Jayashree's Kitchen

Ingredients:   Mutton – 500gm, Onion(paste)- 125gm, Ginger (paste)-2tsp, Garlic(paste)- 2tsp, Cumin powder- 1tsp, Coriander powder- 1tsp, Red chilli powder- 1tsp, Kashmiri chilli powder- 1/2tsp, Salt- As per taste, Garam masala- 1tsp, Curd-150gm, Coriander leaf- 1 feast. Process:   Wash and clean the mutton properly with warm water. Next marinate the mutton with onion paste, ginger paste, garlic paste, cumin powder, coriander powder, red chilli powder, Kashmiri chilli powder, salt, and garam masala and leave it for 1&1/2 hour. Then cook the marinated mutton in a pressure cooker in medium flame and wait for 3-4 whistles. Then put off the flame and wait till the pressure cooker lid gets open.   Then take the oil-free   mutton curry in a large serving bowl. Garnish the preparation with coriander leaf and serve it hot.

Ingredients:  Semolina- 200gm, Sugar(powder)- 200gm, Milk- 1 & 1/2 cup, Refined – 350 ml(approx), Ghee(Clarified butter)- 150ml,Cardamom powder- 1/2tsp, Cashew nut- 40gm(chopped), Almond- 40gm(chopped), Raisins- 40gm(chopped), Pistachio- 40gm(chopped), Salt- 1pinch. Process:  First of all we have to roast semolina in a frying pan for 2 minutes in a low flame. Then take the roasted semolina in a big bowl. Add salt and milk into it. Knead the whole content very well and leave it for 15 minutes. After 15 minutes we have to knead the mixture once again. Then make small size balls as many possible. Deep fry these balls in a low-medium flame, till the balls turn golden brown.  Then crush these balls in a mixer and ensure that these balls should be finely crushed and powdered. Then add ghee, cardamom powder, cashew nut, and almond, raisins, pistachio and sugar powder to this powdered preparation. Mix the content very well. Then moistened your palm with water an...

Ingredients:  Mutton liver- 250gm, Potato – 2 medium size, Salt- As per taste, Turmeric powder – ½ tsp, Cumin powder – ½ tsp, Coriander powder – ½ tsp, Chilly powder – ½ tsp, Garam masala- ½ tsp, Tomato- 1 medium finely chopped, Oil –10 tsp, Ghee(Clarified butter)- 1 tsp, Onion (paste)- 1 big size, Ginger(paste)- 1&1/2 tsp, garlic(paste)- 1 tsp, Bay leaf- 1 big size, water – 1&1/2 cup, Sugar- 1/4tsp. Process:  First chopped the potatoes and liver into similar pieces. Then keep the two items in two separate bowls. Then add some salt and turmeric powder into the potato and mix it well. Then marinate the chopped liver with turmeric powder, salt, cumin powder, coriander powder, chilli powder, onion paste, ginger paste, and garlic paste and leave it for 15-20 minutes.  Next heat the frying pan in a medium flame and put the oil into it. Wait for a while, till the oil gets heated. Add the chopped potato into it and stir it until the potato becomes soft and li...

Ingredients:   Egg- 4nos., Poppyseed paste- 50gm, Onion (slice)- 2 medium size, Mustard oil- 5-6 tsp, Bay leaf- 1 no, Green chilly slit - 2 nos., Salt- As per taste, Sugar- 1pinch, Water- 1 cup. Process:   First of all boil the eggs. After boiling is over, remove the eggshell properly and wash the eggs properly. Then fry the eggs in a medium flame and keep the fried eggs aside. Then add sugar and bay leaf into the hot oil and stir it. Next, we have to add sliced onion and stir it until the onion become pinkish. Then add the poppy paste into it and stir the whole content. Then add the fried eggs and water into it, and boil the whole content for a while. Next, garnish the preparation with green chilly slit and sprinkle 1 teaspoon mustard oil over it. Put the flame off and serve it with steamed rice.

Ingredients:  Chicken – 500gm, Onion – 1big size, Tomato(pieces)- 1 big size, Garlic- 8-10 cloves, Ginger-1&1/2 inch, Boiled smashed palak(spinach)- 1 cup(125ml), Coriander leaf paste- ½ cup (125 ml), Curd – 2tbsp, Kasoori methi- ½ tsp, Bay leaf- 1 big size, Cinnamon – 1medium size, Clove – 2pcs, Cardamom(green)- 3-4 pcs, Oil – 5tbsp, Cumin powder- ½ tsp, Coriander powder- ½ tsp, Red chilly powder – ½ tsp, Turmeric powder- ½ tsp, Salt- As per taste, Sugar- 1/2tsp, Garam masala- 1pinch. Process:  Wash the chicken with warm water. Make a paste of onion, garlic and ginger. Then make a mixture of ginger, garlic and onion paste with curd, cumin powder, coriander powder, chilly powder, turmeric powder, salt, boiled spinach paste, and coriander leaf. Marinate the chicken with this mixture and leave it for 30 minutes. Heat the frying pan in low flame to dry up and then add oil to it. Then add sugar to it, and wait till it caramelised. After that add bay leaf, clove, ci...

Ingredients:  Refined flour/Wheat flour- 1 cup(100 gm), Onion (finely chopped)- 1 medium size, Salt- As per taste, Oil- 2 and ½ tsp, Green chilly- 1-2 pieces, and Water. Process: Put refined flour/ wheat flour in a large mixing bowl. Add 1 pinch of salt and ½ tsp oil into the flour. Then add water gradually and knead into a soft dough.  Make two large balls of dough. On the other side, take the finely chopped onion, pieces of green chillies, and salt and mix them well.  Now brush oil on the flour balls and roll them into 4-inch diameter circle. Now add finely chopped onion mixture in the centre. Seal the dough and round it with your fingers. Now gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure so that the mixture does not come out. Heat the frying pan and roast the parathas, cooking them on both the sides with a spoonful of ghee/ refined oil. If you want to use less ghee/ refined oil on the parathas,...

Ingredients:   Maida- 100gm(for 2 pcs), Refined Oil – ½ tsp, Salt – 1 pinch, Finely chopped Cashew nut, Raisins, almond & pesta – 1 tbsp, ghee – 2tsp. Process:    Put maida in a large mixing bowl. Add salt and refined oil into maida. Then add water gradually and knead into a soft dough. Make two large balls of dough and roll them out into 3-4 inch circles. Add a spoonful of finely chopped dry fruits in the centre. It is important to ensure that the dry fruits are finely chopped . Seal the dough and round it with your fingers.   Now roll them with a rolling pin into round parathas. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure so that the mixture does not come out. Heat the frying pan and roast the parathas, cooking them on both the sides with a spoonful of ghee. If you want to use less ghee on the parathas, first roast them on both the sides on low flame and when they are slightly crispy, apply...

Ingredients: Basmati rice-1Kg(5 cup of 2ml), Ghee- 250gm, Sugar(powder)- 250gm, Shahjeera(powder)- 25gm, Shahmarich/ White pepper(powder)- 25gm, Yellow food colour- 1pinch/ 2drops, Cashew nut- 250gms, Resins-  250gms, Curd- 50gm, Salt- 1/2tsp, Bay leaf-2pcs, Cardamom- 5pcs(small size), Cardamom- 2-3pcs(big size),  Cinnamon- 2pcs(medium size), Clove- 4pcs. Process:  Rinse the rice properly and put it on a stainer till the water removes.  After that, adds Sugar, Shahjeera, Shahmarich, Curd, Yellow food colour, and Salt. Mix all these ingredients properly with the basmati rice and keep it aside. Then heat the pressure cooker properly to ensure that pressure should be dry. Then put ghee on the heated pressure cooker, and then add Bay leaf, Cardamom (both small & big), Clove, and Cinnamon into it. Fry all these ingredients lightly. Next, we have to add Cashew nut and resins into the contents and continue further frying till the cashew nut turns light brown....

Ingredients:   Basmati rice – 250gm(2 cup), Ghee- 50gm, Whole clove-2pcs, Whole cinnamon- 1 long size, Cardamom- 2pcs, Bay leaf- 1pc(big), Whole black peppercorns- 5pcs, Cashew nut-50gms, Resins-50gms, Salt- As per taste, Sugar- 1/4tsp. Process:   Put the ghee in a heated pressure cooker, then add bay leaf, peppercorn, clove, cinnamon, and cardamom and stir the mixture properly. Then add cashew nut and resins into it, and add the properly washed basmati rice into the fried content. Next, add salt and sugar as per taste and add 3 & 3/4 cup of water into it. Close the lid of the pressure cooker and wait for 1 whistle.   After the whistle is blown, put off the oven and wait until the lid gets open.   Ghee Rice is ready to serve with chicken, mutton or paneer.

Ingredients:   Whole cumin seed (1/2 tsp), Whole red chilly 2-3, Cumin powder ½ tsp, Salt- As per taste, Sugar – ¼ tsp, Ginger – finely chopped, Basmati rice- 250 gm(2 cups), Refined oil – 4-5 tsp. Process:   First of all heat the pressure cooker, and then pour the refined oil into it. Then, add whole chilly and whole cumin seed into the hot oil and fry it in low flame. When frying is over, we have to add finely chopped ginger into the hot oil. Now we have to add properly washed basmati rice into the pressure cooker. Then we have to add salt, cumin powder, sugar into the rice and we have to stir the whole mixture. Then we have to add 3 & ¾ cup of water into the rice and close the lid of the pressure cooker. Wait for a whistle blown up. Then switch off the gas. Jeera rice is ready to serve with chicken or paneer.