fish curry

2 medium size pomfret sliced, cleaned and washed.

Masala:
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1/2 coconut grated.
1/2 onion
1 inch ginger piece
8 pods of garlic
2 to 3 peppercorns
2 to 4 methi/fenugreek seeds
1/2 teaspoon jeera/cumin seeds
2 tbsps. coriander seeds
6 to 8 kashmiri red chilly
1 small tomato.
some curry leaves
some tamarind soaked in water.

Grind the above masala to a fine paste.

Take 2 tbsps oil in a pan and fry 1 small onion and curry leaves. Now add the ground masala
and stir for some time. Then add some water and when the required consistency is obtained,
put the sliced pomfret and cook for 5 to 7 mins. Pour a tbsp. of vinegar along with the pomfret and garnish with coriander. Serve with chapatis/bread/rice.

You can substitute pomfret with surmai/rawas/bhangda.

mutton pulao

1Kg. Mutton
200 gms. yogurt
ginger/garlic/chilly paste 3 tbsps.
salt to taste.
1 tsp. turmeric powder
6 tsps. coriander powder.
2 tsps. chilly powder.
2 tsps garam masala powder.
juice of 1/2 a lime.
4 green chillies cut fine.
4 to 5 pods of garlic cut fine.

Marinate the mutton with the above ingredients and keep aside for 1/2 an hour to 1 hour.

Slice 6 to 7 onions and fry them till golden brown. Now add the marinated mutton and cook till
done. Cut some cabbage, potatoes, carrots, peas and fry them and mix with the cooked meat.

Boil water in a vessel with whole spices ( pepper/cinnamon/cloves/big cardomom/tejpatha )
and add 3/4 kg of rice ( soaked in water for 10 mins ) and drain the water after cooking.

Cut 3 to 4 tomato rings and place in a vessel. Pour the cooked meat/vegetables and garnish with kothmeer ( coriander) and pudina ( mint ). Now place the rice over the meat and pour some pure ghee and saffron over the rice and keep it on slow fire for 25 to 30 mins.

Don't forget to add salt to the rice while cooking.

Serve with dahi kachumbar and green chutney.

mutton pulao

Kheema-Masoor Pulao Recipe

1/2 Kg. Mince Meat ( Kheema ).
1/2 Kg. Rice.
1 cup whole masoor dal.
1 cup yogurt.
1.5 Tbsp. ginger/garlic/chilly paste.
1 tsp. haldi/turmeric
2 tsps. dhaniya/coriander powder
1 tsp. chilly powder.
1 tsp. garam masala powder.
1/2 lime juice.
2 green chillies cut fine.
4 to 5 pods of garlic cut fine or if green garlic is available then use that.

Wash the kheema/mince and drain. Marinate the kheema with all the above ingredients except rice and masoor dal for 1/2 an hour. Boil the masoor dal with a little salt and keep aside.
Boil water with whole garam masala ( cloves/cinnamon/big cardomoms/peppercorns/tejpatha}. When water boils, add rice (soaked in water for 10 mins ) and cook till done.
Drain the water.

Take 3 onions sliced and fry till golden brown. Now add the marinated mince/kheema and
cook till the mince is done.

In a vessel cut 2 to 3 tomatoes into rings and place them. Now mix the kheema and masoor dal and place it above the tomato rings. Put some kothmeer and pudina over the mince. Now put the cooked rice over the mince and pour some pure ghee and a pinch of saffron over the rice and keep it on slow fire for 15 to 20 mins.

Serve with green chutney and dahi raita.