hyderabadi biryani

Ingredients :

• 1 kg boneless mutton
• ½ kg Basmati rice
• 2 Onioins
• ¼ cup lime juice
• ½ kg curd
• 6 tsp ginger-garlic paste
• 6 green chilies ground into fine paste
• 2 cloves
• 10 g cinnamon
• 4 cardamom
• Finely chopped coriander leaves
• 12 mint leaves
• Pinch of saffron immersed in water
• 2 tbsp ghee
• 2 cup oil
• Salt as per taste

Preparation

• Wash the meat and cut it into small pieces
• Marinate the meat with ginger garlic paste and keep it aside for an hour
• Cut the onion into thin long pieces and fry till they are golden brown. After cooling crush the onions with hand
• Mix curd, ¾ part of crushed fried onion, red chillier powder, green chillier paste, cinnamon, cardamom, clove, coriander leaves, mint leaves saffron water, salt and remaining part of oil. Add this mixture to the marinated meat and keep it aside for one hour.
• Cook the basmati rice. When the rice is half cooked remove it from the flame.
• Drain out the water completely and spread the half cooked rice over marinated meat
• Upon the rice layer spread limejuice, saffron color, ghee and remaining part of crushed onion.
• Cover the utensil with lid tightly and cook on a very low flame for half an hour.

bisi bele bath

the reason 'm posting ths today is cos mom is preparing it :) she makes the best bisi bele bath in the whole world! everybody enjoys it... this dish is best eaten when its realy hot with a bowl of cool raitha (beaten curds wth chopped onions tomatoes coriander leaves green chilles and a pinch of salt). its a typical south indian delicacy especially in karnataka. here is the recipe for anyone who wants to try it...but i doubt it'l as good as mom's. enjoy ur food :)

Ingredients

• 11/2cups: Rice
• 1/2cup: Tur dal
• 2 no: Small brinjals
• 1 : Fresh Carrot
• 2 : Fresh Drumsticks
• A small piece of vegetable marrow
• A handful: Madras onions
• A pinch: Turmeric powder
• 6 : Red chillies
• 4 : Green chillies
• 2 tsp: Mustard
• 20 gm: Cashew nut
• Curry leaves few
• Coriander leaves few
• Tamarind size of a lime
• Ghee for frying
• Salt to taste

For Powdering

• 1tsp: Fenugreek seeds
• 1tsp: Coriander seeds
• 6 : Red chillies
• Grated coconut

For Masala

• 4-5: Cardamoms
• 4-5: Cloves
• ½ tsp: Aniseeds
• 1tsp: Poppy seeds
• A small piece: Cinnamon

Method

1. Peel Madras onions.
2. Peel and cut vegetables into 1 inch pieces.
3. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables.
4. Heat a little oil in a frying pan and fry the ingredients for powdering until fenugreek turns golden brown in colour. Powder and keep aside.
5. Heat some more oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds. Powder and keep aside.
6. Soak tamarind in a little water and extract juice.
7. Heat oil, add red and green chillies, mustard and curry leaves. When mustard crackles, add to rice and mix well. Add tamarind juice, salt to taste and mix thoroughly.
8. Heat a little ghee and fry cashew nuts until golden brown in colour.
9. Add to rice along with powdered ingredients and masala powder. Mix well. Remove from fire.
10. Garnish with chopped coriander leaves and add some ghee just before serving.

steamed chicken momos

ths is my current favourite..like the yummiest ting ever! in bangalore i find the best ones in INFINITEA on Cunning Ham road!! its priced at Rs.115 and serves 8 pieces with a spicy red sauce. for all who wanna try it here's the recipe

Ingredients

• 2 cups refined flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup chicken (minced)
• 1 tablespoon cooking oil
• 1/2 cup onions, finely chopped
• 1 teaspoon garlic chopped
• 1/2 teaspoon Soybean sauce
• 1 teaspoon salt or to taste
• 1/4 teaspoon vinegar

This one's a really simple recipe for a delicious appetizer.

1. Mix the flour, salt and baking powder and knead to a stiff dough, with water.

2. Heat oil and add the onion and garlic. Saute till a little soft and add the chicken.

3. Turn around over high heat till chicken is almost cooked.

4. Take it off the heat and mix in the soybean sauce, salt, vinegar and black pepper.

5. Roll the dough thin (translucent) and cut into 4"-5" rounds.

6. Take a round, wet edges and place some filling in the center, bring edges together to cover the filling, twist to seal and fill the rest in the same way.

7. Steam for about 10 minutes and serve with soybean sauce and chili sauce.