It’s been a while I connected with you guys here, in fact a couple of months I guess. Few things have been keeping us busy and I also wanted a little break to relax and get my mind relaxed. The break was a little longer than I expected, but I guess it’ll always like that. We take a break just so we can get back to things that we always love to do.
A vacation would have been great, but when you are in a situation where you cant just take off whenever you feel like, with my work, kids, school, hubby’s work, then a break is what I wanted. Though I was working on other projects, my classes were going on, I thought I will take a small break from blogging, writing and stuffs. I have been posting a few straight forward recipes now and then without rambling. Have a big collection of recipes lined up to post on blog. Let’s see how I manage to post them one by one.
So life has been just good these few months. Busy in a way but good. One change that I have made in my life style is take needed rest every now and then and I also have started watching my diet. I have cut down carbs as much possible, I eat protein rich food and one thing I follow religiously is eat dinner before 7 PM. Dinner is no carbs food, so it’s usually grilled/boiled vegetables, or soup or a grilled chicken/fish. Seeing drastic changes in my body, feeling light and energetic and eating small quantities and frequently is making things easy. I do eat rice/roti for lunch, in moderate quantities.
I do have weekends to indulge. I eat my biryanis on Sundays. I do have my weekends for cheat day where I enjoy food that I like to eat.
So when weekend I think of all foods that I want to make and eat. I plan much ahead, and enjoy my weekend thoroughly. If heading out, I keep my indulgence to food that i like!
Hariyali or green curry is a curry loaded with fresh herbs like coriander leaves and some mint leaves. A perfect blend of coriander leaves, mint leaves, green chilies and all the spices makes this curry packed with flavors and texture.
500 grams mutton
2 onions, pureed
2 tomatoes, pureed
Salt to taste
1 teaspoon oil
2 tablespoon fresh cream
For green masala-
2 cups coriander leaves
2 tablespoon mint leaves
6-8 green chilies
2 inch cinnamon stick
2 cardamom seeds
½ star anise
2 tablespoon ginger pieces
2 tablespoon garlic pieces
- Clean/rinse mutton pieces. Add 1 teaspoon salt and pressure cook in ½ cup water for about 3 whistles.
- Grind all the ingredients mentioned under ‘for green masala’ together with little water.
- Heat oil in a pan. Add onion paste and saute until raw smell of the onions goes off.
- Add tomato puree and cook until oil separates from the sides of the pan.
- Add green masala paste and cook for 5 minutes.
- Add cooked mutton pieces and mix well.
- Add salt to taste and little water if required.
- Simmer and cook covered for 10-15 minutes.
- Whisk cream and add it to the curry.
- Serve hot with rice or roti.
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