Gulnaz Ka Pakwan - Ms. Syeda Gulnaz Tareen

GulnazKaPakwanMyTraditionalFoodRecipesofErstwhilePrincelyMysoreState

MS.SYEDAGULNAZTAREEN

Copyright2015Ms.SyedaGulnazTareen.Allrightsreserved.

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978-1-4828-4846-5(sc)

978-1-4828-4845-8(e)

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05/30/2015

TableofContentsINTRODUCTION

INGREDIENTSILLUSTRATED

POPULARBREAKFASTRECIPES

IdlisandDosas

MasalaDosa

RavaDosa

DahiVadaandUradVada

UpmaandKesariBhath

ROTISANDPARATHAS

AlooParathas

MulliParathas

MethiParathas

ChawalkiRoti

CURRIESTOGOWITHBREAKFAST-VEGETARIANCURRIES

MoongDaalTadaka

ChannaDaal

DaalMakhani

ChannaPalakDaal

KhabuliChanna

RajmaCurry

Mod(Sprouted)MoongSundal

AlooPalya

DumGobi

AlooBainganSukha(PotatoesandEggplantfry)

MilwiTharkariKhurma(MixedVegetablecurry)

CURRIESTOGOWITHBREAKFAST-NON-VEGETARIAN

PayakaShorba(Lamblegscurry)

KheemaSukha(MincedMeatFry)

BhejaSukha(LambBrainFry)

AndaykaKharaz

Kubat(Adishmadewithcoconutmilk)

DISHESFORLUNCHANDDINNER-VEGETARIANCURRIES

ToorDaalPalakKatli

ToorDaal(AlsoknownasSambar)

Mulli-MoongKadai

BhajikaChar

BesankiKadai

BagaraBaingan

KhattaBaingan

TomatokaBhurta

ChannaMod-Baingan

NON-VEGETARIANCURRIES

GoshtKhurma

GoshtTharkariSalan

Dalcha

KoftaSalan(Muttonballscurry)

GoshtBainganSalan

Kulthikakat(madefromorseGramextract)withkoftaoregg.

TomatokaKhatta

KhoprekaChar

MurghKhurma(ChickenKhurma)

MurghKadai(Kadaichicken)

MachilikaSalan(FishCurry)

JhingaTomatoSalan

SIDEDISHES-VEGETARIAN

Aloo-Palak

BhendiPalya

SaimkiPhalliKiSabzi

MatkiKiPhalliKiSabzi

Bean-Aloo-MethiSabzi

PalakCutletkaChar

Khaddu(Pumpkin)Palya

SIDEDISHES-NONVEGETARIAN

AndaySoykisabzi

GoshtMasala

Achar-Gosht

BhunaGosht

Passanday

Kaliji-GurdhaSalan

Kaliji-GurdhaMasala

BhajiGosht

GoshtMethiMasala

IraniKabab

SheekKabab

GoshtSukhaKabab

BadiMirchShikumpuri

NargiziKofta

MurghDoPiyaza

MurghKabab(ChickenKabab)

BhunaMurgh(TandooriChicken)

TaliMachili(FishFry)

DumMachili(BakedFish)

MurghMasala(SpicyChickenCurry)

MurghBadiMirchMasala(ChickenCapsicumMasala)

Jhingamasala(ShrimpsCurry)

PathaGobi(Cabbage)Kheema

RICEDISHES-VEGETARIAN

BasmatiBagaraChawal(FriedRice)

Kichidi

SabziBiryani(VegetableBiryani)

BisiBelaBhath

NimbuChawal(LemonRice)

RICEDISHES-NONVEGETARIAN

GoshtBiryani(MuttonBiryani)

Haleem(MuttonorchickenHaleem)

Khubuli(PeasPulav)

MurghBiryani(ChickenBiryani)

MurghKaHaleem(ChickenHaleem)

JhingaBiryani(ShrimpsBiryani)

CHUTNEYSANDSALADRECIPES

Narial(Coconut)Chutney

NarialandMoongPhalliChutney(CoconutandpeanutChutney)

ChannaDaalChutney

SukhiChutney

TomatoChutney

PudinaChutney

KheeraRaitha(CucumberRaitha)

GajarRaitha(CarrotRaitha)

SNACKSANDSTARTERSVEGETARIAN

ChannaDaalVada

MaddurVada

Kosambari

HalwaPoori

SabziCutlets

SNACKSANDSTARTERS-NONVEGETARIAN

GoshtCutlets(MuttonCutlets)

ShamiKabab

Shikumpur

KheemaSamosa

KheemaSaviyaNamkeen(MincedmeatVermicelli)

DESSERTS

GajarHalwa(CarrotSweet)

SheerKhurma(MilkVermicelli)

GudkiKheer

Zarda

AndaykaHalwa

Lawkikikheer(BottleGourdSweet)

Muzzaffer(Ricepudding)

Firni

DumRote

DumkiSaviya(Vermicelli)

MeethaDahiVada

DoublekaMeetha

AndaykiMithai

BadamkaHalwa(AlmondHalwa)

ChannaDaalkaMeetha(Bengalgramsweet)

Khajoor(Sweet)

Falooda

INTRODUCTIONThetraditionalSouthIndianCuisinehasfoundaspecialplaceintheworldofcookingandwithfoodlovers.TheculinaryofMuslimsintheformerprincelyMysoreStatewhichwasruled both by the Wadiyar kings and the Tippu Sultan also has developed a blendeduniqueness.Mostoftheseculinaryhaveremainedunpublishedanddonotformpartofastandardcookbook.Theauthorhadmadeanattemptthroughthisbooktoopenupthesedeliciousrecipestofoodloversworldoverandalsotohelptheinexperiencedprofessionalcoupleswhoestablishanewhomeandwouldliketocookandtastethemoderatelyspicyandquicktomakerecipeswithmouthwateringtasteandappetizingflavors.Thebookhasboth vegetarian and non-vegetarian recipes written in simple language with generousillustrations of both raw ingredients as well as the finished dishes. The book has alsoattempted to guide the new homemakerwith tips of spices to be stocked, glossary ofvariouspulses, spices, vegetables andgreen leaveswithbothEnglish andHindinames.Thebookisstructuredwiththefollowingdivisions:

1. Breakfastrecipes2. LunchandDinnerrecipes3. Sidedishes4. Ricedishes5. ChutneysandSaladrecipes6. SnacksandStarters7. Desserts

All the recipes in thisbookareoriginalandarecommonlycooked inamiddleclasshome.Theauthorhails froma traditionalmiddleclassMuslimfamilyfromMysoreandhastravelledextensivelyacrossIndiaandotherWesternCountries.ShewasmotivatedtopublishherrecipesonthestrongsuggestionfromherprofessionaldaughterwhoworksatUSandallherfriendswhohavetastedherdishesbothinIndiaandabroad.Theauthorcanbecontactedone-mailforanysuggestionorclarificationattareengulnaz@yahoo.co.in.

INGREDIENTSILLUSTRATED

VEGETABLES

BottleGourd/Lauki Capsicum/ShimalaaMirch Cauliflower/DumGobhii Carrot/Gaajar

Cucumber/Khiraa Eggplant/Brinjal/Baingan GreenChili/HariiMirch Pumpkin/Kadduu

Tomato/Tamaatar Onion/Pyaaj Pea/Mattar Potato/Aloo

GreenBeans/Coraa Oakr/LadiesFinger/Bhindii ClusterBeans/MatkikiPhalli BroadBeans/SaimkiPhalli

ChayoteSquash/Chow-Chow/ChoCho Knolkhol/Gathgobi Radish/Mulli PathaGobi/Cabbage

LEAVES

CorianderLeaves/Dhaniapatta Curryleaves/MeedthiiNeem Mintleaves/Pudina

DillLeaves/SoyKaPatha FenugreekLeaves/Methipatta Spinach/Palak

PULSESANDCEREALS

PigeonPeas/ArharkiDaal ChickPeas/Channa GreenGram/MoongDaal

Black-eyedbeans/Lobhia SplitBengalgram/ChanaDaalChickpeas(White)/

KabuliChana

RedLentils/Masoor Pea/Mataar KidneyBeans/Rajma

Seasame/Til UradKaaliDaal/BlackgramDaal SplittedGreenGram/MoongDaal

Horsegram/KulthiBroken

wheat/Dalia

SPICES

Ginger/Adarak Garlic/Lahsun CaromSeeds/Ajwain Cinnamon/Daalchini

Cumin/Jeera GreenCardamom/Elaichi BrownCardamom/Elaichi(Moti) Clove/Laung

Bayleaf/TejPatta Blackpepper/KaaliMirchi

MustardSeeds(small)/Raai

DRYFRUITSANDGENERALS

DryGrapes/Kismis Almond/Badam Semolina/Rava/Sooji RefinedFlour/Maida

Khajoor/Dates Saffron/Zafron Poppyseeds/KusKus Cashewnuts

Vermicelli/Saviyan Millet/Sago/Saboodana

EXPLANATORYNOTE:

GaramMasala Powder will contain Cinnamon, Cardamom and Cloves inequalproportiongroundandstored.

WholeGaramMasalameansun-groundmixture ofCardamom,CinnamonandCloves.

Zeera-Methi Powder is a mixture prepared by roasting and grinding ofFenugreekseedsandCumininequalproportion.

Ginger-garlic Paste is a ground mixture of cleaned ginger and garlic,normallystoredinfridgeforseveralmonths.

TherecipesofcurriesgivenforParathasalsohavesomecommonalitieswiththoseinother parts of India,with slightmodification of the spices,with the use ofBayLeaves(Tejpatha),StarAnise(ChakraPhool),CaromSeeds(Ajwaain),Mace(Javitri)andFennelSeeds(Saunf).Allthesespicesmakethetastestrong,andisrelishedinsomepartsofthecountry,butarenotcommonlyinuseintheSouthIndiandishes,particularlyinMysore.

BayLeaves/Tejpatha StarAnise/ChakraPhool CaromSeeds/Ajwaain

Mace/Javitri FennelSeeds/Saunf

BREAKFASTTraditionally,breakfastinIndiaissumptuous,thoughthecuisinewillbeasdiverseas

the countrys demography. Interestingly, it is not unusual that people go out to pick upbreakfastfromthemorninghawkersofbreakfastorDhabasoreatonthewaytoofficeortotheirworkplace.Conventionallybreakfastiscookedathomeandservedstomachfullandoftenpackedandtakenaslunchatworkplace.ThecommonlyconsumedstaplefoodinNorthIndiaisaParathaoraRoti,whilethatinSouthIndiaisaRiceIdli,DosaorUpmaorKichidiorPoorialongwithvegetarianandnon-vegetariansidedishes.

IdliandVadaVendor

AgrandbreakfastofMuslimfestivities,wouldincludealargecombinationsofthedishesone would typically see, for instance, Parathas, Kheema Sukha, Bheja, DaalMakhani,Khichidi,PayakaShorba,etc.,withdisheslikeFirniorMuzaffer.PooriandAlooPalyaAgrandbreakfastmaynothaveanIdlioranUpmawhichareconsideredasroutinedishesofbreakfast.

POPULARBREAKFASTRECIPES

IdlisandDosas

IdliSteamingpot

InIndiareadybatterisavailableineverygrocerystoreformakingIdliandDosa.Butonecanpreparethebatterathomebygrinding(soakedboiledriceanduraddaalas80:20andone tablespoonofmethi seeds) soaked inwater for3-4hours.Batterwith thick texturewillbeusedforIdliandthesamecanbeusedtomakeDosamakingitthinnertospreadonflatnon-stickpanjustlikeapancake.TomakeIdlipuffy,addapinchofCookingSodaand stir the batter before use. Idli is cooked in specially designed IdliCookerwhere itneeds tobe cooked in steam for15-20minutes. Idli andDosa are servedwithCoconutChutney,PeanutChutney,ChanaDaalChutney,andwithanyoftheDaalsorSambar.

IdliwithPeanutChutney

DosawithCoconutChutney&ChanaDaal

MasalaDosaThisisatypicalSouthIndiandishwhichisfoldedandservedwithAlooPalyaandvarietyofchutneys.ThepreparationissameasDosaanddiffersonlyinthestyleofserving.

TypicalMasalaDosaservedinaSouthIndianRestaurant

RavaDosaRavaDosaispreparedwithSemolina(2cups),riceflour(1cup)withtwoandonefourthcups of water to make a thin batter. To add to the taste some chopped Onion, GreenChilliesandCorianderLeavesarefixedinthebatter.AflatpanistobeusedformakingRavaDosaandthebatteristhinnerandwateryunlikeitisforanormalDosaasitneedstospreadintoathinsheet.

PictureCourtesy:[email protected]

DosaMakingbyStreetVendor

DahiVadaandUradVada

UradVada

DahiVada

Ingredients:

BlackGramDaal-2cups

Onion-3medium

GreenChilies-3long

Corianderleaves-Fistful

Pepper-1/4teaspoon

RiceFlour-1teaspoon

PlainYogurt-2cups

Oilforfrying

Salttotaste

Method:

1. Soakthedaalinwaterforabout2hours2. Groundthesoakeddaalalongwith1/2onion,pepperandsaltintothickdough3. Chopremainingonion,greenchiliesandcorianderleaves.Mixthiswithdoughalong

withriceflour.4. Makearoundvadawithaholeincenteranddeepfryit.Thisisuraddaalvada.

Forseasoning:

1. Frymustardseeds,redchilies,curryleavesinateaspoonoil2. Add2cupofthickyogurtintoitwithlittlesalt3. Arrangethevadainaservingdish,pourtheseasonedyogurtoverit4. Togarnish,addsaltedmixture(readilyavailableinanyIndianshop)overitandserveit

asasnacks.

UpmaandKesariBhath(ServedinoneplateandpopularlycalledChowChowBhath)

UpmaandKesariBhatharesaltandsweetversionofsemolinapreparations,verypopularcombinationbothasbreakfastandaseveningsnack.

Upma(toservefour)

Ingredients:

Semolina-2cup

MixedVegetables

(Beans,Carrotandpeas)-1/2cup

Onion(large)-2

RedChilies-3

Tomato(Medium)-1


GratedCoconut-1tablespoon

Mustardseeds-1/2teaspoon

Oil-21/2tablespoon

Curryleaves-8to10leaves

Salttotaste

Method:

1. Roastthesemolinaintolightgoldenbrown2. Cookthevegetablesfor1minuteinaMicrowave3. Choponion,tomatoesandcorianderleavesintosmallpieces4. Heattheoil,addmustardseedswhenitscrackingaddcurryleavesandredchilies5. Fryonionalongwithboiledvegetables.6. Addtomatopieces,corianderleaves,gratedcoconutandsemolinaintoit7. Addhotwaterandcookitonalowflametillitisdone8. Servehotwithlittlepureghee

KesariBhath(toservefour)

UpmaandKesariBhath

Ingredients:

RoastedSemolina(fine)-1cup

Milk-2cups

Kesaricolouror

Yellowediblecolour-fewdrops

Sugar-1/2cup

PureGhee-3tablespoon

FriedDryfruits

Method:

1. Boilthemilkwithediblecolour2. Roastthesemolinainapureghee3. Addboilingmilkintoitandcookittillitbecomesthick4. Thenaddsugartoit,leaveonalowflamefor1minute5. Removeintoinaservingtrayandgarnishitwithfrieddryfruits.

ROTISANDPARATHASBothRotisandParathasaremadefromwholewheatflourormixtureofwholewheatflourandMaida(refinedflour)in80:20ratio.ThedifferencebetweenRotiandParathasisthatthelaterisrolledandmadetoproduceatleast3-4layersbutthatrequiresgeneroususeofoil, to keep layers separated ever after cooking. TheRoti is a simple round rolled andcookedonpanwithorwithoutoil.

The stuffed parathas aremadeby sandwiching smashedpotato (with chili powder, salt,corianderleaves,onion)betweentworotiswhilerolling.

AlooParathas(Tomaketwo)

StuffedParathaservedwithPeanutchutney

Ingredients:

Potato(Aloo)-1/4kg

Onion(mediumsize)-1

GreenChilies(small)-1


GaramMasala-1/4teaspoon

Chilipowder-1/4teaspoon

Pepperpowder-1/4teaspoon

Lemon-1/2

Wheatflour-2cups

Oil-1tablespoon

Salttotaste

Method:

1. Boilthepotatoesandsmashthem,addcutonion,finecutgreenchilies,corianderleaves,garammasala,chilipowder,pepperpowder,lemonjuiceandsalt.Nowthefillingisready.

2. Makethedoughofwheatflourwithwaterandwithoil3. Rollthedoughintoaroundchapati4. Keepthestuffinginthecenter5. Folditandroleitintoroundchapatiagain6. Cookitonthefryingpanortawabyaddingbutteroilorrefinedoil,tillbrownish

Thischapatigoeswellwithcoconutchutney(ReferChutneyRecipes)

MulliParathas(Tomakethree)

Parathasmakingbystreetvendors

Ingredients:

Radish(Mulli)-1/4kg

Onion(mediumsize)-1

GreenChilies-1




Cuminpowder-1/4teaspoon

Lemon-1/2

Wheatflour-2cups

Salt-1/2teaspoon

Oil-1tablespoon

Method:

1. Gratetheradish,addsomesaltkeepitasidefor1/2anhour.2. Squeezeallthewaterfromgratedradishitshouldbedry3. Mixchoppedonion,greenchilies,pepperpowder,cuminpowder,chilipowder,lemon

juice,salt,corianderleavesandonionwithgratedradish.Thisisthefillingofthemulliparatha.

4. Makethedoughofthewheatflour

5. Rolethechapati,keepthefillinginthecenterandfoldandthenrollintoaroundchapatiagain

6. Cookitonamediumflameandwithbutter.

MethiParathas(Tomake2-3)

MethiParathas

Ingredients:

Fenugreekleaves(MethikaPatha)-1cup

GreenChilies-1

Onion(mediumsize)-1




Turmeric1/4teaspoon

Oil-1tablespoon

Wheatflour-2cup

Eggwhite-1egg

Salt-1/4teaspoon

Method:

1. Cutfineonion,fenugreekleaves,andcorianderleaves.2. Mixaboveingredientswithchilipowder,turmericpowder,cuminpowder,beatenegg

andsalt3. Makeadoughmixingallthesewithwheatflour4. Roleroundchapatisandcookonpanwithlittlebutterorrefinedoil.

ChawalkiRoti

ServedwithCoconutandTomatoChutneyorDaalfry

Ingredients:

RiceFlour-1/2kg

Onion(Bigsize)-1

GreenChilies(long)-2


Salttotaste

Method:

1. Choponionandgreenchiliesintosmallpieces2. Boilabouttwoglassesofwaterwithsalt3. Addchoppedonion,greenchiliesandcorianderleavesintoboilingwater4. Addriceflourtotheboilingwaterlittlebylittlebystirringwellsothatlumpsshouldnot

beformed.5. Makeathickdough6. Takeaplasticsheetandasmallportionofdoughmakethechapattiwiththehelpofyour

palm.7. Cookitonthetawa(fryingpan)byaddinglittleoilonboththesides.

CURRIESTOGOWITHBREAKFASTVEGETARIANCURRIES

Though these are preferred side dishes with chapatis and parathas at breakfast, thesedishesalsoaddrichnesstolunchanddinnerifservedwithbread/roti/parathas.

MoongDaalTadaka(toservefour)

MoongDaalTadaka

MoongDaal

Ingredients:

GreengramDaal(MoongDaal)-1cup

Onion(small)-1

Garlic-5

Tomato(big)-1

Chilies(long)-2


Curryleaves-6-7

MustardSeeds-1/2teaspoon

Salttotaste

Method:

1. Putmoongdaal,choppedonion,tomatoes,chilies,garlicandcorianderleavesintothecookerandcookfor3minutesunderpressure

2. Cookitfor2-3minutesandcrushit.

Tadakaforseasoning:

1. Fryinapureghee(1teaspoon),choppedonion,thenaddgarlicfryittogoldenbrown

Add:Mustardseedsandcurryleaves

2. Addallthistothecookeddaalandservehot.

ChannaDaal(toservesix)

ChannaDaal

Ingredients:

Bengalgramspiltandskinned

(ChannaDal)-1cup

Onion(medium)-1

Ginger-garlicpaste-1/4teaspoon

GaramMasalapowder(homemade)-1/4teaspoon

Tomato(medium)-1




Turmericpowder-1/4teaspoon

Salttotaste

Method:

Soakchannadaalinwaterfor1/2anhour

Then

1. Frychoppedonionsinoilthenaddginger-garlicpasteandgarammasalapowder.2. Add1/2teaspoonchilipowder,turmericpowder,choppedchiliesandtomatoes3. Cookitinpressurecookerfor5minutesin11/2cupwater,andthenaddcoriander

leavesandsalttotasteandserve.

DaalMakhani(toservefour)

DaalMakhani

BlackgramDaal

Ingredients:

SplitBlackgramDaal(UradDaal)-1cup

BengalgramSpilt&skinned

(ChannaDaal)-1/4cup

Ginger,garlicpaste-1teaspoon

Onion(medium)-1

Tomato(medium)-1


Redchilipowder-1teaspoon

Corianderpowder-1/2teaspoon

GaramMasala(homemade)-1/4teaspoon


Salttotaste

Method:

1. Soaksplitblackgramdaalandchannadaalovernight2. Cookitincookerwith3cupsofwatertilldoneapproximate7-8minutes3. Afourthofcookeddaaltobegroundinamixerandmixedbackintotherest

Forseasoning

1. Frychoppedgingerandgarlicinpureghee2. Addchoppedonion,fryitwell,thenaddchoppedtomatoes,greenchilies,redchili

powder,corianderpowderandgarammasala3. Pourthecookeddaalmixtureintothefryingpan4. Garnishitwithcorianderleavesandserve.

ChannaPalakDaal(toservefive)

ServedwithDosaandChutney

Spinach(Palak)

Ingredients:

Bengalgram&skinned

(ChannaDaal)-1cup

Palak(spinach)-3cups

Onion(medium)-1

GreenChilies-2

Tomato(medium)-1

Chilipowder-1teaspoon


GaramMasalapowder-1/4teaspoon



Salttotaste

Method:

1. Soakchannadaalfor2hours2. Choppalakintosmallpieces3. Fryoniontogoldenbrown,addgingerandgarlicpastethenchoppedchilies,afterthis

addchilipowderandturmericpowderinapressurecooker4. Addsoakeddaalandpalakpiecestothecooker5. Addchoppedtomatoesandcorianderleaves.Cookunderpressurewith2cupsofwater

for4to5minutes.Salttotaste.

KhabuliChanna(toservesix)

ServedwithPoori

Ingredients:

WhiteChickpeas/Garbanzo

beans(KabuliChanna)-1/4kg.

Onion(big)-2

Tomato(medium)-3

Garlic-6-7


Cumin-FenugreekSeedsPowder

Tamarindpaste-3/4teaspoon

GreenChilies-3to4


Salttotaste-1/2teaspoon

Method:

1. Soakkabulichannainwaterforovernight2. Cookitunderpressureinacookerforabout10to12minutes3. Grindamixtureofthefollowingingredients:choppedonion,tomatoes,garlic,cumin

andfenugreekseedspowder,corianderpowderandcorianderleaves4. Pourthismixturemasalaintotheboiledchannaandaddchilipowder,turmericpowder,

tamarindpasteandboilitinanopenpanfor5-6minutes.

Forseasoning:

1. Heatoilinapanwithchoppedgarlicpieces,mustardseedsandcurryleaves.2. Pourthistadakatothecookedchannainthepan3. Garnishwithfreshgreenchiliesandcorianderleaves4. Itcanbeservedwithcutonion,chilies,corianderleaves,saltandlemonjuicewithpoori

orchapati.

PooriandAlooPalya

MakingPoori:

1. Pooriisnothingbutdeepfriedrolledchapati.Tomakethepooricrispthewholewheatflourismixedwith25%ofrefinedwheatflourandsomeoilisaddedatthetimeofkneadingthedough.Pooriisalsoservedwithaloopalya.

RajmaCurry(toservefour)

RajmaCurry

Rajma

Ingredients:

RedKidneybeans(Rajma)-2cups

Onion-2

GreenChilies-2to3

Tomato(bigsize)-1big


GaramMasala(homemade)-1/2teaspoon





Lemon(medium)-1

Salttotaste

Method:

1. Soakrajmaforovernight.2. Cookitinpressurecookerwith2cupsofwaterandsaltfor1012minutesortillitis

done3. Heatoilinavesselordeeppanandaddcutonion,cutchiliesandfrytobrown4. Thenaddginger-garlicpaste,garammasala,chilipowder,corianderpowderand

turmericpowderandfrywellfor3minutes5. Addcuttomatoesandcorianderleaves6. Addboiledrajmatoit,cookitinlowflameforabout5minutesandthenaddlemon

juice7. Garnishwithgreenchiliesandcorianderleaves.

Mod(Sprouted)MoongSundal(toservesix)

Mod(sprouted)MoongSalad

Ingredients:

SproutedMoong(greengram)-2cups

Onion(largesize)-2





Lemon(medium)-1

Coconutgrated-2tablespoon

Oil-2tablespoon

Salttotaste

Method:

Boilthesproutedmoonginapressurecookerwith2cupsofwater.Insteadofmoonganysproutedpulsesuchaschickpeas,beans,etc.,canbeused.

Forseasoning:

1. Heatoilinavesselordeeppan

2. Thenaddmustardseeds3. Addfinelychoppedonion,greenchilies,curryleavesandcorianderleaves4. Addboiledsproutedmoongtothepan5. Addgratedcoconut,lemonjuiceandsalttotaste6. Garnishwithfreshcorianderleavesandserve.

AlooPalya(toservesix)

AlooPalya

Ingredients:

Potatoes-1/4kg

Onion(Medium)-2





Oil-2tablespoon


Mustardseed-1teaspoon

Soakedandcrushedpigeonpeas-2teaspoons

Salttotaste

Method:

1. Boilthepotatoesunderpressurewithwaterorinamicrowavetillitissoft.Cleanthepotatoesandsmashintopieces

2. Cutonionandchiliesintosmallpieces3. Heatoilinafryingpanthenaddmustardseeds,curryleaveswhenthemustardseeds

cracks,addsoakedandcrushedpigeonpeasandfry4. Putchoppedonionandgreenchilies,frytotransparent,thenaddchilipowder,turmeric

powderandsalt5. Addsmashedpotatoestoitandmixitwell6. Garnishwithchoppedcorianderleavesbeforeserving.

DumGobi

DumGobiservedwithParathas

Ingredients:

Gobi(Cauliflower)-1(2kg)

Onion(Mediumsize)-2

Gingerchopped-1/2teaspoon



Oil-1tablespoon

Salttotaste

Method:

1. Splitcauliflowerintosmallerportion2. Soakitinsaltwaterforfewminutes3. Choponionintosmallpieces,choppedginger4. Fryonionintotransparentthenaddchoppedginger5. Addchilipowder,turmericpowderandsalttothepan6. Addcleancauliflowertothepanandcookitonlowflamewithoutaddingwaterand

closingthepanwithlid.7. Cookitfor45minutes8. Lastlygarnishwithcorianderleavesbeforeserving.

AlooBainganSukha(PotatoesandEggplantfry)(toserveforsix)

AlooBainganSukha

Ingredients:

Potatoes-1/4kg

Eggplant-1/4kg

Onion(Medium)-2

RedChilies(long)-2




Curryleaves-8to10


GratedCoconut-1tablespoon

Oil-2tablespoon

Salttotaste

Method:

1. Cutpotatoesintosmallpieces,microwaveforabout1minutebyadding1/4cupofwater

2. Cuteggplantintomediumpieces3. Cutonionintosmallpieces4. Heatoilinacookingvessel,addmustardseeds,redchiliesandcurryleaves

5. Fryonion,thenaddchilipowderandturmericpowder6. Addboiledpotatoesalongwithleftoverwaterandeggplantpiecesintoitandaddsalt7. Addgratedcoconutandcorianderleavesintoit8. Whenitiscooked,serveitwithchapatis.

MilwiTharkariKhurma(MixedVegetablecurry)(toservefour)

MilwiTharkariKhurma

Ingredients:

Mixedvegetables

Beans-50grams

Peas(HaryaMattar)-50grams

Potato(large)-1

Cauliflower-1(small)

Carrot-2

Capsicum(large)-1

Onion(medium)-2

Tomatoes(medium)-2

Coconutpaste-3tablespoon

Lemon(small)-1

Cashewnutpaste-1tablespoon

Ginger-garlicpaste-1teaspoon




Corianderpowder1/2teaspoon

Oil-2tablespoon

PlainYogurt-1tablespoon

Salttotaste

Method:

1. Fryonionintotransparentinpressurecooker2. Mixgrindthefollowingingredient:

(a)Ginger-garlicpaste

(b)Garammasalapowder

(c)Corianderleavesandmakeapasteoftheseingredient

3. Addthispaste,chilipowder,corianderpowderandturmericpowderintothecookerandfry

4. Addcutandcleanvegetables,yogurt,lemonjuice,coconutpaste,tomatopuree,saltandwaterandcashewnutspastetoenhancetaste

5. Cookitinapressurecookerforabout3minutes

Themixedvegetablekhurmaisreadytoservealongwithchapattiandbasmatifriedriceorevenwhitesteamedrice.

CURRIESTOGOWITHBREAKFASTNON-VEGETARIAN

PayakaShorba(Lamblegscurry)(toservefour)

PayaKaShorbawithParathas

Ingredients:

Lamblegs(paya)-1/2dozen(cutandcleaned)

Onion(bigsize)-1

Tomato(smallsize)-1



Coconutpaste-1teaspoon

Corianderleaves-1tablespoon




Lemon(smallsize)-1


Salttotaste

Method:

1. Cleanpaya(lamblegs)verywell

2. Putpayaintopressurecookerallowtodryallthewateronthestovethenaddturmericpowder,finelychoppedonionandsalt.

3. Cookitforabout17to20minutesunderpressurebyaddingsufficientwatertomakeasoup

4. Grindthemasalawiththefollowingingredients:

a.Ginger-garlicpaste

b.GaramMasalapowder

c.Coconutpaste

d.LittleCorianderleaves

e.Tomato

f.Pepperpowder

5. Openthepressurecooker,putallthegroundingredientsintothesoupalongwithchilipowder,corianderpowderandaddcorianderleavesandlemonjuice

6. Cookagaininthepressurecookerforaboutanother68minutes,ortillthepayaisdone.

Thepayawithlotofsoupisreadytoserve.Gobestwithchapatiorbread.

KheemaSukha(MincedMeatFry)(toservefive)

KheemaSukha

Ingredients:

Mincedmeat-1/2kg

Onion(bigsize)-4

Chilies(long)-4






GreenPeas(HaryaMattar)-1cup

Tomato(small)-1

Oil-2tablespoon

Salttotaste

Method:

1. Drykheema(mincedmeat)inapressurecookerbyaddingturmericpowderandsalt2. Cookitunderpressureforabout3to4whistleonthelowflameandkeepitaside3. Frytheonionintotransparent(notgoldenbrown)inapan,thenaddchoppedchilies4. Addginger-garlicpaste,garammasalapowder,chilipowderandturmericpowder5. Transferthecookedmincedmeatintothepanandaddcutpeas,tomatoesandcoriander

leavesandcookinthepantillallwaterisevaporated.

Itisadrysidedish,servedwithchapatisorrotis.

BhejaSukha(LambBrainFry)(toservefive)

BhejaSukha

Ingredients:

Lambbrain-3nos

Dillleaves

(Soykapatha)-3cupcutandcleanedandwashed

Onion(medium)-4

Tomatoes(medium)-1


GaramMasalapowder-1/2teaspoon(homemade)



Corianderleaves-2teaspoon

GreenChilies-2to3

Oil-2tablespoon

Note:IfdillleavesarenotavailableitcanbeonlycookedwithchoppedOnion.

Method:

1. Soakbrainintowaterfor3to4minutes,removealltheredveinsslowlywithout

damagingthewhitepart.2. Cutlongpiecesofbrainwithlittleturmericpowderandsalt,cookitforabout5minutes

withacupofwaterinapanoravessel3. Choponion,greenchiliesintosmallpiecesandfryinapantotransparent.Addginger-

garlicpaste,garammasalapowder,chilipowder,turmericpowderandfrywellfor23minutes

4. Thenadddillleaves,choppedtomatoesandsalttotasteandcorianderleaves5. Addalittlewatertocookallthesethingsfor45minutes6. Finallyaddbrainpiecestothecookedgravyandcontinuetocookalltogetheronlow

flameforabout4to5minutestillallthewaterevaporates.

Brainwithsoykapathaisreadytoeatwithparathas.

AndaykaKharaz(toservefour)

AndaykaKharaz

Ingredients:

Egg-3

Onion-1/4kg

GreenChilies-2




Salttotaste

Method:

1. Choponion,greenchiliesandcorianderleavesintosmallpieces2. Fryonioninasufficientoil(1tablespoon)alongwithgreenchilies3. Addchilipowder,turmericpowderandsalt4. Whenonionis70%cookedbreaktheeggdropitontheonioncookitforasecondby

stirringintosmallpieces5. Garnishitwithcorianderleaves.

Kubat(Adishmadewithcoconutmilk)(toservefour)

Kubat

Ingredients:

Egg-3

Coconutmilk--4glasses

Onion(small)-1/2portion

Tomato(small)-1/2portion

Gingergarlicpaste-1/4teaspoon


Chillipowder-1/2teaspoon


Oil-1tablespoon

Cardamom-oneortwo


Cinnamon-1smallpiece

Salttotaste

Method:

FirstStage:

1. Extractthefreshcoconutmilkorpayreadilyavailablefreshcoconutmilkwithoutsugar2. Grindthickpasteofthefollowingingredients

a)Onion

b)Tomato

c)Gingergarlicpaste

d)GaramMasalapowder

Mixthegroundmasalawithchilliandturmericpowder

3. Stirthepasteinhalfcupofwaterandstrainittoremovesolidgrainsaddthefilteredtothecoconutmilk

4. Condensethismilkonlowflamebyaddingpinchofsalttoit5. Ittakeslongtimetothickenit.Keepstirringit6. Oilsettlesatthetop7. Seasonitwithoilandcardamomandcinnamonpieces

SecondStage:

1. Boiltheeggsbyputtinglittlesaltandremovetheshellthenskithalfeggsanddropintothecurryandserve.

Adelicioussidedishisreadytoeatwithchapati.

LUNCHANDDINNERThe diversity of food as well as the style of serving is different between the Indiancommunities, depending on the religious practices and regional affiliations. Thisdifferenceisvisiblebothathomeandinthelargefeedingdinnersandluncheswhicharevery popular in the weddings and other gatherings. The vegetarian lunch or dinner isservedonBananaleavesandpeoplearenormallyseatedinarow.Thefoodisbroughttothetableitembyitembytheprofessionalserverswhoskillfullydroptheirdishontheleafandkeepmovingandreappearingforreplenishing.TheVegetarianfoodinrestaurantsispopularlyservedinlargesteelplatewithmanysmallcontainerswithdifferentcurriesandpalyas.Insomevegetarianrestaurantsthelunchordinnerisalsoservedonacutbananaleafwhichisbelievedtobehygienic.

AtypicalVegetarianDinnerservedinBananaleavesinaWedding

TypicalvegetarianmealservinginSouthIndia

PictureofNon-VegetarianfeedinginaMuslimWedding

Thenon-vegetarianlunchesanddinnersinthemarriagesorfunctionswithlargegatheringarealsoservedwithpeopleseated in rowsor in isolated tables.Thefood iskepton thetableorinabuffetandthepeoplehelpthemselves.Thesearethetraditionalpractices,butsometimesyouseeamixofbothduringthelunchanddinnersservedinmarriageswithgatherings of several hundreds and often in thousands. The major difference betweenvegetarianandnon-vegetariandinnersisthelargenumberofvarietiesandcoursesofferedinvegetarian foodunlike innon-vegetariandinners.Commonly, theBiryani is themaindishwithcurry,adaal,araithaandsometimeschickenassidedishalongwithParathasinanynon-vegetarianmassfeedinglunchordinner.

DISHESFORLUNCHANDDINNERVEGETARIANCURRIES

ToorDaalPalakKatli(toservefour)

ToorDaalPalakKatli

Ingredients:

PigeonpeasSpiltandskinned

(ToorDaal)-1cup

Spinach-chopped2cups

Onion(medium)-1

Garlic-5-6

GreenChilies-2cut

Tomatoes(small)-3


Cumin,Fenugreekpowder

(homemade)-1/2teaspoon




Refinedoil-1tablespoon

Curryleaves-8-10

Mustard-1/4teaspoon

Salttotaste

Method

Pressurecookalltheingredientswith3cupsofwaterexceptcurryleavesandmustardforabout10minutes.Releasethesteamandsmashthecookeddaal.

Forseasoning

1. Heatoilinafryingpanthenaddmustardseeds,smallgarlicpiecesandfrywell.Addafewcurryleavesintheendtooil.

2. Addsmashdaalintothefryingpanandallowittocookforoneminute.

Thiscanbeservedwiththeplainwhiterice.

ToorDaal(AlsoknownasSambar)(toservefour)

ToorDaal

ToorDaal

Ingredients:

PigeonpeasSpiltandskinned-1Cup

(ToorDaal/ArharkiDaal)

Onion(medium)-1

Garlic-5-6

Tomatoes(medium)-3


Chilipowder1/2teaspoon


Cumin+Fenugreek

powder(roasted)-1/2teaspoon

Curryleaves-7-8

Corianderleaves,MustardSeeds-1/2teaspoon

Turmericpowder

Salttotaste

Method:

1. Pourwashedtoordaalintocookertogetherwithchoppedonion,tomatoes,chilies,garlic,chilipowder,turmericpowder,cumin,fenugreekseedspowderandcorianderleaves.Cookitfor8-10minutesunderpressure.

2. Thenmashtheabovecookedingredientsandaddtamarindpasteandsalttotaste3. Addcutdrumstickswithsalttothesmasheddaalandcookforanothertwominutes

underpressure.

Tadakaforseasoning:

Heatoil inasmallpan,addchoppedgarlic,frytogoldenbrownandaddmustardseedsandcurryleaves.Thisisknownastadaka.Pourthetadakaonthesurfaceofsmasheddaalcookedwithdrumsticksandservehot.

Mulli-MoongKadai(toservefive)

MulliMoongKadai

Greengram

Ingredients:

GreenGramDaal

(SabutMoongDaal)-1cup

Radish-2nos.

Onion(medium)-1

Garlic-5-6

Tomatoes(small)-2


Cumin+Fenugreek

powder(homemade)-1/2teaspoon






Curryleaves-8-10

Mustard-1teaspoon

Oil-2tablespoon

Salttotaste

Method

1. Dryroastgreengramdaaltogoldenbrowninapan2. Makemasalaofthefollowingingredients

a.Coconutpaste

b.Onion

c.Tomatoes

d.Garlic

e.Corianderleaves

f.CuminandFenugreekseedspowder

3. Pourroastedgreengramdaal,choppedradish,masala,chilipowder,turmericpowder,corianderpowder,tamarindpasteandsaltintothepressurecookerwithtwocupsofwaterandcookitfor56minutes.

Forseasoning

Heat oil in a frying pan, then add garlic pieces and fry to golden brown.Addmustardseedsandcurryleaves.Transferthisontothecurry.

Itisreadytoservewithriceorchapati.

BhajikaChar

Bhaji,CharandKabab

Bhajiiscommonnameforgreenleaves.ThegreenleavesusedherecouldbeDrumstickleaves,orAmarantusleavesorotherediblegreenofthisfamily

Ingredients:

Spinach(Bhaji)-1bigbowl

WholeGreenGram

(MoongDaal)orPigeonpeas

(Toor/ArharkiDaal)-1cup

Onion(large)-3

Coconutpieces-few


Garlic-10to12

TurmericPowder-1/2teaspoon

Tomato(medium)-1


Curryleaves-10to15


CuminandFenugreek

Seedspowder-1/2teaspoon

Tamarindpaste-1teaspoon

Oil-2teaspoon

Salttotaste

Method:Thishastobepreparedintwostages

1. Boiltheroastedmoong(noneedtoroastifArharisused)andgreenleavesinpressurecookerfortwowhistles(otherwiseitwillbeovercooked)byaddingtwoglassesofwater

2. Decantthewaterandkeepthestalkcookedleavesasideforuse.

Tomakebhaji:

1. Grindthefollowingingredients:a.Coconutpiecesb.GarlicandCorianderleaves2. Frychoppedonion(2)insufficientoil,thenaddtheabovetogetherwithmasalachili

powder1/2teaspoon,1/4teaspoonturmericpowderandsalttotaste3. Addcookedleavesandmoong(strained)tothemasalaandstiritwell(Thisbecomesthe

sidedish-Bhaji)

Tomakechar:

1. Grindthefollowingingredients:onion(1medium),tomato,garlic,corianderleaves,curryleaves,cuminFenugreekseedspowderandpepperpowder

2. Heatoilinapanaddmustardseeds,whencracks,puttheabovegroundmasalaandfryitbyaddingchilipowder,turmericpowderandtamarindpaste

3. Addthestalkwhichisstrainedfromthegreenleavesandgreengramorsouptothepanwithmasala.

ThisisBhajikachar,wheretheBhajiisservedassidedishandthecharasaspicycurry.ThismakestypicalSouthIndianlunchwithwhiterice.

BesankiKadai(toserveeight)

BesankiKadai

Ingredients:

Besan(Bengalgramflour)-200grams

Onion(medium)-4

Garlic-5to6


CuminandFenugreekSeedspowder-1/2teaspoon



Coconutgrated-1/2cup

RoastedChanna-1/4cup

Mustard-1/2teaspoon



GreenChilies-4to5

Tomato(small)-1

Oil-2tablespoon

Salttotaste

Method:

1. Makethepasteofthefollowingingredients:

a.1choppedOnion

b.Garlic

c.Corianderleaves

d.CuminFenugreekSeedspowder

e.Gratedcoconut

f.Roastedchannapowder

g.Tomato

2. Forseasoning

a.Heatoilinthevessel

b.Tothisaddmustardseedsandcurryleavestocrack

c.Addthepasteoftheingredients

d.Addchilipowder,turmericpowder,tamarindpaste,salttotasteandwatertomakemediumthickkadai

3. Mixbesan(Bengalgramflour),finelychoppedonion,greenchilies,corianderleaves,saltandwatertothickandconsistentbatter

4. Makesmallroundcutletsofthisbatteranddeepfryitorsteamit5. Putthesecutletsintobesankikadaiandgarnishwithcorianderleavesandserve.

BagaraBaingan(toservesix)

BagaraBaingan

Ingredients:

RoundBrinjal(eggplant)-1/2kg

Onion(large)-2

Tomatoes-3

SabutGaramMasalaCloves-3

Cinnemon-3

(small):Cardamom3



BlackPepper(sabut)-10-15

Curryleaves-10-15

Coconutpaste-1smallpiece

Poppyseeds(kuskus)-1tablespoon

Sesameseeds(Til)-1tablespoon

Groundnutseeds-2tablespoon



Tamarindpaste-1tablespoon

CuminFenugreekSeedspowder-1teaspoon

Oiltofry-3-4tablespoon

Salttotaste

Method:

1. Fryandmakemasalaofthefollowingingredients:

Onion,coconut,poppyseeds(kuskus),sesameseeds(til)andgroundnutseed.

Grindalltheaboveintosomefinepaste

2. Useadeepfrypantofrytheonionintotransparentandaddblackpepper,sabutgarammasala,curryleavesintoit.Addginger-garlicpaste,garammasalapowder,turmericpowderandchilipowder

3. Addfullsizebrinjalhalfsplitinto4quartersalongwithtomatoesandcorianderleaves4. Nowaddthepaste,salt,tamarind,cumin,fenugreekseedspowderandwater,cookona

lowflamefor56minutes(Note:Usesufficientoilsothatoiliscoversatthetopofthecurrywiththickgravysettlingdown)

5. Whenoncetheoilissettledandbrinjaliscookedaddtwo,threegreenchiliestogarnishit.

Averytastybagarabainganisreadyandtastesgoodwithfriedriceorbiryaniorevenwithchapati.Itisoftenstoredforweeks.

KhattaBaingan(toservesix)

KattaBaingan

Ingredients:

Brinjal-1/2kg

Onion(large)-1

Tomatoes-4to5


CuminFenugreekSeedspowder-1/2teaspoon

Curryleaves-few

GreenChilies-4to5





Oil-3tablespoon

Salttotaste

Method:

1. Fryonioninpantotransparentwith3tablespoonoil.Addginger-garlicpaste,chilipowder,turmericpowderandsmallpiecesoftomatoes,cookitwell.Then,mashitwell,andaddbrinjal,cuminfenugreekseedspowder,curryleaves,greenchiliesandcoriander

leaves.2. Addtamarindpaste,saltandcooktillthebrinjalistenderandoilissettledatthetop

Thismakesgoodsidedishwithkhichidi,biryaniandchapatti

TomatokaBhurta(toserveforsix)

TomatoKaBhurta

Ingredients:

Tomatoes-1/2kg

GreenChilies-4





CuminFenugreek


Mustard-1/4teaspoon

Curryleaves-1012leaves

SabutredChilies-2

Garlic-6

Oil-1tablespoon

Potato(small)-1

Onion(medium)-1

Salttotaste

Method:

1. Choptomatoesintosmallpieces2. Putalltheingredientsintocooker

(a)Tomatoes

(b)GreenChilies

(c)Chilipowder

(d)Turmericpowder

(e)Corianderleaves

(f)Onion

(g)Garlic

(h)CuminFenugreekSeedspowder

(i)Tamarindpaste

(j)Smallpiecesofpotatoes

(k)Salt

3. Cookittillitbecomesanicepasteorslightlysmashitwhenitiscooled

ForSeasoning:

Heatoilinadeeppanadd2-3smallpiecesofgarlicandfryittillgoldenbrownthenaddreddrychilies,mustardseedsandcurryleaves.Pourthisontothecurryandgentlymix.

Tomatokabhurta is ready to serve.This tastesgoodwithplain rice, alongwithmuttonmasalaassidedish.

ChannaMod-Baingan(SproutedChickpeasandEggplantCurry)

(toservesix)

ChannaMod-Baingan

Ingredients:

SproutedChickpeas-2cups

Brinjal-1/4kg

Onion(large)-1

Tomatoes-3to4

Coconutpaste-1/4cup






Oil

Salttotaste

Method:

1. Fryonioninapressurecookerintotransparentandaddginger-garlicpaste,chilipowder,turmericpowderandfrywell.Puttomatoespureeintoitandthenaddsproutedchickpeasandsaltandtwocupsofwater.Cookunderpressureforabout5minutes.

2. Openthecookeraddcoconutpasteandbrinjal,cookagainforabout2minutesagain,closingthelid.

Thecurrywillbereadyandtastesgoodwithplainsteamedriceorchapati.

NON-VEGETARIANCURRIES

GoshtKhurma(toservesix)

GoshtKhurma

Ingredients:

Mutton(goodquality)-1/2kg

Coconutgrated-1cup

Potatoes(bigsize)-3


Onion(bigsize)-2


Ginger-garlicpaste1tablespoon

GaramMasala

powder(homemade)1/2teaspoon


PlainYogurt-1/2cup

Lemon(mediumsize)-1

Tomatoes(smallsize)-3

Oil-1/2cup

Salttotaste

Method:

1. Grindandmakeapasteofthefollowingingredients:

Ginger-garlicpaste,garammaslapowderandcorianderleaves

2. Fryfinelychoppedonionintogoldenbrowninacookerthenaddtheabovepasteandfrywell

3. Addchilipowder,turmericpowderandsalt4. Addcleanedmeatpiecesandmixwell5. Addyogurtandlemonjuice6. Pressurecookforabout10minutesdependinguponthequalityofmeat7. Addpasteofgratedcoconutandtomatoesgroundinamixi8. Addpotatopieces9. Cookittillthepotatoesdoneandoilsettledatthetopagainunderpressurefor2-3

minutes.

Goshtkhurmaisreadytoservewithbasmatifriedriceorplainsteamedrice.

GoshtTharkariSalan(vegetableslikeKnolkhol,Radishetc.,Curry)

(toservesix)

GoshtKnolkhol

KnolKhol

Ingredients:

Mutton-1/4kg

Knolkhol(Gathgobi)-1/4kg

Onion(medium)-1





Oil-1tablespoon


GratedCoconut-1cup

Salttotaste

Method:

1. Grindandmakeapasteofgratedcoconutandtomatoes.2. Frychoppedonioninoilinacookertogetherwithginger-garlicpaste3. Addchilipowder,turmericpowderandfryforsometime4. Thenaddmutton&Knolkholpiecesandcooktillwaterisdried5. Addcoconut,tomatopaste,corianderleavesandsalt6. Cookallunderpressurecookerforabout10minutes.Addwatersufficienttomakethick

gravy.

Tastesgoodwithplainsteamedrice.

Dalcha(toservesix)

Dalcha

Gourd

Ingredients:

Mutton-1/4kg

Pigeonpeasspiltandskinned

(ToorDaal/ArharkiDaal)-11/2cup

Onion(mediumsize)-2

Tomatoes(mediumsize)grindtopaste-3

GaramMasalapowder(Homemade)-1/2teaspoon




Cumin-1/2teaspoon


GreenChilies-2to3


Oil-1/2cup

Salttotaste

Method:

1. Boiltoordaalwithlittleoilandsaltinapressurecookerfor5minutesandmashitwell.2. Makemasalaofthefollowingingredients:


b.GaramMasala

c.Corianderleaves

d.Cumin

3. Fryonionintogoldenbrowninacookeraddthegroundmasalaandfrywellfor3-4minutes

4. Thenaddchilipowderandturmericpowder5. Addmuttonpiecesintoitfrywell,cookitunderpressurebyaddingtomatopastefor

about8to10minutes(dependinguponthequalityofmutton)6. Addsmasheddaalintothemuttongravyandleaveitforfewsecondstilltheoilsettleat

thetop7. Tomakeitmoretastyaddsmallpiecesofbottlegourd(lawki),pre-cookedinsaltwater.8. Transferitintoabowl,garnishitwithcorianderleavesandgreenchilies

Themuttondalchagoeswellwithbiryani,gheericeandchapati

KoftaSalan(Muttonballscurry)(toservesix)

KoftaSalan

KoftaFry

Ingredients:

MincedMeat-1/4kg

Onion(mediumsize)-2

Coconutpaste-4cup

RoastedChannadalpowder-2tablespoon

Ginger-garlicpaste-1tablespoon

GaramMasala-1tablespoon


Turmericpowder-1teaspoon

Tomatoes(mediumsize)-3to4


Oil-2tablespoon

GreenChilies-3

Salttotaste

Method:(Tomakekoftafollowthefollowinginstructions)

1. Grindormixinasmalljarofmixithefollowingingredients

a.Mincedmeat

b.RoastedchannaDaalpowder

c.Onionchoppedintosmallpieces3/4

d.Coconutpaste1teaspoon

e.Tomato1/2cutintosmallpieces

f.ChilipowderandTurmericpowder

g.Ginger-garlicpaste1teaspoon

h.GaramMasala1/2teaspoon

i.Corianderleaves

j.Salttotaste

Itmakesthickdoughaftergrindingandmakeasmallballoutofitonyourpalmapplyinglittlewater. These are calledKoftas.Keep the koftas aside in a plate for adding to thegravy.Thesamekoftascanalsobefriedonapanwithalittleoil.OftenkoftacurryisalsoservedalongwithKoftafry.

Tomakecurry

1. Grindremainingtomatoesandcoconutpaste,waterandsaltintoapaste2. Frytheoniontotransparentwithginger-garlicpasteinpressurecooker3. Thenaddgarammasalapowder,chilipowder,turmericpowderandfrywell.Thenadd

thetomatoesandcoconutpaste4. Itmakesathickgravy5. Addcorianderleavesandgreenchiliesandcooktillboil6. Whenthecurrystartboilingputkoftasintothecurryandcookitinpressurecookerfor

about5minutes

Thedeliciouskoftacurryisreadytoservewithplainriceorkhichdiorchapati.

GoshtBainganSalan(toservefive)

GoshtBainganSalan

Ingredients:

Mutton-1/4kg

Brinjaloreggplant(long)-1/4kg

Coconutpaste-1cup

Tomatoespuree-1cup

Garlicpaste-1/2teaspoon

CuminFenugreek


Onion(grind)-2tablespoon






Oil-1tablespoon

Salttotaste

Method:

1. Fryoniontotransparentinpressurecooker,addgarlicpasteandcuminfenugreekseedspowderfrywell

2. Addchilipowder,corianderpowderandturmericpowder3. Putcleaned,muttonpiecesandsalttotaste4. Cookitunderpressuretillthe80%ofthemuttonisdone(56minutes)5. Thenopenthepressurecookeraddbrinjal(longpieces)intoitwithcoconutpaste,

tomatopureeandcorianderleaves6. Cookitopenuntilthebrinjaliscookedinabout23minutesandoilissettledatthetop

ofthecurry

Muttonwithbrinjalcurryisreadytoservewithplainrice.

Kulthikakat(madefromHorseGramextract)withkoftaoregg.

(toservefor6Members)

Kulthikakat

Ingredients:

Horsegram(Kulthi)-1kg

Onion(mediumsize)-2

Tomatoes-4




Cumin+Fenugreek

Seedspowder-1/2teaspoon(roasted)


Curryleaves-1teaspoon



Oil-2teaspoon

Salttotaste

Method:

1. Boilthehorsegraminapressurecookerbyaddingsufficientwater,forabout10

minutes.Decantandcollectbrownishwaterinabigvessel2. Repeatitoneortwotimestogetthefullextract.3. Evaporatethisextractandtillitcondensedtoathickbrowngravy.Thenaddthepasteof

thefollowingingredients:

a.Coconutpaste

b.Onion

c.Tomatoespaste

d.Ginger-garlicpaste

e.GaramMasalapowder

f.CuminFenugreekSeedspowder

g.Corianderleaves

Alltheabovegroundinonegoinamixigrinder

4. Addchilipowder,tamarindpasteandsalt5. Fryonionbyaddingoilorbutterorgheeinafryingpan.Thenaddcurryleaves.

Transferthistothethickgravy.6. Addmuttonkoftastoit,(formakingmuttonkoftafollowthemuttonkoftarecipe)and

boilittillitisdone.

Athickbrowncolourhorsegramkatisreadytoserveasavegetariandish.Butnormallytheseparatelypreparedmuttonkoftasorboiledandspliteggsareadded.Thishasalongshelflifeandevenstockedindeepfreezerforoveranyear.Thethickeritiscondensedbyevaporations,moretastyitis.

TomatokaKhatta(toservefour)

TomatokaKhatta

Ingredients:

Tomatoes-1/2kg

Egg(optional)-4

GreenChilies-4



CuminandFenugreek


Onion(large)-1

Chilipowder-1teaspoonTurmericpowder-1/4teaspoon

Salttotaste

Oil

Method:

1. Choptomatoesintosmallpieces2. Fryonioninadeeppanandaddginger-garlicpaste,chilipowderandturmericpowder3. Addtomatopieces,greenchilies,cuminfenugreekseedspowder,saltandcoriander

leaves.Cooktillthetomatoesdonewell.4. Boiltheeggs,removetheshells.Putitintotomatocurry

Thisisgoodcurrywithkhichdi.

KhoprekaChar(toservefour)

KhoprekaChar

Ingredients:

Coconutpaste-1cup

Tomatoescut-1/2cup

Onion(medium)-1

Garlic-6pods





Egg(optional)-4



SabutredChilies-2to3


Oil

Salttotaste

Method:

1. Makepasteofthefollowingingredients:

(a)Onion

(b)Garlic

(c)Corianderleaves

(d)Cumin,FenugreekSeedspowder

2. Frymustardseeds,curryleaves,dryredchilies,chilipowder,turmericpowderandfrywellfor34minutes

3. Addgroundcoconut,tomatopaste,tamarindandsalt4. Whenstartboilingbreakopentheeggs,anddropintothecurry.Donotstirandallow

theeggstocookinthegravy.

Coconutcurrywitheggsarereadytoeatwithplainrice.

MurghKhurma(ChickenKhurma)(toservesix)

MurghKhurma

Ingredients:

Chicken(mediumpieces)-1/2kg

Onion(largesize)-1

Tomatoes(mediumsize)

aspaste-3

Yogurt-2tablespoon

Lemonsmallsize-1




Coconutpaste-1/2cup



Oil-21/2tablespoon

Salttotaste

Method:

1. Fryonionintogoldenbrowninapressurecooker2. Addthefollowingingredients


b.GaramMasalapowder

c.Corianderleaves

d.Chilipowder

e.Turmericpowder

3. Frythismasalaandaddcleanchickenpiecesintoitaddyogurt,lemonjuice,tomatopaste,coconutpasteandsalt

4. Cookitunderpressureonlyfor5minutesaschickencooksfaster.

Thisisreadytoservealongwithbasmatifriedriceandwhitesteamedrice.

MurghKadai(Kadaichicken)(toservesix)

MurghKadai

Ingredients:

Chicken-1/2kg

Onion-1(Big)

Tomato-1(medium)




BlackPepperPowder-1/2teaspoon



Capsicum(bellpepper)

(largesize)-2large


GreenChilies-2to3

Method:

1. Marinatechickenwithchilipowder,turmericpowder,ginger-garlicpasteforafewhours

2. Heatoilinpressurecookeraddgarammasalaingredientshavingcardamom,cinnamon

andcloves,blackpepperandcutonionandfrywell.3. Thenaddginger-garlicpaste,cuminpowderandmarinatedchickenalongwithfined

choppedtomatoes4. Thenaddgarammasalapowder,bellpepperandcorianderleaves5. Garnishitwithgreenchiliesandcurryleaves

Kadaichickenisreadytoservewithchapatiandwhiterice.

MachilikaSalan(FishCurry)(toserveeight)

MachilikaSalan

Ingredients:

Freshwaterfish-1kg

Onionlargesize-1

Coconutpaste-1cup

Tomato-3to4

Garlic-8to10






GreenChilies-3to4


Oil-1cup

Method:

1. Cleanthefishpieceswithlemonwaterandsalt2. Grindandmakemasalaofthefollowingingredients:

a.Onion

b.Tomatoes

c.CuminFenugreekSeedspowder

d.Garlic

e.Corianderleaves

3. Frythismasalainsufficientquantityofoilinavesselordeeppan,thenaddchilipowder,turmericpowder,coconutpaste.Addwatertomakegravy.Addtamarindpasteandsalt

4. Putcurryleavesandgreenchiliesallowtoboil.Whenitisboiling,addfishpiecesandallowtocookonlowflame,tillitisdonewithoutstirring.Whentheoilissettledatthetop,thefishcurryisreadytoeat.

Tastesgoodwithwhitesteamedrice.

JhingaTomatoSalan(toservefive)

JhingaTomatoSalan

Ingredients:

Shrimps(Jhinga)-1/4kg

Tomatoes(bigsize)-2

Onion(mediumsize)-1





Chilies-2


Oil-1/2cup

Salt

Method:

1. Removetheveinsatthebackoftheshrimpsandcleanitwithlemonjuiceandsalt.2. Fryonioninapanintotransparentandaddginger-garlicpaste,chilipowder,turmeric

powderandgarammasalapowder3. Thenputsmallcuttomatoesandcorianderleavesandsalt.Cookittoasmoothpasteadd

shrimpsandgreenchilies.4. Cookonlowflameforabout2to3minutesortilltheshrimpsaredone.

SIDEDISHES-VEGETARIAN

Aloo-Palak(toservefour)

Aloo-Palak

Ingredients:

Spinach(palak)-3cups

Potatoes(mediumsize)-3

Onion(medium)-1





Coconutpaste-1teaspoon

Tomatoes(small)-1

Oil-2tablespoon

Method:

1. Fryoniontotransparentinacookerandaddginger-garlicpaste,chilipowderandturmericpowder.

2. Addcutspinach,potatoes,tomatoes,corianderleavesandcoconutpaste.3. Cookitunderpressureforabout5minutesbyputtingsaltandlittlewatertomakea

thickgravy.

Thisisasidedishgoeswithrotisorchapatis.

BhendiPalya(toservefour)

BhendiPalya

Ingredients:

Ladiesfinger-1/2kg

Onion-1/4kg



RedChili(Sabut)long-2



Oil-1tablespoon


Salttotaste

Method:

1. Cutladyfingerintosmallroundpiecesandroastitonthedrypantillthewaterevaporateandstickyfeeldisappear

2. Pouroilinafryingpan3. Adddrylongredchilies,mustardseeds,curryleaves.Thenaddchoppedonionfryto

transparent.Addchilipowder,turmericpowderandladiesfingerpieces.4. Cookitwithoutaddingwatertillitisdoneonalowflame.Thengarnishwithcoriander

leaves.

This isa sidedish,canalsobegoodwithchapatis.Anyothervegetablecanbeused topreparethisdryfriedsidedish.

SaimkiPhalliKiSabzi(toserveeight)

SaimkiPhalliKiSabzi

BroadBeans

Ingredients:

BroadBeans

(Saimkiphalli)-1/2kg(cutintosmallpieces)

Onion(large)-1

Tomatoes(medium)-1


Pepperpowder-1teaspoon




Salttotaste

Oil

Method:

1. Grindandmakepasteofthefollowingingredients:

(a)Ginger-garlicpaste

(b)Corianderleaves

(c)Pepperpowder

(d)Onion

(e)Tomatoes

2. Frythispasteinoil,byaddingchilipowderandturmericpowder3. Thenaddbroadbeanscutintobigpiecesandaddsalttotaste.4. Cookforabout3minutesinapressurecookerbyadding1/2cupofwater

Athicksaimkisabziisreadytoeatwithchapati.

MatkiKiPhalliKiSabzi(toserveeight)

MatkiKiPhalliSabzi

ClusterBeans

Ingredients:

ClusterBeans(Matkikiphalli)-1/2kg

Onion(large)-1




Tomato(medium)-1


Oil-1/2cup

Salttotaste

Method:

1. Cutclusterbeansintosmallpieces2. Fryonionintotransparentinacooker,addginger-garlicpaste,chilipowderand

turmericpowder3. Thenaddcutvegetablealongwithtomatoes,corianderleavesandfrywell.Addsome

waterandsalt.Cookitinasmallpressurecookerforabout3minutes

Thisisreadytoservewithchapatiordaalrice.

[Note:Ifyouwanttoputmincedmeatyoucanadditwhilefryingvegetables)

Bean-Aloo-MethiSabzi(toservefour)

Bean-Aloo-MethiSabzi

Ingredients:

Freshbeanseeds-2cups

Fenugreekleaves

(MethikaPatha)-2cups

Potatoes-1/4kg

Onion(medium)-1




Tomato(medium)-1


Oil-3tablespoon

Method:

1. Heatoilandfryonionintotransparentinacooker.Addginger-garlicpaste,chilipowderturmericpowder,beanseeds,fenugreekleaves,cutpotatoes,tomatoes,corianderleavesandsalt.

2. Frywellandthenaddacupofwaterandcookitunderpressureforabout5minutes.

This is vegetarian dish can be alsomade non-vegetarian by addingmincedmeat to theingredients.Thisisreadytoservealongwithroti.

PalakCutletkaChar(toservefour)

PalakCutletkaChar

Ingredients:

Spinach(chopped)-3cups

BengalgramDaal(ChannaDaal)-1cup

Onion(medium)-2

GreenChilies-2


Tomatoes-4to5

Cuminseeds-1/2teaspoon

Mustard-1/2teaspoon





Oil-enoughtofry

Salttotaste

Method:

1. Boilspinachwithlittlewaterandsaltinapan2. Soakchannadaalinwaterfor2hours

3. Grindsoakchannadaalandspinachtoroughgrainsandmixwithfinechoppedonion,chiliesandcorianderleavesintosmallpieces.Addsalttotastewhilemixing.

4. Makesmallcircularcutletsanddeepfryitinoil.Keepthenaside.

Forcurry:

1. Boiltomatoes,smashthemintopaste2. Addchilipowder,corianderpowder,turmericpowder,saltandboilit

Forseasoning:

1. Heatoilinapanandaddcuminseeds,mustardseedsandcurryleaves2. Addthesmashedtomatoespuree,littlewater,saltandcookfor3minutes3. Addfriedcutletstothisgravyandgarnishwithcorianderleaves4. Thepalakcutletsareservedbothasfriedcutletsaswellasdippedinthegravy.

Tastesgoodwithplainsteamedrice.

Khaddu(Pumpkin)Palya(toservefour)

Khaddu(Pumpkin)Palya

Ingredients:

Pumpkin-1mediumsize

Onion(large)-1

GreenChilies-2




BlackgramDaal-1/2teaspoon

BengalgramDaal-1/2teaspoon

Curryleaves-8to10

Oil-2tablespoon


Method:

1. SoakBengalgramdaalandBlackgramdaalinwaterfor10minutes2. Cutpumpkinintocubeswithoutremovingtheskin3. Warmoil,addcurryleaves,mustardseeds,GreenChilies4. Addonionandfrywell,thenaddsoakeddaalsintoitalongwithchilipowder,turmeric

powder5. Addpumpkinpieces,corianderleavesandsalt

6. Pressurecookforabout2minutesbyadding1/2cupofwaterorverylittlewater

Drypumpkinsabziisreadytoeatwithchawalkirotiorwithchapatti.

SIDEDISHES-NONVEGETARIAN

AndaySoykisabzi(toservefive)

AndaySoykisabzi

Ingredients:

DillLeaves(SoykaPatha)-4cups(cutandcleaned)

Onion(medium)-4




Tomato(small)-1




Eggs-2

Oil-3tablespoon

Salttotaste

Method:

1. Fryonioninapanintotransparent.Thenaddsmallcutgreenchilies,ginger-garlicpaste,garammasala,chilipowder,turmericpowder.Addchoppeddillleavesalongwithtomatopiecesandsalt,cookittillitisdonewithlittlewater

2. Breakopentwoeggs,andaddtopanandleaveitwithoutstirringit,tilltheeggsare

cookedhard.Thenputcorianderleavesandstirtobreaktheeggsintotinypieces.

Atastysoykisabziisreadyandisgoodwithchapatis.

GoshtMasala(toservefour)

GoshtMasala

Ingredients:

Mutton(goodquality)-1/2kg

Onion(medium)-1

Tomato(bigsize)-1

Corianderleaves-1/2cupcut





Oil-2tablespoon

Salttotaste

Method:

1. Grindmasalapastewithfollowingingredients


b.FinelychoppedOnion

c.Tomatoes

d.Corianderleaves

e.Pepperpowder

2. Heatoilinapressurecookerandaddthegroundpasteandfrywell3. Addchilipowder,turmericpowderandsalt4. Addmuttonandcookunderpressurefor10to12minutes,tillthemuttonbecomessoft

andleftwiththickgravy.

Thisgoeswellwithchapati,phulkasorparathas.

Achar-Gosht(toservesix)

Achar-Gosht

KalonjiSeeds

Ingredients:

MuttonorChicken-500grams(smallpieces)

Onion(mediumsize)-2





Mustard-1/4teaspoon

Cumin-1/2teaspoon

FenugreekSeeds-1/2teaspoon

Yogurt-1cup


GreenChilies-2

Kalonji(Nigellaseeds)-10grams

Oil-1/2cup

Salttotaste

Method:

1. Precookthemuttoninapressurecookerwithtwocupsofwateralongwithturmericpowderandalittlesalttill80%ofthemuttonisdone.Thisisnotnecessaryforchickenwhichcanbedirectlyaddedtothemasalaandcooked.Seethatnosoupisleftwiththemeatorchicken.

2. Addchilipowderintoyogurtandkeepaside3. Frysmallcutonioninthepantillitisdone.Thenaddginger,garlicpastefrywelladd

cumin,fenugreekseeds,kalonjiandmustardseedsandfrywell.4. Addcorianderpowder,cookedmeatorchickenpieceswithyogurttothepanalongwith

cutgreenchilies,corianderleavesandsalttotaste.5. Cookitwellwithfrequentstirringtillitisdoneandthegravyissemiliquid.

Itcanbeservedwithvegetablebiryaniorbasmatiriceorplainrice.

BhunaGosht(toservefour)

BhunaGosht

Fenugreekleaves

Ingredients:

MuttonorChicken-1/2kg

SabutGaramMasala(cardamom3pieces,

cloves3pieces

andcinnamonsticks3pieces)

Cumin-1/2teaspoon

Bayleaves-1/2leave



Turmericpowder1/2teaspoon



Fenugreekleaves-1cup

Onion(mediumsize)-3-4

Oil-2tablespoon

Salttotaste

Method:

1. Precookmuttonwithturmericpowder,littlesaltinapressurecookerforabout8to10minutesortillthe80%ofthemuttoniscookedwhereasforchickenyoucandirectlycookitwithmasala.

2. Heatoilinafryingpan,thenaddwholegarammasala,cumin,bayleavesandonion.Fryfor1-2minutes.

3. Addginger-garlicpaste,chilipowder,corianderpowderandgarammasalapowderthenaddfenugreekleavesandsalt.

4. Tothisaddprecookedmutton(orchicken)withlittlewaterleftandcooktillitisfullydriedfor2-3minutes.

5. Garnishwithcurryleaves.

PassandayAdoptedfromHyderabadculinary,aspecialcurryofmuttonorchicken

(toservesix)

Passanday

Ingredients:

Mutton(boneless)-1/2kg

Onion(bigsize)-2

Yogurt-1cup


Blackpepper-10(inno.)

Cuminseeds-1teaspoon

Almondpaste-1teaspoon

Coconutpasteorpowder-1cup(smallpiece)

GaramMasalapowder-(cardamom4pieces,

cloves4pieces&

cinnamonsticks-4pieces)

BlackCuminseeds

(ShahZeera)-1/4teaspoon

RoastedChannaDaal-2tablespoon

Oil-1cup

Gingerandgarlicpaste-1teaspoon

Saffron(Zaffron/Kesar)-1/2teaspoon


Mintleaves(few)

Method:

1. Marinatemeatfor2hourswithyogurt,lemonjuicetogetherwithchilipowder,turmericpowderandlittlesalt.

2. Grindroastedchickpeasandalmondswithapinchofsaffronandkeepaside.3. Fryonion,cuminseeds,coconutpiecestillgoldenbrown.Makeamasalapasteby

grindingthesetogetherwithginger-garlicpaste,garammasalaandpepperseeds.4. Heatoilinacooker,addwholegarammasalaintoit,thenaddmarinatedmeatpieces

andfrywell.5. Addgroundmasalapasteandsalttotaste.6. Cookunderpressurefor15minutes.7. Openthecookerlidandaddalmondandroastedchannadaalpowder,mintleaves,

corianderleavesandkeepinalowflame,keepstirringtilltheoilsettleatthetop.Itwillbeathickgravycurry,whichgoeswellwithchapattisandalsobasmatifriedrice.

Kaliji-GurdhaSalan(LiverandKidneycurrywithDillleaves)

(toservefour)

KalijiGurdhaSalanwithDillleaves

Dillleaves

Ingredients:

LiverandKidney-1/4kg

Dillleaves(SoykaPatha)-2cup,cutandcleaned

Onion(mediumsize)-1

Coconutpaste-1/2cup







Oil-2tablespoon

Salttotaste

Method:

1. Frycutoniontotransparentinacooker2. Addginger-garlicpaste,garammasalapowder,chilipowderandturmericpowderand

fryfor1or2minutes3. Thenaddcleanedliverandkidneyintoitandcontinuetofryfor4-5minutes.4. Addchoppeddillleaves(soykapatha)andtomatoandcoconutpaste5. Addsaltandcutcorianderleaves6. Addwaterjusttomakethickgravy7. Cookitunderpressureforabout5minutes

Servedwithchapathiandwhitesteamedrice.

Kaliji-GurdhaMasala(LiverandKidneyMasala)

(toservefive)

Kaliji-GurdhaMasala

Ingredients:

LiverandKidney-1/4kg

Onion(medium)-1




Tomato(small)-1small



Oil-1tablespoon

Salttotaste

Method:

1. Grindandmakethepasteofthefollowingingredients:

a.Gingerandgarlicpaste

b.Corianderleaves

c.Onion

d.Tomatoes

e.Pepperpowder

2. Frythepasteinapressurecookerwith2-3tablespoonsofoil.Addchilipowder,turmericpowderandstirthecleanedliverandkidneypiecesintoit.

3. Addsaltandacupofwater4. Pressurecookforabout4to5minutes

Itisagoodcompaniontochapatis.

BhajiGosht(toservefour)

BhajiGosht

Ingredients:


Onion(bigsize)-1

Tomato(bigsize)-1

GreenChilies-2





Dillleaves(Soykisabzi)-1cup(chopped)

Fenugreekleaves-1cup

Spinach(Palak)-1cup


Oil-1tablespoon

Salttotaste

Method:

1. Fryonionintotransparentinapressurecooker2. Addginger-garlicpasteandfryandaddgarammasalapowder,chilipowderand

turmericpowder3. Addwasheddrainedmuttonpieces4. Thenaddfenugreekleaves,dillleavesandspinachleavesfinelychopped5. Addcuttomato,corianderleaves,chiliesandsalttotaste6. Cookunderpressureforabout15minutesdependinguponthequalityofthemutton

Thickgravyofbhajigoshtgoeswellwithrotiorkichidiorfriedriceorzeerarice.

GoshtMethiMasala(toservefour)

GoshtMethiMasala

Ingredients:


Fenugreekleaves(MethikiSabzi)-3cups

Onion(largesize)-1

Tomato(mediumsize)-1






Oil-1tablespoon

Salttotaste

Method:

1. Fryonionintotransparentinthepressurecookerpan.2. Addginger-garlicpaste,garammasalapowder,chilipowder,corianderpowderand

turmericpowder3. Addmuttonpiecesandfrywell4. Addfenugreekleavestoitandchoppedtomatoes,corianderleavesandsalt5. Cookunderinapressureforabout15minutes.

Goshtmethimasalaisreadytoservewithrotiassidedishwithdaalandrice.

IraniKabab(toserveeight)

IraniKabab

Ingredients:

Mincedmeat-1/2kg

GratedOnion(bigsize)-1

Potatoesgrated(bigsize)-1

Breadcrumbs-1tablespoon





Mintleaves(chopped)-1tablespoon

Corianderleaves(chopped)-1tablespoon

Lemon(smallsize)-1

Egg-1

Oiltodeepfry

Salttotaste

Method:

1. Washanddrainallthewaterfrommincedmeat2. Mixthefollowingingredientintothemincedmeat:

a.GratedOnion

b.Gratedpotatoes

c.BreadCrumbs


e.GaramMasalapowder

f.Chilipowder

g.Turmericpowder

h.MintleavesandCorianderleaves

i.Lemonjuice,saltandeggbeaten

3. Aftermixingalltheingredientapplylittleoilonthepalm,takelittlemincedmeatdoughandmakeintothickcutlets

4. Deepfryinanon-stickingdeepfryingpantogoldenbrown5. Garnishitinaplatewithroundcutonionandlemonpieces

Thisisreadytoservealongwithrotisorplainricewithanycurry.

SheekKabab(toserveeight)

SheekKabab

Ingredients:

Muttonorchicken(boneless)-1/2kg.

(Preferablemincedmeator

mincedchickenwillbebetter)

Onion(bigsize)-1

Breadcrumbs-1tablespoon

Coriander(sabut)-1teaspoon



Mintleaves(cut)-1teaspoon


Lemon-1

GreenChilies-4to5


Oiltofry

Salttotaste

Method:

1. Washanddrainthemincedmeatorchicken2. Grindalltheingredientswithmeattomakeathickdough3. Takesheekandrollthedoughonthesheek4. Removefromsheekanddeepfryitorcanbedoneinovenoroncharcoalgrill5. Garnishwithroundcutonionintheplatewithpiecesoflemon

StreetVendormakingSheekKababmadeoncharcoalgrill

GoshtSukhaKabab(toservesix)

GoshtSukhaKabab

Ingredients:

Muttoncubesorchickencubes-1/2kg.




Lemon(small)-1

Oil

Salttotaste

Method:

1. Cookthemuttoncubesinthepressurecookeralongwiththefollowingingredientstillitissoftorabout3-5minutes:

a.Chilipowder

b.Turmericpowder

c.Ginger-garlicpaste

d.Salt

2. DryallthewaterfromkababsbyevaporatingwaterafteropeningtheLid.(Thesecanbestoredinfridgeandfriedwheneverneeded)

3. Deepfryinthefryingpantogoldenbrown4. Garnishwithcutonionandcorianderleaves

Thisisagoodstarteroritcanbeservedwithbhajikacharoranycurryandrice.

BadiMirchShikumpuri(MincedmeatStuffedinCapsicum)

(toservesix)

BadiMirchShikumpuri

Ingredients:

Capsicum(greenorredcolour)(bigsize)-6

OtheringredientsassameasinKheemaSukha

Method:

1. Preparekheemafryasgiveninkheemafry-mincedmeatrecipe2. Takebigsizecapsicumandmakeaholefromthetop,removealltheseeds.3. Fillthekheemafryintothecapsicum4. Bakethecapsicum(stuffed)inanovenoronthelowflameinagasorelectricstove,a

closedpan.Youmaysprinklesameportionofcookedmeatontothecapsicum.Addsomebuttertothevesselorbakingtray

Verydelicioussidedishwillbereadytoservewithchapati,riceorbiryani.

NargiziKofta(toserveseven)

NargiziKofta

Almond

Ingredients:

Egg-3

Onion(mediumsize)-2to3

Tomato-4

Almond-15to20

Drycoconutpowder-2tablespoon

Poppyseeds(kuskus)roasted-1teaspoon





Yogurt-1/2cup

Chilies-2to3


Oil-2tablespoon

Salttotaste

Method:

1. Boiltheeggs,removetheshellkeepitaside2. Makeshamikababdough(followingtheshamikababrecipe)3. Takeaplasticsheet,keeptheshamikababdoughon,itkeepeggoverit,andcoverthe

eggwithdoughproperly4. Frytheseeggstogoldenbrownandcoolthem.5. Aftercooldough,cutinthemiddleintotwoportion

Forgravy:

1. Makeapasteofonionandalsotomatoespureepaste.2. Grindthepasteoftheotheringredientslikealmond,drycoconutpowder,kuskus

(poppyseedsroasted)intoafinepaste3. Fryonionpasteinafryingpan,addchilipowder,turmericpowder,corianderpowder,

garammasalaandfrywell4. Addtomatoespuree,yogurt,greenchilies,corianderleavesandpasteofingredients

(serialno.3)5. Makeathickgravy6. Dropfriedeggscutintotwohalvesintothegravy.

Toservewithchapati,breadandkichidi.

MurghDoPiyaza(toservefive)

MurghDoPiyaza

Ingredients:

Chicken(boneless)-1/2kg

Onion(largesize)-4







Yogurt-1cup

Chilies-3to4

Oil-enoughtofry

Salttotaste

Method:

1. Fryoniontogoldenbrownandthenaddginger-garlicpaste,chilipowder,corianderpowder,turmericpowdermixwithyogurt

2. Thenputchickenpiecesandgarammasalapowder,saltandcookittillitisdoneaddcorianderleavesandlongcutgreenchilies

3. Garnishitwithfriedonionandredchilies

MurghKabab(ChickenKabab)(toserveeight)

PictureCourtesy:

heenazubair.blogspot.com

Ingredients:

Chickencubes-1/2kg






Oilforfrying

Salttotaste

Method:

1. Marinatechickeninginger-garlicpaste,chilipowder,turmericpowder,saltandpepperpowderfor34hours

2. Dryallthewaterofthekababsbydraining.3. Fryinafryingpantogoldenbrown.4. Garnishwithchilies,onionandlemonpiecesinaservingplate

Thisisagoodstarter.

BhunaMurgh(TandooriChicken)(toserveeight)

BHUNAMURGH(TANDOORICHICKEN)

Ingredients:

Chickenbigpiece-1kg





Lemon-1

Yogurt-1/2cup

Butter-1tablespoon

Salttotaste

Method:

1. Marinatelargechickenpieceswiththepasteofthefollowingingredients:

a.PlainYogurt

b.Lemonjuice

c.Ginger-garlicpaste

d.Pepperpowder

e.Chilipowder

f.Turmericpowder

g.Salt

2. Keepintherefrigeratorforabout2to3hours3. Dryallthewater4. Bakeitwithbutteronagasovenoronelectricoventillitisgoldenbrown5. GarnishitwithOnion,Corianderleavesandlemonjuice

Friedsnacks,tandoorichickenandkababvendorsareacommonsightineveryIndianCityparticularlywhere themajority population is of non-vegetarians. These vendors do notflourishintheareaswherethemajoritypopulationisofvegetarians.Butinavegetarianareas onewill find evening snack vendors selling vadas, chats and themornings snackvendorssellingthebreakfast.

FriedSnacksandTandoorVendorsonroadside

TaliMachili(FishFry)(toservesix)

TaliMachili

Ingredients:

Fishasslicesof1/2thick

(freshwaterorseafish)-1kg





Lemonjuice(small)-1

Cornflour-2tablespoon

Oiltodeepfry

Salttotaste

Method:

1. Cleanfishwithlemonjuiceandsaltwater2. Marinatethefishwithginger-garlicpaste,chilipowder,turmericpowder,pepper

powder,salt,lemonandcornflour3. Keepitasidefor1hour4. Deepfryinoiltogoldenbrownonlowflame5. Arrangeitonaservingplatewithcutonionandlemonpieces

DumMachili(BakedFish)(toservesix)

DumMachili

Ingredients:

Fish-1kg(itcanbebakedfullyorevenpieces)

Onion(mediumsize)-1


Chilipowder2tablespoon



Corianderpowder-1tablespoon

Lemon-1


Oil-1cup

Salttotaste

Method:

1. Grindandmakeapasteofthefollowingingredients:


b.Onion

c.Corianderleaves

d.Pepperpowder

e.Corianderpowder

f.Chilipowder

g.Turmericpowder

h.Lemonjuice

i.Salt

2. Marinatethefishwiththeabovepasteandbakeinanovenbysmearingsomebutteronthetrayorinavesselbyaddingsufficientoiliffriedinanopenpanonflame.Frytillthesurfaceturnsbrownishandcrisp.

MurghMasala(SpicyChickenCurry)(toservesix)

MurghMasala

Ingredients:

Chicken-1/2kg

Onion(mediumsize)-2

Tomato(largesize)-1






Oil-1/2cup

Salttotaste

Method:

1. Grindandmakepasteofthefollowingingredients:


b.Pepperpowder

c.Onion

d.Tomatoes

e.Corianderleaves

2. Frythismasalainacookerandaddcleanchickenpieces.Addchilipowder,turmericpowderandsalt.

3. Addverylittlewatertomakeathickgravy4. Cookitforabout5minutesinapressurecooker

Chickenmasalaisreadytoservewithchapatiandwhitericewithdaal.

MurghBadiMirchMasala(ChickenCapsicumMasala)(toservesix)

MurghBadiMirchMasala

Ingredients:

Chicken(boneless)-1/2kg

Capsicum(largesize)-2

Cashewnuts-50grams




Tomatoes(mediumsize)-2


Oil-1tablespoon

Onion(largesize)-1

GreenChilies-2to3

Salttotaste

Method:

1. Cutchickencubesandcapsicumcubes2. Marinatechickeninginger-garlicpaste,chilipowderandturmericpowderfor23

hours3. Fryoniontotransparentinacooker.Addlittleginger-garlicpaste,thenmarinated

chickenandfryfor2minutes.Thenaddcapsicumcubeswithfinelychoppedtomatoes.

Cookitfor3minutesincookerwith1/3cupwater.Openthecookerandaddcashewnutpasteandcorianderleaves,stirwellandcookforanother3minutes

4. Garnishitwithcorianderleavesandgreenchilies.

Chickencapsicumisreadytoserve.

Jhingamasala(ShrimpsCurry)(toservefour)

Ingredients:

Shrimps(Jhinga)-1/4kg

Onion(mediumsize)-1

Tomato(mediumsize)-1






Oil

Salttotaste

Method:

1. Cleantheshrimps,removetheveinattheback2. Makemasalaofthefollowingingredients:

a.Onion

b.Tomatoes

c.Corianderleaves


e.Pepperpowder

3. Frythismasalainoilbyaddingchilipowder,turmericpowderandsaltincookerpan4. Thenaddcleanedshrimpsandfryfor2minutes.5. Cookitinapressurecookerforabout5minutes.

Shrimpmasalaisreadywithchapati.

PathaGobi(Cabbage)Kheema(toservesix)

PathaGobiKheema

Ingredients:

PathaGobi(Cabbage)-1(Mediumsize)

Mincedmeat(Kheema)-150gm

Gingergarlicpastge-1/2teaspoon


Tamarindpowder-1/4teaspoon


Tomato(Medium)-1

Onion(large)-1


Oil-1tablespoon

Salttotaste

Method:

1. Cutpathagobiintosmallpieces2. Cutonion,greenchiliesandtomatoesintosmallpieces3. Warmoilinapressurecookerfryonion,greenchillypieces4. Addgingergarlicpaste,chilipowderandturmericpowder5. Addmincedmeatintoit.6. Thenaddcutpathagobi,tomatopieces,corianderleavesandsalt

7. Cookitunderpressureforabout3minuteswithoutaddingwater

Drypathagobiwithmincedmeat(sabzi)isready.

RICEDISHES-VEGETARIAN

BasmatiBagaraChawal(FriedRice)(toservefour)

BasmatiBagaraChawal(FriedRice)

Ingredients:

BasmatiRice-1/2kg

Carrot(smallsize)-1

Peas(HarayaMattar)-1/2cup

Mintleaves-fewleaves

GreenChilies-3to4


SabutGaramMasala-2Cloves,2Cardamom,

2Cinnamonsmallsticks

Onion(big)-1

Oilforfrying-1/2cup

Salttotaste

Method:

1. Fryfinelychoppedonioninanoilwithwholegarammasalaincookerpan.Addginger-garlicpasteandfryfor2minutes.Thenaddcarrot,peas,mintleaves,greenchilies

2. Thenaddpresoakedbasmatiriceintothevessel,stirandfryfor2minutes.3. Addwater1:2ratiowater(1cuprice+2cupwater)andsalt4. Cooktillyougetfourwhistlesor3-4minutes.Thenleaveonslowflameforoneortwo

minutes.

Itgoeswellwithmintchutney(Refertochutneyrecipe)

Kichidi(toservefour)

Kichidi

Ingredients:

Superfinerice-1/2kg

GreengramDaal(Moongdal)-1cup

Oil-2tablespoon

Onion(mediumsize)-1


Mintleaves-few

GreenChilies-2

Garamamasal(sabut)-4cloves,

2cinnamonsticks

and3cardamom

Method:

1. Cleanricesoakedincoldwaterforabout5minutes2. Cutonionlengthwise,fryinoiltogoldenbrownalongwithmoongdaalinacooker3. Addwholegarammasalaandginger-garlicpaste4. AddmintleavesandtwolongChilies.5. Drainriceandaddtothecooker.Addsaltandwaterin1:2ratio(1cuprice+2cup

water)6. Cookitinpressurecookertillyouget4whistles

Servehotalongwithanycurry.

SabziBiryani(VegetableBiryani)(toservefive)

SabziBiryani

Ingredients:

Vegetables(mix)

Beans-50grams

Carrot-50grams

Peas(HaryaMattar)-50grams

Capsicum(large)-1

Potato(large)-1

Onion(mediumsize)-2


WholeGaramMasala

[Cardamom,Cinnamon,Cloves3each]

BasmatiRice-1/2kg

Mintleaves-1tablespoon

GaramMasalapowder-1teaspoon



Tomatoes(mediumsize)-3


Lemonmediumsize-1

Yogurt-1/2cup

Oil-1cup

Salttotaste

Method:

1. Fryoniontogoldenbrownbyaddingwholegarammasalainacookerpan2. Addcorianderleaves,mintleavesandginger-garlicpasteandfrywell3. Addgarammasalapowder,Chilipowderandturmericpowder4. Addcutmixedvegetable,Lemonjuice,yogurtandsaltandstirfryforsometime.5. Cookitfor3to4minutesinapressurecookerwithacupofwater6. Openthecookerandaddwashedbasmatiriceandwaterin1:1ratio7. Cookitinapressuretillyougetthe4whistles.

BisiBelaBhath(toservefour)

BisiBelaBhath

Ingredients:

Rice-1cup

ToorDaal/ArharDaal-1cup

MixedVegetables-1cup

RedChilies(long)-5

Corianderseeds-1teaspoon

Pepper-15to20

Cuminseeds-1/2teaspoon

Cloves-4

Cinnamon-1long

Cardamom-3

BengalgramDaal-1teaspoon

BlackgramDaal-1/2teaspoon

Drycoconutpowder-1teaspoon

Fenugreek-1/4teaspoon

Salt-2tablespoon

PureGhee-1teaspoon

Curryleaves-8to10




Oil-1tablespoon

Method:

1. Cookrice,toordaalinapressurecookerbyputtingaglassofwaterforabout5to7minutes.Mashitwell

2. Cookthemixedvegetablesbyputting1/2cupofwaterandsaltforabout2minutes3. Makethedrypowderofthefollowingingredientsafterroasting

a.Redchillies

b.Corianderseeds

c.CuminSeeds

d.Cinnamon

e.Cardamom

f.BengalgramDaal

g.BlackgramDaal

h.Fenugreekseeds

Aftermakingdrypowderadddrycoconutpowderit.

4. Mixmashdaal,rice,boiledvegetables,drypowder,saltandtamarindpaste.Addsufficientwatertomakeathickaconsistency.

Forseasoning:

1. Warmoil,thenaddmustardseedsandcurryleaves.Addthisintothebisibelabhathandpureghee.

2. Garnishwithcorianderleavesandsaltedboondi(availableinIndianshops)

NimbuChawal(LemonRice)

NimbuChawal

Ingredients:

Rice-1/2kg

Lemon-2

Onion(MediumSize)-1


Curryleaves-8to10



Bengalgramdaal-1/2teaspoon

Blackgramdaal-1/2teaspoon

Peanut-few

Oil-2tablespoon

Salttotaste

Method:

PreparationofRice:

1. Soakriceinwaterandcookitinpressurecookerfor3to4whistlesbyaddingsalttotaste.

Forseasoning:

1. Heatoilinapan,addmustardseedsandcurryleavesthenaddchoppedonion,greenchilies,soakedBengalgramdaal,Blackgramdaal,Peanutandfrywell.Thenaddcorianderleavesandlemonjuice.

2. Addcookedriceintotheaboveseasonedmixtureinthepanitselfandmixwellandserve.

3. Thelemoncanalsobesubstitutedwithgratedrawmangowhichalsomakesadelicioustangyricerelishbychildren.

RICEDISHES-NONVEGETARIAN

GoshtBiryani(MuttonBiryani)(toserveeight)

MuttonBiryani

Ingredients:

Muttongoodquality-1kg

BasmatiRice-1kg

Onion-5to6medium

Tomatoes-2medium

Mintleaves-1cupleaves


Chilies-5to6

Yogurt-1cup

Oil-2cup

Ginger-garlicpaste-4to5tablespoon

GaramMasala-5cloves,5smallsticks

tocinnamon+5cardamom

GaramMasalapowder-1teaspoon

Lemon(medium)-2lemonjuice

Pureghee(Butteroil)-1/4cup

Saffron(kesar,zafran)-1/2teaspoon

Almondpaste/powder-15pieces(powdered)



Carrot(bigsize)-1(smallslicedround)

Peas-1/4cup

Salttotaste

Method:

Step1:

Firstcookgravyknowncommonlyasakhniasfollows:

1. FryfinelychoppedOnionin2cupofhotoilincookerpantillgoldenbrownwithwholegarammasala.

2. Addmintleavesandcorianderleaves3. Takeoutaportionoffriedonionforgarnishingattheendandkeepaside4. Addginger-garlicpasteandfrywell.5. Addgarammasalapowder,chilipowder,turmericpowderandmeatpiecesandfrywell.6. Addyogurt,lemonjuiceandtomatoes

Pressurecookfor10to12minutesdependinguponthemeatquality.Takeoutthespicyoilfromakhniandkeepaside.

Step2:

1. Boilriceinadifferentvessel.Addlittlemintleaves,greenchilies,littlewholegarammasala,littleturmericpowder,peasandcarrotpieces.Stopcookingwhenriceis

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Gulnaz Ka Pakwan - Ms. Syeda Gulnaz Tareen