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Granny's Recipes

FOR PRESSURE COOKERS

Chola Dal

Ingredients:
  • 250 gms Bengal Gram Dal
  • ½ Fresh Coconut
  • ½ Teaspoon Turmeric
  • ½ Teaspoon Cumin Seed
  • 3 Red Chillies
  • 4 pieces Cinnamon
  • 3 Cloves
  • 1 Cardamom
  • 2 Bay Leaves
  • 1” piece - Ginger
  • 5 Green Chillies
  • 2-Tablespoon Groundnut Oil
  • Salt to Taste
  • 500 ml water

Clean & wash gram dal. Cut coconut into small pieces and fry till golden brown. Cut ginger into small pieces. Slit green chillies.

Heat oil in cooker body. Add whole red chillies, cloves, cinnamon, cardamom, bay leaves, whole cumin seed and ginger. Then add dal, water, chillies, turmeric, salt. Close lid. Place cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 minutes. Allow cooker to cool gradually and open. Add coconut. Serve with rice.

Chicken Curry

Ingredients:
  • 1 Whole Chicken (Medium Size)
  • 200 gms Onions
  • 175 gms Tomatoes
  • 100 gms Curd
  • 1 Teaspoon Chilli powder
  • 1½ Teaspoon Coriander-Cumin powder
  • ¼ Teaspoon Turmeric powder
  • ½ Teaspoon Garam masala
  • 15 Flakes Garlic
  • 1” piece Ginger
  • 120 gms Vanaspati Oil
  • Salt to taste
  • 250 ml Water

Cut chicken into pieces and wash. Grate onions & cut tomatoes. Grind ginger and garlic to a paste.

Heat vanaspati oil in cooker body and fry onions till golden brown. Add ginger garlic paste & tomatoes. Sauté it. Add curd. Fry till vaanspati separates from masala. Add chicken, Chilli powder turmeric, coriander - cumin powder, salt. Fry till chicken is slightly brown. Add 250 ml cup water. Close lid and place the cooker on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 minutes. Allow cooker to cool gradually and open. Garnish with garam masala & coriander and serve.

Keema Matar

Ingredients
  • 400 gms Mince Meat
  • 100 gms Peas (Shelled)
  • 100 gms Tomatoes
  • 200 gms Onions
  • 150 gms Curd
  • 2 pieces Cinamon
  • 6 Cloves
  • 1 Black Cardamom
  • ½ Teaspoon Garam Masala
  • 2 Green Chillies
  • 6 Flakes Garlic
  • 1” piece Ginger
  • 120 gms Vanaspati Oil
  • Salt to taste
  • 75 ml Water

Grate onions. Grind to a paste – Chillies, garlic & ginger. Cut tomatoes. Beat curd. Wash mince.

Heat vanaspati in cooker body and fry whole gram masala, then add grated onions till golden brown. Add paste. Keep frying for 1 minute. Add chilli powder, tomatoes, curd, salt and mince. Keep on high heat till all water is dried up and fry till mince turns golden brown. Add peas and 75 ml water. Close lid. Ensure cooker is on maximum heat. Bring to full cooking pressure. Reduce to medium heat and cook for 5 minutes. Open cooker immediately after releasing steam pressure. Garnish with coriander leaves and garam masala powder.

FOR KARAHIS

Carrots & Peas

Ingredients
  • 250 gms Carrots
  • 90 gms Peas (Shelled)
  • ⅛ Teaspoon Turmeric Powder
  • ¼ TeaspoonChilli Powder
  • ½” Piece - Ginger
  • 1 Tablespoon Vanaspati Oil
  • Salt to Taste
  • 35 ml Water

Cut carrots into small cubes. Cut ginger and wash peas & carrots.

Heat vanaspati oil in karahi. Sauté ginger, chilli powder, turmeric, salt and handful of water. Add peas & carrots and cover the lid of karahi. Cook on slow fire. Keep stirring in between till water is dried up and vegetables are tender. Garnish with garam masala and green coriander and serve hot.

Arbi

Ingredients
  • 350 gms boiled Arbi
  • ½ Teaspoon Chilli Powder
  • 200 gms Vanaspati Oil
  • 2 Whole Limes
  • Salt to Taste
  • Pinch of Coriander Powder
  • Pinch of Garam Masala
  • Pinch of Chat Masala

Peel arbi and cut them into halves. In a karahi, heat vanaspati oil and deep fry arbi. Sprinkle salt, chilli powder, coriander powder, garam masala and chat masala over arbi. Squeeze lemon juice and garnish with coriander leaves.

FOR FRY PANS

Grilled Fish

Ingredients
  • 500 gms Rawas or any other Fish
  • Small Pod of Ground Garlic
  • small bunch of fresh Coriander Leaves
  • 2 Whole Limes
  • 2 Cup Groundnut oil for frying
  • Salt & Pepper to Taste

Heat oil in a fry pan. Sauté garlic for 2 minutes. Add fish fillet to the pan and cook over high heat on both sides. Sprinkle salt, pepper and coriander leaves and serve with lemon wedges.

Sweet and Sour Chicken

Ingredients
  • 1 Chicken
  • 2 Eggs
  • 3-4 Teaspoon Flour
  • A pinch of Baking powder
  • Salt to Taste
  • 3 Small Capsicums
  • 1 Medium Size Onion
  • 1 Carrot
  • 2 Slices Pineapple
  • 5 Teaspoons Groundnut Oil
  • 2 Teaspoons Sugar
  • 4 Teaspoons Tomato Sauce
  • 1 Teaspoon Corn flour
  • 1 Teaspoon Soya Sauce
  • 2 Teaspoons Vinegar
  • 150 ml Water
  • ¼ Litre Oil for frying

Wash chicken. Mix flour with egg yolk, salt, baking powder. Cut each capsicum into 6 pieces. Quarter the onion. Cut carrot into thin strips. Then diagonally cut pineapple slices into wedges.

Shred boiled chicken into 1½” pieces. Mix with flour mixture. Heat oil and deep fry chicken till crisp and light golden. Drain and keep aside. Heat 5 tea spoon oil in frying pan. Saute capsicums, onion, carrot, pineapple. Add sugar, tomato sauce, soya bean sauce, vinegar. Mix and sauté for a while. When boiling, add cornflour, stirring constantly. Then add chicken pieces. Mix and serve hot with noodles or fried rice.

FOR SAUCE PANS

Mixed Vegetable Soup

Ingredients
  • 100 gms Carrots
  • 100 gms Onions
  • 100 gms Tomatoes
  • 100 gms White Pumpkin
  • 1 Celery
  • ½” piece - Ginger
  • 1 Tablespoon Butter
  • Salt to Taste
  • 750 ml Stock or Water

Clean and cut carrots, pumpkin, onions, tomatoes, celery & ginger into small pieces.

Put all ingredients except butter in a cooker body with water/ stock. Close lid. Place cooker on heat. Bring to full cooking pressure. Reduce to medium heat and cook for 10 minutes. Allow cooker to cool gradually. Mash pulp and pass through sieve.

In a sauce pan, put one tablespoon butter and one tablespoon white flour. Add sieved vegetable pulp and enough water to make soup consistency. Serve hot with breads.