Monthly Archives: May 2018

29May/18

Mutton Haleem

MUTTON HALEEM:

Mutton haleem

Few points before heading to the main recipe

**Long post alert**

I Usually follow 1.5: 0.3 ratios for Meat and lentils. Meaning, for 1.5 kg of meat, I will use around 300 grams of lentils.

I always use broken wheat as against Haleem rava. As this gives a better color and Haleem just turns out very sticky.

So my recipe is for the above proportion only. There might be so many versions, but this is my tried and tested recipe.

Step 1 Soaking the Lentils

  • 3 cups of broken wheat
  • urad daily (handful or 3 tablespoon each)
  • toor daal(handful or 3 tablespoon each)
  • basmati rice(handful or 3 tablespoon each)
  • Chana Dal(handful or 3 tablespoon each)
  • Soak All the above ingredients overnight.

    Wash and clean 1.25 kg of mutton. I usually take mutton pieces with bones and extra fat.
    Step 2 Cook the lentils in one pressure cooker as shown in image. Add the below ingredients with the lentils and cook for 4-5 whistles and allow it to cool.

  • Ginger garlic paste
  • 2 Bay leaves
  • 7-8 green Chilly(Adjust as per your intake, you will adding more chilly while cooking the meat and Haleem khorma as well
  • salt
  • 1 Tsp. shahzeera or caraway seeds
  • 1/2 tsp. garam masala powder
  • 1/4 cardamom powder
  • 2-3 Cinnamon sticks

  • Step 3 Cook the Mutton and spices in another cooker

    1. In another pressure cooker, add around 5 table spoon ghee/clarified butter and 5 tablespoon of oil. Splutter the whole garam masala on low flame.

    • 6-7 Cardamom pods
    • 3 Bay leaves
    • 1 tsp shahzeera/caraway seeds
    • 4 one inch cinnamon sticks
    • 2 tsp whole black pepper corns
    • 12 cloves
    • 1 tsp kavaab cheeni
    • 2. Add two medium thinly sliced onion and sauté until translucent, add two teaspoon of Ginger garlic paste and cook until raw smells vanishes and then add 6-7 green chilies.
      3. Add the following spices and cook on low flame.

    • 1 tsp roasted zeera powder
    • 2 tsp coriander powder
    • 1 tsp red chilly powder(adjust)
    • 1/2 tsp garam masala powder
    • salt

    4. Once the spices are cooked, add Mutton, 1/2 cup fresh coriander leaves and 1/2 cup mint leaves and cook for 5 minutes. Put the cooker on high flame and cook for 5-6 whistles or until the mutton is tender, allow it too cool as shown in pic below. Reserve some oil at this point if you wish to add later.

    Step 4 Grind the meat with lentils

    1. Here comes the messy and tedious step. Before grinding make sure the cooked lentils and the mutton is completely cooled
    2. Now take portions of each in a mixer, make sure you’re not adding bones in the mixer. You can use little water or the oil from the cooked mutton to speed up the grinding process.

    **** Another important point is while grinding, please make sure you’re not grinding the whole green chilies or whole garam masala. Else your Haleem will turn out very spicy. You can grind chilies but please make sure you’re not grinding the whole garam masala.

    3. Also, do keep some chunks of meat as is, do not grind. It’s the yummiest moment to get a chunk of meat in your mouth 🙂 while eating.

    Step 5 Preparing the Haleem Khorma/sherwa

    Take a wok, add the around 4 tablespoon of ghee and 2 tablespoon oil and one thinly sliced onion and sauté until golden, then take 1/2 tsp. gg pasteand sauté. Once the GG pasted is cooked add the following ingredients and cook until the oil separated.

  • 2 tbsp. chironjee seeds(roasted and grinded to fine paste)
  • 8-10 Cashews nuts(roasted and grinded to fine paste)
  • 1 cup yoghurt
  • Fresh coriander and mint leaves
  • salt
  • 1/2 tsp. Red chilly powder
  • 1/4 tsp garam masala powder
  • Cook above all ingredients, until the oil separates as shown in image.

    Step 6 Mixing all above. The grand Finale :))

    Take the pounded Haleem in big pot, add the remaining cooked mutton gravy along with the following ingredients.

  • 1 cup of fried onions
  • fresh 1 cup coriander and mint leaves
  • Juice of 2 small Lemons
  • Haleem khorma prepared in step 5(keep aside some khorma for garnish)
  • 1/6 tspn cardamom powder
  • 1/4 tsp. garam masala(optional)
  • 10-12 dried rose petels
  • Mix all the above, Give a nice stir and cook for 10 minutes on high flame, make sure you keep mixing so the Haleem doesn’t get stick to the bottom. Add water mixed little milk and ghee to adjust consistency and leave to cook on slow for 5 mins.

    Make sure your adjusting the spice, salt and oil/ghee levels per your intake. There are few more ingredients that are added to Haleem like pan ki jhad, khus ki jhad, saffron, I have never tried those hence I haven’t included.

    Serve along with fried onions, cashed, lemon chunks, boiled egg and a dallop of ghee. Enjoy!!

    Please follow and like us:
    0
    16May/18

    Tuna cutlet

     


    Course Snack
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes

    Ingredients

    • 2 Can Tuna tins
    • 5 Large Boiled Pototes
    • 1 Tsp Ginger garlic paste
    • 2 Large Onions thinly sliced
    • 1 Tbspn Tomato paste Optinal
    • Spices 1/4 tsp red chilly powder, 1/4 tsp turmeric powder, 1 tsp coriander powder, 1/2 zeera powder, 1/4 garam masala powder, 1/4 amchur powder(optional)
    • 1 Bunch Fresh coriander leaves
    • 1 Lemon juice
    • 1/2 Black perpper powder
    • 1 Cup Breadcrumbs
    • Salt As needed
    • 3-4 Green chilly Add more or less as per your intake
    • 3 Tbsp Oil

    Instructions

    1. In a pan, add oil and cook onions for 2-3 minutes.

      Add ginger garlic paste and sauté for 5 minutes or until raw smells goes.

      Add all the ingredients mentioned in ’spices’ except garam masala and cook on slow flame.

      Add little water so the spices and cooked.

      At this point, add green chillies and tuna fish. Drain off the excess water or oil from the tuna tins.

      Cook the mixture Until it’s completely dry, please make sure there is no moisture, otherwise the cutlets might not be firm and break out while frying.

      Add the boiled potatoes, coriander leaves, black pepper powder, garam masala and lemon juice.

      Use your hands to mix all the contents.

      The cutlet mix is now ready to shape out. 

    2. Prepare them in desired shapes using bread crumbs. 

      Freeze cutlets for 30 minutes before deep frying them

      You can also freeze and store these cutlets upto 1 month and fry as needed.

    Recipe Notes

    Tip 1: grate the boiled potatoes to avoid any lumps and reduce you efforts while shaping the cutlets.

    Tip 2 : once the tuna cutlet mixture is ready, freeze it for 40 minutes in refrigerator.

    Please follow and like us:
    0
    Print Recipe
    Tuna cutlet
    Servings
    Servings
    12May/18

    Dum ka chicken

    4.5 from 6 votes
    Print

    Dum ka chicken

    I have been trying to figure out this recipe for sometime, in this attempt I felt it has turned out the best. I always share recipes only after trying out and then customising it to enhance. This recipe also knows as “dawatowaala red chicken”. A very famous dish found in almost every hyderbadi wedding menu.

    Course Main Course
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Marination 45 minutes
    Total Time 30 minutes

    Ingredients

    • 1 chicken Cut into medium pieces
    • 2 Medium size onion
    • 1 Largetsp Tomato coriander powder
    • 1 Tsp Tomato paste Optional
    • 4-5 Green chillies
    • 1 Bay leaf
    • 1 Tsp Ginger garlic paste
    • 1 Tsp Red chilly Adjust this as per your intake
    • 1 Tsp Coriander powder
    • 1/2 Tsp Zeera powder
    • 1/2 Tsp Garam masala
    • Handful of Curry leaves
    • 1/4 Tsp Kasturi methi

    Mixer- 4-5 kavaab cheeni, 3 cardamoms, 4-5 cloves, 1/4 shahzeera,

    6-8 cashew nuts and 1 tbsp chironjee seeds roasted

    2 tbsp soya sauce, 1 tbsp chilly sauce, 2 tbsp tomato sauce, 1 tbspn worchestor sauce

    • 6-7 Tbsp Oil
    • Salt as needed
    • 1/4 Tsp Red color Optional

    Instructions

    1. Step 1: Add one tspn oil and sauté onions and tomatoes along with all the ingredients mentioned under mixer, once the onions and tomatoes are softened, grind them to fine paste adding curry leaves,green chillies, chironji and cashew

    2. Step 2: marinate the chicken with rest of the ingredients and the grounded masala and keep for 45 minutes

    3. Step 3 : take a wide pan and add remaining oil and the cook the marinated chickenfor 8-10 mins on high flame and 20 mins on low flame. Cover the pan with a foil or tight lid. At the end add kasturi methi, lemon juice and Corainder leaves.

    4. Serve with naan/roti/kaju rice.

    Please follow and like us:
    0
    Print Recipe
    Dum ka chicken
    Servings
    Servings
    05May/18

    Punjabi chole with zero oil

    1. Course Breakfast
      Cuisine Indian
      Prep Time 15 minutes
      Cook Time 20 minutes
      Total Time 35 minutes

      Instructions

      1. Chole with puri!

        Another one from my one pot one shot recipes, this one is without oil! This is just as simple as it can be, dump all the ingredients with chickpeas in pressure cooker and it’s ready.

        I made puri dough with whole wheat flour(just with normal water and salt) and kept in fridge by night and soaked the chickpeas (1 cup and 1/2 cup)

        Step 1: In pressure add washed/soaked chickpeas along with the below ingredients

        2 mediums thinly sliced onions

        1 large tomato thinly sliced

        1/4 Turmeric powder

        1 tsp coriander powder

        1 tsp red chilly powder

        1/2 tsp zeera powder (roasted)

        1 tsp ginger garlic paste

        2 teabags(you can avoid)

        3 tbspn oil (optional i haven’t added in my recipe)

        3/4 green chillies(adjust according to your intake)

        2 glass of water

        Cover the lid and cook for 5-6 whistles and then leave it for 5 mins in slow flame.

        Step 2: open the cooker let it cook for 2 more mins and stir gently, so the tomatoes and onions are nicely mashed forming a thick gravy. At this point add 1/4 tsp garam masala, salt, fresh coriander leaves and dry fenugreek leaves. Simmer for 2-3 minutes.

        Ready to serve, enjoy with puri or roti!

       

    Please follow and like us:
    0
    Print Recipe
    Punjabi chole with zero oil
    Servings
    Servings
    05May/18

    Mix Vegetable curry / saag

     

    Mix vegetable curry / saag

    Course Breakfast
    Cuisine Indian
    Cook Time 15 minutes

    Ingredients

    • 1 Large Potato
    • 2 Carrots
    • 1/2 Cup Green peas
    • 1 Tsp Ginger garlic paste
    • 2/3 Green chilly
    • Salt to taste
    • Fresh coriander leaves

    Spices - 1/4 tsp turmeric powder, 1 tsp red chilly, 1 tsp coriander powder, 1/4 tsp zeera powder, 1/4 garam masala

    For tempering - 1 tablespoon oil, mustard seeds, curry leaves

    • 1 Medium Onion

    Instructions

    1. In pressure cooker add all the cut vegetables and spices. And cook for 2-3 whistles adding little water.

    After the whistles, mash the potatoes and prepare tempering with 1 tbsp oil, mustard seeds and curry leaves. Add the tempering to vegetable, give a nice mix. Lastly add salt and fresh Corinder leaves. You can also add one teaspoon of pickle to this vegetable curry to taste better.

    Please follow and like us:
    0
    Print Recipe
    Mix Vegetable curry / saag
    Servings
    Servings
    02May/18

    Trotters soup

    Print Recipe
    Trotters soup
    Servings
    Servings

    Course Main Course
    Cuisine Indian
    Prep Time 30 minutes
    Cook Time 45 minutes
    Total Time 1 hour 15 minutes

    Ingredients

    Spices needed - 7-8 Cloves 5-6 cardamoms 3-4 cinnamon sticks 8-10 kavaab cheeni 2-3 bay leaves 1 teaspoon shahzeera 2 tsp Nahari masala [I didn't have potli ka masala with me so I used Mehran Nahaari masala] 1 teaspoon peppercorns Trotters 6 nos

    Instructions

    1. Recipe For Paaya Nahaari/Trotters soup


      Step 1 - Deep fry 3-4 medium onions and set aside

      Step 2 - In Pressure cooker, add thoroughly cleaned trotters, and add all the above mentioned spices along with 1 cup of chopped mint, coriander leaves, one medium onion and 2 glass of water.

      Pressure cook for 5 whistles. (if you want you can separate the trotters and keep aside and then move to step 3)

      Step 3 - Once the trotters are soft, add 4 glass of water then add 1/2 garam masala, chopped coriander and mint leaves, 3-4 green chillies and let it simmer for 10 minutes.

      Step 4 - Preparing the wheat flour slurry.

      In pan take 3 Tablespoon of oil add 2 heaped teaspoon of ginger garlic paste, cook the gg paste until brown, then add 2 heaped tablespoon or 1/2 cup wheat flour, roast the wheat flour nicely, then add hot water and make smooth slurry with the help of whisk, make sure no lumps are formed.

      Add this slurry to soup and cook for 10 minutes. Lastly add the fried onions and little more mint leaves for garnish.

      Serve with hot parathas!!!

    Please follow and like us:
    0
    01May/18

    Cauliflower stir fry

    Course Side Dish
    Cuisine Indian
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes

    Instructions


    1. Cauliflower manchurian is most loved indo-chinese food. This recipe is just same like gobi manchurian except that I haven't boiled and deep fried the cauliflower. I just took 2 tablespoon oil and cooked the florets for 7-8 minutes covered. 

      Step 1: Preparing Manchurian sauce - Take a pan, add oil, 1 tbsp. garlic finely chopped[important], 1/4 tsp. chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other Chinese sauces as well!), 1/2 tsp vinegar, 2 tablespoon tomato sauce. cook all for one min.

      step 2 : Add the boiled florets and mix nicely until the Manchurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Serve hot!!

      The florets are cut little small compare to the manchurian recipe, so it cooks fast.

      Enjoy!!

    Please follow and like us:
    0
    Print Recipe
    Cauliflower stir fry
    Servings
    Servings
    01May/18

    Rajma Masala

    Rajma Masala

    Course Main Course
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes

    Instructions

    1. Kidney beans in yummy and simple gravy with cream!

      Recipe as follows

      Ingredients

      1. 1 cup kidney beans soaked overnight

      2. 2 Large onions finely chopped

      3. 2 large tomatoes finely chopped or pureed

      4. 2 tbsp. tomato paste

      5. 4 green chillies slit

      6. Fresh coriander leaves to garnish

      7. Whole garam masala spices – 4 cardamom, 2 one inch cinnamon stick, 2 bay leaves, 3 cloves

      8. 1 tsp. ginger paste

      9. 1 tsp. garlic paste

      10. 2 tsp. coriander powder

      11. 1 tsp. garam masala powder

      12. ½ tsp. cumin powder

      13. ½ tsp. red chilly powder

      14. 1 tsp. kasturi methi

      15. ½ cup cooking cream

      Procedure –

      1. Boil the kidney beans and set aside [it took 3 whistles for me, do not overcook the beans it should be nice if it’s bity. Preserve the water of the cooked beans, this might be used to adjust the gravy consistency later]

      2. Take a pan and add oil to it.

      3. Add the whole garam masala. Allow to cook for a minute. Do not burn the spices.

      4. Now add the onions and nicely sauté them till golden brown.

      5. Add ginger garlic paste in the onions and cook well until the raw smell goes.

      6. Now add the chopped/pureed tomatoes and remaining spices and sauté nicely until the oil is released. Keep sauting till the onions and tomatoes forms a nice gravy, you can use water to prevent the spices from burning at this point. You can also grind if you want.

      7. Now add the cooked kidney beans and cook for some time. Add salt and adjust the gravy consistency. Cook for 2-3 minutes.

      8. Now add the dry kasturi leaves and fresh coriander leaves.

      9. Lastly add the cooking cream and cook for 2 minutes.

      10. Adjust the spices.

      Serve hot with boiled rice or roti!

      Enjoy and happy cooking.

    Please follow and like us:
    0
    Print Recipe
    Rajma Masala
    Course Main Dish
    Cuisine Indian
    Servings
    Course Main Dish
    Cuisine Indian
    Servings
    01May/18

    Mixed Vegetable manchurian

    Mixed vegetable Manchurian

    Course Side Dish
    Cuisine Chinese, Indian
    Prep Time 30 minutes
    Cook Time 20 minutes
    Total Time 50 minutes

    Instructions


    1. Step 1 - Boil roughly chopped cabbage, carrot, cauliflower, beans in water with little salt. Once they are boiled, allow it to cool, then blend in a mixer DO NOT USE WATER. Once vegetable mix is ready, add little chopped ginger, chopped garlic, black pepper, adjust salt, little ajinomoto, add one cup of cooked rice and mix with hand, till it becomes a sticky mix and your able to make balls out of it. Make small balls and deep fry them and set aside on kitchen towel.

      Step 2 - Preparing Manchurian sauce - Take a pan, add oil, 1/2 tspn chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other chinese sauces as well!), 1/2 tsp vineger, 1 tablespoon tomato suce. cook all for one min, after that add the dumplings prepared in step 1 and mix nicely until the machurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Server hot!!

    Please follow and like us:
    0
    Print Recipe
    Mixed Vegetable manchurian
    Servings
    Servings
    01May/18

    Vada

    Vada

    Course Snack
    Cuisine Indian
    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes

    Instructions

    1. Vada!!

      Enjoy it as a tea time snack or could be in breakfast menu. This south Indian delicacy will leave you lip smacking!

      Recipe!!

      Ingredients

      2 cup Urad dal

      2 finely chopped green chillies

      Few chopped corainder & curry leaves

      1 pich hing

      Crushed black pepper

      ½ Teaspoon chopped Ginger

      2 medium size finely chopped onions

      salt to taste

      Step 1 - 2 cup Urad dal soaked overnight or atleast 6 hours.

      Step 2 - Making the batter - Grind the soaked dal with little salt and water. DO NOT ADD MORE WATER. Ensure the batter should not be runny.This is very important.

      Step 3 - The most important step to get soft vadas is to incorporate air in the batter. Use a whisk or with the help of hand keep mixing the batter for 15 minutes. [this is little tedious but the result would be worth and also it would be exercise for you 🙂 ]

      Step 4 - Add remaining ingredients to the batter.

      Step 5 - Dip your hand in water and take handful of batter, try to make a hole in the centre with your thumb, make sure you make a large hole, so that the hole shape remains. Slowly slip the vadas on hot oil with the help of your thumb. This comes with little practise so keep trying and deep fry them on medium heat.

      Enjoy with ketchup ordip of our choice!!

    Please follow and like us:
    0
    Print Recipe
    Vada
    Servings
    Servings