Aloo Gosht (Mutton and potato Curry)


Gosht refers to tender meat, cooked for a long time, and used as an ingredient in a number of Middle Eastern cuisine, Central Asian cuisine and cuisine of the Indian subcontinent. The word stems from the Persian word gosht, meaning “meat” or “flesh”, especially that of a goat.

Aloo Gosht (mutton & potato curry) is a spicy meat gravy that has potatoes cooked with lamb or Goat meat in a thick stew. Different parts of India prepare this dish in different ways.

Today I am sharing my own recipe for Aloo Gosht using a pressure cooker and you can check my other non-veg curry Recipes.and at the end do check important notes.

Mutton Curry

Mutton Biryani

ingredients

1 kg mutton(goat meat )

5 tbsp Mustard oil/any cooking oil

2 onion finely chopped

2 tbsp ginger paste

2 tbsp garlic paste

1½ tsp Kashmiri red chilli powder

2 tbsp coriander powder

1 tbsp cumin powder

Whole garam masala

1 tsp black peppercorns

1 tsp Black Cumin Seeds

5-6 green cardamom,

2 sticks cinnamon

Few threads of mace

1-2 Dry Red Chillies

2 tsp Kashmiri red chilli powder

1 tsp Mutton Masala

2-3 Potatoes (Peeled and cut into large chunks )

A handful of cilantro /coriander leaves

Salt to taste

Water for Gravy

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method

Wash and clean mutton and keep aside. Heat 1 tbsp oil in a pressure cooker. Add potatoes and fry until they turn slightly brown. Remove the potatoes on a plate. Add remaining oil and heat put in the whole garam masala. When they start to crackle, put in the chopped onions and fry till they turn golden brown. Add ginger-garlic paste and fry again for about two minutes or till raw smell goes away.

lower heat while adding dry spices powder to prevent it from burning and fry on medium heat till the oil comes up. Now add mutton and cilantro (you can add at the end but my family don’t like in Non-veg food so I always while cooking only)stir fry on a high flame for 2 minutes. Pour in hot water and add salt. Put the lid and cook for 5-6 whistles and turn off the heat and let it release pressure on its own.once pressure release naturally.open the lid carefully as the gravy will be very hot and 

Check mutton, using a fork or spoon does it cook properly and mutton is very tender .add more water if necessary. You can make this as thick or thin as you like (we prefer it a little thicker Check seasoning, adding more salt if necessary.and at last add fry potatoes and cook until the potatoes are very soft but not falling apart. 

Serve it with white steamed rice /roti /paratha or naan Along with Green salad or PIckled onion.

Notes:-

pressure cook this mixture for about 5-6 whistles on high flame depending on your meat quality.

for open pot wait for the mixture to come to a boil, cover the lid, and let it cook for about 45 minutes or so, depending on your meat goat takes longer than lamb.

This gravy is a blend of many different spices and has to be carefully balanced to bring out the flavours the best quality mutton. The mutton pieces should be pink in colour and with bones. Try to use meat from the hind leg of the goat. They are the best to make curries.

You can make the gravy soupy by adding more water to it but my family prefer thick gravy only. You can use a tbsp Badshah brand Nawabi Mutton Masala or( you can skip )in the recipe too for a delicious flavour

If you don’t have a pressure cooker, you can cook this curry in a normal heavy bottom pan. Just that it will take more time for the mutton to get cooked properly.

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Guacamole paratha


Guacamole Paratha Recipe is a quick to make flat bread, that makes a wholesome and delicious breakfast. The creaminess of the Avocado in the paratha is keeps the paratha soft and yet crispy from the outside. You can serve it for breakfast, a quick lunch or even pack it into a kids lunch box

I have shared by Guacamole recipe in my last blog . It has become very popular in Indian kitchens these days. so after eating with tortilla chips ,just get an idea to make something which every Indian like something Yummy & healthy too .check my other paratha recipes

Aloo Paratha

Palak Paratha

So here I am sharing Quick Version of Paratha (called as Indian flatbread)

ingredients

2 cups Whole Wheat Flour

Salt to taste

Guacamole 3-4 tbsp

1 grated carrot (optional)

oil/ghee for cooking

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Method

Take a mixing Bowl add the wheat flour and Guacamole and grated carrot then knead all the ingredients together until it forms a smooth dough. Do not add any water. The moisture in the guacamole will be enough to form the dough.

Cover the bowl and leave it aside for about 30 mins.

Divide the dough in small portions. Roll the portions into balls; flatten them with the palm of your hand. Toss them in flour or apply oil on rolling pin to and roll them out into thin circle.

 

As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls. It is ideal when you can roll out the all portions of dough before you can start cooking them.

Place a skillet on high heat, place the rolled out dough on the skillet. After a few seconds you will notice small air pockets popping out.

At this point flip the paratha and smear about 1/2 a teaspoon of ghee or oil and using a flat spatula and do a light pressing and turning motion to cook to the parathas. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked paratha. Remove from heat and place on a flat plate. Continue the similar process with the remaining rolled out portions.

Serve Avocado Paratha with pickle or Curd or ketchup or pickled onion and enjoy

notes

if in case at the end you feel that the dough is little too dry, add couple of tbsp. of water to bring it together Dough.

Adding Salt to paratha dough ,just be careful as Guacamole also contain Salt.

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Homemade GUACAMOLE


The best guacamole keeps it simple just-ripe avocados, salt, a squeeze of lime, onions, chillies cilantro, Serve it as a dip at your next party or do try with any Mexican food.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help to balance the richness of the avocado. Then if you want, add chopped cilantro, chillies, onion or tomato.

do check my other condiments

INGREDIENTS

2 ripe avocados

1/4 tsp of salt, more to taste

1 tbsp fresh lime juice or lemon juice

2 tbsp to 1/4 cup of minced red

1-2 serrano chillies or any Mexican chillies (stems and seeds removed) minced or to taste

2 tablespoons cilantro (leaves and tender stems), finely chopped

Tortilla chips, to serve

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METHOD

Cut the avocado, remove flesh Cut the avocados in half. Remove the pit. scoop out the flesh with a spoon. Place in a bowl.

Using a fork, roughly mash the avocado. (i prefer smooth, one can leave it Chunky as Prefer)

Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. Add the chopped onion, cilantro, and chillies. 

Start with this recipe and adjust ingredients to your taste.

Serve immediately with tortilla chips.

 

Tips How to check if Avocados are good or Bad

Always use ripe avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and tasteless. Too ripe and the taste will be not good

gently pressing the outside of the avocado if you are not able to press, the avocado is not ripe yet and will not taste good.

if you are able to press it means, the avocado is ripe and you can see the green from stem side.

if you able to press and it’s really soft and brown from stem side then avocado may be past ripe and not good. In this case, a taste test first before using.

 

if making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.

The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Chillies (jalapeños, serranos) vary individually in their hotness. So, start with a half of one chilli pepper and add to the guacamole to your desired degree of hotness.

 

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eggless tres leches cake


Tres leches literally means, “three kinds of milk”  and tres leches cake is an ultra-light sponge cake soaked in a sweet milk mixture. Tres leches cake is a popular cake in Mexico and Latin America.

On September 15, it’s my 39th birthday and day is Tuesday when I don’t eat anything made of eggs so it’s an eggless cake, I have replaced the egg with Sour cream and trust me it tastes as good as the cake baked using an egg.

Tres Leches Cake

Pineapple cake with whipped cream Frosting

French Vanilla Cake with whipped cream frosting

Chocolate cake with whipped cream cheese Frosting

and many more recipes of cakes

My family favorite cake is Tres Leches, a butter cake soaked in three kinds of milk. This cake is made with three layers: Cake, filling and topping.

Ingredients

1 package yellow or white Cake mix

1/2 cup Sour cream

Fillings

1 can (14 ounces) sweetened condensed milk

1 can (12 ounces) evaporated milk

1 cup heavy whipping cream

Toppings

Whipped Cream

1 cup heavy whipping cream

3 tablespoons confectioners’ sugar

1 teaspoon vanilla extract

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Method

Preheat oven to 350°. Grease a 13×9-in. baking pan. In a large bowl, combine cake mix and read instruction behind the box and Follow it.

Transfer to prepared pan. Bake 30-35 minutes or until a toothpick inserted in centre comes out clean.

Cool in pan on a wire rack 20 minutes.

In a 4-cup measuring cup, whisk topping ingredients until blended. Using a skewer, generously poke holes in the top of warm cake

Pour milk mixture slowly over cake, filling holes. Cool 30 minutes longer. Refrigerate, covered, at least 4 hours or overnight.

In a bowl using a hand mixer or stand mixer, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form.

 

Spread over cake and smooth

or fill a piping bag and decorate using any nozzle. Be sure and keep cake refrigerated and Enjoy.

close look of a cake.

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Personal Greek Pita Pizza(in a airfryer)


A quick, easy, and flavorful indian -style pizza, made with pita bread and topped with a Homemade Paneer and veggies. personal pizzas with greek pita. Topped with a good quality jarred pizza sauce, shredded cheese, marinated paneer and lot of veggies. my family love it.

ingredients

3-4 Greek pita

2 tbsp jarred pizza sauce

2 tbsp shredded pizza cheese or shredded Mozzarella or as you like

Paneer Cubes 10-12

onion medium Cube size

Bell pepper cube (yellow, red, green)

tikka masala 1 tbsp

Italian seasoning 1 tsp (optional)

red chilli flakes (optional)

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method

Marinate paneer cubes in Tikka masala for an hour.

meanwhile chopped veggies and cut in cubes or sliced

Making your own homemade pizza couldn’t be any quicker or easier! It’s just 10 minutes to build and cook this pita pizza, so there’s no reason not to try it! Spray the inside of the air fryer basket with non-stick cooking spray.

on top of pita apply pizza sauce and arrange veggies and marinated paneer and sprinkle Italian seasoning and red chilli flakes (optional)

put carefully pizza in air fryer and Topped it with cheese.

 

Cook the pita pizza in the air fryer at 400F for 5 minutes or till cheese melt

Notes

If you haven’t yet cooked pizza in your air fryer, you need to try it! The crust is so wonderfully crispy and light and cheese and tomato sauce meld together so perfectly. I promise you, you won’t be disappointed!

It’s also so quick! Just 5-6 minutes cook time, what’s not to love! If you don’t have an air fryer, you can bake these in the oven at 400F for around 10 minutes.

I have used a round white pita bread that fits right in the air fryer basket. I find the white pita gets really nice and crispy, but you can use whole grain one also.

 

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Homemade Paneer


It is the simplest cheese to make at home. Unlike other cheeses, it needs no special equipment or complicated technique. vinegar, a piece of muslin cloth and a strainer. everyday kitchen stuff is all that one needs to turn out the delicious paneer in a matter of minutes.

do check my other paneer recipes 

Paneer Sandwich 

Paneer Bhurji 

Grilled Paneer 

Paneer Magaz Masala

Matar Paneer

Paneer Butter Masala

Malai Kofta

ingredients

3-litre full cream milk

300 ml cream

120 ml or 8 tbsp vinegar

ice

recipe Courtesy @chefharpalsokhi

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Method

Step by step

Bring three-litre of milk to boil. once it boils turn off flame Immediately.

add vinegar and stir slowly till the milk curdles and separates from the whey.

Add ice so it stops cooking and paneer will be soft.

Drain that Split milk(Cheese) in a Dish cover with a muslin cloth or cheesecloth.

wash with fresh water to remove tanginess of paneer.

Dip the cloth in chilled water so that it cools down completely. Squeeze out the water again.

Place the paneer under a heavyweight so that all the water drains away and the paneer sets in a block.

after 2 hours or Until all water Drained, Paneer is ready to use.

note: for every litre of milk use 100 ml of Cream

keep extra vinegar with you if milk doesn’t split use it.

 

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quick idli bites


Idli Bites-Super soft and spongy idlis coated in spicy and tasty masala and tempered with mustard and curry leaves coated with few spices and it really tastes yum.

do check my recipe on how to make Soft Idli and serve with Green Coconut Chutney or Peanut Chutney or coconut chutney.

Here in the United States, no one discards leftover food so I always do make something new recipe with my leftover food and even my husband told me I can develop a new recipe with any leftover food either its a snack or desserts.

Normally in South India, they use chutney podi and leftover idlis to make the podi idli or masala coated idlis but tweak the recipe and use the simple basic spices, onion slices and just little bit red chilli powder and tomato chilli ketchup for some tanginess and trust me it really taste yummy.

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ingredients

15-16 idlis

2-3 tablespoon extra virgin olive oil or ghee

1 tsp red chilli powder(to taste)

1 tbsp tomato chilli ketchup

1 tsp mustard seeds

few curry leaves

1 sliced onion

salt to taste

Method

Cut the idlis into four, six or eight equal parts depending upon the size of your idlis. Heat oil in a pan and add mustard seeds and curry leaves let it crackle .add sliced onion and saute till it becomes translucent add red chilli powder, ketchup and salt to taste. Add the sliced idlis into the pan and mix gently to coat the idlis in the masala.

Remove from heat and serve with your favourite chutney

NOTES

Adjust the spices as per your taste and preferences.

 

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INSTANT POT CHOLE MASALA


This one-pot recipe for the authentic Chana Masala /CHOLE /CHICKPEAS can be made in the Instant Pot or stovetop Pressure Cooker. Chole Masala

Chole with bhatura is a popular combo but my daughter prefers with Jeera rice. Chole Masala is such a delicious and healthy dish. Chickpeas take very long to cook, hence they are perfect for pressure cooking.

Ingredients

1 cup chickpeas(soaked in water overnight)

4 tbsp Mustard Oil  or any cooking oil

2 Bay Leaves

3-4 Green Cardamom 

1 big Cardamom

1 Cinnamon Stick 

1 Big Onion finely chopped

1 tbsp Ginger garlic chilli paste(8 garlic /1″ ginger /2-3 green chilli)

2 Tomatoes Finely chopped

1 tbsp Chana Masala

Salt to taste

1 tsp Turmeric powder

1-2  tsp Red Chilli powder or to taste

1 tbsp Coriander powder

a handful of cilantro /coriander leaves

1 tsp Ghee (Clarified butter)

1 tsp Garam masala 

water 3 cup

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step by step method

Turn on Instant pot on Saute mode once its display hot add oil then once oil heat & smoke then add dry spices.

then add chopped onion and saute till it turns translucent

once onion becomes translucent add ginger garlic chilli paste and cook till raw aroma goes away

add all dry spices Turmeric powder Red Chilli powder Coriander powder and Chana Masala and saute.

then add chopped tomatoes and cook till it becomes soft.

add soaked chickpeas and mix well along with spices

add salt & water and the close lid put on pressure cook mode on high for 20 minute and whistle on sealing position.

once pressure release, the open lid put in on saute normal mode then add garam masala powder.

Must add ghee to enhance the flavour of curry. or you can skip this if you don’t like.

add a handful of chopped cilantro/coriander leaves.

boil your curry as per desired consistency

Serve with Jeera Rice /chapati and Instant Onion Pickle

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Banana Almond Pancake


Soft, fluffy and delicious banana pancakes made without eggs. Indeed these pancakes are one of the yummy and delicious.

These make a great BREAKFAST and can be made under 15 minutes. They can be served with any kind of your favourite toppings.

Like butter /maple syrup or any fruits of yoUr choice or Chocolate syrup with caramelized bananas & choco chips are some of the toppings that go very well for these pancakes.

It works well with plain flour or whole wheat flour. I have used Self-raising flour and almond Flour.

I have used fat-free milk in this recipe, since. You can also use plain water or any nut milk or organic milk.

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Ingredients

2 overripe banana

3/4 cup Fat-Free milk 

1 cup Self Raising flour or all-purpose flour + 1.5 tsp baking powder

2 tbsp Almond flour

Toppings

Maple Syrup

Butter (optional)

Method

In a bowl, mash the peeled banana and add milk and make a smooth paste.in a separate bowl Take self-raising flour & Add-in Banana and milk mixture. Whisk until incorporated. Let the batter sit for a few minutes.

Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter

Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.

Stack the pancakes, drizzle with Maple Syrup add a dash of butter (optional ) or top with fresh fruits or whipped cream.

Notes:-

If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn’t spread enough, add a bit more milk. Flip the pancakes when you see small bubbles in the centre.

If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat!

If your pancakes stick to the pan, make sure you use a non-stick pan or griddle and to spray the pan with oil before adding the batter.

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overnight oats with chia Seeds


Make breakfast a breeze with a grab-and-go recipe for Healthy Overnight Oats with Chia and your choice of toppings.

Instead of cooking oatmeal and milk, it is refrigerated overnight to become soft and creamy.  The key is to refrigerate the overnight oats for at least 4-5 hours.

After the overnight oats have been chilled, top them with fresh fruits, nuts, coconut, almond butter, or peanut butter anything your heart desires.

All you have to remember is the ratio 1:1. That’s one part old fashioned oats to one part liquid (i.e. milk, yoghurt, juice, etc.). Stir in a tablespoon of nutrient-rich chia seeds then pop your breakfast into the fridge.

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INGREDIENTS

1 cup Quaker old fashioned oats

1 cup milk (dairy or non-dairy variety)

1 tablespoon organic chia seeds
 
2 teaspoons organic honey/maple syrup 
 
Fresh fruit, for serving(optional)
 
method
 
Combine the old fashioned oats, milk, chia seeds and dry fruits of your choice in a Mason jar or small bowl. Stir to combine and cover with a lid or plastic wrap. Refrigerate overnight.
When ready to enjoy, stir the oats, top with fresh fruit and serve.

Note:-Old-fashioned  oats are the best choice for overnight oats. They soak up the liquid overnight, leaving you with a creamy (but not mushy) texture.

Chia seeds also provide a good amount of fibre, omega-3’s, and protein. but do consult your health provider before using it.

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