Balochi Gosht

Balochi Gosht
Ingredients
500 grams Mutton
1 tbsp Ghee
2 Onion sliced
2 Green chilies crushed
1 tsp Ginger  paste
1 tsp Garlic Paste
1/ 2  cup Curd
1/2 tbsp Garam masala powder
Salt to taste
1/2 tsp Red Chillie crushed
1/2 tsp Peppercorn crushed
Coriander leaves chopped for garnishing

Method
Marinate the mutton with ginger, garlic and chilies for 30 minutes. Take a pan. Add ghee. As the ghee heats up add the sliced onions. Fry the onion till light brown in colour. Add the mutton. Stir the mutton  and stir fry for 15 minutes, on a low flame. Take the curd and beat it. Add the salt, chilli crushed, pepper crushed and garam masala powder to the curd and mix it. Add the curd  to the mutton and stir the mutton. Cover and cook on low heat  until mutton is tender and water dries.When it’s done, garnish with fresh coriander leaves. Serve hot.

Whole wheat Flat Bread

Whole wheat Flat Bread

Whole wheat Flat Bread
Ingredients
2 cups Whole wheat Flour
1 Egg OR 2 tbsp Curd
1/2 Cup Luke warm Water
1/2 tspYeast
1 tsp Sugar
Salt to taste
1/2 tsp white and black Sesame seeds
1/2 tsp Ghee

Method
Add flour in a mixing bowl. Make a well in the centre. Add yeast and sugar in the centre of the flour. Pour Luke warm water and let the yeast rise. Beat the egg. Keep 1 tsp for brushing the naan. Add the rest of the beaten egg or curd, start mixing to make a soft dough. Add 1/4 tsp ghee, knead the dough for 5 minutes. Cover the dough and leave it to rise. Apply ghee on the palm. Punch the dough, grease the baking tray with oil. Divided the dough in to 2 portion. Take one portion. Sprinkle little flour on the platform. Roll out the dough into 1/2 inch thick  circle. Keep it on the baking tray. Cover and let it rise. Press the dough with fingertips. Brush with egg. Sprinkle with sesame seeds. Bake in pre-heat oven and bake at 180 degrees Celsius for 15 to 20 minutes or till brown on top. Serve with any gravy dish.

Su's style Spanish omelette for breakfast

Su's style Spanish omelette for breakfast :-)
Ingredients
6  potatoes
1 onion
4tbsp olive oil
3 tbsp chopped  parsley
6 eggs
6 sliced cheese
Salt to taste
Pepper powder
1 tomato sliced
Oregano seasonings
Method
Peel the potatoes  and cut them into thick slices. Chop the onion. Heat the oil in a large frying pan, add the potatoes and onion and saute them, partially covered, stirring occasionally until the potatoes are cooked. Take the excess oil out and keep the potatoes and onion a side. Beat the eggs separately, then stir into the pan with potatoes and onions and add parsley, salt, pepper. Add sliced cheese and sliced tomato. Sprinkle oregano seasoning on top.  Cook on a moderate heat covering the pan. When almost set, invert on a plate and slide back into the pan and cook a few more minutes till done. Slide on to a plate and  serve.

Awadhi Mutton Biryani

Awadhi Mutton Biryani
Ingredients
For garam masala:
1 cinnamon stick
8  cloves
2 tsp cumin seeds
1 tsp fennel seeds
2 tsp coriander seeds
1 tsp pepper corns
1 star anise
2 mace
2 brown cardamom
2 green cardamom

Method
For garam masala:
Dry roast all the ingredients. Grind them in a masala grinder.

For marinating the mutton
Ingredients
1kg mutton
1/2 cup curd
2-3 tsp. ginger-garlic paste
1 tsp turmeric
1 tsp chilli powder
1 tbsp Cashew nut paste
Garam masala powder made at home
Salt to taste

Method
For mutton marination:
Take the mutton and add ginger-garlic paste, turmeric and chilli powder. Then add cashew nut paste, garam masala powder , curd and mix  it. Cover it and keep it aside for 1 hour.

For cooking the rice
Ingredients
1 kg basmati rice
salt to taste
Method
Wash and soak the rice in water for 1/2 an hour. Add the salt and cook the rice till done. It rice should be cooked 75 %  and the rest will cook in dum.

For cooking the biryani
Ingredients
Marinated mutton
Cooked rice
1 cups milk
4 tbsp ghee
2 onions sliced and browned
Saffron
1/2 tsp  Kewar and rose essence
Mint and Coriander leaves  chopped for garnishing

Method
Add 3 tbsp ghee in the handi. Transfer the marinated meat from the bowl to the handi.Now stir and cook the meat for a few minutes.
Cover with the lid and simmer the meat  till done.
Now take another handi and  layer the mutton with cooked rice and then again with mutton and cooked rice. Now take milk, saffron, 1 tbsp ghee and the essence. And warm it up a bit. Spread  the milk on top of the last
layered rice. Garnish it with mint, coriander and brown onions.
Cover the handi with the lid and weight it down with something heavy. Keep the flame low.
Cook for about half an hour. Serve it hot with salad.

Spicy Burnt Garlic Vegetable Stewed

Spicy Burnt Garlic Vegetable Stewed Noodles 
Ingredients
1 capsicum diced
1 carrot diced
1/2 cup of spinach leaves roughly chopped
1 onion diced
4 tbsp garlic chopped
4 green chillies slit or more as required
2 tbsp sesame seed oil
1 tbsp of soya sauce
1 tbsp of tomato sauce
1 tbsp of vinegar
Salt to taste
1 tbsp of corn starch
Water as required
1 big packet of noodles
Optional you can add mushrooms, broccoli, red and yellow capsicum etc.
Method
Boil the noodles with salt and 1 tsp of oil, drain and keep aside. While draining the noodles retain 1 cup of starch water.
Take a pan add oil and heat well. Add chopped garlic and on full flame saute the garlic to get the burnt flavour. Now lower the flame and add onions and sauté. Add all the vegetables and saute it for 5 minutes. Add all the sauce and salt. Add water about 1  cups and the starch water retained while draining the noodles. Boil it well. When the vegetables are cooked then add 2 tbsp water to the corn starch and mix it and add to the gravy.  Boil it for 5 minutes more on a full flame till the gravy thickens a little. Now take a serving dish and  spread the noodles on the base and add the vegetable gravy on the top. Serve it hot.