22
May 16

Mutton soup (lamb legs/paya soup)

Now a day’s soup is popular all over world, this soup is very special and full of calcium and good for joint pains. My family is great fan of this soup, my grand-mother made this paya soup; she used to serve this soup before meal or as a breakfast and preferred to continue daily for a week or two.

This soup gives strength to bones, cook this soup in traditional way and this is very simple to cook, healthy and tasty with amazing aroma. It takes little longer to cook.

Ingredients:

  • Mutton (leg/paya piece):  2 no. (Approx 200gm)
  • Onion: 50 gm
  • Tomato: 1 small (optional)
  • Turmeric powder: 1 pinch
  • Bay leaf: 1 no.
  • Cloves: 2 no.
  • Garlic flakes: 2 no.
  • Ginger: 2 inch piece
  • Ajawine (carom seeds): ½ teaspoon
  • Salt: 1 teaspoon (as per taste)
  • Black pepper powder: ½ teaspoon
  • Water: 750 ml
  • Butter: 1 teaspoon (optional)

Preparation:

  1. Clean and wash mutton paya (in pieces without skin) with running water.
  2. Clean garlic pods. Cut into pieces.
  3. Cut onion and tomatoes into small pieces.

Method:

  1. Put all ingredients into the pressure cooker, mix well.
  2. Close the lid, bring it to full cooking pressure, Reduce to lower heat and cook for one hour to one hour 15 minutes (depending upon how tender is lamb), Allow cooker to cool.
  3. Stir the soup  like pressing manner for couple of minutes so that all ingredients blends well, boil again and serve hot with spreading little black pepper and butter.
Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Ingredients

Ingredients

Ingredients

Ingredients

adding water

adding water

Put all ingredients into the pressure cooker

Put all ingredients into the pressure cooker

Stir the soup like pressing manner

Stir the soup like pressing manner

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

adding black pepper

adding black pepper

adding black pepper

adding black pepper

adding black pepper

adding black pepper

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

Mutton soup (lamb legs/paya soup)

 


24
Sep 15

Deshi Chula, earthen pot mutton stew

Ingredients:

  • Mutton: 500gm
  • Onion: 200 gm
  • Tomato: 1 medium
  • Red Chili: 10 no.
  • Coriander: 1teaspoon
  • Turmeric powder: 1 teaspoon
  • Bay leaves: 2 no.
  • Cloves: 4 no.
  • Garlic pods: 1 no.
  • Ginger: 4 inch pieces
  • Oil: 4-5 table spoon
  • Salt: 1 tablespoon (as per taste)
  • Cumin seed: 1teaspoon
  • Black pepper: 1 teaspoon
  • Green cardamom: 4 no.
  • Black cardamom: 2 no.
  • Mace: 1 inch pieces
  • Cinnamon: 2 inch pieces
  • Water: 350 ml

For seasoning:

  • Ghee: Two table spoon
  • Cumin seed: Half tea spoon
  • Onion: 1 no. small (cut into small pieces)

Preparation:

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

Method:

  1. Put all ingredients into the earthen pot, mix well.
  2. Close lid, cook it for half an hour on deshi chula.
  3. Reduce to lower heat and cook for one hr (till mutton is done.)

Seasoning:

  1. Take a small fry pan.
  2. Put ghee in it, when smoke begins to come.
  3.  Add cumin seed, sputter it for few seconds.
  4. Add onion, stir it and fry till it become brown.
  5. Spread this seasoning all over cooked mutton.
  6. Add chopped coriander leaves.
  7. Serve hot with steamed basmati rice roti or pulao.
    Deshi Chula, earthen pot mutton stew

    Deshi Chula, earthen pot mutton stew

    Ingredients

    Ingredients

    ingredients into the earthen pot

    ingredients into the earthen pot

    Close lid

    Close lid

    ingredients into the earthen pot

    ingredients into the earthen pot

    Deshi Chula, earthen pot mutton stew with salad

    Deshi Chula, earthen pot mutton stew with salad

    Deshi Chula, earthen pot mutton stew

    Deshi Chula, earthen pot mutton stew

  • Everyone would like to cook this especially on picnic.
  • Recently our family enjoyed a lot.
  • All our family members enjoyed to contribute to keep chula burning under the chikoo tree in a natural environment.
  • Today, our muslims friends celebrate Eid -ul – zuha with  special prayers,greetings and gift.
  • Eid -ul – zuha mubarak!!!

10
Feb 15

Roasted mutton (dry mutton)  

Ingredients:

Preparation:

  1. Clean and wash mutton.
  2. Remove bones.( removed bones can be used for mutton soup or stock)
  3.  Slightly pound, the boneless pieces with wooden hammer.
  4. Clean garlic pods.
  5. Cut onion and tomatoes into small pieces.

Method:

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

dry mutton

dry mutton

dry mutton

You can serve this as starter.


05
Dec 14

Mutton biryani

Ingredients:

For preparing mutton:

Ingredients:

For preparing rice:

  • Basmati (biryani) rice: 250 gm
  • Ghee: 200gm (for deep frying the onion)
  • Onion: 200gm
  • Bay leaf: 1 no.
  • Cumin seed: half teaspoon.
  • Salt: 1 tablespoon
  • Water: 500ml

Ingredients for Masala Potli:

 

Ingredients:

For layering the biryani:

  • Butter: 50 gram
  • Garam masala powder: 1 teaspoon
  • Mint leaf: 10-15 no.
  • Coriander leaves: 20 gm.
  • Ginger Julian: one inch piece
  • Saffron: 1 pinch
  • Kewra essence (optional): 2-3 drops
  • Rose essence: 1 teaspoon
  •  Kneaded wheat flour: to seal the cover of pot
  • Edible color (optional): 1-2 drop

Preparation for making rice:

  1. Clean and wash rice. Keep aside in a sieve.
  2. Chop onion longitudinally and soak in milk. Keep aside.
  3. Take a muslin cloth 5 square inch. Put Potali masala ingredient in it and tie. Masala Potali is ready. Keep aside.

Method:

For making rice:

  1. Take a fry pan, Heat ghee.
  2. Add chopped onion which is soaked in the milk after squeezing extra milk; fry it in high flame till it gets light brown.(fry it into small batches. Do not put all the slices at a time. It will became messy.
  3. Remove it and keep aside.
  4. Heat 2 tablespoon of ghee in fry pan with cumin seed and bay leaf. Allow to sputter it.
  5. Add washed rice and fry for 2 minutes.
  6. The moment some of rice begins to change color. Keep aside
  7. Boil water with masala Potali and salt in cooker. Put fried rice in it.
  8. Place cooker on high flame and bring to full cooking pressure.
  9. Put off the flame. Rice is about 90 % done.
  10. Allow cooker to cool. Keep aside.
  11. After cooling the cooker, stir lightly the rice with the help of fork .keep aside.
  12. Now rice is ready for biryani.

Preparation:

For mutton:

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

Method:

For mutton:

  1. Put oil in the cooker. Heat the oil till smoke is coming.
  2. Put clove, bay leaf, cumin seed, fry till 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 water. Close lid and bring to full cooking pressure.
  9. Reduce to lower heat and cook for 10-12 minutes.
  10. Put off the flame. Allow cooker to cool then open.
  11. Add Garam masala powder and chopped coriander leaves.
  12. Now, mutton is ready to use for biryani.

Now it is time to layering the biryani:

Method:

  1. Take a large heavy bottom pot with fitting lid.
 1st layer:
  1. Melt 2 tablespoon of ghee in the pot .turn and rotate the pan so that ghee can spread and coat the bottom and side walls. Add half of the mutton in it, and spread all over the bottom.
  2. Add layer of cooked rice. Add half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewra essence.
  3. Sprinkle the mint and coriander leaves on it.

2nd layer:

  1.  Again pour remaining cooked mutton.
  2. Add layer of cooked rice. Add remaining half of the saffron milk, fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewra essence.
  3. Sprinkle the mint and coriander leaves on it.
  4. Cover the pot with lid properly.
  5. Use wheat flour dough for sealing the pot of its edges.
  6. Press the dough with the help of thumb, so that steam cannot come out.
  7. Take a tawa (griddle) put it on the medium to low flame. Place the biryani pot on this. Cook this biryani in this process for 40-50 minutes. (Dum)
  8.  Note: make sure pan is heavy bottomed otherwise it will burn.
  9. Put off the flame.
  10. Wait for 10-15 minutes and transfer to serving plate.
  11.   Delicious and aromatic biryani is ready to be served with onion raita and salad.

    Mutton biryani

    Mutton biryani

    Ingredients

    Ingredients

    Ingredients

    Ingredients

    Heat ghee

    Heat ghee

    Add washed rice

    Add washed rice

    Add washed rice and fry for 2 minutes

    Add washed rice and fry for 2 minutes

    Ingredients

    Ingredients

    Melt 2 tablespoon of ghee

    Melt 2 tablespoon of ghee

    Add chopped onion

    Add chopped onion

    fry it in high flame

    fry it in high flame

    Ingredients

    Ingredients

    Add half of the mutton

    Add half of the mutton

    Add layer of cooked rice

    Add layer of cooked rice

    Add half of the saffron milk

    Add half of the saffron milk

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    fried onion and 1 tablespoon of butter, ginger Julian Garam masala powder, rose water and kewada essence.

    Sprinkle the mint and coriander leaves

    Sprinkle the mint and coriander leaves

    Again pour remaining cooked mutton

    Again pour remaining cooked mutton

    Add layer of cooked rice. Add remains half of the saffron milk

    Add layer of cooked rice. Add remains half of the saffron milk

    Add layer of cooked rice. Add remains half of the saffron milk

    Add layer of cooked rice. Add remains half of the saffron milk

    add ginger Julian Garam masala powder

    add ginger Julian Garam masala powder

    add ginger Julian Garam masala powder

    add ginger Julian Garam masala powder

    add rose water and kewada essence

    add rose water and kewada essence

    add rose water and kewada essence

    add rose water and kewada essence

    Cover the pot with lid

    Cover the pot with lid

    biryani pot

    biryani pot

    Cook this biryani in this process for 40-50 minutes. (Dum)

    Cook this biryani in this process for 40-50 minutes. (Dum)

    Mutton biryani

    Mutton biryani

    Mutton biryani

    Mutton biryani                   


19
Sep 11

Kaleji (mutton Liver) masala

Ingredients:

  • Liver (Mutton liver): 300gm (chopped in small pieces)
  • Onion: 2 no. (Small)
  • Tomato: 1no. (Small)
  • Ginger paste: 1 teaspoon
  • Garlic paste: half teaspoon
  • Oil: 2 table spoon
  • Cumin seed: half teaspoon
  • Garlic: 2flake (chopped in three to four pieces each)
  • Bay leaf: 2 no.
  • Salt: 1teaspoon
  • Turmeric powder: 1teaspoon
  • Red chilly powder: 1 teaspoon
  • Coriander powder: 1teaspoon
  • Garam masala  powder: one forth teaspoon
  • Fresh coriander leaves: 2 table spoon (chopped)
  • Water:  half cup

Preparation:

  1. Clean and wash kaleji (mutton liver).
  2. Cut onion and tomatoes into small pieces.

Method:

  1. Heat oil in a pan till smoke is coming.
  2. Put bay leaf, cumin seed and chopped garlic, fry till garlic become light brown.
  3. Add onion and brown on high flame. (About5- 7minutes)
  4. Add chopped tomato, ginger paste, and fry it about 3 minutes.
  5. Add kaleji (mutton liver), chilly, coriander powder. Reduce to low flame.
  6. Fry till liquid dries up (about 5-10 minutes).
  7. Add salt and continue to roast for another 2 minutes.
  8. Add hot water. Close lid.
  9. Reduce to lower heat and cook for 5 -7 minutes.
  10. Add Garam masala powder and chopped coriander leaves.

Serve hot with roti or paratha.