Masala Bhindi

Ingredients:

1/2 kg Ladyfingers (bhindi)

4 tbsp Gram flour (besan)

1 tsp Turmeric powder

2 tsp Red chilli powder

4 tsp Dry mango powder (amchur)

4 tsp Coriander powder

4 tsp Roasted cumin powder

4 tsp Garam masala powder

5 tbsp Oil

Salt to taste

1/2 tsp Cumin seeds

4 Green chillies,chopped

Method:

cut heads and tails of bhindi and make a slit along one side. Mix together besan, turmeric powder, red chilli powder, amchur, coriander powder, cumin powder and garam masala powder.  Add 2 tbsp of oil and salt and mix well. Stuff this masala into the bhindi. Heat the remaining oil in a kadai on medium heat, add cumin seeds and green chillies. Sauté for a minute. Add bhandi and sauté for 5 minutes. Reduce the heat, cover and cook, stirring occasionally, till they are cooked. Uncover and sauté till the bhindi are crisp. Serve hot. 

Masala Dosa

Ingredients:

For Dosa batter:

2 cups - Idli rice or parboiled rice

1/2 cup - dhuli urad dal

1/2 tsp methi seeds

1 tbsp Salt

For masala:

4 nos potato, medium sized

2 onion, medium sized long thinly sliced

12 nos small green chilies (Split them at the center)

1/4 tsp turmeric power

1/4 tsp mustard seeds

1 tsp urad dal 

1 1/4 tsp Chana dal

10 nos Curry leaves

2 tbsp Coriander leaves 

1 tbsp Ghee

2 tbsp Oil

Salt to taste

Method:

For batter:

Add partially boiled rice and methi into a large vessel containing sufficient water for soaking. Then soak urad dal in water in a separate vessel for 6 hours or overnight. Then grind the contents from both the containers separately to a smooth paste adding water (If required). After grinding the urad dal, add it to the main batter container and mix well. Add water as required until you get a pouring consistency. Now add salt and mix well. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately 2 1/2 times the original volume. So make sure you use a big enough container for the dosa batter. 

For Masala:

Cut the potatoes each into 2 pieces and cook them in a cooker until one whistle. Then remove the skin of potato and smash them coarsely by hand and set aside. Heat oil in a khadhai or a pan amd add mustard seeds. When the mustard starts spluttering add urad dal and chana dal. Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes. Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee and mix well. Now take pan of the heat and the potato subji is done. 

For Masala Dosa:

Take a non-stick pan and put it on a medium-high heat. Apply few drops of oil on the pan and spread it all over the surface of the pan to grease it well. Repeat step for each dosa. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan. Now begin to spread the batter in sweeping circular motions to form a circle. Tiny holes will produced as you spread the batter. Apply oil and ghee over the surface of the dosa and also around its edges. Turn it upside down such that it is ready (cooked) from both the sides. After a minute or two you will see the the thinner part of the dosa is turing dark brown. This indicates that the dosa is coming out crispy and is almost done. Now spread a little bit of the red masala chutney on the dosa. Quantity of chutney depends on how spicy you want the dosa to be. At end add onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served. Serve it with a sambhar or chutney.

Masala Chaas

Ingredients:

4 glasses of slightly sour buttermilk 

(divide buttermilk with 2 glasses of curd & chilled water)

1 tbsp vegetable oil

1 tsp mustard seeds

10-15 curry leaves

1 pcs of ginger grated fine

1/2 tsp Hing

2 green chillies chopped fine

chopped coriander leaves

Salt to taste

Method:

Put the butter milk / curd, ginger, green chillies, 5 curry leaves chopped finely, coriander and salt to taste into a food processor and blend well. In a small pan heat the oil. When it is hot add the mustard seeds. They will splutter. When this happens add the remaining curry leaves and hing. Remove from the fire in another 30 seconds. Add this to the buttermilk mixture and mix well. Serve in glasses.

Egg Masala

Ingredients: 

3 nos - egg

1 big - onion

5-6 - red chillies

1 big - tomato

1 - small bowl coriander leaves

1/2 tsp - turmeric

2 tsp - ginger garlic paste

1 tsp - garam masala

Method:

Heat oil and add chillies, half cut onion, tomato chopped, coriander and turmeric.Let it cool down. Grind the mixture. Fry the remaining chopped onion. Add ginger garlic paste, ground mixture, garam masala, salt to taste and bring it to boil. Add raw eggs into masala and keep it closed for 5 mins. Add coriander leaves for decoration.

Paneer Makhani

Ingredients:

Paneer - 250 g (in desired shapes)

Cooking oil - 4 tbsp

Tomatoes - 8 (pureed)

Ginger - 1 inch piece (finely chopped)

Bay leaf - 1

Brown cardamom - 2 (skinned and crushed)

Kasoori Methi (dry fenugreek leaves) - 2 tsp

Chilli powder - 1 tsp

Salt - to taste

Garam masala 1/2tsp

Fresh cream 1/2 cup

Method:

Heat the oil - add the tomato puree, ginger, bay leaves, crushed cardamom, kasoori methi and chilli powder, then cook covered for 10 minutes. Add salt, garam masala and cream. Add the paneer pieces. Reduce the heat and cook for 2 minutes. You may garnish with coriander leaves. The Paneer Makhni is now ready to serve with Indian Breads and Rice Dishes.

Chicken Masala Noodles

Ingredients:

noodles-1 pack

minced chicken-100 gms

onion-1

tomato-1

ginger&garlic paste-2 tsp

red chilli powder-1/2 tsp

turmeric powder-a pinch

garam masaala-1/4 tsp

lemon juice-5or6 drops

carrot and beans-as req

salt-as req

coriander leaves-a little

Method:

Boil water and add salt and add noodles.cook it till it becomes tender and drain it. After draining the noodles pour some cold water over it so that the noodles will not be sticky. Pour some oil in a pan and add onions,ginger&garlic paste and tomato one by one and saute them wll then add all the powders,salt,veggies and chicken and lemon juice and saute them till they are cooked and then add the noodles and coriander leaves and mix well. serve hot noodles.

Masala Noodles

Ingredients:

1 packet Noodles

2 Onion (Pyaj) 

3 - 4 chopped Tomato (Tamatar) 

4 tsp chopped Coriander Leaves (Dhania Patta) 

1 " chopped Ginger (Adrak) 

3 - 4 flakes chopped Garlic (Lasun) 

4 5 chopped Green chilli (Hari mirch) 

1/2 tsp Red chili pepper (Lal Mirchi) 

1/2 tsp Garam Masala Powder

1 tblsp Oil 

Method:

Boil the noodles as directed on the pack. Drain them in a strainer and wash with cold water. Keep aside. Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden. Add tomatoes along with salt and masala. Cook till tomatoes are tender. Add the noodles and stir well. Cook for a while and remove the fire and serve immediately.

Masala Rice

Ingredients:

1 cup uncooked rice (chawal)

1/2 cup brinjal (baingan / eggplan) cubes

1/2 cup tendli, sliced vertically

a pinch of asafoetida (hing)

12 mm. (½") piece of ginger (adrak), grated

1/2 tsp turmeric powder (haldi)

1/2 tsp cumin seeds (jeera)

1/2 cup chopped onions

2 green chillies, chopped

1 tsp oil

salt to taste

To be ground into a powder 

1/2 tsp cumin seeds (jeera)

1/2 tsp coriander (dhania) seeds

8 to 10 black peppercorns (kalimirch)

3 cloves (laung / lavang)

To be mixed into a topping

1/4 cup grated cauliflower

1/4 cup chopped corriander (dhania)

1/2 tsp coriander-cumin seeds (dhania-jeera) powder

1 tsp chilli powder

1/2 tsp sugar

Method:

Clean, wash and soak the rice for about 10 minutes. Drain and keep aside. Heat the oil in a pressure cooker and add the asafoetida, ginger, turmeric powder and cumin seeds. When the seeds crackle, add the onions and green chillies and sauté till the onions turn translucent. Add the brinjals, tendli and the soaked rice. Add the ground powder, salt with 2½ cups of hot water and pressure cook for 2 to 3 whistles. When the rice is done add the topping mixture and toss well.Serve hot.

North Indian Egg Curry

Ingredients:

4 large or extra large eggs, hard-boiled

1 tablespoon vegetable oil

1 teaspoon cumin seed

1 medium yellow onion, finely chopped

3-inch piece cassia bark or cinnamon stick, broken in half

2 teaspoons ground coriander or coriander seed, toasted and pounded

1/2 teaspoon dried red pepper flakes

1/2 teaspoon ground turmeric

2 cloves garlic, thinly sliced

About 1/2 teaspoon salt

2 medium or 1 large ripe tomato, pureed (about 3/4 cup)

1 cup water

1 tablespoon coarsely chopped cilantro leaves

Method:

Peel the eggs and let them soak in water to cover while you prepare the sauce. This soaking seems to prevent the whites from getting too rubbery. Set aside. In a medium skillet or wide, shallow pan, heat the oil over medium-high heat. Add the cumin seed and cook, stirring, for about 15 seconds, until slightly darkened and fragrant. Add the onion and cinnamon. Cook, stirring frequently, for about 6 minutes, until the onion has taken on a bit of brown. Add the coriander, red pepper flakes, turmeric, garlic, and salt. Continue cooking for about 2 minutes, until the garlic has lightly fried and aromatic. Lower the heat as needed to coax the cooking. Add the tomato and cooking for 3 to 5 minutes, stirring, until it no longer smells raw. Add the water, bring to a boil. Lower the heat to low, cover, and gently simmer for 5 minutes to develop the flavor. Meanwhile, drain the eggs, pat them dry, then halved each lengthwise. When the sauce has finished simmering, uncover and slide the eggs in, cut side up. Increase the heat to medium-low and simmer the eggs, spooning sauce on the top, until the eggs are hot. Adjust the heat as necessary. The sauce should cook down and thicken a bit during this final stage. Transfer the eggs and sauce to individual serving dishes or a communal dish. Garnish with the cilantro and serve immediately.

Malvani Prawns Masala

Ingredients:

2 cups medium prawns, cleaned and de-veined

1 cup grated coconut

1 medium onion chopped

1/2 tsp Turmeric powder

4 cloves

2 green cardamom (Elaichi)

½ tsp cumin seeds (Jira)

1/4 tsp Black cumin seeds (Shahjira)

1 tsp coriander seeds

½ tsp Saunf

7-8 Black peppercorns

12 garlic flakes

1” Ginger

1 tsp. red chili powder

¼ cup tamarind juice (extract after adding warm water)

Salt to taste

Method:

Clean the Prawns, Apply a little salt and turmeric and keep aside. Heat a little oil in the kadai and fry all the ingredients except Onion, Tamarind Juice and salt till the coconut turns light brown. Grind all the ingredients to a paste. Heat a little oil in the kadai and fry Onion till it turns light brown. Add the prawns and sauté for a min. Add Masala paste and sauté; add Tamarind juice and 1 cup water. Cook for 3-4 min's or till the prawns are cooked. (You can add a little more water as per the thickness of the gravy required). Serve with Chapatti and or Hot Rice.

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.