Milky Mutton Curry

 

          Summer is here. So how about trying something light that is just perfect for this season? I introduce you to ...... Milky Mutton Curry, my take on an old Bengali recipe that is inspired by a confluence of cultures. Its uniqueness arises from being cooked in milk, thickened with sesame seeds paste and flavored with saffron, rose water and kewra, besides the usual seasonings. 

           I tried this out for the first time and it was really delicious. Would highly recommend all, to give this a shot. I assure, you will not be disappointed. Its thickened soupy texture allows you to enjoy it with whatever you like, whether its steamed or jeera rice or even naan or tandoori roti. So enjoy this dish to your heart's content for a weekend lunch or as a party recipe.

       

Marination - 

• 500 gms. mutton with bones, curry cut 
• 1/2 cup yoghurt 
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tsp. ginger-garlic paste
• 1 tsp. green chili paste
• 1 tsp. coriander-cumin powder

Other ingredients - 

2 tbsp. ghee

1 tbsp. oil

2 onions, sliced

1" cinnamon stick

2 green cardamoms 

4 cloves

2 tbsp. sesame seeds paste

2 green chilies, slit

1 cup milk

1 tsp. rose water

few drops of kewra essence

pinch of saffron

1 tbsp. coriander leaves, chopped

          Marinate the mutton with all the mentioned ingredients overnight.

          Heat oil in a pan / kadai and fry one onion till golden brown. Keep aside.

          Heat 1 tbsp. ghee and sauté the remaining onion till light brown. Add the marinated mutton and cook, covered till the oil separates. 

          Add 1 cup water and pressure cook till it is tender. Keep aside to cool down.

          Add the remaining ghee and temper with cinnamon, cloves and cardamoms. Sauté for a few seconds.

          Now add the cooked mutton and bring it to a boil. Add the sesame seeds paste and the slit green chilies. Simmer for 2 minutes.

          Then add the milk and give it a stir. Simmer for 2 minutes. Add the rose water, saffron and kewra essence. Switch off the flame and transfer to a serving dish.

          Garnish with the coriander leaves and fried onion. Enjoy with steamed rice, jeera rice, naan or tandoori roti. 

Balaleet (Emirati Breakfast)

 

          Balaleet is a traditional Emirati breakfast that many people are not aware of. It is a sweet and savory dish, comprising of fragrant vermicelli and fried egg. The vermicelli is sweet and is flavored with cardamom powder, turmeric powder, saffron and rose water. 

          This is then served with a topping of an egg omelet that is also flavored with the same ingredients as that of vermicelli. So a very unique style of breakfast. This was my first try and I quite liked this combo. You can enjoy the sweet vermicelli as a dessert too, minus the egg. So check out the step by step pictorial recipe to prepare this easy classic UAE dish.  

Ingredients - 

• 200 gms. vermicelli 
• 1 tbsp. oil
• 1 tbsp. butter
• 2 cups hot water
• 2-3 tbsp. sugar or to taste 
• 1/2 tsp. cardamom powder
• pinch of turmeric powder
• pinch of saffron soaked in 2 tbsp. rose water
• 1 tsp. chopped pistachios or any dry fruits

Fried Egg - 

• 1 tbsp. olive oil
• 2 eggs, well beaten
• 1/4 tsp. cardamom powder
• pinch of salt & pepper powder or to taste 
• few strands of saffron soaked in 1 tbsp. rose water

Vermicelli - 

          Heat oil in a pan and sauté the vermicelli till light brown. Add 2 cups of hot water and cook till done, but al dente. Drain well and bring it back to the pan.

          Add butter, sugar, cardamom powder, turmeric powder and saffron infused rose water. Mix well and cook till the sugar dissolves and all the moisture has evaporated. 

          Transfer to a serving plate and keep aside. Meanwhile prepare the omelette.

Fried Egg - 

          In a bowl, beat the eggs, pinch of salt & pepper, cardamom powder and saffron infused rose water.

          Heat oil in a pan and make an omelette with the beaten egg. Fry on both sides till done. Place it on the prepared vermicelli. Garnish with chopped pistachios and enjoy as a breakfast. 

                   Heat oil in a pan & sauté the vermicelli till light brown. Add 2 cups of hot 

                   water & cook till done, but al dente. 

                                  Drain well.

                      Bring it back to the pan.  Add butter, sugar, cardamom powder, turmeric 

                      powder & saffron infused rose water. Mix well and cook till the sugar 

                      dissolves and all the moisture has evaporated. 

                                  Transfer to a serving plate and keep aside.

                      In a bowl, beat the eggs, pinch of salt & pepper, cardamom powder and 

                      saffron infused rose water.

                                 Heat oil in a pan and make an omelette with the beaten egg. 

                                  Fry on both sides till done. 

                                  Place it on the prepared vermicelli.

                                 Garnish with chopped pistachios and enjoy as a breakfast. 

Fruity Poha Delight

          Here is a nice healthy way to start your day. Enjoy this easy and simple to assemble - 'Fruity Poha Delight' first thing in the morning for some energy boost. It will also give you a much needed relief in checking your waistline. You can choose any of your favorite fruit to go with the brown poha and yoghurt mix. 

          The addition of a pinch of salt, cardamom powder and kewra water gives a balance and a lingering aroma to the end product. You can also serve this amazing concoction as an after meal dessert or as and when you desire.

• 1/2 cup poha / flattened rice
• 1 cup yoghurt
• pinch of salt
• 2-3 tbsp. sugar or to taste
• 1 tsp. kewra water
• pinch of cardamom powder
• 1 peach, chopped
• 1 plum chopped
• 1/2 cup strawberries, chopped
• 1/4 cup pomegranate pearls

          Wash the poha well (I used brown poha) and then soak it in water for 15 minutes or till it turns soft. Drain and add in the yoghurt and all other ingredients (except the fruits)

          Now take a glass and pour in 2-3 tbsp. of the the poha-yoghurt mix. Then arrange a layer of some of the chopped peach (or any other fruit of your choice).

          Layer few spoonful of the poha mix over it and again a layer of a different fruit and so on till you reach the top. 

           Garnish with some pomegranate pearls and relish as and when desired. Bon Appetit!!

Chia & Fig Pudding

          Chia seeds are a power house of fiber, calcium, protein, healthy fats, antioxidants, etc. Easy and delicious desserts can be made with it without much effort. You need to just combine it with milk and top it with your favorite fruits and nuts. 

          For a healthier version just add some honey, cardamom powder, saffron and rose / kewra water for the flavor. You have an absolutely yummy dessert in no time. It can be had as breakfast or as an after-meal dessert. 

• 500 ml. milk
• 5 tbsp. chia seeds
• 1/2 cup figs, chopped
• 1 tbsp. honey or to taste
• 1/4 tsp. cardamom powder
• pinch of saffron
• 1 tsp. rose / kewra water
• 1 tsp. pistachios, sliced
• 1 tsp. cherries, chopped

          In a bowl, combine the milk, chia seeds, honey, cardamom powder, saffron, half of the figs and rose water. Cover and let it soak overnight (or a minimum of 2-3 hours).

          While serving, top with the remaining figs, cherries and pistachios. Serve it for breakfast or as an after meal dessert.

Chia Gulkand Pudding

          Chia seeds are a powerhouse of calcium , protein, fibre, healthy fats, antioxidants, etc. Easy and delicious desserts can be made out of it without any extra effort. You can also add any of your favourite fruit too. It turns out into an amazing dessert in no time. Incorporate with milk and gulkand for a rose flavour pudding. So check out the step by step pictorial recipe to prepare it. 

• 2 cups milk
• 2 tbsp. gulkand
• powdered sugar to taste
• 2-3 tbsp. chia seeds soaked in 1 cup water overnight
• 1 tsp. rose water 
• 1 tbsp. raisins
• 1/4 tsp. cardamom powder
• few chopped nuts to garnish
• 1 tsp. finely sliced rose petals to garnish

          Bring the milk to a boil. Add the gulkand and raisins. Simmer on a medium flame for 4-5 minutes. Check for sweetness and add any if required. (I added only 2 tbsp. sugar).

          Switch off the flame and add the rose water, cardamom powder and the soaked chia seeds. Mix everything well and keep aside to cool down. 

          Garnish with chopped nuts and rose petals. Chill to serve.

                                 Soak chia seeds in water overnight.

                                Bring milk to a boil. Add gulkand 

                               & raisins. Simmer for 4-5 minutes. Check for sweetness.

                              Switch off the flame & add rose water, cardamom powder & 

                                 soaked chia seeds. Mix well & keep aside to cool down. 

                                  Garnish with chopped nuts & rose petals. Chill to serve.

Mango Pudding

          If you are a mango lover like me, then do try this extremely easy recipe of Mango Pudding. You will simply love it. Make full use of the mango season and make in large batches to be devoured as and when you feel like. They are a perfect summer dessert. Serve them chilled with all the toppings. So check out the step by step pictorial recipe to prepare it.

• 3 mangoes, chopped
• 1 cup evaporated milk
• 2-3 tbsp. sugar or to taste
• 1 tbsp. gelatin
• 1/2 cup water
• 1 tsp. rose water
• 1/4 tsp. cardamom powder
• few mango cubes, saffron strands, cardamom powder, mint sprig & chopped pistachios to garnish (opt)

          Blend together mangoes, sugar, milk, cardamom powder and rose water into a smooth puree. 

          In a small bowl, combine together gelatin and water and keep aside for 10 minutes.

          Bring the gelatin mix to a boil on a low flame and keep stirring till it dissolves. Keep aside to cool down.

          Then mix it with the mango puree. Give it a stir and pour it in a mould or spoon it in individual bowls. Refrigerate for 2-3 hours or till it sets.

          While serving, demold them and garnish with chopped mangoes, saffron strands, mint sprigs, cardamom powder and chopped pistachios

                               Take 3 Alphonso mangoes.

                               Blend mangoes, 

                                 sugar,

                               milk,

                                cardamom powder & rose water....

                                ...into a smooth puree.

                                 In a bowl take 1 tbsp. gelatin...

                                 ....& water. Mix well.

                               Gently boil on a low flame till gelatin is dissolved.

                                After it cools down add to the mango puree & mix well.

                                Pour into molds & set in the refrigerator.

                    Garnish with chopped mangoes, saffron, mint sprig, chopped pistachios &                                          cardamom powder. Serve chilled.