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.

Dry Fruits And Coconut Kulfi.

Dry Fruits And Coconut Kulfi. Today I'm here with another delicious yet easy kulfi recipe which will leave you speechless after eating this kulfi.. As I have mentioned in my last post that its getting hot in Bangalore and to beat the heat, I just feel like eating kulfi everytime, be it a lunch or dinner. So I'm stocking up my refrigerator with lots and lots of kulfi for upcoming days too.. Since this recipe takes less time and even less ingredients, so why not make and stock up.. Do try and let me know!!

Ingredient's.

1/2 Litre milk

2 pods cardamom

2 tbsp finely chopped almonds, cashews, pista

2 tbsp desicated coconut

2 tbsp fresh cream/malai

1/4 cup sugar.

Cooking Method.

Heat a milk in pan, allow it to boil. Add the cream to the boiling milk. Boil the milk on a medium flame until it reduce to half. keep stirring in between. Once the milk is reduce to half. Now add the chopped dry fruits, sugar and cardamom and allow it to boil for another 5 to 7 minutes.

Then switch off the flame and let the kulfi mixture comes to a room temperature.

Now pour the kulfi mixture into kulfi moulds and cover the top and freeze them for at least 6 to 7 hours or overnight is the best.

Take the kulfi out and by dipping into the water demould the kulfi.

Serve and enjoy.

Almond Matka Kulfi.

Almond Matka Kulfi. The mornings are quite cold but the afternoons are getting hot in Bangalore and to beat the heat why not try this easy bezzy Almond Matka Kulfi and make your children's holiday more special. This kulfi can be made with very less ingredients which every house will have easily in their pantry. Instead of going out and spending money on ice creams, you can make this kulfi at home with no hole in your pocket..That means happy and healthy day with family. Do try and let me know!!

Ingredient's.

1/2 Litre milk

2 pods cardamom

4 tbsp finely chopped almonds

2 tbsp fresh cream/malai

1/4 cup sugar.

Cooking Method.

Heat a milk in pan, allow it to boil. Add the cream to the boiling milk. Boil the milk on a medium flame until it reduce to half. keep stirring in between. Once the milk is reduce to half. Now add the chopped almonds, sugar and cardamom and allow it to boil for another 5 to 7 minutes.

Then switch off the flame and let the kulfi mixture comes to a room temperature.

Now pour the kulfi mixture to a washed mud pots (they are also called as a matka) and cover the top with foil paper and freeze them for at least 6 to 7 hours or overnight is the best.

Take the matka kulfi out, Serve and enjoy.

Besan Ke Laddoo!! (Gram Flour Laddoo)

Besan Ke Laddoo (Gram Flour Laddoo) is made mostly in Maharashtra.. There are many version are there to these laddoo, but this recipe is very basic and easy to make. Me and my hubby happen to be a big fan of laddoo's, They are very useful when you are hungry and you need something soon and you don't have to juggle in the kitchen.. That's why I make very few of them so that it get over soon. Making a less quantity gives me a chance to try different laddoo's too... You can make in a big batches and store them in a airtight container and keep serving for a 2 to 3 weeks.. Do try this recipe and let me know.

Ingredient's.

2 cup besan (gram flour)

1 cup ghee (clarified butter)

1 cup powdered sugar

1/2 tsp green cardamom powder

1/2 cup chopped dry fruits (almonds, cashew, raisin and pistachio).

Cooking Method.

In a deep non-stick kadai. dry roast all the dry fruits and set it aside. In a same kadai add ghee, besan and cardamom powder and roast on a low flame till it gives a nice aroma and become golden brown. by stiring continuously.

Then take the besan out in a large plate and allow it to cool a bit. Now add the powdered sugar and dry fruits and make a even size laddoo's while the mixture is still warm. If you feel the mixture is little dry, feel free to add a little milk to make a smooth laddoo's.

Store them in a airtight container and Serve when ever you want.

NaanKhatai!! (Indian Eggless Shortbread)

NaanKhatai!! (Indian Shortbread) is the very famous cookies in India. This is the easiest and best cookies to be made in no time and with minimum ingredients. These cookies can be made with gram flour and rawa or even only with maida. Even this naankhatai can be made on cook-top  for that recipe may be you have to wait for my next post.. This is a beginner recipe with only few basic ingredients which I believe every house will have it. This cookies can be stored in a airtight container for a week and you enjoy with hot cup tea... Naankhatai can be a great idea for gifting during Diwali or Holi..Do try this recipe and let me know.

Ingredients.

3/4 cup maida(all purpose flour)

1/4 cup gram flour(besan)

1/2 ghee (clarified butter)

1/2 cup powdered sugar

1/2 tsp baking powder

1/2 tsp cardamom powder.

Baking Method.

Pre-heat oven at 180c for 10 minutes.

In a mixing bowl add maida, besan, sugar, baking powder and cardamom powder and mixing them well. Then by adding little by little ghee, knead a cookie dough. Then divide a dough into 18 equal sized portion. Take a each ball and press in between your palm to give a cookie shape.

Now place the cookies on to greased baking tray and bake them for 12 to 15 minutes at 180c.

Then cool them on to a wire rack and once completely cooled. Store them into a airtight container.

Serve with hot cup tea or warm milk..

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.

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.

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.