Aloo Keema Kaleji

Aloo Keema Kaleji

Aloo Keema Kaleji

There is no end to variations that one can experiment with when three of the prime ingredients like baby potatoes, Minced mutton and Liver get together. The idea was to keep it simple while providing a different flavour for the taste buds. The result was grade A and this goes well with Indian Breads though with a Bengali background I must say that this goes well with rice too.

Ingredients:

1.5 kilos Mutton Mince Hand Made and not too fine
300 grams Liver
2 tsp Saunf
1.5 tsp Whole Cumin
30-35 crushed Garlic Cloves
2 Tbsp Coarsely ground red chillies
1 Tbsp Yellow Chilly Powder
2 Tbsp Black Pepper coarsely ground
2 Tbsp Garlic Paste
1 Tbsp Ginger paste
2 Tbsp Tomato Puree
3 medium onions chopped
300 grams baby potatoes
Salt
Mustard Oil
Ghee

Boil the potatoes with salt, discard the skin and set aside
Heat a bit of Oil
Fry the liver for a minute or two, drain and set aside (discard the oil)
Heat fresh oil
Add the Saunf and Cumin and let them splutter
Add the onions and fry them almost until golden brown
Add the garlic and the black pepper and sauté for 20 seconds
Add the pastes and the purée and stir until the moisture dries up
Add the mince and the chilly powders
Give it a good stir and then allow the moisture to evaporate (stir once in a while)
Sauté for for 2-3 minutes until the colour is kind of rich
Add salt and just enough water, bring to a boil and then cover and cook on low until three fourths done.
Add the liver and mix well.
Cook until done. Add the potatoes, mix well and allow it to simmer for a minute more. Add hot liquid ghee!!
Garnish with Coriander leaves if you like.

Gandhoraj Prawns in Creamy Mustard Sauce

It's been a while since I have been to the kitchen. Prawns in the refrigerator and a Friday Night combi led to this. 

Gandhoraj Prawns in Creamy Mustard Sauce 

500 grams de-veined prawns with head
1 Tbsp fresh ground black pepper
Salt
One Gandhoraj Lime (Substitute with normal lime if you cannot source Gandhoraj)
1/5 tbsp Crushed fresh Garlic

Oil to pan sear the prawns

Sauce:

50 grams of Salted butter
1 tbsp Olive Oil
1 Onion finely chopped
1/2 cup white wine
250 ml Cream
3 tsp Dijon Mustard
2 tsp Kashundi(A Bengal special Mustard sauce)
Chilli Flakes
Salt

One Gandhoraj Lime to accompany

Marinate the Prawns with Gandhoraj Lime, salt. crushed garlic, black pepper for about 30 minutes
Pan sear the prawns until they turn pink and set aside.

In a saucepan melt 50 grams of butter on low. Add 1 tbsp of olive oil too.
Add the finely chopped onions.
Saute on low until the onions turn translucent
Add the wine and raise the heat
Once the wine is cooked lower the flame and add the cream
Stir well and add the red chilly flakes
Scald the cream and then add in the Dijon Mustard
Also add in the Kashundi too
Add the black pepper
Mix well and switch off the flame.

Place the Prawns on a plate, squeeze some freah Gandhoraj and pour some sauce over it. Some Burnt Garlic rice along with this.
First Class!!

Beef Pepper Masala

Beef Pepper Masala

The item in the agenda had to be fulfilled some day or the other and we ventured out in this NO- rain-delayed- Monsoon sunny Saturday afternoon towards Joseph’s at Bandra. Asked for some tenderloin steak beef about 500 grams and a few packets of bacon, the latter having nothing to with the topic here.

Came back home and slept after some delicious homemade Pav Bhajji. Post siesta had a cuppa tea and then cut the steak pieces in to medium-small pieces.

Peeled about 25 cloves of Garlic and kept it on my arrangement plate. De-skinned about 4 medium sized potatoes and cut them into…not too big pieces. Fried them in oil, fully cooked and set them aside.

The actual action started after this.

Heated the oil mixed with a tbsp of ghee and put in the following:
Medium Crushed – 5 Green Cardamoms, 10 Cloves, I Black Cardamom, 10 Pepper Corns
And a Bay Leaf.

Once the above was kind of done (all in medium flame), diluted 1 tbsp of Ginger Paste and 2 Tbsp of Garlic Paste and put it in and waited for the moisture to dry up.

Increased the flame now, and in went the meat. Stirred the meat nicely for the juices to seal and then reduced the flame to low. Some moisture would come out and once that evaporated, I put in the masala as follows-----------> ½ tsp of Turmeric powder, 1 tsp each of Coriander, Cumin and Red Chili Powder and 1 tbsp of Black Pepper Powder. Mixed the meat and the masala nicely and stirred often and on until the oil separated. Added those Garlic Cloves too while the masala was being cooked and along with that added a few whole red chilies.

Then poured in 2 tbsps of beaten curd, 2 tsps of vinegar and stirred it again. Added salt to taste along with a minute pinch of sugar. Heated up some water and added the same and covered and cooked until the meat was fully cooked. Before covering the wok I spread those potatoes on top of the stuff but did not mix it in.

It would have taken another 10 minutes or so and then switched of the flame and transferred the same to a bowl.

We had this with some buttered rice, but any Indian Bread would go well too. Next is your turn!!

Indian Salmon Fry

Amritsari Fried Fish is quite popular and we have had experts producing and talking about it in the various forums and outside them. Yours truly had prepared a Carom flavoured King Fish months back. With inspiration from all the experts and some tweaks prepared this today.
Ingredients & Process:
A.
300 grams of Rawas (Indian Salmon) cubes
1 tsp of Ginger Paste
2 Tbs of Garlic Paste
1 ½ Tbs of Red Chilly Paste
1 Lime – Juice Extract
Salt

Marinate the fish with the all the other ingredients and allow the flavours to seep in for about 45 minutes or so.

B.

2 tbs of Gramflour (Besan)
1 Tbs of Tempura Powder
½ tsp of Turmeric Powder
½ tsp of Red Chilly Powder
½ tsp of Carom Seeds
1/2 tsp of Garam Masala Powder
1 Tbs of Vinegar
Salt if required

Mix the above with a bit of Yoghurt and make a thick paste. Apply the paste to the fish.

C.

Heat Oil in a wok.
Deep Fry in batches.
Serve Hot with a Dip.

The Dip:

3 Tbs of Mayo
1 tsp of Wasabi Paste
½ lime juice
½ tsp of Black Pepper Powder

Shorshe Dhyanrosh – Okra with Mustard

Shorshe Dhyanrosh – Okra with Mustard

What we need:
500 grams of Okra/Dhyanrosh cut into 1-1.5 inch pieces
Two medium Potatoes cut into longitudinal pieces
4 tablespoons of Yellow Mustard Paste
½ tsp of Nigella Seeds
½ tsp of Turmeric Powder
½ tsp of Red Chilly Powder
Slit Green Chillies
1 tsp sugar
Salt to taste
Mustard Oil

Process:

Heat Oil in a Kadai
Add the tempering in terms of Nigella Seeds
Add the potatoes, stir and after a minute add the Dhyanrosh
Stir, lower the flame and let both the items cook uncovered. Stir off and on.
Once the Dhyanrosh softens considerably sprinkle the Powders and salt, toss the vegetables and then mix in the mustard paste.
Nap the vegetables with masala, add the sugar and leave it on low flame for about 10 minutes.
Then add 2 tsps of Mustard Oil, the Green Chillies, switch off the flame and keep the vessel covered for a while.
Serve hot with rice.

Sautéed Green Cabbage Salad

Sautéed Green Cabbage Salad

Ingredients:

500 grams of grated Cabbage

2 Tsp Mustard Seeds

4 Tbs of Grated Fresh Coconut

2 Tbs Chana Dal

10-15 Curry Leaves

4 Diagonally chopped Green Chillies

1 ½   Tbs Oil

Salt

Process:

Heat Oil in a wok

Add the chana dal and sauté until light brown on medium flame

Add 2 tsp Mustard Seeds for tempering

Add the Cabbage and sauté on medium for a minute. Stir well but with light hands

Add the curry leaves and chillies

Stir lightly and saute for another 2 minutes

Add Salt and mix and stir for another minute or so.

Add the grated coconut, switch off the flame and mix well.

Transfer and serve warm.

Ridge Gourd Curry with Eggs

Ridge Gourd Curry with Eggs

700 gms Ridge Gourd (4 pieces) cut into small cubes

6 Boiled eggs(Apply turmeric and salt, fry and then cut into halves)

2 tsp Ginger Paste

2 tsp Garlic Paste

A bunch of Fenugreek Leaves(Apply salt and leave it for 10-15 minutes and squeeze out the water. Then wash it with clean water and chop the leaves)

1 Tomato finely chopped

1 Onion finely chopped

¼ tsp Turmeric Powder

1 tsp Chilly Powder

Pinch of Asafoetida

Heat oil in wok

Add the onions and fry until brown

Lower the flame and add the ginger and garlic paste and saute for a minute or so

Add the diluted Asafoetida

Add the chopped tomato and soften it

Add the chilly powder and turmeric powder and saute for a minute

Add the chopped fenugreek leaves, salt and the gourd pieces

Stir and then cover and cook on low until the gourd is done.

Mutton Bhuna

Mutton Bhuna the II

500 gms of Mutton – small cubes
3 Tbs of White wine vinegar
2 tsp Fennel Seeds
2 tsp Coriander Seeds
6 Whole Red Chillies
20 Garlic Cloves
1 Tbsp Ginger Juliennes
3 tsp Kashmiri Chilly Powder
½ tsp Turmeric Powder
1 Onion Finely chopped
2 Tomatoes finely chopped

Marinate the mutton with White Wine Vinegar and some ginger paste and leave it overnight in the refrigerator.

Dry roast the coriander seeds, Chillies and Fennel Seeds and grind them coarsely. Set aside.

Heat Oil+Ghee in a Wok
Add Onions and saute until more than light brown
Add half of the Garlic cloves
Add the tomatoes and saute until the moisture evaporates
Add the chilly powder and turmeric powder
Sprinkle a bit of water and then once the masala is done add the meat.
Stir well and bhunno for a while(atleast 6-7 minutes)
Add the coarsely ground powder and mix well
Stir for a couple of minutes and add hot water
Bring to a boil and cover and cook on low until meat is done
Mix ½ tbsp Ginger juliennes and the remaining garlic cloves and then dry up the moisture.
Transfer and garnish with more ginger juliennes and do pour some hot ghee. Serve with Roti/Nan or Rice!!!