Varan Dal

Ingredients:

• 1 cup toor dal (yellow lentils)
• Pinch of asafoetida
• Salt, Ghee
• 1/2 tsp turmeric powder
• 1/2 a lemon

Method:

1. Pressure cook dal with turmeric, hing, and 4 cups of water. After 3 whistles, reduce flame to low heat, and cook for 8 minutes. Now, turn off the heat.
2. In a vessel, pour the dal & some water to dilute it, add salt to taste, & stir well till dal boils.
3. Turn the flame off, add squeeze half a lime and 1 tsp of ghee.

Ghati Mutton

Ingredients

• 2 lbs mutton/lamb
• 10 cloves of garlic, minced
• 1" ginger, grated
• 2 large onions, finely chopped
  
• 1/2 cup grated coconut
  
• 10 red chillies
• 1 tsp turmeric powder
  
• 1 tbsp coriander powder
• 1 tbsp khus-khus/poppy seeds
• 6 cloves
• 1" piece cinnamon
• 8 whole peppercorns.
• 1 tbsp oil
  
• 2 cups water
• salt to taste
  

Preparation:

1. Roast all the masalas on a tava or non stick frying pan till light brown. Do not burn.
   
2. Grind all the roasted ingredients in a blender along with the ginger, garlic and salt to make a fine paste.
   
3. Rub the paste on the pieces of mutton and marinate for an hour or more.
   
4. Heat oil in a kadhai and fry the onions slowly till soft & brown.
   
5. Add the marinated meat along with all the spice paste and brown well.
   
6. Add 1 cup of water and bring to the boil. Lower heat cover tightly and simmer for 1 1/2 hours till meat is really soft.
   

Mutton Masala

Ingredients:

• 2 lbs of mutton
• 2 large red onions, finely chopped
  
• 2 tomatoes, finely chopped
  
• 2 tbsp ginger-garlic paste
  
• 4 tbsp oil
  
• 1" cinnamon stick
  
• 4 cloves
  
• 2 bay leaves
  
• 1tbsp fennel seeds
  
• 1 tsp turmeric powder
  
• 4-6 curry leaves
  
• 1 tbsp red chili powder
  
• 1 tbsp coriander powder
  
• 1 tbsp black pepper powder
  
• a bunch of finely chopped coriander leaves
  

Preparation:

1. Heat 1 tbsp oil in a pan.
2. Add onions and saute till it becomes soft and translucent .
3. Add tomatoes and fry them all together for about 5 minutes .
4. Remove them from heat and let it cool for few minutes.
5. Grind them into a smooth paste. Keep it aside.
6. Heat 2 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes. Now add the ginger & garlic paste .
7. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
8. Now add the red chili powder, turmeric powder, coriander powder, black pepper, salt and half cup of water into it.
9. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker.
10. Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside.
11. Heat the remaining oil in a kadhai/pan. Add cloves, cinnamon, bay leaves, fennel seeds and curry leaves. After the seeds sputter add the pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil.
12. If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and remove from heat.
13. Garnish with coriander leaves.

Chicken Curry

Ingredients:

• 2 lbs of thigh chicken
• 1/2 pint yogurt
• 1 tsp turmeric powder
• 1 tbsp ginger-garlic paste
• salt to taste
• 2 tbsp olive oil
• 1" cinnamon stick
• 2 tbsp garam masala
  
• 4 cardamon cloves, split open
• 5 cloves
• 3 bay leaves
• 6-8 mint leaves, finely chopped
  
• 3-4 slit green chillies
• a bunch of coriander leaves, finely chopped
• 2 large red onions, finely chopped
• 2 large tomatoes, finely chopped

Preparation:

1. Marinate chicken with yogurt, turmeric, garlic-ginger paste, and salt. Leave marinated chicken aside for at least 1 hour.
2. Heat oil in a pan. Fry in it: cinnamon, bay leaves, cardamom, and cloves for a few seconds.
3. Add mint leaves, slit green chillies, and coriander leaves.
4. Add the onions, and fry until fully brown.
5. Add the marinated chicken to the pan.
6. Add the garam masala.
7. Add tomatoes, & cook for 7-10 minutes, or till fully cooked.
   

Koshimbir (Vegetable Raita)

Ingredients:

• 1/4 cup finely chopped cucumber
• 1/4 cup finely chopped tomato
• 1/4 cup finely chopped onion
• 1/4 cup shredded carrot
• 1/4 cup finely chopped coriander
• 1 cup yogurt Yoghurt
• 2 tbsp roasted peanut powder
• 2-3 chopped green chillies
• 1 tsp sugar
  
• salt to taste

Seasoning:

• 1 tbsp oil
• 1 tbsp mustard seeds
• 3-4 curry leaves
• pinch of asafoetida
  

Preparation:

1. Add all ingredients in the bowl. Mix well.
2. Heat oil in a pan. Add mustard seeds, when they start popping, add curry leaves and asafoetida.
3. Add this seasoning to mixture.

Cucumber Kochholi

Ingredients:

• 1 large cucumber, finely chopped
• 1 tsp mustard seeds
• 3-4 curry leaves
• a pinch of asafoetida
• 1/4 cup grated coconut
  
• 2 green chillies
• a small ball of tamarind paste
• 1/2 inch of ginger
• a handful of peanuts, powdered
• Oil
• Salt to taste
  

Preparation:

1. Grind the coconut, green chillies, & tamarind to a fine paste.
2. Heat oil in a pan. Add mustard seeds, when they start popping, add curry leaves and asafoetida.
3. Mix 1. and 2. above with the cucumber.
4. Add the powdered peanuts and salt to it, and mix well
   

Vada Pav

Ingredients:

• 3 potatoes, boiled
• Pav (buns)
• 5-6 green chillies
  
• 1" ginger
  
• 1 tsp turmeric powder
• 1 tsp mustard seeds
  
• a pinch of asafoetida
• 1 tsp lemon juice
• a small bunch of coriander leaves, finely chopped
  
• 2 cups chickpea/gram flour (besan)
  
• 1 tsp cumin seeds
• ½ tsp baking soda
• 2 tsp red chilly powder
• water
• oil for frying
• salt to taste

Preparation:

1. Mash the boiled potatoes and keep aside.
2. Grind ginger and green chillies to form a paste.
3. Heat 2 tbsp of oil in a pan.
   
4. Add mustard seeds. When they splutter, add asafoetida, 1/2 tsp cumin seeds, 1 tsp red chilly powder, turmeric powder, green chilly-ginger paste & mix well.
5. Add salt according to taste.
6. Add mashed potatoes and toss well.
   
7. Cook covered for 2-3 minutes and leave aside to cool.
8. Add coriander leaves and lemon juice, and mix well.
   
9. Make small balls out of the mixture once it cools down.
10. Combine the flour, 1 tsp red chilly powder, turmeric powder, 1/2 tsp cumin seeds, baking soda, rice flour & salt in a bowl and mix together well. Add cold water slowly, beating it until the mixture is smooth & free of lumps. Check the consistency - it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water till it does.
11. Heat oil over medium-high heat. The best temperature is 350°F.
12. Dip the balls in batter to coat. Drop in batches into hot oil.
13. Deep fry on both sides.
14. Serve hot with pav and green chutney (paste of green chillies and coriander leaves).