Recipes

Kurkuri Bhindi

INGREDIENTS : 250gm Bhindi, 1 and 1/2 tsp Salt, 1 tsp Red Chilli Powder, 1/2 tsp Turmeric Powder, 1/2 tsp Garam Masala Powder, 1/2 tsp Cumin Powder, 1 tsp Chaat Masala Powder, 3 tbsp Besan, Oil for frying, 1 Lemon
PROCESS : Slice the bhindi vertically into 2 pieces Take all your sliced bhindi in a big thali or a big bowl. Now sprinkle all the spice powders including salt, one by one on the sliced bhindi. Sprinkle besan on the bhindi. Gently mix the besan, spice powders and salt with the bhindi. The besan must evenly coat the bhindi. Marinate the bhindi In this mixture for 25-30 minutes. In a kadai or pan, heat 2 to 3 tablespoons mustard oil. Fry the bhindi in batches. Fry on a medium flame. When one side becomes crisp, then turn over each bhindi and fry the other side. Fry the bhindi till golden brown and crisp on a medium flame. Remove fried bhindi with a slotted spoon, straining the extra oil from the spoon.

Mutton Biryani

INGREDIENTS : 1/2 – kg mutton, 1/2 kg biryani rice, 1 bowl mustered oil 2 medium size onions, 1-full garlic, 2 tsp ginger garlic paste, 1/2 bowl curd, 1 tsp zeera, 1 tsp black pepper, 5- laung, 3 or 4 pcs dalchini, 4 Chakra phool, 4 bay leaves, 4 badi elaichi & green elaichi, a little bit of zayphal & javitri, 4 to 5 tbsp kutta dhanniya, 4 to 5 kutta Hua sauf, 1tsp red chili powder, 6 green chilies, coriander leaves, 1 jug water, salt to taste
PROCESS : Soak rice for 25 minutes Put pressure cooker into flame add Mutton, put one cut onion, garlic, badi ellaichi, choti ellaichi, dalchini, laung, Chakra phool, zeera, bay leaves, kali mirch, red mirch, zayphal, javitri, kutta Hua dhanniya, kutta hua sauf, 1tsp salt and add water. Now take 4 to 5 whistles. On another flame take a pan put mustard oil in the pan, heat the oil, now fry onions till it is brown in colour, take out the onions. Now put ginger garlic paste, then add, tomatoes in it sauce it well now add curd in the pan sauce it well. Now take a big bhagona put it into flame now put the pan mixture into the bhagona now put the Akhani into the bhagona after one or two boils add the soaked rice add one jug water add 2tsp salt mix it well now put the lid of the bhagona and cook it for 15 minutes. Now add green chilies cut into small pieces, now put the flame on Sim for 5 minutes now put the colour in the rice.

Spicy Mango Pickle

INGREDIENTS : 2 cups raw mango cubes (unpeeled), 4 tsp salt, 1/2 tsp turmeric powder (haldi), 1 recipe red marinade, 2 tbsp mustard (rai / sarson) oil, 1/2 tsp nigella seeds (kalonji), 2 tsp fennel seeds (saunf), 1 cup red marinade
PROCESS : Combine 2 tsp salt, turmeric powder and raw mangoes in a deep bowl and mix well. Cover it with a lid and keep aside for 30 minutes. Drain and discard the mango water. Heat the mustard oil in a broad non-stick pan till it is smoking hot. (approx. 1 minute). Keep aside to cool slightly till the oil is warm. Once the oil is warm, add the nigella seeds and fennel seeds and mix well. Keep aside to cool completely. Once it is cooled completely, combine the drained raw mango, red marinade and mustard oil mixture in a deep bowl and mix well. Add the remaining 2 tsp of salt and mix well. Store refrigerated in an air-tight container and use as required.