STUFFED KEEMA PARATHA
½ kg keema (boneless mutton or chicken)
1 cup white wheat flour (Maida)
1 cup wheat flour (aata)
1 onion thinly sliced
1 tsp cumin seed powder
1beaten egg, ¼ tsp cinnamon powder
1 tsp black pepper, 1 tsp red chili powder
4-6 green chilies finely chopped
1”x2 long ginger 8-10 pieces thinly sliced
4-6 garlic flakes finely chopped,
1 bunch of coriander leaves finely chopped
8-10 raisins (kismish)
½ cup cooking oil
PREPARATION
Mix aata and Maida with milk, bitten egg 1tsp oil and salt to taste, knead them well and make small dove of it, keep aside for at least 45 minutes.
METHOD
1 Heat some oil in a pan, add onion and fry it till it is golden brown. Add keema, ginger, garlic and cook for some time till all water is absorbed, add that entire masala ingredient except coriander leaves and raisins.
3 When it is done remove it from the heat and let it be cooled, mix thoroughly to make a good thick paste.
3 Now mix coriander leaves and raisins, mix it thoroughly.
4 Take dove one by one, put some of the keema stuff and roll it as a roti.
5 Heat a tawa and cook the stuffed roti with cocking oil.
6 Serve it with raita, chatani etc.
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04/10/2009
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well. This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
Sunday, October 4, 2009
MASALEDAR MUTTON PALAK SHORABA - (SPICY SPINACH MUTTON)
MASALEDAR MUTTON PALAK SHORABA
(SPICY SPINACH MUTTON)
INGREDIENTS
½ kg mutton
1 cup blanched finely chopped spinach
2 onions finely chopped, 1 tomato finely chopped
¼ cup beaten yoghurt,
1”x6 ginger finely sliced
8-10 garlic flakes finely chopped
1 tsp turmeric powder, 2 tsp dhania powder
6-8 whole red chilly, 2 tsp red chilly powder
4-6 green cardamoms, 1 black cardamom
1”x1 cinnamon stick, 1 tsp dengi (Kashmiri) mirch
8-10 black pepper corns, 2 bay leaves
1 tsp garam masala powder
½ cup mustard oil
A bunch of coriander leaves
Salt to taste
METHOD
1Heat oil in a deep bottom pan or kadahi, add garlic flakes and bay leaves, let it splutter, add onion and fry till golden brown
2 Add mutton and cook for some time till the mutton is soften and onions are tender, add ginger and garlic, cook on low flame, add tomato and cook for few minutes, add turmeric powder, dhania powder cinnamon stick, cardamom and black pepper corns, let it be cooked simmer, till the mutton is done, add some water in between if required.
3 Now add spinach and cook for some more time till the spinach are thoroughly mixed and make a thick paste with the mutton.
Add red chilly and dengi mirch, cook till the gravy is of desired consistency
4 Add garam masala, garnish with coriander leaves and serve hot with Nan, Roti or Paratha
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04/10/2009
(SPICY SPINACH MUTTON)
INGREDIENTS
½ kg mutton
1 cup blanched finely chopped spinach
2 onions finely chopped, 1 tomato finely chopped
¼ cup beaten yoghurt,
1”x6 ginger finely sliced
8-10 garlic flakes finely chopped
1 tsp turmeric powder, 2 tsp dhania powder
6-8 whole red chilly, 2 tsp red chilly powder
4-6 green cardamoms, 1 black cardamom
1”x1 cinnamon stick, 1 tsp dengi (Kashmiri) mirch
8-10 black pepper corns, 2 bay leaves
1 tsp garam masala powder
½ cup mustard oil
A bunch of coriander leaves
Salt to taste
METHOD
1Heat oil in a deep bottom pan or kadahi, add garlic flakes and bay leaves, let it splutter, add onion and fry till golden brown
2 Add mutton and cook for some time till the mutton is soften and onions are tender, add ginger and garlic, cook on low flame, add tomato and cook for few minutes, add turmeric powder, dhania powder cinnamon stick, cardamom and black pepper corns, let it be cooked simmer, till the mutton is done, add some water in between if required.
3 Now add spinach and cook for some more time till the spinach are thoroughly mixed and make a thick paste with the mutton.
Add red chilly and dengi mirch, cook till the gravy is of desired consistency
4 Add garam masala, garnish with coriander leaves and serve hot with Nan, Roti or Paratha
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04/10/2009
SPICY RED BUTTER MEAT
SPICY RED BUTTER MEAT
INGREDIENTS
½ kg mutton (Lamb)
½ cup butter, 1 tbsp desi ghee
1 onion finely sliced
5-6 garlic cloves
1 cup tomato puree (home made)
1 tsp crushed pepper corns
½ tsp turmeric powder
1 tsp dhania powder,
4-6 whole red chilly,
4-5 green cardamom,
1 black cardamom,
3-4 cloves,
1”x1 cinnamon sticks,
2 tbsp red chilly powder
2 bay leaves
1 tsp garam masala powder
3-4 tbsp beaten curd
Salt to taste
METHOD
1 Heat a handi, add mutton, onion, garlic flakes, whole garam masala, bay leaves, turmeric powder, whole red chilly, dhania powder and beaten curd, add water and cook till the mutton is tender, take it out and keep aside
2 Heat oil and butter in a handi, add the tomato puree and red chilly powder, cook till oil separates, add mutton pieces and fry for few minutes, add crushed pepper corns and garam masala, add the gravy of the mutton and cook till the gravy is of desired consistency
3 Serve hot
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04/10/2009
INGREDIENTS
½ kg mutton (Lamb)
½ cup butter, 1 tbsp desi ghee
1 onion finely sliced
5-6 garlic cloves
1 cup tomato puree (home made)
1 tsp crushed pepper corns
½ tsp turmeric powder
1 tsp dhania powder,
4-6 whole red chilly,
4-5 green cardamom,
1 black cardamom,
3-4 cloves,
1”x1 cinnamon sticks,
2 tbsp red chilly powder
2 bay leaves
1 tsp garam masala powder
3-4 tbsp beaten curd
Salt to taste
METHOD
1 Heat a handi, add mutton, onion, garlic flakes, whole garam masala, bay leaves, turmeric powder, whole red chilly, dhania powder and beaten curd, add water and cook till the mutton is tender, take it out and keep aside
2 Heat oil and butter in a handi, add the tomato puree and red chilly powder, cook till oil separates, add mutton pieces and fry for few minutes, add crushed pepper corns and garam masala, add the gravy of the mutton and cook till the gravy is of desired consistency
3 Serve hot
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04/10/2009
SPICY MUTTON CHAAP
SPICY MUTTON CHAP
INGREDIENTS
½ kg mutton (chap piece)
4-6 onions thinly sliced
2 tsp whole dhania seeds
1 tsp jeers seed, 8-10 green chilly finely chopped
1 tsp whole black pepper corns
½ cup beaten yoghurt
2 tbsp lemon juice
2 tbsp crushed garam masala
¼ cup green papaya
1 tsp ginger paste, 1 tsp garlic paste
2 tsp red chilly powder (kutti)
A bunch of coriander leaves
½ cup oil
PREPARATION & METHOD
1 Heat some oil in another pan, deep fry the onion, take it out and keep aside, roast jeera, dhania, black pepper corns and grind to make a fine powder, keep aside
2 Heat oil in a pan, add mutton and let it cook for some time on low flame, add green papaya, ginger, garlic paste and little bit of water if necessary and cook on low flame till the mutton is tender
3 Add the fried onion and let it cook for some time, add the masala powder and remaining masala, cook till it is done
4 Add garam masala, garnish with coriander leaves
5 Serve hot.
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04/10/2009
INGREDIENTS
½ kg mutton (chap piece)
4-6 onions thinly sliced
2 tsp whole dhania seeds
1 tsp jeers seed, 8-10 green chilly finely chopped
1 tsp whole black pepper corns
½ cup beaten yoghurt
2 tbsp lemon juice
2 tbsp crushed garam masala
¼ cup green papaya
1 tsp ginger paste, 1 tsp garlic paste
2 tsp red chilly powder (kutti)
A bunch of coriander leaves
½ cup oil
PREPARATION & METHOD
1 Heat some oil in another pan, deep fry the onion, take it out and keep aside, roast jeera, dhania, black pepper corns and grind to make a fine powder, keep aside
2 Heat oil in a pan, add mutton and let it cook for some time on low flame, add green papaya, ginger, garlic paste and little bit of water if necessary and cook on low flame till the mutton is tender
3 Add the fried onion and let it cook for some time, add the masala powder and remaining masala, cook till it is done
4 Add garam masala, garnish with coriander leaves
5 Serve hot.
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04/10/2009
SPICY (MASALEDAR) GOSHT
SPICY (MASALEDAR) GOSHT
INGREDIENTS
½ kg lamb ka gosht (chaap), (meat)
4 onions sliced thinly
2 tsp whole coriander (dhania) seed
2 tsp whole black pepper
2-3 tsp red chili powder
1 tsp cumin seed, 8-10 green chilies
¼ cup bitten curd
½ cup green papaya finely crushed
2 tbsp ginger/garlic paste
Whole garam masala thickly crushed
Consisting of 4-6 green cardamom, 1 black cardamom, ½ tsp mace (zavitri), 3-4 cloves, and 1” 1 piece long cinnamon.
½ cup cooking oil
A bunch of coriander leaves finely chopped
METHOD
1 Roast cumin seed, coriander seed, and black pepper, grind it in a mixer.
2 Heat oil in a pan/kadahi, deep fry onion, remove it and keep aside.
Heat oil in a kadahi, put meat (gosht) and cook on slow flame till it is tender, and water has been absorbed, now add deep fried onion, green slatted chilies and cook till oil start separating.
3 Now it is time to add roasted masala along with garam masala and cook on simmer for 10 – 15 minutes depending on quality of meat.
4 Garnish with coriander leaves and serve hot with parantha, roti.
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04/10/2009
INGREDIENTS
½ kg lamb ka gosht (chaap), (meat)
4 onions sliced thinly
2 tsp whole coriander (dhania) seed
2 tsp whole black pepper
2-3 tsp red chili powder
1 tsp cumin seed, 8-10 green chilies
¼ cup bitten curd
½ cup green papaya finely crushed
2 tbsp ginger/garlic paste
Whole garam masala thickly crushed
Consisting of 4-6 green cardamom, 1 black cardamom, ½ tsp mace (zavitri), 3-4 cloves, and 1” 1 piece long cinnamon.
½ cup cooking oil
A bunch of coriander leaves finely chopped
METHOD
1 Roast cumin seed, coriander seed, and black pepper, grind it in a mixer.
2 Heat oil in a pan/kadahi, deep fry onion, remove it and keep aside.
Heat oil in a kadahi, put meat (gosht) and cook on slow flame till it is tender, and water has been absorbed, now add deep fried onion, green slatted chilies and cook till oil start separating.
3 Now it is time to add roasted masala along with garam masala and cook on simmer for 10 – 15 minutes depending on quality of meat.
4 Garnish with coriander leaves and serve hot with parantha, roti.
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04/10/2009
MUTTON STEW
MUTTON STEW
INGREDIENTS
½ kg boneless mutton
¼ cup curd
2 onions finely chopped
1 “long 7-8 piece ginger finely sliced
4 garlic flakes, 6-8 whole red chilies
4-6 green chilies, ½ tsp mace
10-12 black pepper corns
1 tsp turmeric powder
¼ cup mustard oil or desi ghee
2 tsp coriander seed, 3-4 bay leaves
6-8 green cardamoms
1 black cardamom
1” one pc cinnamon sticks
2 tsp home made garam masala
PREPARATION AND METHOD
1 Mix all the ingredients in a pan including mustard oil except garam masala, marinate for 2 hrs.
2 Put the kadahi on flame add the marinated ingredients and cook for some time on medium flames till the mutton is half done
3 Now cook on slow flame till the mutton is finely done and the color is reddish brown and the gravy is of desired consistency. Add garam masala. Thick gravy is recommended.
3 Serve hot with rice, roti
ALTERNATEVELY
Let the liquid to be dried, fry the mutton till the color has changed and oil start separating. Add garam masala and add very small quantity of water if dry mutton is required.
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04/10/2009
INGREDIENTS
½ kg boneless mutton
¼ cup curd
2 onions finely chopped
1 “long 7-8 piece ginger finely sliced
4 garlic flakes, 6-8 whole red chilies
4-6 green chilies, ½ tsp mace
10-12 black pepper corns
1 tsp turmeric powder
¼ cup mustard oil or desi ghee
2 tsp coriander seed, 3-4 bay leaves
6-8 green cardamoms
1 black cardamom
1” one pc cinnamon sticks
2 tsp home made garam masala
PREPARATION AND METHOD
1 Mix all the ingredients in a pan including mustard oil except garam masala, marinate for 2 hrs.
2 Put the kadahi on flame add the marinated ingredients and cook for some time on medium flames till the mutton is half done
3 Now cook on slow flame till the mutton is finely done and the color is reddish brown and the gravy is of desired consistency. Add garam masala. Thick gravy is recommended.
3 Serve hot with rice, roti
ALTERNATEVELY
Let the liquid to be dried, fry the mutton till the color has changed and oil start separating. Add garam masala and add very small quantity of water if dry mutton is required.
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04/10/2009
MUTTON CURRY - SOUTH INDIAN STYLE
MUTTON SOUTH INDIAN STYLE
INGREDIENTS
½ kg mutton
2 onions finely sliced
1” x 2 ginger cut in julliens style
6-8 flakes garlic finely chopped
2 bay leaves, 4-6 curry leaves -
4 - 6 pieces red dry chilly, 1 tsp turmeric powder
1 tsp chilly powder
1 tsp coriander powder
2 tomatoes chopped, ¼ cup beaten curd
½ tsp black mustard seeds, ½ tsp methi dana
½ cup oil (Preferred mustard oil)
A bunch of coriander leaves finely chopped
METHOD
1 Heat oil in a pan or kadahi, add garlic flakes, bay leaves, curry leaves, methi dana and black mustard seed, let it splutter, add onions and sauté it
2 Add mutton and cook for some time till the color of the mutton start changing add all the spices and cook for few minutes.
3 Add tomato and beaten curd and cook mutton on low heat till it is done
Garnish with coriander leaves and serve hot with steam rice.
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04/10/2009
INGREDIENTS
½ kg mutton
2 onions finely sliced
1” x 2 ginger cut in julliens style
6-8 flakes garlic finely chopped
2 bay leaves, 4-6 curry leaves -
4 - 6 pieces red dry chilly, 1 tsp turmeric powder
1 tsp chilly powder
1 tsp coriander powder
2 tomatoes chopped, ¼ cup beaten curd
½ tsp black mustard seeds, ½ tsp methi dana
½ cup oil (Preferred mustard oil)
A bunch of coriander leaves finely chopped
METHOD
1 Heat oil in a pan or kadahi, add garlic flakes, bay leaves, curry leaves, methi dana and black mustard seed, let it splutter, add onions and sauté it
2 Add mutton and cook for some time till the color of the mutton start changing add all the spices and cook for few minutes.
3 Add tomato and beaten curd and cook mutton on low heat till it is done
Garnish with coriander leaves and serve hot with steam rice.
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04/10/2009
MUTTON KORMA
MUTTON KORMA
INGREDIENTS
750 gm mutton
1 onion thinly cut longitudinally
1” 8-10 pieces thinly cut long ginger
8-10 garlic flakes finely cut and crushed
2 tbsp ginger/garlic paste for marinating
2 tsp red chilies powder, 1 tsp turmeric powder
1 tsp coriander powder, 1 tsp roasted cumin seed
2 tomato (skin and seeds extracted), and then thinly chopped
½ cup bitten curd, 12-16 pieces almonds (badam)
2 tbsp fresh cream for garnishing
10-12 raisins (kismis)
2 tbsp lemon juice
1 cup cooking oil/deshi ghee
Garam masala consisting of followings
6-8 green cardamom, 1 black cardamom, little bit mace (javitri), 1 tsp cumin seed, 1 tsp cat way seed (sahzeera), 1” 1 cinnamon (daalchini), all crushed together to make home made garam masala.
PREPARATION
Marinate the mutton with ginger/garlic paste, lemon juice for at least 45 minutes (for better results marinate for 3-4 hrs.)
METHOD
1 Heat some oil in a pan and fry onion till it is golden brown, remove and keep aside.
2 Now heat remaining oil, put cumin seed powder, put meat and cooks till the color of the meat changes.
3 Add tomato and whole of the spices and cook on slow flame for 10-15 minutes. Add fried onion and cook till the meat is tender and cocked. 4 Switch off the flame and let it be cooled.
Add beaten curd and cook on slow flame till the desired consistency of the curry gas been achieved and the korma has absorbed all the aroma of masalas.
5 Garnish with fresh cream, raisins and coriander leaves, serve hot with Nan, parantha, roti, pulao.
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04/10/2009
INGREDIENTS
750 gm mutton
1 onion thinly cut longitudinally
1” 8-10 pieces thinly cut long ginger
8-10 garlic flakes finely cut and crushed
2 tbsp ginger/garlic paste for marinating
2 tsp red chilies powder, 1 tsp turmeric powder
1 tsp coriander powder, 1 tsp roasted cumin seed
2 tomato (skin and seeds extracted), and then thinly chopped
½ cup bitten curd, 12-16 pieces almonds (badam)
2 tbsp fresh cream for garnishing
10-12 raisins (kismis)
2 tbsp lemon juice
1 cup cooking oil/deshi ghee
Garam masala consisting of followings
6-8 green cardamom, 1 black cardamom, little bit mace (javitri), 1 tsp cumin seed, 1 tsp cat way seed (sahzeera), 1” 1 cinnamon (daalchini), all crushed together to make home made garam masala.
PREPARATION
Marinate the mutton with ginger/garlic paste, lemon juice for at least 45 minutes (for better results marinate for 3-4 hrs.)
METHOD
1 Heat some oil in a pan and fry onion till it is golden brown, remove and keep aside.
2 Now heat remaining oil, put cumin seed powder, put meat and cooks till the color of the meat changes.
3 Add tomato and whole of the spices and cook on slow flame for 10-15 minutes. Add fried onion and cook till the meat is tender and cocked. 4 Switch off the flame and let it be cooled.
Add beaten curd and cook on slow flame till the desired consistency of the curry gas been achieved and the korma has absorbed all the aroma of masalas.
5 Garnish with fresh cream, raisins and coriander leaves, serve hot with Nan, parantha, roti, pulao.
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04/10/2009
MUTTON DO PIAJA
MUTTON DO PIAJA
INGREDIENTS
½ kg mutton
3 onions
¼ cup beaten curd
6-8 garlic flakes finely chopped
1”x2 ginger finely sliced
3-4 cloves, 1” cinnamon stick
1 black cardamom, 4-6 green cardamom
¼ cup red chilly paste
8-10 black pepper corns
½ tsp turmeric powder, 1 tsp coriander powder
A bunch of coriander leaves finely chopped
METHOD
1 Mix one onion, turmeric powder, red chilly paste, ginger, garlic and black pepper corns, blend together to make a fine paste
2 Heat oil in a kadahi, slice the other onions, sauté it and take out half of the onion for garnishing, add mutton and cook for some time till the mutton is well fried
3 Now add curd, blended mixture and remaining masala, cook on simmer till the mutton is done and gravy is thick
4 Garnish with fried onion and coriander leaves, Serve hot with Roti, Nan
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04/10/2009
INGREDIENTS
½ kg mutton
3 onions
¼ cup beaten curd
6-8 garlic flakes finely chopped
1”x2 ginger finely sliced
3-4 cloves, 1” cinnamon stick
1 black cardamom, 4-6 green cardamom
¼ cup red chilly paste
8-10 black pepper corns
½ tsp turmeric powder, 1 tsp coriander powder
A bunch of coriander leaves finely chopped
METHOD
1 Mix one onion, turmeric powder, red chilly paste, ginger, garlic and black pepper corns, blend together to make a fine paste
2 Heat oil in a kadahi, slice the other onions, sauté it and take out half of the onion for garnishing, add mutton and cook for some time till the mutton is well fried
3 Now add curd, blended mixture and remaining masala, cook on simmer till the mutton is done and gravy is thick
4 Garnish with fried onion and coriander leaves, Serve hot with Roti, Nan
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04/10/2009
MUTTON CURRY WITH POTATO - (THE NORTH INDIAN TRADITIONAL STYLE)
MUTTON CURRY WITH POTATO
(THE NORTH INDIAN TRADITIONAL STYLE)
INGREDIENTS
1.2 kg mutton
2-3 pieces medium size potato
3-4 medium size onions finely chopped
4-6 whole red chilies, 1tsp black pepper
3 tbsp red chilies paste
1 tsp red chilies, 1tsp turmeric powder
2 tsp ginger / garlic paste
3-4 garlic flakes, 1 tsp whole dhania seed
1” long 6-8 ginger thinly chopped
½ cup beaten curd, 2 tbsp lemon juice
8-10 whole black pepper
2 tsp home made garam masala (thickly crushed)
½ cup cooking oil (Mustard Oil), 2 tsp deshi ghee
METHOD
1 Peel the potato and cut into two parts
2 Marinate the mutton with lemon juice, salt and black pepper for 45 minutes.
3 Now add oil, onion, whole red chili, curd, ginger/garlic paste, red chili paste, garlic flakes, whole dhania seeds, and home made garam masala to the marinated mutton add potato, mix thoroughly, cook for 30 to 45 minutes on slow flame depending upon the quality of the meat.
4 Check that all water has been thoroughly dissolved, mutton has dried, now add red chili powder, turmeric powder, and salt to taste and cook till the mutton is done.
5 Add desi ghee and cook for 3-4 minutes, garnish with coriander leaves, serve hot with roti/rice
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04/10/2009
(THE NORTH INDIAN TRADITIONAL STYLE)
INGREDIENTS
1.2 kg mutton
2-3 pieces medium size potato
3-4 medium size onions finely chopped
4-6 whole red chilies, 1tsp black pepper
3 tbsp red chilies paste
1 tsp red chilies, 1tsp turmeric powder
2 tsp ginger / garlic paste
3-4 garlic flakes, 1 tsp whole dhania seed
1” long 6-8 ginger thinly chopped
½ cup beaten curd, 2 tbsp lemon juice
8-10 whole black pepper
2 tsp home made garam masala (thickly crushed)
½ cup cooking oil (Mustard Oil), 2 tsp deshi ghee
METHOD
1 Peel the potato and cut into two parts
2 Marinate the mutton with lemon juice, salt and black pepper for 45 minutes.
3 Now add oil, onion, whole red chili, curd, ginger/garlic paste, red chili paste, garlic flakes, whole dhania seeds, and home made garam masala to the marinated mutton add potato, mix thoroughly, cook for 30 to 45 minutes on slow flame depending upon the quality of the meat.
4 Check that all water has been thoroughly dissolved, mutton has dried, now add red chili powder, turmeric powder, and salt to taste and cook till the mutton is done.
5 Add desi ghee and cook for 3-4 minutes, garnish with coriander leaves, serve hot with roti/rice
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04/10/2009
LAMB DALCHA - (HYDERABADI SAMBHER LAMB DISH)
LAMB DALCHA
(HYDERABADI SAMBHER)
INGREDIENTS
6-7 lamb pieces (legs of lamb, known as raan)
250 gm chana ki daal, 1 black cardamom
4 tbsp desi ghee, 1 cup yoghurt
6-8 black pepper corns
4-6 cloves, 4-5 bay leaves, 4-6 green cardamoms
3-4 cinnamon sticks, 1 tsp turmeric powder
1 tsp garlic paste, 1 tsp ginger paste
8-10 garlic flakes finely chopped, 3-4 red chilies
6-8 curry leaves, a bunch of chopped coriander leaves
One sliced onion, salt to taste.
PREPARATION
Soak chana daal for some time water at least for 30 minutes.
Wash lamb piece and dice it in to equal pieces.
Mix yoghurt with add salt, turmeric powder, garlic paste and red chilly powder, whisk well, keep aside.
METHOD
1 Heat desi ghee in a pan, add black pepper corn, cloves, cinnamon, bay leaves and green cardamoms, let it splutter, now add the sliced onion, cook till the onion is deep brown.
2 Now add the yoghurt mixture to it, cook for some time and then add lamb pieces, add water and cook on slow flame (simmer) till it is done.
3 Simultaneously in another pan, heat desi ghee, add turmeric powder, daal and roast it, add water and allow it to be cooked thoroughly. Let it be cooled, and then blend to make thick smooth puree. Add the puree to the same pan
4 Strain the cubes of the lamb from cooking mixture and then add to the daal, strain the gravy add it to the daal, cook for a while.
FOR TEMPERRING
Take desi ghee in a pan, add garlic flakes, red chilies, when the garlic gets brown, add curry leaves allow it to splutter, add this tempering to the lamb, and cook for 2 minutes.
Serve hot with roti, Nan.
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04/10/2009
(HYDERABADI SAMBHER)
INGREDIENTS
6-7 lamb pieces (legs of lamb, known as raan)
250 gm chana ki daal, 1 black cardamom
4 tbsp desi ghee, 1 cup yoghurt
6-8 black pepper corns
4-6 cloves, 4-5 bay leaves, 4-6 green cardamoms
3-4 cinnamon sticks, 1 tsp turmeric powder
1 tsp garlic paste, 1 tsp ginger paste
8-10 garlic flakes finely chopped, 3-4 red chilies
6-8 curry leaves, a bunch of chopped coriander leaves
One sliced onion, salt to taste.
PREPARATION
Soak chana daal for some time water at least for 30 minutes.
Wash lamb piece and dice it in to equal pieces.
Mix yoghurt with add salt, turmeric powder, garlic paste and red chilly powder, whisk well, keep aside.
METHOD
1 Heat desi ghee in a pan, add black pepper corn, cloves, cinnamon, bay leaves and green cardamoms, let it splutter, now add the sliced onion, cook till the onion is deep brown.
2 Now add the yoghurt mixture to it, cook for some time and then add lamb pieces, add water and cook on slow flame (simmer) till it is done.
3 Simultaneously in another pan, heat desi ghee, add turmeric powder, daal and roast it, add water and allow it to be cooked thoroughly. Let it be cooled, and then blend to make thick smooth puree. Add the puree to the same pan
4 Strain the cubes of the lamb from cooking mixture and then add to the daal, strain the gravy add it to the daal, cook for a while.
FOR TEMPERRING
Take desi ghee in a pan, add garlic flakes, red chilies, when the garlic gets brown, add curry leaves allow it to splutter, add this tempering to the lamb, and cook for 2 minutes.
Serve hot with roti, Nan.
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04/10/2009
LAAL MANS - (A FAMOUS RAJSTHANI DISH)
LAAL MANS (RED MEAT)
(A VERY FAMOUS RAJSTHANI DISH)
INGREDIENTS
¾ kg mutton (Lamb Meat)
4 tbsp medium size onions paste
2 onions finely chopped
2 tbsp garlic paste
½ cup yoghurt
3 tbsp whole dhania seeds
12 whole red chilly
¼ - ½ cup desi ghee
¼ cup coriander leaves finely chopped
1 tsp garam masala
1 tsp turmeric powder
PREPARATION
Make smooth paste of red chilies and dhania seeds; marinate the mutton for 2-3 hrs with this paste, yoghurt, turmeric powder, onion paste and salt.
METHOD
1 Heat desi ghee in a kadahi, sauté the onion till light brown, add marinated mutton along with all the liquid and DUM (Slow Flame) it till oil start separating, add the garlic paste till the mutton is done.
2 Add water as per your liking of gravy, cook for some time till the gravy is of desired consistency, sprinkle garam masala and cook for few minutes
Garnish with coriander leaves and serve hot with Roti, Rice.
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NOTE: This is a very popular dish cooked in Rajasthan of India; it is cooked in utensils made from soil known as handi on wooden logs (Lakadi Ka aanch) on slow flames. Usages of lot red chilies make it known as Laal Mans
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Lalit Niranjan
04/10/2009
(A VERY FAMOUS RAJSTHANI DISH)
INGREDIENTS
¾ kg mutton (Lamb Meat)
4 tbsp medium size onions paste
2 onions finely chopped
2 tbsp garlic paste
½ cup yoghurt
3 tbsp whole dhania seeds
12 whole red chilly
¼ - ½ cup desi ghee
¼ cup coriander leaves finely chopped
1 tsp garam masala
1 tsp turmeric powder
PREPARATION
Make smooth paste of red chilies and dhania seeds; marinate the mutton for 2-3 hrs with this paste, yoghurt, turmeric powder, onion paste and salt.
METHOD
1 Heat desi ghee in a kadahi, sauté the onion till light brown, add marinated mutton along with all the liquid and DUM (Slow Flame) it till oil start separating, add the garlic paste till the mutton is done.
2 Add water as per your liking of gravy, cook for some time till the gravy is of desired consistency, sprinkle garam masala and cook for few minutes
Garnish with coriander leaves and serve hot with Roti, Rice.
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NOTE: This is a very popular dish cooked in Rajasthan of India; it is cooked in utensils made from soil known as handi on wooden logs (Lakadi Ka aanch) on slow flames. Usages of lot red chilies make it known as Laal Mans
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Lalit Niranjan
04/10/2009
KOFTA DAHI WALA
KOFTA DAHI WALA
INGREDIENTS
½ kg keema, 2 onions,
2 tsp red chilies, 1 tsp turmeric, 1 tsp cumin seed powder
A bunch of coriander leaves finely chopped
¼ cup mint leaves finely chopped
6-8 green chilies finely crushed
¼” length 6-8 pieces ginger
1 tsp garam masala
4-6 pieces garlic flakes finely chopped
1-2 bay leaves
1 cup bitten curd (yoghurt)
Salt to taste
½ cup cooking oil
METHOD
1 Heat a pan, put oil and fry onion till it is golden brown, remove it and keep aside.
2 Heat a pan, put rest of the oil, add garlic and ginger, and fry it, add keema and cook for a while on slow flame. Now add besan and again cook till besan is dissolved with keema. Add all the masalas and let it be cocked on slow flame till oil separates. Remove it from the flame and let it be cooled.
3 Now add bitten curd and cook for 6-8 minutes on slow flame till the gravy is done and it is thick.
4 Garnish with coriander and mint leaves,
5 Serve hot with Nan, parantha, rice
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Lalit Niranjan
04/10/2009
INGREDIENTS
½ kg keema, 2 onions,
2 tsp red chilies, 1 tsp turmeric, 1 tsp cumin seed powder
A bunch of coriander leaves finely chopped
¼ cup mint leaves finely chopped
6-8 green chilies finely crushed
¼” length 6-8 pieces ginger
1 tsp garam masala
4-6 pieces garlic flakes finely chopped
1-2 bay leaves
1 cup bitten curd (yoghurt)
Salt to taste
½ cup cooking oil
METHOD
1 Heat a pan, put oil and fry onion till it is golden brown, remove it and keep aside.
2 Heat a pan, put rest of the oil, add garlic and ginger, and fry it, add keema and cook for a while on slow flame. Now add besan and again cook till besan is dissolved with keema. Add all the masalas and let it be cocked on slow flame till oil separates. Remove it from the flame and let it be cooled.
3 Now add bitten curd and cook for 6-8 minutes on slow flame till the gravy is done and it is thick.
4 Garnish with coriander and mint leaves,
5 Serve hot with Nan, parantha, rice
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Lalit Niranjan
04/10/2009
KEEMA - CHANA DAL CURRY
KEEMA - CHANA DAL CURRY
INGREDIENTS
½ kg mutton keema
1 cup chana dal
1 onion finely chopped
4-5 garlic flakes, 1 tsp turmeric powder
2 tsp red chilly powder, 1 tsp dhania powder
1 tsp ginger paste, 1 tsp garlic paste
1 tsp crushed black pepper corns
½ tsp jeera, ½ tsp garam masala
½ tsp green cardamom powder
½ tsp cinnamon powder, 2 bay leaves
2 tbsp beaten yoghurt, 3-4 green chilly chopped
¼ cup mustard oil or any refined oil
A bunch of coriander leaves finely chopped
Salt to taste
PREPARATION
1 Cook chana dal with turmeric powder and salt, the dal should be thick in consistency, take it out and keep aside
2 Wash keema, cook in a pan for few minutes with onion, garlic flakes and green chilly, let the keema be dried and all water be absorbed, remove it and keep aside.
METHOD
1 Heat oil in a pan, add bay leaves and jeera, let it splutter, add ginger and garlic paste, sauté for few minutes
2 Add all the masala, green chilly and cook till oil start separating add yoghurt and cook for a while on simmer
3 add keema and dal, simmer it and cook till it is done and the gravy is of desired consistency.
4 Garnish with coriander leaves, serve hot with Nan, Roti
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Lalit Niranjan
04/10/2009
INGREDIENTS
½ kg mutton keema
1 cup chana dal
1 onion finely chopped
4-5 garlic flakes, 1 tsp turmeric powder
2 tsp red chilly powder, 1 tsp dhania powder
1 tsp ginger paste, 1 tsp garlic paste
1 tsp crushed black pepper corns
½ tsp jeera, ½ tsp garam masala
½ tsp green cardamom powder
½ tsp cinnamon powder, 2 bay leaves
2 tbsp beaten yoghurt, 3-4 green chilly chopped
¼ cup mustard oil or any refined oil
A bunch of coriander leaves finely chopped
Salt to taste
PREPARATION
1 Cook chana dal with turmeric powder and salt, the dal should be thick in consistency, take it out and keep aside
2 Wash keema, cook in a pan for few minutes with onion, garlic flakes and green chilly, let the keema be dried and all water be absorbed, remove it and keep aside.
METHOD
1 Heat oil in a pan, add bay leaves and jeera, let it splutter, add ginger and garlic paste, sauté for few minutes
2 Add all the masala, green chilly and cook till oil start separating add yoghurt and cook for a while on simmer
3 add keema and dal, simmer it and cook till it is done and the gravy is of desired consistency.
4 Garnish with coriander leaves, serve hot with Nan, Roti
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Lalit Niranjan
04/10/2009
KASHMIRI ROGAN JOSH
KASHMIRI ROGAN JOSH
INGREDIENTS
1 kg mutton lamb
1 tsp dry ginger,
1 tsp saunf (Aniseeds)
1 tsp sahi jeera,
6-8 garlic flakes
1 tsp black pepper,
1”x2 cinnamon stick
4-6 green cloves, 4-6 cloves
1 -2 bay leaves, 1 tsp saffron
1 cup yoghurt
¾ cup desi ghee or mustard oil
A pinch of hing (Asafetida)
PREPARATION
Whisk the yoghurt and add saffron, keep aside, Grind all the ingredients and make smooth paste of it, keep aside.
METHOD
1 Heat desi ghee or oil, sauté the hing, add mutton and the paste of the masala, cook on slow flame till the mutton is tender.
2 Add the saffron yoghurt, cook for a while till the yoghurt is dissolved and the gravy is of desired consistency.
3 Serve hot with Roti, Rice.
Note: This recipe originally belongs to kasmiri cook book, it has been tried and with little modification it has been presented.
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Lalit Niranjan
04/10/2009
INGREDIENTS
1 kg mutton lamb
1 tsp dry ginger,
1 tsp saunf (Aniseeds)
1 tsp sahi jeera,
6-8 garlic flakes
1 tsp black pepper,
1”x2 cinnamon stick
4-6 green cloves, 4-6 cloves
1 -2 bay leaves, 1 tsp saffron
1 cup yoghurt
¾ cup desi ghee or mustard oil
A pinch of hing (Asafetida)
PREPARATION
Whisk the yoghurt and add saffron, keep aside, Grind all the ingredients and make smooth paste of it, keep aside.
METHOD
1 Heat desi ghee or oil, sauté the hing, add mutton and the paste of the masala, cook on slow flame till the mutton is tender.
2 Add the saffron yoghurt, cook for a while till the yoghurt is dissolved and the gravy is of desired consistency.
3 Serve hot with Roti, Rice.
Note: This recipe originally belongs to kasmiri cook book, it has been tried and with little modification it has been presented.
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Lalit Niranjan
04/10/2009
KADAHI KALEJI (LIVER OF A LAMB)
KADAHI KALEJI (LIVER OF A LAMB)
INGREDIENTS
2 onions finely chopped
½ cup bitten curd
1 tomato thinly sliced
4-6 green chilies finely crushed
1 tsp roasted cumin seed
½ tsp kasuri methi
½ cup cocking oil
1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper
1 tsp whole crushed garam masala
2 tbsp lemon juice
Salt to taste
PREPARATION
Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji.
METHOD
1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer.
2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, crushed roasted jeera seed, kasuri methi and cook till oil start getting separated, add garam masala and cook for a while till the consistency of the gravy is achieved as desired.
3 Garnish with green coriander leaves and fresh cream, serve hot with Nan, parantha or roti.
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Lalit Niranjan
04/10/2009
INGREDIENTS
2 onions finely chopped
½ cup bitten curd
1 tomato thinly sliced
4-6 green chilies finely crushed
1 tsp roasted cumin seed
½ tsp kasuri methi
½ cup cocking oil
1 tsp each of red chili powder, turmeric powder, dhania powder and black pepper
1 tsp whole crushed garam masala
2 tbsp lemon juice
Salt to taste
PREPARATION
Wash the kaleji; add little bit of lemon juice, and salt, leave aside for 15 minutes and the wash it again. This will remove any unwanted smell if any present in the kaleji.
METHOD
1 Heat oil in a kadahi, a fry the onion till it is tendered, add ginger/garlic paste and cook for a while; now add turmeric, red chilly and dhania powder, cook for few minutes, add a little bit of water to be cocked smoothly on simmer.
2 Now add kaleji, tomato and cook for 10-15 minutes, till the kaleji is done, remove from the heat and let it be cooled, add bitten curd, crushed roasted jeera seed, kasuri methi and cook till oil start getting separated, add garam masala and cook for a while till the consistency of the gravy is achieved as desired.
3 Garnish with green coriander leaves and fresh cream, serve hot with Nan, parantha or roti.
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Lalit Niranjan
04/10/2009
BLACK PEPPER MUTTON CURRY
BLACK PEPPER MUTTON CURRY
INGREDIENTS
½ kg mutton
1 medium onion finely chopped
2 tsp chilly powder
1 tsp coriander powder
½ tsp turmeric powder, ¼ tsp garam masala
2 medium tomatoes chopped
2 tsp lemon juice
A bunch of coriander leaves finely chopped
¼ cup oil, 2 tbsp desi ghee
Salt to taste
FOR MASALA PASTE:
2 tbsp whole black pepper corns, 2 tsp ginger garlic paste, 1 pod cardamom, 2 cloves, 1x2” pieces of cinnamon stick, 1 medium onion, grinded to fine paste
METHOD
1 Heat oil in a pressure cooker and fry chopped onion till translucent, add masala paste and fry and cook till oil separates.
2 Add mutton, fry for few minutes, add dry masala powders and chopped tomatoes, cook for 5 minutes.
3 Add 1 cup of water and salt. Pressure cook till the mutton is tender,
4 Take lid off and check water content. Cook further till the gravy is of desired consistency
5 For sookha mutton, or dry mutton, let the gravy to dry, add desi ghee and fry it again.
6 Garnish with chopped coriander leaves.
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Lalit Niranjan
04/10/2009
INGREDIENTS
½ kg mutton
1 medium onion finely chopped
2 tsp chilly powder
1 tsp coriander powder
½ tsp turmeric powder, ¼ tsp garam masala
2 medium tomatoes chopped
2 tsp lemon juice
A bunch of coriander leaves finely chopped
¼ cup oil, 2 tbsp desi ghee
Salt to taste
FOR MASALA PASTE:
2 tbsp whole black pepper corns, 2 tsp ginger garlic paste, 1 pod cardamom, 2 cloves, 1x2” pieces of cinnamon stick, 1 medium onion, grinded to fine paste
METHOD
1 Heat oil in a pressure cooker and fry chopped onion till translucent, add masala paste and fry and cook till oil separates.
2 Add mutton, fry for few minutes, add dry masala powders and chopped tomatoes, cook for 5 minutes.
3 Add 1 cup of water and salt. Pressure cook till the mutton is tender,
4 Take lid off and check water content. Cook further till the gravy is of desired consistency
5 For sookha mutton, or dry mutton, let the gravy to dry, add desi ghee and fry it again.
6 Garnish with chopped coriander leaves.
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Lalit Niranjan
04/10/2009
BALUCHI KADAHI GOSHT
BALUCHI KADAHI GOSHT
INGREDIENTS
½ kg mutton
4 medium size tomatoes
2 tsp black pepper corn crushed
6-8 green chilies
1 tsp ginger paste, 1 tsp garlic paste
1 tsp home made garam masala
1 tsp red chilly powder
1” long 8-10 piece finely d\sliced ginger
½ cup oil
½ cup beaten yoghurt
METHOD
1 Boil the tomatoes, peel the skin and cut into small pieces and keep aside.
Boil the mutton with yoghurt, black pepper and red chilly till the mutton is semi cooked
2 Heat the oil in a pan, sauté the garlic and add the semi cooked mutton, add the tomato and green chilly, black pepper, red chilly powder and garam masala.
3 Cook for some time till the mutton is done and the gravy is of desired consistency.
4 Serve hot with Parantaha, Nan, and Rice.
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Lalit Niranjan
04/10/2009
INGREDIENTS
½ kg mutton
4 medium size tomatoes
2 tsp black pepper corn crushed
6-8 green chilies
1 tsp ginger paste, 1 tsp garlic paste
1 tsp home made garam masala
1 tsp red chilly powder
1” long 8-10 piece finely d\sliced ginger
½ cup oil
½ cup beaten yoghurt
METHOD
1 Boil the tomatoes, peel the skin and cut into small pieces and keep aside.
Boil the mutton with yoghurt, black pepper and red chilly till the mutton is semi cooked
2 Heat the oil in a pan, sauté the garlic and add the semi cooked mutton, add the tomato and green chilly, black pepper, red chilly powder and garam masala.
3 Cook for some time till the mutton is done and the gravy is of desired consistency.
4 Serve hot with Parantaha, Nan, and Rice.
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Lalit Niranjan
04/10/2009
BADAM PASEENDA GOST
BADAM PASEENDA GOST
INGREDINTS
½ kg mutton
!” long 8-10 pieces ginger finely chopped
6-8 garlic flakes finely chopped
3-4 green chilies
½ cup curd, 1 cup butter
2 onions finely sliced
1 tsp dhania, red chilly, jeera, turmeric powder
1 tsp black pepper, ½ nutmeg whole
1 tsp home made garam masala
¼ cup fresh cream
6 tsp badam ka paste (Almonds grinded to paste)
1 tsp paprika powder or red chilly flake
METHOD
1 Wash mutton and keep aside
Make a fine paste of curd, garlic flake, ginger and green chilies, and keep aside.
Heat a pan, add butter with 2 tsp cooking oil, deep fry onions till golden brown, add mutton, cook for a while, add dhania jeera, red chilly powder and black pepper, cook for 10 minutes till the color of the mutton changes.
2 Now mix the paste and salt to taste, cook on simmer till the oil start getting separated.
3 Now mix the gram masala, fresh cream and badam past, cook for few minutes.
4 Add paprika powder and serve with roti, or naan,
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Lalit Niranjan
04/10/2009
INGREDINTS
½ kg mutton
!” long 8-10 pieces ginger finely chopped
6-8 garlic flakes finely chopped
3-4 green chilies
½ cup curd, 1 cup butter
2 onions finely sliced
1 tsp dhania, red chilly, jeera, turmeric powder
1 tsp black pepper, ½ nutmeg whole
1 tsp home made garam masala
¼ cup fresh cream
6 tsp badam ka paste (Almonds grinded to paste)
1 tsp paprika powder or red chilly flake
METHOD
1 Wash mutton and keep aside
Make a fine paste of curd, garlic flake, ginger and green chilies, and keep aside.
Heat a pan, add butter with 2 tsp cooking oil, deep fry onions till golden brown, add mutton, cook for a while, add dhania jeera, red chilly powder and black pepper, cook for 10 minutes till the color of the mutton changes.
2 Now mix the paste and salt to taste, cook on simmer till the oil start getting separated.
3 Now mix the gram masala, fresh cream and badam past, cook for few minutes.
4 Add paprika powder and serve with roti, or naan,
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Lalit Niranjan
04/10/2009
Thursday, September 24, 2009
REHU FISH (SOUTH INDIAN STYLE)
REHU FISH (SOUTH INDIAN STYLE)
INGREDIENTS
1 kg fish
½ cup coconut milk
2 tsp black mustard seed
2 tsp dhania powder, 2 tsp chilies powder
2 tbsp coconut oil or any other oil
1 onion finely sliced, 10 -12 garlic flakes
3-4 curry leaves, 4-6 green chilies
To Marinate
1 tsp black pepper
1 tsp turmeric powder
1 tbsp tar mind water
PREPARATION
Wash the fish; make cut with sharp knife, rub chilly and turmeric powder, black pepper and tar mind water for at least 45 minutes.
Heat some oil in a kadahi, add garlic flakes and curry leaves and let it splutter; add onions, green chilies, cook for some time. Allow to cool and the grind to a fine paste
METHOD
1 Heat rest of the oil in kadahi, put mustard seeds and curry leaves, allow it to splutter; add the pate to it and cook for some time.
2 Add red chilly powder, dhania powder, cook for a while, add coco nut water and cook for few minutes.
3 Now add fish, cook on low flame for 15 minutes, let the gravy become very thick or the fish is covered by the gravy.
Serve on banana leaves with rice, lemon and onions.
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Lalit Niranjan
24/09/2009
INGREDIENTS
1 kg fish
½ cup coconut milk
2 tsp black mustard seed
2 tsp dhania powder, 2 tsp chilies powder
2 tbsp coconut oil or any other oil
1 onion finely sliced, 10 -12 garlic flakes
3-4 curry leaves, 4-6 green chilies
To Marinate
1 tsp black pepper
1 tsp turmeric powder
1 tbsp tar mind water
PREPARATION
Wash the fish; make cut with sharp knife, rub chilly and turmeric powder, black pepper and tar mind water for at least 45 minutes.
Heat some oil in a kadahi, add garlic flakes and curry leaves and let it splutter; add onions, green chilies, cook for some time. Allow to cool and the grind to a fine paste
METHOD
1 Heat rest of the oil in kadahi, put mustard seeds and curry leaves, allow it to splutter; add the pate to it and cook for some time.
2 Add red chilly powder, dhania powder, cook for a while, add coco nut water and cook for few minutes.
3 Now add fish, cook on low flame for 15 minutes, let the gravy become very thick or the fish is covered by the gravy.
Serve on banana leaves with rice, lemon and onions.
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Lalit Niranjan
24/09/2009
PEARL FISH (KARIMEEN)
PEARL FISH (KARIMEEN)
(A SPECIAL SOUTH INDIAN DISH)
INGREDIENTS
2 karimeen or pearl fish
2 tsp ginger-garlic paste
1 tsp turmeric powder, 2 tsp crushed pepper corns
1 tsp mustard seed, 1 dry red chilly
3 tsp red chilly powder, 2 tbsp rice flour
2 tbsp lemon juice, 2 tbsp tamarind pulp
½ cup coconut milk, ¼ cup oil
½ cup shallots, 8-10 curry leaves
Salt to taste
METHOD
1 Make a paste of ginger-garlic paste, salt, turmeric powder, lemon juice, crushed pepper corns; marinate the fish with this paste for 2 hrs.
2 Coat it with rice flour, deep fry till half done, keep aside.
Heat oil, add red chilly, mustard seed and let it splutter, add the sliced shallots and curry leaves, sauté till light golden brown
3 Add chilies and turmeric powder, cook for a while, add tamarind pulp, cook for few minutes till the oil separates out, add the coconut milk and cook till the gravy is thick.
4 Add the fried fish to it and cook till the masala coats the fish.
5 Wrap the masala coated fish in a banana leaf and grill till it is done
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Lalit Niranjan
24/09/2009
(A SPECIAL SOUTH INDIAN DISH)
INGREDIENTS
2 karimeen or pearl fish
2 tsp ginger-garlic paste
1 tsp turmeric powder, 2 tsp crushed pepper corns
1 tsp mustard seed, 1 dry red chilly
3 tsp red chilly powder, 2 tbsp rice flour
2 tbsp lemon juice, 2 tbsp tamarind pulp
½ cup coconut milk, ¼ cup oil
½ cup shallots, 8-10 curry leaves
Salt to taste
METHOD
1 Make a paste of ginger-garlic paste, salt, turmeric powder, lemon juice, crushed pepper corns; marinate the fish with this paste for 2 hrs.
2 Coat it with rice flour, deep fry till half done, keep aside.
Heat oil, add red chilly, mustard seed and let it splutter, add the sliced shallots and curry leaves, sauté till light golden brown
3 Add chilies and turmeric powder, cook for a while, add tamarind pulp, cook for few minutes till the oil separates out, add the coconut milk and cook till the gravy is thick.
4 Add the fried fish to it and cook till the masala coats the fish.
5 Wrap the masala coated fish in a banana leaf and grill till it is done
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Lalit Niranjan
24/09/2009
MACHER JHOL
MACHER JHOL
It is a very popular dish in Bengal and Eastern part of the country; it is delicious and should be taken with steamed rice.
INGREDIENTS
1 small size fish (Prefer Rehu pr Katla)
2 medium potatoes, boiled , peeled and mashed
1/4 tsp onion seeds (kalaunji), 1 tbsp coriander seeds
6-8 garlic flake finely chopped, 8 green chilies finely chopped
1’’x1 ginger finely sliced,
1 tsp mustard seed, 1 tsp cumin seeds
1 tsp turmeric powder, 1 tsp red chilly powder,
¼ cup mustard oil
Salt to taste
METHOD
1 Clean inside of the fish, wash thoroughly, and take off fish head. Cut the fish into half-inch thick slices, add salt and turmeric and red chilly powder, and keep aside.
2 Dry roast coriander and cumin seeds, cool and grind to a fine paste.
3 Heat oil in a kadahi, let it attain the smoking point, remove and cool. Heat the oil again on medium heat, add fish and fry for a minute, take it out and keep aside.
4 Heat remaining oil in the same pan, add kalaunji, slit green chilies and fry for a few minutes. Mix in coriander-cumin paste and fry on low heat up for a minute sprinkling a little water, if required. Mix mashed potato and required quantity of water, salt and simmer for four to five minutes.
5 Now add the fried fish slices and simmer for two to three minutes till it is done.
6 Serve hot with steamed rice.
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Lalit Niranjan
24/09/2009
It is a very popular dish in Bengal and Eastern part of the country; it is delicious and should be taken with steamed rice.
INGREDIENTS
1 small size fish (Prefer Rehu pr Katla)
2 medium potatoes, boiled , peeled and mashed
1/4 tsp onion seeds (kalaunji), 1 tbsp coriander seeds
6-8 garlic flake finely chopped, 8 green chilies finely chopped
1’’x1 ginger finely sliced,
1 tsp mustard seed, 1 tsp cumin seeds
1 tsp turmeric powder, 1 tsp red chilly powder,
¼ cup mustard oil
Salt to taste
METHOD
1 Clean inside of the fish, wash thoroughly, and take off fish head. Cut the fish into half-inch thick slices, add salt and turmeric and red chilly powder, and keep aside.
2 Dry roast coriander and cumin seeds, cool and grind to a fine paste.
3 Heat oil in a kadahi, let it attain the smoking point, remove and cool. Heat the oil again on medium heat, add fish and fry for a minute, take it out and keep aside.
4 Heat remaining oil in the same pan, add kalaunji, slit green chilies and fry for a few minutes. Mix in coriander-cumin paste and fry on low heat up for a minute sprinkling a little water, if required. Mix mashed potato and required quantity of water, salt and simmer for four to five minutes.
5 Now add the fried fish slices and simmer for two to three minutes till it is done.
6 Serve hot with steamed rice.
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Lalit Niranjan
24/09/2009
GOAN FISH CURRY
GOAN FISH CURRY
INGREDIENTS
½ kg fish
1 tsp turmeric powder
1 tsp chilly powder
1 onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp lemon grass (optional)
1 tsp lemon juice
2 tbsp tar mind juice
1 tsp sweet Soya sauce
1 cup coconut milk
½ cup oil
2 tsp sambal oelek
(Grinded mixture of dry Kashmiri chilly, vinegar and salt)
Salt to taste
METHOD
1 Marinate the fish with turmeric powder, chilly powder and lemon juice and salt for 45 minutes
2 Heat oil in a kadahi and deep fry the marinated fish, take it out and keep aside
3 In the same oil, add onion and sauté till light brown, add sambal oelek, lemon grass, tar mind juice, ginger and garlic paste, cook for few minutes, now add the coconut milk and Soya sauce, let it boil, place the fried fish and cook till the gravy is of desired thickness
4 Serve hot with rice
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Lalit Niranjan
24/09/2009
INGREDIENTS
½ kg fish
1 tsp turmeric powder
1 tsp chilly powder
1 onion finely chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp lemon grass (optional)
1 tsp lemon juice
2 tbsp tar mind juice
1 tsp sweet Soya sauce
1 cup coconut milk
½ cup oil
2 tsp sambal oelek
(Grinded mixture of dry Kashmiri chilly, vinegar and salt)
Salt to taste
METHOD
1 Marinate the fish with turmeric powder, chilly powder and lemon juice and salt for 45 minutes
2 Heat oil in a kadahi and deep fry the marinated fish, take it out and keep aside
3 In the same oil, add onion and sauté till light brown, add sambal oelek, lemon grass, tar mind juice, ginger and garlic paste, cook for few minutes, now add the coconut milk and Soya sauce, let it boil, place the fried fish and cook till the gravy is of desired thickness
4 Serve hot with rice
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Lalit Niranjan
24/09/2009
FISH IN MUSTARD SAUCE
FISH IN MUSTARD SAUCE
INGREDIENTS
1 kg Rehu or katla fish whichever is available
½ tsp black mustard powder
½ tsp yellow mustard powder
½ tsp turmeric Powder
10-12 green chilies finely chopped.
½ cup mustard oil for cooking.
½ tsp yellow mustard seed
1 bunch of coriander leaves for seasoning.
1 tsp jeera, 1 tsp mustard sauce
Salt to taste
METHOD
1 Clean and cut the fish, grind the mixed mustard seeds, 10-12 green chilies with water to make a fine paste.
If the paste is made in the traditional pounded grinder the taste will be more.
2 Take a bowl, add fish along with the mustard paste and about 2 tsp of oil, marinate for 45 minutes.
3 Heat a kadahi, add rest of mustard oil, add jeera when the oil is hot let it splutter, add the marinated fish, sauté the fish on low heat, when it is done add 1 cup of water and bring it to boil, cook few minutes it is done
4 Garnish with fresh coriander leaves and serve hot with fine boiled rice
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Lalit Niranjan
24/09/2009
INGREDIENTS
1 kg Rehu or katla fish whichever is available
½ tsp black mustard powder
½ tsp yellow mustard powder
½ tsp turmeric Powder
10-12 green chilies finely chopped.
½ cup mustard oil for cooking.
½ tsp yellow mustard seed
1 bunch of coriander leaves for seasoning.
1 tsp jeera, 1 tsp mustard sauce
Salt to taste
METHOD
1 Clean and cut the fish, grind the mixed mustard seeds, 10-12 green chilies with water to make a fine paste.
If the paste is made in the traditional pounded grinder the taste will be more.
2 Take a bowl, add fish along with the mustard paste and about 2 tsp of oil, marinate for 45 minutes.
3 Heat a kadahi, add rest of mustard oil, add jeera when the oil is hot let it splutter, add the marinated fish, sauté the fish on low heat, when it is done add 1 cup of water and bring it to boil, cook few minutes it is done
4 Garnish with fresh coriander leaves and serve hot with fine boiled rice
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Lalit Niranjan
24/09/2009
BENGALI MACHHER JHHAL
INGREDIENTS
750 gm Rehu machhali
2 tsp turmeric powder, 2 tsp red chilly powder
2 tbsp red chilies paste
½ cup mustard oil
¼ cup tomato puree, 2 tbsp onion paste
1 tsp mustard seed, 1 tsp dhania powder
¼ cup yoghurt (Thoroughly Whisked)
4-6 green chilies, 2 tsp garlic paste, ½’ ginger
2 tsp yellow mustard paste or powder
A bunch of coriander leaves finely chopped
2 tsp lemon juice
Salt to taste
METHOD
1 Wash the fish, marinate for 45minutes with turmeric powder, red chilly
powder, lemon juice, garlic paste and salt
2 Heat oil in a kadahi, deep fry (mild) the fish, and keep aside.
3 Add the garlic and mustard seed and sauté it till it splutter, add tomato puree, onion paste and cook till the oil separates, add red chilly paste, dhania powder, ginger, whisk curd, cook for few minutes, add water as required to make jhhal (curry)
4 Now add the fried fish and cook on low flame till the curry is finally done
5 Garnish with coriander leaves and serve hot with rice.
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Lalit Niranjan
24/09/2009
INGREDIENTS
750 gm Rehu machhali
2 tsp turmeric powder, 2 tsp red chilly powder
2 tbsp red chilies paste
½ cup mustard oil
¼ cup tomato puree, 2 tbsp onion paste
1 tsp mustard seed, 1 tsp dhania powder
¼ cup yoghurt (Thoroughly Whisked)
4-6 green chilies, 2 tsp garlic paste, ½’ ginger
2 tsp yellow mustard paste or powder
A bunch of coriander leaves finely chopped
2 tsp lemon juice
Salt to taste
METHOD
1 Wash the fish, marinate for 45minutes with turmeric powder, red chilly
powder, lemon juice, garlic paste and salt
2 Heat oil in a kadahi, deep fry (mild) the fish, and keep aside.
3 Add the garlic and mustard seed and sauté it till it splutter, add tomato puree, onion paste and cook till the oil separates, add red chilly paste, dhania powder, ginger, whisk curd, cook for few minutes, add water as required to make jhhal (curry)
4 Now add the fried fish and cook on low flame till the curry is finally done
5 Garnish with coriander leaves and serve hot with rice.
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Lalit Niranjan
24/09/2009
BENGALI FISH CURRY
BENGALI FISH CURRY
INGREDIENTS
½ kg Rehu fish
2 tbsp mustard oil
4 red chilies whole,1tbs red chilly powder
1 tsp mustard paste, 1 tsp turmeric powder
2 tbsp coriander powder, 1 tsp mustard seeds
1 tbsp garlic paste, 1 tbsp ginger paste
2 onions finely chopped
1 tsp turmeric powder
4 green chilies slit
1 tsp onion seeds (kalaunji)
2 tbsp lemon juice,
1 bay leaf, a bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Clean and cut fish, wash well, marinate for 45 minutes with lemon juice, turmeric, chilly powder and salt,
2 Heat a kadahi, add 1 tbsp oil, shallow fry marinated fish from both sides till light brown, take it out and keep aside.
3 Add remaining oil, put mustard seeds, kalaunji, whole dry red chilies and bay leaf, fry for a few minutes till splutter, add ginger, garlic paste and fry for a while.
4 Now add onion and fry till golden brown, add mustard paste, red chilly powder, coriander powder and turmeric powder, cook on small flame until oil starts separating.
5 Add water and salt, bring to boil, add fish, and green chilly
Cook on low flame oil starts floating on top of gravy.
Garnish with coriander leaves and serve hot
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Lalit Niranjan
24/09/2009
INGREDIENTS
½ kg Rehu fish
2 tbsp mustard oil
4 red chilies whole,1tbs red chilly powder
1 tsp mustard paste, 1 tsp turmeric powder
2 tbsp coriander powder, 1 tsp mustard seeds
1 tbsp garlic paste, 1 tbsp ginger paste
2 onions finely chopped
1 tsp turmeric powder
4 green chilies slit
1 tsp onion seeds (kalaunji)
2 tbsp lemon juice,
1 bay leaf, a bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Clean and cut fish, wash well, marinate for 45 minutes with lemon juice, turmeric, chilly powder and salt,
2 Heat a kadahi, add 1 tbsp oil, shallow fry marinated fish from both sides till light brown, take it out and keep aside.
3 Add remaining oil, put mustard seeds, kalaunji, whole dry red chilies and bay leaf, fry for a few minutes till splutter, add ginger, garlic paste and fry for a while.
4 Now add onion and fry till golden brown, add mustard paste, red chilly powder, coriander powder and turmeric powder, cook on small flame until oil starts separating.
5 Add water and salt, bring to boil, add fish, and green chilly
Cook on low flame oil starts floating on top of gravy.
Garnish with coriander leaves and serve hot
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Lalit Niranjan
24/09/2009
HARIYALI MURGH (SOUTH INDIAN STYLE)
HARIYALI MURGH (SOUTH INDIAN STYLE)
INGREDIENTS
½ kg chicken
1 tsp ginger paste, 1 tsp garlic paste
1 tsp each cumin, turmeric and red chilly powder
1 tsp black pepper, 6-8 green chilly
½ cup yoghurt, ¼ cup fresh cream
A bunch of green coriander leaves finely chopped
½ cup oil
¼ cup mint leaves finely chopped
½ cup grate coconut
8-10 cashew nuts
2 tbsp lemon juice
PREPARATION
1 Wash the chicken, make small cut on chicken and rub ginger. garlic paste, black pepper and salt, leave aside and marinate for 45 minutes,
2 With half of the yoghurt, make mixture of yoghurt and cashew nut in a mixer and mix remaining yoghurt with fresh cream, add cumin seed powder, turmeric powder, red chilly powder to yoghurt + fresh cream paste
3 Grind grated coconut, coriander leaves, mint leaves, green chilly together and make smooth paste of it.
METHOD
1 Heat oil in a pan, fry the chicken till it is brown, and add yoghurt + fresh cream paste and cook on slow flame till oil start separating.
2 Now add green coconut mixture and simmer till it is done. Add water if
required
3 When the chicken is finally done, add yoghurt + cashew nut paste and cook for some time till the gravy is thick and of desired consistency.
4 Serve hot with Nan, or Roti, or Parantha.
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24/09/2009
INGREDIENTS
½ kg chicken
1 tsp ginger paste, 1 tsp garlic paste
1 tsp each cumin, turmeric and red chilly powder
1 tsp black pepper, 6-8 green chilly
½ cup yoghurt, ¼ cup fresh cream
A bunch of green coriander leaves finely chopped
½ cup oil
¼ cup mint leaves finely chopped
½ cup grate coconut
8-10 cashew nuts
2 tbsp lemon juice
PREPARATION
1 Wash the chicken, make small cut on chicken and rub ginger. garlic paste, black pepper and salt, leave aside and marinate for 45 minutes,
2 With half of the yoghurt, make mixture of yoghurt and cashew nut in a mixer and mix remaining yoghurt with fresh cream, add cumin seed powder, turmeric powder, red chilly powder to yoghurt + fresh cream paste
3 Grind grated coconut, coriander leaves, mint leaves, green chilly together and make smooth paste of it.
METHOD
1 Heat oil in a pan, fry the chicken till it is brown, and add yoghurt + fresh cream paste and cook on slow flame till oil start separating.
2 Now add green coconut mixture and simmer till it is done. Add water if
required
3 When the chicken is finally done, add yoghurt + cashew nut paste and cook for some time till the gravy is thick and of desired consistency.
4 Serve hot with Nan, or Roti, or Parantha.
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Lalit Niranjan
24/09/2009
MURGH MAKHANI (PUNJABI STYLE)
MURGH MAKHANI (PUNJABI STYLE)
INGREDIENTS
½ kg chicken
½ cup tomato puree
2 onions finely chopped
1 tsp garlic paste, 1 tsp ginger paste
2 tbsp red chilies paste, 2-3 bay leaves
1”x1 long cinnamon stick
8-10 black pepper corns
1 tsp red chilly powder
½ cup oil, ½ cup butter
TO GARNISH
A bunch of coriander leaves,
½”x 6-8 pieces long ginger thinly diced
PREPARATION
Heat some oil in a pan; cook chicken till it is tender, keep aside.
Roast bay leaves, pepper corn, cinnamon stick in pan, now
Grind onions, bay leaves, ginger/garlic paste, and roasted masala to make a smooth paste
METHOD
1 Now heat the oil, add grinded paste and cook for some time till oil start separating, add tomato puree and cook for a while.
2 Add chicken and cook on slow flame for some time till chicken is done, and gravy is thick, add butter, cook for 2-3 minutes.
3 Garnish with coriander leaves and ginger, serve hot with Nan, or Roti.
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24/09/2009
INGREDIENTS
½ kg chicken
½ cup tomato puree
2 onions finely chopped
1 tsp garlic paste, 1 tsp ginger paste
2 tbsp red chilies paste, 2-3 bay leaves
1”x1 long cinnamon stick
8-10 black pepper corns
1 tsp red chilly powder
½ cup oil, ½ cup butter
TO GARNISH
A bunch of coriander leaves,
½”x 6-8 pieces long ginger thinly diced
PREPARATION
Heat some oil in a pan; cook chicken till it is tender, keep aside.
Roast bay leaves, pepper corn, cinnamon stick in pan, now
Grind onions, bay leaves, ginger/garlic paste, and roasted masala to make a smooth paste
METHOD
1 Now heat the oil, add grinded paste and cook for some time till oil start separating, add tomato puree and cook for a while.
2 Add chicken and cook on slow flame for some time till chicken is done, and gravy is thick, add butter, cook for 2-3 minutes.
3 Garnish with coriander leaves and ginger, serve hot with Nan, or Roti.
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Lalit Niranjan
24/09/2009
HONEY CHICKEN CHILLIE WITH FRIED RICE
HONEY CHICKEN CHILLIE WITH FRIED RICE
INGREDIENTS
½ kg boneless chicken cut into small pieces
½ cup each of Maida, 2tsp corn flour
1/3 cup caulis flower
1/3 cup cabbage,
1 egg, 2 tbsp chilies paste,
1/3 cup tomato ketchup,
3-4 green onion (hari pyaaj),
1 tsp black pepper,
2 tbsp honey, 1 tsp Soya sauce,
1 cup cooking oil, 1tsp Worcestershire sauce,
A pinch of ajinomotto salt, 2tbsp vinegar, salt to taste,
FOR FRIED RICE
½ kg basmati rice
2 capsicums
¼ cup each carrot, cabbage, green onion, beans finely chopped into small pieces
½ cup boneless chicken chopped in to thinly sliced pieces.
PREPARATION AND METHOD FOR FRIED RICE
Take a bowel and cook rice (half done), remove and keep aside.
Heat ½ cup of oil in a pan, add capsicums, carrot, cabbage, beans and cock
till it is tender, add half cocked rice, green onion, ajinomotto and salt
To taste, cook till it is done.
METHOD
1 Make a mix of maida, corn flour and bitten egg, mix thoroughly, put this mixture into chicken pieces and add vinegar, black pepper, salt to taste and marinate for 45 minutes.
2 Heat oil in a pan and put marinated chicken, fry it, remove and keep aside.
Fry all the green vegetables, add fried chicken and cook for a while.
3 Add all the masala ingredients, red chilled paste, tomato ketchup, Soya sauce and Worcestershire sauce, azinomoto salt, cook till it is done.
4 To finish the dish, finally add honey and serve with fried rice
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24/09/2009
INGREDIENTS
½ kg boneless chicken cut into small pieces
½ cup each of Maida, 2tsp corn flour
1/3 cup caulis flower
1/3 cup cabbage,
1 egg, 2 tbsp chilies paste,
1/3 cup tomato ketchup,
3-4 green onion (hari pyaaj),
1 tsp black pepper,
2 tbsp honey, 1 tsp Soya sauce,
1 cup cooking oil, 1tsp Worcestershire sauce,
A pinch of ajinomotto salt, 2tbsp vinegar, salt to taste,
FOR FRIED RICE
½ kg basmati rice
2 capsicums
¼ cup each carrot, cabbage, green onion, beans finely chopped into small pieces
½ cup boneless chicken chopped in to thinly sliced pieces.
PREPARATION AND METHOD FOR FRIED RICE
Take a bowel and cook rice (half done), remove and keep aside.
Heat ½ cup of oil in a pan, add capsicums, carrot, cabbage, beans and cock
till it is tender, add half cocked rice, green onion, ajinomotto and salt
To taste, cook till it is done.
METHOD
1 Make a mix of maida, corn flour and bitten egg, mix thoroughly, put this mixture into chicken pieces and add vinegar, black pepper, salt to taste and marinate for 45 minutes.
2 Heat oil in a pan and put marinated chicken, fry it, remove and keep aside.
Fry all the green vegetables, add fried chicken and cook for a while.
3 Add all the masala ingredients, red chilled paste, tomato ketchup, Soya sauce and Worcestershire sauce, azinomoto salt, cook till it is done.
4 To finish the dish, finally add honey and serve with fried rice
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Lalit Niranjan
24/09/2009
FRIED CHILLY CHICKEN
FRIED CHILLY CHICKEN
This is a very easy dish that can be served as side dish or as a starter item in parties or with drinks.
INGREDIENTS
½ kg boneless Chicken
1 egg, 1 tbsp corn flour
2 tsp chilly powder, ½ tsp turmeric powder
8-10 green chilly
1 tbsp crushed ginger
¼ cup oil, 2 tbsp butter
Salt to taste
METHOD
1 Cut boneless chicken into small cubes, add chilly powder, turmeric powder and salt, Mix corn flour and egg, add to chicken and, marinate for ½ hr
2 Heat oil in a kadahi, deep fry chicken cubes till golden brown, drain the oil and keep aside.
3 Slice green chilies into half. Heat another skillet and melt butter and add sliced chilies and finely crushed ginger. Fry for one minute.
4 Add fried chicken pieces and cook for five minutes to allow the chicken to absorb the Aroma of chilly and ginger.
5 Garnish with chopped coriander leaves and serve hot.
USEFUL TIPS
Amount of chilly can be adjusted according to the taste. Amount of corn flour
Can be adjusted to make thin coating on the chicken pieces, if the coating is too thick, Taste will be less
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Lalit Niranjan
24/09/2009
This is a very easy dish that can be served as side dish or as a starter item in parties or with drinks.
INGREDIENTS
½ kg boneless Chicken
1 egg, 1 tbsp corn flour
2 tsp chilly powder, ½ tsp turmeric powder
8-10 green chilly
1 tbsp crushed ginger
¼ cup oil, 2 tbsp butter
Salt to taste
METHOD
1 Cut boneless chicken into small cubes, add chilly powder, turmeric powder and salt, Mix corn flour and egg, add to chicken and, marinate for ½ hr
2 Heat oil in a kadahi, deep fry chicken cubes till golden brown, drain the oil and keep aside.
3 Slice green chilies into half. Heat another skillet and melt butter and add sliced chilies and finely crushed ginger. Fry for one minute.
4 Add fried chicken pieces and cook for five minutes to allow the chicken to absorb the Aroma of chilly and ginger.
5 Garnish with chopped coriander leaves and serve hot.
USEFUL TIPS
Amount of chilly can be adjusted according to the taste. Amount of corn flour
Can be adjusted to make thin coating on the chicken pieces, if the coating is too thick, Taste will be less
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Lalit Niranjan
24/09/2009
CHILLI CHICKEN
INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
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Lalit Niranjan
24/09/20069
INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
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Lalit Niranjan
24/09/20069
CHICKEN STUFFED KACHORI
INGREDIENTS
½ kg boneless chicken
½ cup Maida, ½ cup aata
1 tsp red powder, 1 tsp black pepper
1 tsp garam masala, 2 tbsp ginger/garlic paste
4-6 green chilies finely chopped
1 onion thinly sliced
4tbsp cottage cheese finely grated
½ cup milk, ½ cup butter
½ cup cooking oil
8-10 raisins, a bunch of coriander leaves finely chopped, few mints leaves finely chopped and salt to taste.
PREPARATION
Knead aata and Maida with milk and 2tsp oil, make small dove and keep aside.
METHOD
1 Cut chicken into small pieces of equal size, add ginger/garlic paste, black
pepper, and red chilies powder and mix thoroughly.
2 Heat some oil in a pan and cook the chicken till it is tender. Remove it and let this be cooled.
3 Now grind it in a mixer, make a thick paste, take it out and mix now the grated cheese.
4 Heat the butter in a pan and cook the chicken for a while till the cheese has melted. Now add onion, green chilies, coriander leaves, raisins, mint leaves, and salt to taste and thoroughly mix together.
5 Take the dough and fill /stuff with chicken, make a ball and roll it into the round shape like a kachori.
6 Heat oil and fry it to make tasty kachori.
7 Serve hot with raita, aachar etc.
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Lalit Niranjan
24/09/2009
INGREDIENTS
½ kg boneless chicken
½ cup Maida, ½ cup aata
1 tsp red powder, 1 tsp black pepper
1 tsp garam masala, 2 tbsp ginger/garlic paste
4-6 green chilies finely chopped
1 onion thinly sliced
4tbsp cottage cheese finely grated
½ cup milk, ½ cup butter
½ cup cooking oil
8-10 raisins, a bunch of coriander leaves finely chopped, few mints leaves finely chopped and salt to taste.
PREPARATION
Knead aata and Maida with milk and 2tsp oil, make small dove and keep aside.
METHOD
1 Cut chicken into small pieces of equal size, add ginger/garlic paste, black
pepper, and red chilies powder and mix thoroughly.
2 Heat some oil in a pan and cook the chicken till it is tender. Remove it and let this be cooled.
3 Now grind it in a mixer, make a thick paste, take it out and mix now the grated cheese.
4 Heat the butter in a pan and cook the chicken for a while till the cheese has melted. Now add onion, green chilies, coriander leaves, raisins, mint leaves, and salt to taste and thoroughly mix together.
5 Take the dough and fill /stuff with chicken, make a ball and roll it into the round shape like a kachori.
6 Heat oil and fry it to make tasty kachori.
7 Serve hot with raita, aachar etc.
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Lalit Niranjan
24/09/2009
CHICKEN RESHAMI PULAO
CHICKEN RESHAMI PULAO
INGREDIENTS
½ Kg basmati rice (for pulao)
½ kg chicken
2 medium size onions finely chopped, 5-6 garlic flakes (finely chopped), ½” long 8-10 pieces finely cut ginger
1 tsp turmeric, 2 tsp red chilies and 1 tsp coriander powder
1 tsp cumin seed
2- Bay leaf
3-4 green chilies
1 tsp garam masala powder
1 cup bitten curd
A pinch of saffron or food color
Salt to taste
FOR WHOLE GARAM MASALA
6-8 green cardamom
2 black cardamoms
½ tsp mace
1 nutmeg (jaifal)
3-4 tbsp desi ghee or cooking oil
PREPARATION AND METHOD
1 Wash rice and soak for 45 minutes in water
2 Heat a pan, put some water, and add chicken, whole garam masala, 1 finely chopped onion, garlic flakes and ginger. Cook till the chicken is tender.
3 Take another pan, heat oil, add bay leaf and cumin seed, cook] for a while and add rest of the finely chopped onion, cook] till it is brown, now add bitten curd and let it be cocked till the oil separates. Add tendered cocked chicken and fry it. Now add rice and fry it. Add the water that was used for cooking chicken with garam masala as required cook] till rice is done.
4 Garnish with green coriander leaf and serve hot.
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24/09/2009
INGREDIENTS
½ Kg basmati rice (for pulao)
½ kg chicken
2 medium size onions finely chopped, 5-6 garlic flakes (finely chopped), ½” long 8-10 pieces finely cut ginger
1 tsp turmeric, 2 tsp red chilies and 1 tsp coriander powder
1 tsp cumin seed
2- Bay leaf
3-4 green chilies
1 tsp garam masala powder
1 cup bitten curd
A pinch of saffron or food color
Salt to taste
FOR WHOLE GARAM MASALA
6-8 green cardamom
2 black cardamoms
½ tsp mace
1 nutmeg (jaifal)
3-4 tbsp desi ghee or cooking oil
PREPARATION AND METHOD
1 Wash rice and soak for 45 minutes in water
2 Heat a pan, put some water, and add chicken, whole garam masala, 1 finely chopped onion, garlic flakes and ginger. Cook till the chicken is tender.
3 Take another pan, heat oil, add bay leaf and cumin seed, cook] for a while and add rest of the finely chopped onion, cook] till it is brown, now add bitten curd and let it be cocked till the oil separates. Add tendered cocked chicken and fry it. Now add rice and fry it. Add the water that was used for cooking chicken with garam masala as required cook] till rice is done.
4 Garnish with green coriander leaf and serve hot.
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Lalit Niranjan
24/09/2009
Monday, September 21, 2009
SPICY GOAN PRAWN
SPICY GOAN PRAWN
(It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty)
INGRDIENTS
1 cup dishelmed prawn
3 tsp Cary fish (dried prawn)
½ tsp turmeric powder, ½ tsp sugar
1 tsp Goan fenny or white rum
1 tsp lemon juice
¼ cup oil
BALCHAOMASALA
1 tsp red chilly powder, 1 tsp Goan vinegar
1 tsp chopped garlic, 1 tsp chopped ginger
1 tsp whole garam masala
Salt and pepper to taste
PREPARATION & METHOD
FOR BALCHAO MASALA
1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well
2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside
3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while
4 Add salt, sugar and lemon juice, simmer and cook for 5-10 minutes.
5 Serve hot.
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21/09/2009
(It is a very popular Goan dish, the secret of the dish is its ‘special goan masala’, known as Balchao, and it is a dry kind of preparation and very tasty)
INGRDIENTS
1 cup dishelmed prawn
3 tsp Cary fish (dried prawn)
½ tsp turmeric powder, ½ tsp sugar
1 tsp Goan fenny or white rum
1 tsp lemon juice
¼ cup oil
BALCHAOMASALA
1 tsp red chilly powder, 1 tsp Goan vinegar
1 tsp chopped garlic, 1 tsp chopped ginger
1 tsp whole garam masala
Salt and pepper to taste
PREPARATION & METHOD
FOR BALCHAO MASALA
1 Make a fine paste of all the ingredients, add Cary fish, Goan fenny and vinegar, mix well
2 Marinate the prawn with salt and turmeric powder for 45 minutes, keep aside
3 Heat oil in a kadahi, add onion and sauté it, add turmeric powder, marinated prawn and the Balchao masala, cook for a while
4 Add salt, sugar and lemon juice, simmer and cook for 5-10 minutes.
5 Serve hot.
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Lalit Niranjan
21/09/2009
PRAWN WITH STEAMED RICE (JHEENGA CHAWAL)
PRAWN WITH STEAMED RICE
(JHEENGA CHAWAL)
INGREDINTS
12 medium size prawns
2 bottle guard leaves or banana leaves
1 tsp mustard paste
1 tsp green chilly paste
2 tsp coconut paste
1 tsp mango pickles oil (Aam ke achar ka tail)
½ tsp turmeric powder
¼ kg steamed (Para Boil) rice
½ tsp black pepper powder
½ tsp red chilly powder
Salt to taste
METHOD
1 Marinate the prawn for ½ hr with salt, turmeric, red chilly and black pepper powder
2 Sprinkle salt over the bottle ground 0r banana leaves, put on an empty plate and leave for ½ hr
3 Now make the paste of the remaining ingredients except rice and leave, add over the prawn and again marinate for ½ hr.
4 Pace the marinated prawn over the leaves and fold it, take steamer put water and add the rice, place the prawn folded in leaves over the rice, steam till rice and prawn is done.
5 Serve hot on the leaves it.
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Lalit Niranjan
21/09/2009
(JHEENGA CHAWAL)
INGREDINTS
12 medium size prawns
2 bottle guard leaves or banana leaves
1 tsp mustard paste
1 tsp green chilly paste
2 tsp coconut paste
1 tsp mango pickles oil (Aam ke achar ka tail)
½ tsp turmeric powder
¼ kg steamed (Para Boil) rice
½ tsp black pepper powder
½ tsp red chilly powder
Salt to taste
METHOD
1 Marinate the prawn for ½ hr with salt, turmeric, red chilly and black pepper powder
2 Sprinkle salt over the bottle ground 0r banana leaves, put on an empty plate and leave for ½ hr
3 Now make the paste of the remaining ingredients except rice and leave, add over the prawn and again marinate for ½ hr.
4 Pace the marinated prawn over the leaves and fold it, take steamer put water and add the rice, place the prawn folded in leaves over the rice, steam till rice and prawn is done.
5 Serve hot on the leaves it.
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Lalit Niranjan
21/09/2009
MUSHROOM PRAWN CURRY (IN WHITE SAUCE)
MUSHROOM PRAWN CURRY
(IN WHITE SAUCE)
INGREDIENTS
½ kg prawn
250 gm mushroom
1 cup butter, 2 tbsp maida, 1 cup milk
2 lemons, 1 tsp black pepper powder
½ tsp paprika powder or red chilly powder
¼ cup oil, Salt to taste
Optional
¼ cup fresh cream, 2 tsp cashew nut paste
TO PREPARE WHITE SAUCE
Heat butter in a pan, add maida and sauté it for a while, pour milk and stir continuously, add a pinch of black pepper powder and salt when the gravy is thick, white sauce is ready
METHOD
1 Marinate the prawn for ½ hr with lemon and salt, wash mushroom and cut into two equal part, marinate for ½ hr with black pepper, paprika powder lemon and salt
2 Now fry the marinated prawn and mushroom separately, add together in the pan and add white sauce, cook for some time till it is done.
3 Add the cashew nut paste and fresh cream, serve hot.
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21/09/2009
(IN WHITE SAUCE)
INGREDIENTS
½ kg prawn
250 gm mushroom
1 cup butter, 2 tbsp maida, 1 cup milk
2 lemons, 1 tsp black pepper powder
½ tsp paprika powder or red chilly powder
¼ cup oil, Salt to taste
Optional
¼ cup fresh cream, 2 tsp cashew nut paste
TO PREPARE WHITE SAUCE
Heat butter in a pan, add maida and sauté it for a while, pour milk and stir continuously, add a pinch of black pepper powder and salt when the gravy is thick, white sauce is ready
METHOD
1 Marinate the prawn for ½ hr with lemon and salt, wash mushroom and cut into two equal part, marinate for ½ hr with black pepper, paprika powder lemon and salt
2 Now fry the marinated prawn and mushroom separately, add together in the pan and add white sauce, cook for some time till it is done.
3 Add the cashew nut paste and fresh cream, serve hot.
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21/09/2009
LEHSOONI JHEENGA
LEHSOONI JHEENGA
(GARLIC PRAWN)
INGREDIENTS
8 big size prawns
1 cup yoghurt
1 tsp cashew nut paste
2 tbsp garlic paste
1 tsp black pepper powder
½ tsp green cardamom powder
½ tsp til, 2 tsp garlic fried flake
1 tsp garam masala
1 tbsp lemon juice
1 whisked egg
METHOD
1 Take a bowel, add all ht ingredients including yoghurt except fried garlic, mix thoroughly, marinate for at least 1 hr in the refrigerator.
2 Mount the marinated prawn in a skewer and cook in an oven (250* C) or tandoor or sigadi, take out when it is done and of brown color, add whisked egg and fried garlic and cook in the same manner for a while.
3 Serve hot with coriander chutney, onions etc
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(GARLIC PRAWN)
INGREDIENTS
8 big size prawns
1 cup yoghurt
1 tsp cashew nut paste
2 tbsp garlic paste
1 tsp black pepper powder
½ tsp green cardamom powder
½ tsp til, 2 tsp garlic fried flake
1 tsp garam masala
1 tbsp lemon juice
1 whisked egg
METHOD
1 Take a bowel, add all ht ingredients including yoghurt except fried garlic, mix thoroughly, marinate for at least 1 hr in the refrigerator.
2 Mount the marinated prawn in a skewer and cook in an oven (250* C) or tandoor or sigadi, take out when it is done and of brown color, add whisked egg and fried garlic and cook in the same manner for a while.
3 Serve hot with coriander chutney, onions etc
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EGG - PRAWNS (IN SOUTH INDIAN STYLE)
EGG - PRAWNS (IN SOUTH INDIAN STYLE)
INGREDIENTS
½ kg prawn,
1 fresh coconut, ½ cup coconut milk
1 large onion, 4-6 garlic flakes (finely chopped)
1x 2” ginger, (finely sliced)
2 tsp black pepper powder
1 tsp turmeric, red chilly, dahlia powder
2 bay leaves, 6-8 curry leaves
¼ cup tomato puree
½ tsp black mustard seed, ½ tsp fenugreek seed
1 tsp chickpea flour or corn flour
6 boiled eggs
¼ cup oil
PREPARATION
Peel the coconut, make it in two equal parts, Grate the half coconut, grind with coconut milk and make a smooth paste, grate the other half too and keep aside
METHOD
1 Heat the oil in a kadahi, add bay leaves, curry leaves, fenugreek seed and garlic and sauté it, add onion and fry it, add the sliced ginger in to it and cook for a while.
2 Now add red chilly powder, turmeric powder, dhania powder, cook for 2 minutes, add tomato puree, cook for few minutes, and add boiled water to make thick gravy, cook for a while.
3 Add prawns and simmer it, add black pepper powder, stir it thoroughly, take out small part of the gravy and mix with the remaining grated coconut and chick pea flour or corn flour, grind and make paste of it, pour the same paste to the gravy again and cook till it is done
4 Shell the eggs, cut into halves length wise, take the coconut sauce from the liquidizer, add to the kadahi, and combine well by stirring gently.
5 Arrange the eggs in a serving dish pour the prawn curry over it and serve hot.
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INGREDIENTS
½ kg prawn,
1 fresh coconut, ½ cup coconut milk
1 large onion, 4-6 garlic flakes (finely chopped)
1x 2” ginger, (finely sliced)
2 tsp black pepper powder
1 tsp turmeric, red chilly, dahlia powder
2 bay leaves, 6-8 curry leaves
¼ cup tomato puree
½ tsp black mustard seed, ½ tsp fenugreek seed
1 tsp chickpea flour or corn flour
6 boiled eggs
¼ cup oil
PREPARATION
Peel the coconut, make it in two equal parts, Grate the half coconut, grind with coconut milk and make a smooth paste, grate the other half too and keep aside
METHOD
1 Heat the oil in a kadahi, add bay leaves, curry leaves, fenugreek seed and garlic and sauté it, add onion and fry it, add the sliced ginger in to it and cook for a while.
2 Now add red chilly powder, turmeric powder, dhania powder, cook for 2 minutes, add tomato puree, cook for few minutes, and add boiled water to make thick gravy, cook for a while.
3 Add prawns and simmer it, add black pepper powder, stir it thoroughly, take out small part of the gravy and mix with the remaining grated coconut and chick pea flour or corn flour, grind and make paste of it, pour the same paste to the gravy again and cook till it is done
4 Shell the eggs, cut into halves length wise, take the coconut sauce from the liquidizer, add to the kadahi, and combine well by stirring gently.
5 Arrange the eggs in a serving dish pour the prawn curry over it and serve hot.
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Sunday, September 20, 2009
ABOUT PRAWNS - SHAHI PRWAN CURRY
ABOUT PRAWNS
I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn.
In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn.
Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn.
There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night.
The Bengalis in India are simply crazy for the prawn and so the population from all over the country.
The prawn can be eaten as a snacks as well as full meal.
Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace.
Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder.
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Here is a LAZIZ dish of prawn
SHAHI PRWAN CURRY
(PRWAN IN MUGHALI STYLE)
INGREDINTS
½ kg medium size prawn
¼ cup onion paste
1 tsp garlic paste, 1 tsp ginger paste
¼ cup red chilly paste
¼ cup yoghurt, ¼ cup tomato puree
½ tsp black pepper, dhania powder
½ tsp turmeric, red chilly powder2 tsp lemon juice
2 tsp fresh cream
¼ cup mustard oil (Preferred) or any other veg oil
Salt to taste
2 tsp badam (Almond) paste
2 tsp kaju (Cashew Nut) paste
A bunch of coriander leaves
METHOD
1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder.
2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside.
3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes
4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consistency, finally add badam and kaju paste, cook for few minutes, remove from the heat and add fresh cream to finish the dish.
5 Garnish with coriander leaves and serve hot with steamed rice.
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Lalit Niranjan
21/09/2009
I do not think that any recipe book is complete without the preparation of prawn now days, therefore it is also essential to know about prawn.
In 302 B.C. Aristotle, the famous Greek philosopher wrote about the enjoyment he received after eating the prawn.
Prince Henry, the famous 15th Century Navigator, liked the prawn so much that he named the country Cameron after the Portuguese word of prawn.
There are approximately 350 breeds of prawns found world wide, the prawn fishing is done at night.
The Bengalis in India are simply crazy for the prawn and so the population from all over the country.
The prawn can be eaten as a snacks as well as full meal.
Try the prawn head stock which has unique and completely different more characteristic flavors for the base of the glace.
Prawn can be cooked in different style and with different ingredients, you prepare in any kind with any recipe, it is the beauty of the Prawn is that always taste wonder.
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Here is a LAZIZ dish of prawn
SHAHI PRWAN CURRY
(PRWAN IN MUGHALI STYLE)
INGREDINTS
½ kg medium size prawn
¼ cup onion paste
1 tsp garlic paste, 1 tsp ginger paste
¼ cup red chilly paste
¼ cup yoghurt, ¼ cup tomato puree
½ tsp black pepper, dhania powder
½ tsp turmeric, red chilly powder2 tsp lemon juice
2 tsp fresh cream
¼ cup mustard oil (Preferred) or any other veg oil
Salt to taste
2 tsp badam (Almond) paste
2 tsp kaju (Cashew Nut) paste
A bunch of coriander leaves
METHOD
1 Wash the prawn, take out the veins and marinate for ½ hr with lemon juice, salt, turmeric, red chilly, and black pepper powder.
2 Heat oil in a kadahi, deep fry the prawn, remove and keep aside.
3 Now add tomato puree and onion paste to the oil and cook for some time, add ginger, garlic paste, dhania powder and cook for few minutes
4 Add yoghurt and red chilly paste and cook till oil separates, add a little water and let it boil, add prawns and cook till it is done till the gravy is of desired consistency, finally add badam and kaju paste, cook for few minutes, remove from the heat and add fresh cream to finish the dish.
5 Garnish with coriander leaves and serve hot with steamed rice.
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Lalit Niranjan
21/09/2009
VEGIE GARLIC CHICKEN
VEGIE GARLIC CHICKEN
INGREDIENTS
¾ kg chicken
12-15 garlic flakes finely chopped
8-10 green chilies finely chopped
1”x4 pieces of ginger finely chopped
2 tsp black pepper
To marinate
1 tsp Soya sauce, 2-3 tsp vinegar
¼ cup refined oil, ½ tsp ajinomotto salt
Salt to taste
VEGITABLES
¼ cup beans finely cut into pieces
¼ cup carrot finely cut into pieces
1 red shimala mirch (Capsicum), thinly sliced 2 spring onions
2-3 tsp corn flour dissolves in water to make thick gravy
PREPARATION AND METHOD
1 Marinate the chicken with Soya sauce vinegar, ajinomotto and salt for 45 minutes
2 Heat little oil and sauté the vegetables, remove and keep aside
3 Now sauté the garlic, add the chicken and cook till it is tender. Add black pepper, green chilies and ginger, cook for a while, add all the vegetables and cook till it is finally done, add ajinomotto salt and the batter, in which the chicken was marinated, add corn flour solution to it to make thick gravy and cook for few minutes.
4 Serve hot with fried rice.
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INGREDIENTS
¾ kg chicken
12-15 garlic flakes finely chopped
8-10 green chilies finely chopped
1”x4 pieces of ginger finely chopped
2 tsp black pepper
To marinate
1 tsp Soya sauce, 2-3 tsp vinegar
¼ cup refined oil, ½ tsp ajinomotto salt
Salt to taste
VEGITABLES
¼ cup beans finely cut into pieces
¼ cup carrot finely cut into pieces
1 red shimala mirch (Capsicum), thinly sliced 2 spring onions
2-3 tsp corn flour dissolves in water to make thick gravy
PREPARATION AND METHOD
1 Marinate the chicken with Soya sauce vinegar, ajinomotto and salt for 45 minutes
2 Heat little oil and sauté the vegetables, remove and keep aside
3 Now sauté the garlic, add the chicken and cook till it is tender. Add black pepper, green chilies and ginger, cook for a while, add all the vegetables and cook till it is finally done, add ajinomotto salt and the batter, in which the chicken was marinated, add corn flour solution to it to make thick gravy and cook for few minutes.
4 Serve hot with fried rice.
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21/09/2009
TANDOORI CHICKEN
TANDOORI CHICKEN
AMRITSARI (PUNAJABI) STYLE
INGREDIENTS
1 full chicken
For the masala
4 cloves, half a nutmeg, 1” 1 cinnamon sticks
A pinch of dry ginger, 4 pods cardamom
1 tsp cumin seed, ½ tsp carom seed
1 tsp coriander seed
½ tsp black pepper powder, ½ tsp fenugreek seeds
A pinch of red chilly powder
1 tsp garlic paste, 1 tsp papaya paste
1 tsp dengi mirch, 2 drops vinegar
1 tbsp yoghurt, 1 tsp oil, salt to taste
METHOD
1 Grind cloves, cinnamon, cumin seeds, dry ginger, coriander seed, fenugreek seed, carom seed and black pepper together to a fine powder.
2 Now add salt, red chilly powder, dengi mirch, oil, yoghurt, garlic paste, ginger paste, vinegar, papaya paste, and mix well to make a smooth paste.
3 Now clean the chicken, and cut into large pieces, coat the chicken with this masala.
4 Mount the chicken in a skewer, and place it in the Tandoor, keep inside of the tandoor for 2-3 minutes till half done, take it out.
5 Now brush the chicken with oil and cook on a grill till it is done.
6 Sprinkle chat masala, lemon juice on top, garnish with onion and coriander leaves, Serve hot.
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21/09/2009
AMRITSARI (PUNAJABI) STYLE
INGREDIENTS
1 full chicken
For the masala
4 cloves, half a nutmeg, 1” 1 cinnamon sticks
A pinch of dry ginger, 4 pods cardamom
1 tsp cumin seed, ½ tsp carom seed
1 tsp coriander seed
½ tsp black pepper powder, ½ tsp fenugreek seeds
A pinch of red chilly powder
1 tsp garlic paste, 1 tsp papaya paste
1 tsp dengi mirch, 2 drops vinegar
1 tbsp yoghurt, 1 tsp oil, salt to taste
METHOD
1 Grind cloves, cinnamon, cumin seeds, dry ginger, coriander seed, fenugreek seed, carom seed and black pepper together to a fine powder.
2 Now add salt, red chilly powder, dengi mirch, oil, yoghurt, garlic paste, ginger paste, vinegar, papaya paste, and mix well to make a smooth paste.
3 Now clean the chicken, and cut into large pieces, coat the chicken with this masala.
4 Mount the chicken in a skewer, and place it in the Tandoor, keep inside of the tandoor for 2-3 minutes till half done, take it out.
5 Now brush the chicken with oil and cook on a grill till it is done.
6 Sprinkle chat masala, lemon juice on top, garnish with onion and coriander leaves, Serve hot.
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21/09/2009
TANDOOR BUTTER CHICKEN
TANDOOR BUTTER CHICKEN
INGREDIENTS
1 kg chicken
2 tsp ginger paste, 2 tsp garlic paste
2 tsp red chilies powder, 1 tsp black pepper, 1 tsp turmeric powder
1 tsp jeera powder
6-8 pieces finely chopped ginger
1 cup tomato purees (Home Made)
½ cup beaten curd, ½ cup butter
¼ cup fresh cream, 2 tbsp lemon juice
½ cup cooking oil
PREPARATION
Marinate the chicken with 1 tsp lemon juice, garlic, ginger paste and black pepper for 45 minutes.
METHOD
1 Tandoor the marinated chicken in an oven or desi Tandoor for better result
2 Heat oil in a kadahi, sauté cumin seed powder, add remaining garlic and ginger paste and fry it, now add tomato puree, red chilly powder and cook for a while till tomato is done.
3 Now add beaten curd and cook till it is half done, now add chicken let it be cooked on low flame till the chicken is soft, add butter and cook for a few minutes.
4 Remove it from the pan, add fresh cream and garnish with coriander leaves.
Serve hot with salad and chutney.
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21/09/2009
INGREDIENTS
1 kg chicken
2 tsp ginger paste, 2 tsp garlic paste
2 tsp red chilies powder, 1 tsp black pepper, 1 tsp turmeric powder
1 tsp jeera powder
6-8 pieces finely chopped ginger
1 cup tomato purees (Home Made)
½ cup beaten curd, ½ cup butter
¼ cup fresh cream, 2 tbsp lemon juice
½ cup cooking oil
PREPARATION
Marinate the chicken with 1 tsp lemon juice, garlic, ginger paste and black pepper for 45 minutes.
METHOD
1 Tandoor the marinated chicken in an oven or desi Tandoor for better result
2 Heat oil in a kadahi, sauté cumin seed powder, add remaining garlic and ginger paste and fry it, now add tomato puree, red chilly powder and cook for a while till tomato is done.
3 Now add beaten curd and cook till it is half done, now add chicken let it be cooked on low flame till the chicken is soft, add butter and cook for a few minutes.
4 Remove it from the pan, add fresh cream and garnish with coriander leaves.
Serve hot with salad and chutney.
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21/09/2009
SPICY CHICKEN CURRY RICE
SPICY CHICKEN CURRY RICE
INGREDIENTS
¾ kg chicken
1 onion finely chopped
¼ cup tomato puree
6-8 garlic flakes finely chopped
6-8 green chilies finely chopped
1”x4-5 piece ginger finely chopped
6-8 whole red chilies, 6-8 green chilly
6-8 garlic flakes, 1 tsp dhania powder
1 tsp dengi (kashmiri) mirch
2 tbsp lemon juice, ½ cup curd
1 tsp black pepper, 2-3 bay leaves
½ cup cooking oil/desi ghee
Salt to taste
PREPARATION
Marinate the chicken for 45 minutes with curd, lemon juice, black pepper and salt.
Make smooth paste of all the ingredients except onion and tomato puree, half of the garlic flakes and dengi mirch, keep the paste aside.
METHOD
1 Heat the cooking oil or ghee in a pan, add bay leaves and chopped garlic, let it splutter, Now add onion and cook for a while till it is tender add the paste, cook on slow flame till the masala is done.
2 Add marinated chicken, cook till the color of the chicken has changed, add tomato puree, dengi mirch and cook till the chicken have been done and the gravy is of desired consistency. It is recommended to keep the gravy not too thick as the recipes served with plain rice gives a wonderful taste.
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21/09/2009
INGREDIENTS
¾ kg chicken
1 onion finely chopped
¼ cup tomato puree
6-8 garlic flakes finely chopped
6-8 green chilies finely chopped
1”x4-5 piece ginger finely chopped
6-8 whole red chilies, 6-8 green chilly
6-8 garlic flakes, 1 tsp dhania powder
1 tsp dengi (kashmiri) mirch
2 tbsp lemon juice, ½ cup curd
1 tsp black pepper, 2-3 bay leaves
½ cup cooking oil/desi ghee
Salt to taste
PREPARATION
Marinate the chicken for 45 minutes with curd, lemon juice, black pepper and salt.
Make smooth paste of all the ingredients except onion and tomato puree, half of the garlic flakes and dengi mirch, keep the paste aside.
METHOD
1 Heat the cooking oil or ghee in a pan, add bay leaves and chopped garlic, let it splutter, Now add onion and cook for a while till it is tender add the paste, cook on slow flame till the masala is done.
2 Add marinated chicken, cook till the color of the chicken has changed, add tomato puree, dengi mirch and cook till the chicken have been done and the gravy is of desired consistency. It is recommended to keep the gravy not too thick as the recipes served with plain rice gives a wonderful taste.
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21/09/2009
PEPPER CHICKEN
PEPPER CHICKEN
INGREDIENTS
½ kg Chicken
6 tsp crushed pepper corns
2 Onions finely chopped
2 Tomato finely chopped
2 tsp lemon juice
½ turmeric powders
3-4 flakes of garlic finely chopped
2-3 Cloves, 2 Bay leaves
1 Cinnamon stick,
2 Cardamom (optional)
1 tsp Ginger garlic paste,
4-6 Green chilly
Salt to taste
¼ cup Oil
METHOD
1 Heat the oil and sauté the onions, when they are tender add the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix well. Add little water till the onions and tomato cook well.
2 Add chicken and water, cook for some time and then add crushed pepper and salt.
3 Stir it well and cook till the chicken is cooked, finally add green chilly and cook till the gravy is of desired consistency
4 Serve hot
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21/09/2009
INGREDIENTS
½ kg Chicken
6 tsp crushed pepper corns
2 Onions finely chopped
2 Tomato finely chopped
2 tsp lemon juice
½ turmeric powders
3-4 flakes of garlic finely chopped
2-3 Cloves, 2 Bay leaves
1 Cinnamon stick,
2 Cardamom (optional)
1 tsp Ginger garlic paste,
4-6 Green chilly
Salt to taste
¼ cup Oil
METHOD
1 Heat the oil and sauté the onions, when they are tender add the ginger garlic paste, garlic flakes, tomato, turmeric powder and mix well. Add little water till the onions and tomato cook well.
2 Add chicken and water, cook for some time and then add crushed pepper and salt.
3 Stir it well and cook till the chicken is cooked, finally add green chilly and cook till the gravy is of desired consistency
4 Serve hot
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21/09/2009
MUSHROOM EGG CURRY
MUSHROOM EGG CURRY
INGREDIENTS
1 dozen eggs
½ cup tomato puree
¼ cup beaten curd
1 medium size onion,
1 tbsp red chilly paste
3-4 garlic flakes,
½ tsp garam masala powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp black pepper,
1 tsp red chilly powder
¼ cup fresh cream
¼ cup oil, 2 tbsp butter/desi ghee
METHOD
1 Boil the eggs in water with salt. Peel the skin, heat some oil in a pan, deep fry the eggs, remove it from pan, let it cool, now make silt on eggs with a sharp knife and keep aside
2 Cut the mushroom in to half, shallow fry in the same oil and keep aside,
3 Now add some more oil if needed, put garlic flakes and sauté it, add tomato purr and onion paste, and cook till the oil separate. Now add beaten curd, red chilies paste, ginger/garlic paste and cook for a while, add dhania powder, black pepper, and garam masala and cook for 2-3 minutes on slow flame.
4 Add some water and bring it to boil, add fried eggs and mushroom, cook on simmer till the gravy is of desired consistency, now add fresh cream and cook for 2 minutes. Cashew nut paste can also be added to make mughali and shahi dish.
5 Serve hot with Nan, or roti, and salad.
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21/09/2009
INGREDIENTS
1 dozen eggs
½ cup tomato puree
¼ cup beaten curd
1 medium size onion,
1 tbsp red chilly paste
3-4 garlic flakes,
½ tsp garam masala powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp black pepper,
1 tsp red chilly powder
¼ cup fresh cream
¼ cup oil, 2 tbsp butter/desi ghee
METHOD
1 Boil the eggs in water with salt. Peel the skin, heat some oil in a pan, deep fry the eggs, remove it from pan, let it cool, now make silt on eggs with a sharp knife and keep aside
2 Cut the mushroom in to half, shallow fry in the same oil and keep aside,
3 Now add some more oil if needed, put garlic flakes and sauté it, add tomato purr and onion paste, and cook till the oil separate. Now add beaten curd, red chilies paste, ginger/garlic paste and cook for a while, add dhania powder, black pepper, and garam masala and cook for 2-3 minutes on slow flame.
4 Add some water and bring it to boil, add fried eggs and mushroom, cook on simmer till the gravy is of desired consistency, now add fresh cream and cook for 2 minutes. Cashew nut paste can also be added to make mughali and shahi dish.
5 Serve hot with Nan, or roti, and salad.
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21/09/2009
MUSHROOM MURGH MAKHANI
MUSHROOM MURGH MAKHANI
(In Indianite Italian Style)
INGREDIANTS
250 gm mushrooms
½ kg chicken, 1 cup tomato purée, 1 onion sliced thinly
1 tbsp garlic/ginger paste, 2 tbsp red chili paste
1 tsp roasted dhania powder
1” long 7-8 piece ginger thinly sliced
4-6 garlic flakes
2 tsp hot red chili sauce
1 tsp tomato ketchup
½ cup grated cheese, ½ cup macaroni
½ cup cooking oil, 1 cup butter
A bunch of coriander leaves finely chopped
PREPARATION
Boil the macaroni and keep aside. Cut the chicken into small pieces, melt the butter and rub on chicken, keep aside for 20 minutes.
Wash and cut the mushroom in equal size and sauté it in a pan, keep aside.
METHOD
1 Now heat the butter with 2 tsp cooking oil, add the chicken and let it be cocked on simmer for 10-15 minutes.
2 In another pan, heat remaining butter with 2 tsp oil, add garlic flakes finely chopped and sauté it, add onion and cook till golden brown, now add tomato purée and cook till oil start separating.
3 Add red chili paste, dhania powder ginger, and salt to taste, cook till it is done, and add some water if required.
4 Add chicken, mushroom and sauces, cook on simmer till the gravy is thick and chicken is finally done
5 Garnish with green coriander leaves and macaroni, serve hot with Nan, roti or parantha.
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21/09/2009
(In Indianite Italian Style)
INGREDIANTS
250 gm mushrooms
½ kg chicken, 1 cup tomato purée, 1 onion sliced thinly
1 tbsp garlic/ginger paste, 2 tbsp red chili paste
1 tsp roasted dhania powder
1” long 7-8 piece ginger thinly sliced
4-6 garlic flakes
2 tsp hot red chili sauce
1 tsp tomato ketchup
½ cup grated cheese, ½ cup macaroni
½ cup cooking oil, 1 cup butter
A bunch of coriander leaves finely chopped
PREPARATION
Boil the macaroni and keep aside. Cut the chicken into small pieces, melt the butter and rub on chicken, keep aside for 20 minutes.
Wash and cut the mushroom in equal size and sauté it in a pan, keep aside.
METHOD
1 Now heat the butter with 2 tsp cooking oil, add the chicken and let it be cocked on simmer for 10-15 minutes.
2 In another pan, heat remaining butter with 2 tsp oil, add garlic flakes finely chopped and sauté it, add onion and cook till golden brown, now add tomato purée and cook till oil start separating.
3 Add red chili paste, dhania powder ginger, and salt to taste, cook till it is done, and add some water if required.
4 Add chicken, mushroom and sauces, cook on simmer till the gravy is thick and chicken is finally done
5 Garnish with green coriander leaves and macaroni, serve hot with Nan, roti or parantha.
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21/09/2009
Introduction
With India becoming Global, the food culture in India especially in urban India has changed a lot, making ways for different kind of food from all over the world, such as Chinese, Italian Mexican, Thai and other Countries as well.
This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
This book is an attempt to bring all kind of FLAVOURS and AROMA of all such food into your kitchen with easily available ingredients and step by step simple instruction.
MURGH HANDI LAZZIZ (LUKHNAWI STYLE)
MURGH HANDI LAZZIZ (LUKHNAWI STYLE)
INGREDIENTS
¾ kg bone less chicken
2-3 medium size onions finely chopped
8-10 garlic flakes, 1”x2 pc ginger
6-8 whole red chilies, 6-8 black pepper corn
2 tsp red chilly powder, 1 tsp turmeric powder
1 tsp whole dhania seed, 1 tsp zeera (cumin) seed
1 tsp each of garlic/ginger paste
2 tsp black pepper
¼ cup curd
3 tbsp desi ghee or ½ cup cooking oil
PREPARATION & METHOD
1 Wash the chicken, make cut with small knife and marinate for 45 minutes with surd, red chilly powder, black pepper and garlic/ginger paste.
2 Heat oil in a pan, deep fry the onions, remove and keep aside.
3 Mix ginger, garlic, whole red chilies, dhania seed, and cumin seed together, grind and make smooth paste of it.
heat oil or desi ghee in a Handi, sauté the chicken, add the paste and cook for some time on slow flame, now add the marinated mixture and cook till the gravy is towards thick, add the fried onions and cook till is finally done.
Keep the gravy thick or of desired consistency.
4 Serve hot with Roti, Nan, Paratha or Rice.
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21/09/2009
INGREDIENTS
¾ kg bone less chicken
2-3 medium size onions finely chopped
8-10 garlic flakes, 1”x2 pc ginger
6-8 whole red chilies, 6-8 black pepper corn
2 tsp red chilly powder, 1 tsp turmeric powder
1 tsp whole dhania seed, 1 tsp zeera (cumin) seed
1 tsp each of garlic/ginger paste
2 tsp black pepper
¼ cup curd
3 tbsp desi ghee or ½ cup cooking oil
PREPARATION & METHOD
1 Wash the chicken, make cut with small knife and marinate for 45 minutes with surd, red chilly powder, black pepper and garlic/ginger paste.
2 Heat oil in a pan, deep fry the onions, remove and keep aside.
3 Mix ginger, garlic, whole red chilies, dhania seed, and cumin seed together, grind and make smooth paste of it.
heat oil or desi ghee in a Handi, sauté the chicken, add the paste and cook for some time on slow flame, now add the marinated mixture and cook till the gravy is towards thick, add the fried onions and cook till is finally done.
Keep the gravy thick or of desired consistency.
4 Serve hot with Roti, Nan, Paratha or Rice.
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Lalit Niranjan
21/09/2009
MURGH BADAMI
MURGH BADAMI
(PUNJABI STYLE)
INGREDIENTS
¾ kg chicken cut into pieces
50 gm badam (Almonds)
¼ cup milk
1 tsp saffron, ½ nutmeg
2 onion slice finely
1 tsp cumin seed and turmeric powder
1 tsp black pepper
¼ cup oil, 2 tbsp desi ghee
Salt to taste.
PREPARATION
Keep badam in hot water for some time, peel the skin, and make a smooth paste with some of the milk. Now mix the saffron with remaining milk and add to the paste.
METHOD
1 Heat oil in a pan, deep fry onions, remove and keep aside on tissue paper to absorb the extra oil.
2 Now heat the ghee in a pan add chicken and cook on slow flame till the color is of the chicken has changed and it is light brown, add remaining masalas and cook till oil separates, add badam paste and simmer till the gravy is of desired thickness
3 Garnish with the fried onion, serve hot with Nan, or Roti.
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Lalit Niranjan
21/09/2009
(PUNJABI STYLE)
INGREDIENTS
¾ kg chicken cut into pieces
50 gm badam (Almonds)
¼ cup milk
1 tsp saffron, ½ nutmeg
2 onion slice finely
1 tsp cumin seed and turmeric powder
1 tsp black pepper
¼ cup oil, 2 tbsp desi ghee
Salt to taste.
PREPARATION
Keep badam in hot water for some time, peel the skin, and make a smooth paste with some of the milk. Now mix the saffron with remaining milk and add to the paste.
METHOD
1 Heat oil in a pan, deep fry onions, remove and keep aside on tissue paper to absorb the extra oil.
2 Now heat the ghee in a pan add chicken and cook on slow flame till the color is of the chicken has changed and it is light brown, add remaining masalas and cook till oil separates, add badam paste and simmer till the gravy is of desired thickness
3 Garnish with the fried onion, serve hot with Nan, or Roti.
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Lalit Niranjan
21/09/2009
MURGH MAKHANI (PUNJABI STYLE)
MURGH MAKHANI (PUNJABI STYLE)
INGREDIENTS
½ kg chicken
½ cup tomato puree
2 onions finely chopped
1 tsp garlic paste, 1 tsp ginger paste
2 tbsp red chilies paste, 2-3 bay leaves
1”x1 long cinnamon stick
8-10 black pepper corns
1 tsp red chilly powder
½ cup oil, ½ cup butter
TO GARNISH
A bunch of coriander leaves,
½”x 6-8 pieces long ginger thinly diced
PREPARATION
Heat some oil in a pan; cook chicken till it is tender, keep aside.
Roast bay leaves, pepper corn, cinnamon stick in pan, now
Grind onions, bay leaves, ginger/garlic paste, and roasted masala to make a smooth paste
METHOD
1 Now heat the oil, add grinded paste and cook for some time till oil start separating, add tomato puree and cook for a while.
2 Add chicken and cook on slow flame for some time till chicken is done, and gravy is thick, add butter, cook for 2-3 minutes.
3 Garnish with coriander leaves and ginger, serve hot with Nan, or Roti.
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Lalit Niranjan
21/09/2009
INGREDIENTS
½ kg chicken
½ cup tomato puree
2 onions finely chopped
1 tsp garlic paste, 1 tsp ginger paste
2 tbsp red chilies paste, 2-3 bay leaves
1”x1 long cinnamon stick
8-10 black pepper corns
1 tsp red chilly powder
½ cup oil, ½ cup butter
TO GARNISH
A bunch of coriander leaves,
½”x 6-8 pieces long ginger thinly diced
PREPARATION
Heat some oil in a pan; cook chicken till it is tender, keep aside.
Roast bay leaves, pepper corn, cinnamon stick in pan, now
Grind onions, bay leaves, ginger/garlic paste, and roasted masala to make a smooth paste
METHOD
1 Now heat the oil, add grinded paste and cook for some time till oil start separating, add tomato puree and cook for a while.
2 Add chicken and cook on slow flame for some time till chicken is done, and gravy is thick, add butter, cook for 2-3 minutes.
3 Garnish with coriander leaves and ginger, serve hot with Nan, or Roti.
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Lalit Niranjan
21/09/2009
DHANIA CHICKEN
DHANIA CHICKEN
INGREDIENTS
½ kg chicken
4tsp whole dhania roasted seeds
8-10 garlic cloves
½ cup bitten curd
¼ cup butter
4-6 green cardamoms
4 cloves
4-6 green chilies
1 tsp whole toasted cumin seed
1” long cinnamon stick
2 bunch of coriander leaves finely chopped
METHOD
1 Mix coriander leaves, garlic flakes, and green chilies together, grind and make thick paste, mix this into curd and salt to taste, keep aside.
2 Add chicken to the mixture and marinate for 45 minutes.
3 Heat butter, add cloves, cinnamon, cumin and coriander seeds, sauté, add chicken and cook on simmer till the chicken is done and gravy is thick in consistency.
4 Serve hot with Nan, roti and paratha as desired.
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Lalit Niranjan
21/09/2009
INGREDIENTS
½ kg chicken
4tsp whole dhania roasted seeds
8-10 garlic cloves
½ cup bitten curd
¼ cup butter
4-6 green cardamoms
4 cloves
4-6 green chilies
1 tsp whole toasted cumin seed
1” long cinnamon stick
2 bunch of coriander leaves finely chopped
METHOD
1 Mix coriander leaves, garlic flakes, and green chilies together, grind and make thick paste, mix this into curd and salt to taste, keep aside.
2 Add chicken to the mixture and marinate for 45 minutes.
3 Heat butter, add cloves, cinnamon, cumin and coriander seeds, sauté, add chicken and cook on simmer till the chicken is done and gravy is thick in consistency.
4 Serve hot with Nan, roti and paratha as desired.
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Lalit Niranjan
21/09/2009
CHILLI CHICKEN
CHILLI CHICKEN
INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
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Lalit Niranjan
21/09/2009
INGREDIENTS
1 whole chicken (Boneless cut into small cubes)
1 tbsp tomato sauce,
1 tbsp chili sauce,
2 tbsp Soya sauce,
2 tbsp vinegar
6 green chilies
4 big onions (chopped),
1 tbsp corn flour,
2 eggs, ¼ cup cooking oil
1 tsp ajinamoto salt, Salt to taste
METHOD & PREPARATION
1 Wash the chicken, marinate for 1 hr with Soya sauce, vinegar, tomato sauce, chili sauce and salt, beaten the eggs ½ tbsp corn flour.
2 Heat oil in a pan and fry the chicken pieces. Remove and Keep aside, fry the green chilies and chopped onion till light brown, pour the excess liquid stored earlier. Stir continuously.
3 Now add the chicken pieces, the rest of the sauces and a pinch of salt. Mix the ½ tablespoon corn flour with a little of water and add to the pan. Mix the ajinamoto salt, cook till the gravy is of desired consistency
4 Serve hot with steamed rice.
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Lalit Niranjan
21/09/2009
CHICKEN – MUSHROOM (IN WHITE SAUCE
CHICKEN – MUSHROOM (IN WHITE SAUCE)
INGREDIENTS
½ kg boneless chicken
1 cup butter
250 gm mushroom cut in two equal part
2-3 tsp maida
2 tbsp lemon juice
2 tsp black pepper
1 tsp papparica powder
¼ cup oil
¼ - ½ cup milk
A bunch of coriander leaves finely chopped.
Salt to taste
PREPARATION
Wash the chicken make cut with a sharp knife, rub lemon juice, black pepper and salt, marinate for 3-4 hrs.
White Sauce: To prepare white sauce, heat butter with 1 tsp oil, fry the maida, add milk, stir continuously and cook till the gravy of the white sauce is thick.
METHOD
1 Heat oil in a pan, sauté marinated chicken on slow flame till light golden brown, remove and keep aside.
2 Sauté the mushroom in the pan and keep aside.
3 Now heat the pan, add white sauce, add mushroom and chicken and cook for some time till the chicken and mushroom is tender and soft, consistency of the gravy is achieved.
4 Garnish with coriander leaves and serve hot with Nan, Parantha or Roti.
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Lalit Niranjan
21/09/2009
INGREDIENTS
½ kg boneless chicken
1 cup butter
250 gm mushroom cut in two equal part
2-3 tsp maida
2 tbsp lemon juice
2 tsp black pepper
1 tsp papparica powder
¼ cup oil
¼ - ½ cup milk
A bunch of coriander leaves finely chopped.
Salt to taste
PREPARATION
Wash the chicken make cut with a sharp knife, rub lemon juice, black pepper and salt, marinate for 3-4 hrs.
White Sauce: To prepare white sauce, heat butter with 1 tsp oil, fry the maida, add milk, stir continuously and cook till the gravy of the white sauce is thick.
METHOD
1 Heat oil in a pan, sauté marinated chicken on slow flame till light golden brown, remove and keep aside.
2 Sauté the mushroom in the pan and keep aside.
3 Now heat the pan, add white sauce, add mushroom and chicken and cook for some time till the chicken and mushroom is tender and soft, consistency of the gravy is achieved.
4 Garnish with coriander leaves and serve hot with Nan, Parantha or Roti.
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Lalit Niranjan
21/09/2009
CHICKEN KORAMA
INGREDIENTS
½ kg chicken
¾ cup beaten curd ,
½ cup onions {grinded}
2tbsp ginger/garlic paste, 2tbsp red chilies paste
2tbsp cooking oil/desi ghee:
FOR GARAM MASALA
(Crush the following masala Together)
1tsp black pepper:
1tsp green cardamom, 1tsp black cardamom
½ tsp cinnamon, 1tsp cumin seed
A pinch of mace {javitri}, Salt to taste
FOR MARINARTION
Crushed garam masala
Ginger/garlic paste
Lemon juice
FOR GARNISHING: coriander leaf (finely chopped), fresh cream, {optional: cash nut, almonds thinly sliced}
METHOD
1 Make small pieces and marinate the chicken with garam masala, ginger/garlic paste, and lemon juice for 3 to 4 hrs
2 Heat oil in a pan and deep fry onion till deep brown, remove and keep a side
Now cook the marinated chicken till it get tender and softens. Add a little bit of water as required
3 Add all the masala, garam masala and fried onion and cook for some time till the oil separate.
4 Now add beaten curd and cook on sim burner till this is completely cocked. Keep the gravy thick.
5 Garnish with coriander leaf and fresh cream, serve hot with Roti, Nan, parantha.
copy right reserved
Lalit Niranjan
21/09/2009
INGREDIENTS
½ kg chicken
¾ cup beaten curd ,
½ cup onions {grinded}
2tbsp ginger/garlic paste, 2tbsp red chilies paste
2tbsp cooking oil/desi ghee:
FOR GARAM MASALA
(Crush the following masala Together)
1tsp black pepper:
1tsp green cardamom, 1tsp black cardamom
½ tsp cinnamon, 1tsp cumin seed
A pinch of mace {javitri}, Salt to taste
FOR MARINARTION
Crushed garam masala
Ginger/garlic paste
Lemon juice
FOR GARNISHING: coriander leaf (finely chopped), fresh cream, {optional: cash nut, almonds thinly sliced}
METHOD
1 Make small pieces and marinate the chicken with garam masala, ginger/garlic paste, and lemon juice for 3 to 4 hrs
2 Heat oil in a pan and deep fry onion till deep brown, remove and keep a side
Now cook the marinated chicken till it get tender and softens. Add a little bit of water as required
3 Add all the masala, garam masala and fried onion and cook for some time till the oil separate.
4 Now add beaten curd and cook on sim burner till this is completely cocked. Keep the gravy thick.
5 Garnish with coriander leaf and fresh cream, serve hot with Roti, Nan, parantha.
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Lalit Niranjan
21/09/2009
BHUNNA CHICKEN
BHUNNA CHICKEN
INGREDIENTS
½ kg boneless chicken
1 medium size onion, 4-6 garlic flakes
2 tomatoes finely chopped
1 tsp turmeric powder, 2 tbsp red chilly powder
½ tsp cinnamon powder, 1 tsp dhania powder
1 tsp pepper corn powder, 2 tsp chat masala
½ tsp cardamom powder, 3-4 cloves
1 tbsp ginger paste
¼ cup beaten curd
2 tsp lemon juice
¼ cup desi ghee
A bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Cut the bone less chicken into 1/2”x1/2” cubes, marinate for 2-3 hrs with curd, turmeric powder, 1 tbsp red chilly powder, black pepper powder and salt. Take out the chicken and keep the gravy masala aside.
2 Tandoor the chicken in an oven or micro wave till light brown, remove and keep aside
3 Heat desi ghee in a pan or kadahi, add garlic flakes and sauté it, add onion and deep fry it, add tomato and cook for some time, remove from the heat and allow to cool.
4 Add ginger paste and gravy masala of the marinated chicken to mixture prepared in SL 2 and grind it to make thick paste.
5 Put this paste in the pan and re heat the pan, add tandoored chicken, all the remaining masala and cook on simmer till the chicken is done and the gravy is thick.
6 Pour lemon juice and garnish with Coriander leaves, serve hot.
NOTE: Half of the coriander leaves may be added at the time of cooking in stage 5 to make it more delicious.
copy right reserved
Lalit Niranjan
21/09/2009
INGREDIENTS
½ kg boneless chicken
1 medium size onion, 4-6 garlic flakes
2 tomatoes finely chopped
1 tsp turmeric powder, 2 tbsp red chilly powder
½ tsp cinnamon powder, 1 tsp dhania powder
1 tsp pepper corn powder, 2 tsp chat masala
½ tsp cardamom powder, 3-4 cloves
1 tbsp ginger paste
¼ cup beaten curd
2 tsp lemon juice
¼ cup desi ghee
A bunch of coriander leaves finely chopped
Salt to taste
METHOD
1 Cut the bone less chicken into 1/2”x1/2” cubes, marinate for 2-3 hrs with curd, turmeric powder, 1 tbsp red chilly powder, black pepper powder and salt. Take out the chicken and keep the gravy masala aside.
2 Tandoor the chicken in an oven or micro wave till light brown, remove and keep aside
3 Heat desi ghee in a pan or kadahi, add garlic flakes and sauté it, add onion and deep fry it, add tomato and cook for some time, remove from the heat and allow to cool.
4 Add ginger paste and gravy masala of the marinated chicken to mixture prepared in SL 2 and grind it to make thick paste.
5 Put this paste in the pan and re heat the pan, add tandoored chicken, all the remaining masala and cook on simmer till the chicken is done and the gravy is thick.
6 Pour lemon juice and garnish with Coriander leaves, serve hot.
NOTE: Half of the coriander leaves may be added at the time of cooking in stage 5 to make it more delicious.
copy right reserved
Lalit Niranjan
21/09/2009
Saturday, September 19, 2009
MURGH MUSSALAM (MUGHALAI)
MURGH MUSSALAM (MUGHALAI)
This recipe is a very old traditional Mughali dish, very rich with high calorie value. In Mughal Durbar it was known as one of the SHAHI DISH, cooked with the heart, lot of labor and patience, a must try dish for every one who love to cook and have the fine taste for the delicious food
INGREDIENTS
4 whole dressed chickens
8-10 garlic flakes finely chopped
¼ cup ginger finely sliced
1 cup beaten curd,
1 cup tomato puree
6-8 onions finely sliced
3-4 tbsp desi ghee, ½ cup butter
¼ cup red chilly paste, 1 tsp turmeric powder
6-8 green cardamom pods, 2 black cardamom pods
2 tsp dhania powder, 2 tsp black pepper
1” 2 piece cinnamon, 4-6 cloves,
3-4 bay leaves, 6-8 badam (Almond)
¼ cup raisin, ¼ cup cashew nut paste
2 tsp home made garam masala
2-3 tsp sugar or honey,
4 tbsp lemon juice
6 boiled eggs
Salt to taste
FOR GARNISHING
½ cup coriander leaves finely chopped
2 onions finely sliced
2-3 tomatoes finely sliced length wise
4-6 green chilly silted
PREPARATION
Wash the chicken make long cut with a sharp knife on the body of the chicken, rub lemon juices, black pepper and salt, add beaten curd to the chicken and marinate for 1 hr for broiler chicken and 3-4 hrs for desi chicken. After marinating take out the chicken and keep aside the remaining curd to be used latter.
METHOD
1 Heat desi ghee or oil, sauté and fry the marinated chicken till golden brown, remove it and keep aside.
2 Now in the same pan, sauté the garlic flakes, add bay leaves and onions and fry till golden brown, add the remaining curd and cook for some time on low flame.
3 Add tomato puree, red chilly paste and cook for few minutes, now add dhania powder, cinnamon stick, ginger, black and green cardamom, cook on low flame till the oil start separating. Remove the pan from the flame and let it cool
4 Grind this mixture to make a fine paste and again put this mixture into the pan and cook till the color is reddish brown, add the butter and fresh cream, cook for a while and then remove this mixture from the pan and allow this to cool, add cashew nut and raisins to this mixture for filling the chicken,
5 First fill the half of the lower part of the chicken with this mixture, put one boiled egg per chicken and again add the mixture to fill it completely, tie the chicken with string tightly to prevent the masala from bowing out of the chicken. Repeat the process with all the chickens.
6 Take out big kadahi or patila, put all the chicken or partly as per the capacity of the kadahi, add the remaining mixture and cook for at least 45 minutes for broiler and to one hr for desi chicken on low flame, in the process of cooking turn the chicken in between to prevent it from over cooking or get it burned.
7 Garnish with coriander leaves, finely diced onions, tomato and green chilly
Serve hot with Nan, Roti or Parantha.
This recipe is a very old traditional Mughali dish, very rich with high calorie value. In Mughal Durbar it was known as one of the SHAHI DISH, cooked with the heart, lot of labor and patience, a must try dish for every one who love to cook and have the fine taste for the delicious food
INGREDIENTS
4 whole dressed chickens
8-10 garlic flakes finely chopped
¼ cup ginger finely sliced
1 cup beaten curd,
1 cup tomato puree
6-8 onions finely sliced
3-4 tbsp desi ghee, ½ cup butter
¼ cup red chilly paste, 1 tsp turmeric powder
6-8 green cardamom pods, 2 black cardamom pods
2 tsp dhania powder, 2 tsp black pepper
1” 2 piece cinnamon, 4-6 cloves,
3-4 bay leaves, 6-8 badam (Almond)
¼ cup raisin, ¼ cup cashew nut paste
2 tsp home made garam masala
2-3 tsp sugar or honey,
4 tbsp lemon juice
6 boiled eggs
Salt to taste
FOR GARNISHING
½ cup coriander leaves finely chopped
2 onions finely sliced
2-3 tomatoes finely sliced length wise
4-6 green chilly silted
PREPARATION
Wash the chicken make long cut with a sharp knife on the body of the chicken, rub lemon juices, black pepper and salt, add beaten curd to the chicken and marinate for 1 hr for broiler chicken and 3-4 hrs for desi chicken. After marinating take out the chicken and keep aside the remaining curd to be used latter.
METHOD
1 Heat desi ghee or oil, sauté and fry the marinated chicken till golden brown, remove it and keep aside.
2 Now in the same pan, sauté the garlic flakes, add bay leaves and onions and fry till golden brown, add the remaining curd and cook for some time on low flame.
3 Add tomato puree, red chilly paste and cook for few minutes, now add dhania powder, cinnamon stick, ginger, black and green cardamom, cook on low flame till the oil start separating. Remove the pan from the flame and let it cool
4 Grind this mixture to make a fine paste and again put this mixture into the pan and cook till the color is reddish brown, add the butter and fresh cream, cook for a while and then remove this mixture from the pan and allow this to cool, add cashew nut and raisins to this mixture for filling the chicken,
5 First fill the half of the lower part of the chicken with this mixture, put one boiled egg per chicken and again add the mixture to fill it completely, tie the chicken with string tightly to prevent the masala from bowing out of the chicken. Repeat the process with all the chickens.
6 Take out big kadahi or patila, put all the chicken or partly as per the capacity of the kadahi, add the remaining mixture and cook for at least 45 minutes for broiler and to one hr for desi chicken on low flame, in the process of cooking turn the chicken in between to prevent it from over cooking or get it burned.
7 Garnish with coriander leaves, finely diced onions, tomato and green chilly
Serve hot with Nan, Roti or Parantha.
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