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.

Keema pav

January 26, 2022 Leave a comment

Keema pav has gradually become an iconic street food of Mumbai that initially originated from the famous Mumbai’s Irani restaurant. Keema in any form has been my favourite childhood indulgence and my mom would often cook it for me. My love for keema has been genetically passed on to my foodie ” chota beta” who just loves it in any possible way. As a result my experiment with keema has always been an integral part of my culinary journey. Keema along with pav tastes absolutely amazing and is a combination to die for. It is normally cooked with mutton keema but I have tried with chicken keema and believe me it tastes equally amazing.

Ingredients

Chicken keema : ½ kg

Onion : 2

Tomatoes : 2

Ginger garlic paste : 2 tsp

Coriander seed : 2 tsp

Turmeric powder : ½ tsp

Red chilli powder : 1 tsp

Garam masala powder : ½ tsp

Apricot paste : 1 tsp

Green chilli : 2

Cinnamon stick : 1

Cardamom : 1

Coriander leaves : 4 tsp

Salt as per taste

Oil : 3 tsp

Step 1

Wash the keema in a stainer.

Step 2

Grind together coriander seed, onion, cinnamon, cardamom, green chilli and coriander leaves.

Step 3

Heat oil in a pan and fry onion until golden brown. Add the diced tomatoes and saute them together until the tomatoes are soft.

Step 4

Add the ground masala along with ginger garlic paste, red chilli powder, turmeric powder and salt and saute until the oil leaves the side of the pan.

Step 5

Put the keema and combine it together with the rest of the masala.

Step 6

When the oil leaves the side, add apricot paste along with a cup of water and cook it for another ten minutes until the gravy reaches the desired consistency.

Step 7

Garnish with coriander leaves and lemon wedges and serve it along with pav.

Tip

The apricot paste adds a sweet and tangy flavour to the keema.

Chicken Sukka

September 5, 2021 Leave a comment

Chicken sukka is a Maharashtrian style dry chicken recipe that is a treat for spice loving people. In my growing up years the one and only recipe we knew about with coconut was the nariyal barfi. It was only after I moved to Mumbai that I realised that coconut was one of the key ingredients for the base of any gravy and now I enjoy exploring new recipes with this incredible ingredient. Coconut not only gives texture to a dish but also adds nutty flavour to it. Chicken sukka is cooked with aromatic spices along with coconut that gives it a distinct flavour. It is a semi dry dish that can be served both as a starter or even as a main course.

Ingredients

Chicken : 500 gms

Ginger garlic paste : 2 tsp

Onion : 2

Turmeric powder : 1 tsp

Oil : 2 tsp

Salt as per taste

For the wet masala

coconut : ½ cup

Red chilli : 6

Coriander seed : 2 tsp

Cumin seed : 2 tsp

Peppercorns : 6

Cinnamon : 1

Clove : 2

Green cardamom : 2

Black cardamom : 1

Sesame seeds : 1 tsp

Poppy seed : 1 tsp

Step 1

Dry roast all the above mentioned ingredients except the dry coconut . Once done, let it cool.

Step 2

In the same pan dry roast the grated coconut until it releases the aroma.

Step 3

Grind the coconut and roasted masala into a paste.

Step 4

Marinate the chicken with ginger garlic paste, turmeric powder, salt and a tsp of ground masala. Keep it aside for at Least half an hour.

Step 5

Heat oil in a wok and add the sliced onion. Fry until golden brown.

Step 6

Add the marinated chicken and cook on a high heat for 8 to 10 minutes stirring occasionally.

Step 7

Add a cup of water and let it come to a boil. Next, put the ground masala and give them all a good mix. Cover and let it cook on medium flame for about 20 minutes stirring occasionally.

Step 8

Once the chicken is tender and moisture evaporates and you get desired consistency, it is done.

Step 9

Garnish and enjoy the chicken sukka with any Indian bread of your choice.

Tip

Dry coconut gives an authentic flavour to the chicken sukka

Kali mirch chicken ( Pepper chicken)

May 30, 2021May 30, 2021 Leave a comment

Looking up new recipes and trying out in my kitchen has been my passion for a long time and fortunately it has not faded with the passage of time. I came across a recipe for Kali mirch chicken while flipping through an old cookery book and found it so tempting that I could not resist but giving it a try. The dish turned out to be deeply satisfying and my family thoroughly enjoyed it. Kali mirch chicken With lustrous creamy gravy topped with the unmatchable flavour of pepper will never fail to impress your family and friends. A must try dish.

Ingredients

Marination

Chicken : 1 kg

Curd : 1 cup

Ginger garlic paste : 2 tsp

Salt

Pepper : 1 tsp

For gravy

Onion : 4

Cashew nut : 10 to 12

Green chilli : 6

Butter : 2 tsp

Coarsely ground pepper corn : 2 tsp

Cardamom powder : 1 tsp

Oil : 2 tsp

Chopped coriander stem : 2 tsp

Salt

Step 1

Marinate the chicken with curd, ginger garlic paste, a tsp salt and pepper. Cover it and keep it aside for at least half an hour.

Step 2

In a thick bottom pan add 2 tsp of butter and saute the sliced onion, green chilli and cashew nut for a couple of minutes stirring continuously.

Step 3

Add ¼ cup of water and cover with the lid. Let it cook on high flame for 5 minutes until the onion becomes soft and moisture evaporates.

Step 4

Once cool, grind it into a smooth paste.

Step 5

In another pan add two tsp of oil and add the onion paste and saute it stirring continuously for a couple of minutes.

Step 6

Add the marinated chicken and cook it on a high flame for five to seven minutes stirring occasionally. Reduce the flame and cover and cook for twenty minutes or until it is tender.

Step 7

Finally sprinkle the coarsely ground pepper along with cardamom powder and coriander stem. Let it come to a boil.

Step 8

Serve it along with Indian bread of your choice.

Tip

Do not use the coriander leaves but only its soft stem.

In case of need of gravy add a little water or milk while cooking.

Keema Kulcha ( Mutton Mince Stuffed Flat Bread)

November 3, 2018November 4, 2018 Nandini Bhushan3 Comments

Kulcha is a type of leavened flavoured flat bread that originated in the Indian subcontinent. Keema kulcha is a mutton mince stuffed flat bread and indeed an ultimate comfort food for all the meat lovers. It is truly a perfect menu for those lazy days when one is not in a mood to go for an elaborate lay out. Keema kulcha is loaded with flavoursome minced meat and is served both as a breakfast or main meal dish along with yoghurt and salad.Traditionally kulcha is cooked in tandoor but since it is a home style cooking, I have made it on pan as well as air fryer for my blog readers. Enjoy my take on the Keema kulcha straight from the pan.

Ingredients: For the stuffing

Mutton Keema: ½ kg
Onion: 1 diced
Ginger paste: 1tsp
Garlic paste :1 Tsp
Pepper powder: 1 Tsp
Cummin powder: 1tsp
Coriander powder: 1 Tsp
Turmeric powder: ½ Tsp
Red chilli powder: 1tsp
Garam masala powder: 1 Tsp
Oil: 3 Tsp

Ingredients: For the dough

Maida: ½ kg
Milk: 2 tsp
Curd: 2 tsp
Baking powder: 1 Tsp
Oil: 2 tsp
Salt: as per taste
Water: as required

Ingredients: For garnish

Chopped corriander leaves
Butter

Step 1:

Sieve the flour along with baking powder. Add salt, milk,curd, oil along with water to knead a soft dough. Cover it with a damp cloth and keep it aside for atleast half an hour.

Step 2 :

Heat oil in a kadahi. Add onion and fry it till it turns golden brown. Next add the masala and saute it till they all come together. Sprinkle few drops of water in order to prevent them from burning.

Step 3:

Add the Keema and cook them all together.

Step 4:

Once done transfer the Keema into another bowl and sprinkle the lemon juice along with the coriander leaves over the top.

Step 5:

Divide the dough into small portion and stuff it with the Keema filling. Now gently roll out these stuffed balls .

Step 6:

Transfer the kulcha into a pre heated air fryer and let it cook for 5 to 7 minutes or until the kulcha turns golden brown. Brush it with butter and serve it hot.

Step 7:

In case one doesn’t have airfryer, one can easily make it on a hot tawa till the kulcha gets the desired colour.

Step 8:

Transfer it to a serving platter and relish it with curd and onion rings.

Tip:

The mutton Keema can be replaced with chicken paneer, potato or vegetable

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: