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Bhuna Gosht


Last weekend my husband and I went to downtown for grocery shopping. After shopping, with heavily loaded bag we got into a taxi and somehow my husband managed to guide the driver to the nearest metro station Xiaobei to get back home. The guy was so surprised and happy to see my husband speaking broken Chinese ;).
While trying to explain about the metro station, he nodded for some reason and asked whether we are going for dining. We were confused and was checking GPS all the way till we got there. When finally we got down in the right destination we realized huh!! That’s what he meant.. I guess he thought we are from  middle east countries and we are heading to have dinner at Arabic street..
The street is full of Arab restaurants and stores.We’d no idea such place exists in here.. We bookmarked the place to reach out again for Middle east cuisines. But we did go through a store selling imported foods from Arab countries. As our days shopping had over, we just had a look around. But one thing caught our eyes lying on the bakery was Pita bread. I’d heard many recipes of Pita bread but never got a chance to use them. So quickly i grabbed one pack. The next day we made sandwiches with pita.
With 2 more breads left and we both were craving for spicy meat dish for long, I decided to cook “Bhuna Gosht” to have with pita breads. Its not traditional but pita bread is very similar to Naan bread. So went very well with Bhuna gosht.
Bhuna Gosht is all about spices. Mutton is slow cooked with loads of spices for hours. The slow cooking process gives the brown color to the dish. It takes 1-2 hrs to cook the meat along with all the spices. But its worth the wait.  It is rich and Lip smacking delicious. It can be made easier by using pressure cooker. But there is no room for taste when you hurry up for this dish. My advice is to make this recipe when you have plenty of time and mood of cooking something special for your tastebud….  I love the Bhuna gosht recipe from “ecurryand this recipe has been adapted from them with slight variation.


Servings:  2        

Preparation Time: 15 mins
Cooking time: 1 hr
Level: Moderate
Ingredients:
1)      Mutton                                               250 gm

2)      Onion                                                 200 gm (1 Medium)

3)      Tomato                                              150 gm ( 1 Medium)
4)      Ginger                                                15 gm
5)      Garlic                                                 4 cloves
6)      Green chilli                                        2 nos
7)      Cumin seeds                                      1 Tsp
8)      Bay leaves                                         2 nos
9)      Cloves                                                4 nos
10)   Green cardamom                               2 nos
11)   Black cardamom                                1 no
12)   Mace                                                  a pinch
13)   Cinnamon                                          1 no , 5cm stick
14)   Nutmeg                                              a pinch
15)   Coriander powder                              1 Tbsp
16)   Cumin powder                                    1 Tsp
17)   Red chilli powder                               ½ Tsp
18)   Black pepper powder                         ½ Tsp    
19)   Salt                                                     as req
20)   Curd/Yogurt                                        2 Tbsp
21)   Water                                                 2 cups
22)   Vegetable Oil                                     1 Tbsp  
Method:
Preparation:
1)      Marinate mutton by combining yogurt,  half quantity of following spices – Coriander powder,
cumin powder, red chilli powder, pepper powder and salt.  Mix well with the meat and leave for 20 mins.
2)      Chop the onion, ginger, garlic and green chillies finely.
3)      Blend the tomatoes in a blender and set aside.
Cooking:
1)      Heat 1 Tbsp Oil in a large skillet.
2)      Turn to medium heat and add cumin seeds. When it  splutters add the spices bay leaves, cinnamon,
 green cardamom, cloves, and black cardamom pods  respectively. 
3)      Add chopped garlic ginger and sauté well for 1 min.
4)      Now add the chopped onion and green chilli along with little salt. Adding salt will ease the frying process.
5)      When the onions have turned to brown,  sprinkle mace and nutmeg powder. Sauté for few seconds.
6)      Add in the blended tomato and combine well. Add the marinated meat.
7)      Pour 2 cups of water, mix well and reduce the flame to low. Close the lid and cook for 30 mins stirring
        in-between.  
8)      After half an hour check for salt and add salt if required. If the gravy is dry add little more water and cook
another 15-20 mins or till the oil floats and the gravy is thick.
9)      Garnish with coriander leaves and sliced onion.
10)   Serve with naan, rice or any Indian bread.
Note:
1)      If using pressure cooker, cook the marinated mutton with 1 cup of water in cooker. And follow the
other steps.  No need of adding water while cooking in pan. Instead of cooking 45 mins,  just cook
till the gravy thickens.
2)      Yogurt is optional. Instead you can use 1 Tbsp of lemon juice while marinating.
3)     I have used boneless mutton pieces. Better way is to use boned meat.

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Mutton Korma

Mouth watering Mutton Korma!! 
Yes! Mutton Korma is one of the South delicacy. It’s a rich Mutton gravy usually made with coconut and spices. Goes great with Paratha, Dosa or Chapathi. Same recipe can also be adapted for making Chicken Korma. What I have understood about korma is, in North India usually Korma is based on Yogurt and Nuts and in South the gravy is based on Coconut. Both the Korma’s are different when u taste. Here i have posted south Indian Korma. Cook & relish.

Servings: 2
Preparation Time:20 mins
Cooking time: 30 mins
Level:Moderate
Ingredients: 
1) Mutton                                200 gm
2) Potato                                 100 gm
3) Onion                                  1 medium

4) Tomato                                1 medium
5) Ginger                                 15 gm
6) Garlic                                  4 cloves
7) Cinnamon                           5cm stick 1 nos
8) Clove                                  4 nos
9) Cardamom                          2 nos
10) Fennel seed                       1 Tsp
11) Cumin seed                       1 Tsp
12) Coriander powder             1 Tbsp
13) Cumin powder                  ½ Tbsp
14) Red chilli powder             ½ Tsp
15) Green chilli                       2 nos
16) Turmeric powder              ¼ Tsp
17) Coconut (grated/milk)      ½ Cup
18) Coriander leaves
19) Salt                                    as req
20) Vegetable oil                     2 Tbsp


Method:

1)      Make a paste of ginger garlic.
2)      If you are using grated coconut grind to a smooth paste.
3)      Heat 1 tbsp oil in a pressure cooker.
4)      Add fennel seed, cinnamon, cardamom and cloves
5)      Add half of the chopped onion, half the ginger garlic paste and fry till brown
6)      Add coriander powder, cumin powder, turmeric powder, salt and chilli powder
7)      Mix well and add mutton.
8)      Stir for 3 mins, add enough water to cover the meat and pressure cook them for 10 mins.
9)      In another pan heat 1 tbsp of oil
10)  Add cumin seeds and allow to splutter.
11)  Add remaining chopped onion, salt and fry till golden brown
12)  At this stage add a little turmeric powder and red chilli powder. This not only gives flavour but also gives the color to the gravy.
13)  Add remaining ginger garlic paste and stir well
14)  Add chopped potato and tomato .
15)  Once the tomatoes are soft, pour in the pressure cooked mutton and mix well.
16)  Reduce the flame to low and cover the pan with lid. Let it cook for 10 mins
17)  Check the potatoes for doneness. If the potato is soft add coconut paste/milk
18)  Cook for another 5 mins.
19)   Garnish with coriander leaves



Note:
    

1) As I mentioned before this recipe can be also used for making chicken korma 

Spaghetti Bolognese

Spaghetti Bolognese with a glass of Red wine not only liked by “Don” 😉 but a huge population in earth likes this dish. It’s time taking recipe to prepare but its worth waiting. Cooking spaghetti bolognese is not so difficult but require all your attention while its been cooked. The end result definitely speaks about your passion and the care you put throughout the process. Hence its best for showing your love and care to your loved ones. An evening with candle light dinner having spaghetti bolognese and red wine on the table, fun talks with loved one is all what we need in our life :).hmmm  Sorry guys i just closed my eyes and thought of  my spaghetti evening ha ha… Impress your loved ones with this recipe. Traditionally bolognese is cooked with minced beef. Since most of the Indians don’t eat beef it can be substituted with minced lamb or pork.



Servings:  2

Preparation Time:20mins
Cooking time:1 ½ hrs
Level:Moderate
Ingredients:

1)       Spaghetti
150 gm
2)       Minced Lamb/Pork
150 gm
3)       Parmesan Cheese
30 gm
4)       Onion
170 gm (1 medium size)
5)       Tomato
450 gm (4 nos)
6)       Red wine
30 ml
7)       Chicken stock
30 ml
8)       Tomato sauce
3 Tbsp
9)       Water
100 ml
10)  Thyme/Parsley
2 Tsp
11)   Black pepper powder
½ Tsp
12)   Olive oil
2 Tbsp
13)   Salt
as req

 Method:
1) Add oil in the hot pan followed by onion
2) Fry onions till brown for approx. 2 mins in medium flame
3) Add minced lamb/pork. Stir well
4) Boil tomatoes. Get the skin peeled off and make puree
5) Add tomato puree, pepper powder & salt to the meat mixture. Stir well
6) Add tomato sauce and Thyme/Parsley whichever available
7) Add chicken stock, simmer and let it boil for 1 hr stirring occasionally.
For spaghetti:
1) Boil spaghetti in water as per the instruction in the pack
2) Drain excess water and add little oil. Mix well
3) Heat oil in a separate pan and toast spaghetti
4) Add thyme and Stir well
Plating:
1)      Take half of the cooked spaghetti and place it on the serving plate.
2)      Pour the sauce on the top of spaghetti and grate cheese over it.
3)       Heat it in microwave till cheese melts.


Note:
              1)      I have reduced the Bolognese sauce since I like them thick.
                          If you want it runny and creamy add more water and cook thouroughly.
                    2)      Cheese part is traditional way but if you want to keep fat out 
                          then you can omit that part as I did.

Rogan Josh

Rogan Josh with a twist!!!

Rogan Josh is from Kashmir, meaning  cooked in oil at high heat. Tradionally Rogan josh is a Lamb dish cooked with Kashmiri chillies which gives the red color to the curry. But I made a twist by swapping Chicken for Mutton. I have also cooked Rogan josh with Mutton. But I couldn’t find any big difference in the taste of the curry except the meat. The gravy is enriched with all kind of spices and curd is added to lessen the intense taste of red chillies. I make most of the non veg dishes in my pressure cooker to get a well blended gravy. You could also use skillet, but cooking time varies little longer than the pressure cooker. This recipe is adapted from Hawkin’s recipe book.

Servings: 2
Cooker time: 10 mins
Preparation time : 20 mins
Level: Moderate

Ingredients:

Mutton / Chicken 500 gm
Vegetable Oil  1/4 cup
Bay leaves  2
Cinnamon  2 ½ cm stick
Green cardamoms  2
Onions  200 gm
Tomatoes  150 gm
Turmeric powder  1 Tsp
Red chilli powder  1 Tbsp
Curd beaten ¾ cup
Salt  as required

Roast and Grind:

Coriander seeds  1 Tbsp
Cumin seeds  2 Tsp
Poppy seeds  1/2 Tbsp
Almonds  10
Brown cardamoms peeled 1
Peppercorns  ¼ Tsp
Cloves  2
Mace  a pinch
Whole dry red kashmiri chillies  3
Ginger  15 gm
Garlic  5 flakes
Nutmeg grated A pinch

Method:

1. In a pan, roast together coriander seeds, cumin seeds, poppy seeds, shelled almonds, brown cardamoms, peppercorns, cloves, mace and grind to a paste along with whole chillies, ginger, garlic and nutmeg adding little water.
2. Heat oil in cooker. Add bay leaves, cinnamon and green cardamoms. Stir for a few seconds.
3. Add onions and fry till golden brown.
4. Add ground paste, tomatoes, turmeric and chilli powders. Stir.
5. Add 1/3rd of the curd and stir fry till curd is well blended. Do the same for remaining curd .Stir fry till oil shows separately.
6. Add meat and salt. Stir fry for 5-10 minutes.
7. Add 1/4 cup of water and mix well
8. Close cooker. Bring to full pressure on high heat. After the first whistle reduce heat and cook for 10 minutes.
9. Remove cooker from heat. Allow to cool naturally.
10. Open cooker, transfer to serving bowl and garnish with cilantro.

  

Note:
1. Goes well with nan, chapathi or pulao
2. If you are using chicken reduce the frying time from 10 to 5 mins ( see no.6 in method)

3. You can also substitute cashewnut instead of almond.