Monthly Archives: July 2012

Mutton Korma

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Mutton korma

Mughlai preparation, very rich but mouth melting . Sweet and spicy curry at the same time is just finger licking. Made it today for the lazy sunday…..

Ingredients:

Lamb cubed 1 1/2 kg, ginger garlic paste 2 tabsps, curd thick 1 cup,  Onions boiled 3 and grinded with 7 to 8 green chillies, ghee 3 tabsps, garam masala powder 2 tsps, coriander cumin powder 1 tabsp, turmeric powder 1/2 tsp, chat masala 1/2 tsp, lemon juice of 1 whole , salt to taste, cream 200 ml, nuts like cashew, pistachios, almonds and sultanas 1 tabsp each soaked in hot cup of milk. 2 tabsp poppy seeds roasted and soaked with the nuts. Then all grinded into fine paste. Coconut cream 200 ml. sugar 3 tabsp and cardamon powder 2 tsps.

Method:

Marinate the meat in gingergarlic paste, curds, garam masala, turmeric, coriander cumin seeds powder and salt for 10 to 15 mins. In a heavy bottom pan, heat ghee and roast the marinated meat for 5 mins, add the onion chilli paste and pour 2 cups water , boil it and simmer it till it is tender. Then add the nuts paste, coconut cream, milk cream and cardamon powder, sugar and lastly squeeze a whole lemon. Let the whole mixture blend into thick, rich creamy gravy and serve hot with any flat bread.

N.

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Kanda Pohe

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The word Pohe makes me hungry and believe me for a person like me who dont like to eat veggies…this is the best escape to tell Mum, ” I have eaten pohe…not hungry for lunch ” Yes this is the most common breakfast made from puffed rice. For an Indian it is almost a daily breakfast.

Ingredients:

Puffed rice (Pohe) 2 cups washes and drained soft, 2 medium chopped onions, 4 green chillies chopped, curry leaves 7 to 8, oil 3 tabsp, cumin ,mustard seeds 1 tsp, asafetida 1/2 tsp, turmeric powder 1/2 tsp, coriander chopped handfull, lemon juice of 1 , peanuts 1 tabsp, cashewnuts (optional) , sugar 2 tsp and salt to taste.

Method:

In a wok heat oil and tamper the cumin mustard seed with asafetida, green chillies and curry leaves. Now add the nuts and onions, now add the sugar and turmeric powder. Add the pohe and salt and squeeze the lemon, cover it for 5 mins. And its done. Garnish with coriander leaves and can serve it even shev (Bhujiya) or curds. As you like it. Serve HOT.

N.

Dabba Gosht

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Dabba Gosht is a rare, exquisite, delicious, succulent, melt-in-the-mouth boneless mutton delicacy dish. It is a superb eating experience – generous boneless mutton pieces, soft, juicy, succulent, releasing scrumptious flavor as they melt in my mouth and the yummy, delectable luxuriously thick white gravy made rich, wholesome and nutritious by the sumptuous combination of ingredients like cashew  paste, fresh cream and eggs. It is a rare and magnificent eating experience which makes my mouth water even as I write this. Dabba Gosht is a supreme feast fit for the kings!

Ingredients:

Boneless lamb cubed 1/2 kg, (for the marinade -2 tabsp ginger, garlic, 4 to 5 green chillies and raw papaya 1 slice all grinded into a paste), fried onion paste 2 tabsp, 1 tabsp tomato puree, curds 3 tabsp, cream 3 tabsp, boiled egg 1, cashewnuts and almond paste 2 tabsp, ghee 4 tabsps, salt to taste, vermicelli boiled 4 tabsp, 1 egg beaten, garam masala whole 1/2 tabsp, tomato sliced 1, coriander a handful chopped and cardamom powder 1tsp. Fine potato crispies 4 tabsp.

Method:

In a heavy bottom pan heat ghee and crackle garam masala, add the marinated lamb sauté and pour 2 cups of water, cover it and let it cook on low heat. Once the meat is tender add the remaining ingredients except boiled egg,raw egg, coriander and sliced tomato which we garnish later.

Once the whole meat is blended and boiled properly add the beaten egg and let it cook for another 2 minutes. Now in the serving dish place the cooked meat, garnish it with coriander leaves, tomato slices, grated boiled egg and the potato crispies. Serve hot with rumali roti or any flat bread.

Forget the calories and just enjoy this heavenly feast !!!  😉

N.

Red Chutney !!!

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Made this mouth watering chutney and couldnt stop myself sharing it as it has all the yummy elements and goes well even on a slice of bread.

Ingredients:

Dried red chillies soaked in warm water for 10 mins, coconut grated 1 cup, 1/2 cup peanut crushed, garlic 15 cloves, salt, jaggery 2 tabsp, 1 whole juice of lemon and 1 tabsp of oil.

Method:

Grind all the above ingredients coarsely and its ready…..simple as that !!! 😉

Phodnicha Bhaat !!! ( Masala Rice)

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This type of rice is very commonly made in almost every Maharashtrian house. It is made from the leftover cooked rice…..either for dinner or breakfast. Spicy tasty rice is always the yummiest….m sure people who know about this will agree with me.

Ingredients:

Rice cooked 3 cups, 2 onions chopped, 4 to 5 green chillies, red chilli powder 2 tsps, turmeric powder 1 tsp, curry leaves 8 to 10, coriander leaves chopped handful, oil 3 tabsp, mustard and cumin seeds 1 tsp each, asafetida 1/2 tsp, sugar 1 tsp and salt to taste.

Method:

In a wok or kadhai, heat oil and tamper it with mustard n cumin seeds, asafetida, curryleaves and chillies. Now add onions, turmeric and redchilli powder. Now add the rice, sugar and salt. Mix well and garnish it with coriander leaves. Serve hot !!!

N.

Sevai Kheer ( Vermicelli kheer)

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This dessert is the most easiest but yummiest thing anyone can prepare. Mostly adapted from the Iranian dessert is prepared mostly on occassions.

Ingredients:

Double cream milk 1 litre, sugar 2 cups, vermicelli 1 1/2 cups, ghee a tabsp, mixed chopped dryfruits and nuts 1 cup, dash of saffron and a tsp of cardamom powder.

Method:

‘In a heavy bottom pan heat ghee, roast the vermicelli till golden. Add the boiled milk , sugar, chopped nuts, saffron and cardamom powder. Let the whole thing boil for 15 to 20 mins and its ready !!!

U can serve hot or chilled…can be enjoyed in any form.

N.

Masala Dosa !!!

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Masala Dosa

Dosa is the fermented rice pancake and is liked all over the world. Originated in south India is popular in many countries. It has a perfect balance of all nutrients when served with its accompaniments like the bhaji, chutney and sambhar.

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Dosa – 3 (cups) parts of rice, 1(Cup) part of black gram, 1tsp of fenugreek seeds. Soaked overnite. Grind into fine custardy consistency and leave it to ferment for a couple of hours. To make the dosa, heat a nonstick tava or a flat hot plate, drizzle a tsp of oil, let it heat and sprinkle some water for the oil to distribute evenly to coat the tava. Now pour a ladle full of the above mixture and quickly spread on the tava in a circular form, add butter or ghee or oil over it about a tsp and keep it on the tava till slightly brown and crispy.

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Chutney – 1 cup grated fresh coconut, green chilies 6 to 7, handful of coriander leaves, sugar 1 tsp, salt to taste, garlic 1 to 2 clove, curds 2 tab sps, peanut 2 tabsps and a tsp of cumin seeds. Grind the whole thing into coarsely mixture, then after transferring it into a bowl tamper it, by heating 1 tabsp of oil with 1 tsp pf mustard seeds and a few curry leaves.

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Sambhar – Cook a cup of split red gram (  tuvar dal) . Heat oil in a pan, tamper it with a tsp of curry leaves, asafetida, cumin and mustard seeds. Now add 1 large chopped onion, with 2 cups sliced bottle gourd and sauté. Now add, red chilli powder 2 tsp, 1 tsp turmeric powder and 2 to 3 tabsps of sambhar masala, which is easily available everywhere. Now add the dal, 2 tabsp of jaggery. And 1 tabsp of tamrind pulp. Let the whole mixture boil and now add salt to taste and handful of chopped coriander leaves.

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Potato Bhaji – Boil 4 to 5 potatoes, peel and chop into cubes. In a wok heat 2 tabsp of oil, tamper it with half tsp each of asafetida, cumin and mustard seeds, 4 to 5 chopped green chilies  and 5 to 6 curry leaves. Now add 1 large chopped onion and 1 tsp of turmeric powder. Now add the cubed potatoes and some salt and a tsp of sugar. Mix and cover it for 5 mins and garnish with coriander leaves chopped.

Now final serving – Place some potato bhaji in the centre of the dosa, roll it and place it on the plate, and serve with sambhar and chutney in separate bowls. NJOY !!!!

N.