Mutton Kaleji Bhuna

 

Ingredients :

500 gram mutton liver

2 Potatoes ( diced)

1 tomato ( chopped)

2 medium onion (chopped )

1-1.5 tbsp Ginger garlic paste 

1 Green chili (chopped)

1 tsp Turmeric Powder 

2 tsp Red chili Powder 

1 tsp Cumin Powder 

1 tsp Coriander Powder 

1 tsp freshly grounded black pepper powder

1 tsp Garam masala

Mustard oil 

Salt

2 tsp Lemon Juice

1 Bay leaf

1 inch Cinnamon stick

2 cloves

2-3 green Cardamoms

1 tsp ghee

Procedure:

Wash and cut Mutton liver into small pieces.

Marinate the liver pieces with lime juice, Turmeric powder, 1 tsp ginger garlic paste, salt and 1 tbsp mustard oil. 

Keep it aside .

Heat the oil and fry potatoes till golden brown.

Remove from heat and keep aside.

Temper the same oil with bay leaf ,cinnamon, cloves, cardamom . Sauté for 30 seconds.

Add chopped onion and fry till translucent.

Now add chopped tomatoes and ginger garlic paste. Mix well and fry for 2-3 minutes.

Add turmeric, red chili, cumin, coriander powder and salt.

Mix well and cook till the masala starts to release oil.

Add marinated mutton and green chili. Mix well and fry 

for 1-2 minutes.Cover the lid and cook for 4-5minutes on a medium flame.

Now add fried potatoes and warm water. Cover the pan cook 

for 3-5 minutes .

Once done add black pepper powder ,ghee and Garam masala.

Serve hot with rice.

Posto Palong

 

Ingredients:

1 bunch Spinach/ palong shaak

1 Potato ( diced)

1 Bottle gourd ( cube)

1 Egg plant 

1 tsp Panchforon 

Salt 

Sugar 

2-3 Green chilies 

1 tsp Turmeric powder 

Mustard oil

2-3 tbsps Posto/ khuskhus paste

Procedure :

Cut all the vegetables and chop a bunch of spinach.

Heat oil in a wok. Add Green chilies and Panchforon.

Sauté for 30 seconds.

Add potatoes, egg plant , bottle gourd , turmeric, and salt. Mix well.

Cover the lid and cook until veggies soften.

Now add chopped spinach and mix well.

Cover the pan and cook for 8-10 minutes in low flame.

Open the lid add sugar and 1 tsp Mustard oil.

Serve hot with Rice.

Chicken Rezala

 

Ingredients for Marination:

1 kg chicken Legs

1 cup thick yogurt 

1 tbsp Ginger garlic paste

2 onion paste

Salt

A pinch nutmeg powder 

1/2 tsp Black pepper Powder 

1 tbsp Oil

Ingredients for the Curry:

Ghee+oil

2-3 tbsps poppy seed+ cashew nut paste

3-4 whole dry Red chili

2-3 cloves

2 green Cardamoms

1 black Cardamoms 

2 inch Cinnamon 

8-10 pepper Corns

1/2 Mace

1-2 tsp sugar

Few drops Kewra water 

Few drops Meetha ittar 

Pinch saffron soaked in 2 tbsps of Milk

Salt

Procedure:

Take chicken in a large bowl. Add beaten yogurt, 

Ginger Garlic paste, onion paste, salt, nutmeg powder, 

black pepper powder.

Marinate it for at least 1 hr or overnight in the fridge.

Heat ghee+ oil in a pan. Add Red chilies, Mace, 

green cardamoms , black cardamom, cloves, cinnamon, 

pepper corns and fry for 30 seconds.

Pick chicken pieces from the marinade and arrange them 

on the pan. Fry for 4-5 minutes. Now pour in all the marinade .

Mix well and cook for 8 to 10 minutes.

Now add cashew and poppy seeds paste. Mix well and 

cook for 2-3 minutes.

Now add 1/2 cup warm water. Cover the pan and cook 

on low heat for 30 to 35 minutes till the chicken is ready.

Once cooked add saffron soaked milk, sugar, kewra water, 

meetha ittar and 1 tsp ghee.

Serve hot with patatha, or pulao .

Mangsher Jhol

 

Ingredients:

500 gram Mutton 

3 potatoes cut into halves 

1/2 cup whipped yogurt 

2 tbsps Ginger garlic paste paste 

2 tsp Cumin Powder 

2tsp Coriander Powder

1 tsp Garam masala Powder

2 tsp Red Chili Powder

1 tsp Turmeric Powder

2 green chilies 

Salt

Mustard oil 

1 Bayleaf

2 whole red chilies 

2 green cardamom 

1 inch cinnamon stick

2 Clove

Procedure:

Marinate the mutton with yogurt , Ginger garlic paste cumin powder , coriander powder, turmeric, red chili powder and 2-3 tbsps mustard oil. Keep aside for at least 2 hrs or over night in the fridge.

Heat oil in a wok , fry the potato pieces till golden brown and keep aside.

Now add clove, cardamom, cinnamon,red chilies, bay leaf . Once the spices have released their aroma add the onions .Cook till the onion turns golden brown.

Now add marinated mutton, green chilies,salt and mix well. Cook for 4-5 minutes.

Cover it with the lid and cook for 30 35 minutes . Stir occasionally.

Now add the fried potatoes  and 1 cup warm water and cook till the mutton is completely cooked.( stir it in between)

Remove the lid then add Garam Masala and stir it once.

Serve hot with rice.

Butter Chicken Biryani

 

Ingredients :

300 gram boneless Chicken

1 tbsp Ginger Garlic Paste

2 tbsps cashew paste

Salt to taste

1 tsp Turmeric Powder 

2 tsp Kashmiri Red chili Powder

1 tsp Garam Masala 

2 tsp Ghee

1 tbsp mustard oil

2 tsp lemon juice 

2 tbsps hung curd

Oil+ butter 

1 Mace

1 medium onion paste

2 small tomato purée 

1 tsp dried fenugreek leaves

1/4 cup fresh cream

For Rice:

1 and 1/2 cup Basmati Rice

Salt

2 tbsps lemon juice 

2-4 black pepper 

1 Cinnamon stick

1 black cardamom 

2-3 green Cardamom 

1 star anise 

1 bay leaf

1 tbsp ghee 

For layering:

Fried onions 

Chopped mint leaves 

Chopped coriander leaves

Lemon slices

Tomato slices

Saffron soaked milk

Cardamom powder 

Nutmeg powder 

For smoking:

Live charcoal 

1 tsp ghee 

Procedure:

In a bowl add boneless Chicken. Ginger garlic paste,hung curd, cashew paste,turmeric, red chili, Garam Masala , lemon juice , ghee,mustard oil.

Mix well and keep aside for 1 hr.

Heat oil+ butter and add mace. Sauté for 30 seconds .

Add onion paste fry for 3-4 minutes or till golden brown.

Add tomato purée , salt. Mix wellCover and cook till oil separates.

Now add chicken and cook for 2 minutes . Add fenugreek leaves . Mix well and cover and cook for 10 minutes.

Add fresh cream and reduce the heat.

For Rice:

Wash and soak the rice for 30 minutes.

Boil enough water and add whole spices ghee lemon juice .

Now boil the rice after 3/4th done. Drain the rice and keep aside.

Layering:

In a heavy bottom pot add ghee, now add in half of the cooked rice.

Now layer with coriander, mint , fried onions, tomato slices, lemon slices, sprinkle cardamom powder, nutmeg powder and salt,

Now add the cooked chicken and repeat the process.

Add rice and repeat the process. Drizzle soaked saffron milk.

Take charcoal pieces in a small stainless bowl. Place it on top of the rice add ghee to release smoke. Cover for 2-3 minutes to infuse the Smokey flavor.

Discard the bowl.

Now seal the top and cover so that heat doesn’t escape the pot.

Cook on a low flame for 20 minutes.

Serve hot with Raita.

Dum Aloo

Ingredients:

 15 - 20 baby potatoes

1 medium onion – paste

2 small tomato – paste

1 tbsp Ginger Garlic Paste

a pinch of Hing

1 tsp turmeric powder

2-3 tsp Kashmiri red chilli powder 

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder
2 tsp bhaja mosla 

(dry roast the cumin seeds, coriander seeds, dry red chilli and black peppercorns, and then grind to a fine powder)

1 small bunch of fresh coriander leaves – chopped

4-5 slitted green chillies

1 medium cinnamon stick

3 cloves

3 green cardamoms

1 large bay leaf

1 Whole Red Chili 

Salt

1 tsp sugar

1 tbsp mustard  oil

Method:

Peel the potatoes.

Heat oil in a kadai and shallow fry the potatoes, until they become golden from each of the sides.

 Once done, take them out and keep aside.

In the same oil, put the hing  and whole garam masalas, red chili and bay leaf. Sauté for some seconds or until the oil become aromatic.

Now add the sugar. Sauté for 30 seconds 

Then add the onion paste and mix evenly. Stir and cook till the onion paste starts to change its color. It will take 5-7 minutes on low to medium flame.

Then add the ginger garlic  paste cook for 2 minutes .

Now add tomato paste.Stir and cook again for 5-7 minutes on medium flame or until the tomato paste starts to ooze out oil from it.

Add a little water to this prepared paste and mix in turmeric powder, red chilli powder, cumin powder and coriander powder.

Simmer for 2-3 minutes and then add the fried potatoes and salt.

Add 1 cup of water. Mix everything and put cover.

Put the flame on low to medium and cook for 15-20 minutes, or until the potatoes are cooked properly. 

Once the potatoes are all done,  add the chopped fresh coriander leaves, bhaja mosla and garam masala powder.

Add water according to your preferred consistency of the gravy.

Add green chilies. 

Mix and Simmer for 3-4 more minutes, or until the gravy reaches your desired consistency.

Put off the flame and serve hot roti or paratha or luchi.

Soya Palak

 Soya Palak…

Ingredients:

Soya chunk 1 cup

Spinach 1 big bunch

A handful of fresh coriander leaves

Mustard oil

Green chilies 3-4

Whole jeera 1 tsp

Sliced Onion 1 medium 

Ginger garlic paste 1 tbsp

Turmeric Powder 1/2 tsp

Kashmiri Red chili Powder 1tbsp

Cumin Powder 1 tsp

Coriander Powder 2 tsp

Fennel Powder 1 tbsp

Garam Masala 1 tsp

Yogurt 2 tbsp

Fresh cream 2-3 tbsp

Salt

Lemon juice 1tsp

Procedure:

Boil the soya chunks for 3-4 minutes , strain and rinse thoroughly with col water.Squeeze out the excess water and keep aside.

Blanch the spinach for 2-3 minutes .

Dip into ice cold water immediately.

In a blending jar add spinach, green chilies, and coriander leaves, grind into a paste.

Heat mustard oil add cumin seeds and sauté for 30 seconds.

Add onions and cook until translucent .

Add ginger garlic paste and fry for 2 minutes.

Add boiled soya chunks And cook for 5 minutes.

Add turmeric, red chili, cumin, coriander, fennel powder and cook for 3 to 4 minutes.

Now add beaten yogurt and stir continuously.

Add spinach puree and cook for 5 to 6 minutes .

Add fresh cream , Garam masala, mix well and cook for 3-4 minutes.

Add lemon juice

Serve with Roti or paratha 

Aloo Beans with Posto

 Aloo Beans With Posto….

Ingredients:

Fresh green beans 2 cups

Potatoes 2 sliced 

Poppy seed/ posto 2-3 tbsps

Mustard oil

Nigella/ kalonji 1/2 tsp

Turmeric Pwd 1/2 tsp

Red chili pwd 1/2 tsp

Salt

Green chilies 3-4

Procedure:

Wash the beans and cut them about 2” long pieces.

Heat a kadai with mustard oil, add nigella seeds and green chilies. Sauté for 30 seconds.

Soak poppy seeds in warm water for 30 minutes. Grind them into fine paste .

Now add beans and cook for 4-5 minutes .

Add potatoes and fry again. Add turmeric, red chili pwd ,salt

Mix well.

Once the beans and potatoes are lightly cooked, add the ground posto paste.

Cover the lid and cook for 7-8 minutes.

Shahi Garam Masala

 Shahi Garam Masala 

Procedure:

In a pan add 1 tbsp coriander seeds.Roast them lightly. 

Remove and keep aside.

In a same pan add 1 tbsp Fennel Seeds, 1 tbsp Cumin seeds,

1/2 tbsp Black cumin seeds. Roast them lightly and keep aside to cool.

In a same pan add 2 Bay leaves ,3 Dry red chilies, 1 stone flower, 2 mace, 4 cinnamon sticks,1 star anise, 8 cloves , 1 black cardamom,1/2 nutmeg,1/2tsp Black peppercorn,1 tsp salt.

Roast them until fragrant .

Remove and combine them all and let them cool down

 properly .

In a blender make fine powder.

Store it in an airtight container.

Kalonji Fish Curry

 Kalonji Fish Curry...

Ingredients:

Rui Mach 6 piece 

Potato 2 ( sliced)

Tomato 2 chopped 

Nigella seeds 1/2 tsp

Green chill 3-4

Dry Red Chili 2

Grated Ginger  1tbsp

Turmeric Powder 1 tsp

Kashmiri Red chili Powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Mustard oil

Salt

Chopped Coriander leaves

Procedure:

Marinate the fish pieces and potatoes with salt and Turmeric powder.

Keep aside.

Heat oil in a pan and fry the pieces till golden brown.

Remove and keep aside.

In a same oil fry the potatoes for 3-4 minutes.

Remove and keep aside.

In a same oil add Nigella seeds and dry red chilies.

Sauté for 30 seconds.

Add grated Ginger and sauté for another 30 seconds.

Add all the powder spices. Sprinkle some water and mix well. Don’t burn the spices.( low flame)

Add chopped tomatoes and cook until the tomatoes becomes mushy.

Add Salt to taste.

Add fried potatoes and mix well.

Add 1 cup warm water. Mix well. Cover the lid and cook until the potatoes are nicely done.(medium flame)

Add fish pieces, green chilies,and mix again.

Cover the lid cook for 7-8 minutes (medium flame)

Once done, sprinkle coriander leaves and switch off the flame.

Serve with plain rice.

Masoor Daal with curry leaves

 Masoor Daal with Curry Leaves...

Ingredients:

Masoor Daal 1 cup

Black Mustard seeds 1 tsp

Dry Red chili 2-3

Curry Leaves 10-12

Finely chopped ginger 1/2 tsp

Tomato 2 chopped 

Turmeric Powder 1 tsp

Mustard oil

Salt

Procedure:

Rinse lentils and drain it.

Add salt , Turmeric powder and bring to a boil with 4 

cups water.Cook until very soft.

Heat mustard oil add Black Mustard seeds, Dry red chili and curry leaves. Saute for 30 seconds.

Now add chopped ginger and sauté for another 30 seconds.

Add chopped tomatoes . Cook until tomatoes soften.

Stir occasionally.

Now add daal to it. You can add little warm water

Until you get  the desired consistency.

Serve with plain rice .