Aloo Matar Kheema Masala- Malvani Style#SundayFunday

Aloo Matar Kheema Masala is a wonderfully simple, yet comforting Maharastrian cuisine recipe made with mince meat, potatoes and peas, that you can definitely try out. The spice mix is spicy, so adjust the spice level according to your taste.

Ingredients
300 Grams Kheema / Mince- Mutton/ Lamb/ Beef
2 Medium Onion- finely chopped
1 Tablespoons Ginger Garlic paste
2 Medium Tomato - finely chopped
2 Tablespoons Whisked Yogurt
1½ Teaspoon Heaped Malvani Masala
3 Tablespoons Groundnut Oil
1 Teaspoon Vinegar
2 Tablespoons Chopped Coriander leaves
1 Green Chilly - Chopped
3 Baby Potatoes - cut into 2 pieces
½ Cup Matar/ Green Peas - I used frozen

Method
Heat oil in a pan add the onion fry on low flame till light golden, add tomato and ginger garlic paste and sauté till oil separates add the masala and ½ cup water cover and cook till oil surfaces, add the potatoes, matar and kheema sauté for 3 minutes. 
Again add  ½ cup water cover and cook till the potatoes and kheema is done. Add green chilly and coriander leaves cover and cook for 2 minutes. Switch off the flame add vinegar mix well.
Enjoy it's super delicious and spicy, you'll love it!! A perfect main course dish. 
Labels: Aloo, Green Peas, Mince, Sunday Funday, Main course, Maharastrian Cuisine   

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Chole Paya#SoupSwappers

Chole Paya is tasty dish. It is prepared with mutton trotters. It's a soupy stock recipe made by tenderizing the paya well adding chickpeas and spicy flavors into it.

Ingredients
6 Mutton Paya / Lamb Trotters - cut into pieces
½ Cup Brown Onion/Brista - grind to fine powder
2 Tablespoons Ginger Garlic paste
1½ Teaspoon Salt or to taste
½ Cup Oil
1 Tablespoon Red Chilly powder
1 Teaspoon Turmeric powder
1 Teaspoon Garam Masala powder
1 Cup Yogurt - whisked 
Mixed Whole Spices
2 Cloves
3 Black peppercorns
2 Green Cardamoms
1 Stick Cinnamon 
For The Chole
2 Cups Boiled Chickpeas/Kabuli Chana
1 Teaspoon Ginger garlic 1 tsp
1 Medium Tomato - chopped & blended
1 Medium Onion - chopped & blended
1 Teaspoon Roasted Cumin powder
½ tsp Garam Masala powder
1 Tablespoon Heaped Oil

Method
To Cook The Trotters / Paya
Boil trotters with a teaspoon salt, turmeric , whole mixed spices and 3- 4 cups of water, in a pressure cooker till tender. Strain the stock. 
To Cook The Chole 
Heat a pressure cooker with oil, fry blended onion, tomatoes, ginger garlic, cumin, fry well. Add the chickpeas with a cup water, and cook till chickpeas are tender. Let the cooker cool.
To Make The Chole Paya
Heat oil in a pan, add ginger garlic, with all the seasonings, brown onion, yoghurt, fry well add boil paya /trotters , fry well, add in the stock and cook till gravy thick, then add the cooked chole and all of the stock, bring this to a boil. Cover and reduce the flame to low let this simmer for 10 – 15 minutes or until the the gravy thickens. Switch off the flame add the chopped coriander leaves, green chilies, ginger julienne. Give it a stir and let it sit for 5 minutes.   
Serve hot and Enjoy!!
Labels: Chickpeas, Trotters, Soup, Soup Swappers, Main course, Indian 
  • Irish Seafood Coddle from A Day in the Life on the Farm
  • Chole Paya from Sneha’s Recipe
  • Rotisserie Chicken Ramen from Karen’s Kitchen Stories
  • Yayla Corbasi from Magical Ingredients
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    Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)#FishFriday

    Dublin Lawyer with (Shrimp in Irish Whiskey Cream Sauce) is a simple delicious seafood dish. Have peeled and washed shrimps and it's ready in minutes.
    I have used the flambéing method to give additional aroma, flavor to this dish and this moderates the harshness of whiskey. I love this Irish whiskey as it leaves a sweet flavor behind. Serve this on a bed of steamed rice or porter bread. In Ireland this is served with porter bread and salad. Since porter bread is not available here I enjoyed this on a bed of steamed rice.

    Serves 2
    Ingredients

    300 Grans Peeled and Washed Shrimps/Prawns
    ¼ Cup Salted Butter
    ⅓ Cup Irish whiskey - I used Bushmills
    ⅓ Cup Heavy Cream
    Chopped Chives or Scallion Greens
    Steamed Rice

    Method
    In a large metal saucepan over medium-high heat, melt butter.
    Add shrimp and season with salt, pepper, cayenne and paprika.
    Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate.
    Gently add whiskey to pan. Using a lighter catch whiskey on fire or tilt the pan and increase the flame to high. Once it catches fire, switch off the flame and wait till fire goes out and alcohol is burned off. This should take just a few minutes. 
    Then again switch on the flame add cream and simmer for 3-5 minutes or until starts to thicken. Add seafood back into saucepan and toss to coat.
    Spoon rice in bowl and top with a spoonful of seafood.
    Top with a sprinkling of chopped chives or scallion greens. 
    Enjoy this delicious Irish seafood dish.
    Labels: Irish, Seafood/Fish, Prawns, Shrimps, Alcohol, Main course, International Cuisine, Fish Friday
    For Fish Friday Foodies we are Celebrating Ireland , check the recipes we have made. 
     

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    Moroccan Rghaif#BreadBakers

    Rghaif is a squared flatbread usually eaten in Morocco for breakfast or tea time. You can have them plain or stuffed, sweet or savory, their texture is very soft. It’s richer, but also crispy and super comforting. I have made a vegan version of this bread. This is also made with a meat, caramelized onions filling and there’s many ways to prepare this bread. Traditionally they are individually pan-fried but we can also bake them.
    Ingredients
    For The Dough
    1 Cup Heaped All Purpose Flour
    2 Tablespoons Semolina
    ¼ Teaspoon Salt
    2 Tablespoons Oil 
    For The Stuffing
    2 Tablespoons Oil
    1 Cup Sliced Onions
    Salt to taste
    2 Chopped Olives
    2 Chopped Jalapenos

    Method 
    Prepare The Dough
    Mix the flour and semolina together. Add oil and mix well, then keep adding little water at a time and knead to a stiff dough. Keep aside covered for at least 15 minutes.
    In the meantime let's make the stuffing
    In a pan heat oil, add the onions with add a pinch of salt and sauté until light golden brown/caramelized. 
    Transfer the onions in bowl add olives, jalapenos and mix well.
    Divide the dough into 4 parts and roll each into a round circle about ¼ inch thick. 
    Place the filling in the center and now fold it like an envelope to make a square. Lightly roll it to make it slightly thin and to even out the stuffing.
    Fold it into a square parcel.
    Roll this square rghaif to flatten it a little.
    Heat a skillet with oil and fry these on low flame until golden on both sides. 
    Serve hot with pickle.
    Labels: Moroccan, Middle Eastern, Stuffed Flatbreads, Caramelized Onions, Breads, Bread Bakers, Vegan, Pan Fried

    #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. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. https://www.foodlustpeoplelove.com/p/breadbakers.html 

    We take turns hosting each month and choosing the theme/ingredient. 

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    Peas & Mushrooms Curry#SundayFunday

    I often make this delicious curry at home. Peas & Mushrooms is a main course dish. This curry is best relished with steaming hot phulkas. Both mushrooms and green peas are a storehouse of nutrients like fibre, zinc, potassium, folic acid etc.

    Ingredients
    Grind To A Fine Paste

    2 Medium Onions - chopped
    3 Cloves Garlic
    1" Piece Ginger
    2 Tablespoons Melon Seeds
    6 Whole Cashews
    1 Teaspoon Oil
    Other Ingredients
    2 Teaspoons Sunday Masala
    ½ Teaspoon Kasuri Methi
    1 Teaspoon Sugar
    1 Cup + - Vegetable Stock or Water
    1 Cup Green peas
    Salt to taste
    2 Tablespoon Yogurt
    200 Grams Mushrooms - sliced
    2 Tablespoons Chopped Coriander Leaves
    1 Tablespoons Oil
    1 Tablespoon Butter

    Method
    Heat oil in a pan, add the finely chopped onions , ginger garlic, melon seeds and cashews sauté till onions start to brown lightly. Cool and then grind this to a fine paste.
    In another bowl add the yogurt, Sunday masala, kasuri methi and whisk well to form a nice smooth paste. Keep this aside.
    Par boil the green peas if you are using fresh. If they are frozen they no need to par boil.
    In another pot heat oil and butter and sauté the mushrooms till all the moisture evaporates. Then add the parboiled peas and the ground paste, yogurt paste and sauté well till oil surfaces. Add vegetable stock or water, sugar and salt to taste to make a thick consistency gravy. Bring this to a boil. Reduce the flame to low and let it simmer for 5 minutes, stirring in between.
    Switch off the flame. Serve garnished with chopped coriander leaves. 
    Enjoy with rotis, naan or phulka.
    Labels: Vegetarian Curry, Green Peas, Mushroom, Indian, Main course, Sunday Funday

    Sunday Funday

    Meatless Main Dishes 

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