Sadia's Kitchen

INGREDIENTS 1-mutton 1 kg 2-basmati rice 1 kg 3-onion 2 (sliced) 4-green cardamon 3 5-cinnamon 2 6-pepper corn (whole 1 tsp) 7-jaiphal jayatri powder 1 tsp 8-carrot 2 (diced) 9-cumin seeds 1/2 tsp 10-raisin (kishmish) 1/2 tsp 11-oil 1 cup 12-ginger garlic paste 2 tsp METHOD 1- Wash and soak rice for 30 minutes. 2-Heat oil in a pan till golden brown. 3-Add whole spices and ginger garlic paste and stir fry. 4-Add mutton pieces,chilli powder,salt and fry it. 5-Add 1.5 litre hot water and cook until mutton become tender. 6-Add rice in this water and cook until rice is half done. 7-Mix carrot ,raisin jaiphal jayatri powder. 8-Cover and cook on slow flame till rice is fully cooked. 9-Granish it with fresh corinander and mint leaves

INGREDIENTS 1-1 cup rice 2-1/2 coconut 3-few curry leaves 4-1/2 teaspoon mustard seeds 5-2 cardamoms 6-2 cloves 7-1/2 inch cinnamon stick 8-1 large onion 9-2 garlic flakes 10-3 green chillies 11-2 teaspoons ghee 12-2 tablespoons oil and salt to taste. METHOD 1- Grate the coconut pieces and put it in a mixer with half a cup of water. 2- Whip it twice. Now take a big strainer and strain the coconut milk. Squeeze the coconut pulp in the strainer for thicker milk. 3- You will get half a cup of thick coconut milk, keep it aside. Finely chop the onions and green chillies and keep it aside. 4- Now take a frying pan and pour the ghee and bring to heat. Once its hot add the cloves, cardamoms and cinnamon. 5-Let it crackle and then put the garlic and green chillies, sauté till it turns golden brown. 6- Now add the left over coconut pulp and stir well till it becomes a nice paste. 7-Take another pan and pour the oil and bring to heat. When the oil is well heated up add the mustard and curry leave...

Ingredients 1 cup rice 1/2 coconut few curry leaves 1/2 teaspoon mustard seeds 2 cardamoms 2 cloves 1/2 inch cinnamon stick 1 large onion 2 garlic flakes 3 green chillies 2 teaspoons ghee 2 tablespoons oil and salt to taste. METHOD 1- Grate the coconut pieces and put it in a mixer with half a cup of water. 2- Whip it twice. Now take a big strainer and strain the coconut milk. Squeeze the coconut pulp in the strainer for thicker milk. 3- You will get half a cup of thick coconut milk, keep it aside. Finely chop the onions and green chillies and keep it aside. 4- Now take a frying pan and pour the ghee and bring to heat. Once its hot add the cloves, cardamoms and cinnamon. 5-Let it crackle and then put the garlic and green chillies, sauté till it turns golden brown. 6- Now add the left over coconut pulp and stir well till it becomes a nice paste. 7-Take another pan and pour the oil and bring to heat. When the oil is well heated up add the mustard and curry leaves and let it crackle. 8- Fo...