ANDHRA SPICY MUTTON CURRY

Ingredients:

• 600 gms Mutton • 2 Onion( finely chopped) • 3 Tomato (finely chopped) • 6- 7 Curry Leaves • 2 tsp Turmeric Powder • 4 tbsp Oil • 1 ½ tbsp Ginger & Garlic Paste • ¼ tsp Cumin Seeds( Jeera ) • Coriander Leaves for garnishing • • Masala To grind : • 3 Cloves • 1 Cinnamon • 1 Bay Leaves • 1/2 tsp Cumin seeds • 1/4 cup Coconut (shredded) • 1 tbsp Coriander Powder • 1/4 cup Onion (Sliced) • 4 -5 Whole Red Chilies • ½ Whole Black pepper • 3 Cardamom • ½ cup Coriander Leaves • ½ tsp Fennel Seeds

How to make Andhra Spicy Mutton Curry:

• Cook in the pressure pan by adding 1 cup of water, cumin seeds, salt and turmeric powder for about four to five whistles. • Remove it and separate the water and mutton. • In a pan fry the ingredients ( cinnamon, cardamom, cloves, bay leaves, cumin seeds, whole black pepper, red chili, and fennel seeds ). • Once it is cooled grind it into fine powder. And set it aside. • In the same pan fry onions till it becomes brown. Add them to the ground mixture. • Add the rest of the ingredients (coriander leaves, coconut, and coriander powder). • Grind it into a smooth paste. • Take a large pan add oil and onions and other things, and fry them till it becomes transparent. • Add ginger garlic paste and fry it for few minutes, add mutton and deep fry them all together for about 3-4 minutes. • Add the chopped tomatoes , salt, turmeric powder and the curry leaves. Cook them in heat for about 3-4 minutes in a low heat. • Add the ground mixture and some water , stir them all together and allow it to settle in heat for about 5 -10 minutes. • Garnish it with coriander leaves and lemon juice.

SHAHI CHICKEN KORMA

Ingredients

1 Chicken de-boned and cut into pieces
3 chopped Onion
3 tablespoon Ghee (Clarified Butter)
1 teaspoon Turmeric (Haldi) powder
1 teaspoon Coriander (Dhania Powder) Powder
1 teaspoon Red Chilly Powder
1/2 teaspoon Garam Masala
1" long piece Ginger - chopped
8 Garlic (Lasun) minced
1 cup fresh & thick Curd
5 chopped Almonds (Badam)
10 chopped Cashewnut (Kaju)
Lemon juice as per taste  
Little Coriander Leaves (Dhania Patta)

Preparation
• After beating the curd well, mix to it chicken pieces, together with turmeric and salt. Set the mixture aside approximately for half an hour.

• Now, heat the ghee (clarified butter) and fry onions, ginger, garlic, etc. till light brown in colour, over a low-medium heat.

• Add the red chilly powder and coriander powder, and let it simmer for few minutes.

• Include the chicken pieces, and fry for another 5 minutes. Stir well, pour 2 cups of hot water, then cover and cook the same till it is soft & tender and dry.

• Sprinkle garam masala and salt, pour to it the chopped dry fruits
• Now, garnish the dish with coriander leaves, and serve hot.

 

KEEMA MATAR

Ingredients:

• 500g minced lamb meat (Keema)
• 250g peas (Matar)
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1″ chopped ginger
• 3 green chilli
• 1 tsp garam masala
• 3 large brown cardamom, crushed
• 1 cup fresh and thick curd
• 1 pinch of asafoetida
• 4 tblsp clarified butter (Ghee)
• Coriander leaves

Procedure:

• Heat ghee and fry asafetida.
• Add salt, green chillies, turmeric and coriander powder.
• Add cardomoms and garam masala and simmer.
• Then add a cup of hot water.
• Cover and cook until the water dries and peas and keema are done.
• Garnish with coriander leaves.
• Serve hot with nan or chapatis.

Ingredients:

• 1 (3 pound) chicken, cut into serving pieces, skinned and trimmed of all visible fat
• 1/2 cup plain yogurt
• 2 tablespoons fresh lemon juice or malt vinegar
• 1 tablespoon minced garlic
• 1/8th of a onion
• 1 tablespoon peeled and grated or crushed ginger root
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon fresh-ground black pepper
• 2 teaspoons salt, or to taste
• Vegetable oil, for brushing
• Fresh cilantro sprigs for garnish
• Slices of cucumber, red (Spanish) onion, tomato and lemon, for garnish

Preparation:
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, onion, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt (you can use ready made tandoori chicken masala powder available in Indian Grocery Stores). 

Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. 

Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally. 

Preheat a grill

Remove the chicken from the marinade. Place on the grill and cook 

Place on the grill and cook for 8 to 10 minutes on the first side. Turn, brush as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.) 

Serve with cilantro and slices of cucumber, red onion, tomato, and lemon.


YOU CAN EVEN COOK IT IN GAS OVEN.IN A FRYING PAN PUT LITTLE BIT OF OIL/BUTTER,THEN FRY THE MARINATED CHICKEN BOTH SIDES BY COVERING THE PAN UNTIL THE CHICKEN IS ALMOST COOKED,THEN ROAST IT IN GAS .

*DO NOT DEEP FRY THE CHICKEN.FRY WITH LITTLE BIT OF OIL BY CHANGING THE SIDES AFTER EVERY 1 MIN SO THAT IT DOSNT GET BURNT.

GAJAR HALWA


Ingredients 

carrots 6 (grated finely)
milk 3 cups
sugar 1 cup
mawa 1/2 cup (powdered milk)
khoya 3 tsp (ricotta cheese)
almonds 1/8 cup (chopped)
cardamoms 5 (skinned and crushed fine)
pistachios 2-3 (powdered)
ghee 1/4 cup (clarified butter)
raisins 1 tsp


Method: 

• Cook the carrots in the milk in an open pan on a low flame with constant stirring.
• When the carrots are done, take them out and drain any excess milk.
• Add the milk powder(mava), the ricotta cheese and the sugar to the carrots.
• Heat the ghee in a frying pan, add the carrot mixture and keep on high flame until the carrot paste loses the milky texture and becomes golden brown and the sugar is totally dissolved.
• Add the raisins, cardamoms, powdered pistas and the almonds.
• Heat through and serve either hot or cold with cream on the side.