Aloo Mutton

Aloo Mutton

INGREDIENTS
1/2 kg mutton
3 medium potatoes cut into 4 each
3 medium onions sliced
1 big tomato
2 pods of garlic
2 inch ginger pieces
3 green chillies

DRY SPICES
red chilli powder - 1 tsp
jeera powder - 1tsp
dhania powder - 1tsp
haldi powder - 1/2 tsp

meat masala - 1 tsp
salt to taste or 1 tsp

GARAM MASALA
3 cloves(long) 3 cardomons (choti ealichi)1 inch stick cinnamon (dalchini)6 pepper corns (kalimiri)1 bay leaf (tej patta)

METHOD

1. Apply little salt and haldi to potato pieces and set aside

2. Heat oil in a vessel golden brown sliced onions remove and set aside

3. Meanwhile grind the ginger garlic fried onions and tomatoes into fine paste

4. In same oil golden brown the marinated potato remove and set them aside

5. heat oil in pressure cooker,  add garam masala,  add mutton pieces let the water from mutton evaporate completely on high heat

6. Once water from mutton is evaporated completely add all dry spices(red chili dhania jeera haldi salt)

7. Now add 1 cup of water and give 4 or 5 whistles.

8. Now in a kadhai, add onion paste and fry till oil oozes out

9. now add mutton from cooker into khadia

Add hot water bring to a boil simmer and cook till mutton is almost cooked add fried potato pieces now and cook for more 10 minutes on low flame 

10 . add meat masala and add little more water and let it simmer. 

Garnish with coriander leaves

mutton with bitter guard / karela mutton

Bitter guard  mutton

Ingredients:

karela/bitter guard, ½ kg
goat meat/lamb. Meat and bitter guard should be of same proportion to look.
Tomatoes - 2 medium,
Onion - 1md
garlic - 7 cloves
Chili Powder - 1tsp
Coriander powder - 1 tsp
Cumin seeds - 1tsp
turmeric - 1/2 tsp
salt - 1tsp
meat masala - 1tsp

Onion- 1 more
green chillies - 5
Fresh coriander - 1/4 cup


Method:

1. In a cooker add oil, mutton, 1 onion, 2 tomato, garlic, red chili powder, turmeric, coriander powder, cumin seeds, salt and 1 cup water.
2. give pressure cooker for 5 whistles.
3. when pressure is fully gone, take out the lid and cook mutton till oil oozes out.

4. mean while deep or semi fry bitter guard in oil

5. Now add this fried bitter guard, 1 thinly long sliced onion and green chilies to mutton
6. mix well and close the lid and cook on slow flame for 10 mins
7. now add 1 cup of water and meat masala and coriander leaves and cook on slow flame for 20 mins
8. let oil ozzze out from curry.

Coriander Chicken

Coriander Chicken

INGREDIENTS
1 lb chicken
1/2 bunch coriander leaves
2 medium onions
2 small tomato
Ginger garlic - 2 tbsp
4 green chillies
Red chili powder - 1/2 tsp
Meat masala - 1 tsp
salt to taste
cloves 4(long) cinnamon1 inch stick (dalchini) black pepper 6 (kalimiri) cardomon 3(choti elaichi) cumin seeds 1/2 tsp(jeera)1/2 tsp

METHOD

1. Grind green chilies , onions and tomato into fine paste

2. Heat oil in a pan add whole garam masalas let it sputter well add chicken, ginger garlic and salt roast well

3. Add the onion masala paste mix well cover lid and cook on medium flame for 20 minutes and mix 1 to 2 times in between

4. Now add red chili powder, meat masala and mix well

5. Now adjust little water if it is too dry bring to a boil then add chopped dhania leaves mix and simmer few minutes do not cover the lid as the dhania will turn black just few minutes

6. Add little water to make gravy and leave it on slow flame for couple of mins.

Cabbage pappu

Cabbage pappu

Ingredients

1 cup tur dal

1 cup shredded cabbage

4 green chillies

3 tomato, chopped

salt to taste

1/2 tsp turmeric powder

Tempering:

2 tsp oil

3-4 garlic cloves. crushed

2 dry red chili

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1/2 tsp urad dal

1 spring curry leaves

a pinch of asafetida

Method

• In a pressure cooker add oil, add dal and fry for 2 mins,
• Now add cabbage, slit green chillies, chopped tomato, turmeric, salt and 1 cup water and cook for 4-5 whistles or until soft.
• Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, dry red chili, curry leaves and crushed garlic n fry till garlic turns light brown/
• Add asafetida and Add this tempering to the cooked dal.
• Set the consistency by adding little water and simmer for 5 min.
• Check the seasoning and switch off the flame.
• Garnish with coriander leaves.

Coconut Chutney

Coconut Chutney

Ingredients for grinding

1/2 cup frozen shredded fresh coconut
2 tbsp fried chana dal
1 green chillies
1 garlic cloves
2 curry leaves
salt to taste
water as required

For seasoning :
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp urad dal
1 dry red chilli
1 spring curry leaves
pinch of asafoetida

Method

• Grind all the ingredients under grinding to a smooth paste by adding sufficient water.
• Heat oil in a small pan and add mustard seeds. Once they start to splutter, add urad dal, torn dry red chilli,curry leaves, asafoetida and fry for a minute.
• Pour the tempering over the chutney and mix well.

Quinoa with Black-eyed peas broccoli pulav

Quinoa with Black-eyed peas broccoli pulav

Quinao - 1/2 cup cooked

black eyed peas - 1/4 cup ( boiled)

broccoli - 1/2 cup (boiled/ cooked for a min in MW with little water)

onion -1/2 chopped into pieces

ginger garlic paste - 1/2 tsp

rcp - 1/2 tsp

sambar - 1/2 tsp

salt - as per taste

oil - 1tbsp

seasoning : mustard, urad, cumin seeds

lemon juice - 2 tbsp

Method:

1. Heat oil in a pan add mustard, cumin, urad and fry for 1min

2. Now add onion and fry till light brown

3. Now add Ginger garlic Paste - 1/2 tsp

4. now add black-eyed peas and broccoli and toss well

5. Now add red chili powder, sambar powder and salt n mix well

6. Now add cooked quinoa and mix well

7. Now squeeze lemon and mix well.

Kala chana sundal / Black chana sundal

Kala chana sundal / Black chana sundal

kala chana - 2 cups

seasoning:
mustard - 1/2 tsp
URAR dal - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chili - 2
Hing - 1/4 tsp
Red chili powder - 1/2 tsp
salt - to taste
Coconut powder - 2 tbsp

Method :

1. Take washed chana into pressure cooker and add water and salt and give three whistles.
2. Now take a wok , add little oil, add mustard, urad, cumin and dry red chilis and fry nicely
3. now add hing and add boiled chana and fry for few mins.
4. Now add red chili powder, coconut powder, and check the salt.
5. mix well and fry till it is dry and serve.