4:07 AM |

Masoor Kheema Pulao

Ingredients:
4 cups basmati rice
1 1/2 cups whole masoor, soaked overnight
200 gm mince
4 medium-sized onions, chopped
5 tomatoes, chopped, 1 cup coriander leaves
1 tbsp kasturi methi,
2 tsps hara masala
2 tsps red chilli powder
3 tsps coriander-cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder
3 boiled eggs cut into half.
Yellow colour
2 cloves, 4 peppercorns,
2 sticks of cinnamon
1 tsp cumin, whole,
1 cup oil
1/2 cup ghee, Salt to taste
Procedure:
Boil rice as done for biryani. Finely chop the onion and tomatoes. In a big vessel, heat oil and fry onions till golden brown.Remove some golden fried onions . Add tomatoes and once again fry. Add masoor and mince. Cook till masoor is half done. Then add all the masalas . Either make layers of rice and masoor, or follow the biryani method. Sprinkle yellow colour and season with ghee and whole garam masalas. Cook on 'dum'. Put golden fried onions and boiled eggs on top.Serve hot .

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Pepper Prawns

12:15 AM |

Pepper Prawns

Tiger Prawns 450 gms

Garlic (crushed) 5 cloves

Ginger (chopped) 1 inch piece

Spring Onions (sliced) 2

Spring Onion Greens (sliced) 4 stalks

Peppercorns (crushed) 10

Salt to taste

Pepper Powder 1 tsp

Cornstarch 3 tbsps

Soy Sauce 3 tbsps

Oil 2 tbsps+deep fry

Ajinomoto a pinch

Method of preparation

Shell the prawns but keep the tail intact, devein and wash thoroughly.
Peel, wash and crush garlic. Peel, wash and finely chop ginger. Wash and slice spring onions and greens. Crush peppercorns.
In a bowl mix salt, half teaspoon pepper powder, half of the crushed peppercorns, two tablespoons of cornstarch, one tablespoon of soy sauce. Add the prawns, mix well and marinate for fifteen minutes. Dissolve one tablespoon cornstarch in three tablespoons of water.
Heat oil and deep fry the prawns for two minutes and drain on absorbent paper.
In a pan heat two tablespoons of oil, add lightly crushed garlic, chopped ginger, sliced spring onion and sauté for two minutes on high heat.
Add the prawns, salt, remaining pepper powder, half the remaining crushed peppercorns, soy sauce, a pinch of ajinomoto, dissolved cornstarch and sliced spring onion greens. Mix well. Stir fry on high heat for four minutes or until the prawns are cooked through.

Before serving sprinkle the remaining crushed peppercorns.

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Yakhni Pulao

11:55 PM |

Yakhni Pulao

Ingredients:
Serves 4
1/2 kg Mutton (1 inch pieces)
1 1/2 cups Basmati rice
Salt to taste
1 tbsp Fennel powder (saunf)
1/2 tbsp Dry ginger powder (soonth)
3-4 Cloves
2-3 Black peppercorns
2 inch stick Cinnamon
1 Bay leaf
1/4 tsp Green Cardamom Powder
4 tbsps Ghee
1 1/2 tsps Caraway seeds (shahi jeera)
Asafoetida a pinch
3 Green chillies (stemmed)
3 cups Mutton stock
1 cup Yogurt
Method:
Soak rice in three cups of water for half an hour. Drain and set aside.Mix mutton with salt, fennel powder, dry ginger powder, cloves, black peppercorns, cinnamon, bay leaves and green cardamom powder. Leave to marinate for about half an hour.Heat ghee in a pan. Add caraway seeds and asafoetida, sauté for a few seconds. Add the marinated mutton and sauté for two to three minutes. Add salt and whole green chillies. Add mutton stock and bring to a boil. Cover and simmer for ten minutes, stirring occasionally.In another vessel whisk yogurt till smooth and add it to the mutton little by little stirring all the time so that the gravy is uniform. Add drained rice and mix well. Cook on high heat. When the mixture comes to a boil, reduce heat and cook till both mutton and rice are done. Serve hot.

(You can add little boiled chana daal to the rice.gives a nice flavor to the yakhni pulaav)

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Bhindi Gosht

11:36 PM |

Ingredients

1 Kg. Mutton
½ kg Bhindi
¼ tsp. turmeric (Haldi) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)

1 tsp. Khopra powder
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.

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Aloo Baingan

11:11 PM |

Aloo Baingan
Aubergines With Potatoes

Ingredients:

1\2	kilogram eggplant, baigaan
1\2	kilogram potatoes
1\3	cup oil
2	medium onion, peeled and thinly sliced
1	teaspoon garlic paste
2	medium tomatoes, roughly chopped
1	level teaspoon coriander powder

1	level teaspoon chili powder
1\4	level teaspoon turmeric (haldi)
1	teaspoon salt
2-4	- green chillies, chopped

How to Cook:
1. Wash the baingan. Cut them into half lengthwise and then slice crosswise. Peel and cut the potatoes into dices. Keep the baingan slices and potato dices in cold water.
2. Heat oil in a heavy based pan and stirring frequently, fry the onions to a light brown color. Add the ground garlic to the onions. Stir fry for another few minutes then add the tomatoes, chili powder, salt, coriander powder and turmeric. Stir well. Still stirring frequently, fry the onion mixture for about 7-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until the oil begin to separate.
3. Drain the baingan and potatoes, and add to the sauce. Stir well to coat the gravy. Add 1\2 cup of water, stir once and reduce the heat to low.
4. Cover with a tight fitting lid, and cook until the potatoes and baingans are really tender and all the moisture has dried up.
5. It may be necessary to add extra water to prevent the vegetables from sticking to the bottom of the pan.
6. Serve with Chapati. or boiled rice.
Try our Makai ki roti and sursoon ka saag

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Dal Palak

3:23 AM |

Dal Palak

Dal With Spinach

Ingredients:

1	bunch spinach leaves,fresh,chopped
1\2	bunch fenugreek leaves (Methi) chopped
1\2	cup moong dal
1	- tomato, roughly chopped
1\4	cup oil
1	tablespoon fresh ginger paste
1	tablespoon garlic paste
2	small onion, coarsely chopped
1	teaspoon chilli powder
1	teaspoon salt
1\4	teaspoon turmeric powder (haldi)

How to Cook:
1. Wash and soak dal in water for couple of hours. Wash and finely chop the spinach and fenugreek leaves (if using dried fenugreek leaves, soak 2 tablespoons fenugreek leaves in cold water for some time. Then carefully scoop out the leaves without disturbing the water as the dirt will settle at the bottom).
2. Heat oil in a heavy skillet and sauté onion, ginger and garlic until soft. Add chili powder, turmeric powder and salt and fry for another few minutes.At this stage add little water if the mixture sticks to the bottom of the pan.
3. Add spinach and fenugreek and fry, stirring constantly for a few minutes until well coated with oil.
4. Add drained dal and 1\2 cup water, as spinach will release lots of water during cooking.
3. Cover and cook over a low heat, stirring occasionally, until dal is tender and quite dry, about 25 minutes. Mix thoroughly with a spoon. Add little water if necessary. Serve with Nan or rice.
This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 40 minutes

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Pepper Prawns

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Aloo Baingan

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