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.
Tuesday 15 December 2009
Mutton Rezala
Ingredients
- 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.
- 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.
Monday 16 November 2009
Fish Recipes
Fish Fingers
Ingredients
250 gms finger shaped deboned Fish pieces1/2 pod GarlicSalt to tasteBread Crumbs for binding2 tblsp Vinegar1" Ginger1 tsp Chilli Powder1 Egg
Cooking Instructions:
Grind ginger and garlic smooth.
Marinate fish with this and the rest of the ingredients [except egg and crumbs] for 2 hrs.
Roll fish in egg [beaten], bread crumbs and deep fry to a golden brown.
Serve hot with Fries and Sauce
Ingredients:
10 Pieces of sole fish 1 Egg 1/2 tsp White pepper powder 2 tbsp Lemon juice 2 tbsp Breadcrumbs Oil Salt to taste
Cooking Instructions:
Cut the fish into finger shaped pieces.
Marinate the fish fingers with pepper powder, lemon juice and salt.
Keep these in refrigerator for about 15 minutes.
Dip them in beaten egg and roll with the breadcrumbs properly.
Heat oil in a pan. Deep-fry the pieces till they turn golden brown.
Fish fingers are ready. Serve it with tartar sauce or tomato sauce.
Fish Kebab
Ingredients:(Serves 4)
Fish 250 gm.
Chana Dal (Bengal gram) 25 gm. (1 oz.)
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Onion paste 2 tbsp.
Vinegar 2 tsp.
Cooking oil 1 tbsp.
Gramflour 4 tbsp.
Salt to taste
Procedure:
Cut fish to pieces. Boil in water for about 10 min. When fish turns soft, remove from heat. Remove bones.
Grind the Chana Dal into a paste.
Add the Fish, Chana Dal paste, Garlic paste, Ginger paste, Onion paste, Vinegar, and Salt together. Mix well in a bowl to form a dough.
Heat 1 tbsp. cooking oil in a frying pan. Add the dough to the frying pan. Stir well and cook the dough for 5-10 mins. in medium heat to dry out the excess water. Remove from heat and let the dough cool off.
Divide dough into eight equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.
Take the gramflour into a bowl. Add little water and stir to make a thick paste.
Heat 2 tbsp. cooking oil in the frying pan. Dip each flattened ball in the gramflour paste to coat it. Add the coated balls to the frying pan, and heat until brown. Turn over to fry the other side.
Fish kebab is now ready. This is an excellent appetizer and can be had with green salad.
Fish Shami Kabab
Ingredients:
1 kg fish (wash, steam and remove bones)2 onions50 gms bengal gram dal8 green chillies½ cup coconut2-tsp cumin seeds2 tsp aniseeds8 cardamoms8 peppercorns2-tsp poppy seeds3 cm piece ginger1 big pod garlic400 gms curd (tie it up in a muslin bag for one hour)2 eggs1 tbsp. lemon juice
Method:
Mash fish to fine paste.Prepare a masala of all the dry ingredients.Add salt and lemon juice to the curds and blend well. Add the masala and the curd mixture to the fish and mix well.
Shape into long kababs.Beat the eggs.Dip the kababs in the beaten egg and shallow fry.Serve with a dash of lime and garnish with fresh coriander leaves (optional) and onion rings.
Hope you all will love it.
Fish Tikka
Ingredients:
500 gms - fish, pieces of any type150 gms - vegetable oil1 tbsp - ajwain45 ml - cream2 tsp - cumin seeds powder2 tsp - garam masala1 tbsp - garlic paste20 gms - flour (besan)30 ml - lemon juice5 tbsp - mint or coriander chutney1/2 tsp - white pepper powder1 - onion, chopped in circles60 gms - curd / plain yoghurtchili powder to tastesalt to taste
Method:
Mix cream garlic paste, ajwain, chilli powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and marinate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden and crisp.
Serve fried fish tikka with chopped onions.
Ingredients
250 gms finger shaped deboned Fish pieces1/2 pod GarlicSalt to tasteBread Crumbs for binding2 tblsp Vinegar1" Ginger1 tsp Chilli Powder1 Egg
Cooking Instructions:
Grind ginger and garlic smooth.
Marinate fish with this and the rest of the ingredients [except egg and crumbs] for 2 hrs.
Roll fish in egg [beaten], bread crumbs and deep fry to a golden brown.
Serve hot with Fries and Sauce
Ingredients:
10 Pieces of sole fish 1 Egg 1/2 tsp White pepper powder 2 tbsp Lemon juice 2 tbsp Breadcrumbs Oil Salt to taste
Cooking Instructions:
Cut the fish into finger shaped pieces.
Marinate the fish fingers with pepper powder, lemon juice and salt.
Keep these in refrigerator for about 15 minutes.
Dip them in beaten egg and roll with the breadcrumbs properly.
Heat oil in a pan. Deep-fry the pieces till they turn golden brown.
Fish fingers are ready. Serve it with tartar sauce or tomato sauce.
Fish Kebab
Ingredients:(Serves 4)
Fish 250 gm.
Chana Dal (Bengal gram) 25 gm. (1 oz.)
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Onion paste 2 tbsp.
Vinegar 2 tsp.
Cooking oil 1 tbsp.
Gramflour 4 tbsp.
Salt to taste
Procedure:
Cut fish to pieces. Boil in water for about 10 min. When fish turns soft, remove from heat. Remove bones.
Grind the Chana Dal into a paste.
Add the Fish, Chana Dal paste, Garlic paste, Ginger paste, Onion paste, Vinegar, and Salt together. Mix well in a bowl to form a dough.
Heat 1 tbsp. cooking oil in a frying pan. Add the dough to the frying pan. Stir well and cook the dough for 5-10 mins. in medium heat to dry out the excess water. Remove from heat and let the dough cool off.
Divide dough into eight equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.
Take the gramflour into a bowl. Add little water and stir to make a thick paste.
Heat 2 tbsp. cooking oil in the frying pan. Dip each flattened ball in the gramflour paste to coat it. Add the coated balls to the frying pan, and heat until brown. Turn over to fry the other side.
Fish kebab is now ready. This is an excellent appetizer and can be had with green salad.
Fish Shami Kabab
Ingredients:
1 kg fish (wash, steam and remove bones)2 onions50 gms bengal gram dal8 green chillies½ cup coconut2-tsp cumin seeds2 tsp aniseeds8 cardamoms8 peppercorns2-tsp poppy seeds3 cm piece ginger1 big pod garlic400 gms curd (tie it up in a muslin bag for one hour)2 eggs1 tbsp. lemon juice
Method:
Mash fish to fine paste.Prepare a masala of all the dry ingredients.Add salt and lemon juice to the curds and blend well. Add the masala and the curd mixture to the fish and mix well.
Shape into long kababs.Beat the eggs.Dip the kababs in the beaten egg and shallow fry.Serve with a dash of lime and garnish with fresh coriander leaves (optional) and onion rings.
Hope you all will love it.
Fish Tikka
Ingredients:
500 gms - fish, pieces of any type150 gms - vegetable oil1 tbsp - ajwain45 ml - cream2 tsp - cumin seeds powder2 tsp - garam masala1 tbsp - garlic paste20 gms - flour (besan)30 ml - lemon juice5 tbsp - mint or coriander chutney1/2 tsp - white pepper powder1 - onion, chopped in circles60 gms - curd / plain yoghurtchili powder to tastesalt to taste
Method:
Mix cream garlic paste, ajwain, chilli powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and marinate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden and crisp.
Serve fried fish tikka with chopped onions.
Keema Parantha
Ingredients:
2 cups Parantha dough
1 tsp Salt
3 tbsps Oil
Oil for basting
½ kg ground Meat
1 Green Chilli, grated
1 tsp Red Chilli powder
2 tsp Ginger-Garlic paste
2 meduim Tomatoes, chopped
½ cup All purpose flour to dust
2 tbsp Coriander leaves, chopped
Method:
For filling Heat the oil , add the ginger paste, garlic paste and red chili powder. Saut over medium heat for one minute.
Add the green chilli and tomatoes and fry till the oil separates.
Add the ground meat and cook till dry.
Add salt and coriander leaves and mix well.
For paranthas divide the dough into 6 equal sized balls.
Flatten and roll out into flat disc, place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.
Flatten again with a rolling pin.
Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side.
Apply oil on the cooked surface. Also spoon oil all around and shallow fry both sides over low heat until golden brown.
Serve hot with curd.
2 cups Parantha dough
1 tsp Salt
3 tbsps Oil
Oil for basting
½ kg ground Meat
1 Green Chilli, grated
1 tsp Red Chilli powder
2 tsp Ginger-Garlic paste
2 meduim Tomatoes, chopped
½ cup All purpose flour to dust
2 tbsp Coriander leaves, chopped
Method:
For filling Heat the oil , add the ginger paste, garlic paste and red chili powder. Saut over medium heat for one minute.
Add the green chilli and tomatoes and fry till the oil separates.
Add the ground meat and cook till dry.
Add salt and coriander leaves and mix well.
For paranthas divide the dough into 6 equal sized balls.
Flatten and roll out into flat disc, place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.
Flatten again with a rolling pin.
Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side.
Apply oil on the cooked surface. Also spoon oil all around and shallow fry both sides over low heat until golden brown.
Serve hot with curd.
Tuesday 27 October 2009
Mutton Khade Masale Ka
Ingredients
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)
Method
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
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)
Method
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
Monday 24 August 2009
Bajre Ka Soyta
1 INGREDIENTS
Lamb 1/2 kg
Millet grains (bajra) 1/2 kg
Salt to taste
Water 1.5 lt
Clarified butter (ghee) 150 gm
Red chilli powder 10 tsp
Coriander (dhaniya) powder 6 tsp
Turmeric (haldi) powder 1 tsp
Onions, medium, sliced 4
Ginger (adrak), ground, 3" piece 1
Garlic (lasan) pods, large, ground 2-3
Green chillies 15-20
Green coriander (hara dhaniya) 2 tbsp
Ginger (adrak), julienned 1 tbsp
Red chillies, deseeded, fried 4-5
2 COOKING DIRECTIONS
Sprinkle a little water on the millet grains and put aside for 30 minutes.
Lightly pound to split the grains. Pass through a sieve to remove the chaff.
Heat the clarified butter in a pan, add all the dry spices along with the millet.
Saute for a while. Add the onion, ginger, Garlic, the lamb and green chillies. Mix well.
Add the remaining water, let it cook on a low flame till the lamb is tender and the water is absorbed.
Garnish with chopped green coriander, ginger and red chilli shells.
Serve hot.
Lamb 1/2 kg
Millet grains (bajra) 1/2 kg
Salt to taste
Water 1.5 lt
Clarified butter (ghee) 150 gm
Red chilli powder 10 tsp
Coriander (dhaniya) powder 6 tsp
Turmeric (haldi) powder 1 tsp
Onions, medium, sliced 4
Ginger (adrak), ground, 3" piece 1
Garlic (lasan) pods, large, ground 2-3
Green chillies 15-20
Green coriander (hara dhaniya) 2 tbsp
Ginger (adrak), julienned 1 tbsp
Red chillies, deseeded, fried 4-5
2 COOKING DIRECTIONS
Sprinkle a little water on the millet grains and put aside for 30 minutes.
Lightly pound to split the grains. Pass through a sieve to remove the chaff.
Heat the clarified butter in a pan, add all the dry spices along with the millet.
Saute for a while. Add the onion, ginger, Garlic, the lamb and green chillies. Mix well.
Add the remaining water, let it cook on a low flame till the lamb is tender and the water is absorbed.
Garnish with chopped green coriander, ginger and red chilli shells.
Serve hot.
Tuesday 28 July 2009
SHAHI CHICKEN KORMA RECIPE
Ingredients:
1 Chicken deboned and cut into pieces
3 Onion (Pyaj) chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lasun) minced
1 cup Curd (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)
How to make shahi chicken korma:
Beat the curd and mix chicken pieces with turmeric and salt.
Set it aside for half an hour.
Now heat ghee and fry onions, ginger, garlic till light brown.
Add red chilly powder, coriander and simmer for few minutes.
Add chicken and fry for 5 minutes.
Add 2 cups of hot water and stir well.
Cover and cook till chicken is tender and dry
Add garam masala and salt.
Mix all the dry fruits and garnish with coriander leaves.
Serve hot.
1 Chicken deboned and cut into pieces
3 Onion (Pyaj) chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lasun) minced
1 cup Curd (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)
How to make shahi chicken korma:
Beat the curd and mix chicken pieces with turmeric and salt.
Set it aside for half an hour.
Now heat ghee and fry onions, ginger, garlic till light brown.
Add red chilly powder, coriander and simmer for few minutes.
Add chicken and fry for 5 minutes.
Add 2 cups of hot water and stir well.
Cover and cook till chicken is tender and dry
Add garam masala and salt.
Mix all the dry fruits and garnish with coriander leaves.
Serve hot.
Wednesday 22 July 2009
Galouti Kawab
Cook Time: 5 Preparation Time: 15 Servings: 4
This is a very famous North Indian dish popularised by the Nawabs of Lucknow.
Ingredients:
Mutton (without fat) 250gm
Ginger 10gm
Garlic 05 piecesThis is a very famous North Indian dish popularised by the Nawabs of Lucknow.
Ingredients:
Mutton (without fat) 250gm
Ginger 10gm
Onion 02 pieces
Kachri 10gm
Chickpea Flour 50gm
Cumin Seeds 05gm
Pepper 05gm
Cardamom 01 pieces
Cloves 03 pieces
Red Chilly 05 pieces
Cinnamon 05gm
Salt as per the taste
Refined oil 50g
Directions:
1. Make a paste of Ginger, Garlic, onion and kachri.
2. Then put Chickpea Flour in a non stick pan and roast it till it turns brown.
3. Make another paste of Cumin Seeds, Pepper, Cardamom, Cloves, red chilly Cinnamon and salt.
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.
Sunday 17 May 2009
Surmai Fish
Ingredients
500 grams of King Fish (Surmai) (thick slices) (cleaned well)
Salt (to taste)
1 tbsp. of Lemon Juice
Ingredients for Garnish
Lemon Wedges
Onion (finely sliced rings)
Cucumber
Tomato (slices)
Ingredients for Paste
1 small Onion (chopped)
2 tsp. of Garlic (Lasan) (chopped)
2 tsp. of Ginger (Adrak) (chopped)
4 Curry Leaves (Kari Patti)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. of Black Pepper Powder (Kali Mirch)
½ tsp. of Turmeric Powder (Haldi)
½ tsp. of Cumin Seeds (Zeera)
½ tsp. of Coriander Seeds (Dhania)
Salt (to taste)
Water (as needed for grinding paste)
Directions
1) Grind all of the ingredients for paste together to form a smooth paste.
2) Apply a little salt and lemon juice to the washed fish slices. Set aside for 5-10 minutes. Wash and drain well.
3) Marinate the fish slices in the grounded paste and keep refrigerated for at least an hour.
4) Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not over crowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame until it is aromatic and crisp. Flip and repeat the procedure for the other side.
5) Serve hot on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges.
Tips: 1) Any white firm flesh fish can be used instead of king (surmai) fish. 2) To make this recipe low fat, the marinated fish slices can be grilled with minimum or no oil.
Serving Suggestions: Serve Hot Yield: 4 Servings
500 grams of King Fish (Surmai) (thick slices) (cleaned well)
Salt (to taste)
1 tbsp. of Lemon Juice
Ingredients for Garnish
Lemon Wedges
Onion (finely sliced rings)
Cucumber
Tomato (slices)
Ingredients for Paste
1 small Onion (chopped)
2 tsp. of Garlic (Lasan) (chopped)
2 tsp. of Ginger (Adrak) (chopped)
4 Curry Leaves (Kari Patti)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. of Black Pepper Powder (Kali Mirch)
½ tsp. of Turmeric Powder (Haldi)
½ tsp. of Cumin Seeds (Zeera)
½ tsp. of Coriander Seeds (Dhania)
Salt (to taste)
Water (as needed for grinding paste)
Directions
1) Grind all of the ingredients for paste together to form a smooth paste.
2) Apply a little salt and lemon juice to the washed fish slices. Set aside for 5-10 minutes. Wash and drain well.
3) Marinate the fish slices in the grounded paste and keep refrigerated for at least an hour.
4) Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not over crowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame until it is aromatic and crisp. Flip and repeat the procedure for the other side.
5) Serve hot on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges.
Tips: 1) Any white firm flesh fish can be used instead of king (surmai) fish. 2) To make this recipe low fat, the marinated fish slices can be grilled with minimum or no oil.
Serving Suggestions: Serve Hot Yield: 4 Servings
Thursday 14 May 2009
Mutton Stew
Ingredients:
Mutton - 500 gm (medium size pieces)
oil - 1 cup
Jeera - 2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 4
Black pepper - 10 (slightly crushed)
Dhania - 1tbsp (slightly crushed)
Garam masala:
Cloves- 4
Bari ilaayachi - 1 (open and expose the seed within)
Chhotee ilaayachi - 4 (open and expose the seed within)
Daalchini (cinnamon ) - 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion - 2 big size
Ginger - 1 inch(crushed)
Garlic flaks- 10 (crushed)
raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt - to taste
Desi ghee- 1 tbsp
Method:
1. Wash the mutton thoroughly.
2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt.
5. Saute everything for 2 minutes. Put the flame to minimum.
6. Put 1 tbsp desi ghee and cover the lid of the vessel.
7. Open the vessel after every 10 minutes, saute and cover again.
8. After 30 minutes, start testing whether or not the mutton is cooked.
9. It usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
10. Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam phulkas (chapati’s).
Mutton - 500 gm (medium size pieces)
oil - 1 cup
Jeera - 2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 4
Black pepper - 10 (slightly crushed)
Dhania - 1tbsp (slightly crushed)
Garam masala:
Cloves- 4
Bari ilaayachi - 1 (open and expose the seed within)
Chhotee ilaayachi - 4 (open and expose the seed within)
Daalchini (cinnamon ) - 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion - 2 big size
Ginger - 1 inch(crushed)
Garlic flaks- 10 (crushed)
raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt - to taste
Desi ghee- 1 tbsp
Method:
1. Wash the mutton thoroughly.
2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt.
5. Saute everything for 2 minutes. Put the flame to minimum.
6. Put 1 tbsp desi ghee and cover the lid of the vessel.
7. Open the vessel after every 10 minutes, saute and cover again.
8. After 30 minutes, start testing whether or not the mutton is cooked.
9. It usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
10. Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam phulkas (chapati’s).
GATTE KI SABJI
Servings : 6-7
INGREDIENTS
Besan 200 gm
Dhaniya 1 tsp.
Ghee 2 tbsp.
Curd 250 gm
Salt 1 tsp..
Oil 2 tsp.
Red chilly powder 1 tsp.
Haldi a pinch
METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces.
Heat oil in a kadahi.Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.
INGREDIENTS
Besan 200 gm
Dhaniya 1 tsp.
Ghee 2 tbsp.
Curd 250 gm
Salt 1 tsp..
Oil 2 tsp.
Red chilly powder 1 tsp.
Haldi a pinch
METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces.
Heat oil in a kadahi.Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.
Thursday 30 April 2009
Mirchi Vada
Huge varieties of chillies ( mirchi) are found in Rajasthan. An eight inch long variety is split open and filled with potato and masala and fried in besan to make this yummy mirchi vadas.
Serves: 3
Ingredients:
Green Chilies Large - 6 no's
For batter
Gram flour (besan) - 1 cup
Turmeric powder - 2 pinches
Salt to taste
Water as required
For filling:
Potatoes - 3 large ones
Red chilli powder - 1 tsp
Coriander leaves chopped fine - 1/2
Salt to taste
Method of preparation :
Slit the Green Chilies, remove seeds and keep aside.
Make a thick batter with the Gram flour (besan), turmeric powder and salt.
Boil potatoes with salt. Peel and mash them well. Add chilly powder and coriander leaves. Mix well.
Fill the Green Chilies with the potato mix.
Dip the filled Green Chilies in the batter till they are completely covered.
Fry them in preheated oil till golden brown. Serve hot with chutney or sauce.
Serves: 3
Ingredients:
Green Chilies Large - 6 no's
For batter
Gram flour (besan) - 1 cup
Turmeric powder - 2 pinches
Salt to taste
Water as required
For filling:
Potatoes - 3 large ones
Red chilli powder - 1 tsp
Coriander leaves chopped fine - 1/2
Salt to taste
Method of preparation :
Slit the Green Chilies, remove seeds and keep aside.
Make a thick batter with the Gram flour (besan), turmeric powder and salt.
Boil potatoes with salt. Peel and mash them well. Add chilly powder and coriander leaves. Mix well.
Fill the Green Chilies with the potato mix.
Dip the filled Green Chilies in the batter till they are completely covered.
Fry them in preheated oil till golden brown. Serve hot with chutney or sauce.
Makki Ka Soheta
The soheta is a spicy combination of corn and chicken. It also can be prepared with bajra (millet) instead of corn. In Rajasthan, a sour vegetable called 'kachri' is used. Since it is not available all over India, so here we have used pomegranate seeds instead of Kachri.
Serves 4
Ingredients:
Corn on the cob - 3
Ghee - 100gm
Onions - 150gm
Sliced boneless chicken cut into small pieces - 500gm
Curd - 100gm
A handful of chopped coriander leaves
Juice of 1 lime
Green Chillies - 6nos
For Grinding :
Pomegranate seeds - 1tbsp
Ginger - 2.5 "
Garlic cloves - 10 nos
Dry red chillies - 6nos
Turmeric - a small piece
Method of Preparation:
Boil, cool and grate the corn kernels on the cobs. You may also use canned corns in that case, roughly chop. Heat the ghee, add the onion and fry till brown. Add the ground paste and sauté over a moderate heat till oil separates. Add the chicken pieces, curd and sauté for some more. Add hot water and cooked corn. Cover and cook till the chicken is done. Stir in between. The whole dish should thicken to the consistency of porridge. Remove, sprinkle coriander leaves, lime juice and split green chillies.
Serves 4
Ingredients:
Corn on the cob - 3
Ghee - 100gm
Onions - 150gm
Sliced boneless chicken cut into small pieces - 500gm
Curd - 100gm
A handful of chopped coriander leaves
Juice of 1 lime
Green Chillies - 6nos
For Grinding :
Pomegranate seeds - 1tbsp
Ginger - 2.5 "
Garlic cloves - 10 nos
Dry red chillies - 6nos
Turmeric - a small piece
Method of Preparation:
Boil, cool and grate the corn kernels on the cobs. You may also use canned corns in that case, roughly chop. Heat the ghee, add the onion and fry till brown. Add the ground paste and sauté over a moderate heat till oil separates. Add the chicken pieces, curd and sauté for some more. Add hot water and cooked corn. Cover and cook till the chicken is done. Stir in between. The whole dish should thicken to the consistency of porridge. Remove, sprinkle coriander leaves, lime juice and split green chillies.
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