Monday, 21 December 2015

Mustard Mutton Curry!!!!

This is a  laid-back fabulous method of making mutton which  I learned from one of my friends . After few discrepancies today I am going to share my sort of making Mustard Mutton Curry.

Here it is:


  • Mutton: 500gm
  • Yogurt: 2 tbsp.
  • Turmeric Powder: 1/2 tsp.
  • Salt: To taste
  • Mustard Oil: 3-4 tbsp
  • Onion: 3 medium sized, chopped
  • Ginger Paste: 1 tbsp.
  • Garlic Paste: 1 1/2 tbsp.
  • Green Chili: 2 nos. ( You may increase the number and adjust the hotness according to yout choice)
  • Black Mustard seeds : 11/2 tsp.
  • Curry Leaves: 4-5
  • Garam Masala Powder : 1/2 tsp.
  • Warm Water : 1/2 Cup.


  • Soak the mustard seeds in the warm water for half an hour. Soaking the mustard seeds in warm water and grinding it with the green chilies reduce the pungent flavour of the mustard.
  • But before grinding throw away the soaking water and use fresh water to make a smooth paste. Then sieve the mix with a strainer to get rid of any thick particles of mustard left.
  • Marinate the mutton with yogurt turmeric powder, salt and half of the mustard oil for 1-2 hours.
  • Heat oil in a pressure cooker and add curry leaves and chopped onions. Fry til the onions become soft and translucent. Then add the ginger and garlic paste. Mix well and then add in the marinated mutton.
  • Cook until the oil comes out. Mix the mustard -chili paste into the mutton. Give a nice stir and pour the warm water.
  • Cover the lid of the pressure cooker and cook until 2/3 whistles come out.Turn off the flame.
  • Uncover and taste the seasoning. Add salt or sugar if required. Increase the flame to adjust the gravy. This mutton preparation has a thick gravy so do not add much water. Turn off the flame.
  • Sprinkle the garam masala powder and cover the lid for a minute so that the curry could absorb the aroma.
  • Your Mustard Mutton Curry is now ready. Drizzle raw mustard oil.
  • Serve hot with steaming hot rice.


                                                                  Enjoy Your Food...!!!!

Friday, 18 December 2015

Achari Daal Paratha With Leftover Daal..!!!

Finishing the surplus/leftover daal, is the toughest job to do for me and  my family members. Most of the time, uselessly I keep it inside the refrigerator thinking of doing something later with it and then throw it into the garbage bag. 
But this time I didn’t do this, rather I made something new using it, in the next morning. Yes, I made “Daal Paratha” for the  breakfast and that too in a twisted way, to give the parathas a special touch. And it was“Achari Daal Paratha” .
Everyone in my family loved it, enjoyed it and happily finished it. 

Can you visualize my "win-win" face in the end? Yes, I was deliriously happy and why shouldn't I ? Atlast I found a way out.

Anyway, let’s come to the point now.Here is the detailed process following which you can also make “Achari Daal Paratha” with your leftover daal.”


For Stuffing:

  • Leftover daal(I used pinkish red lentil,masoor daal) : 1 1/2 Cup
  • Chopped Onion: 2 tbsp.
  • Ginger Paste: 1 tsp.
  • Hot & Sour Pickle(I used mango pickle, you may use any variety of your choice) : 1 tbsp.(mashed the pulp of the mango including masala and discard the hard portion).

For the Dough:

  • Whole Wheat Flour( Atta) :- 1/2 CUp
  • All Purpose Flour: 1/2 CUp
  • Salt: 1/4 th tsp.
  • White Oil : 2 tbsp to fry the paratha and 1 tbsp to knead the dough.
  • Water: To knead.


      Stuffing Preparation:

  • Start boiling the leftover daal in a non stick pan. Once the daal becomes thick add the chopped onion and ginger paste. Cook for 3-4 minutes more until the raw smell goes off.
  • Now add the pickle and mix well. Cook until all the water dries up and the mixture gets ready to use as stuffing.
  • Keep it aside and let it cool for sometime.

Dough Making:

  • Take a bowl. Mix in atta, maida, salt and white oil. Add water slowly and make a firm yet soft dough. Cover it with a wet cloth and let it rest for sometime.
  • Now divide the dough into few medium sized balls. Every ball should be equal in size.

 Making Paratha:

  • Roll out each ball into a small circle dusting with wheat flour.
  • Keep one tbsp of stuffing in the center and gather all the corners, close it, seal it well and press lightly.
  • Now roll out the sealed stuffed ball carefully dusting with wheat flour powder.
  • While rolling them out keep the sealed side of the ball on the top and don't apply too much pressure.
  • Repeat the same process and roll out the other balls.
  • Now heat a flat pan or tawa. Put the rolled paratha on it, when the bubbles will come, spread a tsp of oil all over the paratha and flip it over to the other side. 
  • Spread another tsp of oil on the other side until the brown spots appear on both the sides.
  • Repeat the process to fry the rest of the balls.
  • Achari Daal Paratha is ready now.
  • Serve the paratha hot with curd,pickle or raita.

                                                                           Enjoy Your Food..!!!

Monday, 14 December 2015

Fusion Mutton Curry..!!!

Have you ever tried to keep yourself away from your most adored hobby? Doesn’t it make a throbbing pain in the heart directly? No, not intentionally but I was away from my blog for a long time because of some indispensable reasons. Anyway, nothing much to tell about it…hope everyone of you is  just hearty and hale…My heartcore thanks to each and everyone who inspite of my absence, regularly visited my blog and the same time a warm welcome to all the new members of my blog page.. Though I was officially absent but regularly I got notifications of your visits, comments and likes. Not only that but also I should give immense thanks and love to my those generous and kind friends who reinvigorated me to start blogging again…

Today, I am going to share one of my experimental mutton  recipes which I prepared for the very first time for a Sunday lunch. I termed it “Fusion Mutton Curry” as in this recipe I combined two different processes of the mutton preparation. One,which is typically used to prepare mutton in the Southern Part of India and with the other process mutton is prepared in the Northern Part of India.
Here comes the process :

Ingredients :

                           : To Marinate The Mutton:

  • Yogurt :2/3 tbsp
  • Salt: To taste
  • Turmeric Powder: ¼ th tsp mustard oil: 2-3 tbsp.
  • Mustard Oil : 2-3 tbsp.
  • Garlic Paste: 1 tbsp.
  • Black Pepper Powder(preferably freshly crushed) : ¼ th tsp.
  • Kashmiri Red Chili Powder : 2 tsp (You may use hot red chili powder instead of Kashmiri red chili powder if you wish to )

                     :Other General Ingredients:

  • Mutton: 800gm
  • Curry Leaves :5-6 nos.
  • Onion: 5-6 nos (medium sized, chopped finely)
  • Tomato: 2 chopped
  • Ginger Paste: 1 ½ tbsp.
  • Garlic Paste: 1 tbsp.
  • Coriander Powder: 1 tbsp.
  • Cumin Powder: 1 tbsp.
  • Coconut Milk: ½ cup (you may prepare it freshly or used store bought coconut milk. I used 2 tbsp of  Maggi coconut powder which I dissolved it half cup warm water and made the milk )
  • Cinnamon Sticks: 1
  • Cardamoms: 4-5 nos.
  • Cloves: 4/5
  • Salt: to taste
  • Sugar: ¼ th tsp.
  • Mustard Oil: 2-3 tbsp. more except the amount used for marinating.
  • Fresh Cream: 1 tbsp.


  • Wash the mutton pieces well with warm water and wipe the pieces off with a kitchen towel or paper napkin.
  • Marinate it with the above mentioned ingredients and keep it for 1 hr inside the refrigerator.
  • Heat the rest of the mustard oil in a pressure cooker. Add the cinnamon sticks, cardamoms and cloves. When the aroma starts to come out add the curry leaves, tomatoes and chopped onions. Cook until the onion becomes soft and translucent and the tomatoes become mushy.
  • Now add the marinated mutton pieces into the pressure cooker and fry on high flame for 5- 7 minutes.
  • Add the ginger garlic paste, coriander powder, cumin power, salt (be careful while adding salt as the mutton pieces already have salt which was given while marinating ),sugar and mix thoroughly. Cook until oil start releasing from sides of the cooker.
  • Add the coconut milk now. Give it a good stir and over the lid of the pressure cooker. Cook till 2 whistles come out or till the mutton pieces are done.
  • Uncover and taste the seasoning. Add salt or sugar if required.
  • During this mutton curry preparation you do not need to add any extra water as it has a thick gravy and not watery. The mutton pieces will be cooked with the water present in the yogurt and in the coconut milk.
  • Turn off the flame. Your fusion mutton curry is ready to be served now. Add the fresh cream and serve with Rice, Pulao , Roti or Parantha.
  • This time I served it with Bengali Mishti Polao .

                                                    Enjoy Your Food!!!!