This is my version of the popular sauce (ragu alla Bolognese) that originated from Bolgna, Italy. Traditionally this is made with beef mince but my version uses lamb mince. The recipe is a variation of many recipes that I have tried earlier and it incorporates the best of both worlds – knowledge derived from expert chefs and my own unique ‘genius’!
Without further ado I present my version of a dish that is easy, delicious and a great prelude to a romantic night.
500gms Lamb mince
2 Medium Onions, finely chopped
6 Garlic Cloves, finely chopped
1 Glass of Red Wine (any decent, cheap red will do)
2 tbsp Balsamic Vinegar (optional)
½ tsp Dried Rosemary
¼ tsp Dried Thyme
1 tsp Dried Oregano
3-4 Fresh Basil leaves (optional)
8-10 Medium Tomatoes
2 Green tomatoes, chopped (optional)
Salt to taste Parmesan / Cheddar Cheese
Half a packet of spaghetti
2-3 tbsp Olive Oil
Boil water (approx 500 ml) and throw in the tomatoes. Let them boil until the skins begin to peel off. Remove the tomatoes from the water. De-skin the tomatoes and blend into a thick puree.
Heat oil in a pan. Throw in the dried rosemary and thyme. Fry for around 1 minute or until slightly brown (do not burn)
Add the chopped onions and garlic. Fry until they turn soft.
Add the mince. Fry for another 4-5 minutes until it just changes color.
Add the wine and balsamic vinegar. Cook on high flame until the gravy is reduced to nearly half.
Add the tomato puree and chopped green tomatoes. Season with salt. Bring to a boil.
Cover and let the sauce simmer for approximately 30-40 minutes or until the mince is cooked. This is your bolognese sauce – simmering gently waiting to be done and gently put over steaming spaghetti!
Boil some more water in another pan. Add a teaspoon of olive oil and some salt to this. Cook the spaghetti in the boiling water as per the instructions on the pack.
When the spaghetti is done, drain and keep aside. (Ensure that you do not make the spaghetti too early as it will dry up really fast)
Tear the basil leaves and mix them into the bolgnese sauce.
Make a bed of spaghetti on the serving plate. Put a generous amount of the bolgnese sauce on this.
Generously sprinkle grated parmesan or cheddar cheese. Enjoy the meal!
I was so delighted with my recipe that I had my son make it the following night. It was successful. I polished off two glasses of good Indian wine in celebration of this wonderful dish. Dim the lights, serve this to your beloved in a nice white plate, with a glass of wine, soft candle-light and even softer music. A fresh salad on the side will be great but not essential.
This is an amazingly simple recipe that I have adapted from an original mutton recipe. It is easy to make and is truly delicious. It tickles the palate and gets the digestive system really stimulated (in a good way!)
1 kg Chicken
12-15 Green Cardamoms (Elaichi)
2 Bay Leaves
5 Medium Onions, chopped
5 tsp Ginger-Garlic paste
3 Large Tomatoes, chopped
300 gms Yoghurt (Dahi), beaten
1.5 tsp Coriander Powder (Dhania Powder)
1.5 tsp Red Chilly Powder
1 tsp Dried Mango Powder (Amchoor)
1.5 tsp Garam Masala Powder
Bunch of fresh coriander (Hara Dhania)
4 tbsp Oil
Salt, to taste
Boil the chicken in approximately 1 litre of water with the cardamom and bay leaves.
After 20 minutes reserve the stock, discard the cardamom and bay leaves. Keep the chicken pieces aside.
Heat oil and add onions to this. Saute until golden brown.
Add ginger-garlic paste and bhunao for 2 minutes.
Add tomatoes and bhunao for 7 minutes.
Add coriander and red chilly powders. Bhunao for 2-3 minutes.
Add yoghurt and bhunao for 7 minutes.
Add dry mango powder (amchoor), garam masala powder, chicken pieces and reserved stock. Bring to a boil.
Cover and simmer until gravy is fairly thick (approx 20-30 minutes).
Sprinkle fresh coriander. Cover and let the curry rest for 10 minutes.
Serve with jeera rice, plain steamed rice or hot parathas.
A word about ‘Bhunao’ : This method implies continuous stir frying of masalas on high heat, stirring briskly and without diverting your attention to other insignificant worldly matters! It is a vital part of most Indian recipes – a method that gives the spices a slight ‘toasted’ flavor. It is also very simple, needs only your undivided attention and a strong hand!
Given the price of onions I feel a sense of guilt suggesting this but fresh chunks of onion, whole green chillies sprinkled with generous amounts of chaat masala, kashmiri chilly powder, chopped mint and lemon juice are a brilliant side to this dish.
I would love to have this with a glass of good chardonnay. But the doctor has asked me to stay off wine for a while as he suspects a wine allergy. So it’s just buttermilk for now!
First it was my father-in-law’s closely guarded secret – Yusuf’s Kate Masale ka Gosht. This time it is my mother’s secret recipe that I have tried to re-create here. I cooked this for lunch and well, it came close to her brilliance!!! The missing ingredient was perhaps a mother’s love! This recipe is a tribute to the selfless caring and unconditional love that will need many lifetimes to partly reciprocate.
This is a recipe that is found in most gujarati thalis or gujarati weddings. The version here is much lighter and less sweeter than most gujarati homes. If you wish to replicate the sweet gujarati flavor add more oil and a greater quantity of sugar!
Some of the ingredients are usually seasonal (particularly the flat beans (papdi) and yam (kand). These can be replaced with a different variety of yam and similar beans. The authentic recipe also features fresh garlic (kachcha lehsun) but for the sake of convenience I have used regular garlic cloves. If you do find fresh garlic make sure you reduce the quantity as it can get very, very strong!
½ kg Potatoes (Aloo), diced
½ kg Flat beans (Papdi), stringed and halved
2 Raw bananas , diced
100 gms Yam (Kand/Suran) , diced
3 Baby brinjals (Chote baingan) , diced into quarters
2 “ piece Ginger
4 cloves Garlic
4 Green chillies
1 tsp Turmeric powder (Haldi powder) ¼ cup Oil
Pinch of Asafoetida (Hing) 1 bunch Coriander leaves (Hara Dhaniya) 1 tsp Mustard seeds (Rai) 2 tsp Sugar or jaggery
¼ cup Bengal Gram Flour (Besan)
Small Bunch Fenugreek Leaves (Methi), chopped
½” Ginger, grated
1 tsp Red Chilli Powder
½ tsp Sugar
Oil to deep fry
Salt to taste
Make a rough paste of garlic, green chillies, ginger and half the coriander leaves.
Mix all the muthiya ingredients except oil and prepare a firm dough.
Divide the dough into small portions and shape each into rolls, and deep fry in hot oil. Remove and keep aside.
Heat oil in a pan, add mustard seeds.
When mustard seeds crackle mix in ground masala (step 1) and all the vegetables except the beans. Mix well.
Cover and cook this for around 5-7 minutes.
Put the the beans in this. Add turmeric, asafoetida and salt. Stir fry for five minutes on high flame.
Pour a cup of water, cover and simmer on a very low heat for 15-20 minutes or until the yam is totally cooked.
Add the fried muthiyas and sugar/pounded jaggery.Simmer for 15 minutes shaking occasionally.
Serve hot with bajra ‘rotlas’ or phoolkas laced generously with hot ghee!
Cold Chaas (buttermilk) with freshly roasted, ground cumin and salt is a great accompaniment with this meal. To make it even more rustic take some fried green chillies and lumps of jaggery with this meal. It is recommended that you schedule a siesta after this meal as you are sure to feel drowsy after a sumptuous gujju meal!
This is a recipe that my father-in-law Yusuf Husain has perfected. It is his secret recipe – one which he rarely shares with others! Even if he does share it you can be sure that he will leave out some important detail. I have ‘cracked’ the recipe after many unsuccessful attempts and after much cajoling. It was cooked last night and everybody loved it. Yusuf saab approved of the preparation and finally welcomed me to the family secret!
1 kg Mutton / Lamb, big pieces
10-12 Medium Onions, thick slices
12 Garlic cloves, roughly chopped
3 tbsp Ginger, chopped
2 Bay Leaves (tej patta)
5 Black Cardamoms (badi elaichi)
2 Cinnamon Sticks (dalchini)
15 Whole Black Pepper Corns (kali mirch)
12 Whole Dried Red Chillies
Salt, to taste
75 gms Yoghurt, beaten
4-5 tbsp Ghee or Oil
Heat ghee/oil in a saucepan. Take approximately half the quantity of onions and sauté until golden brown.
Add mutton, bay leaves, black cardamoms, cinnamon sticks, pepper corns, red chillies and 1.5 tsp salt.
Sauté on high flame until the meat changes color.
Add garlic and ginger. Sauté for another 5 minutes.
Add the remaining onions. Mix well and sauté for about 1 minute.
Seal the vessel. Cook for approximately 45-50 minutes on low flame. In case you are using a pressure cooker, wait for 3 whistles and then let the meat rest while pressure is totally released from the cooker.
Open the lid and you will see that onions are totally liquefied and the meat has been simmering in the liquefied onions.
On medium heat sauté the meat until most of the liquid has evaporated.
Reduce heat and add yoghurt. Mix well. Cover the vessel once again (not under pressure) and simmer for 5-10 minutes or until the meat is totally done.
Let the meat rest for at least 15-20 minute before serving.
This is perhaps one of the most delicate, delicious and wholesome meat recipes I have come across. The cooking of meat in the onion gravy is the key to a successful result.
You can also follow the same recipe for Kate Masale Ka Chicken. With chicken you have to be careful that you do not overcook and that onions, ginger and garlic are chopped into smaller pieces to allow the onion gravy to form faster.
The red chillies and browning of the onions lend this dish its distinct reddish color. Excessive browning will make the dish very dark and some people prefer it that way. You can add approximately 1 tbsp roasted and roughly pounded coriander seeds after adding the yoghurt. This adds a little extra bite but many people do not enjoy the distinct coriander flavor. Try it or give it a miss, but this is one recipe that you must try!
Enjoy this with rotis, naan or steamed rice. I prefer devouring this recipe without any of these!
1 Medium Cabbage, chopped
3 tsp Oil
1 tsp Mustard seeds
2 tsp Urad Dal
8-10 Curry Leaves
2 tsp Turmeric powder (Haldi)
Salt, to taste
1/2 Grated coconut
Heat the oil. Add the urad dal to this.
When urad dal turns brownish add mustard seeds.
When the mustard seeds begin to sputter add curry leaves and turmeric powder. Fry for 2-3 mins.
Add the cabbage. Mix well.
Add salt and approx 1/2 cup water. Cook without covering until cabbage is fully cooked.
Add grated coconut. Fry for 1 minute. Serve hot.
So simple. That is what I love about this dish. Quick, attractive, delicious, light and great with hot phoolkas. You can sprinkle lemon juice on this before serving.
Since my mother is unable to tolerate spicy food my recipe does not include red chilli powder and coriander powder. You can add these along with turmeric powder. I still prefer the masale-free version.
1 kg Mutton, cut into large pieces
1 tbsp Garlic, ground
2-3 large Onions ground into paste
5 tsp Turmeric powder (Haldi)
8 Green cardamoms (Chhoti Elaichi)
8 Cloves (Laung)
5 tsp Kashmiri Red Chilli Powder, mixed with 1 cup water
¾ cup Ghee
2.5 litres Water
a few strands of saffron, mixed in warm water
½ tsp Black Pepper powder (Kali Mirchi Powder)
Fry the onion paste in 3 tbsp Ghee/Oil until golden brown. Keep aside
Boil the mutton in water. Keep removing all the scum with a ladle.
Once the water is clean, add salt and ground garlic. Boil until mutton is half cooked.
Remove the mutton pieces from the water and wash in running cold water. Keep aside.
Strain the water through a fine sieve and pour into a fresh pan.
Bring this water to a boil and add meat to it.
Heat the ghee in another pan. Add cloves (laung) to the hot ghee.
When the cloves begin to crackle, sprinkle around 1 tbsp water and immediately cover the pan. (This has to be done very carefully and quickly) . Keep the pan covered.
Now add green cardamoms, clove flavored ghee, turmeric powder and fried onion paste (prepared in step 1) to the mutton.
Mix and bring to a boil. Boil for approx 10-12 mins on high flame.
Now add the kashmiri red chilli mixed in water to this. Mix well. Bring to a boil.
Cover and cook on simmer until the mutton is totally cooked.
Add the saffron and black pepper powder. Mix well. Cover and simmer for 10 mins.
Keep the pan covered and let the mutton rest for approximately 20-30 minutes before serving.
The totally authentic Kashmiri preparation includes the very Kashmiri ingredient mawal (dried cockscomb flower) heated with around 1 cup water. I was unable to find this in the market and hence omitted this. The recipe was a huge success last night. We had our friends Mukul and Shalini over from Delhi. Lots of the excellent Sula Dindori Shiraz and then sumptuous Rogan Josh with simple steamed rice. Wonderful meal that was completed by some amazing gazak that my father-in-law had ‘procured’ from Lucknow. Mazaa aa gaya – kasam se!