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 of cauliflower manchurian :

• 1 medium Gobhi (Cauliflower)
• 3/4 cup Flour (Maida)
• 1 tbsp Corn Flour
• Salt to taste
• 1 Chopped green chili
• 11/2 tbsp Garlic Paste
• 11/2 tbsp Ginger Paste
• 1 cup finely Chopped Onions
• Finely Chopped Coriander Leaves
• 1/4th tsp Ajinomoto
• 2 tbsp Soya Sauce
• 2-3 tbsp Tomato Ketchup
• 2 tbsp Oil

Preparation of gobhi manchurian :

1. Make a paste of maida, corn flour and salt using water.
2. Take a tsp. of ginger and garlic paste, add it to the paste.
3. Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
4. Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
5. Now, mix aginomoto, soya sauce and tomato sauce to it.
6. Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

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ingredients :

• Small Brinjals-8
• Ginger-garlic paste
• Onions-2
• 1/2 tsp fenugreeck seeds
• 2 tbsp coriander seeds
• 1/2 tsp mustard seeds
• 1 tbsp blackgram dal
• 11/2 tbsp bengalgram dal
• 2 tbsp gharam masala
• Coconut powder
• 1/2 tsp turmeric
• Curry leaves
• Red chilli powder
• Salt to taste

Process

Take oil in a pan, fry onions,ginger-garlic paste,fenugreeek seeds,coriander seeds,mustard seeds,blackgram dal,bengalgramdal.

let it cool, make it into a fine paste.Add salt,turmeric and redchillipowder to this mixture.

Add coconut powder, salt,turmeric and redchillipowder to this mixture and keep aside.

Take brinjal and make perpendicular slits without cutting stem totally. Stuff the brinjals with above mixture.
Take a pressure cooker pan(if not any wide pan),add oil and add curry leaves and then put these brinjals and the remaining mixture. Cover and cook on a low flame till the brinjals are medium done.Add some water and cover it until 1 whistle.

Now guttivankaya kura is ready.

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Ingredients:

• • Rice………………..1 cup
• • Lemon…………….1 big
• • Salt…………………to taste
• • Turmeric………….1/4 tsp

Tadka:

• • Mustard seeds………..1/2 tsp
• • Red chilies……………….2
• • Chana dal………………1/2 tbsp
• • Urad dal………………..1/2 tbsp
• • Curry leaves……………..4
• • Ginger ………………………cut into small pieces
• • Peanuts………………….fist full
• • Green chilies…………2-3 cut lengthwise
• • Onion……………………..1/2 cut lengthwise
• • Oil………………………….2 tbsp

Directions for LemonRice:

Cook the rice and let it cool. Now mix lemon juice, salt and turmeric into the rice mix well without breaking the rice. Keep aside. Now in a pan add oil and red chilies, mustard seeds, chana dal, urad dal, curry leaves, ginger, peanuts, green chilies, onions. Fry till onions r soft and peanuts and chana dal, urad dal turn golden brown. Now mix the tadka to the rice and again mix well. That’s it finished in a jiffy. Good for breakfast, lunch, or dinner. As you wish. Great way to use leftover rice.

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