Kacche gosht ki dum biryani

Ingredient

2 very Large  onions sliced thin and fried in oil untill light brown .

For meat tenderizer
500 gm of goat meat 2 inches pieces
2 Tbsp of papaya paste (meat tenderizer)

For meat marinade
1 tsp of turmeric powder or haldi
1 tsp of salt
1Tbsp of green chilli
2 Tbsp of yogurt
2 tsp of garam masala
3 tsp of biryani masala or mutton masala
2 Tbsp of ginger garlic paste
2 tsp of red chilli powder
1/2 tsp of nutmeg powder
2 tsp of coriander powder
handful of mint leaves cut fine
handful of coriander leaves chopped
Handful of fried onions 

Ingredients for cooking rice 

For 500 gm of meat take 500gm of long grained basmati rice 
Boil 3 cups of water with 2 tsp of salt

Wrap up whole masala ingredients

2-3 tez patta 

1 tsp of cumin seeds /jeera 

1 Tbsp of coriander seeds

1/2 inch of cinnamon stick 

3 small cardomoms
1 big cardomom 
5-6 black pepper 
3-4 cloves

Other important ingredients for top most layer in sequence  

Handful of fried and crisp onions .

2 Tbsp of ghee or clarified butter .

Handful of mint leaves 

Handful of coriander leaves 

kesar soaked in warm milk for an hour 

1 tsp of garam masala 

1 tsp of biryani masala 

 

Method

1.Apply meat tenderizer or papaya paste on meat , 1/2 tsp of salt and keep it overnight in the refrigerator.

2.Marinade goat meat with all above ingredients for 2 hours in a refrigerator.

3.Method to Cook rice 

         A )Wrap above ingredients in one small cloth tie and leave it into boiled water .

        B)Let it boil for 2 minutes then put rice .This allows rice to be cooked in whole masala flavour . 

        C)Cook rice untill 40 % done .
        D)  Drain them and keep. 

4. Take large cooking pot and make layer of marinated meat . 

5. Make another layer of cooked rice . 

6. Put all ingredients for top most layer .

7. Close lid tightly with dough from all sides .

8. Put a flat pan on medium low fire and put your biryani pot on it . 

9. Let your biryani cook for 50-55 minutes then turn off heat and let it sit for 20 minutes in closed container . 

10. Serve with raita and red chilli  garlic chutney . 

Note : its extreamly important to tenderize meat before cooking then only its going to cook nice ,tender and juicy . 

Dahi bhalla delhi style

Serves 3-4 plates of dahi bhalla chaat

Ingredients for about 12 Bhallas

1 cup of udad daal / (250ml)
2 tbsp of moong daal
1/2 inch of grinded ginger
2 green chilli grinded
salt to taste
oil to deep fry .

Ingredients to make chaat
3/4 cup of Green chutney
1 cup of imli chutney
2 cups of yogurt
2 tbsp of sugar
2 tsp of black salt
1 Tbsp of freshly grounded jeera powder .
salt to taste
chaat masala to sprinkle on top
red chilli powder to sprinkle on top

Method to make bhallas

1.Soak both udad and moong in 2 cups of water for an hour .

2.Grind them into a thick paste .

3.Mix with grinded ginger, green chilli paste and salt .

4. Keep this paste for minimum two hours in the fridge .

5.Take oil in a pan enough to deep fry .

6. Let oil be hot. check with the little paste if it comes on top quickly it means oil is ready to fry .

7. Take one Tbsp and fry dahi bhalls in medium low .

8. Medium low flame allows bhallas to cook from inside while not burning them from outside .

Note-Its very important to keep the paste for few hours after you grind it , else bhallas will not be puffy and they will just soak oil.

9. Now bhallas are cooked . soak them in cold water for a minute and squeeze water out with your hands .keep them aside .

10. when you want to serve chaat .
a) Take yogurt in big bowl .
b) Add salt , black salt , sugar , cumin powder .
c) In a serving plate place 5 bhallas
d) Top it with yogurt mix .
e)  Then top with a tsp or two.      green chutney.
f) Then top with 1 tbsp or two tamarind/imli chutney .
g) Sprinkle some chaat masala .
h) Sprinkle with red chilli powder .

your dahi bhalla chaat is ready to dig in . depending upon your taste for spices you can add/reduce the chutneys you are using .

Pineapple raita or pineapple in yogurt

Ingredients
1 cup of pineapple chunks cut  into 1/2 inch pieces .

1 cup of fresh yogurt

1 tbsp of sugar

1/2tsp of freshly roasted cumin/jeera powder

Method
If pine apple is sweet and juicy straight away mix it with yogurt , sugar and cumin powder.Let pine apple juice mix with yogurt throughly . refrigerate for atleast 20 mi utes before serving. 

If pine apple is not sweet then take one pan and toss pine apple with sugar for a minute or two till it gets soft and then mix with yogurt and cumin powder.

Red pepper and garlic chutney

Serves about 2Tbsp of chutney
Ingredients
5 whole red peppers
3 cloves of garlic
salt to tatse

Method
soak red peppers for an hour or two , then grind with garlic to fine paste . add salt to taste and your pepper chutney is ready .

Hari chutney or Coriander chilli chutney

Serves 3/4 cup of chutney
Ingredients
Handful of corinader leaves
1 green chilli
2 cloves of garlic
salt to taste

Method
Grind everything with 1/4 cup of water. add salt to taste . your chutney is ready .

Imli ki chutney or Sweet and sour Tamarind chutney

Ingredients
50 gms of tamarinds
3 cups(250 ml)of water
6 Tbsp of sugar or 150gms of jaggery.

note » you can adjust sugar or jaggery according to how sweet you like your chutney to be . i like my tamarind chutney to be sweet.

Method
Boil water and put small pieces of tamarind along with sugar or jaggery in it .boil the mixture untill it gets little thick like a white sauce .

You can refrigerate imly chutney in freezer in air tight container for months and use with so many indian snacks like dahi bhalla,samosa, bhel,golgappe and so on .

Soft scrumptious wheat donut

INGREDIENTS

1 CUP of wheat flour
3 tbsp of sugar
1/2 tsp of salt
1 tbsp of oil or butter
1/2 cup of warm water
1 tsp of yeast

METHOD
Mix all dry ingredients and oil . Activate yeast in warm water.
Knead dough for 5 minutes .
Let the dough be little sticky .
Let it stay untill.it gets double in size . It will take about 1 hour 30 minutes .
Now punch dough again with your hands . And keep it for overnight . At the time of serving divide dough into 10 portions . Make round discs about an inch and half . And use a small bottle cap to make a hole at the centre.
To make the donuts soft and fluffy and cooked from inside you must fry them in low heat untill they get golden brown .
Sprinkle sugar on top or pour melted chocolate on them . Serve hot and fresh .mmm its a divine pleasure .