Wednesday 15 July 2015
Mutton and Yam Curry
Thursday 9 July 2015
Balochi Gosht
Balochi Gosht
Ingredients
500 grams Mutton
1 tbsp Ghee
2 Onion sliced
2 Green chilies crushed
1 tsp Ginger paste
1 tsp Garlic Paste
1/ 2 cup Curd
1/2 tbsp Garam masala powder
Salt to taste
1/2 tsp Red Chillie crushed
1/2 tsp Peppercorn crushed
Coriander leaves chopped for garnishing
Method
Marinate the mutton with ginger, garlic and chilies for 30 minutes. Take a pan. Add ghee. As the ghee heats up add the sliced onions. Fry the onion till light brown in colour. Add the mutton. Stir the mutton and stir fry for 15 minutes, on a low flame. Take the curd and beat it. Add the salt, chilli crushed, pepper crushed and garam masala powder to the curd and mix it. Add the curd to the mutton and stir the mutton. Cover and cook on low heat until mutton is tender and water dries.When it’s done, garnish with fresh coriander leaves. Serve hot.
Wednesday 8 July 2015
Awadhi Mutton Biryani
Ingredients
For garam masala:
1 cinnamon stick
8 cloves
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander seeds
1 tsp pepper corns
1 star anise
2 mace
2 brown cardamom
2 green cardamom
For garam masala:
Dry roast all the ingredients. Grind them in a masala grinder.
Ingredients
1kg mutton
1/2 cup curd
2-3 tsp. ginger-garlic paste
1 tsp turmeric
1 tsp chilli powder
1 tbsp Cashew nut paste
Garam masala powder made at home
Salt to taste
For mutton marination:
Take the mutton and add ginger-garlic paste, turmeric and chilli powder. Then add cashew nut paste, garam masala powder , curd and mix it. Cover it and keep it aside for 1 hour.
Ingredients
1 kg basmati rice
salt to taste
Method
Wash and soak the rice in water for 1/2 an hour. Add the salt and cook the rice till done. It rice should be cooked 75 % and the rest will cook in dum.
Ingredients
Marinated mutton
Cooked rice
1 cups milk
4 tbsp ghee
2 onions sliced and browned
Saffron
1/2 tsp Kewar and rose essence
Mint and Coriander leaves chopped for garnishing
Add 3 tbsp ghee in the handi. Transfer the marinated meat from the bowl to the handi.Now stir and cook the meat for a few minutes.
Cover with the lid and simmer the meat till done.
Now take another handi and layer the mutton with cooked rice and then again with mutton and cooked rice. Now take milk, saffron, 1 tbsp ghee and the essence. And warm it up a bit. Spread the milk on top of the last
layered rice. Garnish it with mint, coriander and brown onions.
Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
Cook for about half an hour. Serve it hot with salad.
Wednesday 1 July 2015
The Oriental Club’s 19th Century Mutton Curry
The Oriental Club’s 19th Century Mutton Curry
In the mid-19th century, the British obsession with Indian curries and culture really started to take off. Curries were being made in one particular London gentleman’s club called the Oriental Club. The club catered for high society – the Duke of Wellington was the President and all the chairmen seem to have been Sirs, Lords, Major-Generals or Vice-Admirals. The Club was obviously a popular one; it opened in 1825 and in 1961 it moved from Hanover Square to Stratford House on Stratford Square, where it remains to this day. In its hey-day, Chef Richard Terry was at the helm in the kitchen, who took full advantage of the first Asian grocery warehouse. His recipes were ‘not only from his own knowledge of cookery, but from Native Cooks’ too. He published a book called Indian Cookery in 1861.
Information source
British Food History
The recipe below is adapted from the Indian Cookery and some changes have been made according to my requirements.
To make the curry, you need to make a blend of curry powder and curry paste first.
Richard Terry’s 19th Century British Curry Powder
Ingredients
1/2 tsp Turmeric powder
1 tsp Coriander seed
1 tsp Red chilli powder
1 tsp Pepper corn
½ tsp Cumin seeds
2 Cardamom
2 Cloves
1/4 tsp Ginger powder
Method
Roast the whole spices over a medium-high heat in a frying pan. Cool the spices and add the powder spices and then grind it. Store in a cool, dry, dark place.
Sir Ranald Martin’s British Curry Paste
Ingredients
2 tbsp Coriander seeds
1 tbsp Yellow split peas / Chana dal
1 tsp Peppercorns
1 ½ tsp Cumin seeds
1 tbsp Mustard seeds
1 tsp Turmeric powder
1 tbsp Red chilli powder
1 tsp ginger paste
Salt to taste
1 tsp Jaggary
1 tbsp Garlic paste
1 tbsp Vinegar
1 tbsp Oil
Method
Dry-roast the whole spices and lentils in a frying pan until they turn light brown in colour. Remove from the heat, cool and grind the spices. Add the remaining ingredients except for the oil and stir well. Heat the oil in a frying pan and when hot, add the spice mixture and fry until the paste turns darker. Cool, store in a jar and keep it in the refrigerator.
The Oriental Club’s 19th Century Mutton Curry
Ingredients
750 grams Mutton pieces
2 tbsp 19th Century British Curry Powder
2 tbsp 19th Century British Curry Paste
2 medium size Onion finely sliced
2 tbsp Oil
2 large Potatoes, peeled and cut into large chunks
Salt to taste
Method
Heat the oil in a pot. Add the onions and fry until the onions have browned and is crisp. Add the paste and powder, stirring well for a few seconds. Now add the meat and salt, stir, cover and cook on a low flame. Gently fry for around 10 minutes, stirring occasionally. Add 4 cups of water and let it boil on high flame and then simmer on low flame till the mutton is half done. Add the potatoes, cover and simmer very gently until the meat is tender. Serve with hot rice.
Saturday 20 June 2015
Goan Mutton Vindaloo served with Home Made Whole Wheat Ladi Pav
Wednesday 17 June 2015
Mutton Rezala
1 kg Mutton
1 Onion paste
1 tsp Ginger paste
1 tbsp Garlic paste
1 tsp Turmeric powder
1 tsp Red chili powder
1/2 cup Curd
4 Pepper corn
2 Cardamon
2 Bay leaves
1 Onion finely sliced
Wednesday 10 June 2015
Mutton Khichada..
1 cup of Basmati rice
1 cup Mix dal (Chana dal, Tur dal, Masoor dal, Moong dal)
1 large Onion sliced finely
1 Tomatoes finely chopped
1 tsp red chilli powder
1 tsp Garam masala powder
1/4 cup of Coriander finely chopped
1/4 cup of Mint leaves finely chopped
2 Lemons juice
3 tbsp Ghee
Salt to taste
Tuesday 9 June 2015
Hyderabadi Mutton Biryani
For the Garam Masala
Ingredients
1/2 tsp Shahi Jeera
2 small sticks Cinnamon
4 green cardamom
4 cloves
5 Pepper corns
A piece of mace
Method
Grind the Masala into powder
Ingredients
1 kg Mutton cut in to big cubes
1/2 cup Curd
4 green chillies paste
1 tbsp ginger garlic paste
1/2 tbsp red chilli powder
1/2 tsp turmeric powder
1/2 tbsp coriander powder
1/2 tbsp cumin powder
1 tsp Garam masala powder
2 Onion slice and Fried
1/2 cup Coriander leaves chopped
3/4 cup Pudina leaves chopped
juice of 1 lemon
2 tbsp Ghee
4 tbsp of Raw papaya grated
Method
Marinate the mutton with the above ingredients for 2 to 3 hours.
Ingredients
750 grams Basmati rice soaked for 30 minutes
2 Cloves
2 Cardamoms
1″ Cinnamon stick
1 Bay leaf
4 Pepper
1 Mace
Salt to taste
1 tbsp Ghee
1 tsp Shahi jeera
5 glasses of Water
Method
Add water in a big vessel. Add the above ingredients except rice. Let it boil. Add the rice and half cook the rice. Drain the rice and keep the water. Divided the rice in to two parts.
Ingredients
1/4 cup chopped Coriander leaves
1/4 cup Pudina leaves
1 cup Saffron milk ( Add a pinch of Saffron to 1 cup hot milk)
2 tbsp Ghee
1/2 cup Fried Onions
Boil eggs cut into half
Method
Add the marinated mutton in the pan. Add drained water( reserved water from cooked rice). Add the half of rice on the top of the mutton. Spread some fried onion, some chopped pudina and coriander leaves and a tbsp of ghee. Add rest of the rice on it and spread rest of the fried onion, saffron milk , chopped coriander and pudina leaves and ghee. Now seal the edges with roti dough or use a piece of foil paper and seal the top. Cook the biryani for 45 minutes to a hour on low heat. Hyderabadi dum biryani is ready. Serve it with boil eggs and raita.