Garlic Chutney

Home style spicy garlic chutney. Great dip or side for Idli, dosai or adai...

Ingredients-1
6 clove Garlic

5 nos Dry red chilli (long)

4 nos Tomato (grape)

1 tsp Oil

¼ tsp Salt (or to taste)

1 Tamarind (blueberry size)



Ingredients-2
¼ tsp Mustard

1 tbsp Oil



Instructions
Heat a tsp of oil in a kadai fry red chillies and tomatoes. Saute till the tomatoes are cooked thoroughly. Add the tamarind and fry for few seconds to loosen. Let it cool, grind sauteed red chilli tomato mixture along with peeled garlic and salt. Do not add any water. Again heat 1 tbsp oil and splutter the mustard, add the ground chutney to this and fry for about 3 minutes on medium flame until the oil separates. Switch off and serve with idli or dosai.


Notes
This quantity yields only 3 tbsp (approx) of chutney which would be good for 2 people as its pretty concentrated. But, if you wish, can also make more and store in sterilized bottles for upto 2 weeks.

Use one medium tomato if you can't find grape tomatoes.

Semiya Upma

Ingredients
1 cup Vermicelli(semiya)

1¾ cup Water

1 no Onion (chopped)

2 nos Green chili (slit open)

2 clove Garlic (cut thin strips)

¼ tsp Mustard

¼ tsp Cumin seeds

¼ tsp Split black gram

6 nos Curry leaves

2 tsp Oil

½ tsp Ghee

½ tsp Salt (or to taste)

2 stks Coriander leaves

Instructions
Heat oil and ghee in a kadai and temper with mustard, cumin seeds, split black gram and curry leaves. Fry the onions, green chillies and garlic for 3 minutes on low flame and add a cup of Semiya and fry for a minute or just enough to coat it with the oil and toast them slightly golden. Now add water and when it just begins to boil, add salt. Cook for 3 to 4 minutes or until all the water is absorbed. Garnish with little coriander leaves and serve with podi or pickle.
TIPS

1. Do not fry onion on high flame, this could make them burn and the colour of the upma looks pale brown.

2. Just add the quantity of water specified, excess water makes the upma sticky and turn them to pongal consistency.

3.As soon as you cook, the semiya might be sticking to one another, nothing wrong in having at that stage. If you wish to have them like noodles(each string separated), then let it cool for couple of minutes and then using a fork just loosely stir to separate. This way when you reheat the leftover upma in the microwave, they might appear appealing or else will look like noodle cakes.

IDLI

Idli is a traditional breakfast item very common in Southern India. It is prepared by steaming the batter made with rice and ulundu.

2 cup Idli rice

¾ cup Black gram (ulundu)

1 tsp Fennugreek seeds

1 tsp Cooked rice

2 tsp Salt

Soak rice and ulundu (add venthayam in ulundu) separately in just enough water overnight or for atleast 5 to 6 hours. Later in the morning drain the water in rice and grind it coarsely along with the cooked rice. Then grind ulundu to a silky soft texture and mix it with rice batter along with salt.
Now preheat the oven to 400 F and switch it off, then keep the batter in the oven for atleast 6 hours allowing it to ferment. Once when the fermentation is over, this is when u see the batter rise about double the quantity and it is ready for making idlis. Grease the idli plates with oil and fill with idli batter and steam them for about 10 minutes till they rise and become firm. Once done remove carefully with a spoon and serve them with sambhar or chutney.

Uthappam

These are lentil and rice based pan cakes, often made from left over sour dosai batter. If making from regular fresh batter, see that the batter ferments fully until it rises double in size with tiny bubbles on the surface.

Ingredients
4 cup Dosai batter(look idli batter recipe)

1 no Onion

2 nos Green chilli

¼ inch Ginger (chopped)

¼ tsp Cumin seeds

6 nos Curry leaves

2 stks Corrainder leaves (chopped)

¼ tsp Salt or to taste

¼ cup Oil

Add chooped onions, green chillies, ginger, cumin seeds, salt, curry leaves, corrainder to the dosai batter and mix well. Heat a iron skillet or tawa, take a laddle full of this batter and spread it over the tawa in circular form, drizzle a teaspoon of oil and cook for few seconds, then flip to the other side and cook until it turns brown.Serve hot with chutney or onion thokku.

Barbecued Tandoori Chicken

INGREDIENTS
3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice

FOR MARINADE
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting

METHOD
Cut the wings off the chickens. Remove the neckbone carefully. Place the chickens on a cutting board and quarter them neatly. Then pull away the skin, using kitchen towels for a better grip if necessary. (Reserve the wings, neck, and skin for the stockpot.) Prick the chicken all over with fork or a thin skewer. Make diagonal slashes, + inch deep, 1 inch apart on the meat. Put the meat in a large bowl. Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes. Cover and marinate for + hour. Put all the ingredients of the marinade into the container of an electric blender or food processor, and blend until reduced to a smooth sauce. (Alternatively, garlic and ginger may be crushed to a paste and blended with the remaining ingredients.) Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well. (A note of caution: Since certain brands of Tandoori coloring tend to stain the fingers, it is advisable either to use a fork to turn the chicken pieces in the marinade or use a pastry brush to spread it over the chicken.) Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times. Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy. Take the chicken from the refrigerator at least 1 hour before cooking to bring it to room temperature. The chicken is now ready to be either roasted in the oven or broiled over an electric or charcoal grill.


TO ROAST IN THE OVEN:
Start heating the oven to 500-550 degrees. Take the chickens out of the marinade. Brush them with the ghee or vegetable oil, and place them on an extra-large shallow roasting pan, preferably on a wire rack. Set the pan in the middle level of the oven, and roast for 25 to 30 minutes, or until the meat is cooked through. There is no need to baste while the chicken pieces are roasting, because the enclosed environment keeps the chickens from drying excessively.


TO BROIL INDOORS:
Preheat the broiler. Brush the grill with a little oil to prevent the meat's sticking. Place the chicken pieces, slashed side up, on the grill, and brush the slashed side with ghee or vegetable oil. Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook the other side for another 10 minutes, or until the chicken pieces are cooked through. Brush often with ghee or vegetable oil during cooking.


TO GRILL OUTDOORS:
Fire the coal well in advance (about 1-1/2 hours before you are ready to begin cooking), so that a white ash forms over the surface of the coal. This is when the coal is at its hottest. Place the grill at least 5 inches away from the heat, and rub generously with oil. Place the chicken pieces, slashed side up, over the grill and brush them with ghee or vegetable oil. Let chicken cook without turning for 10 minutes. Turn, baste the other side, and cook for 10 minutes. Continue to cook, turning and basting the chicken every 10 minutes, until it is done. The cooking time for broiling and grilling usually varies widely. Much depends upon the intensity of the heat and its distance from the chicken. The point to remember is that the chicken pieces have been marinating in a very strong tenderizing solution for two days and therefore will cook much faster than standard broiled or barbecued chicken.
Serve the chicken immediately, lightly brushed with ghee or oil.

Murgh Tikka Haryali

INGREDIENTS
1 kg : Boneless Chicken
5 tbsp : Ginger paste
5 tbsp : Garlic paste
2 tsp : chilli powder
2 tbsp : Garam Masala
3/4 cup : thick Dahi(curd)
1/2 cup : thick cream
1 bunch : Coriander
1 bunch : mint leaves
10-12 : spinach leaves
3 tbsp : lemon juice
salt to taste
Oil for Basting

METHOD
Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice, keep aside. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala. Mix the paste with the Chicken & leave in the fridge overnight. Remove from the fridge atleast one hour before cooking. Grill the Chicken pieces on skewers or a grilling tray basting over with oil. Cook until chicken is tender & browned on all sides. Serve hot with chutney & onion rings.

Cocunut fish fry

INGREDIENTS
750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Cocunut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

METHOD
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind togeather,red chillies, cocunut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.

Brinjal With Spicy Gravy

INGREDIENTS
200g baby eggplants.
2 onions, chopped.
3 green chilies, chopped.
Few pepper corns.
5g tamarind, soaked in hot water.
1 tsp. mustard seeds.
1 tsp. cumin seeds.
2 tsp. cumin-fenugreek powder.
1 tsp. turmeric.
3 tbsp. oil.
Salt to taste.

METHOD
Cut the eggplants into four, lengthwise, to three-fourths of their total length and soak in salted water. Heat oil in a pan, season with mustard and cumin seeds. Add chopped green chilies, onions and pepper corns. Fry for few minutes. Then add eggplants and fry for another 2 minutes. Now add tamarind water, salt, cumin-fenugreek powder and cook until the gravy thickens. Serve hot with vegetable pulao.

Potato in Bombay Duck (Bombil)

INGREDIENTS
8-10 Bombay Ducks (cleaned & drained)
1 Tbsp Chilly Powder
1 Tbsp Turmeric Powder
1 small sized potato sliced (thinly in slices)
1 Tbsp of lemon juice salt to taste.
2-3 Green Chillies
3-4 flakes of garlic smashed


METHOD
Marinate the Bombay Ducks and potato with chilly powder, turmeric powder, lemon juice, green chillies chopped finely and salt, mix the ingredients well and keep aside for 1/2 an hour. Heat oil in a vessel and add in smashed garlic flakes, when the flakes turn slightly brown add the marinated Bombay ducks and simmer for a while, add the thinly slice potato. Cover the vessel let it cook in its own water. After it is cooked garnish it with coriander leaves. Serve Hot.

Kashmiri Dum Aloo (Potato)

INGREDIENTS
500gms : Aloo (potatoes), small
Sarson (mustard) oil for frying
1½ cup : Dahi (yogurt)
½ tbsp : Besan (gramflour)
1 ½ tsp : Chilli Powder
4 : Chhoti Elaichi (green cardamom)
½ tsp : Soonth (dry ginger powder)
¾ tsp : Saunf (fennel seed) powder
5 : Laung (cloves)
2 : Daalchini (cinnamon sticks) chutney

METHOD
Grind together, the bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to cool slightly and then pour into the dahi, stirred continuously. Return to flame and bring to a boil, again stirring continuously. Add potatoes along with soonth, saunf and ground masala. Cook over medium heat for 5-10 minutes or until the curry thickens. Serve hot accompanied by Boiled rice.

GRILLED FISH

Grilled spiced pomphret. A real treat for sea-food lovers.

Pomphret,big 1 no.
Garam masala 1 tsp.
Coriander powder 1 tsp.
Vinegar 2 tbsps.
Ginger garlic paste 1 tbsp.
Chilli powder To taste
Oil 1 tsp.
Salt To taste

METHOD
1.Rub the fish with salt, chilli powder, garam masala,
vinegar, coriander powder and ginger garlic paste. Keep
it aside.
2. Line a pan with oil and grill the fish.
3. Serve hot.

SPICY FISH

No one can eat just one - you won’t be able to resist this spicy fish.

Fish(centre bone river fish)
1 kg.
Malt vinegar ½ cup
Ginger paste 3 tbsp.
Garlic paste 3 tbsp.
Green chili paste 4 tsps.
Ajwain 3 tbsp.
Red Chili Powder 1 tsp.
Turmeric ½ tsp.
White pepper powder ½
tsp.
Gram flour 1 cup
Orange colour Few drops
Oil to fry
Salt to taste

METHOD
1.Wash the fish and cut into 1/2" thick slices and pat dry.
2.First Marination:
- Dissolve salt in vinegar and leave the fish in this
marinade for atleast 25 mins.
- Remove, place between two napkins and press gently
to remove the excess moisture.
3.Second Marination:
- Mix the ginger,garlic & chili paste, ajwain, red chillis,
turmeric, pepper and salt with gram flour.
Add 7 tbsps of water and orange colour and make a
paste of coating consistency.
- Apply the paste on both sides of the fish and arrange
them on a tray atleast an inch apart. Keep aside for 20
mins.
4.Heat ghee in a frying pan and fry the fish over medium
heat until well cooked.

TANDOORI FISH

Delicious grilled fish marinated in Yogurt and spices.

Fish 800 gms.
Ginger 1 cm. piece
Cumin seeds 1 tsp.
Chili powder ½ tsp.
Amchoor 1 tsp.
Turmeric powder ½ tsp.
Ghee 1 tbsp.
Garlic 1 tbsp.
Salt to taste
Dry mint leaves 1 tsp.
Lime juice 1 tsp.
A little curd.

METHOD
1. Grind together garlic, ginger, cumin seeds to a smooth
paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. Clean and remove the skin of the fish and cut the fish
crosswise into desired size pieces. Sprinkle with lime juice
and set aside for 10 minutes.
3. Marinate the fish with the ground paste for 3 hours.
4. Remove the excess marinade, brush the wire mesh with
oil and place the fish on it in the preheated tandoor/grill.Cook
for 3 to 4 minutes.
5. Turn the fish over and smear with Ghee. Continue cooking
for another 3 to 4 minutes until done. Brush the ungreased
side with ghee and return to tandoor /grill for another minute.

FISH CURRY

Boneless fish fillets cooked in a blend of coastal spices and coconut milk.
A typical Indian curry.

Boneless fish 12 fillets
Mustard seeds 1 tsp.
Garlic, chopped 8 cloves
Ginger, julienne 1" 1 no.
Green chilies, slit lengthwise,
deseeded and julienned 6 nos.
Onions, grated 150 gms.
Curry leaves 24 nos.
Tomatoes, pureed & strained 3 nos.
Turmeric powder ½ tsp.
Coconut milk 2 cups
Vinegar 1 tbsp.
Coriander leaves 1 tbsp.
Oil 2 tbsp.
Salt To taste

METHOD
1.Heat oil in a pan and season with mustard
seeds.
2. Stir over medium heat until they begin to
splutter.
3. Add garlic and ginger and stir for a minute.
Add green chilies. Add onions and sauté until
brown. Add turmeric powder,curry leaves and
tomatoes. Fry for 2-3 minutes.
4. Add the coconut milk. Bring to a boil.
5. Add fish, salt and vinegar. Cover and simmer
for a few minutes till the fish is tender. Stir only
once or twice and very gently to make sure that
the fillets do not break.
6. Taste and adjust the seasoning. Garnish with
coriander leaves and serve with Steamed Rice.

FISH FRY

Boneless fish fillets coated with a blend of Indian spices and then deep fried
to perfection.

Boneless fish fillets 500 gms.
Red chili powder ½ tsp.
Ground cumin 1 tsp.
Ground coriander ½ tsp.
Garlic, crushed 3 nos.
Ground anise seeds (fennel) 1 tsp.
Lemon juice 1 tbsp.
Oil For deep-frying
Salt To taste

METHOD
1. Remove skin from fish, rinse and pat dry with
paper towels. Cut into large chunks.
2. Mix together cumin, coriander, ground anise,
chili powder, garlic, lemon juice and salt, blending
to a smooth paste.
3. Spread over fish, cover and refrigerate for an
hour.
4. Half fill a deep pan or Kadhai with oil and heat.
Fry the fish, until golden brown.
5. Drain on paper towels. Serve hot.

EGG VANDALOO

Hard-boiled eggs in a spicy but tasty gravy.

Hard boiled eggs 4-5 nos.
Onions 2 nos.
Dry red chilies 4 nos.
Garlic 5 flakes
Ginger 1 piece
Cummin seeds ½ tsp.
Cinnamon 1 piece
Garam masala 1 tsp.
Vinegar ¾ cup
Sugar 1 tbsp.
Ghee 2½ tbsp.
Salt To taste

METHOD
1. Grind the red chilies, garlic, ginger and
cummin seeds with a little vinegar and salt to
taste.
2. Chop the onions and fry in ghee, then add
the ground paste and cinnamon to it.
3. Then add sugar, vinegar and garam masala.
4. Shell the eggs, cut into halves, lengthwise
and add to the curry.
5. Cook till the gravy thickens and serve with
rice or rotis.

EGG CURRY

Spicy egg gravy ready in a jiffy.

Eggs 6 nos.
For the masala :
Coconut ½ piece
Red chilies(roasted) 5 nos.
Coriander seeds(roasted) 2 tsp.
Ajwain seeds(roasted) 1 pinch
Methi seeds(roasted) 1 pinch
Jeera seeds(roasted) 1 pinch
Onion(chopped fine) 1 no.
Salt to taste
For seasoning :
Onion(chopped fine) 1 no.
Oil 2 tbsp.

METHOD
1.Grind to a paste the ingredients for the masala.
2.Put the paste in a vessel and boil along with 4
cups of water and one onion.
3.When the curry is boiling, lower the flame and
break the six eggs one by one into the curry.
4.Add salt and cook till the eggs are done and
remove from the flame and keep aside.
5.Take another vessel, put some oil in it and fry one
onion till brown.
6.Pour the curry over it.
7.Boil for a little more time and remove from the
flame.

HYDERABADI BIRYANI

The ultimate of Nawabi cuisine.Cooked in the tandoori style- a
rich preparation of rice and mutton.

Basmati Rice 500 gms.
Mutton cut into small
pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1
small bunch
Pudina chopped 1 small
bunch
Ginger Garlic paste 3
tsp.
Saffron (dissolved in ¾
cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

METHOD
1. Grind the red chilies and cashewnuts to a fine paste.
2. To the mutton apply the ginger - garlic paste and beaten
curd. Set aside.
3. Heat 4 tablespoons ghee and fry the red chili masala.
4. Add the marinated mutton, ¼ of the fried onion, one
teaspoon garam masala and salt to taste.
5. Keep frying till ghee separates. Add 1½ cups warm water.
Pressure cook till tender.
6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
7. Add the rice and fry a little. Add the green chilies and salt
to taste.
8.Add enough warm water. Cook till rice is done, remove
and spread on a thali, discarding the whole masala.
9. Mix together the chopped kothmir, pudina, garam masala
and fried onion.
Set aside.
10.Take a heavy bottlomed dekchi and line it with ghee.
11.Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the pudina / kothmir mixture and juice of 1
lime.
12.Cover with rice, followed by a mutton layer. Finish with a
rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20
minutes. Serve hot, garnished with eggs cut into halves.

CHICKEN BIRYANI

Chicken pieces marinated in a spice and curd mixture and cooked
with basmati rice on a slow fire.

Rice (Basmati) 300 gms.
Chicken pieces 600 gms.
Whole garam masala 2
tbsp.
Sliced onions 1 cup
Chopped garlic 2 tbsps.
Chopped ginger 2 tbsps.
Red chili powder 3 tsps.
Coriander powder 1 tbsp.
Turmeric powder 2 tsps.
Bay leaf 2 nos.
Chopped tomato ¾ cup
Chopped green coriander
1 tbsp.
Curd (yogurt) 1 cup
Saffron ½ gm.
Garam masala powder 3
tsp.
Milk ½ cup
Butter 50 gms.
Golden fried sliced onions
¾ cup
Ginger julienne's 1 tbsp.
Oil 3 tbsps.
Mint leaves 2 tbsp.
Salt To taste

METHOD
1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf
and salt and boil rice till ¾th done. Drain rice and keep
aside.
3. Mix salt, ½ of the red chili powder, ½ of the chopped
ginger, ½ of the chopped garlic, 1 tsp. Garam Masala
Powder, ½ of the turmeric powder and Curd/Yogurt. Mix
well and put chicken pieces in this for an hour.
4. Heat oil in a Patila or a thick bottomed pan. Add
remaining Whole Garam masala .Let it crackle. Add Sliced
onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic,
coriander powder, turmeric powder, red chili powder, 1 tsp.
Garam Masala powder and chopped tomatoes. Cook for
about 5 minutes. Add marinated chicken and cook till
chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle
saffron dissolved in milk, remaining Garam Masala
powder, ginger julienne's, mint leaves, golden fried sliced
onions and butter in between the layers and on top. Make
sure that you end with the rice layer topped with saffron
and spices.
8. Cover and seal with aluminum foil or Roti dough. Cook
in a preheated oven, for 10-12 minutes. Alternatively cook
on an indirect slow flame for 10 to 12 minutes.

SHAMI KABAB

Minced meat balls, flattened and shallow fried.A speciality in Nawabi
cuisine.

Kheema without fat 500 gms
Chana dal (washed and soaked in water for
½ hour) 2 tbsp.
Garlic flakes 10 nos.
Ginger 1" piece
Garam masala 1 tsp.
Elaichi 2 nos.
Dalchini pieces 2 nos.
Lavang 3 nos.
Dhania jeera powder 1 tsp.
Pepper A pinch
Chili powder 1 tsp.
Kothmir and Pudina chopped A handful
Egg 1 nos.
Lemon juice ½ no.
Onion minced 1 nos.
Oil/Ghee For frying
Salt To taste

METHOD
1. To the washed and drained kheema,
add the chana dal, sabut masala, 1cup
warm water, salt to taste and then cook
till dry.
2. Remove from heat and add ginger,
garlic, pepper, chili powder, dhania and
jeera powder. Grind to a fine paste and
then form into dough.
3. To the minced onion, add the finely
chopped pudina, kothmir, lime juice and
salt to taste.
4. Beat the egg lightly. Divide the dough
into lemon- sized balls.
5. Flatten each ball in the palm of your
hand and stuff with a little of the onion
mixture.
6. Shape into a kabab and dip in the
beaten egg. Shallow fry till it turns color.

DAL GOSHT

Boneless mutton marinated in yoghurt and a blend of spices, sauted in a
dal mixture - A Hyderabadi treat.

Boneless mutton 1/2 kg.
Chana dal 1/2 cup
Tur dal 1/2 cup
Onion slice 4 nos.
Tomatoes chopped 2 nos.
Curd 1/2 cup
Lime juice 1 no.
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Mustard seeds 1/2 tsp.
Coriander powder 2 tbsp.
Garam masala,whole 1 tsp.
Garlic chopped 1 tbsp.
Ginger chopped 1 tbsp.
Cumin seeds 1 tsp.
Garam masala powder 1 tsp.
Coriander chopped 2 tbsp.
Green chili chopped 2 tbsp.
Amchur powder 2 tsp.
Oil 3 tbsp.
Salt To taste

METHOD
1. Marinate mutton in Curd/Yogurt, lemon juice, part of
turmeric powder, part of Garam Masala Powder, mix
well, leave aside for 2 hours.
2. And now take chana dal and tur dal and cook it. Add
turmeric and green chilies when it comes to a boil cover
the pan and let it cook for some time till it is fully cooked.
3. Take a pan, put some oil, Whole Garam Masala and
add onion and sauté well.
4. Next add green chili when the onions gets golden
brown add ginger, garlic, coriander powder, remaining
turmeric powder, red chili powder, cook for some time.
5. Now add the marinated mutton to this mixture and
sauté it.
6. Grind dal in a mixer and add to the mutton.
7. Give tadka of mustard seeds, cumin seeds and whole
red chili, sprinkle some coriander and cook the pan and
simmer it for an hour.
8. Finely to this mixture add tomatoes, amchur powder,
add a little salt, remaining garam masala powder, and
cover it again for 10-15 minutes and cook on slow fire or
till the mutton is fully cooked.
9. Serve hot.

SEEKH KABAB

Succulent minced meat kababs flavoured with meat and spices.

Lamb mince 400 gms.
Chopped ginger 1 tsp.
Chopped green chili ½ tsp.
Chopped green coriander
½ tsp.
Garam masala powder 1
tsp.
Red chili powder 1 tsp.
Oil 1 tsp.
Salt As per taste.

METHOD
1. Squeeze mutton mince in a dry cloth to remove excess
water.
2. Mix all the above ingredients except oil. Knead well.
3. Divide into 8 equal portions and make balls.
4. Spread the mince balls on to the skewers, using a wet
hand. Press evenly to get kababs of six inches length.
5. Roast in a moderately hot tandoor for 7-8 minutes or in
a pre-heated oven(175° C) for 10 minutes.
6. Baste with oil and again roast for 2 minutes.
Note : For Seekh Kababs, use mince which has been
passed through a mixer twice.

HALEEM

An exotic dish made with mutton, wheat and a mixture of three dals.

Mutton 250 gms.
Wheat, soaked overnight, drained, pounded &
husked 1 cup
Channa dal,soaked for 1/2 hour A handful
Moong dal, soaked for 1/2 hour A handful
Masoor dal, soaked for 1/2 hour A handful
Chili powder 1 tsp.
Haldi 1/2 tsp.
Onions, sliced and fried crisp 2 nos.
Dhania powder 1 tsp.
Ginger-garlic paste 2 tsp.
Ghee 4 tbsp.
Salt To taste

METHOD
1. Heat 6-8 cups of water in a heavy
bottomed dekchi.
2.Allow the water to boil, then add the
drained dal, wheat and mutton along
with the ginger-garlic paste, haldi, chili
powder, dhania powder and salt to
taste.
3.Cook over low heat till mutton is
tender, stir and mash well.
4.Add the crushed fried onion, heat the
ghee and pour it over the Haleem.
5.Sprinkle lemon juice and serve hot.

KEEMA MATAR

A famous dish made of mutton mince, green peas and seasoned with
delicious masalas.

Mutton mince 750 gms.
Shelled Green peas 1 cup
Onions, chopped fine 2
nos.
Green chillies 2 nos.
Garlic, crushed 8 cloves
Ginger, chopped fine 1"
piece
Red chili powder 3/4 cup.
Coriander Powder 1 tsp
Cumin powder 1 tsp.
Coriander Leaves 1/2 cup
Garam masala powder 1
tsp.
Lime juice 11/2 tbsps.
Water 11/4 cups
Oil 4 tbsps.
Salt to taste

METHOD
1. Clean, wash and drain the mutton mince thoroughly.
2. Wash the peas, drain. Peel and chop the onions and
garlic finely. Peel the ginger and grate. Wash and mince
the green chilies. Clean, wash and chop the coriander
leaves.
3. Heat oil in a thick bottomed pan and add the chopped
onion. Fry till lightly
browned. Add garlic and stir-fry for a minute.
4. Add mutton mince, grated ginger, minced green chilies,
coriander powder, cumin powder and red chili powder.
Stir-fry for five minutes breaking up any lumps if formed.
Add ¾ cup of water, bring to a boil. Cover, lower the heat
and simmer for half an hour.
5. Add peas, chopped coriander leaves, salt, garam
masala powder, lemon juice and the remaining water. Mix
well and simmer covered for about ten minutes till the peas
are cooked well. Adjust seasoning.
6. Serve hot.

MUTTON TIKKA

Marinated mutton pieces cooked in Tandoor.

Mutton pieces( boneless) ½ kg.
Ginger 1 inch.
Garlic 6 cloves
Amchoor 1 tsp.
Well beaten curd ½ cup
Meat tenderizer / peeled unripe
banana 4 cm.
Garam Masala Powder 1 tsp.
Chilies 3
Cumin seeds ½ tsp.
Sliced lemon & onion rings
Salt 2 tsp.

METHOD
1.Grind ginger, garlic, cumin seeds, papaya and red
chilies to a paste.
2. Combine Garam Masala Powder, Curd/Yogurt, salt
and amchoor.
3. Mix all the above ingredients to the mutton mince.
4.Marinate the mutton mince in the refrigerator for 3-4
hours.
5.Make small balls of the mutton mince and place on
to skewers & cook in a moderately hot tandoor for 6
to 8 minutes.
6.Baste the mutton pieces with oil and again put in
the tandoor.
7.Cook until brown, turning as required.
8.Serve hot with sliced lime and onion rings.

MUTTON CHOPS

Enjoy these mutton chops prepared with spices and curd.

Chops ½ kg.
Curd 1 ½ cup
Tomatoes 200 gms.
Garam masala ½ tsp.
Ginger 75 gms.
Green chili A few
Red chili To taste
Nutmeg A pinch
Coriander powder 2 tsps.
Coriander leaves(chopped) ½ cup
Ghee 3 tbsps.
Salt To taste

METHOD
1.Put chops in pressure cooker with chopped
chilies along with tomato, salt, coriander
leaves and pressure cook for 5 minutes till half
done.
2.Then add ghee(oil) and fry for 10 minutes.
3.Mix all dry spices, garam masala red chili
powder, coriander powder and nutmeg in curd
and beat it.
4.Mix this in the chops and fry for 3 minutes.
5.Pressure cook for 3-5 minutes.
6.Garnish with coriander leaves and serve hot.

MUTTON BRAIN CURRY

Tasty mutton brain prepared with curds.

Mutton brain(blanched and cleant) 2 nos.
Curds 1/4 cup
Garlic 6 flakes
Onions(chopped) 2 nos.
Coriander seeds 2 tsps.
Garam masala 1 tsp.
Mango powder 1 tsp.
Coriander leaves As required
Red chilies 3 nos.
Ghee 3 tbsps.
Salt To taste

METHOD
1.Grind to a paste all the ingredients except
mutton brain, curds and coriander leaves.
2.Heat the ghee well in a karahi and fry the
paste till it turns brown.
3.Add the mutton brain and fry for some
time.
4.Add the curds and cook for 10 minutes.
5.If required you can add half a cup of hot
water.
6.Garnish with coriander leaves.
7.Serve hot as a side dish.

MUTTON KOFTA CURRY

Mince balls in a thick masala gravy.

Mutton, boneless 1 kg.
Onions 2 nos.
Besan (roasted) 2 1/2
tbsps.
Egg 1 no.
Ginger, finely cut 2" piece
Green chilies, finely cut 6 nos.
Green chili chopped 11/2"piece
Red chili powder 1 tsp.
Salt To Taste
Oil for frying. To Taste.
For the curry
Onions 3 nos.
Garlic 3-5 cloves
Ginger 1 1/2"inch piece.
Haldi powder 1tsp.
Tomatoes, boiled & skinned 1 cup.
Coriander leaves 2 tsps.
Red chili powder 1 tsp.
Garam masala 1 tsp.
Salt To taste

METHOD
1.For the koftas, mince the meat with all the
other ingredients.
2.Remove the mixture and shape into balls.
3.Deep fry these balls till golden brown and
keep aside.
4.For the curry, fry the onions, garlic and
ginger till golden brown.
5.Add the rest of the curry ingredients with
enough water to make a gravy.
6.Bring to a boil, add the fried koftas and
simmer for 45 mins.
7.Garnish with chopped coriander leaves
before serving.

DHANIA KEEMA

Minced mutton marinated and cooked in an exotic blend of coriander,
spices and yogurt.

Mutton kheema 500 gms.
Yogurt ½ cup
Onion chopped 2 nos.
Coriander chopped 1 cup
Juice of a lemon
Cumin Seeds 1 tsp.
Green chilli chopped 2 tbsp.
Whole Coriander 1 tsp.
Whole Garam Masala 1 tsp.
Black pepper 1 tsp.
Ginger chopped 1 tbsp.
Coriander powder 1 tbsp.
Garam Masala Powder 1 tsp.
Garlic chopped 1 tbsp.
Ghee 2 tbsp.

METHOD
1. Marinate the mince meat with lemon juice,
Curd/Yogurt, salt, Garam Masala Powder and
half of the Green coriander (dhania). Keep
aside for 1 hour.
2. Take oil in a pan. Add cloves, cinnamon,
cumin seeds and whole coriander. Put onions
and fry. Next add in green chillies and chopped
garlic. Mix well.
3. Add the mince and fry it for some time.
4. Once fried, add coriander powder and mix
well.
5. Add freshly ground pepper powder.
6. Finally put in a generous quantity of
coriander, a pinch of salt, Whole Garam
Masala and lemon juice. Cook on a low flame.

MUTTON CHILLY FRY

A dry mutton preparation with dry red chillies.

Mutton 1 1/2 kg.
Dry red chilies 20 nos.
Cloves garlic 20 nos.
Onions 4 nos.
Cardamoms 6 nos.
Cloves 6 nos.
Cinnamon 2 sticks
Ginger 4" piece
Turmeric powder 1 tsp.
Coriander seeds 3
tbsp.
Sour curd 1 cup
Ripe lemon juice 1 no.
Coriander leaves 1
bunch
Ghee 6 tbsp.
Salt To taste

METHOD
1. Wash and cut the meat into 2 inch cubes.
2.Slice the onions into thin long pieces and also cut the ginger
and garlic separately.
3.Heat a teaspoon of ghee on a tava and roast the chilies till
dark in color. Fry the coriander seeds, garlic and ginger
separately in the same way, using just 1 teaspoon ghee for
each ingredient. Keep these fried spices aside.
4.In a large saucepan, heat the remaining ghee and fry the
onions till golden brown and crisp and keep aside.
5.Now add the cloves, cardamoms and cinnamon to the ghee
and fry, put the mutton and turmeric powder and salt. Cover
and cook till the meat is half cooked.
6.Pour a little water on the lid of the saucepan while cooking
to avoid the meat from sticking to the bottom. Add the curds
and remaining spices and mix and cook on low heat till the
meat is tender. If necessary add a cup of warm water.
7.Just before serving mix in the lemon juice and fried onions
and garnish with chopped coriander leaves.

ROGAN JOSH

A Kashmiri style mutton delight.

Lamb pieces 800 gms.
Dry ginger powder 1 tbsp.
Cinnamon 2 no.
Cloves 6 - 8 no.
Black peppercorn 5 - 8 no.
Black cardamom 4 no.
Curd (yogurt) 1 cup
Coriander powder 1 tbsp.
Aniseed powder 2 tsp.
Asafoetida a pinch
Kashmiri red chili powder
1 tbsp.
Ghee/Oil 4 tbsp.
Salt As per taste

METHOD
1. Clean, wash and cut lamb into medium sized pieces.
2. Heat oil in a thick bottomed pan. Add asafoetida,
cinnamon, cloves, black peppercorns and cardamom.
Sauté for half a minute.
3. Add lamb pieces and cook on a medium flame, stirring
constantly till lamb pieces get a reddish brown color. This
may take 12-15 minutes.
4. Sprinkle a little water and repeat cooking of lamb for 12-
15 minutes on a slow flame. Make sure to stir constantly
and scrape all the sediments from the bottom of the pan.
5. Add red chili powder, coriander powder, aniseed
powder, dry ginger powder and salt.
6. Add beaten Curd/Yogurt and 2 cups of water. Cook
covered till lamb is tender.
7. Traditional Kashmiri Rogan Josh has a thin gravy and
has a thick layer of fat/oil on top. This dish is enjoyed best
with steaming hot boiled rice.

MUTTON CURRY

Mutton cooked in coconut milk with dry fruits, masala & boiled eggs.

Mutton, cut into serving proportions 1 kg.
Onions 100 gms.
Garlic, flakes 5 nos.
Ginger 1 " piece
Bay leaves 4 nos.
Thick coconut milk 1 ½ cup
Curds 1 cup
Almonds, sliced 2 tbsps.
Pistachios, sliced 2 tbsps.
Dried apricots, sliced 50 gms.
Coconut, grated finely ¼ cup
Poppy seeds 1 tbsp.
Vinegar 2 tbsps.
Eggs, hard boiled 4 nos.
Garam masala 1 tbsp.
Green Peas 1 cup
Cumin, ground 1 tbsp.
Coriander seeds, ground 1 tbsp.
Coriander leaves A handful
Saffron dissolved in 1 tsp. hot milk ½ tsp.
Salt & chili powder To taste

METHOD
1. Grind together onions, garlic, ginger,
coconut and poppy seeds.
2. Add the spices, salt, curds and vinegar,
& apply to the mutton
3. Put in a heavy bottomed vessel and
cook till the mutton is dry.
4. Add the coconut milk and nuts and fruits
and 1 cup green peas, and continue
cooking over a slow fire till the mutton is
tender.
5. Decorate with eggs and coriander
leaves.
6. Serve with rice.

MUTTON DO PIAZA

Mutton pieces cooked with whole spices and curd

Mutton 500 gms.
Onions 500 gms.
Curd, beaten 350 gms.
Cloves 6 nos.
Cardamoms, large 4 nos.
Ginger 1/2" piece
Cinnamon,broken into bits 1" stick
Garam masala 1 tsp.
Chili powder 1 tsp.
Cumin seeds, ground 1 tsp.
Coriander powder 1 tbsp.
Coriander leaves, sliced A handful
Ghee 4 tbsp.
Salt To taste

METHOD
1. Grind onions, ginger, garlic to a paste.
2.Heat 4 tbsp ghee and fry the paste till
golden brown colour.
3.Add the mutton and the whole spices
and fry it till it is well browned on all sides.
4.Put the curds, coriander powder, ground
cumin seeds, salt and chili powder.
5.Cover tightly and cook over a low fire till
the mutton is tender and completely dry.
6.Than fry for a while till the ghee
separates from the masala.
7.Serve immediately sprinkled with
coriander leaves and garam masala.

LIVER MASALA

1/2 kg liver,
1 tsp ginger-garlic paste,
1 tsp Red Chilli powder,
1/2 tsp haldi,
1/2 tsp garam masala,
1 tsp zeera powder,
1 tsp dhania powder,
2 onions(big),
3 tbsp oil, salt to taste,
Cloves- 4
Bari ilaayachi - 1
Chhotee ilaayachi - 2
Daalchini (cinnamon ) - 1 inch thin strip
3 green chillies,
1 lemon

METHOD
Wash liver and remove the thin layer
surrounding it. Cut liver into small pieces and
marinate in garlic-ginger paste, salt, haldi,
chilli powder and masalas for atleast 30
minutes. Heat oil in a non stick karaahi, put
jeera, tejpatta, and dried red chilly. When the
jeera begins to splutter, add cloves, illayachi
& cinnamon, onion and saute for sometime
over medium flame for 2 minutes. Add ginger
garlic paste and saute everything for 2
minutes. Add finely chopped green chillies
and marinated liver and cook for 5 minutes.
Add lemon juice and garnish with chopped
coriander leaves and serve hot with phulkas
or parathas.

KASHMIRI LIVER

A tangy dry dish of mutton liver.
Mutton liver ½ kg.
Onions finely chopped (medium size) 5 nos.
Tomatoes (small size) 2 nos.
Coriander leaves, chopped As required
Red chilies 6 nos.
Cloves 2 nos.
Cinnamon 2 sticks
Peppercorns ½ tsp.
Coriander seeds ½ tsp.
Jeera ¼ tsp.
Ginger Small piece
Garlic 10 flakes
Ghee 2 tbsps
SALT TO TASTE

METHOD
1.Cut the liver into small cubes.
2.Grind to a paste with a little water the
remaining ingredients except the liver,
onions, tomatoes & coriander leaves
and keep the paste aside.
3.Fry the onions well in the ghee.
4.Then add the liver cubes, ground
masala and salt.
5.Stir continuously till the liver is done.
6.Garnish with tomato slices and
coriander leaves.

MASALA KALEJI

Mutton liver marinated with green chilies, ginger, pepper etc. and
cooked in its own juices.

Lamb's liver 500 gms
Lemons 2 nos.
Green Chilies 2 nos.
Ginger, ground 1 tsp.
Black pepper 1 tsp.
Sesame seed oil 1
tbsp.
Salt 2 tsps.

METHOD
1.Wash the liver well and cut it into thin strips.
2.Squeeze the lemon juice and salt on the liver.
3.Then add chopped green chilies, ginger and black pepper and
mix well.
4.Heat the sesame seed oil and add the chili, ginger and black
pepper.
5.Cook the mixture for 30 seconds, remove from the heat and
pour over the liver.
6.Allow to cool, cover it and marinate for 3 hours.
7.To cook the liver, transfer it together with the marinade to a
frying pan and fry for 15 minutes.
8.Once the liver is cooked, serve immediately.