BHUNA MUTTON GOSHT MASALA - STIR FRIED LAMB/MUTTON MASALA

AUTHOR : CHEF MOHAN 

BHUNA MUTTON GOSHT MASALA  (STIR FRIED /LAMB /MUTTON) 

Bhuna gosht literally means frying the meat with spices in pan,s traditional meat recipe made upof Lamb/Goat meat in slow cooking,So tasty n Yummy as side dish for flavoured rice or Indian flat bread (chapati) 

Main Ingradients  

1) Mutton 1 kg 
2) Sour curd/Yogurt 1/2 cup 
3) Garam masala powder 1 tbsp 
4) Red chili powder 1 tbsp 
5) Salt 2 tsp 
6) Zeera powder 1 tbsp 
7) Ginger paste 1 tbsp 
8) Garlic paste 1 tbsp 
9) Oil 3/4 cup 
10) Onion sliced 1 
11) Green chilies chopped 6 
12) Coriander leaves 1/2 cup
13)2 medium size Chopped tamatoes (optional)
14) 1 tbsp Brown onions 

METHOD 

1. Wash and clean the Lamb/Mutton meat.

In a bowl marinate meat with yogurt, chili powder, salt, zeera(Cumin powder) powder, garam masala, ginger and garlic paste.Turmeric,Coriander powder. 




2. Cover and marinate for 2 hours. 



3. Then cook the meat on slow flame, until its done and the water dries up.add brown onions(optional)  






4. Add oil in it and fry for 5 minutes, add chopped tamatoes (optional) until the oil separates. 



5. Add 1/2 cup of water in it ( or depending on how thin you want the curry) and cook on slow flame till it cooked.



Fry on very slow flame,cover the dish and keep stiring in between 

Cook till the gravy thickens and mutton becomes tender and juicy 

Add Gram masala and red chilli powder (1/4 spoon) 
when the gravy thickens,then switch off the flame 




Serve Hot with Chapatis,Roti,Naans,Afghani Roti or with Steamed Rice or with biryani rice. 

MASALA DOSA RED MASALA MIX RECIPE (MYSORE MASALA DOSA CHUTNEY)

AUTHOR : CHEF MOHAN 

This recipe is used as inner spread for mysore masala dosa /Dosai.this will double the taste of masala dosa,gives good colour too 

MAIN INGREDIENTS

(measuring cup 1 cup = 250 ml)

2 tbsp roasted chana dal (dalia) 

4-5 garlic

2-4 dry red chilies, soaked in warm water for 30-40 mins- adjust as per your taste preferences and depending on the type of chilies. for a hotter version add 3 to 4 dry red chilies.

1 tsp seedlees tamarind

¼ cup onion, roughly chopped (you may brown them if you dont like raw smell) 

salt as required

some water to grind the chutney

METHOD 

Take all the ingredients in a small blender or chutney grinder.



add very little water and grind to a smooth paste.


serve the red chutney as spread on  mysore masala dosa or any dosa. or simply as acomplishment with Dosa.


the above recipe will give a small bowl of chutney that is enough to be used a spread for 8-9 dosas.

NOTES

Please use onions which are not that pungent and are slightly sweet.

To avoid the pungency of onions in the chutney, you can also soak the onions in cold water for 15-20 minutes or saute the onions in little oil till translucent & then add to the chutney.


if you do not like the raw taste of onions or garlic, then just saute them in some oil and then add in the chutney.

Shelf life : this red chutney keeps good in the refrigerator for 1-2 days.

HOW TO APPLY RED MASALA MIX ON DOSA 

1)FIRST PLACE THE NON STICK DOSA TAWA /SKILLET ON MEDIUM FLAME




2)POUR BIG SPOON FULL OF  DOSA BATTER ON TAVA AND ROTATE IN CIRCULAR MOTION WITH BIG SPOON (ABOUT 12-14 INCHES WIDE)

3)COOK FOR TWO MINUTES ,

4)THEN APPLY RED DOSA MASALA ON DOSA (SPREAD EVENLY WITH SPATULA)
    SPRINKLE SOME GARAM MASALA ON TOP DOSA

5)NOW ADD POTATO FILLING IN THE CENTRE OF DOSA  -SPREAD IT EVENLY OR YOU MAY LEAVE AS IT IS .

































6),NOW ,TURN THE FLAME TO HIGH ,COOK FOR 2 MINUTES,REMOVE FROM TAWA 

AND SERVE HOT WITH COCONUT CHUTNEY ,GINGER CHUTNEY AND SAMBAR 

SIMPLE HOME MADE VANILLA ICE CREAM

Main Ingredients

2 1/2 cups full fat milk

1/2 cup sugar

1 tbsp cornflour

1/2 cup fresh cream

1 tsp vanilla essence

Method

Combine the cornflour and ¼ cup of milk in a small bowl, mix well and keep aside.



Heat the remaining 2¼ cups of milk in a deep non-stick pan, and allow it to boil on a medium flame for 7 minutes, while stirring occasionally.



Add the sugar and the cornflour-milk mixture, mix well and cook on a medium flame for 4 to 5 minutes,


while stirring continuously. Cool completely.



Once cooled, add the fresh cream and vanilla essence and mix well.


Pour the mixture into a shallow aluminium container. Cover with an aluminium foil



 freeze for 6 hours or till semi-set.


Pour the mixture into a mixer and blend till smooth.




Transfer the mixture back into the same aluminium shallow container. Cover with an aluminium foil andfreeze for approx. 10 hours or till set.




Scoop and serve

Note : You may find crystals in Icecream  in this method

 close the tray containing ice cream solution for freezing should be tightly sealed (it should be Air tight pack such as aluminium foil or any sealing sheet) 

Method 2

500 mls (2.5 cups) Full Fat Milk

1 Tablespoon Cornstarch (cornflour)

1.5 Tablespoons G.M.S (Glycerol monostearate) Available in bakery items stores

⅕ teaspoon C.M.C (Carboxy methyl cellulose)   Available in bakery items stores

2 Tablespoons Milk Powder

¾ cup Regular Sugar (adjust to suit your taste for sweetness)

1 teaspoon Liquid Glucose (optional - I did not use)

2 teaspoons Vanilla Extract / Essence

1 cup is around 200 mls / 200 grams
.

METHOD 

Bring milk to a boil and reserve about ¼ cup of the milk. Continue to boil the remaining milk mixture while stirring it.


 You should look for the mixture to reduce a bit which will help the ice cream to be creamier.

Add cornflour, milk powder, GMS and CMC to the reserved ¼ cup of mill and mix well. Set aside.


Add sugar to the milk and mix well. Continue to boil for another 8-10 minutes. Taste and adjust for sweetness, if required.


Lower the heat to medium flame. Slowly add the cornflour mixture to the milk and stir constantly. Keep stirring and you'll start to see that the mixture thickens.


Keep cooking and stirring till you have a thick sauce like consistency.



When you dip a wooden spoon into the mixture and it coats the back of the spoon, the mixture is done. You can switch off the flame.



This is a CRUCIAL step - Pass the mixture through a sieve / filter to catch any lumps. You should have a smooth, lump-free custard. 


This will give a smooth texture to the ice cream.

As the mixture cools, keep stirring constantly. This prevents a skin from forming on top.


Once the mixture is cool, add the vanilla extract / essence and mix well.

Pour into a shallow container (plastic or aluminum), close with a lid and freeze until almost set.


It will take about 3-4 hours. Make sure the freezer is set to coldest temperature.

Take the mixture out, add the cream and whip for 3-4 minutes until the mixture has doubled in volume and the ice crystals have broken up.

Again pour into the same container and freeze until set (3-4 hours)

again remove and whip for 3-4 minutes or until you have a smooth & creamy mixture.

Set it to freeze one more time. This time, you can reduce the freezer 


temperature to normal chillness and let the ice cream set for 5-6 hours.

Scoop and serve!

Notes

G.M.S (Glycerol monostearate) - GMS is a food additive used as a thickening, emulsifying, anti-caking, and preservative agent; an emulsifying agent for oils, waxes, and solvents.  It is responsible for giving ice cream and whipped cream its smooth texture.

C.M.C (Carboxy methyl cellulose) - CMC is a compound used for stabilizing ice creams and is available in specialty food stores or bakeries.

Use only as much as given in the recipe. Using excessive CMC can cause ice crystals in the ice cream

You may avoid GMS and CMC but you may get crystals in Icecream

GONGURA PACHADI/SORREL LEAVES PICKLE / CHUNEY/ AMBADA CHUTNEY

AUTHOR : CHEF MOHAN 


GONGURA PICKLE/CHUTNEY forms very important part in Andhra cuisine,Andhras identify them selves as Gongura loving race.so is the love for this leafy veggie in the state of Andhra pradesh (southern India) 

Main Ingredients:

4 big bunches fresh gongura leaves (red sorrel)
7-8 whole dry red chillis(de-seeded)
1 tsp methi seeds (fenugreek)
7-8 green chillis(less spice ones)
1 tbsp minapppapu (black gram dal)
1 tbsp senaga pappu (bengal gram dal)
1 tbsp coriander seeds
12-15 cloves garlic (peeled and lightly crushed)
4 tbsps oil
salt to taste

Tempering:/Tadka/Seasoning/Popu/Talimpu 

3 tbsp oil (yes,its 3 tbsps as its a pickle)
1 tsp mustard seeds
2 whole dry red chillis
10 curry leaves

Method 

Seperate the gongura leaves from the stalks and leave them in an open cool and dry place for 1 day so that the leaves wither.







After 1 day wash the leaves.Spread over kitchen towel.





Dry them on kitchen towel (no moisture to be present ,else the Pickle will get spoiled ) 








Heat 2-3 tbsp oil in a thick bottomed vessel.Add the leaves and fry them till rawness disappears and it 










becomes soft.Remove and cool.The fried leaves as shown in picture 






In the same vessel add 1 tbsp oil and add methi seeds and fry till light brown and then add coriander seeds,urad dal(black gram),channa dal (bengal gram lentil) and dry red chillis and fry stiring constantly till light brown.

Add the slit green chillis and fry for 2 minutes.Remove from fire and cool.







Grind these above ingredients with salt.








Grind to coarse powder 







Now add crushed garlic and the fried gongura leaves and grind very coarsely










It should not be soft

SEASONING /TADKA/POPU/TALIMPU 

Now heat 3 tbsps of oil in a pan and add the mustard seeds and let them splutter.Now add the whole dry chillis and curry leaves and fry for 20 seconds.











Remove from fire and add to the ground gongura pachadi along with the oil.This pickle does require  bit more oil like most pickles.









This particular pickle can be stored in the refrigerator upto 3-4 weeks and goes well with hot steamed rice and a liberal dose of ghee and sliced raw onions.

Notes:

we have  used the red stemmed variety of leaves which is more sour than the white stemmed.If you are using the leaves of the white stemmed variety,you can add approx 1-2 tbsp tamarind extract while 

MOONG DAL HALWA - SPLIT GREEN GRAM DESSERT - STEP BY STEP RECIPE

MOONG DAL HALWA - RAJASTHANI SPECIALITY is very simple dessert with minimum ingredients,Simple to cook too yet soo delicious 

MAIN INGREDIENTS :

100 gms Moong Dal (Split Green Gram)
200 gms Ghee (Clarified Indian butter)
100 gms Sugar 
1/2 glass Water 
10 pieces Badam (almonds)
5 pieces Pista
4-5 Currants
1-2 tsps of Chick pea flour (Besan)
Few drops of Rose Water or any essence 
1/2 tsp cardamom Powder (Ilachi powder) 
pinch of Food colour (permitted by your federal govt food agencies) -Optional 

METHOD :

Soak moong dal for 4-5 hours and drain ,keep aside .


 



 then grind it coarsely (please donot make it as paste) Make it as semi paste  and keep aside



Heat ghee in a pan and put the moong dal in it.add 1 tsp of Gram flour(Besan)




*******

Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.

Heat water in a pan, add sugar and boil the mixture till sugar melts


.
Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well.,Add Rose Water(Kewada water or any essence) Dry Cardamom powder. 



Remove moong dal ka halwa from the flame and place it in greased plate Cut it into shapes/squares and decorate it with chopped dry fruits. and Serve.



Notes : 

****** Those who like khowa/Mawa or evoporated Milk may add to the crushed moong dal at the time sauteing the dal.