Mutton Rogan Josh

What I will tell you all today is Rogan Josh. A Persian dish made with mutton and rich in tomatoes and various spices.

Rogan Josh is a Persian dish inspired from Kashmiri and Mughal cultures.

This was also my very first recipe for this blog which I made again after a long time for some special guests today.

Stay tuned to my twitter and facebook page which is https://www.facebook.com/chefshamsher/ for a recap of Eid-ul-Azha

INGREDIENTS FOR BASE:

500 grams mutton

salt as per taste

1 tablespoon of crushed whole spice (pissa hua garam masala)

2 tablespoon milk cream (aise hee aap log whitening cream daal dein toh kon zimahdaar hai)

2 tablespoons tomato paste

1 finely chopped onion

Juice of 1 lemon

INGREDIENTS FOR PASTE:

1 teaspoon fennel seeds (saunf)

8 green chilies

2 teaspoons ginger & garlic paste

1 1/2 teaspoons red chili powder

1 1/2 teaspoons coriander powder

1 onion

2 tablespoons chopped coriander leaves

Start off with tenderizing your meat by adding 2-3 glasses of water in a pressure cooker. Add the meat to it and let the whistle blow for 12-15 minutes.

You can boil the meat if you feel like but I had guests at home so time was not to mess around with.

Meanwhile the meat tenderizes. Heat oil in a non-stick pan. Add the chopped onion and crushed garam masala. Fry till golden brown.

Meanwhile the onions are frying you can make the paste by adding onion, fennel seeds, coriander powder, red chili powder, ginger & garlic paste and chopped coriander leaves.

Add the paste you made and salt. Fry well for 4-5 minutes. FRY IT PROPERLY OKAY.

Now after 12-15 minutes the mutton is done tenderizing.

Add the tender mutton cover it well with the paste and then add tomato paste with water.

NOTE - If the mutton after tenderizing has water left in the pressure cooker then add it with the mutton and do not add water after adding tomato paste.

Cover the lid and cook the mutton until the gravy reduces and oil separates.

 

Take the lid off after 5 minutes or when the oil separates.

Add fresh cream and 2 tablespoons of lemon juice. 

Mix it well and cook for 5 more minutes on high heat.

Mutton Rogan Josh is ready and let's dish it out now.

Here you go everyone. Try this and I bet you are going to love it more than you love your siblings. Eat it with naan, paratha and your hands.

Don't forget to comment.

Chicken Cashew Curry

My love for dry fruits is far more superior than any form of love in this material world.

I can eat dry fruits all year long without asking for anything else.

I can sleep with dry fruits, I can have a nice conversation with them, they are good listeners and some of them are also good/essential for nice health.

I can slay anyone who gets in between me and my dry fruit.

One of my favorite dry fruits is the Cashew Nut. YES, this is another cashew nut recipe and the last of it because I am all out of them.

This is called Chicken Cashew Curry and this is a combination of Indian and Mughal cuisine but who the hell cares for the heritage of we are just here to eat.

Ingredients:

3 chicken breasts cut into 1 inch cubes

1/2 cup of cashews for paste and some more for garnishing

3 tablespoons of yogurt

1 tablespoon of ginger garlic paste

1.5 onion diced

1 green chili

half a bunch of coriander chopped (more for the recipe and some for garnishing)

2 lemons juice

2 tablespoons tomato paste

salt per taste (a teaspoon for marination and for gravy according to taste)

1 teaspoon garam masala

1 teaspoon coriander powder

1 teaspoon turmeric powder

1 teaspoon paprika (optional BUT PLEASE DON'T SKIP IT)

2 tablespoon white sugar

1 cinnamon stick

3 green cardamoms

1 teaspoon fennel seeds

3 tablespoons of yogurt

2-3 tablespoon cream (optional BUT PLEASE DON'T SKIP IT)

3 tablespoon butter

Let's get down to businesses

First you have to put chicken in a bowl and marinate it by putting 1 teaspoon salt, ginger garlic paste, turmeric powder and lemon juice.

Set it aside for 30 minutes.

While the chicken marinates lets get done with some other stuff.

First of all you need to take out your blender and wash it properly, who knows how dirty you are and Aysha Mumtaz might pay you a visit to seal your home kitchen.

Blend together fennel seeds, diced onions and green chili. Put just a little bit of water to make a smooth paste. DON'T USE MUCH WATER OKAY?

Take this out in a bowl.

Now don't worry about cleaning this just add yogurt and cashew nuts also a some water and blend them together to make your second paste.

Now after 30 minutes put 3 tablespoons of butter in a non stick pan with a DASH of oil and start frying the onion paste with cinnamon, cardamom pods, coriander powder and garam masala on medium heat for about 6-7 minutes.

Please do not do this step in a hurry because this is the base of your gravy and the most important part of this recipe.

Now add the tomato paste and fry it for 2 minutes.

Add the chicken now, turn the heat on medium high and fry the chicken until it is partially cooked.

Then add the yogurt and cashew paste with some water to make the gravy less thicker. 

Season it with salt, paprika, sugar and simmer it until the chicken and the gravy is fully cooked.

Last but not the least, just simmer in some cream and add chopped coriander. Cashew Chicken is ready to serve.

The problem with desi cuisines is that they are very hard to present at least for a guy like me. So, just like this time I tried my best.

Ladies and gentlemen, take our your plates for Cashew Chicken Curry.

Spaghetti with Beef Marinara Sauce

Beef is the nastiest meat. The calorie count is high. Digestion rate is low up to 48 hours BUT we still love it.

Beef is like that person which is bad for us and will keep breaking our heart again and again BUT we still love her/him.

Beef is like that friend which your parents hate, your siblings despise and your relatives talk shit about BUT we still love that friend.

Despite of all that beef hate I still managed to cook this Italian recipe which as almost effortless as a rich kid's life and as easy as your boosting ego.

Spaghetti with Beef Marinara Sauce. The ingredients are simple and easy to found.

LET'S START (excited for no reason)

You need: 

500 grams lean ground beef

1 large onion finely chopped

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoon turmeric powder

1 teaspoon paprika

1/2 teaspoon red chili flakes or to taste

1 tablespoon dried basil leaves

Salt and pepper according to taste

1 whole head of garlic cloves peeled and chopped into large bits

1 whole small can tomato paste

1 1/2 jar of good marinara pasta sauce, look for one that is a rich red color and not so watery

500 grams of thick spaghetti pasta

Grated/shaved parmesan cheese for topping (optional)

Few fresh basil leaves for topping (optional)

Put beef in a good quality non stick pan (ami se kahein thorey se ziada pasie kherch ke bartan achay walay le aen).

Add salt, pepper, turmeric powder, chili flakes, onion powder, garlic powder, paprika, chopped onion and dried basil leaves in the pan with beef. Mix it well and start cooking on high heat until the beef turns brown and the water is all dried.

Add the chopped garlic now and saute for 2 mins on high heat.

Add the tomato paste, mix it and saute for a minute more.

Now lower the heat to medium or low and add the marinara sauce/pasta sauce. Simmer it until its completely hot.

Beef Marinara Sauce is ready now.

Time to boil the spaghetti now. Do not boil it for more than 7 minutes as for this recipe the pasta needs to be a bit chunky. Time to set up the plate.

Sprinkle a little grated parmesan on it and put a couple of fresh basil leaves. If you want to make it more spicy you can sprinkle more red chili flakes on your plate.

Spaghetti with Beef Marinara Suace ladies and gentlemen.