!! Kashmiri Mutton !!

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ey  guys..!! This time  I’m very late to bring u new recipes from my kitchen..I know everyone will forgive me as it was the Bong-festive  season for all of us..Like u all I was very busy celebrating Durga Puja..Though I’m miles away from home..but here in Dallas we all had a blast..truly I enjoyed a lot..The Antorik, a Bengali community here arranged Durga Puja with all its flavors..

I’m trying to give u a Mutton treat this time..Mutton is my favourite dish..I have tried to prepare mutton in a different style..I love to cook mutton any time..but the problem with many of us is cooking the mutton pieces very well..So I suggest to always use a pressure cooker for cooking it..As it will take less time to cook & u can get the traditional soft & spongy bite of it very easily..Mutton Kasha is famous all over Bengal..but I’ve come with another one. My husband likes aloo or potato in mutton ..& u know the taste of potato is very different in mutton gravy..& I too love it..But I’ve tried this recipe without potato..I’ve put lots of Mughlai ingredients for this recipe..It went really good..So here comes Kashmiri Mutton..

I want to dedicate this recipe to one of my regular blog reader or better I can say to my Bro(Sourav da)..I’m glad to keep ur wish of posting mutton recipe & ur encouragement for my blog..Do definitely try it..:)

Kashmiri Mutton

Ingredients

Fresh Mutton pieces ( with bone) ; chopped  red onion  ;  chopped capsicum ; tomato puree made from boiled & peeled tomato with 1 tsp of white oil in your blender ; chopped garlic cloves ; ginger paste ; paste of poppy seeds + kaju ; 8 to 10 strands of saffron soaked in 3 tsp of  lukewarm milk ; kashmiri red chili powder ; turmeric powder ; white pepper powder ; roasted kabab chini & shah jeera made into powder ;  2 whole dried red chili(u can de-seed) ; 2 clean  bay leaves ; whole garam masala (  cardamon , cloves , cinnamon ) ; salt & sugar ; ghee ; mustard oil ; chopped almonds & raisins for garnishing..

How to make..?

·       Cook mutton in pressure cooker with water & few chopped onions & garlic along with 2 tsp of mustard oil. Keep the mutton stalk & cooked mutton pieces separately..

·       Take a deep fry pan or our usual kadai. Now add 3 tsp of ghee along with 2 tsp of mustard oil. One by one start adding bay leaf, whole red chilies, whole garam masala , roasted kabab chini & shah jeera powder. As they start heating up add chopped garlic , onion, capsicum. Fry till translucent , add tomato puree & ginger paste to it. As  oil leaves the mixture add boiled mutton pieces(not the mutton stalk now) and coat the mutton pieces  very well.

·       In another fry pan add ½ tsp of ghee , 1 tsp of turmeric powder , 1 tsp of kashmiri red chilli powder.Saute it well and pour mutton stalk to it and bring to boil…to get a reddish colour. Add this to the mutton in kadai for gravy.

·       Now cover the kadai with lid and let it get cooked well in low flame.As the oil comes out from the gravy add poppy seeds + kaju paste.. & then blend it very nicely With needed amount of salt & a pinch of sugar.

·       Then add the saffron soaked milk to it..Blend everything well..For more gravy u can add mutton stalk to it..Cook for a few minutes..

Kashmiri Mutton

·       Turn off the gas & give it a standing time to bring the taste..Garnish your dish with chopped almonds & raisins.

!! Sooji Pulao !!

S ooji or Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta , breakfast, cereals,puddings etc. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn. The second item from my " Chot-Jaldi recipes" is with Sooji or Semolina

We are all familiar to Sooji Halwa..a sweet dish  very popular in India. Upma , is also a very common dish . But this time I’m bringing to u a pulao made from Sooji or Semolina. I suggest u to buy very fine Sooji for preparing this dish..Better u get a packet of labeled Upma Rava or lyk that..

This dish consumes very less oil..& also diabetic patients can enjoy this with very less sugar..& u can also avoid potatoes for them..:) So here comes my brand new Sooji Pulao..

Sooji Pulao

Ingredients

 Fine Sooji or rava ( 1 cup ) ;  chopped – potato , onion , carrot

Kala jeera  ; black mustard seeds ; 1 whole dried red chili. White oil for frying.

How to do

1) Take a tava or frying pan and roast sooji or rava in low heat (Dry roasting only) till light brownish in colour. Keep aside after roasting.

2) Then take another frying skillet, add  3 tsp of white  oil into it. As the oil gets heated up start adding the dry red chili (tearing it from middle), ½ tsp of kala jeera & black mustard seeds. As it starts splattering add chopped vegetables into it and fry till translucent.

3) Now add the roasted sooji or rava into it and mix them well sprinkling required amount of salt & sugar over it .

4) Turn the gas on high & add lukewarm water  bringing the mixture to boil stirring continuously.

5) Stir  it until the whole sooji takes up all the water  and dries up .

       Pour it in a dish sprinkling ghee from top..& garnish with green chilies..

!! Egg Paratha !!

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ey everyone…this time I’m trying to help u with two most easiest recipes or  I must say “chot-jaldi recipes”. I remember that during my school days my mom used to prepare few items for either to take for school or she used to make it as soon as I return from school . And, now I have to make variety of Tiffin items for my dear hubby..who comes home from office hungry.. J..

The first item  is with egg..Egg is the most loveable food for all ~ that too served in any form..With all homely available ingredients  u can easily make it..Starting from kids, school goers, bachelors..all can enjoy this quickly made Egg Paratha..So guys.. “Aao sikhau tumhe ande ka funda..” J

Egg  Paratha.

Ingredients

 Maida or all purpose flour (3/4 th cup ) ;  2 Eggs ; chopped – onion , capsicum , green chilies. 
Milk; salt ; sugar ;  black pepper powder ; White oil.

What  to do..

1)Take a clean bowl and mix  2 whipped eggs with chopped onion, capsicum, green chilies  along with ½ cup maida(all purpose flour) , a pinch of black pepper powder very well.

2)Slowly add lukewarm milk into it to make a smooth batter .Sprinkle salt & sugar as needed.Be sure to make the batter medium thick.

3)It’s time to add 2 tsp of white oil in frying pan. As the oil gets heated we need to add a portion of the batter to it in medium flame and try to give a round shape to it.

Measure the portion of batter with 1 full serving spoon.

4) Allow the paratha to inflate well. Now fry both the sides of it .

Serve hot with your favourite tomato ketchup.. J