3 cups rice,
1 kg beef(cubed and cooked in 5 cups of water with 1 tsp. garam masala and salt to taste),
1/2 cup oil/ghee/fat,
1 large onion sliced,
2 pcs cinnamon,
4 whole cloves,
4 whole small cardamoms -
split, 3 bay leaves,
1 tbsp. coriander seeds ground,
1 tbsp. cumin seeds ground,
3 whole red chillies ground,
3 tbsp. ginger and garlic paste,
1/2 tsp. turmeric powder,
1 small bunch fresh coriander chopped,
2 green chillies split, 1 cup beaten curd,
1 large tomato-chopped,
1/2 cup fresh peas,
1 medium potato cut into 8 pcs,
1 medium carrot diced,
4 cups beef stock,
uice of 1 lemon,
salt to taste.
Over moderate heat place a heavy bottomed vessel, pour in the oil and ad the bay leaves, sliced onions, cinnamon, cloves and cardamom.
Fry until onions are golden brown in color. blend together the ground coriander, cumin, red  chillies, turmeric powder, ginger-garlic paste and add to the vessel,
Add the chopped green coriander and green chillies.
Fry stirring continuously until the spices release their aroma.
Now add the beef cubes and continue to fry till the cubes of beef are well coated with the spices.
Now add the rice and continue frying.
Mix in the beaten curd, tomatoes, peas, carrots, potatoes. Now pour in the beef stock and lemon juice. Test for sufficient salt, add if necessary.
Mix all the ingredients and cover stirring occasionally till all the water has dried up.
Take the vessel off and let it cook in its steam for 30 min.
Uncover and allow to air for at least 10 min. Gently fluff the rice with a fork.
Junglee pulao is best eaten with raita (made from curds) or a hot chutney called Devils or Mother-in-law's Chutney.
Take 1 kg beef and put in a pressure cooker with 8-10 cups of water,
add 2-3 stalks of fresh curry leaves,1/2 a onion chopped.
Pressure cook till meat is tender and then strain the stock into a vessel - there should be at least 8 cups of stock.
2 tbsp. oil, 1/2 tsp. rye(mustard seed), 1 onion chopped fine, 2 sprays fresh curry leaves,1/2 tsp. each of -cumin powder, coriander powder, chilli powder or to taste, 1 tbsp. each of - fresh ginger-garlic paste, whole coriander seeds, cumin seeds,4 dry red chillies, 2 tbsp. tamarind puree, salt to taste.
Take a vessel, add cooking oil and heat, add mustard seeds, when they sputter add the chopped onions and curry leaves. Allow the onions to brown and then add the cumin. coriander, red chillies, ginger-garlic paste. Fry till the spices release their aroma. Pour in the 8 cups of beef stock. Cover and allow to simmer on slow heat for about 30 min. Strain the preparation if desired. Serve hot.


1 cup raisins,
1" pc of ginger peeled and chopped
2 tbsp. tamarind puree, malt vinegar
2 green chilles chopped
1/2 tsp. red chilli powder
1 tbsp. sugar or to taste
salt to taste.
Place all the ingredients in a blender with enough vinegar added to make a smooth paste. Remove from blender and adjust seasoning to taste. This chutney should be hot and with a sweet and tangy after taste
250 GMS ginger
250 GMS garlic
200 GMS dried red chillies
200 GMS black mustard seeds
3 large pcs of turmeric
500 GMS sugar
1 1/2 kg of mustard oil
2 bottles malt vinegar
salt to taste
375 GMS tamarind.
Peel the mangos and cut them into slices OR cut the brinjals in small pieces,
Add 375 GMS of salt and cover with water. leave overnight. In the morning drain off the water and dry in the sun for a day.
Now grind all the ingredients separately in vinegar except the mustard which should only be bruised.
Now in a vessel put up the mustard oil to boil till it gives out smoke.
Now very carefully add the turmeric paste mixed with a cup of vinegar.
Now add the garlic, ginger and chillies carefully stirring and allow to cook for 15 min stirring all the time. Now take it off the heat.
The tamarind should be put into vinegar and the puree extracted. The sugar should also be made into a syrup in the vinegar.
Add the mangos, tamarind and sugar syrup and put the mixture back on the heat and cook for another 15mins stirring continuously. Check for salt and if it is too acid sugar may be added. Take off the heat and add the mustard seeds.
Bottle when cool, ensuring that the ingredients are covered in oil.

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