Rogan Josh (Mutton) - Kashmiri Recipe

Alkanet root powder

Rogan Josh is a famous Kashmiri Mutton dish .In Hindi Rogan means oil and Josh means Heat.It is a lamb dish which is red in color and considered as hot.Kashmiri Red chilli powder is used to cook the recipe that will give high density color to the dish.

In the traditional recipe Alkanet root (Ratan jot ) is used ,which is a small plant which gives deep purple color.In some market it is available ,if not do not bother about it.The Rogan Josh is introduced to Kashmir by Mughals.


Ingredients For Rogan Josh

1.Mutton - 1 kg
2.Asafoetida - 1 pinch
3.Ginger paste - 1 tsp
4.Garlic paste - 1tsp
5.Cinnamon - 2 tsicks
6.Cloves - 6 no
7.Black Pepper - 1 tsp
8.Cumin seeds - 1 tsp
9.Mace - a few threads
10.Curd - 1 cup
11.Kashmiri red chilly powder - 2 tsp
12.Cardamom - 2 no
13.Salt
14.Oil - 4 tsp
15.Thick cream - 2 tsp


How to make Rogan Josh

1.Cut the mutton pieces in to 1 1/2 inch pieces.

2.Mix the mutton with curd and salt and keep it aside.

3.Heat the oil in a pan and then add a pinch of asafoetida to it.Then add cardamom ,cinnamon,cloves,cumin seeds,mace and black pepper to it.

4.When it starts to release its smell add ginger and garlic paste to it and saute it well.Add red chilly powder to it and saute it .

5.Then add the marinated mutton pieces to it and cook it till the mutton becomes red in color.

6.Add little water to it and cook it covered for 10 mts.Now add 2 tsp of thick cream to it.

Serve it with rice or roti...........

Spicy grilled chicken North Indian recipe

Ingredients For grilled chicken

1.Chicken cut in medium pieces - 1 kg
2.Red chilli powder - 1 1/2 tsp
3.Garam masala powder - 1 1/2 tsp
4.Pepper powder - 1 tsp
5.Ginger and garlic paste - 1 1/2 tsp
6.Beaten yogurt - 1 cup
7.Salt
8.Lemon juice - 1 tsp
9.Orange red food color - 1 pinch (optional)


Preparation

1.Cut the chicken in to medium size pieces.Marinate the chicken pieces with the whole ingredients.

2.And refrigerate it for about 4 to 6 hours.

3.Preheat your oven to 200 degree .Place the chicken in the skewers and using a brush apply little oil on the top of the chicken pieces.

4.Place the skewers on the grill rack in oven with a tray underneath to catch drippings.

5.When the chicken get browned on all sides ,remove from the skewers and place it in a serving plate.

Crab Roast -Kerala style

Ingredients for crab roast

1.Crab - 4
2.Onion sliced - 4
3.Ginger garlic paste - 1 1/2 tsp
4.curry leaves
5.Red chilly powder - 1 tsp
6.Turmeric powder - 1/4 tsp
7.Coriander powder - 1 tsp
8.Tomatoes - 2 small
9.Garam masala powder - 1/2 tsp
11.Pepper powder - 2 tsp
12.Green chilly - 2 no
13.Salt
14.Oil - 3 tsp

Preparation of crab roast

1.Grind ginger ,garlic and green chillies.

2.In a pan heat the oil and add the sliced onions to it and saute it well.When it become golden in color add the ginger garlic ,green chilly paste to and saute it again.

3.After 5 mts add the sliced tomatoes,curry leaves to it and saute it well.

4.Now add salt,red chilli powder,turmeric powder,garam masala powder,pepper powder to it and mix it well.

6.Add the crab to it and mix it well so that it is coated with masala.

7.Add 1 cup of water to it and cover it with a lid and cook it for 7 to 8 mts.By this time the crab will be cooked and well coated in the masala.

Crab curry Kerala Style

Ingredients for Crab curry

1.Crab big - 3 no
2.Thick coconut milk - 1 1/2 cup
3.Green chilly - 3
4.Kunjulli/Shallots sliced - 1/4 cup
5.Ginger garlic paste - 1 tsp
6.Tomato sliced - 1
7.Turmeric powder - 1/2 tsp
8.Red chilli powder - 2 tsp
9.Salt
10.Curry leaves
11.Garam masala powder - 1 tsp
12.Coriander powder - 1 1/2 tsp
13.Pepper powder - 1/4 tsp
14.Oil - 3 tsp


Preparation

1.Clean and cut the crabs in to pieces ,if you want to know more about this go through my older post

http://priyazanil.blogspot.com/2011/09/how-to-clean-crabs.html

2.Heat the oil in heavy bottom pan or kadai ,and then add sliced shallots or kunjulli to it.Add green chilly ,ginger garlic paste and curry leaves to it and saute it well.

3.Add sliced tomato to it and saute it well.When it is saute well add red chilly powder,turmeric powder,coriander powder,garam masala powder,pepper powder and salt to it.

4.Add the crabs to it and mix it well with the masala ,now add half coconut milk to it .As your need you can adjust the quantity of coconut milk.

5.Cover it with a lid and cook it for 7 to 8 mts.By this time the crab will be cooked and coated with the gravy ...

6.Serve it hot with rice or roti..........

Crab Fry - Kerala Style

Ingredients For Crab Fry

1.Crab cleaned - 3 no
2.Chilly powder - 1 tsp
3.Turmeric powder - 1/4 tsp
4.Garam masala powder -1 tsp
5.Shallots/Kunjulli - 5 no
6.Ginger paste - 1 tsp
7.Curry leaves
8.Green chilly - 2
9.Salt
10.Coconut oil -

Preparation of Crab Fry

1.Marinate the crab with chilly powder,turmeric powder, and salt for 30 mts.

2.Heat the oil in a pan and add the sliced shallots and green chilly to it.Add curry leaves and ginger to it.

3. Then add the marinated crabs to it and mix it well with the masala.Add garam masala powder to it .

4.Cover it with a lid and cook it for 7 mts in low flame.No need to add water to it .

By that time crab will be cooked ,serve it with roti or rice..............

Idiyappam Biriyani With Chicken

Ingredients

1.Idiyappam -4 to 6 no
2.Cinnamon - 1 or 2
3.Cardamom - 2
4.Cloves - 3
5.Fennel seeds/Perum jeerakam - 1/2 tsp
6.Fried onion -1/4 cup
7.Ginger and Garlic paste -1 tsp
8.Onion chopped - 1 big
9.Tomato chopped - 1 small
10.Ghee - 3 tsp
11.Chicken breast - 200 gm
12.Kashmiri Red chilli powder - 1 tsp
13.coriander powder - 1/2 tsp
14.Garam masala powder - 1/2 tsp
15.Fennel seeds powder/Perum jeerakam powder
16.Coriander leaves
17.Pudina leaves
18.Cashew nuts and raisins fried - 25 gm each
19.Salt

Preparation

1.Heat 2 tsp of ghee in a pan and add cinnamon,cloves,cardamom to it and saute it well. Then add the onions in it and saute it for 2 mts then add the chopped tomatoes to it and mix it well.

2.Then to this add the red chilli powder,turmeric powder,coriander powder and salt to it.Then add 1/2 cup of water to it when the gravy starts to boil add the chicken pieces to it.When the chicken become cooked add the chopped coriander leaves to it.

3.When the gravy becomes thick add the shreded idiyappam to this .Mix it well and garnish it with fried onions,cashew nuts,and raisins.

Varutha Kozhi Masala (Fried chicken Masala)

Ingredients For Marination

1.Chicken - 1 kg

2.Ginger and garlic paste - 2 tsp

3.Curd - 4 table spoon

4.Red chilli powder - 2 tsp

5.Turmeric powder - 1/2 tsp

6.Lemon juice - 1 tsp

7.Salt

8.Garam masala - 1/2 tsp

Ingredients For the Masala

1.Onion - 4 no

2.Green chilles - 3 to 4

3.Ginger and garlic paste - 2 tsp

4.Tomato sliced - 2 small

5.Red chilli powder - 1 tsp

6.Turmeric powder - 1/4 tsp

7.Coriander powder - 1/2 tsp

8.Pepper powder - 1/4 tsp

9.Fennel seeds /Perum jeerakam powder - 1/4 tsp

9.Coriander leaves

10.Curry leaves

11.Coconut oil as needed to fry the cicken

12.Salt

Preparation

1.Marinate the chicken pieces with red chilli powder,turmeric powder ,ginger garlic paste,curd ,lemon juice,salt and garam masala powder for 1 hour.Curd and lemon juice will make the chicken pieces soft.Make sure that use thick curd for it .

2.Then heat the oil in a pan and shallow fry the chicken pieces till it is half done and keep it aside.Add curry leaves to the oil so that it will Because rest will be done when we will add this to the masala.

3.In the same oil add the chopped onions and saute it well.Add the salt at this stage it will make onions soft.Add green chillies ,ginger garlic paste and curry leaves to it.Saute it for 3 mts till the raw smell goes.Add the chopped tomatoes to it and mix it well.

4.If theses are cooked well add the powders to it and mix it well.Cook till the raw smell goes out from it.When the masala will turn light brown in color add the half fried chicken pieces to it.Coat the chicken pieces well with the masala.

5.Cover it with a lid and cook it covered for another 10 mts.By this time the chicken will be fully cooked and well coated with the masala.Make sure that the flame should be in simmer.

Serve it with rice or chappathi ...you will love this recipe...

Chicken Ularthiyath

Ingredients

For marination

1.Chicken - 1 1/2 kg

5.Turmeric powder -1/2

6.Red chilli powder - 4 tsp

7.Coriander powder -2 tsp

8.Garam masala powder - 1 1/2 tsp

9.Salt

For the masala

2.Coconut grated - 1/2 cup

3.Onion - 5 no

4.Ginger - 5 medium piece

5.Garlic cloves - 20 no

6.Pepper corns - 1 1/2 tsp

7.Red chilli powder - 2 tsp

8.Turmeric powder - 1/2 tsp

9.Coriander powder - 2 tsp

10.Garam masala powder - 1 tsp

11.Fennel seed/Perum jeerakam - 1/2 tsp

12.Cinnamon stick - 2 big piece

13.Cloves - 5 no

14.Salt

Other ingredients

15.Coconut oil - 5 to 6 tsp

16.Curry leaves

Preparation

1.Marinate the chicken with 4tsp red chilli powder,1/2 tsp turmeric powder,2 tsp coriander powder,1 1/2 tsp garam masala powder and salt.Keep it for 30 mts.

2.Crush the ingredients under the heading ingredients for the masala in a mixer.Just crush it no need to make paste from it .

3.Mix the marinated chicken with the crushed masala.

4.Heat 2 tsp oil in a pan add curry leaves to it then add the chicken with masala to it.Cover it with lid and cook the chicken in simmer.Check it between 5 mts and again cook it.

5.It is a time consuming procedure it will took nearly one hour for its preparation.

6.Stir it in between and again add 2 tsp oil and cook it till it gets a brown color.Till all the masala become brown and crispy.

Chenayum Pavakkayaum (Yam with bitter gourd curry)

Ingredients

1.Chena/Yum - 250 gm

2.Pavakka /Bitter gourd - half of one

3.Red chilli powder - 1 1/2 tsp

4.Turmeric powder - 1/4 tsp

5.Salt

6.Grated coconut - 1/2 cup

7.Red chillies - 4 no

8.Ellu /Seasame seeds - 1 1/2 tsp

9.Tamarind (one lemon size)

10.Green chillies - 1

11.Jaggery - 1 piece

12.Coconut oil - 2 tsp

13.Mustard seeds -1/2 tsp

14.Red chillies - 2

15.Curry leaves

Preparation

1.Cook the chena along with pavakka and red chilli powder,turmeric powder and salt.

2.Then fry the coconut with red chillies and ellu till it become golden brown in color.Grind it in to fine paste.

3.Add this grounded paste to the chena curry.Then add the one medium size piece of jaggery and tamarind pulp to it.Also add one chopped green chilli in to this.

4.Mix it well and bring it to boil for 5 mts. This curry will be thick like our erisseri so make it thick.Heat the oil in a pan and splutter the mustard seeds ,red chillies and curry leaves then pour it to the yam curry.

Fish podimas (meen podimas)

Ingredients

1.Fish - 1/2 kg (Ney meen /King fish)
2.Turmeric powder - 1/4 tsp
3. Kashmeri Red chilli powder - 1 tsp
4.Water

Other ingredients

1. Coconut Oil - 1 table spoon
2.Ginger chopped - 1 table spoon
3.Garlic chopped - 1 table spoon
4.Onion chopped - 1 no
5.Kunjulli /Shallots - 1/2 cup
6.Green chillies chopped - 2 no
7.Mustard seeds - 1 tsp
8.Red chillies - 2
9.Curry leaves
10.Coriander powder - 1 tsp
11.Kashmeri chilli powder - 2 tsp
12.Garam masala powder - 1/2 tsp
13.Coconut grated - 1 cup
14.Tomato chopped - 1
15.Salt

Preparation

1.Cut the fish in to small pieces and add 1 tsp red chilli powder,turmeric powder ,salt and 1/4 cup of water to it.Better you may cook it in meen chatti .That will produce more taste.Cover it with a lid and cook it.If any water left there dry that also.

2.Then in a pan heat the oil and splutter the mustard seeds add curry leaves,red chillies to it .Then add the green chillies,,ginger, and garlic to it.Saute it for 3 mts then add the kunjulli and chopped onion.

3.When it will get light brown color add the rest of red chilli powder,coriander powder, and garam masala powder to it.

4.Then add the chopped tomato in to it and mix it well.To this add the cooked fish and mix it well.Check the salt and add if needed then add the grated coconut to it and mix it well.Cook it for another 3 mts .Serve it with rice.............

Kakka irachi roast (Mussels roast ) -Alappuzha style

Ingredients

1.Kakka irachi (Mussels )- 1 kg
2.Turmeric powder - 1/4 tsp
3.Red chilli powder - 1/2 tsp

For the roast

4.Onion sliced - 4 no
5.Tomato - 2 no
6.Green chillies - 3
7.Ginger paste - 2 tsp
8.Garlic paste - 2 tsp
9.Red chilli powder - 2 tsp
10.Turmeric powder - 1/2 tsp
11.Pepper powder - 1/2 tsp
12.Garam masala powder - 1/2 tsp
13.Fennel seeds powder/perumjeerakam powder - 1/4 tsp
14.Salt
15.Coconut oil - 3 table spoon
16.Curry leaves

Preparation

1.In a meenchatty or pan cook the mussels with 1/2 tsp red chilli pwd,turmeric powder,and salt.
Add 1/2 cup of water to it and cook it.

2.Then in another pan heat the oil and add ginger garlic paste to it ,when it is done add the onions to it and saute it well.Then add the tomatoes and slitted green chillies to it.

3.Add the red chilli powder,salt,turmeric powder,garam masala powder,pepper powder ,perum jeerakam powder to it and mix it well.

4.To this add the cooked mussels and roast it till it is coated with the masala.Add curry leaves to it serve it hot with rice.

Chicken Thoran (Kozhi thoran)-Chicken stir fry in coconut and chicken

This is a typical Idukki style recipe ,I saw this is in Taste Of Kerala Programe.One change i noticed in this recipe is that they are using potato in this recipe .Not only that this dish is crispy and delicious.But it will consume more coconut oil.

Ingredients

1.Chicken - 3/4 kg
2.Potato cut in small cubes - 3 no

For the marination of chicken

1.Red chilli powder - 1 tsp
2.Coriander powder - 1 tsp
3.Turmeric powder - 1/2 tsp
4.Garam masala powder - 1/2 tsp
5.Salt

For the marination of potato

1.Red chilli powder - 1/2 tsp
2.Garam masala powder - 1/2 tsp
3.Salt

Other Ingredients

1.Onion - 2 no
2.Green chillies - 4 no
3.Ginger garlic paste - 2 tsp
4.Coconut grated - 3/4 cup
5.Pepper powder - 1/2 tsp
6.Turmeric powder - 1/2 tsp
7.Chilli powder - 1 tsp
8.Garam masala powder - 1/2 tsp
9.Mustard seeds - 1/2 tsp
10.Red chillies - 2
11.Curry leaves
12.Salt
13.Coconut oil as needed to fry the chicken

Preparation

1.Marinate the chicken pieces with red chilli powder ,coriander powder,turmeric powder ,garam masala powder ,and salt for 2 hours.

2.Cut the potato in small cubes and marinate it with chilli powder ,garam masala powder and salt.

3.Heat the coconut oil in a pan and fry the chicken pieces in it .Do not over fry the chicken pieces .In the same oil fry the potatoes and mix it with the chicken .

4.Then again in the same oil splutter the mustard seeds ,red chillies ,curry leaves and then add the chopped onions ,green chillies ,to it saute it well.

5.When it is done add the coconut,pepper powder,turmeric powder,chilli powder,garam masala powder and salt to it .Fry it well and then add the fried chicken pieces and fried potatoes to it and mix it well.

6.Fry it for another 15 mts till the coconut become crispy.

Meen Mutta Thoran (Fish roe stir fry with coconut )

This recipe is also from a T.V show named Taste Of Kerala.Meen Mutta (Fish roe ) we usually fry it after frying the fish pieces .But this is something really different from it .The word thoran means to add coconut in it during it's preparation.Here i am giving the exact recipe that was given in the cookery show.We can use the fish roes of sardine, mackerel ,or any other for this .
Mathi and Ayala are available plenty in Kerala.

Ingredients

1.Meen Mutta (Fish Roe) - 250 gm
2.Grated coconut - 4 table spoon
3.Onion Chopped - 1 no
4.Red chilli powder - 1 tsp
5.Cumin powder - 1/4 tsp
6.Turmeric powder - 1/4 tsp
7.Pepper powder - 1/2 tsp
8.Green chillies chopped - 3
9.Ginger chopped - 1 tsp
10.Banana pepper (Thondan Mulak ) - 1 no
11.Curry leaves
12.Mustard seeds - 1/2 tsp
13.Coconut oil - 4 tsp
14.Salt as needed


Preparation

1.Clean and wash the meen mutta very care fully with out breaking it.If you are using the big one cut it in to pieces.

2.Heat the oil in a pan and splutter the mustard seeds ,then add the curry leaves and chopped onions to it .Saute it well for 4 mts then add the chopped green chillies,ginger ,thondan mulak to it and saute it again well.

3.When the onions will get slight brown color add the meen mutta to it and mix it well.

4.Then add turmeric powder,red chilli powder,pepper powder , and salt to it .Mix it well and stir it till the raw smell goes out.

5.Then add the grated coconut to it and stir in well.Cook it for 6 mts by this time the meen mutta will be well cooked.

6.In the last stage add the cumin powder to it and mix it well.Turn off the fire and serve it hot with rice.

Unakka Chemmen mulakittath

From Taste of kerala programme i got this recipe..

Ingredients

1.Dry prawns/Unakka chemmen -1 cup

2.Shallots /Kunjulli - 1 cup

3.Crushed red chillies - 2 to 3 tsp

4.Curry leaves - 2 springs

5.Salt

6.Coconut oil - 3 tsp

Preparation

1.Clean the dry prawns well by removing its head and tail .And wash them really well and drain it out.

2.Sprinkle some salt water in it.And then fry them in a pan with out adding oil in it.When the prawns will turn white in color add coconut oil to it and then fry the prawns in the oil.

3.Then drain it out from the oil and keep it aside.Then add the chopped kunjulli and curry leaves to the oil and saute it well.When the kunjulli is almost done add the crushed red chilli in to it.

4.Add salt if needed and add the fried dry prawns to it .Mix it well with the spoon.Cook it in low flame for another 5 mts till all the prawns be coated with the kunjulli red chilli flakes.

The curry leaves will give a nice aroma to it .Serve it with rice /Kanji you will love it.

Mutton Liver Fry (Mutton Liver Varattiyath)

This recipe is from a cookery show called Taste Of Kerala in Kiarali T.V.This is a traditional recipe from Kollam district.

Ingredients

1.Mutton Liver - 1 kg

2.Shallots/Kunjulli - 1/2 kg cut in pieces

3.Red chilli powder - 1 table spoon

4.Pepper powder - 3 table spoon

5.Turmeric powder - 1 tsp

6.Ginger Garlic paste - 2 tsp

7.Curry leaves

8.Salt

9.Oil - 2 to 3 table spoon

10.Fennel seeds /perum jeerakam powder - 1 1/2 table spoon

Preparation

1.In a pressure cooker add the pieces of mutton liver, small shallots/kunjulli ,red chilli powder,turmeric powder,pepper powder,perum jeerakam powder ,curry leaves and cook it .But you have to remember 2 things like do not add water and salt to it .And no need to put the weight on pressure cooker.Because we do not need the whistle.Almost 20 mts in low flame will be needed to cook the liver.

2.If add salt in this stage the liver fry will become harder.So do not add salt in this stage.

3. And if any water left in the cooked liver dry it .Then add the oil and salt to it .Stir it continously for 10 to 15 mts in low flame (that is called varattiyath in malayalam ).The liver varattiyath will be in black color. Fry it in the coconut oil that will produce great taste.

Unakkameen Vendakkaya Curry (Dry fish okra curry )by lekshmi nair

It is a different dish we are not regularly prepare the dry fish with okra.Something really different.

Ingredients

1.Unakkameen/Dry fish - 2 no
2.Water - 1 1/2 cup
3.Red chilli powder - 1 tsp
4.Turmeric powder - 1/4 tsp
5.Tomato - 3 no
6.Onion - 3 no
7.Green chillies chopped -4 no
8.Okra/vendakaya - 10 no
9.Oil
10.Salt


Preparation

1.Soak the fish in water to remove the excess salt in it .And cut it in to pieces.

2.Then in a pan mix the dry fish with turmeric powder , chilli powder , and 1 1/2 cup of water .And cook the dry fish.

3.In another pan heat the oil and add chopped green chillies and onions to it and saute it well.Add the okra /vendakaya to it and saute it well then add the chopped tomatoes to it.Add little salt and 2 cups of water to it .Cover it with a lid and cook it well.

4.To this add the cooked dry fish and again boil it for another 10 mts.Now the curry is ready to be served .

Tomato Beef Stew By lakshmi Nair

Ingredients

1.Beef - 1/2 kg
2.Raw Banana - 3
3.Pepper powder - 1 1/2 tsp
4.Green chillies slitted - 2
5.Ginger chopped - 1 table spoon
6.Onion - 2
7.Tomato - 1
8.Thick coconut milk - 2 cup
9.Oil - 2 table spoon
10.Water - 2 cup
11.Salt

Preparation

1.Put the tomato in hot water and peel its skin and chop it.

2.In a pressure cooker take the beef ,raw banana pieces,pepper powder,salt and 2 cups of water and cook it.Keep it in high flame for 1 whistle and then on medium flame cook it till 4 or 5 whistle.

3.Then heat 2 table spoon oil in a pan and add the ginger ,green chillies to it and saute it.Then add the onions to it and saute it well.Then add tomato to it and mix it well.

4.To this add the cooked beef ,raw banana to it .Add the stock also to it.Add the thick coconut milk to it as needed.Then according to your taste add the pepper powder and salt to it.

5.Keep it in fire for 10 mts till the gravy becomes thicken.

Beef -Kaya Ularthiyath

Ingredients

For marinating the beef

1.Beef - 500 gm
2.Ginger and garlic paste - 2 tsp
3.Red chilly powder - 1 tsp
4.Coriander powder - 1 tsp
5.Pepper powder
6.Garam Masala powder
7.Vinegar
8.Salt

Other ingredients

1.Raw Banana - 2
2.Small shallots/Kunjulli - 1/2 cup
3.Ginger and garlic paste - 1 tsp
4.Chilly powder - 1 tsp
5.Coriander powder - 1 tsp
6.Garam masala powder - 1 tsp
7.Mustard seeds - 1/2 tsp
8.Oil
9.Curry leaves

Preparation

1.Clean and wash the beef and cut it in to pieces then marinate it with all the ingredients given under marination.Keep it for 30 mts.

2.Cook the marinated beef by adding 3/4 cup of water and after two whistle keep it in simmer for 15 mts.

3.Cut the raw banana in to pieces and cook it with water and salt.Drain the raw banana and keep it aside.

4.Heat the oil in a pan and splutter the mustard seeds ,saute the chopped shallots,crushed ginger and garlic paste,curry leaves .After it is done add all the masala powders to it and mix it well.Then add the cooked beef and bananas to it and mix it well with a spoon.If there is any water left in the beef you can use that for the cooking of banana .

5.If you are not doing so then you can add the beef stock in the last and make it in a thick form.Cover & cook till the beef pieces & banana cubes are coated well with the gravy. Remove from fire.

Chicken Cutlet

Since the holy month of Ramzan is awaiting as it is the time to cook some really very simple and delicious.So try the chicken cutlet you will like it..............


Ingredients

1.Chicken boneless - 1/2 kg
2.Onion - 1 big
3.Green chillies chopped -4
4.Ginger chopped - 1 tsp
5.Potato boiled -1
6.Garam masala - 1 tsp
7.Pepper powder - 1/2 tsp
8.Curry leaves
9.Bread crumbs - 1 cup
10.Egg -2
11.Salt
12.Oil as needed to fry the cutlets


Preparation

1.Cook the chicken with some salt and mince it.

2.Then heat 2 tsp oil and saute the chopped onion well and then add the chopped ginger,green chillies,curry leaves to it and saute it well.

3.Then add the cooked chicken to it and mix well.Then add the garam masala powder,pepper powder to it and mix well.

4.Add the mashed potatoes to it and mix it well.Then turn off the fire and when it becomes cool shape it as you wanted. like round or oval.

5.Beat the egg really well .Then dip each cutlet in the beaten egg and then in the bread crumbs.

6.Heat the oil and then deep fry the cutlet in it till it becomes golden brown each side.

Serve it with tomato sauce............

Haleem - Hyderabad dish

Hyderabadi Haleem is famous in all over India for its delicious taste.I didn't try it because the perfect Haleem is made in special pots and took 5 to 6 hours as cooking time.And as the holy Ramzan is coming it will be a perfect recipe for this month.

During the time of Ramzan in whole streets of hyderabad there are plenty of shops which sells haleem .And here i am following the famous Pista house recipe for haleem.And you know guys one thing i am eagerly waiting for the holy Ramzan.................Because it is only available during the month of Ramzan.


Ingredients

1.Mutton - 1 kg
2.Cracked wheat - 3 cup
3.Mixed lentils (urad dal&chana dal) - 1 cup
4.Ginger and garlic paste -4 tsp
5.Red chilli powder -1 tsp
6.Turmeric powder - 1/2 tsp
7.Yogurt or milk - 1 1/2 cup
8.Black Pepper - 1 tsp
9.Jeera/cumin Powder - 1 tsp
10.Shaa zeera - 1 tsp
11.Cardamom powder - 1/2 tsp
12.Cinnamon - 2 sticks
13.Cloves-4 no
14.Coriander leaves - 1cup
15.Green chillies - 3 or 4
16.Fried onions - 1 cup
17.Oil - 1/2 cup



Preparation

1.Soak the cracked wheat for one hour.

2.Mix the mutton with salt,turmeric powder,ginger garlic paste,red chilli powder,black pepper,shaa zeera ,cumin powder,cloves.cinnamon,cardamom,and cook it on high flame for 10 mts.Then keep it on simmer for 20 mts.

3.Cook the wheat along with other lentils in another pressure cooker.

4.Add this cooked wheat &lentils to the cooked mutton along with curd,coriander leaves,green chillies,fried onions ,oil.

5.Then cook it for another 30 mts in low flame till the oil floats up.And then with a wooden spoon smash it well.There should be no lumps of meat it should be fine paste.

6.Take time and cook it till it gets sticky smooth consistency.And since we are doing it in pressure cooker it will not take that much time.