mutton rogan josh, keema matar

its rough ..have to fare it
mutton rogan josh
ingredients--- mutton-500gms
fat-30 gms, onions-155 gms
ginger-15 gms, garlic, 5 gms, turmeric 1 tea spn, coriander pwdr- 15 gms
red chilli pwdr-10 gms, tomatoes 155gms , salt to taste, garam masala, green coriander leaves
method.-----cut mutton into small pieces, grind masala to a fine paste, heat fat and brown sliced onions, add ground masala.
cook till masala leaves fat seperate.
add tomatoes, cook for few minutes,add mutton and cook till mutton is tender... then sprinkle garam masala, coriander leaves.

keema matar

ingredients---- minced mutton 1/2kg, peas-1/2kg, red chilli 115 gms, tomatoes 10 gms, garlic 5 gms, garam masala 5 gms, ghee 115 gms, salt to taste, coriander powder-5 gms, turmeric powder 5 gms, oniions 115 gms
method---- prepare ordinary gravy out of onins, tomatoes, ginger, garlic, coriander pwdr, and turmeric. (add all these ingridients in hot oil or ghee and fry it)
then add keema and matar and cook it for 20 min , sprinkle water as and when required, when it becomes tender serve hot

Never, put your banana in the refrigerator!!!

Never, put your banana in the refrigerator!!!

This is interesting.

After reading this, you'll never look at a banana in the same way again.

Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes. But energy isn't the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat high blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit's ability to reduce the risk of high blood pressure and stroke.

Brain Power: 200 students at a Twickenham (Middlesex) school were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest

ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system.

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and crisps. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a "cooling" fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Smoking &Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body's water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, "A banana a day keeps the doctor away!"

PASS IT ON TO YOUR FRIENDS

PS: Bananas must be the reason monkeys are so happy all the time! I will add one here; want a quick shine on our shoes?? Take the INSIDE of the banana skin, and rub directly on the shoe...polish with dry cloth. Amazing fruit

Chicken Teriyaki

This is one of Suren's favourite dishes. It came out really well.. Next time I just have to make sure I make the sauce less thick.


8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed, boned, and skin slashed
Table salt and ground black pepper
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 clove garlic , minced or pressed through garlic press (about 1 teaspoon)
2 tablespoons mirin
1/2 teaspoon cornstarch

Position oven rack about 8 inches from heat source; heat broiler. Season chicken thighs with salt and pepper; set thighs skin side up on broiler pan (or foil-lined rimmed baking sheet fitted with flat wire rack), tucking exposed meat under skin and lightly flattening thighs to be of relatively even thickness (see illustration 6). Broil until skin is crisp and golden brown and thickest parts of thighs register 175 degrees on instant-read thermometer, 8 to 14 minutes, rotating pan halfway through cooking time for even browning.

While chicken cooks, combine soy sauce, sugar, ginger, and garlic in small saucepan; stir together mirin and cornstarch in small bowl until no lumps remain, then stir mirin mixture into saucepan. Bring sauce to boil over medium-high heat, stirring occasionally; reduce heat to medium-low and simmer, stirring occasionally, until sauce is reduced to 3/4 cup and forms syrupy glaze, about 4 minutes. Cover to keep warm.

Transfer chicken to cutting board; let rest 2 to 3 minutes. Cut meat crosswise into 1/2-inch- wide strips. Transfer chicken to serving platter; stir teriyaki sauce to recombine, then drizzle to taste over chicken. Serve immediately, passing remaining sauce separately.

Frittata

I saw this recipe in America's Test Kitchen on the Create channel. Just made it as soon as I saw it on TV. I am gonna go and eat this and will post on how it tastes.. Meanwhile this is how it came out!

Ingrediants:

12 large eggs
3 tablespoons half-and-half Table salt and ground black pepper
2 teaspoons olive oil
1/2 pound asparagus , trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
1 medium shallot , minced (about 3 tablespoons)
4 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)

Method:

Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Kasoori Methi Chicken

Here is another yummy dish...


Recipe to follow soon...

Pork Curry

Got this recipe from Anthony's kitchen blog. I have never cooked pork before, but the recipe looked soo easy I thought I would give it a try.. It has come out really well.. Here is my version

Butter Chicken

This is my favourite chicken dish of all time! Not many restaurants in Boston serve this dish! The only place I know of which even comes close to the same taste one would get in delhi is Royal Bengal in Cambridge.. Here is my version..


Recipe coming soon...

Manglorean Fish Curry

I got this yummy recipe from my cousin.. The same cousin who gave me the recipe for the turkey keema.. Its a very quick and easy dish to make.


Ingredients:

• Tilapia fish - 1 pound - cut into 1 inch pieces
• tomatoes - 2
• Onions - 1 chopped
• curry leaves
• green chillie - slit
• mustard seeds - 1 tsp
• turmeric powder - 1/4 tsp
• garlic - 2 tsp finely chopped
• ginger - 3 tsp juliened
• coconut milk - 12 fl oz

Method:

Heat some oil in a wok. Once the oil heats up add the mustard seeds. Once it starts sputtering add the green chillies, the garlic and ginger. Saute it for a minute and then add the onions. once the onions become a little translucent add the curry leaves, tomatoes, salt and turmeric. Once the oil starts leaving at the edges add the coconut milk. Bring it to a boil. After a boil add the fish and cook for only 5 minutes. Make sure you are carefull while turning the fish in the wok or else it will all mush up!

Chole

Chinese Egg Fried Rice

This is the Indo-chinese style of making fried rice. One might ask what is Indo-chinese.. well, it is the indianised style of cooking chinese food! I love indo-chinese food and have gone out and tried out different restaurants around boston who claim to make good indo-chinese. I will soon be posting more recipes...


Ingredients:

• Green beans cut in 1/2 inch - 1 cups
• Diced Carrots - 1 cups
• Scallions (Spring Onions) - 3-4 stalks
• Green Peas - 1 cup
• Egg - 1
• Rice - 2 cups
• Onions - 1 large
• Oil - 2 tablespoon
• Soy sauce - 2 tablespoon
• Salt - 1 teaspoon (to taste)
• Pepper - 1 teaspoon
• a pinch of msg (optional)

Preparation:

Par boil the rice and keep aside. Slice the onions, chop the scallions, blanch the carrots and beans.

Method:

Heat some 2 table spoons of oil in a wok. Throw in the onions. Stir fry lightly and a minute later add the blanched veggies, green peas and scallions. Add salt and msg at this time. Dont over cook it.. It is good to leave the veggies a little crunchy. Beat the eggs and add to the wok. Keep on stirring the wok so the eggs cook and crumble. Add the par boiled rice and soy sauce and stir fry for 2-3 minutes. Add pepper and stir fry for another minute and now you are ready for a tasty dish..
Enjoy!

Green peas and corn in spicy garlic sauce (Indo Chinese)

Moong dal

I made this dish in two ways,
1. Jeera chounk
2. Pyaaz and tomato chounk
So I am writing both styles. Picture is of style 2, I forgot to take picture of style 1.

Style 1 (Jeera chounk)
This one is the original method of cooking moong dal. In cooker, cook dal (add turmaric and salt) outcome should not be too thic or thin
In a wok (kadai) add Ghee give tadka of jeera, hing powder, add lal mirch powder ( be carefull, as soon as you add the mirchi powder add water or else it will get burnt) Then Add the dal. In the end add chopped dhaniya

Style 1(Pyaaz and tomato chounk)
In cooker, cook dal (add turmaric and salt) outcome should not be too thic or thin
In wok (kadai) add jeera,chopped onions, ginger garlic paste, thick chopped tomatoes, and the four out of five spices (dhaniya powder, mirchi powder, garm masala, salt, (no tarmaric since already added)).cook well and the finally add dal

Baigan ka bharta

Ingredients:

One big brinjal/egg plant roasted (should have little burnt flavour)
green peas (optional)
2 chopped onions
1 chopped tomatoes and crushed tomato
2 teaspoon ginder and garlic paste
1/2 teaspoon red chillie powder
1 teaspoon correinder powder (dhaniya)
1 teaspoon cumin seeds (jeera)
salt
1/4 teaspoon turmaric

Method

1. Heat oil in wok add some cumin seeds (tel mein thoda jeera dalo)
2. After the cumin seed starts to pop a little add the onions (jeera chat pat hone ke baad pyaaz dalo)
3. Stir for a min and add ginger garlic paste (thodi dermein garlic and adrak ka paste dalo)
4. Add turmaric, salt, red chiilie powder and Coriander powder (haldi,namak,mirchi powder,thoda dhaniya powder dalo.)
5. Now fry a little then add the tomatos (bhunne ke baad tomato paste dalo)
6. Finally add the roasted skinnless eggplant and fry (phir last mein baigan ka roasted pulp dalke fry karo.)
7. Add fresh cut Coriander leaves as garnish (last mein hara dhaniya)

Methi Mattar Mushroom Malai

This dish is a little modified than what you normally get in the restaurants. Ihave the added twist of also having mushrooms in it. One reason I tried out this dish was to impress my would be wife as it is one of here favourite dishes! It came out really well! I suggest you eat this with warm chapatis.


Ingredients:

• Green Peas - 2 cups
• Sliced Mushrooms - 1 cup
• Dry Fenugreek leaves (kasoori Methi) - 1/4 cup
• Fresh cream - 1/2 cup
• Cumin - 1 tsp
• Coriander powder - 1 and 1/2 tsp
• turmeric - 1/4 tsp
• Garam masala - 1 tsp
• Red chilli powder - 1 tsp
• salt - 1 tsp (to taste)
• ginger garlic paste - 1 tsp
• Onions - 1 chopped

Method

Heat oil in a wok and add cumin. When it starts sputtering add the chopped onions. Fry the onions till they become translucent. Add the ginger garlic paste and fry along with the onions for a minute before adding the coriander powder, turmeric, garam masala, red chilli powder and salt. Now add the mushroom and cook for 3-4 minutes. Add the green peas, the dry fenugreek leaves and a cup of water and cook for 5 minutes covered on medium heat. Boil till you get a thick gravy. When it comes to a boil add the fresh cream and let it cook for another minute.

Aloo Gobi Mutor

Ingredients

Chopped potatoes
couliflower broken in tiny pieces
green peas
2 chopped onions
2 chopped tomatoes
2 teaspoon ginder and garlic paste
1/2 teaspoon red chillie powder
2 teaspoon correinder powder
1/2 teaspoon garam masala
salt
1/4 teaspoon turmaric

Method
Heat oil in wok, after few minutes when oil is hot add the chopped onions, and ginger garlic paste, stir it till light brown, then add two chooped tomatoes then add the spices - correinder powder, garam masala, turmaric, salt, red chillie powder and mix well.when its little cooked add the chopped potatoes cauliflower and add 1/2 glass of water(since no gravy)mix well and cover it with a lid .let it cook for few minutes stir occasionally. later add the green peas and cook little more. when the spies are well blended with the vegitables add fresh coriender leaves and its ready to serve

Turkey Keema and Mattar

In other words this is minced turkey with green peas. Its a very easy dish to make and I would say it is healthier than using minced lamb or beef. I first got the idea of using turkey for this dish from my cousin, who like me is a foody. Some day we might see a cookbook published by her ;)


Ingredients:

• minced Turkey - 2 pounds
• green Peas - 1/2 pound
• ginger paste - 1 tsp
• garlic paste - 1 tsp
• cumin seeds - 1 tsp
• onions - 2 medium sized
• coriander powder - 1 and 1/2 tsp
• turmeric powder - 1/4 tsp
• garam masala - 1 tsp
• red pepper pwder - 3/4 tsp

Method:

Heat some oil in a wok. Add cumin seeds and when it start sputtering add minced meat and start mixing into the wok. Add the onions, the ginger and garlic paste and all the spices. Keep mixing from time to time till you get a keema like look to it. The onions will cook in the fat released by the minced meat. Add the green peas and mix it into the keema. Now put the heat on medium and cover the vessel. Once I was sure the meat was cooked and had the required taste, I broke and layed out the eggs in the wok. Covered the wok and let the eggs cook on low heat. I enjoy eating keema with rice. You can also have it accompany it with some wet gravy based dish with rotis.

Rajma / Red kidney Bean Curry

I made one of my favorite north indian dish. This is actually my mom's receipe. when i was a kid i watched a movie Super Snooper (Terence Hill) a lot, here the hero loves the red bean curry.I wanted to be like him so i got hooked to this dish.

Ingredients:

boiled Rajma / red beans
chopped onions
crushed tomatoes
fresh corriender
fresh green chillies
ginder and garlic paste
red chillie powder
correinder powder
garam masala
salt
turmaric

Method:
Heat oil in wok, after few minutes when oil is hot add the chopped onions, and two teaspoon of ginger garlic paste, stir it till light brown, then add two small laddle full of crushed tomatoes then add the spices - correinder powder, garam masala, turmaric, salt, red chillie powder and mix well. when its little cooked add the red kidney beans add 1-2 glass of water mix well and let it cook well until the gravy is little thick and the spices goes inside rajma. add the correinder leaves as decoration on top

Eggplant in Onions and spices

This is one of my favourite dishes. I love the flavour of onions with eggplant. The cilantro also enhances the taste and smell of the dish. This is something one should have with rice and goes well with Sambar.


Ingredients:

• 3 tablespoons oil
• 1 Eggplant chopped into 1/2 inch pieces
• 2 onions, grated salt to taste
• 1 teaspoon red chilli powder
• 2 tablespoon chopped cilantro

Method:

Heat oil in a wok. Add the chopped eggplant. Saute on a open wok for 5 minutes.Add the salt and fry for another minute. Then cover your wok and let the eggplant cookand become soft. Once you know that the eggplant is soft, add the grated onions and fry the onions along with the eggplant. Add the red chilli powder and mix it in the eggplant and onions. In the end add the chopped cilantro and also mix it into the dish.

Sambar

Sambar is part of any major meal at home. We have it plain rice, dosa's, Idli's or wada's. I got this recipe from my mom.


Ingredients:

• 1 cup yellow split peas (tuvar dal)
• 2 cups water
• 2 onions, sliced in big pieces
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 3-4 dried red chilli
• 6-7 curry leaves
• 6-8 Fenugreek Seeds
• 2 tomatoes, sliced in big pieces
• 1/2 teaspoon turmeric powder
• 2 green chilies, slit
• 1 carrot (optional, peeled and cubed)
• 2 drumsticks (optional)
• 5 okra, chopped (optional)
• 2 tablespoons oil
• 1 inch piece tamarind, soaked in a cup of hot water and extract juice
• 2 teaspoons sambhar powder (I use MTR sambar powder)
• salt to taste
• cilantro leaves (to garnish)

Method:

Boil the split peas in water till they are soft. Churn the peas with a spoon,and it should turn into a soup like consistancy (You can use a pressure cooker)

Heat the oil in a pot(I did it in a non stick pot). Once the oil is hotadd the mustard seeds, cumin seeds, dry red chilli, fenugreek seeds and curry leaves. After the mustard seeds start sputtering(make sure the cuminseeds dont burn) add the sliced onions and any optional vegetables you like. I like the okra, carrots and drumsticks in my sambar. Just saute for 2-3 minutes.

Now add 4-5 cups of water to the pot. Add the extracted tamarind juice, turmeric powder, salt, green chilies and tomatoes and bring it to a boil.

Once the pot comes to a boil add the boiled split peas. Keep on boilingfor 5 more minutes and then add the sambar powder.

After the sambar powder has been added boil for another 5 minutes add choppedcilantro leaves. Then boil for another 5 minutes or till the time the sambar comes to a nice soupy consistancy.

Shrimp Curry

Last Year in Summer I was in Orlando with my family visiting Disney world. After an entire week of eating out, we started craving for Indian food. I called up my friend who used to work in Orlando and asked him for a Indian restaurant reference, He suggested Dakshin. In my humble opinion, it has been the best restaurant I have been to in the USA. I dont know if it was because I was very hungry or what... but me and my family had a great dinner. For starters we ordered something called Kolambi Fry (Shrimps soaked in a spicy marinade and shallow pan fried). I loved the dish so much that I wanted to learn the dish. After I got back to boston, I searched the web for the dish and came across a recipe. When I made it, I was very satisfied with the outcome. The biggest mistake I did was I forgot to write down the recipe. So today when I felt like making the dish again, I couldnt find the recipe. Finally I came up with this recipe which was not what I wanted but came out pretty good anyway...


Ingredients:

• 2 pounds shrimp
• 1 tsp mustard seeds
• 2 jalapenos chopped
• 2 medium sized onions
• 2 medium sized tomatoes
• 10 curry leaves
• 1 tsp ginger garlic paste
• 2 tsp coriander powder
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 2 tsp lemon juice

Method:

Marinate the shrimp in red chilli powder, turmeric powder, salt and lemon juice for 15-20 minutes. In a wok, heat some oil and add mustard seeds. When the seeds start to sputter, add coriander powder. Then add onions and saute till they become golden. Now add the ginger garlic paste and saute till all become light brown. Add the curry leaves. Add the tomatoes, jalapenos and salt, and fry till oil starts seperating from the sides. Now add the shrimp with the marinate. Mix it well and add the cumin powder. Add half a glass of water and bring to a boil. in the end garnish with coriander leaves. You can eat this with rice or chapatis. Hope you enjoy this recipe.

Pongaralu (Dosa)

Made my very first dosa, it came out well. The thing i was most excited about was it did not break, it was crispy and tasty, how cool is that!

Ingredients (in hindi) were:

3 kadchi rice powder
1 kadchi udad powder
Cumin seeds / jeera half
teaspoon
salt
dry Red chilie powder /lal mirchi powder
Asafoetida
powder 1 pinch / hing ek chutki bhari
Fresh green chillies / hari mirchi
Cilantro / Hara Dhania

kadchi = Ladle

Method:

Mix all the Ingredients in water till the batter is very thin. There is no perfect measurement of water, only thing to keep in mind is that the batter be thin with a little hint of viscosity.

Now take a flat iron wok(tava) place it on stove and heat it, then add some oil and spread by brush. take 2 kadchi/ladle of liquid bater and pour on the wok, don't flaten it with any other utensil, pour it in such a way that it should cover all the wok and it should be flat.after that add few drops of oil on the edges. then wait for a min or two until you feel that its cooking well.

Loosen the edges of the dosa with a metal spatula. Use the spatula to turn it then again after a min or two its ready to serve.

Just remember, the more falt you pour dosa it comes out more crispy, ofcourse oil helps too :)