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.
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