Mutton Bone Curry/ Ezhumbu Kuzhambu

Mutton Bone Curry / Ezhumbu Kuzhambu:

   This recipe Mutton Bone Curry is a  nice combination with rotis, rice , parathas, idli, dosa and etc.. Yes it goes well with any dish.My hubby loved this recipe and it was a super hit recipe in my house. Try this in your kitchen and let me know.

Ingredients:

• Mutton bone - 1/2 kg
• Onion- 2
• Cardamom - 2 nos
• Cloves - 2 nos
• Cumin seeds - 1 tsp
• Fennel seeds- 1 tsp
• Bay leaf- 2
• Cinnamon - 1 inch stick
• Ginger garlic paste- 2 tbsp
• Tomato - 1
• Green Chillies - 2 nos
• Turmeric powder - 1 tsp
• Coriander - powder - 1 tsp
• Chilli powder - 1/2 tsp
• Coconut - 1 cup (grated)
• Lemon - 1/2
• Oil - as required

For Seasoning:

• Oil - as required
• Shallots/Small onions - 2 nos
• Dry chillies - 2 nos
• Curry leaves- few
• Mustard Seeds- 1 tsp
• Coriander leaves - for garnishing

Method:

I use pressure cooker to make this recipe. If you are using pan you can.Since mutton consume time to cook i use this cooker.

1. Heat oil in the cooker and allow cinnamon., cardamom, cloves,bay leaf, cumin seeds, fennel seeds to temper.
   
2. Add the chopped onions and saute it till translucent.
   
3. Add the ginger garlic paste and saute till the raw smell disappears.
   
4. Add the chopped tomatoes and slited green chillies.
   
5. Now add the washed mutton bones and mix well. (You can see the water the meat comes out.)
   
6. Add salt, turmeric powder, coriander powder, chilli powder and mix well.
   
7. Grind the coconut into a fine paste by adding water in it. 
8. Add the coconut paste to the mutton pieces and add water in it.
   
9. squeeze half the lemon in it.
   
10. Close the cooker with the lid and allow it for 6-7 whistles.
11. After the whistle settles down open it .
    
12. Heat oil in a pan and allow mustard seeds to temper.
13. Add the finely chopped shallots, dry chillies and curry leaves.
    
    
    
    
14. Now pour the mutton bone gravy in it and add water to it, since our gravy will not be thick now watery.
    
15. Allow it to boil and then switch off the stove and garnish with coriander leaves.
    

Cooker Sponge Cake

Sponge Cake:

      Cake is now very simple to make in your home without oven. The only thing you need for making this cake is our pressure cooker other than the ingredients.Very easy and yummy cake can be made using this pressure cooker. I have tried this recipe for many times and it comes out well with awesome taste. Now the recipe is for you. Try this at home and enjoy tasting a fluffy sponge cake.

Ingredients:

•  Maida - 2 cups
• sugar - 1.5 cups
• Eggs - 2
• Unsalted Butter - 50g
• Milk - 1 cup
• Baking powder - 1 pinch
• Baking soda - 1 pinch
• Salt - 1/8 tsp
• Vanilla essence 1 tsp

Method:

Follow the instructions as in the method to get soft and delicious sponge cake.

1. As we pre-heat the oven here also we are going to pre-heat our pressure cooker.Here you need Pressure cooker , separator plate. Place the pressure cooker in the stove and keep the separator plate and close with the lid. Need not want to put the whistle .(Throughout the recipe you wont need whistle.)Pre heat it in low flame.
   
2. Now spread 6 - 7 sheets of news paper , take the sieve and add 2 cups of maida, baking powder,baking soda, salt and sieve it for at least 6 times.Here I use news paper sheets hence it would be easy to transfer to the next sheets each time. 
   
   
   
   
   
   
   
3. Keep the sieved flour aside
4. Take the sugar and grind in the mixer to make soft powdered sugar and keep it aside.
5. Take a pan and add 1 cup of boiled and cooled milk and add unsalted butter in it and keep in the low flame just to melt the butter. Once the butter gets melted switch off the stove.
   
6. Take a mixing bowl and break the egg yolks and beat it for 10 min using electric beater(If you don't own electric beater then need not worry beat it in the mixer till the egg gets creamy texture)
   
7. Now add the powdered sugar and again beat it for 10 min.
   
8. Add the sieved flour and mix gently using the wooden/silicone stapula.
   
9. Add the butter melted milk in it and mix gently to make a smooth batter.
10. Grease the cake tin using butter and dust the pan with the flour.(oops !!! Not even having a cake tin  :-)  use any pan you like. I use the cooker pan which come along with the cooker.)
    
    
    
    
11. Pour the batter in the grease tin and tap it to release the air bubbles.
    
12. Open the cooker lid and place the tin carefully and close the lid. 
    
13. Make the flame to medium low flame.
    
14. Set the timer to 45 min.
15. Check the cake in 45 minutes using a tooth pick if it comes clear then switch off the stove and allow it to cool. 
    

Serve it by putting slices.

My notes: 

• Any one can make cake using this technique.
• Try this recipe in your kitchen and surprise your family.
• Now i have tried many times.
• I have a small notes here i share with you for your easy and quick understanding.
  

Bread Potato Roll

Bread Potato Roll:

     I don't even have words to describe how much i love this recipe!! Because I love this recipe that much.One fine evening i made this recipe my baby girl had 2 rolls....Yes 2 rolls !!! .This recipe is easy to make and i am sure you all will love this one. This is a simple and easy recipe to make. Crispy bread stuffed with potato filling will be a perfect tea time snack. Now let us see how to make this recipe.

Ingredients:

• Bread - 6 nos
• Potato - 4 nos
• Green peas - 2 tbsp
• Onion - 1 
• Red Chilli powder - 2 tsp
• Garam masala - 1 tsp
• Coriander leaves - few
• Oil - as needed
• Salt - as required

Method:

1. Boil the potatoes and peel the skin and mash it and keep it ready.
   
   
   
   
2. Heat oil in a pan and add chopped onions and saute it till translucent.
3. Add the green peas and cook it .
   
4. Now add the mashed potatoes and mix well.
5. Add the chilli powder, garam masala and salt to the taste and mix well.
   
6. Now switch off the stove and add the coriander leaves and mix well with the potato filling. Now our filling is ready.
   
   
   
   
7. Take take some water in a bowl.
8. Trim the edges of the bread.
9. Heat oil in a pan for deep frying.
10. Dip the bread slices in the water and gently squeeze the water using the palm with gentle press.
    
    
    
    
    
11. Now add the potato filling in the center and roll it using hand.
    
    
    
    
    
    
    
12. Repeat the above process for other bread slices.
13. Now drop in the oil and deep fry it in medium low flame.
    
    
    
    
    
    
    
14. Our snack is ready to serve now.

Rasmalai

Rasmalai :

     Rasmalai is a a dessert recipe.This is an Indian recipe. This word rasmalai comes from Hindi where "ras" stands for "juice" and "malai" means "cream". Rasmalai is a soft mouth watering flattened balls of Indian cottage cheese cooked in sugar syrup and dunked in a creamy saffron milk combined with condensed milk. 

    My kids love this rasmalai very much. My boy asked for more and more after tasting it. You too try this recipe in your kitchen and let me know how it turns for you.

Ingredients:

For Chenna / Cottage cheese:

• Milk - 1 litre (full cream milk)
• Vinegar  /lemon juice- 2 tsp 

For sugar syrup:

• sugar - 1 1/2 cup 
• water - 4 cups 

For rabri /rabdi

• milk - 1 litre (full cream milk)
• Condensed milk - 250 g
• Sugar - as per your taste
• Cardamom - 4 nos
• saffron - 1 pinch
• pista - 5 nos
• Almonds - 5 nos

Method:

For Chenna / Cottage cheese:

1. Boil the milk
2. When it boils well add 2 tsp of vinegar and stir well. You can see the milk starts to curdle. Wait till milk curdles completely .
   
   
   
   
   
   
   
3. You can see the whey which has separated from the milk.
4. Drain the curdled milk and squeeze the excess water.
   
   
   
   
   
   
   
   
   
   
5. Wash the paneer in the running water.
6. Knead the paneer with your palm for at-least 15 minutes,
   
   
   
   
7. Make small balls and flatten it and keep it aside,
   

Sugar Syrup Recipe:

1. Take a pan and add the sugar and water in it .
2. You can see the small tiny tiny bubbles in the bottom of the pan which is about to raise.
3. This is the right time to drop the paneer balls.
4. Cover and boil for 15 minutes.
5. Take the balls out from the sugar syrup and squeeze the excess sugar syrup in it.
   
6. Keep it aside

Rabri /Rabdi:

1. Heat the milk and allow it to boil.
2. Take 2 tbsp of milk and add to the saffron and mix well, keep it aside.
   
   
   
   
3. When you see the layer over the milk then stick it to the sides of the pan.
   
4. Repeat the step 3 for atleast for 5 times till the milk reduces to half.
5. Now add the condensed milk and adjust with the sugar.
   
6. Stir well .crush the cardamom and add it to the milk.
   
7. Add the saffron milk to the boiling rabri
8. Now finally scrape off the collected layer from the sides and stir well .
   
9. Refrigerate for 2 hrs

Rasamalai:

1. Take a bowl and add the squeezed paneer balls and pour the chilled rabri / rabdi.
   
2. Garnish with the chopped nuts and allow it to absorb for atleast 2 hrs.

Notes:

• Here i have used aavin green packet milk.
• I used vinegar for the milk to curdle you can also use the lemon juice.
• Washing well of the paneer in the running cold water is must to avoid the vinegar or milk smell in the paneer.
• You can too serve hot. I served it in both hot and cold. Because my kids stood in the toes to taste it.