Category Archives: Spicy

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.

Spicy Crunchy Prawns, (Prawns Koliwada)

 

prawn-koliwada

Ingredients

700 gms (35 to 40)Prawns – Shelled, deveined, washed and drained

Make a marinade of the below in a bowl:

1.5 tsp Kashmiri Chilli Powder

1 Tsp Coriander Powder

1 tsp Salt

1 tsp Turmeric Powder

1 tsp garlic paste

1 tsp ginger paste

2 tsp oil

2 tsp lime juice

Mix prawns in above and keep aside for 20 minutes

Add to the above:

½ cup Chick Peas Flour (Gram Flour)

2 tbsp Rice Flour

1 tsp Kashmiri Chilli Powder

½ tsp Salt

2 tbsp Yoghurt

Little water

Mix well to coat the prawns. The batter should not be thin.

In a deep pan, heat sufficient oil to deep fry the prawns. Do not overcrowd the pan. Fry in batches. Fry till the prawns are golden brown. Place the fried prawns on paper towels to absorb oil.

In a serving plate, place the fried prawns on one side to take up 3rd of the plate. Slice an onion very thin and spread the slices on the ¼ part of the plate. Slice a couple of green chillies and place them on top of the onion slices. Sprinkle pinch of salt and lime juice on the onion and chilli slices. Sprinkle little lime juice on the fried prawns and if you have, sprinkle some chaat masala (powder) on top of the Fried Prawns.

A very good appetizer!! Enjoy!!

Chicken Pepper Fry

chicken-pepper-fry

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

chicken-65-dry-with-gravy

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.