Simple mutton curry

Ingredients:

1 kg Mutton                     2-3 big Onions                     2 medium Tomatoes                      4 Garlic pods                     1 1/2tsp turmeric powder                     Small piece of Ginger                     2 tbsp Coriander Powder                      Coriander Leaves                     Chilli powder 2 tsp                    3 cups Water                     2 tbsp Oil                     Salt to taste Method :

               
                   1. In a pressure cooker add oil and when it starts heating up add onions and fry them till golden brown.
                   2. Add tomatoes and when they become tender add garlic,ginger,turmeric,coriander powder,chilli powder and little water and fry it.
                   3. Now add mutton and salt and let it fry for 5-7 mins and then add water ( according to how much gravy you want )
                   4. Cover the lid of pressure cooker and let the mutton cook till 6-7 whistles and then check.If its not tender then cook for a little while.
                   5. Garnish with coriander leaves and garam masala ( optional )
                   6. Serve hot.

Pista kulfi

Now its a Ice-Cream time !!!!

Ingredients :

                       4 cups milk
                       8 tsp. sugar or to taste

                       1/2 tsp. ground green cardamom seeds (chotti elaichi)
                       1tbsp skinned pista (pistachios), thinly sliced

                       1tbsp skinned badam (almonds), finely ground (optional)

Method :

                 1.Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly.
                 2.Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding.
                 3.Now add the sugar, nuts and cardamom seeds, stir well, allow to cool.
                 4.Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours.
                 5.To serve, remove the ice-cream from the molds by running a sharp knife around the edges of the pista kulfi. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.

A cup of coffee

Its high time i haven't posted any recipe of beverage/drink....so here it is all peoples favourite COFFEE.

Ingredients :
                   1 cup of milk
                   Coffee according to ur taste as i like strong so 2 teaspoon for strong one
                   Sugar 1 1/2 tsp or according to taste

Method :
               1.Mix coffee,sugar in half a cup of milk or blend it in a mixer.
               2.Boil other half cup of milk and when it starts boiling take off from the heat.
               3.When both prepared then shake & mix them well.
               4.Add malai or cream for more taste ( optional )
                                          or
                1.Just take 1 cup of milk
                2.Add coffee and sugar (according to ur taste)
                3.Put it on into the Gas.....
                4.keep boiling ur Coffee till only 5 to 7 min..

Enjoy your cup of coffee !!!

Simple chicken curry

Lets try out some non veg dish today.........


Ingredients :

3  tablespoon(s) oil
2  onion(s) grated
2  tablespoon(s) garlic paste
1  teaspoon(s) ginger paste 
2  tomatoes grated or finely chopped
1  teaspoon(s) red chilli powder
2  teaspoon(s) coriander powder
1  teaspoon(s) cumin powder
½  teaspoon(s) turmeric powder
Salt to taste
12  medium pieces (about 800 grams) of chicken
1  cup(s) hot water
1  teaspoon(s) curry powder or hot spice mix (garam masala) powder
finely chopped fresh coriander to garnish

Method :

1. Heat the oil in a heavy bottomed saucepan. Add the onions and fry for about 4  minutes or till rich golden brown.
2. Add the ginger-garlic paste and fry briefly till the raw smell goes away. Add the tomatoes. Fry for about 4  minutes or till oil separates.
3. Mix in the red chilli powder, coriander powder, cumin powder, turmeric powder, salt to taste. Increase the heat and add the chicken pieces. Fry for about 5  minutes or till the chicken is lightly browned.
4. Add the hot water and mix well. Bring to a boil. Cover and cook on very low heat for about 15  minutes or till chicken is well cooked and the oil has separated. Sprinkle the curry powder or hot spice mix (garam masala) and cover tightly for about 10-15 minutes for the aroma to blend well in the curry.
5. Garnish with coriander leaves and serve hot with chawal or rotis.

                       

Jalebi

 Now its time to prepare something sweet n which is loved by both kids n elders...its jalebi yum yum.

Ingredients :

                       2 cups All purpose flour (maida)
                       1/4th tsp baking powder
                       2 tbsp curd (plain yogurt)
                       11/4th cups warm water
                       1/2 tsp saffron threads, slowly dry-roasted and powdered
                       3 cups sugar
                       22/3rd cups water
                       1/2 tsp green cardamom seeds powder
                       11/2 tbsp kewra water or rose water
                       Ghee or vegetable oil for frying

 

 

 

 

Method :

 

• Mix the flour, baking powder, curd and 3/4th cup of the water in a bowl (preferably a ceramic bowl). Mix well with a whisk.
• Mix well and then add remaining water and 1/8th tsp. of saffron powder, and whisk until smooth.
• Set aside for about 2 hours or overnight to ferment.
• Whisk thoroughly before use.
• Prepare one string syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.
• Heat oil in a kadhai. Pour the batter in a steady stream ( or coconut shell with a hole) into the kadhai to form coils. Make a few at a time.
• Deep fry them until they are golden and crisp all over but not brown.
• Remove from the kadhai and drain on kitchen paper and immerse in the syrup.
• Leave for at least 4-5 minutes so that they soak the syrup.
• Take the jalebi out of syrup and serve hot.

Simple arhar or toor ki daal

Ingredients :
                   1. 1 cup arhar ki daal
                   2. 1tsp turmeric powder
                   3. 3cups of water
                   4. Salt to taste
    
For tempering :
                         1. 2-3 nos. of garlic cloves
                         2. 1tbsp oil

Method :

1.Wash arhar ki daal.
2. Put it in pressure cooker,add into it 3 cups of water, turmeric powder and salt.
3. Cover it and keep on heat.
4. When first whistle blows completly simmer the heat.
5. When second whistle blows turn off the heat.
6. In another pan add oil and when it starts heating up add gralic cloves ( chopped n sliced ) and when garlic starts turning up little brown take it off from the heat and add this tempering to arhar ki daal.
7. Serve hot with rice and rotis.

Arhar ki daal

In India, arhar dal (toor dal or pigeon peas ) is one of the most popular pulses.
Pigeon peas are nutritionally important, as they contain high levels of protein and the important amino acids methionine, lysine and tryptophan. In combination with cereals, pigeon peas make a well-balanced human food.

Ingredients :

• 1 cup Arhar or Toor Daal or Pigeon Pea
• 2 garlic cloves finely chopped
• 1 tsp turmeric powder
• Salt to taste
• 2 tbsp cooking oil
• 3 tbsp melted ghee (clarified butter)
• ¼ tsp asafetida powder
• 1 tsp cumin seeds (jeera)
• 2 dried whole red chili
• Coriander leaves for garnishing

Method:

• Thoroughly wash the Arhar/toor dal and put into a pressure cooker. Add 3 cups of water to it. Now add turmeric powder, salt and 2 tbsp of cooking oil. Stir well.
• Cover the pressure cooker and set on the stove at a high flame. After the first 'whistle' or ‘pressure release’, reduce the flame to simmer and cook for one more ‘whistle’. Turn off the fire and allow the pressure cooker to cool.
• Open the pressure cooker when cooled and stir the boiled lentils well to blend into a smooth consistency. If it is too thick, add some warm water and stir until the consistency is right.
• Prepare tempering for it: Heat the ghee on a medium flame, in a small pan until hot. Add cumin seeds, when spluttering stops add chopped garlic, fry till light brown, add asafetida powder, whole red chili and red chili powder. Pour immediately this tempering mix on to the boiled lentil.
• Serve with plain boiled rice or roti, chutney and raita.