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.
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.
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.
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.
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.
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INGREDIENTS
