Som Tam Salad

Som tam is a healthy green papaya salad which belongs to a Thai cuisine.As everybody loves to have a delicious dish which is also very healthy and this salad is something which you will love to have it because it is delicious and healthy.As the name suggests that it is wholesome amalgam of healthy green papaya fired up with Thai chilies,palm sugar,kaffir lime,fish sauce and roasted peanuts.Plus here is another option which you can add is dried shrimps.

Som Tam is a very popular salad in Thailand especially Thai women love to eat this salad because it is low in calories and fat.It is very high in taste and eating satisfaction ,helping you to stay slim

Som Tam Salad
Som Tam Salad

Recipe Of Som Tam Salad

Preparation time: 10 minutes

Cooking time: 5 minutes

Serving 1 person

Cuisine : Thai

Ingredients

1 cup finely slivered green papayaThai chillies 5Garlic cloves  5Shelled roasted peanuts 2 tbspFish sauce  1 tbspPalm sugar  1 tbspLimes  1-2Dried shrimps (optional)  1 tbspSmall tomatoes  1-2

For Garnish Of Som Tam Salad

Green cabbage

Thai sweet basil

Green beans

Roasted peanuts

Method

1 . Pound the chilies and garlic in a mortar until the chilies are reduced to small bits and garlic is crushed.

2 . Add 1 tablespoon of fish sauce,1/2 tablespoon of palm sugar and then squeeze the juice from 1-2 limes into the mortar.Mix and pound the dressing making sure that the palm sugar gets fully dissolved into the liquid.

3 .Add 1 tablespoon of dried shrimps,handful of roasted peanuts and then roughly slice in the tomatoes into the mortar.Pound the mixture lightly for about 30 seconds.Lightly breaking up the tomatoes,shrimps and peanuts.

4 .Toss dressing and a big handful of papaya dressing together.Mix well so that the dressing coats all the green papaya and that salad is evenly mixed through and through.Now the salad is already for serving.

Chinese Cabbage Salad

Chinese cabbage salad is tossed with sesame soy dressing and topped ramen noddles and slivered almonds that have been crisped in butter.A delicious salad which is best to serve in a party.

Chinese Cabbage Salad
Chinese Cabbage Salad

Its so delicious that you cant stop yourself to sneak seconds or even third times.The crunchy topping of ramen noddles and almonds browned in butter makes it taste so delicious and takes this dish over the top.

Chinese Cabbage
Chinese Cabbage

In case if you are not familiar with Chinese cabbage then the pic over this is the pic of Chinese cabbage or Napa cabbage.

Now I will show you how to make the Chinese cabbage salad with natural ingredients and this salad is made with 100% natural ingredients and there is no preservative food from the market is used in the preparation of this salad.

Tips to prepare Chinese cabbage salad and serving suggestions

First of all make the crunchy topping and dressing ahead of time.Keep both separate until you have to serve the salad.The Chinese cabbage salad can be stored in the refrigerator up-to 2 days.

You can add chicken or any protein food which you love to add for a complete dish meal and sprinkle with sesame seeds if you want to.

Now I will show you the recipe and I hope you will enjoy to have it.

Recipe

Preparation time : 10 minutes

Cooking time : 10 minutes

Total time : 20 minutes

Cuisine : Chinese Servings : 4

Calories : 632 K cal

Ingredients

For Salad

1 large Chinese cabbage thinly sliced

5-6 green onions thinly sliced.

For Dressing

Canola oil  1/2 cup

Cider vinegar or rice vinegar  1/3 cup

Sugar  1/4 cup or stevia sugar 2 tablespoons

1 Tablespoon coconut aminos or soy sauce

Sesame oil 1 teaspoon

For Crunchy Topping

Butter Margarine 2 tablespoon

Olive oil 1 tablespoon

1 packet ramen noddles broken in to small pieces (any flavor)

Slivered almonds  1 cup

Salt to taste

Method

Mix green onions and sliced cabbage in a bowl.

Combine dressing ingredients in a jar with a tight lid and shake well to mix it.

Over the cabbage mixture pour the dressing and toss to coat and set aside.

In a large frying pan melt the butter and stir in olive oil.

Add broken noddles,salt and almonds if desired.

Saute until nuts and noddles get  light golden brown color.

Sprinkle almonds and crunchy noddles over the cabbage mixture.

Nutrition

Calories: 632kcal | Iron: 2.9mg  | Sodium: 639mg | Fat: 55g | Saturated Fat: 9g | Cholesterol: 15mg |Protein: 11g   | Potassium: 805mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 63.6mg | Calcium: 262mg | Carbohydrates: 28g 

How To Make A chicken Pakora

Chicken pakora is a very delicious appetizer that is a street food in many countries of Asia like Pakistan and India and it is enjoyed by the folks especially when the weather is gloomy.It is usually taken with chai and I would prefer to have it with masala chai.Tomato sauce or ketchup is also a good combo with chicken pakoras.Chicken pakoras are prepared in many ways and today I am sharing a family recipe and I hope you will enjoy it.

chicken pakora
chicken pakora

Recipe Of Chicken Pakora

Preparation time: 10 mins cook time: 10 mins serving : 2 cuisine: Indian

Ingredients

!/4 kg or 250 grams boneless chicken

Gram flour/besan 1/4 cup

Rice flour 3 tbsp

Chili powder 1 tsp

Coriander powder 1/2 tsp

Turmeric powder 1/4 tsp

Garam masala 1/2 tsp

Ginger garlic paste 1 tbsp

Egg white 1(from 1 egg)

Salt as needed

Cooking soda 1/4 tsp

Curry leaves 2 springs

Green chili 3-4

Oil for frying

Method

1 .Add gram flour, rice flour,coriander powder,chili powder,turmeric powder and garam masala powder in a mixing bowl.

2 .Mix everything by adding ginger garlic paste.At this stage it will resemble to crumbs.Then from 1 egg add only egg white.

3 .Now add the cooking soda and salt.

4 .To form a little thick batter mix everything with a little water.The consistency of the batter should be like if you dip a chicken piece into the batter it should coat the chicken piece.

5 .Then add all the chicken pieces to the batter.Then heat oil for deep frying.Now add green chili and curry leaves and fry them for a minute. Set them aside and this is a trick to give a nice flavor to the oil for the preparation of the pakoras.

6 . Now add the coated chicken pieces to the oil and fry them on a medium heat till the coated chicken pieces colour turns to golden brown.Now chicken pakoras are ready to serve.

Note: Use even chicken pieces as it will help the pakoras to cook perfectly and serve it with sauce.

If you want to skip green chili and curry leaves its fine but i recommend it.

Dont keep the batter unattended for a longer time as the batter will leave water .

Step By Step Preparation Of Chicken Pakora

1 .Add gram flour, rice flour,coriander powder,chili powder,turmeric powder and garam masala powder in a mixing bowl.

Chicken Pakora Preparation 1
Chicken Pakora Preparation 1

2 .Mix everything by adding ginger garlic paste.At this stage it will resemble to crumbs.Then from 1 egg add only egg white.

Chicken Pakora 2
Chicken Pakora 2

3 .Now add the cooking soda and salt.

ch pa 3
ch pa 3

4 .To form a little thick batter mix everything with a little water.The consistency of the batter should be like if you dip a chicken piece into the batter it should coat the chicken piece

ch pa 4
ch pa 4

5 .Then add all the chicken pieces to the batter.Then heat oil for deep frying.Now add green chili and curry leaves and fry them for a minute and set them aside and this is a trick to give a nice flavor to the oil for the preparation of the pakoras.

ch pa 5
ch pa 5

6 . Now add the coated chicken pieces to the oil and fry them on a medium heat till the coated chicken pieces colour turns to golden brown.Now chicken pakoras are ready to serve.

ch pa 6
ch pa 6

How To Make Paneer Paratha Step By Step

Paneer paratha is a flat bread stuffed with crumbled cottage cheese and spices usually served with breakfast with plain yogurt and pickle.It belongs to Indian cuisine.It is made in a dhaba style brunch and grated cheese is used in the preparation of this paratha to make it special.

 

Paneer Paratha
Paneer Paratha

Recipe

Ingredients For The Dough Of Paneer Paratha

1 teaspoon ghee or oil

2 cups of wheat flour

1 cup+ 4 tablespoon extra water

1/2 teaspoon salt

Ingredients For Stuffing Of Paneer Paratha

1/2 teaspoon red chili powder

1 cup (grated or crumbled) paneer

1/2 teaspoon cumin powder

1/2 teaspoon garam masala powder

3 small (finely minced) green chili

1/4 cup Coriander leaves (finely chopped)

1/4 teaspoon salt

Method

For Making The Dough- Combine salt, ghee or oil, and wheat flour and mix well.Slowly add water little by little to make a soft pilable dough.The dough should be non sticky, firm and soft.Cover the dough and keep it aside.Cover it with a cloth or plate and rest it for atleast 30 minutes.

For Making The Stuffing

Combine red chili powder, grated paneer,garam masala powder,cumin powder,chopped green chili,salt and coriander leaves.Mix them well to combine.

For Making The Paratha

Knead the resting dough and combine it into 8 equal portions.Divide the crumbled paneer mixture into 8 equal portions and make their small balls by rolling them and keep them aside.Rool out each dough like small pooris and place one paneer ball in the center, gather the dough around it as shown in the pic below-seal flatten the dough with your hands and press.Dust some flour and roll it out gently with the stuffing.Turn on the flame under the tawa and heat it then place the paratha and cook it for few seconds.Then flip the paratha and drizzle the ghee or oil and cook the paratha till both sides of the paratha get brown colour.Apply this procedure on the rest of the paratha dough.Serve hot with tawa chicken,plain yogurt or pickle.

Making of Paneer paratha
Making of Paneer paratha
Making of paneer paratha 2
Making of paneer paratha 2
Making of p paratha 3
Making of p paratha 3
making of paneer paratha 4
making of paneer paratha 4
making of paneer paratha 5
making of paneer paratha 5
making of pa pa 6
making of pa pa 6
making of pa pa 7
making of pa pa 7
making of pa pa 8
making of pa pa 8
making of pa pa 9
making of pa pa 9
making of pa pa 10
making of pa pa 10
making of pa pa 12
making of pa pa 12
making of pa pa 13
making of pa pa13
making of pa pa14
making of pa pa 14
making of pa pa 15
making of pa pa 15
making of pa pa 16
making of pa pa 16

Notes

The Above Measures makes 8 parathas.

If you are using freshly made paneer to make this paratha the drain all the water from the paneer and then use it.If you are using the frozen paneer than put the paneer on a frozen towel to drain the excess water.

To make the parathas make sure that the dough is firm and soft.

Make the parathas thick by rolling because thin parathas will not hold the stuffing and also thin parathas will become very stiff and will turn hard after sometimes.

Cook the parathas on a medium high flame.

You can use maida/flour for dusting and rolling the paratha because it does not makes tha parathas dark brown.If you are using the wheat flour for dusting than wipe with a cloth after making each paratha.

for every cup of wheat flour its about 1/2 cup of water with 1 teaspoon oil.So for 2 cups wheat flour it takes 1 cup of water with some extra tablespoons of water.As it is a stuffed paratha you can use 2 teaspoons oil or ghee if you want to.

Tawa Chicken

This a quick tawa chicken fry with tandoori masala with few veggies made spicy with chilies and a lot of garnish. It is all pan fried.You can use any chicken masala powder or garam masala powder and because this dish is prepared in a dhaba style so tandoori masala/chicken masala is used in this dish.This dish is very easy to make because of its ingredients and also it is made in a pan which is available in every homes kitchen. This is a special dish for the persons who love to eat spicy food.

Tawa Chicken
Tawa Chicken

In order to give it a dhaba style and taste tandoori masala is used in the preparation of this dish because tandoori masala has all the ingredients in it which can make this dish a dhaba style tawa chicken.You can use tandoori masala or chicken masala of any brand available in the market but use only tandoori masala or chicken masala to prepare this dish.

Ingredients To Make Tawa Chicken

1 kg or 2 pounds chicken

1 cup diced green capsicum

1 cup diced onions

1 small tomatoes

4 split open green chilies

1 tablespoon minced ginger

5 crushed garlic

1 tablespoon freshly ground black pepper powder

1 teaspoon cumin seeds

10 curry leaves

2 tablespoons (chopped) coriander leaves

1/4 teaspoon salt

1 teaspoon lemon juice

1 pinch sugar

2 tablespoons oil

Ingredients for marination

1 tablespoon tandoori masala powder

1 teaspoon yoghurt

1 teaspoon ginger garlic paste

1 teaspoon lemon juice

1/2 teaspoon Kashmiri chili powder

1/4 teaspoon salt (tandoori masala has salt so adjust salt to taste)

1/4 teaspoon turmeric powder

Step By Step Preparation Of Tawa Chicken With pics

Tawa Chicken preparation 1
Tawa Chicken preparation 1

1 .After cleaning the chicken marinate it with tandoori masala,lemon juice,yoghurt, ginger garlic paste,turmeric powder,kashmiri chili powder and salt. Note that store bought tandoori masala and chicken masala has already salt in it so add only a little salt.

Ta Chicken preparation 3
Ta Chicken preparation 3

2 .In a wide tawa or pan heat oil and season with curry leaves and cumin seeds.

Ta C preparation 4
Ta C preparation 4

4 .Then saute capsicum,onions,crushed garlic and green chilies along with a pinch of sugar for a few minutes.

Ta C preparation 5
Ta C preparation 5

5 .Now add saute chicken in the wide pan and saute the chicken with onion mixture on a high flame

Ta C preparation 6
Ta C preparation 6

6 .At this stage saute the chicken thoroughly and taste the salt and add it if needed.

Ta C preparation 7
Ta C preparation 7

7 .Then add minced ginger,chopped tomatoes and freshly ground coarse black pepper powder.Saute it over high flame and then turn off the flame.

Ta C preparation 8
Ta C preparation 8

8 . Squeeze lemon juice on it if you like and garnish it with chopped coriander leaves and now roll it up in paneer paratha.

Notes

Serving: 4 persons

Boneless chicken is preferred for this recipe but you can use small pieces of chicken.

Tandoori masala is used in the preparation of this dish and you can use tandoori masala of any brand which is easily available to you or you can use any chicken masala or alternatively you can use (garam masala powder+chilli powder+food colour)

You must use coarsely ground fresh black pepper powder because that matters so please use only fresh coarse ground black pepper powder.

Masala Tea

Masala tea or masala chai is sweet,warm and flavored with spices and ginger.A cup of Masala chai feels like the perfect way to kick start the day.I am a tea person and use to have many cups of chai in a day.One sip of this chai and you can instantly feel warmth flowing down and you cant help but to reach for the next sip immediately.

This chai is the perfect way to win the hearts of your family members plus it is the perfect way to serve the guests or special guests to whom you want to serve something special and it is very easy to prepare and all the ingredients are easily available and are not expensive.

Masala Tea
Masala Tea
Masala T 2
Masala T 2
Masala T 3
Masala T 3

 

Chai is a very important part of Pakistani and Indian culture and in Pakistan you would know that you could find chai stalls and mini hotels called ‘dhaba’ in every street serving chai to the peoples and this is going on for centuries.

Masala T 4
Masala T 4

A Few Key Notes

The quantity of tea masala which I will mention in the recipe will last for days making your chai easy and quick.

Add the ginger only when the milk gets warm or else it could curdle your milk.

To get the best flavor of masala chai you have to simmer the milk until you see a thin layer of milk skin on the top and this makes the chai robust or ‘kadak’ as we say in Urdu.

I know that we all have our own ways to make the chai and we have our own masalas to make chai but for making this masala chai ginger is the must ingredients you can omit all the spices but do not omit the ginger

Masala Tea Recipe

Preparation time: 2 minutes and cooking time: 5 minutes

Ingredients

Milk 1 cup

Water 1 cup

Sugar 2 tablespoons

Black tea leaves 1 tablespoons

Ginger 0.80 oz

For The Masala Of This Tea

Bay leaves 0.25 oz

Clove 0.30 oz

Green cardamom 0 .55 oz

Black pepper 0.30 oz

Method

To make the tea masala grind all spices into a fine or a coarse texture.

Pour the water,tea,milk and sugar into a heavy bottom sauce pan on high heat.Mix it altogether and then add tea masala. Stir and let it continue to heating up.

Once the milk is warmed up grate the fresh ginger and add it into the pan.

Once the milk comes to a boil lower the heat and simmer it for 3 minutes or until you see the color of chai changes to a darker shade and a thin layer of the milk skin starts forming on the top.

Now strain the chai by the help of a strainer and serve it and enjoy the great and refreshing taste of the tea.

Chicken Spring Roll

Chicken spring roll is a famous finger food snack especially among kids.It is prepared very quickly and the combination of all the ingredients and the best cooking techniques makes these snacks a mouth watering snacks.

Total time to prepare this snack is 45 minutes in which preparation time=15 minutes and cooking time=30 minutes

These spring rolls are crisp from outside because of frying and have a delicious chicken filling inside that makes them very much in demand.

Chicken Spring Rolls
Chicken Spring Rolls

Muslims mostly make fried food during Ramadan and I am talking about majority of Muslims but fried foods are liked by most of the people and they are healthy if they are prepared in a healthy Way I mean to say if all the ingredients are healthy for instance the oil,chicken,vegetables all are fresh and this can happen only in home cooking because the chicken rolls available in the market are not good for the human health because the shop keepers means business and there is no way to figure it out that the ingredients used to make the rolls are fresh and healthy. The way of cooking of the cooks in the shops is not hygienic and even in 5 star hotels it is not very healthy.So if you are making the delicious foods by following good recipes in your homes kitchen than that is the best way to have a delicious, cheap and healthy food.

Chicken Spring Rolls 2
Chicken Spring Rolls 2

Chicken Spring Roll Recipe

Spring roll recipe Prep Time:15 minutes Cook Time:30 minutes Total Time:45 minutes Servings: 5  people Calories: 409 kcal Author: Zeeshan

Ingredients To Make Chicken Spring Roll

Take 10 spring roll wrappers

Finely sliced onion 1

Ginger garlic paste 1 tsp

Minced chicken 1 cup

Finely chopped 2 carrots

Finely cut 2 spring onions

Finely shredded 1 cup cabbage

For frying 2 tbsp oil

Salt to taste

Whiter pepper powder 1/4 tsp

Soy sauce 1 tbsp

Cornflour/cornstarch 1 tbsp

Method

In a non stick pan heat 2 tbsp oil.Add onion and cook till translucent.

Add the garlic ginger paste and saute for a minute.Then add the minced chicken and fry well till the chicken is thoroughly cooked.

Mix in carrots ,spring onions,salt,cabbage and toss.

Add soy sauce and pepper and mix well.cook until vegetables become soft.

Take the pan off the flame and set aside the pan to cool down.

In a kadai heat sufficient oil and make a cornflour paste with 2 tbsp of water.

Place a portion of stuffing on each side of the wrapper.Roll tightly by folding the edges.

On the open ends apply cornflour and seal.Keep the rolls under a damp cloth.

Now deep fry the rolls in hot oil til golden brown.Serve hot.

Nutrition Value

Serving: 2 spring rolls

  Calories: 409kcal |  Iron: 0.5mg   | Sodium: 1042mg  | Cholesterol: 29mg  | Saturated Fat: 2.1g | Fat: 22.3g | Potassium: 344mg | Fiber: 1.7g | Sugar: 3.7g | Calcium: 40mg | Carbohydrates: 37g | Protein: 14.6g

Syrup Golden Cap Pudding

Introduction To Syrup Golden Cap Pudding

Syrup golden cap pudding is a delicious pudding which is made of the ingredients which are readily available to the laymen and the combination of all the ingredients in this recipe will make this pudding a delicious and healthy pudding.This pudding is a combination of corn syrup,lemon juice,bread crumbs , ginger etc.

What Is A Pudding

Pudding is a word that denotes both sweet and savory (salty and spicy) dishes.In modern terminology pudding is used for the desserts.

In U.K the word pudding is used for the desserts and in the U.S in in some parts of the Canada pudding refers to desserts made of sweet milk

Syrup Golden Cap Pudding   

Syrup Golden Cap Pudding
Syrup Golden Cap Pudding

Ingredients

Cooking Time : 2 hours  Serves 4-6

Ingredients

Metric/Imperial 
Or American
self raising flour


soft fine
breadcrumbs


ground ginger
optional


shredded suit


caster sugar


golden light corn
syrup


eggs


milk


for the topping:
golden light corn 
syrup


for the sauce :
grated lemon rind


lemon juice


golden light corn 
syrup


75 g/3 oz or 
3/4 cup

75 g/3 oz or
1 ½    cups


1 teaspoon or
1 teaspoon


75 g/3 oz or
2/3 cup

75 g/3 oz or
6 tbsp

1 tbsp or
1 tbsp


2 or 2


to mix or
to mix


3 tbsp or
4 tbsp



1 teaspoon or
1 teaspoon

2 tbsp or
3 tbsp

6 tbsp or 
generous ½ cup


Method

Mix the flour, breadcrumbs,ginger and suet together.Add the sugar , then 1 tablespoon syrup, then the eggs.Blend thoroughly , then gradually add enough milk to make a
sticky consistency.Put the 3 tablespoons golden ( 4 tbsp light corn) syrup into a 
greased 1.2 litre/2 pint ( 5 cup) pudding basin (oven proof bowl) , cover with the pudding mixture then with the greased grease proof (waxed) paper or foil.Put into a steamer
over rapidly boiling water and steam for 2 hours.Fill the sauce pan with boiling 
water when necessary as rapid cooking is important for this pudding.
Turn out and serve with a sauce made by heating the lemon rind and juice with
the syrup.Fresh cream can also be served with this pudding or a custard sauce.

Spotted Dick: Omit the ginger and syrup in the pudding.Add 1 teaspoon mixed spice to the flour and blend about 175 g/6 oz (1 cup) mixed dried fruit to the other ingredients.
Bake as under.


Baked Suet Pudding


Omit the syrup ,ginger and breadcrumbs from the syrup golden cap pudding.Use 

175 g/ 6 oz(1 ½ cups) self raising flour and 150 to 175 g /5 to 6 oz (1 cup) mixed dried
fruit instead.Make the pudding put into a well greased 18 cm/7 inch cake tin or 
ovenproof mould. Bake in the center of a moderate oven, 180 °C/350 ° F .Gas mark 4
, for 1 ½ hours; reduce the heat very slightly after 1 hour if the pudding is becoming too brown .The sauce given under the syrup Golden cap pudding is an excellent
accompaniment.This pudding also can be steamed like the syrup Golden Cap Pudding

Fruit Conde

Fruit conde is a delicious dessert made up of fruits and rice and it is basically a rice pudding which has the ingredients that are easily available and are cheap so you will have a perfect rice pudding which is so economical,healthy and I say healthy because all the ingredients are available at your home or you will purchase them from the market so to cut it short you yourself are making this pudding so you will choose healthy ingredients as compared to the market.Because in the market the puddings available from the bakeries or restaurants/ hotels are not as hygienic and even not as fresh as are made in the homes kitchen so this is a pudding that you can make on special occasions or sacred occasions .

It is a special pudding for the rice lovers and the combination of rice and fruits along with raisins make this pudding a delicious and a special dessert for those who love to have puddings and because it is so easy to make I hope you will find it interesting and enjoy it.

Fruit Conde
Fruit Conde

Ingredients To Prepare Conde

Take 200 grams of rice for the dessert

Milk 3/4 litre

Salt a pinch

Powdered Sugar 150 grams

1 vanilla pod scraped

1 tablespoon candied oranges, diced

1 tablespoon of citron diced.

Butter 20 grams

raisins 1 handful

1 box of fruit macedonia

2 egg yolks

1 crown mold.

Method

In a bowl wash the rice well and in boilig water cook the rice for 5 minutes

Heat the milk during this time.

Drain the rice and put it back in the saucepan with salt, hot milk and the vanilla pod.

Boil it gently for 30 minutes

Add the caster sugar 5 minutes before cooking, mix well and continue the cooking.

Now take it off from the heat and stir in raisins, candied fruit,egg yolks and butter.Mix well together.

Squeeze the rice lightly in the wreath and let it cool for few hours before putting in the fridge.

In a serving unmould it and garnish in the center of well drained fruit meadows.

Decorate it as you like and then serve it and enjoy.

Spicy Mutton Curry

This Spicy Mutton Curry is a fabulous Punjabi dish which is prepared with the finest blend of spices.It is a hot and spicy dish which has a mouth watering taste which will appeal to your taste buds.It has a best combo or combination with chappatis or naan/roti.

Spicy Mutton Curry
Spicy Mutton Curry

Ingredients

  1.     Mutton pieces    – 250 g·   
  2.     Black Pepper corns   – 1 tbsp·  
  3.       Red chilly pwd  – 1 to 1 ½ tsp· 
  4.   Tomato   – 2·   
  5.     Cloves    – 4 to 5·    
  6.     Oil   – 2 tbsp· 
  7.        Cinnamon   – 2·    
  8.     Ginger garlic paste   – 1 ½ tbsp· 
  9.      Onion  – 2·     
  10.     .Bay leaves  – 1 or 2· 
  11.       Turmeric pwd   – ¼ tsp·     
  12.       Ghee   – 2 tbsp·  
  13.         Coriander pwd  – 1 ½ tsp·   
  14.     Cardamom   – 2·  
  15.       Yoghurt    – ½ cup·     
  16.     Salt to taste·         Fresh coriander leaves

Method

1 .Wash and clean mutton pieces.Drain the water and keep it aside.Heat oil in a frying pan and add black pepper corns, cloves,cinnamons ,cardamom and bay leaves and saute for a minute.

spicy mutton curry 1
spicy mutton curry 1

2 .Add salt and finely chopped onions.

Spicy Mutton Curry 2
Spicy Mutton Curry 2

3 .Saute the onions till the onions colour changes to light brown.

mutton curry 3 saute onions
mutton curry 3 saute onions

4 .Then add garlic ginger paste and cook it until the raw smell disappears.

Mutton curry raw smell disappears
Mutton curry raw smell disappears

5 .Then add coriander powder,turmeric powder and red chilly powder

Add in red chilli mutton curry 5
Add in red chili mutton curry 5

6 .Combine it well and then add mashed potatoes.

Mutton Curry 6
Mutton Curry 6

7 .Cook until the oil separates out from the masala and the tomatoes turn pulpy then add the mutton pieces and mix well.

Mutton curry 7
Mutton curry 7

8 .Cook on a medium flame for 4-5 minutes ,stirring once in a while.Then add yogurt and mix well.

M C 8
M C 8

9 .Cook for further 4-5 minutes more then add 2 cups of water, stir well.Then taste and adjust seasoning and salt and add freshly chopped coriander leaves.

M C 9
M C 9

10.  Add garam masala pwd and mix well.20 Then transfer the masala into the pressure cooker and pressure cook for 4 whistles. Simmer for 10 to 12 mins. ( the mutton should be cooked to juicy and tender)

M C 10
M C 10

11 .Combine gently once the pressure turns off.

M C 11
M C 11

M C 11(2)
MC 11(2)

12 . Hot and Spicy Mutton curry is ready .Serve it with naan,chappati or roti.

Note: If you dont like to much spices then reduce the amount of red spices and chili powder and peppercorns and if you dont have a pressure cooker you can cook mutton in a non stick pan with a tight lid.