Ingredients

1. Dry chickpeas- 1/2 to 3/4 cup
2. Kashmiri chili powder- 1 tsp(or to taste)
3. Coriander powder- 1.5 tsp
4. Turmeric powder- 1/2 tsp
5. Garam masala powder- 3/4 tsp
6. Green chili( cut vertically)- 1 no
7. Water- 1 and 3/4 to 2 cups
8. Chopped Coriander leaves: 2 tbsp
9. Oil- as required
10. Salt- to taste

To grind together

1. Diced Onion- 1 large
2. Diced Tomato- 1 large
3. Ginger- 1" piece
4. Garlic- 2 small cloves

Directions

• Soak chickpeas overnight (or for about 8 hrs).Drain ,rinse well and keep aside.
• Grind together all the ingredients listed under'to grind' to form a smooth paste.
• Heat oil in a pressure cooker and add the prepared onion- tomato paste.Cook for few minutes,stirring well in between, until oil starts to separate.
• Reduce flame to low and add kashmiri chili powder,coriander powder,turmeric powder,garam masala and green chili.Mix well and cook for about a minute.
• Add water,chickpeas  and salt to taste.
• Close the pressure cooker and cook for about 15 to 20 minutes or until done.
• Open the cooker when the pressure is released and add chopped coriander leaves.( if you require a thicker gravy place cooker on a medium heat and cook until desired consistency is reached.

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Ingredients

1. Ripe Avocado ( mashed)- 1 no
2. Hard boiled egg ( chopped)1 no
3. Lemon juice-1 tsp
4. Black pepper powder-to taste
5. Salt to taste
6. Salad green of your choice- 1/4 cup
7. Whole wheat bread-4 slices

Method

• In a mixing bowl, combine avocado, egg,lemon juice,pepper powder and salt.Mash well with a fork until combined.
• Add chopped salad greens and mix lightly.
• Take 2 slices of bread and spread 2 to 3 spoonfuls of the  avocado- egg mixture on it.
• Top with the other slice and cut into half.

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Ingredients

1. Peanuts-( with skin)- 1/2 to 3/4 cup
2. Garlic-crushed(skin on)- 4 to 6 cloves(optional)
3. Curry leaves- 2 sprigs
4. Red chili powder- 1/4 to 3/4 tsp
5. Asafoetida- 1 or 2 pinch
6. Oil- For deep frying
7. Salt- to taste

For Sev

1. Kadalamavu / Besan flour / Gram flour- 2 cups
2. Red chili powder- 1/2 tsp
3. Turmeric powder- 1/4 tsp
4. Asafoetida- 2 pinch
5. Water- as required
6. Salt- to taste

For Boondhi

1. Kadalamavu / Besan flour / Gram flour- 3/4 to 1 cup
2. Red chili powder- 1/4 tsp
3. Turmeric powder- 1/8 tsp
4. Asafoetida- 1 pinch
5. Water- as required
6. Salt- to taste

Directions

To prepare Sev

• In a mixing bowl combine together all the ingredients for sev,except water.
• Slowly add water and mix well.Knead to form a soft dough.

• Heat oil in a pan.Place the dough in an idiappam maker /string hopper maker and press it into the hot oil in a circular motion.Do this in small batches.

• Fry this ,till it turns golden brown ,turning once in between.Drain on to a kitchen towel using a slotted spoon.( You have to do this quickly or else it will get burned.Also make sure that the oil is not too hot)
• Crush the sev gently with your hands.Keep aside.

To prepare Boondhi

• In a mixing bowl,combine together all the ingredients for boondhi. Slowly add water to make a smooth batter ( like dosa batter)

• Heat oil in a pan ,hold a slotted spatula over this and gently pour the prepared batter on to the slotted spatula,so that the batter drips into the oil.( Do this in small batches and do not overcrowd the pan)
• Drain this onto a clean kitchen towel.

To prepare mixture

• Add peanuts to the hot oil and fry it.Drain and keep aside.
• Add crushed garlic and curry leaves to the oil and fry till garlic turns golden brown.Drain and keep aside.

• In a large mixing bowl,combine together sev,boondhi,peanuts,garlic,curry leaves,red chili powder to taste and asafoetida. Mix well until combined.( Add more salt if required).

Allow it to cool completely and store it in an airtight container.

Note: I halved the recipe for the pics.

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Ingredients

1. Chicken-medium sized pieces- 400 to 500 gms
2. Onion-sliced- 1.5 cups(2 medium sized)
3. Green chilies-cut vertically- 2 nos(or according to taste)
4. Curry leaves- 2 sprigs
5. Ginger-finely chopped- 1 tsp
6. Garlic-finely chopped- 1 tsp
7. Kashmiri chili powder- 1 tbsp(see notes)
8. Turmeric powder- 1/2 tsp
9. Coriander powder- 3/4 tbsp
10. Garam masala powder- 3/4 tsp
11. Water- 1/4 cup
12. Potato-cubed- 3/4 cup( one medium sized)
13. Thin coconut milk- 1.5 cups
14. Thick coconut milk- 1/2 cup
15. Salt- to taste
16. Oil- as required

Directions

• Heat oil in a pan and add onion,green chilies,curry leaves.ginger and garlic.Saute until onion turns golden brown ,over a medium low flame.
• Reduce the flame to low and add kashmiri chili powder,turmeric powder,coriander powder, garam masala powder and 1/4 cup water.Cook for about 3 to 4 minutes,stirring continuously until masala starts to leaves the sides of the pan.
• Add potato and mix well.Cook for a minute or two.
• Add chicken pieces and saute for few minutes..
• Add thin coconut milk ,salt and mix well.Cover and cook till the chicken is done and gravy turns thick.
• Add thick coconut milk and simmer for few minutes.Serve with appam ,chapathi or rice.

NOTES

• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 1.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you require more gravy add sufficient quantity of hot water  while adding the thin coconut milk to the curry.

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Ingredients

1. Chicken-(medium sized pieces)- 500 gms
2. Onion-sliced- 1/2 cup(one medium sized)
3. Curry leaves- 2 sprigs
4. Oil- as required

For Masala paste

1. Kashmiri chili powder- 2 tsp( or to taste)
2. Coriander powder- 1 tsp
3. Turmeric powder- 1/4 tsp
4. Fennel seeds- 3/4 to 1 tsp
5. Black pepper corns- 1/2 to 1 tsp
6. Green chilies- 1 or 2 nos( according to taste)
7. Ginger- 1 inch piece
8. Garlic- 3 to 4 large cloves
9. Vinegar- 1 tsp
10. Water- as required
11. Salt- to taste

Directions

• In a blender,combine together all the ingredients listed under 'For masala paste' and blend to form a smooth paste.
• Rub this onto the chicken pieces and refrigerate for about 1 hour.
• In a heavy bottomed pan cover and cook the marinated chicken until it is 3/4 th done.Keep aside
• Heat oil in a pan( use oil just enough to shallow fry the chicken pieces) and add the cooked chicken pieces , sliced onion and curry leaves,fry until it turns golden brown,carefully turning once or twice in between.
• Add more curry leaves if required.

Serve with rice or chapathi.

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Ingredients

1. Mutton-500 gms
2. Turmeric powder-1/2 tsp
3. Bay leaf- 1 no
4. Cardamom pods- 2 nos
5. Cloves- 2 nos
6. Cinnamon-2" piece
7. Ginger ( chopped finely)- 1" piece
8. Garlic (chopped finely)-  5 to 6 cloves
9. Onion ( sliced )- 2 medium 
10. Shallots ( sliced)- 1 cup
11. Green Chilies (cut vertically)- 2 to 3  ( see note)
12. Curry leaves- 1 sprig
13. Coriander powder- 1 tbsp
14. Red chili powder-1/2 tsp( see note)
15. Garam Masala powder-1/2 tsp
16. Fennel powder-1/2 tsp
17. Tomato ( sliced)- 1 small
18. Oil
19. Water
20. Salt to taste

Todry  roast and grind

1. Grated coconut-1/2 cup
2. Black pepper corns-1 tsp 

For tempering

1. Mustard seeds-1/2 tsp
2. Coconut ( sliced)-3 tbsp
3. Curryleaves- 1 sprig

Method

• Place the mutton pieces in a pressure cooker along with 1/2 tsp turmeric powder,salt to taste and 1/4 cup water.Cook until mutton is just done.Separate the mutton pieces from the stock and keep aside.
• Meanwhile  add grated coconut in a pan and dry roast it until it turns brown.( Be sure not to burn it).Switch off the stove and add black peppercorns .Grind this to a smooth paste without adding water.Keep aside.
• Heat oil  in a pan add bay leaves,cardamom,cloves and cinnamon.Saute for a few seconds.Now add onion,shallots , green chilies and salt to taste.Saute for about 10 to 15 minutes on a medium flame, until it turns golden brown.
• Reduce the flame to low  and add coriander powder,red chili powder,garam masala and fennel powder along with 2 tbsp water.Saute for about 5 minutes or until oil separates.
• Now add the cooked mutton pieces and mix well until combined.Add the coconut paste ,tomato and sufficient quantity of stock.Adjust the salt level at this point.Cover and cook over a medium flame for about 10 to 12 minutes or until gravy is thick enough.
• Now for tempering,heat oil in a pan, add mustard seeds and let it splutter.Add shallots ,coconut slices and curry leaves .Saute until it turns golden brown.Pour this over the curry.

Note:
I used 5 green chilies and did not use red chili powder.You can adjust the spice level according to your taste.

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Ingredients


FOR RICE

1. Basmati rice- 1.5 cups
2. Cardamom- 4 nos
3. Cloves- 4 nos
4. Cinnamon- 1.5" piece
5. Star anise- 1 no
6. Water- 3 cups
7. Salt to taste
8. Lime juice
9. Ghee-as required

FOR MUTTON MASALA

1. Mutton - 400 to 500gms
2. Tomato chopped- 1 medium sized
3. Kashmiri chili powder-3/4 to 1 tsp 
4. Turmeric powder- 1/2 tsp
5. Lime juice- 1 tsp
6. Salt to taste
7. Water-as required
8. Oil - as required
9. Ghee-as required

For marination

1. Kashmiri chili powder-1/2 tsp
2. Turmeric powder-1/2 tsp
3. Salt to taste

For cashew-coconut paste

1. White poppy seeds-1/2 tsp
2. Cashew nuts-5 to 6 nos
3. Grated coconut- 2 tbsp

For onion masala paste

1. Onion- diced- 2 medium sized
2. Ginger- 1.5" piece
3. Garlic-4 large cloves
4. Green chilies- 5 to 6 nos( or to taste)
5. Whole black pepper- 1/2 tsp
6. Cardamom- 2 nos
7. Cloves-2 nos
8. Cinnamon- 1 " piece
9. Fennel seeds-1/2 tsp
10. Mint leaves- 8 to 10 nos

For Garnishing and layering 

1. Cashew nuts- 10 to 12 nos
2. Raisins-1.5 tbsp
3. Onion -sliced finely- 1 medium no
4. Ghee- as required
5. Garam masala- 1/8 tsp
6. Mint and coriander leaves- chopped-1 to 2 tbsp

Method

To prepare rice.

• Wash rice until water runs clear.Heat oil and ghee in a pan and add cardamom,cloves,cinnamon and star anise,saute for few seconds and add the drained rice.Fry rice for 3 to 4 minutes,stirring continuously.
• Add salt,lime juice and water.Cover and cook until it is 3/4 th done.Transfer it to a large tray and allow it to cool slightly.

To prepare mutton masala

• Marinate the mutton pieces with ingredients listed under ' For marination'
• Soak cashew nuts and poppy seeds in water for 15 to 20 minutes.Grind this along with grated coconut to form a smooth paste.Keep aside.
• Grind together all the ingredients listed under 'For onion  masala paste' to form a smooth paste.
• Heat oil in a pan and add the onion masala paste and saute until oil separates or it starts to leave the sides of the pan.
• Add chopped tomato and cook for  2 to 3 minutes.
• Add kashmiri chili powder and turmeric powder.Saute for a minute and add the mutton pieces( add 1/4 to 1/2 cup water as required)and salt to taste.Cover and cook until it is half done.Now add the cashew -coconut paste ,mix well.Cover and cook until it is done and gravy turns thick.( The gravy must be really thick and should coat the mutton pieces well)

For Layering

• Heat oil/ghee in a pan ,fry onion,cashew nuts and raisins separately until it turns golden brown.Keep aside.
• Preheat oven to 180 Deg C.
• Lightly grease  a baking pan with ghee.Arrange prepared rice and mutton masala in layers.Sprinkle one pinch of garam masala , 1/8 tsp ghee,and few tsp of chopped coriander and mint leaves on each layer of rice.
• Garnish with fried cashewnuts,raisins and onion.
• Cover it with an aluminium foil and bake for 20 to 30 minutes.

( for stove top method,layer rice and mutton masala in a greased heavy bottomed pan and cover it tightly..Heat a tava /dosa pan and place the biriyani vessel on top of the tava.Reduce the flame to low a cook for about 20 minutes.)

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