Mutton Malai Boti

From a very long time many people have been telling me to make this but I was being a bit inconsiderate of their requests.

My previous recipe for Chicken Malai Tikka was liked by a lot of people and the response was amazing so I decided that I need to give this a try as well. This recipe is none other than Mutton Malai Boti.

To make my version of this luscious BBQ specialty you need to make a paste by grinding 1/4th bunch of coriander, 6-8 green chilies, 1 inch piece of ginger and 4 garlic cloves with some water.

INGREDIENTS:

2 tablespoon papaya paste

2 kilogram boneless mutton cut in 1 inch or slightly bigger cubes

1 teaspoon garam masala

2-3 teaspoons salt or as per taste

1 tablespoon cornflour 

half cup yogurt 

half cup cream

half cup of green paste

1 teaspoon crushed red chilies 


1 teaspoon red chili powder

1 teaspoon black pepper powder

It is very simple to make. 

Put the meat in a deep bowl.

Add all the ingredients to the meat and mix everything properly.

Cover the bowl with plastic sheet or aluminum foil.

Let this marinate for 4 hours to preferably overnight.

I let it rest overnight.

Some people told me that the marinade is too thin or watery but when you will give it propery time to marinate, the meat will absorb a lot of it and the marinade will thicken,

After a full night of marination my meat looks something like this.

NOW THERE IS A BIG PROBLEM!!!

I do not have a desi grill or even a smoke to make this the way it is supposed to.

BUT WHEN ONE DOOR CLOSES EVERYTHING CLOSES AND YOU SPEND THE REST OF YOUR LIFE IN ETERNAL DESPAIR.

Joking ! You can always make this in an oven by broiling it.

Preheat the oven on broil at 400 degrees. Will take around 10-20 minutes depending upon your oven/

After preheating take a baking tray, cover it with aluminum foil.

Spray or brush some cooking oil on it.

Place the marinated meat on it and out it in the oven for around 20-25 minutes.

Take out the tray and flip all the pieces of meat. Broil it for another 15-20 minutes and Mutton Malai Boti is ready to be served.

Serve it over some fresh lettuce and slices of onion and sprinkle some chopped coriander on it. Have it with chatni, naan and I promise you that you will love me forever. JOKING! There is nothing like love.

Philly Cheese Steak Sandwich

America is the land of the free until unless you are black, brown or basically any other color than white. Things are even much more worse thanks to Trump and his hilly billy supporters. Other than that America is not a bad place at all. Good food is hard to find though.

I just do not get one thing that why the hell do people over there like to eat medium rare beef. I mean how the FORK do you chew it? Unless you have titanium teeth it is impossible to digest that.

I always wanted to make Philly Cheese Steak Sandwich but not with beef that is seared for 3-4 minutes. I cooked my beef covered for more than 30 minutes over medium heat.

I know I made this but TBFH this is one of the best sandwiches I have ever had in my entire life. Let me tell you how to make it.

INGREDIENTS:

500 grams lean beef cut into thin strips (extreme thin)

salt and pepper as per taste (for the beef)

2 medium onions sliced (about half an inch thick slices)

2 medium capsicums sliced

100 grams butter (50 grams for the onions and the other 50 for capsicum)

1/4 cup milk

1/2 cup cream cheese

1/2 cup cheddar cheese

Submarine buns (got it from Bread & Beyond)

First of all we will take care of the beef.

Put 2-4 tablespoon oil in a pan and add the beef.

Add salt and pepper and mix the beef properly.

After 5 minutes it will start leaving it's water, turn the heat to medium cover it up and let it cook for 30-40 minutes.

NOTE - Keep a check on your beef because the water will run dry a couple of times during this step and you have to add a cup of water at least twice.

Now we caramelize both onions and capsicum.

Melt butter in a frying pan and add onions.

Cook them on medium heat until they get light brown and translucent.

Repeat the same process with capsicum.

Time to make the sauce.

Add the milk in the sauce pan over low heat. Add cream cheese and cheddar cheese.

Keep stirring until the sauce turns light yellow.

The sauce is ready.

Time to assemble the sandwich because it is no less than an avenger.

1 - Toast the buns in the oven.

2- Spread a layer of onions on the bun.

3 - Spread another layer of capsicum over the onion layer.

4 - Top it with slice strips of beef.

5 - Now pour as much as of the gooey cheese sauce as you want.

THE SANDWICH IS READY TO BE SERVED.

This is no less than a juggernaut of a sandwich. LADIES AND GENTLEMEN STAND UP FOR PHILLY CHEESE STEAK SANDWICH.

Crevette A La Marseillaise‏

I've written a short poem about summers.

SUMMERS ARE HERE
THE DREADED SUMMERS ARE HERE

It is so hard to stand in the kitchen in this heat and it's not even June yet.

So, I will try my best to share recipes which are quick to make like the recipe that I am going ot share today.

Crevette A La Marseillaise‏ is a southern french pasta recipe which is basically pasta made in a creamy tomato sauce with shrimps seared in paprika and tomato paste.

The name is so hard to pronounce had to hear it 97000 times before I could say it right.

Ingredients:

a packet of fettuccine pasta (400 grams) cooked

10-12 large shrimps peeled and devained

1 medium onion

4-6 garlic cloves

4 tablespoon tomato puree

1 cup chicken broth

2 teaspoon paprika

4 tablespoon sour cream

4 tablespoons olive oil

2 tablespoon butter

1/2 teaspoon dried thyme

salt and pepper to taste

Need to finely chop the garlic cloves and onion first.

On low heat, put olive oil in a pan and add onion and garlic. Cook till the onions are translucent and garlic is aromatic.

Sear in the shrimps and cook them for a minute. Add the chicken broth. Cook for 3 minutes.

Add paprika, salt, pepper and tomato puree and mix it all till the shrimps are properly coated.

Stir in some dried thyme and separate the shrimps from the sauce. DON'T JUDGE MY HANDS.

Now in the left over sauce add butter and mix it till it completely melts.

Then add the sour cream and stir until it is completely mixed.

Stir in the fettuccine and mix it till it is coated properly. Check if more salt and pepper needed.

Everything is ready at this point.

All you need to do is to plate the pasta in a bowl. Put the shrimps on top and sprinkle some chopped parsley or coriander and Crevette A La Marseillaise‏ is ready to serve.