Bhushan's Recipe

23/08/2023

Happy Wednesday

17/06/2023

Happy Saturday ✨

17/05/2023

Lunch is ready ...😋

30/03/2023

श्रीराम ज्यांचे नाव आहे, अयोध्या ज्यांचे धाम आहे, एक वचनी, एक वाणी, मर्यादा पुरषोत्तम, अशा रघुनंदनाला आमचा प्रणाम आहे.श्री रामनवमी निमीत्त आपणास व आपल्या परीवारास हार्दिक शुभेच्छा

22/03/2023

Happy Gudi Padwa To All...

19/09/2022

Ya jevayala

05/05/2022

Recipe for Saoji Mutton
Prep time: 45 mins
Cooking time: 1 hour
Serves: 4 people

Ingredients

Saoji Mutton Recipe, also known as Saoji Mutton Curry is an authentic Maharashtrian Mutton Recipe originated in Nagpur, the largest city of central India.

Ingredients:-

For Garam Masala Paste:-
2 Medium Onions
½ cup dry grated coconut
2 Bay Leaves
1 tsp Cumin Seeds
1 tsp Funnel Seeds
2 Black Cardamoms
5 Green Cardamoms
10 Cloves
10 Black Peppercorns
1 Mace
1 tsp Stone Flower
2 tbsp Corainder Seeds
1 tbsp Poppy Seeds
1 tsp Mustard Seeds
20 Dry Red Chillies
1 tbsp Sorghum Flour
4 tbsp Oil

For the Mutton:-
½ kg. Mutton
2 tbsp Ginger-Garlic Paste

Method:-
1. Apply 2 tbsp Ginger-Garlic paste on Mutton and keep it aside for 1 hour
2. Add 1 tbsp oil in kadai and allow to heat
3. then add onions and saute until onions are golden brown
4. Once the onions are browned, remove them on a plate
5. Then add shredded coconut and saute until its golden
6. Transfer onto plate once the coconut are golden
7. Add dry coconut and roast it till coconut are golden then transfer onto plate
8. Add 1 tbsp oil in kadai and add all dry spices and saute for minute then transfer onto plate and cooled down to room temperature
9. add sorghum flour to it and transfer them to a grinder alongwith the sauted onions, coconuts and grind all these ingredients to a fine paste.
10. Add 2 tbsp oil in kadai and allow to heat
11. Add marinated mutton and salt and saute for 5 minutes
12. Then add Garam masala paste and mix well
13. Add a litre of water and stir well
14. Cover it and cook until mutton is cook
15. Saoji Mutton is ready to eaten
16. Sprankle fresh coriander leaves
16. Serve this spicy mutton gravy with Bhakari or Chapati and some onion salad.

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#सावजीमटणकरी #अस्सलसावजीमटणकरी

08/04/2022

Recipe for Maharani Mutton
Prep time: 30 mins
Cooking time: 1 hour
Serves: 4 people

Ingredients

Maharani Mutton is a delicious rich creamy Mughlai recipe and goes best with any Indian flat bread or pulao.

Ingredients:-

For Garam Masala Paste:-
1 tsp Cumin Seeds
1 tsp Funnel Seeds
1 tsp Fenugreek Seeds
1 tbsp dried fenugreek leaves
1 tbsp Corainder Seeds
15 Cashew Nuts
2 Dry Red Chillies
4 Green Chillies
2 Bay Leaves
1 Mace
4-5 Cloves
4-5 Peppercorns
1 tbsp Ginger-Garlic-green chilli Paste
2 tbsp Corainder Leaves
1/4 cup Yogurt
1/4 cup milk powder
2 tbsp Ghee
2 tsp Red chilli powder
1 Onion (sliced)
Salt
water
1 tsp khas-khas (optional)

For the Mutton:-
½ kg Mutton
2 tbsp Ginger-Garlic Paste
1 tsp Turmeric powder

Method:-
1. Apply 2 tbsp Ginger-Garlic paste and 1 tsp turmeric powder on Mutton and keep it aside for 1 hour
2. Pour all dry spices, cashew and saute it for a while
3. Add 1 tsp khas-khas (optional), and saute for a minute
4. Transfer onto plate and cooled down to room temperature
5. Add Coriander, green chillies, rosted dry masala, ginger-garlic-green chillies paste, yogurt, milk powder, 2 tbsp Red chilli powder and grind them into a smooth paste
6. Add 2 tbsp ghee and allow to heat
7. Add onions and saute until onions are golden brown
8. Then add marinated mutton and mix well
9. Cover it and cook until mutton is cook
10. If mutton is cooked then add garam masala paste and mix well
11. Cover it and cook for 10 to 15 minutes
12. Maharani Mutton is ready to eaten
13. Sprankle fresh coriander leaves
14. Serve this spicy mutton gravy with Bhakari or Chapati and some onion salad.

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#महाराणीमटण #अस्सलमहाराणीमटणकरी #मटनकीमा -bhaji

01/04/2022

Recipe for Karnataka Style Chicken Biryani
Prep time: 30 mins
Cooking time: 1 hour
Serves: 4 people

Ingredients

- 500 gm Chicken
- 2 cup Basmati Rice
- 3 Onions
- 2 Tomatoes
- 1 Bunch Coriander leaves
- 4 Green chillies
- 1 tbsp Ginger-Garlic Paste
- 2 tbsp Red chilli powder
- 2 tsp Garam Masala powder
- 1 tsp Turmeric powder
- 1 Bay leaf
- 5-6 Black peppers
- 4 Cloves
- 2 tbsp Curd
- 4 tbsp Ghee
- Salt to taste
- Water
- Food color (optional)

Instructions
- Marinated chicken in 1 tbsp Ginger-Garlic Paste and 1 tsp Turmeric powder for 1 hour
- Add Green chillies, 1 onion, Coriander leaves, and half cup water in grinder and make a smooth paste
- Soak rice in water for 30 minutes
- Add half green paste, 1 tsp salt, 2 tsp garam masala powder in marinated chicken and mix well then keep it aside
- Add 2 tbsp ghee in kadai and allow to heat
- Add 2 onion slices and saute until onions are golden
- Add 3 cups water in pot then add salt, 1 tsp ghee, bay leaf, black peppers and cloves
- Once water boiling, add soaked basmati rice
- Drain the water when rice is half cooked
- Add tomatoes in kadai and saute for 2 mins
- Then add green paste and saute for another minute
- Add Red chilli powder and saute
- Add 1 glass of water and stir well, then cover it and cook for 15-20 mins on medium flame
- when Chicken is cooked, off the flame
- Add 1 tbsp ghee in pot
- Add cooked chicke and layer half cooked rice over the chicken
- Sprinkle Coriander leaves and food color
- Food color is totally optional
- Cover it and cook for another 10 mins on low flame
- Remove from heat after 10 mins and your biryani is ready to be served.

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#ರುಚಿಯಾದಚಿಕೆನ್ಬಿರಿಯಾನಿಮನೆಯಲ್ಲಿಮಾಡಿನೋಡಿ #ಚಿಕೆನ್ಬಿರಿಯಾನಿ #ಈರೀತಿಸೂಪರ್ಚಿಕನ್ಬಿರಿಯಾನಿರುಚಿಯಾಗಿಮಾಡಿ /dinnerspecialrecipe #ರುಚಿಯಾದ ಚಿಕೆನ್ ಬಿರಿಯಾನಿ ಮನೆಯಲ್ಲಿ ಮಾಡಿ ನೋಡಿ

26/03/2022

Stuffed Capsicum| Bharwa Shimla Mirch| Bharleli Bhopali Mirchi | भरवां शिमलामिर्च

Stuffed Capsicum Recipe | Bharwa Shimla Mirch| Bharleli Bhopali Mirchi | भरवां शिमलामिर्च with step by step video recipe. Traditionally stuffed bell peppers are spanish cuisine delicacy which is served basically with cheese topping. however this recipe is a fusion recipe of with a indian touch and indian spices. while the stuffing can vary from region to region and it can be extended with meat or egg but this recipe is pure vegetarian with veggies stuffing.

Recipe for Stuffed Capsicum
Prep time: 15-20 mins
Cooking time: 30 mins
Serves: 4 people

Ingredients

For Stuffing:
- 2 tsp oil
- 1 tsp cumin seeds
- 1 pinch Hing (Asafoetida)
- 2 potato (boiled & mashed)
- 1 cup Peas
- 1 tbsp Red Chilli Powder
- 1 tbsp Garam Masala Powder
- 1 tbsp Coriander Powder
- 1 tsp Turmeric
- Fresh Coriander leaves
- Salt to taste

For Gravy:
- 1 tbsp Oil
- 2 medium size onion paste
- 1 tbsp ginger-garlic paste
- 1 tbsp Cashew paste
- 2 Green chillies finely chopped
- 2 Tomatoes Puree
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric
- 2 tbsp Curd
- Fresh Coriander leaves
- salt to taste
- Water if required

Other Ingredients:
- 4 small capsicum (colour of choice)
- 2 tbsp oil

Instructions
- Cut the top part of the capsicum and remove all the seeds.
- Add 2 tbsp oil in kadai and fry capsicum until they cook
- Add Oil in same kadai and allow to heat
- Add Cumin Seeds and roast them till they start to splutter
- Then add 1 pinch Asafoetida
- Then add 1 cup Pea and saute for 1 minute
- Add all Masala Powders, mashed potatoes and mix well till the spices are mixed well
- Then add salt and fresh coriander leaves and mix well
- With a spoon or with your hands, stuff the prepared masala in the capsicum
- Add 1 tbsp oil in same kadai and allow to heat
- Add onion paste and saute
- After a minute add ginger-garlic paste and saute until raw smell goes off
- Add green chilies, tomatoes puree and mix well
- Stirring well for 1 minute , then add Cashew paste and saute
- Then add Red chilli powder, turmeric, coriander powder, salt and mix well on low flame
- Add 2 tbsp curd and keep stirring
- Add water if required
- Then add Garam masala powder and mix well
- Add Fresh coriander leaves , check for the seasoning, adjust the seasoning accordingly
- Add Stuffed capsicum and mix well
- Cover it and cook on low flame
- Serve stuffed capsicum along with rice or roti or paratha.

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#भरवांशिमलामिर्च

27/10/2021

20/10/2021

Ganesh chathurthi,Ganapati,ganesh pujan,stapna,festival,अखूरथ,अनंतचिदरुपम,अमित,अलंपत,अवनीश,अविघ्न,ईशानपुत्र,उमापुत्र,एकदंत,एकदंष्ट्र,एकाक्षर,कपि.....

05/08/2021

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05/07/2021

Recipe for Mutton kheema
Prep time: 15-20 mins
Cooking time: 1.5 hours
Serves: 4-6 people

Ingredients:
For marinating mutton
• Mutton kheema 1/ kgs.
• Salt to taste
• Ginger garlic paste 1 tbsp
• Red chilli powder 2 tbsp
• Garam masala powder 1 tbsp
• Coriander powder 1 tbsp
• Turmeric 1 tsp
• Fresh coriander 2 tbsp (chopped)
• Curd 1 cup

For making masala
• Ghee 2 tbsp + oil 2 tbsp
• Ginger garlic paste 1 tbsp
• Onions 2 medium size (chopped)
• Tej patta (bay leaf) 2 nos.
• Dalchini (cinnamon stick) 1 inch
• Sabut kaali mirch (black peppercorns) 6-7 nos.
• Laung (cloves) 4 nos.
• Hari/choti elaichi (green cardamom) 2 nos.
• Turmeric powder 1 tsp
• Red chilli powder 3 tbsp
• Coriander powder 2 tbsp
• Garam masala powder 1 tbsp
• Hot water 100 ml or as required

For cooking mutton
• Oil 2 tbsp + ghee 2 tbsp
• Marinated mutton
• Prepared Onion masala
• Hot water (quantity written in the method section)
• Lemon juice 1 tbsp
• Green chillies 3-4 nos.
• Fresh coriander leaves (chopped) for garnish

For garnishing
• Onion rings
• Lemon

Methods:
• Transfer the minced mutton to a mixing bowl, and add salt, ginger garlic paste, powdered spices, freshly chopped coriander leaves, and curd, mix well, marinate the mutton mince for at least 1 hour, by the time the mutton is getting marinated you can cook the onion masala.
• For the masala, set a kadai on medium heat, add ghee + oil, ginger garlic paste and chopped coriander stems, stir and cook on medium flame for 3-4 minutes.
• Now add whole spices, onions and cook until they are golden brown. When onions are almost golden brown, add ginger-garlic paste, cook on medium low flame for 1-2 minutes then add powdered spices and stir well on low flame then add 100 ml water and continue to cook on medium flame.
• Stir and cook well until the ghee is released from the masala
• Switch off the flame and remove the masala and keep it aside.
• Continue the further cooking process in the same kadai, add oil & ghee and allow to hear.
• Add the marinated mutton kheema, mix and cook on high flame for 10-15 minutes while stirring continuously.
• Lets cook mutton in its own juices for 30 minutes on medium flame, stirring continuously.
• After 30 minutes of cooking, oil start separating.
• Add the prepared onion masala and stir well and cook on medium flame for 10-15 minutes.
• Add 4 green chillies, half lemon juice and mix well
• Add 500 ml of more hot water, bring to a boil
• Cover it and cook on low low flame for 45 minutes, stir after every 15 minutes so mutton does not stick to the vessel.
• Check whether the mutton is cooked and also check for the seasoning, adjust the seasoning accordingly.
• Add fresh coriander leaves, mix well.
• Transfer it in serving bowl
• Mutton kheema is ready, serve hot with toasted or non-toasted pav or chapati (indian bread) along with some onion rings and lemons on side.

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26/06/2021

22/06/2021

15/06/2021

Naralachi vadi is a traditional Maharashtrian recipe.