Khara Mutton is a specialty of the Maharashtrian cuisine. The curry is not thick but is packed with flavours and spices. Enjoyed with Bhakri(Pearl Millet -recipe posted earlier), white onions and a dash of lemon. As said by a dear friend – this dish will put you in a trance!
Mutton 1kg, onions 2 medium chopped, tomato 1chopped, ginger garlic paste 1tabsp, curds 1cup, roasted onion, dry coconut, sesame and poppy seeds paste 1tabsp. Garam masala 2tsp, kala masala(recipe posted earlier) 2-3 tsp, red chilli powder 2-3 tsp, turmeric powder 1tsp, coriander cumin powder 2tsp, Salt to taste, oil 4-5 tabsp, coriander leaves chopped for garnish.
Marinate the mutton with ginger garlic paste and curds for a couple of hours. Heat oil in a deep heavy bottom pan and stir fry onions till slightly golden. Add the roasted onion coconut paste, and the dry spices – turmeric, chilli, coriander cumin powder and garam masala. Roast the masala till it leaves oil. Add marinated mutton, tomatoes and roast on high flame till slightly brown. Season it with salt. Add 3 to 4 cups of warm water and pressure cook it. Garnish the thin runny spicy curry with handful of chopped coriander leaves.
Enjoy the curry with Bhakri, white onions and lemon.
Kheema pao is not just a meal but is one of the most satisfying experience. (दिल का पेट भर जाता है।) Can be enjoyed as breakfast, lunch or dinner. It can be mutton or chicken, both has it’s unique taste. So, here is my take on Kheema. I have used chicken mince, one can try the same recipe with mutton or beef.
Chicken mince (kheema) 500 grms, onions 4 medium finely chopped, green chillies 4/5 chopped, ginger garlic paste 1tabsp, tomatoes chopped 2, turmeric powder 1tsp, coriander cumin powder 2tsp, red chilli powder 2/3 tsp, red masala 3/4 tsp (or garam masala 2tsp, chat masala 1tsp), mint leaves handful, coriander leaves chopped handful, salt to taste, oil 3/4 tabsp, fried onions for garnish. Butter 2tabsp.
Heat oil in a pan and sauté onions till golden brown, add tomatoes and fry till it leaves oil, add the dry spices (turmeric, red masala, chilli and coriander cumin powder). Add chillies and ginger garlic paste. Stir fry for a min and add the mince. (If chicken it takes 15/20 mins to cook if mutton, it takes 30/40 mins) stir fry on high flame, season it with salt. Gradually add water a cup or two of warm water ( consistency depending on how you prefer, I prefer dry so add only 1 – 11/2 cups of water).
Bring it to a boil and add mint and coriander leaves. Keep the lid on and lower the heat and allow it to slow cook. After it is cooked keep the heat high and dry out the curry a little. Garnish it with more coriander, mint leaves, butter and fried onions. Serve it with Pao.
( I smoke the kheema with a piece of lit coal for extra flavour)
Masoor Aamti is a spicy curry which is a regular feature at home. Spicy flavourful and satisfying….is a power house of nutrition. Here is the recipe which you will surely want to try.
Whole masoor (Indian Brown /Red lentil) 1 cup, onion chopped 1, green chillies 4/5, mustard seed 1tsp, asafoetida 1/2 tsp, curry leaves 8/10, turmeric powder 1/2 tsp, coriander cumin powder 1tsp, red masala (SKP community paachkalsi ) 2tsp, 1tabsp paste of roasted onion, dry coconut and garlic, garam masala 1tsp, salt to taste, oil 2/3 tabsp, palm sugar or jaggery 1tabsp, coriander leaves chopped handful.
Wash and pressure cook the masoor with chopped onion and chillies till tender. Heat oil and tamper it with mustard, asafoetida and curry leaves. Add the dry spices like turmeric powder, red masala and coriander cumin powder stir fry for less than a minute. Add the roasted onion coconut paste and stir fry till oil oozes out. Add the cooked masoor, palm sugar, garam masala and some warm water. Season it with salt. Bring it to a boil and simmer it for 5/7 mins. Keep on stirring till it blends into a thick curry. Garnish with coriander leaves. Serve hot with roti or rice.
Kolambi (prawns) bhat (rice) is yet another delicacy of the original Mumbaikars. The SKP community (into which I am married) has many such dishes, mostly comprising of seafood. Kolambi bhat is a must on special occasions especially if there’s a get together. Here is my take on this dish.
Jumbo prawns 1kg, basmati rice 1/2kg (3cups) oil 4tabsp, whole garam masala (clove, black pepper, cardamom, bay leaves and cinnamon) 3 – 4 each, sliced onions 3 medium, ginger garlic paste 2 tabsp, curry leaves 15/20, green chillies 5/6 slitted, turmeric 1tsp, red chilli powder 2tabsp, red masala (SKP – paachkalashi masala) 1 tabsp, coriander cumin powder 1tabsp, garam masala 1tsp, ghee 4tabsp, chopped cashew nuts 1 to 11/2 cups, coriander leaves chopped handful, grated fresh coconut 3 – 4tabsp, fried onions 3 – 4 tabsp. Salt to taste.
Wash and soak rice in water for 15 – 20 mins. Heat oil in a heavy bottom deep pan and crackle the garam masala. Add green chillies and curry leaves and now sliced onions and sauté till it turns pink, add ginger paste, turmeric, chillies, coriander cumin powder, red masala and stir fry. Add prawns (shelled and de-veined) and stir fry for a minute. Drain the water from the rice and gently fold in with the prawns. Now add double the quantity of warm water as the rice, that is 6 cups. Season it with salt. Bring it to a boil and cover it on low flame. When half cooked add the garam masala and let it continue to cook. In another wok heat ghee and fry the cashew nuts till slightly golden. Once the rice is full cooked add ghee and cashew nuts and fold in. Garnish with coriander leaves, grated coconut and fried onions. Serve hot with fried poha papad.
Baingan Masala is a staple dish of every household. It varies from region to region. I make it just the way we make mutton curry otherwise it will not be entertained by my carnivore family. 😉
Brinjals 7/8 small ones, cumin and mustard seeds 1/2 tsp each, asafoetida 1/2 tsp, curry leaves 8/9, onions 3 medium chopped, ginger garlic paste 1 tabsp, fine paste of roasted dry coconut, thick curd 2 tabsp, fried onions and sesame seeds 2 tabsp, red chilli powder 4/5 tsp, turmeric powder 1tsp, coriander cumin powder 2 tsp garam masala 2tsp, salt to taste, oil 6/7tabsp, chopped coriander leaves for garnish.
Heat oil in a wok and tamper mustard and cumin seeds, asafoetida and curry leaves. Add onions and sauté till translucent, add slitted Brinjals. Add the dry spices – chilli powder, turmeric powder, coriander cumin powder stir fry, add ginger garlic paste and dry coconut / onions/ sesame seeds paste. Stir fry till it leaves oil. Add curds and salt to taste. Add warm water to make it to a curry consistency. Cover it once it boils. Cook on low heat till tender. Now add garam masala and blend in for another minute. Garnish with chopped coriander leaves. Enjoy with Pearl Millet bhakri or rice.
Ananasaachi aamti (Pineapple curry) is traditional delicacy of the SKP community – the original Mumbaikars. Being a Rajput but married in this SKP family…I was curious in digging some of their hidden recipes. Little twist added by me, here’s my take on this Aamti.
Fresh Pineapple chopped in triangles 1 whole. Grated coconut 2 tabsp, coconut milk 11/2 cups, cumin seeds 1tsp, curry leaves 7/8, green chillies 4/5, onions 2 medium chopped, turmeric powder 1/2 tsp, coriander cumin powder 1tsp, paachkalashi(SKP community special masala) masala 2/3tsp, (or chilli powder 2tsp, garam masala 1/2tsp), jaggery 1cup, ghee 2tabsp, rice flour 2tabsp, lemon 1, salt to taste and coriander leaves chopped for garnish.
Heat ghee and tamper cumin seeds, curry leaves and slit green chillies. Add onions and sauté till translucent. Add pineapple, jaggery and half cup water. Cover it for 5 mins to tenderise the pineapple. Now grind the grated coconut and rice flour into a fine a paste. Add the turmeric powder, masala, coriander cumin seeds powder and the coconut paste. Add another cup of water and stir continuously. Add coconut milk and season it with salt. Squeeze the juice of a whole lemon. Garnish it with coriander leaves. Enjoy the hot aamti with roti and rice.
Mirch ka Saalan is a delicacy from Hyderabad. Served mostly with mildly spiced Hyderabadi Biryani. Tangy and spicy is the perfect combo with aromatic, flavourful biryani. Here is my take.
Green Chillis which are not very punjent, preferably the long and plump ones 8/10. 1tabsp each of sesame seeds, , dry coconut, peanuts. Poppy seeds 1 tsp. Onion chopped 1 small. Ginger garlic paste 1tabsp. Garam masala 11/2 tap, chilli powder 2/3 tabsp, turmeric 1tsp, curds 2 tabsp, salt to taste, oil 1 cup. Kokum juice 2tabsp, sugar 2 tabsp, roughly chopped mint and coriander leaves a handful each. Curry leaves 10/12, mustard and cumin seeds 1/2 tap each.
Slit the chillis and deep fry in oil for a couple of minutes on high flame. Keep it aside. In a pan dry roast the sesame seeds, coconut, peanuts, poppy seeds and onions till it becomes slightly brown. Grind it into a fine paste. In a heavy bottom pan heat the same oil used for frying Chillis, tamper it with cumin, mustard seeds and curry leaves. Add the ground paste of the sesame, poppy, coconut and onion. Sauté it for a minute and add the chilli powder, turmeric powder and garam masala. Stir fry till oil separates. Add curds and some ( 1cup) water. Bring it to boil. Add mint, coriander, kokum juice and sugar. Let it boil. Season it with salt. Let it boil for 5 /7 mins till the curry reaches to slightly thick consistency. Add Chillis and let it simmer for a couple of mins.
Serve hot with Biryani.