Cluster beans

Beans                                           250 gms

Onion                                           1

Ginger garlic paste                        1 tsp

Saffron                                         ½ tsp

Green chili                                    4-5

Oil                                               2 table spoon

Coriander leaves                          3-4 stalks

Salt                                              1 tsp or as per taste

Method:

Heat the oil in a dish or pressure cooker, add the finely  chopped onion till light brown, add saffron, ginger garlic paste, green chili (slit) and fry it well.  Add the chopped beans  & coriander leaves and salt and fry it well.  Add a cup of water and allow it to cook.  When the beans are cooked, fry it well till completely dry.  Remove and serve with chapatti or as a side dish.

Yogurt Tadka

Yogurt                             200 gms

Salt                                  2 tsp

Saffron                             ¼ tsp

Whole red chili                 2

Curry leaves                     6-8

Mustard seeds                  ½ tsp

Urad dal(black gram)        ½ tsp

Oil                                   1 table spoon

Method:

Add ½ cup water and salt to the yogurt , whip it and keep aside.

Take a pan, heat the oil, add the mustard seeds, urad dal, chili (break into half), saffron and curry leaves.  Fry it well and add the seasoning to the whipped yogurt.

You can serve it with rice or as a drink.

Mutton Bone Soup

Bones                              250 gms

Onion                              1

Garlic pods                      5

Ginger                             2 pieces

Mint leaves                      12

Pepper pods                    10-12

Tomatoes                        3

Salt                                 2 tsp or as per taste

Method:

Wash the mutton bones thoroughly 3 to 4 times.   Add the chopped onion, garlic pods, ginger pieces, mint leaves, pepper, chopped tomatoes and salt.  Place all these ingredients in the pressure cooker and mix well mashing the tomatoes in the process.  Add 5-6 cups of water and pressure cook it.

Strain it in a container and you can serve in a cup or bowl. 

Optional: You can toast bread and cut into small squares and add it to the soup while serving.

Dried Prawn fry

Dried Prawn fry:

Dried prawns                  100 gms

Onions                            2

Ginger garlic paste           1 tsp

Saffron                            ¼ tsp

Red chili powder             1 ½ tsp

Cumin powder                1 tsp

Coriander powder           1 tsp

Tomato                           1 or 2

Oil                                  2 table spoon

Method:

Soak the dried prawns  in water for about ½ hour.  Then wash it well and keep aside.  Take a pan, heat the oil, add the prawns and fry it well till brown , remove and keep aside.

Add a little more oil if required and fry the finely chopped onions till light brown, add the saffron, ginger garlic paste, chili powder, cumin and coriander powder and fry it well.  Add the finely chopped tomato and salt and allow it to cook for about 5 minutes then add the fried prawns and fry it well together.  Stir fry it till completely dry and remove.  It can be served with roti or as a side dish with dal.

Egg Fry

 Egg Fry:

Eggs (boiled)                    4

Red chili powder              1 tsp

Salt                                   1 tsp

Saffron                              ¼ tsp

Oil                                     2 table spoon

Method:

Boil the eggs and remove the shell.  Cut the eggs into half (length wise).  Take another small saucer and mix the chili, saffron and salt and sprinkle it evenly on the egg piece.  Take a pan, heat the oil and shallow fry the eggs on both sides till golden brown.   It can be eaten as a snack or starter.

Boiled eggs dry curry

Boiled eggs dry curry:

Eggs                                       4

Onion                                    2

Tomatoes                              2

Ginger garlic paste             1 tsp

Red chili powder                2 tsp

Saffron                                 ¼ tsp

Salt                                         1 ½ tsp

Oil                                           3 table spoon

Method:

Boil the eggs, remove the shell and cut the egg into small pieces (about 8 pieces each egg).

Take a dish, heat the oil, add the finely chopped onions and fry it till golden brown, add the saffron, ginger garlic paste, chili powder, finely chopped tomatoes, salt and fry it well till the tomatoes are well smashed and cooked.  Add the egg pieces and mix it well into fried onion and tomato.  Stir fry it for about 5 minutes and remove .  This can be served with chapattis.

Bombay Duck Fry

Dry Bombay duck                             4

Ginger garlic paste                           1 tsp

Saffron                                            ¼ tsp

Chili powder                                   1 tsp

Cumin powder                                ½ tsp

Salt                                                 1 tsp

Lemon juice                                    1 tsp

Oil for frying

Method:

Cut the Bombay duck into finger size pieces  and soak in the water for about ½ hour.  Wash it nicely two  or three times ,  you will notice there will be soft sand at the bottom of the water.   After washing it well place it in a bowl and add all the ingredients and marinate for about ½ to 1 hour.

Take a pan, heat the oil and shallow fry it few pieces at a time, turning it on all sides till it is golden brown.  You can serve it with dal and rice.

Fried Bananas

Fried Bananas:

Ripe banana                      2

Ghee                                 2 table spoon

Method:

 Peel the banana & slit it in the centre and cut it into pieces (finger size).  Take a pan, heat the ghee and shallow fry the banana pieces (both sides)  till golden brown.  It can be served with chapatti.

Chapatti Sweet

Chapatti Sweet:

Chapatti                              2

Milk                                   1 cup

Sugar                                 4 table spoon

Ghee                                  1 table spoon

Cinnamon                           2 sticks

Dry coconut                       10-12 small pieces

Method:

Take the chapatti and make small pieces and keep aside.

Boil the milk and keep aside

Take  a dish, heat the ghee, add the cinnamon sticks, then add the dry coconut pieces and fry it till light brown, add the chapatti pieces and fry it well.  Add the milk and the sugar  mix it well and allow it to cook on sim for about 5 minutes till it forms into a pudding like consistency.  It can be served as a snack or dessert.

Note: Left over chapatti’s can be used to make this sweet.

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Pepper Mutton Fry

Pepper Mutton Fry:

Mutton                         500 gms

Onion                           1

Green chili                    3-4

Pepper powder            4 tsp

Garam masala powder  1 tsp

Ginger garlic paste        3 tsp

Saffron                         ¼ tsp

Oil                               3 table spoon

Salt                              2 tsp or as per taste

Method:

In a dish or pressure cooker, heat the oil, add the finely chopped onion and fry it light brown, add the saffron, ginger garlic paste,  green chili (slit) and fry well.  Add to it the washed mutton pieces and fry it well, add the salt and add 1 glass of water and pressure cook it, open the pressure cooker and add the pepper powder and garam masala and cook on sim for about 5-8 minutes.  Then fry it well till it is completely dry.  If you want you can add boiled potatoes cut in pieces or slices.

Note: If you are not using a pressure cooker you may need to add extra water for the mutton to cook.

Rice Kheer

Basmathi rice               1 small cup

Milk                            1 ½ litre

Sugar                          200 gms

Cardamom                  2

Raisins                        10

Cashewnuts                10

Almonds                      5

Charoli /chirongi          15-20

Zaffran                        ¼ tsp

Ghee                           2 table spoon

Method:

Wash and soak the rice for about ½ hour.  Pressure cook it, grate it into a paste and keep it aside.

Boil the milk and keep aside.

Take a dish, heat the ghee, add the crushed cardamom, add the dry fruits and fry it lightly, then add the rice and the sugar and mix it well into the ghee and the dry fruits, pour the milk in and mix it well, add ¼ tsp  of zaffran, and allow it to cook on sim for about 10 minutes.  Check the consistency , it should be semi liquid.  Remove and serve it as a dessert in small bowls.

Kaddu /Lauki Dalcha (Bottle gourd)

Kaddu /Lauki  Dalcha (Bottle gourd)

Tur dal                           2 cups

Channa dal/chickpea      ¼ cup

Onion                            1 small

Tamarind                       1 small ball

Tomatoes                      2

Green chili                     3-4

Bottle gourd                  1

Red chili powder           2 tsp

Ginger garlic paste        2 tsp

Oil                                2 table spoon

Coriander leaves           6-8 stalks

Curry leaves                 8-10

Cloves                          2

Cinnamon stick             1

Cardamom                   1

Shahjeera                     ½ tsp

Method:

I.

Wash and soak the dals for about an hour.  Pressure cook, grate it and keep it aside.  Wash and soak the tamarind and remove the juice and keep aside.

II.

Take another dish, heat the oil, add the cloves, cinnamon, cardamom & shahjeera, then add the chopped onions and fry it well, add the curry leaves,  saffron, ginger garlic paste, green chili (slit), red chili powder, chopped tomatoes , chopped coriander leaves  and fry it well.  Add the washed bottle gourd pieces , and fry it well, add the salt according to your taste, add enough water and allow it to cook for about 5-8 minutes.  Add the dal and the tamarind juice and if necessary a little water according to the consistency you desire and allow it to boil and turn it on sim for about 10 minutes.

It can be served with hot rice or fried rice or roti.

Mutton Dalcha

Mutton Dalcha:

Mutton                              250 gms

Tur dal/yellow pigeon peas 2 cups

Channa dal/chickpea          ¼ cup

Onion                                1 small

Tamarind                           1 small ball

Tomatoes                          2

Green chili                         3-4

Red chili powder               2 tsp

Ginger garlic paste            2 tsp

Oil                                   2 table spoon

Coriander leaves              6-8 stalks

Curry leaves                    8-10

Cloves                             2

Cinnamon stick                1

Cardamom                      1

Shahjeera/black cumin seeds ½ tsp

Method:

I.

Wash and soak the dals for about an hour.  Pressure cook, grate it and keep it aside.  Wash and soak the tamarind and remove the juice and keep aside.

II.

Take another dish, heat the oil, add the cloves, cinnamon, cardamom & shahjeera, then add the chopped onions and fry it well, add the curry leaves,  saffron, ginger garlic paste, green chili (slit), red chili powder, chopped tomatoes  and fry it well.  Add the washed mutton pieces and fry it well, add the salt according to your taste, add enough water and allow the mutton cook.

When the mutton is cooked,  add the dal, chopped coriander leaves and the tamarind juice and allow it to boil for about 10 minutes on sim.

Remove from the stove and serve with fried rice or hot rice.

Mutton Roast

Mutton Roast:

Mutton                              500 gms

Potato                               2

Onion                                1 small

Green chili                        5-6

Pepper pods                    10-12

Cloves                             3

Cinnamon                        1 piece

Cardamom                       1

Oil or ghee                       2 table spoon

Saffron                              ¼ tsp

Lemon                               2

Ginger garlic paste            2 tsp

Method:

In a dish take the whole mutton (do not make pieces,  the thigh part is good for this recipe).  Take a fork or knife and slit it just a little and marinate  with ginger garlic paste, lime, salt, saffron, pepper pods and green chili (slit).  Keep it aside for about 2 hours.

Boil the potato, peel it  and make thick slices and keep aside.

After two hours add the cloves, cinnamon, cardamom to the meat, add a glass of water and pressure cook the meat.  When the meat is cooked, shred it.

In another vessel heat the oil , fry the onions golden brown add this shredded meat with all its contents and fry it well for about 5 minutes.  Add the sliced potatoes and stir fry slowly add another 2 table spoon of lemon juice, fry it well and the mutton roast is ready.

You can serve it with bread, roti or it can be eaten as it is.