Main Course
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My father-in-laws secret recipe revealed! 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
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Ingredients 10 ‘Bhavnagri’ Green Chillies / Large Green Chillies, sliced or slit lengthwise 1/2 cup Peanuts 1 tsp Sesame seeds (Til) 1 tsp Cumin seeds (jeera) 2 tsp Coriander seeds (Dhania) 1/2 cup Grated coconut 2 Medium Onions, roughly sliced 3 tsp Ginger-Garlic paste 2 tsp Tamarind paste 1 cup Yoghurt 5 tbsp Oil Salt
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Ingredients 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 Water Procedure Heat the oil. Add the urad dal to this. When urad dal turns brownish add mustard seeds. When the mustard seeds begin to
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INGREDIENTS For the Bhuna Gosht 1 kg Mutton/Lamb (with bone) 4 Medium Onion, peeled, finely chopped 4 tsp Garlic paste 3 tsp Red Chilli powder Salt 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
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INGREDIENTS 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
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INGREDIENTS 2-3 Chicken Breasts 2-3 Baby Potatoes 2 Lemons 4 tbs Olive Oil 1 tbs Ginger Paste 1 tsp Fennel seeds, hand pounded (saunf) 2 cloves Garlic 2 tbs Dried Oregano Freshly Ground Black Pepper Salt PROCEDURE Pre-heat the oven to approx. 220°C. Make a bag placing 2 pieces of tin foil (large enough) on
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For the Kadhai Paste 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 Salt PROCEDURE Dry- grind the coriander seeds and red chillies Heat the ghee in a kadhai (wok). Fry
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INGREDIENTS 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
Hansal mehta 