Spinach mutton curry

Spinach is very good for health. This curry is very simple and is very easy to make. It’s a very good combination of meat and spinach.

Ingredients for spinach mutton curry:

Spinach chopped 500gms.
Oil 4 tbsp.
red chili powder 1tsp.
mutton 250 gms
sliced onion 1 cup

Ginger-garlic pastes ½ tsp.

Green chilies chopped5-6

Salt to taste

Milk/cream 1cup

Preparation of spinach mutton curry:

• Clean, wash and cut lamb into even sized pieces.
• Heat up oil in a thick bottomed pan.
• Mix in sliced onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chili powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.
• Add milk/cream.
• Cook till the water is absorbed completely.
• Take it into a serving bowl.
• Serve it with chapatti, puri, phulkas (chapatti without oil or ghee) and rice.

Flattened rice/Poha

Flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices. The lightly fried variety is a standard breakfast in India; it can be cooked in many varieties.

Ingredients for poha:

Poha (flattened rice) 2 cups

Vegetable/ sunflower cooking oil ½ cup.

Mustard seeds 1tsp.

Curry leaves ½ cup

Green chilies split lengthwise (optional) 2

Dried red chilies 2

Medium onion chopped fine 1/2

Handful of unsalted peanuts (skins removed)

Pinch of turmeric powder

Juice of 1/2 a lime

Salt to taste

Chopped coriander to garnish

Preparation of poha:

• Wash poha under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chilies.
• Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
• Add the peanuts stir frequently, cook for 2-3 minutes.
• Add the turmeric powder and stir well to blend all ingredients.
• Drain the poha completely to remove all water and add it to the above mix. Cook for another minute.
• Turn off the fire.
• Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve while hot.
• Poha tastes great with Mint-Coriander Chutney.

Onion fritters

Onion fritters are one of my favorite snacks. Indian name for onion fritters is “piyaz ke pakode” piyaz means onion and pakode means fritters. These are very good in taste and very crispy. The more you use curry leaves, green chilies, coriander and onion the better taste you get for these yummy-crispy pagodas’.  In India many type of fritters are made using various vegetables, meat and chicken which I’ll post later. Remember use less water app.1or2 spoons.

Ingredients for onion fritters:

Onions - Chopped lengthwise 4
Chickpea flour/besan 1 cup
Curry Leaves  1bunch
Green Chilies 4-5
Red Chili Powder 1tsp.
Salt to Taste
baking Soda 1pinch

Fresh ginger-garlic paste 1 tsp.

Turmeric powder ½ tsp.

Chopped coriander ½ cup.
Oil for deep frying.

Preparation of onion fritters:

• Take a big bowl add onions and add all the other ingredients mix it well with your right hand.
• Add chickpea flour/besan to it. If required add very little water.
• In the meanwhile take a kadai/pan and pour oil in it. Let the oil become heat.
  Once the oil turns hot,
• Then start pouring about 1 spoon full of mixture prepared earlier into the hot oil.
• Once you pour the mixture to the hot oil turn the flame slow.
• Fry this mixture till little brown.
• This gives crispy as well as good taste to it.
• Then remove it from the oil and put it on a paper towel.
• Arrange it in a plate or tray and serve hot.

Dalcha

Dalcha is basically lentils (dal) cooked with mutton, bottle guard. Dalcha is a Hyderabad-south Indian curry. This curry is served as a side dish with fried rice and mutton curry (one of my recipes posted previously).

Ingredients for dalcha:

Bottle guard (kaddu) ½ medium sized

Mutton 1/2kg (500 Gms.)

Yellow lentils (Chana ki dal) 1 cup

Tomatoes chopped 2 cups

Sliced onion 2 tsps.

Chopped green chilies ½ cup.

Salt 2 tsps.

Turmeric powder ½ tsp.

Oil ½ cup

Fresh ginger-garlic paste ½ tsp.

Curry leaves ½ cup.

Preparation of dalcha:

• Boil yellow lentils (Chana dal) in a pressure cooker add some salt, 1/2 cup green chilies, water.
• When the lentils are boiled mash or blend it in a blender and keep it aside.
• Boil mutton and keep it aside.
• Take the bottle guard, peel it, remove seeds and cut it into small pieces and keep it aside.
• In a big deep pan heat some oil and fry onions.
• Add fresh ginger-garlic paste, fry for 1 min.
• Then add bottle guard, tomatoes, add red chili powder, salt, turmeric powder and fry for a few sec.
• Add boiled meat.
• Add 1 glass of water and let it cook for 5 min.
• Now add boiled and mashed yellow lentils paste.
• Add curry leaves.
• Let it cook nicely like soup.
• Add coriander and remove it from flame.
• Serve Dalcha with hot fried rice and mutton curry.

Spicy Rajma curry

This rajma curry is very good in taste and is very healthy dish. this need to be served with chapati, rice, phulkas.

 

Ingredients for spicy rajma curry:

Rajma (kidney beans) 1 cup

Chopped tomatoes 1 cup

Chopped onion ½ cup

Oil ½ cup.

Red chili 2 tsps.

Salt 1tsp.

Turmeric powder ½ tsp.

Fresh ginger-garlic paste ½ tsp.

Green chilies 4-5

Chopped coriander 1bunch

Preparation of spicy rajma curry:

• Soak rajma overnight.
• In a pressure cooker boil rajma till it becomes a little soft.
• Then blend it in a blender to make a thick paste or you can mash.
• Keep 2 tsps. of boiled rajma (unblend) aside.
• In a pan heat some oil and fry onions till golden brown.
• Add tomatoes and all other ingredients fry nicely.
• Add 1 glass of water cook for 2 min.
• Add rajma paste and boiled rajma 2tsps which we have kept aside earlier.
• Cook it into a thick gravy.
• Add coriander and turn off the flame.
• Garnish with coriander and butter on top.
• Serve it hot with rice, chapatti, and phulkas (chapatti without oil).