Add the chopped tomatoes, curds, mint leaves and chilly powder and simmer till the oil separates from the masala and the tomatoes are reduced to pulp. Add the marinated meat and salt and cook for 10 minutes.

Remove the pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid.

Add the rice and cook till half done. Now add the cooked meat and mix well.

Cover and cook on low heat till done. Serve with Curd Chutney or salad.

Recipe courtesy: Anglo-Indian Recipes Image: Flickr/creativecommons atlai RELATED RECIPES Spinach corn pulao Appams with mutton stew Quick Peas Pulao Mutton kebabs Spicy khichda Ingredients: 1 kg Basmati Rice or any other Good Rice wash and soak for about 1 hour 1 kg Mutton/Lamb (or Beef) cut into fairly big pieces 2 bay leaves 2 tsp spice powder or garam masala 1/2 kg tomatoes chopped 3 pieces cinnamon, 3 cloves, 3 cardamoms 1 nutmeg flower 2 cups oil or ghee Salt to taste 6 green chilies ground 1 tbsp ginger paste 1 tbsp garlic paste 2 tsp chilly powder 1/2 kg onions sliced finely 1 tsp tumeric powder 1/2 cup fresh mint leaves (less)

Stir continuously on high heat for 2-3 minutes. Add boiling water and salt, stir well and cook covered on low heat until the water has been absorbed.

Gently stir the rice with a fork and keep aside. Preparing the mutton korma: Cut mutton to medium pieces and clean properly and keep aside in a colander (to remove mutton smell, add some salt, lime juice and yogurt to mutton pieces and leave it for 5-10 minutes and then wash properly).

Mince onions, chillies, ginger and garlic together in a food processor. Chop tomatoes and coriander and keep aside.

Soak poppy seeds in 2tbsp of water, for 15 minutes and grind it to a smooth paste. Heat a little ghee in a pressure cooker and stir fry the minced onion mixture till golden brown.

Add curry powder, tomatoes and salt and saute till tomatoes are cooked well. Into this add ground poppy seeds or cashew nuts and saute.

Add mutton and saute well. Add a little boiling water and pressure cook the meat till done and the gravy thickens (about 20 mints).

Finally add curd and coriander leaves mix well and let the curry a nice boil turn off the heat and keep aside. Assemble the biriyani: Grease an ovenproof baking dish with some ghee.

Divide the rice into three portions. Spread one portion to the bottom of the dish.

Cover the rice with half of the cooked mutton. Spread another layer of rice on top, and then cover with the rest of the mutton.

Finally top the mutton with the last portion of rice. Drizzle some saffron or turmeric soaked in milk and ghee on the rice.

Pre-heat oven to 180 deg C and bake for 10-15 minutes or until heated thoroughly (can microwave it for 6-8 minutes too). Garnish biryani with some golden fried onions, cashews and raisins.

Serve with onion and yogurt salad,lime pickle, dates pickle and papad. RELATED RECIPES Kuska biryani Vegetable biryani Mutton pulao Appams with mutton stew Malabar chemeen biryani Ingredients: For the rice: 3 cups - basmati rice 6 cups - boiling water 3 tbsp - ghee 6 - 1-inch piece cinnamon sticks 8 - cloves 4 - cardamom Salt to taste For the mutton korma: 3/4 kg - mutton/lamb 2 tbsp - curry powder 3 - onions (big) 5 - green chilies 2 - 2-inch piece ginger 15 big cloves - garlic 4 - tomatoes (medium) 2 tsp - poppy seeds/khus khus (if khus khus is not available substitute it with ground cashew nuts) 1 bunch - coriander leaves 2 tbsp - yogurt, whisked 1/4 cup - ghee Salt to taste (less)

Mix in soda bicarb and a little water to get a creamy consistency. Heat an appam chatty and brush with oil.

Add a ladle of batter to the pan, and tilt around to spread evenly. Cover with a lid and cook on medium heat for 2-3 mins.

The edges should be crisp and the centre spongy. Make more appams with the batter.

To make the stew: Heat coconut oil in a pan and add cinnamon, cloves and cardamoms. Saute for a few seconds.

Add onion, ginger, green chillies and curry leaves and cook until onions are soft. Add the mutton, potato, thin coconut milk and salt and cook until mutton and potatoes are done.

Remove from heat, and add thick coconut milk and black peppercorns. Stir well.

Serve hot with appams. Image: Flickr/creativecommons deepakkt RELATED RECIPES Meen moilee with rice Kadala curry with puttu Fish fried rice with veggies Onion marmalade with pumpkin and cherry Bavarian Sweet potato cucumber cheesecake served with black pepper ice cream Ingredients: For the appams: 350 gms.

rice, soaked for 6 hours 75 gms. boiled rice 150 ml.

coconut water 75 ml. coconut milk Water, as required Salt, to taste 1 tbsp.

sugar tsp. soda bicarb Oil, as needed For the mutton stew: 5 tbsp.

coconut oil 2 sticks cinnamon 2 cloves 4 green cardamoms 4 onions, cubed 2 tsp. ginger juliennes 3 green chillies, slit a sprig of curry leaves 400 gms.

boneless mutton, cubed and boiled until half done 2 potatoes, cubed 750 ml. thin coconut milk Salt to taste 75 ml.

thick coconut milk 6 black peppercorns, crushed (less)

Mix in soda bicarb and a little water to get a creamy consistency. Heat an appam chatty and brush with oil.

Add a ladle of batter to the pan, and tilt around to spread evenly. Cover with a lid and cook on medium heat for 2-3 mins.

The edges should be crisp and the centre spongy. Make more appams with the batter.

To make the stew: Heat coconut oil in a pan and add cinnamon, cloves and cardamoms. Saute for a few seconds.

Add onion, ginger, green chillies and curry leaves and cook until onions are soft. Add the mutton, potato, thin coconut milk and salt and cook until mutton and potatoes are done.

Remove from heat, and add thick coconut milk and black peppercorns. Stir well.

Serve hot with appams. Image: Flickr/creativecommons deepakkt RELATED RECIPES Meen moilee with rice Kadala curry with puttu Fish fried rice with veggies Onion marmalade with pumpkin and cherry Bavarian Sweet potato cucumber cheesecake served with black pepper ice cream Ingredients: For the appams: 350 gms.

rice, soaked for 6 hours 75 gms. boiled rice 150 ml.

coconut water 75 ml. coconut milk Water, as required Salt, to taste 1 tbsp.

sugar tsp. soda bicarb Oil, as needed For the mutton stew: 5 tbsp.

coconut oil 2 sticks cinnamon 2 cloves 4 green cardamoms 4 onions, cubed 2 tsp. ginger juliennes 3 green chillies, slit a sprig of curry leaves 400 gms.

boneless mutton, cubed and boiled until half done 2 potatoes, cubed 750 ml. thin coconut milk Salt to taste 75 ml.

thick coconut milk 6 black peppercorns, crushed (less)

Skin of mangoes should get somewhat charred, and its insides, soft and pulpy. Cool a bit, carefully remove skin, mash pulp well.

Discard stones, add water, mix and strain. Mix other ingredients and mixie for few seconds.

Chill for at least 2-3 hours. Just before serving, put crushed or fruit icecubes in tall glasses and pour.

Making time: 30 minutes (except chilling time) Makes: 4 glasses Shelflife: Best same day RELATED RECIPES Mutton Biriyani/Atterachi Biryani Lemonade Melon tomato juice Bread Masala Toast Tangy tomato gravy (Tomato Iguru) Ingredients: 2 - fully developed raw mangoes (250gms.approx) 1 sprig - mint leaves 5 tbsp - ground sugar 600 ml - water 1 tsp - salt 3 to 4 pinches - black salt (less)

To make the coconut milk mixture, roast all the ingredients, except coconut milk, in a pan. Blend to a smooth paste.

Add coconut milk and set aside. Heat coconut oil in a pan and saute onions, ginger, green chillies and curry leaves.

Add coconut milk mixture, salt, turmeric and water and bring to a boil. Add fish fillets and simmer until done.

Serve hot with steamed rice. RELATED RECIPES Kadala curry with puttu Appams with mutton stew Malabar chemeen biryani Sprouts rice Fish fried rice with veggies Ingredients: 400 gms rawas fillets 1/4 tsp turmeric powder 1/4 tsp chilli powder Salt to taste juice of lemon For the coconut milk mixture: 1/2 tbsp.

raw rice 10 flakes garlic 1/2 tbsp grated ginger 2 green chillies, chopped 2 tsp coriander seeds 1 tsp peppercorns 1/2 tsp cumin seeds 100 ml coconut milk For the gravy: 2 tbsp coconut oil 2 onions, sliced 1 tsp grated ginger 1 green chilli, slit 1 sprig curry leaves Salt to taste 1/2 tsp turmeric powder Water as needed 1/2 tomato, sliced (less)

To make the coconut milk mixture, roast all the ingredients, except coconut milk, in a pan. Blend to a smooth paste.

Add coconut milk and set aside. Heat coconut oil in a pan and saute onions, ginger, green chillies and curry leaves.

Add coconut milk mixture, salt, turmeric and water and bring to a boil. Add fish fillets and simmer until done.

Serve hot with steamed rice. RELATED RECIPES Kadala curry with puttu Appams with mutton stew Malabar chemeen biryani Sprouts rice Fish fried rice with veggies Ingredients: 400 gms rawas fillets 1/4 tsp turmeric powder 1/4 tsp chilli powder Salt to taste juice of lemon For the coconut milk mixture: 1/2 tbsp.

raw rice 10 flakes garlic 1/2 tbsp grated ginger 2 green chillies, chopped 2 tsp coriander seeds 1 tsp peppercorns 1/2 tsp cumin seeds 100 ml coconut milk For the gravy: 2 tbsp coconut oil 2 onions, sliced 1 tsp grated ginger 1 green chilli, slit 1 sprig curry leaves Salt to taste 1/2 tsp turmeric powder Water as needed 1/2 tomato, sliced (less)

Heat oil to smoking point, lower flame and add garlic, let it cool. Pour the cooled oil over the mango pieces, mix thoroughly and keep the pickle in a clean dry glass bottle.

You can use it after a day. No moisture should enter the bottle.

Keeps good for 4 to 6 months refrigerated. RELATED RECIPES Meen moilee with rice Kadala curry with puttu Appams with mutton stew Fish in roasted moong dal gravy Masoor dal Ingredients: 3 - medium sizes (pickle) mangoes, cut into 1-inch to 1 and 1/2-inch pieces 3 tbsp - salt 4 tbsp - red chilli powder 1/2 tbsp - turmeric powder 250ml - ground nut oil/gingelly oil 3 tbsp - moong dal (dehusked), dry fried and powdered 15 - peeled garlic pods 1 tbsp - mustard powder 1 & 1/2tsp - methi powder, dry fried and powdered Turmeric powder, a pinch If you`d like to see your name featured as Chef of the week , submit your recipe now! Click here to submit (less)

Now add ginger garlic paste and fry for 3 mins. Add the ground paste and fry for another 2 mins.

Add rice to the above in a pressure cooker. Add 1.

5 cups of water and coconut milk to it. Leave up to 1 whistle and reduce flame to sim.

Leave for 6-7 mins to cook. Add the remaining ghee on top and serve.

Recipe: Sharmis Passions RELATED RECIPES Vegetable biryani Mutton Biriyani/Atterachi Biryani Malabar chemeen biryani Fish biryani Diet biryani Ingredients: 1 cup - rice 1/2 - onion 1/2 - tomato 2 tsp - ginger garlic paste 1 - cardamom 1 - brinji leaf/bay leaf 2 - cloves 1 inch piece - cinnamon 2 tbsp - coconut milk 2 tbsp - ghee To grind to a smooth paste: 1 - green chillies 3 tbsp - coriander leaves 3 tbsp - mint leaves (less)