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:

• 1 kg Tomatoes (Tamatar)
• 1 teaspoon Red chili pepper (Lal Mirchi)
• 30 grams fresh Ginger (Adrak) (2 tsps long strips)
• 2 cloves Garlic (Lasun), chopped
• 60 grams Raisins (Kishmish) (4 tsps)
• 2 teaspoons Salt (Namak)
• 1 Onion (Pyaj)
• 240 grams Sugar (Cheeni) (1 1/22 cup)
• 3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
• 1 1/2 cups Vinegar (Sirka)
• 10 blanched Almond (Badam)

Method:

• Put the tomatoes in boiling water for 5 minutes.
• Take out from the water, wipe and remove their skins and cut into small pieces.
• Cut ginger into long, thin slices.
• Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
• Stir constantly until thick.
• Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
• Remove from the fire, cool and keep in air tight jar.

Tags: tamatter ki chutney, tomato chutney, tomatoes

Ingredients:

• 1 lb. lean lamb or beef fillet
• 2-3 Saffron strands
• 1 large Onion, grated
• 4-6 Tomatoes, halved
• 1 Tablespoon butter, melted

Method:

• Place meat on chopping board.
• Using a sharp knife remove any excess fat from the meat and cut the meat into strips, approximately 1/2 inch thick and 1 1/2 inch long.
• Soak the saffron in 1 Tablespoon boiling water, pour into a small bowl and mix with the grated onion.
• Add to the meat and stir a few times so that the meat is coated thoroughly.
• Cover loosely with clear film and leave to marinate overnight in the fridge.
• Season the meat with salt and pepper, and then thread on to flat skewers, aligning the strips in neat rows.
• Thread the tomatoes on two separate skewers.
• Grill the kebabs and tomatoes, over hot charcoal for 10-12 minutes, basting with butter and turning occasionally.
• Serve with rice.

Tags: onion, persian kebab, recipe, saffron, tablespoon, tomatoes

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