60. Chicken Biryani 61. Mutton Biryani 62. Kheema Biryani

60. Chicken Biryani

1 chicken-skin removed and made into fairly large pieces.

Heat 5-6 tbsp of oil. Add cinnamon and 2 chopped onions. Add ¾ tsp of salt and then add if necessary. When onions are brown add 1.5 tsp level of garlic and 1.5 tsp level of ginger. Fry in the oil well. Add washed chicken and fry well.

Now add 1 peeled and quartered potato. Next add 3 tomatoes and few leaves of mint, 30-40 leaves of coriander, 3 green chillies, 2 to 2.5 tsp of chilli powder, pinch of turmeric and 2 cups of curd. Cook on sim for at least 25 to 30 minutes. After this add 4 cups of water. As soon as it boils transfer to pressure cooker or rice cooker. Add 5 cups of washed and strained rice but remove all water. Wash and keep it ready at least ½ hour earlier. Add 1 tsp of salt. Mix well. Cook for 30 minutes in rice cooker or 1.5 minutes in pressure cooker.

Chicken Biryani

Ingredients- Lots of chopped onions, coriander leaves lots, whole garam masala- cloves, cumin seeds, cinnamon, bay leaves, pepper, curd for one chicken approximately ½ kg curd, 3-4 potatoes, Keep some fried onions aside, 2 glass rice, ginger-garlic paste.

Method- First fry long chopped onions. Put garam masala, add ginger-garlic paste. Fry it nicely then add chicken, salt, chilli powder. Before frying onions fry potatoes and keep them aside. Along with chicken add potatoes, coriander leaves and curd, cover it. Once the chicken is soft, then switch off the gas. Boil the rice separately with whole garam masala and salt. Take a big and broad vessel. First put the layer of rice then chicken, fried onions, then rice, chicken and fried onions. Please note that last layer should be fried onions. Separately, heat the ghee in a pan and fry cumin seeds in it and spread over it. Cook this on low fire about 5-10 minutes.

Chicken Biryani

Ingredients: Chicken 1.88 lbs, yogurt one cup (had only ¾), tomato paste ½ cup, ginger one tea spoon, garlic ½ tea spoon, red chilli powder 2 tea spoon, turmeric 1 tea spoon, garam masala 2 tea spoon, salt 2 tea spoon, coriander powder one tea spoon, coriander leaves.

3 cups rice, 31/2 cups water, ¼  cup milk, beans, one red pepper and chillies 

61. Mutton Biryani

½ kg washed meat and fairly large and medium sized pieces.

Heat 3 tbsp of oil. Add cinnamon pieces (2-3) and 1.5 medium sized onions finely chopped.

Add ½ tsp salt or salt to taste. Fry well till onions are brown. Add 1 tsp garlic and 1 tsp ginger paste. Fry well for ten minutes. Next add 2 medium sized tomatoes; 20-25 leaves of coriander, 1lies, 10 leaves of mint, 2 green chillies, 1 potato peeled+quartered+1 pinch of turmeric powder_2tsp of chilli powder.

Simmer for 10-15 minutes. Add 1.5 cups of curd. Simmer for 15 minutes.

Add 3 cups of water. When it boils and adds 3 cups of washed and strained rice (done ½ hour earlier) and ½ tsp of salt. Cook in pressure cooker (No rice cooker) after you stir the whole thing well.

62. Kheema Biryani

½ kg kheema washed and strained. Repeat as in mutton biryani with only difference being that the potato is chopped into small pieces. This can be done in pressure or rice cooker. 

59. Russian Salad

59. Russian Salad

Ingredients- Beans, carrots, cauliflower, potato, peas, apple, sweet pineapple, and grapes (cut in half). Cut the vegetables and boil them and cool.

Mayonnaise- one big boiled potato, cool it, one cup thick curd, ½ tsp oil, pepper powder, mustard powder, sugar, salt, vinegar white or lemon juice 1 tsp.

Method- Mix mayonnaise ingredients in the grinder and thicken them. Then, add cool vegetables in it and mix well.

58. Rasgulla

58. Rasgulla

Time- 40 minutes

Quantity- 12 rasgullas

Paneer- 1 liter cow’s milk, ¼ tsp/ 1 gm citric acid, 2 tsp/30 ml water.

Syrup- 750 gm sugar, 2 liter water, rose essence optional

Method- Dissolve citric acid in two tsp water and keep aside. Boil the fresh milk. Add the citric acid mixture to the hot milk slowly and stop as soon as the milk strains the paneer. Drain out the excess water and allow it to cool.

Lightly knead the paneer to a smooth mixture. Divide into small portions and shape into even round balls.

Mix sugar and half of water in a vessel and put it on high heat. As soon as the sugar syrup comes to a boil, add the paneer balls. Cover and cook for 15 minutes on high heat. Every five minutes add ¼ cup water to the syrup so that it remains watery cool. Add essence and serve. 

54. Rawa Idli 55. Onion chutney 56. Mint flavor curd/ Pudina Raitha 57. Green chutney

54. Rawa Idli

Heat the oil and put 1 tsp mustard seeds, curry leaves, 1 tsp urad and chana dal for seasoning, 10-15 cashew nuts, green chillies. Roast the 2 cups rawa in it. Mix the 4 cups of curd and soak it for one hour in summer and 4-5 hours in winter. While making idlies, mix a pinch of soda and salt according to taste. Same way, we can make rawa dosa but take fine rawa for dosa.

55. Onion chutney

Fry onions, red whole chilli and fried chana dal in little oil. Grind them in grinder and add tamarind juice and salt. Season this chutney with mustard seeds.

For variation in onion chutney as a dip- finely chopped onion, finely chopped green coriander, finely chopped capsicum and carrot (less), tomato sauce, worstshire sauce. Mix all of them well and have it with wafer or boiled potatoes or eggs.

56. Mint flavor curd/ Pudina Raitha

1 cup curd, 5-8 mint leaves, 1 green chili, little jeera.

Grind and blend.

57. Green chutney

2-3 green chilies, some coconut-1/3^rd of coconut and tamarind, salt. Mint leaves.

Grind well.

Add pudina/mint and do a quick grind.

52. Ice cream 53. Kulfi

52. Ice Cream

Ingredients- 1 teaspoon liquid glucose, CMC, GMC, ½ litre milk, 14 pieces pista or 2 tea spoons pista syrup, 5 tea spoon milk powder, 2 tea spoons corn flour, 100 grm cream.

Method- Boil the milk, corn flour and milk powder. While boiling this mixture, mix glucose, a pinch of CMC and GMC in it and add flavour too. Set it and after 2 hours beat it. After sometime mix cream and beat it again and set it. Mix half sugar in boiling milk and half in beating time.

53. Kulfi

Ingredients-  2 ½ cup milk, 8 almonds, 8 tea spoon sugar.

Method- Make the milk 1/3. Mix corn flour about 1 ½ tsp and 7 tsp milk powder in ½ cup milk and mix it in thick milk and set it in kulfi moulds.

49. Biscuit and paneer cake 50. Mock cream 51. Pudding with cake/Bourn bourn biscuits

49. Biscuit and paneer cake

Ingredients- 500 gm marie biscuits, 10-15 walnuts, 500 gm paneer, 15-20 cashew nuts, 3 cups powdered sugar, 1 milk chocolate bar, 2 tsp coffee powder

Method- Grate paneer, chop walnuts and cashew nuts finely.  Powder the marie biscuits with a rolling pin. Dissolve coffee in 8 tsp of water. Add coffee, half of walnuts and half of sugar to the biscuits powder and mix. Add remaining sugar and cashew nuts to the paneer and mix well. Take cake tin, grease it. Put biscuits and paneer mixture in layers with the paneer mixture at the top. Press it nicely. Cool it in the fridge for 20-30 minutes. Remove and grate chocolate at the top and serve.

50. Mock cream

Ingredients- 100 gm butte, 100 gm icing sugar, 2 table spoon boiling water, 1 table spoon cold milk, vanilla essence.

Method- Beat together butter and sugar until it becomes fluffy and soft. Beat in boiling water a very little at a time, add the milk in the same way with a few drops of vanilla essence. If made suitable consistency this icing can be piped scoop this. Put the icing on top of rock cakes. 

51. Pudding with cake/Bourn bourn biscuits

Ingredients- Sponze cake/bourn bourn biscuits from market, chocolate custard- prepare this mix the cocoa powder and little coffee powder in vanilla custard. Please note that consistency of custard should be thin.

Method- Take a glass dish. First, put cake pieces, then custard then dry fruits like cashew nuts and almonds, walnuts etc. If using biscuits then after custard add dry fruits, crumbs of biscuits and lastly put the layer of cream and keep this in fridge.

44. L.P (Meat) 45. Fried Mutton 46. Mutton / Chicken Kurma 47. Chops 48. Shaamps

44. L.P (Meat)

¼ kilo of trimmed meat.

Take 3 medium sized tomatoes. Chop them into small pieces. Add to the washed meat. Add 3-4 pinches of salt, ½ tsp garlic and ½ tsp ginger. Add 20-25 leaves of kathamalee + 2 level tsp of chilli powder + 1 pinch of turmeric. Pressure cook for 30 minutes on low fire.

Remove from cooker. Transfer to a kadai and cook till all the water evaporates stirring constantly. Add 1.5 tsp of oil when all the water has evaporated. Cook for 5 more minutes. Taste in the middle and then add more if necessary.

45. Fried Mutton

300 grams of trimmed meat.

Chop one medium sized onion. Take 1.5 tbsp of oil. Add chopped onion. After it becomes brown, add ½ tsp of garlic & ½ tsp of ginger. Fry for 2 minutes. Add the meat and fry well in the oil and add other 2 ingredients. After 5 minutes add one chopped tomato, add 3-4 pinches of salt and add 2 level tsp of chilli powder and a pinch of turmeric powder. Fry well in the oil.

You can add any vegetables such as 10-15beans or cabbage or peas. Cook for 5 minutes. Add 1 cup water. Transfer to pressure cooker. Cook for 30 minutes. Transfer to kadai. Cook till water evaporates. As soon as you transfer to kadai, if you have added any veggies to the meat earlier, add 1 tbsp of ground coconut of available. No need to add coconut if no vegetables have been added.

46. Mutton / Chicken Kurma

½ kg chicken or 300 gms mutton (meat).

Heat 1.5 tbsp of oil. Add cinnamon. Add 1 medium sized finely chopped onion. Let it become brown. Add ½ tsp of garlic and ½ tsp of ginger paste. Add 3-4 pinches of salt or salt to taste. Add mutton and fry in the masala and oil for 5 minutes. Next add 10 leaves of mint and 15-20 leaves of coriander, a large tomato, 2 green chillies, 1.5 tsp of chilli powder, 1 pinch of turmeric and 1 peeled and quartered potato. Let it all simmer for 10 minutes. Add 1 cup of curd and simmer for 5 minutes.

If it is mutton, then pressure cook for 30 minutes.

If it is chicken then add 2 cups of water and simmer till the chicken is cooked.

47. Chops

Meat 300 gm

Heat 1.5 tbsp oil. Add 1 finely chopped onion and 4-5 pinches of salt. Add ½ tsp of ginger and garlic paste. Add a pinch of turmeric powder. Add a peeled and quartered potato and 1/5 tsp of black pepper powder. Add meat and fry on sim for 10 minutes. Transfer to cooker for 30 minutes.

After pressure cooking, transfer to kadai and add 1.5 tsp of ground coconut and simmer till the gravy is thick.

48. Shaamps

1 kg chopped mutton + 2 handful roasted Bengal gram.

2 chopped onions + 3-4 pods of garlic, 5-6 green and red chilies and 2-3 1inch cinnamon sticks, 3-4 cloves and cardamom, Cilantro, ½ tsp turmeric, ½ tomatos.

Mix all this and cook until meat is tender. Grind and add salt to taste. Before frying, mix in chopped coriander and mix.