kabargah Kashmiri Lamb chops

When I saw this recipe , it tempted me to try it out. Glad I went ahead and made it, came out so flavorful. Both  me and my husband just loved the dish.

Its basically lamb chops, cooked in milk and spices. And later coated with a yogurt marinade  and shallow fried in  clarified butter ( ghee)
 This  kashmiri recipe called Kabargah, made by Pundit style cooking. This method  of cooking uses more of yogurt,turmeric, and less or no onions, that's what makes this dish more unique! Also spices like cloves, cardamon, , ginger and 
fennel are most commonly used.
Traditionally, they cook these lamb chops in ghee ( clarified butter) though now a days if you are more health conscious you can cook them in olive oil too.
 They are easy to prepare, follow some simple steps and adding  milk, makes them so soft and juicy!!




                                                 

                               

                  

Add Lamb chops to a pan, along with cloves, cinnamon stick, saffron,star anise and black cardamom

Cook on medium heat with milk till chops appear done and milk evaporated

Dip each chop to coat with yogurt marinade prepared 

Add ghee and shallow fry each coated lamb chops

Kabargah

Ingredients
6 to 8 medium size lamb chops approx 2 pounds
1/2 cup milk
Salt to taste
Few strands saffron
2 star anise
1 small cinnamon stick
2 big black cardamon

 For Marinate 
2 tbsp plain  yogurt
Salt to taste
1/4 tsp asafoetida
1/4 tsp turmeric
1 tsp red chili powder
1 tsp fennel powder
1 tsp garam masala
2 tbsp ghee ( clarified butter)

Method:
Heat a pan, add lamb chops, milk, saffron, salt, cinnamon,cardamon,star anise and cook, over medium heat  till the chops appear soft ,and milk has evaporated. Keep aside.
In a bowl, add yogurt,salt, asafoetida, turmeric, red chili powder, fennel powder,garam masala.
Dip each cooked lamb chop in this marinate and coat with yogurt, Heat ghee in a pan and shallow fry these lamb chops till they appear brown and crispy.
Enjoy Kashmiri style lamb chops!

Caramel Custard Pudding

Caramel custard has always been one of my favorite desserts. The custard is baked and the combination with caramelized sugar coating on the top, is simply divine. This dessert has its origin from Roman times and has been popular since with both French and Spanish people.  An elegant dessert and enjoyed world wide.

Ingredients
4 eggs
1 cup whole milk
1/2 tsp vanilla essence
1/2 cup sugar for adding to custard
1/2 cup sugar for caramelizing 




                                                  

Ingredients

Warm milk to Luke warm

Add few drops to caramelize sugar 

Add milk to eggs slowly to avoid curdle

Pour caramelized sugar into ramekins

Bake at 350 F, for 30 minutes and as the tops appear golden brown

Baked custard     

                 

Caramel Custard!!!

Method:
1. In a sauce pan, over low to medium heat , caramelize 1/2 cup sugar, along with few drops of water. As it starts to brown (caramelize), close the burner. Pour equally into 4 ramekins, rotate to evenly coat the bottom of the ramekin cups. Keep aside to cool.
2. Beat  eggs in a bowl, add in vanilla essence and sugar.
Heat milk in a sauce pan for a few minutes. Slowly pour this little warm milk into the beaten eggs mixture, slowly as to avoid curdling. Pour the remaining milk, and form a custard.
3. Fill all 4 ramekins, with this prepared custard. Place these ramekins, into a tray and add 1 cup hot water around the ramekins, carefully.
4. Bake at 350 degrees F for about 20 minutes.After they cool, refrigerate for another 20 to 30 minutes. Then carefully, turn each ramekin upside down, so that the caramelized top shows on top.
5. Serve cold and enjoy every bit :)
An easy to prepare but has a wow factor and all love it!!!

Trifle Pudding

Trifle is an English dessert, prepared with custard milk and cake,  fruits  that are layered. The dessert is very refreshing and a perfect dessert for a party gatherings and just for your own self too. 

Ingredients
1 medium plain sponge cake (store bought)
16 oz  container of cool whip cream ( preferably light )
1 packet raspberry jelly
1 packet ready vanilla pudding mix
1 tsp vanilla extract
1 small can pineapple slices ( in syrup)
1 cup whole milk
1 cup fresh strawberries sliced into halves.
1/2 cup Blue berries (optional)

Trifle Pudding

Method:
1. Using  instructions, given on the pudding mix box, prepare custard by heating 1 cup milk on low to medium heat,add pudding mix contents ,stir continuously for 4 to 5 minutes, until the milk thickens and custard forms. Add 1/4 tspn of vanilla extract. Cool and  refrigerate for an hour.
 2. To prepare Jelly , heat 2 cups of water ,as it begins to boil, lower  heat and start adding  contents from jelly packet,stir and pour into a glass bowl, allow to cool before keeping in the refrigerator to form jelly.

 (You can use a flavour of your choice for Jelly, but since we are using strawberries I thought Raspberry and Strawberry go well)
3. Slice the strawberries, cut the pineapple slices into halves. Layering of Trifle
1.Using a transparent bowl. Place cubed pieces of  cake, arranging to create a layer at the  bottom of the serving dish. Add 2 to 3 spoons of  pineapple juice to sponge cake pieces, will help to  keep them moist. Next add sliced pineapple slices and for next layer add a layer of prepared jelly. 
2. Follow with  a layer of fresh sliced strawberries, to this add a layer of prepared pudding mix. Repeat the layers again by starting with cake cubes . For the top layer, cover with a layer of cool whip,decorate with sliced strawberries.  Allow to refrigerate for an hour before serving. 

Shahi Mutton Biryani

Biryani, is a rice based dish. It is cooked with Chicken or Mutton, and there are spices used in cooking this dish, that add to its taste and make it a very special dish. I prefer to always use Basmati (long grain rice) to prepare biryani.
A favourite dish of the Mughal Emperors and till date is a favourite with all. Biryani is known for its flavour and spices and has a royal look and taste.
There are a few steps but its totally  worth it , as the result is amazing !!!
Ingredients for Marinating Mutton
2 pounds goat mutton (cut in small pieces with bone)
2 tsp plain yoghurt
1 tsp ginger garlic paste
2 to 3 green chillies chopped finely
1 tsp salt
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilie powder
2 tsp ready Shaan mutton biryani masala powder (available in Indian stores)
1/4 cup finely chopped fresh mint leaves

Marinate Mutton pieces

Layering of Biryani

Cooking Biryani

Biryani cooking further in Oven

Mutton Biryani

Mutton Biryani

1. Marinate mutton with all the above ingredients.
 Mix and add 2 tsp store bought Shaan Mutton biryani masala .Add finely chopped mint leaves and fried sliced onions. Mix well and cover to marinate for at least 1 hour.

For Rice
Ingredients
3 cups Basmati long grain rice
3 to 4 cloves
1 cinnamon stick
2 Bay leaves
4 to 5 peppercorns
2 big cardamom
3 to 4 small cardamom
1 tsp salt 

2. Heat water to boil  rice, add  rice and the remaining ingredients. Cook  rice till almost done. Drain and keep aside.

Mutton Gravy
Ingredients 
2 finely sliced onions
1 cup tomato puree
1 tsp salt (can add less salt as the marinated mutton has salt ) 
1 tsp  red chilli powder
1/4 tsp turmeric
1 tsp coriander powder
1 tsp ginger garlic paste
2 to 3 finely chopped green chillies

1. Heat 2 tbsp ghee (clarified butter) add sliced onions,allow to turn golden brown. Next,add ginger garlic paste , add the marinated  mutton, and continue cooking for another 10 to 12 minutes, till mutton appears softer and the oil separates.
 2.Then add tomato, stir for 4 to 5 minutes, season with salt,turmeric,red chilli powder,coriander powder and add 1 cup water and pressure cook for 2 to 3 whistles.

 Layering ( Placing cooked rice and cooked mutton in layers to cook further in the oven)

I like to use a deep baking tray that I bake the rice and serve the biryani in.
1.Grease the tray with very little ghee. Add a layer of cooked rice , followed on top by sliced fried onions and mint leaves. 
2.To this add a layer of cooked mutton along with very little curry, that will help keep this dish moist. Also add few drops of saffron milk.( In 1/4 cup milk, add 5 to 6 strands of pure saffron) Followed by again a layer of rice, and this way repeat the layers. Cover with silver foil and bake in the oven at 350 degrees for about 20 to 30 minutes and enjoy piping hot biryani with yoghurt or just by itself :)))

Chocolate Mousse

Chocolate mousse, a light fluffy dessert,  perfect for entertaining guest and the presentation makes them happy and for chocolate lovers, its hard to resist the indulgence of this light ,fluffy smooth textured dessert.

Ingredients
8 oz semi sweet chocolate chips
1 tspn butter
1/4 cup fresh raspberries for garnish
3/4 cup heavy Whipping  cream
1/4 cup sugar 
1/4 Vanilla extract
1 tspn Fine sugar
4 Eggs , separate the yolks from whites.

Chocolate Mousse

Chocolate Mousse

Method
1. Using a medium size heat proof bowl, over simmering water (double broiler) melt the chocolate chips and butter, over little heat, stirring well till  chocolate appears melted well and smooth.
2. Remove from heat and add in egg yolks one by one carefully incorporating into the melted chocolate, add in 1/4 tspn vanilla extract.
3. In a separate bowl, whisk egg whites to form peaks,adding in 1/4 cup sugar and continue to whisk till  peaks are formed.
4. Gently add in  whisked egg whites into the chocolate mixture.Next  beat the whipping cream with 1 tspn sugar till it gets thickened and forms peak, now gently fold in the whipping cream into the chocolate mixture.
5. Fill the cups (ramekins) about 3/4 th with the  ready chocolate mixture , cover each cup and refrigerate for couple of hours. Serve garnished with dollop of whipped cream , chocolate shavings, or fresh raspberries.

Red velvet cupcakes

Classic red velvet cupcakes frosted with fluffy cream cheese frosting is a favorite of all...Perfect for entertaining and creating a show stopper for guests and children!!! Easy to make and step by step recipe, try it out and be surprised at how easy this recipe is ....

Ingredients:

2 ½ cups all-purpose flour

1/3 cup unsweetened cocoa powder

1 cup buttermilk (at room temperature)

2 large eggs

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ¼ cup sugar

1 tablespoon red food colouring

1 teaspoon vanilla extract

1 teaspoon vinegar

1 stick (3 oz) of unsalted butter

1 cup store bought Cream Cheese Frosting

                                                     

Ingredients

 Ready to  put batter in to Baking  pan 

Just Baked :))

Ready Red velvet cupcakes 

Directions:

    1.   Preheat the oven (350 degrees F). Prepare cupcake pan by lining with paper liners.

    2.  Combine the buttermilk, vanilla extract, red food colouring  and vinegar together in a bowl.

   3.    Sift together the following ingredients in a small bowl: cocoa powder, flour, baking soda, baking powder, and salt.

      4. Using an electric mixer beat together the butter and sugar on medium for 1 minute. Then add the eggs, one at a time, and beat until the ingredients are combined. Turn down the speed to low, and add the dry ingredients and wet ingredients in parts. Mix until the ingredients are combined.

    5.  Using a spoon, scoop the batter into the lined cupcake pan. Fill each cup about halfway with the batter.

     6.  Bake for about 18-20 minutes. To check if cupcakes are ready, insert a toothpick in the centre and check if it comes out clean.

  7.  Cool completely and frost the cupcakes with cream cheese frosting.

    8. Take one cupcake and crumble it. Use these crumbles to garnish the cupcakes.  Makes approximately 24 cup cakes. Preparation time is 20 minutes and Bake time 20 minutes.

Bhel Poori~ Chatpatey snacks

Bhel poori  a savory Indian snack ,its delicious so its enjoyed by all:)) It's ingredients all add up together to make it so colorful and delicious!!! Hope this tempts your taste buds too:)

Bhel Poori

Ingredients:
2 boiled potatoes , peeled and diced small
1 small onion chopped  finely
1 small tomato diced small
2 to 3 green chilies chopped fine
1 bunch fresh green coriander leaves chopped fine
1 packet 250 gm Kurmura
1 packet 100 gm Bhel sev
1 packet of flat bhel pooris
2 tsp oil
1 tsp asafetida (hing)
1 tsp salt
1/2 tsp turmeric
1 lemon juice


Method:
1.Boil potatoes, peel the skin of the potatoes and dice them. Keep aside.
2.In a wok heat oil,add asafetida,add the kurmura,stir with a spoon on low heat, for about 5 to 10 minutes making sure the kurmura don't  burn. Add 1 tsp salt,1/4 tsp turmeric . Mix together  and close burner .Keep aside.




Sweet Tamarind chutney Ingredients
250 gm tamarind deseeded
50 gm dates pitted
100 gm jaggery 
50 gm sugar
1 tsp salt
1 tsp cumin powder
1 tsp red chili powder1/2 tsp chat powder (optional)


Method:

1.Soak the tamarind and dates in 1/2 cup water in a pan and cook over low heat for about 10 minutes till it boils.
2. Strain the tamarind pulp and add in jaggery and  sugar , salt, red chili powder,cumin powder. Mix together and keep aside.


Green chutney Ingredients
1 bunch coriander leaves (wash and clean the coriander leaves)
1 inch ginger piece
3 to 4 green chilies
1 tsp salt
1/2 lemon juice
1/4 cup peanuts
1/4 cup water


1. In a blender, add all the above ingredients and grind for 2 to 3 minutes to form a smooth paste. Pour the ready coriander chutney into a bowl and keep aside.


To assemble Bhel follow these steps:  

1. In a mixing bowl take the kurmura (puff rice).Add in the chopped onions, boiled potatoes,  sev,tomatoes,green chilies, add in approximately 3 tsp green chutney,  2 tbsp of tamarind chutney, stir together and squeeze in 1/2  tsp lemon juice and sprinkle some more sev on top and serve in a plate, garnished with finely chopped coriander.

Julie's event Participation Award:)
http://erivumpuliyumm.blogspot.com/2012/02/ep-series-herbs-spicesevent.html