Mutton Boti Masala

So 2 weeks ago my shelves in my crockery cupboard came crashing down taking all my latest props with it. Beautiful hand picked plates and bowls all gone. I had collected them since the last 3 years for my food photography to upload in my blog. I was devastated.

With my bday coming up, my friend Mani sent me an early surprise – this beautiful white plate similar to the one I lost. I told her that I have stopped updating the blog so wont be buying anymore crockery. She insisted that I should and not let a dream of mine go.

My son loves mutton, he is not a foodie and eats only to survive. But if u ask him what should I make, he always picks mutton. Once overheard him chatting once with a friend, ‘ tomorrow there will be mutton made in the house’ His friend asked why so he said ‘Kal Eid hai na’ I burst out laughing as it’s not a festival we celebrate.

Recently saw a video on FB with this recipe and it looked absolutely inviting. So made this rich delicious Mutton Boti Masala for dinner. ( I know boti means boneless but am a sucker for Nalli 😄🙈)

Ingredients:

  • 1 kg Mutton(Boneless)
  • 1 Lemon juice
  • 1 tbsp Ginger paste
  • 1 tbsp Garlic paste
  • 1/4 Mace powder (i didnt use)
  • 1 1/2 tsp Garam masala powder
  • 2 tbsp Coriander seeds powder(roasted)
  • 3 Green Chillies(chopped)
  • 1/2 tsp Turmeric powder
  • 2 tbsp Red chilli powder
  • 1/4 cup Mint leaves(chopped)
  • 1/4 cup Coriander leaves(chopped)
  • 4 Onions (fried & crushed)
  • 1 cup curd
  • 1 1/2 tsp Salt
  • 1/4 cup Oil

Method:

  1. Take mutton in a bowl and add lemon juice, ginger paste, garlic paste, mace powder, garam masala powder, coriander seeds powder, green chilli, turmeric powder, red chilli powder, mint leaves, coriander leaves, fried onions paste, curd, salt, oil
  2. Mix it well and massage the meat with all the spices properly
  3. Now, cover the bowl with its lid and let it marinate for around 1-2 hour
  4. Once marinated properly, Take the mutton out in a frying pan and saute it on a high flame for about 4-5 minutes
  5. Now, turn the flame to medium or low and let the mutton cook for about 60-70 minutes(till the mutton is cooked properly)
  6. Once cooked, Take it out in a serving bowl and garnish it with some coriander leaves.

Recipe courtesy- Get Curried

https://m.facebook.com/story.php?story_fbid=646337322517694&id=246145882228933

Anda Tawa Masala

I love seeing food and bake videos on Facebook, and Mark the ones I like. This recipe looked delicious and I think can easily be replicated with chicken or prawns.


Ingredients
8 boiled eggs cut in half

1 cup of coriander leaves

4 green chillies

15 garlic flakes

1 of ginger

4 big onions chopped fine

Small ball tamarind soaked in water

2 tbsp coriander powder

2 tsp red chilli powder

1/2 tsp turmeric

1 tsp garam masala

Salt

Chopped coriander leaves

Jeera


Method

  1. Put oil in a pan, sizzle a tsp of jeera
  2. Add 1 chopped green chilli and some corainder. Put the eggs facing down, sprinkle salt and chilli powder and let it fry for 2 mins.
  3. Turn over, add some more salt and chili powder and turn off gas after 2 mins
  4. Make a paste of the coriander, garlic, ginger and 2-3 chillies.
  5. Remove the eggs aside, in th same pan add some more oil and jeera.
  6. Add the chopped onions and fry till translucent.
  7. Add the coriander paste and fry till colour turns brown
  8. Now add the tamarind pulp, dry masalas, salt and fry for 2-3 mins.
  9. Add water based on the consistency desired and let it cook till it leaves oil.
  10. Adjust seasoning now add the eggs facing down in this masala. 
  11. Let it soak in for a minute or two and then turn it over.
  12. Add chopped coriander and some fried garlic, serve hot

Recipe courtesy – Your Food Lab

Coconut Ladoos

Bhog for Ganpatiji is always a confusing thing for me as I dont make Indian sweets much. I keep Ganpati and fot those 5 days I keep thinking what to make. I saw this post by a virtual friend Tanvee Sharda and the Nariyal Chamchams she had made looked absolutely delicious. I made it a point to save the recipe.

Now this is not the first recipe I have saved or attempted but this is the first recipe that was a super hit. And its without condensed milk too. I made it for bhog and they were polished off. So made it again yesterday when I went to a visit a friends Ganpati. I love coconut sweets so u can imagine the amount I must have made, greedy me. I saved up some for the shoot after hiding it from my family. And now it’s in the open, doubt any would be left for tomorrow.

Ingredients :
Whole Milk – 4 cups
Freshly grated coconut – 2 cups
Granulated Sugar – 1/2 cup
Cardamom – 4
Dessicated coconut- 1/4 cup (for rolling)

1. Boil milk in a heavy bottomed pan.
2. Let it boil and reduce for 5 minutes
3. Powder the sugar and cardamom seeds fine in a mixer and add it to the milk, mix well.
4. Add the grated coconut and mix well
5. Cook the coconut and milk till it thickens and the milk is dried up
6. Cool for 10 minutes
7. Form small balls/ladoos and keep to chill in the fridge for 30 minutes.
8. Remove from fridge and roll in dessicated coconut. Chill again for 30 minutes
9. Ready to serve
Recipe courtesy – www.treatyourpalate.wordpress.com

Dynamite Prawns

 

 

Last Summer, we visited Dubai on our family vacation. While everyone else had made a list of places we must experience, I had a list of places to eat and buy food products. Proud to be a foodie u see.

One such must have on my list was PF Changs Dynamite Shrimp. Now my husband is allergic and my son here worships his father so he too had given up eating prawns. When we ordered the dish, me and my daughter were pleased as punch that we just had to split by 2. The prawns were piled high in a glass and we couldn’t wait to devour it. It met expectations completely. Absolutley lip smacking

A year later, and I was just laying thinking what should I do of the prawns I had kept aside after rawa masala frying half of them. Don’t know how the dynamite prawns came to mind. Googled a few recipes and then decided to take the generic idea of the recipe and make my own version. So here it is, creamy with a good chilli hit and oh so delicious.

Ingredients

MARINADE

25 deveined shelled prawns

1 tsp soya sauce

Salt & chili powder

2-3 tbsn cornflour

COATING

2-3 tbsp all purpose flour

3/4 tsp garlic salt

1 tsp chilli powder

Oil for frying

SAUCE

1/2 cup mayo

1/4 cup sriracha sauce

2 tbsp sweet sour sauce

2 tbsp ketchup

4-5 drops Tabasco

Chopped spring onion greens

 

  1. Marinate the prawns in the mix mentioned and leave for 1 hr.
  2. Coat with dry mix and deep fry couple of minutes on either side. Drain excess oil.
  3. Mix all ingredients mentioned under sauce in a bowl.
  4. Toss the prawns well in this sauce.
  5. Serve garnished with more spring onion greens.

Lemon Poppy Seed Bundt

4yrs ago today, i started my blog Vishual Foodie. It started with the simple intention of collating traditional as well as good tried and tested recipes. It took a lot of pushing by my friends to get it started and now I am celebrating 4 yrs of it.

This blog has been curated with a lot of love and trials. Am glad to see so many using recipes from my blog not only to cook for their loved ones but also features on their business menu. Recently i have just been tied so unable to try too many dishes but i hope to be more regular

Coming back to this gorgeous Lemon Poppy Seed Bundt, i tasted it for the first time at the opening of first PDCA studio and then tasted it a few times at Priyankas home or studio. Absolutely love it but poppy seeds are hard to come by. Finally managed to get some from Australia and had reserved it for a special day. Thank you Priyanka Arora Nayak for sharing this delicious recipe. Its a tangy, delicious cake with an awesome crunch of the seeds.

Ingredients

325gms all purpose flour
1.5 tsp baking powder
1.5 tsp salt
400gms caster sugar
25gms poppy seeds
225ml oil
4 eggs
1tsp vanilla extract
325ml milk
Freshly grated zest of 1 lemon
3 tbsps lemon juice

Optional for glazing
150gms icing sugar
3 tbsp lemon juice

1. Preheat the oven to 180°. Grease ur bundt tin (2.5ltr) or 10″ cake tin
2. Sift flour, baking powder, salt. Add sugat and poppy seeds. Mix well.
3. In a separate bowl, whisk together the oil and eggs. When well combined add the vanilla and lemon juice.
4. Gradually add the milk and continue to whisk.
5. Add the dry mixture in intervals and fold it in. Ensure all lumps are removed to get a smooth batter.
6. Pour in the tine and bake for 40-50 mins until it’s cooked through and still has a spring when touched.
7. Ensure its cooled down before demoulding
8. If using the glaze then mix the icing sugar with the lemon juice and pour on the edges of the cake. Sprinkle some poppy seeds and lemon zest.
Recipe courtesy- Priyanka Arora Nayak from Polka Dots Cake Academy

Jodhpuri Laal Maas

5 yrs ago when i really wasnt too good at cooking, i came across this cookbook compiling celebrity recipes in my Mom’s kitchen cupboard. Being a hoarder, i wanted the book but Mom was like no way. So i diligently copied down recipes i liked from the book onto my big notebook.

Yes i have a big notebook with index and page numbers and lots and lots of stains. Its a compilation of recipes that took my fancy from all over. From other ppls houses, from coffee table books, from my moms Womens Era mag collection, etc. I used to collate recipes this way till i started my blog 3 yrs ago.

Coming back to this recipe, i never did try it but a recipe shared by Maharaja Gaj Singh of Jodhpur is truly a keeper. I had the privilege of seeing him many times when i lived in Jodhpur. He is an extremely passionate and intellectual person and has a true love for food, arts and his homestate of Jodhpur.

i have eaten Laal Maas many times in Jodhpur and its varied from OMG spicy to taste bud tingling. This version tingles ur palate in all the right places. Quite an easy recipe to make and its delicious.

Ingredients

1kg mutton

Salt

15 dried red chillies – soaked in water for 20 mins

1.5 tsp coriander powder

1tsp turmeric

1 onion for marinade paste

1 1/4 cup curd

1 cup ghee

3 chopped onions

3 cups warm water

2 tbsp ginger garlic paste

1/4 cup chopped coriander

1. Clean and wash the mutton and leave in collander to drain.

2. Grind 1 onion, chillies, coriander powder, turmeric, salt to a paste.

3. Mix it with the curd and marinate the mutton for 2 hrs.

4. Heat ghee in a pressure cooker, fry the onions till golden brown.

5. Add the mutton and fry it off well on medium to high heat. Once the mutton is fried and the masala starts seperating from ghee.

6. Add the ginger garlic paste and fry till the raw smell is gone.

7. Add the water and give a couple of whistles and cook on low flame for 15 mins or depends on how tender the meat is.

8. Once the whistle is off, open the lid, adjust water depending on consistency required, cook for 5 mins more and garnish with coriander. Serve with rice or roti. Continue reading

Maaria’s Madras Spl Chicken Biryani

 

Now u must be wondering who is Maaria and whats a Madras Biryani

Recently on my travels i landed up in Madras urf Chennai on the invitation of my baker friend, the uber talented Maaria Kulsum Tanveer. I got a chance to taste the crispiest dosa, finger licking tomato chutney and delicious sambhar. Her cook was kind enough to pack me a bottle of the tomato chutney.

 

At lunch i was served this chicken biryani that was soooo good. Usually biryanis for me are layered goodness, rich and masaledaar. I dont enjoy a very heavy biryani and this one was like tailor made for me. Maaria mentioned that its her mother in laws recipe and is typical madras style preparation. So i begged her for the recipe and 3 days later here it is from my kitchen

Ingredients

1.5kgs chicken

2 cups rice

2 tbsp oil + 2 tbsp ghee

3 onions finely chopped

3 cloves

3 cardamoms

2″ cinnamon sticks

1 tej pata

3 slit green chillies

2 tbsp ginger garlic paste

3 tsp chilli powder (adjust to taste)

1 lime

1.5 cup sour curd (appx 200 gms)

1/2 cup mint leaves

1 cup coriander leaves

METHOD

  1. Parboil the rice till 80%done, add some ghee when cooking. Spread to cool.
  2. In a heavy bottom pot, add the oil + ghee, add the spices.
  3. When it sizzles, add the onions and fry it till brown.
  4. Add the chicken and fry it for 10 mins.
  5. Add the ginger garlic paste and fry for 10 more mins.
  6. Add chilli powder and cook till oil seperates.
  7. Add curd, lime juice, mint and coriander leaves. Cook till chicken is done and the gravy is thick. Swirch off.
  8. Add the rice to this chicken and mix it well.
  9. Cover and seal the lid well. Keep it on dum for about 20 mins.
  10. Garnish with coriander and serve ho

Pakistani Mutton & Egg Masala

Its mothers day today and since i have been travelling a bit, i decided to pamper the family instead of vice versa.

A while ago, someone had sent a file of Pakistani recipes which i had saved. This is the only recipe i had tried from the file and it was well received by my family. At that time we landed up finishing the dish with barely anything left for pictures for a blog post. So decided to make it again and ensured that i removed some so i could click some pics.

On my recent trip to Mussourie I bought that wooden board and was waiting for an occasion to use it. Its just perfectly placed here in the pictures

 

The mutton masala is tangy and earthy and eggs always go well in any meat gravy.

Ingredients

1/2 kg mutton

4 boiled eggs

2 tbsp ghee

2 big onions finally chopped

2 chopped tomatoes

2 tsp tamarind pulp

GRIND FOR MASALA PASTE

1 tsp cumin seeds

1 tbsp coriander seeds

1/2 tsp turmeric powder

6 peppercorns

2″ cinnamon

2 cardamom

2 cloves

3 green chillies

2″ ginger

8 flakes garlic

GRIND FOR CHUTNEY

1/2 bunch coriander leaves

1/4 bunch mint leaves

 

  1. Heat ghee in a pressure cooker and fry the onions till golden brown.
  2. Add tomatoes and fry well
  3. Add the ground masala paste and fry it off.
  4. Add the mutton and salt and fry it well in the masalas.
  5. Add water and the pressure cook the mutton till nearly done. (I did for 2 whistles and 10 mins on slow)
  6. Once pressure is off, open the lid and start cooking again
  7. Add the green chutney, tamarind pulp and stir well. Adjust seasoning
  8. Add eggs, and serve hot garnished with mint leaves

Mac & Cheese VF version

A compulsory bandh in Mumbai got me cooking finally. Didn’t have any groceries at home so made the most of what was there. A creamy Mac & Cheese mixed with some sausage and a combination of Parmesan and processed cheese and topped with crunchy buttered bread crumbs. What a delicious lunch it was, just missed some garlic bread though.

Ingredients

150 gms macaroni

100 gms grated parmesan cheese

4 grated cheese cubes

10 minced garlic

2 cups milk

4 tbsp butter

3 tbsp maida

4 sausages sliced (can be replaced with any meat or avoided as per prefernce)

2 tsp mixed herbs

1/2 cup bread crumbs

 

  1. Cook macaroni Al Dente. Drain.
  2. In a pan, melt butter over medium heat. Saute garlic and stir in maida.
  3. Add milk slowly, stirring constantly to smoothen the lumps.
  4. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Add all the herbs and adjust seasoning.
  5. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Ensure you have enough sauce as some will dry out in the oven.
  6. Melt butter in a pan over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. 
  7. Bake at 175 degrees C for 20-25 minutes in a preheated oven. 

Mangalorean Chicken Ghee Roast

Digging into my Mangalorean roots, I realised that one dish we never made at home was Ghee Roast. It is pretty famous on many Mangalore specialty restaurant menus but for some reason Mom never made this one.

I know many vegetarians including my sister Savera who loves a ghee roast. Mushroom One being her favourite. She is going to be pretty pleased when she knows I finally tried a recipe.

I read many recipes online and figured out the basic preparation, but wanted to add my own finish, so the main masala is my moms recipe which we use for sukka Chicken too. This dish works only when u are generous with ghee to get that delicious aromatic flavour. Neer dosa is a perfect accompaniment with ghee roast.

MARINADE (for 1-2 hrs)

1 chicken

1 cup hung curd

1 tbsp ginger garlic paste

1 tbsp red chilli powder

1/2 tsp haldi powder

2 tbsp coriander powder

1 tsp garam masala powder

1 lime

salt

SPICE PASTE

20-25 dry red Kashmiri chillies
3 tbsp dhania seeds
1 tbsp jeera
1/2 tsp methi seeds
6-7 peppercorns
1″ dalchini
1 tsp rye
1 tbsp khus khus
4 Laung
10 flakes garlic
Small ball tamarind

2 onions

OTHER INGREDIENTS

3/4 cup ghee

2 tbsp powdered or fine jaggery

10-12 curry leaves

1 tbsp sliced garlic

chopped coriander

 

  1. Marinade the chicken with the ingredients mentioned and leave aside for 1-2 hrs
  2. Roast chillies, dhania, jeera, methi, pepper, dalchini, rye, khus khus and laung . (One by one)
  3. Grind the roasted spices with garlic, onion, tamarind and salt to a fine paste by adding some water.
  4. Heat few tbsp of ghee in a pan and cook the chicken with the marinade. Dry off excess liquid.
  5. In another pan, heat 1/2 cup ghee, add curry pata when it sizzles add the spice paste and fry it off well.
  6. Add the jaggery and mix well
  7. Once the paste leaves ghee, add the cooked chicken to it and mix it well. Adjust seasoning.
  8. Garnish with coriander leaves.
  9. At serving time, temper some more ghee and fry some curry leaves and chopped garlic, pour it over the chicken.