1 kg Mutton/Lamb (with bone)
4 Medium Onion, peeled, finely chopped
4 tsp Garlic paste
3 tsp Red Chilli powder
3 tsp Coriander powder
2 tsp Cumin powder
½ tsp Turrmeric powder (haldi)
5 Medium Tomatoes, pureed or finely chopped
4 tsp Ginger paste
1-½ cups Water
¼ cup Oil / Ghee
For the Chana Dal Gosht
1 cup Chana Dal (split chick peas)
2 tsp Red Chilli powder
2 tsp Garam Masala powder
4-5 tbs Fresh Cream
1 Onion, sliced, fried until brown and kept aside
2 Green chillies, lightly fried
A handful of mint leaves
Put mutton, onions, garlic, salt, chili powder, ground coriander, turmeric and water in a heavy based saucepan or pressure cooker. Cook for 20 minutes on high flame, stirring continuously (bhunaoing) or until all the water including the water from the chopped onions has dried up.
Add tomatoes and ginger paste. Cook for 5 minutes, stirring all the time.
Add oil and cook for 10 minutes, again stirring all the time. Add one or two tablespoons of water to prevent gravy from sticking to the bottom of the pot.
Shut the flame when oil separates from the gravy.
Add the chana dal and red chilli powder to the bhuna gosht prepared above.
Add water to this. Make sure that the water covers around 1 inch above the level of the dal and meat.
Simmer under pressure for 3 whistles. Alternatively cover and simmer for 30-40 minutes until the dal and meat are fully cooked.
Open the lid. Sprinkle garam masala powder, adjust the salt and mix thoroughly. Cook on medium flame for around 10 minutes, stirring continuously. Turn off the flame.
Add fresh cream and mix into the Dal Gosht. Cover and let it rest for around 10 minutes.
Serve with lemon juice, fresh mint and brown onions.
This is a wonderful recipe that I have got from the great singer/composer and my brother from Pakistan, Shafqat Ali. The dish is attractive, delicious and a massive hit with everybody. The trick is to ensure that Bhuna Gosht is made correctly with a lot of stirring to ensure that gravy does not get stuck to the bottom of the pan.
You can make a lot of variations to this dish. Change the dal – try red lentils, kidney beans or soaked Bengal gram or a mixture of all the dals. Instead of dal you can also add vegetables like okra, cauliflower, potatoes, yam or turnips to the Bhuna Gosht to get delightful dishes! Cooking times of course will vary. You can also replace the tomatoes with yoghurt. Keep trying and serving. That is what passion is all about. Happy cooking!
1 kg Mutton, medium sized pieces
3 large Potatoes, cut into large pieces
1 ½ tsp Turmeric powder
2 tbs Ginger-Garlic paste
5 large Tomatoes, chopped
3 large Onions, chopped
½ Coconut, grated
10 pcs Cloves (Laung)
8-10 pcs Whole Red chillies
2 tsp Poppy seeds
2 tsp Fennel seeds (saunf)
2 tsp Coriander seeds
2 tsp Peppercorns
½ cup Oil
Salt, to taste
Thoroughly mix salt, turmeric powder and ginger-garlic paste into the meat. Keep aside for at least 45 mins.
Heat 3-4 tbs of oil in a pan. Add the poppy seeds, coriander seeds, fennel seeds and red chillies. Fry until the poppy seeds just begin to turn brown.
Add the chopped onions. Fry until light brown.
Add the grated coconut and fry for about 1 minute.
Add the chopped tomatoes and fry (bhunno continuously) until the oil begins to separate from the masala.
Cool the masala. Blend to a fine paste. Kolhapuri Masala is now ready.
Heat the remaining oil in a pressure cooker. Add the marinated mutton pieces and potatoes. Fry until they turn brownish.
Add the Kolhapuri Masala prepared above. Mix well. Add approximately 2-3 cups of water. Bring to a boil. Cover.
Cook the mutton under pressure on low heat for around 4-5 whistles (depending on the tenderness of the meat).
Wait for all the pressure to be released, then open the lid.
Add chopped fresh coriander and mix.
While I enjoy subtle flavors and aromatic cuisines, this Mutton Kolhapuri was a welcome change. There is nothing subtle or gentle about it but it is simply delicious. You can use the Kolhapuri masala for chicken, vegetables or paneer but I think the robust flavors come out best with red meat. Eat this with the traditional Maharashtrian bread bhakri or the sinful, deep fried wada. As usual I prefer it with my staid, slightly crisp phoolka.
Cooked this mutton kolhapuri for my wife last night. I was showered with a lot of rekindled love, affection and a much needed foot massage. Maybe it was the poppy seeds! Or the excellent new wine from the Dindori region of Nashik. This region produces some excellent grapes and the wines from here are excellent. Sula Dindori Reserve and Chateau d’Ori are two brands that use grapes from this region. While the Sula Reserve is truly the pick of Indian wines, this new one is also quite good. Cheers!
1 cup Milk
1 cup Wholewheat flour (Atta)
¼ cup Ghee
¼ tsp Saffron (Kesar)
1 tsp Green Cardamom powder (Chhoti Elaichi powder) Salt, to taste
Boil the milk. Reduce to half.
Sieve the flour with salt. Add ghee, saffron, green cardamom powder and milk. Knead thoroughly to make a soft, elastic dough.
Divide the dough into 6 portions. Roll each portion out into a disc.
Heat an iron griddle (tawa). Cook the discs on low heat. Pierce with a knife in the centre. Press with a cloth all round while cooking.
Remove when both sides of the roti have brown spots.
Great roti that my father-in-law makes very well. You can add a little bit of powdered sugar, cinnamon powder and ajwain to make this roti even more aromatic and flavorful. Great with potatoes sauteed in oil with cumin seeds, sliced onions, whole red chillies, green peas and salt. Maybe a recipe for simple potato subzi will follow soon! Have a brilliant day.
Make a bag placing 2 pieces of tin foil (large enough) on top of each other. Fold three sides and keep one side open.
Flatten the chicken breasts with a mallet.
Pierce the baby potatoes with a fork.
Squeeze the lemon juice and reserve the lemon. Put these in a bowl.
Add olive oil, crushed dried oregano, ginger paste, pounded fennel seeds, garlic, and black pepper to this.
Put the chicken breasts and potatoes. Mix.
Keep this mixture aside for around 45 minutes. (Longer the better!)
Place this mixture in your foil bag. Seal the bag and place carefully on a roasting tray.
Heat in the pre-heated oven for approximately 30-35 minutes.
Remove from the oven. Break open the foil on the table.
Enjoy this simple recipe with pao, garlic bread or lemon rice. Experiment with different herbs like thyme, rosemary and vegetables like spinach, beans, mushrooms. You can also add fresh cream or white wine to the marinade to get delightful variations. Serve with a glass of good white wine.
INGREDIENTS7 tbs Coriander seeds
10 Dried Red chillies
3 tbs Garlic Paste
¼ cup Ginger, chopped
5 Tomatoes, chopped
4 tbs Ghee
1 tbs Dried fenugreek (Kasoori Methi)
1 tsp Garam Masala Powder
Dry- grind the coriander seeds and red chillies
Heat the ghee in a kadhai (wok). Fry the garlic pasteon medium flame till it turns golden brown.
Fry the chopped ginger and coriander seeds- red chillies powder in this for around 45 seconds.
Add the chopped tomatoes and salt. Mix and fry this on medium flame while stirring continuously.
Fry till the ghee separates from the masala.
Add the dried fenugreek (kasoori methi) and garam masala powder. Mix.
For the Kadhai Paneer
500gms Fresh Cottage Cheese (Paneer), cut into medium size cubes
3 tbs Ghee
1 large Capsicum, deseeded and julienned
3 tsp Coriander seeds
5 Dried Red Chillies
Kadhai Paste (above)
A pinch of dried fenugreek (Kasoori Methi)
1 tsp Garam Masala Powder
¼ cup Fresh coriander, chopped
Dry grind the coriander seeds and dried red chillies to a fine powder.
Heat the ghee in a kadhai (wok). Stir fry the capsicum on high flame for 30 seconds.
Add the chopped ginger and coriander-red chillies powder to this and fry on medium flame for around 1 minute.
Add the Kadhai Paste prepared above. Fry till the oil separates from the masala. This should take around 4-5 minutes at the most.
Add the paneer to this and mix gently. Cook while stirring gently for 2-3 minutes.
Sprinkle the dried fenugreek (kasoori methi) and garam masala powder. Adjust the seasoning if required. Mix.
Serve hot garnished with fresh chopped coriander.
This is quite a hit with my gujju guests! Tastes just like the kadhai paneer you get in restaurants (better if I can be immodest!) and despite the gujju preference for this dish I must admit that it is truly delectable. Experiment with other vegetables for kadhai vegetable and also with chicken to get kadhai chicken. Just try it! It goes brilliantly with any hot, fresh bread.
1 kg Chicken, medium pieces, cleaned and washed
¼ cup Yoghurt
1 tbs Oil
2 tbs lemon juice
1-1/2 cup Water
1 tsp Turmeric powder (Haldi powder)
2 tsp Coriander powder (Dhania powder)
1 tsp Red Chilli powder
½ tsp Cumin seed powder (jeera powder)
½ tsp Cumin seeds (jeera)
2 Medium Onions, chopped
2 Medium Potatoes, diced
½ cup Red Lentil (Masoor dal)
2 Medium Tomatoes, chopped
1 tbs Ginger, julienned
Mix the chicken thoroughly with yoghurt, 1 tbs lemon juice, salt, turmeric powder, coriander powder and cumin powder. Marinate for approximately 45 minutes.
In a pressure cooker heat the oil
Fry the cumin seeds for a minute. Add the onions and sauté until golden brown.
Add the marinated chicken and diced potatoes. Mix thoroughly.
Cover and cook for 5-7 minutes.
Now add the red lentils and chopped tomatoes. Cook on medium flame for a 2-3 minutes.
Add water, bring to a boil. Cover the pressure cooker and lower the flame to low.
Simmer under pressure for 2 whistles. Turn off the burner and let the steam release slowly on its own from the cooker.
After all the steam has been released, open the lid and cook until the chicken is tender and the sauce is completely done. Adjust the salt. Stir continuously while cooking.
Add the remaining lemon juice and mix. Sprinkle julienned ginger before serving.
This is again a light and unique recipe and tastes delightful. I enjoy this with steamed kolam rice or any unpolished rice. I am not very fond of the excessively refined basmati rice available in stores. I also enjoy this mildly spiced dish with a good crisp paratha. Great recipe for those who are on diet and particularly for all those on high protein diets! You could also try this with lamb. Of course cooking times will vary. A tempering (tadka) of ghee, garlic, whole red chillies and a pinch of asafoetida (heeng) can be an interesting addition.
2 large bunches Spinach (Palak), stems removed
250g Fresh Cottage Cheese (Paneer), chopped into medium cubes
4 tbs Oil
4 tsp Garlic, finely chopped
1 large onion, chopped
1 tsp Ginger, finely chopped
4 medium tomatoes, chopped
3 tsp Coriander Powder (Dhania Powder)
2 Green Chillies, deseeded and chopped
1 tsp Garam Masala Powder
2 tsp Fresh Cream
Boil 3-4 cups of water. In the boiling water put the spinach for exactly 1 minute.
Strain the hot water and immediately cool the spinach in running cold water.
Make a puree of the blanched spinach using a blender.
Heat 2 tbs oil in pan. Add garlic and fry until golden.
Add the spinach puree and salt. Sauté on medium flame until spinach is nearly cooked.
Heat the remaining oil in another pan. Fry the onions until golden brown.
Add the chopped ginger and fry for about 1 – 2 minutes.
Add the chopped tomatoes, green chillies and coriander powder. Sauté over medium heat until the oil separates from the masala.
Add the cooked spinach and garlic puree to this. Mix. Add approximately 1 cup of water and bring to a boil.
Mix and cook for 5 minutes on medium flame.
Add the paneer cubes and cook for another 2-3 minutes.
Sprinkle the garam masala and mix. Cook for 1 minute.
Remove the pan from heat and mix the fresh cream.
This is a mildly spiced recipe that is entirely my own. The blanching process is necessary to maintain the fresh green color of the spinach(palak) without adding stupid color. I try to avoid cream and also try to reduce the quantity of oil (if I am dieting!). Although I prefer using fresh and soft cottage cheese (paneer), my father-in-law prefers the cottage cheese (paneer) deep fried. Take your pick!
2 medium eggplants
2 teaspoons vegetable oil
3/4 cup plain Greek-style yogurt (plain yoghurt will do)
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1 thumb sized piece of ginger, very finely chopped
1 clove garlic, very finely chopped
1 green chilly, de-seeded and finely chopped
3 tablespoons chopped onion
1 teaspoon ground cumin (jeera powder)
Salt and freshly ground pepper to taste
1 tablespoon fresh mint leaves, finely chopped
2 tablespoons fresh coriander leaves (hara dhania), finely chopped
1. Prick the eggplants all over with a fork, place on the foil lined pan and brush the outsides with the vegetable oil.
2. Roast the eggplants on a gridle placed on a gas burner (you can use an oven pre-heated at 200 C). Roast until they are very tender when pierced with a knife, about 45 minutes.
3. Remove the eggplants and allow them to cool enough to handle.
4. Once the eggplants have cooled, slice them in half lengthwise and scoop the flesh out into a medium sized bowl and set aside to cool completely.
5. In a separate bowl, mix the yogurt, olive oil, lemon juice, ginger, garlic, onion, green chilly and cumin powder. Season to taste with salt and pepper. Add in the cooled eggplant and adjust the seasoning if necessary. Mix in the mint and chopped coriander , transfer to a serving bowl and refrigerate until ready to serve.
This is a recipe learned from my wife. Nobody makes this raita better than her! Greek style yogurt is a bit thicker than regular yogurt and has a little more bite. It’s really a better choice for this recipe, but if you’re not able to find it you can substitute regular (stay away from reduced fat and fat free) plain yogurt by draining off the excess liquid. Just empty the container into a strainer lined with a couple of thicknesses of cloth, and allow it to drain over a bowl for about an hour.
INGREDIENTS 500gms Split Lentil (Arhar Dal)
1/4 cup Hung yoghurt
2 tsp Ginger Juice
4 Cloves (Laung)
5-6 Green Cardamoms (Chhoti Elaichi)
1 stick Cinnamon (Dalchini)
4 tbs Ghee
2 Onions, sliced
1 tbs Lemon juice
1/4 tsp Saffron (kesar), dissolved in milk
1. Mix hung yoghurt and ginger juice. Set aside for 15 mins.
2. Grind the cloves, green cardamom and cinnamon to a fine powder. Sieve and keep aside
3. Boil the lentil with salt until almost cooked. Drain
4. Heat ghee in a pan; fry onions till golden brown
5. Remove 1/3rd onions to use later.
6. Add the powdered spices (cloves, green cardamom and cinnamon) and fry for 1 minute
6. Add lentil, yoghurt and ginger juice mixture, 1 cup of water. Cook on low heat
7. When lentil is soft and cooked, add lemon juice, saffron and the reserved onions. Cover
8. Cook on extremely slow heat for approximately 15-20 mins.
Tip : Try the same with red lentil (masoor dal).
Serve hot with pulao or phoolka or any bread. The dish is unique, simple and quite a royal treat!