Dal Ghosht (Meat with lentils)

Ingredients:

mutton - cut into pieces -1/2 kilo

ginger -1 inch piece

garlic -4-5 cloves

yogurt -3 tablespoonful or half cup

Red lentils(masoor dal)-1/2 cup

oil/ghee-as required

onions- thinly sliced - 1 cup

garam masala - 1 tsp

chilli powder -1 1/2 tsp

coriander powder -1 1/2 Tbsp

turmeric powder - 1/2 tsp

salt - as required

chopped coriander for garnishing- around 2 tablespoons.

Preparation:

1) Grind ginger and garlic to paste and marinate the meat with ginger-garlic paste and yogurt and leave for 2 hours.

marinated mutton

2) Soak dal in water for about an hour.

3) Heat ghee/oil in a deep pan or kadai and deep fry the onions till golden brown and crisp. Drain onions out of the hot ghee with a slotted spoon, and keep aside. Fried onions

4)Heat another sauce pan,add little oil(around 2-3 tablespoons). Add meat mixture in same pan and saute at very high heat until the meat is opaque.Lower the heat, add garam masala, chilli powder, coriander powder and salt, and simmer. Sprinkle little water to avoid the spices sticking to the bottom.

5) Drain dal(lentils) and add to the meat. Stir-fry a few times, add 2-3 cups hot water. Bring to boil, then simmer over low heat till Dal is cooked through. You can also pressure cook mutton,as it takes quite long time for the mutton to get cooked. When pressure cooking,add less amount of water. Optionally,You can also cook dal separately,mash them and add to the cooked mutton and simmer well before adding the blended onions.

6) Grind the onions to a paste with the help of a little water, and add to the meat. Cook some more till well blended, and serve garnished with the coriander leaves and fried onions...

Its delicious and worth a try...Enjoy!

Pineapple Souffle (serves 10-12 ppl)

My first ever post in the blog world!My dad always used to talk about this particular dessert, and used to ask me to try it out. He had it from the old work place that he woked decades ago and that old taste still made him drool. I have tried several versions of this one.Amongst all the Pineapple souffle that I have tried,my husband seemed to like this version alot...he really liked it. And this is the only dessert he asks me to make often. Even though I am a 'Sweetaholic' I am not a big fan of Pineapple souffle or any other souffles. ...Here you go, the recipe of souffle that my family love every bite.....Give it a try. This recipe is very much loved by my dad as well....he told it really tasted like the one he had ages ago!

Update: If you are using the eggs in india, u may need to use more since our Indian eggs are smaller in size.

Ingredients:
Pineapple can -1 small can
4 large Eggs
1 1/4 cup (appx 350 mls) Milk
1 1/2 table spoon Gelatin powder
8-10 tablespoons+ 2 tablespoons Sugar
1 teaspoon Cornflour
3/4 cup (appx 200 mls) Pineapple juice (from the can)
1 tablespoon grated Orange rind

Preparation:
1. Drain the pineapple juice from the can .Mix gelatin into it and keep aside.
2. Mix cornflour in the milk and keep aside too.
3.Crush pineapple in to very small pieces keep it aside again.Dont grind it-it will be watery.You need to have the pineapple titbits in there.
4. Separete yolks from whites.Beat the egg yolk along with 10 tablespoons of sugar until light and creamy.(You can add or reduce sugar according to your taste.This is upto my taste buds).It will be light yellow in color.Add milk+cornflour to this.
5. Transfer this mixture to a saucepan and heat this mixture in low flame by stirring constantly. When the mixture starts to thicken,add gelatin+juice into this. When gelatin is completely melted,stir for a minute or two more and switch of the flame.
6. Add the pineapple titbits and orange rind to this and mix well.Keep aside to cool.
7. Beat the egg whites until the peaks form. Add the 2 tablespoon sugar and beat again until stiff. Fold this to the cooled and half-set pudding.
8. Transfer to a pudding dish and chill for a couple of hours or over night and serve cold.
Garnish with fruits and Orange peel.

Notes. Make sure you remove the white pith under the orange skin, since it is very bitter.