mutton curry

Ingredients

Mutton - 1 lb (cut into small cubes)
Potato - 1 big (cut into cubes - optional)
Onion - 1 medium (sliced)
Tomatoes - 2 (chopped)
Turmeric Powder - 1/2 tsp
Lemon Juice - 1 tblsp
Bay Leaf - 1
Oil - 3-4 tblsp
Salt -  to taste
Cilantro (Corriander Leaves) - for garnish
Curry Leaves - 1 spring

To grind
Whole Garam Masala - 1 cinnamon stick, 2 cloves, 2 cardamom, 1 star anise, kalpasi - 2
Fennel Seeds - 1 tsp
Cumin Seeds - 1/2 tsp
Black Peppercons - 1 tsp
Corriander Seeds - 3 tblsp
Dry Red Chillies - 4-5
Grated Coconut - 4-5 tblsp
Poppy Seeds - 2 tsp
Ginger - 1.5" piece
Garlic - 5 cloves
Green Chillies - 3
Curry Leaves - 1 spring

Method

1. Wash the mutton and marinate it with salt, turmeric powder and lemon juice. 

2. Heat 1 tblsp of oil in a pan and add the ingredients under 'to grind' one by one. Fry for few minutes.

3. Let it cool. Grind it to a smooth paste. 

Note : - You may skip step 2 and add everything without frying too. Frying mellows down the flavours of the spices.

4. Heat oil in a pressure cooker and fry the sliced onions.

5. Next add the tomatoes, bay leaf, turmeric powder and the ground masala paste.

6. Add the mutton pieces and potato cubes. Fry everything for few minutes.

7. Add water and salt as needed. 

8. Cover the pressure cooker and cook for 6-7 whistles. 

Note :- Each pressure cooker is different. Tender mutton cooks faster. Cook till you are satisfied with the tenderness of the mutton pieces.

9. After the pressure is gone, open the cooker. Garnish with fresh curry leaves and cilantro. 

coconut milk chutney

Ingredients
Coconut milk - 1 cup
Curry leaves - 2 strands
Garlic - 1 clove
Ginger - Pea sized piece
Green Chilli - 2-4
Cilantro - handful
Turmeric Powder - a pinch
Salt - to taste
Mustard Seeds - 1/4 tsp
Cumin seeds - 1/4 tsp

Method
1. Prepare the coconut milk to the desired consistency. If you are using store bought coconut milk, dilute it with water.
2. Crush one strand of curry leaves, cilantro, cumin seeds green chillies, garlic and ginger.
3. Heat oil in a pan, splutter the mustard seeds and the remaining curry leaves. Add the ground mixture and fry for a minute.
4. Add the coconut milk along with the required salt and turmeric powder. Simmer it for 2-3 minutes and switch off.

Biryani

Ingredients

Basmati rice,soaked                                     1 1/2 Cups

Chicken,cut into small pieces                       500 Grams

Chicken kheema                                    

        100 Grams

Salt                                                                   To taste

Turmeric powder                                            1 Teaspoon

Red chilli powder                                            1 Teaspoon

Garam masala powder                                  1 Teaspoon

Garlic paste                                                     1 Tablespoon

Ginger paste                                                    1 Tablespoon

Yogurt                                                                1 Cup

Mustard oil                                                        2 Tablespoons

Oil                                                                      4 Tablespoons

Cumin seeds                                                    1 Teaspoon

Cinnamon                                                         1 Inch stick

Black cardamoms                                            2

Green cardamoms                                           5

Cloves                                                               6

Onions,sliced                                                   3 Medium

Potato,cut                                                         1 Large

Green chillies,chopped                                   4

Fresh mint leaves,chopped                            2 Tablespoons

Saffron (kesar),                                                8-10 Strands

Method

Add salt, turmeric powder, red chilli powder, garam masala powder, garlic paste and ginger paste to the chicken and mix. Add yogurt and mustard oil and mix and leave to marinate.

Heat oil in a deep non-stick pan. Add cumin seeds, cinnamon, black cardamoms, green cardamoms, cloves and onions and sauté. Add chicken kheema and stir and continue to sauté. Break the kheema lumps with the ladle as you sauté.

Add potato and sauté on high heat for a couple of minutes. Add salt, green chillies and chicken and stir well. Add mint leaves and rice and stir to mix well.

Add three cups of water and mix. When the mixture comes to a boil, reduce heat and add saffron milk. Cover and cook till both the rice and chicken are cooked, and serve.

For more recipes go to:

http://poonamsrecipesindianspices.blogspot.com.es/

Egg Curry

Ingredients

Eggs                                                       5

Oil                                                           4 Tablespoons

Onions chopped                                   3 Medium

Salt                                                         To taste

Red chilli powder                                  1/2 Teaspoons

Green chillies chopped                        1 o 2

Cumin seeds                                         1/2 Teaspoons

Ginger-garlic paste                               1 1/2 Tablespoons

Turmeric powder                                   1/2 Teaspoons

Coriander powder                                 2 Teaspoons

Cumin powder                                       1 Teaspoon

Tomato puree                                        1/2 Cup

Coconut milk                                          1 Cup

Garam masala powder                         1/2 Teaspoons

Fresh coriander leaves,chopped         1 Tablespoon

Method
Heat 2 tablespoons oil in a non stick pan. Break eggs into a large bowl and beat with a hand blender till frothy. Add half the onions to the pan and saute for 2-3 minutes.

Add salt, ½ tsp red chilli powder and half the green chillies to the eggs and beat again. Pour the mixture into the pan and stir lightly till the eggs set. Cover and cook.

eat the remaining oil in another non stick pan. Add cumin seeds and when they turn a light brown, add remaining onions and saute. Add ginger-garlic paste and continue to saute till fragrant. Add a little water.

Turn the omelette over, cover and cook the other side too. Add remaining green chillies, turmeric powder, coriander powder, cumin powder and remaining red chilli powder to the second pan and mix and saute for 1 minute.
Add tomato puree and mix. Saute till oil separates.

Transfer the omelette onto a plate. Add 1 cup water to the second pan and let the gravy cook for 2-3 minutes. Cut the omelette into 1 inch squares and arrange them in a serving plate.

Add coconut milk and salt to the gravy and mix. Add garam masala powder and mix. Pour the gravy over the omelette pieces. Garnish with fresh coriander leaves and serve hot.

For more recipes go to: http://poonamsrecipesindianspices.blogspot.com.

Vegetable Tiki

Vegtable Tikki

Ingredients

Mixed vegetables 1 Cup

Onion

1 Medium

Oil                                                                       2 Tablespoons

Red chilli powder                                             1/2 Teaspoons

Roasted cumin seeds,powder                       1/2 Teaspoons

Garam masala powder                                   1/2 Teaspoons

Chat masala                                                        1 Teaspoon

Salt                                                                              To taste

Potatoes,boiled, peeled and mashed                 2 Medium

Bread crumbs                                                 3-4 Tablespoon

For garnishing

Mint leaves                                                                     A few

Onion cut into rings                                                1 Medium

Red capsicum,cut into thin strips                             1 Small

Yellow capsicum,cut into thin strips                         1 Small

Method 
Finely chop onion and green chillies. Heat oil in a non stick pan, add onion and green chillies and saute till translucent. Put the vegetable residue in a chopper and chop finely and add to the pan. Saute for 5 to 6 minutes, stirring.

Add red chilli powder, roasted coriander seeds powder, garam masala powder, chaat masala, salt and mix well. Transfer this mixture into a bowl, add potatoes and breadcrumbs and mix well. Divide the mixture into equal portions and shape each portion into a round tikki.

Heat oil in a non stick pan and shallow fry the tikki, turning sides, till golden brown on both sides. Drain on absorbent paper.

Place the tikki on a serving plate, garnish with mint leaves, onion rings, thin strips of red and yellow capsicums. Sprinkle some chaat masala and serve.

For more Recipes go to:

http://poonamsrecipesindianspices.blogspot.com.es/