Mutton Biryani

Yum

Ingredients:
Source: sinfullyspicy
500g.              -       mutton cut in cubes
1 1/2  cups      -       basmati rice
1 large onion   -        thinly sliced
1/4 tsp.           -        saffron soaked in 2 tbsp. warm milk (optional)
1 tsp.              -       cumin seeds
2 tsp.              -       red chilli powder 
1 tsp.              -       coriander powder
4 tbsp. oil 
Salt to taste
2.5-3 cups water

For cooking Mutton:

8 no's.             -          dry red chillies(adjust to taste)
1″                    -         stick of cinnamon
6 no's.             -           cloves
3 no's.             -           bay leaves
7 no's.             -           whole black peppers
2 no's.             -            green cardamom
2 no's.             -            mace 
1/2 tsp.            -            nutmeg, grated
Garnish:

For Garnishing:
Fresh Coriander leaves
Fried onions (optional)
Cashews/Rasinis (optional)


Method:

1. In a pressure cooker cook mutton and all the spices for cooking mutton  and 1 tsp. salt  along with 2 cups of water.The mutton should be just tender and should not fall apart.
2. Once cooked, reserve the stock from pressure cooker into a bowl, separate the mutton from spices and set aside the mutton pieces to cool. Discard the collected spices.
3. Wash the rice  and set aside.
4. In a pan , heat the oil and stir fry the cooled mutton pieces in this oil for about 2 min. Take the mutton out and in the same oil saute the onions until golden brown.Once the onions are done, add the cumin seeds, red chilli powder, coriander powder and saute for about 2 minutes.
5. Add the washed rice to the pan and saute for about few minutes.
6. Switch off the heat and add the mutton pieces, salt and about 2 1/2 cups of reserved stock to the pan. Let the rice soak for about 20 minutes.
7. Add the saffron -milk to the soaked rice and cover with lid and let the rice cook on low heat. The quantity of stock varies according to the rice variety. Cook for about 15 to 20 mins.
8. Switch off the heat once the rice is done and seal the edges of the pan and lid with kneaded dough on all sides so that no steam can escape (I used aluminium foil). Let it rest for about 20 mins.
9. Break the dough seal , transfer to a serving vessel and garnish with coriander leaves ,fried onions & nuts .  Serve with raita.

Raw Mango Pickle Kerala Style

Yum

Ingredients :

1kg.                   -     Raw Mango cut into very small cubes
2 pods               -     Garlic pods finely chopped
2 inch                -    Ginger finely chopped
4 No's.              -    Green Chillies finely chopped
1/2 tsp.              -    Turmeric powder
5 tbsp.               -    Red Chilli powder 
1/4tsp.               -   Asafoetida/ Hing/ Kayam
2tsp.                  -    Mustard seeds
1tsp.                  -   Fenugreek/ Uluva seeds
A few sprigs of Curry Leaves
1tbsp.               -   Vinegar (optional)
4tbsp.               -   Sesame oil 
Salt to taste


Method:

1. Add 1tsp, salt to the chopped mango pieces and toss them well. Keep it aside for maximum of 24 hours. 
2. Mix turmeric and red chilli powder in water to make a paste.
3. Heat the oil in a wok and splutter mustard seeds when hot, add fenugreek seeds and let them splutter too, then add curry leaves and stir for few seconds.
4. Add the chopped green chillies, ginger and garlic and saute for a few minutes or until the raw smell has gone.
5. Now add the chilli powder and turmeric paste and cook for a minute or two. Turn off the heat and add asafoetida and mix well and add the mango pieces (along with the water in it). Mix well till all the mango pieces are coated. Add vinegar if needed.
6. Cool completely and can it clean  bottles. Drizzle little oil on top and store in refrigerator.

Mango Paneer(cottage cheese) Pudding

Yum

Ingredients:
Source: Asianet
2 mango          -    cut into small cubes
200 gm.           -    paneer
1 tin                -    condensed milk
2 tbsp.             -    gelatin, melted
100 gm.           -     cream
1/4 tsp.            -     vanilla essence
cashew nuts for garnishing

Method:

1. Crush paneer (with your fingers) in to almost fine powder and very small chunks and add it  to the condensed milk and mix well.
2. Soak gelatin in 1/4 cup water and melt it by double boiling method.
3. Crush the mango pieces lightly (do not make a paste)and keep it aside. 
4. Add fresh cream in another bowl and beat well. To this add condensed milk with the paneer mixture , crushed mangoes, gelatin and vanilla essence and combine well.
5. Pour into a pudding dish and garnish with cashew nuts and mangoes and let it set in the refrigerator. When set cut and serve.

   

Vellayappam

Yum

Ingredients:
2 cups + 1Tbsp.          -        Roasted rice flour
1/2 cup                       -        Warm water
1/2 tsp.                       -        Dry instant yeast
1 cup                          -       Grated Coconut
1 Tbsp.                       -        Sugar
1+ 1/2 Cup                  -       Water
Salt to taste

Method:

1. Dissolve yeast and sugar in 1/2 cup of lukewarm water and leave it for about 30 mins. until it rises.
2. Mix 1 Tbsp. of rice flour  in 1 cup of boiling water and keep stirring for a few minutes until creamy. Set aside to cool.
3. Add this cooled mixture along with the fermented yeast, grated coconut and salt to the remaining rice flour and grind well in a mixer by gradually adding 1/2 cup of water.(Make sure the consistency of the batter is a bit thick like a idlli batter)
4. Pour the batter in a vessel that can hold twice the batter's amount and leave it to rise for about 8 hrs. in a warm place.
5. After it has risen well. Heat a pan on medium flame stir and pour one ladle of the batter onto the pan and spread lightly. Cook both the sides until light brown and serve.