Sizzling Mutton Stew

 

Hot moist sizzling meat

Time to revitalize your taste buds with some extra spices with balanced flavors which gives a blast in your mouth and urge you to enjoy every bit of it. My family loved eating it with both flat bread and boiled rice.

Ingredients:

-Mutton 1 kg

-Onion 2 medium sliced

-Tomatoes 2 medium roughly chopped

-Ginger garlic paste 2 tbsp

-Red chili flakes 1 tbsp

-Red chili powder 1 tbsp

-Cumin powder 1 tbsp

-Black pepper crushed 1 tsp

-Green chilies 3-4 chopped

-Salt to taste

-Oil 1/2 cup

Method:

Put the meat in the pressure cooker with all the ingredients together. When the whistle blows, cook approx. 45 minutes. When the meat is tender, remove the lid and cook until oil comes to the surface and all the ingredients mix very well together and a nice consistency is obtained.

Garnish with fresh coriander and green chilies if you like!

Health fact:

A 3-oz. portion of goat meat has 122 calories, which is considerably less than beef’s 179 and chicken’s 162. In terms of fat, goat is much leaner than other, more readily available meats. Goat meat’s 2.6 g of total fat per 3-oz. serving is about one-third of beef’s 7.9 g and roughly half of chicken’s 6.3 g. A serving of goat meat represents just 4 percent of your daily value of total fat, based on a 2,000-calorie diet.

Chicken Potato Curry

 

So rich in flavors !

For a basic curry that is most popular in our cuisine, it requires to have a peculiar taste with aroma which is obtained after following a certain procedure of cooking curry, that we call “Qorma’ , which is extremely popular and favorite. However this curry contains that flavor of qorma but its a bit lighter version with potatoes in it. Which makes it even more delicious and fulfilling.

Ingredients:

-Chicken 1 kg

-Onions 2 medium sliced

-Yogurt 1 1/2 cups

-Potatoes 2 medium quartered

-Red chili powder 2 tbsp

-Turmeric powder 1 tsp

-Whole black pepper 3-4

-Ginger Garlic paste 1 tbsp

-Nutmeg & Mace 1/2 tsp crushed

-Kewra essence / Rose water 1 tsp

-Oil 2/3 cup

Method:

Heat oil and fry chicken with ginger garlic paste until it turns white and keep aside. Fry onion till brown. Drain from oil and beat in a blender with yogurt. Again pour this gravy in the saucepan and add fried chicken, potatoes and all the spices except nutmeg, mace and kewra essence. Cook covered until chicken and potatoes are done. You can add little water for cooking if desired.

Allow excess water to evaporate and finally add nutmeg, mace and kewra essence. These will give your gravy that special aroma of a qorma which you will never forget ! simmer on low flame until oil comes at the surface.

Garnish with green chilies.

Serve with boiled rice or bread.

 

Kitchen Tip:

 Black pepper, garlic powder, salt and cayenne pepper are excellent
 “after cooking” seasonings. Allow guests to season dishes with these
 spices at the table.

 

Daalcha

Mouthwatering gravy

 

It is one of the earliest vegetables cultivated by man, believed to be originated in Africa. Bottle gourd, not very familiar to the western world, is one of the favorite vegetables in Indian Cuisine. It grows in humid weather of India, Sri Lanka and other tropical countries. Bottle Gourd or Lauki has many properties that are valued in traditional healing.

A traditional Hyderabad’s recipe. It’s quite famous, made with bottle gourd and chickpea lentil. Goes great with rice or paratha.

 

Ingredients:

-Bottle Gourd 1 medium sized

-Chickpea lentil 1/2 cup boiled

-Onions 2 small sliced

-Tomatoes 2 medium cubed

-Red chilli powder 1 tbsp

-Turmeric powder 1 tsp

-Salt to taste

-Fresh coriander for garnish

 

Method:

Heat oil in sauce pan, fry onions til golden brown and add tomatoes. Add red chilli powder, turmeric powder and salt. Cook well. Add cubed bottle gourd cook covered with a glass of water , until soft. Add boiled chickpea lentil and cook to evaporate excess water and the oil comes on surface.

Garnish with fresh coriander and serve.

 

Health Fact:

Its high water content makes it very cooling. The cooked Bottle Gourd is cooling, calming, diuretic and easy to digest. It is also effective against constipation and other digestive disorders.

Chicken Do Piyaza

Saucy and succulent!

 

As its name calls it, ‘do piyaza’ means double the onion quantity in comparison to a normal chicken or meat gravy mixed with tomatoes and spices. The doubled amount of onions makes it more juicy and and flavorful.  This recipe can also be altered with red meat.

 

Ingredients:

-Chicken 1 kg

-Onion 3-4 cubed

-Tomato 4-5

-Green chillies 6-7

-Ginger garlic paste 1 1/2 tbsp

-Red chilli powder 1 tbsp

-Turmeric powder 1/2 tsp

-Salt to taste

-Oil 1/2 cup

 

Method:

-Heat oil and fry chicken in it with half of green chillies,when it turns white add ginger garlic paste, red chilli powder, turmeric powder and salt. Fry well until all the ingredients combine well. Add cubed onions and tomatoes and cook covered until chicken is done. The onions in this recipe will be crispier and not soft, this is the difference, it will give it a specific look and taste that you will enjoy.

Garnish with ginger cut in Julian and remaning green chillies.

 

Kitchen Tip:

To easily remove burnt-on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on stovetop-skillet will be much easier to clean.

 

 

 

Bhuu Rani

Different and Delicious

 

An unusual recipe of brinjals with an unusual name. Interesing as well 🙂  I don’t know much about its origin and how it got its name ‘Bhuu Rani’ ,  it is a Gujrati dish with a distant flavor and freshness indeed because its main ingredient is yogurt. It is a good summer meal and accompained with bread made from gram flour ( baisan ki roti ).

Ingredients:

-Brinjals 3-4 thinly sliced

-Yogurt ½ litre

-Ginger garlic paste 3-4 tbsps

-Red cihlli powder 1 ½ tbsp

-Turmeric powder 2 pinches

-Garam Masala powder ½ tsp

-Cumin & corriander powder 1 tbsp mixed.

-Salt to taste

-Oil for frying

 

Method:

Shallow fry the brinjals until  brown and keep them aside to cool down. Beat yogurt and keep aside as well.

In sauce pan, heat oil and fry rest all the masala ingredients and add the fried brinjals in it and stir.

Mix in beaten yogurt and its ready.

 

Health Tip:

Taking soft and baked brinjal with honey in the evening helps in having a sound sleep. Using it for some days cures insomnia.

 

 

Ridge Gourd Gravy

Ridge Gourd great gravy!

Ridge gourd is very tasty vegetable if its made nicely and cooked properly with right spices. I have made this recipe with all my heart to make it tastier and better! And i loved it.

Ingredients:

-Ridge Gourd 1 kg

-Onions 2 medium sliced

-Tomatoes 4 peeled and chopped

-Green Chillies 4 whole

-Red chillipowder 1 tbsp

-Corriander powder 1 tsp

-Salt to taste

-Turmeric powder 1 tsp

-Ginger Julian cut 1 tsp

-Oil 1/2 cup

 

Method:

Heat oil and add onions fry till golden brown. Add tomatoes and all the spices cook well for 2 minutes. Add ridge gourd and cook. Add some water and cook covered until its tender. Add green chillies and ginger on top and cook covered to get the flavors entirely into the dish.

Serve with boiled rice or bread.

 

Health fact:

Ridge gourd has blood-purifying properties.

Haleem

 

Delicous haleem with all its devouring taste

 

 

Spicy, irresistable haleem , a divine mixture of wholesome grains and meat when blended to a peculiar taste, gives you an entirely great experaince of eating healthy and delicious meal. I just can’t stop myself eating more than usual. You will love it trust me! It has very tradtional and ritual roots and equally popular among muslim cuisines. Yet prepared and liked all over the world.

Ingredients:

-Boneless meat ( chicken/beef) 1 kg

-Onions 2 mediuem thinly sliced

-Yogurt 1 cup

-Wheat grains 250 gms

-Barley grains 125 gms

-Chick pea lentil 250 gms

-Red chilli powder 4-5 tbsps

-Corriander powder 3-4 tbsps

-Cumin powder 3-4 tbsps

-Salt 4-5 tbsps

-Chicken cube/ powder 3 tsps

-Green chillies 5 chopped

-Ginger garlic paste 3 tsps

-Oil 1 cup

-Lemons, fried onion, corriander and mint leaves, ginger julian cut and chat masala for garnishing.

 

Method:

Boil all the grains with green chillies. When done, cool and grind.

Prepare the meat curry by heating oil in a pot and add onions and fry until onions turns red, then add ginger garlic paste and fry. Add yogurt and fry a little then add meat and cook well. Add red chilli powder, salt, corriander powder, cumin powder and cook well. Add water about a cup or two depend how long it take too tender your meat. Do not evaporate the excess water dry, leave it a little runny as it will be mixed with the grains.

Now combine the cooked curry and grinded grains together and allow it cook for as much time you can give. As it traditionally being cooked on large scales overnight and that procedure is quite long and tediuos as you have to keep mixing it all the time and you won’t need to grind the grains for that matter.

But this one is far easier for home efforts and delicious as well.

Garnish with julian ginger, corriander and mint leaves, chat masala, lemon juice or slices and fried onions.

And make your guests happy 🙂

Kitchen Tip:

Store spices in a cook , dark place. Prevent from humidity and heat as it will lose their flavor more quickly.

 

Karhi Khichdi

 

Today its my menu at home. It’s a typical Gujrati summer dish. It’s cool, its refreshing, its satisfying and absolutely fabulous daily meal. Full of nutritions and taste!

Ingredients For Karhi:

-Garlic 3 cloves

-Gram flour  2 tbsp

-Yogurt 1/2 cup

-Green chillies 4-5

-Fresh corriander 1 bunch

-Turmeric powder 1/2 tsp

-Salt to taste

Baghar:

-Onion 1 small sliced

-Whole Red pepper 4-5

-Curry leaves 6-7

-Cumin seeds 1 tsp

 Method:

Blend all the ingredients for karhi together to a thin paste. Make it boil in a sauce pan and add baghar by heating up oil and add the ingredients for baghar and pour onto the hot karhi.

Rice Khichdi:

-Rice 2 cup

-Orange lentil 1/2 cup

-Turmeric powder 1/2 tsp

-Salt

-Oil 1 tbsp

Baghar:

-Onion 1 small thinly sliced

-Ginger garlic paste 1 tsp

-Green chillies 2

-Cumin seeds 1 tsp

-Salt to taste

Method:

Boil rice with salt, oil and turmeric powder. When done drain the water and set aside. Prepare its baghar by heating oil in a pot add onions fry till light golden brown. Add ginger garlic paste, green chillies, cumin seeds and salt and stirr for a minute. Add to the boiled rice andm ix well.

Your wonderfully delicious meal is ready to serve~!

Health tip:

Keep a optimistic Mental point of view: There’s a definitive connection between living well and healthfully and having a cheerful outlook on life.

Hyderabadi Baghare Baigan

 

Presenting you the very traditional and rich Hyderabadi Baghare Baigan (Brinjals), with all its royal aroma and taste! I am sure you will definitely love this imperial treat.

 Ingredients:

-Baigan (Brinjal) 4 medium sized

-Onions 2 medium

-Sesame seeds 2tsps

-Poppy seeds 2 tsps

-Coconut 2 tsps

-Peanuts 1 tsps

-Almonds, Pistachios 1 tsps

-Salt to taste

-red chilli powder 2 tsps

-Turmeric ½ tsp

-Corrainder powder ½ tsp

-Cumin powder ½ tsp

-Tamarind 125 gms soaked

-Ginger garlic paste ½ tsp

-Curry leaves 4-5

-Fennel seeds ½ tsp

-Onion seeds (Kalonji) ½ tsp

-Oil 1 cup

 

 Method:

 

Soak brinjal in turmeric and salt water. Dry roast all spices (onions, sesame seeds, poppy seeds, desiccated coconut, peanuts, almonds and pistachios) on hot plate and grind to paste by adding a little water.

In a pan heat oil and fry baigans for a while and set aside. Fry curry leaves and add all the grinded spices and cook well for 3-4 mins. Add baigan and add fennel and kalonji seeds in last and cook covered on low heat till baigans are done. Add tamarind pulp and simmer for a minute till the oil comes on surface.

 

Health Fact:

Eggplants are a good source of minerals like manganese, copper, iron and potassium. Manganese is used as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte helps counter the hypertension effects of sodium.

Daal Tarka

 

 

This simple yet extremely satisfying dish has no other alternative exist! It’s not only tasty but rich in nutritions as well! It’s unique flavor makes it an outstanding meal which requires nothing to stand with it.

Ingredients:

-Yellow lentil 1 cup

-Orange lentil 1/2 cup

 -Red chilli powder 3 tbsps

 -turmeric powder 1 tsp

-Salt to taste

 -Ginger garlic paste 1 tbsps

 -Green chillies 3-4 slit

 -Dried fenugreek 1 tsp

For Tarka:

 -Onion 1 small thinly sliced

 -Garlic chopped 1 big clove

 -Curry leaves 4-5

-Dried red pepper (Dakni/Patna Mirch)

 -Roasted cumin seeds 1 tsp

 -Oil ½ cup

Method:

Boil lentils with ginger garlic paste and green chillies. When done, add red chilli powder, salt and turmeric and cook on low when excess water dries up and the lentils turn into desired thick consistency. It depends how much runny you like the lentils to be. Add dried fenugreek before tarka.

 Heat oil in a frying pan, add onions and garlic and fry till golden brown, add cumin seeds, curry leaves and red pepper fry for a minute and immediately pour over the hot daal / lentils. Your Daal Tarka is ready to serve with plain boiled or zeera rice or just a plain chapatti bread.

 

Kitchen Tip:

If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato-it absorbs the excess salt for an instant “fix me up.”