Shahi Mutton Kasundi (Mutton in Creamy Mustard Gravy)

          This is a real shahi dish where mutton is cooked in a creamy mustard gravy. It goes well with pulao, jeera rice, plain Biryani, tandoori roti, naan or any Indian bread. 

          In this recipe, I have added kasundi (bottled Bengali mustard sauce), yoghurt and almond paste to make the consistency more rich and creamy. So you have an easy and a yummy mutton curry to relish. 

          In case of non-availability of kasundi, you can use some homemade ground mustard paste. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread. So check out the step by step pictorial recipe to prepare it.

           I marinated the mutton with yoghurt, ginger-garlic paste, and other dry spices before continuing with my cooking process. The end result was simply awesome with a hint of mustard flavour and the creaminess coming from the ground paste of almonds. It is a great party recipe for special occasions. 

• 500 gms. mutton with bones, 
• salt to taste
• 1 cup yogurt, beaten
• 1 tsp. turmeric powder
• 1 tbsp. ginger-garlic paste
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 3 tbsp. mustard oil
• 2 dry red chilies, broken
• 2 bay leaves
• 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
• 3 onions, chopped
• 2-3 green chilies
• 2 tbsp. almond paste 
• 3 tbsp. kasundi paste
• 1 tbsp. coriander leaves, chopped

           Marinate the mutton with ginger-garlic paste, yoghurt and all the dry spices overnight or for a minimum of 3 hours.

          Heat oil in a pan and temper with bay leaves, dry red chilies and whole garam masalas. Add the onion and sauté on a medium flame till light brown.

          Now add the marinated mutton and continue to simmer, covered till almost dry. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute. Switch off the flame and transfer to a serving dish. 

          Garnish with coriander leaves and serve either with plain steamed rice, jeera rice, plain biryani,  pulao, tandoori roti, naan or any fried Indian bread.           

                       Marinate mutton with ginger-garlic paste, yoghurt & all the dry spices 
                       overnight or for a minimum of 3 hours.

                    Heat oil & temper with bay leaves, dry red chilies & whole garam masalas.

                       Add onion & sauté on a medium flame till light brown.

                       Add marinated mutton & simmer, covered till almost dry. 

                     Add 1 cup water & pressure cook for 15-20 minutes on low flame after the 
                     first whistle. 

                       Transfer the contents to the pan. Add almond paste, kasundi

                       & green chilies. Bring to a boil & simmer for a minute. 

                      Garnish with coriander leaves & serve with steamed rice, jeera rice, 
                      plain biryani,  pulao, tandoori roti, naan or any Indian bread.           

Kurkuri Bhindi (Crispy Okra Fry) in Microwave

          One can't resist the temptation of any deep fried snacks. However, there is always a guilt attached while enjoying them. A healthy alternative is microwaving them (either oil free or with less oil). They come out as crispy as their deep fried counterparts and are equally yummy as well.

          So let me share these kurkuri bhindi (crispy Okra Fry) that are very easy to prepare and are completely hassle free. They go absolutely well with  homemade chutney, sauce, hummus or any kind of dip of your preference. You can also relish them as a side dish with either rice or Paratha. So check out the step by step pictorial recipe to prepare it

• 300 gms. bhindi / okra
• 2 tbsp. roasted chickpea flour 
• 2 tbsp. whole wheat flour 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder 
• 1 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed 
• 1 tbsp. oil 
• 1 tsp. lime juice 
• 1 tsp. oil to grease

          Wash the okra and pat dry with a kitchen towel. Trim both the ends and slice them lengthwise. Combine all the above mentioned ingredients (except oil to grease).

          Arrange the okra on a greased baking tray / microwave safe plate. Microwave for 8-10 minutes on high power, by stirring them with a spatula halfway through.

          Serve these yummy and healthy kurkuri bhindi as an appetizer with sauce / chutney or as a side dish with rice / parathas.

                        Combine all mentioned ingredients (except oil to grease).

                        Arrange okra on a greased baking tray / microwave safe plate. 

                        Microwave for 8-10 minutes on high power, by stirring with a spatula 
                        halfway through.

                        Your kurkuri bhindi is ready to be relished.

                   Serve them as an appetizer with sauce / chutney or as a side dish with rice /                                       parathas.

Baingan Raita (Eggplant in Yoghurt Sauce)

         Let me share an innovative raita that I prepared with fried eggplants. It has minimal of spices and I added a simple tempering of mustard seeds, dry red chilies, asafoetida and curry leaves. It turned out very yummy and something new, apart from the usual raita that is usually prepared. So do give it a try and enjoy with your favourite meal. 

          Raita is an essential accompaniment to biryani, pulao, khichdi, jeera rice or any type of Indian bread. They compliment each other well and is an integral part of an Indian menu. It is generally yoghurt based to which veggies, fruits, spices or herbs are added. There are various types of raita that one can dish out, depending on individual preference and availability of ingredients. 

• 2-3 long eggplants, cut into roundels
• 1 cup yoghurt, whisked with salt to taste
• 3 tbsp. oil
• 1/2 tsp. mustard seeds
• pinch of asafoetida
• 1 dry red chili, broken
• 1 sprig curry leaves
• 1 tsp. coriander leaves, chopped

         Heat 2 tbsp. oil in a pan and fry the eggplant roundels on both sides till golden in colour. Drain and keep aside to cool. 

          Mix the fried eggplants in the yoghurt and set aside. Heat remaining oil and temper with mustard seeds and dry red chilies.

          After it stops spluttering, add the asafoetida and curry leaves. Sauté for a few seconds and then pour this tempering over the prepared raita. 

          Garnish with coriander leaves and serve with biryani, pulao or any Indian bread.

Banana Stem & Rice Tikki

          Came up with this rather unusual and healthy appetizer where I used some strained residue of some blended banana stem (which was leftover after making rasam with it), some mashed cooked rice, roasted chickpea flour, few basic ingredients and seasonings to make this yummy snack. It went well with my favorite peri peri sauce as an appetizer. You can also enjoy as an evening tea time snack. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 1 cup Banana stem residue
• 1 cup cooked rice, coarsely mashed
• 2 tbsp. roasted chickpea flour
• 2 tbsp. coriander leaves, chopped
• 1 tsp. garlic, grated
• 1 tsp. ginger, grated
• 1 small onion, chopped finely
• 2 green chilies, chopped finely
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. lime juice
• oil to shallow fry

          In a bowl, combine all the above mentioned ingredients (except oil) and keep aside for 10 minutes.

          Take little portion and form into any desired shape. Heat oil in a tawa / pan and shallow fry the tikkis, few at a time till golden on both sides.

          Drain on a kitchen towel and serve as an appetizer with sauce / chutney or as a tea time snack. 

                   Mix all the ingredients (except oil) & keep aside for 10 minutes.

                  Take little portion and form into any desired shape. 

                    Heat oil & shallow fry them, few at a time, till golden on both sides.

                    Drain on a kitchen towel.

                           Serve as an appetizer with sauce / chutney or as a tea time snack. 

Fish Machboos - Emirati Cuisine

          This is a traditional Emirati Biryani which is almost similar to the Indian Biryani. It is cooked either with fish, mutton or chicken. This is the former version. Machboos is also popular in other Middle Eastern countries, where they have their own way of preparing it. It is a very easy one-pot meal and a great party recipe too, that can be dished out at short notice. So check out the step by step pictorial recipe to prepare this Emirati delicacy.

          I have used King Fish but it can be prepared with the popular Hamour fish too. The only difference is the use of Arabic spice mix / bzar spice and also the use of dried lime that gives a nice flavour to the biryani. 

• 1-2 King Fish steak
• 1 cup basmati rice, soaked for 30 minutes.
• 3 tbsp. oil
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1+1 tsp. Arabic spice
• 1/2 tsp. cardamom powder
• 2 dry lime
• 2 green chilies
• salt to taste
• 2 tsp. ghee
• 1 tbsp. coriander leaves, chopped
• 2 tbsp. fried onion

          Apply 1 tsp. of the Arabic spice and salt to taste to the fish steak and marinate for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and fry the fish till well done on both sides. Drain and keep aside. 

          Heat remaining oil and temper with cardamoms, cinnamon and cloves. Add the onion and sauté till it turns slightly brown.

          Add all the dry spices and ginger-garlic paste mixed with some water. Sauté till the oil separates.

          Add the soaked rice, green chilies and the dry lime. Mix everything well and sauté for 2 minutes.

          Add  1 & 1/2 cups hot water and pressure cook for 2 whistles. Switch off the flame and let it cool down. 

          Add the ghee and fluff it up with a fork. Transfer to a serving plate and arrange the fried fish on top. 

          Garnish with coriander leaves and fried onion. Enjoy as it is or with some side dish. 

                      Marinate fish with 1 tsp. Arabic spice & salt to taste for 10-15 min. Heat
                      1 tbsp. oil & fry fish till well done on both sides. Drain & keep aside. 

                       Heat remaining oil & temper with cardamoms, cinnamon & cloves. 
                       Add onion & sauté till it turns slightly brown.

                      Add all dry spices & ginger-garlic paste mixed with some water. Sauté 
                      till oil separates.

                     Add soaked rice, green chilies & the dry lime. Mix well & sauté for 2 min.

                       Add 1 & 1/2 cups hot water & pressure cook for 2 whistles. Switch off
                       the flame and let it cool down. 

                       Add the ghee and fluff it up with a fork. 

                   Transfer to a serving plate & arrange fried fish on top. Garnish with 
                   coriander leaves & fried onion. Enjoy as it is or with some side dish.