KARUPPU KAVUNI SARKARA PONGAL / BLACK RICE SWEET PONGAL

 KARUPPU KAVUNI SARKARA PONGAL / 

BLACK RICE SWEET PONGAL

INGREDIENTS 

Black Rice - 1 cup

Water - 5 cups

Jaggery - 1 1/4 cup

Water - 1 cup

Cardamom Powder - 2 Tsp 

Cashews - 1/4 cup

Raisins - 1/4 cup

Ghee - 4 Tbsp 

Salt - A Pinch 

METHOD

Wash the black rice well in water

In a large bowl to the washed black rice add water

Soak black rice for 6 hours in water

Transfer black rice along with water used for soaking to a pressure cooker 

Pressure cook for 12 whistles until soft

In a pan heat 1 cup of water in medium flame 

Powder jaggery and add to the boiling water 

Once it completely dissolves strain jaggery water

Add jaggery water to the same pan again and boil

When it reaches one string consistency add the cardamom powder 

Now add the cooked black rice a pinch of salt and some ghee

Mix well until it's combined well with the jaggery syrup

Heat ghee in a pan and fry the cashews and raisins 

Add the fried cashews and raisins along with the ghee

Stir and remove pan from stove 

Serve and enjoy 

Notes

Make sure to wash the rice well

Adjust sweetness to suit your taste 

A pinch of powdered camphor can be added if liked

If the jaggery tastes salty need not add salt

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VARAGU RICE / KODO MILLET PONGAL

 VARAGU RICE / KODO MILLET PONGAL 

INGREDIENTS 

Kodo Millet - 1 cup

Moong Dal - 1/4 cup

Grated Ginger - 1/2 Tsp

Water - 2 1/2 cup

Ghee - 1 Tsp

Salt - To Taste

INGREDIENTS TO TEMPER

Crushed Peppercorns - 1/2 Tbsp

Crushed Cumin Seeds - 1 Tsp

Asafoetida - 1/4 Tsp 

Cashews - 15

Grated Ginger - 1 Tsp

Curry Leaves - 1 Sprig

Ghee - 3 Tbsp 

Heat ghee in a pan

Add cashews fry and set aside 

Add remaining ingredients 

Once they splutter pour over the pongal

Add fried cashews and mix

METHOD

Roast moong dal until aromatic and golden 

Wash kodo millet well and set aside

Add kodo millet dry roasted dal and salt to a pressure cooker 

Add ghee and salt to taste

Mix well and pressure cook until soft

Pour tempered ingredients and cashews 

Serve hot with Sambar and Chutney 

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AMBUR MUTTON DUM BIRIYANI

 AMBUR MUTTON DUM BIRIYANI 

INGREDIENTS TO COOK RICE

Seeraka Sala Rice - 4 cups

Star Anise - 2

Bay Leaf - 2

Cinnamon - 1 piece

Cardamoms - 3

Cloves - 3

Chopped Coriander Leaves - 1/4 cup

Chopped Mint - 1/2 cup

Water - As Required 

Salt - To Taste 

METHOD 

Heat water in a vessel

Add the whole spices and salt

Add the chopped coriander leaves and mint

Once it starts to boil add the rice

Cook until 3/4th done

INGREDIENTS 

Seeraka Sala Rice - 4 cups

Mutton - 1 kg

Cinnamon - 2 pieces

Star Anise - 2

Cardamoms - 6

Cloves - 6

Ginger Garlic Paste - 3 Tbsp 

Kashmiri Dry Red Chillies - 12 

Ripe Tomatoes - 4

Onions - 4

Red Chilli Powder - 1 Tbsp 

Turmeric Powder - 1 Tsp 

Pepper Powder - 2 Tbsp 

Fennel Powder - 2 Tbsp 

Chopped Coriander Leaves - 1 cup

Chopped Mint - 1 cup

Water - As Required 

Yoghurt - 1 cup

Ghee - 5 Tbsp 

Oil - 3 Tbsp 

Salt - To Taste 

METHOD 

Soak Kashmiri dry red chillies in hot water for 15 minutes 

Grind to a fine paste and set aside

Clean and wash mutton pieces thoroughly 

Heat oil and ghee in a thick bottomed pan and add all the whole spices

Add in sliced onion and green chillies 

Sauté until golden and add kashmiri red chilli paste

Sauté for a few minutes and add the ginger garlic paste

Sauté until raw smell is no more and add the sliced tomatoes mint and coriander leaves 

Once mushy add spice powders yoghurt and salt to taste

Sauté for a couple of minutes and add washed mutton pieces

Add enough water to cook the mutton 

Cover and cook until soft and tender 

The end product should look like a mutton masala 

Remove half of the mutton masala from the pan

Add the cooked rice and layer alternating with mutton and rice

Place a tava in the stove and place the biriyani pot on top

Cover and place a weight on top so that the steam will not escape 

Dum for 30 - 40 minutes 

Serve hot with raita of your choice and enjoy 

Notes :

I used the small variety of biriyani rice

You can use a pressure cooker also to cook the mutton 

Adjust spices to suit your taste

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MUTTON STEW

 MUTTON STEW

INGREDIENTS 

Chopped Mutton  - 1/2 kg

Ginger Garlic Paste - 1 Tbsp 

Pepper Powder - 1 Tbsp

Salt - To Taste

METHOD

Clean the chopped mutton pieces

Mix well with the above ingredients 

Pressure cook until soft and tender 

INGREDIENTS 

Sliced Onions - 3

Sliced Green Chillies - 6

Crushed Peppercorn - 1 Tbsp 

Cinnamon - 1 inch

Cardamoms - 3

Cloves - 3

Star Anise - 1

Thick Coconut Milk - 1 cup

Thin Coconut Milk - 1 cup

Cashews - 100 gm

Curry Leaves - 2 Sprigs

Chopped Coriander Leaves - 1/4 cup

Coconut Oil - 4 Tbsp

METHOD

Soak cashews in hot water for sometime 

Grind to a fine paste and set aside

Heat oil in a pan and add whole spices

Add the curry leaves and add sliced onions

Sauté onion and add sliced green chillies 

Once golden add ground cashew paste

Sauté for a couple of minutes 

Add the thin coconut milk

Add pressure cooked mutton 

Add crushed peppercorns and mix well

Cover and cook for a few minutes 

Check salt to taste

Add thick coconut milk

Simmer for a minute 

Garnish with chopped coriander leaves 

Serve hot with Appam or Spring hoppers

Notes :

Adjust spices to suit your taste 

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BROWNIE MUFFINS

 BROWNIE MUFFINS 

INGREDIENTS 

Flour - 2 cups
Baking Soda - 1 Tsp 
Cocoa Powder - 1/2 cup
Chocolate Chips - 2 cups
White Sugar - 1 cup
Eggs - 2
Yoghurt - 1 1/2 cup
Oil - 1 cup
Vanilla Essence - 2 Tsp 

METHOD 

Preheat oven to 180°C for 10 minutes 
Line a muffin tray with cupcake liners 
Sift dry ingredients together 
Add sugar mix and set aside
To beaten eggs add yoghurt and oil
Whisk until well combined with essence 
Add wet ingredients to dry ingredients 
Mix well and add chocolate chips 
Mix and divide among cupcake liners 
Bake in the preheated oven for 20 - 25 minutes 

Notes :

Timing might vary with different brands of ovens available in the market 
Use any kind of chocolate chips dark or milk chocolate chips 
I used dark and white chocolate chips
Yields 20 yummy medium sized muffins 

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DATES CHOCOLATE BARK

 DATES CHOCOLATE BARK

INGREDIENTS 

Dates - 24
Peanut Butter - 1/4 cup
Melted Dark Chocolate - 1 cup
Crushed Nuts - 1 cup

METHOD

Line a baking sheet with parchment paper 
Remove seed from the dates
Arrange on the prepared baking sheet 
Gently press a little as you arrange 
Melt the peanut butter in microwave oven 
Spread it evenly over the dates layer
Refrigerate for awhile 
Sprinkle some chopped nuts on top
Pour melted chocolate over this
Sprinkle the crushed nuts on top 
Drizzle remaining melted dark chocolate on top
Refrigerate until set
Slice serve and enjoy 

Notes :

You can use any kind of chocolate 
You can refrigerate the slices for more than a week
Use any kind of mixed nuts you like
You can sprinkle flaky salt on top of liked 

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BLUEBERRY MUFFINS

 BLUEBERRY MUFFINS 

INGREDIENTS 

Flour - 1 1/2 cup

Baking Powder - 2 Tsp 

Corn Flour - 1/2 Tbsp 

Blueberries - 1 cup

Milk - 1/2 cup

Grated Lemon Zest - 1 Tsp 

Granulated Sugar - 3/4 cup

Flavourless Oil - 1/3 cup 

Vanilla Essence - 1 Tsp 

METHOD 

Preheat oven to 180°C for 15 minutes 

Line a muffin tray with cupcake liners

Add all wet ingredients to a bowl and whisk well 

Add the lemon zest and mix

Sift all dry ingredients and set aside

Add the wet ingredients to the dry ingredients and fold gently 

Add the blueberries and fold in the batter

Fill the cupcake liners with the batter

Bake in the preheated oven for 20 - 25 minutes 

Notes :

Timing might vary with different brands of ovens available in the market