Kesar Milk Badam

(It is a delicious sweet dish)

Ingredients;

Almond-100 gm

Also taste Phirni dessert

Also taste Instant Jalebis – syrup soaked fried spirals

Pistas finely chopped-50 gm

Milk – 1 liter

Sugar to taste

Powdered cardamom

Pinch of Saffron (Kesar)

Rose petals -5-6

Cream- 1 tbsp

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Preparation:

-Boil the milk for some time and let it thick.

-Along with it, grind the almonds and pistas.  When it’s powdered, add cream to it to prepare a paste.  Allow almonds to soak milk so that these are soft.

-Add sugar, powdered cardamom and rose petals.  The paste has to be blended well.

-Take the heated milk and mix the stuff in it. Shake it for some time.

-Keep in refrigerate before serving.

-Sprinkle saffron over it and serve cool for better taste.

 pic courtesy:http://images.mapsofindia.com/my-india/2013/05/badam-milk-665x443.jpg

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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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

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