rita-bose-cooking

rita-bose-cooking

Godaddy Affiliates

That's a Smart Move! Economy Hosting for $1.99/mo.

728X90 AdSense Banner

FoodieBlogroll 728X90

Search This Blog

Foodie_Blogrool_Widget

Showing posts with label non veg. Show all posts
Showing posts with label non veg. Show all posts

15 December, 2013

Chicken / Mutton Rezala - Version - 2

15 December, 2013



There is a restaurant not too far from my place. Its Shiraz. Biryani and many types of Mughlai dishes are available there. Mutton Rezala is one of their famous dishes. It tastes heavenly. So, today I tried it at home. It cannot be like Shiraz's but was not very bad as well. Instead of mutton, I used chicken. But with mutton it tastes really awesome.  So just give it a try and you all would definitely like it.

Ingredients:

  • Chicken - 500 gm
  • For the gravy
  • Fresh thick curd - 300 gms
  • Onion - 300 g (sliced and made to a paste)
  • Black/white pepper powder - 1 tsp
  • Bay leaf - 1
  • Cardamom - 2
  • Cloves - 2
  • Cinnamon - 1"
  • Sugar - 2 tsp
  • Salt to taste
  • For seasoning
  • Bay leaf - 1
  •  Dry red chilli - 2
  • Black pepper(whole) - 1 tsp
  • Ghee/Clarified butter - 5 tbsp
  • Whole garam masala

Method:

  1. Wash the chicken and keep aside.
  2. Add curd to the onion paste and blend thoroughly in a blender. Mix pepper powder.
  3. Add the chicken pieces with the curd- onion- black pepper mixture along with bay leaf, cinnamon, cardamom, cloves and marinade for an hour.
  4. Next add salt and sugar to the marinated chicken and cook in the pressure cooker.
  5. Do not add water as there is enough water from the curd, meat and onion.
  6. In a kadhai, add ghee and throw in the seasoning. As soon as the aroma comes, pour the seasoning in the pressure cooker. Cover and boil for 2 more mins.
  7. Garnish with dry red chillies.
Chicken Rezala is ready to be served.
Note: Mutton rezala can also be prepared in the same way(use mutton chops or ribs with a layer of fat.Tastes really awesome).

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


29 June, 2013

Chicken Stew

29 June, 2013

Chicken stew is a really healthy and delicious dish. My family loves it for its simple, yet wonderful taste. Loaded with the goodness of healthy veggies and heavenly chicken, this meal is very filling and you all are sure to like it. Kids also will love this stew very much-I'm sure. Do try this dish at home and hope you enjoy it as much as I did! (And don't forget to comment or subscribe! Njoy!)

Chicken Stew


Ingredients:

  • Chicken - 1/2 kg
  • Unsalted butter - 2 tbsp
  • Onion - 1 (sliced)
  • Garlic - 5-6 cloves (crushed)
  • Potato - 1 (diced)
  • Carrot - 1 (diced)
  • French beans - 7-8 (cut into 1" pieces)
  • Whole wheat flour /atta - 1 tbsp
  • Milk - 1/2 cup 
  • Chicken stock - 2cups
  • Black pepper powder - 1 1/2 tsp
  • Salt to taste

Method:

  1. Heat unsalted butter in a pan. To it add the sliced onion, crushed garlic, potato, carrot and saute for 4-5 mins on high flame. 
  2. Add whole wheat flour to the vegetables and saute for a minute. Next add the chicken pieces,salt and again saute for 8- 10 mins.
  3. Add chicken stock and pepper powder and bring to a boil. Cover and cook for 3-4 mins.
  4. Remove the lid and add the french beans, mix nicely and cook. Add milk, pepper powder and cook covered on medium flame for 7-8 mins.
  5. Serve hot with garlic bread / toast. Enjoy!!!
Chicken Stew-Preparation

Chicken Stew-Frying

Chicken Stew-OnPlate

18 April, 2013

Doi Chingri / Prawn In Yoghurt Sauce

18 April, 2013

Doi Chingri / Prawn In Yoghurt Sauce

This is a very quick and easy dish to prepare. The recipe requires very few ingredients and has a lovely aroma and flavor. Shrimps/prawns are my favorite type of sea-food and I like trying out new prawn recipes. So, I had to experiment and make this dish. It was awesome and  tastes best with fragrant rice, or rotis. Hope you like it! (And don't forget to comment or subscribe!! Njoy!!) 

Doi Chingri / Prawn In Yoghurt Sauce

Ingredients:

  • Prawn-250 gms. (medium sized)
  • Yoghurt - 2 tbsp
  • Green chillies - 2 ( made into a paste)
  • Onion paste - 2 tbsp
  • Garam masala (whole) - as required
  • Mustard oil - 2 tbsp
  • Salt to taste
  • Sugar - 1 tsp

Method:

  1. Marinate the prawns with green chilli paste, onion paste and yoghurt for 1 hour.
  2. Heat oil in a pan and add whole garam masala.
  3. When aroma of the whole garam masala comes out, add the marinated prawns, salt, sugar and also the left over marinade.
  4. Cook on low heat  till the prawns give out oil. Remove from heat and serve hot with steamed rice, pulao or rotis. 

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

16 April, 2013

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!

Koi  Ganga Jamuna - is a very authentic dish of Bengal. The name comes from its two kind of gravies - one spicy mustard gravy and another sweet and sour tamarind gravy. The taste is beyond description. I was very busy and could not post anything on Poila Boishakh, the start of the Bengali New Year. I prepared this simple, but awesome fish recipe which is a treat for all Bengalis. So hope you try it out and Belated Shubho Noboborsho to all of you and your families! (And don't forget to comment or subscribe!! Njoy!!)

Koi Horo Gouri/ Koi Ganga Jamuna and Shubho Noboborsho!




Ingredients:

  • Koi fish  - 4 (large,cleaned and descaled)
  • Mustard paste - 4 tbsp
  • Green chillies - 4-5
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 1/2 tsp
  • Salt and sugar - to taste
  • Mustard oil - 3 tbsp
  • Tamarind paste - 2 tbsp(can also use hot and sweet tomato sauce)

Method:

  1. Rub the fishes with little salt and turmeric powder and deep fry them in hot oil. Keep aside.
  2. Make a mixture by adding mustard paste, red chilli powder, turmeric powder, salt, green chillies and little water. Add this mixture to the oil and saute till oil floats on the surface.
  3. Next add 1/3 cup of water to make the gravy and bring the gravy to a boil. Now slowly arrange the fried fishes and when the gravy dries up a bit, switch off the flame.
  4. In another pan, heat mustard oil. To it add mustard seeds and when they splutter, add the tamarind paste, red chilli powder, salt, sugar and 1/3 cup of water. Bring the gravy to a boil and when the gravy thickens a bit turn off the flame.
  5. Pour the tamarind gravy in a serving bowl and carefully place the fishes with the mustard sauce gravy facing upwards. Dab the excess mustard gravy mixture on top. ( You can also replace the tamarind gravy with hot and sweet tomato sauce just as I did).
  6. Serve with steamed rice and enjoy the combo taste of this dish.



03 April, 2013

Hot & Sour Chicken Noodle Soup

03 April, 2013

Hot & Sour Chicken Noodle Soup

Chicken noodle soup is a simple yet hearty meal in itself. I usually fill up my tummy with just the soup. It has Carbs in the form of Noodles, Proteins in the form of Chicken, Vitamins and Minerals from  the colourful Veggies and lots of flavour from the garlic, the sauces and stock. It was my daughter's idea to add a simple twist to the flavor-making the stock hot and sour. The slight change brought out an immense change in the flavor of the chicken noodle soup. It was awesome! So, do try it out! (And don't forget to comment or subscribe!! Njoy!!)

Hot & Sour Chicken Noodle Soup

Ingredients:


  • Chicken- 200 gm.
  • Chicken stock- 4 cups
  • Egg/Vegetable noodles- 1 packet
  • Soya sauce- 1 tbsp.
  • Vinegar- 1 tbsp.
  • Red chilli paste- 1 tsp.
  • Cornflour- 2 tbsp.
  • Ajinomoto- 1/2 tsp. (Optional)
  • Vegetables(Carrot, onion, beans, cabbage)- 2 cups(Cut into small pieces)
  • Parsley- For sprinkling
  • Spring onion- 1 stalk (Chopped finely)
  • Water-2 cups
  • Salt to taste
  • Sugar- 1 tsp.
  • Oil- 2 tbsp.

Method:

1. Bring a small pan of water to boil and cook the noodles. Drain under cool running water and drizzle some oil to prevent them from sticking.
2. Heat 2 tbsp of oil in a pan. Add garlic and stir. 
3. Next add the shredded cabbage, onion , beans, carrot and the shredded chicken. Saute for a minute.
4. Add the chicken stock. To it add, soya sauce, vinegar, chilli paste, salt, pepper and ajinimoto to the stock.  Stir and give it a boil.
5. Mix cornflour with 1/2 cup water and add to the soup. Boil the mixture. 
6. Cook on low flame for 4-5 mins. till the soup thickens and the raw smell of cornflour disappears.
7. Next I plated the noodles on the dish and serve the hot and sour soup on top of the noodles. You can even mix the noodles with the soup. But it was my daughter's idea of spreading the soup over the noodles. 
8. Serve hot garnished with spring onions.


01 April, 2013

Chicken Tikka

01 April, 2013

Chicken Tikka

After yesterday's chicken rezala, my tummy was craving for something dry and tasty. So,  I thought of making chicken tikka with simple and fragrant pulao. Boneless chicken pieces are grilled till they turn crispy from outside and tender from inside. To keep the tikkas succulent, chicken is marinated with cream, cheese and eggs and flavoured with ginger and garlic pastes. Vegetables are also inserted into the skewers to make it healthy and colorful. Hope you like it! (And don't forget to comment or subscribe!! Njoy!!)

Chicken Tikka

Ingredients:


  • Boneless chicken- 500 gm. (Cut into 2" pieces)
  • Capsicum-1 (Large)
  • Tomato-1 (Large-Cut into 1" pieces)
  • Onion-1 (Large-Cut into 1" pieces)
  • Chaat masala & lemon juice- To sprinkle

1st Marinade:

  • Vinegar- 2 tbsp.
  • Ginger-Garlic Paste- 2 tbsp.
  • Salt to taste

2nd Marinade:

  • Thick yoghurt- 1/2 cup (Hung for 15 minutes)
  • Thick cream- 1/4 cup
  • Any type of processed cheese- 30 gm. (Finely grated)
  • Egg- 1
  • Cornflour- 1 tbsp.
  • Green chillies(Chopped) - 1 tbsp. (Optional)
  • Coriander leaves- 2 tbsp. (Finely chopped)

Method:

 1. Wash and pat dry the chicken pieces. Marinate the chicken pieces with the first marinade for 30 mins.
2. Mix the items of the second marinade in a bowl. Marinate the chicken pieces in this mixture for 2-3 hours.
3. Arrange the chicken pieces on greased skewers, with the vegetables in between the chicken pieces.
4. Heat the oven or the gas tandoor. Place the skewers on a grill or a wire rack, brushed with some oil. Grill for 15 mins. turning once in between. Cook till chicken turns tender. 
5. Serve hot with rice or rotis. Sprinkle the tikkas with lemon juice or chaat masala. Njoy!!
Note: To cook the tikkas in the oven, place a drip tray under the wire rack on which the tikkas are placed, to collect the drippings.

31 March, 2013

Chicken Rezala

31 March, 2013

Chicken Rezala

During Mughal rule in India, Mughal emperors introduced the custom of fantastic, delicious and rich food. Kebabs, biryanis, various chicken and mutton gravies are some examples of luxurious Mughal food. Aminia,Shiraz, Rahmania and Arsalan are some leading restaurants in Kolkata which serve "Nawabi" style of food. Chicken rezala is a really tasty Mughal chicken dish and the delicious,white gravy has a light consistency. It is not very hard to make and tastes awesome with rotis, biryani or paratha. Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Chicken Rezala


Ingredients:


  • Chicken - 1 kg (with bones)
  • Cashew nuts - 25-30 gms (made to paste)
  • Whipped yogurt - 200gms
  • Fresh cream - 150 gms
  • Ghee/ clarified butter - 4 tbsp
  • Onion - 2 (made to paste)
  • Ginger paste - 1 tbsp
  • Garlic paste - 1 1/2 tbsp
  • Cumin powder - 1 tsp
  • Mace powder/Javitri - 1/2 tsp
  • Green chilli - 2-3
  • White peppercorn crushed - 1 tbsp
  •  Whole dried red chilli - 5-6
  • Cloves - 2-3
  •  Green cardamom - 4-5
  • Cinnamon - 2 sticks
  • Kewra essence/ Rose water - 1 tsp 
  • Sugar - 1 tbsp
  • Salt to taste
  • Hot water - 2 cups
  • Saffron - few strands
  • Milk - 2 tbsp
  • White oil - for cooking ( mixed with ghee)

Method:

1. Grind together onion, ginger, garlic, cashewnuts, green chilli  to a fine paste.
2. In a large bowl mix together, chicken, yogurt, cumin powder, sugar, cashewnut-onion-ginger-garlic paste, white pepper powder and little kewra essence. Mix thoroughly and let it marinate for 1 1/2 hour.
3. In a kadhai add oil and ghee. Add the whole red chilli, green cardamom, cinnamon, cloves.
4. Now add the marinated chicken pieces shaking off the marinade and stir for 5-7 mins. on medium heat.
5. Now add the remaining marinade and 2 cups of hot water. Cover and cook on low heat for 25-30 mins. till chicken turns tender or pressure cook to 2 whistles.
6. In a small bowl,  heat milk and add saffron.Pour over the chicken and mix well.
7. Add fresh cream to the chicken and check seasoning. Simmer and boil for 10 mins and add kewra essence/rose water. Remove from heat.
8. Garnish with red chillies. Serve with rice, pulao, biryani, roti/paratha.

s
Step 1 & 2
Step 3,4,5,6 & 7
Chicken Rezala With Roti

Sending this to: Chandrani's Show Your Best Creation and Original Spotlight Announcement Page


26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe Rui

26 March, 2013

Rohu With Mustard / Poppy seed Paste/Sorshe RuiRohu With Mustard / Poppy seed Paste/Sorshe Rui


I am Bengali by my roots. However, yesterday I realized I do not have many Bengali recipes in my blog. That is why I thought of  writing this simple and authentic Bengali recipe. Fried fish and mustard/poppy seeds is a fantastic combination. My friend who lives in U.K came to Kolkata for a short break and  visited me yesterday. She was very happy and enjoyed having shorshe rui , as they don't get the opportunity to have Bengali food in U.K too often. Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Fried fish




            Sorry, I didn't give all the step-by step pictures.

Ingredients:


  • Rohu fish - 8-10 pieces
  • Onion paste - 3 tbsp
  • Mustard & poppy seed paste- 50 gms each
  • Kalonji seeds - 1/2 tsp
  • Green chilli - 6-7
  • Tomato - 1 (sliced)
  • Coriander leaves - a few sprigs
  • Turmeric powder - 1 tsp
  • Sugar - 1 tsp 
  • Salt - to taste
  • Mustard oil for cooking

Method:

1. Coat the fishes sprinkling salt and turmeric powder and deep fry them in hot oil.
2. In the same oil, add kalonji seeds. When it splutters add the onion paste and stir till it turns golden brown in colour. Pour in the tomatoes and shallow fry.
3. Add turmeric powder, green chillies, and sugar. Saute the mixture for 2-3mins.
4. Next add the mustard & poppy seed paste diluted with 1/2 cup of water and the slit green chillies. Add salt and cook covered, stirring frequently for 10 mins.( If the gravy seems too dry, you may add some more water. But the gravy of this dish should be rather thick in consistency.)
5.Slide in the fried fishes and simmer for 4-5 mins. Turn off the flame.
6. Drizzle a spoonful of raw mustard oil on top and garnish with coriander leaves and green chillies.
7. Serve with hot steamed rice. It tastes really yummy.


       

24 March, 2013

Cantonese Chicken

24 March, 2013

Cantonese Chicken

Cantonese chicken is  an easy and super yummy traditional Chinese dish. I went to a restaurant called "Krystal Chopstick" a few days ago. I thought of ordering something new and ended up ordering Cantonese chicken. However, I loved the taste of it and had to try it at home. I searched many recipes but I didn't like any of them. So, this is my version of Cantonese chicken which is not very different from the actual recipe.
Hope you like it! (And don't forget to comment or subscribe! Njoy!!)

Cantonese Chicken

Ingredients:


  • Chicken breast - 1(cut lengthwise into 2" chicken strips)
  • Onion - 2  (cut into cubes)
  • Capsicum - 1
  • Ginger - 2"piece(grated)
  • Cornflour - 1/2 tbsp
  • Oil - 3 tbsp
  • Sesame oil - 1/8 tsp
  • Sugar - 1/2 tsp
  • Oyster sauce - 2 tbsp
  • White pepper powder - as required
  • Salt - to taste

Method:

1. Marinate the chicken strips with cornflour, a tbsp of oil to retain the juiciness of the chicken pieces. Set aside for 15-20 mins.
2. Add oil in a pan and when it begins to smoke add the ginger and stir for a few seconds. Next add the onions and stir thoroughly.
3. Add the chicken strips and stir well until the chicken starts to cook. When the chicken is cooked, add the oyster sauce, sesame oil, white pepper powder, salt, sugar and capsicum. Toss the pan a few times until nicely mixed. Remove from heat.
4. Serve hot with steamed rice. Garnish with capsicum.

Cantonese Chicken

18 March, 2013

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

18 March, 2013

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

Pasta with basic tomato sauce and chicken is a common weekly breakfast and sometimes a nightly occurence as dinner in my family. My daughter likes it a lot. This is a very simple pasta dish with buttery tomato sauce, chicken and cheese which can be prepared in just a few minutes.  Just try it out and enjoy!!

Easy Penne Pasta With Chicken and Veggies In Tomato Sauce

Ingredients:


  • Penne pasta - 2 cups
  • Ripe tomatoes - 4/5
  • Chicken - 1 cup ( boiled and shredded)
  • Boiled veggies - 1/2 cup (beans,carrot, cabbage)
  • Onion - 1 (finely chopped)
  • Red chilli flakes - 1/4 tsp
  • Olive oil - 3 tbsp
  • Water - 3 cups
  • Garlic - 2 tbsp (crushed)
  • Tomato ketchup - 2 tbsp
  • Oregano - 1/2 tsp
  • Salt and black pepper powder - to taste
  • Parmesan Cheese - 1/4 cup(grated)

Method:

1. Boil lots of water in a pot adding 1 tsp oil and salt. Add the pasta in the boiling water and stir. Cook the pasta till done or it turns tender.  Drain the pasta pouring a cup of cold water and keep aside.
2. To make the sauce, blanch the tomatoes for 5 mins. in boiling water. Then drain the water, peel and deseed the tomatoes and puree them in a blender.
3. Heat oil in a pan and add crushed garlic and onions and saute till translucent.
4. Now add the tomato puree, tomato ketchup, red chilli flakes(optional) and cook till it starts boiling. To it add oregano, salt and pepper powder.
5. Add the boiled veggies, boiled shredded chicken and cooked pasta to the prepared sauce, toss well and serve hot garnished with grated parmesan cheese. N'Joy!!

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!!

03 January, 2013

Chicken Buttter Masala

03 January, 2013

Chicken Buttter Masala

This is one of my favourite dishes. Every month I try to make up a new dish. This month I thought that I would make a simple, yet mouth-watering dish. It's pretty easy to make. A pat of heavenly butter and a pinch of aromatic spices can change a dish so much. I even had to stop myself from eating it all up by myself. Hope you like!! (And don't forget to comment or subscribe!! Njoy!!)


Chicken Buttter Masala

Ingredients:

The ingredients. I made the cashew paste and green chilli paste later.

  • Chicken- 500 gms. (Boneless)
  • Vegetable oil- 2 tbsp.
  • Sugar- 3 tbsp.
  • Yellow food colour- Optional
  • Butter-70 gms.
  • Ginger-garlic paste-2 tbsp.
  • Green chilli paste - 1 1/2 tbsp.
  • Cashew paste- 3 tbsp.
  • Red chilli powder- A pinch
  • Water- 3 cups
  • Tomato puree 1 1/2 tbsp.
  • Curd- 75 gms.
  • Salt- To taste
  • Honey- 1 tbsp.
  • Black pepper powder- 1/2 tbsp.
  • Kasoori methi- Optional

Method:

1. Fry the boneless chicken pieces in vegeable oil. Add sugar and yellow food colour to get a better colour. Fry till the chicken turns slightly brown and gets caramelized. Keep aside .
2. Add butter to the oil remaining in the pan after frying. Next, add ginger-garlic paste, green chilli paste and cashew paste. Stir.
3. Add red chilli powder,stir and pour some water. To it, add tomato puree and curd and stir well.
4. Add the chicken pieces, salt and let it simmer for a few minutes.
5. Combine honey, black pepper powder and crushed kasoori methi with the contents of the pan. Honey gives a glaze to the chicken.
6. Garnish with a pat of butter and a spoonful of honey. Serve hot.

Step 1 & 2
Step 3,4,5 & 6

18 December, 2012

Shepherd's Pie

18 December, 2012

Shepherd's Pie

Shepherd's pie is originally a English dish, traditionally made with lamb or mutton. Quite easy to make, healthy and awefully delicious. I prepared this yesterday for dinner. Adding veggies to the minced meat, boiling and mashing potatoes and finally layering and baking the pie. I got super excited when it came out of the oven as it was my first baked pie, --- and it tasted really delicious!
Try it out for dinner and please don't forget to comment.

Ingredients:

  • Chicken/mutton keema - 500 gms
  • Garlic 5/6 cloves(paste)
  • Onion -2 (thinly sliced)
  • Carrot - 1 (shredded)
  • Green peas - 3/4 cup
  • Oil - 4/5 tsp
  • Worcestershire sauce - 2 tsp
  • Tomato puree - 2 tsp
  • Tomato sauce - 1 tsp
  • Red chilli powder - 1/2 tsp
  • Salt - to taste
  • Boiled potatoes - 5 (mashed nicely)
  • Butter - 2/3 tsp
  • Hot milk - 3/4 tsp
  • Cheese(shredded) - 1/2 cup

Method:

1. Heat butter in a pressure cooker. To it add sliced onions, garlic and stir till it turns brownish.
2. Next add the chicen/mutton keema, stir. Slowly add the tomato sauce, tomato puree, worcestershire sauce, salt and the red chilli powder.
3. Stir nicely and add the green peas and carrot. Add 3/4 cup water and cook till 2 whistles. Open the lid and stir till the water dries out.
4. To the mashed potatoes add butter, salt, hot milk, pepper powder, cheese and mash nicely till smooth.
5. Pour the keema mixture in a round pie dish / square baking dish. Spoon the potato mixture over the topand smooth out. Place in a 400 degree oven for 20 mins or until the potatoes are lightly golden brown. Let it sit for 5-10 mins before serving. Then serve and N'joy!

Follow by Email

Amazon-Gourmet

Gtalk Custom Web Search

Related Posts Plugin for WordPress, Blogger...
 

300X250Foodie Blogroll

Facebook Likes

POPULAR POST

Amazon-Home & Garden

Feedburner

Powered by FeedBurner

Recipe Category By Locale

Recipies By Category













Small Link AdSense

rita-bose-cooking

Labels

FoodieBlogroll 160X600