Tag Archives: Ginger

Food

Mouthwatering Monday – Mutton Keema

Image September 8, 2014 jcisnowjs 2 Comments

Mutton Keema by Jyoti Singh — Mutton Keema

Keema is my son Otu’s favorite. He really loves his non vegetarian food. Even now he is drooling all over by just watching the pics of Keema 😛

Let’s go ahead and cook Mutton Keema now.

Ingredients –

1 lbs Mutton minced
1 Big Onion finely chopped
3 Green Chillis chopped/sliced as you prefer
3 Tomatoes thinly sliced
1 tbsp Ginger Garlic Paste
1/4 Cup Yogurt
1 tbsp julienne Ginger
½ tbsp Cumin
1 tbsp Red Chili Powder
½ tbsp Turmeric Powder
1 tbsp Coriander Powder
½ tbsp Garam Masala Powder
Salt as per taste
2 tbsp Fenugreek Leaves
3 tbsp Oil/Butter

Method –

Heat oil in a pan and add onions and Ginger Garlic paste, and cook till onions turn golden brown.
Add minced Mutton to it, and cook on until it change it’s color. Add salt now.
Add tomatoes, yogurt and all the spices.
Cook till tomatoes are cooked perfectly and oil leaves the sides.
Add fenugreek leaves, julienne ginger pieces and green chillies.
Cook for 3 more minutes and done.
Garnish with mint/cilantro and julienne ginger.
Serve hot.

This recipe does not take much time to cook; is delicious, and nutritional too. A winner all the way. 🙂

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 🙂

Food

Mouthwatering Monday – Kaleji / Mutton Liver

Image August 25, 2014 jcisnowjs 3 Comments

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.

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.

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 🙂

Food

Mouthwatering Monday – Mushroom Matar Makhni

Image August 18, 2014 jcisnowjs Leave a comment

Mushroom Matar Makhni By Jyoti Singh — Mushroom Matar Makhni

Mushrooms are not among my favorites, unless they are a part of ‘Mushroom Matar Makhni‘. I love this one. Without much ado, lets now start making the dish, and see how it turns out. 😎

Ingredients –

8 oz / 227 gm Mushrooms. Washed and chopped.
1 cup frozen Peas
1 large Onion
2 big Tomatoes
10-15 Cashews
4 Garlic bulbs
1 inch Ginger
½ tbsp Red Chilli Powder
¼ tbsp turmeric Powder
½ tbsp Coriander Powder
¼ tbsp Garam Masala Powder
2 tbsp Cream
2 tbsp Oil/Butter
Salt as per taste
½ tbsp dry Fenugreek leaves

Method –

Blend Onion, Ginger and Garlic into a smooth paste.
Make a paste of Cashews. Soak them in warm water for 30 minutes to make your task easier. 😀
Make a paste of Tomatoes too.
Heat oil in a pan and saute chopped Mushrooms in it, till they leave their water and become light golden in color.
Remove Mushrooms from the pan and keep them aside.
Heat 1 tbsp oil in pan, and add Ginger Garlic Onion paste to it.
When it’s thoroughly cooked, add tomato paste to it and saute.
Add all the spices and cook them on medium-low heat, till oil leaves from side.
Add cashew paste and let it cook for 2 minutes.
Add salt. Mix water as per desired consistency of gravy.
Add Mushroom, Matar, crushed Fenugreek leaves, and let it cook on medium heat for 5 minutes.
Mix cream gently to whole gravy and take it off from heat.
You can use julienne ginger or cilantro for garnishing.
Serve Hot.

It’s damn yummy, but remember this one has lots of calories in it. For the healthier version, use low fat cream, and don’t use cashews 😦 , reduce amount of oil to half and that’s it.

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 🙂

Food, Health

Mouthwatering Monday – Paneer Tikka

Image June 30, 2014 jcisnowjs 2 Comments

For us vegetarians, Paneer can be termed as delicious and mouthwatering as Chicken is for the Non Vegetarians. We relish Paneer dishes. Karahi Paneer is one of my favorite dishes, along with Paneer Tikka, which I have tried my hands on this weekend.

Paneer Tikka is marinated Cheese/Paneer, with spices and curd, which is grilled or baked, preferably in a tandoor, but an oven will do too.

Below is the recipe for it. I have done this with some variations so, posting my variations too, along with the original recipe.

Ingredients:

1½ cup Paneer (Tofu also worked for me 🙂 )
2 Capsicums (Red Yellow or Green) – I have not used Capsicum coz hubby doesn’t like them 😛
1 Onion
1 Tomato
1 cup Hung Curd
1½ tbsp Ginger-Garlic Paste
1/2 tbsp Red Chilli Powder (use Kashmiri Red Chilli if you want more Red Color)
1 tbsp Turmeric Powder (Optional as per your taste/color choice)
1/4 tbsp Garam Masala
1 tbsp Cumin Powder
1 tbsp Coriander Powder
1 tbsp Chaat Masa
Oil to spray for baking/griling
Salt as per taste (You may also like to use black salt in small quantity)

Method (fairly simple):

Mix curd with all the spices. Add lemon juice to it. Mix well.
Dice vegetables and Paneer into square shapes or any shape you prefer, just small pieces 🙂
Marinate Paneer and vegetables in the Curd mix prepared above. Put them aside for 2 hours, in fridge.
Preheat oven to 350 F.
Place your onion, tomato, capsicum(I didn’t used them 😦 ) and Paneer onto Skewers (You can use toothpicks too).
Spray with some olive oil.
Put them in oven for 10 minutes.
Rotate your skewers. 10 minutes more in oven and done.
Serve hot with chutney of your choice (preferably Mint chutney). Sprinkle some lemon juice to add that tangy taste to it.

You can garnish them with lemon wedges and onion slices.

Preparation won’t take much, except for the 2 hours of marinated time. Tasty and healthy recipe which my kids enjoyed eating too.

One more variation– I used extra gravy left after marination as separate dish or as Masala for my Paneer Tikka 🙂

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 🙂