Shahi Mushroom Xacuti

Ingredients

• 100gms of Chanterelles mushroom
• 1/4 capsicum finely chopped
• 1 whole onion finely chopped
• 1 whole potato chopped in cubes
• 2 beans
• 1/2 tomato
• 1 long stick of cinnamon 
• 2 tbsp of ginger garlic and cumin paste
• 3 tbsp of cashew paste
• 1/2 cup of milk
• a pinch of garam masala
• 1/2 cup of water
• 1/4 tbsp of turmeric powder
• 1/2 tbsp of red chili powder
• 1/2 tbsp of kasuri methi
• 6tbsp of ghee
• salt and sugar to taste
• coriander for garnish

Procedure

• Chop the mushroom in proper pieces and wash them properly. Heat 3 tbsp of ghee in a frying pan and add the chopped mushroom along with the diced potato, chopped beans and capsicum and stir fry uniformly.
• Fry the ingredients for a while till the diced potatoes turns nicely golden brown in color. Keep aside the fried mushroom along the veggies in a separate plate.
• Heat up the remaining ghee in the same frying pan and then add the cinnamon stick along with the finely chopped onion in it.
• When the onions are nicely fried add the ginger garlic and cumin paste and the chopped tomatoes and nicely cook the contents of the pan. 
• When the spices are nicely cooked add the fried mushroom and veggies to it and mix the spices thoroughly with the veggies.
• Add the cashew paste and the milk to the rest of the ingredients along with red chili powder, turmeric powder and add salt & sugar to taste  . Stir cook the ingredients uniformly and let it simmer for around 4-5 mins.
• The contents will have a thick gravy texture. Add 1/2 cup if water and mix the contents nicely, add the garam masala and kasuri methi and let it simmer for another 10mins.
• Give the content a nice stir and pour some extra (1tbsp) ghee over the dish and sprinkle some coriander as a finishing touch.

**Serve Hot**

**Happy Cooking**

!!**Thank you and keep sharing the taste with your loved ones.**!!

Mutton Haleem (Kolkata Style)

Mutton Haleem (Kolkata Style)

Ingredients

• Mutton pieces: 500gms
• Chana dal: 50gms (½ cup)
• Moog dal: 50gms (½ cup)
• Urad dal: 75gms (¾ cup)
• Dalia: 25gms (¼ cup)
• Onions: 3 large pieces chopped
• Coriander powder: 2 tbsp
• Cumin powder: 2 tbsp
• Red chili powder: 2 tbsp
• Chat masala/ Maggi masala: 2 tbsp
• Garam Masala: 2 tbsp
• Mustard oil: 5 tbsp
• Ghee: 3 tbsp
• Ginger garlic paste: 2 ½ tbsp
• Turmeric powder: 2 tbsp
• Lemon juice: 2 tbsp
• Green chilies: 4-5 pieces sliced from middle
• Salt: According to taste
• Sugar: According to taste

Note: It generally takes around 4-5 hours to slowly cook the lentils and meat together to give the nice tender texture. But cooking at home is not possible to cook for such a long time. So I have gave a twist to the normal cooking procedure.

Procedure

• Wash all the lentils and soak them together in clean water overnight.
• Wash the mutton pieces and add 1 tbsp of salt and turmeric powder to it. Put 3½ cups of water to it and cook it in the pressure cooker for around 15 minutes.
• Drain the water of the lentils and in a separate wok, add around 5 cups of water and boil the lentils mixture for 30mins.
• Once the mutton pieces are semi-cooked then separate the mutton pieces and keep aside the mutton stock in the cooker itself. (We’ll use this stock later)
• And after are lentils are cooked partially drain the excess water and grind the semi-cooked lentils mixture in a grinder to make a fine paste of the lentils.
• In a round stainless steel pot (dechki/handi) add the mustard oil and ghee and heat the oil in medium flame. Then add the mutton pieces to it and sauté for 2-3 minutes.
• To the mutton pieces add the ginger garlic paste, cumin paste, red chili powder, coriander powder and sauté the mixture for around 5-7 minutes.
• Then add the lentils paste to it and add the remaining turmeric powder and chat masala to it. Mix the contents thoroughly in medium flame for another 10 minutes.
• Once the contents get a golden color to it then add the mutton stock to it followed by some salt and sugar as per taste. And cook the mixture for around 40 minutes and keep stirring every 5-7 minutes else the lentils tend to stick to the bottom of the pot.
• After around 40 minutes as it gets a nice consistent texture to it and no excess water is floating, then in a separate frying pan fry the chopped onions till it turns nice brown in color and add it to the haleem and then add the garam masala powder, lemon juice and sliced green chilies to it.
• Stir it for another 8-10 minutes and add a large cube of butter (optional) and cover the pot and switch off the flame.

Serve it hot with roti/ paratha and ya

Eid Mubarak J J J
Thank you for visiting and keep sharing J
!! Happy Cooking !!

Chicken Rezala

Chicken Rezala

Ingredients 

• Chicken :- 750 gm
•  3 medium onion; make a paste of it in a grinder
• Ginger, garlic paste :- 3 tbsp
• Yogurt :- 100gms
• Cashew and poppy seed paste :- 3 tbsp
• Sugar :- 2 tsp
• Salt to taste
• Bay leaves :- 3
• Cloves :-4-5
• Cardamom :-3-4
• Cinnamon :- 2 medium size stick
• A pinch of garam masala powder
• Green chili :- 3-4; finely chopped (optional)
• Dry red chili :- 3-4
• Ghee/ white vegetable oil :- 4 tbsp
• Rose water :- 1 tbsp
• Kewra water :- 6-7 drops

Procedure 

1. Marinade the chicken pieces for around 2 hours with 1 ½ tbsp ginger-garlic paste, 1 tbsp onion paste, 50 gms of yogurt and 1 tbsp of rose water.
2. Heat 4 tbsp ghee/ white vegetable oil in a wok. Then add the cardamoms, cinnamon sticks, cloves, dry red chilies and bay leaves in it.
3. Now add the remaining onion paste and sauté it properly on low heat for around 4-5 minutes.
4. When the mixture starts to get a light brown color add the chopped green chilies and the remaining ginger, garlic paste in it and cook it until the mixtures loses its raw flavor.
5. After it’s done now add the cashew and poppy seed paste onto it followed by rest of the yogurt
   [Beat the yogurt in a bowl along with some water and the sugar so that it gets a nice creamy texture]
6. Now mix the contents properly and sauté it for a minute or two.
7. After that add the marinated chicken, in it and mix it uniformly. And cover the wok with a lid and leave the chicken to simmer for around 15 minutes on low heat.
8. After 15minutes remove the lid, you’ll find the chicken has oozed out its water and nice creamy gravy has formed with oil floating over it.
9. If required you can add extra water in it.
10. When chicken is done and you have your desired consistency of gravy, add a pinch of garam masala and 6-7 drops of kewra water to the dish. Mix well. Lower the flame and cook for another 2-3 minutes. Remove from heat.
11. Rezala is ready to serve. J

Happy Cooking :)
And Keep Visiting for more home made recipes :) 

                            CREAMY LIME CHICKEN

Ingredients

• ·         500gms chicken pieces
• ·         3medium size onions
• ·         1large tomato
• ·         3 small cinnamon stick
• ·         4-5 cloves
• ·         2-3 cardamom
• ·         1-2 bay leaves
• ·         Ginger garlic paste 4tbsp
• ·         Cumin powder ½ tbsp
• ·         Coriander powder ½ tbsp
• ·         Red chili powder 2 tbsp
• ·         Turmeric powder 1 tbsp
• ·         Green chilies 4 whole pieces
• ·         Lemon juice 5 tbsp
• ·         Cashew and poppy seed paste 3 tbsp
• ·         Yoghurt 3 tbsp
• ·         Rose water ½ tbsp
• ·         Butter 1 small cube
• ·         Grated cheese 7-8 tbsp
• ·         Mustard oil 6 tbsp
• ·         Sugar and salt according to taste

Procedure

1. Marinate the chicken piece with pinch of salt 1 tbsp of turmeric and 3 tbsp of lemon and rose water and keep aside for around 30 minutes.
2. Grind the onions and make a paste of it. Heat the mustard oil in a wok. Add the clove, cinnamon, cardamom and bay leaves to it and saute for a while.
3. Add the onion paste and stir so that it doesn’t stick to wok. After around 4-5 minutes on low heat add the ginger garlic paste, cumin, and coriander and red chili powder and mix it well.
4. Make puree of the whole tomato and add it to the mixture in the wok.  And stir for another 5 minutes to cook the spices properly and uniformly.
5. Add the marinated chicken to it and mix uniformly. And let it simmer for another 10minutes.
6. As the chickens starts losing its water add the cashew poppy seed paste and yoghurt to it. And stir it for a while to bring in the aromatic flavor to it.
7. Add the remaining lemon juice to the chicken and put in the green chilies along with salt and sugar according to your taste.
8. Let it simmer for another 10 minutes and just before switching off the flame spread the grated cheese all over the chicken and keep it cover for 3-4 minutes to let the cheese melt a little.
9. Serve with roti / paratha or just reduce the gravy by simmering it for a little more and enjoy the dried creamy lime chicken with chilled beer to beat the scorching heat J

Happy Cooking and keep feeding your loved ones.
Thank you and Keep visiting for more home cooked dishes.