Potato & Cauliflower Curry

Ingredients:

3 potatoes, chopped
water for boiling
1 cauliflower, chopped
1/2 onion, sliced
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1/4 tsp ground cloves
1/4 tsp ginger
2 bay leaves
3 tbsp olive oil
1 tbsp lemon juice
1/3 cup water

Preparation:

Boil the potatoes in water for about 15 minutes, or until just barely tender.

Remove from heat and drain. Next heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds, then add the onion, cauliflower and potatoes.

Allow the veggies to cook for 3 to 5 more minutes, then add the lemon juice and
water.

Cover and cook for another 6 to 8 minutes, or until cauliflower is done cooking.

Serve your vegetarian aloo gobi alone or with rice or rotis if desired.

Delicious Curd Mutton Curry

Ingredients:

500 gms boneless leg of lamb, cubed
500 gms yoghurt
1 tsp freshly ground pepper
Salt to taste
1 tsp turmeric powder
3 tbsps each of garlic and ginger paste
Green chillies to taste, finely chopped
3 tbsps vegetable, sunflower or canola oil
2 medium-sized onions, sliced
3 tbsps garam masala (see recipe below)
3 tsps coriander powder
3 tsps cumin powder
4 bay leaves
500 gm can of diced tomatoes
500 ml lamb stock
3 tbsps finely chopped mint leaves
3 tbsps finely chopped coriander leaves
1” piece of ginger, julienned

Preparation:

Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chillies together. Marinate the lamb in this mixture for 30 minutes.
Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant. Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.
Add the marinated lamb and cook till most of the liquid has evaporated. Pour in the lamb stock and cook till the meat is tender. Adjust seasoning if needed.
Garnish with chopped coriander and mint and juliennes of ginger and serve.

Time for Preparation 45 mins and Time to cook 30 minutes

Dal Butter Fry

Ingredients:- 1/4 cup yellow moong dal, 1/4 cup masoor dal, 3/4 cup toor dal, 3/4 cup channa dal, 3 small green chillies, ginger & garlick 1/2 teaspoon each, 2 or 3 curry leaves. one onion finely chopped, 1/2 lime juice, mustard seed, & cumin seeds 1/2 tsp. 2 sprigs coriander chopped,
1/2 tsp red chillie powder and 1/2 tsp tumeric and 4 table spoons ghee.

Method:- Mix all the dals, wash thoroughly and soak for 15 minutes. Pressure cook and remove after approximately 5 whistles. In a saucepan heat some ghee and fry the dry ground masalas after making into a paste. Add the dal and bring to boil, then add the green chillies, ginger, garlick, chopped coriander and cover for a few minutes. Serve hot with rotis or alternatives.

Hyderabadi Biryani

Ingredients:

1 lb basmati rice
1.5 - 2 lb lamb, bone in (use some pieces from the ribs) --make sure
it is tender meat

Method:

Fry 2 medium onions till golden brown. Take out of the oil. Save the
oil.

Mix well the following:

the meat pieces,
the onion, some of the oil,
3/4 tbsp ginger and garlic powders each (less if using fresh paste)
2-3 green chilies, split in two
1 stick of cinnamon, broken in 3-4 pieces
6 cardamom pods, crushed by hand
6-8 cloves
half a handful of cilantro leaves
half tsp red chili powder
3/4 cup yogurt
1 tsp salt (more if you wish)

Keep the above mix standing for about 4 hours (in the fridge)
Boil the rice in twice as much water, till it is halfway cooked. Drain.
Place the mix at the bottom of a baking pan (the blue pans you get here
for roasting are good, or else an aluminum baking dish will do). Spread
the rice on top of the mix. Heat up a pinch of saffron in half a cup of
milk, and spread the milk around on top. Cover the pan with its cover,
or aluminum foil. Heat the oven to 400, and bake for about 45-60 minutes.
Check around 45 min -- for doneness of meat --some like it a little chewy,
others soft. By now, the fragrance of the biryani should be wafting through
the house, and you should be salivating. Enjoy it with dahi ki chatni!

AMRITSAR MUTTON CHOP

Ingredients

1 Kg mutton
100 grms onion
25 gm ginger
5 cloves of garlic
5 sprigs of green coriander
5 gms red chilli powder
Breadcrumbs
Salt to taste
Garam masala to taste

Method

Grind the meat. Blend onion, ginger, garlic and coriander leaves with red chillie powder and salt. Mix the ground meat with it and grind again. Make small chaaps patties)(cakes) out of the mix Fry the breadcrumb and crush them. Roll the chops in the breadrumbs and sprinkle garam masala. Fry the meat cakes on a flat pan till they are golden brown. Use 2 teaspoons of ghee to fry each cake. Serve hot with any sauce.

Chicken Tandoori

Ingredients:

4 Chicken legs, thighs and drumsticks attached (About 2 1/4 lbs)
1 tblspoon lemon juice
1 teaspoon yellow food coloring
1/2 teaspoon red food coloring
1 1/2 tblspoon ground coriander
1 tblspoon paprika
1 tblspoon ground cumin
1 teaspoon salt
1 1/4 cup plain yogurt
1 tblspoon grated fresh ginger
1 teaspoon garlic paste
1/4 cup ghee / vegetable oil

Method:

Remove skin of chicken leg,lengthwise. Remove and discard. Mix lemon juice and yellow and red food coloring in cup. Brush chicken with mixture to coat. Mix coriander paprika, cumin and salt in cup. Sprinkle mixture over chicken in shallow glass bowl , turning chicken and spreading spices to evenly coat.

Mix yogurt, ginger and garlic in a small bowl. Pour yogurt mixture over chicken, turning pieces to coat. Cover and marinate in refrigerator, turning pieces occasionaly, 4 to 6 hours. Let chicken stand in marinade, covered, at room temprature for an hour before cooking.

Heat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Baste chicken with 2 tablespoons ghee.

Bake chicken 12 minutes. Turn pieces over; brush with remaining 2 tblspoon ghee. Continue baking until chicken is cooked through and tender, about 15 minutes longer. Serve immediately.

Amritsar Fish Delight

INGREDIENTS:

• 1 kg fish (any fish with firm, white flesh) cut into medium-thick slices
• 3 tbsps ginger paste
• 3 tbsps garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp carom seeds (ajwain)
• 1 tsp chilli powder
• Salt to taste
• Juice of 1 lime
• 1 1/2 cups bengal gram flour
• Oil to shallow fry fish
• Lime wedges

Method:

Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste. Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1 hour. In a wide, flat pan, preheat enough oil to shallow fry the fish till each piece is golden and crisp on both sides.
Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.

Tasty Lentils (North Indian style)

Ingredients:

2 cups masoor dal (lentils) Water
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 teaspoon salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch cilantro, chopped

Rinse dal thoroughly, until water is clear. In a pot boil 1 quart water. Add dal. Cook half way. After about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok, add onions red chillie ginger and garlick and gently brown. Add to Dal along with 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro and green coriander leaves. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed. Makes 6 to 8 servings. Eat with handmade rotis (flat leavened bread of wheat or flour)

Ghosh Masala Makkan

Ingredients

Meat 500 gms
Onion 1
Ginger garlic 1 tablespoon,paste
Curd 300 ml
Pepper corns 6
Cloves 4
Cinnamon 3
Cardamoms 2
Red chilly 3
Turmeric powder 1 teaspoon
Ghee 2 tablespoons
Salt to taste

Method:

Cut the meat into small cubes after washing. Heat the oil in a pan and add the meat along with the rest of the ingredients. Seal the pan and cook for 45 minutes without adding any water. Open the pan, add 2 teaspoons of ghee and fry the meat till it is reddish brown in color. Add a tablespoon of Makkan (Butter)
Serve hot with rotis

Spicy Bhindi cooked in Microwave Oven

Ingredients:

Bhindi ½ Kg
Ground green chillies 1 teaspoon
Garlic paste 1 teaspoon
Dried mango powder ½ teaspoon
Oil 1 teaspoon
Salt To taste

Method:

Mix all the ingredients and cook on power 70 for 8 minutes

Lamb Kofta Kebabs with Mint Sauce

Ingredients:

Mutton 200 grams, Ginger 25 grams, Garlic 25 grams, Kashmiri red chilli powder 15 grams, Garam masala powder 10 grams. Salt to taste.
For Sauce: Mint leaves 1 bunch, Green chillies 2, Juice of two lemons, Salt to taste.

Method:

Dice boneless mutton into small cubes, add ginger, garlic, garam masala powder, red chillie powder and salt. Then mince it well in a mincer. Put the mix into sheeks and grill in a tandoor for 10 - 12 minutes. Take some boiled rice mix it with little cooked mince and toss in a frying pan to accompany the dish. Take the mint leaves, green chillies, lemon juice and salt and puree it in a mixer. Warm it in a frying pan and pour it all over the sheek kebabs. Serve hot

Fish Cakes in Batter

Ingredients:•

• 1 kg fish (any fish with firm, white flesh) cut into medium-thick slices
• 3 tbsps ginger paste
• 3 tbsps garlic paste
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp carom seeds (ajwain)
• 1 tsp chilli powder
• Salt to taste
• Juice of 1 lime
• 1 1/2 cups bengal gram flour
• Oil to shallow fry fish
• Lime wedges

Method:

Mix all the ingredients except the fish and lime wedges, in a large, shallow dish. Form a thick paste. Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for 1hour.
In a wide, flat pan, heat enough oil to shallow fry the fish till each piece is golden and crisp on both . Serve hot, arranged in a platter. Squeeze lemon juice over the pieces just before serving. Garnish with lime wedges.

French Bean Side-Dish (Dry)

Ingredients

Ingredients:-

60 gms Ghee
1 onion chopped
750 gms french beans cut into 2 cms length.
2 large potatoes sliced in large pieces
1 tea spoon ground turmeric.
1/2 tea spoon chilli powder
1/2 garam masala

Method:-

1. Melt Ghee in a saucepan. Saute onion for 2 mins. Add beans, and potatoes, turmeric and chilli, saute 3 mins. Add garam masala, cover and cook over low heat for about 15 mins or until beans are tender. Server about 4-6 people

Mutton in Rich Gravy (Rogan Josh)

Ingredients:-

1 (one) Tablespoon each of the following:-
Coriander seeds, cumin seeds, poppy seeds
16 almonds
2 brown cardamoms peeled
1/4 teaspoon peppercorns
4 cloves
A large pinch of mace
2 Tablespoons grated coconut
5 whole dry red Kashmiri chillies (presoaked in 1/2 cup hot water
for 15 minutes. Then drained and reserved
Ginger & garlick 1 teaspoon each
A pinch of nutmeg
1/2 cup vegetable coil
2 bay leaves
2 cinnamon sticks
5 green cardamoms
2 medium onions grated
2 medium tomatoes chopped
1 teaspoon tumeric powder
3/4 cup curd beaten
1 & 1/4 Kg Mutton shoulder cut into 4 cm pieces
4 teaspoons salt
1 1/4 water

Method:-

In a pan, roast together coriander, cumin and poppy seeds, almonds, brown cardamoms, peppercorns, cloves, mace, coconut and grind to a paste with whole chillies, giner, garlic and nutmeg, adding from time to time a little water (1/2 cup) in which chillies were soaked.

Heat oil n a pressure cooker for 2 minutes. Add bay leaves, cinnamon and green cardamoms. Stir for a few seconds. Add onions and fry till golden brown. Add ground paste, tomatoes, tumeric and chillie powder. Stir well.

Add 1 tablespoon curd. Stir fry till curd is well blended ( approx. 1 minute)
Add remaining curd in the same way. A tablespoon at a time, till all curd is used. Stir fry till oil shows separately. ( approx. 3 minutes) Add mutton and salt. Stir fry till mutton is lightly browned. Add water. Stir.

Close cooker. Bring to full pressure n high heat. Reduce and cook for 10 minutes.

Remove cooker from heat and allow to cool naturally. Open cooker then serve hot.

Chicken Pasandra

1cup yogurt.
half t-spoon cumin seeds,
4 black cardomums,
6 black peppercorns,
2 t-spoon garam masala,
2ins cinnamon stick,
2 t'ble spoons ground almond,
1 t-spoon garlic pulp,
1 t-spoonginger pulp 1t-spoon chilli powder,
1 t-spoon salt,
1lb chicken cubed,
5 t'ble spoons corn oil,
large onion chopped,
green chillies,
fresh coriander,
half cup single cream,

Method:-

Fry the onion, after having mixed all the other ingredients together except the cream, coriander & chillies, add these ingredients to the lightly browned onion, reduce gradually, add the cream, reduce even more until the sauce thickens, serve garnished with fresh coriander & green chillies.