Black Pepper masala mutton curry

Black Pepper masala mutton curry

Black Pepper masala mutton curry

ingredients:

tsp=teaspoon

* salt--1.5 tsp

* pepper powder-- 2 tsp..(else--10-15 pepper corns)

* turmeric powber--1/4 tsp

* red chilli powder--1 tsp

* green chillies-- 2-3

*fresh green corriander(kothmir)-- 1/2 cup

* fresh mint leaves(pudina)--1/2 cup

* fesh curry patta(optinal)-- 1/4 cup

* Ginger -garlic paste-- 1 tsp or 1.5 tsp

* mutton-- 300gms(for 3 of us)

* onion-- 1.5 or 2

* cinnamon,cloves,cardamom-- 1 or 2 pieces 
( dalchini,loung,ilaichi)

* curd-- 2 tablespoon(optional)
* tomato: 1 to amke it juicy-- if u wnat it more juicy use 2 or 3 tomatoes

* OIl-- 3-4 tablespoon(i sue 1 or 2--health consious!)

method:

* grind togethr in chutney jar-- pepper,salt,chilli powder,green chillies,corriander leaves, pudina leaves, curry leaves,cinnamon,cloves,cardamom..(garam masala)...and tomatoes(if u want gravy)


* in prssure cooker heat oil... add onion sliced-- fry till golden brown

* add gonger agrlic paste-- fry for 2-3s till it cahnges color

* add the masala u ground... fry till oil separates


* add 2-3 cups of water(depends on how thick curry u need)


* add mutton pieces into cooker and beaten curd(if u r using)

* close the lid of pressure cooker-- & cook till meat softens--& is cooked properly-- usually for 20 -minutes in cooker

* after pressure is out--open cooker

* cook with open lid on stove till oil separates out-- 

* garnish with kothmir leaves...

eat with rice or roti

tip: make it dry if u r eating with roti & make it slight gravy if u r eating iwth rice... donot keep it very liquidy!! it has to be thick!!!

Dal

mithi dal:


thsi is something like dal fry

InGredients:


* Salt--1tsp

* daal--toor dal---1 cup

* onion--1

* Cinnamon--1/2 inch

*OiL--2tsp

* Corriander leaves-- 1/2 cup

* Turmeric powder--1/4 teaspoon

method:

* Boil tooor dal in pressure cooker with 1/4 teaspoon turmeric powder & 2-3 cups of water -till it becomes soft--say 10 minutes or so.

* heat oil in a pan

* put in cinnamon stick..& wait for it to burn-- say 1-2 minutes

* add onion & fry--lightly-- till slightly golden--(not brown)

* add the boiled dal..and salt. cook till it boils-- say for 5 minutes


* add coriander leaves --switch off stove--

& enjoy with hot roti!!!

MiTHi DaL

Falafel

Falafel


Ingredients

165g (3/4 cup) dried chickpeas
1 small brown onion, halved, finely chopped
2 garlic cloves, crushed
1/3 cup firmly packed fresh continental parsley leaves
1/3 cup firmly packed fresh coriander leaves
2 tsp finely grated lemon rind
1 tsp fresh lemon juice
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp baking powder
1 large (about 350g) eggplant, ends trimmed, cut into 2.5cm pieces
3 ripe egg tomatoes, each tomato cut into 6 wedges
Olive oil spray
1 bunch rocket, ends trimmed, washed, dried, leaves torn
1 small red onion, halved, thinly sliced
1/4 cup fresh mint leaves
1/4 tsp sumac
130g (1/2 cup) reduced-fat natural yoghurt (Vaalia brand)
Freshly ground black pepper

Method

1. Place the chickpeas in a large bowl and cover with cold water. Set aside overnight to soak. Drain well.

2. Preheat oven to 200°C. Place the chickpeas, brown onion, garlic, parsley, fresh coriander, lemon rind and juice, ground coriander, cumin and baking powder in the bowl of a food processor and process, scraping down the side of the bowl regularly, until smooth. Set aside for 30 minutes to develop flavours.

3. Line 2 baking trays with non-stick baking paper. Place the eggplant and tomato on separate trays. Spray the eggplant and tomato lightly with olive oil spray. Bake in preheated oven for 25 minutes or until golden brown and tender. Remove from oven. Increase oven temperature to 220°C.

4. Line a baking tray with non-stick baking paper. Divide chickpea mixture into 12 equal portions. Roll each portion into a ball and flatten slightly. Place on the prepared tray and lightly spray with olive oil spray. Bake in oven, turning halfway through cooking, for 15 minutes or until light golden brown.

5. Place the rocket, red onion, mint, sumac, roasted eggplant and roasted tomato in a large bowl and gently toss to combine. Divide salad among shallow serving bowls. Top with the baked falafel and a dollop of yoghurt. Season with pepper and serve immediately.

Notes

- Sumac is a tangy, deep-purple spice commonly used in Middle-Eastern cooking.

Chicken Shawarma

Chicken Shawarma




Ingredients 

• 1/2 cup malt vinegar
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 teaspoon mixed spice
• 1/4 teaspoon freshly ground cardamom
• 8 skinless, boneless chicken thighs

• 1/2 cup tahini
• 1/4 cup plain yogurt
• 1/2 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste

• 4 medium tomatoes, thinly sliced
• 1/2 cup sliced onion
• 4 cups shredded lettuce
• 8 pita bread rounds

Method:

• In a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.

• Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.

• Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.

• Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with the tahini sauce.

Arabian Dish : Machboos

Machboos




Ingredients:

• 4 1/2 cups water
• 650 g basmati rice
• 3 tomatoes, quartered
• 1-1 1/2 kg chicken
• 3 onions, finely chopped
• 1/4 cup coriander leaves, chopped
• 1 green hot pepper, as desired
• 2 black dried limes
• 2 teaspoons buharat spice mix
• 1 1/2 teaspoons turmeric powder
• 1 teaspoon cumin powder
• 2 teaspoons cinnamon
• 1 teaspoon cardamom powder
• 2 garlic cloves
• 1 slice ginger root, cut into small pieces
• 3 tablespoons butter
• 1/4 cup lemon juice
• 3 tablespoons rose water
• 3 tablespoons oil
• 3 teaspoons salt

Method:

1. Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the spices (garam masala, turmeric, cumin, and cardamom) together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
2. Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
3. Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
4. Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
5. Serve the rice on a large serving plate and place the grilled chicken halves on the top.