CHEERS TO EASY COOKING..!!!!

Achari gosht

2012-01-14T02:15:00.000-08:00

Serves 4 INGREDIENTS:

Mutton 1/2kilo
Red chilli powder 2Tspns
Turmeric powder 1\2 Tspn
Ginger-garlic paste 2Tbspns
Garam masala powder 1tspn
Curry powder 2Tbspns
Yoghurt 400gms
Tomato paste 1box
Salt to taste
Oil 4Tbspns
Coriander leaves 1bunch

For the bagaar

Cumin seeds 1tspn
Mustard seeds 1tspn
Kalonji 3/4th tspn(caraway seeds)
Methi 3/4th tspn
Curry leaves handful

Method:

Marinade the mutton with Salt,red chilli powder,turmeric powder,ginger-garlic paste,curry powder and garam masala powder.
Heat oil in a cooker and add cumin seeds,mustard seeds,kalonji,methi..just let it splutter..take care not to burn the methi.Add in curry leaves and cook for a few seconds.
Now add the marinated mutton..fry for about 3mins.
Add yoghurt,tomato paste together with a cup of water and pressure cook for 10mins.
Simmer add cook till oil starts leaving sides and the gravy is medium thick.
Garnish with coriander leaves and serve hot.

Sutriyaa

2011-12-12T06:36:00.000-08:00

INGREDIENTS:

Left over rotis(chappati) 4 (you can even use fresh rotis)
Chicken or meat 250grms (or left over meat or chicken)
Red chilli powder 1Tspn
Turmeric powder 1/2Tspn
Garam masala powder 1Tspn
Ginger-garlic paste 1Tspn
Onion 1 big
Tomato 1small
Green chillies 3
Yoghurt 250grms
Lemon juice (1/2 a lemon is enough )
Coriander leaves 1bunch
Mint leaves 1/2 bunch
Oil 2Tbspns
Salt to taste
Fried onion,coriander, mint leaves and boiled egg for garnishing.

METHOD

Heat oil in a cooker and add onion,greenchilles and fry the onions to golden brown in colour.
Add ginger-garlic paste and fry till it turns a bit brown in colour.
Add the tomato along with the chicken or mutton(if you are using left over chicken or mutton just shread it and add in)
Add salt,red chilli powder,turmeric powder,garam masala powder and yoghurt.
Add a glass of water and pressure cook till tender(appx 10-15mins)
Now shread the chicken(throw away the bones) or mutton and add to the cooker.
Add the left over rotis(using your hand cut the rotis to small bits)
Add about 2-3glasses of water,coriander and mint leaves
Add cook on a slow fire till the rotis go tender .Also add in the lemon juice.
The sutriyaan should look like harees (the consistency should be medium thick)
Finally dish out and garnish with fried onions,coriander leaves,mint leaves and some boiled egg.

Butter Chicken

2011-09-16T04:30:00.000-07:00

INGREDIENTS:

Chicken with bone or boneless chicken(cut to small) 1kg
Ginger-Garlic paste 2Tbspns
Coriander powder 1Tspn
Garam masala powder 1 and 1/2 Tspns
Fresh lemon 1
Mustard seeds (1tspn)
Curd 400 grms
Red chilli powder 2Tspns
Tomato paste 1box
OIl 3Tbspns
Orange red colour a pinch
Unsalted butter 75Grms
Salt to taste

Step 1

ROASTED AND GRINDED TO PASTE

Poppy seeds(khus khus) 1Tbspn
Cashewnuts 10
Almonds 8
Dry coconut 1/4th tea cup
Chironji 1Tbspn

METHOD:

Step 1

Cut the chicken into cubes wash and drain well.
Apply salt,fresh lemon juice and 2tbspns of ginger-garlic paste.
Marinate for 30mins.
Next add 1tspn garam masala powder,curd,dhania powder and orange red colour.
Marinade this for atlesat 1hr.
After marination roast the chicken pieces in the oven ,if ur not using the oven simply deep fry the chicken pieces to light crispy.(Drop the pieces without the masala,and save the remaining masala)
Keep them aside.

Step2

Heat oil in a vessel and add 1tbspn of ginger-garlic paste and fry to brown in colour.
Add mustard powder,green chilli paste,black pepper powder,red chilli powder,1/2tspn garam masala powder and the masala that u roasted and grinded to paste.
Now add the remaining masala i.e., the batter that was left after frying chicken.
Add tomato paste and fry well.
Now add the fried chicken pieces and cook till tender.
Finally add butter and cook till oil starts floating.
Garnish with almonds,cashewnuts and silver paper.
Serve hot.

Suggested combination:

All type of Rotis,bagara khana,rice,Etc.,

Kaddu ki kheer

2011-06-04T09:54:00.000-07:00

INGREDIENTS:

Milk (full fat)1 liter
Kaddu(pumpkin) 1 Medium(grated)
Khoa 50grms
Cashewnuts(kaju) 1 mutthi(handful) grind to paste
Basmati rice 1 mutthi(handful)(soak in water for 30mins)
Elaichi powder pinch
Saabudana 3tbspns(saoked for 20mins)
Sugar to taste
Green colour 2-3drops
Vanilla essence 1tspn
Saffron(zafran) few strands
Almonds cut finely for garnishing(soak them a day before)

METHOD

Boil grated kaddu in water or milk to almost done.
Dry basmati rice on a soft cotton cloth then grind it to granuales and keep aside.
Boil milk and add cashewnut paste,basmati rice,saabudana.
Keep stirring every now and then.
Add elaichi powder,few saffron strands.
When the rice is almost done add cooked kaddu to it and cook till desired consistency(it should be thick).
Finally add sugar,khoa,vanilla essence,green colour to it.
Garnish with almonds and serve chilled .

LUQMI

2010-11-19T14:06:00.000-08:00

INGREDIENTS:

For the dough:

Flour 500gms
Ginger juice 1Tspn
Garlic juice 1Tspn
Desi ghee 3Tbspn
Milk 1cup
Salt to taste

For the mince:

Minced meat 500grms
Ginger-Garlic paste 1Tbspn
Onions 1 medium
Desi ghee 2Tbspn
Green chilles 6
Red chilli powder 2Tspns
Turmeric powder 1/2Tspn
Coriander leaves handful
Mint leaves few
Salt to taste
Oil for cooking

Grind to Paste and keep aside

Peppercorns(kali mirch) 5
Coriander seeds 1Tbspn
Cumin seeds 1/2Tspn
A small piece of cinnnamon
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.

Patthar ka Gosht

2010-07-26T14:59:00.000-07:00

This is my first entry to the The Hyderabadi Ramadan Food Festival that Mona is hosting on her blog.

Ingredients for Patthar Ka Gosht:

Mutton(gosht) 1kilo
Cashwenuts(kaju) 1/2cup
Khas khas 2Tbspns(i used badam)
Milk 1/2 liter
Green chillies paste 2-3Tspns
Red chilli powder 2-3Tspns
Whole garam masala 2each
Whole Black pepper 1Tspn(crushed a bit)
Shazeera 1Tspn
Garama masala powder 1Tspn
Ginger-Garlic paste 3Tbspns
Desi Ghee 4Tbspns
Salt to taste.
Granite stone (slab)with charcoals for cooking
Patthar ka phool(optional) 1
Coriander leaves 1bunch
Mint leaves 1/2 bunch.

Method:

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.
Firstly heat a granide stone with charcoals underneath.you can also make it a cooker or vessel if u dont have the stone.
Now heat oil together with desi ghee and add shazeera,whole garam masalas.
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.
Add the mutton pieces and fry for 5-6 minutes.
Add coriander and mint leaves and again fry for sometime.
Add about half a liter of milk and pressure cook(for 10mins)/or cook on ur stone.
Cover the lid and cook on low flame till the mutton becomes tender for approximately 1hour.
Finally garnish this dish with coriander leaves.

Maayekhaliya

2010-06-11T03:04:00.000-07:00

INGREDIENTS:

Goshth(mutton) 1/2kilo
Ginger-Garlic paste 3Tbspns
Red chilli powder 2Tspns
Turmeric powder 1/2Tspn
Green Chilles 7
Onion (1big) fried to light brown in colour
Khopra(Dessicated Coconut) 1cup(roasted)
Phalli (peanuts)3.4th cup (roasted)
Til 3/4th cup (roasted)
Imli(tamarind pulp) 1big mutthi
kalonji 1tspn
Zeera(cumin) 1tspn
Rai(mustard) 1tspn
Methi 1tspn
Curry leaves 10-12
Oil for cooking
Salt to taste
Water for cooking
Coriander leaves(1/2bunch)

PROCEDURE:

Raost khopra,phalli and til seperately in a kadai without oil to light brown in colour.
Grind this masala to paste using water along with fried onion and marinade it with goshst.
Also add to the marinade red chilli powder,turmeric powder ans salt.Set this aside.
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.
Add the mariated gosht to this bagar and fry well on slow fire for a long time.
Add the tamarind pulp with 2 cups of water and pressure cook for 10 minutes on slow fire.
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)
Garnish it with fresh coriander(kotmir).

Recommended combination:Khadi dal.

Tahari

2010-05-15T08:54:00.000-07:00

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:

Gosht 3/4th kilo
Potatoes 2 medium sized
Tomatoes 6 medium sized
Beans 10 (cut into 1inch pieces)
Curd(dahi) 400grms
Green chillies 15
Garam masala powder 1tspn
Ginger-garlic paste 3Tbspns
Onions 3 Medium sized
Red chilli powder 3Tspns
Turmeric powder 1/2Tspn
Salt to taste
Coriander leaves 1bunch
Mint leaves 1/2 bunch
Lime juice 1
Rice 6cups(soaked in water for 2-3 hours)
Cooking oil 4Tbspns
Whole garam masala(3-4 loung,2 dalchinis 1inch sized,3-4 elaichis,1tspn shazeera)

PROCEDURE:

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.
In the same oil add the sliced onions along with green chilles.
When the onions turn golden brown in colour add the ginger-garlic paste and fry for 2-3 minutes.
Add the tomatoes along with red chilli powder,turmeric powder,salt and garam masala powder and fry till the tomatoes are well mashed up.
Add the curd,gosht ,coriander leaves and mint leaves.
Do not add any water.Pressure cook for 10minutes.Transfer this to a wide big vessel.Add the fried potaoes and beans.
Add 7cups of water and salt to taste(add about 8-9tspns of salt).
Also add whole garam masala Loung,patta,elaichi and shazeera.
Bring the water to boil and add the soaked rice.
Cook uncovered till almost all the water vanishes,keep stirring every 5-10mins.
Now cover the lid and cook till the rice gets cooked.

Serve with boiled eggs,raita and bagare baigan or mirchion ka salan.

Baigan Ki Chutney-Quick Easy &Tasty

2009-10-12T10:01:00.000-07:00

This is a Chatpata Chutney that i ate at my mamis place that made me instantly fall in love with it.When she told me its so easy to make & can b made in about 10mins time with just 2 baigan..i decided that i will making it soon for my family and will also post it soon..i dedicate this recipe to my Dearest Mami...thanks Mami..u rock

INGREDIENTS:

Baigan (medium sized) 2
Tomato (medium) 1
Coriander Leaves 1/2 bunch
Tamarind 1Tspn
Tumeric Powder 1/2 Tspn
Salt to taste
Methi 1Tspn
Mustard seeds(Rai) 1Tspn
Maash ki daal 1Tspn
Green Chillies 5

For The Bagar:

Curry leaves few
Mustard seeds 1Tspn

PROCEDURE:

Heat 2Tbspns oil in a kadai and fry rai,methi and maash ki dal for a minute.
Now add tomato and baigan cut to small pieces.also add green chillies,turmeric powder and salt.
Cook till Baigan and tomato become a little tender.Finally add coriander leaves.
Grind to paste with tamarind.Keep aside.
Heat little oil abt 4Tspns add mustard seeds and curry leaves,fry till the curry leaves become a little crispy,Add this to the baigan paste.

Combination: Tala hua Gosht ,Idly.

Dalcha

2009-09-30T10:11:00.000-07:00

I learnt this dish from my Mom-in-Law....so the credit goes to her..I have made a few variations to suit my taste..i bet this is the best dalcha u would have ever tasted,Its a hit with my family n all my friends..whenever i happen to make it i share the half of it with one of my friends...here goes the recipe ...

INGREDIENTS:

Kaddu Medium sized(cut into diamond shaped pieces)
Meat with bones 3-4
Chane ki dal 1 cup
Tamarind 2 handfuls(soak in water)
Tomatoes 3-4
Onion 1 big
Loung3,patta 2 1inch pieces
Curry leaves handful
Red chilli powder 2Tspn
Turmeric powder 1/2Tspn
Ginger-Garlic paste 2Tbspns
Garam masala powder 2Tspn
Coriander leaves handful
Green chilles 6
Salt to taste
Oil 4Tbspns

PROCEDURE:

Pressure cook chane ki dal separately later grind it a semi liquid form(if u like whole chane ki dal u can simply use dal ghotni)
Now heat oil in a cooker,add loung n patta fry for a minute.
Later add onions sliced finely along with green chillies.
Fry until light brown and then add ginger-garlic paste...n fry till the paste turns golden brown.
Add the curry leaves,mutton bones along with salt,red chilli powder and turmeric powder.
Also add the tomatoes cut finely.
Add about 2 cups water and pressure cook for 12 mins.
Now add kaddu and pressure cook again for 5 minutes(about 3 whistles)
Add the grinded dal to it along with Tamarind water.
Add coriander leaves and let it boil.
Finally add garam masala powder,some more salt to taste.
U can also add lime juice if u want it to be more tangy.

PREFFERED COMBINATION:Bagara khana-Sem ki phalli Gosht-Dalcha.

I made Dalcha with bagara khana and dum ka gosht .I have already posted Dum ka Murgh recipe on my blog but i tried with gosht instead of chicken...n its a superb combination to try ...hope u all will love this combination.

Nihari

2009-01-30T13:09:00.000-08:00

Hi friends ..im back with a new recipe again..this i learnt my from my mom-in-law,i used to have it with full farmaish with atleast 5 rotis all for my self.Here winter has almost ended n we have had this dish on every weekend.Nihari is a traditional recipe and u will love every bit of it.Its made of goats trotters and is in a soup form.Traditionally in the past or say even now most of the people make it by boiling it on low fire over night ..and the result is awesome u must try this way atleast once.You can also pressure cook the meat.Coming to the recipe u will need a special masala called potli ka masala that is easily available in all indian and pakistani stores..or you can also look for nihari masala or paya masala.Hope u all will love this traditional recipe... INGREDIENTS: STEP 1

Goats legs(paya) 12
Onion (medium) 1 sliced finely
Green chilles 8-9
Ginger-Garlic paste 3Tbspns
Red chilli powder 2Tspns
Turmeric Powder 1/4Th Tspn
Mint leaves 1/2 bunch
Cilantro/Coriander leaves 1 bunch
Salt to taste

STEP 2

Onion 1medium sliced finely
Ginger-Garlic paste 1Tbspn
Green chilles 6-8
Red chilli powder 1Tspn(add more if u want it to be spicy)
Turmeric powder 1/4th Tspn
Garam Masala powder1 Tspn
Wheat flour 2handfuls
Potli ka masala(1 packet) or nihari or paya masala 1pack
Fresh ginger pieces(1"inch)
Mint leaves 1/2 bunch
Cilantro/Coriander leaves 1 bunch
Salt to taste
Oil for cooking

METHOD

Pressure cook the paya with step 1 ingredients and enough water for 45 minutes along with potli ka masala till tender(tie your potli ka masala in a small muslin cloth) or You can cook on low flame in a vessel till the meat condenses(keep adding water if the water evaporates).
Now heat about 4-5Tbspns of oil in a big vessel.
Add the sliced onions along with green chilles ,when the onions turn golden brown in colour add the ginger-garlic paste along with fresh ginger pieces.
Also add red chilli powder,turmeric powder,salt,garam masala.
Now add wheat flour and fry well till it gets properly roasted..all this while cook on low flame or you will burn your maslas.
Add the step 1 condensed meat along with its soup.Also add nihari masala/paya masla if u dint add your potli ka masla in the step 1.
Add enough water so that the consistency of the nihari is soupy.
Add mint and coriander leaves and boil for some time.

Serve along with hot parathas or nan.

Chole-Bature

2008-12-22T10:07:00.000-08:00

Asalam-wa-lekum!!!...sorry guys im unable to post regularly these days...i m hardly finding time for blogging these days,today we had a small snack party in our apartment,i have a group of 5 hyderabadi friends here.We meet up daily..thought lets make chole bature today as an evening snack...i made the chole n we all made the bature.This is my mom's recipe..its a must try u will simply love it...thank u everyone for all ur comments...i do keep checking my blog whenever i m free...thanks for lifting up my spirits... INGREDIENTS:

Kabuli chana 1 cup(soaked for 6-8 hours)
Potatoes 2big(boiled and mashed)
Onions 2large(grinded)
Ginger-Garlic paste 2Tspns
Tomatoes 3big
Green chilles 6-8
Red chilli powder 2Tspns
Turmeric powder 1/4th Tspn
Garam masala 1Tspn
Coriander powder 1Tspn
Cumin(zeera) powder 1/2Tspn
Chole masala(any brand)
Curry leaves few
Coriander/Cilantro leaves 1bunch
Loung (2-3),Dalchini(1 inch)
Tamarind (handful-soak,stain and keep the pulp ready)
Oil for cooking
Salt to taste

METHOD

Pressure cook kabuli chana for 10minutes(u can also add potatoes to it) and keep aside.
Heat oil in a vessel and add loung and dalchini , also add grinded onions and fry till golden brown in colour.
Add slitted green chillies along with curry leaves.
Now add ginger-garlic paste fry for about 2 minutes.
Add tomatoes and let then condense a bit.
Now add the cooked kabuli chana n potatoes along with salt,turmeric powder,red chilli powder,garam masala,coriander powder,cumin powder and chole masala.
Add tamarind pulp and cook for 5-10minutes.Lastly add cilantro and serve along with baturas.

Chicken 65(party special)

2008-11-28T03:34:00.000-08:00

Hi everyone im sorry for posting after so long,was on a holiday to Egypt,its a beautiful place ,its same like India fully populated n lotz of traffic,the pyramids were good.i had also been to sharamal-sheik and had a very good time with my family.i guess i missed a lot of stuff happening in blogging,thanks yasmeen,lubna,syeda,mala gandhi...for passing me the awards...inshallah i will update my blog soon with them...coming to this recipe this is a must at all my parties,its very damm easy to make n preparation time is abt 20-25mins,n the outcome is awesome...hope u all like this dish..i learnt this from a very close friend of mine husna...i dedicate this recipe to her!!!.... INGREDIENTS For the marination

Chicken 1 whole
Red chilli powder 2tspns
Turmeric powder 1/4th Tspn
Garam masala powder 1Tspn
Salt to taste.

For cooking

Vinegar 3Tbspns
Tomato sauce 3Tbspns
Soya sauce 2Tbspns
Red colour
Green chilles slitted 10-15
Curry leaves few
Oil 3-4Tbspns

Method:

Marinade chicken with the ingredients n refriegerate for 1-2 hours.
Heat oil in a vessel and add the marinaded chicken to it
Let the chicken condense abt 90%,let all the water get evaporated.
Now add the sauces,food colour and keep stirring.
Finally in a small pan heat abt 2-4tspns of oil , add green chilles and curry leaves fry for a minute or two and put it on the prepared chicken

This dish tastes great with rotis.

Tomato-Gosht

2008-11-07T07:21:00.000-08:00

Tomato -Gosht is the most Quickest n easiest recipe one can make,When i run out of Vegetables...i go ahead and make this awesome recipe,All u have to do is just chop and pressure cook.It tastes great with steamed rice and parathas.This is one of my all time favourites in taste n Cooking time lol.... INGREDIENTS:

Mutton 1/4th kilo
Tomatoes 6-8
Green chilles 6
Red chilli powder2Tspn
Turmeric powder 1/4th Tspn
Onions sliced 1 big
Ginger-Garlic paste 2Tbspn
Oil 6Tbspns
Salt to taste

METHOD

Mix all the ingredients well and pressure cook for 15minutes on low flame.
After condensing the mutton just keep frying it till oil starts leaving sides and the gravy is medium thick
Garnish with cilantro/coriander leaves.

Nahari (Chicken)

2008-10-26T12:11:00.000-07:00

Nahari is a traditional hyderabadi dish that is had with hot parathas or nan.Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head.Because of the hot nature of this dish its usually made in winters.Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with this recipe ,n tried making it with chicken.It tastes superb with chicken too .inshallah i will post the Paya recipe soon. INGREDIENTS: STEP 1 For the handi

Chicken 1 whole
Onion 1 medium(sliced finely)
Red chilli powder 1Tspn
Turmeric powder 1/4th Tspn
Ginger-Garlic paste 2Tbspns
Green chillies 6-8
Cilantro/coriander leaves 1 bunch
Mint leaves 1/2bunch
Peppercorns 1Tspn
Salt to taste

STEP 2

For the shorba

Onion small 1 sliced
Ginger garlic paste 1Tbspn
Green chilles 8-9
Garm masala powder 1Tspn
Wheat flour 2 handfuls
Nahari masala 1/2 packet or potli ka masala
Curry leaves few
Cilatro and Mint leaves few
Salt to taste

METHOD:

Pressure cook chicken with step 1 ingredients with 2-3 cups of water for 10mins on low flame.(if ur using potli ka masala u can put the masala in a muslin cloth tie it out in shape of a potli and pressure cook it with the chicken,remove the potli once ur chicken is condensed)this completes ur step 1
Now coming to step 2. Heat 5-6Tbspns of oil in a big vessel and add ginger-garlic paste and fry till it turns brown in colour.
Add the onions and fry to golden brown ,now add curry leaves ,green chilles.
Later add wheat flour and fry for about 4-5 minutes,note that the flame of the stove should always be low.
Add garam masala,red chilli powder,turmeric powder.
If ur using ready made nahari masala ,Add about 1/2 packet,keep tasting when u add the masala.
Add the step 1 ingredients that you have pressure cooked and boil with mint and coriander leaves for sometime.
Serve hot with paratha or nan.

Aloo Paratha

2008-10-15T09:59:00.000-07:00

INGREDIENTS:

For the Dough:

Wheat flour 2cups
Olive Oil 2Tbspns
Water as required
Salt to taste

For the Stuffing

Potatoes 3Medium(boiled and mashed well)
Red chilli powder 1Tspn
Turmeric powder 1/4th Tspn
Cumin powder 1/2Tspn
Roasted cumin 1/2Tspn
Roasted coriander seeds 1Tspn
Green chilles 3-4(chopped finely)
Garam Masala 1Tspn
Coriander leaves/cilantro 1bunch
Salt to taste

Method:

Mix the wheat flour with oil,water and salt and leave it aside for 20minutes.
Knead the dough to soft,and make small balls out of it.
Mix all the powders to the potatoes and keep your stuffing ready.
Roll to make paratha (roti)of 3 inch diameter.
Fill lots of potato in the middle and with the help of your fingers spread it till the ends
.Fold the Paratha and again dipping ur fingers in oil press the paratha lightly till its round shaped.Do it carefully or the stuffing will come out.
Heat a non stick pan or Tava .Roast both sides of paratha to golden brown,applying ghee/oil what ever you like.

Serve hot with Achaar or any chutney.

Marag

2008-10-09T12:56:00.000-07:00

Asalam-wa-lekum all you beautiful people,here comes my first attempt at making this awesome recipe and let me tell you it turned out really great.Marag is basically an arabic dish which has now become very popular in Hyderabad.People love Marag for its tender meat and delicious soup.It is one of the must have starter in all the parties.My husband had made a special request to make this one when he saw it at the RCI event from mona's blog,My recipe is the outcome of 2 recipes from Different sites and 1 from my friends chef ,so here's the outcome, a new recipe., Hope you all will like it and also try it. Its really easy to make it and it tastes really awesome!! INGREDIENTS: Step 1 For the handi

Meat with bone 1/2kilo
Ginger-Garlic paste 3Tbspns
Turmeric powder 1/4th Tspn
Ajinomoto 1/2 Tspn
Peppercorns(whole) 2Tspns
Shazeera 1Tspn
Coriander leaves 1bunch
Mint leaves 1/2 bunch
Water 5 cups
Salt to taste

Step 2

For the shorba

Onion 1medium(Fried to light brown)
Roasted Khopra(dessicated coconut) 4Tbpns
Cashew nut (handful)(Grind and make it to a paste)
Dalchini 1inch
(Cardamom)Elaichi 4-5
Coriander powder1 Tspn
Cumin Powder 1Tspn
Garam masala powder 1Tspn
Green chillies 6
Curd 200grms
Black pepper powder 1-2 Tspns
Coriander leaves 1/2 bunch
Oil 5Tbspns
Ghee 1Tspn

METHOD:

Pressure cook Mutton with step 1 ingredients for 10minutes and set aside.
Heat oil in a vessel and add ghee to it,also add dalchini and cardamom.
Fry for a while and add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste becomes brown.
Add cashwenut paste,Onion paste and khopra and fry till oil starts leaving sides.
Later add coriander leaves and curd and keep frying till 30minutes on low flame.The more you fry the masala the tastier the Marag will be.Keep adding water say about a cup while frying if ur masala starts sticking at the bottom.
Add Coriander powder,cumin powder and garam masala.
Finally add black pepper powder and fry for 2 more minutes and mutton shorba which you pressure cooked with step 1 ingredients.
Boil for 5-10minutes ,Serve hot with Rumali roti.

Sheer Khorma

2008-10-07T13:50:00.000-07:00

Asalam-wa-lekum,i have been planning to post this recipe for long,but was feeling lazy to take a picture.Here in Saudi Arabia we have a week off from work and all we do is sleep,shop,party celebrating Eid for a week,have sheerkhorma daily saying you only have it only in Eid. Everyone has a different way of making this traditional recipe,here's my version....hope u all will like it,i know i am late in posting this one...sorry for that.Hoping you all will still give it a try...

INGREDIENTS:

Milk 1liter
Thin vermicelli(Roasted one) 3/4th cup
Ghee 4-5Tbspns
Sugar 1 and 1/2 cups
Elaichi 2
Dry fruits(fried to golden brown in ghee)

Almonds soaked overnight and skin removed(handful),Cashewnuts(handful),Chironji 3Tspns(soaked overnight and skin removed by rubbing in a soft cotton cloth),Pistachios 2Tspns(you can use the dry fruits u like),Khajoor(soaked overnight and cut to small).

All the Dry fruits need to be sliced thinly.

METHOD:

Fry the dry fruits in ghee to golden brown and set aside.(these are called magziyaad)
Fry vermicelli to deep brown colour in the same ghee and set aside.
Boil milk with elaichi on low flame for 30mins atleast.
Add vermicelli to milk and cook for about 10minutes.Later add sugar.cook for 5 more minutes.
Garnish with dryfruits(magziyaad) and serve warm.

TIP:

When you serve the desert make sure the serving bowl has lotz of milk and less vermicelli ,atleast 1 khajoor and few magziyaad(dryfruits).

Mirchion ka Saalan

2008-10-03T09:29:00.000-07:00

INGREDIENTS:

Green chillies 15(Big ones)
Khopra/Dessicated coconut 1 and 1/2 cups
Til 3/4th cup
Phalli 3/4th cup
Onion 1 medium(Fried to light brown in colour, grind to fine paste and keep aside)
Cumin powder 1/2Tspn
Coriander powder 1Tspn
Tamarind Pulp 2Handfuls
Cumin whole 1Tspn
Rai whole 1Tspn
Kalonji 1/2Tspn
Methi whole 1/2Tspn
Curry leaves 10-15
Salt to taste
Oil for cooking

METHOD:

Roast Khopra,phalli,til without oil and grind it to a fine powder.
Mix cumin powder,coriander powder and onion paste in it.
Heat 6-8Tbpns of oil in a vessel,Slit the Green chilles a bit and fry for 2-3 minutes,remove them in a plate and keep aside.To the same oil add zeera,rai,kalonji,methi seeds and curry leaves.This makes your bagaar.Fry for 1-2mins.
Cook on low flame only and make sure oil is not too hot otherwise your masala will get burned when u add the powders..Add the grinded powders along with tamarind pulp and 2-3 cups of water.
Fry till oil starts leaving sides,also add salt and green chilles.
Keep tasting the saalan ,add more tamarind pulp if required.Cook on low flame for 20mins approximately.Keep stirring the saalan as well.The trick is to keep stirring Masale wale recipes (bhuno)to make it even more tastier.

Maash ke Waade

2008-09-27T11:23:00.000-07:00

INGREDIENTS:

Maash ki daal 1 cup
Green chilles 6
Zeera whole 1/2Tspn
Coriander leaves 1/2bunch
Baking powder 1/4th Tspn
Salt to taste
Oil for deep frying

METHOD:

Soak maash ki daal for 6hours and grind it with green chilles,coriander leaves,baking powder and salt.
Grind it with as little water as possible to a thick consistency,otherwise you will end up with a loose batter which when fried soak in lotz of oil.
Add zeera,wet your hands and take about 2Tspns of batter on your palm and make a hole in the middle with the help of ur finger,with the help of another hand deep fry them to golden brown in colour.
Wash ur hand and keep it wet for frying each of the wadas.
Use fresh batter each time you make.

RECOMMENDED COMBINATIONS:

Any Pickle or Chutney.

Spring Rolls

2008-09-25T09:56:00.000-07:00

This Recipe is again one of favourites at iftar,the stuffing is so yum...it makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mum's and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..

INGREDIENTS For the Stuffing

Beans 100grms
Carrots 100grms
Cabbage 100grms
Capsicum 100grms
Chicken 100grms(boiled and shredded)
Spring Onions 50grms
Potatoes 150grms(optional)
Green chilles 10
Coriander leaves 1 bunch
Ajinomoto 1/2Tspn
Green chilli sauce 1Tspn
Finely chopped Ginger 1Tspn
Finely chopped Garlic 1Tspn
Black Pepper powder 1-2Tspn(if u want it to be spicy)
Soya sauce 2drops
Fresh Lemon juice or Vinegar 1Tbspn
Salt to taste
Spring roll Flabs or Samosa flabs will also do

Method

Chop beans,capsicum,green chillies and spring onions finely.
Grate carrots,potatoes and cabbage.
Boil the chicken and shred it.
Take a kadai add 3Tbspns of oil with ginger-garlic pieces and fry for a minute.
Add spring onions,capsicum,green chillies,beans ,carrots,cabbage,potatoes .
Add the masalas like ajinomoto,soya sauce,black pepper pwdr and chilli sauce.Also add chicken.
Fry for 5-7 minutes and add some salt.
Keep frying and add lemon juice or vinegar .
Garnish with coriander leaves and cool it.
Take a spring roll flab and put about 2Tspns of stuffing in the middle and roll it .Seal with water
Deep fry to golden Brown in colour.

Sheek Kabab

2008-09-23T12:33:00.000-07:00

INGREDIENTS:

Minced meat (kheema) 1/2 kilo
Red chilli pwdr 2Tspns
Turmeric pwdr 1/4th Tspn
Ginger-Garlic paste 2Tspns
Black Pepper pwdr 1/2Tspn
Almond Powder 2Tspns
Garam masala pwdr 1Tspn
Grated Cheese 1Tbspn
Nimbu 1
Coriander leaves 1bunch
Saffron pinch
Salt to taste

METHOD

Mix all these Ingredients except saffron with minced meat.
Add keep mixing this paste to a smooth dough with your hands for 10-15 minutes(do not grind it)
Take Sheek or stick that you get to make kababs and roll the meat in your hands or with a help of a plastic cover and insert it into the sheek.
Brush oil mixed with saffron on the meat and cook it in the microwave at 180degrees for 20-30mins till both the sides turn golden brown in colour.

RECOMMENDED COMBINATIONS:

Roti,Rice,Any kind of daal or can also be had as a side dish or a snack.

Macaroni with Vegetables & Chicken

2008-09-19T09:31:00.001-07:00

INGREDIENTS

Macaroni 1 cup
Cabbage 1/2 cup (sliced finely)
Carrot 1/2 cup
Capsicum 1/2 cup(finely cut to small)
Chicken(boiled and shredded 1/2 cup)
Black pepper 1 & 1/2 Tspns
Ajinamoto 1/4th Tspn
Vinegar 1Tbspn
Soya sauce 1Tbspn
Coriander leaves 1/4th bunch
Butter 1Tbspn
Salt to Taste

Method

Boil the macaroni with salt till done and run through cold water and keep it aside.
Heat Butter in a pan and add the cut vegetable with chicken.
Add black pepper,ajinamoto,vinegar,soya sauce,coriander leaves.
Keep frying till almost done.
Finally add the cooked Macaroni and fry for about 2 minutes.

Cheese Ke Samose

2008-09-16T12:23:00.000-07:00

This one is my favorite snack in iftar during Ramadan,its very delicious the cheese just melts in your mouth...and its so easy to cook. INGREDIENTS

Boiled Eggs 6
Cheese(kraft) 3Tbspn
Black Pepper Powder 1 and 1/2tspn
Coriander Leaves 1Bunch
Samosa leaves with oil.(available at the bakery)
Salt to taste
Oil for deep frying

Method For the stuffing:

Cut the boiled eggs to small and keep aside.
In a mixing bowl add cheese and mix black pepper pwdr,salt and coriander leaves.
Finally mix the cut boiled eggs.
You can refrigerate this mixture for 2 days.(its good if u make fresh stuffing every time.

For the samosas

Take a samosa leaf and put 2Tspns of the prepared stuffing and roll it to triangle shape.
Seal with water.
Deep fry them to golden brown.

Aloo(potato) Ke Puffs

2008-09-14T09:47:00.000-07:00

INGREDIENTS:

Boiled Potatoes 4 medium
Onion finely chopped 2Tspns
Ginger-Garlic paste 1/2Tspn
Rai 1/2Tspn
Zeera 1/2Tspn
Dried Red chillies 4
Green chilles 4
Chane ki dal 1Tspn
Curry Leaves few
Coriander Leaves 1/2 bunch
Turmeric powder 1/4th Tspn
Lemon(nimbu) 1
Puff Pastries
Oil
Salt to taste

METHOD: For the stuffing:

Boiled Potatoes 4 medium
Onion finely chopped 2Tspns
Ginger-Garlic paste 1/2Tspn
Rai 1/2Tspn
Zeera 1/2Tspn
Dried Red chillies 4
Green chilles 4
Chane ki dal 1Tspn
Curry Leaves few
Coriander Leaves 1/2 bunch
Turmeric powder

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 pastries:

Take out the pastries from the refrigerator 15mins before stuffing them.
Beat an egg and keep aside.
Put 2Tspns of stuffing in the middle of the puff pastry and seal the ends with water.
Now coat the pastry with egg.
Place the pastries in oven and cook for 45mins
Till the pastries turn Golden brown.
Serve with tomato sauce or any chutney.

Fried Mutton-Tala Hua Gosht

2008-09-06T10:32:00.000-07:00

INGREDIENTS:

Mutton 1/2 kilo
Red Mirch Powder 1/2 Tspn
Turmeric Powder 1/4th Tspn
Ginger-Garlic Paste 2Tspn
Garam Masala Powder 1Tspn
Black Pepper Powder 1Tspn
Grinded HaraMasala(5 Greenmirch,1 Coriander,1/2 Pudina)
Curry Leaves Few
Nimbu 1
Oil for frying
Salt to Taste

FOR GARNISHING: Freshly cut Coriander and Fried Onion

METHOD

Pressure cook mutton with Salt,Turmeric Powder and Ginger-Garlic Paste with 1 and 1/2 cups of water for 10mins.Do not let the mutton condense fully otherwise it will get mashed when you start frying it.
Now dry out the water in the cooker.
Take a pan and heat 5-6 Tbspns of oil and add some curry leaves,fry them for a minute and take them out in a plate and crush them a bit and keep it aside.
Now add the condensed mutton to the pan and fry for about 2mins, later add Redmirch Powder,Kalimirch Powder,Haramasala paste and Garammasala Powder and fry mutton to golden brown colour and add the crushed Curry leaves .
Lastly add Nimbu ka juice add keep frying till done.Garnish it with freshly cut Coriander and friend onion.

RECOMMENDED COMBINATIONS: Khatti Dal,Tomato ki Chutney,Mirchi ka Saalan,Roti.

Phirni Begum(Chawal Ki Kheer)

2008-09-05T10:06:00.000-07:00

Asalam-alikum everyone ...hope u all r liking my Ramadan special,this is my saher special.My mom-in-law usually makes this.,as we have roti's in the saher she feels u should also have an intake of rice.,

the sweetest form of having it is kheer believe me it completes ur saher.Do try it!!

INGREDIENTS

Milk 1 liter
Basmati Rice powder
Sugar 9Tbspns
Khoa 100grms
Saffron(zafran) 6-7 strands
Cardamom powder 1/4th Tspn
Cashew nut powder 1Tbspn
Chopped almonds and pistachios 1Tbspn
Silver warq for decoration

METHOD

Boil the milk and add rice powder and cashew nut powder,keep stirring continuously to avoid lumps.
Lower the flame and cook for 5 minutes.
Add khoa and stir well.
Add sugar and cook for 5 minutes,keep stirring.
Cool and then add cardamom powder &saffron.
Decorate with silver warq,almonds and pistachios.

Tip:If u want to enhance the flavour of the kheer u can add vanilla essence to it at the end.

Minced mutton(kheema) Ke Samose

2008-09-04T09:35:00.000-07:00

INGREDIENTS

Minced meat 1/4th kilo
Onion Medium sized 1(sliced)
Loung-Patta-Elaichi 2-2-1
Red chilli powder 2 Tspns
Turmeric Powder 1/4th Tspn
Dried Kasuri methi(1 muthi) handful
Tomato 1
Coriander leaves
Coriander Powder 1Tspn
Ginger-Garlic Paste 2Tspns
Salt to taste
Oil for cooking
Samosa flabs

METHOD FOR THE STUFFING:

Heat 4Tbspns of oil in a cooker and add loung-patta-elaichi,add onion and fry till golden brown
Add Ginger-Garlic paste ,Tomato cut to small and cook till tomato gets mashed properly
Add minced meat,salt,red chilli pwdr,turmeric pwdr,coriander pwdr and kasuri methi and fry for about 5 mins
Add 1 and 1/2 cups of water and pressure cook for 10 mins on low flame.
Fry(bhuno) the minced meat till all the water gets evaporated,add coriander leaves and keep frying till meat turns dark brown.

FOR THE SAMOSAS

Store the samosa flabs in freezer,and take them out 30mins before making samosas
Take a samosa flab,put 1Tspn of minced meat stuffing and start folding it into triangle shape and seal it with water.Deep fry them to golden brown.
TIP:You can stuff the samosas and freezer them and take them out 30mins before frying.

Dahi Waade(maash ki daal)

2008-09-02T08:59:00.000-07:00

INGREDIENTS

For the batter

Maash ki dal 1 cup
Green chilles 4
Coriander leaves 1/2 bunch
Cumin pwdr pinch
Baking pwdr 1/4Tspn
Salt to taste

Method to make the batter:

Soak maash ki daal for ateleast 5-6 hours after washing properly for 3-4 times.
Grind the daal to thick consistency with green chilles,coriander leaves,cumin pwdr,baking pwdr and salt.

Method for making the wadas:

Heat oil for deep frying the wadas.
Simply take the batter onto your palm and shape it to form a wada or if ur unable to do that take a table spoon and put the batter forming a round shape into the pan.
Fry till both the sides turn golden brown.
Keep them aside.

For the dahi wadas

Take 500grms of dahi and dilute it with equal quantity of water and add salt,ginger-garlic paste 1/4th tspn,green chilli and corianader paste 1Tspn.
Transfer the wadas to this and garnish it with red chilli powder and coriander leaves.

You can also add bagar of red chillies,curry leaves,green cillies to it.

Bagara Khana

2008-08-28T08:18:00.000-07:00

INGREDIENTS

Basmati rice 3 cups(washed and soaked in water)
Ginger-garlic paste 1Tbspn
Onion 1 Big(sliced finely)
Whole garam masala 3loung,1 inch patta,2 elaichi,1/4th Tspn Shazeera
Green chilles 6
Coriander leaves 1/2 bunch
Mint leaves 1/4th bunch
Garam masala powder 1/4Tspn
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.

Masala Dosa

2008-08-27T09:35:00.000-07:00

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

Maash ki daal(urad daal) 1 cup
Rice flour 2 cups
Salt to taste
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

Hyderabadi Biryani

2008-08-23T09:01:00.000-07:00

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)

Garlic Bread

2008-08-22T16:46:00.000-07:00

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)

2008-08-22T10:00:00.000-07:00

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

2008-08-22T04:40:00.000-07:00

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.

Mutton Masala

2008-08-21T10:11:00.000-07:00

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.

Ambada-Gosht

2008-08-20T11:27:00.000-07:00

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.

Palak-Gosht

2008-08-18T13:02:00.000-07:00

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

2008-08-18T12:49:00.000-07:00

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.

Haleem(made simpler)

2008-08-13T13:36:00.000-07:00

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.

Dum Ke Aloo

2008-08-08T07:58:00.000-07:00

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

Heat oil in a thick bottomed vessel.Add onions and fry to a light brown colour and keep aside.
In the same oil add potatoes and fry till they turn light brown remove and keep aside.
roast coconut,poppy seeds and chironji without oil and grind them to a paste along with almonds.
Blend together curds,fried onion & ground coconut,poppy seeds,chironji and almond powder in grinder.
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.
Add the curd mixture,dalchini,shazeera and elaichi powder and finely chopped coriander,mint leaves and also green chillies.
cover and simmer.cook while constantly stirring the mixture till the gravy thickens and oil starts floating on the top.
Add fried potatoes,half cup of water,cover and cook till the potatoes go tender.

RECOMMENDED COMBINATION:

parathas,rice

Tuna Fish Cutlets

2008-08-08T07:33:00.000-07:00

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

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.
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.
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.
Shallow fry till the cutlets turn golden brown.

RECOMMENDED COMBINATION

Khatti daal,Tarkari ki biryani(vegetable biryani),Qubooli.

Dahi Ki Kadi

2008-08-08T07:17:00.000-07:00

This is a one of my favorites typical hyderabadi dish that i usually make.. INGREDIENTS Dahi(curd) 700grms Red chilli pwdr 1/2Tspn Green chiles 9-10 Turmeric pwdr 1/2Tspn Coriander Pwdr 1/2Tspn Cumin Pwdr 1/2Tspn Coriander leaves 1/2 Bunch Curry leaves 10 Besan 4Tbspn nimbu juice 1/2 Salt to taste FOR THE BHAJIAS 1cup besan mixed with 1/2 Tspn red chilli pwdr,Turmeric pwdr,salt and 1/2tspn ginger-garlic paste and water.,see that the consistency of this paste is medium thick as u need to deep fry them. FOR THE BAGAAR Zeera(cumin) 1Tspn Rai 1/2Tspn Curry leaves Dried Red chillies 5 METHOD

Put the curd in a juicer grinder along with salt,red chilli pwdr,turmeric pwdr,coriander pwdr,cumin pwdr,besan,green chillies and coriander leaves and grind it properly.
Put it in a vessel add curry leaves and cook it on a low flame for 25-30mins.
Keep it aside.
Deep fry the bhajias to golden brown and put it in the dahi.
Finally haet some oil in a pan and add zeera,rai,curry leaves and dried red chilles till it splutters.this makes ur bagaar.
Transfer this to the dahi kadi and add the nimbu juice.

RECOMMENDED COMBINATIONS:

Alu-Methi-Gosh curry,Palak-gosh curry.

Gosh Ka Achaar(Mutton Pickle)

2008-08-08T06:40:00.000-07:00

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

Put mutton pieces in a vessel and add step 1 ingredients(Ginger-garlic paste,2 nimbu juice and turmeric pwdr and salt)
Cook on low flame,do not add water,cook till mutton condenses.
Now grind step 2 ingredients to a fine powder after frying them without oil.
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).
Keep frying till the garlic becomes brown,now add mutton pieces and keep stirring well till mutton turns light brown.
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.
After mutton soaks in oil add 6 nimbu ka juice ,let it stay for a minute and switch off the stove.
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)

2008-08-08T06:27:00.001-07:00

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

Cut the tomatoes into 4.
Heat butter and add ginger-garlic paste,coriander seeds and fry.
Later add bay leaves,tomatoes and keep stirring.
Add salt and soften the tomatoes.
Add Flour,sugar and hot water then filter this shorba in a channi(filter).
Now take a pan put the tomato shorba,add little salt,white pepper and coriander leaves and boil for 5 mins.

Tomato Ka Cut

2008-08-08T06:13:00.000-07:00

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

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.
Add 1 glass of water.
Pressure cook for 20mins on low flame.
Now grind this to a paste in a juicer grinder.
Keep this aside.
Now heat 3Tbspn oil in apan and add Zerra,rai,curry leaves and dried red chillesand let them splutter.This makes ur bagaar.
Add the bagaar to the tomatoes.
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

2008-08-08T06:00:00.000-07:00

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

Slice onion,grind chawal ka atta to paste.
Heat oil and add cumin(zeera),sliced onion.
Add curry leaves,Green chilli paste,salt,Turmeric pwdr,Ginger-Garlic paste and fry well.
Add tomatoes to it and keep frying till oil starts leaving the sides.
Add imli ka khatta and cook for about 10mins,add good amount of water.
Add Coriander pwdr and Cumin pwdr.
lastly add chalwal ka paste(see its properly diluted or it may form lumps when u start adding it to the kadi)
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

2008-08-08T04:25:00.000-07:00

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

Heat 3Tbspn oil in a cooker ,later add Cumin,Loung,Elaichi,dalchini,Dried Red mirch,bay leaves.fry them for a minute.
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.
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.
Add grated ginger,Green chillies,corinader leaves with 1 and 1/2 cups of water and cover &cook for 20-30mins on low flame.
Finally add garam masala pwdr and switch off the stove after a minute.
Finish the dressing and serve hot.

Recommended combination:

Tomato ka cut,Roti,Khatti daal

French Fries

2008-08-08T03:46:00.000-07:00

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.

Dum Ka Murgh

2008-08-07T17:02:00.000-07:00

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!!!!!

2008-08-07T16:27:00.000-07:00

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

2008-08-07T15:49:00.000-07:00

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

2008-08-07T07:15:00.000-07:00

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:

Grind to a fine powder Dalchini,Cloves,Cardamoms,Peppercorns,cumin and coriander.
Grind to a fine paste(separetely) Green chilles,Corinader leaves,Mint leaves,cashewnuts and fried onions.this makes ur hara masala
Mix together the haramasala with Ginger-Garlic paste along with beaten curds.put the chicken pieces in this mixture and marinade for 30mins.
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

Instant Tomato ki Chutney

2008-08-06T12:25:00.000-07:00

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.

Moglai Kofte

2008-08-04T12:55:00.000-07:00

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

Welcome to my Blog

2008-08-01T18:09:00.000-07:00

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..