Dish Name Starts with R

Akila — Fri, 01 Mar 2013 18:20:00 +0000

Very simple rules to follow…
–> The dish name must start with R
–> any no. of archived and new entries accepted
–> link the post to the announcement page
–> try to use the logo
–> Grace period of extra 5 days would be given, before the roundup…
–> This time, I have decided to give some surprise giveaway to one of the participants…. The giveaway is not a sponsored one.

The giveaway is Sanjeev kapoor’s Simple Home Baking Cookbook…

–> Participants need to give the address in India.
–> To win the giveaway, participants need to be followers of my facebook page and blogger.

send ur entries to events.akilaskitchen@gmail.com with the following

your name
recipe name
recipe url
blog name
blog url
attach photo / photo url

Non-Bloggers can also send their recipes..

After sending your recipe, plz wait for atleast 5 days for your recipe to appear in the roundup…

A Recipe from non Blogger – Swati Pathak

Ingredients

1 cinnamon stick

2 whole black cardamom

4 green cardamoms

4-5 whole black peppercorns

2-3 cloves

1 star anise

1-2 bay leaves

7-8 dry whole red kashmiri chillis – deseeded, soaked in hot water and ground to a paste

1 tsp cumin seeds

1 tbsp ginger paste

1 tbsp garlic paste

250 gms Mutton mince

500 gms leg of lamb cut into cubes (with bone n all)

2 onions finely chopped

3-4 tomatos finely chopped

2 tbps thick curd

1/2 tsp turmeric

1 tsp corriander powder

1/2 tsp garam masala

salt to taste

3 tbs olive oil

coriander to garnish

Method

Take a kadai with a heavy base, pour in the olive oil. As the oil begins to smoke, fry all the whole spices till fragrant, and add the onion, ginger and garlic. Sautee till soft and add in the mince, frying it well and continuously, till you can see each grain of the mince. Add the tomatoes and keep frying the mixture. You can very lightly beat the mutton pieces with a kitchen hammer if they are too big

and the meat tough. Since a little mini kitchen makeover I did using kitchen ideas from My Hammer,I have all these wonderful new tools for tenderizing. Now add the mutton pieces as well as the remaining spices, and give it a good stir. Keep stirring till you see the tomatoes break in, absorb the spices, and start to form the gravy. Cover with a lid and let it simmer slowly for about 40 minutes, adding water when necessary. When the meat is tender and you begin to see the oil separating from the gravy, add the thick curd, stir, and turn off the heat after 5 minutes. Garnish with coriander .

Recipe for bloggers

Rajma Masala
Divya – Dish with Divya

Red Beans Dumplings – JeyaJemini
My Style Recipes

Redbean curry – Jeya Jemini
My Style Recipes

Ragi Puttu – Jeya Jemini
My Style Recipes

Raji Kazhi – Jeya Jemini
My Style Recipes

Rajma Rice – Jeya Jemini
My Style Recipes

Ragi Vermicelli Upma – Gauri
Runnergirl in the Kitchen

Roasted bell pepper brocolli Salad
Kalyani – Sizzling taste buds

Rajma Mango Salad
Jaleela – Cookbook Jaleela

Raita – Deepali
Confusion Cook

Ragi Koozh – Akila
Learning-to-cook