Category Archives: Masala

Dexter’s Meat Masala Paste

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Ingredients:

20 Kashmiri Chillies

12 Red Chillies

1 chopped onion

1 pod garlic

1 heaped tsp of black pepper

12 cloves

7 cardamon pods

2 sticks cinnamon

½ tsp mustard seeds

½ tsp fenugreek seeds

1 tsp cumin seeds

1 tbsp fennel seeds

All the above to be dry roasted.

½ cup vinegar

½ tsp turmeric powder- add to onion when it is dry roasted

1 small ball tamarind

1 tsp salt

Soak all the above in vinegar and water for 8 hours or overnight. Grind the mixture. Put in airtight glass container and store in refrigerator. To be used in a couple of months.

This masala can be used for Ghee Roast, Mutton Masala, Chicken Masala, Beef Curry etc.

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Chicken Pepper Fry

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Ingredients:

1/2 Kg Boneless Chicken ( Thighs or Breast) cut into medium cubes

Marinade

2 tsp Pepper Powder

2 inch ginger paste

8  garlic cloves paste

1 tsp turmeric powder

Salt to taste (1 tsp)

3 tbsps Corn Flour

2 tbsp Vinegar or juice of lime

Seasoning

5 Cloves

2 piece Cinnamon Stick

5 Pepper Corns

3 Cardamon pods

1 Chopped Onion

30 curry leaves

1 Bunch Coriander Leaves

Juice of one lime

Oil for frying

Method:

Clean and cut chicken into medium pieces. Prepare the marinade and add the chicken pieces. Mix and marinate for at least 30 mins in the refrigerator.

Heat oil in a deep pan and fry the chicken pieces. Don’t fry too long or the chicken will be crusty. Remove and keep aside. In the same pan (removing the excess oil) or in another pan add three table spoons oil. When hot add half of the curry leaves. Fry till crisp and remove. Now fry the whole garam masala for 30 secs and then add the remaining curry leaves and fry till rawness goes. Add the chopped onion and 1 tsp salt. Fry till onions are brown. Add the fried chicken pieces. Toss and mix well. Add the lime juice- fry for 4 to 5 minutes till the chicken pieces are coated with fried onion. Now add the fried curry leaves and mix. Take of flame, add chopped coriander leaves and mix. Serve.

Chicken 65 Dry and with Gravy

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Video Link

Ingredients:

1/2 Kg Boneless Chicken ( Thighs or Breast) cut into medium cubes

Marinade

1.5 tsp Kashmiri Chilli Powder

2 inch ginger paste

10  garlic cloves paste

1 tsp turmeric powder

3 tbsps yoghurt

Salt to taste (1.5 tsp)

1 egg

1 tsp pepper powder

½ tsp garam masala powder

4 tbsps Corn Flour

2 tbsp Vinegar

2 tbsp of oil

Seasoning

1 tsp of Kashmiri Chilli Powder

50 curry leaves

5 sliced green chillies

Oil for frying

For Gravy

Remaining Marinade, if not enough quantity add 2 to 3 spoons yoghurt and salt to taste.

2 tbsp tomato sauce

Coriander leaves

Method:

Clean and cut chicken into medium pieces. Prepare the marinade and add the chicken pieces. Mix and marinate for at least 30 mins in the refrigerator.

Heat oil in a deep pan and fry the chicken pieces. Don’t fry too long or the chicken will be crusty. Remove and keep aside. In the same pan (removing the excess oil) or in another pan add three table spoons oil. When hot add the curry leaves and sliced green chillies. Fry till crisp and remove. Now add 1 tsp Kashmiri chilli powder to the pan, fry for 30 secs and then add the fried curry leaves and green chillies. Mix and add the fried chicken pieces. Toss and mix well- fry for a couple of minutes. That’s it. Chicken 65 Dry

If you want gravy, after you have fried the chilli powder and added the fried curry leaves add the marinade. If the marinade is not sufficient than add 2 to 3 table spoons of yoghurt. Salt to taste, a little cornflour, 2 tbsp tomato sauce and mix. Fry for 2 minutes. Add water if required. Then add the fried chicken pieces. Mix and fry for 2 minutes. Garnish with chopped coriander leaves. Chicken 65 with gravy

Lamb or Mutton Vindaloo

lamb-or-mutton-vindaloo

1.5 Kg Lamb or Mutton cut into medium pieces. (wash and keep aside)

Ingredients:

Grinding:

20 Red Chillies

50 Pepper Corns

1 Tsp of Cumin Seeds

1Tsp Turmeric Powder

1 marble sized Tamarind

8 green chillies

5 Onions

8 seeds garlic

Other Ingredients:

400 gms Potatoes peeled and cut into medium cubes

Quarter cup Oil

1 Onion (minced)

3 tbsp vinegar

1 tsp sugar

2 tsp Salt

Method:

Grind all the ingredients using some water. Keep aside. Also keep aside the masala water from the grinder.

Heat a vessel and add the oil. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 15 to 20 minutes. If the mixture dries up add masala water. When the masala turns brown add the meat pieces and fry for 5 to 10 minutes. Cook for another 30 minutes or until the meat is ¾ cooked. 20 minutes into this cooking add rest of salt and vinegar. Check meat if it is nearly cooked (3/4). Add potatoes and water to make required thick gravy. Boil for another 15 minutes until the potatoes and meat is cooked. (another way is to add boiled potatoes after meat is fully cooked).

Check for Salt and Vinegar-to taste.

“Rara Gosht” Roasted Mutton Curry

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Video Link

1 Kilo Boneless Lamb or Mutton (to be cut into medium sized pieces)

300 gms of Lamb or Mutton Mince

Ingredients:

one inch piece ginger (paste)

8 Flakes Garlic (paste)

A big bunch of fresh coriander leaves (chopped)

A bunch of mint leaves (chopped)

1 cup Oil

3 Big onions – sliced

5 big Tomatoes – chopped

2 Tbsp Coriander Powder

1 to 2 Tsp Chillie Powder (depending on your spice requirements)

6 Tbsp Yoghurt

1 tsp salt

Garam Masala:

4 sticks Cinnamon

6 Gloves

8 Green cardomon

1 Tsp Shahjeera (black Cumin Seeds or Caraway Seeds)

2 Mace

1 small piece Nutmeg

All these to be dry roasted and ground in powder

 

 

 

Method:

Heat a pan or vessel. Add one cup oil. Fry the meat pieces in batches if required (so as to not crowd them). When they attain a brownish colour (remove each batch) and then add all back to pan. Add the sliced onions and salt. Mix and fry till onions become brown. Add the ginger & garlic paste, mix and fry for two minutes. Add the coriander and chilli powders and mix well.

Add beaten yoghurt and mix well. Add the coriander, mint leaves and chopped tomatoes. Mix well, close with lid and cook on slow fire for 45 minutes. If gravy dries up- add water. Add the mince and Garam Masala Powder. Mix and cook for another 15 minutes. Check for salt requirements. Add and cook for two minutes. Put off the flame and remove from stove.

Have this with Bread or Rotis or Chapati or Naan.

Lamb or Beef Ball Curry

 

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Video link:

½ Kg Beef (minced) – can use Mutton or Lamb

Ingredients:

For Mince to Make Balls:

3 green chillies

1.5 medium onions

2 inch ginger

A bunch coriander leaves

All above to be minced or chopped fine

Add to the minced meat along with the below ingredients:

½ Tsp Chilli Powder

½ Tsp Pepper Powder

½ Tsp Turmeric Powder

½ Tsp Salt

¼ Tsp Coriander Powder

¼ Tsp Cumin Powder

¼ Tsp Garam Masala Powder

2 Tbsp. Vinegar

1 egg if mince not binding.

Mix all well and make small lime (slightly larger) size balls

Grinding:

½ Coconut

10 seeds Garlic

10 Red Chillies

12 Pepper Corns

2 Tbsp. Coriander Seeds

½ Tsp of Cumin Seeds

½ Tsp Turmeric Powder

Lime sized Tamarind Ball

Other Ingredients:

¼ Kg potatoes (to be boiled and cubed)

3 Tbsp. of Ghee or Clarified Butter

1 Onion (minced)

1 Can (425 ml) of Coconut Milk

Method:

Grind the ingredients using some of the thin coconut milk. Keep aside. Also keep aside the masala water from the grinder.

Mix the mince, ingredients and a little of the ground masala and prepare small balls (slightly larger than limes). Keep aside.

Heat a vessel and drop in the Ghee or Clarified Butter. When hot add minced onion. When onion becomes slightly brown add the ground masala. Fry for about 5 minutes. Add masala water and thin coconut milk. Boil for 15 minutes and then add the meat balls one by one. Place the lid and let it cook on slow flame for 30 minutes.

Add boiled potatoes, salt to taste and the thick coconut milk. Mix well and let it cook on slow flame for a further 15 minutes.

Chicken Madras

Chicken Madras

Video Link:

Ingredients:

750 grams Chicken Breast or Thighs

Marinade:

3 Tablespoons Yoghurt

1 tsp turmeric powder

½ tsp Pepper Powder

2 Tablespoons Tandoori Powder or 1 Tsp Chilli Powder

Salt to taste (1 tsp)

2 Tablespoons olive oil

Masala:

1 tsp Kashmiri Chilli Powder (for Mild, increase if you want spicy)

1 tsp cumin seed powder

1 tsp Coriander seed powder

½ tsp Turmeric Powder

1 tsp Salt

Green Masala:

2 Onions Chopped fine

8 cloves Garlic chopped

1.5 inches Ginger Chopped

4 green chillies chopped

400 gms Chopped tomatoes (pureed) or tomato paste

 

Garnish:

1 tsp Garam Masala Powder

¾ cup chopped coriander leaves

Method:

Cut the chicken into small pieces and marinate in the marinade ingredients overnight or at least 30 minutes in refrigerator.

Heat half cup oil in a pan and add the marinated chicken pieces and fry till Golden Brown. Remove the pieces.

In the same oil fry onions till brown and then add the green masala. Fry well and add the tomato puree or tomato paste and fry till you get a darker colour.

Add all powders except the garam masala, add little water and fry till oil separates. Add the chicken pieces, salt and garam masala. Mix well so that the chicken pieces are well coated with the masala. Add half cup water, close with lid and cook on slow fire for 5 minutes. Check for salt add more water if required.

Garnish with chopped coriander leaves and remove from fire.