Bonda -1

Ingredients:
Black gram 2 cup
Whole pepper 4
Ginger 1/2 inch piece
Green chillies 5
Asafotedia 1/2 tsp
Onion 1
Curry leaves 4
 chopped  Corriander leaves-1 tbp
Salt
Oil

Method:
Soak the black gram for 3hrs.
Grind the black gram in a blender into thick batter along with ginger and whole pepper.
Batter should be thick. So add less water.
Finely chop the onion ,green chillies and curry leaves.
Mix the chopped onion,green chillies,curry leaves,corriander leaves, salt and asafotedia to the batter.
Heat the kadai with enough oil to deep fry the bonda.
Take a spoon full of batter and drop it in oil and deep fry till golden brown.

Wednesday

Chicken Buriyani

Ingredients:
Chicken 250 gm
Onion 2 medium
Tomato 1 small
Ginger Garlic paste 2 tbs
Green chilies 5
Chopped coriander leaves 1/2 cup
Chopped Mint leaves 1/2 cup
Curd 1/4 cup
Salt to taste
Turmeric powder 1/2 tsp
Chili Powder 1 tbs
Black Pepper Powder 1 1/2 tbs
Garam Masala 1 tbs
Cumin seeds 1 tsp
Fennel Seeds 1tsp
Cardamom 4
Cinnamon 1 stick
Cloves 3
Basmathi Rice 2 cup rice
Bay Leaves 4
Saffron 1/4 tsp
Food color red 1/2 tsp
Milk 1/2 cup
Lemon juice 1 tbs

PREPARATION:
Clean the Basmathi rice and soak the rice 
for 45mins.

Clean the chicken and cut into medium pieces 
and drain the water.

Soak the Saffron in 1/2 cup milk.

Cut the onions into thin long slices.Finely chop 
the green chilies and the tomato.

Marinate the chicken with Salt,turmeric,Garam 
Masala,Chili powder 1/2 tbs and curd for at 
least one hour.

Take a Heavy bottom Vessel and add 3tbs
 of oil.

Once when the oil is hot add all the whole 
Garam Masala items. 

When they splitters add the onion.

Fry the onion until they turn golden brown.Now 
add the Ginger garlic paste and fry till the raw 
smell goes.

Add the chopped tomato and the green chilies.

And fry till tomato becomes soft.

Add all the masala powder, 2 Bay leaves and fry 
well.

Now add 1/2 cup of chopped coriander and 
mint leaves.

Once when the oil gets collected on top of the 
masala it time to add the marinated chicken.

Mix well so the masala will get well coated on 
the chicken.

Reduce the flame and cook the chicken covered.

Mean time boil the water in a seperate vessel 

and add 2 bay leaves and 2 crushed cardamom 
and little salt.

When the water bubbles add the basmathi rice.

Once the basmathi rice is 50% cooked remove 
from flame and drain the water and keep aside.

When the chicken in completely cooked switch 
off the flame.

Now remove half the amount of the chicken 
gravy into an another vessel.

So we can make a layer of chicken and half 
cooked basmathi rice.

On the top of the chicken layer add the 
remaining chopped coriander and mint 
 leaves and top it with layer of rice.

On top of the rice pour the saffron milk.
Do mot mix just pour.

Sprinkle fried onions on top [optional]

Cover the vessel.The vessel cover needs 
to be heavy so the steam will not escape 
from the vessel.

If the vessel cover is not heavy take the 
chapatti atta and roll it on the rim of the 
vessel and keep the lid on top of it.So the 
steam will not lift the cover.

Cook for 30 -45 mins on low flame.

Yummy chicken briyani is ready 
to serve.

Enjoy with boiled egg and raitha.

Mutton Biriyani

Ingredients
mutton = 1 Kg
basmati rice = 1 Kg
onion = 400 Kg
Tomato = 1/4 kg
ginger = 50 gm
garlic = 50 gm
garam masala powder { cardoman = 5nos, cloves = 5 nos., cinnamon = 1 inch} powder it. or buy the masala form the shop.
coriander leaves = 1 bunch atleast 100 gm.
mint leaves = 1 bunch atleast 100 gm.
green chillies = 5 - 8 nos.
curd = 200 gm
red chilli powder = 3 table spoons.
ghee = 100 gm
coconut oil = 100 gm.
sunflower oil = 100 gm. [if you want add dalda.]
[ first when you measure the rice eg: when you cook normally if you have four cups of rice we add eight cups of water but for briyani you must reduce two cups of water = 4:6] you must measure the water in advance and boil the water and keep it ready.

PREPARATION:
cut the mutton into medium size [Don't cut it too small].

cut the onion, keep it aside,

grinde the ginger and garlic into fine paste.

cut the coriander leaves divide it into two portions,
then cut the mint leaves and divide it into two portions.

cut the tomatos put it in a vessel add green chillies[ don't
chop the chillies just divide the chilles into two.],

 add red chilli powder, tumeric powder, one portion of
coriander and mint leaves, measure the curd with which
cup you measure the rice and water you must the same
 measuring cup, mix it well and keep it aside.

measure the rice just wash once and add water and soak
the rice, keep it aside.

now heat the cooker first add ghee, coconut oil, sunflower
oil, [if you want and dalda], when the oil is getting heated,
add the onion fully, fry it till golden brown, now add ginger
garlic paste, garam masala powder, if you want add briyani
leaf. stir it well. when you get the flavour smell add the
another portion of coriander and mint leaves. stir it well.

now you add the clean mutton without water mix it well
and close the cooker, leave it for 5 mins.

then open it mix it once add the tomato curd mix add salt
to taste. mix it well close the cooker leave it in low flame
 put the weight allow it to cook for 10mins.

after 10 mins open it press the mutton and see that it is
 cooked by 3/4, now add hot water, when you see the
 mixture boiling.

add rice with out water " Don't Mix it" taste the mixture
if you want salt add it.

now close the cooker, you will see the steam coming out
 from the lid now put he cooker weight and sim the flame
fully leave it to cook for 12 mins.

open the cooker shift to another container and spread little
amount of ghee and sprinkle garam masala powder and
spread it equally.

your briyani is ready.

[ if you want to add fried cashew nuts you can add]

IF YOU WANT TO DO BIRIYANI WITH BROILER CHICKEN 
DON'T LEAVE INTERAVALS JUST ADD CONTINUESALLY 
AND CLOSE THE COOKER.