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2010-10-11T05:15:00.000-07:00

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Mughlai Chicken Pulao Recipe

2010-07-23T16:34:00.000-07:00

Mughlai Chicken Pulao Recipe

Ingredients:

1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 ” long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
10 Cardamoms
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 ” long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)

COOKING DIRECTIONS

First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
Now heat 4 tblsp of ghee and fry 2 onions till brown.
Add half the whole spices and then add chicken and mince meat and let it brown.
Add ground spices and fry for a few minutes along with chicken and mince.
Add 2 cups of hot water, cover and cook till chicken is tender.
Beat the curd with saffron and add to chicken.
Cook uncovered for 10 minutes.
Remove from flame and keep aside.
Now heat the remaining ghee and fry bay leaves and remaining whole spices.
Add onions and brown them well.
Add rice and fry till brown.
Add enough water to cook rice and also 1 tsp of salt.
Spread a layer of rice on a flat serving dish and then another layer of meat.
Repeat with one more layer of each.
Garnish with almonds.

Easy naan recipe

2010-07-23T16:31:00.000-07:00

Easy naan recipe

Ingredients for Naan recipe:

4 cups White Flour (Maida)
1/2 tsp Baking powder
1 tsp Salt
1/2 cup Milk
1 tbsp Sugar
1 Egg
4 tbsp Oil
1 tsp Nigella seeds (Kalunji)

COOKING DIRECTIONS

Sift the flour, salt and baking powder into a bowl and make a well in the middle.
Mix the sugar, milk, eggs 2tbsp of oil in a bowl.
Pour this into the center of the flour and knead adding water if necessary to form soft dough.
Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours.
About half an before the naan are required, turn on the oven to maximum heat.
Divide the dough into 8 balls and allow rest for 3-4 minutes.
Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting.
Shape each ball of dough with the palms to make an oval shape.
Bake the indian bread naan until puffed up and golden brown. Serve hot.

Nawabi Curry Recipe

2010-07-23T16:27:00.000-07:00

Nawabi Curry Recipe

Ingredients:

100 gms Chopped and boiled vegetables (french beans, carrots, cauliflower)
3 Tomatoes
1 tbsp Oil
1/2 tsp Sugar
2 Teacup Water
Salt to taste

Paste of:

1 tbsp Cumin seeds
1 tbsp Khus-khus
1 Large onion
2 Green chilies
3 Cardamoms
3 Cloves
1 tbsp Coriander seeds
2 tsp Aniseed
2 Sticks cinnamon
25 mm Piece of ginger

COOKING DIRECTIONS

Chop the tomatoes and add 1-1/2 teacups of water.
Cook until the tomatoes turn soft.
Make a tomato puree by passing it through a sieve.
Heat oil and fry the above prepared paste for about 2-3 minutes.
Now add the vegetables, tomato puree, sugar and salt.
Nawabi Curry is ready. Serve it with kofta and parathas.

Easy Paneer Peshawari Recipe

2010-07-23T16:25:00.000-07:00

Easy Paneer Peshawari Recipe

Ingredients

250 gms Paneer, cubed
1 Onion, finely chopped
1 Tomato, finely chopped
1 Onion, sliced
1 Tomato, sliced
1 Capsicum, sliced
2 Green Chillies, finely chopped
3-4 tbsp Oil (or as required)
1 tsp Jeera seeds
1 tbsp Ginger – Garlic Paste
1/2 tsp Turmeric Powder
1/2 tsp Jeera Powder
1/2 tsp Garam Masala Powder
1/2 tsp Kasoori Methi (Roast on a hot tawa for 10-15 seconds. Remove and crush in between hands)
1/4 tsp Black Pepper Powder
1 tbsp Boiled Cashewnut Paste (Boil 5-6 Cashews and then grind to a paste)
1 tbsp Butter
Salt to Taste
Coriander Leaves, for Garnishing
A pinch of crushed Kasoori Methi, for Garnishing
A little Cream, for Garnishing

Cooking Directions

Heat oil in a kadai.
Add jeera seeds & allow to crackle.
Then add in the chopped onions and sauti until light brown.
Add ginger – garlic paste + chopped tomatoes.
Cook till the oil surfaces on top.
Dilute the turmeric powder + jeera powder + garam masala powder + pepper powder in 2 tbsp water & add to the gravy.
Also add in the chopped green chillies.
Bhuno the masala for 2 mins.
Then add in the sliced onions + tomatoes + capsicum + 8-10 tbsp water.
Mix & cook for a couple of mins.
Then add in the cashewnut paste + butter + salt to taste.
Mix well & cook for 2-3 mins.
Finally add in the cream + crushed kasoori methi + paneer cubes & cook for a further 5 mins or until the paneer heats thru & becomes soft.
Check & adjust the seasoning.
Dish out the “Paneer Peshwari” in a bowl.
Garnish with chopped coriander leaves, sprinkle with crushed kasoori methi & dot with some cream.
Serve with Roti or Naan

Palak Muragh

2010-07-23T16:20:00.000-07:00

Palak Muragh

Ingredients

2 tablespoon oil
1 onion
1 clove of garlic (crushed)
1/2 inch piece of ginger
1 teaspoon coriander
1 levelled teaspoon chilli powder
1 lb chicken legs
500 grams tin of spinach puree
2 teaspoon milk
1 levelled teaspoon salt

COOKING DIRECTIONS

Heat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes. Serve with Boiled Rice
Tip: I always pour some water over the spinach to wash the preservatives off before adding it to the chicken legs, and then leave it to drain all the water for few minutes. It also gets rid of the extra salt.

Taway kay Kabab (Lamb Kabab)

2010-07-23T16:16:00.000-07:00

Taway kay Kabab
Ingredients

1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes)
1/2 teaspoon ginger powder
4 tablespoonful oil, ghee or melted butter.
1 small onion
1/2 teaspoon garlic powder
1 heaped teaspoon coconut
4 Almonds
4 oz natural plain yoghurt
3 tablespoon water

COOKING DIRECTIONS

First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yoghurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yoghurt over it. Leave it for 15 minutes to marinade.
Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes.
Serve with Chutney and Salad Tip: Always use halal or kosher meat for curries. Non-drained meat changes the colour and the taste of curries.

Lamb Pasanday

2010-07-23T16:11:00.000-07:00

Lamb Pasanday

Ingredients

1/2 kilo lamb (boneless, cut into 1/2 thick slices)
2 onions
6 green chillies
1 tablespoon coriander seeds
250 grams yoghurt
6 tablespoon ghee or vegetable oil
1 clove garlic
1 teaspoon cumin seeds
8 whole black pepper
1/2 piece of bark
2 colves
1 teaspoon salt
2 tablespoon freshly chopped coriander

COOKING DIRECTIONS

Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves. Grind and mix it well with the onion to make a paste.
Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste. Stir/fry it until the ghee or oil comes out (or at least ten minutes).
Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered pan.
Serve with rice and Tarka dal

Ginger Chicken

2010-07-23T16:07:00.000-07:00

Ginger Chicken

Ingredients

1 lb Chicken (breast off the bone)
3 inch long piece of ginger
1/2 teaspoon black pepper (ground)
1/2 teaspoon salt
2 tablespoon plain yoghurt
4 tablespoon vegetable oil
1 teaspoon garam masalah

COOKING DIRECTIONS

Cut the ginger into matck-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken thoughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes

Chicken Masalah

2010-07-23T16:03:00.000-07:00

Chicken Masalah
Ingredients

1 lb Chicken fillets cut into 1/2 inch (1 cm) cubes
1 small onion finely chopped
1 levelled teaspoon chilli powder
1/2 teaspoon ginger powder
1 clove garlic crushed
1 levelled teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon garam Masalah
1 heaped teaspoon coriander powder
6 tablespoon oil, ghee or melted butter
1/2 tin of chopped tomatoes
2 tablespoons finely chopped coriander leaves

COOKING DIRECTIONS

Heat the oil in a cooking pan and fry the chopped onion, browning it a little. Add chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for two minutes. Then add chopped tomatoes and keep stirring it for ten minutes or until the butter leaves the spices. Now add the chicken cubes and stir them in the masalah to get the chicken pieces nicely coated. Add 1/2 a cup of water and leave the chicken to cook on a low light for fifteen minutes. Remove the lid, stir the chicken and cook for further ten minutes. When butter starts to come out, add 1/4 cup of water, sprinkle garam masalah and thinly chopped coriander leaves and cover the pan for five to six minutes.

Chicken Jalfarezi

2010-07-23T15:56:00.000-07:00

Chicken Jalfarezi
Ingredients

3 lb. Chicken breast-boneless
8 oz Green Pepper
8 oz Tomato
8 oz Onion (Red-Large)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 t Salt
1 t. Red Chili powder
¸ t Turmeric Powder
8 oz Butter solids
¸ bunch...... Cilantro

COOKING DIRECTIONS
Gather all ingredients
b) Cut chicken in to 2 x ² inch pieces.
c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
d) Melt butter in a wok (or hotel pan - or other thin utensil)
e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste
f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well
g) Cover and let the chicken steam at medium heat. Stir occasionally.
- Finely chop remaining 2oz tomatoes.
- Cut ginger into julienne.
- Wash cilantro and separate leaves from stem.
h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated.
- Add julienne garlic when half the water has evaporated.
j) Add diced green peppers, onions & tomatoes and mix.
k) Turn off heat and add cilantro. Cover.
l) Keep the cover in place for at least 5 minutes.

Fish Cutlets

2010-07-23T15:43:00.000-07:00

Fish Cutlets

Fish(minced) 3 cups
Onions(big size and cut
fine)
4 nos.
Turmeric powder ½ tsp.
Garlic 2-3 flakes
Ginger 1 " piece
Coriander leaves(cut fine) As required
Mint leaves(cut fine) As required
Pepper As required
Breadcrumbs As required
Oil As required
Salt To taste

COOKING DIRECTIONS

First boil the fish.
Grind ginger and garlic to a paste.
Mix all the ingredients along with the paste.
Add two tablespoons of oil to the above and mix well.
Make cutlets of however shape you want and coat it with bread crumbs.
Heat oil well in a frying pan and fry till the cutlets are brown.
Serve hot.

Fish Cutlets

2010-07-23T13:51:00.000-07:00

Fish Cutlets

Baked Fish Rolls

2010-07-23T13:31:00.000-07:00

Baked Fish Rolls

For the filling:
Pomphret fillets(sliced in
half)
5 nos.
Carrots, grated 2 nos.
Cabbage, shredded 1 no.
Spring onions, chopped 3 nos.
Cream(thick) 10 tbsps.
Walnuts, chopped 25 gms.
Currants 25 gms.
Cheese, grated 100 gms.
Butter 1 tbsps.
Nutmeg powder ¼ tsp.
Pepper To taste
Salt To taste
For the dough:
Rice flour 200 gms.
Lemon juice 2 tbsps.
Lemon rind, grated 1 tbsp.
Oil 2 tbsps.

COOKING DIRECTIONS

Mix all the ingredients for the filling except the pomphret fillets & cream in a
large bowl.
Make a stiff dough using hot water and the ingredients for making the dough.
Make 10 thin chapatis of this dough.
Place one fillet on one chapati and spread one teaspoon of cream on this.
Now roll this chapati and seal the edges.
Make the remaining fish rolls in the same way.
Grease a tray and place the fish rolls in it.
Pour the remaining cream over the fish rolls.
Bake the fish rolls in a moderately hot oven for one hour till the top is brown.
Sprinkle the cheese and bake till the cheese melts.
Serve hot with salad.

Keema Samosa

2010-07-23T13:19:00.000-07:00

Keema Samosa

Mutton mince ½ kg.
Ginger 1" piece
Garlic 8 flakes
Garam masala 1 ½ tsp.
Coriander leaves chopped 2 tbsps.
Mint leaves chopped 2 tbsps.
Onion finely chopped 1 no.
Green chilies cut fine 4 nos.
Thick curd 1 tbsp.
Maida As required
Oil for frying
Salt To tasteKeema Samosa

COOKING DIRECTIONS
Make a stiff dough with the maida, 4 tablespoons oil and salt.
Make 20 medium sized balls of this dough.
Make thin round chappatis of the balls.
Heat a tava and roast the chappati on one side only.
Make all the chappatis in the same way.
Now cut each chappati into two pieces and keep them covered.
Using a little water make a thick paste of 2 tablespoons maida and keep aside.
Make a paste of the ginger and garlic.
Heat oil in a frying pan and fry the onions, chilies and ginger-garlic paste.
Now add the mince meat, salt and cook on a low flame till done.
Add the garam masala, curd, coriander and mint leaves and cook for some
more time.
Remove from the flame and let it cool.
Make a cone of each half chappati and fill with the mince.
Then seal the edges with the flour paste.
Make samosas of the balance chappatis in the above manner.
Heat oil well and deepfry the samosas till golden brown.
Serve hot with mint chutney

Baisan Kadhi Recipes

2010-07-22T21:51:00.000-07:00

Keema Samosa

INGREDIENTS

Yoghurt 360 gm
Gram flour (besan) 120 gm
Carom (ajwain) seeds 2.5 gm
Cumin (jeera) seeds 2.5 gm
Fenugreek (methi) seeds 1.25 gm
Green chillies, chopped 5
Groundnut oil 60 ml
Mustard (sarson) seeds 1.25 gm
Oil to deep fry
Onion rounds ( 1/4" thick) 150 gm
Potatoes, cut round 150 gm
Red chilli powder 1 tsp
Red chillies, whole 4
Salt to taste
Soda bi-carb a pinch
Turmeric (haldi) powder 1 tsp

COOKING DIRECTIONS

Whisk yoghurt, salt, red chilli powder, turmeric and half the gram flour together in a bowl.

Keep aside. Sieve the other half of the gram flour and soda bi-carb together, add the carom seeds and mix enough water to make a thick batter.

Beat well. Add green chillies. Heat enough oil in a kadhai to deep fry.

Drop large spoonfuls of the batter in the oil to get 1 1/2 inch puffy dumplings.

Fry till golden brown on both sides. Remove and keep aside.

Heat 45 ml/3 tablespoons oil in a handi, add the yoghurt mixture and 720 ml/3 cups water.

Bring to a boil, reduce to a low heat and simmer for 8-10 minutes, stirring constantly to avoid the yoghurt from curdling.

Add the potatoes and onions and cook till potatoes are done.

Add the dumplings and simmer for 3 minutes.

Heat the remaining 15 ml/1 tablespoon oil in a small frying pan.

Add the cumin, mustard and fenugreek seeds and saute till the cumin crackles.

Add the whole red chillies. Stir.

Pour this tempering over the simmering hot kadhi.

Remove to a serving bowl and serve with boiled rice.

Chicken Nuggets Recipe

2010-07-22T21:43:00.000-07:00

Who in the world doesn't like chicken nuggets? In fact, it's one of the tastiest meals having chicken minced, seasoned with black pepper, garlic and salt. Chicken being a healthy source of nutrition renders a nutritious as well as delicious aspect to this recipe!

INGREDIENTS

Chicken boneless (chopped) 1/2 kg
Oil (for deep frying) as required
Black pepper 1/2 tsp
Garlic paste 1 tsp
Salt 1 tsp
Onion (small and chopped) 1
Plain flour 1/2 cup
Bread crumbs 1 cup
Egg 1

COOKING DIRECTIONS

Add chicken pieces in a pot.
Add garlic paste, black pepper and salt in it.
Also add onion in it and mix well.
Add this meat mixture in chopper to mince it.
Put in fridge for a while.
Make small nugget shapes from the meat.
Coat them in plain flour.
Beat an egg.
Dip in egg and then coat in bread crumbs.
Heat some oil in a pan.
Deep fry the nuggets.

Daal Kachori (Dal Kachory)

2010-01-24T21:48:00.000-08:00

Ingredients

3/4th cup skinless dried black beans (urad)
4 cups Flour (atta)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder

Method:

Soak the beans in water overnight then rinse and drain.
Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.
Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions.
Divide the dough into 16, using wet hands, and smear each portion with a little oil.
Flatten and roll out into 2inch round.
Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands.
Flatten and roll into a 3-4 inch round.
Heat plenty of oil in a deep frying pan or a kadhai.
Now lift the rolled kachori and carefully slip it into the hot oil.
Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.

Chicken Marengo (Chiken Maringow)

2009-09-28T23:17:00.000-07:00

Ingredients
Butter 1 tbsp
Virgin Olive Oil 2 tbsp
Onion(sliced) 1
Garlic Cloves 2
Chicken thighs(Skinned) 12
All-Purpose Flour 2 tbsp
Grape Juice 1 cup
Caned Toamtoes(crushed) 400 gms
Tomatoe Paste 1 tbsp
Sugar 1 tsp
Salt & Ground Pepper to taste
Prawns(Peeled) 225 gms
Fresh Coriander(chopped)1/4 cup

2 Method

Melt butter with oil in a large flame proof casse-role, add onion & garlic, & saute gently until soft.
Add chicken & sprinkle flour, then saute over moderate heat, turning chicken constantly, until it is golden brown on all sides.
Add grape juice and stir to loosen the sediments from the pan,then add tomatoes and bring to a boil, stirring.
Lower heat and add tomato paste, sugar, and salt and pepper to taste.
Cover & simmer for 40 minutes.
Add prawns to the pan, stir well until coated in sauce, and heat through for a few minutes.
Remove pan from heat and stir in coriander.
Taste for seasoning.
Serve hot, straight from the casserole.

White Chicken Qorma(Wite Chiken Korma)

2009-09-28T23:12:00.000-07:00

Ingredients
Chicken 1 cut into 8 pieces
Oil or ghee 3/4 cup
Yoghurt 250 gm
Cardamom 2
Cardamom 1
Cloves 2
Salt to taste
Red chilli powder 1 tsp
Ginger, garlic paste 1 tbsp
Onion 1
Cinnamon 1
Almonds 50 gms
Nutmeg 1
Cream as required

2 Method

Add onion and yoghurt in a blender, mix salt, red chilli powder, ginger and garlic in yoghurt and blend well.
Then heat oil or ghee in a saucepan, add cardamoms, cloves, cinnamon and nutmeg and fry a little.
Then add yoghurt mixture in the saucepan and roast well.
Now add chicken and cover and cook on low flame till chicken tenderizes and when oil/ghee floats on top, sprinkle sloced almonds and simmer on low flame.
Add cream and serve hot.

Chicken Mashrooms (Chiken Mashrums)

2009-09-28T23:01:00.000-07:00

Ingredients
Olive oil 2 tbsps
Chicken, cut into 10 serving pieces 1 1/2 kg
Salt 1/2 tsp
Freshly ground black pepper
Small button mushrooms 1/2 pound
Garlic finely chopped 1 tbsp
Vinegar 1/2 cup
Chicken stock quarter cup
Juice of lemon 1
Parsley leaves chopped 4 tbsps

2 Method

Heat olive oil in a heavy skillet.
Sprinkle the chicken with salt and pepper.
Put the chicken in the skillet in one layer and skin down.
Cook, uncovered, until brown, about 10 minutes.
Add the mushrooms.
Turn the chicken and cook for another 5 minutes.
Remove all fat from the skillet.
With the chicken in the skillet, add the garlic and stir.
Add the vinegar and stock.
Bring to a boil.
Add the lemon juice.
Sprinkle the chicken with parsley.
Cover and cook for five minutes.
You want about half cup of liquid.
If there is more than that in the pan, reduce it over high heat.

Spicy Chops (Spesy Chopps)

2009-09-28T21:59:00.000-07:00

Ingredients
Mutton or Lamb Chops 1 kg
Red chilies whole 8
Whole black pepper corns 1 tsp
Cloves of garlic 12
Ginger 1 small piece
Lemons 2
Onions,sliced 1 medium size
Green chilies chopped 2
Fresh coriander chopped 1 bunch
Salt to taste
Oil for cooking

2 Method

Grind red chilies, black peppercorns, garlic and ginger to a smooth paste.
Heat oil in a pan, golden fry the onions.
Add salt and chops, cover and cook on low heat.
When the chops get tender add the chilies and garlic and ginger paste to it and stir.
Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes.
Sprinkle chopped coriander and green chilies on top before serving.

Apple Jelly (Aple Jely)

2009-09-27T21:43:00.000-07:00

Ingredients

1 1/2 Kgs cooking Apples (Seb)
1 1/2 pints Water (6 teacups)
2 Cloves (Lavang)
Sugar (Cheeni)
juice of half Lemon (Nimbu)

Method:

Cut the apples in quarters and boil them in water with cloves till they become soft.
Drain through a muslin cloth.
Measure the juice and allow 2 cups sugar to each pint of juice.
Heat the juice, add the sugar and lemon juice and stir till dissolved.
Boil on a hot fire until the syrup sets quickly when tested on a cold plate.
Cool and pour into clean and dry jars.

Saag Chicken (Sag Chiken)

2009-09-27T21:35:00.000-07:00

Ingredients

Skinned chicken pieces - 3 lbs
Garlic pods(mined) - 5 nos
Onions(large & minced0 - 2 nos
Tomatoes(large & crushed) - 2 nos
Ginger(minced) - 1" piece
Milk - 4 tbsp
Spinach(Paalak/Cheera)
(chopped) - 4 bunches
Butter - 2 tbsp
Cayenne powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cardamom(Elakka) - 2 nos
Cloves(Grambu) -2 nos
Oil - 7 tbsp
Garam masala - 1 tsp
Salt - 1/2 tsp
Method

Fry the chicken lightly in 4 tbsp of oil for 3-4 minutes until light brown and set aside.

2)Put the spinach in a deep pan along with 1/4 cup water and bring to boil and remove from heat.

3)When cool, grind in blender and set aside.

4)Heat the remaining oil and add ginger, garlic and onions until lightly
brown.

5)Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves and cardamom.

6)Sprinkle 1 tbsp of water. Cook for 10 minutes on low heat.

7)Add chicken and milk.

8)Simmer until the chicken is tender.

9)Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat.

10)Add butter and cover until ready to serve.

Afghani Birriyani (Afghaane Biriyane)

2009-09-25T21:37:00.000-07:00

Ingredients

- 1 kg. lamb meat on the bone, cut into large pieces.
- 5 cloves
- 1large cinnamon stick
- 2 tsp. salt
- 1tbsp. ginger paste
- 1 tbsp. garlic paste
- 8 cups water
- 3 cups good quality saila rice
- 3/4 cup cooking oil
- 1 large onion skinned and thinly sliced
- 1 inch piece cinnamon stick
- 6 cloves
- 8-10 green cardamoms
- 1 tsp. cumin
- 3-4 carrots, peeled and grated
- 1\2 cup green raisins
- 1\2 cup pine nuts

Method

1. Wash meat thoroughly under cold water tap. Place the meat, cinnamon, cloves, salt, water, garlic and ginger in a large heavy based sauce pan. Bring to boil and skim off any scum that rises to the top. Reduce the heat, cover and allow to boil gently for 40 to 45 minutes until the meat is tender.
2. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 11\2 hours. Drain in a sieve and let it stand for a minute or two.
3. Fry the nuts, raisins and carrots separately in 2 tablespoons of oil in a small frying pan. keep aside.
2. Heat oil in a large heavy based pan, add the onion and while stirring frequently fry for 3-5 minutes. Add cinnamon stick, cloves, green cardamoms, cumin, meat and 6 cups of stock, add water if necessary to make 6 cups. Bring to boil and add the rice to it. Carefully stir once. Cover and reduce the heat to medium and cook for 7-10 minutes. Gently stir the rice. (Do not stir to hard otherwise the rice will break.) Put a layer of carrot, raisins and pine nuts on the top of the rice. Cover with a tight fitting lid, reduce the heat to very low and allow to cook for another 7 - 10 minutes until rice is tender.
Fluff up the rice with a fork, then transfer it into to a heated serving dish.
Serve with Raita.

Mixed Pickle (Mixd Pikle)

2009-09-25T21:29:00.000-07:00

Ingredients

- 2 kg. raw mangoes
- 1\4 kg lemons
- 1\4 kg green chilies
- 1 kg. mixed vegetables such as carrots, peas, turnips and cauliflower
- 2 1\2 to 3 liters mustard oil
- 1\4 cup. salt
- 2 cups aniseed (saunf)
- 2 tbsp. turmeric
- 2 cup nigella seeds (kalonji)
- 2 cup fenugreek seeds (methre)
- 1\2 cup red chili powder or (according to the taste.)
Method

1. Wash and pat dry all the vegetables. Cut the mangoes into half, remove seed and then cut into 11\2 inch sized pieces. Cut the lemons into half and slit the chilies carefully into half, leaving them still held together at the stalk. Peel the carrots and cut them into 2 inches long sticks. Peel and slice the turnip. Break the cauliflower into medium sized floret. Remove the peppery covering of the garlic and leave them whole.
2. Divide the salt into two parts. Place mangoes, lemons, garlic and chilies in a large bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
3.Next day gently squeeze out all the water released by the vegetables, taking care not to squeeze the juice from the lemons.
5. Place the carrots, peas, turnip and cauliflower in bowl, pour vinegar over it and mix well. Keep aside for 2-3 hours.
6. Strain the liquid from the vegetables and bring to a boil, put the vegetables and cook just for 2 minutes. Remove the vegetables with a slotted spoon and put them in a tray to cool completely.
7. Heat mustard oil to smoking point, remove from heat and leave it to cool. Mix all the spice ingredients and remaining salt with enough oil just to bind the spices.
8. Stuff the green chilies with the spice mixture. Rub gently the rest of the mixture over the mangoes, lemons and other vegetables.
9. Place the mango mixture in an earthenware jar, Mix thoroughly with hands.
10. Pour in the remaining oil. The oil should cover the vegetables by about 2.5 cm (1 inch).
11. Cover the jar with a muslin cloth and keep it in an airing place.
12. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil.
Note: In most of the Pakistani pickles, salt and oil are used as preservatives.

Egg Sandwitch (Eg Sandvitch)

2009-09-25T21:24:00.000-07:00

Ingredients

- 2 hard boiled eggs, sliced
- 2 tbsp. butter
- 4 tbsp. mayonnaise
- salt and freshly milled pepper
- 8 large slices of white bread

Method

1. Mash the eggs with a fork or place in a food processor and pulse once or twice. Transfer to a medium bowl, add butter and mayonnaise. Stir well with a fork to blend the ingredients. Season well with salt and pepper.
2. Spread 4 slices of bread with a thin layer of mayonnaise. Spread the remaining 4 slices with good amount of egg filling, top with the mayonnaise slices and press gently. Remove crust and cut each sandwich 2 into triangles.
3. Serve with french fries.
Serves: 4

Baingan k Kabab (Kabab of Eggplant)

2009-09-25T21:16:00.000-07:00

Ingredients:

2	large eggplant, baigaan
1	medium Onions
2	cloves garlic (crushed)
1\2	cup bread crumbs
2	tablespoon coriander leaves, chopped
1\2	cup cheese, grated
1\4	cup flour
1	teaspoon salt
1\2	teaspoon pepper
-	- bread crumbs for coating
-	- oil for frying
1	- egg, beaten

Method:
1.Spike each baingan and onion with a fork and hold it over the burner to char the skin or alternatively place them under a hot grill. Turn the baingans a few times to make sure that the skin is completely charred and the flesh is soft.
2. Place baingan and onion in a bowl and wait until cool enough to handle. Carefully remove the charred skin, cut off the stalk of baingan and finely chop the flesh. Remove the excess moisture from baingan by pressing the flesh between the palms.
3. Combine baingan, onion, garlic, bread crumbs, coriander leaves, cheese, flour, salt and pepper. Mix well to combine.
4. Shape into rounds of desired size. Dip kababs first in beaten egg, then coat with bread crumbs.
5. Heat oil in a frying pan and fry 3-4 kababs at a time.
6. Serve hot.

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 30 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.

Chum Chum (Chumm Chumm)

2009-09-25T21:10:00.000-07:00

-Ingredients

4 litter milk
- 1 kg sugar
- 10 g alum(phutkari)
- 1/2 tsp. saffron
- 10 almonds
- 10 pistachio nuts
- few drops of kewra essence

Method
1. Heat the milk in a deep pan over high flame to boiling point. Add the alum powder to curdle. Remove it from the flame quickly otherwise the cheese will become hard. Pour it into the muslin bag or a thin cloth & allow to drain water. Press the bag & leave to drain for several hours.
2. Add saffron powder in the paneer. Mix it well & make small triangular chum chum.
3. Boil sugar in 2 1/2 cups of water to prepare solution (aik tar ka sheera). Carefully drop in the chum chum
4. Cook for half an hour over low flame.
5. Put the chum chum in a plate and make cream circles in their center. Garnish with sliced pistachio nuts and kewra essence.

Doodhi ka Halwa (Dodhe ka Halwaa)

2009-09-25T21:04:00.000-07:00

Ingredients

- 250 g. suji (semolina)
- 250 g. sugar
- 150 g. ghee
- 6-8 cardamom

Doodhi is an extract juice of Suji or semolina.
To make doodhi, put Suji in a small saucepan add sufficient water and soak for at least 3 hours.
Wet a large piece of muslin and tie it securely over the top of a small bowl.
Place small amount of soaked suji on the wet muslin, pour little water at a time and rub vigorously with your palm and fist. Extract all juice and discard the residue, (phok).
Place this juice (doodhi) at room temperature for several hours or until the thick milk settle down at the bottom of the pan and clear water floats on the top. Carefully Drain off the clear water from the top.
Method

1. Put sugar, half cup of water, ghee and cardamoms in a karahi or heavy based sauce pan.
2. Stirring constantly cook over low heat until a thick and light brown syrup is formed. Stand well back, in case of spluttering, and pour immediately the juice (doodhi).
3. Stirring constantly fry (bhuna) till ghee float on the top.
4. Garnish with melon seeds, grated Coconut, Pistachio and almonds. Serve hot.
Can be stored in refrigerator for a month.
Origin of this recipe is Kalabagh district Mianwali.
This delicious dish is used in Mianwali, lakki Marwat, Bannu, kohat, Karak and Attock districts
of Pakistan.
Doodhi ka halwa can serve as a breakfast and as a sweet dish with meal.

Sheer Khurma (Sher Khorma)

2009-09-25T20:56:00.000-07:00

Ingredients

- 225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

Method

1. Rinse rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain.
2. Put water and gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain.
3. In another heavy based pan heat ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add rice along with syrup. Bring to boil, then reduce heat to low.
4. Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until syrup is completely absorbed.

Sohan Halwa (Sohann Halwaa)

2009-09-25T20:51:00.000-07:00

-Ingredients

225g basmati rice
- 400ml water
- 200g gur (break into small pieces)
-1\4 cup ghee
- 1 tsp. aniseed
- 8 green cardamom seeds,
crushed
- 4 cloves
- 100g blanched almonds, cut into slivers
- 50g unsalted pistachio nuts, cut into slivers
- 25g green raisins
- 1tsp. lemon juice

Sohan Halwa

2009-09-25T20:47:00.001-07:00

Egg And Potato Curry (Eg and Potatow Cury)

2009-09-25T20:39:00.000-07:00

Ingredients:

6	- eggs
4	medium potatoes
1/2	cup oil
1	- onions, roughly chopped
1	tablespoon ginger paste
1	tablespoon garlic paste
1	teaspoon salt
1/4	teaspoon turmeric
1	teaspoon red chili powder
2	teaspoon coriander powder
.5-.75	cup water
1	teaspoon garam masala

Method:
1. Peel and cut the potatoes into large cubes and keep them in cold tap water.
2. Heat oil in a saucepan add onions and fry for 5-8 minutes, until transparent but not brown.
3. Add garlic and ginger, stirring constantly, fry for about 5 minutes, add 3-4 tablespoons of water to prevent the gravy from burning.
4. Add salt, chile powder, turmeric, coriander powder and 3-4 tablespoons of water. Fry the onion mixture for 3-5 minutes.
5. Add potatoes and stir the contents until the spices coat the potatoes well. Add water, cover and cook over low heat for about 15-20 minutes or until the potatoes are tender but not very soft. Add two cups of water, bring to boil and simmer for 5 minutes on low heat.
6. Meanwhile hard boil the eggs, peel and quarter.
7. Add garam masala, coriander leaves and green chilies to the potato curry, stir gently and transfer to serving dish. Add boiled eggs and serve.
8. Serve with chapati or paratha and mixed pickle. once

This recipe serves 6 people.
Preparation Time: 10 minutes.
Cooking Time: 25 minutes.

Serving Options:
Serve Hot
Try it with Naan or Routi

Murgh Kali Mirch (Murrgh Kaali Mirach)

2009-09-25T20:29:00.000-07:00

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

Method

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.

Pai _Lamb Trotters (Pay _Lammb Troters)

2009-09-25T20:17:00.000-07:00

Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown.
Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (jaiphal) and Mace (Javitri), Kewra, almond and sugar. Leave on very low heat (dum) for two minutes.
Serve hot with naan.
Serving: 6 to 8 persons.

Banana Bread Pudding (Bananna Bred Puding)

2009-09-25T19:07:00.000-07:00

Ingredients

1 loaf French bread
2 tblsp Vanilla Extract
4 Bananas, mashed
4 cups Milk
3 Eggs
1 cup Sugar
1 cup Raisins
1 tsp freshly ground Nutmeg
1 tsp Cinnamon
Splash of rum (optional)

Method

Cut the lof in small cubes.
Put the cubed loaf in a bowl.
Now pour the milk on it and keep it aside for a hour.
Preheat oven to 325 degrees.
Grease 9 x 13 inch baking dish.
In a separate bowl mix the eggs, sugar and vanilla essence.
Pour this mixture onto the bread mixture and then spread the mashed bananas and raisins.
Add rum, cinnamom and nutmeg powder.
Pour this mixture on the baking dish.
Bake in the oven for 1 hour and then let it cool.

Orange Pudding (Orang Puding)

2009-09-25T19:03:00.000-07:00

Ingredients

3 oranges
1 1/4 pints milk
1 1/2 oz cornflour
1 oz butter
3 oz sugar
2 eggs
pinch of salt

Method

Peel the oranges, cut in pieces and place in a buttered dish.
Mix cornflour with a little of the milk.
Boil remainder of milk, add to the cornflour paste and cook for 10 minutes, stirring constantly.
Add the butter and a pinch of salt.
Sprinkle a little sugar over the oranges.
Mix the rest of the sugar with the yolks of the eggs, and add to the milk and cornflour mixture.
Stir for a minute or two longer over the fire without boiling.
Pour over the oranges and bake for 10 minutes.
Beat the egg whites stiffly, fold in a little castor sugar, pie on top and return to cool oven for abut 10 minutes, to set and tinge a very pale brown.

Mango Pudding (Mangow Puding)

2009-09-25T19:00:00.000-07:00

Ingredients

1 cup mango pulp
1 cup cottage cheese(paneer)
1 cup cream
1 tblsp gelatin
1/4th cup water
1/2 cup sugar
1 cup mango cubes
cream and cherry for garnishing

Method

Dissolve the gelatin in 1/4 th cup of water. Keep it aside.
In a mixer blend the mango pulp, paneer cream and sugar.
Take a bowl and mix both the blended mixture and the dissolved gelatin.
Keep it in the refrigerator for setting.
When fully set garnish with mango pieces, cream and cherries and serve immediately.

Fig Pudding (Figg Puding)

2009-09-25T18:57:00.000-07:00

Ingredients

8 oz breadcrumbs
8 oz figs (anjeer)
6 oz shredded suet
2 eggs
scrape of nutmeg (jaiphal)
1/2 pint milk (doodh)
6 oz sugar (cheeni)

Method.

Chop the figs very finely and mix with the breadcrumbs, sugar, suet and nutmeg.
Add the beaten eggs and the milk.
Put the mixture into a greased basin, cover with a double piece of greased paper and steam for 3 hours.
Serve with wine foam sauce.

Milk Pudding (Millk Puding)

2009-09-25T18:51:00.000-07:00

Ingredients

2 oz rice sago
1 tblspful sugar
1/2 oz butter
1 pint milk
pinch of salt

Method

Just cover the cereal with water and let it stand for 5 minutes.
Strain off water, and put the cereal in a greased pie dish with the sugar, butter, salt and milk.
Let it soak for about 1 hour.
Then stir it well and cook slowly in a cool oven for 2 hours, stirring well after Â½ hours.
The above recipe makes a pudding of medium thickness; more or less cereal should be used to vary the consistency according to taste.
An egg can be added if desired, in which case the cereal should be boiled in the milk first and the egg added when cool.
Then bake in the oven for 20 minutes.

Butter Cookies (Buter Cukies)

2009-09-24T23:59:00.001-07:00

Ingredients

6 cups All purpose flour (maida)
3 teaspoons baking powder
1 teaspoon salt
2 cup white sugar
2 cup butter or margarine
2 egg
6 tablespoons cream
2 teaspoon vanilla extract

Method:

Sift flour, baking powder, salt and sugar together. Mix well.
Add the butter.
Add egg, cream and vanilla extract thoroughly.
Wrap this dough into a foil and refrigerate for atleast 24 hrs.
Reheat the oven for 400 degrees.
Now roll the dough into a crust which is 1/4 to 1/8 thick.
Now with the help of a cookie cutter, cut the cookies.
Lastly place them on a greased tray and bake them at 400 degrees for 5 - 8 minutes.

Microwave Paneer Matar (Mikrowave Paner Mattar)

2009-09-24T23:56:00.001-07:00

Ingredients

6"-7" round dish or 2" high with cover
100g paneer - grated
1 cup shelled peas
2 tbsp. oil
1 medium size onion
1-2 green chillies
1/2" piece ginger
6 tbsp. ready made tomato puree
1/4- red chilli powder
1/2 tsp. cumin powder
1/2 tsp. garam masala powder
Cashewnuts - optional
Salt to taste

Method

Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
Now transfer this to a micro dish and micro high for 3 minutes.
Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
Serve, garnished with fresh coriander and green chili.

Microwave Bhindi (Mikrowave Bhindii)

2009-09-24T23:52:00.001-07:00

Ingredients

300 grams bhindi - ladies fingers finely sliced
1 tablespoon oil
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon dried mango powder
1/2 teaspoon red chillies
2 to 3 fresh green chillies
Salt to taste

Method

In a non - stick frying pan heat the oil and put in all the masalas, (except the salt and mango powder).
Stir fry for one minute and then add the bhindi.
Mix well and then microwave for 5 minutes uncovered.
Let it stand for 2 to 3 minutes and then serve.

Masala Noodles (Massala Nudles)

2009-09-24T23:43:00.001-07:00

Ingredients

1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

Method:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.

Basan Ka Cheela (Besan Ka chela)

2009-09-24T23:38:00.001-07:00

Ingredients

2 cups Besan
1 large finely chopped Onion
1 finely chopped Green Chilli
1 bunch leaves finely chopped Coriander
1 tsp Ajwain
1 tsp Black Pepper Powder
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1 tsp Coriander Powder
1- 1 1/2 cup water to make batter
Oil for cooking
Salt to taste

Method:

Put all the ingredients except water in a big bowl.
Now start adding small quantities of water to make a smooth batter, so that there should be no lumps in it.
Add water till it comes to a dropping consistency or just like dosa batter. now keep it aside.
Now heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. put little oil on tawa [1tsp.] & spread 1 serving spoonful of batter evenly on it.
Cover it with lid just for a minute so that it should cook inside also. then remove lid, put some more oil on the top & turn it upside down.
Let it be brown & crispy from both sides.
Repeat the same with rest of the batter.
Serve hot with green chutney or sause. it can be taken with toast also.

Macroni in Hurry (Makroni In Hury)

2009-09-24T23:35:00.001-07:00

Ingredients

100 gms Macroni
1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

Method: Chop the vegetables.

Heat oil and add onions and capsicums.
When they tender add sauce, chilly powder, white pepper and salt.
Mix well and then add macroni.
When fully mixed garnish with grated cheese.

Tandoori Fish(Tandure Fissh)

2009-09-24T23:28:00.001-07:00

Ingredients

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

Method :

Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
Pre-heat the oven on maximum heat at broil.
Cover the oven tray with foil to avoid mess.
Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
Turn over and broil for about 8 minutes again.
Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
Serve the tandoori fish hot with your favorite chutney.

Fish Moilee (Fissh Moile)

2009-09-24T23:21:00.000-07:00

Ingredients

1 fish Rawas, Surmai or Halwaa
1 onion cut in strips
1 inch ginger griunded to paste
10-12 green chillies chopped
few curry leaves
1 tomato cut in strips
1/2 coconut grated
1/2 tsp cornflour
1/2 tsp lime juice

Method:

Marinate fish in salt for 15-30 minutes and semi-fry carefully.
Saute the onion, ginger, chillies, curry leaves, tomato in oil till light brown.
Soak the grated coconut in warm water and then remove and keep aside first milk.
Take rest of the milk, pour into fried masala and put in fish pieces.
Cook for 10 minutes. When cooked add cornflour dissolved in water and boil.
Then add first milk. Add juice of half a lime or to taste.

Fried Fish (Frid Fissh)

2009-09-24T23:18:00.000-07:00

Ingredients

900 gms./ 2lb Fish
1cup gram flour (besan)
1 green chili (chopped)
Salt To Taste
1/2 tsp turmeric powder
3 tbsp fresh bread crumbs
1/2 tsp red chili powder
1/2 black pepper powder
2 cups water
3 tbsp chopped coriander leaves
For Garnishing :
1 lemon (sliced)
2 tomatoes (sliced)

Method

Wash the fish thoroughly and cut into pieces. Rub the turmeric over the fish pieces with about 1tsp salt and set aside for 15-20 minutes.
Rinse the fish under running water.
Mix gram flour, bread crumbs, salt, chili & pepper powder, green chili, coriander and water and form a smooth batter.
Heat the oil in a kadhai or wok .
Coat the fish nicely with batter and deep-fry until golden all over on a moderate heat for about 8-10 minutes.
Serve batter fried fish hot garnished with lemon & tomato slices.

Kerala Fish Curry (Keraila Fissh Cury)

2009-09-24T23:13:00.000-07:00

Ingredients

400 gms fish pieces
1/2 cup chopped onion
1 tsp chopped ginger
2 tbsp tamarind pulp
1/2 cup coconut milk
1/2 cup fresh grated coconut
2 dry red chili
1 tsp red chili powder
1 tbsp soaked rice
1 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp turmeric powder
2 tbsp oil
Salt To Taste

Method:

Apply salt, turmeric powder and red chili powder to the fish pieces and keep aside for 15 minutes.
Lightly roast cumin and coriander seeds. Mix with dry red chillies, soaked rice and grated coconut.
Grind it to a smooth paste. Soak tamarind in half a cup of hot water. Heat oil in a pan.
Add chopped onions and chopped ginger. Cook on a high flame till onions are golden brown. Stir in fish pieces and add 2 cups of water.
Bring it to a boil. Stir in coconut and spice paste. Mash tamarind dissolved in water to make a pulp.
Strain and add to the gravy. Simmer for 2 minutes and finish with coconut milk.
Add fish pieces and cook on a medium flame for 7-8 minutes or till the fish is done.

Shahi Rogan Josh (Shahe Rogun Jossh)

2009-09-24T23:07:00.001-07:00

Ingredients

250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)

Method:

First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
Now heat ghee.
Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
Add masala paste and simmer for 3 minutes.
Add keema and simmer.
Add beaten curd and a cup of water.
Cook till meat is tender and gravy is thick.
Add garam masala, soaked saffron and cashewnuts.
Cover it with a lid for few minutes.
Serve hot garnished with chopped coriander leaves.

Meat Darbari (Meet Darbaari)

2009-09-24T23:03:00.000-07:00

Ingredients
big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree

For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

Method:

Trim off excess fat from the meat and cut into 2 " cubes.
Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
Add the salt to garlic and crush to a smooth pulp.
Melt the ghee over low flame.
Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
Add the meat and cook in the onion mixture until all sides of meat are brown.
Add water and bring to a boil. Cover and simmer until the meat is tender.
Add the puree, green chillies and coriander leaves.
Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
Remove the pan from the flame and serve hot.

Mango Trifle (Mangow Trilf)

2009-09-24T22:58:00.000-07:00

Ingredients:

Vanilla Essence
11/2 cup Thick Cream, beaten
1 kg Sponge Cake
4 remove Mangoes, peeled, cubed
Strawberries

Method:

Squeeze mango skin to extract leftover juice in 4-5 tblsp of water and also add vanilla essence.
Keep aside.
Cut sponge cake to your desired size slices and assemble in a dish.
Sprinkle vanilla water over the cake and keep aside for 15-20 minutes.
Cover the cake with mango pieces and pour out the cream over the top.
Decorate with strawberries and chill.

Mango Curry (Mangow Cury)

2009-09-24T22:54:00.001-07:00

Ingredients:

1/2 tsp Cumin seeds
1 tbsp Oil
1 tbsp Jaggery
6 Red Chillies
3/4 tsp Salt
1/2 Coconut, grated
2 Onion, sliced
250 gms Green Mangoes
6 Pods Garlic flakes
1 tsp Coriander seeds
1/2 tsp Turmeric powder
1 inch Ginger

Method

Peel green mangoes.
Slice each mango into small pieces, removing seed.
Wash and keep aside.
Grind together coconut, chillies, garlic, ginger, cumin and coriander.
Heat oil and fry onions till transparent.
Add ground mixture and stir-fry well, till oil begins to leave the masala.
Add mango slices and jaggery Pour one glass water.
Add salt and prepare on medium flame till mangoes are tender and curry thickens.

MAngo Cream (Mangow Creem)

2009-09-24T22:52:00.000-07:00

Ingredients:

2 cup mango puree
1 tblsp lime juice
1 cup heavy cream
1 tblsp unflavored gelatin
1/2 cup sugar

Method:

Sprinkle the gelatin on 1/3 cup cold water, then dissolve, stirring, over low heat.Cool.
Mix the mango puree, sugar, lime juice and gelatin.
Whip the cream until stiff, then fold lightly but completely into the mango mixture.
Pour into a mold, rinsed out with cold water.
Refrigerate until set.
Unmold and serve plain, or decorated with slices of mango.

Mango Custard (Mangow Custerd)

2009-09-24T22:50:00.000-07:00

Ingredients:

1 cup Skimmed Milk
1 tsp Coconut extract
3 tbsp firmly packed Brown sugar
2 cup Ripe Mangoes, chunks
1 tsp Lemon juice
1/4 cup Cornstarch

Method:

Combine mango chunks, lemon juice and coconut extract and blend until smooth.
In small saucepan, combine remaining ingredients.
Mix until cornstarch is dissolved.
Stir in mango mixture.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Continue to cook and stir for 2-3 minutes.
Transfer into a bowl and let it cool.
Chill thoroughly.
Add some mango chunks before servng.

Mango Salsa (Mangow Salsaa)

2009-09-24T22:47:00.000-07:00

Ingredients:

1 tblsp red onion, minced
1/4 cup fresh cilantro leaves
1/2 jalapeno pepper, seeded and minced
Juice of one lime
3 ripe mangoes, pitted and cubed

Method:

Combine all ingredients.
Let stand for 10 minutes.
Toss before serving.
Serve with grilled fish, chicken or pork.

Mango Rice (Mangow Ricce)

2009-09-24T22:44:00.000-07:00

Ingredients

4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil

Method:

Cook the rice and spread on a platter to cool.
Set aside.
For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
Add half the grated mango.
Blend into a fine paste.
Set aside.
For tempering heat up the oil in a heavy frying pan.
Add mustard, chana daal, red chilli, and curry leaves.
When the mustard seeds splutter, add the peanuts.
Once the dal is golden, add the remaining mango.
SautÃ© for a few minutes over a medium heat, until the mango is cooked.
Now add the masala.
Cook until the raw smell disappears.
Remove from heat up and set aside.
When the rice is cool, add salt to taste and extra curry leaves.
Stir in the masala little by little, until well blended.
Serve hot with fried.

Chicken In Green Mango (Chiken In gren Mangow)

2009-09-24T22:39:00.000-07:00

Ingredients

450 gms Chicken, skinned, boned and cubed
2 tbsp Corn Oil
4-5 Curry leaves
1 tsp Ginger Pulp
300 ml Water
2 Green Chillies, cut
2 Medium Onions, sliced
1 Medium Green Mango, peeled and sliced
1 tsp Chilli powder
1/2 tsp Garlic Pulp
1 tsp Coriander powder
2 tbsp cut Coriander
2 Medium Tomatoes, quartered
1 tsp Salt
1/4 tsp Turmeric
1/4 tsp Onion seeds

Method:

Place the chicken cubes in a round dish and add the onion seeds, ginger, garlic, chilli powder, turmeric, salt and coriander powder.
Mix the spices into the chicken and add half the mango slices to this mixture as well.
In a medium saucepan, heat up the oil and fry the sliced onions until golden brown.
Add the curry leaves.
Gradually add the chicken pieces, stirring all the time.
Pour in the water, lower the heat up and prepare for about 12-15 minutes, stirring occasionally, until the chicken is cooked through and the water has been absorbed.
Add the remaining mango slices, tomatoes, green chillies and fresh coriander and serve hot.

Shrimp Birriyani (Sharimp Birriyaani)

2009-09-24T22:33:00.000-07:00

Ingredients

1 lb Shrimp shelled and deveined
1 cup Basmati Rice
1 Medium chopped Onion
1" Grated Ginger Piece
2 cloves Crushed Garlic
2 Green Chillies
2/3 cup Grated Coconut
2 tsp Garam Masala
1 tbsp Lime Juice
1 tbsp Cashewnuts and Raisins
2 Bay Leaves
1/4 cup Ghee or butter
1 tsp Salt or to taste

Method

Soak the rice in normal water for 20 minutes.
Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden brown.
Add the paste to the onions and stir for about 5 minutes.
Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden brown.
Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
Preheat the oven to 300°F.
In a serving bowl mix the shrimps and rice together.
Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.
When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.

Curd Rice (Currd Ricce)

2009-09-24T22:29:00.000-07:00

Ingredients

1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt

Method:

In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the mustard seeds start popping add chana and urad daal.
After a minute, add in the ginger, coriander and green chilies.
Sauté them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut.
Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

Lemon Rice (Lemmon Ricce)

2009-09-24T22:25:00.000-07:00

Ingredients

2cups boiled Rice
1/3rd cup Lemon Rice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts

Method:

Heat oil in a pan and add mustard seeds, allow to splutter.
Add turmeric powder and peanuts, fry till brown.
Now add green chilies, curry leaves, salt and fry for 2 minutes.
Take it off from the flame and add lemon juice and mix well.
Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

Brinjal Rice (Brinjjal Ricce)

2009-09-24T22:23:00.000-07:00

Ingredients

3 cups plain rice
1 1/2 tsp mustard seeds
a few curry leaves
3 tsp. vegetable oil
3 cups eggplant (brinjals)
3 tsp. finely sliced green chillies
Salt to taste
1 tsp turmeric powder
3 tsp lemon juice

Method:

Boil rice and keep aside.
In a large pan fry the mustard seeds, curry leaves, add the eggplant (brinjal) and green chillies. Stir on low flame, cover and cook for 10 minutes.
Add salt and turmeric powder cook for another 5 minutes. Remove from fire and add lemon juice stir well and mix with the rice. Stir gently allowing each grain to coat.

Coconut Rice (Cokonut Ricce)

2009-09-24T22:19:00.000-07:00

Ingredients

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

Method:

Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.

Palak Rice (Paluk rise)

2009-09-24T22:15:00.000-07:00

Ingredients

1/2 bunch (cut into small pieces) palak
a pod garlic
a small piece of ginger
1 chopped onion
1 tomato
a few sprigs of curry leaves
1 mashed potato
1 cup basamathi rice
salt to taste
1/2 tblsp garam masala powder (optional)

For Seasoning
1 tblsp mustard
1/2 tblsp urud and channa dal
1/2 tblsp green chillies and red chillies (cut into pieces)

Method:

First wash and cut the palak into small pieces and keep aside.
Then cook the basmathi rice and set aside.
Now take a wok, pour some oil and when the oil is hot, add all the seasoning ingredients and fry till done.
Now add the onions, tomatoes and cut palak and nicely mix and close with a lid.
Let the whole thing cook very well.
When it is done, add garam masala powder if you want and saute for a minute.
Take it wok from fire and add the rice and mix it well.
Take a wok, pour some oil and put the mashed potatoes and roast it slightly and when done add the curry leaves and put into palak rice and mix well.
Serve with raita.

Tamarind Rice (Tamarrind Rise)

2009-09-24T22:12:00.000-07:00

Ingredients

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts

Method

Pressure Cook the rice and spread on a plate. keep aside.
Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
Grind this into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
Pour into the tamarind juice mixture.
Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
Add cooked tamarind gravy to the rice.
Pour in 1 tsp. of oil, if needed. Mix well and serve.

Tomato Rice (Tomatow Rise)

2009-09-24T22:07:00.000-07:00

Ingredients

2 large tomatoes made into a thick puree.
1 cup basmati rice, washed and soaked for ten minutes
1 whole black cardamom (bari ilaichi)
1 tsp red chili powder (lal mirch )
Salt to taste
1 tsp garam masala powder.
1 tblsp ghee
2 cup water

Method:

Heat ghee in a heavy bottom vessel
Put in the whole black cardamom and then the tomato puree.
Now add the dry spices, salt and saute.
Put in the rice and mix well.
Finally add the water and cook covered till done.
Seve hot.

French Fries (Frencch Fries)

2009-09-24T21:58:00.000-07:00

Ingredients

6 large baking potatoes, cut into strips
Oil for deep frying
Salt

Method:

Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
Heat oil in deep fryer to about 375°.
Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.
Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

Cheesy Pizza (Chesy Piza)

2009-09-24T21:55:00.000-07:00

Ingredients

225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)

Method

Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

Pao Bhaji (Paao Bhaje)

2009-09-24T21:52:00.000-07:00

Ingredients

12 Pav buns
2 Onions
3 tsp Dhania Powder
5 Tomatoes
2 tsp Jeera Powder
3 Potatoes
2 tsp Chilli powder
1 cup Peas
4 tsp Pav Bhajji masala
1/2 cup Carrot
Salt to taste
1/2 cup Beans
1/2 cup Coriander for garnish
1/2 cup Cabbage
2 tsp Lemon Juice
1/2 cup Capsicum
1 cup Cauliflower
1' piece Ginger
Garlic optional
2 Green chillies finely chopped

Preparation:

Heat a pan with oil & add the onions. Fry till translucent. Add tomatoes,salt,add all the powders and fry till the oil floats on top.
Steam all the other vegetables seperately & add them to the onion mixture.
Add a cup of water & let it cook to boiling consistency. Then With the help of a potato masher keep mashing the mixture till it cooks nicely.
When all the vegetables are cooked thoroughly garnish with coriander & lemon juice and serve with Pav.
For the pavs:
Slit open the pavs from the middle. Apply butter in the inside & place them on a pre-heated frying pan.When they get golden brown from the inside take them off.
Serve hot with bhajji.

Samasa (Samossa)

2009-09-24T21:42:00.000-07:00

Ingredients

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.

To Proceed :

Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

Paneer Pakora (Paner Pakkora)

2009-09-24T21:35:00.000-07:00

Ingredients

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

How To Make Paneer Pakora:

Mix first set of ingredients well.
Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Cut the paneer into thick cubes.
Sprinkle little salt, chili powder on the cubes
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

Mix Fruit Raita (Mex Frut Raitaa)

2009-09-24T21:32:00.000-07:00

Ingredients

2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste

Preparation:

Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
Cup all fruits in small cubes and add to the curd.
Garnish the fruit raita with chopped coriander and pomegranate.

Onion Raita (Oneon Raitaa)

2009-09-24T21:27:00.000-07:00

Ingredients

1/2 kg curd
2 onion (finely chopped)
1 green chiily (finely chopped)
1 ginger (finely chopped)
few coriander leaves (finely chopped)
1 tsp oil for tadka
1/4 mustard seeds (small)
1 tsp salt

Preparation:

Beat curd.
Add onion, salt, green chilly and coriander leaves.
Heat oil in a large spoon. Add mustard seeds.
Add it to the raita. Mix well.
Refrigerate for 1-2 hours before serving.
Serve the onion raita with imli rice.

Paneer Korma (Paner Qorma)

2009-09-24T20:45:00.000-07:00

Ingredients

250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:

Cut paneer in square pieces.
Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
Grate mava.
Heat clarified butter (ghee) in a pan.
Add onion (pyaj), tomato (tamatar) paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add mava, cream (malai).
Simmer for 2 minutes.
Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
Add cottage cheese (paneer) pieceswith 1/2 cup of water
When the gravy thickens put off the flame.
Take off the fire and serve hot.

Achari Paneer (achaare Paner)

2009-09-24T20:40:00.000-07:00

400 gm paneer ( cut into 2/2 squares)
1/2 green capsicum(diced)
1/2 yellow capsicum ( diced)
1/2 yellow capsicum( diced)
2 cherry tomatoes

For Garnishing

Jeera rice( to serve with)

For The Gravy

2 tbsp oil
1 tsp garlic paste
1 tsp ginger paste
2 tbsp red chilli paste
2 cups tomato puree
1/4 tsp kastoori methi
2 tsp mango pickle( chopped)
1/2 tsp red chilli powder
1 tsp garam masala powder
salt to taste
1 tsp coriander leaves chopped

How to make achari Paneer

Cut the paneer and capsicum and keep aside.
For the gravy- heat oil, add ginger , garlic and red chilli paste, tomato puree.
All powered spices, salt to taste, kasoori methi and simmer for 8-10 minutes.
Add in the paneer and peppers and mix well.
Add in chopped pickle and masala.
In a serving plate serve the jeera rice with the masala paneer and peppers

Garlic Rice (Garlik rise)

2009-09-24T20:34:00.000-07:00

Ingredients

2 cup cooked rice
2 tsp crashed garlic
2 green chillies chopped
2 tblsp cashewnuts (kaju)
1 tblsp almonds(badam), slivered.
1 tsp chopped fresh coriander
2 tblsp ghee
Salt and pepper to taste

How to make garlic rice:

Take a heavy wok and heat ghee in it.
Now add garlic and green chilies to it.
Once garlic turns golden in color, add the dry fruits and roast for half a minute.
Now add the cooked rice, sprinkle salt and pepper and mix well.
Garnish the Garlic Rice with fresh coriander and serve.

Harissa (Haresa)

2009-09-24T20:26:00.000-07:00

Ingredients

1 tsp garlic (lasan) paste
5 cup mutton stock
1 tsp ginger (adrak) paste
1/2 cup ghee
1/2 tsp black pepper (kali mirch)
2 cups tomato (tamatar) puree
salt (namak) to taste
2 medium onion (pyaj) sliced
20 green chilies
1 tsp red chili powder
1 kg meat
1/2 kg wheat (gehun)

How to make harissa:

Soak the wheat in water for seven to eight hours.
In a wide pot mix in wheat, salt and 1 1/2 liter water and stir fry it on medium flame till tender.
Take another pot, mix in meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder and tomato puree and stir fry it till soft.
When the meat is soft then use a chopper to obtain haleem like consistency.
Then mix in soft wheat up and stock and stir fry the mixture till it is thick.
Heat up oil in a pot and fry the onions till golden brown, pour out it on the harissa.
Serve it with lime, cut green chilies, cut ginger and garam masala powder.

Arhar Daal With Green Mango (Arharr Dal with Gren Mangow)

2009-09-24T20:20:00.000-07:00

Ingredients

1 cup chopped Green Mango
1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
Salt to taste
1 tsp chopped Ginger (Adrak)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chillies (Hari mirch)
2 tblsp Clarified Butter (Ghee)
2 dry Red Chilly (Saboot Lal Mirch)
1 tsp Sugar
1 tsp Mustard Seeds (Raai / Raee)
1 sprig Curry Leaves
1 tsp Garam Masala

How to make arhar dal with green mango:

Wash and cook the dal with the turmeric powder, salt and the sugar in a saute.
Add the mango to the dal.
Add a part of the ginger to the dal along with the cumin powder and the garam masala powder. mix well.
When the dal and the mango is cooked remove from fire.
Heat the ghee in a pan , add the mustard seeds, when they crackle,add the remaining ginger,curry leaves, slit green chillies and the broken red chillies.
Fry for 2 minutes over a low flame and pour over the dal. serve hot.

Moong Daal With Palak (Mung dal with Paluk)

2009-09-24T20:10:00.000-07:00

Ingredients

1 cup split Green Gram Lentil (Moong Dal)
3 cup chopped Spinach (Palak)
a pinch of Turmeric Powder (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 tsp Asafetida (Hing)
2 tblsp Butter
1 tsp chopped Garlic (Lasun)
1 tsp chopped Ginger (Adrak)
a pinch of Sodium bi carbonate
1 tblsp fresh Cream

How to make moong dal with palak:

Wash and soak the gram for 30 minutes.
Boil some water in a pan.
Add the spinach leaves and the sodium bi carbonate and cook the leaves for a minute over a high flame till the leaves are cooked.
Drain the leaves and when cool grind in a blender. remove and keep aside.
Cook the dal ,turmeric powder, chilly powder and the salt in a pressure cooker.
When the dal is cooked remove from the flame and keep aside.( make sure the dal is dissolved in the water, if the water was not sufficient add some more water and cook the dal again in a pan . use a wooden spoon to mash the dal).
Transfer the dal to a pan and add the spinach paste. mix thoroughly.
Cook over a low flame for 2 minutes.remove from the flame and keep aside.
Melt the butter in a pan . Add the garlic and fry for till the garlic turns light brown in color.
Add the ginger and the asafoetida and fry for a few seconds over a low flame.
Add the dal and mix thoroughly. remove from the flame and serve hot garnished with cream.

Urad Daal (Urd Dal)

2009-09-24T20:03:00.000-07:00

IIngredients

1 cup Urad(white) daal
1 Onion sliced
1 Tomato diced(optional)
1tsp Ginger grated
1-2 Green chilies chopped
Coriander leaves finely chopped
1tsp Cumin seeds (jeera)
2 bayleaves 2 cloves
1/2 tsp. turmeric powder
Salt to taste
A pinch of Garam masala
Red chili powder to taste
2tbsp oil
1tsp lemon juice

Preparation:

Clean and wash the daal properly. Soak it in water for 10-15 minutes.
Boil it in 5 cups of water. Boil till it becomes soft. It should not become pasty. Remove the water and keep aside.
Heat oil in a kadhai and add cloves, bayleaves and cumin seeds, allow to splutter.
Now add ginger, onion and green chili and stir-fry till golden brown.
Add tomato (if using) and fry till it softens. Add all dry masalas (turmericpowder, chili powder, salt) and fry for a moment.
Now add daal and lemon juice, mix very gently.
Sprinkle garam masala and garnish with coriander.
Serve hot.

Panchmel Daal (Punchmil Dal )

2009-09-24T19:58:00.000-07:00

Ingredients

50 gm split green gram lentil (moong ki dhuli dal)
50 gm urad ki dhuli dal
50 gm arhar dal
50 gm horse beans (chane ki dal)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1 1/2 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/2 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
1 tsp coriander powder (dhania)
1 lemon (nimbu)
1 tbsp coriander (dhania)
2 tbsp clarified butter (ghee)

How to make panchmel dal:

Mix all lentils and wash them properly.
Soak them for half an hour.
Now boil them in 4 cup water with salt, spice blend and turmeric powder in a pressure cooker.
When cooked properly remove it from the flame.
Heat ghee in a pan and crackle cumin seeds and asafoetida in it.
Then add red chilly powder and coriander powder and mix it with lentils.
Finely chop coriander and sprinkle on lentil.
Add lemon juice and serve hot.

Gujrati Daal (Gujraate Dal)

2009-09-24T19:53:00.000-07:00

Ingredients

1 cup split red gram lentil (arhar dal)
1 tsp mustard seeds (raai)
1/2 tsp cumin seeds (jeera)
2 tbsp sugar
1/2 tsp turmeric powder (haldi)
2 tsp coriander powder (dhania)
7-8 curry leaves (kadi patta)
2 cloves (laung)
1 piece cinnamon stick (dalchini)
a pinch asafoetida (hing)
1 tsp salt (namak)
2 green chilly (hari mirch)
few coriander leaves (dhania patti)
1/2 cup tamarind (imli) water
1 tbsp clarified butter (ghee)

How to make gujarati dal:

Soak gram lentil in water foe 1/2 an hour.
Then cook with salt, turmeric in a pressure cooker.
Crush cloves and cinnamon sticks.
Finely chop green chilies and coriander leaves.
Heat ghee in a pan and put cumin seeds, mustard seeds and asafoetida in it.
When mustard seeds crackles put curry leaves in it.
Then add green chillies and coriander powder and cook.
Add cloves and cinnamon stick along with boiled gram lentil.
After few minutes add tamarind water and sugar.
Simmer for 5 minutes and remove it from the flame.
Garnish with coriander leaves and serve.

Masala Daal (Massala Dal )

2009-09-24T19:48:00.000-07:00

Ingredients

1 cup Split Red Lentil (Masoor Dal)
5 slit Green Chilli (Hari mirch)
1 tblsp chopped Coriander Leaves (Dhania Patta)
1/2 tsp Turmeric Powder (Haldi)
1/2 cup grated Coconut
Salt to taste
1 tsp Mustard Seeds (Raai / Raee)
1 tsp Cumin Seed (Jeera)
2 chopped Tomato (Tamatar)
1 tblsp Oil
1 meduim sized sliced Onion (Pyaj)

How to make masala dal:

Wash and soak the gram for 30 minutes.
Grind the grated coconut with a little water to a smooth paste in a blender.keep aside.
Fry the sliced onions till golden brown. remove and keep aside.
Cook the gram in a pressure cooker with just sufficient water to cook the dal until soft.
Remove the lid of the cooker and add the green chillies , turmeric powder tomatoes and salt. cook for 3 minutes.
When the tomatoes are cooked add the coconut paste. mix thoroughly.
Cook for a minute and remove from the flame.
Heat the oil in a pan. add the mustard seeds, when they crackle add the cumin seeds.
Fry for a few seconds over a low flame. pour over the dal.
Serve hot garnished with the fried onions and the chopped corriander leaves.

Khatti Meethi Daal (Khati Methi Dal)

2009-09-24T19:45:00.000-07:00

Ingredients

1 cup Bengal gram
100 gm beet root
50 gm groundnut
1 tsp mustard seeds
1/2 tsp cumin seeds
2 dried dates
50 gm jaggery
1/2 cup tamarind juice
1 tsp turmeric powder
2 tsp coriander powder
6-7 curry leaves
1 piece cinnamon
2 tsp cloves
1 tsp clarified butter
1 tblsp chopped coriander
1 tsp salt
a pinch of asafetida
2-3 chilly paste

How to make sweet and sour dal:

Rinse Bengal garm and add beet root pieces to it and cook in a cooker.
When cooked add turmeric powder,salt,coriander powder,jaggery,dry dates,tamarind juice,curry leaves,groundnut,chilly paste and boil.
Prepare the seasoning-Heat oil and add asafetida,cloves,butter,cumin seeds,mustard seeds,cinnamon.
Add to the gram and cook for 5 minutes.
Garnish with coriander and serve.

Parsi Daal (Parsii Dal)

2009-09-24T19:38:00.000-07:00

Ingredients

1 cup Split Red Lentil (Masoor Dal)
a pinch of Turmeric Powder (Haldi)
2 chopped Green Chilli (Hari mirch)
2 flakes chopped Garlic (Lasan / Lahsun)
2 tblsp Clarified Butter (Ghee)
Salt to taste
1 tblsp chopped Coriander Leaves (Dhania Patta)
1 tsp Cumin Seeds (Jeera)

How to make parsi dal:

Cook the dal with the turmeric powder and sufficient water in a pressure cooker.
Cook till the dal is cooked.
Remove from the flame.
Mash the dal with a wooden spoon. keep aside in a pan.
Heat the ghee in a pan.
Add the garlic,salt, green chillies and the cumin seeds.
Fry for a minute over a low flame and pour over the dal.
Return the dal to a low flame.
Add a little water if required(the dal should have the consistency of sambhar) and cook for 2 minutes. remove from the flame.
Serve hot garnished with the corriander leaves.

Arhar Daal (Arharr Dal)

2009-09-24T19:31:00.000-07:00

Ingredients

1 cup Split Red Lentil (Masoor Dal)
1/2 tsp Turmeric Powder (Haldi)
1 tsp Cumin Seed Powder (Jeera)
2 Green Chilli (Hari mirch)
2 Dry Red Chily (Saboot Lal Mirchi)
1 tsp chopped Ginger (Adrak)
2 Bay Leaf (Tej Patta)
10 gms Mixed Spices (onion seeds,fenugreek seeds,aniseeds,cuminseeds and mustard seeds) 2 tblsp Clarified Butter (Ghee)
1 tsp Sugar
Salt to taste

How to make arhar dal:

Wash the dal and cook the dal in a sauteuse with the turmeric, salt and the sugar over a medium flame.
Add half of the ginger to the dal along with the cumin powder.
When the dal is cooked and thick remove from the fire.
Heat the ghee in a pan and add the mixed spices,(a little of onion seeds, fenugreek seeds , aniseeds, cumin seeds and mustard seeds all mixed together).
When the mustard seeds crackle add the bay leaf, remaining chopped ginger , slit green chilliesand the broken red chillies. fry for 2 minutes and pour over the dal.mix thoroughly. serve hot.

Daal Nawabi (Dal Nawabe)

2009-09-24T19:28:00.000-07:00

Ingredients

1 cup split black gram lentil (urad dhuli dal)
1/2 cup Bengal gram (chana dal)
1/2 cup red kidney beans (rajma)
1 piece ginger (adrak)
4 onion (pyaj)
7-8 garlic (lahsun) buds
6 tomato (tamatar)
some tamarind (imli)
2 green chilly (hari mirch)
few coriander leaves (dhania patti) 50 gm cottage cheese (paneer)
1/2 cup curd (dahi)
1 cup cream
1/2 tsp turmeric powder (haldi)
1 tsp cumin seeds (jeera)
2 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
1/2 tsp black pepper powder (kali mirch) 2 tsp sugar
4 tbsp clarified butter (ghee)

How to make dal nawabi:

Soak all dals and kidney beans in a container for 6-7 hours.
Grind ginger, garlic buds and onions.
Finely chop green chilies and tomatoes.
Soak tamarind in 1/2 cup water for 1/2 an hour and then strain.
Boil all dals in a pressure cooker with turmeric and salt until it is cooked properly and then remove it from the flame.
Heat ghee in a pan and fry cottage cheese and then take them out.
In the same ghee crackle cumin seeds and fry onion paste until it turns pink.
Then add tomatoes and cook for few seconds.
Then add curd and stir continuously.
Then add salt red chilly powder, black pepper powder, sugar and tamarind and fry for a minute.
Then add some cream and cook for some more time.
Lastly ass all boiled dals and cottage cheese pieces and simmer for 5 minutes.
Then remove it from the flame and garnish with coriander and serve hot.

Egg Paratha (Egg Parathaa)

2009-09-24T19:18:00.000-07:00

Ingredients

Whole Wheat flour (atta) as per consumption
Eggs (same as number of parathas)
1 tbsp Oil
Butter /oil for frying
Salt as per taste

How to make egg paratha:

Make dough out of whole-wheat flour (atta),1tbsp oil and salt as you would do for any paratha/roti.
Make dough 30 minutes before and cover it with moist muslin cloth.
Take a Ping-Pong ball size lump of dough. Now roll it slightly using dry flour.
Now nicely spread little oil over it and fold it in a semi circle shape.
Spread little oil again and fold it along the length and roll it in a triangle shape.
Cook on a pre-heated Tawa (griddle). Turn it.
Pierce the egg from the top. Now slowly open the layer of paratha and pour the egg on it.
Spread butter/oil on this side and let it get golden.
Similarly cook on the other side till golden brown.

Kasi Halwa (Kassi Halwaa)

2009-09-11T23:15:00.000-07:00

Ingredients

2 cup white pumpkin (kadhu) (grated)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)

How to make kasi halwa:

Peel, deseed and cut the pumpkin into very small cubes.
Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.
Boil the remaining sugar with Â¾th cup water and make syrup of one-thread consistency.
Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.
Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.