Chana Mutton Curry

Ingredients:

Mutton - 2lb
Onions -1 (big)
Green Chillis - 3
Tomatoes - 2
Chana Dal - 1cup
Chilli Powder - 1tsp
Turmeric - 1/2tsp
GGP(Ginger Garlic paste)-1tsp
Oil - 3tsp
Salt to taste
Coriander for garnishing

For Masala Paste:

Onion-1
Cloves -3
Cinnamon Stick - 1inch
Ginger - small piece
Garlic - 3pods
Jeera - 1tsp
Red Chillis - 3

Procedure:

• Soak chana dal for 2 hours and pressure cook it for 3whistles and keep it aside.
• Cut the mutton into small pieces and clean it once with water thoroughly and marinate it with chilli powder,turmeric,salt and GGP for minimum of half an hour
• Make a masala paste from the items listed above and keep it aside.
• Heat a pressure cooker, add oil, green chillis, chopped onions and fry till the onions are little translucent. 
• Now add the masala paste and fry till the raw smell of the onions goes away.
• Add the tomatoes fry for 2mins and add the marinated mutton into it.
• Let the mutton cook for at least 5- 10 mins till its water comes out it.
• Now add the cooked chana dal, 1/2cup of water and adjust the flavor with salt and pressure cook it for 15-20mins depending on the tenderness you would like to serve.
• (Generally we like it very soft and not to be that watery so i prefer to cook it for minimum of 5-6 whistles)
• Garnish it with coriander of it is ready. If needed, you can add some water and cook for few mins.

Hint: Do not clean mutton with water too much which may reduce the taste and flavor of it. 

Pressure cook it more, for more tender mutton curry.

Raagi Roti with Gobi Tofu Kurma

Raagi Roti : 

Ingredients:

Raagi Flour: 1cup

Goduma Pindi/Wheat Flour: 1/2 cup

Salt to taste

Oil: 1tsp

Procedure:

1. Add all the ingredients together except oil and make it a soft dough that are good enough to make roti's. 
2. Now make small lemon size balls and roll it as roti's.
3. Heat the tawa and add little oil and fry the roti's on both sides and serve with curry.

Gobi Tofu Kurma

Ingredients:

Gobi : 1 (cut into florets,medium size)

Tofu (preferably firm) : 1/2 lb, cut into cubes

Onions: 1/2 slice

Tomato: 1 medium size

Green chillis: 2

Curd : 1cup

Oil : 2tsp

Chilli Powder: 1tsp

Turmeric: pinch

Mustard seeds: 1/2 tsp

Jeera - 1tsp

Dhaniya Jeera powder: 1tsp

Curry leaves: 10

Coriander for garnishing

GGP(ginger garlic paste) : 1tsp

Salt to taste

Procedure:

1. Clean gobi and soak it in salt water for 15 mins. 
2. Now heat a pan, add oil, mustard seeds, jeera saute for 2mins and now add the onions,green chillis,GGP and saute for 3 mins.
3. Now add tomatoes,gobi, turmeric, chilli powder, turmeric and keep the lid on it and let it cook.
4. Meanwhile in a separate pan in little butter or oil fry the tofu cubes to light brown colour and keep aside.
5. Now when the gobi is soft add the fried tofu cubes, dhaniya jeera powder, salt and mix well. 
6. Add little water and let them cook for 2 mins. 
7. Finish it off with curd and garnish it with coriander.

Tamarind Rice/ Pulihora

Ingredients:

Rice - 1cup

Tamarind - 1 lemon size ball, soaked and take the pulp

Mustard Seeds - 1tsp

Urad dal - 1tsp

Chana dal - 2tsp

Groundnuts - as per taste, i took 1tbsp

Cashews - as per taste

Turmeric powder - 1tsp

Green CHillis - 4

Red Chillis - 3

Ginger - 1inch piece

Oil - 3tsp

Curry leaves - 1stem

Hing/ Asafoetida- pinch

Procedure :

- First cook rice with some turmeric and 1tsp oil in it. Now take it in a bowl and Let it cool for half an hour so that the grains are not sticked together.

- Now heat oil in a pan , add mustard seeds and when they strt spluttering add urad dal, chana dal, ground nuts, cashews ,red chillis and when ground nuts and cashews turn light brown (make sure that they are not blackened) add some hing, salt, green chillis, ginger and saute for a minute. 

- Then add the tamarind paste and let it cook for 5 mins.

- When it gets thickened and oil comes out of the sides switch of the flame and take aside.

- When it is little warmer add this to the rice and mix well. (We can prepare this paste and store in refrigerator and mix it when we need to prepare pulihora anytime with ease)

- Adjust salt if needed and serve with any veggie curry or dal.

Tip: 

1. If tamarind is a bit less then you can substitute it with some lemon juice too.

2. This rice will be good for 2 to 3 days without storing it in fridge. So this is best for packing during travel time too.

The 11 Best Foods You Aren’t Eating

Hi Friends How are you all??? Its been so long that i have posted in my blog due to some busy life schedules. But really feel like posting something interesting in which each and everyone of us are really crazy about. And wanted to give a good perfect start for my blog. Recently seen this article in some magazine and could not wait to share with all u guys...Lets enjoy the Healthy treat together...



Nutritionist and author Jonny Bowden has created several lists of healthful foods people should be eating but aren’t. But some of his favorites, like purslane, guava and goji berries, aren’t always available at regular grocery stores. I asked Dr. Bowden, author of “The 150 Healthiest Foods on Earth,” to update his list with some favorite foods that are easy to find but don’t always find their way into our shopping carts. Here’s his advice.

1. Beets: Think of beets as red spinach, Dr. Bowden said, because they are a rich source of folate as well as natural red pigments that may be cancer fighters.
How to eat: Fresh, raw and grated to make a salad. Heating decreases the antioxidant power.

2. Cabbage: Loaded with nutrients like sulforaphane, a chemical said to boost cancer-fighting enzymes.
How to eat: Asian-style slaw or as a crunchy topping on burgers and sandwiches.

3. Swiss chard: A leafy green vegetable packed with carotenoids that protect aging eyes.
How to eat it: Chop and saute in olive oil.

4. Cinnamon: May help control blood sugar and cholesterol.
How to eat it: Sprinkle on coffee or oatmeal.

5. Pomegranate juice: Appears to lower blood pressure and loaded with antioxidants.
How to eat: Just drink it.

6. Dried plums: Okay, so they are really prunes, but they are packed with antioxidants.
How to eat: Wrapped in prosciutto and baked.

7. Pumpkin seeds: The most nutritious part of the pumpkin and packed with magnesium; high levels of the mineral are associated with lower risk for early death.
How to eat: Roasted as a snack, or sprinkled on salad.

8. Sardines: Dr. Bowden calls them “health food in a can.” They are high in omega-3’s, contain virtually no mercury and are loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins.
How to eat: Choose sardines packed in olive or sardine oil. Eat plain, mixed with salad, on toast, or mashed with dijon mustard and onions as a spread.

9. Turmeric: The “superstar of spices,” it may have anti-inflammatory and anti-cancer properties.
How to eat: Mix with scrambled eggs or in any vegetable dish.

10. Frozen blueberries: Even though freezing can degrade some of the nutrients in fruits and vegetables, frozen blueberries are available year-round and don’t spoil; associated with better memory in animal studies.
How to eat: Blended with yogurt or chocolate soy milk and sprinkled with crushed almonds.

11. Canned pumpkin: A low-calorie vegetable that is high in fiber and immune-stimulating vitamin A; fills you up on very few calories.
How to eat: Mix with a little butter, cinnamon and nutmeg.