Shireen's Kitchen

Mutton Koftas Mutton Mince ¼ Kg Onions 1 small Coriander Leaves Chopped 2 Tbsp Green Chilies 3 Phutaney ( Roasted Gram) 1 Tbsp Dhaniya Powder ( Coriander powder) 2 Tsp Ginger/ Garlic Paste 1 Tsp Salt As per taste Method 1. Grind Putaney ( roasted Gram) nto fine dry powder 2. Add Onions, Coriander leaves, Green Chilies, Dhaniya Powder and ginger garlic paste and give a short grind 3. Follow with Mutton mince to mix all ingredients together with salt. 4. Make into small lemon size balls and shallow fry them on with a little sliced onions to give flavor until cooked and golden brown.

Bhaji Ka Chaar ( South India specialty) also known as Basida Saaru or Bas Saaru The most favorite South Indian delicacy savored with rotis and Ragi Mudde. Could be made with variety of Vegges like Beans and dal/ cabbage and dal, Flat beans, Greens like amaranths ( Dantina Soppu) , Beans and Dill leaves with dal, Moong dal, channa Dal. A laborious task but filled with nutritional suprises. Ingredients To be Dry Roasted----- A Onion 1- Without peeling on direct gas ( get the smoky flavour)- Tehn discard the skin Tomatoes 2- Without peeling on gas- To get the smoky flaour- Do not discard the skin Dry Chilies 12 Pepper Corns 2 Tsp Zeera / cumin seeds 1 Tsp Methi / Fenugreek seeds ½ Tsp Garlic 6 pods ( with a little oil) Coconut Grated 3 tbsp ( until it turns slightly brown) Curry Leaves 4 strings Small lemon size Tamarind For grinding For Curry and Sabzi Toor Dal ¼ Cup Choice of Vegges/ Lentils/ Greens As per requirement For Seasoning--- C Onions 1 – Finely chopped Garlic 15 pods-...

Ballar ki Kadi ( flat beans curry) Ballar ki Kadi is one of the most common curry in south India with many variables. The base masala and cooking procedure remains the same. Ingredients Pulses like Ballar, Lobbe, Channa ( Black eyed peas, chick peas, split gram) One small cup- cooked Brinjal 4- cut into 1 inch Potato 3 small- cut into quarter Onion ½ Garlic 4 pods Roasted Zeera Methi / Cumin and Fenugreek seed ½ tsp Coriander leaves 3 tbsp Grated Coconut 4 tbsp Tomato 3 small Tamarind Lemon size – soaked and strained Red Chilli Powder 1 ½ tsp Dhaniya Powder 1 ½ tsp Turmeric Powder ¼ tsp Salt As per taste For Seasoning Onions ½ Chopped Curry Leaves 2 strings Mustard Seeds ¼ tsp Oil 2 tbsp Method 1. Pre boil the pulses and potatoes 2. Grind onion, garlic, zeera methi and coriander into fine paste- 1 3. Grind Coconut and tomatoes separately and keep aside - 2 4. Heat oil and sputter mustard, followed by onions and curry leaves until onions turn golden brown. 5. Add the groun...

Chicken Curry- With Ottu Shavige- No oil preparation. For Chicken Curry Chicken ( Naati/ Country- With Skin) ½ Kilo Onion One- Chopped Tomato 1 small Zeera/ Cumin Seed 1 Tbsp Pepper Corns 1 Tbsp Poppy seeds ¼ Tsp Roasted Gram/ Putani/ Dalya ¼ tsp Ginger ½ Inch Garlic 5 flakes Coriander Leaves 2 Tbsp Freshly grated Coconut 2 Tbsp Chilli Powder ( Kashmiri) 1 Tbsp Dhaniya Powder 2 Tbsp Haldi/ Turmeric ¼ Tsp Salt According to Taste Method 1. Grind all ingredients except half Onion, Chicken and Turmeric. 2. In a pressure cooker, add all the ingredients, with Chicken, Half Chopped Onion and Turmeric with ground Masala & Salt. Pressure cook for 2 Whistles. 3. Serve hot with Rice/ Ottu Shavige. For Ottu Shavige Rice- Soaked for at least 6 hours 1 Cup Fresh Grated Coconut ½ Cup Salt According to Taste Method 1. Ina grinder soaked rice and coconut and grind into a fresh paste 2. Bring the contents to boil in a heavy bottomed vessel...

This is a dish which has been one of the expirimental outcomes. I have mixed a few ideas of coast and as well the chettinad. Hope you would enjoy the same. Chicken- 1/2 Kg ( Boiled and thickly shredded) Musroom - 400 Gms ( cut into halfs) Coconut milk - ist extract- 1 cup Chopped Onion- 1 Oils - 3tbsp Masala - Dry Roast and Grind Onion- Half Garlic- 5 pods Ginger - 2 inch peice Sha Zeera - 1/4 tsp Pepper Corn- 1/4 tsp Khus Khus- 1/4 tsp Zeera- 1/4 tsp Saunf - 1/4 tsp Dry Red Chillis- 10 ( Byadgi/Kashmiri) Coriander Seeds - 2 tsp Black Cardomom- 1 small Star Anise- 2  flowers CCC- 2 each ( Cinnamon/Cardomom/Clove) Grated coconut- 2TBSP Dry roast all the ingridients and grind them with a little water. Method

Katt, a very well known curry in the Muslim community of the south, is one of the lip smacking gravies. But the same comes with a lot of pain and patience to cook. This recipe was passed on from my Grand mom to my mom and same to me. It may sound simple, but took me years to get to right consistency and taste. I would call it wine of gravies. The more it ages and cooks , the better it tastes. The curry is best complimented with Maida Rotis, and or rice. Also that it suffices the pallets of Non Vegges, Vegans and as well as eggetarians. The Recipe Katt Horse Gram- 1 Kg ( Clean well, and give it a Good wash to get rid of any stones/mud residue) For the Masala 2 onions 3 tomatoes 1/4 coconut pinch of  Cinnamon powder pinch of  Clove powder Garlic 10 pods Fresh Coriander- 3 tbsp Zeera  Methi -Roasted - 1tsp Salt - as per taste Chilli powder - 1tbsp Dhaniya Powder - 3/4 Tbsp For Seasoning 2tbsp Ghee 1tbsp oil One onion sliced Three Stri...