Indian Apple Chutney

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1 lb Cooking apples
1 lb Onion, chopped
2 Garlic cloves, crushed
3/4 c Golden raisins
2 ts Salt
1 1/2 c Sugar
2 1/2 c Malt vinegar
1/4 ts Cayenne pepper
1/4 ts Ground cumin
1/4 ts Ground ginger
1 ts Mustard seeds
1/4 ts Dry mustard
1 tb Tomato paste


Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently.

Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This chutney improves if stored at least 3 weeks before serving.

Sweet Indian Lemon Pickles

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9 Lemons
4 tb Coarse or kosher salt
1 1/2 tb Cumin seeds,toasted, ground
1 tb Coarsely ground black pepper
3 c Sugar
2 tb Seedless raisins
8 Dried, hot red peppers


Wash the lemons in cold water and dry thoroughly. Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice from the other lemons.

Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons, Stuff the lemons into a quart jar and pour in the lemon juice. Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.

On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook, stirring gently, for 8 minutes or so. Stir in the raisins and peppers.

Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or so before eating. Use like you would any pickle, as an accompaniment.

Indian Curry Sauce

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2 tb Vegetable oil
1 c Coarsely chopped onion
1 -inch piece fresh ginger, -peeled
1 1/2 lb Red-ripe tomatoes, cored, -quartered
1/4 c Chopped cilantro
1/2 ts Cayenne pepper
1 ts Salt
1 1/4 ts Garam masala or curry -powder


Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups.

Indian Cucumber Yogurt Sauce

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3/4 lb Cucumber (coarsely grated)
3/4 ts Whole cumin seeds
2 ts Hot green chilis -(seeded & chopped)
1 c Plain yogurt
1 ts Vegetable oil
1/2 ts Garlic (finely chopped)
Salt(optional)


Toast cumin seeds in small heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet. Combine all ingredients. Blend well and chill. Good with Lamb.

Mamidikayalu Mutton

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Ingredients

Part A:
1/2 kg Washed goat mutton sliced into pieces
5 gms (approx 1 tsp) ginger juice
10 gms (apprx 2 tsp) onion juice
7 gms (approx 1-1/2 tsp) garlic juice
3 gms (approx 1/2 tsp) turmeric powder
3 gms (approx 1/2 tsp) kuskus
2 gms (approx 3-4) pepper

Part B:
5 gms (approx 1-2) dried red chilli
5 gms (approx 1 tsp) roasted channa dhal
1 cup grated coconut

Part C: 2 cups green mango pieces
Salt as per your requirement

Part D: 10 gms (approx 1 small onion) sliced onion
2 gms (approx 1/4 tsp) cumin seeds
5 gms (approx 1 tbsp) oil

Method:

Cook mutton + juices + other ingredients of Part A with 3 cups of water
Grind ingredients of Part B into a paste add it to the mutton
Add green Mango pieces to the cooked mutton
Add salt as per your taste.
Cook it for another 5 minutes till mango pieces becomes soft
Heat oil in a small pan
Add cummin seeds
Fry onion till golden brown
Put the onion seasoning in the mutton mixture
Let is cook for 2-3 minutes

Mutton Preserve

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Ingredients

2 kg goat mutton
1/2 cup salt
200 gms Red chilli

Method:

Clean the mutton neatly cut into uniform pieces
Wash it 3 or 4 times with seeing water
Make big holes in the pieces with a poker
Mix salt and chilli powder and mix it with the peices
Soak it for 2 or 3 hours
Pass a string through all the pieces and dry it in hot sun till it becomes crisp and store in a tight jar.
Uses of these preserves:
Can be fried, powdered added to any masala
Soaked, cooked prepare, Cara kuzambu
Can be used in egg chaps
Chips also can be made

Guthi Mutton Pulav

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Ingredients

Part A:
200 grams Onion (big ones)
20 grams (approx 5-6) green chillies
1 cup Pudina, cleaned
1 cup Ginger sliced
10 gms (approx 2 tbsp) Oil

Part B:
1/2 kg Tomato's sliced
10 grams (1 tsp) Garlic paste
2 tsp chilli powder
1 tsp turmeric powder
1 tsp Cloves pattai Powdered

1 cup Coconut milk
3 cups Pulav rice [washed and soaked]
1/2 Mutton pieces cooked with salt
1/2 kg brinjals

Method:

Fry ingredients in Part A in pan with 10 grams of oil
Mix ingredients in part B B with cooked mutton and add 1 cup of water
Cook it till it becomes soft
Cook rice with coconut milk
Slice brinjals with salt
Add every thing together and fry
Add required salt
Preserve hot and serve

Menthi Pulusu with Fish

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Ingredients

Waral fish-1/4 kg, clean and cut it to slices
2 cups cooked toor dal
2 tbsp tamarind extract
1 tbsp fenugreek
1 tbsp jaggery
1 tsp chilly powder
Salt to taste
1 cup menthi leaves
For seasoning

1 cup Oil
1 cup onion, chopped
5 green chillies

Method:

Heat oil and season the seasoning items
Fry fish till it cooks
Mix tamarind extract, chilly powder, salt, with 3 cups of water
Let it boil
Mix cooked dal with all the other items (fenugreek, jaggery) boil for 2 minutes
In a separate pan fry one cup of menthi leaves in little oil add it with other items

Fish Pittu

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Ingredients

1/2 kg Fish
1 tsp turmeric powder
1/2 cup oil
1 cup onion, chopped
1 tsp pepper powder
1" ginger
8 garlic flakes, peeled
1 cup coconut scrap
Salt as per taste
2 tsp lemon juice

Method:

clean fish cut into pieces
Mix turmeric powder and salt
Heat oil and fry onion, ginger paste, garlic till golden brown
Add coconut scrap and salt and let it cook on slow flame
Add fish and let it cook
when it cools a little add lemon juice
Serve

Egg Parotha

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Ingredients

1/2 kg maida
salt to taste
1 egg for each parotha
1 tsp pepper powder
1 cup ghee or dalda

Method:

Add maida salt ghee with little water kneed well
Roll into a parotha fry both sides with ghee
Add one egg to a parothaon top add little salt
Smash every thing with a spoon add pepper powder
Serve hot with gonkura pachadi

Chicken Rasam

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Ingredients

1 small chicken (fry a little in the open fire take out only inner portions cut into small pieces)
2 tbsp ghee
1 tsp lemon juice Salt as per taste

Grind into paste:
1 cup onion, chopped
1 tsp dhania
2 garlic flakes
1/2" ginger
2 cloves
2 cardamoms
1/2 tsp aniseed
1/2 tsp poppy seeds
1/2 tsp turmeric powder
1 tsp red chilli powder

Method:

Heat ghee in a pan
Add the grounded masala and let it cook for 5-6 minutes
Add chicken pieces with 1 litre of water
Boil for some time
Add salt and lemon juice
Serve hot

Tel Koi Mach

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Koi fish is available at all the places, specially in the eastern part of India, Half kg of it to be cleaned from the market. (the fins are very hard so its wise to get it cleaned from the market).

Ingredients

1 tsp of Jeera for Grinding and One spoon to crackle in oil.
150gms Mustard oil for cooking.
I cup Coconut Milk for cooking. (Otherwise grind the coconut and take out the milk from it.
1 tsp Ginger paste
1 tsp chilli paste. (Even Green chilies will also do.)
Salt for marination and to taste.
3/4 tsp turmeric Powder for marination and colour.
3 Elaichi, Darchini, Long (clove) each for grinding to make garam masala.

Method:


Clean the fish and marinate with 1/2 tsp turmeric powder and 1 tsp salt.
Take 3 tablespoon of mustard oil in non stick kadai and shallow-fry the fish.
Heat the kadai again with 3 tablespoon mustard oil and put jeera to crackle on it.
Put the ginger and chilly paste (or green chillies 5-6nos silted nicely) 1/4 tsp turmeric, 1 tsp salt.
Fry it and put the coconut milk in it, which is easily available in market .
When it starts boiling put the fishes in it and slow the flame.
After it boils, put the garam masala paste and simmer for 5 minute.
Serve it with rice.