Thursday, March 10, 2022

GRAPES RAITA / ANGOOR KA RAITA

 This is a nice and refreshing raita to relish in summers. Dill leaves add a lovely flavour to it apart from roasted cumin powder and black pepper. You will definitely love it. 

Ingredients:
Grapes ......... 1 small bunch or as needed
Yogurt ......... 1 cup 
Dill leaves ..... 2-3 tbsps (finely chopped)
Roasted cumin powder .... 1/2 tsp
Crushed black pepper ..... 1/4 tsp
Salt ............................ to taste


Method.
1. Wash the grapes well and cut them into halves.
2. Whisk the yogurt adding all the ingredients as per your liking.
3. Stir in the grapes and mix gently.
4. Enjoy it chilled. 
  

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Friday, March 4, 2022

GREEN TOMATO CHUTNEY

 

Green tomatoes are loaded with nutrition. Hence we should include them in our diet in some way or the other. You can make chutneys, curries, stir fries etc. etc. Here is a simple and tasty chutney recipe made with green tomatoes. It can be served with snacks or main meals as an accompaniment. This chutney stays good in the refrigerator for few days as it has no onion or coconut added to it.

Ingredients: Green tomatoes ..... 4 Sesame seeds .... 2 tbsps Tamarind ............. small piece Green chillies ...... 2-3 Asafoetida .......... 2 pinches Coriander leaves .... 1/2 cup Oil ...................... 3-4 tbsps Salt .................... to taste

Method:
1. Dry roast the sesame seeds.
2. Cut the tomatoes into pieces.
3. Heat the oil in a pan and add asafoetida.
4. Next add the green chillies, tamarind and tomatoes.
5. Stir them well. Cook until they are soft.
6. Add salt, coriander leaves and the roasted sesame seeds.
7. Remove from the gas and let it cool.
8. Grind the chutney.
9. If you wish to add a tempering you can do that. But this chutney tastes so good even without the tadka. Store it in the refrigerator. It stays good for few days.

Watch the recipe video


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Thursday, March 3, 2022

IMLI GOSHT / HYDERABADI KHATTA GOSHT / SPICY & TANGY MUTTON CURRY HYDERABADI STYLE


Hyderabad is well known for its spicy curries, both veg and non veg. Here is a spicy and tangy mutton curry from this region that you are going to fall in love with. A treat for spicy food lovers. My version is still milder. You may adjust the spice level as you like. Make and enjoy !


 Ingredients:
Mutton ............... 500 gms
Oil ..................... 4-5 tbsps
Onion paste ...... 2 cups
Tomato puree ... 1 cup
Tamarind puree . 2-3 tbsps or as per your taste
Ginger paste ....... 1 tbsp
Garlic paste ......... 1 tbsp
Kashmiri chilli powder .. 1 tsp
Spicy chilli powder ... 1/2 tsp 
Jaggery ..................... 1 tsp (optional)
Salt .......................... as needed.

Dry roast and grind:
Dessicated coconut ....... 2 tbsps
Cumin seeds ............... 1 tsp
Coriander seeds ......... 1 tbsp
Cloves ...................... 3-4
Cinnamon ............... 1" piece
Mace ....................... 1/2 piece
green cardamoms ..... 3-4
Black cardamom ..... 1
Bay leaf ................... 1

For tempering:
Ghee (clarified butter) .... 1 tbsp
Mustard seeds ...... 1 tsp
Methi or fenugreek seeds ... 1/4 tsp
Whole garlic cloves ........ 6-8 (you may crush them lightly)
Curry leaves .................. few
Dry red chillies ............ 2-3
Asafoetida ................... 2 pinches.

Method:
1. For dry roasting the ingredients take a pan and add the whole spices first followed by coriander, cumin seeds. When they give out an aroma reduce the flame and add the dessicated coconut. Roast until it is golden brown. Cool the mixture and grind it to a fine powder. 
2. In a pressure cooker heat the oil and add the ginger and garlic paste. Saute it a bit.
3. Add the onion paste and saute it stirring intermittently until golden brown in colour.
4. Now stir in the tomato puree. Saute it. 
5. Add salt and turmeric powder. Stir fry until the oil starts to separate.
6. Now tip in the mutton pieces and saute them stirring from time to time until the water from the mutton is dried up and oil starts to separate. 
7. Add 2-3 cups of hot water. This will not cease the cooking process.
8. Close the cooker and cook for 7-8 whistles and check after the pressure is released. Cook again if needed as these days the mutton we get is not so tender. It should be done 95 percent.
9. Next add the chilli powders (Kashmiri and the spicy one), jaggery and the roasted and ground spice mix. Adjust the quantity as per your preference.
10. If you want more gravy add some water. If serving dry you can skip adding. 
11. Add little more salt and tamarind juice. Give it a nice stir and cover the pan
12. Slow cook for 2-3 minutes until done. Add some coriander leaves finally.
13. Now time to add the tempering. Heat the ghee in a pan. Do not burn it on high flame as it looses it's flavour and the nutritional value.
14. Add the tempering ingredients mentioned in the list and let them crackle. First the dry ones followed by garlic cloves. 
15. Add the tempering to the prepared mutton and give it a gentle mix. 
16. You can enjoy the gravy version with rice and the dry version with rotis/naans/dosas/bhakris.

Watch the video of this recipe




This recipe is made for the event - A-Z Recipe Challenge. 
Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)
Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )
This month the Alphabet is I - and my chosen ingredient is IMLI (tamarind)


Recipe List of A-Z Challenge (Season 2)


A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)
B - Begun Bhaja  ( Bengali style fried Brinjals)
C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)
D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )
E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )
F - False ke Biscuits ( Lemon Currant Cookies )
G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)
H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )
I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)
J - Jowar Ke Phulke ( Sorghum Flatbreads)

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