Khajoor ki Chutney (Spicy Dates sause)

 "Khajoor ki chutney" in english it's called "Spicy dates Sause" (which contains a combination of Dates, Raisins and a very few spices)  Fresh dates is a great source of Vitamin C, it contains little water which supplies energy to our body and play a important role for a good health... You can also preserve this Chutney for some period into the refrigerator. It is very simple to make and tastes relish, yummy and delisious. 

Ingredients: 

6 to 7:  Fresh dates (khajoor) remove seeds and cut into pieces

2 Tbsp: Vinegar

1 tsp Raisins (Kishmish)

1 tsp : garlic 

1/2 tsp red chili powder

1/4 tsp Carom seeds (Ajwain)

1/2 tsp Cumin seeds (zeera) 

1 tsp Olive oil

salt to taste

Method how to prepare chutney:

• Wash dates nicely remove seeds from them cut into small pieces, Add 2 tablespoon of vinegar in the bowl add washed dates and soak them for a one whole night or 5 to 6 hours.

• In a hot pan put cumin seeds, Carom seeds (ajwain), garlic and let them little brown for a few seconds.

• Now add soaked dates with left vinegar into the grinder, add browned spices, red chili powder, cleaned washed raisins and salt, grind them well.

• If needed add little water for a fine paste.

•  Add little oil in the pan add chutney and give some heat to it.Store chutney into the glass bowl.

• At the end, add tsp of olive oil on the top of the chutney.

• Yummy chutney is ready to serve.. Eat with pleasure....      

Minced Meat (Keema) Aloo Matar

This is recipe of Spicy Mince Meat (Ground Lamb), Green peas and Potato recipe (Keema Aloo matar) I love this recipe, This is a very popular dish in India,very simple to prepare and tastes delicious.

 Ingrediants:

1/2 kg Keema (Minced meat)

1 Onion finely chopped

1 cup Green peas

2 small size Potato

3 to 4 green chilies

half tsp Zeera

1 tsp Ginger Garlic paste

Turmeric powder

Red chili Powder

Gram Masala powder

Coriander Chopped  

Oil

Lime juice

Salt to taste

How to prepare:

•  Clean Keema and drain access water add red chili powder, Turmeric powder, Ginger garlic paste and Salt to keema mix nicely with your hand and keep aside for marination at least 10 to 15 minutes.

• Add 2 tbsp Oil in a non-stick pan, add Zeera, chopped Onion and fry till it become light brown add chopped green chili.
• Add the Potato, Green peas, marinated Keema and mix well. 
• Only to make a steam add little water and bring to a boil, then reduce the heat to low , cover with a tight lid. Simmer for 30-40 minutes. Dish should be dry.
• At the end add gram masala powder and lime juice.
• Garnish with coriander leaves.
• Serve with Chapatti, Rice or Bread.

Hyderabadi Mutton Biryani

 Ingredients:

1 Kg Mutton
500 gm Basmati Rice washed and socked in water
2 tsp Ginger Garlic Paste
2 cup Curd
1 tbsp Whole Gram Masala
1 tbsp Gram Masala Powder
1 tbsp Red Chilli Powder
1 tsp Black Cumin
1 tsp Turmeric
3 Green Chilli
1 tbsp Lime Juice
2 cup Golden Fried Onion
1 bunch Coriander Leaves
1 bunch Mint Leaves
4 tbsp Oil
1 tbsp Ghee
1 tsp Rose Water (Optional)
1/4 cup milk with Saffron
1 tbsp Dry Fruits Fried
Salt to Taste

Method:

• Marinate Mutton with beaten curd, Ginger Garlic paste, fried onion, red chilli powder, turmeric powder, garam masala powder and salt to taste, keep aside for 2 hours.
• Heat oil in a pan, add marinated mutton, keep frying until oil separates from masala.
• Heat 2 tbsp oil, add whole garam masala, when spices splutters add drained rice and fry a little, then add enough hot water and salt to taste, cook till rice is done, spread and discard the whole garam masala.
•  Take a Thick bottomed pan lined with Ghee, spread a layer of rice and cover it with half of mutton, Sprinkle half of coriander and mint leaves, garam masala, fried onion and 1 lime juice.
• Cover with rice followed by a mutton layer and do the same as before. Finish with the rice layer, sprinkling the saffron milk.
• Lastly, add the fried nuts. Cover tightly and seal with aluminum foil, cook (dum) on low flame for 15 to 20 minutes.

Seekh Kabab Recipe

Ingredients:

 

500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)

1 tsp Lime juice

1 tsp Salt 
3 tblsp Cumin Seed Powder (Jeera)
1 tsp Black Pepper Powder (Kali Mirch)
2 Green Chillies Chopped

Coriander Chopped

How to make seekh kabab:

 

• Wash the keema and put in a strainer and gently press to squeeze out all the water.
• Mix all the ingredients to the keema and knead well.
• Keep aside for 1 hour.
• Heat a gas oven or an electric oven with the skewers.
• Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

 

Haleem (meat stew)

Ingredients:
250 gms mutton
1 cup wheat
1/4th cup channa dal (split gram)
1/4th cup moong dal (green gram)
1/4th cup masoor dal (red lentils)
Salt, coriander powder and chilli powder as per taste
Ginger garlic paste.



How to make Haleem:
Soak the wheat overnight and keep it pounded and husked. Soak the channa and moong dal for 40 minutes. Put eight cups of water in a vessel and bring it to boil. Add the wheat, ginger garlic paste, coriander powder and chilly powder and salt . Mash the mutton pieces and add it to the mixture. Cook over a medium flame till the mutton is tender.

You may also add roasted channa if you like.

Mutton Mince Cutlet

Ingredients


1/4 kg Mutton Mince (Kheema)
5 Large size of (Boiled) Potatoes
1/2 teaspoon Ginger Garlic paste
1 Small size of Onion finely chopped
1 tablespoon Oil
4 Green chillies
Coriander chopped
Turmeric Powder
Red chili Powder
Lime juice
1 Egg
Salt


Method

1. Wash mutton mince and keep a side to drain the excess water.

2. Heat half tablespoon oil in a Pan and add chopped onion stir it till it become slightly brown add ginger garlic paste, turmeric, chili powder and salt, then add washed Mutton minced stir for few minutes until mutton absorbs all its water, remove from fire, add some juice and keep a side.

3. In a boiled potatoes add chopped coriander, chopped green chillies and salt, mash the potatoes and divide them into small small portions.

4. Take one portion of mashed potato and make it flat in your palm, fill one teaspoon of mutton minced into it and cover minced with mashed potatoes. Make the remaining cutlets in the same way.

5. Apply some oil or (ghee) on non steak pan.

6. Beat one egg in a bowl, First put cutlet in to beaten egg and put on Pan .

7. Fry over medium heat until nicely browned both the sides.

8. Serve hot with green chutney.