Flame Grilled Mutton Tikka Recipe Using Meamo Boneless Mutton

Preparing mutton tikka on stove top is so easy and convenient. Serve these tikkas as a starter or as side dish. Tender and quality mutton was from meamo meats. Traditionally butchered meat always has good flavor and taste.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

Mutton Tikka Ingredients:
500 Grams Boneless Mutton
1 Tbsp Ginger and Garlic Paste
2 Tbsp Hung Curd
2 Tbsp Green Chilly Paste
1 Tsp Kashmiri Chili Powder
1 Tsp Degi Mirchi
1 Tsp Kitchen King Or Garam Masala
1/4 Tsp Chat Masala
1/4 Tsp Turmeric
1/4 Tsp Pepper Powder
1/4 Tsp Vinegar 
2 Tsp Mustard Oil or Ghee
Salt as per taste

Prep:

To prepare hung yogurt take 1 cup fresh curd. Add the curd to a muslin or cotton cloth tie a knot and hang it on the tap allow all the excess moisture to drain. In roughly 1 hour the hung yogurt will be ready.

Peel, wash and chop, ginger and garlic. Add the cleaned ginger and garlic to a mixer jar and grind to form a smooth paste.

Wash and clean green chilies and add it to a mixer jar, grind to form a smooth paste and reserve.

Wash the mutton twice, drain and reserve.

Marination:

Add the mutton to a mixing bowl. 

Add 1 tbsp ginger and garlic paste, 2 tbsp chilly paste, 2 tbsp hung yogurt, 1 tsp kashmiri red chili powder, 1 tsp degi mirchi powder, 1/4 tsp turmeric powder, 1/4 tsp pepper powder, 1 tsp kitchen king masala, 1/4 tsp chaat masala, 1/4 tsp vinegar, 2 tsp mustard oil and salt as per taste. Massage all the ingredients well in the meat, cover and place it in the fridge for one hour. for best results allow the meat to marinate over night.

Pressure Cook: 

Add the marinated mutton to a pressure cooker and fry it for a minute.

Add 1 cup water stir once, place the lid and whistle. Cook the meat for 3 whistles on high flame or until well done.

Once the meat has cooked remove from flame allow the pressure to release.

Gently release the whistle and open the pressure cooker. Place the cooked meat back on medium flame all excess moisture to evaporate completely.

Once the moisture has evaporated and the masala has coated well on the meat place it in a sir tight container and refrigerate well for 3 hours or over night.

Recipe Video on Youtube 😊

Flame Grill:

Remove the meat from the fridge start to skewer the meat 4 pieces in one skewer.

Place a grill plate on medium flame. Gently place the skewers and flame grill for 2 minutes on each side. Brush ghee and grill for 2 more minutes on each side and serve hot with lime wedges...Enjoy!

Indian Style Mutton Keema Hot Dog Recipe ( Mutton Keema Bun Burger Recipe )

I've grown up eating this dish as burger. Mom would always separate a batch of keema and cook it with basic ingredients, the used to be ultimate. Till date all my cousins and friends who visit us remember this burger and compliment mom. I dont know what spices she used but tweaked the recipe a bit and tried to prepare it close to the ones we had as kids.

Mutton Keema Bun Burger Ingredients:
300 Grams Mutton Keema
2 Tbsp Oil
1 Cup Finely Chopped Onions
2 Tbsp Finely Chopped Mint and Coriander
1 Tbsp Finely Chopped Onions
1 Tsp Finely Chopped Ginger
4 Green Chilies Finely Chopped 
1 Tsp Ginger and Garlic Paste
1/4 Tsp Turmeric Powder
1 Tbsp Chilly Powder
2 Tbsp Coriander Powder 
200 Grams French Fries Ready to fry
1 Tbsp Garam Masala
1 Tsp Pepper Powder
Oil for frying
Salt as per taste

For Burger:
1/4 Cup Finely Chopped Onions
2 Finely Chopped Green Chilies
1 Tsp Parsley
1/4 Cup Grated Cheddar
1/2 Lime
Salt as per taste.

Prep:

Peel, wash and finely chop onions.

Wash and finely chop chilies.

Grate cheese and reserve.

Wash and finely chop mint and coriander.

Peel, wash and finely chop garlic and ginger.

Recipe Video on Youtube 😊

Method:

Heat a wok with oil on medium flame.

Add finely chopped onions and fry for a minute.

Add finely chopped ginger, garlic, mint and coriander to the onions and fry for a minute.

Add finely chopped chilies and ginger garlic paste and fry for a minute.

Once the onions and ingredients have fried, add turmeric, chilly powder and coriander powder and fry for a minute.

Add mutton keema, break and fry till the keema releases moisture.

Add 1/4 cup water and salt as per taste, stir well cover and cook, until well done.

Once the keema has cooked add garam masala and pepper powder stir and mix well, place on medium flame allow excess moisture to evaporate and reserve the keema in a bowl.

Heat a tawa add 2 tbsp oil.

Slice the bun into half. Place the bun on the tawa and toast on both sides.

Place the bun on a serving plate and stuff with keema, finely chopped onions, chilies, coriander and grated cheese, top with more keema place in micro wave for 30 seconds and serve as hot as possible...Enjoy! 

Banana Halwa (Nendran Halwa/ Plaintain Halwa)

Banana Halwa is a nutritious and healthy snack / dessert. We can reheat this halwa for 30 seconds and serve it warm. Banana halwa stores well in a airtight container upto 3 weeks and for a month if refrigerated.

Recipe Video on Youtube 😊

Ingredients:
300 Grams Nendran Banana (Ripe Plantain)
450 Grams Jaggery Cane Sugar
300 ML Coconut Milk
4 Tbsp Sugar
15 Pods Green Cardamom
15 Cashews
15 Almonds
3 Tbsp Melon Seeds
2 Tbsp Corn Flour
3 Tbsp All Purpose Flour
4 to 5 Tbsp Coconut Oil
Pinch Salt

Prep:
To prepare coconut milk heat 2 cups lukewarm water. Clean fresh coconut, peel and chop coconut into tiny pieces.

Add the coconut to a mixer and pulse twice add small amount of Luke warm water and grind to form smooth paste.

Add the ground coconut paste to a sieve squeeze and extract coconut milk. Follow this step and extract coconut milk from one entire coconut. Reuse the ground coconut paste, add it back to the mixerjar grind it with Luke warm water and extract milk second time and reserve.

Chop cashews and almonds.

In a mixer jar add sugar and cardamom grind to form fine powder and reserve.

In a mixer jar peel slice and add the plantain grind to form smooth paste and reserve.

In a wok or heavy bottom pot add the crushed cane sugar, followed by cardamom powder and 1 small glass water stir and melt the jaggery and reserve.

Method:

Heat a heavy bottom pot on medium flame.

Add 2 tbsp coconut oil. Place on low flame, start adding the chopped almonds, cashews and melon seeds fry till light pink, strain and reserve on a plate.

Add the ground banana paste, coconut milk to the pot.

Place a sieve on the pot strain the melted jaggery.

Stir well allow to boil on high flame, place it on medium flame occasionally stir and reduce till stick dough like consistency.

Add corn flour and all purpose flour to a bowl. Add a pinch of salt and water, dilute and prepare a slurry.

Add the slurry to the halwa stir well. Add 2 tbsp coconut oil and stir well. Add fried nuts reserve some for garnish, and stir till well combined.

Once the halwa is thick and starts forming ball consistency, transfer to a plate or desired dish top with reserved fried nuts allow to cool then slice into equal cubes and serve...Enjoy!

Hyacinth beans Paratha (Mochakkai Paratha Recipe)

This mochakkai paratha is never before seen or heard recipe this was my own imagination and creation. Mom and I enjoyed it. Many times i never record the best recipes i create this time i made sure to record whatever the outcome. We peel and hull the hyacinth beans for many recipes I've already posted a detail video how to hull and cook the hyacinth beans. For convenience we get hulled hyacinth beans from store these days to save time and it helps local women to earn extra income.

How to clean and hull hyacinth beans 

Recipe video on youtube english😀

Ingredients to prepare Hyacinth Beans Paratha:

For Filling:

200 Grams Hulled Hyacinth Beans Cooked

100 Grams Beaten Rice / Poha/ Paper Avalakki / Aval 

2 Medium Onion Finely Chopped 

5 Sprigs Coriander leaves Finely chopped 

5 Sprigs Curry Leaves Finely Chopped 

5 Green Chilies 

1 Tbsp Ginger and Garlic paste

1 Tbsp Curry Powder 

1 Tbsp Chaat Masala

3 Tbsp Oil

Salt as per taste

Oil or ghee as required to fry the paratha

Method:

Pre cook the hyacinth beans till tender.

Drain excess moisture allow to cool for 1 hour.

Add the cooked beans to a mixer and grind to form a semi coarse paste.

Peel and finely chop onions. Separate and wash the coriander and curry leaves and finely chop.

Heat a wok on medium flame.heat a wok with 3 tsp oil.

Add the onion followed by ginger and garlic paste fry till onion turns transparent.

Add curry powder and chaat masala and fry till raw flavor reduces.

Add the ground bean paste and fry for few minutes keep stirring occasionally.

Add the beaten rice or poha to a mixer and grind to form a smooth powder.

Add salt to the bean paste and stir once. place on low flame.

Gradually add the ground poha or beaten rice flour, coriander and curry leaves, stir well make sure all the ingredients are well mixed with the bean masala make sure the filling is tight and does not contain any moisture. 

Once cooked we can form shape with bean filling that point remove from flame allow to cool.

For the dough:

2 Cups Whole Wheat Flour

1/4 Tsp Salt

2 Tbsp Oil

Water as required 

Method:

In a mixing bowl add whole wheat flour and salt mix well.

Gradually add water and knead to form a smooth dough.

Add oil Knead for 5 minutes, cover and reserve.

Allow the dough to rest for 15 to 20 minutes.

Prepare Paratha:

Divide the dough into slightly larger than lemon size equal roundels. 

Divide the filling into lime size roundels.

Reserve flour for dusting the surface.

Take a dough roundel gently flatten and place the filling in the middle.

Gather all the edges and form a roundel.

Place the filled roundel on a chapathi stone. Dust the surface and roundel.

With gentle hands roll out the dough into even paratha.

Heat a tawa on medium flame.

Transfer the paratha to tawa and fry for two minutes.

Flip the paratha and fry for another two minutes. Spread one tsp oil on the paratha and fry till golden for minute...remove from flame and serve hot with pickle...Enjoy!

Tapioca Cheese Balls Recipe

I enjoyed freshly harvested tapioca from a local farm. Tried this recipe on my own which turned out excellent...never knew tapioca can be used in cheese balls :)

Recipe video posted on Youtube English Channel 😊

Ingredients:

1 1/2 Cups Tapioca (Peeled, Boiled and Mashed)

3 Tbsp All Purpose Flour (Maida)

2 Tsp Rice Flour

3 Tbsp Milk Powder

Cheddar Cheese Cubes

Salt as per taste 

Oil for frying...

Prep:

Rinse and steam cook the tapioca till soft and tender.

Peel the tapioca and allow to cool.

Using a fine grater or cheese grater, take small pieces of tapioca and start to grate and add it to a bowl.

Once the tapioca is grated knead to form a smooth dough.

Chop the cheddar cheese cubes into quarters.

How to Steam Cook Tapioca Video

Method:

Add rice flour, maida and milk powder to the tapioca, knead and form a smooth dough.

Divide and roll lime size tapioca balls. 

Place cheese in the middle, garther all the edges and roll to form a cheese ball.

Similarly we can also prepare tapioca stick in the same method. We need to take slightly larger than a lime size dough. 

Roll the dough into equal cylinders, place the cheese in the middle, gather all the edges to form a cheese stick and reserve.

Heat enough oil in a wok on medium flame.

Gently drop the tapioca balls one at a time and fry for 2 minutes on each side.

Keep flipping the cheese balls gently to achive golden color.

Drain the cheese balls from oil and reserve on kitchen towel for excess oil to drain.

Similarly fry the cheese sticks.

Serve the tapioca cheese balls hot with choice of sauce...Enjoy!

Mutton Momos Recipe Using Mutton Keema from Meamo Meats

To achive perfect dumpling all you have to do is choose quality meat and ingredients. Traditionally butchered meat has good flavor and soft texture when cooked. Meat never goes dry it's juicy and very tasty. When preparing any dumpling with veggies, meat or fish always make sure to prep all the ingredients (meat marination and dough) a day before, the taste and texture of the dumpling is excellent. These momos store upto 2 weeks frozen, we can reheat and serve with chai. 

Mutton Keema Momos Recipe Video on Youtube English😉

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

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Keema Momos Ingredients:

500 Grams Meamo Mutton Keema

10 Green Chilies

2 Whole Bulbs Garlic Peeled

2 Inch Ginger Peeled

1/2 Tbsp Pepper Powder

1/2 Tbsp Chilly Flakes 

1 Tbsp Soya sauce or 8 to 8 sauce

1/2 Cup Onion

1 Tsp Curry Powder or Garam Masala 

1 Tsp Curry Powder or Momo Masala Powder 

1 Tsp MSG (Ajinomoto)

3 Tbsp Sesame Oil or Groundnut Oil

Salt as per taste

2 Tbsp Each Fresh Green onions and coriander.

Mutton Keema Filling:

Wash the mutton keema in a fine mesh colander, allow to drain and reserve.

Peel and wash garlic, ginger and onions. Roughly chop ginger and onions to grind easily.

Separate lettuce from hard stems, wash thrice and place lettuce leaves in a colander allow to drain.

Remove stems from chilies, wash and reserve.

In a mixer jar pulse and grind the mutton keema in batches and reserve in a bowl.

In the same mixer jar add ginger and garlic and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add chilies and grind to form a smooth paste and reserve in a bowl.

In the same mixer jar add onions and grind to form a smooth paste and reserve.

To the mutton keema start adding all the ground ingredients, onions, chilies, ginger and garlic, followed by chili flakes, pepper powder, salt and soya sauce. Knead and combine all the ingredients in the meat. Cover and allow to marinate for 20 minutes. For best results allow to marinate overnight refrigerated.

 

Dough:

250 Grams Maida (All Purpose Flour) 

1 Tsp Baking Powder 

1 Tbsp Salt

2 Cups Warm Water

2 Tbsp Oil

Knead the Dough:

In a mixing bowl combine the flour, baking powder and salt first.

Add warm water and knead to form a soft dough. 

Add 2 tbsp oil and knead well for few more minutes, cover and allow to rest for 10 minutes.

Once the dough has rested for 10 minutes, knead for few more minutes. Form roundles and dip the roundles in flour. Place on a flat surface and roll to form even rotis.

Using a lid or a cookie cutter cut out the dough into even circles. Place 1/2 Tbsp filling in the middle of cut out circle and fold into half then pinch the edges gently gather both the ends to form a dumpling, pinch and seal the edges, repeat and prepare a dozen of these bite size dumplings and reserve.

Heat a steamer on medium flame once the steam builds, place on low flame. Apply oil to the steamer plate and start placing the dumplings leaving little space. Place the dumplings in the steamer cover and cook for 10 to 15 minutes. 

Once the dumpling has cooked start plating...serve with mayo and green chutney...Enjoy! 

Recipe video link to prepare Spring onion chutney for momo

Recipe video link to prepare Momo Mayonnaise.

Recipe video link to prepare Tomato, onion and garlic chutney

Prawn Uttapam Using Meamo Meats Fresh Water Prawns

Looking for a perfect sunday breakfast? The only thing I would recommend is a good prawn uttapam. For this recipe, I've used fresh water prawns, it's much larger and meatier, when cooked with aromatic spices and ingredients, these prawns absorb all the flavors and the taste is excellent. Make sure not to over cook the prawns as it may turn out to be chewy.

Recipe Video on my Youtube Channel 😉

Prawn Uttapam Ingredients:
250 Grams Meamo Meats Fresh Water Prawns
1 Liter Idly or Dosa Batter
2 Spicy Green Chillies
1 Sprig Curry Leaves
5 Sprigs Spring Onions
2 Onions
1 Tbsp Ginger and Garlic Paste
1/2 Inch Ginger
2 Tbsp Chilli Powder
1/4 Tsp Turmeric Powder
1/2 Tsp Garam Masala
1 Tbsp Salt
1 Tsp Pepper Powder
2 Tbsp Sesame Oil
Oil and Ghee as Required
Half onion to grease the tawa.

To purchase original jhatka meats is a hazel in the city and one must know the right place and way to clean it. At Meamo seafood, poultry, mutton and offals are fresh and traditionally butchered. Quality of meat is fantastic, I can vouch and say this is original jhatka meat from the flavor and taste. 

Meamo meats is 100% certified Jhatka meat, which means painless and cruelty free butchering. Be it goat meat, chicken or fish its hygienically cleaned and washed with turmeric then packaged and shipped to your door. I highly recommend meamo meat it does not contain any smell the meats are fresh and very tasty. Do use the Promo Code Vidya10 to purchase meat as per choice from meamo.

https://meamo.in/

Prep:

Peel, wash and finely chop the onions.

Wash and finely chop chilies

clean, wash and finely chop coriander, curry leaves, and spring onions.

Peel, wash and finely chop ginger.

Wash the prawns twice, drain using a colander and reserve.

Marination:

Add the prawns to a mixing bowl. Add 1 Tbsp chilli powder, 1/4 Tsp turmeric powder, 1/2 Tsp garam masala, massage all the ingredients well in the prawns cover and place it in the fridge for 30 minutes.

Topping:

Heat a wok on medium flame. Add the marinated prawns, 1/2 tsp salt and 1/4 cup water allow to boil and cook on medium flame place on high flame and allow excess moisture to evaporate reserve the prawns in a bowl.

Heat a wok on medium flame, add sesame oil allow to smoke and reach temperature.

Add finely chopped ginger fry for a minute.

Add Half the amount of finely chopped onion followed by finely chopped chilies, curry leaves, spring onions and coriander fry all the ingredients till the onions turn transparent.

Add the cooked prawns, salt, pepper powder and chilly powder toss and fry for a minute and reserve in a bowl.

Prepare Uttapam:

Add salt and cooking soda as per your preference to the dosa batter stir and reserve.

Heat a tawa on medium flame. Once the tawa starts to smoke sprinkle water and rub half onion on the tawa.

Add few drops oil and rub the onion. Place on medium flame. Gently ladle the batter.

Take fist full of finely chopped onion spread it on the uttapam. Take two tbsp full of prawn masala and spread it on the uttapam.

Sprinkle salt. Drizzle 2 tsp oil on the dosa to fry.

Once the uttapam turns golden on one side gently flip and fry till golden on the other side.

Gently flip the uttapam and serve it hot on a serving plate. Serve the uttapam with chutney or ketchup...Enjoy!