Special
Mutton/ Chicken/ Beef Curry
1 kg mutton/chicken/beef
2 T/S lalla’s special mutton/
chicken/beef masala
2 T/S crushed green ginger
/garlic pasta
1 level teaspoon salt
1 t/s borrie (tumeric powder)
10 pieces curry leaves
6 cardamon
5 cinnamon sticks
5 bhadia (star cinnamon)
5 cloves
1 t/s jeera (cumin) powder
1 t/s dhania powder
2 T/S oil to mix
2 medium sized onions
2 tomatoes
Some chopped green dhania
1 t/s garum masala (flavouring)
Note: Chicken - no
water added
Mutton- add 1 ˝ cups when required.
A delicious curry is now
ready to be served.
Fry onions in 4T/S oil with masala, borrie, crushed green ginger/ garlic paste, salt and the seeds i.e. cloves cinnamon etc.Rub dhania and jeera powder into the flesh. When onions are golden brown, add flesh together with curry leaves. Braize flesh for 5-10 minutes, then cook on medium heat. Add tomatoes and potatoes if required. ˝ Hour later, add garum masala and dhania leaves.
Special
Pickle - Fish Masala Curry
1,5 kg fish
2 bot. Vinegar
1,5 kg Onions (whole
thick sliced)
4 T/S Lalla’s special
pickle fish masala
2 t/s salt
2 t/s tumeric
powder (borrie)
1 T/S black pepper
corns
2 T/S wet masala
1 T/S crushed garlic
10 pieces bayleaves
20 pieces curry leaves
In a separate dish, rub wet masala, crushed garlic, tumeric, black
pepper, dhania & jeera power into fish with the aid of 2 T/S oil.
Fry fish in an appropriate sized pan. In a medium sized pot. Bake onions for 15 minutes. Add fried fish into pot. A delicious pickle Fish Curry is now ready to be served
Special
Briyani
1 kg mutton or 1 chicken
1 T/S Lalla’s special Mother-in-Laws masala
2 t/s tumeric power (borrie)
1 t/s salt
1 big jeera (fennel) seeds
1 t/s jeera powder (cumin)
1 t/s dhania powder (coriander)
2 T/S crushed green
ginger/garlic paste
5 pieces cinnamon sticks
5 cloves
5 cardamon
1 pinch of saffron
4 T/S oil to mix
2 cups of buttermilk
125 g margarine
1 cup brown/black lentils (soak overnight)
500 g biryani rice (basmati)
4 large potatoes (Cut into pieces)
5 large onions
2 raw eggs
Mix overnight chicken/mutton with masala, borrie, salt, big jeera, jeera powder, dhania powder, ginger/garlic, raw potatoes and eggs with oil and buttermilk. Fry onions in margarine with cinnamon, cardamon and cloves. Boil rice and boil lentils (soaked overnight).When onions are golden brown, add overnight mixture into pot containing onions. Mix rice and lentils with saffron and transfer into main pot. Bake in oven at 350°F until ready
Special
Vegetable Curry
2 KG mixed vegetable
2 T/S Curry Powder
2 T/S Green Wat Masala
2 T/S Dhania/Jeera Powder
Salt to tast
Dhania Leaves (Fresh)
Braaize Curry Powder with Onions and Green wet masala. Lay mixed vegetable and add Dhania/Jeera Powder. Cook for 15 minutes.
Add Dhanin Leaves.
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