Delish Mutton Stew

Ingredients

2 Pounds Mutton
2 Tblsp  ginger, finely chopped 
2 Tblsp  garlic, finely chopped
10  green chillies slit
1 tsp pepper
2 sprigs of curry leaves
1 medium size potato
1 Large onion, thinly sliced
1 - 1 1/2 cup thin coconut milk
3/4 thick coconut milk
4 cardamom
2 cloves
2 Bay leaves
1 cinnamon stick
6 -8 pepper corns
Salt to taste

Directions

1. Pressure cook mutton with ginger, garlic, chillies, pepper and salt for about  30 -45 minutes in 1/2 to 1 cup water.


2. Then cook the mutton uncovered for another 10 minutes.


3. Cut the potato into cubes ( skin removed)  and cook the potatoes in little water in the microwave for 7- 8 minutes


4. Heat oil in a pan. Add cinnamon, cardamom, cloves, bay leaves. Saute for 30 sec. Add onions and curry leaves till it becomes transparent.


5. Add the mutton mix, curry leaves and potato all at once. Stir gently. Now add the thin coconut milk. Cook uncovered for 10 - 15 minutes in medium heat.


6. Reduce to low heat and add thick coconut milk. Let it cook for 3 to 4 minutes. Add some curry leaves and then stir gently.


Serve it with Kerala Appam.


Bon Appetite :)    

Easy to Make Egg Curry/ Roast

Ingredients

6 eggs, boiled, peeled and halved
1 large onion
2 tomato ( medium sized)
5 chillies
2 tsp chilly powder
1/2 tsp turmeric
1 tsp coriander powder
1/4 cup water
1/4 tsp garam masala.
3 tblsp vegatable oil
10 curry leaves

Directions.

1. Cook the egg in boiling water for 15 minutes. Tip: Add Salt to the water so that the eggs doesn't break.


2. In a pan, add 3 tblsp oil.  Add onions and Saute until transparent for 5 to 6 minutes.


3. Add chillies and curry leaves. Saute for 1 minute. Then add sliced tomatoes.


4. Saute the tomatoes until they all blend together and the oil starts to see from the sides of the pan.


5.  Add chilly powder, turmeric powder and coriander powder. Saute for 2 minutes. Reduce the heat to medium low.Add 1/4 cup water. Let it boil. Add salt according to your taste. Add the eggs and stir for 1 minute.


6. Add garam masala at the end. Stir gently without breaking the eggs for  another 2 minutes.


Serve it with roti or poori :)

Easy to make Nadaan (Traditional) Kerala Style Chemeen (Shrimp) Biriyani....(for vegans also)

This is a easy, quick recipe to follow when you have your friends come over on a short notice. Something that all mallus and non mallus will love...( umm...I hope =P). Vegetarians can substitute the shrimp with carrots, beans and peas and Voila you have a vegetable Biriyani.....how easy is that! ;-)...


Ingredients


2 cups Basmati rice
2 Pounds Shrimp, cleaned and Deveined
1 large onions
6 Chillies ( according to your spice level)
1 tbslp ginger
1 tblsp garlic
1/2 tsp turmeric powder
1 tsp chilly powder
2 tsp coriander powder
2 tsp lemon juice
1/2 cup coriander leaves, chopped or 1 whole bunch
2 bay leaves
5 pepper corns
1 cinnamon stick
3 cloves
2 cardomoms
1tsp ghee (optional)


*Vegans (substitute for Shrimp)


1/2 cup carrots
1/2 cup beans
1/4  cup peas


Boil the vegetables in boiling water for 5 minutes and follow the recipe below. Drain and Keep Aside.


Directions


Biriyani Rice


1. Wash Basmati rice. Drain and pat dry the rice with a paper towel.
2.Add 2 tblsp oil in a pan, add half onion and saute until transparent.
3. Fry the rice for 2 mins. Add 3 3/4 cups water. Allow it to boil and then add a pinch of salt. cook for 6 to 8 minutes covered tightly. Do not open the lid for 30 minutes.


Masala Mix


1. Marinate the shrimp with turmeric and chilly powder for 15- 30 minutes.
2. Grind ginger, garlic and chillies into a paste and keep aside
3. In a pan, add 3 tblsp vegetable oil, fry the shrimp for 4 minutes on each side. Keep aside.
4. In the same pan, add bay leaves, pepper corns, cloves, cardommom, cinnamon stick. Stir for 30 secs. Add  chopped onions. Saute for 4 minutes or until transparent. Then add the ginger-garlic-chillies paste and saute for 2 minutes.
5. Add coriander powder. Saute for 2 mins.
6.  Add 1/2 cup water. Bring to boil until the gravy becomes a little thick.Then add the fried shrimp, coriander leaves, lemon juice all at once. Again cook till the gravy becomes thick.


Layering the Biriyani


1. Pour one layer of rice and then the shrimp masala mix. Spread rest of the rice on the top and drizzle little ghee
2. Bake at 250 F for 45 minutes 
3. Let it stay untouched for another 30 minutes ( optional). But if your are in a hurry, you can ignore the 30 minutes wait as well.
4. Sprinkle fresh coriander leaves, stir the entire rice gently, mixing rice with the prawn masala.
5. Serve it with pickle, onion curd and pappadam.


Hope you all will enjoy it as much as our friends did :-).....And Remember, Always enjoy what you eat...Happy eating ;-)

Mango Blueberry Cheese Cake for My 28th Birthday

Ingredients

• 6 tablespoons unsalted butter, melted
  
• 2 cups graham cracker crumbs
  
• 3 tablespoons sugar
  
• 1/4 teaspoon ground cinnamon
  
•  salt
  
• 16 ounces cream cheese, room temperature
  
• 16 ounces sour cream
  
• 1 cup sugar
  
• 3 large eggs
  
• 1 1/2 teaspoons finely grated lemon zest
  
• 1 teaspoon pure vanilla extract
  
• Boiling water, for roasting pan

Mango Blueberry Topping

• 1 1/2 cups Mango
• 1 1/2 cups Blueberry
• 2 tablespoon unsalted butter
• 2 tablespoon fresh lemon juice
• 1 tablespoon cornstarch

Directions

1. Preheat oven to 325 F. Coat 9 inch springform with cooking spray. Wrap exterior of pan with foil including the base

2. To make Crust, Stir butter, graham cracker crumbs, sugar, cinnamon, and a pinch of salt. Press firmly with hand into the bottom and sides of the pan around 3 inches. Keep it in the fridge for 15 minutes

3. Cheese Filling: Beat the cream cheese with a mixer on medium speed until fluffy. Add sour cream, sugar, eggs, lemon zest and vanilla. Beat in low speed and well combined. Pour into the chilled crust.

4. Set the springform pain in a large, shallow roasting pan. Place in oven. Add boiling water carefully to come halfway up sides of springform. Bake for about 1 hour 15 minutes or until the cheese cake is set. Let it cool down for 30 minutes without removing the springform from the roasting pan. Them remove cheesecake from the pan and refrigerate for 8 hrs, uncovered.

5. For the topping: Combine all ingredients in a saucepan over medium high heat. Bring it to simmer and cook until the berries and magoes break down, about 5 minutes. Let cool and refrigerate, covered.

6. Add the topping on the cheesecake. Run a knife around edge of cake and unmold.

When in Doubt, I go SHOE SHOPPING ;)

"Give a girl the right shoes, and she can conquer the world." - Marilyn Monroe.  So very True for ME!!As much as I love Food; I love Shoes.Im absolutely in love with my new pair of 1st white flats that i got today. LOOOUVE IT!! Don't You? ;)


Neetz

Classic Beef Stew

Ingredients

2 Pounds Beef
1/2 Cup All Purpose Flour
1 large Onion
1/2 tsp turmeric powder
1tsp chilly powder
1 tsp coriander powder
1/2 Cup Tomato Paste
4 Small Potatoes
4 Ounces Baby Cut Carrots
1 cup Beef Broth
1/2 tblsp Kosher Salt
1/2 Tblsp Fresh Thyme leaves
1 Bay Leaf
1/2 cup Frozen peas

Directions

1. Heat oven to 350  F. Lightly coat the beef in the flour in the flour. Heat 3 tablespoons of the oil in a Dutch or a oven pan over medium -high heat.


2. Add some of the beef to the pot, being careful not to crowd the pieces. Cook until browned,about 7 minutes per side. Transfer to a plate, set aside. Repeat with the remaining oil and beef.


3. Reduce heat to medium, add the onions, and cook for 10 mins. Add turmeric, chilly powder and coriander powder. Stir for 2 minutes.


4. Add the tomato paste and stir.  Add the beef, potatoes, carrots, broth, salt, thyme and bay leaf. You can add water also if you feel the consistency is thick. Cover and bring to a boil.Transfer to oven.


5.Cook until the beef is tender, 2 to 21/2 hours. Remove and discard the bay leaf. Add the peas and cook over medium -high heat for 3 minutes.


I had friends come over for dinner yesterday and they absolutely loved it. Have it with Kerala Ghee Rice and Yoghurt. Dont forget to try this DELISH stew!

Happy Birthday To me...I AM now Beautifully 28 :)

Yaaay! Happy Birthday To me. Thanks to all of you who have visited my blog and Keeping me encouraged to serve you with Delish Dishes. Its only been 3 days and I am showered with so much love and encouragement. Thank You So So So  much. I promise that i'll be posting atleast 4 recipes a week. And pls lemme know your suggestions or if you would like  me to try any new dishes. Umm, also, Vegans; I will be cooking some veggies next week. So Keep Visiting My Kitchen ;)

Wish me luck, prayers and love....

Cheerz...

Neethu's Kitchen =P