Green Papaya & Chia Seeds Pudding / Kheer

           I tried to deviate from the normal kheer/ pudding that is usually prepared during this time of the year for Durga Puja. So prepared Green Papaya Chia Seeds Pudding / Kheer, that is rarely done in any household and is very uncommon. But frankly speaking it is an equally yummy dessert. You've got to prepare to believe it.

           It is a very soothing and a refreshing kheer with the goodness of chia seeds and of course green papaya for its soothing effect. I sometimes have it as a side dish with parathas or puri. It's simply divine. So go ahead and give it a try and serve it chilled, garnished with saffron and chopped pista.

• 1 cup grated raw papaya
• 2 tbsp. chia seeds soaked in 1 cup water overnight
• 1-2 tbsp. ghee
• 500 ml milk
• 2-3 green cardamoms
• pinch of salt
• sugar to taste
• 2-3 tbsp. chopped pistachios
• pinch of saffron
• 1/4 tsp. cardamom powder
• 1 tsp. kewra / rose water

           Heat ghee in a pan and sauté the grated papaya for 2-3 minutes. Keep aside. Bring the milk to a boil. Add the green cardamoms and a pinch of salt and simmer for 4-5 minutes.

          Add the papaya and continue to simmer on a low flame, by stirring at intervals. When the papaya turns soft, add the sugar and the chopped pistachios (reserving some for the garnish).

          When the kheer turns slightly thick, switch off the flame. Add the kewra / rose water, cardamom powder and the saffron. 

          Just before serving, add the soaked chia seeds. Garnish with the remaining pista and serve it chilled in individual bowls. 

Chaa Gosht (Mutton Curry - Himachali Style)

       
          This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavor, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices. 

          It is cooked in mustard oil for that authentic touch and is relished with any type of Indian bread or rice. So this would be a perfect party special that can be enjoyed with family and friends. So check out the step by step pictorial recipe to prepare it. 

• 400 gms. Mutton with bones, curry cut
• 2 bay leaves
• 3-4 green cardamoms
• 5-6 cloves
• 1" cinnamon stick
• 2 Kashmiri red chilies
• 2 onions, chopped
• 1 tsp. garlic, chopped
• 1 tsp. ginger, chopped
• 1/4 tsp. asafoetida
• 2 cups buttermilk
• 2 tbsp. gram flour
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 3 tbsp. mustard oil
• 1/2 tsp. cumin seeds

          Boil the mutton along with bay leaves, cinnamon, cardamoms, cloves, dry red chilies and 1 cup water till done. (You can pressure cook for 20 minutes on a low flame after the first whistle).

          Heat 2 tbsp. oil and fry the ginger and garlic for a minute. Then add 3/4 of the onion and sauté till light brown.

          Add the salt, 1/2 tsp. turmeric powder and coriander powder. Mix everything well and keep aside to cool. Grind to a fine paste along with the red chilies that was boiled along with mutton.

         Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma. Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens.

          Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.

          Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency. 

          Heat the remaining oil in another pan and temper with cumin seeds. Sauté for a few seconds and add the remaining onion. 

          Fry till light brown. Pour this tempering over the mutton gravy and stir well. Garnish with a mint sprig.

          Serve along with steamed rice, jeera rice, pulao plain biryani, naan, tandoori roti, kulcha or just plain chapatti. You can also have with dosa, appam or idiyappam.

                  Boil mutton with bay leaves, cinnamon, cardamoms, cloves, dry red chilies 
                  & 1 cup water till done.

                                Heat 2 tbsp. oil & fry ginger & garlic for a minute. 

                                Then add 3/4 of the onion & sauté till light brown.

                   Add salt, 1/2 tsp. turmeric powder & coriander powder. Mix well & keep aside
                   to cool. Grind to a fine paste with red chilies that was boiled along with mutton.

                    Dry roast gram flour, cumin powder & rest of the turmeric powder till 
                    you get a nice aroma. 

                    Add buttermilk & bring to a boil. Simmer on med. flame till slightly thick.

                 Add ground paste & mutton stock. Mix well & bring it to a boil. Simmer for
                 another 2-3 minutes.

                      Add mutton & cook, covered, for another 2 minutes or till you get the
                      desired consistency. 

                  Heat remaining oil in another pan & temper with cumin seeds. Sauté few
                  seconds & add remaining onion. Fry till light brown. Pour this tempering 
                  over the mutton gravy & stir well. 

                 Garnish with a mint sprig.  Serve with steamed rice, jeera rice, pulao, plain
                 biryani, naan, tandoori roti, kulcha or plain chapatti. You can also have with
                 dosa, appam or idiyappam.