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Thursday, March 12, 2009

Kashmiri Kebabs

Ingredients

Mutton - 1 kg, minced, 2 large onions quartered, green chilli 4, chopped
into big pieces, Ginger 1 & 1/2 inch piece, Egg 1, Red Chilli powder 1 & 1/2 teaspoon, Roasted jeera powder- 1 tablespoon, Salt & pepper to taste.

Method

Mix all the ingredients except the egg.
Add the raw egg and blend well and shape into oblong pieces.
Boil 2 glasses of water in a shallow pan and while boiling gently slide the kababs inside it.
Let it simmer till the whole water evaporates.
Then deep-fry the kababs in a shallow pan till brown.
Serve hot with onion rings and lemon wedges.

Monday, November 10, 2008

Potato & Cauliflower Curry


Ingredients:

3 potatoes, chopped
water for boiling
1 cauliflower, chopped
1/2 onion, sliced
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1/4 tsp ground cloves
1/4 tsp ginger
2 bay leaves
3 tbsp olive oil
1 tbsp lemon juice
1/3 cup water

Preparation:

Boil the potatoes in water for about 15 minutes, or until just barely tender.

Remove from heat and drain. Next heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds, then add the onion, cauliflower and potatoes.

Allow the veggies to cook for 3 to 5 more minutes, then add the lemon juice and
water.

Cover and cook for another 6 to 8 minutes, or until cauliflower is done cooking.

Serve your vegetarian aloo gobi alone or with rice or rotis if desired.

Friday, September 19, 2008

Delicious Curd Mutton Curry



Ingredients:

500 gms boneless leg of lamb, cubed
500 gms yoghurt
1 tsp freshly ground pepper
Salt to taste
1 tsp turmeric powder
3 tbsps each of garlic and ginger paste
Green chillies to taste, finely chopped
3 tbsps vegetable, sunflower or canola oil
2 medium-sized onions, sliced
3 tbsps garam masala (see recipe below)
3 tsps coriander powder
3 tsps cumin powder
4 bay leaves
500 gm can of diced tomatoes
500 ml lamb stock
3 tbsps finely chopped mint leaves
3 tbsps finely chopped coriander leaves
1” piece of ginger, julienned

Preparation:

Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chillies together. Marinate the lamb in this mixture for 30 minutes.
Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant. Add the tomatoes, cumin powder, bay leaves, coriander powder and garam masala and continue to fry till the oil separates from the mixture.
Add the marinated lamb and cook till most of the liquid has evaporated. Pour in the lamb stock and cook till the meat is tender. Adjust seasoning if needed.
Garnish with chopped coriander and mint and juliennes of ginger and serve.

Time for Preparation 45 mins and Time to cook 30 minutes

Friday, July 11, 2008

Dal Butter Fry


Ingredients:- 1/4 cup yellow moong dal, 1/4 cup masoor dal, 3/4 cup toor dal, 3/4 cup channa dal, 3 small green chillies, ginger & garlick 1/2 teaspoon each, 2 or 3 curry leaves. one onion finely chopped, 1/2 lime juice, mustard seed, & cumin seeds 1/2 tsp. 2 sprigs coriander chopped,
1/2 tsp red chillie powder and 1/2 tsp tumeric and 4 table spoons ghee.

Method:- Mix all the dals, wash thoroughly and soak for 15 minutes. Pressure cook and remove after approximately 5 whistles. In a saucepan heat some ghee and fry the dry ground masalas after making into a paste. Add the dal and bring to boil, then add the green chillies, ginger, garlick, chopped coriander and cover for a few minutes. Serve hot with rotis or alternatives.

Monday, June 16, 2008

Hyderabadi Biryani



Ingredients:

1 lb basmati rice
1.5 - 2 lb lamb, bone in (use some pieces from the ribs) --make sure
it is tender meat

Method:

Fry 2 medium onions till golden brown. Take out of the oil. Save the
oil.

Mix well the following:

the meat pieces,
the onion, some of the oil,
3/4 tbsp ginger and garlic powders each (less if using fresh paste)
2-3 green chilies, split in two
1 stick of cinnamon, broken in 3-4 pieces
6 cardamom pods, crushed by hand
6-8 cloves
half a handful of cilantro leaves
half tsp red chili powder
3/4 cup yogurt
1 tsp salt (more if you wish)

Keep the above mix standing for about 4 hours (in the fridge)
Boil the rice in twice as much water, till it is halfway cooked. Drain.
Place the mix at the bottom of a baking pan (the blue pans you get here
for roasting are good, or else an aluminum baking dish will do). Spread
the rice on top of the mix. Heat up a pinch of saffron in half a cup of
milk, and spread the milk around on top. Cover the pan with its cover,
or aluminum foil. Heat the oven to 400, and bake for about 45-60 minutes.
Check around 45 min -- for doneness of meat --some like it a little chewy,
others soft. By now, the fragrance of the biryani should be wafting through
the house, and you should be salivating. Enjoy it with dahi ki chatni!

Tuesday, May 20, 2008

AMRITSAR MUTTON CHOP


Ingredients

1 Kg mutton
100 grms onion
25 gm ginger
5 cloves of garlic
5 sprigs of green coriander
5 gms red chilli powder
Breadcrumbs
Salt to taste
Garam masala to taste

Method

Grind the meat. Blend onion, ginger, garlic and coriander leaves with red chillie powder and salt. Mix the ground meat with it and grind again. Make small chaaps patties)(cakes) out of the mix Fry the breadcrumb and crush them. Roll the chops in the breadrumbs and sprinkle garam masala. Fry the meat cakes on a flat pan till they are golden brown. Use 2 teaspoons of ghee to fry each cake. Serve hot with any sauce.

Tuesday, April 22, 2008

Chicken Tandoori


Ingredients:

4 Chicken legs, thighs and drumsticks attached (About 2 1/4 lbs)
1 tblspoon lemon juice
1 teaspoon yellow food coloring
1/2 teaspoon red food coloring
1 1/2 tblspoon ground coriander
1 tblspoon paprika
1 tblspoon ground cumin
1 teaspoon salt
1 1/4 cup plain yogurt
1 tblspoon grated fresh ginger
1 teaspoon garlic paste
1/4 cup ghee / vegetable oil

Method:

Remove skin of chicken leg,lengthwise. Remove and discard. Mix lemon juice and yellow and red food coloring in cup. Brush chicken with mixture to coat. Mix coriander paprika, cumin and salt in cup. Sprinkle mixture over chicken in shallow glass bowl , turning chicken and spreading spices to evenly coat.

Mix yogurt, ginger and garlic in a small bowl. Pour yogurt mixture over chicken, turning pieces to coat. Cover and marinate in refrigerator, turning pieces occasionaly, 4 to 6 hours. Let chicken stand in marinade, covered, at room temprature for an hour before cooking.

Heat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible. Place chicken in single layer in a greased shallow baking pan; Baste chicken with 2 tablespoons ghee.

Bake chicken 12 minutes. Turn pieces over; brush with remaining 2 tblspoon ghee. Continue baking until chicken is cooked through and tender, about 15 minutes longer. Serve immediately.