Mutton Pickle ( Gosht Ka Achar ) Recipe

Mutton Pickle ( Gosht Ka Achar ) Recipe

Mutton pickle or Gosht ka Achar is very yummy and mouth watering pickle make it and keep in airtight container then keep in fridge it is good in condition for 6months.. 

Let's start making it.

Ingredients : 

Mutton clean and washed - 1 kg 

Lemon -  10 to 12

Ginger garlic paste - 2 tsp 

Chilly powder - 1/2 cup + 5tbsp 

Tumeric powder - 1tsp 

Garam masala - 2 tsp

Salt - 5 tsp

For Pickle masala:

Cumin seed (Zeera)- 2 tsp

Kalonji - 2 tsp

Coriander powder - 2 tsp 

Other ingredients :

Oil  - 600 ml 

Dry red chilly - 6 to 8

Garlic chopped  - 20 to 25 cloves 

Curry leaves - hand full

Cumin seed - 1 & 1/2 tsp

Kalonji - 1/2 tsp

How to make :

Cut the mutton in small pieces .

   Add the juice of 4 lemons keep in fridge for atleast  2 to 3 hr.

Add 2 tsp ginger garlic paste, 2 tsp chilly powder, 2 tsp salt , 1 tsp turmeric powder, 1 tsp garam masala powder.

Mix well keep on gas flame close lid cook it on medium heat for 30 min or till water reduce from it .

Untill then Dry roast the cumin seed and kalonji for pickle masala.

Add roasted cumin seed and kalonji in mixy jaar then add 2 tsp coriander powder in it . grind it till fine pickle masala powder is ready. 

Water is reduced from mutton now take out it in bowl and keep aside .

      Heat the 600 ml oil in pan .

When oil is heated add 1 & 1/2 tsp cumin seed and  1/2 tsp kalonji in it fry for 1 min.

Now add dry Red chilly in it fry for 2 min.

After that add chopped garlic cloves and curry leave fry for 2 min.

Now add mutton pieces and fry for 5 to 7 min on medium flame. Then switch off the gas flame.

Now add remaining 3 tsp salt.

           Add grinded Pickle masala.

Add 1 tsp garam masala.

Add 1/2 cup + 3 tbsp chilly powder.

Mix all very well. let it cool down completely.

After that add juice of 6 to 8 lemons. Mix very well take out in an airtight container.
Keep it in the fridge. It is good in condition for 6 months.

Veg Mayonnaise

Veg Mayonnaise 

Mayonnaise is specially used for spread on sandwiches ,burgers  , rolls and frankies you can also  use it for pasta making . 

you can also make nonveg mayo just use an egg instead of milk. today I'm going to show you how to make veg mayonnaise.

Ingredients : 

Cold Milk - 1/4cup

Sugar - 1/4 tbsp

Salt - 1/2 tsp 

Oil - 4 tbsp

Vinegar or lemon juice - 1/2tsp

Black pepper pwdr pinch off

Description : 

Add all ingredients in mixy jaar,  grind till thick mayo is ready . pour on airtight container keep in fridge. 

Chicken Dalcha or daal gosht Recipe

Dalcha or daal gosht is very delicious curry specially in Pune (Maharashtra) . In Pune Muslim wedding menu is incomplete without Dalcha. Specially Dalcha made with lentils ( Pulses or daal) , meat and Chuka bhaji ( type of a green leafy vegetables) . But today I make it with chicken and  without Chuka bhaji . So let's start making.

                           Ingredients :

Orange lentils ( Masur daal ) - 1/2 cup
Split pigeon peas ( toor daal ) - 1/2 cup
Split green gram ( moong daal ) - 1/2 cup
Tumeric pwdr - 1 tsp
Salt - 1/4 tbsp or as per taste
Chilly pwdr - 1 tbsp or as per taste
Oil -  3 tbsp
Onion - 3 chopped
Tomato - 4 to 5 chopped
Chicken - 1/2 kg clean and washed
Bottle gourd ( Lauki) - 1 remove skin and cut in pieces
Dalcha or daal gosht masala - 1 tbsp
Ginger garlic paste - 1 tbsp
Dry fenugreek leaves - 2 tbsp roasted and crushed
Fennel pwdr- 1/2 tbsp
Dry mango pwdr - 1/2 tbsp
Mint leaves - chopped hand full
Coriander leaves - chopped hand full
Water - as required

               Description with pic :

Washed the lentils or pulses and soaked it for 15 min.

Now boil or cook it with some tumeric pwdr in pressure cooker adding 1 glass of water make the daal take 3 to 4 whistle and keep aside.

In pressure cooker heat the oil

Add onions in it fry till golden brown in color

Now add ginger garlic paste tomato and chopped bottle gourd

Add salt and chilly pwdr mix all very well 

Now add chicken pieces , mint leaves and coriander leaves mix well.

Add cooked lentils (daal)

Add water as required

Add dalcha masala, dry fenugreek leaves, fennel pwdr mix well

Now add dry mango pwdr mix very well close lid and take 4 to 5 whistle

After taking 5 whistle pour  the Dalcha in pan and close the lid cook it on low flame for 20 min.

Dalcha is ready serve with rice

Chicken Bird nest cutlet / Bird nest bites ( Ramadan special)

Chicken Bird nest cutlet

Cutlet is a very tempting snack . Varieties of cutlet make during Ramadan. Some ago I shared the recipe of Russian cutlet now I post the Chicken Bird nest cutlet which is Simply made but very delicious with paneer eggs . So let's start with.

Ingredients:

For boiling chicken:

1. Chicken - 1/2 kg 

2. Tumeric pwdr - 1 tsp

3. Salt -1/4 tbsp

4. Ginger garlic paste - 1 tbsp

For cutlet tikki:

1.boiled chicken - which is mentioned up

2. Potatoes - 4 boiled

3. Salt - 1 tsp

4. Chicken masala - 1/2 tbsp

5. Green chilly paste - 1 tbsp

For eggs :

1 . Grated Paneer - 2 tbsp

2.  Mashed potatoes - 1 tbsp

3. Salt - 1/2 tsp

Other Ingredients :

1. Vermicelli ( sevai) and beated egg - for               coating

2. Oil - for deep frying

3. Coriander leaves and mint leaves - for               garnishing

4. Tomato ketchup - for serving

Description how to make:

Boiled the chicken, grind it don't over grind grind just for 1 sec. Mashed the potatoes. 

Mix all ingredients mentioned in up for cutlet tikki. Make tikki press in between with the help of finger tip it looks like nest keep a side. Now prepare the coating mentioned up in other

Ingredients. Heat the oil in pan for deep frying, fist coat the tikki in egg then in vermicelli and fry from both side till golden brown in colour. Keep aside. 

             Now prepare the eggs, mix all ingredients which is mentioned up in eggs ingredients, make the egg and fry it only for 1 min don't over fry. 

             Garnish the cutlet with mint leaves , coriander leaves and eggs serve with tomato ketchup.

Kheema samosa with tip

How to make Kheema Samosa 

                with hidden tip

                     *Ramadan Special*

Samosa is very famous snack which is making during Ramadan for iftari. People make samosa with so many types but today I'm going to make it in simple way. With tip. Kheema samosa is very delicious recipe. So let's start making it.

_____________________________________________

Ingredients :

*For samosa sheet ( Patti) :

1. Plain flour ( maida ) - 1/2 kg

2. Salt - 1/4 tbsp

3. Oil - 1 tbsp

4. Water - as required for making dough.

*For samosa filling :

1. Mutton /Chicken minced (Kheema) boiled with some salt and tumeric pwdr - 1/2 kg

2. Cabbage - chopped - 1 bowl

3. Dill (Shepu bhaji) chopped - 1 bowl

4.onion chopped - 1

5. Green chilly paste - 1 tbsp

6. Salt - 1/4 tbsp

7. Oil - 1 tbsp

*Other ingredients :

1. Oil - for deep frying

2. 1 tbsp maida + some water - for samosa packing

3. Tomato ketchup - for serving.

How to make :

For making dough keep all ingredients in bowl  is mentioned in samosa sheet ( Patti )

Add little by little water and knead we'll make soft dough for it. Close the lid keep aside for 15 min.

        Now come to making filling of samosa.

Switch on the gas flame keep pan on it. In pan add oil when it heat , add onion and saute for 2 min. After that green chilly paste saute. Now add minced ( kheema) salt mix very well add Dill ( Shepu bhaji) mix for 2 min . Now switch off the flame let it cool down completely.

           Now let's making Samosa sheets

 ( Patti). Knead the dough once again. Take 2 small size bowl from it, dust some dry flour roll the balls like puri size. Apply oil on both dust some dry flour on it, keep one up and pack from all side. 

            Now roll it like thin roti. Heat the tawa on gas, cook roti on it don't over cook remove roti from tawa and tap on it when it hot, do one of two. Keep one up the rotis fold thrice and cut it.

  Tip -    *Samosa sheets is ready you can make 6 samosa sheets in one time .* it saves your time and energy too. 

You can store the samosa sheets for 15 days in fridge place in airtight container wrapped with packing sheet.

              Our filling is cool down now add the cabbage in it and mix well.

             It's time to folding of samosa , fold the samosa like triangle shape. 

           Fill the Samosa and pack it with using batter which we make for samosa packing mentioned in other ingredients.

        Now heat oil in pan fir deep frying fry all samosas in it on medium flame. 

        Serve samosa with tomato ketchup.

                     

Seekh kabab. Without Tandoor and without oven

                Seekh kabab. Without oven 

Seekh kabab is made with any meat minced like chicken ,mutton and beef. But my favorite seekh kabab is made with mutton minced ( kheema ). 

 It is very delicious and flavourable seekh kabab on a skewer, are traditionally made on an outdoor grill over coals that add as much color as it does flavor to the kababs.
Today I'm going to show you how to make seekh kabab without an Oven, without Tandoor . In pan with less oil.

So let's start making kabab .

Ingredients :

1. Mutton minced ( kheema) - 1/2 kg ( boiled it with some salt and tumeric pwdr)

2. Onion - 1 big roughly diced

3. Green chilly - 2 if not spicy 

4. Ginger garlic paste - 1/2 tbsp

5. Salt - 1/4 tbsp

6. Meat masala- 1 tsp

7 .Egg - 1

8. Bread crumbs or toast crumbs - 2& 1/2 tbsp

9. Oil - for frying 

10. Mint leaves, onion and lemon- for serving

How to make

Grind boiled minced ( kheema)  first, now add all ingredients , accept frying and serving ingredients. 

Grind till fine paste. Take out mixture in bowl keep bowl in fridge for atleast 1 hr.

After 1 hr, take out the mixture from fridge take some portion shape and make the kabab, now skewer it,  make all kabab and skewer it . Keep the kabab in fridge for 1 hr. You can store it in fridge for 2 days wrapped with tissue paper place in air tight container.

After 1 hr. Add 1 tbsp of oil in pan heat it, place the kabab skewer in it and fry till golden brown from all side. Fry all kababs and keep aside.

    Now heat the coal , place the kababs in pan on other side heated coal also. Add little bit oil on coal. Close lid immediately smoke is coming out. Open lid when smoke is over , remove the coal from it. Close lid. 

Seekh kabab is ready , serve it with onion (cut round in shape) , lemon and Mint leaves.

Note : 

If you want to make it in IFB Oven  

Cook it on convection mode on 180 c 
For 20 min . 

Russian Cutlet. Russian Kabab

                       Russian Cutlet

Hi friends, Holy month Ramadan is coming soon, let's make something delicious and different on this Ramadan for Iftar.

People can eat varieties of food for iftar.

Today I'm going to make some special recipe for Ramadan's Iftar . The name is Russian cutlet. So let's start.

                   Ingredients :

1. Mutton / Chicken  - 1/2 kg

2. Small size boiled Potatoes - 4 nos

3. Carrot ( Gajar )  grated - 1 nos 

4. French beans ( Ghewda ) chopped- 5 to 6

5. Green Peas ( Matar ) - 1/2 bowl 

6. Coriander leaves ( Kothimir ) chopped - hand full

7. Green chilly paste - 1 tbsp or as per required

8. Salt - 1/2 tbsp or as per required

9. Ginger garlic paste - 1 tbsp

10. Garam Masala - 1 tbsp

11. 2 eggs - for Coating 

12. Vermicelli  ( Sevai )- for coating

13. Oil - for frying.

For serving :

1. Tomato ketchup / Green chutney

2. Mint leaves.

                    How to make :

Break the mutton peace and grind it. Mash the boiled potatoes .Mix all ingredients, don't add oil , vermicelli and egg . 

Make the tikki from mixture.

Keep aside. Take the vermicelli in one plate and beat the egg in another plate.

Heat the oil in pan. Coat the tikki first with egg then coat with vermicelli, now fry the cutlet tikki on medium flame till golden brown in colour from both side.

Take out on tissue paper and fry all cutlet tikki with same method. 

It's done serve hot with tomato ketchup and mint leaves. 

Enjoy Ramadan Iftari with delicious food.