Tawa Cooking – Gosht Banjara ( Spicy Goat Stir Fry )

Banjara literally translates to Gypsy. Gosht Banjara is cooking goat gypsy style where the spices are not ground into a smooth powder but pounded coarsely using a pestle. This dish is heavily influenced by hyderabadi style of cooking. The freshly pounded spices gave it a real authentic flavor.

The recipe itself is simple, easy and quick except for waiting for the goat meat to get tender in boiling water. Since we pre-cooked the meat by simmering it in water along with spices, the actual cooking time is really very less. The leftover stock can be used for making soups. We made a delicious Lucknowi Shorba from the left-over stock. The gravy of the recipe, called Kadhai Gravy, was also pre-cooked and can be used as a curry base for many other dishes. For best taste, serve it hot with fresh roti or parathas.

Watch our video for the recipe and we hope that it inspires you to try it out. Please leave us a feedback/comment.

Ingredients Summary:

Serves – 4; Total Time – 2 hour

For the Gravy:

Coriander Seeds – 4 tsp; Whole Red Chili – 5; Ghee 3 Tbs; Garlic PAste – 3 tsp; Green Chilies – 4; Ginger – 20 gm; Tomatoes – 350 gm; Kasuri Methi (Fenugreek) – 1/2 Tbs; Garam Masala – 1/2 tsp; Salt – to taste;

For the Meat:

Goat (Leg) – 1 Kg; Whole Garam Masala [Green Cardamom – 5; Black Cardamom – 1; Cloves – 5; Cinnamon – 1 inch; Bay Leaf – 1; Mace – 1 pinch]; Ghee – 1/2 cup; Onion – 100 gm; Green Chili – 4; Ginger – 30 gm; Coriander Seeds – 4 tsp; Whole Red Chilies – 5; Coriander Leaves – 1/4 cup; Kasuri Methi (Fenugreek) – 1/2 tsp; Salt – to taste; Garam Masala – 1 tsp;

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Tawa Cooking – Jhinga Tawa Masala (Spicy Prawns)

The tawa or tavah is a flat or slightly concave disk shape griddle mostly made of cast iron and is an essential cooking utensil in all regions of India. The household tawa found in Indian homes is smaller and mostly used to cook flat breads like roti and paratha. In southern India its is used to make delicacies like Dosa etc.    

Traditional Household Tawa


The delicacies that we are planning to cook and post in Tawa Series are traditionally not meant to be cooked in the conventional household griddle. The recommended tawa for all these delicacies is much thicker and larger (at least 24 inch diameter). The thickness prevents sticking to a larger extent. The larger surface allows to food to be moved to periphery – away from the heat of the flame.    

The Real Tawa used in eateries


We are no professional cooks with big kitchen where we can cook on such a big tawa, so we are going to try all the tawa recipes on our small 12 inch non-stick tawa. One great advantage of tawa cooking over other utensils: the cooking process is very quick and takes the least time. However, during the short time it demands constant attention of stirring to avoid the risk of burning. 

Our Tawa


What is the difference between Shrimp and Prawns? Whatever be the difference, we call both of them Jhinga in hindi and it really doesn’t matter which one you use because both of them taste the same. Just try to get the biggest size available in the market. This prawn recipe uses Ajwain, the flavor of which elevates the taste of this delicacy from ordinary curry to a gourmet’s delight. The prawns napped in Makhani gravy and the ease of preparation makes this delicacy all the more attractive.    

Jhinga Tawa Masala served with Steaming White Rice


Watch our video for the recipe of this easy prawn delicacy and please leave us your feedback/comments.    

    
Ingredients Summary    

Serves: 4; Total Time: 1 hour    

For the gravy:    

Tomato (chopped) – 450 gm or 1 lb; Ginger paste – 1 tsp; Garlic paste – 1 tsp; Green Chili – 3; Red Chili Powder – 1 tsp; Cloves – 5; Cardamom – 4; Salt – to taste; Butter – 80 gm or 3 oz; Cream – 1/3 cup; Kasoori Methi (Fenugreek) – 1 1/2 tsp; Ginger – 10 gm or 1/2 oz;    

For the prawns:    

Prawns – 1 Kg or 2 1/4 lb;  Ghee – 6 Tbs; Ajwain – 2 tsp; Onions – 200 gm or 7 oz; Green Chili – 3; Ginger – 10 gm or 1/2 oz; Red Chili Powder – 1 tsp; Fresh Coriander – 1/2 cup; Lemon juice – 2 Tbs; Garam Masala – 1 tsp; Salt – to taste;

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Handi Cooking – Kacchi Mirch ka Gosht (Goat cooked in Green Peppercorn curry)

Welcome to the concluding post of our handi cooking series. We did 10 classic handi recipes and learned a new cooking technique from each one. Today’s final handi recipe is a delectable goat meat dish, done in a creamy, but hot Green Peppercorn curry, flavored with saffron and the rarely used fennel in North Indian cooking.

This is for the first time we have used Green Peppercorn in our cooking and we actually even did not know about something called Green Peppercorn till we came across this recipe. Green peppercorns are the product of the same plant that gives us Black Peppercorn but harvested when the berry is immature. Peppercorns are, by monetary value, the most widely traded spice in the world, India being the largest producer of all kinds of peppercorns and ironically we never saw Green Peppercorn in grocery stores in India. We will be extremely grateful if someone can let us know if green peppercorn is easily available in India at the grocery stores.

The recipe is one of the easiest goat curry to cook. Watch us cook this extremely mouth-watering goat curry. We think this recipe will be sure a hit if any restaurant puts it up on their menu.

Ingredients Summary:

Serves – 4; Total time – 2 hours;

Goat (leg) – 1 Kg or 2 1/4 lb; Yogurt – 1 cup; Coriander Seeds – 4 tsp; Cumin Seeds – 1 Tbs; Black Cumin Seeds (Shahi Jeera) – 1 3/4 tsp; Black Peppercorn – 1 1/2 tsp; Salt – to taste; Whole Garam Masala [Green Cardamom – 5; Black Cardamom – 1; Cloves – 5; Cinnamon – 1 inch; Bay Leaf – 1; Mace – 1 pinch]; Onions – 250 gm or 8 1/2 oz; Ginger – 20 gm or 3/4 oz; Green Chilies – 4; Green Peppercorn – 1 Tbs; Saffron – 1 tsp; Cream – 3/4 cup; Fennel Powder – 1 tsp;

We hope all who read and liked the handi cooking series will try at least one recipe at home. The next series we are going to do will be Tawa (griddle) series. So keep a watch on our blog for our first tawa recipe The Jhinga Tawa Masala.

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Handi Cooking – Murgh Navratan

Murgh Navratan is by far the most exotic chicken curry we have made. The delicacy is rich yet mild and it is royal. Navratan in hindi means Nine Gems. The Mughal emperor Akbar, despite his illiteracy, was a great lover of the artists and intellectuals. His passion for knowledge and interest in learning from great minds led him to attract men of genius to his court, known as the nine courtiers of King Akbar or Navratnas. However, in our recipe of Murgh Navratan, the Nine Gems are nine exotic dry fruits like almonds, pine nuts, raisins, macadamia nuts, sunflower seeds etc.

The original recipe from Chef Arvind Saraswat specifies to use melon seeds but we substituted melon seeds with pumpkin seeds as we could not find melon seeds at the local grocery (I am sure we could have found it if we had made the effort). We love to cook the recipes that do not use the regular Indian curry base of tomato, ginger, garlic, cumin powder and coriander powder. This is one such unique recipe. The preparation takes a while but cooking is really simple.

When living in India we never bought dry fruits like sunflower seeds, melon seeds, pine nuts, macadamia nuts etc. Readers in India, please leave comments with your views on if these ingredients are easily and readily available at grocery stores in your area.

We hope you will enjoy watching us cook this exotic chicken curry as much as we enjoyed cooking it.

Ingredients Summary:

Chicken (cut into pieces) – 1.2 Kgs or 2 2/3 lbs; Yogurt – 1 1/2 cups; Salt – to taste; Ghee – 3/4 cup; Whole Garam Masala [Green Cardamom – 5; Black Cardamom – 1; Cloves – 5; Cinnamon – 1 inch; Bay Leaf – 1; Mace – 1 pinch]; Onions – 200gm or 7 oz; Ginger – 15 gm or 1/2 oz; Green Chilies – 4; Turmeric – 1/2 tsp; Red Chili Powder – 2 tsp; Heavy Cream – 1/2 cup; Mace Powder – 1/4 tsp; Cardamom Powder 1/4 tsp;

For the Shahi (royal) Paste:

Poppy Seeds – 2 Tbs; Almonds – 40 gm or 1/4 cup; Cashews – 40 gm or 1/4 cup; Pumpkin or Melon seeds – 2 Tbs;

For the Garnish (The Navratans or the Nine Gems):

Pistachio – 15; Almonds – 10; Cashews – 10; Walnuts (broken) – 1 Tbs; Macadamia Nuts – 1 Tbs; Sunflower Seeds – 1 Tbs; Pine Nuts – 1 Tbs; Pecans – 10; Raisins – 1 Tbs;

Feel free to substitute the dry fruits with your choice of dry fruits depending on availability.

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Handi Cooking – Gosht aur Vadi Biryani (Goat and Lentil Dumpling Rice Pilaf)

The delicacy that got me interested in cooking years ago was biryani as I was always intrigued by the exotic nature of the recipe. There are too many varieties of biryani that is cooked in India and some recipes in family owned restaurants are a well-kept family secret that has been passing on from generations. We started our handi series with a vegetarian biryani recipe and today we are posting our first non-vegetarian, red meat biryani recipe.

Goat meat and Urad Dal dumplings (vadi – picture below), simmered in an exotic gravy and cooked on dum with rice makes eating  this delectable biryani a celebration. Biryani can be cooked in two ways: Kacchi (raw) Biryani and Pakki (cooked) Biryani. The difference is that in Kacchi method the raw meat is cooked with rice which allows all meat flavors to get well absorbed in rice. In Pakki method the meat is cooked before-hand and mixed with rice. Our recipe today is a pakki biryani and it turned out to be equally flavorful as kacchi biryani. We will make kacchi biryani when we will do hyderabadi biryani as part of our South India series in near future. Watch our video for this delectable recipe which made us lost control and we just kept on eating till we were filled up to the throat.
 
 
Ingredients Summary:
 
Serves: 8; Total Time: 2 hours
 
For the Rice:
Basmati Rice: 500 gm or 1.1 lb; Milk: 1 litre or 4 cups; Whole Garam Masala [Green Cardamom – 10; Black Cardamom – 2; Cloves – 10; Cinnamon – 2 inch; Bay Leaf – 2; Mace – 2 pinch]; Salt – to taste;
 
For the Goat:
Leg of Goat (cut into cubes) – 1 kg or 2.2 lbs; Yogurt – 400 gm or 1 and 1/2 cup; Red Chili Powder 2 tsp; Coriander Powder – 1 tsp; Salt – 1 tsp; Ginger – 15 gm or 1/2 oz; Garlic – 5 to 6 cloves; Ghee – 1 cup; Onion – 250 gm or 8 and 1/2 oz; Green Chili – 8 ; Whole Garam Masala [Green Cardamom – 10; Black Cardamom – 2; Cloves – 10; Cinnamon – 2 inch; Bay Leaf – 2; Mace – 2 pinch];
 
For the Garnish:
Vadi – 100 gm or 4 oz; Dried Mint – 1/4 cup; Coriander leaves – 30 gm or 1 oz; Tomato – 200 gm or 7 oz; Ginger – 30 gm or 1 oz; Onions (thinly sliced) – 120 gm or 4 oz; Asafoetida – a pinch; Saffron – 1 tsp; Milk – 60 ml or 1/4 cup;

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Handi Cooking – Achaar Korma

Handi cooking is prevalent in most of India but it has carved a niche in the Northern states and one such state is Rajasthan. Today’s handi recipe is a creative endeavour that owes much to the Rajasthani cuisine which is semi-dry goat or lamb done in a combination of mustard oil, mustard seeds, kalonji (Nigella Seeds) and jaggery – mostly the ingredients that go into making the Indian pickles (achaar).

A whiff of Achaar Korma is enough to tickle the palate and get one salivating. Due to the extreme hot and dry summer in North India, the palate for eating red meat goes down during the season even among the dedicated meat lovers but this one is just a perfect recipe for hot summer sunday lunch. Just serve it with hot steaming white rice and some sliced onions and cucumbers on the side. Personally, we felt this recipe was fairly easy to do and did not involve too many ingredients and processes. Watch our video for this simple and awesome goat recipe for this summer.

Ingredients Summary

Serves: 4; Total Time: 1.40 hours

Goat/Lamb (leg) – 1 kg or 2 and 1/4 lb; Turmeric – 1/2 tsp; Salt – to taste; Mustard Oil – 4 tsp; Ghee – 1/2 cup; Onions – 125 gm or 4.4 oz; Whole Red Chili – 8; Mustard Seeds – 1 tsp; Cloves – 5; Asafoetida – a pinch; Red Chili Powder – 1 tsp; Cumin Seeds – 1 tsp; Kalonji – 1 tsp; Jaggery – 25 gm or 1 oz; Ginger – 15 gm or 3/4 oz; Garlic – 10 cloves; Lemon Juice – 2 Tbs; Yogurt – 1 cup;

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Handi Cooking – Methi Murgh

We are continuing our handi cooking series with this hit north Indian and Pakistani recipe called Methi Murgh or Fenugreek Chicken. Methi or fenugreek tastes best with fresh fenugreek and the world’s best fenugreek comes from Qasur in Pakistan. The dried fenugreek is now referred to as Kasoori Methi probably as a tribute to the fenugreek from Qasur. Kasoori Methi that is sold in market is not from Qasur though. The dried fenugreek, however, is an adequate replacement for the fresh leaves. Since, we had both fresh and dried fenugreek at our disposal, we happily used both the varieties in our recipe.

The taste of this delicacy was mild yet rich and filled with flavors for which the credit goes to the slow dum cooking. The methi flavor was not overpowering. We were afraid that it might be a little bitter because of fresh methi but soaking it in salted water before using it washed away the bitterness. There are so many recipes of this delicacy in the web but none matches to the way we cooked this. Please watch our video for the recipe of this ultimate chicken preparation.

Ingredients Summary:

Serves – 8; Total Time: 2 hours

Chicken – 2 Kg or 2 and 1/2 lb; Yogurt – 2 cup; Salt – to taste; Ghee – 1 cup; Whole Garam Masala [Green Cardamom – 10; Black Cardamom – 2; Cloves – 10; Cinnamon – 2 inch; Bay Leaf – 2; Mace – 2 pinch]; Onion (chopped) – 600 gm or 1.3 lbs; Garlic (grated) – 60 gm or 2 oz; Ginger (grated) – 60 gm or 2 oz; Green Chili (chopped)- 11 to 12; Turmeric Powder – 1 tsp; Coriander Powder – 2 tsp; Red Chili Powder – 2 tsp; Tomato (chopped) – 300 gm or 11 oz; Kasuri Methi (dried fenugreek) – 2 Tbs; Fresh Methi (fenugreek) – 1 cup; Fresh Coriander – 1/2 cup; Ginger (juliennes) – 40 gm or 1.4 oz;

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Handi Cooking – Khade Masale Ka Gosht (Red Meat in Whole Spices)

This one is not for the faint hearted and is recommended only for those with strong stomachs. It’s one of our favorite red meat delicacies and we love to cook it with goat meat.  Use of lamb and beef is also quite popular though. The Khada Masala (Whole Spices) used in this recipe is really hot.

The use of black cumin (shahi zeera) powder and coarsely ground whole coriander seeds, red chilies, black peppercorn added great flavor to it. To mellow the hotness of the recipe, quartered hard-boiled eggs can be used to garnish the recipe. A useful cooking technique we learned recently is that whenever using yogurt in curries, add it after removing the pan or pot from heat and return back to heat after mixing it well. This prevents the yogurt from getting curdled.

This dish was a little too hot for our daughter. It’s advised that get a pizza or something else for the kids if you are really trying it. Serve it with butter naan but it will go great with any Indian bread. We served the leftovers with white rice the next day and it tasted even better with white rice. Somehow most of our meat curries always taste yummier the next day. Watch the video for the recipe and to see us cook this hot, eye-pleasing and colorful delicacy.

Ingredients Summary

Serves – 7; Total Time – 2 hours

Baby Goat (back leg) – 3.85 lb or 1.75 Kg; Ghee – 1 cup; Whole Garam Masala [Green Cardamom – 8; Cloves – 8; Black Cardamom – 1 and 1/2; Cinnamon Stick – 1.5 in; Bay Leaf – 1 and 1/2; Mace – 2 pinch]; Onion – 14 oz or 400 gm; Garlic – 3 oz or 85 gm; Ginger – 3 oz or 85 gm; Green Chili – 15; Whole Coriander Seeds – 4 tsp; Whole Red Chili – 5; Black Peppercorn – 3 tsp; Cumin Powder – 1.5 tsp; Black Cumin Powder (Shahi Zeera) – 1.5 tsp; Yogurt – 1 lb or 450 gm; Tomato – 1 lb and 1/2 oz or 500 gm; Salt – to taste; Fresh Coriander Leaves (chopped) – 1/2 cup;

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Murgh Malai Kebab

The best thing we like about murgh (chicken) malai kebab is that it’s the easiest of kebab to make and tastes the best. The fusion of cheese and cream sauce with chicken grilled in oven produces a kebab that literally melts in the mouth. The secret behind murgh malai kebab to be so tender and succulent is simply the use of a meat tenderizer. If you cannot find off the shelf meat tenderizer then just use minced raw papaya skin instead. The use of meat tenderizer breaks the bonds in meat protein thus making it soft, easier to cook and digest.

In the marination we have used sour cream. As an alternative to sour cream, regular cream mixed with hung yogurt can also be used. Though traditionally grilled in a tandoor, at home this can be grilled on a charcoal grill or in a conventional electric oven. The easiest thing about using oven in this recipe is to use the highest temperature the oven offers. If the oven has broil feature then use broil feature or pre-heat the oven to 500 F. Just put the skewers in oven in broil mode or at 500 F and turn the skewers after 8 to 10 minutes and grill them for another 8 to 10 minutes and that’s it.  Enjoy them as an appetizer with sliced onions and coriander chutney or wrap them up in  chapati to make a roll.

Watch our video for the recipe and if you follow our video exactly you will be really amazed by the results. We ourselves were amazed when we first made it by following the recipe from chef Sanjay Thumma.

Ingredients Summary

Boneless Chicken Breast – 1.5 lbs (~750 gms); Ground Black Pepper – 1 tsp; Meat Tenderizer – 1 tsp; Cardamom Powder – 1 tsp; Ginger Garlic Paste – 1 tbsp; Shredded Cheddar Cheese – 1/2 cup; Sour Cream – 3 tbsp; Green Chili – 5; Coriander Leaves – 1/2 cup; Salt – 1 tsp; Oil – 1 tbsp;

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Lyulya Kebab

Another blog that we became a fan of recently is “Global Table” . The blogger, Sasha Martin, is on a culinary trip of 195 countries in the world making a complete meal of one country every week. Sasha is alphabetically picking one country each week, deciding the menu, sharing interesting culinary facts and trivia about the country and finally cooking the meal on weekend along with sharing the recipes and the entire experience of it with the world through her blog. Luckily for us, We bumped into her blog while she is still on “B” and it will be an interesting journey for all her fans, including us, who are following her on this adventure.

“Lyulya Kebabs” was part of Sasha’s meal from Azerbaijan and immediately caught our fancy as soon as we saw the tempting photographs of the delicacy on her blog (please click here for Sasha’s recipe of Lyulya Kebab). These kebab are very similar to the Indian and Pakistani “sheekh kebab” in style and cooking method but tastes so different because of use of parsley. Parsley has a strong aroma very similar to that of  “Ajwain” . Traditionally these kebab are made with ground lamb meat but we  made them with ground goat meat. It is better to keep the meat marinated overnight but we kept it for an hour or so as we could not wait for the next day.

We served these kebab with chapatis, sliced onions and cilantro chutney. In Azerbaijan, Lyulya Kebabs are served with accompaniment of lavash bread and yogurt dip etc. One thing we are going to do differently next time is to use a little less parsley as the flavor is quite strong. Checkout the video to watch us make these wonderful kebab from Azerbaijan. They are also quite popular in Iran.

Ingredients Summary

Ground Lamb or Goat meat – 3 lbs; Onions – 3 (chopped); Garlic – 8 cloves (grated); Parsley – 1/2 cup (chopped); Dried Mint – 1 to 2 tsp; Paprika – 2 tsp; Cayenne Pepper – 1 tsp; Cumin Powder – 2 tsp; Ground Pepper – 1 tsp; Salt – 1 tsp;

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Published in: on May 15, 2010 at 9:47 am  Comments (3)  
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