Mutton Biryani

Ingredients:

4 blsp ghee
1.8 kilo mutton cut into big pieces
1 kilo rice soak in water for 15 mins and strain
6 big or 8 medium sized onions chopped lengthwise
2 tomatoes choppped
8 long green chillies
2 tblsp ginger garlic paste
2 to 3 tblsp chilli pwd (chilli pwd to taste as per spice tolerance)
2 bunches mint leaves
1 bunch coriander leaves
10 alu bukhara (dried plums)
1 pinch saffron grind with sugar and soak in half glass milk
10 cloves
1 finger size cinnamon stick
6 to 8 cardamom whole

Garnish:

1 tblsp ghee
1 onion
Cashewnuts & raisins

Method:

Fry 1 onion in ghee till brown, remove from pan and add cashew and raisins and roast till golden and remove and keep aside.
Fry the cardamom, cloves and cinnamon and the remaining chopped onions in ghee till soft, add whole green chillies and fry for 2 mins, Add ginger garlic paste and fry for a minute, add chilli pwd and fry for 2 mins. Add the chopped tomatoes and fry till the mix is pasty. Add washed mutton chops, salt to taste and mint leaves and cook till almost done. Now add aloo bukhara and coriander leaves. (I do not pressure cook the meat but that's an option too).
Cook rice in lots of water with salt and oil till al dente but not fully cooked and strain water.
Place pan on tawa, layer pan with mutton masala, add rice over it and press down, add half the saffron milk and fried cashewnuts and raisins. Pour another layer of mutton masala and repeat the process with rice.
Tie the lid of pan with towel and keep on low flame for 10 mins. Switch off flame and do not open the pan for 10 mins atleast.
Serve with fried onions as garnish and blow me kisses ;)

Kori/ Marvai/ Crab Sukka

Ingredients:

1 chicken
1 onion
Curry leaves

Dry masala to be lightly roasted and ground in mixie  -
2 tsp coriander seeds
1 tblsp uncooked raw rice
6 long chilli
4 short chilli
15 peppercorns
1 inch cinnamon stick

Wet masala -
6 to 8 garlic flakes
1 tsp jeera
3 tblsp coconut

Seasoning -
1 onion
2 green chillies

Method-

Fry the chicken in a little oil so that it retains its juices. Add onion to the oil and fry till almost brown and add curry leaves and the lightly browned chicken as well as the 'Dry masala'. when chicken is cooked, add the 'Wet masala'.
Heat oil on high flame and add roughly choppped onions and green chilllies. Fry for about 2 mins and add to the dish just before serving.

Shireen Sequira's Raagi Manni

Ragi Manni | Ragi Falooda (Finger Millet Pudding)
Prep time: 5-6 hours (soaking time) | Cooking time: 20 mins | Yield: 9" round dish or 8-10 ramekins

Cup measure used 1 cup = 240ml

Ingredients:

• 1 cup whole finger millet (ragi grains, not flour)
• 2 tablespoons raw rice (white rice)
• 1-1/2 cups freshly grated coconut  (to extract 1 cup thick coconut milk + 1 cup thin coconut milk)
• 150-200 grams (approx 1 to 1-1/2 cup loosely packed) grated (or finely powdered) jaggery
• 4-5 cardamom pods, husked and powdered
• 1 tablespoon broken cashew nuts + extra to garnish
• Pinch of salt
• 2-3 teaspoons ghee for smearing (use oil for dairy free version)

Method:

1. Wash the ragi and rice in 2-3 changes of water and soak together in plenty of water for at least 2 hours. 

2. Drain the water and grind the grains with approx 1/2 cup of water to a thick (slightly coarse) paste with a texture of rava/sand. If it is too fine then the husk will slip through the sieve, too coarse and you have underutilized the ragi.

3. Strain the mixture through a tea strainer or thin muslin cloth placed over a deep bowl. Rinse the mixer jar with approx 1/2 cup water and add this to the strainer. Reserve the husk (ground mixture) and grind it once again by adding another 1/2 cup of water and this time strain it through a finer sieve as the husk will be finely ground. Once all the 'milk' has been extracted from the ragi, discard the husk.
4. Cover the bowl and keep it undisturbed for at least 3 hours for the sediment (ragi paste) to settle. After 3 hours carefully strain off the clear liquid at the top of the bowl taking care to see that the sediment doesn't get mixed up. Discard the clear liquid.
5. To extract the coconut milk, grind the grated coconut to a coarse paste using 1/2 cup of hot water. Transfer contents to a bowl lined with thin muslin cloth and squeeze till you get thick milk. You need 1 cup of thick milk. Transfer the coconut back to the grinder and add another 1 cup of warm water to it and grind it fine. Repeat the process to get another cup of thin milk. We need a total of 2 cups of coconut milk.
6. Before you begin the process check if everything is ready (ingredients). Grease a 9" steel thali (plate with tall sides) with ghee. You may also use approx 8-10 ramekins of 150ml each. Reserve 2 teaspoons of ghee to grease your palms while spreading out the manni. Give this process your undivided attention.
7. Lightly grease a heavy based pan or non stick kadhai with ghee (skip this if for dairy free version). Place the ragi paste, coconut milk, 150 grams jaggery, pinch of salt and cardamom powder and stir to mix. Check the sweetness and increase it if you wish.
7. Place the pan over a medium-low heat and stir continuously ensuring that there are no lumps. Continue to cook until the mixture, turns glossy and begins to leave the sides of the pan. This could take about 18-20 mins so have patience. Watch out for the mixture sticking to the base as it could burn easily.
8. When the mixture completely leaves the sides of the pan and looks like a big lump, pour it into the prepared thali, quickly grease your whole palm with the reserved ghee and pat down the mixture evenly and smoothen the surface - do this quickly and use as much ghee as is required.
9. Place the thali on a wire rack to cool down completely. Once cooled, run a knife greased with ghee to make square or diagonal shapes.
10. Garnish with nuts and serve. This dish tastes wonderful when chilled.

Daali toi...Tenu

Cook Toor dal with green chillies and kadi patta... in coconut oil give wagaar of mustard seeds dry red chillies hing more kadi patta... then add to dal.... lot of everything in the wagaar. .. should be zaabardast

Tenu cabbage dosa...

Soak rice and Toor dal... 1 cup dal to 2 cups rice.. chop cabbage and onions finely chop.. then make a masala of red chillies, coriander seeds,tamarind and grind all with the soaked dal and rice .. mix masala with the cabbage and onions.. then make dosas... by applying the batter with hand.

Madhu's bhuna gosht....

Bhuna ghosh

Roast 3tbsp cor seeds nd 1tbsp jeera.pound nd keep aside.

Cook mutton1kg nd keep aside(do nt overcook).

brown onions (4).

tomato puree(1cup)....…
Take 3-4 tbsp oil add pepper(6-7) dry chillies (2)nd d pound powder.

add mutton along wth 3 tbsp gingarlic pste,haldi,red chilli powder 3tsp ,2 tsp jeera pow,cor pow.add little water nd cook.

add tomato puree1cup ,slit green chillies(3)nd cook fr 10 min.whn almst done add brown onions nd kasuri methi nd garam masala.

Madhu’s Sajjige Roti

Ingredients:

3 cups rawa

3 tbsp wheat flour

3 tbsp curds

chopped green chillies

2 Onions

chopped ginger

coriander leaves chopped

 salt

3 tsp sugar

3 tbsp coconut grated

Method:

Mix all of the above and add little water if needed.

Smear dosa pan with ghee. When hot, drop about a ladleful of dough on it and flatten using fingers. Remember how you make biscut votthis :P

Roast both sides with ghee till light brown.‎

Remive fingers from biscut and concentrate on roti if you don't want it burned to a crisp!!!

Madhu beet cutlets

Beetroot cutlets-

Ingredients:

5 potatoes

3 beetroots

6 green chillies  

chopped,ginger garlic1tsp chopped, 

1 sourlime (juice)

chopped cor leaves

salt to taste

Method:

Mash potatoes,grate beet n add all d above ingredients, make into any desirable shape n roll in bread crumbs or rava.Fry in a little oil.

Mouth Watering Orange Chicken

Servings: 4
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: About 22 minutes 

Ingredients:

Orange Chicken Marinade

• 1/3 cup orange marmalade
• 2 tablespoons low sodium soy sauce
• 3 tablespoon cornstarch
• 1 teaspoon fresh ginger (grated)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 cup orange juice

Orange Chicken 

• 2 pounds boneless, skinless chicken breasts, cut into bite size pieces
• 2 tablespoons olive oil
• Orange chicken marinade

Orange Chicken Garnish (optional) 

• 1 tablespoon sesame seeds
• Chopped red bell pepper (cut into tiny pieces)
• Green onion (thinly sliced)
• Red pepper flakes, to taste

Instructions:

1. Combine all of the marinade ingredients and whisk in a large bowl. The mixture should thicken once you add the corn starch.
2. Add chicken to the marinade and let sit in the fridge for at least 15 minutes.
3. After about 12 minutes, heat olive oil in a large saute pan over medium high heat, in preparation for the chicken. Note: Before adding the chicken, be sure to save the marinade from the bowl where the chicken is soaking. Set the marinade to the side.
4. Add the chicken to the saute pan and let cook for about 5-6 minutes, stirring occasionally, until the chicken begins to brown.
5. Once the chicken is nearly cooked, add the remaining marinade mixture to your saute pan. Let the sauce heat and come to a boil. (You should notice that your sauce will begin to thicken.) Once the sauce boils, stir the sauce and chicken for an additional 4-5 minutes until the chicken is cooked completely.
6. Remove immediately and garnish with sesame seeds, green onion and red pepper flakes, if desired.

This wonderful dish looks beautiful, tastes delicious and luckily, this recipe is quick and simple without all of the added calories or guilt!

Laal Maas

Rajasthani Laal Maas is a slow cooked mutton dish that is famous for its rustic flavors, vibrant red color and rich gravy. The recipe is an excellent spicy dish and is a great way to serve mouth watering meat. So, take the opportunity to experience the rich red shimmering curry with millet flatbreads or rice.

Ingredients

• Lamb: ½ kg (cut into small pieces)
• Onion: 2 small (finely chopped)
• Green chili: 2 (finely chopped)
• Red chili: 18 -20
• Cumin seeds: 1 tsp
• Coriander seeds: 2 tsp
• Garlic: 10 cloves (paste)
• Ginger: small piece (paste)
• Kachri powder: 1 small cup
• Mustard oil: 1 cup
• Black pepper: ½ tsp
• Green cardamom: 3-4
• Cinnamon stick: 1
• Mace: little
• Salt: according to taste
• Black cardamom: 1
• Coriander leaves: ½ cup (finely chopped)

Preparation method

1. Roast the red chilies till it releases a distinctive aroma.
2. Add coriander seeds and cumin seeds and roast for a minute.
3. Once done, grind it in a mixer to form a fine powder.
4. Now heat some mustard oil in a kadhai and add the ginger, garlic paste and sauté till slightly brown.
5. Now add the lamb pieces, the roasted powder and mix properly.
6. Add salt and kachri powder to add a nice flavor to the dish.
7. Next, add the chopped onions and mix properly.
8. Once the onions are fried, add the whole spices that include cardamom, black pepper, cinnamon, mace and black cardamom.
9. Stir to mix well.
10. Add the red chili powder and sauté for a minute.
11. Add enough water to cook the lamb.
12. Cover it and cook on low flame till the meat is done.
13. You can strain the gravy to remove the whole spices and put it back on fire to get thick gravy.
14. Add little water and chopped coriander leaves.
15. Allow it to simmer for a few more minutes.
16. Remove from heat and serve hot with Bajra roti.

Note: Kachri is a dried vegetable that is found in Rajasthan. The powder helps to tenderize the meat and add a nice tangy flavor to the dish.

Paneer Makhana

Makhana – if you are wondering, these are lotus seeds. We share with you a recipe to buy these cuties that lend a rich taste to curries. Try paneer makhana curry recipe that is high in proteins, delicious and relished by all. Though it may take some time to prepare, but this dish is unique in taste and your friends will simply be awed by these seeds which will earn you more compliments.

Ingredients

• Makhana: 2 cups
• Paneer (cottage cheese): 250 grams
• Onion: 4 (finely chopped)
• Ginger: 1 inch piece (paste)
• Tomato: 4 (finely chopped)
• Garlic : 4-5 cloves ( paste)
• Fresh Cream: ¼ cup
• Milk: 2 cups
• Turmeric Powder: ¼ tsp
• Red chili powder: 1 tsp
• Garam masala: ½ tsp
• Dried pudina (mint) leaves : ½ tsp
• Cashew nuts: 1 cup
• Poppy seeds: 1 tbsp
• Fresh coriander leaves: 1 tbsp
• Butter or ghee: 4 tbsp

Preparation method

1. Heat ghee or butter in a kadhai and fry the makhana.
2. Cut cottage cheese and cashew nuts into pieces.
3. Now soak the poppy seeds in ¼ cup of water and keep aside.
4. After an hour, grind the soaked poppy seeds and make a fine paste.
5. Chop coriander leaves finely and keep.
6. Now heat more ghee in the kadhai and fry onions and add garlic and ginger paste to it.
7. Stir continuously and add the chopped tomatoes to make fine gravy.
8. Add the poppy seed paste and fry for another 2 minutes.
9. Turn off the gas and add paneer, salt, red chili powder, turmeric powder, makhana and dried pudina leaves.
10. Keep it aside for about half an hour and let it cool a bit.
11. After half an hour put the kadhai again on flame and add milk and 3 cups of water and bring it to a boil.
12. Reduce the gas and let the makhana become soft.
13. Add garam masala and cashew nuts and gently stir.

Garnish it with fresh coriander leaves and serve hot with naan, roti or paratha.

Mushroom butter masala

Mushroom Butter Masala is an all time favorite dish that is made by simmering mushrooms in a rich cream and a paste of tomatoes. This mouthwatering recipe is simply irresistible and is an amazing food that is best served with tandoori rotis, naan or fried rice. So, get started with this tasty and yummy dish and see how your family members love it.

Ingredients

• Button mushrooms: ½ kg (cut into half)
• Cinnamon: 2 small pieces
• Cloves: 3
• Cardamom: 4
• Ginger: 1 tsp (paste)
• Garlic: 1 tsp (paste)
• Onion: 3 (sliced)
• Tomato: 1 (sliced)
• Turmeric powder: ½ tsp
• Kashmiri red chili powder: 1 tbsp
• Kasuri methi: 1 tsp
• Sugar: ½ tsp
• Fresh cream: ¼ cup
• Cashew nuts: 10 (soaked and ground to paste)
• Butter: 1 tbsp
• Oil: 3 tbsp
• Salt: according to taste

Preparation method

1. Heat oil in a kadhai and add cloves, cardamom, cinnamon and fry for a few seconds.
2. Now add the sliced onions and sauté by adding little salt.
3. When the onions become soft, add the ginger, garlic paste and fry till the raw smell disappears.
4. Then add the sliced tomatoes, kashmiri red chili powder, turmeric powder and kasuri methi and cook on medium flame till the tomatoes become soft.
5. Mix it well and once it is done, remove from fire and allow the masala to cool.
6. Grind the mixture to a fine paste of medium consistency and keep aside.
7. Now heat a little more oil in the kadhai and add the mushrooms with little salt and fry them.
8. The mushrooms will release a lot of water.
9. Cook until all the water evaporates and the mushroom dries up.
10. Add the masala paste along with little water and cook covered on medium flame till the dish reaches the desired consistency.
11. Now add the cashew nut paste and sugar and cook for another 5 minutes in low flame.
12. Next, add the fresh cream, mix well, remove it from fire and transfer it into a serving bowl.
13. Add some butter and serve hot.

MIRCHI KA SALAN TO BE EATEN WITH HYD BIRYANI

INGREDIENTS:
· Oil - 4 tbspn
· Onion - 2 large pureed
· Ginger Garlic Paste - 2 tbspn
· Tomato - 2 large finely chopped
· Brinjal - 2 large sliced lengthwise
· Green Chilies - 4 slit
· Chilli Powder - 2 tsp
· Coriander Powder - 2 tbspn
· Turmeric Powder - 1 tsp
· Salt to taste
· Jaggery - 1 tbspn
· Tamarind Pulp – 3 tbsp
· Coriander leaves for garnishing
· Water as needed
WHOLE GARAM MASALA:
· Bay Leaf – 1
· Cinnamon - 2 cm piece
· Cardamom – 4
· Cloves – 4
· Cumin Seeds - 1 tsp
METHOD:
· Heat oil in a pan; add in whole garam masala and sauté for a min.
· Add in pureed onions and cook till raw smell leaves from it.
· Add in ginger garlic paste, salt, turmeric and mix well.
· Add in tomatoes and mix well. Cover and cook till it turns mushy.
· Add in all the spice powders and mix well.
· Add in brinjal, chilies and water. Add in tamarind pulp and jaggery.
· Cover and simmer till the curry is done..
· Add in coriander leaves and mix well.
· Serve with biryani.

CABBAGE AND RAISIN SALAD INGREDIENTS

Green or purple Cabbage – 1 small size 
· Raisins – ¼ cup
· Black Sesame Seeds – 1 tsp
· Apple Cider Vinegar – 1 to 1 ½ tbsp
· Honey – 1 tbsp (regulate to our taste)
· Garlic Powder /finely chopped – ¼ tsp
· Black Pepper Powder – ¼ tsp
· Ginger – ½ ” finely chopped ( optional)
· Salt – to taste
· Olive Oil – 1 tbsp

PREPARATION METHOD
· Rinse the Cabbage and slice it to thin strips.
· Toast the sesame seeds on low heat for a few minutes, stirring continuously.
· Combine the cabbage, raisins and toasted sesame seeds (ginger and garlic pieces if using ) in a bowl.
· Prepare the dressing by whisking together apple cider vinegar, honey, garlic powder, oil and salt in a bowl.
· Place the dressing over the salad and toss everything.
· Allow the salad to sit in the refrigerator for 15-20 minutes so that the flavors are absorbed by the cabbage.
· Enjoy it as a tidbit or serve as a side dish

HOT & SPICY GRAPES PICKLE

INGREDIENTS
• Grapes- 2 cups (separated from stem)
• Ginger -1 piece chopped
• Garlic - 10 pods chopped
• Green Chilly- 3 chopped
• Chili powder- 3 tbsp
• Fenugreek Powder- 1 tbsp
• Asafetida powder- ½ tbsp
• Sugar- 1 tbsp
• Mustard seeds- ½ tbsp
• Vinegar- 2 tbsp
• Salt to taste
THE PREPARATION METHOD
• Heat oil in a pan. Splutter mustard seeds and ginger, garlic, curry leaves and green chilies and allow it to get roasted in a medium flame.
• Add grapes, salt, powders like chilli, fenugreek , asafetida , vinegar and sugar.
• Allow it to boil. Water will come from the grapes itself so no need of adding water.
• Yummy grapes pickles is ready to be served with rice.
• ENJOY !!!

KASHMIRI APPLE AND RAW MANGO CHUTNEY

Kashmiri food is flavored delicately with spices such as saffron, cardamom and nutmeg. Kashmiri cuisine is characterized by a generous use of yogurt and nuts. This is a very delicious and popular chutney used as a dip or side dish.

INGREDIENTS-
• Red apples - 2 (350 gms)
• Raw mango - 2 (350 gms)
• Ginger (sliced) - 25 gms
• Cinnamon - 1 inch
• Sugar - 1 cup
• Raisins - 25
• Almonds - 10
• Saffron - 10 threads
• Salt – 1 ½ tsp
• Red chili powder - ¾ tsp
• Cardamom powder - ¼ tsp
• White vinegar - ¼ cup
• Water - ½ cup
• METHOD OF PREPARATION
• Peel and chop raw mango and apples.
• Soak saffron in 1 tsp warm water.
• Take 1/2 cup water in a pan and add ginger, apples, mango and cinnamon to it. Cover and cook on slow flame till the water evaporates and the apple and mango become soft.
• Add sugar, raisins, chopped almonds, salt, and soaked saffron and cook till the mixture becomes thick.
• Add cardamom powder, chilli powder and vinegar and wait for it come to a boil.
• Let it cool down, and store in a sterilized jar.

CLASSIC DEVILLED EGGS

CLASSIC DEVILLED EGGS
• INGREDIENTS
• Hard-Boiled Eggs
• Mayonnaise
• Yellow Mustard Paste 
• Salt
• Paprika for Garnish
• PREPARATION
• Slice boiled eggs in halves.
• Scoop yolks out into a small mixing bowl and mash with a fork.
• Add mayonnaise, yellow mustard paste and salt to yolks and blend well with a fork.
• Adjust components to your own personal taste preference.
• Spoon yolk filling back into egg white halves.
• Sprinkle with paprika as a garnish.
• ENJOY!!!

NAWABI PANEER CURRY

Nawabi Paneer Curry is one of the most delicious and famous Paneer recipes in India. This is one of the favorite of dish of the Nawabs. Try out this special Indian recipe Nawabi Paneer which is deliciously thick gravy dish, which can be made as a main course dish.
INGREDIENTS:
· 200 gm paneer/cottage cheese, cut into chunks
· 3 onions, chopped
· 2 tbsp ginger and garlic paste
· 2 green chilies, chopped
· 2 tomatoes or ½ cup tomato puree
· 25 gm cashew nuts
· 3 tbsp dry coconut powder or desiccated coconut
· ½ tsp red chilli powder
· ½ tsp cumin powder
· 1 tsp coriander powder
· ¼ tsp turmeric powder
· ½ tsp garam masala powder (see my post on garam masala )
· ½ cup curd
· a few strands of saffron dissolved in 2 tbsp milk or ¼ tsp kesar color
· 1 tsp kasuri methi/dried fenugreek leaves
· 1 tsp sugar
· salt to taste
METHOD OF PREPARATION:
· Fry cashew nuts for 1 minute and grind it along with dry coconut with little milk. Fry the onions in little oil till they are soft and done. And then grind it.
· Blanch the tomatoes and puree them. Fry the paneer in little oil or ghee for a minute or till they turn golden brown. Add curd to it (entire paneer should be coated well).In a non stick pan, take some oil.
· Add the onion paste and fry for 2 minutes. Add the ginger -garlic paste, green chilies and tomato puree. Let it boil.
· Add the red chilli powder, coriander powder, cumin powder, turmeric and garam masala powder and mix it well. Then add the cashew and coconut paste.
· Finally add kesar color, salt, sugar, kasuri methi and the paneer mixture.
· Add 1 cup of water and let boil.
· Serve hot with steamed rice or pulkas.

MUTTON MEATBALL CURRY

Main Ingredients: mutton kheema ~ minced mutton 
Ingredients
• Onions - 2, large, finely chopped 
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 1/2 tsps
• Coriander powder - 1 tbsp
• Cumin powder - 1/4 tsp
• Garam masala powder - 1/4 tsp
• Curry leaves - 1 sprig
• Tomato puree - 1 cup
• Coconut milk - 1/2 cup
• Salt to taste
• Cooking oil - 3 tbsps
• Coriander leaves - 2 tbsps, finely chopped

For the Meatballs:
• Mutton Kheema - 1/2 kg, finely minced meat
• Garam masala powder - 1/4 tsp
• Green chilies - 2, finely chopped
• Coriander leaves - 4 tbsps, finely chopped
• Salt - 1/2 tsp
Method
1. In a bowl, add the thoroughly washed and drained mutton kheema/minced meat. Add garam masala powder, salt, chopped green chilies and coriander leaves and mix well. Make small balls and keep aside.
2. Heat oil in a heavy bottomed vessel. Add curry leaves and chopped onions and saute for 4 minutes on low to medium flame. Once the onions turn transparent, add the ginger garlic paste and saute for 3 minutes.
3. Add red chili powder, coriander powder, cumin powder and turmeric powder. Mix. Add tomato puree and cook on low to medium flame for 7 minutes or till the oil separates.
4. Add salt to taste and garam masala powder and mix. Add 1 1/2 cups of water and bring to a boil. Allow to simmer for 6-7 minutes .
5. Drop the minced meat balls carefully, one at a time, into the gravy and allow to cook on medium flame for 3 minutes. Reduce flame, place lid and cook for 20 minutes .
6. Add coconut milk and cook for 2 minutes and turn off heat.
7. Serve warm with rice.

FISH PICKLE

Ingredients 
• Fish sliced into small pieces- 1 kg (any Fish)
• Small red onion/shallots/pearl onions (sliced)- 1/2 kg
• Coconut oil- 500 gms
• Vinegar- 500 gms
• Garlic (sliced long)- 200 gms
• Ginger (sliced long)- 100 gms
• Fenugreek- 4 tsp
• Mustard- 3 tsp
• Chilli powder- 3 tsp
• Salt to taste
• Curry leaves- as required

Method
Fry the fish and drain. In the remaining oil, crackle mustard and add fenugreek. Then sauté curry leaves, ginger, garlic and small onion. Add chili powder and fried fish. Stir well. Add vinegar. Let it boil once more and remove. Cool and bottle.
ENJOY !!!

MUTTON/CHICKEN PEPPER WATER

• ‘Pepper Water’ is the English term for ‘Rasam’ .This is a fusion cuisine of the west and the east.
INGREDIENTS
• 1 kg mutton/chicken
• 2-3 sprigs curry leaves
• 1 onion sliced
• ½ onion chopped
• 2 tbsp oil
• ½ tsp mustard seed
• 1 tbsp fresh ginger-garlic paste
• 1 tbsp coriander seeds (dry roasted)
• 1 tbsp cumin seeds (dry roasted)
• 4 dry red chilies/cayenne(dry roasted)
• ¼ tsp turmeric
• 2 tbsp tamarind pureed
• 3 tomatoes , sliced/ pureed
• salt to taste
• a bunch fresh cilantro greens for garnishing
METHOD OF PREPARATION
• Place the mutton in a pressure cooker with 8 cups of water, add some fresh curry leaves, onion chopped and salt, cook till meat is tender and then strain the stock and place the mutton and stock in different bowls.
• Grind ginger-garlic paste, turmeric powder coriander seeds, cumin seeds and red chilies to a fine paste and keep aside.
• Heat oil in a saucepan, splutter mustard seeds, add the sliced onions and curry leaves. Allow the onions to brown and then add the ground paste. Sauté till the spices release their aroma. Add the mutton/chicken and stir well until the masala coats on the meat. Cook for 3 minutes covering the lid.
• Add tamarind pureed tomatoes and cook till it starts simmering.
• Pour in the stock. Cover and allow simmering on slow heat for about 30 min.
• Garnish with coriander leaves.
• Serve with steamed rice, curd chilies and pappodoms.
• You may use beef instead of mutton/chicken.

BAKED POTATO

BAKED POTATO
This potato is thousand times healthier than the chips that you buy from the market. In fact it is tastier and nourishing. Simply slice the potato (sweet or regular) almost all the way through in thin even slices. Then drizzle with a little bit of olive oil, salt and pepper and bake at 425 degrees for about 40 min or until the edges start to turn slightly brown and crispy. Serve with sauce or chutney of your choice.

COCHINI DOSHA ~ AN INDIAN JEWISH DISH FROM KOCHI

from Matamey Cochin at Nevatim

Ingredients:
8 cups of flour
1 cup of oil
2 eggs
1 Tablespoon of salt
2 level Tablespoons of sugar
2 Tablespoons of vinegar
1 Tablespoon of dry yeast
Water as needed

Mix the liquids: water, oil, vinegar, and eggs. Add the salt and sugar while stirring. Gradually add the flour and stir it into the mixture. If the dough is too dense, add water to have the desired density. The density should be similar a pancake dough’s density. Finally, add the yeast and continue to stir until the mixture is smooth. Let the dough swell for a while. After the dough is swelled, fry it like pancake in a slightly oiled pan.

Beef Steaks my MIL

2 kg beef slices flattened (around 12 fillets)

Marinade:

Ginger garlic paste

Red wine

Pepper pwd

Salt

For frying:

Oil

4 medium size onions

2 medium size tomatoes

Method:

Marinate beef slices in marinade and keep overnight.

Add little oil in flat pan on high flame and sear the beef slices ( so that they do not fold when cooked).

Fry onions till soft in oil and add tomatoes, fry till the mix leaves oil, add the fried beef and pressure cook.

Remove the beef slices and arrange on servig dish.

If there is excess gravy, cook on high flame till it forms a thick paste and pour on beef slices.

Serve with potato, carrot, mushroom and baby corn wedges.

Beef Fry - Shireen Sequeira

1 kg boneless beef cut into thin slices

Marinade:

2 - 3 tsp red chilli pwd (based on taste)
1/2 tsp coriander pwd
1/2 tsp jeera pwd
1/4 tsp turmeric pwd
1/4 tsp pepper pwd
2-3 tsp Oil
8-10 garlice flakes crushed
1/2 " ginger crushed
1/2 cup coriander leaves finely chopped
Jiuce of 1 lime

For frying:

1 tblsp oil
2-3 medium size onions
6-8 curry leaves
1 medium size tomato

Method:

Marinate beef overnight with ingredients under marinade.

Pressure cook the meat.

In a large kadai fry onions till golden brown, add curry leaves and chopped tomato, fry for 2 mins. Add cokked meat and fry on low flame till gravy thickens to coat meat,

Beef/ Mutton devil

© Shireen Sequeira | www.ruchikrandhap.com | Full recipe & pictures:http://ruchikrandhap.blogspot.in/2011/09/beefmutton-devil.html You Need: 750gm mutton or beef 1-2 large potatoes   1 tsp vinegar (optional) a sprinkling of sugar (about 1/2 - 1 level tsp) (optional) salt to taste For the masala 8 long dry red chillies (seeds removed) 8 peppercorns 1 level tsp cumin (jeera) 1/4 tsp turmeric (haldi) 1 inch ginger 6 large cloves of garlic 1 green chilli (increase or skip this according to taste) 1/2 tsp tamarind 10 almonds 20 raisins (kishmish) 2 medium onions 4 cloves  2 inch cinnamon 150gm tomatoes or about 2 medium sized For frying 1 medium sized onion finely sliced 3 tsp olive oil or ghee (or a blend of both) Method: 1. Cut the meat into medium size pieces, wash and allow to drain on a colander. Wash and peel the potatoes, cut them into thin wedges, apply some salt to the wedges and keep the vessel a bit slant so that excess water gets drained. 2. Grind these ingredients to a fine paste using a little water - dry red chilli skins, peppercorns, cumin, turmeric, ginger, garlic, green chilli, tamarind, almonds, raisins, onions, cloves and cinnamon. Retain the masala water (from the mixer grinder). Grind the tomatoes separately - keep this purée aside. 3. In a pressure cooker heat some oil or ghee and fry the sliced onion till it turns slightly golden in colour. Add the ground masala and fry for a few minutes and then add the tomato purée, fry a little and add the masala water. Fry on low fire for about 5-7 minutes, stirring every now & then. 4. Add the meat pieces and mix well. Add about 1/4 cup of water if necessary (just about enough to cover the meat or more if you require gravy). Add salt to taste and vinegar if you wish. Mix well 5. Cover the pressure cooker with the lid, place the weight (whistle) and cook on full flame till the first whistle goes off (should take about 7-8 minutes). Reduce the flame completely and cook for a further 13-15 minutes (if you are cooking tender Mutton) or 20-25 minutes (if you are using tender Beef). You may need to cook for an extra 5-7 minutes if the meat is not tender - please use your discretion. Turn off flame and wait for the pressure to get released on its own (whistle becomes loose). Open the lid, mix well. 6. In a frying pan fry the salted potato wedges (see step#1) till they turn just about golden in colour. Fry on both sides and add them to the cooked meat. Garnish with chopped coriander (optional) 7. Serve hot with rice, chapathis or dosas

Marvai Sukka - Mangalorean Prostitute Style

Serves 2-3 You Need 85-100 clams/cockles 1/4 tsp mustard 1/2 onion finely sliced 4-5 curry leaves/kadipatta oil for frying salt to taste For the masala 1/2 cup grated coconut 1/2 onion roughly chopped 3 tsp bafat powder (* see note) 1 level tsp tamarind paste 1/2 inch ginger 1 clove of garlic Method: 1. Clean the clams well - If the shells are clamped up tight then just place them in the freezer for 30mins - 1hr after which bring it to room temperature and pour warm water over them. Keep aside for 15-20minutes - all of them will open up automatically. Discard the empty shell of each clam and rinse 2-3 times in clean water. Allow to drain. 2. In a non stick pan or tawa dry roast the the grated coconut, chopped onion till the raw smell goes away. Toss in the bafat powder (or spice) powders and give it a stir or two before turning off the flame. Grind these ingredients coarsely along with the tamarind, ginger & garlic and a little water (ensure that the masala is not finely ground - just a swirl or two for a few seconds and its done) 3. In a pan heat the oil and toss in the mustard, when they splutter add the curry leaves and stir it once before adding the sliced onions. Fry them till golden brown and add the coarsely ground masala and fry for another 2 minutes on a slow flame. 4. Add the clams (from the mixer jar) and check salt to taste - be moderate with salt as clams are usually salty. Cook on slow flame for 10-12 minutes adding the small quantities of water as required. 5. Serve hot with rice and dal Note: If you do not have bafat powder you can use a blend of red chilli powder (abt 1 tsp)+ coriander powder (3/4th tsp) + 2 pinches each of cumin powder, pepper powder & turmeric powder

Catholic Wedding Style Mutton Polov

Prep time: 30mins | Cook time:: 15 mins | Serves 3-4

You Need:

• 500gms mutton or goat meat on the bone
• 500gms ash pumpkin / ash gourd/ winter melon

For the 'korpo' (toasted coconut & onion mixture)

• 1/2 of a large coconut (or 1-1/4 cups grated coconut)
• 1/2 medium size onion sliced

For the masala

• 1 cup grated coconut
• 1 marble size ball of tamarind
• 5-6 long red chillies (Byadgi)
• 1 tbsp coriander seeds
• 4 flakes of garlic with skin
• 1/2 tsp mustard
• 1/2 tsp cumin/jeera
• 1/2 tbsp rice (uncooked)

For the seasoning

• 1/2 medium sized onion finely sliced
• 1 tbsp ghee or oil

Method:

1. Cut the mutton into small pieces, wash and drain. Pressure cook it with a little salt & keep aside. Remove the skin & pith (seeds) of the ash pumpkin and cut into cubes.Boil the ash pumpkin with a little salt and 1 cup of water (or enough to cover it) till tender (do not overcook).

2. In a heavy bottomed pan or skillet/tawa roast the coconut & sliced onion ('Korpo') on a very slow flame till the colour changes to light brown (biscuit colour) - this may take 15-18 minutes. Ensure not to burn the coconut. Remove and allow to cool. Next, on the same pan/tawa roast all the ingredients mentioned under 'For the masala' - except the coconut & tamarind  - one by one till you get a nice aroma. Allow them to cool a bit and grind them to a fine powder, then add the unroasted coconut, tamarind and the 'korpo' along with a little water to achieve a fine paste. Reserve the masala water from the grinder.

3. Add the ground masala to the pre-cooked ash pumpkin, add the cooked mutton and its stock (cooking liquor) adjust salt to taste and bring the curry to a boil for a couple of minutes. Add the reserved masala water and additional water if required to adjust the consistency of the gravy. The gravy should be neither too thick nor too thin. After adding the water, continue to simmer for 3-5mins & turn off the flame.

4. In a smaller pan heat the ghee for seasoning and when hot, toss in the sliced onions and fry till golden brown. Add this to the curry and cover the pan immediately.

5. Serve hot with a plain bun or traditional red/brown rice.

© Shireen Sequeira | Ruchikrandhap.com

Chattambade

Shireen Sequiera recipe.

1 cup chana dal
1 small/ medium onion finely chopped
2 green chillies finely chopped
3 to 4 dry red chillies or 1 tsp chilly flakes
1 teaspoon jeera
10 to 12 curry leaves
1 tblspoon chopped coriander leaves (optional)
1/2 " ginger finely chopped (optional)
Pinch of asafoetida
Salt
Oil for frying

Method:

Soak dal overnight or for atleast 5 hours. Drain water and keep 2 Tablespoons of dal aside.
Coarsely grind red chillies in dry grinder, if not using flakes.
Grind soaked dal and chilli flakes in wet grinder till coarse, not pasty.
Add all other ingredients and roll the dough, flatten in palm and deep fry in hot oil.

Bella Methe Dosey

You Need:

• 1 cup raw rice (Kolam/Surai/Belthige)
• 1 cup jaggery, powdered
• 1 cup fresh grated coconut
• 1 fistful (a little less than 1/4 cup) urad dal (black gram dal)
• 1-1/2 - 2 tbsp methi seeds (fenugreek seeds)
• 1 fistfull (approx 1/4 cup) cooked rice (preferably brown/red rice or boiled rice) or poha (beaten rice)
• 1 level tsp dry yeast
• sugar to taste (approx 1 teaspoon)
• salt to taste (approx 3/4th teaspoon)

Method:

1. Wash and soak the raw rice, urad dal and methi seeds for at least 6-7 hours. Drain and grind it along with the jaggery, grated coconut and cooked rice to a fine thick paste. The consistency of the batter should be slightly thinner than dosa batter.

2. Transfer the batter into a large and deep container that accommodates fermented batter. Add salt and sugar to taste - it should have a sweet & salty taste. Adjust sweetness of sugar or jaggery as required.

3. To prepare the yeast solution, take yeast in a small bowl and add 2-3 tablespoons of lukewarm water and 1 teaspoon sugar to help activate the yeast. Keep aside for 10 minutes till the yeast solution turns frothy. Add this to the prepared batter, stir well so everything is mixed properly. Cover the mouth of the vessel with a muslin cloth or a lid that is not airtight but has an outlet for air to pass. Keep the pan undisturbed, in a warm spot of your kitchen to aid fermentation. In good (warm) weather and when good quality yeast is used the batter takes anywhere between 1-1/2 - 3 hours to ferment. * see notes.

4. Heat a non stick tawa/griddle on a medium high and grease it with a little oil. Take a ladleful of batter and pour in the centre of the pan, let it spread on its own or just help spread it a bit using the back of your ladle. Cover and cook for about half a minute, add a few drops of oil before you flip it over. Cook on both sides till golden brown.

5. Serve hot with chutney or eat them plain when completely cool - they are irressitible even when cold!

Notes:

1. You may leave the batter overnight for fermentation if you live in a slightly colder weather or have central AC at home. Make sure that you place a large plate underneath the pan just incase the batter spills over.

2. When the batter has fermented completely it will double or triple in quantity and turn frothy/fluffy. If you wish you can stir the batter a bit but it will kill the fermentation. However, many people stir it once and keep the batter again for fermentation. If you don't wish to fry  dosas at this stage you may even pour the batter into ramekins or a steel plate with sides and steam it for 15-20 minutes for a fluffy steamed cake. 

3. In the picture above I have prepared thick dosa by frying them on a flat tawa. If you are using a large dosa tawa which is slightly concave in the middle then use a ladle to spread the batter in which case you may get slightly thinner dosa.

4. If the tawa is too hot the dosa will burn outside and remain uncooked inside. If it is not hot enough the batter will stick and refuse to spread even with the help of a ladle. Maintain the heat on a medium high. 

Sanna

You Need:

• 1-1/2 cups Boiled rice (also called as Parboiled rice/Ukda Chawal/Idli Rice/Ukdo/Katsambar)
• 1/2 cup Raw rice (smalled grained rice such as Kolam in Hindi/Surai in Konkani/Belthige Akki in Kannada) - I use Satyam brand Kolam rice which is really nice
• 1 fistful Urad dal (Split Black Gram Dal)
• 1 heaped tsp yeast
• 1 tsp sugar (to prepare the yeast solution) 
• 3-4 tbsp tepid water (to prepare the yeast solution)
• salt to taste (about 1 level tsp for the above mentioned quantity)
• sugar to taste (around 2-3 tsps)

Method:

1. Wash and soak the two types of rice and Urad dal separately (in separate vessels) for at least 3 hours in plenty of water

2. First grind the Urad dal to a fine paste and remove it - this helps in making the Sannas fluffy. Next, grind both types of rice together to a fine thick batter (not as coarse as Idli batter). Try to use as little water as possible to grind. It should be of dosa batter consistency. Transfer to a wide, deep pan large enough to accomodate batter that will double during fermentation.

3. Prepare the yeast solution by mixing the yeast and sugar in a bowl of tepid water. The sugar helps the yeast to dissolve faster. Allow to stand for 10 minutes, the yeast will ferment and turn frothy. Stir to ensure that all the yeast granules have dissolved and what you have is a thick solution.

4. Mix the yeast solution into the batter until completely incorporated. Add sugar to taste (batter can be mildly sweet like appams - but it's upto you how sweet you want them).  Add salt to taste (about 1 level tsp) Mix well and cover with a thin muslin cloth and place it undisturbed in a warm place to ferment for about 2 hours (during really hot weather, the batter will ferment in just about 1-1/2 hours)

5. The batter would have doubled. For fluffy Sannas do not stir the batter or it will go flat. Place sufficient water in the steamer (tondor) and bring the water to a boil. Keep ramekins greased and ready. Pour batter into them half full. Place these ramekins into the steamer, cover the lid and steam for 15-20 minutes. Remove the lid carefully so as to prevent the vapour from falling on the Sannas (making the surface slightly soggy) and the steam from burning your hands/face. Carefully remove the ramekins and place them face down on a large plate. Allow to cool (to speed up this process if you need the ramekins for the second batch, place cold wet towels over them to speeden up the cooling process).

6. Once cool, remove carefully and serve ! enjoy!

Recipe Printed From: www.ruchikrandhap.blogspot.com

Pineapple rasam

Pineapple Rasam Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Lunch | Recipe Cuisine: South Indian

Pineapple - 2 slices
Tomato - 1 big sized sized
Turmeric powder - 1/8 tsp
Cooked Toor Dal - 1/3 cup
Water - 1 cup, adjust accordingly
Salt - to taste
Coriander leaves - 1 tbsp

To grind coarsely:
Pepper - 1/2 tsp
Jeera - 1/2 tsp
Green Chilli - 1 small

To temper:
Oil - 2 tsp
Mustard - 3/4 tsp
Curry leaves - 1 sprig
Red chilli - 2 small
Hing - a pinch
Method:
Coarsely mince jeera,pepper and green chilli, Set aside.In a mixer add 1 slice of pinceapple.
Puree it and set aside.In a bowl crush 1/2 tomato, add 3/4 cup water and turmeric powder.
Now add the pineapple puree,required salt give a quick mix and heat it up.Add pepper jeera mixture and let it to boil.
Boil for a good 5-7mins until raw smell leaves.Chop another pineapple slice into small pieces, chop remaining 1/2 tomato roughly and keep it ready.Meanwhile in a pan heat oil - add the items listed under 'to temper' let it splutter then add chopped pineapple, tomato and saute 3mins or until raw smell leaves.
Now add this mixture to the boiling rasam.Adjust water and salt at this stage.
Pressure cook toor dal till mushy, mash it well with a laddle and add it.Let it to boil until its frothy on top.When it starts to froth, switch off and Garnish with coriander leaves and switch off.
Serve hot with rice and papad...yummm!!