Thursday, 23 October 2014

Zafrani Badaam/Badaami Gosht

Aromatic Lamb/goat meat curry cooked with almonds, spices and flavored with saffron, screw pine.
Lets celebrate the festivals with this rich, aromatic curry in Mughlai style that will enrich your spread to make it a royal composition...Simply Divine!!

750 gms, goat meat/lamb with bone, cut in medium size pieces
75 gms, almonds, blanched and peeled
4tbsp, golden fried onions
1 tbsp, ginger paste
1 tbsp, garlic paste
½ cup, yoghurt, whisked well
1½  tsp, Kashmiri red chili powder
1½ tsp, coriander seeds, roasted and crushed
½ tsp, black pepper powder
½ tsp, cardamom powder
8 nos, cloves
½ tsp, black peppercorns
1 nos, star anise
½ blade of mace, crushed
1 stick cinnamon of 2 inch size
¼ cup, warm milk
A generous pinch of saffron
few drops of kewda(screw pine) essence
4 tbsp, oil/ghee
Salt as per taste
Warm water as required
For garnish:
4 hard-boiled eggs
Saffron threads
Almond flakes


Soak saffron in warm milk and keep it aside

Grind almonds and golden fried onions to fine paste. Keep it aside

In a heavy bottom pan, heat oil/ghee. Add cinnamon, black peppercorns, star anise, mace and cloves. 
Allow them to crackle.

Add meat and fry on high heat till mutton turns slight brown.

Add ginger, paste, garlic paste and sauté for another minute on high heat

Add almond-onion paste, red chili powder, crushed coriander, black pepper powder, salt and mix well

Add little warm water and cook for 8-10minutes

Lower the flame and add very well whisked yoghurt. Stir till it combines well with spices.

Cover and simmer till mutton is tender but intact (Do not overcook). If water dries up while cooking process, add little warm water and cook. (stir in between to avoid burning) This may take 1½ hour.

Finally add saffron-milk, cardamom powder, kewda essence, mix and simmer for another 4-5 minutes.

Dish out and garnish with halved or quartered hard-boiled eggs, saffron and almond flakes

Serve hot with nan, Sheermal, phulka or aromatic pulao of your choice.

Mughlai delicacies taste best when slow cooked in pot or handi. But, if in hurry, you may pressure cook it following the same step mentioned above.

I always prefer to make this dish in Ghee, but oil or oil-ghee can be used.

Thursday, 16 October 2014

Paneer-Methi Bhurji

Winters…Oh winters, please come soon!! Yeah, my beloved season, Winters. It is joyous to see the vegetable markets flooding with loads of healthy veggies and fresh greens especially fenugreek (methi), Spinach(palak), amaranth, dill, green onions and so on. I would be so frequent in relishing the different combination and delicacies of fresh fenugreek, as am so much obsessed with it. Few weeks back when my guests arrived, they preferred to have vegetarian menu over non-vegetarian.  This Paneer-methi bhurji was standing out of all the vegetarian spread on the dining table to earn accolades from my guests.  That time I dint think that it would be such a hit so didn’t think of writing up and sharing on my blog until I got a exuberant feedback.  Recently when I got a craving to have it once again, I made up my mind to make it again and cook, shoot and share this time.  So here is how we can do it…

200 gms, paneer (cottage cheese), crumbled
1½ cup, fresh fenugreek leaves, roughly torn/chopped
1 nos, large onion, finely chopped
¾ cup, tomatoes, blanched, peeled and finely chopped
4-5 nos, garlic, finely chopped
1 tsp, ginger juliennes
5-6 nos, black peppercorns
1 bay leaf
1 inch cinnamon stick
½ tsp, cumin seeds
¼ tsp, turmeric powder
1 tsp, red chili powder
1 tsp, coriander powder
¾ tsp, cumin powder
1 tsp, garam masala powder
Juice of half lemon
½ tsp, sugar
Salt as per taste
2 tbsp, oil/ ghee

In a heavy bottom pan, heat oil. Add bay leaf, pepper corn, cumin seeds, cinnamon sticks, allow them to crackle. Add chopped garlic and fry till golden brown(do not burn).

Add onions, sauté on high heat for a minute. Add little salt and fry till it turns soft and pink

Add tomatoes, sauté for a minute on high heat

Add turmeric, red chili powder, coriander powder, cumin powder and mix well.

Add fenugreek leaves and mix well. Cook for  2 minutes on high heat (do not cover and cook)

Add ginger juliennes, garam masala powder, lemon juice, salt, sugar and mix well. Cook till the water released by methi (fenugreek) dries up a bit.

Add crumbled paneer and gently mix. Cook for another minute

Dish out, and serve hot with parathas, naan, pav, flavored bread slices or even Dal/rice.

Monday, 13 October 2014

Cajun Spice Mix/Seasoning

I have always relished Cajun spiced potato and Grilled Cajun prawns at one of my favourite barbeque  outlets.  So, I had to make this for my own to make varieties out of Cajun spice for myself whenever I get a craving for it. All the ingredients required to make a Cajun spice are mostly available in every house and the mixture is indeed an instance mix one.  There was no reason for me to not make it and share it with you all.  Here is the easy and simple Cajun Spice mix recipe..

2 tbsp, garlic powder
1 tbsp, crushed/ground black pepper
1 tbsp, onion powder
1 tbsp, paprika
1 tbsp, cayenne pepper
 1½ tbsp, dried oregano
1½ tbsp, dried thyme
½ tbsp, red chili flakes
1 tbsp, salt

Combine all the ingredients well and store in an air tight container

You can use it for flavoring of meat, veggies, chicken, seafood,bakes, fries, burgers and so on…..

NOTE:- IF you need to keep a check on salt for health reasons, you may reduce the quantity of salt as needed.