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.

Aaru vadi

June 17, 2021 Leave a comment

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.

The tender and succulent mutton pieces cooked in mustard oil makes it one of the most hearty meals . Enjoy this curry with steamed rice to experience the flavours from bihar.

Bihari Mutton Curry

June 7, 2020 Leave a comment

Adversity makes a person or breaks them. My dearest friend pallavi’s life has been a roller coaster ride but the way she has emerged victorious needs all the appreciation and acknowledgement. Today she is a successful entrepreneur and runs a very popular catering business named ” Taazi Rasoi ” in Mumbai that has been serving lip smacking bihari mutton curry and in spite of all the other food influences in the city her signature dish has marked its presence in the food world. She has gracefully shared her secretive recipe and am indeed very grateful to her for the same. The tender and succulent mutton pieces cooked in mustard oil makes it one of the most hearty meals . Enjoy this curry with steamed rice to experience the flavours from bihar.

Ingredients

Mutton : 1 kg

Onion : 400 gms

Bay leaf : 3 to 4

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Mustard oil : 4 tsp

Salt : as per taste

Garam masala powder : 1 tsp

For the masala paste

Coriander seed : 3 tsp

Cumin seeds : 2 tsp

Pepper corn : 1 tsp

Ginger : 1 inch

Garlic : 40 gms

Step 1

In a blender jar make a smooth paste with ginger, garlic, corriander seeds, cumin seeds and pepper corn with approximately 2 tsp of water.

Step 2
Marinate the mutton with oil, bay leaf, turmeric powder, salt and onion.

Step 3

Pressure cook the mutton for just one whistle.

Step 4

Release the pressure and add the ground masala paste along with red chilli powder. Nicely bhuno the mutton along with masala until the masala blends with the masala and oil leaves the side of the pan.

Step 5

Now add a glass full of water and further pressure cook on medium flame for about fifteen minutes or until the mutton becomes tender. Finally sprinkle the garam masala powder.

Step 6

Enjoy the luscious mutton curry with plain steamed rice or Roti.

Tip

The unbeatable pungent flavour of mustard oil gives the bihari mutton curry it’s distinct taste.

Chicken in spinach gravy ( पालक चिकन )

April 7, 2019 Leave a comment

If you ever ask children to have palak, the answer is always big no. Green in any form is always disliked by the kids. But if you smartly combine it with chicken or any other meat of their choice, it’s always a thumbs up. And as a smart mom we are always in a look out for these tricky ways to feed nutrient rich food to our little ones. The humble palak is great for hot climate with 90% water along with insoluble fibre to keep our digestive system clear. It is a clear win win situation for all of us with combination of iron and protein. The chicken here is first marinated and then cooked in spinach gravy. Palak chicken is best served with steamed rice and roti.

Ingredients:

Chicken : 500 gms

Palak : one bunch

Curd: one cup

Onion : 3

Ginger paste : 1tsp

Garlic paste : 1 tsp

Garlic pod : 10

Pepper corn : 10 to 15

Cinnamon : 2

Black cardamom : 3 to 4

Turmeric powder : 1 tsp

Red chilli powder : 2 tsp

Salt as per taste

Oil 4 tsp

Step 1

Blanch spinach along with pepper corn, garlic, black cardamom, Cinnamon and salt.

Step 2

Once done take it out in a stainer and wash it with cold water.

Step 3

Make a smooth spinach puree.

Step 4

Marinate chicken with curd, ginger and garlic paste, red chilli powder, turmeric and salt.

Step 5

Add oil in the pan and put the whole garam masala in it. Next add the onion and Fry it until golden brown.

Step 6

Add the chicken along with the marinade and cook it on high flame for about ten minutes stirring at occasionally.

Step 7

Cover it and let it Cook at a low flame until the chicken releases all its juice.

Add the palak puree and let it Cook further with the chicken.

Step 8

Once the chicken is soft and the gravy reaches its desired consistency switch off the gas.

Step 9

Enjoy the steaming hot palak chicken with plain rice or any other Indian bread of your choice.

Tip

Chicken can be substituted with any meat of your choice.

One can also add mint leaves and coriander along with palak.

Gobi Mussallam

November 25, 2018November 25, 2018 Nandini Bhushan2 Comments

Gobi Musallam ( Baked Whole Cauliflower in creamy sauce )

Cauliflower or Gobi is a very popular north Indian vegetable and is often combined with other veggies to get a perfect curry. Here I have tried to give this humble veggie a little gourmet treatment by cooking it in a Mussallam style. The cauliflower head is blanched, fried and drenched in the creamy makhni style gravy. It is a great party fare relished by family and friend. I am sure that the Gobi mussallam recipe will win hearts of even the most fussy eaters around. Do try it yourself to experience it’s exotic flavour and distinctive combinations of flavours .

Ingredients:

Gobi: 1 Whole Gobi

Onion: 1 large

Tomatoes :3

Garlic :7 to 8 clove

Kaju : 25 Grams

Raisin: 8 to 10

Red chilli powder :2 tsp

Turmeric :1 Tsp

Salt as per taste

Kasauri methi: 1 Tsp

Cream :2 tsp

Oil as per requirement.

Step by step recipe:

Step 1:

Blanch the cauliflower along with a pinch of turmeric and salt

Step 2:

Take it out and put it in the strainer till the extra water dries up .

Step 3:

Add oil in the pan and gently place the cauliflower head and fry it lightly till the colour changes.

Step 4:

Now gently place in the baking dish

Step 5:

Place another pan on the flame. Add a cup of water and put the sliced onion, tomatoes, garlic,cashew nuts and rasins and let it boil till the onion becomes soft.Once done strain out the extra water and grind it all together into a smooth paste

Step 6:

Heat oil in the pan. Add the grinded masala along with a pinch of haldi, red chilli powder and salt and saute it till the masala is done. Now add kasauri methi along with cream and switch off the flame

Step 7:

Pour the gravy over the fried cauliflower. You can keep the consistency of the gravy as per your requirement.

Step 8:

Preheat the oven at 180 degree Celsius and bake the gobi mussallam for almost,30 minutes or until the cauliflower is done. Garnish it with cream and coriander.

Tip:

One can keep the texture creamy by adding half a cup of milk in the in a makhni gravy.

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

Kaju Badam Murg (Chicken with Cashew and Almond)

September 10, 2018 Nandini BhushanLeave a comment

Chicken with cashew and almond is a delightful recipe that is rich, creamy, spicy, nutty and tangy . Kaju Badam murg is a wholesome dish with the goodness of protein in chicken as well as host of health benefiting properties of dry fruits. If these dry fruits are included in our diet, it not only enhances the taste but also adds nutritional value to the food. As the name itself signifies, the kaju Badam murg is cooked with coarsely grinded almond and cashew nut along with curd and few spices. It’s rich and creamy texture makes it a perfect dish to impress your family and friend. Chicken with cashew and almond is easy to cook and is served best with Indian bread of all kind like naan, lachcha paratha or roti.

Ingredient

Chicken 1 kg
Onion 3 thinly sliced
Ginger paste 1 tsp
Garlic paste 1 Tsp
Cashew nut ¾ cup
Almonds 12 to 14
Curd ½ cup
Red chilli powder 2 tsp
Salt as per taste
Oil 4 tsp
Whole garam masala
Cinnamon stick 1
Peppercorn 5 to 6
Green cardamom 2
Black cardamom 1
Pictorial step by step recipe of kaju Badam murg

Step 1: Thinly slice the onion.

Step 2: Deep fry the onion slice till it turns golden brown

Step 3: Once done take it out in an absorbent paper and keep it aside

Step 4: Soak the cashew nuts and almond for about half an hour.later put the dry fruit mixture in a blender

Step 5; Coarsely grind it without adding water into it.Do not make a smooth paste out of it

Step 6: Marinate the chicken with fried onion,ginger garlic paste,coarsely grinned cashew and almonds, red chilli powder and salt

Step 7: Mix it all together and keep it aside for at least half an hour .

step 8 Take a pan and put oil into it. Once the oil gets heated add the whole garam masala into it.

step 9: Once the masala crackles add the chicken along with the marinade into it. Let it cook on high flame for about 5 to 7 minutes

Step 10 :Lower the flame and cover the pan . Cook it for almost half an hour or until the chicken becomes soft and tender. Stir the chicken regularly so that the masala does not stick to the pan

Step 11: Dish out the chicken in the serving platter and relish the kaju Badam chicken with roti or paratha.

Tip: Add half cup of milk along with 2 tsp of kasuri methi for velvety texture and richness.

Dahi Kebab ( Hung Curd Kebab)

August 25, 2018 Nandini Bhushan1 Comment

Dahi kebab is a very classic, healthy and protein rich Awadhi recipe that is made from hung curd along with few spices and seasoned with fresh herbs. In-fact when I first heard about dahi kebab, it was unimaginable for me to even think of a kebab made out of curd since it it so difficult to hold it together . But once I came to know the secret behind it I enjoyed making it myself. Curd or dahi is highly popular throughout south Asian countries like Pakistan,Bangladesh and India. But I believe that we Indians have a special love for dahi and we could have it any form. It is indeed an integral part of our culinary culture.
Dahi kebab is one such curd dish which could be served both as an appetizer and main course. It is crispy from outside and creamy and melting from inside with soft and subtle flavour of spices. There are different variations of making dahi kebab. Enjoy my take on this classic recipe.

Ingredients:

Curd : 700 gm
Ginger :1 Tsp grated
Green chilli : 3 finely sliced
Capsicum : 1 finely chopped
Cheese :100 gm grated
Sugar: 1 Tsp
Garam masala powder :1 Tsp
Salt : as per taste
Bread crumbs:
Besan :4 tsp ( Dry Roast besan in low flame till it becomes golden brown and aromatic)

Follow the steps for the perfect result:

Step 1: Tie the fresh curd in a muslin cloth

Step2: Hang it overnight so that the water completely drains out.

Step 3: Your hung curd with creamy consistency is done

Step 4: Mix the curd with green chillies, capsicum, Ginger, sugar, cheese,roasted gram flour, finely chopped coriander leaves, garam masala powder and salt. Be a little cautious while putting salt since cheese already has salt in it.

Step 5 : Mix it all together and put it into the fridge till you proceed.

Step 6 : Now apply water or oil in your palm and make tikkis out of the curd mixture. Since the texture of the mixture is very soft and creamy, one needs to delicately handle it.

Step 7 : Next coat the kebab with the bread crumbs.

Step 8 : Heat oil in the pan and shallow fry the kebab one by one on medium flame. Turn over the dahi kebabs once you get a nice golden crust on the top.

Step 9 : Your dahi kebab is ready to be served. Enjoy the appetizing dahi kebab with any chutney or sauce of your choice.

Tip: Sugar enhances the tangy flavour of dahi kebab with a pinch of sweetness.

Mutton Keema Kofta Curry

August 12, 2018August 12, 2018 Nandini BhushanLeave a comment

The mutton kofta curry is one such recipe that is very close to my heart as it takes me down the nostalgic memory lane of my childhood. My mother makes one of the most amazing Keema kofta curry. It is in indeed one of the favourite indulgent recipe of my son and every time I cook this recipe for my loved ones, l could experience the intense and exotic aroma in my entire household.lts all about my mom’s spice and secret that blends so well to create a fabulous dish like this mutton kofta curry. Mutton kofta curry is cooked using raw mutton keema and handful of spices that is easily available in every household . The meatball here is not deep fried but it is poached and cooked in the gravy.This cooking techniques gives a new dimension to the taste of the curry. One just needs to be a little extra careful with the koftas as it could disintegrate if not handled properly .The flavourful mutton kofta curry is served best with plain rice or any variety of Indian bread.

Ingredients :

Mutton mince (Keema) ½ kg
Ginger 1 inch
Green chilli 2 to 3
Egg 1
Garam masala powder 1 Tsp
Coriander leaves as per taste
Pudina leaves optional
Soaked bread optional( to be used in case Keema appears too difficult to handle)
Ingredients for the gravy
Onion 2 large finely chopped
Tomato 2 grated
Garlic paste 1 Tsp
Ginger paste 2 Tsp
Turmeric powder 1 Tsp
Red chilli powder 2 tsp
Coriander powder 2 tsp
Whole black pepper 5 to 6
Black cardamom 1
Green cardamom 2
Dalchini 1 stick
Whole jeera 1 Tsp
Oil 4 Tsp
Salt as per tasteFollow the steps by step instructions for perfect result:

Step 1 : Take a grinder jar and put raw Keema, Ginger,green chilli, green coriander, pudina, egg and a tsp of oil along with salt. Blend it all till it comes together. Egg will help to bind the koftas. Once done squeeze the water away.

Step 2 : Apply oil in hand and make small round ball shaped meatballs. Refrigerate them for an hour so that the koftas become firm.

Step 3 : Put oil in the pan and add the whole masala. Fry it till it crackles.

Step 4 : Add the finely chopped onion and fry it till it turns golden brown

Step 5 : Next add grated tomato, Ginger garlic paste, coriander powder,turmeric powder, red chilli powder and salt.stir it until the oil separates from the masala.

Step 6 : Add water as per your requirement and let it come to boil . Now place the kofta one by one into the boiling mixture. Do not stir or mix the koftas as it could disintegrate. Let it cook on a high flame for at least ten minutes. After that cover the lid and lower the flame and

let it cook in the gravy till the kofta becomes firm.

Step 7 : Check it out after almost twenty minutes to see if the masala and meatballs are done. Stir it carefully.

Step 8 : set the koftas aside in a serving dish.garnish it with cream and the tantalizing mutton kofta curry is ready to be relished with rice or any Indian bread of your choice.