Paya [ Lamb Feet ] Soup

(Serves 4)

Ingredients: 

Lamb feet cleaned and skin out : 2 lbs

Salt: 1teaspoon or to taste.

Red Chilli Powder : 3/4 Teaspoon or to taste.

Turmeric Powder :1/2 Teaspoon

Ginger -Garlic paste : 2 teaspoon.

Coconut paste:1 tablespoon [optional]

Tomatoes: 2 numbers

Onion: 1 big.or 2 med.

Garam masala powder : 1/2 teaspoon.

Parsley leaves : 2 teaspoon.

Method:

1. Add 2 lb lamb feet  2 1/2 cup water and chopped onion in pressure cooker . Add turmeric powder and salt and ginger garlic paste and chopped tomatoes to pressure cooker . Cook for about half an hour. 

2. Let the pressure out completely and add to cooker 1 tablespoon coconut paste,red chilli powder,garam masala powder  close cooker again and pressure cook for another 30-45 minutes.

 Garnish suggestion: 

Garnish with Parsley leaves and grated ginger. 

Serving suggestion: 

I love this  with rotis or naan . My husband prefers it with rice. Or just eat it like plain soup.

Best with Sheermal :

CLICK HERE FOR SHEERMAL RECIPE 

Raisins and Zucchini Muffins

Ingredients:

• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder

• 1 large egg
• 1/2 cup white sugar
• 1/4 cup vegetable oil
• 1 cup grated zucchini
• 1/4 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
2. Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl.
3. Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full.
4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
5. You can also put this batter in cake pan and make zucchini raisin sponge cake.
   

Mushroom Manchurian

Take all the ingredients for making the batter in a bowl.

Ingredients for batter are – 

1 cup all purpose flour/maida, 3 tbsp cornflour, 1 tsp ginger garlic paste, ½ tsp black pepper powder or freshly crushed black pepper, 1 tsp soya sauce and salt & sugar as required

2: Add ¾ cup water and make a smooth batter. not too thick nor too thin.

3: Rinse, wipe and halve the mushrooms (200-250 gms button mushrooms).

4: Dip the mushroom in the batter.

5: Heat oil for shallow frying or deep frying. once the oil is moderately hot, then deep or shallow fry the mushrooms.

6: Once the mushrooms are golden browned, remove and keep them aside.

7: Heat oil in another pan or remove the extra oil from the pan in which we fried the mushrooms. add spring onions and stir fry them for a minute.

8: Add 2-3 chopped green chilies, 1 tsp finely chopped celery, 2 tsp garlic, 2 tsp ginger and some of the spring onion greens. stir fry for a minute.

9: Add bell pepper/capsicum (1 medium size green sliced, diced or chopped).

10: Stir fry till the capsicum gets cooked a little but still retains its crunchiness.

11: Finally add salt, sugar, 1 tbsp soy sauce and ½ tsp black pepper powder or crushed black pepper

12: Stir fry and mix well.

13: Add the fried mushrooms.

14: Stir fry and mix well so that the sauce coats the mushrooms.

15: Remove and serve mushroom manchurian hot garnished with some spring onion greens and/or celery…. enjoy 

Sheermal : Sweetened Mughlai Naan : Indian special Bread

Sheermal is a sweetened Naan made out of Maida (All-purpose flour), leavened with yeast, baked in Tandoor or oven.

This is sweet bread. In the olden days, it was made just like Roti . The warm water in the recipe for Roti was replaced with warm milk sweetened with sugar and flavored with saffron. Nowadays, the restaurants make it like a Naan and the final product resembles Danish pastry.

Ingredients

Dough

1. Active Dry Yeast (.25 oz) pack: 1
2. White Table Sugar: 1 teaspoon
3. Warm Milk at 100º F to 110º F: ¼ Cup

4. Saffron: 6 Strands

5. Egg: 1 slightly beaten

6. Melted Ghee: 2 Tablespoons

7. Un-bleached All purpose flour (Maida) (8oz): 1½ Cups

8. Salt: ¼ teaspoon

9. Confectioner's sugar (Powdered sugar): 2 Tablespoons

Garnishing

Yellow golden raisins

Flour for dusting and rolling.

Method

Dough

1. Mix yeast, sugar, milk and saffron. Set aside for 10 minutes.

2. Mix in Egg and melted Ghee

3. Combine flour, salt, powdered sugar. Make a mound and make a well in the flour mound. Pour in the yeast mixture. Knead about 10 minutes. Gather in to a ball. Cover with a damp kitchen towel or plastic film wrap. Let it rest for one hour or till the dough doubles in size.

Baking Sheermal

4. Knead dough again. Divide in 6 equal small balls.

5. Preheat oven to 450º F.

6. Roll out dough to form a disc about 5" diameter the thickness of 3 Nickels (5¢ coins).

7. Place about 5 raisins on the disc. Press the raisins lightly.

8. Put 2 discs on a greased baking sheet.

9. Bake 6 to eight minutes.