Aam ka Achaar ( Mango Pickle)

Aam ka Achaar

 

Ingredients:
1 kg raw green mangoes (cut
into 4-8 pieces each)
1 cup white sea/rock salt
3 tbsps aniseed/fennel seeds
1 1/2 tbsp mustard seeds
3 tbsps kalonji (onion seeds)
1 tbsp fenugreek seeds
5 tbsps red chilli powder
2 tsp sturmeric powder
3 cups (710 ml) mustard oil


Method:
Sterilise and thoroughly dry a glass
pickling jar.
Put the mangoes in the jar and cover with
salt. Mix well and cover the jar tightly.
Leave the jar out in the sun for a week so
that the mangoes soften.
Mix the aniseed/fennel, mustard, onion
and fenugreek seeds, chilli powder and
turmeric together.
Add this spice mix to the mangoes.
Heat the mustard oil till it smokes and
then turn off the fire. Allow the oil to cool
fully.
Pour this oil over the mangoes so that all
the pieces are submerged. Mix well.
Put the tightly covered jar back in the sun
for two weeks. Stir everyday to mix well.
Eat with stuffed parathas and yogurt or
with chapatis (Indian flatbread) and any
vegetable dish.

PEANUT RICE with Fresh Bean nd egg salad

PEANUT RICE with Fresh Bean nd egg salad

Ingredients
1 cup basmati rice...
2 cups water
Pinch Turmeric
1 tbsp. oil
1/3 cup raw peanuts
pinch hing (asafoetida)
1 teaspoon black mustard seeds
1/2 teaspoon urad dal
1/2 teaspoon chana dal
1 dried red chili, broken in two (alternative is chopped green chilis which adds more spice)
4 fresh curry leaves
juice of 1 lemon
salt

Method
Cook the rice in a rice cooker or on stove with water and turmeric mixed in. To make the rice not stick I sometimes add a little oil. Set cooked rice aside.
In a small pan heat 1 tablespoon of oil and put in peanuts under medium heat. Fry peanuts until they are fragrant and turn golden brown. Put peanuts aside.
In a wok, heat 1 tablespoon of oil under medium heat. Then add the rest of the mustard seeds and hing.
Once they pop for a few seconds, lower the heat and add the urad dal, chana dal, dried red chili and curry leaves
Coat them with oil and fry for a few seconds. The urad dal and chana dal should turn a brownish hue. Add the rice into the wok and mix well. Fry for a few minutes.
Turn the heat off and mix in the lemon juice . Add in the peanuts and salt to your taste.. Serve with Salad
Green Bean and egg salad
•4 eggs
•200g green beans
•Crushed roasted peanuts
For the dressing:
•3 tbs olive oil
•1 tbs cider vinegar
•1tsp dijon mustard
.pepper
In a pot place eggs, cover with water, boil for 4 minutes. Trim beans cook in water for 3 minutes. Drain everything in a colander, than cool under cold water. Peel the eggs.
Whisk all the dressing ingredients together with some seasoning in a bowl. Cut eggs in half. Add the, beans, in a large bowl. Toss the salad with most of the dressing. Scatter the eggs, drizzle the rest of the dressing, then sprinkle crushed peanuts

Smashed Potato Chaat

Smashed potato Chaat

Ingredients

3-4  medium  Potatoes, 
3 tbsp.  Oil 
1 tsp Cumin seeds 
1/2 teaspoon Red Pepper Flakes 
3-4  tablespoon Freshly roasted Corn
1 tbsp chopped Mint leaves
 Chaat masala as per taste  

Directions:

1. Boil the potatoes in water to cover until tender, about 20 minutes.

Drain, let cool slightly, then with skin and cut in half lengthwise.
Press each potato half between the palms of clean hand, to flatten it. (The edges will become ragged.)

2. Heat the oil over medium-high heat and add the cumin seeds and red pepper flakes they should sizzle upon contact with the hot oil.

Quickly add the potatoes,  chaat masala, and salt, and cook, turning the potatoes a few times, until golden, 5 to 7 minutes.

3. Reduce the heat to medium-low, add toasted corn and cook until the potatoes are rich brown in color and somewhat crusty, 10 to 15 minutes.

Transfer to a serving dish, top with the mint leaves, and serve.

Enjoy Monsoon

KISHMISH KORMA

KISHMISH KORMA

 

Ingredients

 1/2 kg Mutton
  2 Tbsp ginger chopped
 5-6 garlic cloves chopped
6-8 tbsp. oil
2 Tbsp ghee
4 medium sized onions
3 badi ilaich
6  choti ilaichi
8 Clove
3 or 4 small cinnamon pieces
2 or 3 tez patta
2 Tbsp black pepper
1 tsp Zeera cumin seeds
1/2 tsp kaala zeera
  1/4 tsp javitri

1/4 tsp Jaiphal
 1 tsp dhania powder
Salt
2 tsp deghi mirch powder
1 cup yoghurt
 1 tsp garam masala
4 green chillies
  About 10 pieces kishmish (Fried till they become fluffy)

Instructions

take Sil batta and  grind ginger and garlic, pepper, javitri and jaiphal, kala jeera, jeera, badi and choti elachi , cloves  and cinnamon . keep paste aside

 Fry onions in oil and  ghee with a bit of salt till crisp.

Remove and put them on a kitchen towel to cool and dry till crisp.

In same oil/ghee fry the mutton till color changes, which will be about 10 minutes on medium heat.

Add ginger-garlic paste(made above) and fry for another 10 minutes on medium heat.

Cool a bit and add nicely stirred yogurt, spoonfuls at a time and keep blending 

 Cook till oil separates.

Add coriander powder, salt, red chillie powder, black pepper  , tez patta and fry well again on medium heat.

Add crushed cooked onions. Put hot water  whenever you feel the need. Keep stirring.

Cook on low heat till meat is tender.


Heat 1 tbsp ghee, add garam masala when the ghee starts sputtering. Pour in curry.

 Simmer till consistency you like

 

Waazwan Kababs

Waazwan Kababs

 

Ingredients

1  Boneless  Meat ( Leg of Sheep or Goat)  1 kg
2. Eggs 2 nos  Beaten
3. Black Cardamom Seeds 1 tsp
4. Cinnamon Powder 1/2 tsp
5. Ginger Powder 1/2 tsp
6. Aniseed Powder 1/2 tsp
7. Red Chili Powder 1/2 tsp
8. Caraway Seeds 1/2 tsp
9. Salt 2 tsp or to taste.
10. Onion, medium size 1 finely chopped 
11. Garlic 5 cloves finely chopped
12 desi ghee/clarified butter 1/2 cup

Preparation

1. In  stone mortar and pestle , first cut the Meat into  very small pieces and .  Mix in  Eggs, chopped Onion and Garlic, crusged black cardamom, all the other Spices, Salt and a tablespoon of Clarified Butter.
Mix well and pound slowly

Go on mixing and side by side pounding  till a homogenous well blended Mince is formed.

Mount the Minced Meat on iron Skewers . Make smooth by applying oil in your hands. Usually they are 8" to 10"  long  'Kababs' of about 1" diameter are made.

Then roast the 'Kababs' on live Wood-Charcoals/ or Grill /Tawa

. The Skewers should be turned often, so that the 'Kababs' roast evenly on all sides, to a dark brown colour. . Cut them into desired pieces and serve with onion and tomato Kachumar.

You can also fry hallf roasted Kababs  in shallow pans for tea parties

RISTA

RISTA

Ingredients

1. MincedMeat /keema 1 kg
2. Mustard Oil 1/2 cup
3. Aniseed Powder 1/2 tsp
4. Ginger Powder 1/2 tsp
5. Cumin Seeds 1/2 tsp
6. Garlic 5 cloves
7. Cloves 2 nos
8. Turmeric 1/2 tsp
9. Red Chili Powder 1/2 tsp
10.  Cockscomb Flowers  water 1/2 cup
11. 'Garam Masala' 1/2 tsp
12. Black Cardamom and Cinnamon Powder 1/2 tsp
13. Onion and Shallot emulsion 2 tbsps
14. Salt 1 tsp. or to taste
15  Arrowroot powder 1 tbsp
16 Garam masala

For onion and shallot emulsion

1. Onions 1 kg
2. Shallots 1 kg
3. Mustard Oil 1/2 kg
4. Clarified Butter/ ghee  100 gm

 

Method

1. Boil Cockscomb Flower in a cup of water, and strain and keep aside.
Mix Garam masala, arrarowt powder  and salt in keema and knead the mince meat well with hands till become smooth
 Make medium sized Balls from Keema by wetting your palms with little oil
2  Peel and chop timely the Garlic Cloves.
3. Heat the oil in deep pan till smoky , add chopped Garlic and the Cumin Seeds.
Stir till Garlic turns light brown. Add a ladleful of water along with Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb liquid , Onion and Shallot emulsion , and Salt to taste.
4. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cinnamon Powder, 'Garam Masala' and Saffron. Let simmer on low heat for another 5 minutes. 'Rista' is ready. Serve hot, along with Gravy.

For onion - shallot emulsion

1. Peel and cut off the hairy roots and green tops of Onions and Shallots. Chop these, lengthwise, into uniform pieces.
2. In a 'Kadahi', heat the oil till foam disappears, and then add butter and Suet (if used). Deep fry the chopped Onions and Shallots on medium heat,

. When these turn golden-brown and become crisp, strain oil, etc., thoroughly thorough a colander, or a strainer. This oil can be used for cooking, or for future frying of Onions and Shallots.

3. Grind these fried Onions and Shallots in a Stone Mortar by means of a Wooden Pestle
Then, while adding enough hot water slowly, continue grinding till it turns into a Milky Emulsion, which is now ready for use