Mitchalda : Light and chilling beer cocktail

For those who cant tolerate two alcoholic drinks in a cocktail, Mitchalda is an ideal and most recommended beer cocktail. As it is the combination of lime and beer only. Preparation time is about 3 minutes.

Ingredients for Mitchalda cocktail

330 ml beer
2 lemon wedges
Salt for rimming

Method for preparing Mitchalda beer cocktail

First of all rim the chilled beer tumbler or pilsner glass whichever you prefer with salt. Add about 7 medium sized ice cubes. Now sqeeze lemon wedges in glass and keep the spent wedges in glass only and top the glass with ice cold beer.

The chilling beer cocktail Mitchalda is ready to charge you.

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Apple N Beer Mojito : Chill out with beer cocktail

Apple N Beer mojito a cocktail rum, beer, lime and apple brandy will charge you with some real good taste. The preparation time is about 5 min.

Ingredients for Apple N Beer mojito

30 ml Bacardi white rum
15 ml apple brandy
2 lemons, quartered
2 tsp sugar
200 ml beer

Method to prepare Apple N beer mojito

Muddle lime and sugar lightly in a mojito glass. Now add Bacardi rum and apple brandy. Add crushed ice and mix well with bar spoon. Top with beer.

Charge yourself and chill out with the beer cocktail.

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Chor pucee : Enjoy Kutchi memon’s dessert

The sweet dishes and desserts of Kutch have some specialty, the proper taste of baked eggs can be lingered by preparing Chor pucee. This ramzan, enjoy this dish in the evening and prepare for id e milad.

The preparation time is about 30 minutes.

Ingredients for Chor pucee

The quantity of ingredients mentioned below is for 4 servings. The ingredients are ;
1 can condensed milk
1 cononut, grated
2 tsbp butter
2 eggs
2 tsbp sugar
100 gm pista, chopped and used for garnishing

Method to prepare Chor pucee

The eggs should be beated for not less than 2 minutes. Now mix all the ingredients with a wooden spatual. Now bake the mixture in a tray which should be buttered to avoid stickiness at 200 degree F.

Remove and again bake for 20 minutes at same 200 degree F. Garnish the prepared chor pucee with chopped pista and enjoy the dish.

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Gosh Ke dal : Pulses with mutton in Memon style

Can a pulse fill up the taste of kebabs or muttons, I think yes it can be even more delicious if made in Memon,s style. A combination of pulses with diced mutton with cloves and cardamoms will certainly make tickle your taste buds.

Here is the recipe for gosh ke dal where dal is made with diced mutton, and the combination of dal, dal masala and khurma together will force you to remember the tradition of Kutchi memon,s kitchen.

Ingredients for gosh ked al

The time required to prepare gosh ked al is about 30 minutes. The quantity of ingredients mentioned below is for 4 servings. The ingredients for gosh ke dal are:

For the dal
1 Kg tur dal
2 pureed tomatoes
2 stick cinnamon
2 cardamoms
2 cloves
1 pod garlic
25 ml oil (This can be optional and calorie conscious people may avoid this)
2 tbsp tamaring paste
Salt to taste
2 tsp red chilli powder
Pinch of sugar

For dal masala
1 tsp jeera
1 tsp fenugreek
1 tsp rice
Few curry leaves
½ tsp channa dal (Gram)
Few mustard seeds

For khurma
½ Kg diced mutton
2 tomatoes juliennes
2 onions, juliennes
50 gm curd
2 tsp ginger-garlic paste
2 sticks cinnamon
2 cardamoms
2 cloves
50 ml oil
Finely chopped coriander for garnishing
2 tsp red chilli powder
Salt to taste

Method to prepare Gosh ked al

For preparing Gosh ked al you have to prepare dal, dal masala and khurma and then assemble them for final dish.

Preparation of dal masala - All the ingredients for dal masala mentioned above should be dry roasted. For this preparation only one tsp masala should be used.

Preparation of dal - All the ingredients of dal should be pressure cooked for about 6 whisles, then it should be grind and the oil which is optional should be added along with tamarind paste and oil. Boil again and then add red chilli powder and tomato puree.

Add the prepared dal masala 1 tsp.

For seasoning - Heat oil and add 2 red chillies in it. Add few flakes of garlic, mustard seeds and curry leaves. Take off flame and add a pinch of sugar and set aside.

For preparing khurma - Heat oil and add mentioned spices and onions and fry till the onions become golden brown. Add ginger garlic paste and tomatoes and fry well, now add washed and drained mutton. When the oil separates then add red chilli powder, curd and coriander. Now add water and pressure cook till the mutton becomes tender. Drain some oil and keep aside.

Lastly assemble khurma with dal and garnish with seasoning prepared before. Gosh ked al is ready and enjoy with biryani.

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Mutton Biryani in Memon’s way

Biryani is a world famous recipe and there has been numerous methods to prepare it. At different region mutton biryani is prepared in different way. Here I am describing the Kutchi way to prepare mutton biryani the most liked dishes of Memons.

In this recipe khurma is prepared, then rice is prepared and later form biryani by adding milk. Here is the method to prepare, try it and I assure that you will remember the flavor for long time.

The preparation time is about 30 minutes.

Ingredients for Mutton biryani

The quantity of ingredients for mutton biryani mentioned below is for 6 servings. The ingredients required are :-

For Khurma
2 mg mutton pieces
4 heaped tsp ginger garlic paste
½ kg curd
2 limes
8 onions preferably juliennes
4 tomatoes preferably juliennes
100 gm finely chopped coriander
4 chopped green chillies
4 tsp red chilli powder
2 tsp salt
¼ tsp turmeric powder
250 gm oil
2 cinnamon sticks
2 cardamoms
2 cloves

For rice
1 Kg basmati rice
Salt to taste

For biryani
20 strands saffron
50 ml milk
Pinch of biryani color

Method to prepare Memon’s mutton biryani

For preparing Khurma heat the oil in large vessel and fry cinnamon, cardamom and cloves. Now add onions and fry till it becomes golden yellow, and then add ginger garlic paste and tomatoes. Fry them well and add red chilli powder, salt and turmeric powder. Now add mutton which should be well washed and fully drained. Roast the mutton lightly. Then add curd, coriander, green chillies and about 200 ml of water. Cook for about 45 minutes till the mutton is tender. Add lime and drain the oil and then keep aside.

For preparing rice soak the rice for half an hour before cooking, now boil water in a large container and add rice to boiling water. Add salt to taste and cook the rice till 75% is done. Drain if water is left using a stainer.

For preparing biryani soak the saffron in milk for 10 minutes and then add a pinch of biryani color. Add cooked rice to the khurma in a large vessel preferably khurma vessel. Now add khurma oil and then add saffron along with milk. Now close the vessels tightly so that no vapor could come out. Allow to cook in low flame for about 10 to 12 minutes placing a heavy vessels on top to keep the closure of khurma vessels tight.

The delicious mutton biryani of Memon,s is now ready. Serve hot and enjoy the new taste of mutton biryani.

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Varkhi Samosa : A memons dish from Kutch

Kutch, a city on the North Western border of India is a claudron of cultural and religious significance, the land like its food and dishes is rich, legendry and multiflavored with the aroma of border meals.

Varkhi samosas is one of the most liked Kuchi memon dish. The preparation time is about 45 minutes. The ingredients and method of preparation of this delicious Varkhi samosa is given below.

Ingredients for Varkhi Samosa

The quantity of the ingredients mentioned below is for 6 servings. The ingredients for Varkhi samosa required are

½ Kg maida
½ Kg mutton mince
4 Onions
1 lime
4 green chillies
100 gm coriander
1 tsp red chilli powder
Pinch of turmeric powder
½ tsp salt for taste
½ tsp garlic
½ tsp ginger
250 ml oil

Method to prepare Varkhi samosa

Onions should be sauted and maida should be mixed with oil and salt. Knead them well and cover with damp cloth and keep it aside.

Now roast the mutton mince. Add ginger, garlic, red chilli powder salt and lime juice. Mix the mince well.

Now take the maida mixture and make small balls of equal size. Stick together 7 such round balls with sprinkling dry maida between each and then roll it into large dough. Cut it lengh wise twice and then cut it breath wise twice making 9 samosa bases. Fill it with mince and fold carefully in a triangle shaped. Stick the edges with water and fill half a wok with oil. Now heat oil take off flame and cool. Then add samosas and put wok on flame and fry samosas till it becomes golden brown.
Now take out the samosas, drain oil and serve with tomato sauce.

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Shammi Kabab : A ramzan gift

Ramzan is on and the evening of ramzan can be made colorful with some delicious Kutchi memon cuisine. Kutchi memon dishes still exist and in some traditional houses still the aroma of hot melting ghee and frying spices can be smelt which can linger your taste.

Shammi Kebab is one of Kutchi memon dish which can be tried in this Ramzaan The time required to prepare is about 1hour to 1 hour 30 minutes.

Ingredients for Shammi kabab

The amount of ingredients mentioned below is for 6 servings. Following ingredients are required to prepare Shammi kabab.

½ Kg mutton mince
¼ coconut
8 dry red chillies
1 clove garlic
1 Onion
2 Cardamoms
2 Cinnamon sticks
2 Cloves coriander for garnishing
100 gm gram daal (pulse)
1 egg
6 Soaked and pealed almonds
4 peppercorns
½ tsp poppy seeds (khus khus or posto)
2 green chillies
250 ml oil for frying

Method to prepare Shammi Kabab

All the ingredients except egg should be mixed and pressure cooked with 1 glass of water till it becomes dry. Now remove red chillies, garlic, coconut, onion, spices and almonds from the mixture and grind them well. Now add them to remaining mixture and grind it to a fine paste, grinding should be at least 5 minutes.

Now add egg and mix well and knead a little. Take a portion of the mixture according to the size of kabab you like and roll into your hand into oval or round shaped patty. Do the same will all the mixtures.

Refrigerate the patty for about 15 minutes and then deep fry in oil. Your Shammi Kabab is ready, for better taste serve immediately with mint chutney.

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