Make a solution of salt & water. Strain and keep aside .

Deep fry the fish pieces in oil till its cooked and keep aside.

Fry the 4 pods of peeled Garlic,ginger and the slit green chillies and keep them aside as well.

Grind the rest of the ingredients…Jeera,Methi, mustard,Dhaniya powderremaining garlic in a little bit of vinegar to a fine paste.

In a huge frying pan, pour some oil, about 3-4 tbsp , Add some mustard seeds when it splutters, Add the chilli solution, keep on low flame.After 2 minutes add the ground masala, salt solution and the vinegar and let this boil for about 5 minutes.Add the sugar, Poppy seed paste and cook for another 5 minutes stirring occasionally .Add the fish pieces, the fried green chillies, garlic and ginger pieces. Mix well & take it off the fire . Tye a cloth over the dish and keep it over night and allow the fish to soak in the masala . Taste the next morning and add the necessary spices if its not enuff and bottle it and keep for a week before using it with your mea

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• 1 lb lean (at least 80%) ground beef
• 2 cups thinly sliced celery (3 1/2 medium stalks)
• 1 medium red bell pepper, coarsely chopped (1 cup)
• 1 can (8 oz) sliced water chestnuts, drained
• 1 bottle (12 oz) teriyaki baste and glaze
• 2 cups coleslaw mix (shredded cabbage and carrots)
• 3 cups chow mein noodles

Method:

1. In nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until beef is cooked through and no pink remains. Stir in celery and bell pepper. Cook 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender; drain.
2. Stir water chestnuts and teriyaki glaze into beef mixture. Cook about 2 minutes, stirring frequently, until hot and bubbly. Remove from heat.
3. Stir in coleslaw mix. Serve over noodles.

Ground Beef Chow Mein

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• 1 kilogram of Chicken (cut into pieces)
• 3 large Tomatoes (finely sliced)
• 4 medium Onions (peeled & finely sliced)
• 6 Green Chillies (Hari Mirch) (more or less may be used depending on taste preference.)
• 1 ½ tsp. Fennel Seeds (Sounf)
• 1 ½ tsp. Mustard Seeds (Rai)
• 1 ½ tsp. Cumin Seeds (Sufaid Zeera)
• 1 ½ tsp. Nigella Seeds (Kalonji)
• Red Chilli Powder (Pisi Lal Mirch) (to taste)
• Salt (to taste)
• ¼ tsp. Turmeric Powder (Pisi Haldi)
• 1 tbsp. Ginger Paste (Pisi Adrak)
• 1 tbsp. Garlic Paste (Pisa Lehsan)
• 250 grams of Plain Yogurt
• Lemon Juice (of 1 large lemon)
• 2 tbsp. of Cooking Oil

Method
1. Heat oil in a heavy based pan on medium heat. Add onions and fry (stirring occasionally) until golden brown. Add tomatoes and saute until they are well soft.
2. Add in the chicken pieces, plain yogurt , ginger paste, garlic paste, salt, red chilli powder and turmeric powder. Mix and cover pot and let it cook on low heat until the chicken is half done.
3. Seperately put a frying pan on stove on medium heat and roast the mustard seeds, cumin seeds, fennel seeds and nigella seeds in a dry pan. (Do not use oil.) Roast these seeds until the cumin turns brown.
4. Take 2 teaspoons of this roasted mixture and set it aside. Grind the rest of it in a grinder to a fine powder. Then add the turmeric powder to this grinded powder and make it into a thick paste by adding the lemon juice. Now stuff this paste into the green chillies and set them aside.
5. Add the remaining paste to the chicken and sprinkle the roasted mixture over the chicken and further cook the chicken until it is well done. Then add the stuffed chillies to the chicken and cook on very low heat for another 5 minutes.

Achari Chicken

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• Mutton – 1 Kg cubed
• Basmati Rice- 6 cups( Washed and drained)
• Ginger garlic paste-3 tsp
• Onions-5 medium sized sliced fine
• Coriander powder- 4 tsp
• 1 tsp(clove, cardamom and cinnamon powdered together)
• 1 tsp roasted zeera powder
• salt and chili powder to taste
• 1 tsp sugar
• lemon juice
• 9 cups water
• turmeric powder-1/2 tsp
• Oil/ ghee/ vanaspathi-3/4 cup.
• Garlic- 6 sliced
• clove – 10
• Cardamom-10
• Cinnamon- 1 inch

To grind together

• coconut- 1/2
• onions-6 medium sized
• zeera- 2 tbsp roasted
• Tamarind- a small marble size (can use tamarind extract )
• Coriander leaves -1 large bunch
• Green chillies- 6-8 a couple more if you like it spicier

Instructions:

1. Wash and clean mutton, add 2 tsp ginger garlic paste, turmeric powder, 1 tsp chili powder, salt and pressure cook the meat.
2. In a frying pan , to a little oil, add a few of the cut onions, fry a bit, add the ground masala, coriander powder,zeera powder,the clove Cinnamon cardamom powder,chili powder and a little salt.Let it fry a little bit till the masala changes color and the coconut loses its fresh smell.Add the cooked meat, the rest of the ginger garlic paste. Don’t add extra water but cook it the same water as the one you cooked the meat in.taste the curry made, add salt and chili if necessary and allow the curry to get dry.
3. In a vessel, pour 9 cups of water and bring to boil. add salt and let boil.
4. Use a pressure cooker, or a big vessel, put ghee/oil.Add the remaining sliced onions, sliced garlic, cinamon, clove and cardamom. Fry till onions turn brow. Add the rice.Fry a little bit .Add the curry and the boiling water, sugar and juice of the lemon. Check the taste for salt . Pressure cook as for rice or cook it the traditional way till water evaporates.
5. Best served with Raitha We generally have it with mango raita.

Coorg Mutton Pulao

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1 kg cleaned & deveined Prawns/Shrimps
1n half Tsp chilli powder (more if u like spicy food)
Salt to taste
1/2 tspTurmeric powder
2 finely sliced onions,
3-4 cloves of garlic finely chopped
1/2″ ginger grated
1/2 tsp- clove cinnamon n cardamom powdered
2 tsp sugar
2 bay leaf
1/2 coconut -coconut milk to be extracted (can use ready processed ones)
2 tbsp oil
2tbsp clarified butter (ghee)

Methods:

Marinate the Prawns or shrimp in salt. chilli powder & turmeric for half an hour
Take a cooking pan, heat the oil & clarified butter/ghee , to this add the prawns, fry till done, drain n keep aside.To the same oil add the bayleaves n garam masala .Add sugar .Add sliced onions, garlic & ginger & fry till onions are cooked well.Add the coconut milk & let cook till gravy thickens considerably n reduces to half. Now add the prawns, check for taste (salt n chiilli) & then cook till gravy thickens .Take off the pan & serve .

You can make this gravy like & tastes best with steamed rice. You can also add boiled potatoes to it.

Prawns/Shrimps in Coconut Milk

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3-4 Boiled eggs cut .

Onions 2 medium chopped

2 green chillies chopped

3 tomatoes chopped

Chili powder n salt to taste

coriander powder- 2 tsps

turmeric- 1 pinch

ginger garlic paste- 1/4- 1/2 tsp

Method:

In a lil oil fry the onions tomatoes and green chillies, add the turmeric powder, chilli powder, salt, coriander powder and the ginger garlic paste. Fry till onions and tomatoes are well cooked . Add the eggs and chopped coriander leaves.

Serve hot.

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2 potatoes boiled and kept aside

Coriander powder- 2 tsps

chilli powder- to taste

turmeric powder- 1/2 tsp

ginger garlic paste- 1/2 tsp

Tamarind or black vinegar- very lil as per taste

Salt – to taste

Boiled eggs- 4 cut in half

1 slit green chillie

To grind together:

Half a coconut

2 medium sized onions

6 pods of garlic

2 tsps cumin seeds

Method:

Keep one tbsp oil in a pan. When hot add ground coconut mix, coriander powder, chilli powder, turmeric powder, ginger garlic paste, vinegar /tamarind. Add salt to taste and as much water you want to make it as curry consistency . When this comes to boil and the coconut loses its raw taste add the boiled potatoes and slit green chilli bring to boil and add boiled and cut eggs.

Garnish with chopped coriander leaves and serve hot with parathas or pooris .

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Ingredients:

Garnishing:

a)  1 bowl  chopped coriander

b) 1 bowl spring onions chopped

c) 1 bowl garlic- chopped and fried till brown

d) 1 bowl- lime / lemon juice

e) 1 bowl- soya sauce with green chillies chopped .

f) 1 bowl- boiled and chopped egg

g) 1 bowl – chopped cucumber

h) 1 bowl- red chillies soaked in oil and ground to paste with oil.

Noodles :

Noodles – egg noodles cooked , drained and well tossed with a spoonful of oil. Keep aside.

Chicken Stew :

Chicken, 2 tbsps -oil, 1″ ginger, 5-6 pods of garlic , full pepper corn – 2 tbsp, spring onions- a small bunch chopped, green chillie sauce- to taste, white vinegar- 1 tsp, coconut milk- 1 1/2 coconuts thick milk, Coriander leaves, salt and pepper powder to taste. Soup cubes or chicken ready soup powder (optional)

Cook chicken in the pressure cooker for 1 whistle with salt, pepper and water. Drain the water when done and keep the stock aside. Shred the chicken and keep aside. In a pan,  pour the oil, add grated ginger and chopped garlic, pepper corn and spring onions. Fry a little bit, add the shredded chicken and fry some more. To this add green chillie sauce-as per your taste, pepper powder, white vinegar. Keep stirring for a while. To this add the coconut milk. Boil for a while and add chicken stock to it. You can add a soup cube or any ready soup powder. Taste and add salt to it.Boil for a while and when you feel it is done, add coriander leaves to garnish and remove from the flame.

To serve :

Keep chicken stew in a dish seperately. Keep the cooked noodles in another dish. All the garnishing in individual bowls arranged around the noodles and stew.

To be served, one has to first give bowls . Then  noodles are served, the chicken stew added to soak the noodles and the people can serve the garnishes as per thier taste, mix it well and eat

Bon apetit.

Burmese Chowsuey

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1 lb. tender lamb, cut into cubes
1 stick cinnamon
23 cloves
12 cardammom
4 green chillies, chopped
2 large onions, cut into cubes
2 large tomatoes, chopped
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania (coriander)powder
1/2 tsp sugar
1 1/2 tsp poppy seeds
1 cup curd (yoghurt)
1 pod garlic
1″ piece ginger
4 tbsp ghee/oil
23 tsp chopped coriander leaves
Salt to taste

Instructions

1. Powder 1/2 the cinamon stick, 1 clove and 1 cardommom.
2. Mix with some salt and rub this on the lamb.
3. Set aside for 10 minutes.
4. Pressure cook the lamb til soft.
5. Drain and set aside.
6. In 1 tbsp ghee, fry the green chillies,1/2 a
7. sliced onion, poppy seeds, ginger and garlic.
8. When the onion turns translucent, remove, drain and blend to a smooth paste with the curd and remaining cinamon, clove and cardammom.
9. Heat the remaining ghee and saute the onion cubes.
10. When the onion turns translucent, add the blended paste and fry till the oil starts leaving the sides of the masala.
11. Now add the chopped tomatoes and fry for another couple of minutes.
12. Add the chilli powder, sugar, dhania, cumin and turmeric powders and fry for another 30 secs.
12. Remove from heat and mix in the cooked lamb and salt to taste.
13. Add some water if the dish is too dry and heat through.
14. If the meat was not fully cooked before, it should in this step.
15. To do this, sprinkle some water and cook covered on a low flame till the lamb is soft and has absorbed most of the masala.
16. Serve garnished with chopped coriander leaves.

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