Mutton Masala

I have quite a few mutton recipes on my blog which i learnt from my mom and mother-in law. The recipe i am posting today is from Kachcha Rasta by Aditya Bal. Here goes the recipe..

Ingredients:-

Mutton 500gm
Onions 1 chopped
Tomatoe 1
 2 garlic pieces
1 inch ginger
2 cloves
1 star anise
Oil 3 tbsp
Salt as per taste
2 cups of water.

Dry masala powder

2 big elachi
2 small elachi
7-8 pepper
1 bay leaf
1tsp zeera
1 tbsp coriander seeds
1tsp fennel (sauf)
5-6 cloves
2 inch piece cinnamon
1 star anise.
 Once cool make a fine powder.


Wet masala

6-7 sambar onions
3 green chillies
3 inch ginger piece
3 garlic
few coriander leaves
1/2 cup fresh grated coconut
Once cool add 1 tsp red chilly powder, 1/4 tsp turmeric powder and salt. Make a fine paste.

Seasoning
Mustard seeds few
Curry leaves

Pressure cook 500gm of mutton with 2 garlic pieces, 1 inch ginger, 2 cloves, 1 star anise, salt and 2 cups of water.

Dry roast 2 big elachi, 2 small elachi, 7-8 pepper, 1 bay leaf, 1tsp zeera, 1 tbsp coriander seeds, 1tsp fennel (sauf), 5-6 cloves, 2 inch piece cinnamon, 1 star anise. Once cool make a fine powder.

Dry roast 6-7 sambar onions, 3 green chillies, 3 inch ginger piece, 3 garlic, few coriander leaves and 1/2 cup fresh grated coconut.  Once cool add 1 tsp red chilly powder, 1/4 tsp turmeric powder and salt. Make a fine paste.

Take a pan with 3 tbsp of oil. Add mustard seeds and curry leaves. Then add onions and once they are fry add the above masala paste and the masala powder.

Saute/fry for a while. Add water and let it cook for 10 minutes.

Now open the cooker and pour the water from the cooker into the masala gravy. Boil for another 10 minutes. Once the gravy is almost dry, add 1 chopped tomato and saute until tomatoes are soft and mashed up in the gravy.

Now add the boiled mutton and mix thoroughly. Cover the pan with lid and let it cook for another 2 minutes.

Serve hot with rice or roti.

Besan Dahi Phulki

When i was in dubai i regularly used to eat at pakistani restaurant.I love pakistani food and the best are their kababs and parathas.I used to watch pakistani cookery shows too in Ary channel which i miss here.Few days back i was browsing a pakistani website zaiqa.com.They have the cooking videos telecasted on tv.I came across Besan Dahi Phulki.This recipe is quite similar to Pakore Wali Kadhi in my blog.I searched the web for a written recipe which i didnt get,so i watched the entire show,wrote the ingredients and the recipe.

I made this as a side dish to go with Capsicum rice.I loved the combo but it depends on once taste.This can be eaten as evening snack,that's what my kids did.They ate the left over in the evening.

Ingredients:-

Besan/Senagapindi 1 cup
Salt as per taste
Cooking soda a pinch
Pepper 1 tbsp
Oil for deep frying
A bowl with warm water (to soak the pokaras in it)

How to make pakoras 

Mix besan with 1/2 cup of water and let it rest for 1-2 hours.If you think batter is too thick then  little water can be added.

After 1-2 hours add salt,cooking soda and pepper.Mix well.

Heat oil.Drop besan into small rounds into the hot oil and fry until golden brown colour.

Take a bowl with warm water and leave the pakoras in the water.

Now make dahi.

Dahi/yogurt/perugu 2 cups
Salt very little
Red chilly powder 1/2tsp
Roasted cumin powder 1/2 tsp
Amchur powder 1/2 tsp

Oil for tadka/talimpu

Cumin seeds/zeera 1/4 tsp
Red chillies 3nos
Curry leaves few

Whisk dahi until smooth and add very little salt.

Then add amchur powder,red chilly powder and cumin powder.

Squeeze water from pakoras and leave them in the curd.

Take a small pan add oil.Once hot add zeera,red chillies and curry leaves.Once they are fried  pour the takda on the curd.

Sprinkle chaat masala and coriander leaves.

Let it rest for 2-3 hours before being served.

Capsicum Egg

I have bookmakered this recipe in 2009 and it took almost 2 years to make it.This somehow slipped from my mind that i have to taste this combination of egg with capsicum.Few days back i was browsing my book marks and found this one.This i bookmarked from Simply Sindhi blog.This blog has wonderful sindhi authentic recipes.

Ingredients:-

Capsicum 5
Onion 1 chopped
Green chilies 2 chopped
Tomatoes 1 chopped
Eggs 2
Turmeric powder 1tsp
Coriander powder 1tbsp
Pepper powder 1tsp
Red chilly powder 1tsp
Oil 2 tbsp
Cumin seeds 1/2 tsp
Milk 1/4th cup
Salt to taste

Method:-

Take oil in a pan.When hot add cumin seeds.When they change colour add onions and green chillies.

Saute until onions are pink in colour.

Add tomatoes,capsicum and salt.Cover and cook till capsicum are soft.

Then add coriander powder and turmeric powder.

Saute again for a minute.

Now break eggs in the center and leave it for a minute.

Then add milk and mix the curry.

The egg will get cooked in 2-3 minutes.

Lastly add pepper powder and mix well.

Serve hot as a side dish with rice or with roti.

Bombay Chutney with a twist

This chutney i learnt it from my m-inlaw who does this chuntey for poori or rotis when there are no veggies at home.My sister too does this but to eat it with idlies and she twisted the recipe by adding boiled potatoes to it.I blogged about this recipe before here and this is just addition of potatoes to this chutney and i am sure potatoes lovers will love this combination of besan and potatoes.

Ingredients:-

Onion 1 sliced
Green chillies 2 silted
Boiled potatoes chopped into big pieces 10 pcs
Ginger 1/2" pc
Besan/Chanaga pindi 5 tbsp
Lemon juice 2 tbsp

Seasoning:-
Rai 1/2 tsp
Red chillies 2
Curry leaves few

Method:-

Mix besan with little water and keep aside.
Head kadai,add all the seasoning and when curry leaves are fried add ginger,onions and green chillies.Fry for just 2 minutes (don't fry it completely).
Add boiled potatoes and fry just about done,be careful not to fry completely.Add 2 cups of water.
Bring into boil.Add besan into the boiling water and stir simultaneously.Cook for 3-4 minutes until semi liquid.
Just before serving add lemon juice and serve it with rotis.

Paneer butter masala

One day searching for some recipe i end up at Sia's Monsoon spice and i saw the picture of panner butter masala.I got tempted by seeing the snap and ended up doing it.

Ingredients:-

Paneer cubes 2 cups, (I used amul frozen panner cubes)

Sugar 1 tsp

Kasuri Methi/Dried Fenugreek Leaves 1 tbsp

Oil 3 tbsp

Coriander Leaves, finely chopped

Salt to taste

Onion Paste

Onions 1 onion (big)

Jeera/Cumin Seeds 1/2 tsp

Cinnamon 1 inch

Cloves 3

Green Cardamoms 1

Bay Leaf 1

Khus-Khus/White Poppy Seeds 1/tbsp

Ginger garlic paste 1 tbsp

For Tomato Paste:

Tomatoes 3

Cashews 10

Garam Masala 1 tsp

Amchur/Dry Mango Powder 1/2 tsp

Turmeric Powder pinch

Kashmiri/Deghi Chilli Powder 1 tbsp

Method:

Heat 1 tbsp oil in a pan and add paneer blocks. Fry these pieces on both the sides till they turn golden

Place them in a bowl of water for about 15 mins.

Grind onion and tomato paste with all the ingredients listed above separetly are keep aside.

Heat another tbsp of oil in a same pan and add cumin seeds. When it starts to sizzle,add onion paste. Keep stirring at medium heat till onion paste turns light brown in colour.

Make sure that you continously stir the paste and it doesn’t stick to the pan.Now add kasuri methi and sugar and stir for another minute.

Add tomato paste and stir well. Simmer the heat and let it cook for 4-5 minutes, stirring in between to make sure it doesn’t stick to the pan.

Increase the heat to medium and add a cup of water, salt to taste and mix well. Cover and cook for another 5 minutes. Open the lid and adjust the seasonings.

If you find the gravy too thick, add about another ¼-½ cup of water. Drain water and mix in fried paneer pieces . Simmer the gravy and let it cook uncovered for another 5-7 minutes.Switch off.

Serve it hot with roti.

Recipe source:- Monsoon Spice

Rogan Gosh (Meat cooked in yoghurt and whole spices)

Last weekend i brought two recipes books (Curries & rice and Tikkas & Kababs).Since last three days i am stealing the recipes from that book and cooking it.This curry i made it last night for dinner with chapati.Had rogan gosh in the restaurants but never made it at home.This came out very well.


Ingredients:-


Lamb 1 kg (cut into cubes)
Butter 3/4 cup
Asafoetida (hing) a pinch
Green cardamon 10
Cinnamon 3 sticks
Cloves 5
Ginger and garlic paste 3 tbsp
Yoghurt 2 cups
Deghi mirchi powder 1 tbsp
Salt to taste
Water 2 1/2 cups


Method:-

Heat clarified butter in a kadhai.Add hing,green cardamons,cinnamon and cloves.Saute till they crackle.
Add onions and stir fry till golden brown
Stir in ginger and garlic paste and saute for 2 minutes.
Add lamb cubes and stir fry for 15 minutes.
Add the remaining ingredients except water.Cover and cook on low heat for 30 minutes.
Increase heat and stir fry till the oil separates.
Add water and pressure cook for 5-6 whistles.
Serve hot with parathas or rotis.


This curry is going to participate in the Side dish for chapathi event by viki of elite foods