Murug rasam patti
INGREDIENTS
- 350g chicken, boneless
- 1 red chilli, small, whole
- 5g fennel seeds
- 4g mustard seeds
- 2/5 tbs cumin
- 1 onion, small, chopped
- 5g onion seeds
- 2/5 tbs coriander seeds
- 3g curry leaves
- 50ml vinegar, white
- 60ml yoghurt
- 1 tsp red chilli powder
- 1 tsp salt
- 2/3 tsp turmeric powder
- 1-1/5 tbs coriander leaves, chopped
- 60ml mustard oil
Grind all the ingredients into a smooth paste, except onion, red chilli, yoghurt and mustard seeds.
In a sauté pan, heat the mustard oil, crackle mustard seeds, add chopped onion and cook for two-three minutes until golden brown.
Add curry leaves and red chilli, followed by the ground masala and chicken pieces.
Cook on a low flame until the chicken is done. Cook for 45 minutes and serve with steamed basmati rice.
Mal mali daar boti
INGREDIENTS
- 400g mutton, fresh
- 1-1/5 tbs ginger-garlic paste
- 1-1/2 tbs lemon juice
- 1 tsp salt
- 2/5 tbs red chilli powder
- 2/5 tbs cumin powder
- 1 tsp garam masala powder
- 2-1/2 tbs ghee
- 2 tbs papaya paste
- 4 tbs yoghurt
- 3-1/5 tbs brown onion paste (medium onion, slowly fried)
- 4/5 tbs coriander, fresh
- 3/5 tbs cinnamon powder
- 4/5 tbs turmeric powder
Wash the meat and cut into cubes.
Grind garlic, ginger, brown onion, coriander, cumin, red chilli, turmeric powder, papaya and curd to make a mixture. Mix all the spices together.
Marinate the meat cubes in this mixture for an hour.
Cook in a pan for 45 minutes on a medium heat.
Garnish it with onions and chopped coriander.
Tandoori prawn
INGREDIENTS
- 300g prawn tails (with shells)
- 4/5 tbs lemon juice
- 2/5 tbs ginger-garlic paste
- 1/2 tsp ajwain
- 2 tsp red chilli powder
- 2/5 tbs garam masala
- 3-1/2 tbs yoghurt
- 1 tsp salt
Shell the prawns. Devein them. Wash carefully and pat dry. Marinate with lemon juice, salt and ginger-garlic paste. Set aside for 15 minutes.
Mix yoghurt with ajwain, ginger-garlic paste, garam masala, red chilli powder and turmeric powder then bind this into a paste.
Squeeze the prawns and, after leaving for an hour, pat them dry from the lemon marinade and lightly apply the yoghurt mixture. Arrange the prawns on skewers, cook moderately under the grill or in the oven for five minutes. Remove and apply oil on all sides. Cook for four minutes. Serve with a lemon wedge, a slice of tomato and cucumber.
