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.

Fish Sour Curry: An Authentic Assamese Fish Recipe

Ingredients:

• 3 medium size potatoes, peeled and sliced
• shol maach 12-15 pieces (preferable round pieces)
• 7-9 tomatoes (as per taste), sliced
• Fenugreek seeds 1tsp
• 300 ml mustard oil (fry the fish)
• 5 tsp mustard oil (for the curry)
• 1 bunch fresh coriander leaves, chopped
• Turmeric powder
• Salt to taste

Method:

• Clean and wash the fish. Rub the fish pieces with salt and turmeric powder. Set aside for 5-10 minutes.
• Heat oil in a saucepan or kadai. Fry the fish pieces until becoming medium brown in color. Remove and keep aside.
• Heat 5 tsp mustard oil in a large saucepan or kadai. Add fenugreek seeds.
• After 20 seconds add potato pieces, salt and turmeric powder. Cook the potato pieces  until half cooked.
• Now add chopped tomatoes and stir fry for around 8-9 minutes.
• Now add sufficient amount of water and cover it with a lid and turn the flame high. Bring it to boil. 
• Add fried fish pieces and again cover it and cook for 5-8 minutes.
• After fish pieces becoming soft add chopped coriander leaves and mix the curry gently.
• After 1 minute turn off the flame and serve hot with rice.

Caramelized Mangoes

Ingredients:

• 2 medium size mangoes (total ripe, not over ripe), peeled and cut into large pieces
• 2 cups red wine
• 4 tbsps brown sugar
• 2 tbsps unsalted butter

Method:

• In a non-stick skillet over medium heat melt the butter. When it begins to brown, add the brown sugar and red wine. Cook until sugar dissolves. 
• Add mango pieces and cook for around 10 minutes or until the wine dries out. Stirring frequently.
• Turn off the heat and serve hot with toast.

Stir Fry Oyster Mushrooms with Vegetables

Ingredients:

• 250gms oyster mushrooms, sliced
• 100gms green peas
• 1 bunch spring onion, chopped
• 1 large red onion, thinly sliced
• 2 medium tomatoes, sliced
• 2 green chillies
• Some fenugreek seeds
• Pinch of turmeric powder
• 1tbsp peanut oil
• 2tbsps sesame oil
• 1tbsp oyster sauce
• 1tbso light soy sauce
• Salt to taste

Preparation:

• Wash and slice all vegetables.
• Heat wok, add peanut and sesame oil and heat until oil begins smoke.
• Add fenugreek seeds and sliced onion. Stir fry for 30 seconds.
• Add all the vegetables and stir fry for 2-3 minutes.
• Add salt, turmeric powder, soy sauce and oyster sauce. Toss well.
• Fry the vegetables for further 5-6 minutes over medium heat.
• Turn off the flame 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.

Shallow Fried Tofu

Ingredients:

• 300 gms tofu packet
• 2 tbsps soy sauce
• 1 tbsp fish sauce
• 1 tbsp finely diced ginger
• 1 tbsp finely diced garlic
• 2-3 finely chopped green chillies
• 3-4 tbsps sesame oil
• Pinch of ground black pepper
• Vegetable oil for shallow fry the tofu
• 5-6 tbsps extra virgin olive oil
• 5-6 tbsps minty-coriander cheese
• Salt to taste

Method:

Shallow Fried Tofu

• Gently remove tofu from packet and invert into a plate. Carefully slice into 6 pieces by cutting tofu lengthways, draining off excess liquid. Keep aside for 10 minutes. 
• In a bowl, mix ginger, garlic, green chillies, fish sauce, soy sauce, black pepper, sesame oil and salt well. 
• Now marinate all the tofu pieces with this mixture for about 30 minutes.
• Heat oil in a wok or saucepan and shallow fry the tofu pieces on each side for about 1 minute over low heat. Remove them to a platter.

Dipping Sauce

• Heat extra virgin olive oil and minty-coriander cheese in a wok until the cheese and oil mix well over low heat. Remove the sauce to a bowl.
• Serve hot with shallow fried tofu.

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.

Chicken Curry with Roasted Capsicums

Ingredients:

• 1.5 kilo country chicken with skin, roasted and cut into medium pieces
• 1.5 inch fresh ginger, peeled
• 1 whole garlic, peeled
• 2tbsps fresh lime juice
• 3 large onion, peeled and chopped
• 1tbsps red chilli powder or to taste
• 2tbsps  cumin powder
• 1/2 tbsps ground black pepper
• 3 medium capsicum
• 1/2 tbsp garam masala
• 3 bay leaves
• 1/2 tbsp turmeric powder
• Mustard oil or olive oil
• Salt to taste

Method:

• Wash the mean and drain out all the water. Add some salt and lemon juice and marinate for at least one hour.
• Coat the capsicums with oil. Roast them till the outside skin is charred. Place the roasted capsicums in a ziploc bag till it is cooled. Peel the blackened skin and removed the skin. Chop the capsicums in large pieces.
• Make a paste with the ginger and garlic and little water in a blender.
• Heat oil in a thick bottomed pan. Add bay leaves and chopped onion and cook until they are light brown. Add the ginger-garlic paste and cook until the water is all gone and the paste has fried for about a minute after that.
• Add the chicken pieces to the pan and toss well. Stir fry the chicken for about 5 minutes.
• Add turmeric powder, cumin powder, red chilly powder, black pepper and mix well. Stir fry the mixture until its water dries out over medium heat.
• Now add about 2-3 cups water, cover and simmer until the chicken is cooked through the tender-about 15-20 minutes.
• Uncover and add the roasted capsicums and cook for another 8-10 minutes. Increase the heat.
• Add the garam masala and gently mix.
• Turn off the heat and serve hot with plain rice or rotis (Indian bread).

Mutton Curry: Simple & Healthy Recipe

Ingredients:

• 300 grams mutton cut into cubes
• 6-8 green chilies cut in middle
• 1/4 teaspoon turmeric powder
• 2 red onions, finely chopped
• 2 tbsps garlic-ginger paste
• 1 tbsp fresh lime juice
• 3 medium tomatoes, peeled the skin and roughly cut into large pieces
• 3-4 cardamom
• 1/2 tbsp ground black pepper
• Olive oil/ Mustard oil
• Salt to taste




Procedure:

• Clean and wash the meat with water for 3 times and drain out all the water. Now marinate the meat with lime juice and ginger-garlic paste. Keep aside for 1/2 hour.
• Heat oil in a non-sticky pressure cooker and add chopped onion and cardamom and fry for 3-4 minutes over medium heat.
• Add the meat, salt and turmeric powder. Stir fry the mixture for 6-7 minutes. 
• Add 3 cups water and green chillies and mix well. Cover with a lid. Cook the meat for around 20 minutes (6-7 whistles) and let the vapor come out. Turn off the heat.
• Remove the lid and again turn on the heat. Add chopped tomatoes and black pepper and cook for further 10-15 minutes or till the tomatoes cooked well over medium heat.
• Turn off the heat and serve hot with rice or rotis (Indian bread).

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.

Pumpkin with Ridge Gourd: My Mom's Recipe

Ingredients:

• 300gms pumpkin, seeds removed, cut into 1'' cubes (keep or remove skin as your prefer)
• 200gms ridge gourd, peeled and cut into 1'' pieces
• Some fenugreek seeds
• 1 large onion sliced thinly
• 2-3 dried red chillies
• 3tbsps finely chopped garlic
• 1/3 tbsp turmeric powder
• 1/2 tbsp cumin powder
• 1/2 tbsp red chilli powder
• 1 tbsp sugar or jaggery
• 3-4 tbsps mustard oil
• Salt to taste

Method:

• Heat oil in a flat  pan and add the dried chillies and fenugreek seeds and fry till spluttering stops.
• Add the dried red chillies and fry for half a minute.
• Add the garlic and onions and fry till onion is soft.
• Add the powdered spices and mix well. Cook for 2-3 minutes.
• Add the pumpkin, ridge-gourd, sugar or jaggery and season with salt. Mix well.
• Fry till pumpkin and ridge gourd are cooked well over a medium heat.
• Remove from the heat and serve hot with rice or chapatis or rotis.

Mutton Fat Fry: Innovative Recipe

Ingredients:

• Mutton fat 250gms, cut into medium size cubes
• Tofu 100gms, cut into medium size cubes
• 1 large red onion, finely chopped
• 5 cloves of garlic, finely diced
• 1inch ginger, finely diced
• 1/2 tsp red chilli powder
• 1/2 cumin powder
• 1/3 tsp freshly cracked black pepper
• Pinch of thyme and rosemary
• 3-4 tsp olive oil
• Pinch of  turmeric powder
• Salt to taste

Method:

• Heat oil in a wok or saucepan. Add chopped onion, garlic and ginger. Stir-fry for 1-2 minutes.
• Add mutton fat and stir-fry for few minutes until fat slightly cooked.
• Now add tofu, turmeric powder, cumin powder, chilli powder, black pepper, thyme, rosemary and required salt. Stir-fry the mixture about 15 minutes over a low heat or fry until tofu and mutton fat cooked well.
• Remove from the heat and serve hot with rice or chapati or paratha.

Colocasia/ Kochu with Salmon Fish

Ingredients:

• 7-8 pieces of salmon fish
• 5-6 medium colocasia/ kochu- peeled, cut in halves
• 1 onion,  paste
• 1/2 tsp garam masala
• 1 tsp turmeric powder
• 1tsp cumin powder
• 1 pinch of coriander powder
• 2-3 dried red chillies
• bunch of coriander leaves, chopped
• Sat to taste
• Mustard oil

Method:

• Clean and wash the fish pieces  thoroughly with water.
• Coat the fish pieces with salt and turmeric powder. Keep aside.
• Boil the colocasia/ kochu and drain out the water.
• Heat oil in a wok / saucepan/ Kadai and fry the fish pieces until golden brown. Keep aside.
• Now in a separate  wok / saucepan/ Kadai heat little mustard oil and add dried chillies and onion. Stir-fry for 30 seconds.
• Add cumin powder, coriander powder, turmeric powder, salt and 1/2 cup water. Stir-fry the mixture about 4-5 minutes.
• Add colocasia/ kochu and stir-fry for another 4-5 minutes.
• Add 3-4 cups of water and cover it with a lid. Bring it to boil over high flame.
• Add fried fish. Cover and shimmer for another 5-6 minutes or until the fish becomes soft.
• Add garam masala and coriander leaves and mix well.
• Remove from heat and serve hot with rice.

Mali/ Kaliajora Maas aru Paleng Xaakor Tenga Jul: An Authentic Assamese Fish Curry

Ingredients: 

• Mali/ Kaliajora or Calbasu/ Black rohu 7-8 pieces
• 2 bunch spinach leaves, finely chopped
• 4-5 medium size tomato (local, not hybrid), roughly chopped
• Some fresh coriander leaves, finely chopped
• 1/2 tsp fenugreek seeds
• Mustard oil
• Turmeric powder
• Salt as per taste

Method:

• Clean and wash the fish pieces thoroughly with cold water.
• Add turmeric powder and salt to the fish pieces, mix well and keep aside.
• Heat sufficient amount of mustard oil in a wok/ kadai and shallow fry the fish pieces. Remove and keep aside.
• Heat 5 tsp of mustard oil in a separate kadai and add fenugreek seeds.
• When the seeds stop spluttering, add spinach and coriander leaves. Mix well and cover with a lid.
• After 3-4 minutes, add chopped tomato, salt and little turmeric powder and mix well. Stir-fry the mixture until tomatoes cooked.
• Add 4-5 cups of water and cover with a lid. Bring it to boil.
• Now add fish pieces and cover again.
• Cook on medium heat until the fish becomes soft or till done.
• Turn off the heat and serve with steamed rice.

Deep Fried Eggs

Ingredients:

• 4 large eggs
• Flour for dredging
• Salt and freshly ground black pepper
• 1/2 cup bread crumbs
• 2 eggs, lightly beaten

Method:

• Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell.
• Put the flour in a bowl and season with salt and black pepper. Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl.
• Take the eggs and coat them in the flour mixture, then beaten eggs, and finally the bread crumbs.
• Now heat sufficient amount of refined/ vegetable oil in a wok or deep fryer. Fry the eggs for about 1 minute or just until the crust is brown.
• Transfer the eggs to a platter and serve hot.

Egg-Fried Rice: A Basic Chinese Recipe

Ingredients: 

• 6 large eggs
• 2 tsp light sou sauce
• 1 tsp finely diced ginger
• 2 tsp vegetable oil
• 2 medium red onion finely diced
• 4 cups steamed rice
• 1 tsp light soy sauce extra
• 1 cups french beans
• 1/3 cups fresh green peas
• Some fresh coriander leaves for garnishing
• Salt as per taste

Method: 

• Place eggs in a bowl with soy sauce and ginger and lightly beat with a fork to combine.
• Heat oil in a hot wok until surface seems to shimmer slightly.
• Add onion and stir fry for 30 seconds.
• Pour egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through.
• Add rice, salt and extra soy sauce and stir fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces.
• Add the beans and peas and stir fry for 2-3 minutes or until half cooked and rice is heated through.
• Transfer rice to a platter and garnish with coriander leaves and serve hot.

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.

Spiced Tengra Fish Curry

Ingredients:

• Tengra fish, 4 nos (300gm).
• 30 ml mustard oil
• 1/3 tsp fenugreek seeds
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/2 freshly ground black pepper
• 4 green chillies
• Turmeric powder
• Sat as per taste

Method:

• Clean and wash the fish and marinate with some salt and turmeric powder. Set aside for 5 minutes.
• Heat oil in a saucepan/ kadai. Fry the fish until it becomes light brown. remove and keep aside.
• Now put fenugreek seeds  in the oil. After 5 seconds add cumin powder, salt, turmeric, pepper, chilli powder  and 1/2 cup water. Cook the spices for about 4-5 minutes.
• Add 2 cups water and bring it to boil over a medium heat.
• Add fried fish and green chillies. Cover with a lid and cook until they become soft.
• Turn off the heat and. Serve hot with rice.

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.