Showing posts with label Main course - Non Veg Mutton. Show all posts
Showing posts with label Main course - Non Veg Mutton. Show all posts

Friday 29 January 2016

Aab Gosht

Aab Gosht
This dish is made in several ways. As milk is added, it makes this dish unique. 
Ingredients
1/2 kg Mutton
1 cup Bengal Gram soaked
2 Medium size Onions chopped finely
3 Medium sized Tomatoes chopped
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Green Chilli paste
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Fennel powder
1/2 tsp Garam Masala powder
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
Salt to taste
1/2 cup Coconut Milk
1 cup Milk
1 tbsp Oil
1 tbsp Ghee

Method
Heat oil and ghee in a pressure cooker. Add onions and saute till translucent.  Add tomatoes, ginger and green chilli pastes, gram dal, turmeric, salt and mutton. Stir well for 5 minutes, add 1 1/4 cups of water and pressure cook till 3 whistles. After all the pressure releases open the cooker.  Add cumin powder, coriander powder, fennel powder, garam masala powder and pepper powder , stir and simmer for 10 minutes on low heat. Add coconut milk and milk and let it simmer for 10 minutes more. Serve hot.

Sunday 24 January 2016

Karahi Gosht


Karahi Gosht
Ingredients
1/2 kg Mutton
2 Onions sliced
1 medium size Tomatoes chopped
2 medium sized Tomatoes chopped to make puree.
1 tsp Green chillies paste
1 tsp Garlic cloves paste
1 tsp Ginger paste
2 tbsp Karahi Masala powder
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
½ tsp Red chilli powder
½ tsp Pepper powder
Salt to taste
2 tbsp Oil
Few Coriander leaves chopped for garnish 1 small pieces Ginger cut into juliennes for garnish

Method
Boil the mutton in a glass of water and keep it aside along with its stock. Grind the chopped tomatoes with half cup mutton stock. Take a wok, a 1 tbsp oil, add the tomato puree and 1 tbsp Karahi Masala and cook it for 4 to 5 minutes. Keep it aside. Heat remaining oil in a wok,  add sliced onions, saute it till brown in colour. Add the chopped tomatoes, when the  tomatoes are tender, add turmeric powder, red chilli powder, garam masala powder, 1 tbsp Karahi masala powder, pepper powder, salt, garlic paste, ginger  and chilli paste. Cook it for 2-3 minutes. Add the mutton, tomato puree and remaining stock. Stir, cover and cook for 15 minutes on low heat.  Garnish with ginger juliennes and chopped coriander leaves. Serve it hot with Naan,  Roti or Paratha and sliced onion.

Karahi Masala powder
Ingredients
2 tbsp Coriander seeds roasted
1 tbsp Cumin seeds roasted
1/2 tbsp Pepper Corns
4 Red Dry Chillies
6 Cloves
1 stick Cinnamon
4 Green Cardomon
1 tbsp Kasuri Methi
1 tsp Turmeric powder

Method
Grind  all the above ingredients in a grinder in to a powder.

Saturday 12 December 2015

Mangshor Malai Curry Mutton cooked in Coconut Gravy

Mangshor Malai Curry
Mutton cooked in Coconut Gravy

Ingredients
1 kg Mutton cut into pieces
3 medium size Potatoes cut into four pieces
2 Onions cut in to half and sliced
2 Onion paste
1 tbsp Garlic paste
1/2 tsp Ginger paste
1 tsp Red Chilli paste
2 Bay leaves
2 Green Cardomon crushed
1 small  stick Cinnamon crushed
6 Pepper corn crushed
4 Cloves crushed
Salt to taste
1 tbsp Sugar
1/2 tsp Turmeric powder
1 cup Curd
2 cups Coconut milk
3 tbsp Mustard oil
1 tbsp Ghee

Method
Take a bowl, add the mutton, curd, salt, turmeric powder, chilli paste,  ginger, garlic and onion paste. Mix the spices with mutton. Keep it to marinate for an hour. Take a pressure cooker. Add mustard oil. Add the potatoes and stir fry till brown, remove and keep it aside. Add the ghee in the cooker. Add the bay leaves, cloves, cardamon, pepper corn, cinnamon, sugar and the sliced onions, saute the onions till light brown in colour. Add the marinated mutton. Stir and cook for 20 minutes till the marinated juices reduces a bit. Add the potatoes, 2 cups of water and coconut milk. Cover the lid and give 4 whistles. Switch of the gas. Once the pressure releases, open the lid. Serve hot with rice.

Wednesday 9 December 2015

Pathar Bangla.. Countryside Mutton Gravy

Pathar Bangla..
The English meaning I would assume should be Countryside Goat..
This is a 100 years old local countryside recipe from West Bengal. This recipe is take from the book "Thakur Barir Ranna"...... The recipes printed here are from Rabindranath Tagore's kitchen...
The original recipe say to take ghee in a pan, then add Turmeric, Chillies, Ginger, Onion paste, lots of coriander paste and curd. Saute and stir cook the masala for some time. Add salt, sugar, and mutton. Stir it for some time more. Add water, add some onions cut into cubes. Cover and let it simmer for some time. Add the potatoes. Once the potatoes and mutton is cooked, sprinkle roasted cumin seeds powder... It should be a liquid gravy.

My recreated recipe is
Ingredients
750 grams Mutton pieces
2 Potatoes cut into 4 pieces
2 Onion paste
8 Garlic paste
1 tsp  Ginger paste
1 Onion cut into cubes
1 Tomato cut into cubes
1 1/2 tsp Red Chilli paste
1 tbsp Coriander paste
1 tsp Turmeric powder
1/2 tsp Roasted Cumin seed powder
1 tbsp Sugar
Salt to taste
1/4 cup Curd
3 tbsp Ghee

Method
Take a pressure cooker. Add ghee. Let it heat. Add the onion paste, garlic, ginger, turmeric, chilli paste, coriander paste and beaten curd. Stir it and cook for 3 minutes. Add the salt, sugar and mutton. Stir it and cook for 10 minutes. Add the cubed onion and tomato. Stir it for 5 minutes more. Add 8 cups of water. Let it simmer for 10 minutes. Add the potatoes. Close the lid and give 4 whistles. Let the pressure release. Open the lid and sprinkle roasted cumin powder on the mutton gravy.

Sunday 6 December 2015

Mutton Raan Roast with Saffron Pulao Su's Style

Mutton Raan Roast with Saffron Pulao Su's Style
I love the Raan Rice at Persian Darbaar at Bandra... After I shifted from Bandra, I did not get a chance to go there. I had it in mind for many days to make it at home... So finally made it at home... though this is a completely different recipe, an experiment from my kitchen...


For the Mutton Raan Roast
For Marinating the Mutton leg Stage 1
Ingredients
1 Mutton leg
1 Lime juice
Salt to taste

Method
Make deep slits on the mutton leg with a sharp knife on both the sides. Rub the lime juice and salt on the mutton leg and marinate it for 30 minutes.

For Marinating the Mutton leg Stage 2
Ingredients
Marinated Mutton
8 Garlic cloves
4 Green Chillies
1 cup Mint leaves
2 tsp Arabic Spice Powder
Salt to taste
2 tbsp Oil

Method
Corsley grind the garlic, chillies and mint leaves. Mix oil, Arabic spice masala and salt. Rub the masala paste on the mutton leg.  Wrap it up in the foil paper and refrigerate it. Marinate it overnight.


For Roasting the Mutton leg
Ingredients
Marinated Mutton leg
2 tbsp Melted Butter
Handful of Bay leaves or All Spice leaves

Method
Roast the leg in a  pre-heat oven at 200 degrees Celsius for 2 hours. The first 30 minutes roast it covered with foil paper and keep a tray of water on the lower shelf with bay leaves or all spice leaves. After 30 minutes take the mutton leg out of the oven and  baste it with butter on both the sides. Cook it open in the foil for 1 hour 30 minutes, turning it after 15 minutes and cooking it again. If the water in the below shelf tray evaporates then add more water. This will keep the meat moist. Now baste it again with butter on both the sides. Continue roasting. Last 10 minutes take the mutton leg out of the foil and put it on the wire rack and roast it turning after 5 minutes, cook till done.  When done, serve it with Saffron Palau and Salad.



P. S. Don't discard the juices collected in the foil... use it for the Pulao.

For the Saffron Pulao
Ingredients
1 1/2 cups Basmati Rice washed and soaked for 30 minutes
2 Onion  Slice
6 Garlic crushed
2 Green Chillies chopped
2 Dry Red Chillies chopped
2 Bay leaves
8 Black Pepper Corn
1 Stick Cinnamon
4 Cloves
2 Green Cardomon
1 Star Anise
5 Alu Bukhara
1 tbsp Raisin
2 tbsp Almond and Pistachio flakes
1/2 cup Milk
Juice retained from Mutton leg roast
3 Pinch of Saffron
Salt to taste
1 tbsp Sugar
1 tbsp Oil
1 tbsp Butter

Method
Take a pot, add oil and 1/2 tbsp butter. Add the bay leaf, cinnamon, cloves, cardamom, star anise,  garlic, green and red chillies and  onion. Fry the onion till translucent. Add the raisins, Alu Bukhara,
1 1/2 tbsp Almond and Pistachio flakes. Sauté it for 2 minutes. Add sugar,  salt, juice from the roast, milk,  2 pinch of saffron and 2 cup water. Let it simmer for 5 minutes. Add the rice and cook till done. Add the remaining butter.  Garnish with remaining saffron, almond and pistachio flakes. Serve it with the mutton leg roast and salad.


Arabic Spice Powder
Ingredients
2 tbsp Peppercorns
2 big sticks of Cinnamon
1 tbsp Cloves
1/2 tbsp Cardomon seeds
6 Red Dry Chillies
1 small Nutmeg
1/4 cup Coriander seeds
1/4 cup Cumin seeds
1/2 tbsp Turmeric powder

Method
Blend the above ingredients together in a blender and make it into a powder

Tuesday 1 December 2015

Mutton Stew 

Mutton Stew 
Ingredients
500 Mutton pieces
2 Potatoes cut in to big cubes
1 Carrot cut in to big pieces
1 Capsicum cut into big pieces
Small size Cauliflower florets cut into 4 pieces
1 Tomato cut into 4
Few French beans cut in to 2 pieces each
1 Onion cut into big pieces
6 Garlic cloves crushed
1 tsp Ginger grated
1/2 cup Green Peas
2 Green chillies slit
2 Bay leaf
Whole garam masala
2  Cardamom
1 stick cinnamon
4 Pepper corn
2 Cloves
Salt to taste
1/2 tsp Pepper powder
1 tbsp Sugar
2 tbsp of Whole Wheat Flour or APF
1 tbsp Ghee

Method
Heat ghee in a cooker and add the bay leaf and whole garam masalas, garlic, ginger  and Mutton. Saute it for 10 minutes. Add the onion, salt, sugar and all the vegetables. Stir and cook for 10 minutes.  Sprinkle the flour and stir well for 2 minutes.  Add 6 to 8 cups of water. Pressure cook it and give 3 whistles, once done, serve it with hot rice.

Wednesday 18 November 2015

Chettinad Mutton Gravy

Chettinad Mutton Gravy

For Chettinad Masala Powder
Ingredients
10 Dry Red Chillies
2 tsp Cumin seeds
3 tbsp Coriander Seeds
1 1/2 tbsp Fennel seeds
1 tbsp Poppy seeds
2 medium sticks Cinnamon
6 Green Cardamom
1 tbsp Peppercorns
1 Star Anise

Method
Dry roast the spices and when cool, grind it into fine powder. Store it in a air tight container, in dry cool place.

For Wet Coconut Paste
Ingredients
1/4cup Fresh Coconut (grated)
1tsp Fennel seeds

Method
Grind the coconut and fennel seeds into a wet paste and keep it aside.

For the Mutton Gravy
Ingredients
500 grams Mutton pieces
2 Onion chopped
1 Tomato chopped
Few Curry Leaves
1 tbsp Garlic paste
1/2 tsp Ginger paste
1 tsp Tamarind paste
1/2tsp Turmeric powder
2 tbsp Chettinad Masala powder
Salt to taste
1 small stick Cinnamon
2 Cloves
2 Cardamoms
1/2 tsp Fennel seeds
2 tbsp Oil
2tbsp Coriander leaves chopped

Method
Heat the pressure cooker and add oil. Add cinnamon, cardamom, cloves, fennel and curry leaves, saute it for a minute, add the ginger garlic paste and stir for few minutes.Add the chopped onions and cook it till light brown in colour, add the tomatoes, turmeric, salt and tamarind. Stir it and let it cook for 5 minutes, add the mutton pieces. Stir and cook the mutton pieces for 10 minutes. Add 4 cups of water, pressure cook until 5 whistles. Let the pressure release, open the cooker
and add the coconut paste, adjust the gravy according to the taste by adding water and masala powder if required. Simmer for 5 to 10 minutes. Garnish the with chopped coriander leaves.

Saturday 31 October 2015

Awadhi Mutton Biriyani, Galouti Kabab and Shirmal

Awadhi cuisine
Awadhi cuisine is from the city of Lucknow.The Awadh region has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Central Asia, Kashmir, Punjab and Hyderabad. The city is also known for its Nawabi foods. The bawarchis (chefs) and rakabdars (gourmet cooks) of Awadh invented the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.Their spreads consisted of elaborate dishes such as kebabs, kormas, biryanis, kaliyas, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas. The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients used like mutton, paneer, and rich spices, which include cardamom and saffron.
Information source Net


Awadhi Mutton Biriyani or the Dum Biriyani is slow cooked mutton cooked with rice on charcoal.
I have made this in a more easy and a quick way by pressure cooking the mutton and then giving it a dum.

Awadhi Mutton Biriyani

For Biriyani Masala
Ingredients
1 Cinnamon Stick
8-10 Cloves
2-3 tsp Cumin seeds
1 tsp Fennel seeds
2 tsp Coriander seeds
1 tsp Pepper corns
1 Star Anise
1 Mace
1 Black Cardamom
2 Green Cardamom
2 Dry Rec Chilli
2 Bay Leaves

Method
Grind all the above ingredients into a powder.

For the Wet Masala
Ingredients
6 Garlic cloves
1 piece of Ginger
2 to 4 Green Chilli
1 tbsp Mint leaves
1 tbsp Coriander leaves

Method
Grind all the wet ingredients into a paste.

For Cooking the Biriyani
Ingredients
1 kg Mutton washed and cut into pieces Pieces
750 Grams of Rice washed and soaked for 30 minutes
2 Onion Sliced
1/4 cup Curd
1/4 cup Milk
Few strands of Saffron
1/2 tsp Turmeric powder
2 tbsp of the Biriyani Masala
Wet Masala
2 Bay Leaves
2 Cloves
2 Green Cardomom
1 small Cinnamon stick
Salt to taste
2 tbsp Ghee
Few drops of Kewda or Rose essence
Few Mint and Coriander leaves chopped

Method
Take a cooker, add 1 1/2 tbsp Ghee. Fry the onions until brown in colour. Remove 1 tbsp brown Onion aside for garnishing. Add the bay leaves, Cardamon, cloves and cinnamon n the cooker. Add the mutton, sauté it for 10 minutes. Add the curd, wet masala, salt, turmeric powder, biriyani masala and salt, sauté it for 10 minutes. Add 4 cups water, close the lid of the pressure cooker, give 4 whistle or cook till the mutton is 80% done. Let the pressure release. Transfer the mutton and the gravy in the deep pot. The gravy in the pot should be double the quantity of the rice, (if the rice is 2 cups then the water should be 4 cups). Let the gravy simmer, spread the rice in the pot, on the gravy. Cover and cook, till the rice is almost 75 % done. Heat the milk, add the saffron, Kewda essence and remaining ghee. Mix it. Pour the milk on the rice. Sprinkle with coriander leaves, mint leaves and fried onions. Cover and seal the lid. Keep a thick skillet underneath the pot, cook the biriyani on dum, till steam comes out of the pot. Keep checking in between as the biriyani should not burn from underneath. Serve with raita or salad.

P.S. Usually the biriyani it slow cooked in pots on charcoal and wood fire. If using pressure cooker and it fasters the process of cooking, for the taste to enhance in the biriyani, cook the Biriyani few hours before serving.


Galouti kebab served with Shirmal...

The Galouti kebab is a famous Awadhi cuisine of Lucknow. The original dish is made from minced goat, gaur or buffalo meat and green papaya, traditionally used to tenderize the meat. After mixing with herbs and more than 100 spices, the very finely ground meat is shaped into patties and fried in pure ghee until it is browned. Galawati kebab was created for an aging Nawab of Lucknow. Wajid Ali Shah who lost his teeth, but could not leave his passion for eating meat. Galawati means "melt in your mouth" and was perfect for the toothless Nawab who continued savouring this until his last days.

I have tried to make Galouti Kababs in a guilt free and in a easy way which I have served with Shirmal... And made from whole wheat flour and yogurt instead of yeast and kept for proofing for 2 hours and then baked it.

For the Dry Masala powder
Ingredients
1/2 tsp Caraway seeds
1/2 tsp Coriander seeds
1/4 tsp Fennel seeds
1 Black Cardamon seeds
2 Green Cardamon
4 Cloves
1 piece Cinnamon
6 Black Pepper seeds
2 Red Dry Chillies
1 Mace
1 Star Anis
1/4 Nutmeg

Method
Grind all the above ingredients into a fine powder.

For the Kabab
Ingredients
250 grams Boneless Mutton
2 Green Chillies
6 Garlic cloves
1 piece of Ginger
2 tbsp of Roasted / Brown Fried Onions
2 tbsp of Roasted Garam flour
1 1/2 tbsp of Dry Masala Powder
Salt to taste
Ghee for Brushing

Method
In a blender, blend all the above ingredients into a fine paste. Take the paste out of the blender into a plate and mash it very well with the palms for 5 minutes or till dough starts to form. Keep it in the fridge for an hour or more, take a nonstick pan, brush ghee on it. Make small lime size balls(kababs) out of the paste. Press it between the palm to give it a oval shape. And fry it in the non stick pan, brushing ghee in between. Cook till brown on both the sides. Serve with ssliced onions, mint chutney and Shirmal.
P.s. Mutton keema is used, to make the Kabab, but even boneless mutton can be directly blended in the blender to make keema.

Shirmal is a saffron flavoured traditional mildly sweet flat bread made out of Maida, yeast and baked in a tandoor or oven. It is a dish made in Lucknow and many other countries and served with Kababs or Mutton Gravy. It has been influenced from the Mughal Cusine and is a delicacy of Awadhi cusine.


For the Shirmal
Ingredients
2 cups whole wheat Flour
Salt to taste
1 tsp Soda bicarbonate
1/2 tbsp Sugar
1 cup Yogurt
3 tbsp Milk
Few Strand of Saffron
1/2  tbsp Melted Ghee
Melted Butter for Brushing

Method
Warm up the milk, add saffron and sugar, dissolve the sugar. In a mixing bowl, add flour, salt and soda bicarbonate. Mix it, beat the yogurt, mix milk in the yogurt, keeping 1 tsp milk aside for brushing.  Add the liquid to the flour. Knead it to make a dough. Add ghee and knead it for 10 minutes. Keep it covered for 2 hours. Preheat oven to 200 degrees Celcius.Divide the dough into 4 equal sized portions. Roll out each portion into a circle of about ½ inch thickness and about 6 inch diameter. Prick the rolled dough with fork.When you are ready to bake brush them with saffron milk.Bake at 200 degrees Celcius for 15 to 20 minutes or until it become golden yellow color. Once the bread is baked and out oven, brush with melted butter.



Saturday 24 October 2015

Bengali Thali

Vijayadashami, also known as Dussehra, is one of the most important  Hindu  festivals. The name Dussehra is derived from Sanskrit. Dasha-hara literally means Dashanan ravan (the name of Ravan and in short  Dasha  and  Hara  (defeat) referring to Lord Rama's victory over the ten-headed demon king Ravana. The day also marks the victory of Goddess Durga over the demon Mahishasur. The name Dussehra is also derived from  Sanskrit Ahaha, which means day. For example, Aharnisha is derived from Ahaha+nisha. The Goddess fought with evils for nine nights and ten days. The name Vijayadashami is also derived from the Sanskrit words "Vijaya-dashami", literally meaning the victory on the dashami (Dashmi being the tenth lunar day of the Hindu calendar month). Diwali, the Festival of Lights, is celebrated twenty days after Dussehra.
Information Net source....


People celebrate Dasara with good food and sweets. In Bengal Mutton is cooked on this day. 
Dasara lunch
From below Left to Right
Korola Begun Bhaja (Bitter Gourd and Brinjal fry)
Kocho Chingri Bhaja (Small shrimps Fried with Onions)
Shokto (Mix Vegetable gravy)
Mangshor Jhol (Mutton Gravy)
Misthi Doi (Sweet Curd )
Malai Chamcham
Sandesh
Kher Kadam
Aam Chutney
Pan
Sweets are from Sweet Bengal..

Korola Begun Bhaja (Bitter Gourd and Brinjal fry)
Ingredients
2 Bitter Gourd cut into small pieces
2 Brinjals cut into cubes
1 Green Chillies slit
1 Red Dry Chilli
1/4 tsp Turmeric powder
Salt to taste
1 tbsp Mustard oil

Method
Take a wok. Add oil and heat it. Add red chilli. Sauté for 30 seconds. Add the bitter gourd and stir and cook on medium heat for 5 minutes. Add the brinjals, chillies, turmeric powder and salt. Stir occasionally and cook till the bitter gourd and brinjals have cooked.

 

Kocho Chingri Bhaja (Small Shrimps Fried with Onions)
Ingredients
1 cup small Shrimps cleaned
2 Onions sliced
1 Tomato cut into to strips
2 Green Chillies slit
6 Garlic cloves whole
Salt to taste
1/2 tsp Turmeric powder
1 tbsp Mustard oil
Few Coriander leaves chopped

Method
Take a pan. Add oil. Heat it. Add the onions, garlic and chillies.  Fry the onions till brown in colour. Add the shrimps, tomato, salt and turmeric powder. Sauté on medium flame till the shrimps are stirred fried. Garnish with coriander leaves.

 

Shokto (Mix Vegetable gravy)
Ingredients
Mix Vegetables
02 medium sized  Potato cut into 4 pieces length wise
2 medium sized  Brinjals cut into 4 pieces lengthwise
1 Drumstick cut into pieces
1/2 Radish cut into pieces length wise
4 to 5 Flat green Beans cut into 2 pieces
1 small Bitter Gourd  cut into pieces fried
1 tsp Ginger Paste
Few piece of Boris fried
1/4 tsp Panch Paran roasted and ground
1/4 tsp Panch Paran
1 Bay leaf
1 Red Dry Chilli
1/2 tsp Mustard seeds
1/4 tsp Poppy seeds
1/2 tsp Celery seeds
4 tbsp Milk
Salt to taste
1/2 tsp Oil
1/2 tsp Ghee

Method 
Take 1/2 tsp oil, add bayleaf, Panch Phoran and red chilli. Sauté it for 1 minute. Add ginger and saute it for few seconds. Add the vegetables. Sauté it for 4 to 5 minutes. Add water, stir and let it simmer till the vegetables have cooked. Add salt. In a blender add milk, mustard seeds, poppy seeds and celery seeds. Make a paste out of it. Add the paste to the gravy, add fried bitter gourd and the boris. Let it simmer for 2 minutes. Add ghee and sprinkle roasted Panch Phoran roasted powder. 



Mangshor Jhol (Mutton Gravy)
Ingredients 
1 kg Mutton pieces
2 Potaoes cut into big cubes 
2 Bay leaves 
2 tbsp Mustard Oil 
1/2 tsp Ghee 
1/4 tsp Garam Masala 

For the paste grind all the below ingredients 
2 Tomato chopped
2 Onion chopped
3 to 4 Green chillies
1 small piece of Ginger
4 to 5 Garlic cloves
1/2 tsp Turmeric powder 
Salt to taste 
1 tsp Cumin seeds
1 tsp Coriander seeds
2 Red Dry Chilli 
2 Cloves
1 small stick Cinnamon 
2 Green Cardomom 


Method
Marinate the mutton with the paste for 2 hours. 
Take a pressure cooker. Add Mustard oil. Heat it, add the potatoes and fry it. Remove and keep the potatoes aside. Add the marinated mutton. Stir and cook for 10 minutes on medium flame. Once the marinated juices reduces add  4 cups of water or more as required and add the potatoes. Cover and give 3 whistles or cook till the mutton has cooked. Add ghee and sprinkle garam masala powder. Serve hot. 








Saturday 3 October 2015

Moroccan Kababs served with vegetables and Doi Begun...

Moroccan Kababs served with vegetables and Doi Begun... 

Healthy Fusion... Combining the recipes of the 2 countries India and Morocco... 
The other day I had been to a food event where Oriya food was on the lime light ... The Oriya food though not so popular is super tasty. One of the quick and easy dish which is Doi Begun was taught to us by Chef Ananya Banerjee on the day of the event. The Brinjals are cut into half and fried in hot mustard oil and then the beaten curd was poured over the fried brinjals and tempered with seasoning and garnished with roasted cumin and chilli powder... It is an excellent side dish to go with the main course. Though she had fried the brinjals here I have grilled the brinjals to make a healthy version... I wanted to give the  Doi Begun a different look, so I served the Doi Begun with Morrocan Kabab and vegetables. Moroccan Kabab is again a healthy dish with aroma of spices flowing in. The main ingredient is mutton or chicken but either of the ingredient like cottage cheese, tofu, mushrooms can be used. It is marinated in curd, lime juice and Moroccan seasoning. Once marinated it is grilled  with vegetables and served with mint curd. The Doi Begun was thoroughly enjoyed with the Moroccan Kabab. 

Doi Begun (Brinjals with Curd)
Ingredients
4 medium long size Brinjals cut into half or take one big Bringal cut into half and cut into thick slices
Rock Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Mustard seeds
Few Curry Leaves
1 Or 2 Green Chilli chopped
1 cup of Curd 
Few Drizzels of Mustard oil
Sprinkle of Seasoning Powder

Method
Take the cut brinjals. Rub salt and turmeric powder on the brinjals. Take a baking tray. Spray mustard oil on the baking tray. Place the brinjals. Drizzel mustard oil on top of the brinjals. Grill the brinjals at 200 degrees celsius for 15 minutes. Turn the brinjals and grill for 15 minutes more until brown in colour. Take curd in a mixing bowl, beat the curd with salt. Take a pan, add 1/4 tsp Mustard oil, let it heat. Add the mustard seeds, curry leaves and chopped chillies. Let the mustard seed crackle. Take a serving dish. Arrange the brinjals on the plate. Pour the curd over the the brinjals, then pour the mustard seed seasoning on the curd. Garnish with roasted cumin and chilli seasoning powder on top. 

For the Seasoning Powder
Ingredients
1/2 tsp Cumin seeds
1 Red Dry Chillies

Method
Take a pan. Add the chilli and the cumin seeds. Roast the cumin seeds till light brown in colour. Cool it down and then grind it. 



Moroccan Kabab with Vegetables

For the Vegetables 
Ingredients 
1 of Any Vegetables can be taken and cut into thick strips (Onion, Capsicum any colour, Tomato, small Zuchinni)
4 Mushroom 
1 tsp of Mint leaves
Salt to taste

Method
 Take the Tomato,cut it into half. Scoop the pulp out and cut into strips. Cut the other remaining vegetables into thick strips. Keep it aside. 
(I have used only capsicum and mint)

For the Kabab
Ingredients
250 grams of boneless Chicken or Mutton cubes OR Cottage Cheese or Tofu cubes 
1 1/2 cup Curd
1 tbsp Garlic Paste
1 tsp Lime juice
1/4 cup Mint Leaves chopped 
1 tbsp Moroccan seasoning 
Salt to taste

Method 
Take a mixing bowl. Mix all the above ingredients and marinate overnight or for 8 hours. Take some bamboo skewers and soak them in water. Take one skewer and insert 4 to 5 pieces of the meat cubes. Repeat the same process with the rest of the remaining meat. Arrange the skewers on a baking tin. Pour some marinated juices on the pieces and keep the remaining juices aside. Spread the cut vegetables and mint leaves on the tray. Grill the kababs and vegetables at 200 degrees celcius in a preheated oven for 15 minutes. Take the tray out, remove the vegetables and keep it aside. Turn the meat cubes. Add few spoon of the marinated juices on the pieces. Put the tray back in the oven and grill for 15 minutes. Keep turning after 15 minutes and keep adding the juices or other wise the meat pieces will dry up. Total Grilling time is approximately for an hour or till tender. 
If using Cottage cheese, Tofu or Mushroom 
The marinate for an hour. Insert it in a bamboo skewer. Repeat the same process as the meat cubes.Then grill for 10 minutes at 200 degrees celcius in a pre heated oven, turning after 10 minutes and applying the marination to keep the cottage moist. Grill Adani for 15 minutes. 
To serve take a plate. Arrange the skewers on the plate. Add the grilled vegetables on the sides. Add few pieces of Doi Begun and sprinkle the seasoning of Doi begun that is roasted cumin and chilli powder. Garnish with few mint leaves. 

Moroccan Seasoning
Ingredients
1 tsp Cumin seeds
1 tsp Coriander seeds
1 Mace
1/4 tsp Ginger powder
1/4 tsp Nutmeg powder
1/2 tsp Red chilli powder
2 Cloves
1 small pieces of Cinnamon 
1 Green Cardamon 

Method
Take all the above ingredients and grind it into powder.

Thursday 1 October 2015

Aloo Gosht ka Shorba


Aloo Gosht ka Shorba
Ingredients
500 grams Mutton
1 Onion grated
1 Tomato grated
2 Potato cut into cubes
1 tbsp Garlic paste
1/2 tsp Ginger paste
1/2 tsp Tumeric powder
1 tsp Coriander powder
1/2 tsp Chilli powder
1/2 tsp Garam Masala powder
1/4 tsp Pepper powder
Salt to taste
1/4 tsp Cumin seeds
1 Bay Leaf
1 Red Dry Chilli
2 tbsp Curd
1/4 cup Fresh Mint Leaves
2 tsp of Oil
1/4 tbsp Ghee

Method
In a pressure cook heat oil, add cumin seeds and 1 red chilli and 1 bay leaf, let the cumin seeds crackle. Add the onion, garlic and ginger paste, stir for few seconds till it changes its colour.
Add the mutton pieces and saute for 2 to 3 minutes. Add the tomato, curd, turmeric powder, chilli powder, coriander powder, cumin powder, garam masala powder and the salt. On a low flame stir and cook the mutton for 5 minutes till the masala incoperates well with the mutton. Add 1 cup of water and pressure cook and give 2 whistles. Let the pressure release. Open the cooker, add the potatoes, mint leaves keeping few leaves for garnishing and 4 cups of water.Pressure cook and give another 3 to 4 whistles or till the mutton is cooked. Let the pressure release, open the cooker and add the ghee, pepper and few mint leaves for garnishing. Have it hot.

Sunday 13 September 2015

Methi Aloo Gosht Achari

Methi Aloo Gosht Achari
For the paste
Ingredients
1 Onion chopped
1 Tomato chopped
4 Garlic cloves
2 Green Chillies
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds
1 tsp Coriander seeds
1/2 tsp Fennel seeds
1/4 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Garam Masala powder
Salt to taste

Method
Grind all the above ingredients into paste.

For Cooking the Mutton
Ingredients
750 grams Mutton cubes
1 small Onion chopped
1 Tomato chopped
1 Cup Fenugreek leaves Chopped
2 Potatoes cut into big cubes
6 Garlic chopped
3 Kashmiri Red chilli cut into pieces
Masala Paste
4 tbsp Mustard Oil
1/2 tsp Kasturi methi Roasted

Method
Take a pressure cooker. Add oil and heat it till the smoking point. Lower the flame. Add garlic and red chillies. Sauté it for 2 minutes. Add the onion. Sauté it till the chopped onion is translucent. Add the mutton pieces. Sauté the mutton for 5 minutes. Add the methi leaves and the paste. Sauté and cook the mutton for 10 minutes. Add the tomato and potatoes. Stir it and cook for 20 minutes, stirring it occasionally till the water has dried up and the oil starts to separate from the masala. Add 2 cup water. Close the lid and give 4 whistle or till the mutton has cooked. Sprinkle roasted Kasturi methi and serve with hot parathas.

Thursday 27 August 2015

Tawa Kaleji Masala

Tawa Kaleji Masala
Ingredients
500 grams Mutton liver cut into pieces
2 Onions Finely Sliced
1 tbsp Garlic paste
2 tsp Green Chillies chopped
Salt to taste
1/2 tsp Turmeric powder
1/2 tsp Cumin Powder
1 tsp Coriander powder
1 tsp Garam Masala powder
1 tsp Red chilli
1/2 tsp Pepper powder
1 tsp Dry Mango powder
2 tbsp Oil
1 tbsp Green coriander finely chopped
1 tbsp Lime juice
1 Onion Sliced for Garnishing

Method
Heat a skillet, heat oil. Add garlic and sauté it for few minutes. Add the liver, sauté it for 2 minutes. Add onion slices, cover and cook. Stir it occasionally. Cook for 5 minutes on low flame. Add turmeric powder, red chili powder, cumin powder,coriander powder, black pepper, garam masala powder and salt. Stir fry till the liver is cooked and the ingredients have combined well. Add dry mango powder and mix well.  Sprinkle chopped green chillies and chopped green coriander leaves on top. Add onion slices. Serve hot Tawa Kaleji with chapatti or paratha or pav.

Wednesday 19 August 2015

Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti

I studied in a Parsi school and had many Parsi friends..I attended many Parsi weddings and Novjote ceremonies where variety of food was served in on a Banana leaf.... Lemonade or Dukes Raspberry drink was also severed along with the food.. So today going back to my childhood days and remembering my Parsi friends I cooked...
Brown Rice, Dhasak, Masala Pomfret Fry, Salli Boti and Nimboo Pani

Brown Rice
Ingredients
1 cup Basmati rice washed and soaked in water for 30 minutes
1 large onion sliced
4 Cloves
3 Cardamoms
1 small piece Cinnamon
4 Pepper corns
1 tbsp Sugar
Salt to taste
2 tbsp Oil
Method
Take oil in a pot. Heat it, add cloves, cardamom, cinnamon and Peppercorn. Sauté it for 2 seconds. Add the onion and fry. While the onion is frying.. Caramelised the sugar, add 1/4 cup water in the sugar. Once the onions are brown in colour. Add the caramelised sugar water, 2 cup more water and salt. Let the water boil once. Add the rice and cooked till done.
Dhansak
Ingredients
1/4 cup yellow lentils
3 tbsp split Bengal Gram
3 tbsp split Green Gram
3 tbsp split Egyptian Lentils
1/2 cup Pumpkin-peeled and diced
1/2 cup Egg plant diced
1 Potato peeled and diced
1 cup fenugreek leaves washed and chopped
1  Onions grated
1 Tomato grated
1 tsp Ginger paste
1 tsp Garlic paste
1/2 tsp turmeric powder
3 tbsp Dhansak masala
Salt to taste
1 tbsp Lemon juice
Method
Take a pressure cooker. Add all the soaked dals, vegetables, salt and turmeric powder. Add 3 cups of water and pressure cook it. After the pressure releases, blend the dal  with a blender. Take a wok. Add oil and heat it. Saute onions, garlic and ginger, till they turn light brown in colour. Add the tomatoes and dhansak masala and saute it till  2 minutes. Add the seasoning to the dal, then simmer the for  5 minutes. Shut the flame and add lemon juice. Serve hot.
P.S.  I have made it vegetarian. But 250 grams Mutton cubes  are to be add in the dal while pressure cooking the dal.. After the pressure releases. Take the mutton cubes out and keep it aside. Blend the dal and then add the mutton pieces back into the dal. Rest of the process is the same.   

Masala Pomfret Fry
Ingredients
4 medium size Pomfret fish
1 tsp Garlic paste
1 tbsp Lime juice
1/2 tsp Turmeric powder
1 tsp Chilli powder
1/2 tsp Cumin powder
Salt to taste
1/2 cup Simolina
Oil for shallow frying
Method
Apply all the powder masala, salt, Garlic paste and lime juice on the pomfrets. Marinate and keep it for an hour. Sprinkle Simolina on the fish. Heat oil in a pan and fry the fish till golden brown in colour. Serve it hot with sliced onions and lime..

Salli Boti
Ingredients
500 grams  Chicken or Mutton cubes
6 Dry Apricotes
1 Onions finely chopped
1 Tomato finely chopped
1 tsp Ginger  paste
1 tsp Garlic  paste
1/2 tsp  Red chillies powder
1/2 tsp Turmeric powder
1/2 tsp Garam Masala powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1 tsp Sugar
1 tbsp Vinegar
2 tbsp Oil
2 tbsp chopped Coriander leaves
Salli or  Potato chips, for garnishing
Method 
Take a bowl and marinate the meat with ginger, garlic and salt for 3 hours. Heat oil in a large pan and add the chopped onions. Fry to a light brown. Add the marinated meat into the pan, sprinkle the dry powder  spices and sugar,  sauté for 5-7 minutes. Add few tbsp of water to avoid burning. Add the tomatoes, apricots and 2 cups of water. Cover and cook tiĺl the meat is tender. Add vinegar and chopped coriander,  simmer for another 3-4 minutes. Add the Salli on top of the meat. Serve hot with rice.


Tuesday 4 August 2015

Mutton curry Bengali style ( Mangshor Jhol)

Mutton curry Bengali style
( Mangshor Jhol)
For marinating the Mutton
Ingredients
1 kg mutton
1/4 cup curd
Salt to taste
1 tsp mustard oil
1/2 tsp turmeric pd
Mix all the ingredients and keep it for 1 hour.

For the paste
Ingredients
2  medium size onions roughly chopped
4 pieces of garlic
1 piece ginger
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 stick of cinnamon
2 green elachi
4 cloves
4 green chillies
3 kashmiri chillies
Grind all the ingredients in to a fine paste.

For cooking
Ingredients
4 medium size potatoes cut in to 2 pieces
2 medium size onions sliced
1 big tomato chopped
6 tblsp spoon mustard oil
1 tbsp ghee
1/2 garam masala pd. ( 1 elachi,

Method
Take a pressure cooker. Add mustard oil. Heat it well. Add the chopped potatoes and fry it. Take the potatoes out and keep it aside. Add sliced onions and fry it well till golden brown. Add the paste and fry it well till the oil starts separating on slow fire. Add the marinated mutton, continue cooking on slow fire till the mutton mixes well with the masala.Add salt as per taste as salt was added in the marination also. As the oil begins come out of the mutton as the potatoes, tomatoes and half jug water. Pressure cook till 4 whistle. After the pressure realises add the ghee and garam masala pd. Have it with plain hot basmati rice........

Monday 3 August 2015

Bengali style Mutton Biryani

Bengali style Mutton Biryani

Ingredients

750 grams   meat
500 gm. of basmati rice washed and soaked in water for at least 30 minutes
4 tbsp ghee
2 tbsp. ginger paste
1 tbsp. garlic paste
4 potatoes cut into halves
1 large onion finely chopped
1 cup  curd
2 tsp. Kashmiri  chilli powder
Few drops Kewra essence
Few strands of saffron soaked and 1 tsp kesar colour in 2-3 tbsp. of warm milk
Salt  to taste
1 tsp Sugar
2 green cardamom
1 cinnamon stick
2 bay leaves
2 cloves
5 pepper
2 tbsp of chopped coriander leaves
4 boiled eggs

Make a powder from the masala:-
2" cinnamon stick
6 cloves
3 green cardamom
1/4 of a whole nutmeg
1/2" mace
1 tsp. cumin seeds
1tsp of pepper corn

Method

Cook the pre soaked rice in enough water seasoned with salt, green cardamom, cinnamon stick, bay leaves, pepper and few cloves. Cook till the rice is almost done. Drain the rice on a colander and spread on a flat plate.

Take ghee in a heavy bottom pan or in a pressure cooker and heat it. Add chopped onion and fry till they are brown. Add the meat pieces and sear them on high heat. Add ginger, garlic paste and stir the meat pieces. Once the raw smell goes away add the curd and Kashmiri chili powder. Add the potato, salt and sugar and saute the meat and  add the masala powder. Cook till the potatoes are 90% boiled. Remove the potatoes and keep them aside. Rest 10% cooking will be done in Dum.

If required add water as per requirement or else   cook the the meat pieces in a pressure cooker.
Now  assemble the biryani. Take a heavy bottom pan. Add one layer of rice and then the mutton pieces, some potato pieces and some gravy. Repeat the layer. The last layer will be rice.  Add the boil eggs on top. Now add saffron and kesar colour milk on top of the rice, also add a few drops of kewra water. Add some melted ghee . Sprinkle with fresh coriander leaves.   Cover the biryani pot tightly. Now we are ready to put the biryani for Dum.
Put the vessel on a thick tawa or charcoal so that the bottom does not get burnt.  Cook it on a low heat for 30 minutes. Once done  keep it off the fire for at least an hour before serving. Serve it with green salad.

Lal Maas

Lal Maas

Ingredients
1 kg mutton cut into cubes
8 whole red chillies soaked in water for 30 minutes and ground into fine paste
Salt to taste
1 tsp garam masala powder
1 tsp coriander powder
1/2 turmeric powder
1/2 tsp chilli powder
2 bay leaves
1 green cardamom
1 small stick cinnamon
2 cloves
1 cup curd
1 tbsp ginger garlic paste
3 tbsp ghee
1 whole red chilli
1 tbsp coriander leaves

Method
Take a pot. Add 2 tbsp ghee. Add cloves, cinnamon stick, 1 green cardamom and bay leaves. Add onion and fry till light brown in colour. Add chilli paste and ginger garlic paste. Sauté it for 5 minutes on low flame. Add turmeric powder, salt to taste, coriander powder and garam masala powder. Sauté it for a minute and add the mutton cubes. Sauté it for 10 minutes and add the curd. Keep stirring for 10 minutes. Add about 2 cups of water. Cook the mutton till done on a low flame. For tempering take a pan add ghee and 1 whole red chilli and 1/2 chilli powder and before the chilli powder begins to change it's colour take off the gas and pour over the Lal Maas gravy. Garnish it with coriander leaves.

Sunday 2 August 2015

Spicy Stired fried Mutton liver with Vegetables

Spicy Stired fried Mutton liver with Vegetables
Ingredients
250 grams Liver cut into thick strips
1 big size Potato cut into thick strips
2 Onions cut into thick slice
2 Green Capsicums cut into thick strips
2 Tomatoes remove the seeds and cut into thick strips
2 Green Chillies slit
4 Bird's eyes red Chillies slit
3  Garlic Cloves chopped
Salt to taste
1/2 tsp Pepper powder
2 tbsp Worcestershire sauce
1 tsp Honey
2 tbsp Oil
Few chopped coriander leaves...

Method
Take a pan, add oil and heat it. Add garlic. Saute it for few seconds. Add the onions and green chillies,  stir fry till translucent, then add the Capsicum. Stir fry on full flame for 3 minutes, add the potato and stir fry for another 3 minutes. Add the liver and stirring occasionally on full flame cover and cook for 5 minutes. Add the salt, pepper powder, honey, worcestershire sauce,tomatoes and red chillies. Stir fry and cook till the potato and liver is cooked. Garnish with coriander leaves. Serve with bread.

Thursday 30 July 2015

Mutton Anokhi

Mutton Anokhi
This  is an experimental recipe from my kitchen. I am sure you will love it.
For Marinating the Mutton
Ingredients
500 grams Mutton cut in to medium size cubes
4 tbsp Curd
4 tbsp Coconut Milk
2 tbsp Malai
1/2 tsp Ginger paste
1 tsp Garlic paste
2 tbsp Onion paste
2 Green chilli paste
1/4 tsp Pepper powder
1/2 tsp Garam Masala powder
1 tsp Fennel seed powder
Salt to taste
2 tbsp Oil
Method
In a mixing bowl marinate the mutton with all the above ingredients for 6 hours or overnight in the refrigerator.
For cooking the Mutton
Ingredients
Marinated Mutton
300 grams Basmati Rice soaked for 30 minutes and cooked 75 %
1 onion cut in to half and sliced
1 Bay leaf
1 Star Anise
2 Tomato paste
1 Kashmiri Chilli paste
2 pinch Saffron
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
Salt to taste
Chopped Coriander leaves for garnishing
Method
Take a pan. Add 1 tbsp of Ghee, let it heat. Add bay leaf and star anise. Sauté it for few seconds. Add the onion. Sauté the onion till translucent. Add the chilli paste, tomato paste, 1/2 cup water, salt, turmeric powder and saffron. While the tomato paste is simmering on low flame, take a deep baking tray. Take 2 sheets of big foil paper double than the size of the tray. Keep the foil paper over the other foil paper. Spread and adjust the foil on the tray. Take the marinated mutton pieces  and put on the foil, add the remaining marinate to the tomato paste. Mix the gravy properly and simmer over medium flame. Cover and wrap the foil properly. Add 1/4 cup water in the baking tray. Pre Heat the oven at 200 degrees Celsius.  Check on the gravy, cook the gravy till thick. Add the rice to the gravy. Mix the rice properly with the gravy. Keep it aside. Cook the mutton pieces in a oven at 200 degrees Celsius for an hour or more  till the mutton is tender. Open up the foil and grill it for 15 minutes stirring the mutton pieces in between at 200 degrees Celsius. Add rice on a serving plate, add the mutton pieces and the gravy on top of the rice. Garnish with coriander leaves. Serve it with tomato and onion salad.

Saturday 25 July 2015

Bhapa Mangsho ( Bhapa Mutton )

Bhapa Mangsho ( Bhapa Mutton )
Ingredients
500 grams Mutton cleaned and washed
1 tablespoon Mustard oil
Salt to taste
1 Green or Red chilli slit
1/2 tsp Turmeric powder
1 tbsp chopped Coriander leaves

For Grinding
2 Dry chillies
1 Green chilli
4 Garlic cloves
1 small Ginger piece
4 tablespoon grated coconut
4 teaspoon mustard powder
1 tbsp Poppy seeds
3 tbsp Curd

Method
Grind the above ingredients into paste. Strain the paste. Add the paste, salt, turmeric powder, green chillies and mustard oil to the mutton. Mix it. Marinate for 2 hours. Take a air-tight steel container. Transfer  the mutton in the container. Take a pressure cooker, add water in the cooker for steaming. Put the container in the cooker. Let it cook till 8 whistles or till the mutton is tender. Add the coriander leaves for garnishing. Serve it with hot rice.