Vegetable Dum Biriyani in Oven

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Carrot, beans, potato each 1 cup
Onion 3 thinly sliced
Tomato 3 medium size diced
Ginger garlic paste 2 spn
Mint and corriander leaves handful
BIriyani masala powder (grind cinnamon, cloves, cardamom, bay leaves, star anise)
Chilli powder 3 spn
Green chilli 5 to 6
Curd 200 g
Salt as required
Basmati rice 4 cup
Oil 100 ml
Ghee 50 ml
Fried onions optional

Keep all ingredients ready.
Soak basmati rice just before starting the preparation.

Heat a pan
Add oil and ghee..
Add onions fry until golden brown..
Add the homemade Biriyani masala.
Fry for 2 minutes..
Add corriander leaves, mint leaves, green chilies..
fry for 2 minutes..
Add chili powder saute well.
Add ginger garlic paste..
Fry for minute..
Add in tomatoes now..
Add salt too..
Fry for a minute and add curd now..
Add 1/4 cup water for gravy consistency..
keep the masala aside..

Boil water in a big pot for cooking basmati rice..
Add Biriyani spices a little quantity..
Add salt too..
When the water boiling add soaked basmati rice..
Cook the rice only 75% ..
Save some boiled water.
Drain the water completely..

Preheat oven for 400 deg F..
In a full foil tray add the vegetable masala as first layer..
Add cooked basmati rice second later..
Sprinkle some fried onions on top..
Add few spoons of ghee on top..
Cover without any gap..
Keep in oven for 30 to 35 minutes..
Once its done turn off oven abd leave it for 5 to 10 minutes..
Now the Biriyani is ready to serve..

Same method we can do any kind of dum Biriyani..
Serve hot with Raita ..

Egg Malai Gravy

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Egg 6
Onion 3 thinly sliced
Ginger garlic paste 1 spn
Cinnamon 1 inch
Cloves 2
Cardamom 2
Red chilies 3
Curry leaves few
Mustard 1/4 spn
Curd/yogurt 1/2 cup
Whipping cream 1/4 cup
Turmeric powder 1/4 spn
Corriander powder 1/2 spn
Garam masala 1/4 spn optional
Oil 2 spn
Salt as required
Corriander leaves for garnishing

Boil eggs. Peel the skin and keep aside.
Heat a pan..
Add oil
Add mustard seeds once it start spluttered add cinnamon, cloves, cardamom, curry leaves, red chilies..
break the chillies and add it..
saute for few minutes..
Add onions fry until translucent..
Add ginger garlic paste fry for 1 minute..
Add the spice powders and salt..
Fry for a few minutes..
Add curd now..
Cook it for 2 minutes..
Add whipping cream now..
Let it cook for 1 minute.. add the split eggs..
cook until all mix together..
Wait for creamy texture..
Garnish with corriander leaves..
Serve hot …
Do not add water for this gravy..
Yummy egg malai gravy ready ..

Pidi kolukattai

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Rice flour 1 cup
Jaggery 1 cup
Sesame seeds 3 spn
Grated coconut 1/4 cup
Milk 3 spn
Water 1.5 cup
Salt a pinch
Cardamom powder 1/2 spn
Ghee 1 spn

Dry roast sesame seeds keep aside..
Dry fry rice flour in medium flame until nice aroma comes. Do not burn. 2 to 3 minutes is enough.
In a pan add jaggery and water..
Boil until it melts. Strain it if it have any dirts. If there’s no dirt no need to strain.
Add the milk now.
Add rice flour mix well until it absorb all jaggery melt.
Add coconut, sesame seeds, cardamom powder and mix well.
Let it cool a bit..
Knead it into soft dough.
Apply ghee in hands..
Now make desired shape and steam it for 6 to 7 minutes in idli pot or steamer.
Kolukattai is ready to serve..
Sesame seeds and coconut are optional..
Nuts can be added for this recipe..
Adding milk makes it soft and juicy and does not allow the dough dry easily..

Mutton Biriyani (Dindukal style)

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Lamb / Goat 500g
Onion 1
Tomato 1 optional
Ginger 1 inch
Garlic 10 pods
Green chilies 5
Biriyani spices (cinnamon, cloves, cardamom, cashew, bay leaves, stone flower, star anise, fennel seeds, corriander seeds)
Mint leaves and corriander leaves handful
Basmati rice 500 g
Turmeric 1/4 spn
Chili powder 2 spn
Curd 50g
Salt as required
Oil 3 tspn
Ghee 2 spn

Cut and clean the mutton keep aside..
Grind onion, ginger, garlic and green chilies and keep aside..
Dry grind all biriyani spices into a coarse powder..

Heat a nonstick or heavy bottom pan..
Add oil and ghee..
Add the onion paste..
Fry until raw smell leaves..
Add the biriyani spice powder 3 spn is enough..
Fry for 2 minutes in low medium flame ..
Add tomato.. fry until mushy..
Add turmeric ,chili powder and salt..
Fry again.. add curd now..
Saute until it melts.. add mutton pieces..
Fry in high flame until masala coat well..
Add mint and corriander leaves too..
Fry well..
Add 500 ml water now..
Cover and cook for 20 to 25 minutes in medium flame..
Soak the rice now..
After 25 minutes check salt add soaked rice..
Cover air tight and cook in low medium flame for 20 to 25 minutes..
Turn off and leave it for 10 to 15 minutes..
Serve hot with raita or salna..
Yummy mutton biriyani ready..

Dhal greens curry / Thandukeerai kootu without coconut

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Mixed dhal ( Toor dhal, moong dhal, channa dhal) 1 cup
Any greens 1 bunch ( i used thandukeerai)
Onion 1 diced
Tomato 1 finely chopped
Garlic 8 pods
Green chilies 3
Red chilies 3
Curry leaves few
Cumin seeds 1 spn
Mustard seeds 1/2 spn
Turmeric powder 1/2 spn
Pepper powder 1/2 spn
Hing 1/2 spn
Ghee 1 spn
Oil 2 spn
Salt as required

Pressure cook dhal and a pinch of turmeric , few drops of oil ,with 2 cup of water.
Keep aside.
Heat a pan,
Add oil..
Add mustard seeds and cumin seeds ..
Add red chilies and curry leaves..
Add garlic pods roast it..
Add onions fry until translucent..
Add tomatoes fry until mushy..
Add green chilies..
Add turmeric powder, pepper powder and salt..
Saute well..
Add the chopped greens/ keerai..
Cook for 5 minutes until water evaporates ..
Add cooked dhal..
Adjust the consistency of the curry..
Don’t add more water..
Let in boil in medium flame for 5 minutes..
Add ghee and hing at the end..
Turn off and serve hot..

Caramel Bread Pudding

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Bread slices 10
Egg 2
Milk 1.5 cup
Sugar 1 cup
Vanilla essence 1 spn or cardamom powder 1/2 spn
Ghee 2 spn or melted butter

In a mixing bowl add 1/2 cup sugar, egg, milk ,ghee and vanilla essence..
Beat well until sugar melts.
In a mixi grind the bread into bread crumbs..
Add the breadcrumbs into egg mixture..
Keep aside..
In a pan add another 1/2 cup of sugar and 2 spn of water.
Let it cook until it turns into brown color. Our caramel is ready.
Grease a baking pan or pot and pour the caramel immediately and spread even in the bottom..
Add the bread mixture little by little..
cover the pan with foil sheet with few holes in it.
Preheat oven 400’F
Place the pudding pan and bake for 45 to 50 minutes..
Check with a tooth pick once its done. If its not cooked keep it for few more minutes..
Once done remove from the oven.
Let it cool for few minutes..
Flip it into a plate. Serve cold or hot..
Yummy caramel bread pudding ready …

Laddu

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Laddu (boondhi laddu)

Besan flour or laddu flour 1 cup
Sugar 1 cup to 1.5 cup
Cardamom powder 1/2 spn
Baking soda 1 pinch optional
Turmeric or food colour little bit optional
Oil for deep frying
Ghee as required
Cashew and raisins 10 to 15 each

In a mixing bowl add besan flour, baking soda, and food colour..
Mix roughly..
Add water little by little and mix well without any lumps..
batter should be not too thick or thin. Its like dosa batter consistency..
Keep aside..
First make the sugar syrup..
Add 1 cup sugar 1/2 cup water or less just immerse the sugar level..
Boil it to 6 to 10 minutes until it reaches one string consistency..
Add cardamom too..mix well..
Keep aside..
Now keep the oil in stove..
Oil should be hot enough to make boondhi..
Take the boondhi laddle and pour the besan mix little by little..
The boondhi should cook only 75% not too crispy..
Take out the boondhi and put directly into the sugar syrup.
Repeat the process until all batter done.
Now mix well the boondhi with sugar syrup.
If its watery cook little bit. If its too dry add little sugar syrup..
Meanwhile roast cashew and raisins in ghee..
Add those into the boondhi..
Once its cool down little bit make laddu’s.
Add little more ghee if required..
Let it cool down completely..
Store it outside for 2 days.. after that keep it in fridge..
We can add saffron too in the sugar syrup for flavor..
Delicious laddu ready..

Besan Burfi

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Besan flour 1 cup
Ghee 1/4 cup
Sugar 1/2 cup to 3/4 cup
Water 1/4 cup
Cardamom powder 1/4 spn
Cashew & almond crushed for garnishing

In a pan add ghee..
Sieve besan flour add it into ghee..
Fry well in low medium flame for 15 to 20 minutes until raw smell leaves..
Keep aside..
Take another pan
Add sugar and water..
Boil it until it reaches one string consistency..
Pour it into fried besan..
add cardamom powder too..
Cook in medium flame for another 5 minutes until it thickens..
Once it didn’t stick in the pan remove it from stove..
Pour into a greased pan..
Garnish with crushed nuts and press gently..
Let it cool ..
Cut into desired shape..
Can adjust the sugar level depending on how much sweetness we need..
If you want halwa type remove little earlier..
If you want little hard like burfi leave a little more time..
Each stage gives different texture..
We can store this for 15 to 20 days outside..