The kitchen has always been my go-to place. It's the place where I can spend hours on end; whether I'm happy or sad. No matter what, I know things will be alright when I am working in the kitchen.
And while I am there, I might as well whip up something tasty
When I was little, I used to watch my mother spend hours in the kitchen to create something delicious. Though she made usual Indian dishes, even these simple items were absolutely delicious. She is my inspiration in this field.
Istarted cooking and baking after my marriage. I would experiment a lot with ingredients. The positive responses my husband and friends provided gave me the courage to want to experiment even more. That's when I decided to start a blog and record my recipes. The website, 'Spice ur senses', contains all the recipes that I have borrowed from various places, along with a few personal touches that make these my own, and also a few that I have created from scratch.
My husband travels a lot and when these trips are for a long duration, I accompany him. Soon after marriage, I went along with him to South Korea. Since we didn't have access to Indian food, I started cooking at home. When we moved to the UK later, it was another experience. ButIstill continued cooking and dishing out as many new things as I could.
But success in the kitchen isn't always guaranteed. The one thing that took a very long time to perfect was bread. Even though I followed the recipe word-to-word, it just wouldn't come out the way it was supposed to. And even if I succeeded once, the next time I tried the same recipe, it would be a disaster. But as a wise man once said 'practice makes one perfect'. This was truly the case here.
Though my husband loves NorthIndian dishes, he is happy to try the different cuisines that I prepare. I love making Italian food. I think the method and technique used is very similar to Indian cooking, apart from the lack of spices used in the dish.
If I could work with only one ingredient, it would have to be tomatoes. It is one of the most versatile ingredients and you can do almost anything and everything with it. My favourite herb is coriander and my favourite spice is cinnamon. It's great for baking desserts as well!
The recipe that I'm sharing today is 'Mutton kofta and potato curry'; something that my mother taught me. It is a dish that is prepared by many South Indians but still it is not very well-known. It is a basic dish that is flavour packed and is also one that can be
prepared easily. The only thing that needs a bit of care is the preparation of the 'kofta'. It is important that it is coated well with flour so that it does not break when shallow fried. This curry is perfect with hot 'roti' or rice."
Recipe
Mutton kofta and potato curry
Ingredients for kofta
Mutton kheema, 100 gm
Coconut paste, 2 tsp
Green chillies, 2
Chopped coriander leaves, 2 tbsp
Curry leaves, 6
Ginger-garlic paste, 1 tsp
Chickpea flour, 2 tbsp
Red chilli powder, 1/2 tsp
Coriander powder, 1/2 tbsp
Turmeric powder, 1/4 tsp
Black pepper, 1/2 tsp
Salt to taste
Ingredients for curry
Potatoes, 2 (cut into small pieces)
Onion, 1
Tomatoes, 2
Green chillies, 3
Chopped coriander leaves, handful
Curry leaves, 8
Ginger-garlic paste, 1 tsp
Black pepper, 1/2 tsp
Red chilli powder, 1/2 tsp
Turmeric powder, 1/4 tsp
Garam masala, 1/2 tsp
Salt to taste
Oil
Method
Blend all the kofta ingredients in a blender. Don't add water while mixing.
Move it to a plate and make small balls and set aside.
In a different blender, add coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato and onion and blend it to a coarse paste.
In a deep frying pan, add oil, when oil is hot, add the ground masala paste, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. That will take about 10 to 15 minutes.
Then add the potato and fry for a minute or two. Now add one cup of water and cover the lid and allow the potato to cook for another two to three minutes.
Now add another one cup of water and mix it well. Then add the koftas and close the lid and cook for five to six minutes on a low flame or till gravy becomes thick.
Mutton kofta and potato curry is ready to be served with roti or rice.
Rumana Ambrin Rawat
(As told to Anila Kurian)
![]( "MOM'S THE WORD Rumana Ambrin Rawat")
The kitchen has always been my go-to place. It’s the place where I can spend hours on end; whether I’m happy or sad. No matter what, I know things will be alright when I am working in the kitchen.
And while I am there, I might as well whip up something tasty
When I was little, I used to watch my mother spend hours in the kitchen to create something delicious. Though she made usual Indian dishes, even these simple items were absolutely delicious. She is my inspiration in this field.
I started cooking and baking after my marriage. I would experiment a lot with ingredients. The positive responses my husband and friends provided gave me the courage to want to experiment even more. That’s when I decided to start a blog and record my recipes. The website, 'Spice ur senses’, contains all the recipes that I have borrowed from various places, along with a few personal touches that make these my own, and also a few that I have created from scratch.
My husband travels a lot and when these trips are for a long duration, I accompany him. Soon after marriage, I went along with him to South Korea. Since we didn’t have access to Indian food, I started cooking at home. When we moved to the UK later, it was another experience. But I still continued cooking and dishing out as many new things as I could.
But success in the kitchen isn’t always guaranteed. The one thing that took a very long time to perfect was bread. Even though I followed the recipe word-to-word, it just wouldn’t come out the way it was supposed to. And even if I succeeded once, the next time I tried the same recipe, it would be a disaster. But as a wise man once said 'practice makes one perfect’. This was truly the case here.
Though my husband loves North Indian dishes, he is happy to try the different cuisines that I prepare. I love making Italian food. I think the method and technique used is very similar to Indian cooking, apart from the lack of spices used in the dish.
If I could work with only one ingredient, it would have to be tomatoes. It is one of the most versatile ingredients and you can do almost anything and everything with it. My favourite herb is coriander and my favourite spice is cinnamon. It’s great for baking desserts as well!
The recipe that I’m sharing today is 'Mutton kofta and potato curry’; something that my mother taught me. It is a dish that is prepared by many South Indians but still it is not very well-known. It is a basic dish that is flavour packed and is also one that can be
prepared easily. The only thing that needs a bit of care is the preparation of the 'kofta’. It is important that it is coated well with flour so that it does not break when shallow fried. This curry is perfect with hot 'roti’ or rice.”
Recipe
Mutton kofta and potato curry
Ingredients for kofta
Mutton kheema, 100 gm
Coconut paste, 2 tsp
Green chillies, 2
Chopped coriander leaves, 2 tbsp
Curry leaves, 6
Ginger-garlic paste, 1 tsp
Chickpea flour, 2 tbsp
Red chilli powder, 1/2 tsp
Coriander powder, 1/2 tbsp
Turmeric powder, 1/4 tsp
Black pepper, 1/2 tsp
Salt to taste
Ingredients for curry
Potatoes, 2 (cut into small pieces)
Onion, 1
Tomatoes, 2
Green chillies, 3
Chopped coriander leaves, handful
Curry leaves, 8
Ginger-garlic paste, 1 tsp
Black pepper, 1/2 tsp
Red chilli powder, 1/2 tsp
Turmeric powder, 1/4 tsp
Garam masala, 1/2 tsp
Salt to taste
Oil
Method
Blend all the kofta ingredients in a blender. Don’t add water while mixing.
Move it to a plate and make small balls and set aside.
In a different blender, add coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato and onion and blend it to a coarse paste.
In a deep frying pan, add oil, when oil is hot, add the ground masala paste, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. That will take about 10 to 15 minutes.
Then add the potato and fry for a minute or two. Now add one cup of water and cover the lid and allow the potato to cook for another two to three minutes.
Now add another one cup of water and mix it well. Then add the koftas and close the lid and cook for five to six minutes on a low flame or till gravy becomes thick.
Mutton kofta and potato curry is ready to be served with roti or rice.
Rumana Ambrin Rawat
(As told to Anila Kurian)
And while I am there, I might as well whip up something tasty
When I was little, I used to watch my mother spend hours in the kitchen to create something delicious. Though she made usual Indian dishes, even these simple items were absolutely delicious. She is my inspiration in this field.
Istarted cooking and baking after my marriage. I would experiment a lot with ingredients. The positive responses my husband and friends provided gave me the courage to want to experiment even more. That's when I decided to start a blog and record my recipes. The website, 'Spice ur senses', contains all the recipes that I have borrowed from various places, along with a few personal touches that make these my own, and also a few that I have created from scratch.
My husband travels a lot and when these trips are for a long duration, I accompany him. Soon after marriage, I went along with him to South Korea. Since we didn't have access to Indian food, I started cooking at home. When we moved to the UK later, it was another experience. ButIstill continued cooking and dishing out as many new things as I could.
But success in the kitchen isn't always guaranteed. The one thing that took a very long time to perfect was bread. Even though I followed the recipe word-to-word, it just wouldn't come out the way it was supposed to. And even if I succeeded once, the next time I tried the same recipe, it would be a disaster. But as a wise man once said 'practice makes one perfect'. This was truly the case here.
Though my husband loves NorthIndian dishes, he is happy to try the different cuisines that I prepare. I love making Italian food. I think the method and technique used is very similar to Indian cooking, apart from the lack of spices used in the dish.
If I could work with only one ingredient, it would have to be tomatoes. It is one of the most versatile ingredients and you can do almost anything and everything with it. My favourite herb is coriander and my favourite spice is cinnamon. It's great for baking desserts as well!
The recipe that I'm sharing today is 'Mutton kofta and potato curry'; something that my mother taught me. It is a dish that is prepared by many South Indians but still it is not very well-known. It is a basic dish that is flavour packed and is also one that can be
prepared easily. The only thing that needs a bit of care is the preparation of the 'kofta'. It is important that it is coated well with flour so that it does not break when shallow fried. This curry is perfect with hot 'roti' or rice."
Recipe
Mutton kofta and potato curry
Ingredients for kofta
Mutton kheema, 100 gm
Coconut paste, 2 tsp
Green chillies, 2
Chopped coriander leaves, 2 tbsp
Curry leaves, 6
Ginger-garlic paste, 1 tsp
Chickpea flour, 2 tbsp
Red chilli powder, 1/2 tsp
Coriander powder, 1/2 tbsp
Turmeric powder, 1/4 tsp
Black pepper, 1/2 tsp
Salt to taste
Ingredients for curry
Potatoes, 2 (cut into small pieces)
Onion, 1
Tomatoes, 2
Green chillies, 3
Chopped coriander leaves, handful
Curry leaves, 8
Ginger-garlic paste, 1 tsp
Black pepper, 1/2 tsp
Red chilli powder, 1/2 tsp
Turmeric powder, 1/4 tsp
Garam masala, 1/2 tsp
Salt to taste
Oil
Method
Blend all the kofta ingredients in a blender. Don't add water while mixing.
Move it to a plate and make small balls and set aside.
In a different blender, add coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato and onion and blend it to a coarse paste.
In a deep frying pan, add oil, when oil is hot, add the ground masala paste, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. That will take about 10 to 15 minutes.
Then add the potato and fry for a minute or two. Now add one cup of water and cover the lid and allow the potato to cook for another two to three minutes.
Now add another one cup of water and mix it well. Then add the koftas and close the lid and cook for five to six minutes on a low flame or till gravy becomes thick.
Mutton kofta and potato curry is ready to be served with roti or rice.
Rumana Ambrin Rawat
(As told to Anila Kurian)
The kitchen has always been my go-to place. It’s the place where I can spend hours on end; whether I’m happy or sad. No matter what, I know things will be alright when I am working in the kitchen. And while I am there, I might as well whip up something tasty
When I was little, I used to watch my mother spend hours in the kitchen to create something delicious. Though she made usual Indian dishes, even these simple items were absolutely delicious. She is my inspiration in this field.
I started cooking and baking after my marriage. I would experiment a lot with ingredients. The positive responses my husband and friends provided gave me the courage to want to experiment even more. That’s when I decided to start a blog and record my recipes. The website, 'Spice ur senses’, contains all the recipes that I have borrowed from various places, along with a few personal touches that make these my own, and also a few that I have created from scratch.
My husband travels a lot and when these trips are for a long duration, I accompany him. Soon after marriage, I went along with him to South Korea. Since we didn’t have access to Indian food, I started cooking at home. When we moved to the UK later, it was another experience. But I still continued cooking and dishing out as many new things as I could.
But success in the kitchen isn’t always guaranteed. The one thing that took a very long time to perfect was bread. Even though I followed the recipe word-to-word, it just wouldn’t come out the way it was supposed to. And even if I succeeded once, the next time I tried the same recipe, it would be a disaster. But as a wise man once said 'practice makes one perfect’. This was truly the case here.
Though my husband loves North Indian dishes, he is happy to try the different cuisines that I prepare. I love making Italian food. I think the method and technique used is very similar to Indian cooking, apart from the lack of spices used in the dish.
If I could work with only one ingredient, it would have to be tomatoes. It is one of the most versatile ingredients and you can do almost anything and everything with it. My favourite herb is coriander and my favourite spice is cinnamon. It’s great for baking desserts as well!
The recipe that I’m sharing today is 'Mutton kofta and potato curry’; something that my mother taught me. It is a dish that is prepared by many South Indians but still it is not very well-known. It is a basic dish that is flavour packed and is also one that can be
prepared easily. The only thing that needs a bit of care is the preparation of the 'kofta’. It is important that it is coated well with flour so that it does not break when shallow fried. This curry is perfect with hot 'roti’ or rice.”
Recipe
Mutton kofta and potato curry
Ingredients for kofta
Mutton kheema, 100 gm
Coconut paste, 2 tsp
Green chillies, 2
Chopped coriander leaves, 2 tbsp
Curry leaves, 6
Ginger-garlic paste, 1 tsp
Chickpea flour, 2 tbsp
Red chilli powder, 1/2 tsp
Coriander powder, 1/2 tbsp
Turmeric powder, 1/4 tsp
Black pepper, 1/2 tsp
Salt to taste
Ingredients for curry
Potatoes, 2 (cut into small pieces)
Onion, 1
Tomatoes, 2
Green chillies, 3
Chopped coriander leaves, handful
Curry leaves, 8
Ginger-garlic paste, 1 tsp
Black pepper, 1/2 tsp
Red chilli powder, 1/2 tsp
Turmeric powder, 1/4 tsp
Garam masala, 1/2 tsp
Salt to taste
Oil
Method
Blend all the kofta ingredients in a blender. Don’t add water while mixing.
Move it to a plate and make small balls and set aside.
In a different blender, add coriander leaves, green chillies, curry leaves, ginger garlic paste, black pepper, tomato and onion and blend it to a coarse paste.
In a deep frying pan, add oil, when oil is hot, add the ground masala paste, red chilli powder, turmeric and garam masala and fry till oil starts separating from the sides. That will take about 10 to 15 minutes.
Then add the potato and fry for a minute or two. Now add one cup of water and cover the lid and allow the potato to cook for another two to three minutes.
Now add another one cup of water and mix it well. Then add the koftas and close the lid and cook for five to six minutes on a low flame or till gravy becomes thick.
Mutton kofta and potato curry is ready to be served with roti or rice.
Rumana Ambrin Rawat
(As told to Anila Kurian)