Moringa (Drumstick) Leaves Mutton Curry

 

           Moringa leaves or Drumstick leaves is widely used in many South Indian recipes. It has amazing health benefits as it is a good source of vitamins, minerals, calcium, protein and iron. It also contains anti-oxidants, boosts our immune system, fights inflammation and lowers blood sugar and cholesterol. 

          As I wanted to prepare mutton curry with a slight twist, I decided to add a bunch of moringa leaves. The end product did turn out just awesome. You can enjoy it with rice or any Indian bread for a nice comfort meal. It is also a great party recipe or a weekend recipe. So check out the step by step pictorial recipe to prepare this fusion delicacy.

• 400-500 gms. mutton with bones
• 2-3 cups moringa (drumstick) leaves, washed well & drained
• 2 tbsp. oil
• 1 tbsp. ghee
• 2 bay leaves
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1 onion, sliced

Marination - 

• 1 tbsp. ginger-garlic paste
• 1/2 cup yoghurt
• salt to taste 
• 1/2 tsp. turmeric powder
• 2 tsp. red chili powder
• 1 tsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder

          Marinate the mutton with all the ingredients mentioned under "Marination" overnight or for a minimum of 4-5 hours. 

          Heat oil and ghee in a pan. Temper with bay leaves, cinnamon, cardamoms and cloves. Sauté for a few seconds. 

          Now add the sliced onion and stir fry till light brown. Add the marinated mutton and continue to simmer, covered, on a low flame for 10 minutes.

          Add the moringa leaves and mix everything well. Cook further till all the moisture has almost absorbed. 

          Add 1 cup water and pressure cook for 20 minutes on a low flame after the first whistle. 

          Transfer the contents back to the pan and simmer till the gravy is reduced to a desired consistency. Enjoy with rice or any Indian bread. 

                      Marinate mutton with all the ingredients mentioned under "Marination" 

                      overnight or for a minimum of 4-5 hours. 

                  Heat oil ghee in a pan. Temper with bay leaves, cinnamon, cardamoms and                                        cloves. Sauté for a few seconds. 

                                  Add the onion & stir fry till light brown.

                       Add the marinated mutton & simmer, covered, on a low flame for 10 min.

                                  Add the moringa leaves.

                                 Cook till all the moisture has almost absorbed. 

                      Add 1 cup water & pressure cook for 20 minutes on a low flame after the

                      first whistle. 

       

                                     Transfer the contents back to the pan.

                                    Simmer till the gravy is reduced to a desired consistency.

 

                                  Enjoy with rice or any Indian bread. 

Chicken Popcorn with Panch Phoron flavour

 

           Looking for some easy to make chicken appetizers for your special party? Then here you are - yummy chicken popcorn in a fusion style. I skipped the mandatory spices and instead added some panch phoron (Bengali five spice) powder and then coated with dry roasted oats. 

          It is absolutely simple and can be dished out in a jiffy. Enjoy them with green chutney, tomato sauce and a sprinkle of some chaat masala. They can also be had as a side dish with dal-chawal or as a tea-time snack too. So check out the step by step pictorial recipe to prepare these crisp bite-sized delicacy.

             For the panch phoron powder - dry roast 1 tsp. each of mustard seeds, nigella seeds, cumin seeds, fennel seeds and 1/2 tsp. of fenugreek seeds. Cool and grind into a fine powder. Store the remaining in an air-tight container for later use. 

               So satisfy your cravings with these irresistible homemade chicken popcorn, obviously with some twist. They are a great party recipe and will be loved by one and all, especially will be a great hit with the kids.

• 400-500 gms. boneless chicken cubes
• salt to taste
• 1 egg
• 1 tsp. ginger-garlic paste
• 1 tbsp. rice flour
• 1 tbsp. red chili powder
• 1 tbsp. panch phoron powder
• 1/2 tsp. turmeric powder
• 1 tsp. amchur powder
• 1 tbsp. coriander leaves, chopped
• 2 cups oats dry roasted + a pinch of salt
• 2 cups oil to deep fry 

            In a bowl, mix together all the above mentioned ingredients (except oats & oil). Keep aside to marinate for 2-3 hours or overnight in the fridge. 

          Then coat them in the oat mix and refrigerate for 30 minutes.

           Heat oil in a pan / kadai and deep fry the chicken popcorn in batches till light golden in color. Drain on a kitchen towel.

          Serve as appetizers with tomato sauce, green chutney and a sprinkle of some chaat masala. 

                     Mix all the above mentioned ingredients (except oats & oil). Keep aside

                     to marinate for 2-3 hours. 

                                 Coat them in the oat mix.

                                  Refrigerate for 30 minutes.

                    Heat oil in a pan & deep fry the chicken popcorn till light golden colour. 

                                  Drain on a kitchen towel.

                       Serve with tomato sauce, green chutney & a sprinkle of chaat masala. 

Chole & Paneer Kulche (Stuffed Flat Bread with White Chickpea Curry)

 

          Enjoy these delicious homemade Paneer Kulchas along with chole, a simple chickpea curry for a sumptuous one-pot meal. It is a very popular menu in every North Indian restaurants universally. An ideal combination, you can enjoy it for breakfast, brunch or lunch.  

          I gave a slight twist to the stuffing, as I have incorporated some grated raw mango to the paneer mix to give a slight tang. I also kneaded the dough by adding soda water instead of the mandatory baking soda and baking powder.

         Serve this traditional delicacy with raita, onion rings, fresh green chilies and a dash of lime. So check out the step by step pictorial recipe to prepare these two delectable comfort food that is just perfect for a lazy weekend meal. 

          

          Kulcha can be of many varieties, either plain or stuffed. This North Indian styled flat bread is basically made of plain flour and stuffed with potato / cottage cheese or chicken / mutton mince for the non-veg. version. However, do not forget to brush them generously with some butter, ghee or olive oil for a healthier version.

          Similarly, there are many variations of preparing chole too. At times, tea bags are used to get a rich dark colored gravy in a traditional Punjabi style chole, known as Pindi chole. It is very yummy with full of flavours and a blend of various spices. So, to sum up, a chole recipe differs from one North Indian State to the other. 

           Besides Kulcha, you can also enjoy Chole, an ultimate comfort food, with naan, tandoori roti, poori, paratha, bhatura, chapatti, plain rice or jeera rice.

Chole - 

• 1 cup kabuli chana (white chickpeas), soaked overnight
• pinch of baking soda
• 2-3 tbsp. mustard oil
• 2 bay leaves
• 1" cinnamon stick
• 2 cardamom
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

Kulcha Dough--

• 1 cup whole wheat flour
• 1 cup plain four
• salt to taste
• 3 tbsp. yoghurt
• 2 tbsp. oil
• 1 tsp. kasoori methi, crushed
• 1/2 tsp. pepper powder
• soda water as required
• chopped coriander leaves, kalonji (Nigella seeds), chopped garlic & red chili flakes as required
• oil / butter / ghee as required

Stuffing-

• 200 gms. paneer, mashed
• salt to taste
• 1/2 tsp. turmeric powder
• 1 small mango, grated
• 1 tsp. red chili powder
• 1 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. red chili flakes
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped

          Chole - 

          Boil the soaked chickpeas in 3 cups water and a pinch of baking soda for 4-5 whistles. Keep aside. 

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

          Add the onion and stir fry till light brown. Add the ginger-garlic paste and all the dry spices (except garam masala powder) mixed with some water. Sauté till the oil separates.

          Add the chopped tomatoes and cook further till it is nicely mashed. Now time to add the boiled chole. 

         Cover with a lid and simmer on a low flame for 8-10 minutes or till you get the desired consistency.

          When done, add the garam masala and ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and keep aside.

          Paneer Stuffing - 

          Mix the paneer with rest of the mentioned ingredients. Form 6 equal sized balls out of it and keep aside. 

          Kulcha - 

          In a bowl, mix together both the flours, salt, kasuri methi and pepper powder. Now add the yoghurt and oil. Combine everything well and knead into a dough with required quantity of soda water. 

          Apply some oil and cover it with a cling film. Keep aside for 2-3 hours. Knead the dough once again and divide into 6 equal portions. 

          Roll out each portion into a small circle by dusting some flour / oil. Stuff a portion of the paneer stuffing and bring all edges together to secure firmly. 

          Sprinkle some kalonji, coriander leaves, garlic and red chili flakes over it. Gently roll again into an oblong shape.

          Heat a tawa / griddle and roast the kulchas, one at a time, on a medium flame for a minute or so. When one side is done, flip it over and cook the other side too. Brush some oil / butter / ghee over it.

          Make similar kulchas with the remaining dough and the paneer stuffing. Serve with the prepared chole, raita, onion rings, green chilies and lemon.

                      Heat oil & temper with cinnamon, cardamom, cloves, bay leaves and

                      cumin seeds. Sauté for a few seconds. 

                                  Add the onion and stir fry till light brown. 

                          Add the ginger-garlic paste and sauté till the raw smell disappears. 

                                  Add chopped tomatoes & cook till it is nicely mashed. 

                                  Now time to add the boiled chole. Simmer on a low flame for 

                                  8-10 minutes or till you get the desired consistency.

                                  When done, add the garam masala and ghee. 

                            Mix together both the flours, salt, kasuri methi & pepper powder. 

                                 Add the yoghurt & oil. Mix everything well.

                       Knead into a dough with required quantity of soda water. Apply some 

                       oil & cover it with a cling film. Keep aside for 2-3 hours. Knead the 

                       dough once again and divide into 6 equal portions. 

                     Mix paneer with rest of the ingredients. Form 6 equal sized balls out 

                     of it and keep aside. 

                   Roll out each portion into a small circle by dusting some flour / oil. Stuff a 

                   portion of the paneer stuffing.

                                  Bring all edges together to secure firmly. 

                     Sprinkle some kalonji, coriander leaves, garlic & red chili flakes over it. 

                     Gently roll again into an oblong shape. 

                    Heat a tawa & roast the kulchas, one at a time, on a medium flame for a 

                    minute or so. When one side is done, flip it over & cook the other side too. 

                    Brush some oil / butter / ghee over it.

                   Serve with the prepared chole, raita, onion rings, green chilies and lemon.

Beetroot Swirl Idlis

          Idlis are a great healthy breakfast option. These traditional South Indian breakfast are anytime welcome with some coconut chutney and sambar as accompaniments. How about turning them into something interesting and appealing? 

          So make these yummy beetroot swirl idlis by adding some beetroot puree for a real visual treat. So go ahead and surprise your loved ones with these amazing Idlis. For this you need to check out the step by step pictorial recipe to prepare them.   

• 5-6 cups idli batter
• 2 tbsp. beetroot puree
• oil to grease the idli moulds
• coconut chutney & sambar to serve

           Divide the batter into 2 bowls. Add the beetroot puree to one bowl and mix well. Grease the idli moulds.

         Spoon a tbsp. of the white batter first. Then spoon a tsp. of the beetroot batter over it and continue to do so, alternately spooning the batter.

         Steam in a pressure cooker (without the vent) or steamer for 15 minutes (first 5 minutes on high and the remaining on a medium flame). 

          Demould the idlis when it slightly cools down and serve with coconut chutney and sambar.