Ingredients :
Kid lamb ribs - 1/2 kg or 12 ,
Green cardamom - 5 ,
Cloves - 5,
Cinnamon - 2 sticks ,
Onion - 2 medium or 225 gms ( sliced ),
Ginger garlic paste - 2 tsp ,
Corriander pwd - 2 tsp ,
Turmeric pwd - 1/2 tsp ,
Curry leaves - 10 ,
Tomatoes - 2 or 100 gms ( chopped ),
Black pepper pwd - 1tsp ,
Red chilli pwd - 1/4 tsp ,
Oil - 2 tbsp.
Ingredients for marination :
Vinegar - 1 tbsp ,
Raw papaya paste - 2 tsp ( optional ),
Clove - 1/4 tsp pwd ,
Black pepper pwd - 1/2 tsp .
Salt to taste .
Method :
Marinate the chaap or ribs with salt ,vinegar ,clove pwd ,black pepper pwd and papaya paste - ( optional ) .Rub the spices and leave it to marinate for 2 hours or overnight in the fridge .
Heat oil in karahi and add green caradamom , cloves and cinnamon sticks .
After few seconds add the sliced onions and stir fry till translucent .
Add ginger garlic paste .
Fry for 2 minutes then add the marinated ribs and stir fry for 4 minutes in medium to high heat .
Add corriander pwd and turmeric pwd .Fry the masalas in medium heat .
Keep the spatulla in the kadahi and constantly keep tossing the chaap for a minute ,then add pepper pwd and red chilli pwd .
Bhunno ( stir ) for 4 minutes .
Add the chopped tomatoes and curry leaves with 2 tbsp of water .
Lower the heat and put a lid on the kadhai and let it simmer for 2 minutes to tender the tomatoes .
Unlid the kadahi and raise the heat .
Taste salt .
Transfer the lamb ribs to a cooker . Pour 4 tbsp of water in the kadahi and stir it so that the leftover masalas mix with the water .Pour the content in the cooker .
Close the lid and let it cook in high for 1 whisle and then lower the heat and let it simmer for 10 minutes .
Open the cooker lid and if there is any gravy you can raise the heat and dry it .
Sukha or dry mutton chaap is ready .
Sprinkle coriander leaves and fresh pepper pwd when you serve .
Serves- 4 .
Enjoy with roti or paratha .
Ingredients :
Bone - in - chicken - 750 gms ( cut into medium size pieces) ,
Onion - 6 ( medium - sliced ) ,
Tomato - 2 ( chopped ),
Ginger garlic paste - 2 tsp,
Black pepper - 10 ,
Fennel seeds - 1/4 tsp ,
Curry leaves - 6- 8 leaves ,
Garam masala - 1/2 tsp ,
Green chilli - 3 slit lenght wise ,
Red chilli pwd - 1tsp ,
Turmeric pwd - 1 tsp,
Corriander pwd - 4 tsp ,
Cloves - 5 ,
Cinnamon - 2 stick- 1 inch size ,
Green cardamom - 4 ,
Green corriander leaves - 2 tbsp chopped ,
Curry leaves - 1 tbsp chopped ,
Salt to taste ,
Water - 300 ml ,
Oil - 4 tbsp .
Method :
Slice the onions and keep aside .
Grind curry leaves ,pepper corn and fennel seeds with few tbsp of water in a grinder . ( since the quantity is small it will not be easy to grind so make it a coarse watery paste )
Heat oil in kadhai and put cloves ,green cardamom and cinnamon stick in it .
After few seconds add the sliced onions and stir fry in high heat for 5 minutes or till the onions are slightly brown .
Add slit green chillies ,ginger garlic paste ,fennel , pepper ,curry leaves watery coarse paste .
Fry for 1 minute then add the powdered masalas ( corriander pwd ,turmeric pwd ,red chilli pwd ) with few tbsp of water .
Fry the masalas for 2 minutes in low to medium heat or till the raw smell of the masalas goes .
Add the chopped tomatoes and salt .
Close the pan with a lid and allow it to cook for 4 to 5 minutes in low heat .
Open the lid and mix well after the tomatoes are soft and tender .
Add the chicken and mix for few seconds and then add 1 and 1/2 cup of water -( 300 ml ).
Raise the heat and let the gravy come to a boil .
Then lower the heat and put a lid on it and let it cook for 30 minutes .
After 30 minutes check if chicken is tender and then sprinkle 1/2 tsp of garam masala ,chopped curry leaves and chopped corriander leaves .check salt .
Open after 5 minutes and stir the gravy and check the consistency of the sauce .
Close when the gravy becomes semi medium thick .
I have used 1 tsp of red chilli pwd . In kerala they make it more spicy .
Enjoy with paratha or rice .It goes very well with fresh bread too .
Serves - 6
Ingredients for dough:
Warm water - 2 and 1/2 cup ,
Rapid rising yeast - 1 tbsp ,
Sugar - 1/2 cup or 90 gms ,
Salt - 2 tsp ,
All purpose flour - 6 cups or 550 gms.
Method -
Sieve the flour and keep aside .
Use a wooden spoon to mix the warm water , yeast and sugar together in a large mixing bowl and keep stirring till the sugar is dissolved and then add salt .
Mix and then gradually add the flour in batches .
Add 5 of the 6 cups. If the dough is still sticky add the remaining cup of flour .
Knead the dough on a lightly floured counter top until it forms a fairly smooth ball .
Lightly flour your large mixing bowl ,then carefully drop the dough into the bowl .Cover the bowl with a plastic wrap or cloth .
Let the dough rise in the bowl until it doubles in size . 1 to 2 hours depending on your room temperature ( keep in a warm place and the dough will rise in an hour ).
Divide the dough in half by using a chef`s knife greased with butter .
Grease your baking tray .
Roll out each ball into a large sheet ( the length of your baking tray - do not use a rolling pin ,pat it with your fingers and dust it with flour ).
Then starting from the long side roll each sheet until your dough is shaped like a roll .
Place both loaves on the baking tray with spacing on each side .
Be sure to place the loaves seam side down and tuck the ends under it self .
Cover the loaf and let them rise for 1- 2 hours ( depending on the temperature ).
Pre heat oven to 176 C .
After the dough has risen place the tray in the oven and bake for 20 minutes or till the loaves are golden brown.
As you take out the loaf from the oven, brush it with butter to give it a shinny and yummy taste:)
Ingredients :
Bone - in chicken breast - 500 gms ( cubed ),
Onion - 2 medium or 1 large - sliced ,
Yogurt - 1 cup ,
Ginger garlic paste - 2 tsp ,
Coriander pwd - 2 tsp ,
Red chilli pwd - 1tsp ,
Turmeric pwd - 1/4 tsp ,
Garam masala pwd -1 tsp ,
Whole coriander seeds - 15 ,
cloves - 7 ,
White caradamom - 2 ,
Saffron - a pinch ,
Kewra water - few drops ,
Oil - 3 tbsp ,
Warm water - 1 cup or 200 ml ,
Salt to taste .
Method :
Heat 3 tbsp of oil in pan and fry the sliced onions till brown .Take out in a plate and keep aside .
After the onion has cooled grind it with yogurt for few seconds and keep it in a bowl .
In the same pan add coriander seeds ,cloves and green cardamom .
After 45 seconds add the cubed chicken till the chicken changes its colour to white .
Lower the heat and add ginger garlic paste and coriander pwd ,turmeric pwd ,red chilli pwd ,garam masala pwd ,salt with 2 tbsp of water .
Fry the chicken for few minutes till the spices are evenly coated .
Add the yogurt onion mix to the chicken .
Mix together and add 1 cup of warm water and let the sauce come to boil .
Lower the heat and cover .
Let the chicken cook on simmer for 35 to 40 minutes .
After 30 minutes check if chicken is tender and the consistency of the sauce .
Sprinkle kewra water and pinch of saffron .
Cover for 5 to 7minutes .( adjust the consistency of the sauce ),
Chicken korma is ready.
Enjoy the korma with hot roti or paratha .
