Saag mutton

Saag mutton

Winters special

1 kg of Mutton
1/2 kg spinach (Palak)
2 Tomatoes grated
2 Onions fine chopped
1 tsp. of feared Ginger (Adrak)
1 tsp. Coriander Powder
1 tsp. Red Chilli Powder
1 tsp turmeric powder
Salt
2 tsp. Garlic Paste
Garam masala 2 tsp
1 ladle Cooking Oil

METHOD

Add oil in a pressure cooker and heat.
Add the grated ginger, garlic and fine chopped onion and fry the onions for a few seconds. Add mutton and bhuno for, 20. Mins at low heat.

Add tomato puree and cook till oil leaves sides.

Add fine chopped palak nd mix. Cook till palak reduces to half qty.

Add salt and spices

Add enough water. Close the pressure pan and allow the meat to cook until soft. Or till 3-4 whistles

Open lid and simmer till water dries up

Add garam masala

Just bhuno meat in palak till oil leaves sides .
If necessary, add little water to get a gravy.

Serve with rice

Potato frittata

Potato Frittata

Ingredients

One big  potato
3 tbsp oil
1 small onion thinly sliced
5 large eggs, well beaten
2 Green chillies chopped
Coriander leaves bunch
Salt
Red chilli flakes.

Method

Peel and cut potatoes in cubes . Roast to brown or fry. Keep aside

Heat oil in deep sauce pan. Cook onions till translucent.

Add potatoes and make a base by spreading them in pan.

Season with salt and red  chilli flakes

Mix together eggs, green chilli and chopped coriander. Beat well. Add salt to taste. Reduce heat to medium.

Pour egg mixture into pan and cover all potato base. Cook until edge is set, about 2 minutes.

Carefully place a plate over pan and take out the frittata over it. Simply slip the uncooked side in pan again and cook it further two mins.
. Invert frittata onto a plate.  . Serve warm
I love it with sour cream.

Namakwala mutton

Namak wala Mutton

Another winner an old recipe from 70's  wedding menu

Ingredients

1Kg goat meat cut in small cubes
4 tbsp. freshly chopped ginger And garlic
1 cup beated curd
4 green chillies
Salt to taste
Red chilli pwdr 1 tsp
Turmeric powdsr 1/2 tsp
Corriander powddr 1 tsp
Cumin powder 1 tsp
Readymade meat  Masala​​ 2 tbsp
1/2 cup oil

Method

Heat oil in heavy kadai.
Fry green chillies and garlic,  ginger for a minute, adding meat and  salt.
Stir on high heat for a few minutes until the heat causes the meat to release its juice.
Seal pot with lid and  COOK on low  heat for a few minutes until meat is tender.
Add beaten curd, red chilli powder and turmeric powder, cumin powder, corriander powder and mix well. Cook till oil separates.
Add meat Masala  and mix for a minute
Add water if you want little gravy and simmer for 10 mins.

Kadai chicken

Kadai Chicken

Ingredients

chicken 1 kg
2 onions thinly sliced
2 tomatoes chopped
1/2  tbsp ginger paste
1/2 tbsp garlic paste
1 green chilli
1 tsp cumin seeds crushed
1 bay leaf
1 tsp garam masala
1/2 tsp ginger powder
1/2 tsp turmeric powder
1 tsp red chilly powder
2 tsp coriander seeds crushed
Ginger strips to garnish 2 tbsp
For marinate
1 onion thinly sliced and fried .
1/2 tbsp ginger paste
1/2 tbsp garlic paste
1 tsp garam masala
1/2 tsp turmeric
Salt to taste

Method

Wash and pat dry the chicken.
Mix all the ingredients for marinate and keep aside.
Rub masala in chicken well and refrigerate for one hour
Heat oil in the thick kadai.
Add cumin seeds and bay leaf.
Once it starts to splutter add the sliced onion.
Cook the onion till it is pinkish.
Add the ginger and garlic paste and then turmeric, red chilly powder, crushed coriander seeds and garam masala.
Next add tomatoes.
Cook this till the tomatoes get mashed
Add in the chicken and mix well.
Cover with lid and let the chicken cook for 20 minutes at low heat in its own juices.
Cook  till the chicken is cooked through. Garnish with ginger and green chilli strips.

Mughlai Chicken Koftas

Mughlai Chicken Koftas

Ingredients

1/2 kg chicken keema
100 gms chicken liver
½ Tsp of cinnamon powder
Salt to taste
mustard oil
Onions 2 boiled and pasted
1 tbsp ginger-garlic paste
1 tbsp of coriander powder
1 tbsp of red chilli powder
½ cup of tomato puree
½ tsp garam masala powder

Method

Blend cinnamon powder, salt ,chicken keema  and chicken liver to a good mix.

Divide the mix into  equal portions.

Shape them into Flat koftas.

Fry koftas in oil. Keep aside.

Heat oil in a pan.

Add boiled onion paste and cook till onions turn pink.

Add ginger-garlic paste.
Sauté for a minute, then add coriander powder and red chilli powder.
Stir in tomato puree

Cook for few minutes on a high flame, stirring continuously.

Add two cups of water and bring it to a boil.

Add chicken koftas and cook for ten minutes, stirring occasionally.

Add garam masala powder.

Simmer for five minutes.

Serve.

  

Desi Ghee Murgh Handi

Desi ghee Murgh Handi

Ingredients

1 kg Chicken
Onion slices fried 1 cup
crushed fresh red chillies 2
garam masala 2 tsp
Crushed cumin seeds 2 tsp
1 tsp coriander powder
1 tbsp Ginger garlic paste
2 cups curd
red chilli powder 1 tsp
Haldi 1 tsp
Salt to taste
desi ghee 1 big ladle
Cardamom powder 1 tsp

Method

Grind fried onion slices. Make a paste.
In a big bowl. whisk  curd well. Add onion paste and all spices. Red chilli paste. Ginger garlic paste, salt and mix well.
Add chicken pieces and marinade well. Keep for half an hour in refrigerators for flavours to develop
Take handi or some pot with small mouth.
Put ghee and heat over low flame.
Add marinaded chicken. Stir for three mins.
Cover and cook for 45 mins  to 60 mins at very very low heat. Check two three times in between.
Cook till ghee leaves sides.
Make gravy as per your choice.
Finish with sprinkling cardamom powder.

Chicken Aampapad

Chicken Aampapad

 Ingredients

Chicken 800gms...
Onions 2
Ginger paste 2 tsp
tomato puree 1/2 cup
Corriander powder 1 tsp
Roasted zeera powder 1 tsp
Haldi 1/2 tsp
Black pepper 1 tsp
kala namak.1 tsp
Aam papad khatta meetha cut in cubes 100gm
Oil
Salt to taste

Method

Cut onion in slices Fry in hot oil. Drain and keep aside.

Blend aampapad with fried onion and kalanamak and black pepper.

Keep aside paste.

Marinade chicken with salt , ginger paste and haldi and refrigerate for one hour.

In awok add oil. Heat till smokey. Add chicken and bhuno at low heat till it is well browned and sealed. Add corriander powder and zeera powder. Mix well for 2-3 mins

When it is 80% done add Tomato puree and bhuno till oil leaves edges.

Add onion aampapad paste. Stir well at low heat till glaze covers whole chicken pieces.

Serve garnishing with green chillies.

 

 

 

Koftas in cherry sauce

Koftas in cherry sauce

Ingredients:

For koftas

chicken mince 1/2 kg
Fine chopped  One onion.
Chopped garlic 3-4 tsp
fine flour 1 tbsp
Black pepper powder 1/2 tsp
salt
Oil for deep frying
For sauce
Fresh cherries 20
cinnamon  small stick powdered
salt
sugar to taste
Salt
Dry red chillies 2
ginger paste 1 tsp
cloves 1-2
2  onions, sliced and fried and pasted
lemon juice 2 tsp

Method

Mix minced chicken, chopped onion and garlic, Flour, salt n pepper.  Make balls and fry in hot oil till brown.
Pour Fresh cherries (deseeded) into blender and puree until smooth.
Add sugar, ginger, cloves, cinnamon powder ,dry red chillies, salt, fried onions and lemon juice and blend again.
Take a wok add oil , cook cherry puree  and  stir over low heat till oil separates.
Add koftas  to sauce and heat again for 1-2 minutes, gently stirring them to cover with sauce. Serve as dry koftas richly covered in sauce.

BADAMI MURGH

Badami Murgh

 

Ingredients

1 kg chicken ...
2 thinly sliced onion
2 tomatoes chopped
20-30almonds deskinned
Cumin powder 1 tsp
Corriander poeder 1 tsp
Garam masala 1/2 tsp
Red chilli pwdr 1 tsp
Haldi 1/2 tsp
Ginger garlic paste 2 tsp
Salt
Mustard oil 1 ladle.
1 tbspn lime juice.


Method

Marinade chicken in lime juice and ginger garlic paste and salt for 30 mins.

Heat a pan over a medium heat and add the ground almonds and stir fry dry till pink colour


Remove from the heat and add the garam masala, cumin powder, corriander powder and keep aside in a bowl.

In big wok add oil and heat till smokey.

Add onions. Fry till pink. Add tomatoes and cook in medium heat till they soften. Add red chilli powder and turmeric powder and salt to taste .

Remember there is salt in marination too.

Stir for five mins.

Add the marinaded chicken and cook for 3 min, stirring, gradually.

Cook chicken by covering wok till it is 80% done and all water ftom chicken dries up.

Add almond mixture snd cook in low heat till chicken is done.

Serve this with rotis See More

Tamarind Egg Curry

So flavoirful and yummy and hooked recipe

Tamarind Egg Curry

Ingredients

Eggs 5
Shallots 2 chopped
Zeera 1 tsp
Garlic mince 2 tsp
Ginger monce 2 tsp
Tamarind pulp 2 tbsp
tomato 1 grated
Rice flour 1 tsp
chopped corriander leaves
Mustard oil 1 ladle

Method

Boil eggs hard and deshell and cut in halves. Keep aside.
Place the garlic, ginger and half the corriander leaves in grinder and grind to a very fine paste.
Heat the oil on medium heat till smokey and add the zeera and add in the shallots and saute till pink color.
Add in the grinded paste and cook for 5-6 minutes, until the mixture is nice and aromatic
Add in the tamarind pulp , salt and the tomato and cook well .
Stir in the 1/2 cup water and bring to a simmer.
Add in the rice flour and let the mixture simmer for about 4-5 minutes.
Add the eggs carefully.
Serve the eggs curry with yolk side up in the sauce.

Daal egg bhurji

Daal egg bhurji

 

 This is my family favourite bhurji.

We wait for leftover daal in our house to make this ....

Ingredients

Leftover/ cooked sabut moong dal 1 cup
Corriander leaves chopped handfull
Green chilli chopped 2
Roasted grounded zeera 1 tsp
Salt
Desi ghee 2 tbsp

Method

Beat eggs in bowl. Add pinch salt. Beat well and keep aside.

In wok add ghee. Put corriander leaves nd green chilli. Sautee few seconds.

Add cooked moong dal and stir till ghee leaves sides.

Add beaten eggs . Keep stirring well over medium heat till you get scrambled cooked eggs in daal. This will take five mins

Sprinkle fresh roasted grounded zeera powder.

Serve with hot chapati.

You can use any moong daal for this but sabut moong daal is preferable.

I know you will keep one katori cooked daal for your next day breakfast. See More

RICE OMELETTE

RICE OMELETTE

 

 Ingredients:
1 Cup of Cooked Rice/Leftover rice
3 Eggs...
handful coriander leaves chopped
butter for frying
Salt & red chilli flakes

Preparation:

Whisk egs in a bowl
Add in the red chilli flakes and salt Mix well.
Then add in the coriander leaves and cooked rice. Mix well.
Heat pan with butter. Fry the rice mixture till crisp and golden on both sides. Reaeat for rest mixture.

Serve with sour cream

RICE OMELETTE

RICE OMELETTE

 Ingredients:
1 Cup of Cooked Rice/Leftover rice
3 Eggs...
handful coriander leaves chopped
butter for frying
Salt & red chilli flakes

Preparation:

Whisk egs in a bowl
Add in the red chilli flakes and salt Mix well.
Then add in the coriander leaves and cooked rice. Mix well.
Heat pan with butter. Fry the rice mixture till crisp and golden on both sides. Reaeat for rest mixture.

Serve with sour cream

KASHMIRI MUTTON CURRY

Neni Qaliya

 

 Kashmiri Mutton curry

Ingredients...

1 kg Meat

1 cup Milk

1 cup Curd

1 tsp Cumin Seeds

2 tsp saunth powder

1 tbsp Aniseed powder

1 tsp turmeric powder

Whole aniseeds 1 tsp

2 nos. black cardamom

1/2 tsp red Chili Powder

1/2 tsp Turmeric

1 tsp. vari masala /garam masala

5 Green Cardamoms

2 Cloves

1 ladle Mustard Oil

Salt to taste

Method

In a pressure cooker add meat and turmeric and whole aniseeds, along with half of chili powder, 2crushed big cardamoms, salt and a pinch of asafoetida. Add enough water and pressure cook mutton upto 2 whistels

Churn curd and milk well.

Take out mutton pieces and keep the broth aside in big vessel

In the broth add the milk and curd mixture and powdered aniseed, dry ginger powder

Bring it to boil again.

When half of broth left add meat pieces

Let it simmer on low heat.

In a wok heat the mustard oil, till smokey.

Add another pinch of asafoetida, cloves and the cumin seeds.

Stir well

Add this oil along with fried Spices to the meat in a big vessel which is simmering.

Stir with a ladle and let cook on low heat, till the meat is tender.

Now add ver masala /garam masala, and a bit crushed green cardamoms. stir and serve the Qaliya with rice.

Maaz Kanti

Maaz Kanti

Spicy Wazwaan Starter from Trami(platter)

 

 Ingredients...

Mutton boneless pieces (tikkas)-- 1/2 kg
Onion-- 1 big thinly sliced
Ginger Garlic Paste-- 1
tbsp
Curd 1 cup
Tomato 2 thinly sliced
Turmeric Powder-- 1/2 tsp
Red Chilly Powder-- 2 tsp
Cumin seeds-- 1 tsp
Salt
Mustard oil

For grounding.

Cardamom-- 2 no
Cloves-- 2 no
Cinnamon stick--

METHOD:

Wash mutton pieces .
Ground whole spices to powder.

Marinate the meat with curd , ginger garlic paste and salt for one hour

Shallow fry mutton pieces in hot oil.

Heat desired oil in another wok and add cumin seeds and crackle. Add leftover marinade and sautee till oil leaves sides

Add onions and tomato slices and all the spices included grounded spices and saute for 2 mins.

Add fried mutton pieces and stir fry well for ten mins. Serve hot as snack.

Neni Qaliya

Neni Qaliya

 

Ingredients

1 kg Meat

1  cup Milk

1  cup Curd

1 tsp Cumin Seeds

2 tsp saunth powder

1 tbsp Aniseed powder

1 tsp turmeric powder

Whole aniseeds 1 tsp

2 nos. black cardamom

1/2 tsp red Chili Powder

1/2 tsp Turmeric

1 tsp. vari masala /garam masala

5 Green Cardamoms

2  Cloves

1 ladle  Mustard Oil

Salt to taste

Method

In a pressure cooker add meat and  turmeric and whole aniseeds, along with half of chili powder, 2crushed big cardamoms,  salt and a pinch of asafoetida. Add enough water and pressure cook mutton upto 2 whistels

Churn curd and milk well.

 Take out mutton pieces and keep the broth aside in big vessel

  In the broth add the milk and curd mixture and  powdered aniseed,  dry ginger powder

 Bring it to boil again.

 When half of broth left add meat pieces

 Let it simmer on low heat.

 In  a wok heat the mustard oil, till smokey.

 Add another pinch of asafoetida, cloves and the cumin seeds.

 Stir well

 Add this oil along with fried Spices to the meat in a big vessel which is simmering.

 Stir with a ladle and let cook on low heat, till the meat is tender.

 Now add ver masala /garam masala, and a bit crushed green cardamoms. stir and  serve the Qaliya with rice.

PALAK MUTTON

Palak mutton...

 

 

Ingredients:

1 kg goat mutton
1/2Kg Spinach chopped fine
1-2 tsp ginger garlic paste
2 medium tomatoes grated
1 tsp coriander Powder
1 tsp red chili powder
2 onions chopped fine
1 tsp grated ginger
3-4 tablespoons cooking oil
Salt

METHOD

Add 2-3 tbsp oil in a pressure pan.
Add the grated ginger, half of chopped onions to
the oil and fry for few seconds.
Now add meat to the pan. fry for a minute.
Add a little salt and 2 cups of water.
Close the pressure pan and allow the meat to cook till soft. (upto 3-4 whistes)
Once meat is cooked, strain out the water and keep aside as stock.
In another Pan, Heat the remaining oil.
Add the remaining chopped onions and fry till light brown.
Add salt, coriander powder, chili powder, ginger garlic paste
Fry until it leaves oil.
Add tomatoes and spinach and a little of the meat-stock that you had kept
aside.
Cook till tomatoes and Spinach is done and the water is dried up.
Add the cooked meat to this mixture and stir fry until it leaves oil.
Simmer for a while and keep gravy as per your choice
Serve hot with rice or roti.

Zeera fish pakoda

ZEERA FISH PAKODA

Ingredients

Any Firm white fish 8-10 pcs

  Freshly grounded roasted cumin 3-4 tbsp

Besan /gram flour  ½ cup

Red chilli flakes 2 tsp

 Garlic crushed 2 tsp

Salt

Method

1.Keep all fish pieces in salted water in a bowl for one hour.  Remove each fish piece with hand and keep aside

In a small bowl combine cumin, besan, salt, red chilli flakes , garlic . Mix well and add little water to get dip like consistency .

2 Put wok over heat with oil and heat till smokey

Put each fish in a besan dip and fry carefully in hot oil.

3. .When the fish is cooked through, remove from wok and serve immediately.

Lahori Chicken Karahi

Lahori Chicken Karahi

Ingredients

1 kg chicken, cut into small pieces
4 tbsp desi ghee
2 tbsp mustard oil
2 tbsp ginger garlic paste
1/2 cup curd
4 tomatoes, grated
1/2 black pepper, freshly ground
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp red chili powder
salt
1 tsp garam masala
4 green chilies, thinly sliced
handful fresh coriander leaves, chopped

Method

Heat oil  in a  Karahi till smokey
Add desi ghee and ginger garlic paste.
Stir fry and add  chicken in it.
Cook at high heat with constant stirring till chicken becomes whitish in color.
Add  red chili powder, coriander powder, cumin and salt.
Cook for 2 minutes then add 1/2 cup water.
Cover with the lid and cook 10 minutes on medium heat.
Now add tomatoes, black pepper and curd in it.
Cook on high flame till oil leaves sides and chicken is done.
Switch off stove.
Add Garam masala over it. Garnish with  green chilies and fresh coriander leaves.
Lahori Chicken Karahi s ready.

Malai kabab Tikka

Malai Kabab Tikk

Ingredients:

Frozen raw chicken kababs 1 packet
Fried onion paste 3 tbsp
Tomato puree (cooked) 2 tsp
Full fat cream 1/2 cup
3/4cup Curd
Garlic minced 4-5 cloves
Ginger grated 1"
Red chilli flakes 1 /2 tsp
Black pepper pwdr 1 tsp
Salt
Butter melted 1 ladle

Method

-Defrost kababs
Cut in desired size pieces.  In a kadai ,add 2tsp butter,shallow fry the chicken kababs till golden brown at a very low heat.  keep aside.
In a mixing bowl, add cream, , garlic , ginger, salt n red chilli and black pepper pwdr.
Beat everything well with fork.  Add sauteed kababs pieces and rest of melted butter.
Mix well in marination.
Keep bowl for one hour .
Take another wok  and put over low flame and add the marinated kababs .
Cook  for 10 mins.
Now mix in onion paste. Add tomato puree.  And cook for another two three mins.