Biryani Crispy Fried or Mutton Qorma
Ingredients :
180g – Fresh vegetarian biryani
5g – Chopped ginger
5g – Chopped mint
10 ml – Lemon juice
1 – Green chilli
Gulb jal (few drops)
100g – Refined flour
5g – Salt
3g – Red chilli powder
50g – Garlic yogurt
200 ml – Refined oil (for frying)
Method
* Take the vegetarian biryani and add chopped ginger, mint, green chilli, lemon juice, gulab jal and mix well. Now take a handful of biryani and make cylindrical-shaped croquettes and keep aside.
* Make a batter by mixing refined flour, salt, red chilli powder and water. Dip the croquettes in this batter and fry them until golden brown.
*Serve hot with garlic yogurt and mint chutney
Mutton Qorma
Ingredients
150ml – Oil
10g – Cardamom
1.2g – Sliced onion
100g – Ginger garlic paste
175g – Red chilly paste ( seedless)
2.5kg – Lamb curry cut
Salt to taste
15g – Garam masala
2 ltr – Lamb stock
Method
* Heat oil in a handi and add cardamom once the oil is really hot.
* Strain the cardamom after it loses colour.
* Add sliced onion to the oil and fry untill golden brown.
* Add ginger garlic paste and cook well.
* Add lamb curry cut and roast well till all the water evaporates and the lamb leaves all colour and turns reddish brown.
* Add salt and water – just enough to cover the meat.
* Put the handi on very slow flame and seal well.
* Once the lamb is 90 per cent cooked, add the stock and cook further.
* Once done sprinkle garam masala on top and adjust seasoning.
Lemon Tea Cake
Ingredients
125g – Butter
150g – Sugar
2 – Eggs
8g – Baking powder
60g – Milk
180g – Plain flour
Finely grated zest and juice of 3 lemons
Method
* Preheat your oven to 180°C.
* In a medium mixing bowl, cream the butter and sugar together. Gradually beat in the eggs and mix until light and fluffy.
* Stir in the lemon zest, flour and baking powder, and mix well. Add lemon juice and mix well again. Then beat in the milk.
* Pour the cake mix evenly into the prepared loaf tin and bake for 45 minutes.
* When it’s ready, take out the cake from the oven and leave it to cool for 5 minutes. Then turn it out onto a plate.
180g – Fresh vegetarian biryani
5g – Chopped ginger
5g – Chopped mint
10 ml – Lemon juice
1 – Green chilli
Gulb jal (few drops)
100g – Refined flour
5g – Salt
3g – Red chilli powder
50g – Garlic yogurt
200 ml – Refined oil (for frying)
Method
* Take the vegetarian biryani and add chopped ginger, mint, green chilli, lemon juice, gulab jal and mix well. Now take a handful of biryani and make cylindrical-shaped croquettes and keep aside.
* Make a batter by mixing refined flour, salt, red chilli powder and water. Dip the croquettes in this batter and fry them until golden brown.
*Serve hot with garlic yogurt and mint chutney
Mutton Qorma
Ingredients
150ml – Oil
10g – Cardamom
1.2g – Sliced onion
100g – Ginger garlic paste
175g – Red chilly paste ( seedless)
2.5kg – Lamb curry cut
Salt to taste
15g – Garam masala
2 ltr – Lamb stock
Method
* Heat oil in a handi and add cardamom once the oil is really hot.
* Strain the cardamom after it loses colour.
* Add sliced onion to the oil and fry untill golden brown.
* Add ginger garlic paste and cook well.
* Add lamb curry cut and roast well till all the water evaporates and the lamb leaves all colour and turns reddish brown.
* Add salt and water – just enough to cover the meat.
* Put the handi on very slow flame and seal well.
* Once the lamb is 90 per cent cooked, add the stock and cook further.
* Once done sprinkle garam masala on top and adjust seasoning.
Lemon Tea Cake
Ingredients
125g – Butter
150g – Sugar
2 – Eggs
8g – Baking powder
60g – Milk
180g – Plain flour
Finely grated zest and juice of 3 lemons
Method
* Preheat your oven to 180°C.
* In a medium mixing bowl, cream the butter and sugar together. Gradually beat in the eggs and mix until light and fluffy.
* Stir in the lemon zest, flour and baking powder, and mix well. Add lemon juice and mix well again. Then beat in the milk.
* Pour the cake mix evenly into the prepared loaf tin and bake for 45 minutes.
* When it’s ready, take out the cake from the oven and leave it to cool for 5 minutes. Then turn it out onto a plate.