Bhuna Gosht / Dry Mutton Curry

                                                                 

                                                                   


Although I have made Bhuna Gosht often enough for regular dinners at home and for guests, it is the memory of carrying it on  train journeys that remains indelibly etched on my mind.  On a long train journey with nothing much to do, having home cooked food used to be an excitement in itself  and Bhuna Gosht used to just add to the fun. Whether it was the moment or the dish I can't say but I always felt it  tasted extra special and more delicious on  train journeys.

Bhuna Gosht literally means stir fried mutton. Traditionally the mutton was cooked in it's own juices for a long time on a very low flame, stirring all the time, till the mutton became tender. What I do is marinate the mutton and stir over low flame till the mutton and spices are well blended and then I add just a little water and pressure cook till tender. This speeds up the process a bit but tastes as great.

Ingredients:   

1/2 kg mutton
1/2 cup yoghurt
1 tbsp garam masala powder ( whole spice powder)
1 tbsp red chilli powder
Salt to taste
1 tbsp cumin seeds powder ( jeera powder)
1 tbsp ginger paste
1 tbsp garlic paste
3/4 cup oil
1 sliced onion
Garnish: fresh coriander leaves, fresh mnt leaves, green chillies

Method:    Wash the meat well. In a bowl marinate the meat with yoghurt, chilli powder, salt, cumin powder, garam masala powder, ginger and garlic paste. Cover and keep in the refrigerator to marinate for at least 2 hours. Slice the onion lengthwise, fry till golden, take out  and keep aside.

In a heavy bottom pan invert the meat with the marinade and cook on slow flame till all the liquid dries out. Add warm oil and the fried onion.  Stir on low heat. Keep sprinkling little water and bhuno (saute) till the mutton is well fried. Do not be in a hurry. After every five minutes or so when the mutton looks like it is drying out add little sprinkling of water and let it cook. When the colour and the aroma appear just right, add 1 cup water and cook on slow flame, covered with a lid, till meat is tender. Alternately, you can pressure cook at this point for about 25 minutes on slow flame ( after the first whistle on high). Check if the mutton is tender, adjust seasonings and dry out any excess water. Transfer to a serving dish and garnish with fresh coriander leaves,fresh mint leaves and green chillies.

Bhatura

                                                                           

It feels nice when my kids appreciate my cooking but it feels truly wonderful when my kids' friends do too and remember it years later.I was so touched when my younger daughter's close friend recently told me how much she missed my cooking. She  was specially nostalgic about the bhaturas I used to make. So here then is the recipe for it and I do hope she will make it and maybe think of me... even as I am remembering her as I post it.

Over the years I have tried various bhatura recipes but this is the one that I have been following for the longest time and which I think is the best. The bhaturas come out fluffy and crisp with no oil sticking to it. The only drawback is that you may just end up eating more than you wanted to :)

Ingredients: 

2 1/2 cups refined flour ( maida)
1/2 cup yoghurt
1/2 tsp baking powder
Pinch soda bicarb
1tsp salt
2 tsp sugar
2 tbsp oil
Oil for frying

Method:   In a mixing bowl add flour, baking powder, soda bicarb and salt. Mix and pass through a sieve.  Mix yoghurt and sugar and add to the flour. Also add about a cup of water gradually to make a soft dough by kneading lightly.  Incorporate 2 tbsps of oil into the dough. Cover dough with a damp cloth and keep aside for an hour. Divide dough into approximately 16 portions and form balls. Cover and keep aside for a further 10 mins. Grease palms, flatten balls and roll into 5 inch rounds. Heat oil in a heavy bottom pan and fry on high flame till light brown.  Serve hot.

Pasta Salad with French Beans and Potatoes

                                                                         

The french beans looked so fresh and oh so tempting when I bought them that I could almost have eaten them raw!! Seriously!!  The next best thing to do was to blanch and use them in a salad with a minimalistic dressing to retain the pure goodness and taste. Delicious!!!

I think I am blessed to live in a country where one can still get local produce fresh from the farmer and mostly organic. It makes a world of a difference not only to the taste but also to cooking time as vegetables take barely any time to cook.

Ingredients: 

1 cup macaroni
2 potatoes
1/2 cup french beans
1tbsp olive oil
1 tbsp vinegar
1/2 tsp black pepper powder
Salt to taste
1 tsp crushed garlic
1tsp mustard paste ( or powder)
1 tsp dried basil ( or fresh)

Method:   String and cut french beans. Boil macaroni according to packet directions adding french beans to the pan for the last 2 minutes of cooking time. Remove from heat when pasta and beans are tender and drain the water. Run it through running water and drain well. Boil potatoes such that they are soft but not mushy. Peel the boiled potatoes and cut in cubes.

Meanwhile, in a big bowl add all the ingredients for the dressing ....olive oil, vinegar, mustard, salt, pepper,garlic and basil. Stir to combine. As soon as the macaroni, french beans and potatoes are boiled, add to the dressing and mix well. Adjust seasonings and serve warm or at room temperature.

It is preferable to add dressing while the vegetables and pasta are warm as it absorbs better. I feel it tastes better too while warm as the flavours tend to get muted and dull when cold.

Tomato And Onion Chutney

                                                                               

                                                                     

This is my new favourite chutney to have with dosas and idlis. It even goes very well with parathas or regular meals   Apart from it's amazing taste what works in favour of this recipe is that it's two main ingredients, tomatoes and onions are generally readily available at home so one doesn't need to plan ahead or run to the market to get anything. You can think of making this recipe in one moment and make it in the next. Can't say that for too many recipes, can you? Another plus point... effort required is minimal. Tempted? Make it now!

Ingredients: 

2 onions
2 tomatoes
1 green chilly
Few curry leaves
Salt to taste
1 tsp mustard seeds
1/2 tsp urad dal
1 1/2 tbsp oil
1/4 tsp red chilly powder

Method:    In a pan put 1 tbsp oil and add chopped onions and green chilly. Saute for a minute. Add the chopped tomatoes. Cook for 2 minutes till tomatoes soften. Cool and then blend in mixer. Transfer to bowl and add salt.

In another small pan add 1/2 tbsp oil and once it heats up add urad dal, mustard seeds and curry leaves. When the mustard seeds start crackling add the red chilly powder and immeditately pour over the chutney. 

Baked Cauliflower

                                                                             

Baked cauliflower had been on my mind ever since my elder daughter raved about it after having it at a friend's place! Now I seriously love baked dishes and the way my daughter described it had me craving it in a big way. I had to make it and soon!

I didn't follow any specific recipe but went by instinct. I blanched the cauliflower florets and kept them aside while I made a basic white sauce. Then I mixed the cauliflower and sauce and topped with cheese and baked it. Easy, right? But it was just so good that, even as I savored it, I longed to share the recipe.

Cauliflower is one of my favourite vegetables and cooked in a creamy white sauce it tasted absolutely heavenly. If you like baked dishes, you will definitely like this recipe... for sure!!

Ingredients: 

1 small cauliflower
1 tbsp flour
1 cup milk
1 tbsp butter
2 tbsp cheddar cheese
2 tbsp parmesan cheese
Salt to taste
1/4 tsp pepper
1/2 tbsp butter

Method:    Preheat oven to 180 degrees C. Cut cauliflower in florets and put into a pan of salted boiling water. After a couple of minutes remove from flame and drain water. Let the cauliflower remain in a colander so any excess water flows out.

Now in a heavy bottom pan add butter. When it melts add flour and stir briefly such that the flour loses it's raw smell but is not browned. Turn off flame. Wait for a minute or two and then add milk slowly. Put it back on the flame and, using a whisk, keep stirring briskly till the mixture thickens. Turn off flame.  Add salt and pepper. Also add grated cheddar cheese and the boiled cauliflower florets.

Grease a baking dish and pour the mixture into it. Top with parmesan cheese and dot with butter. Bake till cheese melts and turns light golden. Serve hot.