Palak Gosht

Palak gosht is a decadent mutton dish cooked with spinach and various Indian spices.

Palak gosht is a much admired dish from the colorful state of Punjab. This is served as a side dish during lunch and dinner. Palak gosht is very nutritious as spinach used in this dish is a rich source of essential vitamins and minerals and it is good source of omega -3 fatty acids which is important to keep our heart healthy.

Goat meat on the other hand provides a leaner protein source which is also helpful for heart. With all the health benefits of palak gosht is a real treat for the taste buds.

Preparation time: 15 minutes
Cooking time: 50 to 60 minutes
Serves: 4

Ingredients

Palak Gosht Ingredients

• 750gms of lamb/goat meat
• 1 fresh bunch of spinach roughly chopped
• 2 to 3 tomatoes chopped
• 2tbsp of grated green papaya
• 5 to 6 chopped green chilly or to taste
• 2 big onion chopped
• 2tbsp garlic paste
• 1tbsp ginger paste
• 2 tej patta (bay leaves) broken into halves
• 2 elachi (cardamom)
• 1 inch dalchini ( cinnamon)
• 4 long (clove)
• 1tsp turmeric powder
• ½ tsp cumin powder
• 1 heaping tbsp of roasted coriander powder
• 1tsp red chili powder or to taste
• ½ tsp of kashmiri red chili powder
• ½ tsp of ghee (clarified butter)
• ½ tsp of garam masala powder
• Hand full of chopped fresh coriander (optional)
• 4 to 5 tbsp of Mustard oil
• ½ tsp Sugar
• Salt to taste

Cooking Palak Gosht

Heat a tablespoon of oil in a pressure cooker.

Add the 1 bay leaves and half of the whole garam masala and ¼ tsp of ginger, garlic and 2 tbsp of chopped onion and add the mutton saute the whole mixture for a minute or two then add the grated papaya and bit of salt.

Sauté for another minute then add enough water and cook till the mutton is tender.

Once the meat is cooked strain the water, and keep the stock aside.

Take another pan, heat remaining oil in it then add another bay leaves and rest of the slightly crushed whole garam masala.

Add the chopped onion and a pinch of sugar and fry till the onions are translucent.

Meanwhile in a small bowl take 2 tbsp of mutton stock and mix ginger paste, garlic paste, red chili powder, cumin powder and turmeric powder.

Add this spice mix to the fried onion and sauté for 3 to 4 minutes then add the chopped tomatoes and sauté until oil separates from the spices then add the roasted coriander powder and mix well.

Add boiled meat and mix well so that the spice get well coated with mutton for 5 to 6 minutes then add the chopped spinach and coriander leaves mix well and cook continuously stirring the mixture for another 4 to 5 minutes.

You will see the excess water that comes out from the spinach will evaporate little by little, then add the mutton stock that you have keep aside.

Quantity of mutton stock that you want to add in this gravy depends upon you if you want a dry gravy use less and if you want your gravy bit loose add more.

Let it boil for 6 to 8 minutes. Then add ghee and garam masala. Mix well. Cover the lid and put off the flame and give 10 minutes standing time so that all the flavors get well incorporated in the mutton.

Palak Gosht

Serve palak gosht with steamed rice or any Indian bread.

Similar Recipes

1. Onion Palak Pakora
2. Palak Dal
3. Palak Paneer

Hara Chicken

Hara chicken is a delicious green chicken spiced up with green fresh coriander, mint and green chili and lemon.

This is healthy in a way because not too much of oil or butter is used in this recipe nor it is packed with heavy spices.

A simple masala base and a dash of lemon make this dish so exotic.

In this Hara chicken recipe we use chicken drumsticks as it is more soft, tender and flavorful when cooked but you can make this with chicken breasts if you want.

Hope you will enjoy this awesome hara chicken.
Preparation time 15 minutes
Cooking time 30 minutes
Serves 4

Ingredients

Hara Chicken Ingredients

• 4 chicken drumsticks
• 1 cup fresh coriander leaves chopped
• ½ cup fresh mint leaves chopped
• 2 green chilly or to taste
• 4 tbsp onion chopped
• 4 cloves of garlic
• 2 tsp chopped ginger
• 2 tbsp of lemon juice or to taste
• 2 pinch of garam masala
• 2 pinch roasted kasoori methi powder (optional)
• 1 cube of chicken seasoning (optional)
• Salt to taste
• 2 to 3 tbsp of sunflower oil/ canola oil

How To Cook Hara Chicken

For this recipe you first have to make two masala paste.

Take your mixer and in it put 3 cloves of garlic, 3 tbsp of chopped onion and 1tsp of chopped ginger make a fine paste and keep aside.

Your first masala is ready now to make the green masala take coriander, mint and green chili and make a fine paste and keep aside.

Meanwhile in your pressure cooker take the chicken drumstick and with it place little salt and the rest of chopped ginger, garlic and onion. Cook for one whistles or till the meat is tender.

Instead of pressure cooker you can use a close lid heavy bottom pan for this and cook until the meat is tender. Put off the flame.

Strain the chicken stock and keep the chicken aside.

Heat oil in a frying pan add the onion, garlic and ginger paste and sauté for half a minute and then add the green paste and sauté till the oil separates from the spices.

Add the chicken drumstick and stir in such a way so that all the spices get well coated with the chicken.

If the spices get too dry, you can add 2 to 3 tbsp of chicken stock so that you don’t burn the masala.

You can add chicken seasoning cube if you want as this act as a taste enhancer.

When the masala get well coated with chicken and dry, add pinch of garam masala and kasoori methi powder if using.

Put off the flame and add the lemon juice and mix well. Cover lid and give 5 to 6 minutes standing time so that all the flavors get well incorporated in the chicken.

Hara Chicken

Your yummy tangy hara chicken is ready.

Serve hara chicken as an appetizer with onion salad and piece of lemon.

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Spicy Mutton Curry

Indian cuisine includes a plethora of curries. Mutton curry is one of the favorite curry among the non vegetarians in India. Mainly lamb or goat meat is used to make this curry.

There are hundreds of recipes of mutton curry and different region have their own specialty.

Today we are sharing one of the easiest ways of making spicy mutton curry.

Preparation time: 30 minutes
Cooking time: 50 to 60 minutes
Serves: 4 to 6

Ingredients

Spicy Mutton Curry Ingredients

• 750gms of lamb/goat meat
• 2 tomatoes chopped
• 2 tbsp of grated green papaya
• 2 chopped green chilly
• 2 big onion chopped
• 2 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tej patta (bay leaves) broken into halves
• 2 elachi (cardamom)
• 1 inch dalchini ( cinnamon)
• 4 long (clove)
• 6 to 8 whole kali mirch (black pepper)
• 1 whole red chilly broken into halves
• ¼ tsp of hing (asafetida)
• 1 tsp of kasoori methi
• 1tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp of coriander powder
• 1 tsp red chili powder or to taste
• 1 tsp of kashmiri red chili powder
• ½ tsp of ghee (clarified butter)
• ½ tsp of garam masala powder
• 2 tbsp of fresh cream
• Hand full of chopped fresh coriander
• 4 to 5 tbsp of Mustard oil
• ½ tsp Sugar
• Salt to taste

How to Cook Spicy Mutton Curry

Marinate mutton with a little salt, turmeric powder and grated green papaya for about 30 minutes. Green papaya help to cook meat quickly and it makes the meat tastier and easily digestible.

Heat oil in a heavy bottom pan. Then add the tejpatta, and slightly crushed all the whole garam masala (cardamom, cinnamon, clove, black pepper) and the broken whole red chili.

As they start to splutter then add the kasoori methi and hing (mix it with 1tsp of water so that you don’t burn it) then add chopped onion and a pinch of sugar fry till the onion is transparent and slightly golden then add ginger and garlic paste.

Stir and sauté this masala for a minute.

In the meanwhile in a bowl mix cumin powder, turmeric powder, red chili powder, kashmiri red chili powder with one tbsp of water and add it to the fried masala. Stir and a cook for another one minute then add the chopped tomato, green chili and salt to it. Continuously stir and cook (for about 5 to 6 minutes) till oil comes out from the masala (this is called bhuna masala ) the taste of the curry depend on how well you stir and cook this masala.

Add the lamb chunks and stir in such a way that the masala get well coated with the mutton. Continuously stir and cook for another 6 to 8 minutes.

Add a glass of hot water. Cover the lid and cook until the mutton pieces are well cooked.

You can also use pressure cooker for this recipe.

After the mutton is well cooked then add chopped fresh coriander, ghee and garam masala. Mix well and cook for another one minute.

At the end add fresh cream mix well and put off the flame. Give 10 minutes standing time before serving.

Spicy Mutton Curry

Serve this spicy mutton curry with steamed rice, roti or paratha.

Spicy Mutton Curry

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Soya Nuggets With Chili

Soya chunk or texturized vegetable protein (TVP), also known as soy protein (TSP), soy meat or soya meat is a defatted soy flour product; a byproduct of extracting soybean oil. It is many times used as a meat extender.

Soya nuggets are quick to cook and protein contain equal to that of the meat. This can be a very good animal protein substitute especially good for those who are on vegan diet.

Soya nuggets can be cooked in various ways but today I am sharing an Indian style and super easy and extremely delicious nuggets recipe.

Red chili nuggets may sounds like the one which will be too hot to resist for those who don’t love it but truly speaking in this recipe red chili is used as the single spice that will give it a unique flavor and a distinct taste, this recipe is not hot at all.

For those who avoid Indian food because it is too much spicy for them red chili nuggets can be a good start.

Preparation time 10 minutes
Cooking time 40 minutes
Serves 4 to 6

Ingredients

• 250 gm Soya chunk (TVP)
• 8 to 10 whole red chili
• 2 tbsp ghee
• Salt to taste

Soya Nuggets With Chili Ingredients

How to Cook soya Nuggets With chili

Take a bowl of boiling water and within it soak the soya chunks and leave for 30 minutes.

Discard the water and squeeze the excess water off the soya chunks and keep it aside.

Heat ghee in a pan.

Break one red chili into halves and add with other whole red chili.

Now add the soya chunks with salt and continuously stir for 8 to 10 minutes. They will be well fried in ghee.

Put off the flame.

Soya Nuggets With Chili

Serve red chili nuggets with hot steamed rice or as side dish with aloo paratha.

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Paneer Bhapa

Paneer is fresh cheese common in South Asian cuisine, mainly this originated in India. It is completely lacto- vegetarian and providing one of the sources of protein for vegetarians in India. It is generally unsalted. The use of paneer is more common in Nepal, India, Pakistan and Bangladesh due to prominence of milk in their cuisine. It is popular when wrapped in dough and deep fried or served with spinach as palak paneer or with peas as matar paneer.

In Oriya, Assamese and Bengali cuisine it is mostly restricted to sweets, but with sweets there are many spicy paneer dishes which are also very popular.

Bhapa in Bengali means steamed food, it focuses on preserving the flavors and contains less spice for this reason, in Bengal steamed food are well liked. Bhapa paneer is one such crowd pleasing steamed dish of Bengal.

Try this yummy Bhapa paneer and you will surely like it.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4 to 6

Ingredients

Paneer Bhapa Ingredients

• 200 gms paneer cube
• 1tbsp of mustard
• 1tbsp poppy seed
• 4 tbsp yogurt
• 1 tbsp of cashew, raisin and mixed melon seed each
• ½ cup green peas
• 1 green chili for paste
• 2 green chilly chopped
• 2 green chilly silted
• 3 tbsp of fresh coriander leaves
• ½ tsp of garam masala powder
• ½ tsp of turmeric powder
• 1 tsp sugar or to taste
• 3 tbsp of mustard oil
• Salt to taste

Method

Bhapa paneer is one of the easiest recipe. Even the beginner who is trying their hands on Indian cooking can start with Bhapa paneer.

First make a smooth paste with mustard seed, poppy seed, cashew, raisin, mixed melon seed and one green chilly (you can use more if you want it to be more hot).

In a bowl take this paste, yogurt, chopped green chili, turmeric powder, garam masala powder, sugar, salt and mustard oil. Mix well.

Add the paneer cube and green peas.

Coat the paneer cubes with this masala.

Boil water in a pressure cooker.

Put the paneer mixture in a covered container drizzle little mustard oil above it and top this with chopped coriander and silted green chili.

Cover the container and cook for one to two whistle. You can also cook it in your steamer.

Put off the flame.

Give 10 minute standing time and then open the lid.

Paneer Bhapa is ready.

Paneer Bhapa

Serve with hot steamed rice or luchi (deep fried wheat flat bread).

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Malai Patishapta

Patishapta are sweet pancakes filled with coconut and jaggery is a very well known scrumptious Bengali dish.

In Bengal we celebrate Poush Parbon the harvesting festival during winter. This festival is also celebrated as Pithe Parbon in Bengal, pithey in Bengali means sweet dishes made from rice flour, wheat flour, semolina or suji and fresh new jaggery known as nolen gur.

There are various kind of pithe preapred during this time like gokul pithe, ashkey pithe, shajher pithe, puli pithe, chusi pithe etc.

For patishapta maida, semolina batter is spread like pancakes, then stuffed with coconut jaggery and khoya mixture and rolled up. All other pithe prepared during poush parbon are time consuming and need lot of patience and skill to bring perfection and the traditional taste. But among all the pithe Patishapta is the easiest one. For the vegan those who don’t love to have eggs on their pancake batter for them this Bengali pancake is truly delicious alternative.

Try this malai patishapta once and I am sure you can’t say no to it.

Preparation Time: 1 hour 10 minutes
Cooking time: 30 minutes
Serves: 6 to 8

Ingredients

Malai Patishapta Ingredients

For Batter

• 2 cups maida
• 1 ½ cups semolina
• 2 cup milk or more if needed
• ¼ cup sugar
• 1/8 tsp of salt

For Stuffing

• 1 cup fresh date plum jaggery (nolen gur)
• 2 cup grated coconut
• 1 cup khoya or mawa

For Topping

• 1 cup unsweetened condensed milk
• ½ cup liquid fresh date plum jaggery (jhola gur)
• For Frying
• Sunflower oil for frying

Method

First soak the semolina or suji in a cup of milk for one hour and keep aside. You will need it to make the batter.

For stuffing heat a cup of water in a heavy vessel pot then add crushed gur to it mix well and boil the mixture till the gur is completely mixed . Stir continuously.

When this mixture forms a thick sauce add grated coconut and stir continuously for 5 to 6 minutes then add khoya and again stir for another 5 to 6 minutes.

When the mixture get sticky but still remain soft put off the flame and keep aside.

Take a bowl and add maida and milk soaked suji, salt, and sugar. Mix well.

Add milk little by little so that it forms a batter a little thinner than the pancake batter.

Heat nonstick frying pan, grease it with a table spoon of oil. Swirl the pan so that it is evenly coated with oil.

Take one ladle of batter and spread it evenly on the pan you have to do it quickly so that the batter spread evenly before it sets.

Place the stuffing lengthwise at the center of the pancake. Fold from both side. Cook for half a minute until they are slightly brown.

Take it out. Place them on a serving plate.

You can have it like this but to make it more yummy and tastier mix liquid gur or (you can mix jaggery with water boil it and make a thick jaggery sauce) then mix it with unsweetened condensed milk.

You can also use rabdi as topping.

Pour generously over this patishapta and garnish with cherries.

Malai Patishapta

This can be served immediately or served cold, both ways malai patishapta taste superb.

Similar Recipes

1. Malai Paneer
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Lehsuni Matar

Lehsuni Matar is an exotic side dish which is great to relish during winter when you get fresh young vibrant color green peas in the farmers market.

The taste of this is far better than the frozen peas. For those who will not get fresh peas you can go with the frozen peas the taste will differ a bit but it will still be delicious. This dish is healthy too, peas are rich in protein, and they also hold a high nutritional value in form of vitamins A, Riboflavin, Niacin. Vitamin B6, Folate, Magnesium, Phosphorus, Copper and good source of dietary fiber and minerals too.

This food is also low in saturated Fat, Cholesterol and Sodium. Where as strong flavored garlic clove contain many noteworthy minerals, vitamins, anti-oxidant and phyto nutrients that have many health benefits. The bulbs are one of the richest sources of potassium, iron, calcium, magnesium, manganese, zinc and selenium. Selenium is a heart healthy mineral, and is important cofactor for anti- oxidant enzymes in the body. So when these two healthy ingredients mingle in one dish, the dish become super healthy. So relish awesome lehsuni matar this winter.

Preparation time 10 minutes
Cooking time 10 minutes
Serves 2 to 3

Ingredients

Lehsuni Matar Ingredients

• 1 cup fresh green peas
• 1 red whole chilly
• 2 cloves of garlic chopped
• 2 tbsp chopped coconut
• ¼ tsp of roasted masala powder
• ¼ tsp of sugar
• 1 tsp of ghee (clarified butter)
• Salt to taste

Method

In a pan take one red chili, 2 clove, ½ tejpatta, 2 cardamom, ¼ inch cinnamon, ¼ tsp of whole jeera and dry roast them and then grind into a fine powder.

You can make this roasted masala prior and store and use it when needed. This dry masala add special flavor and you can sprinkle this in your fried potatoes and other vegetable curries.

Wash fresh peas and if you are using frozen peas blanch little bit.

Heat ghee in a pan then broke a red chilly add to it, then add chopped garlic.

Add the chopped coconut and stir and cook when you get the fried flavor of garlic, then add the green peas. Stir and cook for 5 minutes sprinkle little water to give the steaming effect. Stir and cook for another one minute.

Add salt and sugar and cook for half a minute.

Put off the flame and take it in a serving dish and sprinkle the roasted masala powder.

Garnish with coconut flakes.

Serve hot as breakfast with paratha or roti (flat bread) or you can have lehsuni matar just like a salad.

Lehsuni Matar

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1. Palak Matar
2. Matar Pulao
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Hot and Sour Chicken Soup

Chicken soup is considered as a classic comfort food in many countries especially during this chilled months.

Chicken soup is made by bringing to a boil and then simmering chicken parts in water with various vegetables and flavorings. Chicken soup has also gained the reputation of a folk remedy for colds and flu.

It is prepared in various ways in various countries, in Bulgaria it is seasoned with lemon juice or vinegar while in Denmark it is traditionally served with small meat balls and cubed vegetable, in France it is seasoned with bay leaves, fresh thyme, dry white wine and garlic. In this recipe we have tried out to make the chicken soup with Indian seasoning and I must say it’s worth try.

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 4 to 6

Ingredients

Hot and Sour Chicken Soup Ingredients

• 1 cup boneless Chicken cubes
• 1 Medium size onion chopped
• 2 cloves of garlic chopped
• ½ tsp ginger grated
• ½ tsp of red chili powder
• 1 medium size tomato
• 1 whole red chilly
• 1 carrot diced
• 1 tej patta (bay leaves)
• 1 cardamom pod
• ¼ inch cinnamon
• 3 cloves
• ½ tbsp ghee / butter
• ½ tsp of soya sauce,
• ½ tsp chili sauce
• ½ tsp tomato sauce
• ½ tsp of lemon juice / vinegar (optional)
• ½ tsp of sugar
• 2 tbsp chopped spring onion (for garnish)
• 1 tall glass of water
• Handful of fresh coriander and mint leaves chopped
• Salt to taste

Method

Take a heavy bottom pan or you can use pressure cooker for this recipe.

Heat ghee or butter on it, this is optional according to your choice because some people don’t like the smell of ghee in their soup so for them you can use butter.

Add whole red chili and tej patta then add chicken cubes, whole garam masala, grated ginger, onion, garlic, diced tomato, diced carrot and chopped fresh coriander and mint leaves. Sauté and cook for 2 minutes.

Then add water. As the water starts to boil then add salt. Cover the lid and cook until the chicken are very well cooked (for pressure cooker cook for 3 to 4 whistle).

Put off the flame and let it cool down then strain the whole thing.

Take only the stock and again put it flame you can add few cooked chicken shredded pieces.

Add the soya sauce, tomato sauce and chili sauce mix well. Adjust seasoning.

Put off the flame garnish with spring onion and few fresh sprigs of coriander and mint leaves.

Hot and Sour Chicken Soup

Serve this chicken Soup hot with bread sticks.

Hot and Sour Chicken Soup

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Bok Phool Bhaja

Bok phool may sound new to you but it is a popular flower in Asian countries.

The scientific name of this tree is Sesbania gradiflora/agati grandiflora or humming bird tree. Flowers of this tree are large white in color. The tender leaves, green fruits and flowers of this tree are eaten alone as vegetables or mixed into curries or salads. Flowers which is popularly known as bok phool in Bengali are dipped in batter and fried.

In Bengal various flowers are used to make tasty dishes like kumro phool, sojne phool etc.

Bok phool bhaja is one such tasty and yummy dish. Hope you will like this traditional recipe of Bengal.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves:3 to 4

Ingredients

Bok Phool Bhaja Ingredients

• Bok phool 6 to 8
• Besan ½ cup
• Turmeric powder ½ tsp
• Kalonji ¼ tsp (optional)
• Baking soda a pinch
• Salt to taste
• Sunflower oil for deep frying

Method

Remove the flower tentacle that is within the bok phool and then wash it gentely.

In a bowl take besan , turmeric powder , kalonji (if using), baking soda and salt. Mix well then add water to make a thick batter.

Heat oil in a pan.

Dip each bok phool in the batter so that it is well coated.

Now deep fry this bok phool until golden brown.

Remove and drain excess oil. Serve hot. This bok phool bhaja are very light to taste.

Bok Phool Bhaja

You can serve bok phool bhaja as snacks or with steamed rice, ghee and green chilly.

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Tomato Khejur Chutney

Tomato and dates which is known as khejur in Bengali is a delicious combination for preparing chutney during winter.

Though this chutney is popular year through but with the fresh harvest of tomatoes in the winter this chutney become an awesome treat.

Tomatoes are actually fruit and not a vegetable, are loaded with all kinds of health benefits. It is a versatile health product with its equally versatile preparation option so you have every positive reason to put tomato in your healthy diet. One of the most important benefits of tomato is its lycopene content. Free radicals in the body can be flushed with high level of lycopene and tomato is amply loaded with this blessed ingredients. Lycopene is not naturally produced in the body and no other fruit and veggies have high concentration of lycopene that the tomato takes pride in.

On the other hand wonderfully delicious dates are one of the most popular fruits with an impressive list of essential nutrients, vitamins and minerals, required for normal growth and well being. Fresh dates are made of soft, easily digestible flesh with simple sugar like fructose and dextrose qualities. Dates are also rich in dietary fiber.

Today we are combining these two healthy ingredients to make a delicious chutney and hope you will like the blend.

Preparation time 15 minutes
Cooking time 15 minutes
Serves 4

Tomato Khejur Chutney Ingredients

Tomato Khejur Chutney Ingredients

• 2 ripe red tomato chopped
• ½ cup dates seed less
• ¼ tsp of turmeric powder
• 1/8 tsp of mustard seed
• 1 whole red chilly
• ¼ cup powder sugar
• 1 tbsp mustard oil
• 1 tsp Corn flour ( optional)
• A pinch of garam masala powder
• Salt to taste

Cooking Tomato Khejur Chutney

First heat oil in pan. Then to it add mustard seed and whole red chilly broken into halves. As mustard seed start to splutter then add the chopped tomatoes. Stir and cook for 5 minutes.

Then add dates stir for another two minutes.

After this add salt sugar and turmeric. Stir and cook for another two minutes then add 1 and half cup of water. Let it boil for 6 to 8 minutes till the tomatoes and dates get well cooked and blended with each other.

You can skip sugar if you wish in that case you have to add more dates and it will make your chutney naturally sweet.

This chutney will be thick so if you are not getting the desired consistency mix corn flour with two table spoon of water and then add it to the mixture and cook for another minute or two.

Tomato Khejur Chutney

End this with a pinch of garam masala.

Garnish with cherry slices.

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