Spicy Vizag mutton curry

For this preparation you will need:
Mutton- 250 Gms
Fresh green chilly-7/9 (you may reduce the no to 5 if you prefer mild spicy)
Ginger garlic paste-2 Tbsp
Curry leaves-one string
Medium ripe tomato-2,chopped into pieces
Onions-2 small or 1 medium size, finely sliced
Veg/olive oil 4 Tbsp
Chilly powder-1 tsp
Coriander powder-1 Tbsp
Turmeric powder-1/4 Tsp
Garam masala powder-1 Tsp
Salt to taste
Grind the following separately:
Khuskhus-2Tbsp
Jeera-1 Tsp
METHOD:
Step 1
Cook mutton in 150 ML water,turmeric,red chilly powder and coriander powder in a pressure cooker till tender or for 6 whistles.Turn off the flame.Check if the meat is tender.
Step 2
In a kadhai,fry chopped onions,green chillies and curry leaves.Fry well.Then add the cooked mutton.Fry well.Then add the tomatoes and let to cook till the tomatoes are soft and the oil begins to ooze out from the sides of the dish.
Then add the ground khuskhus&jeera powder.Fry well.Make sure the masala doesn't stick to the base of the kadhai.
Step 3
Just before taking off the dish from the heat sprinkle garam masala powder and garnish with coriander leaves.

Homemade Ginger garlic paste-Made easy

Ginger-250 Gms-Thoroughly washed-I prefer to keep the skin on as this is a good source of vitamins for the body
garlic-250 Gms-peeled
Cut the ginger and garlic and drop them into a blender with 100 ml water and make a fine paste.You can add more water if you face a problem making a fine paste.Now pour the paste into the ice tray and freeze it.After 5 hrs remove the cubes from the ice tray and transfer into ziploc bags.Store in the freezer and use when ever needed.This saves time and effort.

Crispy dosa

For this preparation you will need:
Urad dhal: 1/2 Cup
Boiled rice-1 Cup
Sona masoori rice-1 Cup
Toor dhal,Channa dhal and Moong dhal and little methi seeds-6 seeds
All adding to 1/2 Cup
So in total you will need 3 cups.
Soak the above for a minimum of 5 hrs and grind to a fine paste using the same water that you used to soak the rice and dhals.Do not add to much water as this can make the batter too liquid in consistency.Use a wet grinder or mixie to make the paste.
Add a pinch of baking soda to the batter and allow to ferment over night or for at least 9 hrs.
Mix well after the batter has fermented with little salt.
Make small to medium sized dosas using a round deep spatula or cup on a non stick pan.You can add little more water to the batter if you desire thin layered dosas.
Serve hot with a little ghee and peanut or pudina chutney.

Fish biryani-using whole garam masala

For this preparation you will need:
Basmati rice-450 Gms - Soaked for in water for 1/2 hr
Fish-any kind cut into bit size pieces
Onions-handful-slit
Chillies-6 to 7,tomatoes-2 medium
One handful pudina leaves,chopped
One handful coriander leaves chopped
Whole garlic-4
ginger garlic paste-Tbsp
Red chilly powder-1 Tsp
Coriander powder- 1Tbsp
Turmeric-1/4 Tsp
Bay leaf-1
Butter-1/2 stick
Grind the following to make a fine powder-use only 2 tbsp of the prepared powder and store the remaining in an airtight container for future use.
Black cardamom-2
Javitri-3 petals
Khus khus -2 tbsp
Pepper-15 cons
Cinnamon stick-2"
Clove-7
Fennel seeds-2 Tbsp
Jeera-1/2 Tsp
Green cardamom-5

Rice preparation:

Cook the soaked rice and when the rice is 80% done drain off the excess water and keep aside.
Method:
Step 1
Heat 1/4 stick of butter,oil,add onion,gr chillies,bay leaf,garlic,ginger garlic paste,fry well,add salt,add 2 tsp red chilly powder,turmeric,coriander powder.Allow the onions to slightly brown,this enhances the flavor of the rice.
Step 2
Add 1/2 of pudina,coriander leaves and all of the chopped tomato.
Step 3
Mix thoroughly and make sure the mixture doesn't burn at the base of the vessel.
Step 4
Add the masala powder,add the fish.Cover lid.Allow the masala to coat the fish.Sprinkle water.Mix well.
Step 5
Add the semi cooked rice into the fish gravy in step 4,sprinkle the balance pudina&coriander leaves,remaining of 1/4 stick butter,250 Ml water and reduce flame to a simmer,cover the vessel with foil and cook for 15 mins on dum.For additional spice in the flavor you can add more Gr.chillies.Avoid adding addtnl red chilly powder as this can alter the taste of the dish.
Do not attempt to remove the foil before hand as this can lead to moisture loss in the biryani.
Step 6
Remove foil and avoid over stirring the rice and fish.Just fold in the rice and fish gently.Serve hot with raita.

Keema Ball Curry

Ingredients
Keema-Lamb-250 gms

Channa & Bottlegaurd curry

This dish is characteristically hot,and with the dhals left whole.

Serves 4-6
You will need:
Channa Dal- 75 Gm or 2/3rd cup
450 gm or on small sized bottle gourd-cut into cubes with skin on.
4 tbsp tamarind juice
2 tomatoes,chopped
handful coriander leaves or cilantro,chopped
Water- 450 Ml or 1&1/2 cups
4 Tbsp Veg oil
2 fresh green chillies,chopped
1 Onion chopped
2 cloves garlic crushed
1 piece fresh ginger,crushed
6-8 curry leaves
1 tsp chilli powder
1 tsp turmeric powder
salt to taste
Method:
Step 1:In a saucepan,cook the lentils in water until the dhal is tender but not mushy.Put aside without draining away any excess water.
Step 2:Heat the oil in a deep saucepan.Fry the chillies,onion,garlic,ginger,curry leaves,chilly powder,turmeric and salt.Add the gourd pieces and mix.Cover and cook until the gourd is soft.You may add little water.
Step 3: Add the lentils and water and bring to the boil.Add the tamarind juice,tomatoes and fresh cilantro (coriander leaves).Simmer gently until the gourd is cooked.Serve hot rice or a dry meat curry.

Amma's Yummy Tili Rasam with Jaggery

Amma prepares this rasam during the monsoon season in India and trust me your entire kitchen will smell so great and heavenly....great treat after a long and wet day..

You will need:
Toor Dal-1/2Cup
Water-3 Cups
Tomato Ripe-1
Red chilly pdr-1/2 Tsp
Sambhar pdr-1/2 Tsp
Tamarind pulp-1/2 Tsp
Jaggery-one knob the size of a walnut shell

For the tadka:
Mustard seeds-1/4 Tsp
Curry leaves-4
Hing-A pinch
Ghee-1 Tsp

Step 1
Cook the dal in 3 cups of water,a pinch of turmeric and tomato.The dal must be soft.
Once the dal is cooked transfer on to a sieve. Collect the water.Discard the tomato collected in the sieve.
Step 2
Transfer the water to a saucepan,add rec chilly pdr,sambhar pdr,tamarind pulp and jaggery.Mix well .Keep on simmer and bring to a boil for 5-7 mins.Turn off the flame or heat.
Step 3
Season with salt and the tadka.
I recommend you use ghee for the tadka as this truly makes the dish so divine.Serve with hot rice and papad.Yummmmmmmmmmmmmmmmmmmmmmmmm :)