Spicy Meatball Curry

Ingredients

For Meatballs

  • 500 gm mutton, minced
  • 2 tbsp finely chopped coriander leaves
  • 7-8 green chillies finely chopped
  • 5 almonds, blanched and peeled
  • 1/2 tsp garlic paste
  • 2 medium onions, finely chopped
  • 1 tsp red chilli powder
  • A pinch of turmeric powder
  • 1/4 tsp garam masala powder
  • 1/2 tsp salt
  • 1/3 cup Bengal gram dal, roasted and powdered
  • 1-2 tbsp yogurt (if required)

For curry –

  • 2 medium onions, finely chopped
  • 1/2 tsp ginger paste
  • 1 1/2 tsp garlic paste
  • 2 tsp red chilli powder
  • 1 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 1/2 tsp salt
  • 2 medium tomatoes, pureed
  • 1 cup yogurt
  • Juice of 1/2 lime

Seasoning

  • 4-5 tbsp oil
  • 2 cloves
  • 4 green cardamoms
  • 1.5” cinnamon stick

Garnish

  • 1 tbsp finely chopped mint leaves
  • 1 tbsp finely chopped coriander leaves

Directions

  1. Wash the mince and squeeze out water completely
  2. It is important to squeeze the mince dry
  3. Put all ingredients listed under “meatballs” except mince, Bengal gram and yogurt into a mixer
  4. Grind without water. If it is too dry, add yogurt
  5. Add the mince and grind along with the other ingredients. Do not make it too fine
  6. Add roasted, powdered gram and mix well
  7. Make 2” balls and set aside
  8. Put the oil for seasoning in a pan on moderate heat
  9. When hot, season with the whole spices
  10. Add the onions and fry to a golden brown
  11. Add ginger and garlic and fry well for about 5 minutes sprinkling water as required
  12. Mix in the spice powders and salt and cook for about 10 minutes
  13. Add the tomatoes and cook for another 10 minutes till the tomatoes blend well with the masalas
  14. When well fried, stir in the yogurt
  15. Sprinkle a little water if necessary, bring the broth to a boil, add the meatballs and cook on moderate heat without disturbing for about 10 minutes
  16. Pour in the lime juice
  17. The broth can now be reduced to gravy consistency
  18. Garnish with mint and coriander leaves

Hilsa Fish in Brinjal Curry (Ilish Maacher Begun Jhol)

Ingredients

  • 4 pieces of Hilsa fish
  • 1/2 tsp nigella seeds
  • 5 slit green chillies
  • 1 medium brinjal cut into 2” lengthwise
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 3 tbsp mustard oil

Method

  1. Rub 1/4 tsp of turmeric and a little salt on the fish pieces. Set aside for 15-20 minutes
  2. Heat mustard oil to smoking in a kadhai
  3. Fry the fish pieces lightly to a light golden brown
  4. Remove and drain on a kitchen towel
  5. Temper the same oil with nigella seeds and green chillies
  6. Add the brinjal pieces and sauté till they are lightly brown and soft
  7. Add about 1 1/4 cups of warm water
  8. Add salt, 1/4 tsp turmeric powder and cook till the brinjal softens
  9. Add the fish pieces and cook for 2-3 minutes

Chicken Stew with Coconut Milk

Ingredients

  • 500 gm chicken, curry cut
  • 1 tbsp ginger garlic paste
  • 2 medium potatoes, cut in medium cubes
  • 2 medium carrots, cut in medium cubes
  • 2 medium tomatoes, finely chopped
  • 1 large onion, chopped
  • 10 peppercorns, lightly ground
  • 2 star anise
  • 2” cinnamon stick
  • 4-5 cloves
  • 2 bay leaves
  • 2-3 green chillies
  • 1 tsp chilli powder
  • 1 cup coconut milk
  • 2 tbsp oil
  • Salt to taste

Method –

  1. Wash the chicken, drain and marinate with salt and ginger garlic paste
  2. In a pan, heat oil and add the whole spices and green chillies
  3. Add the potatoes and carrots and cook for a few minutes
  4. Add the onions and cook till they turn pink
  5. Add the chicken and stir till it changes colour
  6. Add the tomatoes and chilli powder and mix well
  7. Lower the heat, cover and cook for a few minutes
  8. Add about 3/4 cup water and simmer till potatoes are cooked
  9. Add salt to taste
  10. Pour coconut milk, mix and cook on gentle heat for about 5 minutes

Brownies

Ingredients

  • 55 gm chocolate
  • 1/3 cup butter
  • 1 cup powdered sugar
  • 2 eggs
  • 3/4 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt (I did not use as I used salted butter)
  • 1/2 cup chopped walnuts

Method –

  1. Melt the chocolate and butter over hot water
  2. Beat in the sugar
  3. Beat in the eggs one after another
  4. Sift the flour, baking powder and salt and stir it in
  5. Mix in the chopped walnuts
  6. Spread in a well greased 8” square pan
  7. Bake in a preheated oven at 180°C for 30 minutes until the top has a dull crust.

Cabbage Peas Stir Fry

Ingredients

  • 1 small cabbage shredded finely
  • 1/2 cup peas
  • 1 small tomato, finely chopped
  • 1 small onion, finely chopped
  • 3-4 garlic cloves, minced
  • 1/2” piece ginger, finely chopped
  • 1/2 tsp black mustard seeds
  • 1 dry red chilli broken to bits
  • 1 fresh slit green chilli
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste

Method

  1. Heat the oil in a wok
  2. When hot, add the mustard seeds
  3. Add the dry red chilli
  4. When it crackles, add onion. Fry till light brown
  5. Add ginger and garlic. Fry till fragrant
  6. Add the cabbage and peas. Sauté on high heat for 2 minutes
  7. Add tomato and green chilli. Lower the heat, put the lid and sauté for 10 minutes
  8. Add salt and turmeric powder
  9. Fry on medium heat for 2-3 minutes

Hilsa Fish in Mustard Gravy (Shorshe Ilish)

Ingredients

  • 4 pieces of Hilsa fish
  • 2 tbsp yellow mustard seeds
  • 1 tsp black mustard seeds
  • 1/3 tsp nigella seeds
  • 4 green chillies
  • 3 tbsp + 1 tsp mustard oil
  • 1/2 tsp turmeric powder
  • Salt to taste

Method –

  1. Soak the mustard seeds on in a little water for 2 hours
  2. Rub the fish well with 1/4 tsp salt and 1/4 tsp of turmeric powder.
  3. In a grinder, put the soaked mustard seeds, a green chilli and a pinch of salt. Grind it fine adding a few spoons of water as required
  4. Add the ground paste to 3/4 cup of water and strain. Keep aside
  5. In a pan, heat 3 tbsp of mustard oil till smoking
  6. Fry the fish lightly for 1 minute on both sides and set aside
  7. In the same oil, add the nigella seeds and 1 green chilli
  8. Once it crackles, add 1/4 tsp turmeric powder
  9. After 30 seconds, pour the mustard paste
  10. Let it come to a boil
  11. Now add the fish and the remaining chillies and simmer the gravy with the lid on for 10 minutes
  12. After the gravy thickens, turn off the heat and add 1 tsp mustard oil on top
  13. Mix it well and serve with steamed rice

Soya Nuggets in Tomato Gravy

Ingredients

  • 300 gm soya nuggets or chunks
  • 3 tbsp sunflower oil
  • 2 medium onions, chopped
  • 1 tbsp ginger garlic paste
  • 2 ripe tomatoes
  • 1 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp Kashmiri chilli powder
  • 1/2 tsp garam masala powder
  • Salt
  • Chopped coriander leaves to garnish

Directions

  1. Soak the soya nuggets in plenty of water
  2. Heat 2 tbsp of oil
  3. Add cumin seeds
  4. Add onions when the seeds crackle. Fry the onions until soft
  5. Add the ginger garlic paste and tomatoes till well blended
  6. Fry for about 10 minutes till oil separates
  7. Tip in the spice powders and salt
  8. Squeeze the soya nuggets to remove excess water and add to the pan
  9. Add about 200ml water
  10. Close the cooker, and cook for 7-8 whistles. Adjust the gravy.
  11. Garnish with chopped coriander leaves

Palak Dal (Spinach and Bengal Gram Dal)

Ingredients

  • 2 bunches of spinach, washed and chopped roughly
  • 1 cup channa dal
  • 3 medium onions, chopped
  • 6-7 cloves garlic, chopped
  • 2” piece ginger, chopped
  • 2 green chillies, chopped
  • 2 medium tomatoes, chopped in big pieces
  • 1/2 tsp turmeric powder
  • 2 tbsp oil
  • Salt to taste

Method –

  1. Heat oil in a pressure cooker
  2. Once the oil is hot, add onions and fry till golden
  3. Add ginger, garlic and chillies
  4. Fry till it becomes fragrant
  5. Add tomatoes and fry for 5 minutes
  6. Add dal and spinach and fry till the water becomes dry
  7. Add salt to taste
  8. Add warm water to the level of the vegetables
  9. Pressure cook for about 10 minutes after it reaches full pressure
  10. Mash the vegetables with a wooden masher till it becomes smooth and dry any excess water
  11. Serve with rice

Alu Jeera (Cumin Potatoes)

Ingredients

  • 5 medium sized potatoes boiled, peeled and cut into bite sized cubes (approx 4 cups of potatoes)
  • 2 tbsp oil
  • 1 1/2 tsp cumin seeds
  • 1/8 tsp asafoetida powder
  • 1 tbsp ginger thinly sliced
  • 2 green chillies, seeded and sliced lengthwise
  • 1 1/2 tsp crushed coriander seeds
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • Salt to taste
  • 1 tsp mango powder
  • 2 tbsp chopped coriander leaves to garnish

Method –

  1. Add the oil in a pan on medium high heat
  2. Add the cumins seeds and asafoetida powder
  3. Sauté till it crackles
  4. Add ginger and green chillies
  5. Stir for 10 seconds
  6. Add coriander powder, turmeric powder, red chilli powder and mango powder and salt to taste
  7. Add the potatoes and let it get coated with the spices
  8. Cook for about 3-4 minutes
  9. Turn off the heat and garnish with chopped coriander leaves

Chicken Curry

Ingredients

For marination –

  • 750 gm chicken, curry cut
  • 1/2 cup yogurt, beaten
  • 2-3 slit green chillies
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 2 green cardamoms
  • 2 cloves
  • Salt to taste

For curry –

  • 2 tbsp ghee
  • 1 tbsp oil
  • 1 black cardamom, crushed
  • 3-4 bay leaves
  • 1 tsp cumin seeds
  • 2 cloves
  • 1 tbsp ginger, chopped
  • 6-7 garlic cloves, roughly crushed
  • 5-6 medium onions, finely chopped
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 1/2 tsp coriander powder
  • 1 tsp red chilli powder
  • 2 medium tomatoes, finely chopped
  • Chopped coriander leaves for garnish

Method –

  1. Mix well all the ingredients given under marination
  2. Set aside for 15-20 minutes
  3. Heat ghee in a pan
  4. Add some oil as well
  5. Add black cardamom, bay leaves, cumin seeds and cloves
  6. Sauté till fragrant
  7. Add ginger and garlic. Sauté till fragrant
  8. Add onions and fry till brown
  9. Add turmeric powder. Sauté for 2 minutes
  10. Add coriander powder and fry for 2 minutes
  11. Add chilli powder and sauté for 2 minutes
  12. Add a little water, mix well and cook for 2 minutes
  13. Add the tomatoes. Mix well
  14. Cover and cook till the oil separates
  15. Add the marinated chicken and mix well
  16. Cook till oil separates
  17. Add salt to taste
  18. Add warm water according to requirement. Mix well
  19. Cover and cook till chicken is done
  20. Garnish with chopped coriander leaves