Bread sweet sandwich

Bread sweet sandwich

Ingredients

sandwich bread - 3 slices
Butter - 2 tbls (this can be raised or minimised)
Any jam - 1 tbls
Dates without seed - 2
Almond - 4
cashew nut - 4
Dry grapes - 7
Pista - 2
Milk - 2 tbls

To blend
Dates, almond, cashew nut, Pista and dry grapes to be blended toa smooth paste with some milk.

Procedure

Take the bread slices , apply butter on one side of all slices and toast in the tawa or the toaster.  Now apply jam to the side of first bread where the butter is applied.
Now apply the blended paste to one side of second bread with butter.
Place all the three slices one after the other and cut the crust portions and sprinkle some remaining milk to the slices.

Now cut the slices  as shown in the picture and serve it.

Crab curry

Crab curry without shell

Ingredients

Crab - 1 kg
Onion - 2
Tomato - 3
Red chillies -8 (split and keep aside)
Ginger garlic - 1 1/2 tsp
cinnamon - 1 inch
Pepper - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - if needed
Salt - to taste
Coconut milk - 3 tbls (optional)
coriander - for garnishing.


Procedure

Boil the crab and remove the flesh from the shell and keep aside.

 Take a frying pan and add oil.  Fry the cinnamon, onion, red chillies  and ginger garlic paste.  Once ingredients are  fried, add tomato, chilli powder and turmeric powder.  Wait till tomato gets cooked . Now add the coconut milk and pepper powder along with crab flesh and leave it till the crab nicely blend with all the Ingredients.

Now the crab curry is ready to serve. Garnish with coriander leaves.

Mutton biriyani

Mutton biriyani

Ingredients:

•  Onions - 6 (Chop long)
•  Rice - 21/2 cups
• Tomato - 1
• Green chili - 1
• Mint - 1cup
• Coriander - 1cup
• Garam masala - 1/2 spoon
• Chili powder  - 1/2 spoon

•   For seasoning: Churn ginger,garlic,green chili and cashews and keep it ready.
•   Clean mutton and drain water completely .
•   Churn coconut and keep coconut milk aside.
•  Add mutton,ginger garlic paste,salt,turmeric to the pressure pan.Wait till 5 whistles.

Procedure:

•   Add oil or ghee to the cooker
•   Once it is boiled,add cinnamon(1/2 inches),clove(2),bay leaf(1), elachi(1).
•   Add onions,ginger garlic paste and fennel  (1/2 spoon) to the cooker and wait till it get cooked.
•   Soak rice in water at this stage.
•   Add 2 spoons of salt ,tomatoes  and cooked mutton to the cooker mixture.
•   Once everything is fried,add garam masala,chili powder and turmeric powder.
•   Once oil oozes out,add 1/2 cup of coconut milk and curd to it.
•   Once all contents are cooked,close the cooker and wait till 3 whistles.
•   After 3 whistles,add rice and 41/2 cups of water.
•   Wait till 1 whistle.
•   Once the pressure is settled,open the cooker and allow it cool for 30 minutes.
•   Add coriander leaves for garnishing.
•   Spicy Biriyani is ready.

Chicken biriyani

Ingredients:

•  Onions - 6 (Chop long)
•  Rice - 21/2 cups
• Tomato - 1
• Green chili - 1
• Mint - 1cup
• Coriander - 1cup
• Garam masala - 1/2 spoon
• Chili powder  - 1/2 spoon

•   For seasoning: Churn ginger,garlic,green chili and cashews and keep it ready.
•   Clean chicken and drain water completely .
•   Churn coconut and keep coconut milk aside.

Procedure:

•   Add oil or ghee to the cooker
•   Once it is boiled,add cinnamon(1/2 inches),clove(2),bay leaf(1), elachi(1).
•   Add onions,ginger garlic paste and fennel  (1/2 spoon) to the cooker and wait till it get cooked.
•   Soak rice in water at this stage.
•   Add 2 spoons of salt ,tomatoes  and chicken to the cooker mixture.
•   Once everything is fried,add garam masala,chili powder and turmeric powder.
•   Once oil oozes out,add 1/2 cup of coconut milk and curd to it.
•   Once all contents are cooked,close the cooker and wait till 3 whistles.
•   After 3 whistles,add rice and 41/2 cups of water.
•   Wait till 1 whistle.
•   Once the pressure is settled,open the cooker and allow it cool for 30 minutes.
•   Add coriander leaves for garnishing.
•   Spicy Biriyani is ready.

 
 

Rabri

Ingredients

Full cream milk (Milk without water) - 2 ltrs
Sugar - 100 gms
Rose essence - 1 1/2 tsp
Saffron - 2 pinch (mix the saffron in two tbls of milk and
 Keep aside)
Almond roughly broken - 2 tbls
Cashew nut roughly broken - 2 tbls
Pista roughly broken - 2 tbls

Procedure

• Place a heavy bottomed pan and boil the milk such that liquid content has to be reduced to one fourth. 
• Add sugar,  Almond,Cashew, Pista   and allow the milk to boil. 
• Once the sugar dissolves and milk  thickens , add saffron.
• Stir it well till the saffron mixes well in the Rabri. 
• Remove the Rabri from heat and allow it to cool.  
• Add the rose essence and keep it in fridge for 30 minutes
• Rabri is ready to serve.

Coriander rice

Coriander rice 

Ingredients:

   Onions - 2 medium sized 

   Grated coconut - 4 tablespoon

   Green chilis - 4

   Fresh coriander - 1/2 cup

   Fried gram - 1 tablespoon

   Grape size tamarind

   

Procedure:

   Fry green chilis ,tamarind and fried gramin the oil.Once it is fried,turn off the stove.

   Coriander leaves and grated coconut should be fried in the pan which is just removed from stove. (Mixture has to be fried in the hot pan).

   Blend the mixture in the mixer.

   Add onions,mustard,curry leaves and asafetida to the pan which has oil in it.

   Once it sputters,add the above mixture to the chutney.

   Mix the chutney with rice .

   Garnish it with cashew 

Coriander rice is ready to serve!

Sundakai kaara kozhambu

Sundakai kaara kozhambu

Ingredients:

Sundakai - cleaned &half split (should not be separated)
Tamarind - lemon sized (soaked and squeeze its juice)- 1 cup
Small onion - 12
Garlicpods - 10
Tomato medium sized -3
Chilli powder - 1 1/2 tsp
Coriander powder - 2 tsp
Turmric powder - 1 tsp
Jagree - 1/4 tsp
Salt - to taste
gingely oil - 4 tbls
Red chillies - 2
musterd seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Curry leaves - small amount

Procedure

       Take the tamarind extract in a bowl.  Add tomatoes to the extract and squeeze it.  Take the tomato remains and keep aside.  Now add the chilli, coriander,turmeric powder and salt.  Taste and check for the sour and spice.  If any spice needed add some chilli powderand salt and keep aside.

Next add oil to the pan.  Once the oil heated add musterd seeds, fenugreek seeds, chillies and curry leaves.  Once the musturd seeds spullter add onions, garlic and tomato remains and fry it till the onion got cooked.  Add the Sundaikai to the pan and fry it till the vegetable got cooked.  Now add the tamarind mixture to the pan and allow it to boil.  Leave the kozhambu till the oil separates.  Now your spicy Sundaikai kara kozhambu is ready to serve.