Simple Egg Roast

This egg roast is the simple and easy to make when there is no time to cut veggies or when there is nothing to make for a side dish for lunch.It calls for very few ingredients.Here goes the recipe

Ingredients:-

Boiled eggs 3
Onions chopped 1
Green chillies slited 2
Red chilly powder 1/4 tsp
Turmeric powder a pinch
Coriander powder 1//4 tsp
Salt to taste
Oil 2 tbsp

Method:-

Take red chilly powder,turmeric powder,salt and coriander in a small bowl,add 1 tsp oil and make a paste
Cut the boiled eggs into two.Apply the above paste on the egg pcs.Keep aside for 3-4  minutes.
In a pan take the remaining oil and fry onions and green chillies until done.
Now make some space in the center of the pan.Now keep the cut side down in the pan and cover the eggs with the fried onions and green chillies.
Let it be like that for 2-3 minutes.
Carefully turn and fry for another 2-3 minutes.
Serve warm with lunch or can be had as evening snacks.

Aloo Kheema (Minced meat with Potato)

Ingredients:-

Kheema (minced lamb) 250 gms
Potatoes 2 (chopped)
Tomatoes 2 (pureed)
Onion 1 (chopped)
Green chillies 2 slited
Ginger garlic paste 2 tbsp
Big elachi 2
Bay leaf 2
Cinnamon 1 pc
Clove 2
Coriander leaves few
Oil 3 tbsp


Method:-

In a pan take oil,once hot add elachi,cinnamon,cloves and bay leaves.Once they are fried add onions and green chillies.

Saute till onions are pink in colour.Add Ginger garlic paste and fry till the raw smell of ginger garlic paste goes.

Then add potatoes.Sprinkly salt.Cover and cook until the potatoes are soft.

Then add tomato puree.Mix thoroughly and cook until the oil leaves the sides of pan.

Add kheema and green chillies.Mix thoroughly.Cover and cook for 3-4 minutes.

Sprinkle little water,cover and cook till kheema is well cooked.Just before serving add lemon juice 1 tbsp

Serve hot with rice or paratha.

Gongura Kheema (Sorrel and minced meat)

Gongura is also known as red sorrel leaves and gongura pachadi is very famous in andhra cuisine.Gongura is also knowns as puntikura,sorrel leaves,ambaadi,pitwaa,pulichakeerai,nalitaa saga and pandi.Most famous is gongura pachadi(gongura pickle) and gongura mamsam (Gongura mutton).Other varities are gongura kheema,gongura pappu (Gongura dal) and gongura royyalu (gonruga prawns).

I usually pick 3-4 bunches of gongura every time i see them at the market.With that i make pickle,dal and kheema/mutton.We just love the taste of gongura.I always have gongura pickle in my fridge,when it gets over i buy priya gongura pickle.Will be shortly posting gongura pickle as well.

Ingredients:-

Kheema (mutton minced) 250 gms
Gongura (sorrel leaves) 1 bunch (chopped)
Ginger garlic paste 1 1/2tbsp
Garam masala powder 1 tsp
Red chilly powder 1 tbsp
Turmeric powder 1/4 tsp
Dry red chilly 2 nos
Garlic 1 crushed
Cumin seeds 1/2 tsp
Curry leaves few
Oil 3 tbsp
Salt as per taste

Make a paste of the following ingredients:-

Onions 2 chopped
Cumin seeds 1 tsp
Coriander seeds 1 tbsp

Method:-

Take 2 tbsp oil in a pressure cooker.Add cumin seeds.When they splutter add the onion paste.
Fry till the onion leaves the raw smell and it is well fried.
Then add ginger garlic paste.Again saute till the ginger garlic paste is well fried and leaves the raw smell.
Add turmeric powder,red chilly powder,garam masala powder and salt.
Now add kheema and mix thoroughly.Add enough water and pressure cook until you get 3-4 whistle.
In another pan take 1 tbsp of oil and add curry leaves and red chillies.When they are fried add crushed garlic.
Saute for a while and add chopped gongura.Fry for 10 minutes.Water is not needed here.
Then add the cooked kheema along with water.Mix thoroughly and cook till the water get dried.
Serve hot with rice or with roti.

Malvani Mutton

Ingredients:-

Mutton lamb - 250 gms

Onions, chopped - 2
Tomatoes 2 chopped

Ginger garlic paste 1 tbsp

Coriander leaves chopped
Oil - 3 tbsp
Salt - to taste
Turmeric powder - 1/2 tspn

Ginger juliennes few

Malvani masala mix

Red dry chillies - 5

Coriander seeds - 1 tspn
Cloves - 3
Peppercorns - 1/4 tspn
Cumin seeds - 1/4 tspn
Caraway seeds (shahi jeera) - 1/4 tspn
Green cardamoms - 1
Black cardamoms - 1
Dry grated coconut - 1/4 cup
Poppy seeds (khuskhus) - 1 tspn

Method:-

Dry roast all the masala.Once cool grind it into smooth paste adding little water.

Heat oil in a cooker,add onions.Saute till onions are light brown in colour.

Then add mutton,salt,turmeric powder and ginger garlic paste.

Mix,cover and cook for 3-4 minutes.

Add the masala paste.Mix throughly.Let it cook for another 3-4 minutes.

Then add 1 glass of water and chopped tomatoes.

Pressure cook for 4 whistles or until the mutton is soft and gravy is thick.

Garnish with ginger juliennes and serve hot with parathas or just plain rice.

Recipe source:-Sanjeev Kapoor

Simple Mutton Fry

Usually after heavy meals on fridays we end up eating rice and rasam on saturdays.And this fry is the excellent as a side dish.I love to make this as it calls for very less ingredients.

Ingredients:-

Lamb mutton 250gms
Pepper powder 1 tbsp
Lemon juice 1 tbsp
Salt as per taste
Curry leaves few
Oil 2 tbsp

Method:-

Marinate mutton pcs with salt and lime juice for 1/2 hour.

Heat oil,add curry leaves.When leaves change colour add mutton pcs.
Cover and cook for few minutes.If required sprinkle little water.Cook till the mutton pcs are cooked and soft.
When all the water dries,then saute the pcs until cripsy and lastly add pepper powder and serve.

The time taken for the mutton to cook depends on the mutton,the mutton which i get from india cooks faster than the local mutton here.I always see that i use mutton which comes from India.

Dalcha Gosht

Dalcha is a famous curry in hyderabad which is the combination of mutton and channa dal.A vegetarian version of dalcha is the combination of Kaddu and channa dal known as kaddu ka dalcha is also very famous in hyderabadi cusine.I first ate this at muslim weddings and after my marriage i ate this at my in-laws place.My m-law makes wonderful dalcha and i am writing down her recipe which i very frequently make at home.Here goes her recipe:-

Ingredients:-

Lamb mutton with bones 250 gms
Channa dal 500 gms
Kaddu/Sorakaya/Bottle gourd small chopped into big pcs
Ginger garlic paste 2 tbsp
Tamarind half of lemon (medium size)
Onions chopped 2
Green chillies 3
Curry leaves few
Red chilly powder 1 tbsp
Turmeric powder 1 tsp
Salt as per taste
Oil 3tbsp

Masala
Cinammom 1" pc
Cloves 2
Shahi zeera 1/2tsp
Elachi 1

Make a smooth powder of the above masala

Method:-

Marinate mutton with salt,turmeric,red chilly powder and ginger garlic paste and set aside for 1 hour.
Soak channa dal for 1 hour and pressure cook until soft.And mash the dal.
In a pan take oil when hot add onions and green chillies.Fry till onions are golden brown in colour.
Add marinated mutton and kaddu pcs.Saute for 3-4 minutes.
Now add the masala powder and mix thoroughly.
Cook mutton till soft.I used pressure cooker to soften the mutton.If using pressure cooker add enough water and pressure cook till mutton is soft.
When mutton is fully cooked add mashed channa dal,tamarind juice and curry leaves.
Mix throughly and cook for another 2-3 minutes till the curry is thick enough.

Serve hot with rice or parathas.

Check my other mutton curries.

Dhaniya Chicken

Ingredients:-

Chicken 1/2 kg

Ginger garlic paste 1 tbsp

Coriander powder 2 tbsp

Onions chopped 1

Turmeric powder 1 tsp

Red chilly powder 1 tbsp

Curd beaten 1 cup

Oil 2 tbsp

Salt as taste

Method:-

Saute oil till pink in colour in a pan with oil.Add chicken,ginger garlic paste,salt and turmeric powder.

Mix thoroughly.Let it cook for 2-3 minutes.Then add red chilly powder and coriander powder.

Cover and cook for 4-6 minutes.Then add curd.Cover and cook till chicken is soft.

If required add little hot water and cook until oil comes out.

Serve hot with rice or parathas.

A Day To Celebrate Together

Marriage is that relation between man and woman in which the independence is equal, the dependence mutual, and the obligation reciprocal.

Time just flies,met a stranger just 10 days before the wedding and now we both completed 8 years of marriage.As we enter the 9 th year of marriage i pray that our mutual understanding and bonding grows stronger and stronger.

My hubby is foodie,likes to eat and make others eat.Learnt many recipes to satisfy his taste buds and this mutton kurma is the latest curry i learnt.This is m-law's recipes and used to make when she was living with us,but i never asked her the recipe.Called her and took the recipe.

Here goes the recipes:-

Ingredients:-

Mutton 1/2 kg
Onion chopped 1
Green chillies slited 2
Tomatoes chopped 1
Beans chopped 8-9pcs
Potatoes chopped (big pcs) 2
Ginger garlic paste 2 tbsp
Cinammon 1/2 incn pc
Cloves 2
Red chilly powder 2 tsp
Turmeric powder 1 tsp
Curd beaten 1 cup
Salt as per taste
Oil 4 tbsp

Masala paste

Fresh coconut 3 tbsp
Coriander powder 1 tbsp
Onions chopped and fried in 1 tsp of oil 1
Cinnamon 1/2 inch pc
Cloves 2
Elachi small 1
Khas-khas 1 tsp / Cashew nuts 10


Make a smooth paste of all the above ingredients.

Method:-

Pressure cook mutton with ginger garlic paste,salt and turmeric powder with little water.Cook till soft.

In a another pan take oil.When hot add cinammon and cloves.When they splutter add onions and green chillies.

Saute till onions are pink in colour.

Add beans,potatoes and tomatoes.Sprinkle little salt.

Cover and cook till the veggies are soft.

Once veggies are soft add coconut paste.Saute for 4-5 minutes.

Now add the cooked mutton along with the water if any.

Add curd and mix thoroughly.Cover and cook for another 4 minutes.

Now add 1 cup water and cook on high flame for 2 minutes and reduce the flame and cook until the gravy thickens and oil separates.

Serve hot with rice or plain parathas.

Chicken Methi

Ingredients:-

Chicken 1 medium sized

Onions 2 chopped

Ginger and garlic paste 2 tbsp

Green chillies 2

Yogurt 1 cup

Oil 2 tbsp

Bay leaves 2

Green cardamoms 2

Black cardamoms 2

Cloves 3

Cinnamon 1 inch stick

Peppercorns 5

Turmeric powder 1/2 tsp

Red chilli powder 1 tsp

Coriander powder 1 tbsp

Garam masala 1 tsp

Kasoori methi 2 tbsp

Salt to taste

Method of preparation:-

Clean and cut chicken into medium size pcs

Whisk yogurt well.

Heat oil in a pan.Add bay leaves,green cardamoms,black cardamoms,cloves,cinnamon and peppercorns.Saute till cardamoms start to crackle.

Add onions fry till translucent and soft.Add ginger garlic paste,turmeric powder,red chilli powder,coriander powder and chopped green chillies.Saute for a minute.

Add chicken pieces and yogurt and cook on high heat for 5-6 minutes.

Add kasoori methi and 3/4 cup water.

Cover the pan and cook on low heat for 10 minutes.Add garam masala powder,salt and mix well.

I served this curry with veg fried rice and the recipe of veg fried rice is here

Bendakaya Mamsam / Lady finger mutton curry

Ingredients:-

Mutton 500gms

Lady finger 250 gms

Ginger garlic paste 2 tbsp

Coriander powder 1 tbsp

Onions 2 chopped

Green chillies 2 chopped

Tomatoes 2 chopped

Red chilly powder 1 tsp

Turmeric powder 1/2 tsp

Garam masala powder 1 tsp

Oil 4 tbsp

Salt as per taste

Method:-

Cut ladyfingers into big pcs

Take 2 tbsp of oil,when hot add ladyfingers and fry until they are brown in colour.Remove and keep aside.

Now take the remaining oil in a pan/cooker,add onion and green chillies.

Fry till pink in colour.Add mutton pcs and salt.Saute for 3-4 mintues.

Then add ginger garlic paste,turmeric powder,coriander powder and red chilly powder.

Saute for another 3-4 minutes.

Add tomatoes and mix throughly.Let it cook for 4-5 minutes.

Add enough water and pressure cook till the mutton is soft.(in my cooker i cooked mutton for 4 whistle)

Open cooker when the pressure is gone,add fried lady finger to the mutton gravy.

Cook for 2-3 minutes till the gravy is thick.Remove from fire and serve hot with hot rice/parathas/rotis.

Lamb brain fry/Bheja fry

This post is not review of bheja fry movie but lamb brain fry.And this post is not for people who are health conscious.This is my hubby's fav and the recipe is my mom-inlaw's.

Ingredients:-

Lamb brain - 1
Ginger garlic paste 1 tbsp
Curry leaves few
Turmeric powder 1/2 tsp
Salt as per taste
Oil 3 tbsp
Red chilly powder 1 tsp

Method:-

Soak lamb brain in warm water for 10 minutes.

Slowly remove the top layer and wash throughly.

Heat oil in pan,add curry leaves.

Add ginger garlic paste and saute till the raw smell goes off.

Then add salt and turmeric powder and saute well.

Cover and cook for 5-6 minutes,if required sprinkle 2-3 tbsp of water.

Lastly add red chilly powder,mix well.

This dish resembles like egg bhurji.

Nellore Kodi Pulusu (Chicken cooked in tamarind gravy)

This recipe i jotted down long back from a newspaper and tried it many times.The combination of chicken and tamarind is excellent and this curry is from a place called nellore in Andhra pradesh and is quite famous there.

Ingredients:-

Chicken 1 kg

Onion chopped 1

Tomato 1 (chopped into 4 pcs)

Turmeric 1/2 tsp

Juice of half lemon

Salt as per taste

Wash chicken.Add all the above ingredients.Mix well.Pour one glass of water and cook.Once the chicken is soft and there is still some water remaining switch of the stove and keep aside.

Make a fine paste of the following ingredients:-

Fresh coconut 1 tbsp

Ginger garlic paste 1 tbsp

Coriander powder 1 tsp

Garam masala 1/2 tsp

For seasoning

Onion 1 chopped

Green chillies silted 2

Cloves 2

Cinnamon 1'' 2pcs

Cardamom 2

Curd 1 tbsp

Tamarind small lemon size (extract juice from tamarind)

Method:-

Take oil in a pan,heat it and add cinnamon,cloves and cardamom.Once they crackle add onions and fry till brown in colour.Add green chillies and fry.

Add masala paste and fry till oil comes out.

Add curd and saute of 2-3 minutes.

Then add tamarind juice and let it boil for another 3-4 minutes.

Now pour in the boiled chicken along with water.

Cook on high flame for 10 minutes and then on low flame till it thickens into a gravy.

Serve hot with rice/dosa/parathas.

Kheema Palak (Lamb mince and spinach)

Ingredients:-

Kheema (minced meat) 1/2kg

Palak chopped 1 bunch

Onions chopped 1

Green chillies slitted 2

Ginger garlic paste 1 1/2 tbsp

Cinnamon 1'' pc

Cloves 2

Red chilly powder 1 tbsp

Turmeric powder

Garam masala powder 1 tsp

Coriander powder 1 tbsp

Cumin powder 1 tsp

Salt as per taste

Oil 4 tbsp

Method:-

Take kheema in a kadai,add ginger garlic paste,Cinnamon,cloves,turmeric powder,1tbsp oil and salt.Keep it on a medium flame.

Let it cook till the water dries off.

In a another pan take oil.Add onions and green chillies.

Saute till pink in colour.

Add chopped palak,salt,garam masala,coriander powder and cumin powder.

Cook till all water dries and palak is cooked.

Now add the kheema and mix thoroughly.

Sprinkle 4-5 tbsp of water and cook until the curry dries.

Serve hot with parathas or rotis.

Saag Murg (Chicken in a spinach puree)

Ingredients:-

Chicken cut into pcs 1 kg

Spinach (palak) 2 big bunches (made into puree)

Oil 4 tbsp

Cinnamon 1'' stick 4

Bay leaves 2

Ginger and garlic paste 4 tbsp

Onion paste 1 cup/2 big onions

Red chilli powder 2 tsp

Ginger julliened 2 tsp

Pepper powder 1 tsp

Dry red chillies chopped for garnishing

Butter enough to saute chicken.

Salt to taste

Method:-

Heat oil in a pan,add cinnamon sticks and bay leaves.Saute over medium heat until they crackle.

Add ginger garlic and onion paste,and red chilli powder.Saute for 30-60 seconds.

Add spinach puree and mix well.Add little water.Let it cook for 3-4 minutes.

In a another pan,heat the butter and saute chicken until lightly browned.

Transfer the chicken pieces into the spinach puree.Add salt and pepper powder,cover and simmer on very low heat for 10-15 minutes or until the chicken in cooked.

Lastly garnish the dish with ginger and dry red chillies.

Recipe source:-Dum Cuisine.

Kheema Fry/mutton minced fry

Ingredients:-

Kheema/Minced Meat 500gms
Onion (chopped) 1
Green chillies (chopped ) 1
Ginger and garlic paste 1 tbsp

Red chilly powder 1 tbsp
Pepper powder 1/2 tbsp
Turmeric powder 1/4 tbsp
Salt to taste
Oil for frying
Fresh Coriander and Mint leaves few

Method:-

Marinate kheema with onions,green chillies,ginger garlic paste,turmeric powder,pepper powder, coriander and mint leaves and salt for half an hour.

In a kadai take the marinated kheema and keep on a slow flame until the water gets dried.

Once the kheema is dry,make a well in the center and add oil.When the oil is hot enough mix the kheema with the oil.

Fry till kheema is crispy and cooked well.

Recipe source:- Yummy food

Shimla Mirchi Kheema / Capsicum Kheema

Pakistan is very famous for its spicy cusine in particular its kababs.Here we have a pakistani restaurant called Karachi Darbar.The kababs he servers are excellent and sometimes it beats indian kababs.And there are many dishes of pakistan which are famous like Mutton Achari,Chicken Achari,Paya,Shimla mirchi kheema and many more.When ever we visit this restaurent mutton achari and shimla mirchi kheema are must in our menu along with kababs.

I googled for the recipe and got one from Jeena's kitchen.Made few changes and the taste was excellent.The recipe is below:-

Ingredients:-

Minced Meat 250gm

Onion 1 (paste)

Onion 1 (chopped)

Tomatoes 2 (paste)

Capsicum (chopped) 2

Green Chili 2

Ginger garlic paste 2 tbsp

Turmeric 1 tsp

Cumin powder 1 tsp

Garam Masala 1/2 tsp (can be adjusted according to taste)

Cumin Seeds 1/2 tsp

Coriander Seeds 1/2 tsp

Fennel Seeds 1/2 tsp

Dried Mint 1 tbsp

Kasori menthi 1 tbsp

Bay leaf 1

Salt

Black Pepper 1/2 tsp

Oil 4 tbsp



Method:-



Take oil in a pan,add onions and fry until brown in colour.

Add blended onion paste and saute till brown in colour.

Now add tomato paste and ginger garlic paste.Saute till the oil leaves the pan.

Add fennel seeds,cummin seeds,coriander seeds,red chilly powder and turmeric powder.

Saute for 2-3 minutes.

Now add green chillies.Saute for another 1 minute.

Add chopped capsicum and salt.Cover and cook for 3-4 minutes.

Now add kheema (minced meat),cumin powder,pepper powder,bay leaf,garam masala powder,Kasuri menthi and dried mint leaves.Saute for 2-3 mintues.

Add little water and cover and cook till kheema is well cooked.

Serve with parathas or hot rice.

Recipe source :- Jeena's kitchen

Rogan Gosh (Meat cooked in yoghurt and whole spices)

Last weekend i brought two recipes books (Curries & rice and Tikkas & Kababs).Since last three days i am stealing the recipes from that book and cooking it.This curry i made it last night for dinner with chapati.Had rogan gosh in the restaurants but never made it at home.This came out very well.


Ingredients:-


Lamb 1 kg (cut into cubes)
Butter 3/4 cup
Asafoetida (hing) a pinch
Green cardamon 10
Cinnamon 3 sticks
Cloves 5
Ginger and garlic paste 3 tbsp
Yoghurt 2 cups
Deghi mirchi powder 1 tbsp
Salt to taste
Water 2 1/2 cups


Method:-

Heat clarified butter in a kadhai.Add hing,green cardamons,cinnamon and cloves.Saute till they crackle.
Add onions and stir fry till golden brown
Stir in ginger and garlic paste and saute for 2 minutes.
Add lamb cubes and stir fry for 15 minutes.
Add the remaining ingredients except water.Cover and cook on low heat for 30 minutes.
Increase heat and stir fry till the oil separates.
Add water and pressure cook for 5-6 whistles.
Serve hot with parathas or rotis.


This curry is going to participate in the Side dish for chapathi event by viki of elite foods

Chicken Fry --- KFC Style

Ingredients:-

Chicken 5 pcs

Ginger garlic paste 1 tbsp

Maida 1/2 cup

Bread crumbs 1/2 cup

Egg 1

Red chilly powder 1/2 tsp

Coriander and mint leaves few

Salt as per taste

Oil for deep frying

Method:-

Wash chicken pieces and soak it in the warm water with salt for 1 hour.

Beat egg and mix salt,red chilly powder,coriander and mint leaves.

Mix bread crumbs,maida and little salt.

Pat dry the chicken pcs and dip in the egg mixture.

Then coat the chicken pcs in the maida and bread crumbs mixture.

Deep dry in the oil and take it on a tissue.

I got this recipe from a tv show and they taste similar to KFC.This recipe is not for the people who are very health conscious.My kids loved it.

PS:-Once you coat chicken with maida and bread crumbs,shake the pcs so that excess flour comes off and oil is not spoiled when frying

Mutton Paya Soup/Lamb Trotters and Awards

Lamb trotters are the lamb legs and they are burnt before selling.The trotters has to be cleaned and small strands of hair has to be removed.This is soup is very healthy mostly given to children, to the new mothers and also to recuperating patients for its nourishments.

This soup i remember my mom used to give me as i was very thin and she used to say that this soup is very healthy for the kids.My kids also love this,i usually make this as their breakfast on holidays.

Ingredients:-

Lamb trotters/legs:-4 nos
Onions 1 (chopped)
Gralic - 5-6 pods (chopped)
Black Peppers -- 10 nos
Coriander (whole) 1 tbsp
Green chillies 2(slited)
Zeera - 1 tbsp
Oil 2 tbsp
Salt as per taste

Method:-

1.Clean mutton legs throughly and check it for small hair which has to be removed.

2.Mix trotters,onions,garlic,black pepper, coriander, zeera, chillies and oil.Pressure cook until you get 5-6 whistles.

3.Allow it to cool and add salt,again pressure cook until you get 2-3 whistles.

Before giving it to kids filter the soup and let it be warm.This taste good with hot dosa.

PS:- Remember to add salt after step two not before that because if salt is added intially the trotters takes time to cook.

*************************************************************************************
I have been awarded and tagged by the lovely and talented ladies Uma,Padma, Sree,EC, Ramya, Suparna, Kalyani, Rajji .Thanks a lot friends and please forgive me for doing this tag very late as i took a small break from blogging and did much of my pending work,like finishing my half done painting,did some snacks for my kids,crochet and completed Daughters Of Arabia book.

Friends please excuse me if have missed anyone,i am very sorry.
My Tag

1. What is your current obsession?

Crochet and Blogging

2. What are you wearing today?

I am wearing a nighty

3. What’s for dinner?

Sprouts salad and a glass of low fat buttermilk

4. What’s the last thing you bought?

Few bowls and a mat

5. What are you listening to right now?

My daughter singing Janam Dekhlo Metgaee Duriya

6. What do you think about the person (ladies) who tagged you?

All are talented,innovative and sweet.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

Hyderabad in particular where i have spend my childhood.

8. What are your must-have pieces for summer?

Sun glasses

9. If you could go anywhere in the world for the next hour, where would you go?

Taj Mahal,Agra

10. Which language do you want to learn?

Arabic and Tamil

11. What’s your favourite quote?

Darkest Hour Is Just Before Dawn

12. Who do you want to meet right now?

My Mom and my blog friends

13. What is your favourite colour?

Pruple and bottle green colour

14. What is your favourite piece of clothing in your own closet?

My cotton saree

15. What is your dream job?

Archeologist

16. What’s your favourite magazine?

Friday Gulf News magazine (local newpaper)

17. If you had $100 now, what would you spend it on?

Buy clothes and toys for my kids

18. What do you consider a fashion faux pas?

Wearing jeans and anklets

19. Who are your style icons?

None.

20. Describe your personal style.?

Simple

21. What are you going to do after this?

Play with my kids

22. What are your favourite movies?

Tara Zaamen Par,Sholay........

24. What are three cosmetic/makeup/perfume products that you can't live without?

I don't use makeup but i was using very light coloured lipstick when working,now i don't use anything

23. What inspires you?

I get inspired by people who fight for women's rights

24. Give us three styling tips that always work for you:

Simplicity,dressed as per the occasion

25. What do you do when you “have nothing to wear” (even though your closet’s packed)?

I will ask hubby to choose for me

26. Coffee or tea?

Tea with ginger

27. What do you do when you are feeling low or terribly depressed?

In india used to go to the temple and sit there calmly for an hour and here read sai baba's book

28. What is the meaning of your name?

Saritha is a small waterfall in hindi

29. Which other blogs you love visiting?

I love all the blogs.

30. Favorite Dessert/Sweet?

Payasam

31.Favourite season

Rainy season which i miss the most after living here since last 7 years

**The rules are: Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

Now the awards

The Kreativ Blogger award that comes with some rules:-

1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers.
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated.

Awards:

I pass all these awards and to all my blog friends,pls accept the award from me.And also i thank all the ladies who have given me these awards,with all your support,comments and wishes

Hugs to you all and thanks for making my blog what it is now.

Gongura Mutton-- Mutton cooked in sorrel leaves

Ingredients:-

Mutton 1/2kg
Red sorrel leaves/gongura 1 1/2 cup
onions, finely chopped 2
Green chillis slited 3
Coriander pwd 1 tbsp
Cumin pwd 1tsp
Garam masala pwd 1tbsp
Oil 4 tbsp

For marination:
Curd 1 cup
Ginger garlic paste 1 tbsp
turmeric powder 1/4 tsp
Salt as per taste
Red chilli pwd 1 tbsp
Juice of small lemon



Method:-

*Marinate mutton pieces in curd, salt, turmeric pwd, chilli pwd, ginger garlic paste and lemon juice and keep aside for half an hour.

*Pressure cook till the mutton is half cooked

*Heat oil in a vessel,add onions and green chillis and saute till transparent.

*Add the sauted onions to the half cooked mutton and cook on high heat for 3-4 mts.

*Add coriander powder, cumin powder and garam masala powder and mix well. Add a cup of water and adjust salt.

*Bring to a boil and reduce heat and cook for another 10-12 mts.

*Add the washed gongura leaves by roughing tearing them and mix well.

*Close the cooker with a lid and cook till the mutton pieces are soft and well cooked and the leaves have blended well with the mutton masala base.

*Serve hot with rice or roti