one step mutton stew...ishtoo made in a jiffy...

Another meat recipe on a largely vegetarian blog . But the good thing is , this recipe can be adapted with just potatoes , paneer or even cauliflowers or bottle guard. Try this quick one step cooking procedure to make any vegetable look like a queen just after a whistle ...the whistle of a pressure cooker that is :-)

The blog has become dormant as a lot of my time and attention is diverted to an exiting event i am preparing for. I am going on a cycling tour from Kullu to Khardung la and back to Leh  , it will be 19 days of grueling routine but great fun to remember for a long time to come. I hope you all would excuse me for irregular postings and lack of my trade mark detailed recipes with step wise instructions....i am posting only quick recipes which are quick to post too :-)

Ingredients are many , the procedure is quick ...just whiz some wet ingredients into a mixie jar to make a paste and dunk into the pressure cooker pan with some whole spices and meat or vegetable , and start laying the table ....your meal will be ready within minutes (cooking time for mutton is 25-30 minutes in pressure cooker but vegetables cook in just 3 minutes after the first whistle) ... chapatis or naan you need to bake or order if you don't want to work in the heat....a crusty bread can solve your dilemma in such times ...

ingredients....
(2-4 servings)
mutton, curry cut, on bone 300 gm
cinnamon stick 2 inches long
black cardamom 2 nos.
green cardamom 4 nos.
cloves 6-7 nos.
shahi jeera 1 tsp
cumin seeds 1 tsp
black pepper corns 2 tsp
bay leaves 2 nos.
whole dry red chillies 3 nos. or more if you like
salt to taste

to be made into a paste ..
fresh curds 1 cup
onion chopped roughly 1.5 cups
ginger chopped roughly 2 tbsp
garlic cloves 5-10 depending on how much garlic you like
melon seeds ( magaz) 1 tbsp.

fresh cream 2 tbsp to finish...

procedure ...

Make a coarse paste of the ingredients listed for it. You can make a very smooth paste if you like your gravy more creamy and smooth.

Dunk in everything except fresh cream into the pressure cooker pan , no need to add water , add salt to taste.

Cover , fit the lid and pressure cook for 25-30 minutes after the first whistle.

Wait till the pressure releases and the pan can be opened on it's own . Add the fresh cream, mix well and serve hot . Your kitchen is aromatic when you do this and the family members will follow you wherever you go ... Or everybody will be on the dining table pronto...

Remove the bay leaves and red chillies before serving and watch the dish being polished off fast , in silence.

There is not added fat into the stew , the fats from the meat and fresh cream make it rich enough and you get a mellow and hot spicy merging of flavors . The meat stays very succulent in this stew.

I normally marinate the meat in ginger garlic paste and 2-3 tbsp of curds and salt n pepper and freeze till it is used , this makes the meat even more flavorful and succulent . Adjust the ingredients accordingly when you marinade the meat like i did...  

You can follow the recipe with unprocessed meat too....this is the one for the time when you want spicy hot but light curry ..in a hurry !!! 

nenua chana daal ...sponge guard and split chickpea , another traditional fair...

Another desi subzi for the summers. Sponge guard is a watery summer vegetable with a sweetish taste that combines very well with chickpeas and mild spicing. The guards have so much water that you don't need to add any additional water to get a gravy if you use fresh guards .

 ingredients...
( 2-4 servings depending on serving size)
sponge guards 400 gm
onion 200 gm
split chickpeas (chana daal) 100-150 gm
green chillies 3-4 or as much you like
finely chopped ginger 2 tsp(optional)
cumin seeds 2 tsp
turmeric powder 2 tsp
salt to taste
mustard oil 1 tbsp

procedure...

Soak the chana daal for 15 minutes or till you clean and chop the vegetables.

Slice the onions and the green chillies ...

Peel and slice the sponge guard too.

Heat oil in a kadai and throw in the cumin seeds. Wait till the cumin splutters and then add the chopped ginger (if using) , the green chillies and as soon as the green chilly wriggles, tip in the sliced onions too....

In the meanwhile microwave the soaked chana daal for 5 minutes or boil in a pan on the other burner.

Fry the onions till they turn lightly pink and a bit shiny...adding salt makes it quicker.

Now add the partly cooked chana daal...

Mix well and add the turmeric powder and salt to taste ...

Add the sliced sponge guards too and mix well .

Cover and cook on low flame till the sponge guards release water and the slices becomes limp and mushy. The chana daal will be done by this time too.

Some people like the sponge guard completely mushed up and the soupy gravy dried up too , but i like the sponge guard greenish and holding their shape . They retain their unique flavor better this way .

This curry is very mildly hot as the green chillies and ginger just give a hint of heat to the otherwise sweetish curry. Sponge guards and onions both lend a nice sweet taste to this curry. The chana daal complements the sweetness well and makes the curry suitable plain boiled rice....recipe for a simple frugal meal.

The curry will be liked with chapatis or parathas too and i usually make a kadai full of this curry so that i can enjoy it with rice and roti both.

How many of you have grown up eating this tori chana daal ki subzi or nenua chana daal  ki subzi as it is called in the eastern parts of Uttar pradesh.