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.



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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…

Happy Easter to you all, this is probably one of the most difficult times in our lives and although things may appear grim, this colourful recipe is sure to bring cheer to you and your family.

  • Preparation Time: 5 Minutes
  • Resting Time: 5 minutes
  • Cooking Time: 8-15 Minutes
  • Serves: 4

INGREDIENTS:

  • Eggs: 4
  • Salt to taste 
  • Water: 1.5 to 2 lites

Natural Dyes

  • Turmeric: 1 tsp
  • Beetroot skin: of one whole
  • Butterfly pea flowers, crushed: 4-5
  • Lemon slices: 3-4

METHOD:

In a saucepan put the eggs to hard boil for about 8-10 minutes.

To prepare the dyes, pour roughly equal amounts (just enough to cover each egg) of water at room temperature in four separate bowls.

Add turmeric powder to bowl no.1, the beetroot slices to bowl no.2, put two of the crushed butterfly pea flowers to bowl no.3 and the remaining crushed butterfly pea flowers and the lemon slices to bowl no.4. 

You will start seeing the following colours in the bowls;

Yellow in bowl no.1

Pink in bowl no.2

Blue in bowl no.3

Purple in bowl no.4

Once your eggs are ready, replace them in a bowl of water at room temperature to cool the eggs down and stop them from over cooking.

When the eggs are cool enough to be handled, carefully remove the shells and place one egg in each of the coloured bowls.

Keep the eggs immersed for about 1 to 2 minutes until the egg white starts getting stained. 

When you are happy with the colours, serve the eggs seasoned with salt and pepper.

You can play around with the colour densities, as well as mixing and matching the different dye ingredients to make your own unique colours.


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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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Wishing you all a very Happy Marathi New Year! Gudi Padwa is a day where the family gets together in Maharashtra, and celebrates the beginning of the traditional new year.

On this day in most maharashtrian households a traditional marathi thali along with something traditionally sweet such as kheer, til gud or puran poli is prepared.

Sheera is savoury yet sweet and it can be served as dessert or a tea time snack.

  • Preparation Time: 5 Minutes
  • Cooking Time: 10 Minutes
  • Serves: 3-4

INGREDIENTS:

  • Ghee / Clarified Butter: 1 Tbsp
  • Rawa: 1 cup
  • Assorted Dry Fruits: 1/2 cup
  • Sugar: 2 Tbsp
  • Green Cardamom seed, powder: 1 tsp
  • Milk: 150 ml
  • Water: 150 ml

METHOD:

In a saucepan, heat a tablespoon of ghee / clarified butter and add rawa.

Roast the rawa to a golden colour on medium heat for 1-2 minutes.

Add sugar and the assorted dry fruits to the saucepan and mix well before adding the cardamom powder.

To this add the milk and stir well, until the milk is absorbed by the rawa.

Furthermore, add water and stir well, cover and cook on low heat for 10 minutes.

Cool to room temperature before serving.


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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.

Enjoy it best with a plate full of hot/ crispy fried Moong Dal Vadas on this Holi, these are the perfect finger food to be served up hot for your guests, especially when they are rejoicing and participating in the festival.

These golden balls are best served with mint chutney, accompanied by a cool refreshing drink on the side.

  • Preparation Time: 1 hour or Overnight
  • Cooking Time: 15 Minutes
  • Serves: 4-5

INGREDIENTS:

  • Moong Dal/Green lentils, Soaked and Grounded: 2 Cups
  • Onion, finely chopped: 1 Cup
  • Green Chillies, finely chopped: As per taste
  • Ginger-garlic paste: 1and1/2 Tsp
  • Curry Leaves: 12-13 Leaves
  • Ajwain Seeds: 1/2 Tsp
  • Coriander Leaves, finely chopped: 2 – 3 Tsp
  • Turmeric Powder: 1/2 Tsp
  • Red Chilli Powder: 1/2 Tsp
  • Coriander Powder: 1/2 Tsp
  • Jeera/ Cumin Powder: 1/2 tsp
  • Salt: As needed

METHOD:

Soak two cups of moong dal for one hour or preferably overnight.

Grind dal to form a textured/coarse/grainy paste. *If the dal doesn’t grind properly in your mixer/ blender add a little bit of water during the process.

Add all the ingredients to your grounded dal batter and mix well.

Heat oil on a low flame.

Make soft balls of the prepared batter and directly dunk them in the hot oil.

Deep fry till the vada/ moong dal balls are golden-brown and completely cooked.

Serve with fried green chillies and mint chutney.

This finger food is best enjoyed when served hot.


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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…

Rich in protein and vitamins try this simple bake recipe either in the over or on the frying pan (if you don’t have an oven) and we promise you this will become your go to dish for every party.

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

Finally an easy to follow baking recipe for the Indian palette, if we can say so ourselves. This recipe is the result of in-house experimentation conducted in the kitchen laboratories of Cuisine Canvas. You need less than 10 ingredients for this yummy bake, moreover you can marinate it overnight and have it piping hot ready to serve in 30 mins.

This recipe would be a great fit for those looking to bulk up on their protein intake, the spices in this dish are perfectly blended to ensure every bite is as flavourful as the last.

INGREDIENTS:

  • Chicken, curry cut: 1 kg
  • Oil: 2 Tbsp
  • Salt to taste
  • Black Pepper powder: 1 tsp
  • Coriander powder: 2 tsp
  • Red Chilli powder to taste
  • Garlic cloves with skin: 8 to 10

METHOD:

Preparation
  • Preheat* the oven at 250 degree celsius for 15-20 mins.
  • Marinate the chicken with oil, salt, black pepper powder, coriander powder and red chilli powder in a baking tray with some garlic cloves. Leave it to marinate for a minimum of 20 minutes; maximum overnight to, maximise on the flavour.
Bake
  • When the chicken is ready to be baked, reduce the oven temperature to 200 degree celsius and pop the baking tray in the oven for 20 minutes first.
  • After the 20 minutes have elapsed check the chicken with a spoon to see if the meat is coming apart easily; if the chicken is not cooked as per your liking then turn the pieces over with tongs and pop the baking tray back in the oven for another 10 minutes at the same temperature.

Serve with a lemon wedge or dips of your liking.

Notes

*we do this to regularise the temperature inside the oven and the chicken cooks uniformly at a set temperature. If you skip this step then the chicken will take longer to cook and may be unevenly cooked in some places.


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Sheera | Gudi Padwa Special | Cuisine Canvas

Sheera | Gudi Padwa Special

Sheera is a savoury and sweet desert than can be whipped up in about 10 minutes with very basic ingredients to bring in the traditional Marathi New Year.

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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Lick this directly off the bowl or prepare it as a dip / chutney to accompany your tea-time snacks and finger foods. Personally we love to load our green smoothies with mint chutney to transform its texture and taste. Rich in fiber and probiotics it’s a snack as is.

  • Preparation Time: 5 minutes 
  • Cooking Time: 5 minutes 
  • Difficulty level: Beginner 

INGREDIENTS:

  • Chopped Coriander Leaves: 1/2 Cup 
  • Mint Leaves: 1/2 Cup
  • Green Chilli: 1 Whole
  • Yoghurt: 1/2 Cup
  • Salt: As per taste

METHOD:

A healthy accompaniments for finger foods and snacks
  • Add chopped coriander leaves, mint leaves and a green chilli to a blender to make a smooth paste.
  • Mix this green blend with yoghurt. Add salt as required.
  • Serve with hot fritters, kebabs and sandwiches. Stores well in the refrigerator for a week in an airtight container.

Quick Tip: Use this preparation as a quick marinade for chicken / paneer or tofu.


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