Jayashree's Kitchen

Ingredients:   Mutton – 500gm, Onion(paste)- 125gm, Ginger (paste)-2tsp, Garlic(paste)- 2tsp, Cumin powder- 1tsp, Coriander powder- 1tsp, Red chilli powder- 1tsp, Kashmiri chilli powder- 1/2tsp, Salt- As per taste, Garam masala- 1tsp, Curd-150gm, Coriander leaf- 1 feast. Process:   Wash and clean the mutton properly with warm water. Next marinate the mutton with onion paste, ginger paste, garlic paste, cumin powder, coriander powder, red chilli powder, Kashmiri chilli powder, salt, and garam masala and leave it for 1&1/2 hour. Then cook the marinated mutton in a pressure cooker in medium flame and wait for 3-4 whistles. Then put off the flame and wait till the pressure cooker lid gets open.   Then take the oil-free   mutton curry in a large serving bowl. Garnish the preparation with coriander leaf and serve it hot.

Ingredients:  Semolina- 200gm, Sugar(powder)- 200gm, Milk- 1 & 1/2 cup, Refined – 350 ml(approx), Ghee(Clarified butter)- 150ml,Cardamom powder- 1/2tsp, Cashew nut- 40gm(chopped), Almond- 40gm(chopped), Raisins- 40gm(chopped), Pistachio- 40gm(chopped), Salt- 1pinch. Process:  First of all we have to roast semolina in a frying pan for 2 minutes in a low flame. Then take the roasted semolina in a big bowl. Add salt and milk into it. Knead the whole content very well and leave it for 15 minutes. After 15 minutes we have to knead the mixture once again. Then make small size balls as many possible. Deep fry these balls in a low-medium flame, till the balls turn golden brown.  Then crush these balls in a mixer and ensure that these balls should be finely crushed and powdered. Then add ghee, cardamom powder, cashew nut, and almond, raisins, pistachio and sugar powder to this powdered preparation. Mix the content very well. Then moistened your palm with water an...

Ingredients:  Mutton liver- 250gm, Potato – 2 medium size, Salt- As per taste, Turmeric powder – ½ tsp, Cumin powder – ½ tsp, Coriander powder – ½ tsp, Chilly powder – ½ tsp, Garam masala- ½ tsp, Tomato- 1 medium finely chopped, Oil –10 tsp, Ghee(Clarified butter)- 1 tsp, Onion (paste)- 1 big size, Ginger(paste)- 1&1/2 tsp, garlic(paste)- 1 tsp, Bay leaf- 1 big size, water – 1&1/2 cup, Sugar- 1/4tsp. Process:  First chopped the potatoes and liver into similar pieces. Then keep the two items in two separate bowls. Then add some salt and turmeric powder into the potato and mix it well. Then marinate the chopped liver with turmeric powder, salt, cumin powder, coriander powder, chilli powder, onion paste, ginger paste, and garlic paste and leave it for 15-20 minutes.  Next heat the frying pan in a medium flame and put the oil into it. Wait for a while, till the oil gets heated. Add the chopped potato into it and stir it until the potato becomes soft and li...

Ingredients:   Egg- 4nos., Poppyseed paste- 50gm, Onion (slice)- 2 medium size, Mustard oil- 5-6 tsp, Bay leaf- 1 no, Green chilly slit - 2 nos., Salt- As per taste, Sugar- 1pinch, Water- 1 cup. Process:   First of all boil the eggs. After boiling is over, remove the eggshell properly and wash the eggs properly. Then fry the eggs in a medium flame and keep the fried eggs aside. Then add sugar and bay leaf into the hot oil and stir it. Next, we have to add sliced onion and stir it until the onion become pinkish. Then add the poppy paste into it and stir the whole content. Then add the fried eggs and water into it, and boil the whole content for a while. Next, garnish the preparation with green chilly slit and sprinkle 1 teaspoon mustard oil over it. Put the flame off and serve it with steamed rice.

Ingredients:  Chicken – 500gm, Onion – 1big size, Tomato(pieces)- 1 big size, Garlic- 8-10 cloves, Ginger-1&1/2 inch, Boiled smashed palak(spinach)- 1 cup(125ml), Coriander leaf paste- ½ cup (125 ml), Curd – 2tbsp, Kasoori methi- ½ tsp, Bay leaf- 1 big size, Cinnamon – 1medium size, Clove – 2pcs, Cardamom(green)- 3-4 pcs, Oil – 5tbsp, Cumin powder- ½ tsp, Coriander powder- ½ tsp, Red chilly powder – ½ tsp, Turmeric powder- ½ tsp, Salt- As per taste, Sugar- 1/2tsp, Garam masala- 1pinch. Process:  Wash the chicken with warm water. Make a paste of onion, garlic and ginger. Then make a mixture of ginger, garlic and onion paste with curd, cumin powder, coriander powder, chilly powder, turmeric powder, salt, boiled spinach paste, and coriander leaf. Marinate the chicken with this mixture and leave it for 30 minutes. Heat the frying pan in low flame to dry up and then add oil to it. Then add sugar to it, and wait till it caramelised. After that add bay leaf, clove, ci...

Ingredients:  Refined flour/Wheat flour- 1 cup(100 gm), Onion (finely chopped)- 1 medium size, Salt- As per taste, Oil- 2 and ½ tsp, Green chilly- 1-2 pieces, and Water. Process: Put refined flour/ wheat flour in a large mixing bowl. Add 1 pinch of salt and ½ tsp oil into the flour. Then add water gradually and knead into a soft dough.  Make two large balls of dough. On the other side, take the finely chopped onion, pieces of green chillies, and salt and mix them well.  Now brush oil on the flour balls and roll them into 4-inch diameter circle. Now add finely chopped onion mixture in the centre. Seal the dough and round it with your fingers. Now gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure so that the mixture does not come out. Heat the frying pan and roast the parathas, cooking them on both the sides with a spoonful of ghee/ refined oil. If you want to use less ghee/ refined oil on the parathas,...