Seviyaan (Fine Vermicilli) Sweet

 Seviyaan                                 100 gms

Ghee                                        2 table spoons

Sugar                                       1 cup ( you can check according to your taste)

Milk                                         ½ litre

Cardamom                              2

Chirongi/chakoli                     2 table spoons

Kishmish (raisins)                    10-15

Cahew nuts (kaju)                   6-8

Almonds                                  5-6

Dates                                       5-6

Method:

Take a big container with 1 litre water and bring it to boil.   Put the sewiyaan in it and immediately strain out the water and keep aside.

Boil the milk and keep aside.

Take another container add the ghee, when it is hot add the cardamom (pounded) add all the cut dry fruits and fry it till light brown, add the milk and the sugar & allow to boil add the sewiyaan into the milk and remove from the stove.

Serve hot in a small bowls.

Lobia/lentils

Lobia/lentils

Ingredients

Lobia                           2 cups

Oil                               2 table spoons

Onion                          1

Tomato                        1

Green chillies              3-4

Coriander leaves         ½ bunch (5-6 stalks)

Saffron                        ¼ tsp

Salt                              2 tsp or as per taste.

Method:

Wash and Soak the lobia over night.

In the pressure cooker, heat the oil, add the chopped onions and fry well till brown, add saffron, green chillies, chopped tomoto & coriander leaves and fry well, now add the soaked lobia and the salt and fry it well.  Add 2 cups of water and allow it to pressure cook for about 10-15 minutes.  Open and check the consistency and allow it to cook till the water is dried or semi dry according to your taste.

It is a healthy dish which can be eaten plain in a bowl or it can be served with rotis.

Meat with Spinach/Palak

  Meat with Spinach/Palak

Mutton                         250 gms

Palak                            3 bunches

Methi leaves(fenugreek) 2 bunches

Oil                                2 table spoons

Green chillies                 2-3 slit

Onion                           2

Ginger garlic paste         2 tsp

Red chillie powder         2 tsp

Saffron   powder           ½ tsp

Salt                              2 tsp or as per taste

Method:

Wash and cut the palak and methi leaves & keep aside

Wash the mutton pieces well and keep aside.

Heat the oil in a kadai or dish, add the finely chopped onions, saffron and fry till light brown, add the ginger garlic paste, slit green chillies, red chillie powder, salt and meat and fry it well, now add the washed methi leaves and fry it well then add the palak leaves and add a little water to cook on medium heat.  After 15-20 minutes check If the mutton is cooked you remove from the stove.  Check the consistency if you want it dry keep stir frying till it is dried. 

Itchy potato(Arbi) with Mutton

Itchy potato (Arbi) with mutton

Itchy potato/taro(root)/arbi    250 gms

Mutton                                500 gms

Onions                                1

Tomato                               2

Ginger garlic paste                2 tsp

Red chillie powder                2 ½ tsp

Saffron   powder                 ½ tsp

Tamrind                              medium size ball

Salt                                     2 tsp or as per taste   

Dry fry and grind the following into a paste:

Dry coconut                ½

Poppy seeds                2 table spoons

Jeera                           1tsp

Coriander seeds           2 tsp

Pali                             2 table spoons

Roasted gram dhal(putnal)     2 table spoons

While grinding you can add the tomatoes also into the paste.

Method:

Heat the oil in a dish, add the chopped onion and fry till light brown, add the saffron, ginger garlic paste, red chillie powder, the ground masala paste, salt and mix well, add the washed mutton pieces and mix it well so that the masala  blends into the mutton add the washed and cut itchy potatos (half it in the centre).   Now add 2 cups of water and allow the mutton and the itchy potato to cook well on medium heat.  When the mutton and itchy potato is cooked add the tamrind pulp and allow it to cook on sim for about 10 min.

It can be served with hot rice or rotis.

Bhagara Baigan(Brinjal)

Bhagara Baigan :

Brinjals (round)             250 gms

Onion                           1

Ginger garlic paste         2 tsp

Red chillie powder         2 ½ tsp

Saffron  powder            ½ tsp

Salt                              2 tsp or as per taste   

Tomato                         2

Oil                                4 table spoons

Dry coconut                  ½

Sesamme (Thil)            2 table spoons

Coriander seeds            2 tsp

Cumin seeds                 1 tsp

Groundnut(pali)            3 tsp

Roasted gram dhal(Putnal)2 tsp

Tamrind                      medium size ball

Method:

Dry fry and grind, the coconut, thil, coriander, cumin, pali, putnal and chopped onion (also should be dry fried)  to a paste, add also the tomato and grind  to paste and keep aside.

Now slit the brinjals into 4 (don’t make pieces only slit, the whole brinjal) wash it well in salt wate.  In a pan heat the oil and fry the washed brinjals till light brown, remove and keep aside.

In a dish you can add oil (you can use the same oil in which you fried the brinjals) when the oil is hot you can add ½ tsp cumin seeds & ½ tsp mustard seeds, when it splutters add the ground masala paste, saffron, ginger garlic paste, chillie powder and salt and fry it well in the oil for about 2 minutes mixing it well.  Add a 1 ½ cup of water to the masala mix well and allow it to boil then add the fried brinjals and allow it to cook for about 5-7 min.   Add the tamrind pulp and allow it to simmer for about 10 min.

It can be served with fried rice, biryani, hot rice or rotis.

You can follow the same method to prepare chillie curry. (reduce the chillie powder)

Bhendi Masala with Mutton

Bhendi with Mutton -  Masala Curry

Ingredients:

                         

Bhendi             250 gms

Mutton             500 gms

Tamrind           medium ball size

Onion               1

Ginger garlic paste    2 tsp

Saffron                       ½ tsp

Red chillie powder    2 ½ tsp

Salt                            2 tsp or as per taste

Dry fry and grind the following into a paste:

Dry coconut                 ½

Poppy seeds                2 table spoons

Jeera                           1tsp

Coriander seeds          2 tsp

Pali                              2 table spoons

Roasted gram dhal(putnal)     2 table spoons

While grinding you can add  3 chopped tomatoes also into the paste & grind.

Method:

Heat the oil in a dish, add the chopped onion and fry till brown, add saffron, ginger garlic paste, red chillie powder, the ground masala paste and salt.  Fry all the maslas  well, add the mutton pieces and stir fry for about 5 minutes then add 2 cups of water and allow it to cook on medium flame for about 20 – 30 minutes till the mutton is cooked.   When the mutton is cooked add the chopped bhendi (cut it into two pieces).  Allow it to cook for about 5 minutes then add the tamrind pulp, mix well and allow it to simmer for about 10 minutes.  Check the consistency according to your taste.   It can be served with hot rice or rotis.

Mutton Vindaaloo

Mutton Vindaaloo

Mutton                      500 gms

Potato                       2  (boiled & cut into medium size pieces)

Onions                      2

Tomato                     4

Ginger garlic paste     3-4 tsp

Oil                            4 table spoons

Red chillie powder     3 tsp

Jeera powder             2 tsp   ( dry fry and ground)

Saffron                      ½ tsp

Salt                           3 tsp

Vinegar                     1 table spoon

Method:

Heat the oil in a dish, add the finely chopped onions and fry till golden brown, add saffron, ginger garlic, red chillie powder, jeera powder and salt and fry well, add the washed mutton pieces and fry it well, add the chopped tomatoes and mix well, now add water for cooking about 1-2 cups.  When the mutton is cooked, check the consistency if water is extra allow it to cook keeping the lid open till the consistency is semi dry.  Then add the boiled potato pieces and mix it well into the curry, add the vinegar 5 min before removing from the stove.

Garnish with finely chopped coriander leaves & slit green chillies (2).