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.
      

 

 

yet another harried weekend cooking story

These days I don't remember whats the date ,only when I am making my son do his homework I check the  phone for the date or I ask him,ya life has been so busy lately but still I manage to read books,listen to songs,paint and do other things which make my soul happy :-)
When my weekdays are like this you guys can imagine about weekend I have to time everything this much time for cooking ,then two hours for sitting with my son for the homework and test preparation and thus it goes on, this weekend I thought of preparing masala omelet as had some wholewheat buns so the breakfast was planned in a minute thankfully had some eggs in the fridge and green mango and mint chutney paired with a big mug of coffee

by noon after slogging off with my son for two hours I had to plan the lunch ,had thawed goat meat so thought of preparing the same ,this one is a real simple recipe with Shan Pulao Biryani Masala which I always keep in the pantry for such situations this is how I prepared the curry
Recipe name Mutton Curry with Shan Pulao Biryani Masala 

Ingredient for the marination 
goat meat 500 gm
half packed of shan pulao biryani masala
curd half cup
Ingredient for the curry 
paste of two onion
sliced onion one
ginger paste three tbsp
garlic paste three tsbp
tomato one cubed
green chili one sliced
cumin seeds half tsp
oil to cook one tbsp
Preparation 
In a mixing bowl mix the goat meat with the shan pulao biryani masala and curd ,
keep aside.

Procedure
heat oil in non stick wok ,once hot lower the flame add cumin seeds,
once it starts spluttering add the ginger garlic paste
keep stirring till it starts changing colour
once it is brown add the sliced onion followed by the onion paste
keep stirring till it becomes brown and oil is seen along the sides
add the marinated goat meat and keep stirring for 5 to 10 minutes
cover and cook for 15 minutes
(,in those 15 minutes prepare rice,clean utensils and cut salad)
after 15 minutes add the cubed tomato and green chili let it simmer for 10 minutes
transfer the content to a pressure cooker and pressure cook for one to two whistles
(dont wash the wok in which meat was cooked if preparing jeera rice )
serve warm with bowl of Jeera rice and readymade paratha :-)
ready made paratha is always there for such situations in my fridge :-)

For the Jeera rice 
cooked rice one cup
onion one sliced
cumin seeds half tsp
salt as per taste
oil to cook
how I prepared
heat one tsp oil in the same wok in which meat was cooked add cumin seeds and let it splutter
add sliced onion and let it brown evenly add pinch of salt and cooked rice
fry for five minutes and serve warm with the curry.

If by any chance you have leftover meat curry use it next day as pizza topping just the way I did,
thaw the dough for two hrs,roll it out spread pizza sauce on it followed by shredded curried goat meat and mozarella cheese
bake in a preheated oven for 10 minutes till its done.

and ya after having this my son was satiated.:-)
thus this ends another harried weekend cooking story
thats all guys see you all soon
wish ya great week ahead

and thus I prepared Nakli Anda

me - "I gonna preparae Nakli Aanda."
hubby -" u wont be able to."
me - "u know about it?"
hubby -"ya it would be difficult for you."
me-" whats difficult in it.?"
hubby-" leave it ,you cant do it."
Next day while chatting with my mother on skype
me- " is the recipe of Nakli Aanda very difficult?"
mother -" no who said so?"
me -" hubby ,he told i wont be able to prepare it."
mother -" no you can do it"
me with a sigh - "okay tell me the recipe,...."
mother -" prepare ,...
thus I followed the recipe as told by my mother and prepared Nakli Aanda just the way it was prepared at my Nani's home whenever we visited her.

Recipe name Nakli Anda/Rice flour dumpling stuffed with spiced gramflour
Recipe source Nani
Preparation time 30 mins 
Cooking time 30 MINS
yield eight anda/fried dumplings
Ingredient
Rice flour one cup
gramflour half cup
salt as per taste
oil to cook
half tsp each of coriander,cumin,turmeric and red chili powder
garam masala powder half tsp optional .
Preparation no 1 
Dissolve rice flour in one cup of water ,so that there's no lump
add more water if needed ,half tsp of oil and pinch of salt
heat non stick wok and pour the rice flour mixture
keep stirring till the water is absorbed and smooth dough is formed
remove from the flame and keep aside.

Preparation no. 2
dissolve gram flour in two tbsp of water ,half tsp of oil and salt as per taste
add the powdered masala mentioned above and mix to form a smooth paste
add more water if needed .
heat non stick wok and pour the gramflour mixture
keep stirring till the water is absorbed and smooth mix is formed
remove from flame and keep aside.

Procedure
Grease pam and take lemon size dough from the rice flour dough
flatten it and keep aside,
make a marble shaped ball of the gramflour mixture
place it on the flattened rice flour dough
seal the edges and give it oval shape
do the same for the rest of the dough
heat oil in kadhai ,one hot lower the flame
fry the rice flour dumplings /aanda
till brown and crispy
serve warm with chutney.

Linking this post to
The Weekly Story week 1 hosted by Colours Dekor.
Thats all guys ,wish you all happy week ahead
take care and happy blogging.

Thali with Kashmiri Shami Kabab,Ajwain Paratha,Bathua Raita and Mint and Coriander Chutney

Its been so long since i prepared Kabab at home ,
so when i saw this simple recipe of Kabab
i thought of preparing the same
paired the same with Ajwain Paratha ,Bathua Raita
and Mint & Green mango Chutney  and Coriander Chutney



Kabab Thali

 Recipe NameKashmiri Shami Kabab
Recipe Source
Ingredient
Minced Goat Meat 500kg
onion one chopped
ginger garlic paste one tbsp
dried kasturi methi leaves one tbsp
mint leaves chopped one tbsp
coriander leaves chopped two tsp
salt as per taste
garam masala powder one tbsp
oil to cook

Preparation
Mix all the ingredients in a miixng bowl
and keep in refrigerator for half an hour
Procedure
The recipe called for shaping the minced meat on skewers
but instead of that i shaped them in patty shape
heat oil on grill pan ,once hot lower the flame
and place the patties ,keep turning till its brown from boxth side
serve warm with paratha ,raita ,chutney and some salad on side.
For Bathua Raita
Ingredient
Bathua leaves one cup
green chili
salt as per taste
curd whisked one cup
Procedure
heat water in a saucepan
once it starts boiling add the bathua leaves
and let it simmer for 5 to 7 mins.
once done drain the water and let the leaves cool down
make a smooth paste of the boiled leaves and green chili
mix the bathua paste in whisked curd and seasxon with salt
serve with paratha and kababs.


Kashmiri Shami Kabab

 This Thali is joining
Kabab Mela hosted by Srivalli of Cooking for all Seasons.
Thats all friends,wish you all happy week ahead
take care and happy Blogging