Achari Ghosh

Achari Ghosh

Ingredients

Meat (Chicken or mutton or beef) 1/2kg
curd 100 gms
red chillie powder 3 tsp
saffron 1/2 tsp
ginger & garlic paste 3 tsp
salt as per taste
oil 1 tsp

Marinate the above for atleast 2 hours

Achari powder:

Jeera(cummin) 100gms
Rye(mustard) 100gms
Dhania(corriander) 100gms
methi(fenugreek 50 gms

Broil/ Dry fry all the above seeds light brown. Grind and keep for use whenever required to prepare achari ghosh.

METHOD

Heat the oil (3-4 table spoons) in a kadai or dish.  Add 2 finely chopped onions and fry till light brown.  Then add just a little (as you have already addied the same in the marinate) saffron, ginger garlic paste, chillie powder and salt fry well and then add this achari powder 4-5 tsps and mix it well then add the marinated meat and mix well.  Add a little water for cooking and allow it to cook 15-20min.  When the meat is cooked  slit about 3-4 green chillies and place it on the meat. Cover and allow to cook another 5 min.  If there is still water in the curry open the lid and cook on high flame till it gets dry. Mix well so that it does not get burnt at the bottom.

Minced Meat(kheema) with Methi

Minced Meat (Kheema) with Methi 











Ingredients

Minced meat                      1/2 kg
onions   (medium)               2
green chillies                     3-4
red chillie powder              3 tsp
saffron                             1/2 tsp
ginger & garlic paste          3 tsp
Methi leaves (fenugreek)     3 bunches
tomatoes                           3-4
oil                                    3 table spoons
salt                                  as per taste

METHOD

Heat the oil in a dish or kadai.  Add the finely chopped onion fry well till golden brown, then add saffron, ginger garlic paste, green chillies, red chillie powder,salt and fry well.  Then add the washed mince and mix well till all the ingredients are blended into the mince, then add the methi leaves washed well and the chopped tomatoes  Add some water (2-3 cups) cover and cook it.  If using a pressure cooker you need only 1 cup of water.   You can add potatos or beans if you want extra quantity.

Note: Before adding the water all the masalas and the mince should be fried well.  And again after the keema is cooked you need to fry it well according to the consistence you require before removing from the stove.

Brinjal Fry

Ingredients
Brinjals  (medium)                        6
onion                                           1
green chillies                                4
ginger & garlic paste                    1 tsp
saffron                                         1/4tsp
oil                                                2 table spoons
mustard seeds                              1/2 tsp
tur,urad& channa dhals(pulses)     1 tsp             (together)

Methods
Heat the oil in the Kadai, add mustard seeds allow to spluter then add the dhals, when light brown add the finely chopped onion and fry well till light brown, then add the saffron and ginger garlic paste and salt to taste.   Fry well then add the chopped brinjals and mix well.  Cover and cook on sim for about 15 min.  No need to add water.    Open and check if the brinjal is cooked and then fry well till all the moisture is evaporates.

Mutton/Chicken Biryani

Mutton/Chicken Biryani

Ingredients:






Mutton or Chicken      1 kg
Fine Rice or Basmati   1kg  or 3/4 kg
onions                       4
curd                           200grams
ginger & garlic paste     4 -5 tsp
green chillies                10
corriander leaves          2 bunches
mint leaves                  1 bunch
red chillie powder         2 tsp
saffron                        1/2 tsp
garam masala powder    2 tsp
lime                            2 no.
oil                              1/2 cup
salt                            3 tsp or as per taste

Garam masala powder

dry grind the following and keep in air tight container to use in different receipes

shahi jeera (black cummin) 10 gms
clove 10 gms
cardamom 10 gms
cinnamom 10 gms
black pepper 10 gms

METHOD

Marinate:
meat, curd ginger garlic paste, washed and chopped green chillies,corriander and mint leave, red chillie powder, saffron, garam masala powder and salt.    1- 2 hours or more the longer the marinate the better.

- Fry the largely chopped oions in the oil, golden brown and keep aside.

- wash the rice and add water and salt and cook it half.  (not fully cooked) and keep aside

- add a little water to the marinate and cook it  & keep aside

- Now take a large dish and put one layer of cooked meat and one layer of rice.  Spread it evenly and sprinkle the fried onion and the lemon juice  and a little of the oil left from frying the onions, on all the layers,  till all the rice and meat is over.  The water in the cooked meat also can be poured right round evenly in the dish.

- Now close the dish and place it on the stove on sim and cook it placing a weight on the lid so that it is air tight.   Allow it to cook only on sim for about 30 - 45 min.   To avoid the food from getting burnt down in the dish, you can place a pan or tava below the dish to avoid direct flame.    After 15 - 20 min. you can check if the rice and mutton is cooked and if the water is exhausted you can add a little water to cook and close it once again.

Note:  Biryani should be cooked on sim.   Even if it takes long it is worth it.  As you keep preparing you will learn the art of preparing it.  Each time you prepare you will improve .  Always try out with a small quantity.

Tur Dal

Tur Dhal











Ingredients:

Tur dhal (pigeon peas)         2 cups
saffron                                1/4 tsp
chillie powder                     2 tsps
green chillies                       3-4 slit into half
corriander                           2 - 3 stalks
 curry leaves                       1 stalk
tomato                                1

Method:
Wash the tur dhal and add all the ingredients and pressure cook
After the dhal is cooked, open the pressure cooker and smash/grind the dhal into a smooth consistency.   Add  *tamrind pulp, salt and water according to the consistency required and allow it to boil for 10 min.
Season:   Heat oil (2 table spoon) in a pan, add rye, jeera, full red chillies, 2-3 garlic flakes, a little chopped onion and curry leave.   Season well and pour in the boiled dhal and cover it.

*tamrind (1 medium size ball)
salt as per taste

Curd Rice

Curd Rice


cooked rice (soft)         2 cups
curry leaves                  2 stalks
green chillies                 4-5  (slit)
mustard seeds               1/4 tsp
dhals  (urad,tur,channa) together 2 tsp
ginger  finely chopped   1 small piece
oil                                 1 table spoon
curd                              1 cup
salt                                as per taste

Method
In a Kadai heat the oil, add mustard seeds allow to splutter then add the dhals, green chillies,  chopped ginger, curry leaves & season till the dhals is light brown, add the cooked rice and stir well.  Remove from stove allow to cool a bit then add the curd and just a little water and salt and mix well.
You can keep it in the fridge if you want to eat it chilled.                

Vegetable Fried Rice

Vegetable fried rice

Ingredients:

oil                                 2 -3 table spoons
Onion                           1
vegetables(beans, carrot, potato(chopped), peas,corn)
ginger garlic paste          2 tsp
green chillies                  3-4
saffron                           1/4 tsp
corriander leaves            5-6 stalks
cardamom                     1
cloves                            2
cinnamon                       1
Black cumin seeds         1/4 tsp
rice                                2 cups
salt                                as per taste

Method
Heat the oil in a dish.  Add the full spices (cardmom,cloves, cinnamon & black cumin seeds)
Add the onions, green chilies (slit), ginger garlic paste, saffron fry well till onions are golden brown, add the chopped vegetables & coriander  leaves and add 4 cups of water  add the salt and allow it to boil and cook for 5 - 8 min.  Add the washed rice and mix well and allow to cook on medium flame for 5 -8 min then allow it to cook on sim for  8-10 min.