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.

AMBROSIA - New Outlet open at pattom

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

RECIPE OF THE WEEK || KESARI SWEET

Very simple to cook too tasty sweet dish from South India with Semolina (rava) as main ingredient. Kesari sweet is very easy to make simple dessert as a fast food.

INGREDIENTS:             

    1. Rava(semolina) -1 cup
    2. Sugar-1 1/4 cups
    3. Cashew nuts and raisins -3 tbsp (fried in ghee)
    4. Water-2cups
    5. Pineapple or any essence-1/4 tsp
    6. Orange edible food color- a pinch
    7. salt a pinch
    8. Ghee- 1/2 cup
    9. Cardamon- 4 to 5(well crushed)

PREPARATION METHOD:

    Pour few tsp of ghee in a hard bottom vessel,roast rava till it turns light brown,keep aside.
    Again add the remaining ghee,heat a little,add cardamon,cashews,raisins fry till nice golden brown.
    Add water,salt food color,when it starts boiling add the rava(semolina),and stir well without any lumps.cook on low flame for a minute.
    Now add the sugar slowly, just the way you added the rava, so it blends in well.
    Keep stirring, feel the consistency loosening by itself (the sugar gives out water).
    Now add 1/4 tsp cardamon powder,essence keep stirring once again till the kesari thickens.
    Pour the ghee generously,and stir well.Don’t let it stick to the bottom.
    The ghee starts oozing out on the sides.That’s the perfect time to turn off the flame.you can also add bits of any fruit of your choice.TRANSFER THE KESARI TO A GHEE COATED PLATE,PRESS EVENLY,AND SET TO COOL.
    When it s cool cut into any shapes you like.Or serve as such.
    This recipe seems to be easy,but it requires lot of practice and patience to bring in the right consistency.The measurement is the main in this recipe.If all gets right you get the most simple and relishing sweet for a sumptuous meal.

RECIPE OF THE WEEK || MIXED BERRY AND BANANA FRUIT SALAD

PREPARATION TIME : 15 minutes

INGREDIENTS :

    2 cups hulled, roughly chopped strawberries
    A handful of raspberries
    1 cup blueberries
    1 apple, peeled, cored, roughly chopped
    2 bananas, peeled and thickly sliced
    1/2 teaspoon lemon zest
    2 teaspoons lemon juice
    1 teaspoon honey

PREPARATION METHOD :

Prep the berries before the bananas and apples, and add them to a large bowl. As soon as you add the bananas and apples, sprinkle lemon juice over them to keep them from getting brown. Add the zest and the honey and gently toss to combine.

Serve immediately. Or cover and chill for up to 2 hours before serving.

YIELD: Serves 6-8.