KIDNEY FRY

INGREDIENTS

Kidney of goat-10 nos
Onions-2
Ginger garlic paste-1-1/2 tsp
Red chilly powder-½ tsp
Turmeric powder-½ tsp
Coriander powder-1 tsp
Cumin powder-½ tsp
Garam masala powder-½ tsp
Curry leaves
Salt-to taste
Oil
To be ground fine:
Garlic-6 cloves
Pepper-1 tbsp
Coriander leaves-1/2 bunch
Green chillies-2



METHOD

1. 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 minutes
5. 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.

CRISPY FRIED CHICKEN

INGREDIENTS

Chicken-1 kg
Red chilly powder-2 tsp
Turmeric powder-½ tsp
Garlic paste-2 tsp
Curd-3 tbsp
Green chilly sauce-2 tbsp
Juice of one lemon
Vinegar-2 tbsp
Red colour powder-a pinch
Salt-to taste
Oil
Wheat aata


METHOD

1. 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.

YAKHNI DUM BIRYANI

INGREDIENTS

Basmati rice-1 kg
Mutton-1-1/4 kg
Onions -10
Oil
Tomatoes-3
Ginger garlic paste-3-1/2 tsp
Curd-400gms
Turmeric powder-1/4 tsp
Red chilly powder-2-1/2 tsp
Coriander powder-1/2 tsp
Green chillies-8
Lemon-2
Cloves-8
Mace – 2
Cardamom-8
Cinnamon-3 sticks
Bayleaf-3
Star anise - 2
Saffron-a pinch
Milk-1/2 cup
Coriander leaves- a bunch
Mint leaves- a bunch
Salt-to taste

METHOD

1. 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.

BRINJAL MASALEDAAR

INGREDIENTS

Brinjal-400 gms
Onion-2
Tomatoes-3
Ginger garlic paste-1 tsp
Green chillies-3
Red chilly powder-1 tsp
Turmeric powder-½ tsp
Coriander powder-1 tsp
Cumin powder-1 tsp
Garam masala powder-½ tsp
Aamchur powder-1 tsp
Coriander leaves
Salt-to taste
Oil

METHOD

1. 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.

FENNEL & PEPPER FISH FRY

INGREDIENTS

Fish (lady fish/kadangal)-10 nos
Red chilly powder-1 tsp
Turmeric powder-½ tsp
Coriander powder-1 tsp
Cumin powder-½ tsp
Ginger garlic paste-1 tsp
Lime juice-1 tbsp
To be ground fine:
Fennel seeds-1 tbsp
Pepper-1 tbsp
Curry leaves-few
Salt-to taste
Oil

METHOD

1. Mix all the masalas with the fish, marinate for one hour.
2. Shallow fry with few curry leaves.

RED CHILLY OKRA WITH COCONUT

INGREDIENTS

Okra-1/2kg
Coconut (2 inches)-4 pcs
Dry Red chillies-6
Cumin-1 tsp
Turmeric powder-½ tsp
Chaat masala-1tsp
Aamchur powder-1 tsp
Salt-to taste
Oil
Coriander leaves

METHOD

1. 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 powder
4. Add okra and sauté till ¾ done.
5. Add aamchur and chaat masala powders
6. Finally add coriander leaves.

SHAAMI KEBAB

INGREDIENTS

Mutton boneless-200 gms
Gram dal-3 tbsp
Onion-1
Tomato-1
Garlic cloves-5
Green chilly-1
Red chilly powder-1 tsp
Turmeric powder-½ tsp
Garam masala powder-½ tsp
Coriander leaves-few
White of 1 egg
Salt-to taste
oil

METHOD

1. 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.

QUICK MUTTON SALAN

INGREDIENTS

Mutton-½ kg

Onions-2

Tomatoes-3

Red chilly powder-2 tsp

Turmeric powder-½ tsp

Coriander powder-2 tsp

Cumin powder-1 tsp

Garam masala powder-½ tsp

Ginger garlic paste-2 tsp

For tempering:Cloves-3

Cinnamon-1 stick

Cardamom-3

Mace-1

Bayleaf-1

Whole red chillies-3

Garlic cloves-5

Curry leaves-few

Coriander leaves-few

Salt-to taste

Oil

METHOD
1. Pressure cook the mutton till tender with onion ,tomatoes,ginger-garlic paste and all masala powders.
2. Temper oil with the ingredients and add mutton, sauté till oil separates.
3. Garnish with coriander and curry leaves.

PEPPER MUTTON WITH POTATO WAFERS

INGREDIENTS

Mutton-½ kg
Pepper-1 tbsp
Cumin-½ tbsp
Green chillies-2
Red chilly powder-½ tsp
Turmeric powder-½ tsp
Coriander powder-1 tbsp
Ginger garlic paste-2 tsp
Onion-1
Tomatoes-3
Coriander leaves-½ bunch
Potatoes-as required
Garam masala powder-1 tsp
Salt-to taste
Oil

METHOD

1. Grind all the masalas including onion, tomatoes and coriander leaves except garam masala powder to a very fine paste.
2. Mix this with the mutton and pressure cook till the mutton is done.
3. Slice the potatoes thin. Deep fry the potatoes and keep aside.
4. Heat oil in a shallow kadai, put in the mutton masala along with some garam masala powder and sauté well.
5. Arrange the deep fried potato wafers on top of this masala.
6. Add few coriander leaves on top and leave it for dum for about 8 minutes.

SIMPLE DEEP FRIED CHICKEN

INGREDIENTS

Chicken-1 kg
Red chilly powder- 2-1/2 tsp
Turmeric powder-½ tsp
Coriander powder-1 tsp
Ginger garlic paste-2 tsp
Salt-to taste
Oil

METHOD

1. Marinate the chicken with all the masalas for 2 hours in a kadai.
2. Keep the kadai on the stove without adding water.
3. Let the chicken cook in its own juice.
4. When the chicken is fully dry, deep fry the chicken.

KHATTI VEG DAL

INGREDIENTS

Tur dal-½ cup
Onion-1
Tomatoes-2
Brinjal (small)-5
Carrot-1
Drumstick-1
Red chilly power-1 tsp
Turmeric powder-¼ tsp
Coriander powder-1-1/2 tsp
Cumin powder-1 tsp
Tamarind juice-3 tbsp
Garlic-5 cloves
Mustard-¼ tsp
Cumin-1 tsp
Curry leaves-few
Coriander leaves-few
Whole red chillies-2
Salt-to taste
Oil


METHOD

1. Soak tur dal for half an hour, pressure cook with onion and tomato, 1/8 tsp turmeric powder, a little oil.
2. Chop vegetables into required pieces, extract tamarind juice.
3. Once the dal is done, add the vegetables to the dal .Cook for one whistle.
4. Add chilly powder, turmeric power, coriander powder, cumin powder to the tamarind water.
5. Heat oil in a kadai, put in mustard, cumin, crushed garlic, whole red chillies, curry leaves, sauté until you get its aroma, add tamarind water. Let it boil for 3 or 4 minutes.
6. Add cooked dal to the the above boiling mixture and let it boil for 5 minutes until the masalas and dal blend together.
7. Add few curry leaves and coriander leaves.

CRUNCHY PRAWNS

INGREDIENTS

Prawns-1/4 kg
Red chilly powder-1-1/2 tsp
Turmeric powder-1/2 tsp
Coriander powder-1/2 tsp
Garam masala powder-1/2 tsp
Ginger garlic paste-1 tbsp
Lime juice-2 tbsp
Egg-1
Spicy vinegar-2 tbsp
Red chilly sauce-2 tbsp
Corn flour
Rice flour
Curry leaves-few sprigs
Green chillies-3-4
Colour-a pinch
Salt-to taste
Oi

METHOD

1. Marinate prawns with all the masalas except corn and rice flours and egg for two hours in fridge.
2. Heat oil in a kadai, in the meantime, mix corn flour and rice flour in the ratio of 1 tbsp, ¼ tbsp respectively. Add egg to the mixture, coat the prawns evenly.
3. Drop one by one and fry prawns till done. When the prawns are ¾ done, add curry leaves and slit green chillies to the oil.
4. You may sprinkle a little chat masala to enhance the flavour.