Biryani & Salad

BiryaniGarlic 15 pods , 4” ginger, 2 large onions, 6 green chillies, 4” dalchini,, 3 elachis, ½ tsp haldi pwd, hand full mint leaves, 1 tej patta,, 1 kg chicken, or egg, 1 big tomato, 2 glasses rice (basmati / plain), ½ cup oil, salt to taste.Method
Clean chicken and keep aside. Wash rice and soak for 10 mins. Grind garlic, ginger, cloves, dalchini, elachi, green chillies, haldi, tamarind, onion, to fine paste without water.
Heat 2 tbsp oil in a vessel and put tej patta, and half quantity of pudina leaves and fry well. Put ½ tbsp ground masala and fry. Put little salt and 3 glasses hot water. The put rice and boil once. The place in cooker and cook till one whistle and keep aside. Now empty that cooker and put remaining oil in that cooker put pudina and ground masala and fry, then add tomato and fry. Add salt and chicken/egg and mix well. Pour the cooked rice on that and spread. Close the lid and cook till you get two whistles. Biryani is ready.
Salad for Biryani
Grind little pudina, garlic 1 pod, ginger piece, coconut, 2 green chillis, 1 tbsp putani, dal and salt. Now chop onions and add to curds. Add the ground masala and chopped dhania(coriander leaves) and mix well. Its good for digestion.

Fish curry recipe

Fish recipe ingrediants

- Dry chilli as per requirements
- Tamarind
- 1 1/2 tbsp kathambri
- 3/4 jeera
- pinch methi
- pinch mustard
- Coconust shreeding
- Haldi

Grind all above

Add some oil and fry paste

Add salt, water, boil
Add vinegar, boil well

Add oil, onions and fry and add to below

Use Sole fish , add peices , boil

MANGO PANNA

MANGO PANNA

Ingredients:
1) 6 medium sized raw mangoes
2) Sugar (refer recipe for quantity)
3) 1/2 sp cardimum powder
4) 3/4 tsp black salt (Sendurlavan)

Method:
Peel the mangoes and steam them in a cooker. Cool them remove the seeds and put the pulp in the blender. After its done, measure the pulp in a cup. For every 2 cups of plup, add 1 3/4 cup of sugar. If the mangoes are sour then add 2 cups sugar.

Put the whole thing in a kadai and heat for about 10 mins - till the sugar melts. Cool the syrup and add 1/2 tsp of cardimum powder and 3/4 tsp of black salt. Bottle this syrup and refrigerate it. To make panna, add 2 tablespoon panna in a glass of water and serve.

Lemon pickle & chapati

LEMON PICKLE
Ingredients
6 big lemons, 50 gms ginger, rock salt, 1/2 tspn turmeric powder, 2 green chillies, approx. a bunch of fresh pepper corns.

Method:
Wash lemon, ginger, pepper corns and green chillies and wipe them. Cut lemons in desired sized, slice ginger and green chillies. Mix lemn, ginger, greenchilllies, pepper corns and turmeric powder. Add rock salt and store in air tight bottle or container. The lemon pickle is ready in 10-15 days.


CHAPATI DOUGH
Ingredients
1 cup full punjabi wheat flour, 1/2 tsnp salt, water 1/2 cup (or as desired) and 1 tblspn oil

Method:
In a kadai mix wheat flour and salt. Add water and make soft dough. When almost done, sprinkle oil and knead well.Keep aside for 15-20 mins. Then make small balls and spead them into small rotis. Apply some oil on the roti and sprinkle some flour and turn into a half and then another half making it into a triangle and then lightly spread themto make regular chapatis. Fry till golden brown. This measure would make 6 chapati