HAREY BHAREY CHAWAL

INGREDIENTS

Basmati rice-2 cups
Onion-1
Green Peas-½ cup
Carrot-1
Cashew nuts-a handful
Raisins-few
Ginger garlic paste-1 tsp
Clove-2
Cinnamon-small stick
Cardamom-2

To be ground:
Cumin-1-1/2 tsp
Coriander leaves-1/2 bunch
Green chillies-3

Oil, salt and water

METHOD

1. Heat oil, fry cashew nuts and raisins and set aside. Wash the rice and soak it for 10 minutes.
2. In the same oil, put clove, cinnamon, cardamom add in one sliced onion, sauté well, add ginger garlic paste, sauté again, add peas and carrot cut into small pieces, sauté for some time, add ground masala- sauté again, add rice and sauté for sometime until the masala blends well.
3. Add 4 cups of water with salt and few coriander leaves to the rice.
4. Add fried cashew nuts and raisins.
5. Cook till rice is done.

SPICY GOSHT BIRYANI

INGREDIENTS


Basmati rice-1 kg
Mutton-1-1/4 kg
Oil
Onions(large)-8
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-1
Cloves-8
Cardomom-8
Cinnamon-1 stick
Bayleaf-1
Mace – 1
Star anise - 1
Saffron-a pinch
Milk-1/2 cup
Coriander leaves- a bunch(divided into 4 portions)
Mint leaves- a bunch(divided into 4 portions)
Salt-to taste

To be roasted and ground as fine powder:
Pepper-1 tbsp
Fennel seeds(saunf)-1 tbsp
Clove-3
Cinnamon-1 stick
Cardamom-3
Mace-small piece
Star anise-1
Bayleaf-1


METHOD

1. Slice onions finely and fry half of the quantity till golden brown and set aside.
2. In the same oil,saute the remainder of the sliced onions well and let it cool in the same Dekchi. Then add ginger garlic paste,slit green chillies,few coriander leaves and mint leaves, add mutton pieces, turmeric powder,coriander powder,red chilly powder and whisked curd, lemon juice and the roasted & ground masala. Let the mutton marinate for four hours.
3. After 4 hours, cook on medium flame. Stir the gravy time and again so that it doesn't stick to the bottom of the vessel.
4. Add chopped tomatoes and the second set of coriander-mint leaves and cook in medium flame.
5. The mutton should cook in 25 minutes time..
6. Cook till oil separates and shows up.Extract that oil in a separate bowl ,add lemon juice to it and keep aside.
7. Dissolve saffron in milk and keep aside.Soak rice for about 20 minutes.
8. Boil water in a large vessel,add cloves,cinnamon,cardamom and the third set of coriander-mint leaves.
9. Mix in the soaked rice,salt and a little oil.The rice should be partially cooked.Strain the rice through a colander.
10. Wipe the vessel in which the rice was cooked.Layer the vessel with a portion of rice,top it up with mutton masala followed by 2 tsp saffron milk,the lemon juice+oil contents,a portion of golden brown fried onion,few coriander and mint leaves.
11. Follow the same procedure again with the next layer of rice and thereafter,for the final layer of rice,add the golden brown onion,saffron milk,the lemon juice+oil contents,coriander and mint leaves.
12. Keep a heavy-bottom tawa on medium flame .Over it,keep the biryani.Cover the lid with a cloth and then close the vessel so that it is sealed properly.Keep a heavy kadhai or the like on top to create the "dum"effect for about 25 minutes.The tawa helps avoid sticking to the bottom.

KHATTE ALOO

INGREDIENTS

Potatoes-3
Onion-1
Ripe red tomatoes-3
Red chilly powder-1 tsp
Turmeric powder-½ tsp
Coriander powder-2 tsp
Mustard seeds-¼ tsp
Whole red chilly-1
Green chillies-2
Tamarind-lemon size
Salt
Oil
Curry leaves
Coriander leaves
To be roasted & powdered:
Cumin-1 tsp
Mustard-1/4 tsp
Fenugreek seeds(methi)-1/4 tsp


METHOD

1. Cut potatoes into cubes, heat oil, fry the potato cubes till they change the colour. Keep aside.
2. Blend onions and tomatoes into a very fine paste.
3. In the same oil, add mustard, whole red chilly, curry leaves, sauté for a minute, simmer heat, add red chilly powder, turmeric powder, coriander powder.
4. Add onion-tomato paste, sauté well add potato cubes, tamarind water, powdered masala, cook for 5 minutes, simmer heat, put some coriander and curry leaves.
5. Leave it for dum for 10-15 minutes until potatoes are tender and the gravy is thick.

GOSHT IN HARA MASALA

INGREDIENTS

Mutton-500 gms
Onions-2
Green chillies-4
Cumin-1 tsp
Garam masala powder-½ tsp
Coriander leaves-½ bunch
Ginger garlic paste-1 tsp
Salt
Oil

METHOD

1. Grind onions, green chillies, cumin, coriander leaves into a fine paste, mix with mutton and ginger garlic paste and garam masala powder.
2. Cook the mutton till tender, heat oil, sauté everything again.

MUTTON SUKKA

INGREDIENTS

Mutton-500 gms
Onions-3
Ginger garlic paste-1-1/2 tsp
Red chilly powder-1 tsp
Turmeric powder-½ tsp
Cumin powder-½ tsp
Garam masala powder-½ tsp
Green chillies-3
Curry leaves-few
Salt
Oil

METHOD

1. Pressure cook the mutton with ginger garlic paste, red chilly powder, turmeric powder, cumin powder, garam masala powder and salt.
2. The mutton must be dry.
3. In a kadai, heat oil, put in curry leaves, slit green chillies, sauté for a minute, add in sliced onions, fry till golden brown.
4. Add the mutton to it.
5. Saute until the masalas blend with the mutton, sprinkle few curry and coriander leaves.

CHICKEN MASALA

INGREDIENTS

Chicken-1 Kg
Ginger garlic paste-2 tsp
Onion-2
Tomatoes-3
Red chilly powder-¼ tsp
Turmeric powder-¼ tsp
Coriander powder-1-1/2 tsp
Coriander leaves
Curry leaves
Whole red chillies-2 Nos
Oil
To be roasted and finely powdered:
Pepper-1-1/2 tsp
Cumin-1 tsp
Fennel seeds(saunf)-1 tsp
Cinnamon stick
Cloves-3
Cardamom-2
Salt


METHOD

1. Heat oil in a cooker, add some curry leaves, whole red chillies, sauté, add sliced onion- fry till brown, add ginger garlic paste.
2. Add chicken pieces. Saute for 5 minutes.
3. Add finely chopped tomatoes, chilly powder, turmeric powder, coriander powder, sauté well, add 1 glass of water, cook till ¾ done.
4. Add the roasted&powdered masala. Close the cooker.
5. Cook till the chicken is tender and well blended with the masalas
6. Garnish with curry and coriander leaves.

TIL CHICKEN

INGREDIENTS

Chicken-1 Kg
Onion-3
Red chilly powder-2 tsp
Turmeric powder-½ tsp
Corn flour-3 tbsp
Rice flour-1 tbsp
Spicy vinegar-2 tbsp
Maggi Chicken Cube-1
Sesame (til)-2 tbsp
Capsicum (medium)-2
Carrot-1
White Pepper powder-½ tsp
Garlic cloves-5
Green chillies-2
Garlic paste-2 tsp
Food Colour powder-a pinch
Salt
Oil

METHOD

1. Cut chicken into small pieces, marinate with red chilly powder, turmeric powder, chicken cube, spicy vinegar, colour powder, garlic paste and required salt for 2 hours.
2. Finely chop garlic and green chillies.
3. Cut capsicum and carrot vertically. Slice onions.
4. Heat oil.
5. Coat the chicken well with corn flour and rice flour before frying.
6. Fry the chicken pieces till done. Keep it aside.
7. Heat 2 tbsp of oil in a big kadai, add chopped garlic and green chillies, sauté for a minute, add til, sauté again for a minute or two, adding onions, sauté for a minute, add capsicum and carrot with pepper powder.
8. Add chicken pieces, sauté well till fully blended.

FISH WITH RAW MANGO

INGREDIENTS

Pink perch/Snapper(Sankara) or Seer fish-6 Nos or 500gms
Onion medium-4
Ripe red tomatoes-6
Coconut-3 Nos (3inches pcs)
Red chilly powder-1-1/2 tsp
Turmeric powder-¼ tsp
Coriander powder-1-1/2 tsp
Cumin powder-½ tsp
Raw mango-1
Fenugreek seeds(Methi)-½ tsp
Mustard-½ tsp
Whole red chillies-3
Green chillies-4
Garlic cloves-10
Curry leaves
Coriander leaves
Salt
Oil

METHOD

1. Slice the onions, fry till brown
2. Grind the fried onions with tomatoes and coconut.
3. Heat oil, put in mustard,methi, red chillies, curry leaves,garlic, sauté for a minute.
4. Add the grounded paste, sauté well.
5. Add red chilly powder, turmeric powder, corander powder and cumin powder, sauté very well, add little water, let the masalas blend together.
6. Cut raw mango into small squares, add to the masala, sauté well, add required quantity of water.
7. When masala boils, add the fish, some curry and coriander leaves, 3 or 4 green chillies, simmer for 15 minutes.
8. Add salt to taste.

NETHILI(ANCHOVY) BAJJI

INGREDIENTS

Nethili/Anchovy (big or medium)-as required
Gram flour-1 tbsp
Rice flour-1 tsp
Red chilly powder-1/2 tsp
Turmeric powder-1/4 tsp
Cumin-1 tsp
Cooking soda-a pinch
Salt
Oil
Finely chopped green chillies and Coriander leaves

METHOD

1. Clean the Nethilis, remove the backbone without damaging the Nethilis, divide into two vertically.
2. Depending on the fish quantity , mix the Gram and Rice flour in above proportion.
3. Add red chilly powder, turmeric powder, cumin, cooking soda, finely chopped greed chillies, coriander leaves and salt to taste and make a thick batter.
4. Dip each piece of Nethli so that it is coated well with the batter and fry on moderate heat till done.

KHEEMA STUFFED IDLI WITH PEANUT CHUTNEY

INGREDIENTS

For Idli:
Boiled rice-1 cup
Raw rice-¼ cup
Urad dal-½ cup
Fenugreek seeds(Methi)- 1 tsp

METHOD

1. Soak rice, dal, methi together for 5 hours
2. Grind to a smooth paste
3. Add required salt and cooking soda, leave for fermentation overnight.

INGREDIENTS

For Kheema:

Minced mutton (Kheema)-200 gms
Onions-2
Tomato-2
Red chilly powder-1 tsp
Turmeric powder-½ tsp
Cumin powder-½ tsp
Garam masala powder-½ tsp
Ginger garlic paste-1 tsp
Coriander leaves-few
Salt
Oil
Carrot-1


METHOD

1. Heat oil in a pan add finely chopped onions, fry till brown, add ginger garlic paste, sauté well.
2. Add kheema, chopped tomatoes, add salt to taste, sauté again for 5 minutes.
3. Add the powders, sauté again until the mixture is dry.
4. Add few coriander leaves
5. Let it cool.


METHOD FOR KHEEMA STUFFED IDLI

1. Grease the idli moulds with oil.
2. Place a slice of carrot, pour half scoop of batter on the carrot, place kheema filling in the center, cover up with another half scoop of batter.
3. Steam for ten minutes.
4. Remove after cooling.
5. For softer idlis, don’t mix the fermented batter.


PEANUT CHUTNEY

INGREDIENTS

Coconut-½
Roasted peanuts-¼ cup
Whole red chillies-4
Garlic cloves-6
Salt
Oil


METHOD

1. Heat 1 tbsp oil, roast all the ingredients
2. Grind to a fine paste

FISH FRY

INGREDIENTS

Pink perch/Snapper fish(sankara)-5
Garlic paste-1 tsp
Red chilly powder-1 tsp
Turmeric powder-1-1/4 tsp
Coriander powder-1 tsp
To be ground into a fine paste:
Green chillies-2
Cumin-1 tsp
Pepper-1/2 tsp
Coriander leaves-few
Salt
Oil

METHOD

1 Marinate the fish with all the above masalas for 1 hour.
2 Shallow fry.
3 Garnish with coriander leaves.

STIR FRIED BOILED EGGS

INGREDIENTS

Hard boiled eggs(halved vertically)-5
Onions-3
Red chilly powder-1 tsp
Turmeric powder-½ tsp
Garam masala powder-½ tsp
Salt-to taste
Oil
Coriander leaves-few

METHOD

1. Heat oil in a pan, fry sliced onions till golden brown.
2. Simmer heat add garam masala powder, turmeric powder, red chilly powder, sauté for a minute, add salt, sprinkle some water, let the masala blend together.
3. Place the hard boiled eggs on the masala, toss in well so that the masala is well coated with the eggs.
4. Sprinkle few coriander leaves and serve.

HOT AND CRISP MUTTON

INGREDIENTS

Boneless Mutton-500 gms
Ginger garlic paste-1-1/2 tsp
Freshly ground black pepper-3 tbsp
Potatoes-3
Capsicum-1
Onion big-1
Soya sauce-2 tbsp
Corn flour-3 or 4 tbsp
Oil
Salt- to taste
Coriander leaves-few

METHOD

1. Cut mutton into small pieces or into long strips.
2. Slice potatoes, capsicum and onions into juliennes.
3. Pressure cook the mutton till tender with ginger garlic paste and half the quantity of ground pepper. Adjust salt to taste.
4. Fry the potato slices till done.
5. Once the mutton is thoroughly cool, mix in corn flour.
6. Heat oil, fry the mutton pieces and keep aside.
7. In a pan heat 2 tbsp of oil, sauté onions for a minute or two ,add the remaining pepper powder, soya sauce, fried mutton, potato, sauté for two mintues.
8. Lastly, add capsicum sauté for 2 or 3 minutes, remove from fire, garnish with coriander leaves.

PRAWN MASALA FRY

INGREDIENTS

Medium sized prawns-400 gms
Onions-3
Red chilly powder-1-1/2 tsp
Turmeric powder-¼ tsp
Ginger garlic paste-¾ tsp
Coriander powder-1 tsp
Cumin powder-½ tsp
Garam masala powder-½ tsp
Curry leaves and coriander leaves
Salt-to taste
Oil

METHOD

1. Heat oil in a pan, add very finely chopped onions sauté till golden brown.
2. Add ginger garlic paste, few curry leaves, sauté well.
3. Add prawns, sauté till they turn pink, add chilly powder, turmeric power, coriander powder,cumin powder, garam masala powder, salt.
4. Saute till the prawns are well coated with the masala.
5. Garnish with coriander leaves.

MACHI KA KHATTA

INGREDIENTS

Pink perch/Snapper fish (sankara)-6 nos
Onion medium size-2
Ripe red tomatoes-5
Coconut pieces (2 inches)-3
Red chilly powder-1-1/2 tsp
Turmeric powder-¼ tsp
Coriander powder-2 tsp
Tamarind-size of lemon
Salt-to taste
Curry leaves-few
Green chillies-2
Coriander leaves-few
To be roasted and powdered:
Cumin-1 tsp
Fenugreek seeds(methi)-1/4 tsp
Mustard seeds-1/4 tsp


METHOD

1. Blend onions, tomatoes, coconut into a very fine paste.
2. Add the blended paste in a vessel, put red chilly powder, coriander powder, turmeric powder, the powdered masala, few curry leaves, tamarind water and oil and mix everything well and keep it on the stove.
3. Let it boil for about 10 minutes.
4. Add fish to the boiling mixture ,simmer, add green chillies, coriander leaves, curry leaves and leave for 'dum" for about 10 minutes.

MAGAZ (BRAIN)MASALA FRY

INGREDIENTS

Magaz (Lamb Brain)-2
Onion medium-2
Tomatoes-2
Red chilly powder-1 tsp
Turmeric powder-¼ tsp
Garam masala powder-¼ tsp
Ginger garlic paste-½ tsp
Coriander leaves-few
Salt-to taste
Oil
To be finely ground:
Green chillies-2
Cumin-½ tsp
Coriander leaves-few


METHOD

1. Heat oil, add finely chopped onions, sauté till brown, add ginger garlic paste, sauté for 2 minutes.
2. Add the finely chopped tomatoes, red chilly powder, turmeric powder, garam masala powder, sauté well add salt; add the finely ground paste. Add ½ cup of water.
3. Add magaz and cook till done.
4. Garnish with coriander leaves and serve.

ARVI ROAST(FRY)

INGREDIENTS

Arvi-500 gms
Red Chilly powder-1 tsp
Turmeric powder-½ tsp
Coriander powder-½ tsp
Pepper powder-½ tsp
Cumin powder-½ tsp
Garam masala powder-½ tsp
Tamarind extract-1 tbsp
Salt-to taste
Oil
Curry leaves

METHOD

1. Boil arvi till 3/4 done, peel & cut into roundels, add all the masala powders, tamarind pulp and salt.
2. Heat oil in a pan with curry leaves, add arvi, close the lid, simmer heat, fry till it looks roasted.
3. Garnish with curry leaves.

YELLOW MOONG DAL

INGREDIENTS

Yellow Moong dal-1 cup
Onion medium size-2
Tomatoes-2
Red chilly powder-1 tsp
Turmeric powder-½ tsp
Green chillies-2
Garlic cloves-5
Cumin-1 tsp
Garam masala powder-½ tsp
Salt-to taste
Oil
Coriander leaves-few

METHOD

1. Heat oil, saute finely chopped onions, add moong dal, sauté well till it changes colour.
2. Add chopped tomatoes, ½ chilly powder, 1/8 turmeric powder,salt,stir, add hot water and cook till the dal is ¾ done.
3. In another pan, heat oil, add finely chopped garlic, green chillies and cumin.Sauté till the raw smell goes off, simmer heat, add chilly powder, turmeric power, garam masala powder.
4. Add the cooked dal.Garnish with coriander leaves.

OVEN ROASTED CHICKEN

INGREDIENTS

Chicken-1 kg
Red chilly powder-3 tsp
Turmeric powder-½ tsp
Sweet chilly sauce-3 tbsp
Green chilly sauce-2 tbsp
Soya sauce-2 tbsp
Spicy Vinegar-2 tbsp
Garlic paste-2 tsp
Red food colour
Salt-to taste
Oil-3 tbsp

METHOD

1. Cut chicken into small pieces. Add all the masala powders and sauces with 3 tbsp oil and marinate for 2 hours.
2. Cook the marinated chicken in a kadai until the chicken is dry.
3. Glaze the chicken with a little oil before placing in the greased oven tray at 150-175 deg. When the chicken is done and turns reddish-brown,you may add capsicum and onion juliennes for added flavour.
4. Cook for another 5 mins in the oven.

BHENDI FRY

INGREDIENTS

Bhendi-500 gms
Onion-2
Red chilly powder-1 tsp
Turmeric powder-¼ tsp
Coriander powder-1 tsp
Cumin powder-½ tsp
Pepper powder-½ tsp
Garam masala powder-½ tsp
Cumin-1 tsp
Chat masala-½ tsp
Salt-to taste
Oil

METHOD

1. Chop bhendi finely, slice the onions.
2. Heat oil in a kadai. Add in cumin, sauté well, the add sliced onions and fry lightly.
3. Add bhendi.Sauté well, add the masala and salt except chat masala, fry till the bhendi is done.
4. Sprinkle chat masala & serve.

GARLIC PEPPER CHICKEN FRY

INGREDIENTS

Chicken-1 kg
Vinegar-2 tbsp
Ginger garlic paste-1 tsp
Freshly grounded pepper-2 tsp
Onion-3
Garlic cloves-10
Green chillies- 3
Salt-to taste
Coriander leaves-few
Oil

METHOD

1. Marinate chicken with ginger garlic paste, vinegar, ground pepper and salt.
2. Slice the onions; finely chop garlic and green chillies.
3. Heat oil, add garlic and green chillies, sauté until you get its aroma then add onions, fry till brown. Remove and keep aside.
4. In the same oil, add the marinated chicken. Sauté until the colour of the chicken turns brown and tender. Be careful not to burn the chicken.
5. Now, add the fried onions, garlic and green chillies. Sauté it till the masala blends together.
6. Garnish with coriander leaves and serve hot.

MUTTON GRAVY

INGREDIENTS

Mutton-500 gms
Curd-150 gms
Red chilly powder1-1/2 tsp
Turmeric powder-¼ tsp
Cumin powder-1 tsp
Garam masala powder-½ tsp
Sugar-1 tsp
Onion-medium size-3
Tomato puree made out 3 tomatoes.
Ginger garlic paste-1 tsp
Salt-to taste
Coriander leaves-few
Green chillies-2
Oil

METHOD

1. Marinate mutton in whisked curd, 1 tsp red chilly powder, 1/8 turmeric powder, cumin powder, garam masala powder, salt, ginger garlic paste for two hours.
2. Chop the onions finely.
3. Heat oil in the cooker, caremalize sugar,put in the chopped onions, sauté well, simmer heat, add ½ tsp chilly powder, 1/8 turmeric powder, adding tomato puree. Sauté well. Add few coriander leaves.
4. Add the marinated mutton. Sauté again for 5-8 minutes. Add some water and cook till mutton is tender.
5. Garnish with chopped green chillies, and coriander leaves.

TINDORA FRY

INGREDIENTS

Tindora-500 gms
Urad dal-1 tsp
Turmeric powder-a pinch
To be roasted & coarsely ground:
Chana dal-1 tbsp
Whole coriander seeds-1 tbsp
Whole red chillies- 2
Pepper- ½ tsp
Cumin-½ tsp
Asafoetida-2 pinches
Oil
Salt-to taste

METHOD

1. Wash tindora and quarter them lengthwise.
2. Heat little oil, put in urad dal, tindora, a pinch of turmeric powder, sauté it well, cover and cook in low heat.
3. Leave it for 10 mins checking & stirring so it doesnt stick. Sprinkle little water.
4. When tender, add the ground masala ,leave it for 5 mins, turning occasionally. Adjust salt to taste.

GOLDEN FRIED PRAWNS

INGREDIENTS

Prawns-300 gm

Ginger garlic paste-1 tsp

Red chilly powder-2 tsp

Turmeric powder-1/4 tsp

Garam masala-1/2 tsp

Green chilly sauce-2 tsp

Vinegar-few drops

Red food color-a little

Cornflour-3 tblsp

Rice flour-2 tblsp

Curry leaves-few

Green chillies-3

Salt-to taste

Oil

METHOD

1.Marinate the cleaned prawns in ginger-garlic paste,red chilly powder,turmeric powder,garam masala,green chilly sauce,red food color,salt,a little oil and vinegar for an hour.

2.Heat oil for deep frying.Fry few curry leaves and slit green chillies and keep aside.

3.Coat the prawns in the cornflour-rice flour mixture and fry till golden brown.

4.Garnish with the fried curry leaves and green chillies.

VEGETABLE AND MUTTON DAALCHA

INGREDIENTS

Tur dal-100 gm

Chana dal-75 gm

Onion-2

Tomatoes-3

Green chillies-5

Beans-50 gm

Carrot-1

Brinjal-150 gm

Raw banana-1

Mutton with bones-1/4 kg

Ginger garlic paste-1 tsp

Red chilly powder-1 tsp

Turmeric powder-1/2 tsp

Coriander powder-2 tsp

Cumin powder-1/2 tsp

Garam masala-1/2 tsp

Cinnamon-1 stick

Fennel seeds-1/2 tsp

Coriander leaves-few

Curry leaves-few

Tamarind pulp-2 tsp or raw mango-1

Salt-to taste

Oil

METHOD

1.Soak the dals together for 1/2 hour.

2.Pressure cook the dals with a little turmeric powder,garam masala,little oil and the mutton pieces for 3 whistles.

3.Partially cook the beans,carrot,brinjal and raw banana in boiling water adding a little tumeric powder and the green chillies.

4.Heat another kadai,add oil,fennel seeds,cinnamon,onions and saute well.Add ginger-garlic paste,chopped tomatoes,red chilly powder,turmeric powder,salt,coriander powder,cumin powder,green chilles,few coriander leaves and curry leaves and stir fry.

5.Now,add the cooked dals and mutton and also the partially cooked vegetables and mix well.Mix in the tamarind pulp(or the raw mango) and let it come to a boil.

6.Simmer for 10 minutes,garnish with curry- coriander leaves.

LAZZATDAR GOSHT

INGREDIENTS

Mutton-1/2 kg

Onion-1

Red ripe tomatoes-4

Ginger garlic paste-1 tsp

Red chilly powder-1 tsp

Turmeric powder-1/4 tsp

Cumin powder-1/2 tsp

Garam masala-1/2 tsp

Coriander leaves-few

Green chillies-2

Salt-to taste

Oil

METHOD

1.Blend onion and tomatoes in a mixer.

2.Heat oil in a cooker add the onion-tomato paste and cook till oil separates.

3.Add ginger garlic paste.Add in the mutton pieces and saute well.

4.Now,add red chilly powder,turmeric powder,cumin powderand alittle water.Pressure cook for 3 whistles.

5.Add the garam masala,finely chopped green chillies and coriander leaves and pressure cook again for 2 whistles.

6.The mutton should be coated well with the masala.Garnish with few coriander leaves.

CHICKEN FRY (DRY)

INGREDIENTS

Boneless chicken-1 kg
Red chilly powder-3 tsp
Turmeric powder-1/4 tsp
Garlic paste-1 tsp
Vinegar-few drops
Green chilly sauce-2 tsp
Red food color-2 drops
Salt-to taste
Corn flour-4 tblsp
Maida-4 tblsp
Rice flour-2 tblsp
Oil for frying

METHOD

1.Mix in the red chilly powder,turmeric powder,garlic paste,vinegar,green chilly sauce,food color,salt with the chicken pieces and marinate for about 2 hours.
2.Make a mixture of cornflour,maida and rice flour.Coat each chicken piece and deep fry till golden brown.

MUTTON DUM BIRYANI

INGREDIENTS



Basmati rice-1 kg
Mutton-1-1/4 kg
Oil
Tomatoes-3
Onions(large)-8
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-1
Cloves-8
Cardomom-8
Cinnamon-1 stick
Bayleaf-1
Saffron-a pinch
Milk-1/2 cup
Coriander leaves- a bunch(divided into 4 portions)
Mint leaves- a bunch(divided into 4 portions)
Salt-to taste

METHOD

1. Slice onions finely and fry half of the quantity till golden brown and set aside.
2. In the same oil,saute the remainder of the sliced onions well , add ginger garlic paste,slit green chillies,few coriander leaves and mint leaves,saute and add mutton pieces.
3. Add turmeric powder,coriander powder,red chilly powder and whisked curd.The mutton should be well coated in it.
4. Add 1/2 glass water,chopped tomatoes and the second set of coriander-mint leaves and cook in medium flame.
5. The mutton should cook in 25 minutes time.Stir the gravy time and again so that it doesn't stick at the bottom of the vessel.
6. Cook till oil separates and shows up.Extract that oil in a separate bowl ,add lemon juice to it and keep aside.
7. Dissolve saffron in milk and keep aside.Soak rice for about 20 minutes.
8. Boil water in a large vessel,add cloves,cinnamon,cardamom and the third set of coriander-mint leaves.
9. Mix in the soaked rice,salt and a little oil.The rice should be partially cooked.Strain the rice through a colander.
10. Wipe the vessel in which the rice was cooked.Layer the vessel with a portion of rice,top it up with mutton masala followed by 2 tsp saffron milk,the lemon juice+oil contents,a portion of golden brown fried onion,few coriander and mint leaves.
11. Follow the same procedure again with the next layer of rice and thereafter,for the final layer of rice,add the golden brown onion,saffron milk,the lemon juice+oil contents,coriander and mint leaves.
12. Keep a heavy-bottomed tawa on medium flame .Over it,keep the biryani.Cover the lid with a cloth and then close the vessel so that it is sealed properly.Keep a heavy kadhai or the like on top to create the "dum"effect for about 25 minutes.The tawa helps avoid sticking to the bottom.
13. Enjoy the aroma first followed by the flavour and taste!!!

SHREDDED CHICKEN WITH CRUNCHY CABBAGE

INGREDIENTS
Cashew nuts-15

Garlic- 6 cloves

Black salt-to taste

Turmeric powder- a pinch

Shredded chicken-200 gms

Green capsicum- 1

Onion big-1

Cabbage-¼ Kg

Red chilly flakes-1 tbsp

Black pepper-1 tsp

Oil-1 tbsp

METHOD
1.Boil shredded chicken with black salt and turmeric powder till soft.

2.Fry cashew nuts and finely chopped garlic till light brown and keep aside.

3.In the same oil, add finely sliced onions, sauté for a minute.

4.Add shredded chicken, sauté for a minute, add cabbage, finely sliced capsicum juliennes, red chilly flakes, black pepper, black salt to taste, sauté again.

5.Before serving, add fried cashew nuts and copped garlic.

6.If preferred, you may add 2 tbsp of mayonnaise.

GOSHT KA QALIA

INGREDIENTS

Mutton- 300 gms

Onion big-1

Red ripe tomatoes-4

Red chilly powder-1-1/2 tsp

Coriander powder-2 tsp

Turmeric powder-¼ tsp

Curry leaves-few

Cumin-¼ tsp

Tamarind-size of a lemon

Coriander leaves-few

Oil

Salt to taste
To be roasted & ground:

Cumin-1 tsp

Fenugreek seeds-1/4 tsp

Mustard seeds-1/4 tsp

METHOD

1. Make onion paste, heat oil in a cooker, put in onion paste with curry leaves and zeera and stir fry.

2. Add mutton and mix with the above and sauté for about 5 minutes in medium heat.

3. Add red chilly power, turmeric powder, coriander powder, cumin, fenugreek & mustard powder.

4.Add squashed tomatoes to the above.

5. Pressure cook adding a glass of water.

6. Add thick tamarind pulp ,few curry leaves and coriander leaves.

MUTTON MASALEDAAR

INGREDIENTS

Mutton-300 gms
Onion medium sized-2
Tomatoes-3
Red chilly powder-¼ tsp
Turmeric powder -¼ tsp
Coriander powder-1 tsp
Ginger garlic paste-1 tsp
Salt to taste
Garam masala powder-¼ tsp
Oil

To be roasted & ground:
Black pepper-1tsp
Cumin-1/2 tsp
Fennel seeds-1 tsp
Cloves- 2
Cinnamon-1 stick
Cardamom- 2
Bayleaf (1)
Coriander seeds-1 tsp
Whole dry red chillies- 2
Coconut-2 small pcs

METHOD

1.Heat oil in a cooker, fry chopped onion, add ginger garlic paste, saute for a minute.
2.Add mutton and continue frying.
3.Add chopped tomatoes, red chilly powder, turmeric power, coriander powder, little salt, cook till mutton is 60% tender.
4.Add the roasted & ground masala.
5.When the gravy begins to thicken, add garam masala powder and garnish with coriander and curry leaves.

SNAKE GOURD WITH EGGS

INGREDIENTS

Snake gourd - 500 gms

Eggs - 3

Onions - 2

Green chilies - 3

Ginger garlic paste - ½ tsp

Zeera - 1 tsp

Red chilly powder - 1 pinch

Turmeric powder - little

Garam masala powder - ¼ tsp

Oil

Coriander leaves - few

Salt to taste

METHOD

1. Finely chop snake gourd, heat oil in cooker, put zeera, add chopped onions, green chilies and fry till onions turn translucent.

2. Add ½ tsp ginger garlic paste, sauté for 2 minutes, add snake gourd, turmeric powder, garam masala powder, red chilly powder and ½ glass of water and wait for two whistles.

3. Open the cooker add eggs one by one, sprinkle coriander leaves, close the cooker and wait for one whistle.

4. The curry should neither be dry nor wet.

This goes well with Maida paratha.

ACHARI GOSHT

INGREDIENTS

Mutton - 500 gms

Ginger Garlic Paste - 1 tsp

Red chilly powder - 2 tsp

Turmeric powder - ½ tsp

Zeera powder - ½ tsp

Red ripe tomatoes - 6 Nos

Mustard seeds - ½ tsp

Fenugreek seeds - ½ tsp

Black Zeera - ½ tsp

Black pepper - ½ tsp

Garlic - 10 cloves

Coriander leaves - few

Vinegar - 2 tbsp

Curry leaves - few

Whole red chilly - 2 Nos

Oil

Salt to taste

METHOD

1. Pressure cook the mutton till tender with ginger garlic paste, red chilly power (1tsp), turmeric powder (1/4 tsp), zeera powder and little salt.

2. In another kadai, heat oil, add mustard seeds, fenugreek seeds, black zeera, black pepper, garlic cloves, curry leaves, whole red chilies, and sauté for a minute, simmer the heat, add chilly powder, turmeric powder. Don’t let the masala burn. Add finely chopped tomatoes and fry for sometime.

3. Add the tender mutton to it and cook.

4. Add vinegar, coriander leaves and some curry leaves.

5. Adjust salt to taste.