HAMOUR BIRYANI

Hammour or any other fish -500 gms
marinade fish with chilli powder and salt shallow fry this.
FOR FISH MASALA
onion  6 sliced
ginger garlic paste- 3 tbsp
g chilli   6 to 10 --paste
tomato 4 sliced
coriander leaves
garam  masala powder -1/2 tsp
lime  juice -2 tbsp
 salt
heat a vessel add 2 tsp ghee with  1 tbsp cocunt oil add onion saute well add salt   when onion  becomes soft then add  ginger garlic paste saute then   chilli paste saute well  cook for 3 mnts  add tomatoes  cook foR   5 -8  mnts then pour lime juice add  garam masala powder coriander leaves reduce heat add fried fish mix very slowly cover and cook for 4 mnts on low heat..take  care the fish do not break,










GHEE RICE


JEERA RICE OR BASMATHY RICE--3 CUP
HOT WATER 5  CUP
GHEE 2TBSP
OIL 3 TO 4 TBSP
ONION 1 SLICED 
3 COLVES.2 CARDAMOM,CINNAMON -1'',
LIME JUICE OF 1 LIME


WASH AND DRAIN THE RICE
HEAT VESSEL ADD OIL AND GHEE WHEN HOT SAUTE ONION TILL TRASCULENT ADD GARAM MASALA  THEN RICE SAUTE AND FRY FOR 3 MNTS ADD HOT WATER BRING TO BOIL ADD SALT Lime  JUICE  
 WHEN WATER AND RICE COMES SAME LEVEL REDUCE HEAT ON VERY LOW,, COVER AND COOK FOR 5 -7 MNTS
while making sure that the rice strands do not stick together. 




 DUM PROCESS 
Take a large dish and spread a layer of rice on the bottom. Sprinkle  VERY LITTLE GARAM MASALA POWDER , along with the gravy FISH prepared earlier. .. 
Now, add another layer of rice,  CORIANDER AND MINT LEAVES  and then gravy FISH  Mix well. Repeat this, till rice and gravy fish is no more left. 
Garnish the biryani with cashews, raisins, mint and coriander leaves. Serve hot, along with onion raita or cucumber raita and sliced onions. 

HYDERABADI MUTTON BIRYANI

,,

mutton -1 kg,

basmathi rce 3/4 kg[i used jeera rice]
8 1/2 glasses water
ginger garlic paste 11/2 tsp each
onion 4 TO 5 large sliced
g chilli 6 crushed[IF U WANT SPICY ADD MORE]
mint leaves 1 cup chopped
coriander leaves 1 cup
red chilli pwdr 1 tsp
saffron strands 10
milk 1/2 cup
yoghurt 2 cup
lemon juice 3 tbsp
cloves 7
bayleaves 2
g cardamoms 5
cinnamon 1 ''
ghee 2 tbsp
salt to taste
oil for fry onion
garam masala pwdr 1/2 tsp
PREPERATION
1 ,SOAK SAFFRON IN MILK .KEEP ASIDE
2,heat oil fry the onions till golden brown in colour.set aside to cool grind coarsely when cool and set aside
3,,RUB GINGER GARLIC PASTE ALL OVER THE MUTTON,ADD RED CHILLI POWDER ,SALT,HALF OF MINT AND CORIANDER,LEMON JUICE,GREEN CHillies,garam masala onionPASTE ,yoghurt and the little oil frm the in which onions were fried ,marinade for 2 hour,
4in a heavy bottomed pan put the mutton along with the marinade and cook on medium heat untill the mutton is tender and the liquid is not fully dries.
5,,boil water add the whole spices add salt, little iol then the rice, parbiol the rice drain out the water ,,
6,, in a seperate heavy bootomed pan apply ghee on the bottom ,place half the rice in a layer, cover the layer with the cooked mutton
cover the mutton wth the rest of the rice
sprinkle the saffron milk and balance mint & coriander over the rice ,pour the ghee all over the rice ,seal the pan tightly and cook over low fire till the rice fully cooked ,its called dum,,do not over cook rice...

recipe courtesy ;Rakesh Puri

MEAT RICE [IRACHY CHOR]

irachy chor [meat rice]

meat [beaf or mutton] 1/2 kg
onion 4 sliced
ginger garlic paste[GRIND  wIth 3 green chilli ]2 tbsp
tomato 4
coriander leaves 1/2 cup
salt
pepper powder
coriander powder 1 tsp
garam masala 1/2 tsp
jeera powder 1/2 tsp
whole jeera 1/2 tsp
lime juice -1 lime's

rice 3 cup

first heat a vessel with 2 tbsp oil& 2 tbsp ghee ,,splutter whole jeeRA then onion saute well add salt,when onion changes its colour add g-g-g paste saute well then tomatoes reduce heat cook untill tomatoes bcomes juicy then add all powders saute for 3 mnts add meat with little water cook ,,u can pressure cook for 7 mnts ,,
when meat cooked remove meat from gravy and fry in little oil keep it aside ,,in gravy add more water enough to cook rice [for 1 cup rice 1 1/2 cup water ] when it boils add coriander leaves lime juice adjust seasoning then add rice ,,when water & rice comes same level reduce heat on very low cover and cook untill rice cooks,,garnish with fried meat & serve

 

BROCCOLI WITH BABYCORN& ASPARAGUS

broccoli    1 small
babycorn   10
asparagus    10
pepper powder
olive oil 2 tbsp
salt
garlic crushed 4
first cut and clean all the vegetables and drain the water, slightly mix pepper and salt then microwave for 3 mnts ,in a pan heat olive oil add crushed garlic saute for minute add cooked veg then saute well adjust the seasoning with more pepper and salt,.

GINGER CHICKEN

                                                     

INGREDIENTS
chicken         -750gms
onion chopped -1
ginger chopped  -1
celery chopped   -2 tbsp
soy sauce             -1to 2 tsp
tomato sauce        -1 tsp
chilly sauce           -1tsp
oil                         -1tbsp
cornflour               -1to 2 tsp
chicken stock or water  -1 cup
oil for fry
spring onion

pepper powder
FOR BATTER
egg     -1
cornflour     -3tsp
flour        -2tsp
ginger paste-1 tsp
salt

soy sauce 1 tbsp

pepper powder

METHOD
make batter  ,heat oil in kadai. dip the chicken cubes in batter and fry till light brown.
Heat 1 tbsp oil and saute ginger ,onion,celery .add soy-sauce saute for a mnt ,then add tomato sauce & chilly sauce ,add fried chicken mix  ,mix   water [chicken stock] with cornflour  .pour this and adjust seasonings  add pepper powder .when it start to boil will get thick then turn off. add spring onion.
.

RECIPE COURTESY ;Dr.LAKSHMI NAIR

FISH 'N' CHIPS

                                 FISH 'N' CHIPS

• 650g (approx) skinless white fish fillet  - cut into equal-size pieces
• 50g self-raising flour , plus 1 tbsp
• 50g cornflour
• 1 egg white
• 125ml ice-cold sparkling water
• 1 lemon , cut into wedges
• 600ml sunflower oil , for frying

Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn't be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.

FOR CHIPS I USED FROZEN POTATO CHIPS ,THOSE WHO WANT TO MAKE THEM AT HOME,  FOLLOW THE RECIPE GIVEN BELOW

• 800g unpeeled, -potatoes
• 2 tbsp OLIVE OIL
• 1. Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
  2. Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.