November 29, 2014

Friday with a friend 4th Guest post In Mahaslovelyhome by Gita of gita`s kitchen | Mutton Sambar | Goat meat Recipes | South indian Lamb meat recipes


It`s time for another guest post in Mahaslovelyhome..Today we are going to meet Githa Shankar who is another food blogger...I met her in FB and really her recipes very impressive...She shares completely healthy recipes which are very very useful for diabetic patients..Gita blog recipes are perfectly healthy and low in calories...What else we need more than the good health?? I don`t know about others,but I gives first preference for health..Yes..After facing three surgeries,seviour back pain I understood that health is very Important more than the money and other things..When the minute when I browsed her space "Gita`s Kitchen" really felt very happy and pinged githa...After knowing her caring on health I was impressed and today feeling very happy to introduce her here..Thank you so much Githa for accepting my request and I loved the recipe.Now mutton available in my place..So,definitely will try one day... 



Over to Githa:
FEW LINES FROM GITHA

1.Few words about u/some thing special which we don`t know??

About me, I am simple woman and a mom of two beautiful kids with a big passion for cooking. My blog Gita’s Kitchen is all about healthy recipes, which are ideal especially for type-2 diabetics and help us lead a healthier lifestyle and keeping the blood sugars under control. These days, I am also helping friends with low-carb meal plans on an offline basis.

2. 3 Food photography tips or  3 useful kitchen tips??


Food photography tips:
I usually follow simple rules. I always take my pictures in natural light close to a window or a door, making sure there are no shadows or too much light. I do not use too much props and take my pictures either on a white table or just wooden coffee table.

Kitchen Tips
 (i) One of the things I do with non-vegetarian items is that as soon we buy them and come home, I wash them right away and put them in separate zip-lock bags along with the required marinades. This applies for seafood as well. This is easy for me during the week, especially during the morning rush. I just thaw the bags on the counter top and cook it right away. Also sanitizing the utensils and sinks in done in one go this way for all the non-veg for the week.
 (ii) When cooking dries peas or any beans, I cook a large batch and store the half in zip-lock bags in the freezer. These can be used later for multiple dishes.

3. How to imporove fans n followers for food blog n food bog face book page?


To improve fans and followers in the blog and Facebook page, I post recipes quite often. I also post my recipes in a couple of foodie groups. Share for share is also one good way to increase followers for the blog.

4.How food blog changed ur life?How many recipes your posting in a month approximately and your memorable moments which related to blog??

Starting food blog did change my life a little. It makes me feel good about myself whenever I post a new recipe and gives a sense of accomplishment. I usually post 2 recipes per week. Some of my achievements with my food blog are my recipes getting included in a couple of food apps and in particular the diabetic app by SweetNSpicy. I have also worked as a food and diabetic expert for www.fullmeals.com for a year, which I had quit recently, due to my back pain issues.

5.Finally,tell me few words abt MLH??

I have known Usha for the last couple of months through her lovely blog MLH. I was hooked on to this blog initially through her awesome one-pot balanced rice recipes. Now I am a big fan and follower of MLH and still amazed at her passion for cooking. I am always in awe at her food photos, where so many varieties of dishes are presented in just a single shot. She does this all despite her busy      routine with two little kids. There are many kids-friendly recipes and recipe ideas in this blog, which is very useful for moms like me J

ABOUT THE RECIPE

Elumbu (Lamb or Goat Bones) Sambar
This is my grandma’s signature dish and very close to my heart. That is why I chose this dish for the guest post. Many times during conversations with my foodie friends, I found out that many did not know that such kind of sambar recipe existed and they were doubtful of this combination but trust me on this friends, if you are non-vegetarian lover, you will definitely like this combination. We don’t add meat to the sambar, it is just the bones that are added to enhance the flavor, like adding chicken broth or any other broths to soups. This sambar tastes so good and pairs well with any spicy non-vegetarian dishes like chicken or mutton fry and seafood. We usually make this on days we want something different and light other than the kurmas or spicy gravies.

Ingredients:
  1. Mutton bones, a few. (If mutton bones are not available, you can use a couple of pieces of lamb or goat meat)
  2. Toor dhal, 1 cup, washed.
  3. Small onions, peeled, 1 cup.
  4. Tomatoes, diced, 2.
  5. Curry leaves, a handful.
  6. Garlic cloves, 3.
  7. Vegetables like drumsticks, radishes, turnips etc. diced, 1 cup.
  8. Turmeric powder, a big pinch.
  9. Chili powder, ½ teaspoon.
  10. Sambar powder, ½ teaspoon.
  11. Coriander powder, ½ teaspoon.
  12. Salt, as per taste.
  13. Hing, a pinch.
  14. Tamarind, a small lime-ball size, soaked in water.
  15. Chopped cilantro, for garnishing.
  16. Mustard seeds, ½ teaspoon.
  17. Thalipu vadagam, ¼ teaspoon (optional).

Preparation:

Extract thick juice from the tamarind and keep aside.

 Take the mutton bones in a pressure cooker or pressure pan with just enough water to cover the bones.

Add a pinch of turmeric and salt and cook for 15-20 minutes or higher for up to 6-7 whistles until the bones are cooked and keep aside.

 Similarly take the toor dhal, onions, tomatoes, garlic in a pressure cooker and add enough water to just cover them.

 Add a pinch of turmeric and cook for 15 minutes for up to 5 whistles until the dhal is cooked and soft. Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter.

 Reduce the flame and add 2-1/2 cups of water along with tamarind extract, cooked mutton bones along with the water, and the vegetables. Add the chili powder, sambar powder, coriander powder, curry leaves, and salt and cook for 10-12 minutes.

 Now add the cooked dhal and mix well. Add the hing and some more water to reach the desired consistency and cook for 5 more minutes. Garnish with chopped cilantro and serve hot with rice, idlis, or dosas.


Thank you so much Githa for spending your valuable time to write such a detailed post with notes and answers...The recipe is completey new to me which is very tempting...It`s a beautiful post with so many good words and useful tips..I really enjoyed the whole post and lovely answers...Hope you people enjoyed today`s guest post and wait until next friday to meet another lovely blogger...Interested people,please write in comments..Thank you all...:)



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