DHABA STYLE MUTTON (GOAT) OR LAMB MASALA

Ingredients

1.2 Kg Mutton cuts into medium pieces.

Marinate the mutton with the below items for 2 hours

1 heaped tblsp of Kashmiri chili powder

1 spoon of turmeric powder

1.5 spoon of coriander owder

1.5 spoon of cumin seed poder

3/4 spoon salt

2 spoons ginger garlic paste

1 cup yoghurt

Method:

Heat a deep pan and add 3 tblsp oil. When hot add 3 bay leaves, 6 cloves, 5 green cardamom. Fry for a minute. Now add 8 cloves chopped garlic and 2 inch ginger chopped and fry for 3 minutes. Now add 4 chopped onions and 6 green chillies finely chopped and salt (1 tsp) and fry till onions are slightly brown.

Add marinated meat, mix well and fry for 4 minutes on high heat and then lower the heat and cook for 45 minutes. Add 3 chopped tomatoes and 1/2 tsp salt and again cook it for another 45 minutes .

Add 1.5 tblsp of garam masala and salt if required and cook for another 15 minutes till meat is cooked. If meat is still tough add little water and cook till meat is cooked completely. Sprinkle chopped coriander leaves and serve.

STUFFED CALAMARI WITH PRAWNS AND SQUID MIXTURE

Ingredients

6 Squid Tubes (already cleaned). Or fresh squid to be cleaned, remove the tentacles, which can be used for stuffing.

200 grams prawns (cleaned, deveined) cut into small bits.

300 grams squid tubes cut into small bits

Method: Heat a pan. Add 2 tblsp coconut oil or any oil. Add 2 to 3 chopped onions and fry for some time. Add 3 chopped green chillies and 2 inches ginger chopped. 3 cloves chopped garlic. Fry for some time. Add salt and chilli paste. (1 tsp red chilli powder, 1/2 tsp turmeric powder, 3/4 tsp salt and little vinegar). Fry for couple of minutes. Add 2 chopped tomatoes and fry till you get a nice paste mixture. Add the prawns and squid and mix well and cook for 4 minutes. Sprinkle with chopped coriander leaves.

After this has cooled down, fill the tubes (washed, pat dry). Close the ends with toothpicks. Apply little salt and chillie paste to the stuffed squid tubes. Heat a pan. Add little oil and panfry the stuffed calamari tube till it is fried on all sides. Serve as it is or with gravy (below)

Gravy:

Fry three chopped onions for minutes. Add 3 green chillies, 3 tsp ginger garlic paste. Fry for two minutes. Add 2 chopped tomatoes and two tsps salt and chilli paste. Fry till it is all mushy. Add masala water and the fried stuffed calamari and cook for 5 minutes. Add garam masala powder and chopped coriander leaves.

Enjoy

RICE PANCAKES OR NEER DOSA WITH COCONUT AND JAGGERY FILLING, PORTHA POLE

Ingredients

2 Cups of Idli Rice, Wash and soak it for 8 hours or overnight

Half Scraped Coconut

200 grams and to taste scraped jaggery

1/2 tsp cardamom powder.

Method:

Grind the rice adding water and little salt. It should be of watery consistency. Make the mixture of Coconut, Jaggery and Cardamom Powder. (add scraped jaggery, and cardamom powder to scraped coconut and mix well)

Heat a Dosa Pan. Take a small piece on onion and prick with fork. Dip the onion in oil and apply to pan all round. Take a ladle of batter and pour onto the pan and turn the pan all round. Close the lid for a minute and then remove the fried pancake (the edges will start leaving the pan) and place it on a plate with the bottom side facing up.

Take about two to three spoons of the coconut and jaggery mixture and place it in a straight line about 1/3 way of the pancake. Close two sides of the pancake . Now start rolling the pancake from the second side to the fourth side to form an roll with the filling in the middle.

Similarly form the other pancake rolls.

SQUID AND PRAWN CHILLI FRY

Ingredients:

200 grams prawns (cleaned, deveined) cut into small bits.

300 grams squid tubes cut into small bits

Heat a pan. Add 2 tblsp coconut oil or any oil. Add 2 to 3 chopped onions and fry for some time. Add 3 chopped green chillies and 2 inches ginger chopped. 3 cloves chopped garlic. Fry for some time. Add salt and chilli paste. (1 tsp red chilli powder, 1/2 tsp turmeric powder, 3/4 tsp salt and little vinegar). Fry for couple of minutes. Add 2 chopped tomatoes and fry till you get a nice paste mixture. Add the prawns and squid and mix well and cook for 4 minutes. Sprinkle with chopped coriander leaves and serve.

JACKFRUIT SEEDS (BIKNA) AND SPINACH CURRY

Ingredients

1 bunch of Spinach Leaves, chopped

1 cup of Jackfruit Seeds (boil in little water and remove covering, cut into bits). Boil for 30 minutes

Masala:

10 red chillies dry roasted

1.5 spoon coriander seeds dry roasted

1 tsp of cumin seed or jeera dry roasted

1 tsp of mustard seeds dry roasted

1 cup of scraped coconut, roasted slightly

1/2 tsp turmeric powder

little tamarind

half onion

3 cloves garlic

Grind the above ingredients in little water to make a paste

Method:

Heat a pan and add two spoons oil. When hot add 1 tsp mustard seeds. Add half chopped onion and 1 sprig curry leaves. Fry for a minute and add ground masala. Add Spinach, Jackfruit seeds and 1 tsp salt. Mix well and cook for 5 minutes. Ready.

JACKFRUIT SEEDS (BIKNA) CURRY

Ingredients:

1 Cups of Jackfruit Seeds (remove the white covering, cut into bits and boil in little water for 30 minutes)

3 tablespoon Channa Dhal or Bengal Gram (dry roast until slightly brown). Grind in blender and add two tomatoes and grind it.

3 tablespoons of scraped coconut, dry roast till you get a aroma and then add to blender and grind it.

Heat a pan and add two tbls of oil. Add 1 tsp mustard seeds and 1.5 tsp of cumin seeds or jeera. Add 1 sprig curry leaves, 2 cinnamon sticks, 1 star anise. Fry for a minute and add 1.5 chopped onion. Fry till onions are slightly fried and add two sliced green chillies, 2 tsps ginger garlic paste. Mix it and fry. Add 1/3 tsp red chilli powder, 1 tsp of garam masala powder, 1/2 tsp of turmeric powder, 1/2 tsp salt, add the ground masala. Fry for two minutes and add jackfruit seeds, add little water and tamarind water (half cup hot water with tamarind immersed in it). Cook for a few minutes and take off flame.

CHICKEN IN SOY SAUCE

Ingredients

800 gms of Boneless Chicken cuts into 1 inch cubes.

Marinate with 3 tablespoons of Soy Sauce and 2 Tablespoons of Oyster Sauce. Keep it overnight in refrigerator.

3 Capsicum cut into strips

1 Onion sliced

1 Pod Garlic Sliced

1 inch ginger sliced

3 sliced green chillies

Method:

In a pressure Pan, add 3 tablespoons of coconut oil or any oil. Add 1 sliced onion. 1 Pod sliced garlic, 1 inch sliced ginger, 3 sliced green chillies, add Capsicum fry for a couple of minutes and remove.

To the same pressure pan add marinated chicken, fry for 3 minutes, add 1/4 cup water and pressure cook for 4 whistles.

In a Pan fry 3 potatoes (300 gms) peeled and cut into fingers and applied little salt.

Open the pressure pan and continue cooking till water has evaporated and the gravy thickens

Heat up a deep pan and add the chicken pieces and veg mixture. Add 3 tsps of pepper powder, mix well. Add fried potatoes and mix well. Garnish with Coriander leaves.

SEAFOOD MARINER CHILLI FRY SERVED IN TORTILLAS

Ingredients

1 Kg of Seafood Mariner (mixture of cleaned and washed prawns, squid, mussels). You can get it in supermarkets.

15 Round Beans sliced diagonally

1 Green Pepper or Capsicum cut into strips

1 Carrot cut into fingers

2 Onions chopped into cubes

2 Tomatoes chopped

Bunch of Coriander leaves for garnishing

Seasoning: 1 Spoon Mustard Seeds, 2 sprigs curry leaves, oil

little lime juice

Masala:

6 green chillies

2 inch ginger

3/4 Pod Garlic

Bunch of Coriander leaves

25 mint leaves

6 Red Chillies

1.5 spoon coriander seeds

1 tsp Turmeric Powder

2 tblsp vinegar and water

Grind the above and remove. Remove the masala water.

Method:

Marinate the seafood mariner with a paste of little masala water, 1/2 spoon turmeric powder, 1 spoon of coriander powder, 1/2 spoon of chilli powder, 1/4 spoon salt. Marinate for 20 minutes.

Fry the seafood mariner slightly and remove (fry in batches).

In a Pan add oil and Season with curry leaves and mustard seeds, add the ground masala and fry for few minutes. Add the cubed onions and fry and two chopped tomatoes and fry till tomatoes are cooked. Add Carrots and fry for three minutes and then add beans and fry for two minutes. Add the Capsicum and fry for 4 minutes. Add the fried seafood mariner and mix well . Fry for three minutes. Check for salt and add lime juice. Sprinkle chopped coriander leaves and remove from flame.

Tortillas (you get a pack in supermarket)

On a pan heat up the tortillas on both sides. Add seafood mariner to the tortilla and fold the sides and roll the tortilla. Place it on the Pan or sandwich press and grill it.

PORK COCONUT CURRY

Ingredients

600 gms Lean Pork cut into small cubes

Add 1/2 tsp of Salt, 1 tsp of Cumin Powder, 1/2 turmeric Powder, 1 tsp of Coriander Powder, 1/2 tsp chilli powder, 1/2 tsp garam masala powder. Marinate the meat for 5 minutes

In a deep pan add 2 tablespoons of oil and fry the marinated pork pieces in batches for 6 minutes till slightly brown and remove.

Add to the same pan 1 tblsp oil and fry 1 chopped red onion for two minutes. Add 4 chopped garlic, 1 inch chopped ginger. Fry for 30 seconds. Add the fried pork pieces and fry. Add 1 tsp sugar, 1/2 tsp salt and 400 ml coconut milk. Let it cook on slow flame for 25 minutes. Add 1/2 of pepper powder, juice of 1 lime and mix well and garnish with coriander leaves.

BEEF PEPPER FRY, DRY OR WITH GRAVY

Ingredients

900 gms of Beef cut into cubes, 1 tsp of Salt, 2 tsp of Pepper Powder, 1 tsp of turmeric powder and little vinegar. To be pressure cooked for 15 minutes.

Method:

Heat a pan and add 2 tablespoons of oil. When hot add 2 sliced onions and fry for 2 minutes. Add 12 chopped garlic, 2 inches of chopped ginger and 3 chopped green chillies. Fry two minutes and add 1/2 tsp of salt, 1/2 tsp turmeric powder, 2 tsps pepper powder. Mix and add 3 chopped tomatoes. Fry for two minutes and add boiled meat. Add 1 tsp of pepper powder and 1 tsp of garam masala powder. Add all the boiled meat gravy and continue frying till dry (if dry version) or stop when the gravy is slightly thicker (for gravy version). Sprinkle with a bunch of chopped coriander leaves.

You can add a couple of potatoes, cut into small cubes and boiled. Add when you add the boiled meat gravy (this is optional)