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Elaborate and enjoyable fare

Here's a mix of mouth-watering recipes you can indulge in this week

GOBBLE UP A mix of veg and non-veg delicacies

Eating is not merely a daily ritual but a fulfilling experience as well. A wholesome, delicious meal can do wonders to your body and soul.

Give in to the temptation once in a while and go for an elaborate banquet with the help of these recipes and enjoy the experience.

Mutton goli

Ingredients:

Minced mutton - 500 gms
Eggs - 2
Butter - 2 tbsp
Ingredients for grinding with mutton:
Ginger - 1/2 inch
Coriander - 1 bunch
Garlic flakes - 10
Green chillies - 3
Green cardamom - 2
Turmeric powder - 1/2tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp

Method: Grind the above ingredients with minced mutton, and transfer the mixture in a bowl. Add eggs, and butter. Marinate for two hours.

Make round balls of above mixture. Deep-fry these balls on medium flame till cooked. Serve with onion rings, lemon pieces and tomato sauce.

Aloo parwal dum

Ingredients:

Potatoes - 2
Parwal - 1/2 kg
Mustard oil - 50 ml
Cumin - 1/2 tsp
Bay leaf - 2
Dried red chillies - 2
Garam masala:
Cloves - 4
Black cardamom - 1
Green cardamom - 2
Cinnamon - 1
Onions - 2
Ginger-garlic paste - 1 tbsp
Powdered masala:
Turmeric powder - 1/2 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp.
Salt to taste
Water - 1 litre
Ghee - 1 tbsp

Method: Wash the parwal thoroughly, and scrub it with a knife to lightly remove only the upper hard part of it and remove the ends. Cut it into two halves longitudinally. Cut the potato into four equal pieces. Deep fry potatoes and parwal till golden brown in colour. Heat oil in a pan, put cumin, bay leaf, dried red chilli and garam masala. When the cumin begins to splutter, add onion and sauté for sometime over medium flame till onion becomes translucent. Add ginger garlic paste and sauté for sometime, then add all the powdered masalas except garam masala powder. Add the fried potatoes and parwal, salt and sauté everything for two minutes. Add garam masala powder, ghee and boiled water to the subzi. Pressure-cook the subzi on high for five minutes and then on medium for five minutes. Open the cooker after ten minutes. Serve warm with rice-dal-papad or garma garam pooris.

Bharwan karela

Ingredients:

Bitter gourd - 4
Mustard oil - 1 cup
Cumin - 1/2 tsp
Dried red chilli - 1
Garam masala:
Cloves - 4
Green cardamom - 2
Cinnamon stick - 1
Onions (chopped) - 2
Green chillies (chopped) - 2
Ginger paste - 1 tbsp
Tomato (chopped) - 2
Coriander (finely chopped) - 2 tbsp
Powdered masala:
Turmeric powder - 1 tsp
Cumin powder - 1 tsp
Cumin powder - 2 tsp
Red chilli powder - 2 tsp
Garam masala powder - 1 tsp
Aamchur powder - 1 tbsp.
Lemon juice - 1 tbsp
Salt to taste
Sodium bicarbonate - half pinch (very little just to retain the colour of bitter gourd while boiling) Water - 1.5 litre

Thread to tie the bitter gourd

Method: Cut the bitter gourd ends. Wash it properly. Slit open the bitter gourd longitudinally and remove seeds. Put one tablespoon salt, sodium bicarbonate, and 1 teaspoon coriander powder to the water and let it boil.

To the boiling water, add bitter gourd. Let it boil for ten minutes. Meanwhile, heat the oil, put cumin, dried red chilli and garam masala.

When cumin begins to splutter, add onion and sauté for sometime over medium flame till onion becomes translucent. Add ginger paste and sauté for some time, then add all the powdered masalas and aamchur powder.

Add the chopped tomatoes and green chillies. Cook on slow flame for five minutes. Take it off the flame and cool down. Stuffing is ready. Take out the bitter gourd from water, drain it.

Stuff it with filling and tie two pieces of bitter gourd with the help of thread and shallow fry. When cooked on all sides, remove the thread. Sprinkle some lemon juice, aamchur powder and chopped coriander. Serve hot with rice or rotis.

Konhra (yellow pumpkin) ki mithi chapathi subzi

Ingredients:

Yellow pumpkin - 500 gms
Oil - 4 tbsp
Panchforan seed - 1/2 tsp
Bay leaf - 2
Dried red chilli - 1
Turmeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Jaggery - 3 tbsp
Salt to taste
Sugar - 1 tsp

Method: Peel of the yellow pumpkin and cut it into half-inch cubes.

Heat oil in a pan, add panchforan seeds, bay leaf and dried red chilli to it. Just when panchforan starts to splutter, add the yellow pumpkin cubes to it.

Sauté it for two minutes over medium heat; add salt, red chilli powder, jaggery and turmeric powder to it. Cover the pan and cook on slow flame for five minutes.

Add sugar, sauté for sometime and cover the lid again. Keep it covered till the yellow pumpkin gets completely tender and starts to leave oil. Serve hot with rice or rotis garnished with chopped coriander.

The writer is Executive Chef at ITC Hotel Kakatiya Sheraton and Towers

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