Guacamole

Guacamole/currypot123.blogspot.com

Preparation Time:20 min.

Cooking Time: 0 min

Yield: makes  2 cups of Guacamole

Serves 3  

Ingredients:
ripe avacodo 1
thai green chillies 2
black pepper( freshly crushed a pinch)
red onion med. 1
vine riped tomato med.  1
cilantro 10 sprigs.                                        lemon juice 10 drops
salt to taste
Method:
make a paste of cilantro and green chillies in a blender
cut the onion into small pieces.take them in a bowl
sprinkle salt,squeeze the lemon juice and pepper powder on the onions
cut the tomato into small pieces and add them to the onions
add the chilli cilantro paste
now, cut the avacado into half length wise
scoop out all the pulp from inside of the avacado
add to the bowl and mix all the ingredients very well
cover the bowl  and keep it in the refrigrator for 1/2 an hour
enjoy with rice or roti.
or use as a dip for chips or nachos

 

Palakura Pappu (Spinach dal)

Preparation Time:20 min.

Cooking Time: 30 min

Yield: makes 1lb of Dal 

Serves 4
Ingredients:
Tuvar dal 1 cup
Spinach  2 cups( washed throughly and  cut into small pieces)
onion 1 small(cut into small pieces)
green chillies 2
garlic 2  cloves minced
tamarind  paste 1 tbsp.
chilli powder 1/4 tsp.
coriander  powder 1/2 tsp.

salt to taste
oil 1/2 tbsp

• for tempering

zeera 1 tsp.
mustard 1/2 tsp.
red chilly
Asafoetida  a pinch

• for garnishing
• cilantro 10 sprigs chopped
• karipatta 5leaves
• Method

wash the tuvar dal and pressure cook it for 3 whistles
In a pan ,heat the oil and add the items listed under the tempering and saute them for 1 min on a med . flame
add the onion pieces and green chillies and saute them till they turn transluent 
add the garlic mince
add the spinach and cook it for 1 min.
add the tamarind paste,chilli powder and coriander powder and cook for 7 min. on a med flame
turn off the stove and garnish with cilanteo and kari patta
Enjoy with white rice or roti
 

Mutton Biryani

Preparation Time:60 min.

Cooking Time:60 min ,

Yield: makes 5 lbs of Biryani

Serves 10

Ingredients:


Mutton ( cut into med. size pieces )1 kg

• for the marinade

curd 2 cups
ginger garlic paste 3 tsp.
chilli powder 3 tsp.
meat tenderizer 2 tsp
coriander powder 2 tsp.
garam masala 1 tsp.
cilantro leaves 1 cup
mint leaves 1 cup
fried onions 2 cups
green chillies 5 slit length wise

• for the rice

basmati rice 4 cups
whole masala (3 cloves,3 cardamom,zeera 1 tsp. shazeera 1tsp.,bay leaves 4,biryani flower 2 tsp.)
ghee 1 tbsp.
salt according to taste
saffron 10 strands soaked in a tsp. of milk

• Method

1. wash the mutton and drain all the water
2. mix all the marinade ingredients in the curd.
3. add the curd marinade to the  mutton  pieces
4. Keep the marinated mutton  aside for 3 hrs.
5. Wash the basmati rice and soak it water for 1/2 an hr.
6. take a wide bottom pan and add the ghee and add all the whole masalas.
7. after the masalas emanate their individual flavor.Add 10 cups of water.
8. bring the water to boil add a little salt to it.
9. drain all the water from the basmati rice and add the rice to the boiling water.
10. cook the rice till it is 1/2 cooked.This process may take about 10 min.
11. Drain the 1/2 cooked  basmati rice into the strainer and remove all the water
12. Preheat the oven to 450 * F
13. take a aliminium take- along and brush it with ghee
14. take the mutton  marinade on the bottom of the dish  and spread it in a single layer.
15. on top of the mutton arrange the basmati rice
16. pour the milk with saffron on the basmati rice.
17. you may need 5 or 6 layers of the aluminium foil
18. place the biryani in the oven at 450 *F for  1 hour and 15 min.
19. turn off the oven and leave the biryani inside the oven for 30 min. more.
20. now take it out and remove the aluminium foil and scoop out the biryani into the plates
21. if the mutton is not cooked for some reason cover it again and keep it in the oven for 20  more min. on 450 *F.
22. enjoy with muttoncurry and raita.

Chicken Biryani

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  Preparation Time:60 min.

  Cooking Time: 60 min

  Yield: makes 5lbs of biryani 
• Serves 10
• Ingredients

Chicken (Whole or Leg quarters cut into med. size pieces) 1 kg

• for the marinade

curd 2 cups
ginger garlic paste 3 tsp.
chilli powder 3 tsp.
salt according to taste
coriander powder 2 tsp.
garam masala 1 tsp.
cilantro leaves 1 cup
mint leaves 1 cup
fried onions 2 cups
green chillies 10 slit length wise

• for the rice

basmati rice 4 cups
whole masala (3 cloves,3 cardamom,zeera 1 tsp. shazeera 1tsp.,bay leaves 4,biryani flower 2 tsp.)
ghee 1 tbsp.
salt according to taste
saffron soaked in 1 tsp. of milk 10 strands

Method:

• wash the chicken and drain all the water

mix all the marinade ingredients in the curd.

add the curd marinade to the chicken pieces

Keep the marinated chicken for 3 hrs

Wash the basmati rice and soak it water for 1/2 an hr,

take a wide bottom pan  and add the 2 tsp. of ghee and add all the whole masalas.

after the masalas emanate their individual flavor add 10 cups of water.

bring the water to boil  add a little salt to it.

drain all the water from the rice and add the rice to the boiling water

cook the basmati rice till it is 1/2 cooked.This process may take about 10 min.

Drain the  1/2 cooked  basmati rice into the strainer and remove all the water

Preheat a tava on the stove

put a heavy bottom pan on the stove
add little 3 tsp. oil and add 5 bay leaves to it
add the chicken marinade
spread it on the bottom of the pan

add the fried onions,chopped coriander,chopped mint on top of chicken marinade
add 10 green chillies slit lengthwise

now arrange rice on the top layer
add the saffron soaked in milk to the rice

sprinkle some more fried onion chopped coriander and mint
add 1 tbp. of melted butter

keep it on the tava
cover the pan with aluminium foil
use 5 or 6 layers of aluminium foil to cover the pan
cover with a lid and place heavy weight on top of the lid
put the heat on high for 20 min
then reduce the heat to med. and keep it for 30 min.

after 30 min. switch off the stove and keep the pan on the stove with 20 min.

 now biryani is ready to be served
the house will be filled with biryani's  aroma
enjoy with chicken curry and curd

Shrimp Gravy

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes 3 lbs of shrimp curry

Serves 5 

Ingredients:
Fresh shrimp( Peeled and devined) 400 gm.If you take 1 kg  and clean them you will get about 400 gm.
Onion 2 cut into small pieces
turmeric 1/2 tsp.
ginger garlic paste 1 tsp
salt to taste
chilli powder 1 tsp
green chillies 3
red chillies 2
coriander powder 1 tsp.
garam masala 1 tsp.
Tomatoes 3 med.
Cilantro 10 sprigs
Method:
Take the cleaned shrimp and rub on tummeric and salt and wash them one more time.Keep them aside
Heat oil in a pan and add the turmeric and red chillies and add the onions and saute them.

Add the ginger garlic paste and fry it till it loses it's raw flavor .
Add the shrimp and saute them for 2 min.
Add the chilli powder,salt and coriander powder and cook for 2 min.
Add the tomatoes cut into small pieces, add a cup of water and cook for 10min.
Add the garam masala powder.,

Switch off the stove and garnish with cilantro .
Enjoy with rice or chappati

 

Fish Fry

Preparation Time:20 min.

Cooking Time: 20 min

Yield: makes 6 fried fish pieces

Serves 4

Ingredients:
Fish fillets(fresh or frozen) 6
onions  big 1
green chillies 5
turmeric 1/4 tsp..
ginger garlic paste 2 tsp.
coriander powder 1 tsp
Fenugreek powder 1/2 tsp
zeera powder 1/2 tsp
salt according to taste
chilli powder 1/2 tsp
cilantro stems 20 stems
karipatta 1 sprig
Oil 2 tbsp.
lemon juice of 1/2 a lemon
Garam masala 1 tsp.
Method
Wash the fillets and drain the water.Rub the fish with salt and turmeric and wash them again.
Pat the fish fillets dry.
Cut the onions  and put them in the blender with cilantro and green chillies.

Marinate the fish fillets with the salt, coriander powder, chilli powder lemon juice and,ginger garlic paste .

Take oil in a wide pan heat it and put turmeric and place the fish fillets in the oil side by side.

Do not place fish fillets one on top of another.
Cook on med. heat for 7 min ,then turn each fillet to the other side and cook for another 5 min

.
take the fish fillets in a plate
now take 2 tsp. of oil and fry the green paste and 1  tsp. ginger garlic paste and fry it for a minute

add the fish pieces and let the spices flow into the fish pieces
add the garam masala ,zeera powder,and fenugreek powder
cook the fish fillets till all the water evaropates
garnish with chopped cilantro
serve with rice or roti with a side of lemon wedges and onion rings.

 

Mutton Fry

Preparation Time:30 min.

Cooking Time: 40 min

Yield: makes 4lbs.of Mutton fry

Serves 5 

Ingredients:
Goat meat 3 lbs (preferably leg piece)
Onion 1 large
tomato 1 med.
Coriander powder 2 tsp
Chilli powder 21/2 tsp
Salt according to taste
Dry coconut powder 2 tsp
Saunf 1 tsp
zeera powder 1 tsp
Ginger garlic paste 3 tsp
garam masala 1 tsp
Cilantro 1 cup
green chillies 6
Kari patta 10 leaves
Oil 2 tbsp.
Bay leaves 3
for tempering :
Zeera 1/2 tsp
Mustard seeds 1/2 tsp
Method :

1. Wash the goat meat throughly and marinate with chilli powder,salt,half of the ginger garlic paste .Set it aside
2. In a  pan take some oil and fry the onion cut into pieces.After they change color  add the cut tomato,Saute it then add the 3 green chillies and add coconut powder and saunf.
3. Let it cool and make it into a fine paste.
4. In a pressure  cooker add the marinated mutton,add the remaining chillies and put it on the stove.
5. Let it cook for 5 min then add the onion and tomato paste and mix it all together.
6. Add 1/2 cup of water and put the lid of the pressure cooker and cook it for 5 whistles.
7. Let it cool down .
8. In a separate pan heat the oil and the zeera and mustard seeds and let it spluter. Add the ginger garlic paste and saute it till it releases flavor.
9. Add the cooked meat and blend it all well into the oil  and cook it till all the water evaporates..
   
10. Add the Kari patta and Cilantro.
11. Switch off the stove and cover the mutton curry and keep it for 5 min,
12. Enjoy with Rice or roti/puri.