Kheema Paratha

Ingredients
Mutton mince - 1/2 kg
Ginger garlic paste - 2 tsp
Onion - 2 chopped
Green chillies - 2
Garam masala - 1 tsp
 Turmeric powder - 1/2 tsp
Tomato - 2 chopped
Coriander leaves - 1/2 cup
Red chilli powder - 1 tsp
Salt as per taste or
oil

For Paratha
Wheat flour - 2 cups
White flour - 1 cup
Oil
Salt as per taste
Water

Method
For Paratha, Mixe all the ingredients given to make a dough and keep aside for half to one hour.

For Masala
Wash mutton mince or keema and drain the water and keep aside.
In a pan, heat oil. add chopped onions, when they turn golden brown, add ginger garlic paste and saute for few minutes. Then add chopped tomatoes, green chillies, red chilli powder, garam masala, salt and mix well. Cook till all the tomatoes are mashed well, then add mutton mince to it, cook for some time and then add water  and cook for half an hour or till the whole moisture is lost. Leave it to cool.

Roll out medium size chapati and spread the masala on it. Roll out another chapati and place it on the first chapati. close from all the sides and cook on a hot pan on both the sides till golden brown. Add ghee or butter if needed. Serve hot.

Soft Chapati

Ingredients
Wheat flour - 2 cup
Water - 1 cup
Salt as per taste

Oil

Method
Take Wheat flour in a bowl, add little water and salt and knead it to make a dough. Before keeping aside, add little oil to it and knead well again and leave it for half an hour.
Take one small portion from the dough, roll into small round chapati, apply little oil and sprinkle one teaspoon of wheat flour to it and fold it into half. Then again on that portion, apply little oil and sprinkle one teaspoon of flour and fold it. It will look like a triangle.
Dip this triangle dough in wheat flour and roll out a medium sized chapati. Roast it on a hot tawa till it puffs up, turning and pressing both the sides. Serve hot with vegetable curry or gravy.

Fish Biryani

Ingredients
Rice – 2 cups
Fish slice – ½ kg
Onion – 2 medium sized
Chopped tomatoes – 2 large
Ginger garlic paste – ½ tbl.sp
Green chilli – 3
Bay leaves – 2
Cinnamon – 1 inch piece
Cloves – 4
Coriander leaves – ½ cup
Mint leaves – ¼ cup
Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Lemon juice – 1 tsp
Curry powder – 1 tsp
Salt as per taste
Chopped almonds and cashewnuts – ¼ cup
Ghee

Method

Wash basmati rice and soak in water for one hour. Clean and wash the fish and apply lemon juice and turmeric to remove any unwanted smell from the fish. After ten minutes, wash it again and apply paste of ginger garlic, chilli powder,salt, turmeric, lemon juice and leave it for half an hour.

Boil basmati rice in water and salt with half teaspoon of oil in it, so that grains do not stick to each other. When rice is half cooked, drain the water and keep aside.

In another vessel, heat oil and fry almond and cashew slices till golden brown. Remove and keep aside. Then in the same oil, add bay leaves, cinnamon, cloves and saute for two minutes. Then add onions and saute till they are transparent. Then add to it slit green chillies, chopped tomatoes, ginger garlic paste and fry for a minutes. Then add corriander and mint leaves, curry powder, chilli powder, turmeric and salt and mix well. Add the marinated fish and cook on a medium flame for ten minutes. Remove this fish slices and keep aside.

To the masala, add half cooked basmati rice and on the top spread sliced fish pieces and garnish with cashew and almond slice, corriander and mint leaves and lemon juice. Cover it tightly and cook on a low flame for few minutes. Serve hot with raita.

Vegetable Pasta

Ingredients

Pasta 250 gm. Long sticks

Chopped onion – 1 small

Chopped Cabbage – 100

Chopped onion – 1 small

Chopped Cabbage – 100 gms

Chopped Capsicum – 100 gms

Chopped carrot – 100 gms

Spring onion – 1 bunch

French beans – 100 gms

Soya sauce – 1 ½ tsp

Tomato sauce – 1 ½ tbl.sp

Chopped green chilli – 2

White pepper – ½ tsp

Crushed ginger garlic – 1 tsp

Salt as per taste

Oil

Grated cheese – 100 gms

Pasta 250 gm. Long

 Method

In a vessel add water and salt as desired and boil it. Then add pasta. When it is cooked, drain the water and keep aside.

In a pan, add oil and when heated add green chilli and crushed ginger garlic and sauté for few minutes. Then add all the chopped vegetables, salt, soya sauce and tomato sauce and white pepper and mix well. Cook for five minutes and then add pasta to it and mix well.

Cook on a low flame for five minutes and then remove from fire. Garnish with grated cheese and bake it for few minutes. You can even serve without adding cheese.

Prawns Biryani

Ingredients

Basmati rice – 3 cups

Onions – 4

Tomatoes - 2

Prawns – 2 cups

Ginger garlic paste – 2 tbl.sp

Green peas – 1 cup

Red chilli powder – 2 tbl.sp

Coriander powder – 1 tsp

Turmeric powder – ½ tsp

Cumin powder – 1 tsp

Cinnamon – 1 inch piece

Cardamom – 2

Cloves - 3

Garam masala powder – 1 tsp

Lemon juice – 2 tsp

Bay leaves or tej patta – 2

Cashewnuts – 4

Coriander leaves – ½ cup

Oil

6 cup of boiled water

Salt as per taste

Method

Wash rice and keep aside for 2 hours. Clean prawns and apply salt and turmeric and keep aside for half an hour. Thinly slice onions and tomatoes. In a vessel add oil and put bay leaves, cinnamon, cardamom and cloves and stir fry. Then add onions and sauté till golden brown. Add tomatoes and cook till completely mashed and then add to it ginger garlic paste, red chilly powder, coriander powder, cumin powder, garam masala, turmeric powder and salt. Mix well and cook till oil separates from masala, then to it add rice, green peas and prawns and fry for few minutes. Add six glass boiled water and cook on medium flame. Garnish

with fried cashew nuts and coriander leaves.

Baby Corn Curry

Ingredients

Baby corn – 1 ½ kg

Ginger garlic paste – 3 tsp

Tomato puree – 1 cup

Cumin seeds – ½ tsp

Yoghurt – 1 cup

Green peas – 100 gm

Chopped coriander leaves - ¼ cup

Oil

Salt as per taste

Method

Boil baby corn and diced into 1 inch cube. Heat oil in a frying pan and add cumin seeds and sauté until they splutter. Add tomato puree and stir for few minutes and then add to it green peas, baby corn and yoghurt and cook for five minutes. Then add ginger garlic paste and salt. Cook till the gravy becomes thick. Remove from fire and garnish with chopped coriander leaves.

Chapati Roll

Ingredients

Shredded chicken – 300 gm

Carrot – 1 big

Capsicum – 1 big size

Cabbage – 100 gm

Potato – 250 gm

Cucumber - 2

White pepper powder– 2 tsp

Mayonnaise – 2 tbl.sp

Salt as per taste

For chapatti

Wheat flour – 1 cup

White flour or refined flour – ½ cup

Yeast – 1 tsp

Salt a pinch

Method

In a bowl, add wheat flour, white flour, yeast soaked in water and salt and make a dough like chapatti and keep aside for 4 to 6 hours.

Slice all the vegetables in thin long pieces. Make long thin slice of potato like French fries and deep fry in oil. Boil chicken, remove the bones and shred it.

Take a bowl , add mayonnaise and white pepper powder and salt. To this, add shredded chicken and mix well.

With the chapati dough, make small round balls and roll it out like chapati. Heat on a flat pan or roast it. To this add mayonnasie chicken paste and few potato slice, few mixed vegetable slice and roll it well and serve.

Stuffed Roti

Ingredients

Beans – 10 to 15

Carrot – 1 big

Capsicum – 1 small size

Cabbage – 100 gm

Spring onion – ¼ cup

Green chilli – 2

Soya sauce – 2 tsp

Pepper powder – ½ tsp

Oil – 3 tsp

Salt as per taste

For chapatti

Wheat flour – 1 cup

Rice flour – 1 tbl.sp

Besan flour – 1 tbl.sp

Ghee or butter

Grated cottage cheese – 1 cup

Salt a pinch

Method

In a bowl, add wheat flour, besan flour or gram flour and rice flour. Make a dough with water and keep aside for half an hour.

Chop all the vegetables into small pieces. Heat oil and add chopped green chillies, sauté for two minutes and add all the vegetables and cook till half done otherwise it will become too soft. Then add salt, pepper powder, soya sauce and fry for two minutes and remove from the flame and keep aside to cool.

With the chapati dough, make small round balls and roll it out like chapati. Place the masala in the middle and sprinkle little cheese about 1 tsp and fold on all the four sides and see that the masala doesn’t come out while roasting on the pan. Heat pan and keep the stuffed chapati on pan. Pour ghee or butter and see that all the sides are well cooked by pressing with a flat spoon or ladle. Serve hot with tomato sauce.

vangi batata (eggplant potato curry)

Ingredients

Eggplants – 2

Potato – 2

Tomatoes – 3

Coriander powder – 1 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Turmeric powder – 1 pinch

Water – 3 cups

Sugar – ½ tsp

Coriander leaves – ¼ cup

Method

Slice eggplants, chop tomatoes finely and peel the potatoes.

 Heat oil in a pan and add tomatoes and sauté for 4 to 5 minutes. Then add eggplant, potatoes, all the dry masala, sugar, and water and mix well.

 Cover and cook on a low flame until the vegetables are done. Garnish with coriander leaves and serve hot with chapatti or rice.

Paya Nihari Recipe

Ingredients

Paya or lamb leg – 8

Onions – 2

Coriander seeds – 1 tbl.sp

Cumin seed – 1 tbl.sp

Cloves – 6

Black pepper – 7

Cardamom green - 4

Dagad phool – 4

Cinnamon – 2 inch piece

Salt as per taste

Method

Clean and cut paya into pieces as desired. Tie all the spices in a small muslin cloth to form a small pouch. In a big vessel, put paya pieces along with enough water, chopped onions and spice pouch along with salt. Cook on a low flame for five to six hours. Remove the spice cloth and serve nihari with bread or rice.

Masale Bhaath

Ingredients

Basmati rice – 2 cups

Tondli or gherkins – 1 cup

Tomato puree – ¼ cup

Curd – ½ cup

Chilli powder  as per taste

Garam masala – 1 tsp

Grated coconut – ½ cup

Fresh coriander leaves – ½ cup

Salt and sugar to taste

For tempering

Cloves – 3

Cardamom – 2

Cinnamon stick – 1 inch piece

Bay leaf – 2

Turmeric powder – ½ tsp

Asafetida – ¼ tsp

Cashews chopped – 8

Mustard seeds – ½ tsp

Method

Wash the rice and keep aside. In another pan, heat oil or ghee and add mustard seeds, when they splutter add asafetida and turmeric powder, cardamom, cloves, cinnamon and bay leaf and fry for a minute. Then add cashews and gherkins and sauté for 2 to 3 minutes. Then add curd,tomato puree, chilli powder, salt, sugar, garam masala and cook for two minutes and then add washed rice. Mix well and add four cups of water and cook on a medium flame. When cooked garnish with coriander leaves and grated fresh coconut)

Egg Omlette

Ingredients

Eggs – 2

Chopped onions – ¼ cup

Chopped Tomato – ½ (optional)

Finely chopped green chillies – 2 or as per taste

Red chilli powder – ¼ tsp

Milk – 1 tbl.sp

Chopped coriander leaves – ¼ cup

Salt as per taste

Oil to fry

Method

Beat the eggs in a bowl and add chopped onons, 

chopped tomatoes, red chilli powder, chopped green 

chilli, salt and milk. Beat it well. Heat oil in a flat non 

stick pan and add the mixture. Cook on a low flame, 

flip it and fry the other side. Serve hot with bread or 

chapatti.

Hyderabadi Mutton Masala

Ingredients

Mutton – ½ kg

Onions – 2

Ginger garlic paste – 1 ½ tsp

Turmeric powder – ½ tsp

Chilli powder – 1 ½ tsp

Garam masala – 1 tsp

Curd – ½ cup

Chopped coriander leaves – ¼ cup

Lime juice – ½ tsp

Oil – ½ cup

Salt to taste

Method

Clean and wash mutton pieces and cut into medium sizes. Chop onions. In a pan, heat oil; add ginger garlic paste and stir, then add onions and sauté till golden brown. Add meat to it and keep on stirring continuously so that meat does not get burnt. Lower the flame and add red chilli powder and turmeric powder and cook till oil separates. Add yoghurt, salt and one cup water and pressure cook it till done. Garnish with chopped coriander leaves and add lime juice to it.

Sweet And Sour Cabbage Soup

Ingredients

Cabbage – ½ chopped

Olive oil – 2 tbl.sp

Cider vinegar – ½ cup

Sugar – 2 tbl.sp

Soya sauce – 1 tsp (optional)

Ground pepper and salt as per taste

Method

Heat olive oil in a deep frying pan and then add cabbage and cook until golden brown stirring in between. Then add sugar, cider vinegar and 1 ½ cup water and cook on a low flame until the cabbage is tender. Cook for 12  to 15 minutes and serve with salt and pepper.

Kolhapur Fish Recipe

Ingredients

Fish – ½ kg

Chopped onions – ½ cup

Chopped tomatoes – ½ cup

Garlic paste – ½ tsp

Chilly powder – 1 tsp

Turmeric powder – ½ tsp

Lemon juice – ½ tsp

Grated cocnut – 1 tsp

Yoghurt – 1/3 cup

Bay leaves – 2

Cinnamon – ½ tsp

Cloves – 2crushed black pepper – ½ tsp

Oil – 1 tbl.sp

Chopped coriander leaves – ¼ cup

Salt as per taste

Method

Clean and wash the fish and cut into slice. In a bowl, add yoghurt, turmeric, chili powder, garlic paste, lemon juice and salt, mix well and add fish pieces to it.

In a pan, heat 1 tsp oil and add bay leaves, cinnamon, black pepper, cloves and onions and sauté till onions are soft. Add coconut and fry till it turns light brown in color. Then add tomatoes and cook till all the moisture is lost. Remove from fire, leave it to cool. When cooled, grind it to a paste. In the same pan add oil, and fry the fish over high heat for one minute. Then add the ground paste and cook on low heat till the fish is cooked well. Garnish with coriander leaves and serve with rice or chapatti.

Maharashtrian Chicken Curry

Ingredients

Chicken – 1 kg

Onion – 2 large

Potatoes -2 large

Tomato – 2 large

Ginger paste – 1 tbl.sp

Garlic paste – 1 tbl.sp

Fresh coconut grated – 3 tbl.sp

Vinegar – 2 tbl.sp

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Coconut milk – 1 cup

Green chilies - 2

Garam masala – 1 tsp

Oil – 3 tbl.sp

Fresh coriander leaves – ¼ cup

Salt as per taste

Method

Clean and wash chicken pieces and cut into desired size. Cut potatoes in medium size and chop tomatoes.  In a bowl, pour vinegar and add chicken pieces to it and mix well. Leave it for 10 minutes and then wash in running water. This removes excessive poultry smell.

Grind to a smooth paste onion, coconut powder, ginger garlic paste, powdered spices using as little water as possible.

Heat oil in a pan and add oil and then add the above paste and fry till the oil seprates from the masala, keep on stirring in  between. Now add chicken pieces to it and fry till it turns white.

Add potatoes, green chillies, salt and coconut milk and stir well. Cook till chicken and potatoes have become tender, then add chopped tomatoes and cook for two to three minutes. Remove from fire and garnish with fresh coriander leaves and serve with rice and green salad.

Capsicum Curry

Ingredients

Capsicum – 4

Onion – 2

Garlic – 3 flakes

Green chillies – 3

Turmeric powder – ½ tsp

Cumin seeds – ½ tsp

Mustard seeds – ½ tsp

Dry coconut grated – 1 cup

Oil – 1 tbl.sp

Salt as per taste

Method

Wash and cut capsicum into cubes. Grind  onion, garlic, coconut and green chilies coarsely. Heat oil in a pan and add mustard seeds, cumin and cubed capsicum pieces and sauté for two minutes till they are half cooked. Add the grounded paste, turmeric powder and salt and mix well. On a slow flame, cover and allow it to simmer for 10 minutes until the curry is cooked. Serve with rice or chapatti.