Kheema Hariyali

In Bengali homes it is the man of the house who does the kitchen essentials shopping. In my house it is no different. Today is my 100th post since I started this blog. I therfore decided to shop myself ofcourse he drove me around. My first stop was at the vegetable market. The vegetable seller who sold green masala was arranging his goods, I saw the fesh green garlic available in the winter, just for a few months. This will be my ingredient for the 100th recipe. Then I bought mint, coriander, ginger and dill, with some mutton kheema and kaleji. I was ready to cook. Thus for the first time I cooked this Kheema Hariyali. My husband enjoyed this finger licking recipe. I hope you try it and enjoy it as much as we did. 

Ingredients:

• Mutton Kheema with a few pieces of Kaleji,  total 250 gms.
• Curds 2 tbsp
• Turmeric powder 1/2 tsp
• 1 bay leaf
• 10 to 15 sprigs of fresh garlic, remove the white threads and use the garlic with the green stems
• 3 tbsp chopped Dill
• 3 tbsp chopped coriander leaves
• 3 tbsp chopped mint leaves
• 3 green chillies or to your spice taste but we will not use red chilli powder.
• 2 medium onions chopped fine
• A piece of coal 2 cloves and 1tsp ghee for smoking the meat
• 3 tbsp pure ghee.
• 1/2 tsp garam masala 
• 1 tsp lime juice

Method:

• Wash the kheema and kaleji, add the turmeric and curds and marinate minimum 3 hrs.
• Heat the coal on the gas till red hot. In a katori place the burning coal add the cloves put it on the meat. Now pour the ghee and trap the smoke with a tight lid. Keep it trapped for 10 mins.
• Make a paste of green garlic, dill, mint & coriander.
• Heat the ghee and to this add a few bay leaves add the chopped onions and fry till it turns golden brown.
• Add the kheema and kaleji and saute for 5 mins.
• Add the green paste of fresh garlic, dill, coriander, mint and saute for a few mins till oil oozes.
• Add chopped green chillies and salt to taste.
• Add 2 cups hot water and cook till meat is tender. You can also use pressure cooker then add only 1 cup of plain water.
• When meat is tender add 1/2 tsp garam masala powder mix add 1 tsp lime juice and remove from flame.
• Serve with your choice of Bread, Pav, or Roti.

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Tikhat Shankarpali (Diwali Menu)

Diwali the annual festival of lights. Diwali to me means beautiful memories of the festival's preparation.

We had three ladies in the house my Aaji, Aai and Mavashi. Aai and Mavashi were working ladies but they would put in their best efforts to give a personal touch to the Diwali Magic. The "Faral" or the sweets would be distributed to friends and relatives.They were all homemade. The ladies would work late into the night after job or wake up at dawn to cook before leaving for work. A variety of sweets and savories were made in large quantities. My Mavashi would do beautiful Rangolis in the courtyard before the house. 

Today I try to keep that tradition but being a senior citizen my daughters are reluctant to let me do "Faral" at home when "Faral" options are available in the market.

I will make a few items at home may be three but they will be our old recipes come to me from my Aaji and Aai .

Today I made this Tikhat Shankarpali as my husband and I eat less sugar and would not be able to enjoy the sweet variety.

Tikhat Shankarpali

 Ingredients : 

• 400 gms. maida
• 1 tbsp kalonji
• 1 tbsp ajwain
• 1 tbsp black pepper
• 3 tbsp pure ghee that is ice cold
• Salt to taste
• Oil to deep fry

Method :

• Take a big thal and put the maida with salt, kalonji, ajwain, black pepper coarsley ground and the ghee .
• Rub the maida with your fingers till a rava like consistency is formed. 
• I used the food processor as my fingers don"t have that strength.
• Now add water to make a stiff dough.
• Keep aside for 30 mins.
• Roll into thin chappatis and cut into diamond shapes.
• Deep fry in hot oil on medium heat.
• Store when cool in airtight containers.

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