Mutton Masala Recipe | HungryForever

Mutton Masala – A spicy lamb curry that goes with rice or any tiffin variety. This spicy masala mutton dry dish is very easy to make and tastes .

SERVES : 6

PREP&COOK TIME : 50 mins

INGREDIENTS

• 500 gms mutton pieces/meat cut and washed well
• 3 tbsp edible oil
• 3 medium sized onions finely sliced
• 1 tbsp ginger garlic paste
• Salt to taste
• 1 tbsp red chilli powder
• ¼ tsp Turmeric powder
• 1 tbsp coriander seeds powder
• ½ tsp cumin seeds powder
• 2 tomatoes finely chopped
• 1 cup yogurt/curd
• 2 tbsp coriander leaves chopped
• 1 tsp mutton masala powder
• ½ tsp Garam masala powder

INSTRUCTIONS

1. Firstly, take a pressure cooker, add oil into it and heat it.
2. Add sliced onions and fry them till they turn slight golden color.
3. Add ginger garlic paste and saute for few minutes.
4. Add the mutton pieces and roast them until a change in color appears.
5. Add salt, red chilli powder, turmeric powder, coriander seeds powder, cumin seeds powder, mutton masala powder, mix well and cook for about 2-3 minutes on low flame.
6. Add the chopped tomatoes, mix and cook for two to three minutes until tomatoes get soft.
7. Add the beaten yogurt/curd into it.
8. Cook until oil appears at the corners.
9. Add little water, add chopped coriander leaves and pressure cook until mutton gets tender.
10. Reduce the steam.
11. Lastly add garam masala powder and cook on sim flame for about two minutes.
12. Switch off the flame.
13. Garnish with coriander leaves.
14. Serve hot with rice or roti.

 VISIT : https://www.hungryforever.com/recipe/mutton-masala-recipe/

Prawn Balchao Recipe | HungryForever

Prawn balchao is a fiery dish from Goa in coastal western India and is much like a pickle. Do as the Goans do and serve it with hot plain boiled rice.

SERVES : 6

PREP&COOK TIME : 40 mins

INGREDIENTS

• 1 kg medium sized prawns uncooked
• 4 tablespoons vegetable oil
• 2 large onions chopped fine
• 3 large tomatoes chopped fine
• 2 sprigs Curry Leaves
• 2 tablespoons garlic paste
• 1 tablespoon Ginger paste
• 10 Dried Red Chilies
• 2 teaspoons black peppercorns
• 1 tablespoon cumin seed
• 1 teaspoon Turmeric powder
• 1 teaspoon Mustard seeds
• 2 inches cinnamon sticks
• 10 Cloves
• 2 tablespoons sugar
• 1⁄2 cup Vinegar
• Salt as need

INSTRUCTIONS

1. Put the prawns in a large bowl and sprinkle salt on them. Keep aside.
2. Roast the chillies, cumin seeds, mustard seeds, peppercorns, turmeric, cloves and cinnamon till they begin to release their aroma.
3. Remove from heat and cool.
4. Grind the ginger, garlic and roasted spices into a smooth paste using the vinegar.
5. Heat the oil on a medium flame in a wok-style pan to medium-high heat.
6. Add the prawns and stir fry till opaque. Remove from the pan and keep warm.
7. In the same pan, fry the onions till light brown. Add the tomato and curry leaves and fry until the tomatoes are soft.
8. Now add the spice-vinegar paste, sugar and salt to taste and fry till the oil begins to separate.
9. Add the prawns to this sauce, mix well and cook for 2-3 minutes.
10. Serve with plain boiled rice and/or naan.

VISIT : https://www.hungryforever.com/recipe/prawn-balchao-recipe/

Veg Makhanwala Recipe | HungryForever

veg makhanwala recipe or vegetable makhani recipe is a north indian mixed vegetable gravy that we often get to see in restaurants. It is served with rice.

SERVES : 3

PREP&COOK TIME : 1 hour 10 mins

INGREDIENTS

Vegetables Required

• 100 gms cauliflower chopped into medium florets
• 100 gms potatoes diced or cubed
• 8 to10 French Beans chopped
• 80 to 100 gms carrots chopped
• ⅓ cup peas

for ground paste

• 200 gms ripe red tomatoes chopped
• 20 to 22 cashews
• ½ inch Ginger chopped
• 3 to 4 garlic chopped

for the gravy

• 2 tablespoon butter
• ½ teaspoon garam masala
• 1 green chili slit
• ½ teaspoon dry fenugreek leaves
• ½ inch Ginger julienne
• ⅛ teaspoon Turmeric powder
• ½ teaspoon red chili powder
• 3 tablespoon low fat cream
• 1½ cups Water
• sugar or as required
• salt as required
• bay leaves

INSTRUCTIONS

cooking the vegetables

1. Soak the cashews in hot water for 30 minutes, then drain.
2. You can either steam or sauté the vegetables and then keep aside till the gravy is ready.

The ground paste

1. In a blender, add the tomatoes, the cashews, ginger and garlic and blend into a smooth paste.
2. Make sure that there are no left over pieces of cashew in the paste when you’re done.

the makhanwala gravy

1. in a pan, add 2 tablespoons of butter, add the bay leaf and sauté for a few seconds.
2. Add in the ground paste and continue sautéing on a low flame.
3. When you see the fat leaving the sides and on the surface, stop sautéing.
4. Add turmeric powder, red chili powder and stir properly, then add the water and continue to stir.
5. Adding the chili is an optional step, but if you want it to be spicy, add one slit green chili to the pan and stir into the mixture.
6. When the gravy thickens, add in the vegetables and salt as desired.
7. Add the dry fenugreek leaves and stir in the low fat cream so that it mixes well with the gravy.
8. Turn off the flame and sprinkle some garam masala over the gravy and add the ginger julienne for garnish and stir again till ready to serve.
9. Served best with roti of any kind.

VISIT : https://www.hungryforever.com/recipe/veg-makhanwala-recipe/

Vangi Bath Recipe | HungryForever

Vangi Bhath recipe or brinjal rice recipe, a simple spiced South Indian rice recipe with vangi or eggplant. The spice powder is made fresh, delicious!

SERVES : 3

PREP&COOK TIME : 45 mins

INGREDIENTS

• 2 cups Rice
• 10 tablespoons Groundnut oil
• 1 lemon sized Tamarind
• 2 onions
• 10–12 Baby brinjals
• 4 green chillies
• 1 gram tablespoon Split Bengal chana dal
• 1 teaspoon Mustard seeds
• 6 Whole dry red chillies
• 1 sprig Curry leaves
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Asafoetida
• salt to taste

For masala

• 1 tablespoon black peppercorns
• 4 Whole dry red chillies
• 1/2 teaspoon fennel seeds saunf
• 1 tablespoon Poppy seeds khuskhus/posto
• 2 Cloves
• 2 green cardamoms

INSTRUCTIONS

1. Wash and boil rice in plenty of water till ¾th done. Drain well, mix 4 tablespoons of oil and cool.
2. Soak the tamarind in warm water and extract the pulp and keep aside.
3. Heat 2 tablespoons of oil and lightly fry the masala ingredients. Cool and grind to a coarse powder.
4. Peel and slice onions, wash and cut brinjals into four or six pieces. Wash and slit the green chillies.
5. Soak chana dal for about 10 minutes, drain and keep aside. Heat the remaining oil and temper with mustard seeds, red chillies, curry leaves and the chana dal.
6. Fry till well roasted and light brown in color. Add the onion and sauté till it turns pink.
7. Add the green chillies and stir. Add the brinjals and stir-fry on high heat till it is half done.
8. Sprinkle turmeric powder, asafoetida and salt and add the tamarind pulp.
9. Add the masala powder and cook till the brinjal is completely cooked. Mix the rice into this thoroughly and toss over high heat.
10. Reduce heat, sprinkle little water, cover and cook till the rice is soft and completely cooked.

VISIT : https://www.hungryforever.com/recipe/vangi-bath-recipe/

Udipi Sambar Recipe | HungryForever

Daintily sweet, semi spiced, tangy and a tasty sambar made with pigeon pea lentils and mixed vegetables.

SERVES : 4

PREP&COOK TIME : 50 mins

INGREDIENTS

for the sambar

• ½–⅔ cup tuvar dal/pigeon pea lentils
• 5–6 sambar onions/shallots or 1 medium sized onion quartered (optional)
• 1 carrot peeled & chopped
• ½ cup lauki/bottle gourd or opo squash chopped
• 2–3 small brinjals quartered
• 1–2 inch drumsticks peeled and cut into 3 or 4pieces
• 1 medium sized tomato diced
• 6–7 Curry Leaves
• 1 cup lemon sized ball of tamarind soaked in ½water — approx 1.5 tbsp of tamarind
• ½ tsp Turmeric powder
• 1–2 tsp jaggery or as required
• Salt as required

for sambar powder

• 2 tsp coriander seeds
• 2 tsp urad dal
• 1 tsp Cumin seeds
• 1 tsp chana dal
• ¼ tsp fenugreek/methi seeds
• a pinchof asafoetida/hing
• 3–4 dry red chilies
• ¼ cup grated fresh coconut or desiccated coconut

For tempering

• 1 tsp Mustard seeds
• 2 Red chilies
• a pinch generousof asafoetida
• 8–10 Curry Leaves
• 1–1.5 tbsp vegetable oil or coconut oil
• leaves some corianderfor garnish optional

INSTRUCTIONS

preparing the sambar powder

1. dry roast only the spices for sambar powder.
2. when cooled, grind to a fine paste with some water along with grated coconut.

preparing the sambar

1. pressure cook tuvar dal with 2.5 cups water with a pinch of turmeric, in 2 or 3 cups water.
2. when the dal is cooked and soft, mash the dal with a wired whisk or a spoon.
3. keep aside.
4. in another pan, mix the chopped veggies, 1.5 or 2 cups water, turmeric powder, salt and cook till the veggies are almost done.
5. add the mashed dal to the veggies.
8. stir and add the tamarind pulp followed by the sambar masala paste.
9. if required you can add some water.
10. add the jaggery also and stir.
11. simmer for some 10–12 minutes or more, till the raw aroma of the tamarind has disappeared and the whole flavors in the sambar have merged with each other.
12. taste and if required add salt.

preparing the tempering

1. heat oil.
2. first splutter the mustard seeds.
3. then add the red chilies, curry leaves and asafoetida.
4. fry for some seconds and pour the tempering mixture in the sambar.
5. cover the sambar pan with a lid for a few minutes, so that the tempering flavors gets mixed with the sambar.
6. serve the udipi sambar with idli, dosa or steamed rice.

VISIT : https://www.hungryforever.com/recipe/udipi-sambar-recipe/

Ulli Theeyal Recipe | HungryForever

Ulli Theeyal is a delicious Indian onion based curry from Kerala. This recipe can be made with or without coconut. This tastes best when served with white rice.

SERVES :4

PREP&COOK TIME : 35 mins

INGREDIENTS

• 5-6 Tbsp sesame oil
• 1/2 tsp fenugreek seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Whole black pepper
• 1 tsp coriander seeds
• 1 bowl of fresh ground coconut
• 5-6 whole red chillies
• 1/2 tsp Turmeric powder

For the Ulli Theeyal

• 1/4 bowl of sesame oil
• 1 whole red chilli
• 1/4 tsp Mustard seeds
• 1/4 tsp fenugreek seeds
• 5-6 Curry Leaves
• 1 bowl of whole shallots
• 3 Tbsp of the ground masala
• 4-6 Tbsp tamarind extract
• Pinch of Asafoetida
• 1 tbsp Tbsp jaggery
• 1 tsp garlic paste
• Salt to taste

INSTRUCTIONS

The Masala

1. In a pan, add oil.
2. Once the oil is heated, add fenugreek, cumin seeds, whole black pepper and coriander seeds.
3. Roast until brown.
4. Now, add the coconut and saute until the coconut turns dark brown.
5. While roasting, add red chillies and stir. Now add the turmeric powder and mix well.
6. Now grind or blend the mixture into a paste.

Making the Ulli Theeyal

1. In a pan, add oil.
2. Once the oil is slightly hot, break a red chilli in half and add it.
3. Now add the mustard seeds.
4. Once they splutter, add fenugreek leaves, curry leaves and the shallots.
5. Stir well.
6. Now add in the ground masala, and tamarind extract.
7. Stir well and add in the asafoetida and jaggery.
8. At the end add garlic and salt.
9. Mix well together.

VISIT : https://www.hungryforever.com/recipe/ulli-theeyal-recipe/

Thalapakattu Biryani Recipe | HungryForever

Thalapakattu Biryani is a popular rice dish in India. This is famous for its spicy taste, rich aroma and strong flavor.

SERVES : 4

PREP&COOK TIME : 50 mins.

INGREDIENTS

• 1/2 kg Mutton /Chicken
• 3 cup Seeraga Samba Rice
• 2 tbsp Seeraga Samba Rice
• 2 tbsp Homemade Ghee
• 2 large onion sliced thinly
• 3 slit chopped Green chillies
• 2 large tomatoes chopped finely
• 2 tbsp ginger garlic paste
• 1 tsp Turmeric Powder / Manjal Podi
• 1 tbsp chilli powder
• 2 tbsp Coriander Powder / Malli Podi
• Salt to taste
• 1/4 cup coriander leaves chopped
• 1/4 cup Mint leaves chopped
• 4.5 cup Water

For Biryani Spice Powder:

• 4 stick cinnamon stick
• 1.5 tbsp Fennel Seeds / Sombu / Saunf
• 5 Mace / Javitri
• 5 piece Kalpaasi / Black Stone Flower
• 2 tsp Cumin Seeds / Jeerakam
• Cloves / Krambu
• 5 Cardamom / Yelakai
• 1 Star Anise

INSTRUCTIONS

1. Wash Seeraga Samba rice well in water, take the whole spices in blender and powder it coarsely. Set aside.
2. Heat oil and ghee in a pressure cooker. Add in onions and green chillies. Saute it till it gets golden.
3. Add in tomatoes and toss well.Add in ginger garlic paste and saute for a min.
4. Add in salt, turmeric, chilli powder and coriander powder. Toss well for 30 sec.
5. Add in the fresh powder which you made. Mix well.
6. Add in mutton and mix well. Add in 1 cup of water, cover and pressure cook it for 7 to 8 whistle. Simmer for 15 mins. Turn the heat off, let the pressure go all by itself.
7. Open the cooker and check if there is lots of water.If so put it back on stove and heat till it is reduced.
8. Once it is reduced, add in rice and mix well.
9. Add in 4.5 Cup of water, bring it to boil, simmer it and pressure cook it for 1 whistle. Then simmer it for 5 mins. Turn the heat off and fluff with a fork.
10. Serve with raita.

VISIT : https://www.hungryforever.com/recipe/thalapakattu-biryani-recipe/

Shahi Pulao Recipe | HungryForever

Shahi pulao is the great delicacy of rice recipes made with basmati rice, tasty veggies, paneer and the shahi masala powder. This pulao is basically a Mughlai version of spicy pulao recipes.

Serves : 7

Prep&Cook Time : 40

Ingredients

1. 1 1/2 cups uncooked rice (chawal)
2. 1 tbsp cashewnuts (kaju)
3. 1 tbsp raisins (kismis)
4. 2 tbsp paneer (cottagte cheese) cubes
5. 3/4 cup boiled green peas
6. 2 green chillies , finely chopped
7. 1 tsp caraway seeds (shahjeera)
8. 2 sticks cinnamon (dalchini)
9. 2 cloves (laung / lavang)
10. 3 cardamoms
11. 1 tbsp chopped mixed fruits (any stewed fruit)
12. 1/2 tsp saffron (kesar) strands strands strands
13. 4 tbsp ghee
14. salt to taste

Instructions

1. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
2. Heat the ghee and fry the cashewnuts. Remove and keep aside.
3. Fry the raisins in the same ghee. Remove and keep aside.
4. Add the shah-jira, cinnamon, cloves, cardamoms and green chillies to the ghee and fry again.
5. Add the rice, paneer, green peas, fruit pieces and salt and mix well.
6. Warm the saffron a little, rub in a little warm water and add to the rice.
7. Decorate with the fried cashewnuts and raisins.
8. Serve hot with curds or curry.

Visit : https://www.hungryforever.com/shahi-pulao-recipe/

Rava Pongal Recipe | HungryForever

Rava Pongal is a simple South Indian Breakfast recipe similar to Ven pongal, the only difference is rava is used instead of rice.

SERVES : 4

PREP&COOK TIME : 35 mins

INGREDIENTS

• 1 cup rava
• 1/3 cup moong dal pasi paruppu
• 1 tsp Ginger finely chopped
• 1 tsp Whole black pepper
• 1 tsp cumin seeds/jeera
• 1/4 cup ghee
• 5-6 Cashew nuts
• Salt as required

INSTRUCTIONS

1. Roast rava in a tsp of ghee till it becomes hot to touch.(do not over roast it)
2. Cook moong dal till soft but not mushy.
3. Grind cumin seeds and pepper coarsely.
4. Heat ghee in a pan, add finely chopped ginger, grounded pepper+ cumin seeds, cashew nuts and curry leaves.

Method

1. Heat ghee in a pan, add finely chopped ginger, grounded pepper+ cumin seeds, cashew nuts and curry leaves.
2. Saute for a few seconds, then add 2 cups of boiling water. Add salt to taste.
3. Simmer the flames and then slowly add rava, stirring continuously.
4. After the rava gets cooked, add the cooked moong dal and cook till all the water evaporates.

 VISIT : https://www.hungryforever.com/recipe/rava-pongal-recipe/

Ragi Halwa Recipe | HungryForever

An easy, healthy and lip smacking Halwa made of Ragi needs less ghee than the Wheat Halwa and It tastes more delicious.

Serves : 3

Prep&Cook Time : 20 mins.

Ingredients

1. Ghee 2 Teaspoons.
2. Finger millets flour 1 Cup.
3. Raisins 10 Numbers.
4. Almonds 8 Numbers.
5. Cashew nut 8 Numbers.
6. Milk 1 Cup.
7. Jaggery 1 Cup.
8. Cardamom powder 2 Pinch.

Instructions

1. Heat ghee in a pan and add finger millets flour and roast it.
2. To it add raisins, almonds, cashew nut and roast it for 2 mins.
3. Add milk and mix nicely.
4. Boil water in a pan and add jaggery and boil it to make syrup.
5. Add this syrup, cardamom powder to above finger millet mixture pan and mix nicely.
6. Cook it for 3-4 mins, by stirring so that it form a nice single mass.
7. Now ragi halwa is ready to serve.

Visit : https://www.hungryforever.com/ragi-halwa-recipe/