Homemade Chicken Burger / Use Paneer instead of Chicken for Vegetarian Burger.

Homemade Chicken Burger using fresh and healthy ingredients is what I cooked today. Amazing taste and experience.  The freshest and most delicious Chicken Burger I ever had.  For Vegetarians, you can use Paneer instead of Chicken, rest all the ingredients and preparation method is same as chicken burger.  I cooked this in Four stages.  First stage was preparation of Chicken Pattice. Second stage was preparation of sauce or spread. Third stage was preparation of toppings or add on’s. Fourth stage was preparation of Coleslaw.

Recipe:

First Stage (Preparation of Chicken Patties) :

Ingredients:

  • Boneless Chicken – 500 gms – cut into small pieces.
  • Bread crumbs –  to prepare this take 8 to 10 pieces of fresh bread and grind them in a grinder.  Bread crumbs are ready.
  • Lime Juice – 2 tbs.
  • Garlic – 10 cloves – roughly chopped.
  • Onion – 1 large size – rougly chopped.
  • Carrot – One -grated.
  • Mozerella Cheese – Half cup – grated.
  • Egg – One.
  • Extra Virgin Olive Oil – 6 to 8 tbs.
  • Fresh Coriander Leaves – Half cup – finely chopped.
  • Fresh Thyme leaves – 2 tbs – finely chopped.
  • Mustard paste – 1 tsp.
  • Tumeric powder – Half tsp.
  • Garam masala powder – Half tsp.
  • Red Chilli powder – 1 tsp.
  • Chat masala powder – 1 tsp.
  • Salt to taste.
  • Coriander powder – 1 tsp.
  • Butter – 2 to 4 tbs.
  • Butter Paper – as required.

Method:

  • Take the onion and garlic grind it into a paste in a grinder.
  • Add chopped boneless chicken into the grinder along with onion and garlic paste. Grind it into a paste.
  • Remove this chicken/onion/garlic paste in a large mixing bowl.
  • Add salt to taste, garam masala powder, red chilli powder, chat masala powder, coriander powder, tumeric powder, mustard paste in the mixing bowl along with chicken/onion/garlic paste.  Mix them well using your fingers and palm.
  • Then add 2 tbs of extra virgin olive oil, egg, grated carrot, coriander leaves, thyme leaves, grated cheese, lime juice, to the chicken mixture and mix them well using fingers and palm.
  • Finally add 3 to 4 tbs of bread crumbs to the chicken mixture.  Mix them well.
  • Make equal and even sized balls of the chicken mixture.  Chicken pattice ball size should be around 2 inch diameter.
  • Take a large flat tray.  Place butter paper on the tray.  Gently brush olive oil on the butter paper.  Spread some bread crumbs on the butter paper.
  • Take the 2 inch diameter chicken pattice balls and gently flaten it using both your palms.  Apply little oil on your palms to prevent chicken pattice on your palm. Flaten it to about one centimeter or little more thick size.
  • Place this flattened chicken pattice on the bread crumbs spread, on the tray. Sprinkle some bread crumbs on top of the flattened chicken pattice.
  • Repeat the above steps for all the remaining chicken pattice balls.
  • Take a flat frying pan.  Add 2 tbs of extra virgin olive oil and one tsp of butter in it. Heat up the frying pan.
  • One the oil is medium hot, place the chicken pattice on the hot oil.  Fry it on medium flame from both sides until the chicken are cooked properly.
  • Remove the cooked chicken pattice and keep it aside in a tray.
  • Chicken Pattice is ready.

Second Stage (Preparation of Sauce / Spread):

Ingredients:

  • Butter (melted) – 4 tsp.
  • Mayonnaise – 4 tsp.
  • Sweet Chilli Sauce – 2 tsp.
  • Chilli Garlic Sauce – 2 tsp.
  • Tomato Ketchup – 4 tsp.
  • Salt – just a pinch.

Method:

  • Just mix all the above six ingredients in a mixing bowl.  Berger Sauce is ready.

Third Stage (Preparation of Toppings / Add-ons):

Ingredients/Method:

  • Tomato – Medium size – 3.  Cut them into round slices.
  • Cucumber – 3. Cut them into round slices.
  • Fresh Ice Berg Lattuce Leaves – 8 to 10 pieces.
  • Cheese Slices – 8 to 10 slices.
  • Keep the above ingredients ready.

Fourth Stage (Preparation of Coleslaw):

Ingredients:

  • Fresh Green Cabbage – Finely / Thin sliced – 2 cups.
  • Fresh Grated Carrots – 2 cups.
  • Mayonnaise – 2 tbs.
  • Honey – 1 tsp.
  • Salt to taste.
  • Apple Cider Vinegar – 1 tsp.

Method:

  • Take a large mixing bowl.  Add Mayonnaise, salt to taste, Apple Cider Vinegar, Mayonaise and mix them well until it turns like fine thick paste.
  • Add sliced green cabbage and grated carrot to the bowl.
  • Gently mix them well.  Keep it aside. 
  • Coleslaw is ready.

Assembling/Preparation of Chicken Burger:

  • Take good quality Burger Bun.  Cut them in Half.
  • Take a flat pan and add 2 tsp of butter and heat it up.  Once the butter melts, place the Burger Bun on the hot pan and roast it for 2 to 4 seconds on both the sides.  Do this for all the Burger Buns.
  • Take a serving plate.  Place the hard part of the butter roasted bun on the plate.
  • Apply Sauce/Spread prepared earlier on the Bun.  Place a layer of Ice Berg Lattuce Leaves on the Bun/Sauce.  Place Chicken Pattice cooked earlier on the top of Lattuce Leaves.  Place one Cheese Slice on top of the Chicken Pattice.   Place sliced cucumber on top of the cheese slice.  Place sliced tomato on top of cucumber.  Again spread the Sauce on top of tomato and cucumber as required.  Place the Coleslaw on top of the spread Sauce.  Gently place the other half of the Burger Bun on top of the Coleslaw.  Very gently press it from top.
  • Homemade Chicken Burger is ready to be served.
  • Happy Eating.

Quick Chicken Stir Fry

Quick Chicken Stir Fry is really a quick to make dish, doesn’t take much time.  Ready to eat in few minutes as a starter.  

Recipe:

Ingredients:

  • Fresh Boneless Chicken – 500 gms (Breast pieces) – cut it into small cubes of 2 inch size.
  • Cashew nuts – One small cup. Just cut it into half from center.
  • Ginger – very finely chopped – 1 tbs.
  • Garlic – very finely chopped – 2 tbs.
  • Onion – 2 medium sized – finely chopped.
  • Extra Virgin Olive Oil -3 tbs.
  • Black Pepper powder – One tsp.
  • Sweet chilli sauce – Half tsp.
  • Chilli Garlic sauce – Half tsp.
  • Tomato Ketchup – One tsp.
  • Schezwan sauce – Half tsp.
  • Dark Soya sauce – One tsp.
  • Corn flour – One tbs.  Take a small bowl and add water upto half the level.  Add corn flour and mix it well.  Keep it aside.
  • Salt to taste.

Method:

  • Take a small pan and add all the cashews into it.  Heat up the pan and roast the cashew for couple of minutes on high heat until cashews turn light brown.
  • Take another deep pan or kadai and heat it up.
  • Add extra virgin olive oil and heat it up.  
  • Add finely ginger, garlic and onion to the hot olive oil and fry it for a minute or two.  No need to brown the onions.
  • Add boneless chicken cuts and fry it on high heat.  Keep stiring continuously until the chicken is half cooked.
  • Add pepper powder, sweet chilli sauce, chilli garlic sauce, tomato ketchup, schezwan sauce, dark soya sauce, and salt to taste.  Mix them well and cook on high heat.  Keep stiring continuously for 4 to 5 minutes on high heat.
  • Add roasted cashews and corn flour mixed in water, to the kadai.
  • Keep stiring continuously on high heat for another 3 to 4 minutes or until the moisture is dried up.
  • Quick Chicken Stir Fry is ready to be served hot.
  • Happy Eating.

Smoked Ghee Roast Lamb

 

Cooked Smoked Ghee Roast Mutton (Lamb) at home.  This rich and delicious dish is time consuming and tedious but once done it’s really worth taking all the efforts.  Try cooking at home.  

Recipe:

Ingredients:

  • Boneless Mutton (Lamb) – 1 kg – cut into small cubes of around 2 inches.  Clean it with water and keep it aside.
  • Raw Papaya – 100 gm.
  • Garlic – 12 to 14 cloves.
  • Ginger – around 3 inch long.
  • Green Chilli – One long.
  • Coriander powder – 2 tsp.
  • Garam Masala powder – 1 tsp.
  • Tumeric powder – Half tsp.
  • Jeera (Cummin) powder – 1 tsp.
  • Red Chilli powder – 2 tsp.
  • Chat Masala powder – 1 tsp.
  • Lime juice – 2 tbs.
  • Salt to taste.
  • Hung Curd (Yoghurt) – One Cup.
  • Ghee – 6 tbs.
  • Onion – 4 large size – chopped into long thin pieces.
  • Tomato – 3 medium size – finely chopped.
  • Whole Masalas – Cinaamon stick (One inch); Black Cardamom (One piece); Green Cardamom (Two pieces); Star Anise (One piece).  Crush them coarsely in a stone mortar & pestle.  Keep it aside.
  • Charcoal piece – around 2 inch thick and long.
  • Cummin Seeds – 2 tsp.
  • Fresh Coriander leaves – finely chopped – around One cup.

Method:

  • Take the Curd (Yoghurt) in a dry cotton cloth and tie it properly.  Hang the curd with the cloth at a height and place a plat or small bowl underneath the hanged curd.  Water will drip out of the curd.  Keep it for a minimum 2 hours.  Remove the hung curd in a small bowl and keep it aside.
  • Grind the Papaya, ginger, garlic and green chilli into a find paste.  Keep it aside in a bowl.
  • Take a large mixing bowl.  
  • Add 2 tbs of ghee, papaya/ginger/garlic/green chilli paste, hung curd, red chilli powder, lime juice, jeera powder, coriander powder, salt to taste, chat masala, garam masala, tumeric powder in the large mixing bowl.  Mix them well.  Marination is ready.
  • Add boneless mutton (lamb) pieces into the mixing bowl.  Mix it well with the marination.  Cover it and keep it in the Fridge for atleast two hours.
  • Remove the marinated mutton from the Fridge.  Make a well in the middle of the large bowl having marinated mutton.
  • Switch on the gas burner and safely place the Charcoal piece on the fire using a clip.  Let the Charcoal burn and turn in red hot from all sides.
  • Take a small bowl and place it in the middle of the well (created in the large bowl having marinated mutton).
  • Pick the red hot charcoal using a clip and place it in the small bowl in the middle of the marinated mutton.  Sprinkle all the coarsely crushed whole masalas on the top of hot Charcoal.  Add one tbs of ghee on the top of the hot Charcoal and immediately cover it with silver foil or a lid.  Ensure the the smoke doesn’t escape out of the large bowl.  Leave it covered for 45 minutes. 
  • Smoked Charcoal infused with spices and ghee into the marinated mutton is ready to be cooked.
  • Take a large & deep Cooking pan or Kadai.  Heat it up.
  • Add remaining Ghee and let it melt.
  • Add Jeera (Cummin) seeds and let it crackle.
  • Add sliced onions and fry them until it turns golden brown.
  • Add chopped tomato and fry them until the tomatoes are properly cooked (until tomato pulp is seperated from its skin).  Keep stiring this mixture on high flame.
  • Remove the silver foil or lid kept on top of the marinated mutton.  Remove the Charcoal bowl and discard (throw) it.
  • Add the marinated and charcoal smoked mutton (lamb) in the Kadai.  Mix them well on high flame.
  • Fry the mutton on high flame until you see ghee seperating from the sides of the kadai.
  • Add very little water if required and mix them well.
  • Cover the Kadai with a lid.  Reduce the flame to medium or low and cook it for another 10 to 12 minutes with lid covered.
  • Open the lid after 10 to 12 minutes and mix the mixture well.
  • Again cover the Kadai with the lid and cook it for another 15 minutes on low flame.
  • Open the lid and check if the mutton are completly cooked.  By this time mutton will be completely cooked.  If not, mix it and cook it for another 10 minutes with covered lid.
  • Smoked Ghee Roast Lamb (Mutton) is ready to be served.  Sprinkle chopped fresh coriander leave (half of it) on the cooked mutton and mix it well.
  • Smoked Ghee Roast Lamb (Mutton) to be served hot, garnished with chopped fresh coriander, lime wedge and sliced onion.  This dish goes well with Roti, Naan, Chappati or can even be eaten as starters.
  • Happy Eating.

Chettinad Chicken

Chettinad is in Tamil Nadu, a southern state of India.  Chettinad used to be Merchants, Bankers, Lenders, Traders’ city many years back.  Chettinad cuisine is spicy and has many delicious dishes, Chettinad Chicken is one of them.  Try cooking this dish at home and you will love it. 

Recipe:

Ingredients:

  • Dry Whole Masalas : Mustard seeds – 1 tbs; Saunf  (Fennel seeds) – 1 tbs; Black Pepper – 1 tsp; Cinnamon stick – 2 inches; Fennugreek seeds – 1 tsp; Coriander seeds – 2 tbs; Hing (Asefoteda) powder – Half tsp; Stone leaves – one inch; Star Anise – 2 pieces; Green Cardamom – 3 pieces; Black Cardamom – 1 piece; Clove – 4 pieces; Khas Khas (Poppy seeds) – 1 tsp; Urad Dal (White Gram) – 1 tbs.
  • Shallot (small onions) – 250 grams – roughly chopped.
  • Curry leaves – Half a cup.
  • Ginger – 2 inch piece – finely chopped.
  • Garlic – 10 cloves – finely chopped.
  • Green Chillis – 3 pieces – finely chopped.
  • Onions – Large Size – 2 – finely chopped.
  • Tomato – 3 medium size – finely chopped.
  • Cooking Oil – 4 tbs.
  • Chicken – with bones – 1 kg – chopped in 1 X 1 inch pieces.
  • Tumeric powder – 1 tsp.
  • Red chilli powder – 2 tbs.
  • Salt to taste.

Method:

  • Take a Deep Pan or Kadai and add cooking oil.  Heat it up.
  • Add all dry whole masalas and fry it for 2 mintues.  
  • Add half of the curry leaves to the frying masalas and keep stirring.
  • Add chopped ginger and garlic to the Kadai.  Keep frying it for 2 minutes.
  • Add chopped Shallots (small onions) into the Kadai.  Keep stirring on high heat until the Shallots are golden brown.
  • Add little salt so that the Shallots are fried quickly.
  • Turn off the heat.
  • Drain the oil out of the fried masalas.  Donot throw this oil.
  • Remove the fried masalas on a plate.  Allow it to cool
  • Grind this fried masalas in the mixer-grinder into a fine paste by adding required water.
  • Add this grinded masala mixture to the chicken and mix them well.  Allow it to marinade for atleast 45 minutes.
  • Pour the drained hot oil back into the Kadai and heat it up.
  • Add chopped onions and fry it until it turns golden brown.
  • Add remaining curry leaves and fry them.
  • Add chopped tomatoes to the Kadai and fry it well until the tomatoes are cooked to perfection.  This will take around 4 to 5 minutes on high heat.
  • Add salt, red chilli powder and turmeric powder and mix them well.  Cook them for another two minutes.  Add little water to de-glaze the Kadai.  Keep stirring.
  • Add marinaded chicken to the Kadai.  Keep stirring / mixing continuously on high heat for 4 to 5 minutes.
  • Bring down the heat to minimum and cover the Kadai with a lid and allow the chicken to cook for 8 to 10 minutes with closed lid.
  • Add water (for thick consistency gravy) to the chicken and increase the heat to high.  Keep stirring/mixing.
  • Cover the Kadai with a lid and bring down the heat to medium and allow it to cook for another 8 to 10 minutes until the chicken are completely cooked.
  • Turn off the heat.
  • Chettinad Chicken is ready to eat.  Serve hot and garnish it with chopped fresh coriander leaves.  Chettinad Chicken goes well with Steamed Rice and or Chappati.

Kombdi Rassa

Kombdi Rassa is a Maharashtrian dish cooked in a rustic way along with few rustic masalas in it.  Kombdi is Chicken and Rassa is thin gravy in Marathi.  Cook and enjoy this dist at home.

Recipe:

Ingredients:

  • Chicken with bones – 1 kg – cleaned and chopped in 1 X 1 inch pieces.
  • Dry whole masalas : Jeera (Cummin) seeds – 1 tbs; Black Pepper – 1 tsp; Bay leaves – 2 small size; Dry Red Chillies – 6  medium sized; Corriander seeds – 1 tbs; Cinnamon Stick – 2 inch; Mace leave – One; Clove (Lawang) – 4 pieces; Green Cardamon – 2 pieces; Black Cardamon – One piece; White Seasame (Til) seeds – 1 tbs.
  • Dried Coconut (Khopra) – Grated finely – 4 tbs.
  • Ginger – finely chopped – 1 tbs.
  • Garlic – finely chopped – 1 tbs.
  • Fresh Coriander leaves – finely chopped – One small cup.
  • Kokum (Garcinia Indica) – 6 Pieces soaked in luke warm water.
  • Onion – 2 large – finely chopped.
  • Green Chillies – 2 pieces – finely chopped.
  • Cooking Oil – 3 tbs.
  • Tumeric powder – Half tsp.
  • Salt to taste.

Method:

  • Take a deep Pan or Kadai and add 2 tbs of cooking oil.  Heat it up.
  • Add all the dry whole masalas into the hot oil and fry them for about two minutes.
  • After two minutes add dried grated coconut to the masalas and fry it for two to three minutes on high heat.
  • Remove this fried masalas from the Kadai and place it on a plate.  Donot remove the oil – leave it in Kadai.
  • If required, add little cooking oil to the Kadai and heat it up.  Add ginger, garlic, green chillies in the same oil and cook it for about two to three minutes on high heat.
  • Add chopped onion to the Kadai and fry it along with ginger/garlic/green chilli until the onions turn light brown.
  • Turn off the heat and remove this fried onion mixture on a plate.
  • Use a mixer grinder and add the fried onion mixture, fried dry whole masalas, chopped fresh coriander, and Kokum (Garcinia Indica) which is soaked in luke warm water.
  • Grind this mixtures into a fine paste by adding required quantity of water.
  • Take the same Kadai and add remaining cooking oil.  Heat it up.
  • Once the oil is heated up add the above grinded mixture into the hot oil.
  • Stir it well and keep frying for about three minutes on high heat.
  • Add tumeric powder, salt to taste, and red chilli powder (Only if you need this dish to be very hot and spicy).  If not, then don’t add red chilli powder.
  • Stir it well.
  • Add chicken into the Kadai along with fried masala.
  • Keep stirring the chicken on high heat for four to five minutes.
  • Add water (as per required consistency of gravy – rassa required) to the Kadai and mix it well with the chicken on high heat.  
  • Once you see the water boiling, reduce the heat to medium and cover the Kadai with a lid.
  • Allow it to cook for another 12 to 15 minutes, until the chicken is completly cooked.
  • Turn off the heat and let the lid be on the Kadai for another ten minutes.
  • Remove the Kombdi Rassa in a serving bowl and garnish it with fresh coriander leaves.
  • Kombdi Rassa goes well with Bhakri (Jowar or Rice) – that’s how it’s eaten in rural Maharashtra, India.  Serve hot along with some fresh lime and sliced onion.
  • Happy Eating.

Chicken Pasta.

Chicken Pasta in white sauce turned out to be very delicious.  I tried cooking this dish for the first time by watching it on a food channel, with some of my own twist and addtions.  Ingredients are healthy and fresh which made this dish very tasty.

Ingredients:

  • Whole Wheat Pasta – Half kg.
  • Onion – One large size – sliced into long thin shape.
  • Garlic – grated – 2 tbs.
  • Tomato – One Large size – finely grated.
  • Red Bell Pepper – One medium sized – sliced into thin long pieces.
  • Green Bell Pepper – One medium sized – sliced into thin long pieces.
  • Yellow Bell Pepper – One medium sized – sliced into think long pieces.
  • Cheddar Cheese – grated – 3 tbs.
  • Mozzarella Cheese – grated – 4 tbs.
  • Fresh Cream – 2 tbs.
  • Milk – 250 ml.
  • Salt to taste.
  • Dried Oregano – 2 tbs.
  • Red Chilli powder – Half tsp.
  • Coriander powder – Half tsp.
  • Pepper powder – 2 tbs.
  • Extra Virgin Olive Oil – 4tbs.
  • Boneless Chicken – cut into 1 inch cubes – Half kg.
  • Butter – 1 tbs.
  • Fresh Thyme leaves – 1 tbs.

Method:

  • Take a large size deep pan.  Add one liter of water, pinch of salt and 1 tsp of olive oil to it.  Heat it up.  
  • Once the water is heated, add pasta to it and keep stirring.
  • Allow the pasta to cook well.  Keep checking every now and then.  
  • Once the pasta is completely cooked, remove the water from pasta.
  • Keep cooked pasta aside (drain out all excess water).
  • Take another large size deep frying pan.  Add 2 tbs of extra virgin olive oil and heat it up.
  • Add butter and allow it to melt.
  • Add chicken pieces and stir continuously on high heat for 3 to 4 minutes.
  • Add salt to taste and 1 tbs of pepper powder.
  • Keep stirring the chicken on high heat until it is cooked completely.
  • Remove this cooked chicken in another bowl and keep it aside.
  • Add remaining extra virgin olive oil in the same deep frying pan and heat it up.
  • Add finely grated tomato and fry it for 2 to 3 minutes.
  • Add grated or finely chopped garlic and stir well for another 2 to 3 minutes on high heat.
  • Add sliced onion and stir well.  Cook until onions are translucent.
  • Add Thyme leaves and stir for 2 minutes.
  • Add sliced Red, Yellow and Green Bell pepper.  Mix them well. Cook them on high heat.
  • Add salt to taste, red chilli powder, coriander powder and remaining black pepper powder. Stir well and cook for another 2 to 3 minutes on high heat.
  • Add cooked chicken into the pan and mix them well.  Stir well on high heat for another 3 to 4 minutes.
  • Add Oregano and mix them well.
  • Slowly add milk on low heat and continuously stir well.  Then increase the heat and cook it for another 2 to 3 minutes.
  • Add grated mozzarella and cheddar cheese to the pan.  Mix them well.  Cook it for 2 to 4 minutes.
  • Add boiled pasta to the pan and mix them well.  Cook it for another 2 to 4 minutes.
  • Add fresh cream and stir it well.  Cook it for 2 minutes.
  • Turn off the heat.
  • Donot cover the pan with lid.  Allow all the steam to go out.
  • Serve Chicken Pasta in a serving plate and garnish it with fresh basil leave. Chicken Pasta is ready to eat.
  • Happy Eating.

Nagpur Saoji Mutton

Nagpur Saoji Mutton is a speciality of Nagpur city of Maharashtra State in India. This dish has lots of dried whole masalas, later grinded to paste, making it spicy. The gravy base is roasted and grinded peanut paste.  The masalas and peanut base gravy make this dish very delicious.

Ingredients:

  • Fresh Mutton (Lamb) – 1 kg – cut into 1 inch size cubes.
  • Onion – Three medium sized – cut into thin slices.
  • Cooking Oil – 4 to 5 tbs.
  • Dried Spices : Pepper Corn – 1 tbs.  Dal Chinni (Cinnamon Stick) – 2 inch. Cloves – 1 tsp. Red Chilli – 6 to 8 pieces.  Green cardamom – 4 pieces. Black cardamom – 1 piece. Cummin seeds – 1 tbs. Mustard seeds – 1 tbs. Soaf (Fennil) seeds – 1 tbs. Coriander seeds – 2 tbs.  Mace leave – 1 piece.  Star Anise – 2 pieces. Dagad(Stone) petals – 1 inch. Tej patta (Bay leaves) – 2 pieces.
  • Dried Coconut – cut into fine pieces – 4 tbs.
  • Ginger and Garlic paste – 2 tbs.
  • Peanut – 100 gms – dry roasted.
  • Tumeric powder – 1 tsp.
  • Lime Juice – 4 tbs.

Method:

  • Take a deep fry pan or Kadai.  Add cooking oil and heat it up.
  • After the oil is heated up, add sliced onion in two or three batches and fry them until golden brown.  Remove the fried onions and allow them to cool.  
  • In the same heated oil, add all the dried spices mentioned above and fry them for a minute or so.  Don’t allow it to burn.  Remove the fried dry spices and keep it aside to cool down.
  • Take another pan and heat it up.  Add Peanuts to it and dry roast the peanuts.  Remove it from the pan and allow it to cool down.
  • In the same dry heated pan, add dried coconut and roast them. Remove it from the pan and allow it to cool down.
  • Grind the fried onions, fried dry spices and roasted peanuts together by adding little water so that this turns into a paste after grinding.
  • Grind the roasted coconut seperately by adding little water and turn it into a paste.
  • Take the same deep fry pan or Kadai and add little bit of cooking oil to it.  Heat it up.
  • Add Mutton (lamb) pieces to the heated oil and fry the mutton for 10 to 15 minutes on high heat by continuously stirring it.
  • Add ginger and garlic paste as well as tumeric powder to it.  Stir well continuously.
  • Add fried onion/dry spices/peanut paste to the mutton.  Continuously stir the mixture and allow the masalas and mutton to cook together for another 10 minutes.
  • Add coconut paste and mix well.  Keep stirring the mixture and cook it for another 5 minutes.
  • Add three to four cups of water (depending on required thickness of gravy) and mix them well.  Close the lid of the Kadai and allow the mutton to cook on medium heat until mutton is cooked to perfection (become soft and tender).
  • Add lime juice and cook it for another 5 minutes.
  • Turn off the heat and keep the lid closed for another 15 minutes.
  • Nagpur Saoji Mutton is ready.
  • Serve Nagpur Saoji Mutton hot along with Roti/Bhakri or Rice.
  • Happy Eating.