Thursday, May 21, 2015


Dry and spicy stir fried boneless mutton recipe for all the meat lovers. You can serve it as a snack or a side dish with naans / rotis / phulkas. I am sure you will love this preparation. I have pressure cooked the mutton first and then sauteed with onion and spices as the meat here doesn't cook so easily. In India you get tender meat and you can make this directly on a slow fire sprinkling a little water in between the sauteeing. You may also use meat with bones if you like.

Boneless mutton ... 250 gms
Onion .................. 1 medium sized chopped finely.
Garlic ............. 1 tbsp crushed
Ginger ........... 1 inch piece grated.
Tomato puree ... 2 tbsps
Yogurt .............. 2 tbsps
Mint leaves ..... few 
Coriander leaves .. handful
Green chillies ... 1-2 slit or chopped finely.
Turmeric powder ... 1/4 tsp
Red chilli powder .. 1/4 tsp (add more if you like it spicy)
Cumin powder ..... 1/4 tsp
Coriander powder . 1/2 tsp
Garam masala powder .. 1/2 tsp
Salt .............. to taste
Oil or  Desi ghee .. 2-3 tbsps or as needed
* Whole spices like cinnamon stick, bay leaves and cardamoms ... add in the pressure cooker while boiling the meat.

1. In a pressure cooker take 2-3 cups water and tip in  the whole spices*. Add the cleaned meat pieces, a little salt and turmeric. Boil the meat until 3/4 ths done. Remove the pieces and store the stock for future use. You can even freeze it after cooling. 
2. In a pan or a wok add oil or desi ghee and fry the onion until light pink. 
3 .Add the slit green chillies, ginger and garlic. saute for half a minute.
4. Put the mutton pieces and one fry again for a minute. Add the tomato puree and slit green chillies. 
5. One by one add all the spices except garam masala which we shall add towards the end.
6. You may sprinkle a little water while sauteeing if the meat is not cooked.
7. Whisk the yogurt and add it to the meat stirring immediately to blend into the masalas.
8. Tear the mint leaves with fingers and add it.  Simmer it until done.
9. Garnish with coriander leaves. 

Friday, May 15, 2015


Making crab curry was on my list since a long time. At last I got some crabs though they were not really big, still the curry turned out awesome. I made it in the Goan style and served with plain rice. This gravy can go with dosas and appams too. Cleaning the crabs is little tricky. If you get them cleaned and ready from the market it is fine .. or else you can watch this video of Vahrevah Chef how to clean them. I just followed his instructions as this was my first attempt too.

 How to clean the crabs -

Crabs ..... 4-5
Onion ... 1 large (1 cup sliced) + 1/4 cup finely chopped
Tomato .. 1
Ginger .. 1 inch piece
Garlic ... 5-6 cloves
Dry red chillies .. 2-3
Fennel seeds .. 1 tsp
Cumin seeds .. 1/2 tsp
Cloves ........ 3-4
Cardamoms .. 4-5
Cinnamon .. small piece
Grated coconut .. 1/2 cup
Turmeric powder ..
Red chilli powder .. 1/2 tsp (or more if you like )
Coriander powder .. 1 tsp
Garam masala powder .. 1/2 tsp
Salt .... to taste
Curry leaves .. 1 sprig
Coriander leaves .. handful
Oil .... 4-5 tbsps or as needed
Lemon juice ... 2 tbsps
Thick coconut milk ... 2-3 tbsps

1. Clean the crabs and cut them into pieces.
2. Marinate them with salt, little turmeric powder and lemon juice.
3.In a pan heat 1 tbsp oil and add the fennel seeds, cumin seeds, red chillies, cardamom, cloves and cinnamon.
4. When they leave out an aroma tip in the onion and saute it adding the ginger garlic after a little while.
5. Now add the grated onion and stir fry for a minute.
6. Grind it adding water to a thick paste.
7. Now heat oil in a pan and add the finely chopped onions. Saute.
8. Add the tomato cubes and the spice powders except garam masala .
9. Tip in the marinated crab pieces and stir fry until they change the colour for about 2 minutes.
10. Now add the ground masala paste, curry leaves and salt.  Stir fry for a few minutes.
11. Add one and half to two cups of water and simmer to cook for about 15 minutes.
12. Finally stir in the coconut milk and garnish with coriander leaves.

Linking to:

Hearth and Soul Blog Hop: May 18 @ Zesty South Indian Kitchen

Tuesday, May 12, 2015


This is a very basic and easy chocolate cake recipe. . Make sure all the ingredients are at room level temperature. You can make cup cakes with this too.

Flour ... 150 gms (1 cup)
Cocoa .. 50 gms  (1/3 cup)
Castor sugar ..220 gms (1 cup)
Butter ........ 80 gms (80 gms)
Baking powder .. 1 tsp.
Milk ................125 ml (1/2 cup)
Eggs .............. 2

1. Sift the flour and baking powder together.
2. Sift the cocoa powder and icing sugar separately.
3. In a large bowl beat the butter and sugar until blended.
4. Add eggs one by one beating them until fluffy.
5. Spoon in the flour and cocoa alternately.
6. Add milk and beat for half a minute.
7. Pour the batter into a greased ring mould or any other mould.
8. Pre-heat the oven to 180 degrees C.
9. Bake for 35 - 40 minutes.

Note: The baking time may vary a little depending on the size and type of oven.

Linking to:

Hearth and Soul Blog Hop: May 11 @ Zesty South Indian Kitchen

Anniversary Mela @ Cooking 4 all Seasons 

Thursday, May 7, 2015


Rice ....... 2 cups
Green peas ... 1/2 cup
Garlic paste .. 1 tbsp
Ginger paste .. 1 tsp
Onions ......... 2 small (sliced)
Tomato ........ 1 (chopped)
Green chillies .. 2-3 (slit)
Coriander leaves .... handful
Black cardamom ... 1
Cloves ................. 3-4
Cinnamon .......... 1 inch piece
Bay leaf .............. 1
Turmeric powder ... 1/4 tsp
Red chilli powder ...1/4 tsp
Salt .......... to taste
Oil .......... 2 tbsps

1.Wash the rice and soak it.
2.Heat the oil and add the whole spices. Add the onions and stir fry for a few minutes.
3.Now add the ginger garlic paste, tomato, green chillies, salt and the spice powders. Stir in the green peas. Sprinkle a little water and simmer to cook until peas is half done.
4.Add 4 cups of hot water and coriander leaves. Check the salt and add if required.
5.Cook on high flame for a while and lower it to simmer.
If using a pressure cooker then after 2 whistles simmer it for 1 minute.

Linking to:
Let's Cook with Peas @ Simply.Food 

Monday, May 4, 2015


This is a jhatpat recipe, specially for bachelors which can be made in minutes when you are short of time. I always keep a can or tetra pack of peas for times like this. You may say that canned stuff  contains preservatives.. yes, I agree nothing better than fresh veggies but once in a way you can make an exception.

Green peas .. 1 can / tetra pack
Grated onion ... 2 tbsps (optional)
Garlic paste ... 1 tsp
Tomato puree .. 2 tbsps
Mustard seeds ... 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicier)
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Salt ..... to taste
Coriander leaves .. to garnish
Oil .... 2 tbsps

1. Heat oil in a pan and add mustard seeds. When they crackle add the onion paste and saute.
2. When the colour of the onion changes add the garlic paste.
3. Now add the tomato puree and all the spice powders and salt.
4. Drain out the water from the green peas and stir into the prepared masala.
5. You can keep it dry or add half a cup of water for a little gravy if you prefer.

Linking to:
Let's Cook with Peas @ Simply.Food