Aloo Kheema (Minced meat with Potato)

Ingredients:-

Kheema (minced lamb) 250 gms
Potatoes 2 (chopped)
Tomatoes 2 (pureed)
Onion 1 (chopped)
Green chillies 2 slited
Ginger garlic paste 2 tbsp
Big elachi 2
Bay leaf 2
Cinnamon 1 pc
Clove 2
Coriander leaves few
Oil 3 tbsp


Method:-

In a pan take oil,once hot add elachi,cinnamon,cloves and bay leaves.Once they are fried add onions and green chillies.

Saute till onions are pink in colour.Add Ginger garlic paste and fry till the raw smell of ginger garlic paste goes.

Then add potatoes.Sprinkly salt.Cover and cook until the potatoes are soft.

Then add tomato puree.Mix thoroughly and cook until the oil leaves the sides of pan.

Add kheema and green chillies.Mix thoroughly.Cover and cook for 3-4 minutes.

Sprinkle little water,cover and cook till kheema is well cooked.Just before serving add lemon juice 1 tbsp

Serve hot with rice or paratha.

Gongura Pachadi (Red sorrel leaves pickle)

Ingredients:-

Gongura (red sorrel leaves) 1 kg
 Dry red chillies 250 gms
Cumin (jelakara) seeds 4 tsp
Coriander seeds (daniyalu) 4 tsp
Fenugreek seeds (mentulu)4 tsp
Oil 7 tbsp
Garlic (velipayalu) 4
Turmeric (pasupu) a pinch (chitikadu)
Hing (inguva) a  pinch (chitikadu)
Salt as per taste

Seasoning
Channa dal (senagapappu) 4 tsp
Mustard seeds (avalu) 4 tsp
Udad dal (minapappu) 4 tsp

Method:-

Wash gongura leaves and live in the sun to dry till water evapourates.
Take a pan with 2 tbsp of oil.Add red chillies,coriander,fenugreek,cumin and fry.Let it cool and make a coarse powder.Keep aside.
In the same pan remove oil and fry gongura leaves on a low flame.The leaves changes its colour and the quantity is reduced to half.
Once the leaves are cool enough,grind them with 3 garlic,turmeric powder,salt and the powder which you made it before.Don't grind it into smooth paste ,it should be coarse.
Then in a another pan take the remaining oil.When oil is hot add the seasoning,remaining garlic (crushed) and hing.
Then add the gongura paste and saute for a 2 minutes.

This pickle can be stored for one year.

PS:-I have scheduled few post after this and i am off for a month or so as i am relocating to india.Will come back soon.................

Ras Malai --- Indian Cooking Challenge

  I didn't participate  in indian cooking challenge since last two months as i didn't had muruku presser with me and other one i didn't had guts to attempt it.At home we all love bengali sweets and i have blogged about Rasgulla .We always buy halidram's tin almost 2-3 times a month,my hubby loves it and gobbles half of the tin.Half of the procedure is similar to Rasgulla and is quite easy to make.Just check manjula's video for the detailed procedure.I recommed that website because i learned making rasgulla's from that site.

Before marriage my mom used to get these always when there is a birthday at home and my younger sister loves this.Next time when i visit my mom will make these for her.Here is the recipe given by srivalli .:-

Ingredients:-

Milk 1 liter for making panner and 1/2 liter for milk syrup
Lemon 2 tbsp
Sugar 6 tbsp for sugar syrup and 3 tbsp for milk syrup
Water 1 big glass of water
Corn flour 1 tbsp
Cardamom 1 crushed
Almonds grated 4-5
Safforn (optional and my addition)

Method:-

1. Boil milk.Add lemon and boil till it breaks
2. Strain the curdle milk in a strainer,run through the water so that the taste of lemon goes off.Then wrap in a cloth and hang it,so that all the water drips out
3. Take a cooker,add water and sugar.Let it boil for sometime.
4. Knead the panner and corn flour for 5-8 minutes or till your hands are oily.Make small size balls and slightly press on the top.Be careful when making balls and they tend to increase the size when cooked.So always make small size balls.
5. Slowly drop these balls in the boiling sugar syrup.And close the cooker and wait till u get one whistle and switch of the stove.
6. Remove the balls and squeeze the water. Keep aside.
7. Take the 1/2 liter of milk and boil till it is reduced to half.
8. Add sugar and cardamom .Mix well.
9. Slowly add the panner balls to the milk syrup and switch off the stove.
10. Let it cool and refrigerate it.Sprinkle almonds and pista when serving.

PS:-The panner has to be knead very well.There should not be any cracks while making the balls,if there are any  cracks the panner balls disintegrate in the sugar syrup.If you find any cracks just knead it again and if you think it is too dry just add 2-3 drops of water and knead again.Your ras malai shapes depends on your kneading the panner dough.