1 kg. chicken cut into bite sized pieces
1 tbsp. chopped ginger
1inch piece ginger, peeled and cut into small sticks
4-5 green chilies cut into half
2 green chilies, chopped
3 tomatoes, finely chopped
2 tsp. black pepper, ground
2 tbsp. garam masala
4 tbsp. finely chopped coriander leaves
2 tsp. salt
1\2 cup oil
1. Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.2. Add chicken and salt. Stirring frequently fry until the meat is well browned3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begin to separate.4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves6. Serve hot with Nan or Chapati.
Saturday 20 June 2009
Moong k-Dala
1 cup moong dal
1 cube chicken stock (optional)
1 tsp., ginger paste
1 tsp. red chili powder
1 tsp. salt
1/4 Ts turmeric (Heldi)
2 green chili chopped
2 tbsp. fresh coriander shopped
1 tsp. level garam masala
For Bikhar (Turka)
1/4 cup oil or ghee
2 cloves finely chopped garlic
1/2 tsp. Zeera
3-4 whole red chilies
water
1.Wash dal in a few changes of water, until the water runs clear. then leave it to soak in cold water for about 15 minutes. Drain. 2. Drain the dal and put it in the cooking pot. Add chicken stock, if using, salt, red chili powder, turmeric, ginger and mix well. Then pour in enough water to cover the dal by 1 inch. Cover with a tight fitting lid, reduce the heat and leave to cook for 30 minutes or until dal is very tender and mushy. (you may have to add more water if the lentil is not creamy and cook for further 8 to 10 minutes.) 3. To make the bikhar, heat oil in a frying pan add the garlic and fry until light brown , at this point add zeera and whole red chilies and fry for few seconds. Pour over the lentil, stir and cook for few minutes.4. Pour in a serving dish and garnish with coriander and green chili. Sprinkle garam masala and serve hot with plain boiled rice or chapati.
1 cube chicken stock (optional)
1 tsp., ginger paste
1 tsp. red chili powder
1 tsp. salt
1/4 Ts turmeric (Heldi)
2 green chili chopped
2 tbsp. fresh coriander shopped
1 tsp. level garam masala
For Bikhar (Turka)
1/4 cup oil or ghee
2 cloves finely chopped garlic
1/2 tsp. Zeera
3-4 whole red chilies
water
1.Wash dal in a few changes of water, until the water runs clear. then leave it to soak in cold water for about 15 minutes. Drain. 2. Drain the dal and put it in the cooking pot. Add chicken stock, if using, salt, red chili powder, turmeric, ginger and mix well. Then pour in enough water to cover the dal by 1 inch. Cover with a tight fitting lid, reduce the heat and leave to cook for 30 minutes or until dal is very tender and mushy. (you may have to add more water if the lentil is not creamy and cook for further 8 to 10 minutes.) 3. To make the bikhar, heat oil in a frying pan add the garlic and fry until light brown , at this point add zeera and whole red chilies and fry for few seconds. Pour over the lentil, stir and cook for few minutes.4. Pour in a serving dish and garnish with coriander and green chili. Sprinkle garam masala and serve hot with plain boiled rice or chapati.
chicken curry
2-5lb Fryer Chickens, skinned, and cut into pieces
3 large onions
10 cloves of garlic
2 tbsp. chopped fresh ginger
2 heaped tbsp ground coriander
2 heaped tsp. ground cumin
1 heaped tsp. red chilie powder
1 level tsp. ground black pepper
1/2 tsp. turmeric powder
2 bay leaves
10 cloves
6 black cardamoms
2 inch stick of cinnamon
1-19oz can of stewed tomatoes or 1 cup of yogurt
2 1/2 level tsp salt
1 cup cooking oil
1 cup wat
1. Wash the chicken pieces, drain and set aside.2. Finely chop the onions in a food processor and keep aside. Now place garlic and ginger in the food processor and blend to a paste. Add coriander, cumin, chili powder black pepper, turmeric and blend well. Transfer to a small bowl and add cardamoms, cloves, cinnamon and bay leaves to it. Set aside.3.Put tomatoes and salt in the food processor (no need to clean the bowl) and blend well.4. Heat oil in a large pressure cooker. When hot add chopped onions and carefully fry to a golden brown, stirring occasionally.5. Remove the onions with a perforated slice. Drain half the oil, keeping the other half in the pressure cooker. Return browned onions to cooker and add all the spices and fry on medium heat until the oil separate from the gravy, about 5 minutes.6. Add the chicken pieces stir well and fry on high heat for about 5 minutes, stirring continuously. 7. Add tomato mixture and water. Bring to boil, stir and cook for 10- 12 minutes under pressure. 8. Remove from heat, lower pressure by running cold water over cooker. Transfer to a serving dish. Serve with rice or Nan.Variation:Use 1 cup of plain yogurt instead of the tomatoes.
3 large onions
10 cloves of garlic
2 tbsp. chopped fresh ginger
2 heaped tbsp ground coriander
2 heaped tsp. ground cumin
1 heaped tsp. red chilie powder
1 level tsp. ground black pepper
1/2 tsp. turmeric powder
2 bay leaves
10 cloves
6 black cardamoms
2 inch stick of cinnamon
1-19oz can of stewed tomatoes or 1 cup of yogurt
2 1/2 level tsp salt
1 cup cooking oil
1 cup wat
1. Wash the chicken pieces, drain and set aside.2. Finely chop the onions in a food processor and keep aside. Now place garlic and ginger in the food processor and blend to a paste. Add coriander, cumin, chili powder black pepper, turmeric and blend well. Transfer to a small bowl and add cardamoms, cloves, cinnamon and bay leaves to it. Set aside.3.Put tomatoes and salt in the food processor (no need to clean the bowl) and blend well.4. Heat oil in a large pressure cooker. When hot add chopped onions and carefully fry to a golden brown, stirring occasionally.5. Remove the onions with a perforated slice. Drain half the oil, keeping the other half in the pressure cooker. Return browned onions to cooker and add all the spices and fry on medium heat until the oil separate from the gravy, about 5 minutes.6. Add the chicken pieces stir well and fry on high heat for about 5 minutes, stirring continuously. 7. Add tomato mixture and water. Bring to boil, stir and cook for 10- 12 minutes under pressure. 8. Remove from heat, lower pressure by running cold water over cooker. Transfer to a serving dish. Serve with rice or Nan.Variation:Use 1 cup of plain yogurt instead of the tomatoes.
Murgh Do Piaza
750 g. chicken cut into 1 1\2 inch pieces
1 kg onions
2 tsp. ground coriander
1 tsp. ground turmeric
1\2 cup oil
1 tsp. garlic paste
1 inch piece ginger,
peeled thinly sliced
2 bay leaves crushed
3-4 medium tomatoes roughly chopped
2 tbsp. lemon juice
3 tbsp. finely chopped fresh coriander leaves
1. Finely slice the 2 onions and roughly chop the rest of the onions. Add the chilli powder, ground coriander, turmeric and salt to the chicken and mix well to coat the chicken pieces 2. Lightly grease a heavy based sauce pan with 1 tablespoon of oil. Spread half of the chopped onions on the bottom. Add the chicken pieces and layer the rest of the chopped onions on top.3. Cover pan with a tight fitting lid. Cook for 20-25 minutes until the onions are reduce to a pulp and the chicken is tender.4. Heat oil in another pan. Add sliced onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a crisp golden color.5. Add the bay leaves stir fry for another minute stirring frequently add tomatoes and stir fry until the tomatoes are reduce to a pulp. 6. Add meat and onions to it. Stir well to mix all the ingredients. Stirring frequently, fry the mixture until it is well browned and a thick onion sauce has formed. Add lemon juice and while mixing well fry for another minute7. Sprinkle with chopped coriander leaves
Serve hot with Nan or Roti.
1 kg onions
2 tsp. ground coriander
1 tsp. ground turmeric
1\2 cup oil
1 tsp. garlic paste
1 inch piece ginger,
peeled thinly sliced
2 bay leaves crushed
3-4 medium tomatoes roughly chopped
2 tbsp. lemon juice
3 tbsp. finely chopped fresh coriander leaves
1. Finely slice the 2 onions and roughly chop the rest of the onions. Add the chilli powder, ground coriander, turmeric and salt to the chicken and mix well to coat the chicken pieces 2. Lightly grease a heavy based sauce pan with 1 tablespoon of oil. Spread half of the chopped onions on the bottom. Add the chicken pieces and layer the rest of the chopped onions on top.3. Cover pan with a tight fitting lid. Cook for 20-25 minutes until the onions are reduce to a pulp and the chicken is tender.4. Heat oil in another pan. Add sliced onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a crisp golden color.5. Add the bay leaves stir fry for another minute stirring frequently add tomatoes and stir fry until the tomatoes are reduce to a pulp. 6. Add meat and onions to it. Stir well to mix all the ingredients. Stirring frequently, fry the mixture until it is well browned and a thick onion sauce has formed. Add lemon juice and while mixing well fry for another minute7. Sprinkle with chopped coriander leaves
Serve hot with Nan or Roti.
Mutton Karahi
1 kg. mutton cubes
1 tbsp. chopped ginger
1inch piece ginger,
peeled and cut into small sticks
4-5 green chillies cut into half
2 green chillies,
chopped- 3 tomatoes,
finely chopped
2 tsp. black pepper, ground
2 tbsp. garam masala-
4 tbsp. finely chopped coriander leaves
2 tsp. salt- 1\2 cup oil
1. Heat oil in a shallow frying pan or karahai. Add chopped ginger and green chilli, stirring frequently fry for 2 minutes.2. Add meat and salt. Stirring frequently fry until the meat is well browned3. Add water, stir well and simmer for 20-25 minutes or until the meat is almost tender, and nearly all the water has evaporated.4.Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan5. Add ginger sticks, chopped green chili, black pepper and garam masala. Still stirring frequently fry the mixture for few more minutes. Sprinkle with finely chopped coriander leaves6. Serve hot with
nan or chapati.
1 tbsp. chopped ginger
1inch piece ginger,
peeled and cut into small sticks
4-5 green chillies cut into half
2 green chillies,
chopped- 3 tomatoes,
finely chopped
2 tsp. black pepper, ground
2 tbsp. garam masala-
4 tbsp. finely chopped coriander leaves
2 tsp. salt- 1\2 cup oil
1. Heat oil in a shallow frying pan or karahai. Add chopped ginger and green chilli, stirring frequently fry for 2 minutes.2. Add meat and salt. Stirring frequently fry until the meat is well browned3. Add water, stir well and simmer for 20-25 minutes or until the meat is almost tender, and nearly all the water has evaporated.4.Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan5. Add ginger sticks, chopped green chili, black pepper and garam masala. Still stirring frequently fry the mixture for few more minutes. Sprinkle with finely chopped coriander leaves6. Serve hot with
nan or chapati.
Chicken Korma
3\4 cup oil
2 medium onions, thinly sliced
1 cup (200g.) plain yogurt
2 bay leaves
7-8 cloves
1 tsp. black pepper
6-7 green cardamoms
1\2 tsp. black cumin
1tbsp. garlic paste
1 tbsp. fresh ginger paste
3 tsp. ground coriander
1tsp. garam masala
1 tsp. chilli powder
1 1\2 tsp. salt
1 kg chickens,or mutton, cut into pieces
1. Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.2. Reheat the oil over medium heat, add bay leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. (add little water if the mixture sticks to the bottom of the pan.) Add meat and fry for another 5 minutes. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender.3. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until all the yogurt has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring to a boil and remove from heat.4. Sprinkle with coriander and serve hot with Nan.
2 medium onions, thinly sliced
1 cup (200g.) plain yogurt
2 bay leaves
7-8 cloves
1 tsp. black pepper
6-7 green cardamoms
1\2 tsp. black cumin
1tbsp. garlic paste
1 tbsp. fresh ginger paste
3 tsp. ground coriander
1tsp. garam masala
1 tsp. chilli powder
1 1\2 tsp. salt
1 kg chickens,or mutton, cut into pieces
1. Heat oil in a heavy based sauce pan and fry onions to a golden color, remove onions with a slotted spoon and grind to a fine paste. Mix the onion paste with yogurt and keep aside.2. Reheat the oil over medium heat, add bay leaves cloves, black pepper, green cardamom, black cumin and fry for 1 minute. Then add garlic paste, ginger paste, coriander, garam masala, chili powder, and salt. Stirring frequently sauté for about 5 minutes. (add little water if the mixture sticks to the bottom of the pan.) Add meat and fry for another 5 minutes. Pour in just enough water to cover the meat, cover the pan, reduce the heat and allow to cook for 25 - 30 minutes or until the meat is almost tender.3. Stirring continuously, add a little yogurt mixture at a time to the meat to blend it into the mixture. Repeat until all the yogurt has been added. Stirring frequently fry for 5-8 minutes or until the meat is tender. Add 1-2 cups of water if you want thin gravy, otherwise add 1\2 cup of water. Bring to a boil and remove from heat.4. Sprinkle with coriander and serve hot with Nan.
Brain Masala
6 brains lamb
1 tsp. mustard powder
2 tbs. Garam Masala
1 tsp. red chili powder
2 green chilies fine chopped
3 tsp. chopped ginger
I mid. onion finely chopped.
1 tsp. Salt or to your taste
2 small tomato finely chopped
4 tbs. cooking oil
3 tsp. fresh dhania(Coriander leaves) finely chopped.- water to boil brain
1) Bring water to boil, add mustard powder and brain.2) Boil for 5 minutes.3) Remove brain from water. Drain water.4) Heat Oil. Add onions. Once onions are golden brown add 1 chopped tomato. Cook for few minutes and then add garam masala, red chilies, 1 tsp. chopped ginger and salt. 5) Cook till all forms into a gravy or paste. Add a little amount of water to avoid burning.6) Once the gravy is ready, add brain. Stir while cooking to break brain into small pieces. Cook for about 5 minutes.7) Add balance of tomato, ginger, green chilies and Coriander. Cook for about 3 minutes. Brain masala is ready to serve. Serve hot with Nan. or Roti.
1 tsp. mustard powder
2 tbs. Garam Masala
1 tsp. red chili powder
2 green chilies fine chopped
3 tsp. chopped ginger
I mid. onion finely chopped.
1 tsp. Salt or to your taste
2 small tomato finely chopped
4 tbs. cooking oil
3 tsp. fresh dhania(Coriander leaves) finely chopped.- water to boil brain
1) Bring water to boil, add mustard powder and brain.2) Boil for 5 minutes.3) Remove brain from water. Drain water.4) Heat Oil. Add onions. Once onions are golden brown add 1 chopped tomato. Cook for few minutes and then add garam masala, red chilies, 1 tsp. chopped ginger and salt. 5) Cook till all forms into a gravy or paste. Add a little amount of water to avoid burning.6) Once the gravy is ready, add brain. Stir while cooking to break brain into small pieces. Cook for about 5 minutes.7) Add balance of tomato, ginger, green chilies and Coriander. Cook for about 3 minutes. Brain masala is ready to serve. Serve hot with Nan. or Roti.
Chana Masala
2 1\2 cups boiled chick peas
1 cup water or chicken stock
1 medium onion, skinned and finely chopped
1\4 cup oil- 1 tbsp. ginger paste
1 tbsp. garlic paste-
1\2 level tsp.
turmeric- 1\2 cup oil
1 tsp. salt- 1 tsp. chili powder (to taste)
1 tsp. garam masala-
2 tbs. fresh chopped coriander
2 green chilies chopped
1. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a rich golden color. (add little water during frying, if the mixture sticks to the bottom of the pan). 2. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8-10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. .4. Add the chick peas and water. Mix well, reduce the heat, cover and allow to cook for about 15 minutes or until the chick peas has absorbed some of the sauce and all the moisture has dried up. 5.Add garam masala, coriander leave and green chilies.6. Serve with Nan, Roti or plain boiled rice.
1 cup water or chicken stock
1 medium onion, skinned and finely chopped
1\4 cup oil- 1 tbsp. ginger paste
1 tbsp. garlic paste-
1\2 level tsp.
turmeric- 1\2 cup oil
1 tsp. salt- 1 tsp. chili powder (to taste)
1 tsp. garam masala-
2 tbs. fresh chopped coriander
2 green chilies chopped
1. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for 5-8 minutes until the mixture turns to a rich golden color. (add little water during frying, if the mixture sticks to the bottom of the pan). 2. Add chili powder, turmeric, salt, green chili, coriander powder and a little water to prevent the mixture from sticking to the bottom of the pan. Stirring frequently, fry the mixture for few more minutes. Then add the tomatoes. Still stirring frequently, fry the onion mixture for about 8-10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. .4. Add the chick peas and water. Mix well, reduce the heat, cover and allow to cook for about 15 minutes or until the chick peas has absorbed some of the sauce and all the moisture has dried up. 5.Add garam masala, coriander leave and green chilies.6. Serve with Nan, Roti or plain boiled rice.
Beef Pasanday
Beef fillets 1kg-Onion
1Thinly sliced-Papaya with skin
2Tbsp grounded-Yogurt
1 cup-Poppy seeds 1tsp-
White cumin 1/2 tsp-
Black cumin 1/2 tsp-Black pepper corns
6-Cloves
3-Small cardamoms
6-Chickpeas flour / gram flour
2Tbsp-Red chilli powder 1tsp-Turmeric powder
1/2 tsp-Ginger and garlic paste
1Tbsp-Salt to taste -Oil
3/4 cup
GARNISH:-Fresh corriander
1 bunch-Green chillies
4-Lemons 2
Mix all the spices, ground papaya and ginger garlic paste in yogurt. Now, coat the fillets with this paste and place them in a tray in layers. Marinate it for 4 to 6 hours.Heat oil in a pan and fry the onions golden brown. Add fillets to the pan,cover and cook on low heat till they are tender. When it is done, sprinkle with the green masala and lemon juice and cook for 15 minutes more on low heat. Serve hot with naan or chapati.
1Thinly sliced-Papaya with skin
2Tbsp grounded-Yogurt
1 cup-Poppy seeds 1tsp-
White cumin 1/2 tsp-
Black cumin 1/2 tsp-Black pepper corns
6-Cloves
3-Small cardamoms
6-Chickpeas flour / gram flour
2Tbsp-Red chilli powder 1tsp-Turmeric powder
1/2 tsp-Ginger and garlic paste
1Tbsp-Salt to taste -Oil
3/4 cup
GARNISH:-Fresh corriander
1 bunch-Green chillies
4-Lemons 2
Mix all the spices, ground papaya and ginger garlic paste in yogurt. Now, coat the fillets with this paste and place them in a tray in layers. Marinate it for 4 to 6 hours.Heat oil in a pan and fry the onions golden brown. Add fillets to the pan,cover and cook on low heat till they are tender. When it is done, sprinkle with the green masala and lemon juice and cook for 15 minutes more on low heat. Serve hot with naan or chapati.
Badhami Gosht
Ingredients :
5 T vegetable oil-
2 cinnamon sticks-
6 garlic cloves -
1 T cardamom seeds-
1 large onion chopped-
2 garlic cloves ,crushed-
1 1/2 inch fresh ginger, peeled and chopped-
1 1/2 lb lean lamb, cubed-
1 1/4 cup yogurt (plain)-
1 tsp saffron threads, soaked in 2 T boiling water
-1/2 tsp chili pwd
-1/2 cup ground almonds
-1 tsp salt
-1 1/2 cup coconut milk
-2 dried red challis
. Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute.
Add onion, sauté until soft, stirring occasionally.
2. Add garlic and ginger and fry for 3 minutes, stirring frequently.
Add lamb cubes and fry until brown, about 5 minutes.
3. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes.
Cook for 5 minutes.
4. 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 for 5 minutes over low heat.
5. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.
6. Transfer to a warmed dish and serve at once.
5 T vegetable oil-
2 cinnamon sticks-
6 garlic cloves -
1 T cardamom seeds-
1 large onion chopped-
2 garlic cloves ,crushed-
1 1/2 inch fresh ginger, peeled and chopped-
1 1/2 lb lean lamb, cubed-
1 1/4 cup yogurt (plain)-
1 tsp saffron threads, soaked in 2 T boiling water
-1/2 tsp chili pwd
-1/2 cup ground almonds
-1 tsp salt
-1 1/2 cup coconut milk
-2 dried red challis
. Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute.
Add onion, sauté until soft, stirring occasionally.
2. Add garlic and ginger and fry for 3 minutes, stirring frequently.
Add lamb cubes and fry until brown, about 5 minutes.
3. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes.
Cook for 5 minutes.
4. 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 for 5 minutes over low heat.
5. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.
6. Transfer to a warmed dish and serve at once.
Allo Keema
1. Fry onions in a heavy based sauce pan over medium heat, stirring time to time.
2. When onions are soft but not brown add minced meat, garlic and cook over low heat. Stirring all the time and making sure that all the water is evaporates and meat turns brown.
3. Add chopped tomatoes, yogurt, all spices, salt and cook for five to ten minutes, stirring all the time. Add a bit of water if feel necessary during the process.
4. Add potatoes and mix it well, add one cup of water, cover and leave to cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water.
5) Add garam masala, green chili and coriander leaves. Mix well and serve hot with Roti.
2. When onions are soft but not brown add minced meat, garlic and cook over low heat. Stirring all the time and making sure that all the water is evaporates and meat turns brown.
3. Add chopped tomatoes, yogurt, all spices, salt and cook for five to ten minutes, stirring all the time. Add a bit of water if feel necessary during the process.
4. Add potatoes and mix it well, add one cup of water, cover and leave to cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water.
5) Add garam masala, green chili and coriander leaves. Mix well and serve hot with Roti.
Kunna
. Heat oil in a large heavy based saucepan, add the meat, ginger, garlic, red chilies and salt. Stirring frequently fry until the meat turns brown, about 5-8 minutes. Add yogurt and stirring frequently fry until all the moisture has evaporated.
2. Add ten glasses of water and cook over medium heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's instructions).
3. Meanwhile place the cumin, aniseed, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
4. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don't stir hard, otherwise meat will break into small pieces).
5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add the nihari and stir carefully. 6.Garnish with green chilies, ginger (chopped) and lemon slices.
7.Serve with Nan.
2. Add ten glasses of water and cook over medium heat for about 1 hour or until meat is 3\4 cooked. (Alternatively, cook the meat in a pressure cooker, pour in half the water and follow the manufacturer's instructions).
3. Meanwhile place the cumin, aniseed, black pepper, sonth, cardamoms, cloves, jaifel and javetri in a food processor or grinder and grind to a fine powder and then sieve it through a muslin cloth. Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
4. Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don't stir hard, otherwise meat will break into small pieces).
5. Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add the nihari and stir carefully. 6.Garnish with green chilies, ginger (chopped) and lemon slices.
7.Serve with Nan.
Kofta Curry
.For the koftas, mince the meat with all the other ingredients.
2.Remove the mixture and shape into balls.
3.Deep fry these balls till golden brown and keep aside.
4.For the curry, fry the onions, garlic and ginger till golden brown.
5.Add the rest of the curry ingredients with enough water to make a gravy.
6.Bring to a boil, add the fried koftas and simmer for 45 mins.
7.Garnish with chopped coriander leaves before serving.Serve with Roti or Nan
2.Remove the mixture and shape into balls.
3.Deep fry these balls till golden brown and keep aside.
4.For the curry, fry the onions, garlic and ginger till golden brown.
5.Add the rest of the curry ingredients with enough water to make a gravy.
6.Bring to a boil, add the fried koftas and simmer for 45 mins.
7.Garnish with chopped coriander leaves before serving.Serve with Roti or Nan
Balti Gosht
Balti Gosht Mutton With Unique Flavor
Ingredients:
1
kilogram mutton cut into 11\2 inch pieces
1
teaspoon black pepper
1
inch cinnamon stick
2-3
- black cardamoms
2
- bay leaves
1
large onion, thickly sliced
1\2
kilogram tomatoes, chopped
6-7
- green chillies
2
tablespoons ginger, finely chopped
2
tablespoon garlic paste
1
teaspoon red chili powder
1
teaspoon salt
1\2
cup oilHow to Cook:1. Place the mutton, black pepper, cinnamon, cardamom and bay leaf in a large pot. Add enough water to make the mutton tender. 2. Heat oil in a shallow frying pan or karahi. Add onions and stirring frequently fry for 5 minutes or until soft. 3. Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton. While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate. 4. Garnish with coriander leaves, diagonally cut green chilies and thin julienne's ginger. 5. Serve hot with Nan or Chapati. Variations: chicken can be used instead of mutton. Try our Mutton Karahi
This recipe serves 6 people.Preparation Time: 20 minutes.Cooking Time: 45 minutes.Serving Options:Serve HotTry Raita with this dish.Try it with Naan or Routi
Ingredients:
1
kilogram mutton cut into 11\2 inch pieces
1
teaspoon black pepper
1
inch cinnamon stick
2-3
- black cardamoms
2
- bay leaves
1
large onion, thickly sliced
1\2
kilogram tomatoes, chopped
6-7
- green chillies
2
tablespoons ginger, finely chopped
2
tablespoon garlic paste
1
teaspoon red chili powder
1
teaspoon salt
1\2
cup oilHow to Cook:1. Place the mutton, black pepper, cinnamon, cardamom and bay leaf in a large pot. Add enough water to make the mutton tender. 2. Heat oil in a shallow frying pan or karahi. Add onions and stirring frequently fry for 5 minutes or until soft. 3. Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton. While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate. 4. Garnish with coriander leaves, diagonally cut green chilies and thin julienne's ginger. 5. Serve hot with Nan or Chapati. Variations: chicken can be used instead of mutton. Try our Mutton Karahi
This recipe serves 6 people.Preparation Time: 20 minutes.Cooking Time: 45 minutes.Serving Options:Serve HotTry Raita with this dish.Try it with Naan or Routi
Buttermilk Soup
1 Liter of sour Buttermilk.
1 Spoon of chiknut flour.
4 Green Chillies-split lengthwise.
2 Spoons of Mustered seeds.
Few pieces each of Pumpkin, Eggplant,Radish and Drumstick.
1 Pinch of Asafoetida.
2 spoons of finely chopped Ginger pieces.
10 garlic pods.
3 Spoons of Refined oil.
1 Spoon Turmeric powder.Salt to taste.
Boil water, add all the vegetable pieces and one spoon of salt. Cook until the pieces are cooked well.Put a deep bottomed vessel on the stove, add oil and heat. Add Green Chillies, Asafoetida, Ginger pieces, Mustered seeds and Garlic pods. Saute well. Add Chicknut flour to 100 ml of water and mix well so that no crumples formed. Add to Buttermilk and stir thoroughly.Add this to the sauted ingredients and boil. Also add the cooked vegetables, Salt and Turmeric powder, mix and cook for about 10 minutes.
Preparation Time: 20 Minutes
Serves:
1 Spoon of chiknut flour.
4 Green Chillies-split lengthwise.
2 Spoons of Mustered seeds.
Few pieces each of Pumpkin, Eggplant,Radish and Drumstick.
1 Pinch of Asafoetida.
2 spoons of finely chopped Ginger pieces.
10 garlic pods.
3 Spoons of Refined oil.
1 Spoon Turmeric powder.Salt to taste.
Boil water, add all the vegetable pieces and one spoon of salt. Cook until the pieces are cooked well.Put a deep bottomed vessel on the stove, add oil and heat. Add Green Chillies, Asafoetida, Ginger pieces, Mustered seeds and Garlic pods. Saute well. Add Chicknut flour to 100 ml of water and mix well so that no crumples formed. Add to Buttermilk and stir thoroughly.Add this to the sauted ingredients and boil. Also add the cooked vegetables, Salt and Turmeric powder, mix and cook for about 10 minutes.
Preparation Time: 20 Minutes
Serves:
clam chowper
clam chowper
2 cans of clams
1 C onion1 C celery
2 C diced potatoes
3/4 C butter1 qt half and half
1 1/2 tsp. salt-pepper3/4 C flour
#1 All veggies in a pan(onion;celery;potatoes)Drain juice of clams;add enough water to coverSimmer 20 min.
#2 Melt Butter and flour togetherstir until smooth...and half and half,stir until thick
#3 Combine #'s 1 and 2 in a pot.
Stir occasionally to keep from sticking to the pot.
Preparation Time: 35-40 min.
Serves: 6
2 cans of clams
1 C onion1 C celery
2 C diced potatoes
3/4 C butter1 qt half and half
1 1/2 tsp. salt-pepper3/4 C flour
#1 All veggies in a pan(onion;celery;potatoes)Drain juice of clams;add enough water to coverSimmer 20 min.
#2 Melt Butter and flour togetherstir until smooth...and half and half,stir until thick
#3 Combine #'s 1 and 2 in a pot.
Stir occasionally to keep from sticking to the pot.
Preparation Time: 35-40 min.
Serves: 6
Shepherd's Pie with Leeks
Serves: 4
Cooking time: 45 minutes
Ingredients:
Ingredients: 500g minced lamb 1 tablespoon olive oil 2 medium onions, peeled and chopped 2 carrots, peeled and chopped 2 parsnips, peeled and chopped ½ level teaspoon ground cinnamon 1 level tablespoon plain flour 450 ml lamb stock 1 tablespoon tomato purée salt and pepper For the topping: 100 g grated cheddar 2 medium leeks, sliced 1 kg Maris Piper potatoes 100 g butter salt and pepper
Method:
Heat the olive oil in a pan over a low heat and add onions, cook for a few minutes until softened. Add the chopped carrot and parsnip and cook for another 5 minutes and then remove from the pan. Cook the mince until browned. Season the mince and return the onions, parsnip and carrots to the pan. Add the nutmeg, cinnamon, tomato purée and flour to the pan and stir it all together. Once combined add the stock. Reduce the heat, cover and simmer for around 30 minutes, stirring occasionally (you can make the topping at the same time). Transfer to an oven proof dish and leave to cool. Soften the leeks in half the butter in a covered pan for around 10 minutes stirring occasionally and then set to one side. Boil the potatoes in salted water and once cooked mash with some milk and butter. Season, add the leeks and give it a good stir. Cover the meat with the potato and leek mixture and sprinkle with grated cheese. Cook for around 35 minutes at 180
Cooking time: 45 minutes
Ingredients:
Ingredients: 500g minced lamb 1 tablespoon olive oil 2 medium onions, peeled and chopped 2 carrots, peeled and chopped 2 parsnips, peeled and chopped ½ level teaspoon ground cinnamon 1 level tablespoon plain flour 450 ml lamb stock 1 tablespoon tomato purée salt and pepper For the topping: 100 g grated cheddar 2 medium leeks, sliced 1 kg Maris Piper potatoes 100 g butter salt and pepper
Method:
Heat the olive oil in a pan over a low heat and add onions, cook for a few minutes until softened. Add the chopped carrot and parsnip and cook for another 5 minutes and then remove from the pan. Cook the mince until browned. Season the mince and return the onions, parsnip and carrots to the pan. Add the nutmeg, cinnamon, tomato purée and flour to the pan and stir it all together. Once combined add the stock. Reduce the heat, cover and simmer for around 30 minutes, stirring occasionally (you can make the topping at the same time). Transfer to an oven proof dish and leave to cool. Soften the leeks in half the butter in a covered pan for around 10 minutes stirring occasionally and then set to one side. Boil the potatoes in salted water and once cooked mash with some milk and butter. Season, add the leeks and give it a good stir. Cover the meat with the potato and leek mixture and sprinkle with grated cheese. Cook for around 35 minutes at 180
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