MY FAVOURITE DELICASIES

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ACHAR GOSH

INGREDIENTS

  • 250g mutton
  • 1 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 15g mustard seeds
  • 10g onion seeds
  • 15g fenugreek seeds
  • 2 tsp ginger-garlic paste
  • 1 tsp dry mango powder
  • 75g oil
  • 2 lemons
  • Salt to taste

METHOD

  • Heat oil in a pan, add mutton pieces, salt, ginger-garlic paste and cook until all the water evaporates.
  • Take half of mustard seeds and fenugreek seeds, blend them to a fine powder, and add to the mutton pieces.
  • Also add dry mango powder, garam masala to the pieces and remove from heat.
  • Heat little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seeds and 1/2 tsp chili powder.
  • Add this to the above mutton pieces.
  • Add lemon juice to the pieces to increase the flavor.
  • Serve with plain rice.

MUTTON IN SPRING ONION

INGREDIENTS

  • 500g mutton
  • 200g onions
  • 50g oil
  • 5g turmeric
  • 15g red chilies
  • 2 bunches cilantro
  • 20g ginger-garlic paste
  • 15g cumin seeds
  • Salt to taste

METHOD

  • Mix 125g onions, turmeric, red chilies, cumin seeds, ginger-garlic paste and blend to a fine paste.
  • Heat oil in a pan, add onions and fry well. Also add mutton pieces and cook for 2-3 minutes.
  • To this, add the above onion paste, salt and cook for another 5 minutes or until done by covering.
  • Remove from heat, sprinkle chopped cilantro and serve with sliced onion rings on it.

MUTTON MULAGATHANNI CURRY

INGREDIENTS

  • 300g mutton
  • 75g small onions
  • 2 tsp ginger-garlic paste
  • 5g cinnamon
  • 100g tomatoes
  • 1 bunch curry leaves
  • 1/2 cup coconut milk
  • 1/2 tsp turmeric
  • 1 lemon
  • 75g oil
  • Salt to taste
    For preparing Masala:
  • 10g red chilies
  • 10g coriander seeds
  • 10g cumin seeds
  • 10g fennel seeds
  • 10g pepper corns
  • 20g Bengal gram

METHOD

  • Boil the mutton in a pressure cooker for few minutes.
  • Fry the above masala ingredients in a pan without oil and grind to a fine paste.
  • Heat oil in a pan, fry chopped onions along with ginger-garlic paste, cinnamon for 3 minutes.
  • Then add boiled mutton, ground masala paste and cook until tender.
  • Now add chopped tomatoes, coconut milk, salt and cook until it is done.
  • In a separate pan, fry curry leaves, small onions until brown and add to the curry.
  • Serve with lemon juice on it.

KHEEMA WITH CHOPS

INGREDIENTS

  • 250g mutton chops
  • 250g kheema
  • 100g onions
  • 5 green chilies
  • 2 tsp ginger-garlic paste
  • 2 tsp chili powder
  • 2 tsp coriander powder
  • 25g khus khus seeds
  • 10g garam masala
  • 100g tomatoes
  • 1 bunch cilantro
  • 100g oil
  • Salt to taste

METHOD

  • Wash mutton chops and kheema with water and keep aside.
  • Heat oil in a pan, fry chopped onions, ginger-garlic paste, coriander powder, chili powder for 2-4 minutes.
  • Then add mutton chops along with kheema and salt. Cook for 20 minutes.
  • Later add chopped tomatoes, khus khus seeds paste, garam masala and cook for another 15 minutes.
  • Sprinkle cilantro leaves and serve with any rice.

MUTTON HOT FRY

INGREDIENTS

  • Mutton 1 1/2 kg.
  • Dry red chilies 20 nos.
  • Cloves garlic 20 nos.
  • Onions 4 nos.
  • Cardamoms 6 nos.
  • Cloves 6 nos.
  • Cinnamon 2 sticks
  • Ginger 4" piece
  • Turmeric powder 1 tsp.
  • Coriander seeds 3 tbsp.
  • Sour curd 1 cup
  • Ripe lemon juice 1 no.
  • Coriander leaves 1 bunch

METHOD

  • Wash and cut the meat into 2 inch cubes.
  • Slice the onions into thin long pieces and also cut the ginger and garlic separately.
  • Heat a teaspoon of ghee on a tava and roast the chilies till dark in color.
  • Fry the coriander seeds, garlic and ginger separately in the same way, using just 1 teaspoon ghee for each ingredient.
  • Keep these fried spices aside.
  • In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp and keep aside.
  • Now add the cloves, cardamoms and cinnamon to the ghee and fry, put the mutton and turmeric powder and salt. Cover and cook till the meat is half cooked.
  • Pour a little water on the lid of the saucepan while cooking to avoid the meat from sticking to the bottom.
  • Add the curds and remaining spices and mix and cook on low heat till the meat is tender.
  • If necessary add a cup of warm water.
  • Just before serving mix in the lemon juice and fried onions and garnish with chopped coriander leaves.

LAMB IN WHITE SAUCE

INGREDIENTS

  • 2 lb boneless lamb, cubed
  • 4 green peppers, chopped
  • 1 tbsp fresh ginger, minced
  • 2 garlic cloves, minced
  • 1 large onion, minced
  • 2 tbsp coriander seeds powder
  • 2 tsp turmeric
  • 1 tsp cumin seeds powder
  • 1 tsp cinnamon powder
  • 1 tsp mustard seeds powder
  • 4 cups yogurt
  • 1 onion, chopped
  • 2 tbsp butter
  • Salt to taste

METHOD

  • Mix chilies, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed.
  • Add this paste to the lamb pieces, mix well, cover and refrigerate for 3 hours.
  • Heat butter in a skillet and fry the chopped onion for few minutes.
  • Add the lamb and the yogurt marinade, mix all together, cover and simmer until meat is tender for 1 hour or so on a medium flame.
  • Add salt to taste and remove from heat when done.

LAMB IN SPICY GRAVY

INGREDIENTS

  • 1 lb lamb, cut into small pieces and cook till tender
  • 2 tsp coriander powder
  • 1/2 tsp cumin powder
  • Coriander leaves, chopped
  • Salt to taste
  • 3-4 tbsp oil
  • Blend together to fine paste:
    • 2 medium onions
    • 2" ginger
    • 6-8 garlic flakes
    • A small piece cinnamon
    • 2-3 cloves
    • 2 cardamoms
    Blend together to fine paste:
    • 10 red chilies
    • 1 lb tomatoes

METHOD

  • Heat oil in a pan and fry the blended onion mixture till done.
  • Now add the blended tomatoes mixture and fry till the mixture has lost all the water content and oil begins to float on the top.
  • To this, add all the dry powders and fry for a minute.
  • Add the cooked lamb pieces along with salt and coriander leaves.
  • Add water if necessary and simmer the curry for around 10-15 minutes.
  • When the gravy thickens, remove from heat and serve hot with rice.
  • Serves: 4
  • Preparation time: 45-50 minutes

CHOCOLATE FUDGE

INGREDIENTS

  • 4 � cups sugar
  • 1 tall can evaporated milk
  • 1/8 lb. butter
  • 1 lb. cooking chocolate
  • 24 oz. semi sweet chocolate chips
  • 1 cup nuts
  • 1 Tbs. vanilla

METHOD

  • Quarter marshmallows. Chop chocolate into chunks.
  • Combine sugar, milk, and butter in heavy pan. Bring to rolling boil.
  • Boil for 5 minutes.
  • Stir constantly. Remove from fire.
  • Add remaining ingredients.
  • Pour into buttered 9 x 13 inch pan.
  • Allow fudge to cool for about 2 hours before cutting.

NANCATAI

INGREDIENTS

  • 500 gms plain flour
  • 250 gms castor sugar
  • 250 gms white ghee
  • Sliced cherries

METHOD

  • Mix flour and ghee to a fine paste, add sugar and mix well.
  • Place cherries on the top for decoration.
  • Roll them in small balls and place them in a tray.
  • Preheat oven 150 degrees and bake them for 15 minutes.
  • Place them in an air tight container.

COCONUT BURFI

INGREDIENTS

  • 225gms coconut (dry and ground)
  • 1tsp cardamom seeds (ground)
  • 1tbsp ghee
  • 21/2 cups sugar
  • 2cups water
  • 1/2tsp almonds (grated)
  • 1/2tsp pistachios (grated)

METHOD

  • Fry coconut lightly with ghee on a low heat.
  • Add cardamom and mix well.
  • Prepare one-string syrup by dissolving sugar in the water.
  • Now stir the coconut mixture into the syrup.
  • Grease the plate and spread the grated nuts on it.
  • Spread the prepared evenly over the plate and allow it to cool.
  • Now with the knife, cut it into desired shapes.
  • Turn them over so that nuts covered part appears on the top.
  • It is ready to be served.

BESAN LADOO

INGREDIENTS

  • 2 cups gram flour (besan)
  • 11/2 cup sugar (grinded)
  • 1 cup ghee
  • 1tsp each almonds, pistachios, cashew nuts (chopped)

METHOD

  • In a kadhai mix gram flour and ghee over a low heat.
  • Keep constantly stirring to avoid lumps.
  • When it releases an appetizing smell, it is ready.
  • Remove from the heat and allow it to cool.
  • Add sugar and nuts to the gram flour and mix thoroughly.
  • Now form ping-pong size balls of the mixture.
  • Laddus are ready to be served.

RAVA LADOO

INGREDIENTS

  • 500 gms Samolina
  • 2 cups of condensed milk
  • 1 cup sugar
  • 1 cup ghee

METHOD

  • Heat ghee in a pan, add the semolina and fry on low heat for a long time.
  • Now add the sugar and the milk and mix well, till it forms a slight sticky paste.
  • Now form ping-pong size balls of the mixture.
  • Roll the balls in dry cocnut before serving.

MYSORE PAK

INGREDIENTS

  • 11/2 cup Besan
  • 3/4 cup water
  • 11/2 cup sugar
  • 11/2 cup ghee

METHOD

  • boil water and add sugar and form a syrup. Add the besan and stir well, avoiding lumps.
  • Heat ghee add little by little to the besan mixture.
  • Stir it for a long time on slow fire, till the mixture leaves the sides and leaves oil.
  • Place it in a square pan and add into desired shapes before.
  • It gets harden after a one hour.
  • The desired pak is ready to serve.
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