1. Grind coriander seeds, cumin seeds and red chillies.
2. Heat oil in a pressure cooker. Fry garam masala (whole)
3. add chopped onions and continue frying till golden brown. Add coriander paste.
4. Fry well. Add ginger and garlic. Continue to fry and add mutton pieces.
5. Fry some more and add a teaspoon turmeric, tomatoes, and coconut.
6. Fry for 5 minutes. Add salt and 2 cups of water.
7. Close the lid and cook for 15 minutes. Garnish with coriander leaves and serve.
1. Heat oil in a large vessel. Fry sliced onion, ginger and garlic until the onion start turning brown.
2. Add the ground spices and fry till raw smell disappears and oil begins to separate.
3. Add the chicken pieces and mix well. Fry for 2-3 minutes, stirring all the time so that the masala does not burn.
4. Add salt, vinegar, and curry leaves. Lower heat and allow the chicken to cook for 10 minutes until the gravy is almost dry.
5. Add 3 cups of water and cook for another 15 minutes till the chicken is tender.
6. Add thick coconut milk and take off the fire. Season it with mustard and curry leaves.
1. Roast all the masala and grind it with salt and vinegar.
2. Mix it with 5 gms of butter. Apply on chicken pieces. Keep aside for ½ an hour.
3. Grill chicken till half done. Sprinkle powdered pepper and smear butter.
4. Mix it well and fry it up to 5 minutes. After 5 min keep it aside let it cool for 10-15 min.
5. Grill again till fully cooked. Serve hot with sliced onions.
Chicken in Roasted CoconutIngredients
1. Clean the chicken.
2. Take out most of the meat from the bones Cut into one and a half inch pieces.
3. Chop left over bones with flesh into small pieces. Keep aside to drain out all the water.
4. Roast coconut scraping/ grated till golden brown. Grind to a fine paste without using water.
5. Roast chilli powder, coriander powder and aniseed lightly, grind with ginger and garlic.
6. Mix all the ground masala with enough salt. Rub into meat nicely and keep aside for ½ an hour.
7. Take a thick bottomed vessel. Put 2 teaspoons of ghee in the pot.
8. Pack the marinated chicken over ghee. Close the vessel cook on a fairly good flame.
9. When it starts boiling, lower the flame to minimum, turn the contents once or twice.
10. Cook till the water evaporates, oil separates and chicken gets roasted in that oil.
11. Stir only to prevent burning. Remove from fire and serve hot with chapathi or rice.
Kerala Fish CurryIngredients
1. Grind chilli powder, coriander, turmeric, garlic and ½ ginger to a paste. Soak the 'Kodampuli' in one cup of water.
2. Heat oil in the pan . Splutter mustard seeds.
3. Fry the cut onions and ginger, when brown add 2 cups of water ,salt and soaked Kodampuli together with water.
4. Add ginger garlic paste and fry till the raw smell subsides.
5. Add chilli powder, turmeric powder, coriander powder, garam masala powder, salt, curd and stir.
6. Boil and add fish pieces.
7. Allow it to boil again. Add fenugreek powder and cook till gravy thickens and stir it occasionally. Season it with curry leaves. Remove from fire.
1. Fry onions, green chillies, garlic and ginger in oil till onions are softened.
2. Add tomato pieces and fry for 5 minutes. Add coconut mild and salt. Boil.
3. Put fish pieces and vinegar. Cover and cook for 12 minutes.
4. Make a paste of maida with thick coconut milk.
5. Pour rest of the coconut milk and bring to boil.
6. Check seasoning. Take off from the fire and serve hot.
1. Clean fish and cut into 1 cm cubes.
2. Soak kodampuli in 1 cup warm water for 2 minutes and tear into small pieces.
3. Mix the coarsely ground coconut masala with fish and kodampuli taken out of the water .
4. Arrange some curry leaves at the bottom of the vessel and put this coconut fish mixture over it.
5. Put curry leaves on top too. Pour the water in which the kodampuli was soaked with the remaining water.
6. Sprinkle fenugreek powder. Bring to boil rapidly.
7. Pour oil (coconut oil will be more tasty) over the curry and low the flame to a minimum heat and cook for 20 minutes.
8. If the water does not dry up increase heat after 20 minutes. Take off the fire when the water dries up completely.
1. Heat oil in a pan add mustard seeds.
2. Add curry leaves, onion, garlic and ginger for 2 minutes.
3. Add green chilies, coriander powder and fry for 3 minute.
4. When fried properly add thin coconut milk, salt and Vinegar. Bring the gravy to boil and add fish pieces.
5. Cook on low fire for 15 minutes.
6.Mix a pinch of garam masala in thick coconut milk. Pour it into the curry and remove from the fire immediately.
1. Cut beetroot into thin strips and cook. Boil tamarind, salt and little asafetoda.
2. Add one cup of cooked mashed dal.
3. Mash half of the cooked beetroot and add to the above mixture, together with the remaining beet root.
4. Add 4 cups of water . Add tomato, curry leaves and coriander leaves.
5. Boil well. Add 2-3 tablespoons of rasam powder.
6. Season in ghee with fenugreek, mustard and a pinch of asafetoda.
1. Fry all the masala ingredients in a little oil.
2. Grind with raw coconut scraping to a thin paste.
3. Cook the cauliflower in a little water. Add a little turmeric salt and tamarind extract.
4. Allow it to boil. Add cooked dal and ground masala. Allow it to boil for 2 more minutes.
5. Take of from fire. Season it with mustard, black gram and 1 broken red chilli and serve.
Mughlai Dahi BhallaIngredients
1. Wash and soak the dal in cold water overnight. Strain and grind to a smooth paste.
2. Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and raisins.
3. Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden.
4. Remove, drain on absorbant paper. Put the bhallas in hot water. Leave for 2 minutes.
5. Drain, squeezing out the water between the palms of your hands. Whisk the yoghurt well with kala namak and salt to taste.
6. To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney.
7. Sprinkle, red chilli powder, cumin powder.
1. Ggrind the masala into a smooth paste in Tomato Juice with out Water.
2. Peel the potato, cut into pieces and deep fry until coating comes.
3. Put the masala and fry well. fry till the aroma comes,add the peas
4. Mix well add just enough water for the vegetable to soak .
5. add salt according to taste and cook until potato soft
6. Garnish with coriander.
1. Cut aloo into long pieces.
2. Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water.
3. Add 1 tsp of oil and mix well. Marinate alu pieces for 15 minutes. deep fry the aloo.
4. Heat 2 tsp of oil, add onions and saute till brown.
5. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
6. Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
7. Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.
1. Clean, wash and cut lamb into even sized pieces.
2. Boil spinach in salted boiling water for one minute.
3. Remove well and grind it along with green chillies to a rough paste.
4. Heat up oil in a thick bottomed pan. Mix in bay leaves, whole garam masala and cumin seeds.
5. When cumin seeds begin to change colour, mix in cut onions. Stir fry till onions are translucent.
6. Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
7. Stir fry on high flame heat up stirring constantly.
8. Mix in three cup of water and stir fry covered until lamb is almost done.
9. Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.
ALOO GOBI MASALAIngredients
1. Cook the cauliflower in a microwave on high for 3 minutes.
2. Then cook the potatoes in a microwave on high for 4 minutes.
3. In a large skillet heat the olive oil and then add the cumin seeds.
4. When the cumin turns to golden brown add the onions and stir for 3 minutes.
5. Add the tomatoes and stir for another 4 minutes.
6. Now add the cauliflower and potatoes and mix thoroughly.
7. Sprinkle curry powder and salt and cook for 5 minutes.