Archives

07Oct/19

Mutton curry with Coconut Milk

Non Veg Curries, One pot one shot recipes
Print

Mutton curry with coconut milk


Course Main Course
Cuisine Indian
Prep Time 45 minutes
Author Mehraj Farheen

Ingredients

  • 750 Grams Mutton with bones
  • 2 Medium Onions Thinly sliced
  • 1 Small Tomato
  • 3-4 Green chillies As per intake
  • Curry leaves 20-25 leaves
  • 2 Tbsp Coriander powder
  • 1 Tsp Garam masala
  • 1 tsp Red chilly Adjust as per your intake
  • 1/4 Tsp Turmeric
  • 4 Cardamom
  • 1 Tsp Fennel seeds
  • 4 Tbsp Oil
  • 1 & 1/2 Cup Fresh Coconut milk
  • 1/2 Bunch Fresh coriander leaves
  • 1/4 Tsp Pepper powder
  • Salt to taste
  • 1/2 Star anise
  • 1 Tbsp Ginger garlic paste
  • 1 Tbsp Cornflour slurry

Instructions

  1. Take fennel seeds, cardamoms, star anise and crush coarsely using a mortar and pestle

  2. In pressure cooker, add oil and cook the crushed spices on low flame.

  3. Add thinly sliced onion, and cook until transculent

  4. Add ginger garlic paste as shown and cook until raw smell vanishes and starts sticking to the bottom of cooker.

  5. Once the gg paste is cooked add spices - turmeric, chilly powder, coriander powder, half of Garam masala powder. Another half spoon we’ll add later.

  6. Once the spices are cooked, add mutton and cook on high female 3-4 minutes

  7. Add 1/2 glass boiling water and cook the mutton for 5-6 whistles until tender. After releasing the pressure, add green chillies, curry leaves and cook on high heat 

  8. At this point add the remaining Garam masala. 

  9. Now add fresh coconut milk to the curry along with cornflour slurry and keep on simmer 10 minutes.

  10. Adjust salt, add pepper and fresh Corainder leaves. 

    Enjoy with saffron rice or plain rice.

Recipe Notes

Note - if you really need the south Indian taste, then use the Garam masala with fennel and star anise seeds. 

The flavors from coconut, curry leaves, fennel seeds are irresistible and very different. 

Please follow and like us:
0
Print Recipe
 Mutton curry with Coconut Milk
Servings
Servings
24Jun/18

Shahi Egg Masala

Non Veg Curries

Print

Shahi Egg Masala

Being a working women, finding a balance between work life and personal life is always challenging!!! Back from work, another day starts for me, kids, house chores and biggest task being the dinner prep!

We always prefer a chapati/phulkas for dinner, and making a different curry each day to make the boring phulkas interesting is another mountain to be climbed. Well you can’t prepare meats daily, eggs are life saviours!

I found this prefect recipe of egg masala after trying hands on many recipes.

Follow the recipe exactly, I’m sure you will definitely include this in your regular menu. And this recipe is so versatile,you can replace egg with white beans, rajma or paneer.

The recipe is typically a North Indian style curry with a creamy thick gravy, served with salad on side will make your dinner most appetising!

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 3 Large Onions
  • 2 Large Tomatoes
  • 10-15 Cashew nuts
  • 5-6 Green chillies
  • 1/2 Cup Fresh coriander bunch
  • 1 Tsp Kasturi methi
  • 6 Hard boiled egg
  • 1/2 Cup Milk
  • 1 Tbsp Fresh cream

Spices - 1 tsp ginger garlic paste, 1 tbsp corainder powder, 1/2 tsp roasted cumin powder, 1 tspn kashmiri red chilly powder, 1/4 tsp turmeric powder, 1/4 teaspoon garam masala powder, 1/4 tsp chat masala, salt as per intake

  • 3 Tbspn Oil

Instructions

  1. Step - 1 :: 

    Takenone tbspn oil in a pan and add Roughly chopped 2 large onions, tomaotoes and cashew nuts cook until they soften.  Once they are soften, make a fine paste . Keep aside.


  2. Step 2 ::

    In another pan take 2 tbspn oil, add one large finely chopped onion, sauté until transculent, add gg paste, green chillies and sauté until raw smell goes off. Add all spices - turmeric, red chilly, coriander, cumin powder and cook on low flame. Add little water if needed to cook the spices. Add the paste prepared in step 1 along with half cup milk and cook for 5-6 minutes on high flame. Add water to adjust the consistancy.

  3. Step 3::

    At the end, add salt, garam masala, fresh coriander leaves, Kasturi methi, chat masala, fresh cream, boiled eggs and turn of the stove.

  4. Serve with phulka or paratha!

Please follow and like us:
0
Print Recipe
 Shahi Egg Masala
Cuisine Indian
Servings
Cuisine Indian
Servings
12May/18

Dum ka chicken

Chicken Recipes And More, Non Veg Curries
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
30Apr/18

Fish Curry

Non Veg Curries
5 from 1 vote
Print

Spicy fish curry

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

Ingredients

King fish 8-10 pieces cleaned with turmeric and salt 1 medium tomato 1 medium onion 4 tbspn red chilly powered 3 tbsp coriander powder 1/2 tspn turmeric 1/6 fenugreek powder 1/2 tsp black pepper 5-6 shallots 4-5 green chilly Curry leaves 1/2 cup tamarind pulp(5-6 tspn)

Instructions

Step 1 : Dry roast all the dry spice powders and grind into fine pasted along with shallots. Step 2 : In earthenware or kadai, add the cleaned fish, grounded masala, tomato, onion, green chilly, curry leaves and add 2 glasses of water and cook for 15 mins. then add the tamarind pulp and cook for 15 or until the raw smell of tamarind disapprears. Step 3 : Take around 3-4 tspn of oil(you can use coconut oil as well) add mustard seeds, 3-4 roughly chopped garlic, 4-5 dry red chilly, curry leaves and add to the cooked fish curry. Simmer for five minutes. Spicy fish curry is ready!! Served with steamed rice or boiled tapioca!

Please follow and like us:
0
Print Recipe
 Fish Curry
Servings
Servings