nepali meat

Nepali Bhutwa ( Dry Mutton )

1 Kg Mutton ( Pichla Raan )
1 Small Onion
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1/2 Teaspoon Methi Seeds
1 Teaspoon Ajwain Seeds
3 Tablespoons Dhania Powder
1 Teaspoon Red Chili Powder
1/2 teaspoon Timur ( ground to a paste If you can get hold of this superb herb )
Salt
Whole Spice :
2-3 Black Cardamons
A Stick Of Cinnamon
A Bay Leaf
8-10 Black Pepper Corn

About 150 -175 Ml Mustard Oil ( Never can be too little oil ! )

Cut the mutton into small size pieces .

Smoke the mustard oil , add the whole spice , once they crackle throw in the methi seeds ( they will get dark in a few seconds ) and immediately the ajwain . Again immediately add the onions . When onions are almost dark brown add the mutton and salt . The salt will seal the meat and the juices within !

'Bhuno' ( wok fry ) the mutton on a medium high flame for 10-15 minutes till it changes color and gets a bit dark , bhuno well scraping the bottom and evenly cooking the mutton . Next add about 100 ml of water and cook covered over medium heat till the mutton is 90 % done.

Meanwhile mix the garlic , ginger and dhania powder in enough water to make a flowing paste . Tilt the wok to a side to get the oil to one side into which you pour the paste . Cook in this position a minute or two till paste is nearly cooked . Blend the paste back into the mutton , add the red chilli powder and timur ( if you are using ) cook covered over low heat for another 10 minutes or so till the oil separates .

This is a dry mutton dish , superb tasting .


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green indian chicken

1 Chicken ( 12 pieces ).
The Marinade :
1 Cup Curd
1 1/2 Tablespoon Ginger Paste.
2 Tablespoon Garlic Paste.
4-6 Green Chili's ( Minced )
Salt
Make gashes in the chicken and marinate the chicken for a couple of hours or overnight .

Other Ingredients:
1 Onion ( pureed ).
2 Tomatoes ( pureed ).
2 Black Cardamons.
5-7 Green Cardamons.
1 Stick Cinnamon .
1 Cup Chopped Green Dhaniya ( coriander )
1 Tablespoon Kasoori Methi


In smoking mustard oil splutter the cardamons and cinnamon stick , then add the onion paste . Cook the paste till it is golden brown then add the tomato puree and cook till oil separates .
Introduce the chicken into the masaala , cook 2-3 minutes over high heat till the chicken changes color slightly , then reduce heat and cook covered till nearly done . At this stage add the chopped dhania and the Kasoori methi , mix and covered under ' dum ' till done . You may need to add a bit of water while cooking . You want to end with a thick gravy . As usual tweak the flavors .

indian lamb chops

8 -10 Mutton / Lamb Chops made out of double ribs.

The Marinade :
2 Tablespoons Garlic Paste.
2 Tablespoons Ginger Paste .
1 Teaspoon salt.
1/2 Teaspoon Crushed Black Pepper.
2 Tablespoons Thick Curd.
1 Tablespoon Oil.

To Cook Chops In :
1 Onion Chopped.
8-10 Black Peppercorns.
1 Stick Cinnamon.
2-3 Green Cardamons.
1 Teaspoon Kasoori Methi / Dried Fenugreek Leaves.
1 Tablespoon Ghee / Clarified Butter

Marinade the chops overnight . I marinade a whole lot of chops and freeze them in batches of 6-8 , using them as needed . That takes care of the preparation time when you next need to cook them .

In a deep bottom dish heat the ghee . When smoking hot throw in the peppercorns , cardamons and cinnamon . After 30 seconds add the onions , when translucent gently toss the chops in the onion masala to coat them and then spread them on the bottom of the pan . Cook over high heat 1 minute on each side . Add 1/2 cup water , cover tightly and cook over very low heat for 45 minutes to an hour , turning the chops every 15 minutes or so. When done add the methi and mix gently . At tis stage you can adjust flavors .You should end up with chops covered in a bit of masala as shown in the picture .

The chops are super succulent and tasty . Totally effortless 

HOMEMADE STRAWBERRY JAM

HI...TRIED A LOVELY RECIPE TODAY FOR HOMEMADE STRAWBERRY JAM AS I HAD SOME DELICIOUS STRAWBERRIES IN HAND AND MY DAUGHTER JUST LOVES PEANUT BUTTER N JELLY SANDWICHES..THIS IS AN EXTREMELY SIMPLE RECIPE AND THE RESULT IS PRETTY AWESOME...IM SURE YOU LL LOVE IT..HERE GOES THE RECIPE
HOMEMADE STRAWBERRY JAM
Ingredients

135 g fresh strawberries, hulled
120 g white sugar
9 ml lemon juice
Directions
.
In a wide bowl, crush strawberries in batches until you have mashed all the strawberries. .
In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved.
Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
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