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.

Prawns Biriyani

For the rice

Ingredients

• Ghee    -     4 tbsp 
• Oil     -     1 tbsp
• Onion     -     2, finely sliced 
• Cashew     -     1 Tbsp 
• Raisin     -     1 Tbsp
• Basmati rice     -     3 cup 
• Boiling water     -     4 1/2 cup
• Salt     -     to taste 

 Method

Wash and clean the basmati rice. Keep it aside. Heat ghee and oil in a deep pan. When it becomes a little hot, add the sliced onion and fry on low flame till golden brown. Move it from the oil to a kitchen towel. Add the cashew to the same oil and fry till golden. Then add raisins, stir and remove it and keep aside. To the same oil add rice and fry this lightly for about 5 minutes in low flame. Add enough salt to this and add the boiling water and mix well. Cook covered on low flame stirring occasionally.  Remove it from the flame when the rice is fully done.

For the prawn masala

Ingredients

• Big prawns (cleaned)   -   500 gram 
• Red chilly powder   -  2 tsp 
• Turmeric powder  - 1/4 tsp 
• Salt   -   to taste 
• Oil   -   2  -  3 tbsp ( for frying ) 

Method 

Take the cleaned prawns in a bowl and drain excess water. Marinate it with the above ingredients. Heat oil in a pan and fry the prawns just till cooked. Keep it aside.

Ingredients 

• Onion  -  5 big ( sliced )
• Ginger  -  2 pieces 
• Garlic  -  10 - 12 big cloves
• Green chilly  -  8 ( according to taste )
• Yogurt  (curd ) -  1/4 cup 
• Tomato   -   2 big
• Red chilly powder   -   1 tsp 
• Turmeric powder   -   1/4 tsp  
• Garam masala powder     -   1/2  +  1 tsp for layering 
• Lemon juice   -   1 tbsp 
• Coriander leaves   -   3 tbsp +  2 tbsp for layering 
• Salt   -   to taste 
• Ghee   -   3 tbsp

Method

Heat oil in a deep pan, add sliced onion and saute till soft. Add little salt and combine well. In the mean time, grind together ginger, garlic and green chilly with yogurt. Add this to the onion and saute till the raw smell disappears. Add the chopped tomato to this and cook till soft. To this add some red chilly powder, turmeric powder and saute till the raw smell disappear. Add the fried prawns and the remaining oil, in which the prawns are fried and mix evenly. Now add garam masala powder, lemon juice and coriander leaves and mix well. Cook for another  4  -  5 minutes and remove from the flame.

Layering

Method

Sprinkle a little fried onion and garam masala over the prawns  masala. Now mix the fried onins, cashew, raisins and garam masala 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 keep it covered on low flame for Dum for about 10 - 15 mins and remove from flame. Now slowly seperate the rice from the masala to another vessel and mix well.  Serve hot.

Orange Cake

Ingredients

• Egg   -   3
• Sugar   -   3/4 cup
• All purpose flour   -   1 cup
• Baking powder   -   1 tspn
• Salt   -   a pinch
• Orange zest   -   1 tspn
• Orange juice   -   1/2 cup
• Butter    -   50 gm (melted)

Method

Mix all dry ingredients and sieve and keep it aside. Beat eggs with sugar till fluffy.  Add orange juice. Then gently fold dry ingredients little by little. Add melted butter and orange zest and combine. Bake it in 180 degree for 30 minutes. You can also use a cooker for making the cake.

Bread Pizza Disc

Ingredients

• Bread slices
• Butter   -   3 tbsp ( at room temperature )
• Garlic  -   1 1/2 tsp(chopped very finely )
• Oregano  -   2 - 3 pinch
• Onion   -   half ( diced )
• Capsicum   -   3 tbsp ( diced )
• Tomato   -   1
• Coriander leaves   -   2 tbsp
• Fried chicken   -   ( boneless ) 1/4 cup ( diced )
• Tomato ketchup   -   4 tbsp 
• Shredded mozzarella cheese   -   1/2 cup
• Salt  -   to taste

Method

Take a circle cookie cutter ( to get maximum big circle from the bread ) and cut the bread slices to circles. Keep six bread circles aside.
Take slightly smaller cookie cutter than the bigger, cut the center of the remaining 6 circles ( we don't need the inner portion of bread)
In a bowl, combine together butter, finely chopped garlic and oregano and keep it ready.
Heat a pan, add butter, onion, capsicum, tomato, coriander leaves all together and saute for 5 minutes. Add ketchup and salt to taste. Finally add the fried chicken and mix well. Switch off the flame. Filling is ready.
Spread little garlic butter at one side of the bread circles, which has no center and toast it, with the buttered side down, in a hot pan till golden and crisp. Remove it from the pan.
Take the other 6 bread circles and spread little garlic butter at one side of each bread circle ( reserve little to grease the pan ) top it with 1 tsp tomato ketchup and little mozzarella cheese. Place the toasted bread circles with the toasted part on top over this and fill the center portion with the chicken mixture. Top it with mozzarella cheese and sprinkle little oregano all over. Heat a non stick pan over very low flame and spread it with remaining butter. Place the prepared bread discs in the pan carefully and cover with a lid. Let it get cooked for about 5-6 minutes or till the cheese melts completely. Take care not to burn. Serve hot.

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.
  

Tomato Ketchup

Ingredients

Tomato  -   2.5 kg
Garlic cloves   -  8 - 10
Ginger  -  3 inch piece
Onion   -  1 medium
Cinnamon stick   -   1 big piece
Cloves   -  4
Sugar  -   200 gm
Red chilly powder   -  3 tsp
Mustard powder    -  1/2 tsp
Vinegar  -  1 cup
Salt   -  to taste

Method

Wash and cut tomatoes in cubes. In a pan add tomatoes, ginger, garlic, onion, cinnamon and cloves.  Mix well. Cover and cook for 30 minutes in low flame. Stir in between. Remove cinnamon sticks and blend until fine puree. Strain well. Now add sugar, red chilly powder, mustard powder, vinegar and salt. Mix well and bring to boil. Cook for 45 minutes until thickens in medium to low flame. Make sure that the water is fully drained and the puree becomes thick. Store in a dry and clean jar for upto 2 - 3 weeks in refrigerator.