Wednesday 13 November 2013

Recipe of the day: Mutton Curry with potato



Hey foodies! How are you? What’s your plane for the winter? It is my favorite season and I have so many planes! Yeppiii…..
I’m going to share with you a Bengali recipe today, which is perfect for the lunch or dinner in this winter! Try it and share your experiences……


Mutton Curry with potato in Indian Style


Ingredients
 
Mutton: -                                                      500gm.
Potato (medium size):-                                  2 pieces 
Onion (slice in fine pieces):-                         3 pieces 
Ginger paste: -                                             2tablespoon
Garlic paste: -                                              2tablespoon
Tomato (slice in four pieces):-                      1piece
Curd:-                                                           1/2 cup
Red Chili Powder (if you want):-                    1/2teaspoon
Kashmiri red Chili Powder: -                         1 teaspoon
Cumin Powder: -                                            1teaspoon
Coriander Powder: -                                      1teaspoon
Turmeric Powder:-                                        1/2teaspoon
Bay leaves: -                                                 2pieces
Cinnamon sticks: -                                         2pieces
Cloves: -                                                        5-6pieces
Green cardamoms: -                                      3-4pieces
Mustard / Refined Oil:-                                1Cup(150gm)
Sugar: -                                                         1 /5teaspoon
Ghee: -                                                          1teaspoon
Salt: -                                                           to taste


Process:
 

  • Wash the mutton and marinate with curd, all powders, onion, ginger, garlic, ½ of 1cup oil & Salt before cooking for at least 30mins. 
  • Full heat the rest of oil in a heavy bottom pan& fry the potato till brownish and set aside.
  • In the same oil pour in the bay leaves and fry till it smell.
  • Add marinated mutton in it and cook for 5mins.
  • Add ¼ cup water, tomato and sugar in it & stir well. Cover with a lid and cook on slow heat for few minutes
  • When the mutton half cooked, add potatoes and about 150ml of water (or as you want the thickness of curry) and mix well.
  • Cover and let it cook for 10-15 minutes on low flame.
  • Take it off the flame and add coarsely crushed cinnamon, cloves and green cardamom when the potato well cooked.
  • Drizzle spoonful ghee just before serving.
  • Serve hot with Rice or Polao or Roti or Paratha.

* You may use Pressure Cooker. In that case; wait for 3 whistles before add potato and 2 whistles after adding potato.Rest of the recipe remain same.
  



Tips of the day

  1. Always use warm water to mutton; it will increase the taste.
  2. Make a paste with honey, fresh cream of cow-milk and 1-2 drop of lemon-juice and apply to your fresh to get soft and glamorous skin in this winter.


Question of the day

Q3. The name of which spice comes from the French words meaning 'nail of the gillyflower'?
Q4. Fill in the blanks and write the word: C_ _B_ _ E.
Question 1. Ans. Tamil & Telugu. 
2. Ans. CAULIFLOWER.

**Please Note: Many of you didn’t follow T&C properly; please do, otherwise, you will be disqualified. Click here to know the rules: Terms and Conditions.

 Time to say good bye now! Next post will be published on 18th November; till then…..take care and be happy! Namaskar.
 



14 comments:

  1. 1. CLOVE 1the dried flower bud of a tropical tree, used as an aromatic spice.
    (oil of cloves) [mass noun] aromatic analgesic oil extracted from cloves and used medicinally to relieve dental pain.
    2the Indonesian tree from which cloves are obtained.
    Syzygium aromaticum (also called Eugenia caryophyllus), family Myrtaceae
    3 (also clove pink or clove gillyflower) a clove-scented pink which is the original type from which the carnation and other double pinks have been bred.
    Dianthus caryophyllus, family Caryophyllaceae
    Origin:

    Middle English: from Old French clou de girofle, literally 'nail of gillyflower' (from its shape), gillyflower being originally the name of the spice and later applied to the similarly scented pink


    2. ANSWER IS CABBAGE ... YUPPIEEEEEEEEEEEEEE DONE

    ReplyDelete
  2. 1) Cloves. Cloves have a wonderful history in world
    cooking, and like Nutmeg, originally were found on the
    Moluccas. The name 'cloves' comes from the French
    'clou de girofle' or 'nail of the gillyflower'...hence the
    original name for the spice.
    2) Cabbage

    ReplyDelete
  3. Q3. The name of which spice comes from the French words meaning 'nail of the gillyflower'?
    A3. CLOVE
    Q4. Fill in the blanks and write the word: C_ _B_ _ E.
    A4. CABBAGE

    ReplyDelete
  4. answer no.3 : clove

    answer no. 4: cabbage

    ReplyDelete
  5. 1. CLOVE 1the dried flower bud of a tropical tree, used as an aromatic spice.
    (oil of cloves) [mass noun] aromatic analgesic oil extracted from cloves and used medicinally to relieve dental pain.
    2the Indonesian tree from which cloves are obtained.
    Syzygium aromaticum (also called Eugenia caryophyllus), family Myrtaceae
    3 (also clove pink or clove gillyflower) a clove-scented pink which is the original type from which the carnation and other double pinks have been bred.
    Dianthus caryophyllus, family Caryophyllaceae
    Origin:

    Middle English: from Old French clou de girofle, literally 'nail of gillyflower' (from its shape), gillyflower being originally the name of the spice and later applied to the similarly scented pink


    2. ANSWER IS CABBAGE ... YUPPIEEEEEEEEEEEEEE DONE

    ReplyDelete