Mutton Stew

(It’s a simple recipe; an amateur cook can prepare it.)

You may also like to have Mustard Chicken

Also taste Chicken Pulao

Ingredients:
 Fresh Mutton –01 Kg

Coarsely chopped onions-04

Finely chopped garlic: 01 tbsp

Badi Elaichi: 02

Cinnamon stick -02

Pepper corns: 8-10

Bay leaves: 2-3

Ghee: Two tablespoons

Salt to taste

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Also taste Gosht Dum Biryani

 

 Preparation:

-Wash the mutton and put it in a pressure cooker, along with all the ingredients and spices except Ghee.

-Add 1.50 glass of water, put the lid and pressure cook on slow flame for 12 minutes.  Switch off the flame and open the lid when it cools down.  Check if mutton is done and the onions have turned into thick paste, clinging to the meat with gay abundance. If there is extra water left, let it evaporate on slow flame. 

-Add Desi (pure) ghee just before serving and enjoy the exotic aroma and amazing taste.

-Serve with Rice or Chapatti.

pic courtesy:http://www.selectmyrestaurant.com/img/restaurant/9648/karim39s-31.jpg

Goli Kebabs- Recipe

(Mutton balls stuffed with apricots and almonds)

Ingredients:

Mutton Mince: 500 gm

Garlic & Cloves

Ginger 1” split

Bengal gram-100 gm

Pepper powder: 1tsp

Cloves: 5

Black cardamom-02

Whole red chillies: 5

Cinnamon -1”

Garam Masala-1tsp

Dried apricots: 15

Almonds: 15

Poppy seeds: 5 tbsp

Roasted gram flour-50 gm

Salt to taste

Oil to deep fry

Preparation:

-Slit the apricot and carefully remove the stone, taking care not to break the apricot.

-Soak the apricots and the almonds in warm water.

-Clean the mince meat. Scrape and chop the ginger.

-Wash the Bengal gram dal well and drain out the water.

-Put the mince meat, ginger, garlic, dal, red chilies, pepper corns, black cardamom and cinnamon stick in heavy bottom pan with ½ liter water and salt.  Cover and cook till the dal is done.

-Uncover and cook till the water evaporates.  Remove from fire and allow cooling.  Grind to a fine paste leaving no grains in the paste at all. Mix in the garam masala, salt and the roasted gram flour.  Divide the mixture into 15 parts. Peel the almonds.  Place one almond inside an apricot.  Take one part of the mince mix and stuff the stuffed apricot in the mince and shape into a firm ball. Make all 15 mince balls and roll in poppy seeds to cover well. Head in oil and fry the ‘Goli Kebabs’ in batches.

-Always add the goli kebabs in hot oil and then reduce the heat. Fry till the poppy seeds turn golden.

-Remove from fire and serve hot with mint chutney

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLfqSohyphenhyphenAkJxIarDXhdtOG2YscgxQn5qZ7LzVqt2CV-x2TLTgopKWZbyvpkmFsvtRYTkA1df2Ypo2MuXCsUg58bwbJGtOAzKhZ0j1way771NZ6FuMD-mc3UNc1wxYmid8MbbtCYUrd6Nw/s1600/IMG_3798-001.JPG

Mustard Chicken

(It is a Bengali delicacy cooked in mustard oil)

You may also like Mutton Curry in mustard oil

Also taste Mutton Stew

Ingredients:
Skinless chicken thighs and legs- 1 Kg

Mustard oil-3tbsp

Onions (crushed and made into paste) -05 no

Ginger paste-2tbsp

Garlic paste-1 tbsp

Whole green chili (split at the centre)-04 no

Finely chopped big tomato- 01 no

Whole Garam masala (four cloves, four Cardamom pods, Half inch Cardamom stick-broken into

Pieces)-1 tbsp

Black mustard seed paste-1.5 tbsp

White mustard seed paste-4 tbsp

Turmeric -1 pinch

Sugar-1 tbsp

Salt to taste

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Recipe (The dish is best prepared in mustard oil)

-Wash and put the chicken pieces in a big bowl, add the onion, ginger and garlic paste and mix well.  Cover and set it aside for about n hour

-Head the pan, our oil and when it burns, put the sugar and let it char.  It will give a beautiful golden colour to the food.  Add whole garam masala in the oil and let them crackle.  Put the green chilies and fry a little.

-Put the chopped tomatoes, fry over gentle flame for a minute. One the tomatoes form a gravy, put the marinated chicken into the pan.  Keep the flame low and keep on frying.  It would take about 20 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated. Add salt and turmeric.

-When the chicken becomes golden in colour, add half cup of water.  If you feel the gravy is too thick, add a bit more.

Also taste Gosht Dum Biryani

-Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between.  When you feel it is cooked, add the mustard seed paste to the curry and mix it will.  Let it boil for a minute and your dish is ready.

-Garnish with coriander leaves and serve hot with chapattis or rice.

pic courtesy:http://www.mamasstyle.com/wp-content/uploads/2013/11/Honey-Mustard-Chicken-with-Herbs2.jpg

Coffee-Chocolate Cookie crumbles

(It is the beautiful bitter sweetness to it that is addictive. It’s all time favourite of teens)

Ingredients:

Brewed Coffee, chilled -1/2 cup

Chocolate ice cream-2 cups

Chocolate cookies, roughly broken-1/2 cup

Chocolate chips-1/2 cup

Also taste Phirni dessert

Method:

-Combine the Coffee and chocolate ice cream in a blender and blend to combine

-Add the Cookies and give a few pulses so that the Cookies mix with the ice cream and Coffee.  See to it that there are bits of cookies.

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-Garnish with chocolate chips and serve chilled.

pic courtesy:http://img.youtube.com/vi/56nLPuMspqs/0.jpg

Flavour secret of a dish – the way you marinade it

Have you ever thought what gives a dish its distinct taste?

No!

Dear it is the way you marinade it.

 The meat, chicken or even fish that you are relishing may have been well-marinated!  Used as liquid, spice rub or a paste, a marinade can add immense flavour to meet and poultry, seafood and vegetables and even tenderize tougher cuts of the meat.

How it works:

Variety of liquid marinades can be used with vinegar, lemon juice and or yogurt, which can be combined with spice powders, flavored oils and herbs.  The acids present in the marinade try and soften the surface texture of the meat, allowing it to cook quickly, while the oils add moisture to the meat and prevent it from burning while being cooked.  Aromatics such as dried herbs, minced red chilies, garlic and shallots are used too.  The process of marinating can last for a few hours or even a day.

The ways it can be done:

Marinating can be done in two key ways: One, via a syringe, where the thin liquid marinade has to be injected into the meat, and two, through soaking where the meat, poultry or seafood is immersed in the liquid and put into a dish or a sealable plastic bag, which seals the outside air.

Seasonings and rubs:

Seasoning is used to enhance the already present flavour and they must always be used cautiously.  Rubs, on the other hand are coarser and can be used more liberally.  When using a rub, surface of the meat should be brushed first with oil and then it should be rubbed before grilling.

Time duration of the marinate

-Meat: Three hours to overnight (in the fridge)

-Chicken breasts: Roughly two to 3 hours.

-Seafood like prawns, Pomfret and rawas: One hour for Pomfret two for rawas.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsltWzHMPQnWfuqQDkfnRh0eYy1UHDPeg5u3juR7e7fXb5lpk_hh1WWIf0KJ_HCkXh8BeP-97wRrBGeu6_s5Gim4fkIpJwV_HlWqSbS_6xRG4wZsgTnx52n9suchDcwlcckueVWKO-C0/s1600/IMG_0181.JPG

Egg Pakora

Ingredients:

-4 Boiled eggs

-1Table spoon of dried mango powder (Amchoor)

-2 tbsp of chili flakes

 

You may also like to taste : Toast with Chilli Cheese

 

You may also like to taste : Potato Rosti
 
-1/2 table spoon of ginger and garlic paste

-1 tbsp black pepper powder

-1 tbsp chicken or meat masala

-2 cups of basen (gram flour)

-Oil for frying

-Salt to taste

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For latest jobs - Government and Private, do visit The Jobs Portal

For delicious recipes, please take a look at Khao Piyo Jiyo

For articles on blogging, online money making, funny, games, one-liners, social and political, movies, do visit The Writer

Preparation:

-Heat the Oil on high flames for five minutes

-Add water in basen to make a paste

-Add chili flakes, ginger- garlic paste and salt to it

-Mix it thoroughly and add black pepper powder, chicken/meat masala

-Mix the batter again.  Soon put eggs in the stuff and coat the material nicely on it

-Soon deep fry coated eggs and let them turn golden brown

-Take out soon and cut it into pieces

-Sprinkle some masala over it

-Serve it with mint chutney to enhance its taste.

You may also like to taste : Masala Idlis

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU70l7wuFpvpDhFejVL-jDLWn6lZupbmZnnSA-oYBhhy3EfBuw_e1wrZ_5i74VXZg_6CfzZZiXYYPjQy4U5tH9H4eL5-hHnTFXvOAhqJwoFWvvyqdgzgDHKo_0I7PIKwD0lBJkp6T-L-HW/s1600/3149980916_d4ea1a5e8d.jpg

Cheesy Pasta: Recipe

(It is hot favourite of teens as well as many others)

Ingredients

-One Packet Penne

-Red capsicum and yellow capsicum – one each

-Corn flour or plain flour (Maida) - 2tsp

-Cheese Cub -1

-Dried oregano and dried thyme-1 tsp

-Dry red chili (Paprika)

-Sweet Cornboiled-1 Cob

-Salt and black pepper powder to taste

-Broccoli- three florets

-Butter-1tbsp

-Big cloves of grated garlic-4

-Milk 2 cups.

Preparation:

For White Sauce

-Heat Butter in a pan.  Add grated garlic and sauté for a minute

-Once it is done, add the corn flour and sauté for a brief while

-Add Milk and stir it continuously to avoid lumps

-Once the mixture starts thickening, add oregano, thyme, salt, pepper powder and red chili flakes.

-Add grated cheese.

-Keep this sauce aside.

For the Vegetables:

-Boil peppers sweet corns and broccoli together with little salt.

-Don’t over boil the vegetables.  It should be crunchy.

For the Pasta and to serve:

-Boil the pasta as per the instructions on the packet

-Put the sauce back on flame

-Add all the boiled vegetables and the boiled pasta

-At the time of serving you can add more cheese

-Serve hot.

 pic courtesy:http://www.greenstraightup.com/wp-content/uploads/2012/11/broccoli-butternut-squash-eggplant-tomato.jpg