Bangalore Muslim Style Mutton Biryani Recipe

If you ask a bengalurean what is his or her comfort food the answer will surely be biryani. The famous bengaluru biryani has a slight sour taste, when cooked with short grain fluffy rice and mutton the taste and texture is amazing.

Ingredients:
750 Grams (Sheep/ Bannur) Mutton
600 to 700 Grams Short Grain Rice Jeeragasamba
1 Large Bangalore Tomato (Roma)
2 Medium Bangalore Natti Tomato
2 Large Onions
5 Green Chilies
5 Sprigs Mint
5 Sprigs Coriander
1/2 Lime
3 Tbsp Yogurt
3 Tbsp Garlic Paste
1 1/2 Tbsp Ginger Paste
1 Tbsp Byadige / Kashmiri Chilly Powder for Color
2 Tbsp Spicy Chilly Powder
1 1/2 Tbsp Coriander Powder
2 Inch Sticks Cinnamon
4 Cloves
4 Cardamoms
1 1/2 Tbsp Coarse Salt
2 Tbsp Ghee
2 Tbsp Oil
Warm Water as required.

Bengaluru Style Mutton Biryani on Youtube English Channel 😊

Prep:

Peel and Wash Onion, 2 Whole Garlic Bulbs, 2 Inch Ginger.

Wash the Tomatoes and slice into coins.

Slice the onions into coins.

Separate the mint and coriander. Wash well and finely chop.

Juice the lime.

Grind the ginger and garlic separately.

Whisk the yogurt.

Boil 5 Cups water.

Wash the mutton and allow the excess moisture to strain in a colander.

Method:

Heat a pressure cooker on medium flame. Add 1 tbsp ghee and oil allow to smoke on low flame.

Add whole spices, cloves, cinnamon and cardamom allow to sputter.

Add the onion and fry till transparent.

Add garlic paste to onions and fry it on low flame till transparent.

Add the tomatoes and fry on low flame. If the tomatoes are taking longer time to cook then cover and cook the tomatoes till tender.

Add the chilly powders, turmeric and coriander powder and fry till tomatoes form a paste.

Add yogurt and stir well make sure to place the flame on low not to burn the masala.

Add mint, coriander and chilies and stir well. Once the curry base has formed add the washed mutton and stir well.

Fry the meat for two minutes on medium flame.

Add 1 tbsp salt and stir well.

Wash the rice thrice and soak the rice for 15 minutes until the mutton is cooked well.

Add 1 cup warm water stir well. Cover,  place a whistle and cook the meat on medium flame for 4 to 5  whistles until the meat is tender and well done.

Remove the mutton from flame allow the pressure to reduce, open the cooker and strain the oil surfaced on the curry and reserve in a bowl.

Add the cooked meat to a heavy bottom pot on medium flame. Stir the curry, strain and add the rice to the meat and stir once.

Add 1/2 Tbsp salt and warm water...for every one glass or cup of rice add two cups warm water, stir.

Allow the rice to cook till 70% done. Stir the rice and meat well top the rice with reserved oil, 1 tbsp ghee and lime juice cover and cook the biryani on low flame for 15 minutes.

Once the biryani is done mix once and serve the Bangalore biryani with raita and salna...Enjoy!

Chicken Tikka Roll Recipe Using Chicken Meat From Meamo

These homemade chicken tikka rolls is so easy and a convenient to prepare and taste exactly like the ones street vendors sell. 

About:

The Bangalore based company is the country’s first e-commerce / online company that is bringing back the traditional way of savoring meat and pioneering the Jhatka method. 

Founded by Sudarshan Boosupalli in 2020 under the Dharmic Vibes Group, the brand currently serves all areas of Bangalore. It will soon start expanding to other cities in the country.

Meamo seeks to cater and nurture a community of discerning meat lovers who are looking to embrace traditional cruelty free meat processing techniques along with great taste and freshness. With focus on 100% Jhatka method of processing meat, they hope to encourage and cultivate a community that enjoys meat while ensuring that animals are spared of any unnecessary pain. The product range includes Poultry, Goat & Sheep, Seafood and Petfood. 

Meamo has a processing plant in Hosur and 9 Distribution Hubs in Bangalore. They have enjoyed a positive growth trajectory with over 3000 customers acquired in 4 months. Their current expansion plans involve going to 5 more Cities and start the aggregator model in Tier 2 cities. The farm to fork model owns the entire back-end supply and cold storage chain ensuring quality control. 

Among the traditional practices they are reviving, the most popular one includes the Turmeric Wash and Clean -Up. Much like in the earlier days, Meamo has an option of unique Turmeric Clean-Up, a process in which the meat is coated in turmeric and thoroughly cleansed. 

Turmeric has proven Ayurvedic benefits and helps kill any bacteria that might be present in the meat and readies the meat perfectly for cooking. Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy. 

They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control.

Chicken Tikka Roll Recipe on Youtube English 😊

Ingredients to Prepare Chicken Tikka Rolls:

Chicken Tikka:

500 Grams Boneless Chicken Tikka Cut Meat From Meamo Meats

1 Tsp Turmeric

1 1/2 Tbsp Spicy Chilly Powder

1 Tsp Curry Powder

1 Tsp Cumin Powder

1 Tsp Garam Masala

1 Tbsp Chicken Tikka Masala

1 Tsp Pepper Powder

1 Tsp Coriander Powder

1 Tsp Chaat Masala

1 Tbsp Mustard Oil

1 Tbsp Ginger and Garlic Paste

1/4 Cup Yogurt

Salt as per taste

1 Tsp Oil

2 Tsp Ghee

Marinate:

Wash and allow the chicken to drain in a colander.

Add the chicken to a mixing bowl followed by all the spice powders, yogurt, mustard oil, ginger and garlic paste and salt as per taste. Massage the marination well in the chicken allow cover and allow to marinate for min 15 to 30 minutes.

Chicken Roll:

5 Pieces Layer Parotta

5 Eggs Raw

2 Onions

1 Tsp Pepper Powder

1 Tsp Chaat Masala

Mint or Plain Mayonnaise 

Mint Chutney

Mint Leaves

Coriander Leaves

1/2 Lime

Salt as required

Oil as required

Prepare mint and coriander chutney while the chicken is marinating.

Prepare layer parotta while the chicken is marinating.

Plain Mayo Recipe Video

Mint Mayo Recipe Video

Prep:

Wash, peel and slice the onions into coins.

Wash the mint and coriander leaves. Finely chop and reserve.

Chop the lime juice and reserve.

Method:

Heat a wok on medium flame add 2 tsp oil and 1 tsp ghee. Gently add the marinated chicken pieces stir well and fry on medium flame for 2minutes on each side.

Dilute the marination with a cup of water and the marination to the chicken cover and cook on low flame till the chicken is tender and cooked.

After the chicken has cooked place the flame and high and roast the chicken on high flame for 2 to 3 minutes. Reserve the chicken in a bowl.

To prepare in over pre heat oven to 400 degree for 20 minutes. Place the setting on 180. Brush the oven tray with oil and ghee. place the chicken pieces and bake for 15 minutes or until well done.

Heat a charcoal on medium flame once its red hot place it in a bowl. Place the charcoal bowl on the chicken tikka. Add few drops ghee and oil on the coal cover and smoke the tikka for 10 minutes.

Once the tikka is smoked, shred into large chunks and reserve.

Heat a wok on medium flame with 2 tsp oil and 1 tsp ghee. 

Add the sliced onion and fry till the onions softens a bit.

Add 1/4 tsp chaat masala, 1/4 tsp pepper powder, 1/4 tsp chilly powder and 1/4 tsp salt and fry the onion.

Add the shredded chicken tikka and fry for a minute. Remove from flame.

Heat a tawa on medium flame with few tsp oil.

Gently fry the layer parotta  on very low flame for 2 minutes on each side.

Whisk an egg, spread the egg on one side of the parotta and flip.  Fry till both side are cooked and reserve in a plate.

Place the parotta in a serving plate. Sprinkle pepper and salt on the egg.

Layer 2 tbsp tikka masala, top with mint chutney, mayo and finely chopped mint and coriander.

Top the tikka with few drops lime juice, chaat masala, pepper and salt. Roll the parotta and serve hot...enjoy!

 

Egg Pulao Recipe

Fluffy and fragrant rice with delicious eggs is a perfect breakfast or can be served for lunch. I like to pair it with, grilled prawns or chicken if, I'm serving egg pulao for lunch.

Egg Pulao Recipe On Youtube English Channel 😊

Ingredients For Egg Pulao:

300 Grams Jeera Rice 

4 Egg

1/4 Cup Potatoes

1/4 Cup Tomatoes

1/4 Cup Onions

5 Green Chilies

3 Sprigs Curry Leaves

5 Sprigs Mint

5 Sprigs Coriander

2 Tbsp Ginger and Garlic Paste
1/4 Cup Yogurt

1/2 Tsp Chicken Tikka Masala

1/4 Tsp Garam Masala

1 Tsp Chilly Powder

1 Tsp Cumin Powder

1 Tsp Pepper Powder

5 Whole Peppercorns

4 Cloves

3 Pods Cardamom

2 Inch Sticks Cinnamon

3 Bayleaves

1 Dried Caper / Marathi Moggu

2 Strands Mace

2 Tbsp Oil

1 Tbsp Ghee

Salt as per taste

Prep:

Add 3 to 4 cups water in a pot bring to boil. Add 2 tbsp coarse salt and stir well.

Place the flame on medium or low and gently slide the raw egg with a spoon in the water. Add the four eggs and boil it for 5 minutes on low flame, remove from flame allow the eggs to sit in the warm water for 5 minutes.

Tap and crack the shell and peel the eggs this is a soft boil egg it may be difficult to peel take time and peel the eggs. Reserve the eggs in a bowl

Peel, wash and finely chop the onion.

Wash and finely chop tomato.

Peel, wash and cube the potatoes.

Wash the coriander and mint leaves finely chop and reserve.

Chop and reserve 1/2 lime

Wash and slit the green chilies

Add yogurt to a bowl and whisk till smooth.

Make slits in the eggs and add the boiled eggs to a bowl. Add yogurt, chilly powder, cumin powder, chicken tikka masala, chilly powder, pepper powder and salt to the egg mix well and marinate for 15 minutes.

Wash the rice thrice and soak it for 15 minutes.

Method:

Heat a heavy bottom pot on medium flame.

Add ghee and oil. Add the whole spices cinnamon, cardamom, mace, cloves, moggu, and pepper to the oil allow to splutter for few seconds.

Place the flame on medium, add finely chopped onion, tomato, chillies, curry leaves and fry till the onions and tomato has softened a bit.

Add the cubed potatoes and fry for a minute.

Add ginger and garlic paste and fry the potatoes till the raw flavor reduces.

Add 1 cup of water and tsp salt or chicken stock cube plus a cup of water stir well, cover and cook on high flame till the potato is tender.

After the potato has cooked add the marinated eggs stir gently cover and cook for tow minutes on low flame. measure and add the water. For 1 cup rice add 1 1/2 cups water.

Drain and add the rice, mint, coriander, and lime juice and salt, stir well.

Bring to rapid boil cover and cook the rice and egg on lowest flame setting for 15 minutes.

Fluff the rice and serve hot with grilled veggies/meats or enjoy the rice and egg with a simple raita.

Lemon Mutton Recipe Using Meamo Meats

Spicy and tender mutton chops packed with lemon flavors pairs well with kushka rice, ghee rice or biryani. For this recipe I have used mutton chops from meamo meats. Where to order Jhatkat meats : https://meamo.in/

Lemon Mutton Recipe on Youtube English 😊

Lemon Mutton Ingredients:

550 Grams Mutton Chops From Meamo Meats 

3 Green Chilies

2 Dried Red Chilies

5 Cloves Garlic 

1/2 Inch Ginger

1 Tbsp Ginger and Garlic Paste

2 Sprigs Curry leaves

1/2 Lime

1 Medium Onion

3 Sprigs Mint Leaves

3 Sprigs Coriander Leaves

1/4 Cup Yogurt 

1/4 Piece Lime rind 

1/2 Tsp Each Curry Powder, Garam Masala, Cumin Powder, Pepper Powder, Coriander Powder

1 Tbsp Red Chilly Powder

1/4 Tsp Turmeric Powder

2 to 3 Drops Lemon Flavor 

2 Tsp Ghee

2 Tsp Oil

1 Tbsp Salt 

About:

The Bangalore based company is the country’s first e-commerce / online company that is bringing back the traditional way of savoring meat and pioneering the Jhatka method. 

Founded by Sudarshan Boosupalli in 2020 under the Dharmic Vibes Group, the brand currently serves all areas of Bangalore. It will soon start expanding to other cities in the country.

Meamo seeks to cater and nurture a community of discerning meat lovers who are looking to embrace traditional cruelty free meat processing techniques along with great taste and freshness. With focus on 100% Jhatka method of processing meat, they hope to encourage and cultivate a community that enjoys meat while ensuring that animals are spared of any unnecessary pain. The product range includes Poultry, Goat & Sheep, Seafood and Petfood. 

Meamo has a processing plant in Hosur and 9 Distribution Hubs in Bangalore. They have enjoyed a positive growth trajectory with over 3000 customers acquired in 4 months. Their current expansion plans involve going to 5 more Cities and start the aggregator model in Tier 2 cities. The farm to fork model owns the entire back-end supply and cold storage chain ensuring quality control. 

Among the traditional practices they are reviving, the most popular one includes the Turmeric Wash and Clean -Up. Much like in the earlier days, Meamo has an option of unique Turmeric Clean-Up, a process in which the meat is coated in turmeric and thoroughly cleansed. Turmeric has proven Ayurvedic benefits and helps kill any bacteria that might be present in the meat and readies the meat perfectly for cooking. Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy. They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control.

Prep:

Peel and wash equal amounts of ginger and garlic grind to form a smooth paste.

Wash the meat well allow it to drain using a colander. Add the washed meat to a mixing bowl. Add yogurt, cumin powder, chilly powder, turmeric powder, pepper powder, curry powder, garam masala and salt to the meat mix well, cover and allow the meat to marinate for 30 minutes.

Peel wash and finely chop onion, 5 cloves garlic, 1/2 inch ginger, chillies, coriander and mint.

Wash and chop lime into half, squeeze the juice and reserve in a bowl. remove all the inner skin chop the lemon rind into thin strips and reserve for garnish.

Method:

Once the meat is well marinated, heat a pressure cooker on medium flame. Add the marinated meat to the pressure cooker and fry for 2 minutes on each side. Fry the meat for 5 to 6 minutes.

Dilute the marination with 1/2 cup water and reserve.

Once the meat has fried add the diluted marination and 1 cup water to the meat.

Cover the pressure cooker, place a whistle and cook the mutton for 4 whistles on high flame till the mutton is tender.

Remove the cooker from stove allow the pressure to reduce. Open the lid check if the mutton is tender and cooked well if not cover and cook for 2 more whistles until tender.

Once the meat is cook open the lid and place it on high flame for excess moisture to evaporate.

After the moisture has evaporate remove the meat from flame. Place a kadai /wok on medium flame, add ghee and oil.

Add finely chopped onion, curry leaves, chilies, ginger, garlic and dried red chilies and fry till the onion turn golden.

Add the cooked meat and fry the meat in the masala for 3 minutes on medium flame.

Add 1/4 tsp salt and 1/4 tsp pepper to the mutton and fry for 3 more minutes.

Place the flame on high and add 1/2 lime juiced toss to coat well. Add few drops lemon flavor, mint and coriander toss for few minutes and serve the lemon mutton hot...Enjoy!

Unboxing Meamo Meats 100% Certified Jhatkat

The Bangalore based company is the country’s first e-commerce / online company that is bringing back the traditional way of savoring meat and pioneering the Jhatka method. 

Founded by Sudarshan Boosupalli in 2020 under the Dharmic Vibes Group, the brand currently serves all areas of Bangalore. It will soon start expanding to other cities in the country.

Meamo seeks to cater and nurture a community of discerning meat lovers who are looking to embrace traditional cruelty free meat processing techniques along with great taste and freshness. With focus on 100% Jhatka method of processing meat, they hope to encourage and cultivate a community that enjoys meat while ensuring that animals are spared of any unnecessary pain. The product range includes Poultry, Goat & Sheep, Seafood and Petfood. 

Meamo has a processing plant in Hosur and 9 Distribution Hubs in Bangalore. They have enjoyed a positive growth trajectory with over 3000 customers acquired in 4 months. Their current expansion plans involve going to 5 more Cities and start the aggregator model in Tier 2 cities. The farm to fork model owns the entire back-end supply and cold storage chain ensuring quality control. 

Among the traditional practices they are reviving, the most popular one includes the Turmeric Wash and Clean -Up. Much like in the earlier days, Meamo has an option of unique Turmeric Clean-Up, a process in which the meat is coated in turmeric and thoroughly cleansed. Turmeric has proven Ayurvedic benefits and helps kill any bacteria that might be present in the meat and readies the meat perfectly for cooking. 

Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy. They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control. 

Among the traditional practices they are reviving, the most popular one includes the Turmeric Wash and Clean -Up. Much like in the earlier days, Meamo has an option of unique Turmeric Clean-Up, a process in which the meat is coated in turmeric and thoroughly cleansed. Turmeric has proven Ayurvedic benefits and helps kill any bacteria that might be present in the meat and readies the meat perfectly for cooking. Meamo does not source the meat from third parties but processes it in a completely controlled state-of-the-art facility owned by them, following all authentic and scientific guidelines. Another secret behind their juicy and fresh meat is the antibiotic residue, hormone and chemical free policy. They also ensure that their poultry feeds only on organic matter. From the moment the meat is processed till it reaches your door, it is handled only by the Meamo team ensuring strict quality and hygiene control.

Where to order Jatkat Meats : https://meamo.in/

Mint Mayonnaise Recipe

Mint mayonnaise enhances the flavor and taste in sandwiches, burgers. Best when topped on café style fries.

Mint Mayonnaise Recipe Video on Youtube 😉

Ingredients:

1 Boiled Potato

1/2 Cup Mint Leaves

1/4 Cup Coriander Leaves

2 Green Chilies

2 Pods Garlic 

1/2 Inch Ginger

4 Tbsp Oil

2 Tsp Vinegar

1/2 Tsp Sugar

1 Tsp Salt

100 ML Fresh Cream

3 Tbsp Milk Powder

Prep:

Separate the mint leaves, wash, drain and reserve.

Separate the coriander leaves, wash, drain and reserve.

Boil the potato, drain, Peel and reserve.

Peel and wash the garlic.

Peel, wash and chop the ginger.

Method:

In a mixer jar add mint leaves, coriander leaves, garlic, ginger, salt and sugar, grind all the ingredients till coarse paste.

Crumble and add the potato to the masala and grind to form a paste.

Add milk powder and grind to form a smooth paste.

Add oil, vinegar and fresh cream and grind to form a smooth paste.

Once all the ingredients are ground pour the mixture in a airtight container which can be refrigerated. 

Refrigerate the mayonnaise for an hour till set and use as required...Enjoy! 

Cheese Vada Pav Recipe

Hot, spicy and cheesy vada pav can be served anytime of the day. Using simple ingredients this dish is packed with flavor and taste.

Cheese Vada pav Recipe on Youtube English 😊

Ingredients for Batter:

1 1/2 Cups Chickpea /Gram Flour / Besan

1/2 Tbsp Red Chilly Powder

1/4 Tsp Asafetida

1 Pinch Cooking Soda

1/4 Tsp Carom Seeds

3 Tsp Hot Oil

Salt as per taste

Ingredients for Cheese Vada:

4 Medium Boiled Potato

1/4 Cup Finely Chopped Onion

1/4 Cup Finely Chopped Coriander

3 Sprigs Curry Leaves Finely Chopped

3 Spicy Green Chilies Finely Chopped

1/2 Tbsp Ginger and Garlic Paste

1/4 Tsp Red Chili Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Asafetida

1/4 Tsp Garam Masala

1/4 Tsp Mustard Seeds

1/4 Tsp Cumin Seeds

1/2 Cup Cheddar and Mozzarella Cheese Cubes

2 Packs Pav Buns

Salt as per taste

Oil for frying

Prep:

Wash and boil 4 medium potatoes till tender, peel and reserve.

Wash, peel and grind equal amount of ginger and garlic.

Wash, peel and finely chop Onion

Separate the coriander and curry leaves and wash it, drain excess moisture pat dry and finely chop.

Wash and reserve the chilies.

Make sure the cheese is chilled for this recipe.

Sift the gram flour thrice and reserve in a mixing bowl.

Prepare Mint Mayo or Mint Chutney ahead of time. Follow the recipe videos for both the dishes.

Coriander and mint chutney recipe video 👍

Mint Mayonnaise Recipe Video 👍

Method to prepare the batter:

Heat 3 Spoons of oil on low flame.

To the sifted gram flour add chili powder, asafoetida, carom seeds, salt and cooking soda.

Add hot oil and mix well. Gradually add water and mix to form a smooth batter.

If we dip a spoon or finger the batter should coat the finger or spoon. the consistency should be slightly thinner than pancake batter.

Once the batter is formed cover and place it in the fridge till use.

Method to prepare the vadas:

Chop the cheddar and mozzarella cheese into tiny bite size cubes, place it in a airtight container refrigerated until use.

Heat a wok on medium flame. Add 2 tsp oil once the oil reaches temperature, add the mustard seeds and cumin seeds, allow it to sputter.

Add finely chopped onion, curry leaves, coriander leaves, chilies, ginger and garlic paste to the onions and fry till the onions turns transparent on low flame.

Add turmeric powder, chili powder, garam masala, cumin powder and salt to the onion and fry for a minute.

Once the masala has fried, crumble and add the potatoes to the masala and fry till the masala is well incorporated in the potatoes.

Fry the potato masala for few minutes. Remove from flame allow it to cool and place it in a airtight container refrigerated for 1 to 2 hours.

Prepare Cheese Vada Pav:

Once the potato, cheese and the batter has chilled, place a wok on medium flame, add oil for frying and place it on low flame till the oil reaches temperature.

Take slightly larger than a lime size potato filling, create a roundel. Gently press in the middle of the roundel and stuff it with cheddar and mozzarella cheese. Cover and create a roundel again and reserve.

 

Prepare a batch of 4 to 5 potato roundels and reserve.

Mix the batter once if needed add water and adjust the salt. Using gentle hands dip the potato in the batter, shake out excess batter and drop it in hot oil.

Fry the potato bonda for 2 minutes on each side until the batter is cooked and starts to turn golden in color.

Make sure to fry the bonda's on medium flame.

Once the bonda has turned golden drain from oil using a slotted spoon and reserve on a plate. Prepare the second batch following same steps.

Heat a tawa on medium flame, slice the pav into half and place it on the tawa. Toast the pav buns for 2 minutes on each side a tablespoon of butter can be used to toast the bread.

Place the pav on a serving plate. Spread mayo or mint chutney on the pav. Place the vada and gently press, grate some cheddar and mozzarella cheese on the vada. Gently press the other half of the bun on the vada and serve the cheese vada pav hot with fried chilies...Enjoy!

Chicken Green Curry Recipe

Green chicken curry pairs well with idiyappams, appams, parotta's, chapatis and ghee rice. We prefer to prepare this curry for breakfast. This is a typical soutindian style curry.

Chicken Green Curry Video Recipe on Youtube English Channel 😀

Green Chicken Curry Recipe:
500 Grams Curry Cut Chicken
2 Cups Coconut Milk
5 Green Chilies
5 Sprigs Coriander Leaves
5 Sprigs Mint Leaves
2 Tbsp Ginger and Garlic Paste
2 Tbsp Coriander Powder
1/2 Tsp Turmeric Powder
2 Inch Cinnamon
4 Cardamoms
4 Cloves
2 Strands Mace
5 Peppercorns
1 Roma / Bangalore Tomato
1 Organic Tomato / Natti / Desi Tomato
1 Large Onion
3 Sprigs Curry Leaves
4 Tbsp Oil
1 Tbsp Coarse Salt / Rock Salt 
1/2 Lime Juiced

Prep:

Grate 2 1/2 cups fresh coconut. Add the coconut to a mixer jar and grind it till smooth we can use warm water to grind the coconut which helps to extract milk faster. Once ground add the coconut to a sieve and gently press to extract the milk.

Reserve the milk in a bowl. Repeat the process adding less water and grind the coconut, try to extract the milk atleast twice.

Wash the chicken twice allow it to drain using a colander.

Separate the mint leaves and coriander from stems and wash it well, drain and reserve.

Separate the curry leaves and wash it well, drain and reserve.

Peel and wash the onion, finely chop the onion and reserve.

Wash the tomatoes and finely chop, reserve.

Wash and slit the green chilies

Peel and wash 1 whole garlic, peel and wash 2 inch piece ginger add both the ginger and garlic to a mixer jar and grind to form a smooth paste.

Method:

Heat a pressure cooker / pressure pan on medium flame. Add 2 tsp oil.

Once the oil reaches temperature, add the chicken along with 1 tbsp ginger and garlic paste and 1/2 tsp turmeric powder.

Fry the chicken on medium flame for 3 to 4 minutes. Add 1 tbsp coarse salt and 1 1/2 cups warm water stir well. Cover the pressure cooker place a whistle and cook the chicken for 2 to 3 whistles until the chicken has cooked til tender. Remove the pressure cooker from flame allow the pressure to reduce and move on to prepare the masala paste.

In a mixerjar add cinnamon, cardamom, cloves, pepper, mace, 1/2 the amount of onion, 1/2 the amount of tomato, 5 curry leaves, washed and reserved mint and coriander, 3 green chilies and 1 tbsp of ginger and garlic paste. Add 2 tsp of water and grind the masala to form a smooth paste.

Heat a wok on medium flame add 2 tbsp oil. Once the oil reaches temperature add the reserve chopped onions, tomato, curry leaves, and slit green chilies fry till the onions turn transparent.

Add coriander powder and 1/4 tsp of turmeric powder and fry the tomatoes for a minute on low flame. Add the ground masala paste and fry it for a minute. Add 1/4 cup water to the masala making sure it doesn't burn stir well.

Open the pressure cooker and check if the chicken has cooked if its hard cover and place a whistle and cook it for 1 more whistle.

If your recooking the chicken make sure to switch off the masala or curry base. 

Add the cooked chicken to the masala and stir well. Allow the chicken to cook in the green masala for 5 to 6 minutes.

Add the coconut milk stir well and allow the chicken to cook in the curry for 3 to 5 minutes until the raw flavor from the coconut has reduced.

Add lime juice to the chicken curry stir it well and serve the green chicken curry hot with parottas...Enjoy!

Pav Bhaji Burger Recipe

Perfect Sunday breakfast or brunch. Butter toasted pav buns, smeared with mint chutney and filled with spicy potato curry. Very satisfying and hearty meal. I enjoy this a lot because it is meatless and budget friendly. 

Pav bhaji Burger Recipe video on Youtube English Channel 😊

Ingredients for Pav Bhaji Burger:

8 Pav Buns / Dinner rolls for 3 

100 Grams Butter

1 Tbsp Kitchen King Masala

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1 Tsp Cumin Seeds

1 Large Onion

3 Boiled, Peeled and Crumbled Potatoes 

1 Tbsp Grated or Crushed Ginger and Garlic  (use equal amount)

1/4 Cup Cooked Green Peas

2 Tbsp Oil

5 Sprigs Coriander and curry leaves

Salt as per taste

We can also use capsicum and carrots in this recipe as per choice. 

We can prepare coriander chutney with coconut or without coconut for this recipe. I prefer my mothers traditional coriander chutney for this recipe. Prepare this chutney ahead of time detail video is posted on my English channel.

Prep: 

Boil 3 medium potatoes.

Peel and crumble the potatoes and reserve in a bowl.

Peel, wash and finely chop the onion.

Separate the coriander leaves, wash twice, drain and finely chop.

Wash and finely chop curry leaves.

Peel and wash equal amount of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste.

Boil the peas in enough water and 1/2 tsp salt. Drain the peas once cooked and reserve.

Prepare Bhaji:

Heat a wok on medium flame.  Add 2 tbsp oil and allow it to reach smoking point.

Place the flame on low and add cumin seeds allow it to sputter for few seconds.

Add ginger and garlic paste fry it for few seconds.

Add finely chopped onion and curry leaves fry until onion turns transparent.

Add asafoetida, chilly powder, kitchen king masala and turmeric powder fry for a minute.

Add peas and 1 cup water along with a tsp of salt allow the masala to boil and reduce.

Once the moisture from the masala has reduced, add the crumbled potatoes and mix well in the masala.

Fry the potatoes in the masala for a minute. Add coriander leaves and fry the potatoes till the moisture has reduced from the masala.

Prepare Pav Burger:

Peel, wash and thinly slice one onion into coins.

Wash and thinly slice one tomato into coins.

Wash and slice 5 to 8 cucumber slices 

Peel and wash raddish into thin coins.

Heat a tawa on medium flame.

Slice the pav buns into half, spread butter on the buns.

Toast the buns on medium flame on both sides for two minutes.

Once the buns are toasted, spread the coriander chutney in a even layer.

Place 2 to 3 tbsp of the potato masala in the middle.

Layer sliced onion, tomato, cucumber and raddish…serve the pav bhaji burger with ketchup...Enjoy!