Ingredients :
Chicken 400- 500 gms boneless cut into cubes
Red chilli powder 2tsp
Turmeric 1/4 tsp
Garam masala powder 1tsp
Salt to taste.
Vinegar 3Tbsp
Tomato sauce 3Tbsp
Soya sauce 2Tbsp
Red colour
Green chilles slitted 10-15
Curry leaves 10- 15
Oil 3-4Tbsp
Procedure:
Marinate the washed chicken with the red chilly powder, tumeric , salt , garam masala pwd and refriegerate for 1-2 hours. Heat oil in a vessel and add the marinaded chicken to it
Let the chicken cook about 90% and the water get evaporated. Now add the sauces( vinegar, soya, tomato) ,food colour and keep stirring. Finally in a small pan heat 2-4tspn of oil , add green chilles and curry leaves fry for a minute or two and put it on the prepared chicken , serve hot
Khade Masale ka Murg
Ingredients:
chicken -1 cut into small cubes
whole red chillies 12 - 14
Onion - 3 medium chopped
salt 1 tsp water 2 cup
Green chillies 2 chopped
oil 1/2 cup
cinnamon 2 sticks
cloves 6
Ginger chopped 1 tbsp
Garlic chopped 1 tsp
Tomatoes 3 chopped
Black pepper 1/2 tsp
coriander leaves
Chopped 2 tbsp
Procedure:
Add in Oil when oil gets heat up add chopped onion fry for 2 mins till the onions starts changing color now add chicken with whole spice, chopped ginger / garlic, chopped red chillies and water and cook on slow fire till water dries up add chopped tomatoes and green chillies. fry the whole gravy very well, when the chicken is tender add chopped coriander leave
and sprinkle black pepper and put on Dam for 15 minutes on slow flame.
Your Khada Masala murg is ready to eat.
chicken -1 cut into small cubes
whole red chillies 12 - 14
Onion - 3 medium chopped
salt 1 tsp water 2 cup
Green chillies 2 chopped
oil 1/2 cup
cinnamon 2 sticks
cloves 6
Ginger chopped 1 tbsp
Garlic chopped 1 tsp
Tomatoes 3 chopped
Black pepper 1/2 tsp
coriander leaves
Chopped 2 tbsp
Procedure:
Add in Oil when oil gets heat up add chopped onion fry for 2 mins till the onions starts changing color now add chicken with whole spice, chopped ginger / garlic, chopped red chillies and water and cook on slow fire till water dries up add chopped tomatoes and green chillies. fry the whole gravy very well, when the chicken is tender add chopped coriander leave
and sprinkle black pepper and put on Dam for 15 minutes on slow flame.
Your Khada Masala murg is ready to eat.
Chaplli kababs
Ingredients:
Kheema 1/2 kg
Eggs -2(beaten )
Spring onions -3 chopped
Onion- 1 medium chopped
Anardana -1 tsp
Coriander seeds -1 tsp crushed
Tomato - 1 big size chopped
Salt 1 tsp
Green chillies 10
Mint leaves 1/4 bunch
Coriander leaves chopped - 1/2 bunch
Ginger / garlic 1 tsp
Zeera crushed 1tsp
Bajre kaa atta ---- 1/4 cup
Red chilly powder --- 1 tsp
Procedure:
Wash kheema and boil half of the kheema for 10-12 mins and mix with the rest of the kheema. Beat the eggs and keep aside. To the kheema, add the green chillies,coriander leaves, mint leaves , spring onions, onions, ginger / garlic paste mix all to gether now add the beaten eggs and chopped tomatos and mix well . keep a side and let it marinate this for abt 2 hours .
Make big flat kababs and shallow fry on frying pan.
Serve with mint chutney
Kheema 1/2 kg
Eggs -2(beaten )
Spring onions -3 chopped
Onion- 1 medium chopped
Anardana -1 tsp
Coriander seeds -1 tsp crushed
Tomato - 1 big size chopped
Salt 1 tsp
Green chillies 10
Mint leaves 1/4 bunch
Coriander leaves chopped - 1/2 bunch
Ginger / garlic 1 tsp
Zeera crushed 1tsp
Bajre kaa atta ---- 1/4 cup
Red chilly powder --- 1 tsp
Procedure:
Wash kheema and boil half of the kheema for 10-12 mins and mix with the rest of the kheema. Beat the eggs and keep aside. To the kheema, add the green chillies,coriander leaves, mint leaves , spring onions, onions, ginger / garlic paste mix all to gether now add the beaten eggs and chopped tomatos and mix well . keep a side and let it marinate this for abt 2 hours .
Make big flat kababs and shallow fry on frying pan.
Serve with mint chutney
Badami Khorma
Ingredients:
Chicken - 1/2 kg
Onion - 3 chopped
ghee - 1 cup
Almonds- 15- 20
Cardamon (green)- 6-7
Khash khash -2 tsp
Ginger garlic paste -1 tbsp
Salt to taste
Red chilly powder- 2-3 tsp
Tumeric -1/2 tsp
Garam masal - 1tsp
Youghurt - 1 medium bowl
Procedure:
Fry the onions in till golden brown and crush them and keep aside, boil the almonds and remove the cover and grind the khash khash and almond and make the paste of it now heat ghee in a pan and add cardamons to it add ginger garlic paste then add chicken and keep frrying them add salt red chilly pwd , tumeric garam masala, mix them properly and cook them for a while , now blend the youghurt to remove the lumps and mix the youghurt in the cooking chicken and add the almond and khash khash paste to it mix it well and cook for a while after 3-4 mins add the crushed onions to it let it cook till the chicken is tender add little water if required , serve hot with the garnish with almond and ginger threads.
Chicken - 1/2 kg
Onion - 3 chopped
ghee - 1 cup
Almonds- 15- 20
Cardamon (green)- 6-7
Khash khash -2 tsp
Ginger garlic paste -1 tbsp
Salt to taste
Red chilly powder- 2-3 tsp
Tumeric -1/2 tsp
Garam masal - 1tsp
Youghurt - 1 medium bowl
Procedure:
Fry the onions in till golden brown and crush them and keep aside, boil the almonds and remove the cover and grind the khash khash and almond and make the paste of it now heat ghee in a pan and add cardamons to it add ginger garlic paste then add chicken and keep frrying them add salt red chilly pwd , tumeric garam masala, mix them properly and cook them for a while , now blend the youghurt to remove the lumps and mix the youghurt in the cooking chicken and add the almond and khash khash paste to it mix it well and cook for a while after 3-4 mins add the crushed onions to it let it cook till the chicken is tender add little water if required , serve hot with the garnish with almond and ginger threads.
Kheema pulao
Ingredients:
kheema 400gms
Basmati rice- 500 gm soaked for 30 mins in water
Onion - 2 big fined sliced and fried
Tomato - 1 big
cinnamon stick- 2
Cardamom pods -6
Shah zeera - 1 tsp
Ginger garlic paster 1 1/2 tbsp
Red chilly powder- 2 tbsp
salt to taste
Tumeric - 1/2 tsp
whole masoor daal - 3/4 cup
yogurt-1 cup
coriander- 1/2 cup chopped
mint leaves 1/2 cup
Green chillis 2-3
Peppercorns -5-6
Procedure:
wash and soak the rice and whole red lentil for at least an hour seperatly in diff containers .
Finely slice the onion and fry till golden drain it on a paper towel and crush it well
take a blender and blend ginger/garlic paste, shah zeera,cardamom,cinnamon,tomato. keep aside.
wash the kheema well and in a saucepan heat oil,when its sufficiently hot,put the blended mixture,fry for sometime,then put chilly powder,salt,tumeric ,then put the soaked lentils, then fry it for some time,then put the fried and crushed onion to it fry for sometime then put kheema and fry the kheema well then add yoghurt and mix well.cook till the water evaporates put coriander cover and cook till all the water evaporates,
In another thick bottom saucepan, put about 15 cups of water,to it add mint leaves,green chillies,cinnamon,cardamom,peppercorns and salt, cover the saucepan with a lid.when the water starts boiling put the soaked rice to the boiling water.cook the rice till it is 3/4 done drain the rest of the water.Now,transfer half of the rice in to cooking pan where you want to give damm then layer the kheema over the rice in the pan, then again layer the remaining rice over the kheema layer.Now put blobs of ghee on the rice layer,cover it it tight with the lid put it on high heat for about2 mins,then lower the flame and cook til vapours ooze out of the lid,turn off the flame and let it stand for about10 mins, mix the layers well garnish with the fried onions and serve hot with raitha , mirchi ka salan or bagare baigan.
kheema 400gms
Basmati rice- 500 gm soaked for 30 mins in water
Onion - 2 big fined sliced and fried
Tomato - 1 big
cinnamon stick- 2
Cardamom pods -6
Shah zeera - 1 tsp
Ginger garlic paster 1 1/2 tbsp
Red chilly powder- 2 tbsp
salt to taste
Tumeric - 1/2 tsp
whole masoor daal - 3/4 cup
yogurt-1 cup
coriander- 1/2 cup chopped
mint leaves 1/2 cup
Green chillis 2-3
Peppercorns -5-6
Procedure:
wash and soak the rice and whole red lentil for at least an hour seperatly in diff containers .
Finely slice the onion and fry till golden drain it on a paper towel and crush it well
take a blender and blend ginger/garlic paste, shah zeera,cardamom,cinnamon,tomato. keep aside.
wash the kheema well and in a saucepan heat oil,when its sufficiently hot,put the blended mixture,fry for sometime,then put chilly powder,salt,tumeric ,then put the soaked lentils, then fry it for some time,then put the fried and crushed onion to it fry for sometime then put kheema and fry the kheema well then add yoghurt and mix well.cook till the water evaporates put coriander cover and cook till all the water evaporates,
In another thick bottom saucepan, put about 15 cups of water,to it add mint leaves,green chillies,cinnamon,cardamom,peppercorns and salt, cover the saucepan with a lid.when the water starts boiling put the soaked rice to the boiling water.cook the rice till it is 3/4 done drain the rest of the water.Now,transfer half of the rice in to cooking pan where you want to give damm then layer the kheema over the rice in the pan, then again layer the remaining rice over the kheema layer.Now put blobs of ghee on the rice layer,cover it it tight with the lid put it on high heat for about2 mins,then lower the flame and cook til vapours ooze out of the lid,turn off the flame and let it stand for about10 mins, mix the layers well garnish with the fried onions and serve hot with raitha , mirchi ka salan or bagare baigan.
Mirchi Ka Salan
Ingredients:
Sesame(Tilh) -50 gms
Peanuts - 50 gms
coconut powder -50 gms
Big mirchi: 1/4 kg
Onion-2-3 big thin slices
Ginger garlic paste -2 tsp
Red chilli powder- 1 tsp
Tumeric-1/4 tsp
salt to taste
Dhanya powder-1 tsp
Zeera powder-1 tsp
Oil -1 cup
cumin 1 tsp
mustard 1/2 tsp
methi seeds 1/8 tsp
kalonji- 1 tsp
tamarind- around1/2 cup pulp ,you can increase or reduce the quantity as per your taste
curry leaves 2
Corainder -1/2 cup chopped
Procedure:-
Slit and take out the seeds of the chillies then Heat oil in a wok and half fry the chillies take it out and keep aside
Cut the onion into thin slices and fry in oil till it gets slight golden brown in color, take it out and keep aside ,in dry frying pan roast sesame, peanuts,coconut powder care full with cocomut pwd it gets burnt quickly and grind sesame,coconut, peanuts in a mixer, also grind the fried onions Now in a pot heat oil,you can use up the oil that you used to fry onion and chillies, when the oil is hot enough, put cumin,mustard, methi seeds, kalonji seeds when it you see the change of color for cumin sees put the grounded masala(coconut,peanut,sesame,onion paste), ginger garlic paste,haldi, chilly powder, salt, and fry for this you need more oil because the masala will stick keep stirring masala well, you can see the color will change to goldenish color and and oil begins too ooze from the sides of the gravy , you have keep stirring it beacuse if it is not done properly you well get raw flavor of coconut and peanut ,so fry well now squeeze the tamarind pulp and put the juice in the ccoking masala , then put the curry leaves and chopped oriander it starts boiling put dhanya powder, zeera powder, and the fried chillies .cover the pot and cook on low flame stirring frequently till the gravy thickens and the oil separates.
Sesame(Tilh) -50 gms
Peanuts - 50 gms
coconut powder -50 gms
Big mirchi: 1/4 kg
Onion-2-3 big thin slices
Ginger garlic paste -2 tsp
Red chilli powder- 1 tsp
Tumeric-1/4 tsp
salt to taste
Dhanya powder-1 tsp
Zeera powder-1 tsp
Oil -1 cup
cumin 1 tsp
mustard 1/2 tsp
methi seeds 1/8 tsp
kalonji- 1 tsp
tamarind- around1/2 cup pulp ,you can increase or reduce the quantity as per your taste
curry leaves 2
Corainder -1/2 cup chopped
Procedure:-
Slit and take out the seeds of the chillies then Heat oil in a wok and half fry the chillies take it out and keep aside
Cut the onion into thin slices and fry in oil till it gets slight golden brown in color, take it out and keep aside ,in dry frying pan roast sesame, peanuts,coconut powder care full with cocomut pwd it gets burnt quickly and grind sesame,coconut, peanuts in a mixer, also grind the fried onions Now in a pot heat oil,you can use up the oil that you used to fry onion and chillies, when the oil is hot enough, put cumin,mustard, methi seeds, kalonji seeds when it you see the change of color for cumin sees put the grounded masala(coconut,peanut,sesame,onion paste), ginger garlic paste,haldi, chilly powder, salt, and fry for this you need more oil because the masala will stick keep stirring masala well, you can see the color will change to goldenish color and and oil begins too ooze from the sides of the gravy , you have keep stirring it beacuse if it is not done properly you well get raw flavor of coconut and peanut ,so fry well now squeeze the tamarind pulp and put the juice in the ccoking masala , then put the curry leaves and chopped oriander it starts boiling put dhanya powder, zeera powder, and the fried chillies .cover the pot and cook on low flame stirring frequently till the gravy thickens and the oil separates.
Creamy Almond Chicken
Ingredients:
Chicken Breast bone less– 500 gms
Ginger-Garlic paste – 1 tbsp
Salt – to taste
Red chilli powder – 1 1/2 tsp
Almonds – 1/2 cup
Oil – 3 tbsp
Cumin seeds – 1 tsp
Garam Masala – 1 tsp
Cream – 1 cup
Procedure:
Wash and cut the chicken breasts into 2 cm
Mix the chicken pieces with ginger-garlic paste, salt and red chilli powder. Let it marinate for about 1-3 hours at room temperature.
Add 1/2 cup water to almonds and grind it to a smooth paste.
Pour oil in a heavy bottomed pan at medium heat. Once the oil gets warm, add zeera and let it splutter.Lower the heat and add the marinated chicken with all its juices. Stir well and let it cook for 5 minutes.
Add a cup of water to it and let the chicken cook, covered, till it is tender. Keep stirring it occasionally. You can add more water if the gravy dries up before the chicken gets soft.
Add the almond paste and cream and mix it well. Adjust the salt and red chilli powder according to tastes. Cover and let it cook, stirring only to avoid it getting stuck to the bottom of the pan. Serve it hot.
Chicken Breast bone less– 500 gms
Ginger-Garlic paste – 1 tbsp
Salt – to taste
Red chilli powder – 1 1/2 tsp
Almonds – 1/2 cup
Oil – 3 tbsp
Cumin seeds – 1 tsp
Garam Masala – 1 tsp
Cream – 1 cup
Procedure:
Wash and cut the chicken breasts into 2 cm
Mix the chicken pieces with ginger-garlic paste, salt and red chilli powder. Let it marinate for about 1-3 hours at room temperature.
Add 1/2 cup water to almonds and grind it to a smooth paste.
Pour oil in a heavy bottomed pan at medium heat. Once the oil gets warm, add zeera and let it splutter.Lower the heat and add the marinated chicken with all its juices. Stir well and let it cook for 5 minutes.
Add a cup of water to it and let the chicken cook, covered, till it is tender. Keep stirring it occasionally. You can add more water if the gravy dries up before the chicken gets soft.
Add the almond paste and cream and mix it well. Adjust the salt and red chilli powder according to tastes. Cover and let it cook, stirring only to avoid it getting stuck to the bottom of the pan. Serve it hot.
Saffron creamy chicken
Ingredients:
Oil – 2 tbsp
Ginger garlic paste – 2 tbsp
Long green chillies – 4, each cut into two
Fried crisp onions – 1/2 cup
Chicken with bone –1000gms, cut into pieces
Salt to taste
Yogurt– 1/2 cup, lightly whipped
Red chilli powder – 2 tsp
Turmeric – 1/2 tsp
cream – 1/2 cup
Cardamom powder – 1/2 tsp
Saffron threads – 2 pinch
Almonds – 1 tbsp
Procedure:
Wash the chicken and pat dry. Keep aside.
In a pan at medium high heat, pour in oil and as soon as it warms up, add the ginger-garlic paste and fry for a few seconds. Add the green chillies and fried onions. Mix well. Add the chicken pieces and salt and fry around 5-8 minutes. Pour in yogurt, red chilli powder and turmeric. Stir gently to mix and close the lid. Let cook for 5 minutes. Pour in cream and gently mix well. Cover the lid and let cook for 8-10 minutes. Add the cardmon pwd and saffron and mix well. Let cook uncovered for a further 10 minutes.
garnish with sliced almonds and pinch of saffron
Oil – 2 tbsp
Ginger garlic paste – 2 tbsp
Long green chillies – 4, each cut into two
Fried crisp onions – 1/2 cup
Chicken with bone –1000gms, cut into pieces
Salt to taste
Yogurt– 1/2 cup, lightly whipped
Red chilli powder – 2 tsp
Turmeric – 1/2 tsp
cream – 1/2 cup
Cardamom powder – 1/2 tsp
Saffron threads – 2 pinch
Almonds – 1 tbsp
Procedure:
Wash the chicken and pat dry. Keep aside.
In a pan at medium high heat, pour in oil and as soon as it warms up, add the ginger-garlic paste and fry for a few seconds. Add the green chillies and fried onions. Mix well. Add the chicken pieces and salt and fry around 5-8 minutes. Pour in yogurt, red chilli powder and turmeric. Stir gently to mix and close the lid. Let cook for 5 minutes. Pour in cream and gently mix well. Cover the lid and let cook for 8-10 minutes. Add the cardmon pwd and saffron and mix well. Let cook uncovered for a further 10 minutes.
garnish with sliced almonds and pinch of saffron
Pudina ka murg ( Mint chicken)
Ingredients:
Chicken-small boneless cubes – 1 kg
Oil - 2 tbsp
Ghee - 2 tbsp
Bay leaf – 1
Cinnamon – 2, 1-inch sticks
Cloves – 3
Green Cardamoms – 4
Onions-grated – 1 cup
Ginger-Garlic Paste – 1 tbsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Salt – to taste
Almond paste – 100gms
Heavy/Light Cream – 120 ml
Green chillies – 6
Mint leaves - 3 tbsp
Procedure:
Heat the oil and ghee in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle.
Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture.
Add the chicken, stir and cook over medium heat for 10-15 minutes.
Add cream, slit green chillies, Sprinkle with fresh mint leaves, cover and seal lid tightly . Let the chicken simmer for 5-6 minutes on a very low heat.Garnish with coriander serve warm
Chicken-small boneless cubes – 1 kg
Oil - 2 tbsp
Ghee - 2 tbsp
Bay leaf – 1
Cinnamon – 2, 1-inch sticks
Cloves – 3
Green Cardamoms – 4
Onions-grated – 1 cup
Ginger-Garlic Paste – 1 tbsp
Turmeric powder – 1 tsp
Red chilli powder – 2 tsp
Salt – to taste
Almond paste – 100gms
Heavy/Light Cream – 120 ml
Green chillies – 6
Mint leaves - 3 tbsp
Procedure:
Heat the oil and ghee in a pan. Add bay leaf, cinnamon, cloves and cardamoms and saute over medium heat until they begin to cracle.
Add the onions and saute for a few minutes. Add ginger and garlic pastes, turmeric, red chilli powder, salt and almond paste and cook over medium heat for 5-10 minutes until the oil seperates from the mixture.
Add the chicken, stir and cook over medium heat for 10-15 minutes.
Add cream, slit green chillies, Sprinkle with fresh mint leaves, cover and seal lid tightly . Let the chicken simmer for 5-6 minutes on a very low heat.Garnish with coriander serve warm
Damm ka Kheema
Ingredients:
Mutton Mince (kheema ) -500gms
Onion 2 medium finely sliced
Ginger garlic paste 2 tbsp
salt to taste
Red chilly powder 1 1/2 tsp
Tumeric 1/8 tsp
yogurt 1 cup
garam masala 1 tsp
oil
Proceedure:
Mix kheeema,ginger garlic paste,garam masala, chilly powder,haldi, yogurt,salt...mix it well and let it marinate for about an hour or two
Deep fry the onions till they turn golden brown, then drain and spread the fried onions on a paper towel, so that it gets crisp now using hand, crush the crisp fried onion, Heat oil in heavy bottom pan when the oil is hot,put the marinated kheema and the crushed onion,and fry it really well(bhoono),Cover it at once with a tight fitting lid and put aside for 20-25 minutes on slow flame for damm.
Mutton Mince (kheema ) -500gms
Onion 2 medium finely sliced
Ginger garlic paste 2 tbsp
salt to taste
Red chilly powder 1 1/2 tsp
Tumeric 1/8 tsp
yogurt 1 cup
garam masala 1 tsp
oil
Proceedure:
Mix kheeema,ginger garlic paste,garam masala, chilly powder,haldi, yogurt,salt...mix it well and let it marinate for about an hour or two
Deep fry the onions till they turn golden brown, then drain and spread the fried onions on a paper towel, so that it gets crisp now using hand, crush the crisp fried onion, Heat oil in heavy bottom pan when the oil is hot,put the marinated kheema and the crushed onion,and fry it really well(bhoono),Cover it at once with a tight fitting lid and put aside for 20-25 minutes on slow flame for damm.
Umm Ali
This is a famous delicious traditional Egyptian dessert which i learnt from my freind chef khaldoon from lebanon
Ingredients:
Puff Pastry -250g
1/2 cup raisins
1/2 cup chooped Almonds
1/2 cup pistachios
1/2 cup pine nuts
½ cup sugar
condensed milk - 10- 20 ml
1 teaspoon vanilla extract
3 cups whole milk
1 cup heavy cream ( can use whipping cream)
Procedure:
Preheat the oven to 180 degree.
Lightly butter the baking dish and place the puff pastry sheets in the oven for around 15 minutes until golden brown. Remove from the oven and let cool so you can handle them with your hands. Break the puff pastry into small squares and arrange half the pastry in the buttered baking dish sprinkle with raisons and chopped nuts. Do the same for the remaining half and set aside.
Bring the milk and sugar to a boil, whisking occasionally. Whisk in the condensd milk and vanilla extract. Pour the mixture over the puff pastry. making sure everything is covered.
Top with heavy cream and bake for 20 - 25 minutes until the top is golden brown.
Remove from oven and let sit for 10 minutes,garnish with chopped nuts. Serve warm
Ingredients:
Puff Pastry -250g
1/2 cup raisins
1/2 cup chooped Almonds
1/2 cup pistachios
1/2 cup pine nuts
½ cup sugar
condensed milk - 10- 20 ml
1 teaspoon vanilla extract
3 cups whole milk
1 cup heavy cream ( can use whipping cream)
Procedure:
Preheat the oven to 180 degree.
Lightly butter the baking dish and place the puff pastry sheets in the oven for around 15 minutes until golden brown. Remove from the oven and let cool so you can handle them with your hands. Break the puff pastry into small squares and arrange half the pastry in the buttered baking dish sprinkle with raisons and chopped nuts. Do the same for the remaining half and set aside.
Bring the milk and sugar to a boil, whisking occasionally. Whisk in the condensd milk and vanilla extract. Pour the mixture over the puff pastry. making sure everything is covered.
Top with heavy cream and bake for 20 - 25 minutes until the top is golden brown.
Remove from oven and let sit for 10 minutes,garnish with chopped nuts. Serve warm
Rogan Josh
Ingredients:
Mutton- 800gm cut into 1-1/2 inch pieces
Ghee- 1/2 cup
Asafoedtida - 1-1/4 tbsp
shah zeera- 1 tbsp
Cinnamon sticks -2
cloves -6-8
Rattan Jog- 4-6
Black peppercorn - 5-6
kashmiri mirch - 1 tbsp
salt to taste
onion - 4-5 big around 250 gms sliced dinely
yoghurt - 200 ml
corainder - 2 tbsp chopped
Procedure:
In a bowl , mix mutton , yoghurt ans salt then keep aside.
In a Heavy bottom pan heat ghee add shah zeera, cinnamon sticks , cloves cardmon, asafoetida ,when it begins to crackel add onions and fry till golden brown add ginger garlic paste and fry for couple of minutes now add chilli powder and rattan jog and fry till oil appers on the sid eof the pan now add marinated lam and saute' until the meat is browned reduce the heat and add water and salt , cover and cook till the meat is tender and the gravy is thick in consistency. Garnish with chopped coriander and serve
Rattan jog is a type of bark which gives the dish a natural rich red food color .
Mutton- 800gm cut into 1-1/2 inch pieces
Ghee- 1/2 cup
Asafoedtida - 1-1/4 tbsp
shah zeera- 1 tbsp
Cinnamon sticks -2
cloves -6-8
Rattan Jog- 4-6
Black peppercorn - 5-6
kashmiri mirch - 1 tbsp
salt to taste
onion - 4-5 big around 250 gms sliced dinely
yoghurt - 200 ml
corainder - 2 tbsp chopped
Procedure:
In a bowl , mix mutton , yoghurt ans salt then keep aside.
In a Heavy bottom pan heat ghee add shah zeera, cinnamon sticks , cloves cardmon, asafoetida ,when it begins to crackel add onions and fry till golden brown add ginger garlic paste and fry for couple of minutes now add chilli powder and rattan jog and fry till oil appers on the sid eof the pan now add marinated lam and saute' until the meat is browned reduce the heat and add water and salt , cover and cook till the meat is tender and the gravy is thick in consistency. Garnish with chopped coriander and serve
Rattan jog is a type of bark which gives the dish a natural rich red food color .
Baghare Baingan
Ingredients:
Eggplants/Baingan – 6 small size purple in color
Onion – 2, large, sliced
Sesame seeds (Tillh) – 1 1/2 tbsp
Poppy seeds/Khas-Khas – 1 tbsp
Peanuts– 1/2 cup
Coriander seeds – 1 tbsp
Turmeric – 1/2 tsp
Coconut cream or coconut pwd – 2 tbsp
Ginger Garlic paste – 1 tbsp
Jaggery/Gud – 30 gms
Red chilli powder – 1/2 tsp
Green chillies – 6-8
Salt – to taste
Cumin seeds – 1 tbsp
Nigella seeds/Kalonji – 1 tsp
Black Mustard seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Tamarind concentrate – 2 to 3 tbsp
Oil
Fresh coriander - 2 tbsp chopped
Procedure:
Wash the Baingan and make four perpendicular cuts from the base , taking care the stem end is intact. Soak them in a bowl of cold water with 1tbsp salt to prevent discoloration. Keep aside till you prepare the other mixture
In a non-stick frying pan on medium-high heat. As soon as it warms up add the sliced onion. Roast them for about 10-12 minutes or until slightly browned stirring continuously . Remove the onions in a plate to cool.
In the same pan, add the sesame seeds, poppy seeds, coriander seeds. and peanuts. Roast them evenly until they turn a shade darker and release aroma. Keep aside to cool. Grind them in a spice grinder to a very fine powder.
Put the roasted onions, ground spices, turmeric, coconut , ginger-garlic paste, jaggery, red chilli powder, green chillies, and salt in a food processor or a blender and blend to a smooth paste.
Drain the baingan and use some blended mixture and fill into the cuts of the baigan. In a wide non-stick saucepan, pour about 2 tbsp oil and shallow fry, stirring frequently, covering with a lid in between, for about 10-15 minutes until they are tender. Gently remove them in a platter and keep aside.
In the same saucepan at medium heat, pour about 1/4 cup oil and as soon as it warms up, add cumin seeds, dried red chillies, fenugreek, kalonji and mustard seeds and curry leaves. As they start to splutter, lower the heat and immediately pour the earlier prepared blended smooth paste of onions and spices and cover the lid for a minute so that the aroma of bagar should mix with the mixture
Open the lid and mix it all. Let it cook uncovered for around 8-10 minutes adding a few drops of water if needed, until oil separates from the mixture. Keep stirring it occasionally add the fried eggplants and half cup hot water
when the baingan appear tender, after about 10 minutes add the tamarind concentrate and gently fold it into the curry. Let it cook covered further for about 3 minutes. Transfer to a warm serving dish garnish with fresh coriander.
Eggplants/Baingan – 6 small size purple in color
Onion – 2, large, sliced
Sesame seeds (Tillh) – 1 1/2 tbsp
Poppy seeds/Khas-Khas – 1 tbsp
Peanuts– 1/2 cup
Coriander seeds – 1 tbsp
Turmeric – 1/2 tsp
Coconut cream or coconut pwd – 2 tbsp
Ginger Garlic paste – 1 tbsp
Jaggery/Gud – 30 gms
Red chilli powder – 1/2 tsp
Green chillies – 6-8
Salt – to taste
Cumin seeds – 1 tbsp
Nigella seeds/Kalonji – 1 tsp
Black Mustard seeds – 1 tsp
Fenugreek seeds – 1/4 tsp
Tamarind concentrate – 2 to 3 tbsp
Oil
Fresh coriander - 2 tbsp chopped
Procedure:
Wash the Baingan and make four perpendicular cuts from the base , taking care the stem end is intact. Soak them in a bowl of cold water with 1tbsp salt to prevent discoloration. Keep aside till you prepare the other mixture
In a non-stick frying pan on medium-high heat. As soon as it warms up add the sliced onion. Roast them for about 10-12 minutes or until slightly browned stirring continuously . Remove the onions in a plate to cool.
In the same pan, add the sesame seeds, poppy seeds, coriander seeds. and peanuts. Roast them evenly until they turn a shade darker and release aroma. Keep aside to cool. Grind them in a spice grinder to a very fine powder.
Put the roasted onions, ground spices, turmeric, coconut , ginger-garlic paste, jaggery, red chilli powder, green chillies, and salt in a food processor or a blender and blend to a smooth paste.
Drain the baingan and use some blended mixture and fill into the cuts of the baigan. In a wide non-stick saucepan, pour about 2 tbsp oil and shallow fry, stirring frequently, covering with a lid in between, for about 10-15 minutes until they are tender. Gently remove them in a platter and keep aside.
In the same saucepan at medium heat, pour about 1/4 cup oil and as soon as it warms up, add cumin seeds, dried red chillies, fenugreek, kalonji and mustard seeds and curry leaves. As they start to splutter, lower the heat and immediately pour the earlier prepared blended smooth paste of onions and spices and cover the lid for a minute so that the aroma of bagar should mix with the mixture
Open the lid and mix it all. Let it cook uncovered for around 8-10 minutes adding a few drops of water if needed, until oil separates from the mixture. Keep stirring it occasionally add the fried eggplants and half cup hot water
when the baingan appear tender, after about 10 minutes add the tamarind concentrate and gently fold it into the curry. Let it cook covered further for about 3 minutes. Transfer to a warm serving dish garnish with fresh coriander.
Hyderabadi Damm ki Biryani
Ingredients: 6 People
Lamb meat with bone – 1 kg
Turmeric powder – 1/4 tsp
Thick Yoghurt – 300 ml
Onions – 4 or 5 , medium sized sliced
Fresh Mint leaves – 1 bunch chopped
Fresh oriander– 1 bunch medium chopped
Green chillies – 4-6 small , finely chopped
Red chilli powder – 2 tsp
Salt – to taste 4-5 spoons for boiling rice.
Garam masala powder -1 tsp
Cardamom powder – 1/8 tsp
Lemon juice – 4 tbsp
Basmati Rice – 1 kg (old biryani rice)
Caraway seeds – 1/2 tbsp
Cardamom – 2
Cloves – 2
Cinnamon stick – 2 to 4 small stick
Saffron threads – 2 big pinch
Warmed milk – 1/ cup
Ghee – 1 tbsp
Cilantro – 1/2 cup, loosely packed and finely chopped
Mint leaves – 1/4 cup, loosely
Green chilies paste- 8-9 chillies small
Oil for frying
Procedure:
In a wok, pour in oil and deep fry the sliced onions until evenly golden brown in color, make sure you do not burn them ,remove the fried onions into a platter and spread them out. In a while, they will crisp up as they cool. Reserve the oil in which the onions were fried and let cool.
Add ginger garlic paste to meat ,1 tsp salt ,Raw papaya Paste , green
chilli paste mix well and let it marinate for 1 hr.
In a big mixing bowl, add the marinade ingredients (Thick
Yoghurt ,chopped mint 1 tbsp,chopped coriander 2 tbsp,chopped green chillies
5-6,red chilly pwd 2 tsp,salt 1/2 tsp,garam masala pwd -1 1/2 tsp,cardmon pwd
-1/2 tsp, lemon juice -2 tbsp,) and mix well. Also add about 3/4 quantity of
the fried onions to it, crush them lightly. Add this mixture into the
marinating meat and thoroughly mix using a spoon. Cover and let marinate for 2
hrs.
Pour 1/4 cup of the cooled reserved oil in which the onions
were fried into the marinating mixture. Mix well
In a small bowl, add the warmed milk and soak the saffron
threads in it.
In a large thick walled vessel brush the bottom with solid
ghee and spread the marinating meat with all the marinade in a single layer and
keep ready.
Wash the rice in 3 changes of water and soak it in surplus
fresh cool water for 30 minutes
In a large stockpot, pour in 15 cups of water and add the
caraway seeds, cardamom, cloves and salt 5 tsp (do not forget adding salt).
Cover and bring it to a boil on high. Once the water is boiling, drain the
soaking rice and add it to the boiling water and stir. Cook for just 2-5
minutes and drain the rice immediately
Spread the drained half cooked rice over the marinating meat
in the vessel. Reserve 1 cup of rice. Spread evenly the chopped coriander,
mint, saffron soaking in milk, remaining fried onions and lemon juice. Now,
spread evenly the reserved 1 cup of parboiled rice. Now pour evenly 1/4 cup of
the cooled reserved oil in which the onions were fried. Cover the vessel
properly with aluminium foil or a tight lid so that no steams can escape. You
can also apply dough to seal the lid which is the traditional method.
Cook the assembled biryani in the vessel on stove-top on
high heat for 10-12 minutes, until nice steam has built up ,Immediately slow
the flame and let it cook for 30-40 mins called damm ,when it is done and wait
for 20 mins before mixing the rice with meat, and serve on a large serving
platter. For a special touch, garnish with more fried onions, , toasted/fried
almonds or boiled eggs.
Kaddu Ka Dalcha Ghosth
Ingredients:
Bottle gourd(Kaddu) – 1 approx 1 kg, cut diagonally into diamond shapes
Chana dal– 3 cups
Meat with bones 250grms
oil – 2 tbsp
Cinnamon stick – 2 inch stick
Loung -3-4 no
Dried red chillies – 2
Curry leaves – 10 fresh
Tomato – 2, large finely chopped
Corainder– 1 tbsp
Red chilli powder – 2 tsp
Ginger Galic paste -1 tbsp
Salt to taste
Turmeric – 1/4 tsp
Garam masala powder 2Tspn
Tamarind juice– 2 handfuls(soak in water)
Procedure:
Pressure cook chane ki dal by adding littile tumeric and little salt separately and grind it a semi liquid form(you can use dal ghotni the old ways)
Now heat oil in a cooker,add loung and cinnamon fry for a minute add sliced onions along with green chillies. Fry until light brown and then add ginger-garlic paste and fry till the paste turns golden brown. Add the curry leaves,mutton ,salt,red chilli powder and turmeric powder. Also add the tomatoes . Add about 2 cups water and pressure cook for 12 mins.
Now add kaddu and pressure cook again for 5 minutes(about 3 whistles) ,add the dal paste to it along with Tamarind water. Add coriander leaves and let it boil.
Finally add garam masala powder,some more salt to taste.
Bottle gourd(Kaddu) – 1 approx 1 kg, cut diagonally into diamond shapes
Chana dal– 3 cups
Meat with bones 250grms
oil – 2 tbsp
Cinnamon stick – 2 inch stick
Loung -3-4 no
Dried red chillies – 2
Curry leaves – 10 fresh
Tomato – 2, large finely chopped
Corainder– 1 tbsp
Red chilli powder – 2 tsp
Ginger Galic paste -1 tbsp
Salt to taste
Turmeric – 1/4 tsp
Garam masala powder 2Tspn
Tamarind juice– 2 handfuls(soak in water)
Procedure:
Pressure cook chane ki dal by adding littile tumeric and little salt separately and grind it a semi liquid form(you can use dal ghotni the old ways)
Now heat oil in a cooker,add loung and cinnamon fry for a minute add sliced onions along with green chillies. Fry until light brown and then add ginger-garlic paste and fry till the paste turns golden brown. Add the curry leaves,mutton ,salt,red chilli powder and turmeric powder. Also add the tomatoes . Add about 2 cups water and pressure cook for 12 mins.
Now add kaddu and pressure cook again for 5 minutes(about 3 whistles) ,add the dal paste to it along with Tamarind water. Add coriander leaves and let it boil.
Finally add garam masala powder,some more salt to taste.
Aloo Methi Gosht - Potatoes cooked with meat and fenu greek herb
Ingredients:
Meat – 250 gms
Oil – 2 tbsp
Onion – 1, large
Red chilli powder – 1 1/2 tsp
Tumeric - 1 tsp
Salt to taste
Potatoes – 6, medium sized
fenu greek herb (Methi ki bhaji)– 1 cup chopped
Procedure:
Add oil in the cooker Once warm add sliced onions meat and red chilli powder,tumeric, salt. Let cook for about 5 mins on medium heat. Later add water close the lid and pressure cook until the meat is very tender.
In the same pressure cooker with stock and meat, add diced potatoes and give it a stir. Pressure cook again for about 6-8 minutes or until the potatoes are just done.
Add the chopped methi and let cook for about 5 more minutes.
Done........
Meat – 250 gms
Oil – 2 tbsp
Onion – 1, large
Red chilli powder – 1 1/2 tsp
Tumeric - 1 tsp
Salt to taste
Potatoes – 6, medium sized
fenu greek herb (Methi ki bhaji)– 1 cup chopped
Procedure:
Add oil in the cooker Once warm add sliced onions meat and red chilli powder,tumeric, salt. Let cook for about 5 mins on medium heat. Later add water close the lid and pressure cook until the meat is very tender.
In the same pressure cooker with stock and meat, add diced potatoes and give it a stir. Pressure cook again for about 6-8 minutes or until the potatoes are just done.
Add the chopped methi and let cook for about 5 more minutes.
Done........
Maaykhaliya
Ingredients:
Meat – 500 gms , boneless or with bone
Onions – 3, large, sliced
Dry Coconut – 1/2 cup
Dry roasted Coriander seed powder – 1 tsp
Dry roasted Groundnut powder – 3 tbsp
Dry roasted Sesame seeds – 3 tbsp
Oil – 1/2 cup
Cumin seeds – 2 tsp
Curry leaves (fresh) – 1 sprig
Dried red chillies – 3-4
kaloniji -1/2 tsp
Fenugreek seeds( methi) – 1/2 tsp
Ginger-Garlic paste – 1 tbsp
Red chilly powder – 2 tsp
Salt to taste
Turmeric powder – 1/4 tsp
Tamarind juice – 1 cup
Green chillies – 4
Corainder (Kothmir) – 1 tbsp chopped
Mint leaves (Pudina) – 1 tbsp chopped
Procedure:
Prepare browned onion paste:
Take a large thick bottomed & non-stick frying pan/skillet on medium heat, as soon as it gets warm, add the sliced onions. Keep stirring the onions and cook them without oil until the onions are all browned soft and get cooked in their own moisture evenly. Remove the pan from heat, and let them cool down. Add the cooled browned onions into a blender and blend till pureed smooth adding just a few drops of water if necessary to aid in the process.
Put a small non-stick frying pan on medium heat and dry-roast the groundnuts, sesame seeds, coriander seeds, dried coconut each individually without oil till they are golden brown in colour. Do not burn them. Remove them into a platter. Once cool, grind them all together very finely.
In a pressure cooker and add oil and keep it on medium high heat. Once the oil is hot, add cumin seeds, dried red chillies, and fenugreek seeds and kalonji to the oil and let them splutter. Now add the browned paste to it and cover the lid immediatelyso that the aroma of bagar should mix with paste real good, lower the heat to medium low and add the ginger-garlic paste, the powdered masala , red chilly powder, salt and turmeric powder and stir it well. Cook stirring continuously until oil leaves. Take good care of masala as it tends to stick to the bottom. Add the washed meat pieces, slit green chillies and mix well and let it cook while stirring it for 3- 5 minutes. Pour in half a cup of water, stir to mix, and close the lid. Pressure cook it on medium heat for 10-15 minutes until the meat is tender. Then open the lid and cook it till the oil has seperated out from the mixture and starts appearing on the surface. Add the tamarind paste and give it a stir. Add about 2-3 cups water till you get the consistency you desire. Simmer and let it cook on medium high for about 3-5 more minutes. Garnish with chopped coriander and mint leaves. Serve warm.
Meat – 500 gms , boneless or with bone
Onions – 3, large, sliced
Dry Coconut – 1/2 cup
Dry roasted Coriander seed powder – 1 tsp
Dry roasted Groundnut powder – 3 tbsp
Dry roasted Sesame seeds – 3 tbsp
Oil – 1/2 cup
Cumin seeds – 2 tsp
Curry leaves (fresh) – 1 sprig
Dried red chillies – 3-4
kaloniji -1/2 tsp
Fenugreek seeds( methi) – 1/2 tsp
Ginger-Garlic paste – 1 tbsp
Red chilly powder – 2 tsp
Salt to taste
Turmeric powder – 1/4 tsp
Tamarind juice – 1 cup
Green chillies – 4
Corainder (Kothmir) – 1 tbsp chopped
Mint leaves (Pudina) – 1 tbsp chopped
Procedure:
Prepare browned onion paste:
Take a large thick bottomed & non-stick frying pan/skillet on medium heat, as soon as it gets warm, add the sliced onions. Keep stirring the onions and cook them without oil until the onions are all browned soft and get cooked in their own moisture evenly. Remove the pan from heat, and let them cool down. Add the cooled browned onions into a blender and blend till pureed smooth adding just a few drops of water if necessary to aid in the process.
Put a small non-stick frying pan on medium heat and dry-roast the groundnuts, sesame seeds, coriander seeds, dried coconut each individually without oil till they are golden brown in colour. Do not burn them. Remove them into a platter. Once cool, grind them all together very finely.
In a pressure cooker and add oil and keep it on medium high heat. Once the oil is hot, add cumin seeds, dried red chillies, and fenugreek seeds and kalonji to the oil and let them splutter. Now add the browned paste to it and cover the lid immediatelyso that the aroma of bagar should mix with paste real good, lower the heat to medium low and add the ginger-garlic paste, the powdered masala , red chilly powder, salt and turmeric powder and stir it well. Cook stirring continuously until oil leaves. Take good care of masala as it tends to stick to the bottom. Add the washed meat pieces, slit green chillies and mix well and let it cook while stirring it for 3- 5 minutes. Pour in half a cup of water, stir to mix, and close the lid. Pressure cook it on medium heat for 10-15 minutes until the meat is tender. Then open the lid and cook it till the oil has seperated out from the mixture and starts appearing on the surface. Add the tamarind paste and give it a stir. Add about 2-3 cups water till you get the consistency you desire. Simmer and let it cook on medium high for about 3-5 more minutes. Garnish with chopped coriander and mint leaves. Serve warm.
Roasted vegetables
Ingredients:
· 2 Eggplant diced
· 3 Zucchini sliced into 1cm rounds
· 3 peppers, red, green and yellow cut into chunks
· 500 gms potatoes
· 500 gms cherry tomatoes
· 1 red onion cut into chunks
· 200 ml olive oil
· 1 lemon juice
· oregano rinsed dried and chopped
· 4 to 6 cloves of garlic
· salt and pepper to taste
Procedure:
·Preheat the oven to 220 degrees Celsius, 425 degrees Fahrenheit or gas mark 7.
· Into one of the roasting trays pour half the oil, add the potatoes and stir to coat them evenly with oil, salt and pepper to season. Place on the top shelf of the oven for 20 minutes.
· Into the second roasting tray pour the rest of the olive oil and add the zucchini, peppers, eggplants, red onion and garlic Stir to coat evenly with oil, season with salt and pepper and place on the bottom shelf of the oven for 15 minutes.
· After 15 mins remove both trays turn the mixed vegetables with the spatula and give the potatoes a shake to recoat them with oil then replace in the oven for a further 15 mins.
· After 15 minutes remove the tray with the potatoes and add the tomatoes, stir to coat the tomatoes with oil and return to the oven for the last 5 minutes.
· Remove both trays from the oven and allow to cool for 10 minutes then transfer the potatoes and tomatoes into the bowl followed by the mixed vegetables. Add the oregano then the lemon juice and season with salt and pepper. Mix well with your hands.
· Spoon a generous serving of the salad onto a serving plate and drizzle a little olive oil over it.
· 2 Eggplant diced
· 3 Zucchini sliced into 1cm rounds
· 3 peppers, red, green and yellow cut into chunks
· 500 gms potatoes
· 500 gms cherry tomatoes
· 1 red onion cut into chunks
· 200 ml olive oil
· 1 lemon juice
· oregano rinsed dried and chopped
· 4 to 6 cloves of garlic
· salt and pepper to taste
Procedure:
·Preheat the oven to 220 degrees Celsius, 425 degrees Fahrenheit or gas mark 7.
· Into one of the roasting trays pour half the oil, add the potatoes and stir to coat them evenly with oil, salt and pepper to season. Place on the top shelf of the oven for 20 minutes.
· Into the second roasting tray pour the rest of the olive oil and add the zucchini, peppers, eggplants, red onion and garlic Stir to coat evenly with oil, season with salt and pepper and place on the bottom shelf of the oven for 15 minutes.
· After 15 mins remove both trays turn the mixed vegetables with the spatula and give the potatoes a shake to recoat them with oil then replace in the oven for a further 15 mins.
· After 15 minutes remove the tray with the potatoes and add the tomatoes, stir to coat the tomatoes with oil and return to the oven for the last 5 minutes.
· Remove both trays from the oven and allow to cool for 10 minutes then transfer the potatoes and tomatoes into the bowl followed by the mixed vegetables. Add the oregano then the lemon juice and season with salt and pepper. Mix well with your hands.
· Spoon a generous serving of the salad onto a serving plate and drizzle a little olive oil over it.
EGG Curry
Ingredients:
Boiled Eggs -3
Onion-2 chopped thinly
Green chilly – 3
Ginger-garlic paste – 2tbsp
Tomato(chopped) – 2
Coconut milk – 1 cup
Curd – 2tsp
Milk – 1/4 cup
Zeera powder – 1/4 tsp
Kashmiri chilly powder – 1 tsp
Turmeric powder -1/4 tsp
Coriander powder – 1 1/2tsp
Garam Masala powder – 2tsp
Cashewnuts – 6
Almonds – 8
Ghee -4tsp
salt
Procedure:
Soak almonds and cashew nuts in warm water for sometime.(peel off almond skin before grinding)
Grind almond,cashew,chopped onions,ginger-garlic paste,and greechilly into a fine paste.
Heat ghee in a pan.Add the masala paste to it and saute well..Add milk little by little in quantity and stir well till oil seperates.
Add jeera powder,chilly powder,coriander powder,garam masala powder,chopped tomatoes,curd,salt and stir well.
once it gets dry,Add coconut milk to it and boil for 1-2 mins.
Add boiled eggs to it and mix.Garnish with coriander leaves.
Boiled Eggs -3
Onion-2 chopped thinly
Green chilly – 3
Ginger-garlic paste – 2tbsp
Tomato(chopped) – 2
Coconut milk – 1 cup
Curd – 2tsp
Milk – 1/4 cup
Zeera powder – 1/4 tsp
Kashmiri chilly powder – 1 tsp
Turmeric powder -1/4 tsp
Coriander powder – 1 1/2tsp
Garam Masala powder – 2tsp
Cashewnuts – 6
Almonds – 8
Ghee -4tsp
salt
Procedure:
Soak almonds and cashew nuts in warm water for sometime.(peel off almond skin before grinding)
Grind almond,cashew,chopped onions,ginger-garlic paste,and greechilly into a fine paste.
Heat ghee in a pan.Add the masala paste to it and saute well..Add milk little by little in quantity and stir well till oil seperates.
Add jeera powder,chilly powder,coriander powder,garam masala powder,chopped tomatoes,curd,salt and stir well.
once it gets dry,Add coconut milk to it and boil for 1-2 mins.
Add boiled eggs to it and mix.Garnish with coriander leaves.
Qeemah – Minced meat
Ingredients:
Qeemah/Minced meat – 700 gms (Lamb/Sheep /beef)
Onion -1, large, finely sliced
shazeera– 2 tsp
Ginger garlic paste – 1 tbsp
Green chillies – 3 long, chopped finely
Turmeric – 1/4 tsp
Red chilli powder – 2 tsp
Salt – 2 tsp
Coriander– 2 tbsp
Lemon juice – 3 tbsp( optional)
Procedure:
In a large frying pan, pour oil and as soon as it warms up, add the onion and fry until evenly golden brown in color. Add the Shazeera seeds, ginger garlic paste and green chillies. Fry for a few seconds. Add the minced meat and cook mixing it well. Add the red chilli powder, salt and turmeric. Mix well and cook stirring until all the moisture has been dried up. Pour lemon juice( optional) mix well and remove from heat. Garnish with Corainder
Qeemah/Minced meat – 700 gms (Lamb/Sheep /beef)
Onion -1, large, finely sliced
shazeera– 2 tsp
Ginger garlic paste – 1 tbsp
Green chillies – 3 long, chopped finely
Turmeric – 1/4 tsp
Red chilli powder – 2 tsp
Salt – 2 tsp
Coriander– 2 tbsp
Lemon juice – 3 tbsp( optional)
Procedure:
In a large frying pan, pour oil and as soon as it warms up, add the onion and fry until evenly golden brown in color. Add the Shazeera seeds, ginger garlic paste and green chillies. Fry for a few seconds. Add the minced meat and cook mixing it well. Add the red chilli powder, salt and turmeric. Mix well and cook stirring until all the moisture has been dried up. Pour lemon juice( optional) mix well and remove from heat. Garnish with Corainder
Kairi ka Do Pyaza ( Raw and Unripe Green mango cooked with meat)
Ingredeints:
Lamb meat with bones – around 500 gms
Onions – 1, medium sized, roughly diced
Red chilli powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Salt – 1 1/2 tsp
Ginger /Garlic paste - 2 tbsp
oil – 1 tbsp
Raw and Unripe Green mango – 1, small, peeled and chopped (about 1 cup)
Fresh Coriander leaves and Mint leaves – 1 tbsp
Procedure:
In a pressure cooker, add meat, oil, sliced onion, red chilli powder, salt, turmeric powder, green chillies, ginger garlic paste mix well let it cook for 2-3 min till the color of meat changes , now Pour in about 1 ½ cup fresh cool water and pressure cook until the meat is tender and onion shud disappeared and become sauce
Once done, add the green mango and mix well. pressure cook for 2-3 minutes. Now open the lid of the cooker and cook stirring frequently until most of the moisture has been evaporated, 5-10 minutes approx. Garnish with chopped corainder and mint before serving.
Lamb meat with bones – around 500 gms
Onions – 1, medium sized, roughly diced
Red chilli powder – 1 1/2 tsp
Turmeric powder – 1/4 tsp
Salt – 1 1/2 tsp
Ginger /Garlic paste - 2 tbsp
oil – 1 tbsp
Raw and Unripe Green mango – 1, small, peeled and chopped (about 1 cup)
Fresh Coriander leaves and Mint leaves – 1 tbsp
Procedure:
In a pressure cooker, add meat, oil, sliced onion, red chilli powder, salt, turmeric powder, green chillies, ginger garlic paste mix well let it cook for 2-3 min till the color of meat changes , now Pour in about 1 ½ cup fresh cool water and pressure cook until the meat is tender and onion shud disappeared and become sauce
Once done, add the green mango and mix well. pressure cook for 2-3 minutes. Now open the lid of the cooker and cook stirring frequently until most of the moisture has been evaporated, 5-10 minutes approx. Garnish with chopped corainder and mint before serving.
Dum ka Murgh
Ingredients:
Chicken – 1.3 kg, with bone cut into joint pieces ( medium)
Yogurt – 1/2 cup
Almonds– 1/4 cup paste
kash kash - 50 gms paste( optional)
Garam masala powder – 2 tsp
Saffron strands, lightly crushed – 1/4 tsp
Onion – 4 large finely chopped
Tomato puree – 2 tbsp
Ginger garlic paste – 2 tbsp
Red chili powder – 1 tbsp
Salt – 2 tsp
Lemon juice – 4 tbsp
oriander– 1 tbsp, finely chopped
Mint leaves -1 tbsp, finely chopped
Ghee – 1/3 cup
Cinnamon stick – 1 small stick
Cloves – 2
Green Cardamom – 2
Black Peppercorns – 4
Bay leaf – 1, dried
Procedures:
In a frying pan at medium high heat, pour ghee and as soon as it warms up add the sliced onions. Fry them stirring it frequently until golden brown in color. Remove the fried onions using a slotted spoon onto a paper toweled plate,store the left over ghee.
In a mixing bowl, add yogurt, almond paste(kash kash paste if you have it), garam masala, saffron, salt, fried onions, ginger-garlic paste, red chilli powder, lemon juice, tomato puree and oriander and mint leaves to the chicken. Mix it all well. Cover the bowl and let the chicken marinate in the paste for about 2 hours in the refrigerator.
Take the mixing bowl out of the refrigerator and let it come to room temperature. In a large saucepan at medium high heat, pour the leftover ghee and as soon as it warms up add the cinnamon stick, cardamom pods, bay leaf, peppercorns and cloves. Saute for a few seconds and add the chicken mixture into it and mix well. Cover the lid and cook on simmer for 20 minutes. Later, gently give a good stir and again cover and let cook for a further 15 minutes until oil leaves. Garnish with fried onions and serve with little chopped corainder
Chicken – 1.3 kg, with bone cut into joint pieces ( medium)
Yogurt – 1/2 cup
Almonds– 1/4 cup paste
kash kash - 50 gms paste( optional)
Garam masala powder – 2 tsp
Saffron strands, lightly crushed – 1/4 tsp
Onion – 4 large finely chopped
Tomato puree – 2 tbsp
Ginger garlic paste – 2 tbsp
Red chili powder – 1 tbsp
Salt – 2 tsp
Lemon juice – 4 tbsp
oriander– 1 tbsp, finely chopped
Mint leaves -1 tbsp, finely chopped
Ghee – 1/3 cup
Cinnamon stick – 1 small stick
Cloves – 2
Green Cardamom – 2
Black Peppercorns – 4
Bay leaf – 1, dried
Procedures:
In a frying pan at medium high heat, pour ghee and as soon as it warms up add the sliced onions. Fry them stirring it frequently until golden brown in color. Remove the fried onions using a slotted spoon onto a paper toweled plate,store the left over ghee.
In a mixing bowl, add yogurt, almond paste(kash kash paste if you have it), garam masala, saffron, salt, fried onions, ginger-garlic paste, red chilli powder, lemon juice, tomato puree and oriander and mint leaves to the chicken. Mix it all well. Cover the bowl and let the chicken marinate in the paste for about 2 hours in the refrigerator.
Take the mixing bowl out of the refrigerator and let it come to room temperature. In a large saucepan at medium high heat, pour the leftover ghee and as soon as it warms up add the cinnamon stick, cardamom pods, bay leaf, peppercorns and cloves. Saute for a few seconds and add the chicken mixture into it and mix well. Cover the lid and cook on simmer for 20 minutes. Later, gently give a good stir and again cover and let cook for a further 15 minutes until oil leaves. Garnish with fried onions and serve with little chopped corainder
Qubani Ka Meetha (Apricot Desert)
Ingredients:
Qubani (Dried Apricots)– 500gms
Saffron threads – a pinch ( optional)
Sugar – 50gms
vanilla essence ( optional)
Thick whipping cream/Custard/Vanilla Ice-cream while serving
Procedure ( pureed qubani ) :
Wash and soak the qubani overnight in a deep bowl with surplus water so that the water covers them by about 2 inches. The next day, slit the sides of the swelled up apricots to remove their seeds and keep them aside in a cup if you want to use the seeds . Put the slit apricots into a large saucepan with the soaking liquid. Add sugar and cover the lid. Let it cook on medium heat for about 20-30 minutes or until the apricots are very soft. once it is done let it cool down.
Once the apricots are cool, pour half of it into a blender container and blend till pureed.
Pour the pureed apricots and the other half of the cooked apricots back into the saucepan and add littile vanilla essence to it and let it cook until it has become thick and pasty in consistency. Taste check for sugar, add more if required.
Garnish with the badam/nuts and serve it chilled topped with fresh thick cream, custard or with Vanilla ice cream, sprinkle pinch of saffron on top if you want.
Qubani (Dried Apricots)– 500gms
Saffron threads – a pinch ( optional)
Sugar – 50gms
vanilla essence ( optional)
Thick whipping cream/Custard/Vanilla Ice-cream while serving
Procedure ( pureed qubani ) :
Wash and soak the qubani overnight in a deep bowl with surplus water so that the water covers them by about 2 inches. The next day, slit the sides of the swelled up apricots to remove their seeds and keep them aside in a cup if you want to use the seeds . Put the slit apricots into a large saucepan with the soaking liquid. Add sugar and cover the lid. Let it cook on medium heat for about 20-30 minutes or until the apricots are very soft. once it is done let it cool down.
Once the apricots are cool, pour half of it into a blender container and blend till pureed.
Pour the pureed apricots and the other half of the cooked apricots back into the saucepan and add littile vanilla essence to it and let it cook until it has become thick and pasty in consistency. Taste check for sugar, add more if required.
Garnish with the badam/nuts and serve it chilled topped with fresh thick cream, custard or with Vanilla ice cream, sprinkle pinch of saffron on top if you want.
Tala Huwa Gosht
Ingredients:
Boneless Meat ( Mutton / Beef) – 600gms, washed and drained, cut into small bite size pieces
Onions – 100 gms Sliced
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 2 tbsp
For Baghaar:
oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 7-8 leafs
Coriander– 1/4 cup, finely chopped
MInt Leaves – 1/4 cup, finely chopped,
Green chillies – 4, each slit into halves
Black papper powder – 1/2 tsp
kawabchini– 1/2 tsp, dry roasted finely powdered
Lemon juice – 2 tbsp
Procedure:
In a pressure cooker, add the meat, onion, water, red chilli powder, salt, turmeric and ginger-garlic paste. Mix well. Cover and pressure cook for a few minutes until the meat is soft and tender.
In a kadai at medium high heat, prepare Baghaar. Pour in oil and as soon as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves, finely chopped oriander and mint, slit green chillies and fry for just a few seconds and remove from heat. Keep aside.
Once the meat is done, let it cook uncovered until all of the liquid has been evaporated and when it looks dry, add it all to the baghaar in the kadai and mix well. Add black pepper power, kawabchini powder and lemon juice. Cook it for 5-10 minutes in the kadai at medium heat your tala huva gosht is ready to serve.
Boneless Meat ( Mutton / Beef) – 600gms, washed and drained, cut into small bite size pieces
Onions – 100 gms Sliced
Water – 1/2 cup
Red chilli powder – 1 tsp
Salt – 2 tsp
Turmeric powder – 1/4 tsp
Ginger-garlic paste – 2 tbsp
For Baghaar:
oil – 2 tbsp
Cumin seeds – 1 tbsp
Curry leaves – 7-8 leafs
Coriander– 1/4 cup, finely chopped
MInt Leaves – 1/4 cup, finely chopped,
Green chillies – 4, each slit into halves
Black papper powder – 1/2 tsp
kawabchini– 1/2 tsp, dry roasted finely powdered
Lemon juice – 2 tbsp
Procedure:
In a pressure cooker, add the meat, onion, water, red chilli powder, salt, turmeric and ginger-garlic paste. Mix well. Cover and pressure cook for a few minutes until the meat is soft and tender.
In a kadai at medium high heat, prepare Baghaar. Pour in oil and as soon as it warms up add the cumin seeds. As the seeds splutter, add the curry leaves, finely chopped oriander and mint, slit green chillies and fry for just a few seconds and remove from heat. Keep aside.
Once the meat is done, let it cook uncovered until all of the liquid has been evaporated and when it looks dry, add it all to the baghaar in the kadai and mix well. Add black pepper power, kawabchini powder and lemon juice. Cook it for 5-10 minutes in the kadai at medium heat your tala huva gosht is ready to serve.
Lemony Crispy Chicken
Ingredeints:
4 Medium Chicken Brests cut into 5cm Strips
lemon Juice - 100ml
Soya Sauce - 2 tbsp
oil - for deep frying chicken
corn flour - 5 tbsp for dusting and 3tbsp separate for making sauce
Ginger garlic paste - 1 tbsp ( not compulsary)
chicken stock - 100 ml
Spring onion - 1 small bunch
Salt - as per taste
coriander- 2 tbsp
Procedure:
Place the strips of chicken breast in a small bowl and add ginger garlic paste ,soya sauce, lemon juice, chopped corainder and little salt to it and mix all with hand and marinate for 30-45 mins.
After that drain the juice through the cloander into the bowl remember reserve the juice for later to make the sauce.
Place a medium pan on a high heat and pour in th eoil all to heat through while the oil si heating take the chicken strips and dip them in a bowl of corn flour shake off excess flour ensuring the chicken is well dusted before frying
place half the chicken strips individually into the hot oil and allow to fry for 3-5 mins till you feel its fried properly remove it from the oil using a slotted spoon and put that on a kitchen roll covered plate do the same with the rest of the chicken left.
Now make the sauce using a clean pan onto a meduim heat and add the reserved juice from the first step mix together the chicken stock and remening corn flour in a samll bowl and pour into the juice blending with a form allow to boil and thicken stirring occasionally
place the fried chicken strips onto a serving palte and generously spoon over the sauce onto it sprinkle with some chopped spring onions if you dont like to put the sauce u can eat the fried chicken strips like chiken strip pakoda with any sauce.
4 Medium Chicken Brests cut into 5cm Strips
lemon Juice - 100ml
Soya Sauce - 2 tbsp
oil - for deep frying chicken
corn flour - 5 tbsp for dusting and 3tbsp separate for making sauce
Ginger garlic paste - 1 tbsp ( not compulsary)
chicken stock - 100 ml
Spring onion - 1 small bunch
Salt - as per taste
coriander- 2 tbsp
Procedure:
Place the strips of chicken breast in a small bowl and add ginger garlic paste ,soya sauce, lemon juice, chopped corainder and little salt to it and mix all with hand and marinate for 30-45 mins.
After that drain the juice through the cloander into the bowl remember reserve the juice for later to make the sauce.
Place a medium pan on a high heat and pour in th eoil all to heat through while the oil si heating take the chicken strips and dip them in a bowl of corn flour shake off excess flour ensuring the chicken is well dusted before frying
place half the chicken strips individually into the hot oil and allow to fry for 3-5 mins till you feel its fried properly remove it from the oil using a slotted spoon and put that on a kitchen roll covered plate do the same with the rest of the chicken left.
Now make the sauce using a clean pan onto a meduim heat and add the reserved juice from the first step mix together the chicken stock and remening corn flour in a samll bowl and pour into the juice blending with a form allow to boil and thicken stirring occasionally
place the fried chicken strips onto a serving palte and generously spoon over the sauce onto it sprinkle with some chopped spring onions if you dont like to put the sauce u can eat the fried chicken strips like chiken strip pakoda with any sauce.
Ginger Chicken (Adrak ka Murg)
Ingredients:
Chicken Boneless Breast – 800 gms, washed cubed into pieces
Ginger (Adrak) - 3 tbsp finley sliced
Garam Masala - 2 tsp
Yogurt– 3 tbsp
Red Chilli Powder- 2 tsp
Salt– 2 tsp
Turmeric– 1/3 tsp
Laung – 3
Oil – 3 tbsp
Curry leaves (karri patta) - 4
Onion – 1, large, thinly sliced
Scallions( pyaz ki patti)- chopped, for garnishing
Ginger - 1 tbsp sliced finely ( Giner juliennes)
Procedure:
In a bowl marinate the chicken with Ginger (Adrak), garam masala ,Yogurt ,Red Chilli Powder ,Salt,Turmeric, Let the chicken marinate for about 2-4 hours in the refrigerator. Remove the chicken from the refrigerator and bring it to room temperature atleast an hour befor you plan to cook it
Later, heat oil in a non-stick heavy bottomed pan at medium high heat and put in the cloves and thinly sliced onions. Stir fry it till the onion is lightly browned,add the curry leaves and saute it for just a minute more.
Add the marinated chicken and mix it well with the sauteed onion mixture. Close the lid for about 15 minutes.
Later, open the lid and stir it gently, being careful not to break the tender chicken pieces
let it cook till it is quite dry. Garnish with the ginger juliennes and spring onions.
Chicken Boneless Breast – 800 gms, washed cubed into pieces
Ginger (Adrak) - 3 tbsp finley sliced
Garam Masala - 2 tsp
Yogurt– 3 tbsp
Red Chilli Powder- 2 tsp
Salt– 2 tsp
Turmeric– 1/3 tsp
Laung – 3
Oil – 3 tbsp
Curry leaves (karri patta) - 4
Onion – 1, large, thinly sliced
Scallions( pyaz ki patti)- chopped, for garnishing
Ginger - 1 tbsp sliced finely ( Giner juliennes)
Procedure:
In a bowl marinate the chicken with Ginger (Adrak), garam masala ,Yogurt ,Red Chilli Powder ,Salt,Turmeric, Let the chicken marinate for about 2-4 hours in the refrigerator. Remove the chicken from the refrigerator and bring it to room temperature atleast an hour befor you plan to cook it
Later, heat oil in a non-stick heavy bottomed pan at medium high heat and put in the cloves and thinly sliced onions. Stir fry it till the onion is lightly browned,add the curry leaves and saute it for just a minute more.
Add the marinated chicken and mix it well with the sauteed onion mixture. Close the lid for about 15 minutes.
Later, open the lid and stir it gently, being careful not to break the tender chicken pieces
let it cook till it is quite dry. Garnish with the ginger juliennes and spring onions.
Tamatar Gosht – Tomatoes with meat
Ingredients:
Lamb Meat – 250gms
Tomatoes – 5 large, chopped
Red Chilli Powder – 1 tsp
Salt – 1 3/4 tsp or as per taste
Dried corainder powder - 1/2 tsp
Ginger/Garlic Paste - 1 Tbsp
Green Chillies – 3, small slit into 2
Oil – 2 tsp
Onion – 2, large
meethi leaves(feenu greek leaves)- halfbunch finley chopped
Coriander Leaves – For Garnish
Procedure:
In a pressure cooker, add meat, oil, sliced onion, red chilli powder, salt, turmeric powder, green chillies, ginger garlic paste mix well let it cook for 2-3 min till the color of meat changes , now Pour in about 1 ½ cup fresh cool water and pressure cook until the meat is tender and onion shud disappeared and become sauce.
Now add the tomatoes and the pressure cooked meat with the stock.
mix dreid corainder powder and meethi bhaji and let it cook for 5-8 minutes till the tomatoes are mushy and properly cooked.
Garnish with coriander leaves and serve hot.
Lamb Meat – 250gms
Tomatoes – 5 large, chopped
Red Chilli Powder – 1 tsp
Salt – 1 3/4 tsp or as per taste
Dried corainder powder - 1/2 tsp
Ginger/Garlic Paste - 1 Tbsp
Green Chillies – 3, small slit into 2
Oil – 2 tsp
Onion – 2, large
meethi leaves(feenu greek leaves)- halfbunch finley chopped
Coriander Leaves – For Garnish
Procedure:
In a pressure cooker, add meat, oil, sliced onion, red chilli powder, salt, turmeric powder, green chillies, ginger garlic paste mix well let it cook for 2-3 min till the color of meat changes , now Pour in about 1 ½ cup fresh cool water and pressure cook until the meat is tender and onion shud disappeared and become sauce.
Now add the tomatoes and the pressure cooked meat with the stock.
mix dreid corainder powder and meethi bhaji and let it cook for 5-8 minutes till the tomatoes are mushy and properly cooked.
Garnish with coriander leaves and serve hot.
Gajar Ka Meetha/Halwa (Carrot Sweet)
Ingredients:
Sweet Carrots -700 gms
Khoa – 75 gms
Ghee – 3 tbsps
Sugar – 1/2 cup or according to taste
Milk – 60 ml
Red raisins(khismish) – 1 tbsp
Pistachios – 1 tbsp for garnish
Almonds – 1 tbsp for garnish
Procedure:
Wash and peel the carrots. In a food processor, grate them .
Heat a non-stick at medium high and add the grated carrots. Keep stirring them gently until the carrot’s own juices are all dried up and the carrots are a little soft in texture.
Add ghee and keep cooking it stirring continously(bhunna) until you observe a change in colour. The colour of the carrots gets a little darker .
Add milk, and khoa and sugar. Let it cook uncovered while stirring it gently until the meetha is mostly dry. Add raisins and let cook for a furthur 5 minutes. Remove from heat. Garnish with pistachios and almonds before you serve the desert.
TIP: If you dont have khoa you can use whipping cream instead.
Sweet Carrots -700 gms
Khoa – 75 gms
Ghee – 3 tbsps
Sugar – 1/2 cup or according to taste
Milk – 60 ml
Red raisins(khismish) – 1 tbsp
Pistachios – 1 tbsp for garnish
Almonds – 1 tbsp for garnish
Procedure:
Wash and peel the carrots. In a food processor, grate them .
Heat a non-stick at medium high and add the grated carrots. Keep stirring them gently until the carrot’s own juices are all dried up and the carrots are a little soft in texture.
Add ghee and keep cooking it stirring continously(bhunna) until you observe a change in colour. The colour of the carrots gets a little darker .
Add milk, and khoa and sugar. Let it cook uncovered while stirring it gently until the meetha is mostly dry. Add raisins and let cook for a furthur 5 minutes. Remove from heat. Garnish with pistachios and almonds before you serve the desert.
TIP: If you dont have khoa you can use whipping cream instead.
Chawal Ki Kheer – Rice Pudding
Ingredients:
Basmati rice – 1/3 cup
Milk – 3/4 litre
Sugar – 1 cup
Finely powdered cardamom seeds – 1/4 tsp
Finely sliced Pistachios – for garnish
Finely Sliced Almonds – for garnish
Procedure:
Wash and soak the rice in water for about 2 hours. Later, drain the water and spread the rice overnight on a cloth so that the rice air-dries .
The next day, add the dry rice grains in a grinder and powder it, the texture of the rice should be similar to that of rawa.
Pour milk into a saucepan at medium high heat and let it come to a boil. Lower the heat to medium and cook the milk for 3 minutes.
In a small bowl, add the powdered rice, and about 3/4 cup of cool water. Mix well and slowly add this to the boiling milk while stirring continously . Stirring the milk continously while adding the rice powder soaked in water is vital, or else you will end up with lumps of rice powder in the milk. Keep stirring and simmer for about 5 minutes. Add sugar and let it cook for about 10 minutes more. During this time you will observe that the pudding has started to thicken up and the rice is thoroughly cooked. Do not cook for too long, as the pudding will thicken more once it is cold. Remove from heat, when the consistency is just slightly thick.
In the last few seconds, add the cardamom seeds powder and mix well. Remove from heat and keep side to cool.
Once cool, refrigerate the pudding until cold. Serve in individual cups garnished with the sliced nuts.
TIP: You can use Vanilla essence for more aroma and taste
Basmati rice – 1/3 cup
Milk – 3/4 litre
Sugar – 1 cup
Finely powdered cardamom seeds – 1/4 tsp
Finely sliced Pistachios – for garnish
Finely Sliced Almonds – for garnish
Procedure:
Wash and soak the rice in water for about 2 hours. Later, drain the water and spread the rice overnight on a cloth so that the rice air-dries .
The next day, add the dry rice grains in a grinder and powder it, the texture of the rice should be similar to that of rawa.
Pour milk into a saucepan at medium high heat and let it come to a boil. Lower the heat to medium and cook the milk for 3 minutes.
In a small bowl, add the powdered rice, and about 3/4 cup of cool water. Mix well and slowly add this to the boiling milk while stirring continously . Stirring the milk continously while adding the rice powder soaked in water is vital, or else you will end up with lumps of rice powder in the milk. Keep stirring and simmer for about 5 minutes. Add sugar and let it cook for about 10 minutes more. During this time you will observe that the pudding has started to thicken up and the rice is thoroughly cooked. Do not cook for too long, as the pudding will thicken more once it is cold. Remove from heat, when the consistency is just slightly thick.
In the last few seconds, add the cardamom seeds powder and mix well. Remove from heat and keep side to cool.
Once cool, refrigerate the pudding until cold. Serve in individual cups garnished with the sliced nuts.
TIP: You can use Vanilla essence for more aroma and taste
Khichdi (Red Lentil or Masoor dal Rice)
Ingredients:
Basmati Rice – 2 cups
Masoor Dal/Red Split Lentils – 1/2
Oil/Ghee – 4 tbsp
Cinnamon stick – 1 inch stick
Cardamom – 2, whole
Green chillies – 3, each slit into two
Onions – 2, medium size finely sliced
Ginger/Garlic Paste – 1 tbsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Water – 4 cups
Mint(Pudina)-10-12leaves
Procedure:
In a big bowl, wash together red lentils and rice very well. Soak them in surplus water for about 30 minutes.
In a heavy bottomed deep non stick pan at medium high heat, pour oil and let it warm up, as soon as it gets warm, put in the sliced onion and stir fry them till they are all light brown in colour.
Meanwhile drain the soaking dal+rice in a strainer and keep aside.
Now add cinnamon stick, cardamom, ginger-garlic paste, turmeric, green chillies,Mint, salt to the frying onions and reduce the heat to medium. Fry the spices along with the onions for a minute or two. readyAdd the drained rice to the boiling water in cooking pan and mix well. Let it come to a boil once. Lower the heat to simmer and cover with a lid. After 3 minutes using a spoon, mix the rice well, lower the heat to minimum and and cover it back again and let cook for a furthur 3-4 minutes. .Close the heat and leave the cooking pan on the stove for about 15 more minutes to finish cooking on Dum.
TIP: khichdi tastes good with kheema , achar .
Basmati Rice – 2 cups
Masoor Dal/Red Split Lentils – 1/2
Oil/Ghee – 4 tbsp
Cinnamon stick – 1 inch stick
Cardamom – 2, whole
Green chillies – 3, each slit into two
Onions – 2, medium size finely sliced
Ginger/Garlic Paste – 1 tbsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Water – 4 cups
Mint(Pudina)-10-12leaves
Procedure:
In a big bowl, wash together red lentils and rice very well. Soak them in surplus water for about 30 minutes.
In a heavy bottomed deep non stick pan at medium high heat, pour oil and let it warm up, as soon as it gets warm, put in the sliced onion and stir fry them till they are all light brown in colour.
Meanwhile drain the soaking dal+rice in a strainer and keep aside.
Now add cinnamon stick, cardamom, ginger-garlic paste, turmeric, green chillies,Mint, salt to the frying onions and reduce the heat to medium. Fry the spices along with the onions for a minute or two. readyAdd the drained rice to the boiling water in cooking pan and mix well. Let it come to a boil once. Lower the heat to simmer and cover with a lid. After 3 minutes using a spoon, mix the rice well, lower the heat to minimum and and cover it back again and let cook for a furthur 3-4 minutes. .Close the heat and leave the cooking pan on the stove for about 15 more minutes to finish cooking on Dum.
TIP: khichdi tastes good with kheema , achar .
Baghara Khana ( basic pulao)
Ingredients:
Long grained Basmati Rice – 1 cup
Oil – 1 tsp
Ghee(dalda / vanspathi) – 2 tsp
Onion – 1 meduim finely sliced
Ginger/garlic paste – 1 tsp
Fresh Kothmir (coriander) – 1 tbsp, finely chopped
Fresh Pudina (Mint)– 1 tbsp, finely chopped
Green cardamom(Elaichi )– 2
Cinnamon(Dalchini) – 2 inch stick
Dry bay leaf – 2 small
Shahzeera(Caraway seeds) – 1/2 tsp
laung(clove)-2
Water – 2 cups
Salt – 1 tsp
Green Chillies-2
Procedure:
Wash the rice in two times in water and soak it in water for 30 minutes.
Take a cooking bowl ( preferably non sticky container) and at medium high heat, pour oil and ghee and as soon as it warms up, add the sliced onion and stir fry until the onion turns golden brown. Add the ginger-garlic paste and fry it along for a minute. Add the chopped herbs, green cardamom, bay leaf, cinnamon stick ,caraway seeds and laung. Fry them for a minute more. Add water and salt. Cover with a lid and increase the heat to high. Let the water come to a boil.
Meanwhile drain the soaked rice and keep readyAdd the drained rice to the boiling water in ccoking pan and mix well. Let it come to a boil once. Lower the heat to simmer and cover with a lid. After 3 minutes using a spoon, mix the rice well, lower the heat to minimum and and cover it back again and let cook for a furthur 3-4 minutes. .Close the heat and leave the cooking pan on the stove for about 15 more minutes to finish cooking on Dum.
Long grained Basmati Rice – 1 cup
Oil – 1 tsp
Ghee(dalda / vanspathi) – 2 tsp
Onion – 1 meduim finely sliced
Ginger/garlic paste – 1 tsp
Fresh Kothmir (coriander) – 1 tbsp, finely chopped
Fresh Pudina (Mint)– 1 tbsp, finely chopped
Green cardamom(Elaichi )– 2
Cinnamon(Dalchini) – 2 inch stick
Dry bay leaf – 2 small
Shahzeera(Caraway seeds) – 1/2 tsp
laung(clove)-2
Water – 2 cups
Salt – 1 tsp
Green Chillies-2
Procedure:
Wash the rice in two times in water and soak it in water for 30 minutes.
Take a cooking bowl ( preferably non sticky container) and at medium high heat, pour oil and ghee and as soon as it warms up, add the sliced onion and stir fry until the onion turns golden brown. Add the ginger-garlic paste and fry it along for a minute. Add the chopped herbs, green cardamom, bay leaf, cinnamon stick ,caraway seeds and laung. Fry them for a minute more. Add water and salt. Cover with a lid and increase the heat to high. Let the water come to a boil.
Meanwhile drain the soaked rice and keep readyAdd the drained rice to the boiling water in ccoking pan and mix well. Let it come to a boil once. Lower the heat to simmer and cover with a lid. After 3 minutes using a spoon, mix the rice well, lower the heat to minimum and and cover it back again and let cook for a furthur 3-4 minutes. .Close the heat and leave the cooking pan on the stove for about 15 more minutes to finish cooking on Dum.
Chicken and Oats soup
Ingredients:
Olive oil- 1/2 Tbsp.
Chicken breast (finely chop) skinless and boneless.
Ground black pepper(to taste).
Ground cumin(to taste).Salt (to taste).
yellow lentil - 1/3 cup.
Oats -5 Tbsp.
4 cups water.
Fresh parsley or Coriander,chopped(for garnish).
Procedure:
Heat oil in pan ,add chicken and cook until it changes to in golden brown color , season with salt,cumin and pepper then add lentil,oats ,pour all the water and cook till it starts to boil, simmer and cook for 20-25 minutes. your soup is ready to serve.
garnish with corainder or parsley
This soup tastes good with fresh Squeezed lemon
Olive oil- 1/2 Tbsp.
Chicken breast (finely chop) skinless and boneless.
Ground black pepper(to taste).
Ground cumin(to taste).Salt (to taste).
yellow lentil - 1/3 cup.
Oats -5 Tbsp.
4 cups water.
Fresh parsley or Coriander,chopped(for garnish).
Procedure:
Heat oil in pan ,add chicken and cook until it changes to in golden brown color , season with salt,cumin and pepper then add lentil,oats ,pour all the water and cook till it starts to boil, simmer and cook for 20-25 minutes. your soup is ready to serve.
garnish with corainder or parsley
This soup tastes good with fresh Squeezed lemon
Palak Gosht (Spinach Meat curry)
Ingredients:
Lamb Meat with bone – 500 gms
Onion – 1 (big) finely sliced
Red chilli powder – 1 tsp
Green chillies – 5 slit into 2
Salt – 1 ½ tsp
Turmeric powder – 1/4 tsp
Ginger/garlic paste – 1 tbsp
Tomato – 1, chopped
Fresh Spinach/Palak – 300 gms (or) 5-6 big bunch
Dill leaves/Soya bhaji – 1/2 cup, finely chopped
Dried corainder powder- 1 tsp
Corainde rleves fresh - half bunch small finely chooped
TIP:Remember in cooking these kind of receipes always you need to make handi first which is mostly common in all receipes involving meat and vegitables.
Procedure:
If using fresh spinach: Wash the spinach carefully. Cut and discard the thick stems. Hold the leaves together in a bunch and cut into thin strips. cut the strips thinly
In a pressure cooker, add meat, oil, sliced onion, red chilli powder, salt, turmeric powder, green chillies, ginger garlic paste mix well let it cook for 2-3 min till the color of meat changes , now Pour in about 1 ½ cup fresh cool water and pressure cook until the meat is tender and onion shud disappeared and become sauce then add chopped tomato and coriander seed powder cook at medium hight heat while stirring frequently until the mixture dries up and starts leaving oil. Add the spinach and dill leaves ( soya bhaji ) pressure cook for 3-4 minutes. Open the lid and cook for 10 minutes at medium high heat. You can cook until the curry is dry, or leave a little gravy if you like
Garnish with fresh corainder
Lamb Meat with bone – 500 gms
Onion – 1 (big) finely sliced
Red chilli powder – 1 tsp
Green chillies – 5 slit into 2
Salt – 1 ½ tsp
Turmeric powder – 1/4 tsp
Ginger/garlic paste – 1 tbsp
Tomato – 1, chopped
Fresh Spinach/Palak – 300 gms (or) 5-6 big bunch
Dill leaves/Soya bhaji – 1/2 cup, finely chopped
Dried corainder powder- 1 tsp
Corainde rleves fresh - half bunch small finely chooped
TIP:Remember in cooking these kind of receipes always you need to make handi first which is mostly common in all receipes involving meat and vegitables.
Procedure:
If using fresh spinach: Wash the spinach carefully. Cut and discard the thick stems. Hold the leaves together in a bunch and cut into thin strips. cut the strips thinly
In a pressure cooker, add meat, oil, sliced onion, red chilli powder, salt, turmeric powder, green chillies, ginger garlic paste mix well let it cook for 2-3 min till the color of meat changes , now Pour in about 1 ½ cup fresh cool water and pressure cook until the meat is tender and onion shud disappeared and become sauce then add chopped tomato and coriander seed powder cook at medium hight heat while stirring frequently until the mixture dries up and starts leaving oil. Add the spinach and dill leaves ( soya bhaji ) pressure cook for 3-4 minutes. Open the lid and cook for 10 minutes at medium high heat. You can cook until the curry is dry, or leave a little gravy if you like
Garnish with fresh corainder
Tamatar Ki Chutney ( curry in a hurry)
Ingredients:
Tomatoes (fresh) – 4, large washed and quartered
Green chillies – 2-4, washed and slit ( Optional)
Red chilli powder – 2 tsp
Salt – 2 1/2 tsp
Cooking Oil – 2 tbsp
Cumin seeds/Zeera - 1 tsp
Black Mustard seeds/Rai – 1 tsp
Garlic pods – 3, large, each cut lengthwise into two or slivered thin
Turmeric powder – 1/4 tsp
Curry leaves (fresh) – 6 leaves
Garam masala powder – 1/4 tsp ( optional)
Dry roasted Cumin seed powder – 1/2 tsp
Dry Red Chillies Big (3-4)
Procedure:
In a saucepan, add the chopped tomatoes and the red chilli powder, turmeric powder, green chillies, salt and and give it a nice stir. Cover and let it cook on medium heat for about 5-10 minutes, stirring it occasionally, until the tomatoes are all mushy and smooth. With the help of a wooden spoon, you can press the tomatoes to the sides of the pan while stirring it so that it gets pulpy. Let it keep cooking half covered on medium heat and keep stirring occasionally.
Meanwhile, prepare baghaar ....pour oil in a pan at medium heat and as soon as its warm, put in the cumin seeds and mustard seeds. Cover with a splatter screen and as the seeds begin to pop, add the curry leaves ,the cut garlic pods and Dried Red chillies and stir for about 15-30 more seconds until the galic pods are slightly reddish in colour. This is the baghaar( tempering)
Remove from heat and keep aside.
When the tomatoes are all cooked and most of the moisture has been evaporated and the consistency has reduced to a thick pulp , add the cumin seed powder or garam masala powder,and mix well. Add baghaar and mix well. Cook for 3-5 more minutes.
Your Chutney is ready to serve
Tomatoes (fresh) – 4, large washed and quartered
Green chillies – 2-4, washed and slit ( Optional)
Red chilli powder – 2 tsp
Salt – 2 1/2 tsp
Cooking Oil – 2 tbsp
Cumin seeds/Zeera - 1 tsp
Black Mustard seeds/Rai – 1 tsp
Garlic pods – 3, large, each cut lengthwise into two or slivered thin
Turmeric powder – 1/4 tsp
Curry leaves (fresh) – 6 leaves
Garam masala powder – 1/4 tsp ( optional)
Dry roasted Cumin seed powder – 1/2 tsp
Dry Red Chillies Big (3-4)
Procedure:
In a saucepan, add the chopped tomatoes and the red chilli powder, turmeric powder, green chillies, salt and and give it a nice stir. Cover and let it cook on medium heat for about 5-10 minutes, stirring it occasionally, until the tomatoes are all mushy and smooth. With the help of a wooden spoon, you can press the tomatoes to the sides of the pan while stirring it so that it gets pulpy. Let it keep cooking half covered on medium heat and keep stirring occasionally.
Meanwhile, prepare baghaar ....pour oil in a pan at medium heat and as soon as its warm, put in the cumin seeds and mustard seeds. Cover with a splatter screen and as the seeds begin to pop, add the curry leaves ,the cut garlic pods and Dried Red chillies and stir for about 15-30 more seconds until the galic pods are slightly reddish in colour. This is the baghaar( tempering)
Remove from heat and keep aside.
When the tomatoes are all cooked and most of the moisture has been evaporated and the consistency has reduced to a thick pulp , add the cumin seed powder or garam masala powder,and mix well. Add baghaar and mix well. Cook for 3-5 more minutes.
Your Chutney is ready to serve
Tamatar Ka Cut
Ingredients:
Tomatoes – 10, large( washed and quartered )
Besan/Gram Flour – 1/3 cup
Salt – 1 1/2 tsp
Red Chilli Powder – 1 1/2 tsp
Dry Roasted Cumin Seed Powder – 1 tsp
Dry Roasted Coriander Seed Powder – 1 tsp
Oil – 2 tbsp
Cumin Seeds/Zeera – 1 tsp
Curry Leaves/Karyapaak – 8
Garlic pods/Lahsun - 2( whole)
CrushedDried Red Chillies – 2, each split into two
Fresh Kothmir – 1 cup, finely chopped
Fresh Mint/Pudina
Boiled Eggs – 4
Procedure:
Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat.
Add a cup of water to it and cover with the lid (pressure cooker can be used if want to cook fast). Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled pour into a blender jar and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well while cooking itself.
Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.
Pour oil into a small frying pan at medium heat and put the cumin seeds, whole red chillies, garlic pods and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.
Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.
Take the eggs and add these to the simmering tomato sauce( use tooth pick to make small slits in eggs ). Cook the tomato sauce about 15- 20 minutes. Keep stirring it occasionally.
Once it is cooked, just before you serve, stir in the chopped corainder and mint.
your dish is ready to serve
TIP: this is good with white rice and Talawa ghost
Tomatoes – 10, large( washed and quartered )
Besan/Gram Flour – 1/3 cup
Salt – 1 1/2 tsp
Red Chilli Powder – 1 1/2 tsp
Dry Roasted Cumin Seed Powder – 1 tsp
Dry Roasted Coriander Seed Powder – 1 tsp
Oil – 2 tbsp
Cumin Seeds/Zeera – 1 tsp
Curry Leaves/Karyapaak – 8
Garlic pods/Lahsun - 2( whole)
CrushedDried Red Chillies – 2, each split into two
Fresh Kothmir – 1 cup, finely chopped
Fresh Mint/Pudina
Boiled Eggs – 4
Procedure:
Put the quartered tomato pieces in a large non-stick sauce pan on medium low heat.
Add a cup of water to it and cover with the lid (pressure cooker can be used if want to cook fast). Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. Let it cool. Once cooled pour into a blender jar and add the gram flour. Blend till pureed. If you are using canned crushed tomato, add the gram flour to it and mix well while cooking itself.
Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. Add 2 cups water to it and let it cook on simmer.
Pour oil into a small frying pan at medium heat and put the cumin seeds, whole red chillies, garlic pods and curry leaves when the oil heats up. As they start to splutter, remove from heat and add this to the tomato sauce being cooked in the saucepan.
Add the cumin and coriander seed powder, red chilli powder and salt to the sauce and mix well. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Taste and adjust the salt and chilli powder according your likes.
Take the eggs and add these to the simmering tomato sauce( use tooth pick to make small slits in eggs ). Cook the tomato sauce about 15- 20 minutes. Keep stirring it occasionally.
Once it is cooked, just before you serve, stir in the chopped corainder and mint.
your dish is ready to serve
TIP: this is good with white rice and Talawa ghost
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