Lamb/Mutton mix


This is a middle eastern categorised dish.It can be served with any rice or bread and chappathis.You can make this recipe with boneless mutton and use as a filling to make chappathis, frankies,tortillas….it’s all in your innovations.Now for the recipe
Ingredients
1 kg.mutton
4-5 green chillies/finely chopped capsicum
1+3/4 cups vinegar(any vinegar)
1 cup olive oil/any oil you like
Salt to taste
1 cup peanuts
1 cup cashewnuts
10-12 peppercorns
7 cloves
7 cardamons
2 pieces of cinammon(1 inch)
7-8 pips of garlic
1 inch piece ginger
Method
First grind the bold listed to a paste. Mix the rest of the ingredients,including the oil,and marinade the mutton for minimum one hour.
Then heat a non stick or thick bottomed pan,and allow to cook in its own juices on a slow fire till the meat is cooked.(no need to add water).
If you want it to be done within minutes,I would suggest the use of a pressure cooker. 2-3 whistles.Remove and adjust  curry according to your need.
Note Vegans:The same recipe can be made with mushrooms and potato.

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Badusha/Balushahi(oriental doughnut)


This is similar to a doughnut.It’s fried in oil and added to thick sugar syrup.
Well,this time I tried coating it with dessicated coconut.
So now for the recipe.
Ingredients for the dough
200 gm.flour(maida)
1 tsp.sugar
75 gm.ghee/butter
1/4 tsp.baking powder
1/4 tsp.baking soda
4 tblsp yoghurt (you could use sweetened, if you like)
A pinch of salt.
Little milk or water to bind the dough
oil for frying(you could mix oil and ghee,or use olive oil or refined oil)

Method:Sieve the flour with baking soda, salt and baking powder.Mix in the ghee and blend well  to resemble breadcrumbs. Then mix in the rest of the ingredients and bind (the dough should be flaky and not smooth).Cover and set aside for 20 minutes or till you make the syrup.
Make desired size balls,and make an impression in the centre with your finger.Fry on low heat(patience compulsory) on both sides till light brown.(don’t worry if you see little cracks).Pop the fried badushas into the syrup.Syrup should coat all sides. Remove and arrange on a plate.(you will see the sugar drying)
Note:Coat with coconut or nuts of your choice.(optional)
For the syrup
1+1/2 cups sugar
1/4 cup sugar
1/2 tsp cardamon powder
a pinch nutmeg powder(you can add this to the dough if you like,without adding to syrup.)
Heat the sugar and water to a 1 string consistency. To avoid crystallisation add a tsp of lime juice.
Wheat flour can be used instead of white flour

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Cabbage and egg delight


Cabbage is one good vegetable which provides benefits to the human body. Coleslaw,sauerkraut,salads,and many more lovely dishes could be made with cabbage.Here I give you one good recipe for cabbage, to be served with rice or rotis.
250 gm.finely chopped cabbage
2-3 green chillies chopped
1 onion chopped
Small piece ginger chopped fine
2-3 eggs
1/2 tsp.ground pepper
Curry leaves
Salt to taste
1/2 tsp.mustard
1/2 tsp.cummin seeds
1-2 dry chillies.
1 tblsp.oil

Method.
Heat oil in a pan.Add mustard seeds,cummin seeds, curry leaves, and dry chillies,and saute for a minute.Add the onions ginger and green chillies,and saute till the onion is translucent. Add the cabbage and salt. Cover and cook on a slow fire for 10 minutes. Beat the eggs with a little salt and add to the cabbage with pepper and mix well till the eggs looks scrambled.
The same recipe can be made with broad beans,beans,carrot instead of cabbage

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Tomato Rice


This rice is a quickie,and very easy to pack for lunch boxes.Just some crispies and some raita will be a good meal.Some use the instant paste to make these type of variety rice, but as you know I don’t like to use instant type of food,and have a flair only for homemade and healthy dishes I bring you this simple,quick,and tasty tomato rice.
Ingredients
2 cups cooked basmati rice
4 tomatoes blanched,peeled and pureed 2-3 green chillies
1-2 tsp.chilli powder.
A few curry leaves
1/2 tsp.mustard seeds
2-3 dry red chillies
1 tsp.peppercorns
2 tblsp.cashewnuts or gram dal
1 tsp.jaggery/sugar
A pinch of asafoetida
1 tsp.fenugreek seeds or 2 tsp kasuri methi
3 tsp.cummin seeds
1 tblsp.raw rice
2 tblsp.oil/ghee/butter
Salt to taste.
Few coriander leaves for garnishing
NOTE:In some homes rice is cooked without salt (as it’s believed that it is not good for patients with blood pressure). So do test your taste buds salt levels.
Now for the easy method
Lightly dry roast the bold listed ingredients. Powder coarsely and keep aside.
Pour the oil in a small wok.Once heated add mustard seeds,red chillies,curry leaves,cashew or dal, asafoetida, and saute for a minute.Add the tomato puree, salt and chilli powder,green chillies, peppercorns,and cook for just 5-7 minutes. Add the powdered spices,jaggery or sugar and immediately remove from heat.Toss in the cooked rice and garnish with coriander leaves.Serve with raita or any chutneys with some crispies.

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Capsicum chutney


This is a different type of chutney and very healthy.
Can be eaten with any snack or iddli dosai.No coconut needed and tasty too.
Very simple recipe
Ingredients
1 red capsicum
5-6 pips garlic
Handful of roasted peanuts/almonds
Small piece of Tamarind/1 tblsp lime juice
Salt to taste
1/4 tsp.jaggery/sugar
Method
Remove seeds from the capsicum, cut into juliennes and grind to a paste with the rest of the ingredients and serve.
Note :If you like you could temper with olive oil,but it tastes good without using any oil.

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Paneer and green peas korma


When it comes to korma,the addition of coconut is always there. So lovers of coconut,will love this korma.You could serve with anything, even as a stuffing for pies and pastries.
For the recipe
Ingredients
200 gm.pkt.paneer
1/2 cup boiled green peas
1 tblsp ginger-garlic paste
2 onions sliced
1 green chilli /capsicum chopped fine
2 tomatoes chopped
1 tsp.cummin seeds
1 tsp.chilli powder
1 tsp.Coriander powder
1/2 tsp turmeric powder
1 tsp.garam masala powder
1/2 tsp.fennel seeds/saunf
2 tblsp.oil /butter /ghee
1/4 cup coconut
A handful of cashewnuts
5-6 almonds
Coriander /curry leaves
Salt
Lightly dry roast the coconut,cashews and almonds and keep aside.
Heat 1 tblsp oil in a pan and fry the onions till brown.
Allow to cool and grind the browned onions with coconut, cashew and almonds, ginger-garlic paste and set aside.
Heat the remaining oil , add fennel seeds.
Add chopped  tomatoes with salt,and saute till soft.
Add the green peas and cook for further 5 minutes
Remove the cooked tomatoes and a tblsp.of  green peas (not all) and grind coarsely.
Add cut paneer to the pan in which the peas are cooking, along with the ground tomato mix and the rest of the spices.
Add the ground coconut, with  a little water if needed.Simmer for 10 minutes.
Garnish with curry leaves or coriander leaves.

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LambTrotters (Paya)Curry


This is a mughlai dish. The gelletinous meat and the marrow helps to build up the calcium level in aging people,builds strength in sick and pregnant, and also curbs pains in joints.
It’s a good match with Hoppers,stringhoppers, iddli,dosai,and pulaos.Trotters can be used for making soup too.To cook this you need a pressure cooker.I will not recommend the use of normal pans,because the meat around must be tender,and the marrow should be almost out of the bone.(adding to the flavour).Now for the Recipe
Ingredients
2 sets of cleaned trotters/paya
1 onion chopped
1 tblsp.   ginger-garlic paste
2 green chillies
1 tsp.chilli powder
1 tsp.Coriander powder
1/2 tsp turmeric powder
3/4 tsp.cummin powder
3 cloves
3 cardamons
1 piece cinnamon
2 star anise
1/4 tsp mustard seeds
1/4 tsp saunf
6-7 peppercorns
Sea moss -small piece(optional)
Few curry leaves
1/4 cup grated coconut
1 tblsp.rice flour
2-3 tblsp.lime juice
2 tblsp.oil
Salt to taste.
Method
Before you start cooking,wash the trotters 2 times and immerse in water with a pinch of turmeric for 20 minutes.
Grind the cardamons,coconut,rice flour and set aside.
Using the non sharp side of the knife,scrape away the black part lightly from the bones.(not the meat please).
Heat a pressure cooker, Add the oil, and when it is hot add the mustard seeds,the spices, next onions and saute till onion is translucent. Add green chillies, ginger-garlic paste and now the trotters.Cook for further 1-2 minutes. Add water above the level of the trotters,and cook for 20 whistles. (do not add salt and spice powders now).
After 20 whistles, allow the steam to release on its own.
Open the lid,add the rest of the ingredients except lime juice and cook for a further 5 more whistles.
Remove from fire. After the steam is off remove,and add lime juice.
Note:You could adjust the gravy to your need,by adding water or coconut milk. .

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Note:For paya or trotters soup
It’s just the omission of chilli powder and coconut paste.

Apple and banana cake tart


There was lemon curd leftover,and pound cake leftover.This dessert with these leftovers,and little innovation turned to be a lovely dessert. Now for the recipe
Ingredients
5-6 slices of pound cake (you could use sponge cake too)
1 cup lemon curd
1 green apple sliced fine
1 big banana sliced.
1 tsp.brown sugar
1/4 tsp.cinammon powder
For the meringue
2 egg whites
1/2 tsp vinegar(preferably white wine)
2tblsp.sugar
a pinch of salt.
To flambe -1-2 tblsp.of brandy
Method
Take a tart tin. Place the cake pieces at the bottom.Spread the lemon curd over it.Lay the sliced banana and apple slices.Sprinkle the brown sugar and cinnamon,and keep in preheated oven(180 degrees) for 7 minutes.Meanwhile beat the egg whites with a pinch of salt(adding salt will quicken the stiffening of whites).Next add the vinegar and beat again till stiff.Add sugar and cornflour mix well. Spread over the sliced apples,and keep back in the oven(200 degrees) till light brown on top.Remove from oven.Heat a tblsp.of brandy and pour over the meringue.Serve warm.

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Bechamel Halibut Fish Nuggets


This recipe is dipped in a bechamel sauce (twist made my way),rolled in breadcrumbs and deep fried.You could shallow fry too.
For the ingredients
250 gm.halibut fish fillets
1/8 tsp.of white pepper (black pepper can be used)
2 tblsp.butter
2 egg yolks
1 tblsp.flour
A dash of rosemary.
A pinch of mustard powder
Salt to taste
1 tblsp.Kashmiri chilli powder
Breadcrumbs
1/2 tsp.cummin seed powder
Oil for frying.
Marinade the fish with chilli powder rosemary, and salt and set aside.
Mix the butter yolks and flour over a pan of boiling water.Once it looks like custard, remove from heat add mustard and salt to taste.Mix the breadcrumbs with cummin seed powder.Next dip fish in sauce and roll on breadcrumbs and fry till golden brown.
Good to serve as starters.or used to make fish burger,frankies,sandwiches……

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BROCCOLI GRAVY WITH CURD


This is an Indian dish normally made with raw plantains, or tropical vegetables. Today I give you the recipe with broccoli. It’s a very simple and tasty dish.Non spice lovers will really love this dish.Can be served with rice with some crispies.There are some simple  and tasty dishes which you really want to eat on your lazy days.This surely is one of them.
Ingredients.
1 broccoli cut into florets.
2 tblsp.tuvar dal or bengal gram dal
4-5 red chillies
1/4 inch ginger
1/4 cup grated coconut
1 tsp.cummin seeds
1 cup curd slightly beaten
1/4 tsp.turmeric
1tsp.oil
1/4 tsp.mustard seeds
Pinch of asafoetida
1 small onion chopped
Few curry leaves
1-2 cups of water
Salt to taste
Method :Steam the broccoli florets,until soft.
Soak the dal cummin seeds,and red chillies in water for about 15 minutes,and grind this with coconut to a paste,and set aside.Heat oil add the curry leaves,mustard, asafoetida and saute till onion is translucent. Add the paste with salt and cook for another 3 minutes. Add the curd, water,and steamed broccoli.  Simmer for 5-10 minutes. Do not allow to boil.Serve hot with rice,chappathis or any flat bread of your choice.

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