INGREDIENTS
500 gm potatoes
oil for deep frying
Tempering
5 gm mustard
seeds
2 gm curry
leaves
5 gm turmeric
powder
3 gm red chilli
powder
10 gm green
chillies
10 gm ginger
10 gm garlic
1 lime
10 gm coriander
leaves
salt
Batter
200 gm gram
flour
water
5 gm red chilli powder
5 gm turmeric
3 gm crushed cumin
salt
2 gm soda bi-carb
METHOD
Cook the potatoes until soft, peel and
mash coarsely. Chop or crush together the green chillies,
garlic, ginger and the coriander leaves.
Using the mentioned ingredients make a thick batter.
Heat oil and add mustard seeds, after they crackle add the curry
leaves.
Mix in all the rest of the tempering ingredients and add to the
mashed potatoes.
Divide the potato mixture into equal sized portions,
approximately the size of a lemon.
Dip each ball in the batter and deep fry until golden brown in
colour.
Serve hot with a chutney.
Besan
ka Cheela (Chickpea Flour Pancakes)
INGREDIENTS
1
cup besan
1 cup water
2 tsp salt or to taste
1 tsp chilli powder
1 tsp ajwain
green chillies-finely chopped to taste
1/2 cup methi leaves-finely chopped
4 tsp oil for frying the chelas
METHOD
Mix all the ingredients, except oil, to
a thick pouring consistency, adding the water a little at a
time. Leave to rest for 15-20 minutes.
Heat a tbsp or so of oil in a frying pan, then pour it off into
a container.
Keeping the heat high pour some batter in the center of the pan,
spreading it out a little.
Lower the heat and let cook till the edges brown a little and
can be lifted easily.
Dribble a little oil around it, turning the pan so the oil goes
under the cheela. Flip it over to cook slightly on the
other side and before serving it hot with a green chutney.
Dabeli
(Double Roti, Kutch Style)
INGREDIENTS
1 kg potatoes
4 medium onions
garam masala can be used
1 cup peanuts
2 tsp salt
2 tsp red chillie powder
4 tbsp imli and gur chutney
2 tbsp garlic chutney
METHOD
Boil the potatoes and after pealing
mash them well and keep aside.
In a dekchi heat 1/2 cup oil for frying the peanuts, deep
fry and add salt about 1 tsp, 1 tsp sugar, red chilly powder 1/2
tsp.
In the remaining oil add garlic chutney, allow to sizzle,
add garam masala, red chillie powder, imli chutney,
to this add the mashed potatoes.
Serve hot as filling in bun with fried peanuts & chopped
onions.
| (Lamb Mince with Potato Straws) |
INGREDIENTS
400 gm lamb
mince
10 gm turmeric
50 gm ginger garlic
paste
salt
50 ml oil
1 gm cardamom
1 gm cinnamon
1 gm cloves
5 gm cumin
seeds
10 gm garlic
100 gm onions
100 gm tomatoes
05 gm green
chillies
05 gm turmeric
05 chilli
powder
20 gm coriander
powder
05 gm garam
masala powder
20 gm coriander
leaves
75 gm apricot
puree
20 gm mint
leaves
Garnish
potato
straws
METHOD
For the preparation, boil
the lamb mince with turmeric, ginger garlic paste and salt. Chop
the onions, tomatoes, garlic, coriander leaves and mint.
Slit the green chillies lengthwise.
For cooking, heat the oil and add the cardamom, cinnamon and the
cloves.
Add the cumin seeds and when they crackle add garlic and Sauté
until golden. Add the onions and brown slightly, add the
tomatoes and the rest of the ingredients.
Sauté for 5 minutes on a slow flame and add the boiled lamb
mince. Cook for 10 minutes stirring constantly.
Serve garnished with potato straws.
To make potato straws, cut the potatoes into match stick size
and deep
fry them.
Srikhand (Flavoured Curd)
INGREDIENTS
500 gm thick yoghurt
or hung yoghurt
150 gm icing
sugar
03 gm cardamom
powder
0.5 gm saffron
2 drops rose essence
10 ml milk
optional chopped mixed dry
fruits
METHOD
Dissolve the saffron in 10 ml of milk.
Whisk together all the ingredients and set in a bowl.
Garnish
with nuts and dry fruits.
Vaangi
Batata Masala (Potato and Eggplant)
INGREDIENTS
500 gm potatoes
300 gm eggplant
50 gm oil
05 gm cumin
seeds
02 gm cinnamon
75 gm chopped onions
25 gm ginger garlic
paste
25 gm chopped tomatoes
05 gm turmeric
powder
10 gm chilli
powder
10 gm coriander
powder
10 gm cumin seeds powder
10 gm chopped coriander
leaves
salt
1 lemon
METHOD
Boil and dice potatoes into 2 inch
pieces, fry and keep aside.
Cut the eggplant in a similar way and fry until cooked.
Heat the oil and add cumin seeds, when they crackle mix in the
cinnamon and onions, stir until translucent.
Add the rest of the ingredients in the same sequence as
mentioned above, stirring after each ingredient has been added.
Add the potatoes and the eggplant, simmer for 10 minutes.
Squeeze in the lime juice and finish by checking the seasoning.
Serve hot garnished with coriander leaves.
Kolhapuri
Chicken
INGREDIENTS
1 kg chicken
2/3 cup yoghurt
1 tsp turmeric
powder
2 tsp red chilli
1 tsp garlic
paste
salt
to taste
1 tsp lime
juice
2 tsp corn or peanut oil
1 bay leaf
2 pieces cinnamon
6 pieces cloves
½ tsp crushed black pepper
2 medium onions
2 tsp grated coconut
1 large cut tomato
2 tsp oil
1 tsp coriander
leaves
METHOD
Mix turmeric powder, red chillies,
garlic paste, salt, and lime juice with curd. The marinade is
ready.
Add the cut chicken pieces to the marinade and leave aside for
half an hour.
Heat oil in pan. Add bay leaf, cinnamon, cloves, crushed black
pepper and chopped onions. Sauté
till onions turn translucent. Add grated coconut. Sauté till
coconut color changes.
Add tomatoes. Cook for 10 minutes. Cool and puree the mix in a
blender.
The Kolhapur masala is ready.
Heat oil and add the marinated chicken to the pan. Cook for 25
minutes on low fire. Stir regularly.
Add paste and simmer
on low flame for five minutes.
Kolhapur chicken is ready. Garnish
with coriander leaves.
Serve hot with rice.
Karwari
Prawns
INGREDIENTS
12 pc medium sized prawns
3 tsp lime
juice
2/3 tsp red chilli
powder
¼ tsp salt
½ tsp turmeric
powder
3 tsp tamarind
water
5 tsp oil
5 red button chillies
1 cup sooji
6 curry
leaves
METHOD
Make marinade by mixing limejuice, red
chilli powder, salt, turmeric powder and tamarind water
together. Immerse prawns in it and keep aside for 5 minutes.
Coat marinated prawns with sooji and keep aside for
another 3 minutes. Heat oil and put red button chillies in it.
After 1 minute add curry leaves, turmeric powder, red chilli
powder and salt to taste to it the tadka is ready.
Add ready madras coconut chutney to it. Take off fire and keep
aside to serve with karwari prawns.
Heat oil in pan and shallow fry
the prawns. Serve hot with coconut chutney.
Subz
Pakoda (Batter Fried Vegetables)
INGREDIENTS
100 gm onions
100 gm egg
plant
100 gm cauliflower
100 gm potatoes
Batter
200 gm gram
flour
water
05 gm red chilli
powder
05 gm turmeric
3 gm crushed cumin
salt
2 gm soda bi-carb
oil for deep frying
chaat masala
METHOD
Slice all the vegetables into thin
slices.
Make a thick batter with water, flour, red chilli powder, cumin,
turmeric, salt and soda bi-carb.
Coat each slice with the batter and deep fry.
Sprinkle with chaat masala and serve with ketchup or
chutney.
Ussal
Pav (Mixed Vegetables)
INGREDIENTS
1 medium sized onion-chopped
1 pod garlic
1/2" piece of ginger
1 tbsp badishap (fennel seeds)
2 tsp coriander seeds
1 tsp zeera
6-7 cloves
5-6 pepper corns
1/2 bada elaichi
1 green elaichi
1" cinnamon stick
3 red chillies
1 tbsp dry coconut
1 cup dry white peas-soaked for 8 hours
METHOD
In a pan, heat oil. Roast the onions
till they turn brown and keep aside.
Roast all dry ingredients, except dry peas till brown.
Add ginger, garlic and roasted onions to the roasted ingredients
and grind to a fine paste.
Pressure cook the dry peas till done. Chop one tomato finely.
Crush garlic lightly.
In a kadai heat oil. Add crushed garlic and curry leaves.
Fry till garlic becomes brown. Add ground paste and fry till oil
shows up.
Add tomatoes and fry. Add boiled peas and salt. Cook till done.
Kothambir
Vade
INGREDIENTS
1 tbsp oil
1/4 cup chopped onions
6 cloves garlic-chopped
1 cup gram flour
1 3/4 cups water
1/4 tsp turmeric powder
1 cup coriander leaves - chopped
1 tbsp chilli-ginger paste
salt to taste
oil for shallow frying
share your recipes here
METHOD
Put the oil, onions and garlic into a
casserole dish and sauté in a microwave oven on high, covered,
for 2 minutes OR heat oil and add onions and garlic and sauté
till a light brown.
Mix gram flour and water together to make an even batter. Pour
it into the casserole dish and cook on medium-high, for 4
minutes, without lid. Stir once. OR cook over medium heat
stirring all the time till mixture thickens (a little bit cooled
on a surface, should set).
Mix the remaining ingredients and cook on high for 4 minutes.
Stir once. OR cook over high heat stirring all the time till
setting consistency is reached again.
Remove mixture onto a tray and spread into a 1/2" thick
rectangle. Cool completely. Cut into square pieces.
Shallow fry the square pieces until golden brown. Use a little
oil on a non-stick griddle.
Goan
Prawn Curry
INGREDIENTS
500 gm prawns
(shelled and de-veined)
1 tsp turmeric
salt
to taste
2 cups coconut
milk
200 gm chopped onions
2 tbsp oil
2 green chillies
Masala
4-5 whole
red chillies
1 tsp coriander
1 tspcumin
seeds
6 black pepper
½ tsp turmeric
1" ginger
6 cloves
½ cup coconut
¼ cup vinegar
METHOD
Dust
the prawns with turmeric and salt. Keep aside.
Fry
onions until light brown. Add ground masala and fry.
Add prawns and fry until pink. Add coconut milk and bring to a boil.
Simmer
for 5 minutes and garnish
with green chillies.
For the prawn masala, grind together all ingredients with
vinegar.
Pork
Vindaloo
INGREDIENTS
1 kg pork-cubed into desired pieces
6 red Goa/Andhra/kashmiri chillies-soaked in 1/2cup vinegar
for 2 hours
2 tbsp ginger-chopped
2 tbsp garlic-peeled and chopped
2 tbsp cumin seeds)
3 tbsp oil
250 g button onions-peeled
1 tsp salt or to taste
2 tbsp gur-powdered
METHOD
Grind the chillies, ginger, garlic and
cumin to a fine paste. Mix the pork into the masala.
Heat the oil and add the pork mixture and stir-fry over high
heat for 5 minutes.
Ad the onions and simmer till meat is tender. Add the gur,
mix well and serve hot.
Goan
Fish Curry
INGREDIENTS
2 pomfrets
½ lemon
1 tbsp salt
1 grated coconut
½ tsp cumin
seeds
4 flakes garlic
½ tsp turmeric
powder
8 pieces red
chillies
1 tbsp coriander
leaves
3 tsp tamarind
water
5 cups water
1 onion
2 green
chillies
METHOD
Cut the pomfret into desired number of
pieces. Add salt and lime juice to fish and marinate
for 10 minutes.
Grind coconut, cumin seeds, garlic, turmeric, red chillies,
coriander leaves, with tamarind water and ½-cup water to a
paste. Add remaining water to paste and place on fire.
Add sliced onion and slit green chillies to gravy
on fire. Wait for 2 boils and add marinated fish.
If boneless give the gravy one more boil. If with bone, give it
2-3 more boils.
Serve hot with unpolished rice.
Goan
Fish Head Curry
INGREDIENTS
500 gm fish
head
50 gm oil
100 gm tomatoes
05 gm curry
leaves
10 gm turmeric
15 gm chilli
powder
100 ml coconut
milk
salt
to taste
Paste
100 gm onions
50 gm coconut
20 gm coriander
seeds
10 gm cumin
seeds
20 gm peppercorns
30 gm green
chillies
40 gm garlic
20 gm ginger
200 ml vinegar
METHOD
Clean the fish head and cut into pieces
of required size. Grind the ingredients for the paste with the
vinegar.
Chop the tomatoes. Heat oil and add paste, sauté
on a slow fire for 15 minutes.
Add the rest of the ingredients except the coconut milk and cook
for 5 minutes.
Add the fish head and 100 ml of water. Bring to a boil.
After the fish heads are cooked mix in the coconut milk and boil
for 5 minutes.
Serve hot with rice.
Chicken
Xacuti
INGREDIENTS
Marination
1 kg chicken
¼ tsp turmeric
powder
1 tsp salt
Paste I for marination
2 inches of ginger
10 flakes garlic
½ bunch coriander
5 green
chillies
Paste II of Xacuti masala
1 tsp groundnut
oil
2 sliced onions
2 green chillies
1 pc of 1 inch ginger
5 flakes garlic
1 grated large coconut
½ bunch of coriander
Paste III of Xacuti Masala
2 inches cinnamon
3 peeled cardamoms
1 tsp aniseed
1 tsp black pepper
corn
1 tbsp poppy
seeds
1 tbsp coriander
seeds
8-10 kashmiri red
chillies
1 star
anise
1 maize flower
¼ pc nutmeg
½ inch turmeric
Finishing
2 tsp groundnut oil
2 sliced onions
2 slit green chillies
¼ cup water
METHOD
Add salt and turmeric powder to
curry-cut chicken.
Add paste I of ginger, garlic, coriander, chillies and marinate
for half an hour.
To make paste II, heat oil in pan and sauté
sliced onions, green chillies, ginger, garlic for 3 minutes.
Add 1 grated coconut and sauté for another 5-7 minutes. Once
onions are crispy, keep aside.
To make paste III, on a dry pan separately roast
cinnamon, cardamom, aniseed, black pepper corn, poppy seeds,
coriander seeds, Kashmiri red chillies, star anise, maize
flower, nutmeg, and turmeric.
Make Xacuti masala by grinding together paste II and III.
For the final preparation, heat oil in pan and add onions and
green chillies.
After one minute add the marinated chicken pieces.
After two minutes add Xacuti masala and water. Cook for
10 minutes.
Serve hot with bread or rice.
Goan
Egg Curry
INGREDIENTS
1/2cup coconut cream
1 tbsp tamarind paste
2-3 green chillies-slit
2 tbsp cumin-roasted
2-4 whole dried red peppers-roasted
2 tbsp coriander seeds-roasted
1 tbsp poppy seeds-roasted
3/4cup coconut-grated
6 cloves garlic
2 tsp chopped ginger
1/4cup oil
2 cups grated onions
8-10 curry leaves
2 cups grated tomatoes
1 tsp garam masala
1 tsp turmeric
1 1/2tbsp salt
6 eggs-full boiled and shelled
2 tbsp chopped coriander leaves, for garnish
METHOD
Grind the coconut, garlic, ginger, and
the roasted ingredients to a fine paste.
Heat oil, add onions and curry leaves and stir fry, till the
onions are a golden colour.
Add the tomatoes and stir fry till fat separates, and add the
ground paste, garam masala, turmeric and salt, and stir
fry till fat separates again.
Add about 2 cups water and mix well. When it comes to a boil,
lower heat and simmer 8-10 minutes.
Add coconut cream and tamarind, bring to a boil, then simmer 2-3
minutes.
Add eggs and serve hot garnished with the coriander leaves.
Potato
Chops with Keema
INGREDIENTS
1/2cup keema-prepared or filling of
choice
500 gm potatoes-boiled, peeled and grated
1/2tsp salt
1 tbsp butter
2 tsp milk
1 slice bread-crust removed and grated
1/8 tsp powdered black pepper
refined flour to dust the rounds
1 egg-lightly beaten
1/2cup bread crumbs-powdered
oil to deep-fry
METHOD
Mix the potatoes, salt, butter, milk,
bread and black pepper and blend well together to form a dough
like consistency.
Divide the potatoes and keema into 6. Shape the potatoes
into balls, flatten to form a flat round and place one portion
of the keema in the center.
Bring the edges together, smoothen into a round and flatten a
bit (wet hands whenever needed, to avoid sticking).
Roll these chops into the maida and dust off excess. Dip
into the egg and then coat with the bread crumbs. Heat the oil
and deep-fry to a golden colour.
Sannas
(Toddy Fermented Rice Cakes)
INGREDIENTS
250 gm rice
1 coconut
500 ml toddy
salt
to taste
20 gm sugar
METHOD
Wash and soak the rice overnight. Drain
and grind the rice finely with toddy. Add grated coconut and
make a thick batter.
Add sugar, cover and keep in a warm place for about 3 hours or
until the batter ferments.
Add salt to the batter and mix thoroughly. Pour the batter into
shallow round moulds and steam for 15 minutes.
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