Mutton Fry

 

 

Stewed Mutton in Aromatic Sauce

This is my 5th post under occasions for BM#27. For any festive occasions Mutton is a must at my place. My mom used to mainly make Mutton curry, biriyani or chops. My mom & me are very different when it comes to cooking. We have our own recipes & try & add in our own spices depending on our mood. We both rarely follow any recipes. We also try be innovative & try hard to take the dish to another level. This is a dish I first tried with Pork ribs & it gave very good results. Since then I have been trying this recipe with Mutton too. This recipe is suitable only for red meat as it is slow cooked for a long time in some spices & sauces.  This dish truly flavourful, soft, juicy, yummy, melt in your mouth dish. Can you believe it, that there is absolutely no masala in this dish! This dish is all time favorite in my house. This is how I made this.

Ingredients:

• 1 Kg Mutton. I used boneless meat small pieces( Ribs works great)
• 3 cups hot water
• 3 Tbsp. Dark Soya Sauce
• 4 Inch Ginger chopped(Around 1/3 cup, round big pieces)
• 1/3 cup of crushed Cloves of Garlic
• 2  Star Anize
• 3 Inch Cinnamon stick
• 6 inch Lemon grass stalk (Just give it a crush with a heavy knife)
• Salt as per taste
• 1/2 tspn sugar
• 4 Green chilis slit
• 2 Tbsp Oil

Method:

1. In a heavy bottom Pan or Kadai add oil & fry the mutton along with ginger, garlic & lemon grass untill it is a little brown.
2. Now pour in 3 cups hot water, all the sauces, salt , sugar & slow cook this for 1 hours- 1.5 hours untill the meat is tender & soft.
3. If in case the water draines off, add in some more water.
4.  Once the meat is cooked you need to ensure that the water in the pan is drained off.
5. You will also see a lot of fat/ Oil in the pan. Since Mutton is fatty it will leave a lot of fat/oil when its cooked.
6. Now to this pan add in the green chilis & fry this for a minute or 2.
7. The mutton is ready:)

 

 

Note:

1. If you want you can eliminate the green chilis
2. The ginger & garlic also will taste great. But if you dont like to see them while eating you can throw away before serving.
3. You will have to buy a very good quality mutton to enjoy the real flavour
4. The dark color comes from the dark soya sauce I have used.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27

Gobhi Manchurian Dry

BM # 27 Day 1

Party Appetizer for vegetarians

This month I am part of non stop month long bologging Marathon 27. As we are focussing on occasional recipes in the first week, My first post will be Gobhi Manchurian Dry. This is one item that I almost make for my vegetarian friends, whenever there is a get together. I had my friends come over for Easter lunch yesterday. Generally on Easter we mainly make non veg dishes & very rarely make any vegetarian items. Since my friend's hubby is a vegetarian, I made a small portion of Gobhi Manchurian for him. I rarely add color in my food recipes. That is why you will see that my Manchurian has a different color than the regular red. This shiny blackish color comes from the dark soya sauce that I use. BTW for me Manchurian is a easiest & fastest recipe I can make under 10 mins:)

Ingredients for Cauliflower fry :

1. 1 Medium size Cauliflower (cut, Clean & soak them in salted water for 15 mins)
2. 2 tbspn corn flour
3. 1 tbspn Rice Flour
4. 2 tbspn Maida All purpose flour
5. 1/4 cup water
6. 1 tbspn Chili Powder
7. Salt as per taste
8. Oil for deep frying

Method: Make a thick batter using ingredients 2 to 7 & add in the Cauliflower into this batter. Deep fry this in hot oil for 3 to 5 mins. Remove it when its golden brown.

Ingredients for the Masala:

1. 2 tbspn finely chopped Garlic
2. 1 Tbsp finely chopped ginger
3. 2 tbspn Dark Soya Sauce
4. 1 tbspn Chili Powder
5. 1 Tbsp oil
6. 1/4 tspn sugar
7. Coriander leaves/ spring onions for garnish

Method: In a Pan/ Wok add oil fry Ginger & garlic for 2 mins. Now add in the sauces, sugar, chili powder & give it a good mix. Finalyy add the fried cauliflower & give it a good mix so that it is well coated.

Note:

• Cauliflower is soaked in salt water to kill any germs in them
• If you want you can also add onions & capsicum in it.
• I don't add ajinamoto as its not good for health.
• This dish looks blackish coz I have used dark soya sauce
• For Gobhi Manchurian Gravy recipe Click here

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#27

Mushroom Manchurian

Manchurian is a very famous Indian Chinese food. Well its mostly sold by the Indian street vendors & they pronounce it manjoorian:) Lol My mom still says manjoorian & I keep correcting her its Manchurian. Manchurian is generally deep fried veg/ meat/ seafood in a spicy sauce. This is a very easy dish & if made correctly, its the most tasty dish. Most Indians order either Gobhi Manchurian or chicken Manchurian when they dine at indo Chinese restaurant. Well for Chinese the term Manchurian is like Greek & Latin. There is absolutely no such dish in their cuisine. But I love all Indo Chinese dish coz we Indians have customised it to suit our taste buds. Now that  my hubby also likes mushrooms, I have been buying them in my weekly groceries. I am making mushroom Manchurian for the first time & it was super tasty. Yum yum yummmmm. We all loved it & I am sure u too will love this dish.

Ingredients:

• 2 cups sliced Mushroom
• 1 medium capsicum diced
• 1 medium onion shopped
• 1 tbsp ginger finely chopped
• 1 tbsp garlic finely chopped
• 2 Tbsp good quality soya sauce
• 1 Tbsp tomato ketchup
• 1 tspn corse chilli powder
• oil of deep frying
• 2 tbsp oil for pan frying
• salt as per taste
• For batter
• 4 tbsp all purpose flour
• 2 tbsp corn flour
• 1 egg beaten
• salt as per taste
• 5 tbsp water

Method:

1. Make a batter with the ingredients mentioned in the batter list. Make sure the batter is not very thin.
2. Dip the mushrooms in this batter & deep fry for 2 to 3 minutes. once all the mushrooms are deep fried, set aside.
3. In a big pan, add in ginger garlic, onion & fry for 2 minutes.
4. Add in soya sauce, tomato ketchup, chili powder & salt.
5. Now mix in the fried mushrooms, capsicum & give it a good mix. Mushroom Manchurian is ready:)

Note: Try & serve it right after to enjoy the crispiness. If you are planning to make this in advance than you may fry & keep the mushrooms aside. But do the pan frying just before serving.

 

Gobhi Manchurian Gravy (Cauliflower)

Well this was one of the dish in my Valentines day dinner Menu. I had so much of plans on this day but with baby at home it highly impossible to execute any of those. Finally I decided on a simple fast menu and it was.... Malai Murg Kebab, Gobi Manchurian Gravy, Egg Fried Rice & Gooey Chocolate Cake with Ice Cream. After making all this I was dead tired:(

Ingredients for Cauliflower fry :

• 1 Medium size Cauliflower (cut, Clean & soak them in salted water for 15 mins) 
• 3 tbspn corn flour
• 1 tbspn Rice Flour
• 1 tbspn Maida All purpose flour
• 1/4 cup water
• 1 tbspn Chili Powder
• Salt as per taste
• Oil for deep frying

Method: Make a thick batter using ingredients 2 to 7 & add in the Cauliflower into this batter. Deep fry this in hot oil for 3 to 5 mins. Remove it when its golden brown.

 

Ingredients for the Gravy:

• 1 medium Capsicum diced
• 1 medium Onion diced in layers
• 2 tbspn finely chopped Garlic
• 3 tbspn chopped spring onions
• 1 tbspn Dark Soya Sauce
• 1 tbspn Tomato sauce
• 1 tbspn Chili Powder
• 1/4 tspn sugar
• Salt as per taste
• 1 tbspn  Hao Chi all seasoning  ( You can use maggie taste maker cubes as well)
• 2 cups water (as required)
• 1 tbspn Corn Flour
• 1 tbspn of cooking Oil
 

Method: In a Pan/ Wok add oil fry the onion, garlic for 2 mins. Add capsicum, 5 to 10 ingredients. fry for a minute & add water & bring to boil. Now in a cup take 1/4 cup of water mix the corn flour & make a think paste. Add this to the boiling water and keep stirring. Cook this for a minute & turn off the gas. Add in the fried cauliflower just before serving. By doing this the cauliflower remains crunchy. Garnish this with spring onion.

 

 

 

 

Note:

• Cauliflower is soaked in salt water to kill any germs in them
• I don't add ajinamoto as its not good for health.
• If you want your Manchurian dry, skip adding so much water. Instead add just 2 tbspn of water & 1/4 tspn of corn flower directly into the mixture.
• This dish looks blackish coz I have used dark soya sauce

 

 

 

 

 

 

Chili Egg Veg, Pan Asian Style (Baby corn & Potato)

My lill Z boy keeps me very busy these days. I spend lot of time putting him to sleep... God! he just wants me to carry him in my arms and walk around the house for hours together and then finally he falls a sleep. Phew...... & again in between he keeps getting up and the procession goes on:) Finally somehow I got a small break. These days I just run to the kitchen and make something really fast. I would have spent maximum 20 mins in the kitchen to make this dish. Thanks to the 4 burner gas that I can do many things at the same time.


Here is the recipe:
3 Eggs Boiled and cut into half (Shallow fry the egg in a pan)
1 large onion chopped layered
4 chopped Garlic pods
1 inch chopper ginger
6 to 8 Red dried chili
8 thinly slant sliced baby corn
1 large Potato sliced & boiled (Like fat finger chips)
1 tbspn Oil
1 tbspn Food Thickener  or 1 tbspn corn flour
1 tbspn Dark Soya Sauce, 1 tbspn Tomato ketchup, 1 tspn oyster sauce, 1/2 tspn sweet so ya sauce, 1tspn Lemon juice
In a large Pan (Kadai/Wok) add in oil fry the ginger, garlic, Red dried Chili, onion, baby corn, potato and stir fry for 3 to 5 mins. Now add in 1 big cup of water & 1 tbspn food thickener. If you don't have food thickener you can add corn flour.


Tip: For corn flour paste. In a half cup water add in corn flour and make a liquid paste. Add this at last to the curry and just cook for 2 mis. Keep stirring while you do this.

Chili Pork with Pan Roasted Potatoes

Pork wasn't my favourite dish but after coming to Singapore, I realised that people here love to eat Pork. Very good pork is available in the markets & stores. You can select lean meat or any pieces you want here unlike in India. After making few Pork dishes, I have developed interest in Pork. The meat here is very tender & cooks really fast. I find it very juicy & tasty too. In Mangalore chili pork is very famous & you will find this in  almost all chatholic wedding. This one is a very quick & easy one.

 

 

 

'Serves: 4

Cooking time: 30- 45 mins

 

Ingredients:

 

• 1/2 kg Boneless Pork cut into think small pieces (cook it in a pan separately for about 10 mins with 1 tbspn of oil and water if required only)
• 1 medium onion cut into layers
• 1 medium Capsicum diced into cubes
• 2 red chili chopped
• 1 tbspn dark soya sauce
• 1/2 tspn sweet soya sauce
• 1/2 tspn black pepper powder
• 1/2 tspn Chili powder
• 1 tbspn lemon juice
• 1 inch ginger chopped
• 6 garlic pods chopped
• 1 tbspn Oil
• Salt as per taste

Direction:

 

1. In a Pan add oil fry garlic, ginger, onion until translucent. 
2. Add all the sauces, masalas & saute for a minute.
3. Now add cooked Pork to this and saute for 5 to 6 minutes. At last add in the capsicum, green/red chili and close the pan with a tight lid cook for 2 mins and turn off the gas. Yummy Pork is ready to serve.

For the Potatoes: Just boil thick sliced potatoes till its 70% cooked (1 whistle in pressure cooker) 10 to 15 mins in a pan. Add in salt, pinch of toasted cumin powder, 1/4 tspn of chili powder, pinch of black pepper powder, 1 tbspn Lemon Juice. In a flat Plan pour 1 tbspn of oil and shallow fry the potatoes until crisp