Kashmiri Mutton

As the name suggests, this a non vegetarian Kashmiri dish. Its easy to make  infact best part of this dish is that it is easy to make, no onion tomato gravy required and is actually very tasty. This recipe was shared by a dear friend Kavita, again a very good cook . Here, I am sharing the recipe with pictures.

Hope you liked it..



Ingredients :

1. Mutton - 1kg.
2. Curd - 250 gms beaten, 3. Coriander powder - 2 tbs.,
4. Turmeric powder - 1 tbs.,
5. Kashmiri Mirch Powder - 3 tbs.,
6. Hing - A small pinch,
7. Ginger Powder - 2 tbs.,
8. Saunf Powder - 3/4 tbs.,
9. Salt to taste,
10. Mustard Oil - 1 cup
11. Water - 3-4 cup
12. Chopped coriander leaves for garnishing.

 Method:

1. In a Pressure cooker, heat mustard oil till vapours ome out.

2. Add mutton pieces in hot oil in pressure cooker and fry for 15- 20 minutes, till they turn light brownish in colour.

3. Now add, beaten curd in cooker. Mix well.





4. In a bowl mix coriander powder, turmeric powder, saunf powder, ginger powder, salt, kashmiri mirch powder and 1/4 cup water to make wet masala mixture.

5. To the mutton add a pinch of hing and pour wet masala mixture in it and mix well.

6. Keep tossing the mutton in cooker for another 6-7 minutes and then add 2- 3 cups of water , mix and cover the lid of pressure cooker.

7. Let it cook for 10 minutes or for 7-8 whistles.

8. After 10 minutes, check if it is properly cooked , else give some more time to cook.

9. Once cooked garnish with chopped coriander leaves. Kashmiri mutton is ready to be served.

10. Tastes best with steamed rice.



Namak Pare

Namak Pare is a famous salty snack. It is made majorly during festivals in India. It's a crispy snack and people of all age love it. This snack is very easy to make. Here, I am sharing this recipe with pictures.

Ingredients;

All purpose flour ( Maida) - 2 cups
Semolina ( Sooji) - 1/ cup
Salt - 4 tbs
Ajwain Seeds - 3 tbs
Pepper powder / Kutti Lal mirch - 1 tbs
Oil for frying
Water to knead



Method:

In a bowl mix all the ingredients except oil.



Now, add 7-8 tbs oil in the mixture and mix it properly.

Pour water slowly and knead a semi hard dough.



Make big balls of the dough and with the help of a rolling pin, roll it on a surface as shown.

Cut the pieces with the help of a knife or a pizza cutter as shown -



Heat enough oil in a wok for frying. When it is hot put the cut pieces in the oil. Fry.

Fry the pieces on high - medium - high flame order for 7-8 minutes till they turn light golden and then take them out.

Put these on a tissue to remove extra oil.



Let it cool and store in an air tight container.

                                                                Hope you liked it ..

Stir Fried Cabbage with Potato

Cabbage is rich in potassium and is used in various forms. Stir fried cabbage is a tasty dish widely cooked in Indian homes. It is accompanied by Parantha or Chapati. This dish is dry in texture. Here , I am sharing its recipe with pictures..



Ingredients:

Cabbage - 2 bowls, shredded or coarsely chopped.
Potato - 2 cut into pieces.
Tomato - 1 chopped
Green Chilly - 1 chopped
Cumin - 1/2 tbs
Garlic- 2-3 cloves chopped
Ginger - 1/2 inch piece chopped
Coriander leaves - 3 tbs chopped
Turmeric powder, coriander powder, chilly powder, Garam Masala - 1/ tbs each
Mustard Oil for stir frying

Method:

In a wok heat 6- 7 tbs of mustard oil. Once hot add cumin and as they splutter, add chopped garlic, ginger, chily and saute for few minutes.



Now add turmeric powder, coriander powder, chilly powder and salt as per taste and mix for 30 seconds. Immediately add potato pieces and shredded cabbage to avoid burning of masala. Now mix it fast.



Cover the lid of wok. After 2 minutes toss the vegetable again for even cooking . Keep stirring and tossing in between till the potato pieces get cooked properly. Add chopped tomato at this time and toss. After 3-4 minutes, put the flame off. Sprinkle Garam masala and mix.



Stir fried cabbage with potato is ready. Garnish with chopped coriander leaves and tomato slice. serve.

Hope you Liked It...





Peas and Potato Curry

As I said earlier in one of my post, peas and potato are so versatile that one can make many dishes out of them. Peas and potato curry or " aloo matar" is one such famous and tasty curry which is loved by all specially children. Here, i am sharing the recipe with pictures...



Ingredients:

Potato - 3
Peas - 1 cup
Tomato - 3, chopped
Onion - 1, chopped
Green chilly - 2 chopped
Garlic cloves- 2 chopped
Coriander leaves - 3-4 tbs chopped
Cumin - 1/2 tbs
Turmeric powder, coriander powder, red chilly powder, Garam masala, Amchoor - 1/2 tbs. each
Salt to taste
Oil for sauteing

Method:

Peel the potatoes and cut into pieces. In a pressure cooker put potato, peas and add 2 cups water, salt to taste and 1/2 turmeric powder. Put on the flame and let it boil till one whistle only.



In a wok, add 4-5 tbs oil. Once hot add cumin seeds and as they splutter, add chopped green chilly and garlic, saute for 20 seconds, add chopped onion, saute till it becomes translucent. Now add chopped tomatoes and saute for 3-4 minutes. Now add all the dry powders and mix.

After 3-4 minutes , to the wok add entire contents of cooker. Mix and let it boil for few minutes.



Potato and peas curry is ready. garnish it with chopped coriander leaves and Serve..

Hope You Liked It...

Mughlai Dum Aloo

Potato is a versatile vegetable. Hundreds of dishes of all kinds and nature can be made with it. Mughlai Dum Aloo is eaten widely in northern part of India, specially U.P. and Punjab. The spices used give it a Luchnawi touch and thus it is named " Mughlai " Dum Aloo. Here I am sharing the recipe with pictures ...

Mughlai Dum Aloo

Ingredients :

Baby Potatoes - 10 - 12 pieces
Onion - 2 chopped
Tomato - 5 chopped
Garlic - 7 cloves chopped
Ginger - 1 inch chopped
Green Chilly - 1 chopped
Melon seeds - 4 tbs
Bay Leaves -2
Cinnamon - 1 small stick
Black Peppers - 8-10
Cloves - 4
Big cardamom- 1
Turmeric powder, Coriander powder, Garam Masala, Amchoor, Chilly Powder - 1/2 tbs. each
Cumin - 1/2 tbs.
Salt to taste
Coriander leaves - 2 tbs chopped
Oil for frying



Method:

Peel potatoes and pierce with a toothpick and fry in hot oil till they turn golden in colour. Keep aside.



In a wok, heat 6 big tbs of oil, add chopped garlic, ginger, green chilly, onion and saute. As onion turns translucent, add chopped tomatoes and saute for 5 minutes. Now add 2 cups of water and let it boil. After 5 minutes turn off the flame. Blend this mixture and keep aside.

Soak melon seeds in one small cup water for 15 minutes and then make a paste out of it.



In a seperate wok heat 3 tbs of oil. Add 1/2 tbs cumin, bay leaves, cloves, black peppers, cinnamon, cardamom and when they splutter add blended mixture of tomato and onion. Let it boil.



Approximately after 5 min. add melon seeds paste. Stir for 3-4 minutes.



Now, soak all dry masalas in 10 tbs water in a bowl and add it the gravy. Stir and add fried potatoes in it. Let it boil for 5 minutes.



Turn the flame off. Mughlai Dum aloo is ready.



Garnish with chopped coriander leaves and serve with tandoori roti, chapati, naan or rice.

Hope you enjoyed !!