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Showing posts with label Mutton. Show all posts
Showing posts with label Mutton. Show all posts

25 August, 2013

Mutton Keshri Biryani

25 August, 2013

Biryani is one of my all-time favourite one-pot meals. They don't take much effort to be made, and they taste great. Plus, you don't have to think about what side-dishes to be made. It can be had just with a bowl of raita and salad. Yesterday, I made keshri biryani as some of my college friends were coming over. Even though, I'm not a big fan of the red meat, the biryani tastes much better with mutton in it. So, do try it at home! I'm sure you'll love it! :D



Ingredients:

  • Mutton - 500 gms
  • Basmati rice - 2 cups
  • Water - 3 cups
  • Ghee - 50 gms
  • Onion - 2 (finely sliced)
  • Ginger garlic paste - 2 tbsp
  • Green papaya - 100 gms
  • Curd - 100 gms
  • Red chilli powder - 1 tbsp
  • Javitri/mace - 1 gm
  • Green cardamom- 8-10
  • Garam masala powder - 1 tsp
  • Saffron/ Zafran - 5-6 flakes
  • Keora water - 2 tbsp
  • Sugar - 2 tbsp
  • Salt to taste
  • Raisins - 1/4 cup(soaked)
  • Cashew nuts - 1/4 cup (halved)
  • Grapes - 50 gms
  • Diced apples - 1/2 cup

Method:

  1. Wash and drain mutton.  Pierce with a fork and marinate with ghee(50 gms), salt, grated onion, ginger garlic paste, grated green papaya, red chilli powder and garam masala for 3-4 hrs.
  2. Put 50 gms ghee in a cooking pan and when warm, add sugar. When it turns light brown, add javitri, green cardamom and saffron.
  3. Saute a little and add the marinated mutton. Cover and cook till enough water comes out.
  4. Add rice, keora water and 3 cups of water to boil. Pressure cook upto 2 whistles and then turn off the heat. Once pressure is off, remove the lid. Finish with adding a tablespoon of ghee from the top. Garnish with raisins, cashewnuts,grapes and apple.
  5. Serve hot with raita and salad. N'Joy!!

10 July, 2013

Sunday Special - Mutton Curry

10 July, 2013

I love spicy cooking specially on weekends.This is a quite simple dish, yet delicious and mouthwatering. It is a wholesome dish and can be relished simply with plain rice,salad and raita. The thickened rich gravy tastes just as good with hot chapattis and parathas. This is my mother's recipe as this used to be our Sunday special. Try to prepare this in a pressure cooker where u can save your time as well as make the mutton really tender and juicy. So, just try it out and N'Joy!!

Sunday Special - Mutton Curry
   Yummy Mutton Curry

Ingredients:

  • Mutton - 1 kg (washed and cleaned)
  • Potato (Cut in half) - 2 (Optional)
  • Onion - 3 
  • Ginger - 2" piece
  • Garlic - 10-12 cloves\
  • Tomato - 1 (chopped)
  • Yoghurt - 2 tbsp
  • Turmeric powder - 1 tsp
  • Red chilli powder/Kashmiri mirch - 1 tsp
  • Cumin powder - 2 tsp
  • Mustard oil - 2 tbsp
  • Whole spices -  (cardamom-4, cloves- 4, cinnamon - 2" stick)
  • Sugar- 1 tsp
  • Bay leaf - 2-3
  • Salt to taste

Method:

  1. Make a paste of onion, ginger and garlic. 
  2. In a bowl, marinate the meat with onion,ginger,garlic paste, tomato, turmeric, red chilli, cumin powder, yoghurt, mustard oil and salt for 2-3 hours.
  3. Heat oil in a kadhai /pressure cooker. To it add a tsp of sugar and caramelize it. Next temper the oil with half of  the whole spices and bay leaf. 
  4. Now fry the potatoes and add the marinated mutton. Mix everything well and let it cook for some time. Stir in between so that the meat does not stick to the bottom of the cooker/kadhai.
  5. The met will leave some water.Wait for the water to dry up and the mutton to change colour. If you want a rich gravy cook till oil leaves the surface and add little water, but if you want a lighter gravy, stir well and add enough water. Adjust salt and close the lid of the pressure cooker. Cook on high till one whistle and then simmer and give  two whistles and switch off.
  6. Now make a wet paste with 2-3 green cardamom, 2 cloves, 1" cinnamon and little water. Once the pressure  is released open the lid and add the freshly made garam masala paste and a tsp of ghee/clarified butter. 
  7. Close the lid again to retain the flavour of garam masala and open at the time of serving.
  8. Serve hot with plain steamed rice / pulao. N'Joy!!
Sunday Special - Mutton Curry with rice


08 March, 2013

Spicy Mutton Meatball Curry-Women's Day Special

08 March, 2013

Spicy Mutton Meatball Curry-Women's Day Special

Indian cuisine's specialty is curries and spicy gravies. India is full of spices and food without it tastes very bland. All parts of India have at least one kind of spicy specialty. Now, I guess I spoke more about India than the dish. I thought of making this spicy mutton meatball curry while my daughter was studying India's Freedom Struggle. Many brave women played a major role in India's freedom struggle. So, why not make this curry on the ocassion of Women's Day. It's not very spicy, but has the necessary hotness and finds usage of all the spices. I am sure this will taste great! Do try it out! (And don't forget to comment or subscribe!! Njoy!!) Happy Women's Day!! :)

Spicy Mutton Meatball Curry-Women's Day Special

Ingredients:

For the Meatballs:

  • Minced mutton/chicken - 300 gms.
  • Green chilli - 3/4(chopped)
  • Coriander leaves - 1 tbsp( finely chopped)
  • Garlic paste - 1 tsp
  • Ginger paste - 1 tsp 
  • Garam masala powder - 1tbsp
  • Onion - 1 (finely chopped)
  • Salt - 1 tsp 
  • Egg - 1
  • Cornflour - 1 tbsp
  • Oil - 1 tsp

For the Curry:

  • Onion paste - 2 tbsp
  • Garlic paste - 1 tbsp
  • Cumin seeds - 1/4 tsp
  • Cinnamon stick - 1"
  • Bay leaves - 3
  • Green cardamom - 3/4
  •  Mustard Oil - 3/4 tbsp
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1 tsp 
  • Salt and sugar to taste 
  • Ghee / Clarified butter - 1 tbsp

Method:

Making the Koftas/Meatballs:
1. In a bowl, place all the ingredients for the meatballs.
2. Oil your palms and then make lemon sized balls/koftas of the mixture.
3. Line them on a plate and refrigerate for at least 2 hours.
Making the curry:
1. Heat oil in a pan and add the whole spices. Next, add the onion paste and cook on medium heat till golden brown in colour.
2.Next, add the garlic paste and saute for 2 mins. To the onion garlic paste add turmeric, red chilli ,cumin powders, salt, sugar and cook the spicy mix on medium heat for 5/6 mins. or till oil starts separating from the sides of the pan.
3. Now add 1.5-2 cups of water and stir well. cover with a lid and let it boil on high heat. Next, reduce the heat and slowly add the refrigerated meat balls. Do not overcrowd them as they would swell up as they cook.
4. Cover the lid and let cook on simmer for 15-20 mins. Once the koftas are done add ghee/clarified butter.
5. Let the meatballs rest in the gravy for 1-2 hours so that the flavours get absorbed. The more they rest, the more the flavour.
6. Serve warm with jeera rice or rotis.

Making of the meatballs
Step 1 & 2 
Step 3, 4 & 5
Meatball curry is ready! Njoy!!

22 November, 2012

Mutton Pistawala

22 November, 2012

Mutton Pistawala

Ingredients:

Mutton Pistawala
  • Mutton - 500 gms(boneless)
  • Lemon juice - 1 big tbsp
  • Yoghurt - 1/4 cup
  • Salt to taste
  • Green chilli paste - 1 tsp
  • Ginger paste - 2 tsp
  • Garlic paste - 2 tsp
  • Pistachio paste - 1/2 cup
  • White oil - 3 tbsp
  • Cinnamon - 1" piece
  • Cardamom - 5-6
  • Cloves - 4-5
  • Boiled onion paste - 1/2 cup
  • Fresh cream - 1/4 cup

Method:

1. Wash and cut mutton pieces in cubes. Marinate the mutton pieces with yoghurt, lemon juice, salt, ginger, garlic paste and green chilli paste.
2. Slice 1/2 the pistachio in thin pieces and the rest into a thick paste.(Soak pistachio nuts in hot water for 10 mins to remove the peel)
3. Heat oil in a pan. Add cloves and cinnamon(whole). When a nice aroma comes out add the boiled onion paste.
4.When the onion starts changing colour to pinkish, add the marinated mutton and cover and cook on low flame.Keep stirring till oil is seen on the sides.
5.Now add the pistachio paste and cardamom powder.
6.Check if the mutton is tender, once done remove from flame.
7. Garnish with fresh cream on top and serve hot with rice or rotis.

21 November, 2012

Dal Gosht

21 November, 2012

Dal Gosht

Dal Gosht is a very popular mutton and dal recipe. It is a non vegeterian's idea of having dal(pulses)soaked with the flavours of meat and with a blend of spices. The mutton gets so tender making it succulent and very delicious. Make it for a Saturday dinner or Sunday lunch and I am sure u all would enjoy it.


Dal Gosht

Ingredients:


  • Mutton/Goat meat - 500 gms(boneless)
  • Ginger garlic paste - 4 tsp
  • Salt - to taste
  • Split red lentil - 1/2 cup
  • Split red gram/ tuvar dal - 1/4 cup
  • Split bengal gram - 1/4 cup
  • Dalia - 1/4 cup
  • Onion - 1 cup (chopped)
  • Tomato - 1 cup (chopped)
  • Turmeric powder - 1 tsp
  • Tamarind pulp - 2 tbsp
  • Garlic - 2tsp(crushed)
  • Whole red chilli - 3-4
  • Red chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 2 tsp
  • Kasoori methi - 2 tsp
  • Oil - as required
  • Coriander leaves (chopped), lemon wedges

Method:

1. Combine meat, water,salt,onion and ginger garlic paste in a pressure cooker and cook it on low heat for 20 mins. 
2. Now add the lentils and sme water and again pressure cook for 15 mins. 
3. To the boiled meat and lentils add tomatoes, red chilli powder, turmeric garam masala powder, cumin and coriander powder tamarind pulp and cook till very less water is left.
4. Heat oil in a deep vessel and fry chopped onions, crushed garlic, whole red chilli and add the meat and dal mixture. When it starts boiling add kasoori methi.
5. Garnish with green chillies, coriander leaves(chopped), lemon wedges and serve hot with naan,chapaties or steamed rice.

10 November, 2012

Mutton Babri Handi

10 November, 2012

Mutton Babri Handi

Mutton Babri Handi

Ingredients:


  • Mutton - 500 gms
  • Yoghurt - 100 gms
  • Sweet curd - 100 gms
  • Black pepper powder - 2tsp
  • Whole garam masala - 1 tsp
  • Red chilli (Whole) - 6
  • Onion juice - 1 cup
  • Garlic paste -  2 tsp
  • Ghee/ Clarified butter - 3 tsp
  • Oil - 3 tsp
  • Coriander powder - 2tsp
  • Salt to taste

Method:

1. Marinate mutton with yoghurt, sweet curd, coriander powder, onion juice and salt for 2 hours.
2. Next pressure cook the marinated mutton.
3. In a pan heat oil and ghee/ clarified butter. To it add the whole garam masala and 
the pressure cooked mutton.
4. Add the whole red chillies and cook till the gravy thickens. 
5. Serve hot with sweet pulao.

Fried Chilli Mutton- Special Diwali Snack

Fried Chilli Mutton- Special Diwali Snack

Mutton/lamb- One of the unhealthy meats! I must say that this is a fact but this Diwali the heart wants more- this season instead of sitting in your home like a bore- get outside, get enchanted in the beautiful glow of firecrackers, groove to funky beats and sit down to a steaming bowl of fried chilli mutton and a staple (Rice, noodles, chapatti). The best thing about this dish that may it be a Sunday or a Monday, child or an elderly person, fried rice or indian parathas it fits with everything! Hope this Diwali your life shines with a special glow! Have a blast! (And don't forget to comment or subscribe! Njoy!)

Fried Chilli Mutton- Special Diwali Snack

Ingredients:


  • Mutton (boneless) - 500 gms (cut in small pieces)
  • Onion 2 (cut in cubes)
  • Garlic (crushed) - 2tsp
  • Green chilli (slited) - 8/10
  • Soya sauce - 3 tsp
  • Sugar - 1 tsp
  • Salt to taste
  • Tomato sauce - 1 tsp
  • Vinegar - 1 tsp
  • Garlic paste - 2 tsp
  • Black pepper powder - 2 tsp
  • Oil - 1/2 cup

Method:

1. Wash mutton nicely and marinate with salt, black pepper and garlic paste for 3 hours.
2. Next pressure cook  the marinated mutton with 1/2 cup water.
3. Drain the water from the boiled mutton and stir fry the mutton pieces in a non stick pan.
4. In a pan pour oil and add the crushed garlic and fry a little adding the cubed onions.
5. Now add the fried mutton and all the other ingredients.
6. Mix and stir the mutton with the ingredients nicely and when the flavours and spices get soaked in remove from heat.
7. Serve hot with fried rice. As this is a dry item it can be served as snacks also. 
8. To make it colourful red, green and yellow capsicum can also be added.

03 November, 2012

Keema Tarts

03 November, 2012

Keema Tarts

Keema Tarts



Ingredients:

Filling:

  • Keema - 250 gms.(Minced lamb or chicken)
  • Onion-1 (Large)(Chopped)
  • Tomato-2 (Chopped)
  • Ginger-garlic paste-1 tsp.
  • Oil-3 tbsp.
  • Dhania powder,turmeric powder and garam masala-1/4 tsp.
  • Salt and red chilli powder to taste


Tart Shell:

  • Maida/White flour-200 gms.
  • White butter- 100 gms.(Cold)
  • A pinch of baking powder
  • Salt to taste


Topping:

  • Pizza cheese-100 gms. (Grated)
  • Capsicum-1 (Finely chopped)

Method:

Filling:
1. Heat oil in a pan.Fry onions till light brown.Reduce heat and add ginger-garlic paste. Stir.
2. Add tomatoes.Cook till masala is well blended. Add salt, chilli powder, turmeric, dhania and garam masala powder. Stir.
3. Add the keema and go on stirring till dry. Add 3/4 th cup water and pressure cook lamb keema to give 2 whistles and keep on low heat for 3-4 mins. (For chicken keema, 2 whistles and 1-2 mins. on low heat.). Remove from heat.
4. After the pressure drops, stir the keema to dry the excess water.
5. When well fried, strain out the excess oil and keep the filling aside.

Tart Shells:
1. Cut the cold, solid butter into small pieces.
2. Add baking powder, salt and butter to the flour. Rub the butter into the flour with your fingertip till it resembles breadcumbs.
3. Add 1-2 tbsp. of cold water and knead into dough of rolling consistency.
4. Roll out large chapatti of 1/4" thickness. Cut out small circles with a shaper (Can also use a cookie cutter) and fit them into tart shells. Prick with a fork and bake emptytarts at 230-250 degrees C hor oven for 7 mins. Remove the tart from the shells. Cool and store in an airtight box.

Assemble at the time of serving:
1. Spoon cooked keema in each tart. Top with grated cheese and chopped capsicum.
2. Bake or grill onion for 5 mins. or at 210 degrees C till the cheeses melts. Serve hot.

14 October, 2012

.Mutton Dakbungalow- Maha Petpuja

14 October, 2012

Mutton Dakbungalow- Maha Petpuja


Bengalis's biggest festival, Durgapuja is just a few days left, People are busy in their last min. shopping,some busy in heir beauty regime. Within all these bengali's do not forget their food which plays a very important role. Street food- pani puri, paapri chaat, rolls, chowmein and many others are devoured by people waiting in long queues in this festive season. Monday is Mahalaya- So, you can try out this delicious Bengali dish. For the 1st time forget about calorie-count and just keep feasting! Njoy! (And don't forget to comment or subscribe!)
Mutton Dakbungalow- Maha Petpuja

Ingredients:


  • Mutton (Lamb)- 1 kg.
  • Onion- 200 gm. (chopped)
  • Ginger paste- 25 gm.
  • Garlic paste- 25 gm.
  • Tomato- 2 of them-chopped
  • Curd/yoghurt-50 gm.
  • Cinnamon-2 gm.
  • Small elaichi- 8
  • Bay leaf (tejpatta)-2
  • Mustard oil- 3 tbsp.
  • Ghee- 25 gm.
  • Turmeric powder-1 tbsp.
  • Chilli powder-1 1/2 tbsp.
  • Fried eggs-6
  • Garam  masala- 3 gm.

Method:
1. Heat oil in a pan. Add the chopped onions and fry till it turns golden brown.
2.Next add the garlic paste and the chopped tomatoes. Stir nicely.
3. After 5 mins. add turmeric and chilli powder. Mix thoroughly and add 1/2 cup water and curd.Mix all the ingredients and stir adding salt and sugar according to taste.
4. After 4-5 mins add the muttonand mix finely. Cover and cook till it is cooked nicely.Pour garam masala and ghee .
5. Add the boiled eggs in the mutton gravy. Delicious mutton dakbungalow is ready to be served.
Tastes best with fragrant pulao or steamed rice.

15 September, 2012

Tikka & Kebab Corner

15 September, 2012

Tikka & Kebab Corner

Kick start your party with sizzling kebabs and tikkas that everyone will enjoy.Tikkas & kebabs are easy to prepare at home if certain tips are followed.

 TIKKAS

1. Marination of tikkas is very important, it tenderises the meat. The longer the marination, the shorter the cooking time.
2. Raw papaya acts as a tenderiser. If the marination period is short, grind 1" or 2" piece of papaya to a paste and apply on the pieces for 1/2 hour before 1st marinade and scrape it off 1/2 hour.(too much papaya and for a long time makes the meat mushy).
3. 1st marinade is to infuse flavour. 2nd marinade is the coating.
4. Always pat dry the pieces before the 1st marinade and gently pat dry after the1st marinade.
5. The 2nd marinade should be thick enough to coat the pieces.

 KEBABS

1. Mutton should be washed before mincing.
2. Mutton should be well dried and then minced. Thus it should be absolutely dry before grinding.
3. If ready mince (keema) is used in making kebabs, place it in a sieve and gently press to squeeze out excess water. Do not wash it under running water.
4. Kebabs should be shallow fried on a tawa.
5. If kebabs  break while frying, add 2-3 tbsp of beaten egg to the mixture.

Here are a few recipes of tikkas and kebabs which you all would definitely like.
        

HARYALI MURG TIKKA (serves 4)


INGREDIENTS:

  • 400gms boneless chicken breast - cut into 2" pieces (about 12 pieces)

         1st Marinade

  • 2tbsp malt vinegar or lemon juice
  •   1/4tbsp salt

        2nd Marinade

  • 200gm spinach, 2tbsp mint- chopped
  • 2tbsp green coriander -- chopped
  • 2 green chillies - chopped
  • 1/3cup hung curd (thick), 1/4 cup thick cream
  • 1tbsp cornflour or besan
  • 1/4 tbsp garam masala or tandoori masala, salt to taste.

         Garnishing  

  • Lemon wedges, onion rings, chat masala   

       METHOD:

1. Wash and pat dry chicken pieces on a kitchen towel.
2. Marinate the pieces in vinegar and salt for 1/2 hour
3. Discard the hard stems of spinach and chop. Wash under running water.
4. Place the spinach in heavy bottomed pan. Cook on medium heat in its own water, stir still the spinach is little mushy. Cool. Squeeze out excess water.
5. Blend spinach, mint, coriander and green chillies to a smooth paste.
6. In a bowl mix spinach paste, curd, cream, cornflour, garam masala and salt.
7. Remove chicken pieces from the 1st marinade. Pat dry gently. Add to the spinach marinade.Marinade for 6-8 hours in the refrigerator.
8. Heat gas tandoor or oven to 200 degree C.
9. Skewer the tikkas or place them on grill rack. Roast for 8-10 mins. Baste with oil or butter once in between. Cook till the pieces are tender.
10. Garnish with lemon wedges and onion rings and serve hot.


LAMB SHEEKH KEBAB(serves 6-8)


  • 500gms lamb mince (keema)
  • 2 onions - sliced
  • 8-10 garlic flakes
  • 1" piece ginger
  • 1 tbsp poppy seeds(khus khus)- soaked for 15 mins in water
  • 1tbsp broken cashewnuts
  • 1 tbsp garam masala
  • 1/2 tbsp red chilli powder
  • salt to taste

    For Garnishing

  • Lemon juice, chat masala, onion rings


METHOD:

1. Place the mince in a strainer. Press out the excess water.
2. Heat oil in a kadhai and deep fry the onions till golden brown. Drain with a slotted spoon and cool.
3. Blend the browned onions, ginger, garlic, cashewnuts and drained khus khus to a smooth thick paste.
4. Put the mince, onion paste, garam masala, chilli powder and salt in a mixer blender. Blend thoroughly to get a sticky consistency. Remove the mixture in a bowl and keep aside. Refrigerate for atleast 2-3 hours.
5. Preheat the oven to 200 degree C or heat the gas tandoor on gas.
6. Shape the mince mixture around the skewers.
7.Roast in the tandoor or oven for 10-15 minutes. Baste with little butter or oil in between.
8. Remove from the skewers, sprinkle lemon juice and chat masala.
9. Garnish with onion rings, chopped mint or coriander. Serve hot.


 GALOUTI KEBABS (serves 8-10)

  • 500 gm mutton (lamb) mince
  • 2 onion - cut into slices
  • 2 tbsp. ginger garlic paste 
  • 2 tbsp. besan (gram flour)
  • 1 egg
  • 1 tsp. garam masala
  • 1/2 tsp. red chilli powder
  • Salt to taste
  • Oil for frying


     METHOD:

  1. Place the mince in a strainer and squeeze out excess water.
  2. Heat 1 cup oil in a kadhai and fry the onion till golden brown. Remove from oil with a slotted spoon and grind to a paste.
  3. Place the mince in a mixer blender. Add the brown onion paste, ginger garlic paste, egg, salt, chilli and garam masala. Blend to get a sticky consisency. Remove in a bowl.
  4. Heat a non stick pan. Add the besan and roast on medium heat till light brown.
  5. Add roasted besan to the mince mixture. Add the chopped coriander also. Keep aside for 1-2 hours or till frying.
  6. Heat oil in a shallow pan. Shape the mince into flat tikkis. Shallow fry on medium heat till brown on both sides.
  7. Garnish with onion rings and a mint spring.

09 September, 2012

Mutton-Do-Piyaza

09 September, 2012

Mutton-Do-Piyaza

Mutton-Do-Piyaza

Ingredients:


  • 500 gms. mutton(Goat's Meat)
  • 4 big onions chopped
  • 4 tomato
  • Onion Paste,
  • Ginger paste,
  • Tumeric powder 
  • Green Chilie
  • Mastard Oil (1 cup)

How to Cook:
  1. Make Small Pieces of Mutton and marinate it with a little bit of tumeric , bit of salt and 1 tbsp mastard oil.
  2. Make vertically chopped onions (1 cup) and fry it until the pinkness turns to mild golden brown
  3. Take 3 tbsp of masrad oil and gradually put onion paste , ginger paste,tumeric powder and green chile and fry it until deep red.
  4. Put the diced marinated mutton and put salt to taste and cook it for 5-7 minutes.
  5. Add tomato and cook it until its watery and mixes up well in gravy.
  6. When the mutton is softned enough and red colored, put 1 cup of water onto the pan and cook it in medium seam in covered pan.
  7. When the water will get dried up a bit , put the chopped onions and recover with water and cook it for 5-10 minutes in low sim.
  8. Take the mutton out of  the pan and serve hot with rice/paratha.

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