Category Archives: One pot one shot recipes

07Oct/19

Mutton curry with Coconut Milk

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. 

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Mutton curry with Coconut Milk
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15Jun/19

Green chicken curry

Green chicken curry

I really feel the name of this chicken curry could be little better, as it does no justice to the simplicity and taste of this curry.

The recipe ingredients are very simple yet the outcome is very rich. The chicken is marinated with all spices and then slow cooked with yoghurt and fresh herbs.

If your serving this chicken curry to guests it’s always better to prepare a day before as it taste better the next day

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Mehraj Farheen

Ingredients

  • 1 Whole chicken curry cut
  • 2 Cups Yoghurt
  • 6-8 Green chilly paste Adjust as per your spice intake
  • 2 Tsp Ginger garlic paste
  • 1/2 Tsp Zeera powder
  • 1/2 Tsp Turmeric
  • Garam masala - 1/2 tsp shahzeera, cruised cardomom 4-5, bay leaves 2-3
  • 1 Tsp Garam masala
  • 1 Cup Fresh coriander leaves
  • 1 Cup Fresh mint leaves
  • Salt As needed
  • 3 Medium Crispy fried onion(reserve oil after frying as it will be used in curry)
  • 1 Cup Frying onions and for curry

Instructions

  1. Marinate the chicken with ginger garlic paste, turmeric, zeera powder, whole garam masala, salt  and keep for 1 hours as shown in pic 

  2. Next, add green chilly paste, youghurt and fresh leaves, oil(in which the onions are fried) cook on high flame for 5 minutes and then let it simmer for on low heat for 30 mins. Cover the curry and do  not add any water. Occasionally stir with very light hands.


  3. After 30 minutes,  the oil separates, at this point add fried onions and simmer.  

  4. If you wish you can add little lemon just before serving.

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Green chicken curry
Course Main Dish
Cuisine Indian
Servings
Course Main Dish
Cuisine Indian
Servings
06Mar/19

Kheema Pasta / Minced Meat Pasta

Kheema Pasta / Minced Meat Pasta

A super simple and delicious option for dinner time which is definitely kids-approved. This also makes a perfect recipe for times when your completely drained and short on time.

Course Main Course
Cuisine Indian, international
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 1 packet whole wheat drum pasta 500 gms
  • 250 grams Minced Meat Beef/Lamb
  • 2 Large Onions Finely Chopped
  • 1 Large Tomato Finely Chopped
  • 1 tbsp Garlic
  • 1 tbsp Ginger Finely Chopped
  • 1 tbsp Tomato paste
  • 3-4 Green Chillies
  • 1/2 Cup Corainder laves
  • 1 Piece Maggi cube
  • 4 tspn Oil
  • Salt as per taste
  • Black pepper 1/4 spoon
  • 1/2 Lemon Juice

Instructions

  1. Boil the pasta/Macroni with 1 tspn olive oil, salt and set aside

  2. In large pot, saute chopped ginger, garlic in oil until light brown

  3. Then add green chilly, onions saute for 4-5 minutes until the onion turns lightly brown

  4. Now the important step, add minced meat and fry nicely for 7-8 minutes, make sure your frying the minced meat nicely until the oil separates.
  5. Now add capsicum, tomato pieces and cook for 5 minutes until soft. You can also use other vegetable like beans and carrot.

  6. Lastly add the bolied pasta, salt, black pepper, give a nice mix and end it of ny adding the fresh coriander leaves and add half lemon Juice

Recipe Notes

If you don't want to use the Maggie stock cube, you can use add 1/4 tsp coriander spoon and 1/4 roasted cumin powder, but make sure your cooking these two masalas properly before adding the vegetables.

Another note, just before turning off the flame, add2-3 tablespoon of water. This way the pasta doesn't dry out.

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Kheema Pasta / Minced Meat Pasta
Course Main Dish
Cuisine Italian
Servings
Course Main Dish
Cuisine Italian
Servings
Instructions
05Mar/19

Kheema Pasta / Minced Meat Pasta

Kheema Pasta / Minced Meat Pasta

A super simple and delicious option for dinner time which is definitely kids-approved. This also makes a perfect recipe for times when your completely drained and short on time.

Course Main Course
Cuisine Indian, international
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Mehraj Farheen

Ingredients

  • 1 packet whole wheat drum pasta 500 gms
  • 250 grams Minced Meat Beef/Lamb
  • 2 Large Onions Finely Chopped
  • 1 Large Tomato Finely Chopped
  • 1 tbsp Garlic
  • 1 tbsp Ginger Finely Chopped
  • 1 tbsp Tomato paste
  • 3-4 Green Chillies
  • 1/2 Cup Corainder laves
  • 1 Piece Maggi cube
  • 4 tspn Oil
  • Salt as per taste
  • Black pepper 1/4 spoon
  • 1/2 Lemon Juice

Instructions

  1. Boil the pasta/Macroni with 1 tspn olive oil, salt and set aside

  2. In large pot, saute chopped ginger, garlic in oil until light brown

  3. Then add green chilly, onions saute for 4-5 minutes until the onion turns lightly brown

  4. Now the important step, add minced meat and fry nicely for 7-8 minutes, make sure your frying the minced meat nicely until the oil separates.
  5. Now add capsicum, tomato pieces and cook for 5 minutes until soft. You can also use other vegetable like beans and carrot.

  6. Lastly add the bolied pasta, salt, black pepper, give a nice mix and end it of ny adding the fresh coriander leaves and add half lemon Juice

Recipe Notes

If you don't want to use the Maggie stock cube, you can use add 1/4 tsp coriander spoon and 1/4 roasted cumin powder, but make sure your cooking these two masalas properly before adding the vegetables.

Another note, just before turning off the flame, add2-3 tablespoon of water. This way the pasta doesn't dry out.

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Kheema Pasta / Minced Meat Pasta
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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!

     

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Punjabi chole with zero oil
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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.

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Mix Vegetable curry / saag
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Servings
25Apr/18

Rajma Mutton

Rajma Mutton!!

Rajma with mutton, it’s a one pot one shot recipe. A very easy, delicious and nutritious curry that can be served with rice or roti.

Prep time – 45 mins

Step 1 : In pressure cooker add the following ingredients

1 cup (Overnight soaked rajma – red kidney beans)
1/2 mutton with bones
2 large finely chopped onions
2 large tomatoes
1 tbsp ginger garlic paste
2 bay leaves
3-4 cardamom
1 inch Cinnamom stick
4 cloves
1/2 shahzeera
1 and 1/2 teaspoon coriander powder
1/2 tspn zeera powder
1 tspn red chilly (as per your intake)
5-6 green chilly
Turmeric
Salt
5-6 tbspn oil(I have used very less just one 1 tbspn)

Cook on high heat all the above ingredients for sometime then add water and pressure cook for 4-5 whistles. And then leave it on sim flame for 15 minutes( make sure you add enough water in pressure).

Step 2 : once the meat and beans are cooked, mash some of the beans and stir nicely to adjust the consultancy of the gravy. The gravy has to be semi thick as shown in the photo. At the end add fresh coriander, mint leaves, 2 generous pinch of garam masala and adjust the salt.

That’s it rajma mutton is ready, server it with zeera rice or kaju biryaani!!!

Enjoy!!!!!

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