Tag: #easy recipe

Mango stuffed kulfi 

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Summer is all about mango and each time it brings back the loving memories of my dearest mother in law who was an intense mango lover. Mangoes literally ruled her heart and she believed that no other food can match the aroma and taste of this incredible fruit and here I dedicate this dish to the doting lady” Ma”. Although I keep on trying creative recipes with mango, believe me the mango stuffed kulfi is beyond compare. It is a simple dish where the milk is reduced by boiling and sweetened and then stuffed in the mango. A must try recipe, simple yet amazing.

Ingredients

Mangoes : 4

Full cream milk : 1 litre

Sugar : 4 tsp

Cardamom powder : a pinch

Kesar : 10 to 12 strings

 

Step 1

To scoop the seed from the mangoes, cut the crown and with the help of a sharp knife cut along the seed. Make sure not to cut the edges.

Step 2

Now with the help of a grip twist the seeds to loosen it. Gradually pull out the seed.

Step 3

Squeeze the excess pulp from the seed and keep it aside.

Step 4

Boil the full cream milk in a thick bottom pan. Lower the flame and reduce it until it comes down to ⅓ in volume, stirring occasionally. To this add sugar, cardamom powder and kesar, mix well and switch off the flame after a couple of minutes. Let it cool.

Step 5

Once cool add the mango pulp and mix it well.

Step 6

Pour the rabari in the mangoes and cover with the crown.

Step 7

Place the mangoes straight in the container, let it freeze for at least 8 to 10 hours or until set.

Step 8

Peal it with the help of a sharp knife.

Step 9

Cut into roundles.

Step 10

Garnish with saffron string and enjoy the incredible dessert.

Tip

Use firm mangoes for a perfect result.

 

Cinnamon Flavoured Mutton (दालचीनी गोश्त )

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                                                                Eid Mubarak !!!
One may have tasted the best of the cuisine that the world has to offer but there is always one such recipe that remains close to your heart and that could give a run for money to all such classy cuisine. I am indeed blessed to have a good hearted chachi who has introduced me to world of such lost recipes that has been there for ages and passed on from generation to generation. Dalchini gosht is my aunt’s secret recipe that has been handed down to her by her mother. It is a very classic recipe and am trying to gather and document such great family recipe. It is a subtle flavoured mutton preparation infused with warm Cinnamon fragrance.

Ingredients:

Mutton : 1 kg

Onion : ½ kg cut into roundles

Shah jeera : ½ tsp

Whole coriander : ¼  tsp

Clove : 4 to 5

Green cardamom : 2 to 3

Bay leaf : 4 to 5

Garlic : 8 to 10 split

Ginger : 4 tsp grated

Kashmiri whole chilli : 10

Cinnamon stick : 1 ½ inch

Oil : 1tsp

Ghee : 4 tsp

Curd : 4 tsp

Sugar : a pinch

Salt : as per taste

Step 1
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Marinate mutton with shah jeera, onion, ginger, slit garlic , clove,green cardamom, bay leaf along with salt and oil. Keep it aside and let it marinate it for at least an hour.

Step 2
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Deseed the red chilli and soak it for about ten minutes.Grind the red chilli along with Cinnamon stick into a smooth paste.

Step 3
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Add 4 tsp of curd in the chilli mixture and whisk it all together.

Step 4
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Take a thick bottom pan and put the ghee in it. Add a pinch of sugar and let it caramelise.

Step 5
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Now add the mutton with the marinade and Fry it on high flame for about four to five minutes .

Step 6
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Add the water such that it reaches the level of the mutton or until the mutton pieces gets soaked. Once boiled lower the flame and cover it and let it Cook.

Step 7
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When ¾ done open the lid and add the curd, chilli and dalchini mixture . Cover it and let it Cook until it is done and the masala and the mutton comes together and becomes soft and tender.

Step 7
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Serve it on a bed of rice or  with any Indian bread of your choice.

Tip

Use Kashmiri red chilli for a perfect red colour.

Slow Cooked Mutton (हाँडी कबाब)

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The handi kebab is originally cooked in a handi or a deep mouthed cooking vessel normally used in northern part of India. I have borrowed this recipe from my mom’s kitchen and believe me it turns out to be an amazing mutton preparation. The mutton is marinated with curd along with few other masala and then slow cooked in thick bottom deep pan without adding water or any other liquid to it. Since, Handi kebab is cooked in its own juice, the flavor is incredible . It is a perfect short notice guest recipe since there is no tantrums involved around cooking it.

 

Ingredients

 

For Grinding

Whole jeera :1 tsp

Pepper corn :1 tsp

 

Other ingredients

Mutton :1 kg

Onion :½ kg

Ginger paste: 1 tsp

Garlic paste :1 tsp

Turmeric Powder :1 tsp

Coriander powder :2 tsp

Red chili powder :2 tsp

Garam masala powder : 2 tsp

Curd : 200 Grams

Mustard oil : 200 ml

Ghee : 2 tsp

Bay leaf : 2 to 3

Salt: As per taste

Pictorial step 1

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Grind the jeera and pepper corn into a smooth paste.

 

Step 2:img_20190101_1104111767640132.jpg

Marinate the mutton along with all the masala, onion and oil.

 

Step 3img_20190101_1106241769357116.jpg

Mix them all together and keep it aside for at least an hour.

 

Step 4img_20190101_1139371020236494.jpg

Heat the thick bottom pan and put the mutton along with all the marinade into it.cook it on high flame for about ten minutes. Then lower the flame and cover the pan with the lid. Let it Cook on low flame for at least an hour.

 

Step 5

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Open the lid and stir the mutton at a regular interval so that the masala doesn’t stick to the bottom of the pan.

 

Step 6img_20190101_1212282018352416.jpg

Let the mutton Cook in its own juice till it becomes tender and the consistency of the gravy becomes thick.

 

Step 7

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Serve the luscious handi kebab with pori or any other Indian bread of your choice.

 

Tip:

Don’t add water .Onion and curd will leave water and will give the perfect consistency to the gravy.