Hot & Spicy Mutton Pepper Chops

I have tried this recipe so many times. The best part of this recipe is the flavour of freshly grounded spices and it was well seasoned and was not overpowering at all. It may be served as a thick curry by adding a bit more water or as a dry dish…It was easy, fairly quick, tasted wonderful and it is a quite spicy! So please feel free to adjust the spice level to suit your requirements. I share only the best with you, because you deserve only the best! This recipe is a definitely a keeper! So go ahead and try this and enjoy it with some rice or Chapati/Tandoori Roti.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Ingredients for marination:

• Goat Mutton Chops : 1/2 kg

• 4-5 chopped green chillies

• 1 Tsp grated garlic

• 2 tsp thickly grated ginger

• Chopped fresh green coriander leaves

• 1 cup thick curd (hung curd would be better)

Wash the chops with water and drain the water. Add the above ingredients and let the chops be marinated for at least 40 minutes.

Ingredients for gravy:

• ½ tbsp refined oil

• 4-5 cloves

• 8-10 whole peppercorns

• A stick of Cinnamon(Dalchini)

• 1 piece of black cardamom(Moti elaichi)

• ¼ tsp grated garlic

• 1 tsp coriander powder(Dhania powder)

• ½ tsp dried fenugreek leaves ( kasuri methi)

  Salt to taste

• 4 tsp melon seeds grounded

• 4 tsp paste of poppy seeds -

  (Roast the seeds on griddle, dry and cool it and make a paste OR soak the poppy seeds in 1/3rd cup of

  water for 2 hours and then make a paste

• 1 cup milk

• Chopped fresh green coriander

Method of Preparation:

• Place pressure cook on flame. Heat oil.

• Add cloves, peppercorns and black cardamom. Saute for a minute. (Note: Make sure not to burn the

  spice, stir continuously to avoid burning.)

• Add grated garlic. Stir and add the marinated chops.

• Cook on high flame till becomes dry and starts taking a light blackish/dark brown colour.

• Add ½ cup of water

• Mix well and keep sautéing till the mutton pieces are well coated with Masala

• Add dhania powder and crushed Kasuri methi

• Add ½ tsp of black pepper powder. Mix well and add 2 cups of water.

• Cover and let it cook in the pressure cooker

• Pressure cook for 7 minutes after the first whistle

• Once the pressure is reduced cook on high flame till the gravy starts to thicken. Continue cooking for

  another 5 minutes or till almost all the liquid is gone from the pan and the mutton pieces are well coated 

  with the remaining gravy.

• Add poppy seeds paste and melon seeds

• Cook for 1-2 minutes and add ½ cup of water and 1 cup of milk

• Continue to cook on slow flame till the gravy thickens

• Add the lemon juice and mix well and immediately remove from the flame. The dish will get a darker

  shade once it rests.

• Garnish with red onion rings and chopped green coriander

• Serve hot with Rice ,chapati or Tandoori Roti...Enjoy!

• You may adjust the spiciness by increasing or cutting down amount of chilli powder and pepper

  powder.

Lababdar Murgh Reshmi Kebab

Lababdar Murgh Reshmi Kebab

Lababdar Murgh Reshmi Kabab is a mouth melting chicken kebab recipe in which boneless chicken chunks are marinated in unique preparation of cream, yoghurt and spices to get the delicious and juicy kebab dish. The chicken is juicy and oozing with flavours….EnjoyJ

Prep Time: 10 minutes

Cooking Time: 15-20 minutes

Ingredients:

·         1/2 kg medium sized boneless chicken pieces washed and drained

·         1 tsp finely grated garlic (avoid using readymade paste, the fresh crushed garlic adds to the flavour)

·         1 1/2 tsps finely grated ginger

·         4-5 green chillies finely chopped

·         4-5 tsps lemon juice

·         1tsp of fresh hung curd/yoghurt

·         3-4 tsps of double cream

·         1 tsp coriander powder

·         Salt to taste

·         3 tsps of Maida or self raising flour

·         A pinch of cardamom powder

·         2-3 tsp of oil

·         Handful of chopped green coriander

Preparation:

·         Prick each chicken piece a few times with a fork. This helps to absorb flavours.

·         Mix the ingredients – green chillies, garlic, ginger, coriander powder, lemon juice and salt in a bowl.

·         Mix the paste prepared above and rub on chicken pieces making sure to coat each piece well

·         Add cream and cardamom powder place in an airtight box for 5-6 hours in the refrigerator.

·         Add maida and oil and again let it rest for 10-15 minutes.

·         Preheat the oven to 200º C (it is supposed to be very hot). Tandoor is always very hot, so your oven must be pre-heated to maximum for tandoori dishes

·          Spray some oil on the pieces.

·         Place chicken pieces on the skewers (Tip - Keep the wooden skewers into cold water for 5 minutes before placing the chicken pieces on it) or make round balls with wet hands to arrange them on the griller plate. Kindly ensure that the plate is greased with oil before placing the chicken pieces. Place the tray in the middle shelf and cook in the hot oven, until crisp and brown coloured. The time varies for different ovens but it usually takes around 10-15 minutes in a preheated oven. You may need to turn the pieces over half way through cooking so that all the pieces are evenly cooked. Avoid opening the oven repeatedly as you lose the heat generated.

·         For the last 5 minutes of cooking increase the oven temperature to 300º C so that the tandoor flavour can be obtained.

·         Squeeze lemon juice and sprinkle Chaat Masala over the pieces just before serving. Serve hot, arranged in a platter with Dhaba Salad and green coriander chutney.

Note : You can try this recipe with Paneer also.

Tandoori Murgh

Tandoori Murgh

It is famously said that the sense of smell is one that creates and fosters your appetite and Tandoori Murgh is one of the most popular non-vegetarian dishes in any Punjabi household. This dish is usually made in a typical clay oven used in North India called Tandoor but it’s not necessary …it can be prepared in any type of griller or oven. All that matters for this dish are the correct spices and the proper overnight marination of the chicken.

Prep Time: 15 minutes

Cooking Time: 25-30 minutes

Ingredients:

·         1 kg medium sized chicken pieces, skin removed, washed and drained

·         1 1/2 tsps finely grated garlic (avoid using readymade paste, the fresh crushed garlic adds to the flavour)

·         2 tsps finely grated ginger

·         1 tsp red chilli powder

·         1 tsp coriander powder

·         Salt to taste

·         1 tsp of homemade Chaat Masala*

·         3-4 tsp lemon juice

·         3 tsp vinegar

·         2 tbsps hung curd

·         ¼ tsp cardamom powder or 4 pieces of cardamom crushed

·         A stick of Dalchini or Cinnamon

·         A pinch of orange colour (optional)

·         3 tsp of oil

Preparation:

·         Prick each chicken piece a few times with a fork. This helps to absorb flavours.

·         Mix all the ingredients well except chicken pieces in a large, shallow dish to form a thick paste.

·         Mix the paste prepared above with chicken pieces, making sure to coat each piece well and place in an airtight box and leave overnight (preferred) or atleast for 6 hours minimum in the refrigerator.

·         Preheat the oven to 240º C (it is supposed to be very hot). Tandoor is always very hot, so your oven must be pre-heated to maximum for tandoori dishes

·          Spray some oil on the pieces.

·         Place chicken pieces on the tray in the middle shelf and cook in the hot oven, until crisp and burnt orange coloured. The time varies for different ovens but it usually takes around 25-30 minutes in a preheated oven. You may need to turn the pieces over half way through cooking so that all the pieces are evenly cooked. Avoid opening the oven repeatedly as you lose the heat generated. You may need to drain off the excess liquid from the cooking tray halfway through, so that the cooked chicken is not moist.

·         After 20 minutes of cooking increase the oven temperature to 300º C so that the tandoor flavour can be obtained.

·         Squeeze lemon juice and sprinkle Chaat Masala over the pieces just before serving. Garnish with chopped coriander and lemon wedges. Serve hot, arranged in a platter with Dhaba Salad and green chutney.

Chaat Masala:

·         ½ tsp black salt or kala namak

·         ½ tsp black pepper powder

·         ½ tsp roasted jeera powder

·         ½ tsp Amchoor powder or dry mango powder

Mix all the above and store in an airtight container.

Dhaba Salad:

·         Slices of onion rings washed

·         Salt and red chilli powder to taste

·         Lemon juice

Mix all the above and add chopped coriander.

Enjoy this dish....

Chilli Garlic Bread

Chilli Garlic Bread

A quick and tasty anytime snack……read on to discover how to make easy chilli garlic breadJ

Prep Time: 5 minutes

Cooking Time: 10-15 minutes

Ingredients:

·         1 French loaf cut in slices

·         200 gms butter

·         3 cloves of garlic

·         3 green chillies

·         Salt to taste

·         Black pepper crushed

·         ½ tsp dried Italian herbs

Preparation:

·         Grind garlic and chillies in a grinder

·         Add salt, black pepper and Italian herbs to the grinded garlic and chillies

·         Mix this mixture with the butter

·         Spread this on the bread slices

·         Preheat the oven to 180 degrees

·         Arrange the slices on the baking tray and bake till golden brown

·         Garnish with chopped coriander or parsley and serve hot.

Spicy Egg Pakoras

Spicy Egg Pakoras

Egg pakoras have been one of my favourite evening snacks since my childhood. My mother used to prepare them whenever we had some unexpected guests at home and they have been a great hit since then so here I go into the kitchen to refresh those childhood days’ experiences. You will remember these tasty treats are easy to make as an appetizer or snack.

Prep Time: 10 minutes

Cooking Time: 15-20 minutes

Ingredients:

·         Eggs(hard boiled) 4

·         Gram Flour 1/2 cup

·         Carom(Ajwain) seeds 1/2 tsp

·         Garlic Cloves(ground) 3

·         Salt & chilli powder to taste

·         Water 1 cup

·         Oil to fry

·         Chaat Masala (optional) to sprinkle

Preparation:

·         Peel and cut boiled egg into four slices.

·         Arrange them on a plate and sprinkle little salt and red chilli powder on eggs.

·         In a bowl take gram flour salt, chili powder, grounded garlic paste and make a thick batter using water.

·         Heat oil in a kadhai.

·         Dip each egg piece in the batter and deep fry till golden brown on medium flame.

·         Serve egg pakora hot and sprinkle chaat masala.

·         Enjoy with mint chutney or ketchup.

Pineapple soufflé

This sweet dish is very quick and tasty to make…

Prep Time: 20 minutes

Cooling Time: 6 hours or overnight in the refrigerator

Ingredients:

·         1 tin evaporated milk

·         1 tin Pineapple chunks

·         200 ml cream

·         1 pack of pineapple jelly

·         6-8 Tbsp castor sugar

·         ½ tsp of pineapple essence

Preparation:

·         Pour evaporated milk in a bowl and whip it.

·         Prepare jelly according to the instructions on it.

·         Dissolve the jelly crystals but do not refrigerate

·         Lightly beat the cream

·         Add castor sugar, pineapple essence, beaten  cream and liquid jelly to the evaporated milk

·         Chop the tinned pineapple slices

·         Mix gently with the whole mixture

·         Pour in shot glasses and refrigerate for 6 hours and serve chilled.

·         Decorate with glazed cherries if you want….