Mutton biriyani

 Making mutton biryani involves a combination of tender mutton, aromatic spices, and flavorful basmati rice. Here's a step-by-step recipe for a classic mutton biryani:

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Ingredients

For the Mutton Marinade:

• 500g mutton (goat or lamb, cut into pieces)
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp garam masala powder
• 1 tbsp lemon juice
• Salt to taste

For the Rice:

• 2 cups basmati rice (soaked for 30 minutes)
• 4 cups water
• 2-3 green cardamoms
• 2-3 cloves
• 1 cinnamon stick
• 1 bay leaf
• 1 tsp salt

For Cooking Mutton:

• 3 tbsp oil or ghee
• 2 medium onions (thinly sliced)
• 2 medium tomatoes (chopped)
• 2 green chilies (slit)
• 1 tbsp biryani masala powder (optional)
• 1/2 cup fresh coriander leaves (chopped)
• 1/4 cup fresh mint leaves (chopped)

For Layering:

• A few strands of saffron (soaked in 3 tbsp warm milk)
• 2 tbsp fried onions (optional)
• 2 tbsp ghee or butter

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Steps to Prepare

1. Marinate the Mutton:

1. In a large bowl, mix the mutton with yogurt, ginger-garlic paste, turmeric powder, chili powder, coriander powder, garam masala, lemon juice, and salt.
2. Cover and let it marinate for at least 1-2 hours (overnight for best results).

2. Cook the Rice:

1. Boil 4 cups of water with cardamom, cloves, cinnamon, bay leaf, and salt.
2. Add soaked basmati rice and cook until it's 70-80% done (grains should still have a bite). Drain and set aside.

3. Cook the Mutton:

1. Heat oil or ghee in a deep pan. Add sliced onions and fry until golden brown.
2. Add tomatoes and green chilies. Cook until the tomatoes turn mushy.
3. Add the marinated mutton and cook on medium heat for 10-15 minutes.
4. Cover and cook on low heat until the mutton is tender (add a little water if needed).
5. Mix in biryani masala, coriander leaves, and mint leaves.

4. Layering the Biryani:

1. In a heavy-bottomed pan, start layering. Begin with a layer of cooked mutton, then add a layer of partially cooked rice. Repeat until both are used up.
2. Drizzle saffron milk, fried onions, and ghee on the top layer.

5. Dum Cooking (Final Step):

1. Cover the pan with a tight-fitting lid. Seal the edges with dough or foil to trap the steam.
2. Cook on low heat for 20-30 minutes. Alternatively, place the pan over a hot tava/griddle to prevent burning.

6. Serve:

Gently mix before serving. Serve hot with raita, boiled eggs, or salad.

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Enjoy your aromatic and delicious mutton biryani! Let me know if you'd like variations or additional tips! 

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Appam and kadala (chick peas )curry

 Appam and Kadala Curry are classic South Indian dishes, often served together for breakfast or as a wholesome meal. Here's how you can make them:

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For Appam (Fermented Rice Pancakes):

Ingredients:

• Raw rice (idli rice): 2 cups
• Grated coconut: 1 cup
• Cooked rice: 1/2 cup
• Yeast: 1/2 tsp
• Sugar: 2 tsp
• Salt: as needed
• Water: as required

Steps:

1. Soak rice: Soak the raw rice in water for 4-5 hours.
2. Grind batter: Grind the soaked rice, grated coconut, and cooked rice into a smooth batter, adding water as needed.
3. Activate yeast: Dissolve yeast and sugar in 2 tbsp of warm water and let it froth (around 10 minutes).
4. Mix and ferment: Add the yeast mixture to the batter, mix well, and let it ferment for 8-10 hours or overnight in a warm place.
5. Add salt: After fermentation, add salt and mix gently.
6. Cook Appam: Heat an appam pan or non-stick pan. Pour a ladle of batter in the center, swirl the pan to spread the batter thin on the edges, and leave the center thick. Cover and cook for 2-3 minutes until the edges are crispy and the center is fluffy.

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For Kadala Curry (Black Chickpea Curry):

Ingredients:

• Black chickpeas (kadala): 1 cup
• Grated coconut: 1/2 cup
• Onion: 2, finely chopped
• Tomato: 1, chopped
• Ginger-garlic paste: 1 tsp
• Green chilies: 2, slit
• Curry leaves: a handful
• Mustard seeds: 1 tsp
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Coriander powder: 2 tsp
• Garam masala: 1 tsp
• Coconut oil: 2 tbsp
• Salt: as needed

Steps:

1. Soak chickpeas: Wash and soak the black chickpeas in water overnight or for 8 hours.
2. Cook chickpeas: Pressure cook the soaked chickpeas with water and a pinch of salt for 4-5 whistles until soft.
3. Prepare coconut paste: Roast grated coconut until golden brown and grind into a smooth paste with a little water.
4. Cook the masala: Heat coconut oil in a pan, splutter mustard seeds, and add curry leaves. Sauté onions, green chilies, and ginger-garlic paste until golden. Add tomatoes and cook until soft.
5. Add spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Cook for a minute.
6. Combine: Add the cooked chickpeas along with the water used for cooking. Add the coconut paste and mix well. Simmer for 5-7 minutes to thicken the gravy. Adjust salt.

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Serve:

Serve the hot appams with the spicy and flavorful kadala curry for a delicious, traditional meal. Enjoy!

Let me know if you'd like variations or tips!