Mince/Mealie Kabaabs
500g minced mutton (or chicken)
1 onion (grated)
1% tsp fine salt
1 tsp crushed cumin seeds
2 tsp crushed coriander seeds
3 tbsp chopped
greens (coriander
mint or spring
onions)
1 tsp pounded garlic
1 tbsp margarine
3 or 4 green mealies (grated)
2 tsp pounded green chilies
2 tsp crushed black peppers
2 tsp turmeric powder
1 tsp baking powder
1 egg (optional)
Wash and drain mince off all excessive moisture.
Squeeze out water from onions and green grated mealies
(but do not throw it away for it can be used in soups and
curries.)
and mix well.
Form into golf-ball sized balls and fry lightly in oil over
Wash and chop greens, then add all ingredients together
medium heat.
Serve hot with slices of lemons and chutneys
Rolled Breasts of Chicken
500g chicken breasts
I tsp crushed garlic
1/3 tsp black crushed pepper
1 tbsp Juice of the lemon
I doz chopped prunes or apricots
1 tbsp ground almonds or other nuts
12 tsp pounded chili (red or green)
2tsp crushed cumin
1 tsp salt
2 tbsp butter
2 tbsp fresh cream
2 tbsp vegetable pickle
De-bone breasts. Place flat on board and slit each breast
carefully through the middle but leaving the end intact.
a blunt chopper, pound meat all over to tenderize it.
together. Spread this marinade on both sides of breasts.
you will be able to have a nice long and thick roll of meat.
This will leave you with large flat pieces of breasts. With
Mix cream, butter, lemon, ground almonds and spices
Put meat on a piece of foil, piling them up in a way that
From the side where you will begin to roll the meat like
a swiss roll, arrange the cut-up dried prunes and apricots
and dot with pieces of mustard pickle all along with the dried
fruit.
Now roll-up like a swiss roll. Close well with foil.
Place this roll in a bowl that can be sealed.
Place this bowl inside another pot with water and steam
for about 45 min.
egg and brown lightly in the oven.
it can be cut at the table as needed.
Unroll meatloaf, brush all over with butter and beaten
Cut a few slices of meat, but leave rest of roll intact and
Serve with lots of salads and vegetables.
VARIATION:
Omit pickle, prunes, and apricots and substitute 2 slices
bread (soaked in little milk to soften) and 2 tbsp of green
dhania chutney. Mix well with other ingredients and
spread this Over breasts, and roll as indicated.
Dahi-Bara
1 cup split moong or urad dhal
2 tsp green pounded chili
I tsp pounded garlic
1 tsp salt
I small onion (grated)
4 tsp bicarb
I carton yogurt
Soak dhal overnight. Wash and drain dry in the morning
Either put through a mincer or in the food processor, The
consistency of the dhal must be slightly gritty so don't pro
cess it too fine.
Add the other ingredients to the dhal and beat well to
incorporate as much air as possible.
Take 1/2 to 2 tablespoons of batter at a time and mold
into balls.
Flatten each ball as you lower them in hot oil to fry till
crisp. Drain off on kitchen paper
Put 2 cups of water and 2 tsp of salt in a flat bowl. Into
this places the bhajias and steep for 5 to 6 minutes.
Squeeze moisture out of bhajias by pressing each gently
between palm of hands.
Place bhajias in serving bowl and pour over itI carton of
yogurt mixed with 12 tsp chilies and 2 tsp salt. Garnish
With pep-up garum masala made thus:
2 tsp jeera seeds
1/3 tsp whole coriander
small stick cinnamon
I whole clove
2tsp whole peppers
Roast these ingredients in a hot oven or over a tava and
pound them fine.
Sprinkle them over the bowl of yogurt and bhajias.
Decorate with some chopped mint.
Pepper and Prawn Curry
500 g headless prawns
6 green and 6 red peppers (small variety with scalloped-
edges otherwise 3 each of larger peppers)
large onion (grated)
6 pickling onions
12 tsp red chilies (freshly pounded if available)
I tsp salt (or more)
2 tbsp lemon juice
V4 tsp black crushed pepper
2tsp turmeric
2 tsp slivered garlic
2cup thick coconut cream or
2 tbsp fresh cream
4 tbsp oil
3 tbsp tomato puree
1 tbsp ground almond
2tsp crushed cummin jeera)
Shell and devein prawns. Wash and drain dry. Braise in
1 tbsp of oil for just 1 minute then remove prawns to bowl.
Fry pickling onions in 1 tbsp of oil till they begin to shine.
Empty onions and oil into the bowl with prawns.
Add lemon juice, puree, and all spices except slivered
garlic to prawn. Fry grated onion in pot and just when they
turn light gold in color add garlic, prawns, ground
almond and marinade to pot, and mix well.
Side each pepper and put it into the pot.
gently so that all ingredients are well mixed in the marinade.
Serve hot.
Slhit peppers, spoon a little of marinade and a prawn in-
Pour coconut cream or fresh cream ov
Cook very gently over low heat till peppers are done.
NOTE: Small pieces of chicken or mutton may be substitutes for prawns.
Konkani Fish Curry
1 kg fresh line fish
2 tbsp aamli pulp (tamarind)
1 tsp turmeric
2 tsp garlic (pounded)
2cup freshly grated coconut
Salt to taste
tsp red chilies (freshly pounded)
2 tsp coriander seeds
2 tsp jeera seeds (cumin)
2 onions
1 green mango (medium)
2 green chilies (slit)
Cut fish in slices
wash and damp dry.
Pound chilly, garlic, and fresh coconut to a fine paste.
Coarsely pound cumin and coriander and add to paste
with salt and turmeric. Peel and slice green raw mango.
Sprinkle with a little salt and keep aside.
Put sliced onion, green chili, and then paste into a pot.
Add tamarind pulp and 3 to 4 cups water and bring the pot to
boil.
When the curry is blended with spices, add mango slices and
fish pieces and simmer for 20 minutes.
When fish is cooked and gravy thickened, garnish with
curry leaves. Serve with rice.
Special Mirchi Curry(SWEET SOUR)
6 large green mirchas (green capsiCums)
2 large potatoes
cup roasted ground peanuts
2 tbsp chana dhal (boiled)
tsp mustard seed
1 tsp methi masala (See page 253)
1tsp red chilies
1tsp til seeds (sesame)
1tbsp grated coconut (fresh or desiccated)
2 tsp tamarind juice
2 tbsp oil
Salt to taste
1 tbsp brown sugar
Cut each green mircha (capsicums) into eight pieces.
Peel potatoes and cube into pieces. Crush peeled peanuts
coarsely.
Into a pot put the oil and slowly fry the green mircha
and potatoes in it till they just begin to change color.
Remove peppers and keep aside. Add the crushed pea-
nuts, tamarind juice, sugar, and salt to taste. Add 1 cup
water and cook very slowly till potatoes are done. Return
peppers to pot.
Meanwhile, pound the boiled chana dhal and add the
mustard seed, tal, and coconut and pound a little longer.
Add the methi masala (Grandma's methi masala, Page
253) and the red fine chilies and add to the pot of mircha
and potatoes. Stir in well and cook for just 5 minutes
longer. Serve hot with puris or Rotis.
Hyderabadi Brinjal
(STUFFED BRINJALS)
250g brinjals (fist-sized or larger)
2 medium onions (chopped coarsely)
1 tsp ginger/garlic
I tsp chili
1 tsp dhania jeera
1/3 cup oil
1 tbsp tamarind pulp (aamli)
1 tsp salt
1 level tsp turmeric
VAGAAR: (Tempering)
2tsp white cummin (safed jeera)
2 dry red chilies
2 pods slivered garlic
1 tbsp oil
Split brinjals in quarters but leave intact at the stem end.
Mix the spices with a little of the oil and smear 4 of this
paste inside and over the brinjals before they start getting
black.
Fry onion in oil till soft, then add the left-over masalas
Add tamarind (if not available add lemon juice or better
turn brinjals over so that the gravy coats them all over.
to them. Place brinjals inside pot, turn them slowly on all
SIdes then cover the lid and simmer for 10 minutes.
S,2tablespoons of green grated mango).
Cover the lid and simmer till done.
Ty the vagaar spices in the tablespoon of oil and pour it
Carefully over the brinjals.
Ve on platter garnishing with chopped spring onions.
Serve with meat or rice dishes.
Gugra Brinjal
(BRINJAL BELLS)
A large brinjal lends itself very well to this recipe. Otherwise a
few smaller ones can be used.
1 large or 4 small sized brinjals
2 tbsp lemon juice
I tsp dhania jeera powder
1 tsp red chilies
1 tbsp desiccated or freshly pounded coconut
2tsp pounded garlic
2 tbsp sour milk (Dahi)
1 tsp crushed jeera (cummin)
1 tsp salt
1 tbsp oil
2 tsp turmeric powder
I sprig curry leaves (kuripulya)
Destem and wash brinjals. Make slits from the bottom
towards stem-end so that you have an open flower. Mix
masala 1in dahi, lemon and oil, and smear inside and outside
of gugra with this paste.
Now put into a baking dish. Dot brinjal with butter or
Cover dish with foil and bake in 180°F oven for 40
Uncover and place curry leaves on top and then brown.
margarine.
minutes or till brinjal is done.
This is a tasty dish served with rice or rotis or you may
prefer t0 serve it with other vegetables in which case cook
separately, a pot of mixed vegetables.
Serve vegetables on a large platter with the brinjal gugra
as centerpieces in the middle of the vegetables.
Baked macaroni
1 large onion (sliced)
2 tsp crushed garlic
2 tbsp ghee
250 g mince
2 tsp chili
V4 tsp pepper
1 tsp salt
1 tbsp tomato sauce
2 cups macaroni
Boil macaroni in salted water and drain dry when tender
but still firm. Heat ghee and sauté onions. Add mince and
spices and cook till done. Avoid lumps in mince. When dry
and done, switch oft heat and add tomato sauce and mix
in. Mix mince and macaroni together. Make sauce as
follows:
2 0z butter
I cup flour
2 cups of milk
1 egg
Salt, pepper, and crushed jeera
Melt butter in the pan and stir in flour and cook over low
heat. Add milk and stir vigorously and allow the sauce to
thicken. Add seasoning, beat in egg and add a little
sauce to it, and beat well. Then mix in the rest of the sauce to the egg.
Add 4 of sauce of cooked mince/macaroni and mix in.
Four mixture in greased casserole and pour rest of sauce
evenly over it. Bake in a moderate oven for 30-40 minutes.
Remove from the oven while still moist and not too dried up.
Serve with chutneys.
VARIATION:
With cheese. When the sauce is made miX in I cup of grated
Cheddar to it. Bake and serve as above.
NOTE
Op up any leftover roast or meat add to vegetables,
etc. Make a sauce like above and pour Over
veg/meat and bake
Mealie Meal Casserole
(ROTLA LAGAN)
PASTRY:
l cup water
1 tbsp butter
tsp salt
cup grated cheese (optional)
l cup mealie meal
I cup milk
1 egg
FILLING:
Bhinda curry, chana dhal, and bhaji, or any dry mince,
moong dhal curry. harga etc.
Bring water and salt to boil. Make a paste of mealie meal
and milk and add to water (lower heat) and stir till the mixture
is smooth. Cover the pot with the lid and allow to cook gently for
10 mins. Add butter and allow it to blend in.
Now beat egg and add a few tbsp of warm mealie meal
to egg, and beat quickly so that egg does not cook.
Now add egg/mealie meal mixture to pot and beat in
well.
of cheese is to be added, the mixture will have to simmer o
more minutes on the stove. Grease oven dish with Oil 0
butter.
Pat half of dough on the bottom of pan. Add filling an
rest of dough overfilling.
ths
ane
You may have to grease lunch paper, pat dough, and
did then invert paper overfilling. Remove paper
Smooth edges etc. to cover well.
Dot top with a little butter and bake at 180
minutes.
Ghawla Lagan
(PANCAKE CASSEROLE)
1 cup flour
1 cup milk
2 tsp salt
3 eggs
4 tbsp water
Sift salt and flour together. Make well in the middle of the flour
and pour in eggs, milk, and water.
Leave in the fridge for an hour.
add a few teaspoons of water. Beat again with beater
Beat with a rotary beater till batter is thick and creamy.
The batter should be of pourable consistency. If too thick,
before making small pancakes.
Keep under the damp cloth when pancakes are made. Fill
with filling of choice and roll up and place in greased fire
proof casserole. (For fillings see alongside).
NOW MAKE A SAUCE OF:
Juice of lemon
1 cup tomato puree
2 tbsp yogurt
2 tbsp oil
a cup cream
4 tbsp grated onion
Fry onion in oil, as soon as they begin to turn gold, add
puree, cream, and yogurt.
Season with salt, chili powder and grinding of black
crushed pepper. Pour this sauce over the filled pancakes.
Cover with foil.
Bake in 180 ovens for 20 minutes. Garnish with
onion rings and sprigs of mint.
FILLINGS: Kabaabs or chicken filling etc
Macaroni-Gosht Casserole
(MACARONI AND MEAT)
1 chicken (cut in small pieces as for stews)
pkt macaroni (broken in 5cm pieces, boiled and
drained)
2 cups tomato (juiced or grated)
2 medium onions (sliced)
2 cup fresh grated coconut, optional
1 cup leftover samoosa pur (fried and when the cool crush
coarsely)
I tsp salt
2 tsp chilies
2 tsp turmeric (arad)
4 whole green chilies
2 cup ghee/oil
1 tsp ginger/garlic
1 tsp dhunia/jeero
Brown onions a golden color in ghee/oil. Add chicken
With spices and grated coconut and when moisture is
absorbed add the tomato.
Cook till tomato is absorbed, then add about a cup or as
much water as is necessary to cook chicken. The con-
Sistency of curry should be like thick chutney.
Transfer chicken in the heat-proof casserole, arrange nicely
, and cover it with the drained macaroni. Toss some of sauce
Over macaroni.
Cover casserole and cook for ten minutes. Just before
Serving add fried Samoosa pur over this.
Garnish with a little dhania leaves. Serve hot.
P.S,-Post-Toasties may be substituted for the samoosa
pur
Salt and Pepper Stews
Small pieces of mutton or chicken are best for stews. Natu-
rally the housewife will use whatever meat is on hand, but,
cutting it to small cubes,
250g meat
3 small potatoes (halved if bigger ones are used)
I tsp ginger/garlic
3 carrots (halved lengthwise)
2 or 3 wedges of cabbage
A handful of each of green beans (cut in Small pieces);
peas; double beans or whatever is available
1 brinjal (quartered)
1 large onion (sliced)
4 cup oil
1 piece tuj (cinnamon)
A few whole peppers and cloves
2 elachi (cardamom)
I tsp salt
2 tsp fine pepper
2 whole green or red chilies
2cup yogurt
2cup tomato juice or grated tomatoes
Cut and wash meat, drain. Prepare vegetables, wash, and
drain them. Put vegetables and meat in a deep dish. Add to
all the masalas, the sour milk, and tomatoes. Fry the
Onions in ghee/oil till a lovely golden brown. Remove from
gce and add to the bowl of meat and vegetables. Mix all well
together and put back in pot with ghee. Simmer slowly,
at intervals carefully, in order not to break vegetables
When stew is done, garnish with parsley and serve
