Dal Kheema | Meat Mince & Lentils Curry

This dish is a combination of meat and lentils. I personally prefer Urad dal (black gram lentil) with meat because of its creamy and soft texture. It happens to be an ideal curry to have with parathas as breakfast or dinner. I am not trying to exaggerate in any ways when I say that it is one of the easiest and quick recipes which makes it so phenomenal. There is no need of cooking lentils and meat separately, as everything gets cooked in one single pot. The cooking time of the meat and lentils is almost the same.


Serves: 4
Cooking time: 30 to 40 minutes.


Ingredients:

• 500 gm mutton mince (chicken or beef can be used)
• 1 cup Urad Dal (wash and soaked for 15 minutes)
• 1 cup finely chopped onion
• 1 tbsp ginger & garlic paste
• 2 tbsp yogurt
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1 tsp shahi jeera (caraway seeds)
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 4 tbsp cooking oil

Method:

1. Wash and soak urad dal for 15 minutes or till it has to be added to mince.
2. Heat oil in a sauce pan and add 1 tsp shahi jeera, 1 cup chopped onion and 2 green chilies. Fry till onion becomes soft and pink.
3. Then add 1 tbsp ginger garlic paste, 1 tbsp red chili powder, 1 tbsp coriander powder, 1/4 tsp turmeric powder and 1 tsp cumin powder. Saute well for 2 to 3 minutes on low flame. Or till the raw smell disappears.
4. Add mince and stir well till it is well combined with spices. Now add 2 tbsp whisked yogurt, mint leaves and salt. Place the lid and cook on medium low flame for 10 minutes.
5. Once the mince is half cooked, then add the soaked dal (without water). Mix well and add very little water only if needed. Place the lid again and cook for another 10 to 15 minutes or till dal is cooked. Do not add too much water and overcook as we want the lentils to be firm and not mushy. 
6. Finally add 1/2 tsp garam masala powder, lemon juice and chopped coriander leaves. Cook for a minute and serve hot with parathas.

You might also like other mince recipes on blog:

Baked Marrow & Mince Stuffing

Mince & Cheese Bread Roll Ups 

Chili Seekh Kabab 

Kheema Paratha 

Multi purpose Mince stuffing

Dal Panchratan | Lentils Curry

Dal Panchratan is a popular dish in most of the Indian restaurants. 'Panchratan' means five jewels, and here five jewels represents five different kinds of lentils. The idea is to prepare a curry using these five kinds of lentils. It is very essential that you need to have an equal proportion of these. The method of preparing remains the same as any other dal tadka recipes.



Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes


Ingredients:

• 1/4 cup toor dal (split pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup moong dal (split green gram)
• 1/4 cup masoor dal (split brown lentils)
• 1/4 cup urad dal (black gram lentil)
• 1 cup finely chopped onion
• 1 cup finely chopped tomato
• 1 tsp whole cumin
• 2 tsp ginger & garlic paste
• 2 green chilies chopped
• 1/4 cup chopped mint leaves
• 2 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/4 tsp turmeric powder
• 1 tbsp lemon juice
• 1/4 tsp garam masala powder
• Salt
• 1/4 cup chopped coriander leaves
• chopped ginger for garnish
• 1 tbsp ghee (clarified butter)
• 4 tbsp cooking oil

Method:

1. Wash and boil the lentils with salt and few drops of cooking oil in a pressure cooker by adding enough of water (3 to 4 cups approx).
2. Heat oil in a sauce pan and add whole cumin, fry till it sizzles and turns slightly dark in color.
3. Add chopped onion and saute till soft, followed by 2 tsp ginger garlic paste, 2 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder and 1/4 tsp turmeric powder. Fry for sometime on low heat till the raw smell disappears. Add few drops of water if spices stick to the saucepan.
4. Now add chopped tomatoes, green chilies and mint leaves. Fry till tomatoes are cooked and oil starts to separate from the masala.
5. Add the boiled lentils along with its water and stir well so that the spices are well combined with lentils.
6. Finally add lemon juice, garam masala powder, chopped coriander and salt if needed.
7. Stir well, cover and cook on low flame for 20 minutes. Keep stirring in between to avoid the lentils from sticking to the pan.
8. Serve hot by pouring some ghee (clarified butter) and chopped ginger.  

Step by step pictures

You might also like my other dal recipes on the blog:

Chana Dal Masala 

Dal Makhani

Dhaba Style Dal Fry

Dal Palak

Masoor Masala

Moong Curry

Dry Shrimps & Coconut Chutney

This chutney takes me down the timeline when I would visit my grandparents in Mangalore. Those were much awaited vacations to getaway from books and studies (not exactly... as we had never ever ending list of holiday homework).

Just before our lunch time, I could hear a walloping sound in the kitchen, almost like a monster's footsteps, that is what it sounded like in that age of mine. After a while, I find my grandmother using her kitchen appliance which was a huge stone grinder (heavy mortar & pestle). Then I realize the sound of a monster footsteps is actually the 'making of this chutney'.  And the divine aroma which lingered in the kitchen, of fresh coconut, dried red chilies, the tamarind and of course the main hero of the dish 'dried shrimps' all of these getting crushed to perfection and getting into a form of a humble and classic chutney which is passed down from generation to generation. My grandmother had those magical powers to create some of the classical dishes which cannot be found in any restaurant.




Ingredients:

• 2 cups dry shrimps (washed & toasted)
• 1 cup finely chopped onion
• 1 tbsp tamarind pulp (washed and seeds removed)
• 2 tbsp red chili powder (or according to preference)
• 2 cup grated fresh coconut
• Salt

Preparation:

1. Wash the dried shrimps thoroughly with water and dry roast on a pan till crisp. (try to roast it with a closed lid on or in an oven as the smell could be unbearable to others)
2. This chutney needs to be prepared using a mortar and pestle. 
3. In case if you do not have one, then use the Pulse button on your grinder and grind the chutney in short burst.

Method:

1. Add all the above ingredients and crush till everything comes together in form of crumbs.
2. If you are using an electric grinder, then add all the ingredients in the grinding jar and grind using the pulse button just till you get a chutney of crumbs texture.
3. Serve this chutney with dal chawal. (lentil curry & steamed rice)
4. Or can be served as a condiment with hot Konji.

Chicken 65 Masala

I am so much in love with Chicken 65 that I like to have it in many different forms. If you are familiar with my other recipes on blog, you will find recipes like Chicken 65 which is dry preparation. And then I also have made a biryani using the same concept Chicken 65 Biryani. The one which I am going share with you in this post is a slight gravy version of Chicken 65. 

This one is an ideal party dish, and your guest will just enjoy every bit of it. It can also be a part of your daily food with a regular home style dal and steamed rice. I had clicked this picture when I had a lunch party at home and trust me this was the dish which was more in demand. 


Ingredients: 

Ingredients For Chicken 65:

• 1  kilogram chicken (washed & cut into medium pieces)
• 5 tbsp Yogurt
• 1 tbsp chicken tikka masala powder (or 1 tbsp red chili powder)
• Pinch orange red food color
• Oil for deep frying. (3 to 4 cups)
• 10 curry leaves
• 10 whole green chilies.

Marinate for Chicken :

• 2 tbsp dark soy sauce
• 4 tbsp corn flour
• 2 tbsp plain flour
• 1 tbsp each grated ginger & garlic
• 2 tbsp red chili powder
• 1 tbsp lemon juice
• 1 egg
• 1/2 tbsp vinegar
• Salt to taste.

Method of making chicken 65:

1. Combine all ingredients for marinate in a glass bowl, add chicken pieces and mix well. Set aside in the refrigerator for 1 hr. 
2. Heat oil for deep frying and fry chicken pieces till done and keep aside.
3. Heat some oil in a pan and fry curry leaves and whole green chilies for few seconds. Remove from the pan. 
4. In the same pan add yogurt mixed with 1 tbsp tikka masala powder (or red chili powder) and red food color. 
5. When yogurt starts bubbling add chicken pieces to it and cook till yogurt is dry and chicken is well coated. 
6. Turn off the heat and add fried curry leaves and green chilies.

Note: Green chilies should be whole with the stem. 
When you add chicken pieces to the yogurt, wait till the yogurt dries up completely and chicken pieces are well coated.  

Ingredients for Gravy Masala :

• 2 medium onion chopped
• 2 medium tomatoes chopped
• 2 green chilies with slit (medium hot)
• 1 tbsp ginger & garlic paste 
• 1/2 tsp turmeric
• 1 tbsp red chili powder (medium hot)
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 1/2 cup yogurt
• Salt to taste
• 2 tbsp tomato puree (any brand)
• 1 tbsp lemon juice
• 1 cup chopped fresh coriander leaves
• 5 to 6 curry leaves
• 5 tbsp cooking oil 

Method for making Chicken 65 Masala:

1. Heat cooking oil in a saucepan and add chopped onion and fry till light golden, along with green chilies and curry leaves.
2. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add chopped tomatoes  and cook till it is soft. 
3. Now add all the spice powders like 1/2 tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder and 1 tsp cumin powder. 
4. Cook on low flame for 5 minutes till aromatic and oil separates.
5. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 2 tbsp tomato puree and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. 
6. Add prepared Chicken 65 to this masala, stir gently. Add 1/2 cup water and cook on low flame for 5 minutes.
7. Serve hot 

You might also like my recipes of some Dry Chicken

Smoked Chicken Masala

Chicken 65 Biryani

Chicken Roast

Fried Chicken Kabab

Grilled Cheese Sandwich

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Ingredients:

• 1 cup grated cheddar cheese
• 1 small onion finely chopped
• 1 tomato finely chopped
• 1 small capsicum finely chopped
• 1/4 cup finely chopped spring onion
• Green chilies chopped
• 2 tbsp chili sauce
• Mayonnaise as required
• Butter as required
• 6 bread slices

Method:

1. In a bowl combine together cheese, onion, tomato, capsicum, spring onion, green chilies and chili sauce. Mix well and set aside.
2. Spread some mayonnaise on each slice of the bread.
3. Spread the cheese mixture on a slice of the bread and place the other slice on top to complete the sandwich.
4. Apply some butter on the slices from outside and keep it on a hot grill pan or any non stick pan.
5. Toast the sandwich on both sides till crispy and serve hot.

Variations:

You can also add ingredients like boiled and shredded chicken, boiled and chopped egg, or any of your favorite vegetables. 

Kalmi Kabab

Whenever we hear about a kabab recipe we assume that it has to be done on a charcoal flame or in a pre-heated oven. Most commonly kababs are prepared that way, but slightly modifying the cooking method enhances the taste and the flavor.

In this recipe of Kalmi Kabab, I chose to cook the marinated chicken in a pot. This way we do have a full control over the meat and also it retains its moisture and gives more succulent result. Cooking any kind of kabab in a pot over slow flame is my favorite method of cooking. But I do miss that charred color and texture and also that smokey flavor.

The recipe is very easy and simple without too many spices. Also the most important step here is marinating the chicken twice. Do not look for a short cut by combining both marinades, as the result of the final dish will change.

Serves: 4
Preparation time: 1 hour (first marinate)
30 minutes (second marinate)
Cooking time: 20 to 30 minutes


Ingredients:

• 500 gm Chicken Thighs (drumsticks)
• 4 green chilies
• 4 cloves of garlic
• 2 inch piece of ginger
• 1 tbsp kasoori methi (dry fenugreek)
• 1 tsp shahi jeera (caraway seeds)
• 2 tbsp yogurt
• 2 tbsp cream
• 1 tsp garam masala powder
• 2 tsp amchur powder (dry mango powder)
• 1/4 cup chopped coriander leaves
• 2 tbsp cashewnut powder
• 2 tbsp butter
• 1 tbsp lemon juice
• 1 tsp crushed black pepper
• Salt
• 3 tbsp cooking oil

Method:

1. Marinate chicken pieces with salt, black pepper and lemon juice and set aside for 1 hour.
2. In a grinding jar add ginger, garlic, green chilies, 1 tbsp kasoori methi and 1 tsp shahi jeera and make smooth paste.
3. To the marinated chicken pieces add the masala paste, 2 tbsp yogurt, 2 tbsp cream, 1 tsp garam masala powder, 2 tsp amchoor powder and chopped coriander leaves. Mix well and again marinate for 30 minutes.
4. Heat cooking oil and butter in a sauce pan. 
5. Fry chicken pieces on high heat for 1 minutes on both sides. Place the lid and cook the chicken till it is almost done. Keep stiring and add few drops of water if needed. Taste and check the salt and other seasoning.
6. Finally add 2 tbsp of cashewnut powder and for another 5 minutes.
7. Serve hot with Mint Chutney

Note: This kabab can also be prepared in an oven or as a barbecue on a charcoal flame. In that case, add cashewnut powder along with the second marinate.

You might also like to try my other Kabab Recipes:

Murg Malai Seekh Kabab

Chili Seekh Kabab

Hariyali Fish Tikka

Peri Peri Chicken

Afghani Chicken Tikka

Turkish Meat Pide | Turkish Pizza

As the name suggests, this is a Turkish specialty. Pide is actually 'Pizza' in Turkish accent probably.

What makes this Pide different from Pizza is, that you will not find the usual tomato sauce or any of the Italian flavors. So this indicates that turkish food is a blend or may be we can say a 'fusion' of European and Middle Eastern Cuisine.

Pide comes under the category of 'Mezze' which means an appetizer. It is very easy to make this dish if you have a mastery over the magical dough. I call it magical because of its versatile nature, as you can use the dough to make a pita bread, or a pizza base and of course the 'pide' pronounced as 'pea-day'.

  

Serving Size: 4 to 5 person

Ingredients for the dough:

• 3 cup of all-purpose flour (Maida)
• 1 cup warm milk
• 1 tbsp. dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 egg
• 3 tbsp. vegetable oil

Ingredients for the topping:

• 500 grams of beef mince
• 1 medium onion chopped
• 2 cloves of garlic chopped
• ½ tsp cumin powder
• ¼ tsp black pepper powder
• 2 tbsp. lemon juice
• Salt to taste
• 1 tomato chopped
• ½ cup coriander leaves chopped
• 2 tbsp. mint leaves chopped
• 1 cup mozzarella cheese
• 1 egg whisked
• 3 tbsp. cooking oil

Method:

1. In a bowl, mix together warm milk, yeast, egg, sugar, salt and oil. Mix everything together till well combined. Add flour little by little to make a soft dough. You may need ¼ cup more or less of flour while kneading the dough.
2. Keep the dough covered in a warm place to rise and double in size.
3. To make the topping: Heat oil in a pan and fry garlic and onion till soft. Then add mince, cumin powder, black pepper powder, lemon juice and salt. Cook till mince is fully done. Set aside and cool.
4. Add chopped tomatoes, chopped coriander leaves and chopped mint leaves to the mince mixture and mix well.
5. Pre-heat oven to 200 degree C.
6. Place the dough on a floured surface and divide into two parts. Take each part and roll out into a large rectangle roti.
7. Evenly spread 3 to 4 tbsp.  mince topping on the rolled out dough and fold the sides to give a shape of a boat.
8. Sprinkle handful of grated mozzarella cheese on the mince topping.
9. Brush the sides of the pide with whisked egg and pour the remaining whisked egg on the cheese.
10. Bake the pide for 15 to 20 minutes.
11. Cut into slices and serve hot.