Mutton Cutlet

This is one of the signature dishes of my mom and our favourite too . The measures mentioned in the recipe will yield around 15 pieces .
Ingredients
Minced Mutton: 1/4 kilo
Potatoes - 1/4 kilo
Onion medium sized- 4 onions
Green chillies- 5 no
Finely chopped Garlic-5 pods
Finely chopped Ginger- 2 small pieces
Finely chopped fresh Coriander leaves- half handful
Soya sauce- 1 tsp
Salt to taste
Bread crumbs
One egg
Pinch of Pepper
Oil for frying
To boil with Mutton
Pinch of turmeric
Red chilli powder- 1 tsp
Ginger garlic paste - 1 tsp
Procedure
Boil the potatoes, peel the skin, mash it and keep aside.
Cook the Minced meat with Turmeric powder, Chilli powder , ginger garlic paste and salt in a pressure cooker and adding little water just to cover the meat. Pressure cook till 3 whistles and in slow flame for 5 minutes. If the cooked meat has water, keep it in low flame till the remaining water reduces.

Heat 2 tsp of oil in a pan , saute finely chopped ginger and garlic for a minute, then add onions, chillies  and saute till soft , add Coriander leaves,mashed potato, soya sauce, ground minced meat, salt to taste and mix thoroughly. Remove the vessel from the stove and allow it to cool.

Make the mixture into small balls and flatten them to a circle shape. This should not be loose. Beat the egg with a pinch of salt and pepper.  Spread the bread crumps in a plate. ( I usually powder rusk in a mixie and use it) keep it ready for coating.  Dip the circle meat roll in the egg , making sure to cover all the sides . Similarly roll it in the bread crumbs.

Heat 1 table spoon of oil in Tawa, once hot, add the Mutton rolls. Cook in slow flame with frequent careful turning to the other side till golden brown .

Your Mutton cutlet is ready.. Enjoy as a snack, starter, side dish..

Chicken Briyani- Home style

My mother in law cooks very tasty Briyani.  I learnt this recipe from her and gave minor changes to that.
Ingredients
Chicken - 1 Kg
Basmathi rice-1 Kg
Medium size onion- 6
Medium size tomato- 5
Ginger garlic paste - 3  table spoon
Green chillies - 7 to 8
Mint leaves- one hand ful
Coriander leaves- one and a half handful
Turmeric powder- 1 tsp
Red Chilli powder- 2 tsp
Lemon-1
Ghee - 1 tbs
Cooking oil- 2 test
Spices
Clove-3 to 4
Cardamom- 3 to 4
Saunf- 1 tsp
Aniseeds- 3 to 4
Bay leaf- 2
Cinnamon- 2 small pieces
Procedure
Chop onion into long slender pieces, chop the tomatoes into medium sized cubes, wash the mint and Coriander leaves and chop them.  Measure the rice using a glass or cup in your house and note the measurement. This is very important.
 Wash the rice taking care not to break it and soak it water when you start preparing the masala ( the next step). Heat the oil and Ghee in a pan, add the spices , let it splutter, then add the onions, cook till golden brown, add the ginger garlic paste, stir frequently till raw smell goes, then add the tomatoes and chilli , cook till it becomes soft, add the Coriander and mint leaves and cook for 2 to 3 minutes. Add the chicken, turmeric and chilli powder , saute it and cook it for 5 minutes adding  a cover to the vessel. Mean while strain the water from rice and keep it aside.

Measurement of water for making Briyani is for every measure/cup of rice, we need to use one and a half measure / cup of water. For example if we are using 6 glasses of rice, then the water used  should be 9 glasses.

Add the water in the cooker,  add the masala with chicken and let it boil, once the water starts boiling add the rice, lemon juice and cover it. Check the salt and add if needed at this stage. You cannot add later as it won't blend nicely.
If we are using the pressure cooker, put the lid and wait till pressure escapes. Put the whistle cook till 3 whistle comes and switch of the stove.
If you are cooking in rice cooker, please mix two times in between so that it gets cooked equally in all sides. Allow it to be in the warm mode for some time, so that it gets cooked uniformly.  I find cooking Briyani in rice cooker very easy .

Briyani is ready ..