Mutton Chops

Chef : Sabeen Murad

Serves 4

Ingredients:

Mutton chops – 500 gms
Ginger paste – 1 tsp
Garlic paste  1 tsp
Salt – 1/2 tsp
Red chilli powder – 1/4 tsp
Red chilli flakes  - 1/4 tsp
Coriander powder  - 1 tsp
Cumin powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Corn oil – 5 tbsp

Method:

1. Rub the chops with the ginger and garlic pastes and all the spices. Leave to marinate in the fridge or a cool spot for 6 – 8 hours.
2. Put the chops and the marinade in a pot, add half a cup of water and leave to cook on a very low flame till the chops are tender.
3. Evaporate any remaining water so that the masala coats the chops.
4. Heat the oil in a wide frying pan, add the chops and fry on both sides for three minutes per side.
5. Serve hot.

Puris

Chef : Sabeen Murad

Serves 4-6

Ingredients:

All purpose flour – 2 cups
Whole wheat flour – 1 cup
Salt – 1/2 tsp
Water to knead

Oil for frying

Method:

1. Mix the two flours with the salt.
2. Knead with water till a pliable dough is formed. Dough should neither be too soft nor sticky.
3. Leave to rest for half an hour.
4. Heat oil in a deep, heavy bottomed vessel.
5. Roll out thin rounds of the dough and holding the puri vertical introduce it into the hot oil.
6. Once it starts to lift up from the base of the vessel, press the sides of the puri lightly with a slotted spoon and pour hot oil on to its surface helping the puri puff.
7. Turn the puri once the top is golden brown and repeat the same process on the bottom.
8. Enjoy with aloo ki bhujia and dum ka qeema.

Ummul ka meetha

Chef : Sabeen Murad

This dessert is called “Ummul ka Meetha” because it was invented by Ummul It is brilliant in its simplicity and ease of preparation and makes for an impressive addition to a dinner party, especially when you don’t have the time to do something fussy or time consuming. I have used oranges in this version but fresh peaches or pineapple are also good.

Serves 8-10

Ingredients:

Candi biscuits – 2 packets or 228 gms (These are crisp brown sugar biscuits)
Full fat natural yogurt – 500 gms
Heavy cream – 200 ml (like Haleeb cream or Puck thick cream)
Orange jelly crystals – 1 packet
Sweetened condensed milk – 400 gm tin
Oranges – 10, deseeded and cut into segments

Method:

1. Pour the yogurt into a square of muslin, bring the fabric together and tie the ends of the cloth to the handle of a cabinet. Put a dish under the yogurt to catch the whey that will drain out of it. When the stream of whey changes to droplets transfer the yogurt to a big bowl.
2. Prepare the jelly crystals according to package directions and cool to room temperature.
3. Mix the jelly, yogurt and heavy cream together. Add half a can of condensed milk and taste. If the mixture is sweet enough, stop, otherwise continue adding the condensed milk until you reach the desired level of sweetness.
4. Line the bottom of a 11 x 13 inch dish with a layer of biscuits. Fill the gaps with the remaining biscuits.
5. Pour half the yogurt mixture onto the layer of biscuits.
6. Layer half of the orange segments on top of the yogurt mixture.
7. Top with the remaining mixture and orange segments.
8. Once you are done you will have five layers, in this order: biscuits, yogurt mixture, fruit, yogurt mixture, fruit.
9. Refrigerate till set and serve cold.

Shakshouka

Chef : Sabeen Murad

Shakshouka is essentially eggs poached in a tomato sauce. You can put many different spins on it and it can very easily to taken from leisurely Sunday breakfast to brunch with friends.

Serves 1 (when increasing portions add one medium tomato per egg and multiply everything else by two)

Ingredients:

Tomato – 2, medium, very ripe, finely diced
Onion – 1, small, finely diced
Garlic clove – 2, fat, minced
Green chilli – 1, small, thinly sliced
Coriander or parsley leaves – few, coarsely chopped
Butter – 1 tbsp, salted (optional)
Oil – 1 tbsp
Salt – 1/4 tsp
Red chilli powder – 1/4 tsp
Turmeric powder – a pinch
Egg – 1, large
Feta cheese – 1 tbsp, crumbled (optional)
Black olives – 1 tbsp, sliced (optional)

Freshly ground black pepper and salt

Method:

1. Heat oil in a small frying pan, add onions and fry till soft but not caramelised.
2. Add minced garlic, fry till fragrant.
3. Add butter and fry onion and garlic mixture for a minute making sure the onion and garlic doesn’t colour. Add the diced tomatoes, green chillies and the spices (except black pepper).
4. Fry till tomatoes are soft and completely broken down, this should be a liquid mixture. Add olives, taste.
5. Make a well in the centre of the tomato mixture. Crack the egg into a bowl and tip carefully into the well, sprinkle some salt and pepper on the egg.
6. Turn the heat to very low and cover the pan for a few seconds to a minute depending on how you like your eggs.
7. Spoon egg and sauce into a plate, sprinkle with cilantro or parsley and feta cheese. (alternatively serve egg in the pan)
8. Eat with a paratha or pita bread.

Kolapuri Chicken Curry

Chef : Anjum Khan

HOT & SPICY ALERT. This is a superb recipe for spice lovers. So delicious. So aromatic.
It’s a bit of hard work what with all the roasting and grinding for the Kolapuri Dry Chutney and then again for the recipe but I guarantee you it is SO.WORTH.IT.

Ingredients:

For the masala
Sesame seeds (til)- 1 tbsp
Black peppercorns – 8
Caraway seed (shahi jeera) – 1 tsp
Cumin seeds – 1 tbsp
Cinnamon stick – 1 inch
Green cardamoms – 4
Black cardamom – 1
Clove – 5
Mace (javitri) – 1 blade
Dried coconut (khopra), 1/4 cup, greated
Bedgi whole dry chillies* – 8-10
Water – as needed, to make a paste while grinding

Other ingredients
Chicken – 1 kgs, skinned and cut to medium pcs.
Canola oil – 4-5 tbsp
Dried red chillies – 3-4
Onions – 3 medium, chopped
Ginger paste – 2 tsp, flattended
Garlic paste – 2 tsp
Water – 1 cup
Turmeric powder – 1/4 tsp
Nutmeg powder – 1 pinch
Kolhapuri dry chutney – 1 tsp, heaped
Salt – to taste
Fresh coriander leaves – 1/4 cup, choppep

Equipment Required:
Pressure cooker

* Use the long dried red chili if you don’t have Bedgi chillies

Method:

1. Heat a pan and dry roast the sesame seeds, peppercorns, caraway seeds, cumin seeds, cinnamon, green cardamoms, black cardamom, cloves, mace, dried coconut and bedgi chillies separately. Allow to cool and grind using some water to a make a paste.
2. Heat the oil in a pressure cooker, add the red chillies and saute for a few seconds. Remove from heat, set aside and reserve for garnishing.
3. In the same oil, add the onions and saute until golden brown.
4. Add the ginger and garlic pastes and saute for a few seconds.
5. Add the ground paste and cook for three or 5 minutes over medium heat, stirring frequently.
6. Add the chicken, cook for 5 minutes, mixing to coat the chicken.
7. Add half a cup of water and cook for another 5 minutes while stirring frequently.
8. Add turmeric powder, nutmeg powder, Kolhapuri dry chutney and salt to taste.
9. Seal the cooker and heat for 2 whistles. Once done, turn off flame and allow the the pressure to release.
10. Once the pressure is released, open the cooker and heat on high flame until the gravy has thickened.
11. Turn off flame and stir in the coriander leaves
12. Server hot with parathas or garlic naan (yummy!)

Kolapuri Dry Chutney

Chef : Anjum Khan

This spicy dry chutney is used in the Kolapuri Chicken Curry but can also be used with chaat, vada pav, etc. It is SO delicious and insanely aromatic.

This recipe will yeild about 1 cup of Kolapuri Dry Chutney.

Ingredients:
Red chilli powder – 1/2 cup
Coriander seeds – 1/2 cup
Cumin seeds – 1/2 tbsp
Sesame seeds (til) – 1/2 tbsp
Black peppercorns – 1/4 tbsp
Cinnamon stick – 1/4th inch
Cloves – 5
Fennel seeds (saunf) – 1/2 tsp
Dry coconut – 1/4 cup, grated
Oil – 1 tbsp
Onion – 1 medium, roughly chopped
Garlic – 5 cloves, sliced
Fresh coriander leaves – 1/2 cup, finely chopped

Method:

1. Heat a pan and dry roast the coriander seeds, cumin seeds, sesame seeds, black peppercorns, cinnamon, cloves and fennel seeds one by one and set aside to cool.
2. In the same pan, dry roast the grated coconut until it turns reddish and set aside to cool
3. In the same pan, next heat the oil, add the onions, garlic and coriander leaves and fry on low heat till well browned and crisp. Set aside to cool.
4. Once cooled combine all of the above and dry grind to a fine powder.
5. Mix the ground powder with the chili powder.
6. Store when completely cool in an air-tight container in the fridge and use as needed.

Egg Coconut Curry

Chef : Anjum Khan

My husband is Manglorean and I’m from north India so I don’t know a lot about Manglorean cooking. A friend of ours, Ian, recently reffered me to the Ruchik Randhap – delicious cooking blog which he frequents for Manglorean recipes.

This is the first recipe I tried from the blog and my husband liked it a lot so I’m definitely making more stuff from the Ruchik Randhap blog

The recipe calles for Bafat Powder which you will need to prepare before hand.

I am posting the recipe how I made it; Please click here to link to the original recipe at Ruchik Randhap.

Serves 3-4

Ingredients:
Eggs – 6
Coconut – 1/2 cup, grated
Onion – 1/2 medium roughly sliced
Bafat Powder – 3 tsp, heaped
Garam masala powder – 1/2 tsp
Tamarind paste – 1 1/2 tsp
Garlic – 2 cloves, skinned roughly cubed
Ginger – 1/2 inch
Salt – to taste
Canola oil – 1 tbsp
Water – 1 cup approximately

For tempering:
Onion – 1/2, finely sliced
Curry leaves – 2 sprigs
Oil – 1 tbsp

Method:

1. Hard boil the eggs:
   – Place the eggs in a vessel and fill with enough water to cover the eggs.
   – Heat to bring the water to a rolling boil and continue to boil for 10-12 minutes.
   – Turn off the flame and drian the eggs.
   – Allow the eggs to cool by placing them in cool/room temperature water.
   – Once cooled, peel off shells.
2. Slit all the egg vertically just halfway into the egg and keep aside.
3. Prepare the masala:
   – Heat 1 tbsp of oil in a vessel and roast the coconut for a couple of minutes.
   – Add the roughly sliced onions and toast the ingredients on low until a light aroma releases and the color changes to a pale brown.
   – Add the bafat powder and garam masala powder, mix in.
   – Turn off flame and allow to cool.
   – Once cooled, add the tamrind paste, garlic, ginger.
   – Grind together, adding water if required, to make a fine paste.

4. Heat 1 tbsp oil for in a vessel, add curry leaves, finely sliced onion and saute till the onion turns golden brown.
5. Add the prepared paste and heat for a couple of minutes on low flame.
6. Add approximately 1 cup water, increase the flame to medium and allow to cook until it becomes a thick gravyy like consistency.
7. Bring the gravy to a full boil.
8. Season with salt according to taste.
9. Add the half slit eggs and cook for a few minutes to further reduce the curry.
10. Turn off flame and serve hot with parathas.