How to make mutton manthy recipe?

 Here’s a tasty Mutton Manthy (or Mandi-style Mutton Manthy) recipe — a flavorful Arabian-inspired dish made with spiced rice and tender mutton. 🌿🍖

🧂 Ingredients

For Mutton Boiling:

• Mutton (with bone) – ½ kg

• Water – 4 cups

• Onion – 1 (sliced)

• Garlic – 6–8 cloves

• Green chilies – 2 (slit)

• Whole spices – 2 cardamoms, 2 cloves, 1-inch cinnamon, 1 bay leaf

• Salt – as needed

For Rice:

• Basmati rice – 2 cups (soaked 30 mins)

• Mutton stock (from boiling) – about 4 cups

• Ghee – 3 tbsp

• Onion – 1 (sliced)

• Tomato – 1 (chopped)

• Ginger garlic paste – 1 tbsp

• Green chili – 1 (slit)

• Garam masala – 1 tsp

• Turmeric powder – ¼ tsp

• Coriander powder – 1 tsp

• Pepper powder – ½ tsp

• Lemon juice – 1 tbsp

• Salt – as required

For Garnish:

• Fried onions

• Fried cashews and raisins

• Chopped coriander leaves

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🍳 Preparation Steps

1. Cook the Mutton

1. In a pressure cooker, add mutton, onion, garlic, green chilies, whole spices, salt, and water.

2. Pressure cook for 4–5 whistles (or until tender).

3. Strain and reserve the mutton stock separately for cooking rice.

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2. Prepare the Rice

1. Heat ghee in a large pot.

2. Add sliced onion, sauté until golden.

3. Add ginger garlic paste and green chili – fry until aromatic.

4. Add chopped tomato and cook until soft.

5. Add turmeric, coriander, garam masala, and pepper powder. Mix well.

6. Add cooked mutton pieces, mix gently for 2–3 minutes to coat with masala.

7. Add soaked rice and pour in the mutton stock (ratio 1:2 – for 1 cup rice, 2 cups stock).

8. Add lemon juice and adjust salt.

9. Cook covered on low flame until rice is fluffy and all liquid is absorbed.

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3. Final Touch

• Fluff the rice gently with a fork.

• Garnish with fried onions, cashews, raisins, and coriander leaves.

• You can place hot charcoal in a small bowl with a few drops of ghee and close the lid for 5 mins to add smoky flavor (optional).

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🍽️ Serving Suggestion

Serve hot with:

• Tomato chutney (Arabian style)

• Raita or salad

• Pickle and lemon wedges

Would you like me to include the Arabian-style tomato chutney (Mandi sauce) recipe too?

How to make Jilebi recipe?

 Here’s a simple and traditional Jalebi (Jilebi) recipe — crispy, juicy, and delicious! 😋

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🧂 Ingredients

For the Jalebi Batter:

• Maida (all-purpose flour) – 1 cup

• Corn flour – 2 tbsp

• Curd (yogurt) – ½ cup

• Water – as needed (about ½ cup or less)

• Baking soda – a pinch (optional, helps fermentation)

• A few drops of orange/yellow food color (optional)

For the Sugar Syrup:

• Sugar – 1 cup

• Water – ½ cup

• Lemon juice – ½ tsp (prevents crystallization)

• Cardamom powder – ¼ tsp (optional)

• Rose water or saffron strands – few drops/pinches (optional)

For Frying:

• Ghee or oil – for deep frying

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🍯 Step-by-Step Preparation

1. Make the Batter

1. In a bowl, mix maida, corn flour, and curd.

2. Add water little by little to make a smooth, thick batter (like dosa batter).

3. Add food color if using.

4. Cover and ferment for 8–10 hours or overnight in a warm place.

   • (If in a hurry, rest for at least 2 hours.)

2. Prepare Sugar Syrup

1. In a pan, mix sugar and water.

2. Boil until it forms a 1-string consistency (when you press syrup between two fingers, it forms a thin string).

3. Add lemon juice, cardamom powder, and rose water or saffron.

4. Keep it warm, not hot.

3. Fry the Jalebis

1. Pour the batter into a squeezy bottle, piping bag, or cloth with a small hole.

2. Heat ghee or oil in a flat pan on medium heat.

3. Squeeze the batter in a spiral shape directly into the oil.

4. Fry on medium-low flame until crisp and golden on both sides.

5. Remove and immediately dip in warm sugar syrup for about 30 seconds.

6. Take out and place on a plate.

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🍽️ Serving

Serve warm with milk or curd — or enjoy plain!
Perfect for festive occasions like Diwali or Eid. 🎉

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Would you like the instant version (no fermentation, ready in 30 minutes)?

Pattathy Manthal fry

 Pattathy Manthal fish fry is a Kerala-style spicy fish fry usually made with Manthal (silver belly fish / pony fish), also called Pattathi Meen in some coastal areas. It’s small in size, has soft flesh, and is very tasty when fried with the right masala. Here’s how you can prepare it:

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🐟 Ingredients

• Manthal fish (pattathi meen) – 500 g (cleaned, scaled, washed with salt & lemon)

• Turmeric powder – ½ tsp

• Red chilli powder – 2 tsp

• Kashmiri chilli powder – 1 tsp (for color, optional)

• Black pepper powder – ½ tsp

• Ginger-garlic paste – 1 tsp

• Green chilli – 1 (crushed, optional for extra spice)

• Lemon juice / Vinegar – 1 tsp

• Salt – as required

• Coconut oil – for shallow fry

• Curry leaves – few sprigs

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🔪 Preparation

1. Clean the fish well – Remove scales, wash thoroughly with turmeric, salt & lemon juice to remove raw smell. Drain water fully.

2. Prepare masala paste – Mix chilli powder, turmeric, pepper, ginger-garlic paste, lemon juice, and salt with a little water to make a thick paste.

3. Marinate – Coat the fish evenly with this paste (inside and outside). Keep aside for 30 minutes to 1 hour.

4. Fry the fish –

   • Heat coconut oil in a pan.

   • Add curry leaves for flavor.

   • Place the fish carefully and shallow fry on medium heat until golden brown and crispy on both sides.

   • Drain on paper towels.

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🍋 Serving

• Serve hot with Rice, sambar, Rasam, or kanji (rice gruel).

• You can also sprinkle a little lemon juice on top before serving for freshness.

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👉 Do you want me to also give you the authentic toddy shop (shaap) style version of manthal fish fry? That one uses slightly different spices and is extra crispy.

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!

PUTTU AND CHICKEN CURRY

 Here is a simple recipe for Puttu (a traditional steamed rice cake) and Chicken Curry (a flavorful and aromatic chicken curry), both popular in South Indian cuisine:

Puttu Recipe

Ingredients:

• 2 cups rice flour (preferably puttu flour)
• 1 cup warm water
• ½ tsp salt (optional)
• 1 cup grated coconut (fresh or desiccated)
• 1 tbsp ghee or butter (optional)
• Puttu maker (steamer)

Method:

1. Prepare the Rice Flour:

   • In a large bowl, add the rice flour and salt (if using).
   • Gradually add warm water, a little at a time, and mix well. The mixture should resemble breadcrumbs and should be moist enough to hold shape when pressed. Do not make it too wet.
   • Once the flour is evenly moistened, let it rest for 10 minutes.

2. Prepare the Puttu Maker:

   • Grease the inside of the puttu maker (or a cylindrical steamer) with a little ghee or butter, if desired.
   • Add a layer of grated coconut at the bottom of the steamer.

3. Assemble the Puttu:

   • Now, add a layer of the moistened rice flour mixture into the puttu maker.
   • Follow it with a layer of grated coconut.
   • Repeat the process, layering rice flour mixture and coconut, until the puttu maker is full.

4. Steam the Puttu:

   • Once assembled, place the puttu maker in a steamer or pressure cooker (without the weight) and steam for about 10-15 minutes, until the puttu is cooked.

5. Serve:

   • Once done, remove the puttu from the steamer. You can gently push it out by pressing the bottom of the steamer.
   • Serve the hot puttu with coconut milk or any curry of your choice, such as chicken curry.

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Chicken Curry Recipe

Ingredients:

• 500g chicken, cut into pieces
• 2 tbsp oil
• 1 large onion, thinly sliced
• 1 tomato, chopped
• 2-3 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1-2 bay leaves
• 1 cinnamon stick
• 2-3 cardamom pods
• 1 cup coconut milk (or 1/2 cup thick coconut paste + water)
• 1 cup water (adjust based on desired curry consistency)
• Salt to taste
• Fresh coriander leaves for garnish

Method:

1. Sauté the Spices:

   • Heat oil in a large pan or pot.
   • Add the bay leaves, cinnamon stick, and cardamom pods. Sauté for a few seconds until fragrant.

2. Cook the Onions:

   • Add the sliced onions and sauté until golden brown.
   • Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

3. Cook the Tomatoes:

   • Add chopped tomatoes and cook until they soften and turn into a paste.
   • Add the green chilies, turmeric powder, red chili powder, coriander powder, and salt. Stir well to combine.

4. Cook the Chicken:

   • Add the chicken pieces to the pot and sauté for about 5-6 minutes until the chicken is browned slightly.
   • Add water to the chicken, cover, and let it cook on medium heat for 20-25 minutes until the chicken is tender and fully cooked.

5. Add Coconut Milk:

   • Once the chicken is cooked, add coconut milk to the curry. Stir well and simmer for 5 minutes to blend the flavors.
   • Add garam masala and adjust salt and spice levels according to your taste.

6. Garnish and Serve:

• Garnish with fresh coriander leaves.
• Serve hot with steamed Puttu.
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Serving Suggestions:

• Serve the hot, steaming Puttu alongside the rich and flavorful Chicken Curry for a traditional and comforting meal.
• You can also serve it with coconut milk, chutneys, or pickles to enhance the flavor.

Enjoy your meal!

Mambazha-pulissery-recipe

Mambazha Pulissery is a popular traditional dish from Kerala, India. It's a flavorful curry that showcases the sweetness of ripe mangoes, particularly the Mambazha variety, which is known for its unique taste. The dish typically combines the mangoes with a coconut-yogurt mixture, giving it a creamy and tangy flavor profile.

  Here’s a simple Mambazha  recipe for you:

 Ingredients

- **Ripe mangoes**: 2 medium (preferably Mambazha or any sweet variety)

- **Yogurt**: 1 cup (thick, preferably sour)

- **Coconut**: ½ cup (grated)

- **Green chilies**: 2-3 (adjust to taste)

- **Turmeric powder**: ½ tsp

- **Salt**: to taste

- **Curry leaves**: a few

- **Mustard seeds**: ½ tsp

- **Fenugreek seeds**: ¼ tsp

- **Coconut oil**: 1 tbsp

 Instructions

1. **Prepare the Mangoes**: Peel and cut the mangoes into small pieces. If they are very ripe, you can mash them slightly.

2. **Cook the Mangoes**: In a pot, add the mango pieces, turmeric powder, and a little water. Cook until the mangoes are soft. Add salt to taste.

3. **Make the Coconut Paste**: In a blender, combine grated coconut, green chilies, and a little water. Blend until smooth.

4. **Combine**: Once the mangoes are cooked, reduce the heat and add the coconut paste. Stir well and cook for another 2-3 minutes. 

5. **Add Yogurt**: Remove from heat and let it cool slightly. Then, mix in the yogurt until well combined.

6. **Prepare the Tempering**: In a small pan, heat coconut oil. Add mustard seeds and let them splutter. Add fenugreek seeds and curry leaves, and sauté for a few seconds.

7. **Finish the Dish**: Pour the tempering over the Pulissery and mix gently.

8. **Serve**: Serve with steamed rice or enjoy as a side dish.

 Tips

- Adjust the number of green chilies based on your spice preference.

- Using slightly sour yogurt enhances the flavor of the dish.

Enjoy your Mambazha Pulissery!