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
• You can find us here:http://www.facebook.com/TastyTangles

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.

Bitter Gourd /Karela curry

Bitter Gourd /Karela  curry:

Bitter gourd                        4-5

Onion                                    2

Saffron                                 ½ tsp

Chili powder                       2 tsp

Ginger garlic paste               2 tsp

cumin powder                      2 tsp

Coriander powder                2 tsp

Tamarind                             1 small ball

Salt                                      2 tsp or as per taste

Oil                                       3 table spoon

Method:

Scrape the bitter gourd slightly cut it into slices, remove the seeds and wash it well keep it aside in water with a little salt and a little saffron powder. Take  a pan  heat the oil and fry the slices light brown and keep aside.

In a dish, heat the oil (the same oil in which the slices were fried can be used), add the finely chopped onions and fry it till golden brown, add ginger garlic paste and fry it well, then add all the powders (saffron, chili, cumin & coriander)  then add the fried  bitter gourd slices and mix it well .  Squeeze out the juice from the tamarind and add it and allow it cook on slow fire  (sim) for about 6-8 minutes.  Check the consistency accordingly (semi dry) and remove from the stove.  It can be served with hot rice or roti.

Khichidi

Khichidi:

Rice                                 200 gms

Onion                               1

Green chili                         2-3

Ginger garlic paste            1 tsp

Masoor dal                       50 gms

Saffron                              ½ tsp

Oil                                    2 table spoons

Clove                               2

Cardamom                       1

Cinnamon                         1

Salt                                  2 tsp

Method:

Mix the rice and dal, wash it and keep aside.

In a dish, heat the oil, add the clove, cardamom and cinnamon, then add the onions and slit green chili and fry well till golden brown, add the ginger garlic paste, saffron, add water (double measure of the rice) (2 cups of water to 1 cup rice)  add 2 tsp of salt or according to your taste and allow the water to boil.  Then add the washed rice and dal and allow it to cook of medium flame for about 5 minutes then lower the flame and cook on sim.  Check if the rice is cooked if not you can add a little water, close the dish and keep a weight on it to cook ‘on dum’ i.e. sim.  (The same can be prepared in a pressure cooker)

You can serve it hot with tomato chutney or dry coconut chutney .  It can also be eaten with curd.

Chicken Manchuria

Chicken Manchuria

Chicken (boneless)                      250 gms

Egg                                              1

Ginger garlic paste                        1 tsp

Red chillie powder                        1 tsp

Maida                                           1 tsp

Cornflour                                      2 tsp

Salt                                               1 tsp

Oil for deep frying

Onions                                          2 (finely chopped)

Soya sauce                                    1 table spoons

Green chillie sauce                         2 tsp

Green chillies                                 2-3 (finely chopped)

Tomato sauce                                2 tsp

Coriander leaves                            8-10 stalks

Method:

Wash and marinate the chicken pieces with egg. Ginger garlic paste, red chili powder, maida, cornflour and salt for about ½ hour.  Take a Wok or kadai with oil for deep frying,  when the oil is hot fry the chicken pieces few at a time.  Remove and keep aside.

Take a another dish or kadai , heat 2 table spoons of oil, add the finely chopped onions and fry till golden brown, add ginger garlic paste or finely chopped (1tsp),  finely chopped green chili, add the soya, chili and tomato sauce and fry well, add just a little salt as there is salt already in the chicken fried pieces, add a little ¼ cup of water and allow it to cook for a while, you can add a paste of 1 table spoon of cornflour to thicken the sauce.  Then add the fried pieces and stir it well till the sauce covers all the pieces, Remove and  garnish with chopped coriander.