Best of year 2014

Its that time of the year again when I sit back and write about the year gone by too many things happened this year so ya this was an eventful year for me couldn't blog much as I had promise last year but then I read a lot ,wrote some beautiful poems ,learnt a new language ,travelled and did so many other things ,this post is about Best of year 2014 event which Srivalli of Cooking4allseasons is hosting however busy I am I love to take part in this event every year thanks a ton Srivalli for hosting this event

Sharing some of my favourite posts
January 2014
Christmas celebration at home 2013
February 2014
Curried Goat meat
March 2014
Poem on Food Blogging
May 2014
Mutton Karma
June 2014
The Best of me poem
July 2014
Thekua
August 2014
Besan Halwa
October 2014
Lyon Dairy
November 2014
Curried chicken and spinach soup
December 2014
Chicken Shame Kebab
Linking this post to Srivallis Best of Year event 2014
Sharing with you all a poem which I wrote on year 2014

That's all friends wish you all a harpy year ahead
Keep sharing food stories and keep blogging

Weekend cooking – mutton korma paired with egg pulao mint chutney and chapathi

As you all must be knowing by now my weekends are known to be chaotic still I manage to prepare a decent meal and that's what I did yesterday with the back up ingredients like coriander chutney,mint chutney and home made curd life looks easy so if nothing else at least I can prepare stuffed paratha but last few days weather has been very bad in Singapore hot and humid so stuffed paratha was out of plan so I thought of preparing curry with the shaan masala which I keep for such situations when I am out of idea to experiment ,this is a simple curry which doesn't need any special ingredient this is how I executed the meal .

 

mutton korma

• Recipe name – mutton korma
• Preparation time – 10 mins
  Cooking time 30 mins
• Ingredient
  Goat meat 500gm
  Curd half cup
  Onion one sliced
  Ginger julienne one tbsp.
  Oil to cook one tbsp.
  Shaan korma masala half packet
  Preparation
  In a mixing bowl beat curd mix half packet of shaan korma masala followed by the mutton pieces ,keep aside.
  Procedure
• Heat oil in non stick wok,once hot lower the flame and add sliced onions
  Keep stirring till the onions become brown add the marinated mutton pieces
  Keep stirring ,sprinkle few drops of water and let it simmer for 10 minutes
  After 10 minutes sprinkle ginger julienne and transfer the content to pressure cooker.
  Pressure cook for 3 to 4 whistles.
  Serve warm with pulao and chapathi.  
• 
    
• Recipe name – Egg Pulao
  This is something which I do most of the time ,fry boiled egg in the same wok in which curry was prepared,strain and keep aside
  Fry the cooked rice in the same wok ,that's all ;-)
  To serve keep the fried rice in a bowl top it with the fried boiled egg.
  
  
  Serve warm with curry.
• 
  that's all for now friends, I know I have been away for two months will be catching up with you all soon prepare this meal the day you want eat something yummy and that without spending much time in the kitchen .
• take care and happy blogging.
      

 

 

Indian thali - teekha meat curry ,drum stick leaves paratha and boondi raita

Mummy I want to eat this ,thats what my son told when  he saw me flipping the pages of the cookbook,
he was pointing to a page which had kabab on skewers ,I told him that i wiil prepare the same
but then I was craving for something hot and spicy so thus with no recipe in my mind I started with the preparation ,asked Advay to coarsely pound the whole seeds,while I was busy chopping the onions and ginger garlic,ya these days he helps me in the kitchen :-)
Recipe name Teekha Mutton Curry /Hot and spicy mutton curry 

recipe source kitchen experiment
Ingredient
goat meat 700 gm
onion seven choped coarsely
ginger garlic paste or grated coarsely two tbsp
tomato one chopped coarsely
green chili sliced four
curd two tbsp
red chili powder one tsp
turmeric powder half tsp
coriander powder one tsp
salt as per taste
oil to cook
whole seeds/khada masala
kabab chini five
clove six
black pepper six
black cardamom two
green cardamom three
cinnamon stick half inch
khada masala for tempering/chaunk
bay leaves crushed four
dried red chili four
cumin seeds one tsp
pinch of asafoetida
preparation 
coarsely pound the khada masala ,keep aside
mix goat meat with curd and red chili,coriander and turmeric powder ,keep aside

procedure
heat oil in non stick wok ,add the khada masala for tempering and lower the flame
slowly add the chopped onion followed by grated ginger-garlic paste and keep stirring
once the onions are done add the marinated goat meat  and salt keep stirring for 10 mins
add the coarsely pounded whole seeds and let it simmer for 20 mins
after 20 mins add sliced green chili and chopped tomato mix everything together.
cover and let it simmer for 15 mins ,after 15 mins transfer the content to pressure cooker
pressure cook for two to three whistles.
serve warm with plain rice or chapathi,

I paired the curry with Drumstick leaves paratha,boondi raita,plain rice topped with coriander chutney and some onions and lemon wedges on the side.try this one guys when you are craving for something hot and spicy:-)
for advay arranged some on a satay skewer and ya he was elated  and satiated
Recipe of drumstick paratha is the same as the paratha recipe blogged on thhis blog
In a mixing bowl add half tsp of carom seeds,salt as per taste,drumstick leaves one cup,pinch of turmeric,one fourth tsp oil,pinch of red chili powder,one cup of flour  and knead to mix a smooth dough ,divide the dough into equal sized lemon sized balls,flatten each ball and roll out in the shape of chapathi,heat a pan,and cook the paratha till its brown on both side.
serve warm

Linking this post to
The Weekly Story week  6 hosted by Colours Dekor.
Thats all guys ,wish you all happy week ahead,.

Curried Goat Meat with Potatoes - Aloo Ghost

Last week i read this article by on Hindustan Times Brunch by Vir Sanghvi titled Whose Goat is it anyway ? In this article author has clearly stated that the meat cooked in  Indian restaurents is goat meat but the chef are reluctant to admit or to even write in the menu card just because they dont want to offend foreigners so instead of goat meat they write lamb meat  ,i have tried lamb meat but i never liked the taste so when i discovered that fresh goat meat is available in Singapore thanks to Teeka Market i was really elated,,,;-)since then i have really enjoyed cooking  curried goat meat in various ways then i read some months back that red meat is not good for health ,but after reading the above mentioned  article  my belief has changed ,article states that goat meat is sustainable meat from animals that thrive on pasture and a pound of goat meat has two third the calories of a pound of beef and goat has half the saturated fat of chicken.

Another article which i read today in Today Online states that eating curry once or twice a week could stave off Dementia .Article further states that Curcumin  chemical found in Turmeric helps in fighting Alzheimer Disease .Other health benefit of Turmeric is it aids digestion ,helps fight infection and guards against heart attack.Today while cooking this curry i accidentaly added turmeric powder as it was not needed ,that time i recalled the article which i had read in the morning,..;-)
Coming back to todays post sharing with you all

Recipe of Curried Goat Meat with Potatoes
Recipe source adapted from India Cookbook
Ingredient
Goat meat half kg
vegetables
potato three peeled and cubed
onion three chopped
tomato two chopped
garlic clove crushed three
ginger half inch crushed
green chili one chopped
whole masala
cumin seed one tsp
bay leaves crushed three
cinnamon stick one crushed
six clove
green cardamom four crushed
black cardamom three crsuhed
mace i didnt add
powdered masala
one tsp coriander powder
one tsp cumin powder
one tsp red chili powder
one tsp garam masala powder
one tsp turmeric powder
salt as per taste
oil to cook

Procedure
heat one tsp oil in non stick wok
lower the flame and add crushed bay leaves and cumin seed
let it splutter and add chopped potato
keep frying till the potatoes start turning brown
remove from flame with  slotted spoon and
drain on kitchen towel.
In the same add chopped onion and fry till they become mushy
add cinnamon,cardamon and clove ,followed by chopped ginger,garlic and green chili
after two mins add powdered masala and salt fry for two to three mintes
add goat meat  pieces and chopped tomatoes ,fry for two minutes
and let it simmer for five minutes
transfer the content to pressure cooker and pressure cook for 5 to 6 whistles
once done add the fried potatoes and pressure cook for one more whistle
add chopped coriander leaves and serve warm with rice and chapati

Other Curried Goat Meat  Recipes Blogged at Asan Khana
Lal Maas
Rogan Josh
Bund Ghost
Kesar or Pista Wala Mutton Curry
Kali Mirch wala Mutton Curry
Linking this post to
Hot and Spicy Treat Food Event  hosted by Food Corner

Whats your preference friends ?
Thats all friends,wish you all happy Weekend ahead
take care and happy Blogging,..

Weekend Cooking - Rogan Josh

no one likes to sit with a sprained leg when theres so much to do,specially with Festival around and a trip to India for Deepawali,but yesterday i slipped some stairs and sprained my leg ,so now i am just contemplating how i gonna manage Karwa Chauth,packing for trip and so many other endless things,coming back to todays post sharing with you all recipe of Rogan Josh ,which is curried lamb or goat meat originating from Kashmir ,i omitted the use of saunf ad ginger powder as i didnt had ,i didnt had degi mirch so i replaced it with normal red chili powder. dont know how authentic this recipe is but i truly luved it,this one is perfect for weekend meal or for a get together,..:-)

Paired the curry with plain rice,salad and chapathi .

Recipe Name Rogan Josh
Recipe adapted from Neeta Mehtas Book
Preparation time
Cooking time
Ingredient
goat meat half kg
whole masala
clove five
cinnamon half inch
black caramom four
bay leaf crushed four
paste
ginger garlic paste two tsp
paste of five onions
powdered masala
one and a half tsp red chili powder
half tsp pepper powder
green cardamom powdered one tsp
salt as per taste
pinch of saffron dissolved in warm water
half tsp asafoetida dissolved in one tsp water
oil/ghee to cook
curd half cup

Procedure
Heat two tbsp oil in non stikc wok
add whole masala and let it splutter
lower the flame and add paste
keep frying till the paste is cooked
add hing water followed by mutton pieces
keep stirring till the mutton becomes brown from all sides
add salt,red chili powder,black pepper powder and keep stirring
reduce the heat add powdered cardamom and curd
keep stirring till it starts boiling
add water transfer the content to a pressure cooker
pressure cook for two to three whistles till the mutton becomes tender.
add saffron and let it simmer ,serve warm with chapati ,rice and salad.

 Linking this post to
 The Weekly Story 52 hosted by Colours Dekor.
 Thats all friends,wish you all happy week ahead,
 take care and happy blogging.

Lal Maas - spiced goat meat curry

I had this last when we went Jaipur in year 2008
Somas post brought back memories
so when i saw the recipe in a cookbook
i had to try this ,..;-)

Recipe name Lal Maas
Recipe source cookbook
Preparation time 30 mis
Cooking time one hr
Ingredient
Goat meat 500gm
onion chopped three
garlic clove chopped eight
green cardamom four
balck cardamom six
dried red chili 12
cumin  seed one tsp
turmeric powder half tsp
coriander powder half tsp
curd half cup
salt as per taste

Preparation
- soak dried red chili in water 15 mins
deseed and keep aside.
- In a mixing bowl mix dried red chili,cumin seed
turmeric,coriander,curd and salt
keep aside for 10 mins.
Procedure
Heat one tbsp oil in non stick wok
add garlic and fry for 2 mins
followed by chopped onion and cardamom
once onions start changing colour add
goat meat and fry for 10 mins
remove the pan from heat add curd mixture
mix and return to the flame
keep stirring till oil is seen along the sides
add oen and a half cup and cover and cook
or pressure cook for two to three whistles till meat is cooked.
serve warm with Naan or Rice.

This platter os joining
- Iftar Night hosted by Jabeens Corner
- Joy from Fasting to Feasting Season 4 hosted by Kitchen Flavours
Thats all friends,wish you all happy weekend ,.;-)