Potato kachorian

                                                            Potato kachorian

Ingredients:-

Potatoes(boiled and mashed)                                                 ½ kg

Salt                                                                                       as per taste

Red chillies(crushed)                                                             1 tb sp

Black pepper(freshly ground)                                                 ½ t sp

Whole coriander                                                                    1 tb sp

Cumin seeds                                                                          ½ t sp

Green chillies(chopped)                                                         4-6

Fresh coriander(chopped)                                                     1 bunch

Lemon juice                                                                          4 tb sp

Plain flour(maida)                                                                  ½ kg

Baking soda                                                                          ½ t sp

Oregano seeds                                                                      ¼ t sp

Jiggery(ground)                                                                     2 tb sp

Oil                                                                                        for frying

Method:-

Mix mashed potatoes with salt, red chili, black pepper, whole coriander, cumin, fresh coriander, green chilies and lemon juice. Refrigerate for 5-10 minutes.

In a saucepan, cook jiggery with 4 tb so of water for 2-3 minutes to make a syrup. Mix flour with salt, baking soda, oregano and jagerry syrup and knead into a hard dough with some water. Wrap it in a wet muslin cloth and keep aside for 10-15 minutes.

Make small portion of the dough and stuff each portion of the dough and stuff each portion with 1 tb sp of potato mixture. Carefully fold up the edges with wet hands to completely cover the filling and press the edges together to seal. Refrigerate the kachoris for 10-15 minutes.

Wet your hands again and lightly press each kachori on your palm. In a wok, heat oil on medium heat for 3-5 minutes and deep fry the kachoris till golden brown.

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Posted in: Potato kachorian

Murg kadai

                                                                          

                                                                      Murg kadai

Ingredients:-

Butter                                                         80 grams

Oil                                                                120 ml

Cumin seeds                                              10 grams

Sliced onion                                                200 grams

Ginger paste                                               40 grams

Garlic paste                                                 20 grams

Sliced tomato                                              500 grams

Chilli powder                                               30 grams

Turmeric powder                                       25 grams

Garam masala powder                             20 grams

Chicken                                                        1 kg

Green pepper (sliced)                                200 grams

Cream                                                          60 ml

§          Chopped coriander and julienned ginger for garnishing.

Method:-

Melt butter and oil together in a wok and cumin. Add onion and sauté until soft and golden brown. Add ginger and garlic pastes. Stir and add tomato and all spice powders. Add chicken and cook till it is tender.

         Add salt and green pepper. Mix well and let it cook till pepper is al dente. Add cream garnish with ginger and coriander.

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Posted in: murg kadai

Mincemeat kachories

                                                           Mincemeat kachories 

Ingredients:-

Mincemeat                                            ½ kg

Salt                                                       as per taste

Ginger garlic paste                                 1 tb sp

Onion (finely sliced)                               2 medium

Red chilli powder                                   1 tb sp

Whole coriander                                    1 tb sp

Black pepper powder                            ½ t sp

Cumin seeds                                          1 t sp

Green chillies(chopped)                          3-4

Fresh coriander(chopped)                      1 bunch

Lemon juice                                           2 tb sp

Plain flour(maida)                                   1 kg

Baking soda                                           1 tb sp

Oregano seed                                         1 t sp

Oil                                                          for frying

Method:-

Knead flour with salt, baking soda, oregano and 4 tb sp of ghee. Knead well for 8-10 minutes. Cover with a damp muslin cloth and leave aside for 10-15 minutes.

In a pot, heat 1 tb sp of oil on medium heat for 2-3 minutes. Add mincemeat with ginger garlic paste, black pepper and red chili powder. Cook till water in the mincemeat dries. Add whole coriander and cumin and stir well for 2-3 minutes.

Remove from heat and add onions, green chilies, fresh coriander and lemon juice. Mix well and cool.

To make the kachories, divide the dough into small portions. Wet your hands, place a portion in the palm of your hand and spread it a little. Stuff about 1 tb sp of mincemeat in the dough and fold up the edges to completely cover the filling. Press the edges together to seal and refrigerate the kachories for 10-15 minutes.

In a wok, heat oil on medium heat for 3-5 minutes. Wet your fingers again, lightly press each kachori on your palm and deep fry till golden.

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Posted in: mincemeat kachories

Halwa puri

Halwa Puri

Ingredients for suji ka Halwa:

Semolina                                                             1 cup

Sugar                                                                  1 ½ cups

Water                                                                 3 cups

Cloves                                                                2

Kewra essence                                                   a few drops

Yellow food color                                               a pinch

Cardamom, almonds, pistachios                           as required

Banaspati                                                            ½ cup

Method;

In a wok, slightly heat banaspati for 2-3 minutes and add cardamom & Cloves then add semolina and stir till fragrant.

In another pan, stir sugar with water and add food color. Bring to a boil and add this syrup to semolina. Stir well, cover and cook on low heat till the water dries. Add kewra essence in the end. Sprinkle almonds pistachios.

Ingredients for chanay ka salan;

Chickpeas (Boiled0                                          ½ kg

Ginger garlic paste                                            1 tbsp

Salt                                                                   as per taste

Brown Onions                                                   ½ cu

Tomatoes (Chopped)                                        5-6 Medium

Red Chilies (Crushed)                                       1 tbsp

Turmeric powder                                              1 tsp

Cumin seeds                                                     1 tsp

Garam masala powder                                      1 tbsp

Black pepper powder                                       ½ tbsp

Sugar                                                                ½ cup

Tamarind pulp                                                   ½ cup

Method:

In a pot, slightly heat oil for 2-3 minutes and sauté ginger garlic paste. Add cumin and the remaining dry spices. Mix well sprinkle a little water and stir the spices for a few minutes. Once and add 2 cups of lukewarm water, sugar and tamarind. Simmer on low heat for 5-7 minutes. 

             Mix salt and black pepper in the end and remove from stove.

Ingredients for aalo bhaji:-

Potatoes(boiled and cubed)                              ½ kg

Garlic (crushed)                                                1 tb sp

Salt                                                                   as per taste

Red chilies (crushed)                                         1 tb sp

Fenugreek seeds                                                ½ t sp

Nigella seeds                                                      ½ tb sp

Mustard seeds                                                    ½ t sp

Oregano seeds                                                    ½ t sp

Sugar                                                                  1 tb sp

Tamarind pulp                                                      ½ cup

Oil                                                                       4-6 tb sp

Method:-

   Boil 1 ½ cups of water and add red chilies and nigella seeds. Add potatoes and cook until gravy thickens.

In a frying pan, slightly heat oil for 2-3 minutes and add mustard, fenugreek, garlic and oregano. When they pops, pour the tarka on the potatoes and cook for 4-5 minutes. Add salt, sugar and tamarind. Mix well and remove from stove

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Posted in: Halwa puri

Afghani kebab with tomato gravy

Afghani kebab with Tomato Gravy:

Ingredients:

Mincemeat                                                1 kg

Ginger Garlic Paste                                   2 tbsp

Salt                                                          as per taste

Black pepper (freshly ground)                   1 tbsp

Onion (Finely Chopped)                            2

Tomatoes (Boiled & Blended)                  1 kg

Oil                                                           1 cup

Garnish:

Green chilies (Chopped)

Fresh Coriander (Chopped)

Method:

Add Ginger Garlic paste, onion, ½ tsp black pepper & salt to mincemeat & knead well.

Make oblong shaped kebabs and refrigerate for 10-15 minutes.

In wok or frying pan heat oil for 3-4 minutes and fry the kebabs till golden.

In a pot slightly heat oil on medium heat for 3-4 minutes. Add tomatoes, salt and ½ tsp black pepper and stir for 3-4 minutes.

Then spread the kebabs in the pot.

Simmer on low heat for 5-7 minutes and remove from stove and garnish.

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Posted in: Afghani kebab with tomato gravy

NIHARI

                                                                         Nihari

Ingredients:

Beef (Bong, cut in big Pieces)                               1 kg

Bones Bone Marrow                                            1 kg

Garlic Paste                                                          2 tbsp

Salt                                                                      as per taste

Onions (Finely Sliced)                                          3 Medium

Black pepper corns                                              10-12

Red Chili powder                                                 2 tbsp

Coriander powder                                                2 tbsp

Cumin seeds                                                        1 tbsp

Aniseed                                                               1 tbsp

Big cardamom seeds                                            1 tsp

Dry ginger powder                                               1 tsp

Pilli                                                                      1tsp

Yogurt                                                                 1 cup

Plain or wheat flour                                              ½ cup

Citric acid                                                            ½ tsp

Cooking oil                                                          1 cup

Method:

Boil beef, bones and bone marrow with 1 onion and black pepper corns in 10-12 cups of water for 4-6 hours.

Finely grind aniseeds, big cardamom seeds, pipli and ginger powder together and keep aside. An a separate pot, heat oil on medium heat for 3-4 minutes and fry the remaining 2 onions till golden. Add garlic paste and sauté for  1-2 minutes. Then add flour and cook until fragrant.

Mix salt, red chili powder, coriander, cumin and ground spices in yogurt and pour it in the pot. Stir until oil separate. Then add the meat pieces and stir well for 4-5 minutes. Strain the beef stock, pour it in the pot and simmer for 20-30 minutes so the meat tenderizes well sprinkle citric acid, cook for 3-4 minutes and remove from stove. Garnish with ginger (Julienne), fresh coriander, green chilies & lemon wedges.

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Posted in: Nihari

LAMB CHOPS MASALA

Lamb Chops Masala

Ingredients:

Lamb Chops                                              1 kg (10-12 pieces)

Ginger garlic Paste                                      1 tbsp

Salt                                                            As per Taste

Onion (Finely Sliced)                                  1 Medium

Yogurt                                                        ½ Cup

Red chilies (Crushed)                                  1 tbsp

Whole Coriander (Grind)                            1 tbsp

Cumin seeds (Ground)                                1 tsp

Turmeric powder                                        ½ tsp

Whole garam masala                                   1 tbsp

Big cardamom                                             1

Small cardamom                                          4-5

Oil                                                               ½ cup

Garnish:

Green chilies (Chopped)                              3-4

Fresh Coriander (Chopped)                         ½ Bunches

Ginger (Julienne)                                          1 inch Piece

Method:

Grind whole garam masala with big and small cardamom seeds. Add salt, ginger garlic paste, red chili, coriander, cumin turmeric and yogurt and mix well.

Marinate chops with the yogurt paste and refrigerate for 20-25 minutes. In a pot, cook the chops on high heat with 1 cup water for 2-3 minutes. Then lower the heat and cook until chops are fully tender.

In a separate pot, heat banaspati on medium heat for 3-4 minutes. Add  onions and fry till golden. Add the chops with tomatoes and stir well until banaspati separates.

*lightly hammer the chops before cooking to tender quickly.

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Posted in: Lamb chops masala