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 ...

Spicy Masala Egg

Spicy Masala Egg

Egg is a versatile cooking ingredient. Many people who do not eat meat eat eggs.
Eggs Cooked in a Spicy Roasted Masala Gravy. I love eggs in any form.

 

Ingredients:::

• Egg ( hard boiled ) – 9 Eggs (As many as you need).
• Onion – 4 large ( chopped roughly )
• Tomato – 2 large ( chopped roughly )
• Ginger paste – 2 tsp
• Garlic paste – 2 tsp
• Cumin powder ( or paste ) – 2 1/2 tsp
• Turmeric paste ( or powder ) – 2 tsp
• Red chili powder – 2 1/2 tbsp
• Salt – as needed
• Cinnamon stick ( 1 1/2 inch )
• Green cardamom – 3
• Ghee ( Clarified butter ) – 2 tsp
• Garam Masala ( cinnamon powder+cardamom powder+clove powder in equal parts ) – 1 tsp
• Cooking oil – 4 tbsp

Method:::

1. Heat oil in a pan. Make a single small cut in each egg but don’t divide them entirely. This is to avoid possibility of  sputtering when added to hot oil. 
2. Fry the eggs lightly till they turn golden, remove from oil and keep aside
3. Now throw in the cinnamon stick and the cardamoms in the oil, fry for 1-2 minutes, be careful not to burn them
4. Add onion and fry until they become somewhat pink. It may take 4-5 minutes on high flame
5. Add ginger paste, garlic paste, turmeric paste ( or powder ), cumin powder, red chili powder, salt and mix well 
6. And saute for 6-7 minutes or until the raw smell goes away. In this process if it sticks too much in the pan add very little water, be careful not to add too much water or else the spice mixture will not give the desired taste
7. Now add tomato and crush them with your spatula, saute for 2-3 minutes
8. Add the eggs and move them carefully to mix well with the whole mixture.
9. Add ghee, garam masala and 1-2 cups of water. 
10. Cook covered in medium flame until you get a thick gravy. It may take 8-10 minutes
11. Remove from heat and 
12. Enjoy with hot rice, roti or paratha or whatever suites you.

Schezwan Mushroom Dry

Schezwan Mushroom Dry

Schezwan Mushroom Dry Recipe is one of the most famous Indo-Chinese Recipe. It’s tangy twisty flavors are just too good to forget. Schezwan / Szechuan Mushroom Dry Recipe is served in all Indo-Chinese restaurants and street side Chinese outlets in India.

Mushrooms are also light weight and low in calories hence this may be the best substitute for Paneer or Chicken.

Ingredients:::

Ingredients

Mushrooms (khumbh) - 2 cups

Onion, sliced - 1 medium

Capsicum (Green Bell Pepper),sliced - 1 medium

Carrot (cut into thin slices) - 1/4 cup

Cabbage, shredded - 1/2 cup

Green chillies, slit - 2

Ginger and Garlic, finely chopped - 2 tablespoon

Cornflour dissolved in 1/4 cup water - 1 teaspoon

Sugar - 1/4 teaspoon

Tomato ketchup - 2 teaspoon

Schezwan Sauce /Schezuan Sauce - 2 tablespoon

Vinegar - 1/2 teaspoon

Dark Soya Sauce - 1/4 teaspoon

Oil - 2 teaspoon

Salt - To taste

Method:::

1. Heat oil in a wok and stir fry the sliced onions. Quickly throw in chopped ginger and garlic.
2. Stir fry for 2 minutes on high flame and then add mushrooms, cabbage, green chillies, carrot and capsicum.
3. Mix in salt to taste and stir fry continue. 
4. You need to toss the vegetables quickly with tomato ketchup, cornflour mixture and sugar.
5. When the mushrooms are almost done, mix in vinegar, schezwan sauce and soy sauce.
6. Cook for 2 more minutes and serve immediately.
7. Garnish the dish with finely chopped green part of spring onions, it brings a nice aroma into dish.

Mexican Stuffed Red Peppers

 

Try these awesome stuffed peppers for an easy meal. The red peppers add a nice sweetness to the spicy rice, onion, and corn filling.

Ingredients:::

• 2 large red bell peppers
• Fresh Mutton
• Vegetable oil - 1 teaspoon
• Chopped onion - 1 cup
• Bottled minced garlic - 2 teaspoons
• Diced tomatoes with jalapenos or mild green chilies - 1 can (15 ounces)
• Frozen yellow corn kernels - 1 cup
• Cooked white rice - 1 cup
• Salsa-cheese sauce - 1 cup

Method:::

1. Cut peppers in half length-wise (top to bottom). Remove stem, seeds, and membranes. Rinse well. 
2. Place in a 2-quart, microwave-safe casserole dish that has a lid. Cover and microwave 3 minutes on high. Remove dish to counter and let stand, covered, to continue steaming.
3. Meanwhile, if mutton is frozen, run hot water over it to remove packaging. Place on microwave-safe plate and microwave 3 minutes, uncovered, on high, to begin defrosting. 
4. Meanwhile, heat oil on medium-high in an extra-deep, 12-inch skillet. 
5. Peel and coarsely chop onion, adding to skillet as you chop. Add mutton, stirring and turning occasionally to break up any chunks. 
6. Add garlic and continue to cook, stirring frequently, until meat is crumbled and completely browned through, 5 to 6 minutes.
7. Reduce heat to medium. 
8. Add tomatoes with juices, corn and cooked rice. Stir well. Reduce heat to low, and stir in salsa-cheese sauce. 
9. Continue to cook until sauce is heated through, about 2 more minutes. 
10. Spoon mutton mixture into steamed pepper halves and serve.