Sunday, May 19, 2013

Recipe - Gosht masala (Mutton masala)

Ingredients -
1. Mutton/Lamb - 1 kg
2. Onions - 500 gms (after cutting) which is apprx 625 gms (before cutting)
3. Red chilli powder - 4-5 tsp
4. Turmeric powder - 3-4 tsp
5. Garam masala - 3-4 tsp
6. Garlic cloves - 3/4 cup + 10 extra
7. Ginger - 1/4 cup
8. Bay leef (Tej patta)- 2
9. Black cardamon (Badi Elaichi) - 4
10. Star Anise (Chakra phool) - 3
11. Cinnamon stick (Dalchini) - 2
12. Mustard seeds - 2 tsp
13. Cumin seeds - 3 tsp
14. Coriander seeds - 2 tsp
15. Salt - 4 tsp (plus as per taste)
16. Oil - 2 Tbsp
17. Potato - 1 medium

Method -
1. Wash the mutton pieces well
2. Make a paste of ginger and garlic in a grinder
3. Marinate the pieces by mixing well with Red chilli powder, Turmeric powder, Garam masala, Ginger-Garlic paste and salt
4. Keep it in a refrigerator overnight (or at least for 4 hours)
5. Chop the onions. You don't necessarily need to chop it too fine as we are going to cook them for a long time making them soft anyway
6. Heat oil in a pan. Keep the flame on medium low.
7. Put mustard, Cumin, Coriander seeds
8. When mustard seeds split, put the extra chopped garlic
9. After about 10 seconds, put the bay leef, black cardamom, star anise and cinnamon sticks. Cook for another 2 min
10. Put the onions in. Close the lid and let it cook for about 15 min
11. Put a couple of pinches of salt and a little water. Mix again and cook them for another 20-25 min until the onions are extremely soft and cooked
12. Put the mutton pieces in. Mix it well and put warm water in it. About 3 cups would do
13. Keep the lid on and keep cooking for about 2 hours on medium low flame. Midway through this put a potato (with the skin on) cut in 2-3 pieces in the curry
14. Check if the mutton is cooked by piercing some pieces with a fork. If it goes in without any effort, then the mutton is cooked

Tip - After about 1 hour of cooking you can also taste the curry and adjust the spices accordingly
Tip - When mutton is cooked, put a couple of green chillis cut in half in it and cover the pan. Cook for 5 min. This will bring a different aroma to the mutton

**Thank you Shivangi and Kashmira for the recipe**

Sunday, May 5, 2013

Recipe - Mango pickle

1. Raw Mangoes - 1 kg
2. Small mustard seeds - 2 Tbsp
3. Nigella seeds - 2 Tbsp
4. Fenugreek seeds (Methi dana) - 2Tbsp
5. Chilli powder - 2 Tbsp
6. Tuermeric powder - 1.5 Tbsp
7. Fennel seeds - 2 Tbsp (If you like)
8. Salt - 200 gms
9. Mustard oil (or any edible oil) - 250 gms

1. Wash and cut the raw mongoes in to small pieces. Size can be as big or small as you like
2. Dry them out so there's no water on the pieces
3. Mix all of the ingredients (except oil) with the mango pieces
4. One technique is to keep this mixture in the sun for 2 days so it becomes even more drier but at the same time, the salt melts and the spices release their taste. Do remember to cover with muselin cloth so no dust gets in
5. After 2 days (or immediately if you have not kept the mixture in sun), pour the oil in and mix well again. If you like strong mustard oil taste, then do not heat it. However, if you want a slightly milder taste then warm the oil a little to make it lukewarm and them mix it in the pickle.
6. Store in a glass jar and keep mixing every one or two days. Also ensure that there's at least one centimeter oil on top of the pickle always in the jar. This ensures longer storage.