Anda Curry with Twist

Time 30 min

Ingredients

Eggs 3

Finely chopped onion 1 big size

Finely chopped tomato 1 medium size

Ginger garlic paste 1 tsp

Fresh coconut paste 2 tbsp

Red chili powder / kanda lasun chatney 1 tbsp

Garam masala 1/2 tsp

Pepper powder 1/4 tsp

Water 1.5 cup

Oil 2 tbsp

Salt to taste

Method

Take 1 tsp water in a mixing bowl add salt and pepper powder. Mix well then add egg yolk and white in a mixing bowl. Mix well. Pour in a steel plate / steel vessel, steam in steamer (for 15 min) / pressure cooker  for 2-3 whistles. (keep water in cooker as usual). After pressure is released take out plate. Allow it to cool. Then cut into cubes. Keep it aside. (If you wish you can shallow fry cubes in oil till it turns golden in colour, it taste good).

Heat oil in pan, add cumin seeds, onion and tomato, fry till it turns golden brown. Then add ginger garlic paste & coconut paste. Fry for about 2-3 min. Then add red chili powder / kanda lasun chatney, garam masala. Fry for 2-3 min. on low flame. Then add egg cubes, salt, and water cook for 8-10 min covering lid on low flame. Switch off when it is done.

Mutton Balls Pulao / Mutton Goli Pulao

Time 30 min

Ingredients

Basmati rice 1 cup

Keema mutton 200 grms (approx 1.5 cup)

Garam masala 1/4 tsp

Turmeric powder 1/4 tsp

Lengthwise chopped 1 medium size onion

Chopped tomato 1 medium size

Coconut paste 1tbsp

Ginger Garlic paste 1-2 tsp

Bay leaves 2-3

Pepper 1 tsp

Cloves 5-6

Green chilies 2 slit from the middle

Oil for frying

Water 1.1/2 or 2 cup

Salt to taste

Method

Wash the rice with water. Drain the water, keep rice aside. 

Wash mutton add ginger garlic paste and salt. Mix well. Make small balls of 1 inch in size. Deep fry in oil. (you can even coat in dry cornflour and fry. I like to do both ways). Fry all balls and keep it aside.

Heat the thick bottom non stick sauce pan. Add leftover oil (2 tbsp)used for frying mutton balls. After it becomes hot add bay leaves, pepper, cloves, onion and tomato. After onion turns golden in colour add green chilies, ginger garlic paste, coconut paste and turmeric powder. Saute for few minutes. Add rice and saute for about 7-8 min till it becomes dry on medium flame. Then add garam masala saute for 2-3 min. Then add hot water and salt to the rice, stir well. Cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get broken. Keep the low flame and cook it for about 8-10 min. Then add mutton balls, mix well rice. Keep for another 4-5 min. Switch off flame. Serve hot with mutton curry.

Mutton Pulav

Time 30 min

Ingredients

Mutton 2 cups

Basmati rice 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size

White masala 2 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 2-3 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 4-5 cups

Ghee 4 tbsp

Salt to taste

Whole spices: 2 cinnamon sticks, 5-6 pepper, 2-3 bay leaves, 1 big cardamom

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 2-3 min, then add 1/5 tsp of salt and 4 cups of water mix well and cook for 15-20 min till it is 90% done. Allow it to cool. Keep it aside.

Heat ghee in pan, add whole spices, then add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add rice. Mix well. Then add white masala, ginger garlic paste, red chili powder / kolhapuri masala, turmeric powder, garam masala and sesame - poppy seeds powder, fry for about 5-6 min. Now add  cooked mutton with stock. Mix well. Add 1/2 cup of water if you feel necessary. Stir well. Keep it on high flame for about 4-5 min. by covering lid. Then remove lid and then mix with spoon turn rice upside down. Cover the lid and cook for another 10-12 min on low flame till it is done. Switch off the flame and serve hot.

Tip

I cook mutton in pressure cooker for 2 whistles. I remove mutton and in same cooker i do rest procedure and cook for 2-3 whistle.

Cooked Mutton in Cooker

King Fish Fry

Time 20 min

Ingredients

Surmai fish king fish slices 3 

Finely chopped coriander 3 tbsp 

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Coriander powder 1/2 tsp

Red chili powder or chili flakes 1/2 tsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder and salt to the slices. Keep it aside for 15 min. Then shallow fry fish in fry pan till it becomes crispy and golden brown. In kadai heat 1 tbsp oil, oil becomes hot then switch off the flame. Now add coriander  powder and chili flakes in the kadai. Pour this seasoning on fish in the fry pan. Switch on the flame again fry fish for 2-3 min, sprinkle coriander. Switch off flame and then serve hot.

Tip
U can deep fry instead of shallow fry. 

Acknowledgement:
This recipe is contributed by my friend Dr. Madhu

Kolhapuri Sukha Mutton

Time 30 min

Ingredients

Mutton 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 1 medium size
White masala 3-4 tbsp

Ginger garlic paste 1 tsp

Red chili powder / Kolhapuri kanda lasun chatney 3-4 tsp

Roasted Sesame - Poppy seeds powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1/2 cup

Oil 3-4 tbsp

Salt to taste

Method

Heat oil in pan, add chopped onion (1/4 of what you have), 1/2 tsp ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton fry for 4-5 min, then add 1/5 tsp of salt, mix well and cook for 15-20 min till it is done. Allow it to cool. Keep it aside. (I cook mutton in pressure cooker for 2 whistles at this stage)

Heat oil in pan, add remaining chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, ginger garlic paste, red chili powder / Kolhapuri masala, Turmeric powder, Garam masala and sesame - poppy seeds powder, fry for about 5-6 min till oil separates out. Now add  cooked mutton kheema fry for 2-3 min. Then add water. Stir well. Keep it on low flame for about 10-12 min. Switch off the flame and serve hot.

Pomfret Fry

Time 20 min

Ingredients

Pomfret fish slices 4-5 

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Rice flour 2 tsp

Besan 1/2 tsp

Kokum juice 2 tsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder, ginger garlic paste, red chili powder, kokum juice and salt to the slices. Keep it for 10 min. Then mix besan and rice flour in another flat bowl. Dip the slices in the dry besan+rice flour mixture, shallow fry till it becomes crispy and golden brown.

Tip
You can add 1 tsp rava / semolina to the besan+rice flour mixture. 

Fresh Bombay Duck Fry / Bombil Fry

Time 20 min

Ingredients

Bombay duck fish pieces  medium size2 

Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Rice flour 2 tsp

Besan 1/2 tsp

Kokum juice 2 tsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder, ginger garlic paste, red chili powder, kokum juice and salt to the slices. Keep it for 10 min. Then mix besan and rice flour in another flat bowl. Dip the slices in the dry besan+rice flour mixture, shallow fry till it becomes crispy and golden brown.

Tip
You can add 1 tsp rava / semolina to the besan+rice flour mixture. 

Dried Salty King Fish Masala Fry

Time 10 min
Ingredients
Dried Salty King Fish Fry 2 pieces (of 3 inch)
Chopped onion 1 big size
Kokum 2 pieces
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
It is already salted so no need to add salt
Oil 1 tsp

Method
First apply wheat flour to fish rub on surface then wash with water. Heat 1 tsp oil in vessel, add onion fry till turn golden brown. Add fish and kokum, cook for 8-10 min till fish is tender. Serve with jwari bhakri or chapati or rice bhakri.

Dried Salty King Fish Fry

Time 10 min
Ingredients
Dried Salty King Fish 2 pieces
Rice flour 2 tsp
Besan 1/2 tsp
Red chili powder 1/2 tsp
Turmeric powder 1/4 tsp
It is already salted so no need to add salt
oil for deep fry

Method
First apply wheat flour to fish rub on surface then wash with water. Mix all ingredients by adding water 1-2 tsp. It looks like idli batter. Now dip fish in batter and deep fry in oil. Serve with jwari bhakri or chapati or rice bhakri.

Surmai / King Fish Fry

Time 20 min

Ingredients

Surmai fish slices 4-5 

Coriander+Green chilies+Garlic paste 1/2 to 1 tsp 

Turmeric powder 1/4 tsp

Asafoetida 1/2 tsp

Corn flour 1tbsp

Salt to taste

Oil for shallow fry

Method

Clean the fish. Apply turmeric powder and asafoetida to the slices. Keep it for 10 min. Then apply Coriander+Green chilies+Garlic paste+salt to the slices. Keep it for 10 min. Then sprinkle the corn flour or dip the slices in the dry cornflour, shallow fry till it becomes crispy and golden brown.

Tip
U can deep fry instead of shallow fry. Coriander makes the taste superb.

Dum Mutton Biryani

Time 90 min

Ingredients

Basmati rice 1 cup

Mutton medium pieces 400 gm

Finely lenghwise chopped onion 2 big size

Ginger garlic paste 1 tsp

Mint leaves 2 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1.5 tsp

Green chilies 2

Coriander leaves 2 tsp

Biryani masala 1 tsp

Red chili powder 1/2 tsp

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 5-6

Cinnamon 2-3 small pieces

Big cardamom 2

Yogurt 1 cup

Ghee 2-3 tbsp

2 tbsp milk mixed with saffron strands 1/5 tsp

Water 1.5 cup or less

Salt to taste

Chapati dough for covering the pan 1 cup

Method

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 60 to 70% rice is cooked. Drain the water. Allow it to cool.

Chop lengthwise onion and fry in kadai till golden brown.

With the help of fork make small incisions on mutton so that mutton will get marinated very well.

In a bowl take mutton, gingergarlic paste, finely chopped mint, finely chopped green chilies, coriander leaves, pepper corns, cumin, red chili powder, turmuric, salt, biryani masala, fried onion, yogurt and add oil 1 tsp, mix all very nicely. Keep this in refrigerator for 1 hr.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add half of marinated mutton at the bottom. Cover this with half of boiled rice, again cove rice with remaining marinated mutton, again add remaining rice. Then sprinkle the saffron milk over the rice. Also sprinkle melted 2 tsp of ghee. Now make a thick roll of chapati dough in such a way that the edge of the pan will get covered. Stick the dough on edges of the pan and then cover with lid (Use tava). Make sure that edge of the pan and tava are sticked to the dough properly, so that steam will not get escaped. Keep the low flame and cook for 20 to 25 min. Better keep pan on tava so to avoid burning of rice. Serve hot.

Dried Shrimp / Dried Small Fish Fry

Time 30 min

Ingredients

Gholama / very small dried fish 1/2 cup

Egg plant 2 medium size cut into 2 parts

Potato 1 small chopped into cube size

Finely chopped onion 1 big size

Red chili powder / Kolhapuri masala 1 tsp

Dried kokum 2 pieces

Water 2-3 tbsp

Oil 3 tsp

Salt to taste

Method

Clean egg plants. Make 2 cuts at center so that egg plant get divided into 4 parts. U can make four separate parts or just two parts. Keep egg plants in water. Keep it aside.

Peel off potatoes and cut into cubes. Keep in the water. Keep it aside.

Dry roast gholama for 3-4 min in pan, then add in 2 cup water. (In this way the sand or any other dirt will get removed, sand will get settled at the bottom, avoid taking gholama from bottom) Keep it aside.

Heat oil in pan, add onion saute till onion turns golden brown. Then add eggplant, potato. Fry for 3-4 min. Then add gholama fry for 3-4 min. Then add red chili powder, stir for 1-2 min. Then add kokum, salt. Mix well. Then add 2 tbsp water cook by covering lid till egg plant and potato turns tender. Serve with bhakari or chapati. U can add more water to make curry.

Butter Chicken

Time 2.5 hrs

Ingredients

Chicken medium pieces / leg pieces 400 gm

Red chili powder 1 tsp

Ginger garlic paste 1/2 tsp

Garam masala 1/2 tsp

Dry fenugreek leaves (kasuri methi) 1.4 tsp

Tomato puree of 2 tomatoes

Green cardamoms 2-3

Cloves 3-4

Pepper corns 1/2 tsp

Cinnamon 2-3 small pieces

Honey 1 tsp

Paste of cashew nuts 2 tsp

Salt to taste

Butter 2 tbsp

Cream 1.2 cup

For marinade

Thick curd 1/2 cup

Lemon juice 0.5 tsp

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Garam masala 1/2 tsp

Red chili powder 1/2 tsp

Salt to taste

Method

Make incisions with a fork on the breast and leg pieces of the chicken. Apply a mixture of red chili powder, thick curd (Hang curd for 20 min in cotton cloth so excess water will get removed), lemon juice, garam masala, turmeric powder and salt to the chicken and set aside for 2 hours.

Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste. Cook for two minutes. Add tomato puree, red chili powder, garam masala powder, salt. Fry for 2 min Then add 1/4 cup of water. Reduce heat and simmer for 5 minutes. Add honey, cashew nuts paste and powdered kasoori methi, marinated chicken pieces. Simmer for 15-18 minutes by covering lid till it is done and then add fresh cream. Serve hot with naan, roti or paratha. 

Chicken Biryani

Time 90 min

Ingredients

Basmati rice 1 cup

Chicken medium pieces / leg pieces 400 gm

Mint leaves 2 tsp

Finely chopped onion 2 big size 

Turmeric powder 1/4 tsp

Ginger garlic paste 1/2 tsp

Green chilies 3-4 

Coriander leaves 2 tsp

Biryani masala 1/2 tsp

Red chili powder 1/4 tsp

Bay leaves 2-3

Pepper corns 1/2 tsp

Cloves 5-6

Cinnamon 2-3 small pieces

Ghee 2-3 tbsp

2 tbsp milk mixed with saffron strands 1/5 tsp

Water 1.5 cup or less

Salt to taste

Method

Soak the rice in water for 1 hr. Then cook rice in pressure cooker with bay leaves, cloves, cinnamon, salt and 1 tbsp ghee till 70% rice is cooked.  Drain the water. Allow it to cool. 

Chop lengthwise onion and fry in kadai till golden brown. 

In a bowl take chicken, gingergarlic paste, finely chopped mint, finely chopped green chilies, coriander leaves, pepper corns, cumin, red chili powder, turmuric, salt, biryani masala, fried onion and add oil 2 tsp, mix all very nicely. Keep this in refrigerator for 1 hr.

Heat the thick bottom non stick sauce pan. Add ghee after it becomes hot, add half of marinated chicken at the bottom. Cover this with half of boiled rice, again cove rice with remaining marinated chicken, again add remaining rice. Then sprinkle the saffron milk over the rice. Also sprinkle melted  2 tsp of ghee. Cover with lid. Keep the low flame and cook for 20-30 min. Better keep pan on tava so to avoid burning of rice. Serve hot. 

Anda Curry with Besan

Time 10 min

Ingredients

Egg 1

Besan 1/2 tsp

Finely chopped onion 1 medium size

Red chili powder 1/2 tsp

Turmeric powder ¼ tsp

Water 1 cup or less

Salt to taste

Oil 1 tsp

Method

Heat oil in pan add onion, fry till it turns golden brown. Then add red chili powder, turmeric powder and salt. Mix well. Now add water. Let it boil for 4-5 min, then make a small hole in egg and add slowly both egg white and yellow to the water in the pan, stir fast.  Cook for 2-3 min. Then in a separate bowl take besan and add 2 tsp water. Mix well and add in the pan. Cook for 3-4 min. Switch off and serve hot. It tastes good with chapati as well as rice.

Prawns Fry

Time 30 min

Ingredients

Prawns 1 cup

Turmeric powder 1/4 tsp

Chili powder 1 tsp

Ginger garlic paste 1/2 tsp

Chopped mint leaves 1 tsp (optional)

Semolina 1/2 tsp
Rice Flour 1 tsp
Corn flour 1/2 tsp

Ghee/Butter 2 tbsp

Salt to taste

Method

Marinate cleaned prawns with turmeric powder, gingergarlic paste, salt, red chili powder, mint leaves. Keep it refrigerator for half hour.

Mix semolina, corn flour and rice flour and little salt, apply evenly this mixture to marinated prawns. Heat ghee in pan, shallow fry till it turn golden brown. 

Prawns Masala

Time 30 min

Ingredients

Prawns 1 cup

Finely chopped onion 2 big size

Kokum syrup 2 tsp

Salt to taste

Turmeric powder 1/4 tsp

Chili powder 1 tsp

Ginger garlic paste 1/2 tsp

Fresh grated coconut 1/4 cup

Garam masala 1/4 tsp

Oil 2 tbsp

Method

Marinate cleaned prawns with turmeric powder, 1/2 tsp gingergarlic paste, salt, 1/4 tsp red chili powder, kokum syrup. Keep it aside for half hour.

Make paste of coconut, remaining turmeric powder, chili powder, ginger garlic paste in blender. Keep it aside.

Heat oil in pan, add onion, fry till it turns golden brown. Add marinated prawns, fry ofr 4-5 min, then add garam masala and paste made in blender, fry for 4-5 min, add 2-3 tbsp water, cover with lid and cook for 10 min. Serve hot.

Tip

U can add malvani masala instead of red chili powder.

Mutton Kheema Fry

Time 30 min

Ingredients

Mutton kheema 2 cups

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size
White masala 3-4 tbsp

5 in 1 masala 1/2 tsp or ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri kanda lasun chatney 3-4 tsp

Ginger garlic paste 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 1 cup

Oil 2-3 tbsp

Salt to taste

Method

Heat oil in pan, add chopped onion, ginger garlic paste, turmeric powder. Fry till onion turns golden brown in colour. Then add mutton kheema fry for 4-5 min, then add 1/5 tsp of salt, mix well and cook for 15-20 min till it is done. Allow it to cool. Keep it aside.

Heat oil in pan, add chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, 5 in 1 masala or ginger garlic paste, Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala fry for about 8-9 min till oil separates out. Now add  cooked mutton kheema fry for 2-3 min. Then add water. Stir well. Keep it on low flame for about 10-12 min. Switch off the flame and serve hot.

Tip

I cook mutton kheema in pressure cooker for 2 whistles.

Sometime chopped cauliflower can be added to the masala along with mutton kheema.

Pandhara Mutton Rassa

Time 30 min

Ingredients

Mutton stock (without salt) 2 cups

Paste of cashew nuts 2 tbsp

Coconut milk 2  cup

Clove 4-5

Cinnamon 2-3 small pieces

Water 2 to 3 cups

Oil 1 tsp

Salt to taste

Method

Heat oil in pan add clove, cinnamon. Then add coconut milk and mutton stock. Stir well. Just heat for 3-4 min. (Do not boil). Switch off the flame. At the time of serving add salt. 

Tambda Mutton Rassa / Kolhapuri Mutton Rassa

Time 30 min

Ingredients

Mutton stock 4 cups

Boiled mutton pieces 1 cup

Finely chopped onion 2 medium size

Finely chopped tomato 2 medium size
White masala 3-4 tbsp

5 in 1 masala 1/2 tsp or ginger garlic paste 1/2 tsp

Red chili powder / Kolhapuri kanda lasun chatney 3-4 tsp

Turmeric powder 1/4 tsp

Garam masala 1/4 tsp

Water 3-4 cups for gravy

Oil 2-3 tbsp

Salt to taste

Method

Heat oil in pan, add chopped onion & tomato. Fry till onion turns golden brown in colour. Now add White masala, 5 in 1 masala or ginger garlic paste, Red chili powder / Kolhapuri masala, Turmeric powder, Garam masala fry for about 5-6 min till oil separates out. Now add mutton stock and mutton pieces fry for 2-3 min. Then add water. Stir well. Keep it on low flame for about 15-20 min. Switch off the flame and serve hot.