MUTTON CUTLET/LAMB CROQUETTES

HOW TO MAKE MUTTON CUTLET/LAMB CROQUETTES

MUTTON CUTLET/LAMB CROQUETTES

HOW TO COOK SWEET PONGAL/SARKKARAI PONGAL

INGREDIENTS :

For Garnishing :

METHOD :

• Melt Jaggery with 1 Cup of Water and 1/2 Tspn of Ghee until the jaggery pieces dissolve completely and start to boil.
• Switch off the flame, filter the melted Jaggery to remove any impurities and keep it aside.
• Grind Cardamom Pods & Dry Ginger(if using) with Mortar and Pestle into a fine Powder and keep it aside.
• Dry Roast the Raw rice on a medium flame for about 5-7 minutes (until it is hot to touch)
• Dry Roast Moong Dhal on a low flame for about 5 minutes until the colour changes slightly and it turns fragrant. (Do not over roast the Dhals)
• Wash the dry roasted rice and dhals, drain any excess water from it.
• Pressure Cook Rice and Moong Dhal with 31/4 Cups of Water on high flame for 2 whistles.
• Lower the flame and cook for other 2-3 whistles and switch off the flame.
• Mash the cooked Rice and Dhal mix.
• Pour the melted Jaggery to the above along with powdered Cardamom and Dry Ginger Powder and mix well.
• Leave this on a very low flame until Jaggery is well absorbed into the rice and dhal mix.
• Meanwhile heat Ghee in a pan and roast Cashewnuts until golden brown colour and Raisins fluff-up.
• Pour this onto the Rice Dhal Mixture and mix well.
• Cook this on a low flame for few more minutes until you get the desired consistency.
• Serve Sarkkarai Pongal hot with a drizzle of ghee over it.

NOTES:

• Dry roasting the rice is optional.
• But dry roasting both rice and dhal enhances the aroma and gives an even texture while cooking.
• Dry Roast rice and dhal on a medium flame until they are just hot to touch. (over roasting can alter the flavour of the dish)
• Adjust the amount of water as for your rice variety.
• Can substitute one cup of Water with Milk for a rich Sarkkarai Pongal
• We need the rice and dhal to be well cooked so a bit of extra water would be needed ( more than what we use normally for cooking the rice). 
• Do not over boil the Jaggery mix.  We don't need to boil it into string consistency for Sarkarrai Pongal
• Adjust the sweetness to suit your taste preference.
• Adding extra ghee is strictly optional, but gives a wonderful flavour to Sarkkarai Pongal/Sweet Pongal.
• Adding Dry Ginger powder is optional.
• Can also add edible camphor and cloves to Sarkkarai Pongal if preferred.

• Quick to prepare
• Less Ingredients

HOW TO COOK CHICKEN CURRY

CHICKEN CURRY

INGREDIENTS :

For Masala Paste :

To Garnish :

METHOD :

• Clean, Wash and Cut Chicken into small pieces.
• Grind the ingredients mentioned under 'For Masala Paste to a fine paste and keep it aside.
• Heat Oil in a Pan, splutter Fennel seeds and Curry Leaves on a very low flame.
• Add Chicken pieces to the oil along with a dash of salt and pan sear the pieces until water runs out clear.
• Toss the Chicken pieces once or twice and cook until the colour changes and it is evenly coated with oil for about 5-8 minutes
• Pour the ground Masala Paste to the Seared Chicken pieces and mix well.
• Leave this on a low flame for about 5-7 minutes.
• Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while until the raw flavour goes.
• Add a dash of Salt, a pinch of Sugar and mix well.
• Sprinkle some water, if necessary and cook on a low flame for about 7-10 minutes or until it reaches the desired consistency.
• Switch off the flame and garnish it with Coriander Leaves.
• Serve Hot. 
• Goes well with Vellayappam, Idiyappam, Chapathis, Rotis, Parathas and Rice too.

 NOTES :

• Adjust the amount of Spices to your taste preference.
• Can add Boiled & Cubed Potatoes to the Chicken Curry.
• Pan searing the Chicken Pieces gives a perfect texture.
• Grinding Onions and Tomatoes gives you a rich gravy.
• Adding Sugar is totally optional. 

HOW TO MAKE CHICKEN BIRIYANI

CHICKEN BIRIYANI

INGREDIENTS :

To Marinate Chicken :

For Masala Paste :

To Saute :

HOW TO COOK CHICKEN BIRIYANI IN PRESSURE COOKER

METHOD :

1. Rinse the Rice once or twice, moving your fingers through the rice, wash it until the water runs clear.
2. Soak the washed rice for about 20 - 30 minutes.
3. Grind the ingredients mentioned under ' For Masala Paste' to a fine paste.
4. Marinate Chicken with the ingredients mentioned under 'To Marinate Chicken' and leave it aside for 2-3 hours or overnight.
5. Heat Oil and half the amount of Ghee(Clarified Butter) in a heavy bottomed pan or a Pressure Cooker.
6. Saute finely chopped Onion and Green Chillies slit lengthwise on a very low flame until onions turn translucent.
7. Add Turmeric Powder and give a quick stir.
8. Add chopped Tomato into it and saute until it turns soft.
9. Now add Marinated Chicken Pieces to the above and mix well.
10. Saute it on a low flame until the raw flavour goes and oil separates from the Mix.  
11. Cook this on a low flame until the Chicken pieces are half cooked.
12. Leave this on a low flame until the mix turns a bit dry.
13. Drain the soaked Rice and add it to the above Masala and mix well, fry this on a low flame for about 3-5 minutes.
14. Sprinkle a handful of Mint and Coriander Leaves.
15. Pour Lemon Juice along with Salt and Mix well.
16. Pour Coconut Milk along with the above ingredients.
17. I have used 1:11/2 Cups of Rice :(Coconut Milk) Water Ratio.
18. Cover the lid of the pressure cooker and cook for one full whistle.
19. Meanwhile, heat a Chapati Griddle on a high flame for few minutes or until the griddle is very hot.
20. Lower the flame and cook for 15 - 20 minutes. While lowering flame to cook biriyani, keep this preheated Chapati griddle below the pressure cooker to give a dhum effect.
21. After 20 minutes switch off the flame and leave the pressure cooker on the stove top untouched, until the pressure is totally released.
22. Once cooked, add the remaining Ghee to the Chicken Biriyani and fluff-up the rice gently.
23. Serve it along with Curd-Onion Raitha or any preferred vegetarian or non-vegetarian side dishes.

HOW TO COOK CHICKEN BIRIYANI IN RICE COOKER

METHOD :

• Saute the ingredients in a separate pan and follow the instructions as listed under 'Pressure Cooker Method' until step 16.
• Transfer all the ingredients along with Coconut Milk to the Rice Cooker and switch it on.  
• Cover the Rice Cooker and cook until the switch turns to Warm-up mode.
• Leave the Chicken Biriyani in Rice Cooker under Warm-up mode for another 10-12 minutes.
• Pour the remaining Ghee to the Cooked Chicken Biriyani and fluff up the rice. 
• This method is best if you are cooking not more than 2 - 3 Cups of Rice.
• For best results use just  1:11/2Cups of Rice Water Ratio while cooking in Rice Cooker.

NOTES :

• Well-seasoned Basmati/Jeerakasamba Rice plays a vital role in the texture of Biryani. 
• Soaking the rice helps in getting a perfectly cooked rice.
• Use Rice Water ratio to suit the type of rice you are using.
• Usually 1:11/2 Cups of Rice Water Ratio is perfect for Basmati and Jeeraka Samba Rice.
• If you like your Rice to be cooked 'Al dente' follow the instructions in the package.
• For a softer version add some extra water(1/2 Cup preferably).
• Alternatively, can substitute half the amount of Coconut Milk with water or totally substitute Coconut Milk with Water.
• Adjust the number of Green & Dry Red Chillies to suit your spice level.
• Adjust the number of spices to suit your taste preference.
• Use ample of Ghee while cooking biriyanis, this plays a major role in the texture and gives an awesome aroma to the dish.
• Adding lemon juice is to avoid rice getting sticky.
• The Ground Masala Paste yields approximately 1/2 Cup.
• Marinating the Chicken for at least 2-3 hours or overnight yields you with well flavoured and succulent Chicken Pieces in Biriyani.