Wednesday, 2 November 2016

Pahaadi Ghosth (Mountain Meat)

Hello  everyone,it's been so long since I posted a recipe for all you lovely people !!!
My apologies to you all !! Without further adieu here's one your going to love !!!

I really don't know why and how this name came about,but I'm just assuming that shepherds developed a recipe to sustain over long hauls of herding their sheep. Well we have been calling this pahaadi ghosth since I can remember !! It's pretty easy to make and most of the ingredients I'm sure are already there in your kitchen ,but there's an important cut to the meat.

The finest meat is often chosen,most certainly from the shoulder or leg and it's sliced thinly into large strips.Fat or muscle,or the sinews of muscle are often removed,but personally,I would like to keep some fat on. Meat without fat dries out during the process of grilling,so my advice would be,do retain some fat !!! Also the sizzling sounds this one makes is sure to get anyone salivating!!

Get your butcher to slice it as thinly as possible,pat it with a damp towel and set aside .

1 kg Mutton sliced as above,lay it flat on cutting board and pound slightly,till flat and thin.
1/2 cup yogurt beaten smooth
2 tbsp raw papaya paste or 2 tbsp kachri powder
Juice of 2 lemon
Sesame seeds 3 tbsp
Butter for basting
Garlic crushed fine 1 tbsp
Ginger crushed fine 2 tbsp
Grind together the following
1 small onion
2 tbsp Kashmiri chillie powder
2 tsp whole Zeera or cumin seeds
4-5 green chillies
Mace (Javithri) a big pinch or 1 tbsp
Turmeric powder 1 tsp
Salt to taste

Drain Meat well and apply lemon juice,papaya paste and the crushed ginger and garlic.
Allow it to marinate for an hour.
Mix the ground masala in the yogurt and massage it well into the meat. I mean really well.Cover and place in the fridge for a minimum of 6 hours,but not more that 12.

Fire up your grill and roast it turning occasionally!! Alternatively you can shallow fry this in a pan too.
Garnish with sesame seeds and serve hot with rotis,naans etc....

Wednesday, 27 August 2014

Shahi Tomato Shorba

Its been a while since I posted a recipe,so here`s one both vegetarians and non-vegetarians can enjoy.
As the name suggests shahi signifies a rich and imperial preparation, however keeping in mind today's lifestyle I have tried to tone down the richness of this dish significantly.

500 gms Red ripe tomatoes,blanched,skin removed and partly pureed (do not make it into a paste)
6-8 Almonds blanched
1' piece of ginger
1 tbsp poppy seeds
2 tbsp milk
1/2 cup yogurt/curds
1/2 tsp cumin seeds powder
1 tbsp red chilli powder
1/2 tsp garam masala powder
1/2 cup pure ghee or butter
salt to taste
coriander leaves to garnish

Grind the poppy seeds,almonds and ginger to a fine paste.Heat ghee/butter in a heavy bottom vessel,add the ground paste and saute well adding milk little by little for a good amount of time or till it reaches a pale brown colour.Add the dry spices and keep sauteing well, adding a tsp of yogurt with every addition of spice.Keep the flame on medium and continue to saute the masala well.Add in the mashed tomatoes and salt and mix well.Keep on low flame as at this point the gravy bubbles and splashes all over.Keep mixing constantly till the oil floats on top.

If you want a richer flavour add in cream or thick coconut milk towards the end.As this dish has almonds and poppy seeds,it can take in more spice,so if you feel the need, do add in more chilli powder or even chopped green chilli.
There are many additions to this basic gravy. 
Boiled eggs,sauteed vegetables,paneer,mushroom,the list is endless.
I have personally found sauteed prawns to be a perfect addition to this dish.
Just watch out for the bubbling and splashing towards the end,you can partly cover it when that happens.
Hope you enjoy this recipe as much as I do remember to share your food and serve with love and kindness.

Thursday, 12 September 2013

Chicken Sausage Muffins ( Savoury Muffins)

Started my blog this same day, a year ago on my late brother A s birthday.Remembering him with fond memories and the fun times we had together,I hereby dedicate this recipe to him,for all the kindness and love that he has shown towards me.Well if you have read my first blog(introduction to me)you would know that he was a brilliant cook and the one who got me on to my cooking trails.So here's to you brother, thinking of you and missing you...


2 cups Flour
3 Tbs Sugar
1/2 Tsp Salt
1 Tbs Baking Powder
1 Tbs Dried Herbs
1 1/2 Cups Shredded Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1 Small Onion Minced
2 Tsp Crushed Garlic
1 Egg Beaten
1 Cup Butter melted
1 Cup Milk

Method :

Preheat oven to 425 F (220 C)Grease Muffin cups sprinkle them with some cornmeal.

In a large bowl stir together flour,sugar,salt,baking powder and the mixed herbs.Mix in the rest of the ingredients (cheese,onion and garlic)

In another bowl whisk together the egg and melted butter until mixed well, add milk.

Make a well in the flour and add in the milk mixture.Gradually draw in the flour until just incorporated,at this point do not over mix.

Bake the muffins in preheated oven till brown,roughly 20-25 mts depending on your oven.Cool in pan for about 5 mts before removing from cups.

A few notes on theses muffins

I did not have both the cheese, so used shredded cheese slices instead.I also added chopped skinless chicken sausages and this gave the muffins a whole new taste,you could probably try it with different variants of meat,just to give it an extra zing.

Hope you like this recipe,I did.

Please do share your food and serve with love and kindness.

This ones for you.....

Friday, 5 July 2013

Crab with Drumstick Leaves

Starting a new page on Facebook taught me a couple of new things.First and foremost(like every normal person) it gives you a feel good feeling when you see the number of likes on your page,secondly it brings you a lot closer to like minded people with the same passion for food as you have.Thirdly and most importantly you have the opportunity of sharing recipes and holding discussions with all of them.

One such discussion, on different combinations of a particular dish led to the culmination of this dish.A good friend had suggested the combination of Drumsthick Leaves with Crab.Interestingly this was a new and a rather unusual combination at my household.Nevertheless decided to try it and no mistake,it turned out just brilliant.So here goes,paying my allegiance to you my friend (Nagarajan Natarajan)the recipe for Crab with Drumstick Leaves.

1 kg Sea Crabs
1 bunch fresh and tender drumstick leaves
1/4 cup olive oil
2 Onions chopped fine
1 large tomato roughly pureed (I smash it by hand)
1 tbsp ginger/garlic paste
1 small ball tamarind soaked in half cup warm water and strained 
1/2 tsp turmeric powder
1 tsp coriander powder
salt to taste

Roast and grind to a coarse powder
2 tsp cumin
1 tsp pepper
4 dried red chillies or more if you like it spicy
5 cloves

Take a heavy bottom kadai/vessel and add 1/4 cup oil.Add onions and saute till light brown,add the ginger/garlic paste and saute well.Mix in the powdered masala and saute well adding spoonfuls of water if you find it burning(at this point I lower the heat to low)add all the dry powders and the tomato and keep stirring well till it turns a deep red.Add the crabs and the greens and saute well.
After a couple of minutes turn the heat on to a higher level and add the tamarind water and mix well.Close the dish and allow it to simmer for 10 mts or so.Do keep checking to see that the crabs are coated well with all the spices.Once done remove and serve hot along with pepper rasam or sambhar.

Some tips on making this: Do not use more water than actually required.Crabs and most sea foods require very little water to cook.
Pluck the tender leaves of the drumstick tree.Don't use yellow ones.
I hope you enjoy this recipe as much as I did in making it.
Please do remember to share and serve with love and kindness.

Thursday, 14 February 2013

Kofta (Meatball) curry

paniyaram chutti

There are innumerable ways of making kofta curry,this is my version of a less oily and easy to make recipe.

You will need a paniyaram pan(easily available here,you get it in most of the stores that sell utensils)in case you don't find it please use a pan to shallow fry the koftas.

Ingredients :

1/2 kg Minced Mutton with just a little bit of fat.
3 large onions chopped fine
3 red tomatoes chopped fine
1 tbsp chopped ginger and garlic
1 green chilli minced
3 tbsp olive oil
1 tbsp ginger/garlic paste
1 tbsp methi leaves,you can use the dried kasuri methi too if you don't have fresh,just soak them in some warm water before using.
1 tsp chilli powder
1 tsp cumin powder
1/2 tsp dhania powder
1/2 tsp homemade garam masala powder 
1 large cup curd, well beaten
2 tsp coriander leaves
1 tsp mint leaves
1 cube Amul cheese
1 fresh egg
1 tsp freshly ground pepper
2 tsp fresh cream mixed with a bit of milk
salt to taste


Wash the mince and drain well,squeeze out as much water as possible,place in a food processor and grind it further,add the cheese cube,pepper,a little salt and the egg and continue to grind,remember not to overdo it,keep it mixed well but not too fine. Place in the fridge for 1/2 an hour. Remove,shape into balls and put it into the paniyaram pan (don't know it by any other name) and fry them till well done.
Take a heavy bottom pan with lid and pour oil into it,add the chopped ginger/garlic,chopped green chill  and the methi leaves,saute well till the ginger and garlic start changing colour,add the chopped onions and fry well till they change to a light pink.As the onions change colour (keep stirring constantly)add the ginger garlic paste and fry well,add chopped tomatoes,sprinkle some salt and keep stirring well,gradually keep adding the dry powders,one at a time sauteing well with each addition and sprinkling some water from time to time.
Once you see that all the masala has mixed well,add a teaspoon of curd and keep sauteing well...finish the curds a teaspoonful at a time,sauteing well between each addition....Do not let the gravy become too dry, add 1/2 or 1 cup water and simmer gently...Add the meatballs and mix gently,allow a lot of gravy to remain as the meatballs absorb some gravy.
Remove and garnish with julienned ginger,methi leaves and a drizzle of beaten cream...

Some tips on the kofta: Do not grind the mince too fine,let it remain a little grainy...Brush the paniyaram pan with a little oil before putting the koftas in it...Keep sauteing well once you add all the masalas,sprinkling generously with water...

Please do try and make this recipe and do tell me how it tasted...remember to share food and serve with love and kindness...

Friday, 25 January 2013

Vegetable Samosa

Ever since I had been to a friends place and had the humble samosa,I have been waiting patiently to make it.Now what better moment to make it than when you have guests for tea .Its an easy to make light snack,often had during tea time(well some have it for breakfast too).You can add any stuffing you like,just remember to keep it dry,half cooked and with as less oil as possible.

2 cups Maida/Flour
2 Tsp  fine Semolina/Sooji/Rawa
A pinch of salt
Knead all together with water to form a soft pliable dough.
Allow to rest till you get your stuffing ready.

Ingredients for stuffing:
1/2 cup shelled Peas
1/2 cup thickly grated Cabbage
1/2 cup button Mushrooms chopped 
2 medium sized onion finely chopped
1/2 cup chopped coriander leaves
1/2 tsp cumin seeds
1 tsp finely chopped ginger
1 green chillie finely chopped
1/2 tsp cumin powder
1/2 tsp chillie powder
1/2 tsp garam masala powder
2 cups oil for frying
salt to taste

Method :
Add 2 tsp of oil in a pan and saute cumin seeds,ginger, green chilli and chopped coriander till they change colour.(Ensure you do this on a slow flame)Once they change colour add the onions and saute well,till they change to a light golden brown.Add the peas first and saute well,let the peas cook for a while...Add mushrooms and all the dry powders and mix well.Cover and allow the vegetables to cook for a while.Remove lid and add the grated cabbage,mix well,place lid and after a minute, switch of the stove.Allow it to cool partially without removing the lid.Once its sufficiently cool,open the lid and allow it to cool completely.Do check if any liquid remains in the vegetable,if there is, return to heat and saute till dry,but do remember the vegetables need to have a crunch to them.Cool completely.

To make samosas take sufficient amount of dough and roll out into thin large disks.Divide them into halves as shown in the picture,add the stuffing,wet the ends all around the disks and form into samosas.Heat oil and fry samosas gently on medium flame turning them once.

Some tips on samosas,do keep the dough wrapped till you get your stuffing ready.Always ensure that you fry the samosas on medium heat and if you have a four burner gas stove,the one further away from you(it makes sense,less splashing or sputtering)Do not over cook your vegetables at any cost,they need to be half cooked and crunchy.During the process of sauteing the vegetables do not be tempted to add any water to it.The stuffing should be dry.Do not saute on high heat,keep it on low/medium so that the moisture from the vegetables are released and they cook in their own steam.As much as possible cover the vegetables while cooking.

Hope you enjoyed this recipe,as much as I did while making it.
Do remember to share your food,and serve with love and kindness.

Wednesday, 16 January 2013

Wasabi Prawns

I don't like what Crimson Chakra (Gandhi Nagar,Chennai) has done to me,not only has it got me addicted to their fabulous food,but it has got me hooked on to Gourmet Market,( a food store located within their premises) its every cook/chefs, food paradise.A small u shaped store,it has the capacity to hold all the exotic food delicacies your heart desires.On one of my sojourns to CC,I picked up a wasabi paste ( a horse radish inspired sauce) to make its namesake, wasabi prawns.I had the good fortune to enjoy this dish at a fine restaurant named Chao,since then have always wanted to try this at home.

Now the flavours for this need to be delicate,so just don't go overboard with the wasabi paste.

For this you would need 


400 gms shelled,deveined
1 tsp sesame oil
1 tsp sugar
1 egg white
2 tbs cornflour
salt to taste
Marinate the prawns in the above mixture adding the cornflour just before frying.
Fry in piping hot oil,(do remember to stay away from the sputtering pan) till brown and crisp.

The sauce:

1 cup good mayonnaise 
1/2 cup fresh cream
1 tsp Wasabi paste (increase if you want more spice)
1 tsp lime juice
1 tsp sesame oil
1/2 tsp onion seeds

Mix all the ingredients except the oil and onion seeds, together till its smooth,add the fried prawns to it and mix well.Heat the oil add onion seeds and fry for a few seconds,pour over the prawns and serve immediately.

Hope you liked this recipe,remember to share and serve with love and kindness....