Tuesday, December 2, 2008

PALATHALIKALU:

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Milk - 1/2 liter (about 5 to 6 cups)
Rice flour - 1 cup
Jaggery - 200 gms( 2 cups grated)
Ghee - 3 tbsp
cardamons - 4

Preparation Method:
Boil 1½ cups of water in abig vessel,while it starts boiling add rice flour slowly without lumps.
Off the stove.
Cool & knead it with little oil applied to your hands.
Take a small quantity of dough in your palms, start elongating into a long string in a medium size thickness or u can use murukulu making machine for preparing thalikalu.
Break this into 1 inch pieces. Finish with rest of the dough.
Take a big vessel and boil the milk.
Add the prepared riceflour pieces and cook.
After they are cooked ( it takes about 20 to 30 min) off the stove
Add the crushed jaggery (or make syrup with jaggery adding little water and springle cardamon powder before serving.
It is very tasty and can be served hot or chilled

Monday, December 1, 2008

Hyderabadi mutton biryani

Hyderabadi mutton biryani:
Mutton :2 kgs
Basmathi rice : 1 kg ( i prefer india gate brand rice tasty and good)
Ghee or oil : 1/2 kg
Onions : 15 to 20 finely chopped very thin
garam masala : 4 tbspoon
Chilli powder : dried chillis fried and blended
Coriander powder : 2 tbsp
Ginger garlic paste: 2 tbsp
salt : accoring to taste
mint leaves : 1 bunch
coriander leaves : 1 bunch
green chilli : 9 finely chopped
curd : 1 cup
turmeric : 2 pinches
cumin seeds : 1 tbsp
cloves : 4 to 5
cinnomoon stick : 2inch
yellow color for colouring rice
wheat flour : 1/2 kg
Bay leave s : 5 to 6
Lemon juice : 2 lemons juice
Preparation method :
If u want u can use everest shahi biryani masala for nice flavour
and taste.for that u have decrease the quantity of garam masala.
Firstly wash the rice and soak for half an hour.
Wash mutton properly and add gingergarli paste , turmeric ,curd , coriander powder, green chilli,salt, mint, coriander leaves, lemon juice , bayleaf ,elachi , cloves and leave it for 2 hrs.
Fry the finely chopped onions in oil or ghee till they come to golden color and add those onions to the marinated mutton.
Now add hot oil or ghee which left after frying onions to the marinated mutton.
Start cooking biryani rice add more water to volume of rice itself so that its only three fourth cooked preferebly in normal vessel for cooking , if u prefer ricecooker use little less water than the volume of the rice.
U can use vessel or cooker for preparing biryani.if u use cooker or vessel procedur eis same.
When rice was three-fourth cooked , drain the water. Pour cold water over the rice so that the grains separate.
Cover the rice, followed by a mutton layer, finish with a rice layer. Springle little color on the rice.
if u use cooker allow for 5 whisles ,
If u use vessel knead the flour and cover the border of the vessel along with the lid of the vessel and place it on the fire.
When the mutton starts cooking in the vessel the steam will come out.
Keep in a low falme and let it cook for an hour more.till it becomes dry.
Just before serving garnish it with fried onions, lime,mint and coriander leaves.