SUNDAY SPECIAL MUTTON CURRY (ROBIBARER MANGSOR JHOL)

Meat on Sundays after a week, it is very common thing for most of the Bengali families in Kolkata and this is a favourite Sunday dish in our family too. This recipe pairs best with hot rice at lunch and with rotis at dinner table.  First thing is to caramelize sugar before cooking, so the total dish will turns in vibrant reddish colour without using of enough red chilli powder. Actually, this dish sends me right back to my mom's kitchen. When it was pressure cooked, hissed and whishtled, the aroma of the curry already wafting in the air intensified, we asked mom several times, 'meal is ready'? Try it out! it is really yummilicious.

INGREDIENTS:
1 kg Mutton (Goat Meat, preferably from back leg with bones)
4 Medium Potatoes, Peeled and Cut into halves
200 gm Thick Sour Curd (Yogurt)
5 Medium Onions, cut into thin slices
Whole Garam masala (2" Cinnamon, 3 Pods of Cardamoms, 3 Cloves, 3-4 Peppercorns, 2 Bay leaves)
1 tsp Sugar
2 tbsps Ginger Paste
12 pods of Garlic (Pasted)
8-10 Green Chillies (chopped)
1 tsp Kashmiri Red Chilli powder
1 tsp Coriander powder
1 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Garam masala powder (I used cloves, cardamoms & cinnamons)
1 Large Tomato (chopped)
5-6 tbsps (Mustard Oil / Canola Oil / Vegetable Oil)
1 tsp Clarified Butter (ghee-optional)
Salt to taste

METHOD:
Clean and wash mutton pieces properly in little warm water. Drain water completely.

Marinate the mutton pieces with sour curd and little salt. Set aside for 2 hours.

Marinate the potato pieces in little salt and turmeric for 30 mins. Keep aside.

Heat oil in a wok. Add potato pieces in it. Fry till it turn golden. Remove from oil and set aside.

Add sugar in the same oil. Saute for 30 seconds, now temper with whole garam masala. Saute for 40 seconds, till a nice aroma comes out. Now add onion slices and chopped green chillies in it.

Fry till onion gets translucent. At this time add ginger and garlic paste, fry for 2-3 more minutes, till onion turns light brown.

Add all dry spices (except garam masala powder) and salt now. Fry for another a minute or two.

Now add chopped tomato in it. Fry till tomato gets mushy and spices leaves oil.

Pour marinated mutton on the wok. Fold nicely.

Cover and cook for 20-25 minutes. Stir occassionally. Cook till mutton and spices leave oil from the sides of the wok.

 
Pour the spicy mutton in a pressure cooker pan, add 2 cups of warm water in it. Pressure cook it till 4 whistles. Let it cool down naturally. Open the lid now followed by adding fried potatoes, garam masala powder and clarified butter in it.

Close the lid again and cook till another two whistles. Switch off heat now. Serve hot with steamed rice, rotis or naan.

Enjoy your Sunday with this toothsome and flavorful mutton curry......

SOJNE PHULER BORA (MORINGA / DRUMSTICK FLOWERS VADA)

Very delicious, simple to make moringa blossom's vada is truelly amazing! It is said that moringa blossom has some medicinal values. It is used at the first sign of cold and it works well against pox. Other than that, moringa flowers contain vital amino acids and are excellent source of calcium and potassium, making them a valuable supplement for nursing mothers. A tea brewed from these flowers named 'moringa tea'. Fresh blossoms can be battered and fried as a delightful snack food. Here is the recipe.....

INGREDIENTS:
2 Cups of Moringa / Drumstick Blossoms (sojne phul)
3-4 tbsps Chickpea Flour (besan)
1 tbsp Rice Flour
1-2 Green Chillies (finely chopped)
1/4 tsp Turmeric powder
1/3 tsp Black Pepper powder
1/3 tsp Kashmiri Red Chilli powder
1/2 tsp Roasted Cumin powder
A Pinch of Sodium bi Carbonate (baking soda)
Salt To Taste
3-4 tbsps Oil for Shallow Fry

METHOD:
Remove soft stems from the blossoms and wash nicely. Drain water from it.

In a flat bowl, combine all ingredients (except oil) with the blossoms.

Mix everything nicely.

Set aside for 1-2 hours. Now it will be little soggy. Now take a small part of mixture and give a shape of a flat ball by using palms.

Heat oil in a wok or frying pan. Add 3-4 fritters at a time and shallow fry them. Remove the vadas as soon as they turn brown.

Serve hot with dal rice or simply as a tea-time snack.

 

AWARD CELEBRATING WITH CARROT BEET POTATO THORAN

JALEELA from Cook Book Jaleela organised an event of Bachelor's Feast. Recieved Best Side Dish Recipe award from Jaleela. Thanks a lot Jaleela for giving me this wonderful award. You did an excellent judgement, indeed a great job.

So friends, let's celebrate with a very easy to make, but tasty colourful and healthy side dish, which has a unique flavor. 'Thoran' is a traditional dry vegetable recipe from 'Kerala Cuisine', made with grated or finely chopped vegetables by using ingredients mustard seeds, shallots, coconut, curry leaves and ofcourse made with coconut oil. It is served in the Onam Sadya along with other dishes.

INGREDIENTS:

1 Beet Root
2 Medium Carrot
1 Medium Potato
3-4 Shallots (finely chopped)
2/3 Cup Freshly Grated Coconut
1/2 tsp Grated Ginger
1 Cardamom
1/2" Cinnamon
1 Clove
3-4 Peppercorns
2 Green Chillies (finely chopped)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1 Whole Dry Red Chilli
10-12 Curry Leaves
1/2 tsp Turmeric powder
1/2 tsp Coriander powder
3 tbsps Coconut Oil
2 tbsps Fresh Lemon Juice
Salt to taste

METHOD:

Wash and cut off the edges of beetroot and carrot. Peel beetroot, potato and carrot. Chop beet, potato and carrot finely into small cubes.

Dry roast cardamom, cinnamon, clove and peppercorn for 2 minutes. Pound coarsely and set aside.

Heat coconut oil in a wok. Add mustard seeds in it. When they pop-up, add cumin seeds, dry red chilli and curry leaves in it.Saute for few more seconds, now add shallot in it. Fry for 2-3 minutes, till it gets translucent. Add ginger and green chillies now. Saute for another a minute. Add turmeric powder, coriander powder and coarsely pounded spices in it. Stir for a minute. Now add beetroot, carrot, potato and salt in it. Fold well.

Cover and cook it for 5 minutes. Stir occasionally. Add grated coconut in it. Fold nicely.

 

Cover and cook it for another 2-3 minutes. At this time, add lemon juice and mix well. Remove from heat now. Tasty beet carrot potato thoran is ready to serve now.

Serve hot with steamed rice and sambar. May serve with rotis or parathas too.

TIPS: You may add grated beet and carrot, that will cook faster than chopped one.
          If you like more spicy, add 2 pods of minced garlic.
          Those who don't have fresh coconut, could substitute with dry or desiccated
          coconut.

MY 200th POST & SAVOURY PANCAKE - A REGULAR BREAKFAST

200th post??? Yes, dear friends, today I have reached my 200th post in just 10 months, quite a big achievement. When I started writing entries to my blog, I wasn't sure whether people even be reading my post or not, or how it would inspire me to explore new and exciting recipes. Thanks a lot friends for being  part of this little Sanoli's Kitchen space. I have learned and am still learning food photography and recipe writing. Everyday is a new learning experience and my blog helps me to take challenge myself in the kitchen. Thanks to all my blogger friends, viewers and readers. Actually, it really means a lot to me...

Today, I am going to post a yummilicious and favourite breakfast recipe, Savoury Pancake, very easy to make and not only loved by my family, but extremely loved by all generations. We often think of the common pancake as smothered in syrup. Many enjoy it with fruits, confectioner's sugar, or even with chocolate. But why not savory? I am not that much fond of sweets, Thus I developed a simple and hearty satisfying healthier breakfast with loaded with vegetables, you can even eat it plain or simply with ketchup or pickle......its truelly delicious!!!  

INGREDIENTS:
2 Cups All Purpose Flour / Self Raising Flour (maida)
2 Eggs
1 Cubed Cheese, grated (optional)
1/2 Cup Finely Chopped Onion
3 Green Chillies (finely chopped)
2 tbsps Finely Chopped Tomato
1/2 tsp Minced Ginger
2 tbsps Finely Chopped Cilantro (coriander leaves)
1/2 tsp Black Pepper powder
1 Cup Milk
Salt to taste
4 tbsps oil for frying

METHOD:

In a bowl, combine all purpose flour, eggs, salt, black pepper powder and milk. 

Keep mixing until the flour dissolves and the batter becomes a thick, yet a bit runny. Add little water (if needed) to make a desired consistency.

Now add onion, tomato, ginger, grated cheese and Cilantro in with the batter. Keep mixing for a minute or two and set aside.

Heat a tawa or a non-stick griddle. Drizzle 3-4 drops of oil in it. Add 1/4 cup batter in it.  

Let it set for 1-2 minutes or until bubbles appear on its surface. Flip the other side when it turns into golden brown.

Let otherside cook for another 2 minutes. Remove from griddle. Follow the same process for the remaining pancakes.

Serve hot. If desire, drizzle maple syrup or butter on each pancake. But I prefer this pancake in Indian style, with simply ketchup or pickles......it's truelly yummy breakfast!!!

Sending to: Jagruti's Pancake Day celebration

 

BESAN KA CHEELA / PUDA

Here is a very tasty crispy breakfast recipe from the Rajasthani cuisine. Besan ka cheela is a simple savory pancake made by chickpea flour combined with various Indian spices, onion, green chilli, coriander leaves and spread on a griddle or tawa, cook like a dosa. Some people called it as vegetarian omelette, and I am sure everyone will love this scumptious and nutritious cheela made by gram flour.

INGREDIENTS:
1 Cup Gram Flour / Chickpea flour (besan)
1/4 Cup Rice Flour
1 tsp Salt
1 tsp Finely Chopped Green Chillies
1/2 tsp Cumin Seeds
1/2 Cup Shredded Cabbage
2 tbsps Finely Chopped Coriander Leaves
1 Small Onion (finely chopped)
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
1/2 tsp Grated Ginger
1/2 tsp Dry Mango Powder (optional)
1 tsp Fennel Seeds
Pinch of Asafoetida (hing)
1 Cup Water
1/4 Cup Olive Oil (may use other white oil too)

METHOD:

Mix gram flour, rice flour and salt in a large bowl.

Add 1 cup of water in it. Beat nicely. Make sure, there should not any lump in the batter.

Add chopped green chillies, grated ginger, shredded cabbage, onion, coriander leaves in it. Mix thoroughly. Now add cumin seeds, fennel seeds, asafoetida, red chilli powder, coriander powder and dry mango powder in it.

Mix everything nicely to make a smooth batter.

Heat a tawa or non-stick griddle. Grease it with 3-4 drops of oil. Add 1/3 cup batter in it. Spread it with a back of a ladle evenly like a dosa.

Let it set for 3 minutes, add little oil on it. Flip the other side, when it turns into golden brown. Let other side cook for another 2-3 minutes. Remove from heat now. Follow the same process for remaining cheelas.

Serve hot with sour curd or any chutney or pickles.

 Sending to: Jagruti's Pancake Day celebration

AWARDS & GIVEAWAY

Hi Friends,
 

PRIYA RANJIT of Cook Like Priya & DIVYA PRAMIL of You Too Can Cook - Indian Food Recipes jointly hosted their event & giveaway '60 Days to Christmas', a very successful event which ran in between Oct. 2012 to Dec. 2012.

Best Wishes from Priya Ranjit

 



Best Wishes from Divya Pramil

 

I am really glad that my Chicken Shashlik has won an award for Best Non-Veg Appetizer in that event. Thanks to both of you Divya & Priya for selecting my entry. It is really an inspiration as well as encouragement for budding bloggers like me. My hearty congratulations to all other winners of this event.

 

Truelly, I could not believe my eyes, when I saw they selected me as a "Lucky Winner". I was totally spellbound for that moment. I am so much happy, boundless happiness and all are for both of you Priya and Divya. My heartfelt thanks to both of you. Hats off to your efforts and indeed a great job done by you both.

I am really honoured by both of you dearies....

 

There was some options for selecting the gifts, from that I choosen Nova Electronic Kitchen Scale (upto 5 kgs). Yesterday I received that gift. Thanks a ton to both of you, Divya & Priya.

It is very light, easy to handle and looks so pretty. Very useful gift for me and I just loved it. Thank you so much sisters for your supports throughout the process and being with me.

 

 
Immediately after opening my gift, I switched on the scale and measure the exact weight of a Red Bell Pepper, just see it.

 

It shows exactly 71 gms.

 

Once again, my heartfelt thanks to you Divya and Priya for gifting this useful measuring scale to me. From now onwards, I will be more accurate on the measurement of ingredients using by me. A recipe never gets success without the exact measurement of its all ingredients. And those who are newly stepping in the kitchen, it will be always helpful for them, which I faced at the beginning of my married life...:)

 

 

I am heartily thankful to all my blogger friends / readers, who continuously supported and encouraged me by leaving their wonderful inspiring comments on my space. Lastly, my warmest thanks to my betterhalf, if he is not continuously supporting me, I could not reach so far..............

Cheers!!!