1.Soak yeast and sugar in ¼ cup of Luke warm water and keep it aside for 15 minutes.
2.Grind all ingredients together into a smooth paste(including yeast mix) and allow 8 -10 hours to ferment.
3.Heat a non –stick pan and pour a ladle full of batter and cook for 1 minute in low fire.
4.Turn the side and cook till light golden brown co lour.
Basmati rice -2cups soak the rise in water at least 30minutes
Butter/Ghee-200gm
Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaf -1
Fennel seeds-1/2 tsp
Lemon juice -1tsp
Salt -to taste
Saffron -a pinch dissolved in 2tsp milk
For garnishing
Finely sliced onions -3
Cashew nuts - a handful
Raisins - a handful
vegetables
Carrot -200gm
Beans -150gm
Green peas -10gm
Coriander leaves -a handful
Preparation of vegetables
•Heat butter/ghee in a heavy bottom pan and fry cashew nuts, raisins and onions.
•Fry all vegetables separately. (fry 5-8minuts ). Preparation of rice
Add remaining butter and fry all spices .Add drained rice and fry for 5minutes.
Add 2 cups of water, lemon juice and salt, Cook till all the water is absorbed. Finally sprinkle saffron milk over the rice.
Mix rice with fried vegetables and garnish with onion cashewnuts, raisins.
FOR BIRIYANI MASALA Mutton -½kg Onion -1 Tomato -1 Green chilly -4 Ginger -1 inch piece Garlic -4cloves Curd -3tsp Turmeric powder -½tsp Pepper powder -1tsp Fennel(perumjeerakam)-1tsp Cashew nuts -a handful(making a fine paste) Limejuice - 1tsp
Coriander leaves -a handful (chopped) Mint leaves - a handful (chopped) Curry leaves - a handful (chopped Garam masala -1tsp cinnamon, cloves, cardamom, nutmeg , star anise , bay leaf, mace)
Butter -½cup For rice Basmati rice -2cups soak the rice in water at least 30minutes Cinnamon -2sticks Cardamom -1 Cloves -4 Bay leaf -1 Lemon juice -1tsp Salt -to taste Saffron -a pinch dissolved in 2tsp milk For garnishing Finely sliced onions -1 Cashew nuts - a handful Raisins - a handful
Preparation(mutton masala)
Clean the mutton and cut in to medium sized pieces.
The mutton is marinated with ginger- garlic- green chilly –paste ,curd ,turmeric powder ,fennel powder ,cashew paste ,lemonjuice &salt for an hour
Heat half portion of butter or ghee in a heavy bottom pan. fry the garnished portion of onion ,cashew nuts &raisins
Heat up the remaining butter and add sliced onions, it becomes translucent add chopped tomatoes ,marinated mutton ,garam masala, Coriander leaves , Mint leaves & Curry leaves
Pressure cook it for one whistle then simmer for 15 minutes to concentrate the gravy
Preparation of rice
Add remaining butter and fry all spices and add drained rice and fry for 5minutes.Add 2 cups of water, lemon juice and salt.Cook till all the water is absorbed. Finally the saffron milk is sprinkled over the rice.
Pre-heat the oven in 200 degrees.
In an oven proof dish ,spread half the masala and place half of the rice over it. spread the remaining masala and top with the rice.
Pour 2tbs of ghee on the top of it and sprinkle fried onions ,cashew nuts and raisins Close the dish and bake in a preheated oven for 25 minutes Serve with salad
FOR BIRIYANI MASALA
Chicken -½kg
Onion -1
Tomato -1
Green chilly -4
Ginger -1 inch piece
Garlic -4cloves
Curd -3tsp
Turmeric powder -½tsp
Pepper powder -1tsp
Fennel seeds(perumjeerakam)-1tsp
Cashew nuts -6(making a fine paste)
Limejuice - 1tsp
Coriander leaves -a handful (chopped)
Mint leaves - a handful (chopped)
Curry leaves - a handful (chopped
Garam masala -1tsp (cinnamon, cloves, cardamom, nutmeg
, star anise , bay leaf, mace)
Butter -½cup For rice
Basmati rice -2cups soak the rice in water at least 30minutes
Cinnamon -2sticks
Cardamom -1
Cloves -4
Bay leaf -1
Lemon juice -1tsp
Salt -to taste
Saffron -a pinch dissolved in 2tsp milk
For garnishing
Finely sliced onions -1
Cashew nuts - a handful
Raisins - a handful
Preparation( masala)
Clean the chicken cut in to medium sized pieces.
The chicken is marinated with ginger- garlic- green chilly –paste ,curd ,turmeric powder ,fennel powder ,cashew paste ,lime juice &salt for atleast 2 hours
Heat half portion of butter or ghee in a heavy bottom pan. fry the garnished portion of onion ,cashew nuts &raisins
Heat up the remaining butter and add sliced onions, it becomes translucent add chopped tomatoes ,marinated chicken ,garam masala, Coriander leaves , Mint leaves & Curry leaves
When the gravy become concentrate ,remove from fire.
PREPERATION OF RICE
Add remaining butter and fry all spices and add drained rice and fry for 5minutes.Add 2 cups of water, lemon juice and salt, Cook till the water is fully absorbed. Finally the saffron milk is sprinkled over the rice.
Pre-heat the oven in 200 degrees
In an oven proof dish ,spread half the masala and place half of the rice over it. spread the remaining masala and top with the rice.
Pour 2tbs of ghee on the top of it and sprinkle fried onions ,cashew nuts &raisins
Close the dish and bake it in a preheated oven for 25 minutes
serve with salad
1. Soak yeast and sugar in ¼ cup of Luke warm water and keep it aside for 15 minutes.
2. Grind together the soaked raw rice and cooked rice to a smooth paste.
3. Add the yeast mixture, stir well and allow 8-10 hours to ferment.
4. Grind the grated coconut and cumin seeds to a smooth paste.
5. Add coconut paste, sugar and salt in to the batter. Keep aside for an hour.
6. Heat a non –stick pan and pour a ladle full of batter and cook for 1 minut in low fire.
7. turn the side and cook till light golden brown co lour.
Green peas-1cups Onion (chopped)-1 Tomato (chopped)-1 Ginger paste-1/2tsp Garlic paste-1/2tsp Green chillies-2 Turmeric powder-1/4tsp Chilly powder-1/2tbsp Coriander powder-1tbsp Garam masala powder-1/4tbsp Poppy seeds (khus khus)-1tbsp Fresh cream-1/2 cup Mustard seeds-1tbsp Curry leaves-a few Salt-as reqd Oil-2tbsp cooked green peas 1. Soak the poppy seeds in water for 1 hour and grind with all masalas and little water to a very fine paste. 2. Heat oil in a kadai.splutter mustard seeds. 3. sauté chopped onion till transparent 4. Add ginger –garlic paste, green chilies and tomato. 5. Add the masala paste and stir well until the oil starts separating from the mixture. 6. Add cooked green peas along with water in which it was cooked. 7. Stir well and cook over medium heat for 5-7 minutes. 8. When oil separates from the gravy add ½ cup fresh cream and remove from fire 9. Serve with chappathies.
1. Mix Maida with food color and salt, add enough water and make it in to soft dough. Then pour oil over the dough (the dough is completly dipped in oil).Keep it aside for 1 hour.
2. Pressure cooks the kadala parippu with food color and water until it is cooked soft. Strain it well.
3.1cup sugar to be mixed with cooked gram and allow it to cook in medium heat.
Stir continuously until the mix become thick. Add cardamom powder and nutmeg powder in to it.
4. if the mix is getting cool, grind it using a mixer.
5. Now make equal number of lemon sized balls with gram mix and ½ inch size balls with Maida mix
6. The gram ball to be covered with Maida ball.
7. Finally the ball is dipped in rice flour and rolls it out to make as thin as possible.
8. Heat a pan and cook the bolis like chapathis.Apply little ghee on both sides.
