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.
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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