Biryani Masala powder-Home made

Bay leaf-4
Black cardamom-4
Black cumin-1 Tsp
Cinnamon Sticks-4
Cloves-8
Coriander powder-2 Tbsp
Cumin powder-1 Tbsp
Dried plums (optional)10 pieces
Fried onions-2 Tbsp
Green Cardamom-10
Peppercons-10
Pomegranate seeds ( Anaardana)-1 Tbsp
Red chilly powder-1 Tsp
Turmeric- 1/4 Tsp
Javetri-4 pieces
Kasuri methi-1/4 tSP
Methi seeds-1/4 Tsp
Kasuri methi

Pwder the following
Clove
Black cardamom
Javetri
Peppercons
Gr.cardamom
Bayleaf
Shahi Jeera
Cinnamom stick
Anaardana
Methi seeds
Fried onions
Plums
Pomegranate seeds-Anaardana
Once you have made a fine powder of the above,blend in the following
Red chilly pdr
Coriander pdr
Cumin pdr
Turmeric
Mix all of the above well and store in an air tight container in the fridge

Mutton Biryani

For this preparation you will need:
Mutton: 250 Gms-Marinate in 1/2 cup curd for 15 mins minimum
Separately pressure cook the meat in 2 cups of water with 1/4 Tsp turmeric,chilly pdr for 6 whistles.Do not discard the mutton stock,use it for cooking the rice later during the preparation.
Basmati Rice-3 Cups
Soak the rice in water for 1 hr and drain out the water and spread out the drained rice on a paper towel.
Olive/Veg oil-8 Tbsp
1/2 Stick Butter
Onions
Pudina leaves-One handful
Coriander leaves-One handful
Green chillies-8
Bay leaf-2
Whole garam masala-3 cloves,3 cardamom, 2"cinnamon
Biryani powder- 1 Tbsp
Thick curd-1/2 cup-for adding in the gravy
Peas-1 Cup
Method:
Heat oil in a large non stick pan,add the stick of butter.When the oil is hot & the butter has completely melted,add in the sliced onions,slit gr.chillies,whole garam masala & bay leaf.When the onions have turned golden brown,add the pressure cooked meat.fry well.Then add the biryani powder,tomatoes,1 Tsp chilly powder,coriander powder and turmeric.When a thick gravy has formed and the tomatoes are soft add in 1/2 cup of curd.stir in and allow to cook for 5 mins longer.Now allow the meat to cook in the masala for 10 mins.Add 1/2 cup of water.Cover
After 10 mins add the washed & drained basmati rice to the gravy.Fold in the masala with the rice.Add pudina& coriander,peas.Add 5 & 1/2 cups of water along with the mutton stock.Note:
The water and mutton stock should add up to 5&1/2 cups and not more.
Allow to cook and keep the lid covered with foil.Bring to a simmer.Keep on DUM for 15 mins.Turn off the heat and serve hot with raita.

Dhal Tadka

You will need:
Toor dhal-1/4 Cup
Moong dhal-1/4 cup
2 Tsp Ginger garlic paste
Green chillies-4
Onion-1 Sliced
Tomato-1 chopped
Turmeric powder-1/4 Tsp
Red chilly powder-1/4 Tsp
Water:2 Cups
For the tadka :
Oil/Ghee-Tbsp
Mustard seeds-1/4 Tsp
Curry leaves-5
Dried whole red chilly-2
Onion seeds-1/8 Tsp
Cumin seeds ( jeera)-1/4 Tsp
Urad and Channa dhal-1/4 Tsp together
Garnish:
Coriander, Pudina (mint) leaves
Method:
Step 1
Pick the lentils or dhals for stones before washing them.
Step 2
Boil the lentils in water with the ginger garlic paste,turmeric and chopped green chillies for about 15- 20 mins or for 3 whistles in the pressure cooker.
Step 3
Mash the lentil mixture down.The consistency of the mashed lentils should be that of a creamy chicken soup.
Step 4
If the mixture looks too dry,add more water.Season with the salt.
To prepare the tadka
Heat the oil or ghee and fry the onion with the mustard,jeera,Urad-Channa dhal,onion seeds,dried red chillies and chopped tomato for 2 mins.
Pour the tadka over the dhal and garnish with fresh cilantro/coriander leaves,green chillies and mint leaves(optional)

Boiled potato fry

You will need:
Chopped potato-1 cup
Kasuri methi-4 pinchs
Jeera( Cumin) powder-1 Tsp
Red chilly powder- 1 Tsp
Veg oil-1 TBsp
salt to taste
Method:
Pressure cook the potato.Keep aside.
In a shallow saucepan heat oil and add the boiled potato.Fry well,add the chilly&jeera(cumin) powder.season with salt.Allow the powders to coat the potato.
Add kasuri methi leaves.Turn off the heat.Serve hot with dhal curry,rice or chapatis

Methi chapatis

For this preparation you will need:
Whole wheat flour -One cup
Cumin pdr-1/4 Tsp
Red chilly pdr-1/4 Tsp
Coriander pdr-1/8 Tsp
Finely chopped garlic-1/4 cup or use 2 garlic cloves
Finely chopped spring onions-1Cup
Finely chopped onions- 1Cup
Methi leaves- 1Cup-Coarsely chopped
Salt to taste
Veg/olive oil-2 Tbsp( For mixing the flour)
Water 100 ml-Warm temperature
Step 1
Add the whole wheat flour,chopped spring onions,chopped onions,garlic& methi leaves in a large mixing bowl.Make a well in the center,add the pdrs and salt.Add 1 Tbsp oil to the well and add 100ml warm water,knead and add some more warm water if need be to get the right consistency.The dough must be soft sans cracks.
Step 2
Once the dough is kneaded well,allow to sit on the counter for 10-15 mins.Wrap in a damp muslin cloth or a damp kitchen paper.This will prevent the dough from hardening.
After 15 mins,remove cloth and and make a long cylindrical shaped dough.Then make small balls from the dough and set aside.
After you have made your desired number of balls,roll out on a wooden slab,by dusting some wheat flour.
Make chapatis on the pan.Serve hot with a little ghee greased on the top of each chapati for additional taste.Do not fret using ghee as ghee used in moderate quantity improves skin texture and over all well being.
Store the remaining dough in an air tight box for further use.

Cauliflower curry flavored with coconut milk

For this preparation you will need:
1 Caulifower- cut into pieces and wash the florets in salt water to remove any dirt.Drain off the water and keep aside.
Green Chillies-5
Spring onions-1/4 cup
Coconut milk-50 ml
Garam masala powder-1/2 Tsp
Coriander powder-1 Tsp
Chilly powder-1/2 Tsp
1 small onion-chopped
1 small tomato -chopped
coriander leaves-Chopped for garnish
salt to taste
Veg/olive oil-2 Tbsp
Method:
Heat oil in a deep saucepan.Add the chopped onions and season with a pinch of salt to accelerate the cooking time of the onions.Now,add the gr chillies,and the chopped florets.
Fry well,add 50 ml water,cover with lid and allow florets to cook till tender.
Step 2
Add chilly,coriander,cumin(jeera)powder.mix well with the florets.Add chopped tomato.Allow the tomato to soften.Add salt,coconut milk and chopped spring onions.Bring to a boil on low flame/heat.Turn off the heat and sprinkle garam masala powder.Garnish with coriander leaves.Serve hot with chapatis or naan.

Fish Fry-with samhar powder

For this preparation you will need:
Fish-Catfish or pamfret or any kind of river fish-250 Gms
Sambhar powder- 1Tbsp
juice of 1 small size lemon
salt to taste
Mix the above making a thick paste using little water.Marinate the fish with the paste for 2 hrs and store in the lowest level of your fridge.
Shallow fry the fish with 4 Tbsp of olive/Veg/peanut oil.
Garnish with raw onion rings,chopped coriander/cilantro leaves and a dash of lemon to brighten up the look of the dish.Serve hot with any rice/Indian bread preparation.