MANJULA'S COOKING BLOG

HYDERABAD  MUTTON BIRYANI Nowadays most popular recipe is Hyderabad Mutton Biryani. Who doesn't like mutton Biryani? More spices are used in this mutton Biryani and I share a magical recipe making but we should spend at least one and half hours time for this Hyderabad Mutton Biryani. This mutton Biryani preparation is easy if we will prepare all masala powders, chopped vegetables, etc. Today I am sharing mutton Biryani with normal rice [sona masuri rice] and I am not using Basmathi rice why because I am not preparing dhum Biryani. Do you know what are the differences between dhum Biryani and Biryani? In the dhum Biryani, we shall place all the ingredients in a big vessel and keep them in a low flame for half an hour or one hour, it depends upon the quantity of rice and mutton. In dhum Biryani we should use only Basmathi rice. In this Hyderabad Mutton Biryani, I am using normal rice [sona masuri rice] and we should roast all the ingredients one by one with patience and this type of

 PONGAL / BREAKFAST Today I am sharing a south Indian special breakfast recipe - Pongal. Pongal is my favorite breakfast, it is so soft to eat elders and kids also. Every Friday Pongal is pooja prasadam in my home. For this Pongal breakfast, the best combination of chutneys is groundnut chutney, tomato chutney, coconut chutney, sambar, etc. I had already shared two types of tomato chutney recipes in my cooking blog, if you want to check the information about the chutneys, once read the recipes in my cooking blog. We are using the ingredients for this Pongal are very simple ingredients and the ingredients are the very healthy character. Pepper and cumin seeds are good digestion ingredients and I suggest this Pongal to the months baby or one year babies. LET'S START TO PREPARE PONGAL: INGREDIENTS: Rice - 1/4 KG / 250 GM Green gram / pesarapappu - 200 GM Onion - 1 Green chilies - 5 Ginger - 2 spoons Curry leaves - 2 spoons  Ghee - 3 spoons Oil -2 spoons Pepper -  2 spoons Cumin seeds

  BREAKFAST CHUTNEY /GROUNDNUT CHUTNEY W e know about different breakfast recipes and their best combination of chutneys like groundnut chutney, onion chutney, coconut chutney, etc. I had already posted some different types of chutneys for breakfast and for lunch like tomato chutney, raw mango chutney, tomato pickle, bhindi chutney, etc. Today I am sharing a normal breakfast chutney in a hotel-style of preparation. It has required simple ingredients and is easily available in every home. This groundnut chutney is so yummy with any breakfast like idli, dosa, vada, Pongal, etc. L ET'S START TO PREPARE BREAKFAST CHUTNEY: INGREDIENTS: Groundnuts - 1 cup Bengal gram - 1 1/2 cups Green chilies - 4 Ginger - 1 spoon ginger pieces Jeera/cumin seeds - 4 pinches Fresh coconut - 1/2 cup Tamarind -  according to spiciness very small piece Asafoetida / inguva - 2 pinches Salt - 1/2 spoon Oil -3 spoons Tampering ingredients: Mustard seeds -1/4 spoon Cumin seeds - 4 pinches Black gram - 1/4 spoon

  PRESSURE COOKER EGG BIRYANI Eggs have rich content of vitamins and it is very healthy food to all ages of people. Today I want to share the egg biryani recipe in the pressure cooker. Beginners, students are also cooking very easily this egg biryani. The egg biryani recipe is very tasty and it's a taste not less than chicken/mutton biryani. LET'S START TO PREPARE EGG BIRYANI: INGREDIENTS: Eggs - 6 Rice - 1kg(masuri rice) Onions - 5 Tomatoes - 3 Green chilies - 8( as per your taste) Ginger- garlic paste - 2 spoons Garam masalapowder - 1/2 spoon Salt - 2 1/2 spoons Fresh coconut - 1 cup Coriander leaves - 1/2 Cup Pudina/ mint leaves - 1/2 Cup Lemon - 1/2  Water - double (ex: one glass rice- 2 glasses of water, count the rice in glasses and add double count of water)  Oil -5 spoons Ghee - 2 spoons Cloves - 4 Ilachi / cardamom - 2 Bay leaves - 4 Preparation of egg biryani: Boil the eggs and remove the shells, keep in a bowl. Clean the rice properly and add water before starting th