gulnaz ka pakwan - ms. syeda gulnaz tareen
DESCRIPTION
food & cookingTRANSCRIPT
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GulnazKaPakwanMyTraditionalFoodRecipesofErstwhilePrincelyMysoreState
MS.SYEDAGULNAZTAREEN
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Copyright2015Ms.SyedaGulnazTareen.Allrightsreserved.
ISBN
978-1-4828-4846-5(sc)
978-1-4828-4845-8(e)
Allrightsreserved.Nopartofthisbookmaybeusedorreproducedbyanymeans,graphic,electronic,ormechanical,includingphotocopying,recording,tapingorbyanyinformationstorageretrievalsystemwithoutthewrittenpermission
ofthepublisherexceptinthecaseofbriefquotationsembodiedincriticalarticlesandreviews.
BecauseofthedynamicnatureoftheInternet,anywebaddressesorlinkscontainedinthisbookmayhavechangedsincepublicationandmaynolongerbevalid.Theviewsexpressedinthisworkaresolelythoseoftheauthoranddonot
necessarilyreflecttheviewsofthepublisher,andthepublisherherebydisclaimsanyresponsibilityforthem.
www.partridgepublishing.com/india
05/30/2015
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TableofContentsINTRODUCTION
INGREDIENTSILLUSTRATED
POPULARBREAKFASTRECIPES
IdlisandDosas
MasalaDosa
RavaDosa
DahiVadaandUradVada
UpmaandKesariBhath
ROTISANDPARATHAS
AlooParathas
MulliParathas
MethiParathas
ChawalkiRoti
CURRIESTOGOWITHBREAKFAST-VEGETARIANCURRIES
MoongDaalTadaka
ChannaDaal
DaalMakhani
ChannaPalakDaal
KhabuliChanna
RajmaCurry
Mod(Sprouted)MoongSundal
AlooPalya
DumGobi
AlooBainganSukha(PotatoesandEggplantfry)
MilwiTharkariKhurma(MixedVegetablecurry)
CURRIESTOGOWITHBREAKFAST-NON-VEGETARIAN
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PayakaShorba(Lamblegscurry)
KheemaSukha(MincedMeatFry)
BhejaSukha(LambBrainFry)
AndaykaKharaz
Kubat(Adishmadewithcoconutmilk)
DISHESFORLUNCHANDDINNER-VEGETARIANCURRIES
ToorDaalPalakKatli
ToorDaal(AlsoknownasSambar)
Mulli-MoongKadai
BhajikaChar
BesankiKadai
BagaraBaingan
KhattaBaingan
TomatokaBhurta
ChannaMod-Baingan
NON-VEGETARIANCURRIES
GoshtKhurma
GoshtTharkariSalan
Dalcha
KoftaSalan(Muttonballscurry)
GoshtBainganSalan
Kulthikakat(madefromorseGramextract)withkoftaoregg.
TomatokaKhatta
KhoprekaChar
MurghKhurma(ChickenKhurma)
MurghKadai(Kadaichicken)
MachilikaSalan(FishCurry)
JhingaTomatoSalan
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SIDEDISHES-VEGETARIAN
Aloo-Palak
BhendiPalya
SaimkiPhalliKiSabzi
MatkiKiPhalliKiSabzi
Bean-Aloo-MethiSabzi
PalakCutletkaChar
Khaddu(Pumpkin)Palya
SIDEDISHES-NONVEGETARIAN
AndaySoykisabzi
GoshtMasala
Achar-Gosht
BhunaGosht
Passanday
Kaliji-GurdhaSalan
Kaliji-GurdhaMasala
BhajiGosht
GoshtMethiMasala
IraniKabab
SheekKabab
GoshtSukhaKabab
BadiMirchShikumpuri
NargiziKofta
MurghDoPiyaza
MurghKabab(ChickenKabab)
BhunaMurgh(TandooriChicken)
TaliMachili(FishFry)
DumMachili(BakedFish)
MurghMasala(SpicyChickenCurry)
MurghBadiMirchMasala(ChickenCapsicumMasala)
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Jhingamasala(ShrimpsCurry)
PathaGobi(Cabbage)Kheema
RICEDISHES-VEGETARIAN
BasmatiBagaraChawal(FriedRice)
Kichidi
SabziBiryani(VegetableBiryani)
BisiBelaBhath
NimbuChawal(LemonRice)
RICEDISHES-NONVEGETARIAN
GoshtBiryani(MuttonBiryani)
Haleem(MuttonorchickenHaleem)
Khubuli(PeasPulav)
MurghBiryani(ChickenBiryani)
MurghKaHaleem(ChickenHaleem)
JhingaBiryani(ShrimpsBiryani)
CHUTNEYSANDSALADRECIPES
Narial(Coconut)Chutney
NarialandMoongPhalliChutney(CoconutandpeanutChutney)
ChannaDaalChutney
SukhiChutney
TomatoChutney
PudinaChutney
KheeraRaitha(CucumberRaitha)
GajarRaitha(CarrotRaitha)
SNACKSANDSTARTERSVEGETARIAN
ChannaDaalVada
MaddurVada
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Kosambari
HalwaPoori
SabziCutlets
SNACKSANDSTARTERS-NONVEGETARIAN
GoshtCutlets(MuttonCutlets)
ShamiKabab
Shikumpur
KheemaSamosa
KheemaSaviyaNamkeen(MincedmeatVermicelli)
DESSERTS
GajarHalwa(CarrotSweet)
SheerKhurma(MilkVermicelli)
GudkiKheer
Zarda
AndaykaHalwa
Lawkikikheer(BottleGourdSweet)
Muzzaffer(Ricepudding)
Firni
DumRote
DumkiSaviya(Vermicelli)
MeethaDahiVada
DoublekaMeetha
AndaykiMithai
BadamkaHalwa(AlmondHalwa)
ChannaDaalkaMeetha(Bengalgramsweet)
Khajoor(Sweet)
Falooda
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INTRODUCTIONThetraditionalSouthIndianCuisinehasfoundaspecialplaceintheworldofcookingandwithfoodlovers.TheculinaryofMuslimsintheformerprincelyMysoreStatewhichwasruled both by the Wadiyar kings and the Tippu Sultan also has developed a blendeduniqueness.Mostoftheseculinaryhaveremainedunpublishedanddonotformpartofastandardcookbook.Theauthorhadmadeanattemptthroughthisbooktoopenupthesedeliciousrecipestofoodloversworldoverandalsotohelptheinexperiencedprofessionalcoupleswhoestablishanewhomeandwouldliketocookandtastethemoderatelyspicyandquicktomakerecipeswithmouthwateringtasteandappetizingflavors.Thebookhasboth vegetarian and non-vegetarian recipes written in simple language with generousillustrations of both raw ingredients as well as the finished dishes. The book has alsoattempted to guide the new homemakerwith tips of spices to be stocked, glossary ofvariouspulses, spices, vegetables andgreen leaveswithbothEnglish andHindinames.Thebookisstructuredwiththefollowingdivisions:
1. Breakfastrecipes2. LunchandDinnerrecipes3. Sidedishes4. Ricedishes5. ChutneysandSaladrecipes6. SnacksandStarters7. Desserts
All the recipes in thisbookareoriginalandarecommonlycooked inamiddleclasshome.Theauthorhails froma traditionalmiddleclassMuslimfamilyfromMysoreandhastravelledextensivelyacrossIndiaandotherWesternCountries.ShewasmotivatedtopublishherrecipesonthestrongsuggestionfromherprofessionaldaughterwhoworksatUSandallherfriendswhohavetastedherdishesbothinIndiaandabroad.Theauthorcanbecontactedone-mailforanysuggestionorclarificationattareengulnaz@yahoo.co.in.
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INGREDIENTSILLUSTRATED
VEGETABLES
BottleGourd/Lauki Capsicum/ShimalaaMirch Cauliflower/DumGobhii Carrot/Gaajar
Cucumber/Khiraa Eggplant/Brinjal/Baingan GreenChili/HariiMirch Pumpkin/Kadduu
Tomato/Tamaatar Onion/Pyaaj Pea/Mattar Potato/Aloo
GreenBeans/Coraa Oakr/LadiesFinger/Bhindii ClusterBeans/MatkikiPhalli BroadBeans/SaimkiPhalli
ChayoteSquash/Chow-Chow/ChoCho Knolkhol/Gathgobi Radish/Mulli PathaGobi/Cabbage
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LEAVES
CorianderLeaves/Dhaniapatta Curryleaves/MeedthiiNeem Mintleaves/Pudina
DillLeaves/SoyKaPatha FenugreekLeaves/Methipatta Spinach/Palak
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PULSESANDCEREALS
PigeonPeas/ArharkiDaal ChickPeas/Channa GreenGram/MoongDaal
Black-eyedbeans/Lobhia SplitBengalgram/ChanaDaalChickpeas(White)/
KabuliChana
RedLentils/Masoor Pea/Mataar KidneyBeans/Rajma
Seasame/Til UradKaaliDaal/BlackgramDaal SplittedGreenGram/MoongDaal
Horsegram/KulthiBroken
wheat/Dalia
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SPICES
Ginger/Adarak Garlic/Lahsun CaromSeeds/Ajwain Cinnamon/Daalchini
Cumin/Jeera GreenCardamom/Elaichi BrownCardamom/Elaichi(Moti) Clove/Laung
Bayleaf/TejPatta Blackpepper/KaaliMirchi
MustardSeeds(small)/Raai
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DRYFRUITSANDGENERALS
DryGrapes/Kismis Almond/Badam Semolina/Rava/Sooji RefinedFlour/Maida
Khajoor/Dates Saffron/Zafron Poppyseeds/KusKus Cashewnuts
Vermicelli/Saviyan Millet/Sago/Saboodana
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EXPLANATORYNOTE:
GaramMasala Powder will contain Cinnamon, Cardamom and Cloves inequalproportiongroundandstored.
WholeGaramMasalameansun-groundmixture ofCardamom,CinnamonandCloves.
Zeera-Methi Powder is a mixture prepared by roasting and grinding ofFenugreekseedsandCumininequalproportion.
Ginger-garlic Paste is a ground mixture of cleaned ginger and garlic,normallystoredinfridgeforseveralmonths.
TherecipesofcurriesgivenforParathasalsohavesomecommonalitieswiththoseinother parts of India,with slightmodification of the spices,with the use ofBayLeaves(Tejpatha),StarAnise(ChakraPhool),CaromSeeds(Ajwaain),Mace(Javitri)andFennelSeeds(Saunf).Allthesespicesmakethetastestrong,andisrelishedinsomepartsofthecountry,butarenotcommonlyinuseintheSouthIndiandishes,particularlyinMysore.
BayLeaves/Tejpatha StarAnise/ChakraPhool CaromSeeds/Ajwaain
Mace/Javitri FennelSeeds/Saunf
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BREAKFASTTraditionally,breakfastinIndiaissumptuous,thoughthecuisinewillbeasdiverseas
the countrys demography. Interestingly, it is not unusual that people go out to pick upbreakfastfromthemorninghawkersofbreakfastorDhabasoreatonthewaytoofficeortotheirworkplace.Conventionallybreakfastiscookedathomeandservedstomachfullandoftenpackedandtakenaslunchatworkplace.ThecommonlyconsumedstaplefoodinNorthIndiaisaParathaoraRoti,whilethatinSouthIndiaisaRiceIdli,DosaorUpmaorKichidiorPoorialongwithvegetarianandnon-vegetariansidedishes.
IdliandVadaVendor
AgrandbreakfastofMuslimfestivities,wouldincludealargecombinationsofthedishesone would typically see, for instance, Parathas, Kheema Sukha, Bheja, DaalMakhani,Khichidi,PayakaShorba,etc.,withdisheslikeFirniorMuzaffer.PooriandAlooPalyaAgrandbreakfastmaynothaveanIdlioranUpmawhichareconsideredasroutinedishesofbreakfast.
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POPULARBREAKFASTRECIPES
IdlisandDosas
IdliSteamingpot
InIndiareadybatterisavailableineverygrocerystoreformakingIdliandDosa.Butonecanpreparethebatterathomebygrinding(soakedboiledriceanduraddaalas80:20andone tablespoonofmethi seeds) soaked inwater for3-4hours.Batterwith thick texturewillbeusedforIdliandthesamecanbeusedtomakeDosamakingitthinnertospreadonflatnon-stickpanjustlikeapancake.TomakeIdlipuffy,addapinchofCookingSodaand stir the batter before use. Idli is cooked in specially designed IdliCookerwhere itneeds tobe cooked in steam for15-20minutes. Idli andDosa are servedwithCoconutChutney,PeanutChutney,ChanaDaalChutney,andwithanyoftheDaalsorSambar.
IdliwithPeanutChutney
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DosawithCoconutChutney&ChanaDaal
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MasalaDosaThisisatypicalSouthIndiandishwhichisfoldedandservedwithAlooPalyaandvarietyofchutneys.ThepreparationissameasDosaanddiffersonlyinthestyleofserving.
TypicalMasalaDosaservedinaSouthIndianRestaurant
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RavaDosaRavaDosaispreparedwithSemolina(2cups),riceflour(1cup)withtwoandonefourthcups of water to make a thin batter. To add to the taste some chopped Onion, GreenChilliesandCorianderLeavesarefixedinthebatter.AflatpanistobeusedformakingRavaDosaandthebatteristhinnerandwateryunlikeitisforanormalDosaasitneedstospreadintoathinsheet.
PictureCourtesy:[email protected]
DosaMakingbyStreetVendor
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DahiVadaandUradVada
UradVada
DahiVada
Ingredients:
BlackGramDaal-2cups
Onion-3medium
GreenChilies-3long
Corianderleaves-Fistful
Pepper-1/4teaspoon
RiceFlour-1teaspoon
PlainYogurt-2cups
Oilforfrying
Salttotaste
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Method:
1. Soakthedaalinwaterforabout2hours2. Groundthesoakeddaalalongwith1/2onion,pepperandsaltintothickdough3. Chopremainingonion,greenchiliesandcorianderleaves.Mixthiswithdoughalong
withriceflour.4. Makearoundvadawithaholeincenteranddeepfryit.Thisisuraddaalvada.
Forseasoning:
1. Frymustardseeds,redchilies,curryleavesinateaspoonoil2. Add2cupofthickyogurtintoitwithlittlesalt3. Arrangethevadainaservingdish,pourtheseasonedyogurtoverit4. Togarnish,addsaltedmixture(readilyavailableinanyIndianshop)overitandserveit
asasnacks.
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UpmaandKesariBhath(ServedinoneplateandpopularlycalledChowChowBhath)
UpmaandKesariBhatharesaltandsweetversionofsemolinapreparations,verypopularcombinationbothasbreakfastandaseveningsnack.
Upma(toservefour)
Ingredients:
Semolina-2cup
MixedVegetables
(Beans,Carrotandpeas)-1/2cup
Onion(large)-2
RedChilies-3
Tomato(Medium)-1
Corianderleaves-Fistful
GratedCoconut-1tablespoon
Mustardseeds-1/2teaspoon
Oil-21/2tablespoon
Curryleaves-8to10leaves
Salttotaste
Method:
1. Roastthesemolinaintolightgoldenbrown2. Cookthevegetablesfor1minuteinaMicrowave3. Choponion,tomatoesandcorianderleavesintosmallpieces4. Heattheoil,addmustardseedswhenitscrackingaddcurryleavesandredchilies5. Fryonionalongwithboiledvegetables.6. Addtomatopieces,corianderleaves,gratedcoconutandsemolinaintoit7. Addhotwaterandcookitonalowflametillitisdone8. Servehotwithlittlepureghee
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KesariBhath(toservefour)
UpmaandKesariBhath
Ingredients:
RoastedSemolina(fine)-1cup
Milk-2cups
Kesaricolouror
Yellowediblecolour-fewdrops
Sugar-1/2cup
PureGhee-3tablespoon
FriedDryfruits
Method:
1. Boilthemilkwithediblecolour2. Roastthesemolinainapureghee3. Addboilingmilkintoitandcookittillitbecomesthick4. Thenaddsugartoit,leaveonalowflamefor1minute5. Removeintoinaservingtrayandgarnishitwithfrieddryfruits.
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ROTISANDPARATHASBothRotisandParathasaremadefromwholewheatflourormixtureofwholewheatflourandMaida(refinedflour)in80:20ratio.ThedifferencebetweenRotiandParathasisthatthelaterisrolledandmadetoproduceatleast3-4layersbutthatrequiresgeneroususeofoil, to keep layers separated ever after cooking. TheRoti is a simple round rolled andcookedonpanwithorwithoutoil.
The stuffed parathas aremadeby sandwiching smashedpotato (with chili powder, salt,corianderleaves,onion)betweentworotiswhilerolling.
AlooParathas(Tomaketwo)
StuffedParathaservedwithPeanutchutney
Ingredients:
Potato(Aloo)-1/4kg
Onion(mediumsize)-1
GreenChilies(small)-1
Corianderleaves-Fistful
GaramMasala-1/4teaspoon
Chilipowder-1/4teaspoon
Pepperpowder-1/4teaspoon
Lemon-1/2
Wheatflour-2cups
Oil-1tablespoon
Salttotaste
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Method:
1. Boilthepotatoesandsmashthem,addcutonion,finecutgreenchilies,corianderleaves,garammasala,chilipowder,pepperpowder,lemonjuiceandsalt.Nowthefillingisready.
2. Makethedoughofwheatflourwithwaterandwithoil3. Rollthedoughintoaroundchapati4. Keepthestuffinginthecenter5. Folditandroleitintoroundchapatiagain6. Cookitonthefryingpanortawabyaddingbutteroilorrefinedoil,tillbrownish
Thischapatigoeswellwithcoconutchutney(ReferChutneyRecipes)
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MulliParathas(Tomakethree)
Parathasmakingbystreetvendors
Ingredients:
Radish(Mulli)-1/4kg
Onion(mediumsize)-1
GreenChilies-1
Corianderleaves-Fistful
Pepperpowder-1/4teaspoon
Chilipowder-1/2teaspoon
Cuminpowder-1/4teaspoon
Lemon-1/2
Wheatflour-2cups
Salt-1/2teaspoon
Oil-1tablespoon
Method:
1. Gratetheradish,addsomesaltkeepitasidefor1/2anhour.2. Squeezeallthewaterfromgratedradishitshouldbedry3. Mixchoppedonion,greenchilies,pepperpowder,cuminpowder,chilipowder,lemon
juice,salt,corianderleavesandonionwithgratedradish.Thisisthefillingofthemulliparatha.
4. Makethedoughofthewheatflour
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5. Rolethechapati,keepthefillinginthecenterandfoldandthenrollintoaroundchapatiagain
6. Cookitonamediumflameandwithbutter.
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MethiParathas(Tomake2-3)
MethiParathas
Ingredients:
Fenugreekleaves(MethikaPatha)-1cup
GreenChilies-1
Onion(mediumsize)-1
Corianderleaves-Fistful
Chilipowder-1/2teaspoon
Cuminpowder-1/4teaspoon
Turmeric1/4teaspoon
Oil-1tablespoon
Wheatflour-2cup
Eggwhite-1egg
Salt-1/4teaspoon
Method:
1. Cutfineonion,fenugreekleaves,andcorianderleaves.2. Mixaboveingredientswithchilipowder,turmericpowder,cuminpowder,beatenegg
andsalt3. Makeadoughmixingallthesewithwheatflour4. Roleroundchapatisandcookonpanwithlittlebutterorrefinedoil.
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ChawalkiRoti
ServedwithCoconutandTomatoChutneyorDaalfry
Ingredients:
RiceFlour-1/2kg
Onion(Bigsize)-1
GreenChilies(long)-2
Corianderleaves-Fistful
Salttotaste
Method:
1. Choponionandgreenchiliesintosmallpieces2. Boilabouttwoglassesofwaterwithsalt3. Addchoppedonion,greenchiliesandcorianderleavesintoboilingwater4. Addriceflourtotheboilingwaterlittlebylittlebystirringwellsothatlumpsshouldnot
beformed.5. Makeathickdough6. Takeaplasticsheetandasmallportionofdoughmakethechapattiwiththehelpofyour
palm.7. Cookitonthetawa(fryingpan)byaddinglittleoilonboththesides.
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CURRIESTOGOWITHBREAKFASTVEGETARIANCURRIES
Though these are preferred side dishes with chapatis and parathas at breakfast, thesedishesalsoaddrichnesstolunchanddinnerifservedwithbread/roti/parathas.
MoongDaalTadaka(toservefour)
MoongDaalTadaka
MoongDaal
Ingredients:
GreengramDaal(MoongDaal)-1cup
Onion(small)-1
Garlic-5
Tomato(big)-1
Chilies(long)-2
Corianderleaves-Fistful
Curryleaves-6-7
MustardSeeds-1/2teaspoon
Salttotaste
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Method:
1. Putmoongdaal,choppedonion,tomatoes,chilies,garlicandcorianderleavesintothecookerandcookfor3minutesunderpressure
2. Cookitfor2-3minutesandcrushit.
Tadakaforseasoning:
1. Fryinapureghee(1teaspoon),choppedonion,thenaddgarlicfryittogoldenbrown
Add:Mustardseedsandcurryleaves
2. Addallthistothecookeddaalandservehot.
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ChannaDaal(toservesix)
ChannaDaal
Ingredients:
Bengalgramspiltandskinned
(ChannaDal)-1cup
Onion(medium)-1
Ginger-garlicpaste-1/4teaspoon
GaramMasalapowder(homemade)-1/4teaspoon
Tomato(medium)-1
GreenChilies(long)-2
Corianderleaves-Fistful
Chilipowder-1/2teaspoon
Turmericpowder-1/4teaspoon
Salttotaste
Method:
Soakchannadaalinwaterfor1/2anhour
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Then
1. Frychoppedonionsinoilthenaddginger-garlicpasteandgarammasalapowder.2. Add1/2teaspoonchilipowder,turmericpowder,choppedchiliesandtomatoes3. Cookitinpressurecookerfor5minutesin11/2cupwater,andthenaddcoriander
leavesandsalttotasteandserve.
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DaalMakhani(toservefour)
DaalMakhani
BlackgramDaal
Ingredients:
SplitBlackgramDaal(UradDaal)-1cup
BengalgramSpilt&skinned
(ChannaDaal)-1/4cup
Ginger,garlicpaste-1teaspoon
Onion(medium)-1
Tomato(medium)-1
GreenChilies(long)-2
Redchilipowder-1teaspoon
Corianderpowder-1/2teaspoon
GaramMasala(homemade)-1/4teaspoon
Corianderleaves-Fistful
Salttotaste
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Method:
1. Soaksplitblackgramdaalandchannadaalovernight2. Cookitincookerwith3cupsofwatertilldoneapproximate7-8minutes3. Afourthofcookeddaaltobegroundinamixerandmixedbackintotherest
Forseasoning
1. Frychoppedgingerandgarlicinpureghee2. Addchoppedonion,fryitwell,thenaddchoppedtomatoes,greenchilies,redchili
powder,corianderpowderandgarammasala3. Pourthecookeddaalmixtureintothefryingpan4. Garnishitwithcorianderleavesandserve.
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ChannaPalakDaal(toservefive)
ServedwithDosaandChutney
Spinach(Palak)
Ingredients:
Bengalgram&skinned
(ChannaDaal)-1cup
Palak(spinach)-3cups
Onion(medium)-1
GreenChilies-2
Tomato(medium)-1
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
GaramMasalapowder-1/4teaspoon
Ginger-garlicpaste-1/2teaspoon
Corianderleaves-Fistful
Salttotaste
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Method:
1. Soakchannadaalfor2hours2. Choppalakintosmallpieces3. Fryoniontogoldenbrown,addgingerandgarlicpastethenchoppedchilies,afterthis
addchilipowderandturmericpowderinapressurecooker4. Addsoakeddaalandpalakpiecestothecooker5. Addchoppedtomatoesandcorianderleaves.Cookunderpressurewith2cupsofwater
for4to5minutes.Salttotaste.
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KhabuliChanna(toservesix)
ServedwithPoori
Ingredients:
WhiteChickpeas/Garbanzo
beans(KabuliChanna)-1/4kg.
Onion(big)-2
Tomato(medium)-3
Garlic-6-7
Corianderleaves-Fistful
Cumin-FenugreekSeedsPowder
Tamarindpaste-3/4teaspoon
GreenChilies-3to4
Mustardseeds-1/2teaspoon
Salttotaste-1/2teaspoon
Method:
1. Soakkabulichannainwaterforovernight2. Cookitunderpressureinacookerforabout10to12minutes3. Grindamixtureofthefollowingingredients:choppedonion,tomatoes,garlic,cumin
andfenugreekseedspowder,corianderpowderandcorianderleaves4. Pourthismixturemasalaintotheboiledchannaandaddchilipowder,turmericpowder,
tamarindpasteandboilitinanopenpanfor5-6minutes.
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Forseasoning:
1. Heatoilinapanwithchoppedgarlicpieces,mustardseedsandcurryleaves.2. Pourthistadakatothecookedchannainthepan3. Garnishwithfreshgreenchiliesandcorianderleaves4. Itcanbeservedwithcutonion,chilies,corianderleaves,saltandlemonjuicewithpoori
orchapati.
PooriandAlooPalya
MakingPoori:
1. Pooriisnothingbutdeepfriedrolledchapati.Tomakethepooricrispthewholewheatflourismixedwith25%ofrefinedwheatflourandsomeoilisaddedatthetimeofkneadingthedough.Pooriisalsoservedwithaloopalya.
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RajmaCurry(toservefour)
RajmaCurry
Rajma
Ingredients:
RedKidneybeans(Rajma)-2cups
Onion-2
GreenChilies-2to3
Tomato(bigsize)-1big
Corianderleaves-Fistful
GaramMasala(homemade)-1/2teaspoon
Ginger-garlicpaste-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Corianderpowder-1/2teaspoon
Lemon(medium)-1
Salttotaste
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Method:
1. Soakrajmaforovernight.2. Cookitinpressurecookerwith2cupsofwaterandsaltfor1012minutesortillitis
done3. Heatoilinavesselordeeppanandaddcutonion,cutchiliesandfrytobrown4. Thenaddginger-garlicpaste,garammasala,chilipowder,corianderpowderand
turmericpowderandfrywellfor3minutes5. Addcuttomatoesandcorianderleaves6. Addboiledrajmatoit,cookitinlowflameforabout5minutesandthenaddlemon
juice7. Garnishwithgreenchiliesandcorianderleaves.
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Mod(Sprouted)MoongSundal(toservesix)
Mod(sprouted)MoongSalad
Ingredients:
SproutedMoong(greengram)-2cups
Onion(largesize)-2
GreenChilies(long)-2
Corianderleaves-Fistful
Curryleaves-6to7leaves
MustardSeeds-1/2teaspoon
Lemon(medium)-1
Coconutgrated-2tablespoon
Oil-2tablespoon
Salttotaste
Method:
Boilthesproutedmoonginapressurecookerwith2cupsofwater.Insteadofmoonganysproutedpulsesuchaschickpeas,beans,etc.,canbeused.
Forseasoning:
1. Heatoilinavesselordeeppan
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2. Thenaddmustardseeds3. Addfinelychoppedonion,greenchilies,curryleavesandcorianderleaves4. Addboiledsproutedmoongtothepan5. Addgratedcoconut,lemonjuiceandsalttotaste6. Garnishwithfreshcorianderleavesandserve.
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AlooPalya(toservesix)
AlooPalya
Ingredients:
Potatoes-1/4kg
Onion(Medium)-2
GreenChilies(long)-2
Chilipowder-1/2teaspoon
Turmericpowder-1/4teaspoon
Corianderleaves-Fistful
Oil-2tablespoon
Curryleaves-8to10leaves
Mustardseed-1teaspoon
Soakedandcrushedpigeonpeas-2teaspoons
Salttotaste
Method:
1. Boilthepotatoesunderpressurewithwaterorinamicrowavetillitissoft.Cleanthepotatoesandsmashintopieces
2. Cutonionandchiliesintosmallpieces3. Heatoilinafryingpanthenaddmustardseeds,curryleaveswhenthemustardseeds
cracks,addsoakedandcrushedpigeonpeasandfry4. Putchoppedonionandgreenchilies,frytotransparent,thenaddchilipowder,turmeric
-
powderandsalt5. Addsmashedpotatoestoitandmixitwell6. Garnishwithchoppedcorianderleavesbeforeserving.
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DumGobi
DumGobiservedwithParathas
Ingredients:
Gobi(Cauliflower)-1(2kg)
Onion(Mediumsize)-2
Gingerchopped-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Oil-1tablespoon
Salttotaste
Method:
1. Splitcauliflowerintosmallerportion2. Soakitinsaltwaterforfewminutes3. Choponionintosmallpieces,choppedginger4. Fryonionintotransparentthenaddchoppedginger5. Addchilipowder,turmericpowderandsalttothepan6. Addcleancauliflowertothepanandcookitonlowflamewithoutaddingwaterand
closingthepanwithlid.7. Cookitfor45minutes8. Lastlygarnishwithcorianderleavesbeforeserving.
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AlooBainganSukha(PotatoesandEggplantfry)(toserveforsix)
AlooBainganSukha
Ingredients:
Potatoes-1/4kg
Eggplant-1/4kg
Onion(Medium)-2
RedChilies(long)-2
Chilipowder-1/4teaspoon
Corianderleaves-Fistful
Turmericpowder-1/4teaspoon
Curryleaves-8to10
Mustardseeds-1/2teaspoon
GratedCoconut-1tablespoon
Oil-2tablespoon
Salttotaste
Method:
1. Cutpotatoesintosmallpieces,microwaveforabout1minutebyadding1/4cupofwater
2. Cuteggplantintomediumpieces3. Cutonionintosmallpieces4. Heatoilinacookingvessel,addmustardseeds,redchiliesandcurryleaves
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5. Fryonion,thenaddchilipowderandturmericpowder6. Addboiledpotatoesalongwithleftoverwaterandeggplantpiecesintoitandaddsalt7. Addgratedcoconutandcorianderleavesintoit8. Whenitiscooked,serveitwithchapatis.
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MilwiTharkariKhurma(MixedVegetablecurry)(toservefour)
MilwiTharkariKhurma
Ingredients:
Mixedvegetables
Beans-50grams
Peas(HaryaMattar)-50grams
Potato(large)-1
Cauliflower-1(small)
Carrot-2
Capsicum(large)-1
Onion(medium)-2
Tomatoes(medium)-2
Coconutpaste-3tablespoon
Lemon(small)-1
Cashewnutpaste-1tablespoon
Ginger-garlicpaste-1teaspoon
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GaramMasalapowder-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Corianderpowder1/2teaspoon
Oil-2tablespoon
PlainYogurt-1tablespoon
Salttotaste
Method:
1. Fryonionintotransparentinpressurecooker2. Mixgrindthefollowingingredient:
(a)Ginger-garlicpaste
(b)Garammasalapowder
(c)Corianderleavesandmakeapasteoftheseingredient
3. Addthispaste,chilipowder,corianderpowderandturmericpowderintothecookerandfry
4. Addcutandcleanvegetables,yogurt,lemonjuice,coconutpaste,tomatopuree,saltandwaterandcashewnutspastetoenhancetaste
5. Cookitinapressurecookerforabout3minutes
Themixedvegetablekhurmaisreadytoservealongwithchapattiandbasmatifriedriceorevenwhitesteamedrice.
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CURRIESTOGOWITHBREAKFASTNON-VEGETARIAN
PayakaShorba(Lamblegscurry)(toservefour)
PayaKaShorbawithParathas
Ingredients:
Lamblegs(paya)-1/2dozen(cutandcleaned)
Onion(bigsize)-1
Tomato(smallsize)-1
Ginger-garlicpaste-1/2teaspoon
GaramMasalapowder-1/4teaspoon
Coconutpaste-1teaspoon
Corianderleaves-1tablespoon
Chilipowder-1/2teaspoon
Turmericpowder-1/4teaspoon
Corianderpowder-1/4teaspoon
Lemon(smallsize)-1
Pepperpowder-1/4teaspoon
Salttotaste
Method:
1. Cleanpaya(lamblegs)verywell
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2. Putpayaintopressurecookerallowtodryallthewateronthestovethenaddturmericpowder,finelychoppedonionandsalt.
3. Cookitforabout17to20minutesunderpressurebyaddingsufficientwatertomakeasoup
4. Grindthemasalawiththefollowingingredients:
a.Ginger-garlicpaste
b.GaramMasalapowder
c.Coconutpaste
d.LittleCorianderleaves
e.Tomato
f.Pepperpowder
5. Openthepressurecooker,putallthegroundingredientsintothesoupalongwithchilipowder,corianderpowderandaddcorianderleavesandlemonjuice
6. Cookagaininthepressurecookerforaboutanother68minutes,ortillthepayaisdone.
Thepayawithlotofsoupisreadytoserve.Gobestwithchapatiorbread.
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KheemaSukha(MincedMeatFry)(toservefive)
KheemaSukha
Ingredients:
Mincedmeat-1/2kg
Onion(bigsize)-4
Chilies(long)-4
Corianderleaves-Fistful
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Ginger-garlicpaste-1teaspoon
GaramMasalapowder-1/2teaspoon
GreenPeas(HaryaMattar)-1cup
Tomato(small)-1
Oil-2tablespoon
Salttotaste
Method:
1. Drykheema(mincedmeat)inapressurecookerbyaddingturmericpowderandsalt2. Cookitunderpressureforabout3to4whistleonthelowflameandkeepitaside3. Frytheonionintotransparent(notgoldenbrown)inapan,thenaddchoppedchilies4. Addginger-garlicpaste,garammasalapowder,chilipowderandturmericpowder5. Transferthecookedmincedmeatintothepanandaddcutpeas,tomatoesandcoriander
-
leavesandcookinthepantillallwaterisevaporated.
Itisadrysidedish,servedwithchapatisorrotis.
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BhejaSukha(LambBrainFry)(toservefive)
BhejaSukha
Ingredients:
Lambbrain-3nos
Dillleaves
(Soykapatha)-3cupcutandcleanedandwashed
Onion(medium)-4
Tomatoes(medium)-1
Ginger-garlicpaste-3/4teaspoon
GaramMasalapowder-1/2teaspoon(homemade)
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Corianderleaves-2teaspoon
GreenChilies-2to3
Oil-2tablespoon
Note:IfdillleavesarenotavailableitcanbeonlycookedwithchoppedOnion.
Method:
1. Soakbrainintowaterfor3to4minutes,removealltheredveinsslowlywithout
-
damagingthewhitepart.2. Cutlongpiecesofbrainwithlittleturmericpowderandsalt,cookitforabout5minutes
withacupofwaterinapanoravessel3. Choponion,greenchiliesintosmallpiecesandfryinapantotransparent.Addginger-
garlicpaste,garammasalapowder,chilipowder,turmericpowderandfrywellfor23minutes
4. Thenadddillleaves,choppedtomatoesandsalttotasteandcorianderleaves5. Addalittlewatertocookallthesethingsfor45minutes6. Finallyaddbrainpiecestothecookedgravyandcontinuetocookalltogetheronlow
flameforabout4to5minutestillallthewaterevaporates.
Brainwithsoykapathaisreadytoeatwithparathas.
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AndaykaKharaz(toservefour)
AndaykaKharaz
Ingredients:
Egg-3
Onion-1/4kg
GreenChilies-2
Corianderleaves-Fistful
Chilipowder-1/2teaspoon
Turmericpowder-1/2teaspoon
Salttotaste
Method:
1. Choponion,greenchiliesandcorianderleavesintosmallpieces2. Fryonioninasufficientoil(1tablespoon)alongwithgreenchilies3. Addchilipowder,turmericpowderandsalt4. Whenonionis70%cookedbreaktheeggdropitontheonioncookitforasecondby
stirringintosmallpieces5. Garnishitwithcorianderleaves.
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Kubat(Adishmadewithcoconutmilk)(toservefour)
Kubat
Ingredients:
Egg-3
Coconutmilk--4glasses
Onion(small)-1/2portion
Tomato(small)-1/2portion
Gingergarlicpaste-1/4teaspoon
GaramMasalapowder-1/4teaspoon
Chillipowder-1/2teaspoon
Turmericpowder-1/4teaspoon
Oil-1tablespoon
Cardamom-oneortwo
Corianderleaves-Fistful
Cinnamon-1smallpiece
Salttotaste
Method:
FirstStage:
1. Extractthefreshcoconutmilkorpayreadilyavailablefreshcoconutmilkwithoutsugar2. Grindthickpasteofthefollowingingredients
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a)Onion
b)Tomato
c)Gingergarlicpaste
d)GaramMasalapowder
Mixthegroundmasalawithchilliandturmericpowder
3. Stirthepasteinhalfcupofwaterandstrainittoremovesolidgrainsaddthefilteredtothecoconutmilk
4. Condensethismilkonlowflamebyaddingpinchofsalttoit5. Ittakeslongtimetothickenit.Keepstirringit6. Oilsettlesatthetop7. Seasonitwithoilandcardamomandcinnamonpieces
SecondStage:
1. Boiltheeggsbyputtinglittlesaltandremovetheshellthenskithalfeggsanddropintothecurryandserve.
Adelicioussidedishisreadytoeatwithchapati.
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LUNCHANDDINNERThe diversity of food as well as the style of serving is different between the Indiancommunities, depending on the religious practices and regional affiliations. Thisdifferenceisvisiblebothathomeandinthelargefeedingdinnersandluncheswhicharevery popular in the weddings and other gatherings. The vegetarian lunch or dinner isservedonBananaleavesandpeoplearenormallyseatedinarow.Thefoodisbroughttothetableitembyitembytheprofessionalserverswhoskillfullydroptheirdishontheleafandkeepmovingandreappearingforreplenishing.TheVegetarianfoodinrestaurantsispopularlyservedinlargesteelplatewithmanysmallcontainerswithdifferentcurriesandpalyas.Insomevegetarianrestaurantsthelunchordinnerisalsoservedonacutbananaleafwhichisbelievedtobehygienic.
AtypicalVegetarianDinnerservedinBananaleavesinaWedding
TypicalvegetarianmealservinginSouthIndia
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PictureofNon-VegetarianfeedinginaMuslimWedding
Thenon-vegetarianlunchesanddinnersinthemarriagesorfunctionswithlargegatheringarealsoservedwithpeopleseated in rowsor in isolated tables.Thefood iskepton thetableorinabuffetandthepeoplehelpthemselves.Thesearethetraditionalpractices,butsometimesyouseeamixofbothduringthelunchanddinnersservedinmarriageswithgatherings of several hundreds and often in thousands. The major difference betweenvegetarianandnon-vegetariandinnersisthelargenumberofvarietiesandcoursesofferedinvegetarian foodunlike innon-vegetariandinners.Commonly, theBiryani is themaindishwithcurry,adaal,araithaandsometimeschickenassidedishalongwithParathasinanynon-vegetarianmassfeedinglunchordinner.
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DISHESFORLUNCHANDDINNERVEGETARIANCURRIES
ToorDaalPalakKatli(toservefour)
ToorDaalPalakKatli
Ingredients:
PigeonpeasSpiltandskinned
(ToorDaal)-1cup
Spinach-chopped2cups
Onion(medium)-1
Garlic-5-6
GreenChilies-2cut
Tomatoes(small)-3
Tamarindpaste-1/2teaspoon
Cumin,Fenugreekpowder
(homemade)-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Corianderleaves-Fistful
Refinedoil-1tablespoon
Curryleaves-8-10
Mustard-1/4teaspoon
Salttotaste
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Method
Pressurecookalltheingredientswith3cupsofwaterexceptcurryleavesandmustardforabout10minutes.Releasethesteamandsmashthecookeddaal.
Forseasoning
1. Heatoilinafryingpanthenaddmustardseeds,smallgarlicpiecesandfrywell.Addafewcurryleavesintheendtooil.
2. Addsmashdaalintothefryingpanandallowittocookforoneminute.
Thiscanbeservedwiththeplainwhiterice.
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ToorDaal(AlsoknownasSambar)(toservefour)
ToorDaal
ToorDaal
Ingredients:
PigeonpeasSpiltandskinned-1Cup
(ToorDaal/ArharkiDaal)
Onion(medium)-1
Garlic-5-6
Tomatoes(medium)-3
GreenChilies(long)-2
Chilipowder1/2teaspoon
Tamarindpaste-1/2teaspoon
Cumin+Fenugreek
powder(roasted)-1/2teaspoon
Curryleaves-7-8
Corianderleaves,MustardSeeds-1/2teaspoon
Turmericpowder
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Salttotaste
Method:
1. Pourwashedtoordaalintocookertogetherwithchoppedonion,tomatoes,chilies,garlic,chilipowder,turmericpowder,cumin,fenugreekseedspowderandcorianderleaves.Cookitfor8-10minutesunderpressure.
2. Thenmashtheabovecookedingredientsandaddtamarindpasteandsalttotaste3. Addcutdrumstickswithsalttothesmasheddaalandcookforanothertwominutes
underpressure.
Tadakaforseasoning:
Heatoil inasmallpan,addchoppedgarlic,frytogoldenbrownandaddmustardseedsandcurryleaves.Thisisknownastadaka.Pourthetadakaonthesurfaceofsmasheddaalcookedwithdrumsticksandservehot.
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Mulli-MoongKadai(toservefive)
MulliMoongKadai
Greengram
Ingredients:
GreenGramDaal
(SabutMoongDaal)-1cup
Radish-2nos.
Onion(medium)-1
Garlic-5-6
Tomatoes(small)-2
Corianderleaves-Fistful
Cumin+Fenugreek
powder(homemade)-1/2teaspoon
Coconutpaste-2tablespoon
Tamarindpaste-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
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Corianderpowder-1/2teaspoon
Curryleaves-8-10
Mustard-1teaspoon
Oil-2tablespoon
Salttotaste
Method
1. Dryroastgreengramdaaltogoldenbrowninapan2. Makemasalaofthefollowingingredients
a.Coconutpaste
b.Onion
c.Tomatoes
d.Garlic
e.Corianderleaves
f.CuminandFenugreekseedspowder
3. Pourroastedgreengramdaal,choppedradish,masala,chilipowder,turmericpowder,corianderpowder,tamarindpasteandsaltintothepressurecookerwithtwocupsofwaterandcookitfor56minutes.
Forseasoning
Heat oil in a frying pan, then add garlic pieces and fry to golden brown.Addmustardseedsandcurryleaves.Transferthisontothecurry.
Itisreadytoservewithriceorchapati.
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BhajikaChar
Bhaji,CharandKabab
Bhajiiscommonnameforgreenleaves.ThegreenleavesusedherecouldbeDrumstickleaves,orAmarantusleavesorotherediblegreenofthisfamily
Ingredients:
Spinach(Bhaji)-1bigbowl
WholeGreenGram
(MoongDaal)orPigeonpeas
(Toor/ArharkiDaal)-1cup
Onion(large)-3
Coconutpieces-few
Corianderleaves-1tablespoon
Garlic-10to12
TurmericPowder-1/2teaspoon
Tomato(medium)-1
Chilipowder-11/2teaspoon
Curryleaves-10to15
Pepperpowder-1/2teaspoon
CuminandFenugreek
Seedspowder-1/2teaspoon
Tamarindpaste-1teaspoon
Oil-2teaspoon
Salttotaste
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Method:Thishastobepreparedintwostages
1. Boiltheroastedmoong(noneedtoroastifArharisused)andgreenleavesinpressurecookerfortwowhistles(otherwiseitwillbeovercooked)byaddingtwoglassesofwater
2. Decantthewaterandkeepthestalkcookedleavesasideforuse.
Tomakebhaji:
1. Grindthefollowingingredients:a.Coconutpiecesb.GarlicandCorianderleaves2. Frychoppedonion(2)insufficientoil,thenaddtheabovetogetherwithmasalachili
powder1/2teaspoon,1/4teaspoonturmericpowderandsalttotaste3. Addcookedleavesandmoong(strained)tothemasalaandstiritwell(Thisbecomesthe
sidedish-Bhaji)
Tomakechar:
1. Grindthefollowingingredients:onion(1medium),tomato,garlic,corianderleaves,curryleaves,cuminFenugreekseedspowderandpepperpowder
2. Heatoilinapanaddmustardseeds,whencracks,puttheabovegroundmasalaandfryitbyaddingchilipowder,turmericpowderandtamarindpaste
3. Addthestalkwhichisstrainedfromthegreenleavesandgreengramorsouptothepanwithmasala.
ThisisBhajikachar,wheretheBhajiisservedassidedishandthecharasaspicycurry.ThismakestypicalSouthIndianlunchwithwhiterice.
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BesankiKadai(toserveeight)
BesankiKadai
Ingredients:
Besan(Bengalgramflour)-200grams
Onion(medium)-4
Garlic-5to6
Corianderleaves-2tablespoon
CuminandFenugreekSeedspowder-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Coconutgrated-1/2cup
RoastedChanna-1/4cup
Mustard-1/2teaspoon
Tamarindpaste-1/2teaspoon
Curryleaves-7to8leaves
GreenChilies-4to5
Tomato(small)-1
Oil-2tablespoon
Salttotaste
Method:
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1. Makethepasteofthefollowingingredients:
a.1choppedOnion
b.Garlic
c.Corianderleaves
d.CuminFenugreekSeedspowder
e.Gratedcoconut
f.Roastedchannapowder
g.Tomato
2. Forseasoning
a.Heatoilinthevessel
b.Tothisaddmustardseedsandcurryleavestocrack
c.Addthepasteoftheingredients
d.Addchilipowder,turmericpowder,tamarindpaste,salttotasteandwatertomakemediumthickkadai
3. Mixbesan(Bengalgramflour),finelychoppedonion,greenchilies,corianderleaves,saltandwatertothickandconsistentbatter
4. Makesmallroundcutletsofthisbatteranddeepfryitorsteamit5. Putthesecutletsintobesankikadaiandgarnishwithcorianderleavesandserve.
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BagaraBaingan(toservesix)
BagaraBaingan
Ingredients:
RoundBrinjal(eggplant)-1/2kg
Onion(large)-2
Tomatoes-3
SabutGaramMasalaCloves-3
Cinnemon-3
(small):Cardamom3
GaramMasalapowder-1/4teaspoon
Ginger-garlicpaste-1teaspoon
BlackPepper(sabut)-10-15
Curryleaves-10-15
Coconutpaste-1smallpiece
Poppyseeds(kuskus)-1tablespoon
Sesameseeds(Til)-1tablespoon
Groundnutseeds-2tablespoon
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Tamarindpaste-1tablespoon
CuminFenugreekSeedspowder-1teaspoon
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Oiltofry-3-4tablespoon
Salttotaste
Method:
1. Fryandmakemasalaofthefollowingingredients:
Onion,coconut,poppyseeds(kuskus),sesameseeds(til)andgroundnutseed.
Grindalltheaboveintosomefinepaste
2. Useadeepfrypantofrytheonionintotransparentandaddblackpepper,sabutgarammasala,curryleavesintoit.Addginger-garlicpaste,garammasalapowder,turmericpowderandchilipowder
3. Addfullsizebrinjalhalfsplitinto4quartersalongwithtomatoesandcorianderleaves4. Nowaddthepaste,salt,tamarind,cumin,fenugreekseedspowderandwater,cookona
lowflamefor56minutes(Note:Usesufficientoilsothatoiliscoversatthetopofthecurrywiththickgravysettlingdown)
5. Whenoncetheoilissettledandbrinjaliscookedaddtwo,threegreenchiliestogarnishit.
Averytastybagarabainganisreadyandtastesgoodwithfriedriceorbiryaniorevenwithchapati.Itisoftenstoredforweeks.
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KhattaBaingan(toservesix)
KattaBaingan
Ingredients:
Brinjal-1/2kg
Onion(large)-1
Tomatoes-4to5
Ginger-garlicpaste-1teaspoon
CuminFenugreekSeedspowder-1/2teaspoon
Curryleaves-few
GreenChilies-4to5
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Corianderpowder-1/2teaspoon
Tamarindpaste-1teaspoon
Oil-3tablespoon
Salttotaste
Method:
1. Fryonioninpantotransparentwith3tablespoonoil.Addginger-garlicpaste,chilipowder,turmericpowderandsmallpiecesoftomatoes,cookitwell.Then,mashitwell,andaddbrinjal,cuminfenugreekseedspowder,curryleaves,greenchiliesandcoriander
-
leaves.2. Addtamarindpaste,saltandcooktillthebrinjalistenderandoilissettledatthetop
Thismakesgoodsidedishwithkhichidi,biryaniandchapatti
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TomatokaBhurta(toserveforsix)
TomatoKaBhurta
Ingredients:
Tomatoes-1/2kg
GreenChilies-4
Chilipowder-3/4teaspoon
Turmericpowder-1/4teaspoon
Corianderleaves-Fistful
Tamarindpaste-1teaspoon
CuminFenugreek
Seedspowder-1/2teaspoon
Mustard-1/4teaspoon
Curryleaves-1012leaves
SabutredChilies-2
Garlic-6
Oil-1tablespoon
Potato(small)-1
Onion(medium)-1
Salttotaste
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Method:
1. Choptomatoesintosmallpieces2. Putalltheingredientsintocooker
(a)Tomatoes
(b)GreenChilies
(c)Chilipowder
(d)Turmericpowder
(e)Corianderleaves
(f)Onion
(g)Garlic
(h)CuminFenugreekSeedspowder
(i)Tamarindpaste
(j)Smallpiecesofpotatoes
(k)Salt
3. Cookittillitbecomesanicepasteorslightlysmashitwhenitiscooled
ForSeasoning:
Heatoilinadeeppanadd2-3smallpiecesofgarlicandfryittillgoldenbrownthenaddreddrychilies,mustardseedsandcurryleaves.Pourthisontothecurryandgentlymix.
Tomatokabhurta is ready to serve.This tastesgoodwithplain rice, alongwithmuttonmasalaassidedish.
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ChannaMod-Baingan(SproutedChickpeasandEggplantCurry)
(toservesix)
ChannaMod-Baingan
Ingredients:
SproutedChickpeas-2cups
Brinjal-1/4kg
Onion(large)-1
Tomatoes-3to4
Coconutpaste-1/4cup
Ginger-garlicpaste-1teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Corianderpowder-1/2teaspoon
Corianderleaves-1tablespoon
Oil
Salttotaste
Method:
1. Fryonioninapressurecookerintotransparentandaddginger-garlicpaste,chilipowder,turmericpowderandfrywell.Puttomatoespureeintoitandthenaddsproutedchickpeasandsaltandtwocupsofwater.Cookunderpressureforabout5minutes.
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2. Openthecookeraddcoconutpasteandbrinjal,cookagainforabout2minutesagain,closingthelid.
Thecurrywillbereadyandtastesgoodwithplainsteamedriceorchapati.
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NON-VEGETARIANCURRIES
GoshtKhurma(toservesix)
GoshtKhurma
Ingredients:
Mutton(goodquality)-1/2kg
Coconutgrated-1cup
Potatoes(bigsize)-3
Chilipowder-1teaspoon
Onion(bigsize)-2
Turmericpowder-1/2teaspoon
Ginger-garlicpaste1tablespoon
GaramMasala
powder(homemade)1/2teaspoon
Corianderleaves-1teaspoon
PlainYogurt-1/2cup
Lemon(mediumsize)-1
Tomatoes(smallsize)-3
Oil-1/2cup
Salttotaste
Method:
-
1. Grindandmakeapasteofthefollowingingredients:
Ginger-garlicpaste,garammaslapowderandcorianderleaves
2. Fryfinelychoppedonionintogoldenbrowninacookerthenaddtheabovepasteandfrywell
3. Addchilipowder,turmericpowderandsalt4. Addcleanedmeatpiecesandmixwell5. Addyogurtandlemonjuice6. Pressurecookforabout10minutesdependinguponthequalityofmeat7. Addpasteofgratedcoconutandtomatoesgroundinamixi8. Addpotatopieces9. Cookittillthepotatoesdoneandoilsettledatthetopagainunderpressurefor2-3
minutes.
Goshtkhurmaisreadytoservewithbasmatifriedriceorplainsteamedrice.
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GoshtTharkariSalan(vegetableslikeKnolkhol,Radishetc.,Curry)
(toservesix)
GoshtKnolkhol
KnolKhol
Ingredients:
Mutton-1/4kg
Knolkhol(Gathgobi)-1/4kg
Onion(medium)-1
Ginger-garlicpaste-1teaspoon
Tomatoes(smallsize)-3
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Oil-1tablespoon
Corianderleaves-Fistful
GratedCoconut-1cup
Salttotaste
-
Method:
1. Grindandmakeapasteofgratedcoconutandtomatoes.2. Frychoppedonioninoilinacookertogetherwithginger-garlicpaste3. Addchilipowder,turmericpowderandfryforsometime4. Thenaddmutton&Knolkholpiecesandcooktillwaterisdried5. Addcoconut,tomatopaste,corianderleavesandsalt6. Cookallunderpressurecookerforabout10minutes.Addwatersufficienttomakethick
gravy.
Tastesgoodwithplainsteamedrice.
-
Dalcha(toservesix)
Dalcha
Gourd
Ingredients:
Mutton-1/4kg
Pigeonpeasspiltandskinned
(ToorDaal/ArharkiDaal)-11/2cup
Onion(mediumsize)-2
Tomatoes(mediumsize)grindtopaste-3
GaramMasalapowder(Homemade)-1/2teaspoon
Ginger-garlicpaste-1teaspoon
Corianderleaves-2tablespoon
Chilipowder-1teaspoon
Cumin-1/2teaspoon
Turmericpowder-1/2teaspoon
GreenChilies-2to3
Tamarindpaste-1/2teaspoon
Oil-1/2cup
-
Salttotaste
Method:
1. Boiltoordaalwithlittleoilandsaltinapressurecookerfor5minutesandmashitwell.2. Makemasalaofthefollowingingredients:
a.Ginger-garlicpaste
b.GaramMasala
c.Corianderleaves
d.Cumin
3. Fryonionintogoldenbrowninacookeraddthegroundmasalaandfrywellfor3-4minutes
4. Thenaddchilipowderandturmericpowder5. Addmuttonpiecesintoitfrywell,cookitunderpressurebyaddingtomatopastefor
about8to10minutes(dependinguponthequalityofmutton)6. Addsmasheddaalintothemuttongravyandleaveitforfewsecondstilltheoilsettleat
thetop7. Tomakeitmoretastyaddsmallpiecesofbottlegourd(lawki),pre-cookedinsaltwater.8. Transferitintoabowl,garnishitwithcorianderleavesandgreenchilies
Themuttondalchagoeswellwithbiryani,gheericeandchapati
-
KoftaSalan(Muttonballscurry)(toservesix)
KoftaSalan
KoftaFry
Ingredients:
MincedMeat-1/4kg
Onion(mediumsize)-2
Coconutpaste-4cup
RoastedChannadalpowder-2tablespoon
Ginger-garlicpaste-1tablespoon
GaramMasala-1tablespoon
Chilipowder-2teaspoon
Turmericpowder-1teaspoon
Tomatoes(mediumsize)-3to4
Corianderleaves-Fistful
-
Oil-2tablespoon
GreenChilies-3
Salttotaste
Method:(Tomakekoftafollowthefollowinginstructions)
1. Grindormixinasmalljarofmixithefollowingingredients
a.Mincedmeat
b.RoastedchannaDaalpowder
c.Onionchoppedintosmallpieces3/4
d.Coconutpaste1teaspoon
e.Tomato1/2cutintosmallpieces
f.ChilipowderandTurmericpowder
g.Ginger-garlicpaste1teaspoon
h.GaramMasala1/2teaspoon
i.Corianderleaves
j.Salttotaste
Itmakesthickdoughaftergrindingandmakeasmallballoutofitonyourpalmapplyinglittlewater. These are calledKoftas.Keep the koftas aside in a plate for adding to thegravy.Thesamekoftascanalsobefriedonapanwithalittleoil.OftenkoftacurryisalsoservedalongwithKoftafry.
Tomakecurry
1. Grindremainingtomatoesandcoconutpaste,waterandsaltintoapaste2. Frytheoniontotransparentwithginger-garlicpasteinpressurecooker3. Thenaddgarammasalapowder,chilipowder,turmericpowderandfrywell.Thenadd
thetomatoesandcoconutpaste4. Itmakesathickgravy5. Addcorianderleavesandgreenchiliesandcooktillboil6. Whenthecurrystartboilingputkoftasintothecurryandcookitinpressurecookerfor
about5minutes
Thedeliciouskoftacurryisreadytoservewithplainriceorkhichdiorchapati.
-
GoshtBainganSalan(toservefive)
GoshtBainganSalan
Ingredients:
Mutton-1/4kg
Brinjaloreggplant(long)-1/4kg
Coconutpaste-1cup
Tomatoespuree-1cup
Garlicpaste-1/2teaspoon
CuminFenugreek
Seedspowder-1/2teaspoon
Onion(grind)-2tablespoon
Corianderleaves-1tablespoon
Chilipowder-1teaspoon
Turmericpowder-1teaspoon
Corianderpowder-1/2teaspoon
Tamarindpaste-1/2teaspoon
Oil-1tablespoon
Salttotaste
Method:
-
1. Fryoniontotransparentinpressurecooker,addgarlicpasteandcuminfenugreekseedspowderfrywell
2. Addchilipowder,corianderpowderandturmericpowder3. Putcleaned,muttonpiecesandsalttotaste4. Cookitunderpressuretillthe80%ofthemuttonisdone(56minutes)5. Thenopenthepressurecookeraddbrinjal(longpieces)intoitwithcoconutpaste,
tomatopureeandcorianderleaves6. Cookitopenuntilthebrinjaliscookedinabout23minutesandoilissettledatthetop
ofthecurry
Muttonwithbrinjalcurryisreadytoservewithplainrice.
-
Kulthikakat(madefromHorseGramextract)withkoftaoregg.
(toservefor6Members)
Kulthikakat
Ingredients:
Horsegram(Kulthi)-1kg
Onion(mediumsize)-2
Tomatoes-4
Coconutpaste-3tablespoon
Ginger-garlicpaste-1teaspoon
GaramMasala-1/2teaspoon
Cumin+Fenugreek
Seedspowder-1/2teaspoon(roasted)
Corianderleaves-1teaspoon
Curryleaves-1teaspoon
Chilipowder-1teaspoon
Tamarindpaste-1teaspoon
Oil-2teaspoon
Salttotaste
Method:
1. Boilthehorsegraminapressurecookerbyaddingsufficientwater,forabout10
-
minutes.Decantandcollectbrownishwaterinabigvessel2. Repeatitoneortwotimestogetthefullextract.3. Evaporatethisextractandtillitcondensedtoathickbrowngravy.Thenaddthepasteof
thefollowingingredients:
a.Coconutpaste
b.Onion
c.Tomatoespaste
d.Ginger-garlicpaste
e.GaramMasalapowder
f.CuminFenugreekSeedspowder
g.Corianderleaves
Alltheabovegroundinonegoinamixigrinder
4. Addchilipowder,tamarindpasteandsalt5. Fryonionbyaddingoilorbutterorgheeinafryingpan.Thenaddcurryleaves.
Transferthistothethickgravy.6. Addmuttonkoftastoit,(formakingmuttonkoftafollowthemuttonkoftarecipe)and
boilittillitisdone.
Athickbrowncolourhorsegramkatisreadytoserveasavegetariandish.Butnormallytheseparatelypreparedmuttonkoftasorboiledandspliteggsareadded.Thishasalongshelflifeandevenstockedindeepfreezerforoveranyear.Thethickeritiscondensedbyevaporations,moretastyitis.
-
TomatokaKhatta(toservefour)
TomatokaKhatta
Ingredients:
Tomatoes-1/2kg
Egg(optional)-4
GreenChilies-4
Corianderleaves-1tablespoon
Ginger-garlicpaste-1teaspoon
CuminandFenugreek
Seedspowder-1/2teaspoon
Onion(large)-1
Chilipowder-1teaspoonTurmericpowder-1/4teaspoon
Salttotaste
Oil
Method:
1. Choptomatoesintosmallpieces2. Fryonioninadeeppanandaddginger-garlicpaste,chilipowderandturmericpowder3. Addtomatopieces,greenchilies,cuminfenugreekseedspowder,saltandcoriander
leaves.Cooktillthetomatoesdonewell.4. Boiltheeggs,removetheshells.Putitintotomatocurry
-
Thisisgoodcurrywithkhichdi.
-
KhoprekaChar(toservefour)
KhoprekaChar
Ingredients:
Coconutpaste-1cup
Tomatoescut-1/2cup
Onion(medium)-1
Garlic-6pods
Corianderleaves-Fistful
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
CuminFenugreekSeedspowder-1/2teaspoon
Egg(optional)-4
Tamarindpaste-1teaspoon
Curryleaves-8to10leaves
SabutredChilies-2to3
MustardSeeds-1/2teaspoon
Oil
Salttotaste
Method:
-
1. Makepasteofthefollowingingredients:
(a)Onion
(b)Garlic
(c)Corianderleaves
(d)Cumin,FenugreekSeedspowder
2. Frymustardseeds,curryleaves,dryredchilies,chilipowder,turmericpowderandfrywellfor34minutes
3. Addgroundcoconut,tomatopaste,tamarindandsalt4. Whenstartboilingbreakopentheeggs,anddropintothecurry.Donotstirandallow
theeggstocookinthegravy.
Coconutcurrywitheggsarereadytoeatwithplainrice.
-
MurghKhurma(ChickenKhurma)(toservesix)
MurghKhurma
Ingredients:
Chicken(mediumpieces)-1/2kg
Onion(largesize)-1
Tomatoes(mediumsize)
aspaste-3
Yogurt-2tablespoon
Lemonsmallsize-1
Ginger-garlicpaste-1teaspoon
GaramMasalapowder-1/2teaspoon
Corianderleaves-Fistful
Coconutpaste-1/2cup
Chilipowder-11/2teaspoon
Turmericpowder-1/2teaspoon
Oil-21/2tablespoon
Salttotaste
Method:
1. Fryonionintogoldenbrowninapressurecooker2. Addthefollowingingredients
-
a.Ginger-garlicpaste
b.GaramMasalapowder
c.Corianderleaves
d.Chilipowder
e.Turmericpowder
3. Frythismasalaandaddcleanchickenpiecesintoitaddyogurt,lemonjuice,tomatopaste,coconutpasteandsalt
4. Cookitunderpressureonlyfor5minutesaschickencooksfaster.
Thisisreadytoservealongwithbasmatifriedriceandwhitesteamedrice.
-
MurghKadai(Kadaichicken)(toservesix)
MurghKadai
Ingredients:
Chicken-1/2kg
Onion-1(Big)
Tomato-1(medium)
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Ginger-garlicpaste-1teaspoon
BlackPepperPowder-1/2teaspoon
GaramMasala-1/2teaspoon
Cuminpowder-1/2teaspoon
Capsicum(bellpepper)
(largesize)-2large
Corianderleaves-Fistful
GreenChilies-2to3
Method:
1. Marinatechickenwithchilipowder,turmericpowder,ginger-garlicpasteforafewhours
2. Heatoilinpressurecookeraddgarammasalaingredientshavingcardamom,cinnamon
-
andcloves,blackpepperandcutonionandfrywell.3. Thenaddginger-garlicpaste,cuminpowderandmarinatedchickenalongwithfined
choppedtomatoes4. Thenaddgarammasalapowder,bellpepperandcorianderleaves5. Garnishitwithgreenchiliesandcurryleaves
Kadaichickenisreadytoservewithchapatiandwhiterice.
-
MachilikaSalan(FishCurry)(toserveeight)
MachilikaSalan
Ingredients:
Freshwaterfish-1kg
Onionlargesize-1
Coconutpaste-1cup
Tomato-3to4
Garlic-8to10
CuminFenugreekSeedspowder-3/4teaspoon
Chilipowder-11/2teaspoon
Turmericpowder-1/2teaspoon
Tamarindpaste-1teaspoon
Corianderleaves-1tablespoon
GreenChilies-3to4
Curryleaves-8to10leaves
Oil-1cup
Method:
1. Cleanthefishpieceswithlemonwaterandsalt2. Grindandmakemasalaofthefollowingingredients:
a.Onion
-
b.Tomatoes
c.CuminFenugreekSeedspowder
d.Garlic
e.Corianderleaves
3. Frythismasalainsufficientquantityofoilinavesselordeeppan,thenaddchilipowder,turmericpowder,coconutpaste.Addwatertomakegravy.Addtamarindpasteandsalt
4. Putcurryleavesandgreenchiliesallowtoboil.Whenitisboiling,addfishpiecesandallowtocookonlowflame,tillitisdonewithoutstirring.Whentheoilissettledatthetop,thefishcurryisreadytoeat.
Tastesgoodwithwhitesteamedrice.
-
JhingaTomatoSalan(toservefive)
JhingaTomatoSalan
Ingredients:
Shrimps(Jhinga)-1/4kg
Tomatoes(bigsize)-2
Onion(mediumsize)-1
Ginger-garlicpaste-1/2teaspoon
GaramMasala-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Chilies-2
Corianderleaves-1teaspoon
Oil-1/2cup
Salt
Method:
1. Removetheveinsatthebackoftheshrimpsandcleanitwithlemonjuiceandsalt.2. Fryonioninapanintotransparentandaddginger-garlicpaste,chilipowder,turmeric
powderandgarammasalapowder3. Thenputsmallcuttomatoesandcorianderleavesandsalt.Cookittoasmoothpasteadd
shrimpsandgreenchilies.4. Cookonlowflameforabout2to3minutesortilltheshrimpsaredone.
-
SIDEDISHES-VEGETARIAN
Aloo-Palak(toservefour)
Aloo-Palak
Ingredients:
Spinach(palak)-3cups
Potatoes(mediumsize)-3
Onion(medium)-1
Ginger-garlicpaste-1teaspoon
Chilipowder-1/2teaspoon
Turmericpowder-1/4teaspoon
Corianderleaves-Fistful
Coconutpaste-1teaspoon
Tomatoes(small)-1
Oil-2tablespoon
Method:
1. Fryoniontotransparentinacookerandaddginger-garlicpaste,chilipowderandturmericpowder.
2. Addcutspinach,potatoes,tomatoes,corianderleavesandcoconutpaste.3. Cookitunderpressureforabout5minutesbyputtingsaltandlittlewatertomakea
thickgravy.
Thisisasidedishgoeswithrotisorchapatis.
-
BhendiPalya(toservefour)
BhendiPalya
Ingredients:
Ladiesfinger-1/2kg
Onion-1/4kg
Curryleaves-8to10leaves
Mustardseeds-1/4teaspoon
RedChili(Sabut)long-2
Chilipowder-1/4teaspoon
Turmericpowder-1/4teaspoon
Oil-1tablespoon
Corianderleaves-Fistful
Salttotaste
Method:
1. Cutladyfingerintosmallroundpiecesandroastitonthedrypantillthewaterevaporateandstickyfeeldisappear
2. Pouroilinafryingpan3. Adddrylongredchilies,mustardseeds,curryleaves.Thenaddchoppedonionfryto
transparent.Addchilipowder,turmericpowderandladiesfingerpieces.4. Cookitwithoutaddingwatertillitisdoneonalowflame.Thengarnishwithcoriander
leaves.
-
This isa sidedish,canalsobegoodwithchapatis.Anyothervegetablecanbeused topreparethisdryfriedsidedish.
-
SaimkiPhalliKiSabzi(toserveeight)
SaimkiPhalliKiSabzi
BroadBeans
Ingredients:
BroadBeans
(Saimkiphalli)-1/2kg(cutintosmallpieces)
Onion(large)-1
Tomatoes(medium)-1
Ginger-garlicpaste-1teaspoon
Pepperpowder-1teaspoon
Corianderleaves-2tablespoon
Chilipowder-3/4teaspoon
Turmericpowder-1/4teaspoon
Salttotaste
Oil
Method:
-
1. Grindandmakepasteofthefollowingingredients:
(a)Ginger-garlicpaste
(b)Corianderleaves
(c)Pepperpowder
(d)Onion
(e)Tomatoes
2. Frythispasteinoil,byaddingchilipowderandturmericpowder3. Thenaddbroadbeanscutintobigpiecesandaddsalttotaste.4. Cookforabout3minutesinapressurecookerbyadding1/2cupofwater
Athicksaimkisabziisreadytoeatwithchapati.
-
MatkiKiPhalliKiSabzi(toserveeight)
MatkiKiPhalliSabzi
ClusterBeans
Ingredients:
ClusterBeans(Matkikiphalli)-1/2kg
Onion(large)-1
Ginger-garlicpaste-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Tomato(medium)-1
Corianderleaves-1tablespoon
Oil-1/2cup
Salttotaste
Method:
1. Cutclusterbeansintosmallpieces2. Fryonionintotransparentinacooker,addginger-garlicpaste,chilipowderand
-
turmericpowder3. Thenaddcutvegetablealongwithtomatoes,corianderleavesandfrywell.Addsome
waterandsalt.Cookitinasmallpressurecookerforabout3minutes
Thisisreadytoservewithchapatiordaalrice.
[Note:Ifyouwanttoputmincedmeatyoucanadditwhilefryingvegetables)
-
Bean-Aloo-MethiSabzi(toservefour)
Bean-Aloo-MethiSabzi
Ingredients:
Freshbeanseeds-2cups
Fenugreekleaves
(MethikaPatha)-2cups
Potatoes-1/4kg
Onion(medium)-1
Ginger-garlicpaste-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Tomato(medium)-1
Corianderleaves-1tablespoon
Oil-3tablespoon
Method:
1. Heatoilandfryonionintotransparentinacooker.Addginger-garlicpaste,chilipowderturmericpowder,beanseeds,fenugreekleaves,cutpotatoes,tomatoes,corianderleavesandsalt.
2. Frywellandthenaddacupofwaterandcookitunderpressureforabout5minutes.
This is vegetarian dish can be alsomade non-vegetarian by addingmincedmeat to theingredients.Thisisreadytoservealongwithroti.
-
PalakCutletkaChar(toservefour)
PalakCutletkaChar
Ingredients:
Spinach(chopped)-3cups
BengalgramDaal(ChannaDaal)-1cup
Onion(medium)-2
GreenChilies-2
Corianderleaves-Fistful
Tomatoes-4to5
Cuminseeds-1/2teaspoon
Mustard-1/2teaspoon
Curryleaves-10to12leaves
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Corianderpowder-1/2teaspoon
Oil-enoughtofry
Salttotaste
Method:
1. Boilspinachwithlittlewaterandsaltinapan2. Soakchannadaalinwaterfor2hours
-
3. Grindsoakchannadaalandspinachtoroughgrainsandmixwithfinechoppedonion,chiliesandcorianderleavesintosmallpieces.Addsalttotastewhilemixing.
4. Makesmallcircularcutletsanddeepfryitinoil.Keepthenaside.
Forcurry:
1. Boiltomatoes,smashthemintopaste2. Addchilipowder,corianderpowder,turmericpowder,saltandboilit
Forseasoning:
1. Heatoilinapanandaddcuminseeds,mustardseedsandcurryleaves2. Addthesmashedtomatoespuree,littlewater,saltandcookfor3minutes3. Addfriedcutletstothisgravyandgarnishwithcorianderleaves4. Thepalakcutletsareservedbothasfriedcutletsaswellasdippedinthegravy.
Tastesgoodwithplainsteamedrice.
-
Khaddu(Pumpkin)Palya(toservefour)
Khaddu(Pumpkin)Palya
Ingredients:
Pumpkin-1mediumsize
Onion(large)-1
GreenChilies-2
Chilipowder-1/2teaspoon
Turmericpowder-1/4teaspoon
Corianderleaves-1tablespoon
BlackgramDaal-1/2teaspoon
BengalgramDaal-1/2teaspoon
Curryleaves-8to10
Oil-2tablespoon
Mustardseeds-1/2teaspoon
Method:
1. SoakBengalgramdaalandBlackgramdaalinwaterfor10minutes2. Cutpumpkinintocubeswithoutremovingtheskin3. Warmoil,addcurryleaves,mustardseeds,GreenChilies4. Addonionandfrywell,thenaddsoakeddaalsintoitalongwithchilipowder,turmeric
powder5. Addpumpkinpieces,corianderleavesandsalt
-
6. Pressurecookforabout2minutesbyadding1/2cupofwaterorverylittlewater
Drypumpkinsabziisreadytoeatwithchawalkirotiorwithchapatti.
-
SIDEDISHES-NONVEGETARIAN
AndaySoykisabzi(toservefive)
AndaySoykisabzi
Ingredients:
DillLeaves(SoykaPatha)-4cups(cutandcleaned)
Onion(medium)-4
GreenChilies(long)-2
Ginger-garlicpaste-1/2teaspoon
Turmericpowder-1/4teaspoon
Tomato(small)-1
GaramMasalapowder-1/2teaspoon
Chilipowder-1teaspoon
Corianderleaves-1tablespoon
Eggs-2
Oil-3tablespoon
Salttotaste
Method:
1. Fryonioninapanintotransparent.Thenaddsmallcutgreenchilies,ginger-garlicpaste,garammasala,chilipowder,turmericpowder.Addchoppeddillleavesalongwithtomatopiecesandsalt,cookittillitisdonewithlittlewater
2. Breakopentwoeggs,andaddtopanandleaveitwithoutstirringit,tilltheeggsare
-
cookedhard.Thenputcorianderleavesandstirtobreaktheeggsintotinypieces.
Atastysoykisabziisreadyandisgoodwithchapatis.
-
GoshtMasala(toservefour)
GoshtMasala
Ingredients:
Mutton(goodquality)-1/2kg
Onion(medium)-1
Tomato(bigsize)-1
Corianderleaves-1/2cupcut
Ginger-garlicpaste-1tablespoon
Pepperpowder-1teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Oil-2tablespoon
Salttotaste
Method:
1. Grindmasalapastewithfollowingingredients
a.Ginger-garlicpaste
b.FinelychoppedOnion
c.Tomatoes
d.Corianderleaves
-
e.Pepperpowder
2. Heatoilinapressurecookerandaddthegroundpasteandfrywell3. Addchilipowder,turmericpowderandsalt4. Addmuttonandcookunderpressurefor10to12minutes,tillthemuttonbecomessoft
andleftwiththickgravy.
Thisgoeswellwithchapati,phulkasorparathas.
-
Achar-Gosht(toservesix)
Achar-Gosht
KalonjiSeeds
Ingredients:
MuttonorChicken-500grams(smallpieces)
Onion(mediumsize)-2
Ginger-garlicpaste-1tablespoon
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Corianderpowder-3/4teaspoon
Mustard-1/4teaspoon
Cumin-1/2teaspoon
FenugreekSeeds-1/2teaspoon
Yogurt-1cup
Corianderleaves-1tablespoon
GreenChilies-2
Kalonji(Nigellaseeds)-10grams
Oil-1/2cup
-
Salttotaste
Method:
1. Precookthemuttoninapressurecookerwithtwocupsofwateralongwithturmericpowderandalittlesalttill80%ofthemuttonisdone.Thisisnotnecessaryforchickenwhichcanbedirectlyaddedtothemasalaandcooked.Seethatnosoupisleftwiththemeatorchicken.
2. Addchilipowderintoyogurtandkeepaside3. Frysmallcutonioninthepantillitisdone.Thenaddginger,garlicpastefrywelladd
cumin,fenugreekseeds,kalonjiandmustardseedsandfrywell.4. Addcorianderpowder,cookedmeatorchickenpieceswithyogurttothepanalongwith
cutgreenchilies,corianderleavesandsalttotaste.5. Cookitwellwithfrequentstirringtillitisdoneandthegravyissemiliquid.
Itcanbeservedwithvegetablebiryaniorbasmatiriceorplainrice.
-
BhunaGosht(toservefour)
BhunaGosht
Fenugreekleaves
Ingredients:
MuttonorChicken-1/2kg
SabutGaramMasala(cardamom3pieces,
cloves3pieces
andcinnamonsticks3pieces)
Cumin-1/2teaspoon
Bayleaves-1/2leave
Ginger-garlicpaste-1teaspoon
Chilipowder-1teaspoon
Turmericpowder1/2teaspoon
Corianderpowder-1/2teaspoon
GaramMasalapowder-1/2teaspoon
Fenugreekleaves-1cup
Onion(mediumsize)-3-4
Oil-2tablespoon
-
Salttotaste
Method:
1. Precookmuttonwithturmericpowder,littlesaltinapressurecookerforabout8to10minutesortillthe80%ofthemuttoniscookedwhereasforchickenyoucandirectlycookitwithmasala.
2. Heatoilinafryingpan,thenaddwholegarammasala,cumin,bayleavesandonion.Fryfor1-2minutes.
3. Addginger-garlicpaste,chilipowder,corianderpowderandgarammasalapowderthenaddfenugreekleavesandsalt.
4. Tothisaddprecookedmutton(orchicken)withlittlewaterleftandcooktillitisfullydriedfor2-3minutes.
5. Garnishwithcurryleaves.
-
PassandayAdoptedfromHyderabadculinary,aspecialcurryofmuttonorchicken
(toservesix)
Passanday
Ingredients:
Mutton(boneless)-1/2kg
Onion(bigsize)-2
Yogurt-1cup
Chilipowder-1teaspoon
Blackpepper-10(inno.)
Cuminseeds-1teaspoon
Almondpaste-1teaspoon
Coconutpasteorpowder-1cup(smallpiece)
GaramMasalapowder-(cardamom4pieces,
cloves4pieces&
cinnamonsticks-4pieces)
BlackCuminseeds
(ShahZeera)-1/4teaspoon
RoastedChannaDaal-2tablespoon
Oil-1cup
Gingerandgarlicpaste-1teaspoon
Saffron(Zaffron/Kesar)-1/2teaspoon
-
Corianderleaves-Fistful
Mintleaves(few)
Method:
1. Marinatemeatfor2hourswithyogurt,lemonjuicetogetherwithchilipowder,turmericpowderandlittlesalt.
2. Grindroastedchickpeasandalmondswithapinchofsaffronandkeepaside.3. Fryonion,cuminseeds,coconutpiecestillgoldenbrown.Makeamasalapasteby
grindingthesetogetherwithginger-garlicpaste,garammasalaandpepperseeds.4. Heatoilinacooker,addwholegarammasalaintoit,thenaddmarinatedmeatpieces
andfrywell.5. Addgroundmasalapasteandsalttotaste.6. Cookunderpressurefor15minutes.7. Openthecookerlidandaddalmondandroastedchannadaalpowder,mintleaves,
corianderleavesandkeepinalowflame,keepstirringtilltheoilsettleatthetop.Itwillbeathickgravycurry,whichgoeswellwithchapattisandalsobasmatifriedrice.
-
Kaliji-GurdhaSalan(LiverandKidneycurrywithDillleaves)
(toservefour)
KalijiGurdhaSalanwithDillleaves
Dillleaves
Ingredients:
LiverandKidney-1/4kg
Dillleaves(SoykaPatha)-2cup,cutandcleaned
Onion(mediumsize)-1
Coconutpaste-1/2cup
Tomatoes(smallsize)-3
Ginger-garlicpaste-1teaspoon
GaramMasalapowder-1/2teaspoon
Corianderleaves-Fistful
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Oil-2tablespoon
Salttotaste
-
Method:
1. Frycutoniontotransparentinacooker2. Addginger-garlicpaste,garammasalapowder,chilipowderandturmericpowderand
fryfor1or2minutes3. Thenaddcleanedliverandkidneyintoitandcontinuetofryfor4-5minutes.4. Addchoppeddillleaves(soykapatha)andtomatoandcoconutpaste5. Addsaltandcutcorianderleaves6. Addwaterjusttomakethickgravy7. Cookitunderpressureforabout5minutes
Servedwithchapathiandwhitesteamedrice.
-
Kaliji-GurdhaMasala(LiverandKidneyMasala)
(toservefive)
Kaliji-GurdhaMasala
Ingredients:
LiverandKidney-1/4kg
Onion(medium)-1
Ginger-garlicpaste-1tablespoon
Corianderleaves-Fistful
Pepperpowder-1/2teaspoon
Tomato(small)-1small
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Oil-1tablespoon
Salttotaste
Method:
1. Grindandmakethepasteofthefollowingingredients:
a.Gingerandgarlicpaste
b.Corianderleaves
c.Onion
-
d.Tomatoes
e.Pepperpowder
2. Frythepasteinapressurecookerwith2-3tablespoonsofoil.Addchilipowder,turmericpowderandstirthecleanedliverandkidneypiecesintoit.
3. Addsaltandacupofwater4. Pressurecookforabout4to5minutes
Itisagoodcompaniontochapatis.
-
BhajiGosht(toservefour)
BhajiGosht
Ingredients:
Mutton(boneless)-1/4kg
Onion(bigsize)-1
Tomato(bigsize)-1
GreenChilies-2
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Ginger-garlicpaste-1teaspoon
GaramMasalapowder-1/2teaspoon
Dillleaves(Soykisabzi)-1cup(chopped)
Fenugreekleaves-1cup
Spinach(Palak)-1cup
Corianderleaves-1tablespoon
Oil-1tablespoon
Salttotaste
Method:
1. Fryonionintotransparentinapressurecooker2. Addginger-garlicpasteandfryandaddgarammasalapowder,chilipowderand
-
turmericpowder3. Addwasheddrainedmuttonpieces4. Thenaddfenugreekleaves,dillleavesandspinachleavesfinelychopped5. Addcuttomato,corianderleaves,chiliesandsalttotaste6. Cookunderpressureforabout15minutesdependinguponthequalityofthemutton
Thickgravyofbhajigoshtgoeswellwithrotiorkichidiorfriedriceorzeerarice.
-
GoshtMethiMasala(toservefour)
GoshtMethiMasala
Ingredients:
Mutton(boneless)-1/4kg
Fenugreekleaves(MethikiSabzi)-3cups
Onion(largesize)-1
Tomato(mediumsize)-1
Ginger-garlicpaste-1teaspoon
GaramMasala-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/4teaspoon
Corianderpowder-1/2teaspoon
Oil-1tablespoon
Salttotaste
Method:
1. Fryonionintotransparentinthepressurecookerpan.2. Addginger-garlicpaste,garammasalapowder,chilipowder,corianderpowderand
turmericpowder3. Addmuttonpiecesandfrywell4. Addfenugreekleavestoitandchoppedtomatoes,corianderleavesandsalt5. Cookunderinapressureforabout15minutes.
-
Goshtmethimasalaisreadytoservewithrotiassidedishwithdaalandrice.
-
IraniKabab(toserveeight)
IraniKabab
Ingredients:
Mincedmeat-1/2kg
GratedOnion(bigsize)-1
Potatoesgrated(bigsize)-1
Breadcrumbs-1tablespoon
Ginger-garlicpaste-1teaspoon
GaramMasalapowder-1/2teaspoon
Chilipowder-1teaspoon
Turmericpowder-1teaspoon
Mintleaves(chopped)-1tablespoon
Corianderleaves(chopped)-1tablespoon
Lemon(smallsize)-1
Egg-1
Oiltodeepfry
Salttotaste
Method:
1. Washanddrainallthewaterfrommincedmeat2. Mixthefollowingingredientintothemincedmeat:
-
a.GratedOnion
b.Gratedpotatoes
c.BreadCrumbs
d.Ginger-garlicpaste
e.GaramMasalapowder
f.Chilipowder
g.Turmericpowder
h.MintleavesandCorianderleaves
i.Lemonjuice,saltandeggbeaten
3. Aftermixingalltheingredientapplylittleoilonthepalm,takelittlemincedmeatdoughandmakeintothickcutlets
4. Deepfryinanon-stickingdeepfryingpantogoldenbrown5. Garnishitinaplatewithroundcutonionandlemonpieces
Thisisreadytoservealongwithrotisorplainricewithanycurry.
-
SheekKabab(toserveeight)
SheekKabab
Ingredients:
Muttonorchicken(boneless)-1/2kg.
(Preferablemincedmeator
mincedchickenwillbebetter)
Onion(bigsize)-1
Breadcrumbs-1tablespoon
Coriander(sabut)-1teaspoon
GaramMasalapowder-1/2teaspoon
Ginger-garlicpaste-1teaspoon
Mintleaves(cut)-1teaspoon
Corianderleaves-1teaspoon
Lemon-1
GreenChilies-4to5
Turmericpowder-1/2teaspoon
Oiltofry
Salttotaste
Method:
-
1. Washanddrainthemincedmeatorchicken2. Grindalltheingredientswithmeattomakeathickdough3. Takesheekandrollthedoughonthesheek4. Removefromsheekanddeepfryitorcanbedoneinovenoroncharcoalgrill5. Garnishwithroundcutonionintheplatewithpiecesoflemon
StreetVendormakingSheekKababmadeoncharcoalgrill
-
GoshtSukhaKabab(toservesix)
GoshtSukhaKabab
Ingredients:
Muttoncubesorchickencubes-1/2kg.
Ginger-garlicpaste-1teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Lemon(small)-1
Oil
Salttotaste
Method:
1. Cookthemuttoncubesinthepressurecookeralongwiththefollowingingredientstillitissoftorabout3-5minutes:
a.Chilipowder
b.Turmericpowder
c.Ginger-garlicpaste
d.Salt
2. DryallthewaterfromkababsbyevaporatingwaterafteropeningtheLid.(Thesecanbestoredinfridgeandfriedwheneverneeded)
3. Deepfryinthefryingpantogoldenbrown4. Garnishwithcutonionandcorianderleaves
-
Thisisagoodstarteroritcanbeservedwithbhajikacharoranycurryandrice.
-
BadiMirchShikumpuri(MincedmeatStuffedinCapsicum)
(toservesix)
BadiMirchShikumpuri
Ingredients:
Capsicum(greenorredcolour)(bigsize)-6
OtheringredientsassameasinKheemaSukha
Method:
1. Preparekheemafryasgiveninkheemafry-mincedmeatrecipe2. Takebigsizecapsicumandmakeaholefromthetop,removealltheseeds.3. Fillthekheemafryintothecapsicum4. Bakethecapsicum(stuffed)inanovenoronthelowflameinagasorelectricstove,a
closedpan.Youmaysprinklesameportionofcookedmeatontothecapsicum.Addsomebuttertothevesselorbakingtray
Verydelicioussidedishwillbereadytoservewithchapati,riceorbiryani.
-
NargiziKofta(toserveseven)
NargiziKofta
Almond
Ingredients:
Egg-3
Onion(mediumsize)-2to3
Tomato-4
Almond-15to20
Drycoconutpowder-2tablespoon
Poppyseeds(kuskus)roasted-1teaspoon
Chilipowder-1teaspoon
Corianderpowder-1/2teaspoon
Turmericpowder-1/4teaspoon
GaramMasalapowder-1/2teaspoon
Yogurt-1/2cup
Chilies-2to3
Corianderleaves-1teaspoon
Oil-2tablespoon
-
Salttotaste
Method:
1. Boiltheeggs,removetheshellkeepitaside2. Makeshamikababdough(followingtheshamikababrecipe)3. Takeaplasticsheet,keeptheshamikababdoughon,itkeepeggoverit,andcoverthe
eggwithdoughproperly4. Frytheseeggstogoldenbrownandcoolthem.5. Aftercooldough,cutinthemiddleintotwoportion
Forgravy:
1. Makeapasteofonionandalsotomatoespureepaste.2. Grindthepasteoftheotheringredientslikealmond,drycoconutpowder,kuskus
(poppyseedsroasted)intoafinepaste3. Fryonionpasteinafryingpan,addchilipowder,turmericpowder,corianderpowder,
garammasalaandfrywell4. Addtomatoespuree,yogurt,greenchilies,corianderleavesandpasteofingredients
(serialno.3)5. Makeathickgravy6. Dropfriedeggscutintotwohalvesintothegravy.
Toservewithchapati,breadandkichidi.
-
MurghDoPiyaza(toservefive)
MurghDoPiyaza
Ingredients:
Chicken(boneless)-1/2kg
Onion(largesize)-4
Ginger-garlicpaste-1tablespoon
GaramMasalapowder-1/2teaspoon
Chilipowder-1teaspoon
Corianderpowder-3/4teaspoon
Turmericpowder-1/4teaspoon
Corianderleaves-Fistful
Yogurt-1cup
Chilies-3to4
Oil-enoughtofry
Salttotaste
Method:
1. Fryoniontogoldenbrownandthenaddginger-garlicpaste,chilipowder,corianderpowder,turmericpowdermixwithyogurt
2. Thenputchickenpiecesandgarammasalapowder,saltandcookittillitisdoneaddcorianderleavesandlongcutgreenchilies
3. Garnishitwithfriedonionandredchilies
-
MurghKabab(ChickenKabab)(toserveeight)
PictureCourtesy:
heenazubair.blogspot.com
Ingredients:
Chickencubes-1/2kg
Ginger-garlicpaste-1teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
GreenChilies(long)-3
Pepperpowder-1/4teaspoon
Oilforfrying
Salttotaste
Method:
1. Marinatechickeninginger-garlicpaste,chilipowder,turmericpowder,saltandpepperpowderfor34hours
2. Dryallthewaterofthekababsbydraining.3. Fryinafryingpantogoldenbrown.4. Garnishwithchilies,onionandlemonpiecesinaservingplate
Thisisagoodstarter.
-
BhunaMurgh(TandooriChicken)(toserveeight)
BHUNAMURGH(TANDOORICHICKEN)
Ingredients:
Chickenbigpiece-1kg
Ginger-garlicpaste-1teaspoon
Chilipowder-1teaspoon
Turmericpowder-1/2teaspoon
Pepperpowder-1/2teaspoon
Lemon-1
Yogurt-1/2cup
Butter-1tablespoon
Salttotaste
Method:
1. Marinatelargechickenpieceswiththepasteofthefollowingingredients:
a.PlainYogurt
b.Lemonjuice
c.Ginger-garlicpaste
d.Pepperpowder
e.Chilipowder
-
f.Turmericpowder
g.Salt
2. Keepintherefrigeratorforabout2to3hours3. Dryallthewater4. Bakeitwithbutteronagasovenoronelectricoventillitisgoldenbrown5. GarnishitwithOnion,Corianderleavesandlemonjuice
Friedsnacks,tandoorichickenandkababvendorsareacommonsightineveryIndianCityparticularlywhere themajority population is of non-vegetarians. These vendors do notflourishintheareaswherethemajoritypopulationisofvegetarians.Butinavegetarianareas onewill find evening snack vendors selling vadas, chats and themornings snackvendorssellingthebreakfast.
FriedSnacksandTandoorVendorsonroadside
-
TaliMachili(FishFry)(toservesix)
TaliMachili
Ingredients:
Fishasslicesof1/2thick
(freshwaterorseafish)-1kg
Ginger-garlicpaste-2tablespoon
Chilipowder-2teaspoon
Turmericpowder-1teaspoon
Pepperpowder-1/2teaspoon
Lemonjuice(small)-1
Cornflour-2tablespoon
Oiltodeepfry
Salttotaste
Method:
1. Cleanfishwithlemonjuiceandsaltwater2. Marinatethefishwithginger-garlicpaste,chilipowder,turmericpowder,pepper
powder,salt,lemonandcornflour3. Keepitasidefor1hour4. Deepfryinoiltogoldenbrownonlowflame5. Arrangeitonaservingplatewithcutonionandlemonpieces
-
DumMachili(BakedFish)(toservesix)
DumMachili
Ingredients:
Fish-1kg(itcanbebakedfullyorevenpieces)
Onion(mediumsize)-1
Ginger-garlicpaste-1tablespoon
Chilipowder2tablespoon
Turmericpowder-1/2teaspoon
Pepperpowder-1/2teaspoon
Corianderpowder-1tablespoon
Lemon-1
Corianderleaves-Fistful
Oil-1cup
Salttotaste
Method:
1. Grindandmakeapasteofthefollowingingredients:
a.Ginger-garlicpaste
b.Onion
c.Corianderleaves
-
d.Pepperpowder
e.Corianderpowder
f.Chilipowder
g.Turmericpowder
h.Lemonjuice
i.Salt
2. Marinatethefishwiththeabovepasteandbakeinanovenbysmearingsomebutteronthetrayorinavesselbyaddingsufficientoiliffriedinanopenpanonflame.Frytillthesurfaceturnsbrownishandcrisp.
-
MurghMasala(SpicyChickenCurry)(toservesix)
MurghMasala
Ingredients:
Chicken-1/2kg
Onion(mediumsize)-2
Tomato(largesize)-1
Ginger-garlicpaste-1tablespoon
Pepperpowder-1teaspoon
Corianderleaves-Fistful
Chilipowder-11/2teaspoon
Turmericpowder-1/2teaspoon
Oil-1/2cup
Salttotaste
Method:
1. Grindandmakepasteofthefollowingingredients:
a.Ginger-garlicpaste
b.Pepperpowder
c.Onion
d.Tomatoes
-
e.Corianderleaves
2. Frythismasalainacookerandaddcleanchickenpieces.Addchilipowder,turmericpowderandsalt.
3. Addverylittlewatertomakeathickgravy4. Cookitforabout5minutesinapressurecooker
Chickenmasalaisreadytoservewithchapatiandwhitericewithdaal.
-
MurghBadiMirchMasala(ChickenCapsicumMasala)(toservesix)
MurghBadiMirchMasala
Ingredients:
Chicken(boneless)-1/2kg
Capsicum(largesize)-2
Cashewnuts-50grams
Ginger-garlicpaste-1teaspoon
Chilipowder-1teaspoon
Turmericpowder-1teaspoon
Tomatoes(mediumsize)-2
Corianderleaves-Fistful
Oil-1tablespoon
Onion(largesize)-1
GreenChilies-2to3
Salttotaste
Method:
1. Cutchickencubesandcapsicumcubes2. Marinatechickeninginger-garlicpaste,chilipowderandturmericpowderfor23
hours3. Fryoniontotransparentinacooker.Addlittleginger-garlicpaste,thenmarinated
chickenandfryfor2minutes.Thenaddcapsicumcubeswithfinelychoppedtomatoes.
-
Cookitfor3minutesincookerwith1/3cupwater.Openthecookerandaddcashewnutpasteandcorianderleaves,stirwellandcookforanother3minutes
4. Garnishitwithcorianderleavesandgreenchilies.
Chickencapsicumisreadytoserve.
-
Jhingamasala(ShrimpsCurry)(toservefour)
Ingredients:
Shrimps(Jhinga)-1/4kg
Onion(mediumsize)-1
Tomato(mediumsize)-1
Ginger-garlicpaste-3/4teaspoon
Pepperpowder-1/2teaspoon
Corianderleaves-Fistful
Chilipowder-1/2teaspoon
Turmericpowder-1/2teaspoon
Oil
Salttotaste
Method:
1. Cleantheshrimps,removetheveinattheback2. Makemasalaofthefollowingingredients:
a.Onion
b.Tomatoes
c.Corianderleaves
d.Ginger-garlicpaste
e.Pepperpowder
3. Frythismasalainoilbyaddingchilipowder,turmericpowderandsaltincookerpan4. Thenaddcleanedshrimpsandfryfor2minutes.5. Cookitinapressurecookerforabout5minutes.
Shrimpmasalaisreadywithchapati.
-
PathaGobi(Cabbage)Kheema(toservesix)
PathaGobiKheema
Ingredients:
PathaGobi(Cabbage)-1(Mediumsize)
Mincedmeat(Kheema)-150gm
Gingergarlicpastge-1/2teaspoon
Chilipowder-1/2teaspoon
Tamarindpowder-1/4teaspoon
GreenChilies(long)-1
Tomato(Medium)-1
Onion(large)-1
Corianderleaves-1tablespoon
Oil-1tablespoon
Salttotaste
Method:
1. Cutpathagobiintosmallpieces2. Cutonion,greenchiliesandtomatoesintosmallpieces3. Warmoilinapressurecookerfryonion,greenchillypieces4. Addgingergarlicpaste,chilipowderandturmericpowder5. Addmincedmeatintoit.6. Thenaddcutpathagobi,tomatopieces,corianderleavesandsalt
-
7. Cookitunderpressureforabout3minuteswithoutaddingwater
Drypathagobiwithmincedmeat(sabzi)isready.
-
RICEDISHES-VEGETARIAN
BasmatiBagaraChawal(FriedRice)(toservefour)
BasmatiBagaraChawal(FriedRice)
Ingredients:
BasmatiRice-1/2kg
Carrot(smallsize)-1
Peas(HarayaMattar)-1/2cup
Mintleaves-fewleaves
GreenChilies-3to4
Ginger-garlicpaste-1/2teaspoon
SabutGaramMasala-2Cloves,2Cardamom,
2Cinnamonsmallsticks
Onion(big)-1
Oilforfrying-1/2cup
Salttotaste
Method:
1. Fryfinelychoppedonioninanoilwithwholegarammasalaincookerpan.Addginger-garlicpasteandfryfor2minutes.Thenaddcarrot,peas,mintleaves,greenchilies
2. Thenaddpresoakedbasmatiriceintothevessel,stirandfryfor2minutes.3. Addwater1:2ratiowater(1cuprice+2cupwater)andsalt4. Cooktillyougetfourwhistlesor3-4minutes.Thenleaveonslowflameforoneortwo
minutes.
-
Itgoeswellwithmintchutney(Refertochutneyrecipe)
-
Kichidi(toservefour)
Kichidi
Ingredients:
Superfinerice-1/2kg
GreengramDaal(Moongdal)-1cup
Oil-2tablespoon
Onion(mediumsize)-1
Ginger-garlicpaste-1tablespoon
Mintleaves-few
GreenChilies-2
Garamamasal(sabut)-4cloves,
2cinnamonsticks
and3cardamom
Method:
1. Cleanricesoakedincoldwaterforabout5minutes2. Cutonionlengthwise,fryinoiltogoldenbrownalongwithmoongdaalinacooker3. Addwholegarammasalaandginger-garlicpaste4. AddmintleavesandtwolongChilies.5. Drainriceandaddtothecooker.Addsaltandwaterin1:2ratio(1cuprice+2cup
water)6. Cookitinpressurecookertillyouget4whistles
-
Servehotalongwithanycurry.
-
SabziBiryani(VegetableBiryani)(toservefive)
SabziBiryani
Ingredients:
Vegetables(mix)
Beans-50grams
Carrot-50grams
Peas(HaryaMattar)-50grams
Capsicum(large)-1
Potato(large)-1
Onion(mediumsize)-2
Ginger-garlicpaste-1tablespoon
WholeGaramMasala
[Cardamom,Cinnamon,Cloves3each]
BasmatiRice-1/2kg
Mintleaves-1tablespoon
GaramMasalapowder-1teaspoon
Chilipowder-1/2teaspoon
Turmericpowder-1/2teaspoon
Tomatoes(mediumsize)-3
Corianderleaves-Fistful
Lemonmediumsize-1
-
Yogurt-1/2cup
Oil-1cup
Salttotaste
Method:
1. Fryoniontogoldenbrownbyaddingwholegarammasalainacookerpan2. Addcorianderleaves,mintleavesandginger-garlicpasteandfrywell3. Addgarammasalapowder,Chilipowderandturmericpowder4. Addcutmixedvegetable,Lemonjuice,yogurtandsaltandstirfryforsometime.5. Cookitfor3to4minutesinapressurecookerwithacupofwater6. Openthecookerandaddwashedbasmatiriceandwaterin1:1ratio7. Cookitinapressuretillyougetthe4whistles.
-
BisiBelaBhath(toservefour)
BisiBelaBhath
Ingredients:
Rice-1cup
ToorDaal/ArharDaal-1cup
MixedVegetables-1cup
RedChilies(long)-5
Corianderseeds-1teaspoon
Pepper-15to20
Cuminseeds-1/2teaspoon
Cloves-4
Cinnamon-1long
Cardamom-3
BengalgramDaal-1teaspoon
BlackgramDaal-1/2teaspoon
Drycoconutpowder-1teaspoon
Fenugreek-1/4teaspoon
Salt-2tablespoon
PureGhee-1teaspoon
Curryleaves-8to10
MustardSeeds-1/4teaspoon
-
Corianderleaves-Fistful
Tamarindpaste-1teaspoon
Oil-1tablespoon
Method:
1. Cookrice,toordaalinapressurecookerbyputtingaglassofwaterforabout5to7minutes.Mashitwell
2. Cookthemixedvegetablesbyputting1/2cupofwaterandsaltforabout2minutes3. Makethedrypowderofthefollowingingredientsafterroasting
a.Redchillies
b.Corianderseeds
c.CuminSeeds
d.Cinnamon
e.Cardamom
f.BengalgramDaal
g.BlackgramDaal
h.Fenugreekseeds
Aftermakingdrypowderadddrycoconutpowderit.
4. Mixmashdaal,rice,boiledvegetables,drypowder,saltandtamarindpaste.Addsufficientwatertomakeathickaconsistency.
Forseasoning:
1. Warmoil,thenaddmustardseedsandcurryleaves.Addthisintothebisibelabhathandpureghee.
2. Garnishwithcorianderleavesandsaltedboondi(availableinIndianshops)
-
NimbuChawal(LemonRice)
NimbuChawal
Ingredients:
Rice-1/2kg
Lemon-2
Onion(MediumSize)-1
GreenChilies(long)-3
Curryleaves-8to10
Mustardseeds-1/2teaspoon
Corianderleaves-Fistful
Bengalgramdaal-1/2teaspoon
Blackgramdaal-1/2teaspoon
Peanut-few
Oil-2tablespoon
Salttotaste
Method:
PreparationofRice:
1. Soakriceinwaterandcookitinpressurecookerfor3to4whistlesbyaddingsalttotaste.
Forseasoning:
-
1. Heatoilinapan,addmustardseedsandcurryleavesthenaddchoppedonion,greenchilies,soakedBengalgramdaal,Blackgramdaal,Peanutandfrywell.Thenaddcorianderleavesandlemonjuice.
2. Addcookedriceintotheaboveseasonedmixtureinthepanitselfandmixwellandserve.
3. Thelemoncanalsobesubstitutedwithgratedrawmangowhichalsomakesadelicioustangyricerelishbychildren.
-
RICEDISHES-NONVEGETARIAN
GoshtBiryani(MuttonBiryani)(toserveeight)
MuttonBiryani
Ingredients:
Muttongoodquality-1kg
BasmatiRice-1kg
Onion-5to6medium
Tomatoes-2medium
Mintleaves-1cupleaves
Corianderleaves-Fistful
Chilies-5to6
Yogurt-1cup
Oil-2cup
Ginger-garlicpaste-4to5tablespoon
GaramMasala-5cloves,5smallsticks
tocinnamon+5cardamom
GaramMasalapowder-1teaspoon
Lemon(medium)-2lemonjuice
Pureghee(Butteroil)-1/4cup
Saffron(kesar,zafran)-1/2teaspoon
Almondpaste/powder-15pieces(powdered)
Chilipowder-2teaspoon
-
Turmericpowder-1/2teaspoon
Carrot(bigsize)-1(smallslicedround)
Peas-1/4cup
Salttotaste
Method:
Step1:
Firstcookgravyknowncommonlyasakhniasfollows:
1. FryfinelychoppedOnionin2cupofhotoilincookerpantillgoldenbrownwithwholegarammasala.
2. Addmintleavesandcorianderleaves3. Takeoutaportionoffriedonionforgarnishingattheendandkeepaside4. Addginger-garlicpasteandfrywell.5. Addgarammasalapowder,chilipowder,turmericpowderandmeatpiecesandfrywell.6. Addyogurt,lemonjuiceandtomatoes
Pressurecookfor10to12minutesdependinguponthemeatquality.Takeoutthespicyoilfromakhniandkeepaside.
Step2:
1. Boilriceinadifferentvessel.Addlittlemintleaves,greenchilies,littlewholegarammasala,littleturmericpowder,peasandcarrotpieces.Stopcookingwhenriceis