Thursday, 15 March 2018

Fresh Homemade Sausages without Casing

I love the Kolkata fresh sausages that my friend’s parents get for me, but unfortunately it’s not available in Mumbai. I had some boneless mutton in the fridge, so thought of experimenting  with mutton and  it turned out to be delicious. These fresh homemade sausages are quick and easy to make and satisfies your urge of  having sausages.  You can use boneless chicken or pork or mutton. Here I have used mutton.

250 grams Boneless cold Mutton cut into small pieces 
30 grams Mutton Fat 
1 big Onion coarsely ground and water squeezed out
1 small Garlic pod finely minced 
1 small Ginger piece finely minced
1 Green Chilli finely minced 
1/2 cup Coriander leaves chopped 
1/2 cup Mint leaves chopped 
Salt to taste 
1 tsp Cumin powder
1/2 to 1 tsp Red Chilli powder 
1/2 tsp Garam Masala powder
3 tbsp Oil

Take a electric chopper or a food processor. Add the Mutton pieces, finely mince it. Add the fat and mince it once more. Remove it into a bowl. Add the onion, mint, coriander, garlic, ginger, green chilli, garam masala, cumin powder, red chilli powder and salt. Mix it very well for 5 minutes until the fat and the meat binds very well. Grease the steamer plate. Take a steamer and heat up the water. Take a plastic sheet and spread it on the platform. Now apply oil on your palm and on the sheet. Take a big lemon size portion. Roll the mince meat on the sheet and give it a longish sausage shape. Place the sausages into the steamer plate. Steam the sausages in batches for 2 to 3 minutes. Remove the sausages from the steamer. Keep the sausages in the fridge for 30 minutes. If you are in a hurry then you can keep it in the freezer for 10 minutes. Remove it and now the sausages are ready to be fried. Take a pan add 1 tsp of oil, heat it. Add the sausages and toss the sausages till brown in colour. Serve them for breakfast, lunch or dinner. I prefer having it with hot dal and rice. 

P. S. The meat pieces has to be cold so that it is easy to mince. 
The meat has to be finely minced and not paste. 
You can add 30 grams more fat if you want as I have used less fat. 
It is very important that the meat and the fat binds very well. 

Monday, 12 March 2018

Kathal Ke Kabab

Kathal or Raw Jackfruit is known as vegetarian meat because of its texture and look. It has lots of health benefits. This dish what I made today can be served as starter or appetiser or can be eaten as snacks. This can be served with onions and green chutney. It’s a simple recipe with very less ghee or oil. 

250 grams Raw Jackfruit (Kathal)  cut into medium size cubes and boiled
1/4 cup Chana Dal boiled without any excess water
1 small Onion finely chopped
1 - 2 Green Chillies as per required cut into pieces 
2 small pieces Ginger 
3 Garlic Cloves 
1 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves  chopped
1/2 tsp Garam Masala Powder
1/2 tsp Chilli Powder
Salt to taste
1 tsp Cumin powder
1 tsp Fennel powder
1 tsp Coriander powder
1 tsp Lime juice 
Ghee or Oil for shallow frying


Take a food processor or a grinder. Add the boiled jack fruit, boiled chana dal,lime juice, green chillies, ginger, garlic, garam masala powder, fennel powder, chilli powder, salt, cumin powder and coriander powder.  Grind it into a coarse paste. Transfer the paste into a bowl. Add the onion, coriander leaves and mint leaves. Mix it well. Take a lime size portions of the paste and flatten it. Take a pan, add ghee or oil. Let it heat on a medium heat. Add the kababs into the ghee or oil. Shallow fry it on both the side until golden brown in colour. Serve the kababs with onion and green chutney

P.S. Don’t over cook the jackfruit and the chana dal. 
It’s better to use a food processor than a grinder as it takes a bit longer to grind in a grinder. Don’t add any water while grinding. 
I prefer ghee to fry the kababs as it enhances the flavour of the kababs. 

Saturday, 10 March 2018

Almond and Whole Wheat Orange Cookies

These orange flavoured cookies are home made and healthy too. Make them for your friends and family in a day advance and enjoy them with a hot cup of tea. You can add orange colour to the cookies but I don’t prefer adding any artificial colour. As you bite into the cookie and chew it, suddenly you get a strong flavour of the orange and that is due to the orange peel that has been added in the cookie dough while kneading. Please note that the white side of the orange peel should be scraped and removed before chopping or else it may give the cookies a bitter taste. 

2 1/4 cups Whole Wheat Flour
1 cup Almond Flour
1 tsp Baking Powder 
1/4 cup Orange Juice
1/2 tsp Orange Essence 
1 tsp Orange Peel chopped 
1 cup Butter 
1 cup Powder Sugar 

Take a mixing bowl. Sieve the whole wheat flour, almond flour and baking powder together. Take butter and sugar together in another bowl. Beat it well, till fluffy. Add the essence and orange juice. Beat it once more. Add the flour and mix it well. Now knead the ingredients all together to form a dough. Add the orange peel and knead it once more. Take half of the dough and roll the dough into 1/4 inch thick sheet. Cut the desire shapes with the help of a cookie cutter and place the cookies on a baking tray at little distance. With a help of a fork press the top of the cookies to get some impression. Bake it at 170 to 180 degree celsius for 15 minutes or until light golden brown. Remove it from the oven and let it cool in the same baking tray. After it cools down, remove it from the baking tray and further coo it down. Keep it in a air tight container and enjoy the cookies.