PUNJABI MUTTON

PUNJABI MUTTON CURRY RECIPE

     
 

HOW TO MAKE PUNJABI MUTTON CURRY :

1. Clean and wash mutton pieces. Drain water and keep it aside.
2. Heat oil and ghee in a fry pan. Add cardamom, cloves, black pepper corns, cinnamons and bay leaves.
3. Saute for a minute. Add finely chopped onion and salt.
4. Saute till the onion turns light brown.
5. Add ginger garlic paste and cook till the raw smell disappears.                 
6. Now add turmeric powder, red chilly powder and coriander powder.
7. Combine well and add mashed tomatoes.
8. Cook until the tomatoes turn pulpy and oil separates out from the masala.
9. Add the mutton pieces and mix well.
10. Cook in medium flame for 4 to 5 mins, stirring once in a while. Add yogurt and mix well.
11. Cook further for 4 to 5 minutes more. Now add 2 cups of water. Stir well.
12. Taste and adjust salt and seasonings. Add freshly chopped coriander leaves.
13. Add garam masala powder and mix well.
14. Transfer the masala into the pressure cooker and pressure cook for 4 whistles and simmer for 10 to 12 mins. (The mutton should be cooked till it becomes tender and juicy).
15. Once the pressure turns off, combine gently. Lipsmacking Punjabi Mutton Masala is read

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INGREDIENTS

250 g Mutton pieces

2 tbsp oil

2 tbsp Ghee

2 Cardamom

4 to 5 Cloves

1 tbsp black pepper Corns

2 Cinnamon

1 or 2 Bay Leaves

2 Onions

1 1/2 tbsp Ginger Garlic paste

1/4 tsp Turmeric pwd

1 to 1 1/2 tsp red chilly pwd

1 1/2 tsp coriander pwd

2 Tomatoes

1/2 cup Yoghurt

1/4 tsp - Garam Masala powder

Salt to taste

Fresh coriander leaves

         



                               

pulihora recipe

Ingredients (240 ml cup used)

• 1.5 cups rice
• 2 tbsp. Oil
• 1 tbsp. sesame oil (you can replace with normal oil)           
• 2 sprigs of curry leaves
• 2 red chilies broken
• ½ tsp. mustard
• 1 tbsp. channa dal / senagapappu
• 1 tbsp. urad dal / senagapappu
• Fistful of peanuts
• Generous pinch of Hing
• Salt as needed
• Fistful of tamarind or 4 tbsp. thick tamarind pulp (adjust to suit your taste)
• 2 Green chilies slit (if not for naivedyam)
• ½ tsp. Ginger finely chopped (optional)
• Turmeric as needed
• ½ tsp. lightly roasted mustard powder or roasted sesame seeds powder (optional)
• ½ tsp. Jaggery (optional)

Instructions

1. If you wish to use sesame or mustard powder, lightly roast them and cool. Powder and set aside. Do not use both, use either of them.
2. Wash and soak tamarind in hot water for some time. Squeeze and make a thick paste. Pass it through a filter, discard stones and pulp
3. Wash and Cook rice till just done. Do not make the rice mushy. Grains must be separated. Cool the rice on a wide plate. Sprinkle salt, turmeric and 1 tbsp. sesame oil evenly. Leave it aside till the seasoning is ready. When the rice cools down mix the rice with sprinkled turmeric and salt. If needed use more turmeric to get a nice color.
4. Heat a pan with oil, add peanuts, dal and fry till golden, add curry leaves, green chilies, red chilies and ginger if using. Fry till the red chilies turn crisp
5. Add hing, tamarind pulp, jaggery and little more salt.
6. Cook till the mixture thickens otherwise pulihora will be very moist.
7. Off the heat, add powdered mustard or sesame seeds powder to the rice, give a quick stir do not let the mixture fry in the pan. Add the seasoning to the rice. Mix well. Do not mix while the rice is hot.
8. Serve tamamrind rice or pulihora with fresh homemade curd

Notes

for pulihora recipe, using jaggery enhances the taste without adding much sweetness to the rice
using sesame seeds powder or mustard powder is optional, if you are looking for ava pulihora also called as avapetina pulihora, use mustard powder.1 tsp mustard seeds for 1.5 cups uncooked rice is the right amount to get a good flavor, however some varieties yield, bitter taste, so i have mentioned only ½ tsp. Try with the amount that suits your taste.

BUTTER NAAN

                                  BUTTER NAAN 

ingredients (measuring cup used, 1 cup = 250 ml)

• 3 cups whole wheat flour/atta
• 1 tbsp sugar
• ½ tsp instant yeast
• 1 cup water or as required                                                 
• 3 to 4 tbsp curd/dahi/yogurt
• 2 tbsp softened butter (unsalted or salted)
• ¾ tsp salt or as required
• butter as required for spreading on the naan

how to make the recipe:

1. in a bowl, take the instant yeast, sugar. add water and stir the mixture.
2. then add 1 cup whole wheat flour and stir or whisk it with the rest of the yeast mixture.
3. cover and keep aside to leaven for 40 to 45 minutes.
4. then add the remaining whole wheat flour, salt, butter and curd/yogurt.
5. knead to a soft and smooth dough.
6. if the dough become sticky, add a few tbsp of flour and knead again. if its dry, then add some more water.
7. cover the naan dough and keep aside for 25 to 30 minutes.
8. divide the dough into medium balls.
9. give a resting time for the dough balls for about 15 to 20 minutes. cover and keep aside.
10. lightly dust the dough balls with some flour. you can also sprinkle some sesame seeds or nigella seeds on the dough ball and then roll it.
11. roll into a small to medium sized rounds/rotis of medium thickness.
12. place the naan on a hot tava or griddle.
13. when the bottom is partly cooked, flip. you will see bubbles on the naan.
14. when the second side is cooked, remove the naan with a pair of tongs and place the side which was cooked first facing the fire.
15. the naan will puff up. flip and brown the naan.
16. place the hot naan in a roti basket or casserole. spread some butter on top.
17. make naans this way. if not serving straight away, then stack them in the roti basket.
18. or else you can serve these butter naans immediately.

Aloo Matar Rasedaar

Ingredients

• 2 cups potatoes - boiled and cubed
  
  2 cups shelled green peas
  
  3-4 green chillies - slit a little
  
  
  For the Gravy:
  
   250 gm - chopped onions-ground with garlic & ginger
  
  1 tsp peeled cloves of garlic
  
  1 tsp chopped ginger
  
  125 gm tomato - grated OR 1/4 cup puree
  
  1/4 cup oil
  
  2 tsp cumin seeds
  
  2 bay leaves
  
  1/2 tsp turmeric
  
  1 Tbsp salt
  
  1/2 tsp garam masala
  
  1/2 tsp powdered red pepper
  
  1 Tbsp powdered coriander seeds
  
  1 Tbsp chopped coriander leaves for garnish

                 

Method

Heat oil and add the cumin seeds and the bay leaves.

When the seeds begin to splutter, add the onion paste and saute till fat separates.

 Add the tomatoes or puree, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates.

Add the peas, potatoes and the green chillies and saute over high heat till the vegetables look glossy.

Add 2 cups of water, bring to a boil and simmer, for 10-15 minutes.

Serve hot, garnished with the coriander leaves.

Key Ingredients: potato, green peas, green chillies, garlic,ginger, onion, tomato, vegetable oil, cumin seeds, bay leaf, tumeric, salt, garam masala, coriander seeds, coriander leaves

Paneer butter masala

      Paneer butter masala recipe

Restaurant style paneer butter masala recipe made easy with simple cooking, can easily be adapted to no onion and no garlic recipe.

Author: Swasthi

Recipe type: Side

Cuisine: North Indian

Yield / Serves: 4 to 5

Ingredients (240 ml cup used)                           

• 1 tbsp. Oil
• 1 cup cubed onions, 3 medium (optional)
• 1.5 cups finely chopped tomatoes (3 large)
• salt as needed
• 10 to 12 cashew nuts
• 1 tsp. coriander powder
• ½ to ¾ tsp. garam masala powder
• ½ to ¾ tsp. kashmiri red chilli powder (adjust for best color)
• ½ tsp. sugar(optional)
• 1 ½ tbsp. Butter
• 1 bay leaf
• 3 green cardamom
• 1 small cinnamon stick
• 2 to 3 cloves
• 1.5 tsp ginger garlic paste (or ¾ tsp ginger paste)
• 250 grams paneer (2 heaped cups)
• ½ tsp. kasuri methi
• 3 tbsp cream( for restaurant style)
• few coriander leaves for garnish

Instructions

1. Heat a pan with oil, fry onions until they turn transparent.
2. Fry tomatoes with salt for 3 minutes. Cook covered till the mixture turns soft and mushy.
3. Add garam masala, coriander powder, cashews, red chili powder and sugar if using. Fry until the mix gets roasted well and it should begin to leave the sides of the pan. Switch off the heat
4. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
5. Add butter to the same pan, add dry spices and fry for one to 2 minutes. Add ginger garlic paste and saute well until the raw smell disappears.
6. Pour the blended puree, add red chili powder, if desired ¼ to ½ cup of water. Cook for 4 minutes or until the gravy thickens. Let the gravy reach the desired consistency before you add paneer.
7. Add paneer kasuri methi . Stir well and cook for 3 minutes. Can add cream if desired.
8. Transfer butter paneer to a serving bowl and garnish with cream or crushed pepper or coriander leaves.

Notes

you can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe
Use sugar only if needed to suit your taste. Onions, cashews and tomatoes lend a sweet flavor and taste to the gravy naturally, so if desired use ¼ to ½ tsp.

INDIAN KADAI CHICKEN

        

INGREDIENTS

Nutrition

SERVINGS 3UNITS US

• 1kg chicken, washed,cleaned and cut into big pieces
• 4tablespoons oil
• 1⁄2cup onion, sliced
• 1 1⁄2cups tomatoes, peeled and sliced
• 2tablespoons fresh coriander leaves, chopped
• 1tablespoon ginger paste
• 1tablespoon garlic paste
• 4teaspoons garam masala powder
• 2bay leaves
• 4whole red chilies
• 2teaspoons coriander seeds
• 1teaspoon red chili powder
• salt

DIRECTIONS

1. Grind corriander seeds and whole red chillies into a coarse powder.
2. Heat oil in a kadai.
3. Add bay leaves.
4. After about 30 seconds, add onions and saute till they turn light golden brown.
5. Add ginger-garlic paste.
6. Saute for 2 minutes on medium flame.
7. Add the above coarse powder.
8. Stir well.
9. Add tomatoes and cook till they are fully cooked.
10. Add chicken pieces, salt to taste and red chilli powder.
11. Mix well.
12. Cover the kadai.
13. Cook till the chicken becomes tender.
14. Sprinkle garam masala powder over the chicken.
15. Garnish with corriander leaves and onion rings.
16. Serve hot with rotis or parathas.

1. HOW TO MAKE CASHEW HALWA:

   1. CASHEW HALWA RECIPE

   2. 
      
      
   3. Grind soaked cashews with a little milk. In a pan, add the cashews and stir.
   4. Add ghee in a small quantity once you feel the cashew sticking to the vessel. Add sugar and keep stirring. Add the saffron with milk and stir.
   5. Once the halwa leaves the sides of the pan, add some ghee and pour it over a greased plate.
   6. Cool and refrigerate. Easy halwa is ready. Badam halwa can also be made in the same way.

kadai paneer recipe

 

kadai paneer recipe - restaurant style semi dry curry made with cottage cheese, capsicum/green bell peppers and indian spices.prep tim

ingredients (measuring cup used, 1 cup =  250 ml)

• 250 gms paneer/cottage cheese, cubed
• 5-6 medium tomatoes/tamatar, chopped
• 1 or 2 green chilies/hari mirch, chopped
• 6-7 garlic/lahsun, crushed
• 1.5 inch ginger/adrak, half crushed and half julienned
• 2 green bell peppers/capsicum/shimla mirch, julienned
• 5-6 kashmiri red chilies
• 1.5 tbsp coriander seeds/dhania seeds, roasted
• 1.5 to 2 tsp crushed kasuri methi/dry fenugreek leaves
• ½ tsp garam masala powder
• ½ cup chopped coriander/cilantro leaves/dhania
• 2 tbsp
• salt or black salt

how to make the recipe:

1. in a kadai heat 2 tbsp oil. add the crushed ginger and garlic. saute these till the raw smell disappears.
2. now add the chopped tomatoes. saute the tomatoes till they become soft.
3. pound the coriander seeds and red chilies to a roughly fine powder.
4. after 8-10 minutes add the spice powder to the tomatoes.
5. saute the tomatoes till the whole mixture become like a paste and starts to leave oil.
6. now add the capsicum julienne and chopped green chilies. and saute the capsicum for some 8-10 minutes.
7. add salt and garam masala powder. mix these with the rest of the masala.
8. its time to add the paneer. cook the paneer for 2 to 3 minutes in the masala.
9. lastly add kasuri methi, ginger julienne and coriander leaves. mix and saute for 2-3 minutes.
10. serve the kadai paneer, hot with rotis or naans.