Aloo Gosht in Karim's Style

Karim hotel's one of the best dish is Aloo Gosht, and this is our all time favourite from karim's ..:-)
Master chef Pankaj Bhadouria once showed the way how to make the famous Aloo Gosht in Karim's style....After watching the show, my hubby insists to make that at home the next sunday, so i tried and the outcome s just WOW, the taste, looks almost everything is similar to what we had at the famous restaurant..

Aloo Gosht

So  i am sharing the recipe for all of you to try it out...plz check it out at my website..Looking forward to ur lovely comments and suggestions.....:-)

Rajasthani Laal Maas

Laal Maas that literally translates to Red Meat, which is a royal treat of rajputana kitchen..Its a perfect spicy, hot, very delicious aromatic recipe for a cold winter night..but people with weak stomach, plz avoid it, as it is a very hot(both chilli hot and spice hot)dish...But me and my family love the taste of this dish a lott..So i love to share it with u all...:-)

Cooking Time-1hr
Serves-4


Ingredients


1 Kg Mutton(Cut in to medium sized chunks)
3tbsp Dry Red Chilli paste
5-6 Whole Dry red chilli
6-7 Crushed Dry red chilli
1 1/2 cup Ghee
1/2 cup Curd
1 tbsp Garlic paste
7-8 Green Cardamom
3-4 Black cardamom
2'' Cinnamon stick
1 tsp Cumin seed
3 Bay Leaves
4 Medium sized Onion-sliced
7-8 Cloves of Garlic-chopped
3 tbsp Coriander Powder
Salt to taste

Method


Heat ghee in a heavy bottomed vessel/Handi.
Add bay leaves, green cardamoms, black cardamoms, cinnamon, cumin seed and chopped garlic.
Saute for 2-3 mins and add sliced onions and again saute until they become golden brown.
Add mutton pieces, red chilli paste, salt, garlic paste to the above and saute for 5 mins.
Now add curd, coriander powder, crushed red chillies .
Cover the lid and cook stirring in between.
Cook till the mutton pieces become tender.

Then add whole dry red chillis and cook for 2-3 mins more.
Serve hot with rice/biriyani/roti/paratha/naan...enjoy..:-)

Mutton Achari & Some Good News

Sorry to all my friends for not posting any recipe in the passing days as i was a bit busy with my lil kid..He is now 1.6 yrs old and he just wanna roam and explore all over the house..so u can understand how it is with a me...hee hee im nt complaining at all..as im really enjoying all his questions,his lil clear/unclear words, half sentences he utters, his lil steps of dance while listening music...i really enjoy every bit of his activities..and thats the reason i cdnt blog more...But today after making a gr8 recipe, i just cdnt stop myself from sharing it with all of u...so now im here to blog again after my son went to sleep.... :-)

The dish, Mutton Achari is a  hot and tangy mutton cuisine from the Awadh region of Uttar Pradesh, India....Some days back, when i was just changing the channels in TV, I saw  Mutton Achari cooked by one participant in a cookery show called Master Chef - I..after seeing, i just made my mind to cook this..and it really turned out as a very tasty and yummy recipe..I just made lil verifications with the chilli part as me and my hubby cdnt eat too much chillies...any ways its enough talking now...
lets go to the recipe part..and here it goes:-

Ingredients

500 gm mutton
4 tbsp mustard oil
2 large chopped onions
2 tbsp ginger-garlic paste
6 dried red chillies(I used only 2)
1tsp garam masala powder
1 tbsp coriander powder
1 tsp saunth powder
1 tbsp cumin powder
1 tbsp whole garam masala
(Cinnamon, cardamom(green+black), black pepper, Cloves )
1 tbsp khus khus paste
mint leaves for garnish
salt and water

Achar masala:

1 tsp onoin seeds,
1 tsp methi seeds,
2 tsp mustard seeds,
2 tsp fennel seeds,
1/2 tsp Ajwain seeds,
2 tsp dry mango powder,
salt with 1 tbsp mustard oil.
12 green chillies (Achar wali)
(I used only 2)
12 cloves

Method
 
Dry roast and then grind to make masala powder from all the seeds written for Achar Masala..
Mix the above powdered masala with mustard oil and dry mango powder and keep aside, this is the achar masala..
Slit and deseed green chillies and fill them with achar ka masala, seal them with cloves.


In a pan heat mustard oil and put whole garam masala.
Add onions and fry till brown.
Add ginger-garlic paste and fry another 2 mins.
Add all powdered masla and fry till oil come up.
Add mutton and fry on a high flame for 2 minutes.
Add kush khus paste and fry 2 more minutes.
Add water and salt and cook till mutton is nearly done.
Add stuffed green chillies and dry red chillies .
Cook till mutton is fully done and the gravy thickens.
Garnish with mint leaves.
Serve hot with roti/naan/paratha/rice/biriyani....enjoy... :-)

*Sending this to Shobha's Cook It Healthy

Good News:-

I am so happy to get awards from one of my friend Silpi who has a very delicious blog called It is tsty ma!...i will soon post all those awards in my blog...:-)

I am also very happy for being declared as the winner of an event  Healing Foods 's round up started by Krithi of Krithi's Kitchen , in which i sent ripe banana fritters... :-)

Will post all these exciting and hapywala things in details soon n my next post...till then do visit my blog and give ur sweet comments as always...tc and happy blogging...:-)

Mutton Rara

Mutton Rara, i had this dish in resturants, and loved it a lot...but the name makes me think, as u, doesn’t it? Why Ra-ra? Why not Ba-ba? Or Fa-fa? There’s definitely got to be a story behind it.

So i googled and got a fantastic story from a very nice site i.e; http://aapplemint.com/of Kajol.....She narrated the story she heard , in such a lovely way, that i just copied it from her site and  the legend goes like this:- The Chhota Nawab of Awadh, and the Rajkumari of Jaipur were madly in love with each other. They wished to be together but life had other plans. They had a clandestine love affair and their families found out. The princess was whisked away to a fortress surrounded by deep waters and guarded by an evil witch. The prince yearned for his ladylove, but was unable to get in. The witch was clever and unforgiving, but she had one weakness: mutton. The prince called down the finest bawarchis of his great empire for one task only: to create a mutton dish so delicious that it would render the witch powerless. And so the dish was prepared near the moat of the bewitched castle … Cooked slowly and patiently in whole spices – spices that had made Hindustan famous all over the world – black cardamom, green cardamom, bay leaves, cinnamon sticks, cloves, whole black peppercorns, star anise, cumin seeds and Kashmiri red chillis. They cooked and they stirred and as the masalas roasted the deep sensuous aromas arose and wafted through to the fortress. The meat simmered and began to tenderize, and the witch could not control herself and magically transported the pot to her chamber. She loved the preparation so much, that she actually gave the Rajkumari away to the Chhota Nawab and blessed them with eternal happiness. The magnanimous prince named the magical preparation after the witch, whose name was Rara … hence Mutton Rara.

Their might not be any princely love story in truth....The dish, however, is royal and extravagant in every way, and needs to be made with a lot of love and a little bit of effort.I just followed applemint's recipe with the addition of ghee in place of olive oil to get a more aromatic and authentic taste..

Ingredients

1 cinnamon stick
2 whole black cardamom
4 green cardamoms
4-5 whole black peppercorns
2-3 cloves
1 star anise
1-2 bay leaves
7-8 dry whole red kashmiri chillis – deseeded, soaked in hot water and ground to a paste
1 tsp cumin seeds
1 tbsp ginger paste
1 tbsp garlic paste
250 gms Mutton mince
500 gms leg cut into cubes (with bone n all)
2 onions finely chopped
3-4 tomatos finely chopped
2 tbsp thick curd
1 tsp turmeric
1 tsp corriander powder
1/2 tsp garam masala
salt to taste
3 tbsp Ghee

Method
 
Take a kadai with a heavy base, pour in the ghee.
As it begins to smoke, fry all the whole spices till fragrant, and add the onion, ginger and garlic.
Sautee till soft and add in the mince, frying it well and continuously, till you can see each grain of the mince. Add the tomatoes and keep frying the mixture.
Now add the mutton pieces as well as the remaining spices, and give it a good stir.
Keep stirring till you see the tomatoes break in, absorb the spices, and start to form the gravy.
Cover with a lid and let it simmer slowly for about 40 minutes, adding water when necessary.
When the meat is tender and you begin to see the oil separating from the gravy, add the thick curd, stir, and turn off the heat after 5 minutes.
Serve hot with Roti/Naan/Paratha/Rice/biriyani.

Mutton Curry-Mansha Jhola

Ingredients:

1kg Mutton
3 Onions(300 gm)
10gm ginger
15 cloves of garlic
1/4 cup mustard oil
2 green cardamoms
2 bay leaves
2 cloves
1'' cinnamon stick
1 medium onion thinly sliced
2 medium tomatoes(chopped)
2 tsp ghee
1tbsp red chilli powder
1 tsp dhania powder
2 tsp meat masala
1 tsp sugar(for colouring)
2 cups water

Method:

Grind ginger,garlic and onions.
Heat oil in cooker add sugar and cook for 2 mins till red colour comes out...add cardamoms,bay leaves,cloves,and cinnamon..stirr for a few seconds...
Add sliced onions and fry till golden brown.
Add ground paste and continue frying.
Add tomatoes and cook till tomatoes are pulpy and oil separates from it..
Add all other ingredients except water......Fry till meat is lightly browned...
Add water and stirr..
Close cooker and bring to full pressure on high heat....cook until 3 whistles..then reduce heat and cook for 10-12 minutes..
Remove cooker from heat and allow to cool naturally...Serve hot....

Rogan Josh(Mutton in Rich Gravy)

Rogan josh (or roghan josh) is an aromatic lamb dish hailing from Kashmir and is quite popular in India, Pakistan, Singapore and the United Kingdom. Rogan means oil in Persian, while josh  means heat, hot, boiling, or passionate. Rogan josh thus means cooked in oil at intense heat.

Another interpretation of the name rogan josh is derived from the word rogan meaning color and josh meaning passion, hot or red. So this is a meat dish which is red in color. The red color is essential to this dish and to achieve this end kashmiri mirch, which means "pepper from Kashmir" is used. This ground pepper is red in color but not as hot as other Indian peppers. So a lot of it could be used to impart the red color and yet still keep the food mildly hot. In addition to this chilli, dried alkanet root has also been used traditionally; this root is also known as "Ratan Jot".

Rogan josh was brought to Kashmir by the Mughals. The unrelenting heat of the Indian plains took the Mughals frequently to Kashmir, which is where the first Kashmir adoption of Rogan josh occurred.

Ingredients

1/2kg Mutton(Mutton shoulder cut in to pieces)
2 tbsp curd beaten
2 medium tomatoes(chopped)
2-3 medium onions(chopped)
2 tsp coriander powder
2 tsp cumin powder
1/2 tsp postak/khas khas
5 almonds
1 black cardamoms peeled
6-7 peper
2 cloves
1/2 pinch mace(jayitri)
1 tbsp coconut grated
1-3 red chillies(soaked in hot water for 10 minutes)
1/2'' ginger
5 flakes garlic
1/2 pinch nutmeg(jai fala)grated
1/2 cup ghee
2 bay leaves
1" cinnamon stick(dalchini)
4 green cardamoms crushed
1 tsp turmeric powder
1tsp kashmiri red chilli powder
Salt as per taste
Water

Method

In a pan, dry roast  all the spices and grind into a paste.
Heat ghee in a cooker for about 2 min, add bay leaves,and onions..fry for few seconds till golden brown,add tomatoes, the ground paste,coriander powder,cumin powder, turmeric and chilli powders....Stirr well.
Add curd slowly(by stirring continuously)....fry the masala till oil separates....
Add mutton and salt...stirr fry till mutton is lightly browned.
Add water and stirr...
Close cooker.Bring to full pressure and cook until 3 whistles..then reduce the heat and cook for 10 minutes more...
Remove cooker from heat allow to cool naturally .
Garnish with chopped coriander leaves.
Serve hot with rice/roti/naan/paratha..

Chicken/Mutton Biriyani

Ingredients:

1 kg Rice
1 kg Mutton/Chicken

Spices:
10 gms Cardamom
2-3 Bay Leaves
2 tsp Kasoori Methi
10 gms Cinnamon
10 gms Cummin seed
10 gms Cloves

40 gms Ginger
20 gms Garlic

100 gms Green Chillies

50 gms Fried Onion

1 bunch Coriander Leaves

1 bunch Pudina

5-6 strands of Kesar

1 cup milk

2 Lemon
2 tbsp Raw Papaya paste

1/4 cup Curd

1/4 kg Ghee

Method

Wash mutton/chicken and take it in a vessel.

Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.

Then add curd and raw papaya paste to it, mix the stuff thoroughly. Leave the material for half an hour.

Mix the kesar strands with 1 cup boiled milk and keep aside.

Semi cook the marinated mutton/chicken.

Take 2 litres of water in a vessel and put it on the stove.

When water boils well put salt with the rice in the vessel. Mix it.

Take out some semi-cooked rice and spread it on the semi cook meat as a layer.
Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Spill the kesar milk over the rice.
Now put a plate on the vessel and seal the edges with dough or you can also do it in a cooker(removing its whistle).
Put the vessel on the stove, cook for 10-15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minute.
Biryani is ready to serve with garnishing of fried onions, coriander leaves,mint leaves and fried nuts,raisins....
Serve it with kachumber or raita...