Mutton KadaiCategoriesMutton Uncategorized

Mutton Kadai Recipe

No need of a special introduction to Mutton kadai. Mutton kadai is a dish with mutton,  which is traditionally made in cast iron wok called kadai / karai / kadhai / cheena chatti. And Kadai is a popular meal in Pakistan cuisine which is consumed with nan. And In Indian cuisine,  this dish is Mutton kadai. So let us see how to cook kadai mutton / yummy lamb recipe at home. 

500 gm mutton pieces-washed and wiped
1 tsp ginger paste
1 tsp garlic paste
1cup onion paste
1/2 cup oil
1 tbsp cumin seeds
2-3 bay leaves
2 tsp garam masala
1 tbsp salt
1/2 tsp powdered turmeric
2 tbsp powdered coriander seeds
1/2 tsp powdered red pepper
3 cups (500 gm) finely chopped tomatoes

Heat oil and add the cumin and bay leaf. Because Kadai is hot, so that seeds will splutter. And when seeds splutter add the ginger, garlic, onion and saute over high heat till light brown.
Add garam masala, salt, turmeric, coriander powder and red pepper.
Keeping heat high, add meat and turn around till slightly opaque.
Lower heat and let the meat cook, covered, stirring occasionally, till the water dries up and fat separates.
Add tomatoes and let it simmer, till fat separates. Serve hot garnished with coriander leaves.

mutton chopsCategoriesMutton Uncategorized

Mutton Chops Recipe

When you think of non-vegetarian starters, one thing that crosses mind is soft, tender Chops. Quick and easy to cook, lamb chops have tender, juicy meat, which is best served hot. It tastes so scrumptious that, you won’t realise it could be so easy to make it. You can make it in Oven (Oven Lamb Chops), or on Tawa (Flat Pan). 

  • Ingredients:
  • Mutton – 600 Gms, cut into medium pieces
  • Chopped onion – 1 cup
  • Ginger paste – 1 Tablespoon
  • Garlic Paste – 1 Tablespoon
  • Kashmiri chilli powder – 1 ½ Tablespoon
  • Turmeric Powder – ¼ Teaspoon
  • Pepper Powder – ¾ – 1 Tablespoon, adjust according to your spice level
  • Garam Masala powder – 1 Tablespoon
  • Coconut Oil – 2 Tablespoon
  • Lemon juice – 1 ½ – 2 Tablespoon
  • Water as required
  • Salt to taste


  1. Wash the mutton pieces and drain the water completely.
  2. In a pressure cooker add in the mutton pieces, salt along with enough water( little less than the mutton pieces level ) and cook until 5-6 whistles or the mutton is cooked well.
  3. Take off the cooked mutton pieces using a slotted spoon and set aside. Reserve the mutton stock.
  4. Heat coconut oil in a pan, add in the chopped onions and saute until brown.
  5. Add the ginger, garlic paste and saute until the raw smell disappears.
  6. Then add in the chilli powder, pepper powder, turmeric powder and fry till the whole mixture gets a nice brown color on low heat.
  7. Add in the cooked mutton pieces and stir continuously until the mutton pieces are well coated with the masala.
  8. Then pour in the reserved stock and mix well. Add in the garam masala, curry leaves and combine well.
  9. Cook until the gravy become thick on low-medium flame. Then add in the lemon juice and mix well.
  10. Remove from the stove. Serve warm with chappathi, pulao etc.
CategoriesMutton Uncategorized

Goat Liver Curry

Highly rich in iron and low in Sodium. Goat Liver is also a good source of Vitamin B6, Pantothenic Acid, Phosphorus and Manganese, and a very good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B12, Iron, Zinc, Copper and Selenium.

Goat liver curry is a very spicy recipe. Learn how to make/prepare Goat liver curry by following this easy recipe.


  • ½ Kg Liver (Cut in to medium pieces)
  • ½ tbsp Chili Powder1
  • ½ tbsp Coriander Powder
  • ½ tbsp Turmeric Power
  • 3 Cloves
  • 10 Curry Leaves
  • 3 Chilies (Chopped)
  • 1 Onion (Chopped)
  • ½ Bunch of Coriander Leaves (Chopped)
  • ½ tsp Mustard Seeds
  • Oil
  • Salt to taste

How to make Goat liver curry:

  • Heat up the oil in deep frying pan, add mustard seeds, cloves and curry leaves and cook for 2 min.
  • Add green chilies and onion until onion becomes brown.
  • Add liver and salt, fry it being leaving oil.
  • Add chili powder, coriander and cook it for 2 min and add coriander leave and switch off the stove.
  • Serve it hot.


They can preserve vision and eye health. Eggs also contain a crucial chemical compound known as carotenoids that are normally found in fruits and vegetables — and these nutrients can help boost the immune system over time, “Carotenoids are the chemical compounds which produce the yellow, orange, and red colors in fruits and vegetables,” she shares, adding that eggs contain a class of carotenoids known as xanthophyll’s.

“The two xanthophyll compounds found in these carotenoid rich foods are lutein and zeaxanthin; they are more of the yellow pigments in our foods. Egg yolks contain these xanthophyll’s … And the color of yolk is dependent on the feed of the chicken and whether their diet included carotene-rich foods.”

They can build your bones more strong. Eggs are one of the few natural sources of vitamin D, which helps with absorbing calcium, maintaining healthy bones, promoting neuromuscular function, and reducing inflammation. “Other essential nutrients and vitamins found in eggs include DHA (higher amounts from pasture-raised chickens), other B vitamins, fat-soluble vitamins A, D, E, and K.”The trace minerals iodine and selenium are often forgotten about or not usually consumed in sufficient amounts, but they do play a role in brain development, thyroid function, and liver function.”

So, how many eggs we should eat a day? Science says that a healthy person can eat eggs up to 3 per day. Eggs are a complete protein, containing all 9 essential amino acids necessary to rebuild muscles and tissues in our bodies. So, why should we eat eggs? Depending on size, one egg has anywhere between 5 to 8 grams of protein and nearly everything in our bodies requires protein. That makes a constant supply of the essential amino acids, well, essential!



Prawns, is a power pack of calcium, vitamins and minerals, and this large crustacean or shrimp has made its way into the top healthiest food in the world. The American Journal of Clinical Nutrition says that prawns should be in the diet as they keep the heart strong. Here are few reasons to add prawns

Why is seafood good for you? This is the most asked question on Google, and yet many people don’t know the answer. As we all know, seafood is one of the healthiest food we can ever have. There are various health benefits of seafood. It has rich-nutrients, Vitamin-D, Omega 3 and other essential minerals, which makes us more healthy.



Procedure for mutton curry

1.Cooking mutton

Take the cut mutton pieces in a pressure cooker. Add turmeric powder, enough salt and 1/2 glass of mix well. Once they are dissolved, close the lid and wait for 9 whistles. Carefully turn off the flame and open the lid of the cooker and check if the mutton is cooked. Take cooked mutton to a bowl and set aside. It there is any water in the cooker set aside with water. We are almost done with the first part. Now comes the second part of cooking.

2. Frying the spices

Heat a pan over a medium  flame add oil. Add bay leaf, star anise, long pepper, cinnamon, caradmon and cloves. Let them splutter. After a minute, add chopped onions and slit green chilly mix well Now add ginger and garlic paste mix well. Close the lid for 2 minutes until the raw smell disappears. After 2 minutes, open the lid and add coconut paste, mix well. Adjust the oil if necessary to fry coconut paste. Add chopped tomatoes mix well. Close the lid and cook till the tomatoes become mushy. Add red chili, cumin, meat masala and homemade  garam  masala powders gives a nice aromatic excellent taste.

3.Adding boiled mutton

Add boiled mutton mix well. Taste the curry and adjust the salt. Add chopped coriander leaves mix well. Close the lid and fry all the spices for 2 minutes. Add 1/2 glass of water mix well and cook for 2 minutes. Adjust the water as for the consistency of gravy. Switch off the fire. Take into a serving bowl. Serve the delicious mutton curry with hot rice, chapati, parata, naan or with biryani.


How to Prepare Chicken

After you buy chicken, make sure to refrigerate it within two hours. If you won’t cook your chicken within two days, freeze it in a freezer-safe plastic wrap and thaw it before cooking. There are several ways to thaw frozen chicken:

  • Thaw it in the refrigerator for 24 hours prior to cooking.
  • Submerge it in cold tap water to thaw. Change the water every 30 minutes. A three-pound package can take a couple of hours to thaw with this method.
  • Use your microwave to thaw chicken. Make sure you cook it immediately afterward.

Whichever method you use, do not leave your chicken in an environment over 40 degrees F when thawing, as bacteria can begin to grow on the meat. You can also choose to cook your chicken frozen.

When cooking, focus on heating the meat to the right temperature instead of on cooking time. Chicken should reach an internal temperature of 165 degrees F before being eaten. To check, insert a food thermometer into the thickest part of whatever cut of chicken you’re cooking. Don’t let the thermometer touch any bones.

When baking chicken:

  • A 4 ounce boneless breast should take 20 to 30 minutes at 350 degrees F to cook.
  • Bone-in chicken breasts will be larger and take longer to cook. Put them in the oven for 30 to 40 minutes at 350 degrees F.
  • For stuffed chicken breasts, bake for an extra 15 to 30 minutes to make sure it’s cooked through.

If you have to cut your chicken, use a separate cutting surface and knife to avoid cross contamination with other foods. When finished, thoroughly clean and sanitize the cutting surface and any kitchen tools that touched the raw chicken. Always wash your hands between touching raw meat and any other food.

There are many ways to enjoy a good chicken breast, including:

  1. Shredded in a salad.
  2. Grilled over rice or with vegetables.
  3. Sliced on a sandwich.
  4. As a substitute for a beef patty in a burger.
  5. Tossed with pasta and your favorite sauce.
  6. In a wrap with salsa and hummus.

How to Marinate Chicken

Marinades, typically a mixture of an oil, an acid and seasonings, create tastier, juicier and tender chicken. How’s that? Oils help the meat retain its moisture while cooking, resulting in a juicier finished product. Acids, whether you’re using fruit juice or vinegar, help break down the dense protein, tenderizing the meat. Seasonings, as with any food, boost flavor.

There are two methods of marinating chicken

  1. Wet Marinating
  2. Dry Marinating

Method to do marinating for chicken

It’s very simple, all that you need is:-


  • 1 tbsp. lemon zest
  • 3 tbsp. freshly squeezed lemon juice
  • 2 garlic cloves, minced
  • 1 tbsp. black peppercorns crushed
  • 1/2 tsp. sea salt
  • 2 tbsp. olive oil


  1. Add the lemon zest, freshly squeezed lemon juice, minced garlic, crushed black peppercorns, sea salt, and olive oil in a mixing bowl. Stir to combine.
  2. Add the chicken to a freezer-safe ziplock bag, followed by the lemon pepper marinade. Press the air out of the bag and seal tightly, making sure to press the marinade around the chicken to coat.
  3. Place in the fridge to marinate at least 30 minutes, up to overnight.