Pepper, Chilli and Vanilla

mutton sukka recipe,mutton pepper dry roast

Mutton Sukka or Mutton Pepper Dry Roast is an amazingly delicious mutton dish that goes well with Parathas/Porotta/appam/ roti or coconut rice .Bursting with flavours this Sumptuous Mutton Sukka or Mutton Pepper Dry roast is simple and easy to make .With just few basic pantry Ingredients you can make the most delicious mutton sukka and please your loved ones .

Mutton Sukka and parathas make an excellent combo but it goes well with coconut rice or Appam as well .This is my style of making sukka We also make it using coconut ,will share that version too later .Using curry leaves and freshly crushed pepper and freshly ground aromatic spices takes this simple mutton sukka to a new level .Do try you sure will love this easy and delicious Mutton Sukka/Mutton Pepper Roast.

mutton pepper dry roast ,easy pepper mutton dry/sukka

Ingredients
Mutton 1/ 2 kg
2 onions or 3 medium sized
1 tomato
1 1/2 tsp ginger garlic paste
3 to 4 green chillies
1 tsp fennel seeds crushed
1 tsp cumin seeds
1 tbsp pepper crushed coarsely
1/ 4 cup coriander leaves
Few mint leaves.
1/2 tsp freshly ground garam masala powder
5 to 6 shallots or 1 small onion chopped fine
Curry leaves 2 to 3 sprigs
2 bay leaves
Lime juice as needed
1/2 tsp Turmeric powder .
Salt
Oil 2 to 3 tbsp

Method

Wash the mutton pieces well and drain excess water
Apply salt, turmeric powder ,ginger garlic paste lime juice and set aside for 1 hour .
Meanwhile chop the onions and tomatoes finely .
Grind the chilli coriander mint leaves to a paste .
Heat a pressure cooker add oil once hot add 1 sprig curry leaves bay leaves and cumin seeds
Then add the chopped onion and saute on medium flame till soft and transslucent
Add the tomatoes and saute till mushy .
Now add the mutton and saute for few minutes.
Then add the chilli paste and saute for another 5 to 8 minutes .
Add the chilli powder half of the crushed pepper and fennel powder and saute .
Add water and mix well
Cover the pressure cooker with the lid and cook for 12 to 15 min or until done .
Release the pressure and open the lid.
Heat the pan add 1 and 1/2 tsp oil then add curry leaves .
Add the chopped onion or shallots and saute for 5 minutes
Add the mutton with the gravy and cook until the masala coats the mutton and you get a dry mutton masala.
Add garam masala powder remaining pepper powder.
Serve with parathas Appam chapati or rice .

Mutton Pulao /Gosht Pilaf raita some mutton masala and fried chicken a complete festive meal ..My kinda Sunday meal .Aromatic flavourful mutton pulao that taste absolutely delicious you won't miss biryani if you taste this ..Its super easy and way too yummy

This gosht pilaf or mutton pulao is aromatic and sumptuous with all yummy flavours since its pressure cooked with the mutton stock with bouquet garni almost similar to yakhni pulao..Goes best with some raita I some mutton masala and fried chicken at the sides.Since it's made in pressure cooker its quick and easy too and makes a perfect weekend meal.

Ingredients
1/2 kg Mutton
2 cups basmati rice
2 onions sliced
1 small bulb of garlic
1 inch ginger
3 to 4 bay leaves
4 to 5 cloves
1 tsp cumin seeds
2 blades of mace
1 inch cinnamon
1 tsp black pepper .
1tbsp coriander seeds
1/2 tsp garam masala powder/1 tsp biryani masala
1/2 cup yogurt
2 green chillies slitted
Some mint and coriander leaves.
2 tbsp Ghee or oil

Method

Make a potli or bouquet garni with a muslin cloth adding all whole spices and tie the cloth tight .
Wash the mutton pieces and drain excess water .
In a pressure cooker add the mutton salt the bouquet garni
Also add the crushed Garlic bulb and the crushed ginger and bay leave and around 4 to 5 cups water
Cover with the lid and cook until the mutton is done.
Squeeze the bouqet garni/potli and garlic bulb once cooled to release maximum flavours.
Drain the stock and keep it aside for later use .
Fry onions until brown and crisp and keep aside.
Heat ghee/oil in the pressure cooker ,add 2 bay leaves ,slitted chillies then add the mutton pieces 1/2 tsp garam masala or 1 tsp biryani masala and the fried onions saute well
Add whisked yogurt and saute over medium flame stiiring ocassionally.
Add the drained rice and saute for few minutes.
Then add the reserved 4cups yakhni/stock and stir to mix
Add saffron infused milk and add salt only if needed .
Cover the pressure cooker lid and cook until the rice is done ,may take 2 whistles .
Open the lid once pressure releases
Using fork fluff the rice.
Garnish with fried onions mint leaves and serve hot with raita

how to make mutton pulao in pressure cooker

Notes
after straining the stock /yakhni add water to make it 4 to 5 cups .
use homemade garam masala for maximum flavours
biryani masala can be subtituted with garam masala powder.

easy mutton pualo recipe,gosht pilaf recipe

Instant Rava Idli /Rawa Idli are super soft fluffy spongy and delicious Idlis which needs no fermentation and can be made in a jiffy .Instant rava idlis are perfect breakfast option on a busy morning.Rava Idlis are soft and flavourful .I have paired it with some coriander coconut chutney and sambar .They tasted heavenly and so filling .Rava Idlis are made with two main ingredients one is rava/semolina/sooji and the other most important ingredient is Curd/dahi .You do n it need to ferment or soak it for long hours. You can make them within 30 minutes along with all the prep needed.These Rava idlis taste great with coconut hing chutney as well Check the recipe for the same in my previous blog post

ingredients
250 gm rava/rawa/ semolina
2 to 3 green chillies finely chopped
1/2 tsp urad dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
sprig of curry leaves
1 tsp oil

1 carrot grated
10 to 12 cashews slitted
2 tbsp chopped coriander leaves

1 cup curds
1 sachet / 1/2 tsp eno or baking soda
salt to taste

Method

Heat a pan add oil then add mustard seeds cumin seeds once they crackle add curry leaves
then add urad dal saute till it turns golden
add chopped chillies and saute
then add the rava and dry roast for 6 to 7 minutes over low flame

allow it to cool completely.
once cool add curds water salt and mix to a thick batter and keep aside for 10 15 min.
grease the idli plates with ghee or oil
Heat water in the steamer/idli moulds
place cashew in each mould

followed by chopped coriander and grated carrot .
now add eno /fruit salt /baking soda to the batter and quickly mix well
then pour the batter in each mould
steam for 10 to 12 min

serve with coconut chutney and sambar and a cup of hotchai/ coffee.

Notes
You can roast the rava mixture a night ahead and keep it in an airtight contianer and make idlis when you want just add curds salt and at the end add eno/baking soda and steam.
You can add peppercorns too and also increase the green chillies according to taste buds.

Recipe courtesy Vinaya Prabhu❤

Chocolate fudge brownie I guess a favourite among most of the kids and of course few adults too .. .This recipe which I'm sharing today yeilds delicious fudgy brownies with beautiful crust . As mentioned earlier i am not a fan of brownies I only make it for my loved ones My nephew is a die hard brownie fan and keeps pestering me always to bake some brownies for him .So on my recent visit to him I took along this decadent fudgy Brownie which he loved it to the core so much so that it was all vanished in no time.

This recipe gives you delicious fudgy brownies with a perfectly cracked crust the one which makes brownies look perfectly delish. The recipe is simple and straight forward and needs just few basic ingredients the most important one being Chocolate We don't add cocoa to this .Just melted chocolate is added which gives it a intense chocolate flavour and the taste is just to die for .

Ingredients
140 gm chocolate compound
113 gm or 1/2 cup butter
2 eggs
1 cup or 190 grams sugar (powdered)
100 gm all purpose flour
1 tsp vanilla essence
1/2 tsp baking powder (optional)

Method

Line a 8 x 8 square tin with parchment or foil then place the parchment and grease all sides with butter/oil.
Melt butter and chocolate over double boiler or in a microwave.
In a bowl take powdered sugar and eggs and beat till creamy .

To the beaten egg mixture add the melted chocolate and butter mixture and beat well till combined.
Now add flour and fold in with a spatula or mix with a beater on lowest speed.

Preheat the oven for 10 minutes at 180 degree Celsius
Pour the batter in the prepared baking tin.
Bake for 30 to 35 minutes or until toothpick inserted comes out with wet crumbs
Allow to cool completely

Notes

I have used dark compound ,you may use milk chocolate too.

Reduce the sugar to 3/4 cup if using milk chocolate compound .
Adding baking powder is purely optional.
For very fudgy brownies bake for 22 to 25 minutes check after 22 minutes if the toothpick comes out slightly fudgy but not wet with batter.

Instant Tomato Dosa or Thakkali Dosai is tangy mild spicy crispy delicious dosa which needs no fermentation. Although i love the traditional way of making fermented idli dosa I must confess I enjoy these quick and hassle free instant breakfast recipes and have shared few in the blog like rawa idli and poha idli being the most viewed tried and tested breakfast post till now .This recipe which i am sharing today is quick easy and so delicious It is tangy flavourful so all you need it is just coconut chutney to pair and a cup of coffee or chai .

instant tomato dosa recipe,tomato dosai recipe

Thakkali or tomato dosa is not only easy to make but looks and taste so yummy as well .The tomato and spices adds lovely colour and taste you don't need sambar with this a simple coconut or coriander chutney is enough to pair with .If you are bored with regular dosa and you are looking for something delicious yet easy and kid friendly recipe then look no further go and try this today.I bet it will be a regular breakfast menu.
There are various versions to this I have been following this recipe since quite a few years now shared by my friend its a keeper for sure

ingredients
1 1/2 cup raw rice
1/4 cup urad dal
1/2 cup poha
2 tbsp tur dal
3 medium tomatoes
2 to 3 dry red chillies
1 onion or 4 to 5 shallots
1 tsp cumin seeds
3 to 4 peppercorns
salt

no fermentation dosai recipe,no fermentation tomato dosa

Method

Soak the rice and urad dal ,dal seperately for 3 to 4 hours
Soak poha for 10 minutes
Grind poha urad dal rice and dal together to smooth batter and set aside in a container.

Grind tomatoes chillies cumin shallots/onion, pepper to a paste
now mix the tomato paste to the batter add salt and mix well.
heat a griddle/non stick pan and pour the batter and spread with a ladle like we do for normal dosa.

drizzle oil /ghee from sides
Cook over medium flame.
serve dosa with coconut chutney.

I have used 3/4 th cup idli rice and 3/4 cup boiled /ukda rice
You can add more chillies if you prefer more spicy dosas this was just perfect.

chatpate aloo recipe,chatpate baby potato,masala baby potato

Chatpate Aloo or Sookhe Achari Aloo is a quick and easy dry dish made with aromatic spices and baby potatoes. Chatpate Aloo is flavourful spicy and yummy dish which can be served as side dish or as an appetizer. The freshly roasted and ground masala adds in lovely flavour. We love to have this dish especially when its raining out. this makes a great party appetizer or starter too and can be a great option for kids tiffin too .

achari chatpate aloo,how to make chatpate aloo

Ingredients
2 tbsp Coriander seeds
1 tsp Cumin seeds
4 Kashmiri /any dry chillies
1 tsp fennel seeds
1 tsp pepper corns

250 gm baby Potatoes
2 tbsp Oil
1/4 tsp asafoetida/Hing
3 to 4 garlic minced
1 tsp kalonji/nigella seeds
1 tsp sesame seeds
1 tsp Red chilli powder
1/2 tsp Chat masala
1/2 tsp Amchur powder .
salt

Method

Wash the potatoes and boil it either in a cooker for 1 whistle or for 10 to 12 minutes.
Once boiled peel the skin and set aside.
Apply little salt and keep aside.
Heat 2 tbsp oil and add the potatoes fry over medium flame till crisp and light golden brown.
Transfer the potatoes on a plate.
Dry roast the chillies,fennel seeds,coriander cumin and pepper and coarsely powder it .

Now in the same oil add hing ,nigella seeds and chopped garlic and saute for 2 to 3 min
Then add the potatoes and toss well
Add the freshly powdered masala ,red chilli powder ,chat masala and amchoor powder and and toss it well
Add 1 to 2 tbsp of water so that the masala coats the potatoes well.
Add toasted sesame seeds and chopped coriander and serve as a side dish or appetizer.

achari aloo masala,achari aloo,aloo chatpata

You can use the normal potatoes too ,boil and cut in cubes and proceed .

You can add minced ginger as well or can totally skip ginger garlic .

If you want of more tangy you could add anardana powder and also squeeze in some lemon juice .

I prefer frying the potatoes before tossing in the spice powder you can skip this and use boil potatoes instead .

Dal Pakwan is one of most popular Breakfast/Brunch dish from the Sindhi Cuisine .Dal Pakwan is mostly made for Sunday Breakfast in Sindhi homes however now almost everyone enjoys it .There are many Shops /sweet marts that sell Dal Pakwan on Sundays only . Dal Pakwan is nothing but dal /chana dal cooked with simple spices and served with Pakwan /Crispy puri made with maida .Dal Pakwan can be served as chaat too .Dal Pakwan is not only delicious but also easy to make and assemble. Pakwan or puri can be made and kept ahead in air tight container and dal can be cooked on the same day it saves a lot of time especially while your are busy or having guest at home .

Do try this recipe you and your loved ones will surely love it ..

for the dal

1 cup chana dal

2 green chillies slitted

1/2 tsp garam masala powder

1/4 tsp haldi/turmeric powder

salt

tempering

1 1/2 tbsp ghee

1 tsp cumin seeds

1/4 tsp asafoetida/hing

1 tsp red chilli powder

For the Pakwan

2 cups maida/all purpose flour

1 tsp ajwain/carrom seeds

2 tbsp oil

water to knead.

salt

Oil to deep fry

For garnish and serving

chopped onions as needed

Tamarind date chutney as needed

coriander leaves

Green chutney ( i did not use)

Method

Soak the chana dal for 4 to 5 hours.
Pressure Cook the dal with slitted green chillies,turmeric and salt
Cook for 2 to 3 whistles or slow cooked until the dal is cooked well but not mushy.
Once done,release the pressure add garam masala powder and keep aside.

Heat ghee or oil in a pan ,once hot add hing/asafoetida then add jeera and red chilli powder
Pour the tadka/tempering on the dal .
Drizzle tamarind date chutney,add some chopped coriander leaves and chopped onions.
The Dal is ready to serve.

For the Pakwan

In a bowl mix flour/maida salt ajwain,oil and water to a semi soft dough.
Cover with a cloth and keep aside for 30 minutes.
Then divide into balls and roll out each ball into a puri/round disc 4 inch diameter.
Prick holes with fork or knife so that the pakwan/puri doesn't puff up while frying.
Heat oil in a kadhai/pan

Fry the pakwan until crisp and light golden brown.
Remove it on a absorbent paper .
Serve Pakwan with Dal
You can break the pakwan or serve it like a chat too.
Pour the prepared dal,chopped onions some date and tamarind chutney and serve.

Fish pakoda/Fish pakora or Amritsari Fish pakora are Indian crispy delicious fish fritters .Melt in mouth in each bite and crispy outside. These Fish Pakoda make a great starter and a sure crowd pleaser. If you are a sea food lover you got to try these yummy crispy fish pakodas .Fish pakoda are best eaten when they are served hot .

ingredients

3 fish fillets i used rawas/Indian salmon approx 350 to 400 grams

1 to 2 tsp Lime juice

Salt

1/4 tsp turmeric powder

1/2 tsp carrom seeds/Ajwain

1 1/2 tsp ginger garlic paste

1 tsp Red chilli powder

1/4tsp freshly ground cumin powder

2 to 3 tbsp Gram flour/besan

1 tbsp Rice flour

Oil to deep fry .

Method

Debone the fish fillets and cut into 1 1/2 inch cubes
Apply salt lime and turmeric and leave aside for 15 minutes.
Then add ginger garlic paste red chilli powder cumin powder ,ajwain and rub it on the fish .
Marinate for 1 to 2 hours.
Just before frying Add besan/chickpea flour and maida
Heat oil in a pan/kadhai
Once hot drop in the marinated fish and fry over medium flame until crisp and done,takes about 2 to 3 minutes
Remove the fried fish pakora with a slotted spoon on a plate lined with kitchen towel/tissueSprinkle some chat masala and serve with chutney ,onion slices and lemon wedges.

notes

You can make a batter with chikpea/besan ,rice flour and spices adding little water to make a lump free batter and dip each fish cubes and deep fry.
You can also add 1 beaten egg to the flour and mix in and deep fry the fish cubes.

How to make sanna,how to make goan sanna,sanna without yeast

Sanna is a Goan and Mangalorean delicacy which is relished with Pork or Chicken curries or eaten with coconut chutney. Sannas have been a fav since childhood My mangalorean and Goan neighbours always shared sanna on Sunday morning. Though The recipes slightly differ I love themboth.
Sannas are steamed rice cakes/idlis but slightly thicker which is fermented using coconut toddy. Though there are recipes which use Yeast for fermentation Toddy is a very important ingredient which makes these sannas soft and distinctive.
Toddy is not so easily available here in Cities so yeast works as an alternative. Today I'm sharing a yeast free version which was shared by my dearest LornaAunty.
Do try and enjoy these soft yummy sannas and enjoy them with chutney,chicken curry or pork sorpotel or bafad.

mangalorean sanna,goan sanna recipe,sanna without toddy

Ingredients
1 cup ukda chawal/red boiled rice/idli rice
1/4 cup sona masuri /kolam or any short grain rice.
1 cup cooked rice
1 cup fresh grated coconut
1/2 cup coconut water or toddy
2tbsp sugar
Salt

Method
Wash and soak the rice for 5 to 6 hours.
Grind together with cooked rice and coconut and sugar to a smooth paste adding coconut water/toddy if available .
The batter should be smooth like idli batter
Allow to ferment for 8 to 10 hours.
Add salt to the batter.
Grease watis /idli mould with oil or butter.
Pour the batter in greased wati or idli mould.
I have filled the wati 1/2 full you can fill 3/4 for more fluffy sannas
Heat idli steamer with water or any pot in which you will steam the sanna
Place the watis or bowls over a and steam for 16 to 18 minutes.
Serve with chutney or your favourite chicken /pork curry .

Notes
You can adjust the amount of sugar ,I love slightly sweet sannas
Use coconut water to grind if toddy is not available.
For fluffy sannas fill the wati 3/4 th full

soft sanna recipe,mangalorean sanna recipe

Waffles are Classic Breakfast/Brunch dish popular all over the world .Waffles are either drizzled with Maple syrup and served with a blob of butter or with chocolate sauce and some chopped fruits. I prefer the one with nutella which I am a sharing today .
Fluffy and light inside golden outside with crisp edges these Waffles are absolute delight.

No more buying box waffle mixes .This recipe is fail proof and gives you fluffy centered and crispy edges waffles.Using basic pantry ingredients you can make the most amazing waffles in the comforts of your home and make your loved ones happy.

Enjoy hot waffles with maple syrup or lots of nutella with choice of chopped fruits and some nuts or chocolate chips and your kids will just love them..

ingredients
1 cup flour
1 egg*
3/4 cup milk (room temperature )
1 tsp baking powder
3 tbsp powdered sugar
1/4 cup melted butter
1 tsp vanilla extract
1/4 tsp salt if using unsalted butter

method

Sift flour with baking powder and keep aside
In a bowl mix sifted flour and powdered sugar
Add egg ,milk, melted butter vanilla essence and whisk to a lump free batter
Preheat the waffle maker and brush some butter or oil .
Pour the batter and close the waffle maker
Cook until golden brown ,it may take around 6 to 8 minutes.
Serve hot drizzled with maple syrup a blob of butter /Chocolate sauce or nutella topped with your favourite fruits.

notes
*For eggless waffle substitue egg with buttermilk ..just add 1 tsp vinegar or lime juice to the mix and set aside for 10 min it will curdle then add to the dry mixture and mix tk a lump free batter.
Use milk at room temperature if using cold milk make sure the melted butter is not too warm else the butter will harden up as the chilled milk is poured .

Surti undhiyoo/undhiyu is a very popular mixed vegetable dish prepared by the Gujarati's mostly in Winters .Undhiyoo is a delicious preparation of many veggies available during winters .Undhiyoo/Surti Undhiyu is a rich and delicious dish which is served with puri or phulkas .The veggies are stuffed with flavourful masala and cooked over low flame.Traditionally its cooked in earthern pots sealed and placed upside down in fire pit dug in ground .But these days it can be cooked easily in thick bottomed vessels over low flame or in pressure cooker to fasten the process.

Undhiyoo has 2 versions Kathiyawadi and Surti Undhiyoo ,the one I am sharing and i always make is Surti Undhiyoo ,where the masala is stuffed in the vegetables and then slow cooked .Both Kathiyawadi and Surti undhiyoo taste equally delicious but somehow I always prefered surti undhiyoo.

Making undhiyoo is easy though the process is lengthy its totally worth it.With prior prep making undhiyoo gets easier .Undhiyoo is best served with hot pooris and chilled shrikhand .Do give this amazing dish a try before the winter veggies needed to make this vanishes from the market.

surti undhiyu in pressure cooker,undhiyoo

ingredients

1/2 cup surti papdi

1/2 cup valor papdi

1/2 cup tuvar lilva

1 sweet potato cut in cubes

8 to 10 baby potatoes

150 gm purple yam/kand

150 gms fresh tuver/ fresh pigeon peas

asafoetida

Make criss cross slit on the base of brinjal and also make slit for the potato.

Peel and rinse the veggies and keep aside.

ingredients and method for making Muthia

1 cup methi chopped

1 cup gram flour/besan

1/2 tsp red chilli powder

1 tsp green chilli garlic paste

1/4 tsp turmeric powder/ haldi

pinch of baking soda

salt to taste

oil to deep fry

Method

In a bowl take chopped methi/fenugreek leaves ,add besan ,chiili paste,chilli powder haldi salt and 1 tbsp water .

Apply some oil to your plams and shape them into balls .

Heat oil to deep fry

Once hot fry the muthias over low medium flame until brown.

Remove on an absorbent paper to drain excess oil .

Ingredients and Method for the stuffing masala
1/4 cup fresh grated coconut
1/3 cup peanut coarsely crushed
1 1/2 tbsp sesame seeds
2 tsp chilli ginger paste
1/4 cup coriander leaves
50 gm fresh green garlic chopped fine both garlic and greens
1 tsp lemon juice/as needed
1 to 2 tsp sugar
Mix it all together in a bowl and keep aside .
Stuff the masala stuffing in the brinjal and the potatoes.

Making the undhiyoo
You can slow cook it in a thick bottomed kadhai or a vessel I use pressure cooker to make this.
Heat 1/2 cup oil in a pressure cooker vessel ,add 1/4 tsp hing/asafoetida.
Add the stringed beans the valor and surti papdi and the fresh tuver .
Saute for 2 to 3 mins.
Add the sweet potato and the purple yam and saute.
Also add the remaining coconut masala.
Then add 1tsp chilli powder ,1/2 tsp coriander cumin powder ,1/4 tsp turmeric powder and 1 1/12 cup water mix well .
Now arrange the stuffed vegetables and the muthia over this.
Close the pressure cooker with the lid and cook for 2 to 3 whistles.
Allow the steam to escape before opening the lid .
Gently mix the with the spatula.

garnish with fresh grated coconut and chopped coriander .

serve with pooris.

Misal Pav is one of the most popular street food from Maharashtra .Misal is a delicious dish made with sprouts ,the gravy is then topped with farsan /mixture ,chopped onions and served with lemon wedge and pav/dinner rolls. Misal can either be made of mixed sprouts or only with moth/matki .

I have shared misal recipe already in the blog long time ago where i have used mixed sprouts,which happens to be our family favourite. Today i am sharing a comparatively quicker version of misal using my homemade Goda Masala using mung and matki sprouts. I don't make Kat or separate rassa to serve with. It taste as good as the one made with elaborate coconut masala . And the best thing is you do not need any store brought misal masala to make this .

Zhanzhanit misal pav makes an awesome breakfast/brunsh but I enjoy it for dinner as well :😋I love it so much ..Misal is not only delicious but quite filling too .

Ingredients
250 gm mung and matki sprouts
2 onion chopped finely
1 big or 2 medium tomato
1 tsp goda masala
1 red chilli powder
1/2 tsp kanda lasun masala
Sprig of curry leaves
1/2 tsp cumin seeds
3 to 4 crushed garlic
1 tsp ginger garlic paste
oil 2tbsp

For serving
Ladi pav
mix farsan/mixture
lemon wedge
chopped onion
coriander leaves

method
Boil the sprouts/Mung and matki/moth and keep aside .
Chop onions and tomatoes fine .

Heat a vessel add oil once hot add curry leaves followed by cumin and mustard seeds ,allow it to crackle .
Then add crushed garlic saute for a min or 2
Add the chopped onion and the ginger garlic paste and saute till they turn soft and the raw smell vanishes .
Now add the chopped tomatoes and saute until mushy.
Add the chilli powder and saute .
Saute till the oil releases .
Also add kanda lasun masala turmeric powder and the boiled sprouts with the water and let it come to a nice boil .
Add salt and Goda masala powder.

Add more salt if needed.

Remove the gravy aside to serve with the misal.

In a plate put some sprouts masala then add chopped onion and farsan/mixture

And garnish with coriander leaves and serve with pav and lemon wedge .

Enjoy it hot for breakfast brunch or dinner .

kohlapuri misal recipe,easy misal pav,best misal pav

You can also add fried potato cubes while you serve .
adjust the amount of chilli powder according to your taste buds
kanda lasun masala is very spicy so just a small quantity is enough,its purely optional though.
Link to my homemade Goda Masala recipe

Sish Tawook/Sish Taouk /Seesh Tawook is popular Lebanese or Middle Eastern grilled chicken skewer. Sish Tawook is also popular in Turkey,Egypt Syria and Middle Eastern Countries. Sish in Turkish means Skewers and Tawook refers to chicken . Mildly spiced this delicious skewers are served with pita and garlic sauce or toum.Seesh Tawook taste amazingly delish .The chicken is juicy and melt in mouth.Seesh Tawook /Sish Taouk make a great appetiser and are perfect for starters or dinner parties.

Lemon yogurt and tomato paste and the 3 main ingredients which makes this chicken moist and so flavourful. Lemon is widely used in the middle eastern countries .You can serve this with Toum / hummus /garlic sauce or any dip of your choice .It can also be used in wraps.IF you are a fan of middle eastern cuisine Just like i am do give this a shot and you could also try some more Middle Eastern Recipes like Shawarma hummus and Basbousa from my blog :)

ingredients

1/2 kg chicken breast

3 to 4 tbsp hung yogurt /greek yogurt

1 tbsp lemon juice

3 to 4 garlic cloves grated/ 1tsp ginger garlic paste

2 tbsp olive oil

2 tsp tomato paste

1 1/2 tsp paprika

1 tsp black pepper crushed

capsicum

salt .

method
Cut the chicken breast in cubes.
Wash and drain excess water.
Apply salt and lemon juice and keep aside for 15 minutes
Then mix hung curd,olive oil,tomato paste, paprika,pepper powder together in a bowl
Apply this marinade to the chicken cubes
I also add in capsicum cut in cubes to the marinade .
Cover the bowl with a cling foil or lid and allow to marinate for 3 to 4 hours or overnight keeping it in the refrigerator.
Soak the wooden skewers in water for 15 to 30 min
Put the chicken cubes and the capsicum on the skewer.
Grill it on a grill pan or outdoor grill basting little oil
I have pan fried with just 1 tsp oil and later grilled it over open flame.
Serve it with garlic sauce,cucumber,lemon wedge,tomato slices and pita .

this can be broiled /grilled or baked in the oven.
You can pan fry and let it char over open flame placing a grilling rack Like I have used .
Skewer the chicken and grill until tender ,do not over do else the chicken will loose all the juices from the marinade making it dry .
Its best served hot/warm

grilled chicken skewer,sish tawook easy,sish taouk easy

Beef Mongolian/Mongolian Beef is a delectable Chinese dish which is cooked with veggies in delicious sweet savoury Mongolian Sauce .Serve it with fried rice/ steamed rice or noodles ,Tastes best with everything .One of my family favourite dish .

Been a while since I have shared beef recipes in the blog so thought of sharing this If you love beef and are looking out for some different recipe ,give this a try Its going to be a regular feature in your kitchen for sure .I have used Steak/Flank steak to make this You can use tenderloin /undercut as well.

Ingredients
1/2 kg Beef Steak
3 tbsp low sodium Soy sauce
2 tsp /Chilli sauce/Siracha Sauce
1/4 cup Brown Sugar
4 Spring onion stalks
2 Capsicum /bell peppers cut in strips
1 tsp fresh Ginger garlic paste
1/2 inch ginger minced
4 to 5 garlic sliced
salt
2 tbsp cornflour
oil

Method

Thinly slice the beef and cut into strips.
Wash the beef and pat dry.
Apply salt ginger garlic paste and marinate for 2 to 3 hours or overnight.
Just before frying add cornstarch or cornflour to the beef .
Heat oil to shallow fry .
Add beef and fry over medium flame till crisp and done.
Meanwhile make the sauce,Take a bowl mix soy sauce ,chilli sauce ,brown sugar minced garlic and ginger .together with a whisk.
In a pan heat around 1 to 2 tbsp oil add spring onions and saute.
Then add the capsicum and saute for 2 to 3 mins.
Add in the sauce and mix well , saute for 2 to 3 min ,add around 1/2 to 3/4 cup water and let the mixture come to a nice boil.
Then add the fried beef and let the sauce coat the beef.
Add the spring onion greens and dish out.

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I have served it with herbed rice,you can enjoy it with fried rice/noodles or jasmine rice/simple steamed rice as well

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Meatloaf sandwiches are our all time favourite. A Big chunk of meatloaf sandwiched in bread is my go to sunday breakkie .Meatloaf is a delicious dish made from bacon and beef mince tastes like Corn beef .I have been relishing meatloaf made by my mum since I was a little kid..Be it Sunday breakie or any picnic or parties She always made Meatloaf ..My Hubby is a fan of this too and I always pack some yummy sandwiches whenever he has to travel ..

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Meatloaf can be baked or steamed .My Mom always has been making it in pressure cooker in a steel dabba/container you can use any steel airtight container or your baking dish and make it in an open pot .This meatloaf is mostly prepared by East Indians Anglo Indians and Goans.The classic italian meatloaf is slightly different .Will share that too in near future

Ingredients
1/2 kg beef mince
250 gm bacon/bacon mince
2 eggs
2 pav/loaves or 4 to 5 slices of bread
juice of 2 lime
8 to 10 pepper crushed/1/2 tsp pepper powder
salt to taste

Method
Wash the beef mince well and strain in a colander until the water is drained and its fully dried
Soak the bread and then drain the water and grind it along the beef mince .
In a mixer jar add the beef mince and the soaked drained bread ,grind till smooth .
If using bacon trim the skin and cut in small pieces and grind it too.
In mixing bowl take the bacon mince beef mince add eggs , salt ,pepper and mix well.
You can add a tiny drop of pink or red food colour .
Mix it well.
You can mix this and refrigerate for few hours or overnight and steam or bake when required.

Apply butter or oil to grease the steel dabba/steel air tight container or any baking dish .
Put the mixture and press it well
If using a pressure cooker keep the sepeattor add water
Place the container in the pressure and steam for 45 to 55 minutes.
Allow it slightly cool before you open the lid .
Remove the meatloaf in a plate.
Slice it and enjoy delicious meatloaf sandwiches or just enjoy it as your sides with your meal.

Notes
You can try it with mutton or chicken mince and use Turkey bacon.
I always use bacon mince you can trim the bacon and grind it to a smooth paste and then use it .
Salt is according to taste..always add little taste and add more if needed because the bacon also is salty.
Colour is totally optional I seldom use it .
This can be baked as well ,bake it for 45 to 60 min at 180 degree Celsius

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Cream Chicken/Malai chicken is Creamy succulent mild spiced chicken gravy that taste super delicious..goes well with naan or any paratha I mostly serve this with ajwain or Laccha Paratha..it tastes heavenly...i have shared a drier version of dahi malai chicken in the blog before thisis my version for cream chicken and a huge hit among family friends

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Absoltely lipsmacking cream chicken give it a shot I'm damn sure this will soon be a family favorite..This is rich and classic dish with very minimal spices no complicated masala or prep needed to make this ..one of the most easy cream chicken recipe .Pretty simply and straight forward recipe which I always love to make and share..

white cream chicken punjabi cream chicken

Ingredients
500 gm boneless chicken (i used boneless chicken breast and thigh pieces)
1 1/2 tsp ginger garlic paste
1 tsp lime juice
3 to 4 green chillies
8 to 10 pepper crushed
7 to almonds blanched
8 to 10 cashews
Kasuri methi 1 tsp
2 bay leaves
3 to 4 cardamom crushed
2 tbsp butter
1 tbsp oil
1/2 cup cream /malai

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Method
Apply salt and 1 tsp lime juice and ginger garlic paste to the cleaned chicken pieces and keep aside for 20 to 30 minutes.
Grind chillies ,cardamom ,cashews and almonds to a smooth paste adding little water .
Apply this paste to the chicken and also add 3 tbsp thick curd , 2tbsp cream and marinate for 2 to 3 hours.
Heat oil and butter in a pan over medium low flame and just fry the chicken for 5 to 6 min until light brown .
Do not use the entire marinade keep it for later.
Saute for few seconds over low flame stirring occasionally.
Then add the marinade and saute for 6 to 8 minutes over medium flame.
Add 1/2 to 3/4 cup water and mix well
Cover with lid and cook over medium flame till the chicken is tender.
Crush the kasuri methi in your palm and add in to the mixture.
Add 1 tsp butter and the remaining cream and simmer for 2 to 3 min on lowest heat.
Serve with naan or parathas.

Goan Steak Pav/Steak Pao also called as Cutlet pav is a delicious snack very popular in Goa . Crispy fried chicken steak served with salad in pav A very goan Indian style of burger .Crispy fried chicken which is so flavourful is sandwiched in Pav/pao and served with salad .A quitessential goan street food very popular in goa ,sold mostly on food carts/goan food carts.

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Steak pav /Cutlet pav is usually made with Beef .I love both beef and chicken So I make them with both.Steak Pav is filling and so delicious .Can be served as snack/enjoyed for breakfast or served as an appetizer

I can have it anytime around.You can even add some mayo or coleslaw and serve this .

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Ingredients
1/2 kg Chicken Breast
4 to 5 green chillies
1 cup corinader leaves
1 tsp jeera
1 inch cinnamon stick
4 to 5 cloves
2 to 3 cardamom
6 to 7 peppercorns
8 to 10 garlic cloves
1 inch ginger
1 tsp juice/vinegar
oil to shallow fry
rava/semolina 1/2 cup or as needed

pav/pao
salad (i used cabbage both green and purple some carrot and onion )

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Method
Cu the chicken breast into thin pieces.

Flatten the chicken breast pieces with a mallet hammer .
Apply salt,lime and ginger garlic paste and keep aside for 1 hour.
Then apply the ground paste and marinate for 3 to 4 hours to overnight in the refrigerator.

When you are ready to fry remove the marinated chicken breast from the fridge.
Beat one egg in a bowl and take some semolina mixed with 1 tbsp breadcrumbs in a plate.
Dip the chicken in the egg ,drain the excess back in the bowl.

Coat it well with Semolina/rava
Heat oil to shallow fry.
Fry on both sides over medium flame until light brown.
Slit the pav ,add some salad place the fried chicken steak and top it with some ketchup if you wish to
Serve with some hot or cold drinks .

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We love to have this steak pav/pao as evening snack sometimes even for an early dinner .This cutlet pao makes a great picnic food too .

Simple yet delicious Pork Curry goes well with hot steamed rice or pav. This is a very striaght forward recipe for pork curry ..no frills... no fancy ingredients used Its my go-to pork curry when Im not in a mood of elaborate cooking. .I pressure cook the curry when in hurry .You can always slow cook it for extra flavour if you have time
.Pork curry goes well with Sanas ,Rice Pav or Pole .

You can use shoulder or Leg cut or even pork belly works well Try using some bones with meat as it adds lot of flavour to the curry .

ingredients
Pork 1/2 kg
2 to 3 medium onions finely sliced
1 tomato
5 to 6 dry red chillies
1 tsp jeera/cumin
1 tbsp coriander seeds
5 to 6 pepper
1 inch cinnamom
4 to 5 cloves
3 to 4 cardamom
7 to 8 garlic cloves
1 1/2 inch ginger
2 to 3 green chillies
1/2 tsp turmeric powder
1 to 2 tbsp vinegar

Method
Cut the pork to pieces and wash well,drain excess water .
Apply salt and turmeric and let it marinate for 10 to 15 min if not in hurry marinate for 1 to 3 hours or .Dry roast the chillies and the spices and keep aside
HEat a pan add 1 tsp oil and saute the onions till soft and light brown
Grind the pnion ,ginger, garlic chillies,the dry roasted chillies and spices to a paste adding little water.
Heat a pressure cooker ,add 1 tbsp oil throw in 2 bay leaves and a sprig of curry leaves
Then add in the chopped tomato and saute till mushy
Add the ground paste and saute well for 8 to 10 minutes until the oil seperates .
Now add in the pork and fry for 4 to 5 minutes.
Add about 3 to 4 cups water and potatoes.
Cover the pressure cooker with the lid and cook until done.
Release the pressure and open the lid
Check for salt ,add if needed also add the vinegar
Garnish with coriander leaves and serve hot with rice/pav/sannas or pole.

Notes
Adding tomato is purely optional you can skip and add more vinegar later .
We love potatoes in meat curry and so do kids If you don't please skip.
This curry is made with whatever things Are available home so I add bay leaf and curry leaf it can be skipped though.

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Masala Cookies / Cheese Masala Cookies are Cheesy savoury melt in mouth buttery cookies .these masala or savory cheese cookies are very addictive. Perfect tea time goodies which can be munched otherwise too.
Buttery light and delicious cookies are made with everyday pantry ingredients very easy to put together..Taste just like the savoury cumin and masala cookies that we get in bakeries Just too good. Cheese herbs and chilli flakes adds very nice flavour to these cookies.Try them you sure will add this to you repertoire .

Ingredients
2 cups flour
150 gm butter
2 to 3 tbsp powdered sugar
1 tbsp cornflour
1 tsp cumin seeds
2 cubes of cheese
1/2 tsp mixed herbs
1/2 oregano
1 tsp red chilli flakes
1 tsp baking powder.
1 to 2 tbsp milk.
1/2 tsp salt

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Method
Sift flour ,cornflour salt and baking powder together and keep aside.
Slightly toast the cumin seeds .
In a bowl beat powdered sugar and butter till creamy.
Add the herbs ,chilli flakes and grated cheese and toasted cumin seeds.
Mix till it comes together.
Add in sifted flour and mix well.

Add milk to form a dough
Wrap the dough in cling foil and refrigerate for 30 to 45 min
Roll the dough into 1/4 inch thick roti and cut into desired shapes using cookie cutter/lid/knife.

Line baking tray with parchment .
Preheat oven at 170 degree Celsius for 10 min
Bake for 20 to 25 min
Once cool store in air tight containers.

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Notes
I have used salted butter so skipped salt.
You may add more herbs flakes and chilli flakes if you prefer.
You can also add finely chopped green chillies and coriander leaves.

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Starbucks style Lemon Cake is soft, moist, tangy and so delicious .Buttery Lemon Pound cake with Lemon Glaze and Lemon Icing. Lemon glaze takes this cake to a new level.
If you love citrusy bakes you sure going to love this.. The citrusy scent wafts into thw air and your house smells divine while its been baking in the oven.
Lemon cakes are best tea time cake .You can use this as a base to frost your cake Cream cheese lemon frosting would work really well or you can just skip the lemon icing and served it with blueberry compote .

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Ingredients
190 gm Refined Flour/Maida/Apf
115 gm Butter
120 ml butter milk*
2 eggs
200 gm sugar
1 tsp baking powder
1 tsp lemon zest/rind
1 tbsp lemon juice

For the glaze
3 tbsp icing sugar/confectioners sugar
1 tbsp lemon juice

For the icing
1 cup icing sugar
1 tbsp milk
1 tbsp lemon juice.

Method
In a bowl combine sugar and butter and beat until creamy.
Add lemon zest and lemon juice and beat till smooth
Add in 1 egg beat until creamy
Add vanilla extract and mix

Add in another egg and the buttermilk and beat until well corporated.
Fold in the sifted flour and mix with spatula..

Grease a loaf pan and line with baking paper/parchment/butter paper.
Pour tje cake batter in the greased loaf pan.
Bake for 50 to 55 min at 180 degree Celsius.
Let the pan cool for 10 min then unmold the cake
While its still warm pour the lemon syrup.
Once the cake cools down pour the lemin icing with help of a spoon
Slice and wnjoy with a cup of coffee.