Goan Mutton Vindaloo served with Home Made Whole Wheat Ladi Pav

Goan Mutton Vindaloo served with  Home Made Whole Wheat Ladi Pav

For Vindaloo paste

Ingredients

8Kashmiri red chilies

1tsp Cumin seeds

1/2 tbsp Coriander seeds

1 inch cinnamon stick

5 Peppercorns

1/2 tsp  Poppy seeds

4 Cloves

2 Cardamoms

1/2 tsp Ginger paste

1 tsp Garlic cloves

½ tsp Turmeric powder

1/2  tsp Tamarind pulp

1tsp Jaggery

Salt to taste

2 tbsp Malt Vinegar

Few tbsp Water

Method

Grind all the ingredients to make vindaloo paste.

For Vindaloo

Ingredients

500 grams  Mutton cut in medium cubes

1 Onions  finely chopped

2 Cloves

2 Peppercorns

1 small stick Cinnamon

3 tbsp Oil

Water as required

Method

Marinate the mutton for 2 hours with the vindaloo  paste.Heat the oil in a pressure cooker.  Add Peppercorns, cloves and cinnamon in the oil. Satue it for seconds.  Add onions and fry till light brown in colour. Add the marinated mutton and sauté it on high heat for 8 to 10 mins.  Keep stirring.Once the mutton is sautéed well, 1 cup water. Pressure cook it. Give 3 to 4 whistles or till the mutton has cooked. Serve it hot with Pav or Rice.     

Lebanese Semolina Cake (Nummoora)

Lebanese Semolina Cake (Nummoora)

Ingredients

2 cups Semolina

1/2 cup Desiccated Coconut

2 cups Curd

½ cup Sugar

125g Melt Butter

1 tsp  Baking powder

1/2 tsp Soda bi carbon

Almonds and Pistachio powder for garnishing

2 cups cool Ater syrup ( Made from 1 cup sugar,  2 cups water, 2 tsp rose essence and 1 tbsp lime juice.. Boil all the ingredients together for 5 to 7 minutes to make a syrup.)

Method

Mix together the semolina, coconut , curd sugar, butter,  soda bi carb and baking powder. Let it stand for 15 minutes. Spread the mixture evenly in a well greased baking tray. Add Almonds on top and  bake in a 180 degrees  oven until cooked through and lightly brown on top for 50 minutes in a pre heated oven. Remove from the oven and while still hot cut diagonal lines through the cooked mixture to make diamond-shaped slices, and then pour the cool Ater (syrup) over the top. Sprinkle Pistachio powder on top. Serve hot or cold  with whipped cream         (optional).

Mix Vegetable Pickle

Mix Vegetable pickle 

Ingredients
1/4 cup carrot cut into medium strips
1/4 cup brinjal cut into small pieces
1/4 cup cauliflower cut into small pieces
1/4 cup beans cut into medium pieces
10 garlic cloves
10 green chillies slit
1/4 cup radish cut into medium strips
1 cup mustard oil
1/4 tsp fenugreek  seeds
1/4 tsp fennel seeds
1/4 tsp mustard seeds
1/4 tsp kalonji
1/4 tsp cumin seeds
1/4 tsp hing
Salt to taste
1/2 cup vinegar

For the pickle masala powder
Ingredients
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp carom seeds ( Ajwin)
5 whole red chillies
1 tsp cumin seeds
2 tsp coriander seeds
1/4 tsp fenugreek seeds
2 tsp fennel seeds
(Grind all the ingredients together for the powder masala)

Method
Wash and then cut all the vegetables. Add 1/2 tsp salt and 1/2 tsp turmeric powder and keep them in a colander for an hour in the sun. Take a pan and add oil and let the oil heat up. Add cumin seeds, mustard seeds, kalonji, fennel seeds, fenugreek seeds and hing. Let the seeds crackle. Add the vegetables, salt to taste and the powder masala. Let the vegetables cook on low flame for 5 minutes add vinegar and cook for another 5 minutes till all the vegetables incooperate with the oil, vinegar and the masala. Cool the pickle and keep it in the glass bottle. Keep the bottle in the sun for a week and it is ready to eat.

Raw Tamarind Pickle

Aunty who works for me gots these tamarind from some neighbouring tree while returning home ... Wondering what to do..... I tried out this sour, spicy tamarind pickle Andhra style....
Raw Tamarind Pickle
1 cup raw tamarind cleaned and cut in to pieces
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp mustard seeds
1/2 fenugreek seeds
1 tsp turmeric powder
6 red whole dry chillies
2 tsp salt
1/2 cup mustard oil
1/2 cup curry leaves
15 garlic cloves
1/2 tsp urid dal
1/2 tsp chana dal
1/2 tsp hing

Method
Grind the red chillies. Now add tamarind, coriander seeds, cumin seeds, 1 tsp mustard seeds, fenugreek seeds, turmeric powder, salt, curry leaves keeping 5 to 6 curry leaves aside and garlic into the grinder and grind all the ingredients together into a rough paste... Take a pan and add oil. Once the oil heats up add the remaining mustard seeds, urid dal, chana dal, curry leaves and hing. Once the seeds begin to crackle add the paste and mix it well. Take off the gas and once the pickle cools down, store it in the jar....

Strawberry jam with no preservatives

Strawberry jam with no preservatives......
Strawberry jam
Ingredients
3 cups strawberries sliced
2 cups sugar
1/2 tsp salt

Method
Mix all the ingredients and keep it on medium flame, stirring it constantly till the juices reduces and to  test take 1/2 cup water and pour a drop of jam in the water. If it spreads then the jam is not ready. Once ready the jelly droplet will retain its shape once dropped in the water. Once done cool it and store it in a jar....