Tag Archives: Black pepper

Mouthwatering Monday – Pav Bhaji

Pav-Bhaji
Pav-Bhaji

I love spicy food specially street food, like aaloo tikki, golgappa and Pav Bhaji. Yummy!! Today I am going to share Pav Bhaji recipe which is so simple to make that after making it for the first time, I was so disappointed with myself that why I didn’t tried it earlier 😛

Here is the recipe.

Ingredients

  • 6 Pavs
  • 2 cups mixed Boiled Vegetables like Potato, Cauliflower, Peas, carrots, beans (you can add or remove any vegetable per your preference, like I didn’t used carrots as they taste sweet)
  • 3-4 Garlic cloves chopped
  • 1 Onion chopped
  • 2 Tomatoes chopped
  • 1 tbsp Ginger Garlic paste
  • ½ tbsp Red chilli powder
  • ½ tbsp turmeric powder
  • ½ tbsp Garam Masala
  • 1-2 tbsp Pav Bhaji Masala(Mix spices)
  • ½ tbsp mustard seeds
  • 2 tbsp unsalted butter
  • 1-2 green chilli for garnishing
  • Cilantro for garnishing
  • Salt as per taste

Method

  • Heat butter in a pan and add mustard seeds.
  • Add Garlic cloves and Onions till they become translucent.
  • Mix Ginger Garlic paste and cook.
  • Add tomatoes and salt. Cook on medium heat until the mixture becomes mushy.
  • Add spices, chilli powder, turmeric, garam masala, pav bhaji masala.
  • Cook on low flame for 2-3 minutes and then add boiled mixed vegetables.
  • Add water as per required consistency and cook on low heat for 10-15 minutes.
  • Mash it properly while cooking.
  • You can garnish it with Cilantro, green chillies or butter. 
  • Serve it with Pav, separately fried on a pan with butter.

 

That’s it. 🙂

Simple and sweet. If health conscious avoid butter and use less potatoes in gravy.

I have served it with sweet mango chutney and onions.

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Mouthwatering Monday – Rogan Josh

Rogan Josh
Rogan Josh served with Lamb Chops and Hash Browns

 

Rogan Josh is a Mutton recipe cooked in Indian style with lots of flavoring spices. It is believed to be a Kashmiri recipe but I bet that every meat loving Indian would love eating it.

Here is the recipe.

Ingredients

Method

  • Clean Lamb/Mutton thoroughly and cut into 2 inch pieces.

  • Marinate it for overnight or for 3-4 hours with Yogurt, ginger garlic paste, 1 tbsp of oil.

  • After marination, heat oil in a pan and pour meat on it when hot. Cook till it turns brown. Set aside.

  • Heat Oil in a pan and add bay leaves, black and green cardamon, julienned ginger and chopped garlic.

  • Add Onions and cook till they are translucent.

  • Add rest of the spices and cook till oil starts leaving the sides.

  • Add some water (as per your desired consistency) and cook it to boil.

  • Mix cooked Lamb/Mutton to it and cook it for 45 minutes on low to medium heat.

  • Add Garam masala.

  • Garnish with cilantro and serve hot with rice or roti/naan.

Rogan Josh
Rogan Josh served with Lamb Chops and Hash Browns

All set for this delicious dish. 🙂

Mouthwatering Monday – Chicken Tandoori in Oven

Chicken Tandoori in Oven
Chicken Tandoori in Oven

Chicken!! Chicken!!! Chicken!!!!

This is my kids scream every time they are hungry. How much chicken can you want? Well, when it comes to kids, they have their own preferences.

This Tandoori Chicken is first time tried recipe, which turn out quite satisfactory, considering first time. 🙂

Ingredients

  • 10 Piece Chicken (Wings, Thighs and Breasts)
  • 1 Cup Yogurt
  • 2 tbsp Meat Masala
  • 1 tbsp Black Pepper Powder
  • 1 tbsp Ginger Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Lemon Juice
  • 1 tbsp Cinnamon Powder
  • 1 tbsp Cumin Powder
  • ½ tbsp Chilli Powder
  • Green Chili and Onion for Garnishing

Method

  • Mix Yogurt with lemon juice and rest of the spices to make a thick paste.
  • Use this paste to Marinate Chicken for 6-12 hours or overnight in refrigerator. You can marinate chicken with the ingredients of your choice. Like if you don’t prefer having red chili you can totally avoid that.
  • Before cooking, let the chicken rest out of fridge for half hour.
  • Pre heat oven to 425.
  • Lay down chicken pieces on Rack over a pan.
  • Cook them for 30 minutes then turn them over. Cook again for 15-20 minutes and then put off the oven.
  • Let the chicken rest for 30 minutes.
  • Garnish with ingredients of your choice, like Onions, green chili, lemon or cilantro.
  • Serve. 🙂
Chicken Tandoori in Oven
Chicken Tandoori in Oven

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂

Mouthwatering Monday – Kaleji / Mutton Liver

Kaleji / Mutton Liver by Jyoti Singh
Kaleji / Mutton Liver

Today I am first time trying my hands at Mutton Liver, also called Kaleji in Hindi. Lets see how this one turn out.

Liver of Lamb/Mutton is considered very nutritional as it is rich in iron and proteins. However special care should be taken to not overcook it.

Ingredients

  • 4 lbs Mutton Liver
  • 2 Big Onions finely chopped
  • 3 Green Chilli, chopped
  • 3 Tomatoes
  • 2 tbsp Ginger Garlic Paste
  • 1 Cup Yogurt
  • 1 tbsp julienne Ginger
  • 2 Black Cardamon
  • 1 cinnamon stick
  • 5-6 Cloves
  • 6-7 Black Pepper
  • 1 tbsp Cumin
  • 1 tbsp Red Chili Powder
  • ½ tbsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • Salt as per taste
  • 2 tbsp Fenugreek Leaves
  • 3 tbsp Oil/Butter

Method

  • Heat oil in a pan and add Black Pepper, Cloves, Cinnamon, Black Cardamon and cumin.
  • Add onions and Ginger Garlic paste, and cook till onions turn golden brown.
  • Add liver to it, and cook on until liver change it’s color.
  • Cook on Low-Med heat now, and add cook liver until all moisture dries up.
  • Add spices, red chili, turmeric and coriander powder. Mix well.
  • When oil start leaving from the sides, add tomatoes.
  • Cook till tomatoes are cooked perfectly and gravy becomes thick.
  • Mix Yogurt to the whole gravy and cook for another 3 minutes.
  • Add fenugreek leaves, julienne ginger pieces, green chillies and salt.
  • Cook for 3 more minutes and done.
  • Garnish with green chili and julienne ginger.
Kaleji / Mutton Liver by Jyoti Singh
Kaleji / Mutton Liver

It’s a nutritional recipe, but to make it more effective and healthy, reduce the amount of oil/butter used. Do not overcook it otherwise it will become rubbery. One thing to remember is that do not cover the lid of pan, when cooking liver.

Kaleji / Mutton Liver by Jyoti Singh
Kaleji / Mutton Liver

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂

Mouthwatering Monday – Boondi Raita

 

Boondi Raita
Boondi Raita

So far I have shown you recipes which my kids prefer to eat. Now, just for a change, and for a very special request, my husband’s favorite Raita Recipe – The Boondi Raita.

Boondi Raita is a side dish served with Indian Meal. It can also be used as a dip or salad, or as salad dressing too. Raita can be prepared with different ingredients like, cucumber (my favorite), tomato, onion, pumpkin, mint, pineapple etc… here, I have made one from Boondi, which is a Rajasthani food item, prepared from chickpea flour, with spices added to it before frying.

Boondi Raita
Boondi

Let’s go and make ourselves a bowl of Boondi Raita, now.

Ingredients

Method

  • Soak Boondi in warm water for 15 -20 Minutes.
  • Drain the Boondi gently, without mashing them. Keep aside.
  • Whisk curd in a bowl. Add water if desired for the desired consistency.
  • Add all the spices along with chopped Mint leaves.
  • Mix well.
  • Add Boondi to curd mixture. Mix it gently.
  • Sprinkle with fried Cumin.
  • Garnish with Mint Leaves, and serve cold.

Best thing about Boondi Raita, or for the matter any other kind of Raita is that, it’s ingredients can be replaced with so many available variations.

Boondi Raita
Boondi Raita

Like, you can use Coriander leaves instead of Mint, or you can use green chilli instead of red chilli powder, black salt instead of normal sea salt. You can totally ditch Cumin if you are not a fan. Even chaat masala is upto your taste buds. So, even if you will just have curd and Boondi mixed together, with some salt, you will have a Boondi Raita. 😀

That’s easy, right???

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences 🙂