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.

Chocolate Brownie Milkshake

Chocolate Brownie Milkshake

Tired bored of having regular summer cooler? Try something else here is something different type of milkshake made from dark chocolate brownie with the combination of vanilla ice cream and milk, so try this milkshake.

Ingredients:

Ingredients

• Chocolate brownies - 200gm
• Milk (chilled) -400ml
• Vanilla ice cream -2 scoops
• Whipping cream -1 tbsp 
• Sugar -8 tsp
• Chocolate Sauce - To decorate
• Cocoa powder (unsweetened) - to decorate

Method:

1. Break the  chocolate brownies and add them to  a blender .
2. Add the chilled milk,  vanilla  ice cream ,  whipping cream and sugar.
3. Blend until smooth. 
4. Pour into  a tall glass and add a little whipping cream. 
5. Sprinkle cocoa powder & chocolate sauce.
6. Serve it in this summer.

Gulab Jamun

Gulab Jamun is one of India’s famed and popular desserts.  It is basically fried dough balls soaked in lightly spiced sugar syrup.  This dessert is a must at Indian festivals and major celebrations.  There are several recipes to make the perfect ‘Gulab Jamun’ and this  is an easy and quick one, Can be served chilled or warm.

Ingredients:::

• Milk powder - 1 cup
• Plain flour - 3/4 cup
• Salt - To taste
• Baking powder - 1 teaspoon
• Melted ghee - 2 tablespoons 
• Curds  - 2 tablespoons 

For Syrup:::  

• Granulated sugar - 3 cups
• 4 cups water – add few cardamons, 
• Rose water- 1 tsp
• A few strands of Saffron.

Method:::

1. In a bowl Mix milk powder, plain flour, salt, baking powder together with 2 tablespoons of curds and 2 tablespoons of melted ghee.   
2. Knead the dough – it will be soft and shiny from the ghee.   
3. Make small round balls ensuring that they are smooth with no cracks.  
4. Take oil in a pan and deep fry on a very slow fire till they are dark brown.    
5. It is important that the fire is very slow or else the balls will brown too quickly.   
6. Fry in small batches.
7. Add immediately to hot syrup and boil for 5-10 minutes till double in size.