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...

Ingredients:

• 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

Preparations:

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

Method:

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. 

Kathal Ka Pulao [Jack fruit Pulao]

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

Ingredients:

• 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

Method:

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

Suji Cutlets

Now get ready for a yummy breakfast that your kids may just love...

 

Ingredients:

• Suji  150 gms (1 cup)
  
• Roasted peanuts  50 gms
• Water  2 cups
• Milk  1 cup
• Salt to taste
• Garam masala  1/2 tsp
• Green chilli  4 pcs [finely chopped]
• Ginger  small piece [grated]
• Coriander leaves  2 tbps [finely chopped]
• Ghee/refined oil to fry

Method:

• 
  1. Heat slightly ghee/oil in a deep pan.
  2.  Add suji and fry for 2-3 mins on low flame.Ensure that suji 's colour is not changed.. Add salt.
  3. Add water & milk to the suji in the pan. Keep on stirring.
  4. When the mixture turns into dough,close the flame and let the mixture cool.
  5. Now mix it manually to make the dough smooth.
  6. Grind the roasted peanuts in a mixer. 
  7. Mix the ground peanuts,coriander leaves,green chilly,ginger and garam masala. Mix well.Add this mixture to the suji dough and again mix well. 
  8. Make small balls of the dough.You may change its shape into heart or oval or any other shape your kids may fancy!
     
     
     
     
  9. Take suji in a plate,spread it and roll all the balls into it.Keep aside. 
  10. Heat refined oil in the deep pan.
  11. Now deep fry one ball and see it does not break.If so,deep fry 3-4 balls at a time till they turn light brown.
  12. In case the ball founds breaking,prepare a thick solution of maida [2 tbps] & water [1/2 cup],then dip the balls into it and deep fry.It happens when dough is not prepared properly.

• Serve hot with tomato sauce, or, chutney of coriander or mint.

  
  
  

Creamy Pumpkin Kofta

Pumpkin.!!..oh no! is the general reaction among children,young and old...a few brave people come forward to accept this vegetable.However,here is a recipe everyone,pro or anti, is likely to enjoy the dish.

 

Ingredients:

• For Kofta:
• Pumpkin- 500 gm [preferably green]
• Besan[Gram flour]- powder  75 gm
• Green chilly- 3 to  finely chopped
• grated ginger- 1/2 tsp
• Garam masala- 1/4 tsp
• Salt to taste
• Oil- 4 tbsp

• For Gravy:
• Onion- 3-4, chopped lengthwise
• Tomato- 5-6, cut into small pieces
• Ginger paste- 1/2 tsp
• Green cardamom- 2-3
• Javitri- 1 small piece
• cinnamon stick- 1 small piece
• Garam masala- 1/2 tsp
• Red chilly powder to taste
• Milk (cold)- 1 cup
• Fresh cream- 1/2 cup
• Sugar- 1 tbsp
• Green coriander leaves(finely cut)- 2 tbsp

Method:

• Peel and cut the pumpkin into big pieces and grate each one.
• Press the grate pumpkin between palms and squeeze water.
• Mix well besan,green chilly,garam masala.ginger and salt into grated pumkin.
• Make small balls and keep aside.
• Put fry pan on flame and heat the oil.
• Fry the balls in small numbers till they turn golden brown.
• Keep them aside.Now kofta is ready.

To prepare gravy :

• Heat the fry pan and heat the residual oil.
• Add the cinnamon,javitri and green cardamom.Fry for 2 seconds.
• Add onion and fry till it becomes transparent.
• Add tomato pieces & sugar and cook it well.

• Remove whole mixture from the pan and grind it in a mixer.
• Again put the pan on flame.Add one tsp of oil,heat it.Add ginger paste and fry for a few seconds.
• Add chilly powder & grind mixture and boil well.
• Now add milk and salt.Cook till the gravy becomes thick slightly.Turn off the flame
• Add cream.
• Gravy is ready.

To serve, heat koftas in oven. Heat the gravy separately.Pour the hot gravy in a bowl.Arrange hot koftas over it.Garnish with coriander leaves.

Paneer Do Pyaza

Hi friends,are you in hurry to cook a vegetable,which may be easy to cook,spicy,nutritious and tasty too,for lunch or dinner ? Are you on your own to cook?....Well try this one...Paneer Do Pyaza !!

 

Ingredients:

• Paneer- 150 gm

• Onions- 2 big,cut into lengthwise pieces

• Tomato- 3 big size,cut into 1 inch pcs

• Fresh Coriander leaves- 2 tbsp(chopped)
• Green chilli- 2pcs(cut lengthwise)
• Ginger(cut into long shreds)- 1 tsp
• Cinnamon- 1 stick
• Green cardamom- 2-3pcs(crushed)
• Turmeric powder- 1/4 tsp
• Crushed coriander seeds- 11/2 tsp
• Salt to taste
• Garam masala- 1/4 tsp
• Red chilli Powder- 1/2 tsp
• Refined oil- 2 tbsp
• Fresh cream- 1/2 cup

Method:

• Cut the paneer into 1/2 inches square pieces.
• To make paneer spongy,keep the pieces in warm water for 1/2 hour.
• Heat oil in a pan.Fry cinnamon stick,then onion till it turns transparent.Add green chilli & ginger,saute for a few seconds.Add tomato pieces till it is half cooked.Add red chilli powder,coriander seeds,turmeric powder and paneer pieces.Mix well & cover with lid, cook for 2 minutes.
• Add  crushed cardamom, garam masala & salt,mix well.Saute for 2-3 seconds.
• Beat the fresh cream and add to the pan,mix well.Cook on low flame.
• Garnish with green coriander & cut pieces of green chilli.

Serve hot with Naan or Paratha.

Serving : 4 persons.

Makhane Ki Kheer

इस ब्लॉग के पाठको को नवरात्र की शुभकामनाये 

The days of Fasting are going on during this Navratra. Many of the religious people opt for fasting during 8 or 9 days of this occasion. During scotching summer some sweet edibles,acceptable in fasting,eases the ritual.The makhane ki kheer is just up to occasion....sweet,yummy & quick to cooking without sweating !!!

     And the properties of makhana have it...rich in protein & calcium !! Wow...yummy....  

Ingredients:

• Makhana (lotus seeds)- 200 gm

• Milk [full cream]- 1ltr
• Sugar- 1 cup
• Poppy seeds [soaked in water]-  2 tbsp
• Ghee- 1 tbsp
• Green crushed cardamom  1/2 tsp
• Dry coconut grated  1/2 cup
• Raisin 10-15 pieces
• Charoli [ chironji]  2 tsp

For Garnishing:

• Pistachio [crushed]- 2 tsp

Method:

• Heat a deep pan,saute makhana in it for 2-3 minutes,then add 1/2 tbsp ghee.Again saute the same for 3 minutes till they are crisp.

• Remove the pan from fire and take makhana in the grinder.
• Crush the makhana very slightly.
• Saute grated coconut in pan on low heat for 1/2 minute and keep separately.
• Heat remaining ghee in the pan and add soaked poppy seeds.Saute for 1 minute.
• Now,add milk into pan and heat it, bring to boil on low flame until milk is reduced to 3/4th .Then add the crushed makhana. Simmer it for a few minutes till it becomes slightly thick.

• Add grated coconut,raisin and charoli and mix well.Cook for few minutes.
• Add sugar & cardamom and mix well.Cook again for 2 minutes till it becomes thick.

• Take it off flame, let it cool and keep in refrigerator.
• Garnish it with crushed pistachio before serving.
• Serve it cold....it tastes better and soothing...

Yummmmmmyyyyyyyy............

APPLE JALEBI

   Apple is a popular fruit among young and elder alike while it has its own multiple benefits. Jalebi ,too,is a mouth watering and delicious breakfast item of northern India.
   Now what to say of taste when these Two join as apple turns into round round jalebi !!!

Ingredients:

• Apple  5 
• Maida  100 gm
• Gram powder [Besan]  50 gm
• Cardamom powder 1/4 tsp
• Refined oil/Pure ghee  3-4 tbsp
• Water  1 cup
• For sugar syrup [Chasni]:

               sugar  3 cup
              water  1 cup

For garnishing & flavour:

• Almonds [fine cut pieces]  5-6 pieces
• Kesar  1 gm
• Kewda or rose water  5 ml 

        Method

• Step 1

To prepare sugar syrup {chasni]:

Mix the sugar and water in a heavy bottomed pan & boil on a medium flame.Keep stirring. Scum will be formed on the surface.Keep on removing with a spoon.Keep boiling until bubbles are formed.Close the flame.Let it be cool.

To test the syrup for its consistency,take 1 or 2 drops on a spatula,let it cool then take on clean forefinger and touch with your thumb and pull apart slowly & gently/If a single thread is formed & does not break, the syrup is ready to use.Another way of testing is to put a drop of the syrup in cold water.it becomes a soft ball.

  Now mix cardamom powder and kesar into the sugar syrup.

• Step 2

Mix Maida and Besan in the water. To check consistency of solution,put 1 drop of it in water.If it comes back to surface & does not dissolve,the solution is ready.

Cut the apples into rings nearly 1/2 inch thick.Separate the seeds from inner part.

Dip well the apple rings in the solution,take it out.Heat the oil/ghee in a pan, fry the ring till it turns golden.Repeat the process for each ring.

Step 3:

• Dip all the fried apple rings into sugar syrup.Keep for about 2 minutes,then take it out and put on a plate.

Step 4

Garnish with  almond pieces and spray kewda.

• Lastly,

Serve the jalebis hot or cold with fresh cream/Malai or Rubri....either way you will find it tasty!!