HOTCHULHA

Ingredients:

• Mutton – bone/boneless  – 2 lbs
• One Big onion – cut thin
• Green Chillies – 8-10
• Cinnamon, Cloves & Cardamom – 4 each
• Tomatoes – 2 big
• Mint – one bunch
• Coriander leaves – 1/2 Bunch
• Lemon Juice – 2Table  Spoons
• Curd – 1/2 Cup
• Ginger Garlic paste – 5 Table Spoons
• Red Chillies powder – 3 Tea Spoons
• Clove Powder – 1/4 Tea Spoon
• Cinnamon Powder – 1/4 Tea Spoon
• Cashew nuts – 12
• Salt to taste
• Oil to Fry
• Basmati Rice – 4 Cups

 Method: 

1. Clean the Mutton and keep it aside.
2. In a pan put the oil and then put the Cinnamon, Cloves ,Cardamom, Cashew nuts and Fry them
3. Then put the Onion & Green Chillies in it Fry it for some time & then put the ginger garlic Paste then fry.
4. After that put mint, coriander leaves and fry them
5. Put red chillies powder, salt and then put the Mutton pieces and fry it well then add curd and lemon juice
6. Put some water and cook it very well
7. Cook the rice outside in cooker – half cooked and mix the rice with Mutton gravy and let it simmer for some time
8. Put the food color here & there in rice. 

Tips: If you are cooking in oven after cooking the curry put the raw rice and water and cover it and keep that in the oven. Pre-heat the oven for 500 degrees. Cook for 25-30 minutes.

Ingredients:

• Purple Baigain(Brinjal) – 1 big
• Onion – 1 small – cut into small pieces
• Green Chilies – 4
• Tamarind – 1 inch piece
• Garlic – 1 clove cut into small pieces.
• Turmaric  – 1 pinch
• Salt – to taste
• Oil as required
• Curry Leaves – 1 stem

Method:

1. Roast the Baigain on gas stove and keep it aside.
2. In a pan put 1/2 teaspoon of oil and fry green chilies and garlic and keep it aside.
3. For the chutney, instead of grinder, use mortar and Pestle as it gives unique texture and taste.
4. Put the Baigain pieces, Green Chilies, Salt, Tamarind, Garlic and crush it. Add Onion pieces and crush it once again.
5. In a pan, put 1 tablespoon of oil and put the curry leaves and turmeric powder and put this in Baigain chutney.

Tip: It goes well with white Rice and Omlet.

Kachhe Badam Ka Murg

Ingredients:

• Chicken – 1/2 Lb – Cut into small pieces.
• Raw Badam (Kachhe Badam)  – 1 cup  makes 1/2 cup seeds
• Onion – 1 medium – Cut into small pieces
• Green Chilies – 4 – Cut into long lengths
• Ginger-garlic Paste – 1 Tablespoon
• Red Chili Powder – 1/2 Tablespoon
• Cinnamon – 1 inch piece
• Clove – 5
• Dry Coconut Powder – 1 Tablespoon
• Poppy Seed Powder – 1/2 Tablespoon
• Clove Powder – 1/4 Teaspoon
• Curd – 1/4 Cup
• Salt – to Taste
• Oil – as required
• Cilantro – Handful
• Mint Leaves – 5
• Rice Flour – 1/2 Teaspoon

Method:

1. Peel the raw almonds and take the almonds keep them aside.
2. Take a pressure cooker and put 5 tablespoons of oil and put cinnamon, clove, onion, green chilies, mint leaves and saute for 2 minutes. Add ginger-garlic paste and fry till the raw smell goes off.
3. Now lower the heat and put coconut powder, poppy seed powder, clove powder and salt and mix it well.
4. Now put the chicken pieces and saute for couple of minutes and put the red chili powder, curd, rice flour and raw almonds and put 1 cup of water and pressure cook it for 3 whistles and garnish it with  the cilantro.

Tip: It goes well with Roties & Rice Items.

Ingredients:

• Chocolate Cake – 1 Slice (Home made or Store Brought)
• Vanilla Ice Cream – 2 Scoops
• Raspberries – 10
• Pista – 10 Crushed into pieces
• Mint Leaves – 2 to garnish

Method:

1. Thaw the ice-cream in fridge until it looks like sauce
2. Take a plate and spread this ice-cream sauce and place the Chocolate cake slice on top of this and put the Raspberries on top of the slice.
3. Sprinkle the pista pieces and put a couple of mint leaves to garnish and serve this delicious dessert.

Besan Ki Kadi:

It is a 2 step process where we make Pakodi in step one and then make Kadi in step 2
and finally we mix them together to get the wonderful Besan Ki Kadi.

In Step # 1, we will be making Pakodi.

For Pakodi:

Ingredients:

• Besan Flour – 1/2 Cup
• Onion – 1 small – cut into long lengths
• Ginger-garlic paste – 1/2 tea spoon
• Shazeera – 1/4 teaspoon
• Coriander powder – 1/4 teaspoon
• Turmeric Powder – 1 pinch
• Salt – to paste
• Oil to deep fry

Method:

1. Mix all the ingredients except the oil with little bit of water
2. Take a heavy bottom pan and put the oil and fry the pokodi’s and keep it aside.

This completes Step # 1. Now in Step# 2, we prepare Kadi.

For Kadi:

Ingredients:

• Sour Curd – 2 cups
• Besan – 3/4 Cup
• Turmeric powder – 1/4 teaspoon
• Ginger, garlic paste – 1 Teaspoon
• Chili powder – 1/2 teaspoon
• Zeera – 1/2 teaspoon
• hing – 2 pinch
• curry leaves – 4 stems
• Salt to taste
• Cilantro – Handful
• Oil – 8 Tablespoon

Method:

1. Take a bowl and put curd, besan, salt and turmeric powder and mix it well.
2. Add 2.5 cups of water and whisk it well and keep it aside.
3. Take a small pan and put 2 tablespoons of oil and put zeera, half of the curry leaves and fry
4. Add ginger-green chillie paste and fry it for some more time.
5. Put red chili powder in this mix. Add all this to curd-besan bowl and bring that to a boil on low heat.
6. This is where we get Pakodas made in step # 1 and put them Kadi Bowl we just made.
7. After 5 minutes, put the fried pakoda in the curd bowl and take it off from the heat.
8. Take a small bowl and put 1 tablespoon of oil and put the remaining curry leaves, hing and fry.
9. Put this in prepared dish and garnish it with cilantro.

It goes well with Rice and Roties.

Sagoo Kichidi

Ingredients:

• Sagoo – 1 Cup
• Potato – 1 cup – cooked and mashed
• Green chilies – 5 cut into small pieces
• Peanuts – 1/2 cup
• Curry leaves – 2 stems
• Tadka Seeds – 1 tablespoon
• Lemon Juice – 1 table spoon
• Coriander leaves – handful – cut into small pieces.
• Dry red chilies – 1
• Turmeric Powder – 1/4 Teaspoon
• Salt – to Taste
• Oil as required

Method:

1. Wash Sagoo, drain the water completely and keep it aside for 3 hours
2. Dry roast the peanuts, take the skin off them and grind it coarsely and keep it aside.
3. Take a heavy bottom pan and put 6 tablespoons of oil. Once the oil is hot, put the tadka seeds, curry leaves, green chilies, red chilies and saute them for couple of minutes.
4. Now add potato, salt and turmeric powder and fry till the potato looks little crispy.
5. Add Sagoo and mix it well so that all the masala gets to Sagoo.
6. Add lemon juice after 2 minutes.
7. Put the coarsely ground peanut powder and cilantro and mix it well.

Your Sagoo Kichidi is Ready. Serve it hot.

Falooda:

Ingredients:

• Vanilla Ice cream – 2 Scoops
• Cold Milk(Thick) – 1/2 Cup
• Almonds, Kismis(Raisins), Cashews and Dry Apricots – Chopped – 2 Tablespoons
• Cooked Falooda Samiya – 2 Tablespoon
• Pink color Syrup – 1/2 Teaspoon(store bought) – optional
• Sabja(Takmaria) Seeds – 1/2 Teaspoon – Soaked
• Coconut Powder – 1/2 Teaspoon

Method:

1. Take 1 Cup of whole milk and put 1 tablespoon of sugar and boil till it reduces to 1/2 cup and chill it.
2. Take a tall glass and put 2 scoops of ice cream. Put Semiya on one side and put coconut powder on the other side.
3. Now put the Sabja seeds and pink syrup. Add the dry nuts on top.
4. Now put the chilled milk on top.
5. You can garnish it with a cherry.

Your Falooda is ready. It is excellent for Summer.

Ingredients:

• Doodhi – 1 Cup Shred
• Green Chilies – 5 – Grind into Paste
• Turmeric Powder – 1/8 Teaspoon
• Ginger – 1/4 inch cut into small pieces
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 Stem
• Salt to Taste
• Cilantro – Few leafs
• Home made Yogat(curd) – 1.5 Cup

Method:

1. Cook doodhi in 1/4 cup of water for 10 minutes. Drain and squeeze and keep it aside.
2. In a pan put 3 tablespoons of oil, bring it to heat and put tadka seeds, curry leaves when they crack, bring the heat to low and put the green chili paste, salt, ginger pieces and squeezed doodhi and saute it for 10 minutes till the doodhi looks transparent.
3. Now put the turmeric powder and cilantro and mix it very well and take it from the heat and let it cool.
4. Mix this mixture with curd and adjust the salt.

Tip: It goes very well with rice and roties.

Ingredients:

• Toordal – 1/2 Cup
• Beerakaya(Chinese Okra) – 1 Cup – cut into small pieces
• Tomato – 1 medium – cut into small pieces
• Green Chilies – 6 – cut into small pieces
• Tamarind – 1/2 lemon size
• Turmeric – 1/4 teaspoon
• Tadka Seeds – 1 Teaspoon
• Curry Leaves – 1 stem
• Cilantro – handful – tore into pieces
• Salt – to taste
• Oil as needed

Method:

1. Take a pressure cooker and put Toordal, Beerakaya, tomato pieces, green chilies, tamarind(take the seeds off), turmeric powder and add 1.5 cups of water and pressure cook for 3 whistles.
2. After it cools off, soften the Dal a bit and put the salt and cilantro.
3. Take a small pan and put 3 tablespoon of oil and let it heat and put Tadka seeds once they crackle put the curry leaves and put this in Dal.

Here you go… Your Beerakaya Pappu is ready…

Ingredients:

• Mutton – 1/2 Kg
• Bhindi(Okra) – 1/2 cup – cut into pieces
• Tomato – 1 small – cut into small pieces
• Onion – 1 Small – cut into small pieces
• Ginger-garlic paste – 1 table spoon
• Red chili powder – 1 tea spoon
• Turmeric – 1/4 Teaspoon
• Tamarind – 1 small lemon size
• Clove powder – 1/4 Teaspoon
• Salt – to taste
• Oil – as required
• Cilantro – handful

Method:

1. Pressure cook the mutton pieces for 3 whistles and keep it aside.
2. Soak the tamarind in 1/4 cup of water and take the juice and keep it aside
3. Take a pan and put 6 tablespoons of oil and bring it to the heat and put the onion pieces and saute for cople of minutes and then put the ginger-garlic paste and fry this until the raw smell goes off.
4. Add Bhind pieces, salt, turmeric and mix it well and then put red chili powder, clove powder, tomato pieces and 1/4 cup of water and put the lid and cook for 5 minutes.
5. Now put the cooked mutton pieces and tamarind juice and cook on low heat for 15 minutes and adjust the salt and put the cilantro.
6. Let the curry sit for 2 hours before your serve.

It goes very well with white rice.