1. canned mackerel  in tomato sauce- drained 1 can
2. red onion chopped- 50 gms
3. green chilli chopped- 1-2 no  depending on how hot you want it to be
4. fresh coriander sprigs- 1-2 chopped.
5. lemon /lime juice- enough to give it that kick.

thats all thats required. really you could whizz it in a chopper/moulinex or mix well together with a fork. spread on top of crackers and serve.

One leg of mutton or lamb de-boned

Add some oil or ghee to the mutton and coat it well. This helps in the next process. Now add the ground spices and salt to the mutton and rub in with fingers. It will coat the mutton well. Your kitchen will get fragrant . Now in the food processor,  add the fried onions, fresh coriander, the ginger, garlic, the mint leaves and some water and create a fine paste. Add this to the mutton and massage with your hands. This will now coat the mutton in the masala. At this stage, you will have no choice but to stick in a finger and taste the marinade….it will smell so good

After you have removed the lid, taste for seasoning. By now your neighbours have rung the bell, asking you if they can join you for dinner

One leg of mutton or lamb de-boned
A : Marinade :
1. One cup Fried onions. The packaged stuff works too. Otherwise you can fry the onions.2. 4 Green cardamom, 02 black cardamom, 5 cloves, 1 inch cinnamon stick, one javitri, crushed pepper corns 7 or 8, one tea spoon of saunf (aniseed). Dry roast these spices on a tava. When roasted and fragrant, grind to a powder.(  i do this differently is to use the microwave  to toast them for about 30-45 seconds)3. Plain yogurt. Try the packaged greek yogurt, but otherwise get the thick yogurt. 4. One bunch of fresh coriander leaves5. About 20 mint leaves. Optional6. One one inch piece of fresh ginger & 6-7 cloves of fresh garlic.7. 15 cashew nuts. boil the cashewnuts in the water and grind to a smooth paste8. Salt to taste.
Add some oil or ghee to the mutton and coat it well. This helps in the next process. Now add the ground spices and salt to the mutton and rub in with fingers. It will coat the mutton well. Your kitchen will get fragrant . Now in the food processor,  add the fried onions, fresh coriander, the ginger, garlic, the mint leaves and some water and create a fine paste. Add this to the mutton and massage with your hands. This will now coat the mutton in the masala. At this stage, you will have no choice but to stick in a finger and taste the marinade….it will smell so good
Now whisk 2 cups of the yogurt with a fork. Add some salt to it. The yogurt will be smooth and aerated and add it to the marinade. Using your hands mix well to coat the mutton. Finally add the cashew nut paste. Check seasoning in the marinade.
Leave to rest for an hour if you have the time.
B. Cooking :
Ingredients :
1. 2 onions & 3 or 4 green chillies put in the blender and get a smooth paste. You can add more chillies if you like it hotter.2. 6 cloves of garlic, crushed & an inch of ginger, cut in fine juliennes3. Whole Masala : 1 black cardamom, 4 green cardamom, 2 bay leaves, 5 cloves, 1 inch stick of cinnamon, 1 tsp shahi jeera (optional)4. Masala paste : In a bowl, add 2 tea spoons of Coriander powder, 1 tsp of cumin powder, 2 tsp of kashmiri chilli powder, 1 tsp of turmeric powder. Add a little water and make a paste.
Cooking Process :
Take a heavy bottomed pan or pressure cooker (your choice…Pressure cooker is quicker).
Add enough ghee or oil so that the entire base of pan gets covered and immediately add all the whole masalas. Let the masala get broiled as the oil heats up. Then, once the oil is fragrant and hot, add the onion & green chilli paste. Fry till the onion loses its raw smell. Add the garlic and ginger juliennes & some salt. Fry till the fat leaves the masala.
At this time, remove all mutton pieces from the marinade and add to the pan. Keep the left over marinade. it will be used later.
Fry the mutton. it will sear first and then it will lose some of its water. fry till all the water has evaporated. by now your kitchen would be full of the aroma of the rezala. Reduce the flame and bhunno gently for a while, till you get the nutty aroma of the cashewnut caramelising.
At this stage, add the masala paste to the mutton. Fry some more on low flame till the fat leaves the masala and till you feel that the mutton has been fried just enough. Dont burn the masala.
At this stage, add the rest of the marinade to the pan. Add some warm water as well to cover the meat and the right consistency of your sauce, as you would like it. Bring to boil.
Now, you can pressure cook it or let simmer in the lowest flame for 50 minutes. If you must pressure cook, please pressure cook at the lowest flame. There will be no whistles, but you can switch off the flame after 18 to 20 minutes and let the cooker lose steam by itself. The meat continues to cook at this time, even without the flame. This will take 15 minutes. I assure you that this is the best way to cook the meat.
After you have removed the lid, taste for seasoning. By now your neighbours have rung the bell, asking you if they can join you for dinner
Let the mutton rest for 15 minutes then serve  with fragrant basmati or crisp parathas
Tip : If you forget to add the javitri, the magic is not going to happen

• chicken boneless – 1kg
• greek yoghurt- 150 ml
• red chilli powder- 10 gms
• ginger and garlic paste- 15 gms
• coriander powder- 5 gms
• Cumn powder- 2 gms
• turmeric- pinch
• salt- to taste
• garam masala powder- large pinch- see recipe which i use.
• kasoori methi – 1/2 tsp( dried fenugreek leaves which are lightly toasted then sieved)
• mustard oil- 10 ml

Method.

1. whisk yoghurt with the rest of the ingredients.
2. Cut chicken into large cubes , and marinate atleast 6 hrs with the marinade.

Gravy/Sauce

• tomato paste- 150 gms
• Ginger and garlic paste- 10 gms
• oil-10 ml
• red chilli powder- 10 gms
• white pepper powder- large pinch
• salt- to taste
• sugar/honey- 50 gms ,( to cut the acidity of the tomatoes, not so much that you make it too sweet)
• kasoori methi- pinch.
• cream- 100 ml
• butter- 45 gms
• salt- to taste
• green coriander leaves- 1 sprig
• garam masala- pinch.

Method

1. heat oil, add the ginger garlic paste, tomato paste and red chilli powder, lightly saute.
2. Add about 200 ml of water, pepper pdr, kasoori methi,and sugar.Simmer till thick
3. Season with salt, and add cream  and bring to a boil.
4. roast the marinaded chicken in an oven at 250 C for 8-10 minutes
5. add to the sauce and simmer till done .add in cubes of butter, and chopped coriander.

For the Kadhi you need

• plain unsweetened yoghurt- 200 ml
• besan flour/gram flour/chick pea flour-40 gms or 2 large table spoons.
• Water- 250 ml.

Whisk the above the three ingredients and put on to a low heat.then you have to add on

• Sugar-15-20 gm depending on taste can be increased
• Salt- 5 gm
• Turmeric- pinch
• grated ginger- 5 gms
• bay leaf/or tej patta – 1 nos
• fenugreek seeds-1/4 tsp crushed
• coriander seeds- 1/2 tsp crushed
• Cinnamon stick-1 small 1/2 inch piece
• Dry red chillies- 1no  cut up

then when the whole lot is simmering , you need to add

• ghee/clarified butter-10 gm or 1/2 tbsp
• Curry leaves – 1 sprig
• cloves- 3-4 nos
• Cumin seeds- 1/4 tsp
• Asafoetida/hing- pinch

the process is simple,heat the ghee/clarified butter add in the rest of the stuff, leaving the asafoetida/hing for the last.

When it all starts to splutter, add it into simmering liquid.simmer for 45 minutes to an hour, and adjust the consistency and seasoning.It should not be very thick, but rather like a thin creamy very light yellowish soup.

For the Khichdi you will need,

• Basmati rice- 100 gms
• Tur dal-50 gms
• Salt- to taste
• Turmeric- pinch

Wash the rice and dal together, and put in a steel bowl add in enough water to cover and top by 1 cm or so.Add in the salt and turmeric.Cook in a pressure cooker for 2 whistels/Can be alternatively cooked in a microwave rice cooker for 12-14 minutes , but will need to soak, for half an hour before cooking.

Serve together, with roast papads, or as we do at home with a spicy dipping condiment /oil, which is traditionally an alternative to the kadhi to eat alongwith the khichdi, but i like it alongwith it. for that we need

• Ghee-10 gms/1/2 tbsp
• mustard seeds- 1/2 tsp
• dry red chillies- 1-2 cut up
• red chilli powder-1/4 tsp
• Asafoetida/hing- pinch

Heat the ghee, add in mustard seeds till they start to splutter , turn off the heat and add in the rest of the ingredients and serve as a condiment with your kadhi khichdi. Enjoy it, as my gandma ManiBa used to cook it.

Method:

Take the coconut milk in a bowl and dissolve sugar in it thoroughly. Now
beat the yolks into this mixture well and then put the flour into this
liquid mixture and blend it will. Don?t let the granules to form from
the flour. Now sprinkle the nutmeg powder. Keep it aside. Pre-heat the
oven. Take a round non-stick baking bowl (cake tray) and grease the base
with ghee or butter. Take half cup of batter and put on this. Bake this
batter only for 10 minutes and then put off the fire. Cool it. Grease
the cooled layer with ghee or butter again put another half cup of
batter. Now bake this with the grill fire for ten minutes. Periodically
turn the bowl in the oven for browning it evenly. Remove it out cool it
and again follow the same step like before till the batter finishes.
After the last layer is over, cool it well and then turn it upside down
and cut it.

Culinary Regards,

Chef Dillu ’92
Down Under.

————————————————————————

*Reply author:* Andre 87
*Replied on:* 12/30/2006 08:51:13
*Message:*

I’ll vouch for Dilraj’s recipes I I have ” eaten the pudding” – scrumptuous

Improvement on Bebinca (Maria has perfected this and I have yet to taste
a better one)

Make the batter 24 hrs before and let all the flavours permeate (in the
fridge). Then strain the next day. For baking use a copper bottomed
(thick bottomed) vessel for the Bebinca. First layer cook on stove on
low flame – no need of oven at all. This cooks the bottom then brown the
top in salamander/grill. this is the frst layer. Grease with ghee then
second layer. Now you only cook brown the top each time for each layer.

Important: Bebinca is a *layered* pancake and just like pancakes each
layer should be soft, not gooey soft but juicy soft in the centre but
well browned (caramelised)on top). This is important for taste as well
asd for presentation as then you get the clear demarkation of each
layer. Nothing worse than B that is a glutenous sludge with a caramel
toffey one colour – it just tastes like fat uncooked coconut pancake and
is a disgrace to my Goan and Mangalorean ancestors.

shamelessly plagiarized and copy pasted from our catcol site .
forgive me , but the good recipes are for the greater good of mankind, eat eat eat .

whisk all the ingredients together. cook over a very low heat till starts to thicken to dropping consistency rather like a pound cake batter. the next part is crucial. you have to use greased flat trays to spread the mixture out very very thinly, and let it cool down.

then you roll from one end to another like a swiss roll. till you have cylinders abt an inch in diameter. cut in 3/4 inch lenghts and hold.

then temper with

1. oil-5 ml
2. mustard seeds-2 gms
3. asafoetida- pinch
4. curry leaves- 1sprig, and top with
5. grated coconut- to top , as much as you like
6. chopped coriander.

you can  serve this with my green chutney, recipe lying around somewhere on the blog.

for the tempering, masala

• mustard oil-100 ml
• fennel seeds- 5 gms
• mustard seeds  -3-4 gms little less than 1 tsp.
• black pepper crushed-20 gms
• jaggery/brown sugar/raw sugar- 200 gms or so, depends on taste
• cumin whole- 5 gms
• coriander powder- 20 gms
• asafoetida- 1 gms
• red chilli powder- 25 gms
• ginger  peeled and chopped- 20 gms
• raisins – sometimes( u add if u want)
• salt – lots.
• vinegar – natural is good .

method

1. Clean and cut the vegetables- carrots into batons, or large chunks, cauliflower into florets, and turnips into wedges.The idea is to achieve minimum wastage.roast in an oven till half dehydrated.
2. Heat oil, add the mustard seeds, crackle, them add cumin,fennel,ginger, red chilli powder, asafoetida.
3. add the jaggery and some vinegar, to form a kind of thickish gravy.
4. chuck in the rest of the ingredients,check for salt, and u are more or less done.
5. add the vegetables, and then put in glass jar, with a screwtop lid.
6. let mature for a month or so before u eat.
7. enjoy with parathas stuffed with potatoes, just like i first did with amyt bhatias grannys pickle..!!!

1.Soak the channa overnight .
2. Pound fresh coriander and red chillie together.
3. Put oil in a pressure cooker.Add garlic paste. Bhunno.
4. add the pounded spices
5. don’t let it become dark brown. Add tomatoes(finely chopped or paste)
6. add the channa, bay leaf , garam masala , salt and water
7. pressure cook
8. ready to eat.garnish with onion rings and coriander leaves

2nd one.

Make the chole –punjabi style

1.      put oil in a kadai. Add ginger and garlic paste and jeera whole Add onion. Let them become transparent
2.      add whole garam masala .
3.      add Punjabi chole masala (packet) or coriander pwdr,red chilli pdwr, turmeric powder, jeera powder, garam masala powder and tomatoes/ paste
4.      add the chole  and salt .
5.      Cook till done .
6.      garnish with onion rings and coriander leaves.

oh in this recipe we have omitted the fact that the chickpeas need to be soaked before , ideally a day before( but thats allrite, im getting a woderful recipe from sunaina.)then washed and pressure cooked, to save on heat , light , energy costs. for those guys like us in hotels, boil, boil boil, in a pot, sometimes with the addition of a few tea bags, adds to colour thats all.

in case all of u guys are confused thats allrite , that was the aim in any case. quanties are not mentioned because you shld know all these things, and unless you play along tweak things a few times its not gonna come out right.??

1. lamb cubes with bone /shanks or smaller ones- 1kg
2. natural yoghurt/greek yoghurt – 200 ml
3. red chilli powder- to taste. for the milder tasting ones use a mix of paprika, and chilli.
4. ginger and garlic paste- 20 gms

marinate the lamb with all the above stuff

next heat oil- abt 50 ml add few bits of green cardamom, 2-3 cloves , small stick of cinnamon, and a 1/4 tsp of fennel seeds 1 bayleaf. add 1 kg of sliced onions(brown or red ) and saute till nicely browned.add now abt  a spoon each of coriander and cumin powders, chilli if you want it hotter . add in the lamb, and abt  400 gms of canned tomatoes chopped.   simmer on low flame till lamb is nice and tender. the oil shld start to separate out from the lamb, but thats what its all about.

garnish with chopped coriander.

have fun mr cumbers, and u can make for the ole fella .

  and grind to a smooth paste).
Rice                         300 gms (Basmati)
Potato                     3-4
Oil                          as required
Brinjal                     Small 8 or big 4 (cut into quarters or as required). Keep brinjal in salt water
Sprouted Methi Dana   2-3 tspn (Soak for 6 hrs and tie in Muslin cloth for sprouts)
Coriander for decoration.

Method:
Clean and soak dry prawns. Apply turmeric and lime juice for marination (1/2 hr)
Prepare dry coconut paste and add garam masala powder. Mix well
Soak rice for 1/2 hr and wash and drain well at least for 2-3 hours
Heat oil, saute chopped onions well till it gets crispy.
Add ground paste and saute well.
Add turmeric for color.
Add red chilli powder and salt.
Saute till oil starts separating.
Once done, add marinated dry prawns, brinjal, potatoes and methi dane. Saute well.
Add drained rice. Saute well. Then add boiled water (Proportion Rice:Water – 1cup: 1 1/2cup)
Bring it to a boil and then simmer on slow fire or pressure cook. (For pressure cook – very little water should be left on simmering rice)
Check for salt and other spices in between and adjust accordingly.
Once pulao is ready, decorate with coriander.