Railway Mutton Curry

Print Recipe

Ingredients:

Marinate:

750 gms Mutton

2 tsp Ginger garlic paste

3 tbsp beaten Curd

2 tsp Red chilly powder

½ tsp Turmeric powder

1 tsp Oil

For the Paste:

1 tsp Fennel seeds [sauf]

1 tsp Coriander powder [dhania]

1 tsp Cumin powder [jeera]

5-6 Black pepper

5-6 Red chillies

1 tsp Red chilly powder (for colour)

For Gravy:

2 big Onion (finely sliced)

1 big Tomato (puree)

1 Potato (peeled & halved)

4 Cardamom [elaichi]

4 Cloves [lavang]

1 ½” piece Cinnamon [dalchini]

½ tsp Nutmeg [jaiphal]

2 Bay leaves

2 tsp Ginger garlic paste

¼ tsp Sugar

3 tbsp Refined oil

Salt to taste

Method:

Clean the mutton and add ginger garlic paste, red chilly powder, beaten curd, turmeric powder, 1 tsp of oil and salt to taste, marinate for 2 hours. Dry roast fennel seeds, black pepper corns, dry red chillies till fragrant. Cool the spices and grind to a fine powder along with 1tsp chilly powder, cumin and coriander powder. Fry the potatoes till they are golden and keep aside. Heat 3 tbsp oil in a pressure pan and add cinnamon, cloves, cardamom and bay leaves and let it splutter, add the ginger garlic paste sauté for 2 minutes and add the onion. Sauté the onion till it turns golden. Now add the tomato puree and sugar. Sauté till it starts leaving oil. Add the marinated mutton and sauté for about 20 minutes (frequently stir). Add the spice powder and stir well. Now add 2 cups of water and pressure cook till the mutton is well done. Remove the lid after the pressure drops and add the fried potatoes. Garnish with chopped coriander leaves and serve hot with roti or pulao.

ABC Juice

Banana Spring Roll with Caramel Sauce

Ingredients:

For The Pancakes

½ cup All purpose flour (maida)

½ cup cornflour

3/4 cup milk

a pinch salt

Oil for frying

2 tbsp All purpose flour (maida) dissolved in 1/4 cup water

For Caramel Sauce :

1 cup sugar

½ cup water

½ cup milk

1 Tbsp. butter

Pinch of salt

Vanilla Ice cream for serving

Method :

On medium flame heat the sugar and water in a small saucepan. Cook the caramel until it is a golden brown color. Remove the pan from the heat and whisk in the butter. Once it has melted, gradually add in the milk and stir to combine. Return your caramel sauce to medium heat. Add the salt and stir the mixture until it is well combined. Boil for one minute until the sauce thickens slightly. Allow your caramel to cool.

For the pancakes: Combine the plain flour, cornflour, milk, salt and ½ cup of water in a bowl and mix well. (no lumps should be formed) . Grease a non-stick pan with oil, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 6” diameter thin circle. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds. Repeat with the remaining batter to make more pancakes. Place a pancake on a flat, dry surface and place ½ banana on one of its edge Apply a little flour paste along the edges of the pancake. Fold the top edge over the banana to seal it firmly. Fold the left and the right side of the pancake in order to get a rectangle. Roll the pancake downwards tightly sealing the ends securely with the flour paste. Repeat with the remaining ingredients to make more rolls. Heat the oil in a kadhai(wok) and deep-fry in batches till they turn light brown in colour. Cut each roll into 2 equal portions and serve hot with caramel sauce and vanilla ice cream.

Aloo Paratha

Print Recipe

Ingredients:

For Dough:

2 cups Whole wheat flour [atta]

Salt to taste

2 tsp Oil

For Potato [Aloo] Filling:

2 medium Potatoes (boiled)

1  small size Onion (chopped)

1 tsp red chilly powder

½ tsp Cumin powder [jeera]

¼ tsp Carom seeds [ajwain/ova]

½ tsp Chaat masala (readymade)

¼  cup Coriander leaves (chopped)

Salt to taste

Ghee to apply

Method :

Dough: Mix flour, salt and water together and knead the dough to make it soft and pliable. Set the dough aside and cover with damp cloth.

Filling: Grate or mash the boiled potatoes to that add chopped onion, chilly powder, cumin powder, carom seeds, chat masala, chopped coriander leaves and salt to taste. Mix well.

Method: Divide the dough in equal parts and make balls.  Roll the dough balls into 3” circles and place approx. 2 tbsp potato filling in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat the process for remaining dough.Using a rolling pin, roll the balls lightly to make 6”circles, keeping the sealed side of the balls on top. Lightly dust the parathas with dry flour so they don't stick to the rolling pin. Meanwhile heat an iron heavy skillet (tava) on medium high heat and roast the paratha on both sides. Apply Ghee while roasting. Paratha are best served hot and crispy with Curd or mint chutney.

Sweet Potato Balls

Print Recipe

Healthy Idli

Print Recipe