Masaledar Bhuna Kalegi

Masaledar Bhuna Kalegi

This dish reminds me of Bangladesh,Pakistan were lot bhuna dishes are made.This is one of them.Kalegi or kidney of mutton is not only delicious but also very healthy for kids.This is bhuna or stir fried recipe and goes very well with roti,rumali roti,paratha and rice.

Ingredients

1. Mutton kalegi(kidney)-700 gm
2. Onion chopped-4
3. Tomato-1 chopped
4. Ginger-1 tbsp
5. Garlic-12 chopped
6. Green chillies-7 chopped
7. Coriander leaves chopped-1/2 bunch
8. Kasoori methi dry-1 tbsp
9. Red chilli powder-1 tp
10. Turmeric powder-1 tp for marination,1 tp for cooking
11. Coriander powder-2 tp
12. Garam Masala powder-1tp
13. Cumin seeds-1 tp
14. Bayleaves-2
15. Curd-2 tp
16. vinegar-1 tbsp
17. salt to taste
18. Mustard oil for cooking-3 tbsp

Method

• Heat up some oil in Kadai.Add Bayleaves,Cumin seeds in the kadai after heating the oil.Temper for few seconds.
• Now add chopped onions and saute till it turns golden.
• Add chopped garlic when the onions turn its colour and fry well with onions.
• Now add chopped tomatoes and fry it very well.
• Once the tomatoes are fried well add mutton kalegi and continue to stir.Then add 1 tp turmeric powder and 1 tp red chilli powder.Cook in low flame for 4 min.
• Now add Coriander powder,Garam masala powder,curd and salt to taste.Continue to stir for 7 min in low flame.Stir in between.
• Then add chopped ginger and chopped green chillies and continue to stir.
• After 7 min you will see it is cooked well.
• At last add Chopped Coriander and kasuri methi.Mix it and give it standing time.Switch off the flame.

NOTE-Donot add any water.Garnish with sliced ginger.

Recipe by Chef Dimple

Mutton Posto in Pressure cooker

Mutton Posto in Pressure Cooker

Posto is very famous and popular dish not only Bengal but outside Bengal too.Lot of my friends ask about aloo posto,Jhinga posto or any other posto dishes.Mutton posto is one of them.Posto is know as khuskhus.Mutton posto is very easy dish to make directly in a pressure cooker.It saves lot of time and is quick to make.Mustard oil is must and not many spices required to make this dish.Enjoy this dish with either rotis or hot steamed rice.You can make this in semi gravy or dry form.

Utensils-Pressure cooker

Mixer Jar

Serves-5 people

Ingredients

1. Mutton-700 gm.
2. Potatoes-7
3. Onions chopped- 5
4. Green chillies-few
5. Ginger-1/2 inch
6. Garlic-10 cloves
7. Posto-1/2 cup
8. Red chilli powder-1 tbsp
9. Turmeric powder-1tbsp
10. Garam masala powder-qtbsp
11. Bayleaves-3
12. Big cardamom-2
13. Small cardamom-12
14. Cloves-6
15. Cinnamon sticks-3
16. Peppercorns -12
17. Salt to taste
18. Sugar-1 tp
19. Mustard oil for cooking

Method

• First wash the mutton and drain off the water and keep.No marination required in this dish.
• Now take a pressure cooker and add 1 tbsp mustard oil and heat the oil first.Add potatoes,salt and fry till light golden colour.Take it out.
• Now again add 2 tbsp mustard oil.Heat it and add bay leaves first.Then add whole garam masala and temper.
• Now add chopped onions and fry till it turns golden.It will take 3 to 4 min.
• Then add mutton pieces and saute  till it is sealed.It takes 3 min. 
• Now make a paste .In mixer jar add posto,green chillies,ginger and garlic,salt and water and make a paste.
• Then add paste in the pressure cooker.Add little water in the mixer jar to use the paste properly.Saute it further.
• Now add red chilli,turmeric and garam masala powder.Add little water and stir it well and saute for 4 min.Now add salt,sugar and continue to saute further.
• Now add fried potatoes and continue to stir for another 3 min with the mutton.Keep sauting till it leaves oil.Total sauting time was approx 7 min.
• Now add warm water and mix it well.Add water according to the gravy texture you want.
• Now close the lid and pressure cook it till 3 whistles. 
• Open the pressure cooker once the pressure is released.

Recipe by Chef Dimple

Mutton Curry with tomatoes

This is a mutton curry which will be red in colour and pepper powder is used to add flavour.Little different from regular mutton curry.Let us see the ingredients needed

Kadai and pressure cooker needed

Ingredients

1. Mutton-1 kilo.
2. Potatoes-4 cut into half
3. Onion-5 chopped
4. Ginger and garlic paste -2 tbsp
5. Bayleaves-3
6. Peppercorns-1 tp
7. Big Cardamom -2
8. Red Chilli powder-2 tbsp
9. Turmeric powder-2 tbsp
10. Curd-1/2 cup
11. Salt to taste
12. Tomato paste-2
13. Mustard oil- 1/2 small cup
14. Chopped coriander for garnish

Method
 In a kadai add mustard oil .Heat the oil well and add chopped onions and brown it.Then take it out and keep aside.

Now in the same oil add bayleaves,peppercorns,big cardamom and temper.

Then add Ginger and garlic paste and saute till the raw smell of garlic is no more.

Now add mutton pieces and fry it for 3 min with little salt till it is sealed well.

Now add turmeric powder,red chilli powder,beaten curd.Saute it well till it leaves oil from the sides.

Now add tomato paste,fried onions,little more salt and potatoes.Mix it well the spices for a min or 2.

Add enough water to make the curry and pressure cook till 3 whistles.
At last add chopped coriander.

Recipe by Chef Dimple Chakraborty

Mangsher Ghugni || Mutton Ghugni

MUTTON GHUGNI

This is a festive snack recipe.My mom used to make this in holi ,diwali or for any parties.Everyone enjoyed it so much.It is a very good evening snack mainly during monsoon.Very healthy dish for kids and all.Easily made at home and keep it in the fridge for a day or 2.

Utensil-Kadai,Pressure cooker

Ingredients

1. Mutton or Chicken keema-300 gm
2. Yellow lentil-1 cup soaked overnight with water
3. Onion chopped-2
4. Ginger and Garlic paste-1tbsp
5. Kashmiri Red chilli powder-1 tbsp
6. Green chillies chopped-5
7. Garam masala powder-1/2 tbsp
8. salt
9. Mustard oil-2 tbsp for keema
10. Ghee- 1 tbsp for temper
11. Roasted garam masala powder-1/2 tp for garnish
12. Mutton stock
13. Whole red chillies-2
14. Cumin seeds-1 tp
15. Bayleaves-2
16. Coconut strips-2 tbsp fried
17. Chopped coriander leaves

Method

Preparation of Keema.

1. Minced meat or keema(chicken or mutton)clean and pat it dry and keep.
2. First take any type of oil in a nonstick pan and put sliced onions and saute it till it is golden brown.Now add ginger and garlic paste and saute for for some time.
3. Now add the keema and little salt and fry till it is half done.
4. Now add Kashmiri red chilli powder,green chillies garam masala powder and mix it well with the keema and fry till oil separates.
5. Add mutton stock and boil it well till  the gravy is thick.If it is a mutton keema boil it before but for chicken keema you can use directly.

Second preparation

• Soak Yellow Matar Dal overnight and pressure cook the next day with salt and cooking soda to make it soft.
• Now take a pan and put little oil in a pan and add 1tbsp oil and  2tbsp ghee and heat it.Then add Bayleaves,Cumin seeds and whole red chillies to temper.
• Once tempered add the cooked dal and cook for 2 to 3 min.
• Now add the cooked keema and cook it further till it is cooked well.
• Garnish with coriander leaves,fried coconut pieces and sliced onions.
• Add roasted spice mix at last(Roast whole garam masala powder,red chillies,cumin and fennel seeds and grind it)

Recipe By Chef Dimple

Bengali Narkol Mangsho

Bengali Narkol Mangsho

Very simple mutton curry with few ingredients.It is whitish in colour.Ghee adds a beautiful flavour.Coconut milk gives a beautiful texture to the gravy.Rich and creamy.This dish is enjoyed with pulao,naan,paratha,laccha paratha.Very mild in taste yet very rich and creamy.Kids enjoy the most.

Ingredients

1.  Mutton pieces-1 kg 
2. Ginger and garlic paste -3 tp (equal quantity ginger and garlic)
3. Mustard oil -3 tbsp
4. Bayleaves-2
5. Onions sliced-6 medium size
6. Coconut -Milk of 1 coconut or 1 packet coconut milk
7. Whole red chillies-5
8. Red chilli powder-1and1/2tp
9. Ghee 2 tp
10. White oil/Mustard oil -To pressure cook the mutton-1tp and for cooking 2 tbsp
11. Mutton stock for cooking

Method

•  Preboil the mutton pieces with very little water,1 spoon oil,1 spoon of ginger garlic paste in the pressure cooker for 2 whistles.keep aside.
•  Now in a non stick pan put some mustard oil or white oil and put 2 bay leaves for tempering.
•  Then one by one put sliced onions.saute it till brown.
•  Add ginger,garlic paste and saute for some more time.
•  Now add whole 5 red chillies,mutton pieces ,salt and mix it well and fry for 5 min or till its properly mixed .
•  Now add fresh coconut paste or coconut milk to the mixture and red chilli powder and keep on frying till the milk is absorbed.
•  Add the left over mutton stock and bring it to boil and make the gravy thick.
•  Once the gravy is thick,its ready.
•  Garnish it with 2 spoons of ghee to  add the flavor to the mutton.

Recipe by Chef Dimple