Simple Mutton Gravy

This is a simple recipe with onion-tomato gravy which goes well with roti/chapati and steamed rice. Mutton is pre-cooked till tender. Then added into onion-tomato gravy with few spices and cooked till it incorporates all the flavors.

Ingredients:

• Mutton - 500gms
• Onion - 4 medium
• Tomato - 5 medium
• Ginger-Garlic Paste - 1tbsp
• Cinnamon - 1"
• Curry leaves - 15 to 20
• Turmeric powder - 1/2tsp
• Chilli powder - 1 1/2tbsp
• Corriander powder - 1 1/2tbsp
• Pepper powder - 1/2tbsp
• Corriander leaves for garnish
• Salt to taste
• Oil - 5tbsp + 1tbsp

Method : 

• In a pressure cooker heat 1tbsp oil. Add mutton n saute till mutton oozes out water. Add required amount of water and pressure cook till mutton is tender.
• In a pan heat remaining oil. Add cinnamon stick. Then add finely chopped onion and saute till light brown in colour.
• Add curry leaves and ginger-garlic paste and saute till raw smell goes away.
• Add finely chopped tomato and cook till its mushy.
• Add turmeric powder, chilli powder, corriander powder,salt and saute for a minute or two.
• Add cooked mutton pieces along with required amount of stock and cook for 10-15mins or till u get required consistency.
• Once oil seperates add corriander leaves and pepper powder. Give a nice stir and take off from the flame.
• Serve hot with roti or steamed rice.

Paneer Roll

The tongue tickling spicy masala of grated paneer wrapped in chapati or paratha is a treat to taste buds at anytime anywhere. Grated paneer is sautéed in spicy masala and stuffed in a roti/tortilla with cheese, green chutney and wrapped to a roll.

Ingredients:

For Filling :

• Paneer (crumbled or finely chopped) - 1cup
• Cumin seeds(Jeera) - 1/2tsp
• Onion, finely chopped - 1 medium
• Ginger-Garlic Paste - 1/2tsp
• Capsicum, finely chopped - 1 small
• Chilli powder - 1/2tsp
• Corriander powder - 1tsp
• Garam masala - 1/2tsp
• Tomato Ketchup - 2tsp
• Salt to taste
• Oil - 1tsp

For Roll :

• Tortilla or home-made chapathi/paratha - 4nos.
• Grated Mozerrella cheese, as required
• Corriander & Pudina chutney - 4tsp
• Yoghurt - 2tsp

Method:

• In a pan heat oil. Add jeera. Once it splutters add onion. Saute till translucent.
• Add ginger-garlic paste. Saute till raw smell goes away.
• Add capsicum and Saute for a minute. Make sure it is crunchy.
• Add dry powders, tomato ketchup, salt and mix well.
• Add paneer and mix well. Take off from heat.
• Filling is ready. Divide into 4 portions.
• Mix corriander-pudina chutney and yoghurt well.
• At the time of serving, heat tawa on medium heat and re-heat tortilla/chapathi on one side for 20sec. 
• Flip over. Spread 1tsp of chutney, grated cheese evenly. Put one portion of filling in the centre and spread it lengthwise. Wrap the chapthi to a roll. Take off from the tawa.
• Serve with tomato ketchup and green chutney.

Kabuli Chana Biryani

Kabuli Chana Biryani is really tasty and delicious biryani recipe, a complete combination of rice and pulses. Chana biryani is protein packed dish with great aroma of spices which is flavorful and spicy served with raita.
Chana/chole is soaked overnight and pre-cooked and then cooked with spices. Basmati rice is then added and cooked for aromatic and tasty biryani.

Ingredients:

• Kabuli Chana -1/2 cup 
• Basmati Rice - 1cup
• Onion - 3
• Ginger Garlic paste - 1tbsp
• Green chilli - 3
• Turmeric powder - 1/2tsp
• Chilli Powder - 1/2tbsp
• Dhaniya Powder - 2tbsp
• Jeera Powder - 1/2tsp
• Garam Masala - 1/2tsp
• Biryani Masala - 2tbsp
• Tomato - 2
• Pudina Leaves - 1/2 cup
• Corriander leaves - 1/4 cup
• Curd(optional) - 4tbsp
• salt to taste
• Oil - 4tbsp
• Ghee - 2tbsp
• Whole Garam Masala :
• Cinnamon - 1"
• Clove - 2 to 3
• Bay leaf - 2
• Shahi Jeera - 1tsp
• Saunf - 1/2tsp
• Star Anise - 1

Method : 

• Soak kabuli chana overnight. Pressure cook it with required amount of water n salt. Strain the stock and keep aside for future use.
• Soak Basmati rice for half an hour.
• Heat a pan. Add oil and ghee. Temper with the whole garam masala.
• Add long sliced onions n fry til translucent. Add ginger garlic paste n slit green chillies.
• Fry untill raw smell goes away. Add all the dry powders and fry.
• Add cooked kabuli chana, choppoed tomato, pudina and corriander leaves. Fry for a minute or two. Add curd, salt and let it cook for 5mins.
• Add stock and required amount of water. Once water comes to boil add drained basmati rice. Mix well and bring it to boil. Cover the pan and let it cook in low flame for 12-15mins till rice is done. 
• Let it sit for sometime. Open the lid and mix gently. Serve with raita of your choice.

Note  : I used Knorr Hyderabadi Biryani masala for the flavour. If you dont have any biryani masala increase the quantity of chilli powder and dhaniya powder according to your taste.
Curd is to give extra moisture for the biryani. 

Prawn Bajji/ Fritters

Prawn bajji - it may sound new, but the taste is incredible. There are lots of vegetarian variety bajjis but never thought of non-vegetarian bajji. Got to taste it at my friends home n loved its taste. Have tried to replicate the taste and yes it came out well. A perfect snack for evening when u crave for something hot, crispy and non-veg.

Prawns marinated with spices, dipped in bajji batter and deep fried till prawns is cooked and crispy from out.

Ingredients :

• Prawns deviened - 250gms
• Oil for deep frying

     For Marination:

• Turmeric powder - 1/2tsp
• Ginger garlic paste - 1tsp
• Saunf powder - 1tsp
• Chilli powder - 1tsp 
• Salt to taste

     For Bajji Batter:

• Besan - 1/2 cup
• Rice powder - 2tbsp
• Chilli powder - 1tsp
• Asafoetida/ Hing a pinch
• Baking Soda a pinch
• Saunf - 1/2 tsp
• salt to taste

Method :

• Marinate the cleaned prawns with the ingredients under marination & set aside for half an hour.

• In a bowl take all the ingredients for bajji batter. Mix well. Meanwhile heat oil in kadai on medium flame.

• Add 1 tbsp of hot oil from kadai and mix to get a crumble texture with out lumps. (Be careful as oil will be hot)

• Add required amount of water to make a medium thick batter without any lumps.

• Dip each prawn in the batter and drop it in medium hot oil.

• Fry for 5-7 mins till thy are crispy from out.
• Tasty and crispy prawn bajji/ fritters is ready to be served. Serve with ketchup if preferred.

Pal Poori (Milk Poori)

Hi everyone. This is my first recipe being posted. Being the first dish I'm posting a dessert, which I had prepared on the occasion of Diwali. I have learnt this dish from my Mom. Dessert was made on demand by my friends from whom I have got a good response this time too. 

Its a very easy dessert & yummy too. Fried crispy poori's dipped in sweetened milk n garnished with dry fruits. 

Ingredients :

prep time : 10mins | cooking time : 15mins | serves :6 to 8

• All purpose flour - 3/4 cup
• Fine semolina - 1/4 cup
• Full fat milk - 1 cup
• Sugar - 3/4 cup
• Poppy seeds - 2tbsp
• Grated dry coconut - 1/4 cup
• Eliachi powder - 1tsp
• Cashew nuts - 15 to 20 no. halved
• Raisins - 20 no.
• Badam - 15 no. chopped
• Salt a pinch
• Oil to fry
• Ghee - 2tbsp

Method :

• In a bowl take all purpose flour, semolina and pinch of salt. Mix well and form a stiff dough using water as needed. Set aside for half an hour.
• Dry roast poppy seeds and make a coarse powder. 
• Fry cashewnuts, badam and raisins in ghee.
• Divide the dough into small balls and roll it out into medium sized puris. 
• U can either dry the rolled puris for sometime or poke it wit a fork so that it doesn't puff up while frying. 
• Deep fry in the oil till golden colour n crispy. Can be stored in airtight container till use.
• Boil milk in a pan. Add sugar, grated dry coconut, coarse poppy seeds and eliachi powder. Boil it for 5 mins.
• Dip each puri in the milk mix for sometime approx.2mins. Garnish it with fried cashew nuts, badam, raisins & serve immediately.