Ingredients:

• 1 kg (2.2 lb) Fish, cut into boneless pieces
• 1/2 cup (100 g) 3 1/2 oz Ghee
• 1 tsp (2 g) Carom (ajwain) seeds
• 100 g (3 1/2 oz) Onions, chopped
• 2 tsp (12 g) Ginger (adrak), chopped
• 4 Green chillies, chopped
• 1 tsp (2 g) Red chilli powder
• 1 tsp (1 1/2 g) Coriander (dhaniya) powder

For The Gravy:

• 1/4 cup (50 g) 1 3/4 oz Ghee
• 4 tsp (24 g) Garlic (lasan) paste
• 2 tsp (3 g) Coriander powder
• 1 tsp (2 g) Red chilli powder
• 4 Green chillies, chopped
• 2 tbsp (48 g) 1 3/4 oz Ginger, julienned
• 100 g (3 1/4 oz) Tomatoes, julienned
• 1 tsp Dry fenugreek (kasoori methi) powder
• Salt to taste
• 500 g (1.1 lb) Tomatoes, chopped
• 1 tsp (2 g) Garam masala
• 2 tbsp (8 g) Green coriander (hara dhaniya), chopped

Method:

• For the gravy, heat the ghee in a wok (kadhai); add garlic paste and saute for a few minutes.
• Add all the other ingredients for the gravy except garam masala and green coriander and cook till the gravy thickens. Remove from heat and keep aside.
• Heat the ghee on a griddle (tawa); add the fish pieces and saute till half done. Remove the fish pieces to the sides of the griddle.
• Add carom seeds and saute. Add onions along with all the ingredients and the fried fish. Stir-fry for a few minutes. Stir in the gravy and cook till the gravy dries.
• Sprinkle garam masala and green coriander. Remove from heat and serve hot.

Tags: carom, coriander, fish, garam, garlic, ginger, gravy, green, onions, recipe, red, remove, stir, stir fried fish, tawa macchi, tomatoes

Ingredients:

• Ghee 1 tablespoon
• Chicken thigh fillets, trimmed and halved 750g
• Onion, sliced 1 large
• Green capsicum, seeds and membrane removed, sliced 1
• Red capsicum, seeds and membrane removed, sliced 1
• Green chilli, chopped 1
• Cloves garlic, chopped 2
• Grated ginger 2 teaspoons
• Ground cumin seed 1 teaspoon
• Ground coriander seed 1 teaspoon
• Garlic paste 1 tsp.
• Ground garam masala ¼ tsp.
• Haldi powder ½ tsp.
• Dhuniya powder ½ tsp.
• Salt according to taste
• Crushed tomatoes 1 tin
• Water ½ cup
• Green chilli, sliced, for garnish
• Coriander sprigs to garnish

Method:

• Heat ghee in a medium sized heavy based frying pan. Add chicken and cook until browned on each side, but not cooked through. Remove and set aside.
• Add onion and cook over low heat until soft and golden. Add capsicums and cook a further couple of minutes.
• Add chilli, garlic and ginger. Cook for thirty seconds. Add cumin, coriander and curry paste.
• Add tomatoes and water and simmer for 5 minutes. Return chicken to the pan and season with salt. Cook, stirring for another couple of minutes, until chicken cooks through.
• Serve, garnished with coriander, with rice.

Serving size: Serves 8
Cooking time: More than 1 hour

Tags: chicken, Chicken Jalfrazi, cook, coriander, garlic, ghee, green, ground, heat, onion, recipe, red, water

Ingredients:

• 1 Kg Mutton or chicken, washed / cleaned, cut into pieces
• 1 Kg Rice basmati, soaked for 15 minutes
• 4 Potatoes, steam lightly, peel and cut into large pieces
• 6 Tomatoes, quartered
• 4 Onions (medium, finely sliced)
• 1 bunch Mint, finely chopped
• 6 Green chillies (whole)
• 1½ tbsp Ginger / garlic paste
• 1 cup Dried plums , soaked in hot water.
• 1 tbsp Red chillies , powdered
• 2 tbsp Coriander, powdered
• 6 Peppercorns
• 4 Cloves
• 6 Cardamoms
• 1 tsp Black cumin seeds
• ¼ tsp Yellow food colour
• Salt to taste
• 1 cup Yogurt
• 1 cup Hot milk
• 1 cup Ghee/oil

Method:

• Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour.
• Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices.
• Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat.
• Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
• Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer.
• Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.
• Serves: 10

Tags: black, bombay biryani, coriander, ginger, green chillies, hot, mint, mutton, onions, potatoes, recipe, red, rice, tomatoes