Mutton in Spinach Paste

Ingredients:

• 750 gm Leg or shoulder of mutton

• 3 tbsp Ghee

• 3 Cloves crushed garlic

• Fresh grated ginger

• 1/2 Green chili, finely chopped, ground

• 2 tsp Mustard seeds, ground

• 1 tsp Turmeric powder

• 1 tbsp Coriander, ground

• 750 gm Fresh or frozen spinach

• A pinch of freshly grated nutmeg

• 1 tsp Sugar

• 1/4 Cup of plain yogurt

• 4 Black cardamoms, crushed

• Salt to taste

• 1/2 Cup of thick cream

• 1-1/2 Cups of water


How to make Mutton in Spinach Paste:

• Heat the ghee and saute the garlic.

• Add ginger, coriander, cardamom, chilli and mustard seeds on moderate fire for about two minutes.

• Add meat and sprinkle on turmeric, stir thoroughly and cook for about five minutes.

• Pour some water and cook for about 20 minutes.

• Add more water and salt.

• Cook till the meat is tender and liquid absorbed.

• Chop spinach finely and place into a separate saucepan with nutmeg, sugar, and yogurt.

• Cook and now add to liquidizer, blend into a puree.

• Combine it with the meat and heat it up, stirring to mix the two sauces well.

• Now add thick cream to it and reheat.

Mutton Kabab

Ingredients:

• 1kg Mutton

•4 Large chopped onions

• 1 tsp Turmeric powder

• 1 Cup grated coconut

• 4 tsp Kolhapuri masala

• 4 Garlic clove

• 1 Ginger

• 1 tbsp Garam masala

• Fresh coriander leaves

• 3 Fried lavangi chillies

• Salt to taste


How to make Mutton Kolhapuri:

• Grind garlic and ginger to make a paste.

• Heat the oil and fry chopped onions till it turns golden brown.

• Add ginger garlic paste and stir it for a while.

• Mix grated coconut, turmeric powder, garam masala, kolhapuri masala and fried
lavangi chillies.

• Add mutton and fry till it turns brown.

• Now add water and fried spices in mutton.

• Cook it till the mutton turns smooth.

• Adorn it by fresh coriander leaves.

• Serve it with rice.

Mutton Korma

Mutton cooked in a blend of spices and coconut gravy


Ingredients

500 GMS Or LB boneless mutton, cubed, cleaned & washed

6 pieces of Cloves

6 pieces of Green cardamom

A small stick of Cinnamon

A pinch of Nutmeg powder

1/2 tbsp. Cumin seeds

4 tbsp. of Oil

3 Bay leaves

1 cup finely chopped onions

1 tbsp. each of Garlic- Ginger paste

1/2 tsp. Turmeric powder

1/2 tsp. Red chili powder

1/2 cup of Poppy seed paste

1/2 cup of Coconut paste

1 tbsp. of roasted coriander powder

Salt according to taste


Serve with

Hot Chapatis


Method

1. Dry roast the cloves, cardamom, nutmeg powder, Cumin seeds and cinnamon stick and then grind to a fine paste.

2. Heat some oil in a pan and add bay leaves and chopped onions to it. Once the onion browns add the Ginger - Garlic Paste. Add in the boneless mutton and mix it thoroughly.

3. Mix the grounded masala paste with the mutton. Add turmeric powder, red chili powder and pour some water with it add in some salt and allow to boil.

4.Once the mutton is tender add in the poppy seeds paste along with the coconut paste along and roasted coriander powder. Boil it for another 15 minutes. Serve hot-garnished with coconut paste.

Mutton Masala

Ingredients:

• 1 kg Mutton (cubes)

• 2-3 tbsp Oil

• Salt to taste

• 4 Onions (chopped)

• 6 tsp Red Chilies

• 1 tbsp Ginger-Garlic paste

• 2 tsp Coriander Powder

• 1 pinch Fennel Seeds

• 4 bunches Spinach (chopped)

• 2 tsp Green Chilies (chopped)


How to make Mutton Palak Curry:

• Heat the oil in a pan; add fennel seeds and coriander to it. Now add onions and green chilies to it; fry till the former turns golden brown in color.

• Add ginger-garlic paste, red chilies and salt to the above; stir for a few seconds.

• Now thoroughly wash the mutton cubes. Add them to the above.

• Keep stirring until the mutton gets properly coated with the gravy.

• Cover the pan and allow the mutton to cook.

• Add finely chopped spinach to the mutton. Let it cook for 2 minutes and then, turn off the flame.

• Mutton Palak Curry is ready to serve. Garnish it with fresh coriander leaves.

Mutton Rezala

Ingredients:

• 1kg Mutton

• 500gm Curd

• 100gm Garlic Paste

• 50gm Onion Paste

• 50gm Ginger paste

• 5-6 Red Chilis

• 2 tsp White Pepper Powder

• 1 drop Kewra Essence

• 2 Bay Leaves (Tej Patta)

• 3-4 Cinnamon Sticks (Dalchini)

• 4 tbsp Oil

• Salt to taste


How to make Mutton Rezala:

• Wash mutton thoroughly. Smear it with salt and white pepper powder all over.

• Now, marinate the mutton in the mixture of curd and ginger paste.

• Keep it in the refrigerator for at least 30 minutes.

• Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil.

• Sauté the ingredients and then add the marinated mutton to them. Raise the flame to high.

• Stir the mutton until its water comes out. Turn the flame to low.

• Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft.

• Add kewra essence, when the mutton is properly cooked.

• Mutton Rezala is ready to serve.

Mutton Ribs Soup

Ingredients:

• 750 gm Mutton ribs

• 2 Large onions, chopped

• 3 Cloves garlic, crushed

• 2 Green chilies, sliced

• 1 Heaped tsp grated fresh ginger

• 2 tsp Black peppercorns

• 3 tsp Coriander seeds

• 9 Cups of water

• 1 tbsp oil

• 4 Black cardamoms, lightly crushed

• 5 cm Stick of cinnamon

• 2-3 Cloves

• 2.5 cm Fresh ginger, grated

• 3 tbsp Mild curry powder or paste

• 2 Heaped tbsps white poppy seeds

• 1/2 Cup coconut milk

• Salt and pepper to taste

• Dry fried onions, spring onion, chopped, fresh coriander leaves for garnishing


How to make Mutton Ribs Soup:

• Chop mutton bones and place into a big saucepan with garlic, onion, chili, ginger, peppercorns and coriander.

• Cover it with water and bring it to a boil.

• Reduce the heat to low and simmer for about 3 hours.

• Skim off the froth as it rises.

• Now strain stock, reserving liquid and meat.

• Scrape meat from the bones and flake into smaller pieces, when cool.

• Heat oil in saucepan and saute cardamom, cloves, cinnamon and ginger for about one minute.

• Now add curry paste or powder and fry for about 4 minutes.

• Add ground poppy seeds, reserved stock, coconut milk, salt and pepper.

• Add meat and bring it to a boil for about 20 minutes.

• Garnish Sup Kambing with fried onions, coriander leaves and spring onion.

Mutton Roast

Mutton cooked with curd and spices - A rare preparation


Ingredients

1/2 kg Meat

1 cup curd

1/2 cup Oil


For grinding:

2 tsp. chili powder

1/2 tsp. black pepper.8 cloves

1 tsp.ginger paste

1 tsp. coriander powder


Method

1.Clean and cut the meat into small pieces for curry.

2.Grind all the ingredients listed under grinding into a smooth paste with little water if necessary.

3.Now apply the ground paste to the meat pieces along with the curd and keep it aside for 4 to 5 hrs to marinate.

4.Grease a baking tray, put the meat pieces in it and pour the melted Ghee(clarified butter) over it.

5.Bake the mutton pieces in a pre-heated oven for 1 hr till done.

6.Bake it at 200 Degree C for 60 min.

Mutton Samosa

Ingredients for Mutton Samosa

For Stuffing

Mutton mince - 1/4 Kg

Onion (Piyaz) - 1 no's chopped

Tomato (Tamatar) - 2 no's chopped

Green chillies (Hari Mirch) - 2 no's chopped

Ginger (Adrak) - 1 inch piece chopped

Turmeric powder (Haldi) - 1 teaspoon

Garam masala - 1 teaspoon

Oil - 2 tablespoon

Salt to taste For dough

All Purpose Flour (Maida) - 3 cup

Salt to taste

Unsalted Butter - 2 tablespoon

Cumin seeds (Jeera) - 1 teaspoon

Oil for frying



Method for Mutton Samosa

Heat oil in a pan and fry onions till golden brown.

Add tomatoes, green chillies, ginger, chilli powder, garam masala and turmeric powder and fry for two minutes.

Add the mince mutton and fry for 5 minutes, add 1/2 cup water and bring it to boil . Reduce the heat, add salt and simmer cook till meat is dry.

Sieve flour and salt, butter and cumin seeds and rub into the flour,then add little water and knead into a fairly stiff dough.

Shape into 12 balls and roll into thin rounds, cut into half and roll into a cone pressing the ends together.

Fill cone with the stuffing and seal end and deep fry in hot oil untill brown and crisp.

Enjoy crispy and hot mutton samosa with mint chutney or tomato ketchup.

Mutton Sukka

Ingredients:

Mutton- 1/4 kg

Onion- 1

Tomato- 2

Garlic- 2-3

Ginger paste- ¼ tspn

Chili powder- 1½ tspn

Coriander powder- ¼ tspn

Turmeric powder- a pinch

Cinnamon- 1 inch stick

Cloves- 3

Cardamom- 2

Curry leaves- few

Black pepper- 1 tspn

Sauf- 1 tspn

Cumin seeds- ½ tspn

Salt and Oil- as required


Recipe:

* Cook Mutton, Onion, Tomato, Garlic, Ginger paste, Chili powder, Turmeric powder, Coriander powder and Salt. (If you cook in a pressure cooker, Mutton will be done in 4 to 5 whistles).

* Make sure that mutton is well cooked.

* Heat a pan and roast Cinnamon, Cloves, Cardamom, Sauf, Black pepper, Cumin seeds without Oil till it gets little brown.

* Grind the fried items.

* Heat Oil in a pan.

* Add Curry leaves, cooked Mutton (in step1) along with water you used to cook mutton and the grounded items.

* Fry till the water evaporates

* Again fry for 4-5 minutes and sever hot.

Mutton Zafrani

Delicious Mutton preparation marinated in the mixture of curd & spices


Ingredients

500 GMS pieces of mutton

1 cup yogurt

1/2 cup butter

1 tsp. each of crushed garlic and ginger

1 tbsp. each of chopped green chilies and coriander leaves

1 1/2 tsp. each of salt and chilly pdr.

1/2 tsp. Jeera

1 small piece of cinnamon

4-5 green cardamoms

1/4 tsp. Mace

1/4 tsp. Saffron


Roast and grind the following :

1 1/2" piece of dry coconut

1 tsp. poppy seeds

A few cashew nuts for garnishing

4-5 whole small onions


Method

1.In a bowl mix yogurt with garlic, ginger ,coriander leaves, green chilies, haldi (turmeric) powder. chili powder. and salt.

2.Mix in the mutton pieces and leave to marinate for 1/2 hour.

3.In a cooker melt butter, fry onion to golden brown color. Remove and keep aside.

4.Add the mutton and yogurt mixture to it . Cook under pressure for 8-10 minutes.

5.Remove pressure and add the ground cumin seeds, cinnamon, mace and cardamom.

6.Fry for a minute, then add the roasted and ground masala.

7.Fry over medium heat till the oil separates and the masala gets a brownish color.

8.Add saffron and fried onions. Cook further for 5-7 minutes.

Sag Ghost

Lamb and spinach cooked
with green coriander and fragrant herbs

Ingredients

500 GMS washed and chopped Spinach

500 GMS cubed lamb

1 chopped onion

3 chopped green chilies

1 tsp. Mustard Seeds

2 crushed Garlic cloves

2 tsp. crushed Cardamom seeds

1 tsp. Grounded Coriander

1 tsp. chopped ginger

1 tsp. Sugar

1 tsp. Turmeric powder

Salt according to taste

5 tsp. black pepper

3 tbsp. Yogurt

4 tbsp. ghee (clarified butter)


Method

1.Fry the mustard seeds until it begins to pop.

2.Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly.

3.Add the lamb cubes and fry until they are evenly browned.

4.Stir in the onion, chilies and sugar and fry until the onion is golden brown. Now add in the turmeric and spinach and cook for three minutes.

5.Finally add the remaining ingredients and reduce the heat to low.

6.Cover and simmer for one hour or until the meat is cooked through and tender and stir well.

7.Preheat the oven to 150 C (300 F). Put the casserole into the oven and cook for 20 minutes.

Shahi Mutton

Ingredients:

1 1/2 lbs. of Mutton (Lamb or Goat)

3 medium Onions (thinly sliced)

1 oz. of Almonds (Baadaam)

4 cloves of Garlic (Lasan)

1 oz. of Coriander Seeds (Dhania)

1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (or to taste)

1/2 tsp. of Garam Masala (whole mixture)

Salt (to taste)

1 pinch of Saffron (Zafran)

3/4 cups of Plain Yogurt

3/4 cup of Cream

1/2 cup of Cooking Oil


Method:

Wash the mutton well, dry and set aside.

Blend the coriander seeds, 1 onion, almonds and garlic together.

Marinade the mutton in this mixture for about 2 hours.

Heat the oil and fry the remaining onions and set aside.

Add the mutton to the oil and fry until the liquid dries up.

Add 3/4 cups of hot water and simmer until the meat is almost done or (3/4 cooked) OR
pressure cook at 15 psi for 20 minutes.

Reduce the pressure.

Add salt and pepper.

Uncover and dry the liquid.

Add the beaten yogurt and fry until the oil separates.

Add the fried grounded onion.

Beat the cream for about 5 minutes or until it is to a thick consistency.

Add the soaked or ground saffron.

Mix it with the cooked mutton.

Add the garam masala and bake at 250 degrees F for 1/2 hour.

Serve garnished with chopped coriander leaves.

Chicken Florentine Casserole Recipe

Ingredients

* 2 (13.5 oz) cans spinach, drained

* 4 skinless, boneless chicken breast halves

* 4 oz fresh mushrooms, sliced

* 1/4 c butter

* 1 tbsp lemon juice

* 1 tbsp Italian seasoning

* 1 (10.75 oz) can condensed cream of mushroom soup

* 2 c shredded mozzarella cheese

* 2/3 c bacon bits

* 3 tsps minced garlic

* 1/2 c half-and-half

* 1/2 c grated Parmesan cheese

Directions

* Step #1 Preheat oven to 350 degrees F (175 degrees C).

* Step #2 Place the chicken breast halves on a baking sheet; bake 20 to 30 mins, until no longer pink & juices run clear.

* Step #3 Remove from heat, & set aside.

* Step #4 Increase the oven temperature to 400F degrees F (200 degrees C).

* Step #5 Melt the butter in a medium saucepan over med-heat/flame.

* Step #6 Stirring constantly, cream of mushroom soup, Italian seasoning, lemon juice, mix in the garlic, half-and-half, & Parmesan cheese.

* Step #7 Arrange the spinach over the bottom of a 9x9 inch baking dish.

* Step #8 Cover the spinach with the mushrooms.

* Step #9 Pour half the mixture from the saucepan over the mushrooms.

* Step #10 Arrange chicken breasts in the dish, & cover with the remaining sauce mixture.

* Step #11 Sprinkle top with bacon bits, & top this with mozzarella cheese.

* Step #12 Bake 20 to 25 mins in the 400F degrees F (200 degrees C) oven, until bubbly & lightly browned.

* Step #13 Enjoy the Chicken Florentine Casserole recipe

Chinese Chilli Chicken

Ingredients

500 -600 gms Boneless Chicken

2 tbsp Soya Sauce

1 Egg

2 tbsp Corn Flour/Corn Starch

5-6 Chopped Green Chilies

2 Green Onion Chopped

1 tsp Garlic Paste

Salt to taste

1/2 tsp White Pepper Powder

1 tsp Sugar

A pinch of ajinomoto

2 cups chicken Broth/ Water

1 tbsp Oil

Oil to fry


Preparation:

* Cut the boneless chicken pieces into1 " cubes.

* Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

* Heat oil and deep fry the marinated chicken pieces till golden brown.

* Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.

* Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.

* Add fried chicken pieces to it and cook for few minutes.

* Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.

* Cook for 2-3 minutes.

* Serve chinese chili chicken hot garnished with chopped green onion tops.

* Chinese chili chicken goes well with steamed / boiled rice.

Whole wheat flour pancakes with bananas

Recipe type: cake

Number of serving: 8

Preparation time: 30 Minute(s)

Cook time: 5 Minute(s)

Difficulty: Easy

Ingredients:

1 cup 100% Whole wheat flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/4 teaspoon salt, 2 tablespoon sugar (adjust according to taste), 1 & 1/2 cups milk approx (adjust according to need), 2 tsp Vanilla essence, 2 tsp oil, 1 egg, 1 tbsp butter, 1 sliced banana.

Preparation:

Take a bowl and mix together the wheat flour, all purpose flour, baking powder, baking soda, salt and sugar. Add the egg, oil, vanilla essence, milk and butter. Mix till smooth preferably with a hand mixer. Now add the chopped bananas. Take care that the batter is not too runny. Heat a frying pan over medium high heat and grease it lightly. Pour the batter onto the pan, using about 1/4 cup for each pancake. Cook on both sides and serve hot with maple syrup or the sugar free syrup - your choice :)