Month: August 2020

Simple Methi Paneer | Paneer Fenugreek  Recipe

Simple Methi Paneer | Paneer Fenugreek Recipe

Delightful paneer curry cooked with fresh fenugreek leaves, in an onion-tomato-ginger-garlic base. Ideal to eat with rotis, chapati and naan.

Poori

Poori

You don’t want to give this deep-fried wheat bread a miss!

Mutton Biryani

Mutton Biryani

Mutton biryani is a lip-smacking rice dish that is popular in the Indian subcontinent. Preparing this dish is moderately easy and consists of goat meat, rice, whole spices, powdered spices, and ghee. Sometimes, It includes vegetables and eggs too in certain regional varieties.

Generally, mutton takes a longer time to cook compared to chicken or fish. So, it is first pressure cooked to make a mutton gravy and then cooked on dum along with rice.


Prep time: 60 minutes
Cook time: 45 minutes
Total time: 105 minutes
Servings: 4

ingredients:

250g goat meat(mutton), cut into medium-sized pieces
2 cups basmati rice
2 cups of water
1 cup whole milk/ coconut milk
1/2 cup yogurt
1 small onion, ground into a paste
10-12 green chilies, ground into a paste
1 small tomato, finely chopped
4 green cardamom
2 cloves
1/2 inch cinnamon
2 star anise
2 Bay leaves
10 – 15 Mint leaves, chopped
4 – 5 tablespoon coriander leaves, chopped
1 tablespoon ginger garlic paste
1/4 teaspoon turmeric powder
3/4 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon black pepper powder
1 teaspoon garam masala powder
Salt to taste
2 tablespoons cashews
2 tablespoons vegetable oil
2 tablespoons ghee

For Marination:
5-6 tablespoons yogurt
1 tablespoon black pepper powder
1/2 teaspoon turmeric powder
1/2 lime juice
1 teaspoon salt

procedure:

Marination (60 minutes):

  1. Rinse mutton thoroughly.
  2. Into a large bowl, add rinsed meat, yogurt, black pepper powder, turmeric powder, lime juice, and salt. Combine well. Let this marinade sit in the refrigerator for 60 minutes.
  3. Rinse and soak basmati rice in water for 60 minutes.

Pressure Cooking:

  1. Heat vegetable oil in a cooker on a low-medium flame. Add green cardamom, cloves, cinnamon, bay leaves, star anise into the cooker and fry in the oil until aromatic. 
  2. Pour the onion paste and saute until transparent. Then add ginger-garlic paste and saute until the raw smell goes away.
  3. Add green chili paste and fry it for a minute. Then add coriander and mint leaves and fry for another minute.
  4. On low heat, stir in all the powdered spices – turmeric, red chili, black pepper, coriander, garam masala, and salt to taste.
  5. Pour in the mutton marinade and combine well. Cook on high heat for about 2 minutes, pour 50 ml of water, and stir well. 
  6. Pressure cook the mutton until cooked up to 80%. (This usually takes 3-4 whistles)
  7. Once the cooker depressurizes, transfer the cooked mutton gravy into a large cooking pot with the lid on and keep it on low-medium heat.
  8. Add tomatoes and let them soften. When you see the gravy thickening, add yogurt followed by whole milk and give it a good stir.
  9. Pour water and then add rice, cashews, and ghee. Cover and let the mixture come to a boil.
  10. At this point, taste for salt and spice. Add more if necessary.
  11. Cover and cook rice on medium heat until cooked up to 70%.
  12. Lastly, to cook biryani on dum – Place a pan/Tawa on low heat. Then place the cooking pot containing partially cooked biryani on it. Cover and let biryani cook on low heat until no water remains and rice has cooked. It usually takes 10 – 15 minutes to be done. (Make sure to close all the openings with the wheat dough if the cooking pot has any)
  13. Turn off the heat and let biryani sit for 10 minutes.
  14. Enjoy delicious mutton biryani with onion raita.
Mutton biryani with onion raita
note:
  • You can tweak the quantity of each ingredient as per your taste and preference.
  • For 2 cups of rice to cook, 4 cups of liquid are required; which is divided here into 2 cups of water, 1 cup of whole milk and 1/2 yogurt. Since already some amount of liquid is present after pressure cooking mutton this measurement is perfect.
  • While cooking on dum, maintain heat on low. And make sure to cover all the openings if the cooking pot contains any. You can also place a heavy container on top to ensure the steam does not get out of the cooking pot.
  • Mutton biryani can be stored in the refrigerator for 2 days.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Coconut Chutney

Coconut Chutney

A great condiment for Indian breakfasts, made using mainly coconut and cilantro.

Black Chana Chaat

Black Chana Chaat

Black chana/ chickpeas chaat is a spicy, tangy, healthy dish made with  black chickpeas, onion, tomatoes and flavored with spices. This yummy chaat makes for a great evening snack or it can be eaten as is for lunch as a salad. It’s oil-free, vegan, packed Read more

Toor Dal

Toor Dal

Toor dal or dal tadka is an extremely popular Indian dish. It is prepared by essentially cooking lentils and tempering with spices and vegetables. This recipe uses toor dal or split yellow pigeon pea, but other lentils like moong and masoor lentils could be used too. Toor dal is a staple in Indian households mainly because of the healthy benefits of lentils. It is consumed usually along with white rice or any type of Indian flatbreads such as chapatis, rotis, or naan.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 3-4 servings

ingredients:

For pressure cooking:
200g toor dal/ split yellow pigeon pea
500ml water
1 medium tomato, chopped
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon tamarind extract
4 garlic cloves
Coriander leaves
Salt to taste

For tempering:
2 tablespoons ghee/ oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
5-6 curry leaves
Asafoetida(hing), a pinch
1 small onion, thinly sliced
2 dried red chillies, split into halves

procedure:
  1. Rinse toor dal thoroughly in cold water.
  2. Into a pressure cooker, add dal, water, turmeric powder, red chilli powder, chopped tomato, garlic, tamarind extract, and salt to taste. Pressure cook until dal softens.
  3. Once the pressure is released, mash/ whisk to further break down the cooked ingredients.
  4. For seasoning: Heat ghee/ oil in a separate pan. Once hot enough, add mustard seeds and allow them to pop, Then add cumin seeds and a handful of curry leaves, followed by a pinch a hing and dried red chillies. Saute sliced onions until transparent on low heat for about a minute.
  5. Add this seasoning to mashed dal, combine and cook for another 4-5 minutes on a low flame. If you want a soupy dal consistency, add more water, and adjust. Taste for salt and adjust that too if necessary. 
  6. Garnish with fresh coriander leaves and enjoy dal with steamed rice or rotis.
Toor Dal / Dal Tadka
note:
  • Tweak the quantity of each ingredient as per your taste and preference.
  • Rinsing and soaking toor dal for 30 minutes before cooking expedites the cooking of dal.
  • Toor dal can be stored in refrigerator for up to a day.

If you tried this recipe, tag your food recreation on my Instagram @swaadista and let me know how you liked it!

Happy cooking and happy eating <3

Vermicelli Upma

Vermicelli Upma

Indian veggie noodle 🙂