Keri nu Gosht – Mutton cooked with ripe Alphonso Mangoes

Keri nu Gosht – Mutton cooked with ripe Alphonso Mangoes

Keri nu Gosht – Mutton cooked with ripe Alphonso Mangoes

Among uncommon recipes, this one is king. I had been itching to lay my paws on this recipe. Finally, I got my sister-in-law to send it to me. This happens to be an old Parsee recipe. It comes down to us from the time when our grandmas ruled the kitchen. Unfortunately I don't have my grandma’s version because I wasn't fortunate enough to spend time with either of them in the kitchen. The first time I heard of this recipe I was extremely intrigued. Never before had I attempted a dish that combined sweet ripe fruit and mutton. This was a new one for me and I was skeptical in regard to whether the flavors would marry. I was wrong, marry they did! Who am I to be skeptical about a recipe handed down through the generations? I should have known better!

Ingredients:

½ kilo mutton, cleaned and cut into chunks

4-5 large onions, finely sliced

5 ripe Alphonso mangoes, peeled

4 cardamoms
1 inch cinnamon

4-6 black pepper corns

2 cloves

½ teaspoon cumin seeds

½ teaspoon ginger-garlic paste

½ teaspoon turmeric powder

 2-2½ teaspoons red chili powder

½ teaspoon Parsee Sambhar masala

Salt, to taste

1 teaspoon sugar

4-5 tablespoons oil

 Method:

1. Heat oil in a pressure cooker. Add the cumin seeds, cardamoms, cinnamon, black peppercorns, cloves and allow to splutter.
2. Add the onions and fry till golden.
3. Add ginger-garlic paste and sauté till it gets aromatic.
4. Add the turmeric powder, red chili powder, Parsee Sambhar masala and sauté.
5. Add the mutton pieces and sauté till well roasted and mixed with the masala.
6. Add salt and sugar and sauté till well blended.
7. Add the whole, peeled mangoes and gently sauté them for a while. Ensure they don’t break.
8. Add ¾ to 1 cup of water and pressure cook the meat and mangoes. If you own a cooker that whistles, then cook for two whistle and then lower the heat and cook for 7-9 minutes more. Allow the cooker to cool down and release the pressure on its own.
9. Open the cooker when all the pressure is released. If there is too much water simmer till the gravy is semi-thick and sufficient enough to ‘sop-up- with bread. Nope, no fancy-shmancy garnish for this hardcore 'bawa' dish. Enjoy!
   
   

Chef Notes: 

1. When you cook this you have to peel and keep the mangoes whole so select the best mangoes because you can't have mangoes in the dish which are rotten from the inside.
2. Please use the quantity of onions specified as the onions will contribute to making gravy.
3. Ripe mangoes tend to be quite sweet which is why the quantity of the chili powder is on the higher side. Feel free to reduce it if you prefer a milder flavor.
4. For those of you who know what Parsee Sali Gosht is, the consistency of this dish should be similar to the same. 
5. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Spicy Chicken in Mixed Greens

Spicy Chicken in Mixed Greens

Spicy Chicken in Mixed Greens

Friends who really, really know me are going to balk at the fact that I'm posting yet another recipe that contains green leafy vegetables. They know I’m a hardcore carnivore but this is one recipe where I couldn't get enough of the leafy vegetables. For once, chicken took second place. I have to admit though, the chicken did infuse superb flavor to the leafy vegetables. The soft leafy vegetables with melted butter does not make for very good photographs but, as for flavor, take it from a carnivore (moi), it was classic!! The final combination and taste was absolutely mind blowing! Go for it!!

Ingredients:

900 grams chicken, cut into pieces
Juice of 1 lime
1 bunch fenugreek leaves, coarsely chopped
1 bunches spinach leaves, coarsely chopped
1 bunch Indian Green Sorrel leaves, coarsely chopped
1 bunch fresh coriander, coarsely chopped
8 spring onions, chopped
2 onions, finely sliced
5 green chilies, finely chopped
2 fresh red chilies, finely chopped
4 cloves garlic, finely chopped
2 tomatoes, halve and grate, discard skin
½ inch cinnamon
1 tablespoon ginger/garlic paste
9 black pepper corns
1 bay leaf
a pinch of turmeric powder
1 teaspoon red deghi mirch chili powder
3 tablespoons oil
Salt, to taste
2 tablespoons melted butter

Method:

1. Marinate the chicken in salt, ginger garlic paste and lime juice for 1 hour. 
2. Heat oil in the pressure cooker. Add the bay leaves, peppercorns, cinnamon, green chilies and sliced onions, fry until brown. 
   
   
3. Add the tomato puree and fry until the oil separates. 
4. Add the turmeric powder, red deghi mirch chili powder and sauté for a few seconds. 
   
   
   
   
5. Add the chicken and sauté it till it get a bit of color on it. 
6. Add the fenugreek leaves, spring onion leaves, spinach leaves, coriander leaves. 
   
   
   
   
7. Mix well, cover lightly with a lid and cook till the vegetables wilt. (Do NOT add any water as the leafy veggies and chicken will cook in the water they release.) Lock on the lid of the pressure cook and cook for one whistle. Then turn down the stove to low and cook for 5 more minutes and take the pressure cooker off the hob. 
8. When the cooker cools down, open it and dry up the extra water if any. 
9. Remove the chicken to a serving dish and pour the melted butter over it. Serve hot with rotis, paratha or naan.
   

Chef Notes:

1. The base recipe belongs to my friend Zarina Cama Clowsley.
2. Indian Green Sorrel leaves are also known as khatti palak or ambat chukka. 
3. The original recipe had dill leaves but when I think of dill the word that comes to mind is ‘urghh’. You get my drift, right? That’s why I replaced the ‘urghh’ ingredient with a ‘yumm’ ingredient and opted for Indian Green Sorrel leaves. 
4. I've also changed proportions of most ingredients from the original recipe and built it up to suit my tastes. 
5. The yellowish gravy you see on the sides of the serving dish in the pictures is not gravy, it is melted butter. Added at the end of the recipe it takes the dish to a new high so I would definitely advise you to add it. 
6. Adjust the consistency of the dish so that the leafy vegetables coat the chicken. Do not over dry it though.
7. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Chettinad Egg Curry

Ingredients for Chettinad Egg Curry [ Serves 4-6]Eggs – 6
Onion – 2 [medium]
Tomato – 2 [medium]
Oil – 3 tbsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tsp
Water – 2 cups
Salt – To Taste

To Grind
Dry Red Chilli – 3
Cumin Seeds – 1 tsp
Fennel Seeds – 1/2 tsp
Fenugreek Seeds – 1/4 tsp
Peppercorns – 1/2 tsp
Clove – 2
Cinnamon – 1/2” pieces
Green Cardamom – 1
Chopped Ginger – 1 tsp
Chopped Garlic – 1 tbsp
Curry Leaves – 1 sprig
Green Chillies - 2
Khus Khus (poppy seeds) or Cashew Nuts – 1 tbsp
Curry Leaves – 2 sprigs [optional]
Grated Coconut – 2 tbsp
Water – to grind

Method:

1. Boil eggs, remove shell and make small slits in egg with knife, keep aside.
2. Dry roast ingredients except curry leaves, coconut under ‘to grind’ until aromatic (1-2 minutes) allow to cool.
3. Grind  roasted ingredients with curry leaves to smooth paste using little water and keep side.  Grind coconut with little water and keep aside.

4. Finely chop onion and tomato.
5. In a wok or pan heat oil add mustard seeds and allow to splutter.  Add curry leaves, onion and sauté until soft.
6. Add chilli, coriander seeds, turmeric powder and mix well, cook for a minute.

7. Add tomatoes, cover and cook until tomato gets mash.   Now add grinded masala paste.

8. Cook in medium flame for 8-10 minute or until oil separates. Add 2 cups of water, salt and bring it to boil.

9. Add eggs and cook for 5 minutes or until gravy becomes thick.
10. Add coconut paste mix well and cook for 2-3 minutes, off flame.

Serve warm with steamed rice or roti.

Punjabi Egg Masala | Anda Curry Recipe

Punjabi Egg Masala | Anda Curry Recipe

Author: Priti
Category: Main Course
Cuisine: Punjabi - Indian
Prep time: 15 Minutes
Cook time: 30 Minutes
Total time: 45 Minutes
Serves: 4-6

Ingredients:

Eggs - 6 
Onion - 1 Medium
Oil - 2 tbsp
Bay Leaf - 1
Cumin Seeds - 1 tsp
Tomato Paste - 1 tbsp [optional]
Red Chilli Powder - 2 tsp
Coriander Seeds Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Salt - To Taste
Crushed Kasoori Methi - 1 tbsp
Amchur Powder - 1/2 tsp
Kitchen King Masala - 1 tsp [or garam masala]
Water - 3 Cups

To Grind
Onion - 2 Medium
Green Chilli - 3-4
Ginger - 1 inch piece
Garlic - 3 pods (large) [or ginger-garlic paste 1/2 tbsp]
Clove - 2
Cinnamon - 1/2 inch pieces
Fennel Seeds - 1 tsp
Tomato - 3 Medium

Method:

1. Boil or pressure cook eggs, remove shell and make 5-6 slits in each egg, this is to make egg absorb gravy.

2. Peel and chop in chunks 2 onion, and finely chop 1 onion keep it aside.
3. Grind together all the ingredients listed under 'To Grind' except tomatoes into smooth paste.

4. Chop tomato in chunks and grind, keep aside.

5. In a wok heat oil add bay leaf, cumin seeds and allow to splutter.
6. Add chopped onion and saute for a minute. Now add onion paste and cook for 5 minutes in medium heat or until onion starts to leave oil.

7. Add red chilli, coriander and turmeric powders, mix and add tomato puree mix everything well and cook for 2-3 minutes.

8. Now add salt, tomato paste if using and cook until gravy starts to leave oil around 5-7 minutes.

9. Add 3 cups water and bring it to good boil, now add boiled eggs and stir gently cook in medium flame for 5 minutes.

10. Add amchur powder and kasoori methi and let it simmer for 2 more minutes.
11. Add kitchen king masala mix, adjust salt if required simmer for 2 minutes and off flame.

Serve warm with rice, jeera rice or roti.

Have a nice day.

Hi these are some of my favorite recipes from various sources which I like .