Month: June 2021

Mutton Chaap

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A delicious and scrumptious recipe from my mom’s kitchen, mutton chaap is yet another most loved recipe. The tender and juicy mutton chaap has a crispy crust with a blast of flavour in every bite that can be served as a starter or an appetizer. It is indeed a welcome change from the regular mutton gravy and kebab recipe that my family enjoys and relishes it heartily. Follow the easy step by step recipe for an amazing and flavourful mutton chaap recipe.

Ingredients 

Mutton chaap: 8 pieces

Onion: 1

Ginger garlic paste: 1 tsp

Coriander powder : 1 tsp

Red chilli powder : 2 tsp

Turmeric powder : ½ tsp

Garam masala powder : ½ tsp

Curd : 2 tsp

Salt : as required

Bread crumbs : ½ cup

Oil for frying

Step 1

Wash the mutton chaap and pat them dry.

Step 2

Marinate with sliced onion, ginger garlic paste, coriander powder, red chilli powder, turmeric powder, garam masala, salt curd and 1 tsp of oil. Cover and keep it aside for at least half an hour.

Step 3

Transfer the chaap into a cooker and let it cook for one whistle . Reduce the heat and let it further cook for about eight to ten minutes.

Step 4

Release the pressure and in case of excess water, cook it further on a high heat until it dries up. Once done let it cool down.

Step 5

Coat each of the chap with the bread crumbs.

Step 6

Shallow fry till they turn crispy and golden brown. Squeeze lemon juice and serve with chutney.

Tip

Do not add water while cooking the chaap as onion and curd will release moisture.

Double coate the chap with bread crumbs for perfect crunch.

Aaru vadi

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The taste and aroma of aaru vadi instantly reminds me of my great friend Radhika who introduced me to this scrumptious dish. Vadi evokes my memories of the dripping  rainy evenings we had spent together enjoying vadis cooked by her along with casual conversation and friendly chat. And since then it has become ritualistic to make aaru vadi in monsoon when the market is flooded with aaru patta. These colocasia leaves are loaded with health benefits and this crispy and delicious fritter is indeed a perfect way to include it in our diet. A must try recipe as the weather gets wet.

Ingredients

Aaru patta : 10 to 12

Masoor dal : 100 gms ( washed and soaked)

Rice : 2 tsp (washed and soaked)

Green chilli : 4

Garlic : 8 to 10

Ginger : 1 inch

Cummin : ¼ tsp

Asafoetida : a pinch

Peppercorn : ¼ tsp

Tamarind paste : 2 tsp

Coriander seed : 1 tsp

Salt as required

Oil for frying

Step 1

Grind the soaked rice and dal along with ginger, garlic, green chilli, cummin  peppercorn, coriander seed, tamarind paste and salt.

Step 2

Wash the aaru leaves and pat them dry. Place the leaf on a large plate and evenly spread the dal mix.

Step 3

Place the other leaf over it and coat the mixture. Repeat the process with the remaining leaves.

Step 4

Carefully seal the edges and roll the leaves. Place it in a steamer and steam for about 20 to 25 minutes.

Step 5

Once done, let it cool.

Step 6

Slice them into roundles and shallow fry till crispy and golden brown.

Step 7

Serve it hot with chutney of your choice.

Tip

Let the roll cool down completely and then Slice it for a perfect roundle.

Do not use water while grinding dal since this will make it very runny.