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mortar.aur.pestle
mortar.aur.pestle

Food blogger "no one is born a great cook, one learns by doing". โ€” Julia Child This is our motto and so we just keep doing it. Cheers!!! Recipes ๐Ÿ‘‡๐Ÿ‘‡๐Ÿ‘‡

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Bangalore, India
Mutton Curry...

It's rich and decadent...

Ingredients:

1kg mutton shoulder cut
1 cup thick curd/yogurt
2 tbsp ginger garlic paste
2 TSP Red chilli powder
2 large onions, sliced
1 tomato, chopped
2-3 green chillies, chopped
1 TSP Salt
1 TSP turmeric powder

Marinate in the fridge for 2 hours or more. Preferably overnight.

In a heavy bottom pan add 2tbsp of Ghee and 2 tbsp of Mustard oil.
Temper it with red chilli, bay leaf, Cardamom, cinnamon, whole black peppercorns and cloves. 
Let it splutter for 30seconds and go in with the marinated mutton.

Do make sure, the mutton has come back to room temperature.

Mix well. Cook on high for 5 minutes. When the meat Browns and starts to release some water, 
Add a glass of water. turn the heat to low, cover and cook for 2 hours.
Stir every 10-15 mins. 

Add water as per your gravy requirements.

Check for Salt. If it's salty, ** you can add half a cup of milk to the dish and keep cooking. This will reduce the salt.

After 2 hours, the meat should be falling of the bones and all the delicious fat will be swimming on top. 

Add in chopped coriander, 1tsp garam masala powder . Give it a good stir and devour ๐Ÿ˜๐Ÿ˜๐Ÿ˜

Follow @mortar.aur.pestle ๐Ÿฅ‚๐Ÿฅ‚๐Ÿฅ‚
Bangalore, India
A quick Chicken Pulao with potatoes for lunch today.... ๐Ÿ˜Š๐Ÿฅฐ

Follow @mortar.aur.pestle ๐Ÿฅ‚๐Ÿฅ‚๐Ÿ’ƒ

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Bangalore, India
Bengali dish alert ***

Tangra - aloo r Jhaal.... โค๏ธ๐Ÿฅฐ๐Ÿ˜

It's a small variety of catfish found in the rivers of India and Bangladesh....

This curry is spicy and uber delicious....

Ingredients; 

Tangra Maach 500g, whole, cleaned and gutted.
2-3 big potatoes, cut into 2inch sticks
1 big onion, sliced
1 big tomato, roughly chopped
2 TSP ginger garlic paste
1 TSP whole cumin
1 TSP coriander powder
1 TSP cumin powder
1 TSP Red chilli powder
2 TSP turmeric
2 TSP Salt
3-4 green chillies
2 tbsp mustard oil

Green chillies and Coriander leaves for garnish.

Process: 

Marinate the fish in 1tsp salt and turmeric. Keep aside while you prep.

Marinate the potatoes in a pinch of salt and turmeric. Keep aside.

Heat oil in a pan, add the cumin seeds. Let it splutter on low heat for 15secs.

Add the sliced onion and cook them until soft and translucent.

Go in with the ginger garlic paste, cook until the raw smell has gone.

Add in all the dry spices. Mix well and cook for a minute.

The tomatoes go in next. Mix well and add 1 tbsp of water. Cover and let it cook for 2-3 minutes .
When the tomatoes are mushy, add the potatoes along with 1 cup (150ml) water. Cover and cook for 10 minutes.

Stir the mixture so that nothing sticks to the bottom. 

Add 100-150ml water again. Let it come to a boil( or add hot water).

Gently place the marinated fish into the curry.

Cook on medium high for 5-6 minutes.

Check for Salt. Adjust likewise.

Garnish with green chillies and Coriander leaves.

Serve hot with steamed rice โ˜บ๏ธ

Follow @mortar.aur.pestle ๐Ÿฅ‚๐Ÿฅ‚๐Ÿ’ƒ๐Ÿ’ƒ

Bengali dish alert *** Tangra - aloo r Jhaal.... โค๏ธ๐Ÿฅฐ๐Ÿ˜ It's a small variety of catfish found in the rivers of India and Bangladesh.... This curry is spicy and uber delicious.... Ingredients; Tangra Maach 500g, whole, cleaned and gutted. 2-3 big potatoes, cut into 2inch sticks 1 big onion, sliced 1 big tomato, roughly chopped 2 TSP ginger garlic paste 1 TSP whole cumin 1 TSP coriander powder 1 TSP cumin powder 1 TSP Red chilli powder 2 TSP turmeric 2 TSP Salt 3-4 green chillies 2 tbsp mustard oil Green chillies and Coriander leaves for garnish. Process: Marinate the fish in 1tsp salt and turmeric. Keep aside while you prep. Marinate the potatoes in a pinch of salt and turmeric. Keep aside. Heat oil in a pan, add the cumin seeds. Let it splutter on low heat for 15secs. Add the sliced onion and cook them until soft and translucent. Go in with the ginger garlic paste, cook until the raw smell has gone. Add in all the dry spices. Mix well and cook for a minute. The tomatoes go in next. Mix well and add 1 tbsp of water. Cover and let it cook for 2-3 minutes . When the tomatoes are mushy, add the potatoes along with 1 cup (150ml) water. Cover and cook for 10 minutes. Stir the mixture so that nothing sticks to the bottom. Add 100-150ml water again. Let it come to a boil( or add hot water). Gently place the marinated fish into the curry. Cook on medium high for 5-6 minutes. Check for Salt. Adjust likewise. Garnish with green chillies and Coriander leaves. Serve hot with steamed rice โ˜บ๏ธ Follow @mortar.aur.pestle ๐Ÿฅ‚๐Ÿฅ‚๐Ÿ’ƒ๐Ÿ’ƒ #fishlover #Fish #fishcurry #pescatarian #protein #bengalicuisine #bengal #easyrecipe #foodblogger #foodies #foodphotography #foodrecipes #foodie #foodstagram #foodlover #foodpics #homemade #onepotmeal #foodporn #foodgasm #blogger #instagood #love #spice #spicy #spicyfoodlover #internationalfoodieschat #mortaraurpestle #freshwater

 
Bangalore, India
Fell for a Falafel ๐Ÿง†๐Ÿฅ™๐Ÿฅฐ

This vegan, protein rich and nutrient rich deep fried ball of  goodness ๐Ÿ˜Š๐Ÿ˜ƒ

Snack on it or make a meal out if it. Makes you feel good and full either way....

Ingredients;
1 cup soaked Chickpeas (overnight). This is the only time consuming process.

1 cup of Coriander leaves
1 cup of Parsley
1 cup of Dill leaves
1/4 cup of Mint leaves
1 cup of Green onion leaves
3-4 green chillies
7-8 cloves of garlic

1 TSP cumin powder
1 TSP coriander powder
1 TSP chilli powder
1 TSP Salt 
1 TSP black pepper
1 TSP olive oil (optional)
1/2 TSP Baking powder (optional)

Process:

Dry the soaked Chickpeas completely.

Rough chop all the leaves, remove thick stalks.

In a food processor, add all the ingredients and pulse 3-4 times. 

*** If you don't have a processor use the spice grinder jar of your mixer grinder and do it in batches or simply remove the blade and attach it to a bigger jar.  That yields the best result. Fast and precise.

You should reach a minced state.... Not a paste or puree but you can still see the chickpeas, garlic , herbs etc. Not addition if liquids needed...

Scrape all of the mixture into a plate and let it rest in the fridge for 15-30 minutes.

Make patty shapes/ball shapes with 1.5 tbsp of the mixture.

Heat oil in a pan for deep frying, once hot, carefully add the falafel to the oil. Fry till evenly golden brown on all sides.
Rest for 2 minutes.

P.s. you can bake these in the oven/ fry them in the aur fryer too... 

Enjoy hot with Tahini sauce/ Mint Yogurt Dip/ hummus/ make yourself a pita pocket/ a roll...

The falafel should be crispy on the outside and fluffy and green on the inside... ๐Ÿ˜๐Ÿฅฐ๐Ÿฅ™๐Ÿง†

Fell for a Falafel ๐Ÿง†๐Ÿฅ™๐Ÿฅฐ This vegan, protein rich and nutrient rich deep fried ball of goodness ๐Ÿ˜Š๐Ÿ˜ƒ Snack on it or make a meal out if it. Makes you feel good and full either way.... Ingredients; 1 cup soaked Chickpeas (overnight). This is the only time consuming process. 1 cup of Coriander leaves 1 cup of Parsley 1 cup of Dill leaves 1/4 cup of Mint leaves 1 cup of Green onion leaves 3-4 green chillies 7-8 cloves of garlic 1 TSP cumin powder 1 TSP coriander powder 1 TSP chilli powder 1 TSP Salt 1 TSP black pepper 1 TSP olive oil (optional) 1/2 TSP Baking powder (optional) Process: Dry the soaked Chickpeas completely. Rough chop all the leaves, remove thick stalks. In a food processor, add all the ingredients and pulse 3-4 times. *** If you don't have a processor use the spice grinder jar of your mixer grinder and do it in batches or simply remove the blade and attach it to a bigger jar. That yields the best result. Fast and precise. You should reach a minced state.... Not a paste or puree but you can still see the chickpeas, garlic , herbs etc. Not addition if liquids needed... Scrape all of the mixture into a plate and let it rest in the fridge for 15-30 minutes. Make patty shapes/ball shapes with 1.5 tbsp of the mixture. Heat oil in a pan for deep frying, once hot, carefully add the falafel to the oil. Fry till evenly golden brown on all sides. Rest for 2 minutes. P.s. you can bake these in the oven/ fry them in the aur fryer too... Enjoy hot with Tahini sauce/ Mint Yogurt Dip/ hummus/ make yourself a pita pocket/ a roll... The falafel should be crispy on the outside and fluffy and green on the inside... ๐Ÿ˜๐Ÿฅฐ๐Ÿฅ™๐Ÿง† #falafel #falafelrecipe #falafelbowl #veganfood #veganrecipes #vegansofig #vegan #vegetarian #foodie #foodstagram #foodblogger #foodlover #foodporn #recipes #easyrecipe #easyrecipes #worldcuisine #bangalorefoodies #foodpics #foodphotography #darkfoodphotography #love #tastyfood #healthyfood

Bangalore, India
It's so wonderful to connect over the love of Food....

You guys are amazing .... ๐Ÿฅฐ๐Ÿฅฐ
Thank you thank you so much...๐Ÿค—๐Ÿค— 

In treacherous times like these, it's cooking that keeps me sane.... This is all the excercise and Meditation that I do honestly....

Celebrating 3000+ followers on instagram ๐ŸŒ„๐Ÿคฉโ˜€๏ธ๐Ÿฅณ๐Ÿฅณ
Cheers guys... ๐Ÿฅ‚๐Ÿฅ‚

Follow @mortar.aur.pestle

It's so wonderful to connect over the love of Food.... You guys are amazing .... ๐Ÿฅฐ๐Ÿฅฐ Thank you thank you so much...๐Ÿค—๐Ÿค— In treacherous times like these, it's cooking that keeps me sane.... This is all the excercise and Meditation that I do honestly.... Celebrating 3000+ followers on instagram ๐ŸŒ„๐Ÿคฉโ˜€๏ธ๐Ÿฅณ๐Ÿฅณ Cheers guys... ๐Ÿฅ‚๐Ÿฅ‚ Follow @mortar.aur.pestle #3000 #3000followers #follower #milestones #foodblogger #foodstagram #foodlover #foodphotography #forward #wonder #excited

Bangalore, India
Presenting the easiest Prawn Fritter with Spicy Mint Yogurt Dip....

It's super quick to whip up and tastes like hard work ๐Ÿ˜

Ingredients for the Prawn fritters:

250g of Cleaned and Deveined Prawns
1 large red onion
3-4 hot chillies
5-6 cloves of garlic
1.5 TSP Salt
1 TbSP besan/ chickpea flour/ bread crumbs/ plain flour
2 TSP freshly ground black pepper
1 TSP turmeric, optional
1 TSP Red chilli powder, optional

Process: 

In a blender add onion, green chillies and garlic. Pulse 2-3 times. Everything should be minced by then. You don't want a paste. Keep aside.

In the same blender , add the prawns and pulse it 1-2 times. 

**Pulse = turn the knob anticlockwise.

Add everything to a bowl and mix well.

In a pan heat oil for deep frying.
Insert a wooden spoon to check if the oil is ready. If it just starts to sizzle. It's time.

Carefully place the fritters in the oil. Cook in medium high. Turn them ones they are golden brown on one side. Do the same with the other. It's almost 1.5 minutes per side.

Drain them on a tissue and enjoy the Crispy outside and fluffy inside....

Ingredients for the Spicy Mint Yogurt Dip:

200ml Greek Yogurt/ hung curd/ thick curd
1 TSP turmeric
1 TSP Salt
1 TSP Red chilli powder
1 TSP sugar
1 TSP lemon juice
6-7 mint leaves, torn

Mix everything together and serve cold...

Follow @mortar.aur.pestle. ๐Ÿฅ‚๐ŸŒž ๐Ÿฅ‚

Presenting the easiest Prawn Fritter with Spicy Mint Yogurt Dip.... It's super quick to whip up and tastes like hard work ๐Ÿ˜ Ingredients for the Prawn fritters: 250g of Cleaned and Deveined Prawns 1 large red onion 3-4 hot chillies 5-6 cloves of garlic 1.5 TSP Salt 1 TbSP besan/ chickpea flour/ bread crumbs/ plain flour 2 TSP freshly ground black pepper 1 TSP turmeric, optional 1 TSP Red chilli powder, optional Process: In a blender add onion, green chillies and garlic. Pulse 2-3 times. Everything should be minced by then. You don't want a paste. Keep aside. In the same blender , add the prawns and pulse it 1-2 times. **Pulse = turn the knob anticlockwise. Add everything to a bowl and mix well. In a pan heat oil for deep frying. Insert a wooden spoon to check if the oil is ready. If it just starts to sizzle. It's time. Carefully place the fritters in the oil. Cook in medium high. Turn them ones they are golden brown on one side. Do the same with the other. It's almost 1.5 minutes per side. Drain them on a tissue and enjoy the Crispy outside and fluffy inside.... Ingredients for the Spicy Mint Yogurt Dip: 200ml Greek Yogurt/ hung curd/ thick curd 1 TSP turmeric 1 TSP Salt 1 TSP Red chilli powder 1 TSP sugar 1 TSP lemon juice 6-7 mint leaves, torn Mix everything together and serve cold... Follow @mortar.aur.pestle. ๐Ÿฅ‚๐ŸŒž ๐Ÿฅ‚ #prawns #prawnfritters #fritters #crispy #spicy #easyrecipes #GoodFood #pescatarian #fishlover #shellfish #homecooking #easy #tuesday #foodie #foodstagram #foodblogger #foodlover #food #foodpics #darkfoodphotography #indianfoodbloggers #bangalore #bangalorefoodies #internationalfoodieschat #snack #easyrecipe #recipes #love #photooftheday #dishoftheday

Grilled Pearlspot and Chimichuri ๐ŸŸ๐Ÿ ๐ŸŸ๐ŸŒฑ๐ŸŸข๐Ÿ‡ฎ๐Ÿ‡ณ๐Ÿ‡ฆ๐Ÿ‡ท

Chimichuri is an Argentine sauce that goes great with Grilled Meat, seafood and fish or vegetables... An essential component of the Argentine Parrilla da.

Use it as a dipping sauce or a marinade.... Works great ๐Ÿ‘๐Ÿ‘

Ingredients:
1 big bunch of Parsley 
8-10 cloves of garlic ๐Ÿง„
1/2 cup of olive oil
1 TSP cayenne pepper/ 2tsp hot chilli flakes
1/4 cup red wine vinegar ( white vinegar works too)
Juice of 1 lemon
1 TSP seasalt
2 TSP freshly ground black pepper
1 TSP oregano (you can skip too)

Process:
Clean Parsley really well. It's super important to do so.

In a blender put everything in and blend blend blend.

Done.... ๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ

For the grilled fish :

I marinated the Pearlspot fish in green chilli paste, ginger-garlic paste and some salt.

Pan fried on medium high heat.

Grilled Pearlspot and Chimichuri ๐ŸŸ๐Ÿ ๐ŸŸ๐ŸŒฑ๐ŸŸข๐Ÿ‡ฎ๐Ÿ‡ณ๐Ÿ‡ฆ๐Ÿ‡ท Chimichuri is an Argentine sauce that goes great with Grilled Meat, seafood and fish or vegetables... An essential component of the Argentine Parrilla da. Use it as a dipping sauce or a marinade.... Works great ๐Ÿ‘๐Ÿ‘ Ingredients: 1 big bunch of Parsley 8-10 cloves of garlic ๐Ÿง„ 1/2 cup of olive oil 1 TSP cayenne pepper/ 2tsp hot chilli flakes 1/4 cup red wine vinegar ( white vinegar works too) Juice of 1 lemon 1 TSP seasalt 2 TSP freshly ground black pepper 1 TSP oregano (you can skip too) Process: Clean Parsley really well. It's super important to do so. In a blender put everything in and blend blend blend. Done.... ๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ For the grilled fish : I marinated the Pearlspot fish in green chilli paste, ginger-garlic paste and some salt. Pan fried on medium high heat. #follow @mortar.aur.pestle #chimichurri #grilledfish #sauce #Sauces #argentina #fishlover #Fish #pescatarian #healthylifestyle #healthyfood #tasty #foodie #foodstagram #foodblogger #indianfoodbloggers #internationalfoodieschat #food #foodpics #darkfoodphotography #bangalore #green #love #easyrecipes #lunch #MondayMotivation #foodporn #bangalorediaries

 
Bangalore, India
Leftover Pork Belly in Sticky Chilli Garlic Sauce.... ๐ŸŒ„โค๏ธ๐Ÿฅฐ๐ŸŒง๏ธ๐Ÿฅ‚

It's so delicious. You can do the same with chicken/ prawn or Paneer/ tofu/ Potatoes or any other starchy vegetables.

Ingredients:
1 sq. inch Pork belly(cooked)
3-4 Green Chillies, chopped finely
6-7 cloves of Garlic, finely chopped
2 tbsp Sweet Chilli Sauce/ tomato sauce
1 TSP Honey
2 tbsp Oil (sesame)
1 TSP white sesame seeds
2 tbsp dark Soya sauce
1 TSP brown sugar

Process;
Fry the pork pieces until brown on all sides. Keep aside.

In the same oil, add garlic and chilli. On low flame , stir and cook until the oil is fragrant. Make sure the garlic doesn't brown.

Add in the mix of all the sauces and brown sugar and honey.
Add 200ml water. Mix well and let it come to a boil. Lower the heat and let it simmer for 5 minutes.

When the sauce starts to thicken, add in the pork. Mix well and coat all the pieces completely.

Let the sauce dry out a little and it's ready to consume.
Garnish with toasted white sesame seeds.... Cheers....

Leftover Pork Belly in Sticky Chilli Garlic Sauce.... ๐ŸŒ„โค๏ธ๐Ÿฅฐ๐ŸŒง๏ธ๐Ÿฅ‚ It's so delicious. You can do the same with chicken/ prawn or Paneer/ tofu/ Potatoes or any other starchy vegetables. Ingredients: 1 sq. inch Pork belly(cooked) 3-4 Green Chillies, chopped finely 6-7 cloves of Garlic, finely chopped 2 tbsp Sweet Chilli Sauce/ tomato sauce 1 TSP Honey 2 tbsp Oil (sesame) 1 TSP white sesame seeds 2 tbsp dark Soya sauce 1 TSP brown sugar Process; Fry the pork pieces until brown on all sides. Keep aside. In the same oil, add garlic and chilli. On low flame , stir and cook until the oil is fragrant. Make sure the garlic doesn't brown. Add in the mix of all the sauces and brown sugar and honey. Add 200ml water. Mix well and let it come to a boil. Lower the heat and let it simmer for 5 minutes. When the sauce starts to thicken, add in the pork. Mix well and coat all the pieces completely. Let the sauce dry out a little and it's ready to consume. Garnish with toasted white sesame seeds.... Cheers.... #follow @mortar.aur.pestle #pork #porkbelly #sticky #stickypork #chilligarlic #asian #tasty #delicious #porkrecipes #easyrecipes #foodie #foodstagram #foodpics #dark #darkfoodphotography #foodphotography #deliciousfood #foodblogger #food #homemade #TakeOut #protein #spicyfood #yummy #internationalfoodieschat #foodlover #bangalore #bangalorefoodies #indianfoodbloggers

Bangalore, India
Slow roasted Pork Belly with Crackling....

My first time attempting an entire Pork Belly and God am I proud....

The skin is crispy and the flesh is blushing and moist.... YaaaaaY.... ๐Ÿค—๐Ÿ˜ƒโ˜บ๏ธ๐Ÿค“

Follow @mortar.aur.pestle

Slow roasted Pork Belly with Crackling.... My first time attempting an entire Pork Belly and God am I proud.... The skin is crispy and the flesh is blushing and moist.... YaaaaaY.... ๐Ÿค—๐Ÿ˜ƒโ˜บ๏ธ๐Ÿค“ Follow @mortar.aur.pestle #pork #porkbelly #crackling #crispyporkbelly #crispyskin #slowroasted #SundayRoast #sunday #proud #love #foodie #foodblogger #foodstagram #foodpics #food #juicy #internationalfoodieschat #bangalore #bangalorefoodies #bangalorediaries #instagood #dishoftheday #onmyplate #joy #foodphotography

Bangalore, India
Presenting Quick Pickled Cucumber and Carrots sticks ...

It's sweet, sour and spicy....

Ingredients- 

1 cup of Vinegar and 1 cup of water
1 TSP peppercorns
1 TSP cloves
3-4 Green chillies
2 tbsp Salt and Sugar
Garlic/Onion optional
Dill optional
You can add while spices of choice and also
Beetroot for a pink colour.

Process : 

Cut the Cucumber and Carrots into sticks .
Middle part the Green chillies.

In a pan bring the brine i.e. vinegar , water, salt, sugar, and spices to a fast boil and then on low heat let it simmer for 10 minutes.

In a sterilised Glass Jar with Airtight lid, place all the vegetables , tightly pack them in and then pour over the brine. 
Tap the jar to release any air bubbles.

Cover tightly and refrigerate. Allow to pickle overnight and enjoy anytime.

Use a clean spoon everytime to take the pickle out.

It can be refrigerated upto 2 months.

Follow @mortar.aur.pestle

Presenting Quick Pickled Cucumber and Carrots sticks ... It's sweet, sour and spicy.... Ingredients- 1 cup of Vinegar and 1 cup of water 1 TSP peppercorns 1 TSP cloves 3-4 Green chillies 2 tbsp Salt and Sugar Garlic/Onion optional Dill optional You can add while spices of choice and also Beetroot for a pink colour. Process : Cut the Cucumber and Carrots into sticks . Middle part the Green chillies. In a pan bring the brine i.e. vinegar , water, salt, sugar, and spices to a fast boil and then on low heat let it simmer for 10 minutes. In a sterilised Glass Jar with Airtight lid, place all the vegetables , tightly pack them in and then pour over the brine. Tap the jar to release any air bubbles. Cover tightly and refrigerate. Allow to pickle overnight and enjoy anytime. Use a clean spoon everytime to take the pickle out. It can be refrigerated upto 2 months. Follow @mortar.aur.pestle #quickpickle #quickrecipes #pickles #cucumber #carrot #foodblogger #foodrecipes #pickle #foodporn #foodie #foodstagram #instagood #foodphotography #internationalfoodieschat #bangalore #bangalorefoodies #bangalorediaries #bangaloreblogger #food #foodgasm #foodpics #easyrecipes #recipes #vinegar

Bangalore, India
Featuring the humble Muri Ghonto... 

It's fragrant short grain rice i.e. gobindobhog cooked with spices, potato and the main component --- Fish Head, to make this delectable dish... 

It's really one of my favourites to go back to....

Recipe coming soon ๐Ÿ”œ๐Ÿ”œ๐Ÿ”œ

Follow @mortar.aur.pestle โค๏ธ๐Ÿ˜Š

Featuring the humble Muri Ghonto... It's fragrant short grain rice i.e. gobindobhog cooked with spices, potato and the main component --- Fish Head, to make this delectable dish... It's really one of my favourites to go back to.... Recipe coming soon ๐Ÿ”œ๐Ÿ”œ๐Ÿ”œ Follow @mortar.aur.pestle โค๏ธ๐Ÿ˜Š #murighonto #fishhead #rice #bengalicuisine #bengal #dishofbengal #dishoftheday #regional #indianfood #tasty #easyrecipes #spicyfood #spice #fishlover #pescatarian #internationalfoodchat #foodporn #foodblogger #bangalore #bangalorefoodies #homemade #foodstagram #foodie #internationalfoodieschat #mortaraurpestle #foodphotography #Friday #fridayvibes

 
Bangalore, India
Mutton Curry...

It's rich and decadent...

Ingredients:

1kg mutton shoulder cut
1 cup thick curd/yogurt
2 tbsp ginger garlic paste
2 TSP Red chilli powder
2 large onions, sliced
1 tomato, chopped
2-3 green chillies, chopped
1 TSP Salt
1 TSP turmeric powder

Marinate in the fridge for 2 hours or more. Preferably overnight.

In a heavy bottom pan add 2tbsp of Ghee and 2 tbsp of Mustard oil.
Temper it with red chilli, bay leaf, Cardamom, cinnamon, whole black peppercorns and cloves. 
Let it splutter for 30seconds and go in with the marinated mutton.

Do make sure, the mutton has come back to room temperature.

Mix well. Cook on high for 5 minutes. When the meat Browns and starts to release some water, 
Add a glass of water. turn the heat to low, cover and cook for 2 hours.
Stir every 10-15 mins. 

Add water as per your gravy requirements.

Check for Salt. If it's salty, ** you can add half a cup of milk to the dish and keep cooking. This will reduce the salt.

After 2 hours, the meat should be falling of the bones and all the delicious fat will be swimming on top. 

Add in chopped coriander, 1tsp garam masala powder . Give it a good stir and devour ๐Ÿ˜๐Ÿ˜๐Ÿ˜

Follow @mortar.aur.pestle ๐Ÿฅ‚๐Ÿฅ‚๐Ÿฅ‚

Mutton Curry... It's rich and decadent... Ingredients: 1kg mutton shoulder cut 1 cup thick curd/yogurt 2 tbsp ginger garlic paste 2 TSP Red chilli powder 2 large onions, sliced 1 tomato, chopped 2-3 green chillies, chopped 1 TSP Salt 1 TSP turmeric powder Marinate in the fridge for 2 hours or more. Preferably overnight. In a heavy bottom pan add 2tbsp of Ghee and 2 tbsp of Mustard oil. Temper it with red chilli, bay leaf, Cardamom, cinnamon, whole black peppercorns and cloves. Let it splutter for 30seconds and go in with the marinated mutton. Do make sure, the mutton has come back to room temperature. Mix well. Cook on high for 5 minutes. When the meat Browns and starts to release some water, Add a glass of water. turn the heat to low, cover and cook for 2 hours. Stir every 10-15 mins. Add water as per your gravy requirements. Check for Salt. If it's salty, ** you can add half a cup of milk to the dish and keep cooking. This will reduce the salt. After 2 hours, the meat should be falling of the bones and all the delicious fat will be swimming on top. Add in chopped coriander, 1tsp garam masala powder . Give it a good stir and devour ๐Ÿ˜๐Ÿ˜๐Ÿ˜ Follow @mortar.aur.pestle ๐Ÿฅ‚๐Ÿฅ‚๐Ÿฅ‚ #muttoncurry #mutton #lamb #meatymonday #meatlover #muttonrecipes #indianfood #curry #currygoat #nonveg #meatandpotatoes #easyrecipes #foodporn #foodblogger #bangalore #bangalorefoodies #india #foodstagram #MondayMotivation #MotivationMonday #food #spicy #spicyfood

Bangalore, India
Mutton Chapli Kebab...
And spicy tangy fresh salad....

Our version of Meat and Veg ๐Ÿ˜‰๐Ÿค—

Recipe coming soon...

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Mutton Chapli Kebab... And spicy tangy fresh salad.... Our version of Meat and Veg ๐Ÿ˜‰๐Ÿค— Recipe coming soon... Follow @mortar.aur.pestle Like --- Share --- Save ๐Ÿ˜Š๐Ÿ˜ #mutton #lamb #chaplikebab #chaplikabab #kebab #kabab #meatlover #spice #foodporn #foodblogger #foodstagram #foodie #bangalorefoodies #bangalore #lockdown #lockdownkitchen #meatandvegetables #stayhomestaysafe #breakthechain #tasty #love #dishoftheday #onmyplate #sunday #sundayvibes #mortaraurpestle #easyrecipes #delicious #kitchenstories

Bangalore, India
Tel Begun - authentic bengali dish with the simplest of ingredients...

It's rich and delicious... You'll never think about Eggplant/brinjal/aubergine the same way again ...

Give it a try....

Ingredients; 

2 large eggplants cut into 1*3 inch strips

1 teaspoon of all dry ingredients;
- Aniseed /Saunf / Mouri
- ginger paste
- coriander powder
- chilli powder
- salt
- sugar
- turmeric powder

3 Green chillies
3 dried red chillies
3 dried bay leaf
2 pods of Cardamom
1 tbsp of raisins
Chopped coriander leaves

5tbsp of Mustard Oil

For marinating the eggplant 1 TSP Salt and turmeric.... 

Process: 
Fry the eggplant on medium high flame till they are evenly coloured on all sides. Do not over crowd the pan. Do it in batches if required. Keep aside on a plate/bowl lined with kitchen towel. To absorb any excess oil

Lower the heat to minimum and In the same pan, add Aniseed, bay leaf, green chillies, red chillies and cardamom. Temper the oil for a minute or two.

Add in all the spices now. At the lowest heat, cook the spices out for 4-5 minutes. Stirring continuously and making sure they don't burn.
Add in the soaked raisins now.

Now add 200ml water, i.e a glass of it and let it boil. You can turn the heat up for this. Let it boil and reduce a little.

Add the fried eggplants in and stir very carefully. You do not want to break the pieces. You could also shake the pan instead.

Check for Salt and heat.
Add more green chillies or salt if needed. 
Add in the coriander leaves and shake the pan. 

Serve hot or serve the next day.... 

Enjoy with Rice/ Roti....

Follow @mortar.aur.pestle 

Like Share Save ...๐Ÿฅ‚๐Ÿฅณ

Tel Begun - authentic bengali dish with the simplest of ingredients... It's rich and delicious... You'll never think about Eggplant/brinjal/aubergine the same way again ... Give it a try.... Ingredients; 2 large eggplants cut into 1*3 inch strips 1 teaspoon of all dry ingredients; - Aniseed /Saunf / Mouri - ginger paste - coriander powder - chilli powder - salt - sugar - turmeric powder 3 Green chillies 3 dried red chillies 3 dried bay leaf 2 pods of Cardamom 1 tbsp of raisins Chopped coriander leaves 5tbsp of Mustard Oil For marinating the eggplant 1 TSP Salt and turmeric.... Process: Fry the eggplant on medium high flame till they are evenly coloured on all sides. Do not over crowd the pan. Do it in batches if required. Keep aside on a plate/bowl lined with kitchen towel. To absorb any excess oil Lower the heat to minimum and In the same pan, add Aniseed, bay leaf, green chillies, red chillies and cardamom. Temper the oil for a minute or two. Add in all the spices now. At the lowest heat, cook the spices out for 4-5 minutes. Stirring continuously and making sure they don't burn. Add in the soaked raisins now. Now add 200ml water, i.e a glass of it and let it boil. You can turn the heat up for this. Let it boil and reduce a little. Add the fried eggplants in and stir very carefully. You do not want to break the pieces. You could also shake the pan instead. Check for Salt and heat. Add more green chillies or salt if needed. Add in the coriander leaves and shake the pan. Serve hot or serve the next day.... Enjoy with Rice/ Roti.... Follow @mortar.aur.pestle Like Share Save ...๐Ÿฅ‚๐Ÿฅณ #foodporn #bengalicuisine #bong #vegan #vegetarian #veganfood #rich #authentic #foodblogger #foodie #bangalorefoodies #bangalore #mortaraurpestle #homemade #stayhomestaysafe #saturday #lunch #dinner #easyrecipes #followforfollowback #love #tasty #foodstagram

 
Tel Begun - authentic bengali dish with the simplest of ingredients...

It's rich and delicious... You'll never think about Eggplant/brinjal/aubergine the same way again ...

Give it a try....

Ingredients; 

2 large eggplants cut into 1*3 inch strips

1 teaspoon of all dry ingredients;
- Aniseed /Saunf / Mouri
- ginger paste
- coriander powder
- chilli powder
- salt
- sugar
- turmeric powder

3 Green chillies
3 dried red chillies
3 dried bay leaf
2 pods of Cardamom
1 tbsp of raisins
Chopped coriander leaves

5tbsp of Mustard Oil

For marinating the eggplant 1 TSP Salt and turmeric.... 

Process: 
Fry the eggplant on medium high flame till they are evenly coloured on all sides. Do not over crowd the pan. Do it in batches if required. Keep aside on a plate/bowl lined with kitchen towel. To absorb any excess oil

Lower the heat to minimum and In the same pan, add Aniseed, bay leaf, green chillies, red chillies and cardamom. Temper the oil for a minute or two.

Add in all the spices now. At the lowest heat, cook the spices out for 4-5 minutes. Stirring continuously and making sure they don't burn.
Add in the soaked raisins now.

Now add 200ml water, i.e a glass of it and let it boil. You can turn the heat up for this. Let it boil and reduce a little.

Add the fried eggplants in and stir very carefully. You do not want to break the pieces. You could also shake the pan instead.

Check for Salt and heat.
Add more green chillies or salt if needed. 
Add in the coriander leaves and shake the pan. 

Serve hot or serve the next day.... 

Enjoy with Rice/ Roti....

Follow @mortar.aur.pestle 

Like Share Save ...๐Ÿฅ‚๐Ÿฅณ๐Ÿฅณ

Tel Begun - authentic bengali dish with the simplest of ingredients... It's rich and delicious... You'll never think about Eggplant/brinjal/aubergine the same way again ... Give it a try.... Ingredients; 2 large eggplants cut into 1*3 inch strips 1 teaspoon of all dry ingredients; - Aniseed /Saunf / Mouri - ginger paste - coriander powder - chilli powder - salt - sugar - turmeric powder 3 Green chillies 3 dried red chillies 3 dried bay leaf 2 pods of Cardamom 1 tbsp of raisins Chopped coriander leaves 5tbsp of Mustard Oil For marinating the eggplant 1 TSP Salt and turmeric.... Process: Fry the eggplant on medium high flame till they are evenly coloured on all sides. Do not over crowd the pan. Do it in batches if required. Keep aside on a plate/bowl lined with kitchen towel. To absorb any excess oil Lower the heat to minimum and In the same pan, add Aniseed, bay leaf, green chillies, red chillies and cardamom. Temper the oil for a minute or two. Add in all the spices now. At the lowest heat, cook the spices out for 4-5 minutes. Stirring continuously and making sure they don't burn. Add in the soaked raisins now. Now add 200ml water, i.e a glass of it and let it boil. You can turn the heat up for this. Let it boil and reduce a little. Add the fried eggplants in and stir very carefully. You do not want to break the pieces. You could also shake the pan instead. Check for Salt and heat. Add more green chillies or salt if needed. Add in the coriander leaves and shake the pan. Serve hot or serve the next day.... Enjoy with Rice/ Roti.... Follow @mortar.aur.pestle Like Share Save ...๐Ÿฅ‚๐Ÿฅณ๐Ÿฅณ #reelsinstagram #reelsindia #reels #reelkarofeelkaro #foodreels #foodporn #bengalicuisine #bong #vegan #vegetarian #veganfood #rich #authentic #foodblogger #foodie #bangalorefoodies #bangalore #mortaraurpestle #homemade #stayhomestaysafe #saturday #lunch #dinner #easyrecipes

Bangalore, India
Mango Sheera ๐Ÿฅญ๐Ÿฅญ๐Ÿฅญ

We'll mango season is at its peak and it's really difficult not to incorporate them mangoes into the dishes ๐Ÿ™ˆ๐Ÿ™Š

Ingredients;
1 ripe and sweet mango
1 cup mango puree, simple grind the mango pieces 
1/2 cup Semolina / suji
1/2 cup Clarified butter/ Ghee
1/2 cup sugar
1 cup water
1/4 cup nuts of choice
1/2 TSP Cardamon, crushed
2 tbsp milk and kesar mix, optional. I did not use ๐Ÿ™ˆ

Process;

In a flat pan, add 1 tbsp of ghee and fry the nuts until golden. Keep aside.

Add another tbsp of ghee to the same pan and roast the suji until fragrant and golden. 

Add water and cook on low flame till all the water is absorbed.
Now add the sugar and keep mixing it well. It'll turn into liquid form again.

Add the mango puree and chopped mango in to mix. Add the cardamon.
Add the milk+kesar if using now. Stir and cook till it's mixed thoroughly and the mixture starts to separate from the sides of the pan.

Now add in the remaining ghee and cook until incorporated completely.

Garnish and Serve โค๏ธ

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Mango Sheera ๐Ÿฅญ๐Ÿฅญ๐Ÿฅญ We'll mango season is at its peak and it's really difficult not to incorporate them mangoes into the dishes ๐Ÿ™ˆ๐Ÿ™Š Ingredients; 1 ripe and sweet mango 1 cup mango puree, simple grind the mango pieces 1/2 cup Semolina / suji 1/2 cup Clarified butter/ Ghee 1/2 cup sugar 1 cup water 1/4 cup nuts of choice 1/2 TSP Cardamon, crushed 2 tbsp milk and kesar mix, optional. I did not use ๐Ÿ™ˆ Process; In a flat pan, add 1 tbsp of ghee and fry the nuts until golden. Keep aside. Add another tbsp of ghee to the same pan and roast the suji until fragrant and golden. Add water and cook on low flame till all the water is absorbed. Now add the sugar and keep mixing it well. It'll turn into liquid form again. Add the mango puree and chopped mango in to mix. Add the cardamon. Add the milk+kesar if using now. Stir and cook till it's mixed thoroughly and the mixture starts to separate from the sides of the pan. Now add in the remaining ghee and cook until incorporated completely. Garnish and Serve โค๏ธ Follow @mortar.aur.pestle for more .... Like .... Share .... Save .... Follow ๐Ÿฅ‚๐Ÿคž #mangosheera #mangodessert #dessert #indiandessert #desserts #foodporn #foodrecipes #easyrecipes #sweet #sweettooth #sweettreats #foodblogger #instagood #instagram #mangoseason #summer #homemade #homecooking #homefood #semolinadessert #semolina #stayhome #staysafe #sundayvibes #bangalore #bangalorefoodblogger #bangalorefoodies #nammabengaluru

Bangalore, India
Fried Mullet served on top of Masala Ghee Rice , sauteรฉd mint-peas and Mango Rasam
 ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š

Lockdown lunch scenes at ๐Ÿก

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Fried Mullet served on top of Masala Ghee Rice , sauteรฉd mint-peas and Mango Rasam ๐Ÿ˜Š๐Ÿ˜Š๐Ÿ˜Š Lockdown lunch scenes at ๐Ÿก Follow @mortar.aur.pestle for more .... Like --- Share --- Save ๐Ÿ˜Š #lunch #fishlover #Fish #indianfood #mangorasam #peas #mullet #friedfish #lockdown2021 #bangalorefoodblogger #bangalorefoodies #bangalorediaries #foodporn #darkfoodphotography #darkphotography #foodphotography #foodrecipes #easyrecipes #homemade #stayhome #instagood #instaeats #instafish #instagram #foodblogger #saturday #lunchideas #dinnerideas #mortaraurpestle #foodieinternationalchat

 

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