SHAHI KAAJU ALOO

Serves:8-10
300gms-potatoes
4tbsp cashew-soaked in 1/4 cup of water.
1tbsp-chopped ginger
1tbsp-chopped garlic
1/2tsp-black cumin(shah jeera)
1-bay leaf
2-onions chopped(1 cup)
a pinch of termaric
1\4tsp-garam masala
2tbsp-chopped coriender
1/4cup-yogurt(whiksed to make smooth
1/4cup-milk
oil for frying and 4tbsp oil
METHOD:
Wash potatoes and peel.Cut potatoes into 1 inch pieces
Fry potatoes to deep golden brown and keep aside. Grind cashew,ginger garlic to a paste
Heat 4tbsp oil.Ad black cumin and bay leaf. Wait for 30 secondstill cumin stops spluttering.Add onions and cook on low heat till onions turn soft but not brown.Add turmaric and garam masala.Stir to mix well.
Add cashew paste.Cook a minute.Add yogurt and stir fry till water evaporates.Cooktill dry.
Add milk and 1/2 cup of water to get a gravy.Boil and simmer for 2-3 minutes.
Add fried potatoes and chopped corianderto the gravy and simmer on low heat.
Cook till gravy coats the potatoes on low heat. Serve with roties.

HYDERABADI BAGHARE BAIGAN

PREPARATION TIME: 40 mins
COOKING TIME: 30 mins
SERVES: 6--8
INGREDIENTS:
500 gms-- brinjal
4 onions--cut into 4 to 6 pieces each
1 small piece of ginger
half pod of garlic
1 tbsp coriander seeds
3 tbsp sesame seeds
1/4 cup peanuts
1 tsp cumin seeds
1 1/2 tsp poppy seeds
20 gms copra
1/4 tsp fenugreek seeds
1/4 tsp turmeric
1 tsp red chillipowder
1 tsp jaggery or sugar
75 gms tamarind
a few curry leaves
1 cup oil
salt to taste
METHOD:
Soak tamarind in about one cup of warm water.Mash and sieve to get tamarind water.Discard the residue.Set aside.
Wash brinjals.Make 2 inch slits along the length of the brinjal ensuring that the brinjal is held together at the stem.
Roast the onions on the girdle,till they soften a little and turn slightly golden brown. Then dry roat toghther over medium heat the coriander seeds,sesame seeds,peanuts,cumin seeds,poppy seeds,copra and the fenugreek seeds till their shade darkens very slightly and the aroma starts emitting.
Grind together the onions,roasted spices,ginger garlis,salt,turmeric,red chilli powder and jaggery or sugar in a very fine paste.Mix with tamarind water.Stuff the brinjals with ground spices,setting aside some of the mixture.
Heat oil.Add curry, leaves after a few seconds,add the stuffed brinjals.Fry for about 10 minutes and then add the reserved ground spices.Cook over medium heat,covered,gently stirring occasionlly.Add just a little water while cooking. Cook till the brinjals are fully cooked and the oil comes to the surface.The dish has thickish consistency.

SHRIMP BIRYANI

Ingredients:

1 lb Shrimp shelled and deveined

1 cup Basmati Rice

1 Medium chopped Onion

1" Grated Ginger Piece

2 cloves Crushed Garlic

2 Green Chillies

2/3 cup Grated Coconut

2 tsp Garam Masala

1 tbsp Lime Juice

1 tbsp Cashewnuts and Raisins

2 Bay Leaves

1/4 cup Ghee or butter

1 tsp Salt or to taste

How to make shrimp biryani:

Soak the rice in normal water for 20 minutes.Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.Add the paste to the onions and stir for about 5 minutes.Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.Preheat the oven to 300°F.In a serving bowl mix the shrimps and rice together.Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.

KHAMAN DHOKLA

A quick and easy version of the traditional khaman dhokla.

Cooking Time : 10 min.

Preparation Time : 5 min.

Serves 4 to 6.

Ingredients:

For the batter

1 cup Bengal gram flour (besan)

1 and 1/2 tablespoons semolina (rawa)

1/2 teaspoon citric acid (nimbu ke phool)

3 teaspoons sugar

1 teaspoon green chilli-ginger paste

1 and 1/2 teaspoons Eno's fruit salt

For the tempering:

1 tablespoon oil

1/2 teaspoon mustard seeds

1/2 teaspoon sesame seeds (til)

2 green chillies chopped

pinch asafoetida (hing)

For the garnish:

1 tablespoon chopped coriander

Method:

1.Mix together all the ingredients for the batter except the fruit salt using enough water to make a thick batter.

2.Add in the fruit salt, sprinkle a little water over the fruit salt and mix well.

3.When the mixture rises, pour it into a greased thali and steam for about 10 minutes.

4.For the tempering, heat the oil in a small katori and add the mustard seeds, sesame seeeds, green chillies and asafoetida. When the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.

5.Cut into pieces and serve with green chutney.

Tips:

You can use 1 teaspoon of lemon juice instead of the citric acid crystals.Keep the steamer hot and add the fruit salt into the batter.

SUKHE CRABS

Crabs cooked with onions, ginger, garlic and malvani masala - a lip smacking dish.

Preparation Time : 30 minutes

Cooking Time : 30 minutes

Ingredients:

Crabs -4 medium

Tamarind -1 lemon sized ball

Oil -4 tablespoons

Onions sliced-3 medium

Ginger, sliced-1 inch piece

Garlic, sliced-12-16

Coconut -1 and 1/2 cups

Mustard seeds -1/2 teaspoon

Curry leaves -6-7

Turmeric powder -1/2 teaspoon

Malvani masala -1 teaspoon

Red chilli powder -1 teaspoon

Salt -to taste

Fresh coriander leaves chopped-2 tablespoons

Method:

Clean crabs and wash thoroughly. Detach and crack the claws. Cut each crab into two pieces. Soak tamarind in one cup of warm water for half an hour, remove the pulp, strain and keep aside.Heat one tablespoon of oil in a pan and fry onion, ginger, garlic and coconut and till light golden brown. Remove from heat and cool. Add a little water and grind in to a thick paste. Heat remaining oil in a pan, add mustard seeds, when they start to crackle add curry leaves. Immediately add masala paste and cook on medium heat for half a minute, stirring continuously. Add turmeric powder, malvani masala, red chilli powder, tamarind pulp and salt. Stir well and add one cup of water. Bring it to a boil and add crab pieces and claws.Cook further on medium heat for ten to fifteen minutes, stirring occasionally or till the gravy becomes a little thick. Serve hot garnished with fresh coriander leaves.

CRAB CURRY

Simple yet delicious – this crab curry is worth a try.

Preparation Time : 30 minutes

Cooking Time : 20 minutes

Ingredients

Crabs -6 large

Coconut scraped-1/2

Garlic -8 cloves

Whole dry red chillies -8

Cumin seeds -1 teaspoon

Turmeric powder -1/4 teaspoon

Oil -1 tablespoon

Onion sliced-1 large

Tamarind pulp -1 tablespoon

Salt -to taste

Garam masala powder -1 teaspoon

Method:

Boil crabs and clean them, only the body and claws are used (the crab claws can be lightly cracked and the body cut into half, to facilitate eating).Grind scraped coconut with garlic, red chillies, cumin seeds and turmeric powder to a fine paste.Heat oil on medium heat and sauté onion for two minutes. Add ground masala and sauté for a minute. Add tamarind pulp, salt to taste, crabs and one cup of water.Cover and simmer on low heat for fifteen minutes. Add little more water if necessary and cook till done. Sprinkle with garam masala powder and serve hot.

CHICKEN METHI

Sun dried fenugreek leaves gives this chcken dish an aromatic taste.
Preparation Time : 30 minutes
Cooking Time : 20 minutes
Ingredients:
Chicken -750 grams
Onions -3 medium
Ginger -2 inch piece
Green chilli -3
Fresh coriander leaves -a few
Oil -2 tablespoons
Bay leaves -2 leaves
Green cardamom -5
Black cardamom -2Cloves -3
Cinnamon -1 inch stick
Black peppercorns -5
Garlic paste -2 tablespoons
Turmeric powder -1/2 teaspoon
Red chilli powder -1 teaspoon
Coriander powder -1 tablespoon
Yogurt -1 cup
Dry fenugreek leaves (kasuri methi) -2 tablespoons
Garam masala powder -1 teaspoon
Salt -to taste
Method:
Clean, skin, wash and cut chicken into medium sized pieces.Peel, wash and chop onions. Peel, wash and chop ginger. Remove stems, wash and chop green chillies. Wash and chop coriander leaves.Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves, cinnamon and peppercorns. Sauté until cardamoms start to crackle.Add onions and cook until translucent and soft. Make sure to stir continuously. Add ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chillies. Sauté for a minute.Add chicken pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add kasoori methi and three-fourth cup of water. Cover the pan and cook on low heat for ten minutes. Add garam masala powder, salt and mix properly. Serve hot garnished with chopped fresh coriander leaves.