Spicy and Tangy Mutton Fry in 30 mins

This recipe , which I have tried is one of the easy-peasy mutton recipes that I have ever made. Mutton has a bad name for being too difficult to cook and most novice cooks avoid cooking this delicious item.
However this recipe that I will give today is sure to turn heads of any one tasting this heavenly recipe.

This is one of my comfort food, the best thing about the recipe is how quick it cooks.

There are 2 basic steps to cooking this dish,
1. Boiling the Mutton
2. Frying the Mutton.
The ingredients required for the step are different so I will go by the way you should prepare it.

Spicy and Tangy Mutton Fry

Prep time- 10-15 mins  Cooking Time - 30 mins
Makes : Mutton Side for 2-3 people


STEP 1- Boiling the mutton

INGREDIENTS:

1.  500 gms mutton cut into small bite size pieces
2. 2 tablespoon oil 
3. 1 tablespoon whole garam masala( 1/2 inch darchini. 2 bayleaves, 2 cloves, 2 cardamom)
4. 1 onion chopped roughly
5. 1 tablespoon ginger garlic paste
6. salt(according to taste)
7. 1/2 teaspoon haldi powder
8. 1 and 1/2 cups water
9. 1 pressure cooker

METHOD: ( for Step 1)

1. Heat the pressure cooker and add oil to it.
2. Add the garam masala.
3. When fragrant add the onion and ginger-garlic paste. Fry for 1 min.
4. Next add the mutton. Fry for 1 min.
5. Now add the salt and turmeric. Mix well. fry for 30 secs.
6. Lastly add 1 and 1/2 cup water (preferably hot water).
7. Now put the lid of the pressure cooker and let it whistle 8-9 times.
8. Let the pressure cooker open on its own.
9. Meanwhile lets prepare for Step 2.

STEP 2- Frying the Mutton

INGREDIENTS:

1.  2 tablespoons of Butter
2. 6-7 cloves of garlic
3. 1 teaspoon whole pepper
4. 1/2 teaspoon cumin seeds(jeera)
5. 8-9 curry leaves
6. 2-3 sliced chillis
7. 1 teaspoon coriander powder(dhania)
8. 1/2 teaspoon chilli powder (according to taste)
9. 1/2 teaspoon cumin powder(jeera)
10. 1/2 teaspoon garam masala powder
11. Chopped coriander leaves, a small bunch (optional)
12. 3 tablespoons of lemon Juice.
13. Onion rings to garnish

METHOD:

Take the garlic, whole pepper and cumin seeds in a pestle and coarsely grind it.

 It should be somewhat like above picture.

1. Open the lid of the pressure cooker and check the mutton. It should be melt-in-the mouth type. It is ABSOLUTELY NECESSARY for the mutton pieces to be very well cooked. If the mutton pieces are not perfectly cooked put the pressure cooker on the flames again and give 2-3 whistle more. If there is excess water, put the pressure cooker back on the gas and let it boil till only some juice is left.Now lets go to the final step...
2. Heat the butter in a wide mouthed pan and add the above mixture of garlic, pepper and cumin.
3. Fry it for 2 seconds.
4. Add chilli slices and curry leaves. Fry it for 5 seconds till a nice yummy smell comes out.
5. Now add chilli powder, cumin powder, coriander powder and garam masala powder to the oil. Stir for 10 seconds.
6. Add the mutton in the oil. Fry for 2-3 mins till oil leaves the mutton.
7. Switch off the flame.
8. Add lemon juice (it is a must for the tangy flavour) and coriander leaves.
9. Give a quick stir and serve it with onion rings and rice or roti or parathas...

I can assure you that this recipe will become your favourite mutton recipes of all time. The spicy and tangy melt-in-the mouth mutton pieces will forever  remain in your memory.

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Super Easy Vegetable Biriyani...in 30 mins

What to cook is the biggest challenge for women who have to cook meals everyday for their family. They are in charge of the nutrition, health and taste buds of the entire family. Most of the food that tastes good are not healthy. So what to cook today??

When questions of health arrive in my mind, I cook vegetarian dishes. As a pure non-veg I never took Vegetarian cooking seriously, until God decided to let me experience this style of cooking. I made friends with some amazing Vegetarian cooks, who made me wonder how vegetables turned so tasty with combination of simple ingredients.

Today I will share a recipe, taught by my friend Srinitha Munugala...in one word, this recipe is just "AMAZING!"
Super-easy, super-quick, super-tasty, super-healthy and "supercalifragilisticexpialidocious'!

Vegetable Biriyani in 30mins (Actually it takes less than 30 mins)
Prep-time: 5-7 mins  Cooking Time: 20-25 mins
Makes Biriyani for 2-3 people

INGREDIENTS

1. 2 cups washed Basmati Rice (here I want to mention that the quality of Biriyani depends a lot on the rice used, so if you want good Biriyani, use good quality Basmati rice)
2. 1 cup of chopped vegetables of your choice ( I used 1 carrot, 2 beans, 6 mushrooms, 2 babycorns, 1 tablespoon peas)
3. 1/2 cup boiled Nutrella chunks (optional)
4. a bunch of Mint Leaves
5. a bunch of Coriander Leaves
6. 1-2 green Chillis
7. 2 medium onions sliced
8. 1 tablespoon ginger-garlic paste
9. 2 medium tomatoes chopped
10. 1/2 inch stick of cinnamon (darchini)
11. 2 cloves
12. 2 cardamon
13. 1 bay leaf (tej pata)
14. 1 mace ( javitri) (optional)
15. 2 star anise (optional)
16. 1 teaspoon chilli powder
17. 1/2 teaspoon garam masala powder
18. salt according to taste
19. 1 tablespoon oil
20. 1/2 tablespoon ghee

METHOD

1. Take a heavy bottomed pressure cooker.
2. Heat the cooker, switch off the flame and add the oil and ghee.
3. Now add the cinnamon, cloves, cardamom, bay leaves, mace and star anise.
4. Switch on the gas on medium flame, fry lightly till it is fragrant. Be careful not to burn the whole-spices.
5. Add slices onions and stir fry till it turns soft.
6. Now add the ginger-garlic paste. Fry till raw smell goes away.
7. Now add the mint and coriander leaves. Fry.
8. Now add the chopped tomatoes. Fry till tomatoes become soft and mushy.
9. Now add the chopped veggies and Nutrella chunks. Fry till a nice smell comes out of the mixture.
10. Now add chilli powder, salt and garam masala powder. Fry for some time.
11. Now add 2 cups of rice and 3 cups of water. ( Do not mess with the rice- water proportions)
12. Take out the siti of the pressure cooker and cover the lid of the pressure cooker upside down. 
13. Keep the rice 5 mins on high flame and then lower the flame and cook for 10 mins.
14. Now keep checking so that the rice doesn't burn below.
15. If you see the rice has still not cooked and the water has dried up add half cup of water by sprinkling it on top.
16. When  the rice gets cooked, turn off the gas and let it sit for 5 mins before serving.
17. Fluff up the rice and serve with raita or chicken fry or fish fry or any side you want.

Served with raita , this makes a complete meal.

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Chicken Biriyani, in 30 mins...

This post of mine, is one of my favourite recipes, of all times. Can you believe that you get a plate full of steaming Chicken Biriyani in about 30 mins!

I generally choose this recipe on lazy weekends, when the family wants good food, and you want REST!!!! Trust me this is such a good and hassle free recipe, that you are bound to fall in love with it.

This recipe is a less spicier, less oily, lighter and easily digest-able version of the famous Hyderabadi Biriyani. Thus its tasty, healthy and delicious... The only thing is you will have to shop the ingredients before-hand!! No cheating on that buddy...:D

Now lets straight go into the recipe.

Easy Home-Style Biriyani
Prep time- 10-15 mins  Cooking Time - 30 mins
Makes : Biriyani for 3-4 people


INGREDIENTS

For the chicken marination:

1. 500-600 grams of medium sized chicken
2. a bunch of Mint leaves
3. a bunch of Coriander leaves
4. Chopped Chillies ( amount is according to taste)
5. 2 tablespoon ginger-garlic paste
6. 1 tablespoon Chilli powder
7. Salt according to taste
8. 1 tablespoon jeera powder
9. 1 tablespoon coriander powder
10. 1/2 tablespoon turmeric powder
11. 1 inch stick of Cinnamon (Darchini)
12. 4 cloves
13. 3 cardamoms
14. 1 mace (javitri)
15. 1/2 teaspoon peppercorn (Gota Gol Marich)
16.  2 bay leaves (tej pata)
17. 1 cup thick dahi
18. 3 tablespoons oil

For the Rice:

1.  3 cups of Basmati rice ( soaked for 30 mins)
2. 1 tablespoon oil
3. 1/2 teaspoon ginger-garlic paste
4. 2 bayleaves ( Tej pata)
5. Salt

 METHOD

For the Chicken:

1. Marinate the chicken with all the ingredients listed under chicken marination and keep aside.

For the Rice:

1. Boil water  in a pot and add 1 tablespoon oil, 1/2 teaspoon ginger-garlic paste, salt and 2 bay leaves.
2. Pour soaked rice into the boiling water and boil it till the rice is 50 % cooked.( that will be when you can break the rice with your finger, but it is not fully cooked)
3. Strain it and keep aside.

 Layering:

1. Take a pressure cooker, heat it and switch it off.
2. Add 2 tablespoons of ghee in it, let the ghee melt, put all the chicken on the ghee, smooth it with a spoon.
3. Now add the rice on top of the chicken.
4.  If you have food colour  and want to add it, take 2 tablespoons of curd in a bowl, add a pinch of food colour, and 4 tablespoons of rice in the curd. Mix well and keep the coloured rice in a corner on top of the white rice.
5. Take out the rubber from the lid of the pressure cooker.
6. Cover the pressure cooker with a clean kitchen towel, and put on the lid, without the weight(citi) and the rubber.
7. Switch on the gas, high for 5 mins and then low for 25 mins.
8. Keep it for 2 mins after that and then open the Lid.

 

Your fragnant and super yummy biriyani is ready... Serve immediately with any gravy item or just raita.

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The Basic English Pound Cake

The Basic English Pound Cake, it is the king of all cakes. This is the cake which women of all generations have tried of bake, once in their lifetime. It is a wonderfully moist, buttery and rich cake, with a lovely golden crust.

Pound cake was the first cake that I baked, solely because it is extremely easy to make, and the result is - sheer delight.

There are two things one must remember , ONE; all ingredients used in this cake should be at room temperature; TWO; you have to exactly follow my instructions of mixing, as that will give you the CAKE you always dreamt of baking.

The Basic English Pound Cake Recipe

Prep time: 15-20 mins, Cooking Time: 40 mins
Makes : 1 loaf of pound Cake, enough to feed 6-8 people

INGREDIENTS

1. 2 large Bowls
2. 3 Eggs at Room temperature
3. 3 Tablespoons of Milk, at Room Temperature
4. 1 and 1/2 Cup Sifted cake flour ( Sift means you pass the flour through a sieve)
5. 1 Cup Normal Sugar ( Don't use powdered sugar)
6. 1 Teaspoon Baking Powder
7. 13 Tablespoons of butter at room temperature OR  white oil. ( You can use butter or oil, butter gives the cake a more buttery flavour, but many times if I don't have so much butter at home I use oil, you will hardly see any difference)
8. Electric or normal whisk.

METHOD

1. Preheat your oven to 180 degree centrigade.
2. Butter or oil a Cake pan. (whichever shape you like)
3. Mix the dry ingredients ( flour, baking powder, sugar) in Bowl no 1. Mix well.
4. Mix wet ingredients ( beaten egg, milk, vanilla essence) in Bowl no 2. Mix well
5. Now mix the butter OR oil in Bowl no 1. Mix well
6. Now pour half of the egg mixture in Bowl no 2, to Bowl no 1. 
7. Mix on low speed, till the dry ingredients moistened.
8. Beat the ingredients in Bowl no 1. for 1 min more to develop the cake's structure.
9. Scrape down the sides of Bowl no.1
10. Now pour half to the egg mixture in Bowl no 2. to Bowl no 1.
11. Beat for 30 seconds.
12. Scrape down the sides and the bottom of Bowl no 1.
13. Pour the remaining egg mixture to bowl no 1.
14. Beat for 30 seconds.
15. You should get a smooth batter, like a Dosa Batter.
16. Pour the batter into your cake pan.
17. Place the cake pan in the microwave or OTG and set a temperature of 200 degrees in the convection mode.(Remember to use only CONVECTION mode, and not combination cooking, the convection mode will help the cakes to be perfect)
18. Bake it for 35-40 mins.(If you are a new user, set your oven time to 35 mins first and take out the cake to check its doneness after 35 mins. If you poke a toothpick in its center, it should coume out with a few crumbles, which means you need to bake it further for 3-5 mins. If the toothpick comes out clean stop baking. baking more will make your cake dry. Try and test the timing in your own oven. If the cake is undercooked even after 40 mins, bake it further for 2-3 mins depending on how raw it is)
19. Remove the cake from the oven and let it cool.

This cake tastes super good with a cup of hot steaming tea, or coffee. 

Enjoy!!

Did you love/like this super easy recipe? If so, kindly leave a comment below. Give me suggestions if you want to, or let me know how your English Pound Cake turned out.

Happy Baking!!!

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Super Easy Sweet Nothings

This is one of the easiest recipes one can make. The credits of this recipe goes to Vidya Tatepalli, my next-door neighbour and friend. She taught me how to make this, super easy, yet awesomely tasty sweet dish.

This dish can be made for guests, for kids or elders. It is nutritious and tasty.

Prep time: 30 mins  Cooking  Time: 0 mins
Makes : Dessert for 6 people


INGREDIENTS:

1. 6 Bread Slices , with edges removed ( You can use lightly toasted bread if you want)
2. 6 teaspoons of Chopped nuts( your choice)
3. 6 Teaspoons of Jam
4. 3 cups of boiled and cooled milk
5. 2 tablespoons of Custard powder
6. Sugar to taste
7. Tooti frooti, to garnish.

METHOD:

1. Soak the chopped nuts with 1-2 tablespoon of milk.
2. Take 1 cup of milk and add sugar to your taste.
3. Apply jam on each bread slices.
4. Lightly soak the bread in the sugared milk. Take care not to soak too much or it may break.
5. Place each bread slices on your palm, squeeze out the excess milk, put some chopped nuts in the middle and pull in the edges to make a small ball of bread.
6. Now you have 6 bread balls.
7. Put these balls in the fridge and let it cool.
8. Meanwhile, mix 2 tablespoon of milk to the custard powder and make it into a paste.
9. Boil the remaining milk in a pan  and add sugar to it.
10. Now slowly add the  custard mix and mix well so that no lumps are formed.
11. Let this cool.
12. Now place 1 bread ball in a bowl and pour the cooled custard over it.
13. Garnish with Tooti Frooti, or any toppings of your choice, nuts, fruits, chocolate pieces or syrup,honey, cherries and ice-cream.
14. Keep it in the fridge and serve it chilled to the guests.
15. Enjoy!!!

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Easy and Classic Banana Bread

Have you ever given a thought of baking your own bread? What is the first thing that comes to your mind? You think, Bread needs yeast, I don't even know how yeast looks.

Here comes the amazing fact, this banana bread, doesn't need yeast, moreover, baking bread at home not only gives you the opportunity to bite into the freshest bread piece but fills your house into such yummy scent...it is just a moment worth drooling over. On top of that, this banana bread is so tasty, you will bake another loaf within a month.

I think I have given you enough reasons to put on your baking gloves, but here is one more reason for loving this classic recipe all the more.

We all, at some point of our life, face OVER-RIPE BANANAS. The best thing we do is, throw it away. However this recipe is based solely on over-ripe bananas, ones which no one wants to have, and they get turned into such yummy pieces of delight, everyone pours onto it.

You can bake this in any steel or aluminium pan, I have a loaf pan so I used it to get the professional  look...

This banana bread falls in the category of QUICK BREADS, as it is very easy to whip. All you need are two bowls...one for wet and the other for the dry ingredients.
Once you combine the two...it gives you the most easy Banana Bread Mix which can easily impress anyone.

When the Banana Bread is baked, the golden brown crust is amazingly crisp, but if you store it, the crust turns soft, however the delicious moist texture of the bread and the mouthwatering sweet flavour remains intact.

Easy and Classic Banana Bread

NOTE: This bread requires 55-60 mins to bake, when you can sit and relax. The preparation times is around 15-20 mins, this is the time you work, so I decided to add this into my blog as the effort you give is for 15-20 mins.

 Prep time: 15-20 mins  Cooking Time : 55-60 mins
Makes: 1 Loaf of Banana Bread enough for 6-8 people


INGREDIENTS

1. 1 (9x5x4 inch) loaf pan ( you can take any pan)
2. 2 large bowls
3. 1 and 3/4 cup normal flour
4. 1/2 cup butter, melted and cooled
5. 1 cup normal sugar ( Don't use powdered sugar)
6. 2 eggs
7. 3 ripe bananas, mashed well
8. 1 cup roasted walnuts or cashews ( Must)
9. 1 tablespoon vanilla essence
10. 1 teaspoon baking powder
11. 1/4 teaspoon baking soda
12. 1 teaspoon cinnamon powder ( Dalchini)

METHOD

1. Preheat your oven to 180 degree centigrade.
2. Oil and flour a Loaf pan ( any size)
3.  In Bowl no. 1 combine, flour, sugar, baking powder, baking soda, cinnamon powder and nuts.
4. In Bowl no. 2 combine, mashed bananas, butter, eggs and vanilla essence.
5. Mix Bowl no. 2 ingredients to Bowl no. 1.
6. Lightly fold with a rubber spatula.
7. Don't over mix, it doesn't have to be smooth, just the dry ingredients and wet ones should mix together.
8. Pour the batter into the loaf pan.
9. Bake until golden brown and a toothpick inserted in the center comes out clean, ideally for about 55 to 60 mins.
10. Let it cool.

Makes yummylicious slices of sweet banana bread, which can be eaten with steaming cup of tea or coffee. Give it to your family and friends and children and see faces lighten up.
Happy Cooking!

Did you love/like this super easy recipe? If so, kindly leave a comment below. Give me suggestions if you want to, or let me know how your Easy and Classic Banana Bread turned out.

Happy Baking!!!

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Super Easy and Sinfully Tasty Chocolate Croissant Recipe

On Lazy weekends, when the heart craves for something GOOD, but hands revolt against taking up mammoth food assignments, this super easy and SINFULLY tasty CHOCOLATE CROISSANT comes to your rescue.

Absolutely a crowd winner, this Croissant is something that will delight everyone's taste buds. Making Pastry Dough is fun but very time consuming, so I prefer store bought Puff pastry Sheets, which makes my life easy.

This Recipe requires 3 ingredients , yah!!! Yes, only 3.

I used Store bought UNROLL Puff Pastry Sheets, which , I got at a store close to my house, it is from a brand called UNROLL, you can visit their page on https://www.facebook.com/Unroll.in .These puff pastry rolls are cheap, and makes yummy puffs, so I like them.

However you can use any puff pastry sheets you get.

Coming back to the Star of Today, The Chocolate filled Croissants are mini in size but they finish in a jiffy. However super easy to make and sinfully tasty...you will be wowed once you finish making a batch.

Super Easy and Sinfully Tasty Chocolate Croissant Recipe


Prep time: 15-20 mins  Cooking time: 15-20 mins

Makes: 16- 18 Chocolate Filled Croissants

INGREDIENTS

1. 1 Puff Pastry Sheet, Thawed.
2.  1/2 Cup Choco chips or chopped chocolate
3. 1 egg

METHOD

1. Preheat your oven to 180 degrees centrigade
2. Beat the egg and keep it aside
3. Lightly flour your work surface and unroll the puff pastry sheet.
4. Cut it first into rectangles, then each rectangle into 2 triangles

1. Now place 1-2 teaspoons of choco chips on your triangles
2. Then start rolling the triangle from the wider end.
3. Once done, taper the end and curve a little making it into a crescent shape.
4. Prepare a baking pan with a baking sheet on top of it.
5. Place each croissant seam side down on the baking sheet.
6. Remember to keep some gap between two, as it may stick.

1. Brush the Croissants with some beaten egg, called egg wash ( Must)
2. Refrigerate it for 2-3 mins
3. Pop it in the oven
4. Set the temperature to 200 degrees centrigade, for 16 mins ( for 7 mini croissants)
5. Bake till Golden

Your Chocolate Filled Croissant is ready to be eaten with a steaming cup of coffee.

Make them any day, anytime and watch faces smile, and hearts melt. You can serve this at parties, or potlucks, or enjoy it alone on moody days.

Did you love/like this super easy recipe? If so, kindly leave a comment below. Give me suggestions if you want to, or let me know how your Super Easy and sinfully Tasty Chocolate Croissants turned out.

Happy Baking!!!

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