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September 2018

Mutton Curry

Ingredients: 500 gram Mutton (lamb) 4 tblspn Oil 2 large onion sliced thinly 2 large tomatoes sliced thinly 1 tblspn ginger garlic paste 3 slit green chillies 2 tblpsn Kashmiri chilli powder 2 tblspn coriander powder 2 tsp Garam masala powder salt to taste to taste 3/4 cup Fresh Coconut grated Water as needed Coriander Leaves a handful finely chopped Instructions: Heat oil in a pressure cooker. Add in onions and cook till golden. Once the onion is nice and browned, add in ginger garlic paste and saute for a min or so. Add in tomatoes and green chillies. Cook this till tomatoes cook down and turn mushy. Add in all the spice powders and salt. Mix well with the masala. The masala should be thick and all most like a paste. Now add in mutton and toss well with the masala. Keep tossing till the masala coats the mutton pieces and the mutton gets little dark brown in colour. Now add in very little water, say around a cup. Cover and pressure cook for 4 whistle, simmer the pan for 15 mins. Turn off the heat and let the steam go all by itself. When the mutton is cooking, dry roast the coconut in a dry pan till it is golden brown. Remove it to a blender and make it into a fine puree. Once the mutton is cooked, add the coconut paste in it and simmer for another 10 to 15 mins till oil separates on top. Add in coriander leaves and turn off the heat. Serve with rice or anything you like.

CHICKEN CURRY

INGREDIENTS: 1kg chicken, 4tbs chicken masala 2 onions, chopped or pureed Green chilly 3no 2 tsp. ginger paste 2 tsp. garlic paste 1 tomato Chopped salt to taste Cilantro/coriander leaves 1 tbsp. oil METHOD OF PREPARATION: Heat oil in a saucepan and fry the onions, ginger and garlic, together and cilantro/coriander leaves for five minutes on low heat. Add tomato,4tbs  chicken Masala , chicken, and salt and mix for few minutes then add half cup of lukewarm water and cook on a medium low heat for half an hour, keeping the saucepan covered with a lid.

Quality of Foods

Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, colour, gloss, and consistency), texture, and flavour; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial). Food quality in the United States is enforced by the Food Safety Act 1990. Members of the public complain to trading standards professionals,[specify] who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard. Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies). Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation.