Professional Documents
Culture Documents
Ka Pakwan
My Traditional Food Recipes of Erstwhile Princely Mysore State
Table of Contents
INTRODUCTION
INGREDIENTS ILLUSTRATED
POPULAR BREAKFAST RECIPES
Idlis and Dosas
Masala Dosa
Rava Dosa
Dahi Vada and Urad Vada
Upma and Kesari Bhath
ROTIS AND PARATHAS
Aloo Parathas
Mulli Parathas
Methi Parathas
Chawal ki Roti
CURRIES TO GO WITH BREAKFAST - VEGETARIAN CURRIES
Moong Daal Tadaka
Channa Daal
Daal Makhani
Channa Palak Daal
Khabuli Channa
Rajma Curry
Mod (Sprouted) Moong Sundal
Aloo Palya
Dum Gobi
Aloo Baingan Sukha (Potatoes and Egg plant fry)
Milwi Tharkari Khurma (Mixed Vegetable curry)
CURRIES TO GO WITH BREAKFAST - NON-VEGETARIAN
Kosambari
Halwa Poori
Sabzi Cutlets
SNACKS AND STARTERS - NON VEGETARIAN
Gosht Cutlets (Mutton Cutlets)
Shami Kabab
Shikumpur
Kheema Samosa
Kheema Saviya Namkeen (Minced meat Vermicelli)
DESSERTS
Gajar Halwa (Carrot Sweet)
Sheer Khurma (Milk Vermicelli)
Gud ki Kheer
Zarda
Anday ka Halwa
Lawki ki kheer (Bottle Gourd Sweet)
Muzzaffer (Rice pudding)
Firni
Dum Rote
Dum ki Saviya (Vermicelli)
Meetha Dahi Vada
Double ka Meetha
Anday ki Mithai
Badam ka Halwa (Almond Halwa)
Channa Daal ka Meetha (Bengal gram sweet)
Khajoor (Sweet)
Falooda
INTRODUCTION
The traditional South Indian Cuisine has found a special place in the world of cooking and
with food lovers. The culinary of Muslims in the former princely Mysore State which was
ruled both by the Wadiyar kings and the Tippu Sultan also has developed a blended
uniqueness. Most of these culinary have remained unpublished and do not form part of a
standard cook book. The author had made an attempt through this book to open up these
delicious recipes to food lovers world over and also to help the inexperienced professional
couples who establish a new home and would like to cook and taste the moderately spicy
and quick to make recipes with mouth watering taste and appetizing flavors. The book has
both vegetarian and non-vegetarian recipes written in simple language with generous
illustrations of both raw ingredients as well as the finished dishes. The book has also
attempted to guide the new home maker with tips of spices to be stocked, glossary of
various pulses, spices, vegetables and green leaves with both English and Hindi names.
The book is structured with the following divisions:
1. Breakfast recipes
2. Lunch and Dinner recipes
3. Side dishes
4. Rice dishes
5. Chutneys and Salad recipes
6. Snacks and Starters
7. Desserts
All the recipes in this book are original and are commonly cooked in a middle class
home. The author hails from a traditional middle class Muslim family from Mysore and
has travelled extensively across India and other Western Countries. She was motivated to
publish her recipes on the strong suggestion from her professional daughter who works at
US and all her friends who have tasted her dishes both in India and abroad. The author can
be contacted on e-mail for any suggestion or clarification at tareengulnaz@yahoo.co.in.
INGREDIENTS ILLUSTRATED
VEGETABLES
Capsicum/Shimalaa Mirch
Carrot / Gaajar
Cucumber / Khiraa
Pumpkin / Kadduu
Tomato / Tamaatar
Onion / Pyaaj
Pea / Mattar
Potato / Aloo
Oakr /Ladies Finger / Bhindii Cluster Beans / Matki ki Phalli Broad Beans / Saim ki Phalli
Knolkhol / Gathgobi
Radish/ Mulli
LEAVES
Coriander Leaves / Dhania patta Curry leaves / Meedthii Neem Mint leaves / Pudina
Spinach / Palak
Chickpeas (White) /
Kabuli Chana
Pea / Mataar
Seasame / Til
wheat / Dalia
Broken
SPICES
Ginger / Adarak
Garlic / Lahsun
Cumin / Jeera
Cinnamon / Daalchini
Clove / Laung
Almond / Badam
Khajoor / Dates
Saffron / Zafron
Vermicelli / Saviyan
Cashewnuts
EXPLANATORY NOTE:
The recipes of curries given for Parathas also have some commonalities with those in
other parts of India, with slight modification of the spices, with the use of Bay Leaves
(Tejpatha), Star Anise (Chakra Phool), Carom Seeds (Ajwaain), Mace (Javitri) and Fennel
Seeds (Saunf). All these spices make the taste strong, and is relished in some parts of the
country, but are not commonly in use in the South Indian dishes, particularly in Mysore.
Mace / Javitri
BREAKFAST
Traditionally, breakfast in India is sumptuous, though the cuisine will be as diverse as
the countrys demography. Interestingly, it is not unusual that people go out to pick up
breakfast from the morning hawkers of breakfast or Dhabas or eat on the way to office or
to their work place. Conventionally breakfast is cooked at home and served stomach full
and often packed and taken as lunch at work place. The commonly consumed staple food
in North India is a Paratha or a Roti, while that in South India is a Rice Idli, Dosa or Upma
or Kichidi or Poori along with vegetarian and non-vegetarian side dishes.
A grand breakfast of Muslim festivities, would include a large combinations of the dishes
one would typically see, for instance, Parathas, Kheema Sukha, Bheja, Daal Makhani,
Khichidi, Paya ka Shorba, etc., with dishes like Firni or Muzaffer. Poori and Aloo Palya
A grand breakfast may not have an Idli or an Upma which are considered as routine dishes
of breakfast.
In India ready batter is available in every grocery store for making Idli and Dosa. But one
can prepare the batter at home by grinding (soaked boiled rice and urad daal as 80:20 and
one tablespoon of methi seeds) soaked in water for 3-4 hours. Batter with thick texture
will be used for Idli and the same can be used to make Dosa making it thinner to spread on
flat non-stick pan just like a pan cake. To make Idli puffy, add a pinch of Cooking Soda
and stir the batter before use. Idli is cooked in specially designed Idli Cooker where it
needs to be cooked in steam for 15-20 minutes. Idli and Dosa are served with Coconut
Chutney, Peanut Chutney, Chana Daal Chutney, and with any of the Daals or Sambar.
Masala Dosa
This is a typical South Indian dish which is folded and served with Aloo Palya and variety
of chutneys. The preparation is same as Dosa and differs only in the style of serving.
Rava Dosa
Rava Dosa is prepared with Semolina (2 cups), rice flour (1 cup) with two and one fourth
cups of water to make a thin batter. To add to the taste some chopped Onion, Green
Chillies and Coriander Leaves are fixed in the batter. A flat pan is to be used for making
Rava Dosa and the batter is thinner and watery unlike it is for a normal Dosa as it needs to
spread into a thin sheet.
Urad Vada
Dahi Vada
Ingredients:
Black Gram Daal - 2 cups
Onion - 3 medium
Green Chilies - 3 long
Coriander leaves - Fistful
Pepper - 1/4 teaspoon
Rice Flour - 1 teaspoon
Plain Yogurt - 2 cups
Oil for frying
Salt to taste
Method:
1. Soak the daal in water for about 2 hours
2. Ground the soaked daal along with 1/2 onion, pepper and salt into thick dough
3. Chop remaining onion, green chilies and coriander leaves. Mix this with dough along
with rice flour.
4. Make a round vada with a hole in center and deep fry it. This is urad daal vada.
For seasoning:
1.
2.
3.
4.
Upma
(to serve four)
Ingredients:
Semolina - 2 cup
Mixed Vegetables
(Beans, Carrot and peas) - 1/2 cup
Onion (large) - 2
Red Chilies - 3
Tomato (Medium) - 1
Coriander leaves - Fistful
Grated Coconut - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Oil - 2 1/2 tablespoon
Curry leaves - 8 to 10 leaves
Salt to taste
Method:
1.
2.
3.
4.
5.
6.
7.
8.
Kesari Bhath
(to serve four)
Ingredients:
Roasted Semolina (fine) - 1 cup
Milk - 2 cups
Kesari colour or
Yellow edible colour - few drops
Sugar - 1/2 cup
Pure Ghee-3 tablespoon
Fried Dry fruits
Method:
1.
2.
3.
4.
5.
Aloo Parathas
(To make two)
Ingredients:
Potato (Aloo) - 1/4 kg
Onion (medium size) - 1
Green Chilies (small) - 1
Coriander leaves - Fistful
Garam Masala - 1/4 teaspoon
Chili powder - 1/4 teaspoon
Pepper powder - 1/4 teaspoon
Lemon - 1/2
Wheat flour - 2 cups
Oil - 1 tablespoon
Salt to taste
Method:
1. Boil the potatoes and smash them, add cut onion, fine cut green chilies, coriander leaves,
garam masala, chili powder, pepper powder, lemon juice and salt. Now the filling is
ready.
2. Make the dough of wheat flour with water and with oil
3. Roll the dough into a round chapati
4. Keep the stuffing in the center
5. Fold it and role it into round chapati again
6. Cook it on the frying pan or tawa by adding butter oil or refined oil, till brownish
This chapati goes well with coconut chutney (Refer Chutney Recipes)
Mulli Parathas
(To make three)
Ingredients:
Radish(Mulli) - 1/4 kg
Onion (medium size) - 1
Green Chilies - 1
Coriander leaves - Fistful
Pepper powder - 1/4 teaspoon
Chili powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Lemon- 1/2
Wheat flour - 2 cups
Salt - 1/2 teaspoon
Oil - 1 tablespoon
Method:
1. Grate the radish, add some salt keep it aside for 1/2 an hour.
2. Squeeze all the water from grated radish it should be dry
3. Mix chopped onion, green chilies, pepper powder, cumin powder, chili powder, lemon
juice, salt, coriander leaves and onion with grated radish. This is the filling of the mulli
paratha.
4. Make the dough of the wheat flour
5. Role the chapati, keep the filling in the center and fold and then roll into a round chapati
again
6. Cook it on a medium flame and with butter.
Methi Parathas
(To make 2-3)
Methi Parathas
Ingredients:
Fenugreek leaves (Methi ka Patha) - 1 cup
Green Chilies - 1
Onion (medium size) - 1
Coriander leaves - Fistful
Chili powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Turmeric 1/4 teaspoon
Oil - 1 tablespoon
Wheat flour - 2 cup
Egg white - 1 egg
Salt - 1/4 teaspoon
Method:
1. Cut fine onion, fenugreek leaves, and coriander leaves.
2. Mix above ingredients with chili powder, turmeric powder, cumin powder, beaten egg
and salt
3. Make a dough mixing all these with wheat flour
4. Role round chapatis and cook on pan with little butter or refined oil.
Chawal ki Roti
Ingredients:
Rice Flour - 1/2 kg
Onion (Big size) - 1
Green Chilies (long) - 2
Coriander leaves - Fistful
Salt to taste
Method:
1.
2.
3.
4.
Moong Daal
Ingredients:
Green gram Daal (Moong Daal)-1 cup
Onion (small) - 1
Garlic - 5
Tomato (big) - 1
Chilies (long) - 2
Coriander leaves - Fistful
Curry leaves - 6-7
Mustard Seeds - 1/2 teaspoon
Salt to taste
Method:
1. Put moong daal, chopped onion, tomatoes, chilies, garlic and coriander leaves into the
cooker and cook for 3 minutes under pressure
2. Cook it for 2-3 minutes and crush it.
Tadaka for seasoning:
1. Fry in a pure ghee (1 teaspoon), chopped onion, then add garlic fry it to golden brown
Add: Mustard seeds and curry leaves
2. Add all this to the cooked daal and serve hot.
Channa Daal
(to serve six)
Channa Daal
Ingredients:
Bengal gram spilt and skinned
(Channa Dal) - 1 cup
Onion (medium) - 1
Ginger-garlic paste - 1/4 teaspoon
Garam Masala powder (homemade) - 1/4 teaspoon
Tomato (medium) - 1
Green Chilies (long) - 2
Coriander leaves - Fistful
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Method:
Soak channa daal in water for 1/2 an hour
Then
1. Fry chopped onions in oil then add ginger - garlic paste and garam masala powder.
2. Add 1/2 teaspoon chili powder, turmeric powder, chopped chilies and tomatoes
3. Cook it in pressure cooker for 5 minutes in 1 1/2 cup water, and then add coriander
leaves and salt to taste and serve.
Daal Makhani
(to serve four)
Daal Makhani
Blackgram Daal
Ingredients:
Split Black gram Daal (Urad Daal) - 1 cup
Bengal gram Spilt & skinned
(Channa Daal) - 1/4 cup
Ginger, garlic paste - 1 teaspoon
Onion (medium) - 1
Tomato (medium) - 1
Green Chilies (long) - 2
Red chili powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Garam Masala (homemade) - 1/4 teaspoon
Coriander leaves - Fistful
Salt to taste
Method:
1. Soak split black gram daal and channa daal over night
2. Cook it in cooker with 3 cups of water till done approximate 7-8 minutes
3. A fourth of cooked daal to be ground in a mixer and mixed back into the rest
For seasoning
1. Fry chopped ginger and garlic in pure ghee
2. Add chopped onion, fry it well, then add chopped tomatoes, green chilies, red chili
powder, coriander powder and garam masala
3. Pour the cooked daal mixture into the frying pan
4. Garnish it with coriander leaves and serve.
Spinach (Palak)
Ingredients:
Bengal gram & skinned
(Channa Daal) - 1 cup
Palak (spinach) - 3 cups
Onion (medium) - 1
Green Chilies - 2
Tomato (medium) - 1
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam Masala powder - 1/4 teaspoon
Ginger-garlic paste - 1/2 teaspoon
Coriander leaves - Fistful
Salt to taste
Method:
1. Soak channa daal for 2 hours
2. Chop palak into small pieces
3. Fry onion to golden brown, add ginger and garlic paste then chopped chilies, after this
add chili powder and turmeric powder in a pressure cooker
4. Add soaked daal and palak pieces to the cooker
5. Add chopped tomatoes and coriander leaves. Cook under pressure with 2 cups of water
for 4 to 5minutes. Salt to taste.
Khabuli Channa
(to serve six)
Ingredients:
White Chick peas/Garbanzo
beans (Kabuli Channa) - 1/4 kg.
Onion (big) - 2
Tomato (medium) - 3
Garlic - 6-7
Coriander leaves - Fistful
Cumin - Fenugreek Seeds Powder
Tamarind paste - 3/4 teaspoon
Green Chilies - 3 to 4
Mustard seeds - 1/2 teaspoon
Salt to taste- 1/2 teaspoon
Method:
1. Soak kabuli channa in water for over night
2. Cook it under pressure in a cooker for about 10 to 12 minutes
3. Grind a mixture of the following ingredients: chopped onion, tomatoes, garlic, cumin
and fenugreek seeds powder, coriander powder and coriander leaves
4. Pour this mixture masala into the boiled channa and add chili powder, turmeric powder,
tamarind paste and boil it in an open pan for 5-6 minutes.
For seasoning:
1.
2.
3.
4.
Heat oil in a pan with chopped garlic pieces, mustard seeds and curry leaves.
Pour this tadaka to the cooked channa in the pan
Garnish with fresh green chilies and coriander leaves
It can be served with cut onion, chilies, coriander leaves, salt and lemon juice with poori
or chapati.
Making Poori:
1. Poori is nothing but deep fried rolled chapati. To make the poori crisp the whole wheat
flour is mixed with 25% of refined wheat flour and some oil is added at the time of
kneading the dough. Poori is also served with aloo palya.
Rajma Curry
(to serve four)
Rajma Curry
Rajma
Ingredients:
Red Kidney beans (Rajma) - 2 cups
Onion - 2
Green Chilies - 2 to 3
Tomato (big size) - 1 big
Coriander leaves - Fistful
Garam Masala (homemade) - 1/2 teaspoon
Ginger-garlic paste - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Lemon(medium) - 1
Salt to taste
Method:
1. Soak rajma for overnight.
2. Cook it in pressure cooker with 2 cups of water and salt for 10 12 minutes or till it is
done
3. Heat oil in a vessel or deep pan and add cut onion, cut chilies and fry to brown
4. Then add ginger-garlic paste, garam masala, chili powder, coriander powder and
turmeric powder and fry well for 3 minutes
5. Add cut tomatoes and coriander leaves
6. Add boiled rajma to it, cook it in low flame for about 5 minutes and then add lemon
juice
7. Garnish with green chilies and coriander leaves.
Ingredients:
Sprouted Moong (green gram) - 2 cups
Onion (large size) - 2
Green Chilies (long) - 2
Coriander leaves - Fistful
Curry leaves - 6 to 7 leaves
Mustard Seeds - 1/2 teaspoon
Lemon(medium) - 1
Coconut grated - 2 table spoon
Oil-2 tablespoon
Salt to taste
Method:
Boil the sprouted moong in a pressure cooker with 2 cups of water. Instead of moong any
sprouted pulse such as chick peas, beans, etc., can be used.
For seasoning:
1. Heat oil in a vessel or deep pan
2.
3.
4.
5.
6.
Aloo Palya
(to serve six)
Aloo Palya
Ingredients:
Potatoes - 1/4 kg
Onion (Medium) - 2
Green Chilies (long) - 2
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Oil - 2 tablespoon
Curry leaves - 8 to 10 leaves
Mustard seed - 1 teaspoon
Soaked and crushed pigeon peas - 2 teaspoons
Salt to taste
Method:
1. Boil the potatoes under pressure with water or in a microwave till it is soft. Clean the
potatoes and smash into pieces
2. Cut onion and chilies into small pieces
3. Heat oil in a frying pan then add mustard seeds, curry leaves when the mustard seeds
cracks, add soaked and crushed pigeon peas and fry
4. Put chopped onion and green chilies, fry to transparent, then add chili powder, turmeric
Dum Gobi
Ingredients:
Gobi (Cauliflower) - 1 (2 kg)
Onion (Medium size) - 2
Ginger chopped - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 tablespoon
Salt to taste
Method:
1.
2.
3.
4.
5.
6.
Ingredients:
Potatoes - 1/4 kg
Egg plant - 1/4 kg
Onion (Medium) - 2
Red Chilies (long) - 2
Chili powder - 1/4 teaspoon
Coriander leaves - Fistful
Turmeric powder - 1/4 teaspoon
Curry leaves - 8 to 10
Mustard seeds - 1/2 teaspoon
Grated Coconut - 1 tablespoon
Oil - 2 tablespoon
Salt to taste
Method:
1. Cut potatoes into small pieces, microwave for about 1 minute by adding 1/4 cup of
water
2. Cut egg plant into medium pieces
3. Cut onion into small pieces
4. Heat oil in a cooking vessel, add mustard seeds, red chilies and curry leaves
5.
6.
7.
8.
Ingredients:
Mixed vegetables
Beans - 50 grams
Peas (Harya Mattar) - 50 grams
Potato (large) - 1
Cauliflower - 1 (small)
Carrot - 2
Capsicum (large) - 1
Onion (medium) - 2
Tomatoes (medium) - 2
Coconut paste - 3 tablespoon
Lemon (small) - 1
Cashew nut paste - 1 tablespoon
Ginger-garlic paste - 1 teaspoon
Ingredients:
Lamb legs (paya) - 1/2 dozen (cut and cleaned)
Onion (big size) - 1
Tomato (small size) - 1
Ginger-garlic paste - 1/2 teaspoon
Garam Masala powder - 1/4 teaspoon
Coconut paste - 1 teaspoon
Coriander leaves - 1 tablespoon
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/4 teaspoon
Lemon (small size) - 1
Pepper powder - 1/4 teaspoon
Salt to taste
Method:
1. Clean paya (lamb legs) very well
2. Put paya into pressure cooker allow to dry all the water on the stove then add turmeric
powder, finely chopped onion and salt.
3. Cook it for about 17 to 20 minutes under pressure by adding sufficient water to make a
soup
4. Grind the masala with the following ingredients:
a. Ginger-garlic paste
b. Garam Masala powder
c. Coconut paste
d. Little Coriander leaves
e. Tomato
f. Pepper powder
5. Open the pressure cooker, put all the ground ingredients into the soup along with chili
powder, coriander powder and add coriander leaves and lemon juice
6. Cook again in the pressure cooker for about another 6 8 minutes, or till the paya is
done.
The paya with lot of soup is ready to serve. Go best with chapati or bread.
Kheema Sukha
Ingredients:
Minced meat - 1/2 kg
Onion (big size) - 4
Chilies(long) - 4
Coriander leaves - Fistful
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Green Peas (Harya Mattar) - 1 cup
Tomato (small) - 1
Oil - 2 tablespoon
Salt to taste
Method:
1.
2.
3.
4.
5.
Dry kheema (minced meat) in a pressure cooker by adding turmeric powder and salt
Cook it under pressure for about 3 to 4 whistle on the low flame and keep it aside
Fry the onion into transparent (not golden brown) in a pan, then add chopped chilies
Add ginger-garlic paste, garam masala powder, chili powder and turmeric powder
Transfer the cooked minced meat into the pan and add cut peas, tomatoes and coriander
Bheja Sukha
Ingredients:
Lamb brain - 3 nos
Dill leaves
(Soy ka patha) - 3 cup cut and cleaned
and washed
Onion (medium) - 4
Tomatoes (medium) - 1
Ginger-garlic paste - 3 /4 teaspoon
Garam Masala powder - 1/2 teaspoon (homemade)
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander leaves - 2 teaspoon
Green Chilies- 2 to 3
Oil - 2 tablespoon
Note : If dill leaves are not available it can be only cooked with chopped Onion.
Method:
1. Soak brain into water for 3 to 4 minutes, remove all the red veins slowly without
2.
3.
4.
5.
6.
Anday ka Kharaz
(to serve four)
Anday ka Kharaz
Ingredients:
Egg - 3
Onion - 1/4 kg
Green Chilies - 2
Coriander leaves - Fistful
Chili powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Salt to taste
Method:
1.
2.
3.
4.
Chop onion, green chilies and coriander leaves into small pieces
Fry onion in a sufficient oil (1 tablespoon) along with green chilies
Add chili powder, turmeric powder and salt
When onion is 70% cooked break the egg drop it on the onion cook it for a second by
stirring into small pieces
5. Garnish it with coriander leaves.
Kubat
Ingredients:
Egg - 3
Coconut milk- - 4 glasses
Onion (small) - 1/2 portion
Tomato (small) - 1/2 portion
Ginger garlic paste - 1/4 teaspoon
Garam Masala powder - 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 tablespoon
Cardamom - one or two
Coriander leaves - Fistful
Cinnamon - 1 small piece
Salt to taste
Method:
First Stage:
1. Extract the fresh coconut milk or pay readily available fresh coconut milk without sugar
2. Grind thick paste of the following ingredients
a) Onion
b) Tomato
c) Ginger garlic paste
d) Garam Masala powder
Mix the ground masala with chilli and turmeric powder
3. Stir the paste in half cup of water and strain it to remove solid grains add the filtered to
the coconut milk
4. Condense this milk on low flame by adding pinch of salt to it
5. It takes long time to thicken it. Keep stirring it
6. Oil settles at the top
7. Season it with oil and cardamom and cinnamon pieces
Second Stage:
1. Boil the eggs by putting little salt and remove the shell then skit half eggs and drop into
the curry and serve.
A delicious side dish is ready to eat with chapati.
The non-vegetarian lunches and dinners in the marriages or functions with large gathering
are also served with people seated in rows or in isolated tables. The food is kept on the
table or in a buffet and the people help themselves. These are the traditional practices, but
sometimes you see a mix of both during the lunch and dinners served in marriages with
gatherings of several hundreds and often in thousands. The major difference between
vegetarian and non-vegetarian dinners is the large number of varieties and courses offered
in vegetarian food unlike in non-vegetarian dinners. Commonly, the Biryani is the main
dish with curry, a daal, a raitha and sometimes chicken as side dish along with Parathas in
any non-vegetarian mass feeding lunch or dinner.
Ingredients:
Pigeon peas Spilt and skinned
(Toor Daal) - 1 cup
Spinach - chopped 2 cups
Onion (medium) - 1
Garlic - 5-6
Green Chilies - 2 cut
Tomatoes (small) - 3
Tamarind paste - 1/2 teaspoon
Cumin, Fenugreek powder
(homemade) - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Refined oil - 1 tablespoon
Curry leaves - 8-10
Mustard - 1/4 teaspoon
Salt to taste
Method
Pressure cook all the ingredients with 3 cups of water except curry leaves and mustard for
about 10 minutes. Release the steam and smash the cooked daal.
For seasoning
1. Heat oil in a frying pan then add mustard seeds, small garlic pieces and fry well. Add a
few curry leaves in the end to oil.
2. Add smash daal into the frying pan and allow it to cook for one minute.
This can be served with the plain white rice.
Toor Daal
Toor Daal
Ingredients:
Pigeon peas Spilt and skinned - 1 Cup
(Toor Daal / Arhar ki Daal)
Onion (medium) - 1
Garlic - 5-6
Tomatoes (medium) - 3
Green Chilies (long) - 2
Chili powder 1/2 teaspoon
Tamarind paste - 1/2 teaspoon
Cumin + Fenugreek
powder (roasted) - 1/2 teaspoon
Curry leaves - 7-8
Coriander leaves, Mustard Seeds-1/2 teaspoon
Turmeric powder
Salt to taste
Method:
1. Pour washed toor daal into cooker together with chopped onion, tomatoes, chilies,
garlic, chili powder, turmeric powder, cumin, fenugreek seeds powder and coriander
leaves. Cook it for 8-10 minutes under pressure.
2. Then mash the above cooked ingredients and add tamarind paste and salt to taste
3. Add cut drumsticks with salt to the smashed daal and cook for another two minutes
under pressure.
Tadaka for seasoning:
Heat oil in a small pan, add chopped garlic, fry to golden brown and add mustard seeds
and curry leaves. This is known as tadaka. Pour the tadaka on the surface of smashed daal
cooked with drum sticks and serve hot.
Mulli-Moong Kadai
(to serve five)
Green gram
Ingredients:
Green Gram Daal
(Sabut Moong Daal) - 1 cup
Radish - 2 nos.
Onion (medium) - 1
Garlic - 5-6
Tomatoes (small) - 2
Coriander leaves - Fistful
Cumin + Fenugreek
powder (homemade) - 1/2 teaspoon
Coconut paste - 2 tablespoon
Tamarind paste - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Bhaji ka Char
Bhaji is common name for green leaves. The green leaves used here could be Drum stick
leaves, or Amarantus leaves or other edible green of this family
Ingredients:
Spinach (Bhaji) - 1 big bowl
Whole Green Gram
(Moong Daal) or Pigeon peas
(Toor / Arhar ki Daal) - 1 cup
Onion (large) - 3
Coconut pieces - few
Coriander leaves - 1 tablespoon
Garlic - 10 to 12
Turmeric Powder - 1/2 teaspoon
Tomato (medium) - 1
Chili powder - 1 1/2 teaspoon
Curry leaves - 10 to 15
Pepper powder - 1/2 teaspoon
Cumin and Fenugreek
Seeds powder - 1/2 teaspoon
Tamarind paste - 1 teaspoon
Oil - 2 teaspoon
Salt to taste
Method: This has to be prepared in two stages
1. Boil the roasted moong (no need to roast if Arhar is used) and green leaves in pressure
cooker for two whistles (otherwise it will be overcooked) by adding two glasses of water
2. Decant the water and keep the stalk cooked leaves aside for use.
To make bhaji:
1. Grind the following ingredients: a. Coconut pieces b. Garlic and Coriander leaves
2. Fry chopped onion (2) in sufficient oil, then add the above together with masala chili
powder 1/2 teaspoon, 1/4 teaspoon turmeric powder and salt to taste
3. Add cooked leaves and moong (strained) to the masala and stir it well (This becomes the
side dish - Bhaji)
To make char:
1. Grind the following ingredients: onion (1 medium), tomato, garlic, coriander leaves,
curry leaves, cumin Fenugreek seeds powder and pepper powder
2. Heat oil in a pan add mustard seeds, when cracks, put the above ground masala and fry
it by adding chili powder, turmeric powder and tamarind paste
3. Add the stalk which is strained from the green leaves and green gram or soup to the pan
with masala.
This is Bhaji ka char, where the Bhaji is served as side dish and the char as a spicy curry.
This makes typical South Indian lunch with white rice.
Besan ki Kadai
(to serve eight)
Besan ki Kadai
Ingredients:
Besan (Bengal gram flour) - 200 grams
Onion (medium) - 4
Garlic - 5 to 6
Coriander leaves - 2 tablespoon
Cumin and Fenugreek Seeds powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coconut grated - 1/2 cup
Roasted Channa - 1/4 cup
Mustard - 1/2 teaspoon
Tamarind paste - 1/2 teaspoon
Curry leaves - 7 to 8 leaves
Green Chilies - 4 to 5
Tomato (small) - 1
Oil - 2 tablespoon
Salt to taste
Method:
Bagara Baingan
(to serve six)
Bagara Baingan
Ingredients:
Round Brinjal (egg plant) - 1/2 kg
Onion (large) - 2
Tomatoes - 3
Sabut Garam Masala Cloves - 3
Cinnemon - 3
(small): Cardamom 3
Garam Masala powder - 1/4 teaspoon
Ginger-garlic paste - 1 teaspoon
Black Pepper (sabut) - 10-15
Curry leaves - 10-15
Coconut paste - 1 small piece
Poppy seeds (kus kus) - 1 tablespoon
Sesame seeds (Til) - 1 tablespoon
Ground nut seeds - 2 tablespoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Tamarind paste - 1 tablespoon
Cumin Fenugreek Seeds powder - 1 teaspoon
Khatta Baingan
(to serve six)
Katta Baingan
Ingredients:
Brinjal-1/2 kg
Onion (large) - 1
Tomatoes - 4 to 5
Ginger-garlic paste - 1 teaspoon
Cumin Fenugreek Seeds powder - 1/2 teaspoon
Curry leaves - few
Green Chilies - 4 to 5
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Tamarind paste - 1 teaspoon
Oil - 3 tablespoon
Salt to taste
Method:
1. Fry onion in pan to transparent with 3 table spoon oil. Add ginger-garlic paste, chili
powder, turmeric powder and small pieces of tomatoes, cook it well. Then, mash it well,
and add brinjal, cumin fenugreek seeds powder, curry leaves, green chilies and coriander
leaves.
2. Add tamarind paste, salt and cook till the brinjal is tender and oil is settled at the top
This makes good side dish with khichidi, biryani and chapatti
Tomato ka Bhurta
(to serve for six)
Tomato Ka Bhurta
Ingredients:
Tomatoes - 1/2 kg
Green Chilies - 4
Chili powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Tamarind paste - 1 teaspoon
Cumin Fenugreek
Seeds powder - 1/2 teaspoon
Mustard - 1/4 teaspoon
Curry leaves - 10 12 leaves
Sabut red Chilies - 2
Garlic - 6
Oil - 1 tablespoon
Potato (small) - 1
Onion(medium) - 1
Salt to taste
Method:
1. Chop tomatoes into small pieces
2. Put all the ingredients into cooker
(a) Tomatoes
(b) Green Chilies
(c) Chili powder
(d) Turmeric powder
(e) Coriander leaves
(f) Onion
(g) Garlic
(h) Cumin Fenugreek Seeds powder
(i) Tamarind paste
(j) Small pieces of potatoes
(k) Salt
3. Cook it till it becomes a nice paste or slightly smash it when it is cooled
For Seasoning:
Heat oil in a deep pan add 2 - 3 small pieces of garlic and fry it till golden brown then add
red dry chilies, mustard seeds and curry leaves. Pour this on to the curry and gently mix.
Tomato ka bhurta is ready to serve. This tastes good with plain rice, along with mutton
masala as side dish.
Channa Mod-Baingan
(Sprouted Chick peas and Egg plant Curry)
(to serve six)
Channa Mod-Baingan
Ingredients:
Sprouted Chick peas - 2 cups
Brinjal - 1/4 kg
Onion (large) - 1
Tomatoes - 3 to 4
Coconut paste - 1/4 cup
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Coriander leaves - 1 tablespoon
Oil
Salt to taste
Method:
1. Fry onion in a pressure cooker into transparent and add ginger-garlic paste, chili powder,
turmeric powder and fry well. Put tomatoes puree into it and then add sprouted chick
peas and salt and two cups of water. Cook under pressure for about 5 minutes.
2. Open the cooker add coconut paste and brinjal, cook again for about 2 minutes again,
closing the lid.
The curry will be ready and tastes good with plain steamed rice or chapati.
NON-VEGETARIAN CURRIES
Gosht Khurma
(to serve six)
Gosht Khurma
Ingredients:
Mutton (good quality) - 1/2 kg
Coconut grated - 1 cup
Potatoes (big size) - 3
Chili powder - 1 teaspoon
Onion (big size) - 2
Turmeric powder - 1/2 teaspoon
Ginger-garlic paste 1 table spoon
Garam Masala
powder (homemade) 1/2 teaspoon
Coriander leaves - 1 teaspoon
Plain Yogurt - 1/2 cup
Lemon (medium size) - 1
Tomatoes (small size) - 3
Oil - 1/2 cup
Salt to taste
Method:
Knol Khol
Ingredients:
Mutton - 1/4 kg
Knol khol (Gathgobi) - 1/4 kg
Onion (medium) - 1
Ginger - garlic paste - 1 teaspoon
Tomatoes (small size) - 3
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 table spoon
Coriander leaves - Fistful
Grated Coconut - 1 cup
Salt to taste
Method:
1.
2.
3.
4.
5.
6.
Dalcha
(to serve six)
Dalcha
Gourd
Ingredients:
Mutton - 1/4 kg
Pigeon peas spilt and skinned
(Toor Daal/Arhar ki Daal)-1 1/2 cup
Onion (medium size) - 2
Tomatoes (medium size) grind to paste - 3
Garam Masala powder (Homemade) - 1/2 teaspoon
Ginger - garlic paste - 1 teaspoon
Coriander leaves - 2 tablespoon
Chili powder - 1 teaspoon
Cumin - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Green Chilies - 2 to 3
Tamarind paste - 1/2 teaspoon
Oil - 1/2 cup
Salt to taste
Method:
1. Boil toor daal with little oil and salt in a pressure cooker for 5 minutes and mash it well.
2. Make masala of the following ingredients :
a. Ginger - garlic paste
b. Garam Masala
c. Coriander leaves
d. Cumin
3. Fry onion into golden brown in a cooker add the ground masala and fry well for 3-4
minutes
4. Then add chili powder and turmeric powder
5. Add mutton pieces into it fry well, cook it under pressure by adding tomato paste for
about 8 to 10 minutes (depending upon the quality of mutton)
6. Add smashed daal into the mutton gravy and leave it for few seconds till the oil settle at
the top
7. To make it more tasty add small pieces of bottle gourd (lawki), pre-cooked in salt water.
8. Transfer it into a bowl, garnish it with coriander leaves and green chilies
The mutton dalcha goes well with biryani, ghee rice and chapati
Kofta Salan
Kofta Fry
Ingredients:
Minced Meat - 1/4 kg
Onion (medium size) - 2
Coconut paste - 4 cup
Roasted Channa dal powder - 2 tablespoon
Ginger - garlic paste - 1 tablespoon
Garam Masala - 1 tablespoon
Chili powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Tomatoes (medium size) - 3 to 4
Coriander leaves - Fistful
Oil - 2 tablespoon
Green Chilies - 3
Salt to taste
Method: (To make kofta follow the following instructions)
1. Grind or mix in a small jar of mixi the following ingredients
a. Minced meat
b. Roasted channa Daal powder
c. Onion chopped into small pieces 3/4
d. Coconut paste 1 teaspoon
e. Tomato 1/2 cut into small pieces
f. Chili powder and Turmeric powder
g. Ginger-garlic paste 1 teaspoon
h. Garam Masala 1 /2 teaspoon
i. Coriander leaves
j. Salt to taste
It makes thick dough after grinding and make a small ball out of it on your palm applying
little water. These are called Koftas. Keep the koftas aside in a plate for adding to the
gravy. The same koftas can also be fried on a pan with a little oil. Often kofta curry is also
served along with Kofta fry.
To make curry
1. Grind remaining tomatoes and coconut paste, water and salt into a paste
2. Fry the onion to transparent with ginger-garlic paste in pressure cooker
3. Then add garam masala powder, chili powder, turmeric powder and fry well. Then add
the tomatoes and coconut paste
4. It makes a thick gravy
5. Add coriander leaves and green chilies and cook till boil
6. When the curry start boiling put koftas into the curry and cook it in pressure cooker for
about 5 minutes
The delicious kofta curry is ready to serve with plain rice or khichdi or chapati.
Ingredients:
Mutton - 1/4 kg
Brinjal or egg plant (long) - 1/4 kg
Coconut paste - 1 cup
Tomatoes puree - 1 cup
Garlic paste - 1/2 teaspoon
Cumin Fenugreek
Seeds powder - 1/2 teaspoon
Onion (grind) - 2 tablespoon
Coriander leaves - 1 tablespoon
Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Tamarind paste - 1/2 teaspoon
Oil - 1 tablespoon
Salt to taste
Method:
1. Fry onion to transparent in pressure cooker, add garlic paste and cumin fenugreek seeds
powder fry well
2. Add chili powder, coriander powder and turmeric powder
3. Put cleaned, mutton pieces and salt to taste
4. Cook it under pressure till the 80% of the mutton is done (5 6 minutes)
5. Then open the pressure cooker add brinjal (long pieces) into it with coconut paste,
tomato puree and coriander leaves
6. Cook it open until the brinjal is cooked in about 2 3 minutes and oil is settled at the top
of the curry
Mutton with brinjal curry is ready to serve with plain rice.
Kulthi ka kat
Ingredients:
Horse gram (Kulthi) - 1 kg
Onion (medium size) - 2
Tomatoes - 4
Coconut paste - 3 tablespoon
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1/2 teaspoon
Cumin + Fenugreek
Seeds powder - 1/2 teaspoon (roasted)
Coriander leaves - 1 teaspoon
Curry leaves - 1 teaspoon
Chili powder - 1 teaspoon
Tamarind paste - 1 teaspoon
Oil - 2 teaspoon
Salt to taste
Method:
1. Boil the horse gram in a pressure cooker by adding sufficient water, for about 10
Tomato ka Khatta
(to serve four)
Tomato ka Khatta
Ingredients:
Tomatoes-1/2 kg
Egg (optional) - 4
Green Chilies - 4
Coriander leaves - 1 table spoon
Ginger-garlic paste - 1 teaspoon
Cumin and Fenugreek
Seeds powder - 1/2 teaspoon
Onion (large) - 1
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil
Method:
1. Chop tomatoes into small pieces
2. Fry onion in a deep pan and add ginger-garlic paste, chili powder and turmeric powder
3. Add tomato pieces, green chilies, cumin fenugreek seeds powder, salt and coriander
leaves. Cook till the tomatoes done well.
4. Boil the eggs, remove the shells. Put it into tomato curry
Khopre ka Char
(to serve four)
Khopre ka Char
Ingredients:
Coconut paste - 1 cup
Tomatoes cut - 1/2 cup
Onion (medium) - 1
Garlic - 6 pods
Coriander leaves - Fistful
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Cumin Fenugreek Seeds powder - 1/2 teaspoon
Egg (optional) - 4
Tamarind paste - 1 teaspoon
Curry leaves - 8 to 10 leaves
Sabut red Chilies - 2 to 3
Mustard Seeds - 1/2 teaspoon
Oil
Salt to taste
Method:
Murgh Khurma
Ingredients:
Chicken (medium pieces) - 1/2 kg
Onion (large size) - 1
Tomatoes (medium size)
as paste - 3
Yogurt - 2 tablespoon
Lemon small size - 1
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Coriander leaves - Fistful
Coconut paste - 1/2 cup
Chili powder - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 1/2 table spoon
Salt to taste
Method:
1. Fry onion into golden brown in a pressure cooker
2. Add the following ingredients
a. Ginger-garlic paste
b. Garam Masala powder
c. Coriander leaves
d. Chili powder
e. Turmeric powder
3. Fry this masala and add clean chicken pieces into it add yogurt, lemon juice, tomato
paste, coconut paste and salt
4. Cook it under pressure only for 5 minutes as chicken cooks faster.
This is ready to serve along with basmati fried rice and white steamed rice.
Murgh Kadai
Ingredients:
Chicken - 1/2 kg
Onion - 1 (Big)
Tomato - 1 (medium)
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Ginger-garlic paste - 1 teaspoon
Black Pepper Powder - 1/2 teaspoon
Garam Masala - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Capsicum (bell pepper)
(large size) - 2 large
Coriander leaves - Fistful
Green Chilies - 2 to 3
Method:
1. Marinate chicken with chili powder, turmeric powder, ginger-garlic paste for a few
hours
2. Heat oil in pressure cooker add garam masala ingredients having cardamom, cinnamon
and cloves, black pepper and cut onion and fry well.
3. Then add ginger-garlic paste, cumin powder and marinated chicken along with fined
chopped tomatoes
4. Then add garam masala powder, bell pepper and coriander leaves
5. Garnish it with green chilies and curry leaves
Kadai chicken is ready to serve with chapati and white rice.
Machili ka Salan
Ingredients:
Fresh water fish - 1 kg
Onion large size - 1
Coconut paste - 1 cup
Tomato - 3 to 4
Garlic - 8 to 10
Cumin Fenugreek Seeds powder - 3/4 teaspoon
Chili powder - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Tamarind paste - 1 teaspoon
Coriander leaves - 1 tablespoon
Green Chilies - 3 to 4
Curry leaves - 8 to 10 leaves
Oil - 1 cup
Method:
1. Clean the fish pieces with lemon water and salt
2. Grind and make masala of the following ingredients:
a. Onion
b. Tomatoes
c. Cumin Fenugreek Seeds powder
d. Garlic
e. Coriander leaves
3. Fry this masala in sufficient quantity of oil in a vessel or deep pan, then add chili
powder, turmeric powder, coconut paste. Add water to make gravy. Add tamarind paste
and salt
4. Put curry leaves and green chilies allow to boil. When it is boiling, add fish pieces and
allow to cook on low flame, till it is done without stirring. When the oil is settled at the
top, the fish curry is ready to eat.
Tastes good with white steamed rice.
Ingredients:
Shrimps (Jhinga) - 1/4 kg
Tomatoes (big size) - 2
Onion (medium size) - 1
Ginger-garlic paste - 1/2 teaspoon
Garam Masala - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Chilies - 2
Coriander leaves - 1 teaspoon
Oil - 1/2 cup
Salt
Method:
1. Remove the veins at the back of the shrimps and clean it with lemon juice and salt.
2. Fry onion in a pan into transparent and add ginger-garlic paste, chili powder, turmeric
powder and garam masala powder
3. Then put small cut tomatoes and coriander leaves and salt. Cook it to a smooth paste add
shrimps and green chilies.
4. Cook on low flame for about 2 to 3 minutes or till the shrimps are done.
Aloo-Palak
Ingredients:
Spinach (palak) - 3 cups
Potatoes (medium size) - 3
Onion (medium) - 1
Ginger-garlic paste - 1 teaspoon
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Coconut paste - 1 teaspoon
Tomatoes (small) - 1
Oil - 2 tablespoon
Method:
1. Fry onion to transparent in a cooker and add ginger-garlic paste, chili powder and
turmeric powder.
2. Add cut spinach, potatoes, tomatoes, coriander leaves and coconut paste.
3. Cook it under pressure for about 5 minutes by putting salt and little water to make a
thick gravy.
This is a side dish goes with rotis or chapatis.
Bhendi Palya
(to serve four)
Bhendi Palya
Ingredients:
Ladies finger - 1/2 kg
Onion - 1/4 kg
Curry leaves - 8 to 10 leaves
Mustard seeds - 1/4 teaspoon
Red Chili (Sabut) long - 2
Chili powder - 1/4 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 tablespoon
Coriander leaves - Fistful
Salt to taste
Method:
1. Cut lady finger into small round pieces and roast it on the dry pan till the water
evaporate and sticky feel disappear
2. Pour oil in a frying pan
3. Add dry long red chilies, mustard seeds, curry leaves. Then add chopped onion fry to
transparent. Add chili powder, turmeric powder and ladies finger pieces.
4. Cook it without adding water till it is done on a low flame. Then garnish with coriander
leaves.
This is a side dish, can also be good with chapatis. Any other vegetable can be used to
prepare this dry fried side dish.
Broad Beans
Ingredients:
Broad Beans
(Saim ki phalli) - 1/2 kg (cut into small pieces)
Onion (large) - 1
Tomatoes (medium) - 1
Ginger-garlic paste - 1 teaspoon
Pepper powder - 1 teaspoon
Coriander leaves - 2 tablespoon
Chili powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Salt to taste
Oil
Method:
Cluster Beans
Ingredients:
Cluster Beans (Matki ki phalli) - 1/2 kg
Onion (large) - 1
Ginger-garlic paste - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Tomato (medium) - 1
Coriander leaves - 1 tablespoon
Oil - 1/2 cup
Salt to taste
Method:
1. Cut cluster beans into small pieces
2. Fry onion into transparent in a cooker, add ginger-garlic paste, chili powder and
turmeric powder
3. Then add cut vegetable along with tomatoes, coriander leaves and fry well. Add some
water and salt. Cook it in a small pressure cooker for about 3 minutes
This is ready to serve with chapati or daal rice.
[Note: If you want to put minced meat you can add it while frying vegetables)
Bean-Aloo-Methi Sabzi
Ingredients:
Fresh bean seeds - 2 cups
Fenugreek leaves
(Methi ka Patha) - 2 cups
Potatoes - 1/4 kg
Onion (medium) - 1
Ginger-garlic paste - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Tomato (medium) - 1
Coriander leaves - 1 tablespoon
Oil - 3 tablespoon
Method:
1. Heat oil and fry onion into transparent in a cooker. Add ginger-garlic paste, chili powder
turmeric powder, bean seeds, fenugreek leaves, cut potatoes, tomatoes, coriander leaves
and salt.
2. Fry well and then add a cup of water and cook it under pressure for about 5 minutes.
This is vegetarian dish can be also made non-vegetarian by adding minced meat to the
ingredients. This is ready to serve along with roti.
Ingredients:
Spinach (chopped) - 3 cups
Bengal gram Daal (Channa Daal) - 1 cup
Onion (medium) - 2
Green Chilies - 2
Coriander leaves - Fistful
Tomatoes - 4 to 5
Cumin seeds-1/2 teaspoon
Mustard - 1/2 teaspoon
Curry leaves - 10 to 12 leaves
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Oil - enough to fry
Salt to taste
Method:
1. Boil spinach with little water and salt in a pan
2. Soak channa daal in water for 2 hours
3. Grind soak channa daal and spinach to rough grains and mix with fine chopped onion,
chilies and coriander leaves into small pieces. Add salt to taste while mixing.
4. Make small circular cutlets and deep fry it in oil. Keep then aside.
For curry:
1. Boil tomatoes, smash them into paste
2. Add chili powder, coriander powder, turmeric powder, salt and boil it
For seasoning:
1.
2.
3.
4.
Heat oil in a pan and add cumin seeds, mustard seeds and curry leaves
Add the smashed tomatoes puree, little water, salt and cook for 3 minutes
Add fried cutlets to this gravy and garnish with coriander leaves
The palak cutlets are served both as fried cutlets as well as dipped in the gravy.
Khaddu (Pumpkin)Palya
Ingredients:
Pumpkin - 1 medium size
Onion (large) - 1
Green Chilies - 2
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - 1 tablespoon
Black gram Daal - 1/2 teaspoon
Bengalgram Daal - 1/2 teaspoon
Curry leaves - 8 to 10
Oil - 2 tablespoon
Mustard seeds - 1/2 teaspoon
Method:
1.
2.
3.
4.
Soak Bengal gram daal and Black gram daal in water for 10 minutes
Cut pumpkin into cubes without removing the skin
Warm oil, add curry leaves, mustard seeds, Green Chilies
Add onion and fry well, then add soaked daals into it along with chili powder, turmeric
powder
5. Add pumpkin pieces, coriander leaves and salt
6. Pressure cook for about 2 minutes by adding 1/2 cup of water or very little water
Dry pumpkin sabzi is ready to eat with chawal ki roti or with chapatti.
Ingredients:
Dill Leaves (Soy ka Patha) - 4 cups (cut and cleaned)
Onion (medium) - 4
Green Chilies (long) - 2
Ginger-garlic paste - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Tomato (small) - 1
Garam Masala powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Coriander leaves - 1 tablespoon
Eggs - 2
Oil - 3 tablespoon
Salt to taste
Method:
1. Fry onion in a pan into transparent. Then add small cut green chilies, ginger-garlic paste,
garam masala, chili powder, turmeric powder. Add chopped dill leaves along with
tomato pieces and salt, cook it till it is done with little water
2. Break open two eggs, and add to pan and leave it without stirring it, till the eggs are
cooked hard. Then put coriander leaves and stir to break the eggs into tiny pieces.
A tasty soy ki sabzi is ready and is good with chapatis.
Gosht Masala
(to serve four)
Gosht Masala
Ingredients:
Mutton (good quality) - 1/2 kg
Onion (medium) - 1
Tomato (big size) - 1
Coriander leaves-1/2 cup cut
Ginger-garlic paste - 1 tablespoon
Pepper powder - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste
Method:
1. Grind masala paste with following ingredients
a. Ginger-garlic paste
b. Finely chopped Onion
c. Tomatoes
d. Coriander leaves
e. Pepper powder
2. Heat oil in a pressure cooker and add the ground paste and fry well
3. Add chili powder, turmeric powder and salt
4. Add mutton and cook under pressure for 10 to 12 minutes, till the mutton becomes soft
and left with thick gravy.
This goes well with chapati, phulkas or parathas.
Achar-Gosht
(to serve six)
Achar - Gosht
Kalonji Seeds
Ingredients:
Mutton or Chicken - 500 grams (small pieces)
Onion (medium size) - 2
Ginger-garlic paste - 1 table spoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Coriander powder - 3/4 teaspoon
Mustard - 1/4 teaspoon
Cumin - 1/2 teaspoon
Fenugreek Seeds - 1/2 teaspoon
Yogurt - 1 cup
Coriander leaves - 1 table spoon
Green Chilies - 2
Kalonji (Nigella seeds) - 10 grams
Oil - 1/2 cup
Salt to taste
Method:
1. Pre cook the mutton in a pressure cooker with two cups of water along with turmeric
powder and a little salt till 80% of the mutton is done. This is not necessary for chicken
which can be directly added to the masala and cooked. See that no soup is left with the
meat or chicken.
2. Add chili powder into yogurt and keep aside
3. Fry small cut onion in the pan till it is done. Then add ginger, garlic paste fry well add
cumin, fenugreek seeds, kalonji and mustard seeds and fry well.
4. Add coriander powder, cooked meat or chicken pieces with yogurt to the pan along with
cut green chilies, coriander leaves and salt to taste.
5. Cook it well with frequent stirring till it is done and the gravy is semi liquid.
It can be served with vegetable biryani or basmati rice or plain rice.
Bhuna Gosht
(to serve four)
Bhuna Gosht
Fenugreek leaves
Ingredients:
Mutton or Chicken - 1/2 kg
Sabut Garam Masala (cardamom 3 pieces,
cloves 3 pieces
and cinnamon sticks 3 pieces)
Cumin - 1/2 teaspoon
Bay leaves - 1/2 leave
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam Masala powder - 1/2 teaspoon
Fenugreek leaves - 1 cup
Onion (medium size) - 3-4
Oil - 2 tablespoon
Salt to taste
Method:
1. Pre cook mutton with turmeric powder, little salt in a pressure cooker for about 8 to 10
minutes or till the 80% of the mutton is cooked where as for chicken you can directly
cook it with masala.
2. Heat oil in a frying pan, then add whole garam masala, cumin, bay leaves and onion. Fry
for 1-2 minutes.
3. Add ginger-garlic paste, chili powder, coriander powder and garam masala powder then
add fenugreek leaves and salt.
4. To this add precooked mutton (or chicken) with little water left and cook till it is fully
dried for 2-3 minutes.
5. Garnish with curry leaves.
Passanday
Adopted from Hyderabad culinary, a special curry of mutton or chicken
(to serve six)
Passanday
Ingredients:
Mutton (boneless)-1/2 kg
Onion (big size) - 2
Yogurt - 1 cup
Chili powder - 1 teaspoon
Black pepper - 10 (in no.)
Cumin seeds - 1 teaspoon
Almond paste - 1 teaspoon
Coconut paste or powder - 1 cup (small piece)
Garam Masala powder - (cardamom 4 pieces,
cloves 4 pieces &
cinnamon sticks-4 pieces)
Black Cumin seeds
(Shah Zeera) - 1/4 teaspoon
Roasted Channa Daal - 2 tablespoon
Oil - 1 cup
Ginger and garlic paste - 1 teaspoon
Saffron (Zaffron / Kesar) - 1/2 teaspoon
Kaliji-Gurdha Salan
(Liver and Kidney curry with Dill leaves)
(to serve four)
Dill leaves
Ingredients:
Liver and Kidney - 1/4 kg
Dill leaves (Soy ka Patha) - 2 cup, cut and cleaned
Onion (medium size) - 1
Coconut paste - 1/2 cup
Tomatoes (small size) - 3
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Coriander leaves - Fistful
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 2 tablespoon
Salt to taste
Method:
1. Fry cut onion to transparent in a cooker
2. Add ginger-garlic paste, garam masala powder, chili powder and turmeric powder and
fry for 1 or 2 minutes
3. Then add cleaned liver and kidney into it and continue to fry for 4-5 minutes.
4. Add chopped dill leaves (soy ka patha) and tomato and coconut paste
5. Add salt and cut coriander leaves
6. Add water just to make thick gravy
7. Cook it under pressure for about 5 minutes
Served with chapathi and white steamed rice.
Kaliji-Gurdha Masala
(Liver and Kidney Masala)
(to serve five)
Kaliji-Gurdha Masala
Ingredients:
Liver and Kidney - 1/ 4 kg
Onion (medium) - 1
Ginger-garlic paste - 1 tablespoon
Coriander leaves - Fistful
Pepper powder - 1/2 teaspoon
Tomato (small) - 1 small
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Oil - 1 tablespoon
Salt to taste
Method:
1. Grind and make the paste of the following ingredients:
a. Ginger and garlic paste
b. Coriander leaves
c. Onion
d. Tomatoes
e. Pepper powder
2. Fry the paste in a pressure cooker with 2-3 table spoons of oil. Add chili powder,
turmeric powder and stir the cleaned liver and kidney pieces into it.
3. Add salt and a cup of water
4. Pressure cook for about 4 to 5 minutes
It is a good companion to chapatis.
Bhaji Gosht
(to serve four)
Bhaji Gosht
Ingredients:
Mutton (boneless)-1/4 kg
Onion (big size) - 1
Tomato (big size) - 1
Green Chilies - 2
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Dill leaves (Soy ki sabzi) - 1 cup (chopped)
Fenugreek leaves - 1 cup
Spinach (Palak) - 1 cup
Coriander leaves - 1 tablespoon
Oil - 1 tablespoon
Salt to taste
Method:
1. Fry onion into transparent in a pressure cooker
2. Add ginger-garlic paste and fry and add garam masala powder, chili powder and
3.
4.
5.
6.
turmeric powder
Add washed drained mutton pieces
Then add fenugreek leaves, dill leaves and spinach leaves finely chopped
Add cut tomato, coriander leaves, chilies and salt to taste
Cook under pressure for about 15 minutes depending upon the quality of the mutton
Thick gravy of bhaji gosht goes well with roti or kichidi or fried rice or zeera rice.
Ingredients:
Mutton (boneless) - 1/4 kg
Fenugreek leaves (Methi ki Sabzi) - 3 cups
Onion (large size) - 1
Tomato (medium size) - 1
Ginger-garlic paste - 1 teaspoon
Garam Masala - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander powder - 1/2 teaspoon
Oil - 1 tablespoon
Salt to taste
Method:
1. Fry onion into transparent in the pressure cooker pan.
2. Add ginger-garlic paste, garam masala powder, chili powder, coriander powder and
turmeric powder
3. Add mutton pieces and fry well
4. Add fenugreek leaves to it and chopped tomatoes, coriander leaves and salt
5. Cook under in a pressure for about 15 minutes.
Gosht methi masala is ready to serve with roti as side dish with daal and rice.
Irani Kabab
(to serve eight)
Irani Kabab
Ingredients:
Minced meat - 1/2 kg
Grated Onion (big size) - 1
Potatoes grated (big size) - 1
Bread crumbs - 1 tablespoon
Ginger-garlic paste - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Mint leaves (chopped) - 1 tablespoon
Coriander leaves (chopped) - 1 tablespoon
Lemon (small size) - 1
Egg - 1
Oil to deep fry
Salt to taste
Method:
1. Wash and drain all the water from minced meat
2. Mix the following ingredient into the minced meat:
a. Grated Onion
b. Grated potatoes
c. Bread Crumbs
d. Ginger-garlic paste
e. Garam Masala powder
f. Chili powder
g. Turmeric powder
h. Mint leaves and Coriander leaves
i. Lemon juice, salt and egg beaten
3. After mixing all the ingredient apply little oil on the palm, take little minced meat dough
and make into thick cutlets
4. Deep fry in a non-sticking deep frying pan to golden brown
5. Garnish it in a plate with round cut onion and lemon pieces
This is ready to serve along with rotis or plain rice with any curry.
Sheek Kabab
(to serve eight)
Sheek Kabab
Ingredients:
Mutton or chicken (boneless) - 1/2 kg.
(Preferable minced meat or
minced chicken will be better)
Onion (big size) - 1
Bread crumbs - 1 tablespoon
Coriander (sabut) - 1 teaspoon
Garam Masala powder - 1/2 teaspoon
Ginger-garlic paste - 1 teaspoon
Mint leaves (cut) - 1 teaspoon
Coriander leaves - 1 teaspoon
Lemon - 1
Green Chilies - 4 to 5
Turmeric powder - 1/2 teaspoon
Oil to fry
Salt to taste
Method:
1.
2.
3.
4.
5.
Ingredients:
Mutton cubes or chicken cubes - 1/2 kg.
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Lemon(small) - 1
Oil
Salt to taste
Method:
1. Cook the mutton cubes in the pressure cooker along with the following ingredients till it
is soft or about 3-5 minutes:
a. Chili powder
b. Turmeric powder
c. Ginger-garlic paste
d. Salt
2. Dry all the water from kababs by evaporating water after opening the Lid. (These can be
stored in fridge and fried whenever needed)
3. Deep fry in the frying pan to golden brown
4. Garnish with cut onion and coriander leaves
This is a good starter or it can be served with bhaji ka char or any curry and rice.
Ingredients:
Capsicum (green or red colour) (big size) - 6
Other ingredients as same as in Kheema Sukha
Method:
1.
2.
3.
4.
Very delicious side dish will be ready to serve with chapati, rice or biryani.
Nargizi Kofta
(to serve seven)
Nargizi Kofta
Almond
Ingredients:
Egg - 3
Onion (medium size) - 2 to 3
Tomato - 4
Almond - 15 to 20
Dry coconut powder - 2 tablespoon
Poppy seeds (kus kus) roasted - 1 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Garam Masala powder - 1/2 teaspoon
Yogurt - 1/2 cup
Chilies - 2 to 3
Coriander leaves - 1 teaspoon
Oil - 2 tablespoon
Salt to taste
Method:
1. Boil the eggs, remove the shell keep it aside
2. Make shami kabab dough (following the shami kabab recipe)
3. Take a plastic sheet, keep the shami kabab dough on, it keep egg over it, and cover the
egg with dough properly
4. Fry these eggs to golden brown and cool them.
5. After cool dough, cut in the middle into two portion
For gravy:
1. Make a paste of onion and also tomatoes puree paste.
2. Grind the paste of the other ingredients like almond, dry coconut powder, kus kus
(poppy seeds roasted) into a fine paste
3. Fry onion paste in a frying pan, add chili powder, turmeric powder, coriander powder,
garam masala and fry well
4. Add tomatoes puree, yogurt, green chilies, coriander leaves and paste of ingredients
(serial no. 3)
5. Make a thick gravy
6. Drop fried eggs cut into two halves into the gravy.
To serve with chapati, bread and kichidi.
Murgh Do Piyaza
(to serve five)
Murgh Do Piyaza
Ingredients:
Chicken (boneless) - 1/2 kg
Onion (large size) - 4
Ginger-garlic paste - 1 tablespoon
Garam Masala powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Coriander powder - 3/4 teaspoon
Turmeric powder - 1/4 teaspoon
Coriander leaves - Fistful
Yogurt - 1 cup
Chilies - 3 to 4
Oil - enough to fry
Salt to taste
Method:
1. Fry onion to golden brown and then add ginger-garlic paste, chili powder, coriander
powder, turmeric powder mix with yogurt
2. Then put chicken pieces and garam masala powder, salt and cook it till it is done add
coriander leaves and long cut green chilies
3. Garnish it with fried onion and red chilies
Picture Courtesy:
heenazubair.blogspot.com
Ingredients:
Chicken cubes - 1/2 kg
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Green Chilies (long) - 3
Pepper powder - 1/4 teaspoon
Oil for frying
Salt to taste
Method:
1. Marinate chicken in ginger-garlic paste, chili powder, turmeric powder, salt and pepper
powder for 3 4 hours
2. Dry all the water of the kababs by draining.
3. Fry in a frying pan to golden brown.
4. Garnish with chilies, onion and lemon pieces in a serving plate
This is a good starter.
Ingredients:
Chicken big piece - 1 kg
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Lemon - 1
Yogurt - 1/2 cup
Butter - 1 tablespoon
Salt to taste
Method:
1. Marinate large chicken pieces with the paste of the following ingredients:
a. Plain Yogurt
b. Lemon juice
c. Ginger-garlic paste
d. Pepper powder
e. Chili powder
f. Turmeric powder
g. Salt
2.
3.
4.
5.
Fried snacks, tandoori chicken and kabab vendors are a common sight in every Indian City
particularly where the majority population is of non-vegetarians. These vendors do not
flourish in the areas where the majority population is of vegetarians. But in a vegetarian
areas one will find evening snack vendors selling vadas, chats and the mornings snack
vendors selling the breakfast.
Tali Machili
Ingredients:
Fish as slices of 1/2 thick
(fresh water or sea fish) - 1 kg
Ginger-garlic paste - 2 tablespoon
Chili powder - 2 teaspoon
Turmeric powder - 1 teaspoon
Pepper powder - 1/2 teaspoon
Lemon juice (small) - 1
Corn flour - 2 tablespoon
Oil to deep fry
Salt to taste
Method:
1. Clean fish with lemon juice and salt water
2. Marinate the fish with ginger-garlic paste, chili powder, turmeric powder, pepper
powder, salt, lemon and corn flour
3. Keep it aside for 1 hour
4. Deep fry in oil to golden brown on low flame
5. Arrange it on a serving plate with cut onion and lemon pieces
Dum Machili
Ingredients:
Fish - 1 kg (it can be baked fully or even pieces)
Onion (medium size) - 1
Ginger-garlic paste - 1 tablespoon
Chili powder 2 tablespoon
Turmeric powder - 1/2 teaspoon
Pepper powder - 1/2 teaspoon
Coriander powder - 1 tablespoon
Lemon - 1
Coriander leaves - Fistful
Oil - 1 cup
Salt to taste
Method:
1. Grind and make a paste of the following ingredients:
a. Ginger-garlic paste
b. Onion
c. Coriander leaves
d. Pepper powder
e. Coriander powder
f. Chili powder
g. Turmeric powder
h. Lemon juice
i. Salt
2. Marinate the fish with the above paste and bake in an oven by smearing some butter on
the tray or in a vessel by adding sufficient oil if fried in an open pan on flame. Fry till
the surface turns brownish and crisp.
Murgh Masala
Ingredients:
Chicken - 1/2 kg
Onion (medium size) - 2
Tomato (large size) - 1
Ginger-garlic paste - 1 tablespoon
Pepper powder - 1 teaspoon
Coriander leaves - Fistful
Chili powder - 1 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Oil - 1/2 cup
Salt to taste
Method:
1. Grind and make paste of the following ingredients:
a. Ginger-garlic paste
b. Pepper powder
c. Onion
d. Tomatoes
e. Coriander leaves
2. Fry this masala in a cooker and add clean chicken pieces. Add chili powder, turmeric
powder and salt.
3. Add very little water to make a thick gravy
4. Cook it for about 5 minutes in a pressure cooker
Chicken masala is ready to serve with chapati and white rice with daal.
Ingredients:
Chicken (boneless) - 1/2 kg
Capsicum (large size) - 2
Cashew nuts - 50 grams
Ginger-garlic paste - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Tomatoes (medium size) - 2
Coriander leaves - Fistful
Oil - 1 tablespoon
Onion (large size) - 1
Green Chilies - 2 to 3
Salt to taste
Method:
1. Cut chicken cubes and capsicum cubes
2. Marinate chicken in ginger-garlic paste, chili powder and turmeric powder for 2 3
hours
3. Fry onion to transparent in a cooker. Add little ginger-garlic paste, then marinated
chicken and fry for 2 minutes. Then add capsicum cubes with finely chopped tomatoes.
Cook it for 3 minutes in cooker with 1/3 cup water. Open the cooker and add cashew nut
paste and coriander leaves, stir well and cook for another 3 minutes
4. Garnish it with coriander leaves and green chilies.
Chicken capsicum is ready to serve.
Ingredients:
Patha Gobi (Cabbage) - 1 (Medium size)
Minced meat (Kheema) - 150 gm
Ginger garlic pastge - 1/2 teaspoon
Chili powder - 1/2 teaspoon
Tamarind powder - 1/4 teaspoon
Green Chilies (long) - 1
Tomato (Medium) - 1
Onion (large) - 1
Coriander leaves - 1 tablespoon
Oil - 1 tablespoon
Salt to taste
Method:
1.
2.
3.
4.
5.
6.
Ingredients:
Basmati Rice - 1/2 kg
Carrot (small size) - 1
Peas (Haraya Mattar) - 1/2 cup
Mint leaves - few leaves
Green Chilies - 3 to 4
Ginger-garlic paste - 1/2 teaspoon
Sabut Garam Masala - 2 Cloves, 2 Cardamom,
2 Cinnamon small sticks
Onion (big) - 1
Oil for frying - 1/2 cup
Salt to taste
Method:
1. Fry finely chopped onion in an oil with whole garam masala in cooker pan. Add gingergarlic paste and fry for 2 minutes. Then add carrot, peas, mint leaves, green chilies
2. Then add pre soaked basmati rice into the vessel, stir and fry for 2 minutes.
3. Add water 1:2 ratio water(1 cup rice + 2 cup water) and salt
4. Cook till you get four whistles or 3-4 minutes. Then leave on slow flame for one or two
minutes.
Kichidi
(to serve four)
Kichidi
Ingredients:
Super fine rice - 1/2 kg
Green gram Daal (Moong dal) - 1 cup
Oil - 2 table spoon
Onion (medium size) - 1
Ginger-garlic paste - 1 tablespoon
Mint leaves - few
Green Chilies - 2
Garama masal (sabut) - 4 cloves,
2 cinnamon sticks
and 3 cardamom
Method:
1.
2.
3.
4.
5.
Sabzi Biryani
Ingredients:
Vegetables (mix)
Beans - 50 grams
Carrot - 50 grams
Peas (Harya Mattar) - 50 grams
Capsicum (large) - 1
Potato (large) - 1
Onion (medium size) - 2
Ginger-garlic paste - 1 tablespoon
Whole Garam Masala
[Cardamom, Cinnamon, Cloves 3 each]
Basmati Rice - 1/2 kg
Mint leaves - 1 tablespoon
Garam Masala powder - 1 teaspoon
Chili powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Tomatoes (medium size) - 3
Coriander leaves - Fistful
Lemon medium size - 1
Fry onion to golden brown by adding whole garam masala in a cooker pan
Add coriander leaves, mint leaves and ginger-garlic paste and fry well
Add garam masala powder, Chili powder and turmeric powder
Add cut mixed vegetable, Lemon juice, yogurt and salt and stir fry for some time.
Cook it for 3 to 4 minutes in a pressure cooker with a cup of water
Open the cooker and add washed basmati rice and water in 1:1 ratio
Cook it in a pressure till you get the 4 whistles.
Ingredients:
Rice - 1 cup
Toor Daal / Arhar Daal - 1 cup
Mixed Vegetables - 1 cup
Red Chilies (long) - 5
Coriander seeds - 1 teaspoon
Pepper - 15 to 20
Cumin seeds - 1/2 teaspoon
Cloves - 4
Cinnamon - 1 long
Cardamom - 3
Bengalgram Daal - 1 teaspoon
Blackgram Daal - 1/2 teaspoon
Dry coconut powder - 1 teaspoon
Fenugreek - 1/4 teaspoon
Salt - 2 tablespoon
Pure Ghee - 1 teaspoon
Curry leaves - 8 to 10
Mustard Seeds - 1/4 teaspoon
Nimbu Chawal
Ingredients:
Rice - 1/2 kg
Lemon - 2
Onion (Medium Size) - 1
Green Chilies (long) - 3
Curry leaves - 8 to 10
Mustard seeds - 1/2 teaspoon
Coriander leaves - Fistful
Bengal gram daal - 1/2 teaspoon
Black gram daal - 1/2 teaspoon
Peanut - few
Oil - 2 tablespoon
Salt to taste
Method:
Preparation of Rice:
1. Soak rice in water and cook it in pressure cooker for 3 to 4 whistles by adding salt to
taste.
For seasoning:
1. Heat oil in a pan, add mustard seeds and curry leaves then add chopped onion, green
chilies, soaked Bengal gram daal, Black gram daal, Peanut and fry well. Then add
coriander leaves and lemon juice.
2. Add cooked rice into the above seasoned mixture in the pan itself and mix well and
serve.
3. The lemon can also be substituted with grated raw mango which also makes a delicious
tangy rice relish by children.
Mutton Biryani
Ingredients:
Mutton good quality - 1 kg
Basmati Rice - 1 kg
Onion - 5 to 6 medium
Tomatoes - 2 medium
Mint leaves - 1 cup leaves
Coriander leaves - Fistful
Chilies - 5 to 6
Yogurt - 1 cup
Oil - 2 cup
Ginger-garlic paste - 4 to 5 table spoon
Garam Masala - 5 cloves, 5 small sticks
to cinnamon + 5 cardamom
Garam Masala powder - 1 teaspoon
Lemon (medium)-2 lemon juice
Pure ghee (Butter oil) - 1/4 cup
Saffron (kesar, zafran)-1/2 teaspoon
Almond paste/powder - 15 pieces (powdered)
Chili powder - 2 teaspoon
Haleem
Ingredients:
Mutton or Chicken
(boneless) - 1/2 kg
Daals: (Bengal gram split
and skinned (Channa Daal)-1/2 cup;
Green gram Daal
(Moong Daal)-1/2 cup; Lentil Daal
(Masoor Daal)-1/2 cup lightly roasted)
Rice Basmati - 1 cup
Splitted wheat (Dalia) - 1 cup
Onion (long size) - 2
Tomatoes (medium size) - 3
Green Chilies-3 to 4
Ginger-garlic paste - 2 tablespoon
Garam Masala Sabut - Cloves 4 +
Cardamom 4 +
Cinnamon 3 small sticks
Garam Masala powder - 1/2 teaspoon
Ingredients:
Minced meat - 1/4 kg
Green peas (Harya Mattar) - 2 cups
Basmati rice - 2 cups
Onion (large size) - 2
Tomatoes (medium size) - 2
Mint leaves - 1 tablespoon
Coriander leaves - Fistful
Green Chilies - 3
Lemon-1
Ginger-garlic paste - 1 tablespoon
Garam Masala powder - 1/2 teaspoon
Garam Masala whole - (3 cloves + 3 cardamom
+ 3 Cloves stick)
Chili powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Yogurt - 1/4 cup
Oil - 1/2 cup
Salt to taste
Method:
1.
2.
3.
4.
5.
6.
7.
Put the layer of this gravy at the bottom of the vessel or tray
On the top of this spread partly cooked rice and sprinkle some saffron dissolved
in water.
Heat vessel/tray on low flame or oven while containing the steam with lid or
foil.
The shrimps biryani is ready after 15 minutes of dum. Garnish with fried brown
onion and some mint leaves.
Picture Courtesy:
sales@spicesofindia.co.uk
Ingredients:
Coconut - 1/2
Red Chilies - 4
Garlic - 5
Tamarind paste - 1/4 teaspoon
Coriander leaves - Fistful
Salt to taste
Method:
1. Roast the coconut pieces, red chilies and garlic into brown
2. Grind all the ingredients in small grinder/mixi into a coarse paste.
This goes well with chapatis and stuffed parathas.
Peanut Chutney
Ingredients:
Peanut roasted - 1 cup
Coconut (small piece) - 1 cup
Tamarind paste - 1/4 teaspoon
Garlic - 6
Green Chilies - 3 to 4
Coriander leaves - Fistful
Salt to taste
Method:
1. Roast the peanuts, remove the skin
2. Grind peanut, coconut pieces, tamarind paste, garlic, green chilies, coriander leaves,
garlic, tamarind paste and salt by adding some water
This chutney goes well with dosa and idli.
Sukhi Chutney
(Prepared from a mixture of many pulses into dry chutney)
Ingredients:
Pigeon peas Spilt and skinned - 1/4 cup
(Toor Daal / Arhar ki Daal)
Bengal gram Spilt and skinned
(Channa Daal) - 1/4 cup
Black gram Daal (Urad Daal) - 1/4 cup
Coconut (dry) powder - 1/2 cup
Red Chilies - 5
Garlic - 6
Tamarind (according to taste)
Salt
Method:
1. Roast all the three daals into slightly brown along with red chilies, garlic and tamarind
2. Grind all the ingredients into a fine powder by adding salt
This can be preserved for months and can be eaten with olive oil or pure ghee.
Tomato Chutney
Tomato Chutney
Ingredients:
Tomatoes - 1/4 kg
Onion (medium size) - 2
Red Chilies - 4
Garlic - 6
Mustard seeds - 1/2 teaspoon
Curry leaves - 10 to 12
Salt to taste
Method:
1. Fry tomatoes (cut), onion, red chilies and garlic well
2. Make a paste and add salt
3. Season it with curry leaves and mustard seeds.
Pudina Chutney
Pudina Chutney
Ingredients:
Mint leaves - 1 cup
Coconut paste - 2 tablespoon
Green Chilies - 3
Tamarind paste - 1/2 teaspoon
Garlic - 6
Coriander leaves - Fistful
Tomato (small) - 1/2
Onion (small) - 1/2
Salt to taste
Method:
Grind all the ingredients together by adding little water.
Carrot Raitha
Ingredients:
Carrot grated - 1 cup
Onion (medium size) - 1
Green Chilies - 2
Tomato (medium size) - 2
Coriander leaves - Fistful
Vinegar - 1 teaspoon
Salt
Method:
1. Cut onion, green chilies and coriander leaves into small pieces, mix it with grated carrot,
vinegar and salt.
Chats are essentially north Indian snacks which have become popular across the country.
These are made of crisp wheat flour, tikki, crushed and mixed with salt and savor spices,
smashed potato, onion, etc., which is not discussed in this book. But, it is interesting to
illustrate a typical mobile chat shop.
Ingredients:
Bengal gram Spilt and skinned
(channa daal) - 2 cup
Onion (large size) - 2
Green Chilies (long size) - 3
Coriander leaves - Fistful
Spinach (palak) - 2 tablespoon
Garam Masala powder - 1/4 teaspoon
Ginger-garlic paste - 1/4 teaspoon
Chili powder - 1/2 teaspoon
Turmeric powder - 1/4 teaspoon
Oil for deep frying
Salt to taste
Method:
1.
2.
3.
4.
Maddur Vada
Maddur Vada
Ingredients:
Fine Semolina (Sooji) - 1 cup
Maida (Refined Flour) - 1 cup
Rice Flour - 1 cup
Onion (large size) - 2
Green Chilies - 3
Coriander leaves - Fistful
Curry leaves - 8 to 10
Cashew nuts - 25
Salt to taste
Oil for deep frying
Method:
1. Grate the onion and add chopped Green Chilies
2. Mix the following ingredients:
a. Semolina
b. Maida
c. Rice flour
d. Grated Onion
e. Chopped Chilies
f. Coriander leaves
g. Small cut curry leaves
h. Cashew pieces
i. Salt
3. Boil 2 teaspoon oil and mix it with the dough and make a thick dough
4. Take a small portion of dough, make into thin round plates of 3 diameter by spreading
gently with fingers on a plastic sheet.
5. Keep fry till golden brown and very crisp.
Very taste maddur vadas are ready. The name given to this vada is name of a place on
Mysore-Bangalore Highway. Makes a good snack and can be stored in closed box for a
week.
Kosambari
(to serve four)
Kosambari
Ingredients:
Green Gram Daal (Moong Daal) - 1/2 cup
Cucumber (medium size) - 1/2
Grated coconut - 1 tablespoon
Green Chilies - 2
Coriander leaves - Fistful
Onion (small size) - 1
Curry leaves - 8 to 10
Mustard seeds - 1/4 teaspoon
Lemon-1
Oil for seasoning
Salt to taste
Method:
1. Soak the daal in lukewarm water for about 1/2 an hour and drain the water, keep it aside
2. Cut cucumber, onion, green chilies, coriander leaves into small pieces
3. Mix this with daal and add salt and lemon juice
For seasoning:
Heat the oil put mustard seeds and curry leaves mix it well by adding grated coconut
Kosambari is ready. This is a Kannada word. This is a good salad for tea time.
Halwa Poori
Halwa Poori
Ingredients:
Maida and Semolina (fine) - 2 glasses
Milk - 1/2 glass
Baking powder - 1/4 teaspoon
Oil (for deep frying)
Almonds - 2 cups
Bengal gram Daal - 1/2 cup
Sugar - 1 1/2 cup
Fried dry fruits - 1 tablespoon
Method:
First Stage (Making Halwa):
1.
2.
3.
4.
5.
1. Make a dough of the self raising flour by adding baking powder, Oil (1 tablespoon) and
milk
2. Role the self raising or maida dough into a medium thin chapati, keep the filling and
fold it into semi circle and seal the edges by pressing (as seen in the figure)
3. Deep fry it.
Sabzi Cutlets
(to serve eight)
Picture Courtesy:
sapna.behl@gmail.com
Ingredients:
Potatoes (big size) - 8
Beans - 50 grams
Peas - 50 grams
Carrot - 50 grams
Bread crumbs - little
Onion (medium size) - 1
Chilies (long) - 2
Coriander leaves - 1 tablespoon
Garam Masala - 1/4 teaspoon
White pepper powder - 1/4 teaspoon
Ginger-garlic paste - 1/4 teaspoon
Mint leaves - 1 teaspoon
Lemon - 1/2
Oil to fry - 2 3 tablespoon
Salt to taste
Method:
Gosht Cutlets
Ingredients:
Minced Meat - 1/4 kg
Potatoes (Medium size) - 4
Chili Powder - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Bread Crumbs - 2 tablespoon
Oil to fry
Egg - 2
Salt to taste
Method:
1.
2.
3.
4.
5.
Shami Kabab
(to serve six)
Shami Kabab
Ingredients:
Minced Meat - 1/4 kg
Bengal Gram Spilt and skinned
(Channa Daal) - 1/2 cup
Onion (small size) - 1/2
Ginger-garlic paste - 1/2 teaspoon
Garam Masala Powder - 1/4 teaspoon
Coriander Leaves - 1 teaspoon
Pepper Powder - 1/4 teaspoon
Coconut paste - 1/2 teaspoon
Oil
Egg (white) - 1
Salt to taste
Method:
1.
2.
3.
4.
5.
Pressure cook all the above ingredients except egg and oil for about 5 minutes
Dry out water if any, completely
Grind the above ingredients into thick dough
Mix egg white into it so that it will not to break the shami kababs into pieces
Take a small portion of it, make a round cutlet on your palm by applying little oil. Then
Shikumpur
(Means stomach-ful in Arabic. It is an adopted Arab food)
(to serve four)
Shikumpur
Ingredients:
Onion (chopped into small pieces) - 2
Green Chilies
(chopped into small pieces) - 2
Coriander Leaves
(chopped into small pieces) - 1 teaspoon
Lemon - 1
Salt to taste
Method:
1. All these ingredients for filling mix then all keep aside
2. Make a dough of the shami kabab (follow the shami kabab recipe)
3. Shape up a cup on the palm and fill chopped stuff in the centre. Cover the filling with
the dough of the shami kabab on your palm and gently tap to make a round thick cutlet.
You can decide on the shape and size.
4. Deep fry into golden brown and serve with fresh mint leaves, cut onion dressing and
lemon pieces.
Kheema Samosa
Kheema Samosa
Method:
1. Make minced meat or kheema fry (following the kheema fry recipe)
2. Take a ready samosa wrap, fill the kheema and deep fry it.
A Samosa Vendor
Ingredients:
Minced Meat - 1/4 kg
Wheat Vermicelli (roasted) - 1/4 kg
Onion (big size) - 1
Green Chilies - 3
Tomato (medium size) - 1
Ginger-garlic paste - 1/2 teaspoon
Garam Masala Powder - 1/4 teaspoon
Coriander Leaves - Fistful
Chili Powder - 1/2 teaspoon
Turmeric Powder - 1/4 teaspoon
Salt to taste
Method:
1.
2.
3.
4.
5.
6.
7. Put roasted vermicelli into it and dry well, leave on the low flame for about 2 minutes
Very tasty kheema vermicelli is ready to serve at the tea time or for breakfast.
DESSERTS
Gajar Halwa (Carrot Sweet)
(to serve four)
Gajar Halwa
Ingredients:
Carrot - 1/2 kg
Milk - 1 litre
Condensed milk - 200 ml can
Almond - 100 grams
Kismis(dry grapes) - 25 grams
Pure ghee(butter oil) - 2 tablespoon
Saffron - 1/2 teaspoon
Sugar - 3 cups
Method:
1. Boil carrot pieces in milk for 10 minutes
2. Grind to make a paste of it and add condensed milk, saffron, almond paste cook for 3-4
minutes
3. Fry dry fruits in a pure ghee, remove the dry fruits and add to the cooked halwa.
Garnish it in a serving dish with fried dry fruits again.
Ingredients:
Roasted extra fine vermicelli - 100 grams
(known as Delhi Vermicelli)
Milk - 1 litre
Condensed milk - 1 tin
Saffron - 1/4 teaspoon
Pure ghee - 2 tablespoon
Dry fruits to garnish
Cardamom
Method:
1. Put pure ghee (butter oil) into vessel then add one or two cardamom pieces
2. Add milk to it, when milk start boiling add roasted vermicelli
3. Cook it for only one or two seconds add sugar, saffron dissolve in milk and condensed
milk.
Sheer khurma is ready, garnish in a serving dish with fried dry fruits including almonds
and dates.
Gud ki Kheer
(Made using Jagerry)
(to serve four)
Gud ki Kheer
Ingredients:
Moong Daal(Bengal gram) - 1/2 cup
Semolina medium - 1/2 cup
Almonds, Cashew nuts, Kismis - 1 tablespoon
Jaggery Syrup - 2 cups
Pure ghee - 2 tablespoon
Dry grated coconut - 2 tablespoon
Cardamom seeds - few
Coconut milk - 1 tin
Method:
1. Roast moong dal and semolina to light brown
2. Cook it in the pressure cooker for about 3 to 5 minutes by adding coconut milk and
mash it
3. Season it with pure ghee by adding one or two cardamom pieces
4. Add filtered jaggery syrup, Powdered cardamom seeds and dry grated coconut stir well
and cook for 1 - 2 minutes
Garnish with dry fruits in a serving tray and serve hot.
Zarda
(to serve four)
Zard means yellow. The colour of this sweet is yellow made out of semolina.
Zarda
Ingredients:
Semolina - 1 cup, medium
Pure ghee - 2 1/2 tablespoon
Milk - 1/2 liter
Cashew nut (Very small pieces) - 1 tablespoon
Yellow edible colour
Condensed milk - 1/2 tin
Fried dry fruits for garnishing
Method:
1. Fry semolina in pure ghee to light brown
2. Add milk to it, cook it till it is done by adding edible colour and cashew nut (small
pieces)
3. Then add condensed milk and sugar and keep stirring that it does not stick to the button
of the vessel
4. Put it in a serving dish, garnish with fried dry fruits
Anday ka Halwa
(Made from Eggs)
(to serve four)
Anday ka Halwa
Ingredients:
Egg - 2
Suga - 3 tablespoon
Milk - 1/2 liter
Saffron - 1/2 teaspoon
Condensed milk
(Milk made) - 1/2 tin
Dry fruits (for garnishing)
Method:
1.
2.
3.
4.
Ingredients:
Lawki (bottle gourd) grated - 1 cup
Millet (Sabutdaana) - 2 tablespoon
Pure ghee - 2 1/2 tablespoon
Milk - 1 liter
Saffron - 1/2 teaspoon
Condensed milk - 1/4 tin
Dry fruits
Method:
1. Warm pure ghee in a non-stick vessel, add one or two cardamom pieces
2. Add washed sabutdaana, milk and saffron. Cook it till the sabutdaana is done, add
condensed milk, grated coconut and grated bottle gourd. (Cook in a microwave for 30
seconds) and put off the flame and keep stirring for some time by adding sugar.
3. Garnish with fried dry fruits in a serving vessel.
Ingredients:
Basmati rice - 1 cup
Milk - 1 litre (thick)
Saffron - 1 teaspoon
Sugar - 100 grams
Daisy ghee - 2 tablespoon
Fried dry fruits - 2 tablespoon
Milk cake (Khowa) - 50 grams
Method:
1.
2.
3.
4.
5.
Warm pure ghee in a non-stick deep pan by putting one or two cardamom pieces
Add washed basmati rice to the pan
Pour milk and saffron, khowa (Milk cake)
Cook the rice till it becomes soft and hundred percent cooked and then add sugar
Garnish it with dry fruits in a serving tray.
This sweet is normally served with biryani in functions and marriages in Mysore.
Firni
(to serve four)
This sweet is prepared by using pure rose petals and rose water.
Picture Courtesy:
jyothi@currytrail.in
Ingredients:
Basmati Rice Semolina - 1 cup
(This has to make in the dry jar
of the mixi and only semolina
filtered is used in the recipe)
Milk - 1 1/2 litre thick
Rose petals - 1 tablespoon
Pure Rose water - 1/2 teaspoon
Pure ghee - 1 1/2 tablespoon
Sugar - 100 grams
Almond - flakes
Method:
1. Warm the pure ghee in a deep pan then put one or two cardamom pieces into it
2. Put basmati rice semolina, milk and cook it till it becomes soft
3. Add sugar and cool it then put the rose water and cleaned rose petals on it sprinkle
almond flakes over the surfaces
4. Serve it cool, after keeping in refrigerator for at least one hour.
Dum Rote
(to serve for four)
Dum Rote
Ingredients:
Semolina (Fine) - 1 cup
Pure ghee or
(Butter without salt) - 1 cup
Sugar - 5 tablespoon
Saffron - 1 teaspoon
Milk - 2 glasses
Milk cake or khowa - 100 grams
Almond (thin pieces) for garnishing
Method:
1. Fry semolina in a pure ghee in a non stick vessel
Add milk and saffron stir it well
2.
3.
4.
5.
6.
Dum ki Saviya
Ingredients:
Roasted thin vermicelli - 2 cups
Milk - 1 glass
Saffron - 1/2 teaspoon
Pure ghee - 3 tablespoon
Sugar - 5 tablespoon
Fried dry fruits - 2 tablespoon
Method:
1.
2.
3.
4.
Ingredients:
Maida or Self raising flour - 1 cup
Sugar syrup - 2 cups
Saffron - 1/4 teaspoon
Yogurt (Dahi) - 1 1/2 cup
Oil for frying
Method:
1. Mix self raising flour in yogurt to thick consistency
2. Make a sugar syrup by dissolving sugar into one cup of water and boil it till it becomes
sticky
3. Heat the oil in a frying pan
4. Deep fry the vada (pouring the dough with the help of tablespoon) to brown
5. Cool and then dip into the sugar syrup. Remove it immediately. Keep it in a serving
plate and serve hot.
Double ka Meetha
(to serve four)
This is made with fried sweet bread
Double ka Meetha
Ingredients:
Sweet Bread - 1 loaf
Condensed milk - 1 tin
Sugar syrup - 2 cups
Saffron - 1/2 teaspoon
Sweet butter or pure ghee - 1 bottle(medium size)
Fry dry fruits for garnishing - 2 tablespoon
Method:
1.
2.
3.
4.
5.
6.
Fry bread slices in a pure ghee or sweet butter into light brown
Cut it each slice into four triangular pieces
Make the thick sugar syrup by dissolving sugar into water and adding saffron
Arrange the fried bread pieces in a serving tray. Pour the syrup over it
On it pour the condensed milk
Garnish it with dry fruits and chopped almonds.
Anday ki Mithai
(to serve four)
This is a rich delicacy in ceremonies
Anday ki Mithai
Ingredients:
Egg - 8
Sugar - 8 tablespoon
Daisy ghee - 8 tablespoon
Khowa (milk cake) - 200 grams
Saffron - 1 teaspoon
Semolina - 1 tablespoon
Almond small pieces - 1 tablespoon
Method:
1. Powder sugar in a mixi
2. Beat the egg, sugar powder, daisy ghee, saffron, khowa (milk cake), semolina, almond
small pieces and sugar powdered so that the mixture becomes floppy
3. Pre heat the oven
4. Smear the baking tray with butter and powdered sugar
5. Pour the mixture into the tray
6. Bake it under moderate temperature 200C till it becomes brown
7. Cool it, cut into diamond shape pieces, garnish with cashew nut as shown in the picture.
Badam ka Halwa
Ingredients:
Almonds - 200 grams
Khowa (milk cake) - 100 grams
Potato - 1 small
Sugar - 1/2 cup
Pure ghee - 2 tablespoon
Dry fried fruits - 1 tablespoon
Method:
1.
2.
3.
4.
5.
Ingredients:
Bengal gram Daal - 1 cup
Khowa (milk cake) - 100 grams
Sugar - 1/4 cup
Milk - 1/2 liter
Pure ghee - 2 tablespoon
Fried dry fruits - 1 tablespoon
Saffron - 1/2 teaspoon
Method:
1.
2.
3.
4.
5.
Khajoor (Sweet)
Khajoor
Ingredients:
Fine Semolina - 2 cups
Egg - 1
Milk - 1/4 cup
Milk Cake - 50 grams
Baking powder - 1 pinch
Sugar(powdered) - 1 cup
Oil (for deep fry)
Kuskus - 1 teaspoon
Grated dry coconut - 1 tablespoon
Dry fruits small pieces
(Cashew nut, Kismis and dates)
Maida (Self raising flour) - 1 cup
Method:
1. Mix fine semolina with powdered sugar, beaten egg, baking powder, kus kus, grated
coconut and dry fruits by adding milk and make thick dough. This is the filling of the
khajoor.
2. Make a dough of the self raising flour by putting plain water
3. Role a thin rot of the self raising flour
4. Keep the dough of the filling in the centre
5. Fold it from all the sides and again role into gently thick chapatti
6. Cut into small pieces in the form of diamond shape (as seen in the figure)
7. Deep fry it in refined oil.
Falooda
Falooda
Ingredients:
China grass - 10 grams
Thick Milk - 1/2 litre
Sugar - 5 tablespoon
Saffron - 1/2 teaspoon
Almond small pieces - 1 tablespoon
Method:
1.
2.
3.
4.
5.