LAL MASS

 

Prep Time : 15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS

Mutton            -       500 gms
Chopped onion    -   250 gms
Ginger garlic paste    -  2 tbsp
Whole red chilly       -   8 - 10
Whole coriander seeds -  1 tbsp
Cumin seeds              -  1 tbsp
Whole black pepper     - 4 - 5
Cloves                         -  4 - 4
Mace                       -  1 piece
Black cardamom             -  1
Green cardamom            - 1
Cinnamon        - 1 inch stick
Curd                       -   1 cup
Kashmiri mirch        -   1 tsp
Mustard oil               -  1 cup
Salt                         -  to taste

METHOD
Soak whole red chilly in a cup of water and grind it.
Dry roast whole coriander seeds,cumin seeds,cinnamon,black cardamom,green cardamom,mace,cloves and blend it.
Heat mustard oil in a pressure cooker.
Add chopped onion and saute for 4 - 5 mins.
Add ginger garlic paste and roasted spices and mix well.
Add curd and saute for 3 - 4 mins..
Add mutton pieces and salt an d mix well.
Add kashmiri mirch and one cup of water.
Cover the lid and pressure cook for 10 mins.
Serve with rice or chapati.

CORIANDER CHUTNEY FLAVOUR DAHIVADA

 

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 4


INGREDIENTS
Moong dal- 1 cup
Urad dal   -   1 cup

Ginger paste- 1 tsp
Green chilly chopped- 3 to 4
Coriander leaves chopped- 100 gm
Oil for frying
Salt to taste
Yogurt (thick fresh)- 2 cup
Black salt- 1 tbsp
Red chilly powder- 1 tbsp
Cumin seeds roasted- 1 tbsp
Sweet tamarind chutney -  2 tbsp
Green coriander chutney  -  2 tbsp

Pomegranate pearls - 1 tbsp

METHOD
Wash and soak the moong dal  ,urad dal for 3-4 hours and now add green chilly and ginger and grind to a fine paste.

 Beat the batter very well till light and fluffy. Add the salt and coriander leaves in the batter.

 Heat the oil in a deep frying pan. Make equal size balls and deep fry it in hot oil until golden in color. 

Simmer it after we put all the vadas and cook in a medium flame until done. 

Now take out the vadas once done into a bowl of water and let them soak for 10 minutes. 

Now press the vadas so that excess water is out.
  Beat the yogurt and add coriander chutney paste and mix well and place the vadas in a serving bowl and pour the curd all over the vadas. 

Sprinkle red chilly powder, black salt, roasted cumin seeds and garnish with sweet tamarind chutney and pomegranate pearls.

 

SEWAI UPMA

 

Prep Time : 15 mins

Cooking Time : 15 mins 

Serve : 8

INGREDIENTS 

Vermicelli sewai  _ 1 cup
Mustard seeds -1/2 tsp
Green chillie - 1
Finely chopped  spring onion -1
Finely chopped french beans - 2 tbsp
Finely chopped carrot - 1
Green peas  _ 2 tbsp
Clarified butter  _ 2 tbsp
Curry leaves - 6-7
Salt - to taste

Oil - 2 tsp
Water - 2 cupi

METHOD

    Heat oil in a pan add vermicelli  sewai and roast for few mins Noa add two cup of water and boil for 4 to 5 mins and strain  it

Heat oil in a pan add mustard  seeds  to  crackle now add spring onion and  saute for one mins.
. Add ,carrot, curry leaves, beans ,peas and green chilly and saute for 5-6 minutes.
 Add vermicelli  sewai and salt and cook for 2-3 minutes,now vermicelli  upma get ready,  and serve in the break fast.

TAMARIND CHUTNEY

 

Prep Time : 15 mins

Cooking Time  : 20 mins
Serve : 4 - 6

INGREDIENTS
Tamarind / imli  -   200 gms
Jaggery -  250
Black salt  -  5 gms
Salt  -  to taste
Roasted cumin seeds powder  -  1 tsp
Red chilly powder  -  1/2 tsp


METHOD

Soak tamarind / imli in water and squeeze out the pulp and blend into the blender
In a pan add tamarind pulp jaggery and water in a medium flame.
Boil till it gets thick.
Add roasted cumin seeds powder ,salt ,black salt ,red chilly powder and mix well.
Serve chilled