20
Jun 11

Mutton curry with whole garlic pod

Ingredients:

  • Mutton: 500gm
  • Onion: 200 gm
  • Tomato: 1 Medium
  • Chilly- powder: 1 Teaspoon
  • Coriander powder: 1 Teaspoon
  • Turmeric powder: 1 Teaspoon
  • Bay leaves: 2 no.
  • Cloves: 4 no.
  • Garam masala powder: 1 teaspoon
  • Garlic pods: 4 no.
  • Ginger: 2 Teaspoon (paste)
  • Oil: 4-5 Tablespoon
  • Salt: 1 Tablespoon (as per taste)
  • Cumin seed: 1 Teaspoon
  • Ghee: 1 Teaspoon (optional)
  • Water: 350 ml

Preparation:

  1. Clean and wash mutton.
  2. Clean garlic pods.
  3. Cut onion and tomatoes into small pieces.

Method:

  1. Put oil in the pressure-cooker. Heat the oil till smoke is coming.
  2. Put clove, bay leaf, cumin seed and 4 pods of garlic, fry till garlic pod become light brown.
  3. Add onion and brown on high flame. (About 7-10 minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3-5 minutes.
  5. Add mutton, chilly, coriander powder. Reduce to low flame.
  6. Fry mutton till liquid dries up (about half an hour).
  7. Add salt and continue to roast for another 5 minutes.
  8. Add hot water. Close lid and bring to full cooking pressure.
  9. Reduce to lower heat and cook for10-12 minutes.
  10. Allow cooker to cool.
  11. Add Garam masala powder ghee and chopped coriander leaves.
  12. Serve hot with basmati rice.
    Mutton currywith whole garlic

    Mutton currywith whole garlic

    whole garlic

    whole garlic

    ingredients

    ingredients

    frying onion

    frying onion

    frying onion

    frying onion

    Add mutton

    Add mutton

    Add mutton, chilly, coriander powder

    Add mutton, chilly, coriander powder

    Fry mutton till liquid dries up

    Fry mutton till liquid dries up

    adding tomatoes

    adding tomatoes

    Add salt and continue to roast

    Add salt and continue to roast

    Add water

    Add water

    Mutton currywith whole garlic

    Mutton currywith whole garlic

    Mutton currywith whole garlic

    Mutton currywith whole garlic

Among the numerous styles of cooking mutton, the simple pressure cooked home-made mutton is a favorite to my family since it always brings back the familiarity of style, taste and aroma that they always relate to.

Not to understate, the simplicity with which this recipe is cooked makes it a frequent flyer on the dining table. Garnered with rich spices and tangy whole garlic in the thick gravy, it blends beautifully with buttered flat breads/rotis or with hot steamed rice.


10
Jun 11

Bhindi (Lady Finger) fry

Ingredients:

  • Bhindi (lady finger): 250gm
  • Garlic: 1 teaspoon (paste)
  • Aniseed powder: 1teaspoon
  • Chilly powder: half teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: one and half teaspoon
  • Thymol seed/ajawine: half teaspoon
  • Mustard Oil/any cooking oil: 2 tablespoon
  • Salt: half teaspoon (as per taste)
  • Green chilly: 2-3 no.
  • Coriander leaves: 2 tablespoon(chopped)

Preparation:

  1. Clean and wash bhindi.  Dry them with kitchen towel.
  2. Trim the both ends of bhindi, and cut into one inch pieces.

Method:

  1. Heat 2 tablespoon of oil in a fry pan.
  2. Add ajawine, when it turns brown, add garlic paste.
  3. Stir it and add bhindi in it, and sauté on high flame.
  4. Fry until bhindi is half done, (About 5-7 minutes)
  5. Add chilly powder, coriander powder, turmeric powder and aniseed powder.
  6. Fry till bhindi is done.
  7. Now bhindi fry is ready.
  8. Garnish with chopped green chilly and coriander leaf.

Note:

  1. Don’t over cook as the bhindi will get mushy.
  2. Don’t cover the pan.

Bhindi (lady finger) is ready to serve.

 


09
Jun 11

Kamal kakdi (lotus root) kofta curry

Ingredients:

  • Kamal kakdi (lotus root): 250 gm
  • Besan chick pea flour: 3 tablespoon
  • Onion: 2 no. (Large)
  • Tomato: 2no. (Medium)
  • Lemon juice: 1 teaspoon
  • Ginger: 2 teaspoon (paste)
  • Garlic: 1teaspoon (paste)
  • Cumin seed: 1teaspoon
  • Bay leaf: 2 no.
  • Salt: 1 tablespoon (as per taste)
  • Red Chilly powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Mustard Oil/any cooking oil: 2 tablespoon
  • Oil: for frying
  • Fresh coriander: 50 gm.
  • Cashew nut: 10-15 no.
  • Fresh cream: 2 table spoon(optional)

Preparation:

  1. Wash and peel off the lotus stem
  2. Cut the lotus stem into 4 to 5 inch long pieces.
  3. Put it into salted water bowl.
  4. Chop the onion, and make paste.
  5. Grate the tomatoes.
  6. Chop coriander leaves.

Method:

  1. Put the lotus stem into cooker with 2 cup of water, half teaspoon of salt and 1teaspoon of lemon juice.
  2. Place cooker on high flame, and bring to full cooking pressure.
  3. Reduce the heat on low flame and cook it about 10-15 minutes.
  4. Allow cooker to cool.
  5. Drain the water and wash the pieces under tap water, clean properly and keep aside.

For making kofta:

  1. Grate the lotus stem.
  2. Add besan, chopped coriander, green chilly, cashew nut and salt combine all ingredients in a bowl, mix well to make dough.
  3. Shape it in small ball.
  4. Heat the oil in a kadhai and deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.

For making curry:

  1. Take a fry pan.  Heat the oil, put cumin seed, bay leaf. Sputter it for few seconds.
  2. Add onion paste and sauté on high flame till golden brown.
  3. Add grated tomato and continue to sauté for 3-5 minutes.
  4. Add garlic and ginger paste. Stir it.
  5. Add chilly, turmeric, salt and coriander powder, Stir it.
  6. Add 400 ml water and cover the lid.
  7. Cook on lower flame and boil it.
  8. Add Garam masala powder. Put fried kofta and cover it.
  9. Put off the flame.
  10. You can serve it after 5 minutes.
  11. Garnish with coriander leaves and fried cashew nut.

Serve hot with rice or chapati

 


06
Jun 11

Baigan Aaloo ka taruaa (potato brinjal tikka)

Ingredients:

  • Baigan (brinjal): 4 no.
  • Aaloo (potato): 4 no.
  • Garlic: half teaspoon (paste)
  • Ginger: half teaspoon (Paste)
  • Onion: 2 tablespoon (paste)
  • Garam masala powder: half teaspoon
  • Salt: 1 teaspoon
  • Chilly powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Rice flour/chick pea flour: 3 tablespoon. (With rice flour it will be crispier).
  • Oil: for shallow fry

Preparation:

  1. Cut the Brinjal into 5mm to 6mm thin slices in a bowl filled with water (other wise it will turn dark brown as it contains lot of iron)
  2. Cut the potato into 3mm-4mm thin slices in a bowl filled with water.
  3. In a shallow bowl, mix the flour with red chilly powder, turmeric powder, salt, coriander powder, Garam masala powder, garlic paste, ginger paste, onion paste mix with water. Make the thick batter.
  4. Coat the slices (both side) of Brinjal and potato with the batter.

Method:

  1. Heat one tablespoon of oil on a non stick fry pan, spread it.
  2. When smoke starts coming.  Spread the Brinjal and potato in fry pan.
  3. Fry on medium heat on both sides till golden brown color appears. (It takes about 2 minutes each side)
  4. Add few drops of oil if required.
  5. Repeat till all the slices are cooked.

Serve immediately while it is crisp as a side disc.

 


03
Jun 11

Palak (spinach) moongphali (peanut)

Palak (Spinach) Moongphali (Peanut/Groundnut) Curry – An experimental Recipe

Read Somewhere – “The only real stumbling block is the fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

Today’s recipe is a short tale. A tale to tell you that how a simple thought can make a beautiful message, a delicious recipe. This is about Spinach & Groundnut.

 Huh? Who could think of this combination..? But did I tell you, I thought so much so, still just obstinately wanted to prove myself that this would come out beautiful, and guess what? It tasted wonderful. That crunch of peanuts softened as much that you would just have to bite and it would meld with the soft smoky spinach. The taste lasted so long and a thought just crossed my mind. Thought you would agree.

“Cooking is an art, something that gives you an eternal connection with your creative self and the chance to explore the magical forms that a single source of food can take. A little experiment is what it takes to make magic with food”

Ingredients:

  • Spinach (palak): 1bunch 250gm
  • Onion: 1 no. (small)
  • Tomato: 2no. (medium)
  • Garlic: 5 cloves(medium size)
  • Ginger: 2 inch piece
  • Moongphali (peanut): 100gm
  • Butter: 20-30gm(optional)
  • Oil: 2table spoon
  • Salt: half teaspoon
  • Bay leaf: 1no.
  • Cumin seed : 1 teaspoon
  • Garam masala powder: half teaspoon
  • Red chilly powder: half teaspoon

Preparation:

Soak peanut for minimum 2 hrs.

  1. Boil / microwave palak (spinach) for 3 minutes and make fine paste.
  2. Grind the onion, 1 tomato, ginger and garlic all together.
  3. Method:
  4. Boil soaked pea nut with ¼ teaspoon salt in a pressure cooker on high flame.
  5. Bring to full cooking pressure, reduce to low flame and cook for 3 minutes.
  6. Allow cooker to cool and open.
  7. Take a pan. Put oil in a pan, when smoke starts coming, add cumin seed and bay leaf in it.
  8. Sputter it for few seconds, add grinned onion, tomato, garlic and ginger paste.
  9. Fry these masala about 3-5 minutes on medium flame.
  10. Add red chilly powder, and fry few seconds.
  11. Then add palak paste and ¼ teaspoon salt. Just boil it.
  12. Add boiled peanut in it and again boil it.
  13. Add Garam masala powder.
  14. Remove it in serving bowl.
  15. Garnish with butter and red chilly (optional).
  16. Palak pea nut is ready to serve.
    Palak (spinach) moongphali (peanut) curry

    Palak (spinach) moongphali (peanut) curry

    Ingredients

    Ingredients

    Boil palak (spinach)

    Boil palak (spinach)

    oil in a pan

    oil in a pan

     frying  grinded masala

    frying grinded masala

    Add tomato paste

    Add tomato paste

    add palak paste

    add palak paste

    add  water

    add
    water

    Garnish with butter

    Garnish with butter

    Palak (spinach) moongphali (peanut) curry

    Palak (spinach) moongphali (peanut) curry

Nutritional value:

  • Spinach is a power house of nutrients.
  • It is the rich source of vitamin ‘C’ and ‘A’
  • It has the best anti-aging and antioxidant properties among all the green leafy vegetables.
  • Peanut is rich in protein and vitamin’ E’.