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.

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.

Green Masala Chicken Curry..

Green Masala Chicken Curry. Nowadays days I'm just experiment with chicken to create a new dish every time and to be honest every time my new dish is coming out very tasty. This time I was trying to cook Hyderbadi Green Chilli Chicken, but the amount of green chilli we use in that recipe I was afraid that my hubby will not be able to eat. So I change the plan and made this green masala chicken curry, actually it has the same ingredients what we use for green chilli chicken but less green chillis. It is a great dish for the people who loves spicy food and it is quite simple recipe to make. It goes well with Steam Rice, Coconut Rice or Roti..

Ingredient's

1/2 kg chicken (cut into medium pieces)

1 medium onion (thinly sliced)

1cup chopped coriander leaves

1/2cup chopped mint leaves

5 to 6 green chilis

8 to 10 curry leafs

1 bay leaves

1tbsp ginger garlic paste

3tbsp Oil

Salt to taste.

Cooking Method.

Wash and drain the water of chicken and set it aside.

In a deep frying pan/kadai, add oil, bay leaves and onion, fry the onion for minute or 2. Then add chicken and salt, mix them and allow the chicken water to evaporate.

In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken and 1/4cup of water, give a good mix and check for the salt. Then close the lid and cook till all the masala is coated well to the chicken and it has a think gravy. That will take about 15 to 20 minutes.

Serve hot with Rice, Coconut Rice, Naan, Kerala Poratha or Roti's.

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.

Punjabi Cholle Masala..

Punjabi Cholle Masala.. I have waited for another week to start my holidays but I don't think so that's going to happen soon and now I have stopped waiting and left it to the right time.. In all these days I have learnt one lesson that what ever has to happen it will happen in it's own date and time specially what is not there in my hands... After a week I could not control myself for blogging so I am putting my holidays plan on side for time being and starting to blog again... Feeling so good to be back...

Ingredient's.

250gram Cholle (Kabuli Chana) 

2 medium onion, 2 green chilli, 2 medium tomato (finely chopped)

1tsp red chilly powder, 1tsp turmeric,

1tsp coriander powder, 1tsp garam masala

2tsp punjabi cholle masala

1tbsp ginger garlic paste

1 big black cardamom, 1 cinnamon stick 

1tsp cumin seeds, 1 bay leaves

Oil and salt to taste.

Cooking Method.

Soak the cholle over night.

Boil cholle with cardamom, cinnamon stick, salt and 2cup of water in pressure cooker (for about 3 to 4 whistle).

After cholle is boiled, take them out with the water and set it aside. In a same pressure cooker, add oil, cumin and bay leave, when they start spluttering, add chopped onion and green chilli and fry to golden brown.

Then add all the masala powder and ginger garlic paste and fry for another 2 to 3minutes. Add the chopped tomatos and cook till the tomatoes are fully smash and oil starts floating on top.

Now add boiled cholle along with the water and adjust the seasoning. Cover the lid and cook for another 3 whistle (1 in high and 2 in low).

Garnish with chopped Coriander

Serve hot with Poori, Roti or Jeera Rice.

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.

Salli Murgh. (Parsi Chicken Curry)

Salli Murgh. Spicy Parsi Chicken Curry. This is basically yoghurt base chicken curry and served with fine fried potatoes straws, but this time I have tried with little thicker fried potatoes and saved the thin potato straws recipe for the later... I got this recipe from Vahchef on youtube and it was so easy to cook and the way he was eating my mouth started watering. Without wasting a minutes I cooked this curry and my hubby also loved it. When my hubby finishes his full potion of non-veg dish what I have served him, that means it is worth trying new dishes in non-veg... It is always a good idea to serve different dishes to our loved ones...

Ingredient's.

1/2kg chicken (cut into medium pieces)

1 large onion (finely chopped)

2 whole green chillies

1 cup yoghurt

1tsp red chilly powder, 1/2tsp turmeric

1tsp coriander powder, 1tsp chicken masala

1tsp ginger garlic paste

1/4tsp cumin seeds

1 green cardamom, 2 cloves, 1 cinnamon stick

2 bay leaves

Salt to taste

3tbsp oil.

Ingredient's for Potato Straws.

1 large Potato (peel and cut into thin or thick straws)

Oil for deep frying

Pinch of salt.

Cooking Method.

In a deep frying pan add the oil and deep fry the potato to lite golden brown and set it aside for later use.

In the same frying pan leave 3tbsp of oil and take the rest. When the oil is hot, add cumin, bay leaves, cardamom, cloves and cinnamon, when they start crackling, add chopped onion, whole green chilli and fry to golden brown, add ginger garlic paste, chicken and salt, fry the chicken for 2 to 3 minutes.

In a small mixing bowl add yoghurt, red chilli, turmeric, coriander and chicken masala and blend the nicely. then add into the chicken and give a good mix and cook on a medium flame for another 20 to 25 minutes.

Take out in a serving bowl and garnish with fried potatoes straws.

Serve hot with Roti, Nan or even with Rice.

Chicken Dum Briyani..

Chicken Dum Briyani. I had cooked this Briyani on my 3rd year marriage anniversary. From that time i had kept this in draft but never got the right time to post it. I think now i can't make this post to wait for any more, because for me tomorrow never comes. I used to think cooking Dum briyani is difficult then the normal briyani which is cooked by mixing every things together, but it is not right. They both take same effort and same time.. Now I prefer dum briyani because it taste better then the normal briyani... I have not used deep fried onion in this recipe, i have saved it for one more recipe of dum briyani. Do try and let me know.

Ingredients.

1/2 kg Basmati rice 

Chicken 1/2 kg

Few strands for saffron 

2 big size onion, 4 tomato (finely chopped)

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

2tbsp red chilly powder, 1tbsp turmeric powder 

1tbsp coriander powder, 1tbsp garam masala 

1cup curd, 2tbsp lemon juice

Salt as per taste.

For Tempering.

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera 

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes. In the same time soak the saffron also in warm water. 

Heat the deep frying pan add oil, when oil is hot, add all the tempering ingredients 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 red chilli powder, coriander powder and garam masala, give a quick stir, then add tomato, curd, lemon, green chilly, and cook till the tomatos becomes soft, 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. Then in a separate big pan add one layer of chicken and one layer of half boiled rice. Then sprinkle from top saffron water and left over mint and coriander leafs. (you can make as many as layers you like, but i have made one 2 layers). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with (Raita)

Moong Dal And Vegetable Pulao.. (Pressure Cooker Version)

Vegetable Pulao. Usually people make pulao in so many different ways and there are many recipes and versions to it. Even i cook many version by adding different kinds ingredients, you can make recipe taste different by changing or adding any ingredients. In south India pulao's are very famous in every household because it is easy to make and very very tasty to eat any time of the day. As i have mentioned in my previous post that i don't like to eat much of rice items, i cook all types of rice items just because my hubby finds it very tasty and he feels cooking rice is easy then cooking roti's and sabji, but i feel both are the same.. When it come's to vegetable pulao i cook very often not because it taste good because it looks and smells good..

Ingredient's

1cup vegetable (potato, carrot, beans, mutter, cauliflower)

2cup rice (Basmati or normal rice)

2tbsp moong dal

1 medium onion and 2 green chilli (finely slice)

1 medium tomato (finely chopped)

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

Salt to taste

Coriander leaves for garnishing.

For tempering

1 bay leaves, 2 dry red chili

2 star anise, 1 cinnamon stick

2 cloves, 2 green and black cardamom

1tsp cumin seeds

3tbsp oil.

Cooking Method

If you are using basmati rice then soak the rice in water for atleast 30minutes, no need to soak the rice if you are using normal rice, just wash and keep it aside.

In a pressure cooker, add oil, when the oil is hot add cumin seeds and all the tempering spices, when they turn brown, add moong dal, when dal turns lite golden brown, add onion and green chillies, fry to golden brown.

Then add turmeric, coriander powder and garam masala, fry for 1 to 2minutes, then add all the vegetables and tomato, fry for another 1 to 2minutes. Now add the rice, salt and enough water, cover the lid and cook for 3 whistle (1 in high flame, 2 in low flame), then allow the pressure to go and open the lid and mix well.

Serve hot with Onion Raita.