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๐๐ซ๐ข๐ฒ๐š ๐’๐ฎ๐ซ๐ž๐ง๐๐ซ๐š๐ง ๐™ท๐š˜๐š–๐šŽ ๐™ฒ๐š˜๐š˜๐š”|๐™พ๐šŒ๐šŒ๐šž๐š™๐šŠ๐š๐š’๐š˜๐š—๐šŠ๐š• ๐š๐š‘๐šŽ๐š›๐šŠ๐š™๐š’๐šœ๐š Mumbai Curated recipes, Tips and More!! สŸแด‡แด แด‡สŸ 9 แดขแดแดแด€แด›แด:

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I love love love how this mutton biryani turned out. I usually make the kacche gosht ki biryani however this time I resorted to a different approach which took me the same amount of time albeit the flavour was far more superior!

Recipe for my style of Mutton Biryani:

Tip: mutton and rice equal quantity (500 grams each, if you like little more rice to meat ratio in the biryani then add a handful of rice grains extra)

1. Marinate mutton 500 gms with thick curd 2 to 3 tbsp, pudina leaves a sprig or two, coriander leaves same, a stick of broken cinnamon, 2 to 3 cloves, garam masala powder a tbsp or 2, red chili powder a tbsp, turmeric half TSP, salt properly, bay leaf 2 or 3 broken, lemon juice 1 tsp, little jeera, slit green chillies 2 or 3, fried onions, onion oil, 2 to 3 cardamom, ginger garlic crushed fresh 3 tbsp

Keep aside for 5 to 10 mins.

2. Wash and soak 500gms rice for 20 mins. Boil water with 10-12 cardamom, salt generously, split green chilies 2 or 3. 

3. Keep marinated mutton on the gas, add water to dilute slightly ( 1-2 ladles). Bring to a boil on high . Close and cook on slow for about 20-25 mins with occasional stirring. 

While that is happening, cook washed rice till 80 percent done on medium high heat. Strain and reserve 1 cup stock. 

4. Now layer this rice on the mutton in 2 batches. After first half of rice is layered, add fried onions, Pudina, onion oil. After second half, repeat and add all of the onion oil. Also make some holes with the stem of a ladle and  add some ghee through them. Add chopped coriander, and the 1 cup reserved stock water. Spritz saffron milk or yellow food coloring diluted in milk. Close and place on dum, 2 mins of high heat followed by 30-35 minutes of low heat (last 15 minutes, pick up the biryani pot and place it over a heated tawa sitting on low flame). Open after 15 minutes and serve. Done.

I love love love how this mutton biryani turned out. I usually make the kacche gosht ki biryani however this time I resorted to a different approach which took me the same amount of time albeit the flavour was far more superior! Recipe for my style of Mutton Biryani: Tip: mutton and rice equal quantity (500 grams each, if you like little more rice to meat ratio in the biryani then add a handful of rice grains extra) 1. Marinate mutton 500 gms with thick curd 2 to 3 tbsp, pudina leaves a sprig or two, coriander leaves same, a stick of broken cinnamon, 2 to 3 cloves, garam masala powder a tbsp or 2, red chili powder a tbsp, turmeric half TSP, salt properly, bay leaf 2 or 3 broken, lemon juice 1 tsp, little jeera, slit green chillies 2 or 3, fried onions, onion oil, 2 to 3 cardamom, ginger garlic crushed fresh 3 tbsp Keep aside for 5 to 10 mins. 2. Wash and soak 500gms rice for 20 mins. Boil water with 10-12 cardamom, salt generously, split green chilies 2 or 3. 3. Keep marinated mutton on the gas, add water to dilute slightly ( 1-2 ladles). Bring to a boil on high . Close and cook on slow for about 20-25 mins with occasional stirring. While that is happening, cook washed rice till 80 percent done on medium high heat. Strain and reserve 1 cup stock. 4. Now layer this rice on the mutton in 2 batches. After first half of rice is layered, add fried onions, Pudina, onion oil. After second half, repeat and add all of the onion oil. Also make some holes with the stem of a ladle and add some ghee through them. Add chopped coriander, and the 1 cup reserved stock water. Spritz saffron milk or yellow food coloring diluted in milk. Close and place on dum, 2 mins of high heat followed by 30-35 minutes of low heat (last 15 minutes, pick up the biryani pot and place it over a heated tawa sitting on low flame). Open after 15 minutes and serve. Done.

I know so many people who enjoy eating a good biryani or pulav but instantly get disappointed if a piece of whole spice like cardamom gets into the bite. It is unpleasant for sure. And this hack is a game changer!

I know so many people who enjoy eating a good biryani or pulav but instantly get disappointed if a piece of whole spice like cardamom gets into the bite. It is unpleasant for sure. And this hack is a game changer!

Spaghetti aglio olio e pesto...

I made my own pesto. The pesto was so good that I ate it as I would eat nut butter. 

Thank you @etchedmind for educating me about this cross between spaghetti al pesto and spaghetti aglio olio e peperoncino. I finished the entire pot all by myself and I am proud of myself...

#pasta#spaghetti#aglioeolio#aglioolioepeperoncino#pestopasta#pesto#spaghettialpesto

Spaghetti aglio olio e pesto... I made my own pesto. The pesto was so good that I ate it as I would eat nut butter. Thank you @etchedmind for educating me about this cross between spaghetti al pesto and spaghetti aglio olio e peperoncino. I finished the entire pot all by myself and I am proud of myself... #pasta #spaghetti #aglioeolio #aglioolioepeperoncino #pestopasta #pesto #spaghettialpesto

Trying out a new series..

Trying out a new series..

Sichuan chicken and pepper stir-fry...

It was a numbing experience to eat this quite literally. Sichuan peppercorns are known to make your mouth tingle. The sweet bell peppers were cutting through that spice. I don't remember how I made this, it was a while ago and I was trying to use up the leftover chicken breast and bell peppers in my pantry. But it was definitely delicious. I finished it off with some honey because why not!

#mouthwatering#crunch#crispy#delicious#sichuanpepper#sichuan#asianfood#chinese#asiancuisine#redpepper#appetizer

Sichuan chicken and pepper stir-fry... It was a numbing experience to eat this quite literally. Sichuan peppercorns are known to make your mouth tingle. The sweet bell peppers were cutting through that spice. I don't remember how I made this, it was a while ago and I was trying to use up the leftover chicken breast and bell peppers in my pantry. But it was definitely delicious. I finished it off with some honey because why not! #Mouthwatering #crunch #crispy #delicious #sichuanpepper #sichuan #asianfood #chinese #asiancuisine #redpepper #appetizer

Lauer Jhal (Bottle gourd curry): After eating some delectable bengali mix vegetable posto at my brother's house ( @shanksterz ) just a couple nights ago, I found myself craving it again yesterday. I picked up two bottle gourds from the local bhaji wali aunty, and thought, let's have some posto. I thought I'll ask Sha for the recipe but decided to look up @bongeats YouTube channel. To my dismay, the prep time was 2 hours (to soak poppy seeds) and I had under an hour to cook. So I was casually browsing through their videos when I came across Jhinge'r Jhal (Ridged gourd curry). It looked so comforting that I had to try it. I substituted the ridged gourds for my beautiful chubby bottle gourds. And used coconut milk instead of coconut paste and milk. The rest remains the same! Putting @bongeats recipe link down below https://youtu.be/5SZjcVk_j0A

Prawns are back on my page... Honey Soy prawns with green capsicum. 

Recipe:
Peel, devein and wash about 200 grams of prawns. Dice 1 onion, 1 capsicum and slit as well as deseed 2 or 3 green chilies.
Finely chop 20 cloves of garlic (small ones, 10 if large). 

In a large frying pan, heat some oil. Spread out the prawns. Fry them for 2 minutes on medium flame. Sprinkle some salt.  Transfer them to a bowl. They will release water. 

Use the same frying pan, add a tbsp of oil and the chopped garlic. Let the garlic begin heating on low. Now add the green chilies. Let them fry for about a minute. Add the diced onions and capsicum. Give them 2 minutes of cooking time. Add pepper and salt. Now add the prawns (save the water for later). Toss them. Let them cook for about 5 minutes. Now in the water released by the prawns, add a tsp and a half of light soya sauce and a tsp and a half of honey. Mix thoroughly and pour this into the prawns. Begin bubbling this on high flame. Let the liquid reduce and coat the prawns evenly. Check for salt and finish off with one final dash of pepper. Done.

#prawns #honeysoy #honeyprawns #soyprawns #soy #prawn #seafood #asianfood #shrimp #honeysoyshrimp  #honeysoyprawns #stirfry #stirfryprawns #appetizer #asianrecipe #panasianfood

Prawns are back on my page... Honey Soy prawns with green capsicum. Recipe: Peel, devein and wash about 200 grams of prawns. Dice 1 onion, 1 capsicum and slit as well as deseed 2 or 3 green chilies. Finely chop 20 cloves of garlic (small ones, 10 if large). In a large frying pan, heat some oil. Spread out the prawns. Fry them for 2 minutes on medium flame. Sprinkle some salt. Transfer them to a bowl. They will release water. Use the same frying pan, add a tbsp of oil and the chopped garlic. Let the garlic begin heating on low. Now add the green chilies. Let them fry for about a minute. Add the diced onions and capsicum. Give them 2 minutes of cooking time. Add pepper and salt. Now add the prawns (save the water for later). Toss them. Let them cook for about 5 minutes. Now in the water released by the prawns, add a tsp and a half of light soya sauce and a tsp and a half of honey. Mix thoroughly and pour this into the prawns. Begin bubbling this on high flame. Let the liquid reduce and coat the prawns evenly. Check for salt and finish off with one final dash of pepper. Done. #prawns #honeysoy #honeyprawns #soyprawns #soy #prawn #seafood #asianfood #shrimp #honeysoyshrimp #honeysoyprawns #stirfry #stirfryprawns #appetizer #asianrecipe #panasianfood

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