Recipe for Mutton Biryani

Ingredients:

2 lb goat meat

Marinade:
3" Ginger
7-8 pods Garlic
3 Tbsp. Yogurt
2 Tsp. Salt
1 green chili
Handful of Mint leaves
1 Tbsp. Garam masala
3 Tsp. Coriander powder
1 Tsp. Cumin powder
1 Tsp. Chili powder
1 Tsp. Turmeric powder
Masala (Gravy):
4 Tbsp. Olive oil
4 Tbsp. Ghee
2 Brown Cardamom
2" Cinnamon
3-4 Bay leaves
4 medium size onions
3 small tomatoes
4-5 dried apricots
1 dried plum (alubukhara)
Rice:
2 Cups basmati rice
6-7 Cloves
3" Cinnamon
3-4 Green cardamom
1 Tsp. Salt
4-5 Tbsp. Oil
3½ Cups warm water
1 Tsp. Salt
½ Tsp. Sugar
Garnishing:
1½ Cup fried onions
½ Cups fried almonds, raisins
A pinch of saffron
2 Tbsp. Ghee
2 Cups potato fries
Extra:
1 tsp. Garam Masala
1 Cup chopped coriander leaves

Gently wash rice in cool water for 5-6 times or till the water is almost clear not cloudy. Soak the rice in cold water for at least 30 minutes. Drain the rice. Grind first 6 ingredients for the marinade to a smooth paste. Marinade the mutton with this paste and remaining marinade ingredients for at least 2 hours. Chop the onions finely. Also chop the tomatoes to small pieces. In a heavy bottom deep pan heat 4 tablespoon of olive oil and 4 tablespoon of ghee. Lightly fry brown cardamom, bay leaves, and cinnamon. Add onions to it and fry them till golden brown. Add tomatoes and fry till the oil starts to bubble on top. Now add the marinated mutton, apricots, and plum. Fry for 5 minutes on high flame. Now add 3 cups of water and mix very well. Cover and simmer till the mutton is cooked. Now remove the lid and cook till the gravy thickens a little bit. While the mutton is cooking, heat 4-5 tbsp. oil in a medium size pot add the cardamom, cloves, cinnamon, stir and add the drained rice fry well till the rice looks opaque. Add 3 ½ cups of warm water, 1 tsp. Salt, and ½ tsp. Sugar. Cook on high heat till the water boils. Now keep the heat minimum and cook covered till rice is almost done. Preheat the oven to 300 F. When the mutton is cooked transfer it in a big casserole dish sprinkle 1 cup chopped coriander, 1 tsp. garam masala on it. Cover it with layer of rice. Pour 2 tbsp. ghee all over rice. Crush the saffron and add 2 tablespoon of warm milk to it mix well and sprinkle over rice. Garnish the rice with fried onions, fried potato fries, fried raisins and nuts. Cover the casserole with aluminum foil. Bake in the preheated oven for 45 minutes.
Serve with onion-tomato raita.

Recipe for Tomato-Onion raita (Tomato Onion Salad)

Ingredients:

1 large tomato

1 medium size cucumber

1 medium size onion

1 Tsp. Salt
1 Tsp. Sugar
1 Tsp. Cumin powder

3 Cups plain yogurt

2 Tbsp. Chopped coriander

2 Tbsp. Chopped mint

1 Tsp. Chopped green chili

Dice tomato, cucumber, and onions to small cubes and toss together in a large bowl. Mix yogurt, salt, sugar, cumin, coriander, mint, and green chili very well. Pour over the diced veggies. Serve with biryani and other pulaos.

　

　

　

　

Recipe for Chicken Marsala

6 Skinless, boneless chicken breast halves -
pounded

½ Cup all-purpose flour

1½ Tsp. Salt

1 Tsp. Crushed black pepper

½ Tsp. Dried oregano

5 Tbsp. Butter

5 Tbsp. Olive oil

2 Cups sliced mushrooms

1 Cup Chicken stock

½ Cup Marsala wine

¼ Cup Harveys sherry
¼ Cup half and half ( or cream )

Mix together the flour, salt, pepper and oregano in a dish.

Recipe for Kesar Pista Biscuits

Ingredients:

1¾ Cups Flour

  ¾ Cup Butter
            (softened)
1 Cup confectioner’s
           sugar
1 Cup chopped
          Pistachios

2 pinches Saffron

Preheat the oven to 350 degrees.

Recipe for Quick and Easy Dhokla

Ingredients:

For batter:
1 Cup besan

¾ Cup water

4 Tsp. Oil

4 Tsp. Sugar

1 Tsp. Salt

3 Tbsp. Yogurt

1 Tbsp. Lemon juice

2 Tsp. Ginger chili paste

1 Tsp. Eno fruit salt

For tempering:
1 Tsp. mustard
1 Tsp. sesame seeds
pinch of asafetida

Apply oil all around inside of a high rim pan which will fit in your pressure cooker and keep it aside.

Recipe for Bhel

Ingredients:

3 Cups dry bhelmix

1½ Cups puffed rice (Kurmure)

3 medium size potatoes boiled

1 small green chili
½ cup chopped coriander
1 cup finely chopped onion
2 tsp. Garlic chili paste

½ cup Tamarind-Date chutney

¼ cup water
2 tbsp. Sugar
1 tbsp. Lemon juice.
　
Chop the potatoes into small cubes.

Recipe for Matki Usal

Ingredients:

2 Cups Sprouted Matki

1 Tsp. Mustard seeds

½ Tsp. Cumin

a pinch of Asafetida

½ Tsp. Turmeric powder

1 Tsp. Chili Powder

1 Tsp. SKP masala

1½ Tsp. Goda masala

3 Tbsp. Fresh coconut

1 Tbsp. Lemon juice
2 green chilies
1 Tsp. Salt

Heat oil and temper with mustard seeds, cumin, and green chilies.

Recipe for Chavali Usal (Black Eyed Beans)

Ingredients:

2 Cups Chavali (Blackeyed Beans)

soaked overnight

1½ Cups Medium Onion, finely chopped
2 Tbsp. Garlic finely chopped

½ tsp. Turmeric powder

½ tsp. Chili powder
1 tsp. SKP Masala
1½ tsp. Goda Masala
1½ tbsp. Jaggery
3 tbsp Fresh grated coconut
1 tsp. Salt
2 cups Water
A pinch of Asafetida

Heat oil in a saucepan. Temper with garlic and asafetida.