Bhatinda Chicken Recipe

Goat Curry - Mutton Curry

Simple, yet delicious, Goat Curry or Mutton Curry is also easy to put together. This is my go-to recipe when I want to cook a simple, wholesome non-vegetarian meal for my family. The basic recipe for this dish is my Mother's so I know it is good as I grew up eating it. Mom would cook meat curry with goat meat (also called mutton in India). Goat Curry or Mutton Curry is delicious served with plain rice, a salad and Raita. If you thicken the gravy, it tastes just as good with hot, freshly made Chapatis.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serve 4-5 people

Ingredients:

• 1 kg goat leg, cut into suitable bite-sized chunks
• 4 tbsps vegetable/ canola/ sunflower cooking oil
• 2 large onions sliced thin
• 2 large tomatoes diced
• 2 tbsps garlic paste
• 1 tbsp ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 2 tsps garam masala powder
• Salt to taste
• Chopped coriander to garnish

Preparation:

• Heat the cooking oil in a heavy bottomed pan, on medium heat.
• When hot, add the onions. Sauté till the onions begin to turn a pale golden brown in color. Now remove from the oil with a slotted spoon and drain on paper towels. Turn off heat.
• Grind the onions into a smooth paste (adding very little to no water) in a food processor. Once done, remove into a separate container.
• Now grind the tomatoes, garlic and ginger pastes together, in the food processor, into a smooth paste. Remove into a separate container and keep aside for later use.
• Heat the oil left over from frying the onions, again and add the onion paste. Sauté for 2-3 minutes.
• Now add the tomato paste and all the powered spices, including the garam masala. Mix well.
• Sauté the resulting masala (onion-tomato-spice mixture) unitl the oil begins to separate from it. This can take up to 10 minutes to happen.
• Now add the goat/ mutton pieces to the masala, season with salt to taste and stir to fully coat the goat/ mutton pieces with the masala. Sauté till the goat/ mutton is browned well.
• Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the goat/ mutton is tender. You will need to keep checking on the goat/ mutton as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
• When the meat is cooked, garnish with chopped coriander and serve with hot Chapatis(Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Tip: Use a pressure cooker to cook Goat Curry or Mutton Curry and it will be done in half the time it takes to cook in an open pot!

Homemade Pizza

Homemade Pizza (photo) Larger photo
Classic homemade pizza recipe, including pizza dough and toppings, step-by-step instructions with photos. Make perfect pizza at home!
Prep time: 2 hoursCook time: 30 minutes
INGREDIENTS
Pizza Dough: Makes enough dough for two 10-12 inch pizzas
1 1/2 cups warm water (105°F-115°F)
1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
2 Tbsp olive oil
2 teaspoons salt
1 teaspoon sugar
Pizza Ingredients
Olive oil
Cornmeal (to slide the pizza onto the pizza stone)
Tomato sauce (purée)
Mozzarella or Parmesan cheese, shredded
Feta cheese
Mushrooms, thinly sliced
Bell peppers, stems and seeds removed, thinly sliced
Italian sausage, cooked ahead
Chopped fresh basil
Pesto
Pepperoni, thinly sliced
Onions, thinly sliced
Sliced ham
Special equipment needed
A pizza stone, highly recommended if you want your pizza dough to be crusty
A pizza peel or a flat baking sheet
A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife
METHOD
Making the Pizza Dough

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour.

3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Let the oven cool till it is just a little warm, then place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.
6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Yield: Makes 2 10-12-inch pizzas.

Mutta Dosa Egg Dosa

Time of Preparation : 10 minutes
Spice level : 1 out of 5

Ingredients:
Dosa Batter – 2 cups
Eggs – 1 egg to mix with batter + 1 egg for each dosa
Green chillies – 2 (finely chopped)
Coriander leaves – 1 tbsp (finely chopped)
Pepper – as required (I have used freshly ground pepper)
Salt – to taste
Oil – 1/2 tsp for each dosa
Method of Preparation:
Beat an egg and mix it with 2 cups of dosa batter.
Beat eggs as required and keep it aside.
Heat electric griddle or dosa pan in medium heat and make crepes of around 6″ diameter.
Add the beaten egg (1 egg) and sprinkle some chopped green chillies and coriander leaves.
Sprinkle some crushed black pepper and salt.
Add around 1/2 tsp of oil.
When the egg is almost done turn the other side.
Leave it for a minute and remove from the heat.
Serve hot with any spicy chutney.

Note:
If I am little bored or lazy, I will just make dosa with adding egg to the batter and follow the same procedure.
In that case we can even just break the egg before adding and spread it with a spoon.

MILO Banana Muffins

MILO Banana Muffins

Cauliflower Korma Cauliflower in Cashew and Coconut Milk Gravy

When we think of Korma, we generally make with green chillies or Red chilly powder. For this Korma, we use Red Chillies for the spice.








Time of Preparation : 45 minutes
No of Servings : 3 to 4
Spice level : 4 out of 5

Ingredients:

Cauliflower florets – 1 1/2 cups
Onions – 1 1/4 cup (finely chopped)
Tomatoes – 1 cup (finely chopped)
Bay leaves – 2
Coconut milk – 1 cup (adjust according to the thickness)
Green peas (I have used frozen)- 1/2 cup (optional)
Oil – 1 tbsp
Salt – to taste
Coriander leaves – 2 tbsp
Masala to Grind:
Cinnamon stick – 1″
Clove – 1
Red chillies – 6
Coriander seeds – 1 tsp
Khus Khus – 1 tsp
Onions – 1/4 cup
Green chilly – 1
Garlic cloves – 4
Ginger – 1 tsp (chopped)
Coconut – 3 tbsp (grated)
Split Dhalia – 1 tsp
Broken Cashew nuts – 3 tbsp (soaked in water)
Oil – 2 tsp

Method of Preparation:

Boil the cauliflower florets in a microwave or on a gas until they are 75% cooked.
Heat 1 tsp of oil and rfry cinnamon stick, clove, red chillies, coriander seeds, khus khus and 1/4 cup of onions.
Fry till they become translucent and the green chilly, ginger, garlic and grated coconut.
Fry for 2 minutes and let them cool.
Grind them along with split dhalia and soaked cashew nuts.
Make them to a smooth paste and keep it aside.
Heat oil in a pan and add the bay leaves followed by the chopped onions.
Add some salt and fry till they become translucent.
Now add the chopped tomatoes and fry for 2 minutes.
Then add the ground masala and fry for around 5 to 7 minutes in medium flame (till the raw smell goes)
Add little water if needed.
Now add the cauliflower and peas and add required amount of water.
Cover and cook for another 10 minutes.
Finally add the coconut milk and cook for 10 minutes.
Garnish with coriander leaves.
Serve hot with Chapati.

Simple Vegetable Biryani

After a very long time I am posting a recipe today.  I know I’ve become very lazy and couldn’t find time to post a recipe. Finally I am back to SpicyTasty and of course I missed posting recipes. My sister made this vegetable biryani when she visited us from India and we all loved it. It’s very simple and easy. If you are a big biryani lover then try this simple recipe you will love it.
Preparation Time : 60 minutes
No Of servings : 4-5
Spice level : 2 out of 5







Ingredients:

Onion : 1 medium (chopped)
Tomatoes : 2 (chopped)
Ginger & Garlic Paste : 2 tbsp
Vegetables : carrot, beans, soya chunks, bell pepper and potatoes
Green Chili : 2-3 (according to your spice level)
Coconut Milk : 1 cup
Turmeric Powder : 1 tsp
Basmati Rice : 2 cups
Mint leaves : 1/4 cup
Coriander leaves : 1 cup
Red chili powder : 1 tbsp
Coriander powder : 11/2 tbsp
Water : 2 1/2 cups
Garam Masala powder : 1 tbsp
Fennel seeds : 1 tsp
Cardamom : 3
Cloves : 3
Cinnamon stick : 1″
Biryani Masala : 1 tbsp (optional)
Salt : to taste



Method Of Preparation:


Wash and soak the Basmati rice for at least 30 minutes. After that drain the rice and just fry them with a tbsp of ghee and keep it aside.
Grind mint and coriander leaves and keep them aside.
Heat oil in a pan add fennel seeds, cardamom, cloves and cinnamon. Fry them for a minute after that add onions fry them till it becomes translucent.
Now add ginger & Garlic paste and green chilies fry them for a minute.
Add tomatoes and all masalas (turmeric, red chili, coriander, biryani masala and garam masala) fry them for couple of minutes.
Now add all the vegetables with salt and mint, coriander paste.
Mix it all together then add coconut milk and water.
Let’s just come to boil and after that transfer that into electric rice cooker with rice.
Mix it well and sprinkle some coriander leaves on top.
If you are using an electric cooker as soon as the light turns to warm or the the rice is cooked, transfer the contents to a hot pack or a serving tray to avoid burning rice at the bottom.
If you are using a pressure cooker, cook the rice for one whistle and then remove from heat.