Mutton Dum Biryani

This recipe was learnt from a Muslim cook expert in Mutton Dum Biryani when we were kids. My mother followed it dutifully and I have picked it up from her. 

Serves 3 to 4 (1/2 measure)

Ingredients

• 500 grams goat meat (front shoulder of young, adult male goat) See note below. 
• 500 grams Basmati rice
• 5 to 6 cloves
• 1 or 2 cinnamon sticks
• 125 grams onion, sliced finely
• 125 grams tomatoes, diced
• 50 grams ginger, ground to a smooth paste (one-tenth of the weight of meat) See note below.
• 50 grams garlic, ground to a smooth paste (one-tenth of the weight of meat)
• 1 bunch mint leaves
• 6 to 7 green chili peppers, whole
• Salt to taste
• 125 ml oil
• 1 heaped tsp chili powder
• 1 or 2 lemon, juiced

Without Flash

With Flash

Preparation

• Wash Basmati rice and soak it in water for an hour.
• Add water in another pan (large enough to cook rice), cover and keep it on simmer till gravy is ready.
• Heat oil in a pan. Add cloves and cinnamon and allow it to splutter.
• Add sliced onions and whole green chili peppers and saute for about 5 minutes or until golden brown.
• Add ginger and garlic paste and saute for about 5 to 7 minutes. Then add meat and salt and saute well for about 10 to 12 minutes. Add chili powder and stir well.
• Now add half of the mint leaves, curd and tomatoes and stir just once or twice. 
• Pressure cook for 3 whistles and simmer for about 4 minutes (more if the meat is tough) and allow to cool. 
• In the meanwhile, allow the simmering water to come to a boil and add salt in it. The add the soaked rice.
• Once the pressure is released, add lemon juice and taste. Add more if necessary, check for salt and allow the gravy to simmer for about 15 minutes.
• At the same time, allow the simmering water to come to a boil and add salt in it. The add the soaked rice. In about 4 to 5 minutes, the rice will start coming up to the top. After about 2 minutes when the most of the rice starts coming up to the top, drain the water in a pot. And add the rice into the gravy half first and add the remaining mint leaves on top of it and then add the rest of the rice. 
• Give the cooker or the wide stockpot you are using a good shake so that the rice from the bottom comes up and vice versa. 
• Wet a towel or a thick cloth and cover the lid completely with it. The lid should be airtight. Then place the pot with the drained rice water on top of the lid and cover it. (I also keep a brick on top of this for the heat to permeate to the cooker or the stockpot).
• Keep it in simmer for 15 minutes. Check if the rice is done and if not simmer for another 5 minutes.
• Remove from flame and serve hot. 

Note 1:

Young, male adult goat meat has it won taste. I always check this and buy goat meat. To check for goat meat, you have to check the tail. The goat's tail is short and curved upwards while the sheep's tail is longer and curved downwards. 

Note 2:

I always use the ratio 1 part rice and 2 parts meat. Since ginger and garlic paste should be one-tenth of the weight of meat, if I use 500 grams rice and 1 kilo meat, I should use 100 grams ginger and 100 grams garlic. Also one large onion and one large tomato (roughly 75 to 80 grams) should be added along with the measurement given above. The rest of the measurements will remain the same. 

Dhokla

I had tried the instant dhokla recipes and failed miserably. So I decided to do the traditional dhokla with the traditional dhokla batter and it did come out very well! No shortcuts! Quite elaborate and time consuming but worth the wait and energy! Recipe from www.foodviva.com

Makes about 16 pieces

Ingredients
For the batter

• 1/4 cup gram lentil (chana dal)
• 1/2 cup rice (I used idli rice)
• 1/4 cup sour curd
• 1/4 cup water
• 3/4 tbsp green chili, ginger, garlic paste
• 1/8 tsp turmeric
• Salt, a pinch
• 1/2 tsp Enos fruit salt
• 1/2 tsp oil
• 1/2 tsp cumin seeds
• Paprika powder, pinch

For tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds, optional (actually, better without!)
• 1/2 tsp white sesame seeds
• 2 curry leaves
• 2 to 3 tbsp water
• 1 tbsp chopped coriander, for garnish
  

Preparation

• Clean and soak gram lentils and rice for 6 to 8 hours or overnight.
• Drain and grind to a fine paste with sour curd and water. The batter should not be of idli batter consistency. 
• Add salt and turmeric, cover and allow to ferment in a warm place for 6 to 8 hours.
• Grease a container with oil and prepare a steamer with 2 to 3 cups water. (I used the idli cooker)
• Add oil and green chili, ginger and garlic paste to the batter and mix well. Add Enos fruit salt and mix in one direction for a minute. The batter should be doubled now.
• Pour it immediately into the greased mould. Sprinkle cumin seeds and red chili powder on the top and steam for about 10 to 15 minutes or till a fork comes out clean if inserted.
• Allow to cool for a couple of minutes and cut it into squares.
• Heat oil in a small pan and add mustard seeds. When they splutter, add sesame seeds and stir for 30 seconds. Add curry leaves, remove from flame and add water. Pour immediately over the dhoklas to coat evenly and serve immediately garnished with chopped coriander.

Mango Phirni

Phirni is believed to have come in with the Mughal kings and is a popular sweet dish in North India and Pakistan. Mango Phirni is made by adding mango puree to the basic phirni. Recipe from www.sailusfood.com.

Serves 8

Ingredients

• 1/4 cup Basmati rice, washed and soaked in water for 20 minutes
• 4 cups milk
• 8 to 10 almonds, soaked in hot water for 30 minutes, peeled and ground to a fine paste
• 1 cup mango puree
• 1/3 cup sugar (You could use sugarfree substitutes)
• 1/4 tsp cardamom powder
• 8 to 10  strands saffron, soaked in warm milk
• 15 pistachios, chopped for garnish
  

Preparation

• Bring milk to a boil in a vessel and simmer until reduced to three fourths.
• While milk is simmering, grind soaked basmati rice to a fine paste with 1/2 cup simmering milk and set aside.
• After the milk has reduced, slowly add the ground paste into it and keep stirring constantly till it mixes well and begins to thicken, about 10 to 12 minutes.
• Add almond paste, sugar, saffron and cardamom powder and stir to form a creamy and smooth mixture without any lumps. Switch off flame and bring to room temperature.
• Add mango puree and mix till well blended. Refrigerate until serving time.
• Serve garnished with chopped pistachios.

Mango Shrikhand (Amrakhand)

Mango Shrikhand is made by adding mango puree to the basic, Maharashtrian sweet Shrikhand made with strained yogurt (hung curd) and flovoured with cardamom and saffron. Recipe from www.sailusfood.com.

Serves 3

Ingredients

• 1 1/2 to 2 cups mango puree
• 2 cups strained yogurt (hung curd)
• 1/4 tsp cardamom
• Few saffron strands, soaked in warm milk
• 2 to 3 tbsp powdered sugar (I used sugarfree drops)
• 8 pistachios, chopped
• 6 almonds, chopped
• Ripe mangoes, chopped for garnish
  

Preparation

• Place curd in a muslin cloth over a vessel and leave it in the refrigerator for 4 to 5 hours or overnight.
• In a bowl, add the strained yogurt and mix well till blended. Add the powdered sugar and mix well. Add the mango puree, saffron and cardamom into the mixture till well blended, smooth and creamy. You could also use the mixer to blend them. 
• Chill for at least a couple of hours and serve garnished with chopped nuts and mangoes. 

Mango Mastani

Mango Mastani, I believe, is a very popular drink in Pune, used to be served by an age old cold drink house to its customers. It was praised for its flovour and was called 'mast' meaning 'lovely' and came to be given the royal name "Mastani' after the famous and beautiful wife of the Marathi general Peshwa Bajirao. Recipe from www.sailusfood.com.

Serves 4

Ingredients

• 4 cups mango puree, chilled
• 3 tbsp sugar or sugarfree drops
• 1 1/4 cups milk
• 4 scoops mango ice cream
• 6 almonds, chopped
• 8 pistachios, chopped
• 4 cherries
• Mango cubes for garnish
  

Preparation

• Bring milk to a boil in a vessel and simmer for 10 to 12 minutes. Add sugar, allow to dissolve and switch off heat. Refrigerate for a while.
• Set aside 1/2 cup mango puree and blend the rest with the chilled milk to a smooth consistency.
• Pour 2 tbsp mango puree in the bottom of each glass and pour the blended thick mango milkshake to about three fourths of the glass. Place a scoop of mango ice cream on the top and garnish with nuts, cherry and mango cubes.

Mango Falooda

Recipe from www.sailusfood.com. Very yummy mango falooda does take some elaborate preparation but is completely worth it while the mango season lasts!

Ingredients

• 2 cups milk
• 5 tbsp sugar, can be adjusted as per your taste (I used sugarfree drops)
• 1 tbsp basil seeds, soaked in about 1/2 cup to 1 cup water for 30 min (Sabja seeds)
• 1 cup falooda sev (Recipe below)
• 2 cups mango puree
• 4 scoops mango ice cream
• 1 1/2 cups mango cubes
• 8 to 10 pistachios, chopped
• 6 to 8 almonds, chopped
• Cherries for garnish

Falooda Sev

Yield about 1 1/2 cups

Ingredients

• 1/2 cup corn flour
• 1 1/2 cup water
• 1 1/2 tbsp sugar (You could also use sugarfree substitutes)

Preparation

• Grease the press (in picture) and set aside. 
• In a vessel add a litre of ice cold water and ice cubes and set aside in the refirgerator.
• In a mixing bowl, add corn flour, 1/2 cup water and sugar and mix well without any lumps.
• Bring one cup water to boil in a heavy bottomed vessel, reduce flame and slowly add the cornflour mixture. Keep stirring constantly till it thickens and turns transparent and glossy. 
• Switch off and spoon the mixture into the sev press (Use the mould with thin holes).
• Remove the ice cold water from the refrigerator and press the hot cornflour mixture through the sev press into it so that the thin strands are completely immersed in the cold water.
• Refrigerate the sev immersed in cold water till use.

  

  Mango Falooda

Preparation

• Bring milk to a boil in a vessel and simmer till it reduces to 1 cup. Add sugar and stir till it dissolves. Switch off and chill till use.
• Set aside the soaked basil seeds in the refrigerator.
• Blend mango puree with sugar and refrigerate till use.
• Chill the falooda sev till use.
• Chill the serving falooda glasses in the refrigerator for at least half an hour.
• To assemble falooda, take the chilled glass and add few mango cubes in the bottom followed by 2 tbsp basil seeds. Follow it with 2 heaped tbsp of falooda sev and then 3 tbsp of mango puree. Slowly pour 2 to 3 tbsp of chilled milk. Next layer with few more mango cubes followed by basil seeds, falooda sev, mango puree and chilled milk in the same proportion as before. 
• Finally place a scoop of mango ice cream on the top and garnish with chopped nuts and cherry. 
• Serve immediately.

Mango Rabri

I had excess milk in the refrigerator and was looking to make some dessert out of these. I came upon Sailu's food blog www.sailusfood.com with a lot of yummy mango desserts. As the mango season is still on, I began trying them one by one and loved each of the desserts. 

Serves 4 

Ingredients

• 1 litre milk
• 1 cup mango puree 
• 2 tbsp sugar (I used sugarfree drops)
• 1/4 tsp cardamom
• 6 to 8 strands saffron, soaked in 2 tbsp warm milk
• 6 to 8 almonds, chopped
• 10 to 15 pistachios, chopped
• 1 cup mango cubes
  

Preparation

• Bring milk to boil in a heavy bottomed vessel. Reduce heat and allow to simmer. Keep stirring at regular intervals and keep moving the cream that forms on the top to the sides till the milk is reduced to less than half the quantity. 
• Add sugar and half of the chopped nuts continue to simmer till the milk is reduced to 1/3 of the original quantity. 
• Add cardamom and saffron, mix well and switch off. 
• Allow to come to room temperature and add the mango puree. Mix well till well combined. Remove to a bowl and chill for a couple of hours.
• Garnish with the remaining nuts and mango cubes and serve.

Jackfruit Idli (Halasina Hannini Kadubu)

I had some left over jackfruit and was looking for a sweet dish from them. I got this recipe from http://www.smithakalluraya.com/2016/06/jackfruit-idli-halasina-hannina-kadubu.html. I tried it and it came out well. I believe the dish is famous in Coastal Karnataka.

Makes about 8-10 idlis

Ingredients

• 1 cup raw rice rava (See note)
•  2 – 2 1/2 cups ripe jackfruit, deseeded and chopped coarsely
• 1 cup grated coconut
• 1/2 cup jaggery, add more or less as per your taste
• 2 – 3 cardamom
• Salt, a pinch
• Oil to grease mould

Preparation

• In a mixer, grind jackfruit and jaggery with little or no water to a coarse paste.
• Add grated coconut and cardamom and grind everything to a fine paste and add it in a mixing bowl.
• Add rice rava and salt a little water. Mix well and allow to stand for about 20 minutes. The consistency should be a little thicker than idli batter. 
• Grease idli moulds with oil and pour the mixture into them.
• Steam for about 15 minutes. It is done when a toothpick or a skewer comes out clean when inserted into the idlis.
• Serve hot.

Note

To make rice rava, soak raw rice in water for an hour, drain it on a cloth for an hour or two and dry grind it to a coarse semolina (rava) consistency.

  

Ras Malai

I tried this for the first time for my sister-in-law who loves these. Recipe from indianhealthyrecipes.com

Makes 8 ras malai

Ingredients

For Malai/Rabri

• 3 cups milk 
• saffron threads, a few
• 1/2 cup sugar (I used sugarfree drops)

For Chhena/Indian Cottage Cheese

• 5 cups milk
• 2 to 3 tsp lemon juice or vinegar

For Sugar Syrup

• 3 cups water
• 1 cup sugar
• Pinch of cardamom

For Garnish

• Almonds, chopped
• Pistachios. chopped

Preparation

• Bring 3 cups of milk to a boil in a heavy bottomed vessel on medium flame. Add saffron and keep stirring it often.
• Add sugar and continue to stir. Keep moving aside the cream that forms on the top. Continue to stir till the milk is reduced to half the quantity. Switch off and set aside.
• While the malai is being done, bring 5 cups of milk to a boil in another vessel. Add vinegar or lemon juice and keep stirring till the milk curdles completely. Add more vinegar or lemon juice if needed. Switch off and add ice cubes into the vessel.This keeps the chhena soft.
• Strain it through a muslin cloth and tie up the ends. Squeeze out the excess water and hang it for an hour or 1 1/2 hours. (I kept it hung for about 2 hours)
• When the water is completely drained, knead the chhena for about 3 minutes. (You can watch how to knead chhena here: https://www.youtube.com/watch?v=N5OATz9GyRQ)
• Divide it into 8 portions, make balls and flatten them. If the edges crack, smoothen them gently. Set aside.
• Bring water and sugar to a boil in another vessel. Add cardamom. When the syrup begins to boil rapidly, add the flattened chhena. Cover and cook on moderately high flame for 8 minutes. They would have doubled in size.
• Take them out one by one, cool and squeeze out the syrup by placing them between 2 spatulas.
• Add them to the malai or rabri.
• Add pistachios and almonds and simmer for about 2 minutes to allow the chhena to absorb the milk. 
• Refrigerate, preferably overnight and serve.

Chettinadu Aattu Kari Biryani (Chettinad Mutton Biryani)

I had this recipe written down in my recipe book. I have no recollection whatsoever of where I got it from, whether from a TV show or from the internet or by word of mouth. I searched the internet for this recipe and could not find anything even close to this. All I know now after making the biryani is that it tasted yummy on a Sunday afternoon and you could try it too and leave your comments for me!!!

Serves 4 
Ingredients 

• 3 cups basmati rice, washed and soaked in water for 1/2 hour
• 900 grams mutton (Tender male goat shoulder meat), marinated for 1/2 hour
• 3 large tomotoes, diced
• 4 large onions, finely chopped
• 5 cloves
• 1 cinnamon stick
• 3 bayleaves
• 150 ml oil

To grind to a fine paste with water

• 2 tbsp garlic cloves, chopped
• 2 tsp chopped ginger
• 3 green chili peppers
• 1 cup mint leaves, tightly packed

To marinate

• 1 tsp coriander powder
• 1/2 tsp turmeric 
• 1/2 tsp pepper powder
• 1/2 tsp cumin powder
• 1 tsp chili powder
• 1 tsp garam masala
• 1 tsp salt
• 4 tbsp yogurt

Preparation

• Heat oil in a cooker and add the spices. After spices splutter, add onion and saute till golden brown. Add ground paste and saute for 5 minutes. Add chopped tomatoes. Add marinated mutton and saute for 3 minutes.
• Cover and cook for 3 minutes, then simmer for 5 minutes and switch off. (You can simmer for longer if meat is tough)
• Boil water in a vessel adding 1 1/2 tbsp salt. Add rice and allow to come up about 10 minutes and about 80% cooked. Drain immediately. Keep the stock aside.
• Add rice in layers to the gravy in the cooker or in a wider vessel. Add mint leaves (optional) over the layers and cook in dum for 15 minutes. (See notes below)

Notes

• To cook in dum, you have to cover the lid with a wet cloth and place a pot or vessel with the hot rice stock covered over the lid. Alternatively, you could place red hot charcoal over the lid.
• Long before gas stoves or even kerosene stoves, when charcoal and firewood were used for cooking, red hot charcoal or firewood would be placed on top of the lid of cooker or vessel to cook in dum.

Nadar Mutton Varuval

I found this recipe on Star Vijay தினம் ஒரு சுவை. Not sure the about the Nadar connection! It does look authentic, though and taste delicious too!
Serves 3
Ingredients

• 500 grams mutton (Tender male goat shoulder meat tastes very good!)
• 2 large onions, chopped finely
• 1 small tomato, diced
• 1 cup coconut, diced (about an inch in length)
• 1/2 cup thick coconut milk
• 1 tbsp ginger garlic paste
• 1 1/2 tsp fennel seeds
• 1 1/2 tsp pepper powder
• 1/2 tsp turmeric
• 3 tbsp coriander powder
• chili powder to taste
• 4 to 5 dry red chili pepper (குண்டு மிளகாய்)
• Handful curry leaves
• Salt to taste
• 2 tbsp coconut oil
• Chopped coriander for garnish

Preparation

• Pressure cook mutton with salt.
• Heat coconut oil in a pan. Add fennel seeds, dry red chili peppers, curry leaves and diced coconut. Saute well and fry for about 4 minutes till coconut is browned.
• Add onions, stir fry, add ginger garlic paste, mix well and add chopped tomatoes. Saute for a while.
• Add boiled mutton, turmeric, coriander and chili powder. Add pepper powder and saute for a minute. 
• Add coconut milk. Add salt and saute well. 
• Add chopped coriander, switch off and serve with rice and sambar or rasam.

Kongunadu Aattu Kari Biryani (Kongunadu Mutton Biryani)

Tried this Kongunadu biryani for the first time and it turned out pretty well! Recipe from www.sashirecipes.com.

Serves 2

Ingredients

• 1 1/2 cups basmati / jeera samba rice

To Marinate

• 500 grams mutton (Tender, male goat shoulder meat)
• 3 tbsp yogurt
• 1/4 tsp turmeric 
• 1/2 tsp ginger garlic paste
• 1/2 tsp red chili powder

To Grind

• 1 cinnamon stick
• 2 cardamom
• 3 cloves
• 4 black pepper corns
• 1/2 tsp fennel seeds
• 1/2 tsp poppy seeds
• 1 inch ginger
• 8 large garlic cloves
• 2 green chili peppers
• 2 red chili peppers (dry)
• 1/2 onion
• 3 stalks coriander leaves
• 2 stalks mint leaves

To Pressure Cook

• 3 tsp oil
• 1 clove
• 1 inch cinnamon stick
• 1 tsp black stone flower (கல்பாசி)
• 3 bay leaves
• 1 star anise
• 3 tbsp coriander leaves
• 3 tbsp mint leaves
• 1 medium onion, slit lengthwise
• 2 tomotoes, diced
• 4 green chili peppers
• 5 cashew
• 1 cup water
• 1 cup coconut milk
• salt to taste
• 1 tsp rose water

Preparation

• Clean mutton and marinate for an hour. 
• Soak basmati rice for about 10 minutes.
• Heat oil in cooker, add spices and onion. Saute till golden brown. Add ground paste and saute till raw smell goes. Add tomatoes, green chili peppers, mutton, salt, coriander and mint leaves and pressure cook for 1 whistle. 
• After pressure is released, add water and bring to boil. Add rice and taste for salt. Add rose water and cashews and pressure cook again for 2 whistles.
• Serve hot with raitha

Chettinad Style Mutton Chukka (உப்பு கறி)

This recipe is an authentic Chettinad dish.

Serves - 2 to 3 

Ingredients

• 500 grams mutton (I use tender, male goat shoulder meat)
• 250 grams shallots (pearl onion)
• 1 tbsp pepper powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1 tbsp ginger garlic paste
• 1 whole large garlic (cloves slit lengthwise)
• Curry leaves, handful
• 1 tbsp fennel seeds, whole
• 12 to 14 dry short, red chilli peppers (குண்டு மிளகாய்)
• 1 cup yogurt
• Salt to taste
• Oil

Preparation

• Clean mutton, marinate with yogurt, ginger garlic paste, pepper, turmeric, garam masala and salt for 1/2 hour.
• Heat oil in cooker, add the marinade and saute for 5 minutes.
• Add enough water to cover and pressure cook it. After pressure is released, simmer till liquid is absorbed.
• In the meanwhile, heat oil in a pan, add fennel seeds, saute and add shallots. Stir and fry till golden brown.
• Add curry leaves and garlic, dry red chilli peppers and fry well till aroma is released. Add the cooked mutton and stir fry in high heat for a while till well browned.
• Serve hot with rice and sambar or dhal.

Thoothukudi Kozhi Chukka Varuval (Tuticorin Chicken Dry Roast)

This is an authentic dish from Thoothukudi, the land of V O Chidambaram Pillai (கப்பலோட்டிய தமிழன்)! This recipe is from Aha Enna Rusi on Sun TV.

Serves 2 to 3

Ingredients

• 500 grams boneless chicken, diced
• 1 1/2 tsp chilli powder (add less if desired)
• 1 tsp garam masala
• 1/2 tsp clove powder
• 2 large onions, finely diced
• 1 tbsp ginger garlic paste
• Oil 
• Salt to taste
• Curry leaves, handful (optional)

Preparation

• Heat oil in pan and saute onions till golden brown.
• Add chicken, saute ans fry till cooked. Add a little more oil if required. Fry well.
• Add chilli powder, garam masala and clove powder. Add ginger garlic paste and curry leaves. Blend well and simmer for 10 minutes.
• Switch off and serve with rice and sambar or kaarakuzhambu.

Note:
The curry leaves are my addition. They have added a lot of flavour to the dish. I had it with coconut rice. A perfect combination I should say!

Madurai Mutton Chukka

An authentic dish from the seat of the Pandya Empire

Serves 2 to 3 

Ingredients 
Group I

• 500 grams mutton (I always use tender, male goat shoulder meat)
• 2 green chilli peppers
• 1 tomato, diced
• 1/2 tsp cumin powder
• 1/2 tsp turmeric powder
• salt to taste

Group II

• 1 tsp garam masala powder
• 1 tsp pepper powder
• 1 tbsp poppy seed - cashew paste
• oil
• 1/2 cup yogurt
• salt to taste

To Grind

• 4 dry red chilli peppers, long 
• 1 tbsp ginger garlic paste
• 50 grams pearl shallots (pearl onions)

Preparation

• Pressure cook mutton with ingredients from Group I and set aside.
• Heat oil in a pan and add garam masala, pepper powder and 3 tbsp ground paste. 
• Add pressure cooked mutton and yogurt and allow to boil till oil floats on top.
• Add salt to taste and pressure cook mutton again.
• After pressure is released, add poppy seed - cashew paste and boil again till liquid is absorbed and the mixture is dry.
• Heat oil in another pan and shallow fry the mixture till well browned and roasted on all sides.
• Switch off and serve hot with rice and sambar.

Kaju (Cashew) Pista Roll

Ingredients
For Kaju Dough

• 1 1/2 cups cashew, dry roasted lightly, about a minute and powdered
• 1/2 cup powdered sugar
• 1 1/2 tbsp warm water

For Pista Dough

• 1 cup pistachio, dry roasted lightly, about a minute and powdered
• 1/4 cup powdered sugar
• 2 to 3 drops pista essence
• 1 tbsp water

Preparation

• Lightly warm sugar for a minute.
• Mix the cashew powder and sugar in a bowl. Add the warm water, one tsp at a time. Mix well to make a thick cashew ball.
• Mix the pistachio powder and sugar in another bowl. Add the pista essence and warm water and mix well to make a pistachio ball.
• Place the cashew dough on a grease aluminium foil and roll it into a rectangular sheet. 
• Then make a pistachio roll of about 1 inch diameter and equal length as the cashew sheet.
• Place the pistachio roll on the cashew sheet and roll so that the cashew sheet will cover the pistachio roll. Using a sharp knife, cut into pieces of desired length.

Chocolate Milk Roll

Recipe is my experiment from Chocolate Pista Roll recipe!

Ingredients

• 1 cup khoya (mawa), recipe below
• 1/4 cup sugar
• 1 drop rose essence
• 1 tbsp Cocoa powder

Recipe for Instant Khoya

Ingredients

• 1 cup full fat milk powder (I used Amul Dairy Whitener)
• 1/2 tbsp ghee (Clarified butter) 
• 1/4 cup milk 

Preparation

• Take milk powder in a bowl.
• Heat milk and ghee in a small pan till it comes to a boil.
• Add this hot milk-ghee mixture to the milk powder. Mix it with spoon. It should look like crumbled khoya. If it still looks dry you can add more milk 1 teaspoon of milk at a time.
• You can shape it while it is warm. As it cools it will hold that shape and it will harden. After that it can be grated or crumbled as needed.

Preparation

• Take khoya and sugar in a pan. Turn the heat on medium and stir continuously till the sugar is dissolved and all the moisture goes. Switch off after the mixture starts to leave the sides of the pan. Divide the mixture into two equal parts.
• Add two drops of rose essence to one part. (This step is optional - you can use any essence of your choice)
• Add cocoa powder to another part.
• Mix each part well.
• Shape them while it is warm. (If the mixture cools completely, it will be hard to give them a shape. Grease your hands with a little ghee or oil and place the cocoa mixture on an aluminium foil. With a rolling pin make an even rectangle of 6 inches x 3 inches. Next make a mawa-rose essence roll of 6 inches long and 1 inch diameter.
• Then place the mawa roll on the cocoa sheet and roll so that the cocoa sheet will cover the mawa roll evenly from all the sides.
• Now roll it back and forth with your hand to seal the joints and to make the roll tight. Then cover it with aluminium foil and chill in the refrigerator till it becomes firm (about 20 minutes).
• Then using the sharp knife cut into pieces. (Clean the knife in between to make clear cuts.)

Note:

The cocoa sheet must be at least 1/2 inch thick.

Chocolate Pista Roll

Ingredients

• 1 cup khoya (mawa), recipe below
• 1/4 cup sugar 
• 2 tbsp pistachios, chopped
• 1 tbsp cocoa powder 

Recipe for Instant Khoya

Ingredients

• 1 cup full fat milk powder (I used Amul Dairy Whitener)
• 1/2 tbsp ghee (Clarified butter) 
• 1/4 milk

Preparation

• Take milk powder in a bowl.
• Heat milk and ghee in a small pan till it comes to a boil.
• Add this hot milk-ghee mixture to the milk powder. Mix it with spoon. It should look like crumbled khoya. If it still looks dry you can add more milk 1 teaspoon at a time.
• You can shape it while it is warm. As it cools it will hold that shape and it will harden. After that it can be grated or crumbled as needed.

Preparation

• Take khoya and sugar in a pan. Turn the heat on medium and stir continuously till the sugar is dissolved and all the moisture goes. Switch off after the mixture starts to leave the sides of the pan. Divide the mixture into two equal parts.
• Add chopped pistachios to one part. (I also added two drops of pistachio essence and green food colour - optional)
• Add cocoa powder to another part.
• Mix each part well.
• Shape them while it is warm. (If the mixture cools completely, it will be hard to give them a shape. Grease your hands with a little ghee or oil and place the cocoa mixture on an aluminium foil. With a rolling pin make an even rectangle of 6 inches x 3 inches. Next make a pista roll of 6 inches long and 1 inch diameter.
• Then place the pista roll on the cocoa sheet and roll so that the cocoa sheet covers the pista roll evenly from all the sides.
• Now roll it back and forth with your hand to seal the joints and to make the roll tight. Then cover it with aluminium foil and chill in the refrigerator till it becomes firm (about 20 minutes).
• Then using the sharp knife cut into pieces. (Clean the knife in between to make clear cuts.)

Note:

The cocoa sheet must be at least 1/2 inch thick or it might break.

Kerala Mutton Stew

Ingredients

• 500 grams mutton (I always use male goat meat shoulder)
• 1 medium potato, peeled and cubed
• 1 medium carrot, peeled and cubed
• 1 1/2 tsp garlic, finely chopped
• 1 1/2 tsp ginger, finely chopped
• 3 green chilli peppers, split in half
• 1 tsp pepper powder
• 1 tsp coriander powder
• 1 tsp fennel powder
• 1/2 tsp fennel seeds
• 1/2 tsp pepper corns
• 3 cloves
• 1 cinnamon stick, 1 inch
• 3 cardamoms
• 1 tbsp vinegar
• 1 cup thick coconut milk
• 1 cup thin coconut milk
• 1/2 cup water
• Salt to taste

For tempering

• Curry leaves, 1 sprig
• 8 cashews
• 6 to 8 shallots, chopped

Preparation

• Pressure cook mutton with pepper powder, coriander powder, vinegar, salt and water. 
• Heat oil in a sauce pan. Add cloves, cinnamon, cardamom, pepper corns, fennel seeds and saute till they splutter. Add onions, ginger, garlic and green chilli and saute till tender. Add the cubed potatoes and carrots, saute for about 1 minute. Add the thin coconut milk, cover and allow to cook till potatoes and carrots are just cooked. 
• Add fennel powder, stir and cook for about 30 seconds. Add the mutton and the stock and allow to boil for a few more minutes. Add thick coconut milk and switch off.
• Heat oil in a small pan, add cashews and curry leaves, and chopped shallots and saute till golden brown. Add it to the curry. 
• Serve hot with appam (ஆப்பம்) or idiyappam after about 15 minutes.

Tranquebar Fish Curry

This recipe is from my maternal grandfather who hailed from Tranquebar in Tamil Nadu. 

Ingredients

• 1 kilo king fish (Seer fish), cleaned and sliced
• 2 tomatoes, blended in a mixer
• 1/2 vengaya vadagam (See notes below)
• Juice of tamarind (about 1 1/4 inch diameter ball)
• To grind:
• 1/2 coconut, diced
• 8 to 10 shallots
• 2 heaped tsp chilli powder
• 2 heaped tsp coriander powder
• 3 green chilli peppers, slit in half
• Curry leaves
• Salt to taste
• 1 tsp oil 

Preparation

• Grind the four ingredients to a fine paste. 
• In a bowl, mix the ground paste, blended tomato and tamarind juice. Add water to a not too thick consistency. Add salt and adjust to taste. 
• Heat oil in a pan, add the vadagam in small pieces, curry leaves and saute till browned, about 1 minute. 
• Pour in the mixture and allow to boil. Add the slit green chillis. Simmer for about 8 to 10 minutes.
• Add the cleaned fish, Turn the flame to high and allow to boil for about 2 minutes or until fish is cooked. Switch off and serve hot with rice.

Notes:

1. You can add more or less of chilli powder and green chilli peppers as per your spice tolerance.
2. Vengaya vadagam - sun-dried seasoning ball - தாளிப்பு வெங்காய வடகம். It is available at grocers. I use homemade vadagam given to me by my aunt who makes these vadagams laboriously and distributes to our families. I've given the recipe for my aunt's homemade vadagam below:

Ingredients:

• 1 1/2 kilo shallots, finely chopped 
• 3 large handfuls curry leaves, finely chopped
• 150 grams mustard seeds
• 100 grams cumin seeds
• 100 grams black gram, soaked in water for an hour, drained and pulsed in a mixer
• 150 grams black gram whole or split
• 150 grams fenugreek seeds
• 100 grams turmeric powder
• 500 grams garlic, minced or pulsed once in the mixer
• 150 ml castor oil
• 100 ml sesame oil

Preparation:

• Mix all the ingredients in a bowl thoroughly. Take heaped tablespoonfuls and spread on a plastic sheet. Dry it under direct sunlight for a full day.
• Put it back in the bowl and mix thoroughly again. If it is a little dry, add some more oil. Shape it into balls of 1 inch diameter. 
• Dry it in the sun for about a week. Store it in airtight containers.