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.