Life 'n' Such

When Rudaba aunty was visiting us, she made this in front of me, it is pretty easy, one thing to note is that when cooking meats/chicken, it is very very important that the pieces be fryed well!

Ingredients:
about 2 and half lbs meat (1 kg), we made lamb
2 big red onions, sliced and fryed till brown
2-3 cardomom,
about an inch of cinnamon stick,
1 bayleaf,
ginger garlic paste 3 spoons,
corriander (dhania) powder,
red chilli powder,
salt,
tomato paste about 2-3 spoons,
1/2 tsp cinnamon powder,
mace 2 pinches,
garam masala few pinches,
yoghurt 1 cup,
oil for cooking

First fry the onions and keep aside. In the cooking pot (we used pressure cooker, it helps to cook faster). Add some oil, when it heats add the whole spices. Then add the ginger garlic paste, fry for a minute(dont let it burn), then finally add the lamb pieces. Fry well on high flame, taking care, the pieces do not stick to the bottom. Add the salt and the chilli powder to this.

Fry for sometime, then add tomato paste. Mix well. Add the cinnamon and mace powder. Add about a cup of yoghurt, Mix well and fry again for sometime till the oil seperates out (i.e. you see a layer of oil forming on the top)

Add a cup or two of water, and let it cook on slow heat, till the lamb pieces are tender. Sprinkle cinnamon powder on the top.

No Comments | In: Food, Indian, Recipes | | #

Komal Hegde, now Komal Raut… but still the same old…..same old! She is Ms. Perfect, and Ms. Right, and Ms. Know it all, and Ms. I am great…etc etc. She has the cutest little boy called Atharva(i hope I spelled it right! ) We became friends at the enggineering school we attended, Vidyavardhini at Vasai, Mumbai. Haa i just figured that we are decade old friends !

Komal Hegde oops Raut, is a foodie in the truest sense! You just have to hear her talk about it. This is one of her recipes, I remember at times, when she had the craving to eat this, she would go by herself to the restaurant, and eat it!

Ingredients:
vermicilli,
sabja,
rooh afza syrup or any flavored syrups,
milk,
icecream scoops,
nuts for garnish.

First soak the sabja (or follow the directions on the packet), boil the vermicilli as per the directions too. Mix milk, sugar and roohafza. In a long glass, add the milk mix, sabja, and the vermicilli. Then a scoop of icecream and garnish with nuts.

note: per serving, about a spoon of sabja, 2-3 tbsp of vermicilli and about 3/4 glass of milk mix, and a scoop of icecream.

note: subsitute the icecream with kulfi for ‘kulfi falooda’ !

No Comments | In: Dessert, Food, Indian, Recipes | | #