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How to cook Mutton Curry

In Tamil curry essentially means sauce. The curries are made from the combination of different types of spices along with yogurt or coconut milk. This combination will depend upon different regions of India. The curry is served either wet or dry depending upon the taste of people. They are made out of mutton, chicken, fish, prawns, eggs and vegetables.

Requirements:

• Cubed 500 grams mutton
• Chopped onions 5
• Ginger – garlic paste 1 tbsp made in 1 cup of water
• Chilli powder one a half teaspoon
• Green chilli paste 1 teaspoon
• Half cup tomato puree
• Coriander powder 1 tablespoon
• Turmeric powder half tablespoon
• Yoghurt 2 cups
• 8 black peppercorns and cloves
• 1 tsp – cumin seeds, 1 cup of coriander leaves neatly chopped
• Half of cup oil
• Salt to taste

Cooking Methodology:

• Firstly flatten all the meat cubes into flat pieces.
• Now mix the yoghurt, chilli, turmeric, coriander powder and salt in the flat pieces of meat.
• Next step is to arrange half of the chopped onions in the pressure cooker at the bottom along with this arrange the pieces of meat along with yogurt mixture on the top of onions.
• Sprinkle ginger garlic water and rest of the onions then the whole spices
• Add 2 cups of hot water
• Pressure cook till done
• Now remove from the pressure cooker and cook until the gravy is thick. Once the gravy is thick add the tomato puree along with the oil
• Blend until the oil separates
• Garnish with coriander leaves and serve hot.

How to cook Chicken Biryani

Biryani has been originated in Turkey or Persia. The Muslim travelers have brought this to India and other places on the map closer to Persia. You can make a vegetable, mutton, chicken, prawn, fish biryani. The famous and most consumed is the Chicken Biryani. Traditionally earthen pots are used to make biryani to bring out the best aroma from the best quality ingredients used in the dish.

Ingredients:-

• 1 kg – chicken, cut into medium size pieces.
• ½ kg basmati rice.
• 1.5 glasses of water.
• 1 tsp. – Ginger paste.
• 1 tsp. – Garlic Paste.
• 3- Large onions finely sliced.
• 3 – Green chillies, chopped.
• 1 cup – chopped fresh mint leaves.
• 1 cup – chopped fresh coriander leaves.
• 1 tsp – red chilli powder.
• 10 strands of saffron.
• ½ cup – milk.
• 2 cups – yoghurt.
• 2-3 tbsp. – lemon juice.
• 7- Cloves.
• 2 – Bay leaves.
• 5 – Green cardamoms.
• 1 – Inch piece cinnamon.
• 2 tbsp. – ghee.
• ¾ cup – oil.
• Salt to taste.
• Grind to paste – 7 cloves, 4 cardamoms, ½ tsp – whole pepper, ½ inch piece – cinnamon.

How to cook:

• Soak saffron in milk and keep aside.
• Fry the sliced onions till crispy golden brown in color. Set aside to cool.
• When cool, grind to a coarse texture and set aside
• Rub ginger and garlic paste all over the chicken
• Add red chilli powder, half of the mint and coriander, lemon juice, green chilles, the ground spices ,crushed onions, yoghurt and the oil in which the onions were fried .Marinate for 2 hours
• In a heavy-bottomed pan, put the chicken along with the marinade and cook on medium heat until the gravy is not fully fried.
• Boil 1.5 glasses of water, when hot enough add some whole cloves, bay leaves, cardamoms and cinnamon then add salt and the rice. Parboil the Rice
• Drain the water and keep the rice side
• To layer the biryani add ghee in an earthen pot and layer rice then chicken gravy then rice and add the saffron milk to it
• Put the remaining ghee , coriander, mint leaves to garnish
• Seal the biryani and cook till rice is fully cooked
• Serve hot with raita.

How to cook Meat Kebab 

India is known for its variety of cuisines. Among them Kebabs are very famous across the world. The Kebabs are made both using vegetables and non vegetarian items. Most of the Kebabs are made using minced or medium sized meat. The meat used is generally of lamb or chicken . The fish kebabs are less to be found. The kebabs originated from Greece and in Arabic it literally means to fry. Here we shall learn how to make Shami Kebab.

Ingredients:

• Half kg. Of minced meat cleaned and washed.
• Eggs – 2 of them thoroughly beaten.
• Gram dal 6 tablespoon soaked for at least 30 minutes.
• Oil – 6 tablespoon.
• Cumin seeds – 2 teaspoon.
• 5 – Cloves and 6 – green cardamoms.
• 2 large onions finely chopped.
• Coarsely pound 15 cloves of garlic.
• Coarsely pounded 2.5” inch ginger.
• Finely chopped 8 – green chillies.
• ½ tsp – turmeric powder and 3 teaspoon red chilli powder.
• 4 tsp. – coriander powder.
• Handful – coriander leaves, finely chopped.
• Oil for shallow frying.
• Salt as per taste.

How to cook:

• Take a heavy bottomed vessel and heat 6 tablespoon of oil. Now add the cumin seeds, cardamoms and cloves and sauté them. Once they are sautéed add finely chopped garlic, onions, ginger and green chilles.
• Once the onions turn translucent then add the gram dal after draining the water; then add the kheema, salt and turmeric powder.
• Keep on stirring often until kheema and dal become tender and water dries off.
• Again Sauté after adding red chilli powder, coriander powder & coriander leaves.
• Now beat the eggs and mix them to the kheema mixture.
• Heat the oil thoroughly in a heavy bottomed pan. Now take the mixture and make flattened kebabs; shallow fry them till their golden brown.
• Serve hot with chutney.

Fried Fish Recipe

Fried fish is a regular dish made all over the world in different ways and has its different versions that are all palatable. It goes well with chips or if you want something Indian then try it with dal and rice. Fish is consumed in India far and wide. The delicious Indian masalas used in making fish and eaten with the rice makes it a wonderful combination. It’s a staple in the coastline belt of India.

Ingredients:

• 1 Kg fresh fish fillets
• 1 – egg white, beaten
• 1 cup – bread crumbs
• 2 tbsp – melted butter
• Salt as per taste
• ¼ tsp – pepper powder

How to cook:

• Preheat oven at 350 degree C.
• Mix egg, salt and pepper
• Dip the fillets in egg
• Roll in bread crumbs
• On a baking tray put the fish to bake after greasing it
• Pour melted butter over fillets
• Bake for 10 mins or till it’s done

Uttapam Recipe

Uttapam is made from the blend of Urad dal and rice. This combination is excellent and vital for health and has greater nutritious values like vitamin B, folic acid and other protein. In India this south Indian dish can be served during brunch, lunch or dinner. The cuisine was initially discovered in 1^st Century A.D. The same is eaten all across India especially in hotels which serve South Indian Cuisine.

Ingredients:-

• Dosa Batter- 1 Cup.
• Tomato- 1.
• Small onion- 1.
• Broken Cashew nuts- 5-7 pieces.
• Green chillies 1-2.
• Coriander leaves- 1 bunch.

Cooking Method :

• Wash and chop all the ingredients then mix it batter.
• Add salt as per taste.
• Now take a non stick pan and heat it.
• Cover the pan by adding teaspoon of oil.
• Now slowly flip it and let other side get cooked.
• It should smell nice and crisp.
• Serve it hot with the combination of coconut chutney.

Poha Recipe

Poha has inherited quality of easy digestion and gets ready in minutes for a tummy full breakfast. It is suitable to consume for all age group, made from flattened rice. Best paired with onions, grated coconut and coriander leaves

Ingredients

• Beaten Rice- 1 cup.
• Crushed Groundnuts- ¼ Cup.
• Coconut grated- ¼ Cup.
• Coriander leaves- ¼ Cup.
• Curry leaves- 1 stalk.
• Sugar- ¼ tsp.
• Salt to taste.
• Green chillies- 4.
• Lime Juice- 1 tsp.
• Oil- 1.5 tsp.
• Chopped onions-2.
• Chopped small potatoes- 2.
• Cumin and Mustard seeds- ½ tsp.

Procedure

• In a vessel, Wash poha till clean.
• In a heavy sauce pan, heat little oil, add seeds and then potatoes.
• Add curry leaves and green chillies and stir it for 2-3 minutes.
• Add fried onions till tender.
• Now add poha and other ingredients.
• If you want little pungent taste, squeeze few drops of lemon.
• Garnish with little coriander and grated coconut.
• Serve with hot tea or coffee.

Malai Kofta Recipe

The blend of rich creamy texture Malai and combination of Kofta (vegetarian balls) makes this cuisine scrumptious, finger smacking and delicious. In India, this combination was introduced by Moghuls. In ancient times, it is also referred to cooking style of Punjab of using Malai in food.

Ingredients:-

For Gravy

• Cream (125 Gms).
• Paneer or Khoya (75 gms).
• Milk (150 ml).
• Cashew nut- (50 Gms).
• White pepper powder (3 tsp.).
• Sugar (2.5 tsp.).
• Grated Ginger (2 tsp.).
• Nutmeg powder (¼ tsp.).
• Turmeric powder (1/2 tsp.).
• Garlic crushed (1 tsp.).
• Cinnamon (1).
• Cloves (6).
• Salt to taste.
• Ghee (3 tsp.).

For Kofta

• Khoya (50 gms).
• Paneer (50 gms).
• Medium sized potatoes- (5).
• Cashew nuts- (20 Gms).
• Raisins (20 Gms).
• Chopped green chillies (4 to 5).
• Ginger grated (½ tsp.).
• Chopped Coriander (1 tsp.).
• Cumin seeds (1/2 tsp.).
• Salt to taste.

For Garnishing

• Grated cheese or Paneer (1 tbsp.).
• Chopped coriander- (1 tbsp.).

Cooking:

• Wash and boil potatoes.
• Mix all the ingredients of Kofta except raisins.
• Make small balls and then flatten it with cashew and raisins and then again make them into the balls.
• Repeat the procedure for the remaining dough and keep it on side.
• Roast cloves, cinnamon, cardamom together.
• Dry grind them, well grind all other gravy ingredients except ghee.
• In a skillet, heat ghee and then add dry powders, add gravy paste. After 2-3 minutes, then allow them to fry for 5-7 minutes.
• Now add 2 cups of water and let them simmer for 15 minutes on low flame.
• Warm the Kofta on tava.
• In a serving dish, place the Kofta and then add hot gravy on the koftas,
• Next place it in a hot oven for 5 minutes
• Serve hot with various breads or rice.

How to cook Kachori

We Indians love our snacks. There cannot be a better snack than the humble Kachori. This snack is made and eaten at street stalls around the country. However the best part is that it can be made and eaten at home.

Ingredients

• Urad dal- (½ Cup).
• Asafoetida– (5 pinches).
• Ginger and green chillies paste (3 tbsps.)
• Red chilli powder- (1/2 tsp.).
• Pepper powder- (1/2 tsp.).
• Salt- (1/2 tsp.).
• Oil (8 tbsps.).
• Maida (3 cups).
• Oil for frying.

Method

For stuffing

• In a vessel, first soak urad dal overnight, then semi grind it with little water
• In non stick pan heat 2 tsp. of oil and add the Asafoetida.
• Add green chilli and ginger paste.
• Put the dal when the oil separates.
• Stir it nicely and do not allow the dal to stick at the bottom.
• Add pepper, salt, chilli and mix it well.
• Continue the stirring procedure till the dal starts to thicken

For kachori:

• Prepare dough with a combination of Maida, oil and salt.
• Make small balls with this dough.
• Add the stuffing to the balls and flatten them.
• Roll them again in rounds and deep fry them
• Serve them for snacks or breakfast.