Masi's Pepper Chicken

  Ingredients
  2 breasts of chicken
  3 tb sps onion paste
  1 t sp ginger paste
  1 t sp garlic paste
  3 cloves of fresh garlic crushed
  2 t sp crushed black pepper
  salt to taste
  1 tb sp yogurt
  1 1/2 tb sp cooking oil
  coriander leaves for garnish


    Method

• Wash the chicken breast and pat dry with a kitchen towel.
• Poke the chicken all over with a fork for the marinade to soak in.
• Marinate the chicken with all the ingredients except oil and coriander leaves and let it soak for as long as possible. You could do it over night and leave it in the fridge.
• Heat oil in a frypan or kadai till smoking. Lower heat , place the chicken pieces flat in the frypan and cook for a minute or so to seal . Turn and do the same to the other side.
• Add any extra marinade and cover. Cook on a very low flame, turning the chicken once or twice.
• Check to see if the chicken is cooked through.Dry out any extra liquid.It should be just coated with the masala.
• Sprinkle fresh coriander leaves and serve with a salad and mashed potatoes.

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Mangalore Prawn/ Fish /veg. curry

  Ingredients
  200 gms prawns or your favourite fish cut into cubes
  1/2 cup chopped onions
  2 cloves of garlic
  small piece ginger
  2 medium size tomatoes chopped roughly
  3/4 dhania (coriander powder)
  1/2 t sp jeera (cumin) powder
  chilli powder to taste
  salt to taste
  2-3 green chillies slit and cut into half
  1 tb sp cooking oil
  1/4 piece of fresh coconut or 2 tbsps of coconut powder/dessicated coconut


      Method

• Heat oil in a frypan, add chopped oniond and fry till golden brown .
• Add chopped ginger, garlic, dhania powder and jeera powder and fry till the raw smell goes.
• Add chopped tomaoes and salt and cook till soft.Remove from heat, cool and grind to a paste along with the coconut.
• Put the ground  masala back in the fry pan. add the slit green chillies,and ginger julliens and cook for 5 minutes. Add 1/2 cup water if the masala is too thick and bring to a boil.
•  Now add the prawns/ fish and cook till  tender. Do not over cook the prawns or they'll turn hard.
• Serve with boiled rice.

                                                    
  Vegetarian option
  Replace the fish with mushrooms or fried cubes of brinjal(egg plant) or try any of your favourite vegetable    that you feel  will taste good with this strong  robust masala.I repeat, use your imagination.

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  Note:
A quicker version is to grind the raw ingredients, fry for 5 minutes, add the fish/ prawns and cook till done.
Tamrind pulp can be added before adding the prawns to give it a slightly sour taste.
A really satisfying  quick dish for a cold winter evening . 
 
 

Kadai Chicken

  Ingredients

  800 gms chicken
  200 gms/ approximately 1cup chopped onions 
  1tbsp ginger paste
  1 1/2 tb sps garlic paste
  200 gms /1 cup yogurt
  3 tbsps oil
  1" stick cinnamon
  4-5 cloves
  5 green cardmoms
  1 tb sp coriander powder
  1 t sp red chilli powder
  2 tb sps kasuri methi /dry fenugreek leaves crushed and soaked in 1/2 cup warm water
  salt to taste
  1 tb sp chopped green coriander
  ginger julliens


      Method

• Wash and cut the chicken into 8 pieces skin removed.
• Heat oil in a kadai/ large frypan.
• Add all the whole masalas, add the chopped onions and fry till golden brown and a bit soft.
• Add ginger paste and fry well ,not letting it stick to the pan.
• Add the chicken pieces and fry till brown on all sides.
• Now add the garlic paste  and Kasuri methi/ dry fenugrrek leaves that have been soaked in water for 10 minutes and fry well for atleast 5 minutes.
• Add the dry masalas and let it cook till the raw smell goes. Sprinkle a little water if too dry.
• The chicken should be well browned by now.
• Lower heat and add well beaten yogurt, stirring all the time so that it does not split.
• Mix well with the chicken and cover the kadai /pan with a lid and cook for 10 minutes.
• Remove the cover and gently turn the chicken, it should have enough liquid, if not add 1/4 cup water, mix well and cover for another 5-7 minutes.
• Check if the chicken is tender and cook on slow heat without the lid for another 2-3 minutes, taking care not to break the pieces.The masala should coat the chiken well but should not be too dry.
• Sprinkle chopped green coriander and ginger julliens on top and serve with rotis/parathas or rice.

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Kashmiri koftas (Meat Balls)

   Ingredients

  500 gms mutton keema(mince)

  1 1/2 tb sp yogurt

  300 ml water

  3 tb sps ghee/ cooking oil

  Marinade

  2 medium sized onions chopped fine

  11/2 tb sp garlic chopped fine

  1 tb sp chopped ginger

  1t sp whole jeera(cumin seeds)

  a good pinch of  hing (asaphoteida)

  1/4 t sp ginger powder

  1/2 t sp chilli powder

  salt to taste

 

  2 tb sps chopped coriander leaves

  2-3 green chillies chopped fine

  1 tb sp mustard oil

       Method

• Fry onions and garlic together till golden brown.
• Add half of the fried onion/ garlic mixture to the mince and reserve half.
• Marinate the keema with all the  marinade ingredients including the mustard oil,green chillies and coriander leaves and mix well.Leave aside for atleast 2-3 hours.
• Heat ghee/ oil in a very heavy bottomed pan.
• Add the fried onion /garlic paste .
• Beat the curd well and mix with 1 1/2 glasses of water. Add to the onion mixture and let it come to a simmer.Keep the flame low so that the mixture doesn't curdle.
• Form koftas (round balls) about the size of a lime, with the marinated keema and drop them gently into the simmering curry.Keep the flame low and let the koftas bind and  cook gently.Do not cover.
• Do not stir with a spoon , just shake the pan gently, taking care not to break the koftas.
• When the water dries up, sprinkle some more and let it cook till ghee separates and the koftas are well coated and golden brown.
• Garnish with fresh coriander leaves chopped fine.
• Serve with hot parathas or enjoy as a snack.

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 Thanks to Raj aunty and Raina uncle who fed us generously and shared their  recipes enthusiastically.

Mutton Pasandas

 
  Ingredients

  1 kg lean mutton cut into pasandas (method given below)
  3/4 ccup curd
  1 1/2 t sp red chilli powder
  1 tb sp dhania/coriander powder
  1/2 t sp haldi/turmeric powder
  1/2 t sp whole jeera/cumin seeds
  salt to taste
  2 tsps Kasoori methi/ dry methi leaves or 2tb sps fresh methi leaves chopped fine
  3 green chillies finely chopped
  2 medium sized onions sliced fine
  1/2 cup ground onion
  11/2 tb sps ground garlic
  1 tb sp ground ginger
  3 black cardamoms
  7 cloves
  two 2" sticks cinnamon
  3 tbsps oil
  2 tbsps ghee 


      Method

• Clean and cut the meat into1/2" thick and 2" square pieces.(Your butcher will do this for you.)
• Beat each piece into pasandas with the back of a  wet a knife or hammer ,till it is flat and fibres separate.
• Mix curd, salt chillies, dhania powder, cumin seeds, haldi, methi leaves, ground onions,ginger and garlic with the meat and marinate for atleast 1/2 an hour.
• Heat the oil in a large fry pan, add the cardamom, cloves and cinnamon.
• Add sliced onions and fry till golden brown.
• Remove the pan from fire and place the pasandas flat and evenly.
• Add 1 cup water and cook covered with a lid on medium heat till tender and very little water remains.
• Add ghee and place the pan on a hot tawa/ griddle with the lid on tight till water dries up and ghee remains.Serve with hot roties or parathas.

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Rogan Josh

  Ingredients
  250 gms mutton from leg
  1 onion sliced fine
  1 onion ground to paste
  1/2 cup sour yoghurt
  whole garam masala (3 cloves 1/2 t sp chilli powder
  3 cardmoms, 1" cinamon,1 bay leaf)
  1 1/2 t sps ginger garlic paste
  2 tomatoes chopped
  salt to taste
  1/2 t sp tandoori garam masala
  1/2 t spcumin powder
  1/2 cup coriander leaves


  Method

• Soak mutton in yoghurt for 1/2 an hour.
• Heat oil in a pressure cooker, add whole garam masalas and sliced onions and fry till golden brown.
• Add onion ,ginger garlic paste cumin powder and chilli powder, fry for 2-3 minutes.
• Add chopped tomatoes and coriander leaves and stir fry till tomatoes are tender
• Now add mutton pieces and stir fry for 10 minutes.
• Add t1 1/2 cups of hot water and pressure cook for 5-7 minutes.
• Check if the mutton is tender, and let it cook without the lid till its well coated with the masalas.
• Serve sprinkled with coriander leaves and garam masala,

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Tangri kebab (tandoori drumsticks)

  Ingredients
 
  1kg chicken drumsticks
  1/2 tsp salt
  1 tsp red chilli powder
  11/2 t sp jeera powder
  1 tb sp ginger garlic paste
  1 t sp tandoori garam masala ( 1'' piece cinamon, 3 green cardamoms, 5 cloves, 1black cardamom,5        peppercorns ground together)
  1 t sp lemon juice
  1/2 cup sour curd (yoghurt)
  3 tb sps oil
  a pinch of tandoori colour (optional)

•        Method
• Wash the drumsticks and wipe dry with a kithen towel.
• Make small slits on both sides.
• Rub lemon juice and all the dry masalas on the chicken and keep aside for 1/2 an hour.
• Whip the curd ,add 3 tb sps oil, tandoori colour and marinate the chicken in it for at least 4-5 hours.
• Preheat the oven to 250 deg.C
• Put the chicken in an oven proof  tray or dish and cook for 15 minutes,
• Pull out the tray and turn the chicken pieces and cook for 7-10 minutes or till done.
• Excess marInade if any can be dried under a hot grill.
• Sprinkle chat masala and serve with onion rings and lemon wedges.

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Ipsy Tipsy Khowsuey

Khowsuey is essentially a non veg. soup had with noodles. I have cooked it often with a combination of vegetables and tofu or paneer with favouable results.Its great for impromptu get togethers and can turn an otherwise ordinary evening into one filled with fun and excitement. You can ask your friends to join in to prepare the garnishings and  The wilder your imaginations, the yummier your results will be.

This is an authentic Burmese recipe from a friend's ma in law who happened to be a Burmese.Have fun!!


  Ingredients
1kg. chicken or (mutton)
milk extract of 2 coconuts or 4 tb sps of Maggi coconut milk powder mixed with 4 cups(600ml.) of water
2 tb. sps of besan(gram flour)
2 medium sized onions sliced fine
2 t sps ginger garlic paste
11/2 t sp corriander powder
chilli powder to taste
salt to taste
1 1/2 tb sps cooking oil

Garnishing
1 small bowl of finely chopped onions
1 small bowl of finely chopped spring onions with the greens
1small  bowl of finely chopped garlic fried golden brown
1small  bowl of crisp fried noodles
green chillies
chilli paste made with red chilli flakes/powder fried in oil
lime/lemon quarters
hard boiled eggs chopped if preferred
cubed or grated cheese if preferred

      Method

• heat oil in a large pan
• add  sliced onions, fry till golden brown
• add ginger garlic paste and fry well
• add the chicken pieces and fry well for atleast 10 minutes till golden brown
• add salt  corriander powder and chilli powder
• add 4 cups of water and cook till chicken is tender
• dry roast the besan till the raw smell goes and blend it with 1 cup of water , make sure there are no lumps
• pour the besan paste in a thin stream into the chiken soup, stirring all the time till the soup thickens
• if using fresh coconut, add the 2nd extract and let it cook till its well blended..Or add the cocnut milk powder mixed with water and cook on a medium flame. Taste and adjust the seasoning or add more coconut if required
• add the 1st extract of fresh coconut just before serving. Keep the flame low and let it heat well gently.
• Boil noodles of your choice
• serve noodles in deep bowls, add chicken and lots of soup topped with the garnishing of your choice
• give it a squeeze of lemon for that added zing

For the vegetarian version you can use any strong vegetable stock like onion and garlic.Add mushrooms, broccoli, baby corn,zuccini or any other vegetable of your choice. Add tofu/ paneer/cooked soya chunks for the protein. Follow the same procedure as the non veg version.
Enjoy!!!

KEEMA MATAR/ALOO OR SOYA GRANULES WITH MATAR/ALOO

Ingredients

1/2 kg mutton mince
2  medium sized onions
3t. sps. ginger garlic paste
2tb. sps tomato puree or 3 large tomaoes chopped or grated.
1/2 t sp haldi powder
1/2 t sp chilli powder
1tbsp heaped dhania (coriander) powder
salt to taste
2-3 sticks of cinnamon
5 green cardmoms
3 cloves
1 bay leaf      
1 small bowl of peas or 5 small potatoes peeled
2 tb sps veg. oil

• Heat oil in a pan or pressure cooker.
• Add onions and the whole masalas and fry till golden brown.
• Add washed keema and fry for atleast 15 minutes.
• Add ginger garlic paste and fry till the raw smell goes.
• Mix the powder masalas with a tb. sp of water and add to the keema and fry till well blended, taking care not to let it stick. Sprinkle a little water if it sticks and fry till well browned.
• Add tomato puree or chopped tomatoes and fry for a further 5 minutes or till the tomatoes are well cooked.
• Add the peas. If using potatoes, add and fry for 2-3 minutes till they are coated with the masala.
• Add one glass of water and pressure cook till high pressure. Lower the heat and cook for 3-4 minutes.
• Remove from heat and  do not open the cooker till its cool.
• Open the cooker ,check if the potatoes are done and dry out extra water.
• Garnish with chopped corriander leaves and serve with hot rotis or parathas.

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NOTE:  My veg. friends can use the same recipe by replacing mutton mince with soya granules and adjusting the cooking time accordingly.

Emily's Favourite Mutton Kalia

Ingredients
1 kg mutton
6-8 potatoes
4 tb. sps tomato puree
3 heaped t. sps garlic paste
3 heaped t. sps ginger paste
2 heaped tb. sps dhania powder
1 t. sp haldi powder
garam masala made with cinnamon, cloves and small cardamom
salt to taste
red chilli powder to taste
4 big onions finely sliced
3tb. cooking oil

• Heat oil in the pressure cooker.
• Add sliced onions and fry till golden brown.
• Add mutton and fry for 10- 15 minutes.
• Add ginger garlic paste and cook till the raw smell goes.
• Add the dry masalas mixed with 1/4 cup water and cook for another 5 minutes.
• Add tomato puree and cook till reddish brown.
• Peel potatoes and prick with a fork and fry with the mutton for 5 minutes.
• Add 1/2 glasses  of water and pressure cook on high heat till pressure is teached.
• Reduce heat and let it cook for 7-10 minutes.
• Remove from heat and let the cooker cool down naturally.
• Open the cooker and check if the mutton is tender,cook without the lid for another 2-3 minutes.
• Transfer to a shallow dish, sprinkle garam masala, chopped coriander leaves and serve with hot rotis.

Note: Vegetarians can cook the same dish with soya chunks instead of mutton, reducing the  amount of water and cooking time as required.
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