Ambur Mutton Biryani

Ambur Mutton Biryani simple Biryani full of flavour cooked in Pressure cooker, you can make this dish in a jiffy, this can be served with mughlai gravy . Try this Easy to make Flavorful Mutton biryani

One Pot Mutton Biryani. This time cooked together Rice & Mutton gives this dish extra flavor & makes it more tasty, so try this Mutton Biryani & Relish the biryani taste

Ingredients Required:

Chicken: 500 grms
Jeera Rice: 2 cups(300grms)

To marinate:

Curd: 1 cup
turmeric little

To temper:

Oil: 3-4 sps
Cloves: 4-5
Cinnamon: 1 inch
Bay leaf: 2
Onion: 2 sliced
Ginger Garlic paste : 2sps
Green chilies: 2-3
Coriender leaves: handful
Tomatoes: 2 chopped
Pudina: 1/2 bunch
Mutton masala: 2sps

Method to prepare:

Wash the Mutton thoroughly & rinse, then Marinate with curd & turmeric & keep aside

Soak Jeera rice in water for 15 min

Chop all the rest Ingredients & keep it ready

Procedure to follow:

Heat a pressure cooker, Preferably Handi style with Nonstick coating
Add Oil & once heated add whole Garam masalas Cloves, Cinnamon, Bay leaf
Then Add Green chilies & Onions & fry then add gingergarlic paste & fry further
Now at this stage add chopped Pudina & fry
Then add Tomatoes & fry it till mushy
Add the marinated Mutton & give it a mix cook Now add coriander leaves fry nicely
Add the Biryani/Mutton masala(or Garam masala) & mix add salt to taste and close the cooker & cook for 4-5 vissels

Once cooled open and check the water there must be at least 1cup gravy
Wash the Soaked Jeera Rice(or Normal sona masuri) & drain water add this to the cooker
Add 2 cups water(500 ml)(1:1.5 ratio) & mix bring this to a boil. As it already has 1cup water
Turn the Heat to medium or low (if its not non stick keep on sim)

Once it starts bubling close the lid & pressure cook for 2 visels
Let the Pressure Cooker Cool down completely, Then once all the pressure is released Open the lid
Wait for 2-3 min let the steam settle down, then with a fork just  fluff the biryani

Dont Over Mix it just separate with the help of fork, Then Serve Portions using a spatula
Mutton Biryani is ready serve with cucumber & curd raita

Sizzling Grilled Chicken

Grilled Chicken easy to make Griiled in oven by Rotisserie method which keeps rotating the Chicken while grilling which keeps the Chicken moist

Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. 

I Have Used My Prestige OTG  & Grilled these Chicken pieces using rotisserie-style where the skewer Rotates & chicken cooks through....You will also enjoy this easy way of perfectly grilling here is the method.

Ingredients:
Chicken pieces :1/2 kg
lemon: 1/2
Gingergarlic Paste: 1sp
Cumin powder :1sp
Redchili powder/Paprika: 2sp
Hung curd/ thick set curd: 4-5 sps
Garam masala:1/2sp
Salt to taste

Method:

• Clean the Chicken pieces & Make Insertions/ cuts with fork
• Add salt & lemon juice mix then add Gingergarlic paste & rub the chicken nicely 
• Set aside for 10 min
• In a mixing bowl mix together rest of the Ingredients to form a paste
• Marinate the chicken pcs in this for 1 hr min, upto 4-6 hrs for best results
• PREHEAT OTG @ 150*
• Place the pcs in Rotisserie skewer & lock it, place it in OTG
• Turn the mode to Rotisserie
• Cook for 20-30 min @ 150*

Grilled Rotisserie chicken is Ready to make it sizzling  roast it on gas flame till it gets charred all sides.
Sizzling Grilled Chicken is readyServe garnish with Onion Rings & lemon wedges...Enjoy

Potato Cheese Balls

Potato cheese Balls super easy side dish or make these for quick snacks. This cheese centered crispy Potato Balls are easy to make and can be served for any lunch or tea party

Ingredients

Potatoes(Boiled and mashed) - 2 cups
Kashmiri Red Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Chicken masala: 1sp
Coriander leaves - 1 tbsp finely chopped
Lemon juice: 1sp
Salt - to taste
Bread crumbs - 1 cup

For filling:

Mozzarella cheese cut to cubes or sticks 1 inch
To coat: cornflour 3sps with water
Breadcrumbs: 1cup

Method

Pressure cook potatoes until mushy. Cool down remove skin & mash it nicely

In a mixing bowl add all the ingredients & little Breadcrumbs till its thick dough consistency

Take a portion of this mix in your hands & make like a flat tikki then Place Mozarella cheese in middle cover from all sides & make round shaped balls

Dip each in corn flour paste then
Roll in the breadcrumbs & press nicely do that breadcrumbs stick to it & coat properly

Heat up Oil for deep frying

Once hot turn to medium & fry the balls keep turning in 2-3 mins....
Once colour changes to slight brown this is ready remove on absorbent

Crispy Potato Balls are ready to serve, enjoy evening snacks with tea/ cofeee

Caramel Custard

Caramel Custard cool pudding can be made with just 3 ingredients

Soft egg custard with caramel sauce is very easy to make

Ingredients
Eggs- 2
Milk- 200ml
Sugar for Caramel-5 spa
Sugar for Egg mix- 3sps

Procedure to follow
First make the caramel in a pan by adding sugar with 1tbsp water
Let the sugar become golden then switch off

Pour this in your cake tin or any pudding container I have used steel bowl

For the Custard
Whisk eggs lightly
Warm up the milk & add sugar to it & mix
Pour warm milk in eggs little by little & keep mixing
Pour this mix over the caramel

Bake this In oven place a tray with water & keep the caramel Custard bowl on this to bake
Bake at 120- 130* for 30 min.

Once done keep it in the fridge to set for 2hrs. Then remove from the mould carefully by inverting it on a plate

Caramel Custard is ready to serve

Grilled Paneer Tikka

Grilled Paneer Tikka perfect Appitizer for vegetarians. Make this grilled cottage cheese with minimal ingredients & enjoy simple appetizers which tastes great

Ingredients
Paneer: 200grms

Marination
 ½ cup of hung yogurt
1 tsp ginger garlic paste
1 tsp chili powder
1/2 tsp garam masala
1/2 tsp jeera powder
1sp besan(chickpea flour)
Pinch of turmeric
salt to taste
Squeeze of lemon: 1/4

Method:

• Marinate paneer with the ingredients mentioned above and set aside in the fridge for 30 mins.

• Heat a Griller or Sandwitch maker with oil or butter 
• Remove the excess marination drippings and pierce paneer in icecream  sticks place on hot griller or Tawa and fry. If using Sandwich maker dont close the lid. Let it grill openly 

• Just cook till the marinade dries up and the paneer turns golden. 
• This takes only 2 to 3 mins. 
• Turn other side and grill for 2-3 min

• Over frying can make paneer harder and rubbery.
• Serve with chutney of your choice

Spicy Mutton curry with Dosa

Aromatic Spicy Mutton Malvani style mutton curry served with Dosa. While Preparing this Mutton curry you will enjoy the Aromas of roasted spices & its very Inviting, Here is the Recipe

Ingredients:

For the marinade:

Mutton - 1/2 kg cleaned 
Turmeric powder - a generous pinch
Red Chilli powder - 1/4 tsp
Salt - as required

To roast and grind:

Grated Coconut - 1/8 cup
Dry Red Chillies - 3 to 4
Coriander seeds - 1/2 tbsp
Cumin seeds - 1/2 tsp
Black pepper corns - 1/2 tsp
Fennel seeds - 1 tsp
Roasted gram (Potukadalai) - 1 tsp
Big Onion - 1 chopped roughly
Tomato - 1 chopped roughly
Ginger garlic paste- 2sp

To temper:

Oil - 1 tbsp
Bay leaf - a small piece
Curry leaves - few
Small Onion - 5 to 7 halved

Spice powder
Cinnamon - 1/4 inch piece
Cloves - 4
Cardamom - 1-2
Star anise,-2

Method:

•   Heat a pan and add red chillies, coriander seeds, cumin seeds, black pepper corns, fennel seeds, roasted gram and dry roast till slightly golden brown. Then add onion, tomato and saute till onions turn golden brown and tomatoes raw smell leaves. Finally add in coconut and saute till browned.

• Cool down and grind it to a fine paste after sprinkling little water. In a pressure cooker heat oil, add bayleaf, saute for a minute.

• Then add onion, fry & add ginger & garlic paste, curry leaves and saute for 2mins. Then add the marinated Mutton and saute it for 10mins atleast. Then add the grinded masala paste and mix well. Saute until raw smell comepltely leaves and the Mutton blends well with the masala add the spice powder of cloves, cardamom, cinnamon & star anise mix well

• Add 1/2 cup water , required salt very little(add red chilli powder if required at this stage) and pressure cook for 2 whistles in medium flame. Once pressure releases, transfer it to a kadai(in medium flame) and allow it to boil until oil seperates(this may take sometime). Garnish with coriander leaves and switch off as per your required consistency. It gets thick with time so switch off accordingly.

Spicy Mutton curry malvani style with all the aromatic spices is ready Served this with Dosa & Rice