Category Archives: Spicy

Spicy Chicken Livers Dry

spicy-chicken-livers-dry.jpg

 

500 gms Chicken Livers

Ingredients:

12 Dry Red Chillies

5 Seeds Garlic

1 tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

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.

Method:

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.

 

Batata Wada and Spicy Green Chutney

Video link:

batata-wada-and-spicy-green-chutneyIngredients:

1.5 kg or 500 gms Potatoes (Boiled, Peeled and Mashed)

Below ingredients for tempering to be added to the mashed potatoes

1 tsp or ¼ tsp mustard seeds

15 or 5 Curry leaves (roughly Chopped)

6 or 2 green chillies (chopped fine)

2 tblsp or 1 tsp ginger garlic paste (2 inch or 1 inch ginger, 10 or 5 cloves garlic)

½ or ¼ tsp turmeric powder

Salt 1 tsp or ¼ tsp

2 tblsp Oil or 2 tsp Oil

2 stalks or few Coriander leaves to be added direct to mixture (roughly chopped)

Batter for Dipping the Mashed Potato Balls

400 gms or 150 gms Channa Flour or Chickpea flour or Gramflour

1 tsp or ½ tsp chilli powder

½ or ¼ tsp cumin powder

Salt 1 tsp or ¼ tsp

Water to make thick batter

¼ or a pinch Baking Soda or Soda Bicarobonate

Spicy Green Chutney

Large Bunch Coriander Leaves

Around 20 mint leaves

12 green chillies

1 tsp ginger garlic paste

Juice of one lemon or two limes

Half cup of raw peanuts with skin.

Salt ½ tsp

Water to make thickish chutney

Method:

Heat the oil for tempering in a pan and when hot add the mustard seeds. When they crackle add the curry leaves. Then rest of the ingredients for tempering. Cook for a minute and then add the mixture to mashed potatoes. Add the chopped coriander leaves too and mix well. (If the mixture is watery, you can correct this by cooking the mixture in a pan to let the water evaporate. Don’t allow to burn ). Check salt and make lime sized balls.

Prepare the batter (thick batter not watery). Add the mashed potatoes balls to the batter and coat the balls with the batter. Add oil to a deep pan or wok and heat it.  When hot add the battered mashed potatoes balls one by one into the oil. The flame should be medium. When the battered balls turn golden brown remove them into a perforated vessel or onto paper towels. The sound of the wada dropping onto the plate should be heavy not soft. This will show that they are cooked properly. Prepare the batata wadas in batches.

Chutney:

Grind all the spicy green chutney in a grinder or blender. Check for salt. Remove to serving bowl.

Eating these

Can be had plain, can be eaten with chutney. This is a delicacy in Mumbai- Small buns are opened up and the wada along with chutney is placed inside the bun and eaten. This is known as Wada Pav.

Xmas or Diwali Snack – Karakadi

copy-2-of-xmas-sweets-karakadi

Ingredients:

300 Gms Gram Flour or Besan

1 Tbsp Chilli Powder (flat)

1 Tbsp Cumin Seeds or Jeera ( do not add jeera if making thin sev…will not go through the mould)

¼ tsp pepper powder

¼ tsp garam masala powder or spice powder

1 tsp salt or to taste

Water

Oil for greasing the Mould Press

Oil for deep frying

Method:

Mix all with little water into a thick dry paste. Use a mould with medium to large holes. For thin sev use one with smallest holes. Heat sufficient oil in a deep kadai or pan. When oil is hot, press the mould press to drop the batter directly into oil. Fry till golden brown. Remove into perforated vessel. When cool break into required sized pieces and store in airtight containers.

Lamb or Mutton Masala

lamb-or-mutton-masala

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

One sprig curry leaves

½ Chopped Onion

½ tsp Salt

2 Small Sliced Tomatoes

Few Stalks Chopped Coriander Leaves

4 to 6 boiled eggs

 

Method:

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 oil 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 2 tbsps. oil and add chopped Onion and salt. Fry till onions are brown. Add 6 Tbsps. of Dexter’s Meat Masala Paste and sliced tomatoes and fry till masala attains a brown colour and oil oozes out from mixture. Add the Lamb or Mutton. Add water (Preferably the boiled meat water). The consistency of gravy should be slightly thick. Add curry leaves. Mix well and Add boiled eggs. Mix well and cook for a couple of minutes. Garnish with Coriander leaves and remove from fire.

Lamb or Mutton Ghee (Clarified Butter) Roast

 

lamb-or-mutton-ghee-roast-copy

600 Mutton or Lamb

Ingredients:

Marinade:

½ tsp turmeric powder

½ tsp Red Chilli Powder

½ tsp Coriander Powder

Salt to taste (3/4 tsp)

Masala:

6 Tbsp Dexter’s Meat Masala Paste (see Video)

Other ingredients:

7 Tbsps Ghee

One sprig curry leaves

 

Method:

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.

Dexter’s Meat Masala Paste

dexters-meat-masala-copy

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.

Gobi 65

gobi-65

Ingredients:

300 gms Cauliflower cut into medium Florets

Marinade

3 tsp Chilli Powder

1 tsp ginger garlic paste

Few coriander leaves – chopped fine (two stalks)

Few curry leaves – chopped fine (15)

Salt to taste (1/2 tsp)

1 tsp garam masala powder

4 tbsps Corn Flour

1 tbsp All Purpose Flour (Maida)

2 tbsp Rice Flour

2 tbsp Lime Juice

Water to mix

Seasoning

½ tsp of Chilli Powder

½ tsp of Garam Masala Powder

20 curry leaves

2 sliced green chillies

Oil for frying

 

Method:

Wash the Cauliflower Florets. Place in a vessel. Sprinkle ¼ tsp Turmeric Powder and ½ tsp salt. Pour hot water over the cauliflower to cover them. Keep for 5 Minutes. Drain and keep aside.

Prepare the marinade. The batter should be thick. Add the cauliflower florets. Mix and marinate for 10 mins.

Heat oil in a deep pan and fry the cauliflower florets. Fry in batches.  Remove and keep aside. In another pan add two table spoons oil. When hot add the curry leaves and sliced green chillies. Fry till crisp . Now add 1/2 tsp chilli powder and ½ tsp garam masala powder to the pan, fry for 30 secs. Mix and add the fried Cauliflower Florets. Toss and mix well- fry for a couple of minutes. That’s it. Gobi 65.