Sunday, March 28, 2010

Kanda Bhaji/Khekda Bhaji !! (Spicy Onion Fritters)

Ingredients :-    

2 Big Red Onions
1 Tsp Chilli powder
1/2 Tsp Haldi (Turmeric Pwd)
5-6 Green chillies (finely chopped)
1-1/2 Cups of Besan (Gram Flour)
1-2 Tsp of Tandalachi Pithee (Rice Flour) *helps in making the Bhaji crunchy*
1 Tsp of Jeera (Cumin Seeds)
1 Tsp finely chopped fresh corainder leaves (fresh Cilantro)
Salt to taste
Oil for frying

Serves 4-5 people

Method :-

1. Thinly slice red onions.
2. Add finely chopped green chillies, cumin seeds, turmeric pwd, red chilli pwd,besan (gram flour), tandalachi pithee (rice flour) and coriander leaves.
3. Add salt to taste and mix well to make batter.
4. 1-2 tsp of water(if at all needed).
5. To make sure the oil is hot enough for frying, take a small portion of the mix at a time and drop it in hot oil. The color of Bhaji that we are looking for here is without a doubt "golden brown".
6. Deep fry the remaining batter in small sized Bhaji until golden brown and drain excess oil-using paper towel.
7. Tadaa !! Your "Kanda Bhaji" is now ready to be served.

* Do not forget to invite your Friends over for that Garama Garam Chaha (Hot Cup Of Cardamom Flavored Tea ) & Kanda Bhaji (Spicy Onion Fritters ) !It's so Worth It ! Trust me on this, the above combination is the most lethal combination for a rainy evening !

Muttonache Kalwan (Mutton (Goat meat )Curry)


 1/2 Lbs Mutton (Goat meat From Halal Market)
1/2 Thinly Sliced Onion 
1 Tomato Chopped

4-5 Green chillies ( vertically slit)
3-4 Tsp of Oil 

1/2 - 1 tsp of Ginger-garlic paste(for marination)
1 tsp of Red Chilli Powder
1/2 tsp of Turmeric
1/2 tsp Cumin Powder
1/2 tsp Cinnamon Powder
a pinch of Nutmeg Powder
1/2 tsp Garam masala powder
1 Cup of plain yogurt(use for marination)
For garnishing Mint leaves or Coriander leaves

Serves 2 people


1. Marinate the mutton pieces with ginger garlic paste and yogurt, mix it well and keep it aside.
2. Heat 3-4 tsp of oil in a Pressure Cooker/ Pressure Pan, then  sauté onions till  soft and  

    translucent .
3. Add green chillies and saute for about 30 sec and then add tomatoes, red chilli powder, cumin powder, garam masala, nutmeg and cinnamon powder and sauté them all together for about 4-5 minutes .
4. Add the mixture from the bowl (mentioned above).
5. Add salt to taste and sauté for about 4-5 minutes on low to medium flame or till very little oil separates.
6. Add a cup of water and cover the lid and pressure cook.
7. Pressure cook until the whistle goes off 5-6 times. After that remove from heat and keep it aside. Empty the Mutton Gravy in a Serving Bowl & Garnish it with mint leaves or coriander leaves.
8. To be served with Chapati/Roti/Naan/Boiled Rice. On the side Pearl onions and lime wedges taste divine with this dish.
* While using the Pressure Cooker/ Pressure Pan - If the mutton is very tender, 4-5 whistles should do, on other occasions (after thawing etc.) averaging about 7/8  whistles mostly should work. If its undercooked, you can cover the pressure cooker again and let it cook more. But make  sure not to overcook the meat. If this whole pressure cooker thing seems tricky, you can cook the mutton regularly in a pan too. It will just take more time (approx. 2 hours) to cook!