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Saturday, September 1, 2007

Mutton Pulao



Ingredients:
· 1 kg Rice
· 3-4 Bayleaf
· Salt to taste
· 1 cup Curd
· ½ cup Ghee
· 2 Red Chilli
· ¼ kg Onions
· 2 boiled Eggs
· 4 Green Chilli
· 2 flakes Garlic
· 2 tsp Turmeric
· A pinch of Kesar
· Coriander leaves
· 1 tbsp Kala Jeera
· A piece of Ginger
· 2 tsp Lemon Juice
· 10-12 Cashewnuts
· 3-4 pieces Cinnamon
· 6-8 Cloves, powdered
· 4 Cardamom, powdered
· 1 kg Mutton (with bones)
Method:
Grind ginger, red chilies, garlic and cashew nuts into a fine
paste.
Heat ghee. Fry onions till golden brown and crisp.
Remove and set
aside. In the same ghee add ground masala and fry. Add meat pieces and fry
further. Add water and cook with lid on till meat is tender and gravy is thick.
Boil rice with bay leaves in a vessel till ¾ cooked. Add salt, drain and set
aside.
Empty curd into a fine piece of muslin and strain. Add powdered
cloves, cinnamon, cardamoms, shajeera, turmeric and finely chopped green chilies
and coriander leaves. Add lime juice and mix well.
Add curd mixture to
mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the
rice.
In a heavy pan, put in layers of rice, mutton and fried onion. Repeat
till all ingredients are used up.
Pour remaining ghee over the rice, cover
and cook for some time on slow fire.
Remove and garnish the top with slices
of boiled eggs and onion.
Serve Hot with raita and salad.
Tip: Chilling
meatballs before cooking keeps them from falling apart. Use an ice cream scoop
to shape meatballs.

Keema Pulao



Ingredients:
· 2 cups of
parboiled Rice
· 4 Onions
· 6 tbsp Ghee
· 1 tsp Kala Jeera
· Salt as per taste
· 1 cup Arhar Daal
· A piece of Ginger
· 8 flakes of Garlic
· Coriander leaves
· 1 tsp Cumin seeds
· 1 tbsp Garam Masala
· 4 cups of minced Mutton
Method:
Apply the grounded masala to the minced mutton and leave for
about 3-4 hours.
Wash the daal and soak in two cups of water for an hour,
then add 1 tsp salt and boil until cooked.
Heat 4 tbsp ghee and fry the
sliced onions until crispy.
Add a little more ghee and fry the marinated
mutton, when fried to a brown color, add half cup of water and cook on a slow
flame.
When water is absorbed mix the mutton with the cooked daal.
Pound
cumin seeds, kala jeera and mix with the garam masala.
Heat 2 tbsp ghee in a
large vessel and put 1/3 of the cooked rice, over it put half mixture of mutton,
sprinkle fried onions and pounded spices.
Repeat the layers ending with
rice, sprinkle fried onions and pour ghee over it.
Put the dish in an oven
so that the rice gets properly cooked.
Tip: Chilling meatballs before
cooking keeps them from falling apart. Use an ice cream scoop to shape
meatballs.

Mutton Biryani


Ingredients:
· 750 gms Meat
· 4 cups Rice
· 4 Cloves
· 2 Onions
· 3 Bayleaf
· ½ cup Ghee
· 2 Cardamom
· 20 Mint Leaves
· ¼ tsp Cumin seeds
· ¼ cup Vegetable Oil
· 1½ cups Coconut Milk
· 1 tsp Green Chilli paste
· 2 tsp Coriander powder
· 2½ tsp Ginger-Garlic Paste
Method:
Heat oil and Ghee together. Add cloves, cardamom, bayleaves and cumin Seeds.
After a minute add onions and cook till light golden.
Now add chilli paste, ginger-garlic paste and cook well. If needed add 1/4 cup water and cook till oil seeps through the mixture.
Add meat and coriander powder and half cup of water and cook well.
Cook for 2 minutes and now add coconut milk to it.
Mix everything and cook in pressure cooker until 3 or 5 whistles. Let it cool.
Separate meat pieces from the liquid into a big bowl and measure the liquid.
Make sure there are atleast eight cups of liquid (add if required), pour it in the bowl.
Add the meat pieces back to the measured liquid and boil till it starts bubbling check for salt and spice.
Add soaked drained rice and sprinkle mint leaves on top and cook it on medium heat stirring occasionally until the rice is done. Tip: It's easier to slice meat and chicken thinly if they are partially frozen. Wrap the meat or chicken in plastic wrap and freeze for 15 minutes

Yakhini Pulao



Ingredients:
· 400 gms
Rice
· 2 Eggs
· 4 Bayleaf
· Salt to taste
· 50 gms Ghee
· 2 boiled Eggs
· 5 green Chilli
· 250 gms Curd
· 50 gms Onions
· 250 gms Mutton
· Some Mint leaves
· ½ tsp Chilli powder
· 10 gms Garam Masala
· 2 tsp Ginger-Garlic paste
Method:
Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam
masala, yoghurt, mint leaves, half a litre water, salt and boil.
Wash the
rice and soak in water for half an hour.
Heat ghee in a pan, fry the chopped
onions until golden brown. Also add remaining ginger-garlic paste, bayleaves,
green chillies and fry for few minutes.
Now add mutton stock from the boiled
pieces, and boil for some time. Later add rice, when it is half cooked, add the
mutton pieces, salt and cook until the rice is done.
Remove from heat and
garnish with boiled eggs.
Tip: When grilling meats, trim off excess fat with
a sharp knife to keep fire flare-ups to a minimum.

Mutton Rice with Curd



Ingredients:
· 1½ kg
Mutton boned
· 2 Lemon
· Salt to tate
· 500 gms Oil
· 300 gm Curd
· 500 gms Onion
· Coriander leaves
· 3 tsp Garam Masala
· 1½ kg Basmati Rice
· 1½ tsp Turmeric powder
· 300 gm Ginger-Garlic paste
Method:
Cook mutton with salt, turmeric and ginger-garlic paste for 15 -
20 minutes in a cooker /thick bottomed vessel.
Heat oil in a wok and fry
finely chopped onions until golden brown.
To this add the cooked mutton
pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and
juice of two lemons.
Wash and soak the rice for about 25-30 minutes
Take
one-and-a-half measures of water for each measure of rice. Bring the water to a
boil and add rice and cook until done.
Add the mutton pieces and cook for 10
minutes.
Serve hot.
Tip: Don't salt meat before you cook it. The salt
forces the juices out and impedes browning. Instead, salt meat halfway through
cooking, then taste when the meat is done and adjust the salt as needed.
Ingredients:
· 1½ kg Mutton
boned
· 2 Lemon
· Salt to tate
· 500 gms Oil
· 300 gm Curd
· 500 gms Onion
· Coriander leaves
· 3 tsp Garam Masala
· 1½ kg Basmati Rice
· 1½ tsp Turmeric powder
· 300 gm Ginger-Garlic paste
Method:
Cook mutton with salt, turmeric and ginger-garlic paste for 15 -
20 minutes in a cooker /thick bottomed vessel.
Heat oil in a wok and fry
finely chopped onions until golden brown.
To this add the cooked mutton
pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and
juice of two lemons.
Wash and soak the rice for about 25-30 minutes
Take
one-and-a-half measures of water for each measure of rice. Bring the water to a
boil and add rice and cook until done.
Add the mutton pieces and cook for 10
minutes.
Serve hot.
Tip: Don't salt meat before you cook it. The salt
forces the juices out and impedes browning. Instead, salt meat halfway through
cooking, then taste when the meat is done and adjust the salt as needed.

Tuna Rice



Ingredients:
· 200 gm
Rice
· 100 gm Butter
· Salt as per taste
· 3 boiled Eggs, chopped
· A pinch of Chilli powder
· 2 tbsp Coriander leaves
· Freshly ground Black
Pepper
· 200 gm tin Tuna
Fish –Flaked
Method:
Boil rice drain and allow it to dry slightly over a
clean cloth. This keeps the grains separate.
Melt the butter, stir in the
fish and chopped the hard boiled eggs, season well.
Add boiled rice and heat
through.
Now add the cream and herbs.
Serve hot.
Tip: To allow free
flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way,
into the bottle and hold it there lightly with one hand while pouring with the
other.

Prawn Pulao



Ingredients:
· 8 medium
sized Prawns
· 3 cups
Basmati Rice
· 4 Cardamom
· 8 cups Water
· 12 Cloves
· 2 Bayleaf
· Salt to taste
· 8 tbsp Ghee
· 2" Cinnamon
· 2 Green Chilli
· 2 chopped Onion
· ½ tsp Garlic paste
· ½ tsp Ginger paste
· 8 whole Black Pepper
· ½ tsp Turmeric powder
· ½ tsp Red Chilli Powder
· ½ tsp Coriander powder
· ½ tsp Cumin Seed Powder
Method:
Wash rice and soak for half hour in 8 cups of water.
Add 2
cardamom, half of cinnamom, 6 cloves, black pepper, green chilli and the
bayleaf. Cook till half done.
Drain water and spread rice in a plate.
Mix prawns with turmeric powder and salt. Lightly fry prawns and keep aside.
Heat ghee, add rest of the cardamoms, cinnamon and 6 cloves crushed. Add
chopped onion and fry till light brown.
Add ginger-garlic paste and cook for
2 to 3 minutes.
Mix red chilli powder, coriander and cumin seeds powder in
half cup water. Cook till oil starts separating out.
Add prawns and adjust
salt. Cook for a few minutes.
Tip: Scale a fish easily by rubbing vinegar
over its skin.

Prawn fried Rice



Ingredients:
· 20-30
small Prawns
· 2 Cup Rice
· 1 Onion
· 1 Carrot
· 4 tbsp Oil
· Salt to taste
· 2 green Chilli
· 4 Cups Water
· 8 France Beans
· 1 tsp Soya sauce
· A pinch Ajinomoto
· 1 tsp minced Ginger
Method:
Use uncooked frozen shrimp without tail and head.
Chop French
beans. Peel and cut carrot into one and a half inch long thin strips. Chop onion
and green chili finely.
Wash and soak rice in four cups of water for one
hour.
Cook rice till almost done but not fully.
Heat oil and fry onion,
grated ginger and green chili lightly.
Add carrot and beans and cook for
three minutes.
Add prawns and cook for two minutes.
Add shrimp and cook
for two minutes, add cooked rice and salt. Fry for fifteen minutes with
stirring.
Add Soya sauce and ajinomoto and mix well.
Tip: To retain firm
texture of fish, add lemon juice when cooking is completed.

Peas and Prawn Rice



Ingredients:
· 1 tsp
Salt
· 2 tbsp Sake
· 3 cup Basmati Rice
· 400 gm Green Peas (in
shell)
· 20 medium sized
Prawns
Method:
After shelling the peas, take off all the skins as well.
Cut the prawns into approximately 1 cm square "before" boiling them.
Put
the peeled peas into boiling water seasoned with sake and salt. Boil for about 5
minutes. Then, take them out using strainer.
In the same water, boil prawns
at a lower heat for approximately 2 minutes. Do not boil longer than that
because it makes them too hard. You can remove them out when their colour turns
pink.
Cool the water in which you boiled the peas and shrimps, and use it to
cook rice.
Cook the rice as usual in the rice cooker.
Just 5 or 6
minutes before it finishes, open the cooker and add prawns and peas onto the
rice and cook together.
Tip: If you like fish as white as popcorn, add lemon
juice or milk to the liquid you cook it in.

Chicken Biryani




Ingredients:
· ½ kg
Chicken
· 2 Onions
· 6 Cloves
· 3 tbsp Oil
· 350 ml Curd
· 6 Cardamom
· 1 tbsp Garlic paste
· 1 tbsp Ginger paste
· 500 gm half cooked Rice
· ½ tsp Cinnamon powder
· 2 tbsp chopped Coriander
leaves
Method:
Grind all ingredients except chicken and rice.
Marinate the chicken in the mixture for 2-3 hrs.
Heat oil in a pan. Add
the marinated chicken and cook until tender.
Take a heavy pan and arrange
the chicken and rice in layers. Squeeze a lemon on the top layer and scatter
browned onions.
Seal the pan and cook over a very slow flame for 40-50
minutes.
Serve hot.
Tip: Use long-handled tongs instead of a fork -
forks pierce the chicken and allow the flavorful juices to escape.

Chicken Fried Rice



Ingredients:
· Chicken
Fried Rice
· 5 tbsp Oil
· 3 cup Rice
· ½ tsp Cornflour
· Salt as per taste
· 2 tbsp Soya sauce
· 1 cup Bean Sprouts
· 100 gm Mushrooms
· ½ kg Chicken breast
· 2 Eggs, slightly beaten
· A pinch of White Pepper
· 2 Spring Onions with tops
Method:
Remove bones and skin from chicken breast. Cut into small pieces.
Toss together chicken cornstarch, half teaspoon salt and dash white pepper.
In a karahi (wok) heat one tablespoon oil. Add eggs. Cook and stir until
eggs are thickened throughout but still moist. Remove eggs.
Wash and
thoroughly dry karahi (wok). Now heat tow tablespoons oil.
Add chicken and
stir fry until chicken turns white. Add bean sprouts, mushrooms and half
teaspoon salt. Stir fry 1 minute. Remove chicken and drain.
Now in two
tablespoons of oil add rice and stir fry 1 minute.
Stir in soya sauce and
dash white pepper. Add eggs, chicken mixture, green onions with green tops
chopped and stir fry half a minute.
Tip: Before roasting a chicken store in
the refrigerator for 24 hours for richer flavor.

chawal or tamater murgh




Ingredients:
·
3 tbsp Oil
· 3 Chilli powder
· 4 Onions, sliced
· 1 tbsp Garlic paste
· ½ cup Mint leaves
· 1 tsp Cumin powder
· ½ cup Tomato puree
· 4 Tomatoes, chopped
· Salt according to taste
· ½ cup Coriander leaves
· 6 cups Basmati rice,
cooked
· 1 kg Chicken
breasts, boneless
· 3 Green
Chillies, finely chopped
Method:
Slice the chicken breasts into thin
slivers, wash well and put dry. Keep aside.
Heat oil in a wok, add onion and
fry until golden.
Add tomatoes and garlic paste, cook for 10 minutes.
Mix-in tomato puree, green chillies, chilli powder, cumin powder, coriander
leaves and salt.
Add chicken and cook over medium heat until the chicken
gets done.
Spread 3 cups of rice in large oven proof dish, follow by a
single layer of chicken. Top it off with a layer of remaining rice and garnish
with mint leaves.
Cover with a tight fitting lid/foil and place in a hot
oven, 350° F, for 20 minutes.
Serve hot.
Tip: If you want to avoid using
colour in tandoori chicken, use lemon juice mixed with turmeric instead.

poodina murch pulao




Ingredients:
· 4
Cloves
· Salt to taste
· 3 tbsp Ghee
· 5 cups Water
· 3 Bay Leaves
· 4 Green Chillies
· 1 piece Ginger 2”
· ½ tsp Kala Jeera
· 2 Cinnamon sticks
· 1 cup Mint leaves
· ½ tsp Chilli powder
· 4 Black Cardamom
· 1 tsp Garam Masala
· 2 cups Basmati Rice
· 3 Onion, finely sliced
· 1 Tomato, finely chopped
· 4 tbsp Coriander leaves,
chopped
· 750 gms Chicken,
cut into 8 pieces
Method:
Wash and soak the rice for 30 minutes. Drain
water and put aside.
Boil chicken pieces with cinnamon, cloves, black
cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.
Remove from fire, strain and reserve the chicken pieces and stock
separately. Discard whole spices alongwith ginger piece.
Heat ghee, fry
sliced onion until golden brown. Add green chillies, chicken pieces, chopped
tomato, chopped coriander leaves and mint leaves.
Saute until light brown,
add chilli powder, garam masala, salt and kala jeera.
Measure 4 cups of
stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a
boil.
Cover and cook over medium flame until the liquid gets absorbed.
Serve piping hot alongside raita as an accompaniment.
Tip: For
tenderizing soak chicken in buttermilk, cream or yogurt.

poodina murch pulao




Ingredients:
· 4
Cloves
· Salt to taste
· 3 tbsp Ghee
· 5 cups Water
· 3 Bay Leaves
· 4 Green Chillies
· 1 piece Ginger 2”
· ½ tsp Kala Jeera
· 2 Cinnamon sticks
· 1 cup Mint leaves
· ½ tsp Chilli powder
· 4 Black Cardamom
· 1 tsp Garam Masala
· 2 cups Basmati Rice
· 3 Onion, finely sliced
· 1 Tomato, finely chopped
· 4 tbsp Coriander leaves,
chopped
· 750 gms Chicken,
cut into 8 pieces
Method:
Wash and soak the rice for 30 minutes. Drain
water and put aside.
Boil chicken pieces with cinnamon, cloves, black
cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.
Remove from fire, strain and reserve the chicken pieces and stock
separately. Discard whole spices alongwith ginger piece.
Heat ghee, fry
sliced onion until golden brown. Add green chillies, chicken pieces, chopped
tomato, chopped coriander leaves and mint leaves.
Saute until light brown,
add chilli powder, garam masala, salt and kala jeera.
Measure 4 cups of
stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a
boil.
Cover and cook over medium flame until the liquid gets absorbed.
Serve piping hot alongside raita as an accompaniment.
Tip: For
tenderizing soak chicken in buttermilk, cream or yogurt.

Friday, August 31, 2007

HYDRABADI BIRYANI

Ingredients

2 whole chickens, skinned

1 1\2 kilograms rice, basmati

500 grams yogurt

1 tablespoon red chili powder

- As per taste salt

1\2 teaspoon turmeric

2 teaspoon coriander powder

1 tablespoon garam masala

1 - lemons (large) juice

4 medium onion skinned & thinly sliced

3 tablespoon garlic (crushed)

2 teaspoon ginger (crushed)

10 - green chillies

1 cup coriander, fresh, chopped

1\2 cup mint leaves

1\2 cup oil

6 - green chillies, chopped

2 tablespoon coriander leaves, chopped

- some saffron,soaked in two tbsp water

- drops kewra

- few drops of yellow food color

Cooking Method

1. Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 1\4 onions for later use.

2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator.

3. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1\4 cooked, drain and keep aside.

4. In a large pan place 1\2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.

5. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.

6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork.

7. Serve with Raita and Baingan Ka Raita.

AALO KEEMA

Ingredients

2 medium onions, finely chopped

1\4 cup oil

450 grams minced meat (keema)

1 1\2 teaspoons garlic, minced

1 1\2 teaspoons ginger, chopped

1 teaspoon chili powder

1 teaspoon coriander powder

1\4 teaspoon turmeric powder (haldi)

2 teaspoons salt

2 - tomatoes, chopped

2 tablespoons yogurt, beaten

300 grams potatoes (peeled and cubed).

1 teaspoon garam masala powder

2-3 - green chilies, thinly sliced

3 tablespoons coriander leaves, chopped

Cooking Method

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 and garlic. Stirring all the time, cook over medium heat for 3-5 minutes or until all the moisture has dried up and meat turns brown.

3. Add chili powder, coriander powder, turmeric, salt and 3 tablespoons water and stirring constantly, cook for 2 minutes.

4. Add chopped tomatoes and yogurt and cook for five to ten minutes, stirring all the time. Add a little water if feel necessary during the process.

5. Add potatoes and mix it well, add one cup of water, cover and cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water.

6. Add garam masala, green chilies and coriander leaves. Mix well and serve hot with Chapati

SHABDEG

Ingredients

500.00 grams boned lamb

2.00 medium onion skinned and finely chopped

2.00 teaspoon garlic (crushed)

2.00 level teaspoon red chili powder

2.00 teaspoon salt

1.50 teaspoon coriander seeds, ground

1.00 teaspoon black pepper

1.00 teaspoon cumin seeds, zeera

1/2 level teaspoon turmeric, ground

3.00 whole black cardamoms (bari Iliachi)

1.00 inch piece cinnamon stick

3.00 whole tomato, fine diced

1.00 inch piece ginger (crushed)

500.00 grams turnips (shalgum)

2.00 teaspoon sugar

1.00 cup water

Cooking Method

1-Cut meat into 1/12 inch pieces. And put it in a bowl. Add yogurt to the meat and mix well. Add the ginger garlic paste and all the whole and ground spices including salt to the meat. Stir well to coat the meat thoroughly and mix all spices.Cover and leave to marinate at room temperature for about 3-4 hours.

2. While the meat is marinating, peel the turnips and cut into half if small, and quarters if large. Keep them in plenty of water.

3. Heat oil in a heavy based pan. Add the onions and stirring frequently,fry them until a pale golden color, taking care not to over brown them. Put the marinated meat and chopped tomatoes in it. Cook over low heat for about 45 minutes, stirring occasionally, until all the moisture has evaporated and meat is tender

4.Add the turnips and sugar. Mix well and cook for 3-4 minutes or until the oil separates from the gravy

5. Pour water in it, mix well, then cover with a tight fitting lid. Reduce the heat and allow to simmer gently until the oil separates and floats to the top and sauce is thickened.

6. Serve with white boiled rice.

QEEMA BHARAY KARAILAY

Ingredients

1 kilogram bitter gourd, karaila

1\2 kilogram minced beef or mutton

3 medium onion, peeled and thinly sliced

4 cloves garlic (crushed)

1 inch piece ginger (crushed)

2 tablespoons coriander leaves, fresh

3 whole green chillies

1 tablespoon red chili powder

2 teaspoons salt

- - oil for frying

Cooking Method

1. Peel of the bitter gourd, make a long cut in it and take out all the seeds. Sprinkle salt in and out of the bitter and put it aside for at least two hours. Wash the bitter gourd with plenty of water and rinse them softly.

2. Cook mince meat with one onion, one tomato,garlic, ginger, one tsp. red chilly powder and one tsp. salt.

3. Fill the mince meat in each bitter gourd, sew it with needle and thread. Deep fry them on medium heat until they turn golden.

4. Cook one onion, one tomato, one tsp. chilly powder, one tsp. salt and half cup of water. Cook it over low heat for ten to fifteen minutes or until the onion and tomato get soft. Mash it with the back of a wooden spoon to make gravy. Add one fourth cup oil in the gravy and cook from three to four minutes.

5. Put the fried bitter gourd in the gravy and cook for five minutes.

6. Garnish it with tomato, onion, Green chilly coriander

leaves.

Serve with Roti

HAREESA

Ingredients

1 kg Meat (chicken , beef or mutton b

1/2 kg Wheat

2 cup tomato puree

20 - green chillies

1 teaspoon garlic paste

1 teaspoon ginger paste

1 teaspoon red chili powder

1/2 teaspoon black pepper

5 cup Stock

1/2 cup ghee or oil

2 medium onion sliced

Cooking Method

1. Soak the wheat or gaihun in water for seven to eight hours. In a broad pot add wheat, salt and 1 1/2 liter water and cook it on medium flame till tender.

2. Take another pot, add meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder & tomato puree and cook it till tender (add 2 to 3 glasses of water in case of beef or mutton).

3. When the meat is tender then use a chopper to obtain haleem like consistency, however, the traditional method is the use of Ghotna.

4. Then add tender wheat & stock and cook the mixture till it is thick.

5. Heat oil/ghee in a pan and fry the onions till golden brown, pour it on the Hareesa as a decoration.

6. Serve it with lime, chopped green chilies, sliced ginger and garam masala Powder. This dish goes best with Nan

BADAMI GOSHT

Ingredients

1\4 cup oil

2 - cinnamon sticks

6 - cloves

1 teaspoon cardamom seeds

1 large onions, finely chopped

1 1\2 teaspoon garlic paste

1 1\2 teaspoon ginger paste

1 kilogram lean lamb,cubed

1 1\4 cup plain yogurt

1 teaspoon saffron,soaked in two tbsp water

1 teaspoon chili powder

1\2 cup ground almonds

1 1\2 teaspoon salt

1 1\2 cup coconut milk

4 - dried red chillis

Cooking Method

1. 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.

NARGISI KOFTAY

Ingredients

1\2 kilogram minced beef or mutton

1 small onion, finely chopped

2 tablespoons garlic paste

2 tablespoons ginger paste

2 tablespoons coriander leaves, chopped

2 teaspoons chilli powder

2 teaspoons garam masala powder

2 teaspoons salt

1 tablespoon besan (gramflour)

6 small hard boiled eggs; shelled

1 medium onion, cut into small cubes

2 small tomatoes

1\2 cups oil

1 teaspoon curry powder

1\2 teaspoon correinder (dhaniya) powder

Cooking Method

1. Put the besan in a small frying pan and roast it over low heat for a few minutes, until its color changes and gives off its aroma.

2. Combine in a large bowl, mince, chopped onion, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 tablespoon coriander leaves, 1 teaspoon chili powder, 1 teaspoon garam masala, 1 teaspoon salt and besan.

3. Knead the mixture really well with your hands, until the mixture is smooth and holds its shape, about 5 minutes. (it is important, otherwise mince will not mould around the egg.)

4. Wet your palms, place a lump of mince mixture on it and with the other hand, and flatten the mixture. Than place a hard boiled egg in the center of the mixture. Carefully mould the mince mixture around the egg. The mince should tightly pack around the eggs. Otherwise they will split open during frying.

5. Heat oil in a karahi or frying pan and fry 3-4 kofta at a time, until the mince changes its color, about 3-5 minutes. Remove from oil and keep aside. Repeat with remaining kofta.

6. In a blender or food processor, puree the onion and tomatoes separately and keep aside.

7. Heat oil in a large heavy based skillet on medium heat. Stirring constantly, add onion paste and sauté, until light brown, about 5 minutes.

8. Add tomato puree, remaining ginger and garlic paste, continue frying for 5 more minutes or until oil begin to separate. At this stage add curry powder, coriander powder and remaining chili powder, garam masala and salt and fry for 2-3 minutes or until oil separate from gravy, add little water, if gravy sticks to the bottom of the pan.

9. Reduce heat to low and carefully add kofta and 1\2 cup water to gravy. Cook uncovered for about 10 minutes, shaking the pan occasionally to prevent the kofta from sticking to the pan.

10. Add 2 cups water and simmer for 10 -12 minutes or until the sauce is thick. Transfer to a serving dish and garnish with remaining coriander leaves.

DAHI QEEMA

Ingredients

1 kilogram minced beef or mutton

500 grams yogurt

1 tablespoons ginger paste

1 tablespoon garlic paste

1 medium onion skinned and finely chopped

1 medium tomato finely chopped

1 1\2 teaspoon chilli powder

1 1\2 teaspoon garam masala powder

2 teaspoon salt

1\4 cup oil

1 inch piece ginger, cut into matchstick

4 - green chilies, thinly sliced

1\4 cup coriander leaves, chopped

Cooking Method

1. Combine mince, yogurt, ginger paste, garlic paste, onion, tomato, chili powder, garam masala, and salt in a large bowl. Mix well and keep aside for 15-20 minutes.

2. Put the mince along with marinade in a medium skillet over medium heat. Stirring constantly cook until the mixture boils. Cover the skillet, reduce heat to low, cook for 12-15 minutes or until the mince is tender and all the moisture has evaporated, stirring occasionally.

3. Add oil and stirring constantly, cook for 3-5 minutes and add 1\4 cup water, if the mince looks dry. Add ginger and stir fry for 2 minutes, add green chilies and coriander, stir once and transfer to serving plate. Decorate with sliced tomatoes, onions and mint leaves.

FAJITA PIZZA

Ingredients

# 2 Chicken Breast Halves (boneless & skinless) (cut into thin strips)

# 1 cup Colby Cheese (shredded)

# 1 cup Monterey Jack Cheese (shredded)

# 1 medium Green Bell Pepper (Capsicum) (sliced into ½" strips)

# 1 medium Red Bell Pepper (sliced into ½" strips)

# 1 medium Onion (cut into wedges)

# 1 clove of Garlic (Lehsan) (minced)

# 2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (cut into slivers)

# 2 tsp. Fajita Seasoning

# ¼ cup Salsa (for garnish)

# Sour Cream (desired amount for garnish)

# Olive Oil (Zaitoon Ka Tail) (to mist crust)

# 1 tsp. Olive Oil (Zaitoon Ka Tail) (divided)

Cooking Method

1.

Preheat oven to 450° F.

2. Line a vented pizza pan or large baking sheet with parchment baking paper that has been trimmed so edges will not hang over the pan or touch the oven wall. Place pizza crust on parchment-lined pan. Mist the crust and the rim with olive oil.

3. Cut the peppers and onions into 1/2 inch strips. Cut the chicken into thin strips.

4. In a large non-stick skillet heat 1/2 teaspoon olive oil, add chicken strips, sauté until chicken is no longer pink. To the chicken add remaining oil, bell peppers, onions, fajita seasoning and garlic. Continue to sauté until chicken is thoroughly cooked and vegetables are tender crisp. Remove from heat and drain any juices. Add the salsa.

5. Reduce oven temperature to 425° F. Keeping pizza crust on the pan sprinkle the colby cheese over the crust. Arrange the chicken mixture over the cheese, sprinkle the monterey jack cheese on top of the chicken.

6. Bake for 12 minutes. To crisp the crust, remove from the parchment-lined pan and place crust directly on the oven rack for 2-3 additional minutes.

7. Remove from the oven, sprinkle with cilantro/coriander leaves, let stand 8-10 minutes. Serve with additional salsa and sour cream, if desired.

EGG KABAB

Ingredients

*

4 Eggs (hard-boiled)

* 1 Egg (white only)

* 2 tsp. Gram Flour (Besan)

* 1 small Onion (finely chopped)

* 1 tbsp. Mint Leaves (Podina) (finely chopped)

* 1 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)

* 2 Green Chillies (Hari Mirch) (finely chopped)

* ¼ tsp. Red Chilli Powder (Pisi Lal Mirch)

* ½ tsp. Black Peppers Powder (Pisi Kaali Mirch)

* Salt (to taste)

* Cooking Oil (for frying)

Cooking Method

1.

Remove shell of the hard boiled eggs. Grate the eggs. combine eggs with all of the ingredients except the oil. Mix well and knead into a smooth dough. Divide the mixture into 10-12 equal portions. Shape each portion into (flat round cutlets) and set aside.

2. Heat oil in a karai or frying pan. Add kababs and fry until they turn crisp and golden brown.

3. Garnish with onion rings and mint leaves and serve hot.