09.3.11

Kofta Curry Recipe

Ingredients:
1 kg mutton, boneless
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut
for the curry
2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2″ ginger (adrak)
1 tsp red chili powder
How to make kofta curry:
  • To make the koftas, grind the meat with all the other ingredients.
  • Make small balls with this mixture.
  • Deep fry these balls till golden brown and keep aside.
  • For the curry, stir fry the onions, garlic and ginger till golden brown.
  • Mix in the rest of the curry ingredients with enough water to make a gravy.
  • Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins.
  • Decorate with cut coriander leaves before serving.
  • Serve hot

 


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09.3.11

Murgh Do Piaza Recipe

Ingredients:
1 tsp garlic (lasan) paste
2 tblsp lemon juice
1 tsp ground turmeric (haldi)
1 inch piece ginger(adrak),peeled thinly sliced
3 tblsp finely chopped fresh coriander leaves (dhania patta)
3-4 medium tomatoes (tamatar) roughly chopped
1 kg onion (pyaj)
750 g. chicken cut into 1 inch pieces
2 tsp ground coriander
1/2 cup oil (tel)
2 bay leaves (tej patta) crushed
How to make murgh do piaza:
  • Fnely slice the 2 onions and roughly cut the rest of the onions.
  • Mix in the chilli powder, ground coriander, turmeric and salt to the chicken and mix well to cover the chicken pieces.
  • Lightly grease a heavy based sauce pot with 1 tblsp of oil.
  • Spread half of the cut onions on the bottom.
  • Add the chicken pieces and layer the rest of the cut onions on top.
  • Cover pot with a tight fitting lid.
  • Cook for 20-25 minutes until the onions are a pulp and the chicken is tender.
  • Heat up oil in another pan.
  • Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.
  • Mix in the bay leaves stir fry for another minute stirring frequently.
  • Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
  • Mix in meat and onions to it.
  • Stir well to mix all the ingredients.
  • Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
  • Add lemon juice and fry for another minute.
  • Sprinkle with chopped coriander leaves.
  • Serve hot.

 


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09.3.11

Achari Gosht Recipe

Ingredients:
1 kg mutton
1 kg yogur
2 tbsp kalvanji
4 – 5 onions
4-5 tbsp ghee/oil (tel)
a pinch of haldi
1 tsp white zeera
salt (namak) to taste
red chilli (lal mirch) powder to taste
fresh dhania for garnish
How to make achari gosht:
  • Cut onion in slices.
  • Fry onion in oil till light brown.
  • Put in yogurt and meat and let it simmer till meat become tender.
  • Put in salt, kalwanji, chili, and haldi.
  • Cook for sometime on high heat
  • Sprinkle Fresh dhania.
  • Serve with hot.

 

09.3.11

Bharuchi Dal Recipe

Ingredients:
500 gm urad dal
2 onion (pyaj)
1 tsp turmeric (haldi)
1tbsp ground ginger (adrak)
1 tbsp ground garlic (lasan)
1tblsp ground chiliy
1 tsp red chili powder
1 tsp cumin (jeera)
1tsp garam masala
3 tomatoes

for tempering:
5 cloves (lavang)
1 inch cinnamon (tuj/dalchini) stick
5-6 cardamom
1/2 tsp mace (javitri)
1 tsp whole jeera
2 tbsp. fresh methi
1/4 cup oil (tel) or ghee

How to make bharuchi dal:
  • Cut one onion into small squares.
  • Put dal and diced onion in a pressure cooker.
  • Cook until tender.
  • Slice the other onion thinly.
  • Heat up oil in a pot and fry onion until light brown, mix in cloves, cardamom, cinnamon, javantri and whole jeera and fry for 1 minute.
  • Then mix in methi and fry for 1-2 more minutes.
  • Mix in cut tomatoes and all other ingredients except garam masala to the onion mixture.
  • Fry this for 8-10 minutes or until the oil begins to separate.
  • Mix in dal to it and mix well with a wooden spoon.
  • Cover with a lid and lower the heat and stir fry for 5-8 minutes or until the masala is well blended.
  • Mash some of the lentil with a wooden spoon against the side of the pot to thicken the sauce.
  • Mix in garam masala and spice up to taste with salt.
  • Serve roti or rice.


09.3.11

Badmi Gosht Recipe

Ingredients:
5 tblsp vegetable oil (vanaspati tel)
2 cinnamon (tuj/dalchini) sticks
6 garlic (lasan) cloves
1 tblsp cardamom seeds
1 large onion (pyaj) chopped
2 garlic (lasan) cloves,crushed
1 1/2″ fresh ginger, peeled and chopped
1 1/2 lb lean lamb, cubed
1 1/4 cup yogurt
1 tsp saffron (kesar) threads, soaked in 2 tblsp boiling water
1/2 tsp chili powder
1/2 cup ground almond
1 tsp salt (namak)
1 1/2 cup coconu (narial) milk
2 dried red chillies
How to make badami gosht:
  • Heat up oil in a heavy saucepan.
  • Mix in cinnamon, cloves and cardamom and fry for 1 minute.
  • Add onion and stir fry till soft
  • Stirring occasionally.
  • Mix in garlic and ginger and fry for 3 minutes, stirring frequently.
  • Mix in lamb cubes and fry until brown for about 5 minutes.
  • Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes.
  • Stir fry for 5 minutes.
  • Grind almonds with enough water to form a thick paste.
  • Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy.
  • Simmer (boil slowly at low temperature) for 5 minutes over low heat.
  • Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked throughly.
  • Uncover the pot for the last 10 minutes of cooking.
  • transfer to a slightly heated up dish and serve hot.

 

09.3.11

Harissa Recipe

Ingredients:
1 tsp garlic (lasan) paste
5 cup mutton stock
1 tsp ginger (adrak) paste
1/2 cup ghee
1/2 tsp black pepper (kali mirch)
2 cups tomato (tamatar) puree
salt (namak) to taste
2 medium onion (pyaj) sliced
20 green chilies
1 tsp red chili powder
1 kg meat
1/2 kg wheat (gehun)
How to make harissa:
  • Soak the wheat in water for seven to eight hours.
  • In a wide pot mix in wheat, salt and 1 1/2 liter water and stir fry it on medium flame till tender.
  • Take another pot, mix in meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder and tomato puree and stir fry it till soft.
  • When the meat is soft then use a chopper to obtain haleem like consistency.
  • Then mix in soft wheat up and stock and stir fry the mixture till it is thick.
  • Heat up oil in a pot and fry the onions till golden brown, pour out it on the harissa.
  • Serve it with lime, cut green chilies, cut ginger and garam masala powder.

 

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09.3.11

Ginger Chicken Recipe

Ingredients:
1 1/2 tsp chilli powder 1/4 tsp turmeric (haldi) 1/2 cup oil (tel) 1 tblsp lemon juice 1 tblsp garlic (lasan) paste 3 tblsp fresh coriander leaves. chopped 3 medium tomatoes, chopped 3 tblsp yogurt, whisked 3 tblsp ginger, cut into thin strips 1 tsp chat masala 1 small onion, thinly sliced 1 tsp garam masala 1 kg boneless chicken breast, cut into small cubes 1 tsp coriander powder (dhania powder) 1 1/2 tsp salt (namak) 1 tblsp ginger (adrak) paste 2-4 green chillies, thinly sliced
How to make ginger chicken:

Heat up oil in a heavy based pot over medium heat. Mix in the onions and stir fry until soft or for about 2 minutes. Mix in ginger and garlic, stir fry about 2 minutes. Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan). Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes. Mix in chili powder, turmeric, salt and coriander powder. Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp. Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes. mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan. keep frying until the oil begins to separate. Add lemon juice, ginger, chat masala garam masala, coriander leave and green chilies. Stir once, cover and stir fry for 3 minutes over low heat. Serve hot.


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09.3.11

Dum Pukht Recipe

Ingredients:
3 cups water
1 cup curd (dahi)
1/2 cup regular atta (dough)
salt (namak) to taste
2 tblsp oil (tel)
1/2 kg muttonmarinate:
2-3 green cardamoms
1 tsp jeera
2 pods garlic (lasan)
1 black cardamom
1/2 cup corriander leaves
1-6 green chillies
4 cloves (lavang)
1 inch piece ginger (adrak)
6 black pepper (kali mirch) corns
1/4 cup mint (pudina) leaves
1/2 onion (pyaj)

How to make dum pukht:
  • Mix completely mutton, curd and salt and keep aside
  • In a mixer grind the marinate till it forms a fine paste.
  • Mix the paste with the marinated mutton.
  • Put in freezer for 6-8 hours
  • Heat up oil in a thick-bottomed pan.
  • Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.
  • Mix in the water.
  • Cover the pot with a lid.
  • Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
  • Cut off the aata and serve with nan.

 

09.3.11

Chicken Jalfrezi Recipe

Ingredients:
2 cloves garlic (lasan) chopped
750 gms skinless chicken thigh fillets, cut in half
3 tsp ground turmeric
1 onion (pyaj) finely grated
1teaspoon red chilli (lal mirch) powder
1teaspoon salt (namak)
500 gms chopped tomatoes (tamatar)
30 gms ghee
3tsp ground cumin (jeera)
3 tsp ground coriander
2 tblsp grated fresh ginger (adrak)
30 gms fresh coriander leaves roughly chopped
oil (tel) for cooking
How to make chicken jalfrezi:
  • Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat.
  • Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
  • Turn the chicken frequently.
  • Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken.
  • Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.
  • Serve the chicken pieces with the sauce.

09.3.11

Chicken Shashlik Recipe

Ingredients:
500 gms boneless chicken breast
2 capsicum
2 medium onions
2 medium tomatoes
1/4 cups lemon juice
1/2 tsp. salt
1 tsp black pepper
1 tbsp Soya sauce
1 tbsp hot sauce
oil for deep frying
How to make chicken shashlik:
  • Cut chicken into 1 ” pieces.
  • Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
  • Mix well,cover and leave to marinate for 2-3 hours.
  • Cut the onion, capsicum, and tomatoes into small cubes.
  • Skew chicken and vegetables closely on bamboo skewers.
  • Heat up oil in a big size frying pot or karahi.
  • Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
  • Take off from oil and put it on absorbent paper.
  • Or you can grill the chicken over hot charcoal.
  • Decorate with lemon pieces and mint leaves.
  • Serve with hot with mint chutney.