MY NEW RIBBON ROSES
This is my recent ribbon embroidery work............This time I have done roses with satin ribbon ........thought of giving a try with buds and the outcome was satisfying to me so hope to work more on ribbons in future..........
A good laugh is sunshine in a house and patience is companion of wisdom
RAMADAN SPECIAL
RAMADAN SPECIAL AGAR AGAR
These are my this year Ramadan special Agar Agar ........... Agar Agar is purely vegetarian and good cooler for body after a day long fasting.........Other dishes for break fasting will differ daily but Agar Agar will be compulsory recipe.......... of course the version will change daily with different essence and color..............
This is the normal colored which is cut to my desired shape to make it easy to have ............I will keep posting my agar agar as day goes......................
These are my this year Ramadan special Agar Agar ........... Agar Agar is purely vegetarian and good cooler for body after a day long fasting.........Other dishes for break fasting will differ daily but Agar Agar will be compulsory recipe.......... of course the version will change daily with different essence and color..............
This is the normal colored which is cut to my desired shape to make it easy to have ............I will keep posting my agar agar as day goes......................
MUTTON DUM BIRYANI WITH CHICKEN-65 AND ONION RAITA
MUTTON DUM BIRYANI WITH CHICKEN-65 AND ONION RAITA
Biryani with chicken-65 and onion raita |
Chicken - 65 |
The method of preparing chicken-65 you can check from my previous posts.........
Mutton Biryani |
Ingredients:
Mutton - 1 1/4 kg
Basmathi rice - 1 kg
Onions sliced - 6 big
Ginger paste - 6 tbsp
Garlic paste - 5 tbsp
Green chillies - 5
Chilli powder - 2 tbsp
Tomato chopped - 7 big
Curd - 100 ml
Mint leaves - 1 bunch
Coriander leaves - 1 bunch
Lemon juice of - 1 no
Salt - to taste
Oil - 250 ml
Ghee - 100 ml
Whole garam masala
Cardamom - 4 no
Cloves - 4 no
Cinnamon - 3 to 4 strips (1 inch each)
star anise - 3
Bay leaves - 4 no
Procedure:
1. Wash mutton well and keep aside.
2. Heat oil in a pressure cooker or thick bottom vessel. Add cardamom, cinnamon, cloves, star anise and bay leaves and stur for a minute.
3. Add chopped onions, green chillies (slit vertically), ginger and garlic paste. Continue stirring in a slow fire till the raw smell of onions reduces.
4. Add chopped tomatoes and continue stirring till it gets smashed well.
5. Add salt, chilli powder, mint leaves, coriander leaves and continue stirring for few minutes.
6. Add mutton, curd and continue cooking till the mutton gets 80 percent cooked. Add water if required.
7. Cook the gravy in pressure cooker, once mutton is cooked you can transfer it to biryani vessel
8. Add lemon juice and mix it.
9. Now add water in the ratio of 1:2
10. When gravy boils add the rice check the salt then close the vessel with its lid. Do not mix after this stage.Your can open once and pour the ghee on the surface when all water is absorbed ..You need to put on burning charcoal above the lid .........Your biryani will be ready in 20 mins stitch off your stove and leave it .
11. U can open after 1/2 hr and check ....... do not mix vigorously ......... while serving take the rice from sides........
Biryani with chicken-65 and onion raita |
SHOE POCKET
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