BONELESS MUTTON MASALA


This dish is a match to any food,whether it is

rotis , rice or thickened to make any bakes,

frankies….. . Blend of browned onions and

tomatoes with masalas it has a unique taste.

Let’s get into the recipe rightaway.

INGREDIENTS

500 gm boneless lamb / mutton

2-3 onions sliced

3 tomatoes ground coarsely

1 tblsp chilli powder

1/2 tsp peppercorns

1 tsp saunf ( perumjeeragam)

Few pieces of cinnamon

1 tsp coriander powder

1/2 tsp cummin seed powder

1-2 tsp chopped ginger

Few slit green chillies

1 tsp garam masala powder

1 tsp ginger -garlic paste

1 tblsp vinegar / 1 tsp amchur powder

3 tblsp oil/ butter

10 coarsely ground almonds

1 tsp dried fenugreek leaves/ coriander leaves

Salt to taste

METHOD

Cook the mutton with 1 cup water, ginger garlic

paste , peppercorns, in a pressure cooker till

done .Drain the stock and set aside.

Heat oil in another pan,add the onions with salt

and sauté till golden brown . Add the cinnamon

Now add the drained meat pieces and allow to

cook with the onions for few minutes till it

looks slightly roasted.

Add the rest of the ingredients,except the

ginger vinegar and green chillies , and cook on

a medium flame till the raw taste of tomato is

gone .Add a little of the meat stock ( to your

requirements )

Add the remaining ingredients( ginger ,vinegar,

green chillies).

Add the coarsely ground almond paste and

cook for a further 10 minutes on a simmering

mode.

Add dried fenugreek leaves or coriander leaves

and remove from fire.

ROASTED SPICE CHICKEN


This chicken dish is a blend of roasted spices,

with kokum.Tangy in taste,best served with

yellow rice/plain rice/ghee rice /pulao.

The same recipe can be tried with meat.

Let’s get into the recipe right away!

INGREDIENTS

1 kg chicken / meat

1/2 cup grated coconut

1 tblsp raw rice

1 tblsp.chilli powder

1 tblsp.coriander powder

1/4 tsp pepper powder (optional)

Few curry leaves

1 tblsp vinegar

1/2 tsp cummin powder

1 onion sliced

2 green chillies

Few pieces of sliced ginger

1 piece rampe( pandan)

A small piece lemon grass

2-3 tblsp.oil

3 -4 pieces kokum (kodumpuli/garcinia

cambogia)

METHOD

Heat 1 tblsp oil , and roast the bold listed till

they turn dark brown.(the rice should have

browned).

Powder fine and set aside.

Soak the kokum pieces in hot water .

Heat the rest of the oil in a thick bottomed

pan,add cinnamon,cloves ,curry leaves,pandan,

and lemongrass.

Next,add the chicken and let it cook in its juices

till chicken changes color.

Now add the rest of the ingredients and cook

till thick and creamy .

The consistency depends on your preference.

Do try this recipe and send in your valued

comments!

KIDNEY BEANS,MUTTON GOST


Rajma/Kidney bean is widely used in Northern India.

There are different types of legumes in this

category of beans.

The red variety,the striated and black.(to my

knowledge)

Red tiny variety can be used to make brownies,

and sweet steamed buns(Chinese cuisine).

Rajma is protein packed,and can be served

with rice or rotis.

The famous ‘Dal makhani’ ( recipe uploaded) is

a signature dish belonging to Punjabi cuisines.

Rajma dishes are mostly originated from the

North Indian cuisines.

Today’s dish is rajma with mutton,with a blend

of ground onions and tomatoes.

Let’s get into the recipe..

INGREDIENTS

1/2 cup rajma ( soaked overnight)

250 gm mutton ( goat / lamb meat)

2 onions ground

2 -3 tomatoes ground

2 tsp ginger-garlic paste

1 tsp garam masala

1 tsp Kashmiri chilli powder

1 tsp chilli powder

2 tsp coriander powder

2 green chillies slit

2 black cardamons

1 piece cinnamon

3-4 cloves

1 tsp saunf

1/4 cup curd

Few kasuri methi leaves ( dried fenugreek leaves)

2-3 tblsp ghee+oil

Salt to taste

METHOD

First pressure cook the soaked beans for 8-9

whistles. Allow the steam to release on its own.

Transfer the cooked beans to another bowl.

Heat oil in the same cooker , and add the whole

spices.

Next add the ground onions with salt, and

sauté for 5 minutes.

Next add ground tomatoes,ginger-garlic

paste,the spice powders.

Add the mutton pieces, and cook for 3-5

whistles.Remove from fire.Open lid after the

steam is released and add the cooked rajma ,

and cook for another 2 whistles.

Remove lid and add curd .

Cook on a slow fire till slightly thick.

Add kasuri methi leaves,and remove from fire.

You can add a tsp of heated ghee if you like.

Serve with rice, chappathi or rotis.

You can add minced meat for a variation.

Do try this recipe and send in your comments!

GOAT BRAIN OMELETTE


This is like a souffle ,and an excellent side dish

with rice and curry or as a stuffing for rotis.

Very simple on preparation, so do try this dish,

and post in your comments!

To the recipe now

INGREDIENTS

3-4 brains ( membranes removed and mashed lightly)

3 eggs

3 potatoes boiled and mashed

1 cup chopped onions/spring onions

3-4 green chillies chopped fine

Curry leaves

1 tsp pepper powder

1/4 tsp cummin powder( optional)

Salt to taste

Oil to make the omelettes

METHOD

Mix all the ingredients well.

Heat a tsp of oil in a flat pan,and pour a ladle of

the mix ,and cook on a medium flame .

Flip over and cook on both sides.

Tip : Cover with a small lid after pouring,and when you flip to the other side remove lid .

KOFTA BIRIYANI


Another biriyani recipe to my biriyani list.

The meat is made into koftas and added to the rice.

Flavourful,Aromatic and tasty rice!

You can use any meat to make this type of biriyani.The same can be tried to make

stringhoppers biriyani too.

Now for the recipe.

INGREDIENTS

For the kofta

500 gm boneless chicken

2-3 green chilli

1 tblsp ginger-garlic paste.

1/2 tsp.garam masala powder.

Salt to taste

Few curry leaves

1/2 cup roasted gram dal / soaked channa dal

Oil for frying.

METHOD

Blend all together coarsely.Form into koftas and fry till golden brown and set aside.

Ingredients for rice.

500 gm rice

3-4 onions sliced

A little coriander leaves,mint leaves,some fried onions ground to a coarse paste

1 tsp red chilli powder

2 tblsp biriyani masala powder ( biriyani masala powder)

5-6 slit green chillies

1/4 cup curd

1 tsp. whole peppercorns

juice of 2 limes

Whole garam masala (3 cardamons,2 inch cinammon ,4-5cloves,1 tsp saunf)

Few curry leaves

2-3 tomatoes

Ghee

2-3 tsp kasuri methi leaves.

salt to taste

METHOD

Take a little oil from the left over fried oil and add the whole garam masala first ,and

then add sliced onions. (reserve a few amount of fried onions )

Once it is slightly brown,add the slit green chillies.

When you see the chillies turning color ,add ginger garlic paste, tomato,chilli

powder,coriander- mint paste and biriyani powder,curd and cook till you see all well

blended.Add the koftas and mix well.

Add 1 cup warm water and cook for 5 minutes.

For the final mix

Add some ghee and the reserved onions at the bottom of the vessel you are going to cook

the rice.

Add the soaked rice,and pour the kofta mixture over it.

Add lime juice and a few mint and coriander leaves.

Add warm water 1 inch above the rice level.

Check for salt and cook on a slow fire till done.

When done heat a little ghee ,pour ove rice and cover.

Garnish with coriander leaves and fried cashewnuts if you prefer.

Serve with raita ,and dishes of your choice.

ACHARI CHICKEN


This is a finger licking tangy dish, which could be tried out with any meat,seafood,or

vegetarian dishes too.

Can be served with any rice or rotis .Well,I made..as a side dish for biriyani.

Let me share the recipe right away!

INGREDIENTS

500 gm boneless chicken

Few whole small onions

4-5 slit green chillies

Few thin strips of ginger

1 tblsp chilli powder

1 tsp kashmiri chilli powder

1 tsp.garam masala

4 tomatoes pureed

3 tblsp oil

1 tblsp gram dal flour

1 tsp sugar

1/2 tsp.mustard

1/2 tsp cummin seeds

1.5 tblsp amchur (  dry mango powder)

1 tblsp kasuri methi leaves ( dried fenugreek leaves)

Salt to taste

METHOD

Heat oil in a wok/ kadai ,add the mustard and cummin seeds.

Add the chicken,ginger,green chillies and when the chicken changes color,add the

powders with the besan flour and mix well.

Next add the tomato puree and onions with the sugar and cook on a low flame till the

raw smell is gone and the oil separates.

Add kasuri methi leaves and cook till you need the required gravy.I made it a little dry as

i served as a side dish for biriyani.

Note: You could also fry/ roast the meat to add to this masala.

STEAMED BUNS


Steamed buns originated from the Chinese cuisine is one good food for breakfast and take away.

This can be made sweet or savoury.The sweet buns are the traditional red kidney beans stuffing ,and the savoury ones i think it can be your choice of vegan,or non vegan.

I got this from an old chinese recipe book,and wished to share with you.

I will be giving the dough recipe and some suggestions for the filling.Do try and let me

know your comments.

INGREDIENTS

500 gm flour

2 tsp yeast

3 cups  milk (lukewarm)

1/4 cup oil

3 tblsp.sugar

1 tsp baking powder

1/2 tsp salt.

img_20181118_085533715703242272718565218.jpg

METHOD

Mix all the ingredients and knead  to a soft dough.

Proofing  of dough  is required  twice (untill double ).

Make portions and steam for 10 miutes.

For red bean filling (Sweet)

Soak the beans overnight and cook till soft.Drain out the water and mash coarsely

Add sugar or jaggery to taste .Add a blob of butter or coconut which is optional and cook

for few minutes and use as filling .

Savoury filling have many options to choose from,and i will be giving a few.

1.Curried paneer and spinach 

2.Potato and beans or peas curried

3.Butter tossed vegetables like carrot,beans,cabbage,bokchoy…….with a little pepper.

4.Minced meat filling

5.Sea food filling

TIP: You can add ground spinach for green steamed buns…..

Do try your innovations too,and post in your ideas .!

GONGURA CHICKEN


Gongura or Sorrel leaves is mostly used in Andhra cooking.These  nutritious leaves have

a tangy taste and the famous gongura pickles are made with these leaves.It can be

cooked with dal or any meat dishes like  kang kung or spinach

As these leaves have a sharp tangy taste ,you can opt out ingredients like tamarind or lime.

screenshot_20181115-185506353102802737703497.png

(photo credits -Google)

 

Moving on to the recipe now..

INGREDIENTS

500 gm boneless chicken

2 cups sorrel leaves

2 tsp.chilli powder

1 tsp chilli flakes

3 tomatoes

2 onions diced

1 tsp crushed pepper

2 tsp cummin seed powder

1 tsp garam masala powder

10 garlic cloves

1/2 tsp turmeric

salt to taste

whole spices (cinammon 1 piece,3 cardamons,3 cloves)

3-4  tblsp oil

METHOD

Heat half of the oil and add the whole spices , onions and saute till light brown.

Add the chopped tomato with turmeric and salt and cook till the tomato is mushy.

Remove the onion- tomato mixture and blend for a minute .(you can prefer to opt out this blend).

Heat the remaining oil,add the garlic ,chicken,and the sorrel leaves and stir for 5 minutes

Next add the ground paste and the rest of the ingredients except the ground pepper and

cook on a low flame till the chicken is cooked.Add pepper and cook for 2 minutes and

remove from fire.(no need to add water)

Serve with any rice or rotis.

 

METHI MUTTON BIRIANI


This biriyani is made with dried fenugreek or methi leaves and a ground masala of

cardamon and pepper.

This biriyani is an invent by me,so do try and let me know your  valuable comments.

INGREDIENTS

500 gm mutton

500 gm basmati rice.(washed and soaked for 15 minutes)

2 big onions sliced

A handful of red onions ground coarse

2 tblsp ginger-garlic paste

2 tsp biriani masala powder/ garam masala powder

2 green chillies

Small piece of sea moss/ stone flower

Few Curry leaves

1 tsp.saunf ( perumjeeragam)

2 inch piece cinammon

4-5 cloves

1 tomato

1 tsp.chilli flakes

1/2 cup curd

Juice of 1 lime

Salt to taste

2 tblsp ghee

1 tblsp coconut oil

A handful of dried methi leaves

A handful of almonds/ cashewnuts.

METHOD

Heat both the oils in a pressure cooker and add the whole spices and the sliced big

onions and allow the onions to turn brown.In the meantime grind the cardamon, pepper

and cashews to a coarse paste.

Marinade the mutton in the paste for few minutes.

After the onions turn brown,add the tomato and saute for few minutes.

Add the coarsely ground red onions and saute again for 5 minutes.

Next add the marinaded mutton.methi leaves chilli flakes ,green chilies and cook in the

oil till the  meat changes color.

Next add the curd and a little water and pressure cook for 5 whistles.

After the steam releases on it’s own,open the lid add the soaked basmati rice and water

up to 1.5 inch above the rice level and cook on a very slow fire ( with vent on for 15

minutes).You can transfer the mutton mix into a biriani pot too and cook on a slow

fire ( dum) for 20 minutes.

Add 1-2 tblsp of ghee on top of the cooked rice and serve for a richer taste.

Can be garnished with fried cashewnuts or onions .Serve with raita with your choice of

dishes.

KOTHU PAROTA


Today i’m going to share with you the basic recipe for kothu.

Whether you are going to prepare a vegetarian  or non-vegetarian the method is the

same ,hence i thought to give the basic  recipe with variations.

To prepare an excellent kothu you need ready made parotas  .Check this link if you are

going to make homemade parotas. Those who love only white flour can opt only for

it. WHEAT FLOUR PAROTTA

This recipe is without any commercial sauces.If you have a lovely thick curry  then it will

be much tastier or you can prepare the recipe below.

Adding veggies mostly greens like spring onions or leeks is an added taste .

If you are using packeted parotas ,do fry it lightly before making.

Let’s get into the recipe now!

INGREDIENTS

6-7 parotas

1 tblsp ginger garlic paste

3 green chillies finely chopped

1 tomato chopped

2-3 leeks finely sliced (the green part to be added last so keep it separate)

1 carrot finely chopped

a small piece of cabbage or bok choy (optional)

4-5 beans finely chopped /green peas

200-250 gm any meat boiled or fried ( for non -vegetarians)

1 tblsp curry powder or 1 tsp chillie powder,1 tsp coriander powder 1/2 tsp cummin

powder,1/4 pepper powder

1 tsp garam masala powder

salt to taste

2-3 tblsp butter or oil

1 tblsp lime juice

1-2 beaten eggs

METHOD

First cut the parotas into thin strips .Heat oil or butter in a pan,and add the ginger garlic

paste with the cut vegetables and saute for 2-3 minutes.

Add the meat and the rest of the spices and saute.Add 1/4 cup water or any curry of your

choice.Adding curry is optional for non spicy lovers. You can opt for coconut milk instead

of water .

Next add the cut parotas and mix well.Shove the mix to a side and break in the eggs.

Once the egg starts to scramble mix in the parota and veggies .Add the green part of the

leeks and mix well till well blended .Serve hot with any stir fries.

For the non-vegetarian variations

Chicken curry or boneless chicken fried,baked,steamed or boiled

Mutton or lamb minced or boneless,or mixed with curry or korma

Fish fillets like tuna salmon …

Prawn fried or added fresh

Crab fillets

Vegetarian variations

Mushrooms with the above veggies

Paneer fried or added plain

Baby corn

I have given few suggestions ,do try your favourite combinations too and let me know

your comments and suggestions.

Please note : Stringhopper kothu  could me made the same way omitting parotas.