Non Veg Recipe - Handi Gosht (Pakistani Mutton Stew)
Ingredients:
2 lb or .5 kg mutton.
1 onion (chopped)
1 tablespoon of ginger
1 tablespoon garlic
1/2 cup of cooking Oil
2 tablespoon of red chilly powder
1/4 tablespoon of turmeric(haldi) powder
1/4 cup of curd
1-1/2 tablespoon of salt
1/2 tablespoon of All Spice
1 Bari Ilaichi (big cardamom)
1 cinnamon
2 cloves
4 black Pepper
2 Choti Ilaichi (small cardamom)
1 tablespoon wheat flour (heaped, mixed with 1/4 cup of water)
Preparation:
Heat oil in a handi (frying pan) and fry chopped onion.
When onions are golden brown, add rest of masala (spices).
Add in mutton and fry well. (like we Pakistanis & Indians say it Bhoun-na)
Add curd and heat again. Then, add 2 cups of water.
Cover and cook till meat is tender.
Add flour mixture and cook for 15-20 minutes on low heat.
Put "Dam" (heat) till oil floats on top. Serve hot with Roti or Rice.
Wednesday, November 21, 2007
Non Veg Recipe - Lamb Pot Roast
Non Veg Recipe - Lamb Pot Roast
Ingredients:
* 2.5 kg leg of lamb
* 2 tsp garam masala
* 2 tsp garlic (crushed)
* 2 tsp fresh ginger (chopped)
* 1 tsp salt
* 4 black peppercorns
* 2 tsp black cumin seeds
* 3 cloves
* 1 tsp chili powder
* 3 tbsp lemon juice
* 1 large onion
* 1 1/4 cups vegetable oil
* approx. 9 cups water
* fresh salad greens
* pomegrante potatoes - side dish
preparation:
* Remove as much fat as possible from the lamb (use a sharp knife)
* Using a fork, prick the lamb all over (easier penetration of flavor)
* In a bowl, combine the ginger, garlic, garam masala, black cumin seeds, peppercorns, cloves and chilli powder
* Stir in the lemon juice, mix everything well together
* Spoon mixture all over the lamb, taking care to rub into the meat thus making sure it is well coated
* Set aside for 1/2 hour
* Heat oil in a large roasting pot
* Add the meat and place the whole onion beside it
* Add water to cover the meat then cook in oven for 2 to 3 hours, turn occasionally
* Should water evaporated after a while and the meat isn't tender, add extra water
* Once water has completely evaporated, turn the meat oven to brown the other side
* Transfer the roast to a serving platter and cut into slices
* You can serve the lamb either hot or cold with salad greens of your choice and pomegranate potatoes on the side
For pomegranate potatoes side dish
* 1 kg pototes (boiled, cut into 1 1/2" cubes)
* 1 cup pomegranate seeds (anar dana) (dried & crushed)
* 1/2 cup butter
* 1 tbsp coriander powder
* 1/2 tsp turmeric (haldi) powder
* 6 gm red chilli powder
* Salt to taste
* 6 green chillies (slit)
* 20 gm green coriander (chopped)
# Heat butter in a heavy bottomed pan
# Add coriander powder, turmeric powder, red chilli powder and half of the pomegranate seeds and stir
# Mix in potatoes
# Sprinkle salt and green chillies
# Mix gently, so the spices coat the potatoes evenly, reduce heat and simmer for 10 to 15 mins
# Remove from heat
# Serve hot, garnished with chopped coriander and remaining pomegrante seeds
Ingredients:
* 2.5 kg leg of lamb
* 2 tsp garam masala
* 2 tsp garlic (crushed)
* 2 tsp fresh ginger (chopped)
* 1 tsp salt
* 4 black peppercorns
* 2 tsp black cumin seeds
* 3 cloves
* 1 tsp chili powder
* 3 tbsp lemon juice
* 1 large onion
* 1 1/4 cups vegetable oil
* approx. 9 cups water
* fresh salad greens
* pomegrante potatoes - side dish
preparation:
* Remove as much fat as possible from the lamb (use a sharp knife)
* Using a fork, prick the lamb all over (easier penetration of flavor)
* In a bowl, combine the ginger, garlic, garam masala, black cumin seeds, peppercorns, cloves and chilli powder
* Stir in the lemon juice, mix everything well together
* Spoon mixture all over the lamb, taking care to rub into the meat thus making sure it is well coated
* Set aside for 1/2 hour
* Heat oil in a large roasting pot
* Add the meat and place the whole onion beside it
* Add water to cover the meat then cook in oven for 2 to 3 hours, turn occasionally
* Should water evaporated after a while and the meat isn't tender, add extra water
* Once water has completely evaporated, turn the meat oven to brown the other side
* Transfer the roast to a serving platter and cut into slices
* You can serve the lamb either hot or cold with salad greens of your choice and pomegranate potatoes on the side
For pomegranate potatoes side dish
* 1 kg pototes (boiled, cut into 1 1/2" cubes)
* 1 cup pomegranate seeds (anar dana) (dried & crushed)
* 1/2 cup butter
* 1 tbsp coriander powder
* 1/2 tsp turmeric (haldi) powder
* 6 gm red chilli powder
* Salt to taste
* 6 green chillies (slit)
* 20 gm green coriander (chopped)
# Heat butter in a heavy bottomed pan
# Add coriander powder, turmeric powder, red chilli powder and half of the pomegranate seeds and stir
# Mix in potatoes
# Sprinkle salt and green chillies
# Mix gently, so the spices coat the potatoes evenly, reduce heat and simmer for 10 to 15 mins
# Remove from heat
# Serve hot, garnished with chopped coriander and remaining pomegrante seeds
Non Veg Recipe - Spicy Lamb Curry
Non Veg Recipe - Spicy Lamb Curry
Ingredients
* 450g lean lamb (cubed)
* 2 tsp cumin seeds
* 2 tsp dry unsweetened coconut
* 1 tsp mixed mustard and onion seeds
* 2 tsp sesame seeds
* 1 tsp fresh ginger (chopped fine)
* 1 garlic clove (crushed)
* 1 tsp chili powder
* 1 3/4 cups vegetable oil
* 3 onions (sliced)
* 3 3/4 cups water
* 2 tbsp lemon juice
* 4 fresh green chillies (split)
Preparation:
* In a pan or skillet, dry roast the cumin and coriander seeds first
* add in dry unsweetened coconut, mixed mustard and onion seeds follwed by sesame seeds
* Shake frequently to prevent spices from burning
* Remove aside
* Grind roasted spices using a pestle and mortar
* Mix the roasted spices with ginger, garlic, chili powder, salt and cubed lamb together in a bowl
* Heat 1 1/4 cups of oil in a pan
* Add onion slices and cook till golden brown
* Add the meat mixture to the onions
* Stir-fry everything over low heat (5 to 7 mins)
* Add water and simmer for 45 mins, stir occasionally
* When meat is cooke through, remove pan from heat and sprikle with lemon juice
* Heat remining oil in a separate pan
* Add the split green chillies and reduce heat, cover with lid
* Remove pan from heat after 30 secs, let cool
* Pour chili-oil mixture over lamb curry and serve hot with steamed rice
Ingredients
* 450g lean lamb (cubed)
* 2 tsp cumin seeds
* 2 tsp dry unsweetened coconut
* 1 tsp mixed mustard and onion seeds
* 2 tsp sesame seeds
* 1 tsp fresh ginger (chopped fine)
* 1 garlic clove (crushed)
* 1 tsp chili powder
* 1 3/4 cups vegetable oil
* 3 onions (sliced)
* 3 3/4 cups water
* 2 tbsp lemon juice
* 4 fresh green chillies (split)
Preparation:
* In a pan or skillet, dry roast the cumin and coriander seeds first
* add in dry unsweetened coconut, mixed mustard and onion seeds follwed by sesame seeds
* Shake frequently to prevent spices from burning
* Remove aside
* Grind roasted spices using a pestle and mortar
* Mix the roasted spices with ginger, garlic, chili powder, salt and cubed lamb together in a bowl
* Heat 1 1/4 cups of oil in a pan
* Add onion slices and cook till golden brown
* Add the meat mixture to the onions
* Stir-fry everything over low heat (5 to 7 mins)
* Add water and simmer for 45 mins, stir occasionally
* When meat is cooke through, remove pan from heat and sprikle with lemon juice
* Heat remining oil in a separate pan
* Add the split green chillies and reduce heat, cover with lid
* Remove pan from heat after 30 secs, let cool
* Pour chili-oil mixture over lamb curry and serve hot with steamed rice
Non Veg Recipe - Spicy Lamb Chops
Non Veg Recipe - Spicy Lamb Chops
Ingredients
* 1 kg lamb chops
* 2 tsp fresh gingerroot (chopped fine)
* 2 garlic cloves (crushed)
* 3 1/4 cups water
* 2 eggs
* 1 1/4 cups oil
* 1 tsp pepper
* 1 tsp garam masala
* 1 tsp black cumin seeds
* 1 1/2 tsp salt
* boiled potatoes (garnish)
* tomatoes wedges (garnish)
* 1 lemon (garnish)
* 1 bunch cilantro (chopped)
Preparation:
* Trim excess fat from lamb chops using a sharp knife
* In a bowl, combine the ginger, garlic, pepper, garam masla, cumin seeds and salt
* Rub mixture all over lamb chops
* Using a pot, bring the water to boil
* Add the lamb chops and spice mixture, cook for 45 mins, stir occasionally
* When water evaporates, remove from heat and allow to cool
* In another bowl, beat the eggs using a fork
* Heat oil in a skillet
* Dip lamb chops into beaten egg, then cook them in oil for 3 mins turning once
* Transfer the cooked lamb chops to a serving platter
* Garnish with boiled potatoes, tomato and lemon wedges and cilantro
Ingredients
* 1 kg lamb chops
* 2 tsp fresh gingerroot (chopped fine)
* 2 garlic cloves (crushed)
* 3 1/4 cups water
* 2 eggs
* 1 1/4 cups oil
* 1 tsp pepper
* 1 tsp garam masala
* 1 tsp black cumin seeds
* 1 1/2 tsp salt
* boiled potatoes (garnish)
* tomatoes wedges (garnish)
* 1 lemon (garnish)
* 1 bunch cilantro (chopped)
Preparation:
* Trim excess fat from lamb chops using a sharp knife
* In a bowl, combine the ginger, garlic, pepper, garam masla, cumin seeds and salt
* Rub mixture all over lamb chops
* Using a pot, bring the water to boil
* Add the lamb chops and spice mixture, cook for 45 mins, stir occasionally
* When water evaporates, remove from heat and allow to cool
* In another bowl, beat the eggs using a fork
* Heat oil in a skillet
* Dip lamb chops into beaten egg, then cook them in oil for 3 mins turning once
* Transfer the cooked lamb chops to a serving platter
* Garnish with boiled potatoes, tomato and lemon wedges and cilantro
Non Veg Recipe - Spicy Leg of Lamb (Moghlai Raan)
Non Veg Recipe - Spicy Leg of Lamb (Moghlai Raan)
Ingredients:
* 2 kg leg of lamb
* 4 large onions
* 4 cloves garlic
* 1 large piece fresh ginger root
* 1 tbsp desssicated non-sweet coconut
* 1 tbsp ground almonds
* 2 tsp ground turmeric leaves
* 2 tsp turmeric powder
* 1 tbsp garam masala
* 1 tbsp cumin seeds
* 2 tsp chilli powder
* dash of lemon juice
* 1/2 cup plain yogurt
* 2 tbsp tomato puree
* 10 cloves
* dash of salt
* 2/3 cup dried sultanas or raisins
Preparation:
* Wash and clean the lamb, trim all fats and skin
* Using a food processor, process the onions, garlic and ginger together
* Put mixture into a bowl, add in the dessicated coconut, ground almonds, ground coriander leaves, turmeric powder, garam masala, cumin seeds, chilli powder, lemon juice, yogurt and tomato puree
* Mix everything well together
* Make some ganshes all over the lamb and insert the cloves into the gnashes
* Spread the mixture onto the meat and prick the meat all over using a sharp fork
* Leave to marinade in the refrigerator (4 hours) or overnight
* Place meat with marinade into a roasting pan
* Preheat oven to moderate temperature
* Sprinkle with salt and sultanas or raisins
* Bake leg of lamb in oven till meat becomes very tender (2 to 3 hours)
* Baste with mariande once in a while
Ingredients:
* 2 kg leg of lamb
* 4 large onions
* 4 cloves garlic
* 1 large piece fresh ginger root
* 1 tbsp desssicated non-sweet coconut
* 1 tbsp ground almonds
* 2 tsp ground turmeric leaves
* 2 tsp turmeric powder
* 1 tbsp garam masala
* 1 tbsp cumin seeds
* 2 tsp chilli powder
* dash of lemon juice
* 1/2 cup plain yogurt
* 2 tbsp tomato puree
* 10 cloves
* dash of salt
* 2/3 cup dried sultanas or raisins
Preparation:
* Wash and clean the lamb, trim all fats and skin
* Using a food processor, process the onions, garlic and ginger together
* Put mixture into a bowl, add in the dessicated coconut, ground almonds, ground coriander leaves, turmeric powder, garam masala, cumin seeds, chilli powder, lemon juice, yogurt and tomato puree
* Mix everything well together
* Make some ganshes all over the lamb and insert the cloves into the gnashes
* Spread the mixture onto the meat and prick the meat all over using a sharp fork
* Leave to marinade in the refrigerator (4 hours) or overnight
* Place meat with marinade into a roasting pan
* Preheat oven to moderate temperature
* Sprinkle with salt and sultanas or raisins
* Bake leg of lamb in oven till meat becomes very tender (2 to 3 hours)
* Baste with mariande once in a while
Non Veg Recipes - Saag Gosht
Non Veg Recipes - Saag Gosht
Servings
6
Ingredients
1 pound Lamb cut into 1-inch cubes
1 Chopped Onion
4 tsp Ground Coriander
1 tbsp Mustard Seeds
2 tsp Ground Cumin
1 tsp Chili Powder
1 tsp Turmeric
1/4 cup Plain Curd
1 inch Chopped Ginger
3 Crushed Garlic cloves
2 lb Spinach
1/4 tsp Salt
1/2 tbsp Oil
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Spinach should be trimmed, washed and torn in small pieces
* Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft.
* Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well
* Add 1 tbsp of curd and cook over high heat, stirring the meat until all the curd is absorbed - 3 to 5 minutes. Repeat with a second tbsp of curd, third, etc till the yogurt is used up
* When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.
* When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.
Servings
6
Ingredients
1 pound Lamb cut into 1-inch cubes
1 Chopped Onion
4 tsp Ground Coriander
1 tbsp Mustard Seeds
2 tsp Ground Cumin
1 tsp Chili Powder
1 tsp Turmeric
1/4 cup Plain Curd
1 inch Chopped Ginger
3 Crushed Garlic cloves
2 lb Spinach
1/4 tsp Salt
1/2 tbsp Oil
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Spinach should be trimmed, washed and torn in small pieces
* Heat the oil in a casserole and cook the onion over medium-high heat, stirring constantly, until soft.
* Stir lamb, coriander, mustard seeds, cumin, chili powder and turmeric. Mix all the ingredients well
* Add 1 tbsp of curd and cook over high heat, stirring the meat until all the curd is absorbed - 3 to 5 minutes. Repeat with a second tbsp of curd, third, etc till the yogurt is used up
* When the yogurt is used up, stir in the ginger and garlic, add just enough water to cover the meat and bring to boil. Cover the casserole, lower the heat and simmer for one hour.
* When the meat is cooked, increase the heat to medium and add the spinach in batches, stirring each batch until it is wilted. When all the spinach is incorporated, cook the stew, uncovered, over high heat to evaporate any excess liquid - about five minutes. Add the salt just before serving.
Non Veg Recipes - Mutton Rogan Josh
Non Veg Recipes - Mutton Rogan Josh
Servings
6
Ingredients
1 tbsp Whole Fennel Seeds
3 1/4 cup Plain Curd
6 tbsp Vegetable Oil
1 3/4 stick Cinnamon
1/2 tsp Whole cloves
2 tsp Salt
1 pinch Asafetida
3 lb Cubed Lamb
4 tsp Paprika
1/2 tsp Cayenne pepper
1 1/2 tsp Dried Ginger
4 cup Water or beef broth
1/4 tsp Garam masala
Preparation
* Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves.
* A second later, put in the ground asafetida. A second after that, put in all the meat and the salt.
* Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way.
* Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
* Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
* Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
* Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.
Servings
6
Ingredients
1 tbsp Whole Fennel Seeds
3 1/4 cup Plain Curd
6 tbsp Vegetable Oil
1 3/4 stick Cinnamon
1/2 tsp Whole cloves
2 tsp Salt
1 pinch Asafetida
3 lb Cubed Lamb
4 tsp Paprika
1/2 tsp Cayenne pepper
1 1/2 tsp Dried Ginger
4 cup Water or beef broth
1/4 tsp Garam masala
Preparation
* Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves.
* A second later, put in the ground asafetida. A second after that, put in all the meat and the salt.
* Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way.
* Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly.
* Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes.
* Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot.
* Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid.
Non Veg Recipes - Boti Kabab
Non Veg Recipes - Boti Kabab
Servings
4-5
Ingredients :
1.5 lbs Boned Leg of lamb
2 cloves Chopped Garlic
2 tbsp Chopped Coriander Leaves
2 tbsp Lemon Juice
4 tbsp Curd
1/2 tsp Turmeric
1 tsp Salt
2 tbsp Oil
6 Green Cardamoms
1 Cinnamon Stick
2-3 Dried Red Chili
1 tbsp Coriander Seeds
Preparation
* Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
* Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
* Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
* Put the meat into a bowl and add the liquidised ingredients.
* Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
* Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
* Thread meat onto skewers leaving about ¼-inch gap between each piece.
* Mix any remaining marinade with the oil and keep aside.
* Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
* Turn the skewers over and grill for a further 2-3 minutes.
* Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
* Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
* Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.
Servings
4-5
Ingredients :
1.5 lbs Boned Leg of lamb
2 cloves Chopped Garlic
2 tbsp Chopped Coriander Leaves
2 tbsp Lemon Juice
4 tbsp Curd
1/2 tsp Turmeric
1 tsp Salt
2 tbsp Oil
6 Green Cardamoms
1 Cinnamon Stick
2-3 Dried Red Chili
1 tbsp Coriander Seeds
Preparation
* Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.
* Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes.
* Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.
* Put the meat into a bowl and add the liquidised ingredients.
* Mix throughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator).
* Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean).
* Thread meat onto skewers leaving about ¼-inch gap between each piece.
* Mix any remaining marinade with the oil and keep aside.
* Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.
* Turn the skewers over and grill for a further 2-3 minutes.
* Reduce heat to medium. Brush the kababs with the oil/marinade mixture and grill for 6-8 minutes.
* Turn the skewers over and brush the kababs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.
* Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.
Non Veg Recipe- Keema Matar
Non Veg Recipe- Keema Matar
Servings
6
Ingredients:
1 small Finely Chopped Onion
2 inch piece Chopped Ginger
1/4 cup Vegetable Oil
1/2 tsp Cumin Seeds
1 tsp Coriander Seed
1/2 tsp Turmeric Powder
1 medium Tomato
1/4 cup Plain Curd
1 1/4 lbs Ground Lamb
1 1/4 tsp Salt
2 tsp Garam Masala
2 tbsp Fresh Lemon Juice
1 Fresh Hot Green Chili
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Put onion, finger, and garlic into container of food processor and chop finely. Put the oil in wide nonstick pan and set over medium-high heat.
* When oil is hot put in onion, ginger and garlic mixture. Stir and fry until it is somewhat brown.
* Put in cayenne , cumin seeds coriander seeds and turmeric, stir one or twice.
* Now put in the tomato and yogurt, Stir on high heat until the tomato is soft.
* Put in meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes.
* Put in 1 cup water. Stir and bring to simmer. Cover and turn heat to low and simmer for 25 minutes.
* Add lemon juice. green chili, cilantro and peas. Stir and bring back to a simmer.
* Cover and cook on low heat for 10 minutes.
Servings
6
Ingredients:
1 small Finely Chopped Onion
2 inch piece Chopped Ginger
1/4 cup Vegetable Oil
1/2 tsp Cumin Seeds
1 tsp Coriander Seed
1/2 tsp Turmeric Powder
1 medium Tomato
1/4 cup Plain Curd
1 1/4 lbs Ground Lamb
1 1/4 tsp Salt
2 tsp Garam Masala
2 tbsp Fresh Lemon Juice
1 Fresh Hot Green Chili
6 tbsp Fresh Cilantro
1 cup Fresh or frozen peas
Preparation
* Put onion, finger, and garlic into container of food processor and chop finely. Put the oil in wide nonstick pan and set over medium-high heat.
* When oil is hot put in onion, ginger and garlic mixture. Stir and fry until it is somewhat brown.
* Put in cayenne , cumin seeds coriander seeds and turmeric, stir one or twice.
* Now put in the tomato and yogurt, Stir on high heat until the tomato is soft.
* Put in meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes.
* Put in 1 cup water. Stir and bring to simmer. Cover and turn heat to low and simmer for 25 minutes.
* Add lemon juice. green chili, cilantro and peas. Stir and bring back to a simmer.
* Cover and cook on low heat for 10 minutes.
Non Veg - Lamb Vindaloo
Non Veg - Lamb Vindaloo
Servings
4-5
Ingredients:
3 lbs Boneless Lamb
1/4 cup Vegetable Oil
1/4 cup Cider Vinegar
3 tbsp Tamarind Pulp
1 tsp Salt
2 tbsp Vegetable Oil
1 Big White Onion
6 Garlic Cloves
2 tbsp Fresh Ginger Root
1/2 cup Vegetable Oil
3 cups Thinly sliced onions
1 tsp Ground Cumin
1 tsp Ground Mustard
3 tsp Turmeric
1 1/2 tsp Red Pepper
3 tsp Paprika
1 tsp Ground Sumac
1 tsp Ground Cinnamon
Hot Water
Preparation
* Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
* Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
* Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree.
* Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
* When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade.
* Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
* Pick out and discard the bones and serve over rice.
Servings
4-5
Ingredients:
3 lbs Boneless Lamb
1/4 cup Vegetable Oil
1/4 cup Cider Vinegar
3 tbsp Tamarind Pulp
1 tsp Salt
2 tbsp Vegetable Oil
1 Big White Onion
6 Garlic Cloves
2 tbsp Fresh Ginger Root
1/2 cup Vegetable Oil
3 cups Thinly sliced onions
1 tsp Ground Cumin
1 tsp Ground Mustard
3 tsp Turmeric
1 1/2 tsp Red Pepper
3 tsp Paprika
1 tsp Ground Sumac
1 tsp Ground Cinnamon
Hot Water
Preparation
* Cut lamb into 3/4" cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours.
* Put two tablespoons oil, onion, garlic and ginger in a food processor and puree.
* Heat 1/2 cup oil in large skillet over medium-high heat. Add onions and saute until they are caramel brown, stirring constantly to avoid burning. Add the puree.
* Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
* When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade.
* Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2 1/2 cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
* Pick out and discard the bones and serve over rice.
Non Veg Rice Dishes - Nawabi Mutton Pulov
Non Veg Rice Dishes Nawabi Mutton Pulov
Ingredients:
Basmati rice 325 gms.
Mutton, cut in pieces ½ kg.
Onions, sliced 3 nos.
Ginger-garlic paste ½ tbsp.
Garam masala 1 tsp.
Red chilies 3 nos.
Cinnamon 1" piece
Curd, beaten ½ cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ½ tsp.
Turmeric powder ½ tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped
As required
Jardalu (apricots ) 5 nos.
Dry fruits As required
Ghee As required
Preparation:
1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
2.Now grind the fried onions and red chilies to a fine paste.
3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste,
turmeric powder and salt.
4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook
till done.
5.Heat ghee again in another vessel, add the whole spices, fry for a while and
then add the washed rice.
6.Add salt, warm water so that comes 1½ inch above the rice and cook till the
rice is done.
7.Remove, spread out to cool and remove the whole spices.
8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked
mutton and sprinkle little garam masala.
9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11.Mix and serve hot garnished with chopped coriander & pudina.
Ingredients:
Basmati rice 325 gms.
Mutton, cut in pieces ½ kg.
Onions, sliced 3 nos.
Ginger-garlic paste ½ tbsp.
Garam masala 1 tsp.
Red chilies 3 nos.
Cinnamon 1" piece
Curd, beaten ½ cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ½ tsp.
Turmeric powder ½ tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped
As required
Jardalu (apricots ) 5 nos.
Dry fruits As required
Ghee As required
Preparation:
1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
2.Now grind the fried onions and red chilies to a fine paste.
3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste,
turmeric powder and salt.
4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook
till done.
5.Heat ghee again in another vessel, add the whole spices, fry for a while and
then add the washed rice.
6.Add salt, warm water so that comes 1½ inch above the rice and cook till the
rice is done.
7.Remove, spread out to cool and remove the whole spices.
8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked
mutton and sprinkle little garam masala.
9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11.Mix and serve hot garnished with chopped coriander & pudina.
Non Veg Rice Dishes - Mutton Pulov
Non Veg Rice Dishes - Mutton Pulov
Ingredients:
¼ kg. Mutton, small pieces
½ kg. Basmati Rice
½ cup butter/ghee
½ piece ginger
2 or 3 red chilies
½ tsp. turmeric powder
1 garlic finely chopped
3 or 4 onions, cut in small pieces
cashewnuts - about 10 pieces couple of bay leaves
3 or 4 cinnamon smashed/powdered
5 cloves, smashed/powdered
4 cardamom smashed
4 or 5 strings of Saffron
1 cup yogurt/curd
4 green chilies finely chopped
small bunch of finely chopped coriander leafs
½ lime squeezed into juice
Salt as required
To Grind:
Grind the ginger, cashew nuts, red chillies and garlic
into a fine paste using a blender/mixer.
Preparation:
Add the butter or ghee in a pan. Then add the onions
and fry onions
until golden brown and set aside.
Add the ground paste and fry in the pan with 1tsp
ghee/butter
After the oil separates from the paste, add the mutton
and fry
further.
Add little water as required for gravy consistency
Cook covered in low flame till meat is cooked
Boil rice with bay leaves in a vessel and remove when
'almost' cooked.
Add salt, drain and set aside.
Add little water to yogurt/curd if too thick.
Then take a fine piece of muslin and strain the
yogurt/curd
Add the turmeric, smashed cloves, cinnamon, cardamom,
turmeric and finely chopped green chillies. Then add
the coriander
leaves.
Add lime juice to enhance the taste and mix well.
Add curd mixture to mutton. Stir well.
Dissolve saffron in few tspns of milk and sprinkle
over half the rice
In a large pan put rice, mutton and fried onions in
alternate layers
and repeat the process till everything is put.
Add 2 tspn of ghee over the rice. Cook covered in low
flame until rice
is fully cooked .
Ingredients:
¼ kg. Mutton, small pieces
½ kg. Basmati Rice
½ cup butter/ghee
½ piece ginger
2 or 3 red chilies
½ tsp. turmeric powder
1 garlic finely chopped
3 or 4 onions, cut in small pieces
cashewnuts - about 10 pieces couple of bay leaves
3 or 4 cinnamon smashed/powdered
5 cloves, smashed/powdered
4 cardamom smashed
4 or 5 strings of Saffron
1 cup yogurt/curd
4 green chilies finely chopped
small bunch of finely chopped coriander leafs
½ lime squeezed into juice
Salt as required
To Grind:
Grind the ginger, cashew nuts, red chillies and garlic
into a fine paste using a blender/mixer.
Preparation:
Add the butter or ghee in a pan. Then add the onions
and fry onions
until golden brown and set aside.
Add the ground paste and fry in the pan with 1tsp
ghee/butter
After the oil separates from the paste, add the mutton
and fry
further.
Add little water as required for gravy consistency
Cook covered in low flame till meat is cooked
Boil rice with bay leaves in a vessel and remove when
'almost' cooked.
Add salt, drain and set aside.
Add little water to yogurt/curd if too thick.
Then take a fine piece of muslin and strain the
yogurt/curd
Add the turmeric, smashed cloves, cinnamon, cardamom,
turmeric and finely chopped green chillies. Then add
the coriander
leaves.
Add lime juice to enhance the taste and mix well.
Add curd mixture to mutton. Stir well.
Dissolve saffron in few tspns of milk and sprinkle
over half the rice
In a large pan put rice, mutton and fried onions in
alternate layers
and repeat the process till everything is put.
Add 2 tspn of ghee over the rice. Cook covered in low
flame until rice
is fully cooked .
Non Veg Rice Dishes - Mutton Briyani
Non Veg Rice Dishes - Mutton Briyani
Ingredients :
Basmathi Rice - 200 gms
Onion - 1
Tomato - 1
Coriander leaves Curry leaves,Bay leaves,
Cloves, cinnamon, Cardamom - each 2
Mutton - 100gms
To grind :
Ginger & garlic paste - 5 tsp
Green chillies -5,
coriander powder - 5 tsp,
turmeric powder -3 tsp, ½ onion. Grind separately
Cloves - 2, cinnamon - 4, Cardamom - 4, Aniseed - 4 tsp - Crush them separately.
To marinate the Mutton :
Mutton - 100 gms Curd - 250 gms Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes
Preparation :
Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes.
When they are cooked, add the spices & bay leaves. Add the green chillies & the marinated chicken After 15 minutes after adding the Mutton Reduce the flame and add the Ground pastes one by one .
Finally add the basmathi rice. & salt And add water in the ratio of 2 cups of water for 1 cup of rice.
Finally add some ghee to the rice
Tip : In pressure cooker let the rice cook for 4 whistles
Ingredients :
Basmathi Rice - 200 gms
Onion - 1
Tomato - 1
Coriander leaves Curry leaves,Bay leaves,
Cloves, cinnamon, Cardamom - each 2
Mutton - 100gms
To grind :
Ginger & garlic paste - 5 tsp
Green chillies -5,
coriander powder - 5 tsp,
turmeric powder -3 tsp, ½ onion. Grind separately
Cloves - 2, cinnamon - 4, Cardamom - 4, Aniseed - 4 tsp - Crush them separately.
To marinate the Mutton :
Mutton - 100 gms Curd - 250 gms Marinate the chicken in the curd adding a little salt & sugar for about 40 minutes
Preparation :
Heat some oil in a pan and add the onions and after they turn golden brown Add the tomatoes.
When they are cooked, add the spices & bay leaves. Add the green chillies & the marinated chicken After 15 minutes after adding the Mutton Reduce the flame and add the Ground pastes one by one .
Finally add the basmathi rice. & salt And add water in the ratio of 2 cups of water for 1 cup of rice.
Finally add some ghee to the rice
Tip : In pressure cooker let the rice cook for 4 whistles
Sunday, September 9, 2007
Ganesh Chaturti: Recipes: Puran Poli
Ganesh Chaturti: Recipes: Puran Poli
PURAN POLI
Ingredients
1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbspOil
For frying Oil / Ghee
Inner Filling
1 - 1/2 cup Jaggery
1 - 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder
Method
* Blend the ghee and masala with the maida. Using water make a soft smooth dough. Leave under a wet cloth for 40-50 minutes.
* Knead again. Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours.
* Put the dal in the cooker till one whistle.
* Drain the water. Grind to a paste and with the jaggery and cardamom powder.
* The filling should not be watery.
* Make small balls of the filling. Divide the dough into small balls and flatten them.
* Place one ball of filling on the dough and cover and seal up the filling.
* Carefully roll out the dough into thick puris making sure the filling does not come out.
* Fry on a tawa pouring ghee around it. Cook on both sides.
PURAN POLI
Ingredients
1 cup Maida
1 pinch Turmeric Powder
1 pinch Salt
2 tsp Ghee
Water enough to make dough
6 tbspOil
For frying Oil / Ghee
Inner Filling
1 - 1/2 cup Jaggery
1 - 1/4 cup Bengal Gram Dal
1/4 tsp Cardamom Powder
Method
* Blend the ghee and masala with the maida. Using water make a soft smooth dough. Leave under a wet cloth for 40-50 minutes.
* Knead again. Put in the 6 tbsps oil and knead till completely absorbed. Cover and leave aside for 4 hours.
* Put the dal in the cooker till one whistle.
* Drain the water. Grind to a paste and with the jaggery and cardamom powder.
* The filling should not be watery.
* Make small balls of the filling. Divide the dough into small balls and flatten them.
* Place one ball of filling on the dough and cover and seal up the filling.
* Carefully roll out the dough into thick puris making sure the filling does not come out.
* Fry on a tawa pouring ghee around it. Cook on both sides.
Ganesh Chaturti: Recipes: Rawa Ladoo
Ganesh Chaturti: Recipes: Rawa Ladoo
RAWA LADDU
Ingredients
100 g Semolina (Suji/Rava)
250 ml Milk, Toned
10 g Ghee
15 tsp Aspartame (Artificial sweetener)
1 pinch Cardamom
Method
* Roast semolina in a non-stick pan on low heat till it slightly turns brown.
* Add ghee and milk.
* Stir till mixture becomes sticky.
* Add powdered cardamom and mix.
* Remove the pan from heat and add the sweetener and mix.
* Remove the pan from heat and add the sweetener and mix.
* Form the dough in to small balls.
* Serve when dry.
Makes: 10 Ladoos.
RAWA LADDU
Ingredients
100 g Semolina (Suji/Rava)
250 ml Milk, Toned
10 g Ghee
15 tsp Aspartame (Artificial sweetener)
1 pinch Cardamom
Method
* Roast semolina in a non-stick pan on low heat till it slightly turns brown.
* Add ghee and milk.
* Stir till mixture becomes sticky.
* Add powdered cardamom and mix.
* Remove the pan from heat and add the sweetener and mix.
* Remove the pan from heat and add the sweetener and mix.
* Form the dough in to small balls.
* Serve when dry.
Makes: 10 Ladoos.
Ganesh Chaturti: Recipes: Motichoor Ke Laddu
Ganesh Chaturti: Recipes: Motichoor Ke Laddu
MOTICHOOR LADOO
Ingredients
2 1/2 cups Gram flour (not superfine variety)
500 ml.Milk
1/2 tsp. Cardamom powder
3 cups Ghee
A fineholed shallow strainer spoon
For Syrup
2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp. Milk
3 cups Ghee
Method
For Syrup:
* Put sugar and water in a vessel and boil.
* When sugar dissolves, add milk.
* Boil for 5 minutes till scum forms on top.
* Strain and return to fire.
* Add colour and boil till sticky but no thread has formed.
* Add cardamom powder and mix. Keep aside.
For Boondi:
* Mix flour and milk to a smooth batter. Mix all the ingredients mentioned under stuffing except milk.
* Heat ghee in a heavy frying pan.
* Hold strainer on top with one hand.
* With the other pour some batter all over the holes.
* Tap gently till all batter has fallen into hot ghee.
* Stir with another strainer and remove when light golden.
* Keep aside. Repeat for remaining batter.
To Proceed
* Immerse boondi in syrup.
* Drain any excess syrup.
* Spread in a large plate. Sprinkle few tsp. hot water over it.
* Cover and keep for 5 minutes.
* Shape in laddoos with moist palms.
* Cool and keep open to dry, before storing in containers.
Making time: 1 hour
Makes: 25 pieces
MOTICHOOR LADOO
Ingredients
2 1/2 cups Gram flour (not superfine variety)
500 ml.Milk
1/2 tsp. Cardamom powder
3 cups Ghee
A fineholed shallow strainer spoon
For Syrup
2 1/2 cups Sugar
3 1/2 cups Water
2 tbsp. Milk
3 cups Ghee
Method
For Syrup:
* Put sugar and water in a vessel and boil.
* When sugar dissolves, add milk.
* Boil for 5 minutes till scum forms on top.
* Strain and return to fire.
* Add colour and boil till sticky but no thread has formed.
* Add cardamom powder and mix. Keep aside.
For Boondi:
* Mix flour and milk to a smooth batter. Mix all the ingredients mentioned under stuffing except milk.
* Heat ghee in a heavy frying pan.
* Hold strainer on top with one hand.
* With the other pour some batter all over the holes.
* Tap gently till all batter has fallen into hot ghee.
* Stir with another strainer and remove when light golden.
* Keep aside. Repeat for remaining batter.
To Proceed
* Immerse boondi in syrup.
* Drain any excess syrup.
* Spread in a large plate. Sprinkle few tsp. hot water over it.
* Cover and keep for 5 minutes.
* Shape in laddoos with moist palms.
* Cool and keep open to dry, before storing in containers.
Making time: 1 hour
Makes: 25 pieces
Ganesh Chaturti: Recipes: Puliyodarai (Tamarind Masala Rice)
Ganesh Chaturti: Recipes: Puliyodarai (Tamarind Masala Rice)
PULIYODARAI
Ingredients:
Good Quantity of Tamarind
Cooked Rice according to need
4 - 5 Cups water
Few Corriander Seeds
Few Red Chillies
5 -6 Spoons of Oil
Few Mustard seeds
Few Methi seeds
1/2 Cup Udad dal
1/2 Cup channa dal
Few Red chilli
Hing
Few Curry leaves & groundnuts
* Soak a good quantity of tamarind in hot water, allow it to soak for about 10 minutes after that remove the pulp, it should approximately be about 4-5 cups.
* Meanwhile grind coriander seeds (daniya seeds) and red chillies into a fine powder.
* Heat till oil take about 5-6 spoons of oil.
* Splatter mustard seeds, methi seeds, udad dal, channa dal, red chilli, hing, curry leaves & groundnuts. Fry them till golden brown.
* Splatter mustard seeds, methi seeds, udad dal, channa dal, red chilli, hing, curry leaves & groundnuts. Fry them till golden brown.
* Put 1 spoon of red chilli powder, 1/2 spoon of turmeric powder and add the tamarind water into it.
* Once it is boiling add the salt according to taste, and the grinded powder.
* Allow it to reduce in volume, soon you will see the oil leaving the sides of the pan. When it attains a chutney consistency, remove from flame.
* Check for the salt and chilli, if more add a little jaggery in the end.
* Mix it with rice for pulliodirai.
PULIYODARAI
Ingredients:
Good Quantity of Tamarind
Cooked Rice according to need
4 - 5 Cups water
Few Corriander Seeds
Few Red Chillies
5 -6 Spoons of Oil
Few Mustard seeds
Few Methi seeds
1/2 Cup Udad dal
1/2 Cup channa dal
Few Red chilli
Hing
Few Curry leaves & groundnuts
* Soak a good quantity of tamarind in hot water, allow it to soak for about 10 minutes after that remove the pulp, it should approximately be about 4-5 cups.
* Meanwhile grind coriander seeds (daniya seeds) and red chillies into a fine powder.
* Heat till oil take about 5-6 spoons of oil.
* Splatter mustard seeds, methi seeds, udad dal, channa dal, red chilli, hing, curry leaves & groundnuts. Fry them till golden brown.
* Splatter mustard seeds, methi seeds, udad dal, channa dal, red chilli, hing, curry leaves & groundnuts. Fry them till golden brown.
* Put 1 spoon of red chilli powder, 1/2 spoon of turmeric powder and add the tamarind water into it.
* Once it is boiling add the salt according to taste, and the grinded powder.
* Allow it to reduce in volume, soon you will see the oil leaving the sides of the pan. When it attains a chutney consistency, remove from flame.
* Check for the salt and chilli, if more add a little jaggery in the end.
* Mix it with rice for pulliodirai.
Ganesh Chaturti: Recipes: Moong Dal Ka Halwa (Lentil Pudding)
Ganesh Chaturti: Recipes: Moong Dal Ka Halwa (Lentil Pudding)
MOONG DAL KA HALWA
Ingredients
1 1/2 cup Moong dal , Soaked
3/4 cup Mawa, Well crumpled
1 cup Sugar
1 1/2 litre Milk
1/2 tsp Saffron soaked in a little milk
5 Cardamoms powdered
6 tbsp Ghee
Method
* Grind the moong dal coarsley.
* Heat the ghee in a thick bottomed dekchi and fry the dal till golden.
* Add milk and cook till the milk has been absorbrd.
* Add mawa and cook on a low fire, stirring continously till the dal and the mawa are well blended.
* Remove from the fire and keep aside.
* Make sugar syrup of one thread consistencey, add saffron and cardomom powder to it.
* Add the fried dal to the syrup and stir quickly till it mixes well.
* If you want you can add thin silvers of blanched almonds.
MOONG DAL KA HALWA
Ingredients
1 1/2 cup Moong dal , Soaked
3/4 cup Mawa, Well crumpled
1 cup Sugar
1 1/2 litre Milk
1/2 tsp Saffron soaked in a little milk
5 Cardamoms powdered
6 tbsp Ghee
Method
* Grind the moong dal coarsley.
* Heat the ghee in a thick bottomed dekchi and fry the dal till golden.
* Add milk and cook till the milk has been absorbrd.
* Add mawa and cook on a low fire, stirring continously till the dal and the mawa are well blended.
* Remove from the fire and keep aside.
* Make sugar syrup of one thread consistencey, add saffron and cardomom powder to it.
* Add the fried dal to the syrup and stir quickly till it mixes well.
* If you want you can add thin silvers of blanched almonds.
Ganesh Chaturti: Recipes: Gujiya (Karanji)
Ganesh Chaturti: Recipes: Gujiya (Karanji)
KARANJI
Ingredients
1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds
Method
* In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough.
* Cover with wet cloth and set aside.
For the Stuffing
* Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
To Proceed
* Divide the dough into 20-25 sections, roll them out into flat round pancakes.
* Place a spoon of stuffing at the centre and fold the pancake in half.
* Use a cutter to create the fluted crescent border and cut off excess dough.
* You can seal the edges by applying a little milk and pressing down hard.
* After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
KARANJI
Ingredients
1 cup Wheat flour
3 tablespoons Ghee
1 pinch Salt
1/2 litre Oil (for frying)
1 cup Grated coconut
3 1/4 cups Sugar
1 1/2 cups Milk
Few Almonds
Few Raisins
1/2 teaspoons Cardamom powder
1 tablespoon Poppy seeds
Method
* In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough.
* Cover with wet cloth and set aside.
For the Stuffing
* Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
To Proceed
* Divide the dough into 20-25 sections, roll them out into flat round pancakes.
* Place a spoon of stuffing at the centre and fold the pancake in half.
* Use a cutter to create the fluted crescent border and cut off excess dough.
* You can seal the edges by applying a little milk and pressing down hard.
* After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
Ganesh Chaturti: Recipes: Kaju Katli Barfi
Ganesh Chaturti: Recipes: Kaju Katli Barfi
KAJU BURFI
Ingredients
1/4 kg. Cashew nuts
100 gms. Ground sugar
25 ml Water
Method
* Grind cashew nuts, and sugar separately.
* Make syrup with sugar and water, boiling only once.
* Add cashew nuts on low heat.
* Mix well.
* Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin.
* Cut into squares/diamond shapes.
KAJU BURFI
Ingredients
1/4 kg. Cashew nuts
100 gms. Ground sugar
25 ml Water
Method
* Grind cashew nuts, and sugar separately.
* Make syrup with sugar and water, boiling only once.
* Add cashew nuts on low heat.
* Mix well.
* Remove from heat on to a smooth surface and roll out (thin) quickly with a rolling pin.
* Cut into squares/diamond shapes.
Ganesh Chaturti: Recipes: Besan Ke Laddu
Ganesh Chaturti: Recipes: Besan Ke Laddu
BESAN LADOO
Ingredients:
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1tsp each almonds, pistachios, cashew nuts (chopped)
Method:
* In a kadhai mix gram flour and ghee over a low heat.
* Keep constantly stirring to avoid lumps.
* When it releases an appetizing smell, it is ready.
* Remove from the heat and allow it to cool.
* Add sugar and nuts to the gram flour and mix thoroughly.
* Now form ping-pong size balls of the mixture.
* Laddus are ready to be served.
BESAN LADOO
Ingredients:
2 cups gram flour (besan)
11/2 cup sugar (grinded)
1 cup ghee
1tsp each almonds, pistachios, cashew nuts (chopped)
Method:
* In a kadhai mix gram flour and ghee over a low heat.
* Keep constantly stirring to avoid lumps.
* When it releases an appetizing smell, it is ready.
* Remove from the heat and allow it to cool.
* Add sugar and nuts to the gram flour and mix thoroughly.
* Now form ping-pong size balls of the mixture.
* Laddus are ready to be served.
Ganesh Chaturti: Recipes: Modak (Steamed Dessert Dumplings)
GANESH CHATURTHI RECIPES
Ganesh Chaturthi - the birth anniversary of Lord Ganeshji, is celebrated as Ganesh Chaturthi. This festival comes on the 4th day of Bhadarva Shukla-Paksh of the Hindu calendar in (August/September). A special sweet dish called Modak, other sweets and milk is offered to idols of Lord Ganeshji at home and in temples, and worshippers visit Ganesh temples to perform Ganesh Puja.
Ganesh Chaturti: Recipes: Modak (Steamed Dessert Dumplings)
MODAK
Ingredients
3 cups Rice flour
6 cups Water
3 tsp. Oil
4 cups Coconut, grated
2 cup Sugar
1/2 cup Dry fruits
1/2 cup Milk
Method
For the Rice Dough
* Boil the water & oil and remove from heat.
* To it add the rice flour, cover and allow it to cool.
* Later, knead well and keep aside.
For the Stuffing
* Mix all the ingredients mentioned under stuffing except milk.
* Put this mixture on a medium heat and cook stirring all the time.
* Then add the milk, mixing well and remove off the heat once it is totally dry.
To Proceed
* Make balls of the rice dough.
* Make a small hollow in the center and place the stuffing in the middle.
* Now join the open edges together and give it a shape like a whole garlic.
* Steam these modaks for 10 minutes, take off, cool and keep in air-tight containers.
Ganesh Chaturthi - the birth anniversary of Lord Ganeshji, is celebrated as Ganesh Chaturthi. This festival comes on the 4th day of Bhadarva Shukla-Paksh of the Hindu calendar in (August/September). A special sweet dish called Modak, other sweets and milk is offered to idols of Lord Ganeshji at home and in temples, and worshippers visit Ganesh temples to perform Ganesh Puja.
Ganesh Chaturti: Recipes: Modak (Steamed Dessert Dumplings)
MODAK
Ingredients
3 cups Rice flour
6 cups Water
3 tsp. Oil
4 cups Coconut, grated
2 cup Sugar
1/2 cup Dry fruits
1/2 cup Milk
Method
For the Rice Dough
* Boil the water & oil and remove from heat.
* To it add the rice flour, cover and allow it to cool.
* Later, knead well and keep aside.
For the Stuffing
* Mix all the ingredients mentioned under stuffing except milk.
* Put this mixture on a medium heat and cook stirring all the time.
* Then add the milk, mixing well and remove off the heat once it is totally dry.
To Proceed
* Make balls of the rice dough.
* Make a small hollow in the center and place the stuffing in the middle.
* Now join the open edges together and give it a shape like a whole garlic.
* Steam these modaks for 10 minutes, take off, cool and keep in air-tight containers.
Okra Curry - Vegetarian Recipes
Free Indian Recipe for
Okra Curry - Vegetarian Recipes
(Masala Bhindi)
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil
Okra Curry Recipe Directions:
Heat oil in a non.stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders and tomato for five minutes on medium low heat. Add potato, okra, turmeric and chilli
powders and salt and cook on medium low heat for half an hour.
Okra Curry - Vegetarian Recipes
(Masala Bhindi)
1 lb. okra, sliced lengthwise or chopped into small pieces.
2 onions, pureed
2 tsp. ginger paste
2 tsp. garlic paste
1 tsp. turmeric
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 potato, cubed
1 tsp. salt or to taste
1 large tomato, pureed
2 tbsp. oil
Okra Curry Recipe Directions:
Heat oil in a non.stick frying pan (or skillet) and fry the onions, ginger and garlic, together with cumin and coriander powders and tomato for five minutes on medium low heat. Add potato, okra, turmeric and chilli
powders and salt and cook on medium low heat for half an hour.
Poha - Vegetarian Recipes
Free Indian Recipe for
Poha - Vegetarian Recipes
2 cups flattened rice (poha)
available at any Indian grocery store.
2 cups water
1 potato, chopped small
2 tablespoons ghee
1 onion, chopped fine
1/4 cup groundnuts (raw peanuts)
1/2 teaspoon turmeric (just enough to color the rice)
1/2 teaspoon mustard seeds
Lemon juice, to taste
Salt and pepper
Poha Recipe Directions:
Soak the flattened rice (poha) in water and set aside.
In a large round.bottomed frying pan, heat the ghee till very hot. Add mustard seeds, onion, potato and groundnuts. When the mustard seeds are tender,
cover with water and cook till potato and groundnuts are tender.
Drain off any excess water from the soaked rice. Add the turmeric to the rice until it's a nice golden yellow. Add the rice to the frying pan and mix with the
potato.onion mixture until hot. Add salt, pepper and lemon juice to your taste.
Poha - Vegetarian Recipes
2 cups flattened rice (poha)
available at any Indian grocery store.
2 cups water
1 potato, chopped small
2 tablespoons ghee
1 onion, chopped fine
1/4 cup groundnuts (raw peanuts)
1/2 teaspoon turmeric (just enough to color the rice)
1/2 teaspoon mustard seeds
Lemon juice, to taste
Salt and pepper
Poha Recipe Directions:
Soak the flattened rice (poha) in water and set aside.
In a large round.bottomed frying pan, heat the ghee till very hot. Add mustard seeds, onion, potato and groundnuts. When the mustard seeds are tender,
cover with water and cook till potato and groundnuts are tender.
Drain off any excess water from the soaked rice. Add the turmeric to the rice until it's a nice golden yellow. Add the rice to the frying pan and mix with the
potato.onion mixture until hot. Add salt, pepper and lemon juice to your taste.
Paneer Cheese - Vegetarian Recipes
Free Indian Recipe for
Paneer Cheese - Vegetarian Recipes
12 cups whole milk
2 teaspoon salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice
Directions for Paneer Cheese Recipe:
In a 5.quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.
Line a large strainer or colander with several layers of pure cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much
liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.
Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Yields about 1 pound.
Paneer Cheese - Vegetarian Recipes
12 cups whole milk
2 teaspoon salt
1/4 teaspoon cumin seed, crushed
1/3 cup lemon juice
Directions for Paneer Cheese Recipe:
In a 5.quart Dutch oven bring milk, salt and cumin seed just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in lemon juice. Let stand 15 minutes.
Line a large strainer or colander with several layers of pure cotton cheesecloth. Strain mixture; discard liquid. Gently squeeze the cheesecloth to remove as much
liquid from the curds as possible. Wrap cloth around curds. Place wrapped curds in a large strainer or colander and put a weighted bowl on top to help press out any additional liquid. Let stand, covered, in the refrigerator for at least 15 hours.
Remove curds. Discard liquid. Form curds into a flat rectangle or press into a large bowl to shape. Refrigerate, covered with plastic wrap, until well chilled. Store in refrigerator, tightly wrapped, for up to 3 weeks. Yields about 1 pound.
Masoor Dhal and Onions - Vegetarian Recipes
Free Indian Recipe for
Masoor Dhal & Onions - Vegetarian Recipes
(Mushoor dhal pyaj phoron diye)
2/3 cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste
Masoor Dhal & Onions Recipe Directions:
Pre.cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.
Masoor Dhal & Onions - Vegetarian Recipes
(Mushoor dhal pyaj phoron diye)
2/3 cup masoor dhal
1 tbsp. oil
1 large onion, sliced
1 tsp. turmeric powder
2 tsp. salt or to taste
Masoor Dhal & Onions Recipe Directions:
Pre.cook the lentils using three cups of water. Heat oil in a saucepan and fry the onions for five minutes, stirring constantly. Add the lentils and another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and turn off the heat.
Green Beans - Vegetarian Recipes
Free Indian Recipe for
Green Beans - Vegetarian Recipes
(Gujerati)
1 lb. fresh green beans
4 tablespoons vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, peeled and finely chopped
1 hot red dried chile, crushed
1 teaspoon salt
1/2 teaspoon granulated sugar
Black pepper to taste
Directions for Green Beans Recipe:
Trim the beans and cut into 1.inch lengths. Blanch by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes. Drain in a collander, rinse under cold running water and set aside. Heat the oil in a large frying pan over medium heat. When hot, add mustard seeds. As soon as they begin to pop, add garlic and stir until lightly brown.
Add crushed red chile and stir for a few seconds. Add green beans, salt and sugar. Stir to mix. Turn heat to medium/low. Stir and cook the beans for 7 to 8 minutes until they have absorbed the spiced flavors. Add black pepper, mix and serve.
Green Beans - Vegetarian Recipes
(Gujerati)
1 lb. fresh green beans
4 tablespoons vegetable oil
1 tablespoon black mustard seed
4 cloves garlic, peeled and finely chopped
1 hot red dried chile, crushed
1 teaspoon salt
1/2 teaspoon granulated sugar
Black pepper to taste
Directions for Green Beans Recipe:
Trim the beans and cut into 1.inch lengths. Blanch by dropping them into a pot of boiling water and boiling rapidly for 3 to 4 minutes. Drain in a collander, rinse under cold running water and set aside. Heat the oil in a large frying pan over medium heat. When hot, add mustard seeds. As soon as they begin to pop, add garlic and stir until lightly brown.
Add crushed red chile and stir for a few seconds. Add green beans, salt and sugar. Stir to mix. Turn heat to medium/low. Stir and cook the beans for 7 to 8 minutes until they have absorbed the spiced flavors. Add black pepper, mix and serve.
Green Moong Dhal - Vegetarian Recipes
Free Indian Recipe for
Green Moong Dhal - Vegetarian Recipes
2/3 cup green moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
2 tsp. salt or to taste
Directions for Green Moong Dhal Vegetarian Recipe:
Pre.cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat.
Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and remove from heat.
Green Moong Dhal - Vegetarian Recipes
2/3 cup green moong dhal
1 onion, chopped
1 tsp. minced ginger
4 large garlic cloves minced fine
2 large tomatoes, sliced
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. garam masala powder (optional)
1 tsp. turmeric powder
2 tsp. salt or to taste
Directions for Green Moong Dhal Vegetarian Recipe:
Pre.cook the lentils using three cups of water. Heat oil in a saucepan and fry the cumin seeds for a minute. Add the chopped onions, minced ginger, minced garlic, cumin, coriander and garam masala powders, as well as sliced tomatoes and cook, stirring constantly, for ten minutes on medium low heat.
Stir in lentils with another three cups of water and turmeric powder, heat till the mixture starts boiling, season with salt and remove from heat.
Chickpea Curry - Vegetarian Recipes
Free Indian Recipe for
Chickpea Curry - Vegetarian Recipes
(Chole Masale)
1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves
Chickpea Curry Recipe Directions:
Heat oil in a non.stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves.
Chickpea Curry - Vegetarian Recipes
(Chole Masale)
1 lb. canned chickpeas
1 large potato, cooked and cubed
1 tbsp. oil
1 large onion, pureed
1 large tomato, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1/2 tsp. each cumin, coriander, turmeric and chilli powders.
1 tsp. salt or to taste
Cilantro/coriander leaves
Chickpea Curry Recipe Directions:
Heat oil in a non.stick frying pan (or skillet) and fry the onion and tomato, ginger and garlic pastes, cumin, coriander, turmeric and chilli powders together for a couple of minutes. Add the potatoes and chickpeas and 1/2 cup of lukewarm water and cook until done. Garnish with cilantro/coriander leaves.
Cheela Tomato - Vegetarian Recipes
Free Indian Recipe for
Cheela Tomato - Vegetarian Recipes
1 pound tomatoes, peeled and pureed
1 pound besan or gram flour
4 green chillies, minced
1 small bunch of coriander leaves, minced
1 teaspoon til (sesame seeds)
1 teaspoon turmeric powder
Salt and chilli powder to taste
6 teaspoons sugar
Cheela Tomato Recipe Directions:
1. Form a soft batter by mixing together all the above ingredients.
2. Heat a griddle (tawa) to smoking. Then lower the heat and grease it well with ghee.
3. Put 1/4 cup of batter on it and spread it into a thin even round shape. When the undersides turn golden, put a little more ghee around the edges and turn over.
4. Remove from heat when both sides turn golden brown. Serve piping hot with green chutney.
Cheela Tomato - Vegetarian Recipes
1 pound tomatoes, peeled and pureed
1 pound besan or gram flour
4 green chillies, minced
1 small bunch of coriander leaves, minced
1 teaspoon til (sesame seeds)
1 teaspoon turmeric powder
Salt and chilli powder to taste
6 teaspoons sugar
Cheela Tomato Recipe Directions:
1. Form a soft batter by mixing together all the above ingredients.
2. Heat a griddle (tawa) to smoking. Then lower the heat and grease it well with ghee.
3. Put 1/4 cup of batter on it and spread it into a thin even round shape. When the undersides turn golden, put a little more ghee around the edges and turn over.
4. Remove from heat when both sides turn golden brown. Serve piping hot with green chutney.
Bhindi Dopiyaza - Vegetarian Recipes
Free Indian Recipe for
Bhindi Dopiyaza - Vegetarian Recipes
1 lb. okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped cilantro
Bhindi Dopeaza Recipe Directions:
Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve with rice, naan or pita bread.
Bhindi Dopiyaza - Vegetarian Recipes
1 lb. okra
2 medium onions, chopped
1/4 teaspoon garlic paste or powder
1/4 teaspoon coriander paste or powder
1/8 teaspoon cumin
3 large tomatoes
2 tablespoon oil
1/2 cup chopped cilantro
Bhindi Dopeaza Recipe Directions:
Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve with rice, naan or pita bread.
Bhakari - Vegetarian Recipe
Free Indian Recipe for
Bhakari - Vegetarian Recipe
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
Bhakari Recipe Directions:
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.
Bhakari - Vegetarian Recipe
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water
Bhakari Recipe Directions:
Combine the flour, salt, oil, milk, and half the water in a bowl. Mix using a wooden spoon or fingers. Add more water, 1 tablespoon (15 ml) at a time until the dough forms a ball. Knead the dough with lightly oiled hands for 10 minutes. The dough should be fairly firm. Allow the dough to rest, covered with a dish cloth, for 15 minutes.
Divide the dough into 4 to 6 pieces. Roll each piece into a round 1/4 inch thick. Heat a flat griddle or large skillet over moderate heat. Cook the dough, one piece at a time, pressing it down occasionally with a spatula, until cooked and lightly browned on the bottom. Turn the dough and repeat. The dough may balloon slightly during cooking. Repeat with remaining pieces of dough.
Makes 4 to 6 pieces.
Alu Began - Vegetarian
Alu Began - Vegetarian Recipes
1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoon oil
1/2 cup chopped cilantro
Alu Began Recipe Directions:
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes. Add potato and eggplant, and cook for 13 to 15 minutes. Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nan, pita bread or rice.
1 lb. potatoes (alu)
1 lb. eggplant (began)
2 medium onions, chopped
1/4 tablespoon ginger paste or powder
1/4 teaspoon garlic paste or powder
2 medium tomatoes
1/4 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 teaspoon coriander powder
Salt to taste
3 tablespoon oil
1/2 cup chopped cilantro
Alu Began Recipe Directions:
Cut potatoes, eggplant and tomatoes in small cubes.
Heat the oil in a pan. Fry the onion for 1 minute. Add garlic, ginger, cumin, turmeric and coriander; mix together for 2 minutes. Add potato and eggplant, and cook for 13 to 15 minutes. Add tomato, and cook for 3 minutes. Sprinkle with cilantro. Serve hot with nan, pita bread or rice.
Tuesday, August 14, 2007
Chicken Kandhari Kofta - Mughlai >Main Course
Serves 2
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
500 gms of chicken mince
½ tspn of cinnamon powder
Salt to taste
3 tblspns of oil
¾ cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
½ cup of tomato puree
2/3 cup of cashewnut paste
½ tspn of garam masala powder
2 tblspns of pomegranate syrup
½ cup of fresh cream
Recipe
1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute, then add coriander powder and red chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.
4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream.
5.Serve with naan or parantha.
Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
500 gms of chicken mince
½ tspn of cinnamon powder
Salt to taste
3 tblspns of oil
¾ cup boiled onion paste
1 tblspn of ginger-garlic paste
1 tblspn of coriander powder
1 tspn of red chilli powder
½ cup of tomato puree
2/3 cup of cashewnut paste
½ tspn of garam masala powder
2 tblspns of pomegranate syrup
½ cup of fresh cream
Recipe
1.Mix cinnamon powder, one teaspoonful of salt and minced chicken thoroughly. Divide the mix into twelve equal portions. Shape them into balls (koftas). Keep the koftas aside.
2.Heat oil in a pan. Add boiled onion paste and cook till onions turn pink. Add ginger-garlic paste. Sauté for a minute, then add coriander powder and red chilli powder.
3.Stir in tomato puree and cashewnut paste dissolved in a little water. Cook for five minutes on a high flame, stirring continuously.
4.Add one and half cups of water and bring it to a boil. Add chicken koftas and cook for ten minutes, stirring occasionally. Add garam masala powder and pomegranate syrup. Correct seasoning. Simmer for five minutes. Stir in fresh cream.
5.Serve with naan or parantha.
Make cashewnut paste by soaking half-cup cashewnuts in water for half an hour. Grind it to a smooth paste. You do not need to use expensive full cashewnuts, you can use cashewnut pieces (tukda).
Chicken Chettinad - South India >Main Course
Serves 2-3
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste
Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
1 kg of chicken
2 tspns of poppy seeds (khus khus)
½ grated coconut
1 tspn of fennel seeds
1 tspn of coriander seeds
½ tspn of cumin seeds
6-8 of whole red chillies
1 one inch stick of cinnamon
3 green cardamoms
2 of cloves
½ tspn of turmeric powder
½ cup of oil
1 large onion
2 tspns of chopped ginger
2 tspnsof chopped garlic
½ star anise
1 tspn of red chilli powder
3 medium sized of tomatoes
1 lemon
10-12 curry leaves
Fresh coriander for garnishing
Salt to taste
Recipe
1.Clean the chicken, remove skin and cut into twelve pieces.
2.Chop the onions and tomatoes separately.
3.Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4.Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red chilli powder and turmeric powder.
5.Add chicken and mix. Cook for five minutes and then put two cups of water. Add lemon juice, cover and cook till the chicken is done.
6.Serve hot, garnished with coriander leaves and accompanied with boiled rice or parantha.
Chicken and Mushroom Casserole - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken cut into serving pieces
250 gm fresh mushrooms, sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
2 chicken stock cubes
225 gm canned tomatoes
Salt and pepper to taste
Chopped parsley
Recipe
1) Preheat large browning dish for five minutes.
2) Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces.
3) Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes.
4) Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well.
5) Cover with lid and cook on High for 20 minutes. Stir once during cooking.
6) Sprinkle with choppped parsley.
Serve with boiled rice or noodles.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken cut into serving pieces
250 gm fresh mushrooms, sliced
1 green capsicum, sliced
1 medium onion, chopped
4 teaspoons cornflour
2 chicken stock cubes
225 gm canned tomatoes
Salt and pepper to taste
Chopped parsley
Recipe
1) Preheat large browning dish for five minutes.
2) Place chicken pieces into the preheated dish, skin side down. Cover with paper towelling and cook on High for five minutes. Turn chicken pieces over and cook a further five minutes. Drain chicken pieces.
3) Place mushrooms, capsicum and onion into browning dish and cook on High for threee minutes.
4) Blend cornflour with small quantity of water, add to the browning dish with crumpled stock cubes,tomatoes and tomato liquid. Season with salt and pepper. Return chicken pieces to the dish and stir well.
5) Cover with lid and cook on High for 20 minutes. Stir once during cooking.
6) Sprinkle with choppped parsley.
Serve with boiled rice or noodles.
Curried Chicken Pieces - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken pieces
One tablespoon oil
One tablespoon butter
One onion, chopped
Two sticks celery, sliced
One cooking apple, chopped
One clove garlic, crushed
One tomato, skinned and sliced
One green capsicum, chopped
One tablespoon curry powder
One tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browning dish on High in the microwave oven for five minutes.
2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish.
4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
One kg chicken pieces
One tablespoon oil
One tablespoon butter
One onion, chopped
Two sticks celery, sliced
One cooking apple, chopped
One clove garlic, crushed
One tomato, skinned and sliced
One green capsicum, chopped
One tablespoon curry powder
One tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browning dish on High in the microwave oven for five minutes.
2) Place chicken pieces with oil into dish and cook on High for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish.
4) Place butter in the dish with onion, celery, apple, garlic, tomato and capsicum. Cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with remainder of stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Honey-spiced Chicken - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients60 g (2 oz) butter
1/2 cup honey
1 tablespoon french mustard
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon mild curry powder
1 kg chicken pieces
Recipe1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.
2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to combine.
3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces over at least once during cooking time. Allow to stand 10 minutes before serving. Serve with pan juices poured over chicken.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients60 g (2 oz) butter
1/2 cup honey
1 tablespoon french mustard
2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon mild curry powder
1 kg chicken pieces
Recipe1) Place butter in a small micro-proof bowl. Microwave on High for 1 minute.
2) Add honey, mustard, soy sauce, salt and curry powder. Stir well to combine.
3) Arrange chicken pieces in a large micro-proof baking dish. Spoon sauce over chicken. Cook on high for 20 minutes. Baste frequently and turn pieces over at least once during cooking time. Allow to stand 10 minutes before serving. Serve with pan juices poured over chicken.
Curried Chicken - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.
2) Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish clean.
4) Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients1 kilo chicken pieces
1 tablespoon oil
1 tablespoon butter
1 onion, chopped
2 sticks celery, sliced
1 cooking apple, chopped
1 clove garlic, crushed
1 tomato, skinned and sliced
1 green capsicum, chopped
1 tablespoon curry powder
1 tablespoon flour
One-and-a-half cup chicken stock
Recipe
1) Preheat large browing dish in microwave oven on High for five minutes.
2) Place the chicken pieces with oil into dish and cook on high for six minutes. Turn over once during cooking.
3) Remove chicken pieces and set aside. Wipe the browning dish clean.
4) Place butter into dish with onion, celery, apple, garlic, tomato and capsicum and cook on High for three minutes.
5) Return chicken pieces to dish. Blend curry powder and flour with a small quantity of stock. Add to chicken with the remaining stock.
6) Cover and cook on High for twenty minutes. Stir occasionally during cooking.
Lemon Chicken - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
Recipe
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.
4. Add reserved marinade, blended cornflour and water to chicken. Stir well.
5. Cover and cook on High for five minutes.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
2 teaspoons sugar
1 clove garlic, crushed
1 teaspoon green ginger, grated
1 tablespoon honey
1/4 cup lemon juice
1 tablespoon dry sherry
2 chicken stock cubes
4 chicken fillets, cut into strips
1 tablespoon oil
1 tablespoon cornflour
1 cup water
Recipe
1. Combine sugar, garlic, ginger, honey, lemon juice, sherry and crumbled stock cubes in a bowl to form a marinade. Add chicken strips and marinate for 30 minutes. Stir occasionally to coat.
2. Drain chicken well and reserve marinade.
3. Preheat a large browning dish on a microwave oven on HIGH for five minutes. Add oil and chicken strips and cook on High for three minutes. Stir once during cooking.
4. Add reserved marinade, blended cornflour and water to chicken. Stir well.
5. Cover and cook on High for five minutes.
Chicken Xacuti - South India >Main Course
Chicken Xacuti
Serves 2-3
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
Chicken 1 kg
Onions, large 2 nos
Coconut, large 1 nos
Tamarind concentrate 1/4 tsp
Salt To taste
To be roasted in one tbsp. of Oil
Red chilies 7 nos
Cumin seeds 1/2 tsp
Garlic flakes 6 nos
Poppy seeds (khus khus) 2 tsp
Cloves 5 nos
Coriander seeds 2 tbsp
Dogorful (optional) 1/8 tsp
Peppercorns 1/2 tsp
Turmeric 1/2" piece
Caraway seeds (shahjeera) 1/2 tsp
Cinnamon 1" piece
Cardamoms 2 nos
Aniseeds 1/2 tsp
Recipe
1. Grind the roasted spices together with 1 onion.
2. Grate half a coconut and extract juice.
3. Grate the other half and roast in a pan. Then grind it finely.
4. Cut meat into small pieces, salt and set aside for 15 minutes.
4. Then cook with a little water until all liquid dries up.
5. Finely chop 1 onion, and sauté it.
6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water.
7. Cook about 10 minutes.
8. Add coconut juice and tamarind. Cook until well blended.
Serves 2-3
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
Chicken 1 kg
Onions, large 2 nos
Coconut, large 1 nos
Tamarind concentrate 1/4 tsp
Salt To taste
To be roasted in one tbsp. of Oil
Red chilies 7 nos
Cumin seeds 1/2 tsp
Garlic flakes 6 nos
Poppy seeds (khus khus) 2 tsp
Cloves 5 nos
Coriander seeds 2 tbsp
Dogorful (optional) 1/8 tsp
Peppercorns 1/2 tsp
Turmeric 1/2" piece
Caraway seeds (shahjeera) 1/2 tsp
Cinnamon 1" piece
Cardamoms 2 nos
Aniseeds 1/2 tsp
Recipe
1. Grind the roasted spices together with 1 onion.
2. Grate half a coconut and extract juice.
3. Grate the other half and roast in a pan. Then grind it finely.
4. Cut meat into small pieces, salt and set aside for 15 minutes.
4. Then cook with a little water until all liquid dries up.
5. Finely chop 1 onion, and sauté it.
6. Add cooked meat, ground spices, ground coconut and 1/2 a cup water.
7. Cook about 10 minutes.
8. Add coconut juice and tamarind. Cook until well blended.
Monday, August 13, 2007
Butter Chicken - North India >Main Course
Serves 4
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into 8 pieces
1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms cream
a few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Murgh Kaali Mirch - North India >Main Course
Serves 4
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
1 .. medium Chicken
1 tsp .. fresh Ginger paste
1 tsp .. fresh Garlic paste
2 tsp .. coarsely ground black pepper corns
1 tsp .. white pepper powder
3 tbsp .. oil
1/2 cup .. water
2 tbsp .. lemon juice
3 .. green chillies-slit lenghtwise
salt to taste
Recipe
1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
2. Rub the paste on the chicken pieces. Leave aside for one hour.
3. Heat oil in kadhai and add the chicken pieces
4. Stir fry for 10-15 minutes.
5. Lower the heat and add the green chillies and water.
6. Simmer until chicken is tender.
7. Add lemon juice and serve hot.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
1 .. medium Chicken
1 tsp .. fresh Ginger paste
1 tsp .. fresh Garlic paste
2 tsp .. coarsely ground black pepper corns
1 tsp .. white pepper powder
3 tbsp .. oil
1/2 cup .. water
2 tbsp .. lemon juice
3 .. green chillies-slit lenghtwise
salt to taste
Recipe
1. Mix together ginger & garlic pastes. Add salt, black pepper and white pepper.
2. Rub the paste on the chicken pieces. Leave aside for one hour.
3. Heat oil in kadhai and add the chicken pieces
4. Stir fry for 10-15 minutes.
5. Lower the heat and add the green chillies and water.
6. Simmer until chicken is tender.
7. Add lemon juice and serve hot.
Tandoori Chicken - Mughlai >Starters
Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.
Fruit and Chicken Salad - Continental >Salads
Serves 1
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
Unlimited amounts of shredded lettuce, chopped
Cucumber and any other green salad
1 apple
1 pear
1 orange
1 kiwifruit
2 oz (50g) cooked and chopped chicken breast
2 tablespoons plain yogurt
1 tablespoon wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
Recipe
Place the lettuce and green salad on a large dinner plate. Prepare the fruits by peeling, coring and slicing. Lay the slices in a circle on top of the salad vegetables and in the centre put the chopped chicken.
Serve with a dressing made of plain yogurt mixed with wine vinegar, garlic and seasonings.
Preperation Time 15 Minutes
Contents
Chicken
Ingredients
Unlimited amounts of shredded lettuce, chopped
Cucumber and any other green salad
1 apple
1 pear
1 orange
1 kiwifruit
2 oz (50g) cooked and chopped chicken breast
2 tablespoons plain yogurt
1 tablespoon wine vinegar
1 clove garlic, crushed
salt and freshly ground black pepper
Recipe
Place the lettuce and green salad on a large dinner plate. Prepare the fruits by peeling, coring and slicing. Lay the slices in a circle on top of the salad vegetables and in the centre put the chopped chicken.
Serve with a dressing made of plain yogurt mixed with wine vinegar, garlic and seasonings.
Chicken Liver Salad - Continental >Salads
Serves 2
Preperation Time 10 Minutes
Contents
Chicken
Ingredients
6 spring onions, trimmed and chopped
2 tomatoes, quartered
2 ins (5 cm) cucumber, finely chopped
2 rashers back bacon
4 oz (100 g) chicken liver
Freshly ground black pepper
½ slice (1/2 oz/12.5 g) bread
For the dressing
1 teaspoon French mustard
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon wine vinegar
Salt and black pepper
Recipe
Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl.
Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan. Toast the bread and cut into tiny squares.
Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well. Pour the dressing over the salad vegetables and toss well.
Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately.
Preperation Time 10 Minutes
Contents
Chicken
Ingredients
6 spring onions, trimmed and chopped
2 tomatoes, quartered
2 ins (5 cm) cucumber, finely chopped
2 rashers back bacon
4 oz (100 g) chicken liver
Freshly ground black pepper
½ slice (1/2 oz/12.5 g) bread
For the dressing
1 teaspoon French mustard
3 tablespoons lemon juice
1 tablespoon orange juice
1 tablespoon wine vinegar
Salt and black pepper
Recipe
Dry-fry the spring onions in a non-stick pan. Mix together with the tomatoes and cucumber in a bowl.
Trim all the fat from the bacon, grill well and chop into small pieces. Wash and trim the livers and dry-fry with black pepper in a non-stick pan. Toast the bread and cut into tiny squares.
Prepare the oil-free dressing by placing all the ingredients in a screw-top jar and shaking well. Pour the dressing over the salad vegetables and toss well.
Arrange the salad in 2 bowls and just before serving add the bacon, livers and toast squares to the centre of each bowl. Serve immediately.
Chicken Shorba - Mughlai >Soups
Serves 4
Preperation Time 20 Minutes
Contents
Chicken
Ingredients
500 gms of chicken bones
1 tblspn oil
100 gms of boneless chicken
½ tspn of cumin seeds
1 ltr water
1 ½ tblspn of refined flour (maida)
1 tblspn of chopped garlic
White pepper powder
1 tspn of butter
Salt to taste
Recipe
Clean and wash chicken bones. Clean, wash and cut chicken into very small pieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.
Stir fry chicken pieces in butter till tender and keep the stock aside.
Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.
Cook for some time and serve hot.
You may add half a cup of fresh cream just before serving to make it a little rich.
Preperation Time 20 Minutes
Contents
Chicken
Ingredients
500 gms of chicken bones
1 tblspn oil
100 gms of boneless chicken
½ tspn of cumin seeds
1 ltr water
1 ½ tblspn of refined flour (maida)
1 tblspn of chopped garlic
White pepper powder
1 tspn of butter
Salt to taste
Recipe
Clean and wash chicken bones. Clean, wash and cut chicken into very small pieces (1/2 cm cubes). Put chicken bones in a pot and one litre of water, chopped garlic and cook till water is reduced to 600 ml. Strain and keep aside.
Stir fry chicken pieces in butter till tender and keep the stock aside.
Heat oil, add cumin seeds and refined flour, cook for a minute, stirring continuously. Then add the reduced chicken stock, chicken pieces, white pepper powder and salt.
Cook for some time and serve hot.
You may add half a cup of fresh cream just before serving to make it a little rich.
Saturday, August 11, 2007
Chicken Hazaarvi - Mughlai > Starters
Serves 2
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
8 pieces of chicken breasts (boneless)
2 tblspns of ginger paste
2 tblspns of garlic paste
1 tspn of white pepper powder
Salt as per taste
½ cup of cheese grated
4 green chillies
¼ tspn of mace powder
¼ tspn of nutmeg powder
2 tblspns of chopped coriander leaves
1 egg
¾ cup of fresh cream
Butter for basting
Recipe
Cut chicken breasts into two-inch cubes. Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside.
Mash the cheese to make it into a smooth paste. Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.
Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.
Preperation Time 30 Minutes
Contents
Chicken
Ingredients
8 pieces of chicken breasts (boneless)
2 tblspns of ginger paste
2 tblspns of garlic paste
1 tspn of white pepper powder
Salt as per taste
½ cup of cheese grated
4 green chillies
¼ tspn of mace powder
¼ tspn of nutmeg powder
2 tblspns of chopped coriander leaves
1 egg
¾ cup of fresh cream
Butter for basting
Recipe
Cut chicken breasts into two-inch cubes. Apply ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and keep aside.
Mash the cheese to make it into a smooth paste. Add Finely chopped green chillies, mace powder, nutmeg powder, coriander leaves and salt.
Add egg and mix well. Add chicken to the cheese mixture. Then add fresh cream and mix delicately. Keep in the refrigerator for about two to three hours.
Put chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) until it is just cooked and slightly coloured.
Apply a little butter for basting and cook for another two minutes till chicken is fully cooked.
Murgh Ke Shami - Mughlai Chicken - Starters
Serves 5
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
600 gms of boneless chicken
½ cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
½ tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
½ tspn of mace and cardamom powder
Salt to taste
Recipe
Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. Peel and chop ginger and garlic finely.
Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside.
Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder.
Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously.
Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt.
Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre.
Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown.
Serve hot with onion lachcha and mint chutney.
After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered roasted chana dal as per your requirement.
Preperation Time 45 Minutes
Contents
Chicken
Ingredients
600 gms of boneless chicken
½ cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
½ tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
½ tspn of mace and cardamom powder
Salt to taste
Recipe
Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours. Peel and chop ginger and garlic finely.
Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a stuffing. Divide into sixteen equal portions and keep aside.
Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry for half a minute on medium heat. Add chopped ginger, garlic and chilli powder.
Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat, cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture completely, stirring continuously.
Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. Add garam masala powder, mace and cardamom powder and salt.
Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of your hand and place a portion of onion stuffing in the centre.
Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and stuffing. Shallow fry till golden brown.
Serve hot with onion lachcha and mint chutney.
After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered roasted chana dal as per your requirement.
Friday, August 10, 2007
CHUTNEY FOR DOSA
INGREDIENTS:
½ cup grated coconut
2 roasted red chillies
3 green chillies
½ tsp. mustard seeds
½ tsp. black gram dal (udad)
8-10 curry leaves
1 tsp. oil
½ tsp. coriander seeds
a little tamarind (soaked in water)
salt to taste
METHOD:
Grind the coconut, red chillies and tamarind. Add green chillies and coriander seeds while the coconut mix is being ground. Make a fine paste and add a little water.
For the seasoning, splutter udad dal, mustard seeds and curry leaves in hot oil and pour over the chutney.
Add salt to taste and serve with a hot, hot dosa.
½ cup grated coconut
2 roasted red chillies
3 green chillies
½ tsp. mustard seeds
½ tsp. black gram dal (udad)
8-10 curry leaves
1 tsp. oil
½ tsp. coriander seeds
a little tamarind (soaked in water)
salt to taste
METHOD:
Grind the coconut, red chillies and tamarind. Add green chillies and coriander seeds while the coconut mix is being ground. Make a fine paste and add a little water.
For the seasoning, splutter udad dal, mustard seeds and curry leaves in hot oil and pour over the chutney.
Add salt to taste and serve with a hot, hot dosa.
MICROWAVE MUTTON CURRY RECIPE
Ingredients:
1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron 3tbsp.
Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste
Preparation:
Heat oil, add cinnamon, cardamom, cloves and bay leaf.
When brown put ginger, garlic, green chilli paste.
Saute for a few minutes and add yoghurt and mutton cubes.
Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
To serve garnish with quartered boiled egg and mint.
A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).
1 kg mutton (boneless cubes)
6 cardamoms
1 bay-leaf
5/6 cup oil
2g saffron 3tbsp.
Garlic paste
1 boiled egg
4 cinnamon
8 cloves
1/2 cup yoghurt
1/2 tsp black pepper
3tbsp. Ginger paste
3 tbsp. Green chilli paste
Salt to taste
Preparation:
Heat oil, add cinnamon, cardamom, cloves and bay leaf.
When brown put ginger, garlic, green chilli paste.
Saute for a few minutes and add yoghurt and mutton cubes.
Put it in a glass dish, cover it and micro it for 10 minutes and then stand it for 5 minutes.
When meat is tender, add salt, pepper and saffron and micro it further for 3-4 minutes. Stand it for another minute and serve.
To serve garnish with quartered boiled egg and mint.
A squeeze of lemon juice will greatly enhance the taste. (For chicken curry use chicken instead of mutton).
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