Saturday, August 30, 2008
great indian food
- Pulao
Serves 6
Ingredients :
Mutton - 1kg
Basmati rice - 1/2kg
Aniseeds - 1tbs
Coriander seeds - 1tbs
Pepper corns - 10nos
Dry ginger powder - 2tsp
Almonds - 10nos
Walnuts - 5nos
Cashew nuts - 10nos
Raisins- 20nos
Milk - 750ml
Bay leaves - 4nos
Groundnut oil - 6tbs
Green cardamom - 4nos
Cloves - 4nos
Cinnamon - 2"pieces
Garam masala - 1tsp
Salt - to taste
To garnish :
Sliced and fried onions - 4tbs
Chopped mint leaves - 1tsp
Chopped coriander leaves - 2tbs
Method of Preparation :
Slice mutton into large pieces. Clean rice and drain the water completly. Tie aniseeds, coriander seeds, pepper corns and the ginger powder in a clean white cloth.
Remove skin of almonds and slice the walnuts into halves. Lightly fry these and cashew nuts and raisins in ghee and keep aside.
Pressure cook the mutton along with the milk, bay leaves and the tied up spices for 7 minutes. Strain the stock. Squeeze the cloth to extract maximum flavour. Discard the bag and the bay leaves. The quantity of stock must be 750ml. If it is less, add water and if more, boil excess water.
Heat oil in the pressure cooker. Sauté clove, cinnamon and green cardamon. Fry meat pieces a few at a time. Remove when brown.
Put the rice in the same oil. Fry well. Add hot stock, garam masala, salt and dry fruits. Pressure cook on a low heat for 5 minutes and allow to cool without removing the lid.
Serve garnished with fried onions, chopped mint and coriander leaves.
kashmir special
- Dum Aloo (Baked Potatoes in Rich Gravy)
Serves 6
Ingredients :
Boiled potatoes (small) - 10nos
Oil - 4tbs
Cloves - 5nos
Green cardamoms - 5nos
Black cardamoms - 2nos
Aniseed powder - 2tbs
Dry Ginger Powder - 1tbs
Kashmiri Chilli Powder - 1tbs
Garam masala - 1/2tsp
Yogurt - 2tbs
Water - 1cup
Salt - to taste
Oil - for frying
Method of Preparation :
Heat oil and deep fry potatoes until evenly brown. Keep aside
Heat 4tbs oil and add cloves and cardamoms. Saute well by adding salt, aniseed, ginger and chilli powder. Take care that the spices does not get burnt. Add yogurt, stirring constantly.
Add water and let it come to boil. Now add potatoes and let it simmer on slow heat until the gravy thickens and oil separates. Sprinkle garam masala and remove from fire. Serve with steamed rice. - Rogan Josh
Serves 6
Ingredients :
Ghee - 2tbs
Mutton - 1kg
Finely chopped onion - 1no
Garlic - 3flakes
Ginger- 1"piece
Chopped red chillies - 4nos
Green cardamom - 4nos
Cloves - 4nos
Coriander seeds - 2tsp
Cumin seeds - 2tsp
Paprika - 1tsp
Salt - 1tsp
Bay leaf - 1no
Yogurt - 1/4cup
Cinnamon stick - 1"piece
Hot water - 2/3cup
Garam masala - 1/4tsp
Pepper powder - to taste
Method of Preparation :
Slice meat into medium cubes. Grind garlic, ginger, red chillies, cardamom, cloves, coriander, cumin, paprika and salt together and keep aside.
Heat ghee. Saute onions until light brown. Add ground paste and bay leaf and stir until fragrant. Add sliced meat and simmer for a few minutes. Add yogurt and mix well. Stir in the cinnamon, hot water and pepper to taste. Cover and cook on a low heat until the meat is very tender and the sauce thickens. While cooking, stir occasionally to prevent burning.
When it is done, discard the cinnamon stick and stir in the garam masala. Cover for a few minutes and remove from fire
Friday, August 29, 2008
Paneer Amritsari
Ingredients:
Paneer - 500gms
Onions sliced into thin rings -2nos
Gram flour - 3/4cup
Turmeric Powder - 1/2tsp
Grated Ginger - 1tsp
Crushed Garlic - 1tsp
Ajwain (Thymol) seeds - 1tsp
Tandoori Masala - 1/2tsp
Garam masala - 1/2tsp
Red Chilli Powder - 1tsp
Sugar -1/2tsp
Anardana (Dry pomegranate) powder - 1
Salt - to taste
Finely Chopped
Coriander - 1/2tbs
Oil - 2tbs
Method of Preparation :
Slice paneer into small cubes. Make a thick paste with flour, turmeric powder, ginger, garlic, ajwain, tandoori and garam masala. If necessary sprinkle 2-3 tbsp water while making paste. Mix well by adding 1/2tbs oil. Marinate onions and paneer cubes in the paste for 10 minutes. Fry paneer pieces until brown. Keep aside the remaining marinate paste.
Heat oil and sauté onions till light brown. Add marinate paste kept aside and stir well. When dry, add fried paneer, chilli powder, anardana powder, sugar and salt and mix well. Garnish with coriander and serve hot
Palak Makkai Malai
Ingredients :
Chopped Spinach
-
1bunch
Green gram dal (moong dal)
-
2tbs
Chopped Green Chillies
-
3nos
Grated Ginger
-
1"piece
Onion
-
1
Clove-Cinnamon powder
-
1/4tsp
Turmeric powder
-
1/4tsp
Boiled Corn Kernels
-
1/2cup
Cream
-
1/3cup
Garam Masala
-
1/4tsp
Red Chilli powder
-
1/2tsp
Dried Mango powder (amchur)
-
1/2tsp
Salt
-
to taste
Ghee
-
3tbs
Method of Preparation :
Wash and clean green gram dal and spinach. Pressure cook spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger and chillies with 11/2cup water. When dal is soft, mash the mixture with a ladle.
Heat 2tbs ghee in a pan and add boiled corn kernels, spinach-dal mixture, salt, amchur and garam masala. Saute well. Stir in beaten cream and stir till smooth. Remove from fire and keep aside.
Heat remaining ghee and sauté chilli powder. Pour this over the Palak Makkai Malai kept aside. Mix well and serve hot. It is a good dish with parathas, rotis etc.
Aloo Mutter
Ingredients:
Boiled Potatoes - 2nos
Boiled Green Peas - 1cup
Chopped Capsicum - 1/4quantity
Chopped Onion - 1no
Chilli powder - 1tsp
Turmeric powder - 1/2tsp
Tomato puree - 1/2cup
Cream - 1tbs
Sugar - a pinch
Oil - 1tsp
Salt - to taste
Method of Preparation :
Slice the potatoes into small cubes. Heat oil in a pan and sauté onion. Add chilli and turmeric powder and stir for a few seconds. Add tomato puree (tomato crushed in a mixie), sliced potatoes, green peas and capsicum and stir again. Mix well by adding sugar and salt. Add cream to the gravy and mix well just before serving.
Chicken Tikkas
Ingredients:
Chicken - 1large
Curds - 2cups
Chilli powder - 1tsp
Garam masala - 1tsp
Lemon juice - 2tbs
Red colour - 2-3drops
Onions - 4nos (medium size)
Garlic cloves - 4-5nos
Ginger - 1/2"piece
Raw papaya - 2"piece
Ghee - as required
Salt - to taste
Method of Preparation :
Clean the chicken. Remove the bones and slice it into small pieces.
Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.
Keema Rajma
Ingredients :
Rajma (Kidney Beans) - 200gms
Minced meat - 500gms
Salt - to taste
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger-garlic paste - 2tsp
Vinegar - 1tsp
Groundnut oil - 1/3cup
Ground onions - 2nos (large size)
Finely chopped tomatoes - 250gms
Ground coriander - 1/4cup
Butter - 1tbs
For Masala :
Cardamom - 4nos
Cloves - 4nos
Cinnamon - 1"piece
Coriander seeds - 1tbs
Poppy seeds - 1tbs
For Garnish :
Slit green chillies - 5-6nos
1 lime cut into thin circles
Method of Preparation :
Soak rajma overnight. Roast the ingredients for the masala and grind it to a fine powder. Keep aside.
Marinate mince meat with salt, 1tsp chilli powder, 1/4tsp turmeric, ginger-garlic paste and vinegar for 1 hour. Pressure cook both the rajma and mince meat together with 2-3cups of water for 15 minutes.
Heat oil in a pan and saute onion paste till golden colour over a medium flame. Add the remaining chilli powder, turmeric powder and tomatoes and sauté till tomatoes are amalgamated. Add cooked mince, coriander paste, ground masala and bring to a boil. Cook till quite thick. Add butter and remove from fire.
Garnish with slit green chillies and lemon slices.
Butter Chicken
Ingredients :
Boneless chicken (thighs or breasts) - 400gms
Butter - 2-3tbs
Thinly sliced Onion - 1no
Cinnamon - 1/4tsp
Crushed garlic - 2tsp
Crushed ginger - 2tsp
Turmeric powder - 1/2tsp
Chilly powder - 1-2tsp
Coriander powder - 1tbs
Ground almonds - 1/2cup
Sliced tomatoes - 225gms
Tomato paste - 1tbs
Yogurt - 1/2cup
Method of Preparation :
Clean, remove skin and cut the chicken into small pieces.
Heat a pan and melt 3tbs butter. Add sliced onion and cinnamon and fry lightly. When onions are soft stir in the crushed garlic and ginger. Add turmeric, chilli and coriander powder and sauté on a medium flame. Add sliced chicken pieces and sauté stirring constantly until the chicken has turned white.
Add ground almonds, sliced tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add yogurt and heat for sometime.
Sukhi Channa Dal
Ingredients :
Channa dal - 1cup
Thinly Sliced Onions - 1cup
Finely chopped fenugreek leaves or dill leaves -1tbs
Cinnamon - 1"piece
Cardamoms - 2-3nos
Cloves - 2nos
Bayleaf - 1
Cumin seeds - 1tsp
Turmeric powder -1/2tsp
Pepper powder - 1/2tsp
Salt - to taste
Sugar - 1/2tsp
Lemon juice - 1tsp
Ghee - 2tbs
Method of Preparation :
Clean and soak dal for 15 minutes. Boil with turmeric powder and salt with 5cups water till soft and drain the water. Heat ghee in a pan and season cinnamon, cardamom, clove, cumin seeds. Add onions and fry till light brown. Add dal, sugar, pepper powder lemon juice, bay leaves and fenugreek leaves. Stir gently. Do not mash up dal too much. Serve hot with paratha, nan, rice etc.
Ingredients:
Paneer - 500gms
Onions sliced into thin rings -2nos
Gram flour - 3/4cup
Turmeric Powder - 1/2tsp
Grated Ginger - 1tsp
Crushed Garlic - 1tsp
Ajwain (Thymol) seeds - 1tsp
Tandoori Masala - 1/2tsp
Garam masala - 1/2tsp
Red Chilli Powder - 1tsp
Sugar -1/2tsp
Anardana (Dry pomegranate) powder - 1
Salt - to taste
Finely Chopped
Coriander - 1/2tbs
Oil - 2tbs
Method of Preparation :
Slice paneer into small cubes. Make a thick paste with flour, turmeric powder, ginger, garlic, ajwain, tandoori and garam masala. If necessary sprinkle 2-3 tbsp water while making paste. Mix well by adding 1/2tbs oil. Marinate onions and paneer cubes in the paste for 10 minutes. Fry paneer pieces until brown. Keep aside the remaining marinate paste.
Heat oil and sauté onions till light brown. Add marinate paste kept aside and stir well. When dry, add fried paneer, chilli powder, anardana powder, sugar and salt and mix well. Garnish with coriander and serve hot
Palak Makkai Malai
Ingredients :
Chopped Spinach
-
1bunch
Green gram dal (moong dal)
-
2tbs
Chopped Green Chillies
-
3nos
Grated Ginger
-
1"piece
Onion
-
1
Clove-Cinnamon powder
-
1/4tsp
Turmeric powder
-
1/4tsp
Boiled Corn Kernels
-
1/2cup
Cream
-
1/3cup
Garam Masala
-
1/4tsp
Red Chilli powder
-
1/2tsp
Dried Mango powder (amchur)
-
1/2tsp
Salt
-
to taste
Ghee
-
3tbs
Method of Preparation :
Wash and clean green gram dal and spinach. Pressure cook spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger and chillies with 11/2cup water. When dal is soft, mash the mixture with a ladle.
Heat 2tbs ghee in a pan and add boiled corn kernels, spinach-dal mixture, salt, amchur and garam masala. Saute well. Stir in beaten cream and stir till smooth. Remove from fire and keep aside.
Heat remaining ghee and sauté chilli powder. Pour this over the Palak Makkai Malai kept aside. Mix well and serve hot. It is a good dish with parathas, rotis etc.
Aloo Mutter
Ingredients:
Boiled Potatoes - 2nos
Boiled Green Peas - 1cup
Chopped Capsicum - 1/4quantity
Chopped Onion - 1no
Chilli powder - 1tsp
Turmeric powder - 1/2tsp
Tomato puree - 1/2cup
Cream - 1tbs
Sugar - a pinch
Oil - 1tsp
Salt - to taste
Method of Preparation :
Slice the potatoes into small cubes. Heat oil in a pan and sauté onion. Add chilli and turmeric powder and stir for a few seconds. Add tomato puree (tomato crushed in a mixie), sliced potatoes, green peas and capsicum and stir again. Mix well by adding sugar and salt. Add cream to the gravy and mix well just before serving.
Chicken Tikkas
Ingredients:
Chicken - 1large
Curds - 2cups
Chilli powder - 1tsp
Garam masala - 1tsp
Lemon juice - 2tbs
Red colour - 2-3drops
Onions - 4nos (medium size)
Garlic cloves - 4-5nos
Ginger - 1/2"piece
Raw papaya - 2"piece
Ghee - as required
Salt - to taste
Method of Preparation :
Clean the chicken. Remove the bones and slice it into small pieces.
Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.
Keema Rajma
Ingredients :
Rajma (Kidney Beans) - 200gms
Minced meat - 500gms
Salt - to taste
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger-garlic paste - 2tsp
Vinegar - 1tsp
Groundnut oil - 1/3cup
Ground onions - 2nos (large size)
Finely chopped tomatoes - 250gms
Ground coriander - 1/4cup
Butter - 1tbs
For Masala :
Cardamom - 4nos
Cloves - 4nos
Cinnamon - 1"piece
Coriander seeds - 1tbs
Poppy seeds - 1tbs
For Garnish :
Slit green chillies - 5-6nos
1 lime cut into thin circles
Method of Preparation :
Soak rajma overnight. Roast the ingredients for the masala and grind it to a fine powder. Keep aside.
Marinate mince meat with salt, 1tsp chilli powder, 1/4tsp turmeric, ginger-garlic paste and vinegar for 1 hour. Pressure cook both the rajma and mince meat together with 2-3cups of water for 15 minutes.
Heat oil in a pan and saute onion paste till golden colour over a medium flame. Add the remaining chilli powder, turmeric powder and tomatoes and sauté till tomatoes are amalgamated. Add cooked mince, coriander paste, ground masala and bring to a boil. Cook till quite thick. Add butter and remove from fire.
Garnish with slit green chillies and lemon slices.
Butter Chicken
Ingredients :
Boneless chicken (thighs or breasts) - 400gms
Butter - 2-3tbs
Thinly sliced Onion - 1no
Cinnamon - 1/4tsp
Crushed garlic - 2tsp
Crushed ginger - 2tsp
Turmeric powder - 1/2tsp
Chilly powder - 1-2tsp
Coriander powder - 1tbs
Ground almonds - 1/2cup
Sliced tomatoes - 225gms
Tomato paste - 1tbs
Yogurt - 1/2cup
Method of Preparation :
Clean, remove skin and cut the chicken into small pieces.
Heat a pan and melt 3tbs butter. Add sliced onion and cinnamon and fry lightly. When onions are soft stir in the crushed garlic and ginger. Add turmeric, chilli and coriander powder and sauté on a medium flame. Add sliced chicken pieces and sauté stirring constantly until the chicken has turned white.
Add ground almonds, sliced tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add yogurt and heat for sometime.
Sukhi Channa Dal
Ingredients :
Channa dal - 1cup
Thinly Sliced Onions - 1cup
Finely chopped fenugreek leaves or dill leaves -1tbs
Cinnamon - 1"piece
Cardamoms - 2-3nos
Cloves - 2nos
Bayleaf - 1
Cumin seeds - 1tsp
Turmeric powder -1/2tsp
Pepper powder - 1/2tsp
Salt - to taste
Sugar - 1/2tsp
Lemon juice - 1tsp
Ghee - 2tbs
Method of Preparation :
Clean and soak dal for 15 minutes. Boil with turmeric powder and salt with 5cups water till soft and drain the water. Heat ghee in a pan and season cinnamon, cardamom, clove, cumin seeds. Add onions and fry till light brown. Add dal, sugar, pepper powder lemon juice, bay leaves and fenugreek leaves. Stir gently. Do not mash up dal too much. Serve hot with paratha, nan, rice etc.
Thursday, August 28, 2008
- Assad Roast (Goan Pork Roast)
Serves 6
Ingredients :
Mutton (boneless) or Pork with fat in one piece - 1kg
Salt - to taste
Ginger - 1"piece
Garlic - 10flakes
Turmeric power - 1/2tsp
Ground Pepper - 1tsp
Ghee - 2tbs
Spring onions - 5nos
CFish Rolls
Ingredients:
Any fleshy fish - 1/2kg
Boiled and minced potatoes - 3nos
Turmeric powder - 1tsp
Chilli powder - 1tsp
Pepper powder - 1/2tsp
Juice of 1 lemon
Fish stock - 2tbs
Beaten egg - 1
Fine breadcrumbs
Oil for frying
Method of Preparation:
Clean the fish and boil with a little water and salt. Take the fish out and keep the stock aside.
Remove bones, if any. Mash the fish together with the minced potatoes, turmeric, chilli and pepper powders. Add lime juice and stock. If necessary, add salt.
Take lemon size balls from the mixture and press them flat and roll with the hands. Dip in beaten egg. Coat with bread crumbs and deep fry until golden brown. Serve hot. innamon - 1"piece
Cloves - 5nos
Dry red chillies - 4nos
Method of Preparation :
Prick the mutton or pork all over with a fork and rub in a little salt.
Grind ginger and garlic together. Add turmeric and pepper to it. Rub this mixture over the meat.
Heat ghee in a large pan and add sliced spring onion and meat. Fry the meat till golden brown all over. Then add 1 cup of water, cinnamon, clove and red chillies. Cover and simmer till done and the gravy thickens. Add more water if needed. Slice the pork or mutton piece into small pieces as desire while it is slightly warm. Garnish with roast potatoes and boiled small carrots.
Note : If desired, you can slice the meat before cooking
- Fish Hingli (Fish Cooked with Raisins)
Serves 6
Ingredients :
Magur (cat fish) or Firm white fish - 1/2kg
Raisins - 200gms
Mustard oil - 1/4cup
Ghee - 1/4cup
BayRosogolla
Ingredients :
Milk - 1litre
Citric acid - 1/2tsp
Sugar - 1tsp
For Syrup :
Water - 5 cup
Sugar - 11/2 cup
Vanilla essence (optional) - 1/2tsp
Method of Preparation :
Boil the milk and add the citric acid to make the paneer. Once the paneer separates from the whey, strain and wash it thoroughly. Tie the paneer in a muslin cloth and squeeze out the excess water. Add 1tsp sugar to it and knead the paneer well. Divide the paneer dough into small balls and keep aside.
Make syrup with the sugar and water, then add the balls while the syrup is boiling. (Add vanilla essence if necessary) Cover with a lid and continue to boil it for 15 minutes. Remove from heat and keep to cool. leaves - 2nos
Peppercorns - 6nos
Asafoetida - a pinch
Ground ginger - 1tbs
Chilli powder - 1/2tsp
Curd - 1tbs
Sugar - 2tsp
Salt - to taste
Method of Preparation :
Slice fish into large pieces. Wash and keep aside. Grind the raisins.
Heat oil and ghee together. Season with bay leaves, peppercorns and asafoetida. Add ground raisins, ginger and chilli powder and fry for 2 minutes. Pour curd and fry for some time. Add fish, 3/4cup water, sugar and salt.
Cook on medium flame and remove when the fish is done and the gravy thickens. Serve with rice or pulao
Chicken Curry
Serves 4
Ingredients :
For the Paste
Chicken
-
800gms (sliced into 8 medium sized pieces)
Poppy seeds (khus khus)
-
2tsp
Chopped onions
-
2nos
Whole red chillies
-
6 nos
Curry leaves
-
2flakes
Grated coconut
-
6tbs (optional)
Red chilli powder
-
1tsp
Coriander seeds
-
1tsp
Turmeric powder
-
1tsp
Cumin seeds
-
1tsp
Chopped tomatoes
-
2nos
Fennel
-
1tsp
Lemon juice
-
2tsp
Cinnamon
-
1" piece
Oil
-
2tbs
Cloves
-
2nos
Water
-
2cups
Green cardamoms
-
2nos
Salt
-
to taste
Chopped ginger
-
2tsp
Finely chopped coriander leaves for garnishing
Chopped garlic
-
2tsp
Oil
-
to roast
Method of Preparation :
Heat some oil and roast all the ingredients for the paste except chopped ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic. Keep aside.
Heat 2tbs oil in a heavy bottom pan and fry onions till golden brown. Add curry leaves, chilly powder, turmeric powder and ground paste. Sauté well. Add chopped tomatoes and fry till oil separates. Put chicken pieces and sauté for a while. Mix well by adding lemon juice, water and salt to taste. Cover and cook on a slow flame till the chicken is fully tender. Garnish with chopped coriander leaves.
Serves 4
Ingredients :
For the Paste
Chicken
-
800gms (sliced into 8 medium sized pieces)
Poppy seeds (khus khus)
-
2tsp
Chopped onions
-
2nos
Whole red chillies
-
6 nos
Curry leaves
-
2flakes
Grated coconut
-
6tbs (optional)
Red chilli powder
-
1tsp
Coriander seeds
-
1tsp
Turmeric powder
-
1tsp
Cumin seeds
-
1tsp
Chopped tomatoes
-
2nos
Fennel
-
1tsp
Lemon juice
-
2tsp
Cinnamon
-
1" piece
Oil
-
2tbs
Cloves
-
2nos
Water
-
2cups
Green cardamoms
-
2nos
Salt
-
to taste
Chopped ginger
-
2tsp
Finely chopped coriander leaves for garnishing
Chopped garlic
-
2tsp
Oil
-
to roast
Method of Preparation :
Heat some oil and roast all the ingredients for the paste except chopped ginger and garlic. Allow to cool and grind to a paste along with ginger and garlic. Keep aside.
Heat 2tbs oil in a heavy bottom pan and fry onions till golden brown. Add curry leaves, chilly powder, turmeric powder and ground paste. Sauté well. Add chopped tomatoes and fry till oil separates. Put chicken pieces and sauté for a while. Mix well by adding lemon juice, water and salt to taste. Cover and cook on a slow flame till the chicken is fully tender. Garnish with chopped coriander leaves.
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