Mutton Vindaloo Recipe 

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 16-20 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Mutton Vindaloo Recipe

• Mutton 1 inch cubes 1 kilogram

• Malt vinegar 1 inch stick

• Cumin seeds 1/2 teaspoon

• Turmeric powder 1 teaspoon

• Garlic 10 cloves

• Ginger 1 inch piece

• Whole dry red chillies 6

• Oil a tablespoons

• Potatoes,halved 5 small

• Onions,chopped 2 medium

• Cloves 2

• Black peppercorns 4

• Green cardamoms 2

• Green chillies,slit 4

• Sugar 1 teaspoon

• Salt to taste

• Malt vinegar 4 tablespoons

Method

Step 1

Grind cinnamon, cumin seeds, turmeric powder, garlic, ginger and whole red chillies to a fine paste.

Step 2

Heat four tablespoons of oil in a pressure cooker and fry potatoes till light brown. Drain and keep aside. Fry onions in the same oil till lightly browned. Add mutton pieces along with cloves, black peppercorns, green cardamoms, green chillies, sugar and salt.

Step 3

Mix and add two cups of water. Pressure cook till five to six whistles. Open the lid of the pressure cooker when the pressure reduces, add fried potatoes and ground masala.

Step 4

Simmer till meat and potatoes are cooked. Add vinegar and simmer for another five minutes. Serve with Goan bread or rice.

Nutrition Info

Calories : 2544 Kcal

Carbohydrates : 193.6 gm

Protein : 107.2 gm

Fat : 149 gm

Other : 0

prown curry

This is a home-style South Indian prawn curry recipe from my husband's family. It is simple and quick to make. It contains no coconut so is not sweet, just mostly juicy and as spicy as you like it. Serve with basmati rice or an Indian flatbread.

Recipe by: d.k chef




Ingredients 

Serves: 5 

• 4 tablespoons vegetable oil
• 1 large onion, chopped
• 10 fresh curry leaves (optional)
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground coriander
• 2/3 teaspoon salt
• 1/2 teaspoon ground turmeric

• 1 tomato, finely chopped
• 1 teaspoon ground red chilli
• 900g medium prawns - peeled and deveined
• 60ml water
• 1 teaspoon garam masala
• chopped fresh coriander to taste

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Method
Prep:20min  ›  Cook:15min  ›  Ready in:35min 

1. Heat the oil in a wok or large saucepan over nearly high heat. Add the onions; cook and stir until browned. Mix in the curry leaves, then season with the ginger garlic paste, coriander and salt. Cook and stir for 1 minute.
2. Season with salt and turmeric, then mix in the tomato, chilli powder, prawns and water. Reduce the heat to medium-high and cook for 7 to 8 minutes, until prawns are opaque. Taste and adjust salt and chilli powder if necessary. Season with garam masala, stir and remove from the heat. Garnish with fresh coriander and serve with naan, roti or rice.

malai chicken tikka

Ingredients

(Serves 4)

550gms chicken thighs cut to bite size pieces

1 tbsp malt vinegar

4 garlic cloves ground to a paste

1” ginger ground to a paste

1 ½ tbsp Greek yoghurt

50mls double cream

1 heaped tsp corn flour

25gms cheddar cheese grated

1 tsp green chilli paste (add a bit less if you prefer less spicy)

1 tsp finely chopped coriander leaves

Salt to taste

Melted butter for basting

Pinch garam masala powder

Pinch chaat masala powder or lime juice

Green chutney and onion rings

Murgh Malai Tikkas to bring in some much needed sunshine! I long for spring and of course a gorgeous bright summer. It’s April and still cold, dreary with a chill in the air. Most days I feel like a hearty one pot steaming bowl of curry and some roti but even in this weather you can’t go amiss with warm creamy tikkas stuffed in fluffy naan with chutney.

Murgh Malai Tikkas are bite size pieces of chicken cooked in a creamy marinade with yoghurt, cheese, ginger, garlic and chilli. There is a balance of flavour from the creamy yoghurt along with the heat of the ground chilli paste and warmth from the garam masala powder. I use a little bit of corn flour to help bind the marinade; I find it clings to the chicken better. The marinating is done in two parts; first in vinegar, garlic and ginger which help tenderise the chicken pieces and then followed by adding the remaining ingredients.

This is an easy recipe and definitely one for a mid week meal. I use boneless chicken thighs as they cook really quick and stay moist. Finished with a pinch of garam masala and chaat masala it is delicious served with a green chutney and some bread.

Method

1. Marinate the chicken in the vinegar, garlic and ginger paste for 15-20 minutes.
   In a separate bowl mix together the greek yoghurt, double cream with the corn flour well making sure there are no lumps. Now add the grated cheese and mix well. Add the chilli paste, chopped coriander and salt.
2. Add this mix to the chicken and marinate 20 minutes or preferably overnight.
3. Soak wooden skewers in water. Preheat the grill onto a high setting. Shake off the excess marinade and thread the chicken pieces onto the skewers. Place them on a wire rack on the top shelf. Cook under the grill for 12-15 minutes. Baste with butter every 5 minutes and cook until the juices run clear and the chicken is cooked through slightly charred around the edges.
4. Take the chicken off the skewers and rest them over roti or naan. Sprinkle with a pinch of garam masala powder and chaat masala. Serve with a green chutney and onion salad.

the best tandoori prawns

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Guys these prawns. I can’t seem to get enough of them. They are the best damn tandoori prawns I’ve ever had. Spicy, smoky, crunchy outside, juicy inside and that masala has enough pizzazz to make you fight over the last piece.

Plus I never thought tandoori masala would be so easy to make. I didn’t attempt this with chicken, because it takes longer to cook and we just don’t have that kind of patience most days. We seem to be doing a thousand and sixty one things at once these days and are always trying to cook something easy. These prawns. 10 minutes to marinade and less than 10 to cook. Because prawns = quick cooking.

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Tell me I’m not the only one. Do you feel the same way about your younger siblings? Let me know in the comment section below.

★★★★

4 from 1 reviews

DESCRIPTI

The best tandoori prawn with a recipe for an easy marinade that only takes a few minutes. This indian appetizer is grilled which lends it a smoky flavor.

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INGREDIENTS

for the marinade

• ¼ cup Hung Curd
• 1 teaspoon Ginger Garlic (heaping fresh Paste)
• 1 teaspoon Chili Powder (Red)
• 1 teaspoon Coriander (heaping Powder)
• ¼ teaspoon Turmeric (Powder)
• ½ teaspoon Garam Masala (Powder)
• 1 Lemon (Juice of)
• to taste Salt

for the prawns

• 12 Prawns (, deveined and cleaned (I used Medium sized ))
• 2 tablespoons Butter (Melted)
• Mango Chutney (For the)
• 1 Mango (ripe , peeled and chopped)
• 1 Lemon (Juice of)
• pinch Salt (A)
• 2 teaspoons Coriander (chopped)
• ½ teaspoon Chili (Flakes (optional))
• Masala (Chat and chopped Coriander for Garnish)

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INSTRUCTIONS

1. Add all the ingredients listed under marinade to a bowl, and combine.
2. Add prawns to the marinade and set aside. I recommend marinating these for at least half an hour and up to two hours for better flavor.
3. In the meanwhile, to make the mango chutney, blend mangoes, lemon juice and salt in a blender till pureed. Add the chopped coriander and pulse for 5 seconds till you see bright green specks. Sprinkle with chili flakes if using.
4. Oven Method
5. Once the prawns have finished marinating, pre-heat oven to 220 degree celcius.
6. Skewer the prawns using the equipment provided with your oven, brush them with melted butter and grill for 10-12 minutes. Brush once more at 5 minutes and then right before serving.
7. Stovetop Method
8. Alternatively, if you don’t have an oven, heat a grill pan on the stove. Add some butter to the pan.
9. Once hot, arrange prawns on the pan so that they don’t overlap and sear on high heat for a minute on either side.
10. After one minute, reduce the heat to medium and cook for 5 more minutes. Prawns cook pretty quickly so be careful about the cooking time. Brush once more with butter right before serving.
11. To Serve
12. Sprinkle with chat masala and chopped coriander and serve with the mango chutney.

NOTES

Notes

The cooking time may change by a minute or two depending on the size of prawns.

If you don’t have a grill pan for the stove top method, use a regular pan but there won’t be any grill marks.

Tandoori Chicken or Prawns are usually red in color due to added food coloring. None of that stuff has been used in this recipe

INDIAN FOOD MAKE BY DHARMENDRA iINDIAN CHEF

INDIAN FOOD MAKE BY DHARMENDRA iINDIAN CHEF

TOTAL TIME

• 55m
• PREP TIME45 m
• CALORIES114

<p>Garlic Naan is a heart-throb of million Indian cuisine lovers! Especially if you have thing for garlic and like all things garlicky, then this garlic naan is sure to woo your palate. Naan is a leavened oven-baked flatbread from the North Indian cuisine and garlic naan is a variation of the traditional naan. It is made with all purpose flour, yoghurt and garlic paste. The flour is kneaded with curd and garlic. Mostly prepared during parties and celebrations, the list of curries to pair with garlic naan are endless... however, it pairs well with Malai Kofta, Butter Chicken, Shahi Paneer and Dal Makhni. These naans will surely make you forget store-bought naan and they are healthier and tastier than naans served in restaurants! The aroma of fresh cooking garlic naan slathered in warm garlic-butter is killer! If you're hosting a family get-together, then you must go for this variation of naan as it is sure to be loved by people of all age groups.<br></p>

Ingredients of Garlic Naan

1 Serving2 Servings3 Servings4 Servings5 Servings6 Servings7 Servings8 Servings9 Servings10 Servings11 Servings12 Servings13 Servings14 Servings15 Servings16 Servings17 Servings18 Servings19 Servings20 Servings

For Dough

• 2 teaspoon melted butter
• 2 teaspoon baking powder
• 2 teaspoon garlic paste
• water as required

• 4 teaspoon yoghurt (curd)
• 2 cup sieved all purpose flour
• 4 pinches salt

For Garnishing

• 2 handful chopped coriander leaves

• 4 teaspoon butter

How to make Garlic Naan

• Step 1
  For making this easy naan recipe, take a large bowl and combine all purpose flour (maida) with salt and baking powder. Mix them all together. Then add melted butter, curd, garlic paste, coriander leaves and water into the bowl.
• Step 2
  Knead the flour well to a thick, pliable dough and let it rest for about 30 minutes. Make small balls of the dough and roll them out into small circles or as desired. Brush the top with a little water.
• Step 3
  To cook this delicious Garlic Naan, heat a tawa over medium flame and put the prepared naan on it. Cook both the sides till light brown spots start to appear on them. Then brush the top with a little butter and sprinkle a bit of coriander leaves over the naan. Serve it hot with a curry of your choice.
• Step 4
  Mostly prepared during parties and celebrations, the list of curries to pair with garlic naan are endless... however, it pairs well with Malai Kofta, Butter Chicken, Shahi Paneer and Dal Makhni.