Monday, December 29, 2014

Kosha Mangsho (Spicy Mutton Curry)

Kosha Mangsho a Bengali spicy mutton curry.......
Bengali Cuisine is a culinary style originating in Bengal, a region in the eastern part of the Indian subcontinent, which is now divided between West Bengal and Bangladesh. It has very large native Bengali population and share this cuisine.It's a known fact that most of the Bengalis have grown up licking their fingers to Kosha Mangsho's velvety gravy and biting into juicy pieces of the meat,
cooked lovingly by their grandmothers and mothers.

I tried making this recipe searching over internet, on demand of one of my page member, and I was completely unaware of this recipe. As I said it's a daily learning experience for me, enjoyed making and eating to the fullest Alhumdulillah!! :) 


1) Mutton with bones 1/2kg
2) Onions 2 medium finely chopped
3) Tomato 1 medium finely chopped
4) Ginger 1 inch very finely chopped
5) Garlic 3 cloves very finely chopped
6) Red Chili powder 1tsp
7) Turmeric powder 1/2 tsp
8) Bay leaves 2
9) Cardamoms 3
10) Cloves 3
11) Green chilies 2
12) Cumin powder 1tsp
13) Coriander powder 1/2 tsp
14) Garam masala 1/2 tsp
15) Sugar 1/2 tsp
16) Ghee 1tbsp
17) Salt to taste
18) Mustard oil 2 tbsp (I used vegetable oil)
19) Coriander leaves for garnishing
20) Lemon juice 1 tsp 
21) Yogurt 1/2 cup

Method :

      1) Heat oil in deep pan, add bay leaves, cardamoms and cloves. Let it splutter for few seconds, add ginger, garlic and onions. Saute till the onions turn light golden in color.
     2) Add chopped tomato, turmeric pdr, cumin pdr, chili pdr, coriander pdr, beaten yogurt, sugar and give it a mix. Allow it to cook for couple of minutes.
    3) Now add mutton, salt and add 1 cup of water (depending on how much gravy you want) and cover the pan. Let the mutton cook till it gets soft and succulent.
    4) Stir occasionally in between and add little more water if it gets too dry or starts sticking at the bottom of the pan.
   5) Once the mutton is cooked, add ghee, green chilies and garam masala powder. allow it to cook for few more mins.
   6) Add freshly chopped coriander leaves and squeeze little lemon juice just before serving.
   7) Serve hot with steamed rice or luchi (pooris)

Friday, December 26, 2014

Mughlai Malai Khorma (weekend special)

                                 Assalamualaikum Warahmatullaahi Wabarakatuhu!! :)

Its weekend  today @ ZaiqedaarPakwaan, and it has to be Special! And I had made very simple yet delicious spread to my family. I served Pyaaz Pulao, Kulfe ki Katli and Mughlai Malai Khorma, A khorma which is rich and silky smooth nutty gravy that coats the chicken, enhanced with a layer of silver warq. Experience this way of cooking and garnish with sliced almonds pistachio and silver warq for the classic Mughlai touch.  

Ingredients :
1) Chicken 1 kg (cut in 12 pieces)
2) Oil 3 tbsp
3) Onions 3 medium
4) Ginger-garlic paste 1 tbsp full
5) Green chillies 4-5
6) Almonds 20 (make fine paste)
7) Khoya 1/4 cup (optional)
8) Yogurt 1 cup
9) White Pepper 1/2 tsp
10) Cardamom powder  1/2 tsp
11) Cream 4-5 tbsp
12) Almonds and Pistachios slivered for garnishing
13) Silver Warq for garnishing 

Method : 
1) Wash and drain Chicken thoroughly, marinate with salt, ginger-garlic paste and white pepper for 1/2 hour.
2) Make a paste of onions and green chillies and keep aside.
3) Heat oil in heavy bottomed pan, add onions paste and saute till light  golden in color. 
4) Add yogurt, almond paste and khoya, cook on low heat for 10 mins.
5) Now add marinated chicken, stirring occasionally cook on low heat for 10 mins.
6) Add 1/2 cup water and simmer down for another 5 mins.
7) Once the chicken is cooked, add cream cardamom powder, simmer for 2 mins and remove from heat. 
8) Garnish with silver warq, almond and pistachios slivers. 

Pyaaz Pulao/Onion Pulao

Ingredients :
1) Basmati rice 2cups
2) Onions finely sliced 1 cup
3) Cardamom 3
4) Cloves 3
5) Cinnamon 1"
6) Ginger-garlic paste 1-1/2 tsp
7) Oil for frying onions + 1tbsp
8) Green chillies 2 (optional)
9) Salt to taste
10) Shah zeera 1/2 tsp

Method :
1) Wash and soak rice for 15mins
2) Slice onions very thinly, fry golden brown and keep aside
3) Heat 1tbsp in a wide pan, add whole garam masala and stir fry for few seconds.
4) Add ginger-garlic paste, saute 
5) Add half of the fried onions, green chillies, salt and 3 cups water. Bring to boil.
6) Add rice, cover and cook till done. 
7) While serving sprinkle other half fried onions and serve hot
8) I served with Mughlai Malai Khorma

Saturday, December 20, 2014

Pav with Achari Bhaji

Pav Bhaji with a twist of Spicy Achari Masala. 
Well who doesn't love the most popular Mumbai street food "Pav Bhaji" that too with extra spiciness and flavours of Achari Masala....Oh its a total bliss and treat to Spice Lovers. Pav Bhaji is more than a mere snack, its a quick meal that can be grabbed on the go. The amount of  butter and spices can be used accordingly one's choice. This is one of the best recipe I ever made. My kiddos enjoyed with home made Ladi Pav. 

Ingredients :
1) Potatoes 4 medium
2) Carrots 2 medium 
3) Tomatoes,chopped 2 medium
4) Onions,chopped 2 medium
5) Green Capsicum, chopped 1 medium
6) Cauliflower chopped 1/2 cup
7) Green peas, boiled 1/4 cup
8) Ginger paste 1tsp
9) Garlic paste 1tsp
10) Butter 2 tbsp
11) Green chillies 3-4 chopped 
12) Pav bhaji masala 1tbsp full
13) Turmeric pdr 1/2 tsp
14) Red chilli pdr 1tsp (optional) 
15) Salt to taste
16) Butter 2 tbsp(add while serving)
17) Achari Masala 2 tsp
18) Coriander chopped 3-4 tbsp
19) Lemons,cut into wedges 2

20) Chat Masala 1/2 tsp

1) Boil potatoes, carrots, cauliflower, capsicum in salted water till soft, drain, mash well and set aside.
(don't throw the boiled water of vegetables(stock)
2) Heat oil in a pan and add three fourth quantity of onions. 
Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
3) Add chopped tomatoes, boiled peas, turmeric pdr, red chilli pdr, pav bhaji masala, achari masala and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
Add mashed mixture and vegetable stock. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
5) Cook on medium heat for two minutes, stirring continuously. Add salt and lemon juice to taste and sprinkle chaat masala.
6) Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
7) Garnish the bhaji with chopped coriander leaves, butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Ingredients for Achari Masala 

1) Cumin/Zeera  4 tbsp
2) Mustard/Rai 4 tbsp
3) Fenugreek/Methi 3 tbsp
4) Nigella/Kalonji  3 tbsp
5) Carom/Ajwain  1tsp
6) Fennel/Saunf 3 tbsp
7) Whole red chilles 100gms 

Roast all the above ingredients together except Chillies.
Roast red chillies separately.Grind everything to a coarsely or fine powder.
Store in an air-tight container.

Friday, December 19, 2014

Ladi Pav

I Love Baking more than anything in my kitchen. Initially I never knew the difference between regular Pav we get in Hyderabad and famous Ladi Pav of Mumbai. And yes there is quiet difference in them as Hyderabadi Pavs are more sweeter than Ladi Pav. Its a learning experience for me every day. Followed the recipe of Yaman's CookingShooking. The soft textured buttery rounded bread is a world of its own. They are so versatile, use them with famous spicy Bhaji of Pav bhaji, Wada pav, Dabeli. Or use them as starters along with your soups, they even make great breakfast bread with some butter and Jam.

1) Maida/plain flour 2cups
2) Milk Powder 1-1/2 tbsp
3) Milk 1cup
4) Butter 4tsp
5) Salt 1tsp
6) Instant yeast 2tsp
7) Sugar 1tbsp
8) Melted Butter for brushing
9) Oil for greasing
10) Flour for dusting

  1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
  2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
  3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
  4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that's when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
  5. DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.
  6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
  7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
  8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
  9. Take a 8" square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.

  1. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
  2. Preheat your oven to 200C for 10 minutes.
  3. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
  4. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
  5. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!

Wednesday, December 10, 2014

Shahi Chicken Khorma

1) Chicken 1kg
2) Onions fried 1cup
3) Ginger-garlic paste 1-1/2 tbsp
4) Coconut powder 1/4 cup
5) Almonds 8-10 
6) Poppy seeds 2 tbsp (you can use 4-6 cashewnuts also)
7) Garam masala powder 1 tsp (use home made for best results)
8) Red chilli powder 2tsp ( I used kashmiri chilli pdr)
9) Turmeric powder 1/2 tsp
10) Curd 150 ml/ 1cup full
11) Salt to taste
12) Coriander leaves finely chopped 2tbsp
13) Mint leaves finely chopped 3tbsp
14) Potatoes 2 large (optional)
15) Green chillies 5-6
16) Oil 4 tbsp
17) Cinnamon 1"
18) Cloves 3
19) Cardamoms 3
20) Lemon Juice 1tbsp

1) Clean and wash chicken thoroughly.
2) Marinate chicken with salt, turmeric pdr, chilli pdr, ginger-garlic paste and curd for 1/2 hour.
3) Make a fine paste of coconut pdr, almonds, poppy seeds and fried onions.
4) Take a wide heavy bottomed pan, heat oil and cinnamon, cloves and cardamoms, let it splutter for few seconds.
5) Add the paste made of coconut, stir for 2mins on low flame. 
6) Now add marinated chicken, Stir and cook for 2mins on medium-low flame.
7) Add 1/2 cup water and let it cook on low flame for 10mins, stir occasionally to prevent masala from burning.
8) Add large size potatoes pieces,coriander and mint leaves and green chillies with little more water and simmer until chicken is tender and potatoes get cooked.
9) Add lemon juice, taste the seasoning and adjust the gravy accordingly. 
10) Serve hot garnishing with mint leaves. 

Eggless Garlic Sauce

Ingredients :
1) Garlic 3-4 full pods
2) Oil 1/4 cup
3) Hung curd 1/2 cup
4) lemon juice 2-3tsp
5) Salt 1 tsp
6) Black pepper pdr 1/4 tsp

Method :
1) Peel and place the garlic and salt in a food processor and process until the garlic is puréed. Scrape down the sides of the bowl once or twice as necessary.
2) With the machine running, add 1/4 cup of the oil in a very slow, thin, steady stream. Gradually add 1/2 tablespoon of the lemon juice in the same manner. Keep adding lemon juice slowly. It should take around 10 minutes. 
3) Now add hung curd, and continue processing until the mixture comes together. The sauce should have a mayonnaise-like consistency.
4) Transfer the garlic sauce to an airtight container. If the sauce is still warm from the food processor, wait until it cools to cover the container.
Store in the refrigerator for up to 2 weeks.

Note : For those who prefer their garlic sauce a little milder, add more Hung curd depending on how strong you want the garlic flavour. The more yogurt, the milder the garlic taste.

Tuesday, December 2, 2014

My Awards

My recipe Eggless Tiramisu Cake Won Second Best Recipe for the Event  Haffa's & Monu's Event - Wedding Anniversary Cakes & Sweets"

Monday, December 1, 2014

Tahini Sauce

1) Sesame seed/Til 1 cup
2) Olive oil 1/4 cup
3) Garlic cloves 3-4crushed
4) Lemon juice 5tbsp
5) Salt to taste
6) Cumin pdr 1/4 tsp

Method :
1) Roast sesame seeds in a pan to golden brown and blend with olive oil in a mixer.
2) Add garlic, salt, lemon juice and cumin pdr to the above paste.
3) Blend again everything  to a smooth paste.
4) Tahini sauce is ready to use.

Tip: Tahini sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Arabian Burger

  1. Assalamualaikum Warahmatullahi Wabarakatuhu 

  2. Falafel, a Middle Eastern dish of spiced mashed chickpeas  formed into balls or fritters and deep-fried, usually eaten with or in pitta bread. It is a vegetarian , and is considered to be a fastfood, many times offered by street vendors. Falafel is served with many types of sauces, including Tahini or a Falafel hot sauce. 

    Today on #Blog we have Arabian Burgers!! Burgers with Falafel Patties and Tahini Sauce!! This was one of the Best Vegetarian Burgers which was Enjoyed by my family.... even my husband who is not a fan of fastfood though.


Ingredients for falafel :
1) Chickpeas/ kabuli chana 1 cup
2) Garlic cloves 3-4 chopped
3) Onion large 1 chopped
4) Parsley chopped 3 tbsp
5) Flour 3tbps
6) Coriander pdr 1tsp
7) Cumin pdr 1tsp
8) Green chillies 2 chopped(optional)
9) Salt to taste
10) Red chilli pdr 1/2 tsp
11) Lemon juice 2tsp

Other ingredients :
1) Oil to shallow fry
2) Tahini sauce
3) White Onion slices as required
4) Tomatoes slices as required
5) Cucumber sliced as required
6) Olives (optional)
7) Lettuce as required
8) Tomato ketchup as required
9) Mustard sauce as required
10) Cheese slices 6
11) Burger buns 6

1) Wash and soak chickpeas overnight  with enough cold water. Or you can use canned chickpeas drained.
2) Place the drained, uncooked chickpeas and the onions in a food processor.
3) Add the parsley, salt, garlic and green chillies. Process until blended but not pureed.
4) Remove in a bowl and add flour, cumin pdr, coriander pdr, red chilli pdr, lemon juice and salt to taste.
5) Mix well with your hands and refrigerate for 1hour.
6) Make burger size patties of the chickpea mixture.
7) Heat oil in a wide pan and shallow fry these patties on low-medium flame until golden brown. Drain on paper towels.
8) Assemble all the other ingredients on burger as you usually do when making regular burgers.
9) Or just check my pic of burger above :P

Tips :
1) We can deep fry the Falafel, and when doing so, if you find your falafel is falling apart, by all means use more flour, but add a little at time.
2) Egg is also an acceptable binding agent, but only use 1 egg.

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