Thalapakattu Mutton Biriyani and Kesari Bath

Описание: Thalapakatti Mutton Biryani

Mutton Briyani Thalappakattu Style is a famous style of Biryani down south. Making this at home is very easy and tastes good than Restaurants. The output will be very delicious and mouth watering.

Ingredients
Mutton – 2 ½ Kg
Seerga samba rice – 2 cups (soaked 15 mins in water)
Water - 4 Cups
Oil - 3 Tbsp
Ghee - 2 Tbsp
Turmeric Powder - 1/2 Tsp
Chili Powder - 1 Tbsp
Juice Of 1 Lemon
Curd – 2 tsp
Mint Leaves
Coriander Leaves

To Make Masala Powder and paste
Coriander Seeds - 3 Tbsp
Red Chilli - 10 Nos
Ginger -1/2 inch
Garlic – 8 pods
Small onion 250 gms
Cumin Seeds – 1 ½ Tbsp
Cardamom Pod - 6 Nos
Chinnamon Stick 2 inch
Cloves Pods- 6 Nos
Pepper – 1 1/2 Tbsp
Bay Leaf - 2 Nos
Star Anise - 2 Nos
Fennel Seeds - 1 Tbsp
Shallots - 15 Nos
Green Chili - 5 Nos
Garlic - 5 Cloves
Ginger

Method
Pressure cook the mutton for about 4-5 whistles on medium flame and keep it aside
Grind the ingredients for the spice powder and keep it aside
Grind the ingredients for the masala paste and keep it aside
Soak the rice for about 20 mins
Heat a pot with some oil, add the masala paste and cook it well
Add the grinded spice powder, chili powder, turmeric powder, salt and saute well
Add the cooked mutton pieces with the water and add curd, lemon juice, mint and coriander leaves and mix well
Cook the mutton till turns to a masala for about 20-25 mins
Add enough water to cook the rice (1:2, 1 part rice to 2 parts water)
Add the soaked rice and mix well
Finally add ghee, mint and coriander leaves and cover the pot with banana leaves
Close and cook the pot for about 30 mins on low flame.
Serve the Dindigul Mutton Biriyani with some raita.




Kesari Bath

Rava Kesari/ Kesari bath/ Sooji Kesari is an delicious indian sweet recipe, this is one of the famous sweet recipe which is prepared on every special across south india. In north india its called as sheera or Suji halwa but the ingredients varies. I have got this recipe from one of the Chef who cooked for my Brother's wedding dinner. its delicious.

Ingredients:
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Rava wried with butter- 1 cup
Sugar- 1 ½ cup
Ghee- 50 ml
Sunflower Oil- 50 ml
Yellow food colour
Cardamom pods -1 nos
Cloves pods -1 nos
Rose essence
Cashews -1 cut
Raisins -1 cup

Preparation:
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Welcome to Taste Of Tamilnadu, Today i am going to show how to make delicious rava Kesari and reveal the secrets behind making the perfect kesari.


In a heated Pan, add 1 tsp ghee and once it melts add cashews & raisins and roast them till it turns light golden brown move it to another vessel.

In the same pan, add oil and 1 more tsp ghee. In a kesari making pan add 3.5 cup of water and boil it. If you are taking 1 cup rava, 3.5 cup of water should be used.

Adding food colour is optional. Secret tip 2: Rava should be added only after the water reaches rolling boil stage( big bubbles seen while boiling)

After Rolling boil stage, add the roasted rava and mix it well without leaving any lumps.
Rava should be cooked well before adding the sugar because after adding the sugar rava wont get cooked and stay raw, which spoils the taste.

Take 1 and ½ cup sugar and mix it with the rava and mix it well.
Sugar will start melting after some time and become watery, don't worry it will come back to the normal state again. Keep mixing the rava and don't allow formation of any lumps.

It become thick again, now add half portion of the 25 ml ghee to this and mix it well.

Our delicious Kesar bath is ready to serve..!