BESAN LADOO
Besan Ladoo Ingredients:
4 cups Besan (a bit thicker than ordinary),
2 cups Sugar (powdered),
20-25 nos. Almonds (Badam) (chopped),
1 cup Ghee,
1 tsp Cardamom powder.
Method:
Heat the ghee in a pan. Add besan part by part and mix it well. Keep on low flame. Keep stirring to avoid burning. When the aroma comes, remove from heat and cool. Add the powdered sugar to it and mix well. Add the almonds and shape the mixture into balls. Enjoy your Besan Ladoo. Hope you love this Indian recipe.
COCONUT LADOO
Coconut Laddoo Ingredients:
1 can condensed milk,
2 cups of dessicated coconut,
1 tablespoon sugar.
Method:
Mix the condensed milk and the coconut in a bowl. Add the sugar and stir on a low flame for about 4 minutes.Set aside till the mixture has slightly cooled down. Shape into laddoos(small round balls). Roll each laddoo in a little dessicated coconut. Store in airtight jars. Enjoy your Coconut Laddoo. Hope you love this Indian recipe.
MALAI LADOO
Malai Ladoo Ingredients:
1/2 cup condensed milk,2
250 gms. paneer (cottage cheese),
2-3 drops kewra essence,
1/4 tsp. yellow colour.
Method:
Mash paneer. Add condensed milk and cook on slow flame, stirring continously. Cook till thick and sides leave. Add essence and remove from flame. Mix well. Pour on plate. Cool. Make ladoos. Sprinkle powdered elaichi and decorate. Enjoy your Malai Ladoo. Hope you love this Indian recipe.
MOTICHOOR LADOO
Motichoor Ladoo Ingredients:
For boondi:
2 1/2 cups gram flour (not superfine variety),
500 ml. milk,
1/2 tsp. cardamom powder,
3 cups ghee for deep frying,
a fineholed shallow strainer spoon.
For syrup:
2 1/2 cups sugar,
3 1/2 cups water,
2 tbsp. milk,
few drops saffron (kesri) colour.
Method:
For syrup:
Put sugar and water in a vessel and boil. When sugar dissolves, add milk. Boil for 5 minutes till scum forms on top. Strain and return to fire. Add colour and boil till sticky but no thread has formed. Add cardamom powder and mix. Keep aside.
For boondi:
Mix flour and milk to a smooth batter. Heat ghee in a heavy frying pan. Hold strainer on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee. Stir with another strainer and remove when light golden. Keep aside. Repeat for remaining batter. Immerse boondi in syrup. Drain any excess syrup. Spread in a large plate. Sprinkle few tsp. hot water over it. Cover and keep for 5 minutes. Shape in laddoos with moist palms. Cool and keep open to dry, before storing in containers. Enjoy your Motichoor Ladoo. Hope you love this Indian recipe.
RAVA (SEMOLINA) LADOO
Rava (Semolina) Ladoo Ingredients:
1 cup rava (cream of rice),
3/4 cup sugar,
2 tbsp. ghee (melted butter),
1/4 cup milk.
Method:
Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously. When the rava turns light brown add the sugar. Stir for 3-4 minutes. Keep aside cool for some time.
Add cardamom powder, coconut flakes and saffron. Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos. Enjoy your Rava (Semolina) Ladoo. Hope you love this Indian recipe.
Sunday, February 10, 2008
INDIAN LADOO
EGG
EGG MASALA
Egg Masala Ingredients:
5 hard boil eggs,
2 finely chopped onions,
1 tbs ginger,
3 tomatoes (chopped),
1/4 tsp pepper (crushed),
1 tbs coriander (ground),
1/2 tsp garam masala,
1/2 tsp chili powder,
1 stick cinnamon,
1 bay leaf,
2 ground cashew nuts,
3 tbs oil,
salt to taste,
1 tsp limejuice.
Method:
Take pan and pour oil to it. Now fry ginger, garlic, bay leaf, cinnamon and onions till onion turns golden brown. Now pour other ingredients including coriander powder, ground cashew nuts, tomatoes, red chilli powder and coriander powder and fry it further for 5 minutes. Pour 2/3 cup of water to it and bring it to boil. Add the eggs to it now and leave it for 5-10 minutes at simmer. Indian egg masala is ready. Sprinkle pepper powder, garam masala and lime juice on top of it. Garnish with chopped coriander leaves and serve hot.
EGG PAKORA
Egg Pakora Ingredients :
Hardboiled eggs: 6 ,
Besan: 1 cup ,
Water: 1/4 cup,
Red chilli powder: 2 tsp,
Cumin seeds:1 tsp,
Hing(asoefetida): A pinch,
Salt to taste,
Oil for deep frying.
Method:
Make a minute slit on each one of the egg. This is to avoid the oil from spurting when the egg is deep fried. Make a thick batter with the water, flour, red chilli powder, cumin, hing and salt. Coat each egg with this batter and deep cook. Keep the pan roofed when the egg is being fried. Serve up with tomato ketchup.
EGG MANCHURIAN
Egg Manchurian Ingredients:
4 hard-boiled eggs, shelled,
1 tbsp soy sauce (as per your taste),
2 tbsp butter,
2 sprig of spring onion, chopped finely,
3 cloves,
salt as per taste .
Method:
Heat a pan. Melt butter in it. Add Soy sauce and cloves. Add eggs and let it cook for 5-7 minutes, turning them slowly all the time. When brown in colour, remove them. Slice them in a plate. Garnish with spring onion. Enjoy your Egg Manchurian. Hope you love this Indian recipe.
EGGS IN COCONUT MILK
Eggs in Coconut Milk Ingredients:
6 hard-boiled eggs,
1 clove garlic, minced,
1 small onion, sliced,
1 tablespoon oil,
1/2 teaspoon salt,
pepper to taste,
1 tablespoon curry powder,
1 cup coconut milk,
1 small sweet pepper.
Method:
Peel the hard-boiled eggs and cut into quarters. Fry onion and garlic in oil until golden. Add the curry powder, salt, and peppers. Mix well and gradually add the coconut milk and then the chopped sweet peppers. Cook until it thickens. Remove from heat and add the cooked eggs.
Enjoy your Eggs in Coconut Milk. Hope you love this Indian recipe.
STUFFED EGGS
Stuffed Eggs Ingredients:
4 hard-boiled eggs,
1/4 cup grated cheese,
1/2 cup meat (cooked and minced),
1 onion, chopped finely,
2 tbsp sour cream,
1 tbsp tomato sauce,
2 green chillies, chopped finely,
1/4 cup bread crumbs,
1 tbsp butter,
salt to taste,
2 tbsp corrinader leaves, chopped finely.
Method:
Peel the eggs. Halve the eggs (lengthwise). Remove the yolks in a vessel. Mix cheese, green chillies, onion, meat, salt, coriander leaves, salt, tomato sauce, sour cream. Grease the baking dish with the butter. Stuff the egg whites with the mixture and place it on baking dish. Garnish the stuffed egg with bread crumbs. Place the dish in pre-heated moderated oven for 7 minutes or till golden brown on top. Serve hot. Enjoy your Stuffed Eggs. Hope you love this Indian recipe.
PRAWNS RECIPES
TANDOORI PRAWNS
Tandoori Prawn Ingredients:
Prawn tails (with shells) 1 kg,
Lemon juice 2 tbsp,
Ginger-garlic paste 2 tbsp,
Salt to taste,
Ajwain 5 gms,
Red chilli powder 7 gms,
Garam masala 3 gms,
Turmeric 1/2 tsp,
Yoghurt 200 gms.
Method:
Shell the prawns. Devein them. Wash carefully and make sure there are no veins left over. Pat dry.Marinate with lemon juice, salt and ginger-garlic paste. Leave for 15 minutes.Make a mixture in yoghurt with ajwain, ginger-garlic paste, garam masala, red chilli powder and haldi. Squeeze prawns and an-hour. Arrange on skewers, cook in moderate tandoor or oven for 5 minutes. Take it out. Apply oil evenly four times on all sides. Cook for another 4 minutes. Serve with lemon wedge, a slice of tomato and cucumber.
PRAWN MALAIKARI
Prawn Malaikari Ingredients:
Prawn / Shrimp 1 lbs,
Cup Coconut Milk 1 cup,
Medium Size Onion 1 nos,
Ginger Paste 1 tbsp,
Slitted Green Chili 4,
Red Chili Powder 1 tsp,
Bay Leaf 2 nos,
Sugar 2 tsp,
Turmeric powder 1/2tsp,
Whole Cardamom 2 nos,
Cinnamon 1/2 ",
Whole Cloves 4 nos,
Cooking Oil 50 gms,
Salt to taste.
Method:
Wash and dive in the prawns. Rub some turmeric powder and add salt and turmeric on the prawns and keep aside. Chop the onions. Crush cardamom, cinnamon and cloves in a mortar and pestle. Heat oil and fry onions to a light brown. Add the garlic
and ginger paste, bay leaf, red chilli powder and fry for about 5 - 7 minutes. Add the prawns and fry along with the spices for a few minutes. Add coconut milk, sugar, salt and the ground spices (cardamom, cinnamon and cloves). Cover the vessel and simmer in medium heat for about 10 minutes. Add green chillies. Close the cover for another 10 minutes. Serve hot with rice.
PRAWNS KOLIWADA
Prawns Koliwada Ingredients:
400 grams Prawns, shelled and deveined,
2 teaspoons Red Chilli(Kashmiri) powder,
1 teaspoon Garlic paste,
1 teaspoon Ginger paste ,
1/2 teaspoon Thymol Seeds(Ajwain) ,
1 teaspoon Garam Masala(Hot Spice Mix),
1 Tablespoon Lemon Juice,
1 Tablespoon Plain Flour,
Salt to taste and a pinch of Orange-red color,
Oil to deep fry,
Onion slices and Lemon wedges to garnish.
Methods:
Wash the shelled and deveined prawns well. In a bowl, mix the prawns with the rest of the ingredients till the prawns are well-coated with the spices. Marinate for about 3 hours. Heat the oil till it is very hot and deep fry the prawns on medium heat till they are crisp. Garnish with onion slices and lemon wedges. Serve hot with Green Chutney.
PRAWN PATIA
Prawn Patia Ingredients:
250gm large prawns,
2 large tomatoes, chopped,
2 medium onions, chopped,
3 fat cloves of garlic, chopped,
Half tsp turmeric,
1 tsp coriander powder,
1 tsp cumin powder,
Half tsp chilli powder (more if you can handle it),
Half a cup of fresh coriander, chopped fine,
1 tbsp vinegar,
1 tsp sugar,
2 tbsp oil ,
Salt to taste.
Method:
Heat the oil and when hot, fry the onions until translucent. Add the garlic and continue to fry until pale brown.Add all the spices, the vinegar, the tomatoes and fry until the pungent smell goes and the onions start disintegrating. You may need to keep adding a little add hot water to the pan to prevent the spices from sticking to the bottom and burning.Add about half a cup of water to the mixture, stir in the coriander and simmer for about 15 minutes until the oil reappears through little pores in the mixture.Now add in the prawns and salt to taste. Give them a good stir to ensure they are well coated and remove from the flame. This dish should not have too much gravy.
MANGALOREAN PRAWN CURRY
Mangalorean Prawn Curry Ingredients:
500 grams fresh headless Prawns shelled, deveined and cleaned,
2 Tablespoons Coconut Oil ,
1 teaspoon Asafoetida powder,
Salt to taste.
Grind to a fine paste:
1 medium Coconut grated,
8 dry Red Chillies, roasted in Coconut Oil,
1 Tablespoon Tamarind paste,
Water as required.
Method:
Combine the ground paste,prawns,asafoetida powder and salt in a heavy-bottomed pan. Add water (to make a gravy of thinner consistency if desired) and mix well. Bring to a boil on medium heat. Mix in the coconut oil and keep on low heat for about 15 minutes or till the prawns are cooked and the gravy is thick. Serve hot with plain boiled rice.
Saturday, February 9, 2008
PANEER
KADHAI PANEER
Kadhai Paneer Ingredients:
250 gms Cottage Cheese (Paneer),
3 Capsicum (Shimla Mirch) ,
4 Onion (Pyaj) ,
4 Tomato (Tamatar) ,
1 " long piece Ginger (Adrak) ,
1 tsp Red Chili Powder (Lal Mirchi) ,
2 Bay Leaf (Tej Patta) ,
4 Cloves (Lavang) ,
1 piece Cinnamon (Tuj/Dalchini) ,
Little Orange Color,
4 tblsp Clarified Butter (Ghee).
Method:
Cut cottage cheese, capsicum in long pieces. Grind onion, tomato, ginger, salt, red chili powder and orange color. Mince cloves and cinnamom. Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add paneer and capsicum pieces. Cook on low flame. When the capsicum are done put off the flame. Take off the fire and serve hot. Serve with nan or aranthas.
PALAK PANEER
Palak Paneer Ingredients:
2 (5 ounce) bags baby spinach,
4 tablespoons ghee or vegetable oil ,
1 large onion ,
1 1/2 teaspoon garlic and ginger paste,
1 green chili, seeded ,
3 tablespoons water ,
1 tablespoon coriander ,
1/2 teaspoon garam masala,
1/2 teaspoon salt to taste,
8 ounces paneer cheese, cut into cubes ,
1/4 cup heavy cream 1 tomato, chopped and seeded, OPTIONAL.
Method:
Cut spinach into shreds and cook in 3 Tbsp. water until tender; remove from heat. In a large skillet melt ghee or vegetable oil on medium high heat. Add enough paneercubes to the hot skillet just to make a single layer in the pan. You do not want to overcrowd the pan. Fry until golden brown on all sides. This will take around 4 or 5 minutes.Remove the paneer and add more to the pan until you have all the cubes fried golden brown. You may want to add more ghee or vegetable oil if necessary. Once all fried, just set aside until you need to add them back to the pan later. Saute onion, garlic ginger paste, and green chili in ghee or vegetable oil, stirring frequentlyjust until the onion gets soft and turns translucent. Add coriander, garam masala, and salt, mixing well and cooking briefly. Reduce heat. Next add the cooked shredded spinach back to the pan. This would be the time to add the chopped and seeded tomato if you want. Add the garam masala and heavy cream to the pan. Add salt to taste. The browned paneer cubes go in next. Be careful when stirring these you don't want tobreak up the pieces. Stir the mixture over low heat until all heated throughout. Mayneed to add more salt to taste.
CHILLI PANEER
Chilli Paneer Ingredients:
200 gms Cottage cheese (paneer) ,
4 tbsps Cornflour ,
2 tbsps + to deep fry Oil ,
2 Onions ,
3-4 cloves Garlic ,
3-4 Green chilli ,
1 large Capsicum ,
1/2 cup Vegetable stock,
Salt to taste,
1/2 tsp White pepper powder ,
2 tbsps Soy sauce ,
1/4 tsp Ajinomoto,
1 tbsp Chilli sauce.
Method:
Drain paneer well and cut into diamond shaped medium sized pieces. Heat sufficient oil in a wok, roll the paneer pieces in cornflour and deep fry on medium heat until the edges start to turn brown. Remove, drain and keep aside. Blend remaining cornflour (nearly 1 tablespoon) in quarter cup of water and keep aside. Peel onion and cut into thick slices. Peel and crush garlic. Wash, remove stem and slice green chillies. Wash, halve, deseed and cut capsicum into thick strips. Heat two-tablespoons oil in a wok, add crushed garlic and stir-fry for a minute. Add sliced green chillies, onion and capsicum. Sauté for a couple of minutes. Add fried paneer and stir in the vegetable stock. Add salt, pepper powder, soy sauce, chilli sauce, Ajinomoto and stir well. Stir in the blended cornflour and cook on high heat, stirring and tossing until the sauce thickens to coat the paneer and the vegetables. Serve immediately.
PANEER BUTTER MASALA
Paneer Butter Masala Ingredients:
20 cubes Paneer,
1/2 kg Tomatoes (for puree),
3 to 4 tsp Ginger-Garlic paste ,
1/2 bunch Coriander Leaves,
2 tsp Dhaniya Powder ,
7 medium size Onions ,
1 tsp Garam Masala ,
2 tsp Chilli powder,
1/2 cup Cream,
1 tsp Red Colour Powder,
3 to 4 tsp Ghee Oil ,
Salt to taste.
Method:
Saute paneer in ghee till golden brown and immediately dip the cubes in hot water so that they'll be soft. saute onions in oil until they turn golden brown and add the chilli powder, garam masala and ginger garlic paste. Add dhaniya powder in the gravy 2 times in the ratio 1:1. Now add the tomato puree to the gravy and allow it to boil. Now add the paneer cubes to the masala, sprinkle the food colour and allow it to boil for 5 more mins. Add the coriander leaves after switching the gas and decorate it with fresh cream.
ACHARI PANEER
Achari Paneer Ingredients:
250gms Paneer / Cottage Cheese,
2tsp Oil,
1tsp Mustard Seeds,
1tsp Methi Seeds,
1tsp Jeera,
1tsp Kalonji /Onion Seeds,
1tsp Turmeric Powder,
1tbsp Maida,
1 Cup Curds,
1tsp Saunf / Aniseed,
2 Onions, Chopped,
2tbsp Coriander Leaves, Chopped.
Method:
Mix Madia and Curds and keep aside. Heat Oil, add Saunf, Mustard Seeds, Methi Seeds, Jeera and Kalonji.When they start spluttering add Onions and stir. Add the Maida mixture and mix well. Let it cook for 2 to 3 minutes. Keep stirring.Add Turmeric and Salt. Now, add Paneer and mix well. Serve garnished with Coriander Leaves.
MATAR PANEER
Matar Paneer Ingredients:
1 onion, chopped,
1 " piece of ginger, juliend,
4 tbsp oil,
1 tsp red chilli powder,
paneer,
1 tbsp dhaniya(coriander)powder,
1/4 tsp turmeric powder,
3 tomatoes, finely chopped,
green chillies,slit and cut into 2" pieces,
1 tsp salt,
2 tbsp curd,
3 cups green peas,
1/2 garam masala powder.
Method:
Grind onion and ginger to paste. Heat oil in a pan. When hot, put in the pieces of paneer in a single layer and fry until light pink from all sides. Remove . Put green chillies and onion paste. Fry until brown and the raw aroma is gone. Add the coriander and turmeric and fry, stirring, for another minute. Now add red chilli powder and saute. Add tomato puree. Stir and fry for another 3 to 4 minutes or until the tomatoe turn brown . Now add curd and 1 1/2 cup water.
PARATHAS
PANEER PARATHA (1)
Paneer Paratha Ingredients:
2 cups chapati atta (wheat flour),
1 cup fresh homemade paneer, crumbled,
1 1/2 tbsp coriander leaves,
chopped3 green chillies, minced,
1/2 tsp jeera (cumin) seeds, crushed,
1 tsp red chilli powder,
1/4 tsp amchoor (Mango powder),
A pinch of turmeric powder,
Salt to taste,
1/2 a stick of butterGhee(clarified butter) for greasing the parathas.
Method:
Combine together the paneer, green chillies,chilli powder, amchoor, turmeric, jeera,coriander leaves and salt to taste. Set aside. Knead a smooth dough with the wheat flour,melted butter, some hot water and salt to taste. Make small rounds of the dough. Flatten each round, place some stuffing inthe center and wrap the dough around thestuffing to seal it completely. With a rolling pin, roll the stuffed roundinto a flat circle (like a tortilla). Repeat for the rest of the dough. Heat a tava (flat griddle) and fry the parathason both sides by smearing a little ghee on them.
METHI PARATHA
Methi Paratha Ingredients:
1 big bunch of methi leaves cleaned washed and finely chopped,
3 cups of wheat flour,
2 tsp chili powder,
1 tsp Temeric powder,
1 tsp garam masala powder,
1 tsp each of ginger and garlic paste,
2 tbsp sour curds,
1 tbsp oil ,
Salt to taste.
Method:
Mix all the above ingredients together and make into a dough ball. Rest for about 1 hour. Roll out into parathas (like Chapathis but bit thicker than that). Fry with a little oil on a tava or griddle. Serve with a dollop of home made ghee or pickle or curds.
MOOLI KA PARATHA
Mooli Paratha Ingredients:
For Stuffing:
3 Mooli (Radish),
Salt To Taste,
1/2 tsp Red chilli powder,
1/2 tsp Corainder powder,
2 Green chillies, chopped finely,
2 tbsp Corainder leaves.
For dough:
2 cups Wheat flour.
Salt To taste,
Water As needed,
Oil for frying muli paranthas.
Methods:
Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside. Peel and grate the radish. Squeeze and drain all the water. Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha. Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha. Serve the mooli paratha hot with raita or curry.
PANEER PARATHA (2)
Paneeer Paratha Ingredients:
Wheat Flour 2 cups,
Paneer 1 cup,
Potato(boiled,peeled & mashed) 1/2 cup,
Ghee 2 tbsp,
Salt 3/4 tsp,
Oil 2 tbsp,
Bread 2 slices,
Saunf 1/2 tsp,
Kuskus 1 tsp,
Coriander leaves 1 tbsp,
Onion 1,
Green chilli 2,
Tomatoes 1,
Turmeric powder 1/4 tsp,
Chilli powder 1/2 tsp,
Garam masala powder 1/4 tsp.
Method:
Make dough by mixing wheat flour, 1/4 teaspoon salt, ghee and a little water. Make a smooth dough and keep aside. Chop onion, green chillies, coriander leaves and tomatoes finely. Mash the paneer, potato and bread well with the hand. Heat oil in a pan, add the saunf and kuskus. When it splutters add the onion , green chilli and ginger. Fry till onion gets soft. Add tomatoes and fry till it becomes dry. Add the paneer and all the other ingredients. Mix Well , and when cold make 12 balls. Make 12 large balls with the dough and flatten the ball in the hand. Keep a filling in it and cover with the dough on all sides. Flatten and roll out gently into parathas. Shallow fry on either side with ghee.
ALOO KA PARATHA
Aloo Paratha Ingredients:
For Filling:
Potato - 3,
musturd seeds - 1tsp,
cumin seeds - 1 tsp,
oil - 1 tsp,
redchilli pdr - 1/4 tsp,
asafoetida - a pinch,
salt to taste.
For Dough
Wheat flour - 3 cups,
water - enought to knead,
salt - 2 pinches.
To make Paratha
Ghee/oil,
extra flour.
Method:
Pressure cook the potato adding salt. mash them well. In a pan add oil. Add musturd seeds, cumin seeds, red chillipdr, asafoetida. When it pops add the potato and mix well. When it cools down make small balls of the potatoes. Mix salt to the flour. Add warm water and knead well and keep it closed . Let it sit for an hour. Make lemon sized balls of the dough. Divide it into small balls and spread it with roller pin into 2 small circles. Put the potato over one and close it with the other. Close the sides and make it into big circles using roller. Use extra flour to coat on both sides so that it does not stick on the working area. Repeat this process with rest of the dough and potatoes.Heat a tawa. Put the paratha and spread ghee or oil. Turn and do it to the other side and let it cook till light brown on both sides.
LACHHA PARATHA
Lachha Pratha Ingredients:
2 Cups whole wheat flour,
1 Cup ghee or clarified butter,
Salt to taste.
Method:
Combine flour and salt. Make soft dough using water and leave aside. Combine 1 tbsp of flour with 3 tbsp of ghee and leave aside. Take the dough and divide it into equal-sized balls. Now again divide each ball into two. Roll out each portion into a long, finger shaped noodle. Give the first portion a spiral shape. Apply little flour on a rolling surface and gently roll out the spiral into a circle of about five inch diameter. Smear the top with the flour-ghee mixture. Repeat the procedure for the next portion and put it over the first circle. Place a flat pan on medium flame. Place the paratha on the pan. Fry and flip after 30 seconds. Apply little ghee on the surface and flip again. Apply ghee on exposed side and fry the paratha till crispy and golden brown. Lachcha Paratha is ready.
MINTY CORN & VEGETABLE PARATHA
Minty Corn & Vegetable Paratha Ingredients:
For stuffing:
1 big potato, boiled & roughly mashed,
1/2 cup cabbage, finely chopped,
1 cup fresh corn,
2 tsps lemon juice,
2 tsps oil,
1/2 tsp. sugar,
1/3 tsp. garam masala powder,
3/4 tsps green chili paste,
2 tsp. coriander leaves, chopped,
1/2 tsp. cumin seeds,
1/2 to 3/4 tsp. salt.
Method:
Sprinkle 2 pinches of salt over cabbage and leave for 10-12 minutes. Squeeze the waterfrom the cabbage with hands and keep aside. Boil the corn till tender and crush coarsely.Heat the oil in a pan and add cumin seeds. When they splutter, add cabbage, coarselymashed & boiled potatoes, crushed corn, lemon juice, sugar, coriander leaves, greenchili, garam masala and salt. Mix well and remove from fire, keep aside.
For mint sauce:
1/2 cup mint leaves,
3 springs of curry leaves,
3/4 tsp. lemon juice,
2 green chilies,
salt to taste.
Method:
Make paste of the above ingredients meant for the sauce in a mixer by adding water, as required.
For Dough:
1 cup all-purpose flour (maida),
1 cup whole meal flour,
2 tsps melted gheeoil for cooking.
Method:
Mix the flours, mint sauce, ghee; make soft dough for chapattis with water and keep asidefor 1/2 an hour. Make very thin rounds and cook on griddle applying oil on both sides, tilllittle brown spots appear on the surface.Put about 2 tsp of the stuffing in the center of the parathas. Fold just like dosa and presswell. Cook again applying oil, as required.
GOBI PARATHA
Gobi Paratha Ingredients:
1 cup of grated gobi(cauliflower),
3 cups of wheat flour for paratha,
4 green chillies,
2 spoons butter,
1 spoon salt,
coriander leaves.
Method:
Cut the chillies into very small pieces.Take wheat flour in a vessel, add grated gobi, cut chillies,butter,coriander leaves and salt.Mix all this with warm water , in such a way that you must be able to make paratha/roti withthe dough.Take small pieces of dough and press it with roti maker into round paratha.Place the non-stick tawa on the stove . After heating, place the paratha on it and add1spoon of oil on either sides of paratha.Keep it on the tawa until it becomes brown on both sides by repeatedly changing thesides.Serve this hot with some pickle.
CABBAGE PARATHA
Cabbage Paratha Ingredients:
1/4 cabbage,
salt,
3-4 cups wheat flour,
any garam masala 1 tsp.,
ghee,
green chillies,
coriander leaves.
Method:
Shred the cabbage (with sharp knife,) finely.Put it in a large bowl, sprinkle some salt over it and keep aside.Chop chillies and coriander leaves very fine and add to cabbage.Put garam masala, wheat flour, add little water and knead well. (Try to use less water, ascabbage will leave some juice.) you can add more flour if necessary. Heat tava, roll out paratha of kneaded flour, use ghee for roasting. Roast well.
Friday, February 8, 2008
DUM ALOO
DUM ALOO RECIPE
DUM ALOO INGREDIENTS:
900gms Baby Potatoes (Aloo),
33/4th cups water,
Salt To Taste,
Ghee or oil for deep-frying,
1 cup ghee,
1 large Onion (finely chopped),
4 tbsp tomato puree,
140 ml curd,
4 tbsp hot water,
1 green pepper (seeds removed and sliced),
1tsp garam masala powderSpices4 cloves 4 bay leaves 6 black peppercorns 4 green cardamoms 1 brown cardamom 1piece cinnamon stick.
Paste
1 large onion (chopped),
12 flakes garlic,
2 tbsp ginger,
6black peppercorns ,
1 tsp poppy seeds ,
1 tbsp coriander seeds,
1 tsp cumin seeds,
2 dry red chilies,
1 tsp turmeric powder,
A pinch of ground mace,
A pinch of ground nutmeg.
Method:
Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours. Dry the potatoes on a cloth and heat the ghee or oil. Deep fry the potatoes until golden brown. Drain and set aside. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Cook for 10 minutes. Stir in the tomato puree, curd and salt. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
TIL MIL ALOO DUM
Til Mil Aloo Dum Ingredients:
2 tbsp oil,
1 tomato - cut into 8 pieces,
2 tbsp dried kasoori methi (fenugreek leaves),
2 tsp sesame seeds (til) - dry roasted, to garnish.
Grind Together With A Few Tbsp Of Water (Masala)
2 onions - roughly chopped,
2 flakes garlic,
2 tsp sesame seeds,
1 tsp cumin seeds (jeera),
1 tsp ground coriander (dhania powder),
1 tsp red chilli powder,
1/2 tsp turmeric (haldi),
salt to taste.
Method:
To prepare the masala, grind onion, garlic, sesame seeds, cumin seeds, coriander powder, red chilli powder, haldi and salt with a little water to a fine paste in a coffee or spice grinder. Heat 2 tbsp oil in a pan or a wok. Fry the boiled peeled baby potatoes. Cook until potatoes turn light brown. Keep aside. Heat 2 tbsp oil in a pan. Reduce heat. Add the masala and fry for about 2 minutes, stirring continuously. Add tomato pieces, fried potatoes and kasoori methi. Stir fry for 4-5 minutes on low heat. Serve sprinkled with roasted sesame seeds.
KASHMIRI DUM ALOO
Kashmiri Dum Aloo Ingredients:
Small potatoes 1/2 kg,
Coriander seeds 1 tbsp.,
Cardamoms (brown)4,
Cloves4-5,
Black pepper7-8,
Cinnamon 1 small piece,
Caraway seeds 1/4 tsp.,
Cardamom (green) 2,
Asafoetida a pinch,
Bay Leaves 4-5,
Ginger garlic paste 1 tsp.,
Turmeric Powder 1/2 tsp.,
Chilli powder 1 tsp.,
Medium size onion (grated) 1,
Fine yogurt (curd) 2 cup,
Milk 1/2 cup,
Ghee/oil 4 tbsp.,
Salt to taste.
Method:
Take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder. Peel off the potatoes and prick it. Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Set aside. Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil. Add the garam masala prepared in step1 to this mixture and heat for 2-3 minutes. Add turmeric powder, chilli powder and salt. Fry it about a minute. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it. If you find the gravy too thick, you can add some water. Finally add pricked fried potaoes to the gravy and pressure cook it. Switch off the gas after 4-5 minutes (before first whistle).
Decorate it with green coriander leaves and serve hot.
DAHI ALOO DUM
Dahi Aloo Dum Ingredients:
Potato – 3pcs medium size boiled,
Yogurt - 7tsp,
Onion – 1pcs medium size chopped,
Coriander Powder – 1tsp,
Cumin Powder – 1tsp,
Garam masala powder – 1 /4th tsp,
Cloves – 3pcs,
Garlic – 1tsp (Paste),
Ginger – 1/2tsp (Paste),
Green chili – 2pcs chopped,
Turmeric Powder – 1 /4th tsp,
Tomato – 1/4th cup chopped or paste,
Black Pepper – 1 /4th tsp,
Oil – 2tsp,
Bay leaf – 1pcs,
Cumin seeds – 1/4th tsp,
Salt to taste.
Method:
Fry potatoes pieces in 1 /2tsp oil till golden brown. Heat oil in a pan. Add cumin, bay leaf, cloves, chili. When it’ll splutter add Onion and fry it till golden brown. Add masala (Cumin powder, coriander powder, garam masala powder, turmeric powder, black pepper powder, ginger, garlic paste, salt) and fry it proper. Put tomato and fry it for 2 minutes on medium flame, add potato, yogurt (DAHI) and mix well. Add 1/2cup of water and boil it for 2-3 minutes on medium flame. Serve hot with Roti, paratha and rice.
ALOO DUM METHI CURRY
Aloo Dum Methi Curry Ingredients:
1 Bunch Methi/fenugreek leaves,
500 gms Baby Potatoes Boiled,
5 Green chilies,
1 Medium Onion,
2 cloves,
1/2 inch Cinnamon,
2 Strands Coriander leaves,
1 tsp Jeera seeds,
1 inch Ginger,
1 Cup Whole Milk,
2 Strands Coriander leaves,
1 Tbsp Kassuri Methi,
1 tbsp Butter,
1 Medium Potato Boiled.
Method:
Peel the boiled potatoes and keep it aside. Grind together Onion+ cloves+ cinnamon+ ginger+ jeera seeds + coriander leaves+ green chillies into a smooth paste using minimum water. Also grind 1 boiled potato into a smooth paste and keep it aside.
Fry the above masala paste in butter until the raw smell disappears.
Now add about 1/4 cup water and boiled baby potatoes and chopped methi to the above and cook until all the methi leaves are nicely wilted. Then add potato paste.
To the above add 1 cup of milk + Kassuri Methi and cook on a low flame for about 8 mins with stirring here are there.
Serve hot with roti's/ Chapathi's/Naan .
KABAB RECIPES
SEEKH KABAB RECIPE
Seekh Kabab Ingredients:Well Ground Lamb - 900 gms,
Finely Chopped onions - 1 cup
Minced Garlic - 1/4 cup
Finely Chopped Ginger - 1 inch
Ground Cumin Powder - 1 tablespoon
Ground Coriander - 1 tablespoon
Ground Cloves - 1/2 teaspoon
Ground Cinnamon - 1 teaspoon
Ground Lal Mirch Powder - 1 teaspoon
Lime Juice - 1 tablespoon
Salt - 1-1/2 teaspoon
Bamboo Skewers (water soaked): 10
Method:
Mix all the ingredients together and squeeze like dough. Leave it to rest for two hours. Pinch about 4 ounces off the mixture.Cover the Bamboo skewer with the mixture about 1/4" thick along the length. The meat will look like a cigar which has been pierced length wise by the skewer. Preheat oven to 375º F.Bake for 25 minutes. Serve hot.
SHAMI KABAB RECIPE
Shami Kabab Ingredients:Well minced Mutton - 500 gms,
Eggs - 2 Nos.,
Chopped Onion (1meduim sized),
Green Chilly (chopped) - 5 Nos.,
Bengal Gram (channa) - soaked overnight,
Garlic - 10 pods,
Cumin Seed (Jeera) - 1 tsp,
Cardamoms - 4 Nos.,
Cinnamon (Tuj/Dalchini) - 1 inch long piece,
Ginger (Adrak) - 1 inch long piece,
Pepper Corns (Kalimirchi) - 6 Nos.,
Red Chillies - 4 Nos.,
Clarified Butter (Ghee)
Method:
Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare uniform dough and add finely chopped green chillies and onion to dough and mix well. Shape the dough into small round flattened balls or kababs. Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.
CHICKEN KABAB RECIPE
Chicken Kabab Ingredients:Skinless boneless chicken - 900gms,
Fresh lemon juice - 1/4 cup,
Plain yogurt - 1/4 Cup,
Garlic cloves, minced - 4 nos.,
Coriander Powder - 1 1/2 tablespoons,
Butter, melted - 2 tablespoons (1/4 stick),
Ground cumin - 2 teaspoons,
Ground turmeric - 1 teaspoon,
Salt - 1/2 teaspoon,
Cayenne - 1/2,
Ground ginger - 1/8 teaspoon,
6 to 8 inch bamboo skewers, soaked in water 30 minutes - 12 nos
Method:
Cut chicken breasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread chicken onto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
EGG KABAB RECIPE
Egg Kabab Ingredients:Skinless boneless Egg- 900gms,
Fresh lemon juice - 1/4 cup,
Plain yogurt - 1/4 Cup,
Garlic cloves, minced - 4 nos.,
Coriander Powder - 1 1/2 tablespoons,
Butter, melted - 2 tablespoons (1/4 stick),
Ground cumin - 2 teaspoons,
Ground turmeric - 1 teaspoon,
Salt - 1/2 teaspoon,
Cayenne - 1/2,
Ground ginger - 1/8 teaspoon,
6 to 8 inch bamboo skewers, soaked in water 30 minutes - 12 nos.
Method:
Cut Eggbreasts into 1 inch pieces. Mix with lemon juice, and salt in a bowl.Cover and let stand for 30 minutes. In a separate bowl combine yogurt, garlic, coriander, cumin, turmeric, and cayenne.Mix well and add to chicken.Toss, cover and refrigerate for about 3 hours. Preheat grill. Tread Eggonto skewers. Brush with butter and grill for about 6-8 minutes or until done.Turn frequently while grilling.
HARA BHARA KABAB RECIPE
Hara Bhara Kabab Ingredients:3 or 4 medium sized boiled potatoes,
Three fourth of cup of boiled green peas,
100 gms of spinach,
2 tb sp of chopped green coriander,
1 tb sp of chopped green chillies,
1 tb sp of chopped ginger,
1 tb sp of chaat-masala,
Required amount of salt to taste,
2 tb sp corn flour (cornstarch),
Oil for deep-frying - 1 small cup
Method:
Peel and grate boiled potatoes.Mash the boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water and finely chop.Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat-masala and salt. Add corn flour for binding.Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.Heat oil in a frying pan Deep-fry the tikkis in hot oil for three to four minutes.Hara Bhara Kabab can be made on a tawa too. It is recommended that you do not use colour in this recipe. If you feel you may increase the quantity of spinach leaves to give a dark green colour. In that case add a little more corn flour/cornstarch for binding.
BEEF KABAB RECIPE
Beef Kabab Ingredients: 5 Spring Onions,
4 Green Chillies (Hari Mirch) (or to taste),
3 tbsp. Fresh Coriander Leaves (Hara Dhania) (chopped) ,
2 tsp. Dry Pomegranate Seeds (Anardaana) (crushed),
2 tbsp. Coriander Seeds (Saabut Dhania) (crushed),
2 tsp. Chaat Masala,
2 tsp. Garam Masala Powder,
1 tsp. Red Chilli Powder (Pisi Lal Mirch) (or to taste) ,
Salt (to taste)
Method:
Finely chop the spring onions and green chillies. Put minced meat in a bowl, combine all ingredients and mix well. Make sure all ingredients are well blended with the meat. Refrigerate for minimum an hour. Light charcoal and wait for it to get a layer of ash on top. (This will reduce the temperature of the fire.) Make large balls out of the mixture and mold them on to kabab skewers. Put skewers on fire. Grill until it is brown on all sides and well cooked.
SAMAK KABAB RECIPE
Samak Kabab Ingredients:2 lbs. fish (swordfish, halibut, or salmon),
1/3 cup olive oil,
3/4 cup lemon juice,
1 teaspoon dill,
1 tablespoon white vinegar,
1 cucumber,
1 medium onion,
2 red peppers,
1 pint cherry tomatoes
Method:
2 hours prior to grilling, prepare fish by rinsing with cold water. Pat dry with paper towel. Cut into 1 inch cubes. Set aside. Mix olive oil, lemon juice, dill, and vinegar to make marinade.Pour marinade into large freezer bag and add fish. Make sure fish is well covered by marinade. Place freezer bag in the refrigerator for two hours.While fish is marinating, chop vegetables. Half the cucumber lengthwise and slice into 1/2 inch pieces. Cut the onions into eights. Cut red pepper into 1/3 chunks. Set aside.Take away fish from marinade. Discard marinade. Assemble kebabs according to taste. Many people like to do a vegetable them meat combination. This is entirely a matter of personal choice. It really does not affect the cooking. If you are using steel skewers, be sure to put a light coat of oil before adding the fish and vegetables. They will slide off much easier. Spray the grill lightly with cooking oil and place the fish kebabs on the grill. Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
SOYA KHEER RECIPE
SOYA KHEER RECIPE
Items required:
Soya granules- 1 cup,
Milk- ½ litre,
Sugar- 1 cup or as desired,
Elaichi- 3,
Lavang-2,
Soy flour- 1 tsp,
Little cashew and raisins,
Ghee- 3 tsp.
Method:
Put the soya granules in hot water for five minutes drain and keep aside. In a pan take little ghee fry cashew, raisins, and to this add soya granules. Fry it for five minutes. Now add milk boil for ten minutes add soya flour. Remove from fire add sugar, elaichi and lavang powder.
Serve hot or cold.
SWEET BREAD ROLLS
Items required:
Soya flakes- 1 cup,
Bread- 10 slices,
Sugar-1 cup,
Elaichi- 1tsp,
Rava- ½ cup,
Rice powder- 1 tsp,
Oil for deep-frying.
Method:
Soak soya flakes in hot water for five minutes and drain the water. Mix soya flakes sugar, elaichi powder, rice powder, bread, and make them into desired shapes pressing between palms. Roll them in rava and deep fry in the oil.
Tastes good as an evening snack for children
SOYA MASALA CURRY
Items required:
Potatos-2 or 3 Medium sized,
Soya granules-1 cup,
Onions-2,
Tomato-2,
Garlic, ginger, and chilli paste-2 tsp,
Curry leaves- little,
Turmeric - Pinch,
Salt to taste,
Oil-4-5 tsp,
Seasoning,
Coriander,
Lemon-1.
Method:
Boil and mash the potatoes. Soak soya granules in hot water for five minutes and drain the water. In a pan take oil fry little jeera and mustard. Now add onions, garlic, ginger and chilli paste, curry leaves and tomatoes. Also add potatoes, soya granules, and salt.
Cook for five minutes. Now add lemon juice as required & dress it with coriander.
Serve it with rice or chapatis.
SOYA RICE MIX
Items required:
Soya flakes-1 cup,
Red chillies-6 or 8,
Garlic- 1 pod (peel it and make it into fine paste),
Jeera- 1 tsp,
Hing - little,
Salt- little,
Oil- 2 tsp
Method:
Take oil in a pan put jeera and red chillies, garlic and roast till done. Then add hing, soya flakes and fry till golden brown. Remove from fire add salt.
Store it in a jar after cooling.
This tastes good when mixed with hot rice.
Thursday, February 7, 2008
BIRYANI RECIPES
BEEF BIRYANI
Ingredients:
1 kg long-grain basmati rice,
1 kg beef, clean and cut into average sized pieces and boiled with turmeric powder,black pepper and salt to taste,
1 kg onions, sliced,
1 kg tomatoes, washed,peeled and chopped into small pieces,
1 cup oil,
1 cup ghee,
2 maggi chicken soup cubes,
3 teaspoons red chili powder,
1/2 teaspoon turmeric powder,
3 teaspoons coriander powder,
2 tablespoons ginger-garlic paste,
50 g cashews,
50 g fresh coriander leaves, washed and chopped,
8-12 green cardamoms,
4 bay leaves,
15 whole black peppercorns,
30 g mint leaves,
salt.
Preparation:
Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins. Add all the onions to the hot oil, except for 2 sliced onions, and stir-fry briefly (about 7-10 minutes). Add turmeric powder, chilli powder, corriander powder, cardamoms, bay leaves and half the black peppercorns. Mix well until it forms a dry paste.Stir in the chicken stock. Add tomato slices and cook until the water in the tomato dries up and oil floats on the top. Put the fried beef lightly crushed by hand into it. Mix in the salt as per your taste. Allow it to cook on low flame until cooked.
While it is cooking, heat oil in a skillet. Fry the remaining onions in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and green cardamoms to the same oil. Then, toss in the cashewnuts and pistachios and fry until lightly golden brown and aromatic. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice comes to a boil, reduce flame and keep it covered. As the water gets absorbed by the rice, remove half of it and put the prepared beef curry on top.
Garnish with mint leaves, corriander leaves, cashewnuts and fried onions Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame, covered, for 10 minutes, and let it cook. Serve hot with any raita.
EASY CHICKEN BIRYANI
Ingredients:
Chicken - 1 lb cut into medium sized pieces,
Onions - 2 big (sliced),
Tomatoes - 2 big (sliced),
Green Chillies - 3 - cut slanted,
Ginger garlic paste - 2 to 3 tsp,
Turmeric powder - 1/2 tsp,
Chilli powder - 2 to 2 1/2 tsp,
Coriander powder - 1/2 tsp,
Cumin seed powder - 1/2 tsp (optional),
Garam masala items - 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala),
Salt - to taste,
Oil - 5 tbsp (with a little butter or ghee),
Food coloring/Saffron - a pinch,
Basmatic rice - 3 cups,
Mint leaves (pudina) -1/4 cup.
For garnishing:
Coriander leaves (Cilantro) - a little
Fresh mint (sautéd in ghee) - a little
Raisins - 5 (optional)
Cashews - 8 (optional)
Preparation:
In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).
Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice). Soak the pinch of saffron in a little water. Roast cashews and raisins separately and keep aside. In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. (Note: The biryani would have a mix of colors - orange (from the food coloring), partially plain white (from the rice), orangish brown (from the masala)). Toss in the cashews, and raisins, mint and coriander leaves and serve hot with onion raita or cucumber raita or plain sliced onions.
EGG BIRYANI RECIPE
1/2 cup ghee / oil,
8 large eggs (hard boiled),
1 large onion (finely chopped),
2 flakes garlic (curshed),
2 bay leaves,
1-inch cinnamon stick,
1 brown Cardamom (badi elaichi),
4 green cardamom pods (chhoti elaichi),
1/2 tsp turmeric powder,
1/2 tsp chili powder or to taste,
2 cups Basmati (long grain) Rice,
2 1/2 cups warm water,
Salt To Taste,
1 tsp garam masala powder,
1 tbsp chopped coriander leaves,
3-4 tomatoes (thickly sliced) to garnish.
Preparation:
Heat the oil / ghee in a deep sauce pan and fry onions and garlic together with the bay leaves, cinnamon and cardamoms, until golden. Carefully prick the eggs with a fork and add to the pan. Stir in turmeric, chili powder and fry for about 5 minutes. Add pre-soaked rice and stir slowly and carefully for 2 minutes. Pour in water and salt to taste, and cook over a modeate heat until the rice is tender and water is absorbed. Sprinkle garam masala powder over it. Garnish egg biryani with chopped coriander and tomato slices, serve hot.
FISH BIRYANI FOR 6
Ingredients: 450 grams rohu (any white fish fillets),
1/2 cup vegetable oil,
1 level teaspoon cumin seeds,
1 clove 4 garlic cloves, chopped,
1 inch piece ginger fresh, peeled,
1 teaspoon ajwain seeds (carom),
4 green chillies,
1/2 teaspoon red chili powder,
As per taste salt,
10 green cardamoms,
4 black cardamoms,
6 cloves,
10 pieces black pepper,
1 inch piece cinnamon stick,
2 bay leaves (taze patta),
½ cupghee or cooking oil,
6 pieces green chili, finely chopped,
2 tablespoons fresh coriander leaves,
2 tablespoons fresh mint leaves,
3 Pinch yellow food color.
Preparation:
1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin seeds; they should pop and splutter at once. Add the chopped onions and stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.
4. Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice is 3\4 cooked ,drain the water. Add 2 tbsp butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.
5. In a large pan place 2 inch ayer of rice at the bottom, then a layer of fish mixture, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
8. Serve hot with Raita.
Ingredients:
Put some mutton mixture in the same bowl in which mutton was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.Continue the process for all the layers till the Rice and Mutton is over. Add the fried crisp brown onions on top.
Immediately after the above prcedure, cook biryani on low flame that is on dum with tightly closed lid for 10 to 15 minutes .Serve hot with curd raitha, fresh green salad and boiled eggs (cut into halves).
Ingredients: Close the cooker with the lid and turn the flame to medium high. Once you get the pressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes. After 8 minutes remove the cooker from the stove and keep it aside. After 10 minutes remove the lid and stir the rice well and serve it with onion raita.
Ingredients:In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.
Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita.
