ShareFinally I'm off on my vacation to India .In the event of impending holy month of Ramadaan,I shall be off my blog for some time.Wil be back soon.
May Allah make us of the successful in Ramadan, and make it easy for us to turn to him completely and perpetually. Ameen.
ShareI had Bhuna Gosht in a restaurant once and vowed to make my own version of it at home.
The result was not too close to what I had eaten, but the taste turned out to be heavenly.
Ginger garlic paste-1tbsp
Red chilli powder-2tsp
Garam masala powder-1/2tsp
Finely Sliced onions-1 big
Curry leaves-1 string(optional)
Chopped cilatro,Lemon-For garnish
Add ginger garlic paste,salt and all the spices to the meat and marinate meat for a couple od hours.
Add a cup of water and cook meat on low flame until tender.A pressure cooker can also be used to cook meat.Make sure the meat does not get over cooked.
In a pan heat oil,add curry leaves, sliced onions and saute till crisp and olden brown.
Now add the cooked meat and saute on high flame till all the water dries up and the meat gets crisp.
ShareThese grilled chops, easy to prepare and delicious to eat, can be served as a starter or a light lunch or even more appetizing on a barbecue accompanying other delicious dishes.This dish goes well with rice or grilled vegetables.
Lean lamb cuts are ideal for cooking this dish. This particular dish is best to be left to marinate for at least 4-6 hours or over night before cooking. Once marinated cook under a grill, barbecue or on a griddle
Lamb rib chops-6 (500gm)
Ginger garlic paste-2tsp
Red chilli powder-2tsp
Beat each chop on both sides.
Place lamb chops in a shallow dish. Combine remaining ingredients and pour over chops.
Cover and refrigerate for 6 hours.
Preheat grill for medium heat.
Place chops on a well oiled grill or grriddle and cook on each side till well cooked.
Once cooked garnish with fresh salad, lemon wedges.Serve with your favorite chutney or yoghurt sauce.
ShareI just love bhindi.I had my eyes on this fry since I got married.Had to wait for six long years to make this and eat. Once my husband had I been to a wedding and there he happened to have this dish. He had all praise for it and wished to have it at home. Then my mission was to try my hands on this north Indian delicacy. It was an instant hit . This is a very good starter and also a prominent side dish to accompany with rotis or rice.
Amchoor(dry mango) powder-1tsp
Red chilli powder-1tsp
Besan(gram flour)-3/4 cup
Finely chopped onions-2tbsp
Oil-to deep fry
Red food colour-a pinch(optional)
Wash the bhindi and pat dry them
Cut off both the ends and slit them length wise or cut them diagonally.
Add all ingredients and mix and sprinkle few drops of water if the flour is not sticking to the bhindi.