Friday, November 19, 2010

LUQMI



INGREDIENTS:
For the dough:
  1. Flour 500gms
  2. Ginger juice 1Tspn
  3. Garlic juice 1Tspn
  4. Desi ghee 3Tbspn
  5. Milk 1cup
  6. Salt to taste
For the mince:
  1. Minced meat 500grms
  2. Ginger-Garlic paste 1Tbspn
  3. Onions 1 medium
  4. Desi ghee 2Tbspn
  5. Green chilles 6
  6. Red chilli powder 2Tspns
  7. Turmeric powder 1/2Tspn
  8. Coriander leaves handful
  9. Mint leaves few
  10. Salt to taste
  11. Oil for cooking
Grind to Paste and keep aside
  1. Peppercorns(kali mirch) 5
  2. Coriander seeds 1Tbspn
  3. Cumin seeds 1/2Tspn
  4. A small piece of cinnnamon
  5. Green cardamom 4
METHOD:
For the stuffing:
  • Boil mince with ginger-garlic paste & salt till done.
  • Heat some desi ghee and fry onions ,green chillies along with the ground masala for 3-4 minutes.
  • Add the mince along with red chilli powder,turmeric powder and fry till dry.
  • Mix in the coriander leaves and mint leaves.
  • Cool and use this mixture as your stuffing.
To make the Luqmis:
  • Sieve the flour and salt together.Rub in the ghee till the mixture resembles bread crumbs.Make a big hole in the center and add milk,ginger& garlic juice.
  • Mix well and knead to make a soft but non-sticky dough.
  • Divide the dough into 6-8 portions.
  • Roll each portion into a chappati.
  • Place a heaped table spoon of mince filling about 7.5 cms apart on one chappati.
  • Cover with another chappati.
  • Seal the edges by pressing down(u can also use a fork,pierce it lightly at the edges)
  • Cut into desired shape(triangles or square)
  • Finally deep fry in oil.

Monday, July 26, 2010

Patthar ka Gosht


This is my first entry to the The Hyderabadi Ramadan Food Festival that Mona is hosting on her blog.
Ingredients for Patthar Ka Gosht:
  1. Mutton(gosht) 1kilo
  2. Cashwenuts(kaju) 1/2cup
  3. Khas khas 2Tbspns(i used badam)
  4. Milk 1/2 liter
  5. Green chillies paste 2-3Tspns
  6. Red chilli powder 2-3Tspns
  7. Whole garam masala 2each
  8. Whole Black pepper 1Tspn(crushed a bit)
  9. Shazeera 1Tspn
  10. Garama masala powder 1Tspn
  11. Ginger-Garlic paste 3Tbspns
  12. Desi Ghee 4Tbspns
  13. Salt to taste.
  14. Granite stone (slab)with charcoals for cooking
  15. Patthar ka phool(optional) 1
  16. Coriander leaves 1bunch
  17. Mint leaves 1/2 bunch.
Method:
  1. This dish is made on a hot stone...so goes the name patthar ka gosht.Its a traditional recipe which is usually made rarely but believe me its very easy to make.
  2. Firstly heat a granide stone with charcoals underneath.you can also make it a cooker or vessel if u dont have the stone.
  3. Now heat oil together with desi ghee and add shazeera,whole garam masalas.
  4. Add ginger-garlic paste,greenchilli paste,kaju-khaskhas(or)badam paste,garam masala powder and whole black pepper(crushed a bit),pattar ka phool & salt.
  5. Add the mutton pieces and fry for 5-6 minutes.
  6. Add coriander and mint leaves and again fry for sometime.
  7. Add about half a liter of milk and pressure cook(for 10mins)/or cook on ur stone.
  8. Cover the lid and cook on low flame till the mutton becomes tender for approximately 1hour.
  9. Finally garnish this dish with coriander leaves.

Friday, June 11, 2010

Maayekhaliya


INGREDIENTS:
  1. Goshth(mutton) 1/2kilo
  2. Ginger-Garlic paste 3Tbspns
  3. Red chilli powder 2Tspns
  4. Turmeric powder 1/2Tspn
  5. Green Chilles 7
  6. Onion (1big) fried to light brown in colour
  7. Khopra(Dessicated Coconut) 1cup(roasted)
  8. Phalli (peanuts)3.4th cup (roasted)
  9. Til 3/4th cup (roasted)
  10. Imli(tamarind pulp) 1big mutthi
  11. kalonji 1tspn
  12. Zeera(cumin) 1tspn
  13. Rai(mustard) 1tspn
  14. Methi 1tspn
  15. Curry leaves 10-12
  16. Oil for cooking
  17. Salt to taste
  18. Water for cooking
  19. Coriander leaves(1/2bunch)
PROCEDURE:
  1. Raost khopra,phalli and til seperately in a kadai without oil to light brown in colour.
  2. Grind this masala to paste using water along with fried onion and marinade it with goshst.
  3. Also add to the marinade red chilli powder,turmeric powder ans salt.Set this aside.
  4. Now heat about 4Tbspns of oil in a cooker and add zeera,rai,kalonji,methi fry for a while and add curry leaves,green chilles,ginger-garlic paste and fry again for a minute on slow fire.
  5. Add the mariated gosht to this bagar and fry well on slow fire for a long time.
  6. Add the tamarind pulp with 2 cups of water and pressure cook for 10 minutes on slow fire.
  7. Finally fry(bhuno) the masala till oil starts floating.(the more you fry, the tastier will be the gravy it can take upto 30minutes...if the masala is sticking to the botton add water and fry)
  8. Garnish it with fresh coriander(kotmir).
Recommended combination:Khadi dal.

Saturday, May 15, 2010

Tahari

Tahari is a Rice delicacy cooked with lamb and vegetables.This recipe is a traditional one where the meat is cooked along with the rice.Hope everyone enjoys this recipe. INGREDIENTS: For the handi:
  1. Gosht 3/4th kilo
  2. Potatoes 2 medium sized
  3. Tomatoes 6 medium sized
  4. Beans 10 (cut into 1inch pieces)
  5. Curd(dahi) 400grms
  6. Green chillies 15
  7. Garam masala powder 1tspn
  8. Ginger-garlic paste 3Tbspns
  9. Onions 3 Medium sized
  10. Red chilli powder 3Tspns
  11. Turmeric powder 1/2Tspn
  12. Salt to taste
  13. Coriander leaves 1bunch
  14. Mint leaves 1/2 bunch
  15. Lime juice 1
  16. Rice 6cups(soaked in water for 2-3 hours)
  17. Cooking oil 4Tbspns
  18. Whole garam masala(3-4 loung,2 dalchinis 1inch sized,3-4 elaichis,1tspn shazeera)
PROCEDURE:
  1. Heat oil in a cooker,fry the cut potatoes(cut into big) to light brown in colour along with beans.take them out and leave aside.
  2. In the same oil add the sliced onions along with green chilles.
  3. When the onions turn golden brown in colour add the ginger-garlic paste and fry for 2-3 minutes.
  4. Add the tomatoes along with red chilli powder,turmeric powder,salt and garam masala powder and fry till the tomatoes are well mashed up.
  5. Add the curd,gosht ,coriander leaves and mint leaves.
  6. Do not add any water.Pressure cook for 10minutes.Transfer this to a wide big vessel.Add the fried potaoes and beans.
  7. Add 7cups of water and salt to taste(add about 8-9tspns of salt).
  8. Also add whole garam masala Loung,patta,elaichi and shazeera.
  9. Bring the water to boil and add the soaked rice.
  10. Cook uncovered till almost all the water vanishes,keep stirring every 5-10mins.
  11. Now cover the lid and cook till the rice gets cooked.
Serve with boiled eggs,raita and bagare baigan or mirchion ka salan.