Purvisha's Kitchen & Home

  Organise with Me - 1 Masala Dabbas / Anjarai petti I prefer keeping two separate masala Dabbas for tempering ingredients and Biriyani/Pulav/Gravy ingredients. Box 1 Stainless Steel masala with Tempering / dry roast & grind ingredients for everyday cooking. Mustard - Kadugu Urad Dal - Ulundhu Channa Dal - Kadalai paruppu Cumin seeds - Jeeragam Pepper - Milagu Coriander seeds - Dhaniya Fenugreek - Vendhayam Red Chillies - Vara milagai I use a mini oil spoon for adding ingredients to my cooking. Box 2 Mini Stainless Steel box with whole Garam masala ingredients Cloves - Lavangam Cardomom - Elakkai Star anise - Star poo Marati moggu Javithri Cinnamon - Pattai Fennel seeds - Sombu Bay leaf Out of the 7 ingredients in this whole Garam masala section, Soambu(Fennel) can easily catch insects if not handled properly. Do not use a wet hand in this masala dabba.

  Mutton Biriyani is my personal favourite right from my childhood. All my Sundays began with Idly / Mutton Kuzhambu ( Recipe here ) followed by Mutton Biriyani for lunch and a good nap till I got married to a Pure Vegetarian :D Now my Sunday routine has slightly changed but I never miss a chance to eat a good Mutton Biriyani.  So here is the recipe of my style mutton biriyani , an adaption of my Mother’s biriyani recipe. Ingredients: Mutton - ½ Kg Basmati Rice - ½ Kg soaked for 30 mins in drinking water Oil - 5 tbsp To Temper Bay leaves - 2 Star anise - 2 Cinnamon - 2 (½ inch pieces) Cloves - 6 pieces Marathi Moggu - 2 pieces (Optional) Fennel seeds - 1 tsp (Optional) Pepper corns - 5 - 6 (Optional) Stone flower / Kalpasi - small piece (Optional) Onion - 2 Medium sliced lengthwise Tomato - 4 Medium finely chopped Mint leaves - few chopped Coriander leaves - few chopped Kashmiri Chilli powder - 1 tsp (Does not add to spice, only for colour) To grind to a paste: Garlic cloves -...

Ingredients: Oil - 3 tbsp Mustard Seeds - 1 tsp Urad dal (Optional) - 1 tsp Fennel seeds - 1 tsp Mint leaves - 10 leaves (optional) Shallots - 15 slit lengthwise Ginger Garlic paste - 1 tbsp Tomato - 1 chopped Salt - To Taste Chilli powder - 1 tbsp (Adjust if you like it spicy) Coriander powder - ¾ tbsp Turmeric powder - ¼ tsp Garam masala - 1 tsp Cumin powder - ½ tsp Pepper powder - ¼ tsp Method: Heat oil in a pressure cooker. Temper with mustard , Urid dal, Fennel seeds. Add Shallots, mint leaves and once shallots turn translucent add in ginger garlic paste and saute for a couple of minutes. Add tomatoes and mix well. Then add all the spice powders and salt and give it a quick mix. Add in the mushrooms, ¾ cup of water. Give it a quick mix and pressure cook for one (only one whistle, else you will end up over cooking the mushrooms). Once the pressure subsides, open the pressure cooker. Turn on the stove, bring it to a boil. Turn off the stove and the mushroom curry is ready to serve w...