Jungli Mutton !!!

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Its not a wild goat we are cooking here but this name originally came from state of Rajasthan where the richness and flavour in the dishes are emphasised with loads of whole spices and dry red chillies as this region is deprived of enough vegetables and greenery . I have been to Rajasthan once for a college trip and that was my most hectic and learning experience ever. People are just as great as their culture and heritage and they are more than welcoming, even if you drop in without notice . My roots are from Bikaner and somewhere I connect to this place . Jungli mutton is Rajasthani version of goat meat preparation and often eaten with bajra roti . loads of dry red chilly and garlic make the dish look royal . Do try this at home !

Ingredients : 1 kilogram of goat meat pieces with bone, 1 tablespoon of red chilly and garlic paste , 1 teaspoon of ginger paste, salt to taste, 1 cup yoghurt,1 teaspoon cinnamon powder,1 teaspoon cumin seeds,  1 tablespoon Kashmir red chilly powder, 3 to 4 dry red chillies, 1 cinnamon stick , 2 to 3 large cardamoms, 1 tablespoon sliced garlic , 1 cup sliced onions, 1 bay leaf , ghee or butter for cooking.

Servings : 5 to 6

Method : Marination is a very important factor when cooking mutton . To cook red meat marination for a longer time makes it tender and soft while dish is ready . So first step is to marinate the mutton with garlic and red chilly paste, salt and keep it for half n hour. Again add in yoghurt , cinnamon powder and mix it with thoroughly and keep it in refrigerator all covered up for minimum 2 hours . Once marinated take the mutton out and heat a pressure cooker . Add in ghee and let it warm up a bit , Once Ghee is fuming hot add in dry red chillies whole ,bay leaf,  cumin seed, sliced garlic , large cardamoms, and cinnamon stick . Sauté it once garlic slices are golden and add in onion slices. Sauté it until onions are transparent and reduced half in quantity. Now add in mutton and cook for 20 minutes on high flame . after this add Kashmir red chilly powder and salt to taste and cook for another 25 minutes. Once the meat starts separating the fat and oil and mutton quantity reduces to half and colour changes to rich dark red colour its ready for pressure cooking now. Please do not think mutton is done yet to have a perfect goat meat dish we need to soften the meat by pressure cooking. add in 2 cups of water and pressure cook on high flame for 2 whistles and on low for 3 whistles. Mutton is ready and tender within to eat. Serve hot with any sort of bread or pulao . .

Mutton Keema !!!

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When I cook I always make sure I attempt my family favourites first. As they are my only source of judgement. Mutton is my families favourite meat . Though its quiet hot in India to have it on a regular basis , its still desired . Yesterday it was raining and weather was super awesome. It was half of the time drizzling or pouring down. So it was an occasion to cook mutton (Goats meat ) . I personally don’t like red meats so much but I can cook it any time for them. Its tough when you cant taste food and you have to cook it . So I always keep one of my friends or family in the kitchen who taste it and tell me what’s more or less. Yeah I need assistants some time. Lol !!!! It turned out to be spicy and tasty . Have a look below for the spice some goodness.

Ingredients :500 g  minced mutton  (Easily available in market ), 1 cup finely chopped onions, I cup chopped tomatoes, 1 tablespoon green chillies chopped,1 tablespoon garlic chopped, 1 tablespoon lemon juice , 1 teaspoon red chilly powder, 1 tablespoon garlic and ginger paste, 1 teaspoon cinnamon powder,1 tablespoon fresh cream, 1 teaspoon cardamom powder, Salt to taste, 1 teaspoon whole spices powder, Saturated fat 1.5 tablespoon.

Servings : 4

Method :  Marinate the minced mutton with salt , lemon juice , red chilly powder, ginger garlic paste, cardamom powder , cinnamon powder & whole spices powder . Keep it covered around 30 minutes. Once done heat the saturated fat ( ghee) in a pan and sauté onions and green chillies. Once transparent add red chilly powder, whole spice powder, chopped garlic and sauté it again, After 5 minutes add tomatoes , cook until tomatoes separates oil. Add the marinated minced mutton and cook for 15 minutes . The mutton will loose out lot of moisture so let the mutton cook in that moisture while its covered with a lid. After 15 minutes, just check the tenderness of the meat and then raise the flame and let the mutton dry up a bit which will take another 10 minutes. Once dobe garnish it with green chilly and serve with soft tossed in butter buns or chapati.

Penne Arrabbiata !!!

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The classic dishes always rule. No one can go wrong with these . Small here and there with ingredients are risk free when cooking such tasty , delicious treats. I wanted to relax and go slow this week . So experimenting was not my choice and I decided to make classic Italian Penne Arrabbiata. I just tried making it with fresh ingredients and not packaged sauce and I ruled ….yippie!!!

Ingredients :   2 cup Penne pasta , 1 cup fresh tomato puree , few basil , 2 teaspoon oregano, 1/2 cup black olives , 1 cup sliced onions, 1 tablespoon freshly chopped garlic, 1 tablespoon mustard and jalapeno paste, 1 teaspoon pepper powder, few parsley sprigs. Salt and olive oil for cooking , 1 tablespoon Parmesan cheese.

Servings :  4

Method :  Firstly  boil pasta adding 1 tablespoon of olive oil and 2 tablespoon of salt. Strain it and keep it aside. Heat a pan, add olive oil and garlic saute for 2 minutes. Add onions and saute for another 3 to 4 minutes and then add tomato puree, basil, oregano, pepper powder. cook until tomato separates oil. Add mustard and jalapeno paste ,finely chopped  parsley & salt to taste . For a minute you cook it and then add on pasta and stir well into the juicy sauce. Add in olives and stir well. Serve hot with Parmesan cheese as garnish and taste the Italia classic .

P.S : You may also add chicken finely diced in strips if you prefer non- vegetarian option.  In that case you just need to saute chicken strips with onions .

Spinach stuffed breast chicken in rich creamy sauce !!!

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Its not an experiment I was very calculative while trying out this particular dish as its a fusion recipe of Indian ingredients and continental cuisine. A dash of sesame gives it a nutty taste and adds on to the overall flavouring of the dish. You can eat this with garlic sautéed rice or with boiled carrots and beans as a side dish. Its a wholesome experience of awesomeness. Worth a try..

Ingredients : 400 gm of breast chicken fillet, 200 ml of fresh cream, 1 cut of finely stripped spinach leaves, 1 teaspoon of roasted sesame, 1 tablespoon of finely chopped garlic, 1 medium onion finely chopped, butter 1 tablespoon, 1 cup mozzarella cheese grated, 1 tablespoon olive oil, 2 teaspoon white pepper powder, salt to taste.

Servings : 4

Method :  There is three step involved in before that just marinate chicken fillets with one teaspoon pepper powder, salt and a teaspoon of olive oil and keep aside for an hour. Once you are done with it prepare the filling first. Heat oil in a pan sauté 1 teaspoon garlic and onions for a minute. Add spinach to it and shallow fry it until it looses out water and become crisp . Add salt to taste and roasted sesame seeds to it. Filling is ready keep it aside. Next step follows with cooking of chicken . Add butter to a heated flat pan and add the rest of the garlic to it. Place all the breast fillets in alignment and grill then for 7 to 8 minutes. Once done keep it aside to cool.  Once the chickens cools to a warm temperature slit it in the middle and fill the spinach filling inside. Third step is to prepare the creamy sauce. Add butter to a non-stick pan and also fresh cream. Heat it until a boil. Add half a cup of warm water, pepper powder, a pinch of salt and mozzarella  cheese into it. Switch of once the cheese melts. dip in the chicken with filling and keep it covered for a minute. Serve it hot with your favourite rice dish or boiled carrots and beans.

Red Thai Chicken Curry !!!

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Yet another day in kitchen experimenting new cuisines and juggling with hectic schedules. Hello Friends ! I had an amazing time cooking this Red Thai curry chicken dish . Diner will be wholesome with  This Thai curry and steamed long grain rice. With the cold breeze coming in through my kitchen window , wish for a good night sleep and yet another day at work . Till then HAPPY COOKING …….<3

Ingredients : 300 g small pieces of boneless chicken, 2 tablespoon vinegar, 1 teaspoon pepper powder, salt to taste, 2 tablespoon red Thai curry paste, 2 cups of coconut milk, olive oil for cooking, few basil leaves, few lime leaves, 1 cup broccoli finely cut into small pieces, 1 cup red bell pepper diced, 1 cup green bell pepper diced, 2 star anice.

Servings : 4

Method : Marinate the chicken in vinegar , salt and black pepper mixture and keep it for 2 hours . Once done heat oil in a pan with lid and sauté star anice in it for few seconds .Add in the chicken squeezing out extra vinegar from it   and sauté it until its half cooked then add in broccoli and cook it until it becomes tender for approximately about 5 minutes in slow flame. Add in red Thai curry, bell peppers, lime leaves, basil and cook it until the gravy leaves oil. Add in the coconut milk and cover the lid and slow the flame. Let the aroma of different herbs fuse in with the chicken and chicken cooks at right proportion in next 10 minutes. Open the lid add in more basil leaves if you have extra else just pour in the curry in bowl and enjoy the real Thai taste with steamed rice.

Zafrani Pulao !!!

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Zafrani originates from the word Zafran  means Saffron and Pulao is a nawabi rice preparation . This southern Indian Rice pilaf is very popular nawabi cuisine In India .Its a Royal dish and full justice is done to its taste when prepared with expensive Ingredient Saffron. In olden days the famous “Indian Dawat” was not complete without this particular  dish. The aroma of spices, texture and colour of saffron gives it the right flavour to cater this to your foodie friends . Today’s dinner is gonna be loved by my folks .

Ingredients :  2 cups of soaked Basmati rice, 2 tablespoon of Desi Ghee (Butter can be a option), Few cloves, 1 cinnamon stick, 1 large Bay leaf, 2 to 3 large cardamom, Shahi Jeera (Fine cumin seeds) 1 teaspoon,1 tablespoon sliced almonds, 1 tablespoon sliced cashews, 1 tablespoon resins, 2 cups of onions sliced, 2 tablespoon mint and coriander chopped, 1 cup yoghurt, 1 cup deep fried sliced onions, 1/2 cup pomegranate , 1 teaspoon saffron soaked in 1/2 cup warm milk, Salt to taste.

 Servings : 4 to 5

Method : Heat Desi ghee or Butter in a deep and heavy bottom pan . Add cloves, 1 cinnamon stick, 1 large Bay leaf,large cardamom,Shahi Jeera (Fine cumin seeds), and add almonds, cashews, and resins to it and saute it for 1 minutes . Stir in Onion slices and fry till onion turns brown, add in salt coriander and mint leaves and yoghurt. saute it for another 2 to 3 minutes. add in soaked basmati rice with salt and gradually add water . It should approximately be 3 cups. Cover the pan with a lid simmer it for 10 minutes. Once the rice is fully cooked add in Saffron soaked in warm milk along with pomegranate seeds and deep fried onions .close the lid again and cook it in slow flame for another 5 minutes. Once the rice is done garnish it with fried onions and mint leaves serve with flavoured Yoghurt. The saffron added lastly to give the right colour and texture to the rice .Also the golden colour of the rice just comes out beautifully as shiny as gold.

Palak Puri with Aloo Matar !!!

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Ingredients :

For Palak Puri : 2 cups of whole wheat flour , 1/2 a bundle of spinach roughly cut de-rooted and washed,1 teaspoon oil for moistening of the dough , 1 teaspoon red chilly powder, 1 teaspoon Asafoetida (Hing), 1 teaspoon carom seeds, salt to taste, 1 teaspoon of green chilly paste. Water if required for dough, Oil for deep frying.

For Potato curry : 4 medium size potatoes cut into 4 pieces each, 1 tomatoes roughly chopped, 1 cup green peas, 2 dry red chillies, 1 teaspoon cumin seeds, 1 teaspoon whole coriander seeds, 1 green chilly chopped, 1 teaspoon kashmiri red chilly powder, 1 teaspoon turmeric powder, 1 teaspoon cumin and coriander powder each, 1 teaspoon Asafoetida, Oil for cooking and Salt to taste.

Servings : 2 to 3

Method :

For palak puri :  Firstly take a pan and boil water into it. Put the washed spinach leaves into the boiling water and boil till the stem of the leaves are tender. Immediately put the boiled spinach in icy cold water so that overheating does not soil the colour of spinach. Once the spinach cools down blend it in form of thick puree. Now Mix all the ingredients into a fine and soft dough . Try using less water to make a dough as puree itself has a lot of moisture to bind the flour and spices.Keep the dough for 30 minutes and then make small rounds of it with the help of rolling pin . deep fry it till it pops out of the oil and once ready serve hot with Aloo Matar curry .Recipe below

For Aloo Matar Curry : Heat oil in pan and saute cumin seeds, red dry chillies, green chilly chopped, Asafoetida, whole coriander seeds till spluttering stops, add cut potatoes, salt and turmeric powder, cover the pan with a lid and slow the flame for about 4 to 5 minutes till the potatoes become tender ,once its done add tomatoes , green peas and rest of the dry spices cook for another minutes and add 1/2 cup water . Cook for another 3 to 4 minutes till peas and potatoes cook evenly and then serve it with palak puri’s freshly deep fried.