"Gosht Kassa" first mutton dish..

Gosht Kassa

Hi people...
Today was my week off and as usual I had to cook something special and different from what I eat at hotels.. Something that reminds me of my Mom's cooking...

So, I got this mutton dish.. I would say a quite simple preparation with very little water being used in the curry. The day started when I went to buy:
Mutton : 500g
Curd: 1 Tbsp.
Red Chilly Powder: 1+2 Tsp.
Coriander Powder: 2 Tsp.
Turmeric Powder: 1/2 Tsp.
Whole red chilies: 3 pcs.
Ginger Garlic Paste: 1 Tsp.
Oil: for fryin of masalas
Onion: 500g
Salt: to taste

I got all these things and came back. I started the marination with curd, salt and red chilly powder and kept it aside for 2 hrs.
By the time I chopped onions. Now after the marination reaches a satisfactory state, put oil in a kadhai and add onions, ginger garlic paste and whole red chilies and saute it for few minutes.
After the browning of onions, add the mutton and mix it well on flame. Also add the rest of spices in the Mutton.  Let the mutton get cooked for 30-40 minutes in the kadhai...
After you find there is a good color in the mutton.. keep on stirring and check if it's cooked properly.
So, again a simple recipe in which just mix the ingredients at correct time and correct quantities and keep mixing.
The mutton Kassa is all set... 
Enjoy with fulkaas...

Happy Cooking!!!!

"Chicken Gizzard & Liver" in a Desi Way!! ** Kassa Kaleji**

Well as always, I am here with another dish on my week off.

"Kassa Kaleji"

Chicken gizzard is one of my favourites, so today I wanted to cook something with this.
So, Again me and my bike exploring the streets of Mumbai collecting ingredients for my dish.
I got..
Chicken Liver & Gizzard: 500g
Onions: 500g
Ginger Garlic paste: 1tspn
Oil: 60ml
Coriander Powder: 3 Tspn
Red Chilli Powder: 2 Tspn.
Turmeric Powder: 1 Tspn.
Cumin seeds: 1 Tspn
Red Chillies: 3
Salt: to taste
Green Coriander: for garnish

To start with I washed the chicken and marinated it with a mix of ginger garlic paste, red chilli powder, oil and salt. Then I covered and kept it aside.
I started with the chopping of onions & coriander. After these were chopped, the Kadhai was on the stove and oil into it.
After heating the oil I added the cumin and red chiilies to it, followed by the onions.
I kept on cooking the onions to a golden brown color and then added the chicken to it.
Now the work is very simple. Just keep on stirring without letting it settle at the base.
After around 20 mins. check if the chicken is well done, it must be.
Now your dish is all ready.. Garnish it with chopped green coriander and serve hot. Enjoy with steamed rice.
!!!!Its really more yummy when the dish is eaten hot!!!!
See you again next week....

"Happy Cooking!!!"

Punjabi Rasoi.. "Kadi Pakoda"

Hello people!!!!

Well after a long time, I am back with another dish from Ghar Ki Rasoi and one of my favourites

"Kadi Pakoda"

Today being a Tuesday I decided to cook something vegetarian and thought of this.

So I went to market and got:

Gramflour : 250g

Curd: 100g

Cumin seeds: 1 Tspn.

Onion: 1 Pc.

Tomato: 1 Pc

Green Chillies: 2 Pc.

Dried Red Chillies : 2 Pc.

Red Chilli Powder: 1/2 Tspn.

Turmeric Powder: 1/2 Tspn.

Coriander Powder: 1/2 Tspn.

Oil: For Frying Pakodas

Salt: To taste

Now,

First I chopped half onion, half tomato and a green chilly. Then I took 2 cups of gramflour and added a pinch of salt to it. Using water i made a batter of it to fry pakodas.(The batter shouldn't be too liquid in nature)

I fried the pakodas to a golden brown color and took it out of the pan, put in a mix of curd aand water.

After this I took half a cup of gramflour, 50g of curd and 300 ml of water (so that the mix would be too fluid consistency), mixed and kept aside.

Now in a pan I took 1 Tbspn. of oil and added dried red chillies, half onion, half tomato and cumin to  it.

After 5 min. I added red chilli powder, turmeric and coriander powder to it and continued frying.

Then I poured the mix in it and started stirring continuously on medium flame.

After the first boil, reduced the flame to low and continued stirring.

After 8-9 mins. I added pakodas to it and took it off the flame and continued stirring for 1 min.

Then I added salt as per taste.

Well Here is the Kadi Pakoda ready...

Enjoy with Steaming Hot Rice.

"Happy Cooking!!!!"

"Ghar ki Murgi.. but not Daal Baraabar.."

Well Hi friends...
I'm Back.. This week off I decided to cook something non-vegetarian.. and around 2:30 PM I got out to buy something... Disappointment for me!!!! No shop was open.. I was told to come around 4.
So my plan for lunch shifted to dinner again as usual...

Anyways.. at 4 I went out and bought
Chicken: 500 gm.
Onions: 500 gm.
Rest was already in my kitchen, since this dish is again no Rocket Science Dish..
Quite simple.. Ghar ka Dry Chicken preparation..
Whole Red Chilies: 3
Red chili powder: 1 Tsp.
Turmeric Powder: 1/2 Tsp.
Coriander Powder: 1 Tsp.
Everest Chicken Masala: 1 Tsp.
Salt: Jitna Chaho Ji.(To Taste)
Oil: 30-45 ml.
Ginger Garlic Paste: 1 Tsp.
Curd : 1/2 cup

So, first wash the chicken properly and put it for marination with curd, salt and chili powder for around 30 mins.
Now, start chopping the onions.
Heat the oil in the kadhai and put the whole chilies in it. Add the onions and start bhunno it. Cover it at times to ensure proper cooking. Now add the chicken to it and continue bhunno for 15 mins. Add the rest of the ingredients and continue bhunno till the time the chicken gets cooked and spices start sweating oil, that means spices got cooked. Well I have not added any water to it but if you want a gravy you can add water.
Serve hot.
That's it today... Time to go out for ice-cream now..
More to come.. Next week..

"Enjoy the dry chicken desi style with Parathe.."

Hi all,

I want to share the way I spend my weekly day off with you. Today I woke up and thought of cooking something. Well for people like me who stay away from their families.. we're left with no other options other than to eat out in the restaurants or our very own "maggi!!" ....

So here i come with a new way to spend your weekly day off..
I'm writing here one of those recipes that my mom used to make for me and was one of my favorites.
These dishes might be or might not be recognized all around.. but let me assure you... These are for sure delicious...

So today's dish is: "Grinded Green Peas Sabzi"

No rocket science.. quite simple to prepare.. You might have made a similar variation.. try this now..
I thought of making this in the day so that i get my lunch.. but you know naa... lazy bachelors...
So finally I could get up in the evening and go to a nearby vegetable market and buy
500gm :green peas
3 Pcs. :tomatoes
1 Pc. :potato
coriander leaves: for garnish
2 Pcs. :green chillies
1 tspn: deghi mirch
1 tspn: coriander powder
1 tspn: turmeric powder
1 tspn: ginger garlic paste
50ml : mustard oil
1 big onion
salt: as much as you want(to taste)
So, I came back at my flat and first of all started cleaning my kitchen for cooking. After the cleaning was done, I started mashing the green peas with a belan in a steel tumbler.. There is an easier way: Just grind the peas in a grinder coarsely. After that chop the onion the way you want. I sliced it finely. Cut cubes of potato and quarters of tomato. Also, slit the green chilies. To get all the mise-en-place ready, I'd recommend chop coriander too now only. Now heat a kadhai, put some oil and heat it. Now put the slit chilies.(If you like extra spicy add some red chilies too)
Add the onion and bhuno it for 5-7 mins. Then add the peas and potato and continue bhuno for 5 mins. Add the rest ingredients except coriander and tomatoes and continue bhuno till the time the mix starts releasing oil when its cooked(approx 20mins) . Add tomatoes now. Keep on adding little water to prevent the mix from sticking. Once the color of the mix changes from green to brownish red, add 1-2 cup of water and let it boil. after the first boil, add the coriander leaves and cover it with a lid. Let it cook on slow flame for 10 mins.
Serve with steamed rice.
That's it for now... Coming up with more such Ghar ki Recipes..

"Its really more delicious when you cook yourself."