CARROT RAITHA

INGREDIENTS

Carrots - 2 ( grated )

Onion - 1 ( chopped )

Green Chillies - 2 ( chopped )

Curd - 1 cup

Coriander Leaves - 2 Tbsps ( chopped )

Salt - to taste

METHOD

1. Mix all the ingredients in a serving bowl.

2. Chill and serve.

GOOSEBERRY PICKLE

INGREDIENTS

Gooseberries - 15

Gingelly Oil – 3 Tbsps

Red Chilli Powder - 2 Tbsps

Salt - to taste

TO POWDER

INGREDIENTS

Cumin - 1 Tbsp

Fenugreek - 2 Tsps

Mustard Seeds - 1 Tsp

METHOD

1. Dry roast the ingredients to powder in a pan.

2. Allow it to cool and powder in a mixer.

3. Pressure cook the gooseberries for 2 whistles.

4. Slice the gooseberries and remove the seed.

5. Heat oil in a pan ,add the powdered ingredients

    red chilli powder and salt.

6. Remove pan from stove and add the gooseberries.

7. Mix well and keep the pan in stove and cook for 5

    minutes in a very low flame.

8. Cool at room temperature before storing.

    

HAPPY DIWALI !!!!!!!!

HAPPY DIWALI DEAR FRIENDS !!!!!!!!

WISHING YOU ALL A HAPPY DIWALI WITH LOTS OF LOVE !!!!!!!

BROKEN WHEAT PAYASAM

INGREDIENTS

Broken Wheat - 1 cup

Thick Coconut Milk - 1 cup

Light Coconut Milk - 3 cups

Jaggery - 2 cups ( grated )

Ghee - 4 Tbsps

Cardamom Powder - 2 Tsps

TO GARNISH

Raisins - 10

Cashew nuts - 10

METHOD

1. Heat ghee in a pan and fry the cashew nuts and raisins

    till golden and set aside.

2. To the same ghee add the broken wheat and fry 2 - 3

    minutes.

3. Pour the light coconut milk in another pan and let it

    boil.

4. When it starts to boil add the fried broken wheat

    and stir till it cooks.

5. When the wheat comes to a semi - solid state, add

    the grated jaggery.

6. Stir and cook till the jaggery melts and add cardamom

    powder.

7. Add the thick coconut milk now and cook for 2

    minutes and remove pan from stove.

8. Serve warm garnished with fried raisins and cashew

    nuts.

     

MUSSELS BIRIYANI

INGREDIENTS

Mussels - 400 gms

Basmathi Rice - 1 1 / 2 cups

Onion - 2 ( sliced )

Green Chillies - 2 ( sliced )

Tomatoes - 2 ( sliced )

Ginger & Garlic Paste - 1 Tbsp

Red Chilli powder - 2 Tsps

Turmeric Powder - 1 / 2  Tsp

Fennel Powder - 1 Tsp

Garam Masala Powder - 1 TSp

Curd - 2 Tbsps

Coriander Leaves - 1 / 2 cup ( chopped )

Coconut Milk - 3 cups

Salt - to taste

Oil – 3 Tbsps

TO MARINATE

INGREDIENTS

Red Chilli Powder - 2 Tsps

Pepper Powder - 1 Tsp

Garam Masala Powder - 1 Tsp

Turmeric Powder - 1 / 4 TSp

Fennel Powder - 1 Tsp

Salt - to taste

Oil – to shallow fry

TO TEMPER

INGREDIENTS

Cinnamon - 1 inch piece

Cardamoms - 2

Cloves - 2

Star Anise - 1

METHOD

1. Cook the rice in coconut milk along with salt to 

    taste and keep aside.

2. Marinate the mussels in the above ingredients for

    15 minutes and shallow fry but not crisp.

3. Heat oil in a large pan and temper the whole spices.

4. Add the slice onions and green chillies, saute till onions

    turn golden.

5. Add the ginger and garlic paste and saute till raw smell is

    no more.

6. Add the sliced tomatoes, saute till soft and add the spice

    powders.

7. Saute for 5 minutes and add the curd, mix well.

8. Add the shallow fried mussels and cook till the mixture.

    is dry.

9. Add the chopped coriander and cooked rice and mix well.

10. Serve hot with onion raitha.

MUTTON PULAO

INGREDIENTS

Mutton - 250 gms

Raw Rice - 1 cup

Cardamom - 3

Cinnamon - 1 inch piece

Cloves - 2

Onion - 1 ( sliced )

Green Chillies - 2

Ginger & Garlic Paste - 1 Tbsp

Garam Masala Powder - 1 Tsp

Turmeric Powder - 1 / 2 Tsp

Pepper Powder - 1 Tsp

Coconut Milk - 1  3 / 4  cups

Stock - 1 / 4 cup

Ghee - 2 Tbsp

Salt - to taste

TO GARNISH

Cashew Nuts - 10 ( fried in ghee )

METHOD

1. Clean and pressure cook the mutton with salt to taste, pepper powder,

    turmeric powder ginger and garlic paste till 3 / 4 th done.

2. Heat ghee in a pressure cooker and add the whole spices.

3. Add the sliced onion and green chillies.

4. Saute till onion turns golden.

5. Now add the garam masala powder and coconut milk and mutton stock.

6. When it starts to boil, add the pressure cooked mutton, salt

    to taste and rice.

7. Cover the pressure cooker and pressure cook for 3 whistles.

8. Serve garnished with fried cashew nuts.