Rara Mutton 


Rara mutton or rara ghosht. 

A very flavourful mutton dish. Made of mutton pieces, minced mutton or keema and whole spices. Flavour of dry roasted powdered spices makes the dish superbly delicious. 

After reading Vir Sanghvi’s article in Hindustan Times Brunch I was tempted to try it. And very happy with the taste. 

Browsed for the recipe. There are different varieties. According to Vir Sanghvi it is a fusion dish so I didn’t follow any particular recipe. I have some roasted ground spices which we call ‘bhaja moshla’ in Bengali. And its made my cooking easy. 

Now read what Vir Sanghvi has written about the recipe. 

“I thought back to the best Rara Ghosht I had eaten and it was at Embassy restaurant in Connaught Place’s D Block, famous for its Dal Meat and its old-style Punjabi restaurant cooking. I persuaded Amit Kundal, the executive chef at Embassy to send me the recipe. It was as I remembered. You cook the mutton pieces first with onions, ginger and garlic paste, coriander and cumin seeds, chilli powder and garam masala. When the mutton is ready, you add keema. Tomatoes, garlic and chillis come next and then you slow cook the dish till the flavours have mingled.”

Source

Recipe is very simple. You have to use only whole spices, onion, garlic, ginger, and some regular spices which we use in our curry. 


Recipe 


Mutton – 500 gram 

Mutton mince or keema – 200 gram

Onion – 4 sliced 

Garlic paste – 1 tablespoon

Ginger paste – 1 tablespoon

Tomato – 5 finely chopped 

Green chilli – 3-4 finely chopped 

Coriander leaves – 2 tablespoon chopped 

Salt to taste 

Turmeric powder – 1 /2 teaspoon 

Coriander powder – 1 teaspoon 

Cumin powder – 1 teaspoon 

Kashmiri red chilli powder – 2 tablespoon 

Garam masala powder – 1/2 teaspoon, optional 

Nutmeg powder – 1/4 teaspoon 

Sugar – 1/4 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Bay leaf – 1 

Green cardamom – 3-4 

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 1 string 

Mustard oil or ghee/clarified butter  – 1/4 cup 

For marinating 
Curd – 1/2 cup 

Salt 1 teaspoon 

Garlic paste – 1 teaspoon 

Ginger paste – 1 teaspoon 

Mustard oil – 1 teaspoon 

Roasted Powdered spices – 1 teaspoon 

Nutmeg powder – 1/4 teaspoon 

For roasted powdered spices 


Cumin seeds – 1 tablespoon 

Coriander seeds – 1 tablespoon 

Green cardamom – 4

Cinnamon – 1 inch stick 

Cloves – 4

Mace – 2 strings


Method 


Heat a pan and add 1 tablespoon cumin powder, 1 tablespoon coriander powder, 4 cardamom, 1 inch piece cinnamon, 4 cloves and 2 strings of mace. Dry roast on low flame. Spices should’nt be burnt. Stir continuously. Roast until colour of the spices slightly changed and becomes fragrance. Let it cool down. Grate the nutmeg and keep aside. 

Clean and wash well the mutton pieces and minced mutton or keema separately. 

Marinate the mutton pieces with curd, salt, garlic paste, ginger paste, mustard oil, 1 teaspoon powdered roasted spices and 1/4 teaspoon nutmeg powder. Mix well and keep aside for 30 minutes. 

Crush the cardamom, cinnamon, cloves and mace. 

Heat oil or ghee or clarified butter in a pressure cooker.

I have used mustard oil but if you like you can use ghee. Add bay leaf, crushed cardamom, cinnamon, cloves and mace. 

Add sliced onion and chopped green chillies. Add sugar. Fry until the onions becomes translucent. 

Add the marinated mutton pieces. Fry until the mutton changes it’s colour. Stir continuously to avoid sticking from downside. 

When the mutton starts to change it’s colour add the tomatoes, ginger paste and garlic paste. 

Saute until the tomatoes becomes mushy. 

Add salt, be careful we have already added 1 teaspoon salt while maintaining. Add cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder, garam masala powder, dry roasted powdered spices and nutmeg powder. 

Saute until the tomatoes mixed well and dried up completely. Keep stirring. 

Now add the minced mutton or keema. Fry till oil leaves the sides. 

Add the remaining marinating spices and curd. Add water to make a thick gravy. Mix well. Add chopped coriander leaves. 

Close the pressure cooker with lid. 

Switch off the flame after 8 whistle or till the mutton pieces becomes tender.

Let the pressure settle down on it’s own. 

Open the pressure cooker and check if it is done. If not pressure cook again for 1-2 whistle. 

You can garnish with chopped coriander leaves and ginger julienne. 

Serve with hot steamed rice, roti or Indian flat bread, paratha, naan or puri. 

Enjoy……

I would love to hear from you. If you like the recipe please leave some words in comment. 

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Chickpea Potato Dry Sabji Or Curry / Guest Post For Avin S Kohli


Chickpea potato dry sabji or curry.

Bored with regular chana masala or spicy chhole or chickpea Curries?

Try this no onion garlic delicious chickpeas with potatoes.

If you want to make something spicy and delicious in a hurry this chickpea with potatoes is a best option if you have soaked and boiled chickpeas.

My blogger friend and amazing cook Avin of theyellowdaal asked me to write a guest post for her blog. I think its a best recipe for her blog. Because Avin is from Punjab and I am from Bengal. Why not mix matche Punjabi chhole and Bengali bhaja moshla or dry roasted mixed spices. Avin has a lovely blog. Do visit her blog for many awesome recipes from different cuisine.

This chickpeas goes well with puri, roti or Indian flat bread, paratha or simple daal chawal. Or use it as sandwich stuffing.

Its very easy to make. You don’t need onion garlic for it. But you can make it with onion garlic too if you like. I will share the mathod of both.


Recipe 
Chick peas – 1 cup

Potatoes – 3 medium

Green cardamom – 2

Cinnamon – 1/2 inch piece

Cloves – 3

Cumin seeds – 1/2 teaspoon

Asafetida or hing – a pinch

Green chilli – 2 – 3 chopped

Grated ginger – 1 teaspoon

Cumin powder – 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 2 teaspoon

Garam masala powder – 1/4 teaspoon, optional

Amchur or dry mango powder – 1 teaspoon

Lemon juice – 1 teaspoon

Dry roasted mixed spices – 1 teaspoon

Ginger Julienne and cilantro for garnishing

Method 


Boil overnight soaked chickpeas or chana with 2 green cardamom 3 cloves and 1/2 inch piece cinnamon in a pressure cooker.

Let it cool down. Grind in a mixer grinder and keep aside. Don’t discard the remaining water, we will use it later.

Peel the potatoes. Cut into small cubes. First cut into 4 parts in length wise. Then make small pieces. Wash well. Drain and keep aside.

Heat oil in a pan. Fry the potatoes. And keep aside.

In the same oil add cumin seeds. When seeds starts to crackle add hing or asafetida.

Add grated ginger and chopped green chilli. Fry for few seconds.

If you want to add onion garlic add finely chopped 1 onion and 1 teaspoon garlic paste or minced garlic with ginger and chilli. Fry until onion becomes translucent.

Add ground chickpeas. Saute until chickpeas changes it’s colour. Stir continuously.

Add the fried potatoes.

Add salt, cumin powder, coriander powder, turmeric powder, kashmiri red chilli powder and garam masala powder. Mix well.

Add the remaining water of boiled chickpeas.

Mix and cover. Cook until the potatoes becomes soft.

Fried potatoes don’t take much time to cook so don’t add too much water.

When the potatoes becomes tender stir and cook until dried up. If you like you can make thick gravy. I have made it dry.

Add lemon juice, amchur or dry mango powder and dry roasted mixed spices.
For mixed spices dry roast 2 tablespoon each of cumin and coriander seeds, 3-4 cardamom, 1 inch piece cinnamon stick and 4 cloves. If you like it hot add 1-2 dry red chilli with it. After roasting let the mixture cool and grind them to make powder. Keep in airtight container for later use. 

Mix everything well. Taste and add more salt, lemon juice and dry mango powder if require.

Remove from heat.

Garnish with ginger julienne and cilantro. If you are using onion garlic you can use onion rings for garnishing.

Serve with puri, kachaudi, paratha, roti or Indian flat bread or daal chawal.

Even you can make delicious sandwiches with it. Keep it in refrigerator make sandwiches in a jiffy. Or enjoy with crisp toast.

Happy cooking 😊
I would love to hear from you. Please leave some words in the comment if you like the recipe.

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Savoury Cucumber Smoothie Or Chhach 


Savoury cucumber smoothie or chhach. 

Do you love chhach or butter milk?  Then you will love this delicious cucumber chhach.  Butter milk is called the nectar of earth. And in Ayurveda its categorised as satvic food. 

This chilled refreshing low fat and low calorie drink help in weight loss. Apart from that its helps in digestion. A best accompaniment to meal. 

Its an excellent source of many nutrients and boost your calcium intake.

Not only that research shows its helps to reduce blood pressure, prevent cancer and lower cholesterol.

And this savoury smoothie has cucumber too. Low calorie vitamins enriched cucumber keeps us hydrated and cool. Its helps in digestion, stabilize blood pressure, good for diabetic and lowers the uric acid levels and keep the kidneys healthy. 

Apart from that cucumbers are a source of several compounds that fight inflammation and aging. It can resolves many skin problems and ensures healthy and younger looking skin and also have anti cancer properties.

Coming to the recipe. You can make it without cucumber too. But cucumber made the drink more delicious and healthy. 

Recipe 


Yogurt – 1 cup 

Cucumber – 1 peeled, grated or chopped 

Sea salt or black salt to taste

Black pepper powder to taste 

Roasted cumin powder – 1/4 teaspoon 

Lemon juice – 1 teaspoon 

Mint leaves – few 

Ice cube – as require, optional 

Mint string, grated cucumber, lemon and cucumber wedges for garnishing

Method 


Combine everything and blend until smooth. 
Taste and add more salt, pepper  cumin powder and lemon juice if require. 
I have used sea salt but you can use black salt or normal salt too. 
Pour the mixture into a glass and keep in refrigerator until it becomes chilled. 

Or

Place some ice cubes in a glass and pour the mixture over it. 
Garnish with mint string, cucumber and lemon wedges and little grated cucumber. 

Serve chilled.

Stay healthy stay happy  😊

Eggless No Bake No Gelatin No Butter Mango Cheesecake 


Eggless no butter no gelatin mango cheesecake. A no bake no cook recipe. Delicious chilled dessert for this scorching hot weather.

You don’t have cheese cream? Don’t worry. Make your cheesecake with paneer or cottage cheese. I have made it with homemade fresh paneer or cottage cheese.
I didn’t used gelatin or agar agar in it. So it will be soft in room temperature. Keep it in refrigerator and serve chilled. You can keep it in freezer for 15 minutes before serving to get firm texture.

Our this week’s 93rd :Foodiemonday bloghop theme is summer fruits.

I have selected royal fruit mango.

One of the most popular fruits in the world.

This delicious and soft mango cheesecake is very easy to make. You need only paneer or cottage cheese, mango puree, yogurt, milk topping or malai, sugar and some mango cream biscuits for bottom crust. Just blend and keep in refrigerator to set.

I have used mango cream biscuits for bottom crust, so didn’t used butter.  But you can use Graham crackers, Marie biscuits or any crackers biscuits. If you are using crackers instead of cream biscuits then you have to use 1/4 cup butter and 1 – 2 tablespoon sugar with it. Add butter to remove the dryness of crackers. Add little more if require. You can use heavy whipping cream instead of malai or milk topping.

Recipe 


Mango – 1 cup chopped

Paneer or cottage cheese – 1 cup

Thick yogurt or hung curd – 1/4 cup

Milk topping or malai – 1/4 cup

Sugar – 1/4 cup + 2 tablespoon or to taste

Mango cream biscuits – 12

Method 


Grease a loose bottom cake tin generously.

Grind the mango cream biscuits. If you want thick crust make it double.

If you are using Graham crackers or any crackers or Marie biscuits add 1/4 cup unsalted butter and 1 – 2 tablespoon sugar with it.

Pour the ground biscuits in the cake tin. Press with a bowl or bottom of a glass. I have used a small glass to set it properly.

Keep it in refrigerator for 15 – 20 minutes.

Beat the milk topping or malai until it becomes stiff. Don’t over beat. Keep it aside. You can use heavy whipping cream too.

Blend chopped mango and sugar. Add paneer or cottage cheese and thick yogurt. I have used fresh homemade chhena/paneer or cottage cheese. Make sure your paneer and yogurt drained completely. Blend until smooth. Taste and add more sugar if require. Its depends on the sweetness of mango. Blend again.

Take out the mixture in a bowl. Fold the beaten milk topping or malai in it.

Pour the mixture over the biscuit crust.

Level with a spoon. Garnish with mango slices and mint leaves. Keep it in refrigerator for overnight. You can make it for  individual serving too. Set in silicone muffins moulds in the same way. Or set in glass bowls for individual serving.

I have already mentioned this cheesecake don’t have gelatin or agar agar. So it will be soft  not firm like with gelatin cheesecake. Before slicing keep in freezer for 15 minutes. Serve chilled.

Enjoy the chilled mango flavoured cheesecake as a dessert.

Potato Pie 


Potato pie. 

A very delicious and easy to make baked dish with boiled potatoes mixed with seasoning.

Usually we make it with eggs. But I have made it eggless for my vegetarian friends. Used yogurt instead of eggs.

Our this week’s 92nd #Foodiemonday bloghop theme is yogurt. My contribution is this delicious easy to make potato pie. 

Potatoes are not so bad. Specially boiled potatoes.

Boiled potatoes are naturally rich in vitamins and minerals, particularly potassium, phosphorus, B-complex vitamins and vitamin C. They are low in calories and fat, and their high fiber content helps you feel full. Contrary to popular belief, potatoes are not inherently fattening. 

source

Coming to the recipe. If you are making it for kids add generous amount of cheese with potato mixture. I have used oregano but you can use Indian spices like cumin powder, garam masala powder, chaat masala etc. Follow the method and add spices of your choice. 

Recipe 
Potato – 2 & 1/2 cup, boiled, peeled and mashed 

Yogurt – 1/2 cup + 2 tablespoon 

Onion – 1 large, sliced 

Green chilli – 1 – 2 finely chopped 

Capsicum – 1/2 chopped 

Salt and pepper to taste 

Butter or oil – 2 – 3 tablespoon 

Garlic powder – 1 teaspoon 

Oregano – 1 teaspoon 

Chilli flakes – 1/2 teaspoon, optional 

Lemon juice – 1 teaspoon 

Grated ginger – 1 teaspoon 

Cilantro – 2 tablespoon, finely chopped 

Oregano to sprinkle

Breadcrumbs – 1/4 cup

Mozzarella cheese – 1/4 to 1/2 cup or as much you want

Method 


Grease a pie dish with butter or oil. 

Preheat the oven at 200°.

Heat butter or oil in a pan. Add sliced onion and chopped green chilli. Fry until the onion becomes translucent. 

Add chopped capsicum. Fry until the onion becomes light brown. Remove from heat and keep aside. 

In a large bowl mix boiled, peeled and mashed potatoes, salt, pepper, chilli flakes, yogurt, oregano, lemon juice, grated ginger, cilantro, garlic powder, and fried onion, green chilli and capsicum. You can use Indian spices too if you like. 

Add green chillies and chilli flakes as per your spice tolerance. 

Mix well. Mixture should be soft not runny. 

Taste and adjust salt and pepper. Delicious isn’t it? But wait we have to bake it 😊

You can add 1/2 cup Parmesan cheese too. I didn’t. Add more garlic powder and oregano if require. 

You can add frozen peas, bell peppers etc if you like. 

Pour the mixture into the greased pie dish. 

Level the top with a spoon or your palm. 

Spread breadcrumbs over it. 

Sprinkle generous amount of mozzarella cheese. 

At last sprinkle little oregano all over the pie.

Bake in preheated oven at 200° for 20 – 30 minutes or until the top becomes golden brown.

Serve it as a side dish or enjoy in breakfast.

Watermelon Muffins 


Eggless watermelon muffins 

These days unable to post any baking recipes. I was out of town for a long time. Now at home but I have to go again for a family function. Before that I want to experiment with watermelon. A juicy delicious fruit of summer. Don’t you love it? Already posted many recipes with watermelon and I have one more to share 😀

Baking is my stress buster. I always bake to refresh my mood. Love the aroma of baking. 

So here is the soft and yummy watermelon muffins. 

I love lemon flavour with watermelon. I have used 1/4 teaspoon Lemon zest but if you like strong flavour add 1/2 teaspoon zest. 
I have used rice barn oil, you can use olive oil or any flavourless white oil or butter. If you don’t have muffins moulds you can make it in any cake tin. 

Recipe 


Refined flour or maida – 1 cup 

Milk powder – 1/4 cup 

Powered sugar – 1/2 cup 

Baking powder – 1/2 teaspoon 

Baking soda – 1/2 teaspoon 

Watermelon juice – 1/2 cup 

Vanilla – 1/2 teaspoon 

Lemon juice – 2 teaspoon 

Lemon zest – 1/4 teaspoon 

Oil – 1/4 cup 

Choco chips – 1/4 cup
Red food colour – as require, optional 

Method 


Preheat the oven at 180°.

Grease the muffins tray or cupcake moulds. 

Sieve refined flour, baking powder, soda and milk powder. Mix well and keep aside. 

In a large bowl add powered sugar, oil, watermelon juice and lemon juice. Beat until sugar dissolve completely. 

Add vanilla and lemon zest. You can add 1/2  teaspoon lemon zest if you like strong flavour of lemon. Mix well. 

Now add all the dry ingredients. Mix well to make a lump free smooth batter. Add colour and mix well. 

Fold the choco chips in the batter. 

Fill the moulds 3/4 with the batter. If you don’t have muffins moulds you can make it in any cake tin.

Bake in preheated oven at 180° for 20 minutes or until the toothpick comes out clean. 

Let it cool down. 

Serve with tea, coffee or juice. Or satisfy your sudden hunger pangs. 

Enjoy……..

I would love to hear from you. Please leave some words if you like the recipe 😊

Virgin Watermelon Mojito 


Virgin mojito with watermelon and cucumber. 

A refreshing, delicious and chilled drink to keep your body hydrated. Watermelon and cucumber both have high water content. So its a perfect drink to beat the heat.

Mojito is a traditional Cuban highball. Traditionally mojito is a cocktail or alcohol based drink consist of mint leaves, lime juice, sugar sparkling water and white rum.

But alcohol free virgin mojito has lime juice, mint leaves and sugar syrup.

I have made this mojito sugar-free.  You don’t need to add sugar because this mojito has natural sweetness of watermelon. But you can add little sugar or sugar syrup if you want your drink more sweet. 

Watermelon is a most refreshing fruit of this summer season. Its low in calories but high in vitamin A, C and many healthy plant compounds. This fruit have high water content so its help you to keep your body hydrated and help you feel full.

And some benefits of cucumbers are 

Cucumbers are predominantly made of water.

Some people use cucumbers to soothe sunburn.

Early research shows that a compound found in cucumbers might help fight cancer.

Cucumbers contain lignan, which may help fight cardiovascular disease.

Cucumber is a versatile foodstuff and can be added to a variety of dishes.

source 

Our this week’s #Foodiemonday bloghop theme is watermelon. My contribution is this virgin mojito with watermelon and cucumber. 

This mojito is not only refreshing and delicious but healthy too. And mint, lemon and back salt makes this mojito super yummy.

Recipe 


Seedless watermelon cubes – 2 cup 

Cucumber – 1 small peeled and chopped 

Grated ginger – 1/2 teaspoon 

Mint leaves – 1/4 cup 

Lemon juice – 2 tablespoon 

Club soda – 1/2 cup

Black or pink salt – 1/2 teaspoon or to taste 

Black pepper powder – 1/2 teaspoon or to taste 

Mint leaves and lemon wedges for garnishing
Crushed ice optional 

Method 


Combine seedless watermelon cubes, peeled and chopped cucumber, grated ginger, lemon juice and black or pink salt. 

Blend in a mixer blender. Blend until smooth. 

Strain the mixture. 

Add club soda. Taste and adjust salt  pepper and lemon juice if require. You can add sugar or sugar syrup if you want your drink more sweet. 

Pour the mixture into a glass. Add some crushed ice. 

Garnish with mint string, lemon and watermelon wedges. Place a mint leaf in the glass. 

Serve chilled. Enjoy………….