FISH STOCK

INGREDIENTS:

 Fish bones                          1 kg

 Onion ,cut into 4 pieces       100 g
 Bay leaves                           3
 Lemon juice                         2 tbsp
 Celery stick,halved              100 g
 Whole black peppers          10g
 Water                                 3  ltrs

Method:
Place all ingredients covered on heat for 20 minutes
Drain and use as required.

CHICKEN STOCK

INGREDIENTS:


 Chicken bones            1 kg    
Carrot,halved                100g
 Onion,halved                    100g
 Celery stick,halved            100g
 Bay leaves                         1 g
 whole peppers                 2 g
  water                       4 ltrs
 
Method:.Place all ingredients covered on gentle heat for(3-4 hours)..Occassionally skim.
Drain and use as required.
NB
To make mutton or beef stock ; use mutton or beef bones and follow same method .

Meat Curry Powder

Incredients

100 Gm red chillies{roast}
3 Cups   Coriander(400 gms){Roasted}
1 Tb.Sp  Pepper
1 Tb.Sp  Garam masala
1 Tb.Sp  Jeera
1 Tb.Sp  Cuscus
2" Piece  Haldi

Preparation

                Grind the the ingredients to a fine powder and store in a bottle.

Chilly Squid(Chilly Koonthal)

Ingredients

Squid/koonthal         - 1/2 Kg

Onion                       - 100 G

Ginger garlic paste    - 1 TBs

Green chilly              - 6 Nos (Cut in to long pieces)

Chilly powder           -3TB s

Turmeric Powder      -1Ts

Cornflour                  -2Ts

Soya Sauce              -1TBs

Chilly Sauce             -1TBs

Tomato Sauce          -1TBs

Oil                            -As required

Salt                          -To taste

Preperation
Clean Squid well and marinated with chilly powder ,turmeric powder and salt and keep a side for 10Min then fry.
Boil oil in a fry pan add onion ginger garlic paste and green chilly and saute well.
Then add fried squid and all sauces and enough salt and cook well.
Garnish with capsicum ,coriander leaves and serve hot.

Vegetable Biriyani

Ingredients
Biriyani rice                                                       1/2 kg
Cauliflower, cut into flowerettes                        250 gms
Green peas, shelled                                            50 gm
Carrots, cut into 2.5 cm. long pieces                 100 gms.
French beans, cut into diamond shaped pieces   100 gms.
Potatoes, cut into four pieces each                        3 Medium
Cardamoms                                                         6 Nos
Cinnamon                                                            1 Piece

Cloves                                                                 4 Nos
Peppercorns                                                         8 Nos
Shahjeera                                                             1 Ts

Bay leaves                                                            2 NOs
Strands saffron                                                       Few    

For  Masala

Onions, sliced                        250 G

Curd                                     1/2 Cup

Chilly powder                           2 Ts

Ginger-garlic paste                    2 TBs

Mint paste                                1 TBs

Garam masala powder              1 TBs

Coriander-cummin powder    1.5 TBs

Salt                                              To taste

Ghee                                        3 TBs

Oil                                               For deep frying onions

For  garnishing

Tomatoes, sliced                        1 Nos

Capsicums, sliced                      1 Nos

Onions, fried till crisp                 1 Nos

Mint leaves                                   Few

PREPARATION
     Wash the vegetables and keep aside . Mix all the ingredients for the masala, well except the ghee and oil and marinate the vegetables in it for 1/2 an hour.

     Heat oil and deep fry the onions till well browned. Remove from oil and let it cool . When cool, grind to a paste.

    Wash and cook the rice and keep aside . Lightly roast the saffron, powder and sprinkle over the rice.
     Heat ghee in a kadai and season it with the whole spices.
     Add the vegetables and saute for some  minutes.  Add enough  water and cook the vegetables till done and almost dry.
     Grease a vessel with little ghee and   arrange alternate layers of rice and the prepared vegetables.Close it with a airtight lid and put in dum for 10-15 mnts.  Garnish with fried onion, capsicum and tomatoes.

     Serve hot with chammanthi, pickle and pappad.