Friday, October 31, 2014

POMEGRANATE JUICE


Enjoy this refreshing drink in summer. It tastes awesome with the addition of jal jeera powder.

Ingredients:
Pomegranate .... 1 big size
Honey ............. 2 tsps
Salt ................ 2-3 pinches
Jal jeera powder .. 1 tsp
Water .............. 2 big glasses.

Method:
1. Cut the fruit into 4 pieces and remove the pulpy seeds.
2. In a mixie add all the mentioned ingredients and blend.
3. Strain the juice to remove the hard seeds residue.
4. Serve chilled.
The yield is 2 glasses from one fruit.

Note: you can also use chaat masala to replace jaljeera powder and add a couple of mint leaves too.

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Thursday, October 30, 2014

KADAI GOSHT / MUTTON STIR-FRY


Delicious dry mutton preparation to serve with rotis and naans.


Ingredients:
Mutton .... 1/2 kg
Onions .... 2 large
Ginger ..... 1 tbsp (grated )
Garlic ...... 1 tbsp (crushed)
Mint leaves ... 1 cup
Coriander leaves ... 1 cup
Green chillies ... 2-3
Yogurt ....... 1 cup
Cinnamon .... 2inch piece
Bay leaves ... 2-3
Black cardamoms ... 1-2
Cloves .... 4
Garam masala powder .. 1/2 tsp
Turmeric powder ...... 1/2 tsp
Shan meat masala ...... 1 tsp
Red chilli powder .... optional ( add little if you like it spicy )
Salt ... to taste
Oil ...... 5-6 tbsps


Method:
1. Clean the meat and boil in a pressure cooker adding salt, a little turmeric powder and  the whole spices mentioned in the list. Cook it until it is 3/4 th done (Add only 2-3 cups water so that you can use it while cooking )
2. Meanwhile heat oil in a wok and fry the onion to golden brown colour.
3. Add the ginger garlic and saute for half a minute.
4. Now tip in  the green chillies and the mint and coriander leaves. Add one cup water and simmer to cook.
5. Open the pressure cooker and remove the meat. Take the whole spices from it and add them to the onion masala. (The water can be saved if you like to have some gravy in the meat)
6. Once the onion is cooked, add the mutton pieces and all the masalas. Saute it well until you get a nice colour.
7. Whisk the curd and stir it into the meat. Add a little water in which you cooked the meat.(as required)
8. Simmer until the meat is cooked.
Garnish with coriander leaves and serve.

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Wednesday, October 29, 2014

MASALA RAAN ( Slow grilled leg of mutton topped with rich spicy gravy )



This is a rich shahi dish which is a bit laborious but is worth the efforts. It is definitely a party dish. I marinated the leg of mutton for 24 hours with spices and meat tenderizer. Then grilled it in the medium temperature for about 4 hours turning the sides every half an hour. The masala gravy is also very rich with dry fruits and spices fried in desi ghee. This can be served with tandoori rotis / naans / rumali rotis / parathas .Do try it out and I am sure you are going to love it.

Ingredients:
Leg of mutton.  1
Potatoes .. 8-10 (small ones )
Desi ghee ... as required
(If you do not want to use ghee you can use oil instead or half and half )
Yogurt .1/2 cup
Turmeric powder .. 1/4 tsp
Red chilli powder  ... 1/2 tsp
Salt .. as needed
Slivered almonds ... for garnishing


For Marination :
Yogurt ... 1/2 cup
Garlic paste ... 1 tbsp
Ginger paste.... 1 tbsp
Raw papaya paste .. 2 tbsps  ( if you don't have it you can use meat tenderizer instead according to the instructions on the bottle )
Salt ....... 1 tbsp
Turmeric .... 1/2 tsp
Lemon juice ... 2 tbsps


Dry Masala :
Dessicated dry coconut ... 3-4 tbsps
Sesame seeds ................. 2 tbsps
Poppy seeds ................ 1 tbsp
( Dry roast and grind these to a powder)


Wet Masala :
(Fry all these ingredients one by one in desi ghee before grinding. You can add a little water while grinding them.)
Onions ..... 2  large
Green chillies .. 2-3
Garlic cloves .... 10 - 12
Ginger ............. 2 inch piece
Raisins ......... 2 tbsps
Cashew nuts  .. handful
Charoli ..........  handful
Cloves ........  5-6
Cinnamon .... 2 inch piece


Method:



1. Clean the leg of mutton well after removing all the fat. Pierce it with a knife to allow the marination go into the crevices.








2. Rub the marination well on both the sides. Wrap the plate with a cling film and keep it in the refrigerator for 24 hours.







3. Now pre-heat the oven and reduce it to medium. Place the leg in a large tray lined with ghee or oil.







4. Roast it for 45 minuted on one side. Turn it and roast for 45 minutes again on the other side until the juices from the meat are drying up.. At this stage add 3-4 cups of water in the baking tray and continue to cook turning sides every half an hour. Add more water if needed.  The meat here in Brazil is not very tender so I added 2 cups more. You have to check it out by piercing with a knife. Once the meat is done strain the water left in the baking tray to use it for the gravy.


5. Meanwhile, peel the potatoes and fry them on very low flame until they are soft taking care not to make them brown.








6. In a pan or wok heat 2-3 tbsps of ghee or oil. Add the wet masala and saute it until the oil separates.











7. Now tip in the dry masala and also the salt  the spice powders mentioned in the list.










8. Whisk the remaining curd with the strained gravy from the baking tray and add it to the pan. The consistency of the gravy depends on your preference. So add water accordingly.









9. When you are ready to serve, heat the leg again and wrap the bone with a foil paper. Place it in a serving dish. Spread the fried potatoes around it and pour the gravy on it spreading evenly.Garnish with slivered almonds and serve.






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Tuesday, October 28, 2014

SAAYE MASHALE WARI MACHI / GREEN MASALA FISH CURRY


This is one of the fish preparation from the Sindhi Cuisine.. It has a delicious and flavourful gravy made with mint and coriander masala. This is usually served with Khichni ( Sindhi Khichdi ) which is rice and split green moong dal cooked together. Dry version goes well with rotis as well.



Ingredients :
Fish .... 1/2 kilo (surmai or any fish available )
Oil ...... 4 tbsps
Salt .... to taste
Turmeric powder .. 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Garam masala powder .. 1/2 tsp

For Green Masala :




Coriander Leaves.....1 cup
Mint leaves ........... 1/2 cup
Green Chillies........2-3
Onions................1 chopped
Tomatoes...........1 chopped
Garlic.................7 to 8 cloves
Ginger ...............1 inch piece


(Grind the above ingredients to make the green masala.)



Method:
1. Wash the fish slices and marinate them with salt. Set aside for 1 hour.
2. In a flat bottomed pan heat the oil and saute the ground green masala until the oil separates.
3. Now add the salt and the spice powders (add salt carefully as the fish is already marinated with it )
4. Rinse the fish slices and add them to the masala. Stir carefully sauteing the fish slices on both sides.
5. Add 2 cups of water (or as much gravy you prefer ) Bring to a boil and simmer for 5-7 minutes depending on the thickness of the slices. Fish cooks very fast. 

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Monday, October 27, 2014

CAULIFLOWER POTATO SOUP


Nothing better than  a bowl of hot soup on a cold winter day. Here is a recipe of nice creamy soup without the addition of any cream. You can add milk if you like but I avoid as hubby dear does not like it.

Ingredients:
Cauliflower ....  1 cup (finely chopped like mince)
Potatoes ......... 2 small
Onion ............ 1 small
Cinnamon stick ... 1 small piece
Bay leaf ........... 1
Oregano ..... 1/2 tsp
Black pepper ... 1/4 tsp
Salt ......... to taste
Butter or oil ... 1 tbsp

Method:
1. Slice the onion.
2. Peel and cut the potato into small pieces.
3. Wash and cut the cauliflower very finely.
4. In a pressure cooker melt the butter and add the cinnamon and bay leaf.
5. When they give out aroma, add the sliced onion and saute for a minute until translucent.
6. Tip in the chopped  potatoes and cauliflower.
7. Saute and add the salt and oregano.
8. Add about 6 cups of water and close the lid.
9. After 4-5 whistles close the gas. Let it cook in its steam.
10. Open the cooker and discard the cinnamon and bay leaf. Blend the soup with a hand blender or a mixie.
11. Add freshly crushed black pepper before serving. This quantity makes 2 servings.

Note: The thickness of the soup can be according to your liking and add water accordingly.You can also cook without a pressure cooker but it takes a longer time and you have to add more water.


Sunday, October 26, 2014

CORN AND CORIANDER RASAM



There are  so many varieties of rasams in the South Indian Cuisine and amazingly these days we get to see some new and innovative recipes. I came across this corn and coriander rasam recipe in Divya's blog "You Too Can Cook " and tried it out. It was very different and nice even without the addition of dal.

Ingredients:
 Corn kernels ..  3-4 tbsps
Tamarind ....... lemon sized
Coriander leaves .. 1 cup
Curry leaves .... few
Peppercorns .... 1/2 tsp
Cumin seeds ... 1/2 tsp
Garlic ...... 2-3 cloves
Rasam powder ..... 1 tsp
Turmeric powder ... 1/4 tsp
Mustard seeds .... 1/4 tsp
Salt .... to taste
Oil ..... 2 tbsps
Water ... 3-4 cups or as needed.

Method:
1. Soak the tamarind in water and set aside for 1 hour. Mash it and extract the pulp.
2. Grind together coarsely :
Corn kernels
Coriander leaves
Curry leaves
Pepper corns
Cumin seeds
Garlic
3. Heat oil in a pan add the mustard seeds.
4. When they crackle add the ground mixture and saute for a few seconds.
5. Add the water, tamarind extract and the rasam powder, salt and turmeric powder.
6. Bring to a boil and simmer for about 4-5 minutes.

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Saturday, October 25, 2014

PALAK MUSHROOM SABZI / SPINACH AND MUSHROOM STIR-FRY


I had eaten this sabzi in a friend's house and really loved this combo. She had made it with pureed spinach and slightly gravy form. I have made it dry.... just sauteed it with onion, lot of garlic, ginger and spice powders. It tasted awesome just with plain rotis. In Brazil we get many varieties of mushrooms  I have used very large mushrooms each was the size of a palm. If you don't find them you can use any variety or the button mushrooms which are easily available.


Ingredients:
Mushrooms .... 4 large (or use 12-15 button mushrooms )
Spinach / Palak ..... 2 cups finely chopped
Onions ..... 1 large (sliced)
Tomato .... 1 small
Green chillies .... 1-2
Ginger .... 1 tsp
Garlic ... 1 tbsp (crushed )
Turmeric powder .... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ........ 1 tsp
Salt ............. to taste
Oil ......... 2-3 tbsps
Coriander leaves ... handful



Method:
1. In a pan heat oil and saute the garlic to a light golden colour.
2. Add the sliced onion and ginger paste. saute until translucent.
3. Add the chopped tomatoes and simmer until they get cooked.
4. Now tip in the sliced mushrooms, salt and the spice powders. Saute for half a minute.
5.Stir in the finely chopped spinach and coriander leaves.Cover the pan.
6. Simmer and cook on low flame until the water dries up stirring a couple of times.
It gets cooked in its own juices / water from the mushrooms.

Serve with rotis.



Friday, October 24, 2014

KESAR PISTA KULFI


This is a very simple recipe of kulfi made with milk powder. I prefer using milk powder to make desserts because the process is easier and takes lesser time. We get a nice creamy texture like rabri which sets very well.


Ingredients :
Milk powder ... 2 cups
Water ......... 6 cups
Sugar ....... 1/2 cup
Cardamom powder .. 1/4 tsp
Saffron ... 8-10 strands
Pistachios ....  1 tbsp crushed ( quantity depends on how much you like.)
Ice cream sticks  ( wash them with water before using )



Method:
1. Mix the milk powder in the water and bring it to a boil. Half way through add the saffron.
2. Simmer it and keep stirring until it becomes half the quantity and thick.
3. Add the sugar and cardamom powder when it is three-fourth done.
4. Add the crushed pistachios and continue simmering and stirring until thick (rabri like consistency)
5. Pour in the kulfi moulds and keep for setting in the freezer.
6. After 10 - 15 minutes when the kulfis are half set insert the sticks into the kulfis and let them set.
You can sprinkle a little pistachio powder on the kulfis before serving if you like.

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