Mutton Sukha (Mutton Fry)


1kg Mutton cut into small pieces
5-6 medium size onion chopped into long julians
2 big tomatoes chopped
1 tsp ginger paste
2 tsp garlic paste
1 bay leaf
1/2 inch cinamon
1 black cardamom
2 green cardamom
1 anise seeds
3-4 whole black pepper
1 tsp turmeric powder
1 tsp red chili powder
2 tsp coriander powder
salt to taste
2 tsp raw papaya paste / meat tenderiser
3 green chilies chopped
3 tbsp mustard oil

Method to cook:
Marinate mutton with meat teneriser, salt,turmeric powder, red chili powder, coriander powder for half an hour.
Heat oil in a pan. Add green chilies
Add whole spices. Add onion, ginger garlic paste and cook till onion turns pink. Add tomatoes and cook for 10-15 minutes till tomatoes is well cooked and you see oil on sides on tawa.
Add mutton pieces and mix well. Cover and cook for another 15-20 minutes till mutton is done well .
Do not cook on high .
Do not add extra water. Mutton will release its own juice which is sufficient for mutton to cook.
This is a mild dish with not much spices since you want mutton to give its own flavour.
Serve with Phulkas.

Simple Pomphret Tawa Fry

1 pomphret cut into long vertical slices
1 tsp turmeric powder
1 tsp red chili powder
salt to taste
1 tsp ginger paste
1 tsp garlic paste
1 lime juice

Marinate the fish in above ingredients for half an hour.
Heat mustard oil in tawa till smoking point. Allow oil to cool down. Place the pomphret pieces on tawa and cook on low for 10 minutes on each sides or till done.
Serve with Rice and Daal

Potato Salad

Ingredients :
1 potato boiled and cubes
1 tomato chopped
1 onion chopped
1 tsp mango powder
1 tsp chopped coriander leaves
1 tsp pepper
Salt to taste
Juice on one lime

Method :
Dry roast potatoes in tawa till slightly brown on all sides.
Mix all above ingredients.
Add lime juice. Serve with meals

Minced Mutton Roll

I remember a small shop druing my training days in calcutta where me and my college mates used to have rolls. They were simply delicious. They offered a wide variety of wraps. And all the stuffing used to me made of kebabs(mutton and chicken) cooked and broken into small pieces and filled into wraps. We used to enjoy these wraps a lot. They were pretty heavy and eating one made us difficult toe ven walk and reach home after the heavy dinner.

You can also make this roll otherwise without making kebabs

Ingredients I used for mutton rolls:

1 cup minced meat
2 tsp oil for cooking mutton

To dry roast and grind :
2 dry red chili
4-5 whole black pepper
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp methi seeds
1 anice seed
1 black cardamom
1 green cardamom
1/2 inch cardamom

For chutney, grind the below ingredients :
1 green chili
1/2 cup mint leaves
1/2 cup coriander leaves
1/2 cup curd
salt to taste

3-4 onion chopped into long julians
Wraps of your choice
Lemon juice

Method to cook :

Heat 2 tsp oil in a pan. Add mutton and all the ground spices. Cook on low flame till done.
Heat wraps for 1 minute or 2 and apply little oil on both sides(Can be skipped). You can also beat an egg along with little salt and pepper and pour it on wrap and cook it (This will make the wrap even heavier).
Spread out the wrap on an aluminium foil. Spread Mint chutney evenly on the wrap. Add some cooked mutton. Add onion slices.

Sprinkle some lime juice. Add some more Chutney and roll it up. Serve Hot.

Mutton Shammi Kebab (200th Post)

I don't even remember when I completed 100 th Post that i realised I am crossing 200. I didn't want to miss it again. Wanted to make something special to post as my 200 th Entry. Hence, I decided on this.
This is a truly authentic delicacy. I was initially very skeptical about making it as I love mutton and cannot afford to waste it. However, the effort taken was fruitful. You need a little patience while cooking it as the kebabs always tend to break.

Ingredients you need :

2 cup minced goat meat
1 cup channa daal soaked for 4 hours and ground to paste without water
salt to taste
1 egg beaten
1 tbsp chopped coriander

To dry roast and grind:

2 dry red chili
4-5 whole black pepper
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp methi seeds
1 anise seed
1 black cardamom
1 green cardamom
1/2 inch cardamom

Method to cook :

Grind all the above ingredients together and set aside for 1 hour in refrigerator.
Make small flat tikkis of it. You can bake them in microwave/ deep fry/ shallow fry/ cook on BBQ/ cook of tawa till you think its done.
Cook on low flame. Else, you will end up burning the kebabs.

Moong Daal Dosa

Ingredients :
2 and ½ cup rice
1 and 1/3rd whole green moong daal
1 tsp methi dana
Salt to taste
10 garlic pods
4 dry red chilies
1 tsp channa daal
Pinch of salt
1 tsp tamarind paste
Aloo Masala

Method to cook:
Soak Rice and daal along with methi overnight.
Grind with ½ cup water to a fine paste.
Add little salt and allow the batter to ferment.
Roast channa daal and dry red chilies for 2 minutes. Grind along with red chilies, tamarind paste and garlic. Mix salt to it.
Heat your dosa pan. Add a little oil for greasing. Take a ladder full of batter.
Pour it over pan and spread it evenly. Add few drops of oil. Turn the heat to high.
Spread 1 tsp of chutney evenly on dosa. Sprinkle some chopped onion. Add the potato masala. Fold the dosa and take out of the pan.
Serve with Sambhar.

Tindora Fry

Ingredients :

2 cups Tindora cut length wise
2 tsp oil
pinch of turmeric powder
1 tsp coriander powder
1 tsp red chili powder
salt to taste
1 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp grated coconut (optional)
1 tsp ginger garlic paste

Method to cook:

Heat oil. Add turmeric powder , cumin and mustard seeds.
Add tindora and all spices. Cover and cook for 10-15 minutes on low.
Add salt and grated coconut. Cover and cook again for 2-3 minutes.
Your Tindora fry is ready instantly

Bihari Boti Kebab

I ate this 1st time in a restaurant called shalimar in NJ. The taste was awesome. You should have it with Naan and green mint chutney and then a rasmalai to cut down the spicyness of the kebab. Adjust quantity of the ingredients as per your taste. Some like kebabs very spicy while some dont. I always go for the spicier side.

Ingredients you will needs :

Boneless chicken breast cubed (350 gms)
1 onion sliced, fried and ground to paste
1 tsp coriander seeds
1 tsp black pepper
1 tsp cumin seeds
1 dry red chili
2 tsp ginger garlic paste
1/2 cup hung curd
1 star anise
1 mace
salt to taste
1 tsp meat tenderiser or raw papaya paste.

Method to cook :

Grind all the spices (star anise, mace, coriander seeds, black pepper , ginger, garlic, dry red chilies and fried onion).
Mix together with chicken cubes and curd and marinate for 3-4 hours.
Add salt and meat tenderiser at the end and again marinate for 15 minutes.
Cook the kebabs over hot charcoal till you think they are done.

Chicken Kofta Curry

This is completely healthy recipe of chicken.
Ingredients :

For the koftas :

250 gms boneless chicken
1 tsp black pepper powder
1 tsp ginger garlic paste
1 tsp dry red chili powder
1 tsp coriander powder
salt to taste
1 tsp garam masala powder

Grind the above ingredients together to a not so fine paste. Mix with 1 tbsp chopped coriander leaves and make small lemon balls out of it.
Boil water in a wok and drop the balls for 5 minutes when water startes boiling. Boil about 5 minutes and then take the koftas out. Chicken will be firm and will not break when you add to gravy.
Take 1 tsp oil in another pan and slightly toss the koftas to give them a brownish colour on the outer skin.

For the gravy :

You can use any gravy you want. I preferred this as I had the ingredients readily available in my kitchen.

3 small onion ground to fine paste along with 1/2 inch ginger and 6 garlic pods
3 small tomatoes ground to paste
1 cup choppec methi
1 tsp turmeric powder
2 green chili chopped
1 tsp coriander powder
salt to taste
1 tsp garam masala powder
salt to taste
1 tsp cumin seeds
4-5 curry leaves
2 tsp oil

Heat oil in a wok. Add cumin seeds, green chilies and curry leaves. Add all powdered slices and the onion paste.
Cook for 5 minutes. Add tomato paste. Cook for 5 minutes more. Add chopped methi leaves and cook till you smell the aroma of methi leaves. Add 1 glass of water and salt at this point and bring it to a boil.
Add koftas as this point and serve hot with rotis.

Paneer Tikka

Paneer Tikka is extremely simple and easy to make. I used some toothpick for skewing. However, you could also use normal iron wire for skewing. It also helps in holding the paneer pieces together.
Ingredients :

Panner Tikka is similar to making chicken tikka, You will need big thick pieces of paneer so they dont break while grilling.
Hung Curd
Garam Masala from Everest(Tastes best)
salt to taste
Lemon juice(quantity depends how tangy you want)
red chili powder
pepper powder
little oil

Method to cook:

Marinade the paneer pieces (preferably overnite) with the above ingredients.
Grill them in pre-heated oven for 10-12 minutes or till they are cooked along with capsicum slices and onion slices.You can also put Red bell pepper if you wish.
Serve with diced onion and mint chutney

Soy Adai

I came to know about this dish recently after seeing them in various blogs. I was amazed that I was completely ignorant of the various adai you can make with the given factor that we have so many different kind of legumes available. I had small quantity of soy bean left which I thought will add too to increase its nutritional value.

My adai might be different than the original recipe. But it tastes good.

Ingredients I used are :

For the batter :

1/4 cup soy bean (white kidney bean)
1/4 cup split masoor daal
1/4th cup channa daal
1/4th cup urad daal
1/4 cup rice
1 inch ginger
4 green chilies
1 tsp baking soda
1 tsp hing
salt to taste

For the topping :

onion chopped
tomato chopped
coriander leaves chopped
green chili chopped

Method to cook :

Soak all the legumes and rice for 3-4 hours.
Grind to a fine batter along with ginger and green chili.
Mix with hing. salt and baking soda.
Keep Aside for 15 minutes.

Heat oil in a dosa tawa. Take 2 tbspn of bater and spread it evenly. It should be about 1/2 cm thick.
Spread the chopped vegetables over the batter. Gently press with a spoon.Sprinkle about 1/2 tsp oil evenly on the dosa.
Cook one side for about 4-5 minutes on medium. Turn it upside down to cook the other side also.
Serve with tomato chutney.

Baked Potato Wedges

Ingredients :

4-5 potatoes(Potatoes with pink skin tastes better) cut into medium pieces

Method to cook :

Boil 3 cups of water in a saucepan. As water starts boiling, add the potatoes.
Add salt and pepper. Cook for 5 minutes.
Strain potato and bake them with a drizzle of oil for 15 minutes at 180 degree centigrade.

Cream of Mushroon Corn Soup

Ingredients :

2 cups chopped Mushroom
1 cup corn cooked in pressure cooker for 5 minutes till you hear 1 whistle.
1/2 cup cream
2 tsp cornflour
salt to taste
2 tsp black pepper powder
5 cups water
1 tbsp butter
1 onion chopped
6-7 garlic pods

Method to cook:

Heat butter in a deep wok.
Add chopped onion and garlic.
Cook till onion turns brown
Add mushroom and corn and pour 5 cups of water.
Cook on high and bring soup to a boil.
Reduce the flame at this point and cook the soup till water is reduced 3 cups and mushroom and corn are soft enough.
Mix cornflour to 1 tbsp water and mix well till you dont see lumps.
Pour this to the boiling soup.
Add salt and pepper powder.
Add cream andm ix soup well. Adjust seasoning.
Serve Hot.

Vegetable Jhalfrezi

Ingredients :
2 cups French beans chopped into 1 cm long
1 cup carrot chopped
1 cup cauliflower chopped
1/4th cup green peas
1 onion chopped
1 greeb chili slit into half
1 tsp ginger garlic crushed
1 tsp cumin seeds
1 tsp pav bhaji masala
4-5 curry leaves
1 tbsp oil
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tbsp tomato ketchup
1 tomato chopped
1 tsp coriander leaves chopped

Method to cook :
Heat oil in a kadai.
Add cumin seeds, ginger garlic crushed, slit green chili, curry leaves and onion. Cook till Onion Turns brown.
Add chopped tomatoes. Add all powdered spices except pav bhaji masala.
Add all chopped vegetables. Mix well. Cover and cook for 10 minutes on low.
Open lid, add salt, pav bhaji masala and cook for 4- minutes again. Add ketchup and salt. Cook till vegetables are tender and cooked.
Garnish with coriander leaves. Serve with Roti.

Stuffed Cheesy Red Bell Pepper

Ingredients :

2 red bell pepper
3 large potatoes , boiled , peeled and mashes
1 big onion chopped
1/2 cup green peas
2 green chili, 1/2 inch ginger and 4 garlic pods crushed
1/2 tsp turmeric powder
1 tsp mustard seeds
1 tsp cumin seeds
salt to taste
oil for cooking

Method to cook:

Cut the bell peppers into two halfs.
Boil water in saucepan. Add a little salt. When water starts boiling, drop in the bell pepeprs. Cook for 5 minutes till they are soft.
Drain and set aside.

Heat oil in another pan. Add mustard seeds, cumin seeds. When it starts spluttering, add turmeric powder and crushed ginger paste.
Cook for some time till onion turns brown.
Add peas and cook for 2 minutes more.
Add the mashed potato, salt and mix evrything well.
Cover and cook for 4-5 minutes till potato is well cooked.

Take the bell pepper, stuff it with potato-peas masala. Top it up with grated cheese. Repeat for all .
Heat oil in a pan. Cook bell peppers on both sides. Rememebr not to over cook when you turn the bell pepper upside down . Else, you will burn the cheese.
Serve hot.

Sticky Chicken BBQ

Ingredients :

500 grams chicken breast pieces.
3 tsp honey
Salt to taste
1 tsp soy sauce
1 3 tsp tomato sauce
1 tsp vinegar
1 tsp Worchester sauce
1 tsp ginger garlic paste
1 tsp Tabasco sauce
1 tsp red chili powder
1 tsp paprika powder
Salt to taste
1 tsp parsely
1 tsp lime juice

Method to cook:
Make deep cuts in the breast pieces.
Mix all the sauces and soak breast pieces in the sauce and pour everything into zip lock bag . Mix the ingredients well . Marinate the pieces for 2 hours.
Grill the breast pieces for 15-20 minutes at 18- degree centigrade in a preheated oven.

Stuffed Okra ( Bharwa Bhindi)

The original recipe had besan in it to hold the masalas while cooking. However, I added 2 tsp oil instead of besan.
Also, the recipe didnt have tomatoes and onion. Hence, you can skip this as well.
I was a bit skeptical doing all the experiments with an authentic dish. However, the end result was indeed delicious.

500 gm bhindi
2 tbsp garam masala or smabhar powder
1 tsp red chili powder
1 tsp turmeric powder
2 tsp coriander powder
1 tsp dry mango powder
salt to taste
2 onion cut into julians.
2 tomato cut into long strips
1 tsp hing
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ajwain
oil for cooking

Method to cook:

Cut the cap of bhindi and make a deep slit with knife leaving 1 cm from bottom.
Keep all bhindis in a deep pot and add 1 tsp oil. Mix the bhindi well but gently so that they dont break. At the same time, they should be well coated with oil.
Mix all the dry powdered spices and 1 tsp oil. Gently open the slit of bhindi and stuff with the powdered masala stuffing.
Keep aside.
Heat 1 tbsp oil in wide mouth pan. Add hing, mustard seeds, ajwain and cumin seeds .
As it starts spluttering, add onion and cook on high for 3-4 minutes till it turns brown.
Add tomato slices and again cook for 4-5 minutes till tomato becomes soft and you see oil on the side of pan.
Gently slide the stuffed bhindi made above and toss the pan. Sprinkle a pinch of salt evenly. Cover and cook bhindis till you see them changing color. Open the lid. Toss again.
Cook for 10-15 minutes till the masala is well cooked with bhindi.
Serve hot with phulkas.