Tag Archives: Turmeric

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. πŸ™‚

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Mouthwatering Monday – Jalebi

Yumm Jalebi.

My childhood was full of Jalebi vali memory, as it was the sweet that every member of our family can agree on. Actually I was the only one who was a picky eater πŸ˜›

Seeing a Halwai (sweets maker) creating those round and overlapping circles in hot oil and then rushing to eat that hot juicy Jalebi, that was my favorite part.

So, this Diwali I thought of making Jalebi. It was my first time. So after much practice finally I got a batch that looked like this. 😎 Turned out pretty good, right?

Jalebi by Jyoti Singh
Jalebi

Ingredients for Jalebi –

Ingredients for Jalebi Syrup –

  • 1 Cup Sugar
  • 1.5 Cup Water

 

Method for Syrup

  • Boil sugar with water on medium heat for 15-17 minutes.
  • Check for one thread consistency.
  • Remove from heat and cool for a bit.

Method for Jalebi

  • Mix all the dry ingredients in a mixing bowl.
  • Add yogurt and mix well.
  • Use water to achieve desired consistency.
  • Let it sit overnight, if possible. Otherwise you can use this recipe to make instant Jalebi too.
  • Pour batter into a ketchup bottle or some squeezable bottle with a nozzle.
  • Heat oil in a deep fry pan and start piping the batter in concentric but connected circle.
  • Turn and fry well Jalebi till they are crispy.
  • Put them in Sugar syrup for 1-2 minutes and then Serve.

Jalebi is served hot. But cold ones are delicious too. I love the combination of hot Jalebi with cool vanilla Ice cream. Weird, right? :O

Jalebi by Jyoti Singh
Jalebi

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 πŸ™‚

Mouthwatering Monday – Mutton Keema

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 πŸ˜›

Mutton Keema by Jyoti Singh
Mutton 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
  • Β½ tbsp Cumin
  • 1 tbsp Red Chili Powder
  • Β½ tbsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • Β½ 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.
Mutton Keema by Jyoti Singh
Mutton Keema

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

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 πŸ™‚

Mouthwatering Monday – Fruit n Nuts Bowl

Today, I am holidaying, so here is just a bowl of Fruits and Nuts for you. No recipe. πŸ™‚

Fruit n Nuts Bowl
Fruit n Nuts Bowl

Enjoy!!!

 

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
  • Β½ 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 πŸ™‚