Dhabe De keema

Well friends...I am gonna post you another delicious recipe today. But like before I am not sharing this recipe with many photos. Because today morning I was not sure to share this menu and so I didn't take the snaps of this preparation. But trust me..it is very easy and I don't think you actually need all of them. You know I am not very mature in cooking, but beside that I picked up the recipe from net and I think I did well....

I used buffalo keema because it was cheep and it is in my hand, but you can use any type of meat here. And all the other ingredients are very much available. For this recipe you need...

• Keema- 250-300 grams
• Mastered oil- 1/3 cup
• Bay leaf- 2 
• Cumin seed- 1 tsp
• Green cardamom- 2 crushed 
• Onion- 1 whole chopped
• Garlic Cloves- 3 chopped
• Ginger paste/ powder- I used powder 1 tsp
• Tomato- 1 medium chopped
• Capsicum- 1/2 chopped
• Green Chili- 3 sliced and 1 for garnishing 
• Cumin powder- 1/2 tsp
• Coriander powder- 1 tsp
• Turmeric powder- 1 tsp
• Kashmiri Mirch powder- 1 tsp
• Hing- 1/2 tsp
• Lemon- 1/2, make its juice
• Milk- 1/2 cup
• Butter- 1 tsp
• Sugar- 1/2 tsp
• Salt to taste
• Water  

Now take a pressure cooker, add oil and let it hot.
Add bay leaf, cumin seeds, garlic cloves and cardamom, and let them release the aroma.

After that add the chopped onion and saute until they turn golden brown, add ginger paste or powder. Saute

Now add chopped capsicum, tomato and green chilies. Cook for 3 to 4 minutes.

You have to add the masalas now. Add turmeric powder, Chili powder, cumin powder and coriander powder, hing, sugar and salt. Mix them well. You may use very little water in this time to prevent them dry. Cook another 2 to 3 minutes, let the oil free from masalas.

Add the keema, saute for 3-4 minutes and then add milk. Mix well and add the lemon juice. cook in medium flame for another 5 minutes. Add the rest water, cover your cooker, after 2 whistle turn off the burner.

Open your cooker after 10 minutes. Add the butter. Serve with green Chili and lemon.

Recipe : Authentic Murighanto

Hello there, its 6.26 PM in India, lets take a cup of coffee with me. Well pathetic hot Chennai. Last two days I was ill, and Sam went to cook. I must not say he is as good as me (lolz..) but yeap, he tries and sometimes few good preparations come out. Like the last day he prepared "Keema-Curry" and it was really delicious (of course, I helped him to prepare the masala). Surely I'll share that recipe later with u but now I am gonna share something different.

As I felt well today morning, I tried a very authentic bong cuisine. Before marriage I loved this recipe, my parents also cook very well, and my maa prepared this for me. Yes I am talking about Murighanto. Trust me, its a mouth watering all time favorite dish. And it is very easy..

The main ingredients are a large fish head and basmati rice, you may use other qualities of Atap Chal also but you know a true foodie must not avoid the fragrance of a dish along with taste. Well let me give u a total list....

• Large fish head- 1 (you may use any kind of large fish, like Ruhi. I used Bhetki)
• Basmati Rice- 100 gm 
• Potato- 3 medium sized (cut into medium sized cubed shaped)
• Turmeric powder- 1 tsp
• Onion paste- 2 tsp
• Ginger paste/ powder- 1 tsp
• Garlic- 2 cloves (chopped)
• Cumin paste- 1 tsp
• Chili paste- 1 tsp
• Onion- 1 medium sized (finely chopped)
• Bay leaf- 1
• Mastered oil- as needed
• Salt- as per taste
• Sugar- 1/2 tsp
• Ghee- 2 tsp (optional)

Wash the rice(not too much), let go all the water out of it. 

Marinate the fish head with turmeric and salt for 10 minutes.
Now, heat oil in a pan. then fry well the fish head (don't put it whole, break it first or break it in the time of frying. Keep aside. 

Fry the potatoes in the same oil and also keep aside.

Then lightly fry the basmati rice and take out of the pan.

Pour some oil again, put the bay leaf and chopped onion, and saute until the onions go brown. 

Make a paste of all the spices and put them in the pan. 

When the masala is done (u will find the oil comes out of it) put the fried head, fried potatoes and rice in it. Saute in a medium flame for 2-4 minutes. 

Then pour 3 small cups (or more if u need) of water, salt and sugar.

Cover it. Take out from the oven after the rice and potatoes are boiled and the whole thing become dry and compact. Pour the ghee on it and serve hot.

Well I know the picture did not come out well, but the reason behind it was, whenever this came out from the oven, a snatcher named Sam just came out from another room, and took half of the dish at once and poof.. 

Well if you try this, please let me know your feedback. Have a good day still we meet again....
with love