Saturday, October 3, 2015

Mutton Rogan Gosh

Mutton Roghan Gosh 3


To Marinate:
Mutton           --  500 gms
Cinnamon     --  1 inch stick
Cardamom   --  2
Cloves            --  2
Peppercorns --  ¼ tsp
Fennel seeds --  ¼ tsp
Kashmiri chilly powder --  ¼ tsp

To fry:
Cinnamon       --  ½ inch stick
Cardamom      --  5 pods
Cloves               --  4
Peppercorns  --  ½ tsp
Fennel seeds  --  ½ tsp
Asafoetida      --  ½ tsp
Dried ginger powder -- ¾ tsp
Kashmiri chilly powder -- ¾ tbsp
Yoghurt           --  1 cup
Oil                       --  ¼ cup
Salt                     --  to taste


Clean and cut the mutton into medium pieces and keep aside.

Grind the whole spices in the marinade section to a fine powder. Add this along with the chilly powder to the meat and marinate it. Keep it aside for half an hour or more in the refrigerator.

Mutton Roghan Gosh 1

Heat oil in a deep, heavy bottomed pan and add the remaining whole spices. Saute for a minute. Add the marinated meat and cook on medium heat, stirring continuously, till brown.

Add the asafetida, dried ginger powder and kashmiri chilly powder and salt and mix it well.

Mutton Roghan Gosh 2

Reduce the heat to low and add the yoghurt, and mix it well to coat the meat.

Cook covered until the meat is tender and the oil separates on the surface. Add hot water if required in between, to make sure that the gravy / pieces does not stick to the bottom of the pan.

Serve hot with rice or rotis.

Recipe Courtesy: Nisha

Tuesday, September 29, 2015

Soya Chunks with Cashews

Soya Chunks with cashews 2

Ingredients (Serves 4 - 5):

Soya chunks             -- 1 cup
Onion                           -- 2 cups, chopped
Tomato                       -- 1 cup, chopped
Garam masala          -- 1 tsp
Turmeric powder   -- ½ tsp
Red chili powder    -- 1 tsp
Coriander powder -- ½ tsp
Ginger                         -- 1 tsp, thinly chopped
Garlic                          -- 1 tsp, thinly chopped
Shredded coconut -- ¼ cup
Cashews                     -- 15
Cinnamon stick      -- 1 inch stick
Cloves                        -- 4
Cardamoms             -- 3
Coconut milk          -- ¼ cup (optional)
Mustard seeds       -- 1 tsp
Cumin                       -- 1 tsp
Red chilly                -- 1
Curry leaves          -- 1 sprig
Coriander leaves  -- few, to garnish
Salt                            -- to taste
Oil                              -- 1 tbsp

Soya Chunks with cashews 1


In a heat proof bowl, place the soya chunks. Pour in boiling water to it and let it stand for few minutes. Once cool, squeeze the soya to remove the excess water and keep aside.

Grind the ginger, garlic, shredded coconut, cashews and the whole spices into a fine paste. Keep it aside.

Heat oil in a pan. Add the mustard seeds and cumin and let it splutter. Then add the red chilly and the curry leaves. Saute for half a minute.

Add the finely chopped onions and saute until they are translucent. Add the chopped tomatoes and saute until they are mushy. Add the turmeric powder, chilly powder and coriander powder. Saute until the raw smell goes off.

Add the soya chunks and saute for a minute. Then add the ground paste. Mix well and let it cook for a while until the oil separates.

If more gravy is required, add coconut oil or water, depending upon the consistency required. Let it come to a boil.

Switch off the flame and sprinkle garam masala and coriander leaves.

Serve hot with chapathi / ghee rice / pulav.

Soya Chunks with cashews 3

Saturday, August 15, 2015

Chettinad Lamb Roast

Chettinad Lamb Roast 5

Ingredients (serves 4  - 5):

Pressure Cook:

Mutton / Lamb      -- 1/2 kg
Shallots                     -- 2 - 3
Ginger                        -- 2 tbsp, finely chopped
Garlic                         -- 5 cloves
Turmeric Powder -- 1 tsp
Red Chilly powder -- 1 tsp
Coriander powder  -- 1 tsp
Salt                                -- to taste
Water                           -- as required

To grind:

Coconut                     -- 1 cup
Fennel Seeds           -- 1 tbsp
Whole Peppercorns -- 1 tbsp
Cumin Seeds            -- 1 tsp
Cinnamon                 -- 2 inch stick
Cardamom               --  5
Star Anise                 -- 1
Whole red chillies -- 1 or 2 according to your spice level.

To Saute:

Shallots                    -- 20 - 25
Ginger                       -- 1 tsp, finely chopped
Garlic                         -- 1 tsp, finely chopped
Tomatoes                 -- 3 cups, chopped
Cinnamon                -- 1 inch stick
Cardamom              -- 2
Cloves                       -- 3
Fennel Seeds          -- 1 tsp
Oil                               --  3 tbsp
Curry leaves           -- 2 sprigs
Coriander Leaves --  a handful finely chopped

Chettinad Lamb Roast 6


Clean and cut the lamb and marinate with the items in the pressure cook section. Let it sit for 20 - 30 mins. Add required amount of water and pressure cook until the meat is done.

Meanwhile dry roast the spices in the 'To Grind' section until the aroma pops up. Cool and then grind with coconut into a fine paste. Keep aside.

Heat oil in a pan. Add in the whole spice and let them sizzle for a min. Add the shallots, ginger, garlic and curry leaves. Saute till they are light golden. Add the chopped tomatoes and saute till they are completely mushed up.

Chettinad Lamb Roast 1                  Chettinad Lamb Roast 2

Add the ground masala and saute for a min. Then add in the cooked lamb with the gravy. If the lamb is well cooked and there is lot of gravy  left, add the gravy first and once it evaporates add in the lamb pieces.

Chettinad Lamb Roast 3                    Chettinad Lamb Roast 4

Keep stirring until most of the water is evaporated and the lamb pieces are well coated with the masala.

Add in coriander leaves and mix well.

Chettinad Lamb Roast 7

Serve this curry over rice or roti.

Recipe Courtesy: kothiyavunnu

Friday, August 7, 2015

Tres Leche Cake

Tres Leche 1


All purpose flour --   1 cup
Baking Powder      --   1½ tsp
Salt                             --   ¼ tsp
Eggs                           --   5 , separated
Sugar                        --   1 cup(for cake)  + 3 tbsp for icing
Vanilla                     --   1 tsp
Milk                           --   1/3 cup
Evaporated Milk  --   1 can
Sweetened Condensed Milk --   1 can
Heavy Cream         --   ¼ cup + 1 pint for icing

Tres Leche 3


Preheat oven to 350 degrees. Prepare a 9 x 13 inch pan coating well with butter / spray. I used an 8 inch pan which was 2" deep.

Sift together the flour, baking powder, and salt in a large bowl. Beat egg yolks with ¾ cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla.Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. Add ¼ cup sugar and beat until egg whites are stiff but not dry.

Fold in the egg white mixture into the batter until just combined.

Pour into prepared pan and bake for 35 to 45 minutes or until a toothpick comes out clean. Let it cool.

Mix condensed milk, evaporated milk, and ¼ cup heavy cream.

Tres Leche

Pierce the surface of the cool cake with a fork. Slowly drizzle the milk mixture. Try to get as much around the edges of the cake as you can.

Let the cake absorb the milk mixture. I prefer it to be chilled - keep in the refrigerator

Whip the remaining heavy cream with sugar until thick and spread it over the cake. Cut into squares and enjoy !!!

Tres Leche 2


Recipe Courtesy: Chefinyou

Monday, August 3, 2015

Cauliflower Kurma

Cauliflower Kurma 0


Cauliflower             --   1 
Turmeric powder --   ¼ tsp + ¼ tsp
Onion                         --   2 cups thinly sliced
Tomatoes                 --   2 nos
Garlic                         --   4 cloves
Green chillies          --   3
Coconut                    --   4 tbsp
Gram dal                   --   1 tbsp
Red chillies              --   3
Dry coriander seeds   -- 1 tsp
Cardamom               --   1 
Cinnamon                 --   1/2 inch piece
Cloves                        --   1
Cashews                     --   5 - 8
Oil                                 --   3 tbsp
Salt                               --   As needed

Cauliflower Kurma 2


Clean and Cut the cauliflower into required sized pieces and boil it with salt,turmeric and a little water until it is almost cooked. Drain any excess water and keep aside. You can save the drained water for the gravy later.

Cauliflower Kurma 3

Heat 1 tbsp oil in a pan, add the gram dal,coriander seeds,red chillies, cardamom, cinnamon, cloves and cashews. Saute for half a min. Add the chopped garlic, green chillies and coconut. Saute for a minute and then add 1 cup of chopped onions and saute until the onions start turning translucent.

Let it cool and then grind into a fine paste.

     Cauliflower Kurma 4               Cauliflower Kurma 5

Heat remaining oil and add the remaining 1 cup of onions until they are golden brown and then add chopped tomatoes and salt. Saute until the tomatoes get mushy, and then add the ground paste. Saute until oil appears on the sides of the pan.

Add the cauliflower saute for a minute. Add half a cup of water(or as per required consistency) and bring it to boil. let it cook in low flame for 2--3 minutes.

Garnish with fresh coriander leaves and serve hot.

Cauliflower Kurma 1

Recipe Courtesy: Raks Kitchen

Tuesday, July 14, 2015

Egg Curry

Egg Curry3


Eggs                                  --   6
Fennel Seeds                 --   1 tbsp
Cardamom                     --   2
Cloves                              --   3
Cinnamon                       --   ½ inch piece
Onion                                --   1½ cup + ½ cup , chopped
Green Chilies                  --   4 - 5, adjust according to your taste
Curry Leaves                  --  2 - 3 sprigs
Coriander Leaves          --  1/4 cup chopped
Ginger                                --   1.5 inch
Garlic                                  --   14 to 15 cloves
Fresh Grated Coconut --   ½ cup
Desiccated Coconut     --   ½ cup, can replace this with fresh coconut too.
Turmeric Powder          --   1 tbsp
Kashmiri Chilly Powder --   3 tbsp
Coriander powder        --   1 tbsp
Garam Masala                --   1 tbsp
Tomato                             --   1
Yogurt                               --  3 - 4 tbsp, optional - make sure it is not too sour
Oil                                        --  4 tbsp
Salt                                      --  as per taste

Egg Curry4


Hard boil 5 eggs, remove the shells and keep aside.

In a wide pan, heat 1 - 2 tbsp oil. Add the fennel seeds, cardamom, cloves and cinnamon and let it splutter. Add the 1½ cup of chopped onions, slit green chillies, chopped ginger, chopped garlic and curry leaves and saute until the onions are translucent. Now add desiccated coconut and saute.Saute until the coconut turns golden brown. Then add fresh grated coconut. Stir for couple of mins and then let it cool. Grind this into a smooth paste.

Egg Curry

In the same pan, heat the remaining oil and add the remaining chopped onion. Saute until the onions are translucent. Add salt, turmeric powder, coriander powder, red chilly powder and Garam Masala. Saute until the raw smell goes off. Add the chopped tomatoes and saute until the tomatoes are squishy.

Add the ground mixture and mix well. Add 1 - 2 cups of water as required for the consistency of the gravy.Once it starts boil, break the left over egg and pour into the curry. Mix well. Do a taste check and add more salt if required.

   Egg Curry1        Egg Curry2

Let this cook for 5 to 7 mins on medium flame with semi covered lid.

If adding yogurt, add and let it cook for 2 more mins.

Slit the boiled eggs and add this to the curry. Garnish with chopped coriander leaves.

Serve hot with rice or chapathi or any indian bread.

Egg Curry5

Recipe Courtesy: Flavors of Mumbai

Monday, July 6, 2015

Chicken Mughalai Korma

Chicken Moghalai Korma 2

Ingredients (Serves 5 - 7 ):

Chicken                                --   1 kg
Almonds                              –-  20 – 25

Bay leaves                           --  2
Cinnamon stick                 --  2 inch
Black pepper corns          --  1 tsp
Cloves                                    --  6
Cardamom                           --  4

Onion                                     -–  2 cups, roughly chopped
Ginger                                    --   1 inch piece
Garlic                                     --   8 - 10 cloves
Green Chillies                     --   3 - 4 - adjust as per your taste

Turmeric powder             –-  ½ tsp
Cumin seeds                       –-  ½ tsp
Kashmiri chilly powder ––  1 tsp
Coriander powder            –-  1 tsp
Garam masala powder    –-  1 tsp
Tomato                                 –-  1 cup, sliced

Yoghurt                               -–  ½ cup
Fresh cream                      -–  ½ cup

Saffron                                 -–  a small pinch
Salt                                        --  To taste
Oil                                          --  ¼ cup
Cilantro                               –-  2 tbsp chopped, to garnish

Chicken Moghalai Korma 1

Preparation of the korma:

Soak the almonds in water for 2 - 3 hours. Divide them and peel the skin of half of them(10-12) and keep aside.

Clean and cut the chicken into medium size pieces.

Mix the yogurt and cream in a bowl and set it aside.

Heat half the oil in a deep pan. Throw in the whole spices - Bay leaves,Cinnamon stick,Black pepper corns,Cloves and Cardamom. Saute for few seconds. Add the chopped onions, ginger, garlic and green chillies. Saute until the onions leave the raw smell. Add the almonds(with the skin). Let the mixture cool and then grind it into a coarse paste adding required amount of water.

In to the same pan, add the remaining oil and let it heat. Add the ground mixture and saute until water evaporates and onion starts to change its color.

Add the chicken pieces and enough salt. Mix well. Add the turmeric powder,cumin seeds, chilly powder, coriander powder and garam masala. Cook for couple of minutes and then add in sliced tomato. Cook for 8 – 10 minutes stirring occasionally until oil starts separating.

Chicken Moghalai Korma

Then add the yoghurt-cream mixture and mix well. Cover and cook for about 10 – 15 minutes. Add the peeled almonds - you can also break each of them into two if you want to.

Chicken Moghalai Korma1

Let it cook until chicken is done and oil separates. Add ½ tsp garam masala powder and a pinch of saffron. Mix well.

Switch off the flame and garnish with chopped coriander leaves.

Chicken Moghalai Korma 3

Serve with any indian bread or pulav. It tastes better the next day or may be few hours after then flavors blend together.

Recipe Courtesy: Yummy O Yummy