Monday, October 29, 2012

Palak Kofte/Kheema Muthia//Mutton Mince Kofte

Is title is confusing you?

No, it should not be. Vegetarian muthia has originated from Gujarat state, I do not know how it has entered in to North India and it becomes non-vegan muthia.
The dish has named such because the mixture is shape into cylindrical rolls using the fist and it also known as Mutton Mince Kofte.
Some may call it kheema balls or mince balls and shape it like balls.

Ok, I guess I should stop writing so many names, you people check out the recipe and enjoy it during morning breakfast or at evening tea. You can prepare it in advance and deep fry them whenever guest arrive to your home. On the day of Eid-ul-Adha our ears are always on the door the moment we hear the doorbell, rush in to the kitchen keep a fry pan on gas, pour oil and start frying items. :)
You may check my other Eid Feast dishes here.




Friday, October 26, 2012

How to Roast Sewayyan / Vermicelli



Salam to all my readers and wishing you a happy Eid-ul-Adha. I have posted Sewayyan/ Vermicelli recipe and questions has been raised which has made me realized choosing a main ingredient that is vermicelli could be a difficult part. So here I am posting a picture of vermicelli, you have to get very thin vermicelli white in colour.

To get sewayyan recipe click here.
Follow the simple method and enjoy it.












Wednesday, October 24, 2012

Fish Curry - North Indian Style


“Rohu ka muda moh ka pet
Dahi ka oper gudd ka het”

Did you get anything?
All bouncing…hahaha

The above quoted text is a local proverbs of North India and it means the best part of Rohu Fish is head which is use to enhance the curry flavour. Moh is another kind of fish gives more taste when uses the middle part and best part of curd is its top layer and lowest part of jaggery has more benefits.

This is the reason I am recommending you should use head part along with fish pieces to get the actual flavour, and this is how it should be prepared.



Friday, October 19, 2012

Mashed Fish Curry/ Nga atoiba thongba – Manipuri Style

This is my first post of fish recipe Inshallah many more will come, most of the time I do not get time to click fish photos as we savor it immediately or I should say we make it ON TIME. I have adapted this recipe from the article has published in Times of India newspaper. 


I have alter it according to my taste bud and original recipe call for Rohu fish but I strongly recommend you get boneless fish for particularly this recipe as we have to mash it later and to avoid any tension during lunch otherwise foodie will complain of getting lots of fish bones.

In general, there is no problem if we are using boned fish, but here we mix them with other tasty ingredients it would make them forget they are eating “FISH”.
I tell you this is awesome mashed fish recipe you have ever had. In additions with green peas, potato and tomato enhances the flavour.

Hey, do you know its Mary Kom’s favorites too.
Who does not know her?
She is a well-known personality an Indian woman boxer who won world championship five times belongs to Manipur.

OK, let’s cook Fish Curry!














Wednesday, October 17, 2012

Keema Samosa / Grounded meats wrapped in to Samosa Pastry

Samosa is very common, widely consumed snacks and one of Mumbai’s street foods. Samosa with pav and chutney (dip) is a nice combo and it is either fried or baked. Samosa strips is easily available in market fresh or frozen. We get rectangle shape fresh strips from stalls and prepare filling at home, they makes very thin and evenly rolled strips.


There is various types of fillings you can prepare at home e.g. potato or cheesy chicken samosa, grounded beef or mutton mince samosa.

We make samosa during Ramadan and two special occasion’s i.e Eid-ul-Fitr & Eid-ul-Adha


I have seen folding or wrapping a strip is major task that most of people fail to attempt so I have drawn the picture to make you better understand hope it helps you.


  

Tuesday, October 9, 2012

Chana dal pakora/Split Bengal Gram Fritters


I was planning to see Big Boss Season 6 just curious to know who is coming over show, but Dad came early and I could not watch the show.
…and Guess what? I got a glimpse of Big Boss contestants on the news channels that are equally entertaining .I want to thanks to our News Channels, which are showing lot of soap operas these days. ;)
Sometimes I wonder I’m watching a news or a daily soap or I have switch accidentally to a wrong channel.
Do you watch Television? What is your favourite show?
Anyways come to the point, here I come up with the most famous fritter of my house that is chana bhajiya. Try it may be it will be a big hit in your homes too.












Sunday, October 7, 2012

Besan Roti with Tomato Chutney/Indian Flat Bread Using Gram Flour & Wheat


Is there any form of Bengal gram or garbanzo bean and gram flour and split black chickpea is not in our diet.
No, we are a huge fan of black chickpeas. =))
We make a fritter of split black chickpea or consume it directly as you have seen my recent post (Black Chickpea) or make a halwa or eat a roasted chana or curry/Dal.
Why they are so addictive, yes I’m talking about black chickpea not chocolates. :D:D

I’m sharing a Indian flatbread recipe which we cook using gas tandoor, note down the recipe and make your breakfast healthy yet delicious.

    


Thursday, October 4, 2012

Rajma/Red Kidney Beans Curry-North Indian Style


Did you know these facts?


100 gm of boiled Rajma beans contain 140 calories and these are very good source of protein.

I heard Red kidney beans are good for diabetes, insulin resistance or hypoglycemia.


I am not sure about it. Are you?
Do write it in comment box.







Wednesday, October 3, 2012

Coriander Chutney/Hari Chutney/Cilantro Dip



Fresh coriander leaves is a most important ingredient of any dish. Some may use it for garnishing and other way is to make Salad and chutney/dip.

People recognize it from different names like Cilantro, Chinese parsley, Coriander leaves and Hara Dhaniya.


Chutney has originated from India and there are varieties of chutney. You can serve this dip with Fritter/Bhajiya, Khichdi etc.



















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