Nargisi Kofta Curry With Egg

Egg Recipes
Ingredients Quantity
Meat (finely chopped) 500 gm
Eggs (hard-boiled) 4
Egg for binding 1
Cardamoms a few
Cloves a small pinch
Cinnamon 1 piece
Onions 50 gm
Green chillies 1
Salt to taste
Fat to fry (absorption) 30 gm
Seasoned flour to coat boiled eggs to taste

For Curry

Tomatoes		 500gm
Turmeric 1/2 tsp
Chilli powder 1 tsp
Green Chillies 1
Garam masala a small pinch
Onions 115 gm
Garlic 2 flakes
Fat 15 gm
Salt to taste
Coriander leaves a few springs

Methods to Prepare:
  • Mince meat finely, add beaten egg.
  • Add finely chopped green chillies, onion, powdered cardamom, cloves and cinnamon and salt.
  • Dip eggs in seasoned flour, coat with minced meat mixture and deep fry.
  • Meanwhile heat fat for curry, add sliced onions and saute. Add finely chopped garlic, turmeric and red chilli powder.
  • Add pureed tomatoes and salt and let it simmer. Add garam masala. Drop the koftas one by one into the gravy and simmer for about 30 minutes.
  • Cut the koftas into 2 halves and let each piece float in the gravy with yolk side up. Finally garnish with coriander leaves and serve hot.

Spicy Lobster Masala

how to prepare lobster masala
Ingredients Quantity
Lobsters (Large) 2
Lobster Meat 500 gm
Red chillies 10 gm
Garlic 10 gm
Ginger 10 gm
Cumin 1 tsp
Mustard seeds 1 tsp
Turmeric a large pinch
Tomatoes 250 gm
Bay leaf (for flavor) 1
Cloves 2
Cardamom 2
Peppercorns 5
Onions 150 gm
Oil 50 ml
Salt to taste

Methods To Prepare:
  • Grind together red chillies, garlic, ginger, cumin, mustard seeds, turmeric, peppercorns, cloves, cardamom and onions.
  • Heat the oil, add bay leaf and fry ground spices till oil floats on top.
  • Then put in lobster meat and chopped tomatoes.
  • Add salt. Cook slowly without water till done.
  • If necessary, sprinkle little water and serve water.

Tasty Prawn Temperado

how to prepare Indian prawn dish
Ingredients Quantity(For 10)
Large prawns 1 kg
Coconut 1/2 (extract milk twice)
Brinjal 200 gm
Pumpkin 200 gm
Garam masala 1 tsp
Salt to taste
Oil 50 ml
Onions 2
Green chillies 12
Ginger 12.5 cm (1") piece
Garlic 10 cloves
Coriander leaves 5 springs
Coriander seeds 2 tbsp
Turmeric a pinch
Cumin 1/2 tsp

Methods to Prepare:

Slice onions, 6 green chillies, ginger and 4 cloves and garlic. Grind to a smooth paste with water, cumin, coriander seeds, turmeric, 6 cloves garlic, 6 green chillies, and coriander leaves.

Steps to Prepare:
  • Shell the vein and wash prawns in several rinses of cold water.
  • Heat oil. Add sliced onions and saute. Add remaining sliced spices.
  • Fry well. Add prawns and fry. When prawns change colour, add ground spices and the water used for grinding. Cook till oil floats on top.
  • Add cut brinjal and pumpkin. Add second extract.
  • Now add the first extract of coconut milk and garam masala powder. Bring to a boil and remove.

Mangsher Gota Masala Curry

Indian Recipes
Ingredients Quantity (For 4) Quantity (For 100)
Mutton 500 gm 12.5 kg
Curds 60 gm 1.5 kg
Onions 225 gm 5.6 kg
Garlic 8 flakes 30 gm
Ginger 5 gm 115 gm
Coriander 5 gm 115 gm
Cardamoms 4 15 gm
Cumin 1/2 tsp 15 gm
Red chillies 3 85 gm
Salt to taste 100 gm
Sugar to taste 30 gm
Fat 30 gm 500 gm

Methods to Prepare:
  • Clean and cut meat into even pieces.
  • Peel and slice garlic, ginger and onions.
  • Crush garlic and steep in little water for 15 minutes.
  • Pour this water over the mutton and let it stand for half an hour.
  • Heat fat. Add sliced onions, mutton soaked in garlic water and broken red chillies.
  • In a thin muslin bad tie the sliced ginger, coriander, cumin and cardamoms.
  • Add the bouquet garni, salt and sugar and simmer till the mutton is tender.
  • Remove the bouquet garni squeezing out as much as possible of the juice into the mutton.
  • Add beaten curds and fry the mutton till browned. Then remove.

Mutton Musallam Raan

Indian Recipes
Ingredients Quantity (For 4) Quantity (For 100)
Leg of mutton 500 gm 12.5 kg
Cashew nuts 55 gm 1.35 kg
Dry coconut 55 gm 1.35 kg
Raisins 55 gm 1.35 kg
Red chillies (without seeds) 5 gm 115 gm
Salt to taste 100 gm
Garam masala 5 gm 115 gm
Garlic 3 flakes 55 gm
Coriander 10 gm 225 gm
Ginger 10 gm 225 gm
Curds 115 gm 2.80 kg
Fat 115 gm 2.80 kg
Lime 1 20 - 25
Raw papaya (peeled) a small piece 225 gm

Methods to Prepare:
  • Grind coriander, chillies and garam masala into a fine paste.
  • Grind coconut, cashew nuts and raisins.
  • Grind garlic, ginger and raw papaya. Mix with curds and salt. Add lime juice.
  • Wash the leg of mutton. With a pointed knife make several gashes all over.
  • Smear leg with curds mixture and keep aside for 15 to 30 minutes to allow mixture to seep in.
  • Smear ground chillies and garam masala paste over.
  • Finally smear the cashew nut paste.
  • Put the fat into a strong pan. Add the leg and turn till browned on all sides. Reduce fire to very slow. Cook covered till meat is cooked. Turn frequently.

Tandoori Chicken Roasted With Butter

Butter chicken

Ingredients Quantity
Chicken 1
Butter for batter 125 gm (approx.)
Butter for basting 125 gm (approx.)
Tandoori masala
Hot red chilli powder 5 gm
Kashmiri chilli powder 10 gm
Green chillies 20 gm
Ginger 10 gm
Garlic 10 gm

Methods to Prepare:
  • Grind tandoori masala and mix with butter.
  • Make incisions or slits on the breasts and legs of the chicken.
  • Marinade chicken in the mixture for 10 - 12 hours.
  • Bake in the tandoor, basting frequently with butter, till chicken is cooked.
Another method of cooking:
  • Remove when three-fourths done.
  • Fry in butter, return again to the tandoor for 3 - 4 minutes.
  • Keep basting till done.

Tasty Duck Roast With Fried Potatoes And Vegetables

duck recipes

Ingredients Quantity (For 6 - 8)
Plump duck 1 (about 1 kg)
Ginger 2.5 cm (1") piece
Garlic 6 flakes
Vinegar 2 tbsp
Salt to taste
Pepper 1/4 tsp
Butter 15 gm
Oil 60 ml
Onions 115 gm
Tomatoes 225 gm
Kashmiri red chillies or red chillies 2 (seeds removed)
Sugar 1/4 tsp

Methods to Prepare:
  • Clean duck and keep it whole.
  • Grind ginger, garlic and pepper.
  • Apply on duck and prick with a fork to let the spices seep in.
  • Marinade in vinegar for half an hour.
  • Heat butter and oil in a large thick bottom pan.
  • Add sliced onions, ground red chillies and chopped tomatoes. Add duck and brown.
  • Add two to three cups boiling water and salt.
  • Cook tightly covered till duck is tender.
  • Add sugar and remove from fire.

Spicy Malabar Chicken Curry

Chicken Curry
Ingredients Quantity (For 6 - 8)
Chicken 1 (about 1.5 kg)
Coriander seeds 10 gm
Red chillies 3 to 4
Onions 225 gm
Coconut 1
Potatoes 500 gm
Curry leaves 2 springs
Peppercorns 6
Turmeric 1/4 tsp
Cinnamon 3 to 5 gm
Cloves 3 to 5 gm
Cardamoms 3 to 5 gm
Fennel 3 to 5 gm
Oil (coconut) 15 ml
Small onions 5 gm
Mustard seeds a pinch
Salt to taste
Ginger 5 gm
Tempering
Fat 15 ml
Red onion 5 gm
Cinnamon a small piece
Cloves (optional) 6

Methods to Prepare:
  • Clean and joint chicken.
  • Roast coriander, red chillies, peppercorns, turmeric, cinnamon, cloves and cardamoms.
  • Powder fine and ground into a fine paste with fennel.
  • Peel and slice onions. Peel and quarter potatoes. Peel and slice ginger.
  • Grate coconut and make three extractions.
  • Heat up oil. Fry small onion sliced and mustard seeds.
  • When seeds splutter add ground paste, chicken piece sliced onions and curry leaves.
  • Saute 3 - 5 minutes. Add salt, cover and cook on slow fire till chicken is nearly done.
  • Add third extraction of coconut milk, potatoes and ginger.
  • When potatoes are cooked add second extraction. Cook till gravy is fairly thick.
  • Add first extraction of coconut milk, bring to boil and remove.
  • Heat fat for tempering. Add sliced small onion and slightly crushed cinnamon and cloves. When onions brown, pour over curry mix well.

Tasty Mulligatawny Curry

Indian Recipes
Ingredients Quantity (For 4) Quantity (For 100)
Breast of mutton 500 gm 12.5 kg
Small onions 115 gm 2.8 kg
Garlic 5 gm 115 gm
Ginger 15 gm 340 gm
Cinnamon 2 gm 60 gm
Tomatoes 225 gm 5.65 kg
Water 1.8 litre 44.25 litre
Curry leaves a few a bunch
Seasoning and Thickening
Red chillies (without seeds) 5 gm 115 gm
Coriander 15 gm 340 gm
Cumin a pinch 20 gm
Fennel 5 gm 115 gm
Peppercorns a few 20 gm
Split bengal gram 15 gm 340 gm
Coconut milk (thick) 300 ml 4.5 litre
Turmeric a pinch 20 gm
Lime 1 20 - 25
Salt to taste 100 gm
Tempering
Fat 10 gm 250 gm
Red onions 5 gm 150 gm
Curry leaves a few 1/2 bunch

Methods to Prepare:
  • Cut mutton into neat pieces. Add all the first lot of ingredients and boil till meat is tender.
  • Roast and grind red chillies. Grind coriander, fennel cumin and peppercorns.
  • Roast bengal gram and grind well.
  • Mix all the ingredients with the coconut milk, turmeric, lime juice and salt.
  • Fry the onions and curry leaves in fat. Add to mulligatawny, stir well and remove from fire.

Spicy Lamb On The Bone

Indian Recipes
Ingredients Quantity (For 15 - 20)
Leg of lamb 1 (about 2 kg)
Mint 1 bunch
Garlic 1 pod
Green chillies 5 to 6
Lime 1
Large-sized onion 1
Potatoes 250 gm
Brinjal 250 gm
Tomatoes 250 gm
Salt to taste
Fat 50 gm

Methods To Prepare:
  • Saw the leg of lamb into four or five pieces leaving the meat on the bone.
  • Grind together mint, green chillies and garlic.
  • Add lime juice and rub over meat.
  • Melt fat in a shallow pan. Brown meat lightly.
  • Reduce fire and cook covered over slow fire, sprinkle a little water every now and then, and turning the meat over.
  • When nearly done, add onion cut into rings, peeled and sliced potatoes, tomatoes and small brinjals, cut into halves, with the skin on.
  • Cook till vegetables and meat are tender. The meat must be very well cooked and almost falling from the bone.
  • Add salt. Mix well and remove.

Tasty Mutton Rogan Josh

Indian Recipes
Ingredients Quantity (For 4 Packs) Quantity (For 100 Packs)
Leg of mutton 50 gm 12.5 kg
Tomatoes 115 gm 2.72 kg
Coriander powder 10 gm 250 gm
Saltpetre 5 gm 100 gm
Fat 30 gm 500 gm
Kashmiri chillies (without seeds) 15 gm 225 gm
Ginger 10 gm 225 gm
Nutmeg a pinch 15 gm
Saffron a pinch 5 gm
Cumin a pinch 45 gm
Mace a pinch 15 gm
Garlic a few flakes 85 gm
Onions 115 gm 2.72 kg
Ratton jog a small piece 5 gm
Salt to taste 100 gm
Stock as needed as needed
Milk enough to dissolve saffron enough to dissolve saffron

Methods to Prepare:
  • Clean and cut meat into 2.5 cm (1') pieces with bones.
  • Chop onions grind kashmiri chillies, coriander, ginger, cumin and garlic.
  • Heat fat. Fry onion, add ground spices and fry well. Add tomatoes.
  • Add meat, half of the saffron and saltpetre.
  • Fry for about 5 minutes. Add stock, nutmeg, mace, salt and "rattan jog".
  • Cook gently till meat is tender.
  • When meat is cooked, add the red of saffron dissolved in a little milk.

Mutton Shahi Khorma

Indian Recipes
Ingredients Quantity (For 4 Packs) Quantity (For 100 Packs)
Mutton 500 gm 12.5 kg
Onions 200 gm 5 kg
Poppy seeds 10 gm 225 gm
Almonds 5 gm 115 gm
Coriander 15 gm 340 gm
Ginger a small piece 85 gm
Kashmiri chillies 10 gm 225 gm
Cumin a pinch 30 gm
Sultanas 5 gm 115 gm
Fat 50 gm 1.25 kg
Coconut 55 gm 1.35 kg (8)
Curds 115 gm 2.8 kg
Garlic 2 cloves 55 gm
Cloves 2 gm 50 gm
Cinnamon 2 gm 50 gm
Cardamoms 2 gm 50 gm
Dried milk 5 gm 125 gm
Salt to taste 100 gm

Methods to Prepare:
  • Wash and cut meat into 2.5 cm (1' peice).
  • Grind poppy seeds, cumin, coriander, ginger, and garlic.
  • Remove seeds from red chillies. Soak in water and grind to paste.
  • Grate coconut and extract milk.
  • Soak dry fruits and nuts in water.
  • Heat fat. Fry sliced onions, cloves, cinnamon and cardamoms, then the ground spices.
  • Add meat and fry. Add beaten curds, water and salt, cook till meat is tender.
  • Add coconut milk, dried milk, sultanas and almonds. Simmer for a few minutes. Remove. Serve hot.

Chicken Moghlai

Chicken Recipes
Ingredients Quantity
Chicken 1
Onions 200 gm
Ginger 10 gm
Green coriander 1/2 bunch
Turmeric 1 tsp
Cinnamon 3 gm
Garlic 10 gm
Red Chillies (remove seeds) 15 gm
Curds 250 gm
Lime 1
Almonds or Cashewnuts 100 gm
Cardamom 3 gm
Cloves 3 gm
Bay Leaves
Fat 150 gm
Egg 1
Mawa (optional) 50 gm

Methods to prepare:
  • Clean, wash and cut chicken into small pieces.
  • Slice onions, brown them slightly and grind along with ginger, garlic, red chillies and turmeric.
  • Mix half the above masala with beaten curds and apply it to pieces of chicken.
  • Heat fat, add garam masala and fry remaining masala very well till it begins to separate from oil.
  • Add pieces of chicken and fry well till water from chicken also dries up.
  • Add sufficient water to cook chicken and while it is cooking, add half the chopped coriander leaves.
  • When chicken is cooked, add cashew nuts or almond paste and remove from fire. Add lime juice, mawa and before serving mix in beaten egg till it coagulates.
  • Serve hot garnished with the remaining chopped coriander leaves.

Achar Ghosht

Indian Recipes
Ingredients Quantity
Onions (chopped) 200 gm
Cumin 3 gm
Cardamom 2 gm
Cinnamon 2 gm
Cloves 2 gm
Peppercorns 2 gm
Onion Seeds (Kalongi) 2 gm
Fennel (saunf) 2 gm
Tomatoes 250 gm
Cubes of mutton with bones 1 kg
Salt to taste
Fenugreek Seeds 2 gm
Cumin (whole) 2 gm
Mustard Seeds 2 gm
Fat 50 gm

Methods to prepare:
  • Saute Onions in fat. Do not brown.
  • Add cumin. Then add cardamom, cinnamon, cloves, peppercorn (whole), onion seeds and then fennel, fenugreek and mustard seeds.
  • Add mutton and chopped tomatoes and cook on a slow fire with a little water till mutton is cooked and gravy is thick.

Vegetable Jalfraizi

Indian Recipes
Ingredients Quantity
Cauliflower 100 gm
Carrots 100 gm
Green Peas 150 gm
Tomatoes 150 gm
Capsicums 100 gm
Onions 100 gm
Coriander Seeds 2 tsp
Kashmiri Chillies (Without Seeds) 5
Turmeric Powder 1/2 tsp
Garlic 1 pod
Oil 50 ml
Ginger a small piece
Mustard Seeds 1/2 tsp
Salt to taste
Sugar 1/2 tsp
Coriander Leaves a few springs

Methods to Prepare:

  • Clean and cut vegetables
  • Grid Coriander seeds, kashmiri chillies, turmeric powder, ginger, garlic, mustard seeds and half the onions. Set aside.
  • Slice remaining onions and fry to golden brown.
  • Remove and fry ground masala and vegetables.
  • Add fried onions, sugar, salt and a little water.
  • Cook till vegetables are tender and gravy thickened.
  • Garnish with coriander leaves and serve HOT!

Ranchers Fried Chicken

Indian Recipes
Ingredients Quantity For 4
Chicken 4 legs, 4 breasts
Eggs 3
Bread crumbs 250 gm
Salt and Pepper to taste
Oil for frying
Flour 100 gm
Oriental Sauce 150 ml
French fries 400 gm

Methods to Prepare:

  • Season flour with salt and pepper
  • Marinade chicken in Warcester sauce, salt, pepper and mustard
  • Roll chicken in flour until evenly coated
  • Break eggs and beat lightly
  • Dip chicken in egg and then coat with bread crumbs
  • Deep fry Serve with French Fries and Oriental Sauce

Yakhni Stock

Indian Recipes
Ingredients Quantity
For stock
Water 5 litre
Mutton bones as needed
Coriander seeds 150 gm
Ginger (roughly cut) 30 gm
Garlic pods (roughly cut) 30 gm
Onions 50 gm
Black cardamom 15 gm
Green cardamom 10 gm
Mace 5 gm
Bay leaf 10 gm
Cinnamon 10 gm
Cloves 10 gm
Cream 20 ml

Methods to Prepare:

  • Blanch all mutton bones
  • To prepare stock mix all above ingredients and simmer till stock is reduced to 1 litre and add salt
  • Finish off with warm cream

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