Keema - Patties Pav

 I had eaten this dish at a Sindhi restaurant in Ulhasnagar. The dish was so delicious that I couldn’t resist making this at home… and moreover when the request comes from my daughter…..

Keema - Patties with Pav - 

The patties was made with keema stuffed in between the potato covering… and the keema gravy was poured over the patties… served with pudina Chutney, sliced onions, a lemon wedge and Pav….. 

Here is my version of making Keema Patties at home with a twist …. As there was no keema at home and had around 300 grams of boneless mutton at home…. I tried making keema at home… usually with the help of the chopper I manage to make small pieces of mutton, but my chopper knocked out… as I didn’t have any options, I tried grinding the keema in a grinder… the mutton became a paste… I had to make the keema texture… so the twist… and believe me the dish was delicious… see the recipe for the twist…. And some what healthy for the twist added… 

For the non-vegetarian- mutton and chicken keema and for the vegetarian boiled soya keema can be used… rest the recipe is the same… 

For me the twist ingredient had to be used by force as the mutton became a paste and I didn’t have soya granules to give the dish keema texture… but I would say use the twist, it becomes healthier.. 

I made the Potato Patties without the Keema stuffing in an air fryer…. 

For the Patties 

Ingredients 

3 Big Boiled Potatoes mashed 

2 finely chopped Green Chillies 

1 tbsp finely chopped Coriander leaves 

1 tbsp finely chopped Mint leaves 

3 Bread cut into pieces 

Salt to taste 

1/2 tsp Amchur powder 

1/2 tsp roasted Cumin seeds 

1/2 tsp roasted Dried Chilli powder 

1/2 tsp + 1 tsp Oil 

Method 

Take all the ingredients in a bowl, except 1 tsp oil. Mash and mix all the ingredients together until a soft dough is formed. Make lemon size portions and flatten the portions with the help of the palms. Apply little oil on the palms to avoid sticking. Grease a tray with oil. Place the patties on the tray, air fry at 200 degrees Celsius for 10 minutes on one side, turn and for 10 - 15 minutes on another side. The patties is done. 

For the Keema 

Ingredients 

300 grams Mutton Keema 

1/2 cup Oats 

1 medium size Onion cut into pieces 

2 medium size Tomatoes chopped 

15 Garlic cloves 

3 small pieces of Ginger 

4 to 5 Green Chillies 

1 small bunch of Mint leaves cleaned 

1 small bunch of Coriander leaves chopped 

1 dried red Kashmiri chilli cut into pieces 

2 Bay leaves 

Salt to taste 

1 tsp Turmeric powder 

1/2 tsp Cumin powder 

1/2 tsp Roasted Cumin powder 

1 tsp Coriander powder 

3/4 tsp Chilli powder 

3/4 tsp Garam Masala Powder 

1 tsp Meat Masala 

1 tsp Kasuri Methi 

4 tbsp Ghee 

Method 

Since I didn’t have mutton keema, I tried doing the keema at home and it became mutton paste.. 

Take grinder, add the onion, garlic, ginger, green chillies, few handful of coriander leaves and mint leaves… grind the ingredients together into a coarse paste. 

Take oil in a dekhchi / pot. Add 3 tbsp ghee, once the ghee heats up, add the dried red chilli pieces and bay leaves, after few seconds add the wet masala paste, sauté and keep cooking for a minute on medium low flame. Add the dried spice powders and salt - turmeric, cumin, chilli powder, coriander, salt, garam masala, meat masala and Kasuri Methi. Stir and cook for few seconds, add the chopped tomatoes. Cook until the masala starts to release ghee. Add the mutton keema… I add the mutton paste, and stirred well so that the paste doesn’t form a big lump… cover and cook on low heat for 10 minutes, add 1/2 cup of water and continue to cook for another 10 minutes. When the mutton was almost done, I added oats and stirred well. Let it cook for 2 minutes. The gravy will thicken up because of the oats, add another 1/2 cup water, let it cook for a minute. Switch off the flame and let the keema rest for 2 hours… this will enhance the taste… before serving… if you see the gravy has thicken up, add water as desired so the the gravy is of pouring consistency.. check on the salt… add the salt if required. Add the roasted cumin powder and 1 tbsp ghee… garnish with chopped coriander and mint leaves…

To serve the Keema Patties-

Take a flat bowl or a plate. Place the patties and pour the keema gravy on top, garnish with sliced onions, mint leaves, lime wedges and mint chutney. Serve with Pav…. 

Mutton Curry / Mangshor Gravy

In earlier days, in most of the Bengali households, Sunday meals were always mutton curry … Mangshor Jhol and rice… I am sure many houses still makes it… but somehow due to the health reasons, nowadays we rarely have red meat at home… today after a long time made mutton curry, a bit different from the regular mangshor jhol… I added the marination as per my mood… marinated the mutton and slow cooked it… 

For Marination 

Ingredients 

500 grams Mutton pieces 

1 big size Onion sliced 

3 tbsp Onion Birista 

5 Garlic cloves 

1 small piece of Ginger 

1 Green chilli

1/2 cup Hung Curd 

Salt to taste 

1/2 tsp Turmeric powder 

1 tsp Cumin powder 

1/2 tsp Coriander powder 

1/2 Fennel seed powder 

3/4 tsp Garam Masala powder ( ground cloves, cinnamon and green cardamon)

1 tsp Chilli powder 

4 to 5 Almonds soaked in water and peeled 

1 tbsp Mustard Oil

Method 

Grind the birista, garlic, ginger, green chilli  and almonds with very little water into a paste. Take a bowl, add mutton, salt, turmeric powder, cumin powder, coriander powder, chilli powder, garam masala powder, fennel seed powder, hung curd, ground paste, sliced onion and mustard oil, mix all the ingredients together, cover and keep it aside for 3 to 4 hours. 

For the Mutton Curry 

Ingredients 

Marinate Mutton 

2 Cloves 

2 Green Cardamom

1 small piece of Cinnamon 

Few Pepper corns

1 Bay leaves 

1/4 cup Mustard Oil

1 tsp Ghee

Salt if required 

1 tsp Sugar

1 big or more cup of Hot Water 

Method 

Take a wok, add mustard oil, let the oil heat up, lower the flame and add the ghee, add sugar,  bay leaves, cloves, green cardamom, pepper corn and cinnamon. Let it crackle, add the marinate mutton, on medium  low flame, cover and cook the mutton and keep adding little hot water stir the mutton occasionally until the mutton is cooked. Add more water as required for the gravy, simmer for 2 to 3 minutes and switch off the flame, serve with rice, roti, paratha etc. 

#muttoncurry #indiancuisine #foodie #foodpic #foodlove #foody #cookingathome #foodlover #foodphoto #yummy #foodcoma #foodpassion #recipe #tasty #recipeoftheday #foodblog

Mutton Rogan Josh

Rogan josh is a popular dish of Kashmir. This dish was introduced by Mughals influenced from Persian cuisine. Its made with mutton or lamb. There are various spices that are added to the dish for flavour and traditionally the colour of the dish came from ratan jot or mawal flower, but Kashmiri Chilli is now used for the colour too. There are different ways of preparing the dish, specifically 2 versions of the dish - Kashmiri pandit and the Muslim way..  I adapted the recipe from a Kashmiri friend Deepa Kaul channel DeeZ Culinary Delight the Kashmiri Pandit way of preparing where no onion and garlic are used.  

We enjoyed this with steamed rice. 

Ingredients

750 grams Mutton cut into pieces 

2 Bay Leaves 

2 Black Cardamom crushed 

2 Green Cardamom crushed 

1 small piece of Cinnamon crushed 

3 Cloves crushed 

1/2 tsp Cumin seeds crushed 

A pinch of Asafoetida 

Salt to taste 

1/2 tsp Ginger powder

1 tsp Fennel seed powder 

1 tsp Kashmiri Chilli powder 

1/2 tsp Garam Masala powder 

1/2 cup Curd beaten 

4 to 6 tbsp Mustard Oil 

Method

Take a pressure cooker, add oil and let the oil heat up. Reduce the flame and add the whole crushed spiced and bay leaves. Once the spices crackle, add the mutton pieces, stir and sauté the mutton for a minute add the asafoetida and continue to sauté until the mutton changes its colour and the juices dry up. Now add the salt, ginger powder, chilli powder and fennel powder. Stir and sauté for few seconds, add the curd and continue to sauté until the oil separates from the masala, add the Garam Masala powder, stir and cook for a minute. Add 1 cup water, stir and close the pressure cooker. Cook on a medium low flame until 3 to 4 whistles. Switch off the flame and let the pressure release. Open the lid and serve the Rogan Josh with Steamed Rice. 

Home Style Kacchi Biriyani

Home Style Kacchi Biriyani....
Walking down my memory lane, my few visits to Singapore last few years, has always taken me to one place -  Fakruddin situated in the by lanes of  Little India - Singapore. It’s a famous Bangladeshi Restaurant. There are lots of amazing dishes that one can try like a drink called borhani, jali Kabab, mutton bhuna khichudi, lau chigri, chicken roast.. etc and the best is the kacchi Biriyani... that no one should miss... but unfortunately with the given situation now, there is on question of travelling... we can only cherish our memories and enjoy the meal at home.
Kacchi Biriyani is a famous dish of Bangladesh, the meat is marinated and then directly cooked on Dum with the partially cooked rice for hours on charcoal.
Here is how we can make this Kacchi Biriyani at home..
I have marinated the mutton for nearly 12 hours. The mutton is infused with smoky flavour by burning a charcoal piece and placing it over the mutton and covering the lid. The lid is sealed with a dough, but since I was using the cast iron pot which is extremely heavy, I didn’t feel the need seal the pot. Once the biriyani is made, cover the pot and let it stand for an hour before serving. Serve the biriyani with a cucumber - tomato - onion salad. 

For Marinating the Mutton

Ingredients

500 grams Mutton pieces, washed and wiped well, so no water remains

3 tbsp Ginger - Garlic - Chilli paste 

3 tbsp Fried Onion crushed 

Salt to taste 

1/2 tsp Cinnamon powder 

1/ 2 tsp Cloves powder 

1/2 tsp Cardomom powder

1/4 tsp Nutmeg powder 

1/2 tsp Cumin powder 

1/2 tsp Coriander powder

3/4 tsp Chilli powder 

1/2 tsp Pepper powder 

3/4 cup Curd

1/4 cup Saffron Water mixed with pinch of Saffron colour 

Method 

Add all the above ingredients in a mixing bowl and mix all the ingredients together. Keep it aside atleast for 3 to 4 hours, I kept it for nearly 12 hours. 

To make the Rice

Ingredients

250 grams Basmati Rice washed and soaked for 30 minutes 

2 to 3 Bay Leaves 

1 small piece Cinnamon 

2 Cloves 

2 Cardomom 

1/2 tsp Shahi Jeera

Salt to taste 

Method 

Take a deep bottom pot. Add half liter of water let it simmer. Add salt, cloves, cinnamon, cardamom, shahi jeera and bay leaves. Let it simmer for a minute. Add the rice and let it cook till it is 25 % done. Drain out the excess water. 

To make the Biriyani 

Ingredients 

Marinated Mutton pieces 

Rice

4 to 6 medium size Potatoes, peeled and fried 

2 tbsps Onion fried 

6 Apricots

1/2 to 3/4 cup Ghee 

1 cup Milk 

1/2 cup Hot water 

1/4 cup Saffron water 

Few drops of Kewda essence (Optional) 

1 Charcoal piece and 1 tsp Ghee 

Method 

Take a cast iron pot. Add the marinated mutton. Add 1/4 cup ghee to the marinated mutton and mix the ingredients together. Add the fried potatoes and apricot over the marinated mutton. Add the fried onions. Take a bowl. Add milk, hot water, the remaining ghee, saffron water and kewda essence. Keep it aside. Smoke the charcoal piece. Put it on a small plate. Place the plate over the marinated mutton and add a tsp of ghee. Quickly cover the pot for 2 minutes. Remove the cover. Remove the charcoal plate. Spread the rice over the mutton. Drizzle the milk over the rice. Cover the pot. Place the pot on a low flame. Cook it for 45 minutes. To check, insert   a knife, there shouldn’t be any liquid on the knife. Incase there is liquid, cook for some more minutes. Once done, let the pot remain covered for an hour before serving. Serve it hot with salad.

P. S. If you don't have cast iron pot then use normal pots. The cooking is done evenly and the bottom does not burn in the cast iron pot.

Kosha Mangsho

This is a very popular traditional Bengali dish cooked on special festivals and occasions... 

The mutton has to be well marinated, it’s ideally marinated overnight in the refrigerator, but minimum 4 to 5 hours of marination is a must.

The mutton is sautéed and slow cooked for an hour or two. It’s is called Koshano in Bengali and hence it’s called Khosha Mangsho / Bhuna hua Mutton. The gravy is rich and dark brown in colour. 

Normally no water is added for cooking this dish, but incase the gravy dries up while cooking then add little water as required.  This dish is served with roti, luchi or porotha.

For Marinating the Mutton 

Ingredients 

1 kg Mutton pieces 

2 Onion and 4 Green Chillies ground into paste

1 tbsp Ginger and Garlic paste

Salt to taste

1 tsp Turmeric powder

1 tsp Coriander powder 

1 tsp Cumin powder 

2 tsp Red Chilli powder 

1 tsp Bengali Garam Masala powder

1 cup Curd

1/4 cup Mustard oil

Method 

Mix all the above ingredients well and let it marinate overnight in the refrigerator or at least marinate the mutton for 4 to 5 hours minimum.

For the Kosha Mangsho 

Ingredients 

Marinated Mutton 

2 to 3 Medium size Onion sliced 

1 tsp Ginger and Garlic paste

Salt to taste

1 tbsp Sugar 

1 tsp Bengali Garam Masala 

4 Green Cardomom 

4 Cloves 

2 small stick Cinnamon 

6 to 8 Pepper corn

2 to 3 Bay leaves 

1/2 cup + 2 tbsp Mustard Oil 

2 tbsp Ghee

Method

Take a pot, add 1/2 cup mustard oil and let it heat. Reduce the flame, add cardomom, cloves, cinnamon, peppercorn and bay leaves. Let the whole garam masala crackle. Add the sliced onions. Sauté and let the onions cook until light golden brown in colour. Add the salt to taste and sugar. Stir for a minute. Add ginger - garlic paste, sauté it for a minute.  Add the marinated mutton pieces. Stir and cook on low flame for 15 minutes. Cover the pot, continue to cook on low heat for an hour, stirring the mutton occasionally. Open the lid, stir the mutton. Once the mutton is tender, add 2 tbsp mustard oil, ghee and 1/4 cup of water. Stir and continue to cook for another 10 to 15 minutes. Sprinkle the powdered garam masala on top of the mutton. Cover and let the mutton stand for 10 to 15 minutes before serving. Serve the kosha Mangsho hot with roti, porotha or luchi. 

Mangshor Jhol (Bengali Style Mutton Curry)

This dish is an all time favourite and most popular dish in any Bengali household. Be it any occasion, celebration or a holiday, this dish has to be made. This can be served with hot steamed rice, luchi or porotha. There are different ways you can make it. Each house will have their own way of making it. Depending on the day / occasion or celebration the richness of the curry / depends - like if it’s a Sunday afternoon affair then the jhol / curry will be patla or thin. If it’s an occasion or a celebration then the gravy with be a rich gravy. Without adding the fried potato cubes the curry is not complete. 

This is one of the version -

For the Wet Paste 

Ingredients 

1 Onion 

6 Garlic Cloves 

1 small piece of Ginger 

4 Green Chillies 

Method 

Grind all the above ingredients together. 

For the Mutton MarinationIngredients 

500 grams Mutton

Salt to taste 

1 tsp Turmeric powder 

1 tsp Cumin powder 

1 tsp Coriander powder 

1 tsp Bengali Garam masala powder - equal portions of cloves, cinnamon and green cardamom is ground into powder 

1 tsp Red Chilli powder 

2 tbsp of the Wet Paste 

1/2 cup Curd

2 tbsp Mustard Oil 

Method 

Mix all the above ingredients together and marinate for 30 minutes. 

For the Mutton Curry 

Ingredients 

Marinated Mutton 

2 medium size Potatoes cut into Cubes 

1 Onion sliced 

1 Tomato chopped 

2 tbsp of the Wet Paste

1/2 tsp Cumin seeds

2 whole Cardamom powder 

2 whole Cloves 

1 small Cinnamon 

1 Dried Red Chilli 

1 Bay leaf

Salt to taste 

1/2 tsp Sugar 

1/2 cup Mustard Oil to fry the Potato cubes 

Method 

Take a pressure cooker. Add the oil and let it heat up. Lower the flame. Add the potato cubes and fry them. Remove the fried potato cubes and keep it aside. Reduce the oil from the pressure cooker. Let 2 tbsp oil remain. Add the cumin seeds, whole garam masala, bay leaf and dry red chilli. Let it crackle. Add the sliced onion. Sauté it for a minute. Add the sugar and salt, continue to stir. Add the wet paste and continue to sauté for another minute. Add the marinated mutton. Stir and cook for 10 minutes. Add the chopped tomato. Stir and add 2 cups of water. Close the lid of the pressure cooker and let one whistle come. Switch off the flame and let the pressure release. Open the lid and add the fried potato cubes. Stir and close the lid of the pressure cooker again. Allow 2 whistles and switch of the flame. Once the pressure releases then open the lid of the pressure cooker. Serve the mangshor jhol hot with steaming rice, luchi or porota. 

Bhindi Gosht ka Salan

Okra - Meat is a simple recipe from Pakistan and India. In Hyderabadi Cuisine the same recipe is made with more souring ingredients added to the dish. This is mainly a summer dish as the best time for okras to grow is summer, even though now a days it’s found all round the season. This is a medium gravy dish. There are many ways to make it. This dish can be enjoyed with Paratha or Roti.

Ingredients

650 grams Mutton cut into medium pieces

250 grams Okras wash, cut the top and bottom and slit from center

3 medium size Onions chopped 

1 small Tomato chopped

2 Green Chillies slit

Some chopped Coriander leaves for garnishing 

1 tbsp Garlic and Ginger paste

1/2 tsp Turmeric powder

1/2 tsp Red Chilli powder spicy 

1/2 tsp Kashmiri Red Chilli powder 

1/2 tsp Garam Masala powder 

1 tbsp Coriander powder

Salt to taste

1/2 cup Oil

1 1/2 cups of water 

Method

Take a pressure pan. Add 1/4 cup oil. Let it heat. Add the okras and let it cook till fried. Remove the okras and keep it aside. Add the remaining oil in the pan. Add the turmeric powder, chilli powder, Kashmiri chilli powder, garam masala powder,coriander powder and salt. Sauté the powder masala in oil for few seconds on low flame. Add 2 tbsp water so that the masala doesn’t get burnt. Add the onions, tomato and ginger - garlic paste. Stir and sauté it for a minute. Add the meat and sauté it till the oil separates from the masala. Add 1 1/2 cups of water and let it cook till the meat is tender. To save on time, cover the pressure pan and give 3 whistles. Let the pressure realises. Open the lid and stir. Add green chillies and okras. Stir and let it cook for 5 to 7 minutes. Switch off the flame. Garnish with coriander leaves. Serve it hot with roti or paratha.

Fresh Homemade Sausages without Casing

I love the Kolkata fresh sausages that my friend’s parents get for me, but unfortunately it’s not available in Mumbai. I had some boneless mutton in the fridge, so thought of experimenting  with mutton and  it turned out to be delicious. These fresh homemade sausages are quick and easy to make and satisfies your urge of  having sausages.  You can use boneless chicken or pork or mutton. Here I have used mutton.

Ingredients 

250 grams Boneless cold Mutton cut into small pieces 

30 grams Mutton Fat 

1 big Onion coarsely ground and water squeezed out

1 small Garlic pod finely minced 

1 small Ginger piece finely minced

1 Green Chilli finely minced 

1/2 cup Coriander leaves chopped 

1/2 cup Mint leaves chopped 

Salt to taste 

1 tsp Cumin powder

1/2 to 1 tsp Red Chilli powder 

1/2 tsp Garam Masala powder

3 tbsp Oil

Method 

Take a electric chopper or a food processor. Add the Mutton pieces, finely mince it. Add the fat and mince it once more. Remove it into a bowl. Add the onion, mint, coriander, garlic, ginger, green chilli, garam masala, cumin powder, red chilli powder and salt. Mix it very well for 5 minutes until the fat and the meat binds very well. Grease the steamer plate. Take a steamer and heat up the water. Take a plastic sheet and spread it on the platform. Now apply oil on your palm and on the sheet. Take a big lemon size portion. Roll the mince meat on the sheet and give it a longish sausage shape. Place the sausages into the steamer plate. Steam the sausages in batches for 2 to 3 minutes. Remove the sausages from the steamer. Keep the sausages in the fridge for 30 minutes. If you are in a hurry then you can keep it in the freezer for 10 minutes. Remove it and now the sausages are ready to be fried. Take a pan add 1 tsp of oil, heat it. Add the sausages and toss the sausages till brown in colour. Serve them for breakfast, lunch or dinner. I prefer having it with hot dal and rice. 

P. S. The meat pieces has to be cold so that it is easy to mince. 

The meat has to be finely minced and not paste. 

You can add 30 grams more fat if you want as I have used less fat. 

It is very important that the meat and the fat binds very well. 

Shami Kabab...

Shami kebabs are popularly eaten as snack or appetizer throughout India, Bangladesh and Pakistan. It is made from beef, chicken or lamb. It is made by boiling the meat,dal, whole spices, onion, ginger and garlic, salt and turmeric powder till the meat has cooked. Then it is ground into a smooth paste. Coriander leaves, mint leaves and green chillies are added to the paste. It's given a shape of a patti and it's shallow fried in oil. 

It's garnished with onion,lime and mint leaves. It is served with green chutney made out of coriander and mint leaves.

Ingredients

250 grams boneless Mutton pieces

1/4 cup Split Bengal Grams / Chana dal soaked for an hour

1 Onion chopped

4 to 6 Garlic cloves

1 small piece of Ginger

2 to 3 or more Green Chillies chopped as per requirement 

2 tbsp Mint Leaves chopped

2 tbsp Coriander Leaves chopped

1 Black Cardomom

1 Green Cardomom

2 Cloves

1 small piece of Cinnamon

6 to 8 Pepper corn 

1/2 tsp Cumin seeds

1/2 tsp Coriander seeds

1/2 tsp Turmeric powder

Salt to taste

1 Egg

Oil for Frying

Method

Take a pressure cooker, add the mutton pieces, chana dal, onions, garlic, ginger, coriander seeds, cumin seeds, cinnamon, black cardomom, green cardomom, Cloves, pepper, salt, turmeric powder and 1 1/2 cup water into the pressure cooker. Close the lid and let it whistle 4 times or till the mutton has cooked. Let the pressure release, open the cooker and if any water is remaining, dry it up. Let it cool down completely. Then add the meat and the dal into a food processor, add egg and blend it until it turns into a smooth paste. Add the coriander leaves, mint leaves  and green chillies. Add salt and chillies if required. Blend it once more. Take a tray, grease the tray with oil. Apply oil on your palm. Take a lime size ball from the mixture. Roll it and flatten it a bit. Place it on the tray. Keep it in the refrigerator for 15 minutes. Take a fry pan. Add oil. Shallow fry the kababs very gently till golden brown on both the sides. Remove them on a paper towel. Serve them hot with green chutney, onions, lime and mint leaves.

Mutton Zaffrani Pilaf

Pilaf or Pulao is a dish in which rice is cooked in a seasoned broth. Sautéed onion, spices, vegetables, fish, meat and dry fruits are added depending upon the local cuisine. It is a common dish made in India, Bangladesh, Middle East and many other countries. 

This is an easy recipe. The dish has a mild flavor and taste of the spices and saffron. This dish can be made in various ways. This dish can be served with raita.

Ingredients

1 kg Mutton pieces

500 grams Basmati Rice

2 big size Onions sliced

1 tbsp Ginger - Garlic crushed

1 tsp Ginger - Garlic paste

2 Green Chillies cut into half

1 tsp Coriander leaves chopped

2 Bay leaves

6 Apricots

2 tsp Almond Flakes

1 tsp Raisins

1/4 tsp Saffron

1/4 cup hot Milk

Juice of 1 Lime

1/2 tsp Nutmeg powder

Salt to taste

1/2 tsp Turmeric powder

1 tsp Sugar

1/2 tsp Fennel seeds

1 Star Anise

1 medium Cinnamon stick

4 Cloves

2 Green Cardomom

1 Mace

2 tbsp Ghee

Method

Wash and soak the rice and keep it aside. Soak the Saffron and turmeric powder in hot milk, keep it aside. Take a big pot, add a tbsp of ghee and let it melt. Add the green cardomom, cinnamon stick, cloves and fennel seeds. Let it splatter. Add 1/2 the quality of the sliced onions, saute till pink in colour. Add the mutton pieces, salt, sugar and bay leaves, stir and cook for 10 minutes. Add 2 liters of water, stir, cover and cook till the mutton has become tender. Remove the excess mutton broth if any and keep it aside and can be enjoyed as soup, as when we add the rice, it will cook in the broth, so the broth should be just enough to cook the rice. To be precise, there should be 4 1/2 cups of the broth. 

Take a wok, add the remaining ghee, let it melt. Add the remaining onion slices, fry the onions till golden brown in colour. Remove a tbsp of onion and keep it aside for garnishing. Add the 1 tsp almond flakes and raisins into the remaining fried onion slices. Stir for another minute. Add the ginger - garlic paste. Sauté for a minute. Add the fried onions, apricot, lime juice and nutmeg powder into the mutton broth. Adjust the salt. Drain the excess water from soaked rice. Add the rice, stir and let it cooked till 80 percent of the rice is cooked. Add the saffron milk. Stir the rice gently. Cover and cook till done. Before serving garnish with fried onions, pinch of saffron, 1 tsp almond flakes and coriander leaves. Serve it hot with raita.

Bata Mashala diya Mangsher Jhol....

Mangsher Jhol is known to all Bengalis. It is cooked on all occasions. In earlier days and still in some household fresh spices are ground for the masala, but now a days mostly powdered spices have taken over. In this recipe in addition to the garam masala used in Bengali kitchen, I have used few more other spices as an experiment in my kitchen, This dish can be eaten with hot steamed rice or paratha or luchi. 

For the Bata Mashala / Wet Paste

Ingredients 

1 Onion chopped 

12 Garlic cloves 

1 medium Ginger piece 

1 medium Fresh Turmeric piece

12 Pepper corns

4 Cloves 

1 medium stick Cinnamon 

3 Green Cardomon 

4 Kabab Chini 

4 Dry Red Chillies

4 Dry Kashmiri Chillies

1 tsp Cumin seeds 

2 tsp Mustard seeds 

1 tsp Coriander seeds 

1/2 tsp Celery seeds (Optional)

Method 

Add all the above ingredients into a grinder and add little water. Grind all the ingredients into a fine paste. 

For the Mangsher Jhol / Mutton Curry 

Ingredients

1 kg Mutton Pieces 

2 Big Potatoes cut into big chunks

1 Onion sliced

2 Tomatoes chopped

2 Green Chillies slit 

2 Bay Leaves 

Salt to taste 

1 tsp Sugar 

1/2 cup Curd 

Bata Mashala / Wet Paste 

1/2 cup Mustard Oil 

Method 

Take a pressure cooker. Add mustard oil. Let it heat till the smoking point. Reduce the flame. Fry the potatoes till brown in colour. Remove it from the oil and keep it aside. In the same oil, add the onion, chillies and bay leaves. Fry the onions for a minute, add sugar and fry till light brown in colour. Add the mutton pieces, stir fry for 2 minutes. Add the bata mashala and salt. Stir and cook for 5 minutes. Add the curd. Stir and cook for 2 minutes. Add the tomatoes. Stir, cover and cook for 10 minutes on low flame. Remove the cover and add the potatoes. Stir and add 6 cups of water. Close the lid of pressure cooker. Give 4 whistles. Switch off the flame. Let all the pressure release. Serve it hot. 

Kosha Mangsho in Pressure Cooker

This is a very popular Bengali dish cooked on special festivals and occasions... 

In this dish the mutton has to be well marinated. While cooking the mutton is sautéed well that is called Koshano in Bengali and hence the name Khosha Mangsho... Since the mutton is marinated well, the mutton cooks in its own juices, so no water is added while cooking. Usually it is slow cooked in a pot, but due to time constraint, I have cooked it in a pressure cooker. 

For Marination

Ingredients 

1 kg Mutton pieces 

1 cup Curd

1/4 cup Mustard oil

1 Onion paste

2 tbsp Ginger - Garlic - Chilli paste 

Salt to taste

1/2 tsp Turmeric powder

1 tsp Coriander and Cumin powder 

Method 

Mix all the above ingredients well and let it marinate for 5 to 6 hours. 

For the Mutton

Ingredients 

Marinated Mutton 

2 big Onion chopped

1 tsp Garlic crushed

Salt to taste

1/2 tsp Sugar 

1/2 tsp Turmeric powder

1 tsp Cumin powder 

1 tsp Coriander powder

1/4 tsp Garam Masala powder

2 Green Cardomom crushed

2 Cloves crushed

1 small stick Cinnamon 

4  Pepper corn

2 Bay leaves 

1/4 cup Mustard Oil 

Method

Take a pressure cooker, add oil and let it heat up till smoking point. Reduce the flame, add cardomom, cloves, cinnamon, peppercorn and bay leaves. Let the whole garam masala crackle. Add the garlic, sauté it for a minute. Add the onions and sugar. Sauté it till light brown in colour. Add the marinated mutton pieces. Stir and cook on low flame for 10 minutes. Add the turmeric powder, cumin powder and coriander powder. Stir and cook it for 10 minutes more. Pressure cook the mutton for 4 whistles. Let the pressure release. Open the lid of the cooker. Sprinkle the powdered garam masala on top of the mutton. Serve it hot with Mughlai paratha or Luchi or Roti. 

Mangsher Bhuna Khichudi....

This dish is a popular dish of Bangladesh. It is a richer variation of Khichudi cooked with Mutton.  Khichudi or Khichadi know all over India is normally is cooked with vegetables, rice, dal and spices. The cooking style varies depending upon the state. This is a one pot meal... very easy to make.

Ingredients 

200 grams Mutton pieces 

1 cup Rice 

1/4 cup Moong Dal 

1/4 cup Masoor Dal

1 Onion sliced 

1 Tomato chopped 

6 to 7 French Beans cut into big pieces 

6 to 8  Cauliflower florets 

1 big size Potato cut into cubes 

1 Carrot cut into long thick pieces 

2 tsp Ginger - Garlic - Chilli paste 

2 Bay Leaves 

2 Cardamom 

2 Cloves 

1 Cinnamon stick 

 6 Pepper corns 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

1 tsp Cumin powder 

1 tsp Coriander powder 

1/2 tsp Garam Masala powder 

Salt to taste 

1 tsp Sugar 

1 tbsp Ghee

3 tbsp Mustard oil 

Method 

Take a pan, add the rice and dal. Roast it till it is light brown in colour. Wash the rice and dal. Soak it in water and keep it aside. 

Take a pressure cooker. Add the oil. Heat the oil to a smoking point. Reduce the flame,  add the whole garam masala and bay leaves. Let it crackle. Add the green chillies. Let it sauté for few seconds. Add the onion and stir fry till light brown in colour. Add the vegetables except tomato. Stir and cook for 2 minutes. Add the garlic - ginger - chilli paste and sugar. Sauté it for 2 minutes. Add the mutton, stir and cook it for 3 to 4  minutes. Drain the dal and rice. Add it into the cooker. Stir and cook for 5 minutes. Add the salt and dry spice powder. Stir and cook for a minute. Add 3 cups of water. Close the lid and give 4 whistles. Once the pressure releases then open the lid. Stir it. Add 1/2 cup of water and ghee. Stir and serve hot. 

Mutton Liver Roast.....

As Goddess Durga has already left for her home.. for Bengalis Bijoya Dashami begins. Family and friends get together... adda and feasting continues. Mainly non vegetarian dishes are cooked like Mutton Curry and Mete (Goat Liver) Chorchori  and are served with Rice or luchi and lastly sweet delicacies are served.

This time I tried a different dish instead of Mete Chorchori.. 

It is a semi dry dish and can be served as starters or can be served as side dish with Roti, Paratha or Luchi. Spiciness can be added as per your choice.

Ingredients 

500 grams Mutton Liver cut into pieces 

2 tbsp Ginger Garlic Chilli paste 

1 Onion paste 

3 Onions sliced 

4 Garlic cloves crushed 

2 Green chillies cut lengthwise 

1 Tomato sliced 

2 Bay Leaves 

Salt to taste 

3/4 tsp Turmeric powder 

1 tsp Cumin powder 

1/2 tsp Coriander powder 

3/4 tsp Garam Masala powder 

1/4 tsp Pepper powder

1/2 tsp Cumin seeds 

3 tbsp Ghee

1 tbsp Coriander leaves chopped for garnishing 

Method 

Take a pressure cooker. Put the liver pieces, onion paste, ginger - garlic - chilli paste, salt and 1/2 tsp turmeric powder in the pressure cooker. Mix it and let it stand for 1 hour. Close the lid of the pressure cook and cook it till 4 whistles or until cooked. Let the pressure release, open the lid and keep the cooked liver in a bowl. Take a wok. Put ghee. Let it heat up. Add the cumin seeds and bay leaves. Let it crackle. Add the crushed garlic and sliced onions. Sauté it for 2 minutes. Add the green chillies. Stir fry it for 3 to 4 minutes or until the onions are brown in colour. Add the cooked liver. Stir it for a minute. Add the remaining turmeric powder, coriander powder, cumin powder and garam masala powder. Stir and cook for 2 minutes. Add the sliced tomato. Stir and cook for 3 to 4 minutes. Garnish with coriander leaves before serving.

Shorshe Mangsho Bhaapa

This a very popular dish of Bengal usually made with different types of fishes. Here I have made it with mutton and cooked it in a bit different way. First the mutton has to be marinated well for 4 to 5 hours and then it has to be half cooked in a pressure cooker and again cooked with mustard paste, mustard oil, salt, turmeric powder and green chillies till it is tender. It taste delicious with hot steamed rice. 

To Marinate the Mutton 

Ingredients 

1 kg Mutton pieces 

1 cup Curd 

1 Onion paste 

1 tbsp Garlic paste 

1/2 tbsp Ginger paste

1 tbsp Chilli paste 

Salt to taste 

Method 

Marinate all the above ingredients and keep it aside for 4 to 5 hours. 

To make the Shorshe Mangshor Bhappa 

Ingredients 

Marinated Mutton 

5 to 6 Green chillies slit 

Salt to taste 

1 tsp Turmeric powder 

1/2 cup Mustard paste (3 to 4 tbsp Mustard seeds ground with little water)

1/4 cup Mustard oil 

Method

Press cook the mutton without adding any water. Give 2 whistles. After the pressure releases. Remove the cover. Add the mustard paste, salt, turmeric powder, mustard oil and green chillies. Stir it.  Give another 3 to 4 whistles or until the mutton has become tender. Let the pressure release, remove the cover. Let it stand for 10 minutes before serving it hot with rice. 

P. S. While buying the mutton, please remember to buy tender mutton.. After the mutton is cooked and eaten with rice, the mutton should be soft enough to melt in your mouth.

Before grinding the mustard seeds, soak the seeds in water for 30 minutes and then grind them. Strain the paste before using it.

Meat Loaf....

Meat Loaf......

This was on my bucket list... Finally today... Wanted to make it simple with the ingredients easily available in the Indian kitchen.. 

Ingredients 

150 grams Meat Minced 

1 Onion minced 

1/2 cup Tomato puree 

1 tsp Garlic minced 

1/2 tsp Ginger minced

1 tsp Chilli chopped 

2 tbsp Carrots finely chopped 

2 tbsp Capsicum finely chopped 

Few Coriander leaves chopped 

1 tbsp Tomato Ketchup 

1 tsp Garam Masala powder 

1 tsp Cumin powder

1/2 tsp Pepper powder 

Salt to taste 

2 Eggs

1 cup Bread Crumbs made from stale bread 

1 tsp Oil

Method 

Combine all the above ingredients except for tomato ketchup together. Take a loaf pan and grease it. Add the meat in the pan. Bake it at 180 degrees celcius for 45 minutes in a preheated oven. Take it out and spread the tomato ketchup from top. Cool it before slicing.

Enjoyed having the meatloaf with French fries, toast and sunny side up... A perfect breakfast for the day... 

Keema Aloo Choley

Keema Aloo Choley 

Ingredients 

1 bowl Mutton Mince 

1 bowl Chickpeas boiled 

10 to 12 Baby Potatoes boiled 

1 Onion chopped 

1 Tomato chopped 

1 tbsp Ginger Garlic Chilli paste 

1/2 tsp Cumin seeds 

1 tsp Coriander - Cumin powder 

1/2 tsp Turmeric powder 

1/2 tsp Garam Masala powder 

2 tsp Choley Masala 

Salt to taste 

3 tbsp Oil / Ghee

Few Coriander leaves chopped

Method 

Take a wok, add oil / ghee. Let it heat. Add cumin seeds and let it crackle. Add garlic - ginger - chilli paste. Sauté it for 2 minutes. Add the onion. Sauté it for 2 minutes. Add the Kheema, choley and the potatoes. Stir a cook for 5 minutes. Add the spices, salt and tomato. Stir it and cook for 5 minutes. Add 1/2 cup water. Stir, cover and cook for 10 minutes. Once done, garnish it with coriander leaves. Serve it hot with parathas or pav..

Gosht Falak Numa (Spicy Tangy Mutton Curry)

Gosht Falak Numa (Spicy Tangy Mutton Curry)

While net searching, This Pakistani dish attracted my attention for it's beautiful name. 

It's a very tasty and easy mutton recipe. The mutton is cooked in curd base sauce with cashew paste, saffron and spices. A must try recipe. 

Ingredients

1/2 kg Mutton  pieces

2 large size Onions sliced

2 tbsp Garlic and Ginger paste

3 Green chillies cut lengthwise

2 tbsp Cashewnuts paste

2 cups Curd

1 tbsp Garam Masala powder

1 tbsp Chilli powder

1/2 tsp Saffron

Salt to taste

Water as required

4 tbsp Ghee / Oil

Few Coriander leaves chopped

                    

Method

Take a pressure cooker, add 1 tbsp oil or ghee. Heat it. Add mutton, salt, ginger and garlic paste. Sauté it for 3 minutes. Add 2 cups of water. Stir it.  Cover and pressure cook it till 4 whistles. Take a pan, heat the remaining ghee or oil. Let it heat. Fry the onions and 2 green Chillies till the onions are brown in colour. Take curd, add cashew paste, chilli powder, saffron and garam masala powder. Mix it well. Pour the curd into the pan. Stir and cook on low flame for 5 to 10 minutes till the oil releases from the curd. Add the boiled  mutton along with the broth. Check the salt, add if required. Stir it.  Cover and cook for 15 minutes. Garnish with coriander leaves and remaining green chilli. 

Keema Tadka Achari........

Keema Tadka Achari........

It is a dry dish and it can be had with Parathas. 
Ingredients
500 grams Mutton / Chicken Keema
3 Onions chopped
2 Tomatoes chopped
1 tbsp Garlic and Ginger paste
3 Green chillies chopped
1 tsp Red chilli powder
1 tsp Turmeric powder
1 tsp Garam Masala powder
1 tsp Fennel seed powder
1 tbsp kasoori methi
Salt to taste
1 tbsp Mango pickle masala
4 tbsp Ghee
1/4 cup Coriander leaves chopped

Method
Take a pan, add the ghee and let it heat. Add the Onion and sauté it till brown in colour. Add garlic ginger paste and chopped  chillies.  Sauté it for 2 minutes. Add the tomatoes.  Stir and cook for 2 minutes. Add the salt, turmeric powder, chilli powder, garam masala powder, fennel powder, Kasoori  meethi and mango pickle masala. Stir and cook for 2 minutes. Add the Kheema. Stir it, cover and cook, stirring it occasionally till the keema is done. Garnish it with coriander leaves.

Methiwale Keema Kofta Curry - Fenugreek Mutton Mince Ball Curry

Methiwale Keema Kofta Curry 

Fenugreek Mutton Mince Ball Curry

Ingredients for the Kofta

500 grams Mutton Keema

1 cup Fenugreek Leaves chopped 

3 tbsp Coriander Leaves chopped

1 Onion chopped 

1 tsp Garlic powder or fresh Garlic chopped 

Juice of 1/2 Lime

Salt to taste 

1 tsp Garam Masala powder 

1 tsp Cumin powder 

1 Egg 

Oil for Shallow Frying 

Method 

Mix all the above ingredients except oil in a mixing bowl. Mix all the ingredients very well for 5 minutes till the fat releases and binds all the ingredients together. Make equal lime size portions of the mutton mince. Make round balls and keep it in the refrigerator for 30 minutes. Take a pan, add oil for shallow frying. Fry the meat balls till brown in colour and keep it aside. 

For the Curry

Ingredients 

1 Onion coarsely ground 

1 tbsp of Ginger, Garlic and Chilli paste

2 Bay Leaves

1/2 tsp Cumin seeds

Salt to taste

1/2 tsp Sugar 

1/2 tsp Turmeric powder

1 tsp Chilli powder 

1 tsp Cumin powder

1 tsp Coriander powder 

1 tsp Garam Masala powder 

1 cup Curd beaten

2 tbsp Ghee 

Few Coriander Leaves for Garnishing 

Method 

Take a pressure pan, add ghee, let it heat up. Add cumin seeds and bay leaves. Let it crackle. Add the onion, ginger, garlic and chilli paste. Sauté it till brown in colour. Add the curd, salt, sugar, turmeric powder, chilli powder, cumin powder and the garam masala powder. Stir it, add 1/2 cup water and let the curry simmer for 10 minutes. Add the mutton minced balls, close the lid and give 2 whistles. Switch off the flame and wait till the pressure releases. Before serving garnish with coriander leaves.