Mutton Dalcha

Ingredients:

Mutton-1/2lb

Toor Dal-1/2cup

Channa dal-1/2cup

Almonds-2tbsp

Cashewnuts-2tbsp

Ginger garlic paste-1tsp

Turmeric powder-1/2tsp

Chilli powder-1tbsp

Salt to taste

Oil-4tbsp

Fennel seeds-1/4tsp

Coriander seeds-1tsp

Pepper-1tsp

Cumin seeds-1tsp

Cinnamon-1small stick

Cardamom-3

Cloves-3

Onions-1cup (chopped)

Coconut milk-1/2cup

Curry leaves-4

Green chillis-3 sliced

Tamarind paste-1tbsp

Method:Clean & wash the meat & keep aside.
Soak the cashews and almonds in water for 4hours, & grind it into a smooth paste.
Powder coriander seeds, cumin seeds, fennel seeds & pepper, set aside.
Wash and soak all the dals in plenty of water for at least half an hour.
Heat oil in a pan; add curry leaf, cinnamon, cardamom, and cloves. Stir once & add the onions & green chillis
Fry until the onions begins to brown, add ginger garlic paste sauté for 1mt then add chilli powder, turmeric & the mutton mix well, now add the soaked dals, coconut milk, ground masala powder & salt. Cover & cook till the meat & the dals are well cooked.
Add the cashew almond paste, & tamarind paste, mix & simmer & cook uncovered for 10mts.

Chops Fry

Ingredients:Goat chops-1lb, Salt to taste, Oil-3tbsp,Curry leaves-1spring
Ginger garlic paste-1tbsp, Onions-1/2cup chopped
Cinnamon –1small piece, Cardamom-2,Cloves-2, Cilantro

Grind to paste: Pepper-2tbsp, Green chillis-5nos, Coconut- 1tbsp grated

Method: Clean & wash chops & keep aside.
Heat oil in a pan & add cinnamon, cardamom, and cloves & curry leaves.
Once they splutter add onions & fry till they turn golden brown.
Add ginger garlic paste & ground masala sauté for 2mts.
Now add chops, salt & little water, cover & cook till the chops are tender.
Fry uncovered on medium heat until the gravy clings to the meat.Garnish with cilantro

Vada Curry

Ingredients:
Channa dal-1cup
Cinnamon-1inch stk
Cardamom-2
Cloves-2
Bay leaf-1
Saunf-1tsp
Garlic-2nos
Ginger garlic paste-1tsp
Tomato-1big chopped
Onions-1chopped
Chilli powder-2tsp
Turmeric-1/2tsp
Salt to taste
oil-3tbsp
Coconutmilk-1/4cup(optional)
Chopped cilantro


Method:
Wash & soak channa dal for about 4hrs.
Grind it into a coarse paste along with garlic & saunf.
Place the channa mixture in an idly plate or any other plate & steam it for about10mts.
Remove & crush the steamed vadas & keep aside.
Heat oil in a pan or kadai; add cinnamon, cardamom, cloves & bay leaf .fry for a minute.
Then add onions sauté well &add ginger garlic paste, sauté for another minute.
Now add the tomatoes, salt, turmeric, & chilli powder mix well.
Cook till the tomatoes are well mashed.
Add the crushed vadas &coconut milk/water, cover &cook for at least 10-15mts
Garnish with cilantro.
Serve hot with idly or dosa.

Wish all Family, Friends & all the Bloggers a very Happy Diwali

Mirchi Ka Salan

Ingredients:

Long green chillies-10(slit)
Tamarind pulp-2tsp
Turmeric powder-1/2tsp
Mustard seeds-1/2tsp
Curry leaves-1spring
Salt to taste
Lemon juice-2tbsp
Oil-4tbsp
For the salan paste:
Onion-1
Ginger garlic paste-1tbsp
Green chillis-2nos
Roasted peanuts-2tbsp
Sesame seeds-2tsp
Desiccated coconut-1tsp (optional)
Cilantro chopped 2tbsp



Method:
Deep fry long chilies in hot oil (I shallow fried) remove & keep aside.
Fry onions & green chilies in oil & grind to a paste along with ginger garlic paste.
Grind roasted peanuts, roasted sesame seeds & desiccated coconut to a paste.
Heat oil in a pan (can use same oil used to fry chilies) add mustard seed & curry leaf, once they splutter add ground onion paste, turmeric powder & sauté for 2mts.Then add ground peanut paste & salt fry well, ensure that the mixture does not stick to the pan.
Fry the salan paste for 15mts on medium heat. Now add the tamarind juice & water.
Cook for 5mts.Then add the fried chillies to the hot gravy cover & cook for another 5mts.Garnish with cilantro.Goes well with rice or roti.

Murg Do-Pyaaz

This time when i visited India my brother prepared a variety of dishes. One of them is murg do pyaaz, it has become our favorite. I hope u'll also like it.

Ingredients:
Chicken-1lbs
Onions-2 big (chopped)
Cumin powder-1tbsp
Chilli powder-3tbsp
Garam masala powder-2tbsp
Ginger garlic paste-2tsp
Turmeric-1/2tsp
Thick curd-1/2cup
Cinnamon-1stk
Cloves-2
Cardamom-2
Salt to taste
Oil-4tbsp




Method:
Wash chicken & marinate with curd, cinnamon, cardamom, cloves, 1tsp ginger garlic paste, little salt, 1tsp chilli powder & turmeric & keep aside.
In a kadai heat 2tsp oil fry 11/2 onion till brown, cool & grind it to a fine paste.
In the same kadai heat oil, now add the remaining onions & fry then add ginger garlic paste, sauté for 1mt then add cumin powder, chilli powder, salt sauté well.
Now add the marinated chicken mix well, add water if required. Cover & cook till the chicken is tender. Now add the ground onion paste & garam masala powder, mix well & fry with the lid open.
Fry well till the masala clings to the meat.Garnish with cilantro

Vegetable Biryani

Ingredients: Basmati rice-2cups, Carrots, green beans, Potato etc., -1cup(small pieces) Green cardamom-2nos, Cinnamon-1inch, Cloves-2, Shahjeera-1tsp, Bay leaf-2nos, Ginger garlic paste-1tbsp, Green chilli paste-2tbsp, Turmeric-pinch, Mint leaves-3tbsp chopped, Onions-1no sliced Tomato-1 small diced, Coconut milk-1/2cup(optional), Water-3cups, Oil-4tbsp, Salt to taste


Method:Wash & soak the rice.
Heat oil in a pan; add cinnamon, cardamom, cloves, shahjeera & bay leaf.
Saute for 1mt,then add onions & fry till they turn golden, add ginger garlic paste, green chilli paste,turmeric,& mint leaves fry well then add tomatoes, sprinkle water if required & saute for 3mts.
Then add vegetables, salt cover for 5mts then add rice fry for 1mt
Now add coconut milk & water, stir once.
Cover & cook till the rice & vegetables are done
Serve with raita.

Rava Idly

Recipe adapted from a tv show

Ingredients:Oil-1tbsp,Black gram(urad) dal-1tsp,Mustard:1/2tsp, Green chillies-3nos,Cashew nuts6nos, Curry leaves-1spring, Sooji(rava)-1cup, Curd-2cup approximately,Salt to taste.

Method:Heat a kadai and add oil.Temper with mustard, black gram dal, cashew nuts, curry leaves and green chillies and sautetill it turns golden brown.Add rava and saute.Cool for sometime, (can store in air tight container at this stage) add curd and salt and soak for 15 minutes.Pour into idli plate and steam for 10 minutes.Serve hot with coconut chutney.