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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 bread, Rice, malabar kalathappam .kerala paratha, pathiri etc…
This mutton hara masala is our family favorite, hope you gonna love them too.
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.
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.
Official winter day starts from today here in Uzbekistan, Yes December 1st! (as we say Mansoon starts on first of June in Kerala). Tashkent is getting colder day by day, there is nothing so comforting than a bowl of hot soup on these evenings to get cozy. Sipping each spoon of this simple and flavorful soup make you warm from inside. Ladies, you will love making this because your kitchen will be less messy too ;-).
Since there is no addition of thickeners, the soup is so light and clear. Use whatever veggies you have in your pantry. Making chicken meat ball is super easy too. Meat ball soup is very common here in Tashkent, every house holds prepare them very often. They call it Soup Tefteli (means meatball soup). Meatball clear soup and Mastava (another Uzbek special soup) are very commonly available in most of the Uzbek national food restaurants and cafes. As I told veggies may vary, hence slight flavor difference. I have couple of Soups recipe on blog! Get them HERE
It doesn’t take much time to prepare and if you have some bread on the side, it will sort out your dinner for the day! We served it with some Cheesy garlic bread.So make this soup and get warmed.
Dolma is one of the very popular dish in Central Asia, Eastern Europe and middle east. Grape leaves stuffed with meat and rice filling, lightly spiced and cooked to perfection. Other veggies like Zucchini, bell pepper, cabbage, eggplants are also used instead of grape leaves. I became fan of Dolma after coming to Tashkent. All these years, from UAE, I never dared to taste Dolma, somehow in my mind that was some weird snack, which is not suitable for my taste buds.
Once my friend here brought me piping hot Uzbek dinner, two types of Dolma (with grape leaves and bell pepper Dolma) and Uzbek Samosa and some sweets. When I opened the box first I saw was grape leaves Dolma. My face became 🙁 immediately. Hubby started eating that one after another. I just looked at him and asked – is it that tasty you are enjoying it like anything??! In my life, first time I tasted Dolma on that day!!! Since then I decided never prejudice anything as I did with Dolma!!! Sorry Dolma for underestimating you 😀
I was waiting for summer to get fresh grape leaves. You can also use canned vine leaves which will be available in most of the Middle eastern/Asian stores. You can also get them online.
Filling can be adjusted as per your family preference. It can make without meat for Vegetarian/vegan version. Carrots, minced cabbage, mushrooms etc can also be used. There is no strict rules how the filling should be.
I cooked Dolma with Chicken stock which I had in my fridge. It definitely enhanced over all flavor. Dolma with dollop of sour cream were sooo good, as we enjoyed it for our Iftar. It can be used as snack/appetizer or serve it as your dinner.
If you had pre-judged Dolma as I did, I strongly recommend you to try this at least once. Lemme know how you enjoyed them.
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 othercurries, 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.
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!
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, Kalathappametc….
Do you know why I love minced meat?! They are so versatile and gets cooked easily. Throw in some simple ingredients and you are good to go. This easy filling which I made is very delicious and can have by its own, or side to any other bread or even rice.
When I asked hubby to get spring roll sheet,he bought a bunch of lavash. I wanna use up those, hence decided to try this way. It didn’t go wrong. light crispy exterior and flavorful and juicy meat paired very well. You can also use your Home made pastry leaves or Store bought spring roll sheet. Making simple Crepes and fill this minced meat masala would be great idea too. Make a big batch and freeze it…Isn’t that so cool?!
If you are not in a mood to make rolls with minced meat you have in your freezer, why don’t you try Meat balls in white creamy sauceor you want something Indianish?! Here isKheema Dhal recipe which is very delicious!Lahmajoonwould be another best option too!!!
Lets see how this simple, yet delicious Minced meat Lavash roll is prepared.
Who doesn’t like to cook one pot meal for week day dinner?? And today I am with incredibly healthy and delicious one pot dish – Buckwheat plov/pulav/pilaf/plof whatever you may call it. There are a lot of variations of plov, it varies from countries to countries and even kitchen to kitchen.
Buck wheat is something I see a lot in the super market here and not dared to take it. I never had it before. Hubby used to say he had it a lot from college and hospital canteens here. It’s a staple food of Russians and used very widely here as well.
One fine day I was brave enough to buy it and try making our dinner with it. I had no clue how it tastes and to cook as well.Googled to find the solution and found that cooking method was more like rice.
It has a nutty taste and I completely loved its taste and texture. My decision to give a break to usual rice and chapathi with super food buckwheat was complete success.A great gluten-free alternative to wheat. Now one more dish added to our week day menu!!!! I used chicken to make it complete meal, you can use other meats or shrimps as well.
Here is the healthilicious buckwheat chicken plov recipe.
Health Tips :-
buckwheat helps to improve heart health by lowering cholesterol and blood pressure.
buckwheat is enriched with antioxidants.
They are low in glycemic index and helps to prevent diabetics.
This super food is rich in vitamin and minerals.
buckwheat is gluten-free as well.
Buckwheat groats – 2 cups (Roasted)
Oil – 2 table spoon
Onion – 2 big
Carrots – 2
Garlic – 3 to 4 cloves
Cumin – 1 tea spoon
Crushed pepper – 1 to 2 tea spoon (as per taste)
Chicken – 400 g
Ginger garlic paste – 1 1/2 tea spoon
Pepper powder – 1 tea spoon
Lemon juice – 2 tea spoon
Salt – to taste
Marinate the chicken with ginger garlic paste,pepper powder,lemon juice and enough salt and keep aside for minimum 30 minutes.
Boil water in a deep bottom vessel, and add washed buckwheat into it with enough salt. When the grains 80 percent cooked, drain off the water by dumping into a colander and keep aside.
In another deep bottom pan heat oil,splutter the cumin and add in marinated chicken and fry until just chicken lightly browned.
Then add in finely chopped onion, grated garlic and Julienne cut carrots and saute well. Add in salt and crushed pepper, close the lid and cook until onion and carrot became soft and chicken almost cooked.
Now add the cooked buckwheat into the chicken mixture and mix really well. Close the lid and cook for another 5 to 6 minutes in low flame.
Serve buckwheat plove with yogurt and cucumber raita.
Tips & Tricks :-
If you have unroasted buckwheat,simply dry roast it in a pan for 4 to 5 minutes or until golden brown color.
Make sure not to over cook the buckwheat, it may become mushy.
Use your choice of meat or prawns instead of chicken.
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 withMulti Layered Indian Flat Breadtoo.
Hope you will like as much we did, don’t forget to give the feedback.
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!!