Recipes

Mutton Thali

Mutton Thali

For the love of Mutton.!! Thali consisting of Mutton chops, mutton kheema, Onion and Tomato salad, Ghee rice and chapati/ Phulka.

Sharing the recipe of Mutton Kheema

Ingredients:

Mutton kheema 1/2 kg
2 to 3 medium sized onions finely chopped
1 tomato finely chopped
2 to 4 tspn Ginger Garlic paste
2 tspn of Red chilli powder
1 tspn Turmeric powder
3 to 4 tspn of Garam masala or if available Kolhapuri Kanda Lasun masala.
Salt to taste
2 tablespoon oil
3 tablespoon Finely chopped fresh coriander leaves

Method:

Wash and marinate the kheema with 1/4 tspnn Turmeric powder, 1/2 tspn Red Chilli powder and 1 tspn Ginger Garlic paste for about 2 hours.

Mutton Kheema

In a kadai heat oil, add finely chopped onion and saute for couple of minutes. Add Ginger Garlic paste and fry for another couple of minutes. To this add finely chopped tomatoes and Turmeric powder, Red chilli powder, masala powder and fry until oil separates from sides on a low flame. It will take about 10 to 15 minutes. Once the oil separates add the kheema stir well close the lid and let it cook. Stir in between. Kheema leaves water so check before adding water.
It will take about 30 to 40 minutes to cook nicely on a low flame. Finally add salt to taste and garnish with coriander leaves before switching off the stove.

Note:

  1. After washing the kheema add some curd mix well and keep it aside for 10 to 20 minutes. Then wash off the curd fully. This will remove the raw smell of the meat.
  2. If you are using Kolhapuri Kanda Lasun masala or any other local Kanda Lasun masala you may need to adjust the quantity of Red chilli powder and salt. As these masala’s are generally hot and salty.

#happymeals #mutton #muttoncurry #lambchops #mincedlamb #muttonchops #muttonchaap #maharashtrianfood #foodstershantala

Check next post for the recipe of Muttonchops.

Recipes

Tomato Saar/ Rassam

Simple white rice with Tomato Saar/ Rassam.

Sharing the recipe for Tomato Saar/ Rassam :

Ingredients:
3 to 4 Medium sized Riped tomatoes
1 medium sized onion
4 to 5 garlic cloves
6 to 8 black pepper corns
1/2 tspn red chili powder
1/4 tspn turmeric powder
1 1/2 tspn of Rassam powder
1 tspn mustard seeds
Pinch of heeng
1 dry red chilli
5 to 8 curry leaves
Salt to taste
1 tspn of sugar or jaggery
1 tspn oil / ghee
2 tspn of finely chopped coriander leaves / dhaniya

Method :

Wash and cut tomatoes in big pieces. Cut the onion in big pieces too. In a bowl add the tomatoes, onions, garlic cloves and black pepper corns. Add a cup of water and boil till the tomatoes are cooked. Alternatively microwave the same for about 4 to 5 minutes.
Then strain the above boiled mixture in a bowl through a strainer. Add water as required while straining so that all the pulp is strained nicely. You will get nice thin pulp of all the boiled tomatoes, onions and garlic .
Keep the bowl on medium gas, to that add red chilli powder, turmeric powder, rassam powder, sugar / jaggery as per your choice and salt to taste. And let it boil and simmer it for couple of minutes and switch off the stove.
For tadka / tampering :
Heat oil / ghee as per choice in a small pan to it add mustard seeds, pinch of heeng, dry red chillies cut into pieces and curry leaves. Once these splutter add the tampering to the above cooked rassam/ saar . Garnish with fresh coriander leaves and the tomatoe saar or rassam is ready to serve with Rice. Or have it like soup too.

#happymeals #southindianfood #maharashtrianfood #tomatosaar #tomatosoup #rassam #foodstershantala

Food, Recipes

Daal /Dalitoy

Daal, Rice and Rava Fried Vegetables
Rava Fried Vegetables/Phodi/ Kaapa

Receipe for Daal/Daalitoy

Ingredients:
Toor daal 1 cup
2 to 3 green chillies
1 tspn mustard seeds
1 to 2 red chillies
A pinch of heeng
1/4 tspn Turmeric/ haldi powder
6 to 8 curry leaves
1 tspn oil /ghee
Salt to taste

Method:
Wash and soak toor daal for about 10 to 20 minutes and pressure cook for 3 to 4 whistles . Take the boiled and mashed daal in bowl and on a medium stove let it boil. Meanwhile add slit green chillies, turmeric powder and  salt to  taste to the daal. Let the daal  boil and then simmer on a slow flame for couple of minutes.
For tadka, heat a pan add ghee/oil. Then add mustard seeds, heeng, red chillies cut into pieces and curry leaves. Once these start to flutter add this tadka to the daal and close the lid. Daal is ready.
 

Dosa Festival, Food, Recipes

Rava Maida Dosa


Ingredients: 2 cups Rava (Samolina), 1 cup Maida, 1 small onion, 1-2 Green chillies, A    small bunch of Coriander Leaves, Salt to Taste, Oil.

Method: In a deep bowl add rava , maida with water to make batter. Cut onion and chillies      in to small pieces. Add chopped onions and chillies with chopped coriander leaves to the  batter. Add salt. The batter for dosa is ready. Heat pan/Griddle (Tava) with oil.  Pour/spread the batter in round shape to make dosa.  Add a little oil around the dosa. For this dosa, you need to pour the batter on the tava in round form  (as much as possible) as this batter cannot be spread on to the pan by the back of the spoon. (For instant dosa  always  spread oil on the pan before making each dosa).  Fry till golden brown from both the sides. Rava maida dosa is ready to serve. (This is an instant dosa, prepare dosas   immediately once the  batter is ready.)

Accompaniments:

Coconut Chutney:

Ingredients: Fresh grated Coconut 1 cup, 2-3 Green chillies, Small piece of Tamarind, Salt to taste, Water

Method: Fry green chillies for a minute and then grind all the above ingredients adding water as necessary to a paste. Add salt to taste. Chutney is ready to serve with dosa.

Dosa Festival, Food, Recipes

Moong Dosa


Ingredients: Moong 2 cups, Rice 1 ½ Table spoon, 2-3 Green Chillies, 1 Tea Spoon  Cummin seeds (Jeera), A small (about 1/4th to ½ cup) bunch of Coriander leaves, Salt to taste, Oil.

Method: Soak moong and rice for about 4-5 hours. Grind soak moong and rice with all the above ingredients in thin paste. Add salt with water to make a batter. Heat pan or griddle (Tava) with oil.  Spread the batter on the pan in circular motions to make dosa.    Cover for about half a minute. Fry till golden brown from both sides. Serve hot with Coconut chutney. (Make the dosas immediately after preparing batter.  Refrigerate batter if you want to prepare dosas at a later time.)

Accompaniments:

  • Coconut Chutney:

Ingredients: Fresh grated Coconut 1 cup, 2-3 Green chillies, Small piece of  Tamarind, Salt to taste, Water

Method: Fry green chillies for a minute and then grind all the above ingredients adding water as necessary to a paste. Add salt to taste. Chutney is ready to be served with dosa.

Dosa Festival, Food, Recipes

Masala Dosa


  • Ingredients for Dosa: Rice 4 cups, 1 cup Urad Daal, 1 tea spoon Fenugreek seeds ( Methi),  ¼ tea spoon Turmeric powder, Salt to taste, Oil or Ghee, Water.

Method: Soak Rice and Urad daal separately for about 4-5 hours. Soak Fenugreek seeds with Rice. Grind the soaked ingredients in thin paste. Add salt, turmeric powder with water  to make batter and keep aside for 6 to 7 hours. Heat  pan or griddle with little oil or Ghee. Spread the batter on pan in circular motions to make thin dosa.  Cover with a lid for half a minute. Add a little  oil or ghee on the dosa. Fry till golden brown. Dosa is ready.

  • Ingredients for Masala: 2-3 Medium sized potatoes, 1 Medium size Onion, 3-4 Green chillies, ¼ Tea spoon Turmeric Powder, Salt to taste, 1 table spoon Oil.

Method: Boil potatoes and cut in small pieces. Cut the onions in small pieces. Then heat oil in a deep pan, add chopped onions and fry. Add chopped green chillies and turmeric powder.  Once the onions are golden brown add potatoes and cook for 2-3 minutes.  Add salt to taste.   Do not add water as the masala should be dry to be filled in the Dosa. Once the dosa is golden brown add the filling on the dosa (Only in the middle) and fold the dosa from both the sides. Serve hot with coconut chutney.

Accompaniments:

  • Coconut Chutney:

Ingredients: Fresh grated Coconut 1 cup, 2-3 Green chillies, small piece of  Tamarind,  Salt to taste, Water

Method: Fry green chillies for a minute and then grind all the above ingredients adding water as necessary to a paste. Chutney is ready.

Dosa Festival, Food, Recipes

Paper Dosa

Ingredients: 4 cups Rice, 1 cup Urad Daal, 1 tea spoon Fenugreek seeds (Methi), 1 Table spoon Semolina (Rava), Salt to taste and Oil or Ghee for frying.

Method: Separately soak Rice and Urad Daal.  Soak Methi with Rice for 4 to 5 hours. Grind the soaked ingredients adding Semolina while grinding to thin paste. Add Salt with water to make batter and keep aside for 6 to 7 hours. Heat  pan or  griddle with a little oil or Ghee. Spread the batter on pan in circular motions to make thin dosa.  Cover with a lid for half a minute. Add about ½ a tea spoon of oil or ghee on the dosa. Fry till golden brown and remove from pan.  Serve hot.

Accompaniments:

  • Coconut Chutney:

Ingredients: Fresh grated Coconut 1 cup, 2-3 Green chillies,Small piece of  Tamarind, Salt to taste, Water

Method: Fry green chillies for a minute and then grind all the above ingredients adding water as necessary to a paste. Chutney is ready to eat with Dosa.

And / or

  • Onion and Besan Sabzi (Zhunka / Pithala):

Ingredients: 2 Onions, 3-4 Green chillies, 3 table spoons of Besan, ½ tea spoon Turmeric powder, Salt to taste, 1 table spoon Oil, Water, Coriander leaves for garnishing.

Method: Cut the onions and chillies in thin slices, Heat oil in a deep pan, add sliced onions and fry till golden brown.  Meanwhile add green chillies and turmeric powder. Add 2-3 cups of water and make it to boil. When the water starts bubbling, add besan and stir continuously to avoid lumps. Simmer on low flame for 3-4 minutes, add salt.  Garnish with chopped Coriander leaves. And serve hot with dosa.