Moong Ki Daal Ka Cheela

    Here is a snack for a winter or even summer holiday mornings.It is a yummy,less oily and easy to cook dish.Try and enjoy!

INGREDIENTS

• Moong daal (split skinned green gram )  2 cup
• Green chilli  5to 6pieces 
• Ginger  1 small piece
• Garam masala powder  1/4 tsp
• Salt to taste
• Oil  3to 4 tbsp

 PREPARATION

• Wash daal  properly and  soak in enough water for 6-7 hours.Thereafter drain water,wash again and grind in mixer
• Grind ginger and green chili together in mixer.
• Add ginger & chilli paste and salt to ground daal ,mix well to make a thick and smooth paste

 

METHOD

• Heat a flat pan on high flame.
• Take daal paste in a service spoon and spread the paste evenly making a thin surface on the pan.

•  Sprinkle a few drops of oil on it.
•   Cook for 2-3 minutes.Then flip on other side.
•   Cook for 1-2 minutes.
•   Fold the cheela.

Serve cheela hot with tomato sauce and green coriander chutney.

Fish Fry

      

            The fish is very popular for its taste and its lightness.There are various methods to cook it to get varied taste.Similarly state of Kerala is well known for unique fish recipes.A Keralite friend of my daughter offered so tasty fish dish that we still feel its taste.That method has been slightly modified with north Indian touch.Hope this will go well with food lovers.

  Ingredients

• Fish fillets [single bone]  500 gm
• Coriander powder  3-4 tsp
• Red chili powder  1/2 tsp
• Turmeric powder  1 tsp
• Mango powder  1 tsp
• Dry garam masala 1/2 tsp
• Mustard seeds  1 tsp
• Curry leaves  4-6
• Lemon  1
• Salt to taste
• Refined/vegetable oil  2 tbsp

Preparation:

   1.Wash the fish with plain water,then with hing.Now wash with wheat flour and water.

To marinate,mix salt and lemon juice with fish fillets.Keep for about 30 minutes.

Drain water from fish mixture.

   2.Now make a thick paste of all the ingredients,above mentioned and mix with fish.Leave it for 1/2 hour.

Method

• Heat vegetable/refined oil [1 tsp] in a non stick fry pan on high flame.Once hot,lower the flame.

• Add half of mustard seeds n curry leaves,fry for a few seconds.

• Now fry 3-4 pieces of fish,at a time on low flame..

• Fry on one side for 5-6 minutes,then change sides.If necessary,change sids again.

• Ensure the fish is not burnt and well cooked on both sides.

• Enjoy the Fish Fry as a snack,or,with rumali roti,rice & dal.

Salan Gosht [Mix Vegetables with Mutton]

Happy Diwali

Happy Diwali

We generally take mutton independently or,at the utmost,with potato.But you will find appealing difference & a great deal of taste when mutton taken with vegetables.Try and enjoy Salan Gosht [Mix Vegetable with Mutton]

Ingredients

• Meat  500 gm
• Seasonal vegetables 3 or 4 excluding carrot,turnip & radish, eg.:

Potato  4 medium size

Carrot  2
Lauki [bottle gourd] 100 gm
Radish  1 medum size

Cauliflower  1 medium size

Capsicum  2
Beans  50 gm
Lady finger  50 gm
Green peas  50 gm
Turnip  2 pieces

• Garam masala powder  1 tsp
• Red chili powder  1 tsp
• Turmeric powder  2 tsp
• Ginger & garlic paste  4 tsp  
• Onion  100 gm
• Green coriander leaves  a small bunch
• Salt to taste
• Curd  200 ml 
• Refined or mustard oil 4 tbsp
• Water  4 cup

Preparations:

• Clean the mutton pieces.
• Chop all the vegetables in small pieces.
• Chop ginger,onion and garlic.
• Beat the curd.
 

 

Serves 6 persons.

Method

• Heat the oil in a pressure cooker.Fry onion pieces till it turns transparent.
• Add garlic & ginger paste and salt.Fry till oil is separated.
• Add mutton pieces,garam masala powder,red chilli powder,beaten curd and lemon juice.Mix well and fry till mutton gets tender and oil is again separated.
• Add chopped vegetables.
• Mix and fry for about 5 minutes on high flame.Then add water.
• Cover the cooker.Cook on high flame.
• Put off flame after 2 whistles.
• Let the pressure release.Open the cover.Ensure a thick gravy.If needed,saute but without cover on,on high flame to evaporate unnecessary fluid
  
  .
• The salan gosht is ready.
• Garnish with green coriander leaves.

Enjoy it hot with roti,nan or missi roti and rice.

Palak Gosht [Spinach with Mutton]

                                                                                                                                                                                             The palak [spinach] is a good source of iron,omega fatty acid and many other nutrients.Though people do not prefer it due to taste.No need to mention about nutrition value and taste of gosht [mutton].So let us club two great nutrients to find a very tasty recipe!

Ingredients:

• Mutton  500 gm [cut into small,2" size]

• Palak [Spinach]  500 gm

For marination of Mutton:

• Turmeric
• Dry garam masala
• Red chili power
• Poppy seeds
• Ginger
• Garlic
• Onion
• Curd
• Refined oil  4 tsp
• Salt 2 tsp 

For palak vegetable:

• Onion  4 medium
• Green chili 4
•  Water 4 cup
• Dry garam masala  1 tsp
• Red chili  4 pieces
• Bay leaves [tej patta]  2 piecce
• Pure ghee  4 tbsp

Preparations:

Soak poppy seeds in normal water for 1/2 hour.

Beat the curd.

Wash palak with running cold water thoroughly and grind.

Prepare mixture for marination.Grind soaked poppy seeds,ginger pieces,garlic cloves and onion pieces.Add  turmeric powder,red chili powder,refined oil,salt,garam masala and beaten curd.Mix well.Add mutton pieces, mix well and leave for 4 hours for marination.

Serves  6 people

Method:

• Heat ghee in a pressure cooker.Add red chili and bay leaves. Fry for a few seconds.
• Now add the remaining onion and fry till it turns transparent.
• Add marinated mutton,mix and fry on high flame.Keep stirring till water, oozed from mutton, is dried up.
• Add ground palak .Mix well. Fry the mixture until oil starts oozing from it.
• Now add water and put lid on cooker.
• Cook for two whistles and then for 10 minutes on low flame.Let the pressure release.Open the lid and check if mutton is cooked.If not,repeat the process for one whistle.

 Enjoy the Palak Gosht with roti or nan and rice.Hotter this dish,the better.

Mutton Cutlets

So the winter season is knocking now and some thing hot hot to eat has started coming to our mind.It appears we can start with the non veg cutlets!

Ingredients       

•       Minced meat  [Keema]  500 gm
•           Garlic & ginger paste   2 tbsp
•           Bread Slices  10
•           Bread crumbs  1/2 cup
•       Red chili powder  1/2 tsp
•       Dry garam masala  1tsp
•           Coriander leaves  1small bunch
•           Small onion  2
•           Green chili  4
•        Pure ghee or refined oil  1 cup
•           Eggs  4

Preparation:

•        Clean well minced meat.
•        Soak bread slices in water, squeeze out after 5 minutes and crush to pulp.
•        Chop finely the green coriander leaves and chilies.
•       Chop finely the onion.
•     Beat the eggs.

         Serves 06 person

Method:

• Take keema, chopped onion and garlic ginger paste with 1 ½  cup of water in a pressure cooker. Cook for 1-2 whistles. Make sure water is dried and keema is tender.
• Take the contents in a bowl, mix bread pulp, chopped green chili, bread crumbs,dry garam masala, red chili powder,salt, and chopped coriander leaves. Make sure that every ingredient is mixed well and dough is smooth.
• Distribute the whole mixture in equal small balls.
• Mould every ball in oval shaped cutlets and keep in a flat plate.
• Spread bread crumbs on a plate.Dip every cutlet in beaten egg and roll on crumb plate to coat on both sides with bread crumbs.

• Heat  ghee or oil in heavy bottomed pan [kadahi] on high flame.

• When ghee/oil is suitably heated, deep fry 3-4 cutlets at a time till it turns  brown. 

The yummy Mutton Cutlet is ready to enjoy with lunch or dinner or in breakfast.

Serve hot with onion pieces and green coriander chutney.

Navratra Special-Aloo ki Kadhi

Fasting is an act of religious faith.People observe it with commitment and deserve special respect.This blog endeavours to make their dinner somewhat tasty.Aloo Ki Kadhi is such a dish.However this dish can be used on other occasions too.

Ingredients

• Aloo [potato]  500 gm
• Curd   500 gm
• Ginger  1" piece
• Green chilli  4-5 pieces
• Green coriander leaves  1 small bunch
• Black pepper powder  1 tbsp
• Turmeric powder  1/2 tsp
• Asafoetida [hing]  2 pinch
• Cumin seeds [Jeera]  1/4 tsp
• Rock salt [sendha namak] to taste
• Pure ghee  2 tsp   
•        [Note:For other than fasting,normal salt and dry garam masala powder [1 tsp ]can be used.]

Serves 06 persons.

Preparation

Boil the potatoes in a pressure cooker.Drain water and peel off the potatoes.

• Mash partially the boiled potatoes into small pieces.
• Beat the curd.
• Chop the chili,ginger and green coriander leaves into fine pieces.

Method

• Heat oil in a pan and add hing & cumin seeds,Fry till cumin seeds turn dark brown,Add chilli and ginger pieces & fry slightly.
• Add mashed potato & turmeric powder,and fry till it turns light brownish.
• Add beaten curd, pepper powder and rock salt.
•   Cook on low flame till the mixture boils,and, curd & potato are mixed..Close the flame.
• Garnish with green coriander leaves.

Serve hot with puri or paratha made of Singhara or Kutu flour.

Navratri Special-Potato Fry

            During fasting,the potato fry can be used as a snack in the evening or with meal in dinner.

Ingredients:

• Potato [medium size]  500 gm
• Coriander Leaves  small bunch
• Green chilli  04 pieces
• Ginger  01 small piece
• Black pepper powder  1/4 tsp
• Rock salt [sendha namak] to taste
• Pure ghee  3 tbsp

Preparation:

• Clean the potato,boil in a pressure cooker for 2 whistles.Let the pressure release.Peel off the boiled potato.Then cut each into four pieces,or,two pieces if smaller potato.

•   Cut green chilli and ginger into small pieces.

Method:

• Take a heavy bottomed pan,heat it.Add pure ghee,heat it on high flame.
• Fry pieces of green chilli and ginger for a few seconds.
• Add pieces of potato,mix well.Fry for 2-3 minutes.Lower the flame.
• Add salt and pepper powder.Mix well.Cover with the lid.
• After 5-6 minutes,remove the lid and fry the potato on high flame.Keep on stirring and scratching the bottom of pan occasionally so that potato is not burnt.
• When the oil in the pan is totally dried and potato well fried,close the flame.
• Garnish with green coriander and serve hot.

  The yummy potato fry is ready to eat independently,or, with paratha or puri made of flour of singhara or kutu.