Keema Pulao

Ingredients

Mutton mince or keema – 500 gm

Rice – ½ kg

Ghee or butter – 125 gm

Milk – 1 cup

Yoghurt – ½ cup

Pine nuts – 1 cup

Cayenine pepper – 2 tsp

Coriander powder -1 tbl.sp

Kashmiri garam masala – 2 tsp

Saffron – 1 tsp (soaked in water)

Ginger – 1 ½ inch piece

Salt as per taste

Method

Wash and Soak rice in water for half an hour.

Heat ghee or butter in a pan, and add to it finely crushed ginger and then after two minutes add mutton mince, yoghurt, and spices and fry till it is light brown. Add drained rice, saffron, salt, milk and water and mix well. Stir in the nuts and cover it tightly and cook on a low flame. Keep a flat pan under the vessel to avoid direct heat.

Spicy Dal Recipe

Ingredients

Mixed dal – 1 cup

(chana dal, moong dal and urad dal)

(gram dal, green gram dal, black gram dal)

Chopped onion – 1

Garlic – 2 tsp

Chopped Green chillies – 2

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

Oil

Salt

Water

For tampering

Ghee or butter – ½ tbl.sp

Asafetida – a pinch

Cumin seed – ½ tsp

Cloves – 2

Cinnamon – ½ inch

Black pepper – 2

Whole red chillies – 3

Method

Soak dal for one to two hours and then pressure cook it till it becomes tender.

Heat oil in a pan, and add chopped onions, garlic and green chillies and fry for two minutes. Then add cooked dal, turmeric powder, red chilly powder, salt and water. Bring to boil.

In another pan, heat ghee or butter, and add all the ingredients given for tempering.

Add this cooked dal and boil for two minutes and serve hot with rice.

Aloo Jeera ( Cumin Potato)

Ingredients

Potatoes – 250 gm

Onion - 1

Ginger – 1 inch piece

Garlic – 4 flakes

Cumin seed – 1 tsp

Turmeric powder – 1 tsp

Red chilli powder – 1 ½ tsp

Coriander powder – 1 tsp

Tomatoes – 2

Garam masala – ½ tsp

Coriander leaves – ¼ cup

Salt to taste

Method

Boil potatoes and dice them into small square pieces.   Chop onion, ginger, garlic, tomatoes and coriander leaves. Heat oil in a pan and sauté cumin seeds until they crackle, then add onions and sauté until golden brown, then add chopped ginger and garlic. Add tomatoes and after two minutes add potatoes. Mix well and then add turmeric powder, chilli powder, coriander powder, garam masala and salt and simmer for about five to six minutes

Chicken Soup

Ingredients

Chicken bones – 500 gm

Boneless chicken – 100 gm

Refined flour or maida – 1 ½ tsp

White pepper powder – ½ tsp

Cumin seeds – ½ tsp

Chopped garlic – 1 tsp

Butter – 1 tsp

Oil – 1 tsp

Water – 1 litre

Salt to taste

Method

Clean and wash chicken bones and boneless chicken. Cut boneless chicken into very small pieces.  Put chicken bones and chopped garlic in a pot with one litre of water and cook till it is reduced to half. Strain and keep the stock aside.

Fry boneless chicken pieces in ghee or butter till tender.

Heat oil and add to it cumin seeds and maida or white flour (mix with water) and cook for a minute stirring continuously.  Then add chicken stock, boneless chicken pieces, white pepper powder and salt. Cook for some time and serve hot.

You can also add fresh cream before serving.

Adaku Pathiri (Rice and Egg layer)

Ingredients

For the Rice batter

Rice flour – 4 tbl.sp

Sugar – 4 tbl.sp

Coconut milk – 350 ml

Cardamom – 3

Ghee or butter

 Salt as per taste

For Egg Batter

Eggs – 4

Cardamom – 4

Sugar – 3 tbl.sp

Coconut milk – 3 tbl.sp

Turmeric powder – ¼ tsp

Salt to taste

Method

For making rice batter, mix all the ingredients given and keep aside.

For egg batter, beat the eggs well and add all the other ingredients, mix well and keep aside. Sugar you can adjust as per your taste.

Take a pressure cooker, add some water. Grease the vessel with ghee or butter and pour four tablespoon of rice batter and steam till done.

Then spread one tablespoon of ghee or butter on the cooked layer and then pour two tablespoons of egg batter and steam till done.

When it is cooked, pour rice batter on top of it and steam, no need to apply ghee on the egg batter. Repeat till the batter is over. When all the batter is over, steam it again for two to three minutes and switch off the stove.

When cool, remove and cut into desired shape. Serve as a snack.

Acchapam Recipe

Ingredients

Rice – 4 cups

Eggs -3

Milk – ¼ litre

Cardamom powder – 1 tsp

Powdered sugar – 2 cup

Coconut oil

Method

Wash and soak the rice for two to three hours and then grind it with milk to make a thick batter. Beat eggs and add to the batter along with powdered sugar and cardamom powder and mix well. Heat oil in a pan. When the oil is hot, dip the acchapam mould in it for a minute and then dip the same mould into the batter and then again in the hot oil. Fry along with the mould till acchapam separates. Repeat the same procedure till the batter is over.

Prawns Masala

Ingredients

Prawn – 250 gm

Chopped onion – 1 cup

Chopped garlic – 3 flakes

Chopped ginger – 1 inch piece

Green chillies – 5 or as per taste

Cumin seeds – 1 tsp

Black pepper = 1 tsp

Kashmiri chillies – 10

Curry leaves – 10 to 12

Turmeric powder – 1 tsp

Vinegar

Oil and salt

Method

Clean and wash prawns and keep aside. Make a paste of chilllies, black pepper and cumin seeds with vinegar and mix with turmeric powder.   Heat oil and add curry leaves and onion and fry until light golden brown. Add prawns, ginger garlic and green chillies and grounded paste. Simmer for ten minutes.

(can use tomato instead of vinegar)