Wednesday, 5 October 2016

Sugar Pongal


Raw Rice          1/2 kg (2 1/2 cups)
Moong Dal        200 gm (1 cup)
Jaggery             400 gm
Cardamom        4 pieces
Cashew Nut      10 pieces
Dry grapes        10 pieces
Ghee                50 gm

Cooking Steps

  • Powder the jaggery and keep it aside.
  • Powder the cardamom and keep it aside.
  • Heat the ghee in a pan, roast cashew and dry grapes till it turns golden brown and keep it aside.
  • Mix rice and Moong dal together and wash it couple of times in water.
  • Add 6 cups of water and little bit of salt.
  • Cook the mixture in the pressure cooker.
  • Switch off the pressure cooker after 3 whistles and let it cool for 10 minutes.
  • Open the pressure cooker and heat it again with the fire at silm level in the stove.
  • Add the powdered jaggery to the rice mixture in the cooker and mix it well.
  • Add the roasted mixture and cardamom to the Pongal in the pressure pan and mix it.
  • Switch off the stove and serve the sugar ponga (chakara pongal) hot.

Tuesday, 4 October 2016

Mutton or Lamb Biryani


  • 1kg Mutton
  • 1kg Basmati Rice
  • 800gm Onion
  • 400gm Tomato
  • 150gm Ginger & Garlic paste
  • 200gm Vegetable or Sunflower oil
  • 50gm Ghee (or Butter)
  • 25 Green Chilli
    • Rules is 5 chillies per 200g of meat
    • 3 chillies for cooking mutton
    • 2 chilles for biryani
  • 1 bunch Mint leaves
  • Garam masala
    • 2 Small cinnamon stick
    • 4 Cardamon 
    • 4 Marathi Mogu
    • 1 Clove

Cooking Steps

Precook Mutton

  1. Add some oil to the pan and fry 15 chillies till it turns colour
  2. Finely grind the chillies after it is cooled down
  3. Add the mutton and chilli together in a pressure cooker
  4. Add 3/4 water w.r.t meat
  5. Boil the mixture in pressure cooker for 5 whistles (just 2 whistles for lamb)


  1. Add oil to the pan and fry garam masala.
  2. Add 10 chillies and chopped onions and fry until the onion turns brown.
  3. Add chopped tomatos and fry until it mashes well with onions.
  4. Add pre-cooked mutton, salt and chilli power and stir well.
  5. Add ginger garlic paste
  6. Fry the mix until the oil oozes out and separates from the gravy
  7. Add water in 1:1.5 ratio.
    • Thats 1.5 water for every cup of rice.
    • Use the soup from the pressure cooker first 
  8. Add required salt, taste and adjust as necessary
  9. Add rice, reduce the flame and cover the pan with lid.
  10. Stop the flame when the water has fully evaporated.