Mutton Dak Bangla

Mutton Dak Bangla is a classic Anglo-Indian dish that originated during the British Raj in India. It is a rich and flavorful mutton curry cooked with a blend of spices and served with steamed rice or bread. The dish gets its name from the Dak Bungalows, which were rest houses for travelers during the colonial era. This hearty and aromatic curry is a perfect combination of tender mutton and a spicy gravy, making it a favorite among meat lovers. 

Important Tips:

Marinating the mutton helps to tenderize it and infuse flavors.

Adjust the spice levels according to your preference.

For a richer gravy, you can add a tablespoon of cashew paste or cream.

Storage and Serving

Leftover mutton Dak Bangla can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat the curry on the stovetop or in the microwave before serving.

Serve the mutton Dak Bangla with steamed rice, naan, or roti with cucumber salad for a complete meal.

  

Prep Time: 20 Mins

Cook Time: 30 Mins

Total Time: 50 Mins

Serves: 2

 

 Ingredients for Mutton Dak Bangla

 

500 gram Mutton, Cut into Bite Pieces

4 small potatoes peeled and cut into bite pieces

2 stick Cinnamon

4 Cardamom Pods

4 Cloves

2 Onions, Finely Chopped

2 tbsp Ginger Garlic Paste

1 tsp Turmeric Powder

1 tbsp Coriander Powder

1 tsp Cumin Powder

1 tsp Garam Masala

1 cup Yogurt

3 tbsp Mustrd Oil

1 tbsp ghee

Salt & Red Chilli Powder as per taste

2 cup Water

Fresh Coriander Leaves for Garnish

 

Method:

Marinate the mutton with yogurt, ginger-garlic paste, turmeric powder, and salt for 30 minutes.

Heat oil in a pan and add whole spices like cinnamon, cardamom, and cloves. Sauté until fragrant.

Add chopped onions and cook until golden brown. Then, add the marinated mutton and cook until it changes color.

Add red chilli powder, coriander powder, cumin powder, and garam masala. Mix well and cook for a few minutes.

Pour in water, cover the pan, and simmer until the mutton is tender and the gravy thickens.

In case you want to cook the meat in Pressure Cooker add all the meat along with the spices into the cooker, close the lid and cook for 10 minutes or upto 4 whistles.

Let release all the pressures of the cooker by itself, and open the cooker and add the fried potatoes now. Boil the curry for 5 minutes and turn off the heat.

Garnish with fresh coriander leaves and serve hot with steamed rice or bread and cucumber salad.

Enjoy! 

"Good food is all the sweeter when shared with family, especially a pot 

of slow-cooked mutton curry."

Thai Garlic Pepper Pork

 

This Easy Thai Garlic Pork Stir Fry is a healthy, easy and delicious dinner the whole family will love. With an easy and flavorful stir fry sauce, pork tenderloin and vegetables, this take out meal is a weeknight dinner.

 

Please like and subscribe to be link given below:

 

Video link

https://youtu.be/7nyyL4OGAAE

 

Enjoy!

 

Parsans Kitchen

Important Cooking Tips:

 

Other proteins that can be used – Chicken, fish or prawns would be amazing!

 

Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.

 

Substitutions:

 

If you don’t have rice vinegar apple cider vinegar or white wine vinegar will work in a pinch.

 

If you don’t have sambal oelek, try chillie garlic sauce, sriracha or a pinch of red pepper flakes.

 

Shaking off excess coating is key for all crunchy fried things, but especially with shallow frying since the extra corn flour doesn’t sink like it does in deep frying, so burnt bits cling to the food. Also, excess corn flour is powdery.

 

Leftovers will keep in the fridge for 3 to 4 days and though the surface is not as crispy, there are still some crispy edges so you still get the eating experience. Having said that, this is of course better freshly made because of the crispy crust. To scale down, tap/hover on Servings and slide down, and use a smaller pan/pot so the smaller amount of sauce doesn’t spread too thin in the pan.

 

Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.

 

Prep: 10 minutes 

Cook: 20 minutes 

Servings: 4 servings

 

Ingredients for Thai Garlic Pork :

 

For the stir fry sauce:

Quarter cup low sodium soy sauce

Quarter cup honey

2 tbsp rice vinegar

1 tsp  sesame oil

1 tbsp grated ginger root

4 garlic cloves minced

1 tsp Sambal Oelek

 

For the Pork Stir Fry:

Half kg. pork tenderloin Cut into bite pieces

Half cup corn starch

1 tsp kosher salt

Half tsp black pepper

2 gm peas

1 red bell pepper thinly sliced

2 tbsp avocado oil

1 tsp sesame seeds optional, for garnish

 

Method:

Whisk together all ingredients for the sauce, set aside.

Toss the pork with the cornstarch, salt and pepper, until fully coated. Set aside.

Heat a sauté pan over medium high heat. Add one tablespoon of oil. Add the bell pepper and peas. Cook, stirring often, until starting to brown and blister, 4-5 minutes. Remove from pan and set aside..

Add the second tablespoon of oil to the pan. You may need to adjust heat as you cook, it should be hot but turn the pan down if the bottom starts to burn while browning pork. Add the pork, but do not overcrowd the pan. Cook in two batches if necessary. Cook pork 3-4 minutes per side, until cooked through.

Add the vegetables back to the pan with the pork. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until everything is fully coated and the sauce has thickened.

Garnish with sesame seeds and serve over rice if desired.

 

Goan Chicken Vindaloo with Vegetables

 This recipe is a spicy, hot, robust curry and a plant based variant of the traditionally made Vindaloo from the Portuguese Goan recipe. This fiery curry is made with chicken, button mushrooms, potatoes, carrots and a vindaloo

paste made from red chillies, spices and herbs. Please like and subscribe my link given below: Video link https://youtu.be/hWTS5OTlx8c Enjoy! Parsans Kitchen

Important Cooking Tips:

You can use mushrooms while making the vindaloo, sauté or fry the mushrooms and set aside. Once you have fried the masala paste well, add water and let it simmer. Then you add the fried mushrooms and potatoes and simmer for a few minutes so that the mushrooms absorbs the flavors of the vindaloo paste.

Use Kashmiri red chilies, but you could use any kind of red chilies or even a combination of red chilies.

The vindaloo can also be made with veggies like aubergines, cauliflower, mix veggies and also tofu and paneer. If using tofu or paneer, then marinate the tofu/paneer with the vindaloo paste for 45 minutes to 1 hour.

You could also use unripe jackfruit that has been steamed or boiled or sautéed to make this vindaloo recipe.

Reduce the number of chillies if you want the vindaloo to be less spicy.

You could add less water for a slightly thicker consistency in the curry.

 

Prep Time: 20 minutes 

Cook Time: 40 minutes 

Total Time: 1 hour 

Course: Main Course

Cuisine: Goan, Portuguese

Servings: 4 persons

 

Ingredients:

 

For the vindaloo masala:

7 to 8 Kashmiri red chilies - deseeded

Half cup hot water - for soaking red chilies

1 tbsp coriander seeds

Half tbsp cumin seeds

4 to 5 cloves

2 cinnamon sticks - each of 1 inch

8 to 10 black peppercorns

1 inch ginger - peeled & roughly chopped

6 to 7 garlic cloves - small to medium sized, peeled & roughly chopped

Half tsp turmeric powder

1.5 tbsp regular vinegar

Half tsp sugar

5 to 6 tbsp water - for grinding or add as required

For vindaloo curry:

500 grams Chicken, legs or boneless chicken cut into bite pieces

200 grams button mushrooms - rinsed and chopped

2 Carrots (Gajjar), diced (optional)

2 Tomatoes diced

1 Onion, diced

4 Dry Red Chillies

5 cloves Garlic

1 inch Ginger

Quarter cup White Wine vinegar

1 tsp Mustard seeds (Rai/ Kadugu)

4 Cloves (Laung)

2 Cardamom (Elaichi) Pods/Seeds

1 tsp Cinnamon Powder (Dalchini)

Half tbsp Whole Black Peppercorns

1 tbsp Cumin seeds (Jeera)

Salt as per taste

Oil as required

 

Method: 

To begin making the Chicken Vindaloo, soak the whole chilies, garlic cloves and ginger in white wine vinegar for about an hour, till the chillies soften. Grind to a paste in a grinder.

 

Smear the chicken pieces with the prepared chilli paste. Cover and marinate in the fridge for about an hour.

 

To make the vindaloo masala, in a small skillet dry roast the spices - cloves, whole cardamom, cinnamon powder, peppercorns, cumin on low heat till fragrant. Turn off the heat, and allow the spices to cool down.  

Once cool, transfer to a mixer jar and grind to a fine powder. 

In a heavy bottom pan, heat oil and sauté mustard seeds.

Add the potato cubes and sliced carrots (optional) till golden. Place then on paper towels and set aside. Add chopped mushrooms, and 1 to 2 chopped green chillies.

Sauté the mushrooms on medium heat. Keep stirring the mushrooms until all the water or liquids in the pan dries up and set aside.

Then in the same pan, add the chopped onions. Sauté till they become translucent and are softened.

At this stage, add the marinated chicken along with all the juices and liquid in the pot.

Fry the chicken until it is well coated in the masala. Add the vindaloo masala and salt, fry further for 2 minutes.

Add the vegetables.

Add one cup of water, cover and cook till chicken is cooked through and the gravy is thick. Garnish with coriander.

 

Serve Goan Chicken Vindaloo with Vegetables along with Whole Wheat Lachha Paratha, roti or Steamed Rice and a salad of your choice for your weekend meal.