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In a cooking mode

I do love cooking; just that I don't like cooking small portions for one person. Easier (and often faster) to pick up something readymade or get it delivered. Today, though I am in a cooking mode. The reason for the blog post though is to share two recipes that my (not so) baby cousin shared with me during his recent visit to Dubai. I watched him make them during the trip, they were easy to follow, prep work takes very little time once you get the ingredients together, and the food is just yummy if you like Indian food. When it comes to food, he is generous and will definitely be quite happy to have others try his recipes.

It started this morning with his shortcut to Hollandaise sauce (made in a blender) - simple, and really delicious with poached eggs. I wanted to see if the recipe worked. It did. But stay with the proportions - the only adjustment would be the salt. Try it especially if you love it and always found the traditional method a bit daunting.

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Hollandaise Sauce (in a blender):

4 egg yolks.
2 tsps of lemon juice.
150 grams of butter.
Gently melt butter until liquid. DO not let it boil or burn.
In a blender whiz the egg yolks and lemon juice together.
Add the butter in a thin stream.
If you are using unsalted butter add salt. If you use amul butter, it should be salty enough. But do taste and add salt if you think its necessary.

Railway Mutton curry: As the name suggests, this was a popular curry served on the Indian railway and sort of quite popular among Bengali households for some reason. It uses a fair amount of spices. The recipe actually shares the spices for a freshly ground garam masala and the shop stuff is not really the same but if you want to do a short cut use the store-bought garam masala instead of freshly grindingcumin, coriander, green cardamom, cinnamon, and cloves that make up the garam masala.


1 kilo mutton
4 tbsp ghee (or substitute with oil if you wish - not as unctuous though)
3 onions sliced.
4 tsps of ginger garlic paste (equal measures if you are using separate ready made pastes)
4 whole green chillies
3 large potatoes peeled and then diced into 1 inch cubes.
1/2 cup of tamarind water
1 lt water.
salt and sugar to taste.
For masala (curry paste)
2 tsps whole cumin.
2 tsps whole coriander seeds.
1 tsp whole green cardamom.
1 whole black cardamom.
1/2 inch piece of cinnamon.
5 whole cloves.
3 whole dry red chillies.
3 bayleafs.
1/2 tsp of tumeric.
1 tsp of kashmiri chilli powder.
Dry roast all ingredients of the masala except the turmeric and Kashmiri Chilli powder. then dry grind the whole masalas together.
Warm the ghee up in a large pan and then start to sweat the onions. Once they brown, add the ginger garlic paste and then the mutton. Cook for 5 minutes before adding the masala which you have made followed by the turmeric and chilli powder.
Cook for another 15 minutes until the mutton has browned, then pour in half the water and the potatoes. At this time add the whole green chillies.
Cook the meat for around an hour until it falls off the bone, then add the tamarind water and stew further for 5 minutes. Add 1 tablespoon of sugar followed by salt to taste.

Let me know if you try them and how you get on.

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