Laal Maas

Laal Maas
Laal Maas
  • PREP TIME 15 MINS
  • COOKING TIME 45 MINS
  • SERVES 3-4
  • 2 small onions, finely chopped
  • 2 green chilies, finely chopped
  • 18-20 dried red chilies
  • 2 teaspoons coriander seeds
  • 1 teaspoon jeera / cumin seeds
  • 1 cup Mustard oil
  • 10 cloves garlic, finely chopped
  • 1 piece small ginger, finely chopped
  • 1/2 kg lamb cut into pieces
  • 1 teaspoon salt
  • 1 small cup kachri powder
  • 3-4 pod cardamom
  • 1/2 teaspoon black pepper
  • 1 cinnamon stick
  • little bit mace
  • 1 pod black cardamom
  • water
  • handful coriander leaves, chopped

Roast the Kashmiri red chili, coriander seeds and cumin seeds to make a paste. Marinate the Red Meat (with bones) with this paste and keep it for 1 hour."

In a pan add 1 tablespoon mustard oil in that add whole spices like cinnamon, green cardamom, pepper corn, black cardamom. The spices are nicely fried and add 2 chopped onions, 2 green chilies. Fry it well and add the marinated Mutton along with 1 tablespoon Red chilly powder, 1 tablespoon Kachiri powder. Mix it up. Add salt and 3 cups of water. Stir it nicely. Make sure that none of the spices are stuck in the bottom of pan. Otherwise it starts burning. Put a handful of chopped coriander leaves while its cooks."

Allow to simmer gently for 45 minutes or in a pressure cooker for eleven whistles. After 45 minutes you can see that the meat and gravy has reduced and its nice dark brown in colour. Switch it off. Add a handful of coriander leaves. Transfer the Laal Mass in to beautiful bowl. Garnish with some coriander leaves and enjoy with Baajre ki roti. "

  • When you cook meat or chicken, you should first cook over high heat to seal juices and then lower the heat and cook till tender.
  • Meat that partially frozen is much easier to cut or slice.
  • Don’t add salt to the meat before you cook. The salt force the juices out and impede browning instead, salt meat halfway through cooking.

Fish and Mango Curry

Fish and Mango Curry
Fish and Mango Curry
  • PREP TIME 15 MINS
  • COOKING TIME 30 MINS
  • SERVES 3-4
  • 2 tablespoon oil
  • ½ cup sliced shallots
  • ½ teaspoon methi seeds
  • 8 curry leaves
  • 4 cups water
  • 500 gm Fish Fillets
  • 1 cup sliced sour green mango
  • 1 teaspoon salt
  • Coconut paste
  • 1 cup fresh grated coconut
  • 1 teaspoon fresh ginger
  • 2 green chilies
  • 8 cloves garlic
  • ½ cup water

Marinate the fish in turmeric, salt and little bit of tamarind pulp and keep it for 5 to 10 minutes."

For the Coconut Paste: In a blender add 1 cup of grated coconut, ¼ teaspoon of turmeric, ½ teaspoon of chilli powder, 2 green chilies, 1 teaspoon of ginger, 8 cloves of garlic and ½ a cup of shallots. Grind it well with some water to make a smooth paste."

In a pan add a tablespoon of coconut oil, in that add some Methi seeds and Jeera let it crackle add the coconut gravy which we made before and toast it well for some time, then add some water stir it nicely to make a gravy, you can add more water in to it if required. Now it’s time to put the marinated fish and a cup of sliced sour Mangoes. Close the pan with a lid and allow cooking for 5 to 10minutes. Finally put some curry leaves on top of it. The mouth watering Fish and mango curry is ready to eat."

  • Don’t overcook fish ever as it’s very soft and bound to break if you overcook.
  • The taste of any fish curries depend on the masala / tamarind you use. You could use any tamarind or kokum locally available near you.
  • Kerala has a typical tamarind which they use of only fish curries.
 

Meen Kozhambu

Meen Kozhambu
Meen Kozhambu
  • PREP TIME 25 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • fish
  • 3 tsp oil
  • 1/2 tsp Mustard oil
  • 1/4 tsp methi seeds
  • 2 onions chopped
  • 4 Green Chillies
  • 1 1/2 tsp Ginger-garlic paste
  • 3 tsp Red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp Turmeric powder
  • salt (to taste)
  • 1 cup tomato puree
  • 1/2 cup (soak about 75 (pulp (soak about 75 gm of tamarind))
  • 1/2 cup water
  • curry leaves
  • coriander leaves
  • Always clean the fish with salt and lemon juice, which remove the smell of fish.
  • Try to use the earthen pot for cooking fish. Its gives the traditional taste.
  • Fry the masalas till the oil separates, to get an original colour for the dish.
 

Vaghareli Khichdi

Vaghareli Khichdi
Vaghareli Khichdi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 4
  • 1 cup Rice
  • ½ cup moong dal
  • ¼ cup Toor Dal
  • 1 medium size potato
  • 1 medium size onion
  • 2 tbsp oil
  • ¼ tbsp mustard seeds
  • ½ tbsp Chili paste
  • ½ tbsp Ginger paste
  • 1 tbsp turmeric paste
  • 1 tbsp Red chili powder
  • ¼ tbsp Garam masala
  • salt (to taste)
  • 5 cups water
  • Soaking the rice and dal for 5-6 hours would help the mix to cook and blend well.
  • Cook the khichdi the till the water level reduces and absorbed by the rice and dal mix.