Monday, June 24, 2013

Mutton Kadai

Getting bored of cooking mutton or chicken in cooker ? Want to try differently for a great taste ? Then grab a kadai,get raw materials and rush to your kitchen !! Only you and family members may have to wait a bit longer to enjoy it,but but you know patience pays...


  • Mutton- 500 gm [boneless (or soft pieces) of throat (or chest) part of goat]

  • Yogurt-1 cup
  • Onion- 3 finely cut
  • Onion- 1 cut into square pcs
  • Capsicum- 2 pieces [medium size]cut into square pieces
  • Raw papaya- 1 big piece 
  • Almond- 5-6 pc
  • Clove- 3 pcs 
  • Bay leaves [tejpatta]- 2 pcs
  • Mace[javitri]- 2 pcs
  • Black cardamom- 2 pcs
  • Black pepper 1/4 tsp
  • Cardamom- 5 pcs
  • Cumin seeds- 1 tsp
  • Ginger [finely cut]- 1 tbsp
  • Salt to the taste
  • Red chilly powder- 1 tsp
  • Mustard oil- 2-4 tbsp
  • Deshi ghee- 2 tbsp
  • Green coriander [finely cut]- 4 tbsp
  • Poppy seeds- 2 tsp
  • Garam masala- 1/2 tsp
Serving : 4 persons


  • Clean well mutton pieces.
  • Cut papaya into pieces and grate it.
  • Grate coconut.
  • Soak poppy seeds and almonds in 1/2 cup of water.


  1.  At first mutton is to be marinated.Mix mutton with yogurt,papaya & salt. Mix well as each piece is wrapped in the paste. Marination may take 40-45 minutes.Water will be oozed during marination,do not throw it.
  2. Separately mix ground almond,khaskhas,clove,mace,black cardamom,cardamom,black pepper,coconut paste,ginger and onion so that the paste is prepared.
  3. Heat oil in a kadhai [heavy bottomed].
  4. Fry bay leaf  for a few seconds and add marinated mutton. Fry on low flame till residual water is dried up.
  5. Shift mutton to another pot.
  6. Add ghee to the residual oil in the kadhai. Heat for a few seconds.Add cumin seeds,red chilli powder and the prepared paste.Fry for 2-3 minutes.
  7. Add fried mutton and water.Fry on low flame and keep stirring from time to time till the mutton becomes tender.
  8. Now add capsicum and square pieces of onion.Saute for 2-3 minutes.Add garam masala and mix well.Cover the kadhai with a lid.Keep flame low.Wait for 2 minutes.
 Mutton kadhai is ready.
     Garnish with green coriander leaves before serving.It is a hot dish,so serve hot!

Ideal company: nan or  rumali roti and jeera [cumin] rice. 

Wednesday, June 12, 2013

Kathal Ka Pulao [Jack fruit Pulao]

Jack of all,master of many...such is this jack a recipe of many one's liking:


  • Kathal [jackfruit]- 1/2 kg [cut into cubes] 
  • Onion- 4 medium size,thinly sliced
  • Rice [soaked]- 21/2 cups
  • Green cardamom- 2-3 pieces
  • Clove- 5-6 pieces
  • Cinnamon- 1 small stick
  • Cumin seeds- 1 tsp
  • Black cardamom- 8 pieces
  • Onion paste- 2 tbsp
  • Garlic paste- 1 tsp
  • Ginger paste- 1 tsp
  • Red chilli Powder- 1/2 tsp
  • Red chilli- 2-3 pieces
  • Roasted coriander powder- 2 tsp
  • Garam masala- 1 tsp
  • Curd- 1/2 cup
  • Oil- 2 tbsp
  • Pure ghee- 2tbsp
  • Water- 2 cups
  • Salt to the taste


  1. Wash and soak rice 1/2 hour before preparation of pulao.
  2. Heat  half of the oil in a cooker on low flame.Then fry the sliced onion till it turns transparent.
  3. Add kathal & salt [1/4 tsp] and  fry till it turns golden brown.Put off the flame.
  4. Take out kathal of cooker and keep it separately in a dish.
  5. Now heat the oil in the cooker.
  6. Add all the above mentioned spices,fry for 1-2 seconds,then add onion paste,garlic paste & ginger paste.Mix well and fry till oil starts oozing in the cooker.
  7. Now add fried kathal,saute for 2-3 minutes.
  8. Add curd,mix and keep on stirring till oil gets separated in the cooker.
  9. Add rice,salt and garam masala. Mix well and fry for 2-3 minutes.
  10. Then add water up to level.Close the lid of the cooker.Put off the flame after one whistle.
The pulao is ready.

Serve hot with coriander chutney or raita.
[note: deep frying pan can be used instead of cooker but double the water i.e. 4 cups]

serving: 4 people