Mutton curry wth home made garam masala

Ingredints
Mutton : 2lbs
onion - 1 big chopped
tomato - 2 chopped
garam masala ( grind pata (2) , lavanga(6), elachi(4), pepper corns (10) ) - grind and use 1 tsp spoon for this
ginger garlic paste - 2 tbsp
red chili powder - 1 tsp
coriander powder - 2.5 tsps
cumin seeds - 1 tsp
turmeric
salt

Method : 
Heat oil in a cooker, add onions fry till golden brown
now add mutton and fry till water is evaporated
now add ginger garlic paste
now add red chili powder, coriander powder, cumin seeds, turmeric and salt n mix well
now add tomato n mix well
add water n close the lid and give three whistles. let it cool down.
now take the lid and cook well until oil is separate.
now add garam masala powder - 1tsp
squeeze 1/2 lemon
add little water n cook on slow flame for more 10 mins
garnish with coriander leaves.

Coconut rice

My friend Sukanya shared this recipe with me.


Ingredients 
Rice :4 cups ( basmati)
coconut cans - 2
ghee - 4 tbsp
Garlic - 4 big pods
green chili - 6
Mint - 1/4 cup
coriander leaves - 1/2 cup
roasted cashew in ghee


dry garam masala :  
bay leaf - 4
Cinnamon - 2 pieces
cloves - 5
cardamom - 2
pepper corns - 1/4 tsp
shahi jeera (cumin) - 1 tsp
green chili - 6
star anise - 1

salt - 2 tsp
water : 1 cup basmati rice  = 2cups of water
(so mix coconut can with this water and keep a side)

Method :
Heat ghee in a cooker pan,
add all dry masala's and fry nicely,
now add garlic, green chili, fry until light brown
now add mint and coriander leaves and fry for a min
now add rice n roast for 1 min
now add coconut and water mix and salt mix well
now add roasted cashew (optional)
keep this dish in electric rice cooker n cook till done.




Coconut rice - 2
Ingredients 
Rice : 2.5 cups ( basmati) (soak for 30 mins)
coconut cans - 2 ( thai coconut milk cans and add equal amount of water n mix keep it a side)
ghee - 4 tbsp
onion - 1 m sliced long
Ginger garlic paste
green chili - 3
Mint - 1/4 cup
coriander leaves - 1/2 cup

dry garam masala :  
bay leaf - 2
Cinnamon - 2 pieces
cloves - 5
green cardamom - 4
Black cardamom - 2
shahi jeera (cumin) - 1 tsp
star anise - 1
salt - 2.5 tsp
water : 1 cup basmati rice  = 1.5 cups of water ( i used 5 cups for this rice)
(so mix coconut can with this water and keep a side)

Method :
Heat ghee in a cooker pan,
add all dry masala's and fry nicely,
now add onion, green chili, fry until light brown
now add ginger garlic paste n mix well
now add mint fry for a min
now add rice n roast for 1 min
now add coconut and water mix and salt mix well
now add coriander leaves
keep this dish in electric rice cooker n cook till done.

Green Chicken Curry

INGREDIENTS

1 Whole Chicken-2 lbs medium cut

Onion-1 medium(if small,use 2)sized chopped

Tomatoes-2 medium finely sliced 

Garam masala powder-1&1/2tsp/as needed (grind leach, data, lavanaga, pepper seeds)

Whole spices-2 cloves,1 star anise,cinnamon-2"stick,Fennel seeds/Saunf-1tsp

Oil-3tbsp/as needed

GREEN MASALA PASTE 

Ginger-3"piece cut into small pieces

Garlic-3fat cloves cut into small pieces

Green Chilies-6 broken/to taste

Cilantro-1/3cup chopped

***Grind all these into a paste using blender. 

TO POWDER :
Coriander seeds-3tbsp (if u have powder use it)
Cumin seeds-1tsp

Desiccated coconut powder-1tbsp

Blend these into a bit coarse powder.

TO MARINATE CHICKEN :

Red Chili powder-1&1/2tsp/as needed

Green masala paste-1tsp(rest will be added in the curry)

Turmeric-1/2tsp

Salt-to taste(just enough for chicken)

Few drops of lemon juice about 1/2tsp 

Marinate chicken with these and refrigerate for at least 20mins!

Method : 

Heat oil in a pan and fry whole spices and fennel.

Now add onions and fry till translucent.Next goes in the marinated chicken.Saute till all the moisture evaporates and oil starts to leave. 
Now add chopped tomatoes and mix well.Cook till they look a bit mushy.

Now add the green masala paste, garam masala,(1/4tsp) 

Now add Coriander,cumin & coconut powder and mix well.

Now add water & adjust salt. I added about 1 cups of water.

Then close the lid and cook for 10 mins. 

and keep in low flame for more 5 mins

Beans with Surti Papdi Lilva for a Party

Beans - 2 lbs fresh or Frozen -3 packets -small
Surti Papdi Lilva - 2 packets frozen
Onion - 1/2 chopped
Green chilis - 15-20 chopped
Ginger - 2 tbsp (finely chopped)
Curry leaves - few
Chana dal - 1-2 tbsp
Urad dal - 1-2 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds -1/2 tsp
Coconut Powder- 3-4  tbsp
Salt - to taste
Turmeric - 3/4 tsp
Red chili powder / red chili flakes - 1 tsp

Preparation:

Beans - chop beans into very small pieces and take them in a big bowl add little water and microwave for 10 mins (after 5 mins toss and do 5 more mins)

Surti papdi - take them in a big bowl add little water and Microwave for 10 mins ..keep mixing in between.

Method :

1. Heat oil in a pan, add Chana dal, urad dal, mustard seeds, and cumin seeds. fry them light brown
2. Now add onions, green chili, ginger and curry leaves and fry till onions turn pink
3. Now add green beans and turmeric n fry for 5 mins
4. Now add surti papdi and mix well and cover and cook for 10 mins
5. Now add salt and coconut powder and mix well and cover n cook for 5 mins.

You can add red chili powder or red chili flakes for spicier taste on top before taking the dish off the stove n mix well.



Ingredients for 3-4 people

Beans - 2 lbs fresh or Frozen
Surti Papdi Lilva - 1 cup ( frozen )
Onion - 1/2 chopped
Green chilis - 6-7 chopped
Ginger - 1 tbsp (finely chopped)
Curry leaves - few
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds -1/4 tsp
Coconut Powder- 1-2 tbsp
Salt - to taste
Turmeric - 3/4 tsp

Follow the same procedure for cooking

Pav Bhaji

Ingredients:

Potatoes – 3 cups, diced small

Cauliflower – 2 cups, finely chopped

Frozen Green Peas – 1 cup

Carrots – ½ cup, diced small

Salt – 1 tsp (to taste)

Haldi(Turmeric) – ¼ tsp

Water – 2 cups

Oil – 1 Tbsp

Butter – 1 Tbsp

Jeera (Cumin Seeds) – ½ tsp

Hing (Asofoetida) – pinch

Red Chili Powder – ¼ tsp (to taste)

Onion – 1 medium, finely chopped

Garlic – 2 tsp, minced

Ginger – 2 tsp, minced

Tomato – 1 medium, chopped

Tomato Sauce – ½ cup (1/2 of 8 oz. can)

Pav Bhaji Masala – 3-4 tsp (to taste)

Dhania Powder – 1 tsp

Lemon Juice – ½  lemon juice (to taste)

Cilantro – 1/2 cup, chopped (for garnishing)

Method:

1. In a pressure cooker, add Potatoes, Cauliflower, Green Peas, Carrots, Salt, Haldi and Water – Mix well.
2. Pressure cook for 2 whistle and remove pressure after 2 minutes 
3. Heat Oil and Butter in a non-stick pan.
4. Add Jeera and allow it to sputter.
5. Add Hing and Red Chili Powder.
6. Add Onions, Garlic and Ginger – stir well.
7. Cook until Oil starts to separate.
8. Add Tomatoes and Tomato Sauce and mix well.
9. Cook until Oil starts to separate again.
10. Add Pav Bhaji Masala and Dhania Powder – mix well and cook for 1 minute.
11. Add Vegetables and lightly mash.
12. Add Lemon Juice and adjust Salt/Chili Powder/Pav Bhaji Masala.
13. Cook for 5 minutes. Garnish with Cilantro, chopped raw Onions, Green Chilies and a squeeze of Lime juice.

Simple Chana palak curry

Channa - 1 can

Mustard - 1/2 tsp

Cumin seeds - 1/2 tsp

Onion - 1/2 chopped

curry leaves - few

Tomato - 1 chopped

Ginger Garlic paste - 1 tsp

Spinach / palak - 1/2 cup

Red chili powder - 3/4 tsp

Turmeric - 1/2 tsp

Salt - as needed

Channa Masala - 1 tsp

Coriander leaves - garnish.

method :

1. Heat oil in a pan, add mustard, cumin seeds and onion n fry nicely.

2. Now Ginger garlic paste, curry leaves, tomato n cook till tomatoes r cooked completely

3. now add palak / spinach, add Red chili powder. turmeric, salt and mix well n add little water and cook.

4. Now add chana and mix well n cover and cook.

5. Now add chana masala n cook for few mins and garnish with coriander leaves.

Chili garlic spicy Quinoa (Rice)

Chili garlic spicy Quinoa (Rice)

Quinoa - 1 cup ( cook with 2 cups of water in rice cooker)
Garlic - 7 cloves (chopped fine)
mustard seeds - 1/ tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
curry leaves - few
Red chili powder - 1 tsp
Sambar powder - 1 tsp
salt as per taste
lemon juice - 1
oil and ghee

Method :
1. Heat oil n ghee in a pan add mustard seeds, chana dal, urad dal and fry nicely.
2. Now add garlic and fry till they are light brown color
3. Now add curry leaves and let it fry a little
4. Now add cooked quinoa and mix well
5. Add Red chili powder, sambar powder and salt n mix well and cover and cook for 2 mins
6. Now add lemon juice n mix well,
7. Garnish with coriander leaves.

Easiest butter paneer

• For the gravy:
• Onion - 1 Chopped
• Tomato - 2 Chopped
• Garlic - 5 Chopped
• Ginger - ½ inch Chopped
• Cinnamon - 1
• Cardomon - 2 whole
• Cashews - 7 whole
• Almond - 7 whole
• Jeera - 1 Tbsp
• Salt - As needed
• Water - 2 cups

Rest of the ingredients

• Unsalted Butter - 2 Tbsp
• Paneer - 250gms
• Chilli Powder - 1 Tbsp
• Green Chilli - 1 Slit
• Kasturi Methi - 1 tbsp
• Garam Masala Powder - 1 tsp
• Sugar - ½ tsp
• Water - 1½ cups
  [Garnish]
• Paneer - 1 Tbsp Grated
• Ginger - ½ inch, Juilenne
• Cream - 1 Tbsp
• Salt - As needed

Instructions

1.Mix the chopped onions, tomatoes, cashews, almonds, garlic, ginger, cinnamon, cardomon, jeera, salt and water in a pan.

2.Cook for about 15- 20 minutes on a medium flame till everything gets cooked. Allow this to cool.

3.Then add everything in a blender. Blend them into a smooth paste with not even small pieces of cashews on it.

4.Heat butter in the same pan.

5.Add the jeera, blended makhani paste and stir well.

6.Add chilli powder. (If you want rich color, you can add kashmiri chilli powder. I used normal one)

7.Stir well &sauté the masala on a medium flame till the butter ooze out. It has to be sauted really well till butter ooze out.

8.Add paneer, methi leaves, chilli powder,cream,water and boil for ten minutes.

9.Switch off the flame. Garnish with paneer, ginger and cream.