ROSE MILK WITH SABJA SEEDS

This is one of the common refreshing drinks after a long of fasting.

 

Ingredients

Milk                         – A Glass
Sabja seeds            – 1 tbsp
Rose syrup            – 2 tbsp
Sugar                     – As per taste

Preparation

1. Soak Sabja seeds in water 10 minutes till it becomes transparent.
2. In a glass, add milk, sugar, rose syrup and mix the sabja seeds and refrigerate for chillness.
3. Serve chill

SEMIYA BIRIYANI

This is a generally for Muslim households but relished just like the other Biriyanis.

 

Ingredients

Roasted Semiya           - 500 gms
Kheema                          - 300 gms
Onion                              - 3 Big
Tomato                           - 2 Big
Green Chillies               - 2
Curd                               - 1 cup
Ginger Garlic Paste    - 1 tbsp
Garam Masala             - 2 each of cinnamon, cardamom, cloves
Pudina                          - A few strings
Coriander leaves        - A few strings
Red Chilli Powder    - 1 tbsp
Turmeric Powder     - 1 tbsp

Preparation

1. In a Cooker pour oil and add onions, garam masala.
2. Once it sizzles, add tomato, greenc chillies, ginger garlic paste, fry till soft; add pudina, coriander strings and fry along with kheema, red chilli powder and turmeric powder.
3. Add water and now, pressure cook till kheema is soft and cooked.
4. Open the lid, add curd and make the gravy smooth and soft. Bring to boil.
5. Now add semiya and cover the Cooker with a sauce pan lid and cook it on 'dum' on a slow flame till the semiya is cooked, serve with sliced boiled eggs.

Also Read: Malabar Chicken Biriyani 

Mutton Biriyani

 

Ingredients

Onions                                          -700 gm
Mutton                                         - 1 kg
Tomatoes                                    - 600 gm
Garlic paste                                - 50 gm
Ginger paste                               - 70 gm
Green chillies                            - 7-8 nos
Coriander & mint leaves large  - handful
Curd                                              - 1 cup
Red chilli powder                       - 1 tbsp
Salt                                                - 2 tbsp
Lime                                              - 1
Turmeric powder                       - 1/2 tbsp
Whole gram                                - 3 cardamom, 10 cloves & 2 inch cinnamon sticks

Method

1. Pan 150 gms oil, add whole garam masala and allow it to splutter for a minute or two. Add 600 gm of onions and fry till golden approximately for 10 mins. Keep on sim to avoiding burning of onions.
2. Add 3 tbsp ginger garlic paste and fry well. Add 500 gms mutton and saute for 5-7 mins. Add 1 tbsp turmeric powder, 3 tbsp red chilli, salt to taste and 250 grams of chopped tomatoes and handful of herbs (mix of coriander and mint), 7 green chillies. Saute all for 4-5 mins. Pressure cook till done about 1 whistle and 5 mins on sim.
3. By this time meat is almost done. Now add 1 cup curd, juice of 1 lime and check salt and seasoning, adjust accordingly. (Might require salt or chilli accordingly as per preference).
4. Par boil 500 gms rice with salt till almost done. Strain and layer over gravy. Top with few leaves of coriander and drizzle color (kesari) or saffron diluted in milk and give dum for 5-10 mins.

ROTI WITH MUTTON KORMA

A filling and yummy dish!

 

Ingredients

For the Mutton Korma

Mutton                         - 500 gms
Onion                             - 3 Medium
Tomato                          - 3 Medium
Green Chillies               - 3
Curd                                - 200 ml
Ginger Garlic Paste     - 3 tbsp
Garam Masala               - 5 each of cinnamon, cardamom, cloves
Pudina                            - A few strings
Coriander leaves          - A few strings
Red Chilli Powder        - 2 tbsp
Turmeric Powder         - 1/2 tbsp
Dhaniya Powder         - 3 tbsp
Lemon                            - 1

Preparation for Gravy

1. Pour oil in Cooker, add onions, tomatoes, garam masala, green chillies and saute it.
2. As it sizzles, add ginger garlic paste, mutton, followed by red chilli powder, turmeric and dhaniya powders.
3. Add finely chopped pudina leaves, coriander leaves, coriander leaves.
4. Add water, curd, salt to taste and pressure cook it till mutton is soft.
5. Once it is cooked, add lemon juice before serving.

For Roti

Wheat Atta:         - 2 cups
Warm Milk          - 1/4 cup
Warm Water       - 1/2 cup
Oil

Preparation for Roti

1. Take a bowl, add atta, salt, warm milk and warm water as required and knead to a soft round ball.
2. Allow it to sit for half and hour
3. Make proportions of 5-6 round shaped balls, roll them out with rolling pin, add oil and form peda, and press, roll to form round shape rotis.
4. Fry them on hot tava on both sides with a dash of oil.

AGAR AGAR DESSERT

A simple yet tasty dessert known for its nutritive value and cooling effect.

 

Ingredients

China Grass (Agar Agar)      - 10 gms
Water                                       - 1 1/2 cups
Condensed Milk                    - 1/2 cup
Milk                                         - 1/2 liter
Sugar                                       - 4-5 dessert spoons
Vannila Essence                    - Optional
Crushed Cashews for garnishing

Preparation

1. Cut the China grass into small pieces and wash it
2. Soak it in 1 1/2 cups of water for 15 minutes.
3. Then place on stove on low heat and bring to boil.
4. Melt the china grass without any grains on stove
5. Meanwhile, mix the condensed milk, sugar and milk in a pan and heat on low heat, stirring continuously.
6. When the China grass mixture starts boiling and the strands have dissolved almost completely, pour into the milk mixture.
7. Bring this to boil, let is simmer for two more minutes and remove from fire.
8. Add Vanilla essence to this mixture
9. Strain this mixture to the pudding dish and refrigerate.
10. It can also be poured in to molds for various shapes.
11. For topping, use almonds/ cashew silvers or pralines.

 

Also Read: 5 Delicious Mango Recipes You Just Can’t Resist