How often do we come across a dish that is absolutely delicious and we harangue the host for the recipe? Every family has recipes of dishes which someone’s aunt or grandmother would cook and over the years while the recipe remains more or less intact, the source and the name is forgotten.
We dedicate this article to a couple of unnamed recipes from the Northeast that has been floating around from one family to another with vague names like ‘so-and-sos mutton curry’ etc.
Artery choking mutton curry
This one is dangerous. One is supposed to buy extra fat and cook the mutton from the oil rendered from the fat. For a more routine dish, simply substitute the fat for vegetable oil.
Ingredients
1 kg mutton, with bones and extra fat separately
4 large potatoes, halved
1 onion, chopped
1 tsp garlic paste
1 tsp ginger paste
¾ tsp turmeric
1 tsp chilli powder, or to taste
Salt to taste
½ cup water
2 tbsp coriander leaves, chopped
Method
In a big wok or deep dish pan, heat the fat on high till the oil comes out. Add the onion and stir fry over medium heat for a couple of minutes till lightly browned. Add the ginger and garlic pastes and fry for a few more minutes. Add the turmeric and chilli powder and stir once and add the mutton and fry till nicely browned. Add salt, potatoes and water and cook on low heat. Mash a few of the potatoes to add body to the gravy. Garnish with coriander leaves. Serve hot with rice.
Chicken and rice broth
While the last recipe was a cardiac arrest waiting to happen, this one is totally opposite with not a single drop of oil. It, however, takes a long time to cook so start early. It is important to remember that the rice and greens have to completely break down. Any green leaves can be used: cabbage, spinach, mooli leaves etc.
Ingredients
1 cup rice, washed
½ kg chicken pieces
Salt to taste
¼ cabbage, leaves separated
1 small bunch spinach leaves
½ cup peas
½ bunch coriander leaves
Method
In a pressure cooker, cook the rice with lots of water. The rice needs to completely break down. Once done, keep stirring till it becomes a thick paste. Add salt and green leaves and cook over low heat. The consistency should be like a very thick soup. Once the leaves have also broken down, add the chicken and the peas and cook till done. Garnish with coriander leaves and serve in bowls.