GOAT HEAD MEAT GRAVY

INGREDIENTS:-

1. Goat head meat                  1 
2. Small onion                        20
3. Tomatoes                            3
4. Turmeric                            1 tsp
5. Chilly powder                    3 tsp
6. Curry masala                     1 tsp
7. Castor oil                           1 tsp
8. Salt                                    2 tsp
9. Water                              5 cups

FOR MASALA POWDER:-

1. Coriander  seeds                1 tbsp
2. Fennel seeds                      1 tbsp
3. Cinnamon                          1"
4. Cloves                                5
5. Roasted gram                     3 tbsp

FOR GRINDING:-

1. Garlic                                 10 
2. Ginger                                2"

FOR SEASONING:-

1. Oil                                      5 tbsp
2. Mustard seeds                    1 tsp
3. Urad dhal                           1 tsp
4. Bengal gram dhal              2 tsp
5. Curry leaves                      handful
6. Coriander leaves               handful

METHOD:-

• Wash the meat for 3 times, discard the small bones.
• Cut onion, tomato, coriander leaves, grind ginger-garlic to a paste. 
• Dry fry the masala ingredients and powder.
• Cook the meat adding 5 cups of water, castor oil, turmeric, salt, for 3 whistles.
• Wait until the pressure settles down. Transfer to another container.
• Heat  2 tbsp of oil in the same pan, add onion and fry for a minute.
• Add ginger-garlic paste and fry, add tomato and fry for a few seconds.
• Add chilly powder, curry masala, and powder masala and fry.
• Add the cooked meat, cook again for 2 whistles.
• Heat oil in a seasoning pan, add mustard seeds and splutter, add urad, Bengal gram dal, and curry leaves, fry and add to the gravy. Garnish with coriander leaves.
• Serve with rice, chapati, and ragi mudde.

EGG MASALA ROAST

INGREDIENTS:-

1. Eggs                    4
2. Bread slice          8
3. Milk                    1/2 cup
4. Ghee                   for frying

FOR GRINDING:-

1. Onion                    1
2. Ginger                   1"
3. Green chilies         5
4. Turmeric               1 tsp 
5. Pepper powder      1/2 tsp
6. Curry masala         1 tsp
7. Curry leaves          few
8. Coriander leaves   handful
9. Salt                       1 tsp

METHOD:-

• Beat milk and eggs together.
• Grind the masala to a smooth paste.
• Mix beaten eggs and masala.
• Heat tawa, dip the bread slices in the batter and place on tawa.
• Add ghee and roast on one side till crisp on low heat.
• Turn the bread and roast on another side.
• Serve with homemade tomato sauce or ketchup.

EGG CHALNA

INGREDIENTS:-

1. Eggs                    5
2. Onion                  3
3. Tomato                3
4. Salt                      3 tsp
5. Curry leaves         handful
6. Turmeric               1 tsp
7. Water                    5 cups
8. Oil                        4 tbsp
9. Coriander leaves   handful

FOR GRINDING:-

1. Red chilies           10
2. Coriander seeds   1 tbsp
3. Cumin seeds         1 tsp
4. Cardamom            4
5. Cinnamon             2"
6. Cloves                  5
7. Garlic                   9
8. Ginger                  1/2"
9. Coconut                1/2 cup
10. Roasted gram       1 tbsp[opt]
11. Oil                        1 tbsp

METHOD:-

• Fry the above ingredients, cool and grind to a smooth paste.
• Boil eggs, shell it, cut onion, tomatoes.
• Heat oil in a Kadai or pressure pan.
• Saute onion and brown, add curry leaves and fry for a minute.
• Add tomatoes, salt, and turmeric, close the lid for a minute.
• Mash the tomatoes, add the masala paste and fry.
• Add water and cook for 15 minutes, or cook for 3 whistles.
• Add boiled eggs and simmer for 2 minutes on low flame.
• Garnish with coriander leaves. Serve with idly, dosa, or chapati.

GROUNDNUT LADDO

INGREDIENTS:-

1. Groundnut                 1 cup
2. Roasted gram flour    1/2 cup 
3. Jaggery                       1 cup
4. Water                          2 tbsp
5. Sesame seeds              2 tbsp

METHOD:-

• Fry sesame seeds till it puffs up, and looks smaller in size.
• Fry groundnut on low flame until the skin looks reddish in color.
• Cool completely, and powder for 3 whips.
• Mix roasted gram flour, and powdered groundnut.
• Boil jaggery on low flame and filter by a strainer.
• Transfer it to another pan and boil to 1 string consistency.
• Add mixed groundnut and roasted gram powder,
• Mix by a wooden ladle and take a ladleful mix and make balls out of it.
• It's a healthy sweet for all.

ROASTED GRAM FLOUR LADDU

INGREDIENTS:-

1. Roasted gram flour            1 cup
2. Jaggery                               1/2 cup 
3. Sesame seeds                      1 tsp
4. Water                                  1 tbsp

METHOD:-

• Roast sesame seeds till it puffs up, and looks smaller.
• In a vessel add jaggery, water, and boil.
• Filter the liquid using a strainer.
• Again boil the jaggery in a pan, bring to single string consistency.
• Off the stove, add the flour, sesame seeds, and mix by the ladle.
• Cooldown until warm, take a spoonful of mixture, and shape it as a small ball.

VINEGAR FISH FRY

INGREDIENTS:-

1. Ooli fish               1 kg
2. Vinegar                1/4 cup
3. Turmeric              1 tsp
4. Chilly powder      2 tsp
5. Salt                       2 tsp
6. Oil                        for frying

METHOD:-

• Wash fish in salted water.
• Mix vinegar, turmeric, salt, chilly powder to a paste.
• Apply on fish and marinate for 5 hours.
• Keep it in the fridge for 5 hours, take out 1 hour before frying.
• Heat oil to a piping hot and reduce the flame and deep fry the fish.
• Once fried on one side turn over and fry, otherwise the fish will break.
• Serve hot with onion rings, sliced tomato.
• This fish will be very tasty.

COCONUT CHICKEN GRAVY

INGREDIENTS:-

1. Chicken             500 gms
2. Lemon               2
3. Water                 2 cups

FOR SEASONING:-

1. Small onion       1/2 cup
2. Garlic                 5
3. Cinnamon          2 piece
4. Cloves                5
5. Fennel seeds       2 tsp
6. Oil                       1/2 cup

FOR GRINDING:-1

1. Onion                1/2 cup
2. Turmeric           1 tsp
3. Cinnamon         2 piece    
4. Cloves               5
5. Fennel seeds     2 tsp
6. Salt                   3 tsp
7. Ginger              2"
8. Garlic              5

• Grind to a smooth paste.

FOR GRINDING:-2

1. Coconut             1/2

• Grind to smooth paste separately.

FOR GRINDING:- 3

1. Poppy seeds          3 tsp
2. Roasted gram        1 tbsp
3. Chilly powder       3 tsp
4. Dhania powder     1 tbsp

• Grind to a smooth paste.

METHOD:-

• Wash chicken, add -1 masala, and marinate for 1 hour.
• Heat oil, add fennel seeds, cinnamon, cloves, onion, garlic and fry.
• Add marinated chicken and fry for a minute.
• Add -3 masala and fry for a minute, next add the coconut paste and mix.
• Add water and cook for 10 minutes, or pressure cook for 2 whistles.
• Open the lid and add lemon juice, garnish with coriander leaves.
• Serve hot with special mutton biryani, chapati.
• This gravy will be very tasty.
• For chapati serve with cut onion.

SPECIAL MUTTON BIRYANI

INGREDIENTS:-

1. Biryani rice                 750 gms
2. Mutton                        750 gms
3. Onion                          200 gms[4]
4. Green chilies              12
5. Tomato                      150 gms[2 big]
6. Coconut                     1 
7. Lemon                       2
8. Ginger                       2"
9. Garlic                        3 whole
10. Cloves                      4 gms 
11. Cinnamon                1 big
12. Cardamom               6
13. Cashewnuts              15
14. Curd                         150 ml
15. Milk                         75 ml
16. Saffron                    1/4 tsp
17. Coriander leaves     handful
18. Mint leaves             handful
19. Ghee                       200 gms
20. Turmeric                1/2 tsp
21. Salt                         8 tsp

FOR GRINDING:-

1. Ginger              2"
2. Garlic               3 whole

• Grind both separately

FOR GRINDING:-

1. Coconut            1 whole

• Grind and take out the first milk for about 2 cups.
• Keep the rest of the coconut for chicken gravy.

FOR GRINDING:-

1. Saffron           1/4 tsp
2. Milk                1/4 cup

• Soak saffron for 1 hour in milk and grind to a smooth paste.

FOR GRINDING:-

1. Cashewnuts       15
2. Milk                   1/4 cup

• Grind to a smooth paste.

METHOD:-

• Wash mutton for 3 times, slice onion, slit the chilies on the top, cut tomatoes, mint and coriander leaves.
• Heat ghee, add onion and fry till dark brown or crisp.
• Add chilies and fry until it changes its color.
• Add cinnamon, cloves, cardamom, mint, coriander leaves, and fry.
• Add Tomatoes, and fry for a minute, add garlic paste, and fry for a minute.
• Now add ginger paste, and fry for a minute.
• Add mutton, add curd, salt, and fry for 2 minutes.
• Add coconut milk, lemon juice, stir and bring to boil.
• Reduce the flame and close the lid, cook for 30 minutes.
• Mix the mutton 15 minutes once.
• Wash and soak the rice for 20 minutes.
• Boil water, add rice, boil once, its enough, off the stove.
• Drain the water completely and mix in the gravy.
• Add ground saffron and cashew nut paste.
• Mix well and keep it in dum for 15 minutes on low heat.
• Serve with coconut chicken gravy, onion raitha, and boiled egg.

SOYA CHUNKS DRY FRY

INGREDIENTS:-

1. Soya chunks              1 packet
2. Water                         2 liters
3. Turmeric                    1 tsp
4. Salt                             1 tsp
5. Chilly powder            2 tsp
6. Curry masala              2 tsp
7. Ginger-garlic paste     1 tsp
8. Oil                              1 tbsp
9. Coriander leaves        handful

METHOD:-

• Boil water add chunks, and boil for 3 minutes.
• Drain and add more cold water and squeeze out extra water.
• Heat oil in a Kadai, add turmeric ginger-garlic paste, chilly powder, curry masala, and salt.
• Fry for a minute and add chunks and fry for 2 or 3 minutes.
• Fry until the water dries up. Garnish with coriander leaves.

SMALL CABBAGE GRAVY

INGREDIENT

1. Brussels             10 nos
2. Small onion       10
3. Tomato               5 nos
4. Turmeric            1 tsp
5. Salt                     3 tsp
6. Water                  5 cups
7. Curd                   1/4 cup

FOR GRINDING:-

1. Onion                  1 big
2. Coconut               1/2 cup
3. Garlic                  10
4. Red chilies          1
5. Cinnamon            1"
6. Fennel seeds        1 tsp
7. Cumin seeds        1 tsp
8. Coriander seeds   1 tbsp        
9. Cashew nuts        15
10. Pepper                 10 corns
11. Roasted gram       1 tbsp
12. Oil                        1 tbsp

FOR SEASONING:-

1. Oil                        3 tbsp
2. Mustard seeds       1 tsp
3. Urad dhal              1 tsp
4. Bengal gram          1 tsp
5. Hing                      1 6 tsp

METHOD:-

• Clean and wash Brussels, soak in salted water for 10 minutes.
• Cut onion, tomatoes, and coriander leaves.
• Fry the masala ingredients in 1 tbsp of oil and grind to a smooth paste.
• Heat oil in a pressure pan add seasoning, splutter mustard seeds, urad dhal, Bengal gram dhal.
• Add curry leaves, onion, fry till translucent, add tomatoes, and salt.
• Close the lid for a minute and mash the tomatoes, add turmeric, Brussels, and fry.
• Add ground masala, curd, and fry for a minute and add water and mix. 
• Put on weight and cook for 3 whistles, let the pressure settle down.
• Open and mix, add coriander leaves and serve with idly, dosa, chapati.

BUTTER CHICKEN

INGREDIENTS:-

1. Boneless chicken          500 gms
2. Chilly powder               1 tbsp
3. Red color                       1/4 tsp
4. Salt                                3 tsp
5. Curd                             1 cup
6. Turmeric                      1 tsp 
7. Dhania powder             1 tbsp
8. Cumin powder             1 tsp
9. Garam masala               2 tsp
10. Tomato                          6 cut
11. Sugar                             1 tbsp
12. Water                             2 cups  
13. Kasuri methi                 1 tbsp
14. Mint leaves                   little
15. Ghee                             1/2 cup
16. Cornflour                      1 tbsp

FOR GRINDING-- 1

1. Small onion                  1 cup
2. Garlic                            30
3. Ginger                           2"

FOR GRINDING--2

1. Cashewnuts              15
2. Milk                          1/4 cup

FOR GARAM MASALA:-

1. Cinnamon                    1"
2. Cloves                          5
3. Cardamom                   5
4. Star anise                     1

FOR GARNISHING:-

1. Onion                         1 cut 
2. Coriander leaves         handful
3. Butter                         1/4 cup

METHOD:-

1. Wash chicken, cut into 1" pieces. Fry the garam masala and powder. Mix cornflour in little water.
2. Heat ghee in a pressure pan, add the ground paste -1, and fry on a low flame for at least 3 or 4 minutes on a low flame.  
3. Then add chicken pieces, fry for 1 minute, add tomatoes, chilly powder, dhania powder, salt.
4. Cook with closed lid until tomatoes mashed.
5. Add cumin powder, turmeric and fry for a minute.
6. Add curd, Kasuri methi, garam masala, ground paste-2, and water, mix well and close the lid.
7. Cook for 3 whistles, let the pressure settle by itself.
8. Open the lid, sim flame, add mint, sugar, and add cornflour to the gravy.
9. Boil for 3 minutes or until thick, garnish with butter, coriander leaves, and cut onion.
10. Serve with maida chapati.

LONG CHILIES BAJJI

INGREDIENTS:-

1. Long chilies              6 nos
2. Bengal gram flour    2 cups
3. Salt                           2 tsp
4. Baking soda             1/2 tsp
5. Water                        1 cup
6. Cumin powder         1 tsp
7. Oil                            for frying 

TO APPLY:-

1. Chilly powder          1 tsp
2. Salt                           1 tsp

METHOD:-

• Mix salt and chilly powder.
• Mix Bengal gram flour, salt, baking soda, cumin powder, water to a smooth batter.
• Wash and slit chilies to half, discard the seeds.
• Apply chilly powder, salt inside chilly.
• Heat oil to piping hot, reduce the flame.
• Dip cut chilly into the batter, and drop one by one into the oil.
• Fry on both sides till crisp. Serve hot.
  .

POTATO BAJJI

INGREDIENTS:-

1. Potato             1 large
2. Bajji mix        1 cup
3. Water              1/4 cup
4. Oil                   for frying

METHOD:-

• Add water to the bajji mix, and mix to a smooth batter without lumps.
• Heat oil to a piping hot, reduce the flame.
• Slice potato to 1/4" thickness.
• Dip potato slice in batter and drop into the oil and fry.
• Deep fry till crisp, turn the bajji on both the sides for 5 or 6 times.
• So that the potato will be cooked inside. 
• Serve hot with chutney or sauce.

NOTE:-

• Refer bajji mix from this blog.