Aab Gosht

Aab Gosht
This dish is made in several ways. As milk is added, it makes this dish unique. 
Ingredients
1/2 kg Mutton
1 cup Bengal Gram soaked
2 Medium size Onions chopped finely
3 Medium sized Tomatoes chopped
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Green Chilli paste
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Fennel powder
1/2 tsp Garam Masala powder
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
Salt to taste
1/2 cup Coconut Milk
1 cup Milk
1 tbsp Oil
1 tbsp Ghee

Method
Heat oil and ghee in a pressure cooker. Add onions and saute till translucent.  Add tomatoes, ginger and green chilli pastes, gram dal, turmeric, salt and mutton. Stir well for 5 minutes, add 1 1/4 cups of water and pressure cook till 3 whistles. After all the pressure releases open the cooker.  Add cumin powder, coriander powder, fennel powder, garam masala powder and pepper powder , stir and simmer for 10 minutes on low heat. Add coconut milk and milk and let it simmer for 10 minutes more. Serve hot.

Egg Omelet Sandwich with Cottage Cheese Spinach and Carrot Spread

Egg Omelet Sandwich with Cottage Cheese Spinach and Carrot Spread.......
For the Spread
1 cup Cottage cheese crumbs
1/4 cup Hung Curd / Yogurt
2 tbsp Fresh Cream
1 cup Spinach chopped
1/2 cup Carrot shredded
1/4 tsp Garlic powder
1/4 tsp Pepper powder
Salt to taste
1 tsp Butter

Method
Take a pan, add butter, let it melt. Add spinach and saute till the water in the spinach has dried up. Keep it aside. In a blender add cottage cheese, hung curd, cream, salt, pepper, garlic powder and blend it till smooth. Add spinach and carrot, mix it. Keep it aside.

Egg Omelet
Ingredients
6 Eggs
1 medium size Onion chopped finely
1 medium size Tomato de seeded and chopped finely
1 tbsp Red Chillies sliced
Salt to taste
1/4 Pepper powder
2 tbsp Oil

Method
Take a mixing bowl, add all the above ingredients expect oil. Beat the eggs well. Take a big pan, add oil, let it heat. Spread the egg batter and let it cook. Once done cut it into pieces.

To Assemble
Take bread slices, apply the spread on the slices. Add a omelet piece on the bread slice. Cover with another bread slice, cut the sandwich into pieces. Serve with potato chips....

PiyajKoli

PiyajKoli
Piyajkoli in Bengali,  are the stem of the Onion buds, it  is a winter veggie and a delicacy of Bengal. It is very surprising that Onions are grown in Maharashtra, but these onion buds are not known and seen much in the markets of Mumbai. It is one of my most favorite vegetable and I wait for it eagerly. Very simple to cook and extremely delectable.

I am sharing  2 very easy recipes with Piyajkoli / Onion buds.   

Piyajkoli Bhaja / Stem of the Onion Buds stirred fried with potatoes...
Ingredients
2 bunch of Onion buds cut into 1 inch size pieces
2 Potatoes, peeled and cut into long stripes
2 Green chillies slit
1/4 tsp Nigella seeds / Kalonji
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil

Method:
Take a wok and heat oil to smoking point and add green chilli and nigella seeds. Let it crackle. Add the potatoes. Saute it for a minute. Sprinkle some salt, stir fry and cook potatoes until they are half done. Add the stem of onion buds, turmeric powder.
Stir occasionally in between and cook on medium high flame till done. Serve with hot dal and rice.

P.S. Small size Prawns can be added to the stir fry...

Aloo ar Piyajkoli Diye Macher Jhol / Fish gravy cooked with Potatoes and Onion buds Stem....

For Marinating and frying the Fish
Ingredients
6 pieces of any Fish like Tangra (Cat Fish) or Rani (Red Mullets) or Barramundi (Bhetki) or any medium size fish...
1/2 tsp Turmeric powder
Salt to taste
Mustard Oil to fry the fish

Method
Marinate the fish with salt and turmeric powder and keep it for 15 minutes. Heat oil in a wok. Fry the fish till brown on both the sides.

For the Gravy
Ingredients
Fried Fish
2 Big size Potatoes cut into wedges
1 Bunch bunch of Onion buds cut into 1 inch size pieces
1 large Tomato sliced
2 Green Chillies slit
2 Green Chillies paste
1 tsp Ginger paste
1/2 tsp Panch Phoran
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil

Method
Heat mustard oil in a pan till smoking hot. Add the Panch Phoran and the slit green chillies, let the Panch Phoran crackle. Add the potatoes, saute and cook for 2 minutes, add the tomato, ginger, chilli paste, salt and turmeric powder. Stir and cook for 3 minutes on medium high flame. Add 2 cups of water, half cook the potatoes. Add the stem of the onion buds. Cover and let it simmer till the potatoes are almost done. Add the fish.. Cover and cook on medium heat till the fish is done and the potatoes are cooked. Serve with hot rice.

P.S. Brinjals can also be added to the gravy if wanted..

Spinach, Carrot and Cheese Roulade

Spinach, Carrot and Cheese Roulade
For the Filling
Ingredients
1/4 cup Cream Cheese
1 cup Cottage cheese
2tbsp  Yogurt / Curd
Salt to taste
1/4 tsp Italian seasoning
1 cup Carrot shredded

Method
In the blender add all the above ingredients except carrots and blend it till smooth. Keep it aside.

For the Spinach Roulade
Ingredients
4 cups Spinach chopped, blanched and water squeezed out

4 Garlic cloves Minced 
3 Eggs separated
2 cups Mozzarella shredded
Salt to taste
1/4 tsp Pepper powder
2 tbsp melted Butter

Method
Take a mixing bowl, add spinach, 1 cup Mozzarella cheese, egg yolk, garlic, salt to taste and pepper powder. Mix it. Take the egg whites and beat it till stiff. Add the egg whites in the spinach and fold it gently. Take a baking tin. Line a the tin with greaseproof paper and it brush with butter. Pour the batter in the tin. Bake at 180 degrees celcius  degrees for 10 minutes in a preheated oven. Take the tin out and spread the remaining cheese and bake it again for 15 minutes. Remove it from the oven and turn this over on a greaseproof paper to cool slightly. Peel the top layer of paper and roll up gently with the bottom greaseproof paper in the roll and leave to cool.

To Assemble
Open up the roll. Spread the filling and sprinkle the carrots on top. Roll it back. Chill in the fridge for 1 hour. Cut into roundles and serve.

Tiranga Barfi (Green Pea,Carrot Mava Barfi)

Happy Republic Day to all.....
Tiranga Barfi (Green Pea,Carrot Mava Barfi)
Ingredients
750 grams Mawa
750 grams Cottage cheese  (Paneer )
11/2 cups Condensed milk
2 cup Green Peas puree
2 cup Carrot puree
3/4 tsp Cardomom powder
3 Pinches of Salt
Sprinkle of  Pistachio powder and few Almond flakes for garnishing
Ghee for greasing

Method
Take a plate and make crumbs of mawa and paneer. Divide the mava, paneer, condensed milk, cardomom powder and salt into 3 parts.  Take a heavy bottom pan add  the green pea puree, stirring occasionally reduce the water content in the puree, Add  mawa and paneer and stirring it  continuously cook it for 10 minutes till the liquid in it dries up a bit. Add the condensed milk, salt and cardomom powder, stir and cook on low flame till the mixture forms almost like a dough. Take it out and spread the mixture on a greased plate while it is hot. Take the another  pan, add only the mava and paneer, salt, condensed milk and cardomom powder, repeat the process. After the middle layer is done, take a pan and repeat the same with carrot puree. Take it out and spread the mixture on the white mixture.  Sprinkle with pistachios powder and almond flakes. Let it sit in the fridge for 6 hours till it sets. Cut into pieces and serve.