Its amazing, how sourcing a particular ingredient and the method of preparing it, influences choice of food! Years ago , I made a personal choice of quitting red meat, Mutton precisely. The chewy texture and the smell wasnt very appetising, and the 10 year old foodie in me, decided to call it quits! Years later, married in a Maratha family, where Sundays are for Mutton Curries, I had a tough time adjusting. And one fine day, smelling the flavourful Mutton Curry made by my Mother in Law, the same foodie in me tipped me into trying it out. I knew instantly what went wrong then and whats absolutely correct now! It was the quality of the meat and the expertise in cooking together with the flavours that changed it all! After all these years, I take the liberty to boast about the Mutton of the best quality comes from Nashik! Succulent, juicy, meat falling from the bones, cooked to perfection in a flavourful spicy gravy…absolute delight!
Marinate the cleaned and washed mutton with ginger garlic paste and turmeric and set aside for 15-20 mins.
Heat 1 tbsp Oil in a pressure cooker and saute chopped onion till translucent.Add the marinated meat and fry for a min. Add 1 1/2 cups water and a tsp salt and pressure cook for 5-8 whistles. once cooled,open and check if mutton is cooked.
Heat 2 tsp oil on a girdle or tawa and roast sliced onions,garlic and ginger till browned. Add the grated coconut and mix well till well roasted. Cool and grind the mixture with little water.
Heat remaining 2 tbsp oil in a non stick pan and add cumin seeds. Once they splitter, add the ground masala and fry on a medium flame till the mixture leaves oil. Add water to prevent the masala from sticking.
Now add red chilly powder and turmeric and mix well. Add the cooked mutton along with the stock to the masala. Bring it to a boil and add salt and kala masala. Simmer for 5-10 mins. Garnish with chopped coriander and serve hot.
Khandeshi Mutton curry has a characteristic tarri or oil floating on top. Soak up this flavorful curry with hot Bajra Bhakris.
Hi! I am Sonali, mom to a teenager and a homemaker. I love to cook, read and travel (and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.
Currently working as a host and Chef for "Ruchkar Mejwani"
And do check my YouTube channel "Cookwithsonaliraut'
Both of which have helped me to connect and interact with a lot of amazing people.
Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.
I’m Harshada Sandhan and welcome to NamakShamak.com..my little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.
I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them.
Working professional turned Food Blogger, Harshada Sandhan discovered her passion towards cooking after the birth of her son. The numerous recipes, tried and tested in her kitchen soon found their way on her food blog NamakShamak.com, run by Harshada and her sister Sonali. Mumbai born Harshada is Married into a Maratha Family, and is known for her unique Khandeshi Recipes and Rustic Mumbai Vadvaali Cuisine. She was also featured in online magazines like Salt(Ezine by Food Bloggers Association of India), in editions of Pune and Mumbai Mirror (Times of India). Namakshamak.com and has also won an award for Regional Blog (Awards by the Food Blogger Association of India) in 2016.
Harshada is a self-confessed bakeaholic and enjoys baking treats for her kids and fmaily. She also retails her Baking ,Gourmet Chocolates and Confectionery under “Angel Delicacies”, a venture she started with her friend Sangeeta and Sister Sonali. Angel Delicacies currently operates in Thane and Mumbai and works with individuals and corporates on customised gifting solutions.
Harshada also likes developing fusion recipes with nutritious Indian ingredients in her kitchen.
She’s a kitchen gadget freak, and loves working with modern kitchen tools and gadgets. She’s always on a look out for online websites offering gourmet food ingredients and learning newer kitchen trends. An avid reader, Harshada also loves writing about food and culinary travel. Harshada is currently based in Thane ,Mumbai with her husband and two Sons.
Nostalgia has its way with emotions... when a parent look at their children growing into young adults,its an emotional feeling to think about the childhood, about the journey that brought both the parent and the child at the present That shaped us into what we are....