Wednesday, March 29, 2006


Mutton/Chicken: 1/2 kg
Ginger: 50gm
garlic: 50gm
chilly powder : one big spoon
poppy seeds: two big spoons (here it would be difficult to get that)(try Sanbouk or Eddee if no choice)
raw papaya: one small
clove: 5gm
black and white pepper :6each
black cumin: one small spoon
green chilly: 4
cardamom: one big
salt: acc to taste
oil: 250gms

Grind everything together and marinate it for 4 hours.
Make the oil hot and pour the chicken/mutton in oil, keep it on slow flame and once the oil starts coming remove it in a bowl and garnish with coriander...thats all about it...its easy...can try it out!!

Wednesday, March 22, 2006

Mutton Biryani

1.5 kg Indian Mutton with bones in nice bite size pieces
8 large Onions thinly sliced
1 pod garlic finely chopped or smashed to a pulp
2 inch piece ginger smashed to a pulp
4 to 5 green chillies
1 pack tomato paste
5 Tbsp Mehran Kadai Ghosh Masala
Oil for frying
6 to 8 eggs boiled and fried (whole) for a couple of minutes
2 to 4 potatoes cubed and fried
7 cups Country or Tilda Long grain Basmati rice
Lemons sliced in rounds
Coriander One bunch chopped fine
Pudina/Mint leaves few chopped fine.

Wash rice 5-6 times with lots of water and soak for 1 hour. Boil water and put some whole Garam Masala Spices (2 black cardamom, 5 green cardamom, 6 cloves, 1 inch piece of Cinnamon and 2-4 bay leaves (Tej Patta) and add salt as per taste and once the rice is cooked and bit firm strain the water and spread it on large plates and keep it aside. You may colour half of the rice (yellow/green/orange) if you want the rice to look colourful.

Boil / Pressure cook meat with ½ tsp salt. If you are using pressure cooker make sure meat is not overcooked.
Heat a Kadai/Tefal Pot (handi), add enough oil to brown onions. Once the oil is hot add the sliced onions and let them brown well on slow fire.. Once browned remove quarter of it and keep it aside for garnishing.
In the remaining onions add the smashed ginger and garlic and fry well. Add the Tomato paste and fry it well till it leaves oil. Add Kadai Gosh Masala and fry well. Add little water if you feel the Masala is getting burnt and stir it well.

Now add your boiled meat and add the meat stock little by little adjusting the thickness of the gravy. Check the salt and adjust it if you need more. Add the whole green chillies and let meat cook with the gravy for sometime. Once done remove from fire and keep aside.

Now layer the Biryani by first putting some gravy at the bottom and then one layer of rice, then a layer of meat pieces & gravy all over the rice. Sprinkle some chopped coriander/ mint leaves and fried onions and lemons. Place some fried eggs, fried potatoes and repeat it with a layer of rice and meat layer. Finally put all the remaining rice on top garnish it with remaining browned onions, chopped coriander/mint and lemon. Put 2-3 Tbsp of Pure ghee on top and cover it with aluminum foil and close the handi with the lid. Take a big pan with little water and put it on fire and let the water boil. Once the water starts boiling make the fire slow and keep this layered biryani handi on top if this pan for 30- 40 minutes.

The Biryani is then ready to serve. Serve it with Cucumber and Tomato Raita. ENJOY

Tuesday, March 14, 2006

Stuffed Mackerels or Bangda in Reichado Masala

6 Big Mackrels (clean't, washed, Strained & slit it from the side)

Reichardo Masala

For grinding

12 Kashmiri Chillies ( 30 gms)
1/2 tsp cumin seeds
10 black peppercorns
1 small onion (35 gms)
1/2 tsp turmeirc powder
1/2 inch ginger piece
10 garlic cloves  (30 gms)
1 small ball of tamarind
2 tbsp sugar
1 tsp salt
1" cinnamon stick
5-6 cloves
1/4 cup vinegar

Put all the above ingredients  and leave it overnite to soak into the vinegar.

Grind the soaked mixture to a smooth paste.

Stuff the mackerels with  a mixture of finely chopped onions & recheirdo masala.

Shallow fry  the stuffed macakerels in  little oil till it is crisp & brown on both sides.

Prawns in Hot Garlic Sauce

500 gms. large shrimps peeled and cleaned with tails left intact
2 dry red chilies
a cup of chopped spring onions
1 full garlic pod finely chopped
2 green chillies finely chopped
1 tsp. sugar,
1 tbs. Soya sauce,
1/4 cup tomato ketchup
2 tbsp vinegar
1/2 tsp Kashmiri Chili powder.
Red food colour
1 cup chicken stock (or substitute with1/2 tsp aji no moto)
1 tbs. Cornflour mixed with ½ cup water
2 tsp oil

Method: Heat oil in a wok and put the dry chilies into it. Once it browns and swells up add the garlic and stir fry till light brown. Add ½ the spring onions and fry. Add Soya Sauce, Sugar, ketchup, vinegar, chilli powder and the food colour. Let the mixture simmer and thicken. Add shrimps and let it cook for minute. Then add the chicken stock. If chicken stock is not available add a cup of water and the aji no moto. Let the mixture come to a boil then mix cornflour with water and stir into mixture. Cook till sauce thickens. Serve hot and garnish with left over spring onions..

Egg Mousse

Recipe to follow

Baked fish in spicy Ginger flavoured Sauce

Recipe to follow

Monday, March 06, 2006

Chicken Tandoori Baked

2 chickens around 1200 gms
Ginger paste 1 tbsp
Garlic paste 3 tbsp
Lemon Juice 2 lemons
Kashmiri Chilli powder 3 tbsp (red chilli past may be added )
Coriander Powder 2 tbsp
Cumin Powder 1 tbsp
Salt 1 tsp
Black Salt 1 tsp
Soya sauce 1 tbsp
Turmeric powder 1/2 tsp
Mango Powder 1 tsp
Mustard Oil 2 tbsp
Orange Food colour (Mix red and yellow liquid food colour)

Skin the chicken and make deep cuts in it. Mix all other ingredients and marinate the chicken with this mixture for around 8 hours or overnight. Bake in oven for an hour or until done.

Chicken should be removed 3 to 4 hours from refrigerator prior to baking in oven to get it to room temperature. Bake in hot oven for 15 minutes and then on moderate heat for the last 45 to 50 minutes. Baste with left over marinade every 15 minutes. If you have a browner in your oven then let the chicken brown for the last 3 minutes to get the tandoor look. Chicken may take a bit longer than an hour depending on the size of chicken. In my case it took around 90 minutes as I regularly opened the oven to baste the chicken.

Thursday, March 02, 2006

Barbeque Chicken

For 1 chicken
1 tbsp Garlic Paste
3 tbsp Soya Sauce
1 tsp Brown Sugar
5 tbsp Tomato Ketchup
1 or 2 tbsp Kashmiri Chilli Powder (how spicy do u want it)
1 Green Chilly chopped
½ tsp Pepper Powder
3 tbsp Vinegar

Skin Chicken and quarter it. Make deep gashes all over the chicken for the marinate to soak into chicken. Mix all other ingredients together and marinate chicken in this mixture. You can marinate for a few hours but its best to leave it for a night or even two inside refrigerator. Remove few hours before preparing for barbeque. The chicken can be baked in the oven too.
Important note: For keeping the chicken moist and juicy always baste the chicken with the leftover barbeque mixture.