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).

French Beans Upkari

Ingredients:

• 2 cups french beans
• 1 small potato (optional)
  
• 1 tsp olive oil
• 1 tsp mustard seeds
• pinch of asafoetida
  
• 1 tsp cumin seeds
• 2-3 red chillies
• 1 sprig curry leaves
• 1/4 cup shredded coconut
• salt to taste
  

Preparation:

1. Wash, clean, rinse french beans in enough water. If the beans are over grown then remove the strings on the sides. Chop the french beans to 1 cm size.
2. Peel and cut potatoes into thin strips.
3. Heat oil in a wok/kadhai, splutter mustard seeds. Now add cumin seeds and asafoetida, and fry till light brown. Add red chillies, curry leaves, and fry for a moment.
   
4. Add chopped french beans, potatoes and salt. Add just enough water till all the french beans are soaked. Cover lid and cook on medium flame till the french beans are half-cooked.
5. Now add the grated coconut, gently mix, and cover the lid again till it completely cooks.
   

Dal Ambat

Ingredients:

• 1 cup toor dal (yellow lentils)
• 4 dry red chillies
  
• 1/2 tsp turmeric powder
• 1/4 cup grated coconut
  
• 1/2 tsp tamarind paste
• 1/4 tsp fenugreek seeds
• salt to taste
• 1 onion, finely chopped or 4-5 garlic cloves, crushed
  
• 1 tbsp olive oil
• a cup of any of the following vegetables (chopped): potato/tendli (ivy gourd)/lauki (bottle gourd)/squash/egg plant

Preparation:

1. Pressure cook dal with 3 cups of water. After 3 whistles, reduce flame to low heat, and cook for 8 minutes. Now, turn off the heat.
2. Cook the vegetables and add to dal.
   
3. Lightly fry fenugreek leaves in oil, making sure they do not burn.
   
4. Add red chillies to this and in a few seconds turn off the heat.
   
5. Grind the coconut, red chillies, turmeric powder, tamarind paste and the fenugreek seeds to a fine paste. Add this paste to the dal. Add salt and bring the mixture to a boil.
6. In a small kadhai, heat the oil. Add the chopped onions (or crushed garlic) and fry till it turns brown. Add this to the boiling mixture. Serve hot with rice.

If you're looking for a no onion/garlic version, use this tempering:

• 1 tsp cooking oil
• 1 tsp mustard seeds
• 4-5 curry leaves
  
• ½ tsp asafoetida (hing)

In a frying ladle, heat the oil and add the mustard. When the mustard splutters, add the asafoetida and turn off the flame. Add the curry leaves. Fry for a minute and add this to the boiling mixture.

Mushroom Matar

Ingredients:

• 2 cups of sliced mushrooms
• 1 cup green peas
• 1 large tomato, diced
  
• 1/2" ginger, shredded
  
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 2 tsp coriander powder
• 1 tsp red chilly powder
• 1 tbsp dry fenugreek leaves (kasoori methi)
• salt adjust to taste
• 1/2 tsp lemon juice (optional)
• 1 finely chopped green chili (optional)

Method:

1. Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
2. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
3. Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft.
   
4. Add mushrooms & peas, cover the lid, & cook for 4-5 minutes.
   
5. Now add the fenugreek leaves.
6. Cook until mushrooms and peas are tender. Turn off heat.
7. Add lemon juice and green chili if you like. Serve hot.

Laucki chana dal

Ingredients

• 1 medium bottle gourd (doodhi)
• 1/2 cup yellow split gram (channa dal)
• 2 tbsp oil
• 1 tsp cumin seeds
• a pinch of asafoetida
  
• 2 whole red chilies
• 1 tbsp ginger-garlic paste
  
• 1/4 tsp turmeric powder
  
• 1 tsp red chili powder
• salt to taste
• 1/2 tsp of garam masala
• 1 tsp mango powder (amchur), adjust to taste
• a handful of chopped cilantro leaves
  
• 1 cup of water, adjust as needed

Method

1. Wash and soak channa dal for 1 hour or more.
2. Peel, wash and cut bottle gourd into ½ inch cubes.
3. Boil water in a pressure cooker. Add channa dal, turmeric, salt and lauki to the water, close lid and cook under full pressure for 3-4 minutes or 2 ‘whistles’. When done, grains should be soft but not mushy.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
5. Add the cumin seeds as they crack add asafoetida, & whole red chilies stir for few seconds.
6. Next add ginger-garlic paste, & chili powder; stir for few secs.
7. Add channa dal and bottle gourd mix from the pressure cooker.
8. Cook till gram dal gets soft.
9. Turn off the heat and sprinkle mango powder, garam masala, and cilantro. Stir and cover the pan for few minutes before serving.

Kadhai Paneer

Ingredients:

• 1 lb paneer
• 1 red bell pepper
• 1 green bell pepper
• 3 tbsp oil
• 1 tsp cumin seeds
• pinch of asafoetida
• 3 green chillies, slit length-wise
  
• 1/2 tsp chilly powder
  
• 1/2 tsp turmeric powder
  
• 1 tbsp ginger-garlic paste
• 1 large white onion, diced into chunks
• 16 oz tomato sauce
• 1 tsp garam masala powder
• 1 tbsp coriander powder
  
• 1 tsp fennel powder
• 1 tbsp chopped fenugreek leaves
• a bunch of finely chopped coriander leaves
  
• salt to taste
  

Method:

1. Chop the paneer and bell peppers into ½ inch cubes.
2. Heat the oil in frying pan on medium heat and the stir-fry bell peppers until they are tender; do not over cook them. Take them out and drain on a paper towel.
3. Using the same frying pan, test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
   
4. Add the cumin seeds and asafoetida.
5. After the cumin seeds crack, add the green chillies, red chilly, turmeric powder and ginger-garlic paste, and stir for few seconds.
6. Add the diced onion and salt, and saute till transparent.
7. Add the tomato sauce and mix thoroughly.
8. Add the coriander powder, fenugreek leaves, fennel powder, garam masala powder and coriander leaves; mix thoroughly.
9. Cook for about 4 minutes on medium heat.
10. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
11. Garnish with coriander leaves.

Boondi Raita

Ingredients:

• 1 cup low-fat yogurt
  
• Water - for thinning yogurt
• Salt to taste
• 1/2 tsp red chili powder
• 1/4 tsp cumin powder
• 1/2 tsp chat masala
• 1/2 cup Boondi (thin crispy gram flour balls)
• 2 tbsp fresh coriander leaves

Method:

1. Take a mixing bowl and thin the yogurt with water.
2. Add red chilly powder, cumin powder, chat masala and salt. Beat well.
3. When you are ready to serve, add Boondi and serve as a Yogurt blend.
4. Garnish with coriander leaves and serve.

Chicken Kundapuri

Ingredients:

• For the masala:
  
• 1 cup grated coconut
• 5-6 red chillies
  
• 6 black pepper corns
• 2" cinnamon stick
• 6 cloves
• 1 tsp cumin seeds
  
• 2 tsp coriander seeds
• For the curry
• 2 lb chicken
• 1 large tomato, finely chopped
• 1 large onion, finely chopped
• 1 tsp cumin seeds
• 3-4 tsp olive oil
  
• 1 sprig of curry leaves
• 1 cup water

Preparation:

1. Roast all the items under "For the masala" heading above. Grind it with a cup of water. Keep this aside .
   
2. In a pan, heat the oil, fry the curry leaves and cumin seeds - wait for a nice fragrance. Add the onion and tomato and fry until the raw taste is gone.
3. Add chicken, a cup of water and the ground masala.
4. Bring to a boil and simmer for about 12-15 minutes, until the chicken is done.

Tambli

Ingredients:

• 4-5 red chillies
• 1 cup grated coconut
• ball of tamarind pulp
• 2 cups water
• 1/2" piece of ginger, finely chopped
• 1 small onion, finely chopped
• 1 green chilly, finely chopped
• Salt to taste

Preparation:

1. Finely grind the red chillies, coconut, tamarind, and water.
2. Hand-mix the onions, ginger, green chillies and salt. Add this to the ground mixture.
3. Serve cold with rice.

Chilli Pakoda

Ingredients:
Green Banana Peppers
1 cup cooked mashed potato
1 tsp chat masala
1 tsp red chilly powder
Salt to taste
Batter
lime juice to taste

Directions:

1. Make the batter.
   
2. Slit the chilies along its length, keeping both the ends intact. Remove the seeds and the ribs.
3. Mix the mashed potato with salt, red chilly powder, chat masala, and lime juice.
4. Stuff the chilies with this mixture.
5. Dip the chillies in batter to coat. Drop in batches into hot oil.
6. Fry until the pakoras are golden brown on all sides.
7. Remove & drain on paper towels
8. Make a side dish of chopped onion, cilantro, chat masala and lime juice. Slit the fried chillies, and add this mix onto it.

Crispy Vegetable Pakodas

Ingredients:

2 cups gram flour (Besan)

Salt to taste
1 tsp red chilli powder
1/2 tsp cumin seeds
1/4 tsp ajwain (carom seeds)

1/4 tsp baking soda
2 tbsp rice flour (optional)

oil for deep frying
Vegetables

Directions:

1. Combine the flour, dry ingredients & salt in a bowl & 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.
2. Heat oil over medium-high heat. The best temperature is 350°F.
3. Dip vegetables in batter to coat. Drop in batches into hot oil.
4. Fry until the pakoras are golden brown on all sides.
5. Remove & drain on paper towels.

Bread Str Fry (Usli)

Ingredients:

• 10 slices of bread
• 1 tbsp sugar
• 1/4 cup buttermilk
  
• salt to taste
• 2 tbsp olive oil
• 1/2 tsp black gram (urad dal)
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• pinch of asafoetida (hing)
• 3-4 green chillies, slit length-wise
• 4-5 curry leaves
• 1 small onion, finely chopped
• 1/2 tsp turmeric powder
• bunch of cilantro leaves, finely chopped

Preparation:

1. Chop the bread pieces into small bite sized pieces.
   
2. To buttermilk, add sugar and salt, and mix well.
3. Take a pan and prepare seasoning with oil, urad dal, mustard seeds and cumin seeds.
   
4. When they start spluttering add the asafoetida, curry leaves and green chillies.
   
5. Add the onions and saute till the onions are translucent.
   
6. Add turmeric powder and stir.
   
7. Add the bread pieces and mix well.
8. Add the buttermilk solution to the bread pouring it all over the bread cubes. Mix once and close the lid for 2 minutes.
9. When the bread pieces start getting brown and a little caramelized, turn off the heat.
10. Garnish with cilantro leaves.
    

Vegetable Rice Pulao

Ingredients:

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 4-5 curry leaves
• 6-8 green chillies, slit length-wise
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 2 tomatoes, chopped
• 1 tsp garam masala
• 1.5 cups of basmati rice
• 2.5 cups of water
• 2 tbsp olive oil
• handful of cilantro leaves, finely chopped
• 1 cup cauliflower, cut into small pieces
• 1 cup of cut green beans
  
• 1 carrot, chopped
• 1 cup frozen green peas
• 1 tsp lemon juice
  
• Salt to taste

Preparation:

1. Heat the oil in a saucepan. Test the oil by adding one mustard seed; if seed cracks right away oil is ready. Now add mustard, cumin, green chillies and curry leaves, in that order.
2. Add salt, garlic-ginger paste, garam masala, veggies, turmeric and tomatoes, and stir for 2-3 minutes.
   
3. Add rice to this and stir fry for about 10-15 minutes.
4. Add water and place it in the rice cooker till cooked.
5. Sprinkle the lemon juice, and garnish the rice dish with cilantro.

Railway Mutton Curry

A little history about the dish's origin:

Anglo-Indian Cuisine is a fusion of both western and Indian Cuisine.It has evolved over many years as a result of reinventing and reinterpreting the old quintessentially western cuisine by assimilating and amalgamating ingredients and cooking techniques from all over the Indian sub-continent. Thus a completely new contemporary cuisine came into existence making it truly "Anglo" and "Indian" in nature, which was neither too bland nor too spicy, but with a distinctive flavor of its own.

Anglo-Indian Cuisine is a unusual blend of tastes. It is mostly prepared using English spices such as Pepper, bay leaves, cloves, nutmeg, cinnamon, etc. Indian condiments such as chilies, cumin, coriander, turmeric, ginger, garlic etc, are also added in moderation. Yogurt and milk are also used in certain preparations to offset extra pungency.

Railway Mutton Curry is a direct throw back to the days of the British Raj in India, when traveling by train was considered aristocratic. This very popular and slightly spicy dish was served in Railway Refreshment Rooms and on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was also popular with the Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation would ensure that the curry would last for quite a few days and was an ideal accompaniment with rice as well. The recipe for this dish is sure to bring back some happy memories for many an old timer.

Ingredients:

• 1 lb mutton or lamb cut into medium size pieces
• 6 peppercorns
• 2 big onions sliced
• 2 pieces cinnamon
• 2 cloves
• 2 cardamoms
• 8 to 10 curry leaves
• 4 red chilies broken into bits
• 1 teaspoon chilly powder
• 1 teaspoon ginger garlic paste
• Salt to taste
• 2 tablespoons olive oil
• 1 cup of tamarind juice
• bunch of cilantro leaves
  

Method:

1. Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Marinate the mixture for an hour.
2. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown.
3. Add the meat and mix well. Fry for 5 minutes.
4. Add the tamarind juice and sufficient water (about 1/2 cup) and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown. (we fry the meat in the tamarind mixture for 4 minutes, then place the curry in a pressure cooker. After the first whistle, cook on low heat for 10 minutes.)
5. Garnish with cilantro.