Pati-sapta

Original recipe: Mom's, makes 12-16
Customized for flame burners. For electric coils, replace low with medium, and medium with medium-high.

INGREDIENTS:
For Filling:
1 tsp ghee
1 cup frozen coconut
1 cup jaggery powder or paste
4 - 6 powdered cardamoms
kheer or condensed milk optional

For Pancakes:
1 cup all purpose flour
1 cup semolina
1 tsp jaggery dissolved in milk
1 pinch salt
Ghee for frying

METHOD:
1. Heat ghee on a pan for 2 - 5 minutes. Toast thawed coconut and cook with low flame with jaggery.

2. When the mix dries out, add cardamom, turn off the flame and allow the filling to cool. Should not be very dry or the filling will fall apart.

3. Heat a flat pan with (preferably) low walls on medium flame and then turn it to LOW. Add 2 - 3 drops of ghee and spread it around using a piece of paper towel. Add a ladle-full of batter and spread it around.  Permit the batter to cook till opaque.

4. Add a "bar" of filling and raise the flame to MEDIUM.

5. Roll into logs using spatula and permit to cook on the final side so that the joint firms up and crisps up. Might need to add another drop of ghee of the batter sticks or if the pan is not seasoned.

6. Remove cooked pati-saptas and serve immediately. 

Slow cooked Goat Biryani

Original recipe from indianhealthyrecipies.com, serves 4 - 6 people.

INGREDIENTS:
For the meat:
2 lbs goat meat (skinless, chopped in 2 inch sized cubes)
1 tsp ginger paste
1 tsp garlic paste
1 tsp chilli powder
1/4th tsp turmeric powder
1 tbsp lemon juice
3 - 4 slit green chillies
1/2 cup yogurt
1 tbsp ghee
1 tsp cumin-coriander or any meat masala
1/2 tsp salt

For the rice:
3 cups (rice cooker size) basmati rice or quinoa
1/2 tsp jeera
1/2 tsp salt
3 cloves
3 green cardamoms
2 black cardamoms 
1 bay leaf
1 cinnamon stick
1 star anise
1 nutmeg
1 - 3 mace
plenty of water

For Assembly:
3 tbsp ghee
1/2 bunch cilantro leaves
1/2 bunch mint leaves
4 - 6 shallots or 2 large red onions
Juice of half a lemon
1/4th tsp saffron soaked in milk
Rose water, kewda water
2 boiled eggs
Optional: 2 boiled potatoes

METHOD:
Marinate the meat and let it sit at room temperature for an hour or refrigerate for 4 - 12 hours.

Pressure cook the meat for 3 - 5 whistles or cook in a pot for up to 2 hours. The meat may ooze a lot of water which may be used to cook the rice. Permit the meat to sit after it is cooked.

Sweat the sliced onions with ghee and then increase the temperature to fry them well.

Soak and wash the rice with plenty of water. Add the spices and salt. May also add the mutton juice. Par-cook, about 70 - 80%.

Assemble the biryani layers. Bottom layer of fried onion (2/3rd of all available). Layer the cooked meat on top evenly without excess liquid. Top with 3 tbsp of chopped mint + cilantro. Then a layer of rice and all its spices that will soak the juices from the meat. Add some lemon juice. Top with more mint + cilantro and some saffron. Finally, more rice. Adjust for water if it is too undercooked. Check for salt. Finally top with more mint + cilantro, fried onions, saffron milk, rose + kewda water, sliced boiled eggs and potatoes if using.

Cook on low for 3 - 7 hours or for 1 - 2 hours on high. If using high heat, check that the bottom layers don't burn.

Serve hot with simple raita or dry spicy gravy / fries.