Category: Curries

Posted in Curries, Mains

HOT AND SPICY PUMPKIN BHAJI

Posted on by Manisha’s Kitchen

Pumpkins originated from Central America over 7,500 years ago. Now it’s all over the world. Seasonally, pumpkins are harvested in October. In the uk and US, pumpkins are best known for carving on halloween. However, you can also make many types of dishes from it; for example pumpkin soup, pumpkin pie and many more. In India, particularly in our village Pangra near Akola, we traditionally make spicy pumpkin bhaji every year for our festival, Dasara. This is not just for our family but we also make lots of pumpkin bhaji for all the villagers and invite them for dinner. This is called ‘Pangat’. Here we usually serve pumpkin bhaji, chapati, rice, dal and sweet. So I would like to share the recipe for our authentic, delicious Hot And Spicy Pumpkin Bhaji. I hope you enjoy it !!!

INGREDIENT’S :

  • Pumpkin 1kg.
  • Green chilli 200gm
  • Garlic 200gm
  • cooking oil 20ml
  • turmeric powder 1/2 tsp
  • Whole mustered 1/2 tsp
  • Whole cumin 1/2 tsp
  • salt as per your test.
  • fresh coriander for garnish

Prep time : 15 minutes.

Cooking time : 30–40 minutes

Serves : 6 — 10

STEP -BY -STEP- RECIPE :

Diced pumpkin, Garlic and Green Chilli.

first of all grab all the ingredients. These are the main ingredients which is you can see in this top picture.

Diced pumpkin.

wash the pumpkin out side, then cut into half . Take out the seeds properly and diced the pumpkin size around 4cm . Diced them all. All diced peaces washed them again.

Take the green chillis wash properly. Peel the garlic cloves.Crush them all as a big particle.

Make sure don’t make the paste. After that take the deep pan. Add some oil and heated on a medium heat.

Add the whole mustered and whole cumin. When’s it crackle, add crushed chilli and garlic. Add some whole green chillis as well. Fry at list 1-2 minutes. Make sure don’t fry too much or burn the garlic and chilli. After 2 minutes add turmeric powder and salt. Mix them well and cover the lid for 10 minutes. When’s the water releases Add half cup of another water mix well and cover the lid cook at list half an hour.

Hot and spicy pumpkin bhaji

When’s it cook garnish with fresh coriander and Serve with chapatti , rice and yoghurt Raita and enjoy your meal.. !!!

Some tips: I would like to suggest you can manage spice level as per your test.

This is our original authentic recipe which is we can use lots of chillis and garlic make it very testy and very hot & spicy.

Posted in Curries, Mains

Aromatic Lamb Bhuna

Posted on by Manisha’s Kitchen

Lamb Bhuna originates from the Bengal region of India and is a hot thick curry made from fresh spices. I first started making this dish whilst working at a previous job and quickly fell in love with it, tweaking the recipe slightly in order to make it my own.

Aromatic Lamb Bhuna

so here’s what you need to make this aromatic lamb bhuna.

Ingredients for Lamb Bhuna

For the fresh masala:

  • 10 – 15 black peppercorns
  • 8 -12 green cardamom
  • 6 – 10 cloves
  • 4 – 6 tablespoons white poppy seeds
  • 2 small sticks cinnamon
  • 4 -6 tablespoons whole cumin
  • 4 – 6 tablespoons whole coriander seeds
  • half cup dried coconut
  • whole red chilli (amount is optional)

For the curry paste:

  • 5 large onions
  • small bunch of coriander (chopped)
  • 10 cloves of garlic
  • ginger
  • salt to taste
  • 1 – 2 tablespoons red chilli powder
ingredients for aromatic lamb bhuna
  • Prep time: 15 minutes
  • Cooking time: 1 hour 15 minutes
  • Serves: 6 – 8
  • Special notes: Both the spice and thickness of the curry can be adjusted to your preference by adding more or less chilli powder and less or more water to the pan when cooking.

Step-by-step recipe

For the fresh masala:

  • First of all, lightly roast the whole spices on a pan.
lightly roast the whole spices
  • Once roasted grind it to a powder and keep it to one side.
Grind the mixture to a powder

For the curry paste:

  • Roast the sliced onion, garlic, ginger and coriander until it starts to brown.
Roast onion,garlic,ginger and coriander.
  • Add the mixture to a blender to make a paste.
  • Add some oil to a large pan and, when hot, pour in the paste. Once the paste turns brown add the whole spices masala powder, salt and chilli powder (to taste) also add some whole red chilli’s . Stir well.
Add the Red chillis and onion, garlic, ginger, coriander paste.
Add fresh whole spices masala powder.
  • After that add Lamb or (mutton) and stir well. After 5 mins add hot water and cook well till the lamb becomes tender. Bhuna curry is supposed to be thick so don’t add to much water.
Add lamb or mutton.
Add hot water.

Serving suggestions: When all is ready place the curry in to the serving dish and garnish with coriander. Serve with rice, naan or chapati and enjoy Aromatic Spicy Lamb Bhuna.

Enjoy your Lamb Bhuna.