South Indian Style Mutton Biryani

 Most of the people like to eat rice items especially biryani recipes.Now a days many like to prefer biryanies in any occasion.Plain biryani recipe  taste is normal if you compare with mutton or chicken  biryani... because  of rice is cooking with mutton that gives nice smell and tasty to the rice.

Many people think that preparing biryani is very difficult and only experienced persons should do it.That is not correct.This is very simple and easy preparation of  mutton biryani.Very famous in south india especially in andhra....

Ingredients

Mutton	1 kg
Basmati rice	1 kg
oil	5 spoons
ghee	5 spoons
cloves	8
elaichi	2
cinnamon	1 inch stick
star anise	1
mace	1
bay leaf	3
waillong	2
onion	2
green chilles	5
ginger garlic paste	2 spoons
tomato	1
salt	to taste
For Mutton Marination
salt	to taste or 1 spoon
red chill powder	1/2 spoon
turmeric	1/4 spoon
ginger garlic paste	2 spoons
creamy curd	1 cup
garam masala	1 spoons
mint leaves	few
coriander leaves	few
lemon juice	2 spoons

Preparation

Wash basmati rice with water and soak in the water for 30 minutes.
Wash the mutton pieces with plenty of water and drain completely.
Wash coriander leaves and mint leaves.Cut coriander leaves into small pieces.
Take a big mixing bowl.Add all marination masalas and mix all well.Apply all masala to mutton pieces and put on the  lid and marinate for 45  minutes (at least).
Soak bay leaves in the water.
Make ginger garlic paste.
Make garam masala powder.
Wash the onion and green chillies and cut into long sliced pieces.

Method

1.Take a big thickened bottom vessel and put on the flame.
2.Add oil when vessel is heated.
3.Add ghee when oil is heated.
4.Add cloves,elachi,cinnamon,star anise,mace  and waillong.Fry for 2 minutes.Add soaked bay leaves.and stir .
5.Add long sliced onion pieces and green chillies and fry till onions become to transparent.
6.Add ginger garlic paste and fry till raw smell  from the paste gone out.
7.Then add tomato pieces and cook for 2 minutes.
8.Add marinated mutton pieces with  masala and mix all well.Cook for 30 to 40 minutes in  low flame and cover  with the lid.
9.When mutton pieces cooked well add water (1 and 1/2 liter water per 1 kg rice).Add salt and stir it.
10.When salt is completely dissolved in the water then taste the water .
11.Water should be salty that means salt is enough for that rice.
12.Water is not salty then add some more salt and stir well.cover the lid.
13.When water is starting to boil add soaked basmathi rice(completely drained).and mix well.Cover with lid.
14.Cook till basmati rice cooked well.
15.Finally add finely chopped coriander leaves and put off the flame.
Serve this Mutton biryani with chicken kurma.....Enjoy!..... 

Keep in the mind

Soaked bay leaf gives good aroma to the recipe.
Adding ghee is optional.
Mutton should be cut into medium size or big size pieces.Do not cut into small pieces like curry.
Adding tomato also optional.
Curd should be add.Creamy curd is preferable.

Keema Vada(Mutton balls)

This Keema vada is high calorie food better to take only in occasionally. Of course this is very yummy dish.Non veg hated children may be like to eat this one as snacks because there is no piece to recognize as this is non veg variety.Of course elders can find it but children not.We can prepare veg vadas with plantain just  in the place of keema.It is also very tasty.After deep frying of any snack dish, place them on paper napkins(kitchen towels) to remove excess of oil.That is much better to decrease in take of  calories and fat.

 Ingredients

keema	1/4 kg
onion	1
green chillies	4
ginger garlic paste	1/2 spoon
turmeric	pinch
salt	to taste
red chilli powder	1/2 spoon
coriander leaves	few
roast chana dal	50 grs
cinnamon	1 inch pieces
cloves	4
elachi	1
coriander seeds	1/4 spoon

 Preparation

Wash keema carefully with water using net.
Wash onion and green chillies and cut into small pieces.
 Take a mixie jar and add cloves,elachi,coriander seeds,cinnamon and make a fine powder.Keep aside.
Take Roasted chana dal and make a fine powder.Keep aside.
Wash coriander leaves and cut into small pieces.
Take a blender add keema,salt,turmeric,red chilli powder and blend it .
Take a big mixing bowl and add blended keema ,masala powder,ginger garlic paste,roasted chana dal powder,finely chopped coriander leaves,finely chopped onion and green chillies and mix all well.If need add little water and make dough.

Method

1.Take a kadai and put on the flame.
2.Add oil for deep fry.
3.Take a small portion of keema dough and make a round ball and press the middle of the ball.Make vada shape.
4.Do remain dough like this.
5.Place this keema vadas to hot oil and fry in medium flame.
6.Do not use high flame that changes the colour of the vada immediatly even not fry inside.
7.If you put the flame completely in low that may be  keema vadas absorbs oil a lot. so put the flame starting in  medium  and after 2 minutes put it on low.
8.If one side of vada changes the colour to brown then turn it other side.
9.Put this vadas on kitchen paper napkins to remove the  excess of oil.

Keep in the mind

Wash keema very carefully because it is drain out with water easily.So use net to clean keema.
We can make keema vadas with out onion also.
Roasted chana dal useful as binder.You can add egg yolk also for binding.
Boiled keema is also use for making keema vada or balls. 

South Indian Spicy Mutton recipe

When non veg lovers to see this dish at dining table  they feel that day is great boon given by their mother just like my son.The non veg lovers stomach must feel happy to eat this spicy  mutton curry with any combination (rice,roti,pulao).Every one loves to eat mutton curry varities.But do not eat mutton regularly .For heatlh sack eat occasionally.This curry is so simple to prepare and  can mix with any veggies like tomato mutton,cucumber mutton,drumstick mutton,mutton ladyfinger,mutton gongura,mutton potato....etc..This is plain mutton curry if you wish you can add any vegetable.

Adding  vegetables  in  mutton gives not only for taste but health prospect mutton is full of fat.If we get much quantity of mutton pieces at a time is not good for health.When you mix with any vegetable with this meat we do not take only mutton pieces also eat vegetable pieces also.And one more thing is that vegetables have full fiber contents.Mutton is fiber free.So if we eat  only mutton causes constipation.Eating mutton with  vegetables controls constipation.

Ingredients

mutton	1/4 kg
onion	1
green chillies	5
ginger garlic paste	1 spoon
oil	2 spoon
turmeric	1/4 spoon
salt	to taste
red chilli powder	1/2 spoon
cloves	4
elachi	1
cinnamon	inch piece
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	5
coriander leaves	few

Preparation

Clean and wash mutton pieces with water or clean each piece under running tap water.

Drain the water completely.

Wash onions and green chillies with water.After that cut the onion into small pieces.

Split green chillies(cut  in middle of green chillies ) into 2 pieces.

Wash the coriander leaves and cut them into small  pieces and keep them aside.

Take a mixie jar and add cloves,elachi,coriander seeds and make a fine powder.After that add poppy seeds and blend it again.Poppy seeds should make a fine powder.Finally add cashew nuts and water(4 spoons)make a fine paste.Keep this masala in a bowl.

Make ginger garlic paste.

Marinate the mutton

Take  a mixing bowl.Add mutton pieces,salt, turmeric,red chilli powder and 1 drop of vinegar(option)and ginger garlic paste and apply paste to mutton pieces.After mixing  well keep  this aside for 20  minutes.

Method

1.Take a thickened bottom vessel and put on the flame.

2.Add oil and when oil is heated add finely chopped  onion and  green chilli pieces. fry till onions become light golden colour.

3.Then add marinated mutton pieces and mix all well and put the lid and cook  in low flame.

4.After some time water is coming from the mutton.We should evaporate that water completely other wise curry gives some bad smell(neechu vasana)So do not add any masala in this stage.Cook the mutton in low flame.

5.After water in the curry completely evaporated add grinded masala and stir well and cook for 1 to 2 minutes.

6.Then add 1 glass of water and cook till mutton pieces become so tender and curry become correct consistency.

7.Taste the curry if salt and spicy is enough or not.

8.If not add some more salt and red chilli powder.

9.Finally add finely chopped coriander leaves and put off the flame.

10.Mutton curry is suitable for roti and steam rice....and also have  with pulao.

Keep in the mind

 We can add garam masala powder also instead of grinded masala paste.

Do not avoid to add coriander leaves.Adding coriander leaves gives some nice aroma and also helps to digest easily.

At the time of making mutton curry do not put the flame on medium or high.Only put the flame in low because mutton  is not cook fast like chicken.It will take double time to cook than chicken.So do not cook fastly.Raw and unboiled mutton causes many problems.Do not be hurry in the time of cooking...

Mutton soup preparation

Ingredients

mutton bones	1/4 kg
onion	1
green chilies	4
tomato	1
ginger garlic paste	1 spoon
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon
cloves	5
elachi	1
cinnamon	1 inch
ghee	1 spoon
water	3 cups
coriander leaves	some

Keema curry

Ingredients

keema	1/4 kg
onion	1 medium size
green chillies	4
cloves	4
elachi	2
cinnamon	1 inch
ginger garlic paste	1 spoon
turmeric	pinch
salt	to taste
red chilli powder	1 spoon
oil	2 spoons
corianger leaves	some

spicy fish gravey curry

Ingredients

fish	5 pieces
oil	2 spoons
onion	1  medium size
green chillies	4
ginger garlic paste	1 spoon
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon
cloves	5
elachi	2
cinnamon	1 inch
coriander seeds	1 spoon
poppy seeds	1 spoon
cashew nuts	10
coriander leaves	some
coconut	small piece

Fish fry

Ingredients

fish pieces	4
onion	1 medium size
cloves	10
elcahi	2
cumin seeds	1 spoon
ginger garlic paste	1 spoon
turmeric	1/4 spoon
salt	to taste
red chillie powder	1 spoon
oil	5 spoons

Dosakaya Mutton curry

Ingredients

Mutton	1/4 kg
cucumber	1 medium size
onion	1
green chillies	4
oil	2 spoons
cloves	4
elachi	2
cinnamon	1 inch
ginger garlic paste	1/2 spoon
turmeric	1/4 spoon
salt	to taste
red chillipowder	1 spoon
tamarind	1 flake
coriander leaves	some

chicken pickle preparation

Ingredients

chicken bone less	1 kg
oil	1/2kg
salt	100grs
red chilli powder	100 grs
turmeric	5 spoons
coriander seeds	100 grs
poppy seeds	50 grs
cashew nuts	50grs
cloves	15
elachi	8
dalchina chekka	2 inches
ginger	50 grs
garlic	50 grs
mustard seeds	1/2 spoon
fenugreek seeds	1/4 spoon
lemons	6