Thursday, November 6, 2014
1.Lamb leg medium sized(make deep cuts)
2.Red chilli powder 1Tspn
3.Turmeric powder 1/2Tspn
4.Ginger-Garlic paste 2Tbspsn
5.Tandoori masala powder(I used Everest Tandoori masala)
6.Orange red food colour
8.Salt to taste
Few coriander leaves,sliced onion,lemon.
1.Marinate mutton with red chilli powder,turmeric powder,salt,ginger garlic paste for an hour.
2.Now condense the mutton in a cooker or a large vessel to almost tender,also dry out all the water.
3.Apply tandoori masala along with some food colour to the condensed meat.
4.Heat a little oil enough to shallow fry the lamb.
5.Shallow fry on both sides.(don't make it too crispy)and keep aside.
6.Preheat the oven at 180 degrees.
7.Transfer the lamb to a oven proof dish and also add the oil the was left after shallow frying.
8.Grill on both sides until well done.
9.Garnish the lamb and serve.
Friday, January 31, 2014
1.Cut the cauliflower into small florets and wash using a pinch of turmeric powder.
1.Make a batter by mixing corn flour,flour,black pepper powder,orange red colour and some salt.
2.This batter should be medium thick in consistency.
3.Heat oil in a pan ,now dip florets one by one in the batter and deep fry them in oil.
4.After deep frying them keep them aside.
1.Take a wide pan,pour around 2tbspns of oil and heat it a bit.
2.Add the chopped ginger and garlic pieces and saute for a minute.
3.Add in the chopped onions and green chillies,then fry till they turn pinkish in colour.
4.Simmer the gas flame then add in ajinomoto,soya sauce and tomato sauce.
5.Now,mix in the fried florets and saute for a minute.
6.Lastly add coriander leaves and serve hot.
Saturday, November 23, 2013
This recipe of mine has been loved by all in my family.It is so special to us that irrespective of any season my freezer has a batch of them readily available,and i bet you that you will crave for another one while still eating the first...so its a must try recipe and will revive your childhood memories...
- Sweetened condensed milk 1 can (395gm)
- Evaporated milk 1 can(170 gm)( i use rainbow original)
- Cardamom flavored evaporated milk 1 can(170gm)(i use rainbow cardamom)
- Bread 2 slices(corners removed)
- Almonds handful
- Pistachios 2tbspns
- Blend all the ingredients to smooth in a blender.
- Pour this mixture into kulfi moulds or matkas.
- Freezer for 24hrs.
- Served chilled.
Wednesday, November 20, 2013
After having delicious biryani,you do crave for an dessert.So my next post will be a lip smacking dessert which i bet you cant have just one.So let me make it more exciting,guess my next recipe and the first few lucky ones will win dinning voachers which can be used in Mumbai,Delhi & Bangalore.Mail me your answers to firstname.lastname@example.org or message me at anjumsrasoi on facebook.
Hints for guessing the recipe.
Its a frozen dairy dessert.
Contains condensed milk,evaported milk,almonds..
Loved by one and all
Friday, November 15, 2013
PREPARATION TIME: 45 MINS
1.Nido milk powder 1cup
2.Baking powder 1tspn (leveled)
6.Cardamom powder a pinch
For the sugar syrup(sheera)
- Sugar 1cup
- Water 2 and a half cups
- Cardamom powder 1/4th tspn
- Kewra water 1tspn
- Saffron a pinch
- Take an open vessel and add all the ingredints to make the syrup .
- Boil the syrup till it becomes a bit sticky,when held between your 2 fingers.
- Dont make it too sicky,otherwise your jamuns will not soak in the syrup and will become hard.
- Keep this aside.
- You can add the jamuns after they get deep fried to this syrup and cook for about 8-10minutes.
Procedure to make the jamuns:
- Now take a bowl and mix all the ingredients together and knead well to make a soft dough by applying ghee on your palms.
- The dough will be sticky initially but as start kneading it will become soft,you dont need to add any milk or water.
- Make small balls with this dough ,greasing your hands a bit everytime.
- Make sure the there are no cracks on your balls.
- Your balls are ready to be deep fried in oil.
- Heat oil in a vessel(kadai) to deep fry the gulab jamuns,simmer the flame so that the oil is medium heated till you make the balls.
- The oil should be not too hot,start putting all the balls one by one in the oil.
- Keep stirring till the gulab jamuns turn nice brown in colour.
- The balls should take atleast 5-7 minutes to turn brown in colour.
- By doing this the balls get properly cooked from inside.
- Now transfer these balls into the sugar syrup and cook this syrup with jamuns for about 8-10minutes.
- Your gulab jamuns are ready now.
- Tranfer them to your serving dish.
Wednesday, November 6, 2013
Makes 16 shami/shikampur kababs
Preparation time: 1hr
INGREDIENTS to be added to the meat:
1.Boneless mutton 500grms
2.Split Bengal gram(chana dal) 3tbspns (soaked in water for 30mins)
3.Garlic cloves 12
4.Ginger 1 inch piece
5.Cinnamon 2-3 sticks
6.Red chilli powder 2tspns
7.Turmeric powder 1/4th tspn
8.Caraway seeds(shazeera) 1tspn
9.Kawab chini(cubeb) 2tspns
11.Whole peppercorn(kalimirch) 2tspn
13.Salt to taste
Add all the ingredients in a cooker along with a cup of water and condense for 10 mins,till the mutton becomes a tender.
You can put all the whole masalas in a muslin cloth,tie it like a potli and drop it in the cooker as well.
If you dint make a potli,try and handpick the whole masala as its hard to grind them with mutton.
You can discard the garam masala.
Also dry out all the water.
INGREDIENTS TO BE ADDED WHILE GRINDING:
1.Coriander leaves 1 bunch
2.Mint leaves 1/2 bunch
3.Green chilles 2
4.Freshly grounded garam masala powder 1tspn
5.Lemon juice of 1 lemon
6.Fresh Cardamom powder 1/2th tspn
7.Raw onion 1 medium or brown onion about a handful (which ever u like for an added flavor..i usually add some raw onion)
METHOD FOR GRINDING:
Cool the mixture.
Grind the mutton a bit for around a minute in a blender.
Later add haramasala(coriander leaves,mint leaves,green chillies) along with garam masala powder,cardamom powder and lemon juice.
Grind the mutton till you can blend them to form threads like consistency.
Don't grind too much.
INGREDIENTS FOR STUFFING TO MAKE SHIKAMPUR KABABS:
1.Hard curd 1/2 cup
2.Finely chopped onion 3tbspns
3.Few coriander and mint leaves.
METHOD FOR STUFFING:
1.Properly mix up the ingredients for stuffing.
2.Grease your hands with some desi ghee or oil.
3.Now take some mutton mixture and make flat patties,stuff the mixture in the middle and close the pattie from all the sides carefully.
4.Shape the mixture in small circular shapes.
Your shikampur kababs are ready to fry.
5.If you are making shami kabab, don't stuff them with the filling ,just shape into diamond shapes.
FRYING METHOD:(need oil for frying)
Heat some oil and shallow fry the shami kabab/shikampuri kabab to golden brown in colour on both sides
TIPS:You can freeze this mixture and use whenever you wish for upto a month.
Tuesday, October 1, 2013
This recipe originated from the royal kitchen of the Nizams. It is a dish that doesn’t call for an elaborate process but requires a lot of ‘tender loving care’. Kachha (raw) biryani is in Hyderabadi style, where marinated raw chicken and partially cooked basmati rice are layered and cooked on dum, over low heat. I have prepared this biryani several times, and the recipe is perfect and has never failed me. Once the biryani is cooked on dum, as you open the lid, the kitchen smells fragrant, rich with the reassuring aroma of pure ghee, saffron and the chicken cooked to melt in the mouth with tenderness.
Cooking time 45mins
INGREDIENTS: For the Aqni:
Marination time:1hr minimum
1.Chicken with bone 1kg
2.Salt to taste
3.Red chilli powder 2tspns
4.Turmeric powder 1/4tspn
5.Ginger-garlic paste 3tbspns
6.Garam masala powder 1tspn
7.Green chillies 15(slitted)
8.Coriander leaves 1 bunch(finely chopped)
9.Mint leaves 1/2 bunch(finely chopped)
10.Fried onions 2 handful
(put it in a strainer or a muslin cloth and use the hard curd for marination)
12.Oil 3/4cup (use the leftover oil that you used to fry the onions)
METHOD FOR THE MARINATION:
Wash the chicken and leave it in a strainer atleast for an hour so that you don't have any water in it.
Add all the ingredients one by one into the chicken.
Leave it to marinate atleast for an hour or you can even marinate a day earlier and leave it in the refrigerator overnight.
STEP 2: BOILING THE RICE
INGREDIENTS FOR THE ADHAN:
1.Basmati rice 5 cups(I use India gate)
3.Caraway seeds 1tspn(shazeera)
8.Bay leaves 2
METHOD FOR PREPARING THE RICE:
Soak rice in lukewarm water for a minimum of 30minutes.(this will make your rice grain longer). Simultaneously in a big wide vessel,boil lots of water with salt,caraway seeds,cinnamon,cardamon,cloves and bay leaves.
When the water starts boiling add the soaked rice to it.
Give it a stir,dont keep stirring everytime as this will break your rice grain.
Cook till the rice grain can be broken into 2 when held between two fingers.
This will take 2-3 minutes as you have already soaked the rice for 30minutes. Keep checking now and then.
Drain the rice in a strainer and keep the rice aside.
INGREDIENTS FOR THE LAYERING:
1.Lemon juice of 1lemon
2.Coriander leaves 1cup
3.Mint leaves 1/2 cup
4.Fried onions 1cup
5.Saffron 2 pinches(mixed in luke warm milk)
6.Luke warm milk 1/2 cup
7.OIl 1/2 cup
8.Desi ghee 2Tbspns
METHOD FOR THE LAYERING:
Take a wide vessel in which you wish to dum the biryani in or you can alternatively use a clay pot.
Put a very thin layer of rice as your first layer This is a protective layer so that you don't burn your chicken in case you over cook.
Put the marinated chicken as your second layer.
Put half of the cooked rice as your third layer.
Sprinkle evenly fried onions,coriander leaves,mint leaves and lemon juice as your fourth layer. (fried onions should be put in this layer and not the final layer as they go darker if put in the last layer because of the steam).
Put the remaining half rice in the fifth layer.
Finally sprinkle the saffron mixed in milk evenly.
Desi ghee mixed with oil should be put in from the corners to make full circle.
Seal this with aluminium foil.
FINAL STEP: COOKING METHOD:
Cook on high flame for 8-10 minutes till you see some steam escaping.
Now lower the flame for 15minutes.
Keep rotating your vessel clockwise every 3 minutes.
Switch off the stove and leave aside for 10minutes.
Don't mix in the whole biryani when you serve.
Take them out in layers like the chefs does.
SERVE HOT WITH RAITA OR MIRCHION KA SALAN
You can freeze the onions in the freezer in a zip lock bag after you fry them to make it crispy.