Thalassery Dam Mutton Biriyani

For the mutton masala

Ingredients

• Mutton    -  1 kg
• Onion sliced      -   7
• Tomato   -  4
• Green chilly    -    10 - 12 ( or according to your taste )
• Ginger garlic paste     -    3 tbs
• Red chilly powder  -  1/2 tsp
• Coriander powder    -  1/4 tsp
• Turmeric powder  -   1/4  tsp
• Garam masala  - 3 tsp
• Lemon -  3  tbs
• Coriander leaves  -    1/2 cup
• Ghee -  2  tbs
• Oil   -  3  tbs

Method

First of all in a large pan, fry the sliced onion in ghee until golden brown. Drain and sprinkle 1 tsp garam masala and keep aside. Also fry and take cashew and raisins in this ghee. Fry washed and drained rice in this ghee for 5 minutes. Stir occasionally without breaking the rice. Add salt and pour pre-boiled water (11/4 cup of water for 1 cup of rice) and cook until the rice is 3/4 done. In another pan, saute sliced onion in oil till soft. Also saute ginger garlic paste, chilly and tomatoes. Saute till the tomatoes are well cooked. Now add chilly powder, turmeric powder, coriander powderand salt to it and saute till the raw smell disappears. Add garam masala and the mutton to it. Cook on low flame until till the mutton is well done. Lower the flame and add lemon juice and chopped coriander leaves and remove from the flame.

For the rice

Ingredients

• Ghee Rice  ( Kaima rice )  -  4 cup
• Water   -   6 cup
• Salt taste
• Ghee   -   3  tbs
• Oil   -  3  tbs

Method

Boil water and keep it aside. Heat ghee and oil together in a deep pan and fry the rice for about 5 mins stirring continuously. Add enough salt to it. Add the boiled water to it and cook the rice covered till done.

Layering the rice and masala

Ingredients 

• Fried onion  
• Fried cashew ans fried raisins
• Garam masala  - just enough to sprinkle on each layer

Method

Sprinkle a little fried onion and garam masala over the mutton masala. Now mix rest of the above ingredients and keep aside for layering. Layer 1/4 the rice over the masala and spread a little fried onion mixture. Again layer the rice and repeat the process. Finally top it with fried onion, cashew, raisins and coriander leaves and heat it covered on low flame for Dum for about 10 - 15 mins and remove from flame.

Mutton liver pepper roast

Ingredients

Liver   -   1/2 kg
Pepper powder   -   1 tbsp + 2 tbsp
Turmeric powder   -   1/4 tsp + 1/4 tsp
Garam masala powder   -   1/2 tsp
Onion   -   3 thinly sliced
Tomato   -   1 thinly sliced
Ginger garlic paste   -   1 tbsp
Green chilly   -   2
Oil   -   2 tbsp
Salt   -   to taste

Method

Cook the liver with 1 tbsp pepper powder, turmeric powder and salt. Do not add water. Heat oil in a pan and saute onion till golden brown. Then add ginger, garlic paste and tomato. Saute well. Add turmeric powder, pepper powder, garam masala powder and salt. Saute till the raw smell disappears. Now add cooked liver with stock. Add coriander leaves and curry leaves and cook in a low flame for 5 minutes. Now the mutton liver pepper roast is ready.

MUTTON STEW

Ingredients

Mutton   -   1/2 kg
Onion   -   4
Green chilly   -   8
Ginger garlic paste   -   1 tbsp
Tomato   -   1 (Small)
Coriander powder   -   1/4 tsp
Salt   -   to taste
Coconut milk   -  1 cup (first extract)
Coriander leaves   -   2 tbsp
Pepper powder   -   1/2 tsp
Garam masala powder   -   1/2 tsp

Method

In a cooker heat oil and saute onion. When it is translucent, add green chilly, ginger garlic paste, tomato and salt and saute till mashy. Add coriander powder and mutton and mix well. Pressure cook for 2 whistles. Keep in a low flame for another 10-15 minutes. When the mutton is completely done, pour the coconut milk and add garam masala powder, pepper powder, and coriander leaves. Switch off the flame when it starts boiling. Tasty mutton stew is ready.
  

Beef Masala Puttu

Ingredients

• Beef     -     1/2 kg ( boneless )
• Onion     -     8
• Green chilly     -     4
• Tomato     -     1 ( small )
• Ginger garlic     -     1 tbsp
• Curry leaves     -     3 sprig
• Red chilly powder     -     1 tbsp + 1/4 tsp
• Coriander powder     -     1/4 tsp
• Turmeric powder     -     1/4 tsp
• Pepper powder     -      1/2 tsp
• Garam masala powder     -     1/4 tsp
• Salt     -     to taste

Method

Cook the beef adding 1 tbsp red chilly powder,1/2 tsp turmeric powder,1/4 tsp coriander powder and salt. Mince the cooked beef and fry till dark brown. Keep aside the stock.

For masala

Heat oil in a pan, add onion and saute well. Add green chilly, ginger garlic, curry leaves, tomato and salt. Saute for 5 - 10 minutes in a low flame. Now add 1/4 tsp red chilly powder, turmeric powder, pepper powder, garam masala powder.Saute till the raw smell disappears. Add the beef stock and stir well. Then add minced beef and cook in a low flame for 5 minutes. Now the masala is ready.

To prepare puttu

Now to prepare puttu, place 1 tsp of grated coconut as the first layer in the mould. Next, add 1 tbsp of beef masala and loosely fill 1 handful of puttu mixture and repeat the procedure 2-3 times according to the size of the mould. Top with grated coconut and cover the puttu mould with the lid. Steam the puttu  till it is cooked. Keep it aside for 2-3 minutes and take it out from the mould.
   

Mutton Pepper Curry

Ingredients

• Mutton    -  1/2 kg
• Fennel seeds     - 1/2 tsp
• Shallots    - 8 nos.
• Onion    - 2
• Tomato   - 1
• Green chilly    -  2
• Curry leaves   -  2 sprigs
• Ginger garlic paste    -  1 tbsp
• Coriander powder    -  3 tsp
• Chilly powder    -  1/2 tsp
• Turmeric powder     -  1/4 tsp
• Pepper powder    -  2 tsp
• Garam masala powder    -  1/4 tsp
• Fenugreek     -  1/4 tsp
• Coriander leaves    -  3 tbsp
• Oil   -  2 tbsp + 1 tbsp

Method  

First of all heat the coconut oil. Fennel seeds are dropped  into it and then 8 shallots are sauted .Then add onion, tomato, green chilly, curry leaves, ginger garlic paste one by one and saute till they become soft. Add coriander powder, chilly powder, turmeric powder.Saute till the raw smell disappears. Add the mutton and hot water to this and mix well. Once the mutton is cooked, add pepper powder and garam masala. Fenugreek and curry leaves are finally sputtered in oil and poured in this. Garnish with coriander leaves.

Mandi

Ingredients

• Mutton     -  1 kg  (cut into big pieces)
• Onion     1   big
• Curd     -  1 cup
• Lemon juice     -  1 tbsp
• Ginger garlic paste     - 2 tbsp
• Yellow colour  - a pinch
• Sella basmati rice     -  1 kg
• Boiled water
• Olive oil     -  1 cup  (if you don't have you can also use other cooking oil but olive oil is the best as it enhances the taste of mandi and gift it its unique aroma).   

Mandi dry spices   

• Coriander seeds     -  1 tbsp
• Whole black pepper    -  1 tbsp
• Cumin seeds     - 1 tsp  
• Cinnamon stick  -1 big 
• Cloves -  5-6
• Cardamom     -  3 - 4
• Bay leaves     -  1

Method

Soak sella basmati rice in water. In a cooker, add 1/4 cup olive oil and drop in all the dry spices. Add onion, salt, curd and lemon juice. Stir in the mutton and cook until 3/4 done.(You can pour enough water about 1 cup to cook the mutton). If the cooker is big enough you can cook the rice in it, otherwise take a non stick pan. Boil enough water for cooking the rice (about 1 1/2 cup of water for 1 cup rice). Keep in count the amount of soup in the cooker. Drain the rice and add to the boiling water. Also mix in the mutton along with the soup. Check salt and sprinkle over yellow colour. Pour the other half oil and let the mandi cook on medium flame till all the liquid has evaporated. Fluff out the rice with a big fork or spatula. You can add more of olive oil, greater the taste. Finally fumigate and serve hot with sauce.

FUMIGATION 

Burn 3 pieces of coal and place on a small steel bowl and carefully keep inside the pan. Pour 1 tbs oil or ghee onto the smoking coal and quickly cover with a tight lid so that the smoke doesn't escape out.


Sauce

Ingredients

• Tomato   -   3
• Green Chilly   -  2 
• Garlic    -  2 cloves
• Shallot   -   1

Make a tomato sauce by blending tomatoes, garlic, green chilly and a small piece of shallot(optional).

Pepper beef curry

Ingredients

• Beef      -  1/2 kg
• Pepper  -  1 tbsp
• Cumin seeds -  1pinch
• Fennel seeds  -  1 pinch
• Red chilly     -  2
• Coriander seeds     -  3 tsp

Heat all above spices mildly and grind in a mixer

• Onion     -  2
• Tomato     -  2
• Green chilly     - 5
• Curry leaves     -  2 sprig
• Coriander leaves     - a handful
• Ginger     - a small piece
• Garlic       - 5 cloves
• Turmeric powder  -  1/4  tsp
• Garam masala powder     -  1 tsp
• Coconut oil     -  as required

Method

Heat oil in a cooker, drop cinnamon sticks, cloves, cardamom and splutter. Saute onion, tomato, green chilly, curry leaves, ginger garlic. Afterwards add turmeric powder, salt, garam masala, ground spices and saute well. Add the washed beef, half cup water and mix well. Let it cook and garnish with coriander leaves.

Lasagna

Ingredients

• Pasta (macaroni)     -  500 gm
• Keema (minced meat)     -  200 gm
• Onion chopped    -  3 large
• Ginger garlic paste    -  1 tbsp
• Curry powder    -  1 tbsp
• Black pepper powder     - 1 tsp
• Cumin powder     -  1/4 tsp
• Fennel powder     - 1/4 tsp
•  Tomato paste     -  3 tbsp
•  Oil     -  1/4 cup
• Salt to taste

White sauce

• All purpose flour     -  1/2 cup
•  Milk    - 1/2 litre
•  Butter     -  2 tbsp
•  Salt     -  1/2tsp

Method

1) Boil water in a large pan and cook pasta. Add salt and drain. 

2) In a fry pan heat oil and saute onion for 3 mins and mix in the keema, ginger garlic paste, salt and all the spices. Stir fry for 15 mins on medium to low flame until the keema is cooked. Mix in tomato paste and set aside.

3) In a saucepan melt butter and stir fry maida for just 2 mins. Do not burn it. Sprinkle over salt and pour milk. Keep stirring to avoid lumps. When it starts boiling switch off the flame and allow to cool. If there is lumps, blend in a mixer to get a smooth consistency.

4) Now, take a tray or any oven safe dish and layer the pasta first. Spoon in the Keema mixture over this. Finally pour over the white sauce and keep in preheated oven for 5 mins until the top is golden brown.Take care not to burn the topmost white portion. Cool, cut and dive in your hearty yummy Lasagna.

Stuffed shami kabab

Ingredients

• Beef (boneless) -   1/2 kg
• Chick peas split     -  a handful
• Cinnamon stick     -   1 medium
• Clove      -  3 - 4
• Red chilly      -  5

For the filling

• Onion      -  1 medium chopped
• Boiled egg     - 2 cut into small
• Green chilly (chopped)    -  3 
• Coriander leaves  - (1/4) cup chopped
• Salt to taste
• Bread crumbs     -  1 cup
• Oil for frying

Method

In a pressure cooker, cook beef with cinnamon, cloves, red chilly, chick peas and salt. Add just enough water to cook the beef. After cooking mash this using a grinder and keep aside. Chop onion, boiled egg, green chilly, coriander leaves and add enough salt to it. Take a small amount of mashed beef mixture and stuff the filling in the center and roll between your palms in the shape of cutlet. Dip each kabab in beaten egg, roll in bread crumbs and deep fry in hot oil. 

Kofta Malai

Ingredients

• Minced meat     -   1 kg
• Ginger garlic paste      -    2 tbsp
• Shallots ground     -    1 tbsp
• Green chilly paste     -  1 tbsp
• Onion sliced     -  1 cup
• Tomato sliced     -  1
• Coriander powder     - 1 tbsp
• Turmeric powder    - 1/2 tsp
• Red chilly powder     1 tbsp
• Black pepper powder     -  1 tbsp + 1/2 tsp
• Garam masala     -  1/2  tsp
• Salt to taste 
• Oil    -  1/2 cup
• Chopped coriander leaves   -   to garnish 

Method

Combine minced meat with salt, and pastes of ginger garlic, black pepper powder, shallots and green chilly. Make balls of chapati size out of this mixture. In a kadai, heat oil and fry the koftas till golden brown. In a pan, saute onion till translucent using the same oil used for frying the koftas . Add the tomatoes and stir fry for 2-3 minutes. Dash over this gravy the spices and carefully drop in the kofta balls and cook over low flame closing the lid. ( Take care not to break them ). Toss the balls gently in between. Cook for about 20 minutes. When done, switch off the flame and blend in a cup of fresh cream. Garnish with coriander leaves and quench your heart's desire with each kofta balls.   

Kabsa Rice

Ingredients

• Sella basmati rice    -  1kg
• Beef   -  1/2kg 
• Olive oil    -   3tsp
• Onion    -   1big
• Garlic   -  1(whole)
• Tomatoes  -    3big

Ground kabsa  spices  

• Coriander powder  -  1 tbs
• Red chillly powder  -   1/2tsp
• Turmeric powder   -    1/2 tsp 
• Black pepper powder  -    1tsp
• Garam masala powder  -     1tsp

   Kabsa whole spices     

• Cardamom   -  3
• Cloves   -   3
• Cinamom stick   - 1 big
• Coriander seeds   -   1 tsp
•  Whole blackpepper   -   1tsp
• Fennel seeds   -  1/2 tsp
• Bay leaf     -   1

Main kabsa ingredient               

• Olive oil   -  5 tbs
• Dried whole blacklemon   -   1  (this is usually available in the gulf region,but nowadays available elsewhere inside 'kabsa kit')

Method

Soak sella basmati rice in water for 1 hour. Meanwhile ,in a large pan or preferably pressure cooker, Pour 3tbs of olive oil and splutter the whole spices. Saute a roughly cut onion, add the beef to it. Put in the ground spices, salt, black lemon and mix well. Now blend the tomatoes and garlic in a cup of water using a juicer and pour in. Cook till 3/4 done. Add enough water to the gravy (about 1 1/4 cup of water to a cup of sella rice) and bring to boil. Add salt accordingly. Cook the rice till no more water is left in the pan. Switch off the flame and dash over the kabsa a generous amount of olive oil (about 5tbs) and toss over gently.

Tomato sauce

Ingredients

 Tomato   -  2
 Garlic     -  5
 Green chilly -   3
 Shallot  -    1

Method

Blend in all the ingredients to make a yummy sauce!

* You can also use other cooking oil but olive oil enhances the taste of kabsa and gives it a unique aroma....olive oil is the best because it lowers cholesterol and it also has many health benefits.

Liver Varattiyath

Ingredients

• Liver - 1/2 kg
• Onion - 2 (finely chopped)
• Green chilly - 4 (slitted)
• Ginger garlic paste - 1 tbs
• Turmeric powder - 1/4 tsp
• Red chilly powder - 1/2 tbs
• Coriander powder - 1.5 tbs
• Garam masala powder - 1/2 tsp
• Salt - 
• Ghee - 1 tbs
• Curry leaves - 2 string
• Coriander leaves - for garnishing

Method

Cut the liver into small pieces. In a pressure cooker, add all the ingredients except ghee, garam masala powder and curry leaves. Mix the rest well and add 1/4 cup of water and cook it until 2 whistle blows. After that keep it on a low flame for another 15 minutes. In a kadai, add ghee and curry leaves. Then pour the liver mixture into it and cook it on a medium flame till the water evaporates. Switch off the flame and add garam masala to it and mix well. Garnish it with coriander leaves.

Kakkarotti

For pidis

Ingredients

• Rice powder - 3 cup
• Raw rice powder - 1 cup
• Coconut - 1 (grated)
• Fennel seeds - 2 tbs

Method

Grind coconut and fennel seeds. Mix the rice powder and coconut mixture.Kneed well till we get a smooth dough. Apply oil in the palm. Make small balls out of this dough and press in the middle. Steam this for about 15 minutes. Keep a small amount of dough aside in the size of a lemon.

For gravy

Ingredients

• 1. Beef - 1/2 kg
•     Oil - 2 tbsp
• 2. Onion - 2 
•     Green chilly - 2
•     Ginger - 1 tbs (crushed)
• 3. Pepper powder - 2 tsp
•     Coriander powder - 2 tsp
•     Salt - to taste
• 4. Coconut milk - 1 coconut

Method

Saute the first ingredients. Add the second ingredients and saute well. Extract the thin milk from the coconut as a first extract or from the second extract and pour this into the onion mixture. Put the beef into this and cook till the beef is well cooked. Mix the rice dough in the thick coconut milk or in the first extract and pour this in the beef masala. Put the steamed pidis and stir continuously for about 5 minutes in a low flame when it is boiling. Garnish with coriander leaves. 

Mutton Roast

Ingredients

• Mutton - 500 gm
• Onion - 2+2 (sliced)
• Garlic - 2+1 tsp (crushed)
• Ginger - 2+1 tsp (crushed)
• Curd - 1/4 cup
• Vinegar - 1 tbsp
• Red chilly powder - 2 tbsp
• Coriander powder - 2 tbsp
• Turmeric powder - 1/4 tsp
• Pepper powder - 1/2 tsp
• Garam masala powder - 1 tsp
• Fennel powder - 1/2 tsp
• Mint leaves - a handful
• Coriander leaves - to garnish
• Oil - 
• Mustard seeds - 1/4 tsp
• Dry red chilly - 3 (cut into 3 pieces)

Method

Marinate the mutton with curd and salt for 30-45 minutes. Add 2 tsp ginger, 2 tsp garlic, pepper powder, garam masala powder, fennel powder, salt, vinegar, mint leaves and 2 sliced onions to it. Mix everything with your hand properly. Cook in a pressure cooker and when the whistle comes, minimize the flame. Then cook for 25-30 minutes on a low flame. Do not add water to it. We can see the water coming after cooking. Keep on high flame and evaporate all the water from the mutton. Heat a kadai and add oil to it and splutter the mustard seeds. Then add dry red chilly and curry leaves to it.Add 1 tsp garlic, 1 tsp ginger and saute till it's golden brown. Add 2 sliced onions and saute till light brown. Take 2 tbsp of fried onion out to garnish. Now add the mutton masala to it and saute till oil leaves out. Sprinkle coriander leaves and fried onions to it.