Ingredients:

• Channa –1/2 cup
• Oil – 2 tsp
• Turmeric powder - 1/4 tsp
• Curry leaves – few
• Ginger Garlic paste– 1 tsp
• Big onion – 2  no’s (chopped)
• Green chilli–2 no’s (chopped)
• Red Chilli powder - 1 tsp
• Coriander powder – 1/2 tsp
• Tomato –3 (small size)
• Cinnamon – small piece
• Cardamom – 1
• Garam masala – 1 tsp
• Sugar – 1 pinch
• Salt – to taste
• Coriander leaves – 1/4 bowl

To Grind:

Steps to cook:

Benefits

Ingredients:

For marination:

• Mutton – 1/2kg (washed)
• Curd – ½ cup
• Chilli powder – 1 tsp
• Coriander powder – 1 tsp
• Garam masala – 1 tsp
• Cumin powder – ½ tsp
• Pepper powder – 1 tsp
• Turmeric powder – 1 tsp
• Salt to taste

Steps for marination:

For Sauteing:

Steps to cook mutton in pressure cooker:

Ingredients for preparing mutton chukka:

For Sauteing:

• Ghee or oil – 3 spoons
• Cinnamon -1 stick
• Fennel seeds – 1 tsp
• Onion – 1 big (chopped)
• Ginger garlic paste – 1 spoon
• Green chilli – 2 no’s
• Curry leaves – few
• Tomato – 1(big finely chopped)

spices

• Garam masala – 2 tsp
• Chilli powder – 1tsp
• Coriander powder – 2 tsp
• Kashmiri chilli powder – 1 tsp
• Pepper powder – 1 tsp
• Cumin powder – a pinch
• Salt to taste
• Coriander leaves for garnishing

For grinding:

• Grated coconut – 1 cup
• Fennel seeds – 1 tsp
• Poppy seeds – 1 tsp
• Grind the above ingredients with little amount of water and keep it a side.

Steps to prepare mutton chukka:

Serving suggestion:

Ingredients:

• Basmati rice – 2 cups
• Carrot – 1 cup (chopped)
• Beans – 1 cup (chopped)
• Peas – 1 cup
• Potato – 1 cup (cut in to cube shape)
• Cauliflower florets – 1 cup
• Soya beans – 1 cup (soaked in warm water, drain the water completely) optional
• Cashew nuts – 5ogms (optional)
• Onion – 2 (chopped)
• Green chili- 3 nos
• Ginger garlic paste – 1 spoon
• Tomato (big) – 1 (chopped)
• Chilli powder – 1 tsp
• Kashmiri chili powder – 1 tsp
• Garam masala – 1 tsp
• Coriander powder – 2 tsp
• Turmeric powder- a pinch
• Biryani masala – 1 tsp
• Curd- ½ cup
• Lemon juice – 2 tsp
• Mint leaves – 1 handful (chopped finally)
• Coriander leaves – 1 handful (chopped finally)
• Salt to taste

For tempering:

• Oil – 3 spoons
• Ghee – 2 spoons
• Fennel seeds – 1 tsp
• Bay leaf- 1
• Cinnamon - 2 stick
• Cardamom – 3 nos
• Star anise – 2 nos
• Cloves – 2 nos
• Marathi Mokku – 1 no

Steps to cook vegetable Biryani:

1. First wash the basmati rice in water and soaked the rice for 15 minutes is more than enough.
2. After 15 minutes drain the water and keep it aside.
3. In a pressure cooker add oil and ghee, when it is heated add all the tempering items.
4. Next add onion and fry till the colour become changed, add ginger garlic paste, green chilli, and tomato fry for a minute and add salt and add all spices like chili powder, coriander powder, kashmiri chili powder, garam masala, turmeric powder, Biryani masala and fry for a minute.
5. Next add all the chopped vegetables and soya beans, fry for 5 minutes, and then add half coriander leaves and half mint leaves.
6. Next add 4 cups of water and allow it to boil, then add the basmati rice and mix well.
7. In This stage add curd, lemon juice and check the salt and spice.
8. After 15 minutes the rice is half cooked, add the remaining coriander leaves, mint leaves, ghee 1 spoon.
9. Then close the pressure cooker and wait for a 1 whistle, next put the fire on low flame for 5 to 10 minutes (for Dum).
10. After taking from the fire the pressure will cool down and open the cooker, mix the rice properly with little amount of ghee.
11. Vegetable Biryani is ready to taste.

Serving suggestion:

• We can also garnishing with mint leaves, coriander leaves, fried onions and fried cashew.

Hints:

• We can use correct water measurement for basmati rice because too much of water will destroy the correct texture of rice.
• Use fresh curd for this recipe. 

Ingredients:

• Mushroom – 250 gms (washed and cut in to pieces)
• Ghee- 3 spoons
• Bay leaf - 1
• Big Onion  - 1 (chopped)
• Ginger garlic paste - 1 and 1/2 tsp
• Turmeric powder – ½ tsp
• Chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Garam masala – 1 tsp
• Tomato puree – 1 cup
• Cashew nut paste – 200 gm
• Kasthurimethi – a pinch
• Corn flour – 50 gm
• Water to mix
• Salt to taste
• Coriander leaves for garnishing

Steps to cook:

1. In a pan add ghee, after it is heated add bay leaf, chopped onion and fry till it becomes golden brown.


2. Next add ginger garlic paste and fry for a minute, and then add all the spices and fry for a minute.


3. Add tomato puree and fry until oil become separated, then add cashew nut paste and allow it to boil.


4. Then add mushroom and cover with lid for 10 to 15 sec at low flame.


5. After mushroom become cooked add corn flour (take 1 cup water and add corn flour and mix, no lumps are formed) and allow it to boil.


6. Finally add coriander and Kasthurimethi leaves.

Serving suggestion:

Tomato puree preparation:

Cashew nut paste preparation:

Hints:

Ingredients:

• Baby corn – 10(cut into 2 pieces)
• Oil – 1 bowl
• Corn flour – ¼ cup
• Maida flour – ¼ cup
• Rice flour – 1 tsp
• Red chilli powder – 1 tsp
• Kashmiri chilli powder -1 tsp
• Onion- 1(cut in to round shape for topping)
• Tomato ketchup – 3 spoons
• Salt to taste
• Water to mix

Steps to cook: