Thursday, February 18, 2010



 Ingredients of this recipe:

1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron
3tbsp. Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste

Method to make this recipe:
  •  Heat oil, add cinnamon, cardamom, cloves and bay leaf.

  • When brown put ginger, garlic, green chilli paste.

  • Saute for a few minutes and add yoghurt and mutton cubes.

  • Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.

  • When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.

  • To serve garnish with quartered boiled egg and mint.

  • A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).



Ingredients of this recipe:

500 gm Boneless Chicken Pieces
2 tbsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1-2 each Chopped Green Chillies (Jalapeno)
1 Chopped Onion
1 tsp Ginger-Garlic paste
2 tsp Vinegar
1 cup Curd
1 tsp Lemon juice

Method to make this recipe:
  • Put everything but chicken and batter in blender and blend till fine

  • Marinate the chicken pcs with the resulting mixture

  • Keep in the fridge for 40 minutes.

  • Put chicken in batter

  • Deep fry it until its colour changes to golden brown Condiments

  • Serve the chicken pakora with coriander or mint chutney or tomato ketchup