Wednesday, 17 July 2019

ALOO PAPRI


Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 4 - 6

INGREDIENTS
All purpose flour / maida   -   1 cup
Boiled and grated potato - 1/2 cup
Clarified butter / ghee   -  2 tbsp
Salt  -  to taste
Oil  - for frying

METHOD
Take a large bowl add all purpose flour,clarified butter,salt and boiled and grated potato to get crumble texture.
Make a soft dough with little water.
Keep aside for 15 mins.
Make four balls out of it.
Roll down ball to roti shape.
Cut round shape with the help of round cape.
Preak it.
Heat oil and deep fry at low flame to light brown.
Fry all  in batches.











Tuesday, 16 July 2019

BLUEBERRY YOGURT ICECREAM


Prep Time : 25 mins
Total Time : 5 hours
Serve : 4

INGREDIENTS
Fresh blueberry pulp  -  1/2 cup
Thick yogurt   -  1 cup
Sugar  -  2 tbsp
Vanilla extract  - 1/2 tsp

METHOD
Take a bowl add fresh blueberry pulp and 2 tbsp sugar and mix well
In another bowl add thick yogurt,vanilla extract and mix well.
Take a blender add blueberry pulp and thick yogurt and blend it to make smooth paste
Take a plastic glass and fill with blueberry yogurt paste
Insert stick,put in the freezer for 4 - 5 hours.
Yummy blueberry yogurt ice cream is ready to serve
Serve chilled














COCONUT KHEER


Prep Time : 15 mins
Cooking Time: 15 mins
Serve : 3

INGREDIENTS
Grated coconut - 1 cup
Milk - 3 cup
Sugar - 2 tbsp
Cardamom powder - 1/4 tsp
Crushed almonds -1 tsp
Raisins - 1 tbsp
Silver varak - for garnishing

METHOD
Soak saffron for 1/4 cup of hot milk.
Heat milk in heavy bottom vessel.
Once boiled keep it in a low flame
Add grated coconut and stir continuously.
Cook on a medium flame for 15 to 20 mins.
Add sugar,cardamom powder,saffron,crushed almonds and raisins and mix well.
Once cooled,garnish with raisins and silver varak and serve.









Monday, 15 July 2019

HYDERABADI MUTTON DUM BIRYANI





Prep Time : 25 mins
Cooking Time : 60 mins
Serve : 2

INGREDIENTS
Mutton  -  250 gms
Clarified butter  -  4 tbsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  1 cup
Kevra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat clarified butter in a pan.
Add whole garam masala and fry for a few seconds.
Add sliced onion and mutton pieces and saute for 4 - 5 mins.
Add ginger garlic paste and salt and mix well.
Add water and cook in a low flame for half 50 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp clarified butter,salt and rice make half done rice
Soak the saffron in hot milk.
Heat the pan add saffron milk.
Evenly spread the half done rice and fried onion,coriander and mint leaves and mutton to form at least two layer.
Add cinnamon powder  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kevra  water before serving.
















Sunday, 14 July 2019

MUTTON KORMA


Prep Time : 30 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Mutton pieces  - 500 gms
Sliced onion - 3
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Kashmiri mirch powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Curd - 1/2 cup
Mace powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Cloves - 3 - 4
Green cardamom - 2
Black cardamom - 1
Cinnamon - 1 inch stick
Whole black pepper - 3 - 4
Clarified butter - 4 tbsp

METHOD
Dry roast the whole garam masala.
Heat clarified butter in a pan and deep fry the sliced onion,
Once cooled to blend the whole roasted garam masala and fried onion to make a paste.
Heat clarified butter in a pan.
Add ginger garlic paste,coriander powder,red chilly powder and turmeric powder and mix well.
Also add mutton pieces and curd and mix it well.
Transfer in the pressure cooker and cook for ten mins.
Add nutmeg powder,mace powder,red kashmiri mirch powder and salt and mix it well.
Serve hot with rice or chaptatis.