Restaurant Reviews

Sanjeev Kapoor's Khazana















 

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Pudina Ghosht: Goat meat in Mint curry!

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Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon ...
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Gluten Free Upma

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Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and ...
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Punjabi Mutton (Goat) Curry

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Married to a Bengali ensures I cook goat curry every Sunday. It's a sacred ritual for him. And my daughter's obsession for bone marrow has made it a must at our home now. I am always on the lookout for goat recipes. This Punjabi mutton curry is very similar to my regular goat curry with the exception of using ghee as opposed to mustard oil. And boy! what a difference it has made. I also made it in a semi gravy style, which went perfectly well with pulao/pilaf. It would go well with any of the Indian breads too like naan, kulcha, chapati. The recipe turned out so well, that we all over indulged and licked the bowl clean. We burned our excess calories with a fun family swim in the evening. I had to document this recipe to reach back incase my memory fails me or if any of you would be interested in trying it. I promise you, its would disappoint. It's a fairly easy recipe to follow. Please dont skip the ghee as that's what takes this curry to a whole new level. I am co...
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