Keema Aloo Matar / Minced Mutton Curry with Potatoes and Green Peas

Keema Aloo Matar

A popular Indian recipe where the mince/ keema is cooked in spice along with the fresh green peas and potatoes.I used mutton keema but feel free to use chicken mince. After adding the cubed potatoes, and fresh green peas, this dish becomes a killer! Serve this with plain rice or paratha, every time 'keema aloo matar' will be a hit. It is also a very good main course option for big party or any get together. Try this in your kitchen and enjoy.

Ingredients:::

• · 750 grams Mutton minced
• · 4 Onions  sliced
• · 10 cloves Garlic
• · 1/2 cup Ginger, finely sliced
• · 5 Potatoes (aloo) cut into half
• · 1-1/2 cups Green peas (Matar)
• · 4 Green Chillies finely chopped
• · 1 tomato grated
• · 1 teaspoon Turmeric powder (Haldi)
• · 2-1/2 tablespoons Coriander Powder
• · 2 tablespoons Red chilli powder
• · 1 table spoon garam masala powder
• · Salt as required
• · Cooking oil as required
• · 1/4 cup Coriander leaves (Dhania)  finely chopped

Whole spices

• · 4 Dry red chillies
• · 2 Bay leaf (tej patta)
• · 6 Black pepper
• · 4 Cloves
• · 1-1/2 inch Cinnamon Stick
• · 4 Cardamoms (Pods /Seeds)
• · 4 Black cardamoms (Badi Elaichi)
• · 1 tablespoon Shahi jeera (Caraway)

   Method:::   

• Heat half of the oil in a pan.
• Fry the cubed potatoes in hot oil for 6 minutes. Then remove them from oil.
• In the remaining oil, add all the whole spices  like Dry red chillies Bay leaf , Black pepper powder, Cloves, 1-1/2 inch Cinnamon Stick Cardamom, Black cardamon, Shahi jeera, 
• Now add sliced onions and green chilies and saute till it becomes golden
• Then add ginger and garlic paste, chopped tomatoes. Cook for 10 minutes.
• When the tomatoes become mushy add all of the spice powder and half Teaspoon of sugar. Mix well for 5 minutes
• Then add the minced mutton. Cook for 10 minutes.
• Add a cup of water, more salt, green chilies and green peas. Cook for 15 - 20 minutes.
•  Fry everything nicely on high to medium flame till the keema starts taking a deep brown color and leaves oil from sides.
• Now add the fried potatoes and give a quick mix again and cook for another 5 to 6 minutes or till the potatoes get soften.
• Lastly add garam masala powder and chopped coriander leaves. Mix well and turn off the heat.
• Your keema aloo matar is ready ...
• Serve this hot with plain rice, paratha or naan ...

Murg Musallam

Murg Musallam

Murg Musallam is a typical North-west Indian chicken or murg recipe which is a favorite among all non-veg lovers. An easy recipe of preparing lip smacking murg masallam which can be relished with roti or naan or rice.

Ingredients:::

Ingredients

• Chicken,whole - 800 grams
• Cumin seeds - 1 tablespoon
• Mace - 2 strands
• Nutmeg powder - 1 pinch
• Green cardamoms - 4
• Cloves - 5
• Cinnamon - 1 inch stick
• Ginger-garlic paste - 2 tablespoons
• Browned onion paste - 2 tablespoons
• Green chilli paste - 1 teaspoon
• Red chilli powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Yogurt - 3 tablespoons
• Salt - to taste
• Oil - 3 tablespoons
• Bay leaves - 2
• Green chillies - 2
• Onions,chopped - 3 large
• Garam masala powder - 1 teaspoon
• Fresh coriander leaves,chopped - 2 tablespoons

Method:::

1. Make a paste of two teaspoons cumin seeds, mace, nutmeg, cardamoms, cloves and cinnamon.
2. In a bowl mix together ginger-garlic paste, brown onion paste, green chilli paste, ground spices, red chilli powder, turmeric powder, yogurt, salt and one tablespoon oil. 
3. Marinate the chicken in this above mixture for three to four hours in the refrigerator.
4. Heat the remaining oil in a deep pan, add the remaining cumin seeds, bay leaves and green chillies and sauté for a minute. 
5. Add the onions and sauté till they are lightly browned. 
6. Add the marinated chicken along with the marinade. Sauté, stirring lightly till the oil begins to separate. 
7. Add just enough water to cover the chicken, adjust salt and cook till the chicken is done.
8. Transfer into a serving dish, sprinkle garam masala powder and garnish with coriander leaves.
9. Serve it With Pulao, Fried Rice or Naan..

Grilled Cheese Sandwich With Sweet Chilli Chicken

A tasty grilled cheese sandwich stuffed with tender bulgogi chicken, orange salsa and plenty of melted cheesy goodness.

Ingredients

• Oil - 1 tablespoon
• Onion, sliced - 1 small
• Butter - 1 tablespoon
• Bread - 2 slices
• Cheese, shredded - 1/2 cup
• Low fat cheese, shredded - 1/2 cup
• Orange chicken bulgogi or plain chicken, sliced and warm - 1/4 cup
• Salsa naranja or sweet chilli sauce - 2 tablespoons
• Toasted sesame seeds - 2 teaspoons
• Basil, torn - 1 tablespoon
• Cilantro, torn - 1 tablespoon

Method:::

1. Heat the oil in a pan over medium-high heat.
2. Add the onions and saute until they start to caramelize, about 7-10 minutes, set aside and reduce the heat to medium.
3. Butter one side of each slice of bread, place one slice in the pan buttered side down, sprinkle on half of the cheese, 
4. Then top with the onions, the chicken, salsa, sesame seeds, basil and cilantro 
5. And the remaining cheese followed by the remaining slice of bread, buttered side up.
6. Cook until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.

Mexican Rice

Mexican Rice

“Mexican Rice” also known as “Spanish Rice” is delicious Mexican dish made from white rice, tomatoes, garlic, onions, etc. 

Ingredients:::

Ingredients

• Tomatoes, very ripe and cored - 12pc
• Onion - 1 medium
• Jalapenos - 3 medium
• Long grain white rice - 2 cups
• White oil  - 1/3 cup
• Garlic cloves - 4 minced
• Chicken broth - 2 cups
• Tomato paste - 1 tablespoon
• Salt - 1 1/2 teaspoons
• Fresh cilantro, minced - 1/2 cup
• Lime - 1pc

Method:::

1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.
5. Heat oil in heavy bottomed oven-safe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. 
6. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
7. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
8. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
9. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
10. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.