For all mutton lovers out there this recipe is here to satiate your cravings. Kheema filled in a samosa is a deliciously deadly combination and now you can try the mutton kheema rolls filled with cheese. Savoury, spicy, pungent and oh-so! yummy…

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Assembly: 15 minutes

INGREDIENTS:

  • Minced Mutton: 1 Kg
  • Mustard/ Sesame cooking oil 3 tbsp
  • Jeera/ Cumin, whole: 1 tsp
  • Onions, finely diced: 1 cup
  • Garlic, finely chopped: 2/3 cup
  • Ginger + Garlic Paste: 3 – 4 tsp
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Chilli powder: 1 tsp
  • Cumin powder: 1 tsp
  • Kheema powder: 2 tsp
  • Green chillies, finely chopped: 1 tsp
  • Green Bell Peppers/ Capsicums, chopped: 1 cup
  • Mint Leaves: 2 tbsp
  • Coriander leaves: 2 tbsp
  • Curd/ Yogurt: 2/3 cup
  • Refined flour: 2 tbsp
  • Spring Roll sheets
  • Salt as per taste

METHOD:

Come cook along with us..

Put on low flame an earthen wok/ kadhai with oil and heat. Add cumin and onions to it and give a good stir. Sauté till the onions sweat and become pinkish on a medium flame.

Add finely chopped garlic, ginger+garlic paste; all the powdered spices and continue stirring. To this masala add green chillies and minced mutton. Stir keenly. Ensure all the ingredients have combined and the mutton starts to change colour, this may take about 10-15 minutes. This is indicative that it has started to cook. The mutton will reduce in size and will start sweating oil.

Add salt, bell peppers, coriander and mint leaves. Combine. Add curd to your kheema mixture and let it cook for another 4-5 minutes till it turns dark golden-brown.

While your kheema is being cooled, cut a cheese cube into three equal parts.

Also, combine refined flour and water to form a slurry.

Now start folding the cooked kheema along with the cheese in the spring roll sheets and seal your rolls using the flour-water slurry.

Ensure that the rolls are well sealed before deep frying them or else the cheese will melt and splatter the oil.

Serve hot with mint chutney, finely-sliced onions and mint leaves.


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World Food Day: How To Minimise Food Wastage

16th of October is celebrated as ‘World Food Day’. Why not celebrate it everyday? – This year, The World Food Programme was awarded the Nobel Peace Prize. In doing so the hunger parity around the world has been brought into focus, and Hunger has been identified as a human right violation. Read more on how you can minimise your food wastage.

Know your Mushrooms

Mushrooms are fungi that we consumer in so many delicious recipes. Know what mushrooms are good to consume and how to identify rotten mushrooms. Follow the link for more information…

Top Foods To Battle Them Rainy Blues

Know what to eat during which season and stay healthy all year round. Our bodies acclimatise internally during every natural season, to help our bodies adjust to the change more optimally it is important to consume fresh and seasonal produce, read more…

For all mutton lovers out there this recipe is here to satiate your cravings. Kheema filled in a samosa is a deliciously deadly combination! Savoury, spicy, pungent and oh-so! yummy…

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Assembly: 15 minutes

INGREDIENTS:

  • Minced Mutton: 1 Kg
  • Mustard/ Sesame cooking oil 3 tbsp
  • Jeera/ Cumin, whole: 1 tsp
  • Onions, finely diced: 1 cup
  • Garlic, finely chopped: 2/3 cup
  • Ginger + Garlic Paste: 3 – 4 tsp
  • Turmeric powder: 1 tsp
  • Coriander powder: 1 tsp
  • Chilli powder: 1 tsp
  • Cumin powder: 1 tsp
  • Kheema powder: 2 tsp
  • Green chillies, finely chopped: 1 tsp
  • Green Bell Peppers/ Capsicums, chopped: 1 cup
  • Mint Leaves: 2 tbsp
  • Coriander leaves: 2 tbsp
  • Curd/ Yogurt: 2/3 cup
  • Refined flour: 2 tbsp
  • Spring Roll sheets
  • Salt as per taste

METHOD:

Cook along…

Put on low flame an earthen wok/ kadhai with oil and heat. Add cumin and onions to it and give a good stir. Sauté till the onions sweat and become pinkish on a medium flame.

Add finely chopped garlic, ginger+garlic paste; all the powdered spices and continue stirring. To this masala add green chillies and minced mutton. Stir keenly. Ensure all the ingredients have combined and the mutton starts to change colour, this may take about 10-15 minutes. This is indicative that it has started to cook. The mutton will reduce in size and will start sweating oil.

Add salt, bell peppers, coriander and mint leaves. Combine. Add curd to your kheema mixture and let it cook for another 4-5 minutes till it turns dark golden-brown.

Cool your kheema mixture. In the meantime, combine refined flour and water to form a slurry. Once your mixture has cooled fold them in spring roll sheets as shown in the video above and seal your samosas using the slurry as glue.

Deep fry your Samosas to a golden brown colour.

Serve hot with mint chutney, finely-sliced onions and mint leaves.



Iftar is here and we wanna treat you to a delicious Mutton Kheema Samosa recipe, share your ramzaan specialities with us…


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Here comes the rain Cuisine Canvas

HERE COMES THE RAIN!

Our body automatically internally adjusts to the external changes in the weather. This call’s for an adjustment to our diets seasonally to help our bodies accommodate these changes with ease. Read more to find out what you should and shouldn’t eat..

Chicken Kacchi Biryani Cuisine Canvas

Chicken Kacchi Biryani In Earthen Pot

This is a scrumptious and wholesome recipe that brings the best of both worlds together, the succulent chicken made along with fragrant savoury basmati rice. Read more for the complete recipe…

Mutton Kheema Roll with Cheese Cuisine Canvas

Mutton Kheema Rolls with Cheese

You’ve heard of the Kheema Samosa. Now try the Kheema Roll, this recipe is made by compactly rolling the spiced minced meat around cheese and deep fried to golden perfection. Read more…

We are presenting a simple potato wedges recipe attuned to the Indian palette with some basic staple spices that will be easily available in your kitchen.

  • Preparation Time: 10 Minutes
  • Baking Time: 20 Minutes
  • Serves: 3-4

INGREDIENTS:

  • Potatoes, medium size: 4 to 5
  • Oil: 2 Tbsp
  • Garlic Cloves, with skin: 5 to 6
  • Coriander powder: 1 tsp
  • Chilli powder: As per taste
  • Salt: As per taste

For Garnish

  • Cheese, grated, of your choice

METHOD:

Preheat the oven at 250 degree Celsius for 15 minutes.

Cut the medium sized potatoes into wedges.

Season the wedges with oil, garlic cloves, salt, coriander powder and chilli powder and mis well as shown in the video.

Reduce the temperature of the oven to 200 degree Celsius.

Place the seasoned potato wedges on a baking tray and into the oven for 10-15 minutes. Keep checking from time to time to make sure your wedges don’t get overcooked.

Top with grated cheese and serve hot with dips.

If you do not have an oven, then the seasoned potato wedges can be cooked on a frying pan just as easily.


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We were aghast to hear the words ‘Chicken Pickle’ together in the form of a recipe. Still and all, Dr Dube is full of surprises; backed with expertise. She learnt to make pickles from her father who shares her love for non-vegetarian food.

This recipe follows all the rules of preservation required to keep the pickle edible for up to a year. Yes! you read that correctly. If made as per Dr Dube’s instructions the chicken pickle can be shelved for a year.

This is a special, one-of-a-kind recipe passed on from a father to his beloved daughter.

  • Preparation Time: 20 Minutes
  • Cooking Time: 20 Minutes
  • Resting Time: Overnight
  • Shelflife: 1 Year

INGREDIENTS:

To precook the Chicken in a pressure cooker
  • Chicken, curry cut: 1 kg
  • Turmeric: 1/2 tsp
  • Salt: 1/2 tsp
For the Pickling
  • Ginger, paste: 30 g (exact)
  • Garlic, paste: 30 g (exact)
  • Mustard seeds, ground: 30 g (exact)
  • Turmeric: 1 Tbsp
  • Red chilli powder: 3 Tbsp
  • Salt: 30 g (exact)
  • Oil: 250 g (exact)
  • Glacial Acetic Acid (preservative): 1/2 ounce / 15 ml
  • Water: Less than half a glass

METHOD:

Let’s make it together…
Preparation

Wash and clean the chicken pieces thoroughly by removing unwanted skin or fat layers. In a pressure cooker, pour water just enough to cover the bottom of it. Next, place a circular resting plate in the pressure cooker.

Then, in a separate stainless steel circular vessel keep the chicken that is seasoned sparingly with salt and turmeric. Place the vessel on the circular resting plate in the pressure cooker.

Put the pressure cooker lid on and cook the chicken for a whistle only. Turn off the gas and wait for the pressure cooker to cool before undoing the lid and removing the chicken. Let the chicken rest on a sieve to remove excess water.

Storage

Select a clean container beforehand in which you want to store the pickle.

To sterilise the storage container, fill it halfway up with tap water and add half a tsp of sodium benzoate to it. Close the lid of the container and shake it vigorously rinsing every corner of the storage container; sanitising it in the process.

Now open the lid and drain the water into the sink, do not wipe or touch the insides of the container with your hand or cloth. Simply leave the container with its lid open under a fan till the container is completely dry. Keep it aside to store the pickle later.

Method

In a wok or kadai take oil and heat it on a medium to high flame.

When sufficiently heated add garlic paste and cook till the colour changes to slightly brown whilst stirring continuously. Add ginger paste and cook for another minute on high flame to further brown the ginger and garlic paste.

We want the colour to be slightly brown when you see a visible change add the measured turmeric, red chilli powder, ground rai and salt to the wok. Stir continuously and cook for about two minutes.

After the time has elapsed add the pressure-cooked chicken to the wok and lower the flame. Mix the contents of the pan well, cover and cook the chicken further for just about a minute or till the water has evaporated completely.

Once done turn the flame off and put pieces into the container first, followed by the masala and oil. Make sure the chicken pickle is always stored submerged in oil.

Enjoy the a peice with any indian flatbread of your choice or plain steam rice.

*If at all you find that the oil is not sufficient to keep the pickle submerged. Take another measurement of 250 ml of oil, heat it in a wok. Allow it to cool to room temperature and then add to the storage jar containing the pickle.

**Please note: Allow the pickle to rest for at least 24 hours. Consume the pickle on the following day.


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Palak Paneer Cuisine Canvas

Palak Paneer | Cottage Cheese In Spinach Puree

Golden yellow paneer nuggets surrounded by lush bottle green curry seasoned with spices and made rich with cream. This cottage cheese dish made in fresh spinach puree is not only a showstopper but also jam packed with nutrients. Best served for brunch, lunch or dinner.

Bowl of chana masala with flatbread Cuisine Canvas

Masala Chole (Chickpeas)

Masala chole/chickpeas is a quarantine friendly recipe, you only need to staples in your kitchen to prepare this dish. Chole aka Chickpeas is a superfood, this simple beige coloured bean is very prominent in asia and in India is it devoured in a variety of manner.

Golden Temple, Amritsar Cuisine Canvas

Baisakhi And The Tradition Of Langar

Get an understanding of what the festival of Baisakhi/Vaisakhi is and how it is celebrated. While also getting an insight into the Langars, the community kitchen operated at every Gurudwara, open to all religions and communities.

Chicken/Mutton Biryani is a soul food for many and especially in our Cuisine Canvas kitchen we love it with a serving of Bhurani or spiced curd. Rich in probiotics this accompaniment is a burst of flavours in the mouth.

  • Preparation Time: 5 minutes
  • Difficulty level: Beginner

INGREDIENTS:

Curd:  2 Cups

Ginger-Garlic Paste: 2 Tsp

Black Salt: 1/2 Tsp

Chilli Powder: 1/2 Tsp

Table Salt: As needed

METHOD:

Add ginger-garlic paste, black salt, chilli powder and salt to curd & whisk.

Strain the curd concoction using a muslin cloth following the same technique you would use to prepare hung curd.

Savour Bhurani with hot chicken or mutton biryani and kachumber.


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Eggs Sunny Side Up

Make the perfect Sunny Side Up egg, with the absolute very basic of ingredients. Such a filling and delicious recipe, yet oh so simple method cannot be found in all the realms. Read on for more…

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Indians call them french fries, but named whatever; these golden beauties are identified as the most popular munchies all around the world.

  • Prep Time : 15 minutes
  • Cook Time: 10 minutes
  • Servings: 6
  • Calories: 1600 (These are the Approximate Calories Per Person)

The cooking method you follow here will give you the perfect fries – crunchy, salty and golden yellow!

INGREDIENTS:

  • Oil: 100ml
  • Potatoes: Cut into 1/4 inch sticks (200g)
  • Salt to taste

METHOD:

  • Heat oil in a heavy bottomed pan over medium heat until the oil temperature reaches 325°F or 162.7°C. 
  • Fry the potatoes in small batches for 1-2 minutes so they don’t stick to each other while deep frying.
  • Remove the potatoes with a stainless steel strainer and drain on paper towels. Do this for all the cut potatoes sticks. 
  • Raise the temperature of the oil to 350°F or 176.6°C and fry the potatoes again. Fry for at least 5 mins or until the colour turns to a perfect golden yellow. Remove and drain excess oil on paper towels.
  • Season with salt to taste and serve with ketchup or mayonnaise.

For the perfect fresh fry, we suggest investing in a food thermometer. Also for the perfect golden colour you will have to fry the chips twice at different temperatures. This is the industry standard but you can do it as per your own convenience.

🌶️

This is a spiciness rating. Salt is the only seasoning added to this recipe. To up this recipe to your liking you can add a good sprinkling of pepper, herbs, red chilli flakes or other assorted condiments.


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