Mutton Ladies Finger

Mutton Ladies Finger from Pakisthan

Ingredients
• Ladyfingers (bhindi),trimmed 500 grams
• Mutton,cut into small pieces on the bone 500 grams
• Ghee 2 tablespoons
• Cumin seeds 1 teaspoon
• Cinnamon 2 one-inch sticks
• Black cardamoms 4
• Black peppercorns 8-10
• Onions,thinly sliced 2 medium
• Green chillies,slit 3-4
• Ginger paste 1 teaspoon
• Garlic paste 1 teaspoon
• Salt to taste
• Turmeric powder 1/2 teaspoon
• Coriander powder 2 teaspoons
• Oil 2 tablespoons
• Tomatoes,pureed 2
• Red chilli powder 1 teaspoon
• Garam masala powder 1 teaspoon
• Fresh coriander leaves,chopped 4 tablespoons

Method
Heat ghee in a pressure cooker. Add half teaspoon cumin seeds, cinnamon, black cardamoms, black peppercorns and onions and sauté till lightly browned. Add mutton and green chillies and continue to sauté. Add ginger paste, garlic paste, salt, turmeric powder and coriander powder and stir. Heat oil in another pan. Add the remaining cumin seeds. Make a slit one side of the ladyfingers and add to the pan and sauté till lightly browned. Add two cups of water to the mutton and mix. Add tomato puree and stir. Add red chilli powder and garam masala powder and mix well. Add coriander leaves and the sautéed ladyfingers. Mix and adjust salt. Close the cooker with the lid and cook under pressure till one whistle is released. Reduce heat to medium and cook for twenty to twenty five minutes. Open the lid when the pressure reduces completely. Serve hot.

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Ginger Pepper Tea

Ginger Pepper Tea

Ingredients

• Ginger,crushed 1 inch piece
• Black peppercorns 8
• Tea leaves 3-4 teaspoons
• Fennel seeds (saunf) 1/2 teaspoon
• Fresh mint leaves 6-8
• Milk 1 cup
• Sugar 4-5 teaspoons

Method

Heat three cups of water in a pan. Take peppercorns and fennel seeds in a mortar and pound with a pestle. Add this to the water. Crush the ginger and add. Add fresh mint leaves and let the water come to a boil. Add tea leaves and continue to boil. Add milk and let the mixture boil once more. Add sugar and simmer the mixture for two to three minutes. Strain and serve piping hot.

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Karimeen Fry - Kerala style

Kerala Style nadan Karimeen fry ( Pearl spot fry)
Serves - 2
Total cooking time :- 30 minutes plus for marination and 10 plus minutes for frying

Ingredients:-

Karimeen/Pearl Spot - 2 nos (Available in kerala stores in US by Narmada Brands)
Ginger- Garlic paste - 1/2 tsp
Red chilli powder - 1 table spoon
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Salt to taste
Oil for frying
Curry Leaves
Sliced onion

Directions:-

Mix all the powders and salt and adding a little water make a paste with it.
Apply the paste to the fish and keep it for sometime.
You can either deep fry( 10 minutes) or shallow fry(20-25 minutes) it as per your choice
( Add curry leaves while frying)

(Source: Sarah, Vazhayila.com)

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Chemmeen Pachakkuarachathu

Chemmeen Pachakkuarachathu 

Ingredients

1. Prawns / chemmeen – 400 gm (I used around 20 – 25 jumbo prawns)
2. Ginger – 1 inch, chopped
Pearl onions – 4 – 5, sliced
Green chilies – 4, slit
Curry leaves – 1 sprig
3. Drumstick – 1, cut into 2 inch pieces and slit
4. Kudam puli / gamboge – 4 pieces, soaked in enough water and torn into small pieces
5. Grated coconut – 1.5 cup
6. Turmeric powder – 1/2 tsp
Chilly powder – 1.5 tsp
Coriander powder – 3/4 tsp
Fenugreek powder – 1/4 tsp
Pearl onions – 4 – 5
7. Salt – To taste
8. Coconut oil – 1 tbsp

Method

1. Grind the grated coconut along with the ingredients numbered 6 to a fine paste.
2. In a clay pot, add the washed and cleaned prawns, ground coconut paste, drumstick pieces, chopped ginger, green chilies, sliced pearl onions , kudam puli pieces, salt and enough water (around 1 cup)and cook at medium heat until done. It will take about 15 - 17 minutes. Add a few curry leaves. Switch off. Pour a tbsp of coconut oil over the curry. Set aside for 10 mts. Serve with rice.

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Sharjah Shake

Sharjah Shake

Ingredients (Serves 2)

Banana - 1 largeChilled milk - 1.5 - 2 cupsBournvita / boost / ovaltine - 2 tspSugar / honey - 1 - 2 tsp or to tasteCardamom powder - 1 - 2 pinchesCashews - 4 (soak them in warm water for 10 minutes) Dates - 1 - 2 roughly chopped ( Optional)

Method

Blend everything together until thick and frothy. If you are using cashews/ dates blend them first adding a little milk and then add the remaining ingredients. Enjoy!!

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Minty Lemon Juice

Minty Lemon Juice

Ingredients

1. Lemon – 1 (Remove the seeds and extract the lemon juice)
2. Ginger – 1/4 inch, roughly chopped
Mint leaves – 6 – 8
Honey – 2 tsp or sugar, to taste
Salt – 1 pinch
Water – 1.5 cups

Method

Put all the ingredients in a mixer and grind for about 10 seconds. Strain and pour into a glass.

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