Wednesday, 27 February 2013

Whole Garam Masala Powder & Nilgiris Mutton Briyani

Whole Garam Masala play an important role in Indian Cooking.The spices used in a dish are integral to its flavour and aroma.The quantity of spices used are merely a guide,so feel free to experiment and increase and decrease these as you wish.

bay leaves - 2
black cardomom - 4
green cardamom - 2 tsp
cloves - 2 tsp
cinnamon -2 small spring
coriander seeds - 1tbsp
dried red chilli -1-2
poppy seeds - 1 tbsp
black cumin - 1 tbsp
cumin - 1tbsp
fennel - 1tbsp
black or white pepper - 1tbsp
star anise- 2
caper - 2
mace - 2
nutmeg  powder - quarter tsp.

Slightly dry roast all ingredients except nutmeg and grind it to a fine  powder.Store in an air tight jar.
Usually I used to buy readily available whole garam masala mix pack and grind it to powder.
Some how I tried to give the measurements of all whole garam masala.

Nilgiris Mutton  Briyani
Basumati rice - half kg
mutton - half kg
ginger garlic paste - 2 tbsp
cashew nut - 25 gm
bay leaf -1
whole garam masala powder - 1 and half tsp
coriander powder - 1 tsp
cardamon,cloves, cinnamon - each 2 small
whole pepper - quarter tsp
star anise - 1
onion - 150 gm
fresh yogurt - 100 gm
lemon - small size -1
chopped coriander & mint leaves - each half cup
green chilli - 3
ghee,oil -150 ml ( each 75 ml )
salt -to taste.
Serves - 4-5
To Grind:
1. Soak 25 gm cashew nut and grind to fine paste.
2. Slice 150 gm onion cook with little water, cool and grind it.
3. Chopped coriander& Mint leaves,green chillies,half of the yogurt mix and grind together and keep aside.
Note that in this briyani we are not going to use  chilli powder and tomatoes.

Steps to follow:
Rinse mutton thoroughly,drain and keep aside.
also rinse rice and soak for half an hour.
Marinate mutton with 3/4 tsp garam masala powder,1 tbsp gg paste, 50 ml yogurt and salt.Marinate  for half an hour.Pressure cook for 4 whistles and keep aside.
In a heavy bottomed vessel heat oil ghee mix, add cardamom,cloves,cinnamon,pepper,star anise,bay leaf saute well,add remaining 1 tbsp gg paste and again saute  in a low flame for a minute.Then add cooked onion paste and saute well till golden brown, add coriander,mint chilli,yogurt paste mix well, let it cook for 2 minutes,then add cashew paste.Mix well.
Then add the cooked mutton with  that juice, add coriander powder,Stir well. Let all the paste coat the mutton well.
Add  4 - 4 1/2   cups of water and let it boil. Add soaked rice and salt to taste.When the rice is done,squeeze lime and  cover with piece of aluminium foil and  tightly close with lid. To avoid burning use old dosa pan under the briyani vessel, during dum. Let the briyani dum in very low flame for 10-15 minutes.Switch off the stove.
After  15 minutes open and gently toss the mutton and rice.
Serve hot with onion raitha and boiled egg.

I have already shared this recipe in my Tamil blog before.

Delicious Nilgiris Mutton Briyani is ready to serve. This looks amazingly greenish and you ENJOY the different taste.

Click here to watch my Mutton Briyani Video Samaiyal.

Sending this to
Nabanita's Homemade Spices :Store To Bowl  Esho-Bosho-Aahare : 20th Feb-20th Apr.

 Passion on Plate  @ En - Iniyaillam 

Have a Happy Weekend Friends!

Tuesday, 26 February 2013

Home Style Briyani Masala & Chicken Briyani

Home Style Briyani Masala
cardamom -6- 8
cloves - 6- 8
cinnamon - 3- 4 pieces
poppy seeds -2 tsp
white pepper - 1 tsp
cumin seeds - 1 tsp
fennel seeds - 2  tsp

Slightly dry roast the above ingredients and powder together. Use this masala for 1 kg Rice/ Chicken /Mutton  Briyani. Number of Cardamom,Cloves,Cinnamon adding 6 or 8  is depending upon your taste & flavour.
Or if it is not available you can simply use garam masala or briyani masala 2 tsp  instead of home style briyani masala..
Chicken Briyani:

Chicken  pieces -1kg-  1200 gm
Basumati Rice - 1 kg
cardamom, cloves, cinnamon - each 2- 3 piece
ginger garlic paste - 3 tbsp
Bay Leaves -  2
chilli powder -1+ 1tsp
green chillies - 6
onions - 5 thinly sliced (400 gm)
tomato - 5 thinly sliced ( 400 gm)
curd - half cup
lime - 1
coriander & mint leaves  chopped - each half cup
oil /ghee mix - 250 ml
( oil - 150 ml, ghee - 100 ml )
saffron 2 pinch or orange red colour dissolved in milk.
salt - to taste.

Serves - 8-10.

Steps to follow:
Rinse the chicken thoroughly  and finally add half tsp turmeric powder and rinse and drain it.
Mix with chicken, curd, chilli powder,half  briyani masala and 1 tbsp ginger garlic paste and salt to taste.Marinate at least for half an  hour.
Rinse and soak the rice for half an hour.
Heat oil ghee mix in a heavy bottomed vessel,add whole cardamom,clove and cinnamon (few),then fry onion till golden brown.
Add remaining  gg paste,remaining half briyani masala,green chilli, chopped coriander & mint leaves stir in a a low flame.
Then add chopped tomatoes,chillies, 1 tsp chilli powder(optional), and salt to taste.Close with lid for 5 minutes,let the tomatoes cooked till soft.
Add marinated chicken and stir well and close,cook for 5 minutes.Squeeze lime juice.
Mean while boil  enough water in a vessel ,add rice, salt and cook the rice till 75 percent done.Drain it.
Then cover with  drained cooked hot  rice and smooth the surface gently. Pour the saffron milk or colour added milk over the rice.Place the piece of aluminium foil on top.Cover and steam gently over a very low heat for 15-20 minutes.Switch off the stove.
Allow it to keep closed for at least 15 minutes.Garnish the briyani with fried onions and nuts.(optional)
Then mix gently and serve hot with onion raitha and boiled eggs.

Monday, 25 February 2013

Hotel Garam Masala Powder - Home Made Spices

Cardamom - 10 gm
Cinnamon - 10 gm
Cloves - 10 gm
black pepper - 1 tsp
cumin - 1 tsp
fennel - 1 tsp
fenugreek - half tsp

 Lightly roast all the ingredients and grind to a fine powder.Store it in an air tight jar.Best before 6 months.We can use this Garam Masala commonly  for all veg & non veg dishes.

Mughal Garam Masala - Home Made Spices - Store to bowl

cinnamon - 15 gm
cardamom  (black or green) - 15 gm
whole black pepper - 15 gm
cloves - 10 gm

Lightly roast all the above ingredients.Grind carefully  for 1 minute or till masala is powdered.
Mughal Garam masala is ready.Store it in a air tight jar. 
I used to make this powder once in a month. If you store best before six months..

Using this garam masala for example you can make this Mughal Style Kachi Chicken Briyani.

Wednesday, 20 February 2013

Strawberry Chocolate Cake

 A dessert is a wonderful way to end a meal. It is light and delicious and this recipe is very simple too.This cake uses no eggs,no butter and no milk and very little oil  and sugar, yet is deliciously moist.Almonds and berries gives it a wonderful flavour.

Strawberries - 250 gm
finely chopped almonds - 50 gm
flour no 1 - 200gm
baking powder - 1 tsp
white sugar - 150- 200gm
cocoa powder - 3 tbsp
bicarbonate of soda - 1 tsp
canola oil - 80 ml
vanilla essence - 1 tsp
vinegar - 15 ml
cold water - 250 ml

to decorate : (optional)
instant dairy whip -40 gm
milk - 100 ml
strawberry slices - few.

Makes - 15 pieces
Preparation time - 20 minutes
Baking time - 40 minutes

Steps to follow:
Get ready with all the ingredients.

 Wash and finely slice the strawberries. Soak, remove skin and finely chop the almonds.
 Combine strawberries and almonds in a separate bowl.

   Sift the dry ingredients and transfer to a separate bowl and make a well in the centre.

In another bowl whisk the oil,vinegar,vanilla essence, sugar and cold water and pour the mixture into the well.

Whisk until well blended.
 Fold the strawberries and almonds and transfer into the bowl. Blend gently.

 Here Iam going to use my favourite baking pan to bake this special cake.This consists of 3 parts.
Check here  for my baking utensils.

 Grease the pan or tray whatever you use.
Pour the batter into the pan . Preheat the oven to 180-200 degree celcius.

 Bake for 30- 40 minutes or until done.
 And the testing skewer should come out clean.
 Remove the tray from the pan.

 Turn upside down the tray to the pan.
 Leave the cake until cool.
Cut the cake into squares or triangle and cover and store.This is multipurpose pan, so I stored the cakes in the pan itself.

to decorate : (optional)
instant dairy whip -40 gm
milk - 100 ml
cocoa or drinking chocolate powder - 1tsp
strawberry slices - few.

Add the instant dairy whip,cocoa  and milk whisk for 5 minutes  until get the  creamy texture.

 Squeeze  cream or spoon over the cake,decorate with thinly sliced strawberry and serve.

Yummy Strawberry Chocolate Cake is ready to serve.
Enjoy! Have a Happy Weekend !

Tuesday, 19 February 2013

Cabbage Salsa

With daily home ingredients I made this salsa. This is very easy, tasty and healthy.

White cabbage - 100 gm
apple green or red - 1
small size onion - 1
green chilli -1
lemon juice - 15 ml
white vine vinegar - 15 ml
pinch salt and ground pepper to taste

Serves - 2
Steps to follow:
Roughly chop the cabbage. chop the onion finely, halve the apple remove the core and skin, slice into thin  slices and finely chop the green chilli.

 Mix the apple with the cabbage,onion,chilli,lemon juice and vinegar. Flavour with pinch salt and freshly ground pepper to taste.
Now the yummy cabbage salsa is ready to serve.This is our most  favourite one..
Serve with oven roast meat.