fatmanyash

After finishing my stint here am moving to ile maurice/mauritius, to join the one and only le st geran.

good move eh!!

1. Chicken with bone skinless-2kgs
2. yoghurt- 250 gms
3. onions sliced - 1kgs( then fried til golden brown) reserve abt 10% for topping of biryani.
4. xxx garam masala- 5gms
5. ginger and garlic paste-40gms
6. mint- 50 gms chopped
7. coriander - 50 gms chopped
8. red chilli powder-25 gms
9. turmeric- 2-3 gms
10. raisins-50 gms
11. salt - to taste
12. gren chillies chopped-15 gms
13. tomatoes 200 gms chopped
14. Basmati rice- 1kgs
15. green cardamom-5-6 nos
16. bayleaf- 1nos
17. cloves-2-3 nos
18. cinnamon- 1 small stick
19. saffron- 1 gms soaked in 50 ml milk
20. oil- 30 ml
21. ghee- 50 gms

Method-

• marinade the chicken with ingredients no 2 to 13.has to be atleast 12 hrs…ideal case scenario.
• take a pot of water ,, add the whole,spices and oil and cook the rice till 70% cooked.drain.
• In a heavy bottomed pot which has a tight fitting lid ,put the chicken pieces with all the marinade.
• pour the rice over the same.heat the ghee add the saffron and milk mixture and pour over the rice.top with the fried onions and some more mint sprigs.
• cover with atight fitting lid and maybe some foil as well.
• hight heat for abt 15 mins.then very very low heat for abt 30 mins.
• the smell should be able to tell you when the biryani is done.
• take off the lid, stir all together.the rice shouldnt be mashed , nor the chicken burnt or undercooked, and there should be a heavenly aroma.

P.s sometime i also add some rosewater to the top before covering.

just bought myself a squeaky new toy.which will grind, scrape,cut carve and do all kinda things..except maybe cook.

1. Lamb cubes preferably with bone-500gms
2. yoghurt plain-100gms
3. ginger garlic paste-10gms
4. garam masala-2gms
5. turmeric-pinch
6. red chilli powder-5gms
7. onions-200gms
8. tomatoes 250gms
9. ground coriander powder-10gms
10. jeera powder-5ms
11. curry leaves-1sprig
12. coconut-50gms grated
13. oil-25gms
14. cardamom-2-3 nos
15. cinnamon stick-1 small piece
16. cloves-2-3 nos

Method

• heat oil, add chopped onions and brown well,add the whole spicesand then tomato and finally the lamb.
• simmer till lamb is tender,and add the rest of ingredients.finally add chopped coriander and serve hot.
• Better if made a day before then eaten.

have a kiwi gudygudy gumdrop …they are quite sweet..

i am now being called a labradog…is that fair for the dark knight…as cute as i  might be..labradog is pushing it..people what u say

have met this diabolic angel from nz, who calls me cutie pie names, which is nice.and then am gonna meet her in la.i call her p.w….wabbit if  can read this u know what im talking abt..

hi guys here is a traditional maharashtrian recipe from my mum its for soimething called “kharvas”,the ghati version of creme caramel, and cheesecake all rolled in one.

milk-1lts(this is special milk which is obtained within 12 hrs after a cow/ buffalo give birth and in marathi is called cheek, english is called colostrum or beestings.u take 1part of this thick sap like milk and mix with 2 parts of regular milk)
jaggery -200gm grated.
nutmeg- pinch
cardamom powder- pinch
mix all till well blended, taste for sweetness then pour in greased tin and steam on low heat till set.the high protein content means it sets wihtout any eggs.
chill and serve.in dadar u get it sometimes at aswad, near sena bhavan.

bloody delicious .also extremely healthy, since it contains high ammts of casein,and immunogens.

dessicated coconut- even better if you take fresh coconut and sun dry it.250 gms
garlic cloves- semi dried again in sun is best-200gms
dry red chillies- abt4-5
jeera-1/4 tsp
salt-to taste
sugar-pinch.

whizz all in mixie,and enjy w/ vadapav or bread.

gram flour- 200 gms

wheat flour- 200 gms

fresh methi chopped- 100 gms

green chillies- 2nos

chilli powder- pinch

sesame seeds-25 gms

turmeric- pinch

jeera powder- 2 gms

salt- 5 gms

oil- 25gms

water to form dough.

knead all form a dough.roll out to 6 inch thin rounds…cook on a griddle top…with a little oil..eat w/ mint chutney, or pickle