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.           

Tartufo (Italian Dessert)

         My first try at making this simple Italian frozen dessert, which is very easy to prepare. You just need 2-3 different flavoured ice cream that are then layered in a silicone mould, frozen and coated with cocoa powder. But here I garnished it with powdered oreo biscuit, few chopped pistachios, almonds and cherry. 

          It is just perfect for any in house dinner party, kitty party or kids birthday party, where you can experiment with different flavours of ice cream. So do give it a try and enjoy this chilled delicacy with your loved ones. 

• 3 small packs each of strawberry, mango and chocolate flavoured ice creams
• 1-2 tbsp. powdered oreo biscuit
• 1 tbsp. each of chopped pistachios, almonds and cherries to garnish

           Fill a silicone mould / any disposable bowl / cup with mango flavoured ice cream. Make a hole in the centre with a spoon and fill some chocolate ice cream in it.

          Again make a hole in the centre and fill it up with some strawberry ice cream. Cover the bowl with mango ice cream and freeze to set. 

          While serving, demould the tartufo and sprinkle the powdered oreo biscuit over it. Serve, garnished with chopped pista, almonds and cherry. 

Green Almond Curry

          Green Almonds are new to me. Never cooked it earlier. Came across them in a supermarket here and so decided to give it a try. Was wondering what to make of them. Then decided to go in for something simple. So here you are - a curry that can be served as a side dish that was really yummy. It can be served with any form of rice or Indian bread. So check out the step by step pictorial recipe to prepare it. 

• 20-25 green almonds, sliced
• 1 onion, chopped
• 1 onion, roughly chopped
• 2-3 garlic cloves
• 1" ginger
• 1-2 tsp. tomato paste
• 1 tbsp. red chili powder
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• salt to taste
• 2-3 tbsp. mustard oil
• 1-2 bay leaves
• 1-2 dry red chilies
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 tsp. cumin seeds
• 1/4 tsp. asafoetida
• 2 tbsp. cream
• 1 tsp. ghee
• 1 tbsp. coriander leaves, chopped 

          Pressure cook the sliced almonds for 4-5 whistles. Drain and keep aside. Grind one onion, ginger and garlic with a pinch of turmeric powder into a smooth paste. Keep aside. 

          Heat oil in a pan and temper with cumin seeds, cinnamon, cardamoms, cloves, bay leaves and dry red chilies. Sauté for a few seconds.

          Add the onion and stir fry till light brown. Now add the ground paste, tomato paste and all the dry spices. Sauté till dry.

           Add the boiled almonds and combine everything well. Add 1 cup water. Cover and simmer till gravy turns thick. 

          Add cream and switch off the flame. Add the ghee and garam masala powder. Garnish with coriander leaves and serve as a side dish with rice or chapattis. 

                     Pressure cook sliced almonds for 4-5 whistles. Drain & keep aside.

                  Heat oil & temper with cumin seeds, cinnamon, cardamoms, cloves, bay
                  leaves & dry chilies. Sauté few seconds. Add onion & sauté till light brown. 

                        Add ground paste, tomato paste & all the dry spices. Saute till dry.

                                     Add the boiled almonds and combine everything well. 

                                  Add 1 cup water. Cover and simmer till gravy turns thick. 

                    Add cream & switch off flame. Add ghee & garam masala powder. 

                                        Garnish with coriander leaves.

                                  Serve as a side dish with rice or chapattis. 


          

Dry Fruits Paratha / Flat Bread

          Now it is Dry Fruits Paratha (Flat Bread). This is another variety in the list of parathas in my blog. Healthy and filling, they can be a great weekend breakfast menu. Relish them either with any side dish, raita, butter, green chutney or pickle. So next time you're into dishing out parathas, try this amazing Dry Fruits Paratha for a change. For this you need to check out the step by step pictorial recipe to prepare it.

• 1 & 1/4 cup whole wheat flour (makes 5 parathas)
• salt to taste
• 2 tbsp. oil
• oil to shallow fry
• extra flour to dust

Stuffing-

• 1/2 cup powdered dry fruits (roasted almonds, cashews & pistachios)
• 1/2 cup fried & crushed onion
• 3 tbsp. coriander leaves, chopped
• 1 tbsp. red chili flakes or to taste

          In a bowl, mix together whole wheat flour, salt and oil. Add required quantity of water and knead into a dough. Cover and keep aside for 30 minutes.

          Divide the dough into 10 equal portions. Roll out each into a small disc just like poori by dusting some flour.

          Take one rolled out poori and spread some powdered dry fruits, followed by fried onion, red chili flakes and coriander leaves.

          Cover with another poori and press all edges. Roll out further into a larger disc just like chapattis by dusting some more flour. Make similar stuffed parathas.

          Heat 1 tbsp. oil in a tawa and shallow fry them on both sides, one at a time, till light golden in colour. Serve them hot with any side dish, raita, butter, green chutney or pickle. 

                                 Mix flour, salt & oil. Add water & knead into a dough.

                                 Divide dough into 10 equal portions. 

                           Roll out each into a small disc just like poori by dusting some flour.

                 Take one rolled out poori & spread some powdered dry fruits, followed by 
                 fried onion, red chili flakes & coriander leaves.

                                 Cover with another poori & press all edges. 

                 Roll out into a larger disc just like chapattis by dusting some more flour.
                 Make similar stuffed parathas.

                   Heat 1 tbsp. oil in a tawa & shallow fry them on both sides, one at a time 

                   till light golden in colour. 

                     Serve them hot with any side dish, raita, butter, green chutney or pickle. 

Banana & Dry Fruits Loaf Cake

          Here is a healthy and a delicious homemade loaf cake having the goodness of both bananas and some dry fruits. This combination is very good as it has the flavor of the bananas and the crunch coming from the crushed dry fruits. You can use up any over-ripe bananas in this recipe. 

          Enjoy it as it is, with your evening cup of tea or simply as a desert with your favorite ice-cream topping or some homemade rabdi drizzled over it. So check out the step by step pictorial recipe to prepare it.

• 2 cups refined flour
• 1 & 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 ripe bananas, mashed
• 3/4 cup brown sugar
• 1/2 cup yoghurt
• 2 eggs, beaten
• 1 tsp. vanilla essence
• 1/2 cup mixed dry fruits, crushed

          Sift together the flour, baking powder, baking soda and salt. In a separate bowl, add the mashed banana, brown sugar, yogurt, eggs and vanilla essence. Combine everything and add the crushed dry fruits. Mix well.

         Gently fold in the sifted flour and transfer the contents to a greased loaf tin. Bake in a preheated microwave oven for 40 minutes.

          Remove the tin on a wire rack and set aside to cool for 30 minutes. Flip it over on the rack and let it cool further.

          Slice it according to desired thickness and enjoy as a dessert topped with your favourite ice-cream or with your evening cup of tea.

                                  Sift the flour, baking powder, baking soda & salt.

                                  To the mashed banana, add brown sugar, yoghurt.....

                               .......eggs, vanilla essence & crushed dry fruits. Combine well.

                                  Add in the flour.

                                 Gently fold in. Do not over mix.

                                 Pour the batter into a greased loaf tin.

                                  Bake in a pre-heated oven at 180 degrees C. for 40 minutes.
                   

                   Let it cool in the loaf tin for 30 min. Pierce a knife to check if it is done.

                                  If it comes out clean, it means it is baked perfect.

                                  Flip it over & allow it to cool further.

                                 Slice into desired thickness & enjoy as you would like.