Chilli fry is a simple quick stir fry. you can also add  leftover roast beef which even taste better .This chilli fry gets ready in a jiffy and goes very well with breads .You can make it more spicier by increasing the amount of chillies.
There are different methods of making chilli fry this is the simplest one.I will be posting more chilli Fry's recipe in future. Addition of  fried potato makes it even  more tastier. You could even add capsicum or any veggies if you wish.






Ingredients:
500 gms beef boiled with salt and pepper
5-6 green chillies slitted/as needed
1 tsp garam masala powder
3 onion chopped
1 tomato chopped
3-4 garlic chopped
1 inch ginger chopped
1/2 tsp turmeric powder
1.5 tsp ginger garlic paste
salt to taste
1.5 tbsp oil

Method:

Boil beef chunks with salt and pepper in a pressure cooker till done.

Heat oil in a vessel and add chopped onions and saute till the onions turn soft and translucent.

Then add the chopped tomatoes and fry till they are soft and mushy.

 Now add the ginger garlic paste and fry till the raw smell goes away.

Add the slitted chillies and saute for a while.

Add the boiled beef and the potatoes and add about 1/2 cup water and let it simmer.

Add the garam masala powder ,turmeric powder and salt if needed.

Serve hot with bread /chapatti or pulav.


Linking this to Monu's and Haffa's event:Meat Lovers Month
event | announcement
Chicken Cafreal is a very popular goan dish after Goan sausages .Its a must try dish when you visit Goa.   On our every visit to Goa we always have cafreal and xacuti .Cafreal is a Portuguese style preparation with fresh coriander and spices and some vinegar .This is one goan dish after sausages which makes my mouth water.

My goan neighbour had passed on the recipe to me .However I altered the amount of spices used and replaced the tamarind pulp with fresh lime juice.Goans prefer this dish to be a more on a tangy side hence they use tamarind pulp and they like it semi dry  which they enjoy with some poi(bread)But I prefer it to be on a drier side .
It can be  shallow fried ,I have pan fried it.You can also grill it.Served with some salad and fries makes a great appetizer.

Ingredients:
500-750 gms Chicken (i used breast and thigh)
salt to taste
lime juice as needed
to grind to paste
a large bunch of coriander leaves
5-7green chillies
1 tsp cumin seeds
2 inch Cinnamon
8-10 peppercorns
5-6 cloves
3-4 green cardamon
8-10 garlic cloves
1.5 inch ginger
1/2 tsp turmeric powder
1.tbsp vinegar
1/2 tsp sugar

oil as needed to pan fry or shallow fry.


Method:
Wash the Chicken pieces well and  make some slits to marinate well.

rub on some  lime and salt.

Grind the spices along with the vinegar  to a smooth paste .

apply  the paste well on the chicken and marinate well for 5-6 hours or overnight.

Pan fry or grill till done .If you want the cafreal to be semi dry cook it on low flame till its done.

You can also keep it oil free by cooking it on low flame on both sides.The chicken will cook in its own juices .

Serve hot with some fries or some salad along and relish it the way it is or with pav/roti.

note:
You could also add tamarind pulp and skip the lime juice.
The original recipe calls for poppy seeds/khus khus you can add 1/2 tsp while grinding the spices.
Some goans also grind onions with the spices if you wish too go ahead.







Made this cake yesterday .I used the same recipe which I used for making the Fresh Fruit Cake  I just replaced the mixed fruits with fresh Strawberry and  used the Strawberry compote instead of  fruit cocktail syrup & instead of vanilla essence i used Strawberry essence.



Mutton Korma is an absolutely rich and delicious dish from the mughlai cuisine.  After Butter Chicken this dish is my favourite.I love the richness and the texture of the dish.
The gravy gets its richness from curds and  cashews which makes this dish even more tastier. However I have only used 1 tbsp oil but the gravy still looks as though Its made with lots of oil .It goes very well with Tandoori Roti/Naan/Rice/Pulav .I enjoyed it with some hot green peas pulav.
Ingredients:
500 gms Mutton
150 gms curds/yogurt
2 med sized tomatoes
3 onions sliced
1 tbsp heaped ginger garlic paste
1 tsp red masala/meat masala
1tsp garam masala powder
1 tbsp coriander powder
1 tsp cumin powder
handful of mint leaves and coriander leaves +2-3 green chillies(ground to a smooth  paste)
10-15 cashews
1 tbsp oil.+frying onions.
salt to taste.
Method:
  • Wash the Mutton well and marinate with salt,turmeric powder ,curds.
  • Fry the onions till brown and crisp and keep aside.
  • Grind the tomato and cashews to a smooth paste.
  • Use the same oil in which the onions were fried .
  • In the cooker body heat oil add bay leaves and the marinated mutton along with the green paste.
  • Fry over medium heat for about 7-8 min 
  • Add the tomato and cashew nut paste and saute till the oil separates.
  • Add all the powdered masalas and the fried onions.
  • Mix all well add water (the gravy should be thick)
  • And pressure cook till the Mutton is well cooked.
  • Release the pressure once done and serve hot.
This pulav is one of my favourites .Its full of flavours and very easy to make .The chicken stock gives  this pulav  very nice flavour.
Ingredients:
1 1/2 cup Basmati rice soaked for about 20 min.
250gms chicken
1 tsp shahi jeera
2 sticks of cinnamon
4-5 cloves
1 tsp pepper corns
2 star anise
 2 black cardamon
3-4 green cardamon
1 mace (javitri)
1.5 tbsp olive oil
1 'ginger
4-5 cloves of garlic.
2 bay leaves
1/2 tsp turmeric powder
2-3 kashmiri chillies torn apart
2 onions sliced
salt to taste.


Method:

Prepare the Chicken stock by boiling the chicken in  3 cups water with salt,1/2 tsp pepper,1 Cinnamon,ginger and garlic and 1 bay leaf.

Once the chicken has been cooked  well ,shred the chicken pieces and keep the stock aside.

Heat the pressure cooker vessel add oil and once the oil is been heated add the bay leaf,shahi jeera,1/2 tsp pepper,cloves,javitri,star anise and the Cinnamon and cardamons.


Add the kashmiri chillies and the sliced onions and fry well till the onion turn light brown.

Now mix the shredded chicken and fry well for 3 min.

Add the soaked rice (discard the water) and the turmeric powder and fry well for about 4-5 min.

Now mix in the stock and cover the lid and pressure cook till done( simmer the gas after the first whistle for about 3-4 min.)open the lid  and fluff the rice with the fork.

Serve hot with some salad /some chicken roast along .

Vegetable Biryani is my hubby's favourite he likes it even more than Mutton Biryani. Biryani is the best one pot meal loaded with veg,saffron,spices and dry fruits.

 I was suppose to post the Mutton Biryani recipe which is lying in my drafts since long but on special request of my vegetarian friends I'm posting this today.

You can add any vegetables of your choice I have used green peas,french bean,cauliflower and potatoes and also added some fresh paneer.It tastes superb .Do give it a try ..

Ingredients:(serves 4)
for the rice
1 1/2 cup Basmati rice
2 bay leaves
3-4 cloves
2-3 green cardamon
1 black cardamon
1 '' Cinnamon stick
1 tsp shahi jeera
salt to taste

for the gravy
1 1/2 cup veg (green peas,french bean, carrot potatoes)
100 gms paneer cut in cubes
1 tomato chopped
2 onions chopped
1 tsp kasmiri chilli powder
1/4 tsp turmeric powder
1 tbsp ginger garlic paste
1/2 tsp kitchen king masala
1 tsp roasted cumin powder
1.5 tsp Coriander powder
1/2 tsp cumin seeds
100 gms curds.
oil  1 tbsp
salt to taste

other
generous pinch of saffron
1/4 cup milk
2 tbsp ghee
oil for frying
2 onion sliced for frying.
handful of mint & coriander leaves chopped
dry fruits of your choice.


Method:

Bring about 4 cups of water to a boil add salt and the spices and cook the rice till 3/4th done.

Strain the rice and keep aside.

Add the saffron in the warm milk and keep aside

Fry the nuts and keep aside.

 Fry the potatoes and set side.

Heat oil and fry the onions  for the garnish till golden brown and crisp.

for the gravy
Heat oil add the cumin seeds followed by the chopped onions and fry till they turn translucent.

Now add the ginger garlic paste and fry till the smell goes off.

Add the chopped tomatoes and cook till mushy.

Add all the powdered masalas and saute over medium flame for 5 min.

Add the whisked curds and salt.

Now mix in the veggies and add little water and cook till the veggies are cooked well.

Lastly mix in the paneer and fried potatoes.

Assembling the biryani.

In a thick bottomed vessel heat 1 tbsp ghee once the ghee has melted spread the rice.

Top the layer with the prepared gravy .

Add the chopped coriander and mint leaves.

Sprinkle some nuts and fried onions.

Spread the remaining rice and sprinkle the nuts and fried onions.

Pour the ghee and saffron infused milk.

Cover the vessel with a lid and place on a tava and cook on low flame for about 20 min.

Serve hot and enjoy with some raita along.


sending this to first anniversary event by mykitchenodyssey




This chicken roast gets ready in less time Just a little marination required.Its a perfect side dish .It can be relished with Rice,Pulav,Bread,Roti and Chapatti it goes well with everything.I have also added some fried potatoes and capsicum.
Ingredients:
500 gms Chicken
2 Medium potatoes
2 Capsicum optional
2 tomatoes grated/pureed
2-3 dry Kashmiri chillies
1.5 tsp ginger garlic paste
juice of half lime / as needed
1 tsp crushed pepper
 3-4 cloves
1 "ginger crushed
1 cinamon
1 tbsp oil + for frying
1/2 tsp turmeric powder/ haldi
salt to taste

Method:
Wash the Chicken pieces well and drain all excess water.

Marinate the Chicken well with salt,turmeric powder,lime juice and pepper for at least 20 min.

Shallow fry the marinated chicken and keep aside.

Also fry the potatoes and capsicum and keep  it t ready.

In a vessel add oil then add the  crushed Kashmiri chillies and the whole spices.

Add  the  crushed ginger and the ginger garlic paste and fry till the raw smell goes off.

Now mix in the crushed /pureed tomato and fry well till the oil separates.

Then add the fried chicken pieces and fry well.

Add about 1/2 cup water and bring it to a nice boil.

 Once the water has reduced mix the fried potatoes and capsicum .

Check for salt add if needed  and mix well.

Serve hot with pulav/roti/bread or as an side dish.



 



 
Vindaloo /Indyal is a very favourite dish of East Indians and Goan Catholics. Though the cooking method of both differ. Meat esp pork Vindaloo is a must on feast,weddings parties etc.Fish Vindaloo taste equally good The procedure of making a fish vindaloo is same as for meat only difference is we add tamarind pulp for fish vindaloo.I have made this with Shark fish .
Ingredients:

2 medium sized Shark fish cleaned and cut into pieces.
10 - 15 dry Kashmiri Chillies
1 .5 tbsp cumin seeds
12- 15 garlic cloves
a small piece of ginger
2 -3 tbsp vinegar/as needed
1 tsp tamarind pulp
salt to taste.
Oil 3 tbsp.

Method:
 Wash the fish and marinate with salt and turmeric powder.

Soak the kashmiri chillies in the vinegar for about 15 minutes

Grind the chillies,cumin,garlic,ginger with the vinegar to a smooth fine paste.

 In a vessel heat oil then add the masala paste and fry over low heat for about 5 to 7 minutes.

Then add the fish and water and bring it to a nice boil till the fish is cooked .

Serve hot with breads/rotis/chapattis etc.





It has started getting chiller in Mumbai as winter is approaching...The season perfect to have a hot soup or some hot paya /trotters masala .We always make paya /trotters during winters. As its considered to be heaty its perfect during the season.
This paya masala is a simple spicy yummy paya masala made with some spices without using coconut.goes very well with Hard Breads/Brun Pav( kadak pav) as its popularly called in Bombay.
I had these along some Rice rotis what we call Hand breads and it was simply superb.It taste good with steamed rice too..Do give it  a try .
Ingredients:

Mutton Paya /Trotters 6
7-8 Kashmiri chillies
1 tsp fennel seeds
 1 tsp poppy seeds
1 tbsp sesame seeds
1 tsp pepper corns
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp garam masala powder
1 tbsp ginger garlic paste
3 med sized onion chopped fine
1 tomato chopped
salt to taste
oil as needed.

Method:

Wash the payas well .

Dry roast all the spices except the powder.

Let the spices cool then grind to a fine paste adding little water and keep aside.

Pressure cook t the payas until done ,it may take about 35 min.

Heat oil in a vessel add the chopped onions and fry well till translucent.

Add the chopped tomatoes and fry well till mushy then add the paste and the garam masala powder.

Add the salt and  little water mix well add the  boiled payas and bring it to a nice boil.

Enjoy hot with some bread/ rotis. 


I usually made this cake during Christmas. This is  made specially  to distribute among my Vegetarian friends.I had baked this yesterday as we had rosary at our place.
This time I added custard powder instead of cornflour and fanta instead of orange juice.Everyone loved it and asked for more .Its was soft and very yummy cake with lots of tutti frutti in it.


Ingredients:

1.5 cup all purpose flour
1 tbs custard powder
1/2 cup condensed milk
1/2 cup milk
100 gms butter softened
3/4 cup powdered sugar
1/2 - 3/4 cup tutti frutti dusted in flour
1/4 cup orange juice(i used fanta)
1 tsp orange zest
1 tsp orange essence
1  tsp baking powder
1/2 tsp baking soda



Method:
 
Sift the flour ,baking powder and baking soda.

Mix the sugar with the butter with a whisk till soft .

Then add the condensed milk,milk,juice,zest ,essence and the custard powder.

Now fold in the flour and mix well .

Then add the dusted tutti frutti and mix all well.

Pour the mixture in a well greased cake tin lined with parchment paper and bake in a preheated oven on 180 degree Celsius for 35 -40 min or until skewer inserted comes clean.





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