Ingredients:
Leg of lamb (cut into 1" pcs) 1/2 kg, Onions(large) 2 no,
Lime Juice, Salt, Oil or Clarified Butter(ghee)
Green Masala: Green Chillies 6, Coriander Leaves 1 bunch,
Mint 1/2 bunch, ginger 2" , Garlic 6 cloves
Red Masala: Dried Coconut(kopra)[grated] 1/2 OR Dessicated Coconut 100 gm,
Onion(large) 1, Poppy Seeds 1 Tsb; Cloves 6, Black Peppercorns 6,
Cinnamon 2", Coriander Seeds 2 Tb; Mace a pinch, Dried Red Chillies 12,
Turmeric Powder 1 Tsp.
Method:
Wash the lamb pcs. Finely chop onions. Make the green masala paste using the above ingredients with as little water as possible. Mix this green masala paste with the lamb and let it marinate for one hour.
For Red Masala: Fry the coconut,onion and poppy seeds in a little oil(1-2 tsp) till brown. Then add the remaining ingredients and saute till they release their aroma. Make the red paste using water as required.
In a large vessel take oil or cl. butter and saute the finely chopped onions in it. When the onions are translucent, add the marinated lamb, red masala paste and cook for 1 hour or pressure-cook for 1/2 hour. Now add salt to taste and juice of one lime.
Garnish with chopped coriander and serve hot with rice or indian bread.
Ingredients:
Flour 115 gm, Powdered Sugar 115 gm,
Fat/ Margarine 60 gm, Eggs (large) 2,
Vanilla Essence 1/4 Tsp; Baking Powder 1/4 Tsp;
Water As Required
Method:
Pre-heat the oven to 180degree centigrade. Line a 1/2 Kg cake tin with grease-proof paper.
Sieve flour with baking powder. Cream the fat & sugar till light and fluffy. Beat eggs along with vanilla essence till stiff.Then add to the fat mixture. Add the flour all at once and mix, using cut and fold method, lightly. Add water to get a dropping consistancy. Pour into the tin and bake at required temperature for 30-35 minutes.
Ingredients:
Dessicated Coconut 125 gm, Semolina 125 gm,
Grain Sugar 250 gm, Eggs (large) 3,
Clarified Butter 1 Tb, Vanilla Essence 1 Tsp,
Milk 150 ml, Baking Powder 1/2 Tsp
Method:
Pre-heat the oven to 180 dgree centigrade. Line a 1 Kg cake tin with GP(grease-proof) paper.
Dissolve the sugar in milk and bring it to boil. Add semolina and cook till the raw flavour is gone. This takes about 2-3 mins. Add the clarified butter(ghee), des.coconut and mix well. Remove from fire immediately and allow the mixture to cool down completely. Beat eggs till stiff and add to the mixture along with vanilla essence and baking powder. Use the cut and fold method i.e. use the spatula to gently mix-in the eggs into the mixture. Pour into the lined tin and bake for 30-40 mins. Remove from tin and cool thoroughly.
Hyderabadi Raw Mango And Garlic Pickle
Ingredients :
Raw Mangoes 1 kg, Garlic Flakes 1/2 cup
Fenugreek Seeds 1/4 cup, Sesame Oil 1/2 cup
Red Chilli Powder 1/2 cup, Mustard Powder 1 /2 cup
Salt 1/2 cup
Method :
Cut the raw mango into 1/2 inch pieces.
In a bowl, mix together red chilli powder, salt, mustard powder,sesame oil and then add the raw mango pieces. Rub the mixture into the mango pieces.
Take a wide mouthed bottle, wash and rinse it with hot water, dry it completly and then wipe with a dry cloth.
Put a little mango mixture at the bottom to make a layer. Then add a layer of garlic flakes and fenugreek seeds. Repeat this process till all the mixture and the garlic and fenugreek seeds are used up. Now add the sesame oil till it completely covers the pickle.
Seal the bottle and keep in a dark, dry place for 2-3 weeks. Your pickle should be ready by then.
Note: the mustard powder should be like crushed seeds and not like a fine powder.
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Spicy Green Chilli Paste (THECHA)
Ingredients:
Green Chillies 250 gm,Cumin Seeds 1 tsp,
Mustard Seeds 1 tsp, Turmeric Powder 1/2 tsp,
Asafoetida a pinch(optional), Peanuts(crushed) 1/4 cup,
Chopped Coriander 1/4 Bunch, Lime Juice 1-2 tsp
Oil as required, Salt to taste
Method:
Cut green chillies into 1/2 inch pieces.Rub salt on them and keep aside for 15 minutes.
In a wok heat oil and add the mustard seeds and cumin seeds; when these crackle add the asafoetida and turmeric. Now add green chillies along with enough water to cook the chillies.When the chillies are cooked, add crushed peanuts and chopped coriander and mix well. Check salt and when the mixture is a little dry add lime juice and remove.
This pickle can be eaten as soon as it is ready. It can be refridgerated for upto a week or two.
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Mixed Vegetables and Raw Mango Pickle
Ingredients:
Raw Mango(finely diced) 1/2 kg, Carrots(finely diced) 200 gm,
Cauliflower(finely diced) 200 gm, Fresh Green Peas 100gm,
Mustard Seeds 1/2 cup, Red Chilli Powder 3/4 cup,
Asafoetida 1 tsp, Turmeric Powder 2 tsp,
Fenugreek Seeds 1 tsp, Salt 3/4 cup,
Method:
Mix together the raw mango, carrots, cauliflower, and peas.
Make a paste of mustard seeds, red chilli powder, asafoetida, turmeric,fenugreek seeds and salt, using water as required.
Mix this paste with the vegetable mixture and keep in an air-tight container for 2-3 days.
This pickle doesn't last very long; at the most 2 weeks if kept outside: but it will keep in the fridge for a month, though it tends to dry up in the fridge.
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