Mutton kunna

Ingredients:
  1. Mutton 1 kg
  2. Onions chopped 3
  3. Kunna masala 1 tbsp.
  4. Ginger garlic paste 2 tbsp.
  5. Red chili powder 1 tsp.
  6. Turmeric powder 1 tsp.
  7. Oil 1/2 cup
  8. Salt 1 1/2 tsp.
  9. All purpose flour (maida) 1 tbsp.
  10. Black cumin 1 tsp.
  11. Sliced ginger for garnishing

Method:

  1. Heat oil in a clay pot (handi).
  2. Fry the onions till they turn light brown.
  3. Add ginger garlic paste and  meat.
  4. Fry till it turns golden.
  5. Add the kunna spice, salt, red chili powder and turmeric powder.
  6. Sauté for 2-3 minutes.
  7. Cover and cook for 5 minutes.
  8. Dissolve all purpose flour in 3 glasses of water, add it to the meat and bring to boil.
  9. Simmer on low heat.
  10. When the gravy thickens and meat gets tender add black cumin seeds and cook for another 5 minutes.
  11. Turn the flame off and garnish with sliced ginger.
  12. Serve hot with sliced green chillies, ginger, chopped coriander, lemon and naan.

Kunna masala

Ingredients:

  1. Cumin seeds 1 tbsp.
  2. Mace 1 tsp.
  3. Whole coriander 8 tbsp.
  4. Whole black pepper 1 tbsp.
  5. Star anise 2
  6. Cloves 1 tbsp.
  7. Green cardamoms 1 tbsp.

Methods:

  • Roast the cumin seeds, mace, whole coriander, whole black pepper, star anise, cloves and green cardamoms.
  • Then grind all the ingredients together into powdery form.
  • Use immediately or preserve in an air tight jar.

Thai rice

Ingredients:

  1. Rice (boiled) 2 cups
  2. Instant egg noodles (boiled) 1 cup
  3. Peas (boiled) 1/2 cup
  4. Cauliflower (blanched) 1/2 cup
  5. Carrots (shredded) 1/2 cup
  6. Canned mushrooms (sliced) 1/2 cup
  7. Shiitake mushrooms (Soak in water for 3-4 hrs. and cut in thin slices) 3
  8. Baby corns (roughly chopped in big pieces) 1/2 cup
  9. Capsicums (thin sliced) 1
  10. Spring onions (green part chopped) 2 tbsp.
  11. Whole dried red chilies 5
  12. Garlic (chopped) 8 cloves
  13. Soy sauce 4 tbsp.
  14. Oyster sauce 2 tbsp.
  15. Chicken powder 1 tbsp.
  16. Eggs (beaten with pinch of yellow food colour) 4
  17. Oil 2 tbsp.
  18. Fresh coriander (chopped) for garnishing

Method:

  • Heat oil in a wok.
  • Crush whole dried red chilies and put it in the oil with chopped garlic.
  • Fry for few seconds.
  • Then add peas, cauliflower, carrots, mushrooms, baby corn and capsicums.
  • Fry for a minute or 2.
  • Add boiled rice and noodles.
  • Put chicken powder, soy sauce and oyster sauce.
  • Toss until all the rice are coated with sauces and all the vegetables, rice and noodles are mixed together.
  • Sprinkle spring onions on top.
  • In a frying pan.
  • Fry beaten eggs.
  • Take out the rice in a serving dish.
  • Put fried egg on top.
  • Sprinkle coriander leaves and serve.

Crispy fried chicken

Ingredients:

  1. Whole chicken(cut into 8 pieces) 1
  2. Salt 1/2 tsp.
  3. Vinegar 1 tbsp.
  4. Water 1 cup
  5. Corn flour 1cup
  6. All purpose flour (maida) 1 cup
  7. White pepper powder 1 tsp.
  8. Chicken powder 1 tbsp. or chicken cube (dissolved in 2 tbsp. water) 1
  9. Soy sauce 4 tbsp.
  10. Mustard powder 1tsp.
  11. Chili sauce 2 tbsp.
  12. Red chili powder 1/2 tsp.
  13. Garlic powder 1 tbsp.
  14. Eggs 2
  15. Oil for frying

Method:

  • In a pan add chicken with salt, vinegar and water.
  • Put on heat.
  • When it starts to boil reduce heat.
  • Cover and cook for 15 minutes.
  • Remove from the heat.
  • Spread the chicken pieces on paper towel to make them dry.
  • For batter: in a bowl mix together corn flour, all purpose flour, white pepper, chicken powder, soy sauce, mustard powder, chili sauce, red chili powder, garlic powder and eggs(if the batter is too thick add little chilled milk or water).
  • Heat oil in a wok.
  • Dip chicken pieces in the batter and deep fry till crisps.
  • Serve with French fries and tomato ketchup.

Prawn masala

Ingredients:

  1. Prawns 1 kg.
  2. Onions (sliced) 2
  3. Tomatoes (sliced) 4
  4. Garlic 8 cloves
  5. Green chilies 8
  6. Cumin seeds 1 tsp.
  7. Dry fenugreek (methi) 1 tbsp.
  8. Tamarind pulp 2 tbsp.
  9. Red chili powder 1 tsp.
  10. Red chili crushed 1/2 tsp.
  11. Coriander powder 1 tsp.
  12. Turmeric 1/2 tsp.
  13. Salt 1 tsp.
  14. Oil 1/2 cup
  15. Curry leaves few
  16. Green chilies 6
  17. Fresh coriander chopped 2 tbsp.

Method:

  • Grind green chilies, garlic and cumin seeds together.
  • Heat oil in a wok.
  • Add onions fry till light brown.
  • Then put grinded garlic, green chilies and cumin paste.
  • Fry for few seconds.
  • Add tomatoes, red chili powder, coriander powder and turmeric powder.
  • Stir, cover and cook till the tomatoes are soft, oil separates.
  • Add prawns, dry fenugreek and salt.
  • Stir, add tamarind pulp, curry leaves and green chilies.
  • Cover and cook for another 5 minutes.
  • Sprinkle fresh coriander.
  • Take out in a serving dish serve with boiled rice or naan.

Mutton with spinach and dried, split chickpeas (Palak gosht with channa daal)

My mother’s recipe which is different and simply delicious!!! It can be made with chicken, mutton or beef  and equally tastes good.

Ingredients:

  1. Mutton 1 kg.
  2. Spinach 1 1/2 kg.
  3. Dill (soya) chopped 1/2 cup or 1 bunch
  4. Fresh fenugreek (methi) chopped 2 tbsp.
  5. Onions (sliced) 3
  6. Tomatoes (sliced) 4
  7. Chaana Daal ( dried, split chickpeas or garbanzo beans) 1 cup
  8. Red chili powder 2 tsp.
  9. Coriander powder 1 1/2 tsp.
  10. Turmeric powder 1/2 tsp.
  11. Salt 1 1/2 tsp.
  12. Ginger garlic paste 2 tbsp.
  13. Oil 1/2 cup

Method:

  • Soak channa daal for at least 1/2 an hour.
  • Blanch spinach leaves and finely chop them.
  • Heat oil in a pan.
  • Add onions and fry till brown.
  • Then put meat and ginger garlic paste and fry for 2-3 minutes.
  • Add red chili powder, turmeric powder, coriander powder and salt.
  • Cook for another 3 minutes.
  • Keep string.
  • Add tomatoes.
  • Cook on low heat till the tomatoes are soft and oil comes up.
  • Now add soaked channah daal with 3-4 cups water.
  • Cook till the daal and meat gets tender.
  • Then add blanched spinach leaves, dill and  fresh fenugreek.
  • Cook for another 15-20 minutes.
  • Take out in a serving dish and serve with boiled rice.

Blanched spinach

Ingredients:

  1. Spinach leaves 1 kg.
  2. Salt 1/2 tsp.
  3. Water for boiling

Method:

  • Wash your spinach leaves, and pat them dry.
  • Boil water with salt in a large pot.

  • Put the spinach leaves in the boiling water, and allow them to boil for 30 seconds to 1 minute until you see a bright green color.

  • Drain the excess water from the spinach with a slotted spoon or strainer.
  • Put the spinach in the ice water.
  •  Leave the blanched spinach in the ice water for a few minutes.
  • Squeeze the spinach with your hands to remove all excess water.
  • Chop it or leave as it is (as desired).

  • Then put in an air-tight container to store.
  •  Freeze spinach for later use, or use immediately.

Chicken nuggets

Ingredients:

  1. Boneless chicken thighs (Cut into 1 inch pieces) 1 kg.
  2. Mustard powder 1 tbsp.
  3. Black pepper powder 1 tbsp.
  4. Sugar 1/2 tsp.
  5. Soy sauce 2 tbsp.
  6. Salt 1 1/2 tsp.
  7. Vinegar 1 tbsp.
  8. Eggs 2
  9. All purpose flour 2 cups
  10. Bread crumbs 2 cups
  11. Cooking oil for frying

Method:

  • In a large bowl mix together vinegar, soy sauce, salt, mustard powder, black pepper powder and sugar.
  • Add chicken to it.
  • Marinade the chicken for 3-4 hours.
  • Beat eggs and add pinch of salt and black pepper powder.
  • Take out the chicken from marination.
  • Coat the marinated chicken with all purpose flour.
  • Then dip in the beaten egg.
  • Lastly coat with the bread crumbs.
  • Heat oil in a wok.
  • Deep fry until golden brown.
  • Serve with tomato ketchup or chili garlic sauce.