Handi Mutton Mughlai#SundayFunday

Made this Handi Mutton for my family get together dinner and it turned out so delicious that they all enjoyed. The next day a little was remaining that was even more delicious. This is yummy dish. 

The mutton is cooked it on slow fire in a mud handi for about 4 hours so the flavors was even more yummy. This is called handi mutton mughlai since this is made in mud handi (which we East Indians call it a treezal).

Try this yummy recipe and enjoy it like we did.. so let's go to the recipe.

Ingredients
1¼ Kg Mutton/Lamb- cut into medium cubes
Grind To Fine Paste
4 Large Onions
12 Green Chilies
4 Tablespoons Ginger Garlic Paste
30 Mint Leaves
8 Tablespoons Coriander Leaves
3 Teaspoons Coriander Powder
2 Teaspoons Cumin powder (roasted & ground)
1 Teaspoon Green Cardamom powder
2 Teaspoons Garam Masala
1 Cup Brown Onion - crushed
4 Tablespoons Ginger - julienne
1 Cup Ghee 
Whisk Together
2 Cups Yogurt
6 Tablespoons Cream
4 Tablespoons Cream Cheese
30 Cashew Nuts - soaked and ground to paste
2 Teaspoons Sugar
1½ Teaspoons Salt

Method
Grind together onion, green chilies, ginger garlic paste, mint, coriander leaves, coriander powder, cumin powder, garam Masala and green cardamom powder. Keep aside.

Heat ghee in a large handi (which we East Indians call it a treezal), on medium low heat, add browned onion with ginger strips sauté for a minute . Add in the ground masala paste and wash the blender with little water, add that water too, fry stirring it after 2 minutes till oil surfaces, will take about 10 minutes ( on medium low flame). 

Now add in the mutton and stir continuously frying on medium high flame 5 minutes. Once the spices coat the mutton, add 4 cups water. Bring this to a rolling boil. Cover and cook on medium low flame, stirring after every two minute, till mutton is ¾ done. Once the mutton is ¾ done then add in the whisked yogurt mixture give this is good mix. Cover and cook and let this simmer on low flame the mutton is tender. Once the mutton is tender switch of the flame and let it rest for 5 minutes, as the handi is hot it will continue to cook.

Garnish with coriander leaves (optional) serve with paratha or chapatti.  

My Notes
Use a wooden spoon for the handi.
Keep the flame low if cooking in a handi.
Keep stirring frequently since it tends to get burnt at the bottom.

Labels: Mutton, Lamb, Main course , Handi, Treezal, Curry, Mughlai Cuisine, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love.  

• Handi Mutton Mughlai from Sneha's Recipe
• Lamb Meatballs in Tomato Sauce from A Day in the Life on the Farm
• Lamb Stew from Making Miracles
• Stinging Nettle and Lamb Börek from Culinary Adventures with Camilla
• Stir-fried Mongolian Lamb with Scallions from Karen's Kitchen Stories
• Strawberry Mint Glazed Roasted Rack of Lamb from Food Lust People Love

East Indian Clams / Shimpies Curry#FishFriday

The Clams / Shimpies are called by various names like cockles, mussels, tisrya etc.

The theme for Fish Friday Foodies this month is "Bivalves", our Host is Stacy of Food Lust People Love. For this event made our traditional East Indian recipe which is delicious curry which can be enjoyed with rice or Handbreads (Apas) - East Indian.

Ingredients
50 Clams / Shimpies - washed, rinsed
1 Medium Onion - finely chopped
2 Dried Kashmiri Chillies
2 Dried Bedki Red chillies
5 Cloves Garlic
1/3 Cup Freshly Grated Coconut
½ Teaspoon Cumin Seeds
A Pinch of Turmeric powder
1 Small Ball of tamarind or as per taste
2 Tablespoons Oil

Method

In a pot add the washed and rinsed clams, add water to the level of the clams. Cover with a lid and let it come to a rolling boil. Switch of the flame. 

The clams will open. 

Let them cool and them remove the meat from them. Gently pour the stock taking care not shake the bottom which will have the fine pieces of shell ends. Keep this stock aside.

Soak the dried chillies and tamarind in seperate bowls in hot water for 15 to 20 minutes. Then grind it in a small blender, with the garlic, cumin seeds, turmeric powder and coconut to fine paste adding water to make a thick fine paste. Keep this a aside.

In a pot/kadai heat oil add the onion, sauté till it starts to change color

add the ground paste and wash the blender add that water, fry till oil starts to surface, now add the salt, tamarind juice 

and the strained stock from the boiled clams and water just enough to make a thick gravy, bring this to a rolling boil, stir it. Cover with a lid and let it simmer till oil surfaces. Now add the clams and take one or two boils, taste for salt and sourness, adjust accordingly

let this simmer for 3 -4 minutes covered with a lid, after 4 minutes 

your clam curry is ready.

Enjoy this with rice or Handbreads (Apas) - East Indian.
It makes a delicious meal.

Would also like to check this recipe 

Clams/Shimpies in Coconut Gravy With Mini Steamed Rice Dumplings

Labels: Clams, Shimpies, East Indian, Curry ,Fish Friday, Seafood/Fish, Main course

Fish Friday Febraury 2021  

• Bacon Clam Chowder from Making Miracles
• East Indian Clams/Shimpies Curry from Sneha's Recipe
• Lemon Garlic Butter Baked Scallops and Shrimp from Food Lust People Love
• Mussels with Leeks and Chilies from Karen's Kitchen Stories

Poulet Yassa -Senegalese Style Chicken

Read so many recipes on the net, but in all, one thing was common, the large amount of onions, lemon and vinegar is used. No doubt the onions gives the dish a is delicious taste and lemon,vinegar helps some of the onions to melt. 

This recipe needs an overnight marination, but, I, kept it in the chiller tray for marination two days, since, next day had to take my husband for a complete check up at the hospital, had no time to cook the chicken yassa. But it tasted so good, its so simple to make and the sauce is so deliciously good, that you will definitely make this again. For lunch I had it with rice.

For dinner I, had yassa with air fryer sweet potatoes, whoops, forgot to take a pick. It tasted delicious with this combo too.

Ingredients 
300 Grams Chicken - I used 2 drumsticks and one breast
2 Red Jalapeno - de seeded & chopped
3 Medium Onions, roughly chopped
Juice of 2 lemons
2 Tablespoons Vinegar
1 Bay leaf
4  Big Cloves Garlic -  minced
1 Tablespoon. Dijon Mustard
1/2 Teaspoon Cayenne pepper
1/2 Teaspoon Freshly Ground Black Pepper 

 Salt  to taste
2 - 3 Tablespoons  Groundnut Oil or Vegetable oil

Method 

Combine all of the ingredients except for the oil and bay leaf, in a large zip-close bag and  rub the the marination on the chicken well.  Keep this in the  refrigerator  overnight. When ready to cook, remove the chicken from the bag, but save the marinade. 
Heat a large  pan  heat oil ( I used groundnut oil) over medium-high heat and sauté chicken  till it changes color from pink to white and start to brown lightly.  Remove and set aside on a plate. 

Use a slotted spoon to scoop the onions out of the marinade bag, add to the same pan with a another tablespoon of oil and bay leaf,  cook for 4 - 5 minutes or until the onions start to change color. Add the remaining marinade and 1/2 cup water  bring to a  rolling boil.  Cover and let it cook on medium low flame  for ten minutes stirring after every two  minutes.  Let this cook until it becomes a saucy (about 18 - 20 minutes). Now add  the chicken  to the sauce, cover and simmer until chicken is cooked through.

Serve with rice  or sweet potatoes.

Labels : Chicken, Senegalese, Curry, Eat the World, Gluten free 

!
Welcome to our April #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. This month she said, "This month our destination is Senegal, a nation with a rich history of traditional African culture and French influence."
Check out all the wonderful Senegalese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Café Touba (Senegalese Spiced Coffee) #eattheworld
Culinary Adventures with Camilla: The Kitchen Elves' Senegalese-Style Gumbo
Pandemonium Noshery: Poulet Yessa - Senegalese Chicken
CulturEatz: Senegalese Mango Chocolate Pound Cake
A Day in the Life on the Farm: Maafe
Making Miracles: Senegalese Poulet Yassa
Sneha’s Recipe: Poulet Yassa -Senegalese Style Chicken
Dinner By Dennis: Fataya (Deep Fried Senegalese Street Food)
Kitchen Frau: Mafé (Senegalese Beef & Peanut Stew)
The Schizo Chef: Senegalese Sweet Potato Shrimp Fritters

Egg & Potato Curry#Improv

Egg & Potato Curry pic has been on FB page for years, not realizing that the recipe has not yet been posted on my blog.

When going to my post just recently realized this is still pending, so here is the delicious and creamy recipe.

Serves 3
Ingredients
6 Hard Boiled Eggs
2 Potatoes - peeled and boiled till half done

½ Teaspoon Heaped Garlic paste 1½ Teaspoon Heaped Chili powder ½ Teaspoon  Turmeric powder
1 Teaspoon Coriander powder 1 tsp

1 Teaspoon Salt or to taste

3 Tablespoons  Tomato Puree

1/3 Cup Oil

Grind To A Fine Paste

Dry roast each seperately

1/3 Cup Onion Birista-Homemade
1 Tablespoon Heaped Desiccated Coconut - dry roast
1 Teaspoon Sesame Seeds - dry roast
1 Tablespoon Peanuts - dry roast & skinned
½ Teaspoon Cumin Seeds - dry roast

Method

Grind  the ingredients  in a small blender jar with little water  to fine paste. 

In a pot/ kadai heat oil add  the garlic, tomato puree and rest of the dry spices and the  ground paste, fry for 2 minutes or till oil surfaces.  Now  add  the potatoes and saute for a minute or till they are coated with the masala.  

Add a cup of water or more according to the gravy consistency (do not add more water this gravy is thick), cover and cook for 10 minutes till potatoes tender, add boiled eggs cut into two halves, lightly give it a mix . It's ready to serve. 

Garnish with  chopped coriander leaves and enjoy with rotis or paratha. 

Labels :  Egg, Hard Boiled, Desiccated Coconut, Fried Onions, Peanuts, Healthy, Curry, Main course, Improv Cooking Challenge, Potato

Check out what the other bloggers have made! 

Improv Cooking Challenge: February 2020
Ingredients: Potato and Egg
Hash Brown Breakfast Sandwich by Cookaholic Wife
Potato, Egg, and Arugula Curry by Culinary Adventures with Camilla
Steak and Egg Hash by Making Miracles
Seasoned Keto CrackersBoxty (Irish Potato Pancakes) by Palatable Pastime
Patates Salatasi - Turkish Potato Salad by Pandemonium Noshery
Egg & Potato Curry by Sneha's Recipe
Mom's Potato Soup with Egg Dumplings by Our Good Life
Potato Pancakes by A Day in the Life on the Farm

Bombil Chinchoni Without Coconut And Oil

What differentiates East Indian food from other Indian cuisines, is its use of masala. The Bottle Masala, which forms the basis of most East Indian preparations, is made up of 36 ingredients, which are hand-pounded to give the food a unique taste. This Chinchoni is mostly made in Mother's house and is a traditional recipe, sometimes with coconut or without,  with a single type or fish or mix of different fish. 

This is without coconut and oil. In this recipe the 'chinch' or the sourness comes from tamarind.  This is tangy and lightly spicy curry.  This can be had with steamed rice or Hand Breads (Apas) -East Indian.

Ingredients
8 Bombils -  or any fish
500 ml water
1 Teaspoon Salt
2 Teaspoons Tamarind paste

For the Masala

5 - 6 Dried Red Kashmiri chillies

4  Garlic flakes - roughly chopped

1 Teaspoon Cumin seeds
1/2 Teaspoon Turmeric powder

2 Teaspoons Rice - washed

Method 

Soak red chillies in hot water for 1 hour. Drain and grind with remaining masala ingredients to a smooth consistency, gradually adding 3-4 tablespoons of water,or as required.

Wash fish and set aside to drain. 

In a pan or mud vessel (which we East Indians call it a treezal), add the ground masala, tamarind paste, water and over low flame, let this boil for 10 to 15 minutes.   Adjust the consistency of the gravy and sourness accordingly, then only add the fish. After 15 minutes add fish and bring to a boil, lower heat and simmer for 4 - 5 minutes. Serve hot with steamed rice.

My Notes

You can add any fish  or a mix of two or three different types of fish.  

Labels : Chinchoni, East Indian, Seafood/Fish, Curry, Oil Free, Tamarind, Main course, Bombils, Bombay Duck