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 – Pav Bhaji ( Spicy Mashed Potatoes with Grilled Buns )

Pav Bhaji must be the most popular recipe cooked on a tawa in India. Google up Pav Bhaji and you will get zillions of Pav Bhaji recipes and also its history on Wikipedia. We still remember the ad of Everest Spices on TV in India with a punch line that conveyed Everest Pav Bhaji Masala is a blend of 13 secret spices. The punch line added so much elusiveness to the recipe that my mom actually used to use it. Though invented in Mumbai, the recipe has made its way to every nook and corner in India and is an extremely popular street food and also served in high-end fast food chains.

Pav Bhaji Stall at Mumbai's Juhu Beach

  The base of the recipe is boiled potatoes mashed up with spices and butter which is what the original recipe was. As time went by creativity made its way with addition of peas, cauliflower, bell peppers etc. We made Pav Bhaji with just potatoes to keep it simple and original; and we did not use any ready-made Pav Bhaji masala. We realize now what a hoax the ad was. The truth is it’s a simple recipe that needs just garam masala (we used MDH brand garam masala) and some red chilies. The taste is all from butter; and we love butter in our food so we used it really generously.

Pav Bhaji with an extra dollop of Butter

Try out this Pav Bhaji recipe at home because this is could not become more simpler than this. Watch the video for the recipe and let us know what you think.
 
 
Ingredients Summary:
 
Serves: 4; Total Time: 40 min
 
Potatoes – 675 gm or 1 1/2 lb; Ghee – 1/2 cup; Green Chilies – 4; Ginger – 15 gm or 1/2 oz; Tomatoes – 250 gm or 9 oz; Whole Red Chilies – 4; Ginger Paste – 1 tsp; Garlic Paste – 1 tsp; Salt – to taste; Butter – 5 Tbs; Garam Masala – 2 tsp; Coriander Leaves – 1/2 cup; Lemon Juice – 2 Tbs; 
 

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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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