Mutton Boondi with Recheado Masala

 

          Check out my innovative Eid special mutton curry. I gave an interesting twist to the recipe by marinating it with the spicy and tangy Goan special recheado spice paste and ended with a sprinkle of some boondi for some crunch. I also added a potato, my personal favorite. However, it is purely optional.  

          This fusion dish came out super yummy and is a must try recipe for any special occasions or for an in-house party. Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. So check out a pictorial recipe to prepare this mutton curry.

• 350-400 gms. mutton with bones, cleaned, washed & drained
• recheado masala (check below for the recipe)
• 1 potato, cut into half
• 1 onion, chopped
• 2-3 tbsp. oil
• 1/3 cup boondi
• 1-2 tbsp. coriander leaves, chopped

          Marinate the mutton with the spice paste for 5-6 hours or overnight.

          Heat oil in a pan and stir fry the potato till light brown. Drain and keep aside. 

          To the same pan, add the onion and sauté till light brown. 

          Then add the marinated mutton and cook, covered, on a low flame till almost dry.

          Add 1 cup water and the fried potato and pressure cook for 15-20 minutes or till the meat turns tender.

          Transfer the contents back to the pan and simmer till the gravy comes to a desired consistency.

          Switch off the flame and add the boondi. Give it a stir and garnish with coriander leaves. 

          Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

                        Marinate the mutton with the spice paste for 5-6 hours or overnight.

                 Heat oil in a pan & stir fry the potato till light brown. Drain & keep aside. 

                                  To the same pan, add the onion and sauté till light brown. 

                 Add the marinated mutton & cook, covered, on a low flame till almost dry.

                                  Add 1 cup water ....

              and the fried potato. Pressure cook for 15-20 minutes or till the meat turns tender.

                   Transfer the contents back to the pan & simmer till the gravy comes to a

                   desired consistency.

                       Switch off the flame & add the boondi. Give it a stir & garnish with coriander                                   leaves. 

                    Serve with steamed rice, jeera rice, pulao, plain biryani, naan, tandoori roti, 

                    paratha or chapatti. You may also relish with dosa, appam or idiyappam. 

Recheado Masala - 

• 5-6 Kashmiri red chilies, broken into small pieces
• 1 small onion, roasted on an open flame
• 5-6 garlic cloves
• 1/2" ginger
• 1/4 tsp. whole peppercorns
• 1/2 tsp. cumin seeds
• 4-5 cloves
• 1" cinnamon stick
• salt to taste
• 1 tsp. sugar
• 1/2 tsp. tamarind paste
• 1/3 cup vinegar or as required

          Soak all the mentioned ingredients in vinegar for an hour. Then grind in a mixer grinder into a smooth paste. (Do not add any water). 

          

Watermelon Rind Shrikhand

 

          Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavored with saffron and cardamom powder for the plain version. However, you can make it a bit healthy and appetizing by adding any fruit of your choice.

          So, I tried with watermelon rind and it turned out very yummy. I used a healthy combination of low fat yoghurt and flavored it with kewra water, cardamom powder and saffron. This fruit based dessert is an ideal party recipe or can be prepared for any festive occasion. It will be a sure hit. Garnish with chopped pista and few chopped watermelon pieces and enjoy it chilled. So check out the step by step pictorial recipe to prepare this fusion treat.

• 2 cups yoghurt
• 2 cups watermelon rind, chopped
• 1 tsp. ghee
• 2-3 tbsp. powdered sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• pinch of saffron 
• few chopped watermelon, chopped pistachios to garnish

           Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

           Steam the watermelon rind till soft. Set aside to cool before blending into a smooth paste.

           Heat ghee in a pan and simmer the paste till all the moisture has evaporated. Keep aside to cool. 

          In a bowl, take the hung yoghurt, reduced watermelon rind, sugar, cardamom powder and kewra water. Whisk well till smooth. Add the saffron and give it a stir. Refrigerate till serving time.

          Spoon into individual bowls. Garnish with chopped pistachios, chopped watermelon and dry rose petals. Enjoy!!!

                      Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a 

                      bowl in the refrigerator overnight. The thick hung yoghurt is then used.  

                     Steam the watermelon rind till soft. Set aside to cool before blending into a 

                     smooth paste.

                     Heat ghee in a pan & simmer the paste till all the moisture has evaporated. 

                     Keep aside to cool. 

                                 In a bowl, take the hung yoghurt,

                                  reduced watermelon rind,

                                 sugar, cardamom powder and kewra water. 

                                  Whisk well till smooth. 

                               Add the saffron and give it a stir. Refrigerate till serving time.

                        Spoon into individual bowls. Garnish with chopped pistachios, chopped

                        watermelon and dry rose petals. Enjoy!!!

Cabbage Kheer / Payasam / Pudding

 

            Kheer / Payasam needs no intro. It is very popular during Indian festivals or any auspicious occasions. Traditionally, kheer is made of rice, vermicelli, sago, etc. However, do try this exotic cabbage kheer and surprise everyone. It may sound strange though, but it simply tastes yummy. It is very difficult to guess the core ingredient. 

        

          This recipe calls for very few ingredients and is prepared just like any homemade kheer, except for the fact that the cabbage has to be boiled and drained well before use. Garnish with chopped pistachios, dry rose petals and few saffron strands and serve chilled. So go ahead and  play the guessing game with your family and friends? Good luck !!

• 500 ml. full cream milk
• 1 cup cabbage, grated / finely sliced 
• 1 tbsp. ghee 
• 4 tbsp. brown sugar or to taste
• 1/2 tsp. cardamom powder
• 1 tsp. rose water
• 2-3 tbsp. chopped pistachios
• pinch of dry rose petals 
• few strands of saffron

            Boil the cabbage in sufficient water for 4-5 minutes. Drain well and keep aside. 

           Heat ghee in a pan and sauté the cabbage for a 1-2 minutes. Do not brown them. Keep aside. 

          Bring the milk to a boil in a pan. Add the sautéed cabbage and simmer on a low flame for 15-20 minutes, stirring at intervals.

          Then add the sugar and the chopped pistachios (reserve some for garnishing). Simmer further for 5 minutes or till it comes to a desired consistency. 

          Add the rose water and the cardamom powder. Give it a stir and switch off the flame.

         Cover and keep aside to cool. Refrigerate till serving time. Garnish with the remaining pistachios, dry rose petals and saffron. Serve chilled.

Stuffed Curry Momo (Fusion style)

 

          Momos are a common street food in the Northern regions of India, Nepal, Tibet and Bhutan. They are made both in a veg. and non-veg. version, with either mixed veggies or chicken. However, I tried this innovative fusion momo with some leftover dry veg. curry as a stuffing. They were then coated with some food colour infused raw rice and steam cooked to perfection. 

          You can enjoy them as a tea time snack or as an appetizer with some sauce / any dip of your choice. So if you are looking for some visually appealing party recipe, then go for these Curry Stuffed Momos. It can be a great crowd puller at any in-house party. 

• 1 cup plain flour (maida)
• a pinch of salt
• 1 tsp. oil
• water as required
• 1 cup of any leftover dry veg. curry
• 1/2 cup raw rice
• pinch of food colour (opt)

          Knead a tight dough with plain flour, salt, oil and required quantity of water. Cover with a damp cloth and leave aside for 15-20 minutes. 

          Soak the rice in sufficient water along with a pinch of green food colour for 30 minutes. Then drain and keep aside.

          Divide the dough into equal portions. Roll out each portion like a small poori. Make sure the sides are thin and the center slightly thick.

          Place a tbsp. of the stuffing in the center and start pleating the edges. Then gather all the pleats and press in the center, thus sealing it securely. 

          Coat with the drained rice and arrange them on a bamboo steamer basket or on a greased perforated plate. 

          Steam for 15-20 minutes or till the rice is properly cooked. Relish with any chutney or sauce for breakfast, snack or as a light meal.

Kalakand stuffed Momo drizzled with Rabdi

          Momos are my all time favourite. So combined two popular recipes to come up with this yummy and innovative fusion style dessert today. I stuffed the momos with some leftover homemade Apple kalakand and served them, drizzled with rabdi and chopped nuts. Voila!! There was something amazing in front of me. So do give it a try and enjoy with your loved ones. Remember to serve at room temperature. 

• 1/2 cup plain flour
• pinch of salt
• 1 tbsp. ghee
• 1 tbsp. powdered sugar
• water as required to knead
• 1 cup kalakand, crumbled
• 1 tsp. chopped pistachios 
• 1 tsp. chopped almonds
• 1/2 tsp. dry rose petals
• 1 cup evaporated milk
• sugar to taste
• 1 tsp. kewra water
• pinch of saffron 

          Knead a dough with flour, salt, ghee, sugar and required quantity of water. Cover with a damp cloth and keep aside.

          Instant rabdi - Mix together evaporated milk, sugar, saffron and kewra water. Keep aside.

          Divide the dough into 5-6 equal portions. Roll out each portion into a small poori. Place some of the crumbled kalakand in the centre and give any shape of your choice.

           Make similar momos with the remaining dough and kalakand (reserve some kalakand for garnishing). Steam for 8-10 minutes. 

          While serving, place the momos in a serving plate and drizzle the rabdi over it. Garnish with the remaining kalakand, chopped pistachios, almond and rose petals. Serve at room temperature and enjoy this fusion delicacy with your loved ones.