Finally a Chimbori recipe for Chimbori.com. Got this from my Mami-ajji. Haven't yet tried it since I returned from India but I remember that this is exactly how our Mum used to make it.

I just could not resist posting it up even before I tried it. I will update with better proportions of ingredients once I have tried the recipe myself.

This goes out to all the people who live alone, away from India, and feel like having some tasty mutton, but dont have the time to make hirva vatap and god-knows-what-else is required for cooking mutton the traditional way.

Ingredients

• 1/2 kg mutton (or 1 pound in the US) preferably with some bones
• 1 Medium-large onion (Diced VERY finely - Please... you got to put in SOME effort!)
• 1.5 TABLEspoon Ginger-garlic paste
• 1 stick of cinnamon
• 4 cloves
• 12-14 peppercorns (crushed)
• 3 pods cardamom (elaichi/velchi)
• 2 teaspoons crushed red chilli (I put in 4..

(for 4 persons)

Ingredients

1. 1/2 liter Milk
2. 5 tbsp Sugar
3. 1 big Chocolate bar, or Cocoa powder (add as per the colour)
4. 2 Eggs
5. 150-200g Cream
6. 3 tsp Gelatin

Procedure

1. Prepare a water bath (double boiler).
2. Mix milk, sugar, chocolate and egg yellow together in one utensil and keep that in water bath.
3. Stir till it becomes thick. (till the consistency changes from liquid.)
4. Meanwhile, beat egg white and whip cream separately.
5. Mix 3 teaspoons of gelatin in small quantity of water and allow it to set on its own. 6.

Ingredients

• 1 cup Grated Cucumber (kakdi)
• 1 cup Jaggery
• 1 tbsp Ghee
• 2 cups Rice Flour
• 6-7 nos Turmeric Leaves (Haldiche Pan)
• Salt to taste

Procedure

1. Remove excess water from grated cucumber.
2. Take a shallow bottom pan and heat ghee, add cucumber in it and stir.
3. Add jaggery and mix it well with cucumber such that jaggery melts (do not overheat jaggery).
4. Remove it from over the gas and add rice flour slowly mixing it well with the hot mixture taking care that lumps are not formed, add a pinch or two of salt to the mixture and mix well. 5.

Ingredients

• 1 pack Fresh grated coconut (frozen)
• 4 cloves Garlic
• 3 (medium sized) Green chillies
• 3 peppercorns (or 2 tsp powder) Black pepper
• 6-8 pieces Kokam
• 1 tsp Salt
• 1 tsp Sugar
• Chopped coriander --- for garnishing

Procedure

1. Immerse the kokam pieces in 2 tblsp warm water and keep aside for 10 minutes.
2. Thaw the frozen grated coconut; grind it along with garlic, green chillies, and black pepper in a blender, adding enough water to make a paste.
3. Strain the blended paste through a fine plastic strainer and keep the strained coconut milk aside. 4.

Ingredients

• 1 big Potato
• Beans (mixed types) 50 gms
• Carrots 2 medium sized
• Green peas 50 gms
• Beet Root 2 medium size
• Cabbage (finely sliced) 50gms
• Cauliflower (small pieces) 100 gms
• Onion (very finely chopped) 1 medium sized
• Red chilly powder 1-2 teaspoons
• Garam masala 2 teaspoons
• Rice flour (on requirement)
• Rawa (suji)
• Salt 2 teaspoons (as per taste)
• Oil

Procedure:

1. Clean all the vegetables and steam them in pressure cooker for one whistle.
2. Then mash them into a tight paste. 3.

Ingredients

• 1 cup Cleaned and Deveined Medium-sized Prawns
• 1 1/2 cup finely cut Onion
• 2-3 Crushed Garlic pods
• 1 tsp Turmeric
• 1 green chilli
• 1 tsp Red Chilli powder
• 1 tsp Lemon juice
• 2 cups Hot water
• 4-5 spoons Cooking oil
• 2 1/2 cups Semolina (jada rava)
• 1/2 Green peas
• 1 cup cut potatoes
• Salt according to taste
• Ghee, cut coriander and grated coconut for garnishing

Procedure

For marination of prawns

1. First remove the shells and devein the prawns.
2. Clean them under running water. 3.

The recipe is an authentic Parsi dish, called as " Patra ni Matchi". A fish steamed in Green Chutney.

Ingredients

For marinating the fish

• 1 tsp red chilli powder
• 2 tsp coriander and cumin powder
• 1 tsp turmeric powder
• 1 tsp oil
• Salt to taste.

Chutney

• 1 small coconut
• A small bunch of coriander leaves
• 2-3 curry leaves
• 6-7 green chillies (more, if you want spicy)
• 6-7 cloves of garlic
• A small piece of ginger
• Juice of 1 medium lemon
• 1 tsp sugar

Procedure

1.

Ingredients

• 250 gm Bhendi (small, tender, fresh)
• 150 gm curd (beaten up)
• 1 big onion
• 1 medium sized tomato
• 2 tsp ginger-garlic paste
• 1/2 tsp turmeric
• 2 tsp red chilly powder (as per spice)
• Curry leaves
• 1/2 tsp cumin seeds
• 1-2 tbsp chana flour (Besan)
• 2 tsp salt (as per taste)
• Oil

Preparation

1. Wash the bhendis properly and remove the peduncle portion (initial part). If bhendi is big in size, then cut into 2 inch pieces. Give a cut sideways without opening the pieces.
2. Shallow fry these pieces for 20-25 min on low flame. 3.

Ingredients

• 7-8 sticks of dry bombil (Bombay duck)
• 4 green chillies
• 4-5 big garlic cloves
• 2 medium sized onions
• 1 big tomato or 2-3 aamsul (kokam)
• 5-6 curry leaflets (kadipatta)
• Finely chopped coriander leaves
• 1 pinch Asafoetida (hing)
• Salt to taste (half teaspoon)
• Oil

Procedure

1. Roast the dry bombils in oven or on pan or in flame directly. "Chulah" will be the best option for this preparation.
2. Cut the roasted bombils into small pieces.
3. Cut the chillies into small pieces and shallow fry them for a minute only. 4.