Wednesday, 24 July 2013

Slowly Cooked Lamb Shanks Recipe


Vegetable oil - 4 tbsp
Cinnamon Sticks - 5
Cardamom Pods - 4 to 5
Cloves - 6 to 8
Small onions - 3 (Peeled and finely sliced)
Lamb Shanks - 4 (Small)
Ginger Paste - 2 tbsp
Garlic Paste - 2 tbsp
Ground Turmeric - 1 tsp
Chilli Powder - 2 tsp
Ground Cumin - 2 tbsp
Ground Coriander - 2 tbsp
Plain Yoghurt - 5 tbsp
Large Ripe Tomatoes - 3
Garam Masala Powder - 1 tbsp
Coriander Leaves - Half a bunch
Salt - As required


1. Heat the oil in a large saucepan. 

2. Add the cinnamon, cardamom, and cloves and sauté for half a minute. 

3. Add the sliced onions and sauté over a medium heat, stirring occasionally, until golden brown

4. Add the lamb shanks and cook over high heat for five minutes, stirring constantly.

5. Add ginger and garlic paste, stir well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt. Sauté for a further five minutes. 

6. Add the yoghurt and sauté for a further 5 minutes over high heat

7. Add the chopped tomato, stir and allow to simmer for 5 minutes or until the oil separates from the masala

8. Add enough hot water to cover the shanks and bring to a boil. 

9. Cover with a lid, simmer and cook until the lamb is done, approximately 1 hour or until the meat just starts to come away from the bone.

10. Remove from the flame and allow the lamb shanks to cool in the liquid. Remove the shanks using a pair of tongs and strain the cooking liquid into a clean pot.

11. Cook the strained liquid for a further 10 minutes or until reduced to the desired consistency and season to taste with salt.

12. To finish, add the cooked shanks back into the sauce, cover and simmer for a further 15 minutes. 

13. Sprinkle with garam masala powder and chopped coriander leaves. Serve immediately.

Taken From: Alfred Prasad - Great British Chefs...

Friday, 31 May 2013

Gavar (Cluster Beans) Recipe


Cluster beans (Gavarfali) – 500 gms
Onions – 2
Potatoes – 2 (Cut into cubes)
Tomatoes – 1 (Chopped)
Cumin seeds – ½ tsp
Carom (Ajwain) Seeds – ½ tsp
Ginger – 1 tsp (Chopped)
Garam Masala – 1 tsp
Turmeric powder – A pinch
Asafoetida – ¼ tsp
Chilli powder – As required
Mustard oil – As required
Salt – To taste


1. Heat the mustard oil in a pan.

2. Add the asafoetida, ajwain and cumin seeds and let it splutter for a few minutes.

3. Then add the onions and ginger paste. Fry them until they are golden brown in colour.

4. Add the tomatoes and sauté for another 2 minutes
5. Add the beans & the potatoes, along with the salt, garam masala, turmeric powder and red chilli powder. Stir till fragrant (a few seconds).

6. Add some water.

7. Pressure cook all the above ingredients for about 3 whistles.

8. Garnish with coriander and serve with plain rice / chapatti.

Thursday, 30 May 2013

Yummy Bhindi (Okra) Aloo Recipe


Bhindi - 500 grams (Chopped into 1/2 inch pieces)
Potato - 1 large (Cubed and boiled)
Mustard seeds - 1/2 tsp
Olive Oil - 2 to 3 tsp
Turmeric Powder - 1/2 tsp
Red Chilli Powder - 1 tsp
Cumin + Coriander Powder - 1 and 1/1 tsp
Asafoetida Powder - A pinch
Salt - as per taste


1. Heat oil in a pan over medium heat.

2. Add the mustard seeds and asafoetida powder.

3. Fry for about 20 seconds.

4. Add the chopped bhindis and potatoes and cook for about 5 - 7 minutes.

5. Add the turmeric powder and salt and mix well.

6. Reduce the flame to low.

7. Cook for another 10 - 12 minutes until the bhindis are lightly brown.

8. Add the chilli powder, and the cumin and coriander powder. Stir again.

9. Cook for another 3 - 4 minutes (or longer if you want them crispier).

10. Transfer to a serving plate and serve hot with naan.

Tuesday, 8 January 2013

PANDHRA RASSA - A typical Maharashtrian Recipe


Chicken – 1 kg skinned and cut into pieces
Medium sized Onion – 2 (Finely Chopped)
Garlic Paste - 1 ½ tsp
Ginger Paste - 1 tsp
Dry Coconut - 1/2 grated
Cloves - 15
Cinnamon – 2 inch long piece
Black Cumin Seed - 1 ½  tblsp
Dried Red Chilli  - 4 to 5
Poppy seeds – 1 ½ tsp
Salt - To taste
Red Chilli seeds – 1 ½ tsp
Coriander Seeds – 1 ½ tsp
Coconut Milk – 1 cup
Stirred Plain Yogurt – ½ cup
1 Raisins – 1 tbsp
Cashew Nuts – 1 tbsp
Ghee / Vegetable Oil – As required


  1. Wash the skinned pieces of chicken properly and apply the ginger - garlic paste on them thoroughly, set aside.
  2. Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chilli seeds, cardamom seeds and 10 cloves, adding a little water and keep aside.
  3. Heat 1 tbsp oil in a heavy bottomed pan and add cinnamon, red chilli pieces, cashew nuts, raisins and remaining cloves.
  4. Stir fry till cashew nuts turn golden.
  5. Now add chicken pieces to it and fry well.
  6. Lower the flame and cover the pan.
  7. Put a little water on the lid and cook till almost done.
  8. Heat the remaining oil in a large pan and add onion.
  9. Fry till it becomes translucent.
  10. Add the grinded paste and stir fry and add curd and stir for two minutes.
  11. Add the cooked chicken and ½ cup of water, and bring to boil.
  12. Add coconut milk and stir well.
  13. Boil only once to avoid curdling
  14. Serve hot with rice, pooris or roti