Hyderabadi Mutton Biryani

Ingredients:

1 kg Mutton cut into bite size pieces
1 kg Biryani/ Basmati Rice
100 grams hung yogurt
1/2 cup biryani masala
Salt to taste
Pinch of turmeric powder
Green chilies(optional)
250 grams Ghee
Oil 2 tbsp
4 chopped onions
whole spices- 5 black pepper corns, 3 black cardamoms, 2 green cardamoms, 5 cloves, 1 medium size cinnamon stick, 1 bay leave, 2 teaspoon cumin seeds
2 tbsp kashmiri mirch
2 tbsp ginger garlic paste
1 raw papaya
1 lemon
4 cups water

Preparation Method:

1. Wash and soak the Biryani/basmati rice in water for at least 30 minutes.

2. Now peel the raw papaya and grind it to a fine paste and keep it aside.

3. Take a big utensil with water and add pinch of salt and turmeric powder to it.  Now to it add your washed mutton and half cook it. Once done take out the pieces and keep the stock aside.

4. Now take a big utensil and add the mutton pieces. To it add papaya paste along with cumin seeds, salt, turmeric powder, green chilies, hung yogurt, Kashmiri red chili powder, ginger garlic paste and biryani masala. Mix everything well and keep it aside to marinate for minimum 5 hour in a refrigerator.

5. After 5 hours or more, take out the marinate and keep it to defrost.

6. Now in a deep frying pan or a handi, heat some oil and add the marinate to it and cook until you see some oil released from the marinate and meat is also nicely roasted. This may take about 10-15 minutes. keep it aside once done.

7. Simultaneously half cook your washed rice in a mutton stock and other whole spices.

8.Once your mutton and rice is done, its time to assemble everything in layers. You can also use food color at this time but its optional.

9. Take a thick bottom pan and grease it with ghee.  Add a layer of mutton masala and a layer of rice top it with fried onions. Then another layer of mutton masala and then rice again and cover it to cook in slow flame until rice is fully cooked.

10. Garnish with coriander leaves, lemon and fried onions and serve.

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Aloo Tikki

Ingredients:

For Tikki(patties)
4 medium size boiled potatoes
2 tbsp Bread crumbs
1 finely chopped onion
salt to taste
2 green chilies(optional)
1/2 tsp coriander powder
2 tbsp coriander leaves

For Garnish:
Roasted cumin powder, pinch
Sweet and sour tamarind chutney, few spoons
Green chutney, few spoons
Green coriander finely chopped
Yogurt nicely whipped

Preparation Method:

1. Mix all the ingredients for tikki and knead it to form a dough.

2. Take a small portion of the dough and form patties.

3. Deep fry the patties in Oil or shallow fry them.

4. Garnish with pinch of roasted cumin powder, few spoons of sweet and sour tamarind chutney and green chutney, whipped yogurt, green coriander leaves, and serve.

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Eggless Multigrain Muffin

Ingredients:


1/2 cup wheat flour
1/2 cup Finger millet flour( Ragi flour)
1 Flax Egg (1 tbsp flax meal + 3 tablespoons water)
1/2 cup all-purpose flour
1 1/2 tsp baking powder
pinch of salt
1/2 cup milk
1 cup dark brown sugar
1/2 cup softened butter
1/2 cup chopped almonds

Preparation Method:

1. Preheat the oven to 160 degree C and grease your muffin cups/tray with butter and dust it with flour.

2. Take a large bowl and beat in the sugar, butter ,baking powder, flax meal egg and beat until its combined well.

3. Now add milk and all the flours and keep mixing until it looks creamy.

4. Grease your muffin cups and pour the batter and bake in the preheated oven for 40 minutes or until your toothpick comes out clean.

5. Remove it from the oven and allow it to cool before you serve.

6. you can serve it as it is or top it up with your favorite frosting and choceur.

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Lemon Juice

Ingredients:

1 cup lemon juice
1 cup water
1 cup sugar
lemon zest of 1 lemon
cold water
fresh mint leaves
cold water/soda
Lemon slices for garnish

Preparation Method:

1. Combine the lemon juice, fresh mint, lemon zest, water and sugar in a blender, puree. Refrigerate until well chilled.

2. To serve, stir in the soda and garnish with slice of lemon.

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