Mutton Vindaloo

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This dish is a favourite of East Indians and Goans it has a full robust flavour. The same ingredients can be used for a Pork vindaloo, too, simply by replacing the quantity of mutton by pork. It serves well with plain boiled rice, or fresh loaves of bread.

Ingredients

1 kg. mutton

For Seasoning:
3 sp. ghee
few coriander leaves
1/2 onion finely sliced
Salt to taste

For Vindalu Masala:
(Grind these ingredients to a smooth paste) 3 sp. jira
12 dry kashmiri chillies
1/2 an inch turmeric
2 pods cardamoms
10 pod garlic
2 tbsp. vinegar

Method

Cut and wash the mutton and make pieces.
Grind masala in vinegar.
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry it. Stir frequently.
Now add meat and salt to taste.
Cover the dish. Allow the meat to cook in its own gravy.
Stir frequently, so that it does burn.
Boil the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes.
Serve with plain white rice.

Liver with Lentils and Rice

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Ingredients

1 whole fresh liver
1/4 cup each of moong and gram dal
1/2 cup basmati rice, washed clean
2 medium onions, thinly sliced
1 onion small, chopped finely
1 medium carrot, thinly sliced
1 teaspoon chilly powder
1/4 teaspoon turmeric powder
1/2 teaspoon pepper
2 teaspoons coriander powder
1 1/2 teaspoon finely ground ginger
1 tablespoon finely ground garlic
1/4 cup thick tamarind pulp
1 teaspoon cumin seeds
6 cloves
1- inch stick cinnamon
4 white cardamoms
1 bay leaf
3 1/2 tablespoons oil,
Salt to taste
1 tablespoon mint leaves chopped

Method:

Wash both the dals and keep them along with washed rice in a colander to drain out the water.
Heat 1 1/2 tablespoons of oil on high flame. Lower the flame to medium and season the oil with cumin seeds, cinnamom, cloves, cardamoms and bay leaf. Stir for a while and put in the dals and rice.
Fry for 2-3 minutes and add the finely chopped onion, sliced carrots pepper and salt to taste. Fry for a while and pour 2 cups of hot water. When it starts bubbling, make the fire medium. Cover the pan and let cook. There should be just a hint of moisture in the mixture when it is cooked to the desired tenderness.

Cut the liver into medium-size pieces and wash them thoroughly well with water.
Heat 2 tablespoons of oil in a stainless steel dekchi, put in the sliced onions and fry to a deep golden colour. So that they become crisp also. Take them out by pressing them in between two flat perforated spoons. Keep aside.
In the same oil put in the liver pieces and fry briskly. When the liquid almost dries up, add ground ginger and garlic, chilly, coriander and turmeric powders and enough salt. Fry for a few minutes.
Pour 1 cup of warm water, power the fire and cover the dekchi. Let cook.
When the liver is cooked to the desired tenderness, pour the tamrind pulp and fry till almost dry. Remove from fire.
In a beautifully designed serving dish, spread the rice-dal mixture in a thick layer. Make a hollow in the middle and put the ready liver in it. Garnish with fried onions and mint leaves. Serve hot.

Keema- Paneer Kababs

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Ingredients

250 gms minced meat, washed clean
150 gms paneer, crushed finely
1 -inch piece ginger, chopped finely
6 flakes garlic, chopped finely
1 medium-size onion chopped
3 green chillies-chopped finely
2 eggs, yolks & whites separated
1 level teaspoon chilli powder
1/2 teaspoon pepper
1 lime
1/2 teaspoon nutmeg powder
2 tablespoon chopped coriander
1 tablespoon mint chopped
dry breadcrumbs as needed
salt to taste
ghee or oil for frying

Method:

Cook the minced meat till soft. Fry till it becomes dry. Take out in a plate
Add chopped ginger, garlic, green chillies, onion, pepper, chilly and nutmef powders, chopped coriander and mint, crushed paneer and salt. Beat the yolk of the eggs with a fork and pour in this mixture. Knead together to form into a smooth lump.
Beat the whites till stift and fold them in the ready lump.
Shape medium-size balls from this lump. Press each ball in between the two palms lightly so that it is flattened a little. Thus shape as many kababs as possible from the prepared mixture.
Smear each kabab with breadcrumbs
Place a heavy-bottomed flat frying pan on fire with just a little. Make the fire medium and spread the ghee all over the pan.
Fry three of four kababs at a time, putting ghee around them as required. Turn upside down when one side is done.
Thus fry all the kababs to a golden brown colour.
Arrange these kababs in a nice dish and serve sizzling hot with tomato sauce or tamrind chutney.
If these kababs are to be served with tea or drinks, then shape them into small round balls, deep fry them, and serve them, pricked with toothpicks.

Rogan Josh

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This is a very popular mutton preparation and is highly relished by lovers of non-vegetarian food all over the country.

Ingredients

1-1/4 kg mutton cut into big chunks and washed clean
3 medium-size onions, chopped
1 cup ghee
1/4 cup curds
1 cup hot water
3 tablespoon chopped coriander
4 medium ripe tomatoes, chopped
6 dry red chillies, seeds removed
2 tablespoons coriander seeds
2 teaspoons cumin seeds
1-1/2 teaspoon poppy seeds
10 cloves
10 cardamoms
1 teaspoon peppercorns
1-1/2 inch ginger
10 flakes garlic
1 bit each of nutmeg & tuemeric
4 blades of mace
1/4 cup grated dry coconut
10 almonds, blanched
salt to taste

Method:

Heat in an ungreased pan one by one coriander seeds, cumin seeds, poppy seeds, cloves, cardamoms, peppercorns, mace nutmeg and turmeric. Grind finely all these heated ingredients along with chillies, garlic, ginger and a little salt. Keep aside.
Grind the chopped onions and grated dry coconut to a fine paste.
Heat ghee and fry the coconut-onion paste until brown. Stir in the ground lump of spices and fry for 10 minutes.
Add the curds and fry till ghee starts showing on the surface.
Put in the chopped tomatoes. Stir for another 5 minutes. Then put in the mutton chunks and enough salt. Fry the mutton until slightly browned.
Lower the fire and put a silting lid on the dekchi. Let it simmer till mutton is cooked to the desired tenderness.
Transfer the Rogan Josh to a nice serving deep dish.
Garnish with chopped coriander. Serve hot either with parathas phulkas or Jeera rice.

Dilpasand Mutton Korma

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Ingredients

3/4 kg bone less meat, cut into medium-size cubes and washed clean
4 - 1 inch sticks of cinnamon
1 bay leaf
6 cloves
4 cardamoms
1/2 tablespoon cumin seeds
1/2 cup finely chopped onions
2 teaspoons minced green chillies - their seeds taken out before mincing them
1 tablespoon chopped coriander
1/3 cup ghee,
salt to taste
1 very small onion
5 flakes garlic
1/2 cup curds
1 - inch piece ginger scraped
3 1/2 teaspoons coriander seeds
4 red dry chillies

Method:

Grind finely small onion, garlic, ginger, coriander seeds and chillies. Mix curds in the ground pulp and keep aside.
Heat ghee, put in the chopped onions and fry until brown and crisp. Take out with 2 slotted spoons pressing the onions in between them. When tolerably cooled crush the onions and keep aside.
Tie the whole spices- cloves, bay leaf, cardamoms, cinnamon and cumin seeds- in a small muslin bag. Lower this bag of spices in 3 cups of boiling water in a dekchi which should be kept on fire.
Put in the mutton cubes and the ground paste. Make the fire medium and let cook till the mutton is almost tender.
Lift the spice bag with a tong and keep it in a bowl. When it cools, press the bag hard to take out its juice. Discard the bag and add the juice to the mutton that is cooking on the fire. Add chopped onions, the remaining ghee that is left over after frying the onions and salt to taste.
Cook on medium fire until the mutton pieces are tender. Stir in between two three times to prevent the masala sticking to the bottom and burning as the liquid evaporates.
This mutton korma should not be completely dry or remain like a gravy.
Transfer to a nice serving dish. Garnish with chopped coriander. Serve hot with parathas.

Mushrooms-Prawns Gravy

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Ingredients

400 gm fresh white mushrooms
1 cup shelled prawns
2 medium-size onions, chopped
1/2 inch piece ginger
8 flakes of garlic
1 tablespoon coriander seeds
1 1/2 teaspoon chilly powder
1/2 teaspoon poppy seeds
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
2 tablespoons fresh coriander, finely chopped
3 green chillies, each cut into 2 or 3 long pieces
3 tablespoons oil
Salt to taste

Method:


Peel the mushrooms and cut them into bigish pieces. Wash them very carefully.
Take away the black threads running at the back of the prawns and wash them clean with water.
Grind ginger, garlic flakes all the chopped onions, coriander and poppy seeds into a fine paste. Keep aside.
Heat the oil in a pan.
Lower the fire, put in the green chillies' pieces.
Stir for a minute. Take out with a slotted spoon. Keep aside.
In the same oil put in the prawns and turmeric powder and 1/2 teaspoon salt.
Cover the pan and let simmer on low fire.
When the prawns are almost tender add the ground paste.
Cook on medium fire till the liquid is almost burnt out.
Add chilly powder and fry by sprinkling water now and then till oil starts showing on the top.
Put in the mushroom pieces, stir for a minute and pour 2 cups of warm water.
Lower the fire, cover the pan with a fitting lid.
Let it simmer till the mushrooms are cooked to the desired tenderness.
Remove the lid, sprinkle garam masala and transfer the gravy to a fancy serving dish.
Garnish with chopped coriander and the green chillies.
Serve with a slice of lime.
This delicious gravy goes very well with hot phulkas, plain rice or bread slices.

Malai Mushroom

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Ingredients

250 gms fresh button mushrooms
1 cup milk
1/4 cup maida
1 onion, chopped finely
1/4 tsp ginger paste
1/2 tsp garlic paste
1 cup tomato puree
1 tsp cummin seeds powder
1/4 tsp black pepper powder
1 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp oil
Salt as per taste
1 tbsp fresh cream
Chopped corriander leaves

Method:


Clean mushrooms and cut into half
Heat oil in a pan
Add onions and fry till golden brown
Add ginger-garlic paste and simmer for 1 minute
Add tomato puree and simmer for 3 minutes
Add all the powders and let is cook for 2 minutes
Add mushrooms and salt and let it cook till 1/2 done
Add milk and let it cook till gravy thickens
Garnish with fresh cream and corrinader leaves
Serve hot with roti or rice

Matar (Peas) Mushrooms

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Ingredients

200 gms fresh white mushrooms
1 cup boiled peas
1/4 cup chopped capsicum
2 garlic flakes, chopped finely
2 onions, chopped finely
1 tomato, chopped finely
2 green chillies, chopped finely
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp corriander powder
1 tsp cummin seeds powder
1/4 tsp amchur powder (or 1/4 tsp lemon juice)
1/4 tsp mustard seeds
1 tbsp oil
1/2 cup water
Salt to taste
Chopped corriander leaves

Method:


Clean and cut mushrooms into halves
Boil the mushrooms for 5 minutes. Keep aside
Heat oil in a pan
Add mustard seeds. Let it splutter
Fry onion till golden brown
Add chopped garlic and green chillies
Add chopped tomatoes and simmer for 5 minutes
Add all the powders and simmer for 5 minutes
Add mushrooms, peas and capsicum and simmer for 2 minutes
Add water and salt and cook for 10 minutes on slow flame
Garnish with corriander leaves and serve hot

Mushroom Manchurian

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Ingredients

250 gms mushrooms
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk


METHOD:


Boil the mushrooms for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the mushrooms in the batter one by one and deep fry in hot oil.
Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute.
Add 1-1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent.
Add mushrooms and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make mushrooms as above and instead of adding water as above, add fried mushrooms, spring onions and soya sauce at this stage.
Sprinkle 1 tsp. cornflour on the mushrooms and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilli-garlic sauce or tomato sauce.

Tomato Mushrooms

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Ingredients

250 gms button mushrooms
2 tomatoes, chopped finely
1 onion, chopped finely
1/4 cup tomato puree
1/2 tsp ginger paste
1 tsp garlic paste
1/4 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp corriander powder
1/4 tsp cummin seeds
1 pinch of asafoetida
1 tbsp oil
1/4 cup water
Salt as per taste
Chopped corrinader leaves

Method:


Clean and cut mushrooms into half
Boil the mushroom for 5 minutes
Add oil in a kadai (pan)
Add cummin seeds and asafoetida
Fry onions till golden brown
Add ginger-garlic paste
Add chopped tomatoes and simmer for 3 minutes
Add tomato puree, turmeric powder, red chilli powder, corriander powder
Let it cook for 5 minutes
Add mushrooms, water and salt and let it cook on slow flame till water evaporates (approx 10 mins)
garnish with corriander leaves
Serve hot with rotis / naans