Mutton Keema Pao

Hello Friends,
               Keema pav is a famous recipe from Mumbai. I tried this recipe in one of the famous restaurant in Bangalore at the time of Diwali and decided to try it at home.
Restaurant was little oily and spicy so I decided to make my own version with less oil and less spicy.
Sharing the recipe with you all, hope you all will like my version :)
 

Ingredients:
500 gm mince mutton
1/2 cup green peas
3-4 cloves
1" cinnamon stick
1 bay leaf
A pinch of cardamom powder
2 tbsp oil
1 tbsp ginger-garlic paste
1 large onion (finely chopped)
2 medium size tomatoes (finely chopped)
1 green chilly (finely chopped)
1/2 tsp garam masala
1/2 tsp mutton masala
1/2 tsp coriander powder
1/4 tsp red chilly powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 small cup water
Garnish: Fresh coriander leaves (finely chopped)
6 pav

       

Method:

• Boil green peas in heavy bottom pan, till they are cooked. Drain and keep them aside.
• Heat oil in a non-stick kadhai, add cloves, cinnamon, bay leaf and green cardamom powder.
• Add ginger-garlic paste and saute till it becomes light brown in colour.
• Add chopped onion. Mix well and saute till they become golden brown in colour.
  
  





• Add tomatoes, mix well. Cook covered till the oil separates.

                   

• Add all the dry masalas (garam masala, coriander powder, cumin powder, turmeric powder, red chilly powder, mutton masala), mix well.
• Add minced mutton, mix nicely. Add water and cooked cover.

                    

• Keep stirring in between. Mash in between. 
• Cook till oil starts floating on the top. Add boiled peas.
• Mix well and cook on high heat for couple of minute till the mince is little dry.
• Garnish with chopped fresh coriander leaves.

To Serve: Heat butter in a non-stick pan. Cut pav horizontally into two pieces and pan fry in butter till pav is crisp and light brown.

Soya Chunks (mealmaker) Manchurian Dry

Hi Friends,
             
                Soya bean is rich in Protein, Vegans can substitute Soya chunks with meat. Soya nuggets provide good amount of vitamins, minerals, fibre for growing kids. As it is one of the best source of Omega-3 fatty acids so it helps in reducing the risk of coronary heart disease as well.

Soya bean is available in many forms like nuggets, small chunks and granules. You can make soya in any form like curry, soya keema, dry soya peas, soya chunks with potato (gravy) etc etc......
This time I tried something new with Soya Chunks i.e Soya Manchurian (Dry). Sharing my version of Soya Manchurian with you all, hope you will like it :)

Ingredients:
1 cup soya chunks (boiled in salted water, drain and keep aside)
2 tsp cornflour
1 tbsp ginger-garlic paste
1/2 red bell pepper (cut into cubes)
1/2 yellow bell pepper (cut into cubes)
1/2 green bell pepper (cut into cubes)
1 big onion (cut into cubes)
1 tbsp tomato ketchup
1 tsp chilly sauce
1 tsp soya sauce
1/4 tsp vinegar
1/4 tsp pepper powder
Salt according to taste
A pinch of ajinomoto
1 spring onion (green portion)  for garnishing
Oil for frying

Method:

• Put boiled soya, cornflour and salt on a plate and mix well. Keep it aside for 10-15 mins.

• Heat oil in a kadhai, now add soya chunks in small quantity. Fry till they become crispy. Don't overcook them otherwise chunks will become hard.

                     

• Heat 2 tbsp of oil in a non-stick pan, add ginger-garlic paste and onions. Cook on high flame for 2 mins.

                     

• Now add red, yellow and green bell peppers. Mix well.

                     

• Add soya sauce, tomato ketchup, chilly sauce, vinegar and 1/4 cup of water. Simmer on low flame for 5 mins.

                     

• Add salt, pepper powder and ajinomoto.
• Now add soya chunks and mix well.
• Keep on low flame for 5 mins.
• Garnish with chopped spring onion green and serve hot. 

Vegetable Spring Roll

Hi Friends,
       Rainy season is here and how come we miss spring rolls along with our favorite chutney.....YUM !!!! Evenings with crispy an all time favorite snack and a cup of tea....
Spring roll is a famous appetizers from Chinese cuisine consist of various fillings like vegetables, chicken fish and prawns. Wrapped in a pancake and deep fried. It is enjoyed by everyone esp. children. I used ready-made wrapper which are easily available in the market. So make this delicious appetizer at home in no time :)

Ingredients:
Ready-made spring roll sheets 
1 tbsp cornflour in 1/4 cup of water
Oil for deep frying

For spring roll stuffing: 
2-3 spring onions (Chopped)
1 carrot (fine julienne)
1/2 green bell pepper (fine julienne)
1/2 red bell pepper (fine julienne)
1/2 yellow bell pepper (fine julienne)
1/4 cabbage finely shredded
5-6 beans (finely chopped)
1 tsp ginger-garlic paste
1 tbsp red chili sauce/ tobascco 
Salt according to taste
1/4 tsp pepper 
A pinch of Ajinomoto
1 tbsp oil

Method:

• Heat oil in a kadhai,  add the spring onions. Saute on high flame for 1-2 mins. Add ginger-garlic paste. Saute for a min on high flame.

• Add the beans  bell peppers and carrot. Saute for 3-4 mins of high flame. Don't overcook the vegetables.
• Now add the cabbage, salt, pepper and ajinomoto. Mix well.
  
  
  
• Add the red chili sauce and mix nicely.

• Remove from fire, allow it to cool completely. 

As I used Ready-made sheets..... To thaw the sheets, follow the instruction given on the back side of the packet.

• Take one sheet at a time. 

• Place around 1 tbsp of the filling on one end of the wrapper.
• Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. 
• Repeat with the remaining sheets to make to make as many spring rolls as you want .

• Heat oil in a  kadhai and deep-fry till they are golden brown. Drain and remove on absorbent paper.
• Cut diagonal in small pieces and serve hot with your favorite ketchup or chutney. 

Note: Don't overcook the vegetables. Filling should be fully dry otherwise they will make the rolls soggy.
You can make the rolls in advance, store in air-tight containers and keep them in freezer for future use. 

Tandoori Tangri

Hi Friends, 
     Long awaited post was there, I think now its a correct time to post :)

Ingredients:

• 4 Chicken Leg pieces 

First Marination:

• 2 tsp of ginger-garlic paste
• 1 tsp of red chili powder
• 3 tbsp of lemon juice
• 1 tsp salt

Second Marination:

• 4 tbsp hung yogurt
• 1 tsp ginger-garlic paste
• 1/4 tsp of food colour (Red)
• 2 tsp of kasoori methi (dry fenugreek leaves)
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 tsp tandoori masala (I used Everest one)
• Salt acc.taste
• Butter for basting

Method:

• Wash, clean and and make slits with the help of knife on chicken legs. 
• Mix ginger-garlic paste, lemon juice, salt and chili powder in a bowl and apply evenly on the chicken. Keep it aside for 45 mins.

• Whisk curd in a large bowl and add all the ingredients of second marination in it . Apply the mixture on the chicken pieces. 

• Keep the marinated chicken in the fridge for 6-7 hours.

• Place the marinated chicken on greased foil paper on the tandoor tray.
• Now roast the chicken for 7-8 mins or till evenly roasted from all the sides.
• Keep basting the chicken in between with melted butter.
• Remove from tandoor, serve hot with lemon wedges and onion rings.

Sending this recipe to :

  Pallavi's Event Organised by Zesty South Indian Kitchen

Tandoori Pomfret

Hi Friends,

       Kerala is the most beautiful place in India.... Known for its scenic beauty, backwaters, beaches and mountains.It is also known as Gods Own Country....

  We visited so many places like Trivandrum, Kovalam Beach, Munnar, Thekkady, Alleppey Backwaters. Loved each and every moments spend in Kerala.

Visited Kerala and not tasting seafood is not at all fair...... Their seafood whether gravy, fried or tandoori is just finger liking good. My today's recipe is from the state of Kerala.... Tandoori Pomfret :)

Ingredients:

1 pomfret fish (300-350 gm)

1st marination:

Juice of half lemon

1 tbsp ginger-garlic paste

1/4 tsp turmeric powder

1/2 tsp salt

1/4 tsp red chilly powder

2nd marination:

1/2 cup hung curd

1/2 tsp ginger-garlic paste

1 tsp lemon juice

2 tsp mustard oil

2 tsp roasted besan (chickpea flour)

A pinch turmeric powder

Salt to taste

Method:

• Clean, trim fins and tail. Wash nicely under running water. Keep aside. Pat dry and make incisions 3-4 on each sides.
• Mix all the ingredients of first marination in a large bowl. Apply the mixture to the promfret, rub well and keep it aside for 1 hour.

• Take a bowl whisk curd, add all the remaining ingredients in the curd.
• Mix well apply the marination on the fish, coat well and keep the fish in the fridge for 1-2 hrs.
• Roast the fish in the electric tandoor for 3-4 mins or grill it in the oven for 15-20 mins. Keep basting with butter in between.

• Cook till it is evenly cooked from both the sides.

• Remove from tandoor, serve hot with lemon wedges and onion rings.

Potato Cheese Cutlets

Hi All.....

Today's recipe is about potato cheese cutlet, I made these cutlets for burger buns....

These are the simple cutlets which you can make in smaller size too and serve them as cocktail snack along with the ketchup.....

Ingredients:

• 4-5 big potatoes (boiled)
• 1 cup cheese (grated)
• 1/4 tsp red chili flakes
• 1/2 tsp cumin powder
• 2 tbsp cornflour
• Salt acc.to taste
• Oil for shallow frying

Method:

• Mash the potatoes nicely and keep them aside.
• Add cheese, salt, red chilly flakes, cumin powder and cornflour in the mashed potatoes. Mix nicely.
• Divide the mixture into equal portion. Make round balls, flatten them with wet hands to make tikkis.
• Heat oil in the non-stick pan.
• Place the tikkis in the non-stick pan and cook them for both sides till they become golden brown in colour.

• Remove them on an absorbent paper and serve hot as snack or place them in burger buns....
• Enjoy......

Note:

You can add veggies like carrot, boiled corn, beans and  peas to make vegetable cutlets.

Sending this recipe to:

     Shama's Blog                                                      Nayna's Blog

                                                    

Corn and Cucumber Salad...

Hi Friends,
Weekend is gone and back to normal routine ....enjoyed a lot during weekend and had great food. Back to normal low calorie diet food ......its important too.

Low calorie food is not that boring or tasteless the way it sounds, in fact you can make it more tasty by doing little variations.

I tried a simple version of salad or you can call it as a starter or as tea snacks too...... 

Sending this recipe to Pari' s Blog Foodelicious, she has organised a giveaway sponsored by CUPONATION.

Ingredients:

• 1 cup corn kernels (I used frozen one)
• 1 small cucumber (finely chopped with peel)
• 2-3 tbsp lemon juice
• 1/4 tsp black salt
• 1/4 tsp chaat masala
• 1/4 tsp salt
• Few fresh coriander leaves (finely chopped)

Method:

• Boil corns in the pressure cooker with 1/2 cup of water, just one whistle. Discard the water.
• Put all the ingredients in the large bowl except coriander leaves.
• Toss nicely.
• Garnish with coriander leaves and serve immediately.

Sending this recipe to :

               Pari's Blog                                                                        PJ's Blog

                                     

Shweta's Blog and Gayathri's Blog                                                 Pari's Blog 

                                    

Gaurav this dish is dedicated to you, as you love chatpata khana :-)