Mutton Yakhni Pulao

Mutton Yakhni Pulao!

Recipe credit: Dolly sachdeva

Mutton Yakhni Pulao is a rich, aromatic rice recipe inspired from Kashmiri cuisine.The spices in this dish add in a beautiful and subtle flavour to this dish.This recipe does not include curd,unlike yakhni recipes.

A must try for all .

ps: I do not claim this to be an authentic yakhni pulao recipe J

Ingredients:

1 kg mutton (I used mutton shanks majorly)

7-8 garlic cloves (just peeled,and uncut)

2 inch piece of ginger

Brown onions (3 onions sliced )

Salt

2tsp coarsely ground black pepper

1 tsp coarsely ground red chillies

Ghee

1 glass rice (appx 2 ½ cups )

2 glasses warm water

Spices:

1 black cardamom

5 green cardamoms

4-5 cloves

1 cinnamon stick

1 bay leaf

Step 1:

Soak the rice in water for ½ hour.In a pressure cooker add in the mutton,spices,ginger ,garlic,2 glasses of water and salt. Pressure cook this on a slow flame till 1 whistle only.Allow it to cool. Strain the yakhni (stock) keep aside( discard the spices).Keep the mutton aside on a plate and pat dry it.

Step 2

Take a heavy bottom vessel in which the yakhni pulao shall be made. Heat some ghee and slightly seal each mutton piece on both sides .Once done,add in the rice,2 glasses of the mutton stock and the brown onions. Add salt if needed. Now add in the black pepper and the coarsely ground red chillies. After one boil,take it off the gas and place the vessel on a flat Tawa   (flat pan).Cover/seal it nicely and allow the pulao to cook  for 15-20 minutes till well done.

Step 4:

Take off heat and enjoy the aromatic yakhni pulao.

Protein Ladoos

Saw this recipe last nite on Sarah Tod's show on foxlife. This is a real gud way of having dry fruits like walnuts on a daily basis.Easy recipe.Kindly adjust dates as per sweetness needed.
I made a small quantity, kindly increase accordingly.

Recipe:

9-10 walnuts
4-5 seedless dates
6-7 almonds
2tsp cocoa powder
1tsp coconut powder

Method:

Blend all this besides the almonds .Once blended well,add in the almonds .Blend a little to keep the almonds coarse,adds a gud texture.Roll them into small ladoos.Enjoy post a workout n during winters :)

Honey Glazed Chicken !

Gok's Honey Glazed Chicken !

Came across this recipe on Gok cooks Chinese n just loved it.

Ingredients:

4 Thigh Boneless pieces 
2 garlic cloves chopped
1tbsp thin sliced ginger 
1red chilli
Oil
Chives (recipe calls for spring onions,but I used chives)

Sauce: (mix all together)
5 tbsp water
1tbsp honey
4tbsp soy sauce
Lemon juice

Ps: very less salt needed as soy sauce is salty.plz taste and add if needed.

Method:
Heat oil in a flat pan,and cook chicken on both sides till 
almost brown (takes 5mins).Remove and keep aside.Now in the same pan saute the ginger and red chilli well ,now add in the chive leaves and garlic.After 2minutes add all the mixed sauces and chicken.Cover and cook till the entire sauce sticks to the chicken.Garnish with chives and black pepper. Yummy chicken is ready to be had with a Cold beer !

Nebu Mutton Korma

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An amazingggg  recipe:

Nebu Korma
Recipe Credits Dr Izzat Husain

1 Kg Mutton
150 Grams Desi Ghee
2 Cups Fried Onions.
4 Teaspoons Red Chili Powder.
6 Teaspoons Coriander Powder.
2 Teaspoons Ginger Paste.
2 Teaspoons Garlic Paste.
Bayleaf.
8 Green Cardamon.
10 Cloves.
2" Cinnamon Stick.
1 Teaspoon Ginger Powder.
Salt
1 Teaspoon Garam Masala.
5 Teaspoons Lemon Juice.
100 Grams Amul Cream
Step One; wash mutton properly, add one tea spoon salt, one tea spoon red chilli powder, one cup fried onions, ginger powder and lemon juice mix well and in a side to marinate for one hour .

Step Two; put a pan on slow fire, pour desi ghee add bay leaves, cloves, cordomom, cinnamon .When aromatic add red chile powder , after 15 seconds add coriander powder and ginger garlic paste cook till that raw smell goes then remaining one cup fried onions and pre merinated mutton, add some more salt according to taste with

Now add cream and gram masla powder cover your pan or pressure cooker keep on very slow fire for 40 to sixty minutes. Garnish with coriander leaves serve with crisp Rot or with long grain rice.

I made the following changes ,I reduced the amount of ghee and 1spoon of red chilli powder n added 2green chillies.And smoked it at the end wit Koyla n ghee...

Bhuney Pyaaz ,Tamatar ,Baingan ka Bharta!

My helper who is from Bihar told me about this method of making bharta,am sure they'res wud be more yummier coz of cooking on the chulha.But nevertheless it was yumm.Basically everything needs to be charred before chopping.

Ingredients:

2 big size Bringals
3medium size onions
3 tomatoes
2 cloves of garlic
Salt
2green chillies
1/4 tsp red chilly powder
Oil

Method:

Peel the onions and roast them on the gas directly till slightly charred ,chop and keep aside.The same way char the tomatoes,peel and chop to pieces.Roast the garlic and brinjals too.Remove the skin of the brinjals,check and mash it well.Now heat oil in a pan,saute the green chillies.Add in the onions and saute till slightly translucent,i like it wit alil crunch.Now add in the salt,chilly powder,tomatoes and chopped garlic,saute for 5mins and add in the roasted brinjal.Now let this bhuno really well till the tomatoes get cooked and it leaves oil.Garnish with coriander leaves and enjoy wit hot chapati's !!

Mutton Curry

Ingredients:

1kg mutton (mix of chaap,nalli n gol meat)
1/2kg onions (sliced)
3 tomatoes (pureed)
1 tbsp grated ginger
1tbsp chopped garlic
Mustard oil
Salt

Masala paste,dissolved in 1/2 cup water:

2tsp garam masala
1tsp red chilly powder
1tsp coriander powder
1/2tsp turmeric powder
Salt

Khada Masala:

1cinnamon stick
1tej patta
3-4cloves
3 green cardamoms
2 dry red chillies

Method:

Heat mustard oil in a cooker till it reaches its burning point.Then add in all the khada masala's ,now put in the onions and saute till golden brown.After it's done put in the mutton and salt and cook on high flame for 10mins to seal it's juices.Now bhuno the mutton on medium heat for good 15- 20minutes till the onions blend with the mutton.Now tilt the cooker for the oil to come on one side ,add the ginger garlic to this and saute well.Next pour in the masala paste and give it a good mix for 5minutes ,add in few splashes of water if needed.Add the tomato puree to this till the gravy leaves oil.Depending on the amount of gravy needed add hot water to it.Put in the lid and pressure cook for 2whistles.Before serving ,heat some charcoal ,place it in a steel bowl and place this over the mutton curry,pour ghee (clarified butter)and cover the lid for 5-7minutes.Smoky Mutton curry is ready!

ps: Many would be skeptical to use mustard oil but believe me it is healthier and much lighter.And the taste it adds to the mutton is just yummmm!!

Dahi Nimbu Chicken

Dahi Nimbu Chicken

Ingredients:
chicken -4 leg pieces + 4 boneless thigh pieces
4tsp ghee
2tbsp dahi(Thick curd)
1tsp ketchup

Marinade:
2 green chillies
2 red chillies
1tsp cumin seeds
1tsp peppercorns
1 clove
6-7 garlic cloves
Juice of 1lemon
Salt
1tsp oil

Method:
Grind the ingredients mentioned under the marinade and apply it and the dahi on the chicken pieces.Marinade for 4-6 hours.Heat Ghee in a kadai and pour in the chicken along with the marinade.cover and cook till well done.Add very splashes of water in between.When almost done
Just add in 1tspn ketchup to balance the spices.Cook for few more minutes and serve with rice.Light and yummmm! 

Mint and Apricot chutney

Mint n Apricot chutney !

I happened to get dried apricots from the orchards in ramgarh bunglows.The caretaker there gave me dried apricots and taught me this yum dish.

Ingredients:
1 tsp jeera
Salt
2green chillies
5-6 dried apricots soaked in hot water for 20mins (you can use the fresh fruit too)
2 cups of mint leaves
Lemon juice
1/4 tsp sugar

Method:

Take out the soaked apricots and grind it together with all the ingredients mentioned above,add a little water if needed .And it's ready!!

Paneer Makhni (chef style)

Paneer Makhani

I've made this dish earlier in a slightly different manner, but i feel this is a much easier and tastier way of making it.Earlier i used to saute the masala before grinding but simply steaming it is much better.
 Recipe courtesy : chef Kunal Kapoor

Ingredients:

1. 250gms  cubed paneer .Soak the cubed paneer in 3-4 tbsp milk
2. 4 tomatoes (chopped in big chunks)
3. 1  small onion (chopped in chunks)
4. 3-4 flakes garlic
5. salt
6. 1 tsp kasoori methi (dry fenugreek leaves) +2 green cardamoms
7. 1/2 tsp each red chilly powder n black pepper powder
8.1inch piece ginger +3-4 cashew nuts
9. 1 tsp butter
10.1 tsp ketchup (I added a pinch of sugar)
11. 3 tsp butter

Method:

Heat a deep vessel,add in all the ingredients from number 1 to 9.Now add in hot water just enough to cover it.Mix it and let this entire mixture steam till all is mushy.Allow it to cool .Grind this mixture.Now heat  3 tsp butter in a pan add in the mixture ,add in ketchup or sugar and cook for 7-10 minutes till the oil seperates.Once done add in the milk first in which the paneer is soaked ,stir for a minute ,Add in more kasoori methiand now add in the paneer and take it off the heat .Cover and keep it aside. Add in a tadka of ghee and 1-2 red chillies  to give it the final touch.

* i usually do not cook the paneer much as it tends to get rubbery,the original recipe called for stir frying the paneer in butter but i deviated from that.              ** the original reciped called for additon f cream at the end,but i skipped that.please feel free to add it for a creamier consistency

Caramel Custard

Recipe courtesy: Sanjeev Kapoor

Ingredients :

     Sugar  ¼ cup for caramelization,1/2 cup to be used later

Milk 2 1/2 cups

Eggs 4

Vanilla essence 1 teaspoon

Pinch of cinnamon powder

Method :

Heat a flat pan and add quarter cup of sugar in it. Add a few drops of water and heat till the sugar caramelizes,till you get a brown color. Pour the caramel into a mould and let it settle by cooling.I kept it in the freezer for 15mins.

Heat 4 cups of water in a cooker or deep vessel.Place a metallic ring inside.

In the mean time,Heat milk either in a microwave oven or on gas flame. Break eggs into a bowl,whisk and add half cup of sugar, vanilla essence and cinnamon powder  and mix gently with a whisk. Add warm milk and mix. Strain the mixture. Pour the egg-milk mixture into the mould with the caramel and Cover it with  a aluminium foil and place it in the cooker. Cover with lid and steam for thirty-thiry five minutes. Do not use the whistle. Remove when done.

Allow it to cool outside first for 15 minutes then keep in the fridge to cool.After half n hour take it out loosen the sides of the custard and turn it upside down on the serving plate.Now keep it in the freezer for 2-3 hours before you serve.an all time favourite for kids….Enjoy it chilled!!

Gajar Koshimbir

Gajarchi Koshimbir !
A Traditional maharashtrian salad which i had at a dear friend's place in mumbai,simply loved the ingredients used.I used a mix of both carrots and bite sized cucumbers.(traditionally its made seperately)

Ingredients:
2 carrots (grated)
1/2 cucumber (cut in small pieces)
1 green chilli chopped
crushed peanuts as per taste
salt
1tsp lemon juice
1/4th tsp sugar (optional)

For tempering:
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp jeera
pinch of asafoetida
few curry leaves

method:
Peel and grate the carrots,add grounded peanuts,salt,lemon juice,cucumbers ,chillies and sugar .Mix and allow it to chill.Now heat oil in a pan,add the asafoetida,mustard seeds,cumin seeds and curry leaves.Allow this to splutter.Pour this over the carrot mixture.Mix and serve it chillled.Tastes Yum !

Kerala Chicken Roast

Kerala Chicken Roast !!

Ingredients :
1/2 kg chicken ( legs and thigh pieces)
2tbsp Ghee
2 onions chopped
Green chillies
2 sprigs of curry leaves
2tsp rai
2tbsp vinegar
2 tbsp grated coconut (I used dry coconut)

Marinade:
1 tsp coriander powder
1/2 tsp turmeric powder
1tsp red chilly powder
1tbsp of lemon juice
Salt
1/tsp garam masala
1tbsp ginger garlic paste
1tbsp oil

Method:

Mix all ingredients together mentioned under the marinade and apply it on the chicken.Marinade chicken for 4-5 hours.Heat the ghee in a pan and splutter the rai seeds (recipe online called for cumin seeds,but with curry leaves I prefer rai).Add in the chopped onions and saute till slightly translucent.Now add in the curry leaves and grated coconut.Saute for 5 minutes. Now add in the chicken with the marinade,add few splashes of water in between and add the vinegar too.Cook till the chicken is well done.Drop in 2-3 green chillies for extra spice.Allow the masala to liptofy with the chicken n ur yummy chicken is ready.

Ambarsari Aloo Kulcha

Ambarsari Stuffed Aloo Kulcha !

I Got this recipe from Jaspreet Narula ji ...Thank you Jaspreet Ji for the lovely recipe...all just loved it at home.
I used all the ingredients mentioned below mhowever while kneading the dough did not add the curd and milk mix seperately,added everything together ....

For kulcha:
For the dough
Flour 2cups
Wheat flour 1cup
Salt
Baking soda 1/4tsp
Baking powder 1tsp
Sugar 2tsp
Curd 2tbsp
Milk 2tbsp
Ghee 2tbsp
Butter for topping
For filling 
Boiled potatoes 4 medium
Chopped green chilies 3-4
Chopped onions 2small
Salt 
Red chili powder 1tsp
Jeera powder 1tsp
Anaardana powder 1tsp
Garam masala powder 1tsp
Green coriander as required
Method
For filling - mix all ingredients, adjust the seasoning and keep aside.
Prepare the dough - take a bowl and sieve flour, wheat flour, baking soda, baking powder and salt. Add around 1cup of water and knead into dough. Now in a separate small bowl, mix curd, sugar and milk and add this mixture into the dough. Knead to a smooth and soft dough. Keep it covered with a moist cloth for around 15 min. Now pour in melted ghee and knead the dough well till it incorporates all of the ghee. Keep it for around a couple of hours covered with a moist cloth.
Preferably, we need a tandoor but I used a pressure cooker and used it as a tandoor over the gas flame. This method is now used quite commonly all around.
Divide the dough into equal sized balls - one by one roll it, stuff with the potato mixture and roll into naan like shape, apply little water on both side and stick the kulcha on the inside of the pressure cooker which is already heated over the flame. Once the kulchas are cooked and you get the crispy brown crust, apply butter and serve hot.

Soya Paratha (dill leaves)

Ingredients:

Soya leaves( dill leaves)

Besan  (gram flour)

Atta (wheat flour)

ghee 

Chop soya leaves (fine cut),mix in a little besan n atta.Add salt,amchoor,ajwain( carom seeds),green chillies,hand crushed coriander seeds ,amchoor ,achaar masala (optional) n knead it with milk only( makes it soft and reduces the sharpness of soya leaves).roll it n apply some ghee in the centre and make ur parathas; )

Gatte ki Sabzi

Besan Ke Gatte!

Soft Besan ke Gatte’s guaranteed for sure….this recipe is my variation with the use f onion n tomatoes!

Ingredients:

2 onions
2 tomatoes (puree)
1/2 cup beaten curd
1 tsp saunf (powder)
1 tsp coriander powder
½ tsp jeera
1 tsp chopped ginger
2 dried red chillies
1/2tsp red chilly powder
Salt
Pinch of heeng
Ghee/oil

For the Besan gatte:

3 cups besan
3 tbspn curd
½ tsp saunf powder
½ tsp achaar masala (optional) (aam ka achaar)
A pinch of heeng
½ tsp turmeric powder
½ tsp red chilly powder
Oil (I put appx 2-3 tbsp ,adjust this just enough to bring the dough together first)
Water to knead the dough (little required)
½ onion chopped
salt

Method to make the Gatte:

Mix all ingredients mentioned under besan gatte,except water.First bring the mixture together then gradually add water accordingly to make a soft dough.Take small portions and roll each portion them in cylindrical shape(appx ½ inch thick).Boil water in a deep vessel ,when it reaches the boiling point,slowly add the cylindrical rolls.Steam them for appx 8-10 minutes.Cut a small piece and taste before taking them out.If well done,remove the rolls on a plate (do not discard the water).Procedure for gatta is done. .

Method for the Gravy:

Make a coarse mix of onions n ginger in a mixer.Now heat Oil/ghee in a pan.Temper the dry red chillies,jeera and heeng.Now sauté the onion mix till brown. Add coriander powder,turmeric powder,red chilly powder and salt.Add the tomato puree and cook till it leaves oil.Now add the besangatte and the water it was steamed in.Cook till the gravy leaves oil.Take off heat and sprinkle saunf powder and after 5 minutes add beaten curd.Your Yummy gatte ki sabzi is ready!!

Kerala Fish Curry

Kerala Style Fish Curry

A simple and delicious recipe!
recipe courtesy :piyush wadhwani

Ingredients:
1. 1 kg Betki fish
2. 4 medium sized finely sliced onions
3. 2 medium sized tomatoes pureed
4. 3 tbsp refined oil
5. ½ cup tamarind water
6. 2 tsp mustard seeds
7. 8-10 kadhi patta leaves
8. 200 ml coconut milk thin in consistency
9. 6 dry red chillies(I used 3 red chillies soaked in water for 30 minutes) ground into fine paste
10. 3 tsp kashriri red chilli powder (used 1tsp)
11. 2 tsp freshly made ginger garlic paste
12. Paste of 3 green chillies
13. 2 tsp coriander powder
14. 2 tsp jeera powder
15. 2 tsp garam masala
16. 1 tsp turmeric powder
17. Salt to taste
Method:
1. Wash fish and apply salt, turmeric and 1 tsp Kashmiri red chilli powder and let it marinate for 30-45 mins.
2. Heat oil in kadhai and add mustard seeds until splutter. Now add kadhi patta leaves, ginger garlic paste and green chilli paste and sauté for 2-3 minutes. Add finely sliced onions and cook until onions are good brown in colour. Now add dry red chilli paste, pureed tomatoes, salt and all the dry masalas and cook till oil separates. Add tamarind water .
3. Now put marinated fish and sauté on high heat for 7-8 minutes.
4. Add coconut milk and let it simmer. Adjust the gravy consistency by adding water or coconut milk. On simmering coconut milk makes the gravy thick so add water to adjust gravy consistency. Let it simmer until fish is done.
5. Serve hot with rice, idilis, appams, neer dosas, parottas, rotis. I had it with rice.