Spices and Recipes

Ingredients:

• Chicken, cut to small pieces - 2 Lbs
• Medium Sized Onion, - 2
• Thick Sour Curd/Yogurt - 1 cup
• Ginger Garlic Paste - 1 Tbsp
• Green Chillies Paste - 1 Tbsp
• Garam Masala Powder - 1 Tbsp
• Coriander Leaves, chopped fine - 1/2Bunch
• Edible oil - 2 Tbsp
• Salt to taste

Method:

1. Marinate the chicken with salt and curd for at least 1 hr.
2. Heat the oil in non stick wok and fry the chopped onions till golden fry.
3. Add ginger garlic paste and green chillies paste and fry till the oil leaves the masala.
4. Add marinated chicken and fry on slow flame covered with lid at least for ten minutes.
5. Put garam masala powder and shimmer for sometime.
6. Garnish it with coriander leaves.

Ingredients:

• Medium sized prawns, cleaned and deveined - 1 lbs
• Large onion, thinly sliced - 1
• Large onion, ground into a fine paste - 1
• Ginger paste - 1 tsp
• Red chilli powder - 1½ tsp
• Turmeric powder - ½ tsp
• Bay leaves - 2
• Cloves - 4
• Cardamoms - 3
• Cinnamon - 1 stick
• Coconut milk - 2 cups
• Sugar - 1½ tsp
• Ghee - 2 tbsp
• Slit green chillies - 3 to 4
• Handful of chopped coriander leaves for garnishing
• Salt to taste

Method:

1. Heat ghee in a heavy-bottomed vessel.
2. Add bay leaves, cloves, cardamom, cinnamon and saute for half a minute.
3. Add the sliced onions and fry till golden brown.
4. Add the onion paste, ginger paste, chilli powder and turmeric powder.
5. Fry till the ghee separates.
6. Add the prawns and fry for about two minutes.
7. Add the coconut milk, sugar and salt to taste.
8. Cook till boiling point.
9. Cover with a lid and then simmer for about 10 minutes.
10. Garnish with slit green chillies and chopped coriander leaves.

Serve hot with steamed rice.

Ingredients:
For the koftas

• Potatoes, boiled - 4
• Spinach, chopped - 1 cup
• Coriander, finely chopped - 1 cup
• Fenugreek leaves, finely chopped - 1 cup
• Corn flour - 1 cup
• Chilli-ginger paste - 1 tsp
• Garam masala powder - 1 tsp
• Lemon juice - 1 tsp
• Salt to taste
• Oil for deep frying

For the gravy

• Onions, Large & grated - 1
• Fresh curd - 1 cup
• Milk - 1 cup
• Fresh cream - 2 tbsp
• Turmeric powder - 1/2 tsp
• Sugar - 1/2 tsp
• Ghee - 4 tbsp
• Salt to taste

Method:
Ginger-garlic paste (for the gravy)

• 6 cloves garlic
• medium piece ginger

Cashewnut paste (for the gravy)

• 2 tablespoons cashewnuts
• 2 tablespoons khus-khus (poppy seeds)
• 1 onion, chopped
• 10 green chillies

For garnishing

• 2 tbsp chopped coriander

For the koftas

1. Mash the potatoes very well.
2. Add the remaining ingredients (other than oil) and mix well.
3. Shape into cylindrical shaped koftas.
4. Deep fry in oil.

For the gravy

1. Heat the ghee and fry the onions until golden.
2. Add the ginger-garlic paste and fry again for a while.
3. Add the cashewnut paste and fry again for a while.
4. Add the curds, milk, cream, turmeric powder, sugar and salt.

How to serve

• Just before serving, add the koftas to the hot gravy and sprinkle coriander on top.
• Serve hot

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