Mutton Nihari

 

          Mutton Nihari is a restaurant style mutton stew very popular all over North India, especially New Delhi and Lucknow. This Eid special delicacy has many versions and has its roots in Pakistan too. It is traditionally relished with Khameri bread for breakfast. However, it also goes well as a lunch / dinner menu with naan, tandoori roti, jeera rice and steamed rice. It is slow cooked to perfection, but I tried the easiest way by pressure cooking it. The gravy is smooth and is thickened by wheat flour slurry. 

          The nihari masala is freshly dry roasted and ground. It can be prepared much in advance and stored in an air-tight container in the fridge for later use. 

          The consistency is like a stew and is served, garnished with the rogan, chopped coriander leaves, chopped green chilies, fried onion and lime wedges. 

          So check out the step by step pictorial recipe to prepare this delicious and  comforting mutton curry. 

Nihari Masala Powder - 

• 2 tbsp. cumin seeds 
• 2 tbsp. fennel seeds
• 1 tbsp. coriander seeds
• 8-10 Kashmiri red chilies
• 1 tsp. cloves
• 3 green cardamoms
• 2 black cardamoms
• 3" cinnamon stick
• 15 peppercorns
• 2 bay leaves
• 1/2 blade mace
• 1 tbsp. saunth (dry ginger powder)
• 1/2 tsp. nutmeg powder

          Dry roast the above ingredients, Cool, grind and sieve. Store in an airtight container.

Mutton Nihari - 

• 700 gms. mutton on bones, curry cut
• 3 onions, sliced
• 2 tbsp. ginger-garlic paste
• 1/2 cup oil
• salt to taste
• 3 tbsp. nihari masala 
• 1/2 tsp. turmeric powder
• 2  tbsp. wheat flour + 1/2 cup water
• 3-4 cups water 
• chopped coriander leaves, fried onion, chopped green chilies, lime wedges & ginger juliennes to garnish

          In a small bowl, mix together ginger-garlic paste, nihari masala and turmeric powder along with some water into a smooth paste. Keep aside. 

          Then mix together the wheat flour and the water to form a slurry. Keep aside.

          Heat oil in a pan and sauté the onions till golden brown. Drain and set aside to cool down. Then blend along with some water into a smooth paste. Keep aside.  

          Into the same oil, add the mutton and sauté for 4-5 minutes. Now add the nihari masala paste and mix everything well. Stir fry for 2-3 minutes. 

         Then add the onion paste and sauté again for 2-3 minutes. 

         Add the water and salt to taste. Transfer to a steel bowl and place it in a pressure cooker, containing some water in the bottom. 

          Pressure cook for 1 whistle on a high flame and 20-25 minutes on a low flame. 

          After the pressure releases, skim away some of the rogan from the surface of the gravy and keep aside.

         Transfer the mutton nihari back into the pan and add the wheat flour slurry. Simmer further for 2 minutes. By now the gravy will thicken to a desired stew like consistency.

         Serve, garnished with the saved rogan, ginger juliennes, chopped green chilies, chopped coriander leaves, fried onion and lime wedges. 

          Enjoy with Khamiri bread, naan, tandoori roti, jeera rice or steamed rice. 

Heat oil in a pan & sauté the onions till golden brown. Drain & set aside to cool down. Then blend along with some water into a smooth paste. Keep aside.  

         Into the same oil, add the mutton & sauté for 4-5 minutes. 

  

Now add the nihari masala paste & mix everything well. Stir fry for 2-3 minutes. 

            Then add the onion paste & sauté again for 2-3 minutes. 

Add the water && salt to taste. Transfer to a steel bowl & place it in a pressure cooker, containing some water in the bottom. Pressure cook for 1 whistle on a high flame and 20-25 minutes on a low flame. 

After the pressure releases, skim away the rogan from the surface of the gravy and keep aside.

Transfer the mutton nihari back into the pan & add the wheat flour slurry. Simmer further for 2 minutes. By now the gravy will thicken to a desired stew like consistency.

Serve, garnished with the saved rogan, ginger juliennes, chopped green chilies, chopped coriander leaves, fried onion and lime wedges. 

Enjoy with Khamiri bread, naan, tandoori roti, jeera rice or steamed rice. 

Chingri Macher Dum (Prawn cooked in Dum style - Bong style)

 

          Chingri Macher Dum is a great comfort food in a Bong style. This is my version of prawns slow cooked to perfection along with few simple basic ingredients, that includes onion, garlic, green chilies, coriander leaves, mustard oil and seasonings. 

           It is a very easy recipe and as prawns take very little time to cook, you get an amazing dish in front of you in a very short time. So treat your near and dear ones with Chingri Macher Dum as a weekend menu. Do check for a quick step by step pictorial recipe to prepare this traditional Bong recipe. 

• 200-250 gms. medium size prawns, deveined, cleaned and rinsed
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard oil
• extra chopped coriander leaves to garnish

          

          Into a kadai / pan, transfer all the ingredients and give it a mix.

          Cover and cook on a low flame in a dum style. You may stir at intervals.

          Cook till the prawns are almost tender and cooked.

          Switch off the flame and garnish with more coriander leaves You may also drizzle a tsp. of mustard oil. 

          Serve hot with steamed rice for a comfort lunch. 

             Into a kadai / pan, transfer all the ingredients & give it a mix.

     Cover & cook on a low flame in a dum style. You may stir at intervals.

Cook till the prawns are almost tender & cooked. Garnish with more coriander leaves You may also drizzle a tsp. of mustard oil. 

                       Serve hot with steamed rice for a comfort lunch. 

Thecha Noodles / Chowmein

 

          Thecha is a traditional Maharashtrian green chili chutney that is usually served as an accompaniment with Indian flat bread. This spicy & tangy chutney is prepared with fresh green chilies, garlic, coriander leaves along with the stems and groundnuts, that is pounded in a mortar & pestle into a coarse consistency.

          So add this amazing Thecha to noodles and give them a new taste and flavor. You may add any veggies like sliced capsicum, carrot, cabbage, etc. to give it a healthy touch. You may add tomato ketchup and / or soya sauce according to your preference. This Thecha Noodles can be a great breakfast, lunch or dinner option. It can also be packed for a lunch box meal for young and old alike. So check out the step by step pictorial recipe to prepare this amazing fusion noodle recipe. 

Green Chili Thecha - 

• 1/2 cup green chilies, roughly chopped
• 8-10 garlic cloves, crushed
• 1/4 cup roasted peanuts
• 1/2 cup coriander leaves with stems
• 1 tbsp. oil
• 1 tsp. cumin seeds
• salt to taste
• 1 tsp. lime juice 

Thecha Noodles - 

• 1 packet noodles, boiled al dente & drained
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 onion, sliced
• 3-4 garlic cloves, sliced
• 1 sprig curry leaves
• 2-3 tbsp. Thecha chutney
• salt to taste
• 2 tbsp. hot sauce
• 1-2 tbsp. coriander leaves, chopped
• 1-2 tsp. lime juice

Green Chili Thecha - 

           Heat oil in a pan and sauté the garlic, green chilies and cumin seeds for 2-3 minutes.

          Add the coriander leaves along with the stems and salt to taste. Give it a stir and switch off the flame. 

          Add the roasted peanuts and allow it to cool down. Then pound them in a mortar and pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). Drizzle some lime juice and keep aside. 

Thecha Noodles - 

          Heat oil in a wok / pan and temper with mustard seeds. Sauté till it stops crackling. 

          Then add the onion, garlic and curry leaves. Sauté till it turns translucent. 

          Add 2-3 tbsp. of the Thecha chutney and give it a mix.

          Now add the cooked noodles, salt to taste and the hot sauce. Combine everything well and sauté for a minute. 

          When done, add the lime juice and garnish with coriander leaves. 

          Serve hot as it is or with some extra sauce of your choice. You may add few roasted peanuts for some crunch.

Heat oil in a pan & sauté the garlic, green chilies & cumin seeds for 2 minutes.

Add the coriander leaves along with the stems & salt to taste. Give it a stir & switch off the flame. 

Add the roasted peanuts & allow it to cool down. Then pound them in a mortar & pestle into a coarse consistency. (You can also blend in a mixer jar coarsely without adding any water). Drizzle some lime juice & keep aside. 

Heat oil in a wok / pan & temper with mustard seeds. Sauté till it stops crackling. 

  Add the onion, garlic & curry leaves. Sauté till it turns translucent. 

                    Add 2-3 tbsp. of the Thecha chutney & give it a mix.

Now add the cooked noodles, salt to taste & the hot sauce. Combine everything well and sauté for a minute. 

           When done, add the lime juice & garnish with coriander leaves.

Serve hot as it is or with some extra sauce of your choice. You may add few roasted peanuts for some crunch.

Carrot Soup

 

          Carrot Soup is a very healthy and a nutritious soup, loaded with proteins and fibre. It is also low in fat, thus a guilt free soup for you. Enjoy this hearty soup with few bread sticks, croutons or grilled delicacies. This amazing comfort and soul satisfying soup can be a great start to any meal or as a light dinner. It may be served hot or cold. So check out the step by step pictorial recipe to prepare this amazing and healthy carrot soup.

• 2 medium size carrots, sliced
• 1 tsp. butter
• 1 tsp. olive oil
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1" ginger, chopped
• 1 fresh red chili
• salt to taste
• 1/4 tsp. pepper powder
• 1 cup water
• 1-2" cinnamon stick
• coriander leaves & slivered pistachios to garnish

          Heat butter and oil in a pan. Add the onion, ginger, garlic and fresh red chili. Sauté till they turn translucent. 

          Add the carrot, salt to taste and pepper powder. Sauté for 1-2 minutes.

          Add 1 cup water and cinnamon stick. Pressure cook for 2-3 whistles. 

          Discard the cinnamon stick and allow it to cool down.

         Blend till smooth. Adjust the water and heat through before serving.

         Garnish with coriander leaves and slivered pistachios. 

          Serve hot as a healthy light meal along with croutons, bread sticks or veg./ non-veg. grilled delicacies. 

Heat butter & oil in a pan. Add onion, ginger, garlic & fresh red chili. Sauté till they turn translucent. 

     Add the carrot, salt to taste & pepper powder. Sauté for 1-2 minutes.

      Add 1 cup water & cinnamon stick. Pressure cook for 2-3 whistles. 

                    Discard the cinnamon stick & allow it to cool down.

          Blend till smooth. Adjust the water & heat through before serving.

                   Garnish with coriander leaves & slivered pistachios. 

Serve hot as a healthy light meal along with croutons, bread sticks or veg./ non-veg. grilled delicacies. 

Baby Marrow Curry (South Indian Style)

 

           This is a simple and a delicious Baby Marrow curry in a South Indian Style. Marrows are from the Zucchini family. It is a wonder veggie as it has a lot of health benefits. It lowers cholesterol, aids in weight management and is also good for diabetics.

          This is a dry preparation where I added some idli podi to the end product for a South Indian flavor. You may also substitute it with sambar or rasam powder. Serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

• 5-6 baby marrow, diced
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 dry red chilies
• 1/4 tsp. asafoetida
• 1 sprig curry leaves
• 1 tsp. urad dal (split blak gram lentil)
• 1 tbsp. chana dal (Black gram lentil)
• 2-3 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1-2 tsp. idli podi (gun powder)
• 1-2 tbsp. coriander leaves, chopped
• 1 tsp. lime juice

          Heat oil in a pan and temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal and urad dal. Sauté for a few seconds or till the mustard stops crackling.

          Add the diced baby marrow, salt, turmeric powder and coriander powder. Mix well and cook, covered, on a low flame till it turns soft. 

          Sprinkle water at intervals if needed. When done, add idli podi, coriander leaves and a dash of lime. 

          Give it a stir and serve as a side dish with either rice or chapattis. It also goes very well with curd rice or sambar rice. 

                        Dice the baby marrow and keep aside.

Heat oil & temper with mustard seeds, dry red chilies, asafoetida, curry leaves, green chilies, chana dal & urad dal. Sauté for a few seconds or till the mustard stops crackling.

Add the diced baby marrow, salt, turmeric powder & coriander powder. Mix well & cook, covered, on a low flame till it turns soft. Sprinkle water at intervals if needed. 

                    When done, add idli podi, 

                   coriander leaves and a dash of lime. Give it a stir.

                     Serve as a side dish with either rice or chapattis. 

             It also goes very well with curd rice or sambar rice.