Indian Non-Veg Recipe - Mughlai Mutton Korma

Mughlai Mutton Korma Recipe

Ingredients :

Mutton - 1 Kilo

Onion - 3 medium sized (finely chopped)

Tomato - 1 (small)

Green Chillies - 4 or 5

Curry leaves

Coriander leaves - to garnish

Coconut - grounded as paste (3 cups)

Ginger Garlic Paste - 2 tbsps

Chilli Powder - 2 tbsps

Coriander Powder - 4 tbsps

Turmeric Powder - 1/2 tbsps

Cinnamon & Cloves - few

Method :

Heat oil in a cooker and add Cinnamon sticks and cloves.

Add onions, green chilies, curry leaves and fry them till it is light brown in colour.

Add tomato and fry for two minutes.

Add mutton pieces and sauté for 10 minutes.

Add ginger garlic paste, chili powder, coriander powder and turmeric powder and sauté.

Then add coconut paste and mix well. Add enough water so that the mixture is not very thick. 

Close the lid and wait for 5 whistles. 

Garnish with coriander leaves and fried cashew nuts (optional).

Source : DSDG Email

Indian Snack Recipe - Special Egg Paratha

Special Egg Parantha

Ingredients :

5 nos. Egg  (Beaten egg could also be used but raw egg is more delicious)

3 cups Flour (Whole wheat)

Salt to taste

1 pinch Red Chili Powder(in each parantha)

4 tbsps. Vegetable Oil(to shallow fry)

Method :

Make a normal dough of the flour with water and salt.

(It should neither be very loose nor very tight. )

From the dough make out 5 balls and start rolling one of them.

When rolled, spread ghee on it and fold half and then give one more fold.

(It should look like a folded fan. )

Roll it again and cook on the hot tawa.

Shallow fry the parantha very slightly from both the sides.

Now try opening one of the folds till the end of it.

Now break one raw egg (as it is , do not beat it) onto it.

Sprinkle some salt and red chilli powder and close the fold of the parantha.

Now fry the parantha till it turns golden brown.

Serve hot with Curd or green chutney.

Source : DSDG Email Group

Indian Raita Recipe - Mix Fruit Raita

MIX FRUIT RAITA

Ingredients :

2 cups Curd (yogurt)

3 Bananas

1 small Pineapple

2 Apples

1 Ripe Mango

1 cup Pomegranate seeds

Chopped coriander leaves

Sugar to taste

Salt to taste

Black pepper powder to taste

Method :

Stir the curd with hand mixer properly.

Mix salt, sugar, and curd is thick

Add little milk or water.

Cut all fruits in small cubes and add to the curd.

Garnish the fruit raita with chopped coriander and pomegranate.

Source : Indian Food Forever

Indian Snack / Starter Recipe - Vegetable Cutlets

Mixed Vegetable Patties (Vegetable Cutlets)

Serves : 4

Ingredients :

2 tablespoon(s) oil

4 onions finely chopped

2 cup(s) mixed vegetables (cauliflower, beans,carrots) chopped fine

½ cup(s) green peas parboiled

2 big potato(es) boiled and chopped fine

2 small beetroot(s) boiled and chopped fine

salt to taste

1 tablespoon(s) lemon juice

2 tablespoon(s) chopped fresh coriander leaves

oil for shallow frying

Grind to a paste :

2 tablespoon(s) grated coconut

4 green chilli(es) finely chopped

1 small onion(s) chopped

4 flakes garlic(s) chopped

1 teaspoon(s) ginger chopped

2 clove(s)

1 piece of cinnamon

2 tablespoon(s) coriander leaves chopped

salt to taste

Method :

Heat the oil in a pan and fry the onions on medium heat for about 3 minutes or till they become transparent.

Add the ground paste and fry for about 2 minutes or till aromatic and the raw smell has gone.

Mix in the chopped mixed vegetables and green peas.

Stir-fry on high heat briefly till the vegatables are well coated with the paste.

Cover and cook on low heat whilst stirring at intervals for about 4 minutes or till they are half cooked.

Add the boiled potato and beetroot.

Sprinkle salt to taste and mix well.

Cover and cook on low heat whilst stirring for about 4 minutes. Let cool.

Stir in the lemon juice and chopped fresh coriander leaves.

Shape the mixture into patties.

Heat a griddle and grease it with oil.

Place 4-5 patties on the griddle and fry on each side (drizzle some oil while flipping the patties) till both the sides are golden brown.

Fry the remaining patties in the same way.

Serve immediately with Green Chutney (Hari Chutney) OR Tomato Ketchup.

TIPS :

Beetroot makes the patties very colorful and is nutritious too!

Chillies can be increased or decreased as desired.

Source : Syvum