Mutton Masala- n' my Relocation Challenges

Ok, this post has been living in my draft long enough i guess....i made this a while ago but i was lazy to type the recipe from the book n' it's just been lying there...so i decided to take control of the situation n' type out the whole thing late last evening.

There are just way too many changes happening in my life right now...we are relocating back to india (from bahrain) n' we are slowly selling of things we don't (or rather can't) take back home n' will have to start sending off things home that we want to take back with us....so with all that happening...i'm gonna be fridge-less, oven-less, gasburner-less n' most likely pots n' pans less for a month or a little while longer....imagine that???....i'm dreading the thought...but at the same time it feels like it's gonna be a challenge to win over....lol...so if you guyz don't find me here for a while, or if you find my serving dish n' cooking dish is the same you will know why.....i'll be back with a lot of energy n'zing in sometime....but for the time being i'm thinking what will our meals be like this coming month....so please do wish us well...:)...again this recipe is from my Nita's Mehta's cookbook...so here you go...

Ingredients:

1. Mutton: 500gms (preferably use pieces with bones)
2. Onions: 4 medium (chopped)
3. Ghee or Oil: 5-6tbsp (used only 3tbsp)
4. Bay Leaf: 1no
5. Garlic: 8-10 flakes (crushed to paste)
6. Ginger: 1" piece (crushed to paste)
7. Salt: 3/4tsp or as per taste
8. Red Chili Powder: 3/4 tsp
9. Garam Masala: 3/4tsp
10.Turmeric Powder: 1/2tsp
11.Coriander Powder: 1tsp
12.Cumin Seeds: 3/4tsp (crushed)
13.Tomatoes: 4 large (pureed)
14.Green Chili: 1 (chopped) (the original recipe didn't ask for this)
15. Water: 1cup

Method:

Step 1: In a pressure cooker heat oil or ghee. Add the bay leaf and chopped onions. Stir fry for 4-5mins on medium flame till onions turn light brown.

Step 2: Add ginger garlic paste and fry for a minute

Step 3: Add the mutton pieces and cook for 15minutes on medium heat stirring every few minutes.

Step 4: Add the tomato puree to the above and mix well. Stir for 10-12 minutes on high flame.

Step 5: Add salt, red chili powder, garam masala, turmeric powder, coriander powder and crushed cumin seeds to the above. Mix well and cook for 3-4minutes.

Step 6: Add 1 cup water, mix well and close the cooker. Allow it to cook till 2 whistles. Keep on low heat or another 15mins. Remove from fire. Let the pressure drop by itself.

It's ready, transfer it to a serving dish, garnish and serve it hot with chapathis. Honestly, i was more in love with the picture than the dish itself, but i know a lot of mutton lovers in my family n' would love to make this for them again. The only change i'm gonna make is add some more spice to this. It wasn't spicy enough for RJ. ;)

Gajar Ka Halwa

I didn’t have anything to do on the last Saturday afternoon (a Sunday afternoon equivalent in the Middle East) and decided to make something sweet. This dish is so easy to make, plus I had some Khoya left over from making Phirni and wanted to finish it. I still have some more left over and will have to hunt down recipes to use them. If you have some recipes using khoya, please do let me know, i would love to try them. :)

I came across the recipe to make Loki (Gourd) halwa as part of a shahi cooking show. Forget making RJ eat it even I don’t like Loki, so I decided I’ll just be a plain jane n’ try Gajar Ka Halwa. I used the recipe from my Nita Mehta's cookbook. Honestly, this one caught me by surprise. I didn’t think it would taste this nice, maybe it was coz of how fresh the carrots were. Anyways, do try it…

Ingredients:

1. Carrot: ½ kg (shredded)
2. Milk: 1 cup
3. Sugar: ¼ cup (I used brown sugar instead n’ hence had used ½ cup)
4. Ghee: 2tbsp
5. Almonds: 5-6 (shredded)
6. Raisins: 10 (I didn’t add them)
7. Cardamom: 3-4 (powdered)
8. Khoya: 100gms (grated)

Method:

Step 1: Boil one cup milk in a clean kadai/wok.

Step 2: Add grated carrots and cook uncovered, stirring occasionally, till milk dries.

Step 3: Add the almonds and raisins. Stir for a minute or so.

Step 4: Add sugar. Cook till the mixture turns dry again. (I didn’t dry it completely as I thought it might be nice to leave it a little wet n’ gooey)

Step 5: Add ghee and stir it for another 10minutes on low flame.

Step 6: Add the grated khoya and mix well.

This can be served hot or cold.

I'm sending this for the event Left Over Delicacies hosted by Daisy Blue of Spicy Lounge as i have used the left over khoya from making Phirni...:)

Chicken Bharta

Honestly, I wasn't sure about the snap i'm putting up. But the recipe is good and turns out really well. So i couldn't resist putting it up. I was so late for work, there was just no time for my average effort at creativity. Maybe the next time i make this dish, i'll have some more time for a better snap...:)

So coming back to the recipe, i feel like i'm rediscovering 'Nita Mehta' all over again, i mean i have had her cook book with me for over 5yrs n' have taken it out rarely. So anyways, thats my mistake, now that i have taken it out, i'm finding such really nice recipes in there. I had separated the boneless pieces when i was making my Chicken Karahi and used those pieces to make this dish. So here you go...

Ingredients:

1. Chicken (boneless): 500gms (cubed)
2. Onions: 3 nos (chopped)
3. Saboot Dhania (coriander seeds): 1 ½ tbsp
4. Dry Red Chili: 2nos
5. Ginger: 1 ½ inch piece (chopped)
6. Garlic: 10 flakes (chopped)
7. Tomatoes: 3nos (chopped)
8. Tomato: 1no (puree in a mixer)
9. Garam Masala: 1tsp
10. Coriander Powder: 1tsp
11. Amchoor: ½ tsp
12. Green Chilies: 2nos (whole)
13. Coriander: 2tbsp (chopped)
14. Kasthuri Methi: 2tbsp
15. Oil: 5tbsp
16. Salt: to taste

Method:

Step 1: Put coriander seeds and red chilies on a tawa. Keep on fire and roast lightly till it just starts to change color. Do not make it too brown.

Step2: Crush the coriander seeds to split the seeds. Break the red chilies with hands into small bits. Keep aside.

Step3: Heat oil in a wok and add chopped onions, cook it till golden brown.

Step 4: Add crushed coriander seeds, ginger and garlic. Stir for a minute or so.

Step 5: Add chicken and stir fry for 4-5minutes on medium heat.

Step 6: Add chopped, pureed tomatoes and red chilies to the above and cook for another 4-5mins.

Step 7: Add salt, garam masala, dhania powder and amchoor. Mix well. Cover and cook on low heat for 6-8minutes.

Step 8: Lower the heat, stir, add whole green chilies, coriander leaves and kasthuri methi leaves. Cook for another 4-5minutes or till done and serve hot.

Punjabi Paneer Makhani

I was going to make Chicken Kadai, but the lady who comes to help me with cooking n’ cleaning (she comes 3 days a week) was coming today n’ she doesn’t touch non-veg (at all) so I thought might as well make something I can take her help on. I wish I hadn’t asked for her help, I asked her to make tomato puree in the mixer grinder n’ a portion of my kitchen was splattered with tomato puree, she had stuffed too much into the small jar n’ hadn’t closed the lid properly before turning it on. :( So anyway we had a lot of cleaning work along with cooking in the 90mins she comes to work….so I got busy with cooking n’ she got into cleaning. I like finishing my cooking for the day in the morning before I go off to work that way when I reach home I don’t have a mountain of work waiting for me.

The first recipe book I ever bought was Nita Mehta’s Indian cooking. The reason I got it was to learn some north Indian cooking for my husband….i have never tried this recipe before n’ it’s shame that I hadn’t tried it before….there is something so alluring about a simple recipe. I guess after all that struggle (in my case just mental) today morning when a dish comes out well, that’s rewarding enough. I have deviated from the original recipe a little, but I have clearly mentioned them so you can avoid those steps if you feel like it. Do try this recipe…its really nice.

Ingredients:

1. Paneer- 250 gms ( cut into cubes)
2. Tomato- 500gms (I used only 3medium ones) or (if you are using ready made tomato puree I guess ¾ or 1 cup will do)
3. Cashew- 3 tbsp (coarsely crushed)
4. Jeera- 1tsp
5. Ginger Garlic Paste- 2tsp (preferably fresh)
6. Ghee/ Oil- 2tbsp (I used a non stick pan n’ used only 2tsp)
7. Kasturi Methi leaves- 1tbsp
8. Tomato Ketchup- 1tsp
9. Kashmiri Chili powder- ½tsp (reduce the amount if you are using ordinary chili powder)
10. Coriander Powder- 2tsp
11. Garam Masala- ½tsp
12. Milk- 1 ½cup
13. Cream- ½cup (optional)
14. Salt- 1tsp or according to your taste
15. Water- as required
16. Oil- 3tbsp (to lightly fry the paneer cubes, again this step to fry paneer is not there in the original recipe, I thought I’d like it better if its ever so lightly fried)
17. Green Chili- 2nos (finely sliced) the original recipe does not ask for this, but I was scared the sweetness of the dish won’t suit us, so you can skip this if you want.
18. Sugar- as required or ¼ spoon (this is not there in the original recipe either)

Method:

Step 1: Soak the cashew pieces in hot water (half a cup) for 10-15mins. Adding a little water (2-3tbsp) grind the cashew into a thick paste. Keep it aside.

Step 2: If you are making Tomato puree at home, cut each tomato into 4 and boil it for 5mins in half a cup of water. Keep it aside to cool. Make a thick paste in the grinder.

Step 3: Fry the paneer cubes in oil and keep it aside.

Step 4: In a pan heat Ghee and add jeera to it. Once jeera turns brown add the ginger garlic paste to this and fry it till the color changes.

Step 5: Add the tomato puree to this and fry it. (till the mix becomes dry and dark in color n oil starts oozing out) I added my chopped green chili and fried it along with the puree.

Step 6: Add kasturi methi and tomato sauce to this. (on low fire)

Step 7: Add coriander powder, chili powder, garam masala, and salt. Since I had reduced the amount of ghee to 2 tsp I had to add some water at this stage as the mixture was really dry. Stir it till the masala is cooked well.

Step 8: Add the cashew paste to this n’ mix well. Taste it to see if its too sour n’ add a little sugar to balance the taste.

Step 9: Heat the milk to be added (just 1 min in the microwave will do) and pour the warm milk into the above. Stir well. The original recipe asked us to keep the gravy aside to cool n’ then add the milk. But I figured adding hot milk to the hot gravy will do the trick as I was running out of time.

Step 10: At this point the gravy will look really rich n’ thick n’ smell nice. Add the paneer pieces to this gravy stir it for another 4-5mins. The curry is ready.

Step 11: If you are adding cream, do so at this stage and stir lightly (more like folding). And take off the fire immediately. Add a dash of cream on top before serving.

I'm posting this recipe before my husband eats it for lunch today, normally i will wait for his verdict. But i'm sure he will love this with chapathi..:) I think this will be best served with Chapathi or Tandoori Roti or Jeera Rice...

Rajma - Red Kidney Bean - Indian Curry

This is one dish i can make n' make it well even in my sleep. I have made this a countless number of times as my husband loves it. Infact i made this for him even before we got married n' i'm sure one of the major reason for us being married today is my rajma curry....;)

So here we go.....
Ingredients

Rajma: 1 1/2cups (soaked overnight or at least for 6-7hrs)
Water: 6-7 cups (at least)
Onion: 2 nos (medium)- (finely Chopped)
Ginger Garlic Paste: 1 1/2tsp (preferably fresh) (if u are using ready made i guess 1 tsp will do)
Tomato- 1-2nos (Chopped)- puree it if you like... might taste better...
Cream/ Curd: 1 tbsp (optional)
Salt- as per taste
Oil: 3-4tbsp (the recipe book i had consulted 4yrs ago said some 6tbsp)
Coriander/Cilantro Leaves & Green Chili: for garnishing

MASALA POWDER

Chili Powder: 3/4tsp

Turmeric Powder: 1/4tsp

Coriander Powder: 2 tsp

Garam Masala: 1tsp

Amchoor: 1/4tsp (optional) but adding it brings a great flavour
FRESH GARAM MASALA
Black Pepper Corns: 4-5nos
Cardamom: 2nos
Bay Leaf: a small piece
Cinnamon: 1 small piece
Cumin Seeds: 1/2 tsp

Method

Step 1: Pressure cook the soaked rajma for 30mins on low fire. I cook it with salt as i think it tastes better this way.

Step 2: Grind fresh garam masala (preferably by hand in a mortar and pestle). Add oil into a hot wok and add this ground garam masala once the oil is hot.

Step 3: Add chopped onion and the ginger garlic paste. Fry it well so that the raw taste won't remain.

Step 4: Add all the masala powder to this. Add a little water from the water in the cooked rajma. If you are cooking the rajma and making this gravy at the same time then this won't be possible, if so then add just a little plain water. Cook it till oil separates.

Step 5: Add chopped/ puree tomatoes. Fry it till its really soft and squash the pieces if any with a spoon.

Step 6: If you are adding cream or curd...add it now. The color of the gravy will turn a light brown at this point. Stir it for a min or so n' it will turn back into the dark brown color.

Step 7: I add some cooked rajma to this gravy at this point n' mash it up together to get a thick paste. Ok...this step can be avoided too...but somehow i like doing this. ;)

Step 8: Add only the beans to the gravy and cook for a while, stirring to get the flavour on the rajma. Add the extra water from the cooker and leave it covered for 10mins of so. Add enough water to form a thick gravy (keeping in mind that it will thicken once it cools).

This is ready to serve with some garnish. It tastes really good with Indian Chapatti and plain rice and i almost always serve it with an easy cucumber salad. My husband is does not eat most of the veggies everyone likes (if cooked), but if given as a salad (those that can be used for a salad) he will finish the whole thing without any problems. ;) I also use the same ingredients and follow the same steps to make Lobia (Black Eyed Peas- Indian Curry).