Kabab Recipe

 Seekh Kabab
INGREDIENTS 
500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tbsp Cashew nut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaz)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tbsp Rock Salt (Kala Namak)
3 tbsp Cumin Seed (Jeera)
1 tbsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)
Method Of Seekh Kabab
Wash the keema and put in a strainer and gently press to squeezeout all the water.
Mix all the ingredients to the keema and knead well.
Keep aside for 1 hour.
Heat a gas oven or an electric oven with the skewers.
Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
Press the mince on to a hot skewer.
The keema will immediately stick to the hot skewer.
Repeat with left over mince on all the other skewers.
Place the skewers in the oven.
Keep rotating the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin.
Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
To serve sprinkle some chat masala and lemon juice on the kababs                       Haryali Qeema Recipe
Ingredients:                                               
 * 1    pound mutton mince    

* 1/2 cup frozen peas
* 1/2 cup green onion – cut & diced
* 4 tablespoons olive oil
* 2 teaspoons cumin
* 1 medium white onion
* 4 cloves garlic cloves
* 3-4 inches piece of ginger
* ½ cup fresh mint
* 1 cup cilantro
* 1 teaspoon coriander powder
* 1 teaspoon garam masala
* ½ teaspoon cayenne pepper
* Salt to taste
* ½ cup cilantro for garnish
Method Of Haryali Qeema
In a deep pan, heat the oil and add the cumin seeds.
In the meantime, mince the onion, garlic, ginger, mint and cilantro in a processor. Once the spices begin to sizzle, add the processed onion mixture. Saute on moderate heat, stirring constantly until the moisture begins to evaporate. Add the ground meat crushing it down with a wooden spoon to separate and cook. Saute the meat for five minutes on medium high heat. Add coriander powder, garam masala, cayenne pepper and salt. Place the lid cook on medium heat covered about 20 minutes. Take the lid off add the frozen peas and green onion & turn the heat to high and sauté the mixture till the moisture has evaporated, about 7 to 8 minutes. Adjust seasoning, and sprinkle cilantro before serving.

                                                      NEXT........................

Urdu recipe

Golden Mung Dal Soup  Recipe

Ingredients

• Split moong dal, without skins - 2/3 cup (145 g) 
• Water (5 ½ cups/1.3 liters if pressure- cooked) - 6 ½ cups (1.5 liters) 
• Turmeric - ½ teaspoon (2 ml) 
• Ghee or vegetable oil - 2 table spoons (30 ml) 
• Coriander seeds - ½ table spoon (7 ml) 
• Cumin seeds - ½ table spoon (7 ml) 
• Salt - 1 teaspoon (5 ml) 
• Scraped, finely shredded or minced fresh ginger root - 2 teaspoons (10 ml) 
• Minced seeded hot green chilli (or as desired) - 1 teaspoon (5 ml)
• Minced fresh parsley or coarsely chopped coriander - 2 table spoons (30 ml) 

Preparation Of Golden Mung Dal Soup  

1. Sort, wash and drain the split mung beans as explained on page 21.
2. Place the mung beans, water, turmeric and a dab of the ghee or oil in a heavy 3-quar/liter nonstick saucepan and, stirring occasionally, bring to full boil over high heat. Reduce the heat to moderately low, cover with a tight-fitting lid and boil gently for 1 hour or until the dal is soft and fully cooked. For pressure cooking, combine the ingredients in a 6-quart/liter pressure cooker, cover and cook for 25 minutes under pressure. Remove from the heat and let the pressure drop by itself.
3. Meanwhile, slowly dry-roast the coriander and cumin seeds in a heavy iron frying pan for about 8 minutes. Remove and coarsely crush with a mortar and pestle, kitchen mallet or rolling pin.
4. Off the heat, uncover the dal and add the salt and roasted spices. Beat with a wire whisk or rotary beater until the dal soup is creamy smooth.
5. Heat the ghee or oil in a small saucepan over moderately high heat. When it is hot, toss in the ginger root and green chilli. Fry until golden brown, then pour into the soup. Cover immediately and let the seasoning soak into the hot dal for 1-2 minutes. Sprinkle in the minced herb, stir and serve

Recipe of gobiparatha                                                                                                            

Ingredients:

For the dough :

1 Cup Of Plain Flour (Atta)

1 Tbsp. Oil

Water for kneading

For filling :

1 cup grated cauliflower                     

1 cup grated cabbage

1/2 tsp. ginger grated

6 green chilies crushed

1 tbsp. coriander leaves chopped

1/2 tsp. garam masala

2 tbsp. cornflour or plain flour

Salt according to taste Oil / Clarified butter for making the parantha

Method

1.Knead the flour as stated.Sprinkle some salt over grated cauliflower and cabbage. 

2. After 5 minutes, press and remove all excess water ; add all other ingredients and mix well, except oil. 

3. Roll out the dough into small puris & spread some of the Onion tomato filling over it. 

4. Make a tight Swiss roll. Press together and reroll to full size parathas. 

5. Now cook on a tava (griddle) with Ghee (clarified butter) until light brown.

6.  Serve hot with chili garlic sauce or tamarind chutney.

                       

Spicy Urdu Recipes

Chicken  Roast Cut Recipe                  

Ingredients   

1 whole chicken – roast cut 

- 1 tsp salt

*1 tsp red chili powder (mirch)

*2 tbsp red chili sauce                  

-3 tbsp vinegar

-2 tbsp soy sauce

-1 tsp ground coriander

-1 tsp black pepper

-1 cup oil   

  Chicken  Roast Cut, Method :

Cut down on or delete the * items if you don’t want your chicken as hot and spicy as the South Asians like it

1. Add dry spices (salt, coriander, pepper, chili powder) and vinegar, chili sauce, and soy sauce to the chicken and mix by hand. Make sure the chicken is covered.

2. Poke the chicken gently with a fork about 10 times in different places.

3. Let marinate for up to 2 hours. Alternatively you can just cook it right away, but the flavors won’t be as strong.

4. Add 3 tbsp oil to large, deep pot and let heat.

5. Add chicken and cook covered for 5 minutes on high heat.

6. Stir the chicken to make sure all parts are getting the heat. Then add the rest of the 1 cup of oil. Turn down the heat immediately and let it simmer.

7. Simmer for 25 minutes. The water will come out of the chicken and make the dish very liquid-like. Continue cooking covered until only a small amount of liquid remains. Roast is supposed to be a dry dish, but the chicken should soak up all that moisture.

8. As soon as the liquid has been reduced, remove the chicken from the heat and serve. Goes great piled over fresh French fries

When I make this dish myself, I don’t add mirch (red chili powder) and I do add 1 tbsp of extra soy sauce. I cut down the red chili sauce from 3 tbsp to 2 tbsp, and that seems to be the right amount of spice for me. My husband dislikes coriander, but he didn’t even notice the ground coriander powder in the dish, so it was a success. When I was to indulge in spicy, succulent chicken, this is a dish that I’ll certainly turn to again.

  Degi Korma Recipe

Ingredients:                             

Chicken, mutton or beaf 1/2 kg

Ginger garlic paste 2 TBsp

Oil 1/2 to 1 Cup

Onion thinly sliced 4

Big cardimon (ilaichi) 2

Small cardimon 4+2

Clove (laung) 5

Cinnamon (darchini) 1-2

Taz Patta 2

Black Pepper 1 tsp

Zeera 1 tsp

Black Zeera 1/2 tsp

jaifal 1/4 tsp

javitri 1/4 tsp

Coriander powder (Dhania) 1 tsp

Salt to taste

Red Chillies Powder 1-1/2 tsp

Yogurt 1 Cup

Qorma Essence (dissolved in 1 tsp milk) 2 drops

Method  Of Degi Korma:

Take oil in a pan. Fry onion to golden brown, sprinkling 1 pinch of salt. Take fried onion in a plate & spread it to cool & crispy.

In the same oil fry meat (Chicken, mutton or beaf ) in it very well, until colour changes & smell is gone.

Add Ginger garlic paste & fry again well using little water time to time.

Add Yogurt & fry until it is fried very well.

Add all garam masala, coriander powder, salt & chillies, taz patta. Again fry well.

Add ground fried onion. Mix

Put water as much as you require for the curry in it.

Cover lid & cook until meat is tender.

In the end sprinkle ground jaifal, javitri & 2 small ilaichi, Qorma Essence. Put on low heat on dum for 5 minutes.

Take out in a bowl. Serve hot with Naan.

       

Photo: Double Dipped Spicy Chicken Recipe

Ingredients
Vegetable oil, for frying
1 1/2 cups flour
1 teaspoon paprika, 1/3 palmful
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper, eyeball the amount
1/4 teaspoon allspice, eyeball the amount
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 pound chicken breast tenderloins
Salt and pepper
Method Of Photo: Double Dipped Spicy Chicken
Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.

                         NEXT.................

Biryani ,Bagara Baingan Palak Tawa Kabab Recipes

Hyderabadi Biryani Recipe

Ingredients 

1 kg,chicken                                                     
750 gm: Semi cooked rice
Sautéed brown onions to taste
1 tbsp: Ginger garlic paste
1 tbsp: Red chilli paste

1 tbsp: Green chilli paste
½ tbsp: Cardamom powder
3-4 sticks:
Cinnamon
1 tbsp: Cumin seeds
4-5: Cloves
2 tbsp: Lemon juice
250 gm: Curd
4 tbsp: Clarified butter
A pinch: Mace
Mint leaves to taste
1 tsp: Saffron
½ cup: Water
1 tbsp: Salt
½ cup: Oil  
Method Of Hyderabadi Biryani                                                                                                                                                                                                                                     Clean thechicken.Now in a pan addchicken, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.Now apply sticky dough on the sides of the pan.
Cover with lid to seal it and cook for about 25 minutes.Hyderabadi Biryani is ready to eat.
Garnish with boiled eggs, sliced carrot and cucumber.Serve hot.     
Bagara baingan (Brinjal) Recipe

Ingredients:

Brinjal - 6 - clean and slit the brinjal vertically twice.(like a cross) - do not cut till the end.
Onion - 1 medium size - grind into a smooth paste
Tomato - 1 medium size - grind into a smooth paste
ginger garlic paste - 1 tsp
Curry leaves - 10
zeera - 1tsp
Oil - 2 Tbsp
Salt - as required
turmeric powder - 1/2tsp
Red chilli powder - 2 tsp (as per taste)
Tamarind pulp - 4tsp (increase if u want more tangy)
For Masala:
Dry Grated Coconut - 1/4th cup
Ground nuts - 3tsp
til - 1tsp
Methi - 1/2tsp
Coriander seeds - 1 tsp
zeera - 1 tsp
garam masala - 1/2tsp
Roast all the above masala ingredients and grind into a smooth paste by adding some water and keep aside.
Method Of Bagara baingan 
Heat oil in a pan and add brinjal. fry with lid closed till the brinjal is almost done. Remove all the brinjals from oil and keep them aside.
In the same oil add zeera, curry leaves, onion paste and fry till light golden brown color.
Now add the grounded masala paste and fry on medium flame for 2 minutes( stir well).
Lower the flame and allow the masala to fry in oil for abt 15-20 minutes till oil seperates. Stir in between so that the masala does not stick at the bottom of the vessel.
Add tamarind pulp and 1 cup water and cook on high flame. Once the water boils, lower the flame and add the fried brinjal.
Cook the above gravy on low flame till the oil seperates and also required consistency is obtained.
Serve bagara baingan with chapati or Chicken biryani, Mutton Biryani or Bagara rice.

Palak Tawa Kabab Recipe

Ingredients:

2 bunches of spinach, cleaned and finely chopped

2 potatoes, boiled, peeled and mashed

1 large onion finely chopped

2-3 fresh green chillis finely chopped

1 1/2 tbsps grated ginger

small bunch coriander leaves, chopped

4-5 bread slices crumbled

1 tbsp coriander seeds coarsely pounded

1 big pinch garam masala pwd

1 tsp amchur pwd (dry mango pwd) or 1-2 tbsp lemon juice

salt to taste

oil for shallow frying

Method Of Palak Tawa Kabab

1 Combine all the above ingredients (except oil) and shape into pattis. Refrigerate for 20 mts.

2 Heat a non-stick tawa and drizzle some oil and place 4-5 kebabs and shallow fry on both sides till brown.Serve hot with tomato sauce or date and tamarind chutney.

                                               NEXT....................

Recipe Of Nargisi Koftay

Ingredients

FOR KOFTAY:

Beef minced 1/2kg                           

Eggs hard boiled 3

Gram grind 1tsp

poppy seeds (grind)1tsp

Green chillies 4,5(chopped)

green coriander 1/2bunch(chopped)

Onion 1small(chopped)

Ginger garlic paste 1tbsp

Garam masala pwd 1tsp

Red chilli powder 1tsp

Salt to taste

Egg 1 for fry

Oil for fry 1/2cup

For Gravy:

Onions 4(finely sliced)

Ginger garlic paste 4tbsp

Red chilli pwd 2tsp

Tumreric pwd 1/2tsp

Coriander pwd 4tbsp

Gram masala pwd 1tsp

mace & nutmeg pwd 1/2tsp

Yogurt 1/2cup

Oil 1cup

Salt to taste

FOR GARNISHING:

Tomato 1

Green chillies 2,3

Cooking Method

For Koftay: Mix all ingredients in mince, dived mixture into 3 part.

Cover boiled eggs with mince make smooth oval shape and dip in beated egg and fry in oil.

Let it cool put in freezer for 15 mins then with a sharp knife cut koftay vertically into 2 parts. Keep aside.

For Gravy: Heat oil fry onions till golden brown put out from oil and spread on paper and grind.

Add ginger garlic paste in oil fry it add red chilli powder, salt, turmeric and coriander powder.

Fry it properly add yogurt and grind onion, nutmeg & mace powder.

Cook till gravy become thick.

Now put all Koftay in gravi let it warm on lower flame for 5 mins.

Pour gravy in serving dish and keep all koftay on the gravi garnish with tomatoes and green chillies.

Serve hot with naan or chapati.
                                                       NEXT...........................

Moong Dal Palak Recipe

  Ingredients:

1 small cup moong dal/split yellow dal/pesara pappu, cooked over stove top till soft

2 cups chopped and tightly packed palakura/palak/spinach

1 onion, chopped

1 tomato, chopped

1 tsp ginger-green chilli paste

1/2 tsp red chilli pwd

1 tsp coriander pwd

pinch of cumin pwd

big pinch turmeric pwd

pinch of garam masala    

salt to taste

1/2 cup thick coconut milk

1 1/2 cups water, approx

For seasoning/poppu/tadka:

1/2 tsp cumin seeds

pinch of hing/asafoetida/inguva

1 tbsp ghee or oil

1 In a pressure cooker, add 1 1/2 to 2 cups of water and moong dal and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked.

2 Heat ghee in a heavy bottomed vessel, add cumin seeds and as they splutter, add hing and stir fry for few seconds. Add the chopped onions and ginger-green chilli paste and saute for 3-4 mts.

3 Add red chilli pwd, turmeric pwd, coriander pwd and cumin pwd and combine. Add the chopped palak and saute for 5 mts. Add chopped tomato and saute for another 3 mts.

4 Add the pressure cooked dal along with salt and half a cup of water and combine. Add the coconut milk and garam masala and cook on slow to medium flame without lid for 15 mts or till you get the consistency of your choice.

5 Serve with rotis or white rice.

Spicy Masala Chicken Curry Recipe

Ingredients 

1 kg Chicken with bones cut into small pieces

2 onions, finely Chopped

1 tsp ginger paste

  

1 tsp garlic paste

5 green chillies

2 Curry leaves

2 Tomatoes, thinly sliced

1/2 tsp turmeric powder

1 tsp red Chili powder

2 tsp Coriander powder

1 tsp Chicken masala powder

1/2 tsp garam masala powder

Salt to taste

1/4 cup oil

 Spicy Masala Chicken Curry Method:

Heat oil in a pan,saute onions first,then add ginger-garlic paste,green chillies,salt and curry leaves.

Saute it until onions turn brown.

Add in all the powders and fry it for few minutes.

Throw in tomato slices and continue sauteing till the masala is well browned and oil starts to separate.

Add chicken pieces and stir well for few minutes,and then add half cup of water,cover it and allow the chicken pieces to cook well.

Add more water if needed.

Simmer it for 5 more minutes.

Transfer into a serving bowl.

Spicy Masala Chicken Curry is ready to serve.

Serve hot with naan or chapati.

                                                                    NEXT.....................

Pulao biryani recipe

    Ingredients              :

  For Gravy :
1 lb chicken
2 cup oil
2 onions (sliced)
2 tbsp ginger garlic paste
1 cup yogurt
1 tsp red chili powder
2 tbsp turmeric powder
¼ tsp nutmeg and mace powder
Salt to taste
6-8 green chilies (chopped)
2 star anise
2 cinnamon sticks
6-8 cloves
4-5 green cardamoms
2-3 black cardamoms
2 bay leaves
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
For Rice :
300 gm long grain rice (soaked in water for 30 mins.)
2 star anise
2 cinnamon sticks
6-8 cloves
4-5 green cardamoms
2-3 black cardamoms
2 bay leaves
Salt to taste
1 tbsp white vinegar
For Assembling :
¼ cup chopped fresh coriander leaves
¼ cup chopped fresh mint leaves
1 cup fried onions
½ tsp yellow color   Procedure:
1. Heat oil in a saucepan, add onions and cook till become soft and turn into pink color.
2. Then add ginger garlic paste and chicken and sauté until chicken become light brown and water gets dry.
3. Add yogurt with red chili, turmeric and salt. stir well and then add a pouch contains fennel seeds, coriander seeds, cumin seeds, cinnamon, cloves, cardamoms and bay leaves. Simmer till chicken gets tender.
4. Now add green chillies with 1 cup of water and cook over medium-high till oil starts to separate from the gravy. Then remove pan from heat and set aside.
5. Boil water for rice in another saucepan along with salt, cinnamon, cloves, star anise, cardamom and vinegar, then add rice and cook till rice becomes half done.
6. Then drain all the excess water from rice and set aside.
7. Take a deep sauce pan spread half of the rice at the bottom of this pan, make a layer of prepared chicken on it, then spread fried onions, coriander leaves and mint and cover with remaining rice. Dissolve yellow color in 2-3 tbsp of water or milk and pour it into the center of the rice and simmer for at least 15 min till steam packs in the pan.
                                                           
                                                        .
Spicy Mutton Biryani Recipe
Ingredients:
Cinnamon 1 stick
Cloves 5
Black cardamom 3
Green cardamom 3
Nutmeg 1 crushed
Birinji flower 1
Marati mokku 1
Green chilies 6 sliced
Onion 1 sliced
Toamtoes 2 chopped
Mint 1 fistfulSalt
Turmeric 1/2 spoon
Chili powder 1-2 spoons
Mutton/Goats meat 1/2 kilo
short grain rice 4 cups
Ghee 1 cup
Fried curry leaves to garnish.
Spices to be toasted and powdered:
Fennel seeds 2 spoons
Coriander seeds 2 spoons
Peppercorns 2 spoons
Cumin seeds 2 spoons
Dry red chilies 4-6
Poppy seeds 2 spoons
Dry coconut 6 spoons.
To be fried in oil and then wet-ground:
Onion 1 small
Ginger 2" grated
Garlic 6 cloves
Tomato 1
Green chili 1
Curry leaves few
Cilantro leaves few.
Method Of Spicy Mutton Biryani
Marinate meat with enough salt, powdered spices, wet-ground spices and lemon juice. Maybe for 4 hours.
In a wide vessel, bring ghee...throw in dry spices, followed by chilies and onion. Wait till they get golden color.
Then stir-in mint and tomatoes...cover and cook. Once they turn pulpy, add the marinated meat. Do not cover, cook over medium heat.Once the meat turns to opaque...and oil shows up on the top. Add turmeric and chili powders. Add enough water and cook till tender.Stir-in rice, cover and cook over least possible heat.

Kacchi Biryani Recipe
 Ingredients
1 kg basmati rice,
1kg chicken

100 grams oil
400 grams onions
200 grams curd
1 tsp powdered garam masala
1 1/2 tbsp ginger garlic paste
1 tsp red chili powder
Salt for  taste.
coriander& mint leaves
200 gms tomato
2  tsp Whole garam masala
Two lemons.
  Method Of Kacchi Biryani 
Marinate chicken pieces in salt ginger garlic paste garam masala, curd, chily & turmeric powder, mint & coriender leaves for 4 hours.
fry onions till brown. crush onions, cut tomatoes and add to the chicken.add one lemon juice.Soak rice for 30 minutes. Boil 8 cups water add one lemon juice and salt. When the water starts boiling add soaked rice and boil for two minutes. now drain the excess water.
Grease a chapati with oil. put in it the marineted chicken. add to it the remaining oil in which we had fried the oinions. now add the boiled and drained rice. cover the chapati with foil so that the steam does not go out.keep the chati on high flame for 5 minutes. now simmer the flame and cook for 15 minutes.now remove from the heat.do not remove the cover for 15 minutes.Serve with raita

Channa Pulao
Ingredients
Basmati/Long grained rice - 2 cups
Water - 3 1/2 cups
Chick peas/Channa - 1 cup
Onion - 1 large
Tomato - 1 large
Cardamom - 2
Cloves - 4
Cinnamon - 1 inch
Ghee/oil - 2 tbsp
Salt to taste
Cashewnuts - few
Raisins - few (optional)
Ginger - 1 inch
Garlic - 6 pods
Coriander leaves - 1/2 cup
Mint leaves - 1/2 cup
Chilli powder - 1 teaspoon
Green chilly - 2
Garam Masala - 1 teaspoon
Grated Coconut - 2 tablespoon
Onion - 1 medium sized
Method Of Channa Pulao
Soak the channa/ chickpeas overnight. You can use canned chickpeas instead.Wash and soak the rice for about 30 minutes. Grind the masala ingredients into a smooth paste.
In a pressure cooker/pan , heat the ghee/oil. Fry the cashews and raisins. Once they turn golden brown, remove them aside. In the same ghee/oil, add cloves, cinnamon and cardamom. Fry until it gives a nice aroma. Add the washed and soaked rice and fry for a while. Add the water and salt. Keep closed and cook until the rice is done.Heat some oil/ghee and saute the chopped onion until translucent. Add the ground masala and cook till raw flavour  disappears. Add the diced tomato and saute for a while. Add salt to taste. Now add the channa and simmer for a few minutes so that it blends with the spices.Finally add the cooked rice and mix gently. Garnish with fried cashews , raisins and coriander leaves..Serve with a simple raita or kurma of your choice.

Prawn Biryani
Ingredients:
500 g Basmati rice
500 g large prawns shelled and deveined
A cup of chopped coriander leaves
2 – 3 whole green chilies
4 large onions sliced thinly (divided into 3 equal portions)
2 large tomatoes chopped finely
2 large potatoes cut into 4 pieces and fried.
2 tomatoes sliced into rings.
Roast and grind to powder:
4 tbsp coriander seeds
2 tbsp cumin seeds

1 tbsp khus khus
2? piece of cinnamon
5 cloves
5 pods green cardamom
10-12 black peppercorns
2 dry red chilies
2 green chilies
1/2 cup fresh coriander leaves
1/2 cup fresh mint leaves
Marinate prawns with the following ingredients for 10 to 15 minutes.
1 cup yogurt
Juice of 1 lime
1/2 tsp turmeric powder
2 tbsp garlic paste
1 tbsp ginger paste
To garnish:
1 tbsp saffron strands, soaked in 3  tbsp warm milk
3-4 tbsp fresh chopped coriander
4-5 tbsp cooking oil
Method Of Prawn Biryani
Wash the rice and soak in water for 30 minutes. Boil the rice, add the chopped coriander leaves and whole green chilies. Cook till rice is almost done. Drain the water and keep aside to cool.
Heat cooking oil in a deep pan and fry 1 of the 3 portions of sliced onions till they are crispy and golden. When done, drain and remove from the oil and keep aside on paper towels.
In the same oil, add the remaining sliced onions and fry till soft. Then add the tomatoes and fry till they are soft, and oil separates.
Add in the powdered masala along with the paste. Cook till the oil begins to separate from the masala.Now add the prawns along with its marinade. Stir and cook till the prawns are done. Do not overcook. Season with salt if required and remove from fire.
In a large vessel, add 2 tbsp oil and set a thin layer of rice. Use the entire prawns masala to set a layer on the rice.Pour about 1/4 glass of water in the empty pan of the prawn masala – just to gather the leftover. Pour this over the rice and prawn masala layer.
Spread in the sliced tomato rings and the fried potatoes. Add the remaining rice and pour the saffron milk over it. Also pour 2 tbsp of hot oil over it. Sprinkle with chopped coriander.
Cover the lid tightly and let the rice cook completely on low flame.
Your prawn biryani is ready to serve. Garnish with crispy onions and serve with raita.


 Fish Biryani Recipe
Ingredients:
Fish   750-1000 g

Rice soaked in water 500                                              
Oil 1 cup
Yoghurt beaten 1 cup
Tomatoes chopped  2-3 nos.
Onion chopped 2-3 nos.
Garlic crushed 1 medium pod
Ginger crushed 2 inch long piece
Green Chillies 4-5 nos whole
Fresh Coriander  chopped 1/2 cup
Fresh Mint chopped 1/4 cup
Lemon juice 3 -4 teaspoon
Salt to taste
Chilli powder to taste
Haldi 1 teaspoon
Coriander powder 1 teaspoon
Dried Plum  4 pieces
Cardamom brown 2 nos.
Cardamom green  5 nos.
Cloves whole 10 nos.
Black pepper whole 1 teaspoon
Cumin whole 2 teaspoon
Taj patta 3 nos.
Method Of Fish Biryani
Boil soaked  rice in water with 2 teaspoon of cooking salt. Keep aside.Add all spices, ginger, garlic, lemon juice to the yoghurt and mix well then coat on fish pieces and marinate for 1 hour.
Now fry onion in oil till golden brown.
Add tomatoes and fry for 5 minutes then add marinated fishand green chillies  to it and cook on low heat till fish is tender.
Avoid over stirring.Now in a large pan arrange alternate layers of boiled rice and prepared curry. Sprinkle fresh coriander and mint over it and simmer for 5-10 minutes.DeliciousFish Biryani is ready.


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Easy Recipes

 

Gola KebabRecipe

Ingredients For Gola Kebab:

1. Minced meat (mutton) 300 grams

2. Papaya 2-3 pieces (100 grams)

3. Onion 1 (chopped)

4. Ginger 1 inch piece

5. Garlic 5-6 cloves

6. Garam masala (pepper, cloves, cardamom, cinnamon sticks and star anise)

7. Red chilli powder 2 teaspoons

8. Cumin powder 1 teaspoon

9. Eggs 1 

10. Flour 2 tablespoons

11. Salt as per taste

12. Oil (for deep frying) 100 grams or 1 tablespoon for grilling

Method For Gola Kebab: 

Firstly, saute the onions in a little oil until they turn brown. Let it cool for 10 minutes.

Grind all the spices for this recipe including sauteed onions and pieces of papaya together in the blender.

Add the minced meat to the paste of spices and whip it together with flour for adhesion. The powdered spices can either be added with the paste or separately.

Now break an egg into this paste and mix it together uniformly. Make small round balls out of the meat mix.

If the balls are small enough then you can deep fry them until they turn brown. 

If you want bigger kebabs, then brush them with oil and grill them for 10 minutes in a oven preheated to 325 degrees.

Serve Gola kebabs as appetizers as the first course of an Indian meal.

Kadhai Bhindi Recipe
Ingredients:
• 250 gm Lady finger (washed and pat dry)
• 1 tbsp Gram flour
• 1 Onion(thinly sliced)
• 1/4 tsp Turmeric Powder
• 2 Sliced Green Chilli
• Few Coriander Leaves (chopped)
• 1/2 tsp Garam Masala
• Vegetable Oil
• 1/2 tsp Dried Mango Powder
• 1/2 tsp Coriander Powder
• 1 tsp Cumin Seeds
• Salt to taste
Method Of  Kadhai Bhindi                                
•Slit ladyfinger into thin slices.
•Take a kadhai with oil and heat it.
•Fry ladyfinger slices until they turn crispy and golden brown.
•Keep fried ladyfinger separate.
•Leave about 2 tbsp oil in kadhai and drain the rest.
•Add cumin seeds and green chillies and fry for about 30 seconds.
•Add onion slices and fry again until light brown.
•Add mango powder, gram flour and fry for 3 to 4 minutes.
•Now add fried ladyfinger and remaining ingredients.
•Mix them properly. Heat for few seconds and remove from the flame.
•Kadhai Bhindi is ready, garnished with chopped coriander leaves and serve hot.

MOOLI PARATHA RECIPE
Ingredients:
For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas
Method Of MOOLI PARATHA
Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
Peel and grate the radish. Squeeze and drain all the water.
Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
Serve the mooli paratha hot with raita or curry.

Kali Mirch Walay Pasandy

                                                                                          

Ingredients

Beef steaks ½ kg
Onions 2 (medium)
Green chilies 6

Black peppers 20
Yogurt 1 cup
Lemon juice ¼ cup
Oil ½ cup
Cumin seeds 1 tsp (roasted & crushed)
Coriander seeds 1 tsp (roasted & crushed)
Salt 1 tsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Coriander leaves 2 tbsp

Cooking Directions
Blend salt, black peppers, yogurt, lemon juice, ginger garlic paste, onions, green chilies and coriander leaves.
Marinate the steaks in this mixture for 30 minutes.
Heat oil and add the marinated steaks.
Cook on low flame till steaks are tender and thick gravy is left.
Lastly add all spice, coriander and cumin seeds.
Mix well and remove from stove.
Serve hot.                    

Korma Mutton Biryani Recipe

 Ingredients:

1 tbsp Cumin Seeds

4 tbsp Coriander Seeds

1-2 tsp Cayenne Pepper

1 tsp Saffron Threads

3 tbsp Hot Milk

6 tbsp Ghee or Clarified Butter

2 middle-sized Onions, chopped

5 Black Cardamom pods/ Cinnamon sticks

4 Cloves

3 Bay leaves

1 Fresh Ginger, grated

4 Garlic Cloves (minced)

2 lb Boneless Lamb (cut into-1/2-inch cubes)

1 cup fresh Yogurt (sweet)

1/4 cup Cream

1 tbsp Rose Water (heavy)

1/4 cup Blanched Almond

How to make Korma Mutton Biryani:

Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove.

Soak the saffron in hot milk.

Heat the ghee or clarified butter in a large, shallow, heavy pan.

Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes.

Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.

Mix in the ground spices and cook, stirring constantly, for about 10 seconds, or until the spices release their fragrance.

Dry the meat with paper towels and stir half of it into the spice mixture.

Increase the heat to medium high and cook, stirring constantly, for a few minutes, making sure all the meat is coated with the spices.

Stir in the remaining meat, and cook as before, scraping the bottom of the pan. If the mixture gets too dry, splash in a little water.

Turn the heat to medium. Start adding the yogurt, 1 tbsp at a time, stirring constantly and incorporating it into the mixture before adding the next tablespoonful.

Turn the heat to low. Cover the pan and simmer the meat for about 1 and 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, add salt to taste.

Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.

Fry the almonds in a little oil until golden brown.

Serve the lamb hot, garnished with the almond.

Beef Haleem Recipe

History

Haleem is sold as snack food in Bazaars all year around. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, during the Ramadan month, is very famous and is distributed all over the country.

In Bangladesh, Haleem is significantly popular in the urban centres. It is a very popular food item in capital Dhaka during Ramajan.    

Ingredients

Beef ½ kg (boneless, tenderized)

Onion 2

Bay leaves 2

Barley 1 cup (soaked)

Gram lentils 1 cup (boiled)

Red lentils, white lentils, split lentils 1 cup (boiled)

Wheat grain 2 cup (tenderized)

Clarified butter 1, ½ cup

Turmeric 1 tsp

All spice 1 tbsp (whole)

All spice powder 2 tbsp

Ginger garlic paste 2 tbsp

Red chili powder 1, ½ tbsp or to taste

Salt to taste

For Garnishing:

Lemon as required (quartered)

Fresh coriander as required (chopped)

Green chili as required (thinly sliced)

Ginger as required (thinly sliced)

Onion as required (golden fried and drained out on absorbent paper)

Cooking Directions

Fry onions in half cup clarified butter and add tenderized meat.

Then add ginger garlic paste, salt, red chili powder, turmeric, whole all spice and bay leaves. Cook well.

Now add meat, lentils, barley and half quantity wheat grain in another pan and cook on medium heat. Mix well.

Now add water as required and all spice powder. Mix and cover.

Then cook on low flame for approximately 2 - 3 hours, stirring occasionally.

Mix and grind slightly with a wooden spoon and cover again for a while.

Now add little water and remaining wheat grain and mix.

Again cover it and cook on low flame for approximately 1 hour, stirring occasionally.

Finally garnish with fried onion, coriander leaves, lemon, green chili and ginger.

Serve hot with naan or tablespoons

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Chapli Kebab Recipe

Ingredients

500 grams Boneless mutton fillet                     

3¼ tablespoon Ginger-garlic paste; (50 g.)

3¼ tablespoon Raw papaya; (50 g.) Ground to a paste

Salt to taste

100 grams Butter

1 teaspoon Garam masala powder; (5 g.)

500 ml Cream

2 teaspoons White pepper powder; (10 g.)

3 Bread slices

Method:

Cut mutton into 2.5 cm x 4 cm wide pieces and beat till well flattened with a meat mallet (steak hammer).

Mix half of the ginger-garlic paste, papaya paste and salt. Apply it to the mutton pieces and marinate the mutton for about an hour.

Melt butter in a frying pan, add the remaining ginger-garlic paste and garam masala powder. Fry till well browned.

Add the marinated mutton pieces, fry well and cook till done. Add cream and white pepper powder, and cook till almost dry.

Cut the bread slices into strips and toast till done.

Garnish the kababs with toasted bread fingers.