Mutton Mince Broad beans keema chikudukaya

Mutton mince                       500 gms

Broad beans                        250 gms

Onion                                  1

Tomato                               2

Ginger garlic paste               3 tsp

Saffron                               ½ tsp

Red chili powder               2 tsp

Salt                                   2 tsp or as per taste

Oil                                    3 table spoon

Fenugreek leaves              2 bunches

Green chili                        2-3

Lemon juice                     ½ lime

Method:

Wash the mince thoroughly, strain out the water and keep aside.

Open the broad beans, separate the seeds and chop the bean covers, wash and keep aside.

Heat the oil in a dish, add chopped onion, and slit green chili and fry it till light brown then add the ginger garlic paste, saffron, chili powder and keep frying.  Add the mince, fenugreek leaves & salt and fry it well  till all the ingredients are mixed well into the mince.  Add the chopped broad beans and tomato and mix it well.  Add 2 glasses of water and allow it to cook for about 20-25 min.  When the mince is cooked add the lemon juice and fry it well till completely dry.  It can be served with hot rice, or as a side dish or with chapatti/puri.

Palak Paneer Spinach Indian cheese

Palak                                5 bunches

Onion                               1

Tomato                            1

Cumin                              ½  tsp

Whole garam masala        2 cloves, 2 cinnamon, 1 cardamon

Kasuri methi                     3 tsp

Paneer                            100 gms

Ginger garlic paste           2 tsp

Cumin powder                1 tsp

Coriander powder          1 tsp

Chili powder                  1 tsp

Saffron                          ¼ tsp

Green chili                     2-3

Salt                              1 tsp or as per taste

Oil                               2 table spoons

Method:

Wash the palak and chop it.  In a dish add 2 glasses of water and bring it to boil.  When the water is boiling add the chopped palak and allow it to cook for 2 minutes.  Blend the palak in the mixie and keep aside.  Cut the paneer into small cubes and keep aside.

Take a dish, add the oil, when the oil is hot add the whole garam masala,  cumin seeds and fry it well.  Add  finely chopped onion and fry till light brown, then add the saffron, ginger garlic paste, cumin & coriander powder, chili powder, chopped green chili , kasuri methi & salt (as you add each ingredient keep frying it well) add chopped tomato and fry it for 2 min, add the blended palak and cook for about 2 min, add the paneer pieces and allow it to cook for about 5-6 minutes on medium flame.  You can add ½ cup of milk cream (optional) cook on sim for about  2 min.

Fresh Cream

Check the consistency before removing from the stove.  If liquid is more, turn the flame high, open the lid and allow it to cook till you get the required consistency.   You can serve this dish with hot rice or chapatti.

Broad beans/Chikudkaya curry

Broad beans                       250 gms

Onion                                 1

Tomato                               2

Ginger garlic paste               2 tsp

Saffron                                ½ tsp

Red chili powder                 2 tsp

Salt                                     2 tsp or as per taste

Oil                                      2 table spoon

Fenugreek leaves                 2 bunches

Green chili                           2-3

Lemon juice                        ½ lime

Method:

Peel open the broad beans.  Keep the seeds aside, and chop the cover of the beans fine, wash and keep aside.  Wash the Fenugreek leaves, chop the onions and tomatoes and keep aside.

Heat the oil in a dish, add finely chopped onion and fry well till light brown, add the saffron, ginger and garlic paste, chili powder, chopped beans and fenugreek leaves, chopped tomato and salt.  Mix all the ingredients well add 2 cups of water and allow it to cook on a slow flame.  When the beans and the tomato is cooked, add lemon juice and fry it well on high flame till completely dry. 

It can be served with hot rice or chapatti.

Ivy Gourd fry/Tindora/dondakaya

Ivy gourd                                250 gms

Ginger garlic paste                   1 tsp

Saffron                                    ½ tsp

Red chili powder                     1 tsp

Salt                                         1 tsp or as per taste

Oil                                          2 table spoon

Method:

Heat the oil in a wok/kadai, add the chopped ivy gourd pieces, saffron, ginger & garlic paste, red chili powder & salt and fry it well.  Cover the lid and allow it to cook for about 6-7 minutes on sim.  Open the lid and fry it well till completely dry.  

It can be served with hot chapatis or as a side dish.

Potato fry

Potato                                3

Chili powder                      1 tsp

Salt                                    1 tsp

Oil for deep fry

Method:

Peel and cut the potatoes into small pieces, wash, strain and keep aside.

In a Wok or Kadai heat the oil and deep fry the potatoes little by little till golden brown.  After frying place it on a tissue to absorb the excess oil.  Place all the fried potatoes in a bowl and sprinkle chili powder and salt.  It can be served as a snack or as a side dish.

Prawn Curry

Fresh prawn’s           500 gms               

Onion                        2

Tomatoes                  4

Ginger garlic paste     3 tsp

Oil                            4 table spoon

Saffron                     ½ tsp

Red chili powder       3 tsp

Cumin powder          2 tsp

Vinegar                     1 table spoon

Salt                           2 tsp or as per taste

Method:

Clean & wash the prawns and keep aside.   Chop the onions and tomatoes fine and keep aside.

 Heat the oil in a dish or kadai add the finely chopped onions and fry it till golden brown, then add the ginger & garlic paste, saffron and chili & cumin powder and fry well.  Add the prawns and the tomatoes and mix it well.  Add the salt and 1 cup of water and allow it to cook on medium flame for about 10-12 minutes.  Add the vinegar and allow it be on sim for another 5 min.  Keep frying it till completely dry.  Remove and serve as a side dish with hot rice & dhal or chapatti. 

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Itchy Potato/Arbi Curry

Itchy potato/taro(root)/arbi      250 gms

Onion                                     2

Tomato                                   2

Ginger garlic paste                  2 tsp

Saffron                                   ½ tsp

Red chili powder                    2 tsp

Cumin powder                       2 tsp

Coriander powder                 2 tsp

Oil                                        3-4 table spoon

Salt                                       2 tsp or as per taste

Tamarind                              small ball size

Method:

Clean the itchy potato and make pieces cutting in the centre and keep aside in water.  Heat the oil in the pressure cooker, add the finely chopped onions and fry till golden brown, add the saffron, ginger garlic paste, chili, coriander, cumin and fry well, add the chopped tomatoes, and the itchy potato pieces and salt, keep frying it well add two cups of water and pressure cook it for about 10-12 minutes.   Remove from the stove and open the pressure cooker  after 5 min and add the tamarind pulp and place it on the stove  on sim for about 8-10 minutes.  Check the consistency according to your taste and remove from the stove.    It can be served with hot rice or chapatti.