Akoori (Masala Scrambled Eggs)

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Ingredients

6 eggs
2 large chopped onion
1 large chopped tomato
3 finely chopped green chilli
2 garlic cloves chopped
1/2 tsp turmeric powder
1/2 tsp. cummin seed
3 tbsp. ghee
Chopped coriander leaves.
salt as per taste

Method

Heat ghee and fry the onion until golden brown.
Add cummin seed, chilli, garlic, turmeric powder and salt and saute for a minute or two.
Mix in tomato and saute for another minute.
Lightly beat the eggs and add to the above mixture.
Scramble.
Finally garnish with coriander leaves and serve immediately on toast

Machhi No Palau (Fish Pullao)

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Ingredients

2 cups rice
1 large pomfret (fillet)
5 sliced onions
1/4 grated coconut
5 tbsp. oil or ghee
1 large bunch chopped coriander leaves
3 cups coconut milk

Ground to masalas
2 tsp. roasted cummin seed
1" piece cinnamon
2 cloves
1/2 tsp. turmeric powder
5 cardamoms
7 cloves of garlic
7 dry red chillies
salt as per taste

Method

Wash the rice and soak it for 1/2 hour
Cut pomfret fillets in large pieces
Marinate the pieces with salt and keep for few minutes
Heat oil and fry the onions until brown in colour.
Add ground masala and saute for a few minutes.
Wash the marinated fish and add to the masala.
Add rice, 1/2 of the chopped coriander leaves and the coconut milk.
Bring to a boil.
Simmer until the rice is cooked.
If more water is required use only hot water.
Serve hot, garnished with the rest of the coriander leaves and grated coconut.

Sali Ma Marghi (Chicken with Potato straws)

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Ingredients

1 kg chicken, cut into 8 pieces
2 tbsp.oil
2 large onions chopped
4 green chillies
1/2 tsp. cummin seed
4-5 curry leaves
500 gms sali (potato straws)

Ground to Paste
6 cloves garlic
1/2" piece ginger
1" cinnamon
1 tsp.garam masala
1/2 tsp. turmeric powder
salt as per taste

Method

Heat the oil, put in cummin seeds and curry leaves and when they splutter add the onions and cook until golden in colour.
Add the ground paste and stir for another a minute.
Mix in the chicken and salt and cook stirring, until dry.
Add 3 cups of water and bring to a boil.
Simmer, stirring occasionally until a thick gravy is left.
Place the chicken gravy in a dish and sprinkle the sali over it

Lagan Nu Custard

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Ingredients

1 quart milk
250 gms sugar
3 beaten eggs
1 tsp cardamomns powder
1/2 tsp grated nutmeg
2 tsp vanilla essence
1 tbsp rose water
10 blanched and sliced almonds

Method

Boil the milk and sugar on slow heat and bring it down to half the quantity.
Let it cool.
Add the blended eggs, vanila essences, rose water and cardamoms powder
Put in baking dish and mix in grated nutmegs and almonds.
Bake at 350 degree F for 40 to 50 minutes.
The top should be golden brown.
Cool and refrigerate
Cut into pieces and serve

Dhansaak

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Ingredients

500 gm chicken skinned and washed and chopped
2 large onion, chopped
2 tomatoes, chopped
2 Bay leaves
1 tsp turmeric
1/2 cup fresh coriander leaves chopped (optional)

Dals Required
1/4 cup.val dal
1/4 cup masoor dal
1/4 cup moong dal
1 cups tuvar dal
(Wash and soak the above dals for at least one hour)

Vegetables
50 gm orange pumpkin
1 brinjal
1 carrot
1 potato peeled
Methi 1/4 bunch or 6 small bunch of dhansaak methi (if available)
(Chop the above vegetables and methi leaves and quartered the potatoes)

Masala
4 cloves
1 small onion, finely chopped
4 tsp oil
1 inch cinnamon
2 inch piece ginger
3 tbsp tamarind water
6 cloves garlic
3 green chillies
2 tsp dhansaak masala or sambhaar masala
2 tsp dhania-jeera masala
salt and black pepper powder to taste
(Ground the above masalas)

Method

Pressure cook the dals, vegetables and chicken pieces for 15 minutes (put enough water and little to more so that all the ingredients in the cooker are covered)
When cooled open the cooker and remove the chicken pieces and potatoes pieces from the dals and vegetables
Blend the dals and vegetables
Heat oil and fry the chopped onions till brown
Add the ground masalas and bay leaves fry till aroma comes out
Add chopped tomatoes and coriander leaves
Add salt and turmeric powder and fry for 2 minutes
Add the blended dal to the masalas and allow it to boil
Then add chicken and potatoes pieces
Allow it to cook (add more water if necessary)
Finally the dal should be little thick
Serve hot with brown rice

Patra Ni Machhi (Chutney Fish In Banana Leaves)

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Ingredients

2 big pomfret, weighing approx 500gm each
banana leaves to wrap

For the Chutney:
1 coconut, freshly grated
4 green chillies
1 tsp jeera
9 cloves garlic
3 cups fresh coriander leaves,
1/2 cup fresh mint leaves (optional)
1 tsp tamarind paste
1 tsp lemon juice

Method

Cut the fish into slices
Marinate the fish pieces for 1/2 hour in salt
Grind all the chutney ingredients together.
Cut the banana leaves into strips large enough to wrap around each piece of fish.
Heat each piece of leaf over a flame for a few seconds to soften
Grease one side of banana leaves
Wash the fish and coat it with chutney
Put each fish piece on the greased side of each banana leaf and roll up.
Tie with thread.
Steam or bake for about half an hour or till the fish is done.
Serve hot

Muttton Vindaloo

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Ingredients

500 gms mutton cut into small cubes
6 tblsp oil
3 small tomatoes
3 small potatoes peeled and cut
2 onion chopped in slices
250 gms boiled peas
salt as per taste

Ground into masala with 2 tblsp of vinegar
8 red dry chillies
6 garlic cloves
1" piece ginger
3 cloves
5 caradmoms
6 peppercorns
1/2" cinnamom
1/2 tsp turmeric powder
1/2 tsp cummin seeds


Method

Marinate mutton pieces with grounded masalas and salt.
Keep aside for 2 hours
Heat oil and fry the mutton pieces for 15 minutes
Add 5 cups water and bring to boil
Stir occassionaly. Let it get cooked for 50 minutes (it should not be completely cooked)
Add potatoes, onions and tomatoes
Let it cooked till everything is cooked properly
Finally put the green peas
Serve hot

Kohzi Curry (Chicken Curry)

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Ingredients

Chicken - 1 kg
Onions - 3-4
Garlic - 5-6 cloves
Ginger - 1 piece
Green chillies - 5-6
Coriander powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Red chilli powder - 2 teaspoon
Tomato - 3nos
Coconut milk - 1 cup
Curry leaves - 1 stalk
Oil - as required
Garam masala powder - 2 teaspoon
Salt - to taste

Method :

Cut and clean the chicken in big pieces.
Slice the onions, slit green chillies, ginger and garlic.
Heat a pan and add oil and sliced onion and fry till transparent.
Add crushed ginger, garlic and green chillies and fry for 2- 3 minutes.
Add the coriander powder, chilli powder, turmeric powder, garam masala and saute for some time and add the chopped tomatoes, curry leaves and fry for some time.
Add the chicken and fry for a few minutes and add salt
Cover the pan and cook on slow fire till chicken is cooked.
When chicken is cooked add coconut milk and heat for few minutes and remove from fire.
Serve with aripathiri or rice chapathi.
Making time: 1 hours
Makes: 6-8 serving
Shelf life: Best fresh

Aripathiri (Rice flour chapathi)

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Ingredients

Rice flour - 1 cup
Water - 1-1/2 cup
Salt - 1/2 teaspoon
Coconut milk - 1 cup

Method:

Boil water and salt add the rice flour and mix well and take it of from fire.
Cool and knead the dough well.
Shape into small balls and roll out the balls into thin chapathi.
Heat a tava and place a chapathi on it. After few seconds turn it over.
When it puffs up remove it from the tava.
Before serving dip each chapathi in coconut milk.
Serve with mutton or chicken curry.
Making time: 1 hour
Makes: 3 serving
Shelf life: Best fresh

Jeeraka Kanji (Cumin Flavour Rice Soup)

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This recipe is a speciality for Ramazan

Ingredients

Rice - 250 gms
Coconut - 1/2
Cumin seed - 2 teaspoon
Turmeric powder - 1/4 teaspoon
Small onion - chopped 1 tablespoon
Salt to taste.

Method:

Grind coconut, cumin seed, turmeric, and onion to a smooth paste.
Wash and cook the rice in sufficient water till well cooked.
Add the ground mixture, salt and sufficient water.
Boil again for few minutes and remove from fire.
Serve hot.
Making time: 1 hours
Makes: 6 serving
Shelf life: Best fresh