Dynamite Shrimps | Dynamite Prawns | Bang Bang Shrimps

Dynamite Shrimps is a must try at P.F Changs, which is a popular American China Bistro. We can attempt to create the taste close to theirs, but their level of perfection is hard to replicate. Each and every item on their menu list is prepared with utmost care and precision. 




Ingredients:

• 300 gms prawns (peeled and deveined)
• 2 eggs whisked
• 1 cup plain flour (maida)
• 1/4 cup corn flour
• 1/4 tsp salt
• 1/2 tsp pepper powder
• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce (red chili sauce)
• 2 tsp honey
• Salt
• 2 or 3 large cabbage leaves
• 1/4 cup chopped spring onion or coriander leaves 
• 4 cups of cooking oil for deep frying

Preparation:

1. Make the sauce by mixing 1/2 cup mayonnaise, 1 tbsp sriracha or red chili sauce and 2 tsp honey. Make more sauce if needed.
2. In a bowl mix together 1 cup plain flour, 1/4 cup corn flour, 1/2 tsp black pepper powder and salt.
3. Keep the whisked eggs in a separate bowl.
4. Keep oil ready for deep frying.

Method:

1. Heat oil in a vessel.
2. Take each prawn and coat well in the flour mixture.
3. Then dip into the egg and again dredge the prawns in the flour mixture. Keep it on a plate.
4. Repeat the step with all the prawns.
5. Deep fry the prawns in medium hot oil for 3 to 4 minutes. Do not over crowd the oil by frying too many prawns at a time. Fry in batches.
6. Once all the prawns are done with frying, add them to the prepared sauce and coat well.
7. Place the cabbage leaves in the serving dish and arrange the prawns on it. Garnish with spring onion or coriander leaves.
8. Serve immediately.

Step by step pictures

Baked Sweet Potato Sticks

Ingredients:

• 2 big size sweet potaoes
• 2 tbsp olive oil ( or any other cooking oil)
• 1 tbsp chat masala powder
• 1 tsp red chili powder
• 1 tsp black pepper powder
• Salt to taste

Method:

1. Wash and cut the potatoes into wedges or sticks.
2. Place the pieces in a large mixing bowl.
3. Then add olive oil, salt, pepper powder, chat masala powder and red chili powder. You can adjust the spices according to your preference.
4. Set aside for 30 minutes.
5. Preheat oven to 250 deg C. Place the wedges on baking tray.
6. Bake for 15 to 20 minutes or till the potatoes are cooked.
7. Serve hot with any chutney, cheese dip or Hummus.

Recipe: Click here - Hummus, Chutney

  

Garlic & Cheese Bread Sticks

I usually make garlic bread sticks when I have some left over pizza dough, or sometimes as a starter before serving the pizza. It can also be made with the ready made pizza base or any sliced long bun.



Ingredients:

• Pizza dough (size of a tennis ball)
• Some pickled jalapenos (optional) / or red chili flakes
• 3to 4 cloves of garlic mashed
• 1 cup mozzarella cheese
• 1 tsp oregano
• 1 tbsp butter

Method (if using Pizza Dough):

1. Preheat oven to 250 deg C.
2. Grease a pizza baking pan and keep ready.
3. Roll out the pizza dough to the desired size. You can make it into a thin crust or thick crust.
4. Prick the dough with a fork so that it does not create any bubbles.
5. With help of a spoon or by hand, spread the mashed garlic.
6. Sprinkle generous amount of mozzarella.
7. And top it with Jalapenos, oregano, red chili flakes and butter.
8. Bake for 15 to 20 minutes. Cut into strips and serve with your choice of dip.

Same method applies if you are using ready made pizza base or long bun or bread slice, by skipping step 3 and 4. And the baking time should be 10 minutes or till cheese melts.

For the pizza dough:

• 3 1/2 to 4 cups of plain flour (plus more for kneading)
• 1 tsp sugar
• 1 tbsp instant dry yeast + 3 tbsp warm water
• 1 tsp salt
• 2 tbsp oil + more for greasing 
• 1 and 1/2 cups of warm water (little less or more as required)

Method:

1)  In a small bowl mix together sugar, yeast and warm water. Set aside for 10 minutes till it gets frothy and bubbly.
2)  In a large bowl add the flour, salt, oil and yeast mixture. Combine everything slowly by adding water and until it forms a soft sticky dough. You can either use a stand mixer or mix by hand.
3) If the dough is too sticky and difficult to manage, add additional flour, 1 tbsp at a time until the dough comes to a solid form. Scrape the dough from the sides and turn it on to a lightly floured surface on a clean table. 
4)  Knead the dough for sometime in a stretching form, in order to build the gluten. The overall texture of the dough should be soft and not hard. In case if it sticks too much to the surface, sprinkle some dry flour and form into a smooth dough. 
5)  Grease a large bowl with some oil and transfer the dough into it. Cover the bowl and keep it in a warm place to let it double in size. This will take about 1 hour or less.

  

Dal Palak | Spinach & Lentil Curry

Quick & easy way to prepare lentil along with spinach, which pairs well with homemade roti or phulkas. Excellent dish for those who are on diet or for those who are looking for a healthy dinner option.

Ingredients:

• 1 cup urad dal | black lentil
• 2 cups of chopped spinach leaves
• 1 medium onion 
• 1 small tomato
• 1 tsp grated ginger
• 1 tsp grated garlic
• 2 green chilies
• 1 tsp whole cumin
• 2 dry red chilies
• 1/4 tsp turmeric powder
• 2 tsp red chili powder
• 1 tbsp lemon juice
• 1/4 cup chopped coriander leaves
• 1/4 tsp garam masala powder
• Salt
• 4 to 5 tbsp of cooking oil

Preparation:

• Wash and soak 1 cup urad dal for 15 minutes.
• Finely chop 1 onion, 1 tomato, coriander leaves and green chilies.
• Grated ginger and garlic.

Method:

1. Boil soaked urad dal in water along with salt, till it is cooked and yet whole and firm. Do not overcook the lentils. Strain and set aside.
2. Heat oil in a sauce pan and add 1 tsp whole cumin and dry red chilies. Then add grated ginger & garlic. After few seconds add chopped onion and saute till light golden.
3. Add chopped tomato, chopped green chilies, 1/4 tsp turmeric powder and 2 tsp red chili powder. Cook till tomatoes are soft and everything is well combined (5 minutes).
4. Now add chopped spinach, 1 tbsp lemon juice, 1/4 tsp garam masala powder and salt. Cook for 2 to 3 minutes covered.
5. Finally add boiled lentils and stir gently. Add some water if needed. Cover and cook on low flame for 5 minutes.
6. Garnish with chopped coriander leaves and some ghee.
7. Serve hot.

Berry & Peanut Butter Smoothie

A smoothie which is a blend of berries, banana and peanut butter. Ideal drink for breakfast and also as a beneficial weight loss drink packed with vitamins and proteins.

Serves 2




Ingredients:

• 4 to 5 raspberries / strawberries / blackberry
• 1/2 banana
• 1 cup milk (or more)
• 1 tbsp of smooth peanut butter
• 1 tbsp honey

Method: Blend together the above mention ingredients in a juicer till smooth. Serve chilled.

Carrot Milk

A very easy way of convincing kids to have vegetable is to make them have these kind of juices. The juice is extracted from carrot and combined with milk and sugar and served chilled. 

An ideal, wholesome and nutritious drink for breaking a day long fast during ramadan. 

Serves 2

Ingredients:

• Juice of 4 carrots
• 2 cups of milk
• 2 tbsp vanilla icecream

Method: In a blender, add the above ingredients and blend for few seconds. Serve chilled.

How to extract carrot juice without a juicer?

Grate 3 carrots. Grind the grated carrot with 1/2 cup water. And then strain the ground carrots through a sieve and collect the carrot juice.  

Masala Noodles

A simple street style preparation of noodles with a blend of spices and vegetables. An ideal recipe for all the bachelors & students and even busy working mothers who need to prepare a quick dinner after a long and tiring working day. 


Serves 2
Preparation time: 30 minutes.



Ingredients

• 2 packets of Instant 2 minute Noodles
• 1 onion
• 1 tomato
• 1 capsicum (or half red and half green capsicum)
• 2 stems of spring onion
• 1 tsp black pepper powder (or less)
• 2 packets of noodles seasoning
• 1/2 tsp red chili powder (optional)
• 1 tbsp tomato ketchup
• 1 tsp soy sauce
• Salt only if needed
• 2 tbsp of cooking oil

 Method:

1. Heat oil in a non stick saucepan and saute 1 onion sliced till soft. Then fry 1 chopped tomato for 1 minute.
2. Add chopped capsicum and white portion of spring onion. Saute for a minute and add noodles seasoning, 1 tsp black pepper powder, 1 tbsp tomato ketchup and 1 tsp soy sauce.
3. Now keep another vessel full of water to boil noodles. When the water starts to boil, add noodles and cook for 1 and half minutes on high heat.
4. With help of tongs just lift the noodles and transfer to the vegetable masala. And continue cooking noodles with masala for 1 more minute. Add green portion of spring onion and mix well.
5. Serve hot.

Step by step method

 

Baked Cheese Toast

Ingredients:

• 10 slices of bread
• 300 gms grated cheddar cheese
• 100 gms butter

For the chicken topping: (mix together)

• 1 cup boiled & shredded chicken (or left over tikka pieces)
• 1/2 cup finely chopped capsicum
• 1/2 cup finely chopped tomato
• 1 clove of garlic grated
• 1 small onion finely chopped
• 1/2 cup ketchup (optional)
• 2 tbsp of chili sauce
• 1 tbsp of mayonnaise
• 1 tsp black pepper powder
• 1/4 cup chopped coriander leaves
• Salt

Method:

• Preheat oven to 200 deg C.
• Take a large baking tray and keep a foil sheet of same size.
• Spread the chicken mixture over each bread slice and place them on the baking tray next to each other.
• Sprinkle grated cheese and butter over each slice and bake for 10 minutes or until the cheese melts. Serve hot.

Neer Dosa | Pani Cheela & Khatta Mirchi

Neer Dosa is a coastal delicacy of Karnataka. 'Neer' means water, and 'dosa' means crepe. It is a kind of crepe prepared with soaked rice and coconut and has a watery consistency. This kind of dosa does not need any kind of fermentation, hence it can be prepared instantly.

And the place where I belong to - 'Mangalore', Neer dosa is called  'Pani Cheela'. And this 'Pani cheela' with the combination of 'Khatta Mirchi' happens to be any Mangalorean's comfort food. The moment they hear this word, and they start drooling over it.

Khatta Mirchi is a red fish curry made by using lot red chilies and tamarind. That is how it gets its name as 'khatta- sour' and 'mirchi-chilies'


Ingredients for Neer Dosa:

• 1 cup of dosa rice (or any short grain rice)
• 3 tbsp of freshly grated coconut
• Salt
• 1 cup water for grinding.

Method:

1. Soak the rice for 2 hours and grind to a smooth paste along with coconut and salt.
2. While grinding add 1 cup water little by little and try to get a very smooth fine texture of batter. You should not feel any grains of rice. Add more water if needed while grinding.
3. Remove the batter in a bowl and add 2 more cups of water. Try to make a runny batter that it should not coat the back side of the ladle.
4. Heat a non stick flat pan. Pour ladle full of batter in the pan and swirl the pan around so that the batter spreads evenly. 
5. Cover and cook for 30 seconds. Remove the lid and cook for 1 minute.
6. Either fold the dosa into three folds or leave it open.
7. Do not stack the hot dosa over another dosa, let each dosa cool completely before stacking (as they might stick to each other while they are still hot)
8. These dosas should be served warm and not hot. So it can be prepared in advance. Keep them warm in a hot box. 

For Chutney

Ingredients:

• 1 cup fresh grated coconut
• 1 small piece of ginger grated
• 1 clove of garlic chopped
• 1 green chili chopped (1-if it is too hot; 2 if mild)
• 1/2 tsp cumin whole
• 1 tsp full tamarind pulp (or 1/4 cup tamarind soaked juice)
• 3 tbsp roasted chana dal (also known as phutana)
• Small bunch of fresh coriander leaves chopped (1 cup)
• Salt to taste
• 4 curry leaves.

Method:

Grind all the above ingredients with half cup of water to a smooth paste. Before taking out from the grinding jar, taste and check the seasoning and adjust the salt, chili and tamarind accordingly. Add water if needed according to the consistency of your choice. Add more water if you want it thin and less water to keep the chutney dry.

If you want to temper it: Heat 2 tbsp of oil in a small pan, when medium hot add 1 tsp urad dal and 1 tsp mustard grains. When it starts crakling, add 2 dry red chilies and 4 to 5 curry leaves. Keep for few seconds and pour on the chutney.

Fish Khatta Mirchi

Ingredients:

• 500 gms of any fish of ur choice./mackeral/hammour/king fish
• 1 tbsp grated ginger & garlic each
• 1 tbsp chopped green chilli
• 6 to 7 curry leaves
• 1 medium onion chopped
• 1 big tomato chopped
• 2 tbsp red chilli paste* (see recipe below)
• 1 cup tamarind soaked water
• 3 tbsp coconut oil
• 1 cup chopped green coriander
• salt to taste

For *Red Chili Paste: (grind together to a smooth dry paste)

• 10-15 dry red chilies (soaked in warm water for 30 minutes)
• 10 curry leaves
• 3 cloves of garlic
• 1 tsp roasted cumin
• Less than 1/4 tsp roasted methi seeds (fenugreek)
• 1 tsp salt
• 1/4 cup or little more of water

(Note: This paste can be made in a large batch and stored in the refrigerator for upto 6 months)

Method

1. Heat cooking oil in a sauce pan and fry 1 medium onion chopped, 1 tbsp grated ginger & garlic, 1 tbsp chopped green chilies and curry leaves.
2. Then add chopped tomatoes and fry till it softens.
3. Add the 2 or 3 tbsp of red chili paste and fry for 2 minutes. Followed by tamarind water, salt and 1 cup of water. 
4. When the gravy starts boiling add fish pieces, chopped coriander leaves and 3 tbsp of coconut oil.
5. Cook on medium low heat for 5 to 7 minutes and then turn off the heat.
6. Let it remain covered for 1 hour before serving.
7. Can also be served with steamed rice and dal.  

Chana Bhatura

Ingredients for Bhatura:

• 3 cups plain flour / Maida
• 3 tsp semolina
• 1/2 tsp baking soda
• 1 tsp sugar
• Salt 
• Oil for deep frying

Ingredients for Chana Masala:

• 1 cup chickpeas
• 2 medium onion
• 1 large tomato
• 1 tbsp ginger & garlic paste
• 2 green chilies 
• 1/4 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp chana masala powder
• 1/2 tsp chat masala powder
• 7 to 10 cashewnuts
• 1 tbsp tomato ketchup
• 1/2 cup chopped coriander
• Whole spices: 1 inch piece cinnamon, 2 small cardamom, 4 cloves and 1 tsp whole cumin.
• 5 tbsp of cooking oil

Preparation:

1. Wash and soak the chickpeas overnight or at least 6 hours.
2. In a mixing bowl, mix together plain flour, semolina, baking soda, sugar and salt.
3. With help of warm water, try to make a slightly stiff dough and knead well for 5 minutes by adding few tbsp of cooking oil.
4. Cover in a cloth and keep aside for 2 to 3 hours in warm place.
5. Till then you can prepare the chana masala.
6. If you want to make the dough the previous night, then knead the dough, keep outside for 2 hrs and then refrigerate. Next morning before making bhaturas just bring it to room temperature.
7. Chop 2 onion, 1 tomato, green chilies and coriander leaves finely.
8. Make a fine paste of cashew nut with little water.

Method:

1. Boil the soaked chickpeas in a pressure cooker with some salt and enough water.
2. Heat oil in a sauce pan and add all the whole spices (1 inch piece cinnamon, 2 small cardamom, 4 cloves and 1 tsp whole cumin).
3. After 10 seconds add chopped onion and saute till light golden.
4. Now add 1 tbsp ginger & garlic paste, chopped tomato and finely chopped green chilies. Saute for 5 minutes.
5. Then add 1/4 tsp turmeric powder, 1 tsp red chili powder, 1 tbsp chana masala powder, and fry for 5 to 7 minutes on low flame.
6.  Now add boiled chickpeas with some of its water. (Do not add the water all at once)
7. Add remaining things like cashew nut paste, tomato ketchup and salt if needed.
8. Add enough of water and slow cook the chana covered for 10 to 15 minutes.
9. Finally add chat masala powder and chopped coriander leaves. Remove from heat and keep warm.
10. Heat a deep kadhai and add enough cooking oil for deep frying the bhatura.
11. Divide the bhatura dough into small lemon size balls and roll into a small puri.
12. Deep fry in hot oil on both sides.
13. Serve hot with chana.

Tips: For puffed bhatura or puri - Always wait for oil to become hot. You can test by putting a small til size dough, if it comes to surface and sizzles, your oil is ready for frying. 

Slowly leave puri in oil and start pressing the surface of the puri as it goes on puffing. 

Do not cover the puris after frying. You should keep them open, or place them in a preheated oven to keep warm.

 

English Breakfast

Serves 2
Preparation time: 20 minutes





Ingredients:

• 4 eggs
• 1/2 cup grated cheddar cheese / 2 cheese slices.
• 2-3 sausages
• 2 carrots
• 4 to 5 cherry tomatoes
• 1 cup chopped mushrooms (as shown in the picture)
• 1/2 red bell pepper
• 4 to 5 green beans whole
• 2 stems of spring onion
• 1 tsp red chili flakes
• Salt to taste
• Crushed black pepper
• Butter for cooking

Preparation:

• Beat eggs in a bowl with some salt and 2 tbsp of water.
• Fry sausages and keep warm.
• Peel and cut carrots into thick slices. Wash and cut of the ends of green beans and steam along with carrot slices and keep warm.
• Heat 1 tbsp butter in a pan and saute the mushrooms with salt and black pepper powder.
• In the same pan stir fry red bell peppers and cherry tomatoes.

To prepare omelet:

1. Heat 2 tbsp of butter and pour the whisked eggs. Keep the flame on the lowest. Sprinkle chopped spring onion and chili flakes.
2. While the eggs are being cooked, keep shaking the pan so that the omelet gets ripples or folds and raw eggs run to the bottom of the pan.
3. Keep doing this till all the raw egg is cooked.
4. Place the grated cheese or torn cheese slices on one half of the omelet and turn the other half over it. Remove from heat.See the pictures.
5. Place the bread slices in the toaster and toast.
6. Arrange the breakfast plate with fried sausages, steamed carrots, beans, fried red bell pepper and cherry tomatoes.

Chana Chicken

A good option if you are bored with the usual chicken curry and want to have a slight change in flavor and taste. Chicken curry is cooked in a usual way and chick peas are boiled separately. And then combined with chicken to give it a creamy texture.




Serves: 4
Preparation time for Chickpea - Overnight soaking and boiling
Cooking Time: 1 hour


Ingredients:

• 800 gms chicken
• 1 cup white chickpeas
• 1 onion 
• 1 tbsp ginger & garlic paste
• 2 tbsp tomato puree
• 2 green chilies chopped
• 1/4 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp chana masala powder
• 1/4 tsp garam masala powder
• 3 tbsp yogurt
• 1/4 cup mint leaves
• 1/2 cup chopped coriander leaves
• 4 tbsp of cooking oil
• Salt to taste

Preparation:

• Soak 1 cup chickpeas overnight and boil with salt and set aside. From this we need only 1 cup cooked chickpeas, not more than that. The rest of the boiled chickpeas can be stored in freezer for future use.
• Chop onion, green chili, mint and coriander leaves.
• Clean, cut chicken and keep ready

Method:

1. Heat oil in a sauce pan and fry onion till light golden. Then add 1 tbsp ginger & garlic paste and fry for 1 minute.
2. Add 1/4 tsp turmeric powder, 1 tbsp red chili powder, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp chana masala powder and little salt. Fry for 1 minute and then add 3 tbsp of yogurt and chicken pieces. Stir well, cover and cook chicken till it is fully done. Add few drops of water if needed.
3.  Now add 2 tbsp of tomato puree and 1 cup of boiled chickpeas along with 1 cup of water in which the chickpeas were cooked.
4. Add 1/4 tsp garam masala powder, green chilies, mint leaves and coriander leaves. Cover and cook on slow flame for 5 minutes.
5. Serve hot with roti or naan.

Thai Prawn Red Curry

This curry is made by using ready made curry paste which is easily available in the market. Very easy and quick to prepare, pairs well with Thai style steamed jasmine rice or any ordinary steamed rice.



Ingredients:

• 300 gms prawns peeled, deveined  and cleaned
• 3 tbsp of Thai red curry paste
• 3 sticks of lemon grass roughly chopped
• 5 to 6 lime leaves
• 1 cup chopped mushrooms (optional)
• 1 small green capsicum cut into cubes
• 1 cup thick extract coconut milk
• 1 tbsp brown sugar
• 1 tbsp lemon juice
• Salt to taste
• 5 tbsp cooking oil

Preparations:

• Keep coconut milk ready. If you do not have fresh coconut milk, then take 1 cup warm water and add 4 tbsp of coconut milk powder and make a thick extract.
• Keep the prawns ready
• Chop all the vegetables.

Method:

1.  Heat oil in a sauce pan and fry the thai red curry paste for 3 minutes on low flame.
2. Then add mushroom, capsicum, lemon grass and lime leaves and fry for 1 minute.
3. Slowly pour 1 cup coconut milk and 1 cup of water. Bring to a slow boil and then add salt, 1 tbsp lemon juice and 1 tbsp brown sugar. Cook for 5 minutes.
4. Finally add prawns and cook for 2 to 3 minutes and switch off the flame.
5. Serve hot with steamed rice.

Note: More coconut milk and water can be added to adjust the spice and consistency.

Vegetable Korma

A simple home style curry to be served with roti or rice. Vegetables of your choice are pre boiled or steamed and again cooked with onion and tomato based gravy along with a special blend of spices and coconut. 




Serves: 4
Preparation time: 20 minutes
Cooking time: 15 to 20 minutes


Ingredients:

• 1 small potato cut into small cubes
• 1 small carrot cut into cubes
• 1 cup chopped beans
• 1/2 cup green peas
• 1 cup cauliflower florets 
• 1 medium onion
• 1 medium tomato
• 1/2 tsp garam masala powder
• 1 tbsp lemon juice
• 2 small bay leaves
• Salt to taste
• 4 tbsp cooking oil
• 1 tbsp ghee

For masala paste: (grind together)

• 1 small onion roughly chopped
• 1 small piece of ginger
• 3 cloves of garlic
• 2 green chilies
• 1/4 cup grated coconut
• 1/4 cup chopped coriander leaves
• 1/2 tsp turmeric powder

Preparation:

• Chop all the vegetables and boil in water and salt. Or steam.
• Preserve the boiled vegetables water.
• Grind the masala paste.
• Chop onion and tomato.

Method:

1. Heat oil in a saucepan, add bay leaf and onion. Saute for 2 minutes and add chopped tomato and fry till it softens.
2. Add masala paste and cook till the raw smell disappears and oil separates. Add all the cooked vegetables and cook for 5 minutes. 
3. Then add 1/2 tsp garam masala powder and 1 tbsp lemon juice. If needed, add the vegetable water little by little.
4. Taste and check the salt and adjust the consistency.
5. Add ghee, cover and cook on low flame for 3 to 4 minutes.
6. Serve hot with roti, dosa or appam.

Note:  In case if you do not want to use coconut, then grind masala paste without it. And add fresh cream in the 5th step.

Mangalorean Mutton Sukka

I sometimes feel that in our busy and modern lifestyle, our traditional and cultural treasures are slowly fading away. No one has time to cherish the memories of the past. Same applies to the traditional recipes, only our elders know about it and the younger generation just do not care for it any more. May be because now we need quick and easy recipes that suit to our present lifestyle. 




This recipe is the most traditional and a signature dish of Mangalore. And I am trying my best to keep this tradition alive through my blog so that the future generation is aware of these classic recipes. 

In this recipe mutton is slow cooked in a blend of spices and finally garnished with freshness of grated coconut, ideal to be served with simple dal and steamed rice or goes well with roti or paratha. 


Serves 4 to 5
Preparation Time: 15 to 20 minutes
Cooking Time: 30 to 40 minutes


Ingredients:

• 1 kilo mutton cut into small pieces
• 2 medium onion
• 1 big ripe tomato
• 2 tbsp ginger & garlic paste
• 5 cloves
• 1 stick of cinnamon
• 1/2 tsp turmeric powder
• 3-4 green chilies with slits
• 1/2 cup fresh grated coconut (or little more)
• 1/2 cup chopped coriander leaves
• Salt to taste
• 5 to 6 tbsp of cooking oil
• 1 tbsp ghee 

For the spicy masala paste:

• 5 dry red chilies 
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 4 cloves
• 1 stick cinnamon (1 inch)
• 8 peppercorns
• 1 onion roughly chopped
• 3 garlic cloves
• 1 tbsp tamarind pulp OR 1/4 cup tamarind soaked water
• 1 tbsp oil

Preparation:

• Heat 1 tbsp oil in a pan and roast dry red chilies, coriander seeds, cumin seeds, mustard seeds, cloves, cinnamon and peppercorns for 2 to 3 minutes or till they slightly change color.
• Make a smooth masala paste of above roasted ingredients along with 1 onion, garlic cloves and tamarind pulp with few tbsp of water.
• Chop 2 medium onions, 1 big ripe tomato, 3 to 4 green chilies and coriander leaves.
• Keep the fresh grated coconut ready.

Method:

1. Heat 5 tbsp of oil in a pressure cooker and add 5 cloves and a stick of cinnamon. Then add onion and saute for 1 minute, followed by 1 tbsp ginger & garlic paste, tomato and green chilies. Fry for 5 minutes.
2. Add mutton pieces and salt and stir fry on high heat for 1 minute. Reduce the flame, close the pressure cooker (add little water if needed) and cook till mutton is fully done.
3. Once the mutton is cooked, add the masala paste and cook on medium heat for another 10 minutes. By now you should get a dry gravy consistency. Taste and check the salt.
4. Finally add chopped coriander, ghee and grated coconut. 
5. Serve hot with rice or roti.

Note: If you do not have dry red chilies, then add 2 tbsp of red chili powder while grinding the masala paste.

Mutton can also be cooked without pressure cooker.

Tawa Pulao | Mumbai Street Food ~ Tawa Pulao

Tawa Pulao is a famous street food, most popular dish in the pav bhaji stalls on Juhu Beach. Cooked rice is tempered with spices and vegetables on the same tava or griddle in which Pav bhaji is made.
At home we can use this recipe to freshen up any left over rice with your choice of vegetables. I have not used any vegetables, as I have shown the basic recipe or to give you the basic idea of the dish.




Ingredients:

• 2 cups cooked rice
• 1 medium onion sliced
• 1 tomato chopped
• 1 tsp grated garlic
• 1 tsp grated ginger
• 1 tsp red chili powder
• 1 tbsp pav bhaji masala
• 1 tbsp lemon juice
• 1 tsp whole cumin
• Cooked vegetables of your choice (carrot, green peas, potato etc)
• Chopped coriander leaves
• Salt to taste
• 3 tbsp cooking oil / butter/ ghee

Preparation:

• Prepare 2 cups of rice and set aside to cool.
• Chop and boil vegetables of your choice
• Chop 1 onion, 1 tomato, ginger, garlic and coriander leaves.

Method:

1. Heat oil in a flat pan and add 1 tsp whole cumin seeds. Once it crackles, add 1 sliced onion, grated ginger and grated garlic. Fry till soft and light in color.
2. Add 1 chopped tomato, 1 tsp red chili powder and 1 tbsp pav bhaji masala. Saute on low flame till raw smell disappears. This will take 3 to 4 minutes. Add few drops of water if needed.
3. Add cooked rice and vegetables and toss well with spices till well combined. Season with salt and lemon juice.
4. Cook for 1 minute on medium high heat and add chopped coriander leaves. 
5. Serve hot with Raita.

Recipe: Raita

Step by step method