MUGHLAI CHICKEN CURRY

Ingredients:

750 gms Chicken (medium pieces)
2 tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Coriander Powder

Onions 3 medium size (chopped)
3 Tomatoes (medium size) (chopped)
2 tbsp Curd
Oil for cooking
Salt to taste 

Spices to be ground:
1 small piece Ginger
12 cloves Garlic
2 Cloves ( Laung)
6 Black Pepper ( kalimirch)
1 sprig Coriander Leaves (chopped)
1 small piece Cinnamon ( dalchini)
1 Black Cardamom ( bada ilaichi)
1 tsp Cumin Seeds ( Jeera)

Method:

1. Cut chicken pieces and wash them properly.
2. Marinate the chicken with chili powder, turmeric powder, curd, coriander powder, salt, and ground spices.
3. Heat oil in a pan and fry the onion.
4. Add tomato and fry over low heat till oil separates.
5. Add Chicken to the fried Onion and fry for a while until the Chicken is well mixed with masala.
6. Pour hot water and let it cook till chicken is tender and soft.
7. Garnish with coriander leaves .

BUTTER CHICKEN

Ingredients:

• 250 gm of  chicken
• 2 onions, minced
• 1 tomato, pureed
• 1 tbsp of tomato paste or sauce
• 1 tbsp of butter
• 1 tsp of minced garlic
• 1 tsp of minced ginger
• 2 tsp of coriander powder
• 1 tsp of chilli powder (use Kashmiri chilli powder for better results)
• 1 tsp of garam masala or chicken masala
• 1 large pinch of kasuri methi / dried fenugreek leaves
• 1 cup of milk
• 3 tbsp of cream or pureed cashew paste (soak and grind cashew nuts)
•  salt (adjust to taste)
• 1/4 tsp of turmeric powder
• 1 small bunch of coriander leaves  for garnish

Method :

       

• Heat the butter in a pan and add the minced onions. Fry until golden brown
• Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
• Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
• Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
• When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
• When done, add the garam masala or chicken masala and the cream or cashew paste. Give it a good stir, but don't boil
• Adjust salt, garnish with the coriander leaves, and remove from fire
• Serve hot with tawa naan, vegetable pulao, or jeera rice

MUTTON CHILLY FRY

A dry mutton preparation with dry red chillies.

Ingredients : 

Mutton 1 1/2 kg.
Dry red chilies 20 nos.
Cloves garlic 20 nos.
Onions 4 nos.
Cardamoms 6 nos.
Cloves 6 nos.
Cinnamon 2 sticks
Ginger 4" piece
Turmeric powder 1 tsp.
Coriander seeds 3
tbsp.
Sour curd 1 cup
Ripe lemon juice 1 no.
Coriander leaves 1
bunch
Ghee 6 tbsp.
Salt To taste

Method : 

1. Wash and cut the meat into 2 inch cubes.

2.Slice the onions into thin long pieces and also cut the ginger and garlic separately.

3.Heat a teaspoon of ghee on a tava and roast the chilies till dark in color. Fry the coriander seeds, garlic and ginger separately in the same way, using just 1 teaspoon ghee for each ingredient. Keep these fried spices aside.

4.In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp and keep aside.

5.Now add the cloves, cardamoms and cinnamon to the ghee and fry, put the mutton and turmeric powder and salt. Cover and cook till the meat is half cooked.

6.Pour a little water on the lid of the saucepan while cooking to avoid the meat from sticking to the bottom. Add the curds and remaining spices and mix and cook on low heat till the meat is tender. If necessary add a cup of warm water.

7.Just before serving mix in the lemon juice and fried onions and garnish with chopped coriander leaves.

KEEMA MATAR

A famous dish made of mutton mince, green peas and seasoned with delicious masalas.

Ingredients :

Mutton mince 750 gms.
Shelled Green peas 1 cup
Onions, chopped fine 2nos.
Green chillies 2 nos.
Garlic, crushed 8 cloves
Ginger, chopped fine 1"piece
Red chili powder 3/4 cup.
Coriander Powder 1 tsp
Cumin powder 1 tsp.
Coriander Leaves 1/2 cup
Garam masala powder 1tsp.
Lime juice 11/2 tbsps.
Water 11/4 cups
Oil 4 tbsps.
Salt to taste

Method : 

1. Clean, wash and drain the mutton mince thoroughly.

2. Wash the peas, drain. Peel and chop the onions and garlic finely. Peel the ginger and grate. Wash and mince the green chilies. Clean, wash and chop the coriander leaves.

3. Heat oil in a thick bottomed pan and add the chopped onion. Fry till lightly browned. Add garlic and stir-fry for a minute.

4. Add mutton mince, grated ginger, minced green chilies, coriander powder, cumin powder and red chili powder. Stir-fry for five minutes breaking up any lumps if formed. Add ¾ cup of water, bring to a boil. Cover, lower the heat and simmer for half an hour.

5. Add minced peas, chopped coriander leaves, salt, garam masala powder, lemon juice and the remaining water. Mix well and simmer covered for about ten minutes till the peas are cooked well. Adjust seasoning.

6. Serve hot.

MASALA KALEJI

Mutton liver marinated with green chilies, ginger, pepper etc. and  cooked in its own juices.

Ingredients : 

Lamb's liver 500 gms
Lemons 2 nos.
Green Chilies 2 nos.
Ginger, ground 1 tsp.
Black pepper 1 tsp.
Sesame seed oil 1
tbsp.
Salt 2 tsps.

Method :

            

1.Wash the liver well and cut it into thin strips.

2.Squeeze the lemon juice and salt on the liver.

3.Then add chopped green chilies, ginger and black pepper and  mix well.

4.Heat the sesame seed oil and add the chili, ginger and black pepper.

5.Cook the mixture for 30 seconds, remove from the heat and  pour over the liver.

6.Allow to cool, cover it and marinate for 3 hours.

7.To cook the liver, transfer it together with the marinade to a  frying pan and fry for 15 minutes.

8.Once the liver is cooked, serve immediately.

TANDOORI FISH

Ingredients :

Fish 800 gms.
Ginger 1 cm. piece
Cumin seeds 1 tsp.
Chili powder ½ tsp.
Amchoor 1 tsp.
Turmeric powder ½ tsp.
Ghee 1 tbsp.
Garlic 1 tbsp.
Salt to taste
Dry mint leaves 1 tsp.
Lime juice 1 tsp.

A little curd

Method :

  

1. Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces. Sprinkle with lime juice and set aside for 10 minutes.
3. Marinate the fish with the ground paste for 3 hours.
4. Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the preheated tandoor/grill.Cook for 3 to 4 minutes.
5. Turn the fish over and smear with Ghee. Continue cooking for another 3 to 4 minutes until done. Brush the ungreased side with ghee and return to tandoor /grill for another minute.

ALLEPPY FISH CURRY

Ingredients

Fish	250 gm
Coconut oil	50 gm
Mustard seeds and fenugreek	1/2 tsp
Coconut	1/2
Row mango	1 small
Tomato	1 small
Chilly powder	1 tsp
Turmeric powder	1/2 tsp
Curry leaves	1 spring
Salt	As per taste

 

Method 
   

• Make paste with coconut, chilly powder, turmeric powder and 1/2 of a raw mango and tomato.
• Wash the fish and marinate with salt and  turmeric powder.
• Add little water in the coconut mixture and boil it along with the fish.
• Put remaining raw mango slices, salt and half of curry leaves.Cook for 15 min.Check the salt.
• Heat little coconut oil and put remaining curry leaves and temper it with the fish.

MASSA SUKKA ( DRY MUTTON)

 Massa Sukka is a Mangalorean non veg dish made by mutton. Here I tried this recipe with Chicken.

Ingredients :

Chicken/ Muttons 500 gm

Onion chopped 2 big

Tomato chopped 2

Turmeric powder 1 tsp

Red chilli powder 2 tsp

Coriander powder 2 tsp

Salt as per taste

Oil

Coriander leaves to garnish

Ginger garlic paste 2 tsp

For roasted masala

Cardamoms 3

Cloves 4-5

Fennel seeds 1/2 tsp

Cumin seeds 1 tsp

Black peppercorns 1/4 tsp

Poppy seeds 1/2 tsp

For coconut paste

Grated Coconut 1/2 cup

Cashew nuts  8-10

Fennel seeds 1/2 tsp

Method :

     

• In a vessel, add chicken or mutton, turmeric powder, ginger garlic paste and chopped tomatoes with a little oil. Cook till tender.
• For roasted masala, dry roast all the ingredients and grind it to a fine powder. Keep aside.
• For coconut paste, paste all the ingredients to a fine paste. keep aside.
• In another pan heat oil add chopped onions fry till tender and then add roasted masala powder and cooked chicken or mutton.
• Saute for few minutes. Add salt red chilly powder and coconut paste. cook the chicken/mutton till it dries up.
• Granish with chopped coriander leaves. Serve with Roti or Naan.

KEEMA PAV

Ingredients :

  250 gms Lamb Mince

 1 large onion finely chopped

 1 tablesppon ginger and garlic grated

 2 green chillies finely chopped

 2 large tomatoes finely chopped

 1 cinnamon stick

 1 whole black Cardamom

 2 green cardamoms

 1 bay leaf

 2 star anise

 1 tsp garam masala

 1/2 tsp turmeric powder

 2 tsp Cumin powder

 2 tsp corriander powder

 1 tsp chat masala ( optional )

 2 tablespoons olive oil

 Juice of 1 lime

 Salt to taste

 Handful of chopped coriander

 4 to 6 pieces of Pav

Method :

   

   

• Take a heavy bottom sauce pan or a pressure cooker. 
• Heat the oil and saute the whole spices – cinnamon, cardamoms, star anise, bay leaf till fragrant. Add the onions, ginger, garlic and chillies and fry till onions begin to brown. 
• Add the mince and fry well together. Fry continuously for about 5 minutes s till you feel the mince is almost done. 
• Add the tomatoes and the remaining spices except the lime n coriander. Further fry for about 5- 10 minutes till the tomatoes begin to break down and the oil begins to separate. 
• Now turn turn off the heat, add the coriander and squeeze the lime juice. 
• To serve, slice up the pav and warm slightly on a tawa/frying pan. Then put in the prepared mince and top with finely slices onions. Serve immediately.