Mutton With Whole Garam Mashala

Ingredients 

• Mutton 1kg
• Mustard oil 5 tbsp
• Ghee 2 tbsp
• Curd 250g
• Onion paste 2 tbsp
• Brown onion 1/2 cup
• Ginger 2 tbsp
• Garlic paste 2 tbsp
• 2 tomatoes chopped 
• Diced and fried potato (optional )
• Salt to taste 
• Cumin paste 1tbsp
• Green cardamom 5 pods
• Black cardamom 2 pods
• Cinnamon 1/2 inch
• Cloves 10 to 15
• Black pepper 10 to 15
• Mace a little (javitri )
• Nutmeg (Jaifal)
• Turmeric 2 tbsp
• Red chilly powder 2 tbsp
• Kashmiri chilly powder 2 tbsp 

                

           

Marinate the mutton with turmeric powder, curd, salt , and ginger garlic paste 1 tbsp each for 2 hrs. Then add a little water and pressure cook the mutton for 20 mins .  

Heat the mustard oil in a pan add 1 tbsp ghee to it as well. Now add all the whole spices(Green cardamom 5 pods, Black cardamom 2 pods, Cinnamon 1/2 inch, Cloves 10 to 15, Black pepper 10 to 15, Mace a little (javitri ), Nutmeg (Jaifal)) to the oil. Saute for few seconds and and add the onion paste to it . Saute until the onion turns little brownish . Now add the garlic paste and saute for another few mins . After that add the tomatoes  following with a little salt , this will help to turn the tomatoes into paste faster. Now add the pressure cooked mutton( only mutton not the water) and bhuno until the oil leaves the mashala . Now add the ginger paste followed by the red chilly & kashmiri red chilly paste . 

TipsRemember if we are intending to make dry mutton we should always add the ginger paste almost at the last , just before adding the water because sauteing ginger in oil for long will turn the taste of the dish a little bitter .

Now back to recipe ...:) Add the brown onions and the water of the pressure cooked mutton and the potatoes if you wish to add them.

        

Cover the pan and let it cook for 15 mins in a low flame . Don't forget to stir the mutton in regular intervals or it will get stuck to the pan .Once the mutton is done add the remaining gee to it stir a little put the lid on for 2 mins and serve hot with roti or rice .               

                         

Chicken Ka Sukha Chap

Ingredients 

• Boneless Chicken breast 500g
• Hung curd 250 g
• 1/2 tbsp cumin powder 
• 1/2 tbsp coriander powder  
• 1/2 Garam mashala powder 
• 1/2 tbsp kabab chini powder
• 1/2 tbsp white pepper powder
• 1 tbsp kashmiri chilly powder
• 1/2 tbsp turmeric powder
• 1/2 tbsp chart mashala powder
• 2 tbsp ginger garlic paste
• 1 tbsp onion paste  
• 1/2 tbsp javitri powder 

                                                            Cut the chicken breast in thin slice and beat it gentle with kitchen hammer . Now marinate them with hung curd and all the above mentioned mashalas for at least 6 hrs .

Now Shallow fry them in a very low heat with a little chopped onion .

Once the chicken is cooked to perfection serve them hot with a dash of lime .

 

Chicken Cheese Sandwich

An easy to make, nutritious and tasty chicken cheese sandwich .

     

Ingredients

• Bread slices 
• Boiled Chicken 
•  Amul cheese spread (any flavor)
• Amul cheese slice 
• Keya Italian seasoning
• Khushi's garlic magic (optional)
• Butter 

                           

  First apply the cheese spread on the bread .

Now sprinkle the Italian seasoning on the breads.

Followed by the garlic magic masala.

After that lay the boiled chicken pieces on the breads followed by the cheese slices . 

 Now apply some butter on the outer side of the bread and grill them in your toaster.

Once the bread is brown & crunchy  you know it is done . Serve hot to taste the heavenly melted hot cheese inside your mouth.

                                                                                                                                                  

Stuffed Brinjal in Gujarati Style

                           This is a very easy recipe and very tasty as well . It goes best with roti .  

Ingredients  

• Small Brinjal 
• 1/2 cup ground nut half broken
• 1/4 tbsp Turmeric  
• 1/2 tbsp red chilly powder 
• 1/2 tbsp kashmiri red chilly powder 
• 1/2 tbsp cumin powder
• I/2 tbsp coriander powder
• oil 3 tbsp 
• 10 pods garlic
• 2 green chilly 
• 2 tbsp sugar 
• Salt to taste 

                                   First mix all the dry masalas , sugar & salt with the half broken ground nut . Then make a rough paste of garlic and green chilly . 

                    Slit the brinjals in four parts but the crown should be on.

                    Stuff the brinjals with the groundnut masala. 

Now heat oil in a pan and add the garlic & green chilly paste followed by the stuffed brinjals .

Saute the brinjals for a while and add the remaining masala to it .

After a while add little water , put the lid on an set the stove in a low flame for 15 mins . 

Add more water water if needed. Serve hot with roti .

Ilish Fish In Mustard Sauce (Ilish Macher Sorse Batar jhal)

Ingredients

• Mustard paste 4 tbps
• Mustard oil 5 tbps 
• Turmaric 1/4 tbps
• Red chilly powder 1/4 tbpa
• Samal fennel (Kalonji) 1/4 tbsp
• Little water
• salt

Ilish is the most Favorited fish of Bongs . There are many types of preparation made by this fish but my Favorited is Mustard Ilish . It is a very easy preparation very tasty though . Even this preparation has it's various versions for various person. Here is my version of Mustard Ilish (sorse ilish).
                                                First put some mustard oil in the pan and saute the pieces of Ilish for half a minute and keep aside . Now add kalonji to the oil followed by the mustard paste. Saute for a while and add salt ,turmeric , red chilly powder & water . Now put the fish pieces in to the sauce and let it cook for a while with a open lid . When the oil will be visible on the top of the concentrated sauce your fish is ready to taste,  Serve it with hot rice . 

Chicken Keema Biriyani

Ingredients 

• 2 cups basmati rice
• Chicken keema 250g
• Onion chopped 2 cups
• Onion sliced & fried 1 nos
• Chopped tomatoes 2 nos
• Ginger paste 2tbsp
• Garlic paste 3tbsp
• Kashmiri chilly powder 2 tbsp
• Haldi 1tbsp
• Curd 1/2 cup
• Bay leaf 2
• Cardamom 4 nos
• Cloves 6 nos
• Cinnamon 1/2 inch
• Javitri 2 nos
• Nutmeg powder a pinch
• Everest Biriyani Masala 2tbsp
• White pepper powder 1/2 tbsp
• Coriander leaf chopped 
• Ghee 3 tbsp
• Cashew nut & Raisins
• Water 4 cups
• Salt to taste   

         First marinate the chicken keema with curd , turmeric powder & kashmiri red chilly powder for 1 hr.Fry the cashew and raisins till golden brown & keep aside .
                        Heat ghee in a pan add bay leaf, whole cardamom pods , cloves ,and cinnamon . Now add onions & saute till it's color turns pink .Now add ginger garlic paste & saute . Add the marinated keema and cook for 5 mins . Add javitri , nutmeg , pepper powder & Everest Biriyani masala and cook for another 5 mins. After that add rice and water and cook for 10 mins. Garnish with cashew nut , raisins and fried onion and serve hot . :)

Thai Prawn Curry

Ingredients

       Thai Red Curry Paste

• 1/4  cup onion chopped
• 1-2  red chilly 
• 8-10 cloves of garlic
• 2 tbsp ginger chopped 
• 2 tbsp tomato sauce
• 1 tbsp ground cumin
• 3/4 tbsp ground coriander
• 1/4 tbsp ground white pepper
•  2 tbsp soy sauce 
• 1 tbsp sugar
• 1 tbsp chilly powder
• 2 tbsp fresh lime juice
• 4 tbsp coconut milk         

             Put all the ingredients in a blender and blend well. Your Thai Red Curry Paste is ready .
       

       Thai Prawn Curry  

• 250g small prawns 
• 1/4 cup onion chopped 
• 4-5 cloves of garlic chopped
• 1/2 inch ginger chopped 
• 1/4 cup tomatoes chopped 
• 3-4 tbps thai red curry paste
• 100 ml coconut milk
• 1 tbsp keya thai seasoning
• A hand full of freshly chopped coriander 
• 2 tbsp oil      

                  Thai restaurants are very much preferred eat out destinations for our generation , The craze is going high day by day . One dish that I often prepare on demand of my two little ones is Thai Prawn Curry . It is easy to prepare but very tasty  . The only tedious part is to prepare the coconut milk , but I have an excellent solution for it just use Maggi Coconut Milk Powder . You just need to cut the pack and mix it with water to get nice coconut milk. You can get it in any departmental store .But if you can't get this one then you can always go for the traditional method of preparing the coconut milk . So first heat some oil in a pan and add chopped onion to it , Let the onions be pink in color and then add chopped garlic followed by chopped ginger . Cook for 2 mins and then add tomatoes . When the tomatoes are cooked add Thai Red Curry paste that we had prepared earlier. Now add the prawns & cook for a while then add Keya Thai Seasoning . 

It is a very handy seasoning to keep in your house if you are a fan of thai food . After that some salt & when the spices leaves oil add coconut milk. Cover the pan for 5 mins & your Thai Prawn Curry I ready . Garnish with chopped coriander and serve with rice or  phulkas .                                                                                                                  

The Journey Begins

It has all started when I was just a child . My passion for cooking unfolded at very early age . My biggest inspiration was my papa. He used to experiment with food . And to my mom's surprise, most of the time the results were above our expectation . But for me the most attractive part was the cooking . How papa used to add the spices one by one holding the book in his hand ! How mom used to shout for the mess he created while cooking  ! How some times things used to go wrong , like mom's favorite crockery getting broken etc. Altogether those whole messy, noise and extremely funny experiences used to fascinate me & thus I developed my passion for cooking . Before I got married my cooking skills were all theoretical as I filled a big fat note book with recipes. But my voyage of exploration started in real sense after my marriage & still going on .Here I must not forget to mention, that  my culinary skills definitely managed to gather some appreciation from dear ones & somehow those sweet words of their's provoked me to share the experiences of my culinary adventures with you all.