| Chakh Le India! |
 |
| DUM MURG KI KACCHI BIRYANI |
| Soak the basmati rice in water for 20 minutes to half an hour.Marinate the chicken with curd, turmeric, salt, chilly powder and ginger-garlic paste. |
|
|
 |
| MOONG DAL KI GOLI |
Soak the dal in water for two hours. Grind the dal into a smooth batter with the ginger-garlic paste, salt to taste, red chilli powder, garam masala powder, and a dash of water.
|
|
|
 |
| MURG NOORJEHANI |
| For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water. |
|
|
 |
| LAMB CHOPS |
| Blend the green chilli, garlic, ginger, garam masala, white vinegar, red chilli powder and salt together making it a think paste. Smear the lamb chops with the paste. |
|
|
 |
| AMRITSARI MURGH MAKHANI |
| Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours. |
|
|
 |
| MEETHI MACHCHI |
| Smear the fish with lemon juice, white pepper and 1 tsp salt. In a pan, take 6 tbsp. of oil and deep fry the fish till golden brown. |
|
|
 |
| BANJARA GOSHT |
| Boil the mutton in a pressure cooker with some salt and water. Keep aside after 1 whistle. Grind the mace, green cardamom, cinnamon, brown cardamom, black peppercorns and cumin seeds together making the garam masala. |
|
|
 |
| PAPAD KI SABZI |
| Heat the oil, fry the papad and keep aside. In a wok, heat the ghee and sauté the cumin seeds. Add ginger-garlic paste and stir till light brown. |
|
|
 |
| BHOPALI GOSHT KORMA |
| Boil the mutton in water and salt till almost cooked. Reserve the water to use as stock.Grind all the ingredients for masala paste together. |
|
|
 |
| PHIRNI |
| Heat the milk in a pan till it comes to a boil, then simmer. Add the rice flour while stirring continuously to prevent lumps. |
|
|
 |
| MUTTON WITH OKRA CURRY |
| Heat 2 tbs of oil in a pan and lightly fry the okra. Keep aside. In the same pan, heat 2 tbsp of oil and sauté the onions till golden brown. |
|
|
 |
| MIRCHI KA SALAN |
| Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds. Keep aside. Sauté the onion in 1 tsp of oil until transparent. |
|
|
 |
| ARACHU VITTA SAMBHAR |
| Boil the yellow dal in a pressure cooker, mash it and keep aside. Heat 1 tsp of oil in a pan and sauté all the dry ingredients for 2-3 mins. |
|
|
 |
| CHICKEN CHETTINAD |
| Grind the red chillies, ginger, garlic, aniseed, cumin seeds and black peppercorns together with some water forming a paste. Keep aside. |
|
|
 |
| ALOO POSHTO |
| Roast the poppy seeds for about a minute. Grind the roasted poppy seeds and green chillies into a paste with some water. |
|
|
 |
| MANGSA POORGA |
| Coat the mutton with all the ingredients for marination. Leave it to marinate for an hour. Grind all the ingredients for garam masala together, keeping them whole. |
|
|
 |
| DAHI MACHCH |
| Cut the fish into medium sized fillets. Add 1 tsp of turmeric powder and salt. Mix well. |
|
|
 |
| KOSHA MANGSHO |
| Heat 1 tbsp of oil in a pan and sauté the green cardamoms, cloves and cinnamon. Brown the onion, ginger-garlic paste, red chilli powder, turmeric powder with a dash of water. |
|
|
 |
| BENDEKAAYI GOJJU |
| Heat 3-4 tsp of oil and start shallow frying the bhindi. In another pan, dry roast all the ingredients for dry masala and grind them together into a powder. |
|
|
 |
| CHICKEN STEW |
| Boil the chicken in a pressure cooker along with white vinegar, salt, potatoes and water. Keep aside after one whistle. |
|
|
 |
| MAANGA PULISSERRY |
| Blend the coconut, turmeric, cumin seeds and green chilies together, along with some water, making it a paste. |
|
|
 |
| MANGALOREAN PINEAPPLE CURRY |
| In a pan roast the ingredients for the dry masala, then grind or pound them together. Blend the pineapple and green mango together into a thick puree. |
|
|
 |
| PUMPKIN AND POTATO VEGETABLE |
| Heat the ghee; add the onions seeds, meethi seeds, mustard seeds, cinnamon, cardamoms and bay leaves. Stir till they crackle. |
|
|
 |
| VAANGA BATATA BHAAJI |
| Heat the oil, add the tomatoes, salt and red chili powder. Cook till the tomatoes soften. Add the turmeric powder, coriander powder, cumin powder and sugar. |
|
|
 |
| MANGALOREAN PRAWN CURRY |
| Grind the coconut, red chilies and tamarind extract together into a smooth paste. Heat the coconut oil in a pan then add hing and turmeric powder. |
|
|
 |
| STUFFED CAPSICUM |
| Slice off the top of the capsicums. Scoop out the inside keeping them hollow. Heat 1 tsp of oil in a pan, add the mustard seeds. |
|
|
 |
| PAN SEARED GROUPER |
| Boil the carrots and beans for 2-3 minutes. Add a dollop of butter and season with salt & pepper. Toss and keep aside. |
|
|
 |
| MUTTHU AVIYAL |
| In a pan, par boil the potatoes with 3 tbs of tamarind paste in 2 cups of water. |
|
|
 |
| ALOO KE GUTKE |
| Par boil the potatoes and cut them into cubes. Mix the coriander powder, chilli powder and turmeric powder in 4 tbs of water, making a watery paste. |
|
|
 |
| ANDHRA CHEPA PULUSU |
| In a bowl, mix all the ingredients for the marinade with the fish and keep aside for 1/2 hour. |
|
|
 |
|
|
