Mutton Biriyani

Festival : Ramadan

Ingredients : Chopped Mutton - 1 kg Ground coriander - 1 1/2 tbs Ground paprika - 1 tsp Grounded cumin seeds - 1/4 tsp Powdered aniseeds, turmeric, cinnamon, cardamom, clove - 1/4 tsp each Crushed garlic - 2 cloves Grated fresh ginger - 2 tsp Fresh lime juice - 1 tsp Oil  - 3 tbs Finely chopped big onions - 4 Ground Almonds  - 3 tbs Plain Yoghurt - 6 tbs For Preparing Rice Washed and drained long grain rice  - 4 cups Ghee - 3 tbs Finely sliced onions - 2 Crushed garlic - 1 clove Water  - 6 cups Grounded turmeric, cinnamon,  cardamom, clove - 1/4 tsp each Bay leaf - 2 strangs Evaporated milk   - 4 tbs Salt - to taste

Method of Preparation : Preparing Mutton : Remove excess fat from the mutton and keep it in a bowl. In another bowl mix coriander, paprika, cumin, aniseed, turmeric, cinnamon, cardamom, cloves, ginger, garlic and lime juice. Add it to mutton and mix well. Marinate and keep it for 15 minutes. Heat oil in a large sauce pan. Saute onions until golden brown. Add marinated meat and cover the sauce pan and simmer the flame and cook for 40 minutes. Add almonds and yoghurt, mix it well and cook until the liquid has dried and oil rises. Remove the sauce pan from the fire. Preparing Rice : In a big pan melt ghee, saute onions until golden brown. Add ginger, garlic and saute for 2 minutes. Add the rice, water, turmeric, cinnamon, cardamom, cloves and bay leaf. Mix well and cook the rice until 3/4 cooked. Simmer the flame, add evaporated milk and continue to cook until the remaining liquid is absorbed. Stir the rice with the fork and transfer half of the rice into a serving dish. Spread the mutton dish over the rice and cover it with the remaining rice. Garnished with fried onion rings and cashew nuts.

Egg Dipped Pattiri

Region : Kerala            Festival : Ramalan

Pattiri's are soft breads usually made with rice flour, wheat flour etc. They are made as itself and served with any non vegetarian Curry or stuffed with fish, meat etc. Its a specialty of Muslims. Here's a variety of delicious pattiri's you can try out Ingredients : Wheat flour - 1 cup   Maida (refined flour) - 1 cup Ghee - 1/2 tsp Salt - to taste Oil - as required Egg - 3 no's Big onion chopped - 1 no's Green chilli chopped - 2 no's Pepper powder - 1/2 tsp Coriander leaves - 2 sprigs Method of preparation : Mix wheat flour, maida, oil and salt in water and make a dough. Then make small balls with the dough and flatten it into small rounds. Deep fry in oil till it puffs up as in the case of poori.  Break the eggs and pour it into a vessel. Beat well by adding chopped onions, chilli, coriander leaves, pepper power and salt. Dip the pattiri's in this mixture and cook them in a flat pan applied with oil and turn both sides till done.

Egg Vermicelli

Festival : Ramadan

Ingredients : Egg - 30 no's Sugar - 3 cups Water - 6 glass

Method of Preparation : Break the eggs and separate the yolk. Strain the yolk using a spoon in a sieve and keep it aside. Dissolve sugar in 6 glass of water and boil it in a flat plate. Make a small hole in a plastic glass and pour the egg yolk into it. Spread the yolk mixture over the sugar solution through this hole. After 10-15 rounds, sprinkle a little cold water into the solution. Lower the flame, remove the egg from the sugar syrup. Strain and keep aside. Cook the remaining egg yolk in the same manner. Beat the egg white with the remaining sugar syrup. Steam the mixture. Cut into pieces of required shapes. Spread the yolk mixture on a plate and arrange the steamed egg white pieces in the middle.