!! HAPPY ONAM !!

RECIPE OF THE WEEK || ADA PRADHAMAN (PAYASAM)

INGREDIENTS :

Ada - 200 gms
Jaggery - 750 gms
Ghee - 200 gms
Cardomom - 50 gms
Coconut - 3
Raisins - 10
Cashewnuts - 10 
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PREPARATION METHOD :

1. Melt Jaggery and keep aside.
2. Boil water and keep the ada in it till it is cooked soft. Strain after 10 minutes and keep aside.
3. Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
4. Take two extracts of the coconut milk and add the second extract to the above mixture.
5. Boil this until it becomes thick. Take it off the fire and add the first extract of milk.
6. Fry the cashew and raisins and ghee and garnish the payasam

RECIPE OF THE WEEK || HYDERABADI MUTTON BIRYANI

INGREDIENTS:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

PREPARATION METHOD:

    1. Wash mutton and take it in a vessel.
    2. Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
    3. Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
    4. Take 2 litres of water in a vessel and put it on the stove.
    5. When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
    6. Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
    7. Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
    8. Then turn off the stove. Leave the stuff for 15 minutes.
    9. Hyderabadi mutton biryani is ready to serve.

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HAPPY INDEPENDENCE DAY

RECIPE OF THE WEEK || SEMIYA PAYASAM

INGREDIENTS:

Vermicelli 1 cup
Cashew nuts handful
Raisins handful
Water 3/4cup
Sugar a cup
Saffron a pinch
Milk a cup
Cardamom two or three pods

PREPARATION METHOD:

1. Heat the ghee and fry the vermicelli till light brown.
2. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes.
3. Your payasam is ready and can be served hot or cold.

ONAM SNEHAKODI