Masala Mutton Chops

Sometimes I lose track of the number of recipes I have made and it is until I open up the blog to see. This is my 151st recipe and I thought I would be done by the 50th but look at me now.

I am grateful because I haven't been taught to be ungrateful and I think gratitude is important to keep yourself positive which again I am not because of the nature of my experiences. I hope things change for me because they really need to or else you guys will keep seeing recipes which will eventually make you say the same things that most of you have been saying to me which are "Don't you have anything else to do other than going to the gym and cooking?"

WOW! This is actually my first ever rant or sob story on the blog. I better move to the recipe which is Masala Mutton Chops. Again trying to satisfy the desi in me this week I choose mutton.

INGREDIENTS:

1 kilogram mutton chops

4 medium onions finely sliced

4-6 green chilies sliced in halves

3 tablespoons lemon juice

1/2 teaspoon turmeric

3/4 cup yogurt

1 cup tomato puree or 3 tomatoes finely chopped

1 tablespoon ginger garlic paste

2 teaspoon red chili powder

salt to taste

1 teaspoon garam masala

6-8 black pepper corns

1 cinnamon stick

2-4 green cardamoms

4-6 cloves

3 tablespoons finely chopped mint leaves

finely chopped coriander for garnishing

Start off by heating up oil in a pan on medium heat.

Add all the dried spices i-e cardamoms, pepper corns, cinnamon stick and cloves. Fry until fragrant.

Add sliced onions and fry them until translucent.

Add mutton chops and ginger garlic paste. Mix it well and cook until the meat changes it's color like people do.

Add sliced green chilies and simmer on low heat for about 20 minutes while  uncovering and stirring occasionally or else the onions will burn.

Take off the lid and add turmeric, red chili powder, salt and lemon juice. Mix it well.

Turn the heat to medium again and add tomato puree or chopped tomatoes, yogurt and mint leaves.

Cover and simmer for 20 minutes again.

Take off the lid and turn the heat to high. Give the chops a nice stir and turn the heat off. Masala Mutton Chops is ready to be garnished and served.

Have it with naan, some yogurt and salad. It will definitely make your lousy day.

Spicy Korean Shrimps

How am I not making shrimps in this season? is a question asked to me by many. 

Well get ready for a number of different shrimp recipes and I am not going to hold myself on the spice.

If your life is not spicy at least your food should be. That's what I believe in and I believe in nothing.

This time around I made Spicy Korean Shrimps and they almost burned me to the ground.

INGREDIENTS:

500 grams large shrimps with tail on

1 tablespoon red pepper paste OR Gochujang, Korean red pepper paste

(click on this link http://chefshamsher.blogspot.com/2015/09/thai-red-curry-chicken.html to seehow to make red pepper paste)

1 tablespoon red pepper flakes or Gochugaru, Korean red pepper flakes for people living in US or UK

1½ tablespoon Soy sauce

2 tablespoons honey

1/2 teaspoon cornflour

¼ teaspoon black pepper

6 garlic cloves chopped

1 medium onion cut in 1/2 inch slices

1/2 small cabbage cut in 1/2 inch slices

1/2 small carrot finely sliced

2 chopped green onions

1 green chili to taste

I HATE CUTTING VEGETABLES BUT SOMETIMES I imagine I am doing it to the people I despise so it is all good.

Let's start this with making the sauce.

Add red chili paste, pepper flakes, cornflour, black pepper, honey, soy sauce and chopped garlic cloves in a bowl and mix it properly.

If this seems too spicy for you or your family you can add a tablespoon of ketchup to make it a bit more tangy.

Add this sauce to the shrimps.

Coat the shrimps with the sauce properly and set aside for 10 minutes.

Heat oil in a wok and start by frying carrots, followed by cabbage, onions and green chilies.

Season these vegetables with salt and pepper.

Add the shrimps with the sauce in the wok and fry until the shrimp changes colors.

Add the green onions, turn off the stove and give it a good stir. Spicy Korean Shrimps are ready to be served.

Have the shrimps with white boiled rice or egg noodles and keep a gallon of cold water besides you just to keep yourself ready for any kind of emergency.

Desi Fish Curry

Fish is said to be the food of the wise. Maybe it is or maybe I just made this up like right now because a lot of wise men have said different things regarding fish.

At one instance a wise man said "Fish in the sea, you know how I feel." and those who follow me since the start know how much I love and adore fish in my food.

At another instance a wise man said "Fish nahi teh kuj nahi." EXACTLY !!! NO FISH NO LOVE NO LIFE.

Previously I was making fish biryani when I was stopped by I do not remember who but she asked me to tell her how to make it in curry style. So here it is ladies and gentlemen.

I want to thank that person whoever it was that suggested towards making this recipe. Mom used to make it for dad specially and would save a portion for me. A lot of nostalgia and flavor this has brought me and I have started to talk like Yoda.

INGREDIENTS:

800 grams or 4-6 big pieces of your choice of fish (boneless or with bone)

4 medium tomatoes finely chopped

4 teaspoon of ginger garlic paste (2 for fish marination and 2 for gravy)

salt to taste

3 teaspoon red chili powder

3 teaspoon coriander powder

1 teaspoon turmeric powder (half for fish marination and half for gravy)

1 teaspoon whole cumin or zeera

2 tablespoon lemon juice

Pinch of mustard seeds

First we need to marinate the fish in vinegar (so the smell of the fish goes away) pinch of salt, half teaspoon of turmeric and 2 teaspoon of ginger garlic paste. Keep it away for 10-15 minutes.

Fry the fish on medium high heat until both sides are golden brown.

Take the fish out of the pan and add 3 tablespoon of oil to the same pan or a shallow pan.

Turn the heat to medium and add cumin and mustard seeds into the oil. Let it fry for 30 seconds and add chopped tomatoes.

Add salt, red chili powder, coriander powder, the remaining turmeric and ginger garlic paste.

Fry and mash the tomatoes with the spatula for 2-3 minutes.

Add a glass of water to the pan, cover with lid and cook on medium heat for 5-7 minutes.

Take off the lid and see if the oil is surfaced then your masala is ready, add the cooked fish in the pan, cover it with masala. Add one and a half glass of water.

Cook till the water boils. Lower the heat, cover the pan with a lid and simmer it for 7-9 minutes.

Uncover the pan, add lemon juice and give this a stir. Fish curry is ready to be served.

Have with na'an or khameeri roti and I promise you will love it and also love me. There is nothing like love jbtw.