Beef Biriyani

Biriyani Rice- 1/2 kg Beef - ½ kg Onion(big) - 2 nos(thinly sliced lengthwise) Chilly powder – 1 tsp Turmeric powder – ½ tsp Pepper powder – 1 tsp Green chillies -  8 nos Ginger-garlic paste - 2 tsbp Garam masala powder - 1 tsp Garam masala (whole) - A few Ghee – 1/4 cup Coconut oil – 1/4 cup Coriander mint leaves - A few Lemon juice - of 1 lemon Salt - As reqd  Fried onions – 4 tbsp

Fried cashewnuts -1 tbsp  Fried raisins – 1-2 tsp Preparation Marinate beef with chilly powder, turmeric powder , pepper powder and salt . Keep it aside for 10 mnts. Boil rice in salty boiling water, add garam masala (whole) and lemon juice and drain it when half done. Saute onion with oil in a pressure cooker till brown.Add green chilly, ginger-garlic paste, garam masala powder and salt as required and saute well.  Then add the marinated beef and  cook until the beef done well. Finaly add some chopped coriander and mint leaves. Grease a vessel with little ghee.Spread 1/2 of the beef masala and place 1/2 of rice over it. Pour 2 tbspn of ghee on top of it and sprinkle some fried onion , nuts raisins and a pinch of garam masala . Spread the remaining masala and top it with rice followed by ghee and fried onion , nuts ,raisins and garam masala. Close it with a air tight lid and put biryani in dum for 10 - 15 min .Garnish with coriander and mint leaves and serve beef biryani hot with putheena chammanthi and pickle .

Bechamel Sauce/ White Sauce

Ingredients

Butter                       50 gm
Olive oil                    1Tb Sp
Flour                         4Tb Sp
Milk Powder             10 Tb Sp
Water                          5 Cup
Chicken stock           10G

Preparation

              Melt the butter with oil in pot then add the flour while stirring then chicken cube.
              Dissolve the milk in the water and add to the above mixture and keep on stirring for 10-    15minutes or until thickening.

Pizza Sauce

Ingredients

4 Tomoto    Chopped and peeled      
1 TbSp       Tomoto Paste                      
2 TbSp       Tomoto ketchup                  
1 TbSp       Chopped Celery                  
2 TbSp       Olive oil                              
1 TSp         Salt                                      
1/4 TSp      Whit Pepper                      
1/2 TSp       Dried Thyme                         

Preparation

                    Boil all ingredients in a pot for 10 minutes.

RASAM POWDER

Incgredients

100 Gms     Red chillies

1 Cup          Coriander

1 Tb.Sp       Masoor dal

1 Tb.Sp       Chana dal

1 Tb Sp       Urad dal

1 T.Sp         Jeera

2" Piece       Haldi

2 Tb.Sp.      Pepper

Preparation

                    Roast the first 5 items and grind all the ingredients to a powder.

Pickle Masala Powder

Ingredients

100 Gm    Red chillies

1 tb.Sp     Methi

2 Tb.Sp    Moong

1 Tb.Sp    Jeera

1 Tb.Sp    Mustard

1 T.Sp      Haldi Powder

1.T.Sp      Hing Powder

Preparation

                   Grind all the ingredients together and bottle.

Sambar Powder

Ingredients

25 Nos    Red chillies

1 Cup      Coriander

1 T.Sp     Methi

1 T.Sp     Urad dal

1 T.Sp     Jeera

1 T.Sp     Hing

1 T.Sp     Haldi Powder

Preparation

               Grind all the above ingredients to a powder and store.

Western Curry Powder

Ingredients

2 Nos      Red chillies

4 Pods     Garlic

1 Tb.Sp   Pepper

1 Tb.Sp   Coriander

1 Piece    Ginger

1 Tb.Sp   Mixed spice

A few      Caraway seeds

1/2 T.Sp  Haldi

Preparation

                Pound all these into a powser .This does not keep for long.

Mulagai Masala (Chilly Masala)

Ingredients

3 Tb.Sp      Chana dal

3 Tb.Sp      Urad dal

6-8 Nos     Red chillies

                 Salt to taste

Preparation

                   Roast all these to a  brown colour,and grind to powder ,Mix with coconut oil or til oil before use.

Dosa/Idli Flour

4 Cups     Rice

2 Cups     Urad Dal

    Wash and dry both the above ingredients and grind to a rough powder.take 1 cup of the powder and grind to a rough powder.Take 1 cup of the powder and mix with enough water to form a batter.Keep it for 20-24 hours to ferment.Add salt and use as fresh batter.