PALAK MUTTON

Palak mutton...

 

 

Ingredients:

1 kg goat mutton
1/2Kg Spinach chopped fine
1-2 tsp ginger garlic paste
2 medium tomatoes grated
1 tsp coriander Powder
1 tsp red chili powder
2 onions chopped fine
1 tsp grated ginger
3-4 tablespoons cooking oil
Salt

METHOD

Add 2-3 tbsp oil in a pressure pan.
Add the grated ginger, half of chopped onions to
the oil and fry for few seconds.
Now add meat to the pan. fry for a minute.
Add a little salt and 2 cups of water.
Close the pressure pan and allow the meat to cook till soft. (upto 3-4 whistes)
Once meat is cooked, strain out the water and keep aside as stock.
In another Pan, Heat the remaining oil.
Add the remaining chopped onions and fry till light brown.
Add salt, coriander powder, chili powder, ginger garlic paste
Fry until it leaves oil.
Add tomatoes and spinach and a little of the meat-stock that you had kept
aside.
Cook till tomatoes and Spinach is done and the water is dried up.
Add the cooked meat to this mixture and stir fry until it leaves oil.
Simmer for a while and keep gravy as per your choice
Serve hot with rice or roti.

VEGGE CRUNCHY CHOPS

VEGGE CRUNCHY CHOPS

 

INGREDIENTS
1/2 cup chopped button mushrooms
2 potatoes, boiled and peeled and grated...
1/2 cup chopped green bell pepper
1’ grated ginger
1tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp amchur
1/2 tsp cumin seeds
Grated paneer ¼ cup
salt
oil to fry

For coating:
2 table spoon maida/all purpose flour
1/2 cup bread crumbs

Method:-

1. Steam mushrooms and bell pepper.

2. Drain all the water out from vegetables and keep aside. Dry them on kitchen towel

3. In a big bowl, add mashed potatoes, cooked vegetables, paneer, ginger, all the spices, including salt.

5. Mix everything well by hand. This is the chop mix.

6. In a separate bowl add maida/all purpose flour and mix it with 1/3 cup water. Mix well so there are no lumps.

7. Spread bread crumbs in a plate

8. Make patties out of mixture.

9. Dip in maida batter and then roll over bread crumbs.
10, Fry in hot oil till crispy n crunchy

Peanut Garlic dip

Peanut Garlic Dip

Ingredients

Green chillies - 3-4...
Garlic cloves- 5-6
peanuts w/o skin 1 cup
Cumin seeds - 1 tsp
Oil - 2tsp
Amchoor powder 1 tsp
salt


Method:

Wash the green chillies and chop.

In a kadhai, put oil and heat well. Add chillies and fry .

Add the cumin seeds and fry for half a minute.

Now add the garlic and peanuts and fry for about 5 minutes till the it gets properly sauteed and roasted

Let it cool and transfer it into a grinder Jar.

Add salt and Amchoor and mix it all well and grind to a smooth paste using little warm water.

The roasted aroma gives nice flavour to dip.

Enjoy with any Starter.

Paneer Malai Tikka

Paneer Malai Tikka

 INGREDIENTS

500g paneer...
1 tsp cumin powder
1 crushed green chilli
1 tbsp lemon juice
1/2 cup cream /malai
1/2 cup hung curd
2 tsp garlic paste
1 tsp black pepper
Salt

METHOD

Cut the paneer into cubes and grill / shallow fry in pan. Keep aside.

Mix cream, hung curd and all other ingredients well.

ADD in grilled paneer and leave to marinate overnite in refrigerator.

Next day takeout. When at room trpm. HEAT WOK and add 2 tsp butter. Add marinaded paneer with all marination.

Cook off on a medium to high heat for 10-20 mins.

Serve with rotis.

Son In Law Matter Paneer

Son In Law Matter Paneer

 

This is made in many dogra families.

As there should be a smooth grvy and lots of big paneer cubes to show extra love.

 

 

Ingredients

 

Paneer big cubes-1 cup

Mattar(peas)-1cup

Grated Onion -1

Grated Tomato-2

Ginger garlic paste -2tbsp

Cumin seeds-1tsp

Bay leaf -1

Turmeric powder-1tsp

Coriander powder-2 tsp

Red chili powder-1/2 tsp

Kasoori methi-1/2 tsp

Salt to taste

Coriander leaves

Mustard Oil

Freshly roasted and grounded cumin seeds 1 tsp

Desi Ghee - generous

 

Method:

 

Heat oil a kadai. Fry paneer cubes .

Keep in bowl of warm water with pinch turmeric powder.

Dry roast kasoori methi snd keep aside.

Boil peas in water with pinch baking soda. This way they retain green colour.

 

Heat 2tbsp oil in kadau add cumin seed when they starts crackle add bay leaf and onion sauté for few minutes and add tomato and sautee till oil leaves sides.

 

Add ginger garlic paste and fry till pink colour.

Add turmeric powder,red chili powder, coriander powder and salt mix well.

 

Add paneer, peas and 1 cup of warm water and bring to boil.

Cover and cook for few mins.

 

 

Add roasted kasoori methi and cook till thick gravy forms.

Sprinkle roasted grounded cumin seeds.

 

Turn off the heat and garnish with coriander leaves snd pour desi ghee.

Serve hot with rotis.

Shahi Khumb Masala

Shahi Khumb Masala

 

Ingredients

 

2 packets of button mushrooms (400gms)

1 cup of yogurt

4 tbsp of cream

1 tsp ginger paste

1 tsp garlic paste

kashmiri red chilli powder 1 tsp

pinch haldi

 

coriander leaves (chopped)

Refined oil 4 tbsp

 

For special garam

 

2 black cardamoms

2 green cardamoms

1 tsp cumin seeds

1/2 tsp black peppercorns

2 cloves

1dry red chilli

 

Method:

 

1) Dry roast the ingredients for special garam masala and then grind them into powder.

 

2) Now marinate the mushrooms with the special garam masala powder,haldi, yogurt, cream, ginger and garlic paste. Refrigerate for an hour.

 

3) Heat oil in a pan.

 

When oil turns smoking hot, add marinated mushrooms and sautee them. Add salt and red chilli powder

 

4) Add 1/2 cup water. Cook covered till mushroom cooked at a very low heat

Reduce the gravy to thick consistency.

 

5) Add chopped corriander and green chilli.

 

Serve

Zeera fish pakoda

ZEERA FISH PAKODA

Ingredients

Any Firm white fish 8-10 pcs

  Freshly grounded roasted cumin 3-4 tbsp

Besan /gram flour  ½ cup

Red chilli flakes 2 tsp

 Garlic crushed 2 tsp

Salt

Method

1.Keep all fish pieces in salted water in a bowl for one hour.  Remove each fish piece with hand and keep aside

In a small bowl combine cumin, besan, salt, red chilli flakes , garlic . Mix well and add little water to get dip like consistency .

2 Put wok over heat with oil and heat till smokey

Put each fish in a besan dip and fry carefully in hot oil.

3. .When the fish is cooked through, remove from wok and serve immediately.

Potato Pancakes

Potato Pancakes

with an Indian twist

Ingredients

2 big boiled potatoes
1/4 cup chopped corriander leaves
1 large egg, beaten
fine flour 1/2 cup
milk 1/2 cup
Salt and freshly ground pepper to taste
Vegetable oil for frying

Method

1. Peel the potatoes and  mash well. 

2. Mix the mashed  with corriander leaves, beaten  egg, flour , milk and salt and  pepper in big bowl.

Mix well to make smooth batter

3. Heat non-stick pan and coat with a thin film of vegetable oil.

Take enough  potato mixture in big spoon snd pour in pan  and flatten to mske circular shape.

Flatten with a large spatula, and fry for a few minutes until golden.

Flip the pancake over and brown the other side.

Repeat for another pancake

Serve immediately with dip of your choice.

I made grated radish and hung curd dip.