Chettinad Mushroom Spice
Required things: Mushrooms - half a cup, Oil - two tablespoons, Bar – One, Lemon – one, Cardamom – one, Onions - quarter cup (chopped), Tomatoes - two (finely chopped), Ginger, garlic paste - a teaspoon, Green Chili - Two (Chopped), No curry - a little, Turmeric powder - a quarter teaspoon, Chili powder - two tbsp, Sesame powder - two tbsp, Salt - as needed, Pepper powder - half a teaspoon, Cumin powder - half a teaspoon, Anise powder - half a teaspoon, Garam masala - half a teaspoon Coriander - a little
Recipe: Pour oil in a pan and season with coriander, lemon and cardamom. Add small onions and fry till golden. Add tomatoes, ginger, garlic paste, green chillies and curry leaves one by one and fry. Then, add turmeric powder, chilli powder, sesame powder, salt, add a little water and bring to a boil. Then, add pepper powder, cumin powder, anise powder and garam masala and after two minutes add the kalan and when it is well shrunk, sprinkle with coriander.
Bengali Chicken Gravy
Required things: Mustard oil - two tablespoons, Bar – One, Lemon – one, Cardamom – one, Onions - two (chopped), Salt - as needed, Sugar - a quarter teaspoon, Tomatoes - one (chopped), Chicken - a quarter kilo, Karam Masala - a quarter teaspoon, Coriander - a little, Yogurt - half a cup, Ginger, garlic paste - a teaspoon, Chili powder - two tbsp, Turmeric powder - a quarter teaspoon
Recipe: In a bowl add yogurt, ginger, garlic paste, chilli powder, turmeric powder, salt, mix well, add chicken and soak for fifteen minutes. Pour mustard oil in a pan and fry well with peel, lemon, cardamom, onion, salt and sugar. Then, add the tomatoes, soaked chicken, pour a little water and cook the chicken. Then, add garam masala, boil for two minutes and sprinkle with coriander.
Mutton Keema Pulao
Required things: Basmati rice - two cups, Pottery - 30 g, Yogurt - two cups, Onions – one, Ginger, garlic paste - a tablespoon, Lemon – one, Cardamom – five, Pepper - half a teaspoon, Almonds - quarter cup, Pistachio - quarter cup, Raisins - half a cup, Saffron - half a teaspoon, Ghee - Five tablespoons, Salt - as needed
Recipe: Weave five tablespoons in a bowl. Add chopped onion and fry till golden. Add pepper, cardamom, lemon, curd, ginger, garlic paste, almonds, pistachios, raisins, saffron and fry the cleaned keema. Add enough salt. Pour the required amount of water and boil the charcoal in the cooker. Open the pressure cooker, add the basmati rice, pour four cups of water and close the cooker. When the mutton and rice are cooked, open the lid and serve the mutton keema pula with a stir.
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