Hing Waale Aloo

My husband and family loved this. Quick to make and super super yummy. I just have this picture to post as it got over in few minutes ;) :D :D

Ingredients:

• 4 medium sized potato , boiled and peeled
• 1 teaspoon ginger , grated
• 2 green chillies , chopped
• 2 tomatoes , chopped
• 2teaspoon coriander leaves , chopped 

Spices:

• 1/2 teaspoon Asafoetida
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/ teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon red chilly powder
• 1 tsp sugar
• 1 tsp maggi masala
• Salt to taste
• 2 tablespoon Clarified butter(Ghee) + 1/2 teaspoon
• Water as required

Method:

• Heat clarified butter in a wok , add asafoetida ,cumin seeds and ginger. Stir for 1/2 minute.
• Add all spices and salt .Keep on low flame.
• Now add chopped tomatoes and green chillies. Mix and cook till ghee comes out from edges.
• Add smashed potatoes and few coriander leaves , toss well and press them gently with spatula. Pour 4 -5 cups of water. Let it cook for 10-15 minutes till water mixed with potatoes and ghee comes out.
• Add 1 teaspoon of Maggi Masala and 1 teaspoon of sugar
• Add chopped coriander and 1/2 teaspoon clarified butter .Serve hot with Khasta Kachories ,Poori.

Dill Leaves Dal

In this winter season a yummy healthy delight :)

Ingredients

• Moong dal - 2 cups
• Dill - 1 bunch
• Onion - 1 small
• Garlic - 5 cloves
• Curry leaves - 1 stalk
• Cumin seeds - 2 tsp
• Dry red chilli flakes - 2 tsp
• Turmeric powder - 2 tsp
• Coriander leaves for garnishing

Method

• Pressure cook moong dal with salt and turmeric till the first whistle is about to come. Keep the cooked moong dal aside.
• Heat oil in a pan, allow cumin seeds to splutter, then add curry leaves. Add garlic and onion. Allow the onion to go a little brown. Now tip in dry red chilli flakes and turmeric powder. Fry for a minute. Immediately add dill leaves and cooked dal. Allow it to boil and thicken.
• Serve the curry runny or thick as desired.

Mushroom Mutter

Ingredients

• 2 cups peas-shelled
• 200 gm mushrooms-cut as desired
• 2 Tbsp clarified butter
• A pinch of asafoetida
• 1 tsp cumin seeds
• 1 Tbsp ginger - finely sliced
• 1/2 tsp garam masala
• 2 tsp coriander powder
• 2 tsp salt
• 1/2 tsp red chillies-coarsely pounded
• 1/2 tsp turmeric powder
• 1/2 cup yoghurt
• 3-4 green chillies-slit
• 1 Tbsp coriander leaves-chopped

Method

• Heat the clarified butter, add cumin and asafoetida, followed by ginger and saute lightly.
• Lower the flame, add 1 tbsp of yoghurt and stir vigorously until well blended.
• Continue repeating this, 1-2 tbsp of yoghurt at a time, until it finishes and the oil separates.
• Add the garam masala, coriander, salt, turmeric and chillies. Stir a few times until well mixed.
• Add green chillies, peas, mushrooms, stir-fry until glossy.
• Lower the flame and let cook until the peas become tender.
• Serve hot garnished with coriander leaves.

Peehu Style Mutton Curry :)

Ingredients 

• Mutton: 500 gms evenly cut pieces cleaned and washed properly
• Onion: 5 medium sized roughly chopped
• Garlic: 1 whole medium sized
• Ginger: 1 pc medium sized
• Dry chillies: 2-3
• Bay leaf: 3
• Cinnamon stick, Cardamom & clove:: 4-5 of each pitted a bit
• Turmeric powder: 2 tsp
• Red chilli powder: 1 1/2 heap tsp
• Cumin Powder: 1 1/2 heap tsp
• Coriander powder: 1 heap tsp
• Meat Masala : 3 tsp
• Garam masala powder: 1 heap tsp
• Salt to taste
• Mustard oil: 1 tbsp. for marination & 4 tbsp. for the curry
• Fresh coriander leaf: add as much as you like once it is ready. I was out of stock that day :)

Method:

• In a bowl take the washed mutton pieces and marinate with 1 tbsp. mustard oil, salt & 1 tsp turmeric and keep aside , marinate overnight
• Grind the onion, garlic, ginger in a grinder . Don't make a runny paste.
• Heat a deep bottomed kadhai/pan. Put the marinated mutton in it and mix well and keep it on medium flame stirring in between until and unless all the water from the meat dries out and  the mutton gets dry & take a dark brown colour. Once done keep this in a bowl.
• In the same kadhai/pan, heat the mustard oil. Add dry chillies, bay leaves, cinnamon, cardamom, clove and allow them to splutter. Now add the onion  & ginger-garlic mixture into this. Fry  them until they become brown in colour. Don't skip this step please. Start adding the dry masalas - turmeric, coriander, cumin, red chilli powder and mix all well. Fry them till they release oil. Now add the marinated mutton, combine all well keeping the flame from low-medium. Cover with lid and let it cook slowly. Keep checking & stirring in between so that the mutton doesn't get stick to the bottom of the pan. This will really take a lot of time so you need to have patience at this stage, so don't add water to fasten the cooking process. After some time add the meat masala and mix all well. This will take you about say 15-18 minutes. This slow cooking process will help all the masala to go inside the meat and also slowly gives that colour to it.
• Add about 1 & 1/2 cup of water, stir and cover with the lid. Bring it to boil, add the garam masala , salt, mix and keep on medium flame for about another 1 and half hour minutes or until cooked.
•  Now if you want to thicken your gravy more, then transfer it to the pan/kadhai and keep on flame, keep stirring in between till you get the desired thickness of the gravy. I like it thick as it goes prett well with chapatis

Bhuna Gosht Mutton

Ingredients 

For Tadka

•  Black Pepper15, Green Cardamom 3, Big Cadamom1,Cinnamon1, Bay Leaf 1

For Curry

• Lamb 500 gms
• Onion Paste 4 Large
• Ginger Garlic Paste 4 tbsp
• Tomato Paste: 6 Large
• Salt To Taste
• Coriander Powder 4 Tsp
• Red Chilli Powder 4 Tsp
• Turmeric Powder 1 Tsp
• Cumin Powder 1 Tsp

For Masala Paste (Wet) (The Paste should be freen in colour this much coriander leaves are required)

• Coconut Powder... 6 Tsp
• Green Chilli... 5
• Coriander Leaves.4 Tbsp 

For Garam Masala

• In a mixer grind 1 maze,  4 Green Cardamom, 1 Black Cardamom,  1 cinnamon stick, 2 tsp nutmeg

Method-Bhuna Gosht Mutton

• Take a pan add 4 large spoon of oil heat it put a bay leaf peppers, cardamom etc.
• Add mutton pieces and fry it till it change its colour,add onion and fry till onion becomes pink add turmaric powder & cook.
• Add ginger and garlic paste cook for 3-4 min add coriander powder, red chilli powder, add tomato paste, salt. When oild starts separating
• Add coconut green chilli and coriander masala paste. Cook for 3-4 min. Then add water and cook for 30-40 min or till it is done. In last add garam masala powder and cook for 10 more minute. Serve Hot