Mutton Boti Kebab

Mutton Boti Kebab is one of the delicious and yummiest goat meat recipes.This recipe is easy to prepare tasty starter. The very scent of this dish is enough to lure anyone into an uncontrollable appetite. Poked through a skewer over a coal fire will add the fragrance.IMG_2341

INGREDIENTS

  • Boneless Mutton cubes 1/2 kilogram
  • Raw Papaya Paste 2 tablespoons
  • Ginger & Garlic paste 1 1/2  tablespoon
  • Hung curd- 2 tbsp
  • Green chilli paste 1/2 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Black pepper Powder- 1/2 tsp
  • Cumin Powder- 1/2 tsp
  • coriander powder- 1/2 tsp
  • Garam masala powder 1/4 teaspoon
  • Pathar ke phool(Stone flower)- 1tbsp
  • salt to taste
  • Pure Ghee
  • Roasted onion paste- 2 tbsp
  • Rose essence- 2-3 drops
  • Onion rings and Lemon for garnishing
  • Green(Mint +Coriander) chutney
  • Mint and coriander leaves- 2tbsp

INSTRUCTIONS

  1. In thick bottomed pan mix Mutton cubes with  all the masala at least 10 minutes with hand so that mutton pieces will be soft.  . Set aside in the refrigerator for 1-2  hours to marinate.
  2. cook the marinated mutton cubes   in lid pan at slow heat for 30 minutes till  half done, Mix the roasted onion paste also after some time and further cook at least 10 minutes.
  3. Remove the lid  and check if there is any liquid remaining. If yes, then cook till all the water evaporates. Remove from  heat and set aside.
  4. Place the mutton cubes with onion, tomato and capcicum cubes then pan grill or grill on charcoal oven  till completely cooked. Ghee will apply  from time to time so that mutton does not dry out.

boti kabab1

 

Serve hot to a plate  with the sliced onion  and the Mint Chutney

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Mutton Boti Kebab

Mutton Boti Kebab is one of the delicious and yummiest goat meat recipes.This recipe is easy to prepare tasty starter. The very scent of this dish is enough to lure anyone into an uncontrollable appetite. Poked through a skewer over a coal fire will add the fragrance. IMG_2341

INGREDIENTS

  • Boneless Mutton cubes 1/2 kilogram
  • Raw Papaya Paste 2 tablespoons
  • Ginger & Garlic paste 1 1/2  tablespoon
  • Hung curd- 2 tbsp
  • Green chilli paste 1/2 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Black pepper Powder- 1/2 tsp
  • Cumin Powder- 1/2 tsp
  • coriander powder- 1/2 tsp
  • Garam masala powder 1/4 teaspoon
  • Pathar ke phool(Stone flower)- 1tbsp
  • salt to taste
  • Pure Ghee
  • Roasted onion paste- 2 tbsp
  • Rose essence- 2-3 drops
  • Onion rings and Lemon for garnishing
  • Green(Mint +Coriander) chutney
  • Mint and coriander leaves- 2tbsp

INSTRUCTIONS

  1. In thick bottomed pan mix Mutton cubes with  all the masala at least 10 minutes with hand so that mutton pieces will be soft.  . Set aside in the refrigerator for 1-2  hours to marinate.
  2. cook the marinated mutton cubes   in lid pan at slow heat for 30 minutes till  half done, Mix the roasted onion paste also after some time and further cook at least 10 minutes.
  3. Remove the lid  and check if there is any liquid remaining. If yes, then cook till all the water evaporates. Remove from  heat and set aside.
  4. Place the mutton cubes with onion, tomato and capcicum cubes then pan grill or grill on charcoal oven  till completely cooked. Ghee will apply  from time to time so that mutton does not dry out.

boti kabab1

 

Serve hot to a plate  with the sliced onion  and the Mint Chutney

TRADITIONAL MANGO PICKLE

There are many versions of Mango pickles in India and everyone is unique in its own.This Mango pickle recipe is very special to me because is my Naniji”s recipe.This Mango pickle “s taste is very tangy and spicy which will add zing to the ordinary food.

INGREDIENTS  ;

  • Raw Mangoes 2 1//2 kgmango pickle
  • Turmeric powder 75 grams
  • Red chilly powder 75 grams
  • Cumin seeds/powder 100 grams
  • Fenugreek seeds 25 grams
  • Fennel seeds 25 grams
  • Black pepper 25 grams
  • Asafoetida 10 grams
  • Salt  250 grams
  • Mustard oil 1/2 litre
  • Vinegar 5 tablespoon

METHOD :

  • Wash ,wipe and dry the mangoes with clean cloth.Then cut into quarters and then into smaller  pieces.
  • Keep the mangoes under the sun for 1 to 2 hours ,so that there should  be no moisture in them.
  • In a big bowl take the cut mangoes ,salt 100 grams and turmeric powder 25 grams and combine all these.Now place mangoes in a clean  and dry jar and leave it to marinate for12 hours till mangoes release large quantity of water.
  • Make a coarse powder of coriander and cumin seeds.
  • Lightly roast asafoetida and crush it.
  • Fenugreek,fennel and black pepper should be whole.
  • Heat oil in a pan till it release  smokes,then let the oil completely cool
  • Now take out the mangoes with water in a big bowl(after 12 hours) .Mix all the spices with remaining salt and turmeric powder.Also add vinegar and oil.
  • Now again take the clean and  dry jar and give fumes inside the jar by keeping the  jar upside  down over the fumes of asafoetida.
  • Now transfer the mango pickles into the jar with lid on.
  • Every day put the jar under the sun . It takes approximately 3 to 4 weeks for mango pickle to be ready to eat.

NOTE  :

  • Jars lid should be tightly closed
  • Always use clean and dry  spoon when you take  out the pickles
  • Give asafoetida fumes inside the  jar.

ENJOY THE  TASTY MANGO PICKLE

 

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Continue reading “TRADITIONAL MANGO PICKLE”

KADHAI NUGGETS

Kadhai nuggets is very simple yet tasty dish.Full of protein,easy to make everybody will like it.

INGREDIENTS  :                                                                        

  • Soya nuggets  50 gramskadhai-soya-nuggets-
  • Tomato 3 nos (finely chopped)
  • Capsicum 2 nos(thinly slice)
  • Ginger garlic paste 1 tablespoon
  • Roasted coriander 2 tablespoon
  • Dry red chilli powder 2 teaspoon
  • Garam masala powder 1 teaspoon
  • Kasuri methi 1 teaspoon
  • Kashmiri/degi mirch 1 teaspoon
  • Green chilli chopped 1 teaspoon
  • Oil 3 tablespoon
  • Salt to taste
  • Coriander leaves 2 tablespoon

METHOD ;

  • Step 1 -Boil soya nuggets with salt in water for 8 to 10 minutes .When it cool down ,drain water and rinse 3 to 4 times with cold water. keep aside
  • Step 2  – Roast coriander and dry red chillies in a pan on low flame ,when spices cool down make a fine powder.
  • Step 3  _Heat 1 tablespoon of oil in a pan,add soya nuggets and saute for 5 to 6 minutes.Remove from pan and keep aside.
  • Step 4   _Again heat the remaining oil in a pan,add ginger garlic paste and tomatoes and mix well,stir occasionally till tomatoes become tender.Now add capsicum,green chillies and dry spice powder,cook for 2 to 3 minutes
  • Step  5 _ Now add soya nuggets ,kasuri methi,garam masala,salt,kashmiri mirch and water.Cover the pan with lid and cook for 7 to 8 minutes on low heat.

Garnish with coriander leaves serve hot with roti or rice.

MUTTON KEEMA BALLS

Eid mubarak to all foodies. On this special occasion enjoy the tasty Mutton Keema(minced) balls  with your family & friends.

Ingredients-

  • Mutton Keema 300 gmmutton balls
  • Onion 300 gm (chopped)
  • Tomato 200 gm (chopped)
  • Turmeric powder 1/2 tea spoon
  • Ginger + Garlic paste  2 table spoon
  • Coriander powder 1 table spoon
  • Cumin powder 1 tea spoon
  • Red chili powder 1 tea spoon
  • Black pepper powder 1 table spoon
  • Garam Masala Powder 1 table spoon
  • Mustard oil 3 to 4 table spoon
  • Green chili  2 chopped
  • Coriander leaves (chopped)  2 tablespoon
  • Salt  to taste
  • Water  1 ½ cup( If gravy )
  • Pure Ghee 2 tablespoon

Method-

Step-1 take mutton Keema in a bowl and add 1 table spoon mustard oil, 1 table spoon chopped onion, 1 green chili, 1/2 table spoon ginger garlic paste, 1 table spoon black pepper powder and 1/2 tea spoon garam masala powder. Mix all the ingredients till mixture become very light or soft. Leave it in the refrigerator for 1/2 hr.

Step-2 Now heat the thick bottomed pan. Put 3 table spoon oil. Heat the oil till smokes come out and turn off the gas. Put the pan on cool side (burner).When oil become cool start making Mutton Keema balls. flame remain off and place small balls in the oil ,in circular row, all the balls.. Then add 1/2 part of chopped onion spread over balls.  Then spread 1/2 ginger garlic paste and all powder masala.  Then 1/2 tomato chopped is spread over it.  Again repeat the same process:

Step-3  Now cover the pan tightly and turn on the flame on (sim or low) for 1 hour.

Step-4 After one hour check the Keema balls are tightened or not. Mix very slowly all the ingredients so that balls should not break.

Step-5 Fry Keema balls with masala  till oil separates. Now add desi ghee 2 table spoon for taste ,garam masala powder and chopped green coriander and add Salt.

mutton balls

Serve with Phulkas or hot rice.

NOTE :          You can serve balls dry, if you want to make gravy you can add water to it. .

 

SHAHI MOTI PULAO

With the festival around the corner make some traditional  item like SHAHI MOTI PULAO.As the name shows it is the rice preparation serve with Moti and the moti are meat balls/paneer balls.On the occasion of EID try this dish and enjoy with family and friends.

INGREDIENTS  :for pulao

  • Long grained basmati rice 500 gramsMoti Pulao
  • Onion medium 2 (thinly sliced
  • Bay leaf 1
  • Green cardamom 4
  • Big cardamom 1
  • Cloves 4
  • Cinnamon 1 stick
  • Mace 1 strand
  • Cashewnut 2 tablespoon
  • Raisins 2 tablespoon
  • Sugar 2 tablespoon
  • Salt to taste
  • Kewra water 2 tablespoon
  • Saffron 2 pinch(soaked in 1/2 cup of milk)
  • Water (just double the quantity of rice)
  • Pure ghee 3 tablespoon

INGREDIENTS  :for meat balls

  • Mutton minced(keema) 250 grams
  • Ginger garlic paste 1 tablespoon
  • Onion medium 2(finely chopped)
  • Coriander powder 1 teaspoon
  • Garam Masala powder 1 teaspoon
  • Red chilli powder 1/2 teaspoon
  • Black pepper powder 1/2 teaspoon
  • Nutmeg powder 1 pinch
  • Egg 1
  • Salt to taste
  • oil for frying
  • Silver varq

Method

Step-1 In a bowl take all the ingredients for moti( meat balls).Mix well with your palm,which makes balls soft.Do not add beaten egg in once but add slowly so that mixture will not soggy.Keep in the refrigerator for 30 minutes.

Step -2 Now wash the rice and drain water and keep aside for 30 minutes.Heat the water and add rice .Half cook the rice and drain water from rice and keep aside.

Step  -3 Heat the oil in a pan .Make small balls from marinated minced mutton and deep fry them till golden brown.Take out meat balls from oil and keep on absorbent paper.When it cool down put silver varq on meat balls.

Step 4 – In the remaining oil add sliced onion till they become crispy and brown, take out and keep aside.In the same oil also light fry cashewnut and raisins and take out from oil.

Step 5 – Now heat the ghee in a thick bottomed pan,add caraway seeds,bay leaf,cinnamon ,cardamom,mace,cloves and saute for 1 minute.Now add boiled rice,salt,sugar,kewra water and saffron soaked milk.Then add half of the meat balls  without silver varq,fried onion , fried cashewnut and raisins in the rice.Cover the lid and cook for 8 to 10 minutes on low heat.

Garnish pulao with remaining silver varq coated Moti( meat balls).Serve hot with salad and raita or curry of your choice.Also add fried sliced tomato for garnishing(optional).

 

 

DAL PITHA / FARA

Dal Pitha is a delicious indian recipe and it is a traditional Bihari delicacy which is very popular  in Bihari Cuisine also known as rice flour dumplings .There are many varieties of Pitha with different fillings like lentils,dry fruits,poppy seeds+jaggery stuffings.Pitha has high protein  and healthy low fat snacks.20170523_094155

INGREDIENTS 

-making rice dough

  • Rice Flour 2 cups
  • Water 3 cups
  • Salt to taste
  • Carom seeds 1 teaspoon(optional)

 for dal stuffing

  • Bengal gram(soaked) 2 cups
  • Green chillies 4 nos
  • Ginger 1 “
  • Garlic 1pod
  • Turmeric powder 1 teaspoon
  • Salt to taste
  • Oil for greasing

METHOD  

Making rice flour dough

  • Heat the pan with  water and salt .When the water starts boiling ,low the flame and add rice flour and quickly stir everything together .Cook till everything  blends, it wiil take 10 minutes.Keep aside .
  • When it cool down,mix with hand and make a  soft dough.Cover it with damp cloth.

STUFFING: Chana dal/ bengal gram

  • Now take soaked chana dal and drain  the water.Take it in a mixer green chillies,garlic ,ginger and salt and make a coarse paste

 

dal pitha

  MAKING OF PITHAS  :

  • Now take the dough and once  again knead it and divide the dough  into equal  size balls.
  • Now flatten the balls and roll it to medium size ,place the dal mixture and enclosed it completely.
  • Now steam these pithas in a greased steamer for 10 to 12 minutes or dal fillings get cooked and knife comes out clean.
  • You can also cook the pitha by in hot boiling water  ,cook till they rise up   to surface ,drain and serve.

Your delicious pitha is ready and serve with your choice of chutney.

NOTE  

DO NOT AT ALL ADD WATER WHILE GRINDING CHANA DAL.DO NOT FILL TOO MUCH STUFFING AS IT WILL BE DIFFICULT TO CLOSED