Mutton Dum Biryani

MUTTON DUM BIRYANI

S.NO	INGREDIENTS	QTY	UNIT
1	Mutton	500	kg
2	Basmati rice	500	kg
3	refined Oil	7	Ltr
4	Whole Garam masala	50	gm
5	Sliced Onion	180	gm
6	Sliced Tomato	120	gm
7	Green Chilly	5	no’s
8	Ginger garlic paste	100	ml
9	Yoghurt	40	ml
10	Coriander leaves	1	bunch
11	Mint leaves	1	bunch
12	Chili powder	80	gm
13	Coriander powder	20	gm
14	Turmeric Powder	20	gm
15	Cumin Powder	20	gm
16	Garam masala powder	20	gm
17	Fried onion	50	gm
18	Saffron	a pinch
19	Milk	50	ml
20	Egg
21	Lemon	1	no
22	Rose water	10	ml
23	Salt	to taste

METHOD:

* Marinate the Mutton with chili powder, salt and yoghurt and keep a side for 3-4 hours.

* Heat oil in a vessel, add whole garam masala and Satay it for a minute. Add sliced onion and green chili and Satay it still become golden brown in colour.

* Add ginger garlic paste, Satay it for few minutes, and then add marinated chicken. Cook it for some few minutes and then add sliced tomatoes and cook for 10-12 minutes.

* Add Chili powder, Coriander powder, turmeric powder, Cumin Powder, Garam masala powder, salt, mint leaves, Coriander leaves and lemon juice and mix together. Keep this Biryani gravy a side.

* Boil water in a vessel. Add salt, Chopped coriander leaves and mint leaves. Strain in strainer and take out the entire leaves after 5 minutes of boiling.

* Add soaked Basmati rice in boiling water and cook the rice up to only 3/4th.

* Take half of the Mutton gravy in a lagan; add one layer of Basmati rice. Add rest half amount mutton gravy and Basmati rice in layer by layer. Sprinkle mixed rosewater, milk and saffron on the top of the rice. Sprinkle Coriander leaves, mint leaves, garam masala powder, and fried onion on the top of rice.

* Cover it with the lid and seal it with Aluminum foil. Cook it slow on the top of hot plate for 20-22 minutes.

* Open the lid, mix gently. Serve hot , garnish it with fried onion, slited green chili and tomato wedges.

  

Pineapple Prune pickle

PINEAPPLE PRUNE PICKLE

 METHOD:

* Heat Mustard oil in a pan.

* Add whole garam masala (optional), then Onion seed in to it

* Add Chopped pineapple, and cook it for 3 minutes.

*Add Chili powder, rock salt; cook it for around 5-7 minutes. Add vinegar and then Sugar in to it. Let it cook for around 15 minutes.

*Bring down to room temperature.

* Add chopped prunes, Mix it well.

* Garnish it with mint leaves, Serve in room temperature.

Chocolate Art

CHOCOLATE ART

Mathaniya Murgh Tikka

MATHANIYA MURGH TIKKA

S.NO	INGREDIENTS	QTY	UNIT
1	Chicken tikka	800	gm
2	Ginger and garlic Paste	50	gm
3	Lemon Juice	45	gm
4	Hung curd	200	gm
5	turmeric powder	30	gm
6	salt	45	gm
7	Black salt	20	gm
8	Kasoori methi	15	gm
9	Jeera Powder	20	gm
10	Mathaniya chili flakes	50	gm
11	cream	200	ml
12	Garam masala	15	gm
13	Besan flour(sautéed)	15	gm

METHOD:

* Clean and remove extra fat from Chicken tikka.

* Marinate the Chicken with salt, ginger garlic paste and lemon juice(Its called as first marination) and keep a side for around 45 minutes.

* Take a pan heat small amount of oil add Besan in it .roast it on very low flame till light brown.

* Make a marination with hung curd, black salt, turmeric, Bhunna Besan, Kasoori methi, Jeera powder, cream, and Mathaniya chili flakes, garam masala, and mustard oil.

* Apply all over chicken tikka properly, and keep a side for at least 45 minutes.

*String together chicken pieces on a skewer an inch apart.

*Roast on a charcoal oven at 180*C for 10-12 minutes.

*Remove hang skewers for 5-7 minutes to let excess moisture drip off.

*Brush with oil and roast again for 3 minutes.

Chettinadu Mutton Biryani

CHETTINADU MUTTON BIRYANI

S.NO	INGREDIENTS	QTY	UNIT
1	Basmati rice	500	Gms
2	Mutton Cubes	500	Gms
3	Onion slice	200	Gms
4	Tomato slice	200	Gms
5	Coriander leaves	1\2	Bun
6	Mint	1	Bun
7	Green chili	5	Gms
8	Ginger garlic paste	1	tsp
9	Turmeric powder	1\2	tsp
10	Chili powder	2	tsp
11	Coriander powder	2	tsp
12	Chettinadu Masala	1	tsp
13	Whole garam masala	10	tsp
14	Oil	100	ML
15	Ghee	100	ML
16	Curd	100	ML

METHOD:

* Grind garlic, onion, and ginger separately.

* Cut onions and tomatoes.

* Clean meat and cut into pieces.

* Soak rice.

* Heat oil in a heavy bottom vessel

* Add cinnamon, cardamom, cloves.

* Add onions, sauté till the onions turn brown in colour.

* Add garlic and a little coriander leaves, fry it.

* Add green chilies, mint leaves, curd, tomatoes, chili powder, and ground ginger and fry well.

* Add the meat to it and fry well.

* Add 2 glasses of water and cook the meat.

* Add remaining coriander, mint leaves and lime juice, cover and cook.

* Cook the soaked Basmati rice for 10 minutes.

* Take half of the Mutton gravy in a lagan; add one layer of Basmati rice. Add rest half amount mutton gravy and Basmati rice in layer by layer. Sprinkle Coriander leaves, mint leaves, garam masala powder.

* Cover it with the lid and seal it with Aluminum foil. Cook it slow on the top of hot plate for 15-20 minutes.

* Open the lid, mix gently. Serve hot, garnish it with fried onion, slited green chili and tomato wedges.