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.