Wednesday, May 28, 2014

Greek Mutton Ribs


  • 1kg lamb breast riblets, cut into single ribs
  • Olive oil, for serving


  • 2cm ginger
  • 5 onions from spring onions
  • 2 cloves garlic
  • 1 tablespoon honey
  • ¼ cup orange juice
  • ¼ cup olive oil
  • 1 tablespoon fish sauce
  • 1 teaspoon coriander seed
  • 1 teaspoon ground cumin
  • 1 star anise 

Dipping sauce:

  • 1 clove garlic, crushed
  • Zest and juice of one lemon
  • 1 tablespoon chopped mint
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • ½ cup Greek yoghurt


  • For the marinade, combine ingredients in the chopper attachment of a stick blender and blend until combined.
  • Coat ribs in marinade and refrigerate for 1 hour or overnight.
  • For the dipping sauce, combine ingredients in a bowl. Check seasoning.
  • Preheat oven to 160°C. Place ribs on a rack over an oven tray and bake for 1½ hours or until tender, basting with marinade once during cooking. Drizzle with a little olive oil to serve.
  • For plating heat marinade in a pan and make it in a thick sauce. Brush it on the plate and put ribs over it. 
  • Serve ribs with dipping sauce to the side.

Mustard Salmon with Westerners' Vegetarian Fried Rice


For Fish

  •  1 tablespoon packed brown sugar
  • 1 tablespoon butter or margarine, melted
  • 1 tablespoon olive or vegetable oil
  •  1 tablespoon honey
  •  1 tablespoon soy sauce
  •  1 tablespoon Mustard Paste
  •   1 clove garlic, finely chopped
  •  1 large salmon fillet (about 2 lb), cut into 8 pieces 

For Rice

  •  10 garlic cloves, crushed slightly
  •   4cm piece ginger, peeled, bruised slightly
  • 150 ml vegetable oil
  • 10 baby corn
  •  2 carrots, cut on an angle into 3mm slices
  • 60 grams snow peas, trimmed
  •  4 eggs
  •  2 onions, finely diced
  • 80 grams  mushrooms, sliced into 4 pieces
  •  2 cups cooked jasmine rice
  •  3 tablespoons dark soy sauce
  • 1 ½ tablespoons rice wine vinegar
  • salt, to taste
  •   bean shoots, to garnish
  •  finely sliced spring onion, to garnish


For Fish

  • In small bowl, mix all ingredients except salmon.
  • In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
  •  Heat gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Make a sauce of any remaining marinade by heating in the same pan for 3-5 minutes

For Rice

  •  For garlic oil, place garlic and ginger in a small saucepan with vegetable oil and set over medium heat. Heat to 100C then set aside to cool. Remove garlic and ginger. Reserve 4 tablespoons of oil and refrigerate remainder for another use.
  • To blanch vegetables, bring a small saucepan of salted water to the boil. Add corn and cook for 1 minute, then add carrot and snow peas and cook for further minute. Strain vegetables and plunge into cold water. Drain then set aside.
  •  Add 1 tablespoon of garlic oil to a wok placed over a medium high heat. Whisk eggs with 2 tablespoons of water and season to taste. Pour into wok and swirl wok to make a thin omelette. Cook until almost set, about 2 minutes. Flip omelette over then remove from wok. Cut into 2cm pieces and set aside.
  •  Add 3 tablespoons of garlic oil to wok and stir-fry shallots and mushrooms for 1 minute. Add rice, soy sauce and vinegar and toss together to ensure rice is evenly coated with sauce. Season to taste. 5. Serve with chopped omelette, bean shoots and spring onions.


Wednesday, May 21, 2014

Teriyaki Salmon with flat noodles

My Husband was out for a hectic tour to Nagpur and on his way back his only question was “ Aaj Khaane Me Kya hai “ so I wanted to surprise him with something different. So I picked a different protein. My routine proteins are majorly mutton and chicken so I tried something different with Fish as my Bihari loves it ;)


  •        2 salmon fillets
  •        4-5 tbsp dark soy sauce
  •        1 lime zest and juice
  •        1 small chilli
  •        2 tbsp maple syrup
  •        1 fat garlic clove, finely chopped
  •        1 chunk of ginger finely chopped
  •        1 sheet of egg noodles/flat noodles
  •        bunch of coriander chopped
  •        1 tbsp sesame oil
  •        1 onion finally chopped
  •        Extra lime juice


  •      Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli.
  •      Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky.
  •      Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan.
  •     When the sauce is reduced add the salmon to the teriyaki sauce frying pan.
  •     Cook and drain the noodles,
  •      In a pan add sesame oil, sauté onions , seasonings, coriander and a squeeze of lime. Add noodles and toss for 2 minutes.
  •     Serve the salmon on a bed of noodles with more chopped coriander.

Tuesday, May 13, 2014

Achari Mutton


·      1  kg Mutton
·      Water enough to boil mutton and have stock left: Approx4-5 cups
·       Red chili whole 10
·      Mustard Oil : 4 tbsp
·      Ghee : 1 cup
·       Sliced onions – 1 cup
·       2 tsp Chili powder
·      10 red chillis whole
·      6 Black Cardamoms
·      12 cloves
·      4 tsp Mustard Seeds
·      A pinch of Asafoetida (Hing) diluted in water
·       Salt 3 tsp
·       Ginger paste 1 tbsp 
·      Garlic 10 cloves whole
·      Cumin Seeds ½ tsp 
·       Onion seeds (Kalonji) 1 and 1/2 tsp 
·       Turmeric 2 tsp 
·       Jaggery 2 tbsp (diluted in water)
·       Lemon Juice 2 tbsp 


1.     Boil mutton with salt, turmeric and water till meat is tender and stock is left. (Approx. for 40 min at mid flame)
2.     In a separate pan heat mustard oil, when it smokes add ghee. Fry sliced onions to golden brown, remove and keep aside. In the same oil add red whole chilies and fry till they turn black, take out and discard. Add cloves and cardamoms. After a while add mustard seeds, sauté for 1 minute. 
3.     When mustard seeds splutters, add asafetida.
4.     Add meat along with red chilli powder, cumin seeds, onion seeds, ginger paste, whole garlics and jaggery.  Bhuno for 10 -15 mins using meat liquid left.
5.     Cook well. Add lemon juice, cover and cook for 10 minutes at mid heat.
6.     Remove lid, increase flame and cook well till oil comes on top.  Taste seasonings and adjust according to taste buds.
7.     Serve delicious hot Achari Korma While serving garnish the meat with fried onions.

Wednesday, May 7, 2014

U.P Style Desi Mutton

So we had some extra mutton in freezer and i was asked to cook some desi style mutton. So here is my desi (U.P) style mutton recipe. Hope you guys will like it.

  • mutton, curry cut (on bone, preferably from shoulders but any bony cuts would work fine) 300 gm
  • a large potato with skin, scrubbed clean and cubed
  • ginger julienne 2-3 tbsp
  • sliced garlic cloves 1.5 tbsp
  • thinly sliced onions 1 cup
  • turmeric powder 1 tsp
  • Coriander Powder 1 tbsp
  • Cumin Powder 1 tsp
  • Meat Masala 1 tsp
  • salt to taste
  • mustard oil 1/3 cup
  • cumin seeds 1 tsp
  • tejpatta 2-3 leaves*
  • whole red chilies broken and seeds removed about 10 or to taste
  • chopped coriander greens 2-3 tbsp or to taste


  • Heat mustard oil in a wide and thick base kadhai. Tip in the cumin seeds and wait till they crackle. Add the chopped ginger and garlic, saving 1/2 tbsp ginger julienne for garnish and let them fry for 30 seconds. Add Tejpatta, whole red chilies broken and seeds removed, and then add the sliced onions immediately. Add 1/2 tsp salt (more to be added later) and fry the onion till browned well.

*I added 4 cloves and one black cardamom at this step as well, the husband doen't like whole spices in his curries so I keep the whole spices minimal most of the times, You might like to add a stick of cinnamon too.

  • The mutton will be added at this step, mix well with everything and keep turning the pieces to let them cook from all sides. This bhunoing process will go on for about 25 minutes on low flame so the mutton pieces keep browning slowly, absorbing the flavors of the ingredients. You might need to quench the dryness with a tbsp of water every now and then but keep the mixture dry all this while. Since the flame is low, you can do a few chores in the kitchen while the meat is cooking.
  • Add the cubed potatoes and the powdered spices along with 2 tbs of water so the powdered spices do not get burnt and aromatic oils get absorbed into the half cooked mutton pieces. Keep the flame low and keep bhunoing for about 10 minutes more. Add salt and about a cup of water, cover the kadhai with a well fitting lid and let it simmer for 20 minutes or till the mutton gets completely cooked, the meat should be ready to fall off the bone, but should not be already detached from the bone.
  • Adjust the consistency of the curry, add more water or dry up on higher flame if required. Check seasoning and adjust. Add the green coriander leaves and serve hot. The ginger julienne make a nice garnish, they taste great in the curry as well.

Laal Maas

Hello foodies, I am back with something new. This time I have a simple recipe for non-veg food lovers. As the name suggests it has a little teekha (spicy) flavor. Hope you'll like this and might want to try it youself.

RajasthaniLal Maas is a fiery hot lamb curry cooked with chillies. Its tasty and smells heavenly. So, without wasting any time lets start with the simple recipe.


1 Kg mutton

1 cup Yogurt

3 tablespoons red chilli paste [6 whole dried red chillies (preferably kashmiri) soaked in warm water and grinded]

2 tablespoon garlic paste

2 Bay leaves

3 Black cardamoms

5 Green cardamoms

1/2 cup desi ghee

2 one inch cinnamon sticks

1 tsp Cumin seeds

7-8 whole dry red chillies (Kashmiri)

4 medium onions sliced

5-6 cloves of garlic

5-6 Red chillies crushed

2 tablespoons coriander powder

1 tsp cumin powder

Cooking method:

  1. Put mutton pieces in a bowl. Add yogurt, red chilli paste, garlic paste and salt. Marinate it for almost 2 hours. 
  1. In order to make masala, heat ghee in a thick bottom vessel, put green cardamoms,black cardamoms, bay leaves, 3-4 broken red chillies, garlic, cumin seeds and cinnamon. Stir them for 4-5 minutes and add onions to it. Stir it untill onions turn little brown.
  1. Now, put the marinated mutton in the masala that we have just made and stir it for 10-15 minutes. 
  1. Put crushed red chillies, coriander powder, cumin powder, meat masala in it. Stir it.  
  1. Add 2 cups of water and blend it well.
  1. Put mutton for slow cooking for 1 and half hours or till its cooked well. Once cooked put 1 tbsp of ghee and mix for 5 minutes on high heat.

  1. Taste Seasonings and Serve it hot.