Maas Ki Tari

Maas Ki Tari

A gently flavored dish , this is a recipe from a friends home in Jaipur , don't know of the origins of it , all I do lnow is that once you put it to cook , you can take an hour long nap and wake up to a delicious mutton dish that can be made dryish or with a slight gravy

500 Grams Mutton

1 Teaspoon Fennel Seeds

1/4 Teaspoon Black Pepper Corn.

1 Teaspoon Coriander Seeds.

Loosely tie the above in muslin .

Mix together :

500 Grams Mutton.

60 Ml White Oil.

15 Whole Garlic Cloves ( Not thick ones ).

3-5 Dried Red Chilies.

200 Grams Thick Curd.

1 Tablespoon Grated Coconut.

1 Teaspoon Poppy Seeds.

10 Shallots ( Peel and leave whole ).

1 Tablespoon Minced Ginger.

1 Large Red Tomato Chopped / Pureed.

2" Cinnamon Stick

1 Black Cardamon.

2-3 Green Cardamon.

A Few Cloves.

Salt.

To the above mixture , add the potli of seeds tied in muslin.Put all the ingredients in a heavy bottom pan with a tight lid .OR secure & seal the lid with atta and cook in dum for an hour on low heat.You dish Must be sealed well.

When cooked , remove the seal , discard the potli and adjust flavors , gravy , cooking the dish another few minutes till the meat nearly falls off the bone. Delicious .

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Sauteed Pork Curry

This recipe has been adapted from G Padma Vijaya's recipe in her lovely book titled Kerala Delicacies .

500 Grams Pork - Cut to size.

5-7 Green Chilies - Chopped.

1 .5 Teaspoons Garlic Paste.

1 Teaspoon Ginger Paste.

2 Onions Chopped.

1 Teaspoon Garam Masala Powder.

1 Teaspoon Freshly Pounded Black Pepper Powder.

1 Teaspoon Coriander Powder.

Haldi.

Salt.

Coconut Oil

Mix all ingredients but green chilies and onions ,and leave the pork to marinate in them for 1 hour.

Take 1/2 Cup water , and pressure cook the marinated pork for 1 whistle.Take off heat and allow the pork to cool under pressure - 20-30 minutes.

Heat coconut oil , fry onions till golden brown , add chopped chilies and the pressure cooked pork , stir fry 20 minutes slowly adding any liquid that remains in the pressure cooker . Saute the pork under medium heat till done .Adjust flavors . You may tweak with a bit of lemon juice if need be .

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Kerala Mutton Curry With Coconut Milk

This perhaps is the easiest mutton dish I have made . Once you put everything together on the fire you can almost forget about the dish for an hour while it gently cooks , rather stews in it's own juices .
500 Grams Mutton- cut to size.
2 Cups Coconut Milk
Make a paste of all ingredients listed below :
200 Grams Sambar Onions.
4 Green Chilies.
4 Dried Red Chilies.
12-15 cloves of Garlic.
1 " Ginger .
1/4 Teaspoon Haldi.
1.5 Teaspoon Garam Masala
2 Teaspoons Vinegar ( I used Kachampali Vinegar and it gave a great color )
Salt
2 + 2 Tablespoons Coconut Oil ( use only 2 tablespoons in marination )
Marinate mutton in the paste for 4 hours . I cling wrapped and marinated over night in the fridge .
Heat remaining 2 tablespoons coconut oil , add curry leaves and dry red chilies ( optional ) , add the mutton with minimum marination . Fry on high to seal for about 5 minutes . Add balance marination and 1 cup coconut milk - cook covered until done - 60 minutes or so ( OR pressure cook 3 whistles ) . When mutton is done , add the balance coconut milk to get the desired curry . Cool and adjust flavors.Although this is a ' curry ', there is a minimum amount of thick gravy . Super easy and delicious .
This recipe is the same as the Kerala curry but with coconut milk added . I have increased the chili factor to balance out the coconut milk.
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Kerala Mutton Curry

Kerala Mutton Curry

This perhaps is the easiest mutton dish I have made . Once you put everything together on the fire you can almost forget about the dish for an hour while it gently cooks , rather stews in it's own juices .

500 Grams Mutton- cut to size.

Make a paste of all ingredients listed below :

200 Grams Sambar Onions.

2 Green Chilies.

2 Dried Red Chilies.

10 cloves of Garlic.

1 " Ginger .

1/4 Teaspoon Haldi.

1 Teaspoon Garam Masala

1 -2 Teaspoons Vinegar ( I used Kachampali Vinegar and it gave a great color )

Salt

2 + 2 Tablespoons Coconut Oil ( use only 2 tablespoons in marination )

Marinate mutton in the paste for 4 hours . I cling wrapped and marinated over night in the fridge .

Heat remaining 2 tablespoons coconut oil , add curry leaves and dry red chilies ( optional ) , add the mutton with minimum marination . Fry on high to seal for about 5 minutes . Add balance marination and 1 cup water - cook covered until done - 60 minutes or so . OR pressure cook 3 whistles ,  cool and adjust flavors.Although this is a ' curry ', there is a minimum amount of thick gravy . Super easy and delicious .

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Makhni / Butter Chicken

Makhni / Butter Chicken

This is how we make makhni chicken at home - comes out real nice and it is easy to make despite the lengthy looking recipe. No cream is added .

750-800 Grams Chicken - cut to size.

marinate in juice of 2 lemons , chili powder and 1 tablespoon mustard oil for one hour.

Second Marination for 2 Hours :

1 Tablespoon Ginger Paste.

1 Tablespoon Garlic Paste.

6 Tablespoon Solid Hung Yogurt.

4 Tablespoons Tandoori Chicken Powder.

2 Teaspoons Crushed Kasoori Methi

1 Tablespoon Mustard Oil

Salt.

Combine all the above ingredients and marinate the chicken in the paste for 2 -4 hours , cling wrapped in a dish.

Set oven at 200 and bake on a tray . Turn once. The chicken will leave out juices which are enough to baste the chicken in.Cook about 15 minutes till done.Set aside covered to rest for 30 minutes.The chicken is ready and can be served as is if so desired.

Makhani Gravy

Aprox 750 Grams Tomatoes

10 Mace Flowers

8-10 Green Cardamon Crushed

10 Peppercorn

5-7 Cloves

Boil ( low heat and covered ) the above in 4 cups of water for about 25 minutes , when cool remove the tomatoes onto a plate . Peel and discard the shriveled skins , if some remain , it's also okay .Discard the mace etc from the water used to boil the tomatoes and puree the tomatoes with that water , pass through a sieve discarding seeds .Set aside for later use.

Heat up 75 Grams Butter + 1 Tablespoon oil  put in 1 inch stick of cinnamon till it turns brown , then add 1/2 teaspoon Ajwain /Carom Seeds and 10 seconds later add :

1 Tablespoon Ginger Paste .

1Tablespoon Garlic Paste

2 Medium Sized Onions Chopped Fine

Saute the above till onions are translucent , then add the tomato puree , cook covered on a very low flame till it all reduces to 1/2  , this will take about 20 minutes , you should be left with a semi thick gravy .

Now add  :

1/2 teaspoon Jeera Powder

1 Teaspoon Dhania / Coriander Powder ,

1 Teaspoon Red Kashmiri Mirch ( for color )

1 tablespoon Sugar.

1 Teaspoon Garam Masaala

1-2 Teaspoon2 Kasoori Methi.

Salt To Taste .

Cook another 4-5 minutes to blend flavors . Lastly add the chicken , simmer covered a few minutes for all flavors to develop only then adjust flavors as the chickens flavors will enter the gravy too .

Serve with some hot naans or rotis. I seldom add cream.

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Akuri - Masala scrambled eggs the Parsi way !

Akuri - Masala scrambled eggs the Parsi way !

It's an honor to cook a recipe of the legendary Dr Katy Dalal - A pioneer in every way, not only did she introduce buffets at Parsi weddings (as an option to the traditional sit down 'Patra' style) she also introduced a variety of dishes from Indian and International cuisines to the menus. She has authored sic cookbooks I think .
Rhea Mitra-Dalal thank you so much for sharing this recipe - as you can see I lost no time in preparing it ! I do hope I got it right - it sure tastes delicious !

Akuri- Masala Scrambled Eggs, The Parsi way..
4 Eggs
1/4 cup milk.
1 cup Tomatoes, Chopped
1 cup Onions, Chopped fine
Chillies
fresh Coriander, Chopped Fine
A sprig of curry leaves
Ginger Garlic Paste
Jeera powder
Turmeric
Chilli powder
Salt
oil

In a non stick frying pan heat oil and fry the onions on a medium flame till almost caramelized. Don't burn them. Add the tomatoes and the chillies, the sprig of curry leaves, a teaspoon of ginger garlic paste, half teaspoon each turmeric, chilli and jeera powders, mix well. Cook till tomatoes are cooked through and the oil is released. Lower the heat. Add salt and the chopped coriander and mix well.
In a cup or bowl beat the eggs and milk. Pour it slowly into the pan, stirring constantly till all is poured in. Keep the heat low or the Akuri will thicken too fast. Remove from heat when it comes to the consistency you like- loose and runny or firm or somewhere in between...
Serve with rotis, warmed Brun bread or with regular sliced bread.
The only change I made was to add butter as well as white oil while frying onions.
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Roghan Josh

Rogan josh was brought to Kashmir by the Mughals, whose cuisine was in turn influenced by Persian cuisine , and is one of the main dishes of the ' wazwan ' . Rogan means clarified butter or fat in Persian while Josh is heat or passion ! Another interpretation of the name rogan josh is derived from the word rogan meaning "red color" (the same Indo-European root that is the source of the French "rouge" and the Spanish "rojo") and josh meaning passion or heat- net sources . Whatever the origins of the name - this is one delicious and spicy dish .

I adapted the recipe from " Cooking Delights of The Maharajas." By Digvijaya Singh

500 Grams Mutton.
150 Grams Ghee.
2 Teaspoons Ginger - grated.
150 Grams Curd.
Hing - The size of a pepper corn ,dissolved in a little water.
Saffron - a pinch dissolved in a bit of water.
5-7 Dried Red Chilies ( Optional )
1 Teaspoon Kashmiri Mirch Powder - For color
Make Powder:
2 Large Black Cardamons.
10 Green Cardamons.
8" Cinnamon .
20 Black Pepper Corns
5 Dried Red Chilies - remove seeds if you wish to make it less spicy.
1 Tablespoon Whole Coriander Seeds.
Heat ghee add meat and hing water , stir on high heat to seal meat , cook covered on medium heat for 10 minutes till water dries out .
Add dried red chilies if using , whipped curd along with ginger - bhuno well and cook covered.
When meat is 90% done add all other spice , mix well .. and on a low heat cook covered for 30 minutes allowing the masalas and meat to cook under dum till the meat almost falls off the bone and only the ghee remains !
Here hing , ghee and lots of tender and slow cooking under ' dum ' play an important role - hope you enjoy this beauty of a dish just as much as I did .
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Kerala Chicken Kozhierchi

800 Grams Chicken
4 Onions Sliced - Long.
2 Teaspoon Garlic Paste.
2 Teaspoons Minced Ginger.
2 Teaspoon Coriander Powder.
2 Teaspoons Freshly Ground Black Pepper.
1 Cup Coconut Milk.
2 Teaspoons Mustard Seeds.
Curry Putta
Red Chili Powder / Dried Red Chilies.
Haldi.
Garam Masala.
Coconut Oil + White Oil.

Heat oil , splutter mustard seeds , add curry leaves and dried red chilies . When curry leaves begin darken add onions and cook 4-5 minutes till they soften - dont allow them to brown. Then add ginger garlic , saute a minute , add chicken .. and bhuno till chicken is half done.
Now add the rest of the spice ( not coconut milk or garam masala ) , and slowly bhuno the chicken by adding 2-3 tablespoons of coconut milk at a time , keeping the chicken covered ! This way use up the entire coconut milk and allow the chicken to cook in it over low heat . When the chicken is done and there is hardly any gravy left and the coconut milk has left it's oil as seen in the pic .. sprinkle the garam masala and adjust flavors. I tweak it with 1/2 tablespoon of lemon juice.Anything slow cooked in coconut milk gives you delicious and succulent results !
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Murgh Irani

This recipe is from Cooking Delights of The Maharajas , a treasure trove of exotic recipes.You are supposed to cook the chicken till the cream turns to ghee - I prefer it creamy and cook it to that point . I also leave the nuts chopped , gives a good bite.

1 Kg Chicken - Cut into pieces

175 Grams Ghee ( I used 3 tablespoons )

60 Grams Onions Finely Sliced.

1 Teaspoon Cardamon Powder.

115 Grams Curd , Well beaten.

1 Teaspoon Ginger Minced

1 Teaspoon Garlic Minced

60 Grams Onions Blanched and shredded ( chopped )

115 Grams Malai ( I used 100 Grams Cream )

15 Ml Kewra Water ( I avoided )

Juice of 1 Lemon

saffron.

Salt

Chilies

Heat ghee , fry sliced onions till brown , add chicken along with all other ingredients . Mix well , add no water and cook covered over very low heat till tender and only ghee remains.I cooked till tender and when ghee just about began to form.

This was a delicious though heavy dish .

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