SPICY BHINDI MASAL

Ingredients:

Okra (bhindi) 1/2 kg
Tomatoes 3 (medium)
Onions 2 (large)
Green chillies 3
Cinnamon 1 piece
Cloves 3
Bay leaf 1
Ginger-garlic paste 1 tsp.
Red chilli powder 1 tsp.
Groundnut refined oil 2 cups
Garam masala powder 1 tsp.
Coriander leaves for garnishing
Salt to taste

Method:

1. Cut the onions, tomatoes, okra & green chillies.
2. Heat the oil in pan and add the okra pieces. Deep fry.
3. Remove fried okra and place on kitchen tissue or table napkin so that excess oil is removed. Keep it aside.
4. Heat 3 spoons of oil in a pan. Fry the cinnamon, cloves and bay leaf for 30 seconds. Now add onions, green chilli pieces and fry them until onions turn light brown.
5. Add the ginger-garlic paste and fry for one minute.
6. Add tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir twice or thrice to prevent the mixture from sticking to the pan.

7. Add fried okra and mix slowly. Keep on heat for two more minutes and then remove the pan.

Garnish with coriander leaves and serve hot.

SPICY FISH CURRY / CHEPPALA PULUSU

INGREDEINTS:

2 lb Cat fish ( U can use any kind of fish) cut into medium size pieces.
2-3 medium size onions sliced.
1 Tomato sliced.
3 green chillies cut into strips.
2 spoons tamarind pulp.
2 spoons fresh coconut grated ( if not dry coconut).
1spoon(tspn) red chillies powder.
¾ teaspoon turmeric powder.
1 spoon salt.
1 spoon garam masala powder.
Fresh Coriander leaves to garnish.
1-2 spoons groundnut refined oil.
Curry leaves.
Butter milk to wash the fish (optional).

METHOD:

Wash the fish pieces with some butter milk and turmeric powder, by washing with turmeric and butter milk their wont be the stinky smell while cooking fish .

Take a wide pan , add oil to it when the pan is hot , add curry leaves when the oil gets hot. Later add onion and sliced green chillies. When they are half cooked add tomato sliced and cook for a while. When the onion and tomato are cooked add the fresh coconut , tamarind pulp and cook it for 1 minute, later add red chillies powder, turmeric powder, and salt to the pan and cook it well. When oil starts leaving the pan add some water to the pan and same time add the fish pieces and cook till the fish is cooked . Later add the garam masala powder and cook for 1-2 minutes. Remove from the stove and add fresh coriander leaves and garnish. Cheppala pulusu is ready to eat.

SPICY FISH MANCHURIAN

Ingredients:

1/2 kg fish fillets
1/2 tsp Chinese salt
1 egg, beaten
2 tbsp cornflour
2 tbsp lemon juice
2 tbsp ginger-garlic paste
2 Tablespoon of tomato sauce
3 green chillies, chopped
4 tsp Soya sauce
4 garlic cloves, finely chopped
4 tbsp flour
Tincher of black pepper powder
Salt to taste
Groundnut refined Oil for frying
Few sprigs of coriander leaves, chopped

Method:

* Clean and wash the fish fillets. Drain.
* Apply salt, pepper powder, lemon juice to the fish pieces and marinate for 10 minutes.
* Mix cornflour, flour, beaten egg, salt and ginger-garlic paste with little water and make a batter.
* Apply this batter well to the fish pieces and fry in hot oil until golden brown.
* Keep aside.
* Heat oil in another pan and fry chopped garlic and green chillies.
* Also add tomato sauce, Soya sauce and fried fish pieces.
* Stir well to coat the pieces with the Soya sauce mixture.
* Now add a cup of water and simmer until all the water is evaporated.
* Sprinkle Chinese salt, chopped coriander leaves and serve hot.

INDIAN DISHES BY REGION

Indian Dishes by Region
North Indian : Aloo gobi · Baati · Baingan Bartha · Barfi · Bhatura · Butter chicken · Chana masala · Chapati · Chicken tikka · Chole bhature · Churma · Dal makhani · Haleem · Kachori · Kadai · Kadhi · Keema · Kulcha · Korma · Kulfi · Mattar paneer · Makki di roti · Mirchi Bada · Naan · Nihari · Palak Paneer · Pakora · Pasanda · Raita · Rajma · Rogan josh · Rumali Roti · Sarson Da Saag · Shahi paneer · Shami Kebab · Tandoori chicken

South Indian: Appam · Aviyal · Baghara baingan · Bhajji · Bisi bele bath · Bonda · Chicken 65 · Chakna · Curd rice · Dahi chutney · Dopiaza · Dosa · Double ka meetha · Fish molee · Hyderabadi biryani · Hyderabadi haleem · Idiappam · Idli · Injipuli · Kaalan · Kanji · Kerala porotta · Koottu · Kozhukatta · Lukhmi · Mirchi ka salan · Murukku · Mysore Pak · Pachadi · Paniyaram · Parotta · Payasam · Pongal · Poriyal · Pulihora · Puttu · Rasam · Sambar · Sheer korma · Sevai · Upma · Uttapam · Vada

West Indian: Akuri · Bhakri · Bhelpuri · Bombil fry · Chivda · Chouriço · Dahi vada · Dhansak · Dhokla · Khatkhate · Khichdi · Kombdi vade · Kuswar · Misal · Pav bhaji · Patoleo · Patra ni machhi · Sabudana Khichadi · Sanna · Shrikhand · Sorpotel · Thalipeeth · Vada pav · Kadboli · Veg Kolhapuri · Vindaloo · Xacuti

East Indian: Beguni · Bhuna Khicuhri · Cham cham · Charchari · Chhena · Dahi Machha · Jalfrezi · Kati roll · Luchi · Machha Jhola · Mishti Doi · Pakhaal · Pantua · Pitha · Rasgulla · Ras malai · Sandesh · Santula

Misc Biryani · Chaat · Chutney · Dal · Falooda · Flattened rice · Gulab Jamun · Halwa · Indian pickle · Jalebi · Kheer · Kofta · Laddu · Panipuri · Papadum · Paratha · Puri · Roti · Samosa · Sabzi · Zarda

CARROT ONION RAITA

Ingredients:
1 - carrot
6 - pearl onions
1 cup - curd/yoghurt
1 tsp - mustard
2 - green chillies
Curry leaves, a small quantity
Oil for frying
Salt to taste

Method :
Wash and cut/grate carrots.
Chop onions and green chillies and keep aside.
Mix carrot, onions and curd.
Heat oil in a pan/kadai, splutter mustard seeds, green chillies and curry leaves and add to the carrot.
Add some salt.
Carrot onion pachadi is ready to be served.
It can be served along with any rice items.
Carrots can be chopped into small pieces or grated.

Raita (also spelled raitha) is a Pakistani and Indian condiment based on yoghurt (dahi) and used as a sauce or dip. The yoghurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. It is prepared by frying cumin (zeera) along with black mustard (raie) and these mixtures are mixed into the yoghurt. Vegetables such as cucumber and onions - and even fruits like pineapple and raw papaya - are used. Raw ginger and garlic paste, green chili paste and sometimes mustard paste are used to enrich flavour. A popular variety of raita of northern India is Boondi raitha: tiny balls of fried gramflour (chickpea flour), which may taste salty or teekha (spicy). The mixture is served chilled. Raita has a cooling effect on the palate that makes it a good foil for spicy Indian dishes. Raita is also eaten with kebabs.

Southern Indian cuisine, such as that found in the Bangalore region, often uses finely chopped or diced carrots mixed with yoghurt.

SPICY ONION PAKORA / PAKODA

Ingredients
Besan or kadalaimavu -2 cups
Rice flour – 1 cup
Salt – 1 Tsp

Turmeric Powder – 1/4 tsp
Ginger Garlic paste – 1 tsp
Sonuf (optional) – 1/2 tsp crushed
Butter of Ghee – 2 tsp
Chili powder – 1 tsp
Green Chilies – 4 nos finely chopped
Curry leaves – 10-15
Coriander – 1/2 cup finely chopped
Baking Powder – 1 pinch (optional)
groundnut refined Oil- for deep frying

The above mentioned are the basic ingredients of pakora. We can make different types of pakora by adding different types of vegetables and nuts to the above ingredients.

1. ONION PAKORA

- Take a large bowl. Mix the above mentioned ingredients first without adding water.

- Finely chop 2 big onion and add to the above mixture.

- Sprinkle some water and make it into a thick batter.

-Deep fry till it is golden brown. Thoroughly drain the oil with the help of a slit ladle.
-Spread it on a thick tissue paper so that extra oil will be absorbed.
Serve it hot with tomato Ketchup

SPICY EGG CURRY / Kodi Guddu Pulusu

Ingredients:

5 to 6 eggs (preferrably organic)
Tamarind or Chinthapandu equal to 2 lemons ( For more gravy..you need to soak more tamarind)
2 to 3 medium sized tomatoes
1 or 2 big onions (2 onions are preffered)
2 to 3 green chillis
1 tsp cumin seeds
1 stem curry leaves
1 tsp ginger pulp
1 tsp garlic pulp
1 tsp turmeric powder (pasupu)
2 tsp red chilli powder
1 to 1/2 tsp ground coriander powder
Salt a/c to taste
Oil for cooking
1/2 cup fresh cilantro or kothmeeru(optional)

METHOD OF PREPARATION

Boil eggs well, remove shell, make cuts in between the eggs with knife (as you can see in the picture above) and keep aside.

Wash once and soak tamarind or chinthapandu in warm water. Water level should be 1 or 2 inches more than tamarind level.

Cut onions into very thin slices. Make slits in the green chillies.Cut tomatoes into medium thick slices and keep all of them aside.

Now heat oil in a deep sauce pan, add green chillies, curry leaves, cumin seeds and fry for 1 minutes. Now add onions and fry on medium heat till they all turn into dark brown in color. For this curry it is necessary that onions should be fried well i.e., into dark brown color(so that curry stay fresh for 2 days and also for that dark color we want in the curry)

After that add ginger and garlic pulp and fry for 1 minute. Add turmeric powder and mix with other ingredients.

Now add tomatoes and mix with other ingredients. Add salt from above and cover the sauce pan. Allow tomatoes to become soft. Then mix salt and add chilli powder and coriander powder with tomatoes and mix well. Add little water and allow to cook for 1 to 2 minutes more.

Meanwhile, take juice outof tamarind in the same container it is soaked. Remove tamarind and add juice to the saucepan. Also add eggs with slits to this curry.

The overall curry should be thick..see and add little more water if you want.

Now cover the saucepan and allow to cook for abt 10 to 15 minutes or untill the eggs change its color from white to light brown. this is beacuse the pulusu or gravy should go into the eggs through cuts made on them. The real secret for this curry lies here. The taste of eggs changes ..ofcourse very yummy:-)

Finally add fresh cilantro , mix and sim heat with cover on saucepan for 1 minute more and turn off the heat.

Serve hot with chapathis or plain rice or biryani. It taste great with all of them. I like eggs in this gravy as much as they become dark.

SPICY CHICKEN PAKODA

Ingredients:
For Chicken Marination

2 cups boneless small chicken pieces
1 onion, chopped
2-3 green chillies
1 tsp ginger-garlic paste
1 tblsp lemon juice
Salt as per taste
Groundnut refined Oil for deep frying

Make thick paste of
1 cup gram flour (besan)
2 tsp rice flour
½ tsp oil Salt as per taste
1 green chillies, chopped finely
1 tbsp chopped coriander leaves
1 tbsp red chilli powder
¼ tsp turmeric powder
Water as required

Preparation :
Make paste of all the ingredients of marination except chicken pieces
Marinate the chicken with the paste
Keep aside for 35-40 minutes
Dip marinated chicken pieces in the paste (the pieces should be completely covered with the paste)
Deep fry till golden brown
Serve hot with hot cup of tea/wine

SPICY CHICKEN MASALA CURRY

INGREDIENTS
Marinate:
½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste

Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:
3-4 tbsps Groundnut refined oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.

2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.

3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.

6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

9 Garnish with fresh coriander leaves.

Adjust the spices according to your choice. Dont over fry the masala too much or burn it as its the masala paste which gives the chicken its flavor. If you dont have curry leaves on hand, don’t worry. Do add more water for a gravy consistency. One variation is add a tbsp of coconut paste and juice of half a lemon to the above curry for added flavor.

SPICY EGG MASALA CURRY

INGREDIENTS:
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Preparation:
Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use.
Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper.
Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown.
Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil.
Add a cup of water and cook till it dry's.
Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
Add 1 cup of water and bring to boil and reduce the flame.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

SPICY CHILLI CHICKEN

Chili Chicken is a popular chicken dish enjoyed by people all over. Chili chicken is one of the most popular Chinese dishes all over the world. To prepare chili chicken all you need is patience and carefulness. Here is an easy recipe to help you prepare the delicious boneless Chinese chilli chicken.

Ingredients for cooking chili chicken:

• 500-600gms. boneless chicken (cut into1-inch cubes)
• 2 tbsp Soya sauce
• 1 egg
• 2 tbsp corn flour / corn starch
• 5-6 green chilies (finely chopped)
• 2 green onion tops (finely chopped), if available
• 1 tsp garlic paste
• Salt To Taste
• 1/2 tsp white pepper powder or to taste
• 1 tsp sugar
• A pinch of ajinomoto (optional)
• 2 cups chicken broth / water
• 1 tbsp groudnut refined oil
• Oil to fry

How to prepare chili chicken:
• Prepare a mixture by adding 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the for about 10-15 minutes in it.
• Deep fry the marinated boneless chicken pieces in heated oil till they become golden brown.
• Heat 1 tbsp. oil and add garlic paste and green chilies in a seprate wok/kadhai and sauté for few seconds.
• Now put 2 cups of chicken broth or water. Boil it and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
• Add fried chicken pieces to it and cook for few minutes.
• Take ½ cup water and dissolve the remaining cornflour in it and add to the curry. Stirring constantly to avoid lumps. Cook for 2-3 minutes.
• Garnish chilli chicken with chopped green onion tops. Serve hot with steamed/boiled rice

SPICY MUGHLAI CHICKEN

Mughlai Recipes are the ones which were prepared when the Mughals ruled India. These recipes transferred from hand to hand are today known as Mughlai dishes. Mughlai Dishes and Recipes have a special way of preparing them - often lengthy than the usual ones. It takes a lot of gourmand and garnishing to prepare the delicacy. In earlier days all the ingredients were hand picked, grounded and then stemmed at low temperatures to get the best of the taste.

Though the way the manner the Mughlai dishes have changed dramatically, still the taste remains the same. A lot of pain is taken to prepare the delicacy, which takes hours to prepare the dishes. Not all the dishes take a long time to prepare - Mughlai Chicken is one such dish.


Mughlai Chicken

Ingredients :

1 Chicken
4 Bay leaf
3 medium sized onion
4 Green Chillies
4 Browm or Large Cardamom
4 tsp sugar
4- 5 Cinnamon as per taste
8 - 9 pods garlic
1/2 kg tomatoes
4 lightly beaten eggs
Salt to taste/ Tincher of china salt
Flaked Almonds for Garnishing

To be ground :
Grind the cloves, chillies and tomatoes in a grinder. Grind them till they make a fine paste

Preparation Method

In one bowl mix the eggs, sugar, ground almonds. Mix them well to make a paste. Now, heat with groundnut refined oil cooking oil in a deep frying pan. Add cardamom, cinnamon sticks to the heated oil. Add the chopped onions to it and fry till the onions turn golden brown. Add the paste of tomato and stir it. Then pour the chicken chunks to this gravy. Let it fry for five minutes. Then add the paste of eggs and ground almonds to the Gravy. Lower down the heat and let it simmer for 5- 10 minutes till the chicken hunks are soft or cooked properly to eat. Garnish with flaked almonds and serve with Roti, fried rice or Naan.

SPICY GRILLED CHICKEN WITH SALAD

INGREDIENTS

1) 1 tblsp Coriander Seed
2) 1 tblsp Fennel Seed
3) 2 lb Chicken Breasts (boneless and skinless)
4) 1/2 lb Shallots (cut to 1/4”)
5) 1/2 cup Groundnut refined Oil
6) 1/2 cup Balsamic Vinegar
7) 1 tblsp Juniper Berries
8) 2 tsp Black Peppercorns
9) 1 tblsp Dijon Mustard
10) 1/4 tsp Red Pepper (crushed)
11) 1 lb Portobello Mushroom Caps
12) 1 large Red Pepper (roasted and cut into thin strips)
13) 2 lb Spinach Leaves (clean)
14) Salt according to taste/ with tincher of china salt

How to make spinach salad with grilled spiced chicken:
1) Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
2) Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
3) Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
4) Drain reserving shallots and oil both.
5) Drain shallots on paper towels and set aside.
6) Combine cooking oil, mustard, vinegar, pepper flakes and salt.
7) Grill chicken and let it cool.
8) Reduce into small size strips.
9) Grill mushroom caps after brushing it with dressing.
10) Let it cool slightly.
11) Cut into 1” strips.
12) Toss spinach with vinaigrette.
13) Top it with strips of mushroom, chicken and pepper.
14) Garnish with crispy shallots.
Ready to serve

CHICKEN FRIED RICE / CHINESE

Ingredients

•2 cups Minute Rice uncooked
•1 ¾ cup of water
•½ pound of chicken breast chopped up. Hint: (use slightly frozen chicken as it is easier to chop up)
•1 small onion chopped up. (About ¼ cup)
•Chopped celery (about ½ cup)
•Chicken flavouring (break up a bouillon cube)
•2 tbsp of groungnut refined oil
•¼ cup of soya sauce

METHOD OF PREPARATION
1.In a pot boil 1¾ cup of water
2.Add Minute Rice, stir, cover and remove from heat
3.With a bit of olive oil in a frying pan fry up chicken cubes
4.Cover and set aside
5.With a bit of olive oil in frying pan fry up celery and onions until tender
6.Add meat and rice to vegetable mixture and stir over low heat
7.Break up bouillon cube and sprinkle over mixture then stir
8.Add cooked rice to mixture and mix well
9.Add desired amount of soya sauce
10.Stir over medium heat until mixed well

There are other variations to this recipe. Instead of chicken breast use up leftover roast meats such as roast beef; turkey; chicken. Smoked ham can also be substituted. Ground beef tastes good as well.
Using leftover roast meats or smoked ham
•Chop up meat into small cubes and pan fry lightly in a bit of groundnut oil (1 or 2 teaspoons) and add to mixture just before adding Soya sauce

SPICY MUTTON KEBAB

• Ingredients
  1)onion -2 nos .
  2)Tomotoes -2 nos .
  3)green chilli -2 nos .
  4)Coriander -1 bunch .
  5)coriander seeds -2 tsp .
  6)mint bunch -1 .
  7)garlic pods -10 .
  8)lemon -1no.(big) .
  9)Bajra (flour) - 1 cup. .
  10)salt to taste .
  11)ground nut refined oil
  PREPARATION METOD
  
  1Cut onions,tomotoes,green chillies and garlic pods finely into small pices as a usual manner.
  2You have to Wash minced meat,drain water and keep aside .
  3Also Wash coriander and mint leaves.Drain water and keep aside .
  4Squeeze lemon.Keep aside lemon juice .
  
  Steps for making Mutton Kebab
  1 Do these steps currectly ,Mix minced mutton,onion,tomotoes,green chilli,garlic pods,corinder and mint leaves,lemon juice,salt and refrigerate for 1/2 hour to 1 hour .
  2 Just before frying add bajra flour and mix well .
  3 Heat oil for frying kebabs .
  4 Make the mixed mixture into round shaped balls (Lemon size) and slowly drop in the oil .
  5 Keep Fry in low flame .
  6 You have to Wait for the Kebabs to turn light brown .
  7 Now it is ready to Serve hot with tomato sause or mint chutney or you can use this as a side dish for biriyani.fried rice

SPICY MUTTON GRAVY

• Ingredients
  Mutton 1/2 kg
  Ginger n garlic paste 2 Teaspoon
  Coriander(Dhania) powder 1.5 Teaspoon
  Chili powder 1.5 Teaspoon
  Turmeric powder 1/4 Teaspoon
  Patta(Cinnamon stick) 1 inch
  Cloves 1
  Tomato 1
  Small Onion (Shallots) 4 to 6
  Green chili 3 to 4
  Coconut paste 2 Tablespoon
  Sombu (Fennel seed) powder 1 Teaspoon
  Coriander leaves a handful (Optional)
  Curry leaves little (Optional)
  Salt / Tincher of china salt
  3 to 4 table spoon's groundnut refined oil
  
  Method
  
  1)Wash mutton with turmeric powder or lemon juice.
  2)Add ginger n garlic paste to mutton in cooker and add chopped tomato, patta, cloves, turmeric powder, dhania powder and salt.
  3)All water and close the cooker and cook the mutton, leave it aside.
  4)Add oil to a pan and add sombu powder, chopped green chili and onions.
  5)When onions turn golden brown colour and coconut paste and fry for 3 minutes.
  6)Add little water and the cooked mutton.
  7)Make the gravy thick.
  8)Add curry leaves and chopped coriander leaves.

CHILLI PRAWN FRY

Ingredients
1/2 kg large shelled prawn
2 1/2 medium onions
4 garlic cloves, make to paste
1 inch ginger, make to paste
2 teaspoons chili powder
salt / Tincher of china salt
1/4 teaspoon turmeric powder
1/4 teaspoon mustard seeds
2 tablespoons coriander, chopped
4 tablespoons groundnut refined oil
1/2 cup water
Directions
1Deshell, devein, wash and drain prawns thoroughly.

2Add half the chilli powder and 1/2 tsp of salt to the prawns, mix well and set aside for 15 minutes.

3In a wok (or any round based utensil) on medium flame add oil and heat a little.

4Add mustard seeds and let it spatter.

5Add onions, ginger and garlic paste, turmeric powder and fry till onions are golden brown.

6Add the marinated prawns and stir.

7Add the remaining chilli powder and salt, stir and place the lid on utensil.

8Reduce flame to the minimum and let it cook, approximately 15 minutes.

9Open lid and stir the prawns add the water and coriander leaves and stir again. Check salt content.

10Let it simmer for another 10 minutes.

11Open lid and check if prawns is cooked thoroughly. If yes, then increase flame to medium and stir till all the water is gone. Serve with

SPICY MUTTON FRY

Ingredients
• To pressure cook
• 1lb Mutton (washed)
• 2 tbsp Chilli powder
• 1/2 tbsp Ginger- garlic Paste
• 1tsp Turmeric powder
• 1 inch Cinnamon
• 1 Cardamom
• 1 Clove
• Salt to taste/ Tincer of china salt
• Water as required

Other Ingredients
• 1/2 tbsp Ginger-Garlic paste
• 3 Green Chillies
• 1 tbsp Garam Masala Powder
• 1 stem Curry leaves
• 1 cup Onion (chopped)
• Cilantro Leaves to garnish
• 3 tbsp of groundnut trefined Oil


How to make Mutton Fry
• Take a pressure cooker and put it on flame.
• Add all the ingredients to pressure cook.
• Close cooker & pressure-cook mutton.
• Heat oil in a kadai and add curry leaves, slit green chillies and then add chopped onions.
• Fry till lightly brown and then add ginger garlic paste and fry.
• Add cooked meat, garam masala powder to it and mix well.
• Stir and fry well till the water evaporates and mutton turns brown.
• Garnish with cilantro leaves.

MUTTON CURRY

Ingredients
Mutton, cubed 500 grams
Salt to taste / Tincher of china salt
Turmeric powder ¼ teaspoon
Poppy seeds (khuskhus) 1 teaspoon
Fennel seeds (saunf) ½ teaspoon
Black peppercorns 4
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Cloves 2
Green cardamoms 2
Groundnut refined oil 4 tablespoons
Curry leaves 10
Onions, chopped 3 medium
Ginger-garlic paste 1 teaspoon
Red chilli powder ½ teaspoon
Black pepper powder 2 teaspoons
Tomato, chopped 1 large
Fresh coriander leaves, chopped 2 tablespoons

Method

1.Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor.

2.Dry roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder.

3.Heat olive oil in kadai. Add curry leaves and onions. Sauté till the onions are brown.

4.Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.

5.Add tomato and mutton pieces, cook on high heat till the tomato is soft.

6.Add salt and the spice powder and simmer for five minutes. Add the reserved cooking liquor and one cup of water and bring to a boil. Simmer till all the mutton pieces get well coated with thick gravy.

7.Add the remaining black pepper powder and stir well.

8.Garnish with coriander leaves and serve hot

SPICY MUTTON BIRYANI

Ingredients:
■Marinade
■2 lbs Goat meat cut into pieces
■¾ – 1 cup yogurt
■2 tbsp Ginger Garlic Paste
■2 tsp Chili Powder
■14 small Chilies split into two (adjust to your taste)
■1 cup chopped Mint Leaves
■1 cup chopped Cilantro
■Salt to Taste (sufficient for the meat)
■Garam Masala Powder
■10 Pepper Corns
■10 Coves
■½ tsp Cardamom Seeds
■½ tsp Sahajeera or Black Cumin
■1” Cinnamon Stick
■1 Large Onion sliced
■1 Lime
■1 cup groundnut refined oil(can use half oil and half ghee)
■½ tsp of saffron strands
■½ cup milk
■4 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup)
■Spices for boiling rice
■6 Cardamoms
■3 Cloves
■2 Bay Leaves
■1 Bay Flower or Biryani Flower
■1 tsp Sahajeera
■½ tsp Ginger Garlic Paste
■1 tbsp groundnut refined Oil
■First Full of Salt /Tincher of china salt

Method:

■Clean and cut the goat meat.
■Grind all the ingredients listed under garam masala to a fine powder.
■Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
■Cook the meat with ½ the oil in a pressure cooker. Don’t add any water when cooking. In my cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Once the pressure in the cooker goes away, open it and cook it until all the water evaporates. OR
■Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker to avoid all the cooking odor when cooking on stove top.
■Squeeze the lime juice on the meat and mix well.
■In a pan, heat oil and fry the onions until light golden brown.
■Soak saffron in hot milk.
■In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
■Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain the rice and keep aside.
■Preheat the oven to 400 degrees F.
■Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
■Bake the biryani for 10 minutes on 400 degrees F and 20 minutes on 350 degrees F.
■Mix the rice and serve it hot with raita or chicken shorva /mutton shorva

Total Time: 1 hours
Preparation Time: 30 minutes (excludes marination time)
Baking Time: 30 minutes
Serves: 4-5