Mutton Donne Biryani Recipe

Donne Biryani was originally created by the weaving community in southindia. The recipe I have posted is simple easy to find ingredients. The biryani itself is served in a simple donne (plantain bark  or betelnut tree bark cups) which is hand made or machine pressed. The donne has a very nice aroma when food is served in it. Through out south India you can find people using these cups to serve food in temples and streets this is a biodegradable product.

Donne Briyani can be prepared with mutton or chicken. This briyani is famous all over Bangalore rich or poor everyone enjoys this amazing street food. The intense spices and methi (fenugreek leafs) aroma sets this  amazing recipe apart.

I would suggest people visiting Bangalore, should try this dish specially at shivaji military hotel. I've recreated this unique recipe and I'm sure will be a new recipe addition for all briyani lovers out there. Try my recipe do post your comments...:)

Briyani Masala:
2 Medium Size Onions
6-8 Green Chilies
Fist full Mint and Coriander leafs
2 Tbsp Ginger Garlic Paste
2-3 Strands Javithiri
5 Black Pepper Corns
2 Inch Sticks Cinnamon
3 Cloves
3 Cardamom Pods
2 Tbsp Oil
1 Tbsp Ghee
  • Heat a wok add  oil and ghee add the above list of ingredients leaving out the mint and coriander leafs fry till the onion turns transparent then add the mint and coriander and fry all the ingredients.
  • Allow the fried ingredients to cool before grinding to a smooth paste.
  • Add the ingredients to a blender and grind to a smooth paste.
  • Add very little water to grind the masala paste.
Marinate Mutton:
1/2 Kilo Lamb Meat
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Cup Yogurt
1 Tsp Ginger Garlic Paste
Salt 
  • Add the above listed ingredients to the meat and marinate for 15 to 20 minutes.
Lets Prepare Briyani:
  • Heat 2 Tsp oil in a pressure cooker add the marinated meat and fry for 10 minutes add 2 to 3 cups water and salt cover place the whistle  pressure cook till meat is tender for 5 to 6 whistles.
  • Once the mutton has cooked separated the stock and meat set aside.
  • For this recipe we need to use 2 cups seeraga samba rice.
  • Wash the 2 cups of rice thrice drain and set aside.
  • Heat a pressure cooker with 2 tbsp oil and 2 tbsp ghee.
  • Add 2 cloves 1/2 inch cinnamon 2 cardamom and a bayleaf fry a bit.
  • Add the masala paste and fry till oil surfaces.
  • Add the cooked meat to the masala and fry a bit.
  • Add the rice and fry a bit for 3 to 4 seconds.
  • Add 1tbsp  kasuri methi and fry a bit.

  • Measure the mutton stock and water. we need to add 3 cups of liquid for 2 cups rice.

  • Add the liquid to the rice mix well.
  • Add salt as per taste.
  • Add 1/2 lime juice mix all the ingredients well.
  • Bring to a boil and cover place a whistle and cook for 5 minutes.
  • Allow the pressure to reduce before opening the cooker. once the briyani is done mix well and serve hot in a donne with raita and boiled eggs....enjoy...:)

The ratio for this mutton briyani is 1/2 kilo mutton and 1/2 kilo rice. 
liquid measure: 1 cups rice add 1 1/2 cups water.

Recipe demo video...:)


Peppa Zzing Bangalore Review


Peppa Zzing is located at No. 92, Kedia Arcade, Infantry Road, Bangalore, Karnataka - 560001. First of all I must thank both my cousins pavi and vicky who told me about this place its just a year old and they are so famous for giant and monster burgers peppa zzing is centrally located and very nice place to organize birthday parties.

Finally dad and myself made it to peppa zzing after a long wait we heard its packed during weekends and every afternoon so we made it by 8pm it was empty and we had the place for ourselves and enjoyed.
Kids and people who love fast food are surely in for a treat the menu is short and simple they serve regular size burgers, monster burgers which have 2 patties and extra toppings and then the ultimate giant burger which is huge and also served with extra topping if needed. they serve beef, chicken, lamb, veg burgers, pasta and hot dogs. 

My cousin was the first person to tell me about the place once I heard about it I was pestering dad to take me there i was so excited to see the giant burger but was sad at the same time just wished I could have gone there with few more friends and family . we ordered for Giant lamb burger and french fries ultimately we could  not finish what we ordered for....:)
After watching shows of Man vs Food I always wanted to see how a giant burger looks and tastes...If you want to enjoy the Adam Richman way then your in for a treat in our own city...YaY...:)


   
Serious yummy goodness the burger patty is mildly spiced very tender and juicy. I loved the sweet mayo...its upto you...can change and order for extra cheese in your burger.

 I had to parcel all the left overs and we enjoyed the next day as well mom liked the burger a lot.
The service and food is awesome its truly a treat for kids they will enjoy the most. do visit this place  This is not a sponsored review its solely done by me...Thanks for visiting my review...:) 

Cool Blue (Cafe Coffee Day) Favorites #1

Cool Blue from cafe coffee day is my new favorite I love the citrus flavor and taste I  have this craving for citrus fruits lately unusual pick for this month I know but I loved it. that's because I've been doing a lot of shopping, cooking, festivals, relatives and friends ufffffff....so much to handle for the past couple months I'm engaged only in this activity and to top it we are house hunting all this work the only spot I found where I could relax and enjoy was at cafe coffee day...:)

Check out their web link http://www.cafecoffeeday.com/ to purchase all goodies and locate a store near you next time you visit cafe coffee day try their cakes, Hot or Cold Choco Lattes...Enjoy...:)


This review is not sponsored by cafe coffee day its solely done by me...:)

Cauliflower Soup

One of my friends gave me this recipe when I was in Delhi  this recipe is complete meal on a winter night or rainy season over the years I've done minor changes to the recipe making it with the ingredients available at home. the recipe calls for 1 cup of blanched almonds and cream if you have almonds at home you can add since i added full fat milk avoided cream and butter. instead of cream cheddar cheese can be added adding pepper powder is upto you i like the extra heat.


Please click here to see how to clean cauliflower follow that step to prepare any cauliflower based recipe yes its important to follow...

Ingredients:
250 Grams Cauliflower
3 Green Chillies
6-7 Pods Garlic
1 Large Onion
3-4 Cups Milk

1/4 Tsp Pepper Powder
10-20 Cashew nuts (soaked in warm water for 1 hour)

Salt to taste
Coriander to garnish

Method:
  • Heat a heavy bottom pan add 1 cup water bring to boil add cauliflower, chilies, garlic, onion and milk. add very little salt cover and allow the cauliflower and other ingredients to cook till mushy consistency on a medium flame.

  • Add milk if needed to cook the veg do not add water you will not get a creamy soup.
  • Once cooked allow the cauliflower to cool.
  • Add to a blender and blend to a smooth puree.








  • Add the puree back to the pan or wok add water little by little to get the right consistency bring to boil. if you dont like bits and pieces of veg of nuts in the soup then strain it and boil.
  • Add pepper powder and salt stir well garnish with cheese and coriander serve hot...Enjoy...:)

Do watch recipe demo video...:)



Murungai Keerai Muttai Poriyal

My fav side dish for rasam rice...there are so many interesting facts to talk about murungai tree other than health aspects there are many stories about murungai maram which are really famous and narrated over and over again one very ancient story is vikram aditya and vethalam.

I personally can never get tired of reading or listening to vikram aditya stories when i was a kid my house had a murrungai maram we used to enjoy the yield so much but at the same time my granny used to close the back door to the the kitchen garden and ask us not to go near that tree after 12 noon she used to tell lot about vethalam on murungai maram which used to fascinate me after reading all that stories but at the same time i used to be really curious and wanted to see if there was any vethalam on the tree.

One fine day in my summer holidays all the kids in my locality and my self had a plan some how to see the vethalam on the murungai maram when all of our parents and elders were fast taking a nap after lunch we some how sneaked out of the house and climbed the parapet wall to reach the back yard guess who was the pack leader meee...I was clueless that our malli/gardener  was cleaning the back yard all of us some how got into the garden and the very first sight was vethalam on the tree all of us screamed so hard and ran as fast as we could hearing us my granny and other neighbors came running outside all of us were crying when the elders asked us what happened everyone of us told the same thing we saw the vethalam on the murungai tree. elders were shocked and they rushed to the back yard to see what is it all about and to everyone's surprise it was our munniswamy(gardener) doing his job everyone burst into laughter...poor munniswamy did not know what really happened he was standing with a shy face...from that day we started calling him vethalam swamy...as kids we were so naughty and playful i miss those days...:(

Ingredients:
2 Cups Murungai Keerai
6 Eggs
1 Large Onion (finely chopped)
6 Green Chilies(finely chopped)
Fist full Coriander leafs(finely chopped)
Oil 2 Tbsp Ghee 1 Tbsp
Salt as per taste
Masala Paste:
5 to 6 Pods Garlic
1 Inch Ginger
1/4 Tsp Pepper corns
1/4 Tsp Fennel seeds
2 Pods Cardamom
  • Add all these ingredient to a mixer-jar and prepare a coarse paste.


  • When purchasing murungai keerai make sure its dark green in color.
  • Pick all the steams and clean the yellow leafs.
  • Rinse thrice before use.
Method:

  • Heat oil and ghee in a wok add ginger and garlic paste fry till raw flavor is gone.
  • Add onion and chilies and fry onions till transparent.
  • Add the greens to the onion and add 1/4 cup water stir and place a cover allow the green to cook on medium flame.
  • Once the greens have cooked allow the moisture to evaporate and oil to surface.
  • Add salt as per taste.
  • Add the eggs and scramble till cooked and oil surfaces on the sides garnish with coriander and serve with hot rice and rasam...Enjoy..:) 



Do watch the recipe demo...:)


                         

Murungai Keerai Rasam


Moringa Oleifera : The Miracle Tree  is found through out India its really famous in southern India we prepare lot of recipes using drumstick & leafs. this rasam recipe is good for gastric & diabetic patients and kids over all its really good for everybody its packed with vitamin A & C its also packed with iron. murrungai keerai rasam is my favorite. there are few favorite recipes using these greens which i will be blogging very soon...:)

Click Here to view tomato rasam recipe.

Ingredients:
2 Large Ripe Tomatoes
1 Tbsp Tamarind Paste (if your using whole tamarind take a small lime size ball of tamarind)
4 Garlic Pods
1 Cup Murungai keerai (its very important to wash the greens thoroughly we normally wash the green thrice)
Fist Full Coriander leafs and stems
2 Sprigs Curry leafs
1/4 Tsp Cooking Soda
1 Tbsp Rasam Powder Click Here for rasam podi recipe
1 Tbsp Oil
Salt as per taste
For Tempering:
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
2 Dry Red Chilies
1 Pinch Asafoetida

1st Step:

  • In a heavy bottom pan or wok boil 1 cup water add cooking soda and the greens allow the green to cook thoroughly and reserve in a bowl.

2nd Step:
  • Boil another cup of water in the same wok and add the tomatoes to cook till well done.
  • Once the tomatoes have cooked to a mushy consistency remove from flame add the tamarind paste and extract the pulp from the tomato.
  • Add salt mix well and check for sour content.
3rd Step:
  • Add the cooked greens to the tomato puree along with the garlic, coriander and curry leafs.
  • Bring to a rapid boil and add the rasam podi mix and allow to boil once and remove from flame.
4th Step:
  • Heat a fry pan with 1 tbsp oil  add mustard and cumin seeds allow to splutter.
  • Add dried red chilies and asafoetida and temper the rasam. serve hot with rice and Enjoy...:) 


Video Recipe in English...Enjoy....:)


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