Category Archives: Non-Vegetarian

Mutton Kofta Curry

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Mum would make yummy Kofta curry and Kofta fry for us. Here’s how you can make them too!

To make the Koftas refer to the Mutton Kofta recipe posted earlier

Here’s the recipe for Kofta Curry 🙂

Kofta Curry. Image Courtesy: Mujahid Khaleel

Kofta Curry. Image Courtesy: Mujahid Khaleel

Ingredients for the gravy

  • Onion – 1 medium sized
  • Tomato – 1 medium sized
  • Ginger garlic paste – 1 tsp
  • Curd – 1 heep tbsp
  • Fresh Coconut paste – 2 tbsp ( optional)
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Jeera/ cumin powder – 1 tsp
  • Garam masala -1/2 tsp
  • Coriander leaves – 1/2 cup
  • Oil – 2 tbsp
  • Salt – as required

Method

  • To Make the Koftas refer to the Mutton kofta recipe. Grind  the kheema and masala as shown in the recipe, mix well in a bowl and keep it aside. ( do not deep fry the Koftas).
  • Thinly slice the onions and dry roast them for about 8-10 minutes. After it cools, grind along with ginger garlic paste and half of coriander leaves.
  • Heat oil in a Kadai And fry the onion paste for sometime.
  • Grind the tomato and add it and fry till the raw smell goes and oil separates.
  • Add all the powders and salt and fry well. Now add some water and bring the gravy to a boil.
  • Meanwhile shape the kheema into lemon sized balls.
  • Once the gravy comes to a boil, add the kheema And curd, cook for 45 minutes on low flame.
  • If you want to add the coconut paste add it after 45 minutes and cook for another 15 minutes.
  • If not add the remaining coriander leaves and cook for total 1 hour on low flame.
  • Serve hot with rotis or rice.

Note: if you do not want to grind the onion, finely chop and fry till golden brown, then add the ginger garlic paste and tomatoes and follow the same procedure above.

Mutton Kofta

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Mummy’s Mutton Koftas were always a treat! They just melt in your mouth and keep you wanting for more! The kids will love it too and don’t seem to make a fuss.

Do try them out  ðŸ™‚

Mutton Kofta Image Courtesy: Mujahid Khaleel

Mutton Kofta
Image Courtesy: Mujahid Khaleel

Ingredients:

  • Mutton kheema – 1 cup
  • Fried gram – 2 tbsp
  • Green chillies – 3-4
  • Red chilli powder – 1 tsp
  • Pepper corns – 1 tsp
  • Cumin seeds – 3/4 tsp
  • Coriander powder – 1 tsp
  • Garam masala powder – 1/4 tsp
  • Ginger garlic paste – 1 tsp
  • Fresh coconut -2 tbsp (4 tbsp if you like to use more)
  • Onion – 1 tbsp ( optional)
  • Fresh coriander leaves – a handful
  • Salt – as required
  • Oil for deep frying
  • Lemon – 1 small

Method:

  • Wash the kheema thoroughly and drain the water completely using a strainer
  • Grind the kheema and keep it aside in a bowl. Grind the fried gram in a separate mixer jar
  • Mix this with the ground kheema and keep it aside
  • Grind all the remaining ingredients till salt into a smooth paste
  • Mix this with the kheema. Shape into small balls
  • Heat suffient oil in a Kadai and deep fry the Koftas till they just turn  golden brown
  • Squeeze some lemon on top and serve with some raw onions

Methi Murg

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For all those who just can’t get enough of chicken, here is Methi Murg, delicious and simple recipe by Mum.

Have this lip-smacking dish with roti or rice.

Picture Courtesy: Mujahid Khaleel

Picture Courtesy: Mujahid Khaleel

Ingredients:
For marination :

  • Chicken – 500gms
  • Ginger garlic paste – 1 tsp
  • Curd – 2-3 tbsp
  • A little salt

For gravy:

  • Onion finely chopped- 1 large
  • Whole garsm masala- 2 cloves,2 cardamom 2 cinnamon
  • Bay leaf -1
  • Tomato (1finely chopped, 1 puree) -2 large
  • Ginger garlic paste – 1tsp
  • Kasoori methi – 2 tbsp
  • Chilli powder – 1tsp
  • Turmeric powder -1/2  tsp
  • Coriander powder – 1 tsp
  • Garam Masala powder – 1/4 tsp
  • Cashews – 2 tbsp
  • Cream – 3 tbsp
  • Green chillies – 4
  • Ginger jullienes – 1 tsp (optional)
  • Coriander leaves – few
  • Salt as required

Method:

  • Marinate chicken with ginger-garlic paste, salt and curd for 30 minutes
  • Heat oil in a kadai, add whole garam masala and bay leaf
  • After few seconds add finely chopped onion and fry till golden brown
  • Add ginger-garlic paste, fry, add chopped tomatoes and tomato puree
  • Fry till the oil separates and raw smell goes
  • When masala is done, add marinated chicken and cook for few minutes
  • Add chilli-coriander-turmetic-garam masala powders
  • Crush kasoori methi, add it to the chicken , mix well, cover and cook
  • Grind the cashews to a paste, add it to the chicken and cook for sometime
  • Now add cream, ginger-jullienes, slit green chillies, fresh corainder, and cook for a few more minutes untill the chicken is cooked
  • Serve with hot plain paratha or rice

Bhaji Gosht/ Lamb with Spinach

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Mom learnt this dish from one of dad’s  friend’s who runs a small hotel. Mom had this unique quality of trying new dishes and learning from anyone, be it cookery shows, friends or relatives. Non-veg lovers who don’t enjoy eating greens will definitely relish Palak in this way. She would make it spicy and serve with rotis 🙂

Bhaji Gosht

Bhaji Gosht
Image Courtesy: Mujahid Khaleel

Ingredients

  • Lamb (Mutton) – 500 gms
  • Spinach (palak) finely chopped – 1 big bunch
  • Onion – 1 large
  • Tomato finely chopped – 1 medium sized
  • Green chilles – 5-6
  • Curd – 2 tbsp
  • Ginger Garlic paste – 1 tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1 tsp
  • Turmeric powder -1 tsp
  • Garam masala powder – 1 tsp
  • Salt – as required

Method

  • Wash the mutton thoroughly.
  • Marinate with curd, ginger garlic paste and all the powders , salt for about 20 minutes.
  • Meanwhile thinly slice the onions. Heat oil in a Kadai. Add the onions and fry till golden brown.
  • Add chopped tomatoes and cook till soft.
  • Add the green chillies and marinated mutton and fry till the raw smell goes and oil separates .
  • Add the palak and fry for some more time.
  • Lastly, add water and  Pressure cook on medium heat for about 15 – 20 mins.

Serve hot with rotis or rice 🙂

Paya / Lamb Soup

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Paya soup is the tastiest and healthiest of all soups. Mom used to prepare this often when we were kids. This is very good for growing children and new mothers. My Granny  says paya soup was prepared traditionally on charcoal overnight and tastes the best.

Photo Courtesy: Mujahid Khaleel

Photo Courtesy: Mujahid Khaleel

Ingredients
  • Lamb trotters (paya) – half a dozen
  • Onion                              – 1 small
  • Tomotato                         – 1 medium
  • Ginger garlic paste          – 1 tbsp
  • Green Chillies                  – 5-6
  • Red Chilli powder             – 1 tsp
  • Pepper powder                 – 1 tsp
  • Garam masala powder     – 1/4 tsp
  • Coriander powder             – 1 tsp
  • Turmeric powder             – 1/4 tsp
  • Coriander leaves            – 2 tbsp
  • Water                              – 5 glasses
  • Salt                                 – as required
  •  Oil                                 –  1 tsp
  • Coconut paste                – 2 tbsp ( optional)
Method:
  • Wash the paya thoroughly by soaking them in luke warm water with a little salt for sometime.
  • Heat 1 tsp oil in a pressure cooker and fry the onions, ginger garlic paste, tomato and chilies for 2 minutes.
  • Then add the paya and fry for some more time till the raw smell goes.
  • Add all the powders and coriander leaves.
  • Fry for 2 minutes. Add the water.
  • Allow it to boil and pressure for about 1 hour on low heat.
  • Remove from fire. Serve in a bowl with some more pepper powder if desired.
  • Add coconut paste if you want the soup to be a little thicker to be served with rotis.
Mom used to serve us paya soup with rice rotis. Serve with any rotis you like 🙂