How to locate and remove the gland from the leg of Lamb Ever wondered why the leg of lamb puts you off with a strong odour which is somewhat repulsive? It is because of the gland which is embedded in a little chunk of suet (fat) inside the lamb leg and when cooked with it,... Read More The post How to remove the gland from the leg of Lamb appeared first on Mamas Secret Recipes ..read more

Coconut Shrimp Pulao is a light and simple dish with a subtle flavour and delicious taste. It is made with minimal ingredients and no powdered spices so as not to over power the shrimp flavour and taste. The warm, woody fragrance of the whole spices combined with the soothing and calming sweetness of the coconut milk along with the shrimp flavour transforms this dish into deliciousness………something you’d yearn for. Here is the recipe: Ingredients: 1 lb shrimp 1/2 cups basmati rice  1/4 cup cooking oil 1/2 a can of coconut milk 1 large onion sliced 1 heaped tsp ginger garlic paste 4 -6 gr ..read more

This is a delicious South Indian Khorma dish made with vegetables and boiled eggs in an aromatic yogurt based curry which combined with the cashew poppy paste gives it a unique taste that is very satiating. Those who do not eat meat can find it very appealing. How to boil eggs: I add the eggs from the fridge to the pan filled with cold water which covers them completely and I bring it to a rolling boil then switch off the stove. Leave it for 2-10 minutes depending on how soft or hard you want them. Then I run cold water over them and start peeling immediately which makes it easier to remove t ..read more

A typical traditional South Indian Curry that is mildly spiced but full of flavour and so soothing and comforting. It is enjoyed for breakfast or lunch by the entire community there and is mostly eaten with either wheat parantas, paashties (rice pancakes) or appams (rice hoppers). How I boil the eggs: I add the eggs from the fridge to the pan filled with cold water which covers them completely and I bring it to a rolling boil then switch off the stove. I Ieave them for 2-10 minutes depending on how soft or hard I want them. Then I run cold water over them and start peeling immediately which ..read more

Has anyone tried ice cream in their cooking ever? Well I did and the results were phenomenal! I had one ingredient missing which was full cream for my Shahi Paneer dish. I was already half way through the cooking when I realized that. But as soon as I saw the Malai Masti Kulfi from @desilicious in my freezer drawer I could not resist adding it. As you say, necessity is the mother of invention, it worked like magic and gave a new dimension to it, making it so delicious! A delicious twist to a Shahi paneer recipe in a few easy steps I soaked the paneer in saffron water to give it a golden colo ..read more

Korma, the most popular dish in India is a mildly spiced flavourful curry of meat in a yogurt based thick sauce. It is enjoyed by all and is served on special occasions to family and friends. Classically korma is a curry made with chicken, mutton or any other choice of meat that is braised at a high temperature, then full fat yogurt which is combined with a mixture of whole garam masala spices, stock and cream is incorporated slowly and carefully with the meat and is slow cooked to completion. During the cooking process the yogurt is kept below the curdling temperature of 200ºF. The result is ..read more

Almond Ragi Harira is a sweet drink especially made for Iftar (evening meal at the end of the day of fasting) in Ramadan. It is an energy drink made with ground almonds, ragi (red millet) flour, milk and sugar. It is so energizing and refreshing to break the fast with this drink. This sweet harira drink has many variations. It is also made by cooking ground almond paste with a little water to which milk and sugar are added. It is then tempered in ghee with cloves and green cardamoms and served warm. You could also enjoy it chilled. The version below has a different flavour because of the ragi ..read more

“Appam” as it is called in Tamil is a breakfast delicacy which is very popular in South India and Sri Lanka. Hopper is the anglicized version of the name. The “Appam”is basically a fermented bowl shaped rice flour pancake with a soft, spongy, fluffy centre and a thin crispy, lace like network of fine bubbles towards the circumference. Fresh coconut milk is drizzled on to the soft spongy centre that is perfect for soaking up spicy curries. It is the blend of the two textures and taste that makes it unique and perfect for a morning breakfast or dinner meal. It becomes more enjoyable to eat with ..read more

A typical traditional South Indian Curry that is mildly spiced but full of flavour and so soothing and comforting. It is enjoyed for breakfast or lunch by the entire community there and is mostly eaten with either wheat parantas, paashties (rice pancakes) or appams (rice hoppers). How I boil the eggs: I add the eggs from the fridge to the pan filled with cold water which covers them completely and I bring it to a rolling boil then switch off the stove. I Ieave them for 2-10 minutes depending on how soft or hard I want them. Then I run cold water over them and start peeling immediately which ..read more

Has anyone tried ice cream in their cooking ever? Well I did and the results were phenomenal! I had one ingredient missing which was full cream for my Shahi Paneer dish. I was already half way through the cooking when I realized that. But as soon as I saw the Malai Masti Kulfi from @desilicious in my freezer drawer I could not resist adding it. As you say, necessity is the mother of invention, it worked like magic and gave a new dimension to it, making it so delicious! A delicious twist to a Shahi paneer recipe in a few easy steps I soaked the paneer in saffron water to give it a golden colo ..read more