Mutton Hara masala (Mutton in green gravy)

Mutton Hara masala (Mutton in green gravy)

Slowly cooked mutton in mint and coriander masala is really lip smacking curry, which is prepared little different way unlike normal Indian curries. Cooking them in green masala obviously making them different, other than that I have used green chilli and black pepper for hot kick instead of red chilli powder which we normally do. Not used tomatoes at all for tanginess, instead used lemon juice for tanginess as well as to retain the green color.

Coconut milk powder is used to make the curry extra rich and marinating the mutton makes the meat little more tastier. They can be served with any type of breadRicemalabar kalathappam .kerala paratha, pathiri etc…

Mutton Hara masala (Mutton in green gravy)

This mutton hara masala is our family favorite, hope you gonna love them too.

⇒ CLICK HERE FOR WRITTEN & PRINTABLE RECIPE

 

Here is Video Recipe

Indian style Kheema Masala Recipe (Minced Meat Masala)

Indian style Kheema Masala Recipe (Minced Meat Masala)

My favorite thing about minced meat is it gets cooked soo easily. Very simple and most aromatic Kheema Masala is a best pair with any bread/Rice and one of the winter favorite here. Very simple preparation require to make this kheema masala. I used to add this recipe in my menu plan very often since they can be put together very easily and they are sooo delicious too.

I have used beef kheema here, you could use mutton/chicken kheema instead. Rest of the ingredients are very basic Indian masalas. It goes very well with bread like Bhatura, Steamed bun, Lacha paratha, etc or your choice of Rice.

Indian style Kheema Masala Recipe (Minced Meat Masala)

I used to buy meat chunk with less fat and ask the butcher to mince for me. Because, if you are buying already minced one, they will add more fat to it. Or else you can mince yourself if you own a meat mincer.

Hope you will try the recipe and lemme know the feedback.

Click here for the recipe!

Kerala style Mutton Kurma (Mutton in coconut and cashew gravy)

Kerala style Mutton Kurma (Mutton in coconut and cashew gravy)

Mutton/lamb Korma is one of the most popular side dish in India, but the method and style of preparation varies from home to home. Coconut and cashew gravy makes this dish so rich and aromatic spices gives so much flavor at the same time.

Like other curries , we don’t use red chili powder in the kurma. Green chili and black pepper gives the hot kick and you can adjust them as you prefer.This recipe is from my sister and taste of  – Kerala porota and mutton kurma combo she used to make still there in my mouth. They very well go with ghee rice, batoora, Parathas  , vellayappam and chapathis too.

This recipe was there in the draft for very long time. I was busy with shifting to new house and some back-end work is going on to make my precious space better for both my readers and myself. Hope I can finish them at earliest.

Do try this recipe and lemme know your feedback. Hope you will love it as much as we do.

⇒ Click here for the Recipe!

 

Thenga aracha chemmeen curry (Malabar style Prawn curry)

Thenga aracha chemmeen curry (Malabar style Prawn curry)

Prawn curry made with thick and yellow coconut sauce – a perfect Kerala delicacy, with Kannur’s own pathil (rice pancake) is all we want to feel homely. That creaminess of coconut, aromatic spices and kick of red & green chilies at the same time – do I need to say more???Its finger licking good and it can’t be easier than this. Ehh the next day, the earthen pot in which prepared this chemmeen curry I licked as washed  😉 Yea it enhances the taste as it sits. So be sure to make extra quantity.

Prawns/shrimp is both of us favorite, in fact all seafood are our favorite ;-)..), unfortunately we won’t get anything from sea as fresh as we get back home!! Here we are getting satisfied with all those cold water fish, those fish are nowhere near to what we get in Kerala and UAE.We get all types of frozen fish, but rarely I put my hands on them!!

You wondering from where I got these prawns?? I packed some when I came from home😉!! Not soo much…..less than a kg after cleaning! I packed these kind of items in frozen bag. I would not have brought all these items if hubby accompanied me. He used to ask What you will do if they ask you to open and show?! I used to be like what is the big deal, I am carrying some eatables – not a bomb or something!!! Whatever I argue, he wont allow. But now guess what, he was like ha now you go home every 2 to 3 months and bring all these goodies 😁haha!   Thenga aracha chemmeen curry (Malabar style Prawn curry)

Coming back to the chemmeen curry, they can’t be easier than this guys and taste is something which you must try and see. It’s that good, and I am sure you will end up licking your fingers. Goes very well with anything like rice, pathiri, chapathi, Kalathappam etc….

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Rajma Masala (Kidney bean in coconut cream)

Kidney beans in aromatic indian spices and coconut cream is one of our way to enjoy vegetarian dish which appear on our dinner table at least once in a week. I make sure those beans/lentils are included in the menu while I am planning for the week. This creamy kidney bean curry we loves to enjoy with white rice, putt (Kerala steamed rice cake) or any Indian bread

Being a non veg fan, vegetarian dishes are accepted rarely by my man here. But this rajma masala is both of us favorite.If I am making this curry for the dinner with putt, that day is a peaceful day for me….once I soaked this in the morning, curry will be ready in no time and there is no such effort for making Putt as well. We ladies always look for easy and delicious way to cook right??? Here is one among them!!!

⇒Click here for the Recipe!

Garlic Butter Baby Potatoes

Garlic Butter Baby Potatoes

How do you like to go for grocery shopping?? Me….like to go alone,without hubby accompanying me!! Especially when going to farmers market. I love to roam around looking each and every items – simply enjoy bargaining 😉 and seeing competition among the fellow farmers. And now he is happy that I don’t bother him for buying groceries and I am the happiest he is not coming with me to make hurry burry grocery shopping!

Last week when I went to buy vegetables, the lady from whom I usually buy root veggies, she took out one small packet of freshly harvested baby potatoes and showed to me. It was soooo fresh and cute,even there were no skin on it, first time I was seeing such fresh potatoes and I couldn’t resist buying that. They were not displaying it, only giving to the people who is coming and asking for it. Lovely lady showed it to me, since last couple of times I was getting root veggies from her.

I was so excited to cook those and started thinking what to make with those cuties from there itself. I don’t want to load them with all lots of spices. First thought of boiling and having with salt and pepper, finally enhanced it with garlic butter. Those pan seared babies, Dipping in source cream was soooooo delicious and finger licking.

This is a simple recipe, makes excellent snack or a side for your dinner. Not soo fancy, yet delicious, you can put together easily and loved by kids and elders alike.

 Click here for the Recipe!

Meat balls in white creamy sauce

Meat balls in white creamy sauce

During early days of my culinary journey, I had a lot of disastrous cooking experiments.I used to make only usual classic Indian dishes in which I was comfortable. The thing is I was least bothered about cooking area till I came to tashkent. When I became the head of home making department, started learning more about cooking.During that time, used to make skype calls back home even for soo basic things and google as well came for my rescue (Still it does). Mom,sis and sis in law guided me and now guess what???I started giving them recipes and tips ;). Haha I really didn’t mean that I became super cook, of course they are more experienced, now I have more ideas about what each elements and measurements makes difference in each dishes & cuisines and easily can twist to family taste and preferences. Now started using new ingredients & tastes which I was not grown up with!!

As someone said experience is the best teacher, my trial and error experiments gave me confidence for trying new new recipes out of my comfort zone. Minced meat is one of my favorite ingredient, I used to make many variety and styles of dishes with this. Meat is hubby’s favorite item too. But he likes our Indianish preferably Kerala dishes always. I used to get bored with same kind of taste and he agreed to have something different from our usual niche once in a week for main meal.

This meat ball with creamy sauce is soo comforting and goes very well with rice , any bread of your choice or mashed potatoes too. Not loaded with sooo much of spices, cute little pan seared balls paired very well with this simple creamy sauce. Very simple recipe, easily available ingredients with three small steps – make meat balls, pan fry it, whip up the sauce and mix the fried meat balls and you are ready to go. We served it with boiled basmathi rice and once had with Multi Layered Indian Flat Bread too.

Hope you will like as much we did, don’t forget to give the feedback.

⇒Click here for the recipe

Chicken Korma/Kurma with Almonds & Sesame

Chicken Kurma Korma with almonds and sesame

Chicken Kurma/korma is one of the famous and widely prepared Indian side dish, thick gravy based curry…..loaded with aromatic Indian spices. Style of preparation varies from region to region. Which is usually served with any Indian Bread or white rice. Whenever we prepare kurma, we will end up by licking fingers. They are soo delicious.

This version of Kurma is super easy and made of yogurt based gravy, Almonds and sesame gave thickness and nuttiness to the Korma. Lots of green chilli used to give that hot kick to the Kurma. Garam masala and powdered cumin gave fantastic Indianish aroma. There is no usual sauteing kind of stuff in this kurma except for the onion frying. Just take all the ingredients together and slowly cook to the perfection without adding any water!!!Moisture from chicken and yogurt helps to tenderise the chicken.

Ever since I got this recipe from Fox life TV show “Food Safari”,  I added this to our weekdays dinner menu with little changes. They are soo easy and delicious.Anyways, lets see the recipe…. enjoy cooking!!

Click here for the Recipe!

French Salad (Francuski Salat)

Fransuski salat (French Salad)

French Salad is one amongst many salads we usually order from restaurants during our weekend dinner out!! Its called ‘Francuski salat’ here and I fell in love with this salad ever since I tried from restaurant here. When I put my hands on making this salad in my kitchen, of course I must share it here, so that you guys also can try it out!!!

Match stick sized veggies and cooked meat which is coated with simple dressing – Mayonnaise and topped up with crunchy fried potatoes. Yes those crunchy potatoes are my favorite part of this salad and I am happy if I get only this salad, lipioshka (Uzbek local bread) and lemony sugary black tea. Why can’t this salad make a light meal with lipioshka??! You have your fiber and nutrients loaded veggies, protein from beef and bread gives the carbs and ending with lemon tea!!! Isn’t that a perfect light meal??

 

If you have your veggies cut perfectly into match stick sized/ thinly as possible…. your salad is ready!!I hope you will enjoy this as much as we do!! Lets see this super simple Francuski Salat recipe…

 

⇒Click here for the Recipe!

 

Indian Butter Chicken (Murgh Makhani)

Indian Butter chicken (Murgh Makhani)

Butter Chicken  is most of us favorite side dish order when we visit restaurants. But how about someone like me who stays abroad and limited options of Indian restaurants!? Yes, home cooking is the only option. And getting restaurant like food at home it self make our loved one so happy. So here is a mouth-watering Restaurant style Butter Chicken recipe with oven grilled chicken.

Butter chicken is an Indian side dish, cooked in mildly spiced cream and tomato based gravy with chicken cooked in Tandoor(clay oven),grilled in oven or pan-fried. Mostly served with tandoori roti/Naan or any other Indian bread like Layered Paratha , Chapathi or any bread of your choice. I served this finger licking Butter chicken with Onion paratha, which was also a delicious combo.

You can use left over tandoori chicken after a barbecue party or can make the chicken ready a head of time. Keeping chicken to marinate over night makes chicken more flavorful and tender.

 

⇒cllick here for the Recipe.