A very simple and fast recipe to make, this Bhindi (Okra) raita is suitable as an accompaniment for any dish.
Ingredients: Bhindi (Okra) – 100 gms, chopped Curd – 100 ml Black Salt – a pinch Chaat Masala Powder – 1/4 tsp Cumin Powder – 1/4 tsp Red Chilli Powder – a pinch Salt as per taste Oil as required
To Garnish: Coriander Leaves Curry Leaves – lightly fried in hot oil Mustard Seeds – tempered in hot oil
Method: 1. Heat oil in a deep frying pan over medium flame. 2. Add the bhindis and fry until crisp. 3. Remove and drain excess oil. 4. Mix all the other ingredients in a bowl. 5. Add the fried bhindis and mix. 6. Garnish with mustard seeds, coriander leaves and curry leaves. 7. Serve at once.
A delicious chicken curry with ground coriander masala paste. Best served with rice, roti or dosa.
Ingredients: Chicken – 500 gms, chopped Coconut Oil – 50 ml Coriander Leaves – 1 bunch Shallots (Sambar Onions) – 100 gms Tomatoes – 2 to 3 Green Chillies – 3 to 4 Ginger Garlic Paste – 2 tbsp. Cashew Nuts – 3 to 4 tblsp Curry Leaves – few Coconut – 1/2, grated Salt as per taste Cinnamon – a small piece Cloves – 1 to 2 Cardamoms – 1 to 2 Coriander Powder – 1 tsp Red Chilli Powder – 1/2 tsp Cumin Powder – 1/4 tsp Pepper Powder – 1/4 tsp Saunf Powder – 1/8 tsp + 1/8 tsp
Method: 1. Heat 1 to 2 tbsp. oil in a pan over medium flame. 2. Add coriander powder, coriander leaves, grated coconut, red chilli powder, green chillies and cashew nuts. 3. Saute for 1 minute and remove. 4. Cool and then grind to a smooth paste. 5. Heat remaining oil in another pan over medium flame. 6. Add cinnamon, cloves, cardamoms, 1/8 tsp Saunf powder, curry leaves, shallots, tomatoes, ginger garlic paste and sauté for 2 to 3 minutes. 7. Add the chicken pieces and mix well until evenly coated. 8. Add salt, pepper powder, remaining Saunf powder and cumin powder. 9. Mix well. 10. Pour enough water and simmer for 5 to 10 minutes or until chicken is cooked. 11. Add the ground paste, stir and bring to a boil. 12. When the gravy starts to thicken, remove from flame and serve hot as a side with rice, dosa, pulao or roti
Nargisi Kofta Curry is a delicious, simple and easy to make dish with eggs stuffed inside a mutton keema ball and cooked in a rich gravy (very similar to the Scotch Eggs). The koftas can also be deep fried if desired.
Ingredients: Minced Mutton – 500 gms Shallots (Sambar Onions) – 10 Ginger – 1/2 inch piece, peeled Garlic – 5 cloves Green Chillies – 5 Coriander Leaves – big handful Roasted Gram – 3 tblsp Coconut – 2 tblsp, grated Turmeric Powder – 1/2 tsp Cinnamon – 2 Cardamoms – 2 Cloves – 2 Salt as per taste
Method: 1. Grind the ingredients given for grinding without adding any water to a smooth paste. 2. Combine the mutton, shallots, ginger, garlic, green chillies, coriander leaves, roasted gram, grated coconut, turmeric powder, cinnamon, cloves, cardamoms and salt in a mixer. 3. Grind to a smooth paste without adding any water. 4. Heat oil in a large wide pan over medium flame. 5. Add the cardamoms, cloves and cinnamon. 6. After 10 seconds, add the onions and saute until golden. 7. Add ginger garlic paste and stir well. 8. Add red chilli powder, turmeric powder, coriander powder, tomatoes and salt. 9. Stir well and cook until the oil starts to separate. 10. Pour 2 cups of water and simmer until the raw smell disappears. 11. Make 6 balls of the mutton mixture. 12. Shape it into a cup and keep one egg in the middle. 13. Fold carefully and shape it into a ball once again. 14. Do the same for all the eggs using the remaining mutton mixture. 15. Gently drop this into the sambar. 16. Simmer over medium flame for 10 minutes. 17. Add the ground coconut paste and stir gently. 18. When the oil starts to separate remove from flame. 19. Garnish with coriander leaves. 20. Serve with naan.