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Tuesday, April 28, 2009

Mutton Biriyani


Boiling Mutton:
  1. Mutton With Bone (2lb)
  2. Turmeric powder (1/4 tsp)
  3. Chilli Powder (1/4 tsp)
  4. Corriander Powder (1/2 tsp)
  5. Garam Masala (1/2 tsp)
  6. Ginger- Garlic Paste (1/2 tsp)
  7. Salt (1tsp)
Mix everything in a pressure cooker, and cook for about 20 mins or wait for a whistle.
For the Gravy:
  1. Basmati Rice (3 Cups)
  2. Chopped Onion (3 cups)
  3. Chopped Tomato (1 1/2 Cups)
  4. Freshly Ground Ginger-Garlic Paste (1/2 cup)
  5. Mint (1 cup)
  6. Corriander Leaves (1 Cup)
  7. Green Chillies (3 nos)
  8. Fennel seeds (1 tsp)
  9. Cloves ( 3 nos)
  10. Cinnamon ( 3nos)
  11. Bayleaf (1 no)
  12. Cardomoms (3 nos)
  13. Garam Masala (1 tbsp)
  14. Chilli Powder (1/2 tbsp)
  15. Corriander Powder ( 1 tbsp)
  16. Turmeric (1 tsp)
  17. Cooking Oil (1/2 cup)
  1. Heat the pot in which the biriyani to be made. Add oil, cloves, Cinnamon sticks, bayleaf, cardomoms.
  2. Add onion saute' well until it's transparent, add Ginger-Garlic paste wait till the mixture is cooked ( reduced).
  3. Grind mint, corriander, green chillies, fennel seeds. Add that to the pot.
  4. Add chilli powder, turmeric, garam masala, corriander powder and tomato.
  5. Saute' well until the raw smell disappears.
  6. Add the cooked mutton, Keep aside the cooked water ( stock)
  7. Wash and add the Basmati rice, mix well with the gravy.
  8. Measure the amount of stock and add that to the rice. Measurement: n cup rice = (n*2)-1 cups of water, for this recipe: 3 cup rice=5 cups water.
  9. Allow it to boil, Stir occasionally until the rice and water are the same level.Close the lid.Cook in simmer flame for about 15 mins.
  10. After 15 mins, add the juice of 1 lemon.Mix well.
  11. Turn off the stove.Close the lid. Wait for 15 more mins.Before you serve.
  12. Serve with Raita.

Monday, April 27, 2009

Chocolate Peanut balls

  1. Whole grain or Wheat sandwich bread ( 3 slices)
  2. Peanut Butter ( 3 tbsps)
  3. Brown Sugar ( 3tbsps)
  4. Semi-Sweet Chocolate chips ( 1 cup)


  1. Slightly toast the bread until it's crisp and not brown
  2. In a blender, add the bread and brown sugar and blend it.
  3. Boil the water in a saucepan, in another bowl add the chocolate chips, keep over the saucepan ( the bowl should not touch the boiling water), turn off the stove.Gently stir until it melts.
  4. Transfer the bread mixture to a bowl, add the peanut butter, mix well.
  5. Make balls out of it, size depends on the way u prefer.
  6. Dip the balls in the chocolate, gently turn the ball with a spoon.Do it until the chocolate gets coated all over the ball.Repeat the process.
  7. Transfer it into a plate.
  8. Refrigerate for about 2 hours.
  9. Ready to eat.Refrigerate the remaining balls.

You can even add chopped nuts over the chocolate balls before cooling. This is not for kids with peanut allergy.

Saturday, April 25, 2009

Bitterless Bitterguard

After onions become transparent, the bitter guard is added.

The result.                                       

  1. Chopped Onion - 2 cups
  2. Chopped tomato - 1/2 cup
  3. Chopped Garlic - 1 tsp
  4. Chopped Bitterguard - 2
  5. Chilli powder - 1/4 tsp
  6. Corriander Powder - 1/2 tsp
  7. Turmeric Powder - a pinch
  8. Cooking oil - 3 tbsp
  9. Salt to taste
  1. In a non- stick frying pan, add oil, onion and garlic, saute' well.
  2. After the onion gets transparent, add the tomatoes saute' well for 5 mins
  3. Now add the bitterguard, chilli powder, corriander powder, tumeric powder and salt.Saute' well
  4. Sim the flame, cook covered for abt 10 mins. Stir occassionally.
  5. When cut with the wooden spatula the bitter guard should split.It's done.
The sweetness from the onion will compensate the sugar. Take the rough edges from the bitter guard before cutting it.More onion will reduce the bitterness.

Friday, April 24, 2009

Fish Puttu or Poriyal

  1. Any Can Fish (500gms)
  2. Chopped Onion (2 cups)
  3. Finely Grated Ginger (1tsp)
  4. Chopped Garlic (2 cloves)
  5. Cloves (2)
  6. Cinnamon Stick (1/2)
  7. Chilli Powder (1/4 tsp)
  8. Corriander Powder (1/4 tsp)
  9. Turmeric Powder (a pinch)
  10. Salt to taste
  11. Corriander leaves ( for garnish)
  12. Cooking Oil (1tbsp)
  13. Water (1 cup)


  1. In a frying pan, add a tablespoon of cooking oil, cloves and cinnamon.
  2. Add chopped Onion, Garlic and Ginger, Saute' well until the Onion becomes transparent.
    Open the can, drain the fish in a bowl, coarsely smash it with a fork, so that the skin and bones get mixed well.
  3. Now, add the fish to the frying pan.
  4. Add Chilli powder, Corriander Powder, Turmeric.
  5. Saute' well for 5 mins, until the smell from the fish disappears.
  6. Add a cup of water,mix and allow it to boil, close the pan.
  7. Open the pan after 5 mins, saute' well until all the water is drained.Add salt if necessary, the can fish itself contains salt.
  8. Transfer it into a bowl.Garnish with corriander leaves.

Note:It goes well with Sambar rice , Rasam rice , all kinds of variety rice, and also for plain white rice. It can also be simply mixed with cooked Pasta.

Basic Cooking Utensils for travelling abroad (for NRIs)

Always take or buy the following utensils when you are going abroad.
Pressure Cooker ( 3ltrs)
Idli plates (3 nos)
Rest you can buy after reaching there:
A good ever silver cooking set with spatulas,
A 10” non-stick pan ,
A dinner set,
Measuring cups and spoons,
A Knife and A cutting board.

Thursday, April 23, 2009

Basic Pantry Needs!

Always check your pantry whether it has the sufficient amount ( minimum 100gms) of the following items:
  1. Chilli Powder
  2. Corriander Powder ( Should always be twice the amount of Chilli powder)
  3. Turmeric Powder
  4. Garam Masala
  5. Cumin seeds
  6. Chenna dal
  7. Toor dal
  8. Moong dal
  9. Peanuts
  10. Cloves and Cinnamon sticks
  11. Atta
  12. Ginger-Garlic Paste ( to be refrigerated)
  13. Red Chillies
  14. Ground Black Pepper
  15. Garlic
  16. Onion
  17. Tomato
  18. Cooking Oil
  19. Canned beans
  20. Canned Fish (For Non-Vegetarians)