Fit for a taste

Ingredients: Milk - 5 cups Pakistani Vermicelli(small one not big) - 1/2 cup Sago seeds - 1/4 cup Sugar - 1/2 cup or milk maid as per taste(i add both) Saffron strands - 2-3 Ghee - 2 tsp cashew and raisin - 1 tbsp Pistachio and almond flakes - 2 tbsp each Cardamom - 3 powdered Preparation: 1. Soak saffron in 1 tbsp milk and keep aside.Take 1/4 cup sago seeds in a cup and add half cup of water and allow it to soak. 2.In a sauce pan, heat 2 tsp ghee and add raisin and cashew,allow raisin to puff (i dint have cashew ,so u wont see dem here ).Add the crushed vermicelli and saute for 2 to 3 minutes. 3.Add milk to it,when starts to boil add sago seeds along with water,sugar, milkmaid and in medium flame boil till done. 4.When it starts to boil,lower the flame and add powdered cardamom and saffron strands,boil completely.Switch off and add pistachios and almond flakes. Serve hot or cold , both taste best...

Ingredients ; Nenthrapazham - 4 All purpose flour/ maida - 1 cup  Rice flour - 1/4 cup Egg - 1 Cardamom powder - 1/2 tsp Sugar - 3-4 tbsp Salt - as needed Water - as needed Oil - for deep frying Preparation: 1.Peel and cut the plantain into two and slice them vertically to thin pieces. 2.In a bowl,mix maida, rice flour, egg,sugar,salt. Add cardamom powder to it. 3.Add water accordingly to make the batter ( not too thin or thick ,plantain must be coated well)using a hand mixer.(if loose add maida ) 4.Heat oil in a pan. 5.Add the pazhams to the batter and coat well with the batter. 6.When the oil is hot, slowly dip the slices and fry both sides till lightly brown. 7.Remove and keep in kitchen tissue to remove excess oil.Serve hot !!! 

  Ingredients: For biriyani masala Mutton : 500g Onion chopped : 6 medium Tomato chopped : 4 medium Green chillies : 3 (as spicy needed) Garlic pods: 7 Ginger : 2 small round pieces Coriander leaves : 6 Mint/ Pudina leaves : 2 Coriander powder : 2-3 tbsp Garam masala powder : 1 tsp Turmeric powder: 1 tsp Salt  as required Oil : as required Cloves,cardamom :3 each Cinnamon : 3 small piece Pepper powder : if required Curd :2 tbsp For Rice : Ghee rice : 3 cups ( jeerakashala) Water :1/2of vessel used Cardamom and Cloves :4 each Cinnamon  : 2 small sticks ghee rice leaves : 1 (optional) salt as per taste lemon : a small piece For Garnishing: Ghee : 1/2 cup +3 tbsp to fry Onion : 1 medium Cashewnuts:1/2 cup Raisins: 10 -15 Curry leaves & Coriander leaves Method to prepare Biriyani Masala (step by step): 1. Wash mutton well in water by adding a pinch of...