Ambur Mutton Briyani

Ingredients:

Jeeraga Samba rice - 10kg
Salt -1/4kg

Athini Recipe:

Mutton - 10kg
Tomato - 1 1/2kg
Onion - 2 kg
Red Chilly Paste - 1/4 kg(make paste)
Corriander and Mint leaves.
Garlic paste - 1 1/2cup
Ginge paste - 1 cup
Curd - 2 cup
Cinnamon Stick - 5
Green elaichi - few
Lime Juice - 1 to 3 lime
Salt, Oil, Water - As Reqd

Method:

• Boil the Rice(aravaekaadu) and keep aside.

   Athini Recipe:

• Heat oil in pan and add little curd.
• Once it splutters add elachi, cinnamom stick and little onion.
• Then add garlic paste and then ginger paste.
• Then add mutton pieces.
• Add the chilly paste,corriander,mint leaves, tomato and satue.
• Add onion, required salt and saute nicely.
• Now add the curd and mix and then lime juice.
• Add required water and let it boil for 20 mins.

Now mix this Athini with rice and put it in dum.

Note: Measurement is as given by the chef. Instead of mutton you can use chicken. Athini is the base for ambur briyani.

Green Chutney

Green Chutney

Ingredients:

Mint Leaves - 1/2 cup
Corriander Leaves - 1/2 cup
Green Chilly - 3-4
Ginger - small piece
Lemon juice - (from) 1 or 1 1/2 lime
Chat Masala - 1 tsp
Black salt - 1/4 tsp
Sugar - Little
Salt, water - As reqd

Method:

• Add all the ingredients in a mixture and blend it.
• If it is a thick paste add reqd water and serve.

Variation #1:

• The other option is you can get the readymade jaljeera powder.
• Take 1 spoon of it and add 1 cup of water.

Dates Tarmind Chutney

Ingredients:

Dates - 1/2 cup
Tamrind - 1/2 Cup
Jaggery - Less than 1/2 cup
Chilly powder - As reqd
Water - As reqd

Method:

• Put the seedless dates in hot water for 10mins.
• Add tamarind to it and boil them in medium range for 8 - 10 mins.
• Bring it to room temperature and blend it.
• Strain the content. 
• Add jaggery and little salt and boil in low range for 5 mins.
• Chill it and store.
• It will be a thick paste and can be stored and used for 2 months.
• While serving take reqd amount and add adequate water and chilly powder acordingly.

Golgappas

Ingredients:

Golgappas - A pack

Potato - 3-4

Onion - 2

Garama Masala - 1 tsp

Chilly powder - 1 tbsp

Corriander Leaves - a cup

Dates Chutney

Jaljeera or Green Chutney

Method:

• Fine chop onions and sprinkle chat masala and garnish with corriander leaves and keep aside.
• Boil the potatoes and mash it.
• Add salt, garam masala and chilly powder and mix well.
• Garnish with corriander leaves.
• Serve the golgappa with masala, onion, green and sweet chutney.

Fish Lollies

Ingredients:

Fish  - 4-5 medium slices
Egg - 1
Bread crumbs - little
Chilly powder - 1 - 3 tbsp
Ginger Garlic paste - 1 tbsp
Corrriander powder - 2 tbsp
Lime juice - Little
Salt, oil - As Reqd

Method:

• Remove the bones from fish ( I used shear fish).
• Use all ingredients except egg and crumbs.
• Marinate fish and set aside or keep in freezer.
• Before frying bring it to room temperature and give it a blend.
• Make small balls or lollies and dip in egg.
• Then dip in bread crumbs and dip again in egg and roll in bread crumbs.
• Set in fridge for 10 mins and then fry it.

Kalthappam

Ingredients:

Briyani rice  - 4 cups (soaked in water for 3 hrs)

Cooked rice - 1 cup 

Jaggery - 1 kilo 

Water - 6 cups

Grated coconut - 1/2 cup

Baking powder 1tsp

Salt - pinch

Oil - 2 tsp

Garnish  - pieces of fried coconut  and small onions thinly sliced.

Method:

• You need wide thick bottom shallow vessel.
• Grind the soaked rice and cooked rice with 3 glass water into fine consistency. 
• Dissolve jaggery in 3 cups of remaining water and remove impurities. 
• Add this to the rice mixture. Add the 1/2 cup grated coconut, baking powder and salt to it.
• Then slightly warm this mixture.
• Slight Luke warm temp is enough. 
• Remove from flame  and divide into 4 parts.
• In the  wide bottom vessel add oil sauté the small onions until brown . 
• Add the fried coconut pieces. And 1 part of the mixture.
• Cover with heavy lid. And  cook it in slow flame for 1/2 hour. 
• Remove the lid  and slide this on the plate.
• This gives 4 kalthappam.

Nizami Briyani

Ingredients:

Rice - 1/2 kg

Bay leaf - 2

Cloves - 2 - 3
Black Cardamon - 2

Cinnmaon Stick - little

Ginger Garlic paste - 1-2 tbsp

Green chilly - 1

Curd - 200 ml(beat well)
Veggies - 1 cup or as reqd

Onion - 1 (fried)
Tomato - 1 sliced
Turmeric powder -1/2 tsp

Chilly Powder - 1 1/2 tbsp

Corriander Powder - 2 tbsp
Sahi jeera - 1 tbsp

Jeera Powder - 1/2 tbsp

Garam Masala Powder - 

Mint leaves - little

Ghee, Butter, Salt - As reqd

Method:

• Soak basmati rice in luke warm water for 20 minutes.
• Boil water and add soaked rice and cook for 5 minutes with closed lid.
• Drain the water and keep aside.
• Add ghee to it here and there. 
• Heat a pan add ghee and butter.
• Then add shahi jeera and garam spices.
• Add chilly, fried onion, ginger garlic paste and saute well.
• Then add all the veggies, tomato and cover with lid and cook for 6-7mins.
• Then add turmeric, chilly,corriander powder and salt.
• Mix nicely and add garam masal and curd.
• Then add chopped corriander and mint leaves and put in dhum.

Mango Mastani

Ingredients :
Alphonso mangoes  - 3 or Mango puree or chopped mango chunks - 2 cups
Cold full cream milk - 1 tall glass
Plain icecream or vanilla icecream - 2 scoops
Sugar or honey - optional
Cardamom pods seeds crushed - 2 or  cardamom powder - 1/4 tsp

For Garnish:
Mango - 1 peeled 
Sweet sprinklers - 1 tbsp
Crushed or chopped assorted dry fruits - 4 tbsp 
Dried cherries - 2
Plain vanilla icecream - 4 scoops
Semisweet chocolate chips or just chop up some dairymilks - 1/4 cup
Milk - 1tbsp 

Method: 

• Peel, remove seed and cut alphonso mango in pieces or can use ready to use puree packs or canned mangoes.
• Dump in all ingredients except for Garnish ones and just blitz. 
• Blend till you get a smooth milkshake.
• In a microwave bowl place the chocolate chips or pieces of chocolate and heat for 20 seconds. 
• Take out and add 1tbsp milk and stir to avoid any lumps.
• Now take the serving glass and with a spoon spread or drip the chocolate to create that chocolate peekaboo effect. Keep in freezer for a minute to solidify. 
• Till then from the 1 leftover mango using the melon baller scoop small balls and keep aside. 
• Remove the glass and pour the mango milkshake 1/4th in the glass. Then add some of the chopped dry fruits. Again pour the mango shake till the glass is filled 3/4th. Add in good scoops of icecream on top. 
• Sprinkle with loads of dry fruits,  colorful sprinklers and the small mango balls. 
• Take the chocolate dipped spoon and drizzle all over in zigzag motion. 
• Top it with a cherry and just dig in to it 

Quick Halwa #1 - Wheat flour

Ingredients:
Ghee - 1/2 cup
Oil - 1/2 cup
Wheat flour - 1 cup
Sugar - 1 cup
Elaichi powder - apinch
Cashews - 10 (cut into small pieces, fry in ghee and keep aside)
Water - 1 1/4 cup

Method:

• Heat water in a pan and add sugar to it.
• Put one elachi in it.
• Once sugar melts set aside.
• Take a pan and add equal amount of oil and ghee.
• Once it melts add the flour and mix well.
• Mix till raw smell goes.
• Now add the sugar syrup(remove elachi) and mix well.
• Add ghee to enhance taste.
• Cook in medium range. 
• Add the fried cashews and stir it.
• Add elaichi powder and mix well.
• Halwa should not stick to the pan.

Cinnamon Bread

Ingredients:

Maida - 300gms
Yeast -  A little
Butter - 1 tbsp
Milk - 2-3 tbsp
Water - As Reqd
Chocolate Dazzle - 1/2 cup
Brown sugar - 4 tbsp or Castor sugar - 3-4 tbsp
Cinamaon powder - 1-2 tsp

Method:

• In a bowl mix maida, yeast, butter, milk and water.
• Make dough and set aside covered with muslin cloth.
• Take the dough, knead it and release air bubbles.
• Flatten it and apply chocolate dazzle fully (leave the corners).
• If you have brown sugar use it if not take castor sugar mix cinamon powder with it and sprinkle it over the dazzle spread.
• Tightly roll it and use thread and cut it.
• Grease the pan with butter and arrange these and set aside for 15mins.
• Then preheat oven for 180 degrees and bake for 15-20 mins.
• Check in between.
• Mix icing sugar in water and apply over the cake to give glossy effect.

Kaara Pooranam

Ingredients:

Urad dhal - 1 cup
Red Chilly - 4-5
Salt, Oil - As Reqd.
Hing - Little
Mustard seeds - 1 tbsp

Method:

• Grind the urad dhal, chilly, salt and hing.
• Steam it and keep aside.
• Heat oil in pan and add mustard seeds.
• Add the steamed content(coarse it) and give a stir.
• Can stuff this in kolukattai and serve hot kaara kolukattais with tomato chutney.

IyraMeen Kuzhambu

Ingredients:

Oil, Salt - As reqd
Fenugreek seeds , Fennel seeds - each 1tbsp
Small Onion - 50gms
Curry leaves - 3-5 strands.
Green chilly - 3-4
Tomato- 2
Dry Red chilly - 5-6 (fry and roast) or Red chilly powder - 2 tbsp
Turmeric powder - 1 tsp
Tamarind water - soak lemon size tamarind in water.
Iyra Meen - 1/2 cup

Special masala:

Cumin seeds - 1 tbsp
Fennel seeds - 1/2 tbsp
Small Onion - 6-7
Garlic (Mala Poondu) - 4-5 pods
Coconut - 1 tbsp

Method:

• Heat oil in pan and add the ingredient one by one.
• Last add the Iyra meen and then special masala (dry roast the ingredients and make masala).
• Finally add vendhaya powder and serve the kolambu.

Macroons

Ingredients:

Egg white - 2
Sugar - 125 gms (powder and keep)
Cashew - 100gms

Method:

• Beat the egg white till it is fluffy.
• Add sugar little by little and blend it.
• Beat till stiff. i.e. if we tilt the bowl the mixture should not fall.
• Add coarsely grinded cashews to it and mix well.
• Preheat the OTG for 10minutes.
• In a baking plate and spread the butter paper and squeeze the content.
• Bake for an hour.

Valaipoo Podi

Ingredients:

Valaipoo - One big poo (no small stems and no edges)
Thoor dhal - 1/2 kg or 5 cups
Pepper corns - 2 tbsp 
Cumin seeds - 2 tbsp
Salt - to taste
Oil - to fry

Method:

• Clean the valaipoo and take peel the content and fry it in oil and keep aside.
• Dry roast dhal, pepper corns, cumin seeds and salt.
• First grind the fried poo(remove excess oil before grinding).
• Then add the rest of the ingredients and grind it.
• Can Store this and use.

Milk Toffee

Ingredients:

Water - 1/2 cup

Sugar - 1 cup

Milkmaid - 1 tin

Unsalted Butter - 30gms

Cashew - 10-15grated

Vanilla esc - Little

Method:

• Boil water and then add sugar.
• When sugar starts melting add the milkmaid and stir for 15-20 mins.
• Then add butter, cashew and mix well.  
• Grease a plate with butter and spread this batter and leave it for 2hours.
• Cut in desired shape and serve the milk toffee.

Lucknowi Chicken Briyani

Ingredients:

Rice - 1/2 kg

Chicken - 3/4 kg

Bay leaf - 2

Cloves - 2 - 3

Cinnmaon Stick - little

Elachi - 2

Ginger Garlic paste - 1-2 tbsp

Green chilly - 2

Curd - 4 - 5 tbsp

Onion - 2 (fried)

Chilly Powder - 1 1/2 tbsp

Corriander Powder - 2 tbsp

Jeera Powder - 1/2 tbsp

Mace Powder - Very Little

Mint leaves - little

Ghee, Salt - As reqd

Method:

• Marinate chicken with ginger garlic paste, chilly powder, corriander powder, jeera powder and mace powder.
• Also add little fried onion, slit green chillies and curd and set aside for 2 hours.
• Soak basmati rice in luke warm water for 20 minutes.
• Boil water and add soaked rice and cook for 5 minutes with closed lid.
• Drain the water and keep aside.
• Add ghee to it here and there.
• Heat ghee in pan and add bay leaf, cloves, cinnamon and elachi.
• Then add marinated chicken and cook in medium range for 8-10 mins.
• Add fried onion and give quick stir.
• Then add rice and close and dhum.
• Do add mint leaves.

Vanilla Sponge Cake

Ingredients:

All Purpose Flour - 1 cup
Sugar - Less than 1 cup
Butter - 50 gms
Eggs - 4
Vannila essence - 1 tsp
Baking powder - 1 tbsp
Milk - 1/2 cup
Sprinklers - 4 tbsp

Sugar Syrup:

Sugar - 4 tbsp
Water - As reqd.
 Cinamon stick - 1 small piece


Method:

• Beat butter and sugar till it blends nicely.
• Add eggs one by one and keep blending.
• Add the essence.
• Sieve flour and baking powder.
• Add this little by little to the butter mix, mix in the same direction.
• Grease a pan with butter and add the batter.
• Preheat oven at 180 degrees and bake for 20-25 mins.
• Let it cool.
• Heat a pan and add sugar it.
• Then add required water to it.
• Add cinnamon stick and turn off the fire once sugar melts.
• Let it cool.
• Now take the cake and dap it with sugar syrup.
• Now apply Buttercream frosting to it.
• Decorate using Sprinklers.

Note:

• The Sugar syrup should be chill when using.
• If batter is too watery add flour accordingly or if it is too thick add milk accordingly.

Gongura Thokku #2

Ingredients:

Garlic - 10 pods
Dry Red chilly - 5-6
Gongura - a bunch
Tamarind - little
Corriander seeds - 1 tbsp

Vaendhaya powder - little

Oil, Salt - As reqd
Mustard seeds - for temper

Method:

• Heat oil in pan and add garlic and chilly and saute nicely.
• Wash gongura and saute that too.
• Thne add tamarind, coriander seeds, vendhaya powder and give it a stir.
• Grind this to a paste.
• Heat oil in pan and add mustard seeds and grinded paste and leave it for few minutes.
• Once it thickens transfer to clean bowl.
• Goes good with rice, dosa , idly.

Note:

• It is always best to rinse the gongura in clean water.
• Then spread it in a cloth and let it dry overnight and then use in recipe.
• This helps the thokku to stay fresh for long time.