Ingredients: Baigan 0.5 kgs, Salt 2 tsp, Tamarind 1 handful/fistful, Onions 3, Sunflower oil 250 ml, Til 10 tsp, Peanuts 12 tsp, Dry coconut 0.5, Zeera 3 tsp, Dhanya powder 2 tsp, Red chilli powder 3 tsp, Haldi 0.5 tsp, Kariapak 1 katta, Methi 0.5 tsp, Rai 0.25 tsp, Ginger-Garlic paste 2 tsp.
Procedure: Take the baigan and cut the stalks short and strip off the flat portions of it which are not attached to it. Cut into four pieces (not all the way) and immerse it immediately in water to which 1 tsp of salt has been added.
Take a handful (fist full) of tamarind, wash it and soak it in water.
Cut the medium sized onions into length wise strips. Fry the onions in oil until golden brown, then remove from the oil. Add the brinjal after squeezing out all the water and deep fry until the skin shrivels up and the cut flesh is lightly browned, then remove from the oil.
Take a frying pan and heat it up. Dry roast the following ingredients one by one. Roast the til (poppy seeds), for a short while to prevent burning. Then roast the pea nuts. Then roast the dry coconut after it has been cut into thin inch long strips. Roast the zeera for a few seconds only. Roast the dhanya powder for few seconds only.
Mix all of the above and add 3 tsp of red chilly powder, 0.5 tsp of haldi, 1 tsp salt and dry grind followed by wet grind by adding the fried onions and about 250 ml water.
Take a vessel and put about 3 table spoons of oil and heat. Add 1 tsp zeera, some green kariapak leaves, 0.5 tsp methi (fenugreek) and 0.25 tsp rai and fry for few seconds before adding the wet ground masala. Add 2 tsp of ginger garlic paste and cook until the color changes to brown. Squeeze the soaked tamarind in the same water (250 ml). Strain the solids and add the liquid into the contents of the vessel. Cook until it boils and then cook on reduced heat for about 15 minutes until you see oil on the surface.
If adequate oil has been added, this dish can easily be stored for a week or more in the refrigerator without any deterioration.
Ingredients: Dark green thick mirchis 0.5 kgs, Salt 2 tsp, Tamarind 1 handful/fistful, Onions 3, Sunflower oil 250 ml, Til 10 tsp, Peanuts 12 tsp, Dry coconut 0.5, Zeera 3 tsp, Dhanya powder 2 tsp, Red chilli powder 3 tsp, Haldi 0.5 tsp, Kariapak 1 katta, Methi 0.5 tsp, Rai 0.25 tsp, Ginger-Garlic paste 2 tsp.
Procedure: Slit the chillies length wise and remove the seeds and as much of the white ribs where the seeds are attached.
Take a handful (fist full) of tamarind, wash it and soak it in water.
Cut the medium sized onions into length wise strips. Fry the onions in oil until golden brown, then remove from the oil. Add the green chillies and deep fry until the skin shrivels up, then remove from the oil.
Take a frying pan and heat it up. Dry roast the following ingredients one by one. Roast the til (poppy seeds), for a short while to prevent burning. Then roast the pea nuts. Then roast the dry coconut after it has been cut into thin inch long strips. Roast the zeera for a few seconds only. Roast the dhanya powder for few seconds only.
Mix all of the above and add 3 tsp of red chilly powder, 0.5 tsp of haldi, 1 tsp salt and dry grind followed by wet grind by adding the fried onions and about 250 ml water.
Take a vessel and put about 3 table spoons of oil and heat. Add 1 tsp zeera, some green kariapak leaves, 0.5 tsp methi (fenugreek) and 0.25 tsp rai and fry for few seconds before adding the wet ground masala. Add 2 tsp of ginger garlic paste and cook until the color changes to brown. Squeeze the soaked tamarind in the same water (250 ml). Strain the solids and add the liquid into the contents of the vessel. Cook until it boils and then cook on reduced heat for about 15 minutes until you see oil on the surface.
If adequate oil has been added, this dish can easily be stored for a week or more in the refrigerator without any deterioration.
Masala Tamata
Ingredients: Tomatoes 0.5 kgs, Salt 2 tsp, Tamarind 1 handful/fistful, Onions 3, Sunflower oil 250 ml, Til 10 tsp, Peanuts 12 tsp, Dry coconut 0.5, Zeera 3 tsp, Dhanya powder 2 tsp, Red chilli powder 3 tsp, Haldi 0.5 tsp, Kariapak 1 katta, Methi 0.5 tsp, Rai 0.25 tsp, Ginger-Garlic paste 2 tsp.
Procedure: Cut the tomatoes into halves.
Take a handful (fist full) of tamarind, wash it and soak it in water.
Cut the medium sized onions into length wise strips. Fry the onions in oil until golden brown, then remove from the oil. Add the tomatoes and deep fry until the skin shrivels up, then remove from the oil.
Take a frying pan and heat it up. Dry roast the following ingredients one by one. Roast the til (poppy seeds), for a short while to prevent burning. Then roast the pea nuts. Then roast the dry coconut after it has been cut into thin inch long strips. Roast the zeera for a few seconds only. Roast the dhanya powder for few seconds only.
Mix all of the above and add 3 tsp of red chilly powder, 0.5 tsp of haldi, 1 tsp salt and dry grind followed by wet grind by adding the fried onions and about 250 ml water.
Take a vessel and put about 3 table spoons of oil and heat. Add 1 tsp zeera, some green kariapak leaves, 0.5 tsp methi (fenugreek) and 0.25 tsp rai and fry for few seconds before adding the wet ground masala. Add 2 tsp of ginger garlic paste and cook until the color changes to brown. Squeeze the soaked tamarind in the same water (250 ml). Strain the solids and add the liquid into the contents of the vessel. Cook until it boils and then cook on reduced heat for about 15 minutes until you see oil on the surface.
If adequate oil has been added, this dish can easily be stored for a week or more in the refrigerator without any deterioration.
Ingredients: Chicken 1kg, Ginger Garlic paste 4 tsp, Turmeric 1 tsp, Red Chilli Powder 3 tsp, Salt 1 tsp, 1 kg Curds. Onions 0.5 kgs and Sunflower Oil 0.25 liters. Basmati Rice 0.5 kg.
Procedure: Wash the chicken and drain off the water. Add Ginger Garlic paste 4 tsp, Turmeric 1 tsp, Red Chilli Powder 3 tsp, Salt 1 tsp and 0.5 kg Curds and allow it to marinate for an hour.
Take 0.5 onions. Cut off the tops and bottoms and then cut each one into half. Remove the outer skin and cut them lengthwise. Take 0.25 liters Sunflower Oil in a vessel and deep fry the onions until golden brown. Remove from the oil and spread it flat on a plate.
Pour about 100 ml of oil into a vessel and add the marinated chicken. Cook for about 30 minutes or so until tender. Add 90% of the fried onions after crushing them by hand and 1 tsp of garam masala. Continue cooking until the chicken is done and most of the liquid has dried up.
To prepare garam masala, add 1 tsp each of Dal Chini (Patta) and Black Pepper corns and 2 tsp each of Shah Zeera, Cardamom and Laung. Use only 1 tsp of this in the chicken!
Use a big vessel and fill it with about 2.5 liters water. Wash the Basmathi Rice 0.5 kg and add along with 5 laungs, 5 small pieces of Dalchini, 5 elaichi, 1 tsp of shah zeera and 1 tsp of salt. Mix together, cover the vessel and cook until it boils. Check that the rice is cooked and drain off the excess water.
Remove half of the rice from the vessel and add the chicken as a layer on the rice and put back the remaining rice on top of it. Garnish with the 10% remaining fried onions, cut up coriander cut up pudina. Squeeze one lime over it taking care to remove the seeds. Cover and cook on low heat (give dum) for about 15 minutes until it gets all steamed up.
Biryani is served with Raita.To make the raita, take 0.5 kgs of curds and blend with a stick mixer. Cut one large onion into small bits and add along with 1 cut up green chilli (optional), cut up Kothimir and cut up Pudina and 1 tsp salt.
Notes: Same procedure can be followed for mutton biryani. However, you need to marinate the mutton for about 3 to 4 hours.
Kali Mirchi Ka Gosh
Ingredients: Onions 4, Sunflower oil 60 ml, Ginger-Garlic paste 3 tsp, Salt 1 tsp, Haldi 0.5 tsp, Ground Black Pepper 1 tsp, Kothimir 1 katta.
Procedure: Cut the onions length-wise. Take a pressure cooker, add about 60 ml oil and fry the onions until golden brown. Add 3 tsp ginger garlic paste, 1 tsp salt, 0.5 tsp haldi and cook for 5 minutes. Add 50 ml water and pressure cook for 15 minutes after the whistle. Remove the lid and dry up some of the excess water. Add 1 tsp ground black pepper and some chopped kothimir. Continue cooking 3 minutes and remove from the stove.
Hara Masala Gosh
Ingredients: Mutton 250 gms, Ginger-Garlic paste 1 tsp, Salt 1 tsp, Green chillies 8, Kariapak 1 katta, Pudina 1 katta, Sunflower oil 50 ml.
Procedure: Add 250 gms mutton on a pressure cooker, 1 tsp ginger garlic paste and 1 tsp salt. Add 60 ml water and pressure cook for 15 minutes after whistle. Remove lid and dry up the water. Take 8 green chillies, 1 bunch kariapak and 1 bunch pudina and grind to a paste. Add 50 ml oil and the masala and cook for 10 minutes.
Chicken 65
Ingredients: Chicken 0.5 kgs, Ginger-Garlic paste 3 tsp, Haldi 0.5 tsp, Red chilli powder, 2 tsp, Salt 1 tsp, Egg 1, Corn flower 50 gms, Ground pepper 0.5 tsp, Red colour 0.125 gms, Sunflower oil 250 gms, Green Chillies 12, Kariapak 1 katta, Curds 250 gms.
Procedure: Take 0.5 kgs chicken cut into small pieces and wash. Add 3 tsp ginger garlic paste, 0.5 tsp haldi, 2 tsp red chilli powder, 1 tsp salt, 1 egg, 50 gms corn flower, 0.5 tsp ground pepper and 0.125 gms red colour. Mix all and marinate for 20 minutes. Take a vessel, put 250 ml oil and heat. Add the chicken in separate heaps and fry for 15 minutes. Flip and continue for another 15 minutes. Fry 12 slit green chillies, 1 katta kariapak in oil and remove when crisp. Take 250 gms curds, add 0.125 gms red colour and fry the curds. Add some of the chilli and some of the kariapak and cook for 10 minutes. Add the chicken and continue to cook on reduced heat for another 10 minutes. Remove in the serving dish and garnish with the fried kariapak and chillies.
Ingredients: Tuar dal 5 tsp, Tamarind walnut size, 4 medium size tomatoes, haldi 1tsp, oil 5 tsp, garlic pearls 4, rai 1/2 tsp, zeera 1/2 tsp, zeera 1/2 tsp, dry red chillies 4, cariapak leaves 2 sticks, kothimir 1 bunch, salt 1 tsp and rasam powder 1 tsp.
Procedure: Add the tuvar dal, tamarind, tomatoes and haldi to 2 cups (480 ml) of water and pressure cook for 5 minutes. Strain and discard the solids.
Heat oil and add crushed garlic, rai, zeera, dry chillies, cariapak leaves and fry for half a minute. Pour in the strained solution and add rasam powder, kothimir and salt. Cook for a minute.
To prepare the rasam powder, take whole red chillies 16 oz, chana dal 2 tsp, tuvar dal 2 tsp, udad dal 2 tsp, zeera 5 tsp, dhanya 10 oz, and whole black pepper 4 oz. Bhun the masalas one by one in a hot dry pan and grind. Store in an air-tight container.
Ingredients: Cauliflower, cabbage, potato, peas, onion, carrots, french beans, ginger 1 piece, pepper corns 1/2 tsp, salt 1 tsp, milk 1 cup and flour 3 tsp, .
Procedure: Cut the vegetables, cover with water and pressure cook for 5 minutes. Make a paste of flour and milk, add to the boiled vegetables and cook for 10 minutes until thick.
Ingredients: Okra (chopped) 4 cups, Sunflower oil 8 ounces, Green Chillies (slit) 6, Salt 0.75 tsp.
Procedure: Heat the oil in a frying pan and fry the chopped okra and green chillies in batches. After frying, put in a collander and drain off the excess oil (about 4 oz). Sprinkle the salt and serve.
Ingredients: Fine rice 6 Oz (0.75 cup), Sunflower oil 1 ounce, Spring Onion (leeks only) 25 gms, Carrots 150 gms, French beans 100 gms, Cabbage 250 gms, Capsicum 200 gms, Ground black pepper 0.5 tsp, Salt 0.75 tsp, Water 1.5 cups.
Procedure: Steam or boil the finely chopped vegetables for about 15 minutes and then fry them in the oil. Wash the rice 3 times and cook after adding water for about 20 minutes or until the water dries up. Mix the vegetables together and add the salt and pepper. Then mix the rice. Serve with tomato sauce and chopped green chillies in white vinegar.
Ingredients: Masoor Dal 4 Oz (0.5 cup), Sunflower oil 2 dessert spoons, Onion 1, Turmeric 0.25 tsp, Ginger Garlic paste 0.5 tsp, Red chilli powder 0.5 tsp, Coriander leaves, Green chillies 2, Salt 1 tsp, Water 1.5 cups.
Procedure: Soak the masoor dal in water for a few hours. Wash 3 times in water after mixing well and drain off the water. Heat the oil in a pan and fry the finely cut onions and green chillies until the onions are golden brown. Add the chilly powder, ginger garlic paste and turmeric powder. After a minute, add the dal and keep on the stove for 3 minutes. Add the water, cover the pan and cook for 25 minutes. Add the salt towards the end and switch off the stove. Garnish with coriander and serve.
Ingredients: Tuvar dal/Masoor dal 5 cups, haldi 1/4 tsp. ginger garlic paste 1 tsp, red chilli powder 1/4 tsp, whole green chillies 3, onion 1 and salt 1 tsp.
Procedure: Cook all the above (exluding the onions) in 4 cups (960 ml) of water for 15 minutes. Mix well to make a paste. Cut the onions fine and fry until golden brown. Garnish with the fried onions.
Ingredients: Marsh/Udadh Dal 4 Oz (0.5 cup), Sunflower oil 5 dessert spoons, Onions 2, Turmeric 0.25 teaspoon (optional), Coriander leaves, Green chillies 2, Salt 1 teaspoon, Water 2.75 cups.
Procedure: Soak the dal in water for a few hours. Wash 3 times in water after mixing well and drain off the water. Add water and cook for about 45 minutes untill the water dries off. Add the salt towards the end and remove from the stove. Heat the oil in a pan and fry the finely cut onions until they are golden brown. Garnish with coriander and slit green chillies and serve with lime wedges.
Ingredients: Tomatoes 500 gms, Sugar 1/2 cup, Lime Juice 1, Optional : Cardomom 2, Cinnamom 1 inch stick.
Procedure: Dip tomatoes in boiling water for a minute. Then remove the skin and seeds (if any) and mash to pulp. Take 1 cup of pulp, add sugar and lime, mix and cook. Stir well until it thickens and reaches the setting consistency. Similar procedure can be used to make jam of any pulp!
Ingredients: Mutton 500 gms, Garam masala 0.25 tea spoon, Red chilli powder 1 tea spoon, Ginger garlic paste 1 tea spoon.
Procedure: Cut the mutton into large pieces, wash it, apply papaya and allow it to marinate for a few minutes. Mix the ginger garlic paste, red chilli, black pepper, garam masala powder and salt to the mutton. Grill the mutton pieces over the fire and keep turning from time to time. When almost done, put them in a heavy bottomed pan, add a little oil and fry. Serve hot.
Ingredients: Minced meat 250 gms, Onion (large) 1, Garam masala 0.25 teaspoon, Red chilli powder 2 teaspoons, Ginger garlic paste 1.5 tea spoon, Green chillies 0.25 cup, Coriander leaves 1 bunch, Phula chana (whole) 0.25 cup.
Procedure: Wash the minced meat and apply a little paste of raw papaya and keep aside for a few minutes. Cut the onion, chop the hara masala and grind it after adding a little salt. Also grind the garam masala and phula chana. Add all the masalas to the meat. Add a little salt and mix well. Press on sticks and keep in the oven. Turn from time to time and apply oil while turning. Remove from the oven when red and put them into a thick bottomed vessel and add a little oil and fry. Serve hot with tomatoes, onions cut into rings and lime pieces.
Ingredients: Goat meat (boneless, cubed) 0.25 kg, Ginger garlic paste 3 teaspoons, Turmeric 1 teaspoon, Red chilli (Cayenne pepper) powder 2 teaspoons, Salt 1 teaspoon, Mint leaves 0.5 cup, Green chillies (uncut) 5, Cinnamon 2 sticks, Cardamom Whole 4, Cloves 5, Shah zeera (aromatic Cumin), Coriander (Cilantro) 1 bunch, Chana Dal 5 tablespoons, Sunflower Oil 3 tablespoons and Water 2.5 cups.
Procedure: Wash the meat and remove fat & tendons. Add all of the above ingredients into a pressure cooker and mix thoroughly. Cook for about 20 minutes. When pressure drops, remove cover and continue to cook over a slow flame, constantly stirring, until all the liquid evaporates. At this point the contents should be well cooked. Allow it to cool and then use a blender to make a fine paste. Allow it to air-dry for a while and then make oval patties. Heat 5 or 6 tablespoons of oil in a pan. When the oil is sufficiently hot, arrange the patties on the pan. Spoon some of the hot oil in the pan over the patties. When a side is browned, turnover the patties and cook the other side. Do the same thing to the edges too.
Ingredients: Chicken (broiler) 1 kg, Sunflower oil 1 dessert spoon, Ginger garlic paste 1.5 teaspoon, Salt 1 teaspoon, Red chilli powder 1.5 teaspoons, Curd 1 dessert spoon, Garam Masala (1 patta, 2 elaichi, 3 laung, 1 pinch shahzeera), Tandoor colour 1 teaspoon.
Procedure: Cut the chicken into 4 or 6 pieces. Wash well and remove extra fat. Add oil, ginger garlic paste, salt, chilli powder, curd, garam masala and colour. Mix well and marinate in the refrigerator for 24 hours to 48 hours. Place on the tandoor mesh after tandoor has properly warmed up. Set on low flame and after 10-15 minutes when marks of the grill are observed on the pieces, turn the pieces over. Keep for another 10-15 minutes and serve hot when done.
Ingredients: Seer (Surmai) 1 kg, Sunflower oil 1 dessert spoon, Ginger garlic paste 1 tsp, Salt 1 tsp, Red chilli powder 1.5 tsp, Garam Masala (1 patta, 2 elaichi, 3 laung, 1 pinch shahzeera), Tandoor colour 1 tsp.
Procedure: Cut the fish width-wise into one inch thick pieces. Wash well. Add oil, ginger garlic paste, salt, chilli powder, curd, garam masala and colour. Mix well and marinate in the refrigerator for about 24 hours. Place on the tandoor mesh after tandoor has properly warmed up. Set on low flame and after 5-10 minutes when marks of the grill are observed on the pieces, turn the pieces over. Keep for another 5-10 minutes and serve hot when done.
Ingredients: Potatoes 5 (medium size, boiled and mashed), Carrot (medium size) 1, French beans (boiled and mashed) 100 gms, Shelled peas 0.5 cup, Bread 2 slices, Ginger (grated) 1 tsp, Onion (medium size, finely chopped) 1, Green chillies (finely chopped) 2, Coriander leaves (chopped) 1 bunch, Oil 3 table spoons, Salt and Chilli powder to taste, Garam masala or black pepper 0.25 tsp, Maida for coating 0.75 cup, Flour 2 table spoons, Bread crumbs 0.5 cup, Water to make a thin paste.
Procedure: Heat oil in a pan, saute onions, green chilli and ginger lightly. Add 2 teaspoons flour. Cook for half a minute and keep stirring. Add salt, chilli powder, black pepper powder and mashed vegetables. Cool the mixture. Soak the bread slices in water and squeeze out the water. Mix the soft bread and the chopped coriander leaves with the vegetables. Check the seasoning and make even sized balls and shape into cutlets. Dip in the flour paste and roll in bread crumbs. Refrigerate for an hour. Deep fry till they become a golden brown. Serve with tomato sauce.