24
Jan 20

Dal Gost (Mutton with Lentil curry)

‘Dal Gost (Mutton with Lentil curry)’ is delicious, authentic and flavorful Pakistani recipe; this has beautiful aroma and fantastic in taste as it is cooked adopting slow cooking method and takes long time to tenderize. I prepared with Tuhar dal you may use Chana dal or Masoor dal also for the recipe.

Ingredients:

  • Tovar dal/ Tuhar dal/Arhar dal (Pigeon pea lentil): 100 gm
  • Mutton: 400 gm (preferably shank pieces)
  • Onion: 2 no. (Medium size)
  • Tomato: 2 no. (Medium)
  • Garlic cloves: 6-8 no.
  • Bay leaves: 2 no.
  • Cumin: 1 teaspoon
  • Black cardamom: 1 no.
  • Green cardamom: 2-3 no.
  • Cloves: 4 no.
  • Cinnamon; 2” piece
  • Star anise: 1 no.
  • Cumin seed: ½ teaspoon
  • Mustard oil: 4-5 table spoon
  • Garlic leaves: (optional)
  • Coriander leaves: 20 gm.
  • Turmeric powder: 1 teaspoon
  • Garam masala powder: 1 teaspoon

 For dry masala:

  • Chili: 3-4 no.
  • Coriander: 1 tablespoon
  • Cumin: 1 teaspoon
  • Black pepper: 10-12 no.

For wet masala:

  • Ginger: 3” piece
  • Garlic cloves: 6-8 no.
  • Green chili:  (optional)

For Seasoning:

  • Ghee (clarified butter): 2 tablespoon
  • Cumin seed: ½ teaspoon
  • Dry red chili: 2 no.
  • Kasuri Methy: 1 tablespoon
  • Curry leaves: 1 twig

Preparation:

  1. Take a Bhagona (pateela), put 400 ml water, when water starts boiling add washed dal; cook dal on medium flame. When dal gets frothy; remove forth and continue to cook on medium low flame with lid ‘on’ till it is done 90%, put off the flame; ‘Dal’ is ready, keep aside.
  2. Prepare dry masala powder by dry roast each ingredient separately and grind, keep aside.
  3. Prepare wet masala paste by ground ingredients with help of water, keep aside.
  4. Clean and wash mutton, keep aside.
  5. Clean garlic pods, keep aside.
  6. Chop onions into fine slices and tomatoes into small pieces, keep aside.
  7. Deep fry one onion slices into ghee until it gets golden brown in color, keep aside to garnish the ‘Dal Gost’

Method:

  1. Put oil in the cooker. Heat the oil till smoke starts; Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin, fry till garlic become light brown.
  2. Add onion; fry on high flame till onion gets translucent, add mutton, continue to fry on medium low flame till mutton color change (about 6-8 minutes).
  3. Add wet masala paste, salt, turmeric powder and dry masala powder; continue to fry on lower flame with lid on until liquid dried up (stir fry in between to avoid sticking in bottom) it about 3-5 minutes.
  4. Add about one liter of water; continue to cook on high flame until it starts to boil, reduce the flame continue to cook on lower flame for about 2- 2 ½ hours or until mutton is done (this method is called slow cooking).
  5. Add chopped tomatoes stir fry on medium flame till tomatoes gets messy appearance; add Garam masala powder, cooked dal and water for your desire consistency.
  6. Boil and add chopped coriander leaves.
  7. Note: if you do not have time, you may cook in pressure cooker, it will take about 20 minutes to tenderize mutton (use less water)

Seasoning:

  1. Take wok, put ghee in it, add dry red chili, cumin seed, and sputter it for few seconds; put off the flame, add curry leaves and Kasuri Methy. Transfer into prepared dal gost; cover it for couple of minutes.
  2.  It is ready to be served at the time of lunch or dinner, along with chapatti and rice.
  3. Note: Don’t forget to decorate with deep fried onion slices. Serve hot.
Dal Gost (Mutton with Lentil curry)
Ingredients
Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin
Put clove, bay leaf, cumin seed, black pepper, cinnamon, both type of cardamom, anise star and 4 cloves of garlic with skin
Add onion
add mutton
fry on medium low flame
Cooking dal
Add wet masala paste
Add salt, turmeric powder and dry masala powder
continue to fry on lower flame
Add about one liter of water
continue to cook on high flame until it starts to boil
reduce the flame
Add chopped tomatoes
stir fry on medium flame till tomatoes gets messy appearance
add Garam masala powder, cooked dal
add chopped coriander leaves
add Garam masala powder
add curry leaves and Kasuri Methy
Seasoning
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)
Dal Gost (Mutton with Lentil curry)

23
Jan 20

Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry

My old friend came to visit us from Mumbai, I was so happy; we were sipping hot tea and planning to make some teatime snacks and dinner, I had fresh papaya with me so planned to make ‘Papaya Kofta Curry’ for dinner.

Papaya is the best skin purifier; it makes the skin glow, healthy and youthful. It acts as anti blemish agent and removes pigmentation and dark circle making skin spotless.

Ingredients:

For making kofta:

  • Raw papaya: 1 no. (Medium size)
  • Potato: 2 no. (Medium size)
  • Besan (chick pea flour): 2-3 tablespoon
  • Ginger: 1 teaspoon (chopped)
  • Green chilly: 2-3 no. (Chopped)
  • Salt: 1 teaspoon (as per taste)
  • Oil: for deep frying

For making gravy:

  • Onion: 1 no. (Medium size)
  • Tomato: 1 no. (Medium size)
  • Red chili powder: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Cumin seed: half teaspoon
  • Cinnamon: 2”stick
  • Curd: 2 table spoon
  • Fresh cream: 20 gram (optional)
  • Oil: 3 tablespoon

Preparation:

  1. Peel and grate the papaya and potato: put all ingredients of making kofta in a bowl, and mix well to make dough, shape it in small ball.
  2. Chop onion and tomato; grind it to fine paste keep aside.

Method:

  1. Heat the oil in a fry pan/kadhai and deep fry the kofta (ball) till it turns golden brown in color from all sides. Keep aside.
  2. For preparing curry; take a fry pan. Put oil, when oil starts to smoke add cumin and cinnamon, sputter for few seconds, take care it should not burn, add onion and tomato paste fry it till become golden in color.
  3. Add salt, turmeric powder, chili powder, and coriander powder, stir fry for a minute; add fresh cream, continue to fry for couple of minutes.
  4.  Add whipped curd and fry it on lower flame (2-3 minutes); add 2 cups of water and boil the gravy. Lower the flame and boil it for 2-3 minutes.
  5. Add fried kofta and Garam masala powder; bring it to just boil, cover it. Put off the flame.
  6. You may serve it after 5 minutes; garnish with chopped green coriander and spring onion.

Note:

  1. Just before serving, heat the gravy and place the kofta in it.
  2. ‘Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry’ is ready to serve with Roti or rice.
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Ingredients
chopped and grated ingredients
dough
deep fry the kofta
deep fry the kofta
deep fried kofta
add cumin and cinnamon
add onion and tomato paste
Add salt, turmeric powder, chili powder, and coriander powder
add fresh cream
continue to fry for couple of minutes
Add whipped curd
fry it on lower flame
add 2 cups of water
boil the gravy
Add fried kofta
bring it to just boil
add Garam masala powder
Put off the flame
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry
Raw Papaya (Kachcha Papita) and potato (Aaloo) Kofta Curry

21
Jan 20

Capsicum-Cucumber-Coconut Salad

 Very healthy salad recipe, which I often use as a full breakfast or in between snacks, good for office going, housewives and family; preparing the recipe is easy and can be serve with any meal or any occasion as a Salad. Enjoy the delicious Salad with nutritious ingredients.

The flavorings and cooking technique of this salad is seasoning with curry leaves…

Ingredients:

  • Cucumber: 100-150 gm.
  • Capsicum: 1 no.
  • Fresh coconut: ½ (small)
  • Ginger: 1” piece
  • Black pepper powder: ½ teaspoon
  • Coriander leaf: 20 gm.
  • Curry leaves: 5-6 no.
  • Olive oil: 1 tablespoon
  • Mustard seed: ¼ teaspoon
  • Salt: half teaspoon
  • Lemon: half

Preparation:

  1. Grate fresh coconut, keep aside.
  2. Chop capsicum, cucumber, coriander leaf and ginger, keep aside.

Method:

  1. Take a wok, heat oil, put mustard seed; sputter for few seconds, add curry leaves and ginger, stir fry on high flame for 30 seconds.
  2. Add capsicum, cucumber, and grated coconut one by one at 30 seconds interval, and fry on high flame for further 30 seconds; add salt and black pepper, put off the flame.
  3. Add lemon juice before serving, transfer into serving tray.
  4. Crunchy ‘Capsicum Cucumber Coconut Salad’ is ready; the taste of this salad is awesome. Go ahead, enjoy the salad.
Capsicum-Cucumber-Coconut Salad
Ingredients
Chopped ingredients
add curry leaves and ginger
add curry leaves and ginger
Add capsicum
Add capsicum, cucumber
Add capsicum, cucumber, and grated coconut
add salt and black pepper
Add lemon juice
Capsicum-Cucumber-Coconut Salad
Capsicum-Cucumber-Coconut Salad

20
Jan 20

Carrot Bhujia (Dry Carrot)

I visited an event held at Hibiya Park, Tokyo named ‘Farmers and Kids Festa’ with the aim of educating the kids that their food doesn’t really come from the supermarket.

Farmers shared their knowledge and experiences of farming like Spinach harvesting, rice threshing and peanut molting. There was a chance for kids to feed and play with various cute animals.

I did enjoyed and purchased so many types of field fresh vegetables with leaf intact; one of them was carrot, and decided to cook this recipe.

The sweet flavor of carrot has marvelous connection with black pepper, when it is mingled and come out with amazing taste.

Ingredients:

  • Carrot: 300 gm
  • Mustard oil/Ghee: 2 tablespoon
  • Cumin: ½ teaspoon
  • Fennel seed: ½ teaspoon
  • Green cardamom: 2 no. (Crushed)
  • Turmeric powder: half teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: 1 teaspoon (as per taste)

Preparation:

  1. Slice carrot, keep aside.

Method:

  1. Heat oil in a heavy bottom pan; add fennel seeds, cumin and green cardamom, allow to sputtering, adding a pinch of turmeric powder.
  2. Drop sliced carrot; saute and cook on medium low flame with lid on, fry until half done, (About 5-7 minutes), add coriander powder, turmeric powder and salt.
  3. Continue to fry till vegetables are 90% done; (further 5-7 minutes) add black pepper powder.
  4. Fry on high flame till done; now ‘Carrot Bhujia (Dry Carrot)’ is ready to serve.
Carrot Bhujia (Dry Carrot)
Ingredients
Sliced carrot
add fennel seeds, cumin and green cardamom
Drop sliced carrot
saute and cook on medium low flame
add coriander powder, turmeric powder and salt
add black pepper powder
add black pepper powder
Fry on high flame till done
Carrot Bhujia (Dry Carrot)
Carrot Bhujia (Dry Carrot)

18
Jan 20

Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)

Are you going to cook Eggplant mashed; do try this variation in your day-to-day cooking, it is wonderful in taste. Your family and friends happiness will multiply to see the stunning yellow color of sweet corn with egg plant.

Ingredients:

  • Brinjal/Baigan: 250- 300 gm 1 no.
  • Sweet corn (fresh or frozen): 100 gm.
  • Tomato/ Tinned chopped tomato: 1 cup
  • Onion: 1 no. (Medium size)
  • Green chili: 2-3 no. (As per your taste)
  • Ginger: 1” piece
  • Garlic: 2-3 flakes
  • Kasuri methy: 1 tablespoon
  • Coriander powder: 1 teaspoon
  • Chili flakes: 1 teaspoon
  • Turmeric powder: half teaspoon
  • Garam masala powder: ¼ teaspoon
  • Mustard oil: 2 tablespoon
  • Coriander leaf: 2 tablespoon (chopped)
  • Salt: half teaspoon

Preparation:

  1. Apply few drops of oil all over the Brinjal; cut the Brinjal into two halves and see the healthiness by judging color, Roast Brinjal direct on the gas burner on medium flame; keep turning after 1- 2 minutes on the flame, so that it is evenly cooked, roast till it become completely cooked and soft. Keep aside, and let it cool. (Here I used Japanese griller to roast)
  2. Remove skin (outer layer) and stem from roasted Brinjal; mash properly with the help of masher, Keep aside.
  3. Chop onion, tomato, green chili, garlic and ginger into small pieces.

Method:

  1. Take fry pan, put oil and heat, when it smokes add chopped garlic and ginger; Stir it for few seconds add chopped onion, stir fry till onion get translucent, add green chili and corn cook for couple of minutes (keep it stirring otherwise it may burn).
  2. Add tomato; fry till liquid dries up add salt, chili flakes, kasuri methy and turmeric powder, stir fry for couple of minutes, add mashed Brinjal and fry. (About 3-5 minutes).
  3. Add Garam masala powder; stir well and put off the flame, add green coriander leaf and mix well.
  4. Now, ‘Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)’ is ready.
  5. Serve as a side dish in combination with steamed rice and dal or hot chapatti and dal.
  6. Note:
  7. Brinjal must be smooth and having shiny surface, so that it has less seeds or tender seeds.
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Ingredients
Roast Brinjal
Roasted and chopped ingredients
add chopped garlic
add chopped onion,
add green chili
add green chili and corn
Add tomato
add salt, chili flakes, kasuri methy and turmeric powder
stir fry for couple of minutes
add mashed Brinjal
Add Garam masala powder
stir well
put off the flame
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)
Baigan ka Bharta with Sweet Corn (Eggplant mashed with Corn)