08.11.11

Ghazala Recipe

Ingredients:
1/2 kg Mutton
1/4 kg Green chillies
1/2 cup Curds
1/2 tsp Turmeric powder
2 tsp Coriander powder
1/2 cup Ghee
1 kg Onions
1 tsp Ginger paste
1 tsp Garlic paste
3 cups Water
1 bunch Coriander leaves
4-5 tblsp Lemon juice
As per taste Salt
How to make ghazala:
  • Grind half the green chillies and mix with curd, turmeric powder, salt and coriander powder.
  • Slit remaining green chillies and fry in ghee or oil till they change colour.
  • Remove chillies from oil and keep aside.
  • Fry onions in the same oil till they are a light golden brown.
  • Add mutton and stir fry till well browned, and the juices are released.
  • Simmer till water has evaporated.
  • Add ginger, garlic and curd and 3 cups water.
  • Cook together on low heat with a cover on the saucepan till mutton is tender.
  • Add coriander and chillies and continue to simmer till it is well cooked and the ghee/oil comes to the surface.
  • Add lime juice and mix well.
  • Serve hot, preferably with roti.

08.11.11

Dalcha Recipe

Ingredients:
250 grams Mutton
3/4 cups Bengal gram dal
2 tsp Ginger-garlic paste
1 1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Chilli powder
2 nos. Green chillies
3 nos. Sliced onions
2 tblsp Oil
How to make dalcha:
  • Cut the mutton into 1 inch cubes. Soak the chana dal in water for 30 minutes.
  • Boil the dal with 1/4 tsp. turmeric powder and enough water till tender.
  • Mash well and set aside.
  • Fry two sliced onions till they are crisp.
  • Crush and keep aside.
  • Heat oil, add the remaining sliced onion and fry till brown.
  • Add the giner-garlic paste, remaining turmeric powder and fry till light brown, then add the mutton and fry till oil separates.
  • Add chilli powder, coriander powder and 2 cups water and cook till the mutton is tender.
  • To the mutton add the mashed dal, crushed fried onions, 1/2-1 cup warm water and salt to taste.
  • Simmer till completely cooked.
  • Serve hot.

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08.11.11

Murg Badami Recipe

Ingredients:
1 medium Chicken
2 nos. Sliced onions
15-18 nos. Almonds
2 tsp Poppy seeds
1 tblsp Ginger-garlic paste
2 small sticks Cinnamon
8 nos. Black peppercorns
4 nos. Cloves
4 nos. Cardamoms (green)
2 nos. Bay leaves
1/4 cup Curds
2 tblsp Fresh cream
2 tsp Chilli powder
1/2 tsp Turmeric powder
3 tblsp Ghee
Salt
How to make murg badami:
  • Chop the chicken into 8-10 pieces. Blanch and slice the almonds.
  • Soak the poppy seeds in hot water for 35 minutes and grind to a fine paste with the cashewnuts.
  • Grind the cinnamon, pepper, cloves, cardamoms and bayleaves to a fine powder
  • Marinate the chicken pieces with the ginger-garlic paste and turmeric powder for 35 minutes.
  • Heat ghee and fry the sliced onions till they are crisp.
  • Add the chicken pieces, salt and garam masala powder.
  • Saute till ghee leaves the sides of the pan.
  • Add the beaten curds and saute for 3-4 minutes on a medium flame.
  • Add 2 cups water and cook till chicken is nearly done.
  • Add the cashewnut-poppy paste and beaten cream. Simmer till the chicken is tender.
  • Top with chopped almonds and serve hot.

08.11.11

Biryani Nawabi Recipe

Ingredients:
750 grams Basmati rice
1 kg Mutton
5-6 medium Onions
1 tblsp Ginger-garlic paste
2 tblsp Garam masala
6 nos. Red chillies
1 cup Curds
2 nos. Cinnamon
6 nos. Cardamom powder
1 tblsp Shahjeera
10 nos. Black peppercorns
1 tblsp Turmeric powder
2 pinches Saffron
1/2 cup Milk
10 nos. Apricot
1 tblsp Almonds
1 tblsp Cashew nuts
1 tblsp Sunflower seeds
1 tblsp Raisins
How to make biryani nawabi:
  • Heat 5 tbsp ghee and fry the almonds, cashewnuts, chironji, raisins, apricots (halved) till light brown in colour.
  • Fry the onions till crisp.
  • Grind the fried onions and chillies to a fine paste.
  • Marinate the meat in beaten curds, ginger-garlic paste, onion-chilli paste, turmeric powder and salt for 1 1/2 hours.
  • Heat 2 1/2 tblsp ghee and saute the marinated meat till it is dry and oil leaves the sides of the pan.
  • Heat 2 tblsp ghee and fry the cinnamon, cardamom, shahjeera and black pepper till the seeds start spluttering.
  • Add the drained rice and saute for 4-5 minutes.
  • Add warm water. The level of water should be 1 1/2 inches above the rice level.
  • Add salt as per taste. Cook till rice is done.
  • Spread on a plate and remove the cinnamon, cardamoms and cloves.
  • To Assemble
  • Take a heavy bottomed pan and line it with ghee.
  • Add the prepared mutton and sprinkle garam masala over it.
  • Cover with cooked rice and dot with ghee.
  • Make deep holes in the rice and add the saffron (soaked in 1/2 milk) and sprinkle fried nuts and onions.
  • Cover the pan and seal the edges with dough.
  • Heat a tawa and place the pan on top and cook on a very low flame for 20-25 minutes.
  • Mix and serve hot garnished with chopped mint leaves.

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08.11.11

Baghare Baigan Recipe

Ingredients:
500 grams Brinjals
4 medium Onions
5 grams Ginger
2 nos. Garlic cloves
12 grams Coriander seeds
40 grams Sesame seeds
70 grams Peanuts
5 grams Cumin seeds
3 grams Poppy seeds
20 grams Dessicated coconut
2 grams Fenugreek seeds
2 grams Turmeric powder
5 grams Red chilli powder
6 grams Jaggery
75 grams Tamarind
4 grams Curry leaves
As per taste Salt
120 ml Oil
How to make baghare baigan:
  • Soak the tamarind in 1 cup of water. Mash and sieve to get tamarind water.
  • Discard the residue and set aside.
  • Wash the brinjals, make 2 inch slits along the length ensuring that the end is intact.
  • Roast the onions on a griddle till they soften and turn light golden brown.
  • Dry roast together on medium heat the coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dessicated coconut and the fenugreek seeds till they darken slighly and start emitting an aroma.
  • Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery to a fine paste.
  • Mix in the tamaind water.
  • Keep aside some of this mixture and stuff the brinjals with the remaining mixture.
  • Heat oil, add the curry leaves and saute for a few minutes.
  • Add the stuffed brinjals and fry for about 10 minutes. Add the reserved paste and mix gently.
  • Add little water, cover and cook on medium heat, stirring occasionally but very gently.
  • Cook till the brinjals are thoroughly cooked and oil leaves the sides of the pan.
  • Serve hot with rice or parathas.

08.11.11

Dum Ka Murgh Recipe

Ingredients:
Chicken 1 kg
Cinnamon 2 stick inch
Green Cardamom 6 nos
Black Cardamom 6 nos
Cloves 4 nos
Poppy Seeds (khus Khus) 1 tbsp
Cashew Nuts 1 tbsp
Sunflower Seeds (chironji) 1 tbsp
Onion Browned 1 cup
Green Chillies 3 nos
Mint Leaves 1 tbsp
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Yogurt 1 cup
Salt to taste
Red Chilli Powder 1 tsp
Saffron 4-5 strands
Coriander Leaves 1 tbsp
Ginger (juliennes) 1 inch
Lemon 2 nos
Rose Water 1 tsp
Mint Leaves few for garnish sprigs
Oil 2 tbsps
How to make dum ka murgh:
  • Crush together cinnamon, green cardamoms, cloves, black cardamoms.
  • Soak khus khus, cashew nuts and chironji in warm water and then grind to a fine paste.
  • Grind browned onions, 2-3 green chillies, mint leaves and water to fine paste.
  • Take whipped curds and add cashew nut paste, ginger paste, garlic paste and mix well. Then add salt, red chilli powder, onion paste and mix again. Add chicken pieces and mix well.
  • Add saffron dissolved in water, finely chopped coriander leaves, ginger juliennes, lemon juice and freshly crushed garam masala and mix.
  • Add rose water and mix.
  • Let it marinate for half an hour.
  • Transfer into a microwave ovenproof glass bowl. Cover with a lid or cling film on which make 2-3 holes.
  • Cook in the microwave at micro high for 10 minutes. Lower the power to half and cook for another 10

08.11.11

Kachchi Biryani Recipe

Ingredients:
1 kg Chicken legs
600 grams Basmati rice
4 medium Sliced onions
10 grams Ginger paste
12 grams Garlic paste
8 grams Red chilli powder
1 bunch Coriander leaves
1 bunch Mint leaves
4 nos. Green chillies
5 nos. Cardamoms (green)
6 nos. Cloves
2 inches Cinnamon
5 grams Peppercorns
3 grams Mace
200 grams Curds
3 tblsp Lemon juice
100 ml Milk
2 grams Saffron
100 ml Oil
30 ml Ghee
As per taste Salt
How to make kachchi biryani:
  • Pick, wash and soak the rice for 30-40 minutes. Heat oil in a pan and fry the sliced onions till golden brown. Keep aside.
  • Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste.
  • Soak the saffron in warm milk. Grind mace, green cardamoms, cloves, cinnamon and peppercorn to a fine powder.
  • In a bowl, mix together well beaten curds, red chilli powder, salt, ginger-garlic paste, green chilli paste, mint and coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before adding them).
  • Rub the chicken legs with this marinade and marinate it for 2 hours.
  • Boil atleast 5 ltrs of water with a little salt.
  • When the water starts boiling add the soaked rice.
  • In the meantime, transfer the marinated chicken into a deep bottomed pan which has a tight lid.
  • Once the rice starts boiling, drain the water and layer the rice over the marinated chicken in the deep pan.
  • Sprinkle the saffron-milk mixture over the rice and chicken. Add the ghee.
  • Cover the pan with the lid and cook on a high temperature till it just starts steaming.
  • Then cook on a medium flame till the chicken is tender and all the moisture is absorbed.
  • Transfer the contents gently into a serving dish. Serve garnished with mint leaves and ginger juliennes

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08.11.11

Amrit Phal Recipe

Ingredients:
500 grams Sugar
400 grams Khoya
125 grams Semolina
2 pinches Saffron
8 nos. Almonds
1 no. Egg white
As per requirement Ghee
5 drops Rose essence
1 cup Water
How to make amrit phal:
  • Heat the sugar with 1 cup water to make a thin syrup, add essence and keep warm.
  • Mix together the semolina, khoya and crushed saffron.
  • Add the egg white gradually and knead into a smooth dough.
  • Shape the dough in a star with a hole in the center.
  • Deep fry the Amrit Phal till pink. Immerse them in the sugar syrup.
  • Serve garnished with sliced almonds.

08.10.11

Vegetable Nilgiri Korma Recipe

Ingredients:
Carrots 1
Capsicum 1
Potato 1
Cauliflower 1/4
French Beans 10
Green Peas (shelled) 1/2 cup
Onions 2 medium
Tomatoes 2
Curry Leaves 10-12
Coriander Leaves (chopped) 1/4 cup
Garam Masala Powder 1 tbsp.
Saltto taste
Groundnut Oil 12 tbsps.
For Masala Paste
Coconut (scraped) 1/2 cup
Garlic 12 cloves
Ginger 1 inch
Red Chillies Whole 6
Coriander Seeds 2 tbsps.
Cumin Seeds 1 tsp.
Poppy Seeds (khuskhus) 2 tbsps.
Fennel Seeds (saunf) 2 tbsps.
How to make vegetable nilgiri korma:
  • Wash, peel and cut all the vegetables into equal sized dices. Peel and chop the onion. Wash and puree the tomatoes.
  • Heat two tablespoons oil and fry the paste ingredients till light brown, cool and grind to a paste with little water.
  • Wash and chop the coriander leaves. Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep.
  • Heat oil and add the onion and fry till golden brown. Wash and add the curry leaves and masala paste. Fry till the oil separates.
  • Add the vegetables and continue stirring. Pour the tomato puree and bring to boil.
  • Add two cups water and simmer till the vegetables are cooked and the gravy is thick.
  • Sprinkle the garam masala, stir well and serve hot.

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08.10.11

Diwani Handi Recipe

Ingredients:
Potatoes 3
French Beans 10-12
Broad Beans (sem) 1 cup
Carrots 3
Green Peas (shelled) 1/2 cup
Baby Brinjals 6
Fenugreek Leaves (methi) 1 bunch
Onions 3
Ginger Paste 1 tsp.
Garlic Paste 1 tsp.
Red Chilli Powder 1 tsp.
Turmeric Powder 1/2 tsp.
Salt to taste
Oil 1/2 cup
Coriander Leaves 1 tbsp
Green Chillies 6
How to make diwani handi:
  • Clean the potatoes, french beans and broadbeans and cut into diamond shapes. Trim the brinjal top and slit into two.
  • Wash and chop fresh fenugreek leaves. Clean and chop coriander leaves.
  • Slice onions. De-seed green chillies and chop.
  • Heat oil in a cooking vessel, add sliced onions and lightly brown.
  • Add ginger and garlic pastes and stir well for a minute.
  • Add red chilli powder, turmeric powder and salt.
  • Add the fresh fenugreek leaves and cook for 3-4 minutes.
  • Add the prepared vegetables and stir well.
  • Pour a cup of water and simmer till the vegetables are cooked.
  • Once the vegetables are 3/4 cooked add the coriander leaves and green chillies.
  • Cook till all the water has evaporated.
  • Serve hot with Hyderabadi paratha

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