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.