Mutton Rogan Josh

I did'nt have any knowledge about this magnificent dish called "Mutton Rogan Josh". One day I was in a mood to see the best of the best recipes of Mutton on blogs and my eyes was stuck to this recipes from Vahrehvah.com. This is a rich,creamy and aromatic meat preparation originated from kashmir.  

MUTTON ROGAN JOSH

    

Servings: 4

Ingredients:

Mutton – 500 gms, cut into medium pieces

Ghee (Indian Clerified Butter) – 4 tbsp

Black Cardamom – 1

Asafoetida – ¼ th tbsp.

Kasmiri Red Chili Powder – 1 ½ tbsp.

Ginger Powder – ¾ th tbsp.

Fennel Seeds Powder – 1 tbsp

Saffron – ½ tbsp.

Mace – 2 florets

Cinnamon – 2 inch size

Green Cardamom – 7 to 8 pcs

Cumin seeds – 1 tbsp

Salt – as per requirement

Preparation:

 

At first, take a pan and dry roast mace, cinnamon, green cardamom and cumin seeds individually. Make them cool. Put them in a blender and blend to make a powder, we call it Spice Powder.

Secondly, take a bowl, mix asafoetida, kashmiri red chili powder, ginger powder and fennel seed powder with little amount of water to make a paste, we call it Powder Paste.

Take a pan. Add ghee or clerified butter and black Cardamom, fry for a while and then add mutton, cook it in low flame by continuous stirring till the mutton becomes slightly brown.

When the mutton is brown mix the powder paste and add saffron (mix it in ½ cup warm water), salt. mix them well and add lot of water so that water covers the mutton fully. Cover the lid of the pan in low flame for 45 minutes.

After 45 mints of boiling add spice powder and cook for another 30 mints. When the meat comes out from the bones, it indicates that your Mutton Rogan Josh is ready. This is the preparation which you will really love, because of it’s color, smell and taste.

You can have it with steamed rice, roti or parathas.

Stuffed Paratha with Green Peas

We can make different types of stuffed parathas. Stuffed parathas are much better than normal parathas. Today we will share "Stuffed Paratha with Green Peas".Every weekend my mother do this parathes for all of our familt members.

STUFFED GREEN PEAS PARATHA

Servings: 4
Ingredients: 

Green Peas - 1 Cup
Green Chili - 3 medium
Garlic - 3 to 4 cloves
Ginger - 1/2 inch finely chopped
Onion - 1 medium finely chopped
Cumin Seeds - 1/2 tbsp
Ghee/Oil - 3 tbsp for Dough, Extra oil to prepare Paratha
Refined Flour (Maida) - 2 big cups
Asafoetida - one pinch
Salt - as required
Sugar - as required

Preparation:

For Dough: Take Refined flour in a bowl, add salt and sugar. Mix well. Add Ghee or Oil and mix well. Finally add water and knead into a soft dough. Cover the dough with a wet cloth and keep it for 30 minutes. After 30 minutes again mix the dough once again and make equal portions from the dough. 

For Stuffing: Green Peas, Salt, Green Chili, Garlic and Ginger -  put all in a mixy and make a paste without applying water. Make sure the the skin of the peas should not be pasted.

Take a frying pan, heat ghee or oil, add chopped onion,cumin seeds, fry till light brown. Add Asafoetida, peas mixture and salt,cook till it reduces moisture. Cool the mixture. Put it in freeze for 20 minutes. Take it out and divide the peas mixture in equal portions.

For Parathas: Take the dough portion on by one, roll out each portion into 3 inches disc-like shape, put the portion of peas mixture in the centre . Cover the edges of the dough and roll it like paratha applying dry Maida. Fry in medium heat applying oil all the sides of the paratha.   

Serve it Hot with Pickles, Raita, Tomato Ketchup or Vegatable Curries. 

Prawn Cauliflower Potato Masala

One of the main ingredients of this recipe is my favorite seafish - prawn and the other main ingredient of mine is Cauliflower. The touch of the spices make this recipe great with addition of garlic, ginger and onion. I like to use onion paste in any gravy items as it adds thickness of the gravy. So, let us share - "Prawn Cauliflower Potato masala".

After washing the Cauliflower pieces you should boil them for 5 minutes in a pan taking sufficient water with one or two pieces of Bay leaves to avoid bad smell. Drain out the water, add turmeric powder and salt to the cauliflower and mix it well, keep them aside for 15 minutes and then start frying them till they become light brown. Remove them from the pan and keep separately.

PRAWN CAULIFLOWER MASALA

Servings: 5

Ingredients:

Cauliflower - 500 g

Potato - 1 large

Prawn - 200 g

Onion paste - 1 medium

Ginger paste - 1"

Garlic paste - 7/8 cloves

Turmeric powder - 1/2 tsp for marinating prawn and cauliflower

Turmeric powder - 1/2 tsp for cooking

Cumin powder - 1 tsp

Chili powder - 1/4 the tsp

Green Chili - 4

Dry Red Chili - 2/3 broken

Bay Leave - 2

Coconut paste - 1/2 cup

Poppy seeds paste - 1/4 the cup

Salt - as per taste

Sugar - as per taste  

Spice Mixture (garam masala) - 1/2 tsp

Oil - 7/8 tsp

Preparation:

Before we start, it is Important to know the way how we can remove bad smell of cauliflower.....

After washing the Cauliflower pieces you should boil them for 5 minutes in a pan taking sufficient water with one or two pieces of Bay leaves to avoid bad smell. Drain out the water, add turmeric powder and salt to the cauliflower and mix it well, keep them aside for 15 minutes and then start frying them till they become light brown. Remove them from the pan and keep separately.

In the same oil, Potato pieces are to be fried and keep aside.

Marinate the prawns with turmeric powder and salt for 20 minutes and fry them, keep aside.

In the same pan, heat oil, add bay leaves, dry red chili (broken) and fry for few seconds. Then add onion paste, ginger/garlic paste, salt and sauté it for 30 seconds. Add green chili, turmeric powder, chili powder, cumin powder and cook for another 1 minute, stir continuously.

Add coconut paste, stir for 30 seconds, add poppy seeds paste and water as per your requirement of gravy, add sugar. Finally add fried cauliflower, potatoes and prawns. Mix them well and cover the pan with a lid for 5/6 minutes in low flame.

Switch off the oven, open the cover of the pan, add Spice Mixture (Garam Masasla) and again cover the lid for another 5/6 minutes.

It is ready to serve. Serve with Steamed Rice / Chapati / Polao etc.


See more recipes of Prawn:

Prawn Malaikari

                                                                                     










Prawn Masala in Green Coconut

Meat Tenderizer

Meat Tenderizer: A ready made Tenderizer Powder is available in Grocery shop. But I

READY MADE MEAT TENDERIZER

Meat Tenderizer: A ready made Tenderizer Powder is available in Grocery shop. But I

Zucchini and Avocado

Zucchini : 

It is a vegetable.  It is found specially  during summer. The color of the vegetable is green and somewhat it looks like cucumber. 

ZUCCHINI

It is a vegetable.  It is found specially  during summer. The color of the vegetable is green and somewhat it looks like cucumber. 

It is having Vitamin C, Omega-3 fats and other anti-inflammatory compounds which helps to protect your heart, blood vessels and GI tract and also a very good source of fiber and Vitamin B.

Zucchini can also be taken in natural state, without cooking so that it retains a high level of its nutrients. Cut it into thin slices to add to salads, soups and many other dishes. Depending on your choice of cuisine, You can stir fry the slices of zucchini in olive or sesame oil as both olive and sesame oil has healthy fats which helps lowering your cholesterol and can prevent heart disease.

Almond Meal

What Is Almond Meal:

Place 1/2 cup un-blanched almonds (with skin) in a clean grinder.

Put the lid on the grinder and grind several times until a medium-fine textured meal forms. Don't over-grind to avoid making almond butter. This is very important.

Put the ground almond meal in a flour sifter and sift almond meal. Put the left-over large particles of almonds back in the grinder and grind again and sift remaining almond meal.

This is called Almond Meal. The same process you can follow for any nut to make fresh, delicious nut meals.

The benefit of using Flour Sifter is to make the Almond Meal free of any gluten cross-contamination. Make sure your sifter is a dedicated gluten free flour sifter.

You can find Almond Meal from grocery shop but those are made with blanched almonds (without skin). I would suggest you to use blanched almonds (with their skins) because the skin contains healthy antioxidants. The Health Benefits of Almond is as follows:

Tomato Salsa a Unique Sauce Recipe

Tomato Salsa is a Mexican sauce. It is easy to prepare and requires chopped fresh tomatoes, lime juice with jalapano and oregano. What I really do not like is the skin of the tomatoes. The easiest way to remove the skin is to slit all over the skin and it in bowl water fro few minutes. Remove the tomato pieces, you will find the skins are easily coming out. 

TOMATO SALSA

Servings: 6

Ingredients:

Fresh Tomatoes - 4 large,peeled, deseeded and cut into large chunks

Jalapeno pepper (mexican hot chili) - stemmed, seeded and slice
Onion - 1 medium finely chopped

Lime juice - 1 tbsp

Coriander leaves - 1/4th cup chopped
Dried Oregano (Ajwain) - 1/2 tbsp

Olive oil - 2 tbsp

Salt and Pepper

Vinegar - 1 tbsp

Preparation:

Cut both the base (top & bottom) of the tomatoes, making a cross slit on the topside and immerse them in boiling water for 10 to 15 seconds.

Remove the tomatoes from hot water and immediately put them in cold water.

Tomatoes should be peeled, deseeded to be roughly chopped.

Put chopped tomato, chopped onion, jalapeno pepper, lime juice, and olive oil, crushed oregano in a bowl. Mix well and let the mixture stands for at least two hours to blend the flavour.

Blend to make the puree smooth. Season with salt and pepper. Stir in coriander leaves. Serve at room temperature.