1 cup raw peanuts with skin
3 tbsp. Gram Flour or Besan
3 tbsp. Rice Flour
1 to 1.5 tsp salt
1 to 1.5 tsp Chilli Powder
½ tsp Garam Masala Powder
½ tsp Amchor Powder or Mango Powder
¼ tsp Asafoetida or Hing
2 tbsp. oil (optional)
Little Water for mixing the flour with peanuts.
Drop the groundnuts in a bowl of water and immediately remove and drain.
In a dry bowl, add and mix all the ingredients except oil and peanuts. Now add the peanuts and mix. Add water little by little and keep mixing. The peanuts should be coated with the batter. This should be dry not watery.
Place the peanuts in a microwavable tray or dish or plate. The peanuts should be separated from one another. You can make in batches. I am doing this here in two batches –one without oil and one with oil. Microwave on high setting for 3 minutes. Remove mix and again microwave for another minute. Remove and allow to cool.
If you want to add oil, do this after the peanuts are coated with flour mixture and then mix well. Then place them on the microwavable plate and microwave.
Enjoy. Snack for all occasions. Remember Spice to taste.
4 tbls Rajma (Kidney Beans)
4 Tbls Masoor Dhal (Red Lentil)
4 tbls Green Peas (dried)
The above items to be soaked in water for at least 7 hours or overnight. Frozen green peas can be used – in this case need not be soaked in water.
2 Big Potatoes
Boil the pulses and potatoes adding 1 tsp salt in pressure cooker or vessel till they are soft.
1 spoon butter
2 big onions chopped
3 big tomatoes chopped
12 flakes garlic chopped
¾ tsp Turmeric powder
1 Tsp Chilli Powder
2 tblsp Pav Bhaji Masala (available in Indian Supermarket)
Coriander leaves for garnishing
1 lemon cut into half and quarters
1 small onion chopped
Heat the butter in a deep pan. Add the garlic and onions. When onions turn slightly brown add the tomatoes, salt and masala powders. Mix and cook for 4 minutes. Then add the boiled pulses and potatoes with the water. Mix and mash the ingredients so that the mixture is well blended with the masala. Cook for another 4 minutes. Garnish with coriander leaves and remove.
Bread Rolls cut into halves.
Heat a spoon of butter. When hot dip one side of the bread in the butter and then fry the other side in the remaining butter. When one side had fried slightly, turn over to other side and fry that side. Do not burn the bread. The bread should look golden brown.
Serve required amount of bhaji onto a plate. Sprinkle some chopped onions over this mixture and then some coriander leaves and juice of lemon or lime ( from the cut lemon piece). Eat this with the fried pav (bread rolls).
2 cups Banana Stem ( layers taken off and core cut into bits)
1 green chilli
1 chopped onion
½ tsp mustard seeds
½ tsp turmeric powder
1 sprig (10) curry leaves
¼ scraped coconut
1 tblsp vegetable powder (optional)
3 tbls oil
Heat vessel and add oil. When oil is hot add mustard seeds, then onion, curry leaves and green chilli. When onion turns slightly brown add the turmeric powder, banana bits, salt and water. Mix and cook on slow fire till Kandi is cooked (15 to 20 minutes). Add vegetable powder and cook for a minute. If you want to skip vegetable powder, then add coconut mix and remove the vessel from stove.
250 gms Boneless Chicken Breast (cut into two inch strips or pieces)
1/4 tsp Chilli Powder
1/4 tsp pepper powder
1 tsp Tandoori Powder
1 tblsp Ginger Garlic Paste
Juice of ½ Lemon
Salt ½ tsp
1.5 tblsp Worcestershire sauce
1 tblsp Oyster Sauce
Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder
Oil for frying
Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.
Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.
500 gms Chicken Livers
12 Dry Red Chillies
5 Seeds Garlic
1 tsp Cumin seeds
¾ tsp Turmeric Powder
Small Ball Tamarind
12 pepper corns
Two sticks cinnamon
All the above ingredients to be ground fine in water.
1 Onion Chopped
15 Curry Leaves
1/2 scraped Coconut
Vinegar ( 1 to 2 tbls)
Salt (1.5 tsp) to taste
Chopped coriander leaves few stalks.
Clean and Cut Chicken Livers into 2 to 3 pieces each, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder, 2 tblsp vinegar and one cup water.
Grind and remove the masala and reserve the masala water.
Fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.
Heat two tablespoons oil and add curry leaves and then fry the chopped onion. When brown add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken liver pieces and fry till they are coated with the masala. Now add the boiled water, vinegar, salt and allow to cook till the meat is nearly dry.
Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add chopped coriander leaves. Mix and remove from flame.
600 Mutton or Lamb
½ tsp turmeric powder
½ tsp Red Chilli Powder
½ tsp Coriander Powder
Salt to taste (3/4 tsp)
6 Tbsp Dexter’s Meat Masala Paste (see Video)
7 Tbsps Ghee
One sprig curry leaves
Cut the Lamb or Mutton into medium pieces (wash and drain) and marinate with the marinade ingredients for at least 30 mins.
Heat 2 tbsps of the ghee in a pan and add the marinated Lamb or Mutton pieces and fry till the meat is slightly browned (seal the meat). Transfer to a pressure cooker and cooked the meat (6 whistles). Separate the meat pieces and gravy.
Add the 4 tbsps ghee and add 6 Tbsps of Dexter’s Meat masala Paste to the pan and fry till rawness goes and oil comes out of the mixture. Add little of the gravy and cook further till the get a brown colour. Add water if required (preferably the boiled meat water). The consistency of gravy should be slightly thick. Add the Lamb or Mutton and salt to taste. Mix well and Cook till water dries up. Add 1 tbsp ghee, mix well.
Garnish with curry leaves and remove from fire.