Ambur Mutton Biriyani

Ambur is a famous city in Tamil Nadu Nellore. We used to see Ambur special biriyani shops in many areas, many cities. Everybody used to say it is very tasty. I was thinking, why can't we try this recipe. Then i saw this recipe in one of my favorite cookery show. I tried and it came very well. I wish to share with you all this wonderful biriyani recipe. 

This is commonly prepare with basmathy rice and it is dhum biriyani. But i tried this biriyani in jeera rice(jeerahasamba). I tried in cooker. We can make this as dhum also. For this recipe we don't want any masala powders. It is less spicy and less masala which everybody likes. My mother-in-law will make this biriyani very well. I tried this with mutton. We can make using chicken also. Everybody try this yummy recipe and enjoy the real taste of Ambur special biriyani.

Note : For Biriyani, we need mutton and rice in 1:1 ratio. So that biriyani will be tasty and smells  yummy.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	30 Mins
Serve for	:	5 Persons

Ingredients :

Oil or Ghee : 4 Tsp Jeera rice : 1 Kg Motton : 1 Kg Cinnamon : 3 Nos Cloves : 3 Nos Bay leave : 2 Nos Cardamon : 2 Nos Onion : 3 Nos Ginger paste : 2 Tsp Garlic paste : 2 Tsp Tomato : 2 Nos Red chilly : 4 Nos Curd : 1 Cup Curry leaves : 10 Nos Coriander leaves : 1/2 Cup Mint leaves : 1/2 Cup Lemon : 1 No Salt : As Needed

Method :
Wash the mutton pieces and cook in pressure cooker adding turmeric powder and salt.

Grind red chilies as paste.

In a large pressure cooker, Add oil or ghee. Add cinnamon, cardamon, bay leaf, star anas, cloves.

After cloves break, add chopped onion, curry leaves and fry till golden brown comes. Add ginger garlic paste.

Add chopped tomatoes and saute well.

Add chilly paste and beaten curd.

Add chopped coriander leaves and mint leaves, saute well.

Add cooked mutton pieces with mutton stock.

After 2-3 minutes of boiling, add washed rice and mix it with mutton. Squeeze 1 lemon juice.  Add water in 1:1 and 1/2 ratio. Normally we use to add water in 1:2 ratio. But now we added mutton stock. So we need 1 and 1/2 ratio is enough.

Add salt and close the cooker lid in high flame. When the pressure comes, put cooker weight and make simmer flame. Wait for 20 minutes and switch off the flame. Wait for pressure release, open the lid slightly mix the biriyani. Wow! yummy delicious Ambur biriyani is ready to serve hot with chicken gravy and raitha.

Rich Aroma, medium spicy,and less masala...

If you try this recipe, you will defiantly like this and you will never ever try other methods. Try and please post your valuable comments...

Read More

Chettinadu Chicken gravy / Chicken masala

We are preparing many dishes using Chicken. This time, i tried a delicious spicy chicken gravy in Chettinadu style. When guests come to my house, I prepare this gravy as side dish for Biriyani and also tiffin items like idly, dosa, chappathy, poori.. Everybody liked this gravy and my husband says to prepare every time. I normally prepare chicken curry with only masala powders. In this style, we have to saute some ingredients to grind and also add masala powders. If we want ore gravy, we can add coconut paste or coconut milk. 

For making this style gravy, i used tempering in final stage. It is very tasty and very simple to prepare. I used sambar onion to ground masala. Sambar onion gives the gravy nice aroma and wonderful taste. Try this simple gravy recipe and get rich taste of Chettinadu chicken.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	15 Mins
Serve for	:	3 Persons

Ingredients :

For Grind	:
Sambar onion	:	1/4 Kg
Ginger	:	2 Tsp
Garlic	:	2 Tsp
Fennel	:	1 Tsp
Pepper	:	1 Tsp
Cumin seeds	:	1 Tsp
Curry leaves	:	1 Tsp
For gravy	:
Chicken	:	1/2 Kg
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1 Tsp
Coriander powder	:	2 Tsp
Salt	:	As needed
For tempering	:
Oil	:	2 Tsp
Cinnamon	:	2 Nos
Cloves	:	2 Nos
Curry leaves	:	1 Tsp

Method :

Heat oil in a pan Add cumin seeds, fennel seeds, pepper. After the seeds pop, add chopped sambar onion, curry leaves and saute till onion becomes golden brown,

After that add chopped ginger, garlic and switch off the flame. No need to fry more ginger and garlic. In that heat itself it will fry.

Grind the saute ingredients after getting cool.

Wash the chicken pieces, add ground masala, all the masala powders and salt.

 Add little water and allow it to cook. No need to add more water. 

After the chicken cooked and raw smell goes, we can make tempering. Heat oil in a pan, add cinnamon, cloves, curry leaves and add it to the gravy.

Hmmm,... Delicious Chittinadu style chicken gravy is ready to serve with rich  aroma.

Have a try this yummy gravy recipe and please share your priceless comments...

Read More

Pineapple pulisseri

Pulissery is one of my favorite traditional Kerala food item. In Kerala, for Onam festival they will make Onam feast called Onam sadhya. Pulissery placed a important role in their feast. It is very delicious and very easy to prepare also. We can prepare pulissery with adding vegetable like ash guard and also with fruits like mango and pineapple or without any vegetable and fruits. I already posted the normal version of Pulissery. 

When i gone to my sister's house, she prepared pulissery with mango fruit (Maambazha pulissery). It was so yummy. Then i tried with pineapple. It is a combined taste of sweetness, sourness, little spicy with coconut oil. For making Kerala dishes, we have to use coconut oil. All tastes mix together and it gives superb feast to our tongue. My mother-in-law likes very much this dish and she will eat without any main dish or side dish. I will make pulissery once in a week for her.

Basic information :

Preparation time	:	5 Mins
Cooking time	:	5 Mins
Serve for	:	2 Persons

Ingredients :

Main ingredients	:
Pineapple	:	10 Pcs
Chilly powder	:	1/4 Tsp
Curd	:	1 Cup
Salt	:	As needed
Green chilly	:	1 No
For grind	:
Coconut	:	1/2 Cup
Cumin seeds	:	1 Tsp
Turmeric powder	:	1/4 Tsp
Ginger chopped	:	1/2 Tsp
For tempering	:
Coconut oil	:	2 Tsp
Mustard seeds	:	1 Tsp
Red chilly	:	3 Nos
Curry leaves	:	10 Nos

Method :

Grind the grinding ingredients as paste. Beat the curd and keep it aside.

In a pan, Add 1 glass of water and add 1 green chilly. After 2 mints, add chopped pineapple pieces, turmeric powder, chilly powder and allow it to boil.

After the pineapple pieces cooked, add ground coconut paste and beaten curd.

After adding these, no need to boil. Keep in low flame for 5 mints and we can go for tempering.

Heat coconut oil in a pan, add mustard seeds. After the seeds broken, add curry leaves and red chilly. Add the tempering to the curry.

Wow!..So nice aroma and delicious look. It is ready to serve with  hot rice. Try this yummy recipe, enjoy the feast of taste and please post your wonderful comments.

Read More

Snake Guard Rings

In vegetarian meals, normally we used to make potato fry as a special side dish. But when i gone to my sister's house, she made one different fry item as side dish for sambar rice.It was looking very nice and i tasted it...Wow!...it's delicious. I was surprised when i know the vegetable what she used. With Snake guard, she made fry rings. My husband and my daughter doesn't like snake guard. But after eating this fry, they became fans for this vegetable. We can have this fry as starter also. Try this wonderful recipe and get it's amazing health benefits.

Health benefits :
Snake guard is having a lot of water content. It prevents to become dryness in our body. This vegetable is rich in vitamin, minerals... It is very helpful for heart patients, diabetes and it helps to solve the dandruff problem also.
Basic information :

Preparation time	:	5 Mins
Soak time	:	Min 10 Mins
Cooking time	:	10 Mins
Serve for	:	4 Persons

Ingredients : 

Snake Guard	:	1/4 Kg
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1/2 Tsp
Fennel powder	:	1/4 Tsp
Cumin powder	:	1/4 Tsp
Garam masala	:	1/4 Tsp
Salt	:	As Needed

Method:

Peel off the outer skin of snake guard clean the inner part.

Wash it and cut the vegetable as rings.

Mix all the ingredients well with the rings. Soak the marinated rings for minimum 10 mins.

Heat oil in frying pan and fry the rings in low flame.

Fry till it comes golden brown.

Whaahh...yummy ...the wonderful snake guard ring fry is ready to serve..

Try this simple and easy recipe and Please share your valuable comments.

Read More

Raw Banana Koftha Balls

Raw banana is very healthy  vegetable and it has many health benefits. It is rich in Vitamins, minerals and it is rich in potassium. We can make some interesting recipes with using raw banana.

 I was thinking, how we can make interesting recipe using this healthy vegetable. This time, I made fried koftha balls using raw banana. I was thinking to make koftha balls curry. It can be have as side dish for chapatti, dosa... After making balls, while I preparing curry, the balls are vanished. All my family members said, it is very tasty without gravy itself. It is a very good starter or we can have as a tea time snack. When i prepare this snack at home, my daughter asked what main ingredient used in this?  She appreciated me and that is very big compliment for me. Please try this recipe in your home and get compliment from all family members.

Basic information :

Preparation time	:	15 Mins
Cooking time	:	5 Mins
Serve for	:	4 Persons

Ingredients  :

Raw Banana	:	2 Nos
Potato	:	1 No
Onion	:	1 No
Ginger garlic paste	:	1/2 Tsp
Coriander leaves	:	1 Tsp
Fennel powder	:	1/2 Tsp
Cumin powder	:	1/2 Tsp
Turmeric powder	:	1/4 Tsp
Chilly powder	:	1/2 Tsp
Salt	:	As Need
Oil	:	For fry

Method:
Cut the raw banana and boil it in water with adding turmeric powder and salt. After boiling, peel off the skin and great it.

Boil potato, peel off and great. Mix grated banana, potato, chopped onions, cumin powder, fennel powder, coriander leaves, Ginger garlic paste, turmeric powder, chilly powder and salt. Mix all these ingredients well with using finger. Add corn flour if you need.

Make lemon size balls.

Heat oil and fry the balls in low flame.

Turn occasionally. Put the balls in oil in correct heat, so that it will cook evenly.
Fry till golden brown colour comes.

Takeout from the oil and serve with green chutney or tomato sauce.

Try this wonderful recipe and enjoy the different taste.

Prepare and please post your priceless comments...thank you...

Read More

Badhusha Yummy Desert

Badhusha is a yummy sweet which most of us liked very much. The word  Badhusha is derived from the word Balushahi. Badhusha is famous traditional  Indian, Nepali and Pakistani sweet. In India, it is very famous desert in South Bihar.

   This yummy desert is made by Maida or All purpose flour. After a long time, I have tried this recipe and it came very well. My husband and my daughter liked it very much and they  said it is so delicious and so yummy. I used butter to make dough. Some people will use Dalda or ghee. I normally will not prescribe to use Dalda, Instead of that we can use butter, it will be more tasty and healthy also.

                                .

Basic Information :
Preparation time  : 20 Minutes
Serve as               : Cool
Cooking time       : 5 Minutes

Ingredients  :

Maida or All purpose flour	:	1 Cup
Butter and Oil	:	1/4 Cup
Sugar	:	2 Teaspoons
Curd	:	1 Teaspoon
Baking soda	:	1 Teaspoon
Oil or ghee	:	For fry

For Sugar syrup :

Sugar	:	1 Cup
Water	:	1/2 Cup
Cardamon	:	(Optional)1 or 2
For decorate	:	Almonds

Method :
Melt the butter. Add oil, sugar, baking soda and curd till the sugar dissolve nicely.

 Add maida slowly to the butter mixer. Use your fingers to mix. Add little water to make soft dough.

Do not need to kneed tightly. the dough should be soft. Keep the soft dough in 15 minutes for rest.
In mean time, We can make sugar syrup. For making syrup, boil the water and add sugar. Allow it to boil till the syrup turns one string consistency.

After 15 minutes of resting, make lemon sized balls in the dough.

In the ball, using your thumb finger slightly press in the middle, so that we can make the badhusha shape. Make all the dough in same. You can make design as per your innovative thinking..

Check the heat of the oil or ghee. Fry the badhusha balls in low flame. Fry till it's coming golden brown.

Dip the  hot badhusha in the sugar syrup.

 Take out from the syrup and decorate with almond pieces.

Yummy! The delicious sweet is ready to eat. Mouth watering.... Try this wonderful sweet recipe and enjoy ....Thank you for reading my post. Please leave your valuable comments....
Note :

• Do not Kneed the dough hard. If the dough is soft, then only we can get soft badhsha.
• I am using salted butter for the dough. If we are using  unsalted, add a pinch of salt.
• For all the sweets, if we add a pinch of salt, makes good taste and we can feel the  rich sweetness.
• For fry the badhusha, we must put it in oil in correct heat. If we add in overheat the balls will burn.
• Fry the balls in low flame. If we fry in high flame, it will not cook inside.

Read More