Spices and Recipes

Ingredients:

• Mutton chops - 1/2 Lbs
• Wheat flour
• Green cardamoms - 6
• Red Pepper powder - 1 tsp
• Coriander powder - 2 tsp
• Ginger - 1 inch chopped to small fine pieces
• Coriander leaves (finely chopped)
• Oil - 4 tbsp
• Water to cook the mutton
• Salt to taste

Method:

1. Lightly heat oil in a heavy bottomed vessel
2. Add the cardamoms along with their skins and ginger
3. Saute on a low flame till for few seconds till golden
4. Add the mutton chops and salt
5. Saute the mutton pieces on a low flame
6. When the water from the mutton dries up add pepper and coriander powder
7. Saute for few more minutes and then add sufficient water to cook the mutton pieces
8. Once the mutton pieces are tender add the wheat flour mixture to thicken the gravy
9. Garnish with coriander leaves

Serve hot with hot rotis.

Ingredients:

• Crab - 1 Lbs.
• Red chillies - 4
• Coriander - 2 tbsp
• Turmeric - ½ tbsp
• Garlic cloves - 4
• Ginger - ½
• Cumin - 1/4 tbsp
• Onion, Big - 1
• Tomatoes, Big - 1
• Dry Grated Coconut, as per taste
• Tamarind juice to taste
• Salt to taste

Method:

1. Cut the crab in 4 pieces
2. Grind ginger, garlic, chillies, coriander, coconut, cumin into thick paste.
3. In a wok, add oil and heat for 2 - 3 minutes
4. Add mustard seeds and heat till they splutter
5. Add cut onion, fry well
6. Add tomatoes and fry well
7. Then add the masala and fry well till oil leaves
8. Add the crabs and boil well
9. Add tamarind juice and cook for 10 minutes
10. Garnish with Cilantro

Ingredients:

• 1½ teacups makai ka atta (corn flour)
• ½ teacup phool gobi (cauliflower), grated
• ½ teacup methi (fenugreek) leaves
• finely chopped
• ½ teacup dhania (coriander), chopped
• 2 green chillies, chopped
• 1 potato, boiled
• salt to taste

Method:

1. Sieve the atta, put the cauliflower, methi, green chillies, coriander and salt.
2. Grate the boiled potato and put in the mixture.
3. Put some warm and make soft dough.
4. Divide the dough into 8 to 10 balls. Roll out by apply a little flour and cook on a tava until it becomes soft.
5. Ready to serve.

Ingredients:

• ½ kg maize flour
• ¼ kg wheat flour
• 4 tbsp plain yogurt
• 3 cloves garlic, grated
• 4 green chillies, very finely chopped
• 1″ piece ginger, grated
• ¼ tsp haldi (turmeric)
• ¼ tsp red chilli powder
• 1½ tsp oil
• salt and pepper to taste
• oil for frying

Method:

1. Combine all the ingredients and knead well with a light hand to make a dough. Put a little water if necessary. Divide into equal parts.
2. Heat a griddle and grease with few drops of oil.
3. Roll out each ball into a medium sized chapati, and fry till both sides are evenly browned.

Ingredients :

• ½ cup moong dal
• 3 beetroots
• 1 onion
• 2 tomatoes
• 2-3 green chillies
• 4-5 flakes of garlic
• ½ tsp pepper
• ½ tsp cumin seeds
• 1 tsp rice
• 2 tsp sugar
• curry leaves
• Corainder leaves for garnishing
• 1 tsp lime juice
• 2 tsp ghee
• Salt to taste

Method :

1. Cut the onions, tomato and beetroot into small pieces.
2. Heat ghee in a tava, allow the curry leaves to splutter.
3. Add the onions first, when golden brown tomato and then beetroot.
4. Grind chillies, pepper, rice and cumin seeds in the mixie and add it to the vegetables.
5. Add sugar. Add salt and allow the ingredients to cook to 10 - 15 minutes, till beetroot is cooked.
6. Add cooked moong dal to the cooked vegetables for 5 minutes in low flame.
7. Remove it from the tava and add lime.
8. Garnish it with corrinder.