#36 DELICIOUS TESTY PICKLE

1. GOAN PICKLE
(Caterer para (Dry fish pickle)

Ingredients-

• Surmai or mackerel (dry)-20 pieces
• Red chilies (dry)-50
• Ginger cloves-45-50
• Cumin seeds-1 tbsp
• Pepper-1/2 tbsp
• Turmeric powder-1 tbsp
• Goan vinegar-375 ml

Method-

• Wash  the dry fish with some vinegar and place it in an air tight jar.. In a blender, grind all the other ingredients and pour the mix on the fish. Drizzle more vinegar to completely cover the pickle. Let the pickle rest for a month before use. To serve, take one piece out and fry it on a slow flame.

2.TAMILIAN PICKLE

(oil-free spicy lime pickle)

Ingredients-

• Lemons (chopped and deseeded)-6 cups
• Rock salt (pounded to a coarse powder)-1 cup
• Red chilli powder-2 to 3 tbsp
• Fenugreek seeds-1 tbsp
• Asafoetida-1 tsp

Method-

• Roast fenugreek seeds and asafoetida, separately, Grind them into a fine powder and keep aside. In a mixing bowl, combone lemons, salt, red chilli powder and one teaspoon of the asafoetida-fenugreek powder. Mix them in a way that all the lime lieces are evenly coated with the masala. Put this in an air tight container and let it rest until the lime wedges have softened it should take around 10 days. Over time, the lemon release a liquid that makes the pickle juicy and chunky.

3.SINDHI PICKLE

(Onions in mustard water)

Ingredients-

• Baby onions (red or white)-500 gm
• Turmeric powder-2 heaped tsp
• Red chili powder-2 tsp
• Yellow mustard seeds-3 tbsp
• Salt-2 tsp
• Fresh garlic-25 gm
• Boiled and cooled-water

Method-

• Peel onions and rinse well. Coarsely pound yellow mustard seeds and keep aside. Slit the onions vertically and horizontally around the top-end to make a plus sign. Chop fresh garlic along with green stalks and keep aside. In a sterilised, airtight jar, tip in all the dry ingredients. Pour the water from top and ensure that it covers the onions evenly. keep this jar in sunlight or a warm place for two to three days.

4.SIMPLE MANGO PICKLE

Ingredients-

• Big green mango-1
• Gingelly oil-2 tsp
• Mustard seeds-1/2 tsp
• A few curry leaves 
• dried red chilies-2
• Fenugreek powder-1/2 tsp
• Heeng-1/4 tsp
• Salt to taste

Method-

• Chop the mango finely. In a frying pan, add gingelly oil
• Then mustard seeds
• Curry leaves and whole red chilles. Switch off the flame and add chili powder
• Hing and fenugreek powder, Add the chopped mango and mix well.

5.THE NAWAABI SHOUK-THE ANDHRA SWING (NON-VEG)

Ingredients-

• Boneless chicken-1 kg
• Turmeric powder-5 gm
• Salt-20 gm

For masala-

• Ginger-garlic paste-200 gm
• Red chili powder-50 gm
• Fenugreek seeds-25 gm
• Garam masala-50 gm
• Garlic cloves-6
• Cinnamon stick-2
• Cardamom piece-1
• star anise-1
• Oil-300 gm

For Tadka-

• Curry leaves-30
• Kashmiri chilies-3 to 4
• Garlic paste-25 gm
• Oil-100 ml
• Vinegar-120 ml

Method-

For the chicken-

• Marinate the chicken with the turmeric and salt and keep aside for an hour.

For the masala-

• Heat the oil and fry the cinnamon, cloves, fenugreek seeds, star anise and cardamom.Add ginger-garlic paste, red chili powder, and garam masala.
• Add the chicken pieces and continue to cook till the oil separates.Keep stirring. Fry on medium heat for about 20 minutes. Make sure there is no water content.

For the Tadka-

• Heat the oil and add curry leaves,dry red chillis garlic and saute for a minute. Add the cooked chicken pieces along with any leftover gravy and oil. Combine well. Add the ground spices and cook on medium heat for around 15 minutes, continuously stirring.
• Add the vinegar, stir well and turn off heat. Cool and store in airtight bottles and refrigerate.
• The Vinegar is required for the preservation of the pickle. The shelf life should be approximately three months.

#35 DELICIOUS DUMPLINGS

1.VEGETABLE DUMPLINGS


Ingredients-

• Chinese cabbage or cabbage-250 gm
• Pak chol-150gm
• Fresh Mushrooms-50 gm
• Carrot-50 gm
• Black Mushrooms (boiled)-50 gm
• Chopped Ginger-25 gm
• Chopped onion-50 gm
• Chopped Spriong onion-30gm
• White Pepper-1 tsp
• Oyster Sauce-1 tbsp
• Sesame Oil-1 tbsp
• Salt-1/2 tsp
• Cooking Wine-1 tsp
• Vegetable oil-1 cup

Method-

• Wsah the vegetable and boil for about two minutes and drain water. 
• Chop the vegetables into small pieces and squeeze them dry.
• Pour some oil in the wok and fry the chopped  onions and spring onions till they turn translucent.
• Then mix the fried spring onion, onion and chopped ginger with the chopped vegetables and seasoning. keep the mixture in the fridge for 10 mins.

2.CHICKEN DUMPLINGS

Ingredients-

• Minced chicken-250 gm
• Minced carrot-25 gm
• Chopped Spring onion-25 gm
• Chopped Ginger-25 gm
• Soya Sauce1 tsp
• Oyster Sauce 1 tsp
• White Pepper 1 tsp
• Salt-1/2 tsp
• Egg-50 gm
• Seasame Oil=1 tsp
• Cooking Oil-1 cup
• Cooking Wine-1 tbsp
• Black Vinegar-1/2 cup

Method-

• Mix chicken meat with ingredients in a bowl and stir well. Let it rest for 10 mins

3.PRAWN DUMPLINGS

Ingredients-

• Fresh prawns (deshelled)-350 gm
• Chopped Mushrooms (boiled)-50 gm
• Chopped Ginger-25 gm
• Chopped Spring Onion-25 gm
• Sugar-1 tsp
• Sesame Oil-1 tsp
• Corn Starch-1 tbsp
• Soda-1 tsp
• Egg-50 gm
• White Pepper-1 tsp
• Salt-1 tsp
• Cooking Wine-1 tsp
• Cooking Oil-1 tbsp

Method-

• Marinate the prawns in soda, half a tsp salt and a cup of cold water for 30 mins. 
• Wash the prawns thoroughly and dry them before chopping them into small pieces.
• Add the seasoning and ingredients to the prawns and mix well.
• Let it rest in the fridge for 20 mins.

#34 DELICIOUS MUTTON

1.MUTTON CHOPS


Ingredients-

• Mutton chops-500 gm
• Medium sized tomatoes-3
• Fresh coriander leaves-1 small bunch
• Black peppercorns-30
• Cloves-10
• Whole cinnamon sticks-2 (2 inches long)
• Elaichi-6
• Ginger-garlic paste-1 1/2 tbs
• Green chilies-4
• Turmeric powder-1/2 tsp
• Edible oil-1 tbs
• Salt to taste

Method-

• Grind tomatoes, coriander leaves, black pepper, clove, cinnamon, elaichi,ginger-garlic paste and Green chilies into fine paste. Marinates the chops for 20-25 minutes and then pressure cook it and add salt to taste. Take an open vessel and pour some oil in it and 1/2 teaspoon turmeric powder. Add the cooked chops to it and let it come  to one boil. Garnish with fresh coriander leaves before Serving.

2.LAAL MAAS

Ingredients-

• Mutton with bones-1 kg
• Whole dried chilies-20 to 25
• Medium onions (chopped)-3
• Fresh garlic paste-2 tsp
• Fresh ginger paste-2 tsp
• Bay leaves small-4
• Cloves-4
• Green cardamom-2
• Black cardamom-2
• Roasted cumin seeds-2 tsp
• Coriander powder-3 tsp
• Yogurt-1 cup

Method-

• Soak whole dried chilies in warm water for sometime. Grind to a smooth paste using little water.
• Heat ghee or refined oil in a pressure cooker. Add bay leaves, clove, green and black cardamom and let the spices simmer. Add garlic-ginger paste and stir. Then add onion and fry until evenly browned. Now add the chili paste and saute the mixture for a few minutes. Add the meat and fry further.
• Now add coriander powder, cumin and yogurt and salt to taste. Cook till all the yogurt is absorbed by the meat. Then add two cups of water, stir and pressure cook for 10 minutes, till the meat is tender. 
• Release the steam and serve hot with coriander garnish.

3.HYDERABADI  HALEEM

Ingredients-

• Boneless lamb-1 kg
• Cracked wheat-4 tsp
• Ginger-garlic paste-4 tsp
• Urad dal-channa dal-1 cup
• Red chili powder-1 tsp
• Turmeric powder-1/4 tsp
• Curd-2 cups
• Crisp fried onions-1 cup
• Cashew nuts-1/2 cup
• Garam masala powder-1 tsp
• Black pepper corns-1/2 tsp
• Cinnamon stick-1
• Cloves-2 to 3
• Cardamom-2 to 3
• Ghee-1/2 cup
• Fresh coriander leaves-1 cup
• Fresh min t-1/4 cup
• Green chilies-5 to 6
• lemon-1

Method-

• Wash and soak the cracked wheat for half an hour. Trim the mutton of any excess fat.
• To the mutton, add 1/2 tbsp of ginger garlic paste, half a tsp of salt, red chili powder,half a tsp of garam masala powder and a pinch of turmeric powder.Pressure cook the mix for 8 to 10 min (or until 4 whistles) and simmer for another 15-20 min. Shred and keep aside.
• Boil the cracked wheat along with urad and chana dal with a tbsp of ginger- garlic paste, turmeric,2-3 green chilies, pepper cornsin 8-10 cups of water until its cooked completely and the water is absorbed. Blend this mix for a few seconds.
• Heat the oil in another contain, add whole spices, cooked and shredded lamb, remaining green chilie, half a cup fresh coriander and saute for a 2-3 minutes. Add curd and saute for another 10-15 minutes Add three cups of water and bring to a boil.
• To this,add the blended wheat and mix well, adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour.
• Serve hot, garnished with fried onions, cashew nuts and fresh coriander and lemon piece.

4.PAKE HUE GOSHT KE KABAB

Ingredients-

For the first marinade

• Boneless lamb cubed-500 gm
• Ginger garlic paste-20 gm
• Raw papaya paste-10 gm
• Nutmeg-2 gm
• Salt to taste
• Shahi jeera (black caraway seeds)-1 gm
• Dark vinegar-10 ml

For the second marinade-

• Browned onion blended-15 gm
• Browned coconut paste-5 gm
• Haug curd-40 gm
• Red chili powder-5 gm
• Yellow chili powder-5 gm
• Roasted bengal gram powder-5 gm
• Garam masala powder-3 gm
• Roasted jeera powder-2 gm
• Kebabchini-1/2 gm
• Chopped green coriander-little
• Desi ghee-20 gm
• Vegetable oil-10 ml

Method-

• Take 8 cleaned boneless lambs of 60 gm cubes each, or cut into even bite sized pieces and marinate it in the first marinade for half an hour, followed by the second for at least two hours.
• Refresh the cubes gently after an hour and skewer them carefully. put the skewer on a a hot grill and cook it for 12-14 minutes it intermittently and basting it with butter occasionally.
• Once cooked, take them off the skewer and allow it to rest for a minutes.
• Alternatively, it could be served on the skewer if you've used the small wooden ones.
• Serve hot with a salad of fresh onion rings and pomegranate and chutney of fresh coriander and garlic with musted oil emulsion.

5. JAMAICAN CURRIED GOAT WITH RICE

Ingredients-

• Goat shoulder (cut lean and into bite-sized chunks)-500 gm
• Ground coriander-1 tbsp
• Ground black pepper-1 tsp
• Cardamom pods-4
• Ground fenugreek-1/2 tsp
• Ground cinnamon-1 tsp
• Ground ginger-1 tsp
• Ground turmeric-1 tsp
• Tomatoes (skinned and roughly chopped)-2 large
• Garlic cloves (roughly chopped)-3
• Onion (finely chopped)-2
• Scotch bonnet chillies (deseeded and finely chopped)-1 to 2
• A few  good spring of thyme
• A small bunch of coriander leaves (for garnishing)
• Brown sauce-2 tbsp
• Olive oil-1 tbsp
• Fresh chicken stock-500 ml
• Salt-1 tsp

For the rice-

• Basmati rice-200 gm
• Canned black beans or red kidney beans (drained)-200 gm
• Scotch bonnet chilli-1 gm
• Spring onion (trimmed and cut into 2 horizontally)-1
• Salt-1/2 tsp
• Afew thyme sprigs

Method-

• In a large bowl, combine spices, tomatoes, garlic, onions, chillies and finely chopped coriander (leaving aside some for adding to the curry at the end). Add brown sauce and chopped thyme sprigs to the bowl.
• Add meat to the marinade and blend well using your finger. Cover and leave in the fridge for at least 6 hours, or overnight
• Remove meat from the marinade, knocking off any loose bits of onion or tomato. Heat a large pan with oil, fry meat in batches until it turns golden brown
• Transfer fried meat to a large casserole pot. Saute the remaining marinade for around 5 minutes and add to the meat  in the pot 
• Degiaze the pan with a little water and add these juice to the pot, along with the stock.It should be enough to cover the meat. Add salt and bring to boil. Simmer until meat is melt-in-the-mouth tender. Sprinkle with the chopped coriander leaves and serve
• For the rice, place all the ingredients into a pan and cover with 1 centimetre of water. Cover with a lid and bring to boil until all the liquid has been absorbed. Turn the heat off and allow the rice to steam for 10 minutes. Serve with thecurried goat.

6.MUTTON CURRY

Ingredients-

• Goat meat-1 kg
• Refined oil-200 ml
• Onion-300 gm
• Ginger garlic-100 gm
• Whole spices (Black and green cardamom, cinnamon sticks, bay leaves, black peppercorns)-20 gm
• Salt to taste
• Whole red chilli-20 gm
• Coriander powder-10 gm
• Turmeric powder-5 gm
• Curd-100 gm
• Tomato puree-200 gm
• Garam masala-10 gm

Method-

• Heat the oil and add whole spices, cook till they start crackling
• Add chopped onion and cook till golden brown
• Add chopped ginger-garlic and meat and cook till the oil separates from the meat.Soak red chillies in water and grind into a fine paste. Add to dish, followed by all spices except garam masala.
• Add beaten curd, cover dish with a lid and simmer on low heat.
• Add tomato puree and cook till mutton pieces are well cooked. Finish it off with garam masala.

7.LAMB KNUCKLE STEW

Ingredients-

• Lamb knuckles-8 to 10
• Salt and pepper to taste
• Onions-2
• Celeriac-100 gm
• Carrot-1
• Olive oil-50 ml
• Garlic cloves (chopped)-2 to 4
• Orange rind (washed and cut in thin strips)-1
• Thyme-2 tsp
• Bay leaves-1 to 2
• Canned tomatoes-1 can
• Beef stock-400 ml
• Red wine-100 ml

Method-

• Season meat with salt  and pepper. Peel and slice onions. Peel and chop the celeriac and carrot. Heat oil in a large pot and brown the meat lightly on both sides. Remove them. Fry chopped onions, celeriac and carrot in the same oil. Add garlic, orange rind, thyme, tomatoes, stock and wine. Bring to boil and meat. Cover and place in the oven (150 degrees celsius) for at least 3 hours. The longer the stew simmers, the more succulent the dish. Serve the stew with saffron risotto or polenta.

8.SHALGAM GOSHT

Ingredients-

• Soft breast and shoulder lamb pieces-1 kg
• Turnip (shalgam)-3/4 kg
• Aniseed powder (Saunf powder)-4 tbsp
• Ginger powder (soonth powder)-2 tbsp
• Cloves (laung) 5 to 7
• Cumin seeds (jeera)-1 tsp
• Tumeric (haldi)1 tbsp
• Salt to taste
• Mustard oil-4 to 6 tbsp

Method-

• Pour oil in a pressure cooker and let it heat for 15 mins.
• Add mutton, clove, cumin seeds and salt stir for 5 mins
• Now add turnip and turmeric till mutton and tumip blend well with the spices.
• Add 1 glass of water, ginger powder and aniseed powder. Boil for 10 mins.
• Add 2 more glasses of water and close the lid of the pressure cooker.
• Wait for 3 to 4 whistles. Check it mutton is cooked. if not give it another 10 mins.
• Once cooked, open the lid and let the dish cool down before serving it with white rice.

9.FRICASSEE OF LAMB MINCE

Ingredients-

• Cinnamon small piece-1
• Ani seeds-1 tbs
• Dry red chilies-6 to 8
• Cloves-2
• Star anise-1/4
• Lamb mince(finely ground)-1/2 kg
• White vinegar-1 tsp
• Salt to taste
• Ghee-1 1/2 tbsp
• Potatoes(chopped into small pieces)-5

Method-

• Grind the cinnamon, ani seeds, chilies, cloves and star anise with a bit of water to make a fine paste. Mix the mince with the paste, vinegar and salt. Refrigerate for 2 hours.
• In a pan, heat 1 tbsp ghee, add the mince, cover the pan and cook on low heat, stirring frequently. Fry till it's dry and the mince is golden brown.
• In another pan, heat 1/2 tbsp ghee, add potatoes, fry and cover the pan. Cook till potatoes are done. Add to the mince. Serve hot.

10. KAJU- MUTTON KORMA

Ingredients-

• Mutton-1/2 kg (cut into medium pieces)
• Onion (big)-2
• Garlic paste-1 tsp
• Ginger paste-1/2 tsp
• Cashew-10
• Turmeric powder-1/2 tsp
• Coriander powder-1 tsp
• Salt to taste
• Refined oil-4 tbsp
• Clove-3
• Cardamom-2
• cinnamon-1 1/2
• Black pepper-8 to 10
• cardamom (big)-1
• Ajwain ke phool( theymol flower)-3 to 4
• Cumin-1 tsp

Method-

• Take 1/2 of each portion of whole garam masala and make a fine powder and keep aside. Clean and wash the mutton pieces.Heat oil pressure cooker. Fry the cashews till light  brown, keep aside.Fry  onion slices till they turn pink, add mutton and fry a little more.
• Add whole garam masala then fry,Add garlic and ginger paste, Salt and cook for few minutes, Add  turmeric and coriander powder, cook and fry for 5 to 7 minutes, add 1/2 cup water and put the lid. Pressure cook  with 2 to 3 whistles. Leave it to cool.
• Open the lid and cook mutton again on slow flame,adding red chili powder, cashew paste (take and cashews and grind them into a fine paste). add  1/2 cup water, cook for at least 10 minutes with constant stirring. When the gravy turns thicker and the oil starts coming up on the surface, add garam masala powder and two chopped cashews. place a cover over the cooker and cook on slow flame for another 5 to 7 minutes, then switch off the gas.
• Serve the korma with hot jeera rice or naan.

11. MEATLOAF

Ingredients-

For the loaf

• Mutton keema-500 gm
• Curd-3/4 cup
• Eggs-2
• Garlic paste-1 tsp
• Ginger paste-1 tsp
• Garam masala powder-1 tsp
• Lemon juice-2 tbsp
• Chopped coriander leaves-2 tbsp
• Pepper powder-1 tsp
• Salt to taste
• Bread slices (soaked in water, squeezed and crumbled)-3

For the sauce

• Refined flour-1 tsp
• Mustard powder-1/2 tsp
• Worcestershire sauce-1 tbsp
• Tomato sauce-1 tbsp
• Chili sauce-1 tbsp

For second sauce (served along with the meatloaf)

• Tomato sauce-1 tbsp
• Chili sauce-3 tbsp
• Worcestershire sauce-3 tbsp
• Salt and pepper as per taste

Method-

• Wash keema and squeeze well. Mix all the ingredients given under loaf. Mix very well. Grease a baking dish. Place the keema and smoothen the top with your finger tips. Cover and microwave on high for 10 minutes. Pour out the juices coming out from the keema into a small bowl. Overturn the loaf  onto a plate. To the juices, add all ingredients given under the sauce. Mix well so that no lumps remain. Pour the sauce over the loaf so as to cover it completely. Microwave it uncovered on medium (50 percent) power for 10 minutes until done. Make a separate sauce in a bowl by mixing equal amounts of tomato,chili and Worcestershire sauces to serve with the loaf. slice the loaf, decorate with lemon wedges and tomato slices, and springs of coriander/parsley. Serve with sauce.

12. BHINDI GOSHT

Ingredients-

• Mutton-500 gm
• Onion-1
• Ginger-garlic paste-1 tsp
• Red chili powder-1/2 tsp
• Coriander powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Salt to taste
• Tomatoes-2
• coconut grated-1/2 cup
• Bhindi-6 to 7
• Coriander chopped
• Green chilies-3
• Oil-2 tbsp 

Method-

• Fry onions till light brown. Then add meat pieces with ginger-garlic paste, red chili powder, coriander powder, turmeric powder, salt and fry together till well browned.
• Add the tomatoes along with ground coconut and fry till the tomatoes are well blended with the rest.
• Add bhindi and fry  for 2-3 minutes. Then add a cup of water and cook in medium flame till the water evaporates and the meat is tender.
• Garnish with coriander and green chilies and serve hot.

13. METHI-MUTTON-CHOPS

Ingredients-

• Mutton-500 gm
• Methi-1/2 bunch
• Yoghurt-1 cup
• Onion-1 
• Garlic chopped-1 tsp
• Ginger chopped-1 tsp
• Oil-2 tbsp
• Tomatoes-2
• Turmeric-1 tsp
• Red chili powder-1 tsp
• Coriander-1 tsp
• Salt to taste
• Garam masala -1 tbsp

Method-

• Marinate the mutton chops in yoghurt for 20 minutes.
• Fry onions till golden brown along with garlic and thinly-sliced ginger
• Add the mutton chops and fenugreek leaves and cook on a high flame till the oil rises to the top of the pan
• Add the tomatoes along with turmeric, red chili, coriander powder, and salt.
• Cover the pan and simmer till the chops are tender.
• Put some water on the lid of the covered pan as well. This is an important step in the preparation of dry dishes.
• When the meat is ready , add garam masala.
• Keep the pan covered and cook on slow fire for 5 minutes and then serve hot.

14. HARIYALI GOSHT

Ingredients-

• Boneless mutton cut into 1 inch pieces 500 grams

• Spinach blanched and pureed 1 cup

• Green peas blanched ½ cup

• Ghee 1½ tablespoons

• Oil 1 teaspoon

• Cumin seeds 1 teaspoon

• Green cardamoms 3-4

• Black peppercorns 7-8

• Cinnamon 1 inch

• Cloves 4-5

• Onion paste ¼ cup

• Ginger-garlic paste 2 teaspoons

• Green chilli paste 1½ teaspoons

• Fresh tomato puree ½ cup

• Yogurt 4 tablespoons

• Salt to taste

• Garam masala powder 1 teaspoon

• Fresh cream 2 tablespoons + for sprinkling

• Ginger juliennes for garnishing

Method-

• Heat ghee and oil in a pressure cooker. Add cumin seeds, cardamoms, peppercorns, cinnamon and cloves and sauté for a minute.
• Add onion paste and sauté well. Add ginger-garlic paste, mix well and sauté for a minute. Add green chilli paste, mix well and sauté well.
• Add mutton, mix and sauté on high heat for 3-4 minutes. Add tomato puree, mix and cook for 3-4 minutes.
• Add yogurt, mix well and cook for 2-3 minutes. Add salt and 3 cups water, stir to mix and bring to a boil. Cover and pressure cook for 6-7 whistles.
• Remove cover, add green peas and mix well. Add pureed spinach, mix well and cook for 3-4 minutes.
• Adjust salt and mix well. Add garam masala powder and mix. Add cream and mix well. Switch off heat.
• Drizzle some cream and serve hot garnished with ginger juliennes.

15.Spaghetti Meatballs

Ingredients-

• Mutton mince (keema) 1½ cups
• Spaghetti 200 grams
• Garlic finely chopped 2 teaspoons
• Mustard paste 1 tablespoon
• Salt to taste
• Red chilli flakes 2 teaspoons
• Crushed black peppercorns to taste
• Parmesan cheese powder 2 tablespoons + for garnishing
• Bread crumbs 1 cup
• Rosemary sprig 1
• Egg 1
• Olive oil 3 tablespoons
• Onion finely chopped 1 medium
• Tomato puree canned 400 grams
• Fresh basil leaves 8-10 + for garnishing

Method-

• Boil 4 cups water in a deep non-stick pan.
• Mix mutton mince, 1 tablespoon garlic, mustard paste, salt, 1 teaspoon red chilli flakes, crushed peppercorns, a little parmesan powder and breadcrumbs in a bowl.
• Finely chop rosemary and add. Break egg and add and mix well. Let it rest for 10 minutes.
• Divide the mutton mixture into equal portions and shape them into balls.
• Heat 1 tablespoon olive oil in a non-stick pan, add the meatballs and cook, stirring occasionally, till half done.
• Add salt to the boiling water, mix, add spaghetti and cook till done.
• Heat remaining olive oil in a non-stick wok, add onion and remaining garlic and sauté for half a minute. Add tomato puree and mix well. Cook on low heat for 5-10 minutes. Add meatballs and basil leaves.
• Add boiled spaghetti, salt, crushed peppercorns, remaining red chilli flakes and parmesan cheese powder and mix well. Cook till the meatballs are done.
• Serve hot garnished with basil leaves and parmesan cheese powder.

16.Lamb Stew

Ingredients-

• Boneless lamb cut into cubes 500 grams
• Coconut milk 1 cup
• Olive oil 2 tablespoons
• Garlic minced 1 tablespoon
• Dried red chillies 2-3
• Onion sliced 1 medium
• Lamb stock 4 cups
• Salt to taste
• Cumin powder 1 teaspoon
• Coriander powder 1 teaspoon
• Tomato puree ½ cup
• Roasted peanuts crushed ½ cup
• Dijon mustard 1 tablespoon
• Ginger cut into juliennes 1 inch
• Potato peeled and cut into cubes 1 medium
• Yam peeled and cut into cubes 150 grams
• Lemon juice 1 tablespoon
• Fresh parsley chopped 1 tablespoon
• Sesame seeds (til) toasted 2 tablespoons

Method-

• Heat olive oil in a deep non-stick pan. Add garlic and sauté for a minute. Add broken red chillies and sauté.
• Add onion and sauté till it turns translucent. Add lamb pieces, mix and sauté on high heat for 3-4 minutes.
• Add stock, stir to mix, cover and cook for 10 minutes. Add salt, cumin powder, coriander powder, tomato puree, peanuts and mustard and mix well.
• Add ginger, mix well, cover and cook for 5 minutes. Add potato and yam and mix well. Cover and cook for 10 minutes.
• Add lemon juice and mix well. Add coconut milk, parsley and sesame seeds, mix well and simmer for 5 minutes.
• Serve hot.

#33 DELICIOUS VEGETABLE SABJI (CURRY)

1.SAI BHAJI
 

Ingredients-

• Spinach-2 medium bunches
• Khatta leaves-1/2 medium bunch
• Oil-4 tbsp
• Cumin seeds-1/2tsp
• Onion (finely chopped)-2
• Ginger (finely chopped)-1 inch piece
• Green chilli (finely chopped)-3 to 4
• Brinjal (small,cut into 1 inch cubes)-2
• Chana Dal (soaked)-4 tbsp
• Tomatoes (large roughly chopped)-2
• Tumeric powder-1/4 tsp
• Red chilli powder-2 tsp
• Salt to taste

Method-

• Cut the spinach and half the khatta leaves into fine shreds. Heat oil in a pressure cooker and add the cumin seeds, onions, ginger and green chillies and saute till golden brown. Add some water. Add the spinach, whole khatta leaves, shredded khatta leaves, brinjal, potato cubes, soaked chana dal, tomatoes, tumeric powder, chilli powderand salt. Stir in two cups of water. Seal the cooker with the lid and cook on high heat till the pressure is released once. Once cooked, remove the potato cubes with a slotted spoon and blend the remaining mixturewith a hand blender. Add the potato cubes. Serve hot.

2.DHABA-STYLE ALOO MATER

Ingredients-

• Oil-2 tbsp
• Cumin seeds-1 tsp
• Green chillies (slit)-1
• Onion (diced)-1
• Ginger paste-1 tsp
• Garlic paste-1 tsp
• Tomatoes (diced)-2
• Coriander powder-2 tsp
• Cumin powder-1 tsp
• Turmeric powder-1/2 tsp
• Red chilli powder-1 tsp
• Dry mango powder-1 tsp
• Potatoes (peeled and cut into 8-10 pieces each)-5 to 6
• Shelled peas-1 cup
• Garam masala-1 tsp
• Salt to taste 
• Coriander leaves-2 tbsp

Method-

• In a wok,heat oil and add cumin seeds. Add green chillies and onions. Saute onions till they turn soft. Add ginger and garlic paste and saute for another minute. Add tomatoes, coriander powder, cumin powder, turmeric, red chilli and dry mango powders and saute for a minute. Lastly, add potatoes and peas and half a cup of water. Add salt to taste. Cover the pan and cook till potatoes are soft. Turnoff tha fine, sprinkle garam masala and cover immediately Open after a few minutes, garnish with coriander leaves and serve.

3.MALVANI-STYLE BRINJAL

Ingredients-

• Brinjal (small and round)-5 to 6
• Tomato-1
• Onion-2
• French beans(cut into 1 1/2 -inch long pieces)-5 to 6
• Paneer (cut into cubes)-100gm
• Mustard and cumin seeds-A pinch (each)
• Oil-2 tsp
• Turmeric powder-As per taste 
• Salt-As per taste
• Groundnuts-2 tbsp
• Malvani masala-2 tsp
• Maggi coconut milk powder-2 tsp

Method-

• Heat the oil in a large microwave-safe glass bowl for microwave-safe glass bowl for 2 minutes.Add cumin and mustard seeds, and microwave for another minute. Open and add paste (made of tomato and groundnuts),onion (after it's been cut into big pieces). French beans and brinjals (cut into halves). Stir and add Malvani masala, turmeric and salt. Microwave for another minutes. Now, add 3 cups of water and microwave (covered) for another 8 minutes, till the dish gets a gravy-like consistency. Mix in coconut milk powder dissolved in little water and also add the paneer cubes. Now, again microwave for another minutes,with a lid.This spicy dish  is now ready to be devoured with steaming hot rice.

4.CAJUN GREEN BEAN STIR-FRY


Ingredients-

• Green beans (fresh ends trimmed and cut into 2-inch pieces)-1/2 kg
• Garlic (minced)-2tsp
• Olive oli-2 tbsp
• Almonds (sliced and oven roasted)-3/4cup
• Cajun sesonings-1 1/4 tsp

Method-

• Place beans in salted water in Dutch oven. Bring to a boil. Boil for seven minutes until green beans are crisp and tender. Drain and plunge into cold water. Dry your Datch oven and add olive oil and saute garlic for about one minute over medium heat. Add the beans and saute for another two or three minutes. Add almonds 3/4 tsp cajun seasoning and saute for another minute, stirring  occasionally , place beans in serving bowl and sprinkle with remaining 1/2 teaspoon cajun seasoning.

5.CHANA MASALA WITH BRIJAL AND POTATOES

Ingredients-

• Soak 100gms of whole chana overnight and the next morning pressure cook it with somesalt in it.
• Onion (medium sized)-1
• Tomato(medium sized)-1
• Red chilli powder-1 tsp
• Coriander powder-2 tsp
• Turmeric powder-1/2 tsp
• Jeera powder -1/2 tsp
• Black pepper powder-1/4 tsp
• Grated coconut-1 cup (Grind the coconut to make fine paste)
• Edible oil-1 1/2 tbs

Method-

• Chop onions into small pieces. Pour the oil in a vessel and fry the chopped onions till it turns golden brown. Add 1/2 spoon turmeric powder and then add the potatoes and let it cook for some time. After it is cooked, add brinjal and all the other ingredients to it. After the potatoes and brinjals are cooked well then add chanas and the coconut paste. Add salt if needed. Let it cook for 5 minutes Garnish with coriander leaves while serving.

6.MASALA ALU MUTTER

Ingredients-

• Green peas-1/2 kg
• Ginger garlic paste-3tsp
• Chopped onion-1 big
• Garam masala powder-2 tsp
• Chopped tomato-1 medium
• Cube sized cut potatoes (medium)-2
• Jeera powder-2 tsp
• Red chilli powder-1 tsp
• Salt and sugar as per taste
• Chopped coriander leaves

Method-

• Put mustard oil in pan and fry potatoes and keep aside. Put onions and fry it till it become golden brown . Add green peas and fry a little. Add fried potatoes in the pan. Add all ingredients (except garam masala  powder), mix well and cook on low flame for 25 to 30 minutes.After potato and green peas get, add garam masala powder and chopped corriander.
• Serve hot with roti,paratha or puri.

7.ECHORER DALNA (RAW JACKFRUIT MASALA)

Ingredients-

• Raw jackfruit-500gm
• Potatoes-2
• Oil-3tsp
• Onions-2
• Ginger-garlic paste-2 tsp
• Turmeric powder ,cumin,coriander.red chilli powder-1 tsp each 
• Bay leaves-2 to 3
• Cardamom, cloves and cinnamon (each)-2/3 piece
• Tomato puree-1 cup
• Tamarind paste-1 tsp
• Garam masala-1 tsp
• Ghee-1 tsp
• Coriander leaves

Method-

• Oil your hand and remove the skin and inner base portion of the jackfruit. Cut both the jack and potatoes in cubes.
• Boil water and put the pieces in boiling water along with the potato pieces. Drain the water after five minutes
• In a pan, heat oil, add rhe pieces of cardamom, clove and cinnamon. Once it starts cracking, add the sliced onions and saute till brown. Add the ginger-garlic paste, tumeric, cumin, coriander, red chilli powder,bay leaves, garam masala and saute.Add tomato puree and a little water.
• Once the oil separates, add jackfruit and potato pieces,two cups of water, salt and tamarind paste. Cover the lid and cook for 15 minutes. Check the gravy, add ghee and garnish with coriander leaves.

8.SARSON DA SAAG



Ingredients-

• Fresh mustard leaves(chopped)-4 cups
• Spinach (chopped)-2 cups
• Ghee- tbsp
• Onions (medium chopped)-2
• Ginger (chopped)-2 inch piece
• Garlic (chopped)-6 to 8 cloves
• Green chillies (chopped)-4 to 6
• Red chilli powder-1 tsp
• Cornmeal-2 tbsp
• Unsalted butter-2 tbsp
• salt to taste

Method-

• Heat two tbsp of ghee in a pan. Add onion and saute till light brown. Add ginger,garlic and green chillies and saute for a few minutes more. Add red chilli powder, mustard leaves, spinach leaves and continue to saute for a couple of minutes. Add salt and cook moderate heat for ten minutes. Add cornmeal and a little water and cook till the greens are soft. Cool slightly and transfer the mixture to a blender and process to a slightly coarse mixture. Heat the remaining ghee and butter in the same pan. Add the ground mixture and cook for five to ten minutes. Serve hot with makki di roti.

9. RAJMA  CHAWAL 

Ingredients-

• Rajma or kidney beans-1 1/2 cup
• Channa dal - 1 tbsp
• Onions-2
• Ginger-1 inch
• Garlic-1 flakes
• Tomatoes-3 (pureed)
• Bay leaf-1
• Black cardamom-1 (only seeds needed)
• Cloves-2
• Turmeric powder-1/4 tsp
• Coriander powder-3 tsp
• Red chili powder-1 tsp
• Amchur powder-1/4 tsp
• Garam masala-1/2 tsp
• Curd-1/2 cup (beaten well)
• Coriander-2 tbsp
• Oil-2 tbsp
• Salt to taste

Method-

• Soak rajma  and channa dal  overnight, then cook them in a pressure cooker with a little salt.
• Grind onion, ginger, and garlic to paste. Heat  oil in a kadhai and add bay leaf, black cardamom seeds and clove.
• Add onion, ginger and garlic paste and fry till it turns golden brown.
• Reduce heat and add turmeric powder, coriander powder, chili powder, amchur  powder and garam masala. Stic the ingredients for about two minutes. Add tomato puree and cook in medium flame till tomatoes turn dry and oil separates 
• Reduce heat and add beaten curd to it and stir continuously till the masala turns red
• Now strain the rajma and chana dal and keep the stock aside.
• Add them to the kadhai and stir-fry on medium flame for 2 to 3 minutes, mashing occasionally
• Add the rajma stock and salt according to your taste and let it cook for 5 minutes.
• Remove from fire, garnish with coriander leaves and serve with steam rice.

10. STIRRING UP SHEV BHAJI

Ingredients-

• Shev / gathia-1.5 cup
• Onion medium chopped-1
• Cloves of garlic (crushed)-8 to 10
• Dry coconut (grated and roasted)-2 tbsp
• Mustard seeds-1 tsp
• Cumin-1 tsp
• Hing-1/2 tsp
• Red chili powder-2 tsp
• Turmeric-1 tsp
• Kala masala-1 tsp
• Chopped coriander for garnishing

Method-

• Pound together the garlic cloves and dry coconut to a paste in a mortar without adding any water. Heat oil in a kadhai, add mustard and cumin. Once they splatter, add hing, chopped onions and saute till translucent. Add the garlic and khopra paste and saute on low flame for half a minutes. Add turmeric, followed by red chili powder and finally kala masala and mix well. Add 1 tbsp water to prevent the masala from burning Saute till oil floats on top. Now add 1.5 cup water and mix well. Bring it to a boil. Add the shev to the boiling mixture and let it simmer for two minutes. The mixture might turm frothy when the shev absorbs the gravy. Turn off the flame, garnish with chopped coriander and serve immediately if you don't want the farsan  to disintegrate into the curry.

11.KHATTA MEETHA  BRINJAL 

Ingredients-

• Big brinjal (cut into halves)-300 gm
• Tomato paste-30 gm
• Black jaggery-10 gm
• Garam masala-5 gm
• Crushed peanuts-10 gm
• Chili paste-5 gm
• Turmeric powder-2 gm
• Coriander powder-2 gm
• Lime juice-1/2
• Chat masala-5 gm
• Salt as per taste

Method-

• Rub the brinjal with salt and pepper and set aside for 20 minutes. Slit the vegetable diagonally with a sharp knife to make quarters and deep fry it until light brown and keep aside. Blend tomato paste, black jaggery, garam masala powder, Turmeric into fine paste. Apply this mixture on the brinjal and let it rest for 20 more minutes. Now bake the brinjals in a pre-heated oven for five minutes at 220 degree Celsius. Garnish with crushed peanuts and lemon juice. Serve hot.

12.CAULIFLOWER FLORETS

Ingredients-

• Cauliflower florets-1 cup
• Onion (finely chopped)-1 1/2
• Tomato (finely chopped)-1 1/2
• Coriander-2 tsp
• Curd-2 tsp
• Red chili powder-1/2 tsp
• Coriander powder-1 tsp
• Turmeric-1/2 tsp
• Cashew nut paste-2 tsp
• Ginger- garlic paste-1 tsp
• Half cup of water
• Salt to taste

Method-

• Heat oil in a pan: add chopped onion till it becomes golden brown in colour. Add ginger garlic paste, chopped tomatoes and saute for two minutes. Add all powder spices and salt and cook till the tomatoes absorb the flavour. Then add curds and saute till it blended well.Now add the cauliflower florets and saute them well till the masala mixed properly. Add the cashew paste and enough water to cook. Garnish with coriander leaves. You could also one piece of cardamom, cloves, cinnamon and bay leaves to enhance the taste.

13.MANGO CURRY (KALAN)

Ingredients-

• Small ripe mangoes-4
• Coconut-1/2
• Jeera-1 tsp
• Chili powder-1 tbsp
• Turmeric powder-1/2 tsp
• Curd-1 cup
• rai-1 tsp
• Red chilies-2
• Methi seeds-1/2 tsp
• Curry leaves-2 spring

Method-

• Take a cooking vessel. put into it the whole ripe mangoes duly peeled. Add two glasses water, salt according to taste, turmeric powder and chili powder.Cover it and let it cook on for some time. Meanwhile,grind the coconut and jeera to a coarse paste.when the mangoes start boiling add the ground masala let it cook for some time about 10 minutes.Whisk the curd properly and add it to the boiling curry. The curd should not be cooked for a long time. As soon as it rises up once the gas should be put off.
• FOR THE TEMPERING-Take 2 tsp of oil in a kadai. Add 1 tsp rai. When the rai starts spluttering add to it two red chilies broken into pieces Add 1/2 tsp methi seeds,2 springs of curry leaves. When the red chilies become light brown put off the gas and pour this mixture over the mango curry. Serve the curry with steaming hot rice.

14. MUTTER WITH COCONUT

Ingredients-

• Fresh green peas-250 gm
• Freshly grinded coconut-1/2 bowl
• Coriander leaves-1 bowl
• Green chilies-4 to 5 (Add more if you like it spicy)
• Ginger-1 small piece
• Garlic-2 to 3 cloves
• Lemon juice-1/2 tbsp
• Turmeric powder-1 tsp
• Sugar-1/2 tsp
• Oil-4 tsp
• Mustard seeds-1 tsp
• Asafoetida (hing)-1/4 tsp
• Salt to taste

Method-

• Make a fine paste of chopped coriander leaves, fresh coconut, ginger,garlic and green chilies.
• Take a heavy bottom kadai, heat oil, add mustard, turmeric powder, asafoetida, let it crackle. Then add ground green masala paste, saute it well, add one cup of water, carefully mix the masala. Add green peas in the masala and saute again stirring it properly. Add salt and sugar as per taste and mix it well. Let the peas cook for 10 to 12 minutes, check the consistency nd add water if you need or as per taste, the gravy should not too  thick or runny, add lemon juice.
• Serve hot.

15. IMLI  BHINDI

Ingredients-

• Ladyfingers slit and cut into big pieces 250 grams

• Tamarind Pulp 1 teaspoon

• Onions 3 medium

• Oil 2 tablespoons

• Mustard seeds 1 teaspoon

• Curry leaves 6-7

• Salt to taste

• Turmeric powder 1/4 teaspoon

• Coriander powder 3 teaspoons

• Red chilli powder 2 teaspoons

• Peanuts roasted and crushed 2 tablespoons

• A few thin strips of ginger for garnishing

Method-

• Cut onions into big cubes.
• Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add onions and curry leaves and sauté for a minute. Add ladyfingers and mix well. Add salt and turmeric powder and mix well. Cover and cook on low heat for 5-7 minutes.
• Add coriander powder and red chilli powder. Cover and continue to cook.
• Add tamarind pulp and mix well. Add peanuts. Cover and continue to cook for 5 minutes.
• Transfer into a serving bowl and serve hot garnished with ginger strips.

16. CHOLE DHANIA MASALA

Ingredients-

• Chickpeas 3/4 cup

• Fresh coriander 1/4 cup

• Fresh coriander leaves,small 1 bunch

• Salt to taste

• Cinnamon 1/2 inch p

• Cumin seeds 1 1/2 teaspoons

• Coriander seeds 1 1/2 teaspoons

• Black cardamom 1

• Clove 4-5

• Green chillies 2

• Ghee 4 tablespoons

• Onion sliced 12 medium

• Ginger paste 1 teaspoon

• Garlic paste 1 teaspoon

• Dry mango powder (amchur) 1/2 tablespoon

• Garam masala powder 1/2 teaspoon

• Black salt (kala namak) to taste

• Red chilli powder 1/4 teaspoon

Method-

• Soak the chickpeas and the Bengal gram separately for four to six hours. Drain and mix.
• Add three cups of water and a little salt and pressure-cook till the pressure is released five or six times (five or six whistles).
• Lightly roast and powder the cinnamon, cumin seeds, coriander seeds, black cardamom and cloves.
• Grind the fresh coriander and green chillies to a smooth paste.
• Heat three tablespoons of ghee in a non stick kadai; add the onion and sauté for three or four minutes till golden brown.
• Add the ginger paste and garlic paste and continue to sauté for another minute.
• Add the roasted spice powder, dried mango powder, garam masala powder, black salt and coriander-green chilli paste and sauté for two or three minutes, or till the ghee separates from the masala.
• Add the chickpeas and Bengal gram, and mix. Add half a cup of water if the mixture is too dry.
• Adjust the salt and bring the mixture to a boil. Lower the heat and simmer for four or five minutes.
• Heat the remaining ghee in a small pan; take it off the heat and add the chilli powder. Pour immediately over the chana and cover the pan.
• Leave to stand for five minutes. Serve hot with puri.

17. TILLI PHALLI SHIMLA MIRCH

Ingredients-

• Green capsicum 2 medium
• Sesame seeds (black) 2 1/2 cup
• Roasted peanuts 1/2 cup
• Oil 2 tablespoons
• Mustard seeds 1 teaspoon
• Cumin seeds 1 teaspoon
• Curry leaves 10-12
• Onions, chopped 2 medium
• Ginger, chopped 1 inch pie
• Garlic, chopped 1 tablespoon
• Turmeric powder 1 teaspoon
• Coriander powder 1 teaspoon
• Red chilli powder 1 teaspoon
• Salt to taste
• Tamarind pulp 1/2 teaspoon

Method-

• Cut the capsicums into pieces, discarding the seeds.
• Heat oil in a non-stick pan. Add mustard seeds, cumin seeds and curry leaves. Sauté for 1 minute.Add onions and sauté till light brown.
• Crush roasted peanuts in a grinder. Add sesame seeds and grind coarsely. Add ginger, garlic and turmeric powder to the pan. Mix well. 
• Add coriander powder, red chilli powder and capsicum pieces. Toss to mix.
• Add a little water, salt and mix well. Add a little more water and cook till the capsicum is soft. Add ground powder and mix well. Add tamarind pulp and mix well. Cook for 1-2 minutes. Serve hot.

18.Spinach Gnocchi in Cheese Garlic Sauce

Ingredients-

• Spinach puree 2 tablespoons
• Potatoes 250 grams
• Refined flour (maida) 75 grams
• Parmesan cheese powder 1 teaspoon
• Nutmeg powder a pinch
• Parmesan cheese powder 1 tablespoon
• Garlic cloves finely chopped 6-8
• Olive oil 2 tablespoons
• Red chilli flakes 1 teaspoon
• Salt to taste
• Vegetable stock 2-3 tablespoons
• Fresh parsley chopped 1 tablespoon

Method-

• Wash potatoes nicely and cook in the microwave on high heat for 6-8 minutes. Peel and grate them into a bowl. Add flour, Parmesan cheese powder, salt, nutmeg powder and spinach puree and mix well. Knead into soft dough.
• Boil 5-6 cups water in a deep non-stick pan. Divide the dough into smaller portion and roll into gnocchi with the help of a fork. Add to the boiling water and cook till they start to float on top. Drain and place them in chilled water.
• To make sauce, heat olive oil in a non-stick pan. Add garlic and sauté for half a minute.
• Add chilli flakes and sauté. Add salt and stock and mix. Add cooked gnocchi and toss.
• Serve hot garnished with parsley and Parmesan cheese powder.

19.Soya Nuggets with Greens


Ingredients-

• Soya Nuggets soaked for 1 hour and squeezed 2 cups
• Spinach shredded 1 cup
• Fresh fenugreek leaves (methi) roasted and peeled ½ cup
• Red pumpkin (bhopla/kaddu) peeled and cubed 1 cup
• Oil 1 tablespoon
• Cumin seeds ½ teaspoon
• Turmeric powder ½ teaspoon
• Green chillies finely chopped 2
• Garlic minced 1 tablespoon
• Ginger minced 1 tablespoon
• Onion finely chopped 1 medium
• Tomato diced 1 large
• Salt to taste
• Cumin powder roasted 1 teaspoon
• Garam masala powder 1 teaspoon
• Black pepper powder ½ teaspoon

Method-

• Pressure cook soya nuggets with spinach, fenugreek leaves and pumpkin in 1 cup water till 1whistle is given out. Lower heat and cook for 3-4 minutes.
• Heat oil in a non-stick pan. Add cumin seeds, turmeric powder and green chillies, mix and sauté for ½ minute.
• Add garlic and ginger, stir and sauté till fragrant. Add onion, stir and sauté till it turns translucent.
• Add tomato, stir and sauté on low heat till it turns soft and pulpy. Add pressure cooked nuggets mixture and mix well.
• Add salt, cumin powder, garam masala powder and pepper powder, mix well and cook on low heat for 2-3 minutes.
• Serve hot.