Mutton Sambar Recipe (Military Hotel Style)

Mutton Curry in every state of India is different. The rich and diverse culture is notable in karnataka's cuisine. The combination of spices and cooking method has major influence from Tamilnadu, Andhra Pradesh, Kerala and Maharashtra. 

Mutton Sambar is a popular curry served across military hotels in Tamilnadu and Karnataka. This curry pairs well with ragi muddle, donne biryani, roti, Idli or dosa. 

I purchased curry cut mutton from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and pesticide free. 500 Grams of Premium tender lamb, vacuum sealed and shipped on time. We can choose time slots for our order to be delivered.

Ingredients:
500 Grams Curry Cut Mutton (Freshtohome)
1 Large Onion (1/2 Sliced, 1/2 Finely Chopped)
1 Medium Tomato Diced 
4 Green Chilies 
2 Tbsp Fresh Coconut
5 Sprigs Coriander 
5 Sprigs Mint
5 Sprigs Curry Leaves 
1/2 Lime
10 Pods Garlic
1 Inch Ginger
1 Tsp Tamarind Pulp

1 Tbsp Rasam Powder (Phalada Pure and Sure)
1 Tbsp Coriander Powder 
1/2 Tsp Turmeric Powder
1 Tbsp Chilly Powder

1/2 Tbsp Khus Khus (Poppy Seeds)
1/2 Tbsp Roasted Bengal Gram
1 Inch Cinnamon
4 Cloves 
3 Pods Cardamom
1/2 Tsp Black Pepper Corns
1 Tsp Cumin Seeds
Small Piece Lichen ( Kalpasi)
Salt as per taste
Oil as required...

Method:
Wash the meat pieces twice allow excess moisture to drain using a colander. Spread the meat pieces in a bowl or plate, squeeze 1/2 lime juice and massage the meat. 

Add all the spice powders (rasam, turmeric, chilly and coriander ) massage the meat in the spice powder allow the meat to marinate for 1/2 hour covered on the kitchen counter.

Heat a wok on medium flame with 3 tsp oil. Add the whole spices (cinnamon, cumin, cardamom, cloves, pepper, lichen) allow the spices to splutter.

Add ginger and fry for few seconds. Add khus khus and roasted bengal gram allow to splutter.

Add the sliced onion, garlic, green chilies, tomato, coriander leaves, curry leaves, and mint leaves fry all the ingredients until the onion is brown. 

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Remove the fried masala from flame allow to reach room temperature and add to a mixerjar, grind to form a smooth paste. We can add small amount of water to grind into a smooth paste...reserve.

Heat a pressure pan on medium flame with 3 tbsp oil, add curry leaves and finely chopped onion fry till the onion turns transparent.

Add the marinated meat to the onions fry on medium flame for 2 minutes on each side. Add 1/2 tsp salt and 1 1/2 cups water stir well cover and place a whistle. Cook the meat for 3 to 4 whistles or until the meat is tender.

Once the meat has cooked till tender, add the ground masala paste and 1/2 tsp salt stir and bring to a rapid boil. Do not waste any masala in the mixerjar add water dilute and transfer to the gravy.

Cook and reduce the gravy. Add 1/2 tsp tamarind pulp stir well and boil for another two more minutes once the gravy has reduced the oil will surface to the sides. Garnish with finely chopped mint and coriander...Serve hot...Enjoy :) 

Military Hotel Style Recipes Posted on Vidyascooking

Shivaji Military Hotel Style Donne Biryani

Mutton Paya / Kaal Soup Recipe 

Mutton Keema Gojju Recipe

Mutton Donne Biryani with Fresh Methi Leaves 

Chicken Curry Military Canteen Style

Chicken Semi Dry Military Hotel Style

Chilly Chicken Recipe

Mutton Liver Fry

Product Review: Food Tasting @Nothing But Chicken - 4th Block Koramangala, Bengaluru

I was hosted by Nothing But Chicken for a food tasting session, the outlet is located at 4th block koramangala. I have tried products from nothing but Chicken, this is my second tasting at the outlet.

NBC has multiple stores across Mumbai. What's special about NBC?  The hens/chicken are all from self owned farms from Maharashtra and Chikmagalur. The special feed and antibiotic free meat is what they sell. Customers can pick and choose from different cuts of meats, to signature dishes, marinates, grilled chicken to processed sausages and salamis at an affordable price.

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They also have meal boxes like grilled chicken with mushrooms and veggies, tandoori meal box, mushroom and chicken Biryani, sheeks, wraps and ready to heat in airfryer products over all good selection for office lunch orders. If you want quick bite the ambience is clean and neat. Promotion on zomato is excellent I did utilise to purchase more products from here. 

The lunch box options like sausages, nuggets, burger patty, salami, cold salads and more options are at the location. I highly recommend the cold salads and sheeks for parties and picnics worth every dime. Store also sells variety of  branded noodles, sauces, mayo and marinates. Brown rice pulao and chicken pulao were sold out. Addressing thought of processed food misconception is eradicated they offer all natural products which is cost effective and healthy.

Products Display

Ready to eat meats

Marinated meats, Chicken meat and Sausages 

Eating Area

Kitchen

Chicken Sausage Samples 

I got to taste chicken-vada-pav but healthier version constructed with a masala chicken patty not deep fried sandwiched between whole wheat buns, option of with and without cheese is available, grilled and served with a spicy chilly sauce and mayo.

If  I have to be a critic then the healthy version of vada pav is okay but would also like some onions, tomato and lettuce in the burger it would've enhanced the taste. Options for with and without cheese is available.

Grill Chicken Box

Also tasted the classic sheek, galouti seekh, angara seekh kabab and kakori goli Kabab. Very good starters.

From cold salads I tasted the tandoori chicken salad, triple protein Chicken salad, pesto chicken salad, bistro salad and classic chicken salad everything was good enjoyed.

I liked the pesto chicken salad and the triple protein chicken salad.

I purchased the chicken nuggets and chicken sausages for my parents. Peri Peri Chicken was complimentary. Minimum order should be 250 grams, my bill was 391/- for this purchase. Very good overall selection of meats.

Product review and recipe posted in earlier blog: 

Southindian Style Mutton Kidney Fry Recipe

Delicious southindian style mutton kidney fry is nutritious and very comforting. Best  paired as sidedish for layer parota or meals. We can purchase these premium goat kidneys from Freshtohome.com . They offer fresh halal cut meats, poultry and fish, which is antibiotic and pesticide free.

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Ingredients: 
250 Grams Mutton Kidneys 
1 Medium Onion
1 Medium Tomato
2 Inch Ginger
10 Pods Garlic
5 Sprigs Coriander 
5 Sprigs Curry Leaves 
4 Green Chilies 
2 Dried Red Chilies 

1 Inch Cinnamon
2 Pods Cardamom
4 Cloves 
1/4 Tsp Pepper Corns 
1/4 Tsp Cumin
1/4 Tsp Fennel 
1 Strand Mace 
1 Small Strand Lichen 
1 Star anise 

1 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1/2 Tbsp Pepper Powder

Salt as per taste
Ghee and Oil as required 
Lime Juice, Coriander leaves and Curry Leaves for garnish...

Mutton Kidneys 250 Grams Pack
Vacuum Sealed 
No Preservative
No Chemicals


Prep:
Wash the kidney twice. Gently peel the thin membrane layer on the kidney and discard. Slit into halves wash once more and drain excess water using a colander.

Peel, wash, chop and reserve the onion and tomato. Divide the tomato and onion into equal half for the masala paste and for the curry base.

Heat a wok on medium flame with 2 tbsp oil. Add the whole spices to the oil and allow to splutter. Once the spices stops to splutter add the one half of the onion, tomato, curry leaves, coriander leaves. ginger and garlic. Fry all the ingredients on medium flame.

Add the fried ingredients to a mixerjar and grind to form a smooth paste. Add water to grind the masala to a smooth paste.

Method:
Heat a wok on medium flame, add 2 tbsp ghee and 1 tbsp oil.

Break the dry red chilies into halves and add to the oil along with curry leaves fry for few seconds.

Add the other half of curry leaves, onion and tomato fry till onion turns transparent.

Add the chilly powder, coriander powder and turmeric powder and fry till raw flavors reduce.

Add the ground masala paste to the onion and fry on low flame. Do not waste any ground left over masala in the mixerjar add water dilute and reserve.

Once the oil starts to surface on the sides of the masala, add the cleaned kidneys and fry for a minute. 

Add salt as per taste and the diluted masala water along with 1 1/2 cups water. Stir well add salt as per taste cover and cook until the kidney is tender.

Tip: We can cook the kidney in a pressure cooker till tender and dry the masala curry using a wok. Goat kidney can be tricky to cook if it is not cooked right way then it will remain tough and not edible. 

Once the kidney has cooked and fork tender place on high flame and reduce the masala as per your choice. We can serve this dish semi masala curry or in a dry masala.

I prefer the dry masala as it pairs well with sambar rice or rasam rice. Garnish the kidney with lime juice, freshly chopped coriander, curry leaves and pepper powder and 1/2 tbsp ghee toss and fry it once, serve hot...Enjoy 😉

Real Fruit Slushies Recipe (Mango & Papaya)

Real fruit slushies can be slightly tricky to prepare, provided you follow few steps. My all time favorite thirst quencher and healthy summer treat are slushies. 

Slushies that we get in cafes, juice centers and icecream shops have very less to no fruit and is prepared with just sugar syrup and flavorings. Better to avoid store bought slushies and prepare it your self.

Normally when we tend to buy fruit in bulk it tends to ripen fast and spoil, I normally make use of  all overripe fruits for slushies and smoothies which is not edible it is perfect for such recipes. 

Best fruits for slushies are Mango, Papaya, Watermelon, Strawberry, Lime, Grapes, Kiwi and Oranges. We can also prepare alcohol based slushies following same method. 

Ingredients for Mango and Papaya Slushie:
150 Grams Ripe Papaya
150 Grams Mango (Malika or Banganpalle) 
150 Grams Sugar / Honey or Diet Sugar
250 ML Water

Method: 
Peel, deseed and wash the fruits.

Chop into large chunks.

Add the fruit along with sugar to a mixerjar and grind to form a smooth puree.

Transfer the fruit pulp to a steel container and freeze for 3 to 4 hours.

The fruit pulp will not freeze all the way, use a fork or whisk to break the frozen fruit.

Add water in small portions and stir well. Whisk until the fruit is well combined with water.

Place a cover and freeze it until crystals form.

Using a knife break the crystals and add to a mixer grinder, blend until a even slush is formed.

Serve the slushie right away in a tall tumbler and enjoy...😊

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Papaya is a versatile fruit we can add any natural flavours like rose water or cardamom powder. Papaya can be combined with other fruits for volume and texture in slushies.

 Ingredients for Papaya Slushie:
150 Grams Ripe Papaya
150 Grams Sugar / Honey or Diet Sugar
150 ML Water
We can use Rosewater or Cardamom powder to enhance the flavor

Method: 
Peel, deseed and wash the fruit.

Chop into large chunks.

Add the fruit along with sugar to a mixer jar and grind to form a smooth puree.

Transfer the fruit pulp to a steel container and freeze for 3 to 4 hours.

The fruit pulp will not freeze all the way, use a fork or whisk to break the frozen fruit.

Add water in small portions and stir well. Whisk until the fruit is well combined with water.

Place a cover and freeze it until crystals form.

Using a knife break the crystals and add to a mixer grinder, blend until a even slush is formed.

Serve the slushie right away in a tall tumbler and enjoy...😊

Summer Coolers and Juice Recipes Posted on Vidyascooking

Donuts from MOD - Mantri Square, Malleshwaram

A hot cuppa coffee with dozen donuts, who can say no to this combo. This was a promotional offer for food bloggers, and happen to avail the free donuts and coffee when, I was at mantri mall with my dad. 

MOD (Mad Over Donuts) has always sent me their new launches and upcoming donuts before it hit the market. I have enjoyed all their donuts till date. These are eggless, 100% vegetarian donuts which is very light and easy to digest. 

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Cappuccino

Double dipped chocolate donut for #worldchocolateday this was limited edition only for a week. As mentioned before MOD always sends me their limited edition donuts and festival offering. Thanks to MOD for being so kind and generous. I truly enjoy all their donuts. Must try is tiramisu donut.

Dozen Donuts I chose from the collection 

1. Swrilitup ( KitKat) . . .

2. Chocolate therapy . . .

3. Mocha truffle . . .

4. Brownie crumble . . .

5. Salted caramel . . .

6. Dark knight . . .

7. Rainbow surprise . . .

8. Chocolate decadence . . .

9. Divine crush . . .

10. Hazel dazzle . . .

11. Black & White Bavarian . . . .

12. Krunch Craze . . .

Mad over donuts is conveniently located opposite to inox movie third floor of mantri mall. Highly recommend trying the donuts here. 

Set of 12 Donuts: Approx 800/-

Colourful Vegetable Masala Macaroni Recipe

Masala Macaroni has been a favorite dish at my house for ages. We normally prepare such recipes to clear out excess veggies from the fridge and also help us organize produce for upcoming weeks. 

This dish pairs well with crunchy fried chicken, french fries or potato cheese balls. Perfect dish to prepare and take at potlucks, picnic or pack for school or office lunch box.

We can prepare the vegetable masala and macaroni separately and store it in a sir tight container refrigerated until use. Just before packing the lunch box or before serving we can reheat the veggies and mix the macaroni heat it and serve. 

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Ingredients:
450 Grams Macaroni 
1/4 Cup Each Mixed Vegetables (Spinach, Cauliflower, Capsicum, Carrots, Peas, French Beans, Corn)
1/4 Cup Ketchup
5 Tbsp Chilly Sauce
1 Tbsp Garam Masala
1 Tbsp Chilly Powder
1 Tsp Turmeric Powder
1 1/2 Tbsp Ginger and Garlic Paste
1 Large Onion
1 Large Tomato
1 Cup Tomato Puree
3 Green Chilies
3 Dried Red Chilies 
3 Sprigs Curry Leaves 
1 Tsp Chilly Flakes 
1 Tsp Mixed Italian Herbs
200 Grams Mixed Cheese ( Cheddar and Mozzarella )
3 Tbsp Ghee
2 Tbsp Oil 
Salt as per Taste
Lime Juice. Coriander leaves for garnish...

Method:
For this recipe make sure to clean all the veggies and finely chop.

Pre cook the macaroni as per package directions, drain and reserve. Do not add oil while cooking macaroni as it will not absorb masala.

Heat a heavy bottom pressure cooker or wok on medium flame with ghee and oil. 

Add the finely chopped onions, curry leaves, green chilies, ginger and garlic paste to the oil and fry till onion is transparent.

Break the dry red chilies into half and add to the onion fry for few minutes this enhances the flavor and taste.

Add the dried masala powders, tomato and tomato puree and fry until the tomato has softened.

Add ketchup and chili sauce and cook for few more minutes. Add all the prepped veggies and fry for a minute. I have reserved half the amount of capsicum and sweet corn to add later for added crunch.

Add 1 cup water and salt as per taste to the veggies stir well, cover and cook until the veggies are tender.

Once the veggies have cooked place on high flame to reduce the moisture a bit, the oil will surface on the sides, add the cooked macaroni toss well to coat. Add lime juice and mix well.

Just before serving garnish with easy melting cheese, coriander, italian seasoning and finely chopped coriander...Serve hot with fried chicken...Enjoy 😊

Pasta Recipes posted on Vidyascooking

Double Chicken Macaroni Recipe

Sambar Macaroni Recipe

Macaroni Salad Recipe

Indo Chinese Fusion Creamy Macaroni Recipe

Pasta and Pizza Sauce Recipe

Aloo Bhindi Masala Curry Recipe - Dhaba Style

Dhabas are highway eateries dishing out delicious curries and hot rotis for hungry travelers. These highway restaurants are a favorite spot to relax and enjoy the scenic beauty along with piping hot food. On one of our outing recently, I came across a pure vegetarian dhaba, where they served simple food, there's no menu, just simple homestyle rustic and comforting food. 

The chef had prepared this amazing aloo and bhindi curry for hot phulkas, it was so creamy and delicious with perfect amount of heat and spice, truly comforting. I tried to recreate the same dish but with few adjustments the curry turned out yummy.

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Ingredients:
250 Bhindi (Okra)
1 Large Tomato
1 Large Onion
2 Green Chilies
4 Small Potatoes
1/4 Cup Cream
1 Tbsp Ginger and Garlic Paste
1/4 Cup Yogurt
2 Sprigs Curry Leaves
1 Tsp Cumin Seeds
1 Tsp Chilly Powder
1/2 Tsp Turmeric Powder
1 Tsp Rasam Powder
1 Tsp MDH Kitchen King Masala
1 Tsp Phalada Pure and Sure Rasam Powder
1/4 Tsp Asafoetida
1 Tbsp Coriander Powder
1 Tbsp Oil
1 Tbsp Ghee
Salt as per taste
Finely Chopped Coriander for Garnish...

Prep:
Wash the potato twice, add it to a pressure cooker along with two cups water cover and place a whistle cook on medium flame for 2 whistles = 10 minutes. Remove from flame allow the pressure to release, peel the potatoes and reserve.

Wash the okra well and wipe using a cotton cloth until there is no moisture. Allow to air dry for few minutes.

Chop and discard the stem and tail portion of okra. Chop the okra into one inch pieces and reserve. Whisk and reserve the yogurt. Use fresh yogurt not too sour.

Peel, wash and finely chop the onion, tomato and chilly. Peel and grind 10 pods of garlic and 1 inch ginger and reserve. In a bowl combine all the dry spice powders and reserve.

Method:
Heat a wok on medium flame with 1 tbsp ghee and 1/2 tsp oil. Allow the oil and ghee to reach temperature.

Add the okra to hot oil and ghee, fry for 3 to 5 minutes. Keep tossing the okra and fry till the slimy texture reduces.

Using a slotted spoon drain and reserve the okra on a plate. Add extra 1/2 tsp oil to the remaining oil and ghee allow to reach temperature.

Add the cumin seeds and allow to splutter. Once the cumin seeds stops spluttering, add the dry spice powders (chilly powder, turmeric powder, coriander powder, rasam powder, garam masala and asafoetida) fry for a minute.

Add the chopped onion, curry leaves, tomato, green chilly, ginger and garlic paste, fry all the ingredients or until onion turns transparent and add 1/2 cup water for the masala to cook.

Once the masala cooks well the oil and ghee with separate and surface to the sides, crumble and add potatoes and fried bhindi, stir well.

Add whisked yogurt and 1/2 cup to 1 cup water depending on the amount of gravy you require. Stir well check for salt and add as per your taste stir and cover. Cook the curry until the okra and potato absorb all the masala.

Okra takes hardly 5 to 10 minutes to cook, since we've already fried the okra it should only take 5 minutes for the curry to boil and reduce.

Add 1/2 cup cream once the curry has reduced stir well bring to rapid boil and remove from flame. Garnish with finely chopped coriander and serve hot...Enjoy with hot hot phulkas or laccha paratha some mint chutney, mango pickle and kaccha onion...😉

Bhindi Recipes Posted on Vidyascooking

Bhindi Tawa Fry

Bhindi Pepper Fry

Bhindi Sambar