Mutton Curry

MUTTON CURRY Mutton cooked in coconut milk with dry fruits, masala boiled eggs.



INGREDIENTS

  1. Mutton, cut into serving proportions 1 kg.
  2. Onions 100 gms.
  3. Garlic, flakes 5 nos.
  4. Ginger 1 " piece
  5. Bay leaves 4 nos.
  6. Thick coconut milk 1 ½ cup
  7. Curds 1 cup
  8. Almonds, sliced 2 tbsps.
  9. Pistachios, sliced 2 tbsps.
  10. Dried apricots, sliced 50 gms.
  11. Coconut, grated finely ¼ cup
  12. Poppy seeds 1 tbsp.
  13. Vinegar 2 tbsps.
  14. Eggs, hard boiled 4 nos.
  15. Garam masala 1 tbsp.
  16. Green Peas 1 cup
  17. Cumin, ground 1 tbsp.
  18. Coriander seeds, ground 1 tbsp.
  19. Coriander leaves A handful
  20. Saffron dissolved in 1 tsp. hot milk ½ tsp.
  21. Salt & chili powder To taste
METHOD
  1. Grind together onions, garlic, ginger,coconut and poppy seeds. 
  2. Add the spices, salt, curds and vinegar, apply to the mutton 
  3. Put in a heavy bottomed vessel and cook till the mutton is dry. 
  4. Add the coconut milk and nuts and fruits and 1 cup green peas, and continue cooking over a slow fire till the mutton is tender. 
  5. Decorate with eggs and coriander leaves. 
  6. Serve with rice.

Chicken Briyani



CHICKEN BIRYANI Chicken pieces marinated in a spice and curd mixture and cooked with basmati rice on a slow fire.

INGREDIENTS
  1. Rice (Basmati) 300 gms.
  2. Chicken pieces 600 gms.
  3. Whole garam masala 2
  4. tbsp.
  5. Sliced onions 1 cup
  6. Chopped garlic 2 tbsps.
  7. Chopped ginger 2 tbsps.
  8. Red chili powder 3 tsps.
  9. Coriander powder 1 tbsp.
  10. Turmeric powder 2 tsps.
  11. Bay leaf 2 nos.
  12. Chopped tomato ¾ cup
  13. Chopped green coriander
  14. 1 tbsp.
  15. Curd (yogurt) 1 cup
  16. Saffron ½ gm.
  17. Garam masala powder 3 tsp.
  18. Milk ½ cup
  19. Butter 50 gms.
  20. Golden fried sliced onions
  21. ¾ cup
  22. Ginger julienne's 1 tbsp.
  23. Oil 3 tbsps.
  24. Mint leaves 2 tbsp.
  25. Salt To taste

METHOD
  1.  Pick, wash and soak rice in water for about 30 minutes.
  2. Boil water, add ½ of the Whole Garam Masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.
  3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
  4. Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.
  5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp.Garam Masala powder and chopped tomatoes. Cook forabout 5 minutes. Add marinated chicken and cook till chicken is tender.
  6. Dissolve saffron in warm milk and keep aside.
  7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried slicedonions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffronand spices.
  8. Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.

Hyderabadi Biryani



HYDERABADI BIRYANI The ultimate of Nawabi cuisine.Cooked in the tandoori style- a rich preparation of rice and mutton

INGREDIENTS
  1. Basmati Rice 500 gms.
  2. Mutton cut into small
  3. pieces 1kg.
  4. Garam Masala 2 tsp.
  5. Red chilies 6 nos.
  6. Cashewnuts A handful
  7. Onions (sliced fine and
  8. fried till crisp) 5 nos.
  9. Cloves 2 nos.
  10. Dalchini 2 pieces
  11. Elaichi 3 nos.
  12. Green chilies 6 nos.
  13. Kothmir, chopped 1
  14. small bunch
  15. Pudina chopped 1 small
  16. bunch
  17. Ginger Garlic paste 3
  18. tsp.
  19. Saffron (dissolved in ¾
  20. cup milk) 2 pinches
  21. Curd beaten 1 cup
  22. Lime juice 2 nos.
  23. Eggs boiled 4 nos.
  24. Ghee /Oil 5 tbsp.
  25. Salt to taste
METHOD
  1. Grind the red chilies and cashewnuts to a fine paste.
  2. To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
  3. Heat 4 tablespoons ghee and fry the red chili masala.
  4. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
  5. Keep frying till ghee separates. Add 1½ cups warm water.Pressure cook till tender.
  6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
  7. Add the rice and fry a little. Add the green chilies and salt to taste.
  8. Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
  9. Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
  10. Take a heavy bottlomed dekchi and line it with ghee.
  11. Spread a layer of rice and cover it with half of the mutton.Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
  12. Cover with rice, followed by a mutton layer. Finish with a rice layer.
  13. Sprinkle the rice with saffron milk and dot with ghee.
  14. Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

Grilled Fish



GRILLED FISH Grilled spiced pomphret. A real treat for sea-food lovers

INGREDIENTS

  1. Pomphret,big 1 no.
  2. Garam masala 1 tsp.
  3. Coriander powder 1 tsp.
  4. Vinegar 2 tbsps.
  5. Ginger garlic paste 1 tbsp.
  6. Chilli powder To taste
  7. Oil 1 tsp.
  8. Salt To taste
METHOD
  1. Rub the fish with salt, chilli powder, garam masala,vinegar, coriander powder and ginger garlic paste. Keepit aside.
  2. Line a pan with oil and grill the fish.
  3. Serve hot.

Fish Fry



FISH FRY Boneless fish fillets coated with a blend of Indian spices and then deep fried
to perfection

INGREDIENTS

  1. Boneless fish fillets 500 gms.
  2. Red chili powder ½ tsp.
  3. Ground cumin 1 tsp.
  4. Ground coriander ½ tsp.
  5. Garlic, crushed 3 nos.
  6. Ground anise seeds (fennel) 1 tsp.
  7. Lemon juice 1 tbsp.
  8. Oil For deep-frying
  9. Salt To taste

METHOD
  1. Remove skin from fish, rinse and pat dry with paper towels. Cut into large chunks.
  2. Mix together cumin, coriander, ground anise, chili powder, garlic, lemon juice and salt, blendingto a smooth paste.
  3. Spread over fish, cover and refrigerate for an hour.
  4. Half fill a deep pan or Kadhai with oil and heat.Fry the fish, until golden brown.
  5. Drain on paper towels. Serve hot.

Chicken Tikka



CHICKEN TIKKA Chicken pieces marinated in yoghurt and a blend of spices, skewered
and cooked in an oven or tandoor - A favourite the world over

INGREDIENTS
  1. Boneless chicken 800 gms.
  2. Lemon juice 2 tbsp.
  3. Red chilly powder (kashmiri ) 1 tsp.
  4. Red orange color (optional)Few
  5. drops
  6. Curd/Yogurt 300 gms.
  7. Garlic paste 2 tbsp.
  8. Ginger paste 2 tbsp.
  9. Garam masala powder 1 tsp.
  10. Cumin powder ½ tsp.
  11. Butter For basting
  12. Salt To taste
METHOD
  1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.
  2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.
  3. Put the chicken on to skewers and cook in moderately hot tandoor for about 6 to 8 minutes,baste the chicken pieces with butter and again put in to tandoor and until slightly colored and cooked.
  4. Remove and serve hot sprinkled with chaat masala.

Chicken Lollipop



CHICKEN LOLLIPOP Chicken wings coated with tasty batter and deep fried

INGREDIENTS
  1. Chicken, wings with skin 8 nos.
  2. Eggs 2 nos.
  3. Green chilies, ground 6 nos.
  4. Ajinomoto ¼ tsp.
  5. Pepper powder ¼ tsp.
  6. Garam masala ¼tsp.
  7. Chili sauce ½ tsp.
  8. Soya sauce ½ tsp.
  9. Worchestershire sauce 1 tbsp.
  10. Flour ( maida ) 50 gms.
  11. Ginger, paste 1 tsp.
  12. Garlic, paste 1 tsp.
  13. Yellow colour or red colour A pinch
  14. Water ½ cup
  15. Oil for deep frying As required
  16. Salt ½ tsp.
METHOD
  1. Cut the wings into two, chop the end bone,pull the flesh up with the skin and remove the thin bone and mould into a lollipop.
  2. Boil the lollipops with ½ cup water, ½ tsp.salt for 5 minutes and with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.
  3. Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
  4. Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
  5. Serve hot with szechwan sauce.
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