Rose coconut Laddu Recipe

 Ingredients

• 1 cup desiccated coconut

• 1/4 tin condensed milk

• 1.5 tbsp rose water

• 1/2 tsp cardamom powder

• pinch of red food colour

• ghee for greasing your palms

• shredded coconut and rose petals for garnishing

Instructions

• In a bowl, combine together coconut, condensed milk, rose water and cardamom powder and mix until everything comes together.
  

• Grease your hands with some ghee; take small portion out of the above mixture and roll it in between your palms to make roundels or balls or what we call laddu.
  

• Spread some coconut and rose petals onto a tray. Once all the mix is used up, roll them up in the coconut mix to coat the balls.
  

• No need to refrigerate them. The coconut laddus are ready to be served

            Notes

1. You can use rose syrup or Rooh Afza instead of rose water.

2. If you are using fresh coconut you may want to roast it for a minute or so however this step can be skipped too.

3. Looking for a similar recipe with a different flavour, then this paan coconut ladoo  is something you will love.

Mutton biryani Recipe

                Ingredients

 

To grind to a paste (for marination)

¼ cup Coriander Leaves (tightly packed)

4-5 Green Chilies (you may adjust as per preference)

16– 18 Garlic Cloves

3 inches Ginger Piece

1 teaspoon Peppercorns

5-6 Cardamom

6– 8 Cloves

To marinate the mutton

1 cup Thick Yoghurt

¼ cup Golden Fried Onions (birista)

½ tablespoon Garam Masala Powder

Salt To Taste

1 kilogram Lamb or Goat Meat on bone (Cut in medium sized peices)

For biryani gravy

8 tablespoons Vegetable Oil (divided)

5 Potatoes (medium, cut in large cubes)

2 Onions (large, finely sliced)

2 inch Cinnamon Stick

2 teaspoons Cumin Seeds

1 teaspoon Turmeric Powder

3-4 teaspoons Kashmiri Red Chili Powder

1 tablespoon Coriander Powder

Water as needed

2 Tomatoes (large , sliced )

4-5 Green Chilies (slit or sliced)

To cook the rice

4 cups Long Grain Basmati Rice

Water as needed

2– 3 Bay Leaves

1 ½ inch Cinnamon Sticks

1 teaspoon Caraway Seeds (shajeera) or Cumin Seeds

3– 4 Cloves

5– 6 Green Cardamom

1 Star Anise

1 tablespoon Ghee

For layering the biryani

¼ cup Mint leaves

3 tablespoons Ghee

A generous pinch of saffron soaked in 4 tablespoons of milk

⅓ cup caramalised onions or fried onions (Birista)

               Instructions

Preparation and marination

• Add all the ingredients mentioned under "masalas to grind to paste" into a blender and blend everything together to a fine paste.
  

• In a large bowl, add ground masala paste, ¼ cup birista, whisked yogurt and garam masala powder along with salt.
  

• Add clean and washed mutton and mix well. Allow the mutton to marinate for atleast 2 hours under refrigeration. (preferable - overnight)
  

• Clean and wash biryani rice and soak it for 45 minutes, strain the rice and set it aside.
  

Making the biryani gravy

• Heat 3 tablespoons of oil in a pan, add potato cubes.  Fry the potatoes until golden, take them out and set it aside.
  

• Heat reamining oil in a handi, add sliced onions, salt and fry until pink and soft. Add cinnamon sticks and cumin seeds and cook

• Fry until the onions starts picking up golden colour, do not over brown or burn it.
  

• Add marinated mutton and saute on high 5-6 minutes until raw small goes off.
  

• Add turmeric powder, red chili powder and coriander powder and mix.
  

• Add 2 cups of water, cover and cook the mutton until tender. Keep stirring at regular intervals, if water dries up, you may add more.
  

• Add tomato slices, fried potatoes and chilies and cook for another 6-8 minutes.
  

• Carefully scoop out the layer of oil in a bowl and set it aside for later use.
  

Cook the biryani rice

• In a large pot, add enough water, bay leaves, cinnamon sticks, shajeera (or cumin seeds), cloves, cardamom, star anise, ghee and salt. Bring it to a boil.
  

• Once the water starts boling, strain the soaked rice and add into boiling water.
  

• Cook the rice until 90 percent done. Immediately strain the water and set the rice aside.

Layer and slow cook (dum) the biryani

• In a large pot in which you want to dum (slow cook) the biryani, add half the cooked rice as a bottom layer.
  

• Add cooked mutton masala and spread evenly.
  

• Sprinkle mint leaves, 1 tablespoon ghee, ½ of the soaked saffron and birista on the mutton.Add the remaining rice over the mutton layer evenly.
  

• Add remaining ghee, saffron milk and reserved oil that we scooped out from the mutton masala.

• Put a clean cotton cloth over the top and cover it with the lid putting heavy weight on the top of the lid

• Dum the mutton biryani for 20 minutes, first on high flames for 5 minutes and then simmer for 15 minutes. Let it to rest for 15 minutes.
  

• Carefully dish it out, serve steaming hot biryani with raita of your choice.
  

                   Notes

1 You can choose to skip potatoes if you do not like or prefer it.

2 I have made biryani masala gravy in a pot, but you can make it in pressure cooker as well. Pressure cooking will save the time.

3 If you are making masala in pressure cooker, then do not add too much water as it will make watery masala base for the biryani. ¾ to 1 cup of water is good enough to pressure cook the mutton. Pressure cook it upto 2-3 whistles only. Mutton will further be cooking with rice.

4 Also, add tomatoes, fried potatoes and chilies after the mutton is pressure cooked for 2 whistles. Cook the biryani gravy for 5-6 minutes (without the lid

 

Aloo paneer kulcha Recipe

 INGREDIENTS 

for dough

2 cup maida / plain flour

1 tsp sugar

¼ tsp baking soda

1 tsp baking powder

½ tsp salt

3 tsp oil

¼ cup curd / yogurt

¾ cup water (warm)

for stuffing

2 cup potato / aloo (boiled & mashed)

¾ cup paneer / cottage cheese (crumbled)

½ tsp kashmiri red chilli powder / lal mirch powder

½ tsp garam masala

1 tsp aamchur / dry mango powder

1 tsp ginger garlic paste

1 tsp kasuri methi / dry fenugreek leaves

2 tbsp coriander leaves (finely chopped)

¼ tsp salt

other ingredients

2  tsp  black sesame seeds / til

3  tbsp  coriander leaves finely chopped

2  tbsp  butter

 INSTRUCTIONS

• pinch a ball sized dough and roll to 5-inch
  
• place a ball sized prepared aloo paneer stuffing in the centre.

• bring the edge to centre and start pleating.

• also join the pleats together and secure tight.

• reverse the ball and sprinkle some black sesame seeds and coriander leaves.

• flip it over, making sure the coriander leaves and sesame seeds facing down.

• gently roll to oval shape using a rolling pin.

• brush with water over kulcha.

• furthermore, slowly flip the kulcha and put it on hot tawa.

• gently press the kulcha.

• now after a minute, flip the tawa upside down and cook kulcha directly on flame till they turn golden brown and puffs up.

• gently scrape the kulcha from the bottom and remove.

• also brush some butter

• finally, serve masala kulcha or aloo paneer kulcha hot with your favourite curry like paneer butter masala.

Coconut peda Recipe

 INGREDIENTS 

1½ cup coconut (desiccated)

1 cup milk

½ cup cream

1 cup sugar

1½ cup milk powder

¼ cup strawberry jam

INSTRUCTIONS

• firstly, in a large bowl take 1½ cup coconut and soak in 1 cup milk.

• mix well making sure the coconut is well combined and absorbs all the milk. you can alternatively use fresh coconut and mix with just ½ cup milk.

• transfer the coconut into large kadai.

  •   add ½ cup cream and cook for a        minute.

• also, add 1 cup sugar and cook until the sugar melts.

• further, add 1½ cup milk powder and continue to cook on medium flame.

• add 1 tsp ghee and continue to cook. adding ghee gives a nice flavour to peda and also shine.

• cook until the mixture starts to hold shape and separates from the pan.

• cool the mixture slightly.

• and start to prepare small ball sized peda.

• roll the peda in desiccated coconut to get the beautiful coating.

• make a small hole using the back of the spatula.

• and garnish with a tsp of strawberry jam. you can alternatively use nuts to garnish.

• finally, enjoy coconut peda recipe or store in the refrigerator for a week.

Murukku Recipe

 INGREDIENTS 

2½ cup rice flour (fine)

2 tbsp butter (softened)

pinch hing / asafoetida

1 tsp sesame / til

¼ tsp kashmiri red chilli powder

½ tsp salt

½ cup roasted gram dal / powder  / pottukadalai

water to knead

oil for frying

INSTRUCTIONS

 

• firstly, in a large bowl take 2½ cup rice flour, 2 tbsp butter, pinch hing, 1 tsp sesame, ¼ tsp chilli powder and ½ tsp salt.

• transfer the roasted gram dal powder to the same bowl.

• crumble and mix well.

• further, add water as required and knead to soft dough. 

• start preparing chaklis on the wet cloth or butter paper make small spiral shape chaklis by pressing.

• seal the ends so that it doesn’t fall apart while deep frying.

• take one murukku at a time a and slide it into hot oil. or bake in preheated oven at 180-degree celsius for 15 minutes.

• flip the murukku and fry on medium flame till they turn crispy from both sides.

• furthermore, drain over a paper towel to remove excess oil.

• finally, serve crispy and murukku / chakli with masala tea or masala milk.