• Wash mutton and take it in a vessel.
• Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
• Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
• Take 2 litres of water in a vessel and put it on the stove.
• 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.
• Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
• 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.
• Then turn off the stove. Leave the stuff for 15 minutes.
• Hyderabadi mutton biryani is ready to serve.

• Separately soak rice and urad dal at least 6 hour or overnight in water.
• Grind to paste.
• Mix together, add salt with water to make batter.
• Leave in room temperature overnight.
• Mix onion and chilies to the thin batter.
• Heat pan or griddle with little ghee or oil.
• Spread the mix on pan in circular motion to make thin Dosa.
• Cook on both the sides, if desired.

• Heat oil. Add mustard seed, peas, onions and spice.
• Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
• Add potatoes and mix and cook some more Serve
• Add filling inside Dosa and roll. Serve hot with Chutney.

Ingredients:

500 gms kheema (minced meat)
1/4 cup of Bengal gram lentil(soaked in water for 1/2 hr)
10 cloves garlic
1 tsp cumin seeds
5 pods green cardamom
2 sticks cinnamon
5 cloves
1/4 tsp turmeric pwd
1 tsp red chilli pwd
2 tbsp oil/ghee(clarified butter)
1 1/2 cup water
Mix all the above ingredients and bring to a boil and then bring to medium heat for 2 mts before reducing to low heat until all the water evaporates and the meat and dal is cooked.Stir occassionally to prevent burning.
Then add salt and blend in a mixie and knead it like a dough.Shape into round pattis.
For filling:

3 tbsp finely chopped onions
2 tbsp finely chopped fresh mint leaves
3 tbsp grated yogurt cheese
4 deseeded and chopped green chillis
salt
Mix all the ingredients for the filling.

Flatten the pattis and put a tbsp of the filling in the center and reshape into a patti.Refridgerate for 20-25 mts.


Pre-heat a griddle adding 2 tbsps of oil/ghee and shallow fry 3 kebabs at a time.Let them cook on low heat to medium heat.Flip over and brown both sides till golden brown.
Serve with salad,onion rings and lemon wedges.

Note:The authentic recipe calls for chunks of meat which is cooked in spices and pounded in a stone mortar.I have used minced meat out of sheer convenience..:)

Recently I have been craving to eat sweet; I was really not in the mood to eat a cookie or a cake. I just craved for something home made and something my mom used to make for us as kids. So, I decided to make chana dal payasam (we call it chanaga bedala payasam), one of my favorites. It can be enjoyed either hot or cold. The payasam is a combination of chana dal, sabudan cooked with milk in jaggery syrup. The thickness for the payasam comes from the cashew and coconut paste. A very simple but ultimate satisfying dessert.
There were few reasons I wanted to make this sweet -
It’s been almost four months I started blogging,
To satisfy my sweet tooth I was craving for and
Offering as naivedyam for the god.

Recipe:
Chana dal (pachi chanaga pappu) – 1 cup
Sago (sabudan, sabiyamu) – 1/4th cup
Jaggery- 1cup
Milk- 3 ½ cups
Water- 3 cups
Cardamom -2 (crushed)
To Grind:
Whole Cashews – 7
Grated fresh coconut – 2 to 3 tbsps (I used frozen coconut, I just put it in the microwave for 30 seconds for it to become soft)
For tempering:
Ghee- 2 tsps
Few cashews and raisins.
Cook chana dal with one cup of water in the pressure cooker. Make sure the dal still holds its shape, so its very important not to over cook it.
In a small vessel put the sabudan with one cup of water and cook in low heat for about seven minutes or until the sabudan is cooked through. Keep it on side.
In a mixer grind the cashew and coconut with half cup of milk.
In a small pan add the ghee and fry the cashew and raisins till golden brown.
Now take a vessel, add one cup of water with the jaggery and boil till the jaggery melts. Then add the cooked sabudan, mix and add the cashew-coconut paste with 3 cups of milk. Cook all these in medium heat for about ten minutes.
At this point add the cooked chana dal (with the water) and boil the whole thing in low heat for another ten minutes. At the end add the cardamom powder and fried cashew and raisins.
Let it sit for few minutes, offer as naivedyam to the god and enjoy this payasam with your loved once.
Please note that the payasam gets thicker after it’s cooked for couple of hours.

There are innnumerable ways of cooking eggs right from a simple boiled egg or bull's eye to a stuffed egg curry.Bagara Anda Masala requires the famous Indian 'Bagara masala' which is a type of Indian curry where the key flavours are coconut, tamarind, peanuts and sesame seeds. Bagara Baigan(egg plant),a Hyderabadi speciality dish is cooked with these ingredients which lends its a certain exotic rich creamy quality that no one can resist.Bagara Anda Masala is eggs cooked in peanut-sesame paste and in tamarind sauce and without the use of onions or tomatoes(onions and tomatoes are the basic ingredients for most indian curries) and believe me it tastes great.This dish goes well with flavoured rice,rotis or white rice.

Ingredients:

6 boiled eggs
1 1/2 tbsp roasted peanuts
1 1/2 tbsp sesame seeds (til,nuvvulu)
1 tbsp fresh coconut
1 tbsp poppy seeds (optional)
oil for cooking
1/4 tsp cumin seeds (jeera)
pinch of methi (fenugreek seeds)
1-2 whole dry red chillis
4 garlic flakes chopped
8-10 curry leaves
2 slit green chillies
1/2 - 3/4 tsp chilli powder
1/2 tsp jeera pwd
1 tsp coriander pwd
1/3 tsp turmeric pwd
1 1/2 tbsp tamarind paste
1 cup water - as required
salt
1/4 tsp garam masala pwd

Heat 2 tsps oil in a pan and add the boiled eggs and fry for 2 minutes and remove.Make small slits with a knife along the length of the eggs and keep aside.

Dry roast sesame seeds and poppy seeds for 4-5 minutes. Grind sesame seeds,poppy seeds,fresh coconut and roasted peanuts to a fine paste adding some water.Keep aside.

Heat 1 1/2 tbsps oil in a pan.Add cumin seeds and let them splutter and then add methi seeds.curry leaves,dry red chilli,green chillis and chopped garlic fry for 20 seconds and then add the ground paste.Saute till oil seperates..i.e approx 7-8 minutes on medium heat and stirring it constantly so that it doesnt burn.
Now add chilli pwd,turmeric pwd,coriander pwd,cumin pwd and saute again for 30 seconds.
Add the boiled eggs and mix well.Add tamarind paste and let it cook covered for 4-5 minutes.

Now add 1 cup water and salt, cover and cook on medium flame for about 10-12 minutes. Lastly add garam masala pwd (optional).

Serve hot along with plain white rice, biryani, paratha or roti