Wednesday, January 14, 2009

Special Thali - Lunch/Dinner.

Cooking something extra and special on festival days or just any day when cooking spirits are high.
  • Spinach subzi with extra garlic
  • Rajma+Blackeyed peas Dal.
  • Kadhi with Chayote.
  • Sesame Laddu.
  • Roti

November 8th 2009
  • Rice topped with Kerala style raw banana curry.
  • Fried curd chili
  • Radish and Black eye pea curry with Milpero (miniature tomatillo), dry guajillo chilies.
  • Cabbage+Carrot Thoran.
  • Spicy Cat fish curry.

Monday, January 12, 2009

Spicy & Extra Aromatic Mutton Curry for Winter

This is an extra spicy mutton curry infused with special blend of Indian spices. I have replaced corriander seeds with fresh cilantro and Cumin with Shahajira...added Kabab chini. This little change created very aromatic Mutton curry.

Ingredients :-

1) 2 Pound mutton. (Goat Meat)
2) One Large and One medium size onion-chopped.
3) 2 inch piece of ginger - minced.
4) 12 Cloves of Garlic - minced.
5) Half bunch Fresh cilantro - finely chopped.(2 cups )
6)4 Tablespoon cooking oil.
7)2 medium size Tomato - diced.
8)1 Teaspoon Turmeric powder.
9) 1 Tb.spoon red chilli powder.

Making Special Blend Of Spices:-

1) 2 Tablespoon Fennel seeds.
2) 1 Tablespoon Shahajira.
3) 5 Pieces of Kabab chini.
4) 2 Small size Bay leaf.
5) 1 Star Anise.
6) 20 cloves.
7) One Masala Cardamom
8) 4 regular green Cardamom.
9) One inch piece of Cinnamon.

Mix all above spices in pan and getly fry them for 5-6 minutes till it emits nice aroma.Keep flames to medium and keep stirring as you fry it.Make fine Powder in Coffee grinder.

Pre-Cooking Mutton For Curry:-

1) Heat 1 Tb.spoon oil in pressure cooker add medium size chopped onion.Fry for five minutes.
2) Add half quantity of minced ginger and garlic fry for one minute.(remaining half use for curry)
3) Add 4-5 whole cloves.
4) Add mutton pieces and mix well with onions. Add water till you cover all meat.
5) Add enough salt. and turmeric powder.
6) Close lid of pressure cooker and after 3rd whistle immediately shut down gas.

Method For Cooking Aromatic Spicy Gravy:-

1) Take Big Heavy Bottom pot.Heat 3 Tb.spoon oil and add large size chopped onions.fry for 6-7 minutes on medium heat.
2) Add remaining minced ginger and garlic.Stir for one minute.
3) Add Powdered spices.Fry for one minute.
4) Add finely chopped 2 Cup cilantro.
5) Add red chilli powder. little salt.Fry for one minute.
6) Take hand blender and puree this mixture in pot..This will create thick gravy.
7) Add diced tomatoes and stir for one minute.
8) Add Pre-cooked mutton to this gravy mixture.
9) Let it cook for 15-20 minutes.
10) Lastly garnish with cilantro and enjoy with roti or rice in cold winter days.

Thursday, January 1, 2009

Glimpse on routinely cooked dishes.

It is very satisfying to cook wholesome meals packed with nutrition and vibrant natural colors/spice combinations.Scroll down to take a glimpse on different dishes/meals I cook.

This below displayed Thali is my lunch on New years Day.
  • Raagi and wheat flour Roti
  • Cat fish Fry.
  • Cat fish curry cooked in Kerala style.
  • Thoran prepared with Carrot+snake gourd+Muli.
  • Bharela Baigan.

Masala Dosa Wrap topped with Zesty Indian style Tomato salsa cooked in Mustard Oil.

Batata Vada