Friday With a Friend 18th Guest Post by Nusrath Jahan | Lamb Oats Haleem Mutton Oats Haleem | Ramzan Special Recipes | Hyderabadi Goat Meat Haleem | Quick and Easy Mutton Haleem With Oats |

Iam not a working to woman to say every time that Iam busy busy busy..But ,I love to keep my self occupied always instead of wasting time on gossips and unnecessary issues..I feel a mother is the most responsible person in the world even when compares with president of country..

Mutton Bagara | Simple mutton pulao | Easy and tasty mutton pilaf | How to make mutton rice | Step by step pictures | How to cook simple mutton pualv | Goat meat pilaf

Iam going to share more than 10 mutton recipes in this month.From a long time,Iam thinking to share mutton recipes in MLH,and finally the day came now..So,in the 10 recipes,first one is, this simple mutton pulav..I have shared lone time back another mutton pulav recipe which is a lebanese restaurant style...

Stuffed brinjal masala with peanuts and sesame seeds/baingan masala/south indian popular masala stuffed baby brinjal gravy/step by step pictures

CATEGORY- VEG GRAVIES/ SOUTH INDIAN VEG GRAVIES
PREPARATION TIME- 20 MINUTES
COOKING TIME- 30 MINUTES

WHAT YOU NEED

baby egg plants/brinjals-8-10
red chili powder-to taste
salt
turmeric powder-1/2 tsp
oil-2 tbsp
curry leaves-few
dry red chili-2
tamarind pulp/paste-2-3 tbsp

TO ROAST AND GRIND

oil-1 tbsp
onion-1 small
ginger garlic paste/GGP-1 tsp
poppy seeds-2 tsp
sesame seeds-2 tsp
coconut powder-1 tbsp
peanuts-2 tbsp
cumin seeds-1tsp
coriander seeds-1 tsp

HOW TO COOK 

Heat pan with oil and roast all the ingrdients in pan by adding one by one which given under "TO ROAST AND GRIND"

Saute for 1-2 minutes and grind into fine smooth paste by adding some (around 1/2 cup) water.

Wash brinjals well and make deep slits lengthwise..Soak in salt water to avoid changing color..Now heat on another fresh pan with oil and saute brinjals until turns tender n soft..

Add 1 more tbsp oil and add red chili,curry leaves..Add fried brinjals and saute well.Then add ground masala paste n tamarind paste.Add around 1/2-3/4 cup water and mix every thing and cover the pan n cook for 15 minutes in low flame.

Serve hot with white rice or rotis..

EASY TO DO WITH STEP WISE PICTURES

HAPPY COOKING.. ..HAPPY BLOGGING

Hyderabad popular egg dum biryani /Restaurant style Boiled egg biriyani/How to cook Anda dum biryani/Step by step pictures

CATEGORY-ONE POT MEALS/NON-VEG/RICE ITEMS
PREPARATION TIME- MINUTES
COOKING TIME- MINUTES

WHAT YOU NEED

TO MARINATE EGGS YOU NEED

Boiled eggs- 5-6 

chili powder-1 tsp

salt-1/2 tsp

GGP/ginger garlic paste- 1 tsp

turmeric powder-1/2 tsp

mint leaves-fistful

cilantro leaves fresh-few leaves

OTHER INGREDIENTS YOU NEED 

onions-3 med size

tomatoes-1 big
black cumin-1 tsp

chili powder-1 tsp

salt-to taste

GGP/ginger garlic paste- 1 tsp

turmeric powder-1/2 tsp
coriander+cumin powders-1tsp+1 tsp
garam masala or biryani masala-1 tsp

warm water-1/4 cup
orange food color-2 pinches

mint leaves-hand ful

cilantro leaves fresh-hand ful
cashews+almonds+raisins-few oil or ghee roasted

TO COOK RICE YOU NEED

basmati rice-2 cups

oil-1 tsp

cumin-1 tsp

cinnamon stick-1 inch

fennel seeds-1 tsp

salt-little bit or 2 pinches

cloves-3

cardamom pod-1

pepper corns-5-6(optional)

bay leaf-1 small

HOW TO COOK

wash and marinate eggs  with half turmeric,salt,1 tsp GGP..Over night marination is good for best recipe or at least keep this aside for 1 hour......*I went with over marination step..

chop 1 onion into pieces and other two chop into thin long slices and chop tomatoes too.......Wash and soak rice for 30 minutes..

Heat a pan with 1/4 cup of oil and fry sliced onions finely..remove from oil and place them on 

heat a pressure cooker with oil and add in back cumin and saute..Then add chopped onions and fry well. add tomatoes and mix it..

Mean while heat a big vessel with enough water and add in whole spices which mentioned under "TO COOK RICE YOU NEED"..When water starts boiling add in rice and cook til 60%. rice should be 3/4 th cooked at least but not completely..

Then drain rice into colander and keep aside.Boil water, add color and mix.keep aside.

Now in cooker,add in marinated eggs and mix it once..To this add all spice powders as per your taste.(i.e., chili powder,salt,turmeric,cumin,coriander,biryani masala powders,GGP) add mint+coriander leaves and mix..

Then spread rice on top.Also spread half of the fried onions and mint+coriander leaves.Sprinkle some water which is mixed with color.And some ghee roasted dry fruits and again place some rice and layer ti well.

Finally mint+cilantro leaves,remained fried onions,color mixed water..

By this time,you must complete all the ingredients which you took for biryani making.means empty bowsl.:)

Now heat a big broad pan and turn on heat.When it`s hot place biryani cooker on top of it and close it with lid or plate.On top of it put a big weight.

Put flame in low(I kept on big gas burnor-not small) let it cook fro 12-15 minutes without disturbing..15 minutes is perfect timing for egg biryani.also we cooked rice already 3/4 th

Then turn off and after 15 minutes remove lid.Mix carefully and serve with cucumber pepper raita and any gravy..

EASY TO DO WITH STEP WISE IMAGES

Actually,I clicked so many pictures.But,un expectedly delted from canon.luckily got these 3 and hope It helps you all..

MAHAS NOTES

Remember.Its egg biryan,which don`t need much time to cook,So,also you can cook rice completely and spread on egg mixtures and follow the remaining steps.Then on dum method cook it for only 10 minutes in a very low flame..Then turn off and serve hot.

*the reason behind mentioning for half or 3/4 th cooking rice is,If you cook rice completely after layering it on top of the base mix again you need to cook for few minutes.So,the rice may turns mushy if it is cooked completely..Hope this clarifies your doubts.

How to make restaurant style butter chicken with step by step pictures/Butter chicken masala/Murgh Makhani/Authentic Indian butter chicken/South indian chicken gravy recipes for rotis n naan

Butter chicken or murgh makhani is an indian popular classic non vegetarian dish...It is the one of the famous chicken dish in restaurants which they serves with rotis,naan or pulkas. Because of using butter it tastes so rich and delicious,but heavy in calories..The creamy texture of onion tomato puree gives a nice taste and butter enhances the appetite when you have it with rotis.This is my first attempt and same as ususal it`s a big hit..pre roasting chicken, reduces the cooking time and marinating part gives a best result..It is the perfect dish to try for weekend parties/get together if you are in plan..the process of the recipe may looksl ike a long,but its worth trying recipe to enjoy after hard work..Adding cream gives an awesome rich taste and It perfectly matches with rotis for dinner times..Try it next time with this step wise clicks and enjoy..

CATEGORY- Chicken/non-veg/dinner 
PREPARATION TIME- 20 MINUTES
MARINATING TIME-OVER NIGHT OR 1-2 HRS AT LEAST
COOKING TIME- 30 MINUTES

WHAT YOU NEED

TO MARINATE CHICKEN

Bone less chicken breast part-400 grams

chili powder-to taste

salt-to taste
Ginger garlic paste(GGP)- 1 tsp

turmeric powder-1/2 tsp
garam masala-1 tsp
curd-1/8 cup
coriander+cumin powders- 1+1 tsp

To cook gravy

onion-1 big

tomato-2 big

cream-1/2 cup

green chili-1 (optional)

*ketch up-1 tsp
butter-5-6 tbsp

kasoori methi/dry methi leaves-1 tsp

cloves-4

bay leaf- 1 big

cinnamon-1 inch piece

green cardamom pods-2

black cumin-1 tsp
cumin-1/2 tsp
*sugar-1/2 tsp
*black pepper powder-1 tsp

Ginger garlic paste(GGP)- 1/2 tsp

cilantro leaves few -to garnish

HOW TO COOK

chop onions,tomato,chili and  wash chicken 2-3 times..

In  a bowl add  salt,chili powder,turmeric powder,garam masala,curd and marinate chicken for over night or at least 1-2 hours.

now turn on heat and place pan. in that add 2 tbsp butter n cumin,cloves,cinnamon,cardamom,bay leaf and saute for few seconds....

add in GGP,onions,chili and saute well.. then add tomatoes and mix well..After 2 minutes add  little bit of salt,chili powder,turmeric powder,garam masala and combine well.

cook for 3-4 minutes in medium flame and turn off.let it cool then blend it into fine puree.

Now heat a pan with 1 tbsp butter and place marinated chicken pieces and roast in medium flame until turns tender.

Now again heat a pan with remaining butter and add cumin.saute it..Now add blended puree and cook it on low flame.To this add fried chicken. Combine every thing once and add 3/4-1 cup of cream.Fold with chicken mix and cover with lid.

**Using a steel sieve you can strain puree if you want.Then the coarse mixture settles in sieve and use fine puree.**

 Cook for 5 minutes and add ketch up,sugar,black pepper powder,kasoori methi and cook for 5 minutes in medium flame. mix carefully...

finally add cilantro leaves and mix.serve with naan,pulka or rotis along with lemon wedge and onion slices.

MAHAS NOTES

Roasting chicken before saves time and it can easily fold with gravy.

Adding spices again in onion+tomato mix is optional.If you add right amount of spices in marinating then, you no need to add second time.

Cream can replace with full cream milk.For more gravy consistency add 1 more big tomato.

Don`t compromise with butter+ cream quantity.They both are the key ingredients.

Over night marinating gives the best taste.Use only boneless chicken.

Ketchup,sugar,pepper powder enhances the taste of the dish.