Non-Veg Frankie - Egg Kathi Roll

Non-Veg Frankie - Egg Kathi Roll -

Egg Rolls are the most popular of all street foods in Kolkata, apart from the phuchkas(Calcutta Style Pani Puri), Jhal Muri and many more.  If ever you visit Calcutta, make sure to have all of their famous street foods including the rolls of various kinds. This is a modified version of the Calcutta roll, what used wheat paratha and also less oil. But nevertheless tastes delicious with the right sauces and spices.

Ingredients:

4 plain whole wheat parathas
4 eggs
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup cabbage thinly sliced
2 green chilies, finely chopped
juice from 1 lemon
chat masala and salt to taste
tomato ketchup
mustard sauce

Method:

Combine the sliced onions, peppers, green chillies, cabbage along with salt, chaat masala and lemon juice and keep aside.
Beat one egg with salt and pepper in a small bowl (we will beat them one at a time and not all four eggs together)
Heat an omelette skillet, add a teaspoon of oil; pour in the whisked egg into the skillet. Swirl it around so it spreads to the entire skillet surface.
Before the egg starts cooking, place the paratha on the egg and press it gently. Flip the paratha when the egg is done and cook for a few seconds.
Remove the egg paratha from the skillet and place it on a board with the egg side facing up. Place a portion of the onion mixture in the center.
Drizzle some tomato and mustard sauce and make a roll. Wrap up the roll into lunch paper or greaseproof paper to hold it together. Serve hot.
Repeat the same procedure for the remaining eggs, parathas and onion mixture.

Non-Veg Frankie - Kathi Kabab Roll

Non-Veg Frankie - Kathi Kabab Roll -

This delicious dish is easily put together and really tasty. It originated in Kolkatta/ Calcutta and is often called the Calcutta Kathi Roll. Juicy morsels of spicy chicken are wrapped in Paratha that has been coated with egg! It is best, to ensure smooth workflow, to make the parathas and chutney required for the rolls (see ingredient list), before you prepare the chicken. That way, when the chicken is ready, all you need to do is assemble the rolls!

Ingredients:

3 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1 large onion sliced thinly
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder (see link below for recipe)
300 gms boneless, skinless chicken cut into 2" cubes/ pieces
3 tomatoes chopped fine
Salt to taste
6 Parathas (see link below for recipe to make these pan fried flabreads)
6 eggs
1/2 cup vegetable/ canola/ sunflower cooking oil
1/2 cup Mint-Coriander Chutney (see link below for recipe)

Preparation:

Heat the oil (3 tbsps) in a deep pan on medium heat. When hot, add the cumin seeds and fry for a minute.
Add the sliced onions and fry till soft. Add garlic and ginger pastes and fry for 1 minute. Now add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).
Add the chicken pieces and brown. Add the tomato and salt to taste. Stir well and add 1/2 cup of water. Cook till chicken is tender. There should be almost no gravy at this stage.
Heat a frying pan on low heat and add a tablespoon of oil to it. While the oil is heating, break an egg in a bowl. Season with salt to taste and whisk the egg till fluffy. Pour onto the pan and spread by tilting the pan from side to side. Now quickly put a Paratha onto the still 'wet' egg and allow to cook. The egg will soon cook and 'set'. This is when you flip the egg-paratha over. Cook for 30 seconds and remove from the pan.
To assemble the rolls: Lay one egg-paratha on a plate and spread Mint-Coriander Chutney on it. How much is a matter of personal choice. Now add roughly 2 tbsps of the cooked chicken in a line down the center of the paratha. Roll tightly. You can wrap in foil at this stage, to help keep the lot together and tidy for eating - the filling can fall out otherwise. Serve hot.

Fish Fingers

Fish Fingers -

A delicious non vegetarian starter for the fish lovers.

Ingredients:

Butter fish: 250 gm, or any fish which has thick flesh.
Ginger garlic paste: 1/2 tsp.
Red chilly powder: 1/2 tsp.
Salt: 1/2 tsp, approximately, because soya sauce contains salt be careful while adding salt.
Soya sauce: 1/2 tsp.
Red chilly sauce: 1/2 tsp
Pepper powder: 1/2 tsp.
Oil to fry.

For the Crumb Coating:
Bread: 5 to 6 slices.
Egg: 1/2, lightly beaten.

Method:

Slice the fish into small strips and rub them with ginger garlic, salt, soya sauce, red chilly sauce, pepper powder, and red chilly powder. Keep them for at least 1 hour. Preferably in the fridge.
Crumble the bread with your hands and put them into your small chutney grinder.
Give it a pulse or till you get coarse bread crumbs.
Pour the lightly beaten egg (half egg should be enough) into the marinated fish and mix well.
Put the bread crumbs into a plate and take each fish and coat nicely with the bread crumbs.
Deep fry them in hot oil.
That's it fish fingers are ready!!
Serve hot with tomato sauce.

Fish Kabiraji Cutlet

Fish Kabiraji Cutlet -

Fish cutlets in kabiraji style meaning fried fish in egg net. This recipe is the result of British influence on the Bengali cuisine and the word kabiraji has probably the origin in ‘coverage’ as the cutlets are covered in a lacy egg net.

Ingredients:

Bekti (bhetki) fillet: 10
Mustard powder (yellow): 1/2 tsp
Black pepper powder: 1/2 tsp
Red chili powder: 1 tsp
Coriander and mint leaves (chopped): 1 tsp
Eggs : 10
Cornflour: 2 tbsp
Breadcrumbs (optional): 2 tsp
Juice of one lemon
Salt to taste

Method:

Wash the bekti fillet under running water, pat them dry and soak in salt and lemon juice for 20 minute.
Next mix the mustard powder, red chili powder, black pepper powder, coriander and mint leaves together and apply on the each of the fillet evenly and refrigerate it for another 20 minute.
Meanwhile beat the eggs and mix the cornflour, breadcrumbs with little salt and reserve it.
Heat some oil in a pan and add one or two tablespoon of egg mixture.
As soon as it becomes fluffy add the marinated fish fillet and quickly cover it with the egg mixture. Fry on low to Medium heat till done.
Serve hot with kasundi (Bengali mustard sauce) and regular salad.

Prawn Cutlet

Prawn Cutlet -

Cutlet is a Bengali snacks which is kind of everyday necessity with evening tea. Of course Bengali community being seafood lover Fish and prawn cutlet scores high on their preference.

Ingredients: 

Prawn 250 grms ( washed and peeled.
Ginger paste 1 tablespoon
Onion 1 ( finely chopped)
White vinegar ½ tablespoon
Tomato Ketchup ½ tablespoon
Green chillies 2 pieces ( chopped)
Eggs 2 piece
Gram Flour 3 tablespoon
Corn flour 1 tablespoon
Salt 1 tablespoon

Method:

Scale the Prawns . Mix ginger paste, chopped onion, chopped green chillies, tomato ketchup and salt and marinate the prawns for 10 mintues
In another bowl mix eggs, cornflour, grams flour and salt and make a smooth paste. Coat the marinated prawns with this mixture and deep fry it. Prawn cutlet is ready. Serve it with Onion - cucumber salad and ‘ Kasundi’ ( Mustered Chutney).

Fish Rolls

Fish Rolls -

Boiled fish fillets mixed with besan and masalas, shaped into rolls and deep fried.

Ingredients:

Fish fillets,boiled and mashed 400 grams
Gram flour (besan) 1 1/2 cups + 2 tablespoons
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Salt to taste
Onion ,finely chopped 1 medium
Chaat masala 1/2 teaspoon
Fresh mint leaves,finely chopped 25-30
Bread crumbs 2-3 tablespoons
Oil to deep fry

Method:

Heat sufficient oil in a non stick kadai. Mix together 1½ cups besan, ginger-garlic paste, ½ tsp red chilli powder, turmeric powder, salt and approximately ½ cup water to make a thick batter. Place fish fillets in a bowl. Add onion, remaining red chilli powder, chaat masala, salt, mint leaves and mix.
Spread the remaining besan and breadcrumbs in separate plates.Make small elongated rolls of the fish mixture. Dust each roll with dry besan. Dip in the besan batter and coat them with breadcrumbs.Deep fry in the hot oil till golden and crisp. Drain on absorbent paper. Serve hot.

Chicken Popcorn

Chicken Popcorn -

Marinated chicken strips rolled in powdered cornflakes and deep fried.

Ingredients:

Boneless chicken breasts 2
Ginger-garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Crushed black peppercorns 1/4 teaspoon
Chaat masala 1 teaspoon + for sprinkling
Juice of ½ lemon
Egg 1
Refined flour (maida) 6 tablespoons
Cornflour/ corn starch 2 cups
Bread crumbs 1/2 cup
Oil to deep fry

Method:

Slice the chicken into thin diagonal pieces and further cut it into small pieces and place in a bowl. Add ginger-garlic paste, red chilli powder, crushed black peppercorns, chaat masala, lemon juice, egg, 3 tbsps maida and mix well.
Set aside to marinate for 10-15  minutes. Put cornflakes, remaining maida and breadcrumbs in a mixer jar and grind into a powder.
Heat sufficient oil in a kadai. Coat the chicken pieces with the cornflakes mixture and slide them in the hot oil. Deep fry till golden and crisp. Drain on absorbent paper. Sprinkle some chaat masala and serve hot.

Crispy Chicken

Crispy Chicken -

Marinated chicken cubes air fried till crisp.

Ingredients:

Boneless chicken 400 grams
Corn flakes 1 cup
Refined flour (maida) 1 tablespoon
Cornflour/ corn starch 1 tablespoon
Salt to taste
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Red chilli paste 1 tablespoon
Vinegar 1 teaspoon
Egg 1
Oil 1 tablespoon

Method:

Crush cornflakes in a blender. To make marinade, mix refined flour, cornstarch, salt, ginger paste, garlic paste, red chilli paste, vinegar and egg well.
Cut chicken into 2 inch cubes and add and mix well. Add oil, mix and refrigerate for 1 hour. Spread crushed cornflakes on a plate.
Coat marinated chicken pieces in it and place in air fryer container. Fit container in the stand and air fry at 180°C for 10 minutes. Serve hot.

Crab Cakes

Crab Cakes -

Crabmeat mixed with brown breadcrumbs, mayonnaise , onion, pickled gherkins and seasoning and fired in an air fryer.

Ingredients:

Crab meat,tinned 6 tablespoons
Brown bread slices 4
Onion ,chopped 2 tablespoons
Pickled gherkin,chopped 1 1/2 tablespoons
Mayonnaise 2 tablespoons
Salt to taste
Black pepper powder to taste
Parsley,finely chopped 1 tablespoon
Refined flour (maida) 1 1/2 tablespoons
Egg 1
Oil for brushing

Method:

Halve brown bread slices and place in a blender jar. Crush to make breadcrumbs.Put onion, gherkin, crab meat, mayonnaise, salt, pepper powder, parsley, ¼ of the bread crumbs, refined flour and egg in a bowl and mix well
Spread remaining breadcrumbs on a plate. Divide crab mixture into large portions and shape them into cakes. Coat well with breadcrumbs and refrigerate for 10-15 minutes.
Brush the tray in the air fryer with little oil and place crab cakes on it. Drizzle some oil on top and fit tray into the air fryer.
Fry crab cakes at 200°C for 2 minutes. Reduce temperature to 180°C and fry for 10 minutes. Serve hot with tomato ketchup.

Chicken Malai Kabab

Chicken Malai Kabab -

Boneless chicken pieces marinated with cheese and other spices, strung onto skewers and cooked.

Ingredients:

Boneless chicken ,cut into small pieces 4
Cream 1 cup
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Nutmeg powder a pinch
Green cardamom powder 1 teaspoon
Black pepper powder 1/4 teaspoon
Juice of 1 lemon
Salt to taste
Processed cheese,grated 1 cup
Cornflour/ corn starch 1 tablespoon
Oil to cook
Silver warq for garnish

Method:

Preheat the oven at 180° C. Place chicken pieces in a bowl, add ginger paste, garlic paste, nutmeg powder, green cardamom powder, black pepper powder, lemon juice and salt and mix well. Keep aside for 20 minutes.
Mash the cheese in a parat, add cornflour and mix well. Add the chicken and mix well.Add cream and mix lightly. Transfer into a bowl and keep aside to marinate for 1 hour.
String the chicken pieces onto skewers and place them on a baking tray, drizzle the remaining marinade on them and place the tray in the preheated oven.
Drizzle a little oil over the chicken and cook turning sides for about 20 minutes or till evenly golden. Transfer the chicken onto the serving plate, decorate with silver warq and serve.

Masala Fried Fish

Masala Fried Fish -

Fish pieces marinated with a spicy masala and air fried till golden and crisp.

Ingredients:

Boneless fish,cut into 2 inch pieces 400 grams
Salt to taste
Turmeric powder a pinch
Lemon juice 1 teaspoon
Cumin seeds 1 teaspoon
Coriander seeds 2 teaspoons
Cloves 3-4
Dried red chillies 3-4
Ginger 1 1/2 inch pieces
Garlic cloves 5-6
Tamarind pulp 1/2 teaspoon
Semolina (rawa/suji) 1/2 cup
Oil a little

Method:

Sprinkle salt, turmeric powder and lemon juice on the fish pieces. Dry roast cumin seeds, coriander seeds, cloves till fragrant.
Put red chillies, ginger, garlic and roasted spices into a mixer jar and grind with a little water, salt, tamarind pulp till smooth. Apply this masala on the fish pieces all around and marinate for 10-15 minutes.
Roll them in semolina till well coated on all sides and drizzle a little oil on them. Brush the basket of the air fryer with a little oil and place the fish pieces on it.
Process the fryer at the highest temperature for 10-12 minutes. Serve hot.

Tip:

You can deep fry or shallow fry the fish as an alternative.

Kali Mirch Ka Gosht

Kali Mirch Ka Gosht -

Mutton on the bone cooked with whole garam masala and flavored with Punjabi garam masala powder and plenty of crushed peppercorns.

Ingredients:

Black peppercorns,crushed 1 tablespoon
Mutton,cut into 1½ inch pieces 750 grams
Oil 3-4 tablespoons
Black cardamoms 4
Cloves 6-8
Cinnamon 1 inch stick
Onions,sliced 2 medium
Turmeric powder 1/2 teaspoon
Ginger-garlic paste 2 tablespoons
Salt to taste
Punjabi garam masala powder 1 teaspoon
Juice of 1 lemon

Method:

Heat oil in a non stick pan. Add black cardamoms, cloves, cinnamon, onions and sauté till the onions turn a light brown. Add mutton and sauté till it turns slightly brown.
Add turmeric powder, ginger-garlic paste and sauté. Add salt and mix well.  Cover and cook for 25-30 minutes, adding water at regular interval and stirring in between.
Add Punjabi garam masala, crushed black peppercorns and lemon juice and mix well. Transfer onto a serving bowl and serve hot.

Pepper Chicken

Pepper Chicken -

Ingredients:

Crushed black peppercorns 1 tablespoon + 2 teaspoon
Boneless chicken breasts,cut into dices 2
Salt to taste
Coriander powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 2 teaspoons
Egg 1
Curry leaves 16-18
Juice of 1 lemon
Ginger-garlic paste 1 tablespoon
Rice flour 3 tablespoons
Oil for deep-frying
Coconut oil 1 tablespoon
dried coconut slices 12 - 15
Mustard seeds 1 teaspoon

Method:

Combine chicken pieces, salt, coriander powder, turmeric powder, 1 tsp red chilli powder, 1 tbsp crushed peppercorns and egg in a bowl and mix well.
Finely chop 5-6 curry leaves and add along with lemon juice and mix well.
Add ginger-garlic paste and rice flour and mix well.
Heat sufficient oil in a kadai. Deep-fry chicken pieces till golden and crisp. Drain on absorbent paper.
Heat coconut oil in anon-stick pan. Add dried coconut slices and sauté till well browned and crisp. Add mustard seeds and let them splutter.
Add remaining curry leaves, 2 tsps crushed peppercorns, little water and mix well.
Add salt, remaining red chilli powder and cook for a minute.
Add fried chicken and toss to mix. Let it get heated through.
Serve hot.

Rajasthani Chicken Tikka

Rajasthani Chicken Tikka -

Masaledar murgh tikka Rajasthani style.

Ingredients:

Boneless chicken,cut into 1 inch cubes 400 grams
Kashmiri red chilli powder 1 teaspoon
Lemon juice 1 tablespoon
Salt to taste
Oil 3 tablespoons
Melted butter 2 tablespoons
Chaat masala 1/2 teaspoon
Onions,cut into rings 2 medium
Lemon,cut into wedges 1 medium

Marinade:
Yogurt 1/2 cup
Red chilli powder 1 teaspoon
Clove powder 1/4 teaspoon
Salt to taste
Ginger paste 2 tablespoons
Garlic paste 2 tablespoons
Lemon juice 2 tablespoons
Garam masala powder 1 teaspoon

Method:

Place chicken cubes in a deep bowl. Add chilli powder, lemon juice and salt and mix well till the chicken cubes are evenly coated. Cover with a cling film and allow to marinate for half an hour, preferably in the refrigerator.
To make the marinade, place the yogurt in a muslin cloth. Gather in the edges and tie it up into a bundle and hang till all the water drains out.
Transfer the drained yogurt into a bowl. Add red chilli powder, clove powder, salt, ginger paste, garlic paste, lemon juice and garam masala powder. Whisk well to a smooth mixture.
Apply this yogurt mixture over the chicken cubes till they are well coated. Cover with cling film and refrigerate to marinate for three to four hours. Thread the chicken cubes onto skewers.
Heat oil in a non-stick grill pan. Place the skewers on the pan and cook, rotating the skewers for even cooking, for ten to twelve minutes. Baste with melted butter and cook for two minutes more.
Sprinkle chaat masala and serve with onion rings and lemon wedges.

Chicken 65

Chicken 65 -

This is one of the most popular Indian chicken starter recipe and being able to re-create restaurant style chicken 65 at home, successfully, gives one a high.

Ingredients:

Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
Oil for deep frying
Yogurt - a little less than 1/2 cup (perugu/curd)
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1/4 tsp
For Marinade:
Turmeric powder - large pinch
Red Chili powder - 1 tsp
Black pepper powder - 1/4 tsp
Ginger garlic paste - 1 tsp
Lemon juice - 1/2 tbsp
Salt to taste
To coat chicken that has been marinated:
Egg - 1
Cornflour - 1 1/2 tbsp
Rice flour - 1/2 tbsp
For Tempering/poppu/tadka:
Cooking oil - 1/2 tbsp
Curry leaves - 1 sprg
Garlic - 2 cloves, minced (optional)
Ginger - 1/2", minced
Green chilies - 4-5, slit length wise

Method:

Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside.
After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required.
Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces.
Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts.
Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix.
Remove onto a serving plate. Garnish with coriander leaves.

Tips:

Garlic is optional ingredient.
Yogurt/Curd is essential ingredient. It gives the chicken texture and flavor.

Samosas

Samosas -

These stuffed savoury pastries are a traditional Indian favourite. Lamb and spices are cooked together to create a mouthwatering filling for the easy to make pastry. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Ingredients:

250g plain flour
1/2 teaspoon salt
30g butter
4 tablespoons water
1L oil for deep frying
30g butter
1 small onion, chopped
2 cloves garlic, chopped
2 green chillies, chopped
1 tablespoon fresh root ginger, chopped
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
350g minced lamb
1 teaspoon salt
2 teaspoons garam masala
1 1/2 tablespoons fresh lemon juice

Method:

In a medium bowl, mix flour, salt and butter until the mixture resembles fine breadcrumbs. Pour in water, using more (up to approximately 60ml) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
Heat oil in a large, deep frying pan to 190 degrees C.
Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chillies and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chilli powder, lamb and salt. Cook until the lamb is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
Divide dough into 15 equal portions. Roll portions into balls, then flatten into 10cm circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb mixture. Dampen top and bottom edges of cones, and pinch to seal.
Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on kitchen roll. Serve warm.

Spicy Indian Seekh Kebabs

Spicy Indian Seekh Kebabs -

This recipe hails from North India. They're great as a main, sandwich filler or for picnics. Leftovers can be frozen.

Ingredients:

250g (9 oz) minced lamb or chicken
200g (7 oz) channa dhal
4 green chillies
handful chopped fresh coriander
handful chopped fresh mint
1 teaspoon turmeric
1 teaspoon chilli powder
1 dessertspoon cumin
1 teaspoon allspice
250ml (9 fl oz) water
50g (2 oz) fresh breadcrumbs
1 egg
1 dessertspoon salt
skewers
vegetable oil for frying (optional)

Method:

Add the meat, dhal, chillies, herbs, spices and water to a pressure cooker and cook according to manufacturer's instructions. Once pressure has been released, open the cooker and allow the mixture to cool slightly.
Once cooled, process the mixture along with the breadcrumbs, egg and salt.
Take handfuls of the mixture and wrap around each skewer, forming the shape of a sausage.
Shallow fry the kebabs in a large frying pan over medium high heat. Alternatively, brown the kebabs under the grill, turning once to brown on both sides.

Spicy Beef Kebabs

Spicy Beef Kebabs -

Ingredients:

 2 tablespoons beef bouillon granules
 2 tablespoons water
 3 cloves garlic, minced
 2 teaspoons cayenne pepper
 1/2 teaspoon salt
 1 teaspoon black pepper
 1 1/2 pounds beef sirloin, cut into 1/2-inch cubes
 10 wooden skewers, soaked in water for 1 hour
 2 tablespoons vegetable oil

Method:

Dissolve bouillon in water. Stir in the garlic, cayenne pepper, salt, and black pepper. Toss the meat in the marinade, cover, and marinate in the refrigerator for at least 2 hours.
Preheat a grill for high heat.
Skewer the beef cubes, using 6 to 8 pieces per skewer. Pour the oil onto a plate, and roll the skewers in it to coat them on all sides.
Grill the skewers, turning frequently, until the beef has turned light pink, 12 to 15 minutes.

Kerala Beef Fry

Kerala Beef Fry -

This delicious dish is a favorite in the South-Indian state of Kerala. Kerala Beef Fry is served not just as a snack when friends visit, but also as a main course dish with Dosas, Idlis or Appams.

Ingredients:

1 kg beef cut into 2"-long, 1"-thick strips
2 large onions sliced very thin
2 large tomatoes chopped fine
2 tbsps ginger paste
2 tbsps garlic paste
2-3 green chillies
3 tbsps coriander seeds
4 tbsps fennel seeds
8 cloves
Seeds of 6 green cardamom
1" stick of cinnamon
25 black peppercorns
For tempering: 1 large onion chopped fine
50 curry leaves
1 cup fresh coconut cut into 1"-long, thin slivers
1 tbsp mustard seeds
4 tbsps vegetable/ canola/ sunflower cooking oil

Preparation:

Heat a flat pan on a medium flame till hot. Reduce the flame to simmer. Put the fennel, coriander seeds, cloves, peppercorns, cardamom seeds and cinnamon on the pan. Roast, stirring often till the spices begin to get slightly darker and give off their aroma. Turn off fire. Allow to cool slightly.
Grind the above roasted spices into a coarse powder in a clean, dry coffee grinder.
Put the meat, sliced onions, green chillies, tomatoes, ginger and garlic pastes and ground spices into a large mixing bowl. Mix well till all the meat is coated. Keep aside to marinate for an hour.
After an hour, put the above mixture into a large deep vessel and set up to cook on a medium flame. Do not add any water as the meat will give off its own juices. Cook till the meat is tender.
In a separate small pan, heat the cooking oil on a medium flame till hot and add the chopped onions to it. Fry till transparent.
Add the curry leaves and mustard seeds and cook till they stop spluttering. Now add the coconut slivers. Cook till they begin to turn a pale golden color.
Add this tempering mixture to the meat and mix well. Turn on the fire (medium flame) under the vessel containing the meat and cook, stirring often, till the meat browns. The whole dish begins to turn a deep, dark brown in color. This dish traditionally has no gravy at all and is dry so if water is present, make sure to dry it off.
Serve hot with Idlis, Dosas or Appams.

Garlic Lamb Chops

Garlic Lamb Chops -

Quick and easy to cook, lamb chops mixed in with a range of flavours & garlicky undertones.

Ingredients:

1 kg lamb chops
15 garlic pods
5 green chilies
Salt
1 tsp black pepper
3 tsp vinegar essence
1 Tbsp butter
2 Tbsp olive oil

Method:

Make a paste of garlic, green chilies and salt.
Add the paste to lamb chops, vinegar essence, black pepper powder and gently massage flavors in the lamb chops.
Then heat up a pan and drizzle it with olive oil.
Sear the chops till they cook properly. (Approx. 7-8 minutes)
Add butter, mid-way through searing the chops till they are subtly blackened.