Cheesy Mutton Curry#SundayFunday

This Cheesy Mutton Curry is so delicious, finger licking, quick and easy to make. I have grated ½ a cube of cheese to the gravy, but, you can add more too. If you do not have home malai, then add fresh cream. 

Ingredients

To Cook The Mutton / Lamb
½ kg Mutton / Lamb Pieces 
1 Tablespoon Ginger Garlic paste
1 Tablespoon Green Chili Garlic sauce
½ Teaspoon Salt
1 Cup Water 
Other Ingredients  

½ Cup Oil
10 Whole Cashew nuts
½ Cup Yogurt
3 Kashmiri Red Chillies
¼ Teaspoon Nutmeg
2 Tablespoons Cheddar cheese grated
3 Tablespoons Home Malai or  Fresh Cream 
4 Tablespoons Brown onions - see notes
½ Teaspoon Garam Masala powder
For Garnishing 
2 Tablespoons Coriander leaves chopped
2 Green chilies - slit
Method

Cook the mutton with ginger garlic paste, salt, green chili garlic sauce and water till mutton tender.
In a mixer jar add the cashew nuts and red chillies, pulse it two to three times till the powdered. To this add the yogurt, and brown onions, grind to a fine paste.  

Heat a pan / kadai with oil, add ground paste, , nutmeg, fry till oil surfaces, add the nutmeg powder mutton and stock, bring it to a boil, cover, cook till  it thickens and oil surfaces. Now  add the garam masala powder cream or malai , coriander, green chilies and cheese, cook for 2 to 3 minutes. 

Serve with hot garnished with coriander leaves and enjoy with rotis or paratha.  

My Notes 

Do not have brown onions, then in oil  fry 2 medium the onions till golden and crisp. Rest of the procedure is same. 

Labels : Cheese, Malai, Mutton, Indian, Sunday Funday, Lamb

• Cheesy Mutton Curry from Sneha's Recipe
• Easy Lamb Curry from Food Lust People Love
• Greek Lamb Meatballs from A Day in the Life on the Farm
• Rosemary Lamb Skewers from Culinary Cam

Colcannon, Ham Soup With Dumplings#SundayFunday

This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.
Serves 2
Ingredients
750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
¼ Cup Shredded Purple Cabbage
3 Tablespoons Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For The Dumplings
1 Cup All Purpose Flour
2 Tablespoons Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk
Method 

Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a biscuit dough ( do knead the dough too much).

Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.

Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.

Labels: Ham, Pork, Irish, Leftover series, Soup, Pork, Mashed Potato, Dumplings, Main course, Serves Two, Sunday Funday

• Colcannon, Ham Soup With Dumplings by Sneha's Recipe
• Easy Pretzel Ring with Beer Cheese Dip by A Day in the Life on the Farm
• Irish Beef Guinness Stew by Culinary Cam
• Pan-fried Cod with Colcannon Sauce by Food Lust People Love
• St. Patrick’s Day Brownie Bites Amy's Cooking Adventures

Firni/Phirni#AlphabetChallenge

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular creamy sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, it has dry fruits and am, sure you will love it.

Ingredients  

500 ML Milk
2 Tablespoons Heaped Basmati Rice 

½ Cup Fresh Cream  

¼ Cup Sugar  

2 Tablespoons Each Almonds & Pistachio - silvered 

½ Teaspoon Cardamom powder
Method 

Wash the rice and soak it for 2 hours.  After that drain all the water in a fine mesh colander and then dry it on a clean cloth  for an hour or so ( it should be slightly wet not completely dry).  After that grind it to a coarse powder. 

Boil milk, add  rice, bring it to boil, stirring constantly to avoid lumps. Reduce the flame on medium low and stir continuously. Add more milk if starts to thicken and cook till the rice is done. 

Now add the sugar and again stir till the sugar melts. Then add the fresh cream stir it and switch off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well.  Refrigerate it for few hours.  

Serve  this cold in kullad pots (terracotta clay pots) garnished with pistachio and almond slivers.

Enjoy!!!

Labels : Sweets & Desserts, Firni, Pudding, Rice, Almond, Pistachios, Milk, Festival Sweets, Kullad, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "F"

Jolene’s Recipe Journal: French Onion Soup

Blogghetti: Sheet Pan Chicken Fajitas

Karen’s Kitchen Stories: Fluffy Focaccia with Garlic Oil and Herbes de Provence

Sneha’s Recipe: Firni/Phirni

Food Lust People Love: Fish Sauce Roasted Chicken

Mayuri’s Jikoni: Fattoush Salad

A Messy Kitchen: Fennel, Tangerine & Olive Slaw

A Day in the Life on the Farm: Roasted Vegetable Farro Bowl

Culinary Cam: Fig Leaf-Wrapped Cheese 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sausage Meatballs with Vodka Fennel Sauce  

Pumpernickel Rolls#BreadBakers

These Classic Pumpernickel Rolls are a delicious, have a robust & nutty flavor. These rolls are perfect to use as Burger buns, but they would be excellent served warm to dip into a hearty stew/soup or buttered and paired with a meat roast.

Makes 4 Rolls
Ingredients
2 Teaspoons Instant Yeast
2 Teaspoons Unsweetened Cocoa Powder
1 Teaspoon Molasses
¾ Cup Water
1 Teaspoon Pink Himalayan Salt
1½ Cups All Purpose Flour
½ Cup Light/White Rye Flour
Method

Combine the yeast, cocoa powder and molasses in the bowl of your stand mixer/food processor, add half the water and let the yeast bloom or until you have a nice foam top of your mixture in the bowl.
Add the all purpose flour and rye flour to the bowl with your salt, start to knead the dough by adding the remaining water, until everything is combined and your dough has a chance to develop its gluten structure. It should be tacky, but not overly sticky but a smooth soft dough.

When your dough is ready, form it into a ball, and take into a work surface and knead it well for another 5 -7 minutes. Then place it into your greased bowl. Cover with plastic cling wrap, and let sit out until it doubles in size.

Preheat your oven to 190°C. Line a baking tray with parchment paper.
Punch the dough and form it into round disc.

Cut your dough into quarters (4 parts) and form each into a ball. 

Place each ball on your parchment lined baking tray, and pat them a little to flatten it. 

Cover with a damp cloth and let them double in size.
Dust a little more all purpose flour on top of each roll.

When the oven is hot, place your baking tray in the oven, and bake for 18-20 minutes or until the rolls are done.

When your rolls are done, they will be golden brown, have a nice crust, and will give you a hollow sound when you knock on their bottoms. Place them on a wire rack and brush them with butter.

These are ready to be devoured...mmm!

Serve as desired, slice and enjoy!

Perfect to butter or slather with jam!!

Labels: Breads, Bread Bakers, Rye Flour, International Cuisine

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is Rye or Pumpernickel Bread.

• Connie's Swedish Rye by Culinary Cam
• Marbled Rye Bread by Karen's Kitchen Stories
• New York Jewish Deli Rye by A Messy Kitchen
• Norwegian Crispbread aka Knekkebrød by Food Lust People Love
• Pumpernickel Rolls by Sneha's Recipe
• Swiss Onion Rye Batard by A Day in the Life on the Farm

Plachinda (Moldovan Breads With Cheese & Leafy Greens)#EatTheWorld

Plachinda is a round flat bread that is commonly stuffed with cheese. This flatbread is a stuffed bread what we call here in India a paratha. In this flatbread no yeast is used instead it is leavened with baking soda or baking powder. I have seen so many recipes on the internet some make it round and some make like a turnover. I have watched YouTube video's and decide to adapt one with which I can get ingredients readily available here. Most of the recipes use sorrel leaves as one of the ingredients and kefir to make this stuffed flatbread. But I couldn't find it in market as this is not the season for this leafy green here instead went with spinach and used buttermilk instead of kefir to make the dough.

Also subbed the all purpose flour with little freshly milled whole wheat flour to make it healthy.
Makes 4
Ingredients
For The Dough
1 Cup Kefir / Buttermilk
½ Tablespoon Olive oil
½ Tablespoon Caster Sugar
½ Teaspoon Pink Himalayan Salt
250 Grams All Purpose flour, plus extra for dusting
100 Grams Whole Wheat Flour
½ Teaspoon Baking Soda
½ Teaspoon Baking powder
For The Filling
200 Grams Feta cheese - crumbled
200 Grams Homemade Cottage Cheese / Paneer - crumbled
50 Grams Sorrel or Spinach leaves - finely chopped
4 Spring Onions / Scallions - finely chopped
2 Tablespoons Dill Leaves - finely chopped
½ Teaspoon Black pepper powder
¼ Cup Olive Oil - for frying
To Fry
¼ Cup Olive Oil
Method
For The Dough 

In a large kneading bowl add in ¾ cup buttermilk, oil, sugar and salt in a large bowl and mix together well with a fork.

Sift the flour with the baking powder & baking soda, then sift again into the buttermilk mixture and mix in start to incorporating to make a soft and smooth. If it’s still slightly sticky, incorporating more flour into it & if it is stiff then add the remaining buttermilk a little at a time to make a nice soft smooth dough. Take this on to lightly floured work surface and start to knead the dough till it should stop sticking to your hands and forms a soft smooth dough. Cover the dough and let it rest for 20 minutes.
In the meantime Let's Make The Filling

Mix the feta, cottage cheese spinach, spring onions and dill together, making sure that the feta is finely crumbled. Divide this into 4 parts.

Divide the dough into 4 part. Flour the work surface really well and roll out each piece of dough, one by one, into a 20 cm (8 inch) diameter circle.

Moisten the surface of one dough circle with your finger tips with a little bit of oil and place one part of the filling on the center of the circle.

Next, take edges of the circle and fold it into the middle ( like a moneybag) pinching them to the top well. 

Then flatten it in the center. The dough should resemble a flattened moneybag.
Now flour the top lightly and gently flatten it with the rolling pin flouring the work surface till it form a thick circle 6" - 8" circle. The filling will be breaking at the edges but no worries this flatbread does taste so good.
Repeat the process with the remaining dough and filling.

Heat the a tablespoon of oil in a frying pan on medium low flame until hot and gently lower in each flatbread, one at a time. Fry for 2–2½ minutes on each side.

Enjoy these with ketchup!

Labels: Feta Cheese, Eat the World, Paratha, Scallions, Pan Fried, International Cuisine, Dill, Cottage Cheese, Moldova, Spinach, Stuffed Flatbreads, Breads

Check out all the wonderful Moldova recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

• For Eat The World we are sharing recipes of Moldova

• A Day in the Life on the Farm: Moldovan Roasted Eggplant Salad 
• Sneha's Recipe: Plachinda (Moldovan Breads With Cheese & Leafy Greens) 
•  Culinary Cam: Sarmale (Moldovan Cabbage Rolls) 
•  Amy's Cooking Adventures: Zeama (Moldovan Chicken Soup)