EASY VEGETABLE FRIED RICE

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Rice

Easy Vegetable fried rice

Restaurant style vegetable fried rice recipe
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Long grain rice,cooked - 4 cups
2. Garlic chopped - 2 large cloves
3. Onion,finely chopped - 2 tbsp
4. Spring onion whites,chopped - 2 tbsp
5. Celery,chopped - 1 tbs(optional)
6. Green chilies,finely chopped - 1or 2 , according to taste
7. Vegetable,chopped - 1.5 to 2 cup( use carrot,cabbage,green beans and bell pepper)
8. Soya sauce- 1 tsp
9. Vinegar- 3/4 tsp
10. Black pepper powder -1 to 1and 1/4 tsp(or according to taste)
11. Salt - to taste
12. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites , celery and green chilies.Saute for about 20 to 30 seconds.Next add the chopped vegetables and stir fry over high flame for few minutes or until tender.

Now add soya sauce, vinegar, black pepper powder and salt to taste.Mix well until combined.

Now add the cooked rice and stir gently until combined.Finally add the spring onion greens and switch off the stove.

NOTES

• Allow the cooked rice to cool completely before adding it to the cooked vegetables, else it may turn mushy.

Easy Vegetable fried rice

Restaurant style vegetable fried rice recipe
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Long grain rice,cooked - 4 cups
2. Garlic chopped - 2 large cloves
3. Onion,finely chopped - 2 tbsp
4. Spring onion whites,chopped - 2 tbsp
5. Celery,chopped - 1 tbs(optional)
6. Green chilies,finely chopped - 1or 2 , according to taste
7. Vegetable,chopped - 1.5 to 2 cup( use carrot,cabbage,green beans and bell pepper)
8. Soya sauce- 1 tsp
9. Vinegar- 3/4 tsp
10. Black pepper powder -1 to 1and 1/4 tsp(or according to taste)
11. Salt - to taste
12. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites , celery and green chilies.Saute for about 20 to 30 seconds.Next add the chopped vegetables and stir fry over high flame for few minutes or until tender.

Now add soya sauce, vinegar, black pepper powder and salt to taste.Mix well until combined.

Now add the cooked rice and stir gently until combined.Finally add the spring onion greens and switch off the stove.

NOTES

• Allow the cooked rice to cool completely before adding it to the cooked vegetables, else it may turn mushy.

Easy Vegetable fried rice

Restaurant style vegetable fried rice recipe
Cooking Time: 15 minutes
Prep Time: 10 minutes
Serves: 2

Ingredients:

1. Long grain rice,cooked - 4 cups
2. Garlic chopped - 2 large cloves
3. Onion,finely chopped - 2 tbsp
4. Spring onion whites,chopped - 2 tbsp
5. Celery,chopped - 1 tbs(optional)
6. Green chilies,finely chopped - 1or 2 , according to taste
7. Vegetable,chopped - 1.5 to 2 cup( use carrot,cabbage,green beans and bell pepper)
8. Soya sauce- 1 tsp
9. Vinegar- 3/4 tsp
10. Black pepper powder -1 to 1and 1/4 tsp(or according to taste)
11. Salt - to taste
12. Vegetable oil/olive oil /sesame oil- as required

Instructions:

Heat oil in a pan , add garlic, onion , spring onion whites , celery and green chilies.Saute for about 20 to 30 seconds.Next add the chopped vegetables and stir fry over high flame for few minutes or until tender.

Now add soya sauce, vinegar, black pepper powder and salt to taste.Mix well until combined.

Now add the cooked rice and stir gently until combined.Finally add the spring onion greens and switch off the stove.

NOTES

• Allow the cooked rice to cool completely before adding it to the cooked vegetables, else it may turn mushy.

Three Ingredient Paal Payasam | Easy Pressure cooker Paal Payasam | Onam Sadhya Recipe

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Rice

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Easy Pressure cooker Paal Payasam

Quick ,easy and delicious paal payasam with just 3 ingredients.
Cooking Time: 30 minutes
Prep Time: 5 minutes
Serves: 6 to 7
Recipe source:Malayala manorama

Ingredients:

1. Unakkalari ( raw rice with bran)- 1/4 cup,heaped
2. Milk- 1.5 ltr
3. Sugar - 1 cup

Instructions:

Wash the rice and drain well.Heat milk in a pressure cooker for about 2 minutes.Now add sugar and rice, mix well and close the cooker.Bring to full cooking pressure over medium-high heat.Now reduce the flame to low.Cook for about 25 minutes.Switch off the stove and allow the cooker to cool gradually before opening ( for about 30 minutes).

NOTES

• I added 1 tsp ghee along with rice.Adding ghee is completely optional.
• Do not fill the pressure cooker to more than half of its volume.

Vegetable Masala Puttu

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Vegetable Masala Puttu

Steamed rice flour cake with spicy vegetable masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped - 1 medium ( about 3/4 cup)
2. Curry leaves - few
3. Green chilies,chopped - 1 or 2( according to taste)
4. Ginger - garlic paste - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Kashmiri chili powder- 1/2 to 3/4  tsp ( or according to taste)
7. Coriander powder - 3/4 tsp
8. Garam masala powder- 1/2 tsp
9. Water- 2 to 3 tbsp
10. Tomato,finely chopped- 1 medium(about 1/2 cup)
11. Vegetables,finely chopped( use carrots,green beans,green peas,cauliflower etc) - 1 cup
12. Salt- To taste
13. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion, curry leaves and green chilies.Saute until it turns translucent.Next add ginger-garlic paste and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder ,garam masala and 1 to 2 tbsp water .Cook stirring continuously for few seconds.

Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the finely chopped vegetables and mix well.Cook until the vegetables are done.If required,add few tbsp of water to avoid burning.Turn off the heat and keep aside.

Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.Next add 2 to 3 tbsp of the vegetable masala mixture.

Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut,if desired.Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the amount of chili powder according to your taste. 

Vegetable Masala Puttu

Steamed rice flour cake with spicy vegetable masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped - 1 medium ( about 3/4 cup)
2. Curry leaves - few
3. Green chilies,chopped - 1 or 2( according to taste)
4. Ginger - garlic paste - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Kashmiri chili powder- 1/2 to 3/4  tsp ( or according to taste)
7. Coriander powder - 3/4 tsp
8. Garam masala powder- 1/2 tsp
9. Water- 2 to 3 tbsp
10. Tomato,finely chopped- 1 medium(about 1/2 cup)
11. Vegetables,finely chopped( use carrots,green beans,green peas,cauliflower etc) - 1 cup
12. Salt- To taste
13. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion, curry leaves and green chilies.Saute until it turns translucent.Next add ginger-garlic paste and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder ,garam masala and 1 to 2 tbsp water .Cook stirring continuously for few seconds.

Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the finely chopped vegetables and mix well.Cook until the vegetables are done.If required,add few tbsp of water to avoid burning.Turn off the heat and keep aside.

Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.Next add 2 to 3 tbsp of the vegetable masala mixture.

Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut,if desired.Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the amount of chili powder according to your taste. 

Vegetable Masala Puttu

Steamed rice flour cake with spicy vegetable masala stuffing.
Prep Time: 5 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Onion,finely chopped - 1 medium ( about 3/4 cup)
2. Curry leaves - few
3. Green chilies,chopped - 1 or 2( according to taste)
4. Ginger - garlic paste - 1/2 tsp
5. Turmeric powder - 1/2 tsp
6. Kashmiri chili powder- 1/2 to 3/4  tsp ( or according to taste)
7. Coriander powder - 3/4 tsp
8. Garam masala powder- 1/2 tsp
9. Water- 2 to 3 tbsp
10. Tomato,finely chopped- 1 medium(about 1/2 cup)
11. Vegetables,finely chopped( use carrots,green beans,green peas,cauliflower etc) - 1 cup
12. Salt- To taste
13. Oil- as required

To prepare Puttu:

1. Puttu Podi - 1 to 1.5 cups
2. Water- as required
3. Salt- to taste
4. Grated coconut- as required

Instructions:

To Prepare Puttu mixture-In a bowl,combine together rice flour and salt to taste.Sprinkle water a little at a time and mix well with your finger tips.It should look like bread crumbs and should not form a dough.( To check if it is done,take a handful of the wet puttu mixture and press it.If it holds its shape and crumbles easily when pressed again then the consistency is right.).Cover and keep aside for 10 to 15 minutes.

Heat oil in a pan  add onion, curry leaves and green chilies.Saute until it turns translucent.Next add ginger-garlic paste and mix well.

Saute until it turns golden brown.Reduce the flame to low and add turmeric powder,kashmiri chili powder,coriander powder ,garam masala and 1 to 2 tbsp water .Cook stirring continuously for few seconds.

Add tomato and salt to  taste,mix well.Cook over medium flame until it mushy and masala starts to leave the sides of the pan.

Now add the finely chopped vegetables and mix well.Cook until the vegetables are done.If required,add few tbsp of water to avoid burning.Turn off the heat and keep aside.

Now to prepare puttu ,place 1 or 1.5 tbsp of grated coconut as the first layer in the puttu mould.Next add 2 to 3 tbsp of the vegetable masala mixture.

Loosely fill the remaining portion with the prepared puttu mixture.Top with  grated coconut,if desired.Cover the puttu mould  with the lid.Fill the pressure cooker ( or the bottom vessel of the puttu maker) with water equal to half its volume.Bring it to a boil.Steam cook the puttu for about 5 to 8  minutes or until you see steam escaping from the tiny holes on the lid. Take out the mould and invert it onto a serving plate.

NOTES

• Adjust the amount of chili powder according to your taste. 

Malabar Mutton Biriyani | Step by Step Recipe

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Malabar Mutton Biriyani

Spicy Malabar style Mutton Biriyani.
Prep Time: 30 minutes
Cooking Time: 60 to 80 minutes
Serves: 4 to 5
Ingredients:
For Rice:

1. Basmati rice-2 cups( see notes)
2. Ghee - as required
3. Cinnamon - 2" piece
4. Cloves - 4
5. Cardamom - 4
6. Bay leaf- 1
7. Boiling hot water- 4 cups
8. Salt - to taste

For Mutton Masala:

1. Ginger- 2" piece
2. Garlic - 6 large cloves
3. Green chilies - 7 to 10(according to taste- See notes)
4. Mutton,cleaned and cut into medium pieces - 500 gms
5. Garam masala- 1/2 tsp+1/2 tsp
6. Turmeric powder - 1/4 tsp+1/4tsp
7. Black pepper powder- 1/2 tsp+ 1/2 tsp
8. Lemon juice - 1 tsp
9. Onion,sliced - 2.5 cups(5 medium)
10. Tomato,diced- 3/4 cup(1 large)
11. Fennel powder - 1/2 tsp
12. Yogurt - 2 tbsp
13. Curry leaves - 2 sprigs
14. Coriander leaves,chopped - 2 tbsp
15. Mint leaves,chopped - 1 tbsp
16. Salt- to taste
17. Oil/ghee- as required

For Layering/garnishing:

1. Onion,sliced- 1/2 cup( one medium)
2. cashew nuts - 2 tbsp
3. Raisins - 2 tbsp
4. Ghee - as required
5. Mint leaves,chopped - 1 tbsp
6. Coriander leaves - 2 tbsp
7. Garam masala- 1/8 tsp
8. Ghee - 1 to 2 tsp
9. Saffron (mixed with warm water )- 1 pinch(optional)

Instructions:
To Prepare Rice:

Wash the rice until water runs clear.Soak rice in plenty of water  for about 20 minutes.

Heat ghee in a pan.Add cinnamon,cloves cardamom and bay leaves.Saute until fragrant.

Add the drained rice and fry for about 2 to 3 minutes ,stirring continuously.

Pour the boiling hot water and add salt to taste.Cover and cook until it is 90 % done and water is completely absorbed.Fluff it up using a fork and keep aside until required. 

To Prepare Mutton Masala:

Combine together ginger,garlic and green chilies in a blender and grind to form a coarse paste.

In a bowl combine together 1 tsp of the prepared ginger,garlic and green chili paste,mutton ,1/2 tsp garam masala,1/4 tsp turmeric powder,1/2 tsp black pepper powder , lemon juice and salt to taste.Keep aside for about 20 minutes.

Heat oil in a pan and the onion and saute until it turns pale.Next add the remaining ginger,garlic and green chili paste.Saute until onion turns soft and golden brown.(Add 2 to 3 tbsp of water in between ,to avoid sticking/burning.)

Once onion turns golden brown ,add the cubed tomato and cook until it turns mushy.

Next add fennel powder,1/2 tsp garam masala,1/4 tsp turmeric powder and 1/2 tsp black pepper powder.Mix well until combined.Add the marinated mutton, yogurt and salt to taste, stir to combine.

Add curry leaves , cover and cook for about 40 to 50 minutes or until the mutton is tender.( Check in between and give it a stir to avoid burning.)

Finally add coriander and mint leaves.Mix well and switch off the stove.

For layering/garnishing:

Heat ghee in a pan and fry sliced onion,cashew nuts and raisins( for layering/garnishing) separately until it turns golden brown.Keep aside.

For layering ,take a heavy bottomed pan and add half of the prepared mutton masala.Add half of the rice over the masala.Sprinkle half of the fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(Mix saffron with 1 tbsp warm water and drizzle on top if desired)

Add the remaining mutton masala followed by the remaining rice.

Sprinkle the remaining fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(drizzle saffron water on top if desired)

Cover with a tight-fitting lid .Heat a heavy bottomed pan/tava and place the biriyani vessel on top.Reduce the flame to the lowest and cook for about 20 minutes.(Alternately you can bake the biriyani in a preheated oven @ 180 Deg C for  about 20 to 25 minutes.).Serve with raitha ,pickle and pappadom.

NOTES

• For best results use HOMEMADE GARAM MASALA
• Adjust the number of green chilies  according to your taste.I used about 15 to 18 green chilies as it was the less spicy variety.If you are using the spicy variety use 7 to 10 or according to your taste.
• Use Jeerakasala rice for best results.

Malabar Mutton Biriyani

Spicy Malabar style Mutton Biriyani.
Prep Time: 30 minutes
Cooking Time: 60 to 80 minutes
Serves: 4 to 5
Ingredients:
For Rice:

1. Basmati rice-2 cups( see notes)
2. Ghee - as required
3. Cinnamon - 2" piece
4. Cloves - 4
5. Cardamom - 4
6. Bay leaf- 1
7. Boiling hot water- 4 cups
8. Salt - to taste

For Mutton Masala:

1. Ginger- 2" piece
2. Garlic - 6 large cloves
3. Green chilies - 7 to 10(according to taste- See notes)
4. Mutton,cleaned and cut into medium pieces - 500 gms
5. Garam masala- 1/2 tsp+1/2 tsp
6. Turmeric powder - 1/4 tsp+1/4tsp
7. Black pepper powder- 1/2 tsp+ 1/2 tsp
8. Lemon juice - 1 tsp
9. Onion,sliced - 2.5 cups(5 medium)
10. Tomato,diced- 3/4 cup(1 large)
11. Fennel powder - 1/2 tsp
12. Yogurt - 2 tbsp
13. Curry leaves - 2 sprigs
14. Coriander leaves,chopped - 2 tbsp
15. Mint leaves,chopped - 1 tbsp
16. Salt- to taste
17. Oil/ghee- as required

For Layering/garnishing:

1. Onion,sliced- 1/2 cup( one medium)
2. cashew nuts - 2 tbsp
3. Raisins - 2 tbsp
4. Ghee - as required
5. Mint leaves,chopped - 1 tbsp
6. Coriander leaves - 2 tbsp
7. Garam masala- 1/8 tsp
8. Ghee - 1 to 2 tsp
9. Saffron (mixed with warm water )- 1 pinch(optional)

Instructions:
To Prepare Rice:

Wash the rice until water runs clear.Soak rice in plenty of water  for about 20 minutes.

Heat ghee in a pan.Add cinnamon,cloves cardamom and bay leaves.Saute until fragrant.

Add the drained rice and fry for about 2 to 3 minutes ,stirring continuously.

Pour the boiling hot water and add salt to taste.Cover and cook until it is 90 % done and water is completely absorbed.Fluff it up using a fork and keep aside until required. 

To Prepare Mutton Masala:

Combine together ginger,garlic and green chilies in a blender and grind to form a coarse paste.

In a bowl combine together 1 tsp of the prepared ginger,garlic and green chili paste,mutton ,1/2 tsp garam masala,1/4 tsp turmeric powder,1/2 tsp black pepper powder , lemon juice and salt to taste.Keep aside for about 20 minutes.

Heat oil in a pan and the onion and saute until it turns pale.Next add the remaining ginger,garlic and green chili paste.Saute until onion turns soft and golden brown.(Add 2 to 3 tbsp of water in between ,to avoid sticking/burning.)

Once onion turns golden brown ,add the cubed tomato and cook until it turns mushy.

Next add fennel powder,1/2 tsp garam masala,1/4 tsp turmeric powder and 1/2 tsp black pepper powder.Mix well until combined.Add the marinated mutton, yogurt and salt to taste, stir to combine.

Add curry leaves , cover and cook for about 40 to 50 minutes or until the mutton is tender.( Check in between and give it a stir to avoid burning.)

Finally add coriander and mint leaves.Mix well and switch off the stove.

For layering/garnishing:

Heat ghee in a pan and fry sliced onion,cashew nuts and raisins( for layering/garnishing) separately until it turns golden brown.Keep aside.

For layering ,take a heavy bottomed pan and add half of the prepared mutton masala.Add half of the rice over the masala.Sprinkle half of the fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(Mix saffron with 1 tbsp warm water and drizzle on top if desired)

Add the remaining mutton masala followed by the remaining rice.

Sprinkle the remaining fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(drizzle saffron water on top if desired)

Cover with a tight-fitting lid .Heat a heavy bottomed pan/tava and place the biriyani vessel on top.Reduce the flame to the lowest and cook for about 20 minutes.(Alternately you can bake the biriyani in a preheated oven @ 180 Deg C for  about 20 to 25 minutes.).Serve with raitha ,pickle and pappadom.

NOTES

• For best results use HOMEMADE GARAM MASALA
• Adjust the number of green chilies  according to your taste.I used about 15 to 18 green chilies as it was the less spicy variety.If you are using the spicy variety use 7 to 10 or according to your taste.
• Use Jeerakasala rice for best results.

Malabar Mutton Biriyani

Spicy Malabar style Mutton Biriyani.
Prep Time: 30 minutes
Cooking Time: 60 to 80 minutes
Serves: 4 to 5
Ingredients:
For Rice:

1. Basmati rice-2 cups( see notes)
2. Ghee - as required
3. Cinnamon - 2" piece
4. Cloves - 4
5. Cardamom - 4
6. Bay leaf- 1
7. Boiling hot water- 4 cups
8. Salt - to taste

For Mutton Masala:

1. Ginger- 2" piece
2. Garlic - 6 large cloves
3. Green chilies - 7 to 10(according to taste- See notes)
4. Mutton,cleaned and cut into medium pieces - 500 gms
5. Garam masala- 1/2 tsp+1/2 tsp
6. Turmeric powder - 1/4 tsp+1/4tsp
7. Black pepper powder- 1/2 tsp+ 1/2 tsp
8. Lemon juice - 1 tsp
9. Onion,sliced - 2.5 cups(5 medium)
10. Tomato,diced- 3/4 cup(1 large)
11. Fennel powder - 1/2 tsp
12. Yogurt - 2 tbsp
13. Curry leaves - 2 sprigs
14. Coriander leaves,chopped - 2 tbsp
15. Mint leaves,chopped - 1 tbsp
16. Salt- to taste
17. Oil/ghee- as required

For Layering/garnishing:

1. Onion,sliced- 1/2 cup( one medium)
2. cashew nuts - 2 tbsp
3. Raisins - 2 tbsp
4. Ghee - as required
5. Mint leaves,chopped - 1 tbsp
6. Coriander leaves - 2 tbsp
7. Garam masala- 1/8 tsp
8. Ghee - 1 to 2 tsp
9. Saffron (mixed with warm water )- 1 pinch(optional)

Instructions:
To Prepare Rice:

Wash the rice until water runs clear.Soak rice in plenty of water  for about 20 minutes.

Heat ghee in a pan.Add cinnamon,cloves cardamom and bay leaves.Saute until fragrant.

Add the drained rice and fry for about 2 to 3 minutes ,stirring continuously.

Pour the boiling hot water and add salt to taste.Cover and cook until it is 90 % done and water is completely absorbed.Fluff it up using a fork and keep aside until required. 

To Prepare Mutton Masala:

Combine together ginger,garlic and green chilies in a blender and grind to form a coarse paste.

In a bowl combine together 1 tsp of the prepared ginger,garlic and green chili paste,mutton ,1/2 tsp garam masala,1/4 tsp turmeric powder,1/2 tsp black pepper powder , lemon juice and salt to taste.Keep aside for about 20 minutes.

Heat oil in a pan and the onion and saute until it turns pale.Next add the remaining ginger,garlic and green chili paste.Saute until onion turns soft and golden brown.(Add 2 to 3 tbsp of water in between ,to avoid sticking/burning.)

Once onion turns golden brown ,add the cubed tomato and cook until it turns mushy.

Next add fennel powder,1/2 tsp garam masala,1/4 tsp turmeric powder and 1/2 tsp black pepper powder.Mix well until combined.Add the marinated mutton, yogurt and salt to taste, stir to combine.

Add curry leaves , cover and cook for about 40 to 50 minutes or until the mutton is tender.( Check in between and give it a stir to avoid burning.)

Finally add coriander and mint leaves.Mix well and switch off the stove.

For layering/garnishing:

Heat ghee in a pan and fry sliced onion,cashew nuts and raisins( for layering/garnishing) separately until it turns golden brown.Keep aside.

For layering ,take a heavy bottomed pan and add half of the prepared mutton masala.Add half of the rice over the masala.Sprinkle half of the fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(Mix saffron with 1 tbsp warm water and drizzle on top if desired)

Add the remaining mutton masala followed by the remaining rice.

Sprinkle the remaining fried onion,cashew nuts,raisins,coriander leaves,mint leaves  one pinch of garam masala and few drops of ghee.(drizzle saffron water on top if desired)

Cover with a tight-fitting lid .Heat a heavy bottomed pan/tava and place the biriyani vessel on top.Reduce the flame to the lowest and cook for about 20 minutes.(Alternately you can bake the biriyani in a preheated oven @ 180 Deg C for  about 20 to 25 minutes.).Serve with raitha ,pickle and pappadom.

NOTES

• For best results use HOMEMADE GARAM MASALA
• Adjust the number of green chilies  according to your taste.I used about 15 to 18 green chilies as it was the less spicy variety.If you are using the spicy variety use 7 to 10 or according to your taste.
• Use Jeerakasala rice for best results.

Kumbilappam | Steamed Jackfruit Cakes

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Kumbilappam

Healthy and delicious steamed jackfruit cakes.
Prep Time: 5 minutes
Cooking time: 20 minutes
Makes: 12 to 15 

Ingredients:

1. Jack fruit flesh,minced - 1 cup
2. Grated coconut- 1/2 to 3/4 cup
3. Jaggery,grated- 1/2 cup( or according to taste)
4. Rice flour( roasted)- 1 cup
5. Cardamom powder- 1/2 tsp
6. Water- as required
7. Vayana ela/Edana ela /Bay leaves-12 to 15 or as required
8. Salt- 1 pinch

Instructions:

Mince or finely chop the jack fruit flesh.

Add grated coconut,grated jaggery,rice flour , cardamom powder and salt.Add sufficient quantity of water and knead to form a slightly sticky dough.

Take a bay leaf/vayanaela and shape it into a cone,secure using a tooth pick or eerkil(coconut leaves stem).Fill the cone with the prepared dough.

Cover by pressing the leaf stalk into the cone ( as shown in the picture).Repeat with the remaining dough.Steam for about 15 to 20 minutes.Serve warm with tea.

NOTES

• You could also use vazhayila/banana leaves to make this.
• Adjust the quantity of jaggery according to your taste.

Kumbilappam

Healthy and delicious steamed jackfruit cakes.
Prep Time: 5 minutes
Cooking time: 20 minutes
Makes: 12 to 15 

Ingredients:

1. Jack fruit flesh,minced - 1 cup
2. Grated coconut- 1/2 to 3/4 cup
3. Jaggery,grated- 1/2 cup( or according to taste)
4. Rice flour( roasted)- 1 cup
5. Cardamom powder- 1/2 tsp
6. Water- as required
7. Vayana ela/Edana ela /Bay leaves-12 to 15 or as required
8. Salt- 1 pinch

Instructions:

Mince or finely chop the jack fruit flesh.

Add grated coconut,grated jaggery,rice flour , cardamom powder and salt.Add sufficient quantity of water and knead to form a slightly sticky dough.

Take a bay leaf/vayanaela and shape it into a cone,secure using a tooth pick or eerkil(coconut leaves stem).Fill the cone with the prepared dough.

Cover by pressing the leaf stalk into the cone ( as shown in the picture).Repeat with the remaining dough.Steam for about 15 to 20 minutes.Serve warm with tea.

NOTES

• You could also use vazhayila/banana leaves to make this.
• Adjust the quantity of jaggery according to your taste.

Kumbilappam

Healthy and delicious steamed jackfruit cakes.
Prep Time: 5 minutes
Cooking time: 20 minutes
Makes: 12 to 15 

Ingredients:

1. Jack fruit flesh,minced - 1 cup
2. Grated coconut- 1/2 to 3/4 cup
3. Jaggery,grated- 1/2 cup( or according to taste)
4. Rice flour( roasted)- 1 cup
5. Cardamom powder- 1/2 tsp
6. Water- as required
7. Vayana ela/Edana ela /Bay leaves-12 to 15 or as required
8. Salt- 1 pinch

Instructions:

Mince or finely chop the jack fruit flesh.

Add grated coconut,grated jaggery,rice flour , cardamom powder and salt.Add sufficient quantity of water and knead to form a slightly sticky dough.

Take a bay leaf/vayanaela and shape it into a cone,secure using a tooth pick or eerkil(coconut leaves stem).Fill the cone with the prepared dough.

Cover by pressing the leaf stalk into the cone ( as shown in the picture).Repeat with the remaining dough.Steam for about 15 to 20 minutes.Serve warm with tea.

NOTES

• You could also use vazhayila/banana leaves to make this.
• Adjust the quantity of jaggery according to your taste.