Mutton Nalli Nihari

Mutton Nalli Nihari

Nalli Nihari  is a National Dish of our neighbor Pakistan. Do you why the recipe calls Nalli Nihari? The word Nihari is derived from the term 'Nihar' which means 'morning after sunrise'. The term ‘Nihari’ is used as a prefix to denote that the curry is usually served as a meal after the Muslim sunrise (Fajr) prayers which is followed by a long rest before going off to the afternoon (Zhuhr) prayers. Traditionally Nihari was cooked overnight and then served to the Kings of Delhi in breakfast after the morning prayers during the Mughal times. Nihari was prepared with either beef or mutton although the leg of lamb is more popularly served today.
Ingredients

Lamb Leg Pieces 750 grams
Nihari Masala 2 tablespoons
Onions sliced 2 medium
Fried onions 2 tablespoons
Salt to taste
Lamb stock 2 cup
Whole wheat flour (atta) 1 tablespoons
Lemon juice 1 teaspoon
Ginger cut into thin strips 1/2 inch piece
Fresh coriander leaves chopped 2 tablespoons for garnishing (optional)

Nihari masala

Nihari masala is nothing but roasted spices(In Bengali it’s call Bhaja Masal- is a unique Bengali spice blend).  To make the nihari masala, dry roast cumin seeds, green and black cardamom, cloves, mace, fennel seeds, black peppercorns, red chillies, cinnamon, poppy seeds, nutmeg, ginger powder and bay leaf in a non-stick pan and Grind the roasted spices along with roasted chana dal powder.

Method

Step 1

Heat the ghee in a deep non-stick pan. Add the onions and sauté till well browned. Add the lamb and two tablespoons nihari masala and sauté for minimum 10 minutes. Add water 8 cups or as required, fried onions and salt. Cook for minimum forty five minutes or till the lamb is soft. Add the mutton stock and the remaining nihari masala and mix well.

Step 2

Mix whole wheat flour with water in a small bowl, ensuring that there are no lumps. Add this to the lamb and continue to simmer till the gravy thickens. Sprinkle the lemon juice, garnish with the ginger strips and coriander leaves and serve hot.

Chicken Chaap

                                                   

Chicken Chaap

Ingredients:

750 gms chicken meat

½  cup oil
200 grms  Hung Curd

1 tsp Grated Ginger

3 tblsp curshed garlic  

1 ½ tsp Mace Powder

1 tsp Black pepper powder

3 tblsp green chillies paste
1 tbsp Red Chili powder

Saffron strand 8-10, rubbed and dissolve in 2-3 tbsp of warm milk

1-2 tsp Lime Juice

½ cup Poppy seeds

Salt to taste

1/3  cup Sugar

1 Tablespoon Garam Masala Powder (Cinnamon, Cardamom, Cloves)

¼ Teaspoon Nutmeg & Mess Powder (Joyetree,Jaifal)

1 Teaspoon Kewra Water

2-3 Drops Mitha Attar

 Methods:

Marination:

At first, clean the Chicken and then make some Slits (a long narrow cut) on it.

Then marinate the chicken with all the Marinated items listed above for at least 3-4 hours in refrigerator.

Cooking: Heat a cooking pan in medium flame and put Ghee, Vegetable Oil. Add fried onion Paste (see notes), Ginger & Garlic Paste, stir them well for 5 mins.

Then put some salt, sugar, red chili powder, turmeric powder and mix them well.

Now add the marinated chicken along with the extra marinated mixture into the pan and cook for 5 mins.

Reduce the flame to low-medium and let the chicken be slow cooked for another 30 minutes. Stir occasionally so that the bottom part doesn't get burned.

Once the chicken is cooked, add ¼ Teaspoon Garam Masala powder,1/4 Teaspoon Nutmeg & Mess powder,1 Teaspoon Kewra Water,1/4 Teaspoon Rose Water, and at last 2-3 drops of Mitha Attar.

Now your yummy and spicy “Chicken Chaap” is ready, serve it with Biriyani/Pulao/Naan or you can also serve it with plain white rice.

Notes

Fried Onion Paste - Cut the Onion in dice shape and fry it in oil with low-medium heat. Once they are transparent blend them in the mixture to make a paste.

This recipe would require more oil/ghee, you can drain excess oil at the end.

Use only ghee to make this more tasty.

Tangy Kadhai Chicken

Tangy Kadhai Chicken

Ingredients:

750grms Chiken
1Tbsp black peppercorns
1 Tbsp fennel (Saunf)
1 cinnamon stick
1 cup oil
2 tsp red chilli powder
2 tsp coriander powder
1 tsp turmeric powder
2 tsp pepper-fennel powder
3 1/2 Tbsp kokam (kudampuli) / Tamarind extract. – I used kudampuli extract.
1 tsp cumin powder
2 tsp ginger-garlic paste
Juice of 1/2 lemon
1 tsp jiggery / Sugar
Salt, to taste
6 small whole onion / 1 big onion diced
1/2 red bell pepper, diced
4 green chilli
Spring onions with greens, to garnish
Ginger, julienne to garnish
Lemon juice, to top

Methods:

Clean, skin, wash and cut chicken into medium sized pieces. Now dry roast black peppercorns, fennel and cinnamon. Grind and pestle.
For the marinade:
In a pan add 2 tsp oil and 2 Tbsp spice paste. Sauté and turn off  the heat. Add red chili powder, coriander powder, salt, turmeric powder, pepper-fennel powder, kudampuli extract, Juice of 1/2 lemon and jiggery. Marinate the chicken with this marinade for   ½  hour.
Now for the stir fry in a pan add oil and add onions, bell peppers and green chili. Sauté for 2 minutes and keep aside.
Again add oil in a pan and sear the marinated chicken from both sides. Add 1-1 1/2 cup water. Cover the pan and cook the chicken for 25-30 minutes. Add the stir fried vegetables. Stir well for 10 minutes and cook for some time and turn off  the heat. Now garnish with spring onions, julienne ginger and lemon juice. Serve with steamed rice or paranthas

Niramish Pathar Jhol ( Veg Mutton Curry)

                      

Niramish Mutton Kasha ( Veg Mutton Curry)

The story of mutton that was cooked without onion and garlic and that is call NIRAMISH MANGSHO (Veg Mutton Curry) in Bengal. The name of the dish is bit funny. Is it not?

Basically the concept of the dish came when an animal is sacrificed in front of Goddess Kali or Durga, or in the name of any deity, it becomes Prasad and therefore any non-veg items like onion and garlic can't be used (Don’t be surprised. Bengalis do consider onion and garlic as non-veg items, not  goat / lamb or any animal after sacrificed) J

 Ingredients:

750 gms Mutton -Patha (small male goat) / Khashir mangsho:
7-8 tblsp oil (mustard oil)
2 & ½  tblsp turmeric powder
1 & ½ tsp red chili powder
1  tblsp Cumin Powder
2  tblsp Coriander Powder
1 cup hung curd
½ cup raw papaya paste
2 &  ½  tblsp ginger paste
Black pepper 8 ( optional) 
Cardamom-3-4 whole pieces
Cinnamon-2-3 small pieces
Bay leaf – 3 pic
Salt to taste
Methods:
Clean  and  wash the mutton pieces. Marinade the mutton with hung curd, ginger and papaya  paste, turmeric, coriander and Cumin powder with the 1 tblsp raw mustard oil and salt for 2 hour.
Peel the skin of the potato and cut the potato in two pieces. Rub the potato with turmeric and salt. Now fry the potato and keep it aside.
Heat up oil in a pan and add bay leaf and dry chili and stir it for some time than add  ginger paste, coriander powder, chili powder, green chili and black pepper and stir it for 3-4 munites. Now add the  marinated mutton pieces and stir fry on a high flame heat up for 8-10 minutes or stir well till mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown. Add the dried up mutton in a pressure cooker and pour in 3cups of water, close the lid and wait for 2 whistle  open the lid and put in the potatoes and again allow 2 more whistles. Add the cardamom / cinnamon powder 10 minutes before the mutton is served.

The dish should have fairly thick gravy when done.  Serve with hot chapatti (Indian flatbread), Naans (tandoor-baked Indian flatbread), sweet polao or plain boiled  rice.
Recipe By : Manna Majumder
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Mutton Rezala

Mutton Rezala

Rezala has very popular and authentic dish originated in Bengal and highly influenced by Mughlai cuisine but it little bit different from other typical Mughlai dishes. Generally made with mutton- ribs or chops  pieces with bones (often seena pieces used) cooked in a very fragrant mild white sauce of medium thin consistency. The secret behind a successful Rezala is the use of cardamom, cinnamon and cloves, the dish is spiced with rose petal powder, jayphal – javitri (nutmeg – mace) powder, shahi mirch powder (white pepper powder) and got contrasted by whole dry red chili. The fat used in the dish is ghee/ clarified butter. Also use Varity of attr (essence) such as kewra water or rose water.
That’s why the dish “Mutton Rrezala” is very royal.
You can also prepare it with chicken, paneer, egg or prawns.

Ingredients:

Mutton 1kg , preferably ribs (I used goat meat, lamb can also be used)

Onion - 1 medium ground into a fine paste

Garlic paste - 1tbsp

Ginger paste - 2tbsp

Plain yogurt - Half cup

Cashew paste - 2tbsp

Ghee / Clarified butter - half cup

Dry whole red chili - 8, 10

Peppercorn - 1tsp

Bay leaf

Saffron - 1/4th tsp.

Milk - 2,3 tbsp

Kewra essence few drops

Salt &  Sugar

Grind the following dry spices into a powder

Black cardamom - 2

Green cardamom - 2,3

Cloves - 5,6

Mace (Javitri) - 1, 2 leaves

Method:

Soak the saffron strands in warm milk and keep aside.

Take a bowl and blend onion paste, ginger garlic paste, cashew paste with yogurt. In a mixing bowl marinate the mutton pieces with yogurt mixture along with salt, sugar and two tsp. of dry spice powder. Let it rest overnight.

In a heavy bottom  pan or pressure cooker heat ghee on a low heat. Temper it with bay leaf. Take out the mutton pieces from the marinade and after shaking off all the excess liquids add the meat pieces to the pan.

Sauté it for about 4-5 mins on medium heat. Now add the marinade slowly and mix well.

Add whole red chilies and peppercorn. Cook it covered on low heat for about 30-40 mins till the meat is tender. During cooking add water if required and stir in between to prevent the meat sticking at the bottom or if you want can cook in pressure cooker for about 2-3 whistles on medium high heat and once the pressure releases and cook it covered till the rest is done.  It Once the mutton is just done add the saffron infused milk along with a few drops of kewra water. Cook for another two mins to mix the flavor of saffron and kewra into the meat. Let it stand for an hour. Serve with naan or paratha.

Dal-Gosht / Mutton Dalcha

                   

Dal-Gosht / Mutton Dalcha

                                 


Dal-Gosht or Mutton Dalcha is a very famous meat curry from  Pakistan!  But now days  this dish is very attractive, delicious and  hit with everybody in Hyderabad & Bangladesh. It is made with mutton, chana dal and a host of spices. You can try with red lentils, kidney beans or soaked Bengal gram or a mixture of all.

Ingredients:
Serves: 5
• 1.5 kg of mutton medium sized pieces
• 2 cups of sliced onions ...
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1/2 tablespoon of cumin paste
• 1.5 teaspoons of turmeric powder
• 1 teaspoon of red chilli powder
• 2 cardamoms
• 2 cinnamon sticks
• 2 bay leaves • 2 tablespoons of vegetable oil
• Salt as needed
• Water as needed
• 1.5 cups of chana dal (Split Bengal gram), soaked for 3 hrs
• Fresh coriander leaves for garnishing

 Method:
 
1. Wash the mutton pieces and mix with sliced onions, ginger, garlic and cumin pastes, turmeric and red chilli powders, cardamoms and cinnamon sticks, bay leaves, oil and salt.
2. Pour the mixture on a heated pressure cooker. Water will come out from the meat as it gets cooked.
3. Add water to the pressure cooker so that the water floats above the meat by 2 inches of depth.
4. Wash the chana dal (Split Bengal gram)and add to the pressure cooker.
5. Put the lid of the pressure cooker. Turn the heat off when the pressure cooker hisses 10 times.
6. Now garnish with coriander leaves and serve hot with paratha

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Mutton Kasha (Bengali style)

Ingredients:
750 gms Mutton -Patha (small male goat) / Khashir mangsho:
7-8 tblsp oil (mustard oil)
2 & ½  tblsp turmeric powder
1 & ½ tsp red chili powder
1 & ½ tblsp Cumin Powder

½ tsp Coriander Powder
1 cup yogurt

3 pic potato (medium size)
1 &  ½  tblsp ginger pest
1 tblsp garlic chopped
2  tblsp garlic pest
1 tblsp onion chopped
3 tblsp onion pest
Cardamom-3-4 whole pieces
Cinnamon-2-3 small pieces
Bay leaf – 3 pic
Salt to taste
Methods:
Clean  and  wash the mutton pieces. Marinade the mutton with ginger and garlic paste, onion pest, turmeric, chili, coriander and Cumin powder with the 1 tblsp raw mustard oil and salt for ½ hour.
Peel the skin of the potato and cut the potato in two pieces. Rub the potato with turmeric and salt. Now fry the potato and keep it aside.
Heat up oil in a pan and add bay leaf, chopped garlic, chopped onion one by one and stir fry until translucent and soft. Now add marinated mutton pieces and beaten yogurt and stir fry on a high flame heat up for 8-10 minutes or stir well till mutton becomes absolutely dry and the oil separates (kashano in Bengali), it will also change color to a darker shade of brown. Add the dried up mutton in a pressure cooker and pour in 3 cups of water, close the lid and wait for 3 whistle  open the lid and put in the potatoes and again allow 2 more whistles. Add the cardamom / cinnamon powder 10 minutes before the mutton is served.
The dish should have fairly thick gravy when done.  Serve with hot Chapattis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled rice.

Aloo(potato) Chicken Curry- Bengali Style

Ingredients:

1 Kg chicken meat

7-8 tblsp oil (mustard oil)
2 & ½  tblsp turmeric powder
1 & ½ tsp red chili powder
1 & ½ tblsp Cumin Powder
1 cup yogurt
3 pic potato (medium size)
1 &  ½  tblsp ginger pest
1 tblsp garlic chopped
2  tblsp garlic pest
1 tblsp onion chopped
4 tblsp onion pest
Cardamom-3-4 whole pieces
Cinnamon-2-3 small pieces
Bay leaf – 3 pic
Salt to taste
Methods:
Clean  skin, wash and cut chicken into medium sized pieces.
Marinade the chicken with ginger and garlic paste, onion pest, turmeric, chili and Cumin powder with the 1 tblsp raw mustard oil and salt for ½ hour.
Peel the skin of the potato and cut the potato in two pieces. Rub the potato with turmeric and salt. Now fry the potato and keep it aside.
Heat up oil in a pan and add bay leaf, chopped garlic , chopped onion one by one and  stir fry until translucent and soft.  Now add chicken pieces and beaten yogurt and stir fry on a high flame heat up for 8-10 minutes. Now is the time to add potato and stir well till oil come out.  Then add enough water to just cover the chicken. Place a lid on the pan and bring to boil. Reduce to medium heat and simmer for 30 minutes or until the chicken is tender. You will need to keep checking on the chicken as it cooks and adding more water if all the water dries up. Stir often to prevent burning.  Add the cardamom / cinnamon powder 10 minutes before the chicken is served.
The dish should have a fairly thick gravy when done.  serve with hot chapattis (Indian flatbread), Naans (tandoor-baked Indian flatbread) or plain boiled  rice.

Methi Chicken (Chicken Curry with Fenugreek Leaves)

Ingredients:
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2 tblsp oil
1 tsp turmeric powder
1/2 tsp red chilli powder
1 cup yogurt
2 cup methi leaves(fresh fenugreek leaves), washed in chopped fine
2 tblsp kasoori methi
1 tblsp ginger chopped
2 tblsp garlic chopped
2 tblsp green chillies chopped
2 cup onion chopped
1 tblsp ginger paste
1 tblsp garlic paste
  salt to taste
Methods:
Clean, skin, wash and cut chicken into medium sized pieces.
Marinade the chicken with ginger and garlic paste for  ½  hour.
Soak fenugreek leaves with hot water and pinch salt and after  10 minutes drain the water properly.
Heat up oil in a pan and  add cut ginger, garlic paste and  stir fry for a minute.
Mix in cut onions and stir fry until translucent and soft.
 Now add , turmeric powder, coriander powder , red chilies powder and kasoori mathi.
Make sure to stir continuously.
Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes. Now is the time to add the fenugreek leaves and stir well.  Add 1/2 a cup of hot water to the pan, stir to mix well, simmer the heat and cover the pan. Cook till the chicken is tender. You will need to keep checking on the chicken as it cooks and adding more water if all the water dries up. Stir often to prevent burning. The dish should have a fairly thick gravy when done.
serve with hot chapattis(Indian flatbread) Naan, (tandoor-baked Indian flatbread) or plain rice.

Chiken Malai Kofta

Ingredients:
300 gms Chicken Kima

2 Tablespoon onion ginger juice                
_1/2 Piece lemon juice
1 Big size onion
2 Piece green chili
2 Tablespoon coriander leaf
1 Piece egg
_1/2 Teaspoon black pepper
_1/2 Teaspoon garam masala powder
1 Tablespoon corn flour
1 Tablespoon Olive oil
_1/2 Teaspoon Cumin Powder
1 Tablespoon Butter
1 Cup cream
1 Teaspoon mustard powder
   Salt & Chili as per test

Instructions:
Marinate the  chicken kima with onion ginger and lemon juice for half an hour and freeze it.
Now heat your pan and sauté the finely chopped onion for a minute.
Take out the kima from freeze and mixed with the sautéed onion, one piece chopped green chili, black pepper, garam masala powder, olive oil, cumin powder corn flour, one egg and salt as per test.
Make kofta and steamed it for 5 minutes of each side in 900 w in micro oven and check the softness.
Gravy: Beat the fresh cream. Now heat the kadai and boil the cream with butter, grated coriander leaf and add mustard powder and salt (as per test).
stir well to mix it thoroughly and cook  for 5 minutes till become thik.
Add kofta and cook it for 2-3 minutes on low heat till the kofats are soft.

Serve hot with Pulow, or Poratha.

Tip: This is thick gravy, adjust chili, pepper to desired spiciness.