Fugaku Lal
Smart with a heart.
Chef's Recipes
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Ingredients
- Green mangoes: 1 kg
- Turmeric powder: ½ tsp
- Salt: 1 tsp
- Red chilli powder: to taste
- Coriander seeds: 4 tsp
- Saunf (fennel) seeds: 4 (2+2) tsp
- Jeera (cumin): 3 tsp
- Sarson (mustard seeds): 1 tsp
- Mustard oil: 1½ cup
Mrs. Shanti Lal’s aam achaar
I’m making mango pickle, my mil’s recipe after 35 years! The recipe is on an old inland letter which, for safekeeping,…
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Ingredients
- Ripe red tomatoes: 250 gm
- Onion (finely chopped): 1 medium
- Chopped fresh green coriander (including the stems): 1 cup (250 gm)
- Fresh ginger (finely chopped): 2 tsp
- Strong vinegar or lime juice: 1 tsp
- Mustard powder (Weikfield) or prepared mustard to taste: 1 tsp
- Sugar: ½ to 1 tsp
- Salt: 1 tsp (or to taste)
- Finely chopped green chilli (optional):to taste.
Timatar Chutney
We always eat this with yakhni pulao. It’s another one of those family things, and a favourite. Feel free to modify…
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Ingredients
- Basmati rice (2-year aged rice such as India Gate Classic): 250 gm
- Onion (finely sliced): 1 medium
- Cinnamon stick (broken): 2” piece
- Cloves: 2
- Green cardamom: 3
- Tejpatta (bayleaf, broken in 3 pieces): 1
- Cumin seeds: 1 tsp
- Biryani cut mutton (mixed seena (chest) and put (loin) pieces): 250 gm
- Onion: 1 medium-large
- Ginger (washed, peeled): 2” piece
- Large cloves of garlic (with the skins on): 10
- Dhania (coriander) seeds: 70 gm
- Saunf (aniseed): 90 gm
- Salt to taste: 7.5 gm
Mrs. Shanti Lal’s Yakhni Pulao
The yakhni pulao, timatar chatni, and korma (with aloo) are dishes I learned from my mother-in-law, on my first visit to…
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Ingredients
- Potato (peeled and sliced into 4 pieces): 1 large (100-150 gm)
- Mutton (curry cut, on the bone preferably shoulder (agla dast)): 250 gm
- Onion: 1 medium-large
- Ginger (peeled): 2” piece
- Garlic (peeled): 12-15 cloves
- Tomato (about a third of the size of the onion): 1
- Green chilli: 1 (optional)
- Bay leaves:2
- Black cardamoms: 2
- Cinnamon stick: 2”
- Cloves: 2
- Peppercorns: 6
- Long pepper (optional): 1
- Mustard oil: 1 tbsp
- Ghee (clarified butter): 1 tbsp
- Kashmiri mirch powder: 1 tsp
- Dhania (coriander) powder: 1 tsp
- Kewra water (screwpine essence) (I used Dabur): 1 tsp
- Garam masala (mixed spice) powder: 1 tsp
Alu mutton korma
The alu mutton korma is another family recipe. The more festive, the more ghee/oil floats! It’s also part of the wedding…
