Qubuli Uzbaki ( Afghani Style Mutton Pulav )

It's time for Blog Hop Wednesdays again.  Actually I'm lagging behind now, since I missed last blog hop, this week I have decided to complete my pending work and then continue with current work.
  Last time I was paired with Shireen of Ruchik Randhap, after going through her lovely blog , my eyes got struck to her tempting non veg recipes.  I'm just posting one recipe for this blog hop, but I have bookmarked a lot from her blog.  Do visit her blog to check all her yummy recipes.

Recipe Source: Ruchik Randhap
Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves 4

Ingredients:
Basmathi Rice- 2 cups
Mutton - 2 cups
Ginger garlic paste- 2 tsp
Garam masala- 1 1/2 tsp
Carrots- 2 medium sized ( julienne cut )
Onion- 1 medium sized ( sliced )
Raisins- 20 g
Almonds- 20 g
Pistas- 20 g
Mutton Stock- 3 cups
Coriander and mint leaves- 2 tbsp ( chopped )
Pinch of saffron soaked in warm milk
Salt to taste
Oil for frying and cooking

Method:
Wash the mutton well.  Add oil to the pan, then add the sliced onions and ginger garlic paste and fry until lightly golden in colour.  Now add the washed mutton pieces and stir well.  Cover the pan and cook it for 5 to 10 minutes until the water oozes out from the mutton.  Now add the garam masala, coriander leaves, mint leaves and salt.  Cover the pan and pressure cook upto 3 to 4 whistles or until the mutton looks tender.
Now take another pan, fry the carrots and nuts separately in little oil and keep it aside.
Soak the rice in water with little salt for about ten 10 minutes.  Now take a heavy bottomed pan, layer it with half of the mutton pieces, now top it with rice, continue layering with carrots and nuts.  Repeat this layers alternatively until everything is done.  Pour the saffron milk, stock and 1 cup of water.  Add enough salt to taste.  Cover the lid and cook it in medium to low heat until the rice looks well cooked and fluffy.
Serve it warm with raita and gravy.

This post is linked with Royal Feast- Biryani and  Blog Hop Wednesdays.

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Ennai Kathrikai / Fried Brinjals Cooked in Spicy Gravy

It's time for us to Blog Hop again.  If you are  a regular reader here, you should be familiar about this event now. Blog Hop Wednesday is started by Radhika of Tickling Palates,  where we pair with different bloggers and cook from each other's blog.  To have a detailed view about the event please check it here.

This week I'm paired with Prabha's Samayal/ Cooking, where she has got a collection of delicious recipes, which is a real treat to your eyes.  To spice up this week hop I went for a spicy and tangy South Indian gravy, Ennai Kathrikai.  Ennai Kathrikai is a traditional South Indian dish.  This is a perfect combo with Pulavs and Briyani's.  Thank you Prabha for this yummy recipe and thank you Radhika for organizing this lovely event.

Preparation Time: 15 minutes
Cooking Time: 30 to 40 minutes
Serves 3 to 4

Ingredients:
Brinjals - 5 to 6
Onion- 1 small sized chopped
Tomato- 1 medium sized chopped
Tamarind- 1 gooseberry sized
Curry leaves- 7 to 8 leaves
Hing- a pich
Mustard seeds- 1/2 tsp
Fenugreek / Methi seeds- 1/4 tsp
Oil- 1/2 thsp fpr the gravy and oil for frying the brinjals
Salt to taste
To grind:
Methi/ Fenugreek seeds- 1/4 tsp
Coriander seeds- 1 1/2 tsp
Dried red chillies- 2
Cumin seeds- 1 tsp
Chana dhal- 1 tsp
Urad dhal- 1 tsp
Coconut- 1/2 tbsp

Method:
Dry roast all the ingredients to be ground in a pan until it releases a nice aroma.  Make it into a fine paste by grinding them in a mixer grinder.  Slit the brinjals at the bottom and immerse them in water to avoid discolouration.  Insert the spice paste into the brinjals using a butter knife and keep the remaining paste for the gravy.  Fry the stuffed brinjals  in oil for 3 to 4 minutes, remove it from oil and keep it aside.
Start preparing the gravy by heating the oil in a kadai or pan, splutterthe mustard seeds, fenugreek, curry leaves.  Add the chopped onions and fry it till the onions become nice and soft, then add the tomatoes, stir well.  Keep the flame in medium, cover the pan and cook till the tomatoes get soft and mushed up.
Now add the remaining paste and stir well, extract the juice from the tamarind by adding little water, add the tamarind extract to the gravy and salt to taste.  Cover the pan and let it simmer for about 5 minutes.  Now add the fried brinjals and gently stir it without breaking it.  If the gravy is too thick, add some water to dilute the gravy. Cover it and cook until the brinjals are soft and oil floats on top of the gravy. 
Serve it warm with plain rice and poppadoms , it also goes well with pulavs and briyani's.

This post is linked with Blog Hop Wednesday

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Sprouts Sandwich for Blog Hop Wednesday

It's time to blog hop again, actually it was time to blog hop...  I should have posted this nearly two days back.  I have been so lame in blogging these days, I have to push my self to post something.  So here I'm posting late for Blog Hop Wednesday  by Radhika.

This week I have been paired with a wonderful blogger Nisha of  Nisha's Kitchen.  She has a wonderful collection of recipes, after battling between between few recipes, finally I made up mind with this Sprouts Sandwich.  This easy peasy rolls are ready in minutes if you have some ready made tortillas and sprouts on hands.  I tweaked the original recipe a tiny bit by using some ketchup to spread in the tortilla and skipped the sev part since I couldn't get some.  You can find the original recipe here.

To see how to make sprouts click here.

Preparation Time: 10 minutes
Cooking Time:  10 minutes
Makes 4 rolls

Ingredients:
Tortillas- 4
Moong Sprouts- 150 g
Onion- 1 chopped
Tomato- 1 chopped
Carrot- 1 medium sized grated
Chat masala- 1 tsp
Ketchup- 1/2 tbsp
Salt to taste
Oil- 3 tsp

Method:
Heat oil in a pan,  add the chopped onion, tomato and saute for a minute or two.  Then add the grated carrot, sprouts, chat masala and salt. Quickly give it a stir and remove it from heat. Take a tortilla and heat it slightly in a pan, spread a thin layer of ketchup, place a spoonfull of filling in the middle.  Roll it tightly, cut into half and serve it immediately.

Note:
If you couldn't find tortillas, you can also use chappathi's.  Instead of ketchup you can use mayonnaise or any other spread which you favour.

This recipe is linked with Blog Hop Wednesdays, check out what our other Blog Hoppers have been doing this week. Also this recipe goes to Food Palette Series- rainbow colours and Life is Green.

reade more... Résuméabuiyad