Friday, July 20, 2018

NILGIRI MUTTON CURRY


This delicious curry is from the Nilgiri Hills (Ooty) in South India. It is flavoured with mint and coriander leaves. Yogurt is added for tanginess. You can relish it with plain rice, dosas and appams.

Ingredients:
Mutton ............ 500 gms
Coriander leaves .. 1/2 cup
Mint leaves ........ 1/2 cup
Green chillies ..... 2-3
Grated coconut .... 1 cup
Yogurt .................. 1 cup
Onion ................. 1 large (sliced)
Ginger paste ......... 1 tsp
Garlic paste .......... 1 tsp
Curry leaves ......... 1 sprig
Bay leaves ......... 2
Cinnamon ......... 1" piece
Cloves .............. few
Black cardamom ... 1
Green cardamoms .... 4
Salt ............. to taste
Turmeric powder ... 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ....... 1 tsp
Garam masala powder .. 1/2 tsp
Oil ..................... 8 tbsps


Method:

Heat 2 tbsps oil in a pressure cooker and add whole spices (cinnamon, cardamoms,cloves, bay leaves)








Add the mutton pieces, 2 cups water and salt. Close the lid and cook for 7-8 whistles.










When done, separate the mutton pieces after discarding the whole spices. Save the stock for the gravy.









Grind together coriander leaves, mint leaves, coconut and green chillies.






In a pan add 3 tbsps of the oil and fry the onions until translucent.










Tip in the ginger garlic paste and some curry leaves.. Add a little water and simmer for few minutes.When cooled, grind the onion coarsely.








Add the remaining 3 tbsps of oil in the pan and add curry leaves.









Now add the onion paste and saute for couple of minutes.










 Add the mentioned spice powders.










Stir in the green masala paste.










Tip in the cooked mutton pieces.










Add the stock and little water if required.










Whisk the yogurt.










Add it to the mutton curry. Check the salt and add if needed.










Simmer for few minutes until done. Garnish with coriander leaves.










Recipe Credits - Chef Sanjeev Kapoor.

Monday, July 16, 2018

RAJASTHANI KHOBA ROTI / KHOOBA ROTI


Rajasthani Khoba Roti or Khooba Roti is a thick flatbread made with whole wheat flour. Khoba roti may look a bit complicated to you from the appearance, but it is very simple to make. Traditional way to cook this roti is to cook it on a charcoal sigri. but since we do not have those now-a-days we have to make on a tawa and then finished on the flame directly.
Khoba Roti has a nice crisp outer layer and soft inside. It goes well with almost all the spicy curries, chutneys and pickles. Traditionally it is made simple with just the addition of salt, ghee and ajwain / cumin. But some people like to add few more ingredients like garlic, kasoori methi etc etc for variation.

Ingredients:
Wheat flour .... 1 cup
Desi ghee ....... 1 tbsp (to add while kneading)
Salt ............... to taste
Ajwain seeds ... 1/8 tsp
Cumin seeds .... 1/8 tsp
Desi ghee ........ as needed to brush on top

Method:

Mix together all the ingredients in a large plate or a bowl.









Knead with sufficient water to make a soft dough. Cover it and set aside to rest for 15 minutes.








Now take the entire dough and roll out into a thick roti.









Heat a tawa and transfer the roti on to it.









Pierce with a knife and roast it on one side for half a minute. Piercing helps in cooking the inside part well.










Flip the side and close the gas. Pinch the roti with your fingers to make depressions on it all over.








Now light the gas and roast the other side carefully.










When it is 3/4 th done, roast it over the direct flame using tongs.









 Turn it around to roast evenly .You get the best results when done on charcoal. Remove it in the serving plate and brush ghee generously on it.

Thursday, July 12, 2018

METHI CHICKEN / METHI MURGH / FENUGREEK CHICKEN


Here is a simple and delicious chicken curry with the flavours of fresh methi leaves and spices.. It can be served with rotis or rice.

Ingredients:
Chicken .... 500 gms
Onion ........ 2 cups (finely diced)
Green chillies .. 2
Methi leaves .... 1 cup
Coriander leaves .. 1/4 cup
Ginger ............. 1 tbsp (grated)
Garlic .............. 2 tbsps (crushed)
Tomato ............ 1 (cut into cubes)
Yogurt ............. 1/2 cup
Coriander powder .. 1 tsp
Cumin powder ....... 1/2 tsp
Turmeric powder ..... 1/4 tsp
Garam masala powder .. 1/2 tsp
Salt ...................... to taste
Oil ....................... 6-7 tbsps

Method:

1. Heat oil in a pan and add the ginger and garlic.








2. Add the methi and coriander leaves. Saute a little.









3. Now add the finely diced onions and saute till translucent.









4. Next add the tomato cubes and cook until they are soft.









5. Tip in the chicken pieces.








6. Stir fry for 7-8 minutes.









7. Add salt, coriander powder, cumin powder and turmeric powder..









8. Stir to mix adding 1 cup of water. Cover and simmer for about 15 minutes.








9. Now open the lid and add the whisked yogurt.









10. Stir immediately to avoid curdling.









11. Finally add the garam masala powder and simmer for few more minutes until done.








Keep the consistency of the gravy to your preference. Dish it out and serve.

Monday, July 9, 2018

YOGURT MASALA BREAD


This is a very tasty and easy breakfast dish and you can use your leftover bread slices too.

Ingredients:
Bread slices ... 6
Yogurt ............ 1 cup
Onion ............. 1 (finely chopped)
Green chillies ... 1-2 (finely chopped or slit)
Ginger ............... 1 tsp (grated or minced)
Mustard ............ 1 tsp
Cumin seeds ..... 1 tsp
Asafoetida ........ 1 pinch
Curry leaves ... few
Coriander or mint leaves .. handful
Turmeric powder ... 1/4 tsp
Coriander powder ... 1 tsp
Cumin powder ..... 1/2 tsp
Salt ............. to taste
Oil ............. 3-4 tbsps

Method:

1. In a pan heat the oil and add the tempering ingredients.









2. When they crackle add the onion, green chillies and ginger.








3. Saute for a minute.









4. When the onion is translucent add the spice powders and salt.









5. Saute them a little.









6. Now reduce the flame and stir in the whisked yogurt.









 7. Keep stirring so that the yogurt does not curdle. Add some coriander or mint leaves.








 8. Now tip in the bread cubes.









9. Stir carefully to mix the masala and bread.









10. Cover the lid and keep on dum for 2 minutes.








11. Garnish with mint or coriander leaves and serve hot.

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