Mutton curry (curried lamb)

This is one of my daughter's favorite dish.She makes lot of commotion but just she usually ends up eating just a few pieces(the ones with bone in )..:)

Ingredients:
For marinating:
2 lbs mutton cubed(lamb),

1tsp ginger garlic paste,
1tsp red chili powder,
1tsp turmeric powder,
1tsp salt,
2tbs plain yogurt.
For masala:
10 cloves,
1inch cinnamon stick,
4-5 cardamon,
2tbs coriander seeds,
1tbs khus khus
For the curry:
1 big onion diced,
3 tomatoes cubed,
2tsp ginger garlic paste,
4-5 green chilies(cut lengthwise)
3 tbs oil,
salt to taste
Method:

• Wash the mutton throughly and marinate using the ingredients under marinating.keep it refrigerated for about an hour.
• In a heavy bottomed pan heat oil and add green chilies and onions and saute them till the onions are translucent.
• Add ginger garlic paste and fry well.
• Add the marinated chicken and cook for few minutes.
• Add the onions and pressure cook the whole thing till the mutton is cooked(about 5 whistles).you can also cook in the pan but be sure keep it on low flame and cook till the mutton is well done.
• Once the mutton is cooked add the masala powder(grind the ingredients under masala .You can make into paste by adding little water) and cook till the whole thing to desired consistency.
• Serve hot with rice or roti.

Chili chicken (repost)

Chili chicken is most popular appetiser tickling the taste buds of food lovers till day.Even though it is a Chinese recipe it has made its way to different cuisines . Here is andhra style chili chicken recipe....

Reposting this for the event 'The potluck chicken' hosted by Vicky
Ingredients:
2lbs boneless,skinless chicken cut into 1"pieces,
2tbs ginger garlic paste,
2tsp red chili powder,
2tbs all purpose flour,
2 tbs corn flour,
oil for frying,
1 egg,
1tbs lemon juice,
5-10 cashew nuts,
6-10 green chillies,
curry leaves,
1 medium onion diced,
1 bell pepper diced,
1cup plain yogurt,
few drops food color(optional),
salt to taste.
recipe:
Add egg,salt,chili powder,ginger garlic,flour,corn flour,lemon juice and chicken and marinate it for 1 hour.
Deep fry the marinated chicken pieces.
In another heavy bottomed pan heat 2 tbs of oil add cashews ,green chillies and onions.
When the onions are translucent add bell pepper and add little salt to it .
When the bell pepper is cooked add the blended plain yogurt and food color.
Keep it stirring and add the chicken pieces .
cook for 2-3 minutes .
serve hot with cilantro on top.

Dhum biryaani (dish I can die for)

DhumBiryani is one of the most popular delicacies of Hyderabad.Dhum biryani is made in two ways..kachi biryani and pakki biryani.kachi biryaani is done with raw meat ,rice and spices cooked together .In pakki biryani curry and rice are cooked separately and layered. I guess my recipe comes under second kind.
I like this dhum biryaani for two reasons....first for it's greeeeaaat taste and second my dear dear husband(learnt it from his friend) makes this awesome dish ....just sitting back,relaxing and eating a great tasting dish ...it's a boon and I can say I'm lucky enough..:).my hubby cooks it with utmost care and perfection that all of it is reflected in the taste.. After enjoying it for several times I am shedding my ego to say these words" dear you make dhum biryani better than me....you are the best".......

Ingredients:

5 leg quarters halved or 10 medium drumsticks,

4 cups basmati rice,

6 cups water.

For marination:

2 tsp ginger garlic paste,

1/2 cup yogurt,

1tsp red chili powder,

1 tsp turmeric powder,

1 1/4 tsp salt,

For biryaani:

1 medium onion,

4 green chillies,

1tsp ginger garlic paste,

5-6 cloves,

3 star anise,

2 -3 jaapatri/mace,

bay leaves few,

1" cinnamon stick,

2-4 cardamon,

1/2 bunch mint,

Biryaani masala powder( I use shan biryaani masala 1pk for 5 cups rice),

2-3 tbs oil

method:

marinate chicken pieces with salt,red chili powder,turmeric,ginger garlic paste and yogurt.

• wash and cook rice in rice cooker adding water in 1:1 1/2 (rice:water) ratio.Cook till the rice is 3/4 th cooked.
  
• In a heavy bottomed pan heat oil and add bay leaves,cinnamon,star anise,jaapatri/mace,cloves,cardamon,green chillies and onions in order.Saute them till the onions sweat.
• Add ginger garlic paste and fry for 1 min.



• Add chicken pieces and mint. mix well and cook keeping the lid closed.
• Once the chicken is cooked thoroughly add garam masala and cook for 2 mins in simmer.


• Now take the cooked chicken pieces in a plate leaving 2-3 pieces in pan.
• Add the rice like a layer covering the pieces.Again add chicken and rice layers.
• keep the lid closed tightly and cook on a very low flame for 5 mins.Once the rice is well done mix thoroughly and put the lid on and cook for about 2-3 mins.

Note: Shan biryani masala has salt in it .If the masala you are using has no salt you can add acordingly during marination. Ajust spices according to your spice level.

Traditionally once the layering is done the lid is sealed with dough so that the air don't escape ...so keep a tight fitting lid once you are done with layering.