Showing posts with label non-veg curries. Show all posts
Showing posts with label non-veg curries. Show all posts

Tuesday, July 5, 2016

Nilgiri Style Chicken curry

Nilgiri style Chicken curry is a delicious curry bursting with flavors.It  is cooked in typical south indian style.I got this amazing recipe from FoodFood TV channel  has featured on cook smart. I saved this post in the draft for a rainy day.These kind of foods will help us enjoy the monsoon in the best possible way. ... The chill which the rain brings is best complemented with hot, tangy, spicy curry.


Ingredients

For main dish;
  1. 1kg-Chicken on Bone cut into medium sized pieces on bone  


  2. 3-Onions Finely chopped

  3. 6 tablespoons-Yogurt 

  4. 2 tablespoons-Oil

  5.  4-5-Cloves

  6. 1 tablespoon-Ginger-garlic paste 

  7. 1/4 teaspoon-Turmeric powder 

  8. 1 teaspoon-Coriander powder 

  9. Salt to taste

  10. A few thin strips of red capsicum for garnishing

  11. A few thin strips of ginger for garnishing

For paste;
  1. Spinach blanched 1 medium bunch

  2. 1/2 bunch-Fresh mint leaves roughly chopped

  3. 1/2 bunch-Fresh coriander leaves roughly chopped 

  4. 10-Green chillies roughly chopped

  5.  1 teaspoon-Fennel seeds (saunf)

  6. 1 cup-Scraped fresh coconut 



Method :
  • For the paste, put spinach, mint leaves, coriander leaves, green chillies, fennel seeds and coconut with a little water in a mixer jar and grind to a fine paste.


  • Heat oil in a deep non-stick pan, add cloves and onions and sauté for a minute. Add ginger-garlic paste, turmeric powder, coriander powder, chicken and salt and mix well. Cover and cook for 10-15 minutes.

  • Add the ground paste and mix well.

  • Add yogurt and mix well. Cover and cook on medium heat for 10 minutes.

  • Transfer into a serving bowl and serve hot garnished with red capsicum(here i have used fresh red chillies) and ginger strips.


Monday, August 24, 2015

Chef Miraj-Ul-Haque style Teekha Murgh



This is the sort of dish that can set your mouth on fire, make your heart beat faster. The punchy flavours of curry leaves, ginger, garlic,pepper and chillies and all the ingredients that make a happy Indian dish.


Source: Foodiestan/Food.ndtv.com

Ingredients:
  1. 1kg chicken,cut into medium sized pieces 
  2. 75 ml mustard oil
  3. 1 tsp onion seeds/nigella seeds  (kalonjee)
  4. 1 tsp fennel seeds (saunf)
  5. 2 Tbsp garlic, chopped
  6. 200 gm onion, chopped
  7. 150 gm tomatoes, chopped
  8. 1 tsp ginger, chopped
  9. 2-3 green chillies
  10. 1 Tbsp tomato paste
  11. 1 Tbsp red chilli powder
  12. 1 tsp black pepper, crushed
  13. 1 tsp cumin powder, roasted
  14. Salt to taste
  15. 1 pinch black salt
  16. 20 gm fresh coriander
  17. 10 gm mint
  18. 2 Tbsp curry leaves 
Method:
  • Heat mustard oil. Add onion seeds and fennel seeds. Once they release flavor, add chopped garlic. Saute for a while.
  • Add the chopped onion, tomato, ginger and green chillies. Stir fry until the onion turns brownish. 
  • Meanwhile, fry curry leaves and crush them and keep aside.
  • Add the boneless chicken cubes, tomato paste and stir for a while till oil comes on top. 
  • Now add the dry spices one by one from ingredients No11-15*and mix well.
  • Cook on a low flame, with a lid on top for about 10 minutes or till tender.
  • Add the crushed curry leaves and mix well. 
  • Serve the dish garnished with fresh coriander and mint.
  • Serve hot with roti or pulkas.

Thursday, September 18, 2014

Authentic Mangalorean fish curry..."Bangude Gasi"

Mackerel curry

If you ask any fish eating Mangalorean what their comfort food is, chances of this dish will be at the top of their list. "Banguade Ghashi"  a traditional Mangalorean dish that is loved all through the coastal karnataka, and a staple in every household. "Bangude is the Tulu word for Mackerel .This traditional Fish Curry is a mouth-watering and spicy recipe and the most sought after Fish Curry from Mangalore.


Mackerel curry
Fish is considered to be a healthy food for all ages. The nutritional benefits of fish are many. It has the ability to cure diseases related to heart, eyes and liver. Fish oil, as we know has a natural solution to revitalize ageing skin, promote more vibrant and youthful skin.
This curry is a typical Bunt /Shetty style curry so coconut is a must-needed ingredient. People who visit  Mangalore would not return without tasting this spicy and delicious fish curry.

Ingredients:
  1. 4-5 Mackerel,cut into 2 pieces
  2. 1 onion chopped fine
  3. 4-6 green chillies ,slit
  4. 2 - piece ginger, chopped
  5.  1 spring curry leaves
  6.  1 tablespoon coconut oil

 For the masala:
  1. 1/2 Freshly grated coconut
  2. 10 Kashmiri red chillies
  3. 4-5 Guntur or any spicy dried chillies
  4. 2 tablespoon coriander seeds
  5. 1/2 teaspoon Cumin/jeera
  6. 10 - 12 Fenugreek / methi seeds
  7. 2 tablespoon peppercorns
  8. 10-12 Garlic cloves
  9. 1 small lemon sized ball of tamarind
 
Preparation 
1. Heat a pan with 1tsp of coconut oil and bring it to heat.Add red chillies and coriander seeds in oil, saute until it becomes crisp,then add jeera,methi seeds and pepper corns,fry another few seconds and take it out of heat.
2.Now grind Masala with  grated coconut, roasted spices,garlic cloves and tamarind  to smooth paste using 2 -3 cups of water.Masala should be semi solid consistency.
3.Pour the masala in a flat vessel. Add finely chopped onion , green chillies , ginger, curry leaves , salt to taste and bring it to a boil.
4,Now drop all the fish pieces and boil it again. Add 1 tablespoon coconut oil and keep on slow flame for 10 -12 minutes or till the fish is done.
 Best when served hot with steaming red boiled rice.






Tuesday, August 19, 2014

Kolhapuri style Chicken Paandra Rassa ( White chicken curry)

 


Kolhapuri cuisine is famous nationwide and is easily available in all of Maharashtra.Curries are not just tempting but lip smacking & delicious too. These dishes are full of flavors and spices. Some people (who are not from Maharashtra) find kolhapuri food a little hot and spicy but this is a truly marata style curry to suit everybody`s palate with coconut ,cashew,poppy seeds & spices, very mild but rich & creamy.
Pandra rassa/white curry is mild mutton soup/ curry prepared  by using white coconut milk and hot spices with very little chilly or without chilly.you will find strong aromas of spices as well as garlic and ginger in abundance. Pandhara Rassa is served along with the main course as accompaniments.
 
Ingredients:
  1. 1kg Chicken,cut into medium sized pieces
  2.  2-3 bay leaves
  3.  salt to taste
  4. 3-4 green chillies ,slit 
  5. 3tbsp oil or ghee
For the 1st paste* :
  1. 2 Onion,sliced
  2. 10 cloves
  3. 3-4 pieces of cinnamon
  4. 10-12 pepper corns ( you can also use white pepper powder)
  5.  4  green chillies
  6. 1tsp Saunf/fennel seeds
  7. a small piece of Nutmeg
  8. 3 Green cardamoms
  9. 1tbsp Poppy seeds /Khus Khus
  10. 2-3 tsp white sesame seeds/safed til
  11. 10 cashew nuts
  12. 2inch Ginger
  13. 15 Garlic cloves
For the 2nd paste*:
1 Coconut,medium sized,freshly grated
2 liter warm water

Method:

  • Soak Poppy seeds,sesame seeds and cashew nut in a bowl of warm water for about 10-15 minutes.
  • Now grind 1st paste* ingredients to smooth paste with soaked poppy seeds with very little water .
  • Extract coconut milk by grinding grated coconut with warm water ,then strain it using a metal  strainer or a muslin cloth.you'll get thick coconut milk.
  • Now Repeat this twice and you will get thin coconut milk.You can use this thin coconut milk when cooking the chicken.
  • Heat oil in a heavy bottomed sauce pan or handi,add bay leaves and stir for a couple of seconds.
  • Add  1st paste* and fry till oil comes on top or till the raw smell goes off.
  • Mix chicken pieces with the fried masala till chicken pieces are well coated with the masala.
  • Now its time to add thin coconut milk to the chicken and stir it well,cover and cook on medium flame for 10- 15 minutes
  • When the chicken is almost cooked add the thick coconut milk and bring it to boil along with the slit green chillies.Now bring this Pandra(white) rassa to a boil,about 6-7 minutes,turn off the heat.
  • Garnish with coriander leaves(optional) and serve hot with puri or pulka





Wednesday, February 26, 2014

Meat balls in hot garlic sauce


This hearty dish makes a simple and speedy midweek meal. I made it straight away after seeing it on Television .i think this is one of the best i have ever made!If it was up to me i would like to make this every weekend :)

Ingredients:
  1. 300 grams Minced mutton
  2. 2 eggs, lightly beaten
  3. 1/2 cup dry bread crumbs
  4. 2tbsp corn flour/maida
  5. 2 tablespoons minced fresh coriander
  6. 2 garlic cloves, minced
  7. 1 tsp soy sauce
  8. 2 minced green chillies 
  9. 1 teaspoon pepper powder
  10. 2 tablespoons olive oil/ veg oil
  11. Salt to taste
For the Sauce:
  1. 10 garlic cloves, minced
  2. 1 tablespoon olive oil
  3. 2 cups tomato puree
  4. 2 to 3 cups water, divided
  5. 1 tbsp tomato sauce
  6. 1/2 cup minced fresh coriander/cilantro 
  7. 1 tablespoon dried basil (optional)
  8. 2 tsp chilly powder or Kashimiri red chilly paste
  9. 2 teaspoons sugar
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon pepper
for garnishing :
5-6 cloves of garlic fried
Cooking Directions
  1. In a large bowl, combine all the ingredients except mutton.Crumble mince mutton over mixture and mix well. Shape into 25 meatballs. In a large skillet, brown meatballs in oil on all sides and drain on a paper.
For the sauce
  1. In a pan saute garlic in oil for 1 minute. Stir in the tomatoes, and red chilly powder or paste ,stir till sauce turns to red in colour. Now add 2 cups water, tomato sauce , coriander, , basil and sugar; bring to a boil. Reduce heat; carefully ,add meatballs.
  2. Cover and simmer for 30 minutes, adding more water if needed to achieve desired consistency. Season with salt and pepper. 
chefs tip:
  1. For additional flavour Garnish with  grated cheese .
  2. You can add little cornstarch for the sauce if you want smoother consistency .
 Yield: 6 servings.

Saturday, October 12, 2013

Mysore style mutton saru/curry




Dussehra or VijayDashami marks as the Tenth Day (According to the Hindu Lunar Calender) of month Ashwin and Kartik. The first nine days of this month is celebrated as Navaratri and on the tenth day the “Dussehra” is celebrated. Dussehra festival is sign of (Triumph of) Good over Evil.




 Hindu’s observe the 10 Day fast of Navaratri and on 10th day ie On Vijaydashami day, at the culmination of a colourful 10-day celebration, the goddess Chamundeshwari is worshiped and then borne in a grand procession on a Golden Ambari or elephant-mounted throne through the city of Mysore, from the historical Mysore Palace to the Banni Mantapa. Banni is the Kannada word for the Sanskrit Shami, and Mantapa means "Pavilion". On this day in some cummunity Meat is heavily consumed after the sacrifice taken as the gift of god.



"Mamsa Mudde" is a much loved dish of Gowda community in mysore. This mysore style mutton curry is a complete bliss. In kannada, 'mamsa' means meat and mudde means soft cooked ragi balls


Ingredients :

  1. 1kg Mutton,cut into medium size pieces
  2. 1tsp Turmeric powder
  3. 1tsp Red chilly powder
  4. 1 Onion,sliced
  5. 3 Tomato chopped
  6. Cinnamon
  7. 5-6 Cloves
  8. salt to taste
For the masala paste:
  1. 1/2 Coconut,grated
  2. 2 tsp Daniya powder
  3. 1tsp Jeera powder
  4. 6-7 Garlic cloves
  5. 1 inch Ginger
  6. 2 Cinnamon
  7. 6-7 Cloves
  8. 7-8 Spicy red chillies/guntur red chillies
For the main dish:
  1. 1tbsp Ghee or oil
  2. 1 onion,chopped
  3. Salt to taste
cooking directions:
  • Wash and clean the mutton.
  • Pressure cook mutton pieces with turmeric,chilly powder,Sliced onion,chopped tomato,cloves cinnamon and salt.Add 2 cups of water and cook for 20-25 minutes or take 3-4 whistle depending on the tenderness of the meat.
  • In the meantime grind masala with coconut,red chilly,cinnamon, cloves,ginger,garlic,coriander powder and jeera powder to smooth paste using 2-3 cups of water.
  • Heat Ghee or oil in a big pan,add onion and fry until light brown.Add ground masala and saute for 3-4 minutes.
  • Now add the cooked mutton and little salt (as we have added salt while cooking the mutton).The gravay should be medium consistency,if you want more water add about a cup of warm watre, Cover and cook on medium heat for 10-15 minutes.
  • When done remove from the fire and garnish with freshly chopped coriander leaves and serve hot with roti or ragi balls/mudde or plain basmati rice.

Saturday, December 15, 2012

Southern curried chicken

                                                                                                                      
   
                   

Southern curried chicken is packed with spices and flavour and surprisingly simple to prepare.I just love to have this with hot apams
Prep time: 15 minutes
Cook time: 30-35 mins
Ingredients
  • 1/2 kg chicken curry cut pieces , skin removed
  • 1tsp freshly ground black pepper
  • 2 teaspoons garam masala
  • 1/2 freshly grated coconut ( ground to paste)
  • 1 to 1 1/2 teaspoons fresh lemon juice
  • 1 cinnamon stick
  • 6 Green cardamom pods
  • 6 cloves, whole
  • 1 onion, finely sliced
  • 12 curry leaves
  • 3 to 4 whole green chiles
  • 1 (1 1/2-inch) piece fresh ginger, cut into thin strips
  • 6 garlic cloves , finely chopped
  • 1tbsp chilly powder
  • 3 tablespoons vegetable or coconutoil
  • salt to taste
  • 10 Cashew nuts for garnishing
  • Small handful chopped fresh coriander/cilantro, leaves and stems
Cooking Directions
  1. Heat the oil in a large pan over a medium heat. Add the cinnamon,cardamom pods, and cloves, and fry for 20 to 30 seconds, or until the spices are fragrant. Add the onion, and fry for 3 to 4 minutes, or until golden brown.
  2. Add the curry leaves, chilles, ginger, and garlic, and reduce the heat and cook for 2 to 3 minutes, or until the garlic has softened. Add the chicken pieces, and stir fry for 3 to 4 minutes. Season the chicken, with salt, chilly powder and freshly ground black pepper
  3. Add the garam masala and enough boiling water to reach halfway up the chicken pieces. Bring the mixture to a boil, cover the pan with a lid, reduce the heat to a low heat and simmer the mixture for 10 to 12 minutes.
  4. Remove the lid from the pan, turn the heat up to a high heat, and boil off any excess liquid, stirring continuously.
  5. Once the liquid has almost completely boiled away, add the coconut paste,a cup of boiling water and the lemon juice, and stir well. Cover the pan again and continue to cook for 4 to 5 minutes, or until the chicken pieces are tender, and completely cooked through.
  6. Just before serving, stir in the chopped coriander/cilantro.
Note: Use drumsticks in this recipe to make ideal outdoor party food - the bones will also add maximum flavour to the dish.


Saturday, December 8, 2012

Rogan josh..A rich Kashmiri lamb Curry with Nuts





For years I have cooked this Kashmiri Rogan josh from my recipe book which i got from my aunty long back. Though it took a good hour and a half to make, it was worth it, because every bit was polished off with relish by whomever it was served to, family or friends. If there ever were leftovers, they did not lasted beyond the next meal. 


                 Rogan josh is a gravy dish with moist spices and lot of fat floating around the meat ."Rogan" means oil or fat which comes from the meat itself. Josh means intense heat that goes while cooking this dish. Kashmiri dishes are known for having aromatic and sometimes spicy flavors, and some dishes often contain liberal amounts of oil which contributes to a richer, fuller mouth feel and flavour. Brown cardamom, green cardamom, cinnamon, cloves, nutmeg, mace, hing/asafoetida and saffron are the most commonly used spices in the making of a wide variety of dishes throughout Kashmir. Cumin seeds,coriander powder chilli powder, turmeric and bay leaves are also very popular Garam masala (aromatic spices) is a very popular blend of spices used in many kashmiri dishes. 

The original recipe demanded fatty lamb meat but here i have used a leg of a lamb approximately 1 kg 100 grams very tender and less fatty meat,which produces the same and often better results with way less oil and much less effort. I have cooked it three times in the last month each time with different garnishing. First time i used almonds only as mentioned in the recipe and second time i have prepared this only with cashew nuts and the thirrd time i used both cashew and almonds for garnishing,but each time the favour and aroma was just the same.
Cook time: Depending on the tenderness of the lamb
Total time: 60 mins
Ingredients
  • 2 Onion( peeled and sliced)
  • 10 Green cardamoms ( lightly crushed)
  • 5-6 Black cardamoms
  • 15 Cloves
  • 3 Bay leaves 
  • 4 1 inch pieces of cinnamon sticks
  • 1/4 tsp Hing /asafoetida
  • 1/2 tsp Ginger powder or fresh root ginger 2 inch piece( ground to paste)
  • 10 Garlic cloves (ground to paste)
  • 1 kg lamb,cut into cubes
  • 2 tsp Cumin powder
  • 2 tbsp Kashmiri chilly powder
  • 3 tsp Coriander powder
  • 2 tsp saunf /fennel powder
  • 10-12 Almonds chopped and blanched
  • 3 tsp Poppy seeds ( soak in warm water and make paste)
  • 2 cups Thick curd ( not very sour)
  • 1/2 cup Ghee or oil
Cooking Directions





  1. Fry onion in ghee or oil until lightly browned.
  2. Stir fry cardamoms,cloves,bayleaf and cinnamon for a minute.
  3. Add in ginger powder or fresh ginger paste,garlic paste stir and add meat.
  4. Sprinkle on,one at a time,the dry ginger/saunt ( if you are using ginger paste then omit this powder) cumin,chilli,hing,coriander powder and fennel powder.Fry the mixture for about 2 minutes on high flame
  5. Add curd and salt,mix it well ,cover and cook for 5-7 mins until dry and oil separates on low flame.
  6. Add blanched almonds and poppy seed paste,stir fry for 2 mins and add about 1/2 litre or 3-4 cups,cover and cook for 30-40 mins gently simmering until meat is tender and the mixture is fairly dry.
  7. Sprinkle with saffron.Cover again and cook for 5 more mins taking care not to burn the meat.Stir the mixture a few times to mix saffron.

Friday, November 2, 2012

Spicy Andhra style chicken roast


This is an easy to cook chicken roast which calls for very few common ingredients. This is one of our family favorites too, and I assure you that its finger licking good.. i got this from one of my old collection.
Ingredients
  • 1kg Chicken ( cut into medium size pieces)
  • 8-10 Red chilli (dry)
  • 1 tsp Pepper corns
  • 1/4tsp Turmeric powder
  • 2( 1 inch pieces) Cinnamom
  • 7-8 Cloves
  • 1 Garlic ( big pod)
  • 2tbsp Ghee/ oil
  • 2 tsp Chopped ginger
  • 2 Tomato
  • 3 onion (sliced)
  • 2spring Curry leaves/kari bevu
  • 2tsp Lemon juice
Cooking Directions







  1. Clean chicken, wash it in enough water,strain and keep aside.
  2. Apply lemon juice, turmeric powder and salt to taste, let it stand until our marinade is ready.
  3. Now grind red chillies , peppercorns, cloves, cinnamon,turmeric ,ginger,garlic and tomato to smooth paste.
  4. Apply this marinade to chicken and let it stand for 1 hour.
  5. Heat ghee in a pan and saute onion slices till golden brown.
  6. Mix in marinated chicken and Curry leaves and cover and cook until the gravy thicken(overturn chicken when one side is done well).
  7. Serve it with Chapatti/Nan or anything of your choice

Sunday, June 17, 2012

Spicy Pepper chicken

Here is one more easy to prepare chicken dish which is not only tasty and quick as well.This recipe of mine is very indian because of my home made sauce which makes this dish slightly different from that typical Chinese pepper chicken.






















Ingredients for the main dish:
Chicken breast or boneless pieces-1/2 kg( cut into small cubes)
Capsicum-3 cut into cubes
Onion-2 cut into cubes
Garlic-8-10 clove(crushed)
Ginger-1tsp (crushed)
Ginger-garlic paste-2tsp
Maida/all purpose flour-2tbsp
Cornflour-1/2 cup + 2tsp
Soya sauce-1/2tsp
Home made tangy sauce -2tbsp
Salt to taste
Pepper powder-1/2tsp
Oil for deep frying


Ingredients for the tangy sauce;
Tomato-4
Tamarind-2tbsp
Pudina-1/2cup
Cloves-2
Fennel( saunf)-1tsp
Kashmiri Red chilly-8-9
Rock salt-1tsp or to taste
Sugar-1/2cup
Cornflour
Vinegar-1tsp


Method of making tangy sauce


  • Pressure cook all the ingredients with 3cups of water except sugar and vinegar.Take about 2 whistle and let it cool down .
  • Now open the lid and grind it to smooth paste without adding any water.
  • Now boil the paste .While boiling add a tsp of vinegar along with sugar untill the sauce is thick.
  • Now the tangy sauce is ready.
  • For this recipe we need only 2tbsp of this sauce .
  • You can refrigerate this for a month and can use it like any other sauce


For the main dish.


  • Apply ginger-garlic paste,cornflour,maida and salt and mix it well.
  • Heat a oil in a deep frying pan and fry all the pieces till crisp and keep aside.
  • Now take one wide pan and add 2tsp of oil and add onion and capsicum chopped and saute for about 5 mins on high flame and keep aside.
  • Now  in the same pand add  crushed ginger and garlic ,soya sauce and home made tangy sauce and saute for a second.Now add a cup of water and bring to boil.Add 2tsp of cornflour mixed with 1tbsp of water to this sauce.Now check for the seasoning and add salt accordingly as both the sauce contents salt.
  • Just before serving toss stir fried capsicum and fried chicken pieces along with this sauce and serve hot.Garnish with spring onions.
variation: replace tangy sauce with a mixture of tamarind pulp,tomato puree, tomato sauce and Worcestershire sauce 1:1:1:1 ratio and add little sugar and red chilly powder to taste.



Thursday, February 2, 2012

sliver fish curry manglorean style( mothyaley ambat )

Once again i am posting ambat but this time it is with fish.As i have mentioned in my last post of matki ambat this dish is also mild spicy but  really great in taste.you can really enjoy the flavor of the fish.Normally we prepare this fish ambat with less smelly fish like,silver fish,butter fish ,lady fish or with king fish.But if you like less spicy curry then you can try it with the other fishes too.




Ingredients:-
Silver fish-1/2kg(scale,clean,wash)
coconut-1/2(grate)
red chillies-7-8(roasted in oil)
tamarind-1 marble sized lump
onion-1chopped finely for seasoning 
Method:-
  • Grind coconut,red chilly and tamarind to a smooth paste.
  • Heat a sauce pan add the masala and bring it to a boil.
  • Now add the cleaned fish and let it simmer for about 5 min and switch off the gas.
  • Now prepare for the seasoning in a small pan.Add little coconut oil in that add chopped onion and fry till brown.
  • Add this to the curry,cover for 10 mins.
  • Serve hot with rice.









Monday, January 23, 2012

Mutton Masala


Ingredients:-

  1. Mutton-1kg
  2. onion-4
  3. tomato-3
  4. potato-3(boiled and cubed)
  5. coconut-1/2
  6. red chilly-10
  7. cloves-10
  8. cinnamon-3 pieces
  9. pepper corns-10
  10. cardamom-4
  11. coriander-3tsp
  12. cumin-1tsp
  13. ginger-1small piece
  14. garlic-1big pod
  15. tamarind-small piece
  16. turmeric-1tsp
  17. lemon-1
  18. oil or ghee-1tbsp
  19. coriander leaves for garnishing

Method:-

  • Marinate the mutton with salt  to taste,turmeric and lemon juice for at least 2hours
  • dry roast the  all the ingredients from 6-14 along with 2 chopped onion until onions turns to light brown color or until you get nice aroma of the spices.
  • Grind coconut to fine paste and keep aside.
  • Grind all roasted ingredients to smooth paste.
  • In a pressure cooker put some oil or ghee fry the remaining  2 chopped onion to light brown 
  • then add the marinated mutton and saute for 5mins.
  • now add  tomatoes and fry until its cooks.
  • Now add the roasted masala paste and nicely stir it and saute for 5min.
  • Now add 3 cups of water and the boiled potatoes and little salt (Just check while adding salt as we have used it in marination also).
  • cover the pressure cooker lid and take 3-4 whistle( it depends upon the texture of the meat.normally here we get very tender meat so i'll take only 2 whistle) .
  • once it is done open the lid and add the coconut paste.If the gravy is too thick add some water and bring to boil.
  • Garnish with coriander leaves.
  • Goes well with rice or roties or bread.






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