Kheema Mutter & Potato's Curry || Lamb Mince, Peas and Potato's Curry || Rumana's UK Kitchen

It doesn’t matter you have enough ingredients in your pantry or not. When you crave for good Indianmeal, then you’ll make it no matter what 😜this was our dinner last night kheema mutter, along with Roti and salad..xx

Click on the link below to know the full recipe video step by step.

https://youtu.be/AocomyypOGM

Ingredients.

250 gram lamb kheema (mince)

1 cup green peas (mutter)

2 large chopped potato's

1 large chopped onion

1/2 can tomato's or 2 large chopped tomato's

1 tsp ginger garlic paste

1 tsp red chilli powder

1 tsp coriander powder

1/2 tsp turmeric

1/2 tsp garam masala

1/2 tsp mutton masala (optional)

1 tsp kasuri methi (dry fenugreek leaves)

1/2 tsp cumin seeds

1 green cardamom

2 cloves

1/2 inch cinnamon stick

1 bay leaves

Salt to taste

Oil as required. xx

Moong Dal Wadi And Aaloo Sabji.

Moong Dal Wadi And Aaloo Sabji. Wadi is so versatile can be cooked in dry Sabji or the gravy with any veggie's of your choice. This wadi makes a very delicious pulao or even briyani. Wadi can be made in bulk and store for few months. I'll post the recipe for how to make wadi in my next post.

Ingredient's.

1 cup moong dal wadi

2 potato (cut into big chunks)

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

1 green cardamom, 1 clove, 1 cinnamon stick

2 bay leaves

2 dry red chillies

2tbsp oil + 2tbsp for frying wadi and potato

Salt as per taste.

Cooking Method

In a pressure cooker, add 2tbsp oil and fry the wadi and potato to golden brown and keep it aside.

In the same pressure cooker, add the rest of the oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add wadi, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame).

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.

Carrot Cake With Walnuts. (Butterless Sugarless)

Carrot Cake With Walnuts is an a awesome cake with little hint of nutmeg and cinnamon and it taste very good and lite. Using vegetable oil makes this cake very light and fluffy. Usually its icing with cream cheese, since I was out of cream cheese so I did with icing sugar glaze and it was not a bad decision.. It looked as beautiful and tasted as it suppose to be.. Since it's less calories and you don't have to worry after eating a piece and there is no compromise on the taste.. Try this recipe you'll love it..

Ingredient's.

3/4 cup honey (if no honey use 1 cup sugar)

1/2+1/4 cup vegetable oil

1+1/4 cup plain flour

1 egg

1/4 cup curd

1+1/2 cup shredded carrot

1/2tsp cinnamon powder

1/4tsp nutmeg powder

1/2+1/8 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup chopped walnuts.

Ingredients For Glaze.

1/2 cup icing sugar

2 tbsp milk.

Baking Method.

Pre-heat the oven at 180c for 10 minutes.

In a mixing bowl. beat the oil, honey, curd and egg together for 2 to 3 minutes or till fluffy

In another bowl mix the all purpose flour, baking powder, baking soda, salt, nutmeg and cinnamon

Then add the shredded carrot and dry ingredients to the wet mixture and beat for another 1 to 2 minutes. Now add the walnuts and give a quick mix. Then transfer the batter to the non-stick round baking tray and bake for 35 to 40 minutes.

Then cool completely on a wire wrack.

Mix the icing sugar and milk together to a pouring consistency. Then pour the glaze on the cooled cake and Serve.

Cinnamon Rolls.

Cinnamon Rolls is sweet bread rolls, which is usually served for breakfast and even dessert. This makes a quick breakfast if made one night before and served with hot cup a coffee. This is a very easy recipe because every house has this basic ingredients at home. When all the basic ingredients are added together they make a very spongy and delicious rolls. Do try this recipe and let me know!!!

Ingredient's.

1+1/4tsp yeast

1/4cup Sugar

1/4cup warm water (115 degrees)

3/4cup whole milk

1/4tsp vanilla extract

1 Egg

1/4cup butter (melted)

4 cups of All Purpose Flour

1/4cup of Melted Butter, to brush over the top before baking.

For the Filling.

1/3cup butter, at room temperature

3/4cup brown sugar

1/4cup sugar

1+ 1/2 tbsp ground cinnamon.

For the Glaze,

1+ 1/4 cups powdered sugar

1/2tsp vanilla extract

3 to 4 tbsp warm milk.

Baking Method.

In a small bowl, combine the warm water and 1tsp sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.

In the bowl mix the egg, milk, sugar and melted butter. Add 2 cups of the flour and the water and mix. then add vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Knead the dough for 5 to 7 minutes or until you have a smooth dough. Cover the dough with plastic wrap and place it in a warm spot to rise for about 2 hours.

In a mean time. Take a small bowl, mix together the brown sugar, white sugar and cinnamon for the filling, set aside.

When the dough is doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 10 to 12 slices and place them cut side down in a well buttered square baking pan. Cover with plastic wrap and put them back into a warm spot to rise for another 1 hours.

Meanwhile preheat oven to 350 degrees. Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze, and make a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

Mix Vegetable Korma/ Coconut Base Vegetable Stew.

Mixed vegetable korma is a coconut based vegetable stew that is served as a side dish along with roti not only that, it goes well with one pot meals such as pulaos, biryanis and dosas as well. You can find this korma in almost all the vegetarian restaurants in India. There are several version of making veg or non-veg korma, but I find this is easy to cook as this requires no grinding of any masala. I have used coconut milk into this curry, you can even use freshly grated coconut to enhance the flavour. Do try this korma and enjoy with Paratha, Roti or Dosa.

Ingredients:

2 cups of chopped mix veggie's (carrot, cauliflower, potato, green peas, beans)

1 onion, 3 green chillies, thinly sliced

2tbsp tomato paste

1/2tsp turmeric, 1tsp coriander powder, 1/2tsp garam masala

1tsp ginger garlic paste

1/2tsp mustard seeds

1cup coconut milk

1 green cardomom

1 cinnamon stick

1 star anise

1 spring of curry leaves

2tbsp oil

Salt to taste.

Cooking Method.

Boil the veggies with bit of salt and set it aside. Heat a deep frying pan with oil. Add star anise, cinnamon, cardamom and sauté till the aroma arises. Now add mustard seeds, curry leaves and let it splutter.

Add onions, green chillies and sauté till the onions turns translucent. Now add tomato paste, ginger garlic paste, turmeric, coriander powder, garam masala, salt and mix well and fry for another 2 to 3 minutes.

Now add the coconut milk and enough water to the consistency you prefer the korma to be and mix well and cook over low flame. Let it come to a boil.

Add the par boiled vegetables, give it a quick stir, check the consistency of the korma now and add more water if necessary. Close the pan with a lid and cook over medium low flame for 7-10 mins.

Serve hot with Rice, chapathi, poori or parotta.

Cinnamon & Dried Plums Breakfast Muffins.

Cinnamon & Dried Plums Breakfast Muffins. This is best muffins to have for breakfast with a glass milk to start a day with lots of energy, since it has all the goodness of dried plums, butter, milk etc. I'm a huge fan of muffins and I really enjoy baking them more then a cake and I bake them quite often with different ingredients. This is a full proof recipe which I follow every time and I always get a best result. Do bake and enjoy..

Yeilds: 9 medium Muffins

Preparation time: 10minutes

Baking time: 20 minutes.

Ingredient's

1/2+1/4 cup all purpose flour

1/4 cup butter

1tsp vanilla essence

1tsp baking powder

1/3 cup sugar

1tsp cinnamon powder

1 egg

1/3 cup milk

1 cup mix dried plums.

Baking Method.

Preheat your oven to 350 degrees. Line muffins tin with liners and set aside.

In a small bowl, mix together the flour and baking powder and cinnamon powder. set aside. 

In a another mixing bowl, cream together the sugar and butter. Add the eggs, vanilla and cream together until you get a smooth mixture.

Add the dry ingredients and dried plums, mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! 

Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.

Scoop the batter into your lined muffins tin, make sure it's only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for sometime.

Serve for Breakfast with your favourite drinks.

Store them in a airtight container.

Chicken Dum Pulao/ Chicken Pulao.

Chicken Dum Pulao. I cook chicken dum briyani very often and everybody loves it and this time for a change I cooked this pulao with very less ingredients and it tasted awesome like briyani only. This is very easy to cook dish and can be cooked as dum or even in pressure cooker too. Actually this pulao tastes better when it cooked 5 to 6 hours before and served with chilled onion raita..

Ingredients.

1/2 kg rice or Basmati rice 

Chicken 1/2 kg

1/2cup green peas

2 big size onion

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp garam masala 

1/2cup curd, 2tbsp lemon juice

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera

Salt as per taste

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes.

Heat the deep frying pan add oil, when oil is hot, add shah jeera, bay leaves, cinnamon, green cardamom, cloves, star anise and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add coriander powder and garam masala, give a quick stir, then add curd, lemon, green chilly, green peas and mix well, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. drain the water from rice and then add the half boiled rice into the chicken pan and give gentle stir. Then sprinkle from top left over mint and coriander leafs. (you can make as layers also like dum briyani , but I have made it together like pulao). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with Raita.

Baby Prawn And Vegetable Masala Khichdi.. Pressure Cooker Version.

Baby Prawn And Vegetable Masala Khichdi.. I cook this masala khichdi when ever I feel low and to enlighten my mood this is food I would prefer. This particular dish has no recipe from any where, actually one day I wanted to make pulao but I end up adding all the ingredients what ever I got into my hands and that's how I innovated this masala khichdi and this is a dish which you put everything together in a pressure cooker and give 2 whistle and you have a delicious masala khichdi ready to eat... I have also tried many other ingredients but I always thought the first recipe was the best, so since then I'm stick to this recipe only and believe me it taste real good.

Ingredients.

1/4 cup of baby prawn (pre cooked)

1/2 cup mix vegetables

1/2 cup of rice

3 tbsp toor dal

1 small onion, 2 green chilli, 1 small tomato ( finely chopped)

1/2 tsp red chilli powder, 1/4 tsp turmeric

1/4 tsp coriander powder, 1/4 tsp garam masala

1 bay leave, 1 black cardamom, 2 cloves

1 cinnamon stick, 1 green cardamom, 1 star anise

1/4 tsp cumin seeds

Salt and Oil to taste

3 cups of water.

Cooking Method.

In a large mixing bowl add rice, prawns, dal and vegetables, wash them nicely and set aside.

In a pressure cooker, add oil, when oil is hot, add cumin seeds, bay leave, cinnamon, cardamom, star anise and cloves, when they splutter, add chopped onion and green chilli, fry to light brown,

Then add tomato, red chilli powder, turmeric, coriander powder and garam masala, fry for 1 minute, Add prawn, vegetables, dal, rice and salt. Give a good mix and add water, close the lid and cook for 2 whistle (1 in high flame and 1 in low flame) allow the pressure to go before opening the lid.

Serve hot with little ghee on top.

Kadai Paneer. A Creamy Cottage Cheese Curry With Capsicum.

Kadai Paneer. A creamy cottage cheese curry with capsicum. This is very famous north Indian dish which you will find in all the Indian restaurant. I even have already a post of kadai chicken which is the same cooking method and same ingredients except the chicken. This dish can be cook dry or even gravy. I personally feel little bit of gravy makes it nice combination for the roti, naan or rice.

Ingredient's to make kadai masala.

1tsp whole coriander seeds

2 dry red chilli

1/2tsp cumin

1/2tsp black pepper

3 bay leaves

2 green cardamom

3 cloves

1inch cinnamon stick.

(Dry roast all the above in ingredients and grind it to a fine powder)

Ingredient's.

250g paneer (cut into medium pieces)

1 big onion (finely chopped)

1 cup tomato puree

1 medium green capsicum (cut into small cubes)

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp kadai masala, 1/2tsp garam masala

1tsp kasoori meethi (dry fenugreek leaves)

1/4cup curd, 1/4cup milk

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric and salt, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 4 to 5 minutes or till all the masala is coated well to the paneer and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.

Serve hot with Naan. Roti or Rice.

Kadai Chicken.

Kadai Chicken is also known as a kadai ghost prepared with mutton or lamb and this dish is originated from Pakistan and North India. This dish is known for it's spicy and flavourful taste and can be served with naan, roti or jeera rice. As everybody knowns this days cooking is all about experimenting and cooking something different and that how I keep trying something new every time. I have added capsicum in to this dish which is optional and I have used milk instead of cream and it still gave me the thick and creamy gravy which went very well with homemade garlic naan. It is worth trying this recipe and you will be very happy with the results.

Ingredient's to make kadai masala.

1tsp whole coriander seeds

2 dry red chilli

1/2tsp cumin

1/2tsp black pepper

3 bay leaves

2 green cardamom

3 cloves

1inch cinnamon stick.

(Dry roast all the above in ingredients and grind it to a fine powder)

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 big onion (finely chopped)

1 cup tomato puree

1 medium green capsicum (cut into small cubes)

1tsp ginger garlic paste

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder

1tbsp kadai masala, 1/2tsp garam masala

1tsp kasoori meethi (dry fenugreek leaves)

1/4cup curd, 1/4cup milk

1tsp lemon juice

Oil and Salt to taste.

Cooking Method.

In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.

Serve hot with Naan. Roti or Rice.

Breakfast Chocolate Chunks Muffins..

Chocolate Chunks Muffins.. Muffins are very versatile you can keep on changing or adding the ingredients and they taste better every time. I have never baked the muffins by following the same recipe I keep the measurement same and change the ingredients each time I bake. Last week I bought a pack of chocolate chunks cookies from pound land and from there only I got this name idea and I wanted to add the cookies also in the muffins but unfortunately they were no cookies left, then I decided to save that recipe for one more day and just do with chocolate and cinnamon... I have added the dairymilk chocolate but I felt it was better if I would have added some other chocolate. No problem I will leave it to you all to choose from your favourite chocolate and enjoy this muffins for breakfast.

Preparation time: 10 minutes 

Baking time: 20 minutes 

Serving: 9 medium cupcakes.

Ingredient's.

1/2cups all-purpose flour

1/6 cup cocoa powder 

1tsp baking powder

1/4 cup chocolate chunks

1/4tsp cinnamon powder 

1/3 cup milk

1tsp vanilla extract

1/4 cup butter

1/3 cup white sugar

1egg, room temperature.

Baking Method.

Preheat an oven to 350 degrees F (175 degrees C). Line 9 cup muffin pans with paper baking cups.

Stir together the flour, baking powder, coco powder and cinnamon in a large bowl, set it aside.

Beat the butter and sugar in a large bowl until light and fluffy. Add the egg and beat for another 1minute.

Add the dry ingredients and just mix together and slowly add the milk and just mix everything to combine. Add chocolate chunks and make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.

Scoop the batter into your lined cupcake tin, make sure it's only filled ¾ of the way up because they will rise. Bake for 18-20 minutes and let cool before serving.

Serve with whipped cream or just like that.

Fried Egg And Potato Curry.. (Aaloo Aur Anday Ki Sabji)

Fried Egg And Potato Curry.. This is a authentic North Indian curry, which goes very well with Plain or Jeera Rice. This is very often cooked in my In-Laws place in a little different way, even I follow the same steps but with my own touch and little variation... I prefer this curry as rich and spicy but this days I'm not eating that spicy food so I cooked with less oil and less spicy. I have already posts of Egg curry, which is almost a same procedure, you can change or add ingredients according to your taste...

Ingredient's.

4 hard boiled eggs

2 potato (cut into big chunks)

2 medium size onion, 2 green chilly, 2 medium size tomato (finely chopped)

1/2tsp turmeric, 1tsp coriander powder, 1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

1 green cardamom, 1 clove, 1 cinnamon stick

2 bay leaves

2 dry red chillies

3tbsp oil + 2tbsp for frying eggs and potato

Salt as per taste.

Cooking Method

In a non-stick pan, add 2tbsp oil and fry the eggs and potato to golden brown and keep it aside.

In a pressure cooker add oil, cumin, bay leaves, dry red chillies, cardamom, cloves and cinnemon, when they splutter, add onion and chilly fry till it become’s golden brown, add all the masala powder and ½ cup water fry till it starts leaving oil, add tomato and cook till all the masala has come together, that will take about 5 to 6 minutes.

Then add fried eggs, potato, salt and mix. Add another 2cup of water, cover the lid and cook for 3 whistle (1 in high flame and 2 in low flame).

Garnish with coriander leafs

Serve with Ghee Rice, Plain Rice or Jeera Rice and Roti.