Dindigul Mutton Biriyani Recipe /Dindigul Thalapakatti Mutton Biryani Recipe / Thalappakattu Biryani Recipe / Dindugal Mutton Biriyani Recipe

Step by step method / picture to make Dindigul / Dindugal Thalappakatti Mutton Biryani / Biriyani.

Ingredients

Jeeragasamba Rice -4 cups

(But i used Basmathi rice)

Mutton-1 & 1/2 pound

Salt to taste

Ghee-1 cup

Curd -2 cups

Chopped mint & Coriander leaves together -1 cup

Bay leaf-2

Fry it in 1tsp of ghee & make a smooth paste.

Green chillies-20 no.

Ginger & Garlic-2tbsp

Cinnamon broken into small pieces-25 no.

Cloves-20 no.

Small onion-20 no.

Big onion-1/2

Cardamom-4

Coriander powder-1/2tsp

Method

Heat a pressure cooker,cook mutton with half of the ground masala,1/4 cup of ghee,salt & curd till done.
Heat a pan add the remaining ghee temper it with bay leaf,mint,coriander leaf & remaining ground masala.
Fry till ghee separates the masala, now add the rice fry for 2 minutes.
After fried add the rice mixture to the cooked mutton.Pour water & cook it till done( before adding water measure the liquid in mutton & then add water accordingly).
Serve it with onion raita.

Tips:
Jeeragasamba rice gives better taste than basmathi rice for this particular type of biryani.
For 1 cup of rice add 1 & 3/4 cups of water so that the grains will be separate & biriyani will not become soggy .

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Simple Peas & Tofu Pulao Recipe / Peas & Tofu Pulao Recipe

Ingredients
Basmati rice-1 & 1/2 cup
Water-2 cups
Light coconut milk-1 cup
Chopped onion-3tsp
Slit green chillies-2
Chopped mint & coriander leaves-3tsp each
Ginger & Garlic paste-1/2 tsp
Salt to taste
Pulao/Biriyani masala -1/2 tsp

Frozen peas-a handful
Cubed firm tofu-1/2 packet of (14oz)
(you can replace tofu with paneer)
Oil-2tsp
Ghee-2tsp
Method
Heat oil & 1tsp of ghee in a pan fry onion,green chillies & ginger /garlic paste till transparent.Add other ingredients one by one & fry for 2 minutes.Add the rice,water & coconut milk check for salt.Cover & in low flame cook it covered it till done.Before serving add 1tsp of ghee on top ,mix & serve it with raita or any side dish.

Putnala Podi /Pappula Podi Recipe / Pottukadalai Poondu Podi Recipe / Andhra Style Gun Powder / Roasted Channa Dhal & Garlic Powder Recipe

Ingredients
Roasted channa dhal/ pottukadalai/putnala pappu-1 cup
Desiccated coconut-3tsp
Cumin/Jeera-1tsp
Salt to taste
Red chillies-1 or 2
Garlic-5
Method
Take all the ingredients in a mixie and dry grind into a fine powder.Store it in an air tight container.Served best with hot rice & ghee.

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Raw Banana Chips / Kerala Nendran Vazhakkai Chips / Plantain Chips / Nendran Banana Chips

Ingredients
Raw banana / Plantain/Nendran Vazhakkai -3
(remove the skin,do not discard you can use it to make poriyal)
Salt to taste
Turmeric powder-1tsp
Water-1tbsp
Coconut oil & Vegetable oil-each 1 cup

Method

Cut the top & bottom portion of the raw banana.Make a long slit & peel off the skin.Wash & wipe it up well.Using a slicer slice it into very thin circles.Sprinkle the salt,water & turmeric powder to the slices,mix it evenly.Mean while heat the oil in a kadai/pan.Fry these in batches in medium flame till sizzling sound stops & its light brown on all sides.Remove it on a kitchen paper for excess oil to get absorbed.Cool completely & store it in an air tight container.

Note: Instead of adding the salt,water & turmeric to the slices,you can mix it in a bowl & keep.While frying the chips in batches add a tsp of the salt,water & turmeric liquid into the oil when its 3/4th done.Fry till crisp & remove.

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Puli Inji Curry / Inji Puli Recipe / Tamarind Ginger Curry /Sweet & Sour Ginger Pickle (Kerala Style )

Step by step method/picture to make Puli Inji for Sadya...

Ingredients
Semi thick tamarind juice-1/2 cup
Finely chopped ginger-1/2 cup
Brown sugar-2 to 3 tbsp
(Its according to the sweetness you want)
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Chopped green chillies-2
Tempering
Coconut oil-2tsp + 3tsp of canola/vegetable oil for frying the ginger
Mustard-1/2tsp
Curry leaves-few
Fenugreek/methi powder-1/4tsp
Red chillies-2
(I did not use)

Method
Heat oil in a pan in low medium flame roast the ginger & green chillies till brown (do not burn them). cool it & blend it to a smooth paste. Mean while in another pan cook the tamarind juice with all dry powders till its almost thick, switch off the stove & mix the ginger paste.Heat coconut oil in a pan & temper it,switch off the stove & add the cooked tamarind /ginger paste & mix it well in the heat.Cool completely & store it in a clean jar in fridge.

Fresh Cranberry Rasam

Ingredients pressure cooked till soft & mashed
Chopped tomato-1 big
Chopped cranberry-1/4 cup
Salt to taste
Brown sugar-1/4tsp(optional)
Rasam powder-1tsp
Masoor dhal or Thoor dhal-1/4 cup
(I used masoor dhal)
Garlic-1
Turmeric powder-1/4tsp
Tempering
Oil-1tsp
Pepper & Jeera(slightly crushed) -together 1tsp
Crushed garlic-1
Chopped green chillies-1
Curry leaves-1 sprig
Hing-1/4tsp
Garnish
Chopped coriander leaves-little
Chopped cranberry- 4
Method
Dilute the above pressure cooked ingredients according to the thickness you need.Bring it to a boil,switch off the stove.Heat oil in a pan temper it with above ingredients,pour this into the boiled rasam.Garnish with coriander leaves & cranberry, serve it hot with plain rice...

Khasta Kachori / Moong Dal Kachori/ Kachori Recipe

Khasta Kachori

Ingredients for outer covering
Maida/All purpose flour -1 cup
Salt-1/4tsp
Oil-2tbsp
Cold water-little more than 1/4 cup
Ingredients for the filling
Split yellow moongh dal -1/4 cup
( Dry grind it to coarse powder)
Coarsely ground fennel seeds/saunf-1tsp
Coarsely ground coriander seeds/dhania-1tsp
Red chilly flakes-1tsp
Ginger powder-1/4tsp
Mango powder/amchur-1/2tsp
Hing-1/4tsp
Salt -1/2tsp
Sugar-1/8tsp
Oil-1tbsp
Water-2tbsp

Other ingredients
Oil-to deep fry

Method

Take all the ingredients for the covering in a bowl,pour cold water & knead it to a soft dough.Cover & rest it for 10 minutes.
Take a bowl mix all the filling ingredients except water,pour the oil & mix it well.
Heat a pan & add the filling masala & in low flame roast it till dal changes its colour & gives a nice aroma.This step is very important otherwise your filling will have a raw smell.
Cool & mix water to the masala & keep the filling ready.
Divide the dough into 12 small balls.Shape the ball like a cup,place 1tsp of filling in the middle of the dough.Seal it well & flatten it with your palm,make sure the filling does not come out.
Heat oil in a pan & in low medium heat fry these kachories till light brown on all sides & crisp.Do not fry in high flame.
Remove it on a kitchen paper for excess oil to get absorbed.
Serve these kachoris with tamarind chutney.
Note:
a) Deep fry in medium low flame otherwise you will not get a crispy kachori.
b) Add spices according to your taste if anything needed extra for your taste buds.
c) Before frying check your kachories are well sealed otherwise the filling will come out while frying.

Inspired by manjulakitchen

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