Ingridents:
750gms Boneless Chicken
1/2 Dry coconut powder
3 tsp butter
5 Green Chillies
2 tsp Ginger Garlic Paste
1 tsp Red Chilliy Powder
1/2 Cup Youghurt
1 tsp Pepper
Method:
Heat Butter and then add green chillies, ginger garlic paste, red chillies and pepper and then add chicken and cook for five minutes, Add youghurt coconut powder and 1 cup of water. Cook till the meat becomes tender and the batter becomes thick. Served with hot nan.
Monday, November 24, 2008
Saturday, November 8, 2008
Strawberry Juice Recipe
Ingredients:
1 tsp tukh-malanga
2 cups water
1 cup strawberry juice
Ice cubes, optional
Method:
Soak tukh-malanga in water for 30 minutes, till it doubles in size. Mix strawberry juice and ice cubes. Pour in a glass and serve.
1 tsp tukh-malanga
2 cups water
1 cup strawberry juice
Ice cubes, optional
Method:
Soak tukh-malanga in water for 30 minutes, till it doubles in size. Mix strawberry juice and ice cubes. Pour in a glass and serve.
Vegetable Omelette Recipe
Ingredients:
2 eggs
1 tsp black pepper
1½ capsicum, chopped
1–2 green onions, chopped
2–3 green chillies, chopped
Coriander leaves, chopped
Salt to taste
Oil for frying
Method:
Beat eggs, add vegetables, salt and pepper and mix well. Heat oil in a frying-pan, add the egg mixture and cook slowly. Lift with spatula and turn over to cook the other side. Fold and serve hot.
2 eggs
1 tsp black pepper
1½ capsicum, chopped
1–2 green onions, chopped
2–3 green chillies, chopped
Coriander leaves, chopped
Salt to taste
Oil for frying
Method:
Beat eggs, add vegetables, salt and pepper and mix well. Heat oil in a frying-pan, add the egg mixture and cook slowly. Lift with spatula and turn over to cook the other side. Fold and serve hot.
Fluffy Omelette Recipe
Ingredients:
1 egg
1 tbsp milk
1/2 cup chicken, boiled and shredded
1/2 tsp black pepper
1 tbsp oil
Salt to taste
Method:
Separate the white from the yolk. Add milk, salt and pepper to the egg yolk. Beat until thick, then add shredded chicken and mix it. Beat the egg white until stiff. Fold the egg yolk mixture into the egg white until well-blended. Heat oil in a pan and pour the mixture. Cook over low heat until it turns slightly brown. When puffed, place on the top grill of the oven at moderate temperature. Bake until the top is firm to touch. Remove from oven. Fold and serve hot.
1 egg
1 tbsp milk
1/2 cup chicken, boiled and shredded
1/2 tsp black pepper
1 tbsp oil
Salt to taste
Method:
Separate the white from the yolk. Add milk, salt and pepper to the egg yolk. Beat until thick, then add shredded chicken and mix it. Beat the egg white until stiff. Fold the egg yolk mixture into the egg white until well-blended. Heat oil in a pan and pour the mixture. Cook over low heat until it turns slightly brown. When puffed, place on the top grill of the oven at moderate temperature. Bake until the top is firm to touch. Remove from oven. Fold and serve hot.
Chinese Omelette Recipe
Ingredients:
2 eggs
1 capsicum
1 tbsp soya sauce
1 tsp black pepper
Green onions, chopped
Salt to taste
Oil for frying
Method:
Beat eggs and add salt, pepper, soya sauce, green onions and capsicum. Heat oil in a frying-pan, add the egg mixture and cook slowly. As the omelette cooks, turn over to cook the other side. Fold and serve hot.
2 eggs
1 capsicum
1 tbsp soya sauce
1 tsp black pepper
Green onions, chopped
Salt to taste
Oil for frying
Method:
Beat eggs and add salt, pepper, soya sauce, green onions and capsicum. Heat oil in a frying-pan, add the egg mixture and cook slowly. As the omelette cooks, turn over to cook the other side. Fold and serve hot.
Italian Cheese Omelette Recipe
Ingredients:
1 onion
1 tbsp milk
1 tomato, chopped
1 potato, boiled and cut into cubes
1/2 tsp black pepper
1/2 tsp red chilli powder
2 eggs2–3 green chillies
1–2 cheese slices
Salt to tasteOil for frying
Method:
Heat oil in a pan, fry onions and add vegetables. Fry till tender. Beat eggs and add salt, pepper and milk. Pour the egg mixture in a pan containing vegetables and spread evenly. Sprinkle chopped cheese slices on the omelette and cook for two minutes. Turn over to cook the other side. Fold and serve hot.
1 onion
1 tbsp milk
1 tomato, chopped
1 potato, boiled and cut into cubes
1/2 tsp black pepper
1/2 tsp red chilli powder
2 eggs2–3 green chillies
1–2 cheese slices
Salt to tasteOil for frying
Method:
Heat oil in a pan, fry onions and add vegetables. Fry till tender. Beat eggs and add salt, pepper and milk. Pour the egg mixture in a pan containing vegetables and spread evenly. Sprinkle chopped cheese slices on the omelette and cook for two minutes. Turn over to cook the other side. Fold and serve hot.
Apple Pickle Recipe
Ingredients:
10 gms red chilli powder
400 gms green apple1
0 gms sugar
1/2 cup vinegar
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander seeds, roasted and ground
1 tsp mustard seeds, ground
Salt to taste
For tempering:
1tsp cumin seeds1tsp mustard seeds1tsp ginger/garlic paste1/2 tsp onion seeds (kalonji)1/2 tsp fenugreek seeds1/2 cup oil.
Method:
Wash and wipe-dry the apple. Cut it horizontally into half inch long slices. Add sugar, vinegar, salt, turmeric, chilli, cumin, coriander and mustard powder. Keep aside.To prepare tempering, heat oil in a wok and fry mustard and cumin seeds. Add onion seeds and fenugreek seeds. Add ginger and garlic paste and after a few seconds, remove from heat and let it cool. Pour the mixture over the apple. Transfer it to a clean, dry airtight bottle.
10 gms red chilli powder
400 gms green apple1
0 gms sugar
1/2 cup vinegar
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp coriander seeds, roasted and ground
1 tsp mustard seeds, ground
Salt to taste
For tempering:
1tsp cumin seeds1tsp mustard seeds1tsp ginger/garlic paste1/2 tsp onion seeds (kalonji)1/2 tsp fenugreek seeds1/2 cup oil.
Method:
Wash and wipe-dry the apple. Cut it horizontally into half inch long slices. Add sugar, vinegar, salt, turmeric, chilli, cumin, coriander and mustard powder. Keep aside.To prepare tempering, heat oil in a wok and fry mustard and cumin seeds. Add onion seeds and fenugreek seeds. Add ginger and garlic paste and after a few seconds, remove from heat and let it cool. Pour the mixture over the apple. Transfer it to a clean, dry airtight bottle.
Chinese Pickle Recipe
Ingredients:
2 kg cabbage, shredded
5 gms Chinese salt
15 gms sugar
25 gms salt
50 gms spring onion, chopped
50 gms onion, minced
75 gms vinegar
100 gms garlic, minced
300 gms chilli sauce
400 gms apple, sliced
Method:
Sprinkle salt on cabbage and keep aside for 30 minutes. Wash well. Mix apple, garlic, spring onion, minced onion, chilli sauce and vinegar. Keep for a day and season after two days with salt, sugar and Chinese salt.
2 kg cabbage, shredded
5 gms Chinese salt
15 gms sugar
25 gms salt
50 gms spring onion, chopped
50 gms onion, minced
75 gms vinegar
100 gms garlic, minced
300 gms chilli sauce
400 gms apple, sliced
Method:
Sprinkle salt on cabbage and keep aside for 30 minutes. Wash well. Mix apple, garlic, spring onion, minced onion, chilli sauce and vinegar. Keep for a day and season after two days with salt, sugar and Chinese salt.
Eggplant Pickle Recipe
Ingredients:
1tsp mustard seeds, ground
1tsp sugar
1/2 tsp turmeric powder
2 green chillies, slit open
2 cloves garlic, crushed
3 ginger slices
50 ml vinegar
100 gms capsicum, cubed and seedless
150 gms onion, cubed
250 ml oil
450 gms eggplant, cubedSalt to taste
Method:
Heat oil and fry the eggplant until brown. Remove, drain and set aside. In the same oil, lightly fry capsicum and onion. Take out of the pan and set aside. Remove all the oil and add ginger, garlic, mustard, turmeric and green chillies to the pan. Cook for two to three minutes. Add eggplant, capsicum and onion and cook for further five minutes. Stir in sugar and remove from fire. Cool and refrigerate in an airtight sterilised container.
1tsp mustard seeds, ground
1tsp sugar
1/2 tsp turmeric powder
2 green chillies, slit open
2 cloves garlic, crushed
3 ginger slices
50 ml vinegar
100 gms capsicum, cubed and seedless
150 gms onion, cubed
250 ml oil
450 gms eggplant, cubedSalt to taste
Method:
Heat oil and fry the eggplant until brown. Remove, drain and set aside. In the same oil, lightly fry capsicum and onion. Take out of the pan and set aside. Remove all the oil and add ginger, garlic, mustard, turmeric and green chillies to the pan. Cook for two to three minutes. Add eggplant, capsicum and onion and cook for further five minutes. Stir in sugar and remove from fire. Cool and refrigerate in an airtight sterilised container.
Mixed Vegetables Pickle Recipe
Ingredients:
20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
350 ml mustard oil
500 gms cauliflower floretsSalt to taste
Method:
Dry the cauliflower, turnip and carrots in the sun for two days. Dissolve sugar in vinegar and keep aside. Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables. Cover and cook for five minutes. Add vinegar and mix well. Remove from heat and allow it to cool. Transfer into a sterilised glass jar and cover with a cloth. Keep in the sun for five days.
20 gms red chilli powder
20 gms cumin seeds
20 gms mustard seeds
25 gms all spices
60 gms ginger/garlic paste
100 gms onion paste
200 gms sugar
200 ml vinegar
300 gms turnip, thinly sliced
300 gms carrots, thinly sliced
350 ml mustard oil
500 gms cauliflower floretsSalt to taste
Method:
Dry the cauliflower, turnip and carrots in the sun for two days. Dissolve sugar in vinegar and keep aside. Heat oil in a wok, add onion and ginger/garlic paste and stir in the dry spices along with salt and vegetables. Cover and cook for five minutes. Add vinegar and mix well. Remove from heat and allow it to cool. Transfer into a sterilised glass jar and cover with a cloth. Keep in the sun for five days.
Stuffed Capsicum Recipe
Ingredients:
1 tbsp tomato puree
1 tsp red chilli powder
1 tsp coriander powder
1 tsp ginger/garlic paste
1/4 tsp turmeric powder
2 onions, chopped
4 green chillies, chopped
250 gms capsicum
250 gms minced meat
Salt to taste
Oil as requiredCumin seeds, roughly chopped
Method:
Heat oil in a pan, add meat and stir for two minutes. Add all the ingredients and stir till oil separates from the gravy. Cut the capsicum from top in such a way that its upper part can be used as its lid.Remove the pulp from inside and stuff the capsicum with minced meat. Cover it with the lid and tie a thread from top to bottom to secure the filling.Heat oil in a pan and put the capsicum one by one in it. Cover the pan with a lid. Cook for five to 10 minutes and serve
1 tbsp tomato puree
1 tsp red chilli powder
1 tsp coriander powder
1 tsp ginger/garlic paste
1/4 tsp turmeric powder
2 onions, chopped
4 green chillies, chopped
250 gms capsicum
250 gms minced meat
Salt to taste
Oil as requiredCumin seeds, roughly chopped
Method:
Heat oil in a pan, add meat and stir for two minutes. Add all the ingredients and stir till oil separates from the gravy. Cut the capsicum from top in such a way that its upper part can be used as its lid.Remove the pulp from inside and stuff the capsicum with minced meat. Cover it with the lid and tie a thread from top to bottom to secure the filling.Heat oil in a pan and put the capsicum one by one in it. Cover the pan with a lid. Cook for five to 10 minutes and serve
Roasted Okra Recipe
Ingredients:
1 tsp red chilli powder
1 tsp garlic paste
1/2 cup oil
1/2 tsp turmeric powder
2 potatoes, optional
100 gms curd
250 gms okra (ladyfinger)
Salt to taste
Method:
Wash and dry the okra. Cut into round pieces. Heat oil and fry the okra with potatoes for 10–12 minutes. Mix all the spices in the curd. Add the paste to the vegetables and mix well.
1 tsp red chilli powder
1 tsp garlic paste
1/2 cup oil
1/2 tsp turmeric powder
2 potatoes, optional
100 gms curd
250 gms okra (ladyfinger)
Salt to taste
Method:
Wash and dry the okra. Cut into round pieces. Heat oil and fry the okra with potatoes for 10–12 minutes. Mix all the spices in the curd. Add the paste to the vegetables and mix well.
Spicy Gourd Recipe
Ingredients:
1 tsp red chilli powder
1 tsp coriander seeds, roughly chopped
1 tsp garlic paste
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 cup tamarind juice
2 onions, sliced
500 grams gourd (karelas)
Salt to taste
Method:
Peel and slice the gourd. Sprinkle salt and put aside for an hour. Wash the vegetable with water. If you want to remove its bitterness boil in water for five minutes and drain. Heat oil in a pan, fry onions, garlic paste and cumin seeds. Add the other ingredients along with the gourd. Cover the pan and cook till tender.
1 tsp red chilli powder
1 tsp coriander seeds, roughly chopped
1 tsp garlic paste
1 tsp cumin seeds
1/4 tsp turmeric powder
1/4 cup tamarind juice
2 onions, sliced
500 grams gourd (karelas)
Salt to taste
Method:
Peel and slice the gourd. Sprinkle salt and put aside for an hour. Wash the vegetable with water. If you want to remove its bitterness boil in water for five minutes and drain. Heat oil in a pan, fry onions, garlic paste and cumin seeds. Add the other ingredients along with the gourd. Cover the pan and cook till tender.
Sour Brinjal Recipe
Ingredients:
1 tsp red chilli, roughly chopped
1 onion, sliced
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 cup tamarind juice
2 large brinjals
2 tsp cumin seeds
2 tomatoes, pureed
A pinch of turmeric powder
Salt to taste
Oil as required
Method:
Cut the brinjal in round pieces. Heat oil in a pan and fry mustard seeds, cumin seeds and coriander seeds. Add brinjal and onions to it and stir fry. Add the remaining ingredients. Mix well and serve.
1 tsp red chilli, roughly chopped
1 onion, sliced
1/2 tsp mustard seeds
1/2 tsp coriander seeds
1/2 cup tamarind juice
2 large brinjals
2 tsp cumin seeds
2 tomatoes, pureed
A pinch of turmeric powder
Salt to taste
Oil as required
Method:
Cut the brinjal in round pieces. Heat oil in a pan and fry mustard seeds, cumin seeds and coriander seeds. Add brinjal and onions to it and stir fry. Add the remaining ingredients. Mix well and serve.
Hot and Sour Prawns with Macaroni Recipe
Ingredients:
1/2 kg large prawns
1/2 tsp roasted cumin seed powder
1/2 tsp black pepper powder
1/2 tsp salt
1 cup coconut milk
1 cup macaroni, boiled
1 tbsp sugar
1 tbsp lime juice
1 tsp garlic/ginger paste
1 tbsp oil2 tsp tamarind pulp
2 tbsp soya sauce
3 green chillies, de-seeded and finely sliced
3 tbsp fried onion paste
Method:
Shell and de-vein the prawns. Heat oil in a deep pan, add garlic/ginger paste, cumin seed powder, fried onion paste and coconut milk, and stir over medium heat till it starts to boil. Add the prawns and let them simmer for five minutes. Add the tamarind pulp, soya sauce, sugar, chillies, black pepper powder, salt, lime juice and macaroni.
1/2 kg large prawns
1/2 tsp roasted cumin seed powder
1/2 tsp black pepper powder
1/2 tsp salt
1 cup coconut milk
1 cup macaroni, boiled
1 tbsp sugar
1 tbsp lime juice
1 tsp garlic/ginger paste
1 tbsp oil2 tsp tamarind pulp
2 tbsp soya sauce
3 green chillies, de-seeded and finely sliced
3 tbsp fried onion paste
Method:
Shell and de-vein the prawns. Heat oil in a deep pan, add garlic/ginger paste, cumin seed powder, fried onion paste and coconut milk, and stir over medium heat till it starts to boil. Add the prawns and let them simmer for five minutes. Add the tamarind pulp, soya sauce, sugar, chillies, black pepper powder, salt, lime juice and macaroni.
Prawns and Vegetable Stir-Fry Recipe
Ingredients:
1 tsp chilli powder
2 garlic cloves, finely chopped
3 cups mixed vegetables, cut Chinese style for stir-fry
3 tbsp cooking oil
To marinate the prawns
1/2 kg prawns
1/2 tsp salt
1 tbsp lemon juice
To make sauce:
1 tbsp cooking oil
1 tsp sugar
1 pinch Chinese salt
1 tbsp tomato ketchup
4 tbsp soya sauce
Salt to taste
1/4 cup water
Method:
Clean and de-vein the prawns. Wash thoroughly and drain excess water. Take the prawns in a mixing bowl, add salt and lemon juice, mix well and put aside for 10 minutes.In a small mixing bowl, add all the ingredients for the sauce and mix well. Put aside. Now, heat oil in a wok on a high flame. Add the chopped garlic and mixed vegetables. Fry on high flame for a couple of minutes or until the vegetables are slightly cooked.In another wok, heat a little oil and fry the prawns for five minutes. Add the sauce and pepper powder and cook for five more minutes. Add all the fried vegetables, mix and fry on high flame for a couple of minutes more. Serve hot.
1 tsp chilli powder
2 garlic cloves, finely chopped
3 cups mixed vegetables, cut Chinese style for stir-fry
3 tbsp cooking oil
To marinate the prawns
1/2 kg prawns
1/2 tsp salt
1 tbsp lemon juice
To make sauce:
1 tbsp cooking oil
1 tsp sugar
1 pinch Chinese salt
1 tbsp tomato ketchup
4 tbsp soya sauce
Salt to taste
1/4 cup water
Method:
Clean and de-vein the prawns. Wash thoroughly and drain excess water. Take the prawns in a mixing bowl, add salt and lemon juice, mix well and put aside for 10 minutes.In a small mixing bowl, add all the ingredients for the sauce and mix well. Put aside. Now, heat oil in a wok on a high flame. Add the chopped garlic and mixed vegetables. Fry on high flame for a couple of minutes or until the vegetables are slightly cooked.In another wok, heat a little oil and fry the prawns for five minutes. Add the sauce and pepper powder and cook for five more minutes. Add all the fried vegetables, mix and fry on high flame for a couple of minutes more. Serve hot.
Prawns in Coconut Sauce Recipe
Ingredients:
1/2 kg prawns, shelled
1/2 tsp white pepper powder
1/2 tsp coriander powder
1/2 cup oil
2 cups coconut milk
2 green chillies, sliced lengthwise
2 bay leaves
3 cloves
5 black pepper seeds
5 mint leaves
1 tsp salt, or to tasteCoriander for garnishing
Method:
In a pan, heat oil and add cloves, black pepper seeds, bay leaves and fry for a minute or so. Add green chillies, salt, mint leaves, coriander powder, white pepper powder, prawns and stir for few minutes on medium heat. Now add coconut milk and cook on low heat for 20 minutes. When the sauce thickens, remove from flame and garnish with coriander leaves. Serve hot with rice or parathas.
1/2 kg prawns, shelled
1/2 tsp white pepper powder
1/2 tsp coriander powder
1/2 cup oil
2 cups coconut milk
2 green chillies, sliced lengthwise
2 bay leaves
3 cloves
5 black pepper seeds
5 mint leaves
1 tsp salt, or to tasteCoriander for garnishing
Method:
In a pan, heat oil and add cloves, black pepper seeds, bay leaves and fry for a minute or so. Add green chillies, salt, mint leaves, coriander powder, white pepper powder, prawns and stir for few minutes on medium heat. Now add coconut milk and cook on low heat for 20 minutes. When the sauce thickens, remove from flame and garnish with coriander leaves. Serve hot with rice or parathas.
Cold Cake Recipe
Ingredients:
1/2 tsp vanilla essence
1 packet Marie biscuit
2 eggs
4 tbsp butter
4 tbsp cocoa powder
8 oz sugar
Method:
Mix all the ingredients except the biscuits. Cook over low flame till a smooth paste is formed. Cool the mixture and add crushed biscuits. Mix well and pour in a greased cake pan. Chill and cut into square pieces.
1/2 tsp vanilla essence
1 packet Marie biscuit
2 eggs
4 tbsp butter
4 tbsp cocoa powder
8 oz sugar
Method:
Mix all the ingredients except the biscuits. Cook over low flame till a smooth paste is formed. Cool the mixture and add crushed biscuits. Mix well and pour in a greased cake pan. Chill and cut into square pieces.
Flakes with Ice-Cream Recipe
Ingredients:
1/2 litre vanilla ice-cream
1 small pineapple tin
2 cups cornflakes
2 tbsp butter
200gms chocolate
Method:
Melt butter in a pan and add chocolate. Stir till it turns into a paste. Chill and add cornflakes. Cover it tightly with a plastic wrapper. While serving pour the chocolate mixture over vanilla ice-cream and pine- apple pieces.
1/2 litre vanilla ice-cream
1 small pineapple tin
2 cups cornflakes
2 tbsp butter
200gms chocolate
Method:
Melt butter in a pan and add chocolate. Stir till it turns into a paste. Chill and add cornflakes. Cover it tightly with a plastic wrapper. While serving pour the chocolate mixture over vanilla ice-cream and pine- apple pieces.
Chocolate-Coated Bananas Recipe
Ingredients:
1/2 cup cream
2 bars milk chocolate
6 bananasMilk as needed
Method:
Slice bananas into halves lengthwise. Melt chocolate in milk on a low flame. Cool sauce and dip banana pieces in it. Chill to set and serve with cream.
1/2 cup cream
2 bars milk chocolate
6 bananasMilk as needed
Method:
Slice bananas into halves lengthwise. Melt chocolate in milk on a low flame. Cool sauce and dip banana pieces in it. Chill to set and serve with cream.
Chocolate Mousse Recipe
Ingredients:
1 tbsp cocoa powder
1/2 tsp vanilla essence
1/2 cup fresh cream
1/4 cup milk
1 tbsp gelatin powder (dissolved in 1/4 cup of water)
2 tbsp butter
3 eggs
4 oz chocolate
6 tbsp castor sugar
Method:
Melt butter in a pan; add chocolate, milk and cocoa powder. Stir till it becomes thick. Beat eggs with castor sugar till stiff, add essence. Fold it with the chocolate mixture, dissolved gelatin and whipped cream. Freeze and decorate with chocolate chips.
1 tbsp cocoa powder
1/2 tsp vanilla essence
1/2 cup fresh cream
1/4 cup milk
1 tbsp gelatin powder (dissolved in 1/4 cup of water)
2 tbsp butter
3 eggs
4 oz chocolate
6 tbsp castor sugar
Method:
Melt butter in a pan; add chocolate, milk and cocoa powder. Stir till it becomes thick. Beat eggs with castor sugar till stiff, add essence. Fold it with the chocolate mixture, dissolved gelatin and whipped cream. Freeze and decorate with chocolate chips.
Chocolate Pudding Recipe
Ingredients:
1 tin condensed milk
1½ cup milk
2 tbsp walnuts
2 tbsp cocoa powder
3 oz butter
4 oz cream
Crudely crushed butterpuff biscuits
Method:
Mix condensed milk, cocoa powder, butter and milk. Boil till the mixture becomes thick. Cool and add lightly crushed biscuits and walnuts. Leave some for decoration. Pour the mixture in a dish and decorate with cream and remaining biscuits and walnuts.
1 tin condensed milk
1½ cup milk
2 tbsp walnuts
2 tbsp cocoa powder
3 oz butter
4 oz cream
Crudely crushed butterpuff biscuits
Method:
Mix condensed milk, cocoa powder, butter and milk. Boil till the mixture becomes thick. Cool and add lightly crushed biscuits and walnuts. Leave some for decoration. Pour the mixture in a dish and decorate with cream and remaining biscuits and walnuts.
Sweet and Sour Fruit and Vegetable Salad Recipe
Ingredients:
1 cucumber, peeled and cut into half length wise
1 onion, thinly sliced
1 tin pineapple1 capsicum, thinly sliced
3 tomatoes, cut into wedges
4 tbsp vinegar
1/2 cup water
1/4 cup light brown sugar
Salt to taste
Method:
Mix cucumber, onion and salt well. Cut the pineapple rings into similar sized pieces and put them in a bowl with capsicum slices and tomato wedges. Heat vinegar, water and sugar until the sugar dissolve. Remove from heat and cool. Pour this mixture over the fruits and vegetables. Cover and chill.
1 cucumber, peeled and cut into half length wise
1 onion, thinly sliced
1 tin pineapple1 capsicum, thinly sliced
3 tomatoes, cut into wedges
4 tbsp vinegar
1/2 cup water
1/4 cup light brown sugar
Salt to taste
Method:
Mix cucumber, onion and salt well. Cut the pineapple rings into similar sized pieces and put them in a bowl with capsicum slices and tomato wedges. Heat vinegar, water and sugar until the sugar dissolve. Remove from heat and cool. Pour this mixture over the fruits and vegetables. Cover and chill.
Spinach and Orange Salad Recipe
Ingredients:
8 oz spinach leaves, chopped
2 oranges
1/2 onions roughly chopped
Dressing:
3 tbsp oil
2 tbsp orange juice
2 tsp lemon juice
1 tsp honey
1/2 tsp mustard powder
Salt to taste
Black pepper to taste
Method:
Slice the top and bottom off each orange, then remove the peel carefully and slice the segments. Save the juice for salad dressing. In a salad tray mix together spinach leaves, orange segments and scatter the chopped onions over the salad.To make the dressing, whisk together oil, orange and lemon juice, honey, mustard, salt and pepper in a bowl. Pour the dressing over the salad just before serving. Toss the salad well to coat the leaves with the dressing.
8 oz spinach leaves, chopped
2 oranges
1/2 onions roughly chopped
Dressing:
3 tbsp oil
2 tbsp orange juice
2 tsp lemon juice
1 tsp honey
1/2 tsp mustard powder
Salt to taste
Black pepper to taste
Method:
Slice the top and bottom off each orange, then remove the peel carefully and slice the segments. Save the juice for salad dressing. In a salad tray mix together spinach leaves, orange segments and scatter the chopped onions over the salad.To make the dressing, whisk together oil, orange and lemon juice, honey, mustard, salt and pepper in a bowl. Pour the dressing over the salad just before serving. Toss the salad well to coat the leaves with the dressing.
Beetroot and Orange Salad Recipe
Ingredients:
1 beetroot, cooked, peeled and drained
1-1/2 cup boiled rice
4 oranges
Salt to taste
Black pepper to taste
Dressing:
1/2 tsp orange rind, finely grated
1 garlic clove, crushed
1 tbsp mustard powder
2 tsp honey
4 tbsp yoghurt
Method:
Slice the top and bottom off each orange. Remove the skin and pith. Holding the orange over a bowl, carefully slice the segments. Collect the juice in the bowl and leave to chill. Place the segments in a separate bowl. Dice the beetroot into small cubes, mix with the orange segments and leave to chill.
In a bowl mix rice with orange juice and season with salt and pepper. In a salad plate spoon over rice and top with the beetroot and orange mixture. Mix all the dressing ingredients together and spoon over the salad or serve separately in a bowl.
1 beetroot, cooked, peeled and drained
1-1/2 cup boiled rice
4 oranges
Salt to taste
Black pepper to taste
Dressing:
1/2 tsp orange rind, finely grated
1 garlic clove, crushed
1 tbsp mustard powder
2 tsp honey
4 tbsp yoghurt
Method:
Slice the top and bottom off each orange. Remove the skin and pith. Holding the orange over a bowl, carefully slice the segments. Collect the juice in the bowl and leave to chill. Place the segments in a separate bowl. Dice the beetroot into small cubes, mix with the orange segments and leave to chill.
In a bowl mix rice with orange juice and season with salt and pepper. In a salad plate spoon over rice and top with the beetroot and orange mixture. Mix all the dressing ingredients together and spoon over the salad or serve separately in a bowl.
Kulfi with Strawberry Sauce Recipe
Ingredients:
1 litre milk
1 tsp cornflour
1 cup sugar
1/2 tsp cardamom powder
A few saffron strands
For the Strawberry Sauce:
1/2 cup strawberries, crushed
4 tsps sugar, powdered
Method:
Soak the saffron in a little warm milk and keep aside. Dissolve the cornflour in one tablespoon of milk and keep aside. Boil the milk and let it simmer over medium flame, stirring continuously till the milk reduces to three-fourth little more than half the original quantity.Add the cornflour solution, sugar and bring to a boil. Simmer for five minutes. Cool completely. Add the saffron mixture, cardamom powder and mix well. Pour into a freezer-proof bowl and freeze for about four hours. Remove and blend in the liquidiser to break all the ice crystals till the mixture is smooth and creamy. Pour into six kulfi moulds and freeze overnight until it sets.
To unmould, allow the moulds to remain outside the refrigerator for five minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out. Serve topped with the strawberry sauce.To make strawberry sauce, blend the strawberries well with sugar.
1 litre milk
1 tsp cornflour
1 cup sugar
1/2 tsp cardamom powder
A few saffron strands
For the Strawberry Sauce:
1/2 cup strawberries, crushed
4 tsps sugar, powdered
Method:
Soak the saffron in a little warm milk and keep aside. Dissolve the cornflour in one tablespoon of milk and keep aside. Boil the milk and let it simmer over medium flame, stirring continuously till the milk reduces to three-fourth little more than half the original quantity.Add the cornflour solution, sugar and bring to a boil. Simmer for five minutes. Cool completely. Add the saffron mixture, cardamom powder and mix well. Pour into a freezer-proof bowl and freeze for about four hours. Remove and blend in the liquidiser to break all the ice crystals till the mixture is smooth and creamy. Pour into six kulfi moulds and freeze overnight until it sets.
To unmould, allow the moulds to remain outside the refrigerator for five minutes and then unmould by inserting a wooden skewer stick or a fork in the centre of the kulfi and pulling it out. Serve topped with the strawberry sauce.To make strawberry sauce, blend the strawberries well with sugar.
Instant Kulfi Recipe
Ingredients:
1/2 litre whipping cream
12 oz evaporated milk
1 can condensed milk
1 cup almonds and pistachios, powdered
5-6 cardamoms, powdered
10-12 strands saffron, dissolved in one tsp milk
Method:
Whip the cream till it forms a peak. Gently fold in the condensed and evaporated milk, then add the remaining ingredients and mix well. Pour into kulfi moulds and freeze for at least six hours or till frozen well. Serve as it is or de-mould and serve in a dessert bowl with any topping. For a larger gathering, use a large bowl and cut pieces out to serve.
1/2 litre whipping cream
12 oz evaporated milk
1 can condensed milk
1 cup almonds and pistachios, powdered
5-6 cardamoms, powdered
10-12 strands saffron, dissolved in one tsp milk
Method:
Whip the cream till it forms a peak. Gently fold in the condensed and evaporated milk, then add the remaining ingredients and mix well. Pour into kulfi moulds and freeze for at least six hours or till frozen well. Serve as it is or de-mould and serve in a dessert bowl with any topping. For a larger gathering, use a large bowl and cut pieces out to serve.
Rose Flavoured Kulfi Recipe
Ingredients:
1 tin condensed milk
1½ litres milk
15 ml rose syrup
15 gms rose petals, dried
250 gms sugar
Method:
Soak the rose petals in warm water and then make a paste out of them using a hand grinder. Set aside.Heat the milk in a pan and let it boil till it reduces to one third of the quantity. Add the rose petal paste, sugar and condensed milk, and simmer for another five minutesRemove from heat; add the rose syrup and the almond slivers. Transfer into kulfi moulds and freeze for eight hours at least. De-mould the kulfi and serve.
1 tin condensed milk
1½ litres milk
15 ml rose syrup
15 gms rose petals, dried
250 gms sugar
Method:
Soak the rose petals in warm water and then make a paste out of them using a hand grinder. Set aside.Heat the milk in a pan and let it boil till it reduces to one third of the quantity. Add the rose petal paste, sugar and condensed milk, and simmer for another five minutesRemove from heat; add the rose syrup and the almond slivers. Transfer into kulfi moulds and freeze for eight hours at least. De-mould the kulfi and serve.
Saffron Kulfi Recipe
Ingredients:
1 litre milk
1 tin condensed milk
100 gms khoya
1 tbsp flour
1/2 tsp saffron strands or powder
10-12 almonds, chopped and blanched
Method:
Mix together milk, condensed milk, flour and khoya. Bring to boil, stirring constantly.Reduce heat and cook for 10 minutes, or more until it thickens slightly, stirring constantly. Remove from fire and cool. Add almonds and saffron dissolved in one teaspoon of water. Fill into kulfi moulds and freeze overnight. Serve with falooda.
1 litre milk
1 tin condensed milk
100 gms khoya
1 tbsp flour
1/2 tsp saffron strands or powder
10-12 almonds, chopped and blanched
Method:
Mix together milk, condensed milk, flour and khoya. Bring to boil, stirring constantly.Reduce heat and cook for 10 minutes, or more until it thickens slightly, stirring constantly. Remove from fire and cool. Add almonds and saffron dissolved in one teaspoon of water. Fill into kulfi moulds and freeze overnight. Serve with falooda.
Strawberry Drink Recipe
Ingredients:
3/4 cup sugar
3 cups strawberries
4 tbsp lime juice
Method:
Blend all the ingredients until smooth. Pour in tall glasses and garnish with lime slices.
3/4 cup sugar
3 cups strawberries
4 tbsp lime juice
Method:
Blend all the ingredients until smooth. Pour in tall glasses and garnish with lime slices.
Soufflé Recipe
Ingredients:
1 cup water
1 tbsp orange juice
2 tsp finely shredded lime rind
3 tbsp lime juice
125 gms sugar
250 gms fresh strawberries
Method:
Blend strawberries in a food processor. Boil water and sugar in a saucepan till sugar is dissolved. Remove and cool the syrup. In a serving bowl, stir the puree, lime rind, lime and orange juice. Add the syrup to this mixture and refrigerate. Serve when chilled.
1 cup water
1 tbsp orange juice
2 tsp finely shredded lime rind
3 tbsp lime juice
125 gms sugar
250 gms fresh strawberries
Method:
Blend strawberries in a food processor. Boil water and sugar in a saucepan till sugar is dissolved. Remove and cool the syrup. In a serving bowl, stir the puree, lime rind, lime and orange juice. Add the syrup to this mixture and refrigerate. Serve when chilled.
Ingredients:
1/2 litre milk
1 cup pureed strawberries
1 cup fresh cream
2 eggs
2 drops vanilla essence
4 tbsp sugar
Few cherries to garnish
Method:
Boil milk with sugar and beaten eggs on slow heat till it thickens like custard. Leave it to cool. Spread the puree in a dish and put a layer of custard over it. Garnish with fresh cream and cherries. Leave to set in freezer.
1/2 litre milk
1 cup pureed strawberries
1 cup fresh cream
2 eggs
2 drops vanilla essence
4 tbsp sugar
Few cherries to garnish
Method:
Boil milk with sugar and beaten eggs on slow heat till it thickens like custard. Leave it to cool. Spread the puree in a dish and put a layer of custard over it. Garnish with fresh cream and cherries. Leave to set in freezer.
Strawberry Jam Recipe
Ingredients:
1/2 kg sugar
1/2 kg strawberries
1 cup water
2 tbsp lemon juice
Method:
Peel and slice strawberries. Blend the slices with sugar, water and lemon juice in a food processor. Transfer the mixture to a pan, bring to a boil while stirring constantly until a setting point is reached. Cool and store in a sterilised jar.
1/2 kg sugar
1/2 kg strawberries
1 cup water
2 tbsp lemon juice
Method:
Peel and slice strawberries. Blend the slices with sugar, water and lemon juice in a food processor. Transfer the mixture to a pan, bring to a boil while stirring constantly until a setting point is reached. Cool and store in a sterilised jar.
Open Sandwich Recipe
Ingredients:
1/2 tsp white pepper
1/4 tsp Chinese salt
1 tsp soya sauce
4-6 bread slices
250 gms chicken
Coriander leaves
Salt to taste
Toothpicks
Method:
Take a bread slice and cut into four pieces, keep aside. In a pan, cook chicken, soya sauce, Chinese salt, white pepper, salt and water till the chicken is tender. Spread mayonnaise on the slice of bread and place chicken, coriander leaves; cover with the other slice. Insert toothpick to hold the two slices together.
1/2 tsp white pepper
1/4 tsp Chinese salt
1 tsp soya sauce
4-6 bread slices
250 gms chicken
Coriander leaves
Salt to taste
Toothpicks
Method:
Take a bread slice and cut into four pieces, keep aside. In a pan, cook chicken, soya sauce, Chinese salt, white pepper, salt and water till the chicken is tender. Spread mayonnaise on the slice of bread and place chicken, coriander leaves; cover with the other slice. Insert toothpick to hold the two slices together.
Vegetable Sandwich Recipe
Ingredients:
1/2 cup cabbage
1/2 tsp white pepper
1/4 tsp Chinese salt
1 egg, whisked
1 carrot
1 spring onion
1 tbsp oil
1 capsicum
2 green chillies
2 potatoes
4-6 slices of bread
Black pepper to taste
Salt to taste
Method:
Boil, peel and mash potatoes and add salt and black pepper. Heat oil in a pan and stir fry the vegetables. Add seasonings. Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture. Dip the kebabs in beaten egg and deep fry until brown.Take a slice of bread, place kebab, onion rings and cucumber pieces and top with the other slice. Cut the sandwiches diagonally and serve.
1/2 cup cabbage
1/2 tsp white pepper
1/4 tsp Chinese salt
1 egg, whisked
1 carrot
1 spring onion
1 tbsp oil
1 capsicum
2 green chillies
2 potatoes
4-6 slices of bread
Black pepper to taste
Salt to taste
Method:
Boil, peel and mash potatoes and add salt and black pepper. Heat oil in a pan and stir fry the vegetables. Add seasonings. Mix the stir-fried vegetables and mashed potatoes; make kebabs of the mixture. Dip the kebabs in beaten egg and deep fry until brown.Take a slice of bread, place kebab, onion rings and cucumber pieces and top with the other slice. Cut the sandwiches diagonally and serve.
Open Bun recipe
Ingredients:
1 cup boneless chicken
1 tsp tikka masala
1 tsp garlic paste
1 tsp oil
1 tsp Worcestershire sauce
2 long bunsSalt to taste
Method:
Boil chicken with salt, tikka masala, oil, garlic paste and Worcestershire sauce. Cut the bun into half, spread ketchup, chicken pieces, onion slices and salad leaf. Top with the other half and serve.
1 cup boneless chicken
1 tsp tikka masala
1 tsp garlic paste
1 tsp oil
1 tsp Worcestershire sauce
2 long bunsSalt to taste
Method:
Boil chicken with salt, tikka masala, oil, garlic paste and Worcestershire sauce. Cut the bun into half, spread ketchup, chicken pieces, onion slices and salad leaf. Top with the other half and serve.
Egg Sandwich Recipe
Ingredients:
1 tsp pepper
1 tsp chat masala
4 eggs
4 bread slices
Salt to taste
Butter as required
Tomato slices
Method:
Mash boiled eggs and add salt, pepper and chat masala with some melted butter. Knead into soft dough. On a buttered slice of bread, place tomato slices and spread the mixture and cover with the other slice.
1 tsp pepper
1 tsp chat masala
4 eggs
4 bread slices
Salt to taste
Butter as required
Tomato slices
Method:
Mash boiled eggs and add salt, pepper and chat masala with some melted butter. Knead into soft dough. On a buttered slice of bread, place tomato slices and spread the mixture and cover with the other slice.
Beef burger Recipe
Ingredients:
1 egg
1/2 cup mayonnaise
2 potatoes, boiled
200 gms meat, mincedCucumber slicesOnion rings
Oil for frying
Salad leaves
Salt and pepper to taste
Method:
Boil the meat with salt and pepper; mix mashed potatoes and egg in it. Make kebabs and fry them from both sides until well done. Cut the bun in half and spread mayonnaise, place kebab, onion rings, a cucumber slice and salad leaf on the bun, cover it with the other half. Serve with ketchup.
1 egg
1/2 cup mayonnaise
2 potatoes, boiled
200 gms meat, mincedCucumber slicesOnion rings
Oil for frying
Salad leaves
Salt and pepper to taste
Method:
Boil the meat with salt and pepper; mix mashed potatoes and egg in it. Make kebabs and fry them from both sides until well done. Cut the bun in half and spread mayonnaise, place kebab, onion rings, a cucumber slice and salad leaf on the bun, cover it with the other half. Serve with ketchup.
Spicy Liver Recipe
Ingredients:
1/2 tsp red chilli powder
1/2 tsp black peppers, roughly ground
1/2 tsp cumin powder
1/2 cup fresh coriander leaves
1 cup oil
1 tsp ginger and garlic paste
1 tsp lemon juice
4 green chillies
250 gms mutton liver
Salt to taste
Method:
Heat oil in a pan, fry liver with ginger/garlic paste and add the spices along with lemon juice. Remove from heat as oil separates from the gravy, otherwise the meat will become hard. Garnish with green chillies and coriander leaves
1/2 tsp red chilli powder
1/2 tsp black peppers, roughly ground
1/2 tsp cumin powder
1/2 cup fresh coriander leaves
1 cup oil
1 tsp ginger and garlic paste
1 tsp lemon juice
4 green chillies
250 gms mutton liver
Salt to taste
Method:
Heat oil in a pan, fry liver with ginger/garlic paste and add the spices along with lemon juice. Remove from heat as oil separates from the gravy, otherwise the meat will become hard. Garnish with green chillies and coriander leaves
Hyderabadi Gosht Recipe
Ingredients:
1 kg mutton1 cup oil
1 tsp cumin seeds
1 tsp garlic paste
2 tsp coriander powder
2 tsp red chilli powder
3-4 onion slices
4 cloves
4 cardamoms
10 black peppers
Salt to taste
A pinch of turmeric powder
Ginger slices for garnishing
Method:
Heat oil in a pan, add all the spices and cook for a while and then add the meat. Cover the pan and cook on low heat. When tender, add onion and tomato slices and mix well. Cook for three to four minutes and serve.
1 kg mutton1 cup oil
1 tsp cumin seeds
1 tsp garlic paste
2 tsp coriander powder
2 tsp red chilli powder
3-4 onion slices
4 cloves
4 cardamoms
10 black peppers
Salt to taste
A pinch of turmeric powder
Ginger slices for garnishing
Method:
Heat oil in a pan, add all the spices and cook for a while and then add the meat. Cover the pan and cook on low heat. When tender, add onion and tomato slices and mix well. Cook for three to four minutes and serve.
Saffron Qorma Recipe
Ingredients:
1 tsp saffron, soaked in 1/2 cup milk
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp ginger/garlic paste
2 potatoes, cubed
2 cups oil
4 medium sized onions, sliced
4-5 cloves
4-5 cardamoms
250 gms yoghurt
500 gms muttonSalt to taste
For Garnishing:
Ginger slices
Coriander leaves
Green chillies
Method:
Marinate the mutton with yoghurt and saffron. Heat oil in a wok and fry the potato cubes. In the same oil fry the onions. Crush the fried onions and keep aside.
Mix all the remaining ingredients with mutton and cook on low heat till the oil separates. Add crushed onions and mix. Garnish with the above mentioned ingredients and serve.
1 tsp saffron, soaked in 1/2 cup milk
1 tsp red chilli powder
1/4 tsp turmeric powder
2 tsp ginger/garlic paste
2 potatoes, cubed
2 cups oil
4 medium sized onions, sliced
4-5 cloves
4-5 cardamoms
250 gms yoghurt
500 gms muttonSalt to taste
For Garnishing:
Ginger slices
Coriander leaves
Green chillies
Method:
Marinate the mutton with yoghurt and saffron. Heat oil in a wok and fry the potato cubes. In the same oil fry the onions. Crush the fried onions and keep aside.
Mix all the remaining ingredients with mutton and cook on low heat till the oil separates. Add crushed onions and mix. Garnish with the above mentioned ingredients and serve.
Afghani Qorma Recipe
Ingredients:
1 kg beef or mutton
1 inch ginger, thinly sliced
2 cups oil
2 tsp ginger paste
2 tsp garlic paste
2 tsp black pepper powder
2 tsp coriander powder
4 onions, blended
3 green chillies, slicedSalt to taste
Method:
Wash and drain the beef. Heat oil in a pan, add onion paste and stir for four to five minutes. Add beef with ginger garlic paste, salt, pepper and coriander powder. Cook the ingredients on low heat till oil separates from the gravy. Transfer to a bowl and garnish with ginger slices and green chillies.
1 kg beef or mutton
1 inch ginger, thinly sliced
2 cups oil
2 tsp ginger paste
2 tsp garlic paste
2 tsp black pepper powder
2 tsp coriander powder
4 onions, blended
3 green chillies, slicedSalt to taste
Method:
Wash and drain the beef. Heat oil in a pan, add onion paste and stir for four to five minutes. Add beef with ginger garlic paste, salt, pepper and coriander powder. Cook the ingredients on low heat till oil separates from the gravy. Transfer to a bowl and garnish with ginger slices and green chillies.
Garlic & Onion chutnet Recipe
Ingredients:
2 gms all spices
5 gms butter
20 gms brown sugar
80 gms vinegar
500 gms onion, finely chopped
500 gms garlic, finely choppedSalt and pepper to taste
Method:
In a pan, combine butter, onion, garlic and all the spices. Cook until the onion turns brown. Add brown sugar. Cover the pan and cook on low flame for 45 minutes, stirring occasionally.
Add vinegar and cook for another five minutes. Add salt and pepper. Remove the pan from the flame and allow it to cool. Store in an air-tight sterilized jar and refrigerate.
2 gms all spices
5 gms butter
20 gms brown sugar
80 gms vinegar
500 gms onion, finely chopped
500 gms garlic, finely choppedSalt and pepper to taste
Method:
In a pan, combine butter, onion, garlic and all the spices. Cook until the onion turns brown. Add brown sugar. Cover the pan and cook on low flame for 45 minutes, stirring occasionally.
Add vinegar and cook for another five minutes. Add salt and pepper. Remove the pan from the flame and allow it to cool. Store in an air-tight sterilized jar and refrigerate.
Chilli Chutney Recipe
Ingredients:
1/2 cup green chillies
1/2 cup mint leaves, chopped
1 tbsp lemon juice
2 tbsp ginger, choppedSalt to taste
Method:
Wash and dry the chillies. Cut off the stalks and chop roughly. Blend all the ingredients together for 15 minutes before serving.
1/2 cup green chillies
1/2 cup mint leaves, chopped
1 tbsp lemon juice
2 tbsp ginger, choppedSalt to taste
Method:
Wash and dry the chillies. Cut off the stalks and chop roughly. Blend all the ingredients together for 15 minutes before serving.
Coconut Green Chutney
Ingredients:
2 gms cumin powder
5 gms sugar
10 gms garlic, finely chopped
15 gms green chillies
25 ml lemon juice
25 gms mint leaves, finely chopped
30 gms onion, finely chopped
100 gms coconut, grated
100 ml water
125 gms coriander leaves, finely choppedSalt to taste
Method:
Blend all the ingredients in a food processor to form a smooth paste and store in an air-tight container.
2 gms cumin powder
5 gms sugar
10 gms garlic, finely chopped
15 gms green chillies
25 ml lemon juice
25 gms mint leaves, finely chopped
30 gms onion, finely chopped
100 gms coconut, grated
100 ml water
125 gms coriander leaves, finely choppedSalt to taste
Method:
Blend all the ingredients in a food processor to form a smooth paste and store in an air-tight container.
Plum Chutney Recipe
Ingredients:
1kg fresh plums, cut into wedges
1 tsp cardamom, ground
2 tsp mustard seeds
2 cloves garlic, crushed
2 tsp ginger, freshly grated
75 gms butter
300 gms onion, sliced
400 gms apples, peeled and chopped
400 gms brown sugar
430 gms vinegar
Method:
Heat butter in a saucepan and add ginger and garlic. Cook for about a minute and stir in cardamom powder and mustard seeds. Add onion slices and cook until they become soft. Add plum wedges, apple pieces and the rest of the ingredients.Cook on high flame until the sugar is dissolved then lower the flame and let the mixture simmer till it thickens to a jam-like consistency. Cool and pour into sterilised containers with lid.
1kg fresh plums, cut into wedges
1 tsp cardamom, ground
2 tsp mustard seeds
2 cloves garlic, crushed
2 tsp ginger, freshly grated
75 gms butter
300 gms onion, sliced
400 gms apples, peeled and chopped
400 gms brown sugar
430 gms vinegar
Method:
Heat butter in a saucepan and add ginger and garlic. Cook for about a minute and stir in cardamom powder and mustard seeds. Add onion slices and cook until they become soft. Add plum wedges, apple pieces and the rest of the ingredients.Cook on high flame until the sugar is dissolved then lower the flame and let the mixture simmer till it thickens to a jam-like consistency. Cool and pour into sterilised containers with lid.
Chocolate brownies Recipe
Ingredients:
1/2 cup oil
1/2 cup cocoa powder
1/4 cup walnuts
1cup flour
2 eggs
2 tsp baking powder
3 tsp milk
3/4 cup sugar
Method:
Sieve flour, cocoa powder and baking powder and add walnuts. Beat oil, sugar and eggs till light and fluffy. Gradually fold in the mixture in the flour. Grease pan and sprinkle cocoa powder. Pour the mixture evenly and bake in a pre-heated oven for 20-25 minutes at moderate temperature.
1/2 cup oil
1/2 cup cocoa powder
1/4 cup walnuts
1cup flour
2 eggs
2 tsp baking powder
3 tsp milk
3/4 cup sugar
Method:
Sieve flour, cocoa powder and baking powder and add walnuts. Beat oil, sugar and eggs till light and fluffy. Gradually fold in the mixture in the flour. Grease pan and sprinkle cocoa powder. Pour the mixture evenly and bake in a pre-heated oven for 20-25 minutes at moderate temperature.
Marble Cake Recipe
Ingredients:
1cup sugar
1 tbsp drinking chocolate
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
3 tsp milk
3 eggs
3/4 cup oil
Method:
Beat oil, sugar and egg, and add vanilla essence to the mixture. Sieve flour and baking powder (thrice) and add to the mixture. Add milk as well. Separate 1/3 quantity of the mixture and add drinking chocolate to it. Grease the pan and sprinkle flour. Pour the mixture alternately to form different layers. Bake in a pre-heated oven for 40 to 45 minutes.
1cup sugar
1 tbsp drinking chocolate
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
3 tsp milk
3 eggs
3/4 cup oil
Method:
Beat oil, sugar and egg, and add vanilla essence to the mixture. Sieve flour and baking powder (thrice) and add to the mixture. Add milk as well. Separate 1/3 quantity of the mixture and add drinking chocolate to it. Grease the pan and sprinkle flour. Pour the mixture alternately to form different layers. Bake in a pre-heated oven for 40 to 45 minutes.
Friday, November 7, 2008
Black Forest Cake Recipe
Ingredients:
1 tsp baking powder
1 oz cocoa powder
2 oz butter2
½ oz flour
3 eggs
4 oz sugar
For icing
1 tin cherry
1 tin pineapple (optional)
1 packet cream
1 bar of bitter chocolate
4 tbsp icing sugar
Method:
Melt butter and allow it to cool. Sieve flour, cocoa powder and baking powder. Beat eggs and sugar till thick and creamy. Fold half the flour in the mixture and the remaining flour with melted butter. Grease pan and pour the mixture in it. Bake for 25-30 minutes in a pre-heated oven at 180°c.Beat cream with icing sugar until thick and fluffy. Cut the cake into half horizontally, pour cherry syrup on it and then spread the cream. Place a few cherries and pineapple pieces. Cover the cake and decorate with cream and grated chocolate.
1 tsp baking powder
1 oz cocoa powder
2 oz butter2
½ oz flour
3 eggs
4 oz sugar
For icing
1 tin cherry
1 tin pineapple (optional)
1 packet cream
1 bar of bitter chocolate
4 tbsp icing sugar
Method:
Melt butter and allow it to cool. Sieve flour, cocoa powder and baking powder. Beat eggs and sugar till thick and creamy. Fold half the flour in the mixture and the remaining flour with melted butter. Grease pan and pour the mixture in it. Bake for 25-30 minutes in a pre-heated oven at 180°c.Beat cream with icing sugar until thick and fluffy. Cut the cake into half horizontally, pour cherry syrup on it and then spread the cream. Place a few cherries and pineapple pieces. Cover the cake and decorate with cream and grated chocolate.
Choclate Chip Cake Recipe
Ingredients:
1 oz cocoa powder
1 tsp baking powder
3 oz flour4 eggs
4 oz sugarFor icing
1 packet cream
2 tbsp cocoa powder
4 tbsp castor sugarChocolate chips
Method:
Beat eggs and sugar for 10 minutes. Gently fold in the sieved flour, baking powder and cocoa powder. Grease pan with butter and pour the mixture in it. Bake in a pre-heated oven for 20-25 minutes at 180°c.
For icing
Beat cream and add castor sugar and melted cocoa powder. Cut the cake in half when cool horizontally, and spread the cream on one half. Sprinkle chocolate chips and cover the cake with the other half. Cream the side and top of the cake. Decorate with whipped cream and remaining chocolate chips.
1 oz cocoa powder
1 tsp baking powder
3 oz flour4 eggs
4 oz sugarFor icing
1 packet cream
2 tbsp cocoa powder
4 tbsp castor sugarChocolate chips
Method:
Beat eggs and sugar for 10 minutes. Gently fold in the sieved flour, baking powder and cocoa powder. Grease pan with butter and pour the mixture in it. Bake in a pre-heated oven for 20-25 minutes at 180°c.
For icing
Beat cream and add castor sugar and melted cocoa powder. Cut the cake in half when cool horizontally, and spread the cream on one half. Sprinkle chocolate chips and cover the cake with the other half. Cream the side and top of the cake. Decorate with whipped cream and remaining chocolate chips.
Special Tikka Recipe
Ingredients:
1/2 cup yoghurt
1/2 onion, chopped
1 tbsp ginger/garlic paste
1 chicken, cut into 8 pieces
1 tsp salt
1 tbsp oil
2 tbsp lime juice
2 tbsp coriander seeds
2 tsp turmeric powder
2 tsp all spices
3 red chillies, dried
Method:
Grind together chillies, coriander seeds, turmeric, all spices, ginger/garlic paste, onion, lime juice and salt. On a slow flame heat a frying pan and add the spice mixture. Stir for about two minutes and cool. In a bowl, mix well yoghurt, oil and the spice mixture to make marinade.
Make three cuts in each chicken piece. Marinate the chicken for at least four hours. Wrap the pieces in foil, sealing well so that the juices don’t escape. Cook the chicken pieces over a very hot barbecue grill for about 15 minutes. Remove the foil with tongs and grill the chicken for five minutes and serve.
1/2 cup yoghurt
1/2 onion, chopped
1 tbsp ginger/garlic paste
1 chicken, cut into 8 pieces
1 tsp salt
1 tbsp oil
2 tbsp lime juice
2 tbsp coriander seeds
2 tsp turmeric powder
2 tsp all spices
3 red chillies, dried
Method:
Grind together chillies, coriander seeds, turmeric, all spices, ginger/garlic paste, onion, lime juice and salt. On a slow flame heat a frying pan and add the spice mixture. Stir for about two minutes and cool. In a bowl, mix well yoghurt, oil and the spice mixture to make marinade.
Make three cuts in each chicken piece. Marinate the chicken for at least four hours. Wrap the pieces in foil, sealing well so that the juices don’t escape. Cook the chicken pieces over a very hot barbecue grill for about 15 minutes. Remove the foil with tongs and grill the chicken for five minutes and serve.
Chicken Rolls Recipe
Ingredients:
1 cup coriander leaves
1 garlic clove, crushed
1 tbsp lemon juice
2 tbsp almonds
4 chicken breast halves, boneless
4 green chillies, choppedSalt and white pepper to taste
Method:
MethodFlatten the chicken breast with a rolling pin. Put coriander, green chillies, lemon juice and almonds in a food processor and blend well. Then add garlic, salt and white pepper. Spread the coriander mixture over chicken breasts and roll up from one end to enclose the filling. Wrap the chicken roll tightly in foil so it holds its shape, seal the ends well. Place the chicken rolls in a steamer and cook for 10 minutes, or until tender. Slice the rolls and serve with tomato ketchup.
1 cup coriander leaves
1 garlic clove, crushed
1 tbsp lemon juice
2 tbsp almonds
4 chicken breast halves, boneless
4 green chillies, choppedSalt and white pepper to taste
Method:
MethodFlatten the chicken breast with a rolling pin. Put coriander, green chillies, lemon juice and almonds in a food processor and blend well. Then add garlic, salt and white pepper. Spread the coriander mixture over chicken breasts and roll up from one end to enclose the filling. Wrap the chicken roll tightly in foil so it holds its shape, seal the ends well. Place the chicken rolls in a steamer and cook for 10 minutes, or until tender. Slice the rolls and serve with tomato ketchup.
Baked Chicken Recipe
Ingredients:
1/2 tsp paprika
1 tbsp oil
1 tbsp brown sugar
2 tbsp lemon juice
3 tbsp poppy seed
4 tbsp butter, melted
4 tbsp chicken tikka masala
8 chicken piecesSalt and white pepper to taste
Method:
Arrange the chicken pieces in a baking tray. In a bowl, mix together butter, chicken tikka masala, lemon juice, sugar, paprika, salt and white pepper. Brush the mixture over the upper surface of the chicken pieces and bake in a preheated oven at 400°f for 15 minutes. Remove the tray from the oven and carefully turn the chicken pieces over. Coat the upper surface of the chicken with the remaining mixture, sprinkle poppy seeds and return to the oven for a further 15 minutes till it becomes tender. Serve with French fries.
1/2 tsp paprika
1 tbsp oil
1 tbsp brown sugar
2 tbsp lemon juice
3 tbsp poppy seed
4 tbsp butter, melted
4 tbsp chicken tikka masala
8 chicken piecesSalt and white pepper to taste
Method:
Arrange the chicken pieces in a baking tray. In a bowl, mix together butter, chicken tikka masala, lemon juice, sugar, paprika, salt and white pepper. Brush the mixture over the upper surface of the chicken pieces and bake in a preheated oven at 400°f for 15 minutes. Remove the tray from the oven and carefully turn the chicken pieces over. Coat the upper surface of the chicken with the remaining mixture, sprinkle poppy seeds and return to the oven for a further 15 minutes till it becomes tender. Serve with French fries.
Thursday, November 6, 2008
Katakat Recipe
Ingridents:
4 to 5 Lamb Kidneys
2 to 3 Lamb Brains
2 to 3 Lamb Hearts
2 Onions (peeled & coarsely chopped)
3 small Tomatoes (roughly chopped)
4 Green Chillies (sliced) (optional) (more or less may be used depending on spice preferance.)
1 (2" piece) of Ginger (Adrak) (chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 1/2 tsp. of Whole Red Chillies (crushed) (more or less may be used depending on spice preferance.)
1 tsp. of Cumin Seeds (Sufaid Zeera)
1/2 tsp. of Aniseeds (Sounf)
1 tsp. of Dried Fenugreek Leaves (Kastoori Methi)
1/4 tsp. of Grounded Mace (Jaifar Javetri)
1 1/2 tsp. of Red Chilli Powder (more or less may be used depending on spice preferance.)
1 1/2 tbsp. of Coriander Powder (Pisa Dhania)
1/4 tsp. of Turmeric Powder (Pisi Haldi)
1/4 tsp. of Grounded Cinnamon (Pisi Dal Cheeni)
Salt (to taste)
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
1 tsp. of Lemon Juice (Nimbu Arakh)
1/2 cup of Cooking Oil
Method:
1) Wash all parts of meat very well. Remove any excess fat if needed. Drain any water from meat parts and dry with paper towels.
2) Chop the lamb kidneys and hearts into small pieces. Leave the lamb chops whole. In a small pot bring 2 cups of water to a boil. Add in the lamb brains and boil for about 3 minutes. Drain the brains and throw away water. Roughly chop the brains and set aside.
3) In a small pot or saucepan combine the lamb kidneys, hearts and chops. Add in red chilli powder, crushed red chillies, coriander powder, cumin seeds, fenugreek leaves, mace, turmeric powder, cinnamon powder, aniseeds, salt, ginger paste and garlic paste. Cook for about 10 minutes.
4) Heat oil in a frying pan or tava. Add onions and fry until translucent. Add in tomatoes and kidney mixture and fry for about 5 to 10 minutes. Once the chops are tender and cooked add in the lamb brains, coriander/cilantro leaves, ginger and green chillies. Fry for about 5 minutes. Take off heat.
5) Finally add lemon juice and mix well.
4 to 5 Lamb Kidneys
2 to 3 Lamb Brains
2 to 3 Lamb Hearts
2 Onions (peeled & coarsely chopped)
3 small Tomatoes (roughly chopped)
4 Green Chillies (sliced) (optional) (more or less may be used depending on spice preferance.)
1 (2" piece) of Ginger (Adrak) (chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 1/2 tsp. of Whole Red Chillies (crushed) (more or less may be used depending on spice preferance.)
1 tsp. of Cumin Seeds (Sufaid Zeera)
1/2 tsp. of Aniseeds (Sounf)
1 tsp. of Dried Fenugreek Leaves (Kastoori Methi)
1/4 tsp. of Grounded Mace (Jaifar Javetri)
1 1/2 tsp. of Red Chilli Powder (more or less may be used depending on spice preferance.)
1 1/2 tbsp. of Coriander Powder (Pisa Dhania)
1/4 tsp. of Turmeric Powder (Pisi Haldi)
1/4 tsp. of Grounded Cinnamon (Pisi Dal Cheeni)
Salt (to taste)
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
1 tsp. of Lemon Juice (Nimbu Arakh)
1/2 cup of Cooking Oil
Method:
1) Wash all parts of meat very well. Remove any excess fat if needed. Drain any water from meat parts and dry with paper towels.
2) Chop the lamb kidneys and hearts into small pieces. Leave the lamb chops whole. In a small pot bring 2 cups of water to a boil. Add in the lamb brains and boil for about 3 minutes. Drain the brains and throw away water. Roughly chop the brains and set aside.
3) In a small pot or saucepan combine the lamb kidneys, hearts and chops. Add in red chilli powder, crushed red chillies, coriander powder, cumin seeds, fenugreek leaves, mace, turmeric powder, cinnamon powder, aniseeds, salt, ginger paste and garlic paste. Cook for about 10 minutes.
4) Heat oil in a frying pan or tava. Add onions and fry until translucent. Add in tomatoes and kidney mixture and fry for about 5 to 10 minutes. Once the chops are tender and cooked add in the lamb brains, coriander/cilantro leaves, ginger and green chillies. Fry for about 5 minutes. Take off heat.
5) Finally add lemon juice and mix well.
Karahi Ghost Recipe
Ingridents:
1 kilo of Mutton - Lamb
5-6 medium size Tomatoes
3-4 Whole Green Chillies
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
1/2 tsp. of Red Chilli Powder
Salt (to taste)
1 tsp. of Black Pepper (freshly crushed)
2 tbsp. of Oil
Method:
1) Put the meat in a pot or karahi (preferrably a karahi.) Add the Garlic and Ginger paste. And fry on medium heat until any water dries up.
2) Then add 3 glasses of water to meat. Mix and cover and let cook on medium heat. Until meat is tenderized.
3) Once the meat is tender and looks cooked, add the following ingredients: Oil, Salt, Black Peppers, and Red Chilli Powder. If there is still some water remaining in the pot, increase stove heat and constantly stir and let the water dry. Then add green chillies & tomato.
4) Lower heat and cover pot and let cook on low heat for 5-10 minutes.
5) Once tomatoes are softened, Keep stirring until water dries up.
1 kilo of Mutton - Lamb
5-6 medium size Tomatoes
3-4 Whole Green Chillies
2 tsp. of Ginger Paste
2 tsp. of Garlic Paste
1/2 tsp. of Red Chilli Powder
Salt (to taste)
1 tsp. of Black Pepper (freshly crushed)
2 tbsp. of Oil
Method:
1) Put the meat in a pot or karahi (preferrably a karahi.) Add the Garlic and Ginger paste. And fry on medium heat until any water dries up.
2) Then add 3 glasses of water to meat. Mix and cover and let cook on medium heat. Until meat is tenderized.
3) Once the meat is tender and looks cooked, add the following ingredients: Oil, Salt, Black Peppers, and Red Chilli Powder. If there is still some water remaining in the pot, increase stove heat and constantly stir and let the water dry. Then add green chillies & tomato.
4) Lower heat and cover pot and let cook on low heat for 5-10 minutes.
5) Once tomatoes are softened, Keep stirring until water dries up.
Hari Mirch Keema (Green Pepper Ground Beef) Recipe
Ingredients:
1 kilogram Ground Beef (Keema) (lean & minced)
3 medium Onions (finely sliced)
2 medium Onions (cut in large pieces)
125 grams of Green Chillies (Hari Mirch) (split & de-seeded)
25 grams of Garlic (Lehsan) (peeled & shredded)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
½ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Cumin Seeds (Sufaid Zeera)
60 ml of Plain Yogurt
50 to 100 grams of Clarified Butter (Ghee) or Cooking Oil
Method:
With the minced beef combine the plain yogurt, salt, turmeric powder and cumin seeds and set aside.
Heat oil in a large pot and cook the sliced onions until they are brown in color. Add the minced mixture and saute well. Pour in about 400 ml of water in the mixture. Simmer until the water is half reduced. then add in the green chillies, onion chunks and garlic.
Continue cooking until all of the liquid evaporates and the meat is tender. Finally garnish with limejuice and coriander.
1 kilogram Ground Beef (Keema) (lean & minced)
3 medium Onions (finely sliced)
2 medium Onions (cut in large pieces)
125 grams of Green Chillies (Hari Mirch) (split & de-seeded)
25 grams of Garlic (Lehsan) (peeled & shredded)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
½ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Cumin Seeds (Sufaid Zeera)
60 ml of Plain Yogurt
50 to 100 grams of Clarified Butter (Ghee) or Cooking Oil
Method:
With the minced beef combine the plain yogurt, salt, turmeric powder and cumin seeds and set aside.
Heat oil in a large pot and cook the sliced onions until they are brown in color. Add the minced mixture and saute well. Pour in about 400 ml of water in the mixture. Simmer until the water is half reduced. then add in the green chillies, onion chunks and garlic.
Continue cooking until all of the liquid evaporates and the meat is tender. Finally garnish with limejuice and coriander.
Hari Mirch Keema (Green Pepper Ground Beef) Recipe
Ingredients:
1 kilogram Ground Beef (Keema) (lean & minced)
3 medium Onions (finely sliced)
2 medium Onions (cut in large pieces)
125 grams of Green Chillies (Hari Mirch) (split & de-seeded)
25 grams of Garlic (Lehsan) (peeled & shredded)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
½ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Cumin Seeds (Sufaid Zeera)
60 ml of Plain Yogurt
50 to 100 grams of Clarified Butter (Ghee) or Cooking Oil
Method:
With the minced beef combine the plain yogurt, salt, turmeric powder and cumin seeds and set aside.
Heat oil in a large pot and cook the sliced onions until they are brown in color. Add the minced mixture and saute well. Pour in about 400 ml of water in the mixture. Simmer until the water is half reduced. then add in the green chillies, onion chunks and garlic.
Continue cooking until all of the liquid evaporates and the meat is tender. Finally garnish with limejuice and coriander.
1 kilogram Ground Beef (Keema) (lean & minced)
3 medium Onions (finely sliced)
2 medium Onions (cut in large pieces)
125 grams of Green Chillies (Hari Mirch) (split & de-seeded)
25 grams of Garlic (Lehsan) (peeled & shredded)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
½ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Cumin Seeds (Sufaid Zeera)
60 ml of Plain Yogurt
50 to 100 grams of Clarified Butter (Ghee) or Cooking Oil
Method:
With the minced beef combine the plain yogurt, salt, turmeric powder and cumin seeds and set aside.
Heat oil in a large pot and cook the sliced onions until they are brown in color. Add the minced mixture and saute well. Pour in about 400 ml of water in the mixture. Simmer until the water is half reduced. then add in the green chillies, onion chunks and garlic.
Continue cooking until all of the liquid evaporates and the meat is tender. Finally garnish with limejuice and coriander.
Hareesa Recipe
Ingredients:
1 kilogram Mutton or Beef
25 grams Basmati Rice
50 grams Wheat Grains (chopped)
25 grams Whole Green Pulse
50 grams Onions (chopped)
3 tsp. Black Peppers (Pisi Kaali Mirch) (freshly ground)
1 tsp. Garlic Paste (Pisa Lehsan)
Salt (to taste)
Cooking Oil (as needed)
Method:
For best results, soak the wheat grains in water overnight. Strain them in the morning before preparing.
Boil the rice and whole pulse in some water with salt. Fry onions in oil until golden brown and add the garlic paste. Stir for a minute then add the meat, salt and water and cook on low heat until well cooked. Take out the meat without broth from the pan and crush it with a hand crusher.
Put back the meat in the same broth along with the wheat and cook well. Then add the rice and pulse in the meat mixture along with the black pepper and cook further. Mix thoroughly with the help of a wooden spoon until the meat and grains are well mixed.
Seperately in a frying pan fry some sliced onion until brown and add the onions and oil to the hareesa.
1 kilogram Mutton or Beef
25 grams Basmati Rice
50 grams Wheat Grains (chopped)
25 grams Whole Green Pulse
50 grams Onions (chopped)
3 tsp. Black Peppers (Pisi Kaali Mirch) (freshly ground)
1 tsp. Garlic Paste (Pisa Lehsan)
Salt (to taste)
Cooking Oil (as needed)
Method:
For best results, soak the wheat grains in water overnight. Strain them in the morning before preparing.
Boil the rice and whole pulse in some water with salt. Fry onions in oil until golden brown and add the garlic paste. Stir for a minute then add the meat, salt and water and cook on low heat until well cooked. Take out the meat without broth from the pan and crush it with a hand crusher.
Put back the meat in the same broth along with the wheat and cook well. Then add the rice and pulse in the meat mixture along with the black pepper and cook further. Mix thoroughly with the help of a wooden spoon until the meat and grains are well mixed.
Seperately in a frying pan fry some sliced onion until brown and add the onions and oil to the hareesa.
Handi Kabab (Stuffed Minced Meat Kababs) Recipe
Ingredients For Kababs:
1 kilogram of Boneless Mutton or Minced Beef
50 grams of Ready Fried Onions
2 tbsp. or 30 grams of Garlic (Lehsan)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
100 grams of Gram Flour (Besan) (roasted)
2 tsp. or 10 grams of Cumin Powder (Pisa Zeera)
2 tsp. or 10 grams of Garam Masala Powder
1 tsp. or 5 grams of Mace/Cardamom Powder (Ilaichi Powder)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. or 30 grams of Raw Papaya Paste (Pisa Kachcha Papita)
Ingredients For Sauce:
1 kilogram of Mutton Bones
50 grams of Ready Fried Onions
4 Bay Leaves
5 Cloves (Loung)
5 Peppercorns (Saabut Kaali Mirch)
2 Cinnamon Sticks (Dal Cheeni)
4 Small Cardamoms (Choti Ilaichi)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
1 tsp. or 5 grams of Garam Masala Powder
1 tbsp. or 15 grams of Kashmiri Chilli Powder (Kashmiri Pisi Mirch)
1 tsp. or 5 grams of Cumin Powder (Pisa Zeera)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
6 grams of Plain Yogurt
50 ml of Tomato Puree
2 tbsp. or 30 ml of Cooking Oil
Ingredients For Filling:
6 Egg Yolks (Anday Ki Zardi) (hard-boiled & minced)
50 grams of Dried Plums (minced)
Method For Kababs:
In a mincer combine: meat, ready fried onions, garlic, ginger paste, garlic paste, papaya paste, cumin powder, garam masala powder, cilantro leaves, cardamom powder and salt. Mince together until it is well minced and mixed. Take mixture out in a dish and add roasted gram flour. Mix well.
Make lemon sized portions out of the mixture. Put a little of the prepared egg yolk-plum filling in the center of each portion and roll each portion into a round kabab, so as to cover the filling completely. Roll into balls with palm and set aside.
Method For Sauce:
Put the bones in a handi or pot. Add the ready fried onion, ginger paste, garlic paste, bay leaves, cloves, whole black peppers, cinnamon sticks, crdamoms, salt and water. Cook well for 15 minutes. Remove the bones and throw away. Add the oil and plain yogurt and saute lightly.
Add the meat balls and cook in oven until it is almost dry or the sauce like gravy remains. Add Kashmiri chilli powder, tomato puree and cumin powder. Stir well. Sprinkle garam masala powder on top.
1 kilogram of Boneless Mutton or Minced Beef
50 grams of Ready Fried Onions
2 tbsp. or 30 grams of Garlic (Lehsan)
A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)
100 grams of Gram Flour (Besan) (roasted)
2 tsp. or 10 grams of Cumin Powder (Pisa Zeera)
2 tsp. or 10 grams of Garam Masala Powder
1 tsp. or 5 grams of Mace/Cardamom Powder (Ilaichi Powder)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. or 30 grams of Raw Papaya Paste (Pisa Kachcha Papita)
Ingredients For Sauce:
1 kilogram of Mutton Bones
50 grams of Ready Fried Onions
4 Bay Leaves
5 Cloves (Loung)
5 Peppercorns (Saabut Kaali Mirch)
2 Cinnamon Sticks (Dal Cheeni)
4 Small Cardamoms (Choti Ilaichi)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
1 tsp. or 5 grams of Garam Masala Powder
1 tbsp. or 15 grams of Kashmiri Chilli Powder (Kashmiri Pisi Mirch)
1 tsp. or 5 grams of Cumin Powder (Pisa Zeera)
Salt (to taste)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
6 grams of Plain Yogurt
50 ml of Tomato Puree
2 tbsp. or 30 ml of Cooking Oil
Ingredients For Filling:
6 Egg Yolks (Anday Ki Zardi) (hard-boiled & minced)
50 grams of Dried Plums (minced)
Method For Kababs:
In a mincer combine: meat, ready fried onions, garlic, ginger paste, garlic paste, papaya paste, cumin powder, garam masala powder, cilantro leaves, cardamom powder and salt. Mince together until it is well minced and mixed. Take mixture out in a dish and add roasted gram flour. Mix well.
Make lemon sized portions out of the mixture. Put a little of the prepared egg yolk-plum filling in the center of each portion and roll each portion into a round kabab, so as to cover the filling completely. Roll into balls with palm and set aside.
Method For Sauce:
Put the bones in a handi or pot. Add the ready fried onion, ginger paste, garlic paste, bay leaves, cloves, whole black peppers, cinnamon sticks, crdamoms, salt and water. Cook well for 15 minutes. Remove the bones and throw away. Add the oil and plain yogurt and saute lightly.
Add the meat balls and cook in oven until it is almost dry or the sauce like gravy remains. Add Kashmiri chilli powder, tomato puree and cumin powder. Stir well. Sprinkle garam masala powder on top.
Handi Ghost Recipe
Ingredients:
2 pounds or 5 kilograms Mutton
1 Onion (chopped)
1 tbsp. Ginger (Adrak)
1 tbsp. Garlic (Lehsan)
1 Big Black Cardamom (Bari Kaali Ilaichi)
1 Cinnamon Stick (Dal Cheeni)
2 Cloves (Loung)
4 Black Peppercorns (Saabut Kaali Mirch)
2 Cardamom Pods (Choti Ilaichi)
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
¼ tbsp. Turmeric Powder (Pisi Haldi)
1 ½ tbsp. Salt
½ tbsp. All Spice
1 heaped tbsp. Wheat Flour (Aata) (mixed with ¼ cup water)
¼ cup plain yogurt
½ cup Cooking Oil
Method:
In a handi or deep frying pan, heat cooking oil until well hot. Add onions and fry until transparent.
To the onions add all of the spices except the meat, plain yogurt and flour. And fry spices for about 5 to 10 minutes, by adding a little water if necessary to prevent burning and sticking to pan.
Add meat and fry meat with the spices for 2 to 3 minutes.
Add plain yogurt ; mix for 1 to 2 minutes.
Add 2 cups of water; when water comes to a boil, cover and let meat cook on medium to low heat until meat is tender.
Add flour and water mixture; mix and continue cooking covered on low heat for another 15 to 20 minutes.
2 pounds or 5 kilograms Mutton
1 Onion (chopped)
1 tbsp. Ginger (Adrak)
1 tbsp. Garlic (Lehsan)
1 Big Black Cardamom (Bari Kaali Ilaichi)
1 Cinnamon Stick (Dal Cheeni)
2 Cloves (Loung)
4 Black Peppercorns (Saabut Kaali Mirch)
2 Cardamom Pods (Choti Ilaichi)
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
¼ tbsp. Turmeric Powder (Pisi Haldi)
1 ½ tbsp. Salt
½ tbsp. All Spice
1 heaped tbsp. Wheat Flour (Aata) (mixed with ¼ cup water)
¼ cup plain yogurt
½ cup Cooking Oil
Method:
In a handi or deep frying pan, heat cooking oil until well hot. Add onions and fry until transparent.
To the onions add all of the spices except the meat, plain yogurt and flour. And fry spices for about 5 to 10 minutes, by adding a little water if necessary to prevent burning and sticking to pan.
Add meat and fry meat with the spices for 2 to 3 minutes.
Add plain yogurt ; mix for 1 to 2 minutes.
Add 2 cups of water; when water comes to a boil, cover and let meat cook on medium to low heat until meat is tender.
Add flour and water mixture; mix and continue cooking covered on low heat for another 15 to 20 minutes.
Haleem Recipe
Ingredients:
1 ½ kilograms of Mutton or Beef
½ kilograms of Wheat Grains (crushed and soaked in water for 1 ½ hour)
1 cup of Gram Lentils (soaked and boiled)
3 medium Onions (thinly sliced)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
1 tsp. Garam Masala Powder
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. Coriander Powder (Pisa Dhania)
1 tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
A pinch of Soda
1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)
Ingredients for Seasoning and Garnish:
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
Green Chilli (Hari Mirch) (finely chopped - to taste)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
1 tsp. Garam Masala Powder
2 medium size pieces of Ginger Root (Adrak)
1 large Onion (thinly sliced)
4 Lemons (Nimbu) (cut in quarters)
2 cups Dalda Banaspati or any Clarified Butter (Ghee)
Method:
Heat banaspati or clarified butter in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
In a seperate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning seperate and serve with haleem.
1 ½ kilograms of Mutton or Beef
½ kilograms of Wheat Grains (crushed and soaked in water for 1 ½ hour)
1 cup of Gram Lentils (soaked and boiled)
3 medium Onions (thinly sliced)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
1 tsp. Garam Masala Powder
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. Coriander Powder (Pisa Dhania)
1 tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
A pinch of Soda
1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)
Ingredients for Seasoning and Garnish:
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
Green Chilli (Hari Mirch) (finely chopped - to taste)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
1 tsp. Garam Masala Powder
2 medium size pieces of Ginger Root (Adrak)
1 large Onion (thinly sliced)
4 Lemons (Nimbu) (cut in quarters)
2 cups Dalda Banaspati or any Clarified Butter (Ghee)
Method:
Heat banaspati or clarified butter in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
In a seperate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning seperate and serve with haleem.
Beef Chops Recipe
Ingredients:
1 kilogram of Mutton Ribs
1 cup All-Purpose Flour (Maida)
¼ tsp. of Baking Powder (Soda)
1 tbsp. Ginger (Adrak) (chopped)
1 (2" piece) of Cinnamon Stick (Dal Cheeni)
1 tbsp. Aniseeds (Sounf)
Salt (to taste)
2 tbsp. plain yougrut
250 ml. Whole Milk
Groundnut Oil (for frying)
Method
Wash and dry mutton ribs well. Tie ginger, cinnamon, aniseeds in a clean white cloth and place them with the meat, milk and half liter of water in a vessel or pot. Cook until the meat becomes tender. Drain the mutton and squeeze the spice bundle to extract maximum flavor and discard. Reserve the stock.
Sieve the flour, baking powder and salt together. Add the curd and enough stock to make a batter of thick consistency.
Heat oil in a pan. Dip the mutton pieces in the batter and fry well until golden.
1 kilogram of Mutton Ribs
1 cup All-Purpose Flour (Maida)
¼ tsp. of Baking Powder (Soda)
1 tbsp. Ginger (Adrak) (chopped)
1 (2" piece) of Cinnamon Stick (Dal Cheeni)
1 tbsp. Aniseeds (Sounf)
Salt (to taste)
2 tbsp. plain yougrut
250 ml. Whole Milk
Groundnut Oil (for frying)
Method
Wash and dry mutton ribs well. Tie ginger, cinnamon, aniseeds in a clean white cloth and place them with the meat, milk and half liter of water in a vessel or pot. Cook until the meat becomes tender. Drain the mutton and squeeze the spice bundle to extract maximum flavor and discard. Reserve the stock.
Sieve the flour, baking powder and salt together. Add the curd and enough stock to make a batter of thick consistency.
Heat oil in a pan. Dip the mutton pieces in the batter and fry well until golden.
Chilli Beef Recipe
Ingredients:
500 grams of Lean Beef (sliced into thin strips)
2 cloves of Garlic (Lehsan) (finely chopped)
3 Fresh Chillies (chopped)
2 Shallots (chopped)
2 tbsp. Fresh Basil
2 tsp. Fish Sauce
2 tsp. Oyster Sauce
Salt (to taste)
8 tbsp. Water
6 tsp. Vegetable Oil
Method:
In a wok or pan heat the oil and stir fry the garlic until it is golden. Then add in the chilli and cook for another minute. Add in the beef, fish sauce, oyster sauce, water and salt. Simmer and cook for a few minutes until the beef is tender.
Stir in shallots and basil, and stir fry for 30 seconds and serve.
500 grams of Lean Beef (sliced into thin strips)
2 cloves of Garlic (Lehsan) (finely chopped)
3 Fresh Chillies (chopped)
2 Shallots (chopped)
2 tbsp. Fresh Basil
2 tsp. Fish Sauce
2 tsp. Oyster Sauce
Salt (to taste)
8 tbsp. Water
6 tsp. Vegetable Oil
Method:
In a wok or pan heat the oil and stir fry the garlic until it is golden. Then add in the chilli and cook for another minute. Add in the beef, fish sauce, oyster sauce, water and salt. Simmer and cook for a few minutes until the beef is tender.
Stir in shallots and basil, and stir fry for 30 seconds and serve.
Brain Masala (Maghaz) Recipe
Ingredients:
2 Cow Brains or 4 Sheep Brains
4 medium Onion (peeled & finely chopped)
4 Green Chillies (Hari Mirch) (chopped)
2 Lemons (Nimbu)
½ tbsp. of Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Garam Masala
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lasan)
½ cup of Plain Yogurt
1 cup Cooking Oil
Ingredients For Garnish:
1 small piece of Ginger (Adrak) (finely chopped lengthways)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
Method:
Wash the brain thoroughly and boil in water. After boiling remove the brain from the water and remove any membrane and nerves carefully. Cut brain into small pieces.
Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown. Remove half of the onions and set aside. To the onion in the pan, add the spices, ginger paste, garlic paste, plain yogurt, green chillies and salt. Fry well for about 10 minutes by adding a little water if needed.
Add the brain and holding the pan by the handles, gently shake the pan to mix. Do not stir with a spoon. When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion.
2 Cow Brains or 4 Sheep Brains
4 medium Onion (peeled & finely chopped)
4 Green Chillies (Hari Mirch) (chopped)
2 Lemons (Nimbu)
½ tbsp. of Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. of Coriander Powder (Pisa Dhania)
1 tsp. of Garam Masala
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lasan)
½ cup of Plain Yogurt
1 cup Cooking Oil
Ingredients For Garnish:
1 small piece of Ginger (Adrak) (finely chopped lengthways)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
Method:
Wash the brain thoroughly and boil in water. After boiling remove the brain from the water and remove any membrane and nerves carefully. Cut brain into small pieces.
Heat cooking oil in a pot or karai and fry the sliced onion until they are golden brown. Remove half of the onions and set aside. To the onion in the pan, add the spices, ginger paste, garlic paste, plain yogurt, green chillies and salt. Fry well for about 10 minutes by adding a little water if needed.
Add the brain and holding the pan by the handles, gently shake the pan to mix. Do not stir with a spoon. When the oil separates, sprinkle with chopped coriander, lemon juice, finely chopped ginger and the remaining brown onion.
Black Pepper Steak Recipe
Ingredients:
1 lb of Cube Steak
1 tsp. Ground Black Pepper
½ tsp. Salt
¼ tsp. Granulated Sugar
3 tbsp. Red Wine Vinegar
2 tbsp. Water
Method:
Cut steak into serving portions; sprinkle with pepper and salt. In a skillet over medium-high heat, cook steak until brown, about 4 minutes each side. Remove to a warm platter, leaving drippings in skillet.
Return skillet to heat and add vinegar, water and sugar, stirring to mix well. Cook until almost boiling, then spoon sauce over steaks.
1 lb of Cube Steak
1 tsp. Ground Black Pepper
½ tsp. Salt
¼ tsp. Granulated Sugar
3 tbsp. Red Wine Vinegar
2 tbsp. Water
Method:
Cut steak into serving portions; sprinkle with pepper and salt. In a skillet over medium-high heat, cook steak until brown, about 4 minutes each side. Remove to a warm platter, leaving drippings in skillet.
Return skillet to heat and add vinegar, water and sugar, stirring to mix well. Cook until almost boiling, then spoon sauce over steaks.
Ingredients:
1 kilogram of Liver (Kaleji)
5 Mint Leaves (Podina)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
1 tbsp. of Turmeric Powder (Pisi Haldi)
Salt (to taste)
1 tbsp. of Ginger Paste (Pisi Adrak)
1 tbsp. of Garlic Paste (Pisa Lehsan)
Water (enough to boil liver)
3 tbsp. of Cooking Oil
Method:
Combine liver, water, salt and turmeric powder and boil for 6 minutes and drain.
Chop liver into medium bite-size pieces.
Mix all of the remaining ingredients together. Add the liver pieces to ingredients and mix again.
String the liver pieces onto skewers. Grill/Roast on charcoal. Or alternatively, fry in hot oil and drain on clean kitchen napkins before serving.
Garnish with mint leaves and serve hot.
1 kilogram of Liver (Kaleji)
5 Mint Leaves (Podina)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
1 tbsp. of Turmeric Powder (Pisi Haldi)
Salt (to taste)
1 tbsp. of Ginger Paste (Pisi Adrak)
1 tbsp. of Garlic Paste (Pisa Lehsan)
Water (enough to boil liver)
3 tbsp. of Cooking Oil
Method:
Combine liver, water, salt and turmeric powder and boil for 6 minutes and drain.
Chop liver into medium bite-size pieces.
Mix all of the remaining ingredients together. Add the liver pieces to ingredients and mix again.
String the liver pieces onto skewers. Grill/Roast on charcoal. Or alternatively, fry in hot oil and drain on clean kitchen napkins before serving.
Garnish with mint leaves and serve hot.
Bhuna Mutton Saalan Recipe
Ingredients:
1 kilogram of Mutton
1 medium Onion (chopped)
1 Tomato (chopped)
4 Cloves (Loung)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
6 Whole Black Peppers (Saabut Kaali Mirch)
Salt (to taste)
¼ tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
1 tbsp. of Corriander Powder (Pisa Dhania)
¼ tsp. of Cumin Seeds (Sufaid Zeera)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
4 tbsp. of Cooking Oil
Method:
Heat oil in a heavy based pot, add onion and fry to golden brown. Mix all of the ingredients together and add to the pot and stir until the tomato becomes soft and the water dries.
Then add the meat and mix until the water dries up. Add 4 glasses of water, cover and leave to tenderize. Garnish with fresh coriander/cilantro leaves and chopped green chillies.
1 kilogram of Mutton
1 medium Onion (chopped)
1 Tomato (chopped)
4 Cloves (Loung)
2 Big Black Cardamoms (Bari Kaali Ilaichi)
6 Whole Black Peppers (Saabut Kaali Mirch)
Salt (to taste)
¼ tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on spice preferance.)
1 tbsp. of Corriander Powder (Pisa Dhania)
¼ tsp. of Cumin Seeds (Sufaid Zeera)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
4 tbsp. of Cooking Oil
Method:
Heat oil in a heavy based pot, add onion and fry to golden brown. Mix all of the ingredients together and add to the pot and stir until the tomato becomes soft and the water dries.
Then add the meat and mix until the water dries up. Add 4 glasses of water, cover and leave to tenderize. Garnish with fresh coriander/cilantro leaves and chopped green chillies.
Bhindi Gosht (Okra & Meat Curry) Recipe
Ingredients:
2 pounds of Beef or Lamb (cut into 2" boti sized pieces.)
Okra (Bhindi) (prefered amount) (preferably long & thin ones.)
2 medium Onions (thinly sliced)
1 large Tomato (coarsely chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
2 Cinnamon Sticks (Dal Cheeni)
3 Big Black Cardamoms (Bari Kaali Ilaichi)
1 ½ tbsp. of Coriander Powder (Pisa Dhania)
¼ tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
Garam Masala Powder
3 tbsp. of Cooking Oil
Water
Method:
Heat oil in a heavy based pot. Add onion and fry until golden brown. Add Meat and fry for a couple minutes or until it changes slight color. Add ginger paste and garlic paste and fry for a minute. Then add cinnamon sticks, cardamoms, coriander powder, turmeric powder, red chilli powder and salt. Fry for 10 minutes by adding a little water in between to prevent spices from sticking to pot.
Add hot water to meat. (Enough water for the meat to cook.) Mix; once water boils, reduce heat to low and let the meat cook with the pot covered.
While the meat in cooking, wash the okras and trim off the stems of each okra, dry okras and set aside.
Once the meat has tenderized and cooked, add okras and tomatoes to meat, mix and add prefered amount of water for shorva. Once water comes to a boil, cover pot and let cook. Once the okras are well done, Add garam masala powder and chopped coriander/cilantro leaves to garnish. Mix and take off heat.
2 pounds of Beef or Lamb (cut into 2" boti sized pieces.)
Okra (Bhindi) (prefered amount) (preferably long & thin ones.)
2 medium Onions (thinly sliced)
1 large Tomato (coarsely chopped)
A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
2 Cinnamon Sticks (Dal Cheeni)
3 Big Black Cardamoms (Bari Kaali Ilaichi)
1 ½ tbsp. of Coriander Powder (Pisa Dhania)
¼ tsp. of Turmeric Powder (Pisi Haldi)
1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
Salt (to taste)
1 tsp. of Ginger Paste (Pisi Adrak)
1 tsp. of Garlic Paste (Pisa Lehsan)
Garam Masala Powder
3 tbsp. of Cooking Oil
Water
Method:
Heat oil in a heavy based pot. Add onion and fry until golden brown. Add Meat and fry for a couple minutes or until it changes slight color. Add ginger paste and garlic paste and fry for a minute. Then add cinnamon sticks, cardamoms, coriander powder, turmeric powder, red chilli powder and salt. Fry for 10 minutes by adding a little water in between to prevent spices from sticking to pot.
Add hot water to meat. (Enough water for the meat to cook.) Mix; once water boils, reduce heat to low and let the meat cook with the pot covered.
While the meat in cooking, wash the okras and trim off the stems of each okra, dry okras and set aside.
Once the meat has tenderized and cooked, add okras and tomatoes to meat, mix and add prefered amount of water for shorva. Once water comes to a boil, cover pot and let cook. Once the okras are well done, Add garam masala powder and chopped coriander/cilantro leaves to garnish. Mix and take off heat.
Beef Tikka Saalan Recipe
Ingredients:
1 kilogram Beef (cubed)
4 - 6 Whole Red Chiilies (Saabut Lal Mirch)
10 - 15 Black Peppercorns (Saabut Kaali Mirch)
4 tbsp. Coriander Seeds (Saabut Dhania)
2 tsp. Cumin Seeds (Sufaid Zeera)
½ tsp. Thymol Seeds (Ajwain)
Salt (to taste)
1 ½ tsp. Ginger Paste (Pisi Adrak)
1 ½ tsp. Garlic Paste (Pisa Lehsan)
Fresh Cilantro Leaves (Hara Dhania) (for garnish)
Cooking Oil (as needed)
Method:
First of all tender the beef in pressure cooker with salt to taste.
Then roast all the above ingredients (except the fresh coriander leaves, ginger paste and garlic paste) in a pan. Then grind them.
Heat oil in a pan, add ginger and garlic and fry for a minute or so; add tendered beef and fry some more. Put all of the roasted, grinded ingredients in it and mix well. Cook for 5 minutes.
Garnish with fresh coriander leaves. Serve hot with Nan and Raita.
1 kilogram Beef (cubed)
4 - 6 Whole Red Chiilies (Saabut Lal Mirch)
10 - 15 Black Peppercorns (Saabut Kaali Mirch)
4 tbsp. Coriander Seeds (Saabut Dhania)
2 tsp. Cumin Seeds (Sufaid Zeera)
½ tsp. Thymol Seeds (Ajwain)
Salt (to taste)
1 ½ tsp. Ginger Paste (Pisi Adrak)
1 ½ tsp. Garlic Paste (Pisa Lehsan)
Fresh Cilantro Leaves (Hara Dhania) (for garnish)
Cooking Oil (as needed)
Method:
First of all tender the beef in pressure cooker with salt to taste.
Then roast all the above ingredients (except the fresh coriander leaves, ginger paste and garlic paste) in a pan. Then grind them.
Heat oil in a pan, add ginger and garlic and fry for a minute or so; add tendered beef and fry some more. Put all of the roasted, grinded ingredients in it and mix well. Cook for 5 minutes.
Garnish with fresh coriander leaves. Serve hot with Nan and Raita.
Beef Qorma Recipe
Ingredients:
2 pounds of Beef or Lamb (cut into 1" cubes)
2 medium Onions (thinly sliced & separated into rings)
2 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
¼ cup of Almonds (Baadaam) (blanched & slivered)
8 Garlic Cloves (Lehsan))
1 tbsp. of Ginger Root (Adrak) (coarsely chopped)
6 Whole Cloves (Loung)
1 tbsp. of Coriander Seeds (Saabut Dhania)
1 tbsp. of Cumin Seeds (Saabut Zeera)
1 tsp. of White Cardamom Seeds (Sufaid Ilaichi Ke Daanay) (without the pods)
1 tsp. of Crushed Red Pepper (Kutti Mirch) (more or less may be used depending on taste preferance.)
1 ½ tsp. of Salt
½ tsp. of Ground Cinnamon (Pisi Dal Cheeni)
¼ tsp. of Garam Masala Powder
2 tbsp. of All-Purpose Flour (Maida)
¾ cup Whipping Cream
½ cup of Plain Yogurt
1/3 cup of Water
½ more cup of Water
3 tbsp. of Cooking Oil (2 tbsp. separate and 1 tbsp. seperate)
Method:
Combine together the coriander seeds, cumin seeds, cardamom seeds, crushed red peppers, and whole cloves. Put these ingredients into a grinder and grind them well into a fine powder.
To the grinded powder, add the 1/3 cup water, slivered blanched almonds, garlic, gingerroot, salt and ground cinnamon. Grind until the mixture comes to a pasted consistancy.
On medium heat in a 4 quart saucepan put 1 tablespoon oil. When oil gets hot add and fry ½ of the meat. Be sure to brown all sides well; and remove from oil. Repeat this procedure with the other ½ remaining meat. And remove.
Heat 2 tablespoons of oil in the saucepan; add onions. And fry onions to golden brown. Reduce heat to medium and add the blended spice mixture and cosaute for 3-4 minutes or until it is slightly brown.
Add the meat and ½ cup water to the saucepan. Cover and simmer for 1 ½ to 2 hours or until the meat is tender and well cooked; by stirring occasionally.
Stir together the whipping cream, plain yogurt, all-purpose flour, and garam masala powder. Stir the mixture into a Dutch oven (if available - otherwise continue using stove). Cook and stir until it is thickened and bubbly.
Transfer to a serving bowl; sprinkle with fresh coriander/cilantro leaves.
2 pounds of Beef or Lamb (cut into 1" cubes)
2 medium Onions (thinly sliced & separated into rings)
2 tbsp. of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
¼ cup of Almonds (Baadaam) (blanched & slivered)
8 Garlic Cloves (Lehsan))
1 tbsp. of Ginger Root (Adrak) (coarsely chopped)
6 Whole Cloves (Loung)
1 tbsp. of Coriander Seeds (Saabut Dhania)
1 tbsp. of Cumin Seeds (Saabut Zeera)
1 tsp. of White Cardamom Seeds (Sufaid Ilaichi Ke Daanay) (without the pods)
1 tsp. of Crushed Red Pepper (Kutti Mirch) (more or less may be used depending on taste preferance.)
1 ½ tsp. of Salt
½ tsp. of Ground Cinnamon (Pisi Dal Cheeni)
¼ tsp. of Garam Masala Powder
2 tbsp. of All-Purpose Flour (Maida)
¾ cup Whipping Cream
½ cup of Plain Yogurt
1/3 cup of Water
½ more cup of Water
3 tbsp. of Cooking Oil (2 tbsp. separate and 1 tbsp. seperate)
Method:
Combine together the coriander seeds, cumin seeds, cardamom seeds, crushed red peppers, and whole cloves. Put these ingredients into a grinder and grind them well into a fine powder.
To the grinded powder, add the 1/3 cup water, slivered blanched almonds, garlic, gingerroot, salt and ground cinnamon. Grind until the mixture comes to a pasted consistancy.
On medium heat in a 4 quart saucepan put 1 tablespoon oil. When oil gets hot add and fry ½ of the meat. Be sure to brown all sides well; and remove from oil. Repeat this procedure with the other ½ remaining meat. And remove.
Heat 2 tablespoons of oil in the saucepan; add onions. And fry onions to golden brown. Reduce heat to medium and add the blended spice mixture and cosaute for 3-4 minutes or until it is slightly brown.
Add the meat and ½ cup water to the saucepan. Cover and simmer for 1 ½ to 2 hours or until the meat is tender and well cooked; by stirring occasionally.
Stir together the whipping cream, plain yogurt, all-purpose flour, and garam masala powder. Stir the mixture into a Dutch oven (if available - otherwise continue using stove). Cook and stir until it is thickened and bubbly.
Transfer to a serving bowl; sprinkle with fresh coriander/cilantro leaves.
Basil Lamb Casserole Recipe
Ingredients:
2 pounds of Lamb (grounded)
1 medium to large sized Yellow Onion (chopped)
3 cups of Macaroni Pasta (uncooked)
½ cup Fresh Mint Leaves (Podina)
1 cup Fresh Basil Leaves
1 cup Parmesan Cheese (fresh - grated)
Salt (to taste)
Black Pepper (Pisi Kaali Mirch) (fresh ground - to taste)
1 large can of Tomatoes (chopped)
1 tbsp. Olive Oil
Method:
Pre-heat oven to 350 degrees F.
In a large sauté pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside.
Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente – firm, not soft.
In a large casserole dish, lay down layers of the meat, tomatoes, macaroni, basil & mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25-30 min.
2 pounds of Lamb (grounded)
1 medium to large sized Yellow Onion (chopped)
3 cups of Macaroni Pasta (uncooked)
½ cup Fresh Mint Leaves (Podina)
1 cup Fresh Basil Leaves
1 cup Parmesan Cheese (fresh - grated)
Salt (to taste)
Black Pepper (Pisi Kaali Mirch) (fresh ground - to taste)
1 large can of Tomatoes (chopped)
1 tbsp. Olive Oil
Method:
Pre-heat oven to 350 degrees F.
In a large sauté pan, cook onions and ground lamb in olive oil, on medium high heat, stirring frequently, until onions are translucent and meat is cooked through. While cooking, season with salt and pepper. Set aside.
Boil a couple of quarts of water in a large saucepan, add a teaspoon of salt. Add macaroni, reduce heat to simmer. Cook until al dente – firm, not soft.
In a large casserole dish, lay down layers of the meat, tomatoes, macaroni, basil & mint leaves, and Parmesan. Top with Parmesan. Cook in oven for 25-30 min.
Balti Gosht (Pot Roasted Meat) Recipe
Ingredients:
1 (1 ½ pound) Lamb Leg (cubed) or 2 ¼ pounds of Lamb (on the bone)
1 Onion (peeled & chopped)
4 Tomatoes (quartered)
½ Red Bell Pepper (Shimla Mirch) (diced)
4 Fresh Hot Peppers (Mirch) (or to taste) (chopped)
1 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
4 Garlic Cloves (Lehsan) (peeled & chopped)
6 Big Black Cardamoms (Bari Kaali Ilaichi)
1 (4-inch) piece of Cinnamon Stick (Dal Cheeni)
6 Whole Cloves (Loung)
1 tsp. of Cumin Seeds (Sufaid Zeera) (roasted)
1 tsp. of Salt
1 ½ cups of Water
4 tbsp. of Cooking Oil
Method:
Wash the lamb well, then place it in a lidded casserole or saucepan with about 1 ½ cups of water. Add the garlic, salt, and spices to it.
Either place in a preheated oven at 375 degrees F or on the stove, and cook, covered, until just tender (about 45 minutes). Keep checking from time to time, then remove from heat, and let it stand in its steam with the lid still on, for about 20 minutes or so.
Meanwhile, heat the oil in large karahi or pan, fry the onions until golden brown, then add the red peppers, hot peppers, and tomatoes. Cook until it is nearly dry (about 10 minutes on low heat).
Then add the drained meat to the karahi or pan, with a little of the liquid. Stir-fry until it becomes quite dry. Add in the cumin seeds and the fresh cilantro/coriander leaves about 5 minutes before it is ready.
1 (1 ½ pound) Lamb Leg (cubed) or 2 ¼ pounds of Lamb (on the bone)
1 Onion (peeled & chopped)
4 Tomatoes (quartered)
½ Red Bell Pepper (Shimla Mirch) (diced)
4 Fresh Hot Peppers (Mirch) (or to taste) (chopped)
1 tbsp. of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)
4 Garlic Cloves (Lehsan) (peeled & chopped)
6 Big Black Cardamoms (Bari Kaali Ilaichi)
1 (4-inch) piece of Cinnamon Stick (Dal Cheeni)
6 Whole Cloves (Loung)
1 tsp. of Cumin Seeds (Sufaid Zeera) (roasted)
1 tsp. of Salt
1 ½ cups of Water
4 tbsp. of Cooking Oil
Method:
Wash the lamb well, then place it in a lidded casserole or saucepan with about 1 ½ cups of water. Add the garlic, salt, and spices to it.
Either place in a preheated oven at 375 degrees F or on the stove, and cook, covered, until just tender (about 45 minutes). Keep checking from time to time, then remove from heat, and let it stand in its steam with the lid still on, for about 20 minutes or so.
Meanwhile, heat the oil in large karahi or pan, fry the onions until golden brown, then add the red peppers, hot peppers, and tomatoes. Cook until it is nearly dry (about 10 minutes on low heat).
Then add the drained meat to the karahi or pan, with a little of the liquid. Stir-fry until it becomes quite dry. Add in the cumin seeds and the fresh cilantro/coriander leaves about 5 minutes before it is ready.
Arvi Gosht Recipe
Ingredients:
6 Colocasias (Arvi)
Mutton or Beef (washed well) (cut into boti size - 2" pieces)
1 large Onion (peeled & thinly sliced)
2 Tomatoes (roughly chopped)
1 Green Pepper (optional) (chopped)
A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) (for garnish)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Coriander Powder (Pisa Dhania)
¼ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
2 Cinnamon Sticks (Dal Cheeni)
3 Big Black Cardamoms (Bari Kaali Ilaichi)
Salt (to taste)
3 tbsp. of Cooking Oil
3 glasses of Water
Method:
Take the arvi and peel them with a potato peeler or knife (it is better to wear gloves - the arvis skin may cause some itching.) After removing skin, cut arvis into 2 ½" pieces and set aside.
In a heavy based pot, heat oil and add sliced onions. Fry onions to golden brown.
Then add the meat and saute for a minute. Add the garlic paste and ginger paste and mix. Now add the coriander powder, turmeric powder, red chilli powder, cinnamon sticks, black cardamoms, and salt. Fry all of these spices for 5 minutes (by adding a little water in between to prevent it from burning.)
Add water to the meat and mix. Once the water comes to a boil, reduce heat to low and cover pot. Let the meat cook on low heat until it is well done.
Once the meat is well done, turn heat to medium and fry meat for 2 minutes. Then add the arvi, tomato, and green pepper. Fry for about 5 minutes. And add water (depending on how thin you want the sauce to be.) Mix and bring to a boil. When it boils, reduce heat to low and cover pot. Let it cook until the arvi are well done.
When the arvi is well done, turn heat to high and ry for a few minutes. Finally take off heat and add the coriander/cilantro leaves to garnish.
6 Colocasias (Arvi)
Mutton or Beef (washed well) (cut into boti size - 2" pieces)
1 large Onion (peeled & thinly sliced)
2 Tomatoes (roughly chopped)
1 Green Pepper (optional) (chopped)
A few strands of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped) (for garnish)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Coriander Powder (Pisa Dhania)
¼ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
2 Cinnamon Sticks (Dal Cheeni)
3 Big Black Cardamoms (Bari Kaali Ilaichi)
Salt (to taste)
3 tbsp. of Cooking Oil
3 glasses of Water
Method:
Take the arvi and peel them with a potato peeler or knife (it is better to wear gloves - the arvis skin may cause some itching.) After removing skin, cut arvis into 2 ½" pieces and set aside.
In a heavy based pot, heat oil and add sliced onions. Fry onions to golden brown.
Then add the meat and saute for a minute. Add the garlic paste and ginger paste and mix. Now add the coriander powder, turmeric powder, red chilli powder, cinnamon sticks, black cardamoms, and salt. Fry all of these spices for 5 minutes (by adding a little water in between to prevent it from burning.)
Add water to the meat and mix. Once the water comes to a boil, reduce heat to low and cover pot. Let the meat cook on low heat until it is well done.
Once the meat is well done, turn heat to medium and fry meat for 2 minutes. Then add the arvi, tomato, and green pepper. Fry for about 5 minutes. And add water (depending on how thin you want the sauce to be.) Mix and bring to a boil. When it boils, reduce heat to low and cover pot. Let it cook until the arvi are well done.
When the arvi is well done, turn heat to high and ry for a few minutes. Finally take off heat and add the coriander/cilantro leaves to garnish.
Afghani Kebab Recipe
Ingredients:
1 kilogram of Minced Beef
10 Green Chillies (finely chopped)
2 medium Onions (chopped)
1 kilogram of Tomatoes
½ tsp. of Black Pepper (Pisi Kaali Mirch) (coursely ground)
Salt (to taste)
½ bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
1 cup Cooking Oil
Method:
Boil Tomatoes in water and when they are soft and tender smash them into a tomato paste.
In a large bowl combine: minced beef, green chillies, black pepper and onion. Knead together my mixing with hands. Separate entire mixture into four even portions. Brush each portion with a little oil.
Warm a frying pan on stove on medium heat until hot. Take one portion of meat and flatten it with hands and place on frying pan. Cook until well done on one side. Flip over and cook other side until well done. Remove flat kabab and place on a plat. Repeat this process for other 3 portions.
Cut each flat kabab into long strips.
Warm a little oil in a karhai or wok until hot. Slightly fry kabab strips; add tomato paste, salt, a few green chillies, and black pepper and mix. Cook on low heat covered for about 10 minutes or until the oil separates.
Garnish with coriander leaves and serve hot.
1 kilogram of Minced Beef
10 Green Chillies (finely chopped)
2 medium Onions (chopped)
1 kilogram of Tomatoes
½ tsp. of Black Pepper (Pisi Kaali Mirch) (coursely ground)
Salt (to taste)
½ bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)
1 cup Cooking Oil
Method:
Boil Tomatoes in water and when they are soft and tender smash them into a tomato paste.
In a large bowl combine: minced beef, green chillies, black pepper and onion. Knead together my mixing with hands. Separate entire mixture into four even portions. Brush each portion with a little oil.
Warm a frying pan on stove on medium heat until hot. Take one portion of meat and flatten it with hands and place on frying pan. Cook until well done on one side. Flip over and cook other side until well done. Remove flat kabab and place on a plat. Repeat this process for other 3 portions.
Cut each flat kabab into long strips.
Warm a little oil in a karhai or wok until hot. Slightly fry kabab strips; add tomato paste, salt, a few green chillies, and black pepper and mix. Cook on low heat covered for about 10 minutes or until the oil separates.
Garnish with coriander leaves and serve hot.
Achari Gosht Recipe
Ingredients:
1 ½ pounds or 800 grams of Mutton (boneless)
5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
¾ cup Onions (pureed)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tsp. Cumin Seeds (Saabut Zeera)
1 tsp. Mustard Seeds (Rai)
1 tsp. Nigella Seeds (Kalonji)
1 tsp. Fenugreek Seeds (Methi)
5 Cloves (Loung)
15 grams of Jaggery (Gur)
1 tsp. Aniseeds (Sounf)
½ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
1 cup Plain Yogurt
4 cups Water
½ cup Mustard Oil
Method:
In a dish whisk the plain yogurt with one liter of water.
In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.
Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.
Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done
1 ½ pounds or 800 grams of Mutton (boneless)
5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
¾ cup Onions (pureed)
1 tsp. Ginger Paste (Pisi Adrak)
1 tsp. Garlic Paste (Pisa Lehsan)
1 tsp. Cumin Seeds (Saabut Zeera)
1 tsp. Mustard Seeds (Rai)
1 tsp. Nigella Seeds (Kalonji)
1 tsp. Fenugreek Seeds (Methi)
5 Cloves (Loung)
15 grams of Jaggery (Gur)
1 tsp. Aniseeds (Sounf)
½ tsp. Turmeric Powder (Pisi Haldi)
1 tsp. Red Chilli Powder (Pisi Lal Mirch)
Salt (to taste)
1 cup Plain Yogurt
4 cups Water
½ cup Mustard Oil
Method:
In a dish whisk the plain yogurt with one liter of water.
In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.
Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.
Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done
Aaloo Gosht Kari (Potato with Lamb) Recipe
Ingredients :
1 ½ kilograms or 1 ½ lbs. Bhuna Gosht or Skirt Steak
2 Green Chillies (more or less may be used depending on taste preferance.)
3 medium Onions (finely sliced)
750 grams or ¾ lbs. of Potatoes (cubed)
6 cloves of Garlic (Lehsan) (crushed)
1 tbsp. Ginger (Adrak) (finely chopped)
2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania)
1 tsp. Black Mustard Seeds
½ tsp. Fenugreek Seeds
2 tbsp. Coriander Seeds (Saabut Dhania)
1 tbsp. of Cumin Seeds (Sufaid Zeera)
2 tsp. Red Chili Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
1 ½ tsp. Turmeric Powder (Pisi Haldi)
2 tsp. Garam Masala Powder
Salt (to taste)
2 tbsp. Vinegar (Sirka)
Another 2 tbsp. Vinegar (Sirka)
¼ cup Cooking Oil
Method :
Cut steak or lamb into cubes. Heat oil and fry the mustard seeds until they burst. Add the fenugreek, garlic, ginger and onion. Fry until onions are golden. Add turmeric and fry for 1 minute. Add the coriander, cumin and chilli. Stir well.
Add salt and vinegar, and fry until the liquid evaporates. Sprinkle in the garam masala powder and mix well. Add the meat and turn until it is coated.
Add the cubed potatoes and cover. Cook for another 20-30 minutes or until the potatoes are cooked.
Sprinkle with finely chopped coriander, green chilli and garam masala powder.
1 ½ kilograms or 1 ½ lbs. Bhuna Gosht or Skirt Steak
2 Green Chillies (more or less may be used depending on taste preferance.)
3 medium Onions (finely sliced)
750 grams or ¾ lbs. of Potatoes (cubed)
6 cloves of Garlic (Lehsan) (crushed)
1 tbsp. Ginger (Adrak) (finely chopped)
2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania)
1 tsp. Black Mustard Seeds
½ tsp. Fenugreek Seeds
2 tbsp. Coriander Seeds (Saabut Dhania)
1 tbsp. of Cumin Seeds (Sufaid Zeera)
2 tsp. Red Chili Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)
1 ½ tsp. Turmeric Powder (Pisi Haldi)
2 tsp. Garam Masala Powder
Salt (to taste)
2 tbsp. Vinegar (Sirka)
Another 2 tbsp. Vinegar (Sirka)
¼ cup Cooking Oil
Method :
Cut steak or lamb into cubes. Heat oil and fry the mustard seeds until they burst. Add the fenugreek, garlic, ginger and onion. Fry until onions are golden. Add turmeric and fry for 1 minute. Add the coriander, cumin and chilli. Stir well.
Add salt and vinegar, and fry until the liquid evaporates. Sprinkle in the garam masala powder and mix well. Add the meat and turn until it is coated.
Add the cubed potatoes and cover. Cook for another 20-30 minutes or until the potatoes are cooked.
Sprinkle with finely chopped coriander, green chilli and garam masala powder.
Wednesday, November 5, 2008
Cooking Tips
Some simple and useful cooking tips
- Put onion in cold water before chopping, to reduce irritation
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