MUTTON STEW

I am back!

Today I have something for the Meateaters...! :-)

My recipe of Mutton or Chicken stew.... ( serves 4 -5 )

Ingredients :- 

1 kg. Mutton or Chicken
500 gms. Sliced Onion
2 inches chopped Ginger
10 -12 cloves of Garlic, chopped
250 gms. Curd
Cooking Oil - 1 1/2 tbsp. (Can use either regular refined oil or mustard oil)
2 sticks of Cinnamon (1 1/2 inch each)
8 - 10 Cloves
10 - 15 whole Black Pepper
2-3 whole Black Cardomom
2 whole Bay Leaves
5-6 whole dry Red Chillis
Salt to taste
Garam Masala to sprinkle
Chopped Coriander or Cilantro for garnish

Method :

• Beat the curd and add the Mutton or Chicken and All the other ingredients including cooking oil (mustard oil tastes better !) to it and marinate for about half an hour.
• Transfer the marinated meat to a heavy bottomed cooking vessel and put on high heat on the gas. Reduce the heat after the first boil. Once the curd & onions start leaving the water, simmer till the meat becomes tender. 
• Raise the heat and reduce the remaining liquid but it should not be completely dry..let it remain moist! Garnish with a sprinkle of garam masala and chopped coriander/cilantro..!

Eat with hot chapatis / paranthas / puris and rice.

TIP  for working women / men : Marinate in advance before going to work and refrigerate. Just put it on gas to cook when home ! :-)

NEVER PRESSURE COOK NON - VEG.! PRESSURE COOKING IS BAD FOR NON - VEG. FOOD AS IT DOES'NT ALLOW THE RAW ODOURS TO ESCAPE AND THE TASTE GETS COMPROMISED...REST IS UP TO YOU!

ENJOY! !

LENTILS AND VEG.MEAL

Hi!

As I was cooking today, I remembered my conversation with a newly married girl and her woes in the kitchen!

She is a working woman and was finding it difficult to cook and also go to work. This time management is of prime importance but difficult too for the young generation !

My last tip was on making an Onion masala for cooking in a jiffy when back from work.
Today I will give you simple balanced meal that can be prepared in 30 mins.!

MEAL FOR 2

Dal (lentils) - 1/2 cup

Boil 1/2 cup of dal of your choice ie. Arhar, Yellow Moong or Red masoor in 1 1/2 cups of water. Pressure cook to not more then one whistle for Moong and Masoor and 1 1/2 for Arhar.  You can add boiled water later if dal seems too thick after cooking.

Tempering - 1 tsp. ghee ,1 chopped onion, 1tomatoe, 1green chilli, red chilli powder, garlic (optional)

Take 1 tsp. ghee (clarified butter) in a Wok add finely chopped onion, tomatoes and one slit green chilli, add red chilli powder as per taste and add cooked dal to it. If you like garlic the you add that too to this tempering!

Rice - 1 1/2 cups

Soak 11/ 2 cups Rice. Boil 3 cups water and add drained rice to it.Cook till fluffy and soft.

Veg.( Potato and String Beans) - 2 medium size potatoes, 250 gms. String beans

Cut 2 medium size potatoes in small cubes and 250gms of String Beans in matching size.(you can always cut beans in advance and keep in an air tight veg.storage bag BUT NOT FOR MORE THEN 3 DAYS!).

Take 3 tsp. veg.oil in a wok. Add 2 tsp.of onion paste. Add 1/2 tsp.coriander powder, 1/4 tsp.turmeric powder, red chilli powder as per taste,  & salt to taste. Cook the masala , when oil starts leaving the masala ..its an indication of it being cooked, add the chopped vegetables. Cook till done. Sprinkle a pinch of garam masala before serving.

Make some chapatis or buy ready to heat & eat chapatis and you are ready with the meal! :-) Enjoy

TIP OF THE DAY

Well you have bought all the weekly vegetables and meats but.... cutting chopping everyday is very difficult and again time consuming! Isn't it?

Tip of the day - If you use onion masala in your preparations then here is great tip to make your onion paste for the week!

Recipe :

Take 1kg. peeled Onion and one big pod of Garlic.Chop Onions very coursely. Garlic cloves can be used whole. Put them in a pressure cooker and add water just enough to cover till half level of onions.
Pressure cook them for about twenty minutes.On opening the cooker,squash them with a flat girdle and cool and store.
This paste is very handy for all kinds of Currys' and dry vegetables, even Meats!

The best part...when using this paste, THE OIL REQUIRED FOR COOKING IS VERY LESS, as onions are already fully cooked!

Happy Cooking! :-)

Hey Foodies...!

Hi!

Curryaunty is here to help you in your everyday cooking! 
Cooking is no rocket science, its creativity at its best! I have heard people complain about cooking everyday and have always felt that a little planning can help in making cooking fun and increase quality time with family. 

Look out for recipes and tips from your Curry Aunty...

Todays' tip - Make a weekly Menu and buy your vegetables also on a weekly basis. Devote Sunday morning to prep for the week and every day will be easy then!