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 ...

Vegetable Sandwich

Veg Sandwich

This is  famous street food fare. Makes for a filling breakfast or brunch or evening snack. You can have it toasted or just plain without toasting.

Ingredients:::

• Bread Slices
• Boiled Potato
• Cucumber Slices
• Tomato Slices
• Onion Slices
• Capsicum Rounds
• Chaat Masala
• Black Pepper Powder
• Cheese
• Butter

Green chutney recipe:

• 1 cup chopped coriander leaves
• Few mint leaves,
• 1-2 green chilli,
• 1 tbsp lemon juice,
• 1 tsp sugar and
• 1/2 tsp salt to a fine paste,
• Little water.

Method:::

1. Butter two slices. Liberally apply green chutney on the unbuttered sides of both the bread slices. 
2. On one of the slices, start layering with boiled potato slices, cucumber slices, tomato slices, onion slices and capsicum rounds. 
3. Sprinkle chaat masala pwd and black pepper pwd on top. 
4. Layer with a cheese slice (optional). Top with the bread slice and toast till golden brown. 
5. Serve warm with tomato ketchup.

Chital Maacher Muitha

Chital Maacher Muitha

A traditional bengali recipe of fish kofta with Chital.

Ingredients:::

• Chital Macher Gada - 1kg
• Cooking Oil - 200ml
• Potato (Medium size) - 4pc
• Tomato (Medium size) -3pc
• Onion (Medium size) -4pc
• Ginger Paste mixed with 2-3 Green Chili (Homemade is preferred) - 3tsp
• Green Chili - 3pc
• Garlic Paste -3tsp
• Bay Leaves - 3pc
• Cumin paste - 2tsp
• Ghee - 2tsp
• Garam Masala - 1tsp
• Salt - 3tsp
• Turmeric Powder - 1tsp
• Water - 1cup

Method:::

1. Clean the fish and then scoop the fish flesh with a spoon to separate from the bones.
2. Boil potatoes and peel it. Then mash the potatoes a paste.
3. Cut the onions and tomatoes into small pieces. Keep the other ingredients aside.
4. Mix the mashed potato, fish (flesh), 1/2 tsp ginger-green chili paste, 3tsp garlic paste, 2pc chopped onion and 1tsp salt.
5. Heat oil in a kadhai or pan. Add small hand made balls (pakora shape) of the mix to the heated oil and deep fry.
6. After all the mix is fried, add the bay leaves , remaining onion to the left over oil and fry for 2 minutes. 
7. After 3-4 minutes add chopped tomato and stir for another 3-4 minutes.
8. Add 1/2tsp ginger- green chili paste, turmeric powder and cumin paste (2 table spoon), mix it well and allow it to cook for 3-4 minutes.
9. Add 1 cup of water, and allow it to boil. Add 2tsp salt. Bring it to boil.
10. Add fried fish pakoras and sliced green chili and allow to boil for 5 minutes.
11.  After that, add2tsp ghee and 1tsp garam masala powder. Add salt to taste and mix it well. 
12. Ready to be served with white rice.

French Fries

French Fries

French Fries are simply made with the fried fingers of potatoes and then flavored with the seasoning. It is one of the best snack recipe which can be served with the drinks as well. This is the ideal recipe for the kids also. Learn to make quick and tasty french fries within few minutes.

Ingredients:::

• Big potatoes - 4pcs
• Vegetable oil - For deep fry
• Salt - to taste
• Chaat masala - Sprinkle

Method:::

1. Peel the potatoes and cut into the thin strips in about 1/4 inch.
2. Soak the potato strips in the normal water for about 1 hour.
3. Remove out in the strainer, drain whole water and pat dry with the kitchen napkin.
4. Heat the pan and add sufficient oil.
5. When the oil is hot, then add the french fries.
6. Stir continuously and cook for about 3 minutes.
7. Remove out from the oil and place on the paper napkin.
8. French fries are ready to make further for the final serving.
9. Again heat the oil.
10. Fry these strips until become crispy and golden brown in color.
11. Place on oil absorbent paper, soak the oil well with the help of tissue paper.
12.  Sprinkle little bit of salt and chaat masala.
13. Serve immediately with the chutney or sauce.

Tips::

• Potatoes strips are necessary to keep for soaking in the water, so that they will not turn brown until fried.
• Be careful at the time of frying and keep stirring until become soft. Remember, you have to make them soft and crispy not hard and mushy.