Temprade

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Ingredients

1/2 kg prawns
a small white pumpkin, chopped
1 small brinjal, chopped
1" ginger, grounded
2 flakes of garlic, grounded
3 green chillies, grounded
2 onions chopped finely
1 tomatoes, chopped finely
3 cups coconut milk
3 tbsp oil
2 bay leaves
Chopped corriander leaves
Salt as per taste
Oil for deep frying

Grind to paste:
3 cloves
2 cardamoms
1/2" cinnamon
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tbsp rice flour
1 tsp cummin seeds
1 tsp corriander seeds
1/2 tsp mustard seeds

Method:

Clean the prawns and de-vein them and remove the head
Extract juice of the heads
Deep fry the prawns and brinjal pieces and keep aside
Heat oil in a pan and put the bay leaves
Fry onions till golden brown
Add tomatoes and simmer for 2 minutes
Add green chillies-garlic-ginger paste and stir for a minute
Add the fried prawns, brinjal pieces and pumpkin pieces
Add the grounded masala
Add the prawn juice and coconut milk
Add salt and water as required
Cook till done
Garnish with corriander leaves
Serve hot

Masala Mince

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Ingredients

1/2 Kg Mince
1 big Onion (sliced)
1 tomato, chopped
4 small potatoes, chopped
1 big bunch of methi leaves, cleaned and chopped
2 tsp tamarind juice
chopped corriander leaves
2 tbsp oil

Grind to a paste:
4 red chillies
6 flakes garlic
1 tsp turmeric powder
2 tsp jeera
1" cinnamon
6 cloves
4 cardamoms
1/2 tsp bottle masala
Salt to taste

Method:

Fry the onions in oil and then add tomatoes pieces
Add the grounded paste and fry for couple of minutes
Add the mince
Cook till it is dried
Add potatoes , methi leaves, and little water.
Cook on medium heat for 20 min.
Add tamarind juice and simmer.
Garnish with corriander leaves
Serve hot

Meat Stew

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Ingredients

1/2 kg meat
3 chopped potatoes
2 tbsp ghee (optional - oil)
lemon juice as per taste


Make a paste of:
- 3 small onions
- 1" ginger
- 2 garlic flakes
- 3 green chillies
- 3 cloves
- 1 black cardamoms
- 1" cinnamon
- 7 black pepper
- 1 tsp cummin seeds
- 1 tsp corriander seeds
- Salt as per taste

Method:

Cut the meat into small pieces
Cook in enough water till half done
Remove the pieces and keep the meat gravy aside
Heat the ghee in a pan
Fry the grounded paste for 5 minutes; till oil separates
Add meat pieces and fry till brown
Add potatoes pieces and fry for a minute
Add the meat gravy and let it cook
When done, add lemon juice
Serve hot

Shrimp Curry

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Ingredients

1 cup shrimps
1 tomato chopped finely
2 onion chopped finely
2 tbsp oil
Chopped corriander leaves

Make a paste of:
- 2 kashmiri chillies
- 2 green chillies
- 1 tsp cummin seeds
- 1 tsp corriander seeds
- 1" ginger
- 2 garlic flakes
- 1/2 tsp turmeric powder
- 1/2 tsp bottle masala (garam masala)
- salt as per taste

Method:

Wash and Clean the shrimps
Heat the oil in a pan
Fry the onions till golden brown
Fry the tomatoes for 2 minutes
Add the paste and simmer it for 2 minutes
Add shrimps and water as required
Let is cook for 5-10 minutes
Garnish with corriander leaves
Serve hot

Boros

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Ingredients:

1 coconut, grated finely
275 gms rawa (semolina)
275 gms sugar, powdered
3 eggs
30 gms butter
Blanched and sliced 4-5 almonds

Method:


Beat the whites of eggs and 1 yolk
The add sugar, coconut, rawa and beat it more
Add butter and beta for 5 minutes
Leave the mixture for 8-10 hours
Make small flat balls and place almond piece on each ball
Place them in a baking tray
Bake at 350oC for 10 minutes
Test it whether it is baked; if not keep for 5 more min.

Chicken Pulao

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Ingredients

1/4 kg basmati rice
1/2 chicken,
2 onion chopped finely
3 cloves
1" cinnamon
2 black cardamoms
4 bay leaves
4 tbsp ghee
Chopped corriander leaves

Make a paste of:
2 tsp cummin seeds
5 black pepper
7 green chillies
3 garlic flakes
1/2" ginger
1 tbsp corriander seeds
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt as per taste

Method:

Wash the rice and soak it for 1/2 hour
Cut chicken into small pieces
Heat oil in a kadai
Fry the onions till golden brown
Add the grounded masala and simmer for 2 minutes
Add cloves, cinnamon, cardamoms, and bay leaves
Fry chicken pieces for 5 minutes
Add rice to it and add water required to cook the rice
Stir well
Let the chicken and rice cook
Once done garnish with corriander leaves
Serve hot

Kofta Gravy

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Ingredients

1/2 kg mince
2 small potatoes, boiled and smashed
Bread crumbs of 4 breads
1 onion chopped finely
2 garlic flakes, grounded
2 tsp bottle masala
1/2 tbsp lemon juice
Salt as per taste
3 tbsp oil
oil for frying
Chopped corriander leaves

Make paste of

4 green chillies
1" ginger
3 tbsp grated coconut
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp corriander seeds
1 tsp cummin seeds
3 black pepper
1 clove
2 tsp khus khus
1 tsp bottle masala
1 tsp garam masala


Method:

Mix well the mince, potatoes and half of bread crumbs
(If mixture is very soft then add more crumbs)
Add 1/4th of the above paste into the mixture
Add salt as per taste and make it into small koftas
Roll the koftas into bread crumbs and deep fry
Keep aside
Heat oil for the gravy
Fry the onions till golden brown
Add the remaining paste and the garlic and simmer for 1 minute
Add 2 tsp bottle masala
Add water to make it a gravy
When the water starts boiling, add the koftas
Put it on slow flame till koftas are cooked and gravy is as per your consistency
Add lemon juice
Garnish with corriander leaves
Serve hot with rice

Tope

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Ingredients

1 kg. Mutton
6-8 Onions
1 cup Poha
5 Green Chillies
1" ginger
3 tsp bottle masala
8 flakes garlic (grounded)
1" cinnamon, powdered
mint and coriander leaves
4 cardamom, powdered
4 tbsp ghee
Juice of 1 lemon

Method:

clean the mutton and cut into 1" cubes
Heat 4 tsp ghee. When ghee become hot put onions, chillies, ginger, fry till onion become transculent.
Add mutton and bottle masala, let it cook on slow fire.
Add lime juice, garlic, mint, coriander leaves, cinnamon and cardamom.
Bring the vessel down the gas then add poha.
Serve hot

Stuffed Crabs

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Ingredients

8 Crabs parboiled
7 medium onions, chopped finely
3 garlic flakes
1" ginger
4 green chillies
1 cup coconut, grated
2 tsp tamarind pulp
Salt as per taste
1 tbsp bottle masala - Refer Recipe
3 tbsp oil

For Garnishing:
1/2 cup grated coconut chopped corriander leaves

Method:

Clean the crab, open shell and remove the stomach sac and the feathered grills.
Roast the onion, ginger, garlic, chillies, coconut and grind to a fine paste.
Add bottle masala, tamarind pulp, salt and mix well.
Stuff the crab with masala filling and tie the crabs.
Take oil in a pan and add the crabs and steam it till done
Garnish with grated coconut and corriander leaves

Indian Stuffed Chicken

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Ingredients

1 Chicken

For Stuffing
1 big tomato, finely chopped
2 onions, chopped
2 small potatoes, chopped
2 carrots, finely cut
1/2 cup finely chopped french beans
1/2 cup green peas
1/2 " ginger
3 garlic flakes
3 green chillies
2 tbsp lemon juice
1 sprig mint leaves
salt and pepper to taste
chopped corriander leaves
5 chopped Cashewnuts
3 tbsp oil

Method:

Wash the chicken
Marinate the chicken with salt and keep aside for 1/2 hour
Boil carrots, potatoes, french beans and green peas.
Make ginger garlic and chillies paste
Heat oil in a pane and fry onions.
Then add ginger-garlic-chilli paste
Add tomatoes, mint leaves, boiled vegetables, lemon juice, salt and pepper and fry for a few minutes.
Take it from the gas and let it cool
Stuff the chicken with the above masala and then stitch.
Heat 1 tbsp. of ghee and fry the chicken till it become brown.
Cook the stuffed chicken in water till it is done.