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.

JALEBI

Ingredients 

plain flour 200 gms (maida)
gram flour 20 gms (besan)
sugar 200 gms
few drops yellow colour
Milk 2 tbsp
ghee to deep fry
a plastic easy squeeze bottle


Method: 

• Sieve 100 gms maida and besan together.
• Make a batter using warn water.
• Keep aside for 24 hours.
• Add remaining maida and food colour and more warm water if required.
• The batter should fall easily when poured Keep aside.(Not too thick not too thin)
• Make syrup of the sugar by adding water and boiling.
• Add the milk and all the scum to form while boiling.
• Make one string syrup. Strain.
• Fill bottle with batter.
• Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
• Fry till crisp, drop into hot syrup.
• Drain with a perforated spoon, serve hot.

MACHER KALIA



 Rohu Fish – 500 grms cut into medium sized pieces
• Potatoes – 3 large, cut into long thick slices (many prefer to dice it in round shapes even)
• Tomato – 2 medium sized finely chopped
• Onion – 1
• Ginger paste – 1 tbsp
• Garlic – 2 to 3 cloves
• Jeera – ½ tsp (some even use Panch Phoron – it is a mixture of 5 whole spices, jeera, fenugreek, mustard, fennel & radhuni)
• Turmeric powder – 3 tsp
• Red Chili Powder – 1 tsp
• Kashmiri Mirch Powder – 1 tsp (for color)
• Mustard Oil – For frying the fish & cooking
• Green chilies – 3 to 4
• Coriander leaves – finely chopped
• Salt & sugar to taste

How to prepare:

Wash the fish pieces thoroughly in water and pat dry. In a bowl put the fish, add salt and turmeric and rub the spices in the fish pieces. Keep aside for 30 mins.

Meanwhile, grind onion and garlic together, keep aside.

Once the fish pieces have absorbed the turmeric and salt, heat mustard oil in a kadai. The oil should be adequate enough for frying.

Once the smoke starts coming slowly slide the fish pieces one by one. Make sure you don’t crowd them in the kadai. Also make sure the oil is well heated otherwise the fish will stick to the bottom of the kadai. I would suggest you take a non-stick kadai.

Fry both the sides of the fish in medium heat. Once done, take the fish pieces out, drain the excess oil and keep aside. Now in the same oil add the potato pieces and fry them till they are light golden brown in color. Fried potatoes add a special flavor.

Pour out the excess oil from the kadai in a separate dish and keep 4 tbsps of oil in the kadai. Rohu Kalia is a spicy and oily dish. So if you have excess oil, it doesn’t matter. I don’t use fresh oil because, the smell & taste of the fish remains in the oil and makes the dish tastier.

Now re-heat oil in the same kadai. Add whole jeera and let it splutter. Now add ginger paste, fry for some time. Add onion and garlic paste and fry till the rawness of the onion is gone. Add finely chopped tomatoes and fry again. Here you can sprinkle a little bit of water. Once the tomato starts to cook, add turmeric, salt, sugar, red chili powder, slit green chilies, and kashmiri chili powder.

Fry the entire mixture for few minutes and keep adding water from time to time. Once the entire mixture has cooked add the potatoes and fish pieces. Add adequate water. Usually Rohu curry will have a spicy thick gravy. It is to your liking how much gravy you will want.

In a medium heat let the fish and potato cook. Cover the kadai with a lid. Check from time to time and stir occasionally. Once the potato is soft and fish is done sprinkle chopped coriander leaves and stir once. Turn off the heat.

Pour the entire content in a big dish. Garnish with coriander leaves and slit green chilies. 

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1/4 pint/150ml natural yogurt
2 ounces/50g ground almonds
1 1/2 tsp chili powder
1/4 tsp crushed bay leaves
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tsp garam masala
4 green cardamom pods
1 tsp ginger pulp
1 tsp garlic pulp
14 ounce/400g can tomatoes
1 1/4 tsp salt
2 pounds/1kg chicken, skinned, boned and cubed
3 ounces/75g butter
1 tbsp corn oil
2 medium onions, sliced
2 tbsp fresh coriander, chopped
4 tbsp cream

How to make butter chicken :
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

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RESHMI KEBAB

Ingredients:
• 2 Pounds skinless, boneless chicken breast halves - cut into 1-1/2 inch pieces
• 6 Almonds
• 8 Cloves garlic
• 6 Jalapeno peppers, seeded and chopped
• 1 Inch piece fresh ginger root, peeled
• 1 Lemon, juiced
• 1/2 Cup heavy cream
• 1 Cup chopped fresh cilantro
• 2 tbsp Butter
• Salt to taste
How to make Reshmi Kebab:
• Soak almonds in water for about 15 to 20 minutes, drain.
• Put the almonds, peppers, garlic, ginger, and cilantro into the bowl of a food processor and blend it till smooth.
• Add salt to it and blend in lemon juice and cream.
• Place the mixture to a big, non metallic bowl.
• Place the chicken into the bowl and turn it to coat.
• Cover and marinate into the refrigerator for about 24 hours.
• Preheat the grill for high heat and lightly oil grate.
• Remove the meat from the marinade and thread onto the skewers.
• Brush chicken with butter and arrange the skewers on hot grate and cook it till cooked through.
• Silken Kebabs are ready to serve.
You can even grill it in gas oven as it is shown.

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MANGSHO KOSHA

INGREDIENTS
600 gms Medium Mutton/Lamb Pieces
1 Lagrge Onion Paste
1 tsp Garlic Paste
1 tsp Ginger Paste
1 Cup Curd
1½ tsp Dhania (Coriander) Powder
½ tsp Jeera (Cumin) Powder
½ Haldi (Turmeric( Powder
1 tsp Chillie Powder
3-4 Green Chillies
½ tsp Garam Masala Powder
4 tbsp Oil*
Salt to taste

DIRECTIONS
Clean and wash the mutton pieces. In a bowl mix mutton with the curd and the garam masala powder and marinade for half an hour.
In the meanwhile make the pastes of onion, ginger and garlic separately.
In a pressure cooker or a large pan heat the oil.
Add the onion paste and fry till it turns dark in colour.
Now add the ginger garlic paste and fry for 1-2 mins more.
Add a little water and stir. Then add the powdered masala, fry and mix it well.
When dry add a little water once more and fry the masala again. The frying of masala should be done 2-3 times adding a little water each time so that the masala cooks well and becomes a smooth paste.
Now add the marinated mutton pieces, green chillies and salt to taste.
Cook the mutton with the masala on high flame till oil separates and the preparation is fully dry.
Now add 2-3 cups of water and pressure cook first on high heat for 8-10 mins and then for another 15 mins on low. If you are cooking in a pan, cover the lid and cook on low heat for about an hour or more till the mutton pieces are tender.
Once cool, remove the lid of the pressure and check if the meat is tender, if not you may have to cook for a little while more.
Once cooked you might find a lot of oil floating on the top of your mutton curry, depending on the amount if fat in the mutton used. Take out the excess oil from the top before serving.
NOTES
*Typically kasha mangsho may be cooked in mustard oil, but again, I prefer to cook it in normal vegetable oil. 

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RUI MACHER PATURI

Ingredients:

 One big fresh banana leaf, cleaned and cut in to small pieces (about 30cm X 30 cm).
Freshly grounded mustard and coconut paste [Narkel bata].
Salt and turmeric powder.
Two table spoon mustered oil.
And fresh Rui Maach pieces or any fish that you love.
Preparation of Rui Maacher Paturi:

Marinate the fish pieces in salt and turmeric powder for 10min.
Put the steamer and bring the water to boil.
Paste: The best way to get mustard paste is: Soak mustard seed in water for 10mins and then ground it using stone mortar and pestle (instead of bowl shaped mortar we use flat shape). Add the freshly grated coconut and fresh green chilli.

Oil the banana leaf and add one teaspoon of paste in the center.
Put the marinated fish pieces on top of the paste and add one more teaspoon of paste on the top. Add one green chilli on top of the fish pieces.
Wrap the banana leaf and seal the ends with tooth pick or tie it with a cotton thread.
Steam it for 15-20mins Or fried on light flame without use of any oil.
Paturi is ready to serve with hot rice!

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CHICKEN FRIED RICE

Ingredients

4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 Spring onion, diced
Seasonings (add according to taste)
Soy Sauce
Salt & Pepper
Oil for stir-frying
Preparation:
Beat the eggs lightly & add a dash of salt.
Chop the chicken meat and dice the onion and spring onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high flame for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and mix thoroughly. Serve chicken fried rice with the strips of egg on top and the Spring onions as a garnish.

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FRENCH FRY

Ingredients

Potatoes
Vegetable Oil
Salt (optional)

Directions

*Peel and wash potatoes.
*Slice potatoes into 1/2 x 1/2 inch strips.
*Rinse or soak potato strips in water.
*Let dry (about 5 minutes)
*Drop potato strips into hot (375 degrees) Oil
*Fry until golden brown. (about 5 or 10 minutes)
*Remove from pot and drain on paper towels.

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CHICKEN BIRYANI
Ingredients:
• 1 kg Chicken (pieces)
• 500 gm Basmati Rice (washed and soaked for 30 min)
• 4 tbsp Garam Masala (whole)
• 4 tsp Garam Masala Powder
• 50 gm Butter
• 4 tsp Garlic (chopped)
• 1 cup Onions (sliced)
• 4 tsp Ginger (chopped)
• 3 tsp Red Chili Powder
• 1 tbsp Coriander Powder
• 5 tbsp Oil
• 2 tsp Turmeric Powder
• 2 cup Curd (yogurt)
• 3/4 cup Tomato (chopped)
• 4 Bay Leaves

For the marinade :
• 1-1/2 tsp Red Chilli Powder
• 2 tsp Ginger (chopped)
• 2 tsp Garlic (chopped)
• 1 tsp Garam Masala Powder
• 1 tsp Turmeric Powder
• 1 cup Yoghurt
• Salt

For garnishing:
• 1/2 gm Saffron (dissolved in 1/2 cup milk)
• 2 tbsp Rose Water
How to make Chicken Biryani:
• Put all the ingredients of the marinade in a bowl and mix well.
• Add chicken pieces to it and leave for an hour.
• Now boil water, add 1/2 of the whole garam masala, bay leaf, and rice in it.
• Cook the rice until 3/4 th is done, drain and keep it aside.
• Heat oil in a thick bottomed pan and add remaining whole garam masala.
• Allow it to crackle, add sliced onions and cook it till light golden brown.
• Add 1 tsp of the remaining garam masala and all the remaining ingredients, including tomatoes, but excluding rice.
• Cook for 5 minutes, combine marinated chicken with it.
• Cook until chicken is tender.
• Place alternate layers of chicken and rice.
• Now sprinkle saffron, remaining garam masala powder and butter in between the layers and on the top.
• Carefully end it with the rice layer topped with saffron & rose water.
• Cover and seal it with an aluminum foil.
• Cook it further on low flame for 10-12 minutes.
• Chicken Biryani is ready to serve.

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MOGHLAI CHICKEN

Ingredients :

Chicken pieces 750 gms

Red Chilli powder 2 heaped tspns

Turmeric powder ½ tspn

Coriander powder 1 tspn

Spices To be ground:

Ginger 1 small piece

Garlic 12 cloves

Cloves 2

Black Pepper 6

Cinnamon 1 small piece

Black Cardamom 1

Cumin 1 tsp

To be ground:

Onions 3 medium size

Tomatoes 3 medium size

Curd 2 tbspns

Oil for cooking

Salt

Boiled egg 1

Method :

Cut chicken pieces, wash, apply salt, ingredients and ground spices and keep aside to marinate.
In a pan, heat oil and fry the onion - tomato paste. Fry over low heat till oil separates.
To the marinated Chicken add beaten curd and mix well. Add Chicken to the fried Onion - Tomatoes.
Fry for a while until the Chicken is well mixed with masala.
Add hot water and let it cook till chicken is tender.
Cook for a few more minutes and garnish with Green chillis, Coriander leaves and boiled egg,.

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