VEGETARIAN MUTTON VARUVAL

 

 

VEGETARIAN MUTTON VARUVAL

 

500 gm vegetarian mutton,sliced into 2

 

400 gm potatoes , cut into cubes,and fried until cooked.

 

160 gm tomato,chopped

 

2 tbsp. ginger & garlic paste

 

4 tbsp meat curry powder

 

2 tsp garam masala

 

2 tbsp vegetarian oyster sauce

 

A few coriander leaves,chopped

 

2 cup water

 

Salt if needed

 

For tempering:

 

1 big onion,sliced finely

 

5-6 dry chili,broken into 2

 

4 star anise

 

2 stick cinnamon

 

3-4 stalk curry leaves

 

8 tbsp oil 

 

1. Heat the oil and add in the tempring ingredients and fry until the onions turn light brown. Add in the garlic ginger paste and fry until the raw smell disappear.

 

2. Add in the tomatoes and stir well add in the curry powder and oyster sauce. Stir well  with a little water until the oil rise. Add in the water and let it came to a boil and let it becames a bit thick. Check the salt if needed add.

 

3. Add in the  mutton,potatoes and coriander leaves and stir fry until dry. 

 

 

 

 

 

 

 

 

 

 

 

 



MUTTON BIRYANI

MUTTON BIRYANI


1 kg mutton,cut in to medium size pieces

800 gm basmathi rice, I use super long basmathi rice jasmine brand. soaked for 2 hours and drain.

7- cups water,depends on the  kind of rice use

1 cup evaporated milk

1 cup chopped coriander leaves

1 cup chopped pudina leaves

3 big ripe tomato,chopped

2 cube chicken cube, optional

1 tbsp biryani powder

1 tsp turmeric powder

25 cashewnuts,fried in ghee

50 gm raisins

Salt to taste

To grind into paste:

10 green chilies, or to taste becareful chilies must not be too hot.

4-5 cm ginger

10 garlic

For tempering:

7-8 tbsp ghee or oil

4 cardamons

4 cloves

2 stick cinnamon

2 big onion,finely sliced


1. Cook the mutton pieces with 1/2 of the grind paste,turmeric powder,salt with some water (don't add to much) just to cook the meat in a pressure cooker. Cook until meat is cook.

2. Heat a rice cooker pot and add in the ghee. When the ghee is hot add in the tempering ingredients and fry until the onion turn light brown. Add in the remaining grind paste,tomato,biryani powder and salt and fry well until the ghee rise.

3. Add in the rice and cooked mutton and combine well.  Add in the milk,water,chopped leaves,raisins and the cashewnuts mix well. Transfer the pot to the rice cooker and switch it to on. Cook until done.Serve biryani with any raita you like.



RAVA KESARI

RAVA KESARI

2 cup semolina,roasted

41/2 cups water

140 gm sugar,or to your taste

120 gm ghee

10 cardamom,remove skin and powdered

100 gm cashewnuts,fried in ghee

100 gm raisins

Yellow food colouring

Salt to taste


1. Bring water to boil in a pan. When water is boiling add in the sugar,salt,cardamon powder and food colouring stir well.

2. Slowly add in semolina little by little stirring constantly so that there will no lumps.

3. Add in the ghee,raisin and cashewnuts stir well until it became thick. Remove from the heat and
pour in a tray press it. Let it to cool before cutting into pieces.

 

DATE CAKE

DATE CAKE

500 gm dates,remove seeds and chopped

1 cup boiling water

1 tsp baking soda

250 gm superfine flour

2 tsp baking powder

1/4 tsp salt

250 gm butter

200 gm caster sugar

4 eggs

250 gm cashewnuts

1/2 tsp rose essence

1/2 tsp almond essence


1. Mix the date with baking soda and boiling water and keep for 4 hours.

2. Sift the flour,salt dan baking powder together 3 times.

3. Chopped 150 gm of the cashewnuts. And the rest for arranging on the cake

4. Grease side and line the bottom of a 20cm square cake tin.

5. Cream butter and sugar until light and creamy. Beat in one egg at a time beating each addition well.

6. Add flour and mix in a low speed. Fold in the cashewnuts and date mixer slowly to the batter.

7. Add in the rose and almond essence mix well. Pour into the prepared tin  and and arrange the remain cashewnuts on the top.  bake in a preheated oven 160c for 45 minutes or until cook. Then turn out onto a wire rack to cool completely.

 

COCONUT PEANUT CANDY

COCONUT PEANUT CANDY

2 cups grated white coconut,firmly packed

1/2 cup roasted peanuts,remove skin and pounded coarsely

400 gm condensed milk

1 cup sugar

2 tbsp milk powder

15 gm ghee

1 tsp vanilla essence

Lightly grease a 20cm square tin with ghee

1. In wok add in the coconut,sugar,condensed milk and the milk powder.

2. Cook stirring continuously over a low heat. When it became a little thick add in the peanuts. And continue stirring it until it becomes really thick add in the vanilla and ghee.

3. Make sure that you don't stop stirring. Stir until the mixture leaves sides of the wok,about 30 minutes. If you press the mixture it must not stick to the spoon. Transfer to the tray press lightly into place.

4. Let it cool before you cut into pieces and store in a airtight tin.

GHEE COOKIES

GHEE COOKIES

250 gm plain flour

200 gm semolina,roasted

1 cup castor sugar,or to taste

Enough Ghee

Some raisin or red or green cherries

Mix flour,sugar and semolina in a bowl and mix well. Add in enough ghee to make into a soft dough.
Form into small ball or any shape you like. Press in a raisin or cherries in the middle . Then bake until the bottom of the cookies are golden brown. Remove and cool.

KADALAI MAAVU MURUKU

KADALAI MAAVU MURUKU

300gm rice flour

60gm kadalai flour (channa flour)

1 tsp cumins

1 tsp salt

1 tsp ajowan seeds(oman)

15gm sesame seeds.pan-fried

30gm ghee

560ml thick coconut milk

1. Sift rice flour and channa flour into a pan. fry over a low heat 4-5 mins. Stir constantly to prevent flour from getting brown. Leave it to cool completely.

2. Put prepared flour in a bowl and add in the salt,cumin,ajowan seeds and sesame seeds. mix well.

3. Heat the coconut milk until it came to a boil. Mix in the ghee  and gradually pour in the hot coconut milk  to mix into a stiff dough. And let it cool down a bit.

4. Put enough dough into a muruku mould  and pipe out into spiral,starting from the centre onto square pieces of greaseproof paper.

5. Once all the dough is used up. heat enough oil in a wok until just hot but not smoking. Slide in the muruku dough and fry over medium heat until golden brown and crispy. Remove and drain muruku on several layers of papers. Cool and store in an airtight container.

 

 

 



SPICY CUMIN CASHWENUTS COOKIES

 

SPICY CUMIN CASHEWNUT COOKIES

 

(A)

150 gm plain flour

 

50 gm self raising flour

 

10 gm cumin seeds

 

1 tbsp chili powder

 

1/4 salt

 

80 gm castor sugar

 

1 tbsp milk powder

 

1 tbsp sesame seeds

 

1/2 chicken stock granules,optional

 

          ****

 

1 egg yolk

 

1 tbsp water

 

150 gm butter

 

Cashewnuts

 

 

1. Mix A in a bowl,mix well. Add in the egg yolk,water and butter little by little until you get smooth dough.

 

2. Heat oven to 180c.  Roll out dough half at a time to 3mm thickness. Stamp out with any kind of cookie cutter and place on greased tray. Brush light with beaten egg white and press a cashewnut on it.

 

3. Bake in a preheated oven for about 13-15 minutes or until golden brown. Leave cookies on the trays until for 2 minutes before transferring them to wire rack to cool.