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
------------------------------------------------------------------------Copy right reserved
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
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