Mushroom Korma

Ingredients:

1. 250 gms. mushrooms
2. 1 tomato
3. 1 cup thick coconut milk
4. 6 cloves of garlic
5. 1 piece ginger
6. 1/4 cup onions
7. 5 green chillies
8. 1 tsp. garam masala
9. 2 tsp. coriander powder
10. 1/2 tsp. chilli powder
11. 1/4 tsp. turmeric powder
12. 2 tblsp. oil
13. 2 sprigs of coriander leaves
14. 1/4 tsp. mustard seeds
15. 1/2 tsp. lemon juice
16. salt to taste.

Method:

• Heat oil in a pan. Put in the mustard seeds and as soon as it splutters add sliced onions.
• Now add sliced ginger, green chillies, garlic and tomatoes and saute.
• Add all the spice powders from 8 to 11 with a little water and mix.
• When water has evaporated add the mushroom pieces and salt. Cover and cook on slow fire.
• After it has cooked add the coconut milk and when it starts boiling add the coriander leaves and lemon juice. Switch off the stove.
• Serve with rice.

Source: Vanitha Magazine, August 1-14, 2006.

Chicken Vindaloo (Easter Cooking)

Ingredients:

1. 1 kg. small chicken pieces
2. 2 tomatoes
3. 3 onions
4. 1 garlic
5. 1 big piece ginger
6. 1 tsp. powdered mustard
7. 1 1/2 tsp. turmeric powder
8. 1 1/2 tsp. cumin powder
9. 3 tsp. vinegar
10. 5 cloves
11. 1 inch cinnamon
12. 1 tsp. fennel seeds
13. 2 cardamoms
14. 1/4 cup oil
15. salt to taste

Method:

• Cut the tomatoes into small pieces.
• Slice 2 onions very thin and keep it aside.
• Grind the other onion and all items from 4 to 13 to a fine paste.
• Marinate the chicken pieces with this paste for 3 hours.
• In a heavy bottomed vessel heat oil and saute the sliced onions.
• Now add the marinated chicken pieces and 1/4 cup boiling water. Cover and cook. Mix the contents in between cooking time.
• After the chicken is cooked properly and the masala covers the chicken well, add a pinch of sugar. Mix and take it off the heat.
• Put the chicken vindaloo in a slightly flat dish and garnish with small grated carrots.

Source: Vanitha Magazine April 15-30, 2006

Hyderabadi Mutton

Ingredients:

1. 1 kg. small mutton pieces
2. 100 gms. coconut oil
3. 3 onions
4. 50 gms ginger
5. 10 green chillies
6. 50 gms cashew nuts
7. 2 tsp. chilli powder
8. 1 tsp. coriander powder
9. 1 tsp. turmeric powder
10. 100 gms. garlic
11. 3 tomatoes
12. 50 gms coriander leaves
13. 2 sprigs curry leaves
14. salt, garam masala as per requirement

Method:

• Wash the mutton pieces thoroughly and keep it in a colander to drain.
• When oil is heated put in the onion slices and saute it to light brown colour. Now add ground ginger and garlic.
• Add cashew nut paste and mix thoroughly.
• Add the mutton pieces and mix. After this one should add the chilli powder, coriander powder, turmeric, tomatoes, curry leaves and salt.
• When it is nearly done add one tsp. garam masala.
• Add sauteed green chillies and coriander leaves.

Source: Grihalaxshmi Magazine October 2007

Chicken Mughlai

Ingredients:

1. 1 chicken
2. 12 dried red chillies
3. 1 1/2 inch ginger
4. 1 tsp. garlic
5. 1 inch turmeric
6. 2 cups sliced onion
7. 4 dsp. oil or ghee
8. 1 1/2 cup 3/4 inch cubed potatoes
9. 1/2 cup almonds/cashew nuts
10. 1 cup plain yogurt
11. salt as per requirement
12. a few springs of curry leaves

Method:

• Cut and wash chicken pieces. Drain the water.
• Grind ginger, chillies, turmeric and garlic into a paste.
• Powder the almonds/cashew nuts and keep it aside.
• Mix the ground paste (except the dry fruit mixture) with yogurt and salt.
• Marinate the chicken pieces in it for an hour.
• Fry the onions in ghee. Add the marinated chicken to it.
• Now add the powdered cashew nut/almond mixed with 2 cup water.
• When this starts boiling , cover it and cook on low flame.
• Boil potatoes and fry them.
• When chicken is cooked add these potatoes along with some curry leaves.
• Serve hot.

Source: Vanitha Magazine