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

Akki Roti (Karnataka Style)

Akki Roti (Karnataka Style) is very popular Karnataka Breakfast, can be served with any type of chutney or with chicken curry. It makes a very healthy and filling breakfast. I have  made it in little different way to get a perfect round shape. This roti can be even cooked with raw rice flour but you need a bit of more hard work to roll the roti. This method will give you perfect round shape roti and it solves the purpose of eating akki roti..

Ingredient's.

1 cup rice flour

1 cup water

1tbsp oil

1/2 tsp cumin 

1 large onion, 2 green chillies (finely chopped)

Hand full of chopped coriander leaves

2 tbsp grated coconut

Salt to taste.

Cooking Method.

Bring water to a rolling boil in a sauce pan. Add salt, oil and cumin, give a mix, then add rice flour, onion, green chilles, coriander, coconut and mix well until no lumps remain. 

Turn the heat off. Cover the pan and set it aside for 5 minutes. Now knead the dough while its still hot, make it like a chapati dough.

Heat a tava on medium heat. Once heated, turn the heat to low.

Divide the dough into 2 inch balls and keep them covered under a damp cloth.

Spread some rice flour on the rolling board. Place a ball in the center and sprinkle more flour on top. Keep rolling the ball with the rolling pin into a round with even thickness.

Transfer onto the heated tava with the top surface up and cook the roti both the side. Apply little oil if needed on to both the side.

Follow the same method for the rest of them.

Serve hot with any Chutney or Chicken curry.

CornFlakes Mixture.

CornFlakes Mixture. Dilwali is around the corner and in every house the Diwali preparation is on full swing. I can see on my FB page only different types snacks, sweets and this will go for another few days till the Diwali is over.. This is a so easy recipe and in no time you'll have hot hot snack ready. I'm a very big snacks eating person and I love munching something in my free time. I keep trying many types of snacks and I make sure that I have lots and lots of snacks in my pantry.. This is one of my all time favourite mixture and it solves all the purpose of not having anything as a side dish for your lunch, dinner or even for the drinks too.. Do try and let me know.

Ingredient's.

2 cups of Raw Corn Flakes

1/2 cup Peanuts

1/4 cup Roasted gram

Handful of Curry leaves

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

1/2 tsp coriander powder, 1/2 tsp garam masla

1/4 tsp roasted cumin powder

1 tbsp powdered sugar (optional)

Salt to taste

Oil for deep frying.

Cooking Method.

In a small mixing bowl, add red chilli powder, turmeric, garam masal, cumin powder, coriander powder, sugar and salt, mix them altogether and keep it aside.

In a deep frying pan (Kadai) heat enough oil for deep frying, once the oil hot, fry the peanuts and roasted gram till the turn crispy. Take them out on to a kitchen towel and set it aside.

Now in the same oil, add the raw corn flakes and fry to golden brown, (fry little by little) remove them to the same plate which you have fried peanuts and roasted gram, once all the corn flakes are fried, then turn off the flame and fry the curry leaves till they turn crisp.

Then in large mixing bowl, add all the fried ingredients and sprinkle the masala powder which you have prepared earlier, while the other ingredients are still hot. Mix everything together well, allow the mixture to cool, once its completely cooled. Store them into a Airtight container.

Serve as and when needed.

Mutton Kheema Pulao. (Pressure Cooker Version)

Mutton Kheema Pulao. This dish can be called Briyani or Pulao. I always love anything which is one pot-meal and gets cooked in no time. This dish takes no time when you cook in pressure cooker all you have do just put all the ingredients together and you have delicious pulao ready in 10minutes. I do prepare many other version but some how I always like this, very soon I would be putting other recipes also for kheema briyani. Do try and enjoy..

Ingredient's.

100gram mutton/lamb kheema

1 cup normal rice

1 small onion, 1 medium tomato (cut into julienne)

2 green chillies

1tsp red chilli powder, 1/2tsp turmeric

1/2tsp garam masala, 1tsp coriander powder

1/2tsp cumin

1tsp ginger garlic paste

1tbsp lemon juice, 2tbsp curd

2tbsp green peas

2tbsp coriander leaves and mint leaves (finely chopped)

2cups water

Salt and Oil to taste.

Cooking Method.

In a pressure cooker, add oil, when oil is hot, add cumin when they splutter, add onion and whole green chillies and fry for a minute. Then add kheema, red chilli powder, turmeric, garam masala and coriander powder and fry for 2 minutes, add tomato, ginger garlic paste, lemon, curd, green peas and salt, mix them nicely.

Now add rice and water, adjust the seasoning and close the lid and cook for 3whistle (1 in high flame and 2 in low flame) allow the pressure to go before opening the cooker.

Serve hot with Onion Raita.

Spicy Madras Egg Curry.(Pressure Cooker Version)

Spicy Madras Egg Curry. Here in Britain, Madras curries are so common that you'll find in each and every Indian restaurant. According to the local people it is very hot and spicy, but for me it was very bland and after trying in few restaurant I was so much in mood to cook my own version of spicy madras curries. I have tried in chicken, mutton and egg too, but this is the curry most loved by my husband. I have tried making the madras curry masala at home and it taste better then the store bought one and will be posting the recipe for masala also in next post. This gravy taste better if it is little thin but you can make gravy according to your choice thin or thick. Do try this spicy curry at home and enjoy with your family.

Ingredient's.

4 hard boiled eggs

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

1tsp madras curry masala

1/2tsp turmeric, 1tsp coriander powder

1tsp red chilly powder, 1tsp garam masala

1tbsp ginger garlic paste

1/2tsp cumin seeds

2 bay leaves

2 dry red chillies

1tsp kasoori meethi

3tbsp oil + 1tbsp for frying eggs

Salt as per taste.

Cooking Method.

In a non-stick pan, add 1tbsp oil and fry the eggs to golden brown and keep it aside.

In a pressure cooker add oil, cumin, bay leaves, dry red chillies, 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, kasoori meethi, salt and mix. Add another 2cups of water, cover the lid and cook for 2 whistle (1 in high flame and 2 in low flame). Allow the pressure to go completely before you open the cooker.

Garnish with coriander leafs

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

Tilapia Fish Curry/Kerala Style.

Tilapia Fish Curry. Fish is an integral part of Kerala Cuisine. There are hundreds of variations for Kerala Fish curry. The main part of this curry is coconut and tamarind sauce this curry can be cooked with any fish and it will taste great. To cook this curry the main reason was I got the Indian tilapia fish, there is a new shop has opened near my house who sells even all the Indian fishes, like rohu, mackerel, tilapia etc. and I'm so so happy now I even get to taste Indian fish without even being in India.. This spicy and tangy curry goes so well with plain rice and this was our last Saturday's lunch and we enjoyed it thoroughly. Do cook this curry and make your family happy..

Ingredient's.

2 tilapia fish (cut into 2 pieces)

8 to 10 curry leaves

2 green chilli

4 garlic garlic cloves

1/4tsp mustard seeds

1/2 cup coconut milk

2 tbsp tamarind paste

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

3tbsp oil

Salt to taste.

Ingredient's to make a paste.

2 medium tomato

1 medium onion

2tbsp chopped coriander leaves

1tbsp ginger garlic paste

1/4tsp cumin seeds.

Cooking Method.

Wash the fish thoroughly and set it aside.

Grind the onion, tomato, coriander leaves, ginger garlic and cumin to a smooth paste.

In a deep frying pan/kadai, add oil, when oil is hot, add curry leaves, mustard, green chilli and garlic cloves. when they start turning brown. Add the ground paste, red chilli powder, turmeric and coriander powder, fry till the oil starts separating.

Then add coconut milk, tamarind paste, salt and 2cups of water and allow it boil for a minute or 2. Then add the fish and simmer the curry for 5 to 6 minutes.

Serve hot with Plain Rice.

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.

Kerala Roast Chicken.

Kerala Roast Chicken is the very famous Kerala side dish and you get in all the small or big restaurant in all parts of Kerala and every body has there own way of cooking this dish. I have adopted this recipe from YouTube vah-re-vah chef and made some little changes and this spicy and flavourful dish has become hit in my family. Now I cook this dish in many ways, is not only you have use chicken you can even use prawns, eggs, mutton or even liver and every thing taste will delicious. Make this spicy and flavour roast chicken and serve with Kerala paratha, naan or plain rice.

Ingredient's to Marinate.

1/2kg chicken (cut into medium pieces)

1tsp red chilli powder, 1/2tsp turmeric

1tsp coriander powder, 1tsp garam masala

1tbsp ginger garlic paste

1tbsp lemon juice.

(Mix all the above ingredients in a mixing bowl and marinate the chicken for atleast 1 to 2 hours)

Ingredient's to Roast Chicken.

1 large onion (thinly slice)

2tbsp grated coconut

10 curry leaves

4 whole green chillis

1/4tsp cumin

1/2tbsp ground black pepper

Oil and Salt to taste.

Cooking Method.

In a deep frying pan/kadai, add oil, when oil is hot add cumin, onion and fry till light brown, add curry leaves and coconut fry for 1 to 2minutes.

Then add marinated chicken and salt, mix it well and cook for 10 to 15 minutes on a medium flame with the lid on. After that open the lid and start roasting on a high flame, once all the water is evaporated and masala is coated well to the chicken, add the green chillis and ground black pepper and roast till the chicken has become golden brown and that will take about 3 to 4 minutes. Then sprinkle some more lemon juice and Serve hot with Kerala paratha, Naan, Plain 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.

Thalipeeth/ Multigrains Flat Bread...

Last few months has been disaster for me things did not go according to us and it is very difficult for me to start new life again without my dreams. I'm just forcing myself so that people around me they feel normal... Once blog use to be part of my life, I use to forget to eat but never forget to take pictures or write post and more then 100 times I use to open my blog and see.. Now it feels like everything is over, everybody says I should move on and starting thinking about new life and new start, but for me life itself is a very big pain and selfish.. I just feel like giving away everything and never look back, then its like I'm being selfish and not thinking about that person for whom I left everything behind and came to be with. Just because of him only I want to start my old life back and my blog is the first thing to start... I think I have learnt a very big lesson that life is very short and nothing happens according to you.. I strongly feel that kids are beginning of the life not the end and god should not call them back so soon, he should allow them also to live and have everything what they deserve and no matter what happens I will bring back my daughter to our life and never leave her.. I know I'm not the only one in this whole world who is going through this pain, why god don't understand we don't deserve this pain, Why he make life so painful and so difficult to live? Sometime I feel god has put full stop to my happiness.. But this time I'm going to tell him you can't do what it feels good to you... I don't know whether I should write all this or not but this is what I'm feeling now..

Thalipeeth is a type of savoury multi-grain flat bread very popular in Maharastra. The dough is prepared from a multipal grains like channa dal, urad dal, whole green moong dal, coriander seeds, cumin seeds, wheat, and rice. You can use any grains and pulses of your choice to make it more health and tasty. I had prepared this dish last year on December and save it for later to post, now the time has come to post all my last year recipes..

Ingredient's To Make Flour For Thalipeeth.

1/4 cup wheat flour

1/4 cup whole green moong dal

1/4 cup channa dal

2tbsp urad dal

2tbsp rice

1tsp coriander seeds

1tsp cumin seeds.

Ingredint's.

1 onion, 2 green chili, finely chopped

1tsp Sesame seeds

1tsp Coriander powder

1/2 tsp Red chili powder

14tsp turmeric

2tbsp finely chopped coriander leaves

Salt to taste

Oil,to roast.

Method To Make Flour.

Dry roast the wheat, rice, channal dal, urad dal, whole green moong dal, coriander seeds and cumin seeds and grind it to fine powder.

Cooking Method.

In a big bowl add the ground flours,

Add finely chopped onions, green chili, chopped coriander, sesame seeds, coriander powder, red chili powder, turmeric and salt and mix well.

Add water to it and knead it to a soft dough. It should be smoother than the chapati dough.The dough would be slightly sticky because the combination of various grains.

Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" diameter disc of 1/2" thickness. Wet your hands for easy spreading. Slightly press the edges with your fingers to give a nice circle. Make few holes in between.

Transfer it carefully on to a hot tawa and pour oil in the holes and also around the edges and cover it with lid.

Let it roast it on medium flame for 2-3 mins, once it is brown at the edges turn to the other side and roast again.

Repeat the same process for the remaining dough to make thalipeeth.

Serve hot with chutney and pickle.