Homely Recipes

MUTTON KOFTA

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Mutton kofta is a delicious dish featuring tender meatballs simmered in a rich, spiced gravy. Here’s a recipe that’s perfect for a cozy supper:

Ingredients:

For the Koftas (Meatballs):

  • 500g minced mutton (lamb)
  • 1 small onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1-inch piece ginger, minced
  • 2 green chilies, finely chopped (adjust to taste)
  • 2 tbsp fresh coriander leaves, chopped
  • 1 tsp garam masala powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp red chili powder (optional, for extra heat)
  • 1/2 tsp turmeric powder
  • 2 tbsp gram flour (besan)
  • Salt to taste
  • Oil for frying

For the Gravy:

  • 2 medium onions, finely chopped
  • 2 tomatoes, pureed
  • 1/2 cup yogurt, whisked
  • 1 tbsp ginger-garlic paste
  • 1-2 green chilies, slit (optional)
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala powder
  • 1/2 tsp red chili powder
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground fennel seeds (optional)
  • Salt to taste
  • 2-3 tbsp oil
  • Fresh coriander leaves for garnish

Instructions:

Preparing the Koftas:

  1. Mix the Ingredients: In a large bowl, combine the minced mutton with chopped onion, garlic, ginger, green chilies, fresh coriander, garam masala, cumin, coriander powder, red chili powder, turmeric, gram flour, and salt. Mix everything well until it forms a uniform mixture.
  2. Shape the Koftas: Take small portions of the mixture and shape them into round balls (about the size of a walnut). Set them aside on a plate.
  3. Fry the Koftas: Heat oil in a deep frying pan over medium heat. Once hot, carefully add the koftas in batches. Fry until they are golden brown on all sides. Remove and drain on paper towels. Set aside.

Making the Gravy:

  1. Sauté the Onions: In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until they turn golden brown.
  2. Add Ginger-Garlic Paste: Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
  3. Cook the Tomatoes: Stir in the pureed tomatoes and cook until the oil starts to separate from the mixture.
  4. Spice it Up: Add turmeric, ground coriander, ground cumin, red chili powder, black pepper, and ground fennel seeds. Cook the spices for a minute.
  5. Add Yogurt: Reduce the heat to low and slowly stir in the whisked yogurt. Cook for 5 minutes, stirring frequently, until the yogurt is fully incorporated and the gravy thickens.
  6. Simmer the Koftas: Add the fried koftas to the gravy. Gently coat them with the sauce and let it simmer on low heat for 10-15 minutes, allowing the koftas to soak up the flavors.
  7. Final Touch: Sprinkle garam masala on top and garnish with fresh coriander leaves.

Serving:

Serve your mutton kofta hot with steamed basmati rice, naan, or roti. A side of cucumber raita or a fresh salad would complement this dish beautifully.

Enjoy your flavorful and aromatic mutton kofta supper!

CHICKEN KOFTA

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For the Sauce:

  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced
  • 2 tomatoes, finely chopped or pureed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garam masala
  • 1/2 cup plain yogurt (or coconut milk for a dairy-free version)
  • 1/4 cup fresh cream (optional, for a richer sauce)
  • 1/4 cup fresh cilantro, chopped, for garnish
  • Salt and pepper to taste

Instructions:

  1. Prepare the Chicken Kofta:
  1. In a large mixing bowl, combine the ground chicken, onion, garlic, ginger, green chili, cilantro, parsley, breadcrumbs, egg, and all the spices (cumin, coriander, turmeric, paprika, garam masala, salt, and pepper).
  2. Mix everything thoroughly with your hands until well combined. If the mixture feels too wet, you can add a bit more breadcrumbs.
  3. Wet your hands to prevent sticking, then form the mixture into small, golf ball-sized koftas (about 12-15 pieces).
  4. Heat the olive oil in a large skillet over medium heat. Once hot, add the koftas in batches, cooking them until golden brown on all sides, about 4-5 minutes per side. Once cooked, remove from the skillet and set aside.
  1. Make the Sauce:
  1. In the same skillet, add a little more oil if needed. Add the chopped onion and sauté until golden brown and caramelized.
  2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
  3. Stir in the ground cumin, coriander, turmeric, and paprika. Cook the spices for a minute to release their flavors.
  4. Add the chopped or pureed tomatoes, cooking until the tomatoes break down and the mixture becomes a thick paste.
  5. Stir in the yogurt and cream (if using), then simmer the sauce on low heat for about 5 minutes. Season with salt and pepper to taste.
  6. Gently add the cooked koftas into the sauce, making sure they’re well-coated. Simmer for another 10 minutes, allowing the koftas to absorb the flavors of the sauce.
  1. Serve:
  1. Garnish with fresh cilantro.
  2. Serve hot with basmati rice, naan, or flatbreads, and a side of cucumber raita or a fresh salad.

Enjoy your delicious Chicken Kofta!

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CRISPY TASTY VEG CUTLETS

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Vegetable Cutlet - Crispy Street Style Evening Snack Recipe ...

Why This Dish

In a world where time is of the essence, this dish is a lifesaver. It’s quick, easy, and the flavors are so well balanced that it’ll feel like a feast on a weeknight. Plus, it’s versatile! You can switch up the veggies based on what’s in season or what you have on hand, and the chicken cutlets can be dressed up or down with your choice of seasonings.

Chicken Cutlets

Let’s start with the main event: Chicken Cutlets. These are golden, crispy, and juicy pieces of chicken that are breaded and pan-fried to perfection. The secret to the ultimate chicken cutlet? A well-seasoned breadcrumb mix and a hot, sizzling pan.

Recipe Highlights:

  • Tender Chicken: Start with boneless, skinless chicken breasts. Pound them to an even thickness to ensure they cook uniformly. This also makes them tender and easier to eat.
  • The Coating: Dip the chicken in flour, followed by an egg wash, and finally, a breadcrumb mix. For extra flavor, I love adding grated Parmesan cheese, garlic powder, and a pinch of paprika to the breadcrumbs.
  • Cooking: Fry them in a shallow pan with a good amount of oil until golden brown on both sides. Make sure the oil is hot enough to crisp up the coating but not too hot to burn the breadcrumbs. A quick flip, and they’re done in under 10 minutes!

Mixed Vegetables

Now, onto the sidekick that makes this meal truly complete: Mixed Vegetables. This isn’t just any mix—it’s a colorful, flavorful assortment that brings freshness and a bit of crunch to the plate.

What You’ll Need:

  • Veggies Galore: My go-to mix includes bell peppers, zucchini, carrots, and snap peas. But feel free to get creative! Broccoli, mushrooms, and even a handful of spinach can be tossed in for good measure.
  • Simple Seasoning: A drizzle of olive oil, a sprinkle of salt, pepper, and maybe a dash of balsamic vinegar. The goal is to let the natural flavors of the vegetables shine.
  • Cooking Method: Sauté the veggies in a large pan over medium heat. Start with the harder vegetables, like carrots and bell peppers, which take a bit longer to cook, and finish with the quicker-cooking ones, like zucchini and snap peas. This way, everything is perfectly tender but still has a little bite.

Bringing It All Together

The best part about this meal is how it all comes together. Serve the chicken cutlets alongside a generous helping of the mixed vegetables. The contrast between the crispy, savory chicken and the vibrant, slightly sweet vegetables is pure bliss. For an extra touch, a squeeze of fresh lemon over the chicken brightens up the entire dish.

Why You’ll Love This Supper

This meal is a real winner because it’s:

  • Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
  • Balanced: You get your protein and veggies all in one go.
  • Customizable: Change up the vegetables or add different spices to the chicken breading to keep things exciting.
  • Family-Friendly: Even the pickiest eaters will love this dish, and it’s a great way to get some extra veggies into their diet.

Final Thoughts

If you’re looking for a supper that’s both nourishing and delicious, this Chicken Cutlet and Mixed Vegetables combo is the way to go. It’s the kind of meal that turns an ordinary night into something special, without all the fuss. So, grab your apron, and let’s make supper time the best part of the day!

VEG MACARONI

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Close up of macaroni elbow

Ingredients:

2 cups elbow macaroni (or any pasta of your choice)

1 medium onion, finely chopped

1 medium tomato, chopped

1/2 cup capsicum (bell pepper), chopped (use a mix of colors for a vibrant look)

1/2 cup carrots, chopped

1/2 cup peas (frozen or fresh)

1/2 cup corn kernels (optional)

2-3 cloves garlic, minced

1-inch ginger, grated

2 green chilies, finely chopped (adjust to taste)

1/2 teaspoon turmeric powder

1 teaspoon red chili powder (adjust to taste)

1 teaspoon cumin seeds

1 teaspoon garam masala

1/2 teaspoon coriander powder

Salt to taste

2 tablespoons tomato ketchup

1 tablespoon soy sauce

2 tablespoons oil

Fresh coriander leaves, chopped for garnish

 Instructions:

1. Cook the Macaroni:

   Boil the macaroni in salted water according to the package instructions until al dente. Drain and set aside.

2. Prepare the Veggies:

   Heat oil in a large pan or wok over medium heat.

   Add cumin seeds and let them splutter.

   Add minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant.

3. Sauté the Vegetables:

   Add the chopped onions to the pan and sauté until they turn translucent.

   Toss in the chopped tomatoes and cook until they soften.

   Add the chopped carrots, peas, corn, and capsicum. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still have a crunch.

4. Spice It Up:

   Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the vegetables. Mix well.

   Add tomato ketchup and soy sauce, stirring everything together to coat the veggies.

5. Combine with Macaroni:

   Add the cooked macaroni to the pan and gently mix it with the spiced vegetables.

   Sprinkle garam masala over the top and toss everything together to combine.

6. Final Touch:

   Taste and adjust seasoning if needed.

   Garnish with fresh coriander leaves.

7. Serve:

   Serve hot, and enjoy your Taste vegetables macaroni

Whimsical White Cake Recipe

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Get ready to embark on a delightful baking adventure with your little ones! This simple yet scrumptious white cake is a crowd-pleaser and a fantastic way to make lasting memories in the kitchen. Perfect for cupcakes or a classic cake, it’s a sweet treat that’s as fun to make as it is to eat. Ready? Let’s bake!

Prep Time: 10 minutes
Cook Time: 30-40 minutes (with time for cake dances)
Total Time: 40-50 minutes
Servings: 12 slices of happiness
Yield: 1 9-inch square cake (or a dozen magical cupcakes)

Ingredients

  • 1 cup white sugar – The sweet foundation of our cake.
  • ½ cup unsalted butter – Soft and creamy, ready to melt into yumminess.
  • 2 large eggs – The dynamic duo that brings it all together.
  • 2 teaspoons vanilla extract – A splash of vanilla for that classic, cozy aroma.
  • 1 ½ cups all-purpose flour – The building blocks of our fluffy creation.
  • 1 ¾ teaspoons baking powder – The secret to that perfect rise.
  • ½ cup milk – The liquid magic that makes everything smooth.

Directions

Step 1: Gather Your Troops (and Ingredients!)
Assemble your baking battalion! Grab all your ingredients and line them up on the counter. Don’t forget to don your favorite apron—it’s time to get messy!

Step 2: Preheat the Oven
Crank up that oven to 350°F (175°C) and let it warm up while you work your magic. Grease and flour a 9-inch square cake pan like you’re dusting it with fairy powder. This ensures our cake doesn’t stick and comes out with a golden glow.

Step 3: Creamy Dreamy Butter and Sugar
In a large mixing bowl, cream together the butter and sugar until they’re as fluffy as a cloud. (This is where the kids can help with some enthusiastic mixing!) Add the eggs one by one, giving a quick mix after each addition. Finally, stir in the vanilla extract, and watch as the mixture turns into a smooth, velvety dream.

Step 4: Flour Power
In a separate bowl, whisk together the flour and baking powder. Slowly add this dry mixture to the wet ingredients, mixing as you go. The batter will start to come together, thick and luscious. Now, pour in the milk and give it a final stir until it’s smooth like cake batter should be.

Step 5: Into the Pan It Goes
Pour the batter into your prepared pan, spreading it out evenly with a spatula. This is the moment where the cake-to-be says, “I’m ready for the oven!”

Step 6: Bake and Wait
Pop the pan into the preheated oven and let the magic happen. Bake for 30-40 minutes, but no peeking! The cake is done when the top springs back with a gentle touch, and the house smells like pure bliss.

Step 7: Cool and Chill
Once your cake is golden and perfect, take it out of the oven and let it cool completely. This is the hardest part—resisting the urge to dig in right away!

Step 8: Enjoy the Fruits (or Cake) of Your Labor
Finally, slice it up, top it with your favorite frosting, and enjoy every bite. Don’t forget to share a piece with your little helpers—they’ve earned it!

Enjoy your cake-making adventure! This is not just a recipe; it’s a memory in the making. Happy baking! 🍰

4o

Chicken Fried Steak Recipe

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Overview

This chicken fried steak is a delightful dish that’s perfect for breakfast, lunch, or dinner. It features tender beef with a crispy coating, topped with a creamy gravy. Follow these simple steps to make it at home.

What Is Chicken Fried Steak?

Chicken fried steak is a popular Texan dish made by pounding a cut of beef thin, coating it in a buttermilk batter, and frying it until crispy. It’s typically served with a rich, creamy country gravy.

Key Tips for Perfect Chicken Fried Steak

  1. Season Generously: Liberally season the steaks with salt and pepper before dredging and frying to enhance flavor.
  2. Temper the Steaks: Allow the steaks to come to room temperature before frying to ensure even cooking and crispy exteriors.
  3. Use Cornstarch: Add cornstarch to the flour mixture for an extra-crunchy crust.
  4. Double Dredge: Dredge the steaks in seasoned flour twice for a well-coated, flavorful exterior.
  5. Tenderize the Meat: Use cube steak, which is pre-tenderized and ideal for this recipe. If unavailable, tenderize top round steaks to 1/4-inch thickness using a meat mallet.

Serving Suggestions

Pair your chicken fried steak with collard greens, potato salad, and mac and cheese for a classic Southern meal. Enjoy it with iced tea or a spiked Arnold Palmer.

Storage Instructions

Store leftover chicken fried steak in an airtight container in the refrigerator for 3 to 4 days. Reheat by baking in a 350°F oven for 10 minutes. You can prepare the flour mixture for dredging in advance and store it in a cool, dark place for 6 to 8 months, or in the fridge for up to a year.

Bake your cake from scratch

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Some people get into food blogging just to share, while others are hoping to turn their passion into a profession. But while you know your way around the kitchen, when it comes to starting your own website, you might not have any idea where to begin or what questions to ask first. Don’t worry – regardless of why you’re starting your blog, we all have to start somewhere. Whether you’re going to DIY everything, or find someone who can walk you through the process, here’s a list of steps you can take to get your very own food blog up and running with as little bewilderment and confusion as possible….

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