Mutton Kababs Recipe

 

Ingredients

Grated ginger- 1 inch piece Crushed garlic- 5 cloves Green chilies- 5 (chopped) Onions- 2 (chopped) Garam masala- 1/2 tsp Cumin seeds- 1/2 tsp A bunch of chopped cilantro (coriander) leaves Salt to taste Oil for deep-frying Raw egg- 1 (well beaten) Minced lamb- 1 lb

 Method

Grind the ingredients 1-7 together to make a paste. Add this ground masala to the minced meat. Add salt and the egg. Mix well. Make lemon sized balls out of this mixture and roll with your hands to make a lengthy shape. Deep fry in hot oil until golden brown. Serve hot.

Mutton Kabab 2 Recipe

 

Ingredients

Boneless lamb- 1 lb (wash & cut into cubes) Small onions- 3 (finely chopped) Chopped ginger- 1 inch piece Chopped garlic- 5 cloves Red chili powder- 1 tsp Cumin powder- 1 tsp Green chilies- 4 Salt to taste Plain yoghurt- 3 cups

 Method

Add the chopped onions, green chilies, red chili powder, cumin powder and salt to the yoghurt and mix well. Set aside. Thread the meat cubes onto skewer with a small piece of garlic and ginger in-between 2 meat cubes. Arrange this skewer in a tray and pour the spiced yoghurt mixture over the lamb pieces. Let it marinate for about 4-5 hours. Then roast this in a hot grill until golden brown. Serve hot.

Mutton Kabab Recipe

 

Ingredients

Mix together the following ingredients and set aside: Salt to taste 1 tsp pepper 1 tsp ginger pwd 1 tsp cumin pwd tsp coriander pwd 5-6 flakes of garlic, crushed 1 tsp chilli pwd Lemon juice or vinegar to mix 1 lb. tender lamb 1 tbsp ghee(clarified butter)

 Method

Cut the Mutton into squares and rub the paste all over it. Marinate for 4 -5 hours. Brush the Mutton with some ghee and put it through the skewers and grill the kababs on a hot oven. Turn them over freqently, brushing more oil if required. You can alternate the raw kababs on the skewers with small, whole onions, cherry tomatoes, chunks of bell-peppers or any vegetable of your choice.

Mutton Jalfrazie Recipe

 

Ingredients

1 lb. tender lamb, cut into cubes 1 stick cinnamon 2-3 cloves 1-2 cardammom green chillies, chopped 2 large onions, cut into cubes 2 large tomatoes, chopped 1/2 tsp red chilli powder 1/4 tsp turmeric powder 1/2 tsp cumin powder 1/2 tsp dhania (coriander)powder 1/2 tsp sugar 1 1/2 tsp poppy seeds 1 cup curd (yoghurt) 1 pod garlic 1" piece ginger Sal to taste tbsp ghee(clarified butter) 2-3 tsp chopped coriander leaves

 Method

Powder 1/2 the cinamon stick, 1 clove and 1 cardommom. Mix with some salt and rub this on the lamb. Set aside for 10 minutes. Pressure cook the lamb til soft. Drain and set aside. In 1 tbsp ghee, fry the green chillies,1/2 a sliced onion, poppy seeds, ginger and garlic. When the onion turns translucent, remove, drain and blend to a smooth paste with the curd and remaining cinamon, clove and cardammom. Heat the remaining ghee and saute the onion cubes. When the onion turns translucent, add the blended paste and fry till the oil starts leaving the sides of the masala. Now add the chopped tomatoes and fry for another couple of minutes. Add the chilli powder, sugar, dhania, cumin and turmeric powders and fry for another 30 secs. Remove from heat and mix in the cooked lamb and salt to taste. Add some water if the dish is too dry and heat through. If the meat was not fully cooked before, it should in this step. To do this, sprinkle some water and cook covered on a low flame till the lamb is soft and has absorbed most of the masala. Serve garnished with chopped coriander leaves.

Mutton Fry Recipe

 

Ingredients

Lean lamb- 1 lb Red chili powder- 1 tsp Turmeric powder- 1/2 tsp Salt- 1 tsp Sugar- 1/2 tsp Oil for frying

 Method

Wash and slice the lean lamb into thin slices. Then cut into small strips (3/4 * 1 1/2 inches). Dry them in paper towels. Sprinkle evenly with salt and let it marinate over night. Coat the lamb pieces evenly with red chili powder, turmeric powder and sugar. Heat the oil in a deep curved pan (kadai) and deep fry the lamb strips until crispy. Serve immediately. You can also store this in an airtight container for a week.

Mutton Cutlet Recipe

 

Ingredients

Ground lamb- 1 lb Medium potatoes- 3 (boiled and mashed) Medium onion- 1 (finely chopped) Grated ginger- 1/2 inch piece Crushed garlic- 2 cloves Green chili- 1 (finely chopped) Red chili powder- 1 tsp Turmeric powder- 1/2 tsp Raw egg- 1 (beaten) Lemon juice- 1 tablespoon Salt to taste Oil- 3 tablespoons Powdered bread crumbs Ghee- 1 tablespoon Chopped cilantro (coriander) leaves

 Method

Add the turmeric power, red chili powder and salt to the lamb and mix well. Set aside. Heat the ghee in a pan and fry the onion, ginger-garlic and green chili until the onion is golden. Add the seasoned lamb and cook for 10 minutes. Add the lemon juice and chopped cilantro and stir well. Cook for 5 more minutes. Remove from heat and allow it to cool. Place a tablespoon of mashed potatoes in the hand and press well to make a thick round shape. Then keep 2 tsp of meat mixture in the center. Then place another tablespoon of mashed potato on top of it and cover the meat by pressing the potato firmly. Dip this in the egg and coat evenly with breadcrumbs. Make the remaining cutlets in the same way. Heat the oil in a frying pan and fry few at a time until golden. Drain on paper towels and serve hot.

Mutton Curry Recipe

 

Ingredients

Lamb- 2 lbs. (washed & cut into cubes) Large onion- 1 (finely chopped) Small tomatoes- 2 (pur ed) Grated ginger- 1-inch piece Crushed garlic- 7 cloves Green chilies- 2 (finely chopped) Cinnamon- 1 stick Bay leaves- 2 Cloves- 3 Black cardamom- 1 Black peppercorns- 10 Red chili powder- 1 tsp Turmeric powder- 1/2 tsp Coriander powder- 1 tsp Garam masala powder- 1 tsp Plain yoghurt- 1/3 cup Oil- 1/2 cup Salt to taste Chopped cilantro (coriander) leaves

 Method

Heat the oil in a pan and fry the cinnamon, bay leaves, cloves, cardamom and peppercorns for a minute. Add the onion and fry until golden. Add the ginger-garlic, green chili, lamb and a tsp of salt and stir-fry over low heat for 20-25 minutes. Sprinkle little water if it is too dry. Add turmeric powder, red chili powder, coriander powder, garam masala & 2 tablespoons of water and stir-fry for 5 more minutes. Then add the pur ed tomatoes and cook for another 5 minutes. Stir constantly. Now add 4 cups of water and lower the heat. Add the whisked yoghurt. Cook until the lamb is tender and fully cooked. Garnish with chopped coriander leaves. Serve hot.

Mutton Curd Curry Recipe

 

Ingredients

Grated ginger- 1 inch piece Crushed Garlic- 3 cloves Red chilies- 5 Coriander seeds- 1 tsp Black peppercorns- 1/2 tsp Cinnamon- 1 stick Cloves- 2 Green cardamoms- 2 Lamb- 1 lb Large onions- 2 (finely chopped) Plain yoghurt- 1 cup Salt to taste Fenugreek seeds- 1/8 tsp Oil- 4 tablespoons

 Method

A bunch of chopped cilantro (coriander) leaves Grind the ingredients 1-8 together to make a paste. Heat the oil in a pan and fry the fenugreek seeds and onions until the onions are golden. Add the mutton pieces fry for 10 minutes over low heat. Add the ground spice paste and fry for 5 more minutes. Then pour the beaten yoghurt & add salt to taste. Mix well and cook for 5 minutes. Pour 2 cups of water. Cover the pan and cook until the lamb is tender and the gravy is thick. Serve garnished with chopped coriander leaves.

Mutton Chops Recipe

 

Ingredients

Lamb chops- 1 lb Medium onion- 1 (slice into thin half rings) Grated ginger- 1/2 inch piece Crushed garlic- 2 cloves Green chilies- 2 (finely chopped) Whole black peppercorns- 1 tsp Cumin seeds- 1 tsp Turmeric powder- 1 tsp Thick coconut milk- 3 tablespoons Cashew nuts- 2 tablespoons Oil Ghee- 1 tablespoon Salt to taste Chopped cilantro (coriander) leaves- a small bunch

 Method

Grind the peppercorns and cumin seeds into a coarse powder. Set aside Heat a tablespoon of oil in a pan and fry the cashew nuts until golden. Remove and keep it aside. Place the lamb chops in a large pan add turmeric powder, salt, coconut milk and cook for 5 minutes. Set aside. Heat the ghee in a saucepan and fry the onion slices until golden and add the lamb chops mixture. Fry for 10 minutes. Add the ginger-garlic, green chilies and little water. Cover the pan and cook for 15 minutes. Now add the pepper-cumin powder, roasted cashew nuts and chopped coriander leaves. Mix well and cook for 10 more minutes. Serve hot.

Mutton Chilli Fry Recipe

 

Ingredients

1 lb. lamb 4 medium sized tomatoes,chopped 4 onions 12 green chillies 4 flakes garlic 1" ginger 1 tsp cumin seeds A small bunch of coriander leaves Salt to taste 2 tbsps cooking oil

 Method

Cut the meat into small cubes. Slice the onions. Grind together the green chillies, garlic, ginger, cumin seeds and the coriander. Heat some oil and fry the sliced oinions till well browned. Add the ground masala and saute over high fire. When oil begins to seperate, add the meat and salt to taste. When the meat starts to become tender, add the chopped tomatoes and some water. Simmer the curry for 10 minutes. Bring it to a boil. Eat when hot with plain rice/dal or naan.

Mutton and Peas Recipe

 

Ingredients

Minced lamb- 1 lb Fresh green peas or frozen peas- 1 cup Grated ginger- 1 inch piece Crushed Garlic- 3 cloves Green chilies- 3 (finely chopped) Red chili powder- 1 tsp Coriander powder- 1 tsp Turmeric powder- 1/2 tsp Garam masala- 1 tsp Crushed green cardamoms- 2 A pinch of asafetida Plain yoghurt- 1 cup Oil- 4 tablespoons A bunch of chopped cilantro (coriander) leaves Salt to taste

 Method

Heat the oil in a pan and add asafetida to it. Fry until it releases a nice smell. Add ginger, garlic, green chilies, minced lamb and beaten yoghurt and mix well. Cover the pan and cook over medium heat until all the water evaporates from the mixture. Add the peas and fry for a minute. Then add all the spice powders, salt and cardamom and fry for 5 minutes. Pour a cup of hot water and cover the pan. Cook until the meat is tender and the gravy is thick. Serve hot garnished with chopped coriander leaves.

Madras Mutton Kurma Recipe

 

Ingredients

Roughly chopped lamb- 1 1/2 lbs Potatoes- 4 (cut into quarters) Large onions- 2 (finely chopped) Tomato- 3 (finely chopped) Grated ginger- 1 inch piece Crushed garlic- 5 cloves Cinnamon- 1 stick Bay leaves- 2 Grated coconut- 2 cups Red chili powder- 1 1/2 tsp Turmeric powder- 1/2 tsp Salt to taste Oil- 2 tablespoons A bunch of chopped cilantro (coriander) leaves

 Method

Grind the ginger and garlic with little water to make a smooth paste. Add this ginger-garlic paste, chopped onions red chili powder, turmeric powder and 1 tsp of salt to the lamb pieces. Mix well. Add 2 cups of water and pressure-cook until the lamb is tender. Grind the grated coconut with tomatoes and 3 cups of water to make a smooth paste. Set aside. Heat the oil in a pan and fry the cinnamon and bay leaves for a minute. Then add the potatoes and fry for few minutes. Add little water and cook until the potatoes are 3/4 cooked. Now add the pressure-cooked meat with its spice gravy and stir-fry foe few more minutes. Then add the coconut-tomato paste and bring it to a boil. Cover the pan and let it cook over medium heat for 15-20 minutes or until the raw smell of coconut is gone. Add some salt if needed. Sprinkle with chopped coriander leaves. Serve hot.

LAMB VINDALOO Recipe(motton)

 

Ingredients

3 lbs Lean boneless lamb Meaty lamb bones Marinade 4 tblsp Light vegetable oil 1/4 c Cider vinegar 3 tblsp Tamarind pulp to taste Salt Puree 2 tblsp Vegetable oil large White onion Garlic cloves 2 tblsp Fresh ginger root, chopped 1/2 c Vegetable oil 3 c Onion, thinly sliced 1 tsp Ground cumin 1 tsp Ground mustard 3 tsp Turmeric 1 1/2 tsp Red pepper 3 tsp Paprika 2 1/2 c Hot water

 Method

Cut lamb into 3/4 " cubes. Place lamb and the bones in a non-metallic bowl with the four tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes). Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes). Pick out and discard bones. Serve over rice.

Lamb Piralen Recipe(motton)

 

Ingredients

Two pounds of cubed leg of lamb, trimmed of fat Six teaspoons ground coriander, lightly toasted Half teaspoon ground cumin Half teaspoon ground red pepper (cayenne) Half teaspoon ground black pepper Quarter teaspoon ground turmeric Pinch of ground cinnamon Pinch of ground cloves Half teaspoon fennel seeds, coarsely ground with a mortar and pestle One and half tablespoons white vinegar Salt to taste Two medium boiling potatoes, peeled and cut into small cubes Half cup thinly sliced onion Five tablespoons vegetable oil Two teaspoons minced garlic Two teaspoons minced ginger Half cup water Half teaspoons mustard seeds 10 curry or two bay leaves Quarter cup minced onion

 Method

Marinate the lamb in the mixture of ground spices, fennel seeds, and vinegar for at least one hour. In a saucepan of salted water, parboil cubed potatoes for 12 minutes, set aside. In a large frying pan over medium- high heat, fry half cup sliced onion in oil until the edges are nicely browned. Add garlic and ginger and stir for two minutes, or until the onion turns medium brown. Add marinated lamb and stir until the meat is no longer pink. Add salt and half cup water to keep the meat simmering. Cook, uncovered, over low heat for about 30 to 40 minutes, or until the meat is tender and sauce is reduced to a very small amount. Meanwhile, in a nonstick frying pan, over medium high-heat, fry the potatoes in 2 tablespoons oil until light brown, crusty and cooked through, for about 20 minutes. Add potatoes to lamb. Raise heat to medium-high and stir to coat thoroughly with sauce. Turn heat down to low. In a small covered frying pan, heat mustard seeds and curry leaves in one tablespoon of oil over medium heat until the mustard seeds begin to pop. Add a quarter cup of minced onion and fry until they turn light brown. Pour contents of frying pan over lamb and potatoes, stir well, and remove from heat. Taste for salt. The whole effort takes about 80 minutes, apart from the marinating time. Serves six.

Hot Dog Masala Recipe(mutton)

 

Ingredients

Beef Frankfurters(hot dog) 3 Onion 1 Green chilly 2-3 Garlic 3 cloves Garam Masala 1 tspn Turmuric powder   tspn Black Pepper powder As per taste Olive oil 1 tbsn Salt as per taste Chopped cilantro 2 tbsn

 Method

Slice onion and green chillies into thin slices. Mince garlic. Slice hot dog into two slices lenghwise and then slice into half inch pieces. Heat olive oil in a pan and fry minced garlic till browned. Add onion and green chilly and fry till almost browned. Now add hot dog and all other ingredients and saute on medium heat for 5 minutes. Top with chopped cilantro and serve hot with rice or kerala porotta

Green Pepper Stuffed With Mutton Recipe

 

Ingredients

Large green pepper- 4 Ground lamb- 2lbs. Large onion- 1 (finely chopped) Grated ginger- 1/2 inch piece Crushed garlic- 4 cloves (finely chopped) Green chili- 1 (finely chopped) Fresh mint leaves- 2 tablespoons Turmeric powder- 1/4 tsp Coriander powder- 1 tsp Garam masala powder- 1 tsp Whole black peppercorns- 1/4 tsp Cumin seeds- 1 tsp Cinnamon- 1 stick Bay leaves- 2 Cloves- 2 Green cardamom pods- 2 Salt to taste Vegetable oil- 4 tablespoons Blanched almonds- 10

 Method

Slice the top from the green pepper and remove the seeds. Put the ground lamb, half of the onion, half of the ginger-garlic, green chili, mint leaves, almonds and salt in a large bowl and mix well. Preheat the oven to 400 F. Heat the oil in a pan and fry the cinnamon, cloves, bay leaves, cardamoms and black pepper over medium heat for few seconds. Add the remaining onion, ginger-garlic, and stir fry for couple of minutes. Then add the cumin seeds, turmeric powder, coriander powder and garam masala powder and fry for a minute. Now add the lamb mixture and mix well. Cover and reduce the heat. Let it cook for 10 minutes. Stir occasionally. Remove from heat and let it cool. Remove the cinnamon, bay leaves, cardamoms, black peppercorns and cloves from the mixture. Stuff this lamb mixture into each green pepper and arrange them in a greased casserole dish. Reduce the oven temperature to 300 F and bake the stuffer green peppers for 10 minutes. Serve hot.

Fried Liver Recipe

 

Ingredients

Lambs liver- 1/2 lb (thinly sliced) Red chili powder- 1 tsp Turmeric powder- 1/2 tsp Salt- 1/2 tsp Oil- 3 tablespoons

 Method

Coat the sliced liver with turmeric powder, red chili powder and salt. Let it marinate for an hour. Heat the oil in a pan and fry the marinated liver with its marinade for 10 minutes and serve hot.

Fried Liver Recipe

 

Ingredients

Lambs liver- 1/2 lb (thinly sliced) Red chili powder- 1 tsp Turmeric powder- 1/2 tsp Salt- 1/2 tsp Oil- 3 tablespoons

 Method

Coat the sliced liver with turmeric powder, red chili powder and salt. Let it marinate for an hour. Heat the oil in a pan and fry the marinated liver with its marinade for 10 minutes and serve hot.

Fried Kidneys Recipe

 

Ingredients

Lamb kidneys- 1/2 lb (washed & cut into quarters) Medium onion- 1 (finely chopped) Green chili- 1 (finely chopped) Grated ginger- 1/2 inch piece Crushed Garlic- 2 cloves Red chili powder- 1 tsp Turmeric powder- 1/2 tsp Freshly ground black pepper powder- 1 tsp Coriander powder- 1 tsp Lime juice- 3 tablespoons Salt to taste Oil- 2 tablespoons

 Method

Mix the red chili powder, turmeric powder, salt, coriander powder and pepper powder with 2 tablespoons of lime juice. Coat the kidney pieces evenly with this spice paste. Let this marinate for an hour. Heat the oil in a pan and fry the chopped onions until soft. Add the ginger-garlic to it and fry for a minute. Then add the marinated kidneys with the marinade and fry for 10 more minutes. Add I more tablespoon of lime juice. Mix well. Cover and cook for 10-15 minutes. Serve hot.

Egg and Mutton Koftas Recipe

 

Ingredients

Minced lamb- 1 lb Onions- 4 (chopped) Tomatoes- 2 (chopped) Grated ginger- 1 inch piece Crushed garlic- 6 cloves Raw egg- 1 (beaten) Hard boiled eggs- 7 Channa dhal- 1 cup Cinnamon- 1 stick Bay leaves- 2 Cloves-2 Green cardamoms- 2 Red chili powder- 1/2 tsp Turmeric powder- 1/2 tsp Coriander powder- 1 tsp Poppy seeds- 1 tsp Mustard seeds- 1 tsp Shredded coconut- 2 tablespoons Oil- 2 cups Salt to taste A bunch of chopped cilantro (coriander) leaves

 Method

Cook the channa dhal, one chopped onion, 2 cloves of garlic, half of the ginger, cinnamon, cloves, bay leaves, cardamom, salt and minced meat together until it becomes a dry mixture. Remove the cardamom pods, cloves, bay leaves and cinnamon. Then grind the fried meat mixture into a paste. Add the 1 beaten egg to the ground paste and knead thoroughly. Then take a small portion of this dough and wrap it around one hard-boiled egg. Repeat doing this with all the hard-boiled eggs and the meat dough. Then deep-fry this egg koftas in hot oil until dark brown. Grind the tomatoes, poppy seeds, mustard seeds, shredded coconut, red chili powder, turmeric powder, coriander powder and salt together and make it into a fine paste. Heat 2 tablespoons of oil in a pan and fry the remaining ginger, garlic and onions for 3 minutes. Then add the ground tomato-spice mixture and fry for 5 more minutes. Add 2 cups of water and let it boil for about 20-25 minutes. Now add the fried egg koftas slowly into the gravy and cook for 10 minutes. Serve garnished with chopped coriander leaves.

Chicken Tandoori Recipe

 

Ingredients

Chicken pieces- 2 lbs. (washed & dried in paper towels) Tandoori masala- 1 tablespoon Garam masala- 1 tsp Grated ginger- 1 inch piece Small onion- 1 Plain yoghurt- 1 cup Lime juice- 1 tablespoon Salt Chopped cilantro (coriander) leaves

 Method

Rub the chicken pieces with salt and lime juice. Keep it aside. Grind the chopped onion, ginger, yoghurt, salt, tandoori masala and garam masala together and make it into a smooth paste. Place the chicken pieces in a glass tray and pour the ground paste over them. Let it marinate in the refrigerator for about 5-6 hrs (preferably overnight). Then drain the excess marinade. Preheat the oven to 400?F. Arrange the marinated chicken pieces in an ovenproof shallow pan and cook for about 30 minutes or until browned. Garnish with chopped coriander leaves. Serve hot.

Chicken Soup Recipe

 

Ingredients

Chicken Thigh (with bone) 1 Salt as per taste Butter 1 tspn Garlic chopped 1 tbsn All purpose flour 2 tbsn Dried rosemary 1 tspn Water 4 cups Pepper As per taste Vineger 1/4 cup Chopped green chilly 2 tbsn

 Method

Cook Chicken with water and little salt.Let it cool and then remove the bone and shread the meat. Heat butter and fry garlic till browned and add flour and rosemary and fry for 2-3 minutes. Add Chicken along with the water and bring to a boil. Reduce heat and cook for 2-3 mintes. Add salt and pepper and adjust taste. Serve with vineger and green chillies

Chicken Sandwich Recipe

 

Ingredients

Chicken breast 1 Garlic 1 clove (optional) Onion 1 small (optional) Cream cheese 3 tbsn Salt and pepper as per taste Butter 2 tspn Cilantro chopped 2 tbsn Sandwich bread 6 slices

 Method

Cook chicken very well and shred very fine. Chop garlic and onion. Heat butter and add garlic and fry till brown. Add onion and fry for a while. Add chicken cream cheese salt and pepper and mix well. Top with chopped cilantro and remove from flame. Make sandwich immediately with toasted bread or chill and make cold sandwich.

Chicken Quasedillas Recipe

 

Ingredients

Chicken Breast 1 Butter 1 tspn Red chilly powder   tspn Cream cheese 4 tbsn Salt and pepper as per taste Tortia 4 Sour cream 4 tbsn Salsa 4 tbsn Cilantro 4 tbsn (chopped) Salad greens 1 cup

 Method

Cook Chicken and shred fine. Heat butter in a pan and chicken and stir for some time and mix in cream cheese, half the salsa, cilantro and red chilly powder heat through and remove from flame. Adjust taste and add salt and pepper if required. Apply cooking spray on a pan and heat tortia till brown on both sides. Cut tortias diagonally into 4 pieces. Make sandwichs on tortia pieces with chicken mix as filling. Heat over low heat for 1 minute on the pan. Serve hot with sour cream and salsa and salad greens.

Chicken Kurma Recipe

 

Ingredients

Chicken- 2 lbs. (wash and cut into pieces) Onions- 2 (chopped) Tomatoes- 2 (chopped) Grated fresh ginger- 1 inch piece Chopped garlic- 7 cloves Red chili powder- 1 1/2 tsp Turmeric powder- 1/2 tsp Salt Fresh coconut milk- 2 1/2 cups Oil- 2 tablespoons Cinnamon stick- 1 Bay leaves- 2 Chopped cilantro (coriander) leaves

 Method

Grind the ginger and garlic to make a paste. Put the chicken pieces in a pan. Add ginger-garlic paste to the chicken pieces. Then add the chopped onions, tomatoes, red chili powder, turmeric powder and salt & mix well. Add a cup of water and boil until the chicken is tender. Heat oil in a pan and add the cinnamon & bay leaves and fry for few seconds. Then add the boiled chicken with the masala. Pour the coconut milk and 1/2 cup of water and cooked for 15-20 minutes or until the raw smell of the coconut vanishes. Garnish with chopped coriander leaves. Serve hot with plain rice or puris, chappathis or idlis or dosas.

Chicken Kabab Recipe

 

Ingredients

Chicken- 1 LB (remove bone & cut into cubes) Freshly ground black pepper- 1 tsp Oil- 2 tablespoons Soy sauce- 2 tablespoons

Method

Mix the soy sauce, pepper powder & oil with little water and coat the chicken cubes evenly. Leave it to marinate for an hour. Arrange this marinated chicken in skewers and broil for 20 minutes. Turn the chicken pieces in between and baste with the left over marinade occasionally.

Chicken Cutlets Recipe

 

Ingredients

Boneless chicken breast- 1 lb. (washed & dried with paper towels) Grated ginger- 1 inch piece Crushed garlic- 3 cloves Chopped green onions- 3 Chopped tomatoes- 2 Cumin powder- 1 tsp Garam masala- 1 tsp Red chili powder- 1/4 tsp Salt A bunch of chopped cilantro (coriander) leaves Bread crumbs- 1 cup Egg- 1 (well beaten) Oil- 1/4 cup

 Method

Mince the chicken finely and put it into a bowl. Add chopped green onions, tomatoes, ginger, garlic, garam masala, cilantro, cumin, chili powder, salt, egg and half the amount of breadcrumbs. Mix well. Divide it into bog lemon sized balls. Flatten them to make thick patties. Coat the chicken patties in the remaining breadcrumbs. Heat oil in a frying pan or skillet and fry 5 or 6 chicken patties at a time until all the sides become golden brown. Serve hot.

CHICKEN CURRY North Indian Style Recipe

 

Ingredients

1 lb Chicken-drumsticks, thighs, breast pieces small carton Plain yogurt medium Onions very finely chopped 4 tbl Vegetable oil Cloves 1/2 tsp Mustard powder 2 pods Cardamom 1/2 tsp Cumin powder 1 tsp Garam Masala 1 tsp Chili Powder 1/2" piece Ginger 4 cloves Garlic 1/3 tsp Coriander Seeds to taste Salt 1/2 tsp Freshly ground pepper

 Method

Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add cumin powder. Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes. note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates. Note: There are several variations to the above recipe: Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot. Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken. This variation is usually called "Malai Chicken" or literally "creamy" chicken. Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes.

Chicken Curry Method 2 Recipe

 

Ingredients

1. Black pepper- 1/4 tsp 2. Red chilies- 3 3. Coriander powder- 2 tsp 4. Cumin seeds- 1 tsp 5. Cinnamon- 1 piece 6. Cloves- 3 7. Green cardamoms-2 8. Chicken pieces- 2 lbs. (washed & dried in paper towels) 9. Turmeric powder- 1 tsp 10. Plain yoghurt- 1 cup (beaten) 11. Salt 12. Saffron- a pinch 13. Warm milk- 1 tsp 14. Onion- 2 (chopped) 15. Grated ginger- 1-inch piece 16. Garlic- 5 cloves (crushed) 17. Dalda or oil- 4 tablespoons 18. A bunch of chopped cilantro (coriander) leaves

 Method

Grind all the spices from ingredients1-7 and make it into a paste. Rub this paste into the chicken and let it marinate for about 30 minutes. Heat the oil or dalda in a pan and fry the ginger, garlic and onions. When it turns brown, add turmeric powder, salt and the marinated chicken pieces. Reduce the heat. Add a little hot water if needed. Cook until the gravy becomes thick by stirring constantly. Take a spoon of warm milk and dissolve the saffron threads in it. Pour this into the chicken mixture. Continue to cook until the chicken is tender and the oil separates from the gravy. Garnish with chopped coriander leaves. Serve hot with plain rice or chapathis, puris or naans.

CHICKEN CURRY Method 1 Recipe

 

Ingredients

2-2 1/2 lb Skinned chicken 1 t Garam Masala 3 t Salt 1 c Finely chopped tomato 1/4 c Vegetable oil 1/2 c Water 1 1/2 c Finely chopped onion 1 1/2 t Fresh ginger, chopped 1 t Finely chopped garlic 1 t Vinegar Dried chili (optional)

 Method

Cut chicken, separate legs and thighs, back and split breast. Heat oil over high heat. Add onions and fry until golden brown. Take care not to burn them. Add garlic, ginger and tomatoes. Fry until a smooth paste is obtained. Add chicken, add water, bring to a boil, and add salt. Cover pot and lower heat. Add chili to make it hot if desired. Stir constantly to avoid burning and coat the chicken pieces evenly. After the chicken is done, add vinegar and cook for another 5 minutes on very low heat. Sprinkle on Garam Masala and serve.

Chicken Curry Kerala Style Recipe

 

Ingredients

Chicken- 2 Lbs. (wash & cut into pieces) Fresh green peas- 1/4 cup Carrot- 1 (cut into thin strips) Small baby potatoes- 7 Onions- 2 (chopped) Grated ginger- 1 inch piece Garlic- 4 cloves (chopped) Green chilies- 3 Coconut milk- 1 1/2 cups Cinnamon- 1 piece Bay leaves- 2 Cloves- 2 Black peppercorns- 1 tsp Turmeric powder- 1/2 tsp Garam masala powder- 1/4 tsp Mustard seeds- 1/2 tsp Ghee- 2 tablespoons Oil- 2 tablespoons A bunch of curry leaves Salt

 Method

Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste. Wash the potatoes. Add salt and turmeric powder & boil them with skin. Then peel of the skin and cut into halves. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt. Cover the pan and cook for 5 minutes. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.

Chicken and Cashewnuts Recipe

 

Ingredients

Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces) Salt Fresh grated coconut- 1 cup Medium onion- 1 (chopped) Grated ginger- 1inch piece Garlic- 7 cloves (crushed) Black pepper- 1/4 tsp Dried red chilies- 3 Coriander seeds- 2 tsp Cumin seeds- 1 tsp Cinnamon- 1 piece Cloves- 3 Whole cashew nuts- 2 cup Oil- 4 tablespoons

 Method

In a frying pan dry roast the ginger, garlic, coriander seeds, cumin seeds, pepper corns, red chilies, cloves, cinnamon and grated coconut over very low heat for 5 minutes. Then add the onions and 1/2 cup of cashew nuts and roast for 10 more minutes by stirring constantly. Grind these roasted spices with 3/4 cup of water to make a very smooth paste. Then grind another 1/4 cup of cashew nuts separately to a fine paste and keep it aside. Heat oil in a large pan and add the ground spice paste and fry for 10 minutes over a low heat. Then add the ground cashew nuts paste and fry for 2 more minutes. Stir constantly. Add the chicken pieces and raise the heat to medium and fry for 5 minutes. Then add 3 cups of water. Cover the pan and lower the heat and cook for 10 minutes. Add the remaining cashew nuts and cook until the gravy is thick & dark and the chicken is fully cooked. Serve hot with plain rice or chapathi or naan.

Chicken 65 Recipe

 

Ingredients

Skinned chicken drumsticks- 7 pieces (washed and dried with paper towels) Onion- 1 (chopped finely) Green chili- 1 (chopped finely) Grated ginger- 1 inch piece Red chili powder- 1/4 tsp Freshly ground black pepper powder- 1/4 tsp Salt Plain yoghurt- 1/2 cup Chopped cilantro (coriander) leaves Oil for deep-frying

Method

Mix the onion, green chili, ginger, chili powder, turmeric powder, pepper powder, salt and yoghurt to make a marinade. Make 2-3 deep cuts in the chicken drumsticks. Place them in a glass dish and coat them evenly with the marinade and refrigerate for 3 hrs. Heat oil in a deep pan. Fry the marinated chicken pieces for about 12-15 minutes or until browned. Garnish with chopped coriander leaves and serve hot.

Chettinadu Chicken Recipe

 

Ingredients

Chicken- 2 Lbs. (remove the skin & cut into medium sized pieces) Salt Fresh grated coconut- 1 cup Large onion- 1 (chopped) Medium tomatoes- 2 (chopped) Grated ginger- 1inch piece Garlic- 5 cloves (crushed) Black pepper- 1/4 tsp Red chili powder- 2 tsps Poppy seeds- 2 tsps Coriander seeds- 2 tsps Fennel seeds- 1 tsp Cinnamon- 1 piece Cloves- 2 Green cardamom- 2 Garam masala powder- 1/2 tsp Turmeric powder- 1/2 tsp Oil- 6 tablespoons Lime juice- 2 tablespoons Curry leaves- 2 Chopped cilantro (coriander) leaves

 Method

Dry roast the poppy seeds in a pan and crush. Soak it in little water for 10-15 minutes. Then grind the soaked poppy seeds with coconut, fennel, cinnamon, cloves, cardamoms & turmeric. Make it into a smooth paste. Heat oil in large pan and fry the onions until golden. Add the ginger, garlic and fry for couple of minutes. Then add the red chili powder and the ground paste. Fry for 5 minutes. Add the chicken pieces and fry for 5 more minutes. Then add the tomatoes and stir-fry for 7-10 minutes. Then add 2 cups of water & salt. Cover and cook for about 25 minutes over medium heat. When it is almost cooked add the lime juice and curry leaves. Fry for 5 more minutes and remove from fire. Garnish with chopped cilantro leaves. Serve hot.

Butter Chicken Recipe

 

Ingredients

Chicken 1 lb Tomato puree   cup Cashew 10 Milk   cup Garam masala 1 tbsn Chilly powder   tspn Onion 1 Ginger-garlic paste 2 tbsn Butter 2 tbsn Salt as per taste Turmeric   tspn Chopped coriander 2 tbsn

 Method

Soak cashew in milk for 30 minutes. Grind cashew adding enough milk to get a fine paste. Chop onion. Wash and pat dry chicken. Cut into bite sized pieces. Heat 1tbsn butter in a pan, add onion and ginger-garlic paste and fry till onion is golden brown. Add chicken and fry for while. Add tomato puree, Chilli powder, salt, turmeric, and masala, and cook for while. Add cashew paste along with milk. Cook covered till gravy is thickened and chicken is done. Top with remaining butter and remove from flame. Garnish with chopped coriander leaves. Serve hot with Roti or Nan.

Cabbage with Onions Recipe

 

Ingredients

Shredded cabbage- 2 cups Medium sized onion- 1 (chopped) Green chilies- 3 Grated coconut- 3 table spoons Salt Oil- 2 tablespoons Mustard seeds- 1 tsp Urad dhal- 1 tsp

 Method

Heat oil in a pan. Add mustard seeds. When it starts to pop add urad dhal and fry for few minutes. Add the chopped onions and green chilies and fry until the onions become translucent. Then add the shredded cabbage and salt and mix well. Add little water. Cover the pan. Lower the heat and cook until the cabbage is done. Add the grated coconut. Stir once and remove from heat.

Cabbage Sambar Recipe

 

Ingredients

Thoor dhal- 1 cup Grated Cabbage- 1 cup Onions- 2 (chopped) Tomatoes- 2 (chopped) Tamarind extract- 1/2 cup Red Chili Powder- 1 tsp Turmeric Powder- 1/4 tsp Asafetida Powder- 1/8 tsp Garlic- 3 flakes (crushed) Mustard Seeds- 1/2 tsp Urad Dhal- 1/2 tsp Salt Grated Coconut- 2 tablespoon Oil- 1 tablespoon Chopped coriander leaves (cilantro)

 Method

Pressure cook thoor dhal with garlic and mash well. Steam the grated cabbage with onions, tomatoes, turmeric powder and salt. Mix the cooked thoor dhal and steamed vegetables together. Add tamarind extract, red chili powder, asafetida. Boil this until the raw smell of tamarind vanishes. Heat oil in a small pan. Add mustard seeds. When it starts to pop add urad dhal and fry until it becomes golden. Remove from fire. Pour this seasoning over the sambar mixture. Heat for 5 more minutes. Add the grated coconut. Garnish with chopped coriander leaves.

Cabbage Paruppu Curry Recipe

 

Ingredients

Fresh Cabbage (outer leaves)- 6, Toor dal or Harhar Dal- 1 Cup, Red Chilli- 4, Salt ,Mustard,Jeera- 1/2 Tsp Each, Oil- 2Tabsp, Onion (Chopped)- 1

 Method

Soak dal for 1 to 2 hours. Rinse and grind it coarsely along with the red chillies ,salt and asfoetida. The batter should be too watery and its consistency should be thick enough to spread on the leaf. Now, rinse and dry the leaf before use. Spread the dal-batter on the leaf. Roll the leaf carefully without breaking. Tie a string around each roll and steam cook the rolls for 5 mins. After steam cooking the rolls , cut them into 1 inch length pieces. Heat the oil in a pan or kadai and put mustard seeds to splutter. Add the chopped onions and fry till golden brown and then fry the steam cooked cabbage parrupu curry along with it for 2- 3 mins. This cabbage paruppu curry can be served hot with rice or chapathis.

Cabbage Parippu Thoran Recipe

 

Ingredients

Cabbage 2 cups (chopped fine) Toor Dal 1/3 cup Salt As per taste Turmeric   tspn Green chilly 3-4 Garlic 3-4 cloves Coconut oil 1 tbsn Mustard seeds 1 tspn Urid dal 1 tspn Curry leaves 1 sprig Coconut 1/2 cup shredded

 Method

Cook dal with 1/2 cup of water. Don't overcook.(just one whistle in pressure cooker) Meanwhile, chop Cabbage very fine. Mince garlic and Green chilly together.Shred coconut and mix with minced garlic, green chilly and turmeric. Heat oil in a pan and add mustard seeds and urid dal. When mustard seeds crackle, add curry leaves and fry for a few seconds. Add cabbage to pan and cook on medium heat for 5-10 minutes. When almost done, add salt,dal and coconut-mix and mix well and cook till cabbage is done. Serve with rice.

Cabbage Curry Recipe

 

Ingredients

Cabbage finely chopped Green chillies 4 cut length wise Urad dhall 1/2 t.spoon Channa dhall 1 t.spoon Mustard 1/4 t.spoon Hing a small pinch Curry leaves a few Cooking Oil 2 t.spoons Salt 1 t.spoon (or to taste)

 Method

Heat some oil in a pan/wok, splutter mustard, channa dhall, urad dhall, hing, and curry leaves. Add chopped cabbage and green chilles, sprinkle some water and let it cook until the cabbage becomes soft.

Buttermilk Gravy Morkhuzhambu Recipe

 

Ingredients

Thoor Dhal- 1 tsp Raw Rice- 1 tsp Grated coconut- 1 tsp Green chilies- 2 Ginger- 1 small piece Yoghurt or Buttermilk- 1 cup Turmeric powder- 1/4 tsp Salt Asafetida- a pinch Oil- 1 tsp Mustard seeds- 1/2 tsp Urad dhal- 1/2 tsp Onion- 1 (chopped) Ladies finger (okra)- 3 (cut into pieces) - optional or Egg plant (brinjal)- 2 (cut into pieces) - optional Coriander leaves (cilantro)

 Method

Soak thoor dhal and rice in water for 20 minutes. Drain the water. Add green chilies, ginger and grated coconut and grind into a smooth paste. Mix this paste with the beaten yoghurt or butter milk. Add asafetida, turmeric powder & salt. Mix well. Set aside. Heat oil in a pan. Add mustard seeds. When it starts to pop add urad dhal and fry for few minutes. Add onions and fry until golden. Add okra or egg plant and fry until the vegetables are soft. Then pour the yoghurt mixture. Let it boil for 10 minutes. Garnish with chopped coriander leaves.

Brinjal Thogaiyal Recipe

 

Ingredients

Brinjal - 150g, red chillie - 4, urud dal - 4 tsp, asafoetida - 1/4 tsp, oil - 2 tsp, tamarind - a pinch.

 Method

Boil whole brinjals in a pressure cooker and peel off the skin and mash.Roast 3 tsp of urud dal, whole red peppers and asafoetida in little oil, add tamarind and grind. Add the brinjal to this and mix.

Brinjal curry Recipe

 

Ingredients

Brinjal - 1/2 kg, Onions - 1/4 kg, Mustard seeds - 1/2 tsp, Urad dal - 1/2 tsp, Red chilli powder - 1/2 tsp, Salt - 1/4 tsp, Oil - 5 tsp

 Method

Cut onions and brinjals into semi-circular pieces. Heat the oil. Add mustard seeds. When it splutters, add the urad dal. When the urad dal is roasted, add the onions and brinjals. Add salt and red chilli powder. Fry with constant stirring until the brinjals and onions become soft. Instead of the red chilly powder,you may try it out with paruuppu podi or the normal molagai podi. It tastes really good with paruppu podi

Butter Cabbage Recipe

Ingredients

Cabbage 2 cups (chopped) Tomato 2 Chopped Salt As per taste Turmeric   tspn Chilly powder   tspn Butter 3 tbsn Mint leaves 2-3

 Method

Heat 1tbsn butter in a pan and add cabbage and tomato. Fry for a while and cook covered on medium heat for 5 minutes. Top with butter and mint leaves and serve hot with rice or roti.

Bottle gourd with Groundnuts Recipe

 

Ingredients

Peanuts (groundnuts)- 1 cup Red chili powder- 1 tsp Garlic- 4 flakes Bottle gourd- 1 (peeled & chopped) Salt Onion- 1 (chopped) Mustard seeds- 1/2 tsp Cumin seeds- 1/2 tsp Chopped cilantro (coriander) leaves

Method

Roast the peanuts with garlic in little oil. Grind it coarsely with chili powder. Set aside. Boil the chopped bottle guard with salt and little water. Heat oil in pan and add mustard seeds. When it starts to pop add cumin seeds fry for few seconds. Then add the chopped onions and fry until brown. Add the boiled bottle guard & the ground peanut-garlic mixture. Stir fry for few minutes. Add little salt if necessary. Garnish with chopped coriander leaves.

Bitternut pitlai Recipe

 

Ingredients

For the paste: coriander seeds - 1 tsp, gram dal - 2 tsp, 2 red dried chillies, whole black peppers - 1/2 tsp, asafoetida - a pinch. Fry the above in 2 tsp ghee, add 5 tsp grated coconut and grind.

 Method

Soak 3 tsp of chana dal previous night and let them be soaked for at least 7-8 hours. Cut bitter nut into slices, add the chana dal and steam them. Steam toor dal (3/4 cup) separately. Heat 1 cup of water and add tamarind juice to it. Add 1 tsp sambar powder, and 1 tsp salt. When it comes to boil, and the raw smell of tamarind disappears, add the bitternut, chana dal and cook for 3 min. Then add the ground paste and steamed toor dal. Cook for about 3 min . In little oil splutter some mustard seeds and add it to the pitla. Add a bunch of curry leaves

Bittergourd Curry Recipe

 

Ingredients

Bittergourd washed and chopped in cubes/lenthwise Red chillies 2 Hing a small pinch Turmeric powder a small pinch Mustard 1/4 t.spoon Urad dhall 1/2 t.spoon Curry leaves a few Tamarind powder 1/4 t.spoon or Tamarind paste less than 1/4 t.spoon Cooking oil 2-3 t.spoons Salt 1.tspoon

Method

Heat oil in a pan, splutter mustard, then add red chillies, urad dhall, hing, turmeric, curry leaves, and the chopped bittergourd. Sprinkle some water, and let it cook for 15-20 minutes. Now sprinkle taramrind powder or tamarind water, and salt. Simmer the stove and let it fry for a few more minutes until the oil seperates.

Bitter melon curry Recipe

 

Ingredients

Bitter melon - 1/2 kg, salt - 2 tsp, turmaric powder - 1/2 tsp, mustard - 1/2 tsp, red chilli powder - 1 tsp.

 Method

Cut bitter-melon into fine pieces.Add salt, turmeric powder and leave it for 15 min.Heat 6 tsp of oil in a frying pan, add mustard seeds and when it pops, add 3/4 tsp asafoetida.Squeeze out the water from the bitter-melon and add it to the oil. Add red chilli powder and fry well until fully cooked.

Bitter Gourd Fry Recipe

 

Ingredients

Bitter melon- 1/2 lb (peel & cut into thick slices) Green chili- 1 (chopped finely) Grated ginger- 1 tablespoon Lime juice- 1 tablespoon Salt Curry leaves- 6

 Method

Sprinkle salt over the bitter melon pieces and set aside for 15 minutes. Then rinse it with water and dry on paper towel. Heat oil in pan ad add ginger, green chili, bitter melon & curry leaves and fry for 15 minutes or until it is cooked. Add salt and mix well. Sprinkle with lime juice.

Bindi Masala Recipe

 

Ingredients

okra, cut in 1 1/2" - 2" pieces- 3 cups, Tomatoes, onions - 2 each, chopped, ginger paste, 

garlic paste- 1 tsp eeach, coriander powder, cumin powder- 1 1/2 tsp each, chilli powder- 1 tsp, 

turmeric, salt, garam masala, oil- as needed

 Method

On a high heat, fry the onions in 3 tbsp of oil. Add ginger and garlic paste and fry for 30 secs. 

Add turmeric, coriander powder and cumin powder, followed by tomatoes, chilli powder and salt. 

After 1 min, add the okra and mix well. Do not stir too much. After 1 min, lower heat and let okra cook until soft.

 Add garam masala and fry until there is most of the liquid is gone. Serve with chapathi.

Bindi fry Recipe

 

Ingredients

Just cut ladys finger (okra) into small,longitudinal thin pieces.

 Method

Cut green chillies and onions in similar manner.

Deep fry these with salt and urad dal. Tastes good for chappathis.

Betutu spice Recipe

 

Ingredients

1/2 cup peeled shallots 1/4 cup peeled garlic 2 tablespoons fresh turmeric

 2 tablespoons fresh peeled ginger 2 tablespoons galangal 3 pieces lemongrass 

2 tablespoons fresh hot chili peppers seeded and cleaned 2 tablespoons palm sugar chopped

 4 tablespoons shrimp paste 1/4 cup coconut oil, for frying

 Method

Grind shallots, garlic, turmeric, ginger, galangal, lemongrass, 

chili peppers, palm sugar, and shrimp paste in a food processor. Saute paste with coconut oil.

Beetroot curry Recipe

 

Ingredients

Cut beetroot into cubical pieces. Heat 2-3 tsp of oil add mustard seeds.

 Method

When it pops, add 1 tsp urud dal, 2 red whole peppers, and then the cut beetroot pieces, 

1/2 tsp salt and stir. Sprinkle about 1/4 cup of water and heat until the beet is cooked well.

Add 1/2 cup grated coconut and mix before removing from stove

Beans Moloshyam Recipe

 

Ingredients

Moong dal 1/2 cups Beans 1 cup Green chilly 2 Cumin seeds 2 tbsn Salt As per taste]

 Coconut 1 cup grated Cooking oil 1 tbsn Urid Dal 1 tspn Mustard 1 tspn Curry leaves 1 sprig

 Method

Cook dal and keep aside. Grind coconut, green chilly and cumin seeds to get a fine paste.

 Keep aside Cook beans with enough water. When almost done add dal and coconut paste, 

mix well and cook on medium flame for about 5 minutes. Heat oil in a pan and add mustard and 

when they crackle add urid dal and fry for a while. Add this to the moloshyam. Garnish with curry leaves and serve hot with rice.

Beans and Potato Kootu Recipe

Ingredients

Thuvar dhall 1 cup Poppy seeds 1/2 t.spoon Mustard 1 t.spoon 

Coconut grated 2 t.spoons Red chilles 4 Curry leaves a few Turmeric 1/2 .spoon 

Salt 1 t.spoon (or to taste) Vegetables: Beans, and Potaoes washed and chopped evenly

 Method

Cook thuvar dhall and keep it aside. Boil beans and potatoes,

 add a little salt and turmeric to this. Wet grind coconut, poppy seeds, mustard, and red chilles.

 Add this masala to the boiling vegetables, and cook until the flavour comes out. 

Add the cooked thuvar dhall and let it boil for a few minutes. Heat some oil in a pan, 

splutter little mustard, then add curry leaves, little hing, and add this to the above.

Baked Tomatoes Recipe

 

Ingredients

Large Tomatoes-3 Red chili powder- 1/4 tsp Garam masala powder- 1/4 

tsp Cumin powder- 1/4 tsp Fresh Black pepper powder- 1/4 tsp lime juice- 1 tsp 

Salt Butter- 1 tsp

 Method

Preheat the oven to 325 F. Cut the tomatoes into two horizontally. 

Sprinkle salt, pepper powder, red chili powder, garam masala powder & cumin powder 

over the inner portions of the tomatoes. Sprinkle lime juice & rub it. Sprinkle very little butter on top of it.

 Bake until the top becomes brown.

Baked Cauliflower masala Recipe

Ingredients

cauliflower- 1, onions -3 , garlic - 3 cloves , ginger - 1/2" , chilli powder - 1 tsp , 

turmeric - 1 tsp , whole dhania seeds - 1 1/2 tsp , tomatoes - 2-3 (1 can of tomato sauce) , 

plain yogurt - 1 1/2 cups , salt - to taste , Cilantro - for garnish

 Method

Grind all the ingredients (except cauliflower and cilantro). 

Cut the cauliflower into big florets and place in a glass baking dish. 

Add the salt, mix well and pour the masala. Cook in the microwave covered for 4 mins. 

Bake this in the oven covered for 15 mins and uncovered (for as long as you need, until the gravy is thickened) at 450 degrees.

 Garnish with cilantro. The cauliflower could be used as whole, for a fancy presentation. It would need a few times of basting in the oven.

Avial Method Recipe

Ingredients

Vegetables* 3-4 cups Coconut grated 1 cup Yogurt ** 1 cup Green chilly 2-3 

Turmeric 1/2 tspn Cumin seeds 1 tbsn Salt As per paste Coconut oil 1 tbsn Curry leaves 1 sprig

 Method

*The vegetables generally put in avial are, Yam, Snake-gourd, Raw Banana, Drumsticks,

 Pumpkin, Melon, Carrot and Raw mango. If u don t get some vegetables, substitute with whatever u get.... use Chinese okra (beerakai),

 cucumber (peeled), Zuchini, Frozen drumsticks, French beans etc. ** If u r using raw mango, u can reduce the amount of yogurt accordingly.

 Cut all the vegetables into 2-inch long pieces. Start cooking with whichever takes more

 time to cook (yam, raw banana etc.) adding just enough water to cook and turmeric. 

hen add all other vegetables one by one. Meanwhile grind coconut, cumin seeds and green chilly to get a coarse paste.

 When vegetables are about   th done, add coconut paste, yogurt and salt and

 cook on low flame till all the water is absorbed. Pour coconut oil on top and garnish with curry leave. Serve hot with rice.

Avial Method Recipe

Ingredients

Vegetables - Carrots, Potatoes, Beans, White Pumpkin, Peas, Eggplant ., 

Coconut 1 cup Green chillies 8 Red chillies 2 Cumin seeds 1 t.spoon 

Tamarind paste 1/4 t.spoon Salt 1 t.spoon (or to taste) Coconut oil 2 t.spoon Yogurt 1/2 cup Curry leaves a few

 Method

Chop all the vegetables evenly, and cook it with little water. 

Add turmeric and salt to this. Grind coconut, green chillies, red chillies, cumin seeds, 

and tamarind paste finely in yogurt. Add the ground masala to the cooked vegetables, 

and let it cook until the flavour comes out. Garnish with curry leaves and coconut oil.

Asparagus Curry Recipe

Ingredients

Asparagus 1 bunch Coconut Milk 1 Can 

Tomato 2 Curry powder 2 tbsn Garlic 

2 cloves Ginger 1 inch Chilly powder As per taste 

Salt As per taste Coriander leaves 1/4 cup chopped Olive oil 1 tbsn

 Method

Mince garlic and ginger. Wash and cut asparagus into 1 inch pieces. 

Dice tomato. Chop Coriander leaves.

 Heat oil and add minced ginger, garlic,

curry powder and chilly powder and fry for a minute.

Add tomato and asparagus and mix everything together. 

Add Coconut milk and salt and cook covered for

 10-15 minutes or till asparagus is just tender. Don't overcook.

 Add coriander leaves and remove from flame. Serve with rice. 

You can add little water to make thin curry.

Aloo Mattar Recipe

Ingredients garlic, onion, ginger, potatoes, peas, garam masala/channa masala, salt MethodCut onion,garlic,ginger(a very little one) into very small pieces and grind this as a paste.Now, heat oil in a pan and keep saute this paste to get rid of the raw smell and make it into a gravy. Boil potatoes and peas separately. Peel off the potatoes and cut into very small cubes. Now add this potatoes and peas to the above gravy.To this add garam masala/channa masala and salt to taste. Garnish with coriander and onion pieces. ( can add a drop of dilute tamarind paste if necessary).

Aloo Gobi Masala Recipe

Ingredients Method Medium sized cauliflower- 1 (cut into florets) Medium sized potatoes- 4 (boiled, peeled and cut into quarters) Medium sized onion- 1 (chopped) Medium sized tomato- 1 (chopped) Garlic- 3 flakes (crushed) Ginger- 1 small piece (grated) Red chili powder- 1 tsp Turmeric powder- 1/4 tsp Salt Oil Mustard seeds- 1 tsp Urad dhal- 1/2 tsp Chopped cilantro (coriander) leaves Boil 2 cups of water with 1/2 tsp salt and a pinch of turmeric powder. Turn off the heat. Put the cauliflower florets in to the boiling water. Close the pan and leave it for 3 minutes. Then drain the water and wash the cauliflower thoroughly. Heat oil in a pan add mustard seeds. When it pops add the urad dhal and fry until golden. Add ginger, garlic and fry for few minutes. Then add the chopped onions and fry until it is translucent. Add the chopped tomatoes and mix well. Then add the boiled potatoes and the cauliflower and fry for few minutes. Add red chili powder, turmeric powder and salt. Mix well and sprinkle very little water. Lower the heat and cook for few more minutes. Garnish with chopped cilantro leaves.