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
——–

• 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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Delicious Rasam With Tomatos

Ingrediants

• 2 Medium sized tomatoes
• 11/2 tsp Mustard seeds
• 1 tsp urud dal
• A pinch asafoetida
• 3 Dry red Chilies
• 1 tbsp tamarind Extract

Process

Grind the tomatoes and make it a fine paste. Take a bowl with 250 ml of water and add tamrind,squeeze it well and then add tomato paste to it and keep the mixture aside. Heat 5 tsp oil and add mustard seeds, when it splutters add urad dal, a pinch of asafoetida, red Chilies. Then add the mixture to it and Bring it to boil and serve it with rice.

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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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