Gopu Da Dhaba!!

Mutton Curry - Priya Style

noreply@blogger.com (GopuBhai!) — Wed, 03 Nov 2010 08:18:00 +0000

Ingredients:

Boneless Mutton - 1/2 kg
Non Veg Curry Paste ( Priya) - 1 ( or saute onion, garam masala, chillies and grind to paste)
Cinnamon -2
Cloves -2
Bayleaf - 1
Turmeric - 1/2 tsp
Ginger-garlic paste - 1 tsp
Onions - 3 large - chop
Tomatoes - 4 large - chopped
Green chillies - 3-4 chop fine
Cummin ( jeera) - 1 tsp
Corriander ( dhania) powder - 1 tsp
Red chillie powder - 1 tsp
Lime juice
Salt to taste
Oil ( as per requirement)
Curry leaves - few

Take the meat, add the curry paste, chillie powder, salt, lime juice, curd ( optional).
Mix well.

Cover with foil and marinate in the refrigerator for 2 hours.

In a wok, add the oil,
Once heated, add cinnamon,clove,bay leaf and curry leaves'

Add the chopped onions and 1 tsp salt and cook till golden brown.
Now, add turmeric , ginger-garlic paste and chopped green chillies
Saute for a few minutes.
Add chillie powder,cummin and corriander powder
Now, add a little water ( 1/2 glass), cover and simmer for 5 minutes

Once you see oil separate add chopped tomato, cover again and allow to simmer for sometime

Mash the mixture well.

Add the marinated mutton and fry for about 10 mintues..keep mixing to avoid burning..

Add about 300 ml of water and salt to taste.. cover with a well fitting lid

Simmer for 25-30 min.

Check and make sure the mutton is cooked well.

Garnish with corriander and serve...

Kheema Mattar

noreply@blogger.com (GopuBhai!) — Thu, 21 Feb 2008 11:30:00 +0000

One of my favorite dishes excellent to enjoy with Roti/Naan or at breakfast with Pav.

Ingredients:
500 g minced mutton/lamb/beef
1 cup peas-shelled
1 cup grated onions
2 cups chopped tomatoes
3 green chilies chopped
2 tsp ginger garlic paste
2 tsp cumin seeds
1 tsp garam masala
1 tbsp salt
1 tbsp powdered coriander seeds
1/2 tsp turmeric
1/2 tsp powdered red pepper
1/2 tsp powdered black pepper
1 pinch hing (Asafetida)
2 bay leaves
1/2 cup (120 g) ghee
1 tbsp chopped coriander leaves

Preparation:
# Heat Ghee and add hing, cumin seeds. When the seeds splutter, add the garlic ginger paste, onions, bay leaves and the garam masala, and stir-fry, till the fat separates.
# Add the tomatoes and continue to stir-fry till the fat separates once again.
# Add the salt, coriander, turmeric, red and black pepper.
# Add the minced meat and add a cup of water. Simmer the stove at this point.
# Add peas and cook till fat separates and meat is cook.
# Serve with garnish of coriander leaves.

Enjoy!

Cocktail Sausages

noreply@blogger.com (GopuBhai!) — Tue, 19 Feb 2008 18:04:00 +0000

Amazing starter for an evening with cocktails!

Ingredients:
Pork or Mutton Frankfutters - 6
Potatoes - 5 meduim size
Onions - 1 Large or 2 Medium
Fresh Corriander - 1 bunch
Fresh Mint - 1 bunch
Garlic - Finely Chopped 6 pods
Butter - 2 Tbs
Black Pepper - 1 Tsp
Salt - 1 Tsp
Chat masala - 1 Tsp
Fresh Lime - 1

Preparation:
# Thaw sausages completly and cut them in 1 inch pieces.
# Boil potaoes in a cooker with a pinch of salt.
# Take a nonstick vessel and add butter, add garlic finely chopped. Wait till they are golden brown and add onions cut in slices keep stirring it once in a while. Once the onions are light golden brown simmer the stove and add pieces of sausages.
# Keep tossing the Susages for 2 to 3 minutes.
# Add Boiled potaoes cut in cubes.
# Add salt,pepper,chat masala,mint and corriander. Mix it well.
# Squeez a fresh lime from top and serve it in a plate.

Enjoy!

Hyderabadi Kachche Gosht Ki Biryani

noreply@blogger.com (GopuBhai!) — Tue, 19 Feb 2008 17:44:00 +0000

Marination:
Mutton with Bones or Bonesless 1/2 kg

Add to Mutton:
Giner garlic paste - 2 tbs
Shajeera powder - 1 spoon
Cinnamom powder - 1 spoon
Salt according to taste
Red chilly powder - 1/2 small spoon
Turmeric powder - 1 spoon
Dhania powder - 2 tbs spoon
Green chilly paste - 2 tbs spoon
Jeera powder - 2 spoon
Curds thick - 1 1/2 cups
Fresh coriender chopped finely - 1 bunch
Fresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.

Rice:
Basamati rice(soked in water for 1/2 hour) - 1/2 kg ( Add a pinch of Salt)

Ingredients:
Onions cut into think slices – 2 Medium Size
Tez patta (bay leaves) - 4 to 5 leaves
Lavang (cloves) - 5 to 6
Cinnamom sticks (Dal Chinni) - 3
Kali mirchi (Sabuth) - 4 to 5
Elachi (Big) - 2
Pudina (Mint Leaves)chopped - 1 bunch
Milk - 2 tb spoon
Kesar - 1 Pinch
Ghee - 1 1/2 cups

Prepration:
# Heat little ghee in a kadai and fry the the sliced onions till they are dark brown and crisp and keep aside.
# Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes. Make sure it does not cook fully.
# Cook the soked rice till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.
# Rice And Mutton Layers have to put in heavy bottom vessel sprinkle one spoon ghee and chopped pudina leaves between layers.
# Add kesar mixed in milk from top and crisp fried onions.
# Seal the lid of the vessal with doug( atta) and cook is slow flame till biryani is ready
# Serve with raita and boiled eggs.
Enjoy!

Update: I have herd of other versions of the Biryani. Some may argue this is not the way, this is just my way!