Yummy Traditional Page Not Found - Yummy Traditional

Fried Mutton Chops Recipe ( Mutton Chops )


                           
fried-mutton-chops-recipe-with-step-by-step-photos


Fried Mutton Chops | Mutton Chops || How to make fried mutton chops with step-by-step photos

Fried Mutton Chops are quite delicious, flavorful, and succulent. Deep-fried non-veg snack/lunch dinner_the fried mutton chops are first cooked with spices and later fried in oil till crispy.
These fried chops are the best for Eid lunch/dinner with pulao or can be served as a side dish to any meal or even as a snack.
Mutton chops are nothing but the rib portion of the goat, lamb, or sheep meat; they are really a good cut of the meat. Soft and tender mutton that sticks to the bone is a pure joy.
                                 
fried-mutton-chops-recipe


I made these chops at an Eid dinner for the guests. All the people liked them very much and asked for the recipe, whereas I got the recipe from the cookbook. These chops are made with a superb taste- they are mildly spiced with an outer golden brown crispy crust.
I cooked the mutton chops for 40 minutes. For me, it was the optimum time. But if you feel that you can tenderize the mutton for less or more time, do so. Every quality of meat is different, and hence, the cooking time will vary accordingly.

For more Similar Recipes:

If you have tried these Fried Mutton Chops, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook

Instagram

Pinterest

Youtube

                       


                                                         


Like Our Videos? Then, follow and subscribe to us on YouTube for the latest Recipe Video updates.



                   
fried-chops-recipe



To make this recipe, first, thoroughly rinse the chops under running water.
                   
wash-the-chops


Prepare a muslin bag for the mutton chops. Take a muslin cloth, then place chopped ginger and garlic, fennel seeds, dry red chilies, and cinnamon sticks. Tie the muslin bag with another strip/thread.
                       
make-muslin-bag


The spiced muslin bag is ready.
                           
tie-the-bag


Put all the rinsed chops in the pot/pan. Pour 200 ml of water into the pot.                          
     

cook-the-muttons


Bring it to a boil on high heat, then add salt and drop in the spiced bag. Push the spice bag down with the help of a wooden spoon.
                          
put-the-muslin-bag


Now, add white vinegar. Close the lid and let it cook until the meat is tender.
                              
add-vinegar-to-the-pot


Water should remain approximately ¾ of the mutton chops.
                   
water-should-remain


Once the chops are cooked, take them out of the pot.
                     
take-them-out-chops


Discard the muslin bag by squeezing it.
                   
discard-muslin-bag


Reserve the remaining stock for later use.

               
reserve-the-stock

                     
Take a medium-sized mixing bowl to add flour, baking powder, and black and white pepper. 
                   
mix-flour-with-spices


Stir to mix well and set aside.
                    
mix-flour-batter


Whisk the yogurt. Mix the remaining mutton stock with the yogurt very well.  
                     
whisk-the-yogurt


Keep adding the yogurt mixture to the flour until the batter reaches a thick, pouring consistency.

                                 
add-yogurt-with-stock


Heat the medium-hot oil in the wok at around 150 C
            
heat-the-oil


Coat each chop with flour batter and put it into the oil.
                 
coat-the-mutton


Fry each side of the chop for about 2-3 minutes. Keep frying the chops until you get a nice golden brown colour.
                   
fry-the-chops


Drain the chops onto the kitchen paper to remove the excess oil.
                   
fry-chops


Fry all remaining chops this way.
                      
fry-all-chops


Fried chops are ready to serve
                       
transfer-the-chops-to-the-serving-plate


Chops can be served with pav bread/kadak pav.

                         
serve-chops-with-bread


Peanut Butter Cake Recipe ( Tea Cake )

                                                                           
peanut butter cake with step by step photos and video


Vanilla Peanut Butter Cake || Peanut Butter Cake || How to Make Peanut Butter Tea Cake with Step-by-Step Photos and Video

This Peanut Butter Cake is simply the best ever! So fluffy and super soft, this cake goes well with a hot cup of Tea or Coffee. I prepared it simply using basic cake batter, buttermilk, and roasted peanuts. I used buttermilk instead of peanut butter as I don’t like the taste of peanut butter; additionally, it becomes so heavy and dense. So I avoid using peanut butter.

People usually prepare this cake with peanut butter. As I mentioned above, I don’t like peanut butter, so to bring the flavor of peanuts into the cake, I added roasted peanuts to the batter, and lastly, I sprinkled crushed peanuts over top. Super tasty and flavored peanut cake is done. You will see in my video how to make it. This peanut butter cake is so easy to make. You can also make it if you take care with measuring. 


       
how to make peanut butter cake

My Latest Video Peanut Butter Cake:  


I also used BUTTERMILK, which plays an important role in bringing softness to the cake. I didn’t put icing or frosting on the cake because I don’t like I prefer to have simple-flavored cakes, just like VANILLA TEA CAKE, VANILLA CHOCOLATE CAKE, ORANGE CAKE, MANGO CAKE, and FRUIT CAKE.

Here I would like to tell my readers that the main difference between my peanut cake and peanut butter cake is that peanut butter cake is dense and moist due to peanut butter and my cake is fluffy and light. Even though you can vary it after baking the cake, you just ice it with butter and peanut butter. Next, I will tell you how to prepare cake icing.

How TO MAKE CAKE FROSTING:   

Melt 1/2 cup butter and 1/2 cup peanut butter together in a saucepan over medium heat until smooth; add 1/3 cup milk and 1 teaspoon vanilla extract. Whisk confectioners' sugar into the mixture until icing is smooth, 3 to 5 minutes. Pour icing over the warm cake.

For the best result, follow my detailed step-by-step photos, video, and instructions and tips below. 

              

vanilla peanut butter cake

RECIPE NOTE:

I always mention in my baking recipes that all ingredients should be at room temperature

Using sour milk or buttermilk results in a super soft cake; however, if you add more than the recommended amount, your cake batter may collapse immediately. 

 

Many people choose not to use eggs, so a great alternative is to use condensed milk instead of yogurt. While yogurt certainly helps create a soft cake, there is a 70% risk that the cake may remain uncooked and dense on the inside, despite having completed its baking time. 

 

I didn’t use any type of frosting, but if you prefer, you can frost the cake according to the given frosting instructions above. 

 

If you want a hard icing on the cake, simply add 1.5 tablespoons of icing sugar to the frosting mixture.


                                                       
peanut butter cake

If you have tried this Peanut Butter Cake Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

      


                                                                          


Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.


                          
how to make peanut butter cake


Sift and combine all dry ingredients: all-purpose flour, baking powder, and salt in the bowl.

                      
peanut butter cake


Preheat the oven to 180 ;C grease an 8 × 8-inch pan
      

peanut butter cake

Take another mixing bowl and crack the eggs one by one into the bowl.l

                       
vanilla peanut butter tea cake


Start beating the eggs for a minute at a slow speed. Add sugar and start beating, gradually increasing the speed of the electric beater. Keep beating until the mixture turns creamy and light.

                                        
how to make peanut butter tea cake


Add oil and beat again at a slow speed for a minute. 

                                                              

peanut butter cake

Next, start folding the dry mixture little by little with buttermilk and egg batter, and move your hand gently in the clockwise direction. Addd the dry mixture, then add buttermilk;k repeat the same process until finished.

Keep in mind, nd don’t move your hand when mixing the batter; otherwise,e your cake may not rise very well.

          
vanilla peanut butter tea cake


Lastly, add roasted peanuts to the batter and mix again.

    
VANILLA PEANUT BUTTER CAKE



Transfer the batter to the lined pan and tap it down to remove excess air bubbles from the mixture.

           
peanut butter tea cake


Sprinkle some crushed peanuts over the cake batter and bake it in a preheated oven at 180 C for 40-45 minutes or until the inserted toothpick comes out clean.

         
vanilla tea cake

      

Scrape the cake edges around the pan and remove the butter paper. Let the cake completely cool down on a wire rack.      

                 

peanut butter cake


After cooling the cake, you can frost it as well, but I love simple peanut cake, so I enjoyed it with a cup of coffee.

            
peanut butter cake recipe


Store the cake in an airtight container in the refrigerator for up to 5 days. The cake is best served at room temperature.

                                       
peanut butter cake



Smoky Qeema Samosa Recipe With Folding Techniques

                                                    
Qeema Samosa Recipe With Folding Techniques with step by step photos and video

Smoky Keema Samosa Recipe || Samosa Recipe || How to Make Qeema Samosa with step-by-step photos and video

Smoky Qeema Samosa is a delicious, smoky BBQ-flavoured deep-fried snack prepared with a maida dough wrapper and smoky, spiced mince, then fried. I am a huge fan of Qeema samosa, though I have earlier posted the KEEMA SAMOSA recipe on my blog. Now, I have made another version of Keema Samosa.

Here, I’ll even tell you 5 folding techniques of samosa. This will make you special before your family and friends due to your expertise in cooking.

Across the world, Muslims use them as a great recipe for keema samosa for their iftar and iftar parties. This smoky keema samosa is an extremely mouthwatering samosa recipe that you will not be able to control yourself and will eat again and again.  

                                

samosa recipe

My Latest Video: Qeema Samosa Recipe:




Here, I made Keema samosa with beef mince, which can be prepared with mutton, lamb, or chicken. The uses for this recipe are not limited to samosas and spring rolls – use them as a filling for parathas and sandwiches, use them in pasta and salads – the list is never-ending! Use this recipe as a template and add whatever else you like – sweetcorn, peas, potatoes, beans, spinach – see what I mean? The list really is never-ending!

Recipe Notes:

Samosa Sheet: To make a samosa, first, you need to use a samosa sheet. It is available in stores easily. You can also make a homemade SAMOSA SHEET on my blog. But here, I prepared a samosa with an all-purpose dough sheet. Either you can make a samosa sheet (manda sheet) or a dough sheet. 

Kneading Dough: Kneading samosa dough is tricky; it is neither too soft nor too hard. The dough should be firm and elastic.c

Mince filling: I prepared mince filling with ground beef; you can use it as per your preference, but I would recommend not skipping charcoal smoke from this recipe.    

Folding techniques: Here I use 5 folding techniques for samosa. You don't have to follow all my folding methods; whatever you like, you can pick it up.

                                                               

how to make qeema samosa

Frying Samosa: To fry a samosa, heat the flame to make it crispy and nicely golden brown. If you keep the flame too low, the samosa will be soggy, and if you flame it too high, then the samosa gets burnt on the outer crust.            

CAN SAMOSA BE FROZEN FOR A LONG TIME?   

Yes, prepared raw samosas can be stored by keeping them in an airtight container for a maximum of 15 days, taking out frozen samosas just before frying, and not leaving them outside before the time; otherwise, they can tear after being soft    

You Might Like These:

Macaroni samosa

Veggie samosa

Aloo samosa

Chicken wonton

Chicken Spring Roll

Qeema Samosa

If you have tried this Smoky Keema Samosa, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!                                             

                                               
samosa recipe

Facebook 

Instagram

Pinterest

Youtube


youtube



Like Our Videos? Then, follow and subscribe to us on YouTube to get the latest Recipe Video updates.

For detailed recipes, watch my video!

                                            
smoky qeema samosa

How to Make Smoky Qeema Samosa? 

Cut and chop the onion, green chillies, mint, and coriander leaves.


smoky qeema samosa recipe


In a pan, add water along with minced meat to the pan, and combine with water.

                                   

how to make qeema samosa

Next, add ginger garlic paste and homemade chapli kabab masala and then stir to mix well. Add more salt if required, stir well, and cook.

Note: The chapli kabab masala link is available in the ingredient list  

                            
qeema samosa


Once the water has evaporated, add chopped onion, green chilli,t coriander leaves, and 1 tbsp chapli kabab masala, then stir to mix well. 

                                  

samosa recipe

Add lemon juice and keep stirring until all the moisturiser dries. Next, give it a coal smoke in keema to bring BBQ flavour.

This keema filling can be used in many recipes like sandwiches, spaghetti, stuffed bun, and much more.  

                     

how to make qeema samosa

Take a bowl and combine all-purpose flour, ghee, ajwain, and salt. Mix well until it gathers form. Start kneading the dough by adding water little by little.                       

samosa recipe

Samosa dough should be tight and smooth. Once the dough is formed, transfer it onto the slab and knead it with your palm to make the dough smooth and elastic. Don’t use water at all. Once the dough is kneaded, rest it for around 15 minutes.

                                             

smoky qeema samosa

(In a video, you can better understand the recipe, so you must  watch and follow step by step)

Meanwhile, prepare the flour paste for binding the samosa.

                                

samosa recipe

Work with one flattened ball at a time. Roll into an 8 to 9-inch diameter circle. The thickness of it should be medium, not too thin, not too thick. Use a large cookie cutter or any sharp, round lid to cut the wrappers.   

                                                                     
samosa recipe


Potli samosaTake a wrapper, place 1.5 tbsp of filling in the centre, and apply some flour paste to the edges of the wrapper. Gather the edges from all sides and tie firmly from the top.

                                                           

Wonton shape samosa: Scoop about 1 tsp of the chicken mixture and place close to the corner of the wonton wrapper. Start folding and pinching the edges of the wonton wrapper. Connect the two lower points of the wrapper and moisten to seal and make a hat shape.

                                                               
smoky qeema samosa


Triangle-shaped samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape. 

Cut in half. Now, work with a half circle at a time and apply the flour batter around the edges using a brush or fingertips. Fold it in half as shown, and make the cone shape by folding the remaining half, overlapping it slightly and pressing it, nd seal that part properly.

                     

smoky qeema samosa


You can see the cone shape is ready with two or three spoonfuls of stuffing in it. Don’t overstuff. Apply the water to the inside edges of the cone and press it to seal it properly.  


                                       
qeema samosa

Striped triangle samosa: Take one portion at a time and give it a ball shape. Press it, then roll it about 2-3 inches into a round shape. Make slits towards the edges, then overlap the slit sides with another side. Place filling in the centre and apply some flour paste around the wrapper, then fold from both sides and seal properly.    

                                                       

how to make qeema samosa

Ring Samosa: Take one ball and roll it with the rolling pin into a medium-thickness square of around 6 inches. Place the filling close to the edges of the rolled roti. It might take two tablespoons or a little less.

Start rolling it tightly up to half. Use a knife and make cuts all over. Roll it and join the ends. Apply some flour batter to both edges of the dough, then seal it with the help of a strip.

                                    

how to make qeema samosa

Half-moon shape samosa: Take one ball and roll it around 5 inches thick and 3-4 inches in a round shape. Place some filling in the centre, cover the filling with another side, press it slightly, and seal the edges with a fork.                                                

smoky qeema samosa

Frozen samosa for use laterAt this stage, you can preserve the prepared raw samosa in an airtight container for a week.

                               

samosa recipe

Heat the medium-hot oil in the wok on medium flame. Check the oil temperature by putting the tiny dough ball. If it comes up quickly on top, your oil is too hot,t and samosas require just medium-hot oil while frying. Lower the flame and wait for the oil to be medium hot.


                                                
keema samosa


Slide the 2-3 samosas in one batch. Don’t overcrowd the pan, and fry them on medium heat until the samosas are evenly golden brown. Drain the samosas onto the kitchen paper to remove excess oil.

                                                                     
qeema samosa`


Serve hot samosas with tamarind chutney and mint chutney with a hot cup of tea.

                                       

how to make qeema samosa



Followers

Copyright © 2015 Yummy Traditional