Baingan Ka Bharta using Dahi

Ingredients

·                     1 medium Brinjal – cube sized chops

·                     1 medium Onion finely chopped

·                     5 green chillies finely chopped

·                     2 tbsp roasted crushed peanuts

·                     1 cup whipped curds. Can use some water if the curd is too thick

·                     Salt to taste

·                     1 tsp oil

·                     Some freshly chopped coriander for garnishing.

For tempering

1 tbsp oil

2-3 dry red chillies

2 tsp cumin seeds

Method:

Add in the cubed brinjals in pressure cooker add ½ cup of water and cook for two whistles. After the pressures off, take the brinjal out and chop it roughly.

In a pan heat oil and add the cooked brinjal. Fry it for about 10 minutes till it turns golden in color. Take it out and keep aside to cool.

In a bowl add whipped curd, onions, green chillies and cooked brinjals. Mix it well and add salt to it. Now add the crushed roasted peanuts and mix it well.

Tempering

Add oil in a pan., when the oil is hot add cumin seeds, when it splutters add red chillies and pour this over the bharta and then garnish it with coriander leaves.

Happy Eating.

Crab Curry

Ingredients :

 1 kg Crabs cleant

4. Onions medium sized- chopped finely

2 big ripe tomatoes- chopped finely

3-4 green chillies

Ginger, garlic & green chili paste – 1tbsp

1 tsp garam masala

Red chili powder – 1 tsp

Coriander powder ¼ cup

Turmeric powder – 1/2 tsp

Salt to taste

Coconut Milk- ½ tbsp

Method: In big container heat oil, fry onions till golden brown, after that add the ginger garlic chili paste & cook until raw flavor is gone. Now add turmeric, red chili, coriander powder & cook it by adding little water to the mixture. Make sure you don’t burn them. After the spices are cooked, add tomatoes (or tomato puree) and sauté for a while. Add garam masala. Add a cup of water and cook for about 10-15 minutes with a lid on. Now add the clean crabs, cover it with lid & cook it for 10 minutes. Now add the coconut mixture and cook for 5 minutes. This curry needs more chilly and salt. Cook it till you get your desired consistency. Garnish with coriander. It’s ready to eat.

Bihari Litti

INGREDIENTS

For Covering

Wheat flour – 2 cups

Ajwain- ½ tsp

 Oil- 2Tbsp
Salt to taste
Ghee- 2Tbsp

For Stuffing

1 cup roasted Besan (Gram Flour)
3  green chillies , finely chopped
1/2 tsp roasted Jeera

1Tsp ginger and garlic chopped finely
1/2 finely chopped coriander
½ tsp Amchur

1 tsp chilly pickle masala (Mustard oil – 2 tbsp, Salt to taste, 1tsp Turmeric powder, 2tsp saunf coarsely grounded 2tsp yellow mustard, 1tsp methi, pinch of hing)
1/2 tsp Ajwain

2 tbsp finely chopped onions (optional)
2 tsp mustard
water
salt to taste

Method 

For covering

Add salt,ajwain,kalonji,refined oil to wheat flour and knead dough..Cover with a wet cloth and keep aside.

For stuffing

Mix the roasted besan well along with all the ingredients required for the stuffing. Add little water. Ensure that the stuffing is neither too soft nor too dry

For litti

Make small medium sized balls with the dough. Flatten the dough, fill the stuffing then close the ball and flatten it. Heat oil in a pan. Add the littis till and fry till they turn golden brown.

Tribal style Pot Mutton Curry -Kunda Mamsam

INGREDIENTS

Mutton ½ kg

Turmeric- 1tsp

Onions- 2 chopped

Garlic – 10 cloves

Green chillies-6 (You can use more as we do not use chilly powder)

Oil- ½ cup

Salt to taste

Coriander- 1 bunch

METHOD:

Now grind all the above mentioned ingredients except oil…. coarsely.

Wash mutton and marinate the mutton with the ground masala and keep aside for 20-30 minutes

Take an earthen pot. Put it on the gas. Add the marinated mutton in the pot and add ½ cup oil. Let it cook on medium flame for 5-10 minutes. Take a banana leaf and heat it slowly on the flame, so that it can be folded easily. Add half a glass of water and cover the pot with the banana leaf and tie it with a thread. Cook for about 30 -45 minutes or till the meat is tender.

Your traditional pot mutton curry is ready.

(I added 1tsp poppy seeds soaked in warm water for 10 minutes

1tsp of coconut powder, so that we can get smooth and thick gravy and also a good texture. After you remove the banana leaf add this ground paste of poppy seeds and coconut and cook for 5-10 minutes.

SHEER KHURMA

INGREDIENTS:

·         2 litres milk

·         A handful of almonds, cashewnuts,1 tbsp pistas,  ( These have to be soaked in water for 4-5 hours, then slice them very thinly and let them dry completely.)

·         5-6 Dry Dates soaked in ½ cup milk. Deseed and cut coarsely 

·         1 cup sugar- (Can add more sugar as per your taste buds choice)

·         200 gms Condensed milk (My choice. Optional)

·         A handful of chironji, soaked and skins removed

·         ½ cup ghee

·         1 tsp rose water essence

·         2 cups seviyan (I buy roasted ones)

METHOD:

Heat ghee and fry the seviyan till they turn light brown, don’t burn them. Remove and keep aside.

Fry all the nuts in ghee except the pistas and dry dates.

Heat the milk. Allow to cook in low heat for 45 minutes till the milk reduced to three fourth it’s Volume. Add sugar, condensed milk and Ghee. Add saffron mixed in a tbsp of hot milk to the milk. After the sugar is completely dissolved add the seviyan. Continue cooking till the seviyan softens. Remove from flame. Now add the nuts and the rose water essence.

Serve it hot or serve it chilled. Tastes just Amazing….

Paya Shorba ( Lamb Trotter Soup)

INGREDIENTS

1kg Paya (Trotters)
2 tbsp Ginger and Garlic paste

FOR GRAVY

3/4 Onions (finely chopped)
1 tbsp Red chilli powder
1/4 tbsp Turmeric powder
(1tbsp of coriander seeds, cumin seeds, cloves, black pepper corn, green cardamoms 1-2 cinnamon stick,1- 2 bay leaves, 1-2 Aniseed flower – Grind and tie it in a muslin cloth) Potli Masala
1 tbsp Garam Masala
2-3 tbsp Curd
1tbsp Lemon Juice (optional)
2-3 Green Chillies
Salt to taste
1/2 cup Oil

FOR GARNISH
Fry Onions
Lemon slice
Coriander and Mint leaves (finely chopped)

METHOD

Wash Paya in cold running water properly and drain well. Add Paya, ginger garlic paste and Gram masala in a pressure cooker at medium high heat, and cook for about 10 minutes or till the Paya is tender.

In a large saucepan at medium heat, 
add 2 cups oil, add onions and fry to golden brown, 
(keep few fried onions for garnishing).
Then add Paya, red chilli powder, Turmeric powder, green chilli, lemon juice, salt, 
and mix well and water. Add the beaten yogurt to it. Drop the potli masala in the mixture

Allow to cook in low heat for about 45 minutes (You can use cooker and cook for 3-4 whistles) till the thin layer of oil appears on the bottom surface and till the gravy is thicken. Now remove potli ka masala from the broth. Garnish with Fried Onions, Coriander leaves (finely chopped), Mint leaves (finely chopped)
Tastes Awesome with NAAN…. smile emoticon

Bhindi Masala

INGREDIENTS

250 grams bhindi/lady finger
1 tspany garam masala
1 small to medium tej patta or bay leaf
1 tsp fennel seeds (badishep)

A pinch of Haldi/Turmeric
1 tsp red chilli powder/lal mirch powder
1 tsp coriander powder/dhania powder
½ tsp cumin powder/jeera
2 tbsp oil for frying bhindi
2 tbsp oil for making gravy
½ tsp kasuri methi/dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves/dhania patta
salt as required

TO GRIND:
3 medium ripe red tomatoes 
1 large onion or 2 medium onions
½ inch ginger/Adrak About 5-6 garlic cloves

5-6 Cashew nuts (Soaked in warm water)
 2 green chilies/Hari mirch
2 tbsp yogurt/dahi

2 Lavang an Ilaichi, ¼th “Cinnamon (Can also use ground garam masala)


METHOD:
 Wash bhindi well in running water,then drain them completely in a strainer. Wipe each Bhindi with a napkin. Make sure there is no moisture on them.
Chop the Bhindi into 1.5 to 2.5 inch pieces and keep aside. Grind ingredients mentioned and blend to a fine paste

Heat 2 tbsp oil in a pan. Add bhindi and saute them on a low flame. Stir and saute them till they are lightly browned from the sides. Keep aside


Heat 2 tbsp oil in the same pan; add tej patta and fennel seeds and fry for 4-5 seconds. Now lower the flame. Add pinch of turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder and ½ tsp cumin powder, stir the spice powders quickly. Make sure they don’t get burnt. Now add the ground paste/masala and salt on low flame. Sauté till the masala paste thickens and you see oil leaving the sides.


Add about ½ cup water for thick gravy or 3/4^th water depending on the kind of consistency desired by you. Now add the sautéed Bhindi. Stir again. Let the curry simmer on a medium flame. Cook for about 4-5 minutes. If you cook the Bhindi for long, it’ll turn mushy. Finally add ½ tsp kasuri methi .stir and then garnish it with coriander leaves.
 I’ve added a dash of sugar to balance the spice.

Dal Fry

INGREDIENTS:

1 Cup Moong Dal or Toor Dal

2 Tomatoes, finely chopped

1 Onions, finely Chopped

2 Green Chilies, finely Chopped

1/2 Tsp. Cumin Seeds

1 Tbsp. Ghee

Pinch of Hing/ Asefotidaa

Pinch of Turmeric Powder

Salt to taste

1/4 Tsp. Red Chili Powder

1/2 Tsp. Garam Masala

1 ½ Tsp. Coriander Powder

For Tempering/ Tadka

1 Tbsp. Ghee

2-3 Red Chillies

1/2 Tsp. Cumin Seeds

METHOD:

Wash and soak the dal in the water for 15-20 minutes. Boil this dal with water, salt and turmeric in pressure cooker till 3 whistles. 

Heat the ghee or oil in pan and add hing and coriander powder then add green chili and onions and cook till onions are translucent. Add chopped tomatoes and cook till to soft. When oil comes around, add red chili powder, coriander powder, garam masala and salt. Mix well. Add this mixture to the Dal and adjust water as per your desired consistency.

FOR TEMPERING:

Heat the ghee in tempering pan, when it’s hot enough. Add cumin seeds when they splutter add red chillies and stir . Add this tempering to the Dal. Garnish with coriander leaves.

Mutton Curry with wheat Dumplings

INGREDIENTS 

FOR MARINADE:

• ½ Kg Mutton, with bone cut to medium size
• ½ cup curd
• Ginger garlic paste- 2tsp
• 1 tsp ground black pepper
• 1tsp chilli powder
• Pich of turmeric
• ½ tsp garam masala powder
• Salt to taste
• Oil- 1tsp

FOR STEW
2. Medium sized Onions chopped
2 Big tomatoes finely cut or as paste 
1Tbsp curd
1tsp Ginger garlic paste
1Tsp coconut powder, 1
1 Tsp Poppy seeds 
8 cashew nuts ( Pre soaked in warm water)
2 tsp Red Chili Powder 
Pinch of turmeric 
2 tsp Coriander powder
5 Cloves, A Bay leaf, 4-5 red chillies 
Cooking Oil
Salt To Taste

FOR THE DUMPLINGS:

• 1 cup wheat flour
• I scooped tbsp soft butter
• A pinch of salt
• Water to knead

PREPARATION:

• Heat Oil in a hollow bottomed pan. Add chopped onions and fry them until golden brown. Add the garlic and ginger paste, tomatoes and cook till it becomes pulpy. Now add bay leaves, black pepper, red chili powder, turmeric powder and curd, and then add salt to taste. After the mixture cools down grind and set aside.
• Dry roast poppy seeds, coconut powder and cashew nuts. Grind and keep it aside.
• Now make parts of the kneaded dough and roll in the shape of your choice

In a cooker add oil put the marinated mutton and cook on high flame for about 5-7 minutes. Then add the ground mixtures. Let the mutton cook for about 20-25 minutes or till the mutton gets tender. put off or the flame. Now add dumplings and cook for about 5-8 minutes or one whistle Remove from heat and the garnish it with mint / coriander leaves...

Mutton Liver fry Masala

Liver is a good source of vitamin A . Good for pregnant/lactating women and young children, a good remedy for night blindness, but it is high in cholesterol.So people with high cholesterol, should go slow on this recipesmile emoticon Liver is excellent for women during menstrual cycle also. It replenishes the blood, tonifies the liver and improves eyesight. Lamb liver is a great source of protein. ......

NGREDIENTS:
Liver 500 gms
Garam Maala 2 no’s each
Ginger Garlic paste 1 tsp
Coconut Powder 1tsp
Coriander leaves 1 bunch
Coriander powder 1tsp
Lemon 1 small
Oil 2tbsp
Shredded Onions 1cup
Red Chilli Powder 1 tbsp
Turmeric Pinch
Salt As per taste

METHOD 

Soak the liver in milk for 25-30 minutes to remove the bitterness, in the liver. Discard the milk and wash the liver thoroughly and put it in a bowl. Add red chilli powder, salt, ginger garlic paste, and little oil and mix nicely. Take a nonstick pan and put the marinated liver pieces and sauté for 5 mins till all the moisture dries off and the liver slightly gets a golden color and transfer it to another plate. In the same pan add oil, whole garam masala (cardamom, clove and cinnamon), chopped onions and sauté. Add salt. When the onion turn slightly golden color add ginger garlic paste, pinch of turmeric, chilli powder, coriander powder, coconut powder and mix, add little water and let masala cook on a slow flame for 10 minutes. Once done the masala oozes oil then add the liver pieces and mix thoroughly cover and cook for 2 minutes. Remove the lid and add garam masala powder, chopped coriander leaves and little lemon juice mix and switch off the flame. 
Note: Liver piece stands well done, when it just melts in your mouth. 
Aslo no Liver becomes rubbery if you over cook them

FISH CURRY SPICY AND TANGY

INGREDIENTS: 

Fish pieces – ½ kg
Onion chopped – 1 Big
Tomato Chopped – 2
Green chilli slit – 3-4 (You can add more to spice it up)
Ginger garlic paste – 3 tbsp
Mustard seeds/ Rai – 1 tbsp
Cumin / Jeera– 1 tbsp
Curry Leaves
Red chilli powder – 2 tbsp
Coriander powder – 2 tbsp
Cumin powder – 2 tbsp
Turmeric – 1 tbsp
Salt to taste
Oil – 6-7 tbsp
Tamarind soaked in hot water – 1 lemon size
Coriander leaves

METHOD:

Soak tamarind in hot water for atleast 20 min and extract juice out of it.Discard the pulp. Marinate the fish pieces with 1 tbsp red chilli, cumin, coriander powers,1/2 tbsp turmeric powder and 1 ½ tbsp ginger garlic paste. Let it marinate for about 30-35 minutes

Take oil into a heavy bottomed pan and crackle cumin and mustard seeds with curry leaves. Add onions, green chillies and saute for a while. Add ginger garlic paste and saute till the onions are soft.


Add in tomatoes and cook till the tomatoes get pulpy. Put some salt and add the remaining spice powder to it. Now add the tamarind juice, add some water and boil it for about 5-8 minutes on high flame. Now add the marinated fish pieces and let it cook for another five minutes on high flame. Now reduce the flame, cover the pan and let the fish cook for about 20 minutes

Note : Go easy on the fish, don’t stir it often, as the fish tends to break up easily. The more time it is marinated more tastier the fish gets. The fish curry tastes better the next day