Had your heavy lunch like spicy biriyani? Had a problem with digestion? Then, prepare the buttermilk easily, otherwise called Neer Mor, in Tamil Nadu. This Neer Mor is a famous summer drink in India which has many health benefits. Let’s get started!
Get 1 cup of curd in a clay pot and whisk until it turns smooth. Add 3 cups of water, 1/4 tsp of cumin seeds, one finely chopped green chilly into it.
Additionally, add some finely chopped curry leaves, some finely chopped coriander leaves, a small piece of crushed ginger, and a preferred level of salt to it. Mix well, and the neer mor (buttermilk) is ready for serving!
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Do you have a plan for making chicken that adds a great side dish to your lunch or dinner? Even you can make this an excellent choice for biriyani or pulao. Let me tell you the recipe for making Chicken 65. Let’s get started!
Take 300gm of boneless chicken in a bowl. Add 1 tbsp of ginger garlic paste, 3 tbsp of cornflour, 1 tbsp of rice flour, and 1 tsp of chilly powder.
Additionally, put 2 tsp of kashmiri chilly powder, preferred salt, and extract lemon juice of one piece. Add 1/2 tsp of garam masala, and mix it well. Marinate overnight in the refrigerator or at least for 1 hour.
Step 2- Making Chicken 65:
Take a vessel and pour oil for frying. Keep the flame with medium-high heat. Drop the marinated chicken pieces one by one in hot oil. Flip it over after few minutes. Fry till it gets golden brown. It’s ready to serve!
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
I was very eager to try making Mutton Biriyani in Thalapakatti restaurant-style for a long time. Aren’t you? It would be best if you had seeraga samba rice which is a unique ingredient to make this recipe. I tell you how to prepare masala paste and masala powder for this. Let’s get started to prepare my version of it!
Preparation Time: 15 mins
Cook Time: 45 mins
Recipe Servings: 4
Total Time: 60 mins
Ingredients for Mutton Pre-preparation:
500g Mutton
Salt as needed
Required water
Ingredients for Masala Powder:
4 Cinnamon
6 Cardamom
2 Star Anise
1 small piece Nutmeg
8 Cloves
1 Mace/Javithri
2 Bay leaf
2 tsp Coriander Seeds
1/2 tsp Black Pepper
1 tsp Fennel Seeds
1 tsp Cumin Seeds
1 tbsp Black Stone Flower/Kalpasi
10 Cashews
Ingredients for Masala Paste:
3 Green Chilly
15-20 nos Shallots
50g Ginger
50g Garlic
Ingredients for Dindigul Thalappakatti restaurant -style Mutton Biriyani:
2 tbsp Oil
4 tbsp Ghee
Grinded Masala Paste
Grinded Masala Powder
Cooked Mutton Pieces
Turmeric Powder – 1/2 tsp
1 tsp Chilly Powder
3 tbsp Curd
1 Lemon [Juice extract]
Coriander leaves
Mint leaves
1 cup Mutton Stock
2.5 cups Water
Salt as needed
2 cups Seeraga Samba Rice [soaked for 30 minutes]
Step 1 – Mutton Pre-Preparation:
Take 500g of medium-sized mutton pieces in a cooker vessel. Add salt as per your preference and required water into it. Cook for 7-8 whistles. Keep the well-cooked mutton aside. Keep the mutton stock as well for later use.
Step 2 – Making Masala Powder:
Take a mixie jar, add four cinnamon, six cardamon, 2 star anise, one small piece of nutmeg, and eight cloves.
Put one mace, two bay leaf, 2 tsp of coriander seeds, 1/2 tsp of black pepper, and 1 tsp of fennel seeds.
Finally, add 1 tsp of cumin seeds, 1 tbsp of black stone flower, ten cashews, and grind into a fine powder.
Step 3 – Making Masala Paste:
Retake a mixie jar and add three green chilly. You can add more according to your spicy taste preference. Add 15 to 20 numbers of shallots, 50g of ginger, 50g of garlic, and grind into a fine paste.
Step 4 – Making Dindigul Thalappakatti restaurant -style Mutton Biriyani:
Pour 2 tbsp of oil along with 2 tbsp of ghee in a vessel. Keep the flame with medium heat. Add the grinded masala paste, and saute well for 10-12 minutes till the raw smell disappears. Then add the earlier prepared masala powder and mix it well.
Put all the cooked mutton pieces into it and mix it. Add 1/2 tsp of turmeric powder, 1 tsp of chilly powder, 3 tbsp of curd, and mix well. Pour the juice extract of 1 lemon.
Add a handful of coriander leaves and mint leaves. Mix it and pour 1 cup of mutton stock. Cover with lid and cook for 5 minutes with low flame. Add 2.5 cups of water, and put salt as per your preference. Let it boil with medium-high heat.
It’s time to put the soaked seeraga samba rice of 2 cups equivalent. Preferably soak the rice for 30 minutes. Stir it occasionally. Reduce the flame to low at this stage. Spread 2 tbsp of ghee over and add a handful of coriander and mint leaves. Cover it with a lid.
Take a tawa and preheat it for 5 minutes. Place the biriyani vessel on preheated tawa and put some weight on it using water in another dish. Cook it for 20 minutes with low heat. Now it’s ready for serving!
Enjoy the Dindigul Thalappakatti restaurant-style Mutton Biriyani with Raitha and Boiled egg. Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Disclaimer: This recipe is just a tried version of mine, and only I’m sharing my experience in making it.
Last time I showed you the recipe of watermelon Mohabbat ka Sharbat. Don’t worry if you don’t have roof afza sharbat syrup. Let me tell you another two ways of making watermelon juice without it. Let’s get started!
Take 1 cup of watermelon in a mixie jar. Add a few mint leaves, 1 tbsp of sugar, 1/4 tsp of pepper powder, salt as per your preference, and put 1 tbsp of lemon juice.
And finally, add 1 cup of chilled water and blend it well. Filter the watermelon juice and add ice cubes as you needed, along with mint leaves. Now, one way of watermelon is ready!
Step for method 2:
Take 1 cup of watermelon in a mixie jar again with 2 tbsp of sugar this time. Blend it well and filter the watermelon juice.
Add some ice cubes in a glass. Add 2 tbsp of watermelon cut into small pieces. Put 2 tsp of soaked basil seeds and add the filtered watermelon juice. Mix it, and now the second way of watermelon juice is ready!
Follow me here and subscribe to my Youtube Channel to get weekly recipes.
Monifooz 