RAMZAN SPECIAL

BRIYANI

Ingredients
Mutton-1 kg
Rice-1 kg(jeera samba or basmathi)
Big onion sliced-4
Tomato-1/4 kg
Small onion-1 cup
Green chilly-8
Chilly powder-1 tsp
Ginger garlic paste-5 tbsp
Cinnamon,clove powder-1 ½ tsp
Cinnamon-2
Cardamom-2
Mint leaves and coriander leaves-1 bunch
Oil-150 – 200 ml
Curd -1/2 cup
Salt
Lemon-1

Method
Soak rice for 15-20 mts.
Soak mutton with curd for ½ an hr for softness.

Heat the oil ,season cinnamon and elaichi.
Add ginger,garlic paste and sauté well.
Add onions,green chilly and sauté 2 mts.
Add cinnamon and clove powder,sauté well.
Add chilly powder,sauté well.
Add chopped tomatoes and sauté well.
Add chopped mint and coriander leaves.
Mix well.
Add mutton with curd.
Add salt.
Cook for sometimes till the mutton is half cooked.
Add soaked rice,mix evenly.
Add water(double the qty of rice or in case of large portion,take 1 ½ cup water for 1 cup rice)
Squeeze lemon,mix evenly.
Cook till tender and each rice should be cooked and separate.


Serve with raita,brinjal gochu or daalcha


CURD RAITA

Ingredients
Thick curd -1 cup
Tiny chopped onion-1/2 cup
Coriander leaves-chopped
Can add grated carrot, chopped greenchilly, cashew paste, mint leaves(as per taste)
Salt


method

mix all the ingredients together.


BRINJAL GOCHU

Ingredients

Whole brinjal-slit to 4- 1/2 kg
Mustard seeds,curry leaves
Gingelly oil
Asafoetida-little
Turmeric powder
Chilly powder-1 tsp
Dhaniya powder-2 tsp
Green chilly-2
Tamarind-lemon size

Dry roast and powder:
Jeera,fenugreek(methi seeds),sesame and groundnuts
Take ½ tsp each and dry roast separately.
Powder together.

for seasoning:

cinnamon,cloves,cardomom and bayleaves-2

Method

In oil,season the ingredients given and add curry leaves.
Add brinjal and sauté well till the skin colour changes.
Add green chilly,asafoetida,chilly powder and mix well.
Add turmeric and dhaniya powder and mix well.
Add tamarind pulp and required water.
Add salt and boil well.
Add the powder(roast and powdered).
Make a boil.
Sprinkle coriander leaves.

option:(can add chopped onion,tomato and gingergarlic paste while sauting)

DHAALCHA

Ingredients
Bengal gram-1 cup
Toor dal-1/2 cup
Small onion-1/4 cup
Turmeric powder
Mutton bones-10 pieces

Dhaniya powder-1 tsp
Chilly powder-1 tsp
Ginger garlic paste-2 tsp
Powder of 1 cinnamon,clove and elaichi)
Salt
Tomato-1
Any vegetables like brinjal or potato or mango or anything
Tamarind water-1/4 cup(in case of adding mango reduce tamarind)
Coconut paste-1/4 cup

For seasoning:
Oil,cinnamon,elaichi and sliced onion.

Method

Cook dals,small onion,turmeric powder and mutton bones in cooker.
Cook well.

Add Dhaniya powder,Chilly powder,Ginger garlic paste,Powder of cinnamon,clove and elaichi,Salt,Tomato and vegetable and cook well.

Add tamarind water and coconut paste and boil till raw flavour goes.
Season the ingredients and add.
Make a boil.
Sprinkle coriander leaves.


PEOPLE WILL ENJOY THE RAMZAN WITH SWEET VARIETIES.
LET ME GIVE A SIMPLE DISH:

SIMPLE PUDDING

Ingredients
Milk-1/2 lt
Sugar-as per taste
Condensedmilk-little(option)
Chinagras-10 gms
Rosemilk essence or any essence
Colour – any

Method
Soak chinagras in water for atleast an hr.

Boil milk,add sugar,condensed milk and dissolve.
When it starts boiling,off stove.
Let it cool.

Now dissolve chinagras with 1 cup water and strain it.

Pour in milk,add essence,colour.
Pour in mould or cups .
Set it ,de-mould and cut.
Can set in room temperature or in refridgerator too

Can garnish with nuts or tutyfruity.

RAVA CESARI

Ingredients
White rava(sooji)-1 cup
Sugar-2 cup
Ghee-1/2 cup
Oil-1/4 cup
Elaichi powder-1/2 tsp
Raisins and cashew nut-few
Water-4 or 5 cups
Cesari colour-a pinch

Easy Method

Dry roast rava lightly and keep aside.

Boil water and keep.

Heat oil and ghee,add cashew nuts.
When it turns light brown,add raisins and fry.
Now add hot water(carefully).
Add cesari colour.
Make a boil.
Add rava by keep on stirring.
Add elaichi powder and cook till rava is done.
It will be semi thick consistency.


PAAL PAYASAM

Ingredients
Basmathi rice-2 tbsp
Water-1 cup
Milk-as required
Sugar-1 cup or as pers taste
Condensed milk-1/2 tin
Badam ,cashew paste-1 tbsp
Elaichi powder-1/2 tsp
Saffron-a pinch

For seasoning:
Ghee-1 tbsp
Elaichi-2
Cinnamon-a bit
Cashew nuts

Method

Dry roast rice lightly and broke in mixie.

Boil water,add rice and cook.
When it is cooked ,add milk,badam cashew paste and mix evenly.
Boil well in simmer.
Add sugar and mix till dissolves.
Add condensed milk,saffron and mix evenly.
Add elaichi powder.
In ghee season the ingredients and add in payasam.

Serve it hot or chill.