Mutton Khichda, an all-in-one cuisine, is a combination of lentils, broken wheat, rice and meat.
Khichda, nowhere related to Khichdi, is my another favourite, after biryani. Khichda is more famous among Muslims of South Asia. It is served in the main course. Khichda is specially cooked in the month of Ramadan and Muharram. But this is such a dish that once you taste it, you’ll feel like having any time. Continue reading “Mutton Khichda Recipe”
Chicken Saagwala Recipe takes less time to cook and is an easy recipe also known as Chicken Spinach Curry, Murgh Saagwala.
Chicken Saagwala or Murgh Saagwala recipe, an amazing combination of vegetable and chicken, is easy and healthy too. When it comes to spinach I always make faces to avoid and go for another cuisine, and if nothing is there, I settle on dal roti. But I’d always thought of an alternative on how to get this avoiding-spinach-sabzi away. And, lo, I got it! This Chicken Saagwala is just apt. Its taste will, certainly, make you want more. Continue reading “Chicken Saagwala Recipe | How to Make Chicken Spinach”
Keema Aloo Matar is one of the main course recipes popular among north Indians. This is a non-veg recipe made using minced mutton keema (meat), potato (aloo) and green peas (hari matar).
Keema Aloo Matar is equally healthy as it has both, vegetables and meat as ingredients.
This non-veg cuisine is famous among South Asians too. Its place of origin is India, Pakistan, Bangladesh and Nepal. The various other cuisines that can be made with Keema are samosa and spring rolls.
Keema aloo matar has many significant nutrients like proteins, carbohydrate and dietary fibre. And above all you need not worry for the bones 😉 . I like the flavours of the Indian spices, it gives a heavenly taste! Continue reading “Keema Aloo Matar | Mutton Keema Recipe”
Mutton Kaleji Fry Recipe is very easy to make and delicious to eat.
If you are bored of cooking same chicken or mutton curries, you can try this mutton kaleji fry recipe or bhuni kaleji masala, as we call it at our home.
Kaleji might be having several names – Liver (in English) or Yakrit (in Hindi) – but when it comes to taste, it’s terrific. It’s one of my favourites in non-vegetarian too. Whenever my father goes to bring mutton or chicken meat, he knows very well Kaleji or goat’s liver has to be in the list, by default 😀 . And then I would sit and enjoy the mom-made Bhuni Kaleji masala with Arhar dal (toor dal or split and skinned pigeon peas) and chapathi, my favourite combination with the Kaleji masala. Continue reading “Mutton Kaleji Fry Recipe: How to Make at Home”