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.

                                

Meat Ball Curry

Mince                              500 gms

Onion                               1

Tomatoes                         3

Potatoes                           2

Green chili                        10

Red chili powder              3 tsp

Saffron                             ½ tsp

Ginger&garlic paste          3 tsp

Coriander leaves              6-8 stalks

Mint leaves                       6-8 stalks

Garlic pods                       8

Oil                                    4-5 table spoon

Dry coconut                      ½

Poppy seeds                     2 table spoon

Cashew nuts                     3-4

Ground nuts                      8-10

Garam masala  (4 cloves, 2 cardamons, 2 cinnamon sticks & shahi jeera/black cumin seeds 2 tsp)

Putnal/roasted gram          100 gms

Charoli/chirongi                 50 gms

Lemon                               1/2

Method:

I.

Dry  fry the coconut pieces, poppy seeds, half of the garam masala,  cashew, ground nuts and  ¼ of the putnal and grind it into a paste.  Cut the tomatoes and grind it into this same paste and keep it aside.

II.

Wash the minced meat, drain out the water totally, add  5-6 green chili, garlic pods, mint leaves and a 1 tsp of salt and grind it into a paste and keep aside.

III.

Dry fry the remaining putnal i.e. about 75 gms and the charoli/chirongi and the remaining garam masala.  Make a powder of this and keep aside.

IV.

Take a bowl & Mix the minced meat paste and the putnal & chirongi powder .  It will be like a wet dough.  Now take a little mixture at a time and make small round balls  and keep it aside till all the mince dough is complete.

V.

Take a big vessel, heat the oil, add the finely chopped onions and 4 green chili (slit)  and fry till light brown, add the saffron, ginger garlic paste, red chili powder  and the ground coconut masala paste and fry it well, add the salt according to your taste.  When  all the ingredients are fried well add 3-4 cups of water and allow it to boil.  When it is boiling add  all the mutton balls slowly, few at a time.  Scrape the potatoes and cut them into pieces , wash it and add it in the curry and allow it to cook for about 15-20 minutes on medium flame.  Add the chopped coriander leaves and allow it to cook on sim for about 10 minutes.  Add 1 table spoon of lemon juice and remove from the stove after 5 minutes.

This can be served with fried rice, coconut rice or  vegetable rice.

• This blog has been written to participate with the "Blogger of the month" contest for The Tasty Tangles
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Coconut Rice

Coconut Rice:

Fine Rice                               500 gms

Coconut                                1

Onion                                    1

Green chili                             4-5

Ginger garlic paste                 2 tsp

Saffron                                  ¼ tsp

Cardamom                            2

Cinnamon                              2 pieces

Clove                                    3
Bay leaf                                 2

Shahi jeera(black cumin)        1 tsp

Refined oil  or ghee                2 table spoon

Salt                                        2 ½ tsp

Method:

Grate the coconut and add one litre  of water and allow it to boil for about 10 minutes.  Cool it a little and squeeze out the coconut milk and keep aside.

Take a dish, heat the oil, add the cardamom, cinnamon, clove, shahjeera,  bayleaf, when it splutters, add the chopped onions and green chili and fry it well till golden brown, add the saffron and the ginger garlic paste and fry it well, add the washed rice and pour the coconut milk and the salt and mix it well.  You can pour it into the rice cooker and allow it to cook.  If there is no rice cooker it can be cooked in the same dish on medium flame for about 10 minutes,  when the rice is cooked, allow it to be on the stove on sim for another 5-6 minutes.

You can serve this rice with mutton or chicken curry.

Stuffed bitter gourd fry - (Karela)

Bitter gourd                6

For filling:  Ist

Cobra chutney(dry):                        

Dry coconut               1 whole

Red whole chili           4

Garlic pods                 6

Mint leaves                 6-8

Tamarind                    1 lemon size ball

Salt                             2 tsp or as per taste

Cut up the coconut pieces very small and dry roast it to light brown. Add the whole red chilies, garlic pods, mint leaves and grind it in a mixer to powder now add the washed and soaked tamarind without the seed and the salt and grind it into a paste by adding a little water.  Remove the paste in a bowl and keep aside.

Filling: IInd

Minced meat                   200 gms

Onion                              1

Red chillie powder           2 tsp

Ginger garlic paste           2 tsp

Saffron                            ½ tsp

Kasuri methi                    1 table spoon  (optional)

Oil                                  1 table spoon

Wash the minced meat and keep aside.  Take a dish, heat the oil (one table spoon),  add the finely chopped onion, saffron, chili powder, ginger garlic paste and fry it well till the onion is brown add the minced meat, salt and kasuri methi or 1 tsp of garam masala and fry it well.  Add 2 cups of water and allow the mince to cook.  When the mince is cooked dry it completely.

Filling : IIIrd

Potatoes                        2

Chili powder                  1 tsp

Saffron                           ¼ tsp

Boil and mash the potato.  Heat  2 tsp oil in a pan and fry the potato, chili & saffron with a tsp of salt.  Fry it well and remove from the stove. 

Method:

Take the bitter gourd and slit it in the middle (length wise), remove the seeds, scrape it slightly on the outer side.  Wash it fill in the coconut paste or mince fry  or potato mash, according to your choice.  Close it and tie it with a thread.   Do the same with all the bitter gourd.  Take a pan and heat 4-5 table spoons of oil and shallow fry  all the pieces one or two at a time,  on slow fire till it is nice and golden brown.

• This blog has been written to participate with the "Blogger of the month" contest for The Tasty Tangles
• You can find us here:http://www.facebook.com/TastyTangles

Karela (Bitter gourd ) fry:

           

Bitter gourd                        4-6

Chili powder                       2 tsp

Ginger garlic paste               2 tsp

Saffron                               ¼ tsp

Cumin powder                    ½ tsp

Salt                                     1tsp

Method:

Scrape the bitter gourd slightly and slice it, remove the seeds wash it and place it in a bowl.

Add all the ingredients  to the slices, mix it well and keep it aside for about ½ an hour.  In a pan, heat the oil and add the marinate and fry it well and leave it on sim for about 10 minutes, continue to fry it till completely cooked and dry.  Remove and serve with roti or as a side dish with dal and rice.