Andhra Style Mutton Curry

Ingredients:

• Mutton 500gms, cut into medium size pieces
• 3 medium size onions, finely chopped
• 2 tomatoes, chopped
• 1 medium size potato, cut into cubes
• 1 tbsp poppy seeds (posto)
• 1/2 tbsp fennel seeds 
• 4 black pepper corns
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 inch cinnamon stick
• 2 green cardamoms
• 6 tbsps mustard oil
• 1 tbsp ginger-garlic paste
• 10-15 curry leaves
• 1/2 tbsp red chilli powder
• 1/2 tbsp black pepper powder
• 5-6 cloves
• Some chopped fresh coriander leaves
• 1/3 tbsp turmeric powder
• Salt as per taste

Procedure:

• Pressure cook mutton pieces with two cups of water, salt and turmeric powder for six whistles. Open the lid when the pressure reduces, drain and reserve the cooking liquor.
• In a pan roast poppy seeds, fennel seeds, black peppercorns, coriander seeds, cumin seeds, cinnamon, cloves and green cardamoms. Cool and grind to a fine powder.
• Heat oil in a kadai or saucepan or wok.
• Add curry leaves and chopped onions.  Sauté   till the onions are brown.
• Add ginger-garlic paste, red chilli powder and half the black pepper powder and sauté for a minute.
• Add tomato and mutton pieces, cook on light heat till the tomato is soft.
• Add salt and the spice powder and simmer for 5 minutes.
• Add the reserves cooking liquor and a cup of water and bring it to boil. Simmer till the mutton pieces get well coated with thick gravy.
• Add the remaining black pepper powder and mix well.
• Garnish with coriander leaves and serve hot.

Mutton Rogan Josh

Ingredients:

• 1 kilo mutton, cut into medium size pieces
• 4 large onions, thinly sliced
• 3 tbsps ginger-garlic paste
• 100 gms fried cashew nuts (made into a paste with a little water)
• 1 tbsp coriander powder
• 2drops liquid saffron 
• 1 tbsp paprika
• 1 tbsp cumin powder
• 1 tbsp garam masala
• 50 gms black raisins
• 1/2 tbsp black pepper powder
• 3-4 bay leaves
• 6-7 cardamoms
• 1'' cinnamon stick
• 1 large potato, cut into cubes
• 1 cup fresh curd
• Ghee
• Vegetable oil
• turmeric powder
• Some chopped coriander leaves for garnishing
• Salt to taste

Preparation:

• Put the mutton pieces in a non-metallic bowl and mix with curd, paprika and saffron . Set this aside for about an hour.
• Heat some vegetable oil and ghee in a saucepan or kadai. Add cardamoms, cinnamon stick and bay leaves.
• After few seconds, add sliced onions and stir fry until they become light brown. 
• Add all masalas except garam masala and stir fry for 5-6 minutes (if necessary add some water).
• Add marinated meat and salt. Gently mix and fry for 5-6 minutes over high heat.
• Add potato pieces, cashew nuts paste and raisins and mix well.
• Add 3 cups water and cover with a lid.
• Turn down the heat to low and cook until the meat is tender- about an hour or so.
• Add garama masala and gently mix. Turn off the heat.
• Garnish with chopped coriander leaves.
• Serve hot with rice/ roti/ chapati.

Shutki (Bombay Duck)

Ingredients:

• 8 sticks of Bombay Duck (Bamla Maach), cut into small pieces
• 3 medium size onion, finely diced
• 1 eggplant, finely diced
• 3 small size tomato, finely diced
• 1 large garlic, peeled and finely diced
• 1'' fresh ginger, peeled and finely diced
• 3-4 green chillies
• 1tbsp cumin powder
• 1/3 red chilli powder
• 1/3 freshly ground black pepper
• Mustard oil
• Salt to taste

Method:

• Soak all the pieces of Bombay Duck in hot water for about 10 minutes. Remove bones and wash thoroughly with water.  Drain when clean and keep aside.
• Heat oil in a saucepan or wok and fry the diced onion till it turns light brown.
• Now add diced garlic and ginger. Stir fry the mixture till garlic and ginger cooked.
• Add cumin powder, turmeric powder, chilli powder and salt and fry for 2-3 minutes.
• Add eggplant and green chillies. Stir fry for 5-6 minutes over medium heat.
• Add fish pieces and mix well. Cook the mixture for about 7-8 minutes over medium heat or till the fish cooked.
• Add diced tomato and ground black pepper. Fry the mixture for further 6-8 minutes over low heat.
• Turn off the heat and serve hot with rice.

Fish Curry with Long Brinjal and Cauliflower

Ingredients:

• 8-9 pieces parsi fish
• 7-8 florets cauliflower
• 6-7 long brinjals, cut into 1'' pieces
• 100 ml mustard oil for fry the fish
• 1 large red onion paste
• 1 tbsp turmeric powder
• 1 tbsp cumin powder
• 1/2 tbsp red chilli powder
• 1 tbsp white mustard seeds
• 2 dry chillies
• 2 green chillies
• A pinch of hing/ asafoetida
• 1 tsp fenugreek seeds
•  A pinch of garam masala
• Salt as per taste

Method:

• Clean and wash the fish pieces. Rub the fish pieces with salt and turmeric powder. drain out the extra water. Set aside for 5 minutes.
• Heat the oil in a wok and as the oil get piping hot fry the fish pieces till they are golden in both sides. Set aside.
• Again heat 6 tsp mustard oil in a different wok and add fenugrrek seeds, dry chillies, asafoetida  and mustard seeds.
• After 30 seconds, add  onion and green chillies. After few seconds, add cumin powder, red chilli powder, turmeric powder and salt. Stir fry the masalas for 2-3 minutes with little water.
• Add vegetables (cauliflower & brinjal). Mix well and stir for around 10 minutes over a medium heat.
• Add 3 cups of water, if you want more soup you can add more water. Let it boil it on high flame for another 8-9 minutes.
• Add fried fish pieces. Let it boil for another 5 minutes. Add garam masala and mix well the mixture.
• Put off the flame
• Serve hot with plain rice.

Fresh Pasta with Sundried Tomatoes and Fresh Green Beans: My Version

Ingredients:

• 400gms fresh pasta
• 200gms fresh green beans, rinsed well and cut into 1'' pieces
• 4 free lange brown eggs 
• 7-8 tbsps extra virgin olive oil
• 10-12 slices sun-dried tomatoes, roughly sliced
• 1 clove garlic, finely chopped
• Salt and pepper as per taste

Method:

• Bring a large pot of well salted water to boil. When the water boils, add paste and green beans. It should take 5-7 minutes to cook or as long as the packet's instruction directs.  Drain pasta and green beans.
• Meanwhile, heat oil in a pan and fry the eggs one by one,  sunny side up (do not flip). Remove to a plate when the white is firm throughout, but the yolk is still runny. Cover loosely with foil to keep warm.
• Again Heat oil and shallow fry the beans for about 1-2 minutes. Remove and keep aside.
• Finally, heat oil and add chopped garlic and fry for around 30 seconds over medium heat. Add pasta. Turn the heat from medium to low heat and fry the pasta for about 2-3 minutes. Now add salt and pepper to taste and toss well. 
• Remove the pasta from heat and place a good portion on a plate, and top with shallow fried beans and sun-dried tomatoes and fried eggs. Serve immediately.

Mutton Curry with Eggplant

 

Ingredients:

• Mutton 750 gms, cut into medium size pieces
• 4 large onions, finely chopped
• 5 eggplants, cut lengthwise into four pieces
• 2 tsp cumin powder
• 1 tsp red chilli powder
• 3 green chillies
• 2-3 bay leaves
• 5-6 cardamom
• 2 tsp garlic paste
• 1/2 tsp ginger paste
• 1/2 tsp ground black pepper
• 1/2 tsp garam masala
• 1/2 tsp turmeric powder
• 5 tsp mustard oil
• 3 tsp olive oil
• Salt as per taste

Method:

• Heat oil in a pressure cooker. Add bay leaves and cardamom. after few seconds add chopped onions and fry unlit it becomes slightly brown.  Now add ginger and garlic paste and fry until they cooked well. 
• Add cumin powder, red chilli powder, black pepper, turmeric powder and salt. Mix all the spices and add little water. Stir fry for 5-6 minutes over low heat.
• Add meat and mix well. Fry the meat for around 15 to 20 minutes over medium heat. Stir occasionally.
• Add egg plants, green chillies and 1 cup of water.  Fry the meat for another 10 minutes.
• Now add 3-4 cups of water and cover with the lid. Let the mutton cook for 6-7 whistles. 
• Turn off the heat. After 10-12 minutes remove the lid and add garam masala and mix well.
• Serve hot with rice or chapattis or parathas.

Hilsa Fish with Mustard: My Version

Ingredients:

• 10 to 12 pieces hilsa fish
• 2 tsp turmeric powder (marinating the fish)
• 6tsp white mustard seeds
• 10-13 green chillies
• Sufficient water to make the gravy
• 10 to 11 tsp mustard oil for the gravy
• 1/4 tsp turmeric powder ( to be added to the gravy)
• 1 tsp freshly ground black pepper
• Salt to taste

Preparation:

• Clean and wash the fish pieces.
• Evenly smear 2 tsp turmeric powder and some salt on the fish pieces. Mix well and keep aside for 5 hours.
• Soak the mustard seeds for 20 minutes. After 20 minutes grind mustard seeds and little water to a smooth paste and keep it aside for at least 3 hours.

Method:

• In a large wok or saucepan mix musdard seeds paste, water, turmeric powder, salt and black pepper.
• add the fish pieces and green chillies  and sprinkling some raw mustard oil.
• Put the wok or saucepan on the gas and cook the mixture in a low heat.
• Cook till you acquire the consistency you need thick and thin.
• .Turn off the heat .
• Serve hot with rice.

Catla Fish with Amaranthus Stem: My Mom's Recipe

Ingredients:

• 10 to 12 pieces catla fish
• 1 tsp turmeric powder (marinating the fish)
• 250ml  mustard oil  for shallow frying the fish
• 6tsp white mustard seeds
• 7 red dried chillies
• Sufficient water to make the gravy
• 6 to 7 tsp mustard oil for the gravy
• 1/4 tsp turmeric powder ( to be added to the gravy)
• 300 gm amaranthus Stem, cut into 1 and half inches 
• 1 large potato, cut into medium size pieces
• 1/3 tsp freshly ground black pepper
• 1 large onion (finely chopped)
• 1 inch ginger (finely chopped)
• 1 tsp cumin powder
• 1 tsp red chilli powder
• 1/4 tsp fenugreek seeds
• 1 pinch hing
• Salt to taste

Preparation:

• Clean and wash the fish pieces.
• Evenly smear 2 tsp turmeric powder and some salt on the fish pieces. Mix well and keep aside for 1/2 hour.
• Soak the mustard seeds for 20 minutes. After 20 minutes grind mustard seeds and little water to a smooth paste and keep it aside for at least 2 hours.
• Heat 250 ml oil in a kadai and shallow fry the fish pieces.
• Remove fish pieces in a plate and keep it aside.

Method:

• Heat oil in a large wok or heavy bottom saucepan, add fenugreek seeds and dried chillies and hing. After 30 seconds add chopped onion and stir fry for 2-3minutes.
• Add amaranthus stem and potato and stir fry for 5-6 minutes. Add salt, turmeric powder, ginger, cumin powder and chilli powder. Fry the mixture for another 3 minutes.
• Add 2 cups of water and bring it to boil over high heat.
• Add mustard seeds paste and ground black pepper and little water and cook the mixture till the vegetables cooked.
• Add the fried fish and 3 cups water and cook the mixture over high heat for around 10-15 minutes or cook till you acquire the consistency you need, thick and thin.
• Turn off the gas and serve hot with rice.

Fish Roe Fry : My Version

Ingredients:

• Fish roe 200 gm
• 3 onion, chopped
• 1/3 tsp fenugreek seeds
• 5 green chillies chopped
• 2 inch ginger, peeled and finely chopped
• 1/2 cup chopped spring onion
• 8-10 baby potatoes, chopped
• Turmeric powder
• Salt as per taste
• 70 ml peanut oil

Method:

• Clean and wash the fish roe carefully. Keep aside.
• Heat oil in a wok or kadai and as the oil get piping hot add the fenugreek seeds. 
• After 20 seconds, add chopped onion green chillies and ginger and stir fry for 3-4 minutes.
• Now add potatoes and stir fry for another 5 minutes.
• Add the fish roe, salt and turmeric powder and mix well. Mash the fish roe.
• Fry for around 20 minutes over a medium heat or until the water dries out.
• Now add spring onion and stir fry for another 2-3 minutes.
• Turn off the flame. Add chopped coriander and mix gently.
• Serve hot with rice.

Egg, Baby Potato and Radish Curry: My Version

Ingredients:

• 4 hard boiled brown eggs- shelled
• 1 ground onion
• 8 baby potato- boiled and peeled 
• 1 radish, boiled and cut into 1inch long pieces
• 1 bay leaf
• 1 tsp cumin powder
• 1/2 tsp ground coriander seeds
• 1 tsp red chilly powder
• 1 tsp paprika
• 1/3 tsp dried rosemary
• 1/3 tsp dried thyme
• 6 tsp mustard oil
• 1/4 turmeric powder
• Salt to taste 

Method:

• Heat 2 tsp oil in a heavy bottomed saucepan, add the boiled eggs and saute of medium flame for 5 minutes. Add a pinch of turmeric powder and combine. Remove eggs and keep aside.
• In the same pan, add the  remaining oil and add the bay leaf and onion and saute for 3 minutes.
• Add cumin powder, coriander powder, paprika, red chilly powder, salt and turmeric and combine. Add some water and cook for 8-10 minutes.
• Add potato and radish pieces and cook for another 5 minutes. Add 2 cups of water, thyme and rosemary and bring to boil.
• Add the boiled eggs and let it cook for 7-8 minutes on medium flame. reduce flame and cook till you get the desired curry consistency.
• Add garam masala powder and mix gently.
• Turn off heat and serve hot with rotis or white rice.

Methi Xaakor Bhaji/ Fenugreek Leaves Fry

Ingredients:

• 4 bunches fenugreek leaves, finely chopped
• 1 potato, peeled and chopped
• 1/3 tsp fenugreek seeds
• 6 tsp mustard oil
• Pinch of turmeric powder
• Salt as per taste

Method:

• Heat oil in a wok.
• Add fenugreek seeds. After 10 seconds , add chopped fenugreek leaves and potato.
• Add turmeric powder and salt and stir fry till the water dries out or potato cooked over medium heat.
• Now turn off the gas and serve hot with rice and daal.

Mutton Liver Fry

Ingredients:

• 400gm mutton liver, cut into small pieces
• 2/3 tsp turmeric powder
• 1 tsp red chilly powder (according to your spice level)
• 3 green chillies chopped
• 1/2 coriander powder
• 1/2 cumin powder
• 2 onion chopped
• 1/2 ginger-garlic paste
• 1/2 fish sauce
• 3tsp olive oil
• 3tsp peanut oil
• A pinch of garam masala
• 1/2 inch cinnamon stick
• Salt as per taste
• Some coriander leaves, for garnishing

Method:

• Wash thoroughly the liver with water. Keep aside.
• Heat a wok or kadai and pour oil in it.
• Add cinnamon stick and chopped onion and fry them till it becomes translucent.
• Add ginger-garlic paste saute  it till the raw smell goes out.
• Now add liver pieces and after 2-3 minutes add salt, turmeric powder, cumin, coriander powder, red chilly powder, green chillies and fish sauce and mix well. Fry the liver for 10 minutes over medium heat. Stir frequently.
• Add enough water to cover the mixture (1/2 cup of water). If you want it to be semi dry then add 1cup water. 
• Occasionally stir-fry. cook in low flame.
• Just let it sit in the flame for 15 minutes and the liver fry will be ready. Do not over cook it will become hard.
•  Turn off the flame and transfer the liver fry to a plate and garnish with coriander leaves.
• Serve hot with rice or rotis.

Fish Roe Fry: Delicious Assamese Recipe

Ingredients:

• Fish roe 250 gm
• 1/3 tsp fenugreek seeds
• 3 onion, finely diced
• 5 green chillies chopped
• 1/2 cup chopped spring onion
• Some chopped coriander leaves for seasoning
• Turmeric powder
• Salt as per taste
• 70 ml mustard oil

Method:

• Clean and wash the fish roe carefully. Keep aside.
• Heat oil in a wok or kadai and as the oil get piping hot add the fenugreek seeds. 
• After 20 seconds, add chopped onion, green chillies and spring onion and fry for 3-4 minutes.
• Add the fish roe, salt and turmeric powder and mix well. Mash the fish roe.
• Fry for around 20 minutes over a medium heat or until the water dries out.
• Turn off the flame. Add chopped coriander and mix gently.
• Serve hot with rice.