skip to main |
skip to sidebar
INGREDIENTSKidney of goat-10 nosOnions-2Ginger garlic paste-1-1/2 tspRed chilly powder-½ tspTurmeric powder-½ tspCoriander powder-1 tspCumin powder-½ tspGaram masala powder-½ tspCurry leavesSalt-to tasteOilTo be ground fine:Garlic-6 clovesPepper-1 tbspCoriander leaves-1/2 bunchGreen chillies-2METHOD1. Heat oil, add curry leaves, add finely chopped onions, sauté till brown, add ginger garlic paste.2. Slice and cut the kidneys into four pcs and wash the kidneys thoroughly.3. Add kidneys to the ginger garlic paste and sauté for about 5 minute.4. Add all the masala powders, sauté for 5 minutes5. Add the ground paste.6. Add a glass of water and let the kidneys cook very well and get coated well with the masala.7. Adjust salt to taste, garnish with curry and coriander leaves.
INGREDIENTSChicken-1 kgRed chilly powder-2 tspTurmeric powder-½ tspGarlic paste-2 tspCurd-3 tbspGreen chilly sauce-2 tbspJuice of one lemonVinegar-2 tbspRed colour powder-a pinchSalt-to tasteOilWheat aata METHOD1. Marinate the chicken with all the masalas except wheat aata for 6 hours.2. Roll the chicken pieces in the wheat atta and deep fry.
INGREDIENTSBasmati rice-1 kgMutton-1-1/4 kgOnions -10Oil Tomatoes-3Ginger garlic paste-3-1/2 tspCurd-400gmsTurmeric powder-1/4 tspRed chilly powder-2-1/2 tspCoriander powder-1/2 tspGreen chillies-8Lemon-2Cloves-8Mace – 2Cardamom-8Cinnamon-3 sticksBayleaf-3Star anise - 2Saffron-a pinchMilk-1/2 cupCoriander leaves- a bunchMint leaves- a bunchSalt-to tasteMETHOD1. Slice the onions finely. Fry 3 onions till golden brown and keep aside.2. Heat oil in a dekchi, add half of above ingredients of bayleaf, cardamom, mace, cloves, cinnamon and staranise, sauté for a minute.3. Add rest of the onions and sauté till done.4. Add ginger garlic paste along with all the green chillies, few mint and coriander leaves.5. Add mutton, sauté for about 5 minutes, then add chilly powder, turmeric powder, coriander powder, sauté for a minute, mix in well, add whisked curd.6. Let the mutton cook well for about 30 minutes.7. Once the gravy starts to thicken and the mutton is almost tender, add sliced tomatoes, juice of one lemon and some coriander and mint leaves.8. Cook till the gravy thickens and the oil floats on top.9. Remove the oil in a bowl, add one lemon juice to it and keep aside.10. In another bowl, add saffron to half a cup of milk and keep aside.11. In another big vessel, boil the water and soak the rice for about 20 minutes.12. Add rice to the boiling water along with salt, little oil and the remaining bayleaf, cardamom, mace, cloves, cinnamon and staranise and cook till 50 % is done.13. Strain the rice in a colander.14. In a dekchi, first put a layer of rice, add some gravy in a layer form, repeat the same for another layer of rice and masala.15. Finally cover the last portion with rice, layered with fried onions, some coriander and mint leaves, oil, saffron dissolved milk, cover it with a damp cloth, close the lid tightly and keep a heavy item (pref stone) on the top.16. Keep the dekchi on the stove on a tawa in medium heat,17. Leave it for about 40 minutes.
INGREDIENTSBrinjal-400 gmsOnion-2Tomatoes-3Ginger garlic paste-1 tspGreen chillies-3Red chilly powder-1 tspTurmeric powder-½ tspCoriander powder-1 tspCumin powder-1 tspGaram masala powder-½ tspAamchur powder-1 tspCoriander leaves Salt-to tasteOilMETHOD1. Heat oil, sauté chopped onions till brown.2. Add ginger garlic paste, green chillies, sauté well. 3. Add chopped tomatoes, red chilly powder, coriander powder, turmeric powder, cumin powder, sauté well.4. Add brinjals and some water.5. Cook on medium heat.6. Once brinjals are done, add garam masala powder, aamchur powder, coriander leaves.
INGREDIENTSFish (lady fish/kadangal)-10 nos Red chilly powder-1 tspTurmeric powder-½ tspCoriander powder-1 tspCumin powder-½ tspGinger garlic paste-1 tspLime juice-1 tbspTo be ground fine: Fennel seeds-1 tbspPepper-1 tbspCurry leaves-fewSalt-to tasteOilMETHOD1. Mix all the masalas with the fish, marinate for one hour.2. Shallow fry with few curry leaves.
INGREDIENTSOkra-1/2kgCoconut (2 inches)-4 pcsDry Red chillies-6Cumin-1 tspTurmeric powder-½ tspChaat masala-1tspAamchur powder-1 tspSalt-to tasteOilCoriander leaves METHOD1. Clean the okra, chop them finely, grind coconut, red chilly and cumin to a coarse powder.2. Heat oil in a kadai, put in the powdered masala, sauté for a minute.3. Add turmeric powder4. Add okra and sauté till ¾ done. 5. Add aamchur and chaat masala powders6. Finally add coriander leaves.
INGREDIENTSMutton boneless-200 gmsGram dal-3 tbspOnion-1Tomato-1Garlic cloves-5Green chilly-1Red chilly powder-1 tspTurmeric powder-½ tspGaram masala powder-½ tspCoriander leaves-fewWhite of 1 eggSalt-to tasteoilMETHOD1. Pressure cook the mutton along with all the ingredients except egg white and make sure the dal doesn’t get mushy.2. Grind the above to a fine paste without adding water. If necessary add some curd to it.3. Add egg white to this dough, flatten it to your desired shape 4. Shallow fry.
INGREDIENTS
