Spicy Mutton Potato Keema Curry

Spicy Mutton Potato Keema Curry

Ingredietns:

1. 500 gm mutton keema (minced meat)
2. 1 big potato cut into 1" cube size
3. 2 onion thinly sliced
4. 1 tomato chopped
5. 1 capsicum cut into small pieces
6. 4 green chilli
7. 1 red chilli powder
8. 1 kashmiri chilli powder
9. 1 tbsps turmeric powder
10. 3 tbsps ginger paste
11. 1 tbsps garlic paste
12. 1 tbsps garam masala (3 clove, 4 cinnamon stick,3 green cardamom,4 black peeper)powder
13. 10-12 tbsps white/mustard oil
14. 1 tbsps butter
15. 1 cup water
16. Coriander leaves
17. Salt to taste

Preparation:

• Take a bowl and marinate minced meat with salt and turmeric powder for half an hour.
• Heat oil in a pan.
• Fry potato  till light brown and keep aside.
• Now add sliced onion, tomato, capsicum,green chilli
• stir well for 5-6 minutes.
• Add  kashmiri chilli powder, red chilli powder, ginger paste,garlic paste.
• Cook for few minutes.
• Add marinated keema and fried potato in it.
• After 10 minutes add water to boil keema and potato proerly.
• Lastly spread malted butter on cooked keema.
• Garnish with coriander leaves.

          Serve hot with rice, roti, paratha.

Tips-------

            When marinate keema add 2 tbsps curd to quick preparation.

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Mutton Potato Curry

Mutton Potato Curry

Ingredients:

1. 1 kg mutton
2. 4 big potato cut into two pieces
3. 3 finely chopped onion
4. 1 big chopped tomato
5. 4 tbsps ginger paste
6. 3 tbsps garlic paste
7. 2 tbsps turmeric powder
8. 3 tbsps red chilli powder
9. 3 tbsps cumin powder
10. 5-6 black peeper paste
11. 2-3 bay leaves
12. 10 tbsps white oil/ mustard oil
13.  Garam masala(3 clove, 4 cinnamon stick, 3 cardamom ) powder
14. 2 tbsps sugar
15. 3-4 cups water
16. Salt to taste

Preparation:

• Wash the mutton pieces and marinate with turmeric powder, salt and ginger paste.
• Marinate it for an hour.
• Now take a pressure cooker and heat oil.
• Add chopped onion and fry till deep brown.
• Add tomato, garlic paste, bay leaves, sugar, red chilli powder, 1 tbsps turmeric powder.
• Cook for few minutes. 
• Now add cumin powder and black peeper paste.
• Add marinated mutton.
• Stir well and cook for 20 minutes.
• Add garam masla .
• Pour 3-4 cups warm water to boil mutton.
• Next reduce heat and cover the cooker.
• After 3 whistles remove the cooker from heat.
• Add potatoes and again cover the cooker.
• Wait for 2 whistles to boil potatoes properly.
• When cooker cool naturally then open it.

         Serve hot with rice, roti, bread, paratha.

Tips-------

          To prepare mutton use boil water.

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Quick Mutton Biryani

Quick Mutton Biryani

Ingredients:

1. 1 kg mutton cut into medium   pieces
2. 500 gm basmati rice soaked into water
3. 6 tbsps onion paste
4. 2 tbsps ginger paste
5. 1 tbsps garlic paste
6. 150 gm ghee
7. 3 tbsps red chilli powder
8. 5 Cinnamon stick
9. 4 Cardamom
10. 4 clove
11. Black peeper seeds
12. 4-5 bay leaves
13. Saffron
14. 2 cups milk
15. Biryani masala
16. 1 lemon
17. Mint leaves
18. Salt to taste

How to Prepare Biryani Masala 

Bay leaf-5,Cinnamon Stick- 8,Cardamom-12,Clove-5,Black peeper seeds-10,Nutmeg 1 tbsp powder,Fennel seeds-1tbsp, Cumin seeds-2 tbsp

Take a bowl and dry- roast these ingredients and make powder

Preparation:

• Take a bowl and marinate mutton pieces with salt,ginger paste,garlic paste,curd,onion paste and red chilli powder for 1 hour.
• Heat water and add salt, bay leaf-2,cinnamon Stick-4,cardamom-3,clove-2,black peeper seeds-4. 
• Pour soaked rice.
• Cook rice for  5-7 minutes and drain excess water.
• Now heat half of ghee and add marinated mutton.
• Spread 2 tbsps biryani masala on it.
• Add 1 cup water and cook till mutton is done.
• Take a big vessel and place the cooked mutton in the bottom.
• Cover the mutton pieces with rice.
• Add ghee.
• Mix a pinch off saffron with milk and spread on rice.
• Lastly sprinkle biryani masala.
• Cover the vessel with a proper lid and sealed it with atta or maida.
• Take a flattery pan and keep the vessel on it to avoid direct heat.
• Now cook for 45 minutes on low heat.
• Garnish with lemon and mint leaves.

     

        Serve hot with salad.

Tips-------

        Use warm water to boil mutton properly.

           

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Quick Mutton Curry

Quick Mutton Curry

Ingredients:

1. 1 Kg mutton cut into medium pieces
2. 2 big chopped tomato
3. 3 big chopped onion
4. 5 tbsps ginger paste
5. 4 tbsps garlic paste
6. 50 gm mustard oil
7. 3 tbsps red chilli powder
8. 1 tbss kasmiri chilli powder
9. 3 tbsps cumin paste/ powder
10. 3 tbsps coriander paste/powder
11. 2 tbsps turmeric powder
12. 2-3 bay leaves
13. 25 gm curd
14. 1 tbsps sugar
15. 3 tbsps garam masala (4 clove,4 cinnamon,3 cardamom) 
16. 1/2 cups water
17. Salt to taste

Preparation:

• Wash the mutton pieces and keep aside.
• Marinate mutton with turmeric powder, curd and salt for 1 hour.
• Take a pressure cooker.
• Heat mustard oil in cooker and add 1 tbsps sugar till deep brown or red colour  comes out.
• Add chopped onion and fry till deep brown.
• Add tomato and cook for few minutes.
• When it shows pulpy then add ginger paste, garlic paste,  red chilli powder, kasmiri chilli powder, bay leaves.
• Add marinated mutton in it.
• After 15 minutes add cumin paste and coriander paste.
• Mix well and cook for 5-7 minutes.
• Add garam masala.
• Add water to boil mutton properly.
• Now cover the cooker and cook on high heat to bring full pressure.
• After 4 whistles remove cooker from  heat.
• When cooker cool naturally then open it.

            Serve hot with rice, bread,roti/chapati

Tips---------

           Wash mutton only two times to keep natural softness.

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Ruhi (rohu) Fish Kalia

Ruhi (rohu) Fish Kalia

Ingredients:

1. 500 gm ruhi fish
2. 3 bayleaves
3. 2 tbsps turmeric
4. 2 tbsps cumin paste
5. 1 big onion finely chopped
6. 1 big chopped tomato
7. 4-5 red chilli pest
8. 3 tbsps ginger paste
9. 2 tbsps garlic paste
10. Mustard oil
11. 1 tbsps sugar
12. 2 green chilli
13. 1 cup card (50 gms)
14. Garam masala ( 3 cinnamon stick, 2 clove, 3 cardamom)
15. Salt to taste
16. 1 cup water

Preparation:

• Clean the fish pieces with water.
• Drain extra water and marinate with turmaric powder and salt.
• Heat mustard oil and fry both side of fishes till pale brown.
• Keep aside of fried pieces in a dish.
• Add sugar into the remaining oil.
• Add bayleaves and chopped onion.
• Fried till golden brown.
• Now add chopped tomato,red chilli pest, turmeric powder,jeera pest.
• Mix all very well.
• Next add ginger and garlic paste.
• Add water and salt.
• Stir well and add curd.
• When oil comes out from masala add fried fish pieces.
• Cook for few minutes.
• Lastly sprinkle garam masala.
• Garnish with green chilli

            Serve hot with fine rice.

Tips------

                 Turmeric powder should be added for colour. 

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Fish Egg Curry

Fish Egg Curry

Ingredients:

1. 400 gm fish egg
2. 1 big chopped  onion
3. 1 big chopped tomato
4. 2 tbsps ginger paste
5. 1 tbsps garlic paste
6. 4 finely chopped green chilli
7. 1 tbsps red chilli powder
8. 1 bsps turmeric powder
9. 150 gm mustard oil / white oil
10. 1 cup corn flour
11. 2 cups water
12. Garam masala powder
13. Salt to taste

preparation:

• Wash the fish egg carefully.
• Take a bowl and marinate it with salt , chopped green chilli, corn flour and turmeric powder.
• Keep for 1 hour.
• Now take a frying pan and heat oil.
• Fry the fish egg both side till light golden brown.
• After frying cut into medium pieces with a knife and keep aside.
• Again heat remaining oil of pan and fry onion till deep brown.
• Add chopped tomato, turmeric powder, red chilli powder, ginger and garlic paste.
• Mix well and cook for few minutes.
• When oil comes out from masala then add fried fish egg and water for boiling.
• Stir and cook on low heat for 10 minutes.
• Turn off heat and sprinkle garam masala on it and covered for few minutes.

          Serve hot with rice and roti(chapati).

Tips----------

          When fry fish egg use corn flour to avoid flash up.

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Pomfret Fish Curry

Pomfret Fish Curry

Ingredients:

1. 2  pomfret fish
2. 2 tbsps turmeric powder
3. 6-7 tbsps mustard seeds
4. 4 green chilli
5. 2 tbsps red chilli powder
6. 8 tbsps mustard oil / white oil
7. 1 tbsps kalonji seeds
8. Fresh chopped coriander leaves
9. 1 big chopped tomato
10. 2 Cups water
11. Sallt to taste

Preparation:

• Wash and clean fishes.
• Take 1 tea spoon turmeric powder and salt.
• Rub it into fishes.
• Make a paste with mustard seeds, 2 green chilli , 3-4 tbsps water and  1 pinch of salt.
• Heat mustard oil in a pan and fry well both side of  fishes. 
• After fry keep aside.
• Again add remaining oil into pan .
• Add 1 tbsps kalonji seeds,1 big chopped tomato,1 tbsps turmeric powder, 2 tbsps red chilli powder and  salt .
• Cook for few minutes.
•  After that add chilli- mustard paste and mix carefully.
• pour water and stirring well.
• Now add fried fishes and cover it.
• Cook for 5-6 minutes.
• Garnish with fresh chopped coriander leaves and chilli.

           Serve hot with rice.

Tips:--------

                   Slit the body of fish to better taste.

         

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