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Vada and Chutney Recipe

Ingredients for Vada: 2 cups of urad dal (split black lentils) 1 tablespoon of rice flour 1 teaspoon of salt 1 teaspoon of cumin seeds 1 teaspoon of grated ginger Oil for deep frying Ingredients for Chutney: 1 cup of fresh coconut, grated 2 green chilies, chopped 1 tablespoon of roasted chana dal 1 tablespoon of tamarind paste Salt to taste Water as needed For tempering: 1 teaspoon of oil, 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, 1 dried red chili, and a few curry leaves Instructions: For Vada: Soak the urad dal in water for 4-6 hours. Drain the dal and grind it to a smooth paste with a little water. Add rice flour, salt, cumin seeds, and grated ginger to the dal paste and mix well. Heat oil in a deep frying pan over medium heat. Take a small amount of the dal mixture and shape it into a ball. Flatten it slightly and make a small hole in the center. Carefully add the vadas to the hot oil and fry them until they are golden brown and crispy. Remove them from the oil and place
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Mutton Donne Biryani Recipe

 


Here's a classic recipe for Mutton Donne Biryani, a delicious and flavorful dish that combines tender pieces of mutton with aromatic spices and fluffy basmati rice:

Ingredients:

  • 1 kg mutton, cut into small pieces
  • 3 cups basmati rice, soaked for 30 minutes
  • 4 medium onions, sliced
  • 4 medium tomatoes, chopped
  • 2 green chilies, chopped
  • 2 cups yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 tsp cardamom powder
  • 1 tsp cinnamon powder
  • 4 cloves
  • 4 peppercorns
  • 2 bay leaves
  • 2 tbsp ghee or oil
  • Salt to taste
  • Fresh mint leaves and coriander leaves for garnish
  • Lemon wedges for serving

Instructions:

  1. Heat the ghee or oil in a large saucepan over medium heat. Add the sliced onions and fry until golden brown.
  2. Add the ginger and garlic paste and fry for a minute.
  3. Add the chopped tomatoes and green chilies, and cook until the tomatoes are soft.
  4. Add the mutton pieces and cook until they are browned on all sides.
  5. Add the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, cardamom powder, cinnamon powder, cloves, peppercorns, and bay leaves. Stir to combine.
  6. Pour in the yogurt and mix well. Add enough water to cover the mutton and bring to a boil.
  7. Reduce the heat to low and let the mutton simmer for 30 minutes or until tender.
  8. In a separate pot, cook the soaked basmati rice in boiling water with a pinch of salt until it is just cooked, about 10-15 minutes. Drain the rice and set aside.
  9. In a large baking dish, layer half of the cooked rice on the bottom, followed by half of the mutton mixture, and repeat with the remaining rice and mutton.
  10. Cover the dish with aluminum foil and bake in a preheated oven at 350°F for 20 minutes or until heated through.
  11. Serve the Mutton Donne Biryani hot, garnished with mint leaves, coriander leaves, and lemon wedges. Enjoy!

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