Sabudana Khichdi

Sabudana Khichdi -

Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.

This is a great gluten free dish.

Ingredients:

1 1/2 cups tapioca (sabudana)
1/2  cup broken raw peanuts (mungfali)
1/2  cup green peas (hari matar)
2 green chilies sliced long ways
3 tablespoons oil
1/2  teaspoon cumin seeds (jeera)
1/2  teaspoon mustard seeds (rai)
1/4  teaspoon turmeric (haldi)
1 teaspoon salt adjust to taste
1 tablespoon lemon juice
About 2 tablespoons finely chopped cilantro (hara dhania)

Method:

Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.
Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
Next add the green peas and stir fry until peas are tender.
Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn't get sticky and stuck to each other. This should take about 6 to 7 minutes.
Add peanuts, lemon juice and cilantro (hara dhania), stir gently.
Serve hot and ENJOY!

Tips:

To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
If you don’t stir continuously tapioca will stick to each other.

Upma Sooji

Upma Sooji -

Upma Sooji is a great dish for breakfast or brunch.

Ingredients:

1/2 cup sooji (rawa, semolina flour)
2 tablespoons oil
1/2 teaspoon black mustard seed (rai)
1/2 teaspoon cumin seed (jeera)
20 peanuts
1 chopped green pepper
1/2 teaspoon salt to your taste
1/4 cup green peas
1/5 cup of chopped carrot cubes
1 1/4 cup water
1/2 teaspoon fresh lemon juice
2 tablespoons chopped cilantro (hara dhania)

Method:

Boil the green peas in 1 1/4 cup of water.
As water comes to boil turn heat to low and continue cooking until peas are tender.
Turn off the heat and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
Add green peas and carrot with water a little at a time, otherwise water will splatter.
Add lemon juice and cover for 2 minutes.
Sooji will absorb some of the water leaving the upma moist.
Now add the cilantro and stir. Serve while hot.

Calcutta/Kolkata Mutton Chaap

Calcutta/Kolkata Mutton Chaap -

A highly fragrant dish in a nutty sauce or a clingy gravy, slow cooked, slightly charred if you prefer and braised till you get that color – chaap or mutton ribs are every meat lover’s dream. You can replace the mutton with any red meat of your choice.

Ingredients:

8 Rib chops (mutton – lamb or goat. I have used goat here)

Marinade:
3 tbsp : Raw Papaya (grated)
½ cup : Yogurt
1 tbsp : Ginger – garlic paste
1 tsp : Garam masala (check the note)
1 tsp : Red chilli

Curry / sauce / gravy:
1 : Red onion (sliced)
1 tbsp : Minced ginger and garlic
3-4 : Green chillies
1 tsp : Garam masala
1 tsp : Cumin powder
1 tsp : Red chilli powder
¼ tsp : Turmeric powder
2 tbsp : Chickpea flour
2 tbsp : Almond paste
2 tbsp : Melon seed (charmagaz) paste
2-3 tbsp : Ghee
Few threads of Saffron soaked in warm water
Salt to taste
Sugar to taste
One or two Bay Leaf
Few drops of kewra water (Screw-pine essence)
Few drops of Rose water

Method:

Preparing the meat :

Wash and cut the ribs into half. With a meat tenderizer, beat the meat to make it more tender. But do not over do it. If you do not have the meat mallet then you can use the back of your steel spoon too. But this step is important and this ensures the even cooking of meat and it will be able to absorb all the flavors and spices.

Marinating:

Mix the marinade in a bowl, apply the marinade generously over the ribs and refrigerate it for at least 3-4 hours. I wrap it with a cling film and refrigerate overnight.
Bring the ribs / chaap to room temperature and sprinkle some salt over it. You will find that the ribs absorb all the marinades.

Cooking:

In a flat fry pan, add one teaspoon of ghee and heat it. Fry the sliced onions till it becomes translucent, also add the green chillies, minced ginger and garlic. Do not brown it. Cool it and make a paste in the mixer.
In the same pan, add another tablespoon of ghee, warm it and slowly add the rib chops along with the marinade (which clinges to the rib chops )
Braise (bhuno) it on high flame for 5 minutes.
Add the Onion, ginger-garlic paste now and keep braising it on medium flame. Add the chickpea flour too.
Next add the spices (garam masala and make a paste of turmeric powder, cumin powder and red chilli powder) and keep braising on medium flame.
Sprinkle salt over it and few dashes of sugar. It will add nice caramel color to the meat. By this time meat should leave enough fat. If it is not, then add few drops of ghee.
Once you are satisfied with the color of the meat and braising (bhuno) is done, check the seasonings and add the almond and melon seed paste.
Mix it well. Stir in the saffron water, bay leaves, Kewra water, rose water, cover the pan tightly and simmer the chaap on low heat till done.
Once it is cooked, remove the bay leafs and close the lid for sometime before serving.
Serve the mutton chaap with rumali roti or naan or tandoori roti or saffron rice or with mughlai biryani.

Notes:

Garam masala – few shah mirch (white pepper) + ¼ tsp shah jeera (caraway seed) + few black pepper + 1 mace (jayitri) + ½ tsp coarsely pounded nutmeg (jayphal) + one black cardamom + one inch cinnamon sticks + one star anise (phool chakra).

Ginger Curry Pork

Ginger Curry Pork-

This Pork Recipe is easy to prepare and best goes with Plain steamed rice. You can use any kind of red meat apart from Pork.

Ingredients:

8 ounces boneless center cut pork chop
0.13 teaspoon black pepper
1 dash salt
1 tablespoon vegetable oil
0.50 teaspoon lime rind
1 tablespoon fresh lime juice
1.50 teaspoons fresh ginger
0.50 cup  onions
0.50 teaspoon red curry paste
1 cup  reduced-sodium fat-free chicken broth
2 tablespoons dried apricot
1 teaspoon honey
1 garlic cloves
1.50 cups  cooked basmati rice
2 tablespoons spring onion

Method:

Sprinkle pork with pepper and salt.
Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned.
Remove pork from pan.
Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently.
Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done.
Remove pork from pan.
Serve the pork with steamed rice and top each serving with 1 tablespoon of green onions.

Pork Vindaloo

Pork Vindaloo -

Pork Vindaloo is synonymous with Goan food, but how does it get its name? After doing some research its interesting to know, that vin is for the vinegar and the ahlo means garlic in Portuguese. Though some people say that it was Vindahlo, but since we know Aloo, as potatoes in India the dish was called Vindaloo. Anyway lets get down to the Pork Vindaloo Recipe.

***The Vindaloo recipe is almost common for all the red meat. I mean the recipe for Pork Vindaloo, Mutton Vindaloo, Lamb Vindaloo and Beef Vindaloo will be the same. Just use the red meat of your own choice.

Ingredients:

1 kg Pork (Mutton/Lamb/Beef)
5 tablespoons oil
1 inch ginger
8 garlic clove
2 medium onion
1 to taste salt
1 teaspoon cumin seeds
2 teaspoons mustard
1 teaspoon turmeric powder
2 red chillies
4 cardamom pod
2 inches cinnamon stick
0.50 cup  vinegar

Method:

Wash the meat in the. weak vinegar solution. You will need at least 2-3 cups of solution ( 1 part vinegar and 3 parts water combined).
Grind all spices in vinegar for the marinade.
Marinate the meat in spice solution and salt. Leave overnight.
Heat oil, add sliced onions, ginger and garlic and saute till onions are soft and translucent.
Then add meat and marinade and cook on a slow fire in a tightly covered vessel till meat is tender.
Serve hot with rice or roti.

Spicy Indian Beef Curry

Spicy Indian Beef Curry -

This is an authentic Indian beef curry recipe. It's basically spicy in nature. Best served with Naan, Rice, Roti, Chapati and Paratha.

Ingredients:

2 kg good quality lean rump steak, cut into cubes
sea salt & freshly ground black pepper
4 teaspoons garam masala
4 tablespoons natural yogurt
4 -5 tablespoons light olive oil
4 large sweet onions, peeled and finely chopped
4 garlic cloves, peeled and grated
5 cm knob fresh ginger-root, peeled and grated
4 tablespoons tomato puree
2 tablespoons caster sugar
2 (400 g) cans chopped tomatoes
800 ml beef stock
handful coriander, leaves separated, stalks finely chopped
6 -8 cardamom pods
15 -20 curry leaves
6 long chilies, finely chopped
For the spice mix
4 teaspoons cumin seeds
4 teaspoons coriander seeds
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
4 teaspoons mild curry powder

Directions:

Cut the beef into bite-sized cubes, put into a bowl and season with salt and pepper. Sprinkle with the garam masala, add the yogurt and a good dash of olive oil, season and toss to coat. Cover with cling film and marinate for as long as possible while you prepare the rest of the curry.
For the spice mix, toast the cumin, coriander, fennel and fenugreek seeds in a dry pan, tossing over high heat for a few minutes until fragrant. Tip into a mortar, add a pinch of salt and grind to a fine powder. Stir in the curry powder and mix well.
Heat a thin film of olive oil in a large cast-iron casserole or a heavy-based pan. Add the onions, garlic, chilli, ginger and a little seasoning. Add the sugar to help caramelize the onions, followed by the coriander stalks cardamom pods and ground spice mix, stir, then cover and cook for 6-8 minutes until the onions are soft, lifting the lid to give the mixture a stir a few times.
Sear the beef in a hot pan and add to the onions along with the chopped tomatoes and tomato puree, stir over a medium-high heat for a few minutes and then add the beef stock and curry leaves. Cover the pan with a lid and simmer very gently, stirring occasionally, for approximately 30 mins or until the beef is tender.
To serve, ladle the curry into warm bowls and scatter over the coriander leaves. Accompany with a steaming bowl of basmati rice.

Bangladeshi Beef Curry

Bangladeshi Beef Curry -

This beef curry is an authentic recipe from Bangladesh. Beef stewing steak is cooked with an aromatic combination of spices. The spice list might look daunting, but most you should have in your cupboard! Enjoy this beef curry with rice or naan.

Ingredients:

3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chillies, finely sliced
1 teaspoon ginger paste or grated root ginger
3 cardamom pods
2 whole cloves
1 1/2 cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic granules
1 teaspoon cayenne pepper
250 ml water
900 gm beef stewing steak, cubed

Method:

Heat the oil in a frying pan over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Stir in the garlic, green chillies, ginger paste, cardamom pods, cloves and cinnamon sticks. Cook and stir for an additional 3 to 5 minutes, until the garlic begins to brown.
Stir the cumin, coriander, turmeric, garlic granules, cayenne pepper and water into the onions. Simmer until most of the water has evaporated and the mixture has thickened.
Stir in the beef stewing steak and cook on medium-low heat, stirring occasionally, until the meat is cooked through and tender, about 1 to 1 1/2 hours.

Beef Keema Curry

Beef Keema Curry -

This mellow curry has just a hint of chilli, so it's ideal for children who like to be a little adventurous with their food. Serve with steamed basmati rice and warm naan bread.

Ingredients:

500 g (1 lb 2 oz) lean minced beef
1 onion, finely chopped
450 g (1 lb) potatoes, peeled and diced
3 garlic cloves, chopped
2.5 cm (1 in) piece fresh root ginger, peeled and finely chopped
1 cinnamon stick, halved
1 tsp turmeric
1 tsp cumin seeds, roughly crushed
1 tsp coriander seeds, roughly crushed
½ tsp crushed dried chillies
1 can chopped tomatoes, about 400 g
300 ml (10 fl oz) beef or lamb stock, preferably home-made
150 g (5½ oz) baby leaf spinach
salt and pepper
fresh mint leaves to garnish

Raita:
150 g (5½ oz) plain low-fat yogurt
¼ cucumber, finely diced
4 tsp chopped fresh mint

Method:

Fry the beef and onion in a large saucepan for 5 minutes or until evenly browned, stirring to break up the meat. Add the potatoes, garlic, ginger and spices and fry for 2 minutes, stirring. Add the tomatoes with their juice and the stock and season with salt and pepper to taste. Bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, make the raita. Mix the yogurt, cucumber and mint together with a little seasoning. Spoon into a small bowl and chill until required.
Stir the spinach into the curry and heat through for 1 minute, then taste for seasoning. Spoon the curry onto warmed plates and sprinkle with fresh mint leaves. Serve immediately, with the chilled raita.

Some more ideas:
If you prefer, you can cook the curry in the oven. Brown the beef and onion in a flameproof casserole, then add the other ingredients and bring to the boil. Cover and cook in a preheated 180°C (350°F, gas mark 4) oven for 1 hour. Add the spinach, toss with the meat, then cover and return to the oven to cook for 10 minutes.
* If you don't have the individual dried spices, you can use 2 tbsp mild curry paste instead.
* Use Swiss chard or spring greens in place of the spinach. Tear into bite-sized pieces before adding to the meat.
* For a fruity curry, add 55 g (2 oz) sultanas and 1 sliced dessert apple with the potatoes. Omit the spinach. Garnish the curry with 1 diced banana tossed with the juice of 1/2 lemon, 2 tbsp chopped fresh coriander and 2 tbsp toasted desiccated coconut.
* Any leftover curry is delicious reheated and served in folded chapattis or warmed pitta bread pockets.
* To vary the raita, add 1/2 grated carrot, 2 chopped spring onions or a sprinkling of toasted cumin seeds to the basic mixture.
* If you don't have any fresh mint, use 1 1/2 tsp ready-made mint sauce instead.

Plus points:
A raita or sauce of yogurt, cucumber and mint is often served with curries to act as a cooling agent against the heat of the chillies and spices. Yogurt is also extremely nutritious – it is a valuable source of calcium and it provides useful amounts of phosphorus and vitamins B2 and B12. Live yogurt also provides beneficial bacteria that can help to maintain a healthy digestive tract.

Beef Vindaloo

Beef Vindaloo -

It's well worth the time and effort of marinating the meat overnight. Once you tweak it to your spice levels - this spicy hot curry that will rival any Indian restaurant!

Ingredients:

1 (5 cm) piece fresh ginger, peeled and diced
4 garlic cloves, diced
1 1/2 teaspoons hot chilli powder
2 teaspoons turmeric
1 teaspoon salt
1 tablespoon cardamom seeds
6 whole cloves
6 whole peppercorns
1 (5 cm) cinnamon stick
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons wine vinegar
1 kg beef fillet steak
4 curry leaves, optional
3 tablespoons vegetable oil
1 teaspoon mustard seeds
150 ml water

Method:

Put the ginger, garlic, chilli powder, turmeric, salt, cardamom, cloves, peppercorns, cinnamon, coriander and cumin seeds with the vinegar into a blender and blend to a puree.
Scrape down the sides of the blender and blend for a further 30 seconds. Add more vinegar if necessary to form a smooth liquid paste.
Put the beef in a large bowl and pour over the spice paste. Cover and set aside to marinate for 1 hour.
Lay the curry leaves, if you are using them, on top. Re-cover and put the bowl into the refrigerator for 24 hours, turning the meat two or three times during the period.
Two hours before cooking time remove the bowl from the fridge and set aside.
Heat the oil in a large saucepan then add the mustard seeds and cover the pan.
Fry the seeds until they pop then add the beef, marinade and water. Bring to the boil stirring constantly. Reduce the heat to low then cover the saucepan and simmer for 30 minutes.
Uncover and simmer for a further 30 minutes or until the beef is cooked through and tender.
Transfer the vindaloo to a warmed serving dish and serve at once.

Beef Korma

Beef Korma -

This beef korma recipe is an absolute hit with any family. The curry spice mix doesn't take long to make yourself, and it really is what sets this curry recipe apart. Serve with basmati rice and garlic bread or naan bread.

Ingredients:

Curry paste
1/2 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/2 teaspoon cardamon seeds (not the pods)
1/2 teaspoon paprika
3 whole cloves
2 tablespoons water
2 tablespoons ground almonds
2 garlic cloves, crushed
1/2 tablespoon crushed root ginger
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
600 g diced beef stewing steak
1-2 tablespoons cooking oil
1 medium onion, chopped
4 tablespoons water
150 ml cream
4 tablespoons plain yogurt
1 tablespoon plain flour
1/4 teaspoon garam masala
1 tablespoon chopped fresh coriander

Method:

Spice paste: grind coriander seed, cumin seed, cardamon seed, paprika and cloves to a powder. Add the water, almonds, garlic, ginger, salt and cinnamon and blend together.
Brown beef in some oil, then remove from heat.
Lightly brown onion in some oil, then add spice paste and cook for further 4 minutes.
Add browned beef to the onion and spices with 4 tablespoons water. Cover and simmer for about 45 minutes or until the beef is cooked through and tender (depends on the thickness of the beef).
Cook and stir cream, yogurt, flour and garam masala together with beef until bubbles and is thickened. Add chopped coriander. Simmer for 2 minutes and serve.

Chilli Beef - Indian Style

Chilli Beef - Indian Style -

Chilli Beef is a hot and spicy, delicious recipe that goes well with any kind of Indian bread varieties, Dosa, Hot steamed/boiled rice, Fried rice, Pulao, Biryani, etc. It so delicious and will taste like any restaurant version curries, yet the preparation needs very basic ingredients that can be found in your kitchen pantry. Its a hot preparation but still you can alter the spiciness, by cutting down the addition of green chillies if you don't want the recipe to be too hot.

Ingredients:

Beef - 500 grams
Onions - 5
Capsicum - 2
Tomatoes - 1
Green chillies - 8
Garlic - 5
Ginger - 2 inch long piece
Lemon juice - 2 spoons
Tomato sauce - 4 spoons
Red chilli powder - 2 spoons
Coriander powder - 1/2 spoon
Turmeric powder - 1/4 spoon
Cumin seeds - 1/4 spoon
Fennel seeds - 1/4 spoon
Cinnamon stick - Small piece
Salt - As per taste
Oil - 10 spoons

Method:

In a pressure cooker add the following and pressure cook on low flame for 30 minutes;
(Pressure cook)
1. Beef - 500 grams
2. Water - 1.5 cup
3. Turmeric powder - 1/4 spoon
4. Salt - As per taste
Meanwhile, chop onions, capsicum and green chillies finely. Peel skin and crush ginger and garlic and set them aside.
In a pan add oil, after it heats up add cumin seeds, cinnamon stick, fennel seeds, crushed ginger and garlic and saute well until the raw smell leaves.
Then add finely chopped onions, salt and saute well till it turns translucent.
Then add chopped green chillies, chopped tomato and saute well.
Add red chilli powder, coriander powder, and stir well.
Now add tomato sauce, sprinkle some water and stir well.
Then add chopped capsicum and stir for a minute.
Add the pressure cooked beef (Keep the excess water aside) and stir well check for salt and add if necessary.
Now add the excess water (water remaining in the cooker) and let it cook on high flame until the water content reduces and the gravy thickens.
Remove from flame and Serve!!

Mutton Liver Fry

Mutton Liver Fry -

“Mutton Liver fry” or “Eeral varuval” is very popular dish in South India. And cooking mutton liver is little tricky. It should be soft and juicy. If you overcooked it  it will turn out into rubber-like texture. So its all with the trial cooking and practice. So do get the  right proportion adjust the water and cooking time.

Ingredients:

Liver – 500 gm(cut into small pieces)

Turmeric powder – 1  tsp

Red chili powder : 1 tbsp (according to your spice level)

Coriander powder – 1 tbsp

Black Pepper – 1 tsp(opt)

Onions – 1/2 cup(chopped)

Tomato : 1

Ginger&Garlic paste – 1 tbsp

Cinnamon stick – 1 sticks

Cloves (Grambu) – 3 nos

Curry leaf - A few

Salt – As reqd

Oil – 3 tbsp

Method:

Heat a  pan and pour oil in it.

Add cinnamon, cloves and  finely chopped onion fry them till it becomes soft and translucent.

Now add ginger& garlic paste sautee it till the raw smell goes off.

Add finally the cut tomato and little salt  mix it all together till  it becomes soft.

Now add curry leaves, turmeric , coriander and chilli powder.

Fry them all together till becomes dry.

Finally add the washed liver pieces(Make sure you add  some (1/4 tsp)turmeric powder while cleaning the liver and if there is some small layer of skin,on top of it remove it).

Now add enough water to cover the  mixture(1/4 glass of water). If you want it to be semi-dry add some more water.

Occasionally stir-fry. Cook in low flame.

Add some pepper when you want it little spicy and some more flavor.

Just let it sit in the flame for 15 minutes the liver fry will be ready. Don’t over cook it it will become hard.

Finally garnish with cilantro.

Serve them with naan, rotis, parathas, rice , idli and dosa.

Mutton Rogan Josh

Mutton Rogan Josh -

Treat your senses to this delicacy from Kashmir...

Ingredients:

3/4  lb meat (mutton/goat meat/lamb), preferably meat with lot of fat - cut  in 2 inch pieces
scant  3/4 cup yogurt + 2 tablespoon yogurt (yogurt should be well drained or use Greek yogurt)
1 tablespoon lemon juice
4 green cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)
2 black cardamom – powdered (peel the cardamom and grind the seeds to a fine powder either with a mortar & pestle or spice grinder)
1 inch stick of cinnamon
2 tejpatta/Indian bay leaf
6 cloves, powdered
3/4 tablespoon saunf/fennel seeds, powdered – divided
1/2 tablespoon sooth/dried ginger powder
a few grinds of fresh black peppercorn
1/2 teaspoon hing/asafoetida powder (a generous pinch if using pure hing)
3 tablespoon Kashmiri red chilli powder or 10 whole red Kashmiri Chilis ground to a paste
4-5  tablespoon pure mustard oil + 1 tablespoon mustard oil
1 teaspoon Garam Masala (homemade or store bought)
fresh cilantro/coriander or fresh mint

Method:

Wash the meat and pat dry. Drizzle the lemon juice, and some salt and toss and allow it sit for about an hour. Add the 2 tablespoon yogurt and 1 tablespoon mustard oil to the meat and marinate it for at least 3 hours. Overnight works better.
If you are not using Greek yogurt, drain  the rest of the yogurt until thick and creamy. Whisk yogurt with red chili powder, half the amount of the green cardamom powder and half amount of the black cardamom powder , all of the ginger powder, half the amount of the fennel seed powder. Set aside.
Heat the mustard oil, or any other oil you are using. Traditionally mustard oil is used and it gives an extra edge to the flavor of the dish, but if you are not used to and do not like it, then just use any cooking oil.
Add the hing/asafoetida to the hot oil. Add the cinnamon, tejpatta/Indian Bay Leaf and the fresh grind of black peppercorn  and saute until aromatic, only a few seconds. When the spices sizzle add the meat to the pan and cook at medium heat, while tossing them occasionally until they start to brown. This will take anywhere between 10-20 minutes.
Now add the powdered clove, rest of the cardamom,  and the rest of the fennel powder . Toss well for the spice mix to coat the meat and cook on low for another 10-15 minutes while scraping the bottom of the pan.
Remove pan from heat. Add a few splashes of water to the oil to cool down the content of the pan.
Wait for a minute and then add the whisked and spiced yogurt a little at a time to the pan and keep stirring it. Keep doing this until you have added the entire yogurt. Put the pan back on the stove in very low heat. Add 1.5 – 2 cups of water ( more if you want more sauce), give it a good stir and tightly cover the pan. Cook until the meat is cooked through and is tender and the oil has separated on the sides. This might take even 2 hours depending on the kind of meat you are using.
Uncover, stir in the Garam Masala. Add and adjust salt. Gently stir everything in and cover it back again until ready to serve.
Add the fresh cilantro or fresh mint if you want just before serving. It is best served over hot steamed white rice.
Serve over hot steamed rice or with flat breads. Enjoy!

Laziz Lamb Handi

Laziz Lamb Handi -

Lamb cubes stirred in with assorted masalas, yogurt and cream. Served with naan or steamed rice.

Ingredients:

1-1 1/2 kg lamb leg cubes, boneless
500 g desi ghee
6 onions, chopped
2 Tbsp ginger, crushed
2 Tbsp garlic paste
3-5 bay leaf
3 green cardamom
2 cinnamon (whole)
1 Tbsp cumin seeds
1 Tbsp coriander seeds (whole)
1 tsp mace (javitri)
1 1/2 tsp dry ginger powder
1/2 Tbsp red chilli powder
Salt to taste
5 tomatoes
2 cups yogurt
1 serving spoon cream

Method:

Wash lamb cubes well and strain excess water.
Now heat desi ghee in a pan and saute onion till light brown.
Then add crushed ginger, garlic paste and saute.
Next, add all the other spices with tomatoes and cook for 10-15 minutes. Keep adding water as required.
Now add mutton. Cook for 10-15 minutes more.
Add 1 liter water and steam on low flame for 30 minutes, or till tender.
Turn up flame and add yogurt and cream mixed together. Keep stirring till it comes to a boil, to avoid splitting of yogurt.
Cook till gravy becomes thick and a little dry.
Serve with naan or steamed rice.

Mutton Bhuna Gosht

Mutton Bhuna Gosht -

This is a dish from the Mughal origin. Spicy preparation and unbeatable taste. It best goes with Roti, chapati, paratha, naan and even with steamed rice and pulao.

Ingredients:

3 Tbsp raw papaya paste
150 g ghee
4 Tbsp ginger-garlic paste
200 g brown onions
6 medium tomatoes
1/4 tsp nutmeg powder
2 tsp turmeric powder
2 Tbsp red chilli powder
Salt to taste
1 kg mutton leg - boneless or with bone cubes
2 bay leaves
2 cinnamon sticks
3 black cardamom
3-4 cloves
2 tsp cumin seeds
4 green chillies
2 cups khatta dahi (Sour curd)
1 cup milk
300 g basmati rice
1/2 tsp cumin seeds (zeera)
Salt to taste

Method:

Rub raw papaya paste on mutton pieces and keep aside.
In a brass pot, add ghee and saute ginger-garlic paste. Add brown onions and saute for 1-2 minutes.
Then add tomatoes and all the powder spices. Mix well and add mutton.
Cook for 10-15 minutes till little dry.
Then add all the whole spices, whole green chillies and khatta dahi alongside.
Cook again for 10 minutes, then add 3 cups water and allow to steam for 30 minutes.
Remove lid and dry out excess water on high flame.
Now add milk and mix well.
Once meat is tender, dish is ready.
Steam rice with cumin seeds and salt.
Serve hot with mutton gosht.

Mutton Korma

Mutton Korma -

A zesty, all time favorite recipe of mutton cooked in a wide range of flavors.

Ingredients:

1/2 kg Mutton
Sil batta or mixer grinder to grind ginger and garlic, pepper, javitri and jaiphal, dhania seeds, jeera and cinnamon
2 Tbsp ginger paste
2 Tbsp garlic paste
6-8 tbsp or more of oil
2 Tbsp ghee
4 medium sized onions
3 badi ilaich
6  choti ilaichi
8 Clove
3 or 4 small cinnamon pieces
2 or 3 tez patta (Bay Leaves)
2 Tbsp black pepper
1 tsp Zeera
1/2 tsp kaala zeera
1/4 tsp jaiphal
1/4 tsp javitri
1 tsp dhania powder
Salt
2 tsp deghi mirch powder
1 cup yoghurt
1 tsp garam masala / 2 Tbsp ghee
4 green chillies
1 Tbsp dhania leaves
About 10 pieces each cashews and kishmish

Method:

Fry onions in oil / ghee with a bit of salt till crisp.
Remove and put them on a kitchen towel to cool and dry till crisp.
In same oil/ghee fry the mutton till color changes, which will be about 10 minutes on medium heat.
Add ginger-garlic paste and fry for another 10 minutes on medium heat.
Cool a bit and add nicely stirred yogurt, spoonfuls at a time and keep blending (will become prickly by the end of cooking adding a delightful texture to dish)
Cook till oil separates.
Add coriander powder, salt, chillies, tez patta and fry well again on medium heat. Add crushed cooked onions. Put water (should be hot water) whenever you feel the need. Keep stirring.
Cook on low heat till meat is tender.
Sprinkle javitri/jaiphal/ilaichi 4 split whole green chillies.
Heat 1 tbsp ghee, add garam masala when the ghee starts sputtering.
Put as much water required for thick curry and shut pan/cook with dum (For which you will need mashed flour/paste of flour and water to seal lid).

Mutton Do Pyaza

Mutton Do Pyaza -

A succulent mutton dish in which meat pieces are cooked in ghee with cauliflower and lots of masalas.

Ingredients:

1 1/2 kg of mutton pieces
100 ml desi ghee
1 inch piece of ginger, chopped
10-12 cloves of garlic, chopped
1/2 cup diced shallots
1 cup of boiled onion paste
4-5 dried red chillies
1 tsp turmeric powder
1 1/2 tsp red chilli powder
2 tsp coriander powder
300 gms of cauliflower florets, blanched
1 inch piece of cinnamon
1/2 tsp black peppercorns
1/2 tsp cloves
2-3 green cardamoms
1 black cardamom
Salt to taste
3-4 cups of water

Method:

Into hot ghee, add in the ginger, garlic, diced shallots and dried red chillies, saute for 5-7 minutes.
Season with a tsp of salt, and add in the boiled onion paste and fry the base for 3-4 minutes.
Next, add in the turmeric powder, red chilli powder, coriander powder and salt.
Adding small quantities of water intermittently, bhuno the masala for 12-15 minutes or till the ghee begins to separate from the spices.
Add the mutton pieces, mix well and fry the mutton for 15-20 minutes.
Pour in 2 cups of water, cover and cook on a low flame for 1 hour or till the mutton pieces are tender.
Add the blanched cauliflower florets. Gently stir into the gravy. Cook uncovered for 5-7 minutes, on a low flame.
Sprinkle over a tsp of simple garam masala made by dry roasting and grinding together cloves, cinnamon, black cardamom, green cardamom and black pepper. Mix well.
Garnish with fresh coriander and serve hot.

Mutton Curry

Mutton Curry -

Simple, yet delicious, Goat Curry or Mutton Curry is also easy to put together. This is a simple, wholesome non-vegetarian meal for the family. Usually my Mom would cook meat curry with goat meat (also called mutton in India) because of it's softness and less fat. Goat Curry or Mutton Curry is delicious served with plain rice, a salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis. Mutton curry tastes much better when kept aside overnight and served at the next day Brunch or Lunch.

Ingredients:

1 kg goat leg, cut into suitable bite-sized chunks
4 tbsps vegetable/ canola/ sunflower cooking oil
2 large onions sliced thin
2 large tomatoes diced
2 tbsps garlic paste
1 tbsp ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsps garam masala powder
Salt to taste
Chopped coriander to garnish

Preparation:

Heat the cooking oil in a heavy bottomed pan, on medium heat.
When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
Now add the tomato paste and all the powered spices, including the garam masala. Mix well.
Sauté the resulting masala (onion-tomato-spice mixture) until the oil begins to separate from it. This can take up to 10 minutes to happen.
Now add the goat/ mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/ mutton pieces with the masala. Sauté till the goat/ mutton is browned well.
Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis(Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Tip: Use a pressure cooker to cook Goat Curry or Mutton Curry and it will be done in half the time it takes to cook in an open pot!

Chicken Rezala

Chicken Rezala -

Chicken rezala with roasted almonds – a classic dish from a bygone era. Rezala speaks about the influence of nawabi finesse on rustic Indian cuisine.

Ingredients:

Chicken : 500 gm
Onion paste : 1 cup
Curd: 1 cup
Ginger – garlic paste (optional) : 1 tbsp
Red chillies : 2-3
Bay leaves: 2
Few cloves, cinnamon, mace and a pinch of grated nutmeg
White pepper powder: 1 tsp
Sugar and salt to taste
Ghee : 2 tbsp
Kewra water / screw pine nut water: few drops
Garnishing (optional) : roasted almonds and dry red chillies

Instructions:

For marinade: Mix ½ cup onion paste with ½ cup beaten curd along with a spoon of ginger-garlic paste, salt and 2 red chillies.
Marinate the chicken with the above prepared marinade for two hours.
Blend the remaining onion paste with the curd and keep it separate.
Heat ghee in a pan and temper it with cloves, cinnamon, bay leaves, mace, red chillies and grated nutmeg.
Fry for few seconds till it leaves its aroma.
Now spoon out the pieces of chicken from the marinade and add to the oil carefully, and let it stir fry for 10 minutes.
Next add the marinade along with the mixture of onion paste with curd and cook for few minutes.
Add further the ginger-garlic paste and freshly pounded white pepper powder, continue cooking on low heat, add sugar and salt to taste.
Do not add any water as the onion, curd and chicken will ooze out enough liquid.
Mix it well with the chicken and cover and simmer on low heat till done.
Add few drops of kewra water or rose-water to the chicken.
Garnish with roasted almonds and dry chilli flakes before serving.

Shahi Chicken Chaap

Shahi Chicken Chaap -

Shahi Chicken Chaap is a Rich Traditional Mughlai Preparation. It is best accompanied by Indian Naan, Paratha, Pulao and even biriyani. A must try recipe for chicken lovers.

Ingredients:

Chicken: 1 KG (cut into large pieces)
Curd: 200 gm.
Chopped onion :400 gm.
Onion paste: 4 tbsp.
garlic paste: 1 tbsp.
Ginger paste: 2 tbsp.
Fennel (mouri) paste:1 tbsp.
cumin powder: 1 tbsp.
nutmeg powder:1/2 teaspoon.
Kashmiri red chilli powder: 2 tbsp
Poppy seed paste:1 teaspoon.
nutmeg powder:1/2 teaspoon.
Mace powder:1/2 teaspoon.
Tomato puree or sauce: 4 tbsp.
whole cardamom: 4 p
whole cloves: 4 p
whole cinnamon sticks: 5
Bay leaves: 2-3 pieces.
Mawa: 2 tbsp.
Alu Bukhara: 5-6 p (optional)
Oil: 200 ml.
Ghee: 2-3 tbsp.
Salt and sugar to taste.

Method:

Marinate the chicken pieces with salt and lemon juice(or vinegar) for half an hour.
Add oil in a frying pan over high flame. When oil has been heated, add the marinated chicken pieces one by one.  Fry them until it turns nice light brown. Don’t fry them too much. It will become rubbery.
In another pan, add oil. When heated, add half of the chopped onion and fry them until it becomes nice golden brown. This is called onion beresta. Don’t burn it. Keep it aside for garnishing.
In the same pan, add whole spices( cardamom, cinnamon, cloves, bay leaves). Let it splutter. Add remaining chopped onion. Fry them for 2 minutes.
Now add the fried chicken in the pan. Saute it over low flame. Cover it.
In the mean time, let’s make the gravy. Take a bowl. Put curd, onion, garlic and ginger paste, fennel paste, cumin powder, Kashmiri red chilli powder, nutmeg and mace powder, poppy seed paste, tomato puree or sauce, salt and sugar. Mix it well. Gravy is ready.
Now pour the mixture to the chicken. Cook the chicken over high flame for 5 mins and cover the pan. Check it so that it does not burn from the bottom. After 5 mins, stir the chicken and cook them for another 8-10 mins over low flame.
Now add mawa. When you add mawa, gravy will become thick. Cook them for 1 min.
Finally add slit green chilli, 1 tbsp ghee and Alu Bukhara (optional). Mix it.
Shahi Chicken Chaap is ready!
Serve it in a nice bowl.