Oats Upma

Oats Upma Ingredients:

• Oats – 1 Cup (e.g., Quaker Oats)
• Finely Chopped Onion – 1
• Chopped Green Chillies – 1
• Oil – 1 and 1/2 tsp
• Mustard Seeds – 1/2 tsp
• Urad Dal or Split Black Bean (Gram) / White Lentils – 1/2 tsp
• Curry Leaves
• Turmeric Powder – 1/4 tsp
• Sugar – 1/4 tsp
• Lemon Juice – 1 tsp
• Coriander Leaves / Cilantro
• Salt
  How to Make Oats Upma :
  1. Heat Oil in pan, add Mustard Seeds, once the Mustard Seeds splutter, add Urad Dal (White Lentils) and fry until they turn golden brown.
  2. Now add Curry Leaves and chopped Green Chillies and fry for a minute. Then add chopped Onions and Turmeric Powder and fry until the Onions start to look a little transparent.
  3. Add Salt and Sugar to the the above mixture and fry for a minute.
  4. At this stage, add Oats to the pan and fry for 2-3 minutes or till you smell a nice aroma and Oats turn light brown in color.
  
  

  Oats Upma
  5. Now sprinkle about 1/2 to 3/4 cup of water to the above fried Oats mixture in the pan and mix well all the ingredients with a spatulla and fry till the Oats turn soft. Make sure to not add excess water to the Oats Upma as the whole mixture can become too soggy and Oats Upma may not taste as good as it should.
  6. Add Lemon Juice to the Oats Upma and mix well. Garnish with Coriander Leaves / Cilantro.
  Now Oats Upma is ready to serve. You can prepare Oats Upma for breakfast or this Oats dish can make a great evening snack too.

Lamb Biryani / Mutton Biryani

Ingredients:
Lamb/Mutton - 500 grams
Basmati Rice - 3 cups
Water - 5 cups
Cardamom/Elaichi - 4
Cinnamon/Dalchini - 2
Bay Leaf/Biryani Patta - 2
Onions - 1(Finely chopped)
Green Chillies - 3(Cut into two halves vertically)
Turmeric Powder - 1 tablespoon
Salt - As per taste
Red Chilli Powder - 3 tablespoons/ As per taste
Coriander Powder - 1 tablespoon
Garam Masala Powder - 1 tablespoon
Ginger-garlic Paste - 1 tablespoon
Lemon Juice - 1 tablespoon
Oil - 3 tablespoons

Preparation:
Take a bowl and add mutton to it. Add turmeric powder, coriander powder, garam masala powder, ginger-garlic paste, 1 tablespoon of oil, salt, red chilli powder and lemon juice.

Allow it to marinate for about 2 hours.
Take a cooker to heat and add oil to it.
Once it heats up add cardamom, cinnamon and bayleaf. Once they pop add onions and green chillies.

Once the onions turn light brown in colour, add the marinate mutton pieces and cook for 15 mins on medium flame by covering it with a lid.

Then add the basmati rice and mix so that all ingredients are combined properly.
Cook for 5 mins and add water to it.

Pressure cook it for 3 whistles.
Once done, remove it from heat and serve hot.

Serve the delicious mutton biryani with mirchi ka salan/raitha.

Hyderabadi Mutton Biriyani

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

Method:

* Wash mutton and take it in a vessel.

* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all,

then add this mixture to the meat.

* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.

* Take 2 litres of water in a vessel and put it on the stove.

* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.

* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.

* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.

* Then turn off the stove. Leave the stuff for 15 minutes.

* Hyderabadi mutton biryani is ready to serve..

SPICY MUTTON FRY

Ingredients:

1.  Mutton - 1 kg
2.  Onions - 2 (finely chopped)
3.  Tomato - 1 (finely chopped)
4.  Ginger garlic paste - 2 tsp
5.  Turmeric powder - ½ tsp
6.  Chilli powder - 1 tsp
7.  Coriander powder - 2 tsp
8.  Pepper powder - 2 tsp
9.  Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

 

 

 

 

 

 

Preparation:

Clean and wash the mutton pieces.

Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles.

Now take a kadai and heat with oil.

Add mustard seeds and curry leaves.

Then add chopped onions.

Fry till the onion colour changes to golden brown colour.

Then add chopped tomatoes and ginger garlic paste and pepper powder.

Fry for few mins.

Then add the pressure cooked mutton pieces.

Combine well.

Now close with a lid and cook till the mutton pieces would be in dry form.

In between stir well.

Finally garnish with coriander leaves.

Spicy mutton fry is ready.

Serve hot with biriyani, fried rice, white rice etc...

Egg Pirattal

Ingredients:

Egg - 4-5 nos

Red chilly powder - 1 tsp

Turmeric powder - 1/2 tsp

Mustard seeds - 1/4 tsp

Salt to taste

Curry leaves


Method:

1) Boil the egg in water till it is fully boiled. Peel, cut into two halves, keep aside.

2) Heat oil in pan, add mustard seeds, curry leaves, after spluttering, add the hard boiled eggs and fry for a minute.

3) Now add salt, red chilly powder, turmeric powder, simmer, mix well (without breaking it), close the lid.

4) Saute at regular intervals till the raw taste goes off. Serve hot.

Quick ‘n Easy Chicken Korma

Ingredients:

• 7-8 chicken legs cut in pieces (or you can use chicken breast if you prefer)
• 1 tbsp Crushed Ginger
• 2 tbsp Crushed Garlic
• 1/2 tsp Salt (adjust to taste)
• 1/4 to 1/2 tsp Black Pepper
• 4 tbsp Vegetable Oil
• 1 Large Onion (finely chopped)
• 6 Cardamom Pods
• 8 Whole Cloves
• 2 tsp Coriander-Cumin (dhania-jeera)
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 tsp Turmeric Powder
• 2 tbsp Shaan Korma Mix
• 4-5 tsp Tomato puree
• 250 ml Whipping Cream
• 75 gms Ground Almonds
• 300 ml Chicken Stock

How to Make it:

1. Marinate the chicken pieces with garlic, ginger, salt and pepper.
2. Fry the onion, cloves and cardamom pods in a frying pan until the onion begins to soften.
3. Add chicken marinade and stir-fry for about 5 minutes
4. While the chicken is frying, mix the spices together with a bit of water then add to chicken.
5. Stir well to allow all the spices to permeate their flavor into the chicken.
6. Cook on low-med heat for about 10 minutes
7. Add the ground almonds, tomato puree, stock and cream and cook on low-med until reduced to the consistency of the cream.
8. Serve hot with rice or naan!

Easy Chicken Korma Recipe

Ingredients

1 ½ lbs bone-in chicken joints, skinned and cleaned

2 tablespoons vegetable oil

10 black peppercorns

10 green cardamom pods

1 black cardamom pod

10 cloves

1 cinnamon stick

1 piece of mace

1 green chilli

Salt and freshly ground black pepper to taste

1 medium onion, peeled and chopped

7 fl.oz.water

3 oz coconut milk

3 tablespoon ground almonds

¾ teaspoon garam masala

½ teaspoon sugar

7 oz. yoghurt

1 tablespoon crushed garlic

1 tablespoon crushed root ginger

2 tablespoons ground cilantro

Chopped cilantro to garnish

Directions

Combine the yoghurt, garlic, ginger and ground cilantro in a bowl. Add the chicken, stir and leave marinate for at least an hour in the refrigerator.
Heat the oil in a large pan and add the peppercorns, green and black cardamoms, cloves, cinnamon and mace. As soon as the spices become fragrant, add the onion, green chilli and salt. Cook till the onions turn golden. Next, add in the chicken along with the marinade and the water. Increase the heat and bring to the boil. Reduce heat and simmer, covered, for about 30 minutes or until the chicken is tender. Stir in the coconut milk and almonds, and cook, uncovered, for another 3 minutes until the gravy is creamy. Add the garam masala, sugar and cilantro just before serving.

Serve chicken korma with tandoori roti or naan.

This korma has been based on lamb meat.