Baby Shark Mutton Curry (मोरीचं मटण)

 

An Authentic traditional Baby Shark mutton recipe made easy with step by step detailed video .

Made in coconut oil with very few selected spices gives it unique rustic flavor and makes it irresistably delicious .

Serve this mouth watering Shark fish Curry / Mori mutton with steamed plain white rice, hot fluffy chapatis or with soft bhakaris .

Prawns Ghee Roast

 

A very popular South Indian Prawns recipe with selected spices .

Kerela Style Mutton Curry

Today's we are making a very easy and spicy popular Mutton curry in Kerela Style .

It had very selected spices and the method also is very simple.

But the end result will surprise you .

This delicious curry with mouth melting mutton is a must try for everyone.

So do make it and give us your feedback .

Hari Mirchwali Sambar Murgi

 

This is a very authentic Madrasi Style Chicken recipe .

Very simple to make and yet irresistably mouth watering .

Use of coconut oil, sambar masala and selected ingredients makes this chicken unbelievably delicious .

Tisrya Ekshipi / Clams Masala

 

This is yummy authentic Karwari style Clams masala .

It is a true delicacy for all seafood lovers.

Try is once and you will be hooked forever.

How to clean Clams / Tisrya Wash the clams thoroughly with water for 2 to 3 times . Put then in a zip lock bag and deep freeze for 5-6 hours . Remove from the freezer and dip them in water. The clam shells will open up automatically . Carefully transfer all the flesh on one of the shells . Retain the shell with flesh and throw away the other empty shell. Clams which remain closed even after freezing are probably filled with mud. Throw away such clams.

Chicken Cutlets ( Parsi Style)

 Hi everyone,

This special all time favorite recipe is on occasion of Parsi new year which is on 16th August. These chicken cutlets are loved by kids & adults alike and will be he main attraction of all your parties & get-togethers .

So try these yummy delicious cutlets .

Javla Sukat - Malvani Style

 A yummy tasty dish made with Jawla (dry shrimps) .

This Jawla Dish is a Malvani speciality and is usually relished with hot rice and sol kadhi or with rotis . So do try this recipe and I am sure that you will love it .

Kala Mutton (Khandeshi Mutton Curry)

 #sweetnspicyaromas

#kalamutton #muttonrecipes #blackmutton Kala mutton (काळं मटण) or Black Mutton is an iconic non veg mutton delicacy of Maharashtra state from Khandesh region . The black colour is obtained by charring dry coconut and onions directly on fire which gives this dish an amazing flavour .

As the month of Shravan is considered auspicious many people observe fast during the whole month and hence it is a practice in many regions of Maharashtra to celebrate the end of Ashadh month by preparing Kala mutton (काळं मटण) .

So you too try out this mouth watering mutton to enjoy with your family and friends .

Prawns Masala

 #SweetnSpicyAromas

#prawnsmasala #prawnscurry #कोळंबीमसाला Shrimp, prawns or kolambi is the most favourite of all sea food lovers .

The Prawns masala recipe which I have uploaded today is a very tasty and popular dish from Konkan sea coast are and is relished by locals and tourists alike .

Learn how to make authentic spicy Prawns/Kolambi/Jhinga masala step by step in a very easy way in this video.

This Prawn Masala recipe is made with onions, tomato, coconut and selected spices .

The trick to making this dish perfectly is by cooking the masalas very well before adding the prawns and to dry the water released by prawns .

This authentic, traditional Kolambi masala tastes delicious and goes very well with bhakri, roti or plain hot rice .

Kalvachi Sagoti

Kalvachi Sagoti or Oyster Xacuti (Portuguese word pronounced as Sagoti) is the most famous dish of Goa .

Oyster Xacuti or Kalvachi Sagoti is a perfect mix of selected aromatic spices and juicy fresh coconut which gives the gravy creamy texture

People all around the world come to Goa to relax and enjoy the authentic Goan cuisine .

So here is the authentic recipe of the most popular traditional dish of Goa .

Do try it and enjoy the delicious Sagoti at home with your family and friends.

#goanfood #goanfoodrecipes #KalvachiSagoti

Chicken Pudinewala

 

Dhaba style simply yummy and delicious preparation for Chicken lovers.

#howtomakechickenpudina #howtomakedhabastylechicken #EasyChickenRecipes

Panfry Tandoori Paplet without oven or grill with homemade tandoori masala / तंदुरी पापलेट

 #SweetnSpicyAromas

To make Tandoori Pomfret the fish is marinated with tandoori spices along with thick curd and then it is usually grilled in the oven or in tandoor .

But in this recipe I have shown how to make the tandoori masala at home and also how to fry the fish in pan or tawa .

So anyone can make this recipe now at home even without an Oven, grill or tandoor . So do try this recipe in winters and enjoy with your family and friends .

Feel free to share my recipe with your friends and family on watsapp. Subscribe my channel and press the bell icon to get notifications of all my recipe videos

#TandooriPomfretInPan #TandooriPomfretwithoutoven #TandooriPomfretwithoutgrill #TandooriPomfretwithouttandoor #EasyAuthenticTandooriPomfretathome #TandooriFishRecipe #PomfretRecipe #PomfretFry #TandooriPaplet #FishRecipe #Fishfry #तंदुरीपापलेटओवनबगैर #तंदुरीपापलेटओवनशिवाय #तंदुरीपापलेटतवाफ्राय

Easy Chicken Chettinad, Fiery Spicy Hot chicken recipe, चिकन चेट्टीनाड

 #SweetnSpicyAromas

This all time popular fiery spicy hot chicken recipe is a must try for every non-veg lover . Important Tips 1 - Do not skip any ingredient used for making the chettinad masala as each ingredient imparts it's own distinct flavour n that is what makes this masala so special . 2 - Use only coconut oil for entire cooking if you want the real authentic taste . Ingredients - Half kg – chicken (with bones) 2 onions – finely chopped 2 tomatoes – finely chopped 4-5 tbsp coconut oil 1 inch cinnamon ( dalchini ) 2-3 cloves ( laung ) 2 cardamoms ( elaichi ) 2 bay leaves ( tejpatta ) Few fresh curry leaves Ingredients For chettinad masala - 3-4 tbsp coconut oil 1 tbsp coriander seeds ( dhania ) 1 tsp cumin seeds ( jeera ) 1 tsp fennel seeds ( saunf ) 8-10 pepper corns ( kalimirch) 2-3 cloves ( laung ) 1 inch cinnamon ( dalchini ) 2 cardamoms ( elaichi ) 1 mace ( javitri ) 1 star anise ( badiyan ) 1 black stone flower ( kalpasi / dagadphool ) Few fresh curry leaves 7-8 dry red chillies ( I have used byadgi chilly ) 5 tbsp fresh grated coconut

#EasyPopularChickenRecipes #NonVegRecipes #ChickenChettinad #चिकनचेट्टीनाड #FieryHotSpicyChicken #SouthIndianRecipes

Prawns Bhujana / Shrimps Masala / सारस्वत पद्धतीचं सुंगटाचं भुजण/ कोलंबी मसाला/ झिंगा करी

#SweetnSpicyAromas

A tasty spicy dish for fish lovers after celebrating Diwali with sweets and mithais.

The Karwari Sambar Masala used in it is totally different from the South Indian Sambar Masala .

Adding tender stalks of coriander while grinding gives the masala a lovely flavour .

Ingredients

15 to 20 – medium sized prawns ( shell and thread removed ) 2 - onions 2 - potatoes 2 – green chillies 6 to 7 – garlic flakes Few – coriander leaves 2 to 3 tbsp – coconut oil 4 to 5 – dry kokam Salt as needed To be ground to paste 1 bowl – fresh grated coconut Few tender stalks of coriander leaves 1 tsp – coconut oil Half tsp – coriander seeds 8 to 10 – pepper corns Half tsp – turmeric powder 1 tsp – dry chilly powder 1 tsp – karwari sambar masala

#KarwariPrawnsBhujana #PrawnsMasala #Shellfishrecipe #NonVegrecipe #सुंगटाचंभुजण #कोलंबीमसाला #झिंगामसालाकरी

Kerela Fish Curry ( Seer Fish )

 

Made this heavenly delicious kerela fish curry . 

I used seer fish but even pomfret can be used for the preparation of this curry . 

Though traditionally no coconut is used in this curry I added some thick coconut milk as  coconut gives a divine flavour and thicker consistency to fish curries . 

I also used my special Karwari sambar masala ( not the south indian sambar ) as I am used to having it in all our fish preparations . 

The taste was superb but of course it can be completely omitted .  

Ingredients 

8-10 pieces of pomfret or seer fish ( properly washed n cleaned ) 

2 onions - thinly sliced

2 tbsp - grated ginger garlic 

2 tbsp - very finely chopped curry leaves 

half cup - thick coconut milk

half tsp - mustard seeds 

1/4 tsp - fenugreek seeds 

2 tsp - dry chilly powder

1 tsp - turmeric powder 

1 tsp - karwari sambar masala 

2 tbsp - kokam agal ( without sugar )

or 

1 tbsp - thick tamarind pulp 

freshly chopped coriander leaves 

2 to 3 tbspn - coconut oil 
salt as per taste 

Method 

Heat oil in a flat vessel and add mustard and fenugreek seeds . 

When the crackle add sliced onion and saute till slightly golden in colour . 

Now add grated ginger garlic and chopped curry leaves and saute on medium gas till the raw smell is gone . 

Now in a bowl add red chilly powder , turmeric powder , karwari sambar masala , salt and kokam agal or tamarind pulp and add little water to make a thick paste . 

When dry dry masalas are directly added in the oil sometimes they get burnt . 

Making a paste and adding these masalas enhances their flavour . 

Now add this paste in the vessel and again saute till you get a nice aroma of all the masalas . 

Now adjust water and make the gravy thick or thin as per your liking . 

When the gravy starts boiling add the fish pieces .

Immediately after 2 minutes turn them only once . 

Cook the fish on low flame and move the vessel in a circular motion so that the fish pieces are evenly coated with gravy . 

Do not turn the fish pieces while cooking as they may break as cooked fish becomes very soft . 

In the end add thick coconut milk , cook for just a minute and switch off the gas . 

Garnish with finely chopped coriander leaves and serve the curry hot with plain rice . 

Egg Curry (अंडा करी )

Ingredients :

6 .........................boiled eggs ( remove the shells  and cut in half )
2 ........................onions ( 1 chopped + 1 sliced )
2 .......................tomatoes ( finely chopped )
fistful ..................coriander leaves
2 to 3 tbsp...........fresh grated coconut
5 to 6 ..................garlic cloves
2 to 3 ....................green chillies
1 tsp.......................coriander seeds
1 tsp........................fennel seeds
1/2 tsp...................pepper
1/2tsp....................cumin seeds
2 ............................cloves
1/2 inch..................cinnamon
1 tsp....................chilly powder
1/2 tsp................turmeric powder
4 tbsp...................oil
salt

Method :

Heat a tbsp of oil and add all dry seeds and stir fry for 2 mintues.

Now add  garlic and sliced onions and saute till golden.

Add grated coconut and again stir for 5 minutes.

Grind this along with coriander leaves and green chillies with very little water.

Now in a non stick pan add remaining oil and saute onions till translucent.

Now add chopped tomtoes and cook till oil separates.

Finally add ground masala and all other powder along with salt .

Dilute the gravy with water if needed.

When the gravy starts boiling add boiled egg halves and cook further for 2 mintues.

Let the eggs get properly coated with gravy.

Serve hot with rotis or plain rice.

Kheema Biryani ( खीमा बिर्याणी )

Ingredients for Keema

1/2 kg - mutton kheema
2 tb sp - green chilly , coriander leaves , mint leaves paste
2 tb sp - tandoori masala
2 onions - finely sliced
1 t sp - cumin seeds
2/ 3 - bay leaves
1 tb sp - red chilly pd
1/2 t sp - turmeric pd
3 /4 tb sp - oil
salt according to taste

Method for Kheema

Heat oil in a pan and add bayleaf .

Add cumin seeds and let them splutter.

Add sliced onions and saute till golden in colour .

Now add the green paste and stir fry till the oil separates .

Now wash the kheema properly , drained all the water and add it along with salt , chilli powder , turmeric and tandoori masala .

Mix everything nicely , add little water and cook for 15/20 minutes covering a lid on the pan .


Ingredients for Biryani Rice

2 and 1/2 cup - basmati rice
2/3 bay leaves
1/2 t sp cumin seeds
2/4 cardamoms
2 tb sp sour curd
2/3 tb sp oil
salt according to taste

Garnish

crispy fried onions
fried cashews
chopped coriander leaves

Method for Biryani

Heat oil in a pan and add bayleaves , cumin seeds and cardamom and let them splutter.

Now add washed and drained rice , salt , curd and mix well .

Add 4 cups water and make slightly uncooked rice .

Once done take out and spread the rice in a big plate .

Now in the same pan put a layer of kheema at the bottom .

On this arrange a layer of rice .

Repeat the layer of kheema and rice once more .

On top spread fried onions , cashews and chopped coriander leaves.

Cover the pan tightly with a lid .

Cook for 15/ 20 minutes preferably with a tawa below the pan .

This prevents the biryani from getting burnt at the bottom .

Serve hot with pickle , papad or raita .

Murg Malai ( मुर्ग मलई )

Chicken in almost any form is relished equally by people of all ages .
And when it is tenderly cooked with love and care using all the ingredients in correct quantities the result is truely mouth watering .
This variety of chicken cooked with rich ingredients and mild spices is an all time favourite .
Cooked in liberal amount of ghee and garnished with fresh cream it is rightfully called Murg Malai , a sinfully delicious centre dish perfect for your parties .

Ingredients :

1 kg  - boneless chicken
1/2 cup - thick hung curd
1 tb sp - lemon juice
2 tb sp - ginger garlic paste
2 t sp - garam masala ( cloves , cardamom , cinnamon and pepper pd )
1 t sp - turmeric pd
1 tb sp - dried leaves of kasuri methi
2 big onion - finely chopped
2 tb sp - cashew and poppy seeds paste
2 tb sp - fresh cream
3 to 4 tb sp - ghee
1 to 2 t sp - sugar
salt according to taste

Garnish :

fresh cream
coriander leaves chopped

Method :

Wash the chicken thoroughly and cut it into medium pieces .

Apply curd , lemon juice , ginger garlic paste , garam masala , turmeric pd and kasuri methi  to the pieces and marinate them for 2 to 3 hours .

Heat ghee in a pan and saute the onions till golden in colour .

Add marinated chicken to it , salt , sugar and stir well .

Cover the pan with a lid and cook the chicken till almost done .

Lastly add cashew poppy paste and fresh cream and cook just for 2 minutes .

Garnish the chicken with fresh cream and chopped coriander leaves .

Serve with any variety of Indian bread though it tastes best with naan or kulcha .

Stuffed Crabs ( भरले खेकडे )

The koli community is one of the original inhabitants of Mumbai . 

Their food which is full of spices is extremely delicious  . 

The variety of fish that this community prepares is just mouth watering . 

Today when I bought crabs from the fish market decided to make a popular koli variety which tastes amazing . 

It goes very well with rice and solkadhi ( curry ) . 

Make this dish a bit dry if you are having it with rice . 

And if you like to have it with roti , bhakri or paratha then you can keep little gravy . 

Ingredients - 

5/6 ............................ crabs 

10/12 ........................ garlic flakes 

1 inch ....................... ginger 

1/2 bowl ................... grated dry coconut

1 ............................... onion sliced 

1 ............................... onion chopped

3/4 .......................... green chillies 

1 ............................ tomato chopped 

2 t sp ..................... red chilly pd 

1 t sp .....................  turmeric pd 

2 tb sp ..................... koli masala ( can also use garam masala ) 

salt according to the taste 

oil to cook 

Method 

Add little oil in a pan and saute ginger , garlic , dry coconut , sliced onions and green chillies till they are golden brown . 

Clean and wash the crabs properly . 

Remove the legs and upper cover of the crabs . 

You can keep the legs intact if you like . 

I use them to make crab soup so I remove and keep them separately . 

Now in a pan add oil and saute the chopped onion till transparent .

Add chopped tomatoes and saute till the raw smell of tomatoes disappears . 

Add chilly pd , turmeric , koli masala , above ground masala , salt and mix everything properly . 

When this mixture cools down a bit fill it in the cleaned and washed crabs . 

Now again in a pan add little oil and arranged the masala filled crabs in it . 

Add little water as per your desire and cover the pan with a lid and cook on a low flame . 

After 5/10 minutes move the crabs upside down and let the other side cook for 10 more minutes .

Serve with hot rice and solkadhi a popular konkan speciality . 

Oyster Curry (Sagoti ) - कालवाची सागोती

Known in Konkani as kalva and in english as oysters this  is a very delicate and  tasty shell fish.
They are usually found attached to the big rocks .
When the rocks are broken inside lies the delicate oysters which can be used in various ways.
They sometimes have a stone like shiny hard thing which has to be removed before cooking.

Today I am posting the recipe of Kalva Sagoti which is a very famous konkani/ malwani dish.
You get this dish in any restaurant famous for fish and seafod in Mumbai.
It is very easy to make and worth all the efforts as the final dish is mouth watering .
It does takes little more time than usual fish dishes.

Ingredients :

1 cups..............Kalva (oysters)
1/2 cup..............potatoes cubed
1 cup................fresh grated coconut
2 ......................Onions
1 1/2 tsp..............coriander seeds
1/2 tsp.................pepper corns
3 to 4................cloves
1/2 inch ................dalchin
4 to 5 .................garlic flakes
5 to 6.................dry red chillies
3 to 4...............dry kokam pieces
salt
coconut oil

Method :


Wash and clean the kalva by removing any hard stone like part which is sometimes present.
Cut one onion finely and slice the other onion roughly.


Heat  little coconut oil , add coriander seeds, cloves , dalchin, pepper let them splutter.

Then add garlic and onion and fry on a medium flame  till onions are brown.

Add grated coconut and again fry till coconut is light brown.

Don't let the onion and coconut burn that will make it loose its flavour.

Add dry chillies and fry for 2 minutes.

Cool the above mixture and grind it to smooth paste.Add turmeric.

Heat coconut oil again in the same kadhai add the chopped onions and fry till light brown.

Add potatoes and half cook them.

Add the kalvas and little water and immediately add the ground masala.

Add salt and kokam and cook for 5 to 10 minutes.

Kalvas are soft and don't need to be cooked for long.