Mutton Curry in mustard oil

Ingredients:

Mutton-1Kg

Salt to taste

Turmeric Powder-1/2 tsp

Mustered oil-2tbsp

Ginger garlic paste-1.5 tbsp

Also taste Mustard Chicken

Also taste  Mutton Stew

Yogurt-1/2 cup

Garam Masala-1 tsp

Onions- 4-5 big

Green chilies

Tomato -1 big
 

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Preparation:

-Lightly wash mutton pieces, remove water and keep in a deep mixing bowl.

-Sprinkle salt, turmeric powder, Mustered oil and a little bit of ginger garlic paste and Yogurt and marinate it for half an hour.

-Thinly slice the onions

-In a Pressure Cooker heat mustard oil till it starts smoking and add all the Garam Masala (Cloves, Cardamom, cinnamon and Tej patta) and green chilies according to the taste.

-When it starts splattering, add the chopped onions and sauté till they are almost red.  Now add the ginger garlic paste and stir will. Add tomato and fry till oil separates; now add turmeric powder, Dhaniya and jeera powder.

Also taste Gosht Dum Biryani
 

-Stir well and cook for about 5 to 7 minutes.  Add the mutton pieces and still well.  Cook for at least 15-20 minutes by stirring occasionally.  This is a crucial step.  Now, taste and fix the salt.   You may add little bit of garam masala and pepper powder according to taste.  Add warm water to get the gravy.  Cover the Cooker and cook on high flame till you get about 5 or 6 whistles in Pressure Cooker.  Now reduce the flame to check the seasoning and adjust salt.  Add some ghee to it if you want it rich.

 Garnish with chopped Coriander leaves and serve hot with Chapattis or rice.

piccourtesy:http://timesofindia.indiatimes.com/thumb/msid-40793758,width-300,resizemode-4/Recipe-Mutton-Curry-in-mustard-oil-jpg.jpg

Chicken masala (no butter)

(It’s favorite chicken without butter and added calories)

Ingredients:

Boneless chicken-250 gm

Rapeseed oil-02tbsp

Medium red onion-1

Large tomtoes-3

Cashew nuts-1/2 cup

 

Also taste Kalimirch Chicken

Also taste Chicken Kadhai

Tomato puree-100 gm

Dried fenugreek leaves -1tbsp

Low fat cream-100ml

Garam Masala-1tsp

Red chili powder-1tsp

Garlic paste-1tbsp

Thick low fat yoghurt-2tbsp

Salt to taste

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Recipe: Marinate the Chicken with the ginger garlic paste and the Yoghurt for 20 minutes

-Soak the cashew in warm water for 15 minutes

-Chop the onions and tomatoes

-Heat 1tbsp oil in a pan.  Sear the chicken pieces in the hot oil for 1 minute on each side to a golden colour.  Remove chicken pieces.  

Also taste Mustard yogurt Chicken 

-In the same pan, add 1tbsp oil and the chopped onions.

-Saute till a transparent pink.  Add the tomatoes, red chili powder, garam masala powder and cook on medium flame till the tomatoes are tender (approx. 4-5 minutes). 

-Remove from flame and run in a blender with the soaked cashews to make a smooth paste. 

-Return to the pan and add the tomato puree.  Bring to a boil and add the chicken pieces. Simmer for 4-5 minutes till the chicken is cooked.  Add the low fat cream and simmer for 2 minutes. 

-Broil the fenugreek leaves on a pan.  Crush the fenugreek leaves over the curry and remove from fire.

-Serve hot.

pic courtesy:http://eatingininstead.com/wp-content/uploads/2012/06/img_1431.jpg