Achari Gosht or Achari Mutton or Pickle Mutton

Achari Gosht

1.5 Kilo Mutton or Goat Meat (to be cut into medium sized pieces)


Achari Masala:

1.5 tsp of Onion seeds or Kalonji

¾ tsp of Fenugreek Seeds or Methi Seeds

1.5 tsp of Mustard Seeds

12 Cloves

1.5 tsp Fennel Seeds

¾ tsp of Cummin Seeds

12 Red Chillies

All these have to be dry roasted and ground to make a powder.


2 Cups Yoghurt

1.5 tsp Salt

Ground achari masala powder (balance after using enough for the chillies)

Juice of 3 lemons & Ground powder (to stuff the chillies and soak the stuffed chillies)

8 green chillies (slit on one side and stuffed with paste of ground powder and little lemon juice)

Other Ingredients:

1 tsp of Turmeric Powder

1 tsp of Red Chilli Powder

1 tsp of Garam Masala Powder

1.5 cup of chopped coriander leaves

2 Onions Chopped fine

Ginger 3 inches & Garlic 12 cloves (paste)

2 Tomatoes Chopped fine

1 Cup of Mustard Oil


Prepare the marinade for Green Chillies (sufficient to stuff the chillies). Slit the chillies on one side, remove seeds and stuff with the paste. Place all the stuffed chillies in a bowl and soak them in the remaining lemon juice. Keep aside for half an hour.

Prepare marinade for Mutton (yoghurt, salt and remaining ground powder). Marinate the mutton and keep aside for 15 to 20 minutes.

Take a pressure cooker. Heat oil one cup of mustard oil. When hot add chopped onions and ½ tspsalt. When onions become brown add turmeric and ginger garlic paste. Fry for some time (3 minutes) and add chopped tomatoes and fry for 5 minutes. Add the Red chilli and Garam Masala Powder . Mix well and fry for a minute. Add the marinated mutton and fry till the mutton pieces and well coated with the masala. Add little water (don’t add too much, as water from mutton will come out while pressure cooked) and pressure cook it. A couple of whistles and then keep it on slow fire for about 15 to 20 minutes.

Take the lid off and check whether mutton is cooked. Also if the gravy is more than reduce the gravy by keeping the cooker open and cooking it further to let the water evaporates. The gravy should be slightly thick. Check for salt, add if required. Add the stuffed chillies, lemon juice and mix well. Boil on slow fire for 10 minutes. Add Coriander leaves and put off the flame (or remove from stove if electric stove).

Fish Cutlets



½ Kg Fish Meat (used Basa Fillet, can use other like Tuna)


1.5 Onions

4 green Chillies

1½ inch ginger

1 bunch Coriander Leaves

All above to be minced fine

1 Egg

3 slices of bread

250 gms Potatoes- (boiled and peeled)

½ tsp Sugar

½ tsp Pepper Powder

½ tsp Turmeric Powder

½ tsp Cumin seed Powder

Alternatively use 2 tsp Stew powder

Vinegar and salt to taste

Toast Powder (bread crumbs)


Cut the fish into big pieces and then boil in little water along with a little turmeric, salt and pepper powder. Remove the fish and reserve the gravy for the bread. Mash the boiled potatoes. Flake the fish with a fork and add the fish to the mashed potatoes. Mince all the green masala. Broil the green masala and add to the mixture. Soak the bread in the gravy (the water in which fish was boiled). Squeeze out the water, break the bread into pieces and add to the mixture. Add egg, vinegar, powders, salt, and sugar and mix together.  Make small balls (if there is excess water, add bread crumbs). Form cutlets dipping in bread crumbs – on a cutting board, using a broad knife and your other hand to shape them.

Heat frying pan, add about 1.5 tbsp oil and shallow fry the cutlets on both sides. Remove to a paper towel to take off excess oil.

Chicken Tikka Masala


1 Kilo Boneless Chicken Thighs (to be cut into medium sized pieces)


1 and half Green Peppers or Capsicum

1 and half onion

2 Tomatos

3 Chillies

Cut all the above into big pieces about 1 inch (remove seeds from capsicum and remove and reserve the pulp from the tomatoes)


1 Pod Garlic

3 inches Ginger

Above ginger/garlic paste (grind) – 2 tbsp for Marinade and 2 tbsp for Gravy

1 tbsp Kashmiri chilli powder

1 tsp of turmeric

1 Tsp of cumin seed powder

1 tsp coriander seed powder

Juice of 2 lemons

3 Tbsps. Kasoori Methi (Dried Fenugreek Leaves) – to be dry roasted a little and ground to powder. Use half for marinade.

1 and half tsp salt

4 Tablespoons Oil

1 and half cup of Yoghurt

A big bunch of fresh coriander leaves (chopped)


2 Tomatoes and the reserved pulp from the first two tomatoes

2 Tbsp Cashewnut Pieces

Make a paste from the above two ingredients.

2 onions finely chopped

2 tbsp of ginger garlic paste

1 tbsp Kashmiri chilli powder

Remaining Kasoori Methi (Fenugreek Leaves) powder

1 tsp of Coriander seeds powder

1 tsp of cumin seeds powder

¾ tsp Turmeric Powder

Water from blender- ginger garlic paste or normal water

1 tsp Salt

2 and half tsp Oil

1 bunch Coriander leaves for garnishing (chopped)

150 ml Fresh Cream


½ tsp cumin seeds

3 cinnamon sticks

2 bays leaves (broken)

2 black cardamom

7 green cardamoms

8 cloves


Prepare the marinade. Take sufficient to marinate the chicken. The rest marinate the vegetable pieces. Keep aside for half an hour. Grill this on a grill or in the oven. Grill chicken on both side and then add the vegetables and grill some more and then you have the heat from both the chicken and grill into the vegetables. Take it out and reserve.

Take a deep pan or vessel. Heat oil and then add the whole garam masala (bay leaves, cinnamon sticks, cloves, cardamoms) then add the cumin seeds. When cumin seeds start spluttering add the chopped onions and salt. When onions become brown add masala powders (turmeric, chilli, coriander, cumin) and ginger garlic paste. Mix well and add the water from blender or normal water. Let it cook for a few minutes (5 minutes). When the oil starts separating add the mixture of tomato and cashewnuts. Mix well and cook for some more time. Add remaining marinade and mix well. Add water if it too dry, close and cook for some more time. Add Kasoori methi powder and mix. Add the grilled chicken and vegetables. Cook it on slow fire for 10 minutes.

Take the lid off and mix. Check for salt and then add the fresh cream (shake the bottle before adding). Garnish with coriander leaves, mix and put off.

Neer Dosa or Panpole or Rice Pancakes using Rice Flour ( instant Neer Dosa)



1 Cup Rice Flour

2 Tbsp Scraped Coconut

2 Tbsp Cooked Rice (left over will do)

½ tsp Salt


Oil for greasing the pan

Half Onion and fork for dipping in oil and greasing pan. (Prick onion with fork)

Flat pan


Grind the rice flour, coconut, cooked rice, salt, water to form a smooth paste. Transfer to big bowl and add enough water to make a watery batter (thinner than Milk).

Heat pan. Grease the pan using the onion. Pour a ladle of batter and turn the pan round, so that the batter covers the whole pan. The pan should not be too hot (medium). Close the pan and after about a minute, check whether it is fried. The sides will fry first and come off the pan. Remove the pancake to a plastic plate or bamboo tray, the fried side up. Prepare the next one. When the first one has cooled down fold it in half and then quarter.

You should get around 10 to 12 pancakes with one cup Rice Flour.

Chicken Boneless Thighs Wet Snack

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1 Kilo Boneless Chicken Thighs (excess fat removed and cut into 2 inch pieces )



2 Eggs (beaten)

3 Tbsps Corn Starch

1 tsp Pepper

1 tsp salt


3 Tbsps Soy Sauce

2 Tbsps Chillie Sauce

1 Tbsp Sesame Oil

1 Tbsp Vinegar

1 Tbsp Corn Starch

6 cloves Garlic

2 inches Ginger

1 Tbsp Brown Sugar

1/3 cup Water (if required)


4 Tbsps oil for Frying.


Mix chicken pieces in the prepared marinade and keep aside for 10 minutes.

Prepare sauce and keep aside.

Placer a deep pan and when hot add oil. Add Marinated chicken pieces and fry till golden brown. Fry in batches if required. Pour back all fried chicken into pan and then add the prepared sauce. Mix well for chicken pieces to coat well. Put off the flame as it starts thickening and remove from stove (if electric).

Urid Dhal Vada, Medu Vada or Biscuit Ambade or Urid Dhal Bonda with chutney.



2 Cups of Urid Dhal (Black Gram Dhal)

2/3 or ¾  Cup Chana Dhal (Bengal Gram Dhal)

Both to be soaked in water overnight or at least for 6 to 7 hours

2 green chillies- chopped ginger

2 inches ginger – chopped ginger

1 Sprigs Curry leaves – chopped fine

Few coriander leaves – chopped

1/3 tsp Soda Bicarbonate or Baking soda

Pinch of Asofoetida or Hing

Fistful of scraped coconut (optional)

½ to 3/4 tsp salt

Oil for deep frying

For Chutney:

2 tbsps Dhalia

2 tbsps Scraped Coconut

2 tbsp Yoghurt

1 Clove Garlic

Small piece ginger

2 Green chillies

½ tsp Salt



2 tbsps Oil, 10 Curry leaves, ½ tsp Urid dhal, ½ tsp Mustard seeds


Drain the dhal’s and grind it with little water. This should be dry. Add chillies, ginger, curry leaves, coriander leaves, scraped coconut, asafoetida, soda bicarbonate and salt. Mix well.

Place a deep frying pan and add sufficient oil. Test to oil if heated. Drop little batter and it should come up immediately. Keep a vessel of water by the side of the pan to dip your hands. Take a little batter and drop it in the hot oil. Fry on both sides until golden brown and remove onto paper towels or strainer to remove excess oil. The oil should be medium hot. This will be biscuit ambade or urid dhal vada or urid Dhal bonda.

If the batter is not thick enough you will not be able to form Medu Vada (vada with hole). Add roasted rava to thicken the batter. Take a little batter, make a ball, place your thumb or finger in the middle of the ball (to form a hole) and drop it in the hot oil. Fry on both sides and remove onto paper towels or strainer to remove excess oil. Dip your hand in the water and then make the next one.

Method for Chutney:

Grind all the ingredients to a fine paste. Pour in a bowl. Place a small pan on stove. Heat oil and when hot add curry leaves and then mustard seeds. When mustard seeds start spluttering add urid dhal. When urid dhal becomes brown, remove from flame and pour over the ground chutney mixture and mix well.

Beef Pepper Fry


400 to 500 Grams Boneless Beef (to be cut into small sized cubes and boiled with ½ tsp turmeric, 1 tsp pepper powder, 3 tbsp. vinegar, ½ tsp salt and 1/3 cup water). Pressure Cooked or in a vessel till cooked.


1.5 Onion Chopped fine

1 Big Tomato chopped fine

Ginger & Garlic paste (8 cloves garlic & 3 inches ginger)

2 Sprigs Curry leaves

1 bunch coriander leaves – chopped

½ tsp turmeric,

2 tsp Pepper Powder

1 tsp garam masala powder (spice powder)

½ tsp salt



Place a pan on gas or electric stove. Add oil. When hot add the boiled meat and fry till brown (not fully fried). Add curry leaves and fry 30 seconds. Remove the beef and curry leaves from the pan and place aside. Add ginger & garlic paste and fry for 30 seconds. Add chopped onions and ½ tsp salt and fry till slightly brown.

Add turmeric powder and mix well. Then pepper powder and the stock (little by little) and fry well. Add chopped tomatoes and fry well. Add the fried beef and curry leaves. Mix well till the beef is well coated with the masala. Add garam masala powder and salt to taste and fry till dry. Garnish with chopped coriander leaves and mix well. Remove from stove.

Beef Pepper Fry!

Lamb or Mutton Saagwala

Lamb or Mutton Saagwala

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900 Grams Boneless Lamb or Mutton (to be cut into medium sized cubes and boiled with turmeric, black cardamom, cinnamon leaves, cinnamon, cloves, green cardamom, salt, water). Pressure Cooked or in a vessel till nearly done.


2 two inch piece ginger

1Pod Garlic (10 flakes)

2 Green Chillies (according to spice requirements)

2 sprigs Curry Leaves

(The above to be ground- green masala)

A big bunch of fresh coriander leaves (chopped)

3 Tbsps. Kasoori Methi (Dried Fenugreek Leaves)

2 Bay leaves (broken)

1 tsp of Cumin seeds

4 Tablespoons Oil

2 Big onions – roughly chopped.

150 gms Spinach leaves (washed) – can increase quantity (200 gms)

For boiling mutton or lamb

½ tsp turmeric,

2 black cardamom,

2 cinnamon leaves,

2 pieces cinnamon,

6 cloves,

6 green cardamoms,

1 tsp salt,

½ cup water


Boil the cut meat and keep aside (use ingredients as suggested above). Grind the ginger, garlic, green chillies and curry leaves.

Boil water in a vessel (sufficient for the spinach leaves). Drop the spinach leaves in the boiling water and remove after a minute. Drain the water by placing in a colander. When cooled down, grind in blender to a fine paste.  Reserve the water from washing the blender.

Place a deep pan on gas or electric stove. Add oil. When hot add bay leaves and then cumin seeds. Fry for 30 seconds and then add the ground green masala-fry for a minute. Add chopped onions and ½ tsp salt and fry till slightly brown. Add chopped coriander leaves and fry for another two minutes. Add the boiled meat pieces. Mix well and then add Kasoori methi and again mix. Add the water from blender and half cup stock (boiled meat water). Close and cook for 10 to 15 minutes till meat is fully cooked. Check if meat is cooked and for salt. Add Salt if required. Add the rest of the stock (another half cup). Don’t add all stock if it is too much. Close and bring to a boil. Add the ground spinach. Mix and give a boil and put off. Do not close and cook (the spinach will lose its colour). Remove from flame and close with lid.

That’s it Lamb or Mutton Saagwala.