Dal Ghost

Mutton cooked in lentil

Ingredients:
500 gms mutton, cut into pieces
3 tbsp chana dal
2 tsp ginger garlic paste
3 tbsp curd
1 tsp coriander powder
1 tsp cumin powder
2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 Bay leaf
1 inch piece cinnamon
2 onions
2 tbsp clarified butter or oil
A handful of coriander
Salt to taste

Preparation:
Soak the chana Dal for 1/2 hour
To the mutton apply the ginger garlic paste and beaten curd and then set aside.
Slice the onions finely
Chop the coriander

Anda Jholo

(Eggs in coconut gravy)

Ingredients:

Eggs (4 nos)
potatoes ( 1 large )
onions (1 large)
tomato (1large)
cumin seeds (1/2 tsp)
coriander seeds(1 1/2 tsp)
fennel seeds ( 1/2 tsp )
ginger-garlic paste (1 1/2 tsp )
red chilli ( 2 nos )
cinnamon ( 1 inch long )
turmeric ( 1/3 tsp)
cloves (2-3 nos )
small cardamon ( 2-3 nos)
bay leaves ( 1 no)
oil ( 4-5 tsp )
freshly grated coconut (3 tbs, optional)
chopped coriander leaves ( 3 tbs )
kashmiri chilli powder ( 1/4 tsp )
salt

Preparation:

Take a pan of water. Add the eggs along with a 1 tsp vinegar (keeps the eggs from cracking during boiling) and boil for 8-10 mins. Remove from fire and allow to cool.Break open and remove the shell. Put slits along the sides of the eggs.
Grind the coconut and coriander separately and keep aside.
Cut the potaoes into long pieces.

Janhi Posta

Ridge gourd cooked with poppy paste

Ingredients:

Ridge gourd ( cut into large chunks, 1 1/2 cups )

potato ( cut into thin slices, 1/3 cup )

onion ( 1 small )

red chillis ( 2 nos )

garlic cloves ( 1-2 nos )

poppy seeds ( 1 tsp )

coriander seeds ( 1/5 tsp )

fennel seeds ( 1/5 tsp )

turmeric ( 1 pinch )

oil ( 2-3 tsp)

cumin seeds ( a pinch )

salt

Preparation:

Grind the poppy seeds without water to crush them.

Add the garlic cloves along with a little water and grind for 5 secs to get into a coarse paste.

Chattu - Shimla Mirch Tarkari

Ingredients:
Mushrooms( 250 gm)
capsicum ( 2 medium)
tomato ( 2 large)
onion ( 1 large )
garlic (7-8 pods)
mustard seeds ( 1 tsp)
cumin powder (1/3 tsp)
coriander powder (1/3 tsp)
green/red chillis ( 2 nos)
red chilli powder ( 1/2 tsp )
pancha-phutana (1/4 tsp)
grated ginger ( 1 tbs )
cooking oil (3-4 tsp)
turmeric (1 tsp),
finely cut coriander leaves ( 2 tbs ),
salt to taste.




Preparation:
Fill a large vessel with water and add turmeric. Immerse the mushrooms in the water and leave for 10 mins. Drain the turmeric water and wash the mushrooms with sufficient fresh water.
Cut the mushrooms, capsicum and tomato into medium sized chunks. Slice the onion into thin pices.

Channa Chadchadi

Ingredients:

Bengal gram (1 cup)

Onion (1 small)

Green chilies (1)

Coriander powder (1/5 tsp)

Roasted cumin-chilies powder (1/4 tsp)

Cumin seeds (1/4 tsp)

Mustard seeds (1/4 tsp)

Fennel seeds (1/4 tsp)

fenugreek seeds (1/8 tsp)

Oil (1 tsp)

Salt to taste

Chopped coriander leaves (1 tsp)

Preparation:

Soak the Bengal gram overnight

Wash and cook for 2-3 whistles in a pressure cooker. Drain the excess water and keep aside.

Chop the onion and green chilies into small pieces.