Ingredients :

• Milk – ½ litre
• Rice soaked for an hour – ¾ cup
• Saffron soaked in lukewarm water
• Sugar – 4 cups
• Cardamom – 3
• cashew nuts & dried grapes – ¼ cup
• Ghee – 30 gms

Preparation :

Heat some ghee in a pan and add the cardamom, and the milk
When it comes to a boil add the rice and the sugar
Let it simmer for about 45 minutes.
Finally when the rice is cooked add the saffron

Heat some ghee in another pan and add the cashews and grapes and finally add them to the payasam.

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Ingredients

• 2 pounds boned leg of lamb, cut into 3/4-inch cubes
• 1 tablespoons papaya paste (tenderising agent)
• 2 tablespoons grated ginger
• 2 tablespoons garlic paste
• 1 teaspoon salt
• 2 teaspoons turmeric
• 2 teaspoons red chile powder
• 1 cinnamon stick
• 2 cloves
• 10 cardamom pods with shell
• Refined peanut oil or sunflower oil, for frying
• 1 large white onion thinly sliced
• 5 tablespoons whole Greek yogurt
• 2 lemons, juiced
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro
• 2 green chiles, finely chopped
• 3 tablespoons ghee or oil
• 3 cups basmati rice
• 1 teaspoon saffron (or 10 threads fresh saffron) boiled in 1-cup milk for 5 minutes
• Nan, 1 piece per person
• Salad, as an accompaniment

Directions for Hyderabadi Biriyani

Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.

Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.

While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with Nan bread and salad

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Recipe:

• Gongura leaves- about 4 cups
• a handfull of peanuts
• dry red chilles- 5
• tamarind juice – 1tsp (adjust depending upon how tangy the gongura is)
• onion- 1/4th

Tempering/ Talimpu:

• oil- 1tsp
• mustard seeds- 1/2 tsp
• chanadal, urad dal, cumin seeds- 1/4th tsp each
• few curry leaves
• dry red chille-1
• pinch of hing

In a pan put the oil, once hot add the mustard. Once the mustard starts to dance, add the other ingredients and fry till light brown.

Procedure:

In a pan put a teaspoon of oil and fry the peanuts till light brown. Remove and keep it on the side. In the same pan add the dry chille and fry. Remove, now add two teaspoons of oil and the gongura leaves with little bit of salt. cook in low heat till gongura becomes soft. Let cool.

In a mixer grind the peanuts and red chille coarsely. Now add the gongura, some salt, tamarind juice and very little water. Grind till its smooth. Now add some chopped onion and grind it just one more time. You should still be able to see some chunks of onion.

Finally add the tempering and enjoy the pachadi with hot rice and some ghee.

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Ingredients:

• 1/2-kg lamb meat
• 1/2-tsp turmeric powder
• 10-cloves of garlic
• 1/2-inch piece of ginger
• Salt to taste

For the curry:

• 3-tblsp cooking oil
• 4-cloves
• 4-whole green cardamoms
• 2-bay leaves
• 1-large cinnamon stick
• 200gms-gongura leaves
• 1-large onion thinly chopped
• 1-stem large curry leaves
• 4-green chilies
• coriander Leaves
• Salt to taste

How to make gongura mutton:

• Boil the mutton and ginger garlic with some salt in a pressure cooker.
• Fish out the ginger garlic and make a paste of it and keep aside.
• Now in a pan heat oil and add all the whole spices.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• Saute till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Saute till the oil is separated from the mixture.
• Now add the meat pieces and saute for five minutes so that they get well wrapped with the spices paste.
• Then add water for curry and boil till it thickens
• Garnish with fresh coriander or mint leaves and serve with rice.

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Recipe
——–

• ¾ cup – toor dal (kandi pappu)
• 1½ to 2 cups – finely cubed bottle gourd (Sorakaya, Dudhi)
• ¼ cup – coarsely chopped onion
• ½ teaspoon each (or to taste)- red chilli powder and turmeric
• Marble ball sized tamarind

Preparation for popu or tadka
——————————–
1 tablespoon ghee or peanut oil
6 each – curry leaves, crushed garlic
Pinch each – cumin, mustard seeds and hing (asafoetida)

Take toor dal in a pressure cooker. Rinse the dal with water. Add the bottle gourd cubes, onion, chilli powder, turmeric and tamarind. Add about one to two cups of water. Mix. Close the lid and steam-cook until toor dal reaches the fall-apart stage. Then add salt, and coarsely mash the ingredients together.

The dal benefits greatly from my daily vitamin dose, I call “popu or tadka“. Let’s heat ghee or oil in a vessel. Add the curry leaves and garlic. Toast them to pale brown, and then add the cumin, mustard seeds and hing. When the seeds start to pop, add the mashed dal to the vessel. Mix and serve the dal with rice or with chapati.

For a true Andhra experience, mix the dal with rice and ghee. Dip them in pickle or podi. Enjoy.

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• Poha (Atukulu/Avalaki) – 2 cups
• Medium onion- 1
• Peanuts about 10
• green chille- 4
• few curry leaves
• coriander leaves
• lemon juice and salt.

How to preapare

In a skillet add a tablespoon of oil followed by mustard seeds. When mustard starts to dance around add the peanuts, half teaspoon each of chana dal and urad dal. When slightly brown add the green chille and curry leaves. Then add the onions, a pinch of salt, turmeric and cook till onion becomes soft.
While the onion is cooking take the poha under the cold water and rinse it of twice. Put the poha immediately in the collander and drain the excess water.
Once the onions are soft add the poha, followed by salt. Reduce the heat to low and cook the poha for five to seven minutes. Once done add some lemon juice and chopped coriander.

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