Mutton Anokhi

Mutton Anokhi
This  is an experimental recipe from my kitchen. I am sure you will love it.
For Marinating the Mutton
Ingredients
500 grams Mutton cut in to medium size cubes
4 tbsp Curd
4 tbsp Coconut Milk
2 tbsp Malai
1/2 tsp Ginger paste
1 tsp Garlic paste
2 tbsp Onion paste
2 Green chilli paste
1/4 tsp Pepper powder
1/2 tsp Garam Masala powder
1 tsp Fennel seed powder
Salt to taste
2 tbsp Oil

Method
In a mixing bowl marinate the mutton with all the above ingredients for 6 hours or overnight in the refrigerator.

For cooking the Mutton
Ingredients
Marinated Mutton
300 grams Basmati Rice soaked for 30 minutes and cooked 75 %
1 onion cut in to half and sliced
1 Bay leaf
1 Star Anise
2 Tomato paste
1 Kashmiri Chilli paste
2 pinch Saffron
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
Salt to taste
Chopped Coriander leaves for garnishing

Method
Take a pan. Add 1 tbsp of Ghee, let it heat. Add bay leaf and star anise. Sauté it for few seconds. Add the onion. Sauté the onion till translucent. Add the chilli paste, tomato paste, 1/2 cup water, salt, turmeric powder and saffron. While the tomato paste is simmering on low flame, take a deep baking tray. Take 2 sheets of big foil paper double than the size of the tray. Keep the foil paper over the other foil paper. Spread and adjust the foil on the tray. Take the marinated mutton pieces  and put on the foil, add the remaining marinate to the tomato paste. Mix the gravy properly and simmer over medium flame. Cover and wrap the foil properly. Add 1/4 cup water in the baking tray. Pre Heat the oven at 200 degrees Celsius.  Check on the gravy, cook the gravy till thick. Add the rice to the gravy. Mix the rice properly with the gravy. Keep it aside. Cook the mutton pieces in a oven at 200 degrees Celsius for an hour or more  till the mutton is tender. Open up the foil and grill it for 15 minutes stirring the mutton pieces in between at 200 degrees Celsius. Add rice on a serving plate, add the mutton pieces and the gravy on top of the rice. Garnish with coriander leaves. Serve it with tomato and onion salad.

Paneer Shorshe / Paneer in Mustard gravy.

Paneer Shorshe / Paneer in Mustard gravy.
Ingredients
250 grams Paneer cut into cubes
2 tbsp Mustard seeds soaked in water
1 tbsp Poppy seeds
1/2 tsp Nigella seeds
2 Green chillies
Salt to taste
1/4 tsp Turmeric powder
2 tbsp Curd
1 tbsp Mustard oil
2 tbsp chopped Coriander leaves

Method
Drain the water from the mustard seeds. In the grinder add mustard seeds, poppy seeds, 1 Green chilli and curd. Make a fine paste. Take mustard oil in a pan. Heat the oil. Add nigella seeds. Let it crackle. Add the paste and 1/2 cup water, salt and turmeric powder. Let the gravy boil for 3 to 4 minutes. Add the paneer cubes and boil it for 3 to 4 minutes more. Before serving drizzle with mustard oil and garnish with coriander leaves. Serve it with hot rice.

Beans and Carrot Poriyal / South Style

Beans and Carrot Poriyal / South Style Stirred fried Beans and Carrot
Ingredients
250 grams French Beans chopped
200 grams Carrots chopped
1 Onion finely chopped
1 tbsp Coconut oil
Few Curry leaves
1 Green chilli slit
1/4 tsp Mustard seeds
1/4 tsp Urid dal
1/4 tsp Chana dal
Few Coriander seeds
Few Fenugreek seeds
Pinch of  Asafoetida
1/4 teaspoon Turmeric powder
Salt to taste
1 tablespoon of fresh coconut for garnish (optional)
Coriander leaves chopped for garnishing

Method
Boil or steam the beans and carrot till tender. Take a pan. Add oil. Add the chana and Urid dal. Let it become light brown in colour then add mustard seeds, coriander seeds and mustard seeds. Let it crackle. Add the curry leaves, green chilli and Asafoetida. Sauté for few seconds. Add the chopped boiled beans and carrots. Sauté it for 2 to 3 minutes. Add salt and turmeric powder. Sauté it for 5 minutes more. Turn off the heat. Garnish with grated coconut or chopped coriander leaves. Serve with hot Chappati.

Sweet Medley Shots

Sweet Medley Shots
This is an experimental recipe from my kitchen with leftover chocolate cake crumbs and leftover white chocolate ganache....
Ingredients
1 cup Chocolate cake crumbs
1/2 cup White chocolate Ganache
1/2 cup Coconut Milk
2 tbsp Fresh cream
4 tbsp Condensed Milk
1/2 packet Jello's or any other brand Mango Jelly powder
1/2  tbsp Veg Gelatine
2 tbsp Hot Water
6 shot glasses

Method
Take the shot glasses. Fill 1/4 of the Glasses with cake crumbs. In a vessel combine coconut milk, fresh cream and condensed milk. Take another bowl, add hot water. Sprinkle the gelatine in the water. Stir and dissolve the gelatine. Add 2 tbsp of the gelatine water to the coconut milk. Mix the coconut milk with gelatine on a low flame till it simmers. Stir it continuously till it cools a bit. Pour the coconut milk on the cake crumbs and fill up more 1/4 of the glasses. Refrigerate it till the coconut milk sets. Add more cake crumbs and fill up another 1/4 of the glass. Take the mango jelly powder in a vessel, follow the instructions on the packet and simmer on low flame. Cool it a bit and add the mango jelly and fill up  the glasses. Let it set in the refrigerator. Take white chocolate ganache in a piping bag. Pipe out the chocolate ganache on top of the mango jelly with the help of a big star nozzle. Decorate the top with sprinkles. Serve it chilled.

Devilled Mackerel with Mint and Tomato Salad

Devilled Mackerel with Mint and Tomato Salad

Ingredients
5 Mackerels cleaned and washed
2 tbsp Butter
1/2 tsp Sugar
1 tsp Dijon Mustard paste
1 tsp Chilli powder
1/2 tsp Pepper powder
Salt to taste
1 tsp Curry Powder
2 tbsp Balsamic vinegar
1 Tomato cut into half and sliced
1 Onion cut into half and sliced
1 tbsp Mint leaves chopped
1 Lemon sliced

Method
Make cuts on the fish. Melt the butter. Add the sugar, mustard, curry powder, chilli powder, vinegar, pepper and salt. Mix it well. Put the fish on a baking tin and rub the fish with spiced butter on both sides properly. Keep it for 10 minutes.  Grill for 10 minutes on one sides in a preheat oven at 250 degrees Celsius. Turn on the other side and grill for 10 minutes. Take the baking tin out. Pour the marinated juices which has come out of the fish while grilling back on the fish. Bake for 10 minutes more. Serve the fish with the tomato, onion and mint salad. Drizzle lemon juice on the fish and Have it with hot rice.