A lot of people are put of by the thought of making biryani because it is usually so involved and time consuming. This recipe will change their mind when they find out how easy it is to cook some delicious spicy biryani.

I got this recipe from my good friend Neeru who made this for us and it was so delicious. Unlike Dum Biryani this is made with pressure cooker and it is the kind of biryani our moms would make on weekends and we would eat it at watching our favorite movies. Hope you like this recipe and if it comes out well let us know and I’ll let Neeru know.

Preparation Time : 60 minutes
Spice Level : 4 out of 5
No of servings : 3-4

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Post tags: Biryani, chicken, Meat & Seafood Entrées, non-veggie, Rice dishes

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I know we posted a lot of Diwali sweets and savories recipes but what is Diwali without some idlies, mutton gravy and briyani, right? (Veg fans – we love sambar and chutney equally with Idlies. )

My mother-in-law surprised us with this easy-to-make yet heavenly delicious Mutton briyani!

Ambur is a town in Tamilnadu and is really famous for their spicy dum briyani. Here is a blurb from Wikipedia

Ambur Biriyani is one of the famous biriyani recipes of South India which emerged during the Nawab of Arcot’s regime. Prepared mainly in Basmati Variety of rice, both chicken and Mutton are used for this. A full plate of Biriyani with Brinjal curry (Khattay Baigan or Yennai Kathrika) and Onion Raitha (Vengayam Pachidi) makes our feast a delightful one. Such is its very delicious taste, which makes many thousands of passers by in this Golden Quadrilateral track of Chennai-Bengaluru highway to taste it. Apart from this, Pakaathee (Biriyani cooks, as known in this region), are the people who indulge in large scale biriyani preparation and are hired to many places of South India for Biriyani preparation.

I had Ambur briyani for the first time last year during my trip home and I became a big fan of it. I have been wanting to try this at home and we finally made it for Diwali and it turned out really nice. In fact, we took shortcuts with the electric cooker but it still came out tasting really great!

Preparation Time : 60 minutes
No of servings : 3-4
Spice level : 3 out of 5

Method Of Preparation : 

1. Marinate the mutton with the ingredients listed under marinade for about an hour or atleast 30 minutes.
2. After an hour pressure cooker the marinated mutton with 4 cups of water. Pressure cook for 3 whistles and keep it aside.
3. Wash and soak the rice for 30 minutes.
4. Grind the cashews, fennel seeds, cumin, green chili and garlic into smooth paste and keep it aside.
5. Now heat Ghee and oil in a wide bottomed pan. Now add all the whole spices into it.
6. Fry them in low heat until a nice aroma comes out of it. After that add the sliced onions into it.
7. Fry them till  it becomes translucent and add 1/2 tbsp of ginger & garlic paste. Saute it for 2-3 minutes till the raw smell goes off.
8. After that add red chili 1/2 tbsp of red chili powder and coriander powder. Mix it all together and add turmeric powder.
9. Now add the chopped tomatoes with required salt and fry them for 3-4 minutes.
10. Finally add the mint leaves  & coriander  leaves, mix it all together.
11. Now add the pressure cooked mutton and mix them well finally add the ground paste and saute it for another 5 minutes in low flame.
12. Once the gravy is done transfer it into the electric rice cooker vessel.
13. Fry the soaked basmati rice in the same gravy pan for 2 minutes with 2 tbsp of ghee.
14. After that transfer the rice from the above step  in to electric rice cooker pan with that  gravy (step 12). Mix it all together sprinkle some coriander leaves and close the lid.
15. Once it’s done serve it hot with raitha, mutton curry or any of your favorite  side dishes.

Tip:

1. Ambur biryani is traditionally made with seeraga samba rice (Broken Rice).
2. And you can also do this dum method instead of the above one.
   - Add the washed rice in a boiling water, salt and cook till 3/4th done and drain the water. Set the rice aside.
   - And layer the rice with gravy mentioned in step 12 and dum cook in oven for about 30 minutes in 350 F

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Post tags: Biryani, mutton, non-veggie

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As you can see with the recent recipes, the latest theme has been about Karthiks(my hubby) childhood memories of his moms cooking. With her visiting us, she has been making his favorite dishes and I am enjoying them too.

Diwali for non vegetarians usually start with a mutton dish. And this was my husband’s favorite Diwali breakfast – idli/dosa with pepper mutton curry. As you will see it is a great dish for those who crave hot food and pretty simple to follow.

Go ahead and try it may be it will become your favorite to as it has become mine.

Preparation Time : 45 minutes
No Of servings : 3-4
Spice Level : 4 out of 5

Method Of Preparation :

1. Clean and wash the mutton and keep it aside
2. Heat oil in a pressure cooker add fennel seeds after it sputters.
3. Add onions sauté well til it becomes translucent.
4. Now add ginger and garlic paste sauté well till the raw smell goes off.
5. Now add the washed mutton, turmeric powder mixt it all together.
6. After that add tomatoes, salt, red chili powder and coriander powder.
7. Mix it all together and add 2 cups of water. Pressure cook the mutton for 3-4 whistle.
8. Once the mutton gets fully cooked. Remove it from heat and keep it aside.
9. Now heat oil in a kadai add cloves, cinnamon stick and bay leaves.
10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bay leaves, and curry leaves. After that add the  pressure cooked gravy in to it . Add the ground pepper powder. Boil it for a few minutes or till it comes to complete boil.
11. If the gravy is little  watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
12. Garnish it with coriander leaves.

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You can make this mutton curry in an hour and it is indeed pretty simple to make.

Preparation Time : 60 minutes
Spice level : 4 out of 5
No of servings : 3-5

Ingredients:

• Mutton/Lamb : 750gm
• Onion : 2 (medium)
• Tomato : 3
• Cloves : 3
• Cinnamon : 1″
• cardamom : 2
• Fennel seeds : 11/2 tsp
• Cumin seeds : 1/2 tsp
• Bay Leaves : 1
• Curry leaves : 7-8
• Ginger & Garlic paste : 2 tbsp
• Yogurt : 1/4 cup
• Coconut pieces : 1/2 cup
• Turmeric powder : 1/4 tsp
• Red Chili Powder :   2 tbsp
• Coriander Powder : 11/2 tbsp
• Crushed Black Pepper : 1/2 tbsp
• Coriander leaves : for garnishing
• Salt : to taste
• cashews : 5-6

Method Of Preparation :

1. Marinate the mutton by adding yogurt and 1 tbsp of red chili powder and some turmeric powder for an hour.
2. Heat oil in a pan add onions fry them till it becomes translucent and add ginger & garlic paste.
3. Fry them till the raw smell goes off.
4. Finally add tomatoes and little salt. Mix it all together and cook it in medium heat till the tomatoes get smashed.
5. Now remove from heat cool the mixture and grind it into smooth paste.
6. If you are using pressure cooker heat a tbsp of oil in it and 1/4 tsp of fennel seds, cumin seeds, add cloves, cinnamon, bay leaves and some curry leaves.
7. Once it sputter add the ground mixture followed by the marinated mutton pieces.
8. Mix it well and let the mutton cook in medium heat for 3-4 minutes.
9. After that add turmeric powder, coriander powder, remaining  red chili powder, Black Pepper and salt.
10. Mix it all together and let this mixture sit in heat for 5 minute till the raw masala smell goes off and the mutton gets soaked in all the spices.
11. Finally add 1 to 11/2 cup of water(adjust according the consistency you want) and pressure cook for 3-4 whistle.
12. In between that grind the coconut pieces, fennel seeds and cashews in to smooth paste.
13. If you are not using pressure cooker just let the mixture boil with lid closed till the mutton gets fully cooked.
14. After that remove from heat and once the pressure is released, boil the korma till you get the right consistency.
15. Finally add the coconut paste and bring it to complete boil. Remove from heat and garnish it with coriander leaves.

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Karthik likes to grill and he found this recipe in Gourmet magazine and wanted to try it. One of the main reasons was because of some of the ingredients that are common to Indian cooking. In fact, it came out really good and me and my mom thoroughly enjoyed this grilled chicken.

Even though it is Peruvian, it seems that there is a huge Asian influence in their cooking as evidenced by the use of Soy sauce in this recipe. The chicken had a nice spicy flavor with a hint of tangy soy sauce.

This recipe is very easy to follow so let me know in the comments if you try it.

No of servings : 3-4
Spice level : 2 out of 5
Preparation Time : 60 minutes

Ingredients:

• Soy sauce : 1/3 cup
• Lime juice : 2 tbsp (freshly squeezed)
• Garlic cloves : 5
• Ground Cumin : 2 tsp
• Paprika or red chili powder : 1 tsp
• Dried Oregano : 1/2 tsp
• Vegetable Oil : 1 tbsp
• Chicken : 2 lbs (I’ve used drumsticks and thighs)

Method Of Preparation :

1. Blend soy sauce, lime juice, garlic, cumin, parika, oregano, 1/2 tsp pepper and oil in a blender.
2. Put chicken in a large ziplock bag or any sealable bag and add the above marinade.
3. Seal bag and marinate and chilled for 8 – 24 hrs.
4. Grill the chicken for 30 – 35 minutes or until it’s fully cooked.
5. If you don’t have a grill you can roast the chicken in oven.
6. Set the oven for 500 F and put the chicken in a wide 13 by 9 inch roasting pan with 1 cup of water and roast it for 30 minutes.
7. Then tented with foil and roasted until brown in color and cooked through, it’s about 15 minutes more.

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My mom made this Chettinad mutton curry last week and it came out really yummy.

Preparation Time: 40 minutes
Spice Level : 3 out of 5
No of servings : 5-6

Ingredients:

• Mutton : 1 kg
• OIl : 2 tbsp
• Onion : 1 (large) (You can also use shallots or pearl onions instead of regular onions)
• Tomatoes : 3
• Ginger & garlic paste : 1 1/2 tbsp
• Cinnamon : 2 “
• Cloves : 3
• Star Anise : 2
• Bay leaves : 2
• Cardamom : 3
• Curry Leaves : 10-12
• Fennel seeds : 2tsp
• Cumin seeds : 1 tsp
• Ground black pepper : 2 tsp
• Red chili powder : 11/2 tbsp
• Coriander powder : 2 tbsp
• Turmeric Powder : 1/2tsp
• Coriander Leaves : for garnishing
• Salt : according to taste

Method Of Preparation:

1. Wash and clean the mutton and cut it into small pieces.
2. Grind the cut onion and tomato into a smooth paste and keep it separate.
3. Heat oil in a pressure cooker then  add cloves, cinnamon, cardamom, star anise, fennel seeds, cumin seeds and bay leaves.
4. Then add the tomato/onion paste, little salt and fry them for 3-4 minutes.
5. Then add ginger and garlic paste, mix it all together and sautee it for a few minutes.
6. Then add tomato puree, red chili powder, coriander powder and turmeric powder.
7. Mix everything together and let it cook in simmer heat (low medium) for 5-6 minutes.
8. Now add the mutton pieces and 2 cups of water (adjust water according to the consistency you want).
9. Finally add the curry leaves and black pepper on top of it.
10. Close the lid and pressure cook for 4-5 whistles or till the mutton gets cooked.
11. After that remove from heat and once the pressure is gone open and let it cook in medium heat till you get the gravy consistency you want.
12. Garnish it with coriander leaves.
13. Serve it hot with chapathi, idlis or rice.

Once you have tried this, I also invite you to try out our Spicy mutton curry recipe that is really popular with our readers.

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If you from the Dindugal area in Tamilnadu, this biriyani needs no introduction. If you are in Chennai or visited Chennai you would have noticed a new chain of restaurants too. For those new to this name, here is a little background on Dindugal Thalappakatti biriyani.

The Thalappakatti Biriyani Hotel’s roots can be traced all the way back to 1957 . Founded by Mr. Nagasamy Naidu under the name Anandha Vilas Biriyani Hotel in Dindigul. He always wore a turban called THALAPA(a traditional head dress), which over the years became synonymous with his brand and cooking styles, leading him to earn the nick name “Thalappakatti Naidu ” which would eventually became the name of our brand and restaurants.

We had this biriyani on our recent trip to Chennai and were just simply blown away by the incredible mix of flavors and spices cooked to perfection.

I learnt this unique recipe from a friend and I tried it out last night. I just wanted to share this recipe for anyone looking to try a new variety of biriyani. You could also adjust this recipe for mutton or shrimp.

Preparation Time : 90 minutes
Spice level : 3 out of 5
No of servings : 5-6

Ingredients:

To Marinade :

(Marinate for atleast one hour)

• Chicken : 500 gms
• Yogurt : 1 cup
• Red chili Powder : 1/2 tbsp

To Prepare:

• Onions : 1 1/2 (large)
• Green chilies : 4-5 (according to your spice level)
• Ginger & Garlic Paste : 3 tsp
• Mint leaves : 1 cup
• Coconut Milk : 1 cup (optional)
• Red chili powder : 4 tsp
• OIl : 4 tbsp
• Ghee : 2 tbsp
• Salt : to taste
• Basmati Rice : 4 cups

Masala to Grind :

• Bay leaves : 2
• Cloves : 5
• Cinnamon : 3 pieces (small)
• Cardamom : 5
• Fennel seeds : 4 tsp
• Coriander Seeds : 2 tsp
• Whole Pepper : 1 tsp

Method of Preparation :

1. Wash and soak the basamati rice for 20 minutes.
2. Heat oil and ghee in a pressure cooker and add chopped onions and green chilies.
3. Fry the onions till it becomes translucent and add ginger & garlic paste.
4. Fry them for 4-5 minutes till the raw smell goes off.
5. Now add the marinated chicken, ground masala, red chili powder and salt into it.
6. Now fry the above mixture and cook in medium heat for about 15- 20 minutes or till the oil gets separated.
7. Finally add the mint leaves and mix it all together.
8. If you want you can fry the soaked basmati rice in a wide pan with little ghee. If not skip this step.
   
9. Now add the soaked basmati rice into the pressure cooker and add 1 cup of coconut milk, 6 cups of water.
10. Once the mixture comes to a boil close the lid and put the whistle in the pressure cooker.
11. And let cook the biryani in medium heat for 15 minutes or till one whistle.
12. Remove from heat and after 15 minutes or till the pressure goes off open the pressure cooker.
13. Serve it hot with some raitha.

Note:

Few tips when you use a pressure cooker for biriyani. To avoid getting the bottom burnt you can try placing the cooker on a preheated tawa(flat frying pan) and cook it for 15- 20 minutes or until one whistle.

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It’s been almost a month I’ve posted any recipes.  I’ve had my baby boy on march 30th and he totally changed my life into a beautiful dreamland. He is keeping me busy 24/7. So I couldn’t find time to post any recipes.

Thanks to Nithu and Arthi for keeping us entertained with their delicious concoctions.

Aatukal Paya (Goat leg curry) is one of the Non-Vegetarian delicacies of South Indian. Most people have a love or hate relationship with this dish. My husband loves it and I am not a big fan of it This is one of those dishes he used to get only when he visits home in India.

But Last week he found that our local butcher was selling goat legs and he brought home some. So Immediately I called my Mother-in-law to get her secret recipe for this dish. To my delight my husband said it tasted just like his mom’s dish. He even said that now I can carry on the aatukal torch for the family.

We have an upcoming event that we will announce soon here. Stay Tuned!!!

Spice Level : 4 out of 5
Preparation Time : 2 hours
No of servings : 3-4

Ingredients:

• Goat leg : 2 lb
• Onion : 1 (large)
• Tomato : 3
• Ginger & Garlic Paste : 4 tbsp
• Coriander powder : 2 tbsp
• Red Chili Powder : 2 1/2 tbsp (according to your spice level)
• Turmeric powder : 1 tsp
• Oil : 3 tbsp
• Coriander leaves : a handful
• Cloves : 2
• Cinnamon : 1 “
• Bay leaves : 1
• Fennel seeds : 2 tsp
• Coconut Milk : 1/4 cup

Method Of Preparation :

1. Wash and clean the goat leg, if possible get it cleaned from the store.
2. In a pressure cook add oil and onion.
3. Fry the onion till it becomes translucent and add ginger & garlic paste.
4. Once the raw smell goes off add the tomatoes let them fry in medium heat for 3-4 mins
5. After that add coriander powder, turmeric powder, salt and red chili powder.
6. Mix it all together and fry them for 2-3 mins.
7. Now add the goat leg mix it all together and add 3-4 cups of water.
8. Finally add the chopped coriander leaves and close the lid. pressure cook it for 8-10 whistle or until the leg is fully cooked by letting it cook in simmer heat for about 20 minutes.
9. After that remove from heat and leave the pressure cooker unopened for overnight or up to 4-5 hours. so that the goat legs get fully soaked in the curry.
10. After that remove the lid and put it into heat , let it come to a full boil and add the coconut milk.
11. In a small pan add oil, cloves , cinnamon, bay leaves and fennel seeds. Once it gets sputter remove from heat and put it into pressure cooker.
12. And remove from heat.
13. Serve it hot with some idlis or dosa.

Note :

If you want it more spicy you can add some green chilies into it.

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Souffle is a light and fluffy baked dish consisting of stiffly beaten egg whites and other ingredients along with egg yolks. It can be a main dish or a dessert.  The beaten egg whites makes it puffy and lift up. Today I am sharing the recipe for Spinach and Artichoke Souffle. This is one of my all time favorite dish since I had it in the Panera Bread Company, a famous food chain. Whenever I take a bite, I have always wondered how can a dish be so wonderfully prepared. I learnt to make souffle from a cookbook and tried it. It turned out so good. Here you go…

Preparation time: 60 minutes

No. of Servings: 7

Spice level: 2.5

Ingredients:

• Grated parmesan cheese or bread crumbs – 1/2 cup (for dusting)
• Thick Bechamel sauce – 1 1/2 cups (recipe below)
• Salt – 3/4 tsp
• Ground nutmeg or red pepper – 1/8 tsp
• pinch of white pepper
• 6 large eggs whites
• 6 large egg yolks
• Cooked spinach – 1 1/2 cups
• Pickled artichoke hearts – 1/4 cup (optional)
• Grated parmesan cheese – 3/4 cup
• Salt to taste

For Bechamel Sauce:

• Milk – 1 1/2 cup
• Chopped onion – 1/4 cup
• Minced garlic – 1 tbsp
• Bay leaf – 1
• pinch of grated nutmeg
• Unsalted butter – 2 tbsp
• All purpose flour – 2 tbsp
• Salt and ground white pepper

Method of Preparation:

Preparation of Bechamel Sauce:

1. Combine all the ingredients for the bechamel sauce in a sauce pan over low heat.
2. Let it stand for 15 minutes stirring frequently for the milk infuse the flavor.
3. After 15 minutes filter the milk to discard onions, bay leaf and garlic.
4. Meanwhile in a another heavy sauce pan, heat 2 tbsp of unsalted butter over low heat.
5. Add all purpose flour and keep on stirring for 2 to 3 minutes until fragrant but not darkened.
6. Remove from heat and let it cool. Slowly stir in the warm milk and return to heat.
7. Bring the sauce to a simmer stirring frequently to avoid any lumps.
8. Cook until it reached the consistency of a thick creamy soup for about 8 to 10 mins. Remove from heat and cool.
9. Add salt and pepper.
10. You can prepare the bechamel sauce  a couple of days ahead.

Preparation of Souffle:

1. Butter a souffle dish or ramekins with butter and dust the insides with parmesan cheese or bread crumbs. Shake out the excess.
2. Combine in a bowl warm bechamel sauce, salt, nutmeg or red pepper and a pinch of ground white pepper.
3. In another bowl, whisk in the egg yolks (you can just use 3 egg yolks if you do not like a strong flavor of egg), parmesan cheese and half a cup of  the bechamel sauce mixtue. Beat well.
4. Combine the rest of the bechamel sauce and beat vigorously.
5. Squeeze dry the cooked spinach and chop finely. Also chop the artichoke hearts.
6. Add the spinach and artichoke to the mixture and mix well.
7. In a deep bowl  beat egg whites with a pinch of salt until stiff peaks are formed.
8. Stir one quarter of egg whites into the base to lighten it. Then fold the rest.
9. Pour them into the souffle dish or ramekins. Fill 3/4th of the dish.
10. Bake until the souffle is risen or golden brown on top, 40 to 45 mins or 20 to 25 mins for individual souffle.
11. Remove from oven and serve.
12. The souffle will be puffed up and fluffy and will generally fall after 5 minutes.

I am submitting this recipe for the Breakfast Mela conducted by Srivalli of cooking4allseasons.

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This is one of the simplest and easy to make tasty fish fry. It will take only a short time to prepare. I’ve learnt this recipe from one of my good friends Neeru. It tastes crunchy and delightful with the addition of bread crumbs. You can use any type fish for this fry.

Spice level : 3 out of 5
No of servings : 3-4
Preparation Time : 1 hour 30 minutes (1 hour for marinating)

Ingredients:

• Fish : 500 gm ( any fish, I’ve used tilapia)
• Breadcrumbs : 1 cup
• Turmeric powder : 1/4 tsp
• Red chili powder : 2 tbsp
• Salt : according to taste
• Ginger and Garlic Paste : 1/2 tbsp
• Fish masala powder : 2 tbsp (instead of red chili powder and ginger & garlic paste)

Method Of Preparation:

1. Wash and clean the fish.
2. Marinate them with red chili powder, turmeric powder, salt and ginger & garlic paste for an hour and so. (you can vary the marinating time based on your convenience)
3. After that just roll the fish in bread crumbs one by one and deep/shallow fry them till it becomes golden brown on both sides.

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