Mutton Paya Curry!
Ingredients
- 10 Mutton Trotters (Paya)
- 1 tablespoon Ginger-Garlic Paste
- 2 Onions, pureed coarsely
- 50 ml Yogurt, whisked
- 2 tablespoons Oil or Ghee
- 2 Bay Leaves
- 1 Cinnamon Stick
- 4 Green Cardamoms
- 2 Black Cardamoms
- 7 Cloves
- 1 teaspoon Cumin Powder
- 1 tablespoon Red Chili Powder
- 1 tablespoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- Salt, to taste
- Fresh Coriander Leaves, chopped (for garnish)
- Ginger, julienne cut (for garnish)
- Lemon Wedges (for serving)
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Instructions
Clean the mutton trotters thoroughly by removing any excess fat or hair. Wash them well under running water to ensure they are clean.
In a large pot or pressure cooker, heat the oil or ghee over medium heat.
Add the coarsely pureed onions and sauté until they turn slightly brown, which should take about 5-7 minutes.
Stir in the ginger-garlic paste and sauté for about a minute, or until the raw smell disappears.
Add the bay leaves, cinnamon stick, green cardamoms, black cardamoms, and cloves to the pot. Cook for a couple of minutes until fragrant.
Next, add the cumin powder, red chili powder, coriander powder, turmeric powder, and salt. Mix well and cook for another minute.
Lower the heat and add the whisked yogurt to the pot. Cook this mixture until the oil starts to separate from the masala, stirring continuously to prevent the yogurt from curdling.
Add the cleaned mutton trotters (paya) to the pot. Fry the trotters with the spice mixture on high heat for about 5 minutes, ensuring they are well-coated.
Pour enough water into the pot to cover the trotters completely.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for about 3-4 hours. If using a pressure cooker, you can cook for about 1.5 to 2 hours, or until the trotters are tender. Add more water if necessary during cooking.
Once the trotters are tender, check the consistency of the gravy. If it is too thin
Chicken Biryani !
For Chicken;
Chicken with bones 2kgs
Blend these things together;
Full Fat Greek Yogurt 1 cup
Salt 2 tbsp
Kashmiri Chilli Powder 2 tbsp
Chilli Flakes 1 tbsp
Coriander Powder 2 tbsp
Cumin Powder 2 tbsp
Turmeric 1/2 tbsp
Homemade Biryani Masala 2 tbsp (recipe on my feed)
Garlic Cloves 6-7
Ginger Root 3 inches
Green Chillies 2
Fried Onions 1 Cup
Mint 1/2 Cup
Coriander Chopped 1/2 cup
Oil: 1/2 cup
Heat up oil. Add chicken. Cook until colour changes. Add the mixture and cook until oil separates and chicken is tender.
For rice
Rice (washed and Soaked) 1.5kg
Salt to taste 1 tbsp
Cumin Seeds 1 tbsp
Star Anise 3-4 pcs
Bay Leaves 3-4 pcs
Lemon Slices 6-7
Green Chillies 2-3
Boil until 80% done
For garnish;
Lemon Slices 6-7
Green Chillies 6-7
Chopped Mint and Coriander
Yellow food color
Put on dum for 25 minutes on medium heat.
Nutty granola!
Ingredients
#### Dry Ingredients:
- 2 cups gluten-free organic oats
- 1 cup raw almonds, chopped
- 1 cup raw walnuts (or pecans), chopped
- 1 cup raw cashews, chopped
- 1/2 cup unsweetened coconut flakes
- 1/2 cup pumpkin seeds
- 1/2 cup ground flax seeds
- 1/4 cup chia seeds
- 1 tablespoon ground cinnamon
- 3/4 teaspoon salt
Wet Ingredients:
- 1/2 cup olive oil (or macadamia oil, or melted coconut oil)
- 1/2 cup maple syrup (or honey)
Instructions
1. Prepare the Dry Ingredients:
- In a large mixing bowl, combine the gluten-free oats, chopped almonds, chopped walnuts (or pecans), and chopped cashews.
- Add the unsweetened coconut flakes, pumpkin seeds, ground flax seeds, chia seeds, ground cinnamon, and salt. Mix well until all ingredients are evenly distributed.
2. Combine the Wet Ingredients:
- In a small saucepan, combine the olive oil (or chosen oil), maple syrup (or honey), and salt & cinnamon. Heat gently over low heat, stirring occasionally, until the mixture is well combined and slightly warmed. Do not let it boil.
- Once combined, remove from heat and allow it to cool slightly.
3. Combine Wet and Dry Mixtures:
- Pour the warm oil and maple syrup mixture over the dry ingredients in the large bowl. Stir thoroughly until all the dry ingredients are evenly coated with the wet mixture.
4. Prepare to Bake:
- Preheat your oven to 150°C (300°F).
- Line a baking tray with greaseproof paper (parchment paper).
5. Bake the Granola:
- Spread the granola mixture evenly on the lined baking tray.
- Bake in the preheated oven for about 30 to 35 minutes, or until the granola is golden brown. Make sure to stir the granola halfway through the baking time to ensure even baking.
6. Cool and Store:
- Once baked, remove the granola from the oven and let it cool completely on the tray. As it cools, it will crisp up.
- Once cooled, store the granola in an airtight container at room temperature. Enjoy it as a snack, or serv
Nizami Mutton Masala!
Ingredients
For Marination:
- 1 kg Lamb or mutton (cut into pieces, i used lamb)
- 1 cup Yogurt
- 1 tsp Salt (to taste)
- 1 tbsp Chilli powder
- 1 tbsp Coriander powder
- 1 tbsp Cumin powder
- 1 tbsp Garam masala
- 1 tsp Turmeric powder
- 2 Green chillies (slit)
- Handful of fresh Coriander leaves (chopped)
- Handful of fresh Mint leaves (chopped)
- ½ cup Fried Onions
- 2 tbsp Ghee
For Cooking:
- ⅓ cup Oil
- 1 cup Water (as required)
- 4 Cloves
- 3 Green cardamoms
- 3-inch Cinnamon stick
For Paste:
- 3 slices of Coconut (fresh or dried)
- 4 cloves Garlic
- 3-inch piece of Ginger root
- ¼ cup Cashews
- 2 tbsp Almonds
- ½ cup Fried Onions
For Garnish:
- Lemon juice (to taste)
- Fresh Coriander leaves (chopped)
- Green chillies (sliced)
Instructions
1. Prepare the Fried Onions:
- Heat oil in a pan over medium heat.
- Add sliced onions and fry until golden brown and crispy. Remove from oil and let them cool on a paper towel to absorb excess oil.
2. Marinate the Lamb:
- In a large bowl, combine the lamb pieces with yogurt, salt, chilli powder, coriander powder, cumin powder, garam masala, turmeric powder, slit green chillies, chopped coriander, chopped mint, fried onions, and ghee.
- Mix all the ingredients thoroughly, ensuring that the meat is well-coated with the marinade.
- Cover the bowl with plastic wrap and let it marinate for at least 1 hour (you can refrigerate it overnight for better flavor).
3. Cooking the Meat:
- In a heavy-bottomed pan, heat ⅓ cup of oil over medium heat.
- Add cloves, green cardamoms, and the cinnamon stick. Fry for about 30 seconds until aromatic.
- Add the marinated lamb to the pan and cook on high flame for 4-5 minutes, stirring occasionally to sear the meat.
4. Add Water and Cook:
- Pour in 1 cup of water (adjust based on desired consistency) and stir.
- Cover the pan with a lid and reduce the heat to low. Cook until the meat is about 80% tender (approximately 30-40 mi
Chicken Nuggets (McNuggets Copycat Recipe)
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By taking advantage of these limited-time offers, you can enjoy these without breaking the bank.
Creamy Chicken Cheese Pasta!
