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Thursday, 14 December 2017

Fish Fry - HImachali (Chamba) Style


          This is a simple and yummy fish fry from the regions of Chamba in Himachal Pradesh. It is coated with a paste made of ginger, garlic, green chilies and a handful of coriander leaves. It is then deep fried to a crispy golden colour. It is traditionally served with chukh, which is a Himachali chutney made of dry red chilies.






  • 2 sardine fish
  • 1 tsp. lime juice
  • 1/4 tsp. salt
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1" ginger
  • 2-3 garlic cloves
  • handful of coriander leaves
  • 2 green chilies
  • 1 cup gram flour 
  • oil to deep fry






          Grind the ginger, garlic, coriander leaves and green chilies into a smooth paste. Keep aside. Marinate the fish with salt, lime juice, turmeric powder and red chili powder for 10 minutes.

          Then marinate with the ginger-garlic paste for another 10 minutes. Coat with the gram flour and deep fry in hot oil till light golden in colour. 

          Drain on a kitchen towel and serve with salad and a drizzle of lime juice. 




                   Marinate the fish with salt, turmeric powder & chili powder for 10 minutes.



                         Then marinate with the ginger-garlic paste for another 10 minutes. 



                               Coat with the gram flour.




                                Deep fry in hot oil till light golden in colour. 






                               Drain on a kitchen towel.



                               Serve with salad and a drizzle of lime juice. 












Wednesday, 13 December 2017

Mutton Rogan Josh (2)



           This is restaurant style Kashmiri Mutton curry, where there is a use of onions and some cashewnuts. It is traditionally cooked without any onion, garlic or tomatoes. Adding yoghurt is optional. The addition of Kashmiri chili powder, fennel powder, ginger powder and asafoetida brings out the real taste and flavour of this dish. It is relished with Kashmiri pulao, plain steamed rice, naan or kulcha. 








  • 500 gms mutton with bones
  • 2-3 tbsp. ghee
  • 2-3 cardamoms
  • 1" cinnamon stick
  • 1 mace (jaiphal)
  • 1 onion, roughly chopped
  • 10-12 cashewnuts
  • 2-3 tbsp. yoghurt
  • 1 tsp. dry ginger powder
  • 1 tbsp. fennel powder
  • 1/2 tsp. asafoetida
  • 2 tbsp. Kashmiri red chili powder
  • salt to taste
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. cardamom powder
  • pinch of saffron





           Grind together onion and cashewnuts to a smooth paste by adding some water. keep aside.
In a bowl, mix together yogurt, ginger powder, fennel powder, Kashmiri red chili powder, cumin powder, garam masala powder and asafoetida into a paste. Keep aside.

          Heat ghee in a pan and temper with cardamoms, cinnamon and mace. Then add the mutton and fry till light brown. 

          Now add the onion paste and the spiced yoghurt paste. Cover and cook till the oil separates. Add 1 cup water and salt. Pressure cook for 20-25 minutes on a low flame after the first whistle.

          Transfer the contents back to the pan. Add the cardamom powder and saffron. Cover and simmer on a medium flame till the ghee separates and you get the desired consistency. Serve with Kashmiri pulao, plain steamed rice, naan or kulcha.






          









Tuesday, 12 December 2017

Mutton Seekh Kebab in Tomato Gravy


          Any leftover Seekh Kebabs? No need to worry. Here's a quick solution. Make some yummy gravy and serve your Kebabs dunked in it. They simply tastes awesome and will be gone in no time. So here you are. My leftover Seekh Kebabs served in Tomato Gravy - in a new avatar, exclusively for you. 

          Enjoy them with plain steamed rice, jeera rice, pulao, naan, tandoori roti, kulcha or just plain chapatti. Why not have them with dosa, appam or idiyappam for a change? Do check for a step by step guide with photos to prepare it. 








  • 3-4 leftover mutton seekh kebabs, sliced
  • 2-3 tomatoes
  • 1 onion, roughly chopped
  • 1" ginger
  • 2-3 garlic cloves
  • 8-10 cashewnuts
  • 2-3 tbsp. oil
  • 2 bay leaves
  • 1" cinnamon stick
  • 2 green cardamoms 
  • 4 cloves
  • 1 tsp. cumin seeds
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. coriander-cumin powder
  • 1 tsp. garam masala powder
  • 1 tbsp. red chili powder
  • 1 tsp. kewra water








          Make 2 cuts on the tomatoes and pressure cook for one whistle. When cool, peel off the skin and blend with onion, ginger, garlic, cashewnuts and some water to a smooth paste.

          Heat oil in an and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds and then add the paste.

          Mix everything well and cook, covered on a medium flame till the oil separates. Now add all the dry spices and a sprinkle of some water. Stir fry for a few seconds.

          Add 1 cup water and cover. Simmer on a low to medium flame till the gravy comes to a desired consistency. Switch off the flame and add the kewra water. Keep covered for some time.

          While serving, arrange the sliced seekh kebabs on a bed of tomato gravy and enjoy with plain steamed rice, jeera rice, plain Biryani, pulao, naan, tandoori roti, kulcha or just plain chapatti.






















Sunday, 10 December 2017

Mutton Seekh Kebab Roll


          Rolls are popular Kolkata street food snack enjoyed by young and old alike. This amazing quick fix snack is not only delicious but wholesome and a meal on the go. They can also be enjoyed as a tea time snack, a lunch box meal or a light lunch / dinner. Options are plenty. So today I stuffed them with some leftover mutton seekh kebab, onion, tomato, some french fries, etc. and voila! my lunch was made in no time. 









  • few leftover mutton seekh kebab
  • chapattis / parathas 
  • sliced onion
  • sliced tomatoes
  • few french fries (opt)
  • chopped coriander leaves
  • tomato sauce / mayo / hummus / any chutney









          Smear the paratha with some of the sauce. Then place the seekh kebab and rest of the ingredients lengthwise. Fold them and enjoy a quick meal on the go. 

          You can also add in some grated carrots, cheese and a sprinkle of some red chili flakes / pepper powder / chaat masala for added flavour. 




















Saturday, 9 December 2017

Grilled Mutton Seekh Kebab




          Mutton Seekh Kebab is a North Indian delicacy, found in many restaurants, dhabas and street corners. It is relished as an appetizer / side dish with some tasty chutney. They can either be deep fried, shallow fried or grilled. Choice is yours. 

          But today I grilled them to perfection in a healthy way and served with some homemade mint hummus and salad as accompaniment. So check for a step by step guide with pictures to prepare this delicacy.











  • 500 gms. mutton mince / keema. washed & drained completely (makes 8)
  • salt to taste
  • 2 tbsp. roasted chickpea flour
  • 1 small onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1-2 green chilies, chopped
  • 1-2 tbsp. coriander leaves, chopped
  • 1-2 tbsp. mint leaves, chopped
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder or to taste
  • 1/2 tsp. pepper powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. lime juice
  • olive oil to baste
  • few skewers, soaked in water for 30 minutes








          In a bowl, mix together all the above mentioned ingredients (except oil). Cover and keep aside for 10-15 minutes. 

          Take a portion of it and coat around a greased skewer, lengthwise. Keep wetting your hands with water in the process. Do the same with rest of the dough. Refrigerate for some time. 

          Then baste with some olive oil and grill for 25-30 minutes. Flip it over halfway through and serve with any homemade chutney. I enjoyed mine with mint hummus and salad.









                  In a bowl, mix together all the above mentioned ingredients (except oil). 
                  Cover and keep aside for 10-15 minutes. 



                   Take a portion of it and coat around a skewer, lengthwise. Keep wetting your 
                   hands with water in the process. Do the same with rest of the dough. 
                   Refrigerate for some time. 




                    Then baste with some olive oil & grill for 25-30 minutes. Flip it over halfway
                     through.



                       Serve with any homemade chutney. I enjoyed mine with mint hummus 
                       and salad.










Thursday, 7 December 2017

Mutton Seekh Kebab


       
          Mutton Seekh Kebab is a North Indian delicacy, found in many restaurants, dhabas and street corners. It is relished as an appetizer / side dish with some tasty chutney. They can either be deep fried, shallow fried or grilled. Choice is yours. But today I deep fried them and served with some homemade mint hummus and salad as accompaniment. So check for a step by step guide with pictures to prepare this delicacy.









  • 500 gms. mutton mince / keema. washed & drained completely (makes 8)
  • salt to taste
  • 2 tbsp. roasted chickpea flour
  • 1 small onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1-2 green chilies, chopped
  • 1-2 tbsp. coriander leaves, chopped
  • 1-2 tbsp. mint leaves, chopped
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. red chili powder or to taste
  • 1/2 tsp. pepper powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. lime juice
  • oil to deep fry
  • few skewers, soaked in water for 30 minutes





          In a bowl, mix together all the above mentioned ingredients (except oil). Cover and keep aside for 10-15 minutes. 

          Take a portion of it and coat around a skewer, lengthwise. Keep wetting your hands with water in the process. Do the same with rest of the dough. Refrigerate for some time. 

          Heat oil in a pan and gently slid the seekh kebab from the skewer into the hot oil. Fry on a low flame till golden in colour. 

           Drain on a kitchen towel and serve with any homemade chutney. I enjoyed with mint hummus and salad.







                  In a bowl, mix together all the above mentioned ingredients (except oil). 
                  Cover and keep aside for 10-15 minutes. 



                  Take a portion of it & coat around a skewer, lengthwise. Keep wetting your 
                   hands with water in the process. Do the same with rest of the dough. 
                   Refrigerate for some time. 






                    Heat oil in a pan & gently slid the seekh kebab from the skewer into the hot
                    oil. Fry on a low flame till golden in colour. 



                               Drain on a kitchen towel.



                  Serve with any homemade chutney. I enjoyed with mint hummus & salad.












Basbousa


          Basbousa is a traditional dessert of the Middle Eastern countries. It is made of semolina (sooji) and is almost similar to our Indian Sooji ka Halwa. The difference lies in the addition of egg, yoghurt, plain flour and coconut. This particular dessert is baked and a sugar syrup is poured over the final product. I gave a twist by adding some candied paan and gulkand mix for a different flavour. So check for a step by step guide with pictures to prepare it.











  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp. dry rose petals
  • 1 tbsp. candied pan & gulkand mix
  • 1/4 cup oil
  • 1/2 cup yoghurt
  • 1/4 cup fresh grated coconut
  • 1/2 cup semolina
  • 1/2 cup plain flour
  • 1 tsp. baking powder
  • pinch of salt
  • 1/2 cup sugar
  • 3/4 cup water
  • 1 tsp. lime juice
  • butter to grease
  • few pistachios








          Blend the sugar along with dry rose petals and candied pan-gulkand mix. Sift the plain flour, salt and baking powder. Make a sugar syrup with the sugar, water and lime juice. 

           In a bowl whisk the eggs and sugar first. Then add the oil, yoghurt and coconut. Mix well. Now add the semolina and plain flour. Give a good mix and keep aside for 10-15 minutes.

          Pour the batter into a greased baking tin and make light gashes. Place the pistachios on it and bake at 180 degrees C. for 30-35 minutes. Check for doneness with a toothpick. 

          Bring it to room temperature and then pour the sugar syrup over it. Refrigerate for a couple of minutes. Cut the and serve as an after-meal dessert or as and when desired. 





                     Blend the sugar along with dry rose petals and candied pan-gulkand mix.




                               In a bowl whisk the eggs and sugar first. 




                              Then add the oil, yoghurt, 





                               coconut and semolina. Mix well. 



                              Add the sifted plain flour, baking powder and pinch of salt.


             
                                Mix well and keep aside for 10-15 minutes.




                             Make a sugar syrup with the sugar, water and lime juice. 



                      Pour the batter into a greased baking tin & make light gashes. Place the                                          pistachios on it.




                     Bake at 180 degrees C. for 30-35 minutes. Check for doneness with a
                     toothpick. 



                    Bring it to room temperature & then pour the sugar syrup over it. 
                    Refrigerate for a couple of minutes. 




                    Refrigerate for a couple of minutes. Cut the and serve as an after-meal 
                    dessert or as and when desired. 












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