Mutton Galouti Kabab

Mutton Galouti Kabab
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
Mutton galouti kabab recipe is all time favourite from Lucknow Cuisine. Available in all Kabab restaurents, where one can indulge to share the essence of Nawab style eating habits and authentic taste. Next time try to make in your kitchen, sure you will surprise yourself that the homemade version is not that difficult if you love experimenting with recipes. Feel free to add your best ingredient addition to this recipe and bring out the melting in the mouth experience and get addicted to eating fresh and healthy food.
Ingredients
  • 700 grams Mutton mince
  • 4 teaspoon Papaya paste
  • 2 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 2 teaspoon Garam Masala Powder
  • 1 Onion chopped
  • 2 teaspoon Ginger and Garlic Paste
  • ¼th teaspoon Black Pepper powder
  • 2 tablespoon Gram Flour
  • A handful of Mint Leaves
  • 1 teaspoon Lime juice
  • Salt to taste
  • 2 teaspoon Clarified Butter
  • Oil to shallow fry
Instructions
  1. To make Mutton Galouti Kabab, first take a big bowl and mix the minced mutton, lime juice, papaya paste, clarified butter and salt for one hour.
  2. Take a blender and pour in all the ingredients except oil. Blend it well with no added water.
  3. Now add the minced meat and blend well for second time.
  4. Pour it in a enclosed container and refrigerate overnight.
  5. Just before cooking take out the marinated meat from refrigerator.
  6. Heat a grilled iron pan with oil.
  7. Shallow fry palm sized equal portion of kababs , both side on medium to low flame for about 25 minutes.
  8. Alteratively one can grill or barbecue these for that smoky kabab flavor..
  9. Serve hot with cucumber and onion salad.

 

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Malaysian Prawn Sambal

Malaysian Prawn Sambal
Author: 
Recipe type: Lunch
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Sambal is my favourite spicy gravy preparation , especially when is paired with prawn, I just can't stop loving till the last bite. Always love cooking it. Malaysian inspiration and few authentic ingredients is all you need to prepare such a mouthwatering dish.
Ingredients
  • 6 Large Prawn
  • 2 Onion chopped
  • 6 garlic chopped
  • 2 teaspoon Ginger paste
  • ¼th teaspoon Sugar
  • 3 teaspoon Sambal Paste
  • 2 teaspoon Sesame oil
  • 2 Lemon Slice
  • Few Coriander Leaves
  • ½ cup Water
Instructions
  1. To make prawn sambal recipe firstly clean and wash the shrimps and boil for 5 minutes in boiling water.
  2. Heat a wok with oil and fry the prawns with salt for 5 minutes.
  3. Add the ginger , garlic and onion fry for 5 minutes more.
  4. Now toss in the sambal paste, lemon juice and the lemon slices and water to cook for 5 minutes.
  5. Stir continuously, check for salt.
  6. Serve hot with fried rice and some chopped coriander leaves as garnish .

 

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Sweet Kernel Corn Aloo Parathas

Sweet Kernel Corn Aloo Parathas
Author: 
Recipe type: Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Stuffed parathas are so famous in India, we all have tried stuffing with potato, peas, radish, spinach etc. Now add sweet corn to your potato stuffing for parathas. These are extremely satisfying and kids love to eat for tiffin. Serve with plain curd raita and pickles. A must try recipe for all corn lovers.
Ingredients
  • 2 cups Whole Wheat Atta
  • Water for kneading
  • Salt to taste
  • 1 cup Sweet corn
  • 3 Boiled Potato
  • 2 Green Chilly
  • Coriander Leaves, a handful chopped
  • 11/2 chopped Onion
  • 2 teaspoon Homemade Tomato Pickle
  • Oil for rolling and shallow frying
Instructions
  1. To make corn stuffed paratha, first wash the corn and boil the potatoes.
  2. Take a medium bowl and mash the potatoes, add chopped onion, coriander leaves, corn and homemade tomato pickle. Mix well with exact seasoning.
  3. Make a dough with wheat atta, salt and water and rest for 15 minutes.
  4. Divide the dough into balls.
  5. Stuff with 2 teaspoons of stuffing in each ball, then roll with little oil into a circle shape. Finish with the whole batch.
  6. Heat a frying pan ,place the rolled paratha and cook both side adding a teaspoon of oil for each .
  7. Finish making all the corn stuffed paratha then serve hot with masala curd raita.

 

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Posto Bhat

Posto Bhat
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Total time: 
Serves: 4-5
 
Posto Bhat or raw poppy seed paste mixed with cooked rice, is a very tasty dish of bengali cuisine. Love to eat occasionally at the beginning of a weekend lunch or just whenever we feel for it and will satisfy your appetite to feel sleepy very soon. The aroma of fresh green chilly and mustard oil with poppy seed paste is extremely delicious. Make it more spicy to bring out the authentic recipe taste.
Ingredients
  • 4 tablespoon Poppy seeds
  • ½ cup Water
  • Salt , to taste
  • 2 Green Chilli
  • 1 Dry red chilli
  • 11/2 teaspoon Mustard oil
  • 4 cups Basmati rice , cooked
Instructions
  1. To make the poppy seed rice, first take a bowl and wash and soak the seeds in water for few hours or overnight.
  2. Make the paste using mortar and pestle with half cup of water or less adding salt, red and green chillie.
  3. Once done put it in a serving bowl and add mustard oil.
  4. Take a big bowl and slowly mix the entire paste with the cooked rice. Check for salt.
  5. Serve hot posto bhat on lunch plates or serve few spoonfuls of paste on the side of served rice for each plate.

 

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Raw Mango Corn Salad

Raw Mango Corn Salad
Author: 
Recipe type: Salad
Cuisine: Indian
Prep time: 
Total time: 
Serves: 3-4
 
Raw mangoes are not only used for cooking but also for making delicious simple salad. Sweet corn is available all year round. Just grate mangoes usually sweet and sour in taste during off season, and mix with enough corn. Lovely salad ready in minutes to rejuvenate your senses make you feel fresh with the nutrients. Try to make it every weekend and get more close to eating simple fresh food for your happy health.
Ingredients
  • 4 Raw mango
  • 11/2 cup Sweet corn
  • 2 teaspoon Kasundi mustard sauce
  • 2 Green Chilli
  • Coriander leaves (Dhania) , to garnish
  • Black Salt to taste
Instructions
  1. To make the raw mango and corn salad, first peel off the skin of mangoes and grate in a big bowl.
  2. Wash and add the corn with kasundi and chopped green chilly.
  3. Mix it well adding little black salt to taste.
  4. Serve cold on a salad bowl with chopped coriander leaves garnish.

 

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Broccoli MozzarellaTots

Broccoli MozzarellaTots
Author: 
Recipe type: Snacks
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Happy Cheese Lover's Day! Feed our little ones with these cheesy tots made with superfood ingredient broccoli. Pack for lunch or serve the tots for evening snack. Mustard mayonnaise is the best relish for them to enjoy. Very easy to make and can be refrigerated for next day. A light snack to serve with loads of nutrients.
Ingredients
  • 1½ cup Broccoli florets
  • 1 cup Mozzarella Cheese
  • 2 tablespoon Mayonnaise
  • 5 teaspoon Hot Sauce
  • 1 Egg
  • ¼th teaspoon Black Pepper
  • 2 cup Water
  • Salt to taste
  • Oil for frying
Instructions
  1. To make the broccoli nuggets, firstly wash and then finely chop the broccoli florets.
  2. Heat a saucepan with water, once it reach to its boiling point add the broccoli cook for4 minutes then strain and cool, squeeze out the extra water.
  3. Take a big glass bowl beat the egg, add rest of the ingredients except oil.
  4. Mix it well and check for salt and seasoning.
  5. Shape in the size of nuggets, with 2 teaspoon of mix .
  6. Once the whole batch is done, refrigerate for 15 minutes.
  7. Heat a frying pan with oil , now shallow fry or deep fry the nuggets.
  8. Serve broccoli nuggets with mustard and tomato sauce.

 

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Drumstick Leaves And Corn Stir Fry

Drumstick Leaves And Corn Stir Fry
Author: 
Recipe type: Side Dish
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
The drumstick leaves are full of multi nutrients, all that you need to enjoy good health and cure chronic disease. Corn kernels and drumstick leaves are stir fried and cooked together with the sweet and chilli balance in taste.
Ingredients
  • 200 gram Corn
  • 3 cups Drumsticks Leaves
  • ½ teaspoon Cumin seed
  • ¼th teaspoon Mustard seed
  • ¼th teaspoon Chilli powder
  • ½th teaspoon Turmeric powder
  • 1 teaspoon Jaggery Powder
  • ½ cup Water
  • 3 teaspoon Oil
  • Salt to taste
Instructions
  1. To make the Corn And Drumstick recipe first wash the corn kernels and clean the drumstick leaves .
  2. Heat a frying pan with oil, temper with cumin and mustard seed.
  3. Add the corn kernels and fry for 2 minutes.
  4. Add the dry powders, salt and drumstick leaves.
  5. Adjust the salt, jaggery powder and stir fry on low flame.
  6. Serve hot on a plate as side dish.

 

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Maachli Jaisamandi

Maachli Jaisamandi
Author: 
Recipe type: lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Rajasthan cuisine is a royal cuisine, mostly comprising of the lost recipes of the traditional Royal Maharaja families. Their passion for food is still being preserved in the historical food journals, and passed onto the family cooks and chefs for us to enjoy the taste of grandeur. Maachi Jaisamandi is a traditional fish recipe of Udaipur. Marinated fish fillets fried and cooked in a creamy rich gravy. Here the green chutney is layered in between two fish fillet then dipped in light batter to shallow fry. Yes, it is a little different but this is a delicious main course addition for your next family get together when served with saffron rice or pilaf.
Ingredients
  • 300 grams Fish fillet
  • Salt , to taste
  • For the batter:
  • 4 teaspoon Gram flour (besan)
  • ⅛ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Cumin powder
  • Water , to make the batter
  • 4 teaspoon Cooking oil
  • For the green chutney:
  • Coriander leaves (Dhania) , as required
  • Mint Leaves (Pudina) , as required
  • 1 Green Chilli
  • ½ teaspoon Lemon juice
  • For the Gravy:
  • 100 ml Fresh cream
  • 1 cup Yogurt (Curd)
  • ¾ teaspoon Turmeric powder (Haldi)
  • ¼ teaspoon Red chilli powder
  • ¼ teaspoon Cumin seeds
  • 2 teaspoon Cooking oil
Instructions
  1. To begin making the Maachli Jaisamandi recipe, firstly wash the fish fillet and cut into 8 equal pieces. Rub the pieces of fish with salt and rest them for 10 minutes.
  2. Take a bowl and mix together the ingredients for batter properly. Make sure that there are no lumps in it.
  3. Take a tall glass and beat well all the ingredients for gravy except oil and cumin seeds.
  4. Prepare the green chutney by add coriander leaves, mint leaves, green chilies and lemon juice into a mixer. Grind until it forms a smooth paste. Add salt and check for taste.
  5. To make the fish sandwich, layer one fish piece with the green chutney, then close with the second one. Finish making with the rest. Dip the fillet in light batter.
  6. Heat a heavy bottomed pan with oil. Dip the sandwiched fillets of fish in the batter and add them one by one. Shallow fry the fish sandwiches for a minute and flip onto the other side. Fry the fish for another minute or 2 and take them off the flame and keep aside.
  7. In the same wok add some more oil on a low flame and add cumin seeds. Let the cumin seeds crackle. Add the gravy mixture into the wok. Let it cook until a few bubbles start to appear. Turn off the flame.

 

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Fish Molee

Fish Molee
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Fish Molee is one traditional Kerala Cuisine based Fish Stew recipe. The addition of coconut milk and exotic spices gives a nice aromatic and light sense to it. Kerala style fish molee goes perfectly with steamed rice to enjoy for weekend special meal.
Ingredients
  • 300 gram Fish
  • 3 teaspoon Cooking oil
  • ½ teaspoon Cumin seeds
  • 1 Onion , chopped
  • 1 teaspoon Ginger Paste
  • 2 Tomatoes , chopped
  • 3 cloves Garlic , finely chopped
  • ¼ teaspoon Turmeric powder (Haldi)
  • ½ teaspoon Red chilli powder
  • ¼ teaspoon Vinegar
  • ¼ Lemon juice
  • 50 ml Coconut milk
  • Salt , to taste
Instructions
  1. To begin making Fish Molee Recipe, firstly wash the fish cutlet pieces and season with salt.
  2. In a heavy bottomed pan, heat some oil on medium flame. Add cumin seeds and let it crackle.
  3. Add chopped onion and saute until the onions are translucent. Add garlic, ginger paste and saute until the raw smell of garlic and ginger goes away. Add in the chopped tomatoes and saute until the tomatoes are mushy and oil starts to leave from the sides.
  4. Add in turmeric powder and chili powder, mix well and pour a cup of water into the pan.
  5. Once the water reaches the boiling point, lower the flame and add coconut milk and the fish pieces.
  6. When the fish is fully cooked add lime juice and vinegar. Add appropriate amount of salt and give the curry a good stir. Turn off the flame.

 

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Murgh Malaiwala

Murgh Malaiwala
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Murgh Malaiwala recipe is a perfect combination of marinated and roasted chicken pieces in rich malai and milk gravy. The recipe name sounds so royal so just think of the rich royal taste of the whole preparation. Here desi ghee is used for frying onions but for few the whole cooking is done without the use of oil or ghee but tastes equally good. The nutty flavor of almond and the cardamom is the secret to the chicken fries. The methi flavour of the creamy and milky gravy is an additional aroma enhancer. Include this recipe for weekend and party menu, and serve with butter naan.
Ingredients
  • 500 gram Chicken , cut into pieces
  • 2 teaspoon Ginger , paste
  • 1 teaspoon Garlic , paste
  • 2 tablespoon Fresh cream
  • 1 tablespoon Almonds , paste
  • ½ teaspoon Lemon juice
  • ¼ teaspoon Black pepper powder
  • Salt , to taste
  • 1 Onion , sliced
  • ½ cup Fresh cream
  • 1 cup Milk
  • 2 Cardamom Powder
  • 1 inch Cinnamon Stick
  • 2 Bay leaf (tej patta)
  • 2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
  • 4 teaspoon Ghee
Instructions
  1. To begin making the Murgh Malaiwala recipe, firstly clean and wash the chicken pieces and dry it. Soak kasuri methi leaves in ¼th cup of water in a small bowl.
  2. Take a big bowl and add chicken, salt, pepper and mix it well. Refrigerate it for about 2 hours or more.
  3. After 2 hours, add garlic, ginger, lemon juice, almond paste and 2 tablespoons cream into the chicken and keep it aside for 20 minutes.
  4. Heat a heavy bottomed pan with ghee. Add cardamom powder and onions in the pan and let it cook till the onions become soft and translucent.
  5. Next, add the marinated chicken pieces and let it cook for 10 minutes. After 10 minutes, add in the cream and milk with cinnamon stick and bay leaf.
  6. Boil stirring occasionally till the chicken pieces are fully cooked and semi thick gravy consistency is formed. Strain the methi leaves and sprinkle on the gravy and stir it well. Switch off the gas, cover the pan and let it sit for 10 minutes before serving.

 

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