Sunday, 24 July 2016

Kachhi Biryani

For Chicken Marination:

chicken - 1kg
Onion slices – 5 to 6 large Onions
Fresh Ginger & garlic Paste - 3 Tbsp
Green chilli paste - 1Tbsp (7 to 8)
Red Chilli Powder-1 1/2tsp
Shahi jeera - 1tsp
Cardamom - 8
Cinnamon - 2sticks
Cloves - 6
Bay leaves - 2
Curd - 400gms
Coriander - 1 cup finely chopped
Mint leaves - 1 cup finely chopped
Turmeric powder-1/4tsp
Lemon juice – 1, 1/2 lemons
Oil - 10Tbsp
Saffron - Few strands
Garam masala powder - 1/2tsp
Salt - To taste

For Rice:

Rice - 650gm
Cinnamon - 2sticks
Cardamom - 4
Bay leaves - 2
Shahi jeera - 1/2tsp
Cloves - 4
Salt - To taste
Step 1:Take frying pan heat oil and deep-fry the Onions and marinate the chicken with fried onions, salt, red chilli powder, green chilli paste, turmeric powder, ginger & garlic paste, shahi jeera, cardamom, cinnamon, cloves and bay leaves. Marinate for about 2 to 3 hours or if you have time marinate overnight in the refrigerator.
Step 2:One hour before cooking Take marinated chicken add curd, juice of one lemon, Finely chopped mint & coriander leaves keep aside.
Step 3:Take a vessel and apply oil all over vessel, then add 5 tbsp oil and marinated chicken keep a side.
Step 4:Clean and wash rice. Soak rice in water for 30 minutes.
Step 5:Soak saffron in warm milk and keep aside.
Step 6:Boil the water along with cardamom, cinnamon, bay leaves, shahi jeera, cloves and salt then add soaked rice. Cook rice till 50% done.
Step 7:Strain the rice and spread the cooked rice on top of the marinated chicken. Sprinkle a little garam masala powder, half lemon juice, saffron milk, mint leaves and leave the remaining oil over the rice and cover it with lid.

Cook on high flame for the first 10 minutes then put the gas on low flame slip in a tava beneath the vessel and cook on low flame for 20 minutes.

Saturday, 12 March 2011

Banjari Gosht

Banjari Gosht is one of the favourite recipe of Rajasthan. It is prepared from mutton and yogurt. Try out yourself and taste the flavour of Rajasthan.

•Mutton: 600 gm
•Yogurt: 150 gm
•Onions: 200 gm
•Ginger-garlic paste: 80 gm
•Whole red chillies: 6
•Whole garam masala: 50 gm
•Red chilli powder: 25 gm
•Turmeric: 15 gm
•Coriander powder: 20 gm
•Coriander seeds: 15 gm
•Oil: 150 gm
•Salt according to the taste

1.First heat the oil and then add few sliced onions to it. Saute it till it turns brown.
2.Add to it ginger-garlic paste, whole gram masala, red chilli powder, turmeric, coriander powder and salt according to the taste.
3.Then add yogurt followed by adding mutton.
4.Next, add roasted and crushed coriander seeds and leave it to be cooked.
5.Once it is cooked, garnish the preparation with pounded coriander seeds and whole red chilllies.

Thursday, 15 July 2010

Tunde ke Kawab

Cook Time: 5 Preparation Time: 15 Servings: 4
Recipe Description:
This is a very famous dish in North India popularised by the Nawabs of Lucknow.
The 100-year old Tunde ke Kebab in Lucknow Chowk is the most famous outlet for choicest Kebabs even today. Tunda Kebab is so named because it was a specialty of a one-armed chef. This restaurant's signature dish is its masala which is a zealously guarded family secret and prepared by women in the family. It is said to incorporate 160 spices.
Mutton (without fat) 250gm
Cinnamon 05gm
Cumin Seeds 05gm
Pepper 05gm
Cloves 03 pieces
Red Chilly 05 pieces
Ginger 10gm
Raw Papaya 10gm
Garlic 05 pieces
Onion 02 pieces
Chickpea Flour - 50gm
Salt As per the taste
Refined oil 50g
1. Make a past of Ginger, Garlic, onion and raw papaya.
2. Then put Chickpea Flour in a non stick pan and roast it till it turns brown.
3. Make another past of Cumin Seeds, Pepper, Cardamom, Cloves, red chilly and Cinnamon.
4. Then mix both the paste with the mutton and Chickpea Flour, mix it well. Then keep it for 1 hr.
5. After 1hr take the mixture out and make it in small round cutlet and fry it on non stick pan with refined oil.

Butter Chicken Recipe

Butter chicken is one of the best known Indian foods all over the world. Its a flavourful, spicy chicken dish. The gravy of this dish can be made as hot or as mild as you like so that it suits most people’s tastes. This dish is also called as Murg Makhani. You can even prepare Butter Chicken on the grill. For best results, use a whole chicken cut up into small pieces.
Ingredients :
• Boneless Chicken (skin removed) : 1 kg
• Fresh Yogurt (not sour) : 1 cup
• Red chilli powder : 1 table spoon
• Garam masala powder : 2 tea spoons
• Cumin powder : 1 table spoon
• Coriander powder : 2 tea spoons
• Turmeric powder : 1/4 tea spoon
• Cloves : 6-8
• Peppercorns : 6-8
• Cinnamon : 1″ stick
• Bay leaves : 2 nos.
• Cardamom : 3-4
• Almonds : 8-12
• Ginger paste : 1 tea spoon
• Onions (chopped) : 2
• Garlic paste : 2 tea spoons
• Oil : 3 table spoons
• Chicken Stock : 1/2 litre
• Lime juice : 1 whole lime
• Butter : 3 table spoons
• Coriander leaves : 4-5 strands
• Salt to taste
Preparation method :
1. Place the chicken in a deep bowl and mix it with lime juice, red chilli powder and salt and allow it to marinate for about 1 hour.
2. Roast the peppercorns, cardamom seeds, cloves, cinnamon, almonds and bay leaves for a minute and then grind them into a fine powder.
3. Now mix yogurt, the above made powder of spices and all the remaining spices and mix it with the chicken. Allow it to marinate for about 45-50 minutes.
4. Next, heat oil in a pan and add the chopped onions to it. Fry them until they turn golden brown and then add ginger garlic paste to it and fry for 1/2 to 1 minute.
5. Now add the chicken pieces and fry it till all pieces turn opaque (this indicates that the chicken is sealed now).
6. Add the chicken stalk to this fried chicken and cook till the chicken is done and the volume of the gravy is reduced to half.
7. Now, melt the butter and pour it all over the chicken.
8. Garnish with coriander leaves.
Additional Information on Butter Chicken Recipe:
Serving: Serves 4 Preparation Time: 45 minutes (excluding marinating time)
Difficulty Level: Easy Calories: 1120
Note : If you want to have an authentic an traditional cooked-over-the-coal flavour , heat a briquette of coal until it is red hot and once the dish is prepared, put the coal in the container and cover immediately. Remove the coal pieces just before serving.
Do comment on the recipe and provide your feedback.

Sunday, 24 January 2010

Mutton Khade Masale Ka

1 kg Lamb, cut into pieces
1 cup (200 ml) Vegetable oil
6 Black cardamom (badi elaichi)
6 - 8 Cloves (laung)
1 tbsp (12 g) Black peppercorns (sabut kali mirch)
3 - 4 Cinnamon (dalchini), 1 inch sticks
5 - 6 Bay leaves (tej patta)
3 Onions, finely sliced
Salt to taste
1 1/2 tbsp (9 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
10 Dry red chillies (sookhi lal mirch)
1 Ginger (adrak), 3 inch piece, julienned
8 Garlic (lasan), whole pods
1 cup (200 g) Yoghurt (dahi)

1. Heat the oil in a pan; add all the spices from black cardamom to bay leaves. Add onions and saute till the onions are translucent.
2. Add the remaining ingredients (except yoghurt) and the lamb. Cook covered on low heat, stirring occasionally.
3. When the lamb is nearly done, add the yoghurt and mix well. Simmer till the lamb is fully done and the oil separates. Serve hot.

serves: 4 - 6

Tuesday, 15 December 2009

Desi Mutton ( Laal Maans )

Ingredients :
1 mutton 1000 gm
2 Ghee/oil 200 gm
3 Dahi 200 gm
4 Onion 200 gm
5 Lahsun 100 gm
6 Adrak 25 gm
7 Namak 25 gm
8 Lal Mirch 25 gm
9 Dhania 25 gm
10 Haldi 5 gm
11 Jeera 5 gm
12 Badi Elaichi 2 No.
13 Dalcheeni 2 pieces 1" each
14 Loung 4 No.
15 Tejpatta 2 No.
16 Hari Mirch 1 No.
17 Hara Dhania 20 gm

Method of preparation:
1. Slice one onion and keep aside. Grind Onion, Lahsun and Adrak.
2. Wash Mutton pieces. Add Dahi, grinded Onion, Lahsun, Adrak, Namak, lal mirch, Dhania, Haldi and jeera to mutton and mix well.
3. Heat ghee/oil in a pressure cooker. Add Badi Elaichi, Dalcheeni, Loung and Tejpatta.
4. After 30 seconds add one sliced onion. Fry till onion turns golden brown. Add finely cut Hari mirch to it.
5. Add marinated mutton to it and cook till the oil separates.
6. Add 600 ml warm water and cover the lid.
7. After the first whistle, adjust the heat and keep on flame for 20 minutes.
8. Turn off the gas and keep the lid covered for another 5 minutes.
9. Open the lid and add half quantity of Hara Dhania to it and cover the lid.
10. Garnish with remaining Hara dhania before serving.

Mutton Rezala

- 1 lb, (ribs favorable) Meat (lamb or goat) Mutton 500gm.
- 1 medium, paste Onion Pyaz 60gm.
- 2 tbsp, paste Garlic Lahsun 30gm.
- 1.5 tbsp, paste Ginger Adrak 20gm.
- 2 tbsp, grounded to paste Cashew nut Kaju 40gm.
- 4 crushed Cardamom Hari Elaichi 2gm.
- 3 crushed Black Cardamom Badi Elaichi 5gm.
- 3 tbsp Yogurt Dahi 50gm.
- 2 tbsp, (not sweet) Cream Cream 30gm.
- 1 tsp Mace Javitri 2gm.
- 10 kept whole Whole Red Chili Lal Mirch Akhi 50gm.
- 6 slit Green Chili Hari Mirch 50gm.
- to taste Salt Namak 20gm.
- 1 tsp Sugar Sugar 5gm.
- 1/4 tsp Saffron Kesar 0.25gm.
- 2 tbsp Milk Milk 30gm.
- 1 tsp (optional) Kewra Water Kewra Jal 5gm.
- 1/2 cup Clarified Butter Ghee 100gm.

Cooking Instructions:
1. In a large bowl mix the meat, yogurt, onion, ginger, garlic, cashew paste, green and black cardamoms, mace powder, salt and sugar. Marinade for 1-2 hours.
2. In a cooker heat ghee. Add the meat shaking off the excess marinade into the bowl. Fry in medium heat for 15 minutes.
3. Add all the marinade and whole red chili. Mix and bring it to boil on full heat.
4. Reduce heat to low, cover and cook for 45 to 60 minutes. Make sure not to let the meat stick to the bottom of the cooker by stirring it frequently.
5. Cook till the meat is tender. Add water as required so that the meat does not stick. If needed give 3 to 4 whistles to make the meat tender. Remove pressure.
6. Mix the milk and saffron in a small sauce pan and heat for a minute. Add it to the meat.
7. Add cream and slit green chilies to the meat. Bring it to boil on full heat. Reduce heat and simmer for 15 minutes.
8. Add the Kewra water and simmer for another 10 minutes. Remove from heat and serve with rice, pulao or paratha.