Minced Mutton / Kothu Kari / Kheema Gravy

Best Non-veg Gravy For Idly


Minced mutton/kothu kari/kheema – 200 gm

Shallots – 100gm

Garlic – 5

Ginger – 2 pieces minced

Ginger garlic paste – 1 tbl spn

Turmeric powder – ½ spn 

pepper powder – 1 spn

cumin powder – 1 spn

Kulambu powder/ mutton masala powder – 1 tbl spn

Oil – 50ml

Salt – as per taste

Dry red chilli – 2

Bay leaf – 1

Cinnamon – 2

Cloves – 2

Cardamom – 2

Star anise – 1

Fennel seeds – ½ spn

To paste: 

Coconut – 7 – 8 pieces / 1/2cup

Fennel seeds – 1 spn

Cashew nuts – 10

Poppy seeds – ½ spn soaked


Heat oil in a cooker.

Add dry red chilli pieces, then temper it with cinnamon, cardamom, fennel, bay leaf, cloves, add garlic, shallots and minced ginger piece sauté well for a while.

Add ginger garlic paste stir well for a min. then add minced mutton pieces cook for 2 mins.

Add salt, turmeric, pepper, cumin powder, mutton masala powders mix and stir for 30 secs. Add coconut masala paste stir and add required water. Boil it. Then close the lid cook for 1 whistle & in slow flame 7 mins.

Open and serve with idly , dosa, idiyappam, aapam. But it goes well with hot idly.


Pearl Millet Porridge/Kambu Koozh/Bajra


Reduces Heat, Kambu mixed with yogurt and some salt cools the body immediately and gives instant energy, High in protein, Keeps the body hydrated, Energises body, Prevents heart disease, Reduces acidity, Rich in calcium and iron, Rich in fibre, Rich in all amino acids, The whole grain supports weight loss, The grain is easily digestible and has the lowest probability of causing allergic reactions, Being rich in fiber content, kambu/pearl millet works very well in diabetes, Bajra / pearl millet/ kambu contains nearly 3.8 times minerals and nearly 6.5 times fiber and nearly 24 times iron than rice, Pearl millet contains nearly 5.2 times fiber and nearly 3 times Iron than wheat, pearl millet contains the maximum amount of iron content among the millets.


Pearl millet – 1 cup

Cooked rice – ½ cup soaked overnight

Salt – as per taste

Water – 4 cups

Sour curd – as per your wish / ½ cup

Shallot – 5

Green chilli – 2


Clean and wash pearl millet/kambu without any dust/sand particles.

Soak in water at-least for 2 hours.

Add it in mixer jar and grind into liquid consistency. In a bowl add pearl millet paste, salt mix it well and rest it for 30 mins.

Heat a wide vessel add 4 cups of water, let it boil well.

Then pour the pearl millet/kambu paste into it and  keep stirring continuously so that it won’t form lumps.

Once it reached a boiling point, put it in slow flame, add soaked boiled rice and mix it,   and let it cook for 20 mins or until it cooked well.

Transfer it into a bowl and serve it along with raw shallots, finely chopped green chillies and curd.

Have  it with pickle or dry fish fry for added taste.

                                                                cooked rice

Chicken Semi-Gravy


Chicken – ½ kg

Onion – 1 sliced

Oil – 100ml

Salt – as per taste

Red chilli powder – 1 tgblspn

Turmeric powder – ½ spn

Marinate chicken:

Chicken – ½ kg

Curd – 5 tblspn

Ginger garlic paste – 2 tbl spn

Salt – ½ tspn

To grind masala:

Dry red chilli – 6

Coriander seeds – 1tblspn

Fennel seeds – 1 spn

Cloves – 2

Cinnamon – 3

Cumin seeds – ½ spn

Pepper – ½ spn

Shallots – 5

To grind paste:

Coconut – 5 peaces

Cashew nuts – 10


Marinate chicken with curd and ginger garlic paste for 1 hour.

Heat a pan add 1 spoon of oil add dry red chilli, coriander seeds, cumin seeds, cinnamon, cloves, pepper and fennel seeds roast and grind as a paste, then add shallots and grind it again.

In mixer add coconut and cashew nuts and grind into fine paste.

Heat a wide pan add 100ml oil and add onion sauté well then add ginger garlic paste cook till raw smell goes off.

Then add the masala paste cook for 1 min then add salt and marinated chicken pieces, close the lid cook for 10 mins. (it will release some water cook in that water itself, if there is no water you can add some water).

Check taste often.

Add red chilli powder, turmeric powder mix and cook for till oil separates. Then add coconut cashew paste add some water if needs, cook till oil separates.

Serve with briyani , rice, chapathi.

Chicken gravy

                                                       served with biriyani

Get Glowing Skin

Glowing skin is the number one priority on everyone’s beauty to-do list. Scroll through our tips for glowing skin to ensure you’ve got that healthy look all year round. From what to eat to the best skincare to buy, you won’t have to ask how to get flawless skin again.

Apply Sunscreen:

Wearing sunscreen is the single easiest way to prolong healthy, glowing skin and look younger for life. 90% of wrinkles are from sun exposure. Look for a formula that offers broad-spectrum protection to guard against UVA rays (the ones that cause premature aging and UVB rays, one of the main causes of skin cancer.

Apply Serum:

The skin’s major defense against free radicals and stress, and pentapeptides, which are a must-have when it comes to boosting collagen, the support structure that gives skin a firm, youthful appearance. Don’t worry about spending a fortune on the ingredients; one of Cook-Bolden’s favorites is Olay Regenerist Micro-Sculpting Serum, a sheer formula whose small molecules can dive deep into pores. For best results, apply to freshly washed skin; follow with sunscreen or moisturiser to lock in hydration.

Use Proper Cream Next To Next:

When it comes to glowing skin, the sequence in which you apply your products could be even more important than the products themselves. Reach for those with the most active ingredients as soon as you wash and pat skin dry. “These are the most powerful, so you want them to come into direct contact with your skin. If you’re using more than one active product (like an antioxidant serum and Retin-A), start with the thinner one. “Anything that’s water soluble should go first, followed by the product that’s thicker and creamier. If you do it in reverse, the heavier cream will block the ingredients of the lighter one from penetrating the skin, so they won’t have any impact.” If you need moisturiser, it’s next up in line, followed up by sunscreen each morning.

Good Sleep:

Sleeping is the best time to rejuvenate your skin. “Your body’s cellular renewal team has the night shift, so this is when you want to equip your skin with as many nutrients and hydrating ingredients it needs to do a fine job,” At least seven hours a night should do.

Exfoliate For Smaller-Looking Pores:

It’s amazing how something so tiny can feel so huge, but enlarged pores are one of the most common beauty complaints. “Pores appear larger when they’re filled with dirt, oil, dead skin cells, and keratin, a protein that lives on the surface of skin. Remove those plugs, and they seem to shrink. To clear out the gunk, start exfoliating regularly with daily applications of salicylic and glycolic acid. Then add a cleansing system to soften and smooth skin, and clear the dead surface cells. To keep pores from getting even bigger as you age, practice safe sun. “Sun damage breaks down collagen, which can affect pore size as well.” If there’s one thing this step in your routine can do, it’s how to get beautiful skin.

Remove Make-Up Before You Sleep:

Leaving make-up and dirt on skin doesn’t just clog pores; it can cause excessive dryness and even skin dandruff. Most makeup contains a sugar-type molecule that can grow yeast overnight. Don’t forget to thoroughly remove eye make-up too. “It can lead to bumpy rashes around the eyes or small white bumps called milia cysts. Try a gentle, oil-free cleanser that quickly melts away everything from waterproof liner to mascara, leaving you with healthy skin.

Drink An Extra Glass Of Water:

If you want to know how to get clear skin, start here. Water helps clear the toxins that cause inflammation and blemishes. “It also assists in transporting nutrients and oxygen to skin cells, and preventing dehydration, which can cause premature aging.” It can even make skin appear fuller since the hyaluronic acid that naturally exists in skin will pull in and hold the water for a wrinkle-plumping effect, according to Day. recommend at least 8 glasses of water each day, more if you’re active or live in a warm climate, for healthy, glowing skin. To add a little flavour, try a skin-soothing tea like chamomile or mint.


Mutton Biriyani

Biryani is an Urdu word derived from the Persian language, which was used as an official language in different parts of medieval India. Depending on the region and the condiments available and popular in that region, there are different varieties of biryani.

This is my mom’s style of biriyani.


Seeraga samba rice – ½ kg

Mutton – ½ kg

Oil – 2 tblspn

Ghee – 4 tblspn

Salt – as per taste

Water (rice)1:2 (water) (including coconut and mint, coriander juice and water)

Coconut milk – ½ cup

Mint and coriander leaves paste – ½ cup

Onion – sliced 1 big

Mint leaves – few

Coriander leaves – few

Green chilli – 2 split it into two

Bay leaf – 3

Cinnamon – 3

Cloves – 2

Cardamom – 2

Fennel seeds – ½ spn

Star anise – 2

Cashew nuts – 6

Ginger garlic paste – 3 tbl spns

Garlic – 5

Curd – 4 tbl spn

Lemon juice – ½ lemon 

To marinate mutton:


Curd – 2 tblspn

Chilli powder – 1 spn

Turmeric powder – ½ spn

Mix all well marinate for 1 hour. 

To make biriyani fresh masala powder:

Heat pan dry roast,
Red chilli – 6
Poppy seeds – 1 tblspn

Coriander seeds – 2 tblspn

Fennel seeds – ½ spn

Cinnamon – 3

Cloves – 2

Star anise – 2

Black stone flower /kalpasi – 1

Nutmeg – ½

Cardamom – 2

Pepper corns – 4 to 5

Roast and grind into powder.


Heat cooker add oil n ghee 2 tbl spn, then temper with bay leaves, cardamom, cinnamon, cloves and cashew nuts.

Then add onions, green chilli and garlic sauté well till onion turns golden brown.

Then add ginger garlic paste sauté till raw smell goes off. Then add biriyani powder 4 tblspn mix well then add curd into it mix well.

Add marinated mutton and mint coriander leaves mix and stir well, add ½ cup of water and close the lid leave it for 2 whistle and 5 mins in slow flame.

Open and add rice mix it then add salt , coconut milk and water let it boil. Add chilli powder if u want spice, Then add mint coriander juice ( grind mint and coriander then filter it). Mix well check the taste . add lemon juice n ghee 2tblspn , boil till the water reduce to rice level close the lid and pressure cook for 2 mins in full flame and 7 mins in slow flame. (Or) boil for 1 min ( don’t reduce water) then close the lid 1 whistle in full flame & 3 to 5 mins in slow flame.

Serve with onion raita or chicken gravy.

seeraga samba rice 
marinate mutton

roast for biryani masala

biriyani masala
coconut milk


mint corinader juice


biriyani masala


add curd



open cooked mutton


add rice


add water and coconut milk then boil



add chilli powder



add mint coriander juice
mutton briyani
Mutton Biriyani
mutton briyani with chicken gravy
Mutton Biriyani With Chiken Gravy & Egg












Mochai Payaru Gravy / Field Beans Gravy ver 1

Field beans seeds contain 22% protein, 2% fat, 61% carbohydrate (includes 5% fiber) as well as adequate levels of all vitamins and minerals. 


Dry mochai payaru / field beans – 1 cup / 200gm

Tomato – 1 or 2

Salt – as per taste

Garlic – 5

Brinjal – 5

Drumstick – 1 whole cut into small

Chilli powder / sambar powder – 2 tblspn

Turmeric powder – ½ spn

Tamarind water – ½ small cup or as per taste.

To grind masala paste: 

Coconut pieces – ½ cup

Cumin seeds – 1 spn

Garlic – 1 piece

Shallots / small onion – 50 gm 

To temper: 

Oil – 50 ml 

Fenugreek seeds – ½ t-spn 

Mustard seeds – 1 t-spn 

Curry leaves – few 

Shallots / small onion – 50 gm 


Soak mochai payaru/field beans over night, then wash and add in cooker, add water till beans cover . Cook it for 1 whistle, then slow the flame and cook for 15 mins. 

Add brinjal, garlic, drumstick, tomato pieces, add turmeric powder and salt close the lid and cook it for 1 whistle. 

Open and Grind coconut,cumin,garlic first, then roast oions and grind it into fine paste
 add the masala paste, chilli or sambar powder, tamarind water in, mix it well and add ½ glass of water, cook for 7 mins stir occasionally. 

Then temper it, heat oil add mustard seeds, fenugreek seeds, curry leaves onion sauté well add it in gravy, mix. Serve it with hot rice.