June 24, 2019

MUTTON CHOP

Ingredients:
Potatoes - 400 gms(boiled, peeled and mashed)
Bread crumbs - 2 cups
Salt to taste
Chilli powder- 1 tsp
Oil for deep frying

For Filling:
Mutton kheema - 150 gms
Salt to taste
Chilli powder-  1 tsp
Coriander powder - 1 tsp
Garam masala - 1/2 tsp
Oil - 2 tbsp

Method:

Filling preparation:

  • Heat the oil in kadai; add kheema and salt and stir fry for few minutes.
  • Then add chilli powder, coriander powder, garam masala  and mix well.
  • Add one cup of water and close the lid.
  • Cook in low flame till the kheema is tender and the water is completely evaporated.
For Making Chops:
  • Mix the mashed potatoes with salt and chilli powder. 
  • Divide the dough into 8-10 portions.
  • Flatten one portion with greased palms and keep the kheema mixture in the centre and reshape into a round chop.
  • Do the same with remaining and roll them in bread crumbs.
  • Heat the oil and deep fry until golden brown,
  • Remove and transfer to kitchen towel.



SOUP WITH BEAN CAKE

Ingredients:
Regular strength chicken broth - 8 cups
Soy sauce - 1 tbsp
Pinch of sugar
Lean fresh pork - 125 gms
Dried mushrooms - 2 (softened in 1/4 cup of water)
Green onions - 1 tbsp (chopped)
Water bean cake - 1 piece (1 lb)
Chopped green onions for garnish

Method:

  • Combine the broth, soy sauce, and sugar in a 3 - quart pan.
  • Cut the pork into thin strips, about 1/4" thick and 2" long.
  • Rinse and slice dried mushrooms into thin strips.
  • bring the broth to a boil and add the pork, mushrooms and their liquid, onion, and bean cake.
  • Simmer the soup about 25 minutes, or until pork is tender.
  • Garnish with green onions.


CREAM CHEESE DESSERT

Ingredients:
Eggs - 2
Sugar - 50 gms
Cream cheese - 200 gms
Kirsch or brandy - 1-2 tbsp
Sponge fingers

Method:

  • Separate the eggs, beat the yolks with the sugar and sieved cheese until light.
  • Add kirsch or brandy.
  • Beat the egg whites stiffly and fold into the cream.
  • Pile into individual dishes and surround with the strawberries.
  • Serve with sponge fingers.

June 23, 2019

SOUR UPMA



Ingredients:
Semolina - 1 cup
Curd - 1 cup
Water - 1 1/2 cup
Salt to taste
Green chillies - 4-6
Onion - 1 (sliced)
Ginger -  1 tsp (chopped)
Mustard seeds - 1 tsp
Channa dal - 1 tsp
Red chilli - 1
Curry leaves - few
Oil/ghee - 1 tbsp


Method:



  • Dry roast the semolina until the aroma comes. Remove and when it is cool mix with curd and keep aside.
  • Heat the oil in kadai, add red chilli, channa dal, mustard seeds and curry leaves and allow them to splutter.
  • Add Chopped ginger, green chillies and onion and fry till onions are transparent.
  • Then add water and salt and bring it to boil.
  • When water is starting boil, add slowly the semolina and curd mixture.
  • Mix gently without lumps.
  • Close the lid and cook in low flame for 4-5 minutes until done.
  • Serve hot.

PALAK WITH CHANA

Ingredients:
Kabuli chana - 1 cup (soaked)
Spinach leaves - 250 gms
Green chillies - 4
Ginger garlic paste - 1 tsp
Coriander powder -1 tsp
Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tsp

Method:

  • Soak kabuli chana over night. Pressure cook chana upto 2 whistles or until tender. Drain and keep aside.
  • Blanch the spinach leaves with green chillies and grind them to make puree.
  • Heat the oil in kadai; add cumin seeds and fry for few seconds.
  • Add spinach puree, salt, turmeric, ginger garlic paste, chilli powder, coriander powder. Cook for 2-3 minutes.
  • Then add boiled chana and cook another 5 minutes until done.

June 16, 2019

MANGO COOLER

Ingredients:
Raw mango - 1 (big)
Water - 2 glasses
Roasted cumin powder - 1/2 tsp
Rose essence -  few drops
Sugar - 4 tbsp
Crushed ice

Method:

  • Boil mango in water till it turns very soft.
  • Peel, mash and then remove seed stone.
  • Mix with the water and strain through a fine cloth.
  • Mix in the sugar, rose essence and cumin seeds.
  • Chill and serve with crushed ice.

MARAG

Ingredients:
Mutton - 500 gms (cut into 1/2" pieces)
Salt to taste
Water - 2 litres
Pepper - 1/2 tsp
Green chillies - 2(chopped)
Onion - 1 (sliced)
Coriander leaves - 1 tbsp
Mint leaves - 1 tbsp
Ghee - 1 tsp
Lime juice to taste

Method:

  • Cook mutton with salt in a pressure cooker with 2 litres water for 40 minutes till the meat is tender.
  • When mutton is cooked, add pepper, green chillies, chopped coriander nad mint leaves.
  • Heat ghee and fry the onions until light brown.
  • Mix with soup, cook together on low heat for 5 minutes.
  • Serve hot in soup bowls.
  • Add lemon juice if desired.
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