Friday, February 28, 2014

Spicy Lamb or Beef Mince Cutlets



½ kg mince (Mutton/Beef) washed & strained.
1 small onion
3-4 flakes garlic
1 inch ginger
2-3 green chilies (as per taste)
Salt (as per taste)
1 Tbsp  White Vinegar
¼ tsp turmeric powder

Put all the above ingredients in a pot and boil for 10 minutes till all the water gets absorbed.
Cool the mixture and now blend it to a smooth paste along with 2 slices of bread.
Make small patties, Brush them with egg wash then coat it with fine semolina or bread crumbs.
Shallow fry the cutlets and enjoy with mint chutney.
You can make a big quantity and freeze. Directly remove from the freezer and deep fry them in hot oil then reduce the flame  & cook on slow flame…..

Lamb Chops braised in a puree of green Indian herbs .. aka Mutton champ Hariyali

During the weekend we visited our local butcher who showed  us a lovely rack of lamb chops.. It was pink and juicy and we did not hesitate picking it up. Ended up making a great dish of juicy lamb chops...




1 Kg Mutton Chops (nicely washed & strained)
3 big onions thinly sliced
2 med. Tomatoes  finely chopped
4- 5 Tbsp Oil

Masala for grinding:
Grind the be low to a smooth fine paste with enough water.
1 big bunch of coriander leaves (picked  & washed)
1 inch pc of ginger
5 green chilies (add more if you like it spicy or reduce if you want it less spicy)
6-7 flakes of garlic
½ tsp cumin seeds
3 tsp coriander seeds
4-5 black peppercorn
Small ball of tamarind
1 Inch pc of cinnamon
4-5 cloves
1 star anise

Take a pot heat oil add sliced onion and fry till it is golden brown. Now add the tomatoes & fry well.
Add the ground paste and fry well till it starts leaving the oil & sides of the pot.

Add the chops, salt as per taste. Add   1 & 1/2  cups of water  and let the chops cook on slow flame for 30-45 minutes until the meat is tender  & the gravy is thick. (if you want thin gravy add another cup of water) enjoi with green peas pulao or plain rice or Naan.

Would suggest making this dish at least 8 hours in advance to allow the meat to soak up the flavours, however it is equally good if you cant resist the temptation to wait..Enjoy

Tuesday, October 29, 2013

Quick & Easy Fiery Mutton Curry

The process may be a bit long..but its very simple and quick if you can do both processes together



Pressure cook the meat with the below mentioned ingredients:

1 kg lamb / mutton (meat with bones)
1 large onion chopped
3 chillies slit
4 to 5 garlic cloves chopped roughly
3 bay leaves
5 to 6 pepper corns
3 to 4 cloves
3 cardamom pods split open
1.5 tsp salt
1 tsp haldi

Pressure cook the meat in a pressure cooker with the above ingredients until tender. You can discard the bay leaves and full spices. Keep aside to mix in your gravy mixture.

For the gravy

2 tbsp oil
4 large onions chopped finely
1 pod garlic chopped finely
2 green chillies slit
2 tbsp ground Kashmiri chilli paste
1 large tomato chopped
1 tbsp vinegar

Brown the onions well in oil. Add garlic and fry till garlic has cooked through or till it has turned lightly brown. Add chopped chillies and chilli paste and fry well for 5 to 10 minutes till the chilli paste is cooked and oil starts leaving the pan/dish. Add tomatoes and let it simmer till cooked. Add a little water if required to break down the tomatoes and to avoid burning. Once tomatoes are cooked add the vinegar.


Finally mix all the contents of your pressure cooker to this mixture and let it simmer on slow fire for 20 to 30 minutes to absorb the flavours. The gravy is usually a thick gravy and water may be added if required to make the gravy thin.

Sunday, October 27, 2013

Prawns in Schezuan Sauce



15 large prawns shelled with tails on, and butterflied (split open from the back)
Marinate Prawns in 1 tbsp soya sauce, pinch of salt, pepper powder & sugar, mixture of red and yellow colour preferably foster clarks for 15 min
Add 1 egg yolk, 1 tbs of flour, 1 to 2 tbsp of rice flour to the prawn marinade. Mix well and deep fry for a few minutes till cooked.

For the Sauce
2 pods of garlic finely chopped
5 green chillies finely chopped
2 tbsp red chilli paste ( I use a paste made of Kashimiri chillies as it is mild and gives a deep red colour)
2 tbsp Soya Sauce
5 tbsp ketchup
2 tbsp vinegar
½ tsp pepper powder

In a wok fry garlic till lightly browned. Add chillies and red chilli paste and fry well till the chilli paste has cooked through or else the raw smell of chilli paste will linger in your sauce.

Add soya sauce, ketchup, vinegar and pepper. Fry for a few minutes till well combined.  Toss Prawns in it and stir well till the sauce has coated the prawns.

If you need extra gravy, add some water to your sauce mixture and then thicken with a mixture of 1 tbsp cornflour and 3 tbsp water before adding prawns.


Serve with fried rice or noodles

Sunday, February 24, 2013

Gulab Jamun





Ingredients
1 cup / 110 gms Milk powder
2 tbsp/ 20 gms all purpose floura pinch of soda bicarb
4 1/2 tbsp Milk
1 tbsp ghee
For frying the Gulab Jamuns enough oil and 2 Tbsp ghee to deep fry.


For Sugar Syrup
2 cup sugar
1 1/2 cup water
1/4 tsp cardamom powder
Take sugar and 1 1/2 cup of water in a pan , put it on medium flame till it becomes thick. Add the cardamom powder and keep it aside.


Method :
Take the milk powder,all purpose flour,ghee,soda bicarb and mix it well. 

Now slowly add the milk and knead it gently to a soft dough,keep it aside for 5 minutes. 
Divide the dough into 12-13 balls equally and roll it in your palms gently to form into balls, making sure that there are no cracks.




Heat the pan with oil and ghee on a very slow flame, once its little hot drop 10 balls into the oil and keep stirring lightly with a ladle so it gets evenly cooked and there is nice dark brown colour.



Strain it and now add it to the luke warm sugar syrup. Let it soak in the syrup.. Enjoy

Wednesday, February 06, 2013

CHOCOLATE CAKE



125 gms butter (room temp.)
100 gms icing sugar
200 gms sugar
160 gms flour
30 gms cocoa powder
1 tsp baking soda
1/2 tsp baking powder
25 gms grams dark chocolate grated
1 tsp vanilla essence
2 eggs ( room temp.)
1 cup milk (room temp.)


1.  Preheat Oven to 180 deg C. Grease a 5 inch deep  round or
     square pan. Line the base with butter  paper.
2.  Beat butter and sugar till light and creamy approx. 5  minutes. 
3.  Mix the flour, cocoa, bicarb, baking powder. Pour  it slowly
       in the sugar and butter mixture. Beat until smooth. 
4.  Add the eggs one by one then mix in the milk.
5.  Add vanilla essence. Mix well.
6.  Pour the mixture into the prepared baking tin.  Bake for 40   
     minutes or until skewer comes out clean. 
7.  Let the cake stand in the tin for 5 minutes now turn it on wire
     rack & cool. Sprinkle Icing sugar. Decorate it with Choco 
     leaves.


For Choco Leaves :


50 gms of grated white or dark chocolate as you like

1 tsp unsalted butter.
Fresh rose leaves , washed and dried.

Melt the butter and chocolate in a small glass bowl in the microwave for 20-25 seconds. (Note : Keep this melted chocolate glass bowl in another bowl of little boiling water to keep the chocolate in melted stage or else it will harden).
Take a  new painting  brush with thick bristles, dip in the chocolate and apply on the leaves and leave it to dry in a tray covered with foil.
Peel the choco leaves once completly dry and use it to decorate.