Mutton Kababs. (Lamb Kebabs)

Non-Veg lover's heres a dish for you to enjoy this monsoon. When it's raining outside one can enjoy the hot mutton kebabs. A boneless mutton/lamb dish which would melt in your mouth. The secret touch to this recipe is that it's marination process which allows the salt and other spices to penetrate into the lamb pieces giving it a soft delectable flavour.

INGREDIENTS-

Boneless Lamb - 500 gm

Ginger Garlic paste - 6 1/2 tspns

Curd/Dahi - 1/2 cup

Chilly powder - 3 tspns

Salt - to taste

Refined Oil - about 5  tbspns

Sliced Onions - 1 cup

Roasted Gram Flour (Besan) - 2 tbspns

Juice of a lemon

Dry -spices -


Cinnamon (Dalchini) powder - 1/2 tspn

Cardamom (Choti Illaichi) powder - 1 tspn

Roasted Cumin (Jeera) Powder - 1 tspn

Jaiphal (Nutmeg) powder - a pinch

Roasted black pepper (Kali mirch powder) - 1/2 tspn

METHOD-

First Stage -

Combine Lamb meat, curd, salt, ginger-garlic paste and chilly powder.

Mix well. Keep it well covered in fridge for 3-4 hours to marinate.

Second Stage -

Transfer the marinated lamb with the entire marination in a pressure cooker.

Cook till it gives 7-8 whistles on low flame.

Third Stage -

Heat oil in a pan (Kadhai).

Put in the sliced onion and let it cook till reddish brown.

Add to it the cooked lamb from the pressure cooker along with the residue.

Cook on high flame. Keep on stirring.

The onion should be well incorporated into the lamb.

Sprinkle roasted gram flour and keep on roasting till mixed well.

Add all the dry spices one by one to the roasted lamb.

Squeeze in lemon juice.

Mix well.

Serve hot with Mango Tango.

Kathal Aloo Tarkari

Jackfruit Vegetable a yummylicious vegetable for an afternoon lunch. Combined with potato gives a delectable flavour and cooked in Bihari style leaves you finger licking. Select a good quality of Jackfruit for the nice lovely taste. When I got an opportunity to visit Bihar I visited the local vegetable market to select the organically grown veggies and there I found the lovely jackfruit, tender and really nice looking. I would like to share the recipe of the Jackfruit Potato Veggie commonly known as Kathal Aloo Tarkari in Bihar. Here I've deep fried the veggies but if you want a healthier version of this recipe then omit deep frying and just saute the veggies in little oil and continue with rest of the steps.

INGREDIENTS

Jackfruit (Kathal) - 400 gms

Potatoes - 3 medium sized, Cubed

Onion - 2 sliced thinly

Ginger Garlic paste - 2 tblspn

Bay Leaf - 1

Mustard Oil - to fry

Dry roasted coriander powder - 2 tblspn

Dry roasted cumin powder - 1 tblspn

Dry roasted dried chillies, grounded - 4-5
Turmeric Powder - 1 tspn
Garam masala powder - 1 tspn
Salt - to taste
Green Chilly - Slit - 4-5
Chopped Coriander - 2 tblspn

Method

1. In a karahi heat mustard oil to smoking point.
2. Place Potatoes and deep fry in hot oil.
3. Remove with a slotted spoon and keep them on a napkin.
4. In the same oil deep fry jackfruit in batches, till light brown.
5. Reduce the quantity of oil to 2 tblspn. Add Bay Leaf.
6. Place onion in the oil and saute them till browned.
7. Add to it ginger garlic paste.
8. Cook till pinkish.
9. Add to it salt and turmeric powder. Mix.
10. Next goes in the coriander powder. Mix well.
11. Add to it red chilly and cumin powder.
12. Mix well. Add a sprinkling of water.
13. Keep mixing and do not let the masala burn.
14. Now add the deep fried potatoes and kathal.
15. Mix well so that the masala coates the vegetables.
16. Add 1/2 cup water. Transfer in to a prestige cooker.
17. Give 2 whistles. lower the flame and let it cook for 5-6 minutes on low flame.
18. When done open the cooker, mix well and slightly mash some potatoes.
19. Add to it half the garam masala, coriander and mix well again.
20. Transfer into a serving dish.
21. Sprinkle remaining garam masala powder.
22. Garnish with coriander leaves and slit chillies.
23. Serve with rice and dal or paratha.

Ghughani

घुघनी is a breakfast brunch dish from Bihar. Morning heavy breakfast is taken and people leave home for their work. Ghughani is prepared from black gram which is a rich source of protein. Having a protein filled breakfast gives energy for day-long hard work. This dish is very commonly found in all the households of Bihar. After the day's work is over and women while winding-up the kitchen make it a point to soak black gram for the following morning breakfast. In summers it can be accompanied by buttermilk (Chaas) which would create a balance as whole spices are used in preparation of ghughani. Years after years this traditional breakfast recipe is passed on to the next generation. When I travelled to Bihar (Bodh Gaya) I got an opportunity to learn this awesome dish. Prepared in mustard oil gives a lovely robust flavour to the dish. Garnished with fresh coriander leaves gives an amazing flavour and one tends to dig into the awesome bite. Traditionally women used to grind the spices in the mortar and pestle called "Silauti" in Bihar. Modern cooking - we use grinder. When the grounded masala is prepared on the "Silauti", it has the unique flavour as it's done for several minutes; the women keep on grinding adding water little by little to get the fine consistency masala. The aroma of this grounded masala is simply divine. 

The black gram has to be cleaned thoroughly and washed with several changes of water till the water runs clear and then soaked overnight for the black gram to swell up. In the morning boil chana (in a pressure cooker) with salt added as per taste. Give 5- whistles, lower the heat and cook for 5-10 minutes more. The black gram is ready to turn into ghughani.

Now coming to the ingredients -

Boiled Black Gram - 1 cup

Mustard Oil - 4 tblspn

Sliced Onions - 4 medium

Chopped Tomato - 1

Turmeric Powder - 1 1/2 tspn

Red Chilly Powder - 1 tspn

Salt - to taste

Bay Leaf (Tejpatta) - 2

For the Ground Masala -

Garlic - 10-12 cloves

Cloves (Laung) - 2-3

Ginger - 1 1/2 inch piece

Cumin Seeds - (Jeera)

Whole Black Pepper (Golki)- 7-8

Whole Dried Red Chilly - 2-3

Fresh Green Chilly - 2-3 (can be adjusted as per liking)

Cinnamon - 1/2 inch stick

Coriander Seeds - 1 tblspn

For the Garnish -

Chopped Fresh Green Coriander - 2 tblspn

Boiled Black Gram - 2 tblspn

Garam Masala Powder - a pinch

METHOD -

• 
  
  Prepare a masala with all the ingredients under "ground masala" using little water.
• 
  
  Heat Oil in a heavy bottomed pan (Kadhai).
• 
  
  Add bay leaf.
• 
  
  Add sliced onion and saute till it turns light brown
• 
  
  Add the ground masala. Bhuno (Saute) it well.
• 
  
  {Don't leave the masala unattended to prevent burning}
• 
  
  Add little water so that the masala does not burn.
• 
  
  Add salt, turmeric and chilly powder. Mix well.
• 
  
  Add Chopped Tomato and again saute it.
• 
  
  When the fat separation happens add boiled chana.
• 
  
  Mix well. Add some water as per thickness of gravy is required.
• 
  
  Cover and give it a boil on low flame.
• 
  
  Transfer into a prestige cooker and give 2 whistles.
• 
  
  Lower the flame and let it cook for 5-6 minutes.
• 
  
  When done transfer into the serving dish.
• 
  
  Sprinkle garam masala.
• 
  
  Sprinkle boiled chana and fresh coriander.
• 
  
  Serve hot with paratha (Indian bread).

Following picture shows without the garnish.

Bihari Mutton Stew

A real hot and spicy dish, using whole spices, gives it a beautiful taste. A tremendous hit in Bihari homes as it's an easy preparation prepared with choicest fresh pieces of meat. Unlike the metros Bihari's purchase the meat fresh. The meat vendors open their shops in the morning and by mid-morning the whole meat is "Sold-out". Bihari's thus get to taste the fresh meat. Simply packed with flavours as the whole spices emit their aroma and flavours making the dish outstanding. It’s a great meat dish for the dinner or lunch time. Enjoyed well with chapati or rice. This recipe comes from my mother-in-law's collection and one would truly enjoy that authentic and it's traditional flavours.

INGREDIENTS -
Mutton (Goat Meat with bones ) - 350 GMS
Onions - 4 Medium - Sliced
Ginger - 1 inch stick - finely chopped
Garlic - 10-12 pods
Mustard Oil - 2-3 tblspn

(Whole Spices)

Black Cardamom - 2
Cinnamon Stick - 1 inch
Green Cardamom - 4-5
Cloves - 3-4
Bay Leaf - 2
Black Pepper - 7-8
Nutmeg - grated - a pinch
Mace - 3-4 strands
Dried Red Chillies - 2 whole (broken into 2)

(Dry Spices)

Red Chilly Powder - 1/2 tblspn
Garam Masala Powder - 1/2 tspn
Coriander Powder - 1 1/2 tspn

Salt - to taste
Turmeric Powder - 1/2 tspn
Fresh Coriander - 1 tblspn

Method-
Heat Oil in a Pan/wok to smoking point.
Add Bay Leaf and all the whole spices
When it emits the aroma add onion.
Sauté till the onion turns pink.
Add Garlic and Ginger. Mix well.
Add to it the meat and sauté till you see brown specs on the meat.
Good time to add salt and turmeric.
Mix well.
Add all the dried spice powders.
Mix well. Add 1 cup water and mix well again
Transfer in to a prestige cooker.
After 4-5 whistles open the lid of the pressure cooker.
Sauté well again at this point.
Add a little water for thinning the gravy.
Cook on low flame for 20-25 mins.
Transfer in to a serving dish (after the pressure drops).
Sprinkle a pinch of garam masala powder and fresh coriander
Serve hot with chapati or rice.

Ghiya Dal Fry

Everyday Dal used in Bihar homes is the "Chana Dal".  Adorned with the lovely vegetable ghiya or lauki (bottle gourd) and subtle use of  Indian Spices like Bay leaf, Cinnamon and clove gives it a distinguished flavour. When it comes to everyday Cooking, it becomes really difficult to think of a variety. Chana Dal when prepared with Lauki has all the good ness of a really healthy vegetable.The protein requirements one gets from the Chana Dal  is plenty especially the vegetarians.  Right from the kids to the elderly this dal would suffice the requirement of having two vegetables along with this dal as it also has the inclusion of the lovely tomato with the beautiful vegetable Ghiya. Include it in your daily meals and moms can relax without worrying that the kids are not eating veggies.

INGREDIENTS -

Chana Dal - 1 Cup

Ghiya(Bottle Gourd) - 150 gms - Diced

Onion - 1 Large - finely chopped

Tomato - 1 Large - finely chopped

Coriander - 1 tblspn - finely chopped

Cumin Seeds(Jeera) - 1 tspn

Asafetida(Hing)- 1 tspn

Cinnamon (Dalchini)- 1 inch stick (2 pieces)

Bay Leaf (Tej Patta)- 2

Cloves (Laung) - 2 to 3

Garam Masala Powder - 1 1/2 tspn

Red Chilly Powder - 2 tspn

Turmeric Powder - 1 tspn

Clarified Butter (Ghee)- 1 tblspn

Garlic Chopped - 1 1/2 tspn

Ginger Chopped - 1 tspn

Salt - as per taste

METHOD -

1. 
   
   Soak Chana Dal in fresh water for 1/2 an hour.
2. 
   
   Put the dal with 2 1/2 cups of water in a prestige cooker
3. 
   
   Add to it turmeric powder, salt, ghiya,1 bay leaf, cloves and cinnamon,
4. 
   
   Pressure cook till dal is done. Cool it.
5. 
   
   In a kadhai (Pan) put clarified butter. Add Jeera, 1 bay leaf, chopped chillies and asafetida
6. 
   
   When jeera splutters add to it the chopped garlic and let it brown.
7. 
   
   Tip in the chopped ginger. Sauté
8. 
   
   Put it the chopped onions, cook till browned.
9. 
   
   Now add chopped tomatoes and cook well.
10. 
    
    To this add red chilly powder and Sauté  without allowing it to burn.
11. 
    
    Add to this the cooked dal.
12. 
    
    Mix well and let it boil.
13. 
    
    If the consistency is too thick you may add hot water.
14. 
    
    Sprinkle garam masala powder carefully so that no lumps are formed.
15. 
    
    Boil on slow fire.
16. 
    
    Transfer to a serving dish and sprinkle coriander leaves.