Tips On Frying

•  Heat the oil thoroughly before adding seasonings or vegetables.
• ·         Fry the seasonings until they change color, to get full flavour of seasonings.
• ·         If masala sticks to the pan that shows quantity of fat included is not enough.
• ·         Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
• ·         When coconut is used in grinding masala, do not fry for a longer time.
• ·         If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
• ·         Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
• ·         Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
• ·         To make pooris more crispy add a little rice flour to the wheat flour while kneading.
• ·         Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
• ·         Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
• ·         Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
• ·         When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.
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Tips On Cutting & Peeling

• ·         Wash vegetables before peeling or cutting to preserve the water soluble vitamins.
• ·         Peel vegetables as thinly as possible to preserve the minerals and vitamins.
• ·         Soak potatoes and eggplant after cutting, to avoid discoloration.
• ·         If you boil vegetables in water, do not throw the water, keep it to make gravies.
• ·         To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.
• ·         Keep coriander leaves in a muslin (cheese) cloth bag in the refrigerator. They will remain fresh for a longer time.
• ·         Remove the stems of green chilies while storing them .This will help them to stay fresh for long.
• ·         After peeling onions cut in half and soak in water for about 10 minutes before cutting to avoid crying.
• ·         Soak almonds in a cup of boiling water for 10 minutes .The skin will peel off easily.
• ·         Chopping vegetables can be done in different ways using a sharp knife and a wooden chopping board. Cutting on a marble slab will blunt your knives.
• ·         Remove the outer leaves and husks from the corn (bhutta). Holding the corn upright with the flat end firmly in a board, take a sharp knife and run it down between the kernels and the cob to strip them away.
• ·         Wrap the fruits and vegetables in newspaper before refrigerating to keep them fresh for long.
• ·         Chopping dry fruits - Freeze them first for one hour & then dip the knife into hot water before cutting them.

Gongura Mutton

A spicy lamb curry with the distinctive taste of it main ingredient gongura or sorrel leaves
 
Ingredients:

• ·         1/2 kg lamb meat, cleaned and cut into pieces
• ·         1/2 tsp turmeric powder
• ·         Salt to taste
• ·         10 cloves of garlic
• ·         1/2 inch piece of ginger
• ·         For the curry
• ·         3 tblsp cooking oil
• ·         4 cloves (laung)
• ·         4 whole green cardamoms (hari ilaichi)
• ·         2 bay leaves
• ·         1 large cinnamon stick
• ·         200 g gongura leaves
• ·         1 large onion thinly chopped
• ·         1 stem large curry leaves

 
Procedure:

• ·         Boil the mutton and ginger garlic with some salt in a pressure cooker.
• ·         Fish out the ginger garlic and make a paste of it and keep aside.
• ·         Now in a pan heat oil and add all the whole spices.
• ·         Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• ·         Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• ·         Sauté till the oil is separated from the mixture.
• ·         Now add the meat pieces and sauté for five minutes so that they get well wrapped with the spices paste.
• ·         Then add water for curry and boil till it thickens
• ·         Garnish with fresh coriander or mint leaves and serve with rice.

Goan Mutton Curry

Ingredients:

• ·         2 cup warm water
• ·         2 tsp vinegar
• ·         1/2 tsp pepper powder
• ·         1 tsp coriander powder
• ·         salt to taste
• ·         1/2 tsp clove powder
• ·         3 tblsp oil
• ·         2 tblsp desiccated coconut
• ·         2 big size onions
• ·         1 1/2 inch ginger
• ·         1/4 cup yogurt
• ·         750 gms mutton
• ·         1 tsp red chilli powder
• ·         1 tsp cinnamon powder
• ·         6 cloves garlic
• ·         1 tsp turmeric powder

Procedure:

• ·         Clean and wash the mutton thoroughly.
• ·         Remove off the excess water and cut into 1 inch cubes.
• ·         Cream the yogurt and turmeric powder together.
• ·         Mix in the mutton cubes and marinate for 3-4 hours.
• ·         Take off and cut one onion.
• ·         Slice the other.
• ·         Wash, take off and crush the ginger and garlic.
• ·         Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
• ·         Remove with a slotted spoon and keep aside.
• ·         Mix in the remaining oil to the pot and fry the cut onions until soft.
• ·         Mix in the crushed ginger and garlic.
• ·         Stir fry for one minute.
• ·         Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
• ·         Stir fry for 1 minute over low heat.
• ·         Mix in 2 tblsp of water and stir fry until it evaporates.
• ·         Mix in the desiccated coconut stir fry for 2 minutes over low heat.
• ·         Mix in meat and increase the heat.
• ·         Stir and fry the meat for 5 minutes or until it changes colour.
• ·         Mix in water and bring it to a boil.
• ·         Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
• ·         Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
• ·         Stir in vinegar, take off from heat, serve hot.

Dum Pukht

Ingredients:

• 3 cups water
• 1 cup curd (dahi)
• 1/2 cup regular atta (dough)
• salt (namak) to taste
• 2 tblsp oil (tel)
• 1/2 kg mutton

Marinate:

• ·         2-3 green cardamoms
• ·         1 tsp jeera
• ·         2 pods garlic (lasan)
• ·         1 black cardamom
• ·         1/2 cup corriander leaves
• ·         1-6 green chillies
• ·         4 cloves (lavang)
• ·         1 inch piece ginger (adrak)
• ·         6 black pepper (kali mirch) corns
• ·         1/4 cup mint (pudina) leaves
• ·         1/2 onion (pyaj)

Procedure:

• ·         Mix completely mutton, curd and salt and keep aside
• ·         In a mixer grind the marinate till it forms a fine paste.
• ·         Mix the paste with the marinated mutton.
• ·         Put in freezer for 6-8 hours
• ·         Heat up oil in a thick-bottomed pan.
• ·         Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.
• ·         Mix in the water.
• ·         Cover the pot with a lid.
• ·         Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
• ·         Cut off the aata and serve with nan.

Dhabe Da Meat

Ingredients:

• ·         garam masala powder1 tsp.
• ·         1/2 tblsp garlic chopped
• ·         1 cup yogurt
• ·         1 tsp cumin powder
• ·         1 kg lean shoulder of lamb
• ·         1 tsp coriander powder
• ·         4 cloves
• ·         6 tblsp oil
• ·         8 green chillies chopped
• ·         1 1/2 tblsp ginger chopped
• ·         saltto taste
• ·         1 tblsp coriander leaves chopped
• ·         1/3 cup tomatoes chopped
• ·         4 bay leaves
• ·         4 green cardamoms
• ·         1 tsp red chilli powder
• ·         3/4 cup onions chopped
• ·         1 tsp turmeric powder

Procedure:

• ·         Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
• ·         Stir to mix well and leave aside for 5 minutes.
• ·         Heat up the oil in a deep wok (kadai).
• ·         Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
• ·         Mix in the onions and stir fry until golden brown.
• ·         Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
• ·         Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
• ·         Pour out little water if necessary.
• ·         Sprinkle garam masala and stir fry for about 2 minutes.
• ·         Mix in salt to taste.
• ·         Decorate with coriander leaves, ginger juliennes and cut green chillies.

Biryani Badshahi

Ingredients:

• ·         1/2 kg Mutton
• ·         250 gms Rice parboiled
• ·         311/2 tblsp Lemon Juice
• ·         10 blanched Almonds (Badam)
• ·         1/2 tblsp Mint Leaves (Pudina Leaves)
• ·         1 cups Butter
• ·         1 handfuls chopped Coriander Leaves (Dhania Patta)
• ·         1/2 tblsp Cumin Seed (Jeera)
• ·         2 large sliced Onion (Kanda Pyaaz)
• ·         2 Brown Cardamom (Elaichi Moti)
• ·         1 tblsp Oil
• ·         4 pods Garlic (Lasun)
• ·         2 Cloves (Lavang)
• ·         1 " long piece Ginger (Adrak)
• ·         1/2 tblsp Saffron (Kesar)
• ·         1/2 tblsp Green Chilly (Hari Mirch) chopped
• ·         1/2 tblsp Red Chili Powder (Lal Mirchi)
• ·         1/2 " Cinnamon (Tuj/Dalchini)
• ·         1/2 kg Curd (Dahi)
• ·         125 gms Milk
• ·         3 cups Water

Procedure:

• ·         First wash and soak rice.
• ·         Then fry sliced onions to a golden brown color.
• ·         Soak saffron in water.
• ·         Now grind ginger, red chillies, garlic and almonds and fry these in butter.
• ·         Add it to the mutton and salt and stir for 5 minutes.
• ·         Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
• ·         Boil rice with salt in another pan.
• ·         Put curd into a piece of muslin cloth and let the water drain away.
• ·         Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
• ·         Strain the saffron water and add lemon juice.
• ·         Add all this to mutton.
• ·         Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
• ·         Now pour milk and some butter and cover the vessel.
• ·         Seal the edges of the pan with flour paste.
• ·         Place the can on flame for one hour.
• ·         Serve it very hot with some curry.

Achari Mutton

Ingredients:

• ·         1/2 cup coriander leaves chopped
• ·         1/2 tsp fenugreek seeds
• ·         1 tsp fennel seeds
• ·         1/2 tsp cumin seeds
• ·         800 gms mutton800 gms.
• ·         1 tsp turmeric powder
• ·         8 red chillies whole
• ·         1 tsp red chilli powder
• ·         4 medium tomatoes
• ·         5 cloves
• ·         1 tsp onion seeds
• ·         7 tblsp mustard oil
• ·         2 tblsp ginger chopped
• ·         4 medium onions
• ·         salt to taste
• ·         1 tblsp garlic chopped
• ·         1 tsp mustard seeds

Procedure:

• ·         Wash and cut the mutton into 11/2" cubes.
• ·         Take off and cut the onions.
• ·         Cut the tomatoes.
• ·         Roast the whole spices separately and grind everything coarsely.
• ·         Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown.
• ·         Mix in the cut ginger-garlic.
• ·         Mix well.
• ·         Mix in coarsely ground masala powder.
• ·         Stir fry for half a minute, stirring all the time.
• ·         Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned.
• ·         Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well.
• ·         Stir fry till oil leaves the masala.
• ·         Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover.
• ·         Stir fry till the mutton is fully done.
• ·         Adjust the flavor and serve hot decorated with coriander leaves.

Achari Gosht

Ingredients:

• 1 kg mutton
• 1 kg yogur
• 2 tbsp kalvanji
• 4 - 5 onions
• 4-5 tbsp ghee/oil (tel)
• a pinch of haldi
• 1 tsp white zeera
• salt (namak) to taste
• red chilli (lal mirch) powder to taste
• fresh dhania for garnish

Procedure:

• Cut onion in slices.
• Fry onion in oil till light brown.
• Put in yogurt and meat and let it simmer till meat become tender.
• Put in salt, kalwanji, chili, and haldi.
• Cook for sometime on high heat
• Sprinkle Fresh dhania.
• Serve with hot.

Chicken Manchurian

Ingredients

Chicken boneless___ half kg cut into cubes
Ginger, garlic paste___ 1 table spoon
Onion___ 1 bundle(unripe crushed)
Sugar___ 1 table spoon
Pine apple cubes___ 1 table spoon
Soya sauce___ 1 table spoon
Tomato sauce___ half cup
White vinegar___ 2 table spoon
Chicken cubes mixed plain flour___ 1 table spoon
White pepper crushed___ 1 tea spoon
Oil___ 2 table spoon
Salt___ to taste

Procedure:

First of all add vinegar, soya sauce, salt, sugar and one table spoon corn flour in chicken and leave for half an hour.

Manchurian's hot plate is easily available at market but if you do not have then place any iron's tray at a very low flame so that it is hot well. Heat oil into a deep frying pan at a very low flame.
Add garlic and ginger and fry lightly and add onion, when it becomes light pink then add tomato sauce, white pepper, pineapple cubes and corn flour and add plain flour with it and stirr quickly.
When the sauce becomes viscous then chicken manchurian is ready now pour this chicken manchurian on the heated tray or plate and serve it quickly.