Chole-Bature

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:

1. Kabuli chana 1 cup(soaked for 6-8 hours)
2. Potatoes 2big(boiled and mashed)
3. Onions 2large(grinded)
4. Ginger-Garlic paste 2Tspns
5. Tomatoes 3big
6. Green chilles 6-8
7. Red chilli powder 2Tspns
8. Turmeric powder 1/4th Tspn
9. Garam masala 1Tspn
10. Coriander powder 1Tspn
11. Cumin(zeera) powder 1/2Tspn
12. Chole masala(any brand)
13. Curry leaves few
14. Coriander/Cilantro leaves 1bunch
15. Loung (2-3),Dalchini(1 inch)
16. Tamarind (handful-soak,stain and keep the pulp ready)
17. Oil for cooking
18. 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.

Tomato-Gosht

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:

1. Mutton 1/4th kilo
2. Tomatoes 6-8
3. Green chilles 6
4. Red chilli powder2Tspn
5. Turmeric powder 1/4th Tspn
6. Onions sliced 1 big
7. Ginger-Garlic paste 2Tbspn
8. Oil 6Tbspns
9. 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)

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

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

STEP 2
For the shorba

1. Onion small 1 sliced
2. Ginger garlic paste 1Tbspn
3. Green chilles 8-9
4. Garm masala powder 1Tspn
5. Wheat flour 2 handfuls
6. Nahari masala 1/2 packet or potli ka masala
7. Curry leaves few
8. Cilatro and Mint leaves few
9. 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

INGREDIENTS:
For the Dough:

1. Wheat flour 2cups
2. Olive Oil 2Tbspns
3. Water as required
4. Salt to taste

For the Stuffing

1. Potatoes 3Medium(boiled and mashed well)
2. Red chilli powder 1Tspn
3. Turmeric powder 1/4th Tspn
4. Cumin powder 1/2Tspn
5. Roasted cumin 1/2Tspn
6. Roasted coriander seeds 1Tspn
7. Green chilles 3-4(chopped finely)
8. Garam Masala 1Tspn
9. Coriander leaves/cilantro 1bunch
10. 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.

Sheer Khorma

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:

1. Milk 1liter
2. Thin vermicelli(Roasted one) 3/4th cup
3. Ghee 4-5Tbspns
4. Sugar 1 and 1/2 cups
5. Elaichi 2
6. 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

INGREDIENTS:

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

Spring Rolls

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

1. Beans 100grms
2. Carrots 100grms
3. Cabbage 100grms
4. Capsicum 100grms
5. Chicken 100grms(boiled and shredded)
6. Spring Onions 50grms
7. Potatoes 150grms(optional)
8. Green chilles 10
9. Coriander leaves 1 bunch
10. Ajinomoto 1/2Tspn
11. Green chilli sauce 1Tspn
12. Finely chopped Ginger 1Tspn
13. Finely chopped Garlic 1Tspn
14. Black Pepper powder 1-2Tspn(if u want it to be spicy)
15. Soya sauce 2drops
16. Fresh Lemon juice or Vinegar 1Tbspn
17. Salt to taste
18. Spring roll Flabs or Samosa flabs will also do

Method

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