Mutton Biryani

For this preparation you will need:
Mutton: 250 Gms-Marinate in 1/2 cup curd for 15 mins minimum
Separately pressure cook the meat in 2 cups of water with 1/4 Tsp turmeric,chilly pdr for 6 whistles.Do not discard the mutton stock,use it for cooking the rice later during the preparation.
Basmati Rice-3 Cups
Soak the rice in water for 1 hr and drain out the water and spread out the drained rice on a paper towel.
Olive/Veg oil-8 Tbsp
1/2 Stick Butter
Onions
Pudina leaves-One handful
Coriander leaves-One handful
Green chillies-8
Bay leaf-2
Whole garam masala-3 cloves,3 cardamom, 2"cinnamon
Biryani powder- 1 Tbsp
Thick curd-1/2 cup-for adding in the gravy
Peas-1 Cup
Method:
Heat oil in a large non stick pan,add the stick of butter.When the oil is hot & the butter has completely melted,add in the sliced onions,slit gr.chillies,whole garam masala & bay leaf.When the onions have turned golden brown,add the pressure cooked meat.fry well.Then add the biryani powder,tomatoes,1 Tsp chilly powder,coriander powder and turmeric.When a thick gravy has formed and the tomatoes are soft add in 1/2 cup of curd.stir in and allow to cook for 5 mins longer.Now allow the meat to cook in the masala for 10 mins.Add 1/2 cup of water.Cover
After 10 mins add the washed & drained basmati rice to the gravy.Fold in the masala with the rice.Add pudina& coriander,peas.Add 5 & 1/2 cups of water along with the mutton stock.Note:
The water and mutton stock should add up to 5&1/2 cups and not more.
Allow to cook and keep the lid covered with foil.Bring to a simmer.Keep on DUM for 15 mins.Turn off the heat and serve hot with raita.

Dhal Tadka

You will need:
Toor dhal-1/4 Cup
Moong dhal-1/4 cup
2 Tsp Ginger garlic paste
Green chillies-4
Onion-1 Sliced
Tomato-1 chopped
Turmeric powder-1/4 Tsp
Red chilly powder-1/4 Tsp
Water:2 Cups
For the tadka :
Oil/Ghee-Tbsp
Mustard seeds-1/4 Tsp
Curry leaves-5
Dried whole red chilly-2
Onion seeds-1/8 Tsp
Cumin seeds ( jeera)-1/4 Tsp
Urad and Channa dhal-1/4 Tsp together
Garnish:
Coriander, Pudina (mint) leaves
Method:
Step 1
Pick the lentils or dhals for stones before washing them.
Step 2
Boil the lentils in water with the ginger garlic paste,turmeric and chopped green chillies for about 15- 20 mins or for 3 whistles in the pressure cooker.
Step 3
Mash the lentil mixture down.The consistency of the mashed lentils should be that of a creamy chicken soup.
Step 4
If the mixture looks too dry,add more water.Season with the salt.
To prepare the tadka
Heat the oil or ghee and fry the onion with the mustard,jeera,Urad-Channa dhal,onion seeds,dried red chillies and chopped tomato for 2 mins.
Pour the tadka over the dhal and garnish with fresh cilantro/coriander leaves,green chillies and mint leaves(optional)

Boiled potato fry

You will need:
Chopped potato-1 cup
Kasuri methi-4 pinchs
Jeera( Cumin) powder-1 Tsp
Red chilly powder- 1 Tsp
Veg oil-1 TBsp
salt to taste
Method:
Pressure cook the potato.Keep aside.
In a shallow saucepan heat oil and add the boiled potato.Fry well,add the chilly&jeera(cumin) powder.season with salt.Allow the powders to coat the potato.
Add kasuri methi leaves.Turn off the heat.Serve hot with dhal curry,rice or chapatis

Methi chapatis

For this preparation you will need:
Whole wheat flour -One cup
Cumin pdr-1/4 Tsp
Red chilly pdr-1/4 Tsp
Coriander pdr-1/8 Tsp
Finely chopped garlic-1/4 cup or use 2 garlic cloves
Finely chopped spring onions-1Cup
Finely chopped onions- 1Cup
Methi leaves- 1Cup-Coarsely chopped
Salt to taste
Veg/olive oil-2 Tbsp( For mixing the flour)
Water 100 ml-Warm temperature
Step 1
Add the whole wheat flour,chopped spring onions,chopped onions,garlic& methi leaves in a large mixing bowl.Make a well in the center,add the pdrs and salt.Add 1 Tbsp oil to the well and add 100ml warm water,knead and add some more warm water if need be to get the right consistency.The dough must be soft sans cracks.
Step 2
Once the dough is kneaded well,allow to sit on the counter for 10-15 mins.Wrap in a damp muslin cloth or a damp kitchen paper.This will prevent the dough from hardening.
After 15 mins,remove cloth and and make a long cylindrical shaped dough.Then make small balls from the dough and set aside.
After you have made your desired number of balls,roll out on a wooden slab,by dusting some wheat flour.
Make chapatis on the pan.Serve hot with a little ghee greased on the top of each chapati for additional taste.Do not fret using ghee as ghee used in moderate quantity improves skin texture and over all well being.
Store the remaining dough in an air tight box for further use.

Cauliflower curry flavored with coconut milk

For this preparation you will need:
1 Caulifower- cut into pieces and wash the florets in salt water to remove any dirt.Drain off the water and keep aside.
Green Chillies-5
Spring onions-1/4 cup
Coconut milk-50 ml
Garam masala powder-1/2 Tsp
Coriander powder-1 Tsp
Chilly powder-1/2 Tsp
1 small onion-chopped
1 small tomato -chopped
coriander leaves-Chopped for garnish
salt to taste
Veg/olive oil-2 Tbsp
Method:
Heat oil in a deep saucepan.Add the chopped onions and season with a pinch of salt to accelerate the cooking time of the onions.Now,add the gr chillies,and the chopped florets.
Fry well,add 50 ml water,cover with lid and allow florets to cook till tender.
Step 2
Add chilly,coriander,cumin(jeera)powder.mix well with the florets.Add chopped tomato.Allow the tomato to soften.Add salt,coconut milk and chopped spring onions.Bring to a boil on low flame/heat.Turn off the heat and sprinkle garam masala powder.Garnish with coriander leaves.Serve hot with chapatis or naan.

Fish Fry-with samhar powder

For this preparation you will need:
Fish-Catfish or pamfret or any kind of river fish-250 Gms
Sambhar powder- 1Tbsp
juice of 1 small size lemon
salt to taste
Mix the above making a thick paste using little water.Marinate the fish with the paste for 2 hrs and store in the lowest level of your fridge.
Shallow fry the fish with 4 Tbsp of olive/Veg/peanut oil.
Garnish with raw onion rings,chopped coriander/cilantro leaves and a dash of lemon to brighten up the look of the dish.Serve hot with any rice/Indian bread preparation.

Spicy Vizag mutton curry

For this preparation you will need:
Mutton- 250 Gms
Fresh green chilly-7/9 (you may reduce the no to 5 if you prefer mild spicy)
Ginger garlic paste-2 Tbsp
Curry leaves-one string
Medium ripe tomato-2,chopped into pieces
Onions-2 small or 1 medium size, finely sliced
Veg/olive oil 4 Tbsp
Chilly powder-1 tsp
Coriander powder-1 Tbsp
Turmeric powder-1/4 Tsp
Garam masala powder-1 Tsp
Salt to taste
Grind the following separately:
Khuskhus-2Tbsp
Jeera-1 Tsp
METHOD:
Step 1
Cook mutton in 150 ML water,turmeric,red chilly powder and coriander powder in a pressure cooker till tender or for 6 whistles.Turn off the flame.Check if the meat is tender.
Step 2
In a kadhai,fry chopped onions,green chillies and curry leaves.Fry well.Then add the cooked mutton.Fry well.Then add the tomatoes and let to cook till the tomatoes are soft and the oil begins to ooze out from the sides of the dish.
Then add the ground khuskhus&jeera powder.Fry well.Make sure the masala doesn't stick to the base of the kadhai.
Step 3
Just before taking off the dish from the heat sprinkle garam masala powder and garnish with coriander leaves.

Homemade Ginger garlic paste-Made easy

Ginger-250 Gms-Thoroughly washed-I prefer to keep the skin on as this is a good source of vitamins for the body
garlic-250 Gms-peeled
Cut the ginger and garlic and drop them into a blender with 100 ml water and make a fine paste.You can add more water if you face a problem making a fine paste.Now pour the paste into the ice tray and freeze it.After 5 hrs remove the cubes from the ice tray and transfer into ziploc bags.Store in the freezer and use when ever needed.This saves time and effort.

Crispy dosa

For this preparation you will need:
Urad dhal: 1/2 Cup
Boiled rice-1 Cup
Sona masoori rice-1 Cup
Toor dhal,Channa dhal and Moong dhal and little methi seeds-6 seeds
All adding to 1/2 Cup
So in total you will need 3 cups.
Soak the above for a minimum of 5 hrs and grind to a fine paste using the same water that you used to soak the rice and dhals.Do not add to much water as this can make the batter too liquid in consistency.Use a wet grinder or mixie to make the paste.
Add a pinch of baking soda to the batter and allow to ferment over night or for at least 9 hrs.
Mix well after the batter has fermented with little salt.
Make small to medium sized dosas using a round deep spatula or cup on a non stick pan.You can add little more water to the batter if you desire thin layered dosas.
Serve hot with a little ghee and peanut or pudina chutney.

Fish biryani-using whole garam masala

For this preparation you will need:
Basmati rice-450 Gms - Soaked for in water for 1/2 hr
Fish-any kind cut into bit size pieces
Onions-handful-slit
Chillies-6 to 7,tomatoes-2 medium
One handful pudina leaves,chopped
One handful coriander leaves chopped
Whole garlic-4
ginger garlic paste-Tbsp
Red chilly powder-1 Tsp
Coriander powder- 1Tbsp
Turmeric-1/4 Tsp
Bay leaf-1
Butter-1/2 stick
Grind the following to make a fine powder-use only 2 tbsp of the prepared powder and store the remaining in an airtight container for future use.
Black cardamom-2
Javitri-3 petals
Khus khus -2 tbsp
Pepper-15 cons
Cinnamon stick-2"
Clove-7
Fennel seeds-2 Tbsp
Jeera-1/2 Tsp
Green cardamom-5

Rice preparation:

Cook the soaked rice and when the rice is 80% done drain off the excess water and keep aside.
Method:
Step 1
Heat 1/4 stick of butter,oil,add onion,gr chillies,bay leaf,garlic,ginger garlic paste,fry well,add salt,add 2 tsp red chilly powder,turmeric,coriander powder.Allow the onions to slightly brown,this enhances the flavor of the rice.
Step 2
Add 1/2 of pudina,coriander leaves and all of the chopped tomato.
Step 3
Mix thoroughly and make sure the mixture doesn't burn at the base of the vessel.
Step 4
Add the masala powder,add the fish.Cover lid.Allow the masala to coat the fish.Sprinkle water.Mix well.
Step 5
Add the semi cooked rice into the fish gravy in step 4,sprinkle the balance pudina&coriander leaves,remaining of 1/4 stick butter,250 Ml water and reduce flame to a simmer,cover the vessel with foil and cook for 15 mins on dum.For additional spice in the flavor you can add more Gr.chillies.Avoid adding addtnl red chilly powder as this can alter the taste of the dish.
Do not attempt to remove the foil before hand as this can lead to moisture loss in the biryani.
Step 6
Remove foil and avoid over stirring the rice and fish.Just fold in the rice and fish gently.Serve hot with raita.

Keema Ball Curry

Ingredients
Keema-Lamb-250 gms

Channa & Bottlegaurd curry

This dish is characteristically hot,and with the dhals left whole.

Serves 4-6
You will need:
Channa Dal- 75 Gm or 2/3rd cup
450 gm or on small sized bottle gourd-cut into cubes with skin on.
4 tbsp tamarind juice
2 tomatoes,chopped
handful coriander leaves or cilantro,chopped
Water- 450 Ml or 1&1/2 cups
4 Tbsp Veg oil
2 fresh green chillies,chopped
1 Onion chopped
2 cloves garlic crushed
1 piece fresh ginger,crushed
6-8 curry leaves
1 tsp chilli powder
1 tsp turmeric powder
salt to taste
Method:
Step 1:In a saucepan,cook the lentils in water until the dhal is tender but not mushy.Put aside without draining away any excess water.
Step 2:Heat the oil in a deep saucepan.Fry the chillies,onion,garlic,ginger,curry leaves,chilly powder,turmeric and salt.Add the gourd pieces and mix.Cover and cook until the gourd is soft.You may add little water.
Step 3: Add the lentils and water and bring to the boil.Add the tamarind juice,tomatoes and fresh cilantro (coriander leaves).Simmer gently until the gourd is cooked.Serve hot rice or a dry meat curry.

Amma's Yummy Tili Rasam with Jaggery

Amma prepares this rasam during the monsoon season in India and trust me your entire kitchen will smell so great and heavenly....great treat after a long and wet day..

You will need:
Toor Dal-1/2Cup
Water-3 Cups
Tomato Ripe-1
Red chilly pdr-1/2 Tsp
Sambhar pdr-1/2 Tsp
Tamarind pulp-1/2 Tsp
Jaggery-one knob the size of a walnut shell

For the tadka:
Mustard seeds-1/4 Tsp
Curry leaves-4
Hing-A pinch
Ghee-1 Tsp

Step 1
Cook the dal in 3 cups of water,a pinch of turmeric and tomato.The dal must be soft.
Once the dal is cooked transfer on to a sieve. Collect the water.Discard the tomato collected in the sieve.
Step 2
Transfer the water to a saucepan,add rec chilly pdr,sambhar pdr,tamarind pulp and jaggery.Mix well .Keep on simmer and bring to a boil for 5-7 mins.Turn off the flame or heat.
Step 3
Season with salt and the tadka.
I recommend you use ghee for the tadka as this truly makes the dish so divine.Serve with hot rice and papad.Yummmmmmmmmmmmmmmmmmmmmmmmm :)

Karnataka Fish Curry

Serves 4 persons
You will need:
Coconut-2Tbsp
Fish-pieces-1 medium sized bowl-about 250 gms
Coriander Pdr-2Tbsp
Pepper-1Tbsp
Cumin Pdr-1Tbsp
Gr chilly-6
Onion-1/2 medium size
Cloves-2
Garlic-4 cloves
Tamarind pulp-1 Tbsp
Method:
Step 1
Fry following in a shallow saucepan with 1 Tbsp olive or vegetable oil.
Coconut,coriander pdr,pepper pdr,Cumin pdr&Gr chillies.Allow to cool and grind in a blender with 10 ml water.
Step 2
Heat 1/2 Tbsp oil in the same saucepan and add the chopped onions,ground masala in step1.Add garlic,cloves,curry leaves,fish pieces&100 ml water.Allow to cook on a low flame for 10 mins.To check whether the fish is cooked remove a fish piece, cut through the center.The flesh of the fish should be white through the center bone.
Add the tamarind pulp when the fish is cooked.Season with salt.Enjoy this delicacy 4 to 5 hrs after preparation.so that the flavor of the spices soak into the fish.

Karnataka Chicken Curry

You will need:
Coconut-2Tbsp
Chicken 1 medium sized bowl-about 250 gms
Coriander Pdr-2Tbsp
Pepper-1Tbsp
Cumin Pdr-1Tbsp
Gr chilly-6
Onion-1/2 medium size
Cloves-2
Garlic-4 cloves
Method:
Step 1
Fry following in a shallow saucepan with 1 Tbsp olive or vegetable oil.
Coconut,coriander pdr,pepper pdr,Cumin pdr&Gr chillies.Allow to cool and grind in a blender with 10 ml water.
Step 2
Heat 1/2 Tbsp oil in the same saucepan and add the chopped onions,ground masala in step1.Add garlic,cloves,curry leaves and the chicken pieces.Allow to cook on a low flame till the chicken is cooked.You can add 40 ml water to the chicken.Make sure you do not burn the masala.Season with salt.
Once the chicken is cooked serve hot with garnished coriander leaves.Great with dosas or rice.

Green Fish Curry

You will need:
Fish-600 gm
Coriander leaves-50gm
Mint leaves- 30 gm
Green chillies-8
Cumin pdr-10 gm
Coriander pdr-10gm
Garam masala pdr-6 gm
Ginger paste-10 gm
Garlic paste-20 Gm
Curd-200 gm
salt to taste
Method:
Make a fine paste of coriander leaves,gr chillies and mint.Take oil in a kadhai and add the ginger-garlic paste& saute.
Add fish with all the spices & saute for a while.
Step 3
Take out the fish chunks and add the curd and cook well.Then add the green puree and let it cook.When the puree is cooked well add the fish and cook it further for 10 mins.
Serve with garnished mint leaves and hot rice.

Tomato Chutney

You will need:
Garlic-5 Cloves
Ginger-1"
Onion-1/2 medium
Tomato-3/4 Cup
Red Chillies-5
Coriander seeds-1/4 Tsp
Tamarind-1 Tsp
salt to taste
Tadka:
Mustard seeds-1/4 Tsp
Curry leaves-3
Urad and Channa dal-together 1 tsp
Method:
Heat oil,fry all except tamarind & salt.Fry on a low heat.Allow the mixture to become mushy.Grind after cooling with tamarind,salt and two stings of coriander leaves.

Pepper chicken

You will need:

2-Chicken breasts-Cut into 1" cubes
1 large onion,sliced
7/8 curry leaves
3 green chilly,finely chopped
1 Tsp garlic crushed
1 Tbsp soy sauce
salt to taste
1/2 Tsp Crushed black pepper
1/4 Tsp Turmeric Pdr
1/4 red chilly pdr
2 Tbsp-Olive oil

Method:-
Mix chicken pieces with salt,turmeric and chicken pdr and set aside to marinate for about an hr.In a nonstick pan,heat oil and fry chicken till brown and cooked through.Remove from pan and set aside.
In the same pan,add more oil and saute,curry leaves,gr chillies,garlic till fragrant.
Add sliced onion and fry till transperant.Add fried chicken pieces and soy sauce and cook for 3/4 mins.

Chicken Biryani- Prepared without coconut milk

You will need:
2 Cups Basmati Rice
3/4 Chicken pieces
1/2 Cup milk
1 Cup Yogurt-Curd
3 sliced onion
1 Tsp ginger paste
1/2 Tsp garlic paste
1 Tsp Gr chilly paste
1/2 cup tomato puree
2 Tsp red chilly powder
1 Tsp turmeric pdr
1 Tsp roasted cumin pdr
2 Tsp garam masala pdr
1/2 Tsp green cardamom pdr-You can achieve this removing the seeds from the cardamom add to in a spice grinder or just pound it.
1 Tsp-Saffron
1 Tsp-Coriander pdr
2 Tbsp-Green coriander leaves
salt to taste
7 Tbsp oil,butter-1/4 cup
Method:-
1.Mix tomato puree,yogurt,ginger,garlic paste,green chilly paste,red chilly pdr and salt.Stir well.
2.Marinate the chicken with this mixture and keep aside for 3/4 hrs.
3.Heat oil in a pan,fry the onion till golden brown.
4.Add the marinated chicken and cook for 10 mins.
5.Add 4 cups of water to the rice.Mix saffron in milk and add to it.
6.Add cardamom pdr,and add the chicken pieces.
7.Pressure cook the rice.Mix gently.
8.Garnish with green coriander leaves,serve hot.

Peanut Chutney

Peanuts shelled with skin-1 Cup
Dried red chillies-6
Small onion-cut into halves
Garlic Clove-Sliced big chunks
Tamarind pulp-2 Tsp-concentrate
salt to taste
For Tadka:
1 Tsp each of:
Cumin,mustard,urad dal,curry leaves

Method:
Roast peanuts with little oil,remove from heat.Cool and transfer to the blender.Then heat oil again-Fry red chillies,onions and garlic.Cool.Blend peanuts in a mixie along with red chillies,onions and garlic tamarind,water.Grind the mixture to a coarse consistency.Season with salt.Add the tadka and serve with idlies or dosa.

Masala Puris

This is one of my favorite while traveling.You can just roll up the puris in foil and eat it them plain.They stay fresh for day without refrigeration.
You will need:
Whole wheat flour -One cup
Powdered sugar- two pinches (Sugar makes the puris look nice and brown in color)
Cumin pdr-1/4 Tsp
Ajjwain-1/8 Tsp
Fennel seeds-1/8 Tsp-pdr them in your spice grinder or just pound them.
Red chilly flakes 1/4 Tsp-this can be achieved by dropping 1 dried red chilly in the mixie for 3 whips.
red chilly pdr-1/4 Tsp
Coriander pdr-1/8 Tsp
Step 1
Add the whole wheat flour in a large mixing bowl.Make a well in the center,add the pdrs and salt.Add 1 Tbsp oil to the well and add 10 ml warm water,knead and add some more warm water if need be to get the right consistency.The dough must be soft sans cracks.
Step 2
Once the dough is kneaded well,allow to sit on the counter for 10-15 mins.Wrap in a damp muslin cloth or a damp kitchen paper.This will prevent the dough from hardening.
After 15 mins,remove cloth and and make a long cylindrical shaped dough.Then make small balls from the dough and set aside.
After you have made your desired number of puri balls,roll out on a wooden slab,by dusting some wheat flour.
deep fry them in hot veg or olive oil.
Drain the puris on a kitchen towel and wrap them in Aluminum foil.
Store the remaining dough in an air tight box for further use.

Exotic Chicken-My sisters style

Garlic and almonds are the main ingredients in this preparation,therefore we have used 6-8 cloves of garlic and 6 almonds.If you are not a garlic lover you may reduce the count to 4,but trust me garlic makes the dish truly exotic.
If you do not have almonds you can use pecans or cashew nut,however if you are using cashew nut I recommend you to roast them in little oil and then grind.
Note: the use of cashew nut with slightly change the flavor of the dish,therefore I strongly recommend you to use almonds.Moreover almonds are more healthy for the diet than cashew nut.
You will need:
Skinless chicken-Cleaned,washed thoroughly.Cut into bite sized pieces.
3" Ginger
6-8 garlic cloves
4/5 dried red chillies
1/4 bunch-coriander leaves
5 Gr.chillies
1/2 medium onion
6 Almonds-with skin
Whole garam masala-Clove-2,cardamom-2,cinnamon-1"stick
Turmeric-1/4 Tsp
Salt to taste

Method:
Step 1
Grind to a smooth paste by adding very little water:
3" Ginger
6-8 garlic cloves
4/5 dried red chillies
1/4 bunch-coriander leaves
5 Gr.chillies
1/2 medium onion
6 Almonds-with skin
Step 2
Fry 1 Tbsp butter.Add garam masala whole.Then add the ground paste.Fry well.Then add turmeric&salt.Fry well again,add 1/4 Tsp red chilly powder.You may skip adding red chilly pdr if you like the dish to taste mild in spice.Add coriander pdr.
Now add the chicken pieces.Fry well.Add 20 ml of water to cook the chicken.Cover lid.
Cook for 15 mins.Check if the bird is cooked or else cook for an other 10 mins.Season with salt.Garnish with a dried red chilly and freshly chopped cilantro/coriander leaves.Serve with rotis or rice.

Kadhai Paneer

You will need:
300 Gm-Cottage Cheese-Cut into bit sized cubes
If the paneer is fresh you can skip frying them.You can directly add the paneer into the curry.
20ml-Olive oil or Veg oil
5 Gm-Coriander seeds
4-dried red chilly
250 Gm tomato puree- this can be achieved by chopping 2 medium sized tomatoes and whipping them up in the blender with 10 ml of water.Make sure you donnot add more water as this can make the puree too liquid in consistency.
200 Gms-Onions-Chopped
1/4 Tsp-Turmeric powder
1 Tsp-Red Chilly powder
1/4 Cup- Capsicum julienne
1Tsp-Cumin powder
1Tsp-Garam masala powder
salt to taste
Method:
Take oil in a saucepan or kadhai,add the coriander seeds and the whole dried red chillies.When they crackle add chopped onions.Add a pinch of salt to remove moisture from the onions.Now the onions begin to brown,add the ginger/garlic paste,add the capsicum julienne.When the capsicum begins to sweat add the red chilly pdr,turmeric pdr,cumin pdr,coriander pdr.
Add the tomato puree and cook well.Allow the water content to evaporate.When the oil begins slightly to ooze out to the sides,add the paneer.Keep stirring the masalas to avoid burning.Add salt to your taste.
Finish with freshly chopped coriander leaves or cilantro leaves,garam masala and garnish with sliced capsicum julienne.

Keema and Channa dal

You will need:
Channa dal-1 Cup
Water- 3 Cup
Ginger paste-1 Tsp
Garlic paste- 1 Tsp
Garam masala- 1 Tsp
Coriander powder-1 Tsp
Chilly powder-1 Tsp
Khuskhus-1 Tsp
Coconut Powder-1 Tsp
Onion-1/2Cup-Raw
Green Chilly-3 whole slit with the seeds
Minced Meat or Keema (as we call it in India)-250 Gms-Thoroughly cleaned&washed
Salt to taste
Turmeric powder-1/2 Tsp
Whole garam masala:
cardamom 2,clove 2& cinnamon 1" stick

Preparation of dish:-
Step 1
Soak the Channa dal in 1/4 Tsp turmeric and 100 Ml water for 30 mins and pressure cook for 3 whistles with the soaked water.
Step 2
Grind the following:
Ginger paste-1 Tsp
Garlic paste- 1 Tsp
Garam masala- 1 Tsp
Coriander powder-1 Tsp
Chilly powder-1 Tsp
Khuskhus-1 Tsp
Coconut Powder-1 Tsp
Onion-1/2Cup-Raw
Note: Soak the khuskhus in little water before grinding for 15 mins,this helps in grinding the khuskhus to a smooth paste.Keep aside.
Step 3
Separately heat oil in a saucepan.Add 1/2 Cup onions, slit gr chillies,whole garam masala & the minced meat/Keema.Add turmeric 1/4 Tsp and salt.Saute well till the color of the meat changes from deep pink to light brown.Now add the ground masala in step 2.Fry thoroughly,avoid burning of the meat.Add 150ml water and cover.Allow to cook for 20 mins.check if the meat is cooked or else cook for further 15 mins.Make sure there is sufficient water in the dish.Once the meat is completely cooked add the Channa dal.Bring to a simmer and cook for 10 mins more.You can add the Channa water.This enhances the flavor of the dish.
Garnish with freshly chopped coriander leaves/cilantro.Server hot with naan,chapati or Rice.

Pindi Choley

You will need:
250 Gms- Kabuli Channa ( Washed & soaked overnight in water & a slice of raw ginger)
150 Gms-Onions-Chopped
200 Gms-Tomatoes chopped into cubes
1/2 tsp-Cumin seeds
1 tsp-Red chilly powder
1tbsp -Ginger garlic paste
tsp Garam masala powder
2 cloves
2 cardamom
1-bay leaf
1 Tbsp-Coriander powder
1 tsp-Cumin powder
1 tsp-Mango Powder/Amchur powder
salt to taste
Vegetable/Peanut/Olive oil-1 Tbsp
Homemade or store bought ghee- 1 Tsp
Method:
Step 1
Pressure cook the Channa by discarding the ginger.
Take 1 Tbsp oil and 1 Tsp of Ghee in a saucepan.Try not to skip the ghee as this really enhances the flavor of dish.
Step 2
Heat the oil and ghee,add garam masala powder,cloves,cardamom,cumin seeds,onions chopped and saute.Sprinkle a pinch of salt on the onions to remove moisture from them while frying.Add the chopped tomatoes,red chilly powder,salt,coriander powder,amchur powder,cumin powder and cook well on a medium flame or heat.You might want to add a little water to avoid the masalas from burning at the bottom.See pic 1
Step 3
Remember to cook on a medium to preferably low heat or flame.Once the mixture begins to ooze out oil to the sides,add the cooked Channa.Bring to a simmer for 5 mins.Turn off the flame or heat.Garnish with a dash of lemon and freshly chopped coriander/ cilantro leaves.

Delicious Dum ALoo

This is one curry you will relish if you are a curd lover.
You will need the following ingredients:

Potato:Baby potatoes-1/4 Kg

Note: If you do not have baby potatoes you could chop the big potatoes into cubes.

* 1 small piece of cinnamon
* 1tbsp coriander seeds
* 2 cardamon
* 1/4 tsp of fennel seeds(saunf)
* A pinch of asfoetida
* 1/2 tsp turmeric powder
* 1 Tsp chilli powder
* 1 medium sized onion
* 2 cup curd
* 4-5 cloves
* 7-8 black pepper
* 4 bay leaves
* 1 tsp garlic ginger paste
* 4 tbsp ghee or oil
* salt to taste

Method:

* Make a fine paste of the following:

cardamons,black pepper,coriander seeds,cloves,cinnamon by the help of the blender.
Remove the peel of the potato and prick them with the help of a fork.

* Heat oil in a pan and fry the potatoes on medium heat along,until the color changes from white to golden brown,add fennels seeds stirr for a min and remove from heat.Keep it aside.

* To the same heated oil add the grated onion,asafoetida,ginger garlic paste,bay leaves.Fry the mixture till it is reddish brown.

* Add the ground masala prepared in step one to the grated onion mixture.fry for 2 min.then add the turmeric,chilli powder and salt.Fry again for a min.

* Now add curd accompanied with 250ml water,keep stirring.

* Now add the fried potatoes and allow to cook for 15 mins on low flame or pressure cook for 4-5 min or remove before the first whistle.

Garnish with chopped coriander leaves.
Serve hot with chapatis or jeera rice.......Enjoy maadi :)

Fish Biriyani -Made simple

You will need:
Fish- 250 Gms
Pudina leaves -handful
Garam masala-1/4 tsp
ginger garlic paste- 2tbsp
Curry leaves-handful
Onions chopped-1 Cup
Gr chilly-5
Gr chilly and pudina paste-1/4 cup (use 1/2 handful of pudina leaves and 2 gr chillies)
Basmati rice-1 measure-Presoaked to the level of rice measure in hot water for 5 mins and drained.
Oil- 3 Tbsp
lemon wedges-2 for garnish
Fish Preparation:
Marinate the fish in:
Turmeric-1/4 tsp
Red chilly powder-1/4 tsp

Biriyani preparation:
1)Heat oil in non stick skillet.Add the sliced onions,gr chilly,pudina,gr chilly and pudina paste,curry leaves, chopped coriander leaves,ginger garlic paste and fry well.
Now add the marinated fish to the above and add 1/2 tbsp unsalted butter for added flavor.
Lightly stir in the mixture.
Now separately add 1 tbsp oil in a pressure cooker along with the soaked and drained rice.Add 2 measures of water,to this rice add the entire fish masala (pt1),to this add some more pudina leaves,curry leaves,coriander leaves,gr chilly & pudina paste garam masala,whole garam masala spices,salt.Stir in the whole mixture lightly and close lid.Cook for 2 whistles.Allow to cool and serve hot.Garnish with lemon wedges.

Fish Curry

You will need:
Fish -250 gm-preferably cat fish or any river water fish
coconut milk-1 cup
Onions or shallots-1 Cup
Tamarind juice or pulp- 1/4 cup
Sesame seeds-2 tbsp
Methi seeds-6
cumin seeds-1/4 tsp
turmeric- 1/4 tsp
coco powder ( dessicated coconut)
coriander powder-1 tbsp
Cumin powder-1tsp

Dry Roast:
Methi seeds,sesame seeds and coco powder.
When cool transfer to a coffer grinder or a mixie to fine powder.If using a mixie to make the powder you can add little water to ease out the process.

Coconut milk:
Coconut milk can be prepared by soaking chopped or grated coconut in warm water for 15 mins and added to the mixie to make a paste and then strained.

Getting the fish ready
Add 1 tsp oil to a non stick sauce pan and fry the fish for 5 mins on both sides.This will bide the fish.
Remove the fish from the sauce pan,drain on to a kitchen towel.Then in the same oil add a little more oil and bring to heat.Add 1/2 cup chopped onions or shallots,add a pinch of salt to remove the moisture from the onions.When slightly brown,remove from flame allow to cool and make a fine paste by adding little water.
Curry preparation:
Heat oil in a shallow non stick pan,add 2 tbsp oil,add mustard seeds,cumin seeds,methi seeds,remaining onions,ginger garlic paste gr chillies,coriander powder and curry leaves.Fry well.
Now,coconut milk and little water.Bring to a boil then add the fish and simmer for 10 mins.Add salt in the end.
Serve hot with rice.
Note: It is recommended to relish this preparation the following day,as the flavor of this dish enhances as it becomes older.

Prawn and Beerakai Curry

You will need
Prawns-clean and de-veined
Pudina leaves 6-7 leaves
ginger and garlic paste-2 Tbsp
Garam masala- 1 tsp
Gr chillies-5
curry leaves- 4
Onion-1/2 cup
Turmeric-1/4 tsp
Red chilly powder-1/4 tsp
Beerakai- chopped -1/2 cup
Oil-2 Tbsp
salt to taste
Method:
Heat oil,add the chopped onions,gr chilly,curry leaves,fry well and add a pinch of salt on the onions in order to remove moisture from them.Add the prawn,fry well.Add the ginger garlic paste.Add the beerakai.add little water and cover with lid,bring the flame to a simmer.Once the vegetable is cooked add red chilly powder,salt,garam masala and coriander leaves.Fry well in order to avoid the masala from burning at the bottom.