Deep Fried Lamb Kebab / Mutton Kebab

Deep Fried Lamb Kebab (Mutton Kebab) - A delicious deep fried lamb. Best with Naan / Parathas / Green chutney / Salad ..

Makes: 10

Ingredients

Please use same measuring cup to measure channa dal and minced meat.

½ cup channa dal (Bengal gram dal) (Indian standard measuring cup of 100 ml / 4 oz capacity)

1 ½ cup minced mamb (mutton) (or minimum 1 cup and maximum  up to 2 cups)

2 tablespoon ginger – garlic paste

1 teaspoon red chilli powder

¾ teaspoon salt

Method

Wash and clean minced mutton. Drain out water completely. Gently squeeze minced mutton to  remove excess water.

Heat an iron karahi / pan on a medium heat.  Gently dry roast channa dal for 10 – 12 minutes until fragrant. Keep aside to cool for 15  minutes and make a fine powder in a small mixer bowl.

In a bowl or pan, boil minced mutton with powdered channa dal, ginger – garlic paste , red chilli powder and salt to taste. Boil on a low heat for 10 minutes until done / almost cooked. Sprinkle 1 – 2 tablespoon water when cooking. It will become a soft ball after cooking.

Other ingredients

2 tablespoon finely chopped onion

2 tablespoon finely chopped coriander and mint leaves

1 teaspoon garam masala powder (or ¼ teaspoon clove powder, ¼ teaspoon nutmeg powder and ¼ teaspoon cinnamon powder)

1 teaspoon red chilli powder

1 ½ teaspoon coriander powder

¼ to ½ teaspoon salt (or to taste)

200 ml oil to fry

Method

In a wide bowl, mix boiled minced mutton  - channa dal mixture with above ingredients. Gently mix with a thick tablespoon.

 Divide this mixture into 10 – 12 portions and make round pattice (tilkkis) or kebab shape.

Heat oil in a frying on medium heat and deep fry kebabs (4 – 5 at a time) until golden color and crisp on both the sides. Drain out oil and place on kitchen towel / paper towel to absorb extra oil. Please use 2 – 3 paper towels to absorb extra oil. Serve hot as a side dish with Naan / Parathas / Salad / Green chutney...

Chicken Afghani

Chicken Afghani - A delicious and creamy chicken curry, goes well Naan / Rotis / Pulao …

Serves: 3

Ingredients

For brown onion paste:

3 tablespoon oil

2 onions (medium size), thinly sliced (separate each layer)

½ teaspoon sugar

Method

Heat oil in a frying pan / karahi on a medium heat. Add thinly sliced onions and fry till light golden color (approximate time 10 -12 minutes).  Do not fry on high heat.

At this stage (color changes form pink to light golden and no moisture), add ½ teaspoon sugar and fry / toss on a medium to low heat for another 8 minutes / until done.  It will become crisp and golden color. Switch off the heat . Carefully remove fried onions from oil and keep aside to cool for 15 minutes. Do not use remaining oil for other cooking purpose. Make a smooth paste of fried onions in a small mixer. Do not add water when making paste.

For brown cashew nut paste:

10 cashew nuts

1 tablespoon oil

Heat oil in a small pan on medium heat. Fry cashew nuts until golden color on a medium to low heat. Carefully remove from the oil and keep aside for 15 minutes. Make a smooth paste of fried cashew nuts  in a small mixer bowl with 2 tablespoon water. Keep aside.

For  chicken:

500 g chicken, cut into medium pieces

½ teaspoon salt

½ teaspoon turmeric powder

½ teaspoon red chilli powder

Wash and clean chicken pieces. Drain out water thoroughly. In a wide bowl, marinate chicken  pieces with turmeric powder, red chilli powder  and salt. Cover and keep aside for half an hour.

For the curry:

1 tablespoon  oil

3 cloves

2 cinnamon sticks

2 cardamom

2 onion, finely sliced

2 tablespoon ginger – garlic paste (fresh & homemade)

Brown onion paste

¾  teaspoon red chilli powder

1 teaspoon coriander powder

¼ teaspoon turmeric powder

½ teaspoon pepper powder

Marinated  chicken  pieces

3/4  teaspoon salt (or to taste)

150 ml water (approximately ¾ cup water in Indian standard measuring cup of 200 ml / 8 oz capacity).  It won’t be tasty if the gravy is too thin.

Brown cashew nut paste

1 teaspoon chopped coriander leaves or mint leaves

Method

Dilute red chilli powder, coriander powder, turmeric powder and pepper powder in 2 tablespoon water and keep aside (spice mix).

In a frying  pan or a karahi, heat oil  on a medium heat. Add cardamom, cloves and cinnamon and fry on a low heat until fragrant. 

Add sliced onions and fry until golden color.

Add ginger – garlic paste and fry on a low heat for 1 – 2 minute until the raw smell goes.

Add brown onion paste and mix well.

Add  diluted spice mix powder  and  mix well. Fry on a low heat for 2 minutes until the raw smell goes and well combined with other ingredients.

Add marinated  chicken pieces and adjust salt to taste.  Add 3/4 cup / 150 ml  water when cooking. Cover with a tight lid and cook on a medium to low heat for  25  - 30 minutes until  almost done / chicken pieces almost cooked.

At this stage, add brown cashew nut paste and mix well. Cover again and cook on a low heat for another 10 minutes / until the gravy thickens / fragrant. Adding brown cashew nut paste will make creamy and rich  curry. Sprinkle chopped coriander or mint leaves and serve with Indian breads / pulao …

Potato Curry

Potato Curry – Pressure cooker method. A delicious and creamy curry, best with chapatis / rotis / pulao / rice / puris .. !!

Serves: 2 – 3

Ingredients

For the spice paste (masala):

1 onion

8 – 10 cloves garlic

¾ teaspoon red chilli powder

1 teaspoon coriander powder

½ teaspoon jeera powder (cumin seed powder)

2 tablespoons water

Make a paste of above ingredients in a small mixer bowl with 2 tablespoons water. Keep aside.

Other ingredients

1 tablespoon oil

Spice paste (masala)

2 potatoes (2 big size or 3 small size), cut into cubes

1 well ripe tomato, chopped

¾ teaspoon salt (or to taste)

250 ml water (1 ¼ cup water of Indian standard measuring cup of 200 ml / 8 oz capacity)

1 teaspoon chopped coriander leaves

Method

Heat oil in a pressure cooker on  medium heat. Add spice paste and sauté on a low heat for 2 – 3 minutes / until the raw smell goes.

Add potato cubes, tomato, salt to taste and 250 ml water (to fully cover potatoes and tomatoes). Close pressure cooker lid. Bring to high heat till 3 quick whistles. Reduce the heat to medium and cook for another 5 minutes.

Switch off the heat. Allow the cooker to cool naturally. Open the lid and serve with rice / rotis .. Sprinkle chopped coriander leaves when serving. This gravy is very tasty and creamy in consistency.

Kadachakka / Breadfruit / Lanthe Gudgo / Jeev Kadgi Galnu Soyi Bajjilli Gashi

Shallow fried breadfruit, Mezhukku puratti & Gashi

Kadachakka / Breafruit / Jeev Kadgi / Lathe Gudgo  Galnu Soyi Bajjilli Gashi

Here’s the details of Gashi and recipe of Mossolu (Konkan style dry roasted coconut paste)

Serves: 3 - 4

Main ingredients

Cooked dal

½ piece breadfruit / lanthe gudgo / kadachakka, gently peel off the outer skin and cut into cubes or cut into desired shape and size (please pick tender gudgo)

1 kudampuli (darmbyasole)

½ teaspoon  salt (or to taste)

3 – 4 teaspoon massolu

Method

For dal:

75 g tur dal (or 1 cup leftover cooked dal)

1 ½ cup water (250 ml)

(Adding dal will make the gashi thick and creamy texture)

Boil tur dal in 1 ½ cup water with oil and turmeric powder in pressure cooker for 20 minutes or till done ( reduce the heat after 2nd whistle and cook for 15 minutes ). Allow the cooker to naturally.

Breadfruit / Kadachakka / Lanthe gudgo / Jeev Kadgi

Final preparation:

In a wide bowl, boil  cooked dal (along with stock ), kadachakka pieces, salt to taste and kudampuli.  Cover with a lid and cook on a low to medium heat for 10 - 12 minutes or until  kadachakka pieces almost cooked (gashi should be of pouring in consistency / medium thick gravy).

At this stage, add 3 - 4 teaspoons coconut paste / massolu (you can dilute massolu with 4 teaspoons water before adding. Then it will mix easily with dal)  and cook on a low heat for 10 - 12 minutes (Do not add extra water) or until thickens / brown in color / fragrant. Serve with Rice / Polo / Idli / Santhan / Hittu ...