Mutton Roghan Josh

We do understand Chicken holds an upper place when it comes to non-veg food but trust me when I say Mutton dishes are equally delicious. Mutton Roghan Josh is the perfect delicacy for all the Non-Veg lovers who wants to try try something different from the mainstream chicken dishes.
This famous Kashmiri dish has made its own niche around the globe and comes under one of the "must try Mutton dish".
Though this dish might take a little bit more to cook than its non-veg counterparts but yes patience is a virtue and this dish is worth waiting for.
So before we grab that delicious Mutton Roghan Josh let us have a little bit of insight about  its Recipe.

Cooking Time

2 Hours

Ingredients

1 Kg mutton
Onions 4-5 ( depending on the size)
Tomatoes 2
Garlic- 5-6 strands
Ginger- 1 inch
Cardamom 2
cinnamon sticks 2
Black Pepper seeds 5-6
cloves 2
Bay Leaf
Cumin
Cashew
Almond
Coriander Powder
Turmeric Powder
Red Chilli Powder
Salt
curd

Preparation: 

1. Wash the mutton properly and thoroughly and keep aside

2. Marinade the mutton with turmeric powder, salt, curd, part of ginger garlic paste and mustard oil and leave it for 40 minutes

3. Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon bark, and cloves when it sizzles, add the onions and put some salt , fry the chopped onions till it turns brown, now add the chopped tomatoes till the tomato melts and mixes completely.

4. Now add the rest of the ginger garlic paste and saute it for 2 minutes

5. Now add the marinaded mutton to the pan and mix it thoroughly.

6. Take a little bit of more cumin seeds,black pepper seeds, almonds, cashews and grind it in a mixer grinder to a paste.

7. Add the paste to the cooking mutton and also add cumin powder, red chilli powder  and coriander powder.

8. Mix it thoroughly and cook this on a low flame till the oil separates. 
9. Now transfer this to a pressure cooker and cook for 15 minutes on a low flame.

10. Turn off the flame after 15 minutes, and let it cool and depressurize naturally.

11.  Serve it hot with Chappatis or Rice and raita.

Masala Omlette

India is famous for its spices, and Indians are famous for putting spices in everything they eat. Even a simple dish like omlette can be spiced up a little. This Masala Omlette Recipe is a must thing to try for omlette lovers.

Though it may be the next easy thing to make after Maggi noodles, let’s take a look at the recipe. This menu also comes handy as a quick breakfast recipe.

Ingredients

2 Eggs ( 1 person ) 

1 Onion minced 

1 Green chilli chopped

¼ tsp black pepper powder

½ tsp coriander powder

½ tsp cumin powder

Salt to taste.

Preparation

1. Heat oil in a pan and add minced onion and green chillies. 

 Fry it till it is slightly golden brown

2. Add the black pepper powder, coriander powder, and cumin powder to it, pour two teaspoons of water and fry it in a low flame till it turns slight brownish.

3. once the masala is ready take it out in a bowl. 

4. Break two eggs in the same bowl, add a bit of salt to taste and whisk it

5. Add a little oil to the pan, and once heated pour the whisked egg with the masala into it, spread across and cook for 50 seconds in a medium flame. toss it and repeat it to cook the other side.

6. Roll it in two folds and serve it in a plate. 

7. sprinkle a bit of black pepper and serve hot with bread.

Spicy Chicken 65

Chicken 65 is a spicy fried dish that seems to have originated in Chennai in India.
Why the number 65, this dish used to be listed in the number 65 of a restaurant named Buhari that used to serve this fried chicken and it became so famous that people ordered this dish using the number 65.

So if you are wondering what was so special about this dish that made its mark not only in Chennai but also across India, you yourself have to taste this dish to find out more. It is not that tough seems like cooking normal chicken fry but the taste is entirely different when served with curry leaves that leaves behind its flavour.

So here we go:

Ingredients: 

• 300 gm chicken breast, cleaned and cut into small cubes (boneless)
• ½ tsp Kashmiri chilli powder (adjust to taste)
• ¼ cup thick plain yogurt (or ½ cup buttermilk)
• ¼ tsp black pepper powder
• ½ tsp coriander powder
• ½ tsp cumin powder
• 3 tsp ginger garlic paste
• ½ tsp turmeric powder
• 3 tsp rice flour or corn flour (corn starch)
• few of curry leaves
• 2-3 cups of oil, for frying
• 1 tsp vinegar (optional)

Preparation:

1. Whisk the yogurt with all the spices, corn flour, ginger-garlic paste, and some salt. Add the vinegar only if your yogurt is not sour.

2. Now add the chicken pieces to it and marinade it well.

3. Now keep this mixture under refrigeration for minimum of 6 hours or overnight would be perfect

4. When you want to prepare this dish, heat oil in a pan which should be enough for the chicken to be deep fried.

5. Once the oil gets heated up fully, put the marinaded pieces one by one overlapping each one and fry it till the crust turns fully red in a medium flame , once it is cooked and the crust turns deep brown or red. Take it out from the pan and keep it on a tissue paper to soak the rest of the oil.

6. Drain and add curry leaves to the fried pieces of chicken. Serve it with Lemon and onion rings. 

Spicy Homemade Chicken Fried Rice

It won't be wrong to say everyone loves Fried rice, be it veg or non-veg. Here is a quick tip on how to make spicy chicken  fried rice at the comfort of your home, it doesn't require lot of efforts. though the preparation is not actual, but is one of my own when it comes to making quick Fried Rice.
You too can try this out, and I'm sure you won't be disappointed with the taste.


Ingredients:

• Cooked Rice
• Boneless Chicken 400 gms (1 person)
• 4 Onions, Sliced
•  Chopped Tomatoes
• Garlic-Ginger paste ( 4 garlic strands and one small slice of Ginger) 
• 1 bay leaf, cinnamon bark, 2 cloves, 1 Elaichi /cardamom (small)
• Turmeric powder, Coriander Powder, Black pepper powder, Cumin powder, Red chilly powder, Chicken Masala
• Salt to taste

Procedure: 

1. Cook some rice and keep it aside

2. Marinade the chicken with turmeric powder, salt, part of  ginger garlic paste and mustard oil and leave it for 40 minutes
3. Heat the oil in a pan and add cumin seeds, bay leaf, cinnamon bark, and cloves when it sizzles, add the onions and put some salt , fry the chopped onions till it turns brown, now add the chopped tomatoes till the tomato melts and mixes completely with the onion to give a thick paste.

4. Now add the rest of the ginger garlic paste and saute it for a minute.

5. Now put the entire chicken into the pan and toss it and fry it till it starts releasing water. cover it with a lid and cook it for 10 minutes till the water vaporizes and leaves the oil behind. cook the chicken well till it becomes tender.

6. Now add the  coriander powder (1 tsp) , black-pepper powder (1/4 tsp), cumin powder (1 Tsp) and red chilly powder (1/4 tsp), chicken masala powder (2 tsp) add a little water (1/4 cup) to it and fry till the entire mixture turns sticky, brown and starts giving a good aroma.

7. Now add a little water to it, and pour the rice into the pan and mix it thoroughly and Fry it for at least 7 minutes.

8. Serve it hot with raita.

Fried Ice Cream

It is always good to be adventurous with your food. Along with experiment, an adventure with your recipe can add a little bit more spice to your life and food, but right now we will add a little bit of chocolate and ice cream instead of spice in a new and adventurous style.
Yes we are going to break the traditional way of how you relish your ice cream, it is the time for some fried ice cream. Yes you heard that right.

So all that you need to know as to how to make it .. Read on

Ingredients: 

• French vanilla ice cream, soft
• 4 teaspoons ground cinnamon
• 2 cups powdered cornflakes
• Oil for deep-fat frying
• chocolate sauce/ Honey

Preparation : 

• Place nine 3-in. scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm
• In a shallow bowl, combine corn-flake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag.
• heat oil in a pan or an electric deep fryer until it is very hot. Unwrap ice cream; fry one ball at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top it with Chocolate sauce or honey

Hilsa Fish with Mustard (Shorshe ilish )

The bong culture has always been infected with food experimenting syndrome, and it won't be wrong to say that one of the greatest food revolution that has taken place in the bengali cuisine would be the preparation of Hilsa dishes, this dish is not only prepared with charm but also needs to be prepared with an exceedingly adroit techniques. Hilsa is not just the queen of fishes which is famous for its taste but has also emerged to be an identity of bengalis.

Coming down to the recipe, though it requires skill and efforts, it still is not that difficult to make.

Ingredients

• Hilsha/Ilish fish 5 or 6 pieces

• Mustard seed 3 tbsp

• Onion 1pc (finely chopped)

• Green chili 4 to 5

• Turmeric powder 1 tsp

• Salt (as per taste)

• Mustard oil

• Yogurt (whisked )

Preparation

Mustard paste: Soak the mustard seeds in water for atleast 1.5 Hours. Once done, grind it either in a mixer grinder or on a grinding stone with green chilly and pinch of salt.

1. Marinade the fish pieces, with salt and turmeric powder and keep it aside for atleast 15 minutes, this would help the salt soak inside it.

2. Pour some more oil in a pan and fry the pieces one by one for 2 minutes, please keep in mind do not crisp fry it.

3.  Remove the pieces, now in the same oil add the onions till it starts giving nice aroma, 

4. Add the whisked yogurt, turmeric and the mustard paste in a bowl, mix it properly and add the mixture to the pan, cook for sometimes in the low flame until the oil starts to separate.

 5. Add the fried fish pieces to the pan and toss it carefully to mix it properly with the mustard mixture. Cover the pan and let it cook for 10 minutes.

6. Garnish it with green chillies and serve it with white rice.

Spicy 'Mutter Paneer' Butter Masala

We have always noticed that Paneer to a veg lover is somewhat similar to chicken for non-veg lovers, while most of the non-veg lovers also love paneer for its taste, softness and definitely also because it comes handy on religious days.
Today I am going to share a home-style recipe different than what we say a "quick style of cooking". Though it may take some time to cook, but it obviously would be promising enough to leave you in a hangover for its taste and give you a gastronomical experience.

Let's take a look at the main ingredients required to prepare this Dish.

Ingredients:

1. Paneer ( Cheese) : 400-500 gms ( serves 2-3 persons)
2. 3 Onions, Sliced
3.2 Chopped Tomatoes
4. Green Peas
5. Garlic-Ginger paste ( 4 garlic strands and one small slice of Ginger)
6. Cumin seeds (1/4 teaspoon)
7. 1 bay leaf, cinnamon bark, 2 cloves, 1 Elaichi /cardamom (small)
8. Turmeric powder, Coriander Powder, Black pepper powder, Cumin powder, Red chilly powder, paneer masala
9. Salt to taste

  Procedure:
1. Cut the paneer into small squares

2. Heat the Pan at a medium flame, add 6 tablespoon of oil, once it gets heated put the flame to low and fry the cut paneer pieces on all sides till it turns golden brown.
once the pieces has turned golden brown, transfer that in a bowl containing 3 cups water ( this will ensure the water is absorbed and the paneer stays soft)

3. Now add some more oil to the pan, add cumin seeds, bay leaf, cinnamon bark, and cloves when it sizzles, add the onions and put some salt , fry the chopped onions till it turns brown, now add the chopped tomatoes till the tomato melts and mixes completely with the onion to give a thick paste, now add some green peas (1/2 small bowl) to it and saute for 2 mins.

4. Now add the Ginger and garlic paste to it , mix it well and saute it for a minute. 

5. Now add the turmeric powder(1/4 tsp), coriander powder (1 tsp) , black-pepper powder (1/4 tsp), cumin powder (1 Tsp) and red chilly powder (1/4 tsp), paneer masala powder (2 tsp) add a little water (1/4 cup) to it and fry till the entire mixture turns sticky and brown.

6. Stain the paneer out of the bowl ( by now it has turned soft) and add it to the pan and stir for another 2 minutes till it mixes with the paste. 

7. Now add the water from the bowl in which the paneer was dipped this will make your gravy. Cover the pan with a lid and cook for 5-7 minutes in low flame.Check the salt according to taste.

8. Finally add the butter and crushed cardamom seeds to it and  garnish it with chopped coriander leaves and serve it warm with chapattis.