MUTTON BADAMI KORMA 

With Eid-u-Adha around,  here is one royal recipe which can be made easily. Korma was a  popular curry amongst the Nawabi & Nizams.  The creamy texture of the gravy and the soft succulent meat pieces makes it the most loved curry to all.  I love making korma because it’s a hassle free process.  Even you should try it once. Here’s my take on this fingerlicking korma recipe

Korma lovers in the house, give a cheer.
MUTTON BADAMI KORMA

Check out the video recipe bere

1. 1kg. Mutton on bone,  1 tsp salt,  2 heaped tablespoon ginger garlic chilli paste(10-12 garlic cloves,  1 inch piece of ginger &  2-3 green chillies) , 1/2 cup of raw papaya and 1 cup thick curd. Keep aside to marinate for 1 hour(if keeping on kitchen counter) or 2 hours if in refrigerator.

Overnight marination in refrigerator is always best.

2. Slice 2 onions and fry them crisp. Drain on absorbent paper. Once they cool, crush or grind them.

3. In the same pan take 3-4 tbsp oil, add whole spices(elaichi, zeera, tejpatta, badi elaichi, Kali mirch, dalchini,etc). Saute for 30 seconds.

4. Now add marinated mutton pieces and bhuno till they change colour. In the left over marinate add dry spices(haldi 1/2tsp, Kashmiri all mirch 1 tbsp, dhaniya pwd 2 tbsp, zeera powder 1 teaspoon).

Mix and add to the mutton. Cook till the the oil starts to separate from the mutton.

5. At this stage add 750 ml(2&1/2 glass) warm water. Bring it to boil. Then lower the flame. Cover and cook until mutton if almost cooked.

Roast 15-20 almonds and powder them.

6.  Add the roasted almond powder,  rushed brown onions and 1 tbsp garam masala powder.

7. Mix and cook for 5-7 minutes. Serve with naan/roti and rice.

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SHAHI WHITE CHICKEN KORMA 

So here’s me back back with a yummy weekend curry recipe. A creamy silky recipe whose taste would linger in your mouth for a really long time. 

SHAHI WHITE CHICKEN KORMA 

  • 1. Roughly chop 2 medium onions &  boil with 1 cup of water.  Cool and grind to fine paste. 
  • 2. In a pan heat 2 tbsp ghee(can use oil also).  Add 3-4 hari elaichi,  1 badi elaichi,  5-6 cloves &  1 inch dalchini.  Let then splutter. 
  • 3. Add the onion last,  1 tbsp ginger garlic paste and 3-4 green chillies(I used less spicy).  Saute for a while till raw smell us gone.  Do not let the paste change its colour. 
  • 4.Mix 300 ml milk & 100gms curd n keep aside for 10 minutes. 
  • 4. Add 500gms boneless chicken or 750-800gms chicken on bone.  Add 1/4 tsp salt and saute on high flame till the chicken turns white. 
  • 5. Lower the flame &  then add milk curd mix.  Stir and let the chicken cook in the covered pan. 
  • 6. Soak 12-15 cashews and 8-10 Almonds.  Peel Almonds after soaking.  Grind to a fine paste. 
  • 7. To the cooked chicken add the almond Cashew paste,  2 tbsp kasuri methi, 1/2 tsp black/white pepper powder,  1/2 cup water mix and cook for 3-4 minutes. 
  • 8. Adjust salt.  Mix and serve with roti/rice

ANDA GHOTALA

What is life without street food? Being Mumbaikar eating pani puri at a stall or having a vada paav as take away is very common thing. So presenting today a famous surati street food ANDA GHOTALA. This can be eaten for breakfast, brunch or at dinner.

Video recipe

 https://youtu.be/MORR8zfBfJ8

RECIPE:-
Ingredients:-

  • 4 eggs boiled and grated
  • 1 raw egg for gravy
  • 2medium onions finely chopped
  • 1 capsicum finely chopped
  • 1/4 cup processed cheese grated.
  • 2 medium tomatoes finely chopped
  • 5-6 garlic cloves roughly chopped
  • 2 green chillies slit
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon Paav bhaji masala ( I prefer rasoi magic masala)
  • 2 tablespoon oil
  • 25gms amul butter
  • Salt to taste.
  • 4 tbsp green coriander chopped

METHOD

  1. Heat a pan add oil and half the butter. Add cumin seeds and let them crackle.
  2. Add chopped onions and cook them until light golden.
  3. Add roughly chopped garlic and slit green chillies and saute for 30 seconds.
  4. Next goes in, the tomatoes and capsicum followed by red chilli, turmeric and coriander powder. Also add a pinch of salt to release the moisture.
  5. Let this cook until tomatoes are pulpy and oil starts separating.
  6. Then add the paav bhaji masala, grated eggs and processed cheese. Mix well. Adjust the salt.
  7. Finally crack the raw egg, beat it slightly till the yolk and whites combine. Add this to the pan and cook on high flame fo 30-40 seconds. 
  8. Remove in a serving plate and add a dollop of butter, cheese and green coriander. Serve with toasted paav and a sunny side up.

** Note use minimal amount of salt as the butter and cheese are already salty.

WHEAT NAAN(TANDOORI NAAN WITHOUT TANDOOR)

​WHEAT NAAN ON STOVE TOP

Here I shall share a recipe of wheat flour naan with as well as without yeast. Feel free to make it as per you wish.
Naan is a flat bread usually made using Tandoor or oven. But not many of us have these at home. So here’s a quick catch to make this without fancy appliances of ingredients.

RECIPE

Ingredients

  • 2 cups Wheat flour(atta)
  • 1 tablespoon oil
  • 1 cup curd(dahi)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Warm water to Knead dough

*** If using yeast then dissolve 1 tablespoon yeast and 1 tablespoon sugar in 1/4 cup of warm water and set aside for 15 minutes for proofing.

METHOD

https://youtu.be/jqjXXC8XdxE

  1. In a large mixing bowl, take flour, baking powder, baking soda and salt. Sieve all the ingredients twice or mix well using whisk or fork.
  2. Now add oil and curd to the flour and using little warm water at a time Knead a soft dough. Smoothen the surface using some oil. Cover and set aside for 30 minutes.
  3. After 30 minutes divide this dough into equal sized balls (approximately 8-10). 
  4. Dust the rolling surface with some flour and roll out one dough ball into a 5 inch round or oblong shape naan.
  5. Heat a tava. Now wet one surface of the naan and place it on the hot girdle. Follow procedure show in the video to make a yummy naan at home without oven or tandoor.
  6. Once done brush the naan with butter and sprinkle some green coriander and sesame seeds on top and serve.

*** If using yeast then sift flour and salt . In step 2 add yeast sugar mixture by making a well in the centre of the flour. Knead soft dough by adding oil and curd. Knead for about 7-8 minutes.

Rest the dough for approximately 1 hr or till it doubles in volume.

HYDERABADI MIRCHI KA SALAN

MIRCHI KA SALAN

This is a must accompaniment if you are eating Hyderabadi Biryani. A spicy, tangy and mildly sweet curry made with jalapeño chilli or any other less spicy chilli and peanut being the main ingredient.
RECIPE

Ingredients

  • 15-20 Jalapeño peppers/ Bhavnagari mirchi
  • 4 tablespoon oil
  • 1 small lemon size ball of tamarind dissolved in half cup water
  • 8-10 curry leaves
  • 1/4 teaspoon mustard seeds(rai/sarso)
  • 1/4 teaspoon cumin seeds(jeera)
  • A pinch of fenugreek seeds (methi k daane)
  • 1 large onion sliced
  • 1 tablespoon Ginger garlic paste
  • 1 teaspoon kashmiri red chilli powder(optional)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 1/4 cup of curd, whisked smooth
  • 1 teaspoon jaggery(optional)
  • Salt as per taste

FOR THE CURRY/SALAN

  • 1/4 cup of roasted skinless peanuts
  • 1/4 cup of grated coconut/coconut powder
  • 2 tablespoon sesame seeds (Til)
  • 1 teaspoon cumin seeds
  • 2 tablespoon coriander seeds
  • 1/2 teaspoon fennel seeds (saunf)

METHOD

  1. Heat a pan and dry roast all ingredients mentioned under heading FOR CURRY except peanuts. Cool and grind it in to a fine paste using little water.

  1. Heat oil in a pan and dry the chillies. Drain on an absorbent paper. 

  1. In the remaining oil, add mustard seeds, jeera and methi seeds. Allow them to splutter.
  2. Add sliced onion to this and saute until golden brown
  3. Now goes the curry leaves, ginger garlic paste, turmeric powder, red chilli powder and saute for one minute.
  4. Now add the peanut paste and saute on a high flame for 2 minutes.
  5. Next goes in the fried chillies and 1 cup if water. Bring it to a boil then cover the pan and let it cook for about 15 minutes on slow flame.

  1. Finally add salt as per taste, strain the tamarind water, curd, jaggery and the garam masala. Mix well.
  2. Cover the lid and let it cool for another 10 minutes.
  3. Garnish with green coriander and serve as accompaniment in main course with either biryani or roti/naan.

PALAK BHATURE (SPINACH FRIED FLAT BREAD)

​PALAK BHATURE

BHATURE are a very well known Punjabi fried flat bread usually made with All purpose flour. But as I always do, I gave a twist to this classic Bhature with Spinach and used whole wheat flour instead of Maida. So let’s see how this PALAK BHATURE are made.
RECIPE

Ingredients:-

  • 2 cups wheat flour (atta)
  • 1/2 cup All purpose flour(maida)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • A pinch of baking soda.
  • 3 tablespoon of melted butter/ghee or oil
  • 1/2 cup sour curd (khatti dahi)
  • 1 small bunch  spinach(Palak)
  • 1 green chilli
  • 2 tablespoon milk
  • Oil for deep frying.

METHOD

  1. Clean and wash palak leaves properly under running water.
  2. In a broad pan heat 1/4 cup of water and milk. Roughly chop the spinach leaves and add to the water. Cover and cook for about 4 minutes on a medium flame.
  3. Once the spinach is cooled, transfer it in to a mixer jar and blend it into a fine puree along with the green chilli.
  4. In a large mixing bowl, sift atta, maida, salt, baking powder and baking soda.
  5. Add the butter to his and rub the mixture well using your fingers.
  6. Now add in the spinach puree and curd and start kneading the dough. Add warm water, in small quantities, if required, to make a soft dough. Knead well for a good 5-6 minutes for a softer bhature.
  7. Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
  8. Start heating oil for frying bhatura in a broad pan on a medium flame.
  9. After resting for about 30 minutes, Knead the dough for another minute and divide it into equal lemon sized balls.
  10. Flatten and roll out each ball using flour /oil into a 4 inch round bhatura.
  11. Fry these beauties on a medium flame until they are well coloured on either side and nicely puffed.
  12. Repeat the same with all the remaining dough balls.
  13. Serve with chatpate chole and pickle.

KACCHE KHEEME KE KEBAB (EASY MINCE PATTIE)

These easy and simple to make mutton mince kebabs are perfect for a lazy sunday brynch or snack. They make a yummy starter too.

RECIPE

Ingredients

  • 1 kilo kheema/meat mince (Lamb or chicken)
  • 4 tablespoon Ginger-Garlic paste
  • 1 teaspooon green chilli paste
  • 1 tablespoon garam masala
  • 1 teaspoon red chilli powder
  • 1/4 cup raw papaya paste(optional)
  • 1 egg
  • 1/2 cup roasted chana/chickpea
  • 1/2 cup chopped fresh coriander leaves and mint leaves.
  • 1 large onion, grated
  • 2 tablespoon lime juice
  • Salt to taste.
  • Oil for shallow frying

METHOD:-

  1. Take mince in a food processor/mixer and churn it for half a minute.
  2. Grind roasted chana to a fine powder.
  3. Take the mince in a large mixing bowl. To this add the chana powder and rest all the ingredients except oil and mix well.
  4. Keep aside to marinate in refrigerator for 1 hour.
  5. Heat 2 tablespoon oil in a pan. Make kebab of desired shape and size and shallow fry till evenly browned on either side.
  6. Serve with mint chutney and raw onions rings.

PITHIWALI PURI/BEDMI PURI/URAD DAL KACHORI

​PITHIWALI PURI


This is a very famous North Indian snack/breakfast made using lentils, wheat flour and spices and deep frying them. Its name differs with regions. Some call it Pithiwali Puri, some Bedmi Puri or Urad dal Kachori. With a little changes in the method of making, this pithi puri has almost same ingredients.

I made it with a twist by adding fresh dill, suva or shepu as its popularly known.


RECIPE

Ingredients

  • 1 cup urad dal (black lentil)
  • 1/4 cup chana dal
  • 3 tablespoon coriander seeds (sabut dhaniya)
  • 1 tablespoon fennel seeds (saunf)
  • 1 teaspoon cumin seeds (jeera)
  • 2-3  dried whole red chilli
  • 1/2 teaspoon dry ginger powder (sonth)
  • 1/4 teaspoon Asafoetida (hing)
  • Salt as per taste
  • 1;/4 cup of finely chopped fresh dill leaves (shepu/suva)
  • 2 cups whole wheat flour (atta)
  • 2 tablespoon oil + for deep frying

METHOD

  1. Wash and soak urad dal and chana dal in lukewarm water for about 1 hour
  2. In a mixing bowl take wheat flour(atta), add oil and salt and knead a soft dough (paratha dough). Cover and set aside.
  3. Dry roast dhaniya, saunf, red chilli and jeera and grind in to a coarse powder.
  4. Now drain water from the soaked lentil mixture and grind it using very little or no water.
  5. To this dal paste add the coarse powdered spices, ginger powder, hing, salt and chopped fresh dill. Mix well.
  6. Now divide the dough into equal sized balls.
  7. Flatten with fingers dusting with some dry flour.Stuff a tablespoon of the spicy dal mixture in the centre and seal it.
  8. Now flatten this stuffed ball witb help of palm of your hand or rolling pun taking care no filling comes out.
  9. Heat sufficient oil in a frying pan and deep fry the puris till they turn golden brown.
  10. Serve hot with spicy aloo curry and pickle.

* You also mix the ground dal paste along with spices into the flour and knead the dough. Then divide into equal size balls and roll the puris and fry them.

SZECHUAN SWEET & SOUR PRAWNS

A easy and super yummy recipe that can be dished out in a jiffy. Inspired by famous CHEF JAMIE OLIVER with obvious tweaks from my end.
RECIPE

Ingredients:-

  • 25-30 Prawns
  • 5 slices of fresh pineapple
  • 1 each Bell pepper(red, yellow, green). I used just green one.
  • 2 tablespoon oil.
  • 8-10 medium sized garlic cloves
  • 1 inch ginger piece
  • 2 fresh red chillies
  • 1/2 teaspoon salt (2 teaspoon for cleansing the prawns)
  • 50 ml fresh pineapple juice
  • 100 ml orange juice
  • 1 tablespoon honey
  • 1 tablespoon white vinegar
  • 1 tablespoon light soya sauce.
  • 1/2 tablespoon cornflour.
  • 2 bulbs of spring onion with greens, chopped
  • 1/4 cup chopped green coriander, chopped

METHOD

  1. Carefully devein the prawns and wash them thoroughly using salt and water. Drain excess water and dry using a kitchen towel.
  2. De-seed the bell peppers and cut them in to 3 pieces lengthwise.
  3. Using one teaspoon oil, grill the pineapple slices and the bell peppers on a grill pan until well charred. Take off from heat and let the slices rest for about 5 minutes. The roughly wedge/cube them.
  4. Make szechuan paste using garlic, ginger, salt, red chillies and 1 tablespoon orange juice, in mortar-pestle.
  5. In a mixing bowl take the clean prawns and the szechuan paste. Splash half tablespoon and mix well.
  6. In a wok/pan Heat the remaining oil. Add the prawns mixture and cook on a high flame for about 4 minutes.
  7. In the mean while mix together pineapple juice, orange juice, honey, soya sauce vinegar and cornflour.
  8. Add this to the prawns and also add the pineapple, bell peppers, chopped spring onions and 3/4 of the chopped coriander. Let this cook and thicken on a high flame.
  9. Adjust seasonings(salt) and its ready to be served. Garnish with coriander.

KOLHAPURI MUTTON TAMBDA RASSA(LAMB MEAT IN SPICY RED GRAVY)

Tambda means Red in Marathi. As the name suggests this is a yummy spicy red coloured lamb meat gravy. Originally from the KOLHAPUR district of Maharashtra State. This dish is quite popular all over Maharashtra.

KOLHAPURI MUTTON TAMBDA RASSA VIDEO RECIPE

https://youtu.be/CkR6pyDvutU



RECIPE-

Ingredients:-

  • 1 Kg. of Mutton
  • 1 Tbsp Red Chilly Powder
  • 1 Cup Oil
  • 1 large Tomato, finely chopped
  • 2 medium size Onion, sliced
  • 1 tablespoon ginger garlic paste
  • Whole spices(as shown in image.)
  • Coriander Leaves.


 For The TAMBDA RASSA

  • 1 medium onion slices
  • 4 tablespoon dessicated coconut/ dry coconut flakes
  • 8-10 Garlic Cloves
  • 1 inch piece of Ginger
  • 3-4 green chillies
  • 5-6 Kashmiri red chilli
  • 1/2 teaspoon Turmeric Powder
  • 1/4 teaspoon asafoetida(hing)
  • 1 tablespoon Salt
  • 2 tablespoon Sesame Seeds
  • 2 Black Cardamom
  • 3-4 green cardamom
  • 1 tablespoon Coriander seeds 
  • 1 teaspoon Cumin seeds
  • 8-10 Black Pepper
  • 2 one inch Cinnamon Sticks
  • 4-5 Cloves (laung/lavang)
  • 1 Tbsp Poppy Seeds
  • 1 teaspoon fennel seeds (saunf)
  • 3 bay leaves
  • 1/2 teaspoon shahi jeera

METHOD:-

  • Wash and clean the meat pieces. Marinate with salt, red chilli powder, ginger-garlic paste. Keep aside for 1 hour atleast.
  • After an hour , heat some oil in a pan and add the meat pieces. Cook them till they are well browned.
  • Add 1 and half cup of hot water to the meat and mix well. 
  • Cover the pan and cook until the meat is 80% done.

* You can use pressure cooker also. 1 whistle on high flame,then lower the flame and allow the meat to cook for another 2-3 whistles. If the meat is tender cook cautiously.

For making the tambda rassa paste:-

  • In a nonstick wok heat 5 tablespoon of oil. Add onions, dessicated coconut, garlic and ginger. Sauté till they are browned. 

  • Next goes red chillies & all the whole spices mentioned under ingredients for tambda rassa. Roast for about 5-6 minutes till the mixture is fragrant.
  • Switch off the gas and allow the mixture to cool completely.

  • When the mixture is cooled, put ina mixer jar and grind it to a fine paste

  • Once this is done. Heat 8-10 tablespoon oil in a pan, add whole spices, saute for 30 seconds.
  • Next add the sliced onion, saute until golden browned.
  • Then add the tomato, cook till it turns soft and pulpy.
  • Finally add the ground paste and saute for another 5 minutes. 

  • Finally add the cooked mutton along with the stock left in the it, mix well and bring it to a boil.

  • Cover the pan, lower the flame and let this cook for another 15 minutes. 
  • Switch off the gas and let the pan be covered for another 10-15 minutes. And its done.
  • Garnish with chopped green coriander. Serve with roti/bhakri rice and lemon wedges.