Thursday, August 28, 2008

Bagara Khana



INGREDIENTS
  1. Basmati rice 3 cups(washed and soaked in water)
  2. Ginger-garlic paste 1Tbspn
  3. Onion 1 Big(sliced finely)
  4. Whole garam masala 3loung,1 inch patta,2 elaichi,1/4th Tspn Shazeera
  5. Green chilles 6
  6. Coriander leaves 1/2 bunch
  7. Mint leaves 1/4th bunch
  8. Garam masala powder 1/4Tspn
  9. Salt to taste.
METHOD
  • Heat 4Tbpns of oil in a vessel and add the whole garam masala with sliced onions.
  • Fry till the onions turn golden brown in colour,add the Ginger-Garlic paste and fry till it turns brown.
  • Add the green chilles,Coriander leaves and Mint leaves and fry for a minute.
  • Add salt and 6 cups of water with garam masala pwdr .
  • When the water starts boiling add the soaked basmati rice cover and cook till done.
RECOMMENED COMBINATIONS
Dalcha,Sem ki phalli-Gosht,Beans ki Phalli-Gosht,Dum ka Gosht,Tomato ka cut.

Wednesday, August 27, 2008

Masala Dosa


Hello Everyone!!! This is my entry for WBB-Combi Breakfasts .I have learnt this from my Mother-in-law. She makes it very tasty. I try my best ,to atleast come closer to her taste. This entry is dedicated to her.
INGREDIENTS For the batter
  1. Maash ki daal(urad daal) 1 cup
  2. Rice flour 2 cups
  3. Salt to taste
  4. Oil as required
For the Masala Boiled Potatoes 4 medium Onion finely chopped 2Tspns Ginger-Garlic paste 1/2Tspn Rai 1/2Tspn Zeera 1/2Tspn Dried Red chillies4 Green chilles 4 Chane ki dal 1Tspn Curry Leaves few Coriander Leaves 1/2 bunch Turmeric powder 1/4th Tspn Lemon(nimbu) Salt to taste Method to prepare the masala
  • Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.
  • Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.
  • Add potatoes,Turmeric powder,Salt and coriander leaves.
  • Fry till the Potatoes start sticking the kadai. Lastly add lemon and switch off the stove after 1minute.
For the dosas
  • Wash maash ki dal for atlesat 3times and soak in water for about 6hours.
  • Grind this to a smooth batter
  • Add Rice flour to it(diluted in water.
  • See that the consistency of the batter is medium thick.
Method for Making the dosas
  • Take a non stick pan and heat it for some time .Take 2 table spoons of batter in a doi(preferably) and make the dosa in a round shape with the help of the doi.
  • When one side turns crispy brown in colour turn to roast the other side to the same colour.
  • Add the prepared stuffing in the middle of the dosa and serve hot .
RECOMMENDED COMBINATION:
Achaar and coconut ki chutney

Saturday, August 23, 2008

Hyderabadi Mutton Biryani

As-Salaam-Alaikum everyone., this is my best recipe for Ramadan.,hope u all will love it and make it for Eid -- HAPPY RAMADAN
This is my entry for Ramazan Special and also for Mona's RCI:Authentic Hyderabadi Cuisine. INGREDIENTS
1.Mutton(gosh) 1kilo
2. Basmati rice 5cups(wash and soaked in water for minimum 1hour)
3. Fried Onions 5big(half is used in the marinade and the other half for the layers)
4. Red chilli pwdr 1/2Tspn
5. Ginger-Garlic paste (fresh) 4Tbspns
6. Green chilles (grinded to paste ) 30
7. Coriander leaves 1 bunch(grinded to paste)
8.Mint leaves 1/2 bunch(grinded to paste)
9.Shazeera (whole) 1Tspn
10.Garam masala(fresh) 1Tspn
11.Curd 450grms
12. Nimbu(lime) 1
13. Saffron(zafran) 2pinches
14.Biryani colur(mix in 4tspns of water with a pinch of zafran)
15.Milk 1/2 cup
16.Desi ghee 5Tspns
17.Whole garam masala 4-5loung,3elaichi,2pattas
18.Salt to taste For the marination
  • Wash the mutton and drain out all the water. Mix salt,red chilli pwdr,Ginger-garlic paste,garam masala,fried onion(crush it a bit),Shazeera,nimbu juice,greenchillies-coriander leaves-mint leaves paste and curd.marinade minimum for 1 hour (i marinade it a night before and refrigarate it tastes really good.
FOR THE ADHAAN
  • Boil lotz of water in a big vessel with 4-5 loung,3elaichi,2pattas with some coriander leaves,mint leaves and 4-5 green chillies and little lemon juice with 10Tspns of salt.
  • When the water starts boiling add the soaked basmati rice and cook till the rice grain can be broken into two(ek kani).
  • Strain the water and keep the basmati rice aside.
Method
  • In the marinaded mutton add 5Tbspns of oil and keep aside.
  • Take a big Vessel to cook the biryani.
  • Follow the following steps to dum the biryani.
Layer 1
Put a very thin layer of cooked basmati rice.(so that Ur mutton doesnt burn if u happen to over cook)
Layer2 Put the marinaded mutton as the 2st layer. Layer 3 Put Cooked basmati rice(put half) Layer 4 coriander leaves,mint leaves cut to small and fried onion (always put fried onion in the this layer and not in the top layer otherwise they become black because of the steam) Layer 5 basmati rice(the other half) Layer 6 Biryani colour mixed in 4tspns of water with a pinch of saffron,milk 1/2 cup,Desi ghee 5Tspns(do not add any oil) Now put this vessel on the stove and cook on low flame for 45minutes till done. Mix the Biryani and serve with raita and mirchi ka salaan TIP:
  • Always put the first layer of rice as a precaution in case u over cook.
  • After the biryani gets cooked before u start mixing it.,take out the top layer of rice in a different vessel and then mix the biryani(this is done so that if u want a less masala biryani u can add this rice or u can leave it according to ur taste)
  • Always add the hara-masala to the boiling water(this is done so that the rice absorbs the nice aroma of the haramasala)

Friday, August 22, 2008

Garlic Bread

This is for my cousin Nafay who has specially requested to post Garlic Bread. Since i dont know the recepie i got the below from http://chefatwork.blogspot.com/2008/07/garlic-bread.html I N G R E D I E N T S 8 slices of Bread lightly toasted 3 tbsp Olive Oil 1 tsp Garlic Paste 2 tsp Red Chilli Flakes 1 tbsp Mixed Herbs 2 tbsp Cheese Powder Or Cheese Salt to taste Mix the red chilli flakes, garlic paste, salt and mixed herbs with the olive oil and keep aside for 5-10 minutes. Brush the toasted slices with the olive oil mixture and sprinkle the cheese powder over them. Bake in a hot oven (450F) for 10 minutes.

Kheema(minced meat)



INGREDIENTS:
Minced meat 1/2 kilo
Onions 2 Medium
Ginger-Garlic paste 2Tbspns
Green chillies 6-8
Red chilli powder 2Tspns
Turmeric Powder 1/4th Tspn
Small methi 2Bunches or Kasuri methi 2handfuls.
Whole garam masala loung 2,patta 1 inch
Coriander leaves 1 bunch
Salt to taste
METHOD
  • Heat 6Tbspns of oil in a cooker and add the whole garam masala with sliced onions & green chilles.Fry to golden brown in colour.
  • Add Ginger-Garlic paste,fry for a minute.
  • Add the kheema with salt,red chiili pwdr,turmeric pwdr and methi leaves or kasuri methi.
  • Fry well for 5minutes and add 2 cups of water and pressure cook on low flame for 15minutes.
  • Add the coriander leaves and fry till oil starts leaving the sides.
RECOMMENDED COMBINATIONS:
Khichi,khatti dal,Can be also used as stuffing for samosas and puffs,tomato ka cut.

Khichdi with Til ki Chutney




INGREDIENTS:
Basmati rice 2 and 1/2 cups Masoor dal 3 handfuls(mutthi) Onion 1 medium sliced finely Garam masala whole loung 2,Patta 2,elaichi 2 Green chilles 5 Ginger-garlic paste 1Tbspn Turmeric powder 1/2Tspn Coriander leaves 1/2 bunch Mint leaves 1/4th bunch Garam masala powder 1/4Tspn Salt to taste METHOD
  • Heat 4Tbspns of oil in a vessel and add whole garam masala.
  • Now add the sliced onion and green chilles and fry till golden brown in colour.
  • Add ginger-Garlic paste and for a minute.,add cut coriander and mint leaves with salt and turmeric powder.
  • Finally add basmati rice together with masoor dal(washed for 3-4 times) and keep frying for 4-5 minutes
  • Add 5 cups of water ,garam masala powder, cover and cook.
  • When the khichdi gets half cooked simmer the stove and cover and cook till done.
FOR THE CHUTNEY
Roasted Til 1cup
Garlic flakes 2-3
Green chilles 4
Coriander leaves 1/2 bunch
Mint leaves 1/4th bunch
Imli 1/4th lemon size
Salt to taste
METHOD:
Grind together roasted til,green chilles,coriander leaves,mint leaves,imli,salt with water.
For the bagaar:
fry zeera 1tspn,Dried red chillies 4,Curry leaves and add it to the chutney.
RECOMMENDED COMBINATIONS
Kheema(minced mutton),Khagina,Achaar,Papad,Til ki chutney,Beaten Eggs.

This is my friday special recipe that i make with kheema,til ki chutney,papad,eggs and achaar.Khichdi is such a delicious recipe that i can't resist to make it for saher during Ramadan.

Thursday, August 21, 2008

Mutton Masala

INGREDIENTS Boneless mutton 1/2kilo Ginger-Garlic paste 2tbspn Ginger-garlic flakes Garam masala pwdr 1Tspn Red chilli pwdr 2Tspn Onions 2 Green chillies 8 Curd 1 cup whole garam masala 2 each Turmeric pwdr 1/2Tspn Coriander pwdr 1Tspn Coriander leaves 1bunch Mint leaves 1/2bunch Ghee 2Tbspns Salt to taste Oil for cooking mutton masala METHOD
  • Grind coriander leaves,mint leaves,green chilles,ginger-garlic and onions to paste.
  • Boil mutton with salt,turmeric pwdr,red chilli pwdr, 1/2 Tspn ginger-garlic with 1/2 cup of water.
  • Half cook in cooker,drain and let it cool down.
  • Add curd,garam masala pwdr,ginger-garlic paste,red chilli pwdr,dhania pwdr and marinade for 30mins.
  • Heat oil in a vessel and add whole garam masalas and fry for a minute.
  • Add the marinaded mutton pieces and fry for 5-10mins.
  • while frying add mutton masala pwdr and fry again for 5mins.
  • Add ghee and cook till oil floats on surface.
i will soon put the recipe to make mutton masala,chicken masala..etc .,look forward for it.

Wednesday, August 20, 2008

Ambada-Gosht


INGREDIENTS Ambada 1big bunch Mutton with bones 1/4th kilo Onions 1big Ginger-Garlic paste 2Tbpns loung 2 Dalchi 1 Tomatoes 4 Kasuri methi 2 handfuls Red chilli pwdr 2Tspns Turmeric pwdr 1/4th Tspn Green Chillies 6 METHOD
  • Heat 5Tbspns of oil in a cooker and add loung,patta,later add sliced onions and fry to golden brown in colour.
  • Add ginger-garlic paste and fry till it turns little brown
  • Add tomatoes and cook till they get mashed
  • Add mutton,salt,red chilli pwdr,turmeric pwdr,green chillies and kasuri methi with 1 and 1/2 cups of water and pressure cook for 15mins on low flame.
  • In a different vessel add the ambada leaves and puit salt and 2 green chilles together with 1 glass of water and condense till all the water evaporates.
  • Hand grind ambada with dal-ghotni(or put in grinder)
  • Add this ambada paste to gosh and cook on low flame till the consistency is a bit thick.
COMBINATIONS
Papads,Shami kabab,tuna cutlets.

Monday, August 18, 2008

Palak-Gosht


INGREDIENTS: Mutton with bones 1/4th kilo Palak(spinach) 1 big bunch Soya(optional) 1/2 of very small bunch say 2Tspns Onion 1 large Green chilles 6 Red chilli pwdr 2Tspns Turmeric pwdr 1/4th Tspn Ginger-Garlic paste 2Tbspns Oil for cooking Salt to taste METHOD
  • Cut the palak to small and wash properly for 3-4 times together with soya.
  • Heat 5 Tbspns of oil in a cooker and add onion and fry till golden brown later add ginger-garlic paste and fry for a minute.
  • Now add the meat with salt,red chilli pwdr and turmeric powder with 1 and 1/2 cups of water and pressure cook for 15-20mins on low flame. Add the cut spinach and again pressure cook for 5-8mins on low flame.
  • Spinach leaves in lot of water.,so keep frying(bhuno) till all the water evaporates and oil starts leaving the sides.
RECOMMENDED COMBINATIONS:
Arvi ka shorba,Bhendi ka shorba,Dahi ki kadi.

Arvi Ka Shorba


INGREDIENTS Arvi 1/4th kilo(peeled and cut small) Tomatoes 3 medium Meat Bones 200Grms Onion 1large Ginger-Garlic paste 2Tbspn Red Chilli pwdr 2Tspns Turmeric Pwdr 1/4t Tspn Green Chilles 6 Curry leaves few Tamarind lemon sized(put in hot water and extract the juice) Coriander Leaves 1/2 bunch Oil for cooking METHOD
  • Heat 4Tbspns of oil in a cooker and add onions sliced finely and fry till they turn golden brown in colour.
  • Add ginger-garlic paste and fry for a minute,later add the cut tomatoes and fry till they get a little mashed.
  • Add salt,red chilli pwdr,turmeric pwdr and curry leaves.
  • Add meat bones and fry for 2 mins.
  • Add 1 and 1/2 cups of water and pressure cook on low flame for 15 mins.
  • Later add arvi to the contents of the cooker together with Tamarind water and again pressure cook for 10mins on low flame.
  • Finally add coriander leaves and boil for 2mins.
Recommended combinations:
Kheema(minced meat),Palak-gosh.

Wednesday, August 13, 2008

Haleem(made simpler)



This is my entry for RCI:Authentic Hyderabadi Cuisine
INGREDIENTS:
Wheat(gehun or dalia) 1cup(saoked at night) Handful of chanadal,masoor dal,moong dal,tuvvar dal and urad dal (each) Mutton 1/th kilo (boneless) Handful of Badam and Kaju(each) soaked overnight onions 2(sliced) Ginger-Garlic paste 2Tbspn Green chillies 15 Turmeric Powder 1/4th Tspn Garam masala 1tspn Coriander leaves 1 bunch Mint leaves 1/2 bunch Curd(dahi) 200grms Ghee Salt to taste FOR GARNISHING Roasted kaju,Coriander leaves,Fried onion(brown),Lemon METHOD
  • Pressure cook gehun and all the daals with lots of waterfor 30mins on low flame with little turmeric and little red chilli powder about 1/4th Tspn
  • Grind to paste Kaju and Badam together and keep aside.
  • Heat 8Tbspns of oil in a cooker and add onions and fry them to golden brown,take out some onions(these are used for garnishing).

  • To the remaining onions add Ginger-Garlic paste,salt,Green chillies,Turmeric Powder,Garam masala pwdr,Coriander leaves,mint leaves,kaju-badam pasteand curd.
  • Do not add water and condense the mutton for 20mins on low flame.
  • Now grind the dall and gehun mixture to paste.
  • Also grind mutton seperately and add this mutton to the gehun and daal paste.
  • finally add some ghee and cook on low flame for 5-10mins
Garnish with Fried onion,Corinader leaves,Roasted kaju and lemon.

Friday, August 8, 2008

Dum Ke Aloo

INGREDIENTS Potatoes 5 medium sized (cut into Quartets) Curd 500Grms 3Tbspn Grated fresh coconut 3Tbspn Poppy seeds 2Tbspn Chironji 6 Almonds(badam) 1 and 1/2 Tspn dalchini,shazeera and elaici roasted and ground to a fine powder. Corinader leaves 1 bunch Mint leaves 1/2 bunch 8-10 green chillies Onions 3 medium sized(sliced) 3-4 tomatoes(chopped) Red chilli Pwdr 1Tspn Ginger-Garlic paste 2Tbspn Turmeric Powder 1/4th Tspn Oil 200 Grms Water to cook salt to taste METHOD
  1. Heat oil in a thick bottomed vessel.Add onions and fry to a light brown colour and keep aside.
  2. In the same oil add potatoes and fry till they turn light brown remove and keep aside.
  3. roast coconut,poppy seeds and chironji without oil and grind them to a paste along with almonds.
  4. Blend together curds,fried onion & ground coconut,poppy seeds,chironji and almond powder in grinder.
  5. Heat oil 1Tspn in a pan add chopped tomatoes,ginger-garlic paste,red chilli powder,turmeric powder and salt.stir with a wooden spoon till the tomatoes go tender.
  6. Add the curd mixture,dalchini,shazeera and elaichi powder and finely chopped coriander,mint leaves and also green chillies.
  7. cover and simmer.cook while constantly stirring the mixture till the gravy thickens and oil starts floating on the top.
  8. Add fried potatoes,half cup of water,cover and cook till the potatoes go tender.
RECOMMENDED COMBINATION:
parathas,rice

Tuna Fish Cutlets

INGREDIENTS: Tuna fish can 200 grms(in oil or water) Onion cut finely 2Tspn Red chilli Pwdr 1/2 Tspn Turmeric pwdr 1/4th Tspn Ginger-Garlic paste 2Tspn Coriander pwdr 1/2Tspn Cumin pwdr 1/2Tspn Garam masala 1Tspn Coriander leaves 1 bunch Mint leaves 1/2 bunch Green chilles 5-6 Corn flour 2Tbspn for binding egg 1 Bread crumbs Oil for shallow frying. Salt to taste METHOD
  1. Heat 1Tbspn oil in a pan and add onion and fry till it turns golden brown colour,next add ginger garlic paste and sim the stove.
  2. Fry for a minute and add Red chilli pwdr,Turmeric pwdr,salt,Coriander pwdr,cumin pwdr,garam masala,coriander,mint leaves and green chilles fry till the meat starts sticking the pan.
  3. grind this finely and add corn flour for binding and make small balls or any shape u like(round,square or shami shaped),dip it in beaten egg and dust it in bread crumbs.
  4. Shallow fry till the cutlets turn golden brown.
RECOMMENDED COMBINATION
Khatti daal,Tarkari ki biryani(vegetable biryani),Qubooli.

Gosh Ka Achaar(Mutton Pickle)

This is one of my best recipes (i got it from this from my cousin)that i usually make,store it in the refrigerator and it will last for months. INGREDIENTS: STEP 1: Mutton(boneless) cut into small 1kilo Ginger-Garlic paste 2 and 1/2 Tbspn Nimbu 2 Turmeric pwdr 3/4Tspn STEP 2: Zeera(cumin) 100Grms Rai 50Grms Methi seeds 2Tbspn fry these 3 without oil and grind them to a fine powder. Step 3: 1 litre Oil Zeera 2Tbspn Rai 2Tbspn Dried Red mirch 1muthi(handful) Curry leaves 1 muthi(handful) Garlic (2 medium round ones) Red Chilli pwdr 200grms(if u like more spicy u can add more) Nimbu juice 6 Coriander pwdr 2-3Tbspn Salt to taste. METHOD
  1. Put mutton pieces in a vessel and add step 1 ingredients(Ginger-garlic paste,2 nimbu juice and turmeric pwdr and salt)
  2. Cook on low flame,do not add water,cook till mutton condenses.
  3. Now grind step 2 ingredients to a fine powder after frying them without oil.
  4. Take a big vessel and heat 1/2kg oil in it,add zeera(2tbspn),Rai(2tbspn),Garlic flakes and fry well,later add curry leaves and dried red chillies(see that there is no water left in curry leaves after washing).
  5. Keep frying till the garlic becomes brown,now add mutton pieces and keep stirring well till mutton turns light brown.
  6. Add the powdered masalas (rai,zeera and meethi),also add salt,Red mirchi powder and Coriander pwdr(2-3Tbspn) and keep stirring well from bottom.
  7. After mutton soaks in oil add 6 nimbu ka juice ,let it stay for a minute and switch off the stove.
  8. This recipe soaks in lotz of oil...if u think u need to put some more oil....just before having achaar...heat little oil...and add the achaar.

RECOMMENDED COMBINATION
Can be had with all kinds of Indian breakfasts like Roti,Upma,Pulihora,Maash ki roti,Idly and even with rice with ghee.

Tomato Ka Shorba(Arabian)

This is a famous Arabian soup,it has some Indian spices added to it,which makes it even more delicious. INGREDIENTS: Ripe Tomatoes 1kilo Bay leaves 4 Coriander seeds 10grms(2tspns) Garlic 50Grms Ginger 20Grms Sugar 1Tspn Ginger-Garlic paste 1Tspn Butter 100Grms Flour (maida)100Grms White pepper 1/2Tspn Coriander leaves Water 500ml METHOD
  1. Cut the tomatoes into 4.
  2. Heat butter and add ginger-garlic paste,coriander seeds and fry.
  3. Later add bay leaves,tomatoes and keep stirring.
  4. Add salt and soften the tomatoes.
  5. Add Flour,sugar and hot water then filter this shorba in a channi(filter).
  6. Now take a pan put the tomato shorba,add little salt,white pepper and coriander leaves and boil for 5 mins.

Tomato Ka Cut

INGREDIENTS: Tomatoes 5-6 medium sized Red chilli pwdr 2 Tspn Turmeric Pwdr 1/4th Tspn Coriander Pwdr 1Tspn Cumin Pwdr 1/2tspn Imli (1/2 lemon sized or even less) Ginger-Garlic paste 1Tspn Salt to taste Water 1 glass Boiled Eggs(cut into half) 4-5 FOR THE BAGAR Cumin 1Tspn Rai 1/2Tspn Curry leaves Dried Red chillies 5 METHOD
  1. Cut the tomatoes and put them in a cooker along with Red chilli pwdr,Turmeric pwdr,Salt,Corinader pwdr,Cumin Pwdr,imli and Ginger-Garlic paste.
  2. Add 1 glass of water.
  3. Pressure cook for 20mins on low flame.
  4. Now grind this to a paste in a juicer grinder.
  5. Keep this aside.
  6. Now heat 3Tbspn oil in apan and add Zerra,rai,curry leaves and dried red chillesand let them splutter.This makes ur bagaar.
  7. Add the bagaar to the tomatoes.
  8. Finally add the eggs(cut into half) to this dish.You can also add koftas if u dont like eggs.

RECOMMENDED COMBINATION:

Minced meat(kheema),Bagar Khana,Beans ki phalli gosh.

Tomato ki Kadi

INGREDIENTS: Tomatoes 5-6 medium sized Onion 1 medium Cumin(zeera) 1 Tspn Curry leaves Green chillies 8-10(grind to paste) Cumin Pwdr 1tspn Coriander pwdr 2Tspn Chalwal(rice) Ka atta(soak handful of chawal then grind it to paste after 30mins) Imli ka khatta (lemon sized) Turmeric Pwdr 1/4th Tspn Ginger-Garlic paste 2Tspn Salt to taste,water as required Method
  1. Slice onion,grind chawal ka atta to paste.
  2. Heat oil and add cumin(zeera),sliced onion.
  3. Add curry leaves,Green chilli paste,salt,Turmeric pwdr,Ginger-Garlic paste and fry well.
  4. Add tomatoes to it and keep frying till oil starts leaving the sides.
  5. Add imli ka khatta and cook for about 10mins,add good amount of water.
  6. Add Coriander pwdr and Cumin pwdr.
  7. lastly add chalwal ka paste(see its properly diluted or it may form lumps when u start adding it to the kadi)
  8. Cook till the consistency is light medium thick(remember it goes even more thick when it goes cold)

Recommended Combination

Potato cutlets filled with lamb mince,Fried mutton.

Kheema-Gosht



INGREDIENTS: Gosh 1/2 kilo Mutton Kheema 150grms Ginger-Garlic paste 2tspn Tomato puree 2 Tbspn Onion 1/2 bowl finely chopped Bay leaves 2 Loung 2-4 Dalchini 2-4 Choti Elaichi 2 Dried red mirch 2 Cumin(zeera) 1Tspn Haldi 1/2 Tspn Coriander pwdr 2Tspn Garam masala 1/2Tspn Oil 3Tbspn Salt to taste Water as required For Garnishing Corinader leaves,Ginger grated,Greeen mirchi METHOD
  1. Heat 3Tbspn oil in a cooker ,later add Cumin,Loung,Elaichi,dalchini,Dried Red mirch,bay leaves.fry them for a minute.
  2. now put 1/2 bowl finely chopped onion ,fry till golden brown and add ginger-garlic paste and little water so that the onion gets cooked.
  3. Add haldi,salt,corinader pwdr and red chilli powderlater add gosh and also kheema,fry for some time.when they get properly fried add 2Tbspn tomato puree and mix well,fry till oil starts leaving the sides.
  4. Add grated ginger,Green chillies,corinader leaves with 1 and 1/2 cups of water and cover &cook for 20-30mins on low flame.
  5. Finally add garam masala pwdr and switch off the stove after a minute.
  6. Finish the dressing and serve hot.
Recommended combination:
Tomato ka cut,Roti,Khatti daal

French Fries


INGREDIENTS: Potatoes 2 big Nimbu 1 Salt to taste Oil for deep frying Method: Cut the potatoes finger shaped and put them in hot water with salt and nimbu juice and leave it aside for 10-15mins.then deep fry the potaoes to light brown.serve hot with tomato sauce or any chutney.

Thursday, August 7, 2008

Dum Ka Murgh

INGREDIENTS: Chicken with bone 1/2 kilo Green chilles 20 Sliced Brown Pyaz 100grms Ginger-Garlic Paste 3-4Tspn Turmeric pwdr 1/2 Tspn Coriander leaves 2bunches Saffron(zafran) a pinch Red Chilli pwdr 1Tspn Dahi(curd) 50Grms Coconut Pwdr(Khopra) 20grms Badam-Chironji -khaskhas paste(20grms,10grms-10Grms)(if chironji and khaskhas is not available no prob) Coriander Pwdr 2Tspn CuminPwdr(zeera) 2Tspn Garam Masala 1Tspn Ghee 1/2cup Nimbu 1 Salt to taste Charcoals 4-5 Method Take a cooker and add the chicken pieces with ginger-garlic paste,Salt,Redchiili pwdr,Turmeric pwdr,Fried onion,Green chillies,Coriander leaves and marinade for 30mins. later add Coriander pwdr,Cumin pwdr,Saffron,garam masala,nimbu juice and add some oil as required. (tip:after mixing oil in gravy leave it for 5mins,if oil floats on top just stop addind more oil.,if no oil floats it means u need to put in some more oil). In this dish as add less oil as u are also adding ghee now take cup filled with ghee in it and place it in the middle of the marinaded chicken and place it beside the stove,fire some charcoals about 4-5.and when the are red hot immediately transfer them into the cup containing ghee.u will have lotz of flames coming up.Immediatly after trasfering the charcoals close the cooker tightly with the whistle.Leave it aside for 45mins minimum,later open the cooker,take out the charcoals and add the remaining ghee left in the cup to the gravy.Now pressure cook on low flame for 10-12mins.Open the cooker and keep frying the masala till the gravy is medium thick. RECOMMENDED COMBINATIONS: Roti,Bagara Khana.

Ramazan Kareem!!!!!

Hi..., I am sure most of us are eagerly looking forward for Ramadan as its a real good time for all Muslims. Apart from prayers , we also look forward for hosting iftar parties .. And to make the best in these parties i have a few dishes that are quite good for Iftar and i will be publishing them in a week or two. I hope you all will like them. To name a few....., Mash Ke Dhahi Wade. Besan Ke Dhahi Wade Spring Rolls Cheese Samosa's Kheema Samosa's and Puffs Bread Rolls Stuffed with Pototo Rainbow Sandwich Chole Chane Ki Dal Fruit Chaat Haleem ...... ..... .... ... As its Ramadan time i ll be posting Ramadan special dishes during this period and will come back to regular dishes after Eid.. Also look forward for my Eid Special Kaccha Gosh ki Biryani, Mirchi Ka Saalan, Chicken 65 (Not the regular one) and of course Sheer Khorma.. Hoping that you all will keep visiting my Blog and keep my spirits high.... LUV Anjum....

Masale Wali Kurkuri Bhendi

INGREDIENTS: Bhendi 1/4th kilo Red Chilli Powder 2Tspn Turmeric Powder 1/4th Tspn Coriander Powder 2Tspn Garam masala 1Tspn Besan 4Tbspn Ginger-Garlic paste 2Tspn Green Chilles 7 Curry leaves 10 Coriander leaves 1/2 bunch Salt to taste Oil for frying METHOD: Cut Bhendi to small and marinade it with Red chilli pwdr,Turmeric Pwdr,Salt,Coriander Pwdr,Garam masala,Besan,ginger-Garlic paste for 30mins.Heat oil in a kadai and add curry leaves then the marinated bhendi with green chilles and fry them to golden brown.Garnish with Coriander leaves. This is unlike the normal fried bhendi, as it has the extra taste of Besan and other masalas.. RECOMMENDED COMBINATION: Roti,Khatti Daal , Tomota ki Chunty.

Hara Chicken

INGREDIENTS: 1 Chicken cut into 8 pieces 3 Onions,Sliced finely and fried crisp 1/2 cup beaten Curds 1Tbspn Ginger-Garlic paste 1/2 cup Kaju 2pieces dalchini(patta) 4-5 Cloves(loung) 8 Peppercorns(kalimirchi) 4Cardamoms(elaichi) 1Tspn Cumin Powder(zeera) 2Tspn Corinader Powder 10-15 Green chilles 1 bunch Coriander 1 bunch Mint Leaves 1/2 Tspn Turmeric powder Oil,water as required Salt to taste METHOD:
  1. Grind to a fine powder Dalchini,Cloves,Cardamoms,Peppercorns,cumin and coriander.
  2. Grind to a fine paste(separetely) Green chilles,Corinader leaves,Mint leaves,cashewnuts and fried onions.this makes ur hara masala
  3. Mix together the haramasala with Ginger-Garlic paste along with beaten curds.put the chicken pieces in this mixture and marinade for 30mins.
  4. Now heat oil in a pan,add chicken pieces and fry till oil starts leaving the sides.add Salt,Turmeric Powder and cook for a while.Add 1/2 cup of warm water and cook till chicken becomes tender,add the powdered masalas & Cashewnut paste.Simmer till done.The gravy should be rich and thick.garnish with fresh Coriander leaves.

RECOMMENDED COMBINATION:

Roti,Tomato ka cut,Khatti daal

Wednesday, August 6, 2008

Instant Tomato ki Chutney

INGREDIENTS: Tomatoes 5 (cut into small) Garlic Flakes 4 Cumin(Zeera)1Tspn Dried Red Chilles 4 Green Chilles 4 Coriander Leaves 1 Oil for Frying METHOD: Heat 3Tbspns of oil in a kadai and add garlic flakes,Cumin,Dried red chilles,Green chilles and fry them 2 mins, then put them in a grinder,in the same oil add the cut tomatoes and corinader leaves and fry them for 3-4 mins.put them in the grinder.Grind all these to a smooth paste,do not add water to it while grinding.The consistency of the chutney should be medium thick. RECOMMENDED COMBINATION: Fried Mutton,Fried Eggs,this Chutney can also be used for Dosas,Idly,Khichdi.

Monday, August 4, 2008

Moglai Kofte

INGREDIENTS: Mutton Kheema 1/4th Kilo Garlic Flakes 12-13 Coriander Leaves 1 Mint Leaves 1/2 Green Chilles 12-15 Coriander Powder 1 Tspn Garam Masala Powder 1Tspn Coconut Powder 1Tspn Corn Flour 2-3 Tbspn Salt to Taste Oil for Deeep Frying Method: Wash Mutton Kheema and Stain out the water completly.Add garlic flakes cut into small pieces,Coriander Leaves,Mint Leaves,Green chilles,Garam Masala Powder,Coconut Powder ,Salt and finally 1 and1/2 cups of water and cook till all the water dries out.Grind this to a paste and add Corn Flour which helps in binding the dough.Make small balls and deep fry them to golden brown. Prefered Combination: Khatti daal

Friday, August 1, 2008

Welcome to my Blog

Hello Everyone....!! Finally the time has come for me to start my own blog.. I have been thinking of doing this since a very long time...Now i think its high time for me to start doing it....The main reason for me starting this blog is to share with friends and family the good and mouth watering recepies that keeps my family healthy and happy... !!! (After all the shortest cut to win ones heart is through tasty and delicious foood)))!!!! With my 18 month old son Ayaan always around me, i will make sure to pen down as many recepies as i can when ever possible .!I hope you will like them on screen and will also try them. ( Dont forget to leave a comment once u have tried .......!!!! ) Keep visiting this space for updates on my all time favourite recepies... Bye for now. Catch you all soon .. Happy Cooking ..!!!!! LUV Anjum..