Achari gosht

Serves 4 INGREDIENTS:

1. Mutton 1/2kilo
2. Red chilli powder 2Tspns
3. Turmeric powder 1\2 Tspn
4. Ginger-garlic paste 2Tbspns
5. Garam masala powder 1tspn
6. Curry powder 2Tbspns
7. Yoghurt 400gms
8. Tomato paste 1box
9. Salt to taste
10. Oil 4Tbspns
11. Coriander leaves 1bunch

For the bagaar

1. Cumin seeds 1tspn
2. Mustard seeds 1tspn
3. Kalonji 3/4th tspn(caraway seeds)
4. Methi 3/4th tspn
5. 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.

Butter Chicken

INGREDIENTS:

1. Chicken with bone or boneless chicken(cut to small) 1kg
2. Ginger-Garlic paste 2Tbspns
3. Coriander powder 1Tspn
4. Garam masala powder 1 and 1/2 Tspns
5. Fresh lemon 1
6. Mustard seeds (1tspn)
7. Curd 400 grms
8. Red chilli powder 2Tspns
9. Tomato paste 1box
10. OIl 3Tbspns
11. Orange red colour a pinch
12. Unsalted butter 75Grms
13. Salt to taste
14. Green Chillies 4pcs
15. Black Pepper 1Tspns

Step 1
ROASTED AND GRINDED TO PASTE

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

METHOD:
Step 1

1. Cut the chicken into cubes wash and drain well.
2. Apply salt,fresh lemon juice and 2tbspns of ginger-garlic paste.
3. Marinate for 30mins.
4. Next add 1tspn garam masala powder,curd,dhania powder and orange red colour.
5. Marinade this for atlesat 1hr.
6. 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)
7. Keep them aside.

Step2

1. Heat oil in a vessel and add 1tbspn of ginger-garlic paste and fry to brown in colour.
2. 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.
3. Now add the remaining masala i.e., the batter that was left after frying chicken.
4. Add tomato paste and fry well.
5. Now add the fried chicken pieces and cook till tender.
6. Finally add butter and cook till oil starts floating.
7. Garnish with almonds,cashewnuts and silver paper.
8. Serve hot.

Suggested combination:
All type of Rotis,bagara khana,rice,Etc.,

Kaddu ki kheer

INGREDIENTS:

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

METHOD

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

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.

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.

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.

Baigan Ki Chutney-Quick Easy &Tasty

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:

1. Baigan (medium sized) 2
2. Tomato (medium) 1
3. Coriander Leaves 1/2 bunch
4. Tamarind 1Tspn
5. Tumeric Powder 1/2 Tspn
6. Salt to taste
7. Methi 1Tspn
8. Mustard seeds(Rai) 1Tspn
9. Maash ki daal 1Tspn
10. Green Chillies 5

For The Bagar:

1. Curry leaves few
2. 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.