Triple Szechwan



For the gravy :
250 grams boneless chicken cut into small pieces
1 tbsp cornflour
1/4th cup tomato puree
1 tsp chili sauce
1 tsp ginger garic paste
Salt to taste
1 drop soy sauce
Mix everything well , deep fry the chicken pieces and keep aside
Cut one big onion into medium size pieces (1 cm X 1 cm) and cook in ½ tsp oil till onion turns pink in color
Cut one capsicum into medium size pieces (1 cm X 1 cm) and cook in ½ tsp oil till onion turns pink in color
Heat 1 tbsp oil in a wok.
Add 1 tsp crushed garlic, 1 tsp crushed ginger, 1 green chili slit, 1 dry red chili and cook till garlic turns brown.
Add 1 cup tomato ketchup, 1 tbsp green chili sauce, 1 tsp soy sauce, 1 tsp fish sauce, 1 tsp Worchester sauce , 1 cup water, salt to taste and bring it to boil
Mix 1 tsp cornflour to 1/4th cup water and add it to boiling sauce.
Add cooked chicken, onion and capsicum. Cook for 2 minutes. Sprinkle chopped spring onions
Gravy is ready. Chicken can be replaces with paneer /prawns/fish etc

For the rice& noodles:
Heat 3 tbsp oil in a wok. Add ½ cup shredded chicken and cook till done.
Add 1 tsp crushed garlic, 1 tsp crushed ginger, 1 green chili slit, 1 dry red chili and cook till garlic turns brown. Add 1 onion finely chopped.
Add ½ cup chopped cabbage and 1/4th cup finely chopped carrots.
Cook for 5-6 minutes on high stirring frequently. Add ½ cup finely chopped capsicum.
Cook for 2 minutes. Bring everything to a side. Beat an egg and add it to the wok. Allow the egg to cook for some times. Now mix everything well. Add 2 tbsp tomato ketchup, 1 tsp green chili sauce, 1 tsp soy sauce, 1 tsp worchester sauce. Mix well.
Add 2 cups cooked rice. Add 1 cup cooked noodles broken down into smaller chunks
Add salt to taste and mix well.
Szechwan Rice/Noodles is ready.
Beat eggs , add salt and pepper to taste and prepare omelet (1 for each person to serve)
Triple Szechwan is ready to be served.

Chicken Ghassi


 

Ingredients:
1 kg chicken cut into medium size pieces
To roast and grind to fine paste using little water if required:
1 big onion chopped finely
1 tsp cumin seeds
1 inch ginger chopped finely
1 whole garlic clove chopped finely
4-5 dry red chilies
5-6 whole black pepper corn
5-6 curry leaves
1/4th cup dessicated coconut
1 black cardamom
1 cinnamon stick
1 bay leaf
1 tsp turmeric powder
Blend to a fine puree : 1 big tomato
1 cup coconut milk
10 -12 curry leaves
Salt to taste
3 tbsp oil
Method to prepare:
Heat oin in a pan.
Add curry leaves and masala paste prepared. Cook for 5-6 minutes on medium flame.
Add tomato puree and cook till tomatoes leave their raw smell.
Add chicken pieces and mix well.
Add salt, 1 cup water and cook for 10-15 minutes.
Add coconut milk at the end. Bring it to boil.

Serve hot with Rice/Appam

Chingudi Besara (Prawns cooked in mustard sauce)




Ingredients :

1/2 kg prawns cleaned , shelved and marianted with 1 tsp ginger garlic paste, 1 lemon squizzes, salt to taste, 1/2 tsp turmeric powder & 1/2 tsp red chili powder for 2 hours in refregerator.

1 onion chopped finely
1 tbsp panch photana (equal amounts of cumin seeds, mustard seeds, aniseeds, carrom seeds and dry red chili)
3-4 small potatoes peeled and cut into 4 pieces
1 big onion chopped
2-3 dry mango pieces(ambula)
2 green chilies
1 whole garlic clove
1 tsp cumin and mustard seeds
2 tbsp mustard oil
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala

Method of preparation:

Grind cumin seeds and mustard seeds in a grinder.
Add garlic cloves, green chillies and water and grind to a fine paste. Keep aside.
Heat oil in a kadai till smoking point on high. Lower the flame and fry the prawns in few batches till prawns turn golden orange.
Take them out and keep aside.
Add panch photana, chopped onions and cook for 3-4 minutes.
Add potato pieces, cover and cook potato is half done.
Add tomato pieces, dry mango pieces, dry powdered spices and mix well.Cook for 2 minutes.
Add 2 cups water, mustard paste and salt. Bring it to boil.
Add prawns and cook for few minutes more.
Prawns in mustard sauce is ready to eat .

Mutton/Goat/Lamb Curry / Mansa Jhola





Ingredients:
1 kg mutton pieces
4 big onions blend into fine paste
1 inch ginger crushed
4 whole garlic pod (2 pods crushed to fine paste)
4 tomatoes blend to fine paste
1 tsp turmeric powder
2 tsp red chili powder
2 tsp salt
4 potatoes cut into half (if using big potatoes)
2 tbsp coriander leaves chopped
½ cup oil
1 tsp sugar
1 tbsp garam masala powder
1 bay leaf
2 green cardamom
1 cinamon stick broken
1 black cardamom


To prepare:
Heat oil in a pressure cooker. Add sugar . Add the whole dry spices.
Add crushed ginger , crushed garlic and onion paste.
Cook till onion turns brown. Add tomato paste and cook till onion is cooked well and you see oil on the sides of pressure cooker.
Add turmeric, red chili powder and garam masala powder. Mix well and cook for 2 more minutes.
Add the mutton pieces, salt and mix well.
Add potatoes along with skin. Add 1 and half cup water. Add 2 whole garlic pod without peeling (It adds to the flavour and can be consumed whole after  being cooked. It had greate medicinal value  )
Close the lid and cook till you hear 1 whistle. Lower the flame and cook for another 10 -15 minutes depending on the tenderness of the mutton using.
Switch off the flame. Allow pressure to drop. Open the lid and sprinkle coriander leaves.
Mutton Jhola is ready to be served with rice

Moong Daal cooked with Spring Onions



Ingredients :
½ cup moong daal dry roasted for on slow flame for 5-7 minutes
2 full cups of water
Pinch of turmeric
Salt to taste
For Tadka:
2 tbsp oil
1/2 tsp mustard seeds
1 tsp cumin seeds
1 tomato chopped
4-5 bulbs of spring onion
1 cup of spring onion leaves chopped into 1 cm long pieces
1 tsp red chili powder
1 tsp coriander powder
5-6 garlic crushed
1 green chili broken into 2-3 pieces

Method to cook :
Cook moong daal with water , salt and turmeric on high flame till one whistle in a pressure cooker. Lower the flame and cook for another 5 minutes. Switch off the flame and allow pressure to drop. Open the lid and whisk briskly with an egg beater .
Heat oil in a pan. Add cumin seeds and allow to splutter. Add jira seeds.
Add green chilies and crushed garlic. Add onions and cook till onion turns brown.
Add chopped onion leaves and cook for 2-3 minutes more.
Add chopped tomatoes and cook till it leaves oil on the sides of pan.
Add red chili powder and coriander powder. Mix well.
Add this mixture to the pressure cook and boil daal for 2 minutes more.
Daal is ready to be served with roti/rice and curry.

Pani Puri



For the Mint Water:
Mint leaves chopped 1 cup
2 tbsp coriander leaves chopped
1 green chili chopped
Salt to taste
1 tsp dry mango powder
Grind coarsely with little water.
Add 2 full glass of chilled water and strain. Keep aside

For the Imli chutney :
1 lemon size tamarind ball
½ cup gud or jaggery
Soak tamarind in luke warm water for 30 minutes. Squeeze and strain water out. Cook with jaggery on a slow flame adding 1 cup water. Cook for about 20-30 minutes on slow flame. Add more water if required.
Roast and powder 1 tsp jira and add to the jiggery chutney. Keep side to cool.

For the stuffing:
2-3 big potatoes boiled, peeled and mashed.
1 big onion chopped
1 cup yellow peas soaked for 3 hours and pressure cooked with little salt and turmeric
½ cup coriander leaves chopped
Salt to taste
1 tsp chaat powder
1 Packet of Puris store bought

To prepare:
Make a small hole in the puri, stuff with potato mixture , dip in imli chutney and mint chutney and consume immediately