One Pot Mutton Biriyani

(In this recipe Mutton can be replaced with Chicken for Chicken Biriyani)
Ingredients:

1. Cooking Oil       – 1/4 Cup
2. Basmati Rice    -  2 Cups
3. Mutton            -   1 lb
4. Cloves             - 4 nos
5. Cinnamon Stick – 1large or 2 small
6. Cardamom    - Black 1 or Green lightly crushed 2
7. Bay Leaf – 1 no
8. Red Chilli – 1 (Optional)
9. Black Peppercorns – 1/4 tsp
10. Cumin Seeds – 1 tsp
11. Fennel Seeds – 1/4 tsp
12. Onion – 2 Cups (roughly chopped)
13. Ginger and Garlic paste – 1/4 cup
14. Tomato – 1/4 cup
15. Mint – 1 cup
16. Corriander Leaves – 1 cup
17. Green Chillies – 4 nos
18. Red Chilli Powder – 1/2 tbsp
19. Turmeric Powder – 2 tsp
20. Corriander Powder – 1 tbsp
21. Garam Masala Powder – 1tbsp
22. Lemon juice – 2 tbsps.
23. Salt - 1tbsp

 Method:
1.Place the cooker on the stove add oil and the spices.
2.Add the onion.

3.The amount of ginger and garlic for the paste.
4. Add the Ginger and Garlic paste.
5.The amount of Mint, Corriander, and green chillies for the green paste.

6.Add the green paste.


7.Now add Salt, Chilli, Corriander, Turmeric and Curry Powder.

8. Add the tomatoes (yes only so much!)
9.Stir the pot well, until all the ingredients are mixed well.
10.IAdd the mutton.Add 1/2 a cup of water (While boiling, the meat releases water). Reduce the flame to medium.Cover the cooker, cook for two whistle sound or 20 mins. Now wash and soak the rice.
11. Wait till the whistle sound sets down, take off the lid and add the rice. Add 2 1/2 cups of water. Allow it to boil, now it’s time to test the salt. The salt taste should be little above the normal. Place the lid and cook them for about 15 mins.

12. When you open the cooker, it’ll look like a gravy (like the below picture). Add 2 tbsp of lemon juice. Now gently fold from the corners towards inside. Cover the lid for 5 mins.
13. Serve with  Raita . Ready to eat!
Note:
Mutton can be replaced with chicken. While cooking with chicken just cover the cooker do not pressure cook,  cook for about 20 mins in a medium  flame before adding the rice.

Raita

Ingredients:

1. Chopped Onion ( 1 cup)
2. Jalapeno or Green Chillies (1 no:)
3. Chopped Cucumber (1 cup)
4. Chopped Corriander ( 1 tbsp)
5. Plain Yoghurt ( 1 cup)
6. Cumin Powder ( a Pinch)
7. Salt to taste

Method:

Mix everything together. If the raitha is thick water can be added.

Macaroons

Ingredients:

1. Large egg whites - 2
2. Cream of Tartar - a pinch
3. Sugar - 1/4 cup
4. Salt - a pinch
5. Chopped nuts - 1/4 cup
6. Vanilla essence - 1/4 tsp

Method:

1. Preaheat the oven for 175 degress.
2. Beat the egg whites , with sugar, cream of tartar and salt, until it forms stiff peaks in the beater.
3. Add the chopped nuts and vanilla essence.
4. Fill the ziploc bag with the above mixture, cut the tip.
5. Make small peaks in the baking sheet lined with parchment paper.
6. Cook in the oven for about an hour or until its hard.
7. Take it out let them cool.
8. Ready to eat.

Tips

Some of the below tips are practically experienced , read from the books and heard from my friends. More tips are welcomed in this blog through comments.

1. For perfectly hard boiled eggs: Place the egg one by one in a saucepan filled with cold water cover them. Bring them to boil and turn off the stove, leave them for 15 mins on the stove.
2. To find cracked eggs: Cracked eggs releases air bubbles when placed in water, so it can be removed and can be used for scrambled eggs. Use them immediately. 
3. Add a tbsp of Chopped frozen spinach or any chopped greens, to Sambar, kuruma except Rasam just 5mins before turning off the stove.Just like adding corriander for garnish. Greens are good for health, people who even hates them will never notice. 
4. To get rid of ants in sugar: Just add 3 cloves in the sugar box.
5. Never melt chocolates in Microwave unless you want it dry.
6. To clean greasy stove tops, just sprinkle some baking soda on the grease and wipe it with dry cloth or tissue.
7. Always de-stem the green chillies and store in refrigerator, it'll stay fresh longer.
8. Always add rice flour in the end to "Vada" batter so that you can adjust the consistency of the batter.
9. The purpose of adding rice flour to any deep frying batter is to make the product crispier. Watch the quantity while adding, the more flour more oil is absorbed in the food.

Yellow Sponge Cake

Ingredients:

1. All Purpose flour - 1/2 cup
2. Sugar -1/2 cup
3. Baking powder -1 tsp
4. Baking soda -1/4 tsp
5. Eggs - 2
6. Unsalted butter - 1/2 cup (1 stick)
7. Vanilla extract -1/4 tsp
8. Salt - a pinch
9. Orange juice - 2 tbsps (optional)

Method: Preheat the oven to 325 degrees.

1. Add eggs, butter, sugar, salt, vanilla extract in a bowl beat them well these are the wet ingredients.
2. In another bowl swift the flour, baking powder, baking soda these are the dry ingredients.
3. Add the dry ingredients to the wet ingredients little at a time.
4. Mix them well.
5. Add orange juice (optional).
6. Grease the cake pan.
7. Pour the batter into the pan.
8. Bake them for about 25 to 30 mins, until the tooth pick comes out clean when poked in the middle.

In Microwave oven:

1. Pour the batter into a microwave safe cake pan or bowl.
2. Bake them for about 5 to 7 mins, until the tooth pick comes out clean when poked in the middle.

Note:Orange juice actually adds flavour. You can add any citrus juice.

Yellow Sponge Cake

Ingredients:

1. All Purpose flour - 1/2 cup
2. Sugar -1/2 cup
3. Baking powder -1 tsp
4. Baking soda -1/4 tsp
5. Eggs - 2
6. Unsalted butter - 1/2 cup (1 stick)
7. Vanilla extract -1/4 tsp
8. Salt - a pinch
9. Orange juice - 2 tbsps (optional)

Method: Preheat the oven to 325 degrees.

1. Add eggs, butter, sugar, salt, vanilla extract in a bowl beat them well these are the wet ingredients.
2. In another bowl swift the flour, baking powder, baking soda these are the dry ingredients.
3. Add the dry ingredients to the wet ingredients little at a time.
4. Mix them well.
5. Add orange juice (optional).
6. Grease the cake pan.
7. Pour the batter into the pan.
8. Bake them for about 25 to 30 mins, until the tooth pick comes out clean when poked in the middle.

In Microwave oven:

1. Pour the batter into a microwave safe cake pan or bowl.
2. Bake them for about 5 to 7 mins, until the tooth pick comes out clean when poked in the middle.

Note:Orange juice actually adds flavour. You can add any citrus juice.

Lemon Pasta

Ingredients:

1. Whole wheat pasta - 1/2 box
2. Salt - 1/4 tsp
3. Red chilli flakes - 1/4 tsp
4. Parsley - 1 tbsp
5. Lemon juice - 1/4 cup.
6. Garlic - 2 cloves, chopped
7. Olive oil - 1 tbsp

Method :

1. Cook the past a as per the instructions on the box, it should have a little bite to the tooth.
2. In a frying pan, add Olive oil, Garlic, and red chilli flakes.
3. Drain the pasta and add it to the pan.
4. Turn of the stove, add lemon juice, salt and parsley.
5. Stir and Cover them for 5 mins. To let the pasta absorb the juices.

Note:

This serves 2 person. For side dish, any stir-fry can be used.

Lemon Pasta

Ingredients:

1. Whole wheat pasta - 1/2 box
2. Salt - 1/4 tsp
3. Red chilli flakes - 1/4 tsp
4. Parsley - 1 tbsp
5. Lemon juice - 1/4 cup.
6. Garlic - 2 cloves, chopped
7. Olive oil - 1 tbsp

Method :

1. Cook the past a as per the instructions on the box, it should have a little bite to the tooth.
2. In a frying pan, add Olive oil, Garlic, and red chilli flakes.
3. Drain the pasta and add it to the pan.
4. Turn of the stove, add lemon juice, salt and parsley.
5. Stir and Cover them for 5 mins. To let the pasta absorb the juices.

Note:

This serves 2 person. For side dish, any stir-fry can be used.

Broccoli Stir-Fry

Ingredients:

1. Olive oil - 2 tbsps
2. Salt -1/4 tsp
3. Pepper - 1 tsp
4. Broccoli - 2 heads

Method:

1. Heat oil in a frying pan. Cut the brocolli florets.
2. Put them in the pan.
3. Season them with salt and pepper. Stir and cover them.
4. Cook them in medium heat.
5. Open the pan, insert a fork into one of the stems. If it's tender, it's done else leave it for 5 more mins.

Notes:

This Serves 2 person.

This broccoli stir-fry is good with lemon pasta. Instead of broccoli , Asparagus and brussel sprouts can also be used. Brussel sprouts should be cut lengthwise for this recipe. For Asparagus, hold one and snap the end, the wooden part breaks and use the rest of it.

Broccoli Stir-Fry

Ingredients:

1. Olive oil - 2 tbsps
2. Salt -1/4 tsp
3. Pepper - 1 tsp
4. Broccoli - 2 heads

Method:

1. Heat oil in a frying pan. Cut the brocolli florets.
2. Put them in the pan.
3. Season them with salt and pepper. Stir and cover them.
4. Cook them in medium heat.
5. Open the pan, insert a fork into one of the stems. If it's tender, it's done else leave it for 5 more mins.

Notes:

This Serves 2 person.

This broccoli stir-fry is good with lemon pasta. Instead of broccoli , Asparagus and brussel sprouts can also be used. Brussel sprouts should be cut lengthwise for this recipe. For Asparagus, hold one and snap the end, the wooden part breaks and use the rest of it.

"Orange" Juice

Ingredients:

1. Orange Juice - 3/4 cup
2. Carrot Juice - 1/4 cup

Method:

You can buy or prepare both the juices separately. Mix them in a container, refrigerate and serve.

Kids who hates to eat or drink vegetables will never know there is a vegetable in it.

"Orange" Juice

Ingredients:

1. Orange Juice - 3/4 cup
2. Carrot Juice - 1/4 cup

Method:

You can buy or prepare both the juices separately. Mix them in a container, refrigerate and serve.

Kids who hates to eat or drink vegetables will never know there is a vegetable in it.

Spaghetti and Peanut Butter

I know the following recipe sounds weird until you try it! Kids love them.

Ingredients:

1. Whole wheat Spaghetti - 1/4 box
2. Smuckers natural Peanut butter - 1 tbsp
3. Pepper - 1/4 tsp
4. Salt - to taste.
5. Cooking oil - 1/4 tsp.
6. Frozen chopped spinach or finely shredded carrot - 1 tbsp

Method:

1. Cook Spaghetti as per the instruction in the box.
2. Cook spinach or carrot in a microwave safe bowl by adding just a tbsp of water for 1 minute.
3. Drain the spaghetti with little starchy water in it.
4. Add the peanut butter, salt, pepper, cooking oil, Spinach or Carrot when the spaghetti is hot.
5. Close it for five minutes, let it all get mixed.
6. Ready to eat.

Note:
This is not for kids with peanut allergy.This is an excellent meal for the kids who love peanuts. Carrot or spinach is good to add, since they never change the taste. Instead of pepper you can add "Curry Leaf powder" or "Sambar powder" or "Garam masala powder".

Spaghetti and Peanut Butter

I know the following recipe sounds weird until you try it! Kids love them.

Ingredients:

1. Whole wheat Spaghetti - 1/4 box
2. Smuckers natural Peanut butter - 1 tbsp
3. Pepper - 1/4 tsp
4. Salt - to taste.
5. Cooking oil - 1/4 tsp.

Method:

1. Cook Spaghetti as per the instruction in the box.
2. Drain the spaghetti with little starchy water in it.
3. Add the peanut butter, salt, pepper, cooking oil when the spaghetti is hot.
4. Ready to eat.

Note:

This is not for kids with peanut allergy.This is an excellent meal for the kids who love peanuts.

Rasam without Rasam Powder

Ingredients:

1. Tamarind (ping-pong ball size)
2. Chopped tomatoes (1 cup)
3. Pepper corns (1/4 tsp)
4. Corriander seeds (1/4 tsp)
5. Red chillies (2 nos)
6. Cumin seeds (2 tsp)
7. Garlic ( 3 cloves)
8. Methi seeds ( less than 1/4 tsp)
9. 1/4 tsp of mustard seeds, urad dal, cumin and curry leaves
10. Asafoetida
11. Corriander leaves for garnish
12. Salt to taste.

Method:

1. In a saucepan, add a tsp of oil, mustard seeds, urad dal, cumin seeds, asafoetida and curry leaves.
2. Add the tamarind water to it, allow it to boil.Meanwhile, grind the chopped tomatoes, garlic, pepper, cumin seeds, methi,red chillies.
3. As soon as the tamarind water boils, add the ground mixture , a cup of water, and allow it to boil.Look for the consistency and sourness.If it's more add more water.
4. Garnish with corriander and turnoff the stove.

Note:

Serves a family of 4.

Rasam without Rasam Powder

Ingredients:

1. Tamarind (ping-pong ball size)
2. Chopped tomatoes (1 cup)
3. Pepper corns (1/4 tsp)
4. Corriander seeds (1/4 tsp)
5. Red chillies (2 nos)
6. Cumin seeds (2 tsp)
7. Garlic ( 3 cloves)
8. Methi seeds ( less than 1/4 tsp)
9. 1/4 tsp of mustard seeds, urad dal, cumin and curry leaves
10. Asafoetida
11. Corriander leaves for garnish
12. Salt to taste.

Method:

1. In a saucepan, add a tsp of oil, mustard seeds, urad dal, cumin seeds, asafoetida and curry leaves.
2. Add the tamarind water to it, allow it to boil.Meanwhile, grind the chopped tomatoes, garlic, pepper, cumin seeds, methi,red chillies.
3. As soon as the tamarind water boils, add the ground mixture , a cup of water, and allow it to boil.Look for the consistency and sourness.If it's more add more water.
4. Garnish with corriander and turnoff the stove.

Note:

Serves a family of 4.

Rasam Powder

Ingredients:

1. Corriander seeds (2 tbsps)
2. Black Peppercorns (1tbsp)
3. Red Chillies (2 tbsp)
4. Toor dal (1 tbsp)
5. Cumin seeds (3 tbsps)
6. Methi seeds (1/4 tbsp)

Method:

1. In a non-stick pan add the ingredients according to the above order.Fry it in the low flame.
2. All the ingredients should loose its moisture.
3. Cool and grind them.
4. Store it in an air-tight container.

Note:

After using the powder, you can add or reduce the chillies in it.

Rasam Powder

Ingredients:

1. Corriander seeds (2 tbsps)
2. Black Peppercorns (1tbsp)
3. Red Chillies (2 tbsp)
4. Toor dal (1 tbsp)
5. Cumin seeds (3 tbsps)
6. Methi seeds (1/4 tbsp)

Method:

1. In a non-stick pan add the ingredients according to the above order.Fry it in the low flame.
2. All the ingredients should loose its moisture.
3. Cool and grind them.
4. Store it in an air-tight container.

Note:

After using the powder, you can add or reduce the chillies in it.

Mutton Biriyani

Ingredients:

Boiling Mutton:

1. Mutton With Bone (2lb)
2. Turmeric powder (1/4 tsp)
3. Chilli Powder (1/4 tsp)
4. Corriander Powder (1/2 tsp)
5. Garam Masala (1/2 tsp)
6. Ginger- Garlic Paste (1/2 tsp)
7. Salt (1tsp)

Mix everything in a pressure cooker, and cook for about 20 mins or wait for a whistle.
For the Gravy:

1. Basmati Rice (3 Cups)
2. Chopped Onion (3 cups)
3. Chopped Tomato (1 1/2 Cups)
4. Freshly Ground Ginger-Garlic Paste (1/2 cup)
5. Mint (1 cup)
6. Corriander Leaves (1 Cup)
7. Green Chillies (3 nos)
8. Fennel seeds (1 tsp)
9. Cloves ( 3 nos)
10. Cinnamon ( 3nos)
11. Bayleaf (1 no)
12. Cardomoms (3 nos)
13. Garam Masala (1 tbsp)
14. Chilli Powder (1/2 tbsp)
15. Corriander Powder ( 1 tbsp)
16. Turmeric (1 tsp)
17. Cooking Oil (1/2 cup)

Method:

1. Heat the pot in which the biriyani to be made. Add oil, cloves, Cinnamon sticks, bayleaf, cardomoms.
2. Add onion saute' well until it's transparent, add Ginger-Garlic paste wait till the mixture is cooked ( reduced).
3. Grind mint, corriander, green chillies, fennel seeds. Add that to the pot.
4. Add chilli powder, turmeric, garam masala, corriander powder and tomato.
5. Saute' well until the raw smell disappears.
6. Add the cooked mutton, Keep aside the cooked water ( stock)
7. Wash and add the Basmati rice, mix well with the gravy.
8. Measure the amount of stock and add that to the rice. Measurement: n cup rice = (n*2)-1 cups of water, for this recipe: 3 cup rice=5 cups water.
9. Allow it to boil, Stir occasionally until the rice and water are the same level.Close the lid.Cook in simmer flame for about 15 mins.
10. After 15 mins, add the juice of 1 lemon.Mix well.
11. Turn off the stove.Close the lid. Wait for 15 more mins.Before you serve.
12. Serve with Raita.

Mutton Biriyani

Ingredients:

Boiling Mutton:

1. Mutton With Bone (2lb)
2. Turmeric powder (1/4 tsp)
3. Chilli Powder (1/4 tsp)
4. Corriander Powder (1/2 tsp)
5. Garam Masala (1/2 tsp)
6. Ginger- Garlic Paste (1/2 tsp)
7. Salt (1tsp)

Mix everything in a pressure cooker, and cook for about 20 mins or wait for a whistle.

For the Gravy:

1. Basmati Rice (3 Cups)
2. Chopped Onion (3 cups)
3. Chopped Tomato (1 1/2 Cups)
4. Freshly Ground Ginger-Garlic Paste (1/2 cup)
5. Mint (1 cup)
6. Corriander Leaves (1 Cup)
7. Green Chillies (3 nos)
8. Fennel seeds (1 tsp)
9. Cloves ( 3 nos)
10. Cinnamon ( 3nos)
11. Bayleaf (1 no)
12. Cardomoms (3 nos)
13. Garam Masala (1 tbsp)
14. Chilli Powder (1/2 tbsp)
15. Corriander Powder ( 1 tbsp)
16. Turmeric (1 tsp)
17. Cooking Oil (1/2 cup)

Method:

1. Heat the pot in which the biriyani to be made. Add oil, cloves, Cinnamon sticks, bayleaf, cardomoms.
2. Add onion saute' well until it's transparent, add Ginger-Garlic paste wait till the mixture is cooked ( reduced).
3. Grind mint, corriander, green chillies, fennel seeds. Add that to the pot.
4. Add chilli powder, turmeric, garam masala, corriander powder and tomato.
5. Saute' well until the raw smell disappears.
6. Add the cooked mutton, Keep aside the cooked water ( stock)
7. Wash and add the Basmati rice, mix well with the gravy.
8. Measure the amount of stock and add that to the rice. Measurement: n cup rice = (n*2)-1 cups of water, for this recipe: 3 cup rice=5 cups water.
9. Allow it to boil, Stir occasionally until the rice and water are the same level.Close the lid.Cook in simmer flame for about 15 mins.
10. After 15 mins, add the juice of 1 lemon.Mix well.
11. Turn off the stove.Close the lid. Wait for 15 more mins.Before you serve.

Raitha:

Ingredients:

1. Chopped Onion ( 1 cup)
2. Jalapeno or Green Chillies (1 no:)
3. Chopped Cucumber (1 cup)
4. Chopped Corriander ( 1 tbsp)
5. Plain Yoghurt ( 1 cup)
6. Cumin Powder ( a Pinch)
7. Salt to taste

Method:

Mix everything together. If the raitha is thick water can be added.