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Saturday, January 30, 2010

Gosht Shahjehani

  For all mutton dish lovers this dish is dedicated to all of you which has been prepared with heart. And hope all of you relish it after trying this recipe at home.                                                 

Sending this one to Srilekha's on going event EFM-MUTTON SERIES.

Serves: 4, Preparation time: 45 minutes (Excludes Marination time)

For Marination -
1 kg Mutton (with bones)
1 large Onion ( paste)
2 finely chopped green chillies
1 small cup Curd
2 tsp raw Papaya milk (optional: this makes the mutton very tender)

1/2" inch of Ginger (paste)
1tsp of Garlic paste1 lemon juice
1 tsp Red chilly powder
Salt to taste

For Gravy- 3 big Onions finely chopped

3-4 Green chillies
2 medium Potatoes 
1/2 tsp Ginger paste 
8-9 Garlic cloves
1 Tomato (chopped or make a paste)
For garam masala*- [2 big cardamom (bari elayichi), 4 small cardamom (choti elayichi), 1inch (dalchini), 6 black peppers (kali mirch), 1 mace (javetri), 2 whole red chillies].
Roast all these on a stove for 1 minute and grind them to a fine powder

3 bay leaves (tej patta)
1 tsp coriander powder
2 tsp haldi powder
1 tsp cumin powder
2 tsp red chilli powder
coriander leaves for garnishing
1 tsp sugar
3 tbsp Mustard oil 4 glasses of water
salt to taste

Mutton marination: 
The mutton pieces should be curry cut style some pieces from rib and leg bones. After washing meat properly mix all the above marination ingredients well and keep aside for atleast 6-7 hours in refrigerator.

Heat 3 tbsp mustard oil in a pressure cooker, peel potatoes, cut into halves, add little salt and haldi and fry till it is light brown, keep aside. Now add 1 tsp sugar (for nice color) and once the sugar dissolves completely add bay leaves, chopped garlic, onion, add a pinch of salt and fry till the onion is translucent and pink. Add in marinated mutton, fried potatoes, mix well lower the flame and let the mutton cook. Keep stirring in between. 

When the mutton looks roasted and it leaves oil add the garam masala powder* mentioned above in the ingredients for gravy and mix well so that the mutton soak up the spices. Add coriander powder, cumin powder, haldi, red chilly powder, green chillies and fry for 5 minutes. Now add tomato (chopped or paste) and let it cook on low heat for about 10 minutes. Now add ginger paste and stir fry for 5 minutes. 
Do stir continuously as the mutton tends to stick to the to the bottom of the pressure cooker. Add salt as per taste, add water and close the lid. Let the first whistle come on high flame, then on low flame let it cook till 4 additional whistles. Garnish with coriander leaves and salad. Serve with plain rice.

read more.. "Gosht Shahjehani"

Tuesday, January 26, 2010

Fruit Custard

Serves: 4-5 persons, Preparation time: 15 minutes

1 ltr Milk
100 gms Custard powder
200 gm Sugar (or as per your taste)
1 Apple cut into slices
1 Banana 
1 cup Grapes (black seedless)
1 cup Strawberry
3-4 Sponge cake (Chocolate flavour) slices 
1/4 cup Pomegranate 
1/4 cup Dry fruits (cashew nuts and almonds)

In a large mixing bowl slice apple, banana, strawberries, grapes and add sponge cake in it. Keep it aside.
In a small bowl add custard powder with 1/2 cup of cold milk, mix both together to make a smooth paste.
Take a vessel and pour the remaining milk into it and add sugar. When the milk starts boiling, add the diluted custard mixture and keep on stirring till it becomes thick. Boil on medium flame for 3 minutes.
Add the custard to the fruit mixture. Refrigerate the content for 2-3 hours. Now serve the chilled custard in a separate serving and garnish it with dry fruits.

read more.. "Fruit Custard"

Saturday, January 23, 2010

Cucumber Raita

This is one of my favourite raita (for summer season), as it acts as a perfect complimentary dish for biryani and parathas.

Serves: 2, Preparation time: 15 minutes

250 gms Curd
1/2 cup Grated cucumber + keep aside 2 tsp grated cucumber for garnishing#
2 Green chillies (minced)
2 tsp Cumin seeds*
1 tsp Mint leaves (minced)
1 tsp Black pepper podwer
1/2 tsp Red chilli powder
Salt to taste

*The flavour of cucumber raita comes out best when cumin seeds are roasted untill it turns brown in colour and then ground to podwer form using a rolling pin.

Whisk the yogurt with water and add grated cucumber in it#. Mix well and season it with black pepper powder, cumin powder, green chilli, mint leaves and salt. Garnish the raita with remaining grated cucumber and red chilli powder. Refrigerate for 1/2 hr to taste best.


read more.. "Cucumber Raita"

Wednesday, January 20, 2010

Dhaniya Chutney (Dhonepatar chatni)


Coriander chutney is a very regular item in our kitchen. The best part is it's combination with different kinds of snacks like samosa, chat, french fries, sandwiches.
Serves: 4-5 persons , Preparation time: 10 minutes

1 Big bunch of fresh coriander
1 Onion
3-4 Green chillies
1 Lemon juice
4-5 Garlic cloves
7-8 Pudina leaves
1/4 cup of tamarind
2 tsp mustard oil
salt to taste


Soak tamarind in water till it is tender, take out the seeds and make a paste. Add all the ingredients (excpet oil and salt) into a blender and blend to make a smooth paste. and finally add the mustard oil (this will preserve the green colour).

The coriander chutney can be refrigerated for 2-3 days provided it is tightly covered with a lid.

read more.. "Dhaniya Chutney (Dhonepatar chatni)"

Friday, January 15, 2010



Patishapta is like a  pancake which  is stuffed with sweet mixture of  coconut, jaggery and sugar. It is a Bengali delicacy prepared to celebrate the last day of Poush month (14 January) which signifies the beginning of the crop harvesting festival.
Though the main ingredient is Rice flour but I have used it in lesser quantity. The purpose of using only half cup of rice flour is to prevent hardening of the batter in a very short time. Semolina (sooji) has been added to maintain the required quantity of mixture without compromising on the quality of the batter.

Serves: 12-14 Patishaptas, Preparation Time: 40 minutes

For crepes / outer shell:
1 cup Semolina (sooji)
1 cup Milk
1 cup Flour (maida)
1/2 cup Rice flour
4 tsp Sugar
Pinch of salt

For stuffing:
1/2 Coconut
1/4 Sugar 
1 cup Nolen gur (date jaggery)
2 tsp Cardamom powder
3-4 Almonds
4-5 Cashews
8-9 Raisins


                  Heat date jaggery (nolen gur) in a vessel till it melts completely.

 Grate the coconut. After this add grated coconut and milk. 


Stir till the mixture becomes homogenous and sticky.
Now take it off the flame and add cardamom powder, raisins and chopped cashews, almonds.

Grease a non stick pan with a drop of ghee. Turn the heat to low flame. Now drop 2 tbsp of batter in the frying pan and swril the pan around to coat evenly and to make a round shape. 


Allow the batter to set and cook untill it turns off white. Now put 2 tsp coconut stuffing around half-an-inch wide across the pancake and fold it like an omlette to make the Patishaptas.

 And wait till the colour is off white or just a tinge of light brown as per your taste  Remove it from the pan. Time to serve the Patishaptas hot or you like it!!!!

read more.. "Patishapta"

Monday, January 11, 2010

Poha (chirer poha)

Serves: 4 , Preparation Time: 20 minutes

2 cups of Poha (Beaten Rice or Flatten Rice)
4 florets of cauliflower
1 medium potato
1 small carrot
1 tbsp green peas
1 medium capsicum
1 green chilli
1 tsp black mustard seeds
1 tsp ginger chopped
1 tbsp half crushed groundnut
5-6 cashewnuts
1 tsp whole jeera
2 red whole chilly
1/2 tsp black pepper
1 bay leaf
1 tsp sugar
1 green cardamom
3-4 curry leaves
juice of one lemon
salt to taste
1 tsp ghee (optional)
2 tbsp refined oil
chopped coriander half a bunch

Before I start....... a little information about Poha. Flatten rice is actually dehusked rice, which is made into light and flat dry flakes which has the tendency to swell when soaked in water.
Set aside 2 cups of poha soaked and strained. Make sure the soaked poha is not lumpy. Cut all the vegetables into small cubes and fry till tender. Keep the fried vegetables aside.
Now heat oil in a kadhai. Throw in 2 whole red chillies, 1tsp whole jeera, mustard seeds and bay leaf. Allow to splutter, add crushed cardamom, ground nut, cashew nuts and ginger. Add the fried vegetables, black pepper and fry for a minute.
Now add the soaked and strained poha .Add salt, sugar, ghee (optional) and lemon juice, mix and cook for a while on a low flame. Garnish it with chopped coriander and serve hot.

read more.. "Poha (chirer poha)"