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)

10
Jan 20

Chicken Gizzard (Stomach) Masala

Chicken Gizzard’ is one of the most healthy, nutritious parts of the chicken; packed with full of protein.  It is eaten all around the world and is even considered as delicacy in some countries as Uganda, Cameroon and Nigeria; also very popular in Kathmandu, Nepal too.

Cleaned Gizzard (pre packed is available in Hanamasa); ‘Hanamasa’ a supermarket chain in Japan; is popular for its quality product at low price and 24 hour open shop. Only limitation is that for smaller family it is not as convenient as many things you can’t purchase in small quantity we had same dilemma when my husband wanted to purchase. We visited two to three times every week the ‘Hanamasa’ in our vicinity in Shibaura, Minato-ku- Tokyo.

The pack available in Hanamasa has about 16-20 numbers; so whenever my husband will show interest, I use to say next time. Finally one day the next time was right there; we bought a packet.

I cooked the recipe for dinner and it is a bit chewy, but really delicious in taste. The chewiness is being specialty.

Ingredients:

  • Chicken Gizzard: 600 gm
  • Vinegar: 2 tablespoon
  • Onion: 200 gm
  • Tomato/tomato puree: 2 (medium)
  • Green chili: 2-3 no.
  • Mint leaves: 10-15 leaves
  • Ginger: 3”piece
  • Garlic: 4-6 cloves
  • Cumin seed: 1 teaspoon
  • Bay leaf: 2 no.
  • Clove: 4 no.
  • Cinnamon: 1” piece
  • Black pepper: 10-12
  • Black cardamom: 1 no.
  • Salt: 1 tablespoon (as per taste)
  • Chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 2 teaspoon
  • Garam masala powder: half teaspoon
  • Oil: 3-4 tablespoon

Preparation:

  1. Clean and wash chicken gizzard. Soak with vinegar for 5-10 minutes. Wash with water, keep aside.
  2. Cut onion and tomato, keep aside
  3. Chop mint leaves, keep aside.
  4. Grind the green chili, ginger and garlic to fine paste, keep aside.

Method:

  1. Heat the oil in a cooker body. Put cumin seed, whole Garam masala, black pepper and bay leaf. Sputter it for few seconds; add onion and saute till translucent.
  2. Add the prepared paste and continue to saute for 2-3 minutes; add turmeric powder and gizzard, Stir fry on low/medium heat. Fry till oil separates from masala (or liquid dries up).
  3. Add 2 cups of water and cover the lid, cook on full flame to bring the pressure, lower the heat and continue to cook for 10-12 minutes. Put off the flame; let it cool and depressurize.
  4. Open the lid of pressure cooker; add coriander powder, chili powder, tomato puree and salt, cook on medium flame for 3-4 minutes till the desired consistency is reached.
  5. Put-off the flame and add Garam masala powder, garnish with mint leaves and Serve…
Chicken Gizzard (Stomach) Masala
Ingredients
Put cumin seed, whole Garam masala, black pepper and bay leaf
add onion
Add the prepared paste
continue to saute
add turmeric powder
add turmeric powder and gizzard
Stir fry
Fry till oil separates from masala
Add 2 cups of water
add coriander powder, chili powder, tomato puree and salt
add coriander powder, chili powder, tomato puree and salt
cook on medium flame
add Garam masala powder
Chicken Gizzard (Stomach) Masala
Chicken Gizzard (Stomach) Masala
Chicken Gizzard (Stomach) Masala

05
Aug 19

Mix vegetable omelet

It is highly nutritious, rich in fiber; it is referred as satiating meal for all, especially for growing children. Omelet is an international dish; you can get it in any country, though taste may differ according to other ingredients and variation in method of preparation. It is mostly served as breakfast in India. In Japan too it is served as breakfast as well as side dish for lunch box (Bento box). In fact it is a staple food of Japanese home. Here I prepared this omelette with Mushroom, paneer, cheese and other vegetable, which makes it delightful and healthy breakfast. It can be used in lunch box also.                            

Ingredients:

  • Egg: 2 nos.
  • Mushroom: 2 tablespoon (chopped)
  • Paneer (cottage cheese): 20gm.
  • Corn: 1 tablespoon
  • Peas: 1 tablespoon
  • Onion: ½
  • Green chili: 1 no.
  • Spring onion: 1 tablespoon (chopped).
  • Cheese: 1 cube
  • Salt: ½ teaspoon (as per taste)
  • Milk: 2 tablespoon
  • Ghee (Clarified butter)/olive oil: 2 tablespoon

Preparation:

Chop all vegetables and paneer into small cubes, grate cheese. Put into mixing bowl; add salt, milk and break eggs into the vegetable bowl. Whip briskly with spoon or fork, keep aside.

Method:

  1. Preheat griddle/nonstick fry pan on medium flame till smoke comes out; pour prepared mixer, tilt the pan to evenly spread the mixer.
  2. Turn the heat on low flame and cook (about 1-2 minutes) until bottom of the omelette set and get light brown in color.
  3. Turn up side down with the help of spatula and cook (about 1 minute).
  4. Slip omelet out of pan into the serving plate. Serve it.
Ingredients
Ingredients(chopped)
break eggs into the vegetable bowl
Whip briskly with spoon or fork
pour prepared mixer
tilt the pan to evenly spread the mixer.
Turn the heat on low flame
Turn up side down
Mix vegetable omelet
Mix vegetable omelet
Mix vegetable omelet

24
May 19

Egg fried rice

Hello my viewers…

Today I am going to upload a high protein recipe; that is very easy to prepare, easy to put into lunchbox. ‘Egg fried rice’ you may prepare it with left over rice but if you go with fresh cooked rice, it is necessary to cool completely to make the recipe.

Green peas and golden clumps of eggs in the recipe looks very appealing and mouth watering…study shows that eating protein rich food is good for overall health for all age group…

Ingredients:

  • Cooked rice: 2 cup
  • Egg: 2 no.
  • Ginger: 2” piece
  • Onion: 1no. (Medium size)
  •  Fresh Peas: 50 gm.
  • Cumin: ½ teaspoon
  • Coriander leaf: 20 gm
  • Turmeric powder: ½ teaspoon
  • Coriander powder: 1 teaspoon
  • Green chili: 1 no.
  • Red chili powder: ½ teaspoon (optional)
  • Cooking oil/olive oil: 1 tablespoon
  •  Salt: 1 teaspoon
  • Black pepper (crushed): ½ teaspoon
  • Lemon: ½ (optional)
  • Preparation:
  1. Chop the onion, ginger, green chili and coriander leaves, keep aside.

Method:

  1. Heat oil in a fry pan, adds cumin, and sputters for few seconds add chopped chili, ginger and onion, fry on high flame till it gets translucent.
  2. Add peas, turmeric powder, coriander powder and chili powder and stir properly, fry for couple of minutes, add cooked rice and salt, stir well and cook it for 3-4 minutes with lid on.
  3. Break eggs and add, stir for 3-4 minutes on medium flame. Put off the flame and add lemon juice and black pepper transfer in to serving bowl.
  4. Serve Egg fried rice immediately with salad or as it is.
Egg fried rice
Ingredients
add chopped chili, ginger and onion
add chopped chili, ginger and onion
add chopped chili, ginger and onion
Add peas, turmeric powder, coriander powder and chili powder
add cooked rice and salt
Break eggs and add
Break eggs and add
stir for 3-4 minutes on medium flame
add lemon juice and black pepper
Egg fried rice
Egg fried rice

26
Nov 18

Crab masala

King crab masala, this is my uncle’s favorite dish and that is one good reason that aunty cooked this dish occasionally; and my husband desperately wanted to taste it. A delicious serving of crab masala is ready, enjoy as a meal with steamed rice and freshly ground mint-coriander chutney.

Ingredients:

  • Crab: one or two, ~ 250 gm.
  • Onion:  one (Medium)
  • Tomato: one (Medium)
  • Red chili powder: 1 teaspoon
  • Turmeric powder: 1 teaspoon
  • Coriander powder: 1 teaspoon
  • Garam masala powder: half teaspoon
  • Ginger: 2” piece
  • Garlic: 5-6 clove
  • Cumin: half teaspoon
  • Black pepper: 10-12 grains
  • Green cardamom: 1 no.
  • Black cardamom: 1no.
  • Bay leaf: 1no.
  • Star anise: 1 no.
  • Clove: 2no.
  • Cinnamon: 1” piece
  • Mace: 1” piece
  •  Whole Red chili: 1no.
  • Green chili: 1no.
  • Fresh coriander leaves: 10 gm.
  • Salt: 1 ½ teaspoon
  • Mustard oil/any cooking oil: 2-3 tablespoon
  • Water: 2 cup

Preparation:

  1. Chop tomato and onion. Keep aside.
  2. Take half of the chopped onion, tomato, ginger, garlic and powder masala, and grind all together to make fine masala paste. Keep aside.
  3. Wash and cut crab into pieces.

Method:

  1. Take fry pan, heat oil.  When it smokes add cumin, bay leaf, red chili, green chili and whole Garam masala, sputter for few seconds, add left out chopped onion and fry till it becomes translucent. (About 2-3 minutes)
  2. Add crab; stir fry on lower medium flame for couple of minutes and cover it. Occasionally stir it, after 6-8 minutes; add masala paste in it. Stir fry (keep it stirring otherwise it may burn) till it starts releasing oil.
  3. Add two cups (as per requirement of gravy) hot water, mix it, and put cover.
  4. When it comes to boiling lower the flame, cook till it is done. (About 8-10 minutes). Add Garam masala powder, mix it and put off the flame.
  5. Now, Crab masala is ready to serve. You may garnish with chopped coriander leaves. Serve with steamed rice.

    Crab masala curry

    Crab masala curry

    Crab

    Crab

    Ingredients

    Ingredients

    heat oil

    heat oil

    add cumin, bay leaf, red chili, green chili and whole Garam  masala

    add cumin, bay leaf, red chili, green chili and whole Garam masala

    add chopped onion

    add chopped onion

    Add crab

    Add crab

    stir fry on lower medium flame

    stir fry on lower medium flame

    add masala paste

    add masala paste

    add masala paste

    add masala paste

    Stir fry

    Stir fry

    Stir fry

    Stir fry

    Add hot water

    Add hot water

    Add Garam masala

    Add Garam masala

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry

    Crab masala curry