Monday, October 31, 2011
Vegetable Pie
Vegetable Pie
Ingredients
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water
For Filling
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2" piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste
Method
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4" thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.
Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.
TANDOORI CHICKEN
TANDOORI CHICKEN
(2-3 Servings)
Ingredients:
6 pieces Thawed chicken, skinned (whatever portions you like)
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
to taste Red pepper powder
GUIDE TO INGREDIENTS
Dash Garlic powder
to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)
Method:
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences of
masala and soy sauce (or yogurt) with the tandoori paste.
Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are
using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts
with the soy sauce. You can leave it for little while to seep in.
If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated
in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as
before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS
AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry
if over-cooked.
Cook the chicken until it starts turning brown. and the cuts you made start "expanding."
(2-3 Servings)
Ingredients:
6 pieces Thawed chicken, skinned (whatever portions you like)
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available)
to taste Red pepper powder
GUIDE TO INGREDIENTS
Dash Garlic powder
to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt)
(needed only if tandoori masala is used)
Method:
If you are using the ready made tandoori paste then life is a lot easier. Replace all occurrences of
masala and soy sauce (or yogurt) with the tandoori paste.
Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly). If you are
using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts
with the soy sauce. You can leave it for little while to seep in.
If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated
in it. In this case, mix the Masalas in the yogurt first and then rub the stuff into the chicken cuts as
before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS
AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry
if over-cooked.
Cook the chicken until it starts turning brown. and the cuts you made start "expanding."
Shrikhand
Shrikhand
Ingredients1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed
Ingredients1/2 kg. curds
300 gms. sugar
1/2 tsp. cardamom powder
few strands saffron
1/2 tbsp. pista & almond crushed
Method
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.
Tie curd in a clean muslin cloth overnight. (6-7 hours).
Take into a bowl, add sugar and mix.
Keep aside for 25-30 minutes to allow sugar to dissolve.
Rub saffron into 1 tbsp. milk till well broken and dissolved. Keep aside.
Beat well till sugar has fully dissolved into curd.
Pass through a big holed strong strainer, pressing with hand or spatula.
Mix in cardamom powder and dissolved saffron and half nuts.
Empty into a glass serving bowl, top with remaining nut crush.
Chill for 1-2 hours before serving.
Making time: 20 minutes (excluding tieing and keeping time)
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated
Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.
Makes: 6-7 servings
Shelflife: 3-4 days refrigerated
Variations: To make fruit flavoured shrikhand eg. mango, add pulp at the stage of adding cardamom and saffron.
Shindi Shabjiwala
Ingredients:
1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida
1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans
1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
1/2 bunch any other leafy greens.
1 cup green gram dal
1/2 cup horsegram dal (channa dal)
4-5 green chillies
2-3 clovettes garlic
1 tsp. red chilli powder
1 tsp. dhania (coriander seed) powder
1 tsp. salt
1/2 tsp. turmeric
3 tbsp. oil
1/2 tbsp. ghee
2 pinches asafoetida
METHOD:
Clean and wash dals.
Clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.
Mix well, add enough water to cover the contents.
Add all masalas and mix.
Place whole tomato on top, cover and pressurecook for 3 whistles.
Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.
Serve hot with paratha or steamed rice
Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh
Shahi Paneer
Shahi Paneer
Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
Ingredients:
250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer
1 tbsp. chopped coriander
Method:
Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.
Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.
Shahi Korma (Mutton Curry)
Shahi Korma (Mutton Curry)
Quantity Ingredient
1 1
2 lb. Goat mutton
3 Medium onions
3
4 c Yogurt
4 cloves Garlic
pinch Sa ron
2 t Salt
3
4 c Cream
1 oz. Almonds
1
2 c Oil
1 oz. Coriander seed
1 t Red pepper (optional)
1
2 t Garam Masala
Method
1. Clean, wash and dry mutton.
2. Blend coriander seeds, 1 onion, almonds and garlic.
3. Marinade the mutton in above mixture for 2 hrs.
4. Heat oil and fry the remaining thinly sliced onion. Keep aside.
5. Add the mutton and fry until the liquid dries up.
6. Add 3
4 c hot water and simmer until the meat is almost done ( 3
4 cooked)
OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt
and pepper.
7. Uncover and dry the liquid.
70 CHAPTER 11. LAMB AND BEEF
8. Add beaten yogurt and fry until it leaves oil.
9. Add fried ground onion.
10. Beat the cream. Add soaked or ground sa ron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250 F
for 1
2 hour
13. Serve garnished with chopped coriander leaves.
Quantity Ingredient
1 1
2 lb. Goat mutton
3 Medium onions
3
4 c Yogurt
4 cloves Garlic
pinch Sa ron
2 t Salt
3
4 c Cream
1 oz. Almonds
1
2 c Oil
1 oz. Coriander seed
1 t Red pepper (optional)
1
2 t Garam Masala
Method
1. Clean, wash and dry mutton.
2. Blend coriander seeds, 1 onion, almonds and garlic.
3. Marinade the mutton in above mixture for 2 hrs.
4. Heat oil and fry the remaining thinly sliced onion. Keep aside.
5. Add the mutton and fry until the liquid dries up.
6. Add 3
4 c hot water and simmer until the meat is almost done ( 3
4 cooked)
OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt
and pepper.
7. Uncover and dry the liquid.
70 CHAPTER 11. LAMB AND BEEF
8. Add beaten yogurt and fry until it leaves oil.
9. Add fried ground onion.
10. Beat the cream. Add soaked or ground sa ron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250 F
for 1
2 hour
13. Serve garnished with chopped coriander leaves.
Rava (Semolina) Ladoo
Rava (Semolina) Ladoo
Ingredients:1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk
Ingredients:1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk
METHOD:
Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days
Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days
Rasgolla
Ingredient
•Milk (1 Liter)
•Cardamom powder(1/2 tbsp)
•Muslin cloth
How to make Easy Rasgulla:
•Take a pan, add milk and bring it to boil.
•Add lemon juice or vinegar to this boiled milk and stir constantly. You can see the cheese separate from the milk. Turn off the stove and add ice cubes to this cheese.
•Separate the cheese from this water using a strainer.
•Hang the cheese with a muslin cloth for about 3-4 hour till all water come out of the cheese.
•Rub the cheese for a while and make soft dough, this is the toughest part and don’t cheat here. If you don’t rub the cheese finely then it will be really hard after you put them in freezer. Add cardamom powder to the dough and Make round shape small rasgulla with this soft dough. The more you will make the dough soft you will get the nice and sponge rasgulla.
•Take another pan, add water and bring it to boil. Now add sugar and cardamom powder and make syrup. Boil the water till it become thick.
•Now take a pressure cooker, add some water and 2-4tbsp of sugar to boil it.
•Add this rasgulla balls to the boiling water and close the lid to give one whistle.
•Remove the rasgulla from cooker and put in sugar syrup.
Now your Bengali rasgullas are ready to serve.
•Milk (1 Liter)•Lemon Juice/vinegar(3-5 tbsp I use vinegar)
•Sugar (1 1/2 cup)
•Water(2 cups)•Cardamom powder(1/2 tbsp)
•Pressure cooker
•Some ice cube•Muslin cloth
•Take a pan, add milk and bring it to boil.
•Add lemon juice or vinegar to this boiled milk and stir constantly. You can see the cheese separate from the milk. Turn off the stove and add ice cubes to this cheese.
•Separate the cheese from this water using a strainer.
•Hang the cheese with a muslin cloth for about 3-4 hour till all water come out of the cheese.
•Rub the cheese for a while and make soft dough, this is the toughest part and don’t cheat here. If you don’t rub the cheese finely then it will be really hard after you put them in freezer. Add cardamom powder to the dough and Make round shape small rasgulla with this soft dough. The more you will make the dough soft you will get the nice and sponge rasgulla.
•Take another pan, add water and bring it to boil. Now add sugar and cardamom powder and make syrup. Boil the water till it become thick.
•Now take a pressure cooker, add some water and 2-4tbsp of sugar to boil it.
•Add this rasgulla balls to the boiling water and close the lid to give one whistle.
•Remove the rasgulla from cooker and put in sugar syrup.
Now your Bengali rasgullas are ready to serve.
Puranpoli
Puranpoli
Ingredients
300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Ingredients
300gms. channa (yellowgram) dal
300 gms. jaggery (molasses)
1 tsp. cardamom powder
150 gms. plain flour
1 tbsp. ghee
warm water to knead dough
ghee to serve
Method
Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala
and some mashed
dal.)
Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.
Boil dal in plenty of water till soft but not broken.
Drain in a colander for 10-15 minutes.
Pass through an almond grater little by little till all dal is grated.
Mash jaggery till lumps break. Mix well into dal.
Put mixture in a heavy saucepan and cook till a soft lump is formed
Take care to stir continuously, so as not to charr. Keep aside.
Mix ghee, flour, add enough water to make a soft pliable dough.
Take a morsel sized ball of dough, roll into a 4" round.
Place same sized ball of filling in centre, life all round and seal.
Reroll carefully to a 6" diameter round.
Roast on warm griddle till golden brown.
Repeat other side.
Take on serving plate. Apply a tsp. of ghee all over top.
OR
Shallow fry on griddle like a paratha for a better flavour.
But this method will consume more ghee and therefore calories.
Serve hot with dal or amti.
Note: The water drained from boiling dal is used to make the amti. ( a thin curry made using black masala, garam masala
and some mashed
dal.)
Making time: 45 minutes
Makes: 7-8 puranpolis
Shelflife: Best fresh (puran {filling} may be stored in the refrigerator for a week.
Prawn Malaikari
Main Ingredient:Prawn – 1 lb raw, de-veined, medium-large size
Spices:Bay leaves/ Tejpata – 2
Red chilli pepper – 2 whole
Garam Masala for tempering – ½ teaspoon (coarsely grounded cinnamon, cardamom, cloves, black pepper)
Turmeric – 1 teaspoon
Red chilli powder – 1 teaspoon
Salt & sugar as per taste
Side Ingredients:Onion – 1 medium (chopped finely)
Garlic – 1 teaspoon finely chopped
Green chillies – 4/5 slit lengthwise
Poppy seeds paste – 2 table spoon (make the paste with little water)
Mustard paste – 1 ½ table spoon( Make the paste with salt & green chilli to get rid of its bitter taste, if still tastes bitter use a small sieve to strain the liquid)
Coconut milk – 2 table spoon
Yogurt – 1 tablespoon
Mustard oil – 2 tablespoon (this is highly recommended as the taste will totally change without mustard oil, but in case you don’t have access to mustard oil use vegetable oil)
Method:
If you are using freshly caught whole prawn then de-vein and wash thoroughly. I have used raw prewashed and deveined medium size prawn for this dish. Feel free to use whatever is available or favorite for you. For me I still like the fresh Galda chingri(type of prawn in Bengal) bought from farmer’s market/ bazaar, still moving their claws.
Marinade the prawn with pinch of turmeric, salt and sugar. Sometimes I add little amount of lime juice.
Heat oil in kadai/ deep frying pan and add whole red chillies, bay leaves and lightly grounded garam masala. Add chopped garlic. When the garlic starts to change its color to golden brown add chopped onion. Add turmeric and red chilli powder.
When the onion starts to get translucent add marinade prawn to the heat. Prawn is very sensitive ingredient and overdoing it leads to gummy like taste. So when it turns to orange yellowish color add poppy seeds & mustard paste.
The prawn gets cooked within 5 mins and turn to orange yellowish color.
Add salt and sugar to the curry and coconut milk. If needed add little amount of water. This recipe is neither very dry nor soupy consistency. Cook for 5 more mins. Beat the yogurt and add to the curry.
For rustic flavor add green chillies at the end which gives a nice aroma. Enjoy with white rice preferably Basmati rice.
Potato in Curd Gravy
Potato in Curd Gravy
Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
Ingredients:
3 medium. potatoes boiled and peeled
1 cup curd or yogurt beaten
1 tsp. red chilli powder
1 tsp. salt
1/2 tsp. dhania powder
1/4 tsp. turmeric powder
1/4 tsp. garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp. coriander leaves chopped
1 1/4 cup water
1/2 tsp. each ginger, garlic grated
2 green chillies slit
1 tsp. each cumin, mustard seeds
1/4 tsp. wheat flour
1 tbsp. oil
Method:
Cut potatoes into big pieces. Mash 3-4 pieces fine with hand. Keep both aside.
Mix all the dry masala in 1/4 cup water.
Heat oil. Add the seeds (cumin and mustard). When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness. Stir continuously after adding curd.
Add the remaining water and all the potato and flour. Stir well.
Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander.
Serve hot with thin wheat chappaties and rice.
Making time: 30 minutes.
Makes for: 5
Shelf life: Best fresh
Pav Bhaji
Pav Bhaji
Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.
For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled
peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemonMethodPressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.
For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.
Making time : 30 mins. (excl. pressure cooking time)
Ingredients
8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.
For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled
peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.
To Garnish
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemonMethodPressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.
For Pavs
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.
Making time : 30 mins. (excl. pressure cooking time)
Onion and Tomato Raita
Onion and Tomato Raita
4-6 Servings
Quantity Ingredient
8 oz. Yogurt (plain)
1 small Onion
1
2 t Salt
1 small Tomato
1
2 t Chat Masala (optional)
1
2 t Black pepper (ground)
1
4 c Milk
1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.
4-6 Servings
Quantity Ingredient
8 oz. Yogurt (plain)
1 small Onion
1
2 t Salt
1 small Tomato
1
2 t Chat Masala (optional)
1
2 t Black pepper (ground)
1
4 c Milk
1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.
Navrattan Pullao
Navrattan Pullao (Nine-Jeweled Rice)
Quantity Ingredient
1 c Basmathi rice
1 3
4 c Water
1
4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1
2 t Cumin seed
For Mixing with rice before serving:
A 1
4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with
1 t water.
B 1
4 c diced tomatoes, 1
4 t red pepper, salt, Garam Masala, 6 drops red
food coloring mixed in 2 t water.
Quantity Ingredient
1 Thinly sliced onion
2 1
4 c Ghee
1 oz. Almonds
1 oz. Cashew nuts
1 1
2 oz. Golden raisins
1 oz. Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled eggMethod1. Clean, wash, and soak rice in 1 3
4 c water for pressure cooking, or in 2
cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice
and fry for 2
3 minutes to coat the rice grains with oil. Add the water
which the rice was soaking in. Pressure cook, building up the pressure
to 15 psi and let drop, OR cook in a pan bringing to full boil then
down to a simmer followed by 20 minutes of cooking until the rice is
done.
8.5. NAVRATTAN PULLAO (NINE-JEWELED RICE) 51
3. Divide rice into three parts. Thoroughly mix A with one part and B
with another. Leave the last part plain. Keep rice separate and warm
in the oven.
4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle
with salt. Keep warm until required.
5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and
spread the three batches of rice in clumps above it aesthetically
Quantity Ingredient
1 c Basmathi rice
1 3
4 c Water
1
4 c Oil
1 small Finely sliced onion
6 Cloves
1" Cinnamon stick
1 t Salt
1
2 t Cumin seed
For Mixing with rice before serving:
A 1
4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with
1 t water.
B 1
4 c diced tomatoes, 1
4 t red pepper, salt, Garam Masala, 6 drops red
food coloring mixed in 2 t water.
Quantity Ingredient
1 Thinly sliced onion
2 1
4 c Ghee
1 oz. Almonds
1 oz. Cashew nuts
1 1
2 oz. Golden raisins
1 oz. Pistachio nuts
1" piece Ginger thinly sliced
1 Green chili (optional)
1 Hard boiled eggMethod1. Clean, wash, and soak rice in 1 3
4 c water for pressure cooking, or in 2
cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice
and fry for 2
3 minutes to coat the rice grains with oil. Add the water
which the rice was soaking in. Pressure cook, building up the pressure
to 15 psi and let drop, OR cook in a pan bringing to full boil then
down to a simmer followed by 20 minutes of cooking until the rice is
done.
8.5. NAVRATTAN PULLAO (NINE-JEWELED RICE) 51
3. Divide rice into three parts. Thoroughly mix A with one part and B
with another. Leave the last part plain. Keep rice separate and warm
in the oven.
4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds,
cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle
with salt. Keep warm until required.
5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and
spread the three batches of rice in clumps above it aesthetically
Green All-Purpose Chutney
Green All-Purpose Chutney
Ingredients:
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic
Method:
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)
Ingredients:
15 green chillies
1/2 cup coriander
1/2 lemon
1 tbsp. sev or potato wafers crushed
1/2 tsp. jaggery
salt to taste
1 tsp. oil
1 clovette garlic
Method:
Put all the ingredients , except oil and asafoetida , in a small mixie.
Heat the oil and add the asafoetida and put in the mixie.
Run the mixie till a smooth chutney is obtained.
Try using no water or as little as possible to make the chutney keep longer.
Add water as and when required.
Store in a clean glass bottle.
Note: Sev is a fried Indian snack made of gramflour.
Makes 1/2 cup chutney
Making time: 5 minutes
Shelf life: 1 week (refrigerated)
Navratan Korma
Navratan Korma
Ingredients:
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Ingredients:
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste
Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms
Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies
Method:
Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.
Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.
Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Malai Kofta
Malai Kofta
Ingredients:
Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander
Ingredients:
Gravy:
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander
Method:
Koftas
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.
MALAI CHICKEN
MALAI CHICKEN
Ingredients:
2lb Boneless chicken (chopped into small cubes)
1 Chopped onion
1 small can Tomato paste
1 Red Chili
2 Cloves
2 Cardamom
1/2" Cinnamon stick
1 Bay leaf
1 carton Light whipping cream
1 tsp Dhania powder
1/2 tsp Cumin powder
1 tsp Garam Masala
1-1 1/4 tsp Chili powder
1/2" piece Ginger made into a paste
Page 37
GUIDE TO INGREDIENTS
6 cloves Garlic (made into paste)
Fresh coriander
to taste Salt
Turmeric
Method:
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay
leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and
fry for 4 – 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder,
cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 1/4 cooked. Add
can of tomato paste and cook on low heat. Just before removing, add the whipping cream and
cook for a few minutes. Add Garam Masala and coriander leaves Remove after a couple of
minutes.
Ingredients:
2lb Boneless chicken (chopped into small cubes)
1 Chopped onion
1 small can Tomato paste
1 Red Chili
2 Cloves
2 Cardamom
1/2" Cinnamon stick
1 Bay leaf
1 carton Light whipping cream
1 tsp Dhania powder
1/2 tsp Cumin powder
1 tsp Garam Masala
1-1 1/4 tsp Chili powder
1/2" piece Ginger made into a paste
Page 37
GUIDE TO INGREDIENTS
6 cloves Garlic (made into paste)
Fresh coriander
to taste Salt
Turmeric
Method:
Heat oil. Add red chili, cloves, cardamom, cinnamon stick, and bay leaf, and cook until the bay
leaf turns golden brown. Add the onion and fry for two minutes. Add the ginger garlic paste and
fry for 4 – 6 minute. Add the chicken and fry for 5 minutes. Sprinkle in chili, dhania powder,
cumin powder and turmeric.
Cover chicken + salt (add water if needed) and cook for around 15 minutes until 1/4 cooked. Add
can of tomato paste and cook on low heat. Just before removing, add the whipping cream and
cook for a few minutes. Add Garam Masala and coriander leaves Remove after a couple of
minutes.
Kheer (Vermicelli Pudding)
Kheer (Vermicelli Pudding)
Recipe from Dalbir Chadda: This has been my all time favorite dessert.
Ever since I was very little, I can remember asking for seconds and thirds.
What makes this dessert unusual is that it is not as sweet as most Indian
desserts. It is fairly simple to make. Make sure that the vermicelli is very
ne (angel hair pasta is ok but the very ne vermicelli that can be bought
at chinese stores is the best).
Quantity Ingredient
1 stick Butter
2 handfuls Very ne vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tablespoons Sugar
4 Almonds (optional) peeled and thinly sliced
Method
1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter
until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.
71
72 CHAPTER 12. DESSERTS AND OTHER GOODIES
4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serv-
ing
Recipe from Dalbir Chadda: This has been my all time favorite dessert.
Ever since I was very little, I can remember asking for seconds and thirds.
What makes this dessert unusual is that it is not as sweet as most Indian
desserts. It is fairly simple to make. Make sure that the vermicelli is very
ne (angel hair pasta is ok but the very ne vermicelli that can be bought
at chinese stores is the best).
Quantity Ingredient
1 stick Butter
2 handfuls Very ne vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tablespoons Sugar
4 Almonds (optional) peeled and thinly sliced
Method
1. Melt butter in a 4 qt. pot.
2. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter
until it turns light brown.
3. Pour in the milk and stir over medium heat until it boils.
71
72 CHAPTER 12. DESSERTS AND OTHER GOODIES
4. Put in the raisins, almonds and sugar.
5. Continue to cook under low heat for 10 minutes.
6. Add whipping cream and continue to cook for a couple of minutes.
7. Remove from heat and, when cool, chill in the refrigerator before serv-
ing
Jalebi
Ingredients:
1 cup all-purpose flour (known as 'maida' in Hindi)
Directions:
1Put flour in a mixing bowl.
2Add gramflour.
3Mix well.
4Add yogurt and water.
5Mix well, using a spoon, ensuring that no lumps remain.
6Mix to obtain what is technically called,"ribbon consistency".
7(Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to).
8Add a pinch of baking soda.
9At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later.
10If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market).
11If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle.
12If you got an icing bag, use that.
13I used the icing bag with the"star" nozzle attachment.
14You may experiment with the other nozzles, if you wish, but please dont, in any circumstances, try using the"writing" nozzle attachment, because if you do so, the jalebis that you'll be making will be the thinnest on the face of the planet,lol.
15Heat oil on low-medium flame in a frying pan.
16Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle.
17Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis.
18Lightly brown on either side.
19Repeat until all the batter is used up.
20On low flame heat the pre-prepared sugar-water syrup (known in Hindi as"chashni").
21Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them.
22Now, drain the excess oil from the jalebis.
23Drop into the sugar-water syrup.
24Dip well, toss well, to coat the jalebis in the syrup.
25Drain excess syrup from the jalebis.
26Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.
1 cup all-purpose flour (known as 'maida' in Hindi) 2 teaspoons gram flour (known as 'besan' in Hindi)
1/2 cup plain yogurt, beaten (known as 'dahi' in Hindi)
1/2 cup water 1 pinch baking soda
500 ml ghee or 500 ml oil 500 ml sugar syrup
Directions:
1Put flour in a mixing bowl.
2Add gramflour.
3Mix well.
4Add yogurt and water.
5Mix well, using a spoon, ensuring that no lumps remain.
6Mix to obtain what is technically called,"ribbon consistency".
7(Ribbon consistency simply requires you to mix for about 5-7 minutes, really well, so that when the mixture is dropped from the mixing spoon into the mixing bowl, it should fall like a ribbon. Don't let the term scare you, it's pretty easy, you just got to).
8Add a pinch of baking soda.
9At this point, this mixture (batter) can be refrigerated if you are planning on making the jalebis later.
10If you plan to make the jalebis instantly, put the mixture in a jalebi bottle (you get these bottles to make jalebis in the market).
11If you dont have a jalebi bottle, you can use an empty well-washed and thoroughly clean, tomato ketchup bottle.
12If you got an icing bag, use that.
13I used the icing bag with the"star" nozzle attachment.
14You may experiment with the other nozzles, if you wish, but please dont, in any circumstances, try using the"writing" nozzle attachment, because if you do so, the jalebis that you'll be making will be the thinnest on the face of the planet,lol.
15Heat oil on low-medium flame in a frying pan.
16Meanwhile, spoon the above prepared batter in the icing bag fitted with the star nozzle/jalebi bottle/ tomato ketchup bottle.
17Drop the batter by squeezing the bottle/icing bag, into the hot oil, in concentric circular motion to make the jalebis.
18Lightly brown on either side.
19Repeat until all the batter is used up.
20On low flame heat the pre-prepared sugar-water syrup (known in Hindi as"chashni").
21Add few threads of saffron to the syrup- these look really pretty on the jalebis later when you dip the latter into them.
22Now, drain the excess oil from the jalebis.
23Drop into the sugar-water syrup.
24Dip well, toss well, to coat the jalebis in the syrup.
25Drain excess syrup from the jalebis.
26Serve immediately or serve hot if you plan to serve them later on, make sure to warm them a bit in the oven (2-3 minutes) and then serve.
Hyderabadi Biryani
Hyderabadi Biryani is a popular variety of Biryani.There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Kacci Akhni method (with raw gravy). It is usually accompanied with Dahi ki Chutney Raita(a yogurt dish) or Mirch ka Salan.
Ingredients:1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,
Preparation1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.
Ingredients:1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves (cilantro),
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (clarified butter),
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,
Preparation1. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
2. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
3. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
4. You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
5. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for 5 min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
6. Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves. Enjoy. Rightly and carefully made, its an epicure's paradise.
Hot Kachori
Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Provided by:
www.FoolzParadize.Org
16
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Provided by:
www.FoolzParadize.Org
16
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.
Making time: 1 hour (excluding soaking and cooling times)
Makes: 10-12 pieces
Shelf life: 2-3 days
Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.
Gobi Manchurian
INGREDIENTS:
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onoin finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk
METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.
Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt
to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.
Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
Serve hot with noodles or rice.
Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.
Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh
Fish Curry
Fish Curry
Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet
with plain boiled rice.
Ingredients:
1 lb. fish, cut into pieces
1 onion pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and
coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt
together with a cup of lukewarm water and cook on medium low heat for twenty five minutes.
Garnish with cilantro/coriander leaves.
Fish is relished mainly in the coastal states of Bengal and Kerala. The curry forms the staple diet
with plain boiled rice.
Ingredients:
1 lb. fish, cut into pieces
1 onion pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tsp. cumin powder
1 tsp. coriander powder
1 tomato, pureed
1 tsp. salt or to taste
Cilantro/coriander leaves
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with cumin and
coriander powders for five minutes. Add tomato, fish, turmeric and chilli powders and salt
together with a cup of lukewarm water and cook on medium low heat for twenty five minutes.
Garnish with cilantro/coriander leaves.
Egg Curry
Egg Curry
Ingredients:1/2 lbs. cooked potatoes cubed. Use either peeled or un-peeled potatoes according to your
preference.
-
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 tsp. salt or to taste
4 eggs, boiled and halved
Chilli powder (optional)
1/2 lbs. tomatoes, pureed
Cilantro/coriander leaves
1 tablespoon oil
Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute,
before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done
(about 10 minutes), add 1/2 cup warm water, boiled eggs and simmer, then garnish with
cilantro/coriander and serve.
Ingredients:1/2 lbs. cooked potatoes cubed. Use either peeled or un-peeled potatoes according to your
preference.
-
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 tsp. salt or to taste
4 eggs, boiled and halved
Chilli powder (optional)
1/2 lbs. tomatoes, pureed
Cilantro/coriander leaves
1 tablespoon oil
Method:
Heat oil in a small non-stick frying pan (or skillet) and fry the cumin seeds for half a minute,
before adding the potatoes and tomatoes, salt and turmeric and chilli powder. Cook until done
(about 10 minutes), add 1/2 cup warm water, boiled eggs and simmer, then garnish with
cilantro/coriander and serve.
Didir Onion Rava Dosa
Ingredients
one cup semolina/rava
one cup maida
1/2 cup rice flour
4-5 green chillies finely chopped
3/4 inch ginger chopped fine
1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
salt to taste
good pinch asafoetida
2-3 chopped onions
a bunch cashews
oil to make dosas
one cup semolina/rava
one cup maida
1/2 cup rice flour
4-5 green chillies finely chopped
3/4 inch ginger chopped fine
1 1/2 tspn jeera slightly crushed (enough to bring out its flavor)
salt to taste
good pinch asafoetida
2-3 chopped onions
a bunch cashews
oil to make dosas
Method
· Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing
by hand is a good idea if you don't have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in
a warm spot for six to seven hours at least.
· When ready to eat, spray a non-stick pan lightly with oil and warm.
· Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green
chillies and ginger into batter.
· Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the
batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and
when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few
minutes and make more.
· For the plain rava dosa leave out the onions.
· Mix rava, maida, rice flour together into a thick batter adding little water at a time so no lumps are formed. Mixing
by hand is a good idea if you don't have a whisk or electric mixer. Add salt, crushed cumin asafoetida and leave in
a warm spot for six to seven hours at least.
· When ready to eat, spray a non-stick pan lightly with oil and warm.
· Thin out the batter to the consistency where it can be drizzled onto the pan with a spoon. Drop chopped green
chillies and ginger into batter.
· Sprinkle some of the cut onions and cashews onto the pan and now continuing on low-medium heat, drizzle the
batter such that there is a latice work effect. A lot of holes is just the thing. Dribble a bit bit of oil around it and
when the edges start turning brown coax it off the pan with a flat, wide spatula and flip it over. Remove in a few
minutes and make more.
· For the plain rava dosa leave out the onions.
Chilli Fish
Chilli Fish
The Bengali passion for fish inspired this Indo-Chinese invention(don't try looking for it in
Chinese restaurants outside Calcutta - you won't find it! However, anyone who has visited a
Chinese restaurant elsewhere in India will recall the Indo-Chinese chilli chicken - a dish that is
essentially based on the same set of spices).
Ingredients:
1 lb. fish, cut into pieces
4 tbsp. chopped garlic
1 green bell pepper thinly sliced into long strips
1 onion thinly sliced into long strips
Salt and pepper to taste
Soy sauce to taste
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high
heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and
cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.
The Bengali passion for fish inspired this Indo-Chinese invention(don't try looking for it in
Chinese restaurants outside Calcutta - you won't find it! However, anyone who has visited a
Chinese restaurant elsewhere in India will recall the Indo-Chinese chilli chicken - a dish that is
essentially based on the same set of spices).
Ingredients:
1 lb. fish, cut into pieces
4 tbsp. chopped garlic
1 green bell pepper thinly sliced into long strips
1 onion thinly sliced into long strips
Salt and pepper to taste
Soy sauce to taste
1 tbsp. oil
Method:
Heat oil in a non-stick frying pan and fry the fish seasoned with salt and pepper on medium high
heat for ten minutes on either side. Remove fish, add green bell pepper and onions and salt and
cook until crisp but not wilted, about ten minutes. Mix with the fish and season with soy sauce.
Chicken 65
Chicken 65
recipe
Serves - 4
Preparation time - 10 minutes; marination time 2-4 hours
Ingredients:Chicken – ½ kg, preferably boneless, cut into 1-1/2 inch pieces
Yogurt – 2 tablespoons
Soya sauce – 2 teaspoons
Corn flour – 2 tablespoons
All purpose flour – 1 tablespoon
recipe
Serves - 4
Preparation time - 10 minutes; marination time 2-4 hours
Ingredients:Chicken – ½ kg, preferably boneless, cut into 1-1/2 inch pieces
Yogurt – 2 tablespoons
Soya sauce – 2 teaspoons
Corn flour – 2 tablespoons
All purpose flour – 1 tablespoon
sGinger – ½ inch piece, finely chopped and crushed smooth
Garlic – 2 beads, finely chopped and crushed smooth
Red chilli powder – 2 teaspoon
Garam masala powder – ½ teaspoon (optional)
Lemon juice - 1 teaspoon
Egg – 1 (optional)
Salt – ½ teaspoon or adjusted to taste
Vinegar - 1/2 teaspoon
Green chillies – 3, medium size, medium hot; deep fried
Oil – for deep frying
Method:
Mix well all the ingredients together except green chillies and oil in a shallow vessel. Add the chicken pieces to this marinade along with the vinegar and mix it again evenly. Marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, deep fry the chicken pieces until it turns reddish brown. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or deep fried green chillies as a main entree or as an appetising snacks. Enjoy!
CHICKEN CURRY NORTH INDIAN STYLE
CHICKEN CURRY NORTH INDIAN STYLE
Ingredients:
1 lb Chicken-drumsticks, thighs, breast pieces
1 small carton Plain yogurt
2 medium Onions very finely chopped
4 tblsp Vegetable oil
2 Cloves
1/2 tsp Mustard powder
2 pods Cardamom
1/2 tsp Cumin powder
1 tsp Garam Masala
1 tsp Chili Powder
Page 38
GUIDE TO INGREDIENTS
1/2" piece Ginger
4 cloves Garlic
1/3 tsp Coriander Seeds
to taste Salt
1/2 tsp Freshly ground pepper
Method:
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt
and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1
hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add
cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two
minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic
paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add cumin
powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan.
Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25
minutes or until the chicken is tender, stirring every 5 minutes.
Important note:
When chicken is cooked with a cover on the pot, it releases water that becomes a part of the
sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if
there is too much liquid in the pot, cook uncovered until the liquid evaporates.
Ingredients:
1 lb Chicken-drumsticks, thighs, breast pieces
1 small carton Plain yogurt
2 medium Onions very finely chopped
4 tblsp Vegetable oil
2 Cloves
1/2 tsp Mustard powder
2 pods Cardamom
1/2 tsp Cumin powder
1 tsp Garam Masala
1 tsp Chili Powder
Page 38
GUIDE TO INGREDIENTS
1/2" piece Ginger
4 cloves Garlic
1/3 tsp Coriander Seeds
to taste Salt
1/2 tsp Freshly ground pepper
Method:
Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt
and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1
hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add
cloves, cardamom, and coriander seeds and fry for 30 seconds. Add the onion and fry for two
minutes until the onion beings to turn brown. Lower heat to medium. Add the ginger and garlic
paste and fry for 4-6 minutes. Add mustard powder, if using it, add Garam Masala, and add cumin
powder.
Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan.
Cook uncovered over high heat for 4 minutes. Reduce heat to low and cover. Cook for 25
minutes or until the chicken is tender, stirring every 5 minutes.
Important note:
When chicken is cooked with a cover on the pot, it releases water that becomes a part of the
sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if
there is too much liquid in the pot, cook uncovered until the liquid evaporates.
Channa Bhatura
Channa Bhatura
IngredientsFor Channa
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds
Dry masalas :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste
For Bhatura
2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry
Method:
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
slices of onions and lemon.
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.
Making time :- 30 mins (excluding pressure cooking)
IngredientsFor Channa
1 cup kabuli channa soaked overnight
1 large tomato
2 large onions
1 1/2 tbsp. chopped coriander
1 tsp. ginger grated
1 tsp. garlic crushed
1 lemon (juice extracted)
2 tbsp. oil, 1 tbsp. ghee
1 tsp. tea leaves (tied into a pouch in a
small piece of clean muslin cloth)
4 green chillies slit
2 bay leaves
1 tsp. sugar
1 tsp. cumin seeds
Dry masalas :-
1 tsp. red chilli powder
1/2 tsp. each cinnamon - clove powder,
turmeric powder
1/4 tsp. each garam masala, pepper
powder
salt to taste
For Bhatura
2 cups plain flour (maida) 2 tbsp. curds
2 tbsp. butter or oil
1/2 tsp. soda bicarb
salt to taste
Milk to knead dough
oil to deep fry
Method:
Sieve together flour, salt and soda.
Add and mix in curds and oil.
Add enough milk to knead into a soft pliable dough.
Cover with a wet cloth.
Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again.
Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil.
Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and
slices of onions and lemon.
Method for Channa
Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves.
Pressure cook till done. (approx. 6-7 whistles).
Cool about 5 tbsp. channa for grinding.
In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside.
Chop remaining tomatoes and onions fine.
Heat oil in a large skillet.
Add cumin seeds to splutter.
Add ginger-garlic and fry for a minute.
Add chopped tomatoes, onion and fry till tender.
Add channa-paste, fry further 3-4 minutes.
Add all dry masala except cinnamon-clove powder.
Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil.
Simmer for 7-8 minutes till gravy thickens.
Take in serving dish.
Heat ghee in a small sauce pan.
Add the chillies and cinnamon-clove powder.
Add chopped coriander and pour hot over the channa.
Squeeze lemon over channa.
Stir in seasoning gently.
Making time :- 30 mins (excluding pressure cooking)
Bohra Mutton Biryani
Bohra Mutton Biryani
Ingredients:1 kg mutton
4 big onions (cut into fine slice)
4 big potatoes (cut into quarter n deep fry)
4 big tomatoes (1-grated, n rest cut into medium pieces)
1/2 cup coriander n mint leaves (finely chopped)
2 tsp coriander powder
2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp zeera powder
1/2 tsp garam masala powder
2 tbsp ginger, garlic n green chillies paste (3 G’s paste)
1tsp whole zeera
1 1/2cup curd (preferably sour )
Whole Garam Masala :
{10-peppercorns, 2-an inch piece of cinnamon, 6-cloves, 2-big threads of jav-
itri , 4-green cardamoms, 2-big black cardamoms, 2-whole star ani, 2-tej pa-
tta, 1tsp- saunf } ( all these garam masala in two sets, no saunf in one set.)
1/2 raw papaya (cut into slice)
750 gm basmati rice (soaked in water for 1 hour before cooking)
5 tbsp ghee,
1 small cup milk,
Salt to taste
oil for fry
Method:
1. Marinate mutton in papaya for ½ an hour or a little more.
2. Meantime fry potatoes till nice golden, remove n keep aside.
3. In same oil fry onions till golden brown (put heat off when light brown or onions will turn black brown). Onions on cooling will become crispy, grind it to paste.
4. Remove papaya from mutton. In a pan put marinated mutton, both types of tomatoes, birasta (fried onions), both type of leaves, ginger garlic paste, salt n curd. Over it put all dry masala powders in heap.
5. In another pan heat ¼ of oil (used for frying), in it put whole zeera n one set of whole garam masala with saunf, on crackling pour it over the dry masala powders heap.
6. Mix everything thoroughly. Place over it fried potatoes, sprinkle some salt n keep in fridge overnight for marination.
7. Next day remove from fridge before cooking. Put marinated mutton in a big flat bottomed pan and put it on indirect heat using a tawa or hot plate.
8. Simultaneously boil rice in a separate pan by adding 2nd set of whole garam masala n salt. As soon as the rice puff up remove from heat n drain.
9. Now put rice on mutton mixture and set evenly over it. Pour ghee n milk over it. Cover with lid tightly – put some weight over the lid n cook on high flame for 2-3 mins till steam comes out.
10. Then put it on slow heat n let it cook for ½ an hour plus or check by inserting knife edge that means if liquid drips let it cook for some more time.
11. Let it stand for 10 mins after cook than serve with dahi raita & kachumar.
Biryani
Biryani
Indgredients: (serves 6)
2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Yougurt
4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Armonds (ground)
2 Cinamon sticks
4-6 Cardimons
1oz Milk
Qtr tspn Safron
2-3 Green Chilies
Half tspn Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)
Salt to taste
Corriander and Fried Onions to Garnish
Indgredients: (serves 6)
2lbs Spring Lamb (cleaned and cut into medium size pieces)
4ozs Yougurt
4ozs Ghee
1lb Rice (washed)
4ozs Onions (sliced finely)
1oz Ginger & Garlic (equal amounts crushed)
1 Lemon
1oz Armonds (ground)
2 Cinamon sticks
4-6 Cardimons
1oz Milk
Qtr tspn Safron
2-3 Green Chilies
Half tspn Black Zeera
2-3 Cloves
Half tsp Garam Masala
(equal amounts of Black Zeera, Cardimons & Cinamon sticks, with half amount of cloves)
Salt to taste
Corriander and Fried Onions to Garnish
Method:
In a large bowl mix the meat, yoghurt, almonds, chopped green chillies, ginger and garlic, salt, and ground garam masala.
To the mixture add half a teaspoon each of chilli powder and termeric. Marinate for at least 4-6 hours in the fridge.
Fry the onions in ghee until golden brown and crisp. Drain away any excess ghee and then remove the onions and spread
over a large plate. This should keep the onions crispy. Once they have cooled crush the onions with your fingers and add
this to the marinated meat mixture.
In a large pan half fill with water and add salt, whole garam masala and one green chilli. Bring this to the boil and add the
washed rice and cook until the water boils. Once the water has boiled drain the rice in a colander and rinse with a little cold
water.
Grease the saucepan generously with ghee and transfer the meat mixture. Level the surface and now spread the rice evenly
over the meat. Squeeze the lemon and pour the juice over the rice.Warm the milk and crush the safron into it. Pour the
milf/safron mixture over the rice. Dot generously with ghee. To garnis h spread the fried onions and corriander over the rice.
Cover the saucepan tightly. Allow to steam on high heat for about 10 minutes and then lower the heat and cook for
another 1 and a half to 2 hours. Before removing the pan from the cookeer ensure that there is no moisture left in the meat.
This can be checked by simply listening for a sizling sound. If there is no sizzling then the Biryani is ready.
Biryani is traditonally served with Mirch Salan and Yoghurt Chutney.
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