fatmanyash

hi all this recipe is for my friend the doe eyed tejashree from belgaum, its my take on chicken 65,something which is great chakna, and i used to eat off haat gaadis when in hyderabad.

1. chicken with no haddi- 500 gms
2. besan- 25 gms
3. corn flour- 20 gms
4. ginger and garlic paste- 10 gms
5. salt- to taste
6. red chilly powder- 10 gms
7. lime juice- 2nos

marinate the chicken cut into abt 20 gms bite size pieces and deep fry till lightly crispy.

then

1. beat 50 gms yoghurt/dahi with
2. 5 gms jeera pdr
3. 5 gms dhania pdr
4. pinch turmeric pdr

finally

take heavy bottomed pan, kadhai, something to cook in and

1. heat 10 gms oil
2. add 1 sprig kadhi patta
3. & 1 green chilli finely chopped , saute lightly, add the yoghurt mix, and the chicken pieces, and stir fry till dry.

then serve hot as chakna, for pre wedding snack , like i did for mine..

1. Chicken with bone skinless-2kgs
2. yoghurt- 250 gms
3. onions sliced - 1kgs( then fried til golden brown) reserve abt 10% for topping of biryani.
4. xxx garam masala- 5gms
5. ginger and garlic paste-40gms
6. mint- 50 gms chopped
7. coriander - 50 gms chopped
8. red chilli powder-25 gms
9. turmeric- 2-3 gms
10. raisins-50 gms
11. salt - to taste
12. gren chillies chopped-15 gms
13. tomatoes 200 gms chopped
14. Basmati rice- 1kgs
15. green cardamom-5-6 nos
16. bayleaf- 1nos
17. cloves-2-3 nos
18. cinnamon- 1 small stick
19. saffron- 1 gms soaked in 50 ml milk
20. oil- 30 ml
21. ghee- 50 gms

Method-

• marinade the chicken with ingredients no 2 to 13.has to be atleast 12 hrs…ideal case scenario.
• take a pot of water ,, add the whole,spices and oil and cook the rice till 70% cooked.drain.
• In a heavy bottomed pot which has a tight fitting lid ,put the chicken pieces with all the marinade.
• pour the rice over the same.heat the ghee add the saffron and milk mixture and pour over the rice.top with the fried onions and some more mint sprigs.
• cover with atight fitting lid and maybe some foil as well.
• hight heat for abt 15 mins.then very very low heat for abt 30 mins.
• the smell should be able to tell you when the biryani is done.
• take off the lid, stir all together.the rice shouldnt be mashed , nor the chicken burnt or undercooked, and there should be a heavenly aroma.

P.s sometime i also add some rosewater to the top before covering.

1. Lamb cubes preferably with bone-500gms
2. yoghurt plain-100gms
3. ginger garlic paste-10gms
4. garam masala-2gms
5. turmeric-pinch
6. red chilli powder-5gms
7. onions-200gms
8. tomatoes 250gms
9. ground coriander powder-10gms
10. jeera powder-5ms
11. curry leaves-1sprig
12. coconut-50gms grated
13. oil-25gms
14. cardamom-2-3 nos
15. cinnamon stick-1 small piece
16. cloves-2-3 nos

Method

• heat oil, add chopped onions and brown well,add the whole spicesand then tomato and finally the lamb.
• simmer till lamb is tender,and add the rest of ingredients.finally add chopped coriander and serve hot.
• Better if made a day before then eaten.

hi guys here is a traditional maharashtrian recipe from my mum its for soimething called “kharvas”,the ghati version of creme caramel, and cheesecake all rolled in one.

milk-1lts(this is special milk which is obtained within 12 hrs after a cow/ buffalo give birth and in marathi is called cheek, english is called colostrum or beestings.u take 1part of this thick sap like milk and mix with 2 parts of regular milk)
jaggery -200gm grated.
nutmeg- pinch
cardamom powder- pinch
mix all till well blended, taste for sweetness then pour in greased tin and steam on low heat till set.the high protein content means it sets wihtout any eggs.
chill and serve.in dadar u get it sometimes at aswad, near sena bhavan.

bloody delicious .also extremely healthy, since it contains high ammts of casein,and immunogens.

dessicated coconut- even better if you take fresh coconut and sun dry it.250 gms
garlic cloves- semi dried again in sun is best-200gms
dry red chillies- abt4-5
jeera-1/4 tsp
salt-to taste
sugar-pinch.

whizz all in mixie,and enjy w/ vadapav or bread.

gram flour- 200 gms

wheat flour- 200 gms

fresh methi chopped- 100 gms

green chillies- 2nos

chilli powder- pinch

sesame seeds-25 gms

turmeric- pinch

jeera powder- 2 gms

salt- 5 gms

oil- 25gms

water to form dough.

knead all form a dough.roll out to 6 inch thin rounds…cook on a griddle top…with a little oil..eat w/ mint chutney, or pickle

minced meat-1kgs beef or lamb- minced very fine ..

fried cashew paste-100gms

besan flour- 100 gms roasted w/ 50 gms of ghee

chilli powder-5gms

garam masala-pinch

chopped onions-100 gms

mint- 2sprigs chopped

coriander- 2 sprigs chopped

ginger and garlic paste-10gms

rose water- few drops

knead all very well..form in small patties, and pan fry on griddle..serve hot w/ mint chutney

1. black urad dal-1kg
2. tomato fresh- 200 gms
3. kasoori methi- 5 gms
4. butter- 250 gms-(u can increase this to 500 gms or even a kilo , for the sake of your already overburdened arteries/hearts i have reduced it)
5. cream- 250 gms(same goes for this too)
6. ginger-25 gms, julienne
7. garlic-20 gms sliced
8. red chilli powder-1tsp
9. cumin whole-1/4 tsp
10. green chillies-2-3 nos
11. corainder- yeah why not..

well soak the dal the night before.the next day boil boil, boil (very heavy botomed pot)skimming off the scum which forms on top.normal this.till the dal starts to get very mushy, until then do not stir, just skim

then heat a litlle butter, add everything else(except the cream), saute a little and add to the dal.

then add the remaining butter and cream and continue to cook the dal till it gets nice and thick and ceamy.

when done u can add more or less green chilli, and ginger, and like i said before more butter or cream.

variations - folks add chana dal, and rajma to it also. even the process stays the same.

and the twist which i spoke abt.yeah when dal is cooked take a pice of live coal in a bowl, add some whole spices(i use some cloves and a cinnamon stick) to it and a little blob of butter, put the bowl on top of the dal and cover w/ a tight fittling lid.repeat abt 4 times to get a nice smoky aroma.

some folks after all this is done will make another tadka w/ onions and tomatoes and fry the dal..u could do it..also..yeah and if u make w/ tomato paste , will get better colour.

1. flour-1kgs
2. yeast-20gms
3. sugar-20 gms
4. water-450 ml
5. salt-25 gms
6. oil-20 ml+some for brushing after baking.

method

mix items 1-6 and form smooth dough.clingwrap and allow to rise.then knock back and scale into 20 gm balls.elongate slightly and keep to proof again on greased tray. this time keep them quite close to each other so that they should start to stick.proof again till risen.

bake at 450 F for abt 10-12 mins

when finished with the baking ,brush with oil as soon as it comes outta the oven,use as required, with pav bhajee, or lentil crusted potato cakes, and green chutney.

1. cooked potatoes mashed up-1kgs
2. oil-20ml+for deep frying
3. mustard seeds black-1tsp
4. cumin seeds-1/4 tsp
5. curry leaves-1 sprig
6. green chillies chopped -2 nos
7. onions finely chopped-200 gms
8. turmeric- pinch
9. red chilli powder-pinch
10. ginger chopped-10 gms
11. garlic -5gms
12. sugar- 1tsp
13. asafoetida-pinch
14. corainder chopped- 3springs stem and all.

• methode batatwodoise
• heat oil, add mustard seeds, when they start to,crackle, add everything else, and saute lightly.
• make small balls or patties with this mixture.

methode battery water.

1. chickpeas flour /besan-500gms
2. water for batter-
3. baking powder-1/4 tsp
4. turmeric- pinch

• mix all whisk well, and form fairly thickish batter.
• dip the potato balls in the batter, and deep fry.
• serve with how green was my chutney and “noel dias”es pavs.