Veg Kolhapuri

Ingredients:

1 medium carrot dies cut

1/2 cup cauliflower

1 potato dies cut

8 to 10 french beans

1/4 cup green peas

1 tea spoon ginger paste

1 tea spoon garlic paste

2 onions finely chopped

2 tomatoes finely chopped

3 table spoon oil

1/4 cup grated dry coconut

1/4 tea spoon fresh clove powder

1/2 tea spoon garam masala powder

1/2 tea spoon fennel seeds powder

1 small piece cinnamon

1/2 tea spoon cumin seeds 

8 to 10 black pepper 

1/4 tea spoon garam masala powder

 For garnishing:

1/4 cup coriander chopped leaves

Method:

Par boil carrots, potato, cauliflower, french beans and green peas. Keep aside. Grind ginger and garlic to a fine paste. Keep a side. Heat oil in a non stick pan, add coconut, cloves, black pepper, poppy seeds, coriander seeds and red chilies. fry for 2 minutes. Add 2 table spoons of chopped onion and cook for 2 minutes again. Let it cool at room temp. Grind to a paste.  Keep aside. In another pan again heat oil and add remaining onion and saute till light brown. Add ginger garlic paste and cook for 2 minutes or till the mixture is light brown. Add chopped tomatoes, chili powder, turmeric powder and masala paste. Add 1/2 cup water and cook for 2 minutes. Add par boiled vegetables and salt to taste. Cook for 5 to 6 minutes at low flame. At last sprinkle garam masala powder and mix well. Garnish with finely chopped coriander leaves. 

Hot and tempting Veg. Kolhapuri is ready to serve. Serve it with Indian bread like roti, naan, kulcha etc.

KOLHAPURI MUTTON (DRY)

Ingredients:

8 cloves

8 peppercorns

6 red chillies

4 large potatoes, peeled, halved

3 tomatoes

2 large onions, chopped

1/2 coconut, grated

1/2 kg mutton, cleaned, cubed

1 cup oil

1 cup coriander leaves

1 tbsp gingergarlic paste

1 tsp turmeric powder

1 tsp poppy seeds (khas khas)

1 tsp coriander seeds

1 tsp aniseeds (saunf)

Salt to taste

Method of preparation:

Wash and clean mutton. Cut it into 1.5 inch-sized pieces. Peel the onions and slice half of it, and finely chop the rest. Grate khopra (dry coconut) and dry roast on a hot tawa till it turns golden brown. Stir constantly and ensure it doesn't burn. Wash, clean and finely chop tomatoes. Heat oil in a kadai and deep fry sliced onions till it turns golden brown, too. Remove on a paper towel and cool. Grind fried onion and roasted khopra with a little warm water, till it becomes a paste. Rub salt and turmeric powder on the mutton pieces.

Method to Cook:

Pressure cook with two and half cups of water or boil with sufficient water till the mutton is almost cooked. Heat 3 tbsp oil in a thick-bottomed pan. Add chopped onions, cook till golden brown. Stir in the ginger and garlic pastes. Add chopped tomatoes and cook for 5 minutes.Add red chilli powder and khopra and the onion paste. Bhunno till the oil leaves the sides of the pan or starts appearing on the edges of the masala. Now add the boiled mutton and salt. Stir constantly and cook further for 10 minutes till the consistency of the gravy is thick and the mutton pieces are nicely coated with the masala. Flavour with green cardamom powder and garam masala powder.

KOLHAPURI CHICKEN

Ingredients:

1 lb of boneless skinless chicken pieces, cut into 1½” cubes

1 large onion, small dice

2-3 large cloves of garlic, peeled and finely minced

1 inch piece of ginger, finely minced

1 large tomato, finely chopped

3 tbsp freshly grated coconut (you can substitute unsweetened desiccated coconut)

1 cup good quality yogurt

1 tsp turmeric

1 tsp cumin powder

1 tsp coriander powder

2 tbsp red chili powder, to taste

½ tsp kala masala (also known as goda masala, you can substitute garam masala)

1-2 bay leaves

2-3 whole cloves

4-5 black peppercorns

2-3 cardamom pods, gently crushed

1 stick of cinnamon (approximately 2” in length)

salt to taste

juice of ½ lime

2-3 tbsp oil, vegetable or canola

freshly chopped cilantro leaves for garnish

METHOD:

In a large mixing bowl, combine the yogurt along with the spices (salt, turmeric, cumin powder, coriander powder and ½ tsp red chili powder). Mix well to combine and add the chicken pieces. Cover with plastic wrap and let marinate for at least 4-6 hours in the refrigerator. If possible, overnight works best. In a large deep skillet on medium heat, add 1 tbsp of oil. Add the whole spices (bay leaves, cloves, black peppercorns, cardamom pods and cinnamon stick). Stir fry for 2-3 minutes until fragrant and then add the onions. Stir fry the onions until slightly browned and then add the grated coconut, ginger and garlic. Stir fry for another 3-4 minutes and then add the chopped tomatoes. Reduce the heat and let simmer for 10 minutes. Next, remove from the heat and set aside to cool. When the mixture has cooled, puree into a smooth thick paste. This mixture is known as Kohlapuri masala. Add the remaining oil to the skillet and when hot (medium high heat), carefully add the chicken along with marinade to the pan. Add the Kohlapuri masala, kala or garam masala and remaining red chili powder. Stir well to combine, cover, reduce the heat and let simmer 10-12 minutes or until the chicken is thoroughly cooked yet moist and tender. Add the lime juice and stir well. Transfer to a serving dish, garnish with freshly chopped cilantro and serve with fresh chapatis and fragrant Basmati rice.

KOLHAPURI MUTTON RASSA

Ingredients:

8 cloves

8 peppercorns

6 red chillies

4 large potatoes, peeled, halved

3 tomatoes

2 large onions, chopped

1/2 coconut, grated

1/2 kg mutton, cleaned, cubed

1 cup oil

1 cup coriander leaves

1 tbsp gingergarlic paste

1 tsp turmeric powder

1 tsp poppy seeds (khas khas)

1 tsp coriander seeds

1 tsp aniseeds (saunf)

Salt to taste

Method:

Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and reserve for 1 hour. Heat 2 tbsps oil and add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chillies. Brown. Add onion and brown. Add coconut, tomatoes and brown. Cool. Grind to a paste and reserve. Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till  brown. Add masala paste and salt. Add water if needed and pressure cook till meat is soft. Remove from the cooker into a serving pot. Garnish with coriander leaves and serve with chapaties.