Mutton Biriyani

Ingredients

• 1 1 Kilogram Mutton
• 1 1 Tablespoon Chopped onions
• 1 1 Tablespoon Chopped ginger
• 1 1 Teaspoon Garam Masala
• 1 1 Teaspoon Chopped green chillies
• 1/2 1/2 Teaspoon Saunf (Perum Jeerakam)
• 9 Pepper corn
• Salt to taste
• 2 2 Cups Basmati rice
• 8 8 Cups Basmati rice
• 1 1 Cup Onions sliced and browned
• 1/2 1/2 Cup Tomatoes chopped
• 1 1 Tablespoon Ginger
• 2 2 Tablespoons Ghee
• 1/2 1/2 Cup Curd
• 1 1 Teaspoon Red chilli powder
• 2 2 Tablespoons Fresh Coriander leaves
• Salt to taste

Instructions

1. Add saunf, ginger, garam masala, pepper corn salt, green chillies to the mutton and cook till it is ¾ cooked .
2. Soak rice for 30 minutes and wash it well. Boil in plenty of water till half done. Drain the rice. Heat ghee in a pan, add sliced onions and brown them by stirring continuously . Add ginger, green chillies, red chilli powder and cook for up to a minute. Add chopped tomatoes and cook till the oil separates. Add mutton and curd and mix gently for two minutes. Add drained rice and four cups of water. Bring to boil and cook till most of the water has been absorbed. Reduce the fire, cover the rice with a neat cloth or an aluminum foil, cover the cooking pot with tight fitting lid and leave it on slow fire for 15 minutes.
3. Remove from the fire and let it stand for 15 minutes. Remove the lid and the foil and serve hot garnished with browned onions and fresh coriander leaves.

Beef Biriyani

Ingredients

• 2 2 Cups Basmati Rice
• 2 2 Pieces Cinnamon
• 5 5 Pieces Cloves
• 5 5 Pieces Cardamom
• 3 3 Teaspoons Ghee/Butter
• 2 Bay leaves
• 2 2 Teaspoons Lime juice
• 4 1/2 4 1/2 Cups Water
• Salt to taste
• 1/2 1/2 Kilogram Beef (cut into big pieces)
• 2 2 Cups Onion thinly sliced
• 3 3 Teaspoons Ginger chopped
• 10 cloves Garlic crushed
• 1 1 Teaspoon Chilly powder
• 1/2 1/2 Teaspoon Coriander powder
• 1/2 1/2 Teaspoon Turmeric powder
• 1/2 1/2 Teaspoon Pepper powder
• 4 Green chilly
• 1 Tomato chopped
• 2 2 Teaspoons Garam masala
• 1/2 1/2 Cup Curd
• 1 1 Cup Coconut milk
• 2 Mace
• 1 Bay leaves
• 3 Cloves
• Coriander leaves
• Mint leaves
• Vegetable Oil/Coconut Oil
• 2 2 Teaspoons Cashew nuts
• 2 2 Teaspoons Raisins
• 1 Onion thin sliced

Instructions

1. Cut the beef into big pieces and wash it thoroughly. Marinate it with salt, curd 1/2 tsp of garam masala and pepper powder. Leave it for 30 minutes.
   Soak the rice for 15 minutes, wash and drain it well. Heat ghee in a cooking vessel and add cloves, cinnamon sticks, cardamom and bay leaves. Fry for a minute. Add the rice and fry it for 3-4 minutes. Pour in 4 1/2 cups of water, salt, lime juice and cook it covered until cooked. Set aside the cooked rice.
2. Grind Green chillies, ginger and garlic into paste in a mixer grinder. Heat ghee in a pan and fry Onions, cashew nuts and raisins, one by one until they turn light brown and keep aside for garnishing.
3. In the remaining ghee sauté thinly sliced onions, until they turn golden brown. Add the ginger and chilly paste into it and fry for 2-3 minutes. Add chilly powder, coriander powder, turmeric powder, garam masala and fry it for 2 minutes. Now add the chopped tomatoes, mace, bay leaves, cloves, coriander leaves, mint leaves and mix it well. Add the marinated beef pieces and mix well. Pour in the coconut milk and salt as per your taste. Allow it to cook on low flame until the meat is cooked well.
4. Now take a skillet and rub in a nice film of ghee or butter into it. Spread a layer of rice in the bottom and beef masala on the top.
5. Garnish with mint leaves, coriander leaves, cashew nuts, raisins and fried onions. Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame, covered, for 10 minutes.

Vegetable Biriyani

Ingredients

• 2 2 Cups Basmati rice
• 1/2 1/2 Kilogram Mixed Vegetables
• 4 4 Cups Water
• 1 Bay leaves
• 1/2 1/2 Teaspoon Shahjeera
• 6 6 Teaspoons Ghee
• 3 Onions sliced
• 2 2 Tablespoons Mint leaves
• 2 2 Tablespoons Coriander leaves
• 3 Ginger
• 8 cloves Garlic
• 3 Green chillies
• 2 2 Teaspoons Poppy seeds
• 2 2 Teaspoons Fennel
• 2 2 Teaspoons Coriander powder
• 2 2 Teaspoons Chilli powder
• 4 Cloves
• 4 Cardamom
• 5 Cinnamon
• Salt to taste

Instructions

1. Pour water and add cleaned rice in a vessel. Soak it for 15 minutes. Add salt and diced vegetables.
2. Heat ghee in a pan an add shahjeera and bay leaf. Add sliced onion and fry till brown. Add the ground masala, fry for 2 minutes. Add mint and coriander leaves. Add the contents of the pan to the rice and stir gently and close the lid.
3. Keep till the rice is cooked and mis the biriyani lightly before serving. Garnish it with nuts, raisins and boiled eggs.

Prawn Pulao

Ingredients

• 2 2 Cups Rice
• 250 250 Grams Prawn
• 2 2 Pieces Cinnamon
• 2 Onion
• 1 1 Tablespoon Jeera
• 6 Red Chillies
• 4 Cloves
• 6 pods Garlic
• Oil for frying
• Salt to taste

Instructions

1. Grind onion, jeera, red chillies, and garlic with salt. Apply it on prawns and keep aside. Fry cinnamon and cloves in 2 tablespoons of ghee. Add sliced onions and fry till golden brown. Add rice and continue frying for another 6 minutes. Add 4 cups of boiling water and salt and fully cook.
2. Shallow fry the prawn without allowing them to become crisp. Now spread the prawns with masala on top of rice. Keep aside for 10 minutes. Mix well and serve with onion curd salad.

Egg Biriyani

Ingredients

• 1/2 1/2 Kilogram Basmati rice
• 4 4 Cups Water
• 6 Eggs
• 1 Onion (thin sliced)
• 1 1 Teaspoon Ginger paste
• 1 1 Teaspoon Garlic paste
• 2 Green chilli (thin sliced)
• 3 Cloves
• 7 Black pepper
• 4 Bay leaves (Karuva Ela)
• 2 Green cardamom
• 1 1 Teaspoon Red chilli powder
• 1 1 Teaspoon Coriander powder
• 1 1 Teaspoon Garam Masala Powder
• 4 Cinnamon sticks (thin)
• 1 1 Teaspoon Cumin seeds
• 5 5 Tablespoons Vegetable oil
• Chopped coriander leaves
• Salt to taste

Instructions

1. Hard boil 3 eggs, peel it, cut each of them into two halves and keep aside. Beat the remaining 3 eggs in bowl and add a pinch of salt. Heat 2 tbsp of oil in a pan and pour egg mix into it. Stir well till it becomes golden brown and keep it aside. Clean the basmati rice, soak in water – drain and keep aside.
2. Heat 3 tbsp oil in a pan, add cumin seeds, cardamom, cinnamon sticks, cloves, black pepper & bay leaves. Fry for a minute in low flame.
3. Add the onion slices, chopped green chilly, ginger garlic paste and fry till the onion turns light brown. Now add the red chilli powder, coriander powder, garam masala and salt to taste. Mix well, sauté till it gives out a nice aroma.
4. Add the rice, pour 4 cups of water, cover the pan and cook for 20 mins in low flame. Stir in between to turn the rice upside down, add the fried egg pieces. Garnish the egg biriyani with boiled egg slices & coriander leaves.

Egg Curry

Ingredients

• 4 Egg
• 4 Onion (medium sized)
• 1 1 Teaspoon Garam masala
• 3 Green chilli
• 1 1 Piece Ginger
• 1 1 Tablespoon Chilli powder
• 1 1 Tablespoon Coriander powder
• 1/2 1/2 Teaspoon Turmeric powder
• 1/2 Coconut
• 2 Tomato
• 3 pods Garlic
• 2 Cloves (Grampoo)
• 1 Cardamom
• 6 Pepper corns
• 1/2 1/2 Cup Oil
• 1/2 1/2 Teaspoon Mustard
• 1 sprig Curry leaves
• Salt to taste

Instructions

1. Boil the egg in water with some salt.
2. Grind the coconut and extract the first milk (concentrate) and the second milk (diluted). Warm coriander powder, chilli powder, turmeric, grampoo, cardomom, garam masala, pepper and then grind it into a paste.
3. Cut Onion, ginger, green chilli tomato into small pieces.
4. Heat oil in a pan, splutter mustard and then add onion, ginger, green chilli . Fry till onion turns light brown.
5. Now add tomato and fry again. Add the ground paste and add the second milk. Keep it covered and cook till the gravey thickens.
6. Now add the boiled eggs and cook for 2 minutes. Remove from fire and then add the first milk of coconut and mix well.

Home Made Ice Cream

Ingredients

• 250 250 Millilitres Heavy Cream
• 1 1 Cup Sugar
• 4 Eggs

Instructions

1. Whip the cream until it becomes almost stiff. Add the sugar a bit at a time while continually whipping, till really stiff. Add the egg yolks one at a time.
2. At this time add flavouring (Vanilla Essence or any other). Whip the egg whites until stiff, then fold in to the mixture. Pour into a freezer container , put it in the freezer and forget about it until about 6 hours. About half way through re-whip it to add more air and give it more volume and soft.

Fruit Salad

Ingredients

• 1 1 Cup Pinapple
• ½ ½ Cups Orange skin removed
• ½ ½ Cups Banana cut round
• ½ ½ Cups Mango (if available) cut in to small pieces
• ¼ ¼ Cups Grapes
• ¼ ¼ Cups Condensed milk
• 1 1 Tablespoon Lemon juice
• 1 1 Tablespoon Sugar
• ½ ½ Cups Water
• 2 grampoo
• 3 3 Pieces Cinnamon (karuvapatta) small

Instructions

1. Boil water, grampoo, cinnamon. Add pineapple in to it and boil for 1 minute. When it cools down remove the grampoo and cinnamon pieces from it and then add the other fruits to it. Now mix condensed milk and lemon juice and freeze it. While serving, first pour the condensed mixture and then mix the fruit pieces in it and serve.

Yeast Cake Pudding

Ingredients

• 2 2 Cups Flour
• 1 Yeast Packet
• 1/2 1/2 Cup Warm Milk
• 1 1 Ounce Castor Sugar
• 4 Eggs (beaten)
• 4 4 Ounces Butter
• 3/4 3/4 Cups Fruit Syrup
• 3 3 Tablespoons Rum
• 3 3 Tablespoons Jam
• ½ ½ Tablespoons Salt

Instructions

1. Dissolve yeast with warm milk. Add this to 2 oz flour and beat well to form a smooth batter. Allow it to stand frothy (25 minutes). Place remaining flour, sugar, eggs (beaten) and butter in another bowl. Add the yeast mixture and beat well for 3-4 minutes.
2. Grease in 8” diameter ring mould. Half fill it with dough. Cover it with greased polythene sheet and allow the dough to rise until the mould is 2/4 full. Bake at 400 degree F for 20 minutes. Remove the savarin from the mould. Place it in a serving plate.
3. Heat the fruit syrup with rum. Pour it over the savarin, soaking the cake thoroughly. Cool . Heat jam with 2 tablespoon of water, stirring until blended. Glaze the savarin with this. Fill the ring with fruits of your choice.

Mashed Tapioca

Ingredients

• 1 1 Kilogram Tapioca
• 1 1 Cup Coconut Scrapings
• A Pinch Turmeric
• 1 Flake Garlic
• 1 Onion (Small)
• A Pinch Jeera
• 1 Sprig Curry Leaves
• Salt to taste

Instructions

1. Cut the tapioca into small pieces after removing its skin.
2. Wash thoroughly and put it in a pan, with water just covering them. Add salt to it. Boil it till it is cooked (Becomes soft when cooked).
3. Drain off the water from tapioca. Crush the coconut scrapings and other ingredients to form the masala. Add the masala to the tapioca, cover it and cook on low fire for 3 minutes. Mix all the ingredients again and serve hot with fish or meat curry.