Aloo Gobi Mutter

aloo-gobi-mutter

 

Ingredients

250 gms Cauliflower (cut into small florets)

250 gms Potatoes (cut into cubes)

200 gms Frozen Peas (Mutter)

Masala:

1 small tomato

½ Onion

3 greens chillies

All the above to be finely minced.

2 tbsp ginger garlic paste (1 inch ginger & 6 seeds garlic)

½ tsp cumin seeds

Pinch of Asafoetida or Hing

½ tsp turmeric powder

¼ tsp red chilli powder

¼ tsp coriander powder

¼ tsp Amchoor Powder (Mango Powder)

2 tbsp Kasoori methi (Dried Fenugreek leaves)

½ tsp garam masala powder

1 bunch coriander leaves (chopped)

1 tsp salt

2 tbsp Oil

 Method:

Cut the Cauliflower into florets and keep aside. Cut the potatoes into cubes and boil till nearly done (can be done in microwave for 5 minutes). Wash the frozen peas and keep aside.

Place a deep pan or vessel on stove. Add oil, when hot add cumin seeds. Then add Asafoetida and ginger garlic paste. Then onion/tomato/chilli mixture and turmeric powder. Fry well and then add the chilli/coriander/amchoor powder and half cup water. Add salt. Add Kasoori methi. Mix well and cook.

When you have attained a mushy sauce add the Cauliflower-mix well and cook for three minutes. Now add the boiled potatoes and peas. Add half of the chopped coriander leaves. Mix well and cook on slow fire for 5 minutes.

Check for salt. Now sprinkle the garam masala powder and rest of the coriander leaves. Mix well, close lid and remove from stove.

 

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Coconut Yellow Rice

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2 Cups Basmati or Jasmine Rice

1 tsp Turmeric Powder

1 Can (425ml) Coconut Milk

4 Tbsp. Ghee or Clarified Butter

2.5 Cups Hot water

Ingredients:

Seasoning:

1/2 medium onion-minced fine (optional)

2 Seeds Garlic – minced fine (optional)

2 sticks Cinnamon

6 cloves

6 Pepper Corns

1 Cinnamon or Bay leaf

4 pods Cardamom

2.5 tbsp. Ghee

3 tbsp. fresh desiccated coconut (optional)

¾ tsp salt

Garnishing:

A bunch coriander leaves- chopped (optional)

Method:

Wash the rice a few times and drain. Heat a vessel or deep pan. Add 2.5 tbsp. of ghee and when hot add the cinnamon, cloves, pepper corns, bay leaf and cardamom. Fry for half a minute. Add the turmeric powder and rice. Fry slightly. Add the desiccated coconut and fry for some more time (a minute).

Add the coconut milk, Hot water and salt. Mix well, close with lid and cook on slow fire. Check a couple of times if water is dry or rice is touching the bottom of vessel. Add more hot water if required. When ¾ cooked add the remaining Ghee or Clarified butter and mix well. Add the coriander leaves, mix and put off the flame. Place a cloth or perforated (colander) vessel on top, so that the heat is retained while the excess moisture evaporates. After 5 minutes check if the water has evaporated and rice is dry. Fluff the rice lightly with a fork if required. Serve.

 

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.

Bread Upma

 

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Ingredients:

1 Loaf Sliced Bread

1 Cup Beaten Yoghurt

1 tsp Mustard Seeds

1 tsp Fenugreek Seeds (Methi)

3 Tablespoons Oil

I big Onion or 2 small Onions finely chopped

Curry leaves (16)

1 tsp salt

1 tsp Turmeric Powder

3 Green chillies  chopped

5 Spoons Fresh Desiccated Coconut

A Bunch coriander leaves (chopped)

 

Method:

Cut the Sliced Bread into small cubes, mix with yoghurt and keep aside for half an hour. Chop the onions fine, chop green chillies, chop coriander leaves-keep aside.

Heat deep pan and when hot add oil. When oil is hot add mustard seeds and fenugreek seeds. When it starts spluttering add the onions and curry leaves and fry till onions loose its rawness. Add the chopped chillies and salt. Add turmeric powder and fry to mix well. Add the bread pieces and mix well. Fry till bread pieces loses its moistness due to the yoghurt and become dry. Add the desiccated coconut and mix well. Now put the flame off and add chopped coriander leaves. Mix well and remove from Stove (if electrical stove).

Vorn or Moong Dal Payasam

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Vorn or Payasam (Sweet dish made from Moong Dal, Rice, Coconut Milk & Jaggery)

Ingredients:

1/4 Kg Moong Dal (Green Gram Dal) without skin

1 Coconut (Milk) – taken the traditional way- by grinding the scraped coconut with water and squeezed out the coconut milk. You can also use Maggi or Nestle Coconut Milk Powder. Also canned coconut milk can be used. I used 2 cans of 425 ml. One as thick milk, the other diluted by adding another two cans of water to make 3 cans of thin milk.

50 gms Rice flour (smooth paste by adding water) or 50 gms of raw rice soaked for 1 to 2 hours and ground in blender to a smooth paste.

Some pieces of Cashewnuts (25 gms)

Some raisins (25 gms)

Some sliced almonds (optional)

200 grams Jaggery (scraped)

Salt (a pinch)

1/4 tsp Cardamon Powder

Method:

Wash the Moong dal a couple of times and then boil this in a pan with two cups of water. When dal is cooked add thin coconut milk and bring to boil. Add the jaggery and a pinch of salt. When jaggery has dissolved add the other ingredients – raisins, cashewnuts, almonds. Boil for a couple of minutes. Then on very low flame add the rice flour paste little by little, stirring all the time. This will prevent from lumps forming.  Again when it starts boiling, again on low flame add the thick coconut milk, this will prevent from the coconut milk getting curdled due to high heat. Mix well and allow to cook for 2 to 3 minutes. Sprinkle the cardamon powder and mix well. Remove from flame.

Enjoy this traditional Mangalorean Sweet!!

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.

Achari Gosht or Achari Mutton or Pickle Mutton

Achari Gosht

1.5 Kilo Mutton or Goat Meat (to be cut into medium sized pieces)

Ingredients:

Achari Masala:

1.5 tsp of Onion seeds or Kalonji

¾ tsp of Fenugreek Seeds or Methi Seeds

1.5 tsp of Mustard Seeds

12 Cloves

1.5 tsp Fennel Seeds

¾ tsp of Cummin Seeds

12 Red Chillies

All these have to be dry roasted and ground to make a powder.

Marinade:

2 Cups Yoghurt

1.5 tsp Salt

Ground achari masala powder (balance after using enough for the chillies)

Juice of 3 lemons & Ground powder (to stuff the chillies and soak the stuffed chillies)

8 green chillies (slit on one side and stuffed with paste of ground powder and little lemon juice)

Other Ingredients:

1 tsp of Turmeric Powder

1 tsp of Red Chilli Powder

1 tsp of Garam Masala Powder

1.5 cup of chopped coriander leaves

2 Onions Chopped fine

Ginger 3 inches & Garlic 12 cloves (paste)

2 Tomatoes Chopped fine

1 Cup of Mustard Oil

Method:

Prepare the marinade for Green Chillies (sufficient to stuff the chillies). Slit the chillies on one side, remove seeds and stuff with the paste. Place all the stuffed chillies in a bowl and soak them in the remaining lemon juice. Keep aside for half an hour.

Prepare marinade for Mutton (yoghurt, salt and remaining ground powder). Marinate the mutton and keep aside for 15 to 20 minutes.

Take a pressure cooker. Heat oil one cup of mustard oil. When hot add chopped onions and ½ tspsalt. When onions become brown add turmeric and ginger garlic paste. Fry for some time (3 minutes) and add chopped tomatoes and fry for 5 minutes. Add the Red chilli and Garam Masala Powder . Mix well and fry for a minute. Add the marinated mutton and fry till the mutton pieces and well coated with the masala. Add little water (don’t add too much, as water from mutton will come out while pressure cooked) and pressure cook it. A couple of whistles and then keep it on slow fire for about 15 to 20 minutes.

Take the lid off and check whether mutton is cooked. Also if the gravy is more than reduce the gravy by keeping the cooker open and cooking it further to let the water evaporates. The gravy should be slightly thick. Check for salt, add if required. Add the stuffed chillies, lemon juice and mix well. Boil on slow fire for 10 minutes. Add Coriander leaves and put off the flame (or remove from stove if electric stove).