MUTTON STEW

MUTTON STEW

Ingredients:
Mutton – ½ kg
Ginger – 1 piece
Garlic – 10
Potato – ¼ kg (cut into cubical pieces)
Oil – 100 gm
Cardamom – 3
Clove – 4
Cinnamon – 1
Vinegar – 2 tbsp
Onion – 150 gm
Curry leaves
Green chili – 5
Maida – 2 tsp
Milk of 1 coconut – First milk (as available)
Second milk (3 cups)
Salt to taste

Method:
Heat oil in a pan. Fry ginger, garlic, clove, cinnamon and cardamom. Keep the fried masala aside. In the frying pan heat oil and add maida and meat to it. Fry this well. Add second milk of coconut, curry leaves, vinegar, green chili and salt to it. Cook it well. Once meat is half cooked add fried masala and potatoes to it. Cook it till meat is completely cooked and the gravy becomes thick. Finely add first coconut milk and heat it for 3 minutes keeping the low flame. Remove from heat and serve hot.

MUTTON CURRY

Ingredients:
Mutton – ½ kg
Yoghurt – 1 cup
Red chili powder – ½ tsp
Red chili – 3
Green chili – 2
Ginger – 1 piece
Onion – 250 gm
Tomato – 100 gm
Turmeric powder – ½ tsp
Garlic – 5
Cardamom – 2
Clove – 2
Cinnamon – 1
Curry leaves
Coriander leaves
Water
Oil – 150 gm
Salt to taste

Method:
Clean the meat well. Add salt, turmeric and chili powder to it and mix well. Keep it aside for about 30 minutes. Grind onion, garlic, ginger and green chili and make a paste. Heat cooker and add the paste to it. Fry till it becomes dark green in colour. Add meat to the paste. Fry for 5 minutes. Add cardamom, clove, cinnamon, curry leaves, tomatoes (cut into pieces), yoghurt, red chili and salt to it. Fry till the water gets off. Fry for another 5 minutes. Add sufficient quantity of water and pressure cook it. Once removed from the heat transfer it to a serving bowl. Add coriander leaves.
(This curry can also be prepared using chicken instead of mutton.)

CARROT PURI

Carrot – 150 gm
Wheat flour – ¼ kg
Ghee – 1 tbsp
Warm milk – as per required to prepare dough
Oil – as per required
Salt – as per required

Boil carrot and smash it. In a bowl mix smashed carrot, wheat flour, ghee and salt. Add warm milk little by little and make dough for puri. Make small balls out of this dough and roll out puris from these balls. Heat the frying pan with sufficient quantity of oil and deep fry the puris till they become light brown. Serve hot with pickle.

(Carrots are good for those on diet. It also helps your skin glow, makes your immune system stronger and make you more beautiful than ever. It is also good for eye sight. )

TAPIOCA BONDA

TAPIOCA BONDA

1.Tapioca – ½ kg
2.Onion – 1 (cut into small pieces)
3.Green chili – 2 (cut into small pieces)
4.Coriander leaves – 1 tsp (cut into small pieces)
5.Ginger – a small piece
6.Turmeric powder – ¼ tsp
7.Besan – 1½ tbsp
8.Maida – ½ tsp
9.Oil – as per required
10.Salt – as per required

At first boil tapioca and smash it nicely. In a bowl add 1 tbsp of oil, tapioca, salt and ingredients listed from 2-6. Mix it well. Make lemon size balls of this mixture. In another bowl take gram flour, maida and add salt to it. Add little water bit by bit and mix it with hand to make a batter (neither too thick nor too loose). Dip each ball in the batter and deep fry in the oil till golden brown. Serve hot with chutney or tomato sauce.

Spiced Walnuts

Spiced Walnuts

These sweet and spicy nuts make a perfect pre-meal munch. They can be kept, refrigerated, for up to one week.

* 8 tablespoons (1 stick), unsweetened butter
* 1 cup, light brown sugar
* 1 pound, walnut halves
* 2 tablespoons, ground cinnamon
* 1 teaspoon, ground cardamom
* 1/4 teaspoon, ground cloves

In a medium heavy skillet, combine the butter and sugar, and cook over medium-high heat until the butter and sugar have melted, about 5 minutes.Add the cinnamon, cardamom, and cloves, and cook, stirring, until the ingredients are well blended, about 1 minute. Add the walnuts, and cook, stirring to coat them, for about 2 minutes. Reduce the heat to medium, cover the skillet, and cook until the syrup is reduced, about 5 minutes. Remove the skillet from the burner, and allow the nuts to stand, covered, until cool.

JACKFRUIT CURRY

JACKFRUIT CURRY

Jackfruit - 500 gms
Curd – ½ cup
Cashewnuts (diced) - 50 gms
Turmeric powder – ½ tsp
Cumin seeds – 1 tsp
Black gram – 1 tsp
Peppercorns - 8
Red chilly - 4
Coconut – ½
Few curry leaves
Salt to taste

Grind coconut, red chillies, peppercorns, cumin seeds and black gram into smooth paste. Peel the jackfruit, remove seeds and cut the flesh into small pieces. Deep fry the pieces to a golden colour. Drain and set aside. Beat curd with one cup of water till it becomes smooth. Put the jackfruit in a pan along with beaten curd, turmeric powder, salt and cashewnuts and cook till almost done. Once it is done, remove from fire and set aside. Heat 1 tbsp of coconut oil and put in mustard seeds, when they stop popping pour over the jackfruit. Serve hot with roti or rice.

Recipe For Ginger Beer, A Wonderful Non Alcoholic Beverage

Recipe For Ginger Beer, A Wonderful Non Alcoholic Beverage by: Drew Brown
Ginger beer has a completely different recipe than regular beer, its completely non alcoholic and easy to make, the confusion that people have probably lays in the term beer, its just a common mistake. Ginger beer may be mixed with beer (usually a British ale of some sort) to make one type of shandy. Anyone can make this ginger beer recipe and everyone can drink it, even children. The process involved of making home made ginger beer is quite simple and quick, it is a lot of fun to make even with your (grand)children. really anyone can make this refreshing recipe. There are a lot of ginger beer recipes you can find online but the one we will give you is especially popular What do you need for your own Home Made Ginger Beer Ingredients and Tools: When you plan to make your own home made ginger beer you need the proper tools and ingredients.

For our ginger beer recipe you will need eight pint (plastic) bottles or four quart (plastic) bottles, and bowls where you can make the mixture in.

Basic Ginger Beer Recipe

For this most basic home made ginger beer recipe, the required ingredients are as follows:

- 2 oz. fresh ginger

- 1 tsp. cream of tartar

- 2 lemons

- 1 lb. sugar

- 1 oz. yeast and

- 1 gallon boiling water.

The preparation is easy, yneed to wash the lemons and slice them in thick rings, after that the ginger root should be roughly crushed. Mix the ginger, lemon, sugar and cream of tartar in a large bowl. Pour the boiling water over the top, stir the mixture and let it cool to lukewarm temperature. After that you need to stir in the yeast. You'll need to leave it for 24-48 hours to let the yeast go to work. Once the plastic bottle is very hard, and can't be squeezed, the ginger beer is done. At that time you need to skim off the yeast and the mixture strained. After that your ginger beer can be bottled. Place the bottle in the fridge overnight. This halts the yeast and stops the bottle exploding. Once the ginger beer is chilled, pour it into a glass and enjoy.

When you just follow this simple ginger beer recipe you can't go wrong. Exploding bottles Because of the yeast, ginger beer can be a very aggressive fermenter, it produces high pressure very rapidly. So it is better not to bottle ginger beer in glass bottles. You also should not leave the finished ginger beer in a closed up warm place, because this can result in generating enough pressure to explode the lid of.

This is just one, although very popular, recipe for ginger beer. On the internet or at your favorite brewing supply store you can find many more. Have fun in making this delicious Ginger Beer recipe, and enjoy making it together with your children or grandchildren. Together you can make little changes to make it your personal Ginger Beer recipe.