Gunda ne Keri jo Athanu - Mango and Gunda Pickle

Masala
Ingredients
1 cup split/hulled mustard seeds
1/2 cup coarsely ground coriander
1/2 cup coarsely ground fenugreek
1 teaspoon fennel seeds
2 sticks cinamon
4 whole cloves
3 cardomom pods
8 whole black pepper
1 and 1/2 cups oil
1 cup ground red chilies
2 teaspns tumeric powder

Method
Place the whole spices in a pan.
Heat the oil in another pan
Add the oil to the spices

Add chillies and tumeric to the masala
mix











cool and use (enough for 3 preps of pickle)







Pickle
Ingredients

1 1b gunda
1 1b green mangos
Juice of 5 lemons
1/2 cup salt

Method
1. Wash and dry the mangoes and gunda
2. Mix the lemon juice and salt in a bowl
3. cut the mangoes into small pieces keep aside
4. split the gunda, remove the seed, and place in the lemon juice
Add the mangoes and mix well
leave overnight at room temperature

















The next day, discard the lemon juice and spread the mangoes and gunda on a dry tea towel, leave to dry for one day

Take a clean jar, place 1/2 cup of oil in the jar
Stuff the gunda with 1/2 tspn of masala and place in the jar
Place the mangoes in between the gunda
This pickle will be ready to eat in 1 months time
We store it in the fridge, but a cool place should be fine.

Chakri - Crispy Spiral Rice Flour Snacks

Chachi was in the kitchen this morning, making chakri, this was before 8.00am! Where does she get her energy? I wish I had her energy genes! The chakri are for ruhani sufro, Chachi takes ruhani sani to Khane every Thursday morning.


Recipe
1 lb and 12oz rice flour
7 oz butter
3-4 green chillies; minced
1 tablespoon sesame seeds
1/4 tspn ajwain
1/4 tspn tumeric
juice of 1 lemon
water to mix


Method
Place the rice flour, sesame seeds, ajwain, turmeric, salt, green chillis and salt; mix well.
Add melted butter and lemon juice, and mix
Add enough water to make a firm dough, knead well.
Place the dough in a sev maker, using the chakri nozzle (star)
Carefully make a spiral with the sev maker on to the frying ladle or plastic, gently place into the karai and fry until gold brown. It should be crispy and crunchy.

Lamb Biryani

Ingredients
1 kilo lamb cut into 2 inch pieces
12 small potatoes
8 medium onions; minced fine in a food processor
1/2 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
5 chillies minced
1/2 tspn saffron
8 large tomatoes (blanched, peeled and liquidised)
whole garam masala; 2 sticks cinamon, 4 pods cardomom, 5 cloves; 1/2 spn cumin seeds
2 tspn coriander/cumin powder
1/2 tspn tumeric
1 tspn garam masala
2 tablespn oil
salt to taste


For Rice
3 cups basmati rice; washed well; and soaked in water for 30 mins
salt
1 tbspn oil
1 tspn cumin
1/2 tspn saffron soaked in a little warm water















1. Marinate the lamb in yogurt, garlic, ginger, green chillis, half the tomatoes and saffron.
2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed.
3. Heat the oil in a pan, add the whole masala, cook for about 3 minutes, the pods should have puffed up

4. Add the onions and fry until almost carmelised, this is the most important for biryani masala. You can buy prefried onions if you want - available in Indian shops.
5. Add the other half of tomatoes, cook for about 5 minutes, add the tumeric, cumin/coriander powders.
6. Add the marinated lamb and the potatoes, mix, making sure that lamb and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes.
Meanwhile parboil the rice in 5 cups of water for 10 minutes, drain and add half the rice to a large oven proof container.
Add the lamb/potato/tomato mixture
Top with the other half of the rice
Fry the cumin in the oil

Pour the oil and cumin mixture on the rice
Pour the saffron and water mixture on the rice

Cove the rice, and place in the oven at 150 Centigrate for 45 minutes
Serve with a tomato and onion salad.

East African Biryani, same recipe, but keep the lamb and rice separate. Cook the rice, by heating oil in pan, add cumin seeds, add the washed, drained rice, add 41/2 cups water, bring to boil, reduce the heat, keeping the pan covered, cook for 15 minutes. Pour the saffron and water mixture on the rice. Serve the rice on a large platter with the meat sauce place on the top.

Masala Tilapia and Potatoes Curry

Ingredients
1 red tilapia or snapper; cleaned and washed
Juice of 2 limes
4 medium potatoes; cut into circles
1 large onion; chopped fine
8 large tomatoes; blanched, peeled and liquidised
1 tspn tomato puree
4 cloves garlic; minced
1 tspn grated ginger
4 chillies; minced
2 tspn coriander/cumin powders
1/2 tspn tumeric
salt to taste;
Oil
Method
1. Make some slits on the fish, add lime juice and some salt, make sure it is coated inside and out. Marinate for at least 1 hour, I marinated it overnight. Brush some oil on the fish and grill or broil about 8-10 minutes on each side.
2. Saute the potatoes until cooked; put the to one side
3. Heat 1 tablespn of oil in a pan, add the onions until, golden
brown.

4. Add the tomatoes, tomato puree, garlic, ginger, chillies and salt.
5. Cook for 10 minutes, to reduce the water; then add the salt, tumeric, coriander and cumin powders, mix and cook for a further 5 minutes.
6. Pour half the tomato mix (masala) onto the potatoes and mix.













Pour the other half on the fish, to coat both sides.

Serve with chappatis or parathas.

Chicken Kalyo / Chicken Curry

Kalyo is rich creamy curry, with a hint of saffron and garam malsala, this is an Ismaili or Khoja dish usually served on special occasions such as weddings.

Ingredients
1 chicken, skinned and cut into 8 pieces
12 small potatoes
8 medium onions (8 is not a misprint); minced fine in a food processor
1 cup yogurt
2 inches ginger; grated
6 cloves garlic; minced
1/2 tspn saffron
8 large tomatoes (blanched, peeled and liquidised)
whole garam masala; 2 sticks cinamon, 4 pods cardomom, 5 cloves; 1/2 spn cumin seeds
2 tspn coriander/cumin powder
1/2 tspn tumeric
1/2 tspn red chili powder (or to taste)
1 tspn garam masala
2 tablespn oil
salt to taste
chopped coriander



1. Marinate the chicken in yogurt, garlic, ginger and saffron.
2. Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed.
3. Heat the oil in a pan, add the whole masala, cook for about 3 minutes, the pods should have puffed up

4. Add the onions and fry until almost carmelised, this is the most important step in this curry, the onion must be dark brown - just a step before they are burnt! (will take 15 minutes at least
5. Add the tomatoes, cook for about 5 minutes, add the tumeric, cumin/coriander and chilli powders.
6. Add the marinated chicken and the potatoes, mix, making sure that chicken and potatoes are coated with the tomato/onion sauce










Add half cup of water and cook for about half an hour, until the chicken and potatoes are cooked. The oil should be floating. I skimmed of the extra oil and discarded it. Sprinkle with garam masala, garnish with chopped coriander
Serve with chapatis or rice.
Lamb or beef kalyo can be made the same way, but you may need to cook it for a little longer.

Vegetable Gughra; spicy vegetable turnovers

I made these recently when I had to rustle up something very quickly.


Ingredients
1 pack of round gyoza or Chinese dumpling wrappers (available in all Chinese shops.
1 cup peas
1 cup diced carrots
1 cup chopped leeks
2 medium potatoes, boiled and diced
1 tspn mustard seeds
1/2 tspn cumin seeds
1/2 tspn tumeric
1/2 tspn ground red chillies
1/2 tspn garam masala
2 cloves garlic; minced
1 inch ginger; grated
salt to taste
2 tbspn of chopped coriander
1 tablespn oil
Oil for frying

Method
Filling
Heat the oil, add the mustard and cumin seeds, let them pop, add the peas, carrots and leeks, stir, lower the heat, cover until the carrots are cooked. (10 min).
Add the salt, garlic, ginger, tumeric and chilli powder, mix, add the potatoes mix well and cook for about 5 minutes
Add the garam masala, mix, let it cool, add chopped coriander leaves.

Place a dessert spoon of the filling on the dumpling pastry, fold it in half to make a turnover, seal with water. Repeat until all the pastry and the filling are used up. Keep covered with a damp tea-towel or else the pastry will dry and crack.
Deep fry, serve with tamarind chutney.

Sev and Tomato Shaak / Spicy Chickpea Noodles in a Tomato Sauce

This is my old time favourite, the tangy taste of the tomatoes with the spicy taste of the sev is delicious. Real comfort food. I always thought that my mother made up this recipe, I now realise it is actually a Gujarati recipe. We also make sev with spring onions and sev with young mooli or radishes - leaves and all, recipe to come. The sev we used was homemade, recipe soon.

Ingredients
1 lb tomatoes; blanched, peeled and liquidised
1 cups sev
1 tspn mustard seeds
1/2 tspn cumin seeds
4-5 curry leaves
1 hot chilli (as many as you can handle)
1 onion; chopped fine
1/2 tspn tumeric
2 tspn coriander and cumin powders
2 cloves garlic; minced
1 inch ginger; grated
1 tbspn oil

Method
Heat the oil, add the cumin and mustard seeds, curry leaves and green chilli, fry for a few minutes.
Add the onion, cook until transluscent.
Add about 2 tablespoons of the tomatoes, cumin and coriander powders, garlic and ginger paste, and cook for 5 minutes.
















Add the rest of the tomatoes, bring to boil, simmer for 5 minutes, add the sev, cook for few more minutes and serve with chapattis.

This is my entry for JFI

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