Wednesday, September 16, 2020

Mutton 65

 

Mutton 65

Serves : 3-4 people

Cooking time : 45 minutes

INGREDIENTS

  1. Meat with bones 750 grams
  2. Salt to taste
  3. Turmeric powder 1/2 Tspn
  4. Kashmiri red chilli powder 2 Tspns
  5. Ginger garlic paste 1 Tbspn
  6. All spice powder 1 Tspn
  7. Black pepper powder 1 Tspn
  8. Tomato sauce 3 Tbspns
  9. Vinegar 5 Tbspns
  10. Soya sauce 1 Tbspn
  11. Curry leaves handful
  12. Green chilles 10
  13. Red food color a pinch
  14. Oil 1/2 cup for frying

Method

  • Marinate meat with salt, turmeric powder and ginger garlic paste.
  • Pressure cook the marinated meat with a cup of water to tender, then dry off all the water.
  • Take a pan / kadai, heat oil and add in curry leaves with green chillies.
  • Saute for 2-3 minutes on medium heat.
  • Simmer, then add in red chilli powder, all spice powder, black pepper powder with some red food coloring.
  • Add the sauces, Fry on low heat. for 2-3 minutes.
  • Garnish with coriander leaves.

Serve hot with rumali roti, khatti dal, tamatar ki chutney.


Friday, September 11, 2020

Minced meat Potato patties

Kheeme Bhare Aloo Cutlets

Serves  : 5-6

Cooking time : 30 minutes

Ingredients

  1. Potatoes 3 large
  2. Cooked minced meat 1 cup
  3. Green chilles 2 (chopped)
  4. Salt to taste
  5. Black pepper powder 1 Tspn
  6. All spice powder 1 Tspn
  7. Coriander leaves 1/2 cup (finely chopped)
  8. Mint leaves 1/4 cup (finely chopped )
  9. Corn flour 2 Tbspns
  10. Egg 1
  11. Bread crumbs 
  12. Oil for shallow frying


Method

  1. Cut the potatoes into half, add lots of water and pressure cook to 3 whistles only.
  2. Leave it to cool, do not open the pressure cooker.
  3. Peel the skin off and leave the potatoes in a strainer for some time.
  4. Transfer to a bowl and add in salt, black pepper powder, all spice powder, green chillies, coriander leaves, mint leaves and corn flour. use a wooden masher or use your hands to mash the potatoes. 
  5. The batter should not have any lumps, now take a small portion and make a small ball using your hands.
  6. Make a hole in the middle and fill in with a tea spoon of minced meat.
  7. Cover the hole with some more batter and work on to give a flat coin like shape.
  8. Beat an egg with some salt, dip the patties one by one and coat them with a layer of bread crumbs ( this is an optional step, if you want crispy patties)
  9. Heat oil in a pan, use very little oil. Shallow fry the patties to golden brown in color on both sides.

Serve hot with daal, steamed rice or enjoy as a snack with some tea

Thursday, September 10, 2020

Lauki ki Daal

 

Lauki ki Daal

Serves : 4-5

Cooking time : 30 minutes

Ingredients 

  1. Split Chickpeas 1/2 cup
  2. Red lentils 1/4 cup
  3. Salt to taste
  4. Kashmiri red chilli powder 1 Tspn
  5. Tomato 1
  6. Bottle gourd 1 cup (cut into small chunks)
  7. Turmeric powder 1/2 tspn
  8. Ginger garlic paste 1 tspn
  9. Green chilles 8
  10. Coriander powder 1 Tspn
  11. All spice powder 1/2 Tspn
  12. Kasuri methi  ( 1 Tspn ) / Fresh small fenugreek leaves few
  13. Coriander leaves few

For the tempering

  1. Cumin seeds 1 tbspn
  2. Fresh garlic pods crushed a bit  ( few)
  3. Dried red chilles 4-5
  4. Fresh curry leaves handful
  5. Oil 1/2 cup

Method

  • Soak the lentils together for 15 minutes.
  • Transfer it to a cooker and add red chilli powder, turmeric powder, tomato (cut to small), green chilles and ginger garlic.
  • Presure cook till done, mash the daal with a wooden crusher or you can use a hand blender.
  • Add bottle gourd, coriander leaves, salt, kasuri methi ,coriander powder and all spice powder.
  • Cook till the bottle gourd goes tender. The consistency of the daal should be medium thick.
  • Finally heat oil in a pan, add cumin seeds, let them splutter. Later add garlic, turn them brown in color.
  • Finally add dried red chilles and curry leaves.
  • Transfer this tempering to the hot daal. 
  • Close the lid and leave aside for 5-10 minutes.

Serve hot with steamed rice, Fried mutton.


Monday, September 7, 2020

Kutihui Kalimirch Gosht

 

Kutihui Kalimirch Gosht

Vintage recipe : Grand moms treasure recipe 

Credit goes to our Nani đŸ’“Rabia Sultana

Serves : 3-4

Cooking time :45 minutes

Ingredients

  1. Mutton with bone 600 grams
  2. Boneless mutton 400 grams
  3. Salt to taste
  4. Turmeric powder 1/2 tspn
  5. Fresh crushed Black pepper powder 2 Tbsps
  6. All spice powder 1 Tspn
  7. Ginger garlic paste 1 Tbspn
  8. Onion 1 (sliced)
  9. Coconut powder 2 Tbspns (roasted )
  10. Groundnut powder 2 Tbspns (roasted )
  11. Ajinomoto 1/2 Tspn
  12. Potato 1 ( cut into small chunks and shallow fried separately)
  13. Fresh curry leaves handful
  14. Green chillies 15
  15. Coriander leaves 1 bunch
  16. Mint leaves 1/2 bunch
  17. Lemon 1
  18. Oil 1/2 cup
  19. Ghee 1 Tbspn

Method

  • Marinate the meat with salt, 5 green chilles, turmeric powder, ginger garlic paste and ajinomoto.
  • Leave aside for 30 minutes.
  • Pressure the meat by adding around 2 cups of water.
  • The meat should not go very tender, should stand out but, tender from inside. Discard the bones.
  • Dry up the water, use a wooden hand masher and crush the meat a bit. Keep aside.
  • Coarsely grind 5 green chilles, coriander and mint leaves together. Keep aside.
  • Heat oil and ghee together, add in curry leaves with 5 green chilles.
  • Now add sliced onion and fry to translucent in color.
  • Add the mashed meat and fry for 4-5 minutes, add in the ground green chillies, coriander and mint leaves mixture.
  • Add all spice powder and fresh ground black pepper powder ( increase the quantity if you want it to be spicy )
  • Add the fried potatoes and keep frying.
  • Finally add coconut powder and ground nut powder, cover and cook till oil starts leaving sides.
  • Garnish with coriander and mint leaves.

Serve hot with khatti dal , tomatar ka cut



Sunday, September 6, 2020

Medu Vada

 


Medu Vada

Serves : 4-5 people

Soaking time : 5-6 hrs

Cooking time : 15 minutes

INGREDIENTS

  1. Black gram 2 cups
  2. Salt to taste
  3. Green chillies 2 (finely chopped )
  4. Cumin seeds 1 Tspn
  5. Onion 1 ( finely chopped)
  6. Ginger small piece (chopped finely)
  7. Coriander leaves handful
  8. Mint leaves few
  9. Oil for deep frying


Method

  • Soak black gram for 5-6 hours  in enough water.
  • Strain the water off,  leaving behind  1/4th cup of water in.
  • Now grind black gram with some salt.
  • The consistency should be medium thick, do not make it too runny.
  • Add cumin seeds, onions, ginger, coriander leaves and mint leaves.
  • Keep it aside.
  • Heat oil in a pan, once hot keep on medium flame.
  • Wet your hands with some water, take some batter and place it on your palm, give a round shape.
  • Use your index finger and make a hole in the middle, give it a doughnut shape.
  • Using fingers of the other hand flip the vada.
  • Slowly drop the vadas in hot oil and deep fry to crisp  and golden brown in color on both sides.
  • Drain them on kitchen towel / tissue to soak excess oil.


Serve hot with coconut chutney, sambar, pickles.

Saturday, September 5, 2020

Hyderabadi Nihari



Hyderabadi Nihari

Serves : 4-5

Cooking time : 1 hour

INGREDIENTS

Step 1
  1. Goats trotters ( paya ) 18
  2. Onion 1  sliced finely
  3. Green chilles 8-9
  4. Ginger-garlic paste 2 Tbspns
  5. Kashmiri red chilli powder 2 Tspns
  6. Turmeric Powder 1/2 Tspn
  7. Mint leaves 1/2 bunch
  8. Cilantro/Coriander leaves 1 bunch
  9. Salt to taste
Step 2
  1. Onion  1 medium sliced finely
  2. Ginger-Garlic paste 1Tbspn
  3. Green chilles 4
  4. Red chilli powder 1Tspn (add more if u want it to be spicy)
  5. Turmeric powder 1/4th Tspn 
  6. All spice powder 1 Tspn
  7. Wheat flour 2 handfuls
  8. Potli ka masala (1 packet) or nihari or paya masala 2Tbspns
  9. Fresh ginger pieces(1"inch)
  10. Mint leaves 1/2 bunch
  11. Cilantro/Coriander leaves 1 bunch
  12. Salt to taste
  13. Oil for cooking


METHOD

  • Pressure cook the trotters with step 1 ingredients and enough water for 40 minutes along with potli ka masala till tender (tie your potli ka masala in a small muslin cloth) or You can cook on low flame in a vessel till the meat condenses(keep adding water if the water evaporates).
  • Now heat about 4-5 Tbspns of oil in a big vessel.
  • Add the sliced onions along with green chilles ,when the onions turn golden brown in color add the ginger-garlic paste along with fresh ginger pieces.
  • Also add red chilli powder ,turmeric powder, salt, all spice powder.
  • Now add wheat flour and fry well till it gets properly roasted. Cook on low flame or you will burn your masalas.
  • Add the step 1 condensed meat along with its soup. Also add nihari masala/paya masla if u dint add your potli ka masla in the step 1.
  • Add enough water so that the consistency of the nihari is soupy.
  • Add coriander and mint leaves and boil for some time.

Serve hot with hot parathas or Hyderabadi nan.

Wednesday, September 2, 2020

Dum Ka Gosht

Dum ka Gosht

Serves : 4-5 people

Cooking time : 45 minutes

INGREDIENTS

  1. Meat 750 grams
  2. Kashmiri red chilli powder 1 Tspn
  3. Turmeric powder 1/2 Tspn
  4. Ginger garlic paste 1 Tbspn
  5. Saffron 1/4 tspn
  6. Yogurt 400 grams
  7. Coconut powder 50 grams
  8. Almonds  20 grams
  9. Charoli (chironji ) 10 grams
  10. Poppy seeds 10 grams
  11. Coriander powder 2 Tspns
  12. Cumin powder 1 Tspn
  13. All spice powder 1 Tspn
  14. Ghee 1/2 cup
  15. Fried onions handful
  16. Charcoal for smoky flavor
  17. Coriander leaves 1 bunch (small)
  18. Mint leaves 1/2 bunch
  19. Green chilles 12-15
  20. Lemon 1
  21. Salt to taste

Method

  • Marinade the meat with salt, red chilli powder,turmeric powder, ginger garlic paste, saffron and yogurt.
  • Make a paste with coconut, poppy seeds, charoli, coriander powder, cumin powder, fried onions and all spice powder.
  • Add the paste into the marinade. Keep a small bowl in the center of the marinade with some ghee in it.
  • Now heat a charcoal and transfer it into the bowl, and immediately seal the vessel tightly.
  • Leave aside for 45 minutes.
  • Take a vessel heat some ghee, add the charcoal infused meat to it. Discard the coal.
  • Add a cup of water and cook till meat is tender and the oil starts floating up.
  • Finally add the coriander, mint leaves with fresh lemon juice.
Serve hot with bagara khana, flatbreads.