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

AALO GOSHT

AAlo Gosht

Ingredients:

Meat                                                       1 Kg

Potatoes                                                  ½ kg

Ginger garlic paste                                   2 tbsp

Salt                                                         As per Taste

Onion (Finely Sliced)                               3 Medium

Yogurt                                                    1 cup

Red Chili powder                                    1 tb sp

Coriander powder                                   1 tbsp

Cumin Seeds                                           1 tbsp

Turmeric Powder                                    1 tbsp

Whole garam masala                               1 tbsp

Tomatoes (Cubed)                                  3 Medium

Green Chilies (Chopped)                         3-4

Fresh Coriander (Chopped)                     ½ Bunch

Oil                                                           ½ Cup

Tarka (Fry-Garnish)

Caraway seeds                                        ½ tsp

Oil                                                           2 tbsp

Method:

Marinate meat with ginger garlic paste, salt, onion, red chili, coriander powder, cumin, turmeric, whole garam masala, yogurt and tomatoes keep aside for half an hour.

Pour ½ Cup oil on meat shift the meat to a pot and cook on medium heat for half an hour.

Add Potatoes to the meat with 2 cups of water. Mix well and cook until the potatoes are tender sprinkle green chilies and fresh coriander.

To make the fry-garnish, heat 2 tbsp oil and add caraway seeds. Stir-fry for 2-3 minutes and pour on the meat.

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

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Posted in: Aalo gosht

MALAQI KEBAB

Malai Kebab

Ingredients:

Mincemeat                                         1 Kg

Ginger garlic Paste                              1 tbsp

Salt                                                     as per taste

Red Chilies powder                             1 tbsp

Garam Masala Powder                        1 ½ tbsp

Raw Papaya (Ground)                         2 tbsp

Fresh Coriander (Chopped)                 ½ Bunches

Mint Leaves (Chopped)                       ½ Bunches

Green Chilies (Chopped)                      6-8

Bread Slices                                         4

Eggs                                                     2

Fresh Cream                                        ½ Cup

Cooking oil                                          for frying

Method:

Soak bread slices in 1 cup milk for 10-12 minutes. Drain the milk by pressing each slice firmly with a wooden spoon.

Knead mincemeat with bread slices, ginger garlic paste, salt, red chili powder, garam masala, papaya, fresh coriander, mint leaves and green chilies.

Add fresh cream to the mincemeat and mix well. Make oblong shaped kebabs on wooden skewer and refrigerate for some time.

In a wok, heat oil on medium heat for 3-5 minutes. Dip the kebabs in beaten eggs and fry till golden.

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Posted in: malai kebab

MUTTON LEG ROAST

                                                        MUTTON LEG ROAST
                               
                                         
INGREDIENTS:-

Mutton leg                                                  1kg
Salt                                                             as per taste
Ginger garlic paste                                       2 tb sp
Brown onion                                               1/2 cup
Whole red chillies                                        10-12
Cumin seeds                                                1 tb sp
Whole coriander                                          2 tb sp
Coconut powder                                         4 tb sp
Garam masala powder                                 2 tb sp
Yogurt                                                         1 cup
Cooking oil                                                 1/2 cup

METHOD:-
               Crack the mutton leg bone from the middle and make deep cuts. Roast red chillies with coriander, cumin and coconut on a griddle and then grind.
               Mix onion  with yogurt and grind. Add salt, ginger garlic paste, garam masala and ground spices to the yogurt and mix well. Marinate the mutton leg with this mixtureand refrigerate the leg for 4-6 hours. In a large pot, slightly heat oil on medium heat for 3-4 minutes. Place the marinated leg in the pot and cook on medium heat in the pot.
               And cook on medium heat for 5-7 minutes. Then lower the flame and cook for 25-30 minutes.
               Turn the leg on the other side with the help of two spoons and cook for another 30 minutes on low heat.

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Posted in: Mutton leg roast

MINCEMEAT CUTLETS

                                                         MINCEMEAT CUTLETS
                                 
                                  
INGREDIENTS:-

Mincemeat                                                   1kg
Salt                                                              as per taste
Ginger garlic paste                                        1 tb sp
Cumin seeds                                                 1 tb sp
Black pepper                                                1 tb sp
Potatoes (boiled and mashed)                        1/2 kg
Onions (finely sliced)                                      1 large
Fresh coriander (chopped)                             1/2 bunch
Green chillies (chopped)                                 4-6
Eggs (beaten)                                                 2
Bread crumbs                                                1 cup
Cooking oil                                                    for frying

METHOD:-
             In a pot, boil mincemeat with ginger garlic paste, cumin seeds, black pepper and onion till water in the mincemeat dries.
             Cool the mincemeat completely and add mashed potatoes, fresh coriander, salt and green chillies. Mix well. Make cutlets and refrigerate for 10-15 minutes. Dip the cutlets in beaten eggs, toss them in bread crumbs and refrigerate again for 10-15 minutes.
             Heat oil on medium heat for 3-5 minutes and fry the cutlets till golden brown.

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Posted in: mincemeat cutlets

KUNNAH

                                                         KUNNAH

INGREDIENTS:-

Meat (cut into pieces)                               1kg
Ginger Garlic paste                                    2 tb sp
Salt                                                           as per taste
Onion (finely sliced)                                   2 medium
Red Chilli powder                                      2 tb sp
Turmeric powder                                       1 tb sp
Yogurt                                                       1 cup
Whole gram masala                                    1 tb sp
Big cardamom                                            1-2
Caraway seeds                                           1 tb sp
Wheat flour                                                 1/2 cup
Banaspati                                                    3/4 cup

GARNISH:-
             Ginger (julienne)

METHOD:-
             Dissolve wheat flour in a cup of water to make a thick paste. In a pot, heat banaspati on medium for 3-4 minutes and add whole garam masala. When it pops, add onion and stir fry till golden. Add ginger garlic paste and saute for 1-2 minutes. Then add meat and stir well until banaspati separates mix yogurt with salt, red chilli, turmeric, cardamom and caraway seeds and pour it on the meat. Add the flour paste and mix well.
              Add 4-6 cups of water, cover and simmer on low heat until the meat is fully tender.
              Garnish and serve hot with naan.                            

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Posted in: Kunnah gosht

MUTTON STEW

                                                            MUTTON STEW

INGREDIENTS:-

Mutton                                                   1kg
Salt                                                         as per taste
Garlic cloves (crushed)                            8-10
Ginger (julienne)                                      1-2 tb sp
Onion (chopped)                                     1 1/2 kg
Whole coriander                                      1 tb sp
Cumin seeds                                            1 tb sp
Whole red chillies                                     10-12
Bay leaves                                                1-2
Cinnamon                                                 1-2 inch piece
Black pepper corns                                   6-8
Big cardamom                                           3-4
Yogurt                                                       1 cup
Cooking oil                                                 3/4 cup

METHOD:-
                Marinate the meat with salt, ginger, garlic, onion, coriander, cumin seeds, red chilli, bay leaves, cinnamon, black pepper, cardamom, yogurt and 3-4 tb sp of oil for 1-2 hours. Cook the meat in a pot on high heat for 5-7 minutes. Then lower the heat and cook until the meat is fully tender.
                 Add the remaining oil and stir well until oil separates.
                 Simmer on lower heat for 3-4 minutes and remove from stove.

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Posted in: mutton stew

GOLA KEBAB

                                                       GOLA KEBAB

INGREDIENTS:-

Mincemeat                                         1kg
Ginger Garlic paste                             2 tb sp
Onion (finely sliced)                            2 medium
Salt                                                    as per taste
Red chilli powder                               2 tb sp
Cumin seeds                                      1 tb sp
Whole coriander                                1 tb sp
Raw papaya                                       1/2 cup
Yogrut                                                1/2 cup
Cooking oil                                         1/2 cup

METHOD:-
                Grind mincemeat with ginger garlic paste, salt, onion, red chilli, cumin, coriander, gram masala and papaya.Refrigerate it for 2-3 hours and then add 2 tb sp of cooking oil and yogurt. Knead well. Make equal sized round kebabs and put them on skewers. Barbeque the kebabs on hot coals or a grill.
                While the kebabs are roasting, glaze them with a muslin cloth or a tissue paper dipped in oil.

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Posted in: gola kebab

SHABDEG

                                                              SHABDEG

INGREDIENTS:-

Meat                                               1kg
Salt                                                  as per taste
Ginger Garlic paste                           2 tb sp
Brown onion                                    1/2 cup
Red chilli powder                             2 tb sp
Turmeric powder                             1 tb sp
Yogrut                                             1 cup
Bay leave                                         1-2
Big cardamom                                  1-2
Turnip                                              1/2 kg
Carrot                                              1/2 kg
Cooking oil                                       3/4 cup

GARNISH:-
Ginger (julieme)                                 1 tb sp
Fresh Coriander (chopped)                1/2 bunch

METHOD:-
             In a pot, slightly heat dalda cooking oil on medium heat for 2-3 minutes. Add bay leaves, big cardamom and ginger garlic paste and lightly stir for 1-2 minutes.
             Add meat and stir well until oil separates. Add salt, red chilli, turmeric, onion and yogurt. Mix well, cut turnips and carrots into big pieces. Cook them in a pot of boiling water for 3-4 minutes. And then refresh with cold water.
            Add the vegetables to the meat and mix well. Add 4-6 hours. Open the seal and dish out.

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Posted in: shabdeg

chiken bihari

                                                                BIHARI CHIKEN

Ingredients:-

Chiken                                    1kg
(cut into pieces)
Ginger Garlic paste                  1tb sp
Salt                                         as per taste
Red Chilli powder                   1 tbsp
Poppy Seeds                           2 tb sp
Gram Masala powder               1 tb sp
Raw Papaya (ground)               1 tb sp
Raw Onion (ground)                  1/2 cup
Brown Onion                            1/2 cup
Yogrut                                      1/2 cup
Charcoal                                   small piece
Cooking oil                               1/2 cup

Method:-
             Make 2-3 deep slant cuts in each chiken piece, wash thoroughly and dry with a clean cloth. Marinate  the chiken with ginger garlic paste, salt, red chilli, poppy seeds, gram masala, papaya, raw and brown onion and yogurt. Refrigerate for 2-3 hours.
            Heat the piece of charcoal on a stove flame until red hot. Shift the marinated chiken to a pot. Put a foil paper or an onion peel in the middle and place the charcoal on it. Pour cooking oil over the coal and cover immediately so that the smoke does not escape.
            After 15-20 minutes, remove the charcoal and cook the chiken on medium heat till water in the chiken dries thoroughly.
            Simmer for 5 minutes on low heat and remove from stove.

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Posted in: chiken bihari

chiken biryani

                                                     Chicken Biryani

Ingrediants:-

Chicken                                            1 1/4 Kg
Rice                                                  1 Kg
Ginger garlic Paste                            2 tbsp
Salt                                                  As  per taste
Onion (Finely Sliced)                        3 Medium
Tomatos (Slices)                               6 Midium
Yogurt (Whipped)                             1 Cup
Cumin Seeds                                     1 tsp
turmeric Powder                                1 tsp
Red Chili Powder                              2 tbsp
Coriander powder                             1 tbsp
Garam Masala Powder                      1 tbsp
Green Chillies (Chopped)                   6-8
Fresh Coriander (Chopped)               1/2 Bunch
Mint leaves (Chopped)                       1/2 Bunch
Whole Garam Masala                         2 tbsp
Yellow Food Color                            a pinch
Milk                                                   1/2 Cup
Keura Essence                                    a few drops        
Oil                                                      1 cup    

Method:-
             In a pot, heat cooking oil on medium heat for 3-5 minutes and add whole gram masala. When it pops, add onion and stir fry till golden.
             Add ginger garlic paste, turmeric and cumin seed and stir for 2-3 minutes. Add tomatoes and cook till tender.
             When the tomatoes form a paste, add chiken with salt, red chilli powder, coriander powder, green chilli, fresh coriander and mint leaves. Add yogurt and mix well. Cover and cook on medium heat for 12-15 minutes. Parboil rice with some whole gram masala and drain the water. In a large pot, layer the chiken curry and cover with rice. Sprinkle milk mixed with food color and keura essence.
Soak rice for 20 minutes before boiling.

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Posted in: chiken biryani