Shahi Mutton

Shahi Mutton

Ingredients:
1 1/2 lbs. of Mutton (Lamb or Goat)
3 medium Onions (thinly sliced)
1 oz. of Almonds (Baadaam)
4 cloves of Garlic (Lasan)
1 oz. of Coriander Seeds (Dhania)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)
1/2 tsp. of Garam Masala (whole mixture)
Salt (to taste)
1 pinch of Saffron (Zafran)
3/4 cups of Plain Yogurt
3/4 cup of Cream
1/2 cup of Cooking Oil

Shahi Mutton cooking Method:

Wash the mutton well, dry and set aside.
Blend the coriander seeds, 1 onion, almonds and garlic together.
Marinade the mutton in this mixture for about 2 hours.
Heat the oil and fry the remaining onions and set aside.
Add the mutton to the oil and fry until the liquid dries up.
Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR pressure cook at 15 psi for 20 minutes.
Reduce the pressure.
Add salt and pepper.
Uncover and dry the liquid.
Add the beaten yogurt and fry until the oil separates.
Add the fried grounded onion.
Beat the cream for about 5 minutes or until it is to a thick consistency.
Add the soaked or ground saffron.
Mix it with the cooked mutton.
Add the garam masala and bake at 250 degrees F for 1/2 hour.
Serve garnished with chopped coriander leaves.

Shahi Mutton is ready to eat :

yummy pasta mouth watering recipie

yummy pasta mouth watering recipie


INGREDIENTS:

2 LARGE CAPSICUMS CHOPPED FINELY
1 SMAL ONION CHOPPED FINESLY
1 CUP PEAS BOILED
1/2 CUP CARROT BOILED AND CHOPPED NICELY
1/2 CABBAGE CHOPPED NICELY
1 CUP PANEER
CORN FLOUR TO COAT PANEER
1 PACKET PASTA
1 PACKET KNORR PANEER
SOYA SAUCE 1 TO 2 TSP
CHIILY SAUCE AND TOMATO KETCUP AS PER REQUIREMENT
1 TBSP LEMON JUICE
OIL AS PER REQUIREMENT

FOR GARNISHING:

1/2 CABBAGE DECECNTLY PEELED DECENTLY 1 BY 1 LAYER
KEEP ASIDE A SLIGHT PART OF ALL THE ABOVE CHOPPED VEGETABLES
1 CUP MAYONEESE
BUTTER ACCORDING TO REQUIREMENT

METHOD:

BOIL THE PASTAS AND DRAIN EXCESS OF WATER. COAT PANEER WITH CORN FLOUR AND FRY IT TILL IT BECOMES CRISPY.
TAKE OIL IN A PAN AND ADD OIL AND ALL THE CHOPPED VEGETABLES, INCLUDING PEAS ALSO. ADD SOYA SAUCE CHILLY SAUCE AND TOMATO KETCHUP AND MIX WELL. ADD FRIED PANEER. TAKE 3 CUPS OF WATER IN ANOTHER VESSEL AND ADD KNORR PANEER PACKET IN IT. BRING IT TO A BOIL AND THERE AFTER BOIL IT FOR 2 MINUTES. THEN ADD THE PASTA IN THAT BOILING WATER AND COVER IT WITH THE LID FOR FEW MINUTES OR TILL THE GRAVY TURNS THICKER.

FOR GARNISHING

KEEP BUTTER IN THE PAN AND FRY THE PEELED CABBAGES TILL IT BECOMES CRISPY. ADD REMAINING CHOPPED VEGETABLES IN MAYONEESE AND MIX WELL. NOW KEEP THE FRIED PEEL OF CABBAGES IN A SERVING PLATE AND ADD SPREAD 1/2 CUP MAYONEESE ON IT THEN ADD THE COOKED PASTA ON IT AND AGAIN LAYER IT WITH MAYONEESE AND LEMON. SERVE HOT

Yellow Kadhi

Yellow Kadhi


This is the typical Kadhi my mom makes. Even my mom-in-law prepares similar kadhi but hers is little sweeter than my mom's version. My husband's paternal grandmother always makes yellow kadhi and his maternal grandmother always used to make white kadhi. They both believed that their own version is the "real" Gujarati kadhi. :-) But I think, Gujaratis make both yellow and white kadhis. & I guess, by the preference and pallettes of the families, they start making and stick to one particular version or make both. The recipe given below is my mom's Maharashtrian version. My observations of Gujarati yellow Kadhi are noted below.
Yellow Kadhi
Ingredients
1 cup plain yogurt + 1 cup water
2 tbsp besan
Salt to taste
A pinch of sugar

Tempering
1 tsp oil + 1 tsp ghee
1/2 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp fenugreek seeds
1/2 tsp turmeric powder
1/2 tsp cumin seeds
2 sprigs of curry leaves
1 tsp ginger, grated

Method
1. Whisk yogurt and water to make buttermilk. Add besan and whisk again till no lumps remain.
2. Heat oil and ghee in a saucepan.
3. Add all the ingredients for tempering.
4. As the mustard seeds start spluttering, lower the gas. Slowly add buttermilk mixture while stirring continuously.
5. Add salt & sugar. Bring to boil while on the low flame.
6. Serve hot.

Note -
1. Mom sometimes add white radish cut into circles or drumsticks/saragawa/shevgyachya shenga. If you want to add these, add them in the tempering. Add a spoonful of water and keep a lid with some water on top. Let the vegetables cook and then proceed as above.

For the Gujarati version of yellow kadhi, as per my family,
1. Add more sugar about 1 tsp to 1 tbsp per your sweet preference.
2. Add green chili-ginger paste.
3. Add 1 or 2 boriya chilies in the tempering.

Aamras

Aamras

A simple, tropical dessert which is mandatory during the mango season in India - especially in Gujarat & Maharashtra. If you are lucky enough to get fresh mangoes, squeeze them and take the "ras" or pulp/juice out, otherwise use the tinned pulp.






Aamras

Ingredients

1 tin mango pulp

1 tbsp milk

sugar to taste

a pinch of salt to taste

Accompaniments

Ghee (optional)

Method

1. Stir all the ingredients together.

2. Refrigerate.

3. Serve with puffed puris.

Note -

1. Many people (not me!!) love to add a few drops of ghee in their aamras.

2. Adjust sugar based on the unsweetened/sweetened variety of the pulp.

Kaarela Dhokli nu Shaak

Kaarela Dhokli nu Shaak
Bittergourd with Chana daal paste

Ingredients

3 bittergourds, scraped, chopped

1/3 cup chana daal/bengal gram, soaked in water for 2-3 hours

1 green chili

1 red chili

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/4 tsp asafoetida

salt to taste

1/2 tsp red chili powder

A pinch of sugar to taste

1/4 cup chopped cilantro/coriander leaves

Tempering

2 tsp oil

1/2 tsp mustard seeds

1/4 tsp asafoetida

1/2 tsp turmeric powder

Method

1. Drain the soaked chana daal. Grind it to a coarse paste adding salt to taste, red chili, green chili, asafoetida, turmeric powder, cumin seeds.

2. Spread the chana daal paste in a pressure cooker container. Steam for 2-3 whistles. When it is cooled down, crumble it and set aside.

3. Meanwhile, heat oil in a kadai. Add all the ingredients for tempering. Add chopped bittergourds. Add 1 tbsp water. Cover and let it cook for about 10 minutes or so till bittergourd is tender.

4. Add red chili powder, salt to taste (remember you have already added to the chana daal paste too!), sugar.

5. Add crumbled, cooked chana daal paste. Stir so everything is nicely mixed.

6. Stir in chopped coriander leaves.

7. Serve hot with chapatis.

Note -
If you really love your bittergourds, do not throw away the peels. Recipe coming next!!:-)

Attukula Attu (Poha Dosa) - Tomato Chutney

Attukula Attu (Poha Dosa) - Tomato Chutney

among the myriad varieties of dosas, a special mention must be made of Attukula dosa which also goes by the name of ‘Sponge Dosa’ because of its soft and spongy character. Friends who have tasted this dosa for the first time at our home have asked for the recipe. Sponge dosas are light and soft in the center with a slight crisp along the edges, simple yet delicious.

Rice, rice flakes (poha/attukulu) and fenugreek seeds are soaked in sour buttermilk overnight and ground to a smooth paste, the next morning. Unlike the masala dosa, here the dosa batter is not made into a large concentric circle on the tava. Ladleful of batter is poured on a hot tava to spread on its own, covered with lid and cooked to a soft and spongy texture.

For Attukula Dosa:

2 cups rice
1/2 cup attukulu/poha/aval/rice flakes
3 1/2 cups thick buttermilk (sour)
1 tsp methi seeds
1/4 tsp cooking soda
1/2 tsp salt
oil as required

Soak rice, poha, methi seeds in thick buttermilk overnight (8-10 hrs). Next morning, grind to a smooth paste. The batter should be of pouring consistency. Add salt and cooking soda and combine well. Leave aside for 2 hours.

Pre-heat an iron tawa on high for half a minute. Do the water test (sprinkle few drops of water over the hot tawa such that it sizzles) and reduce heat. Pour a large ladle full of dosa batter in the center of the tawa and gently with the back of the ladle make a very slight circular motion (as shown in the picture below) or just let the batter spread on its own naturally. Pour a half a tsp of oil like drops along the edge of the dosa. Cover with a lid and on medium heat let the dosa cook for a minute till the rawness disappears and the dosa browns. Flip the dosa and let it cook for a less than half a minute (need not cover with lid). Flipping the dosa and cooking on the other side is optional.

For Tomato Chutney:

2 large tomatoes
1 tsp cumin seeds
2-3 green chillis
pinch of asafoetida
1/2 tsp salt
3 1/2 tsps oil

Heat three tsps oil in a pan, add a tsp of cumin seeds and 3 green chillis and saute for a minute. Add 2 large sliced tomatoes and saute till they turn soft. Turn off heat and cool. Grind the sauteed tomatoes along with salt to a smooth paste (no water). For tempering, heat half a tsp of oil in a pan, add a half a tsp of mustard seeds and let them splutter. Add a dry red chilli, few curry leaves and pinch of asafoetida and turn off heat. Pour this seasoning over the chutney and serve with sponge dosas.

Allam Pachadi - Ginger Chutney

Allam Pachadi - Ginger Chutney

A simple every day ingredient that adds punch to our meals is ginger. I cannot emphasize enough the amazing healing and medicinal properties of this knobbly rhizome that have been vividly described in Ayurvedic texts. Those of you who love ginger or like to include ginger in your diet, try this recipe. Though ginger plays the lead role in this pachadi, its flavor is not overpowering. The pungency of ginger is perfectly balanced with the sweetness of jaggery and tangy tamarind. With just a hint of garlic, some protein boost in the form of lentils and topped with toasted mustard seeds this pachadi makes a great accompaniment to idlis, dosas and vadas.

Allam Pachadi Recipe

Prep & Cooking: 15-20 mts

Serves 3-4 persons

Cuisine: Andhra

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Ingredients:

1 1/2″ to 2″ ginger root, remove skin, slice (reduce if you can’t take spice)

1 tbsp split black gram dal (minapa pappu)

1 1/2 tbsps bengal gram (senaga pappu)

1 green chilli

2 dry red chillis (adjust to suit your spice level)

2 garlic cloves (optional)

small lemon sized tamarind

2-3 tbsps grated jaggery

1/4 cup water (adjust)

salt to taste

2-3 tsps oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

6-7 fresh curry leaves

1 tsp oil or ghee

1 Heat a tsp of oil in a non-stick pan. Add the split gram dal, bengal gram and let them turn slightly red and a nice aroma emanates. Add the red chillis, green chilli and garlic and saute for a minute. Remove and keep aside.
2 In the same pan, add the remaining oil, add ginger and saute till it turns red (approx 3 mts). Remove from heat and cool.
3 Grind the roasted dal mixture, sauteed ginger, tamarind, jaggery along with salt, to a slightly coarse paste by adding about one-fourth cup of water.
4 Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds. Add this seasoning to the ground pachadi. Serve with idlis, dosas or vadas.