Baked Donuts / Doughnuts (No-Knead)

Who doesn't love donuts?  We all do, right? 

I love baked donuts more than the fried ones.... I know, fried ones tastes more yummy than the baked ones. 

But iam a person who try to avoid or lessen the use of unhealthy stuffs in my cooking or baking. Somethings cannot be changed to get the required result, but some ingredients or method can be changed. Thats how i ended up baking donuts....

This is not the first time iam attempting to bake donuts....No....I tried many times and was not at all satisfied with the texture or taste of the end product. But, this one is just right...A sure keeper in my recipe book. So, here iam sharing this with all my friends out here.

The main attraction of this recipe is that, no workout needed for your hand muscles, to make these yummy ones... In short.......No kneading required. Just mix and let the yeast do its work......  Isnt it a relief? 

Do try it out and let me know... 


Ingredients

Maida 3 ¾ cups (575g)  
Dried yeast (active or fast action) 2 tsp
Salt  1 tsp 
Milk (warmed) ¾ cup (200ml)  
Butter (melted ) ¾ cup (170g) 
Eggs 4 (room temperature)
Honey ¼ cup ( 80g) 
Vanilla extract 1 tsp 



Method

1. In a large bowl add maida, yeast and salt. Mix well together. (Dont put salt on top of the yeast)
2. In a separate bowl, whisk together milk, eggs, honey, melted butter and vanilla extract.
3. Mix the wet into the dry with a spatula until you get a wet loose dough. Cover tightly with cling film and lay a towel over the top. That’s it, no machine needed!! You may have some lumps in the dough but don’t worry, they will disappear. 
4. Leave it at a warm place and let it rise for 2-3 hours. 
5. Once doubled in size, place the dough in the fridge overnight, roughly for 12 hours. The dough will be loose but will firm up when chilled. Don’t try to knead after 3 hours, it needs to be chilled 
overnight. 
6. Next day, to form your Donuts: On a floured surface, roll out your dough to ¼ of an inch thick. Using a round cutter cut out round pieces of dough. To cut the hole in the middle , use a smaller sized cutter. Even the small rounds also can be baked as such.
7. Place them on a baking tray lined with butter paper.  
8. Cover your donuts with a towel and leave to rise again at room temperature for 20-30 minutes. You will know when they are ready, because they will puff up.
9. Gently brush the donuts with melted butter.
10. Bake at 190 degree celcius for 15 minutes. Keep a close eye on them, so they don’t get too brown. 
11. Once out of the oven, dip them in the glazes. Do this straight away, because it soaks into the warm donut and creates a lovely crisp glaze. 
12. Enjoy them fresh.

Note:

1.The dough can be kept for 3 days in the fridge.


Vanilla Glaze

Ingredients

Powdered sugar 1 ½ cup (187g) 
Milk 2-3 tbsp 
Vanilla extract 1 ½ tsp

Method

1. In a medium bowl, whisk together all ingredients.
2. Whisk until silky and smooth. 
3. If you want it thinner add a little more milk
4. Store the icing at room temperature in an airtight container for 2 weeks. 

For Chocolate Glaze, add 4 tbsp unsweetened cocoa powder, along with the other ingredients mentioned for the vanilla glaze.

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Chilli Potato Cakes

An easy and tasty snack with a simple yummy dip. Nothing more to tell about this simple snack. Try it out and you will know :)

Ingredients

 

4 nos Potato

1 Egg yolk

3 tbsp Coriander leaves

4 Spring Onion Bulbs (finely chopped)

3 – 4 Green chilli (finely chopped)

1 tsp Lemon Zest

100 gm Dry Bread Crumbs

2 tbsp Oil

Salt to taste

3 tbsp Mayonnaise

1 tbsp Black pepper powder

1 tbsp Mixed herbs

 

 

Method

 

• Boil potatoes in a cooker till one whistle (takes 5 minutes). After one whistle, keep it on low flame and let it whistle for 3 times.
• Later, switch off the flame and when all the steam escapes from the pressure cooker, take off the lid.
• Transfer the potatoes onto a plate and let it cool down completely. Peel off the skin and mash the potatoes.
• In a bowl, put egg yolk, coriander leaves, spring onion bulbs, green chilli, lemon zest and salt. Mix well till everything is nicely combined.
• Add the mashed potatoes and combine well. Spread the bread crumbs in a plate and keep aside.
• Take small portion of the potato mixture, roll them between your palms and place them on the bread crumbs. Coat the potato cakes firmly with the bread crumbs and keep them aside.
• Heat oil in a fry pan. Place the potato cakes gently in the medium hot oil. After 1 minute, turn the other side and let it cook for another 1 minute. When both sides turn golden brown colour, transfer them onto a tissue paper.
• Serve the Chilli Potato Cakes hot with the Mayonnaise Herb Dip and Enjoy!!!

For the Mayonnaise dip: In a bowl, put mayonnaise, black pepper powder and mixed herbs. Mix well.

 

 

 

 

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Dragon Chicken

I have heard about dragon chicken long back, but never thought to try it at home. Not because it was a difficult recipe, but whenever I buy chicken, I end up preparing a normal chicken curry or any other usual Chinese dish. I somehow forgot about trying this recipe. This time, I didn't forget to make this one and I regret why I didn't try it earlier. My kids just loved it a lot.

I served this dish along with flavoured rice (my kids favourite). Also, reduced the spiciness as my kids don't eat spicy food.
 
The cashew nuts added, gives a nuttiness and crunchiness to the entire dish. Toss the fried chicken in the sauce on high flame and you won't loose the crispiness of the chicken too. This dish has a spicy and sweet taste, loved by kids. Try it out and let me know.

Ingredients

500 gms Chicken (boneless, cut into long thin strips)
Oil for deep frying
Spring onion greens or coriander leaves for garnish


For Marination :

1 tsp Soy Sauce
2 tsp Red Chilli paste
1/2 cup Maida/All purpose flour
Salt to taste
1/4 cup Corn flour
1 Egg
1 tbsp. Ginger Garlic paste
1 tsp Black pepper powder


For Gravy :

1 tbsp. Oil
3 Dry Red Chilli
10 - 15 Cashew nuts (broken into half)
1 Onion (Large, thinly sliced)
1 Capsicum (thinly sliced)
1 tbsp. Ginger Garlic paste
1 tsp Red chilli paste
1 tsp Soy sauce
2 tbsp. Tomato sauce
Salt to taste
1 tsp Sugar


Method

• Take a bowl and add chicken pieces along with the marination ingredients. Mix well and keep this aside for 15 minutes.
• Later, heat oil in a kadai. Put the marinated chicken pieces in it and fry till they become golden brown colour. Once done, transfer them onto a tissue paper. Keep aside.
• To make the gravy/Sauce : Heat oil in a kadai. Add dry red chillies and cashew nuts. Fry till the cashew nuts start to change its colour.
• Now add the onion and capsicum. Saute well.
• Add ginger garlic paste and saute for a minute.
• Now add soy sauce, tomato sauce, red chilli paste, salt and sugar. Mix well.
• Cook it for sometime, till the sauce thickens a bit.
• Now add the fried chicken into it. Toss well and if needed, add little bit of water.
• Sprinkle coriander leaves of spring onion greens for garnish.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Frittata Pasta

 
This recipe is a blend of two dishes ... Frittata and Pasta.... both when combined together, you get a new and tasty dish called Frittata Pasta. A tasty evening snack for kids after coming back from school.


Both Frittata and Pasta is an Italian dish. Frittata is an egg-based Italian dish similar to an omelette or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. Pasta is a staple food of traditional Italian cuisine. (Wiki).

There are different varieties or shapes of pastas ... like Penne, Spirali, Spaghetti, Farfalle, Fusilli etc. Now a days, we get whole wheat pasta. For a healthier version, use whole wheat pasta.

This dish can be prepared with any variety of pasta. Here, I have used spirali pasta. Use any pasta of your choice and enjoy!!


Recipe source : SanjeevKapoor (FoodFood)




Ingredients

To make Frittata:

5 Eggs (beaten)

Salt to taste

1 Capsicum (thinly sliced)
1 Onion (medium, thinly sliced)

Black pepper powder to taste

2 tbsp. Olive Oil



Method 

• Heat olive oil in a wide non stick pan.

• Add onion and let it saute till translucent.
• Now add capsicum, salt and pepper powder. Saute for another 2 - 3 minutes.
• Add beaten eggs and give a quick stir. Spread out the onion and capsicum with the spatula.
• Keep on low flame, cover and let the egg cook in the bottom.
• Once the bottom is nicely cooked, flip over the egg very gently and carefully.
• Let the other side also cook nicely.
• Once done, transfer the frittata onto a plate.

To make Frittata pasta :


2 cups Spirali Pasta (cook as per the directions mentioned in the packet)
Salt to taste
3 tbsp. Olive Oil
1 Onion (finely chopped)
4 Tomato (blanched in boiling water, skin peeled out and cut into small pieces)
2 tbsp. Tomato puree
1 tbsp. Garlic (finely chopped)
1/2 - 1 tbsp. Mixed Herb
1 - 2 tbsp. Chilli flakes
Water as required

10 pieces Frittata (cut into 4 inch long strips)

Method

• Heat olive oil in a non stick pan.

• Add onion and let it sauté till translucent.
• Now add garlic and sauté till it starts to change its colour.
• Add tomatoes (blanched, peeled and cut into small pieces) into it. Mix well and let it cook for about 5 minutes.
• Now add tomato puree and adjust the salt.
• After 2 minutes add mixed herb and chilli flakes. Mix well.
• Add water to adjust the consistency you need.
• After some time, add the cooked pasta into it. Mix well so that each of them is nicely coated in the gravy.
• Let it simmer for another 2 minutes.
• Now add the frittata pieces and mix gently, so that it doesn't break.
• Let it simmer for about a minute.
• Serve it hot and Enjoy!!!

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

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Chocolate Brownie

Who doesn't know about chocolate brownies... Yummy, chocolatey and what not... And an Ice cream scoop on top of it.... mind-blowing, isn't it? I am sure, you won't ask for anything else... Sinful Indulgence at its peek ;)

I had tried out some brownie recipes, and many of them was a flop and some were too good (recipes I have already posted in my blog). Though I have tried out some egg less versions of chocolate brownie, this one is with eggs. So all vegetarian friends, don't worry, check out my egg less brownie recipes here. This is for all the non-vegetarian friends out there...This recipe is A-M-A-Z-I-N-G....

If you are looking for an excellent and no-fail recipe of Chocolate brownie, your search ends here.... Try out this recipe and you will love it for sure.

I got this recipe from Anna Austin (a cake decorator) and thanks a lot for her for sharing this yummy recipe.

Ingredients

150 gm Butter (unsalted)
185 gm Dark Chocolate
275 gm Brown sugar or white sugar (i used about 200 gms of white sugar)
3 Eggs
85 gm Maida/All purpose flour
40 gms Cocoa powder
1/2 cup Cashewnuts (optional)
50gms White chocolate (chopped)
50 gms Milk chocolate (chopped)


Method

• Melt dark chocolate and butter in the microwave. Keep this aside.
• Mix maida, cocoa powder and cashew nuts in a bowl and keep this aside.
• Beat eggs and sugar till light and fluffy using an electric beater.
• Add the melted chocolate+butter mixture into it.
• Fold the mixture using a spoon. Don't over mix.
• Add maida+cocoa powder+cashew nuts mixture little by little into the wet mixture. Mix only in one direction.
• Now add the chopped milk and white chocolates. Mix well.
• Pre-heat the oven at 180 degree Celsius.
• Pour the brownie batter into a prepared baking tin and bake for about 35 to 40 mins till the toothpick comes out with little crumbs.
• Once done, place it on a wire rack, till it is cooled down completely.
• Once cooled, cut it into square pieces and serve it along with a scoop of ice cream.
• Enjoy!!!

 

 

 

 

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Egg Dum Biryani

I was not in a mood to prepare the normal rice, curry and sabji for lunch on the new year day. I was badly in a mood to eat something different. Even my kids too.. Searched in fridge and couldn't find anything different with which I can try out a new dish.

Thought to make a biryani, but didn't have chicken, fish or mutton. Then I thought about the eggs which I had in my fridge....Why not try out Egg biryani... Searched the net and found many recipes, but couldn't find an easy one... I like to do my cooking with easy recipes and still tastes best ;) Then I saw this recipe....but Dum Biryani... oh no...its again going to be a difficult recipe... When I saw the complete process, I found it different yet an easy one.. That's how I ended up making this Egg Dum Biryani... It tasted awesome...all the flavor intact and a perfect biryani... We enjoyed our New Year lunch and marked a good beginning for the rest of the year :)

I would say that you must try this recipe.... Its super simple and tastes really excellent.

Ingredients

8 Eggs (boiled and cut into half)
2 cups Basmati Rice (parboiled)
2 Onion (finely chopped)
2 Tomatoes (finely chopped)
Few Coriander leaves
Few Mint leaves
2 tbsp. Ginger garlic paste
1 Bay leaf
1 - 2 Cinnamon sticks
2 Black Cardamom
4 Cloves
2 Green Cardamom
1/2 tsp Shah Jeera
1 tbsp. Coriander powder
1 tsp Green Cardamom powder
2 tsp Kashmiri Red chilli powder
1/4 tsp Turmeric powder
Salt to taste
2 - 3 Green chilli (slit into half)
1 inch Ginger (thinly sliced)
2 Onion (thinly sliced and deep fried)
Saffron (soaked in water, optional)
2 tbsp. Oil


Method

• Heat oil in a heavy bottomed deep non stick pan. Add bay leaf, cinnamon sticks, black cardamom, cloves, green cardamom and shah jeera.
• Add onion and saute till it changes into a light brown colour.
• Now add ginger garlic paste, turmeric powder, Kashmiri red chilli powder and coriander powder. Saute for about 1 - 2 minutes.
• Now add tomatoes and salt. Mix well, cover and let it cook till the oil leaves the masala.
• Once done, add green chillies, sliced ginger, half of the coriander leaves and mint leaves. Mix well.
• Now add the boiled eggs in it. Gently mix and let it simmer for 2 - 3 minutes. If you feel that the masala is very thick, add little water in it.
• Later, add the parboiled rice on top of the egg masala mixture. Don't mix. Add saffron water (if adding), green cardamom powder, deep fried onion, rest of the coriander leaves and mint leaves, little salt.
• Take the pan off from the flame and place a tawa on medium heat.
• Take an aluminium foil and cover the top of the pan. Place the lid of the pan on top of the aluminium foil.
• Place the pan on the hot tawa and reduce the flame to low. After 25 minutes or when you see steam coming from the sides of the lid, take off from heat.
• Serve the Egg Dum Biryani hot with any raita or pickle of your choice.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Hakka Egg Noodles

As told earlier, my kids and myself like Chinese cuisine a lot. I surprised my kids with this Hakka noodles and soya chunks Manchurian which they loved a lot.

If you love Chinese cuisine, this is the recipe for you. Make them and enjoy with the family. This is the simplest and easiest noodle recipe. So if you are a beginner in cooking, try this out. Will be a sure hit in your family.


Ingredients

1 Packet Hakka Egg Noodles (boiled as per the instruction in the packet)
1 cup Sprouts (optional)
2 Spring Onion Bulb (sliced) or 1 Onion (medium, thinly sliced)
2 Carrot (medium, thinly sliced)
1 stalk of Spring onion greens (thinly sliced)
1 Capsicum (large, thinly sliced)
1 cup Cabbage (thinly sliced)
Salt to taste
1/4 tsp Black pepper powder (adjust as per your taste)
1 tbsp. Soy sauce
2 tbsp. Oil
2 - 3 Eggs (lightly beaten)


Method

• Heat 1 tbsp. oil in a non stick pan. Add eggs, 1 tbsp. black pepper powder and salt in it and scramble it using a spoon. Once cooked, transfer it into a plate. Keep aside.
• Heat oil in a big non-stick pan. Put spring onion bulbs or onion, capsicum, carrot, cabbage, salt, black pepper powder and little soy sauce. Toss well for a minute.
• Now add the noodles, sprouts, spring onion greens and the rest of the soy sauce. Toss again, so that everything is nicely combined.
• Let it cook for about 2 minutes. Toss in between. Add the scrambled eggs and mix well.
• Switch off the flame and serve it hot with Soya chunks manchurian or just like that.
• Enjoy !!!

Notes:

1. As you know, Chinese dishes are prepared in high flame, keep all the ingredients ready before start making them.
2. If you want a vegetarian version of Hakka Noodles, just omit adding egg in it. Or for a chicken version, add boiled and small pieces of chicken in it.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Masala Omlete

Some days back, my kids were in a mood to eat Pizza and I was totally not in a mood to make one or buy from the store as it was bit late for the home delivery. Then I thought to make something different from the usual recipes and ended up making this Omelet.


After tasting this omelet my kids named it as 'Egg Pizza'. Yes, to some extent it had the taste of a pizza, as I had added oregano in it. They really enjoyed it and was happy that I made something similar to their favourite...I told them it is an Omelet that I made, but they were sticking to their words..."No amma, this is pizza". I thought, call it by any name.....I am happy that my kids loved it.....When kids are happy,  mommy too happy ;)

Ingredients

2 Eggs (large)
1 Onion (medium, finely chopped)
1 Tomato (small, finely chopped)
1/2 Capsicum (small, finely chopped)
1 tsp Oil
1 clove Garlic (finely chopped)
1 tsp Oregano (optional)
1 - 2 Green chilli (finely chopped)
1/4 tsp Turmeric powder
1 tsp Coriander powder
1 tsp Cumin/Jeera powder
2 tbsp Coriander leaves (finely chopped)
Salt to taste


Method

• Break eggs in a bowl and whisk well by adding little salt in it. Keep this aside.
• Heat oil in a wide non stick pan. Add onion, tomato, garlic, green chilli and fry till the onion turns golden colour. Add capsicum. Stir well and let it cook.
• Now add turmeric powder, coriander powder, cumin powder, oregano and salt. (Add salt only for this mixture, because we have already added salt in the whisked eggs). Mix well.
• Once the raw smell of the masalas is gone, spread the mixture on the pan and pour the whisked egg on top of it so that the entire mixture is covered with the egg. Don't stir or mix after this.
• Sprinkle coriander leaves on top. When the bottom side is golden brown colour, flip the omelet and let the other side cook.
• Once done, transfer it on to a plate and enjoy!!!

Note:

1. You can add grated ginger and chopped fresh mint too in this recipe.
2. The capsicum added in it should be cooked but still crunchy.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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Crinkle Chocolate Cookies

Crinkle Chocolate cookies are soft, chewy and chocolaty. These cookies are very easy to bake and can be stored for 1 or 2 days in an airtight container.

I was attracted by the beauty of these cookies. Doesn't it look beautiful? I wanted to recreate this beauty in my kitchen and that's how i started baking them. It was really fun in baking these crinkles. The cool part is that, as these cookies bake, they cracks, showing the cookie underneath and hence giving out a nice pattern. My daughters were amazed to see the pattern and enjoyed the crinkles a lot. This has become their latest favourite :)

Recipe Source: Joyofbaking

Ingredients

115 gms Cooking Chocolate (Dark chocolate or milk chocolate, Chopped)
28 gms (2 tbsp) Unsalted butter
50 gms (1/4 cup) Sugar (granulated)
1 Egg
1 tsp Vanilla essence
3/4 cup Maida/All purpose flour
1 pinch Salt
1/4 tsp Baking powder
1/2 cup Powdered Sugar or Icing Sugar (for coating)


Method

• Sieve maida, baking powder and salt for at least 2 times. Keep this aside.
• In a micro safe bowl, add cooking chocolate and butter. Keep it in the oven in Micro mode HIGH for about 1 minute or till the chocolate is melted. Do not over heat the chocolate, as it tends to seize. ( If not using microwave, you can use a double boiler method to melt the chocolate.)
• Mix well till the chocolate is completely melted and keep this aside to cool to room temperature.
• In another bowl, add egg and sugar. Beat well using an electric beater till the sugar is completely dissolved and the mixture turns light and fluffy. When you lift the beater, the mixture should fall down like a ribbon.
• To this mixture add vanilla essence and the cooled chocolate mixture. Beat again till everything is nicely combined.
• Now add the sieved maida mix into it and mix well using a wooden spoon or a silicon spatula.
• When everything is nicely combined, transfer the cookie dough into a cling film or a plastic wrap. Keep this in the refrigerator for about 7 hours or overnight till it is firm to roll into balls.
• Pre-heat the oven in convection mode at 165 degree Celsius.
• Line a baking tray with butter paper.
• Take small portion (about 1 inch) from the chilled cookie dough, roll it between your palms to form small balls. 
• Dip them in the icing sugar or powdered sugar and place them on the baking tray about 2 inches apart.
• Place them in the pre heated oven for about 10 - 15 minutes till the edges are slightly firm and the center would be still soft. 
• As the cookies cook, they spread creating cracks in between giving a beautiful pattern.
• Remove them from the oven and keep aside to cool down a bit. When it is still warm, take them out and place them on a wire rack and let them cool down completely.
• Serve it along with a glass of milk, tea or coffee.

Note:

1. Don't over bake the cookies as it will become dry.
2. Double boiler consists of a bowl placed on top of a pan of simmering water. The bowl does not touch the water, but creates a seal with the bottom pan to trap the steam produced by the simmering water.
3. I made these cookies using milk chocolate...that's why it is light brown colour. If you use dark chocolate, the cookies would look more beautiful.

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Nutella Caterpillar Bun

I was attracted to the caterpillar shape of these buns, that i was so eager to try it at least once. The bun tasted awesome as usual with the nutella in it. The shape of the bun was the main attraction. My kids were amazed to see it and enjoyed eating it. Its true that i couldn't get the exact shape of caterpillar, but was satisfied with my first attempt.

More than the caterpillar shape, i liked the texture when it was cut into pieces. The nutella which was seen from the inside of the bun pieces gave a nice pattern to it. I loved it very much.

If you are not a nutella fan, you can replace it with any jam of your choice. This is a good treat for kids. They will love it.

I wanted to take the step by step pictures, but forgot about it 'as i was fully engrossed in making it right'. So i will try to explain it in words. If you find difficulty in understanding any particular step, please put in a comment so that i can help you further. So here goes the recipe........


Ingredients

2 cups Maida/All purpose flour
1 tsp Instant Yeast
3/4 cup Milk
1 Egg
8 gm Sugar
2 gm Salt
Butter as required
Nutella or Jam as required


Method

• In a bowl, add maida and yeast. Mix well.
• Add egg and give a quick mix. Then add salt and sugar. Mix well.
• Now add milk, little by little and knead it to get a sticky dough.
• Knead it for about 10 minutes. Later add 2 - 3 tsp butter.
• Knead it again for 10 minutes, till it becomes a soft and smooth dough.
• Cover it with a towel and keep it in a warm area in your kitchen.
• Once it is doubled, knead once again using your hands for about 2 - 3 minutes.
• Cut the dough into half and roll one half, just like you roll for chappati. Keep the other half covered.
• Roll it into a rectangular shape. Cut one side (longer side) lengthwise into 1 inch thick strips.
• Spread nutella or jam on the other side. (spread as much as you want)
• Fold the side on which we have spread the nutella inwards, till you reach the slits.
• Place the slitted strips on top of the folded bun and bend it a little.
• Insert two cloves on one end (to represent the eyes of the caterpillar).
• Place it on the baking tray, cover it and let it rest for about 30 minutes or till it becomes double in size.
• Pre heat oven in convection mode at 175 degree Celsius.
• Once it is doubled, give an egg wash on top of it and place it in the preheated oven for 15 - 20 minutes.
• Once done, take off from the oven and let it cool.
• Serve and Enjoy!!

 Note:

1. If you are using dry yeast, put them in little luke warm water and add little sugar, keep aside for sometime and then add it to the dry ingredients.
2. Replace maida with whole wheat flour for a healthier version.

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Spicy Mutton Curry

This is a simple and easy mutton preparation. The bright red colour of the dish attracts you. The taste is just awesome. It tastes much more better the next day as all the masalas gets absorbed by the mutton.

The mutton in this dish will be very juicy and the dish is really flavourful. Always use fresh mutton as it will get cooked faster and tastes better. When compared to chicken, mutton takes more time to cook, so always use a pressure cooker while cooking them.

My daughter never used to like mutton...she is a chicken fan :) But this dish..... she loves a lot. Try it out and let me know how you liked it.

Ingredients

1 Kg Mutton (cut into medium sized pieces)
1 Kg Onion (chopped)
2 Bay leaves
1 Black Cardamom
2 Green Cardamom
2 Cloves
1 inch Cinnamon stick
3 - 4 Black peppercorns
4 tbsp Ginger Garlic paste
1 tbsp Coriander powder
1 tbsp Kashmiri Red chilli powder
2 tsp Red chilli powder
1/2 tsp Turmeric powder
Salt to taste
2 Potatoes (cut into cubes, optional)
2 - 3 Tomatoes (large, chopped)
2 tsp Garam masala powder
4 tbsp Oil
Water as required


Method

• Heat oil in a pressure cooker. Add black cardamom, green cardamom, bay leaves, black peppercorns, cloves and cinnamon. 
• After some time, add onion. Saute till onion turns golden brown colour.
• Later, add ginger garlic paste. Saute till the raw smell goes off.
• Now add coriander powder, kashmiri red chilli powder, red chilli powder and turmeric powder. Mix well.
• After sometime add tomato. Mix well till the tomatoes are soft.
• Now add the mutton pieces into it and mix well so that all the masala gets nicely coated on the pieces.
• Add salt, potato and coriander leaves. Mix again. Let it simmer for about 1 minute.
• Now add water and close the lid. Let it be in medium heat and give out 6 whistles or till it is nicely cooked.
• Turn off the heat and keep aside till the pressure settles down.
• Take off the lid and place it on the heat again. Add garam masala powder. Mix well.
• Let it simmer for about 2 minutes. Turn off the heat. Garnish with coriander leaves.
• Serve it hot with roti, naan, fried rice, pulav or steamed rice.

 
Note:

1. Always add ginger garlic paste only after the onion is turned golden brown colour.
2. Use nice red tomatoes and kashmiri red chilli for this preparation, as the dish will be bright red colour.
3. Adjust gravy by adding water.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*


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