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| Chef Sunil Jagtap |
1. PRAWNS ( SHRIMP ) MASALA CURRY....
Ingredients :
Prawns (Shrimps ) 300 grm
Onions 2 big chopped.
Tomato 3 make puree of raw tomato.
Turmeric powder quarter tsp
Kashmiri red chilli powder 1 tbsp.
Coriander powder 1 tbsp.
Salt to taste.
Garam ( spice ) masala powder 1 tsp.
Green chilly 3
Garlic pods 7-8
Coriander leaves small bunch chopped
Oil 3 tbsp.
For tempering :
Mustard seeds 1 tsp .
Curry leaves 10-12
Method :
1. Wash & clean the prawns. Pat dry them.
Marinade the prawns in turmeric powder & pinch of salt. Keep asaide for 20 mnts.
2. Coarsely grind the garlic, half coriander leaves & green chillies.
3. Heat half tbsp oil in a pan & fry the marinated prawns for 1 mnt. Remove from heat & keep aside.
4. In same pan heat 2 tbsp oil add onions & fry till golden brown. Add coarsely grinded green chillies, garlic & coriander leaves for 2 mnts.
5. Add red chilli powder, coriander powder & tomato puree , saute/fry for 3-4 mnts. Add salt to taste.
6. Add 1 & half cup water. Make it boil add prawns, garam masala powder. Cover & cook on mediam heat for 5-6 mnts.
7. Add remaining coriander leaves. Remove from heat.
8. Heat half tbsp oil in bowl add Mustard seeds, when it splutter add curry leaves. Pour this mixture to the pan.
Serve hot.
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2. KEEMA MUTTER ( GOAT MINCE & GREEN PEAS )
INGREDIENTS :
Keema ( Goat mince ) 500 grm.
Onions 3 finely chopped.
Tomatoes 3 purred.
Green chillies 2 chopped.
Cumin seeds 1 tsp
Kashmiri red chilly powder 2 tbsp.
Salt to taste.
Ginger garlic paste 2 tbsp
Garam ( spice) masala powder half tsp.
Green peas half cup.
Mint leaves ( torn 20 )
Oil 3 tbsp.
Coriander powder 2 tbsp.
Cumin powder half tsp.
Bay leaves 2.
Peppercorns 1 tsp.
Green cardamoms 7-8
Method :
1. In a bowl add mutton keema & 2 cups of water . Mix well with fork. This will not form lumps.
2. Heat oil in pan. Add Cumin Seeds, bay leaves, peppercorns. When it splutters add chopped onions. Saute till onions well browned.
3. Add ginger garlic paste & saute for a minute.
4. Add green chillies, purred tomatoes, mix well and saute for 4-5 mnts.
5. Add coriander powder, red chilly powder, cumin powder & salt to taste & cook for 4-5 mnts or till oil separates.
6. Add mutton mince, mix well & cook till dry.
7. Add green peas, mix well add garam masala powder & torn mint leaves. Mix well & cook for 2 mnts.
Serve hot with parantha or chapati.
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3. CORIANDER LEAVES SABZI ( HARA DHANIA KI SABZI )
Ingredients :
Coriander leaves 1 bunch, wash & chopped finely.
Oil 2 tbsp.
Cumin seeds half tsp
Mustard seeds half tsp.
Ginger 1 tsp chopped.
Garlic 1 tsp chopped.
Kashmiri red chilly powder 1tsp.
Roasted & crushed peanuts 2 tbsp.
Sesame seeds 2 tsp.
Gram flour 2 tbsp.
Salt to taste.
Lime juice 1 tsp.
Method :
1. Heat oil in a pan add mustard & cumin seeds, when it splutters add chopped ginger & garlic fry till brown.
2. Add sesame seeds & kashmiri red chilly powder. Saute. Add chopped coriander leaves & gram flour. Add salt to taste. Mix well. Cook for 3-4 mnts. Stir continuously.
3. Add roaste crushed peanuts. Sprinkle lime juice. Mix well.
Serve hot.
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4. PRAWNS GARLIC STIR FRY
Ingredients :
Prawns, peeled & deveined 14 -15
Garlic, chopped 14- 15
Oil 3 tbsp.
Ginger, chopped 1& half inch
Green chillies, chopped 5.
Salt to taste
Soya sauce 1 tbsp.
Green chilli sause 3 tsp
White vinegar 3 tsp
Cornflour 3 tbsp
Spring onion greens for garnishing.
Method :
1. Heat oil in a pan, add chopped ginger, garlic & green chilles, saute well.
2. Add prawns & toss on high heat for a mnt
3. Add soya sauce, green chillies, salt to taste & toss. Add some water & let it cook.
4. Dissolve the cornflour in 4-5 tbsp water to make a slurry.
5. Add slurry to the pan & mix well. Turn of the heat, add vinegar & toss.
6. Transfer in to a service plate. Garnish with spring onion greens & serve hot.
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5. CHICKEN CAFREAL.....
Ingredients :
Chicken 1 kg cut in to 10 medium sized pieces.
For paste....
Dry roast, coriander seeds, cumin seeds 1 tsp, cloves 8, green cardamoms 10, black peppercorns 10, cinnamon 1" stick. In a grinder add roasted whole spices, green chillies 8, ginger garlic paste 2 tsp, coriander leaves 3 tbsp chopped, salt to taste & little water, grind to a fine paste.
Oil 3 tbsp & vinegar 3 tbsp.
Method :
1. Make deep incisions on the chicken using a sharp knife.
2. Apply the paste to the chicken & refrigerate for 2-3 hours.
3. Heat oil in a pan add the marinated chicken & cook, covered on mediam heat, stirring occasionally. Add a little warm water if required to avoid scorching. Cook for 8 to 10 mnts.
4. When almost done add vinegar & simmer for 2 to 3 mnts.
Served hot.
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 |
| Prawn masala curry |
Ingredients :
Prawns (Shrimps ) 300 grm
Onions 2 big chopped.
Tomato 3 make puree of raw tomato.
Turmeric powder quarter tsp
Kashmiri red chilli powder 1 tbsp.
Coriander powder 1 tbsp.
Salt to taste.
Garam ( spice ) masala powder 1 tsp.
Green chilly 3
Garlic pods 7-8
Coriander leaves small bunch chopped
Oil 3 tbsp.
For tempering :
Mustard seeds 1 tsp .
Curry leaves 10-12
Method :
1. Wash & clean the prawns. Pat dry them.
Marinade the prawns in turmeric powder & pinch of salt. Keep asaide for 20 mnts.
2. Coarsely grind the garlic, half coriander leaves & green chillies.
3. Heat half tbsp oil in a pan & fry the marinated prawns for 1 mnt. Remove from heat & keep aside.
4. In same pan heat 2 tbsp oil add onions & fry till golden brown. Add coarsely grinded green chillies, garlic & coriander leaves for 2 mnts.
5. Add red chilli powder, coriander powder & tomato puree , saute/fry for 3-4 mnts. Add salt to taste.
6. Add 1 & half cup water. Make it boil add prawns, garam masala powder. Cover & cook on mediam heat for 5-6 mnts.
7. Add remaining coriander leaves. Remove from heat.
8. Heat half tbsp oil in bowl add Mustard seeds, when it splutter add curry leaves. Pour this mixture to the pan.
Serve hot.
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2. KEEMA MUTTER ( GOAT MINCE & GREEN PEAS )
INGREDIENTS :
Keema ( Goat mince ) 500 grm.
Onions 3 finely chopped.
Tomatoes 3 purred.
Green chillies 2 chopped.
Cumin seeds 1 tsp
Kashmiri red chilly powder 2 tbsp.
Salt to taste.
Ginger garlic paste 2 tbsp
Garam ( spice) masala powder half tsp.
Green peas half cup.
Mint leaves ( torn 20 )
Oil 3 tbsp.
Coriander powder 2 tbsp.
Cumin powder half tsp.
Bay leaves 2.
Peppercorns 1 tsp.
Green cardamoms 7-8
Method :
1. In a bowl add mutton keema & 2 cups of water . Mix well with fork. This will not form lumps.
2. Heat oil in pan. Add Cumin Seeds, bay leaves, peppercorns. When it splutters add chopped onions. Saute till onions well browned.
3. Add ginger garlic paste & saute for a minute.
4. Add green chillies, purred tomatoes, mix well and saute for 4-5 mnts.
5. Add coriander powder, red chilly powder, cumin powder & salt to taste & cook for 4-5 mnts or till oil separates.
6. Add mutton mince, mix well & cook till dry.
7. Add green peas, mix well add garam masala powder & torn mint leaves. Mix well & cook for 2 mnts.
Serve hot with parantha or chapati.
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3. CORIANDER LEAVES SABZI ( HARA DHANIA KI SABZI )
Ingredients :
Coriander leaves 1 bunch, wash & chopped finely.
Oil 2 tbsp.
Cumin seeds half tsp
Mustard seeds half tsp.
Ginger 1 tsp chopped.
Garlic 1 tsp chopped.
Kashmiri red chilly powder 1tsp.
Roasted & crushed peanuts 2 tbsp.
Sesame seeds 2 tsp.
Gram flour 2 tbsp.
Salt to taste.
Lime juice 1 tsp.
Method :
1. Heat oil in a pan add mustard & cumin seeds, when it splutters add chopped ginger & garlic fry till brown.
2. Add sesame seeds & kashmiri red chilly powder. Saute. Add chopped coriander leaves & gram flour. Add salt to taste. Mix well. Cook for 3-4 mnts. Stir continuously.
3. Add roaste crushed peanuts. Sprinkle lime juice. Mix well.
Serve hot.
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4. PRAWNS GARLIC STIR FRY
Ingredients :
Prawns, peeled & deveined 14 -15
Garlic, chopped 14- 15
Oil 3 tbsp.
Ginger, chopped 1& half inch
Green chillies, chopped 5.
Salt to taste
Soya sauce 1 tbsp.
Green chilli sause 3 tsp
White vinegar 3 tsp
Cornflour 3 tbsp
Spring onion greens for garnishing.
Method :
1. Heat oil in a pan, add chopped ginger, garlic & green chilles, saute well.
2. Add prawns & toss on high heat for a mnt
3. Add soya sauce, green chillies, salt to taste & toss. Add some water & let it cook.
4. Dissolve the cornflour in 4-5 tbsp water to make a slurry.
5. Add slurry to the pan & mix well. Turn of the heat, add vinegar & toss.
6. Transfer in to a service plate. Garnish with spring onion greens & serve hot.
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5. CHICKEN CAFREAL.....
Ingredients :
Chicken 1 kg cut in to 10 medium sized pieces.
For paste....
Dry roast, coriander seeds, cumin seeds 1 tsp, cloves 8, green cardamoms 10, black peppercorns 10, cinnamon 1" stick. In a grinder add roasted whole spices, green chillies 8, ginger garlic paste 2 tsp, coriander leaves 3 tbsp chopped, salt to taste & little water, grind to a fine paste.
Oil 3 tbsp & vinegar 3 tbsp.
Method :
1. Make deep incisions on the chicken using a sharp knife.
2. Apply the paste to the chicken & refrigerate for 2-3 hours.
3. Heat oil in a pan add the marinated chicken & cook, covered on mediam heat, stirring occasionally. Add a little warm water if required to avoid scorching. Cook for 8 to 10 mnts.
4. When almost done add vinegar & simmer for 2 to 3 mnts.
Served hot.
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