If you crave a comforting meat curry, this simple mutton curry recipe is a keeper. A familiar aroma is released when whole spices are used, and confidence is built because everyday ingredients are relied on. The richness is balanced with subtle spices, and bold flavor is created without heaviness.

Why This Simple Mutton Curry Works

Deep onion sweetness is developed, classic spices are layered, and a homestyle taste is delivered without restaurant tricks. A velvety, well-rounded gravy is formed, and the finish is meant to feel comforting rather than overpowering.

The spice level can be kept mild for family meals, or it can be turned up for spice lovers, and the character of the curry is still preserved. Balanced seasoning is encouraged so heat and salt are kept in harmony.

As a make-ahead option, it is appreciated on busy weeks because the flavors are deepened after resting, and leftovers are often judged even better the next day.

Serving Ideas and Easy Variations

Steamed rice, jeera rice, roti, paratha, or naan can be served alongside, and a crisp side like sliced onions, cucumber, or a light salad can be added for freshness. Raita or chutney can also be served when extra cooling is wanted. Bone-in pieces can be chosen for more body and richness, while boneless pieces can be used for easier serving—both are known to work beautifully. For a richer mouthfeel, a small spoon of ghee can be stirred in at the end. For extra fragrance, a pinch of kasuri methi can be sprinkled in, and lemon can be squeezed over the top for brightness. Whether a weekend lunch, a cozy dinner, or a guest-friendly menu is being planned, classic Indian comfort is served in every spoonful. Simple, satisfying, and perfect for sharing anytime.

Other delicious recipes can also be tried: Pyaji Mutton, Mutton Chop, Mutton Biryani, Mutton Kaleji, Mutton Rogan Josh, Shahi Mutton Recipe, Lamb Shank, and How to Cut Jackfruit.

Ingredients

For marination (optional but best):

• Mutton (goat meat), medium pieces – 500 g
• Garlic paste – 1 tablespoon
• Salt – 1 teaspoon

For curry:

• Oil (or mustard oil for stronger taste) – 1 tablespoon
• Onions, finely sliced – 230 grams (Big 2 and small 1)
• Green chilies – 5
• Ginger-garlic paste – 1 tablespoon
• Whole spices:
• Bay leaf – 1
• Cinnamon – 1 inch
• Cloves – 2
• Green cardamoms – 2
• Dry red chili – 1
• Black cardamom – 1
• Cumin Seeds – 1 teaspoon
• Spices:
  • Turmeric – 1/2 teaspoon
  • Red chili powder – 1–1.5 teaspoons or to taste
  • White black pepper – 1 teaspoon or as per your taste
  • Coarsely ground ginger, garlic, and green chilies with salt– 1 and 1/2 tablespoon
  • Coriander leaves stems (chopped) – 1 tablespoon
• 2–2.5 cups water (adjust gravy)

Garnishing

• Fresh coriander leaves – 1 tablespoon

Step-by-Step Instructions (Pressure Cooker Method)

1) Marinate the mutton (overnight or at least 30 minutes)

Mix the mutton with garlic paste and salt. Cover and refrigerate overnight (or rest for at least 30 minutes).

2) Make the base masala

Heat oil in a deep pan over medium heat. Once the oil is hot, add bay leaf, cinnamon, cloves, cardamom, dry red chilli, and cumin seeds. Add onions and cook until light brown (this is key for flavour). Add the marinated mutton and sauté on high heat for 5–7 minutes.

3) Add ginger-garlic mixture

Add the coarsely ground ginger, garlic, and green chillies (adjust salt if needed). Cook until the meat changes colour.

4) Cook the mutton

Add turmeric and chilli powder, then cook until the masala coats the meat well. Cover the pan and cook on low to medium heat until the mutton becomes tender. Stir occasionally and add a splash of water if needed to prevent burning. Add water and continue cooking until the meat is soft and the oil begins to separate on top.

If Using a Pressure Cooker (Optional)

Add water and pressure cook on medium heat for 4 whistles. Then reduce the heat to low (simmer) and cook for 20 minutes. Let the pressure release naturally before opening the lid.

Garnish

Garnish with fresh coriander leaves.

Tips for Tender, Non-Rubber Mutton

• Cook onions properly—golden onions = rich curry.
• Don’t add too much water before pressure cooking; you can adjust later.
• If mutton is tough, pressure cook 2 more whistles with a little water.
• Fresh/young mutton: 4–5 whistles
• Regular mutton: 6–8 whistles

Serving Ideas

• With steamed rice, jeera rice, roti, paratha, or naan
• Add sliced onions + lemon on the side

The post Simple Mutton Curry Recipe appeared first on FoodFlavor.in.

Indulge in this delicious and easy slow-cooked lamb shank recipe, perfect for family dinners. Discover how to cook tender, flavorful lamb shanks with our detailed step-by-step instructions and expert tips. This recipe includes ingredients like ginger paste, paprika, olive oil, and more to create a rich, aromatic dish. Learn the secrets to marinating and slow-cooking lamb to perfection, resulting in juicy, moist, and soft meat with a spicy blend that enhances every bite.

Enjoy our other recipes: Mutton Chop, Mutton Kaleji & Pyazi mutton.

Ingredients for Slow-Cooked Lamb Shank

Marinate the lamb shank with these spices

• Lamb shanks – 2
• Garlic paste – 1/2 teaspoon
• Olive oil – 2 tablespoons
• Salt and Black pepper – 1/2 teaspoon
• Paprika – 1/2 teaspoon

Make gravy for the lamb shank with these spices

• Olive oil – 2 tablespoons
• Onion – 1 large (Diced)
• Carrots – 2 (Diced)
• Tomato – 1 (Diced)
• Paprika – 1/2 teaspoon
• Garlic paste – 1 tablespoon
• Can tomatoes paste – 1 tablespoon
• Meat broth – 2 cups
• Red wine (optional) – 1/4 cup
• Fresh thyme – 2 sprigs
• Salt and pepper to taste

Method for Slow-Cooked Lamb Shank

• Take a bowl and add ginger paste, paprika, olive oil, black pepper, and salt to the lamb shank. Mix well and set aside. Meanwhile, preheat your oven to 200°C (392°F) for 20 minutes.

• In a large bowl, add diced potatoes, tomatoes, and carrots. Drizzle with 2 tablespoons of olive oil. In a mixing cup, prepare the sauce by combining canned tomato paste, chicken broth, red wine, salt, pepper, thyme, and paprika, and mix well.

• Pour the sauce over the potato mixture and place the lamb shanks on top. First, cover with parchment paper, then cover with aluminium foil. Bake for 2 hours 20 minutes or until the meat falls away from the bone. at 200°C (392°F).

• Once it’s out of the oven, you’ll find the gravy is incredible, and the meat turns out juicy, moist, and tender. The spicy blend makes it extra flavorful. Enjoy this dish with rice, chapati, bread, or mashed potatoes.

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Dive into the mouthwatering world of Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy, a zesty Indian dish where scrambled eggs mingle with a symphony of onions, tomatoes, green chilies, and a medley of aromatic spices. This vibrant recipe is not only a breeze to whip up but also delivers a kick of flavor that’s both spicy and satisfying.

Eggs are a nutritional powerhouse, boasting all nine essential amino acids for a complete protein punch. Packed with vitamins B12, D, and A, they’re champions of energy, bone health, and immune support. Plus, their versatility in the kitchen makes them a global culinary superstar.

You can try our other recipes: Egg curry or anda curry, Egg Omelette, Egg Bhurji, Delicious stuffed omelette and Cloud Eggs

Ingredients for Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy

• Eggs – 6
• Mustard Oil – 2 tablespoons

For Tempering

• Cloves – 2
• Cumin seeds – 1/2 teaspoon
• Bay leaf – 1
• Dry Red Chili – 1
• Green cardamom whole pods – 1
• Black cardamom whole pods – 1
• Cinnamon stick – 1/2 inch

For Gravy

• Mustard oil – 2 tablespoons
• Onion – 1 and 1/2 large (finely chopped)
• Onion paste – 1 tablespoon
• Tomato Paste – 2 tablespoons
• Green chili paste – 1/2 tablespoon
• Ginger-garlic paste – 1 teaspoon
• Tomato – 1/2 (finely chopped)

Dry Spices

• Turmeric powder – 1/2 teaspoon
• Coriander powder – 1/2 teaspoon
• Cumin powder – 1/2 teaspoon
• Hot red chili powder – 1/2 teaspoon or as per your taste
• Kashmiri red chili powder – 1/2 teaspoon
• Salt to taste
• Coriander leaves – 1 tablespoon (finely chopped)

DRY ROAST (BHUNA MASALA) POWDER

• Coriander seeds – 2 tablespoons
• Cumin seeds – 1 tablespoon
• Black pepper seeds – 1 tablespoon
• Dry Red Chilies – 6

Method for Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy

How to make egg bhurji

• Crack the eggs into a bowl and whisk them well. Set aside. Heat oil in a large pan over medium heat. Once it’s hot, carefully drop the whisked eggs into the pan. Stir continuously to scramble the eggs and mix them well. Cook until the eggs are fully cooked.

• In the same pan, add the bay leaf, green cardamom, black cardamoms, cinnamon stick, cloves, dry red chili, and cumin seeds. Fry for a few seconds until fragrant. Add the chopped onions and sauté until golden brown.

• Now add the dry spices and salt, and mix well. After a minute, add the spice paste (onion, tomato, green chili, and ginger-garlic paste) and mix well and cook until the oil starts to separate.

• Add 1/2 cup of water, or more as needed. Cover the pan, reduce the flame, and let it simmer for 10 to 15 minutes. Adjust the salt to taste. Add the fried eggs bhurji and simmer for another 2 minutes. Before turning off the flame, add 1/2 teaspoon of dry roast powder and mix well. Switch off the flame.

• Serve hot with steamed Rice, Paratha, Puri or roti.

The post Egg Bhurji Curry Recipe – Spicy Indian Scrambled Eggs Gravy appeared first on FoodFlavor.in.

Explore the rich flavors of Goan cuisine with our aromatic and spicy authentic prawn curry recipe. Succulent prawns cooked in a creamy coconut-based curry, perfect for any occasion. Enjoy with steamed rice!

Ingredients

• Large prawns or medium size prawns – 500 gms cleaned and de-vained with tail
• Onion – 1 medium finely chopped
• Curry leaves – 7-8 nos
• Tamarind water – 2tbsp
• Slit green chili – 4nos
• Coriander leaves – 4 tbsp chopped
• Garlic paste – 1 and 1/2 tsp
• Ginger paste – 2 tsp
• Turmeric powder – 1tsp
• Coriander powder – 1 tsp
• Cumin powder – 2 tsp
• Red Chilli powder – 1 and 1/2 tsp
• Tomato puree – 1/2 cup
• Oil – 3 tbsp
• Coconut milk – ½ cup
• Salt to taste
• Hot water – 1/4 cup or more if required

Method

• Heat the oil in a pan over medium heat, then add chopped onions and curry leaves, sautéing them until they turn golden brown.

• Add garlic and ginger paste, sautéing for a minute until their fragrance is released.

• Stir in turmeric powder, red chili powder, coriander powder, and cumin powder, cooking for 2-3 minutes.

• Cook green chilies until the tomatoes are soft and mushy.

• Add coconut milk and bring the curry to a gentle simmer.

• Once the curry starts simmering, add the cleaned prawns and season them with salt. Cook for 5-7 minutes until the prawns are cooked thoroughly. Then, switch off the flame.

• Serve hot with steamed rice.

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Crafted with simplicity and convenience in mind, our quick and easy Methi Puri | Quick Methi Puri recipe is tailored for the busy yet discerning food enthusiast.The fenugreek leaves, renowned for their distinct bitter-sweet profile, add a unique depth to the puris, while the whole wheat flour provides a hearty foundation, Whether you are a seasoned home cook or a culinary enthusiast exploring new horizons, our Methi Leaves Ki Puri recipe promises a symphony of tastes and textures that will leave a lasting impression

Enjoy our other Puri recipes: Chana dal ki Puri, Aloo ki Puri & Plain Puri.

Ingredients

• Fresh methi (fenugreek) leaves – 1 cup (washed and finely chopped)
• Whole wheat flour (atta) – 2 cups
• Olive oil – 1 tablespoon
• Salt – 1/2 teaspoon
• Water, as needed
• Mustard oil for frying

Method

Mixing the Dough:

• Begin by washing the methi leaves thoroughly and chopping them finely for an aromatic burst of flavour.

• In a mixing bowl, combine the whole wheat flour, olive oil, and salt. Mix thoroughly to ensure proper incorporation.

• Gradually incorporate water into the mixture and knead it thoroughly until a smooth and tight dough is formed. As methi leaves release water, adjust the water quantity accordingly. Cover the dough and set it aside for 5 to 10 minutes. Allowing the dough to rest facilitates gluten development, resulting in softer puris.

Shaping and Rolling:

• After allowing the dough to rest for 10 minutes, give it a slight knead. Divide the dough into equal portions, shaping them into small pieces. Roll each portion into thin circles of medium thickness.

Frying Process:

• Meanwhile, Heat oil in a deep frying pan over medium heat. When the oil reaches the desired temperature, carefully slide the rolled puri into the hot oil. Gently press down on the puri with a slotted spoon; it will puff up during the cooking process. Flip it to the other side and fry until both sides attain a golden brown color. Using a slotted spoon, remove the puri from the oil, allowing any excess oil to drain. Place the methi puri on paper towels to absorb any remaining oil. Repeat this frying process with the remaining dough balls.

Serving Suggestions:

• Serve hot, pairing them with your favorite curry, pickle, or a dollop of curd..

The post Methi Puri | Quick Methi Puri appeared first on FoodFlavor.in.

Jackfruit is a versatile fruit that can be used to make variety dishes like biryani, kabab. Jackfruit has a meaty texture. This raw form of jackfruit is used in savory dishes as a meat substitute. Vegetarian people can use jackfruit as a delicious and meaty-textured alternative in their recipes to create flavorful and satisfying dishes. Jack fruit is commonly used in South Asian and South-East Asian cuisine. Jackfruit has several properties that may help with blood sugar management. Jackfruit also provides a good amount of protein, making it a valuable addition to plant-based diets. Lets learn how to make kathal (Jackfruit) ki sabji recipe.

You can also checkout our: Kathal Biryani, Kabab Pasanda & Kathal ka Kofta.

Ingredients

• Jackfruit (Kathal) – 700 gms
• Potato – 150 gms (chopped)
• Onion – 200 gms
• Tomato – 20 gms

Spices for Kathal & Potato Marination

• Turmeric powder – 1/4th teaspoon
• Red chili powder – 1/2 teaspoon
• Cumin powder – 1/2 teaspoon
• Biryani masala – 1/4th teaspoon
• Garlic + Ginger + Green chili paste – 1 teaspoon
• Gram flour (Besan) – 1 tablespoon
• Salt to taste
• White oil for frying

Spices for curry

• Onion – 50 gms
• Garlic – 20 gms
• Green chilies – 10 gms
• Tomato – 60 gms
• Ginger – 6 gms

Dry spices

• Turmeric powder – 1 teaspoon
• Coriander powder – 1 & 1/2 teaspoons
• Red chili powder – 1 teaspoon
• Salt to taste

Tempering

• Cumin seeds – 1/2 teaspoon
• Bay leaf – 1
• Dry red chili – 1
• Cloves – 2
• Black cardamom – 1
• Green cardamom – 4
• Cinnamon stick – 1/2 inch
• Mustard oil – 2 tablespoons
• Ghee (clarified butter) – 1 tablespoon

Garnish

• Coriander leaves

Instructions

How to cut kathal(Jackfruit)

• Apply a generous amount of oil onto your hands and knife to prevent jackfruit gum. Spread out 2 layer of newspapers on the chopping board.

• Peel off the outer skin of jackfruit (green thorny part), cut the jackfruit into 4 parts and remove the inner sticky white core and cut the jackfruit into medium size pieces and wash the jackfruits.

Spice Paste

• In a mixer grinder ginger-garlic, tomato, onion and green chilies . Make a fine paste. Keep aside for further use.

Frying

• Take a large bowl, add washed jackfruit (kathal), turmeric powder, red chili powder, cumin powder, biryani masala, garlic, ginger & green chili paste, gram flour (Besan) and salt to taste and mix it well. leave it 5 minutes.

• Heat oil in a large pan over medium heat, once it’s hot. Now carefully drop the jackfruit pieces into the pan and cook in medium flame until all sides are light golden brown, with the spatula take them out of the oil and place them in a plate. Repeat the process until all the jackfruits are made.

Process for Curry

• Heat oil & ghee in a pressure cooker, add cumin seeds and dry red chili, cook about 1 second.

• Now add onion and cook until translucent. This stage add whole spices (green-black cardamoms, cloves, cinnamon, bay leaf) and sauté till the onion turn light brown.

• Add dry spices (turmeric & coriander powder), tomato and mix well. After a minute add spice paste (onion, tomato, green chili & ginger-garlic paste) and mix it well.

• Add fried kathal and potato, mix it well and cook on a medium flame for 3 minutes. Add a cup of warm water or as per your requirement and give a good stir. Close the pressure cooker lid and set it to cook on high pressure. cook at medium heat for 4 whistles. Now reduce the flame and cook for 10 minutes. Switch off the gas.

• Let it sit for 10 minutes for the pressure to release completely. Once pressure has released, open the cooker and garnish with chopped coriander.

• Serve with hot steamed rice, roti and plain paratha.

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Chana Dal ki Puri Recipe

Authentic Chana Dal ki Puri Recipe

Chana Dal ki Puri recipe is a festive North Indian dish with a crispy outer layer and a flavorful spiced lentil stuffing. Families especially prepare it during puja days and celebrations because it feels rich and comforting. Moreover, the crunchy puri and aromatic chana dal filling create a perfectly balanced bite. In fact, many households consider it a special-occasion staple.

Unlike plain puri, this version includes a stuffed center; therefore, it offers deeper flavor and better texture. As a result, it pairs beautifully with both sweet and savory dishes.

Cultural Significance of Chana Dal ki Puri

Traditionally, families cook Chana Dal ki Puri on auspicious days such as Ardra Nakshatra. In many Kayastha homes, they also prepare it during Chitragupta Puja and Bhai Dooj. Thus, the dish holds strong cultural value. Additionally, people serve these stuffed puris with rice kheer to complete the festive meal.

While the puri delivers a savory taste, the kheer adds sweetness. Consequently, the sweet-and-savory combination feels celebratory and satisfying. For this reason, many families continue this tradition every year.

What to Serve With Chana Dal ki Puri

Although kheer remains the traditional pairing, you can serve Chana Dal ki Puri with several Indian curries. For example, aloo curry, chana masala, and matar curry complement it well. Furthermore, any gravy-based sabzi enhances its flavor and texture.

If you prefer a lighter option, serve it with pickle and chutney. On the other hand, a rich curry makes the meal more filling and festive. Therefore, you can easily adapt this dish for both simple lunches and elaborate dinners.

Step-by-Step Overview of the Recipe

First, cook the chana dal with whole spices until it turns soft and aromatic. Next, mash the dal and temper it with ginger, chili, hing, and cumin to intensify the flavor. After that, knead a smooth dough and allow it to rest properly.

Then, divide the dough, add the stuffing, and seal each ball carefully. Finally, roll each puri gently and fry it in medium-hot oil until golden and puffed. If you maintain the right oil temperature, the puris turn crispy outside and soft inside. As a result, you achieve perfect texture and flavor every time.

You can also checkout our: Aloo ki Puri, Plain Puri.

Ingredients

Dough Ingredients:

• Refined flour (Maida) or Wheat flour (Atta) – 1 ½ cups
• Clarified butter (Ghee) – 1 tsp
• Salt to taste
• Water as required
• Refined oil or sunflower oil for deep frying

Stuffing Ingredients:

• Split Bengal Gram (Chana dal) – 1 cup
• Cloves – 2
• Green cardamoms – 2
• Black cardamoms – 1
• Bay leaf – 1
• Star anish – 1 petal
• Cinnamon stick – 1/2 inch
• Turmeric powder – 1 teaspoon
• Salt to taste
• Water – 2 cups

Tempering:

• Ginger paste – 1 teaspoon
• Red chili powder – 1 teaspoon
• Turmeric powder – 1/2 teaspoon
• Hing powder – 1/4th teaspoon
• Dry roast cumin seeds powder – 1/2 tablespoon
• Ghee (clarified butter) or oil for cooking & roasting, as required

Instructions

1. Prepare the Dough:

• In a big bowl add refined flour, clarified butter and salt and mix well with your fingertips. Add water little by little to the mixture and knead the flour mixture and make a smooth dough. Cover the dough with wet muslin cloth and let it rest for 10 minutes.

2. Prepare the Filling of Chana Dal ki Puri:

i. Cook the Chana Dal:

• Rinse the chana dal in water three to four times. Drain all the water. Boil the chana dal in a pressure cooker along with cloves, green & black cardamom, bay leaves, cinnamon stick, star anish, salt, turmeric powder and water close the pressure cooker lid.

• Cook on medium flame for 20 minutes (6 to 7 whistles) or till the dal is cooked. Turn off the flame and let it sit for 10 minutes for the pressure to release completely. Once pressure has released, open the cooker and mash them with a spoon and set aside.

ii. Spicing up the Filling:

• Heat ghee in a pan on medium heat and add ginger paste and sauté 1 minute. Add red chili powder, turmeric powder, hing and mix well, cook at least 1 minute.

• Now transfer the mixture into pan and mix well making sure all the ingredients are well combined. Allow to cook 5 minutes and turn off the gas.

• Add roasted cumin powder and mix well.

3. Assemble and Cook:

• After the dough has rested for 10 minutes, knead slightly. Divide the dough into equal-sized balls. Take one ball and dust it with some flour. Roll it out into a small circle. Place a spoonful of the dal mixture in the center of the circle. Bring the edges of the dough together to cover the dal mixture and form a ball. Press down gently with your hands.

• Roll them into small circles but medium thickness.

• Heat refined oil in a deep frying pan wok or kadai on medium heat. Once hot than add one puri at a time and fry gently pressing down with the frying spoon in a circular motion.

• Turn and cook other side for another minute till light golden brown. Drain on an absorbent paper. Repeat the frying process with the remaining dough balls.

• Serve with any kind of curry, chai or rice kheer.

The post Chana Dal ki Puri appeared first on FoodFlavor.in.

Introduction

Indulge in the unique and slightly bitter flavor of Methi (fenugreek leaves) with this healthy Methi Paratha recipe. Methi Paratha is not only delicious but also boasts numerous health benefits. It’s especially beneficial for diabetics as it helps regulate blood sugar levels and aids in lowering cholesterol. Packed with iron, this methi paratha is considered a nutritious meal that can be enjoyed for breakfast or lunch, paired with your favorite yogurt, pickle, or curry.

You can also try our other paratha recipes: Pyaz ka Paratha, Gobi ka Paratha, Tikona Paratha, Paneer Paratha, Keema Paratha & Aloo ka Paratha.

Ingredients

• Whole wheat flour – 2 cups
• Fenugreek leaves – 1 & 1/2 cups
• Olive oil – 1 tablespoon
• Salt to taste
• Water, as needed (about 2 tablespoons)
• Clarified butter (Ghee) for cooking

Instructions

1. Preparing the Methi Dough

• Pluck the fenugreek leaves and wash them thoroughly in a bowl of water (2-3 times).

• Drain the water and chop the leaves finely.

• In a large mixing bowl, combine the whole wheat flour, chopped methi leaves, salt, and olive oil.

• Gradually add water little by little and knead the ingredients into a soft and smooth dough. Apply a few drops of oil to your palm and rub it over the dough. Cover the dough and let it rest for 10 minutes.

2. Rolling the Parathas

• Divide the rested dough into equal-sized balls.

• Dust one ball with flour and roll it out into a flat disc, approximately 1/4th inch thick.

3. Cooking the Methi Parathas

• Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa and cook until small bubbles start to appear on the surface.

4. Flipping and Finishing the Parathas

• Flip the paratha using a spatula and brush some ghee on top. Cook for another 1-2 minutes.

• Flip the paratha again and spread ghee on the other side. Gently press the edges with a spatula to ensure even cooking. Cook until both sides turn golden brown.

5. Serving the Methi Parathas

• Serve the hot Methi Parathas with chutneys, pickles, curd, or your favorite curries. Enjoy the delightful and nutritious Methi Parathas as a satisfying meal to kickstart your day.

Conclusion:

• Embrace the goodness of fenugreek leaves and savor the taste of this healthy and nourishing Methi Paratha recipe.

The post Healthy Methi Paratha Recipe – Nutritious Indian Flatbread appeared first on FoodFlavor.in.

Ingredients

• Boiled Rice – 3 cups
• Mixed Vegetables (Carrot, corn & peas) – 1 cup
• Spring Onion – 3 tablespoons
• Sesame oil – 2 tablespoons
• Garlic – 1 & 1/2 tablespoons
• Ginger – 1 & 1/2 tablespoons
• Light oyster sauce – 1/2 tablespoon
• Sugar – 1/2 tablespoon
• Salt to taste

Instructions

• First cook the rice (here I am using long grain rice). Cool down a little bit or you can keep refrigerated for best results or you can even use leftover rice.

• Heat a pan on high heat. Add chopped ginger-garlic and stir a few seconds. No need to brown the ginger-garlic.

• Add mixed veg (here I am using frozen mixed veg) to the pan and continue stir-frying for another 2-3 minutes. Add sugar, salt and oyster sauce and mix well.

• Add rice and mix thoroughly, turn off the heat. Now, add rest of spring onion at the end.

• Serve hot with any side dish like chili chicken, manchurian etc.

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Today I am sharing my style delicious savory easy homemade meatballs are incredibly tender and juicy. It’s easy to make with just a few simple ingredients. This delicious homemade meatballs are perfect for brunch or dinner. Learn how to make meatballs with this recipe that is the best homemade meatball recipe. You can also try our other recipes: Kali Mirch ka Murg, Chicken Stew.

Ingredients

For Chicken Balls

• Mutton Mince – 500 grams
• Onion – 2 (chopped)
• Green Chilies – 2 (chopped)
• Garlic pods – 2 (chopped)
• Ginger – 2 grams (chopped)
• Coriander leaves – 10 grams (chopped)
• Egg – 1
• Black Pepper – 1/2 tablespoon
• Salt to taste
• Oil for frying

For Sauce

• Onion – 3, medium sized (chopped)
• Tomato – 1 (chopped)
• Tomato for paste – 2
• Garlic – 15 grams (chopped)
• White Pepper – 1 teaspoon
• Oregano flakes – 1/2 teaspoon
• Sugar – 1/4 teaspoon
• salt to taste
• Oil – 1 tablespoon
• Butter – 1 tablespoon
• Kashmiri red chili – 1 tablespoon

For Coating

• Bread Crumbs – 1 cup
• White pepper – 1/4 teaspoon

Instructions

For Chicken Balls

• In a big bowl, combine the mutton mince, coriander leaves, garlic, ginger, green chilies, onion, salt, black pepper & egg and mix everything well together. Take some meat mixture and gently roll between your hands and roll in breadcrumbs.
• Pour a two tablespoons of oil into the frying pan. When oil is hot enough then reduce the heat. Now drop a small ball (making sure the pan is not too crowded) in the hot oil, and cook in medium flame.
• Cook about 7 to 8 minutes making sure to turn on each side so that the meatballs are fully cooked. Repeat with remaining meatballs. Drain on absorbent paper.

For Sauce

• Heat 1 tablespoon of oil and butter in a wok over medium high heat. Add chopped garlic and stir-fry for a few seconds. Add onion and cook until translucent. Now add tomato paste, salt, sugar, white pepper and kashmiri red chili and mix well.
• After 2-3 minutes add tomato paste and oregano flakes and simmer for 20 minutes.
• Place the meatballs in the tomato sauce, cover and cook for 10 minutes over medium low heat. After 10 minutes remove from heat.
• Serve with Pasta, Bread etc.

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