Mutton Turk kebab मटन तुर्क कबाब

October 16, 2024 Leave a comment

Recipes are not just instructions to prepare a meal , they are indeed memories that are kept alive through practice. Mutton Turk kebab is yet another amazing recipe from my family’s culinary treasure. The taste and aroma of the dish evokes vivid memories of childhood kitchen. It is a simple recipe of slow cooked mutton along with layers of onion, potato and tomato roundels. My blog provides me a platform to share my incredible family recipes with my readers and believe me this gives me immense satisfaction and happiness.

Serving for 4 to 5 persons

Mutton : 1 kg

Onion : 750 gms

Potato : 4 large boiled

Tomato : 3 to 4 large

Ginger garlic paste : 2 tsp

Turmeric powder : 1 tsp

Red chili powder : 1 tsp

Coarsely ground black pepper : 2 tsp

Garam masala powder : 1 tsp

Curd : 2 tsp

Ghee : 2 tsp

Mustard oil : 4 tsp

Bay leaves : 6

Salt to taste

Step 1

Wash the mutton pieces thoroughly and drain the excess water. Marinate with 2 tsp mustard oil, ginger garlic paste, turmeric powder, red chili powder, pepper, curd and salt.

Step 2

Slice onion, boiled potato and tomato into roundels.

Step 3

Heat the remaining oil in a thick bottom pan. Once medium hot, place the bay leaves in the base of the pan.

Step 4

Evenly spread half the quantity of the marinated mutton in the first layer.

Step 5

Place a layer of onion roundels in the second layer followed by another layer of potato and next with the tomato. Repeat the same process with the remaining mutton. Once done with the second layer of mutton, tomato, onion and potato , add 2 tsp of ghee and kashmiri red chili powder on the top of the final layer.

Step 6

Seal the utensils and cook on the dum on low heat for an hour and half. Do not stir, instead wave the pan from side to side at regular intervals in order to prevent it from burning.

Step 7

Switch off the flame and leave it for another 15 to 20 minutes. Serve the Turk kebab along with any Indian bread of your choice.

Mutton Turk kebab is yet another amazing recipe from Nandini’s family culinary treasure

Tip

The layering with onion, potato and tomato results in a perfect consistency of gravy.

Use chilled boiled potatoes for a perfect result.

Rohu Matar ( Fish curry with Peas)

March 13, 2022 Leave a comment

No matter how much you grow up and age, the childhood memory of your mom’s cooking is bound to have an influence on you and one could never match up to the same. And my story is no different with her being a great influence in my food journey. Her ability to cook the simplest food tastes best, something I look forward to inheriting from her. Rohu matar is my mom’s recipe, easy to make yet tastes amazing. A healthy recipe with the combination of seasonal vegetable and fish is a perfect treat for a winter brunch.

Ingredients

Rohu fish: ½ kg

Green peas : 100 gms

Onion : 2

Tomato : 1

Curd : 4 tsp

Coriander powder : 2 tsp

Turmeric powder : 1 tsp

Red chilli powder : 1 tsp

Ginger garlic paste : 2 tsp

Green chilli : 2

Mustard oil : for frying

Salt as per taste

Step 1

Grind onion and tomato into a smooth paste. In a bowl take a spoon full of water and add the ginger garlic paste, red chilli powder, turmeric powder and coriander powder and mix well to make a smooth paste.

Step 2

Marinate the fish with garlic paste, turmeric powder, red chilli powder, salt along with a tsp mustard oil and ground masala.

Step 3

Heat mustard oil in a pan and shallow fry the fish.

Step 4

Rohu matar is my mom’s recipe, easy to make yet tastes amazing. A healthy recipe with the combination of seasonal vegetable and fish is a perfect treat for a winter brunch.

Once done take it out in an absorbent paper.

Step 5

Heat oil in a pan and add the onion tomato paste along with prepared masala paste and saute until the oil leaves the side of the pan.

Step 6

Add the peas and cook it along with masala for about four to five minutes.

Step 7

Next add the curd and stir them all together for a couple of minutes.

Step 8

Add the required amount of water and let it come to a boil.

Step 9

Gradually add the fried fish into the gravy and cook on high flame for about five minutes. Add the slit green chilli and switch off the gas.

Step 10

Garnish with coriander leaves and serve it along with steamed rice.

Tip

Fried cauliflower florets and peas is a match made in heaven that combines well with rohu.

Slow Cooked Mutton (हाँडी कबाब)

January 7, 2019March 17, 2019 3 Comments

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:

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

Step 3

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

Step 4

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

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 6

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.

Kaali Mirch Gosht ( Black Pepper Mutton)

October 7, 2018 Nandini Bhushan3 Comments

“ Nothing is better than going home to family and eating good food”.

The Kaali mirch ghosht or black pepper mutton is one such comfort food that is loved and relished by family and friend alike.This is for the first time that I am sharing a mutton recipe with my blog reader and what better way to start than with a legendary family recipie like Kali mirch gosht. It is a very simple yet classic recipe of mutton with curd and handful of regular spices. The pungency and goodness of freshly ground black pepper elevates the flavour of the mutton. It is indeed pepper that makes all the difference and gives this curry a distinct flavour. Kaali mirch gosht is enjoyed especially during winters as it not only adds heat to the dish but also warms the body.This fiery mutton curry is a culinary treat for all spice lovers. It pairs beautifully with paratha,roti and even plain rice.

Ingredients :

Mutton : 750gms
Onion : 5 – (3 cut into rings & 2 roughly sliced)
Curd : 250gms (beaten)
Freshly crushed black pepper :. 4 to 6 Tsp
Ginger : 2tsp grated
Turmeric powder : A pinch
Oil : 4 tsp
Ghee : 1 Tsp
Salt : As per taste

Follow the pictorial step by step recipe for a perfect result

Step 1:

Wash mutton pieces well and keep it aside. Add oil in the cooker and put in the grated ginger.saute it for couple of seconds.

Step 2:

Put the mutton piece along with salt and onion into the pan.

Step 3:

Saute it till it changes its colour.

Step 4:

Cover the cooker with its lid and let it pressure cook for one whistle and then lower the flame for about 5 minutes. Kindly note that I have not added water into it as the mutton and onion will leave its own juice.

Step 5:

Take out the whistle and remove the lid. Now add curd and turmeric and let it cook on low flame for about 5 minutes or until the curd mixes perfectly with the mutton.

Step 6: