tag:blogger.com,1999:blog-2454565949839281182024-03-12T22:58:03.484-07:00COOKING ON THE KITCHENUnknownnoreply@blogger.comBlogger65125tag:blogger.com,1999:blog-245456594983928118.post-8612920774059567152007-09-01T18:37:00.001-07:002008-12-09T15:28:43.180-08:00Mutton Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZK-1TBjFM7-cK8nYm8xlhH2jU-MveNIbUmiz6_cuPPDl_m5PAySuCaR7Wval2jMPAhAbObLkejgCygpgIAlG97-mfSIawcrIvo26ia7XQThswUE42qAzzsocyAOPQPZ0axnYwDnrnook/s1600-h/muttonpulao.jpg"><img id="BLOGGER_PHOTO_ID_5105415182078759426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZK-1TBjFM7-cK8nYm8xlhH2jU-MveNIbUmiz6_cuPPDl_m5PAySuCaR7Wval2jMPAhAbObLkejgCygpgIAlG97-mfSIawcrIvo26ia7XQThswUE42qAzzsocyAOPQPZ0axnYwDnrnook/s320/muttonpulao.jpg" border="0" /></a><br /><div><br /><blockquote><span style="font-size:130%;color:#9999ff;">Ingredients:<br />· 1 kg Rice<br />· 3-4 Bayleaf<br />· Salt to taste<br />· 1 cup Curd<br />· ½ cup Ghee<br />· 2 Red Chilli<br />· ¼ kg Onions<br />· 2 boiled Eggs<br />· 4 Green Chilli<br />· 2 flakes Garlic<br />· 2 tsp Turmeric<br />· A pinch of Kesar<br />· Coriander leaves<br />· 1 tbsp Kala Jeera<br />· A piece of Ginger<br />· 2 tsp Lemon Juice<br />· 10-12 Cashewnuts<br />· 3-4 pieces Cinnamon<br />· 6-8 Cloves, powdered<br />· 4 Cardamom, powdered<br />· 1 kg Mutton (with bones)<br />Method:<br />Grind ginger, red chilies, garlic and cashew nuts into a fine<br />paste.<br />Heat ghee. Fry onions till golden brown and crisp.<br />Remove and set<br />aside. In the same ghee add ground masala and fry. Add meat pieces and fry<br />further. Add water and cook with lid on till meat is tender and gravy is thick.<br />Boil rice with bay leaves in a vessel till ¾ cooked. Add salt, drain and set<br />aside.<br />Empty curd into a fine piece of muslin and strain. Add powdered<br />cloves, cinnamon, cardamoms, shajeera, turmeric and finely chopped green chilies<br />and coriander leaves. Add lime juice and mix well.<br />Add curd mixture to<br />mutton. Stir well.<br />Dissolve saffron in some milk and sprinkle over half the<br />rice.<br />In a heavy pan, put in layers of rice, mutton and fried onion. Repeat<br />till all ingredients are used up.<br />Pour remaining ghee over the rice, cover<br />and cook for some time on slow fire.<br />Remove and garnish the top with slices<br />of boiled eggs and onion.<br />Serve Hot with raita and salad.<br />Tip: Chilling<br />meatballs before cooking keeps them from falling apart. Use an ice cream scoop<br />to shape meatballs.<br /></span></blockquote></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-69607393715891158442007-09-01T18:35:00.000-07:002008-12-09T15:28:43.340-08:00Keema Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxkq9d48YuYEsmhVRabV1NYfcX3WdZSHqZoVTy0bEeSFIjJD_Od81wBRAkSvpspTTakpYJHkwq2_rvRuHjAxcQh8a7Igld7hDYwhBN-pKyNfl1e5iQv9Nwy0Ow0shaRMvpMIiLnbl3pph/s1600-h/keemapulao.jpg"><span style="color:#6633ff;"><img id="BLOGGER_PHOTO_ID_5105414683862553074" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxkq9d48YuYEsmhVRabV1NYfcX3WdZSHqZoVTy0bEeSFIjJD_Od81wBRAkSvpspTTakpYJHkwq2_rvRuHjAxcQh8a7Igld7hDYwhBN-pKyNfl1e5iQv9Nwy0Ow0shaRMvpMIiLnbl3pph/s320/keemapulao.jpg" border="0" /></span></a><span style="color:#6633ff;"><br /></span><div><br /><blockquote><span style="font-size:130%;color:#6633ff;">Ingredients:<br />· 2 cups of<br />parboiled Rice<br />· 4 Onions<br />· 6 tbsp Ghee<br />· 1 tsp Kala Jeera<br />· Salt as per taste<br />· 1 cup Arhar Daal<br />· A piece of Ginger<br />· 8 flakes of Garlic<br />· Coriander leaves<br />· 1 tsp Cumin seeds<br />· 1 tbsp Garam Masala<br />· 4 cups of minced Mutton<br />Method:<br />Apply the grounded masala to the minced mutton and leave for<br />about 3-4 hours.<br />Wash the daal and soak in two cups of water for an hour,<br />then add 1 tsp salt and boil until cooked.<br />Heat 4 tbsp ghee and fry the<br />sliced onions until crispy.<br />Add a little more ghee and fry the marinated<br />mutton, when fried to a brown color, add half cup of water and cook on a slow<br />flame.<br />When water is absorbed mix the mutton with the cooked daal.<br />Pound<br />cumin seeds, kala jeera and mix with the garam masala.<br />Heat 2 tbsp ghee in a<br />large vessel and put 1/3 of the cooked rice, over it put half mixture of mutton,<br />sprinkle fried onions and pounded spices.<br />Repeat the layers ending with<br />rice, sprinkle fried onions and pour ghee over it.<br />Put the dish in an oven<br />so that the rice gets properly cooked.<br />Tip: Chilling meatballs before<br />cooking keeps them from falling apart. Use an ice cream scoop to shape<br />meatballs.<br /></span></blockquote></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-69233434366668559952007-09-01T18:34:00.001-07:002008-12-09T15:28:43.516-08:00Mutton Biryani<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLVdz0VL4C7mOKOiuAYeLmI-4-MqHGULnTdAGYRuV7nSOzCCmbFmI4Z4Q_jasJsGM3l4lJR1hN3Llc_qcbgvh5HQpdZyzeTWK-kbdXnHWKw2MmnbWA2pvZNb_F0RiyIETwpr3gHf-6XuA/s1600-h/muttonbiryani.jpg"><span style="color:#ff99ff;"><img id="BLOGGER_PHOTO_ID_5105414370329940450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLVdz0VL4C7mOKOiuAYeLmI-4-MqHGULnTdAGYRuV7nSOzCCmbFmI4Z4Q_jasJsGM3l4lJR1hN3Llc_qcbgvh5HQpdZyzeTWK-kbdXnHWKw2MmnbWA2pvZNb_F0RiyIETwpr3gHf-6XuA/s320/muttonbiryani.jpg" border="0" /></span></a><span style="color:#ff99ff;"><br /></span><div><span style="color:#ff99ff;">Ingredients:<br />· 750 gms Meat<br />· 4 cups Rice<br />· 4 Cloves<br />· 2 Onions<br />· 3 Bayleaf<br />· ½ cup Ghee<br />· 2 Cardamom<br />· 20 Mint Leaves<br />· ¼ tsp Cumin seeds<br />· ¼ cup Vegetable Oil<br />· 1½ cups Coconut Milk<br />· 1 tsp Green Chilli paste<br />· 2 tsp Coriander powder<br />· 2½ tsp Ginger-Garlic Paste<br />Method:<br />Heat oil and Ghee together. Add cloves, cardamom, bayleaves and cumin Seeds.<br />After a minute add onions and cook till light golden.<br />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.<br />Add meat and coriander powder and half cup of water and cook well.<br />Cook for 2 minutes and now add coconut milk to it.<br />Mix everything and cook in pressure cooker until 3 or 5 whistles. Let it cool.<br />Separate meat pieces from the liquid into a big bowl and measure the liquid.<br />Make sure there are atleast eight cups of liquid (add if required), pour it in the bowl.<br />Add the meat pieces back to the measured liquid and boil till it starts bubbling check for salt and spice.<br />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</span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-11384353572578961892007-09-01T18:33:00.001-07:002008-12-09T15:28:43.678-08:00Yakhini Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOCvyZ4l9Rrw_OKx-RooAeH_J6pxpQ9UDqFkmveDpQlInsLQutcT7xVoV38XIGoXYQhgaYXQJSKICKYruhwyh-UqMAJyIAO1GqAmvUhN8Vc1iFsGAu4rELkFmERO_emqzFczxvcUDSWPA/s1600-h/yakhnipulao.jpg"><span style="color:#3366ff;"><img id="BLOGGER_PHOTO_ID_5105414035322491346" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoOCvyZ4l9Rrw_OKx-RooAeH_J6pxpQ9UDqFkmveDpQlInsLQutcT7xVoV38XIGoXYQhgaYXQJSKICKYruhwyh-UqMAJyIAO1GqAmvUhN8Vc1iFsGAu4rELkFmERO_emqzFczxvcUDSWPA/s320/yakhnipulao.jpg" border="0" /></span></a><span style="color:#3366ff;"><br /></span><div><br /><blockquote><strong><span style="font-size:130%;color:#3366ff;">Ingredients:<br />· 400 gms<br />Rice<br />· 2 Eggs<br />· 4 Bayleaf<br />· Salt to taste<br />· 50 gms Ghee<br />· 2 boiled Eggs<br />· 5 green Chilli<br />· 250 gms Curd<br />· 50 gms Onions<br />· 250 gms Mutton<br />· Some Mint leaves<br />· ½ tsp Chilli powder<br />· 10 gms Garam Masala<br />· 2 tsp Ginger-Garlic paste<br />Method:<br />Cut the mutton into pieces, add 1 tsp ginger-garlic paste, garam<br />masala, yoghurt, mint leaves, half a litre water, salt and boil.<br />Wash the<br />rice and soak in water for half an hour.<br />Heat ghee in a pan, fry the chopped<br />onions until golden brown. Also add remaining ginger-garlic paste, bayleaves,<br />green chillies and fry for few minutes.<br />Now add mutton stock from the boiled<br />pieces, and boil for some time. Later add rice, when it is half cooked, add the<br />mutton pieces, salt and cook until the rice is done.<br />Remove from heat and<br />garnish with boiled eggs.<br />Tip: When grilling meats, trim off excess fat with<br />a sharp knife to keep fire flare-ups to a minimum.<br /></span></strong></blockquote></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-41960706270162758392007-09-01T18:31:00.000-07:002008-12-09T15:28:43.797-08:00Mutton Rice with Curd<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK67ytkfbDmwsVF4i_0RkoGsQdA6bizpXAwmXOT4yGBWpaQEnWmqipVjC1UPtZe6GJPVHalPZeosK-tE016rp02lz7DSADQ9_Z4yspNPbNSfnzcCJlRFicEvEwZsrX40FxCGScmp9qbkuL/s1600-h/mutricecurd.jpg"><span style="color:#ccccff;"><img id="BLOGGER_PHOTO_ID_5105413717494911426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK67ytkfbDmwsVF4i_0RkoGsQdA6bizpXAwmXOT4yGBWpaQEnWmqipVjC1UPtZe6GJPVHalPZeosK-tE016rp02lz7DSADQ9_Z4yspNPbNSfnzcCJlRFicEvEwZsrX40FxCGScmp9qbkuL/s320/mutricecurd.jpg" border="0" /></span></a><span style="color:#ccccff;"><br /></span><div><br /><blockquote><strong><span style="font-size:130%;color:#ccccff;">Ingredients:<br />· 1½ kg<br />Mutton boned<br />· 2 Lemon<br />· Salt to tate<br />· 500 gms Oil<br />· 300 gm Curd<br />· 500 gms Onion<br />· Coriander leaves<br />· 3 tsp Garam Masala<br />· 1½ kg Basmati Rice<br />· 1½ tsp Turmeric powder<br />· 300 gm Ginger-Garlic paste<br />Method:<br />Cook mutton with salt, turmeric and ginger-garlic paste for 15 -<br />20 minutes in a cooker /thick bottomed vessel.<br />Heat oil in a wok and fry<br />finely chopped onions until golden brown.<br />To this add the cooked mutton<br />pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and<br />juice of two lemons.<br />Wash and soak the rice for about 25-30 minutes<br />Take<br />one-and-a-half measures of water for each measure of rice. Bring the water to a<br />boil and add rice and cook until done.<br />Add the mutton pieces and cook for 10<br />minutes.<br />Serve hot.<br />Tip: Don't salt meat before you cook it. The salt<br />forces the juices out and impedes browning. Instead, salt meat halfway through<br />cooking, then taste when the meat is done and adjust the salt as needed.<br />Ingredients:<br />· 1½ kg Mutton<br />boned<br />· 2 Lemon<br />· Salt to tate<br />· 500 gms Oil<br />· 300 gm Curd<br />· 500 gms Onion<br />· Coriander leaves<br />· 3 tsp Garam Masala<br />· 1½ kg Basmati Rice<br />· 1½ tsp Turmeric powder<br />· 300 gm Ginger-Garlic paste<br />Method:<br />Cook mutton with salt, turmeric and ginger-garlic paste for 15 -<br />20 minutes in a cooker /thick bottomed vessel.<br />Heat oil in a wok and fry<br />finely chopped onions until golden brown.<br />To this add the cooked mutton<br />pieces and fry for 15 minutes. Add the beaten yoghurt, chopped coriander and<br />juice of two lemons.<br />Wash and soak the rice for about 25-30 minutes<br />Take<br />one-and-a-half measures of water for each measure of rice. Bring the water to a<br />boil and add rice and cook until done.<br />Add the mutton pieces and cook for 10<br />minutes.<br />Serve hot.<br />Tip: Don't salt meat before you cook it. The salt<br />forces the juices out and impedes browning. Instead, salt meat halfway through<br />cooking, then taste when the meat is done and adjust the salt as needed.<br /></span></strong></blockquote></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-78679366004323315912007-09-01T18:30:00.000-07:002008-12-09T15:28:44.168-08:00Tuna Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97RAToISafjLYOHiKMujjElSnOUooGcsloRCz21dh4DtdnhH1LlHBygJ9QI7e0-GtycFZz344isSkEUeTWWY6hqDHPVMhbyYytbYqQys-fMampRYv2FQI2GtLJ9lbdVyxQZEowyYh80Vu/s1600-h/tunarice.jpg"><img id="BLOGGER_PHOTO_ID_5105413425437135282" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh97RAToISafjLYOHiKMujjElSnOUooGcsloRCz21dh4DtdnhH1LlHBygJ9QI7e0-GtycFZz344isSkEUeTWWY6hqDHPVMhbyYytbYqQys-fMampRYv2FQI2GtLJ9lbdVyxQZEowyYh80Vu/s320/tunarice.jpg" border="0" /></a><br /><div><br /><blockquote><strong><span style="color:#33ccff;">Ingredients:<br />· 200 gm<br />Rice<br />· 100 gm Butter<br />· Salt as per taste<br />· 3 boiled Eggs, chopped<br />· A pinch of Chilli powder<br />· 2 tbsp Coriander leaves<br />· Freshly ground Black<br />Pepper<br />· 200 gm tin Tuna<br />Fish –Flaked<br />Method:<br />Boil rice drain and allow it to dry slightly over a<br />clean cloth. This keeps the grains separate.<br />Melt the butter, stir in the<br />fish and chopped the hard boiled eggs, season well.<br />Add boiled rice and heat<br />through.<br />Now add the cream and herbs.<br />Serve hot.<br />Tip: To allow free<br />flow of sauce from a sauce bottle to a pourer, insert a drinking straw half way,<br />into the bottle and hold it there lightly with one hand while pouring with the<br />other.<br /></span></strong></blockquote></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-25022526592746136502007-09-01T18:28:00.000-07:002008-12-09T15:28:44.481-08:00Prawn Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_uBQB1Bx39NAVQxgz4rCAV0xnfGUPd3gO5-l1JM6PDPZFgo_aJ5Hx8rG0q2mRpCTBW57gwHAVi1xHqc_nh3yXvknL77G0_PTSBLNgMAS0ZkSiIrrojoAtV9WnMeEKVP4ZXW5F-rcTbV1/s1600-h/prawnpulao.jpg"><img id="BLOGGER_PHOTO_ID_5105412935810863522" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_uBQB1Bx39NAVQxgz4rCAV0xnfGUPd3gO5-l1JM6PDPZFgo_aJ5Hx8rG0q2mRpCTBW57gwHAVi1xHqc_nh3yXvknL77G0_PTSBLNgMAS0ZkSiIrrojoAtV9WnMeEKVP4ZXW5F-rcTbV1/s320/prawnpulao.jpg" border="0" /></a><br /><blockquote><br /><p align="left"><strong><span style="color:#cc9933;">Ingredients:<br />· 8 medium<br />sized Prawns<br />· 3 cups<br />Basmati Rice<br />· 4 Cardamom<br />· 8 cups Water<br />· 12 Cloves<br />· 2 Bayleaf<br />· Salt to taste<br />· 8 tbsp Ghee<br />· 2" Cinnamon<br />· 2 Green Chilli<br />· 2 chopped Onion<br />· ½ tsp Garlic paste<br />· ½ tsp Ginger paste<br />· 8 whole Black Pepper<br />· ½ tsp Turmeric powder<br />· ½ tsp Red Chilli Powder<br />· ½ tsp Coriander powder<br />· ½ tsp Cumin Seed Powder<br />Method:<br />Wash rice and soak for half hour in 8 cups of water.<br />Add 2<br />cardamom, half of cinnamom, 6 cloves, black pepper, green chilli and the<br />bayleaf. Cook till half done.<br />Drain water and spread rice in a plate.<br />Mix prawns with turmeric powder and salt. Lightly fry prawns and keep aside.<br />Heat ghee, add rest of the cardamoms, cinnamon and 6 cloves crushed. Add<br />chopped onion and fry till light brown.<br />Add ginger-garlic paste and cook for<br />2 to 3 minutes.<br />Mix red chilli powder, coriander and cumin seeds powder in<br />half cup water. Cook till oil starts separating out.<br />Add prawns and adjust<br />salt. Cook for a few minutes.<br />Tip: Scale a fish easily by rubbing vinegar<br />over its skin.<br /></span></p></strong></blockquote>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-82652602226811953772007-09-01T18:27:00.000-07:002008-12-09T15:28:44.652-08:00Prawn fried Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCXmCE5ntsGWryBwoa8ipiwIwUuUUh9-ipeQu-Wo81aCUSivF6D3FeUOEhOU9iosv-OjxLDvg_3pwcAk4ZL2OjtoM2XvkSUG7ABzHQiZGGYK5_k-EJnRNWHeu5ZI1b017UuaMwbutCpxo/s1600-h/prawnfriedrice.jpg"><img id="BLOGGER_PHOTO_ID_5105412613688316306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHCXmCE5ntsGWryBwoa8ipiwIwUuUUh9-ipeQu-Wo81aCUSivF6D3FeUOEhOU9iosv-OjxLDvg_3pwcAk4ZL2OjtoM2XvkSUG7ABzHQiZGGYK5_k-EJnRNWHeu5ZI1b017UuaMwbutCpxo/s320/prawnfriedrice.jpg" border="0" /></a><br /><div><br /><blockquote><span style="color:#ccccff;"><strong>Ingredients:<br />· 20-30<br />small Prawns<br />· 2 Cup Rice<br />· 1 Onion<br />· 1 Carrot<br />· 4 tbsp Oil<br />· Salt to taste<br />· 2 green Chilli<br />· 4 Cups Water<br />· 8 France Beans<br />· 1 tsp Soya sauce<br />· A pinch Ajinomoto<br />· 1 tsp minced Ginger<br />Method:<br />Use uncooked frozen shrimp without tail and head.<br />Chop French<br />beans. Peel and cut carrot into one and a half inch long thin strips. Chop onion<br />and green chili finely.<br />Wash and soak rice in four cups of water for one<br />hour.<br />Cook rice till almost done but not fully.<br />Heat oil and fry onion,<br />grated ginger and green chili lightly.<br />Add carrot and beans and cook for<br />three minutes.<br />Add prawns and cook for two minutes.<br />Add shrimp and cook<br />for two minutes, add cooked rice and salt. Fry for fifteen minutes with<br />stirring.<br />Add Soya sauce and ajinomoto and mix well.<br />Tip: To retain firm<br />texture of fish, add lemon juice when cooking is completed.<br /></strong></span></blockquote></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-60929526307914399662007-09-01T18:26:00.001-07:002008-12-09T15:28:44.763-08:00Peas and Prawn Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nvWIQGJsCRK9zkdAqe15xgYnbEvSJ9tDocYLeYrOs05cP_BZoUB7xt3DoSuiUeES0D402Xob1KSikeVjxnPvQnj3dSczgaBGosp2nRnLSvgZs27jjnsaCmmIWIKXnMuzIDrtwbr_YrYr/s1600-h/pease+and+prown+rise.jpg"><img id="BLOGGER_PHOTO_ID_5105412240026161538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nvWIQGJsCRK9zkdAqe15xgYnbEvSJ9tDocYLeYrOs05cP_BZoUB7xt3DoSuiUeES0D402Xob1KSikeVjxnPvQnj3dSczgaBGosp2nRnLSvgZs27jjnsaCmmIWIKXnMuzIDrtwbr_YrYr/s320/pease+and+prown+rise.jpg" border="0" /></a><br /><div><br /><blockquote><strong><span style="color:#ffffcc;">Ingredients:<br />· 1 tsp<br />Salt<br />· 2 tbsp Sake<br />· 3 cup Basmati Rice<br />· 400 gm Green Peas (in<br />shell)<br />· 20 medium sized<br />Prawns<br />Method:<br />After shelling the peas, take off all the skins as well.<br />Cut the prawns into approximately 1 cm square "before" boiling them.<br />Put<br />the peeled peas into boiling water seasoned with sake and salt. Boil for about 5<br />minutes. Then, take them out using strainer.<br />In the same water, boil prawns<br />at a lower heat for approximately 2 minutes. Do not boil longer than that<br />because it makes them too hard. You can remove them out when their colour turns<br />pink.<br />Cool the water in which you boiled the peas and shrimps, and use it to<br />cook rice.<br />Cook the rice as usual in the rice cooker.<br />Just 5 or 6<br />minutes before it finishes, open the cooker and add prawns and peas onto the<br />rice and cook together.<br />Tip: If you like fish as white as popcorn, add lemon<br />juice or milk to the liquid you cook it in.<br /></span></strong></blockquote></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-7923295074905359132007-09-01T18:23:00.000-07:002008-12-09T15:28:44.961-08:00Chicken Biryani<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeivkQwOtJyf85X7AMkniTqvGPgRpzt66T51IhufojeVGZA7Cn23irOGaMwRv-P5e4Gm5g3GNcI_P0A4rAf8XB948WkCc56IbiA634EBk33hnQKnJ8gNPaXTAgFUXwFYT9uvKyqcQgOKF/s1600-h/mutricecurd.jpg"><img id="BLOGGER_PHOTO_ID_5105411939378450802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeivkQwOtJyf85X7AMkniTqvGPgRpzt66T51IhufojeVGZA7Cn23irOGaMwRv-P5e4Gm5g3GNcI_P0A4rAf8XB948WkCc56IbiA634EBk33hnQKnJ8gNPaXTAgFUXwFYT9uvKyqcQgOKF/s320/mutricecurd.jpg" border="0" /></a><br /><span style="font-size:130%;"><br /><blockquote><br /><p align="left"><span style="color:#ffcc66;"><span style="font-size:130%;">Ingredients:<br />· ½ kg<br />Chicken<br />· 2 Onions<br />· 6 Cloves<br />· 3 tbsp Oil<br />· 350 ml Curd<br />· 6 Cardamom<br />· 1 tbsp Garlic paste<br />· 1 tbsp Ginger paste<br />· 500 gm half cooked Rice<br />· ½ tsp Cinnamon powder<br />· 2 tbsp chopped Coriander<br />leaves<br />Method:<br />Grind all ingredients except chicken and rice.<br />Marinate the chicken in the mixture for 2-3 hrs.<br />Heat oil in a pan. Add<br />the marinated chicken and cook until tender.<br />Take a heavy pan and arrange<br />the chicken and rice in layers. Squeeze a lemon on the top layer and scatter<br />browned onions.<br />Seal the pan and cook over a very slow flame for 40-50<br />minutes.<br />Serve hot.<br />Tip: Use long-handled tongs instead of a fork -<br />forks pierce the chicken and allow the flavorful juices to escape. </span><br /></span></p></blockquote></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-76083653251832290372007-09-01T18:21:00.001-07:002008-12-09T15:28:45.143-08:00Chicken Fried Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtIJ59YCI9WMZAdQDr1MpG7ZXEP8mRXNksoENc1WzNJntfgN9Tk_Iyn-5ucBddcMZSXLYY7QlPt63pNkUTQGB5A-qY2sNQVvFkNA_0KnkzgAy00DwdT082HgLb3kY5j9DTCt4usOd8mn6/s1600-h/prawnfriedrice.jpg"><img id="BLOGGER_PHOTO_ID_5105411269363552610" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOtIJ59YCI9WMZAdQDr1MpG7ZXEP8mRXNksoENc1WzNJntfgN9Tk_Iyn-5ucBddcMZSXLYY7QlPt63pNkUTQGB5A-qY2sNQVvFkNA_0KnkzgAy00DwdT082HgLb3kY5j9DTCt4usOd8mn6/s320/prawnfriedrice.jpg" border="0" /></a><br /><blockquote><br /><p align="left"><span style="font-size:130%;"><strong><span style="color:#ffffff;">Ingredients:<br />· Chicken<br />Fried Rice<br />· 5 tbsp Oil<br />· 3 cup Rice<br />· ½ tsp Cornflour<br />· Salt as per taste<br />· 2 tbsp Soya sauce<br />· 1 cup Bean Sprouts<br />· 100 gm Mushrooms<br />· ½ kg Chicken breast<br />· 2 Eggs, slightly beaten<br />· A pinch of White Pepper<br />· 2 Spring Onions with tops<br />Method:<br />Remove bones and skin from chicken breast. Cut into small pieces.<br />Toss together chicken cornstarch, half teaspoon salt and dash white pepper.<br />In a karahi (wok) heat one tablespoon oil. Add eggs. Cook and stir until<br />eggs are thickened throughout but still moist. Remove eggs.<br />Wash and<br />thoroughly dry karahi (wok). Now heat tow tablespoons oil.<br />Add chicken and<br />stir fry until chicken turns white. Add bean sprouts, mushrooms and half<br />teaspoon salt. Stir fry 1 minute. Remove chicken and drain.<br />Now in two<br />tablespoons of oil add rice and stir fry 1 minute.<br />Stir in soya sauce and<br />dash white pepper. Add eggs, chicken mixture, green onions with green tops<br />chopped and stir fry half a minute.<br />Tip: Before roasting a chicken store in<br />the refrigerator for 24 hours for richer flavor.<br /></span></strong></p></span></blockquote>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-79783804521602750102007-09-01T18:19:00.001-07:002008-12-09T15:28:45.311-08:00chawal or tamater murgh<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82oBZ7NGrIXXTajIi-_L2cjyhoXvJQqbKHaLhH6LFPl1V4J1ucCyypyT7jFyS7AObqfsJ73NgCWH-g6RS8_LWPapsddzsdne8XeePaEMilKfTHQRQk8s5mGB9NFYCU3GyrPwhnT6KMgUa/s1600-h/chawal_chicken+murgh.jpg"><img id="BLOGGER_PHOTO_ID_5105410672363098450" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82oBZ7NGrIXXTajIi-_L2cjyhoXvJQqbKHaLhH6LFPl1V4J1ucCyypyT7jFyS7AObqfsJ73NgCWH-g6RS8_LWPapsddzsdne8XeePaEMilKfTHQRQk8s5mGB9NFYCU3GyrPwhnT6KMgUa/s320/chawal_chicken+murgh.jpg" border="0" /></a><br /><span style="font-size:130%;"><strong><br /><blockquote><br /><p align="left"><span style="color:#ff9900;"><span style="font-size:130%;"><strong>Ingredients:<br />·<br />3 tbsp Oil<br />· 3 Chilli powder<br />· 4 Onions, sliced<br />· 1 tbsp Garlic paste<br />· ½ cup Mint leaves<br />· 1 tsp Cumin powder<br />· ½ cup Tomato puree<br />· 4 Tomatoes, chopped<br />· Salt according to taste<br />· ½ cup Coriander leaves<br />· 6 cups Basmati rice,<br />cooked<br />· 1 kg Chicken<br />breasts, boneless<br />· 3 Green<br />Chillies, finely chopped<br />Method:<br />Slice the chicken breasts into thin<br />slivers, wash well and put dry. Keep aside.<br />Heat oil in a wok, add onion and<br />fry until golden.<br />Add tomatoes and garlic paste, cook for 10 minutes.<br />Mix-in tomato puree, green chillies, chilli powder, cumin powder, coriander<br />leaves and salt.<br />Add chicken and cook over medium heat until the chicken<br />gets done.<br />Spread 3 cups of rice in large oven proof dish, follow by a<br />single layer of chicken. Top it off with a layer of remaining rice and garnish<br />with mint leaves.<br />Cover with a tight fitting lid/foil and place in a hot<br />oven, 350° F, for 20 minutes.<br />Serve hot.<br />Tip: If you want to avoid using<br />colour in tandoori chicken, use lemon juice mixed with turmeric instead. </strong></span><br /></span></p></blockquote></strong></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-83204804462096035602007-09-01T18:13:00.001-07:002008-12-09T15:28:45.559-08:00poodina murch pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvW9wkH9a20ZW5n70DC9ognZ89A5U2Z_wwlcbE42nrnpHSD5-GcijJAvzWxVutHpLnw75bkKraxqq_M3NLcTA4Dza5wSToTleS0bL5PfqaT4_QFDNzuhjliGW9BiyjNNcwflZIiKdjuy0/s1600-h/anatomicalsock.jpg"><span style="color:#66ffff;"><img id="BLOGGER_PHOTO_ID_5105409826254541122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvW9wkH9a20ZW5n70DC9ognZ89A5U2Z_wwlcbE42nrnpHSD5-GcijJAvzWxVutHpLnw75bkKraxqq_M3NLcTA4Dza5wSToTleS0bL5PfqaT4_QFDNzuhjliGW9BiyjNNcwflZIiKdjuy0/s320/anatomicalsock.jpg" border="0" /></span></a><span style="color:#66ffff;"><br /></span><div align="left"><span style="font-family:arial;font-size:130%;"><br /><blockquote><br /><div align="left"><span style="font-family:arial;font-size:130%;color:#66ffff;"><strong>Ingredients:<br />· 4<br />Cloves<br />· Salt to taste<br />· 3 tbsp Ghee<br />· 5 cups Water<br />· 3 Bay Leaves<br />· 4 Green Chillies<br />· 1 piece Ginger 2”<br />· ½ tsp Kala Jeera<br />· 2 Cinnamon sticks<br />· 1 cup Mint leaves<br />· ½ tsp Chilli powder<br />· 4 Black Cardamom<br />· 1 tsp Garam Masala<br />· 2 cups Basmati Rice<br />· 3 Onion, finely sliced<br />· 1 Tomato, finely chopped<br />· 4 tbsp Coriander leaves,<br />chopped<br />· 750 gms Chicken,<br />cut into 8 pieces<br />Method:<br />Wash and soak the rice for 30 minutes. Drain<br />water and put aside.<br />Boil chicken pieces with cinnamon, cloves, black<br />cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.<br />Remove from fire, strain and reserve the chicken pieces and stock<br />separately. Discard whole spices alongwith ginger piece.<br />Heat ghee, fry<br />sliced onion until golden brown. Add green chillies, chicken pieces, chopped<br />tomato, chopped coriander leaves and mint leaves.<br />Saute until light brown,<br />add chilli powder, garam masala, salt and kala jeera.<br />Measure 4 cups of<br />stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a<br />boil.<br />Cover and cook over medium flame until the liquid gets absorbed.<br />Serve piping hot alongside raita as an accompaniment.<br />Tip: For<br />tenderizing soak chicken in buttermilk, cream or yogurt. </strong></span></div></blockquote></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-1841153795551945272007-09-01T18:13:00.000-07:002008-12-09T15:28:45.576-08:00poodina murch pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvW9wkH9a20ZW5n70DC9ognZ89A5U2Z_wwlcbE42nrnpHSD5-GcijJAvzWxVutHpLnw75bkKraxqq_M3NLcTA4Dza5wSToTleS0bL5PfqaT4_QFDNzuhjliGW9BiyjNNcwflZIiKdjuy0/s1600-h/anatomicalsock.jpg"><span style="color:#66ffff;"><img id="BLOGGER_PHOTO_ID_5105409826254541122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvW9wkH9a20ZW5n70DC9ognZ89A5U2Z_wwlcbE42nrnpHSD5-GcijJAvzWxVutHpLnw75bkKraxqq_M3NLcTA4Dza5wSToTleS0bL5PfqaT4_QFDNzuhjliGW9BiyjNNcwflZIiKdjuy0/s320/anatomicalsock.jpg" border="0" /></span></a><span style="color:#66ffff;"><br /></span><div align="left"><span style="font-family:arial;font-size:130%;"><br /><blockquote><br /><div align="left"><span style="font-family:arial;font-size:130%;color:#66ffff;"><strong>Ingredients:<br />· 4<br />Cloves<br />· Salt to taste<br />· 3 tbsp Ghee<br />· 5 cups Water<br />· 3 Bay Leaves<br />· 4 Green Chillies<br />· 1 piece Ginger 2”<br />· ½ tsp Kala Jeera<br />· 2 Cinnamon sticks<br />· 1 cup Mint leaves<br />· ½ tsp Chilli powder<br />· 4 Black Cardamom<br />· 1 tsp Garam Masala<br />· 2 cups Basmati Rice<br />· 3 Onion, finely sliced<br />· 1 Tomato, finely chopped<br />· 4 tbsp Coriander leaves,<br />chopped<br />· 750 gms Chicken,<br />cut into 8 pieces<br />Method:<br />Wash and soak the rice for 30 minutes. Drain<br />water and put aside.<br />Boil chicken pieces with cinnamon, cloves, black<br />cardamom, ginger and a little salt in 5-cups of water. Cook until just tender.<br />Remove from fire, strain and reserve the chicken pieces and stock<br />separately. Discard whole spices alongwith ginger piece.<br />Heat ghee, fry<br />sliced onion until golden brown. Add green chillies, chicken pieces, chopped<br />tomato, chopped coriander leaves and mint leaves.<br />Saute until light brown,<br />add chilli powder, garam masala, salt and kala jeera.<br />Measure 4 cups of<br />stock into a heavy saucepan. Add strained rice alongwith chicken and bring to a<br />boil.<br />Cover and cook over medium flame until the liquid gets absorbed.<br />Serve piping hot alongside raita as an accompaniment.<br />Tip: For<br />tenderizing soak chicken in buttermilk, cream or yogurt. </strong></span></div></blockquote></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-19110763689358100332007-08-31T19:04:00.000-07:002007-08-31T19:05:06.229-07:00HYDRABADI BIRYANI<p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;"></p><blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;"><span style="color: rgb(255, 102, 102);">Ingredients</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">2 <span style=""> </span><span style=""> </span>whole chickens, skinned<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 1\2 <span style=""> </span><span style=""> </span>kilograms rice, basmati<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">500 <span style=""> </span><span style=""> </span>grams yogurt<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>tablespoon red chili powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">- <span style=""> </span><span style=""> </span>As per taste salt<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1\2 <span style=""> </span><span style=""> </span>teaspoon turmeric<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">2 <span style=""> </span><span style=""> </span>teaspoon coriander powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>tablespoon garam masala<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>- lemons (large) juice<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">4 <span style=""> </span><span style=""> </span>medium onion skinned & thinly sliced<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">3 <span style=""> </span><span style=""> </span>tablespoon garlic (crushed)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">2 <span style=""> </span><span style=""> </span>teaspoon ginger (crushed)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">10 <span style=""> </span><span style=""> </span>- green chillies<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>cup coriander, fresh, chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1\2 <span style=""> </span><span style=""> </span>cup mint leaves<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1\2 <span style=""> </span><span style=""> </span>cup oil<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">6 <span style=""> </span><span style=""> </span>- green chillies, chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">2 <span style=""> </span><span style=""> </span>tablespoon coriander leaves, chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">- <span style=""> </span><span style=""> </span>some saffron,soaked in two tbsp water<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">- <span style=""> </span><span style=""> </span>drops kewra<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">- <span style=""> </span><span style=""> </span>few drops of yellow food color<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;"><span style="color: rgb(255, 102, 102);">Cooking Method</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">7. Serve with Raita and Baingan Ka Raita.<o:p></o:p></p></blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: courier new; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;"></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-68088817423843477672007-08-31T19:02:00.000-07:002007-09-01T18:46:14.020-07:00AALO KEEMA<p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; unicode-bidi: embed; TEXT-ALIGN: centerfont-family:georgia;" ><span style="font-size:130%;"></span></p><blockquote><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; unicode-bidi: embed; TEXT-ALIGN: centerfont-family:georgia;" ><span style="COLOR: rgb(255,102,102);font-size:130%;" >Ingredients</span><?xml:namespace prefix = o /><o:p></o:p></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">2 medium onions, finely chopped<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">1\4 cup oil<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">450 grams minced meat (keema)<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">1 1\2 teaspoons garlic, minced<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">1 1\2 teaspoons ginger, chopped<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">1 teaspoon chili powder<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">1 teaspoon coriander powder<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">1\4 teaspoon turmeric powder (haldi)<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">2 teaspoons salt<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">2 - tomatoes, chopped<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">2 tablespoons yogurt, beaten<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">300 grams potatoes (peeled and cubed).<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">1 teaspoon garam masala powder<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">2-3 - green chilies, thinly sliced<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">3 tablespoons coriander leaves, chopped<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="COLOR: rgb(255,102,102);font-size:130%;" >Cooking Method</span><o:p></o:p></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">1. Fry onions in a heavy based sauce pan over medium heat, stirring time to time.<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">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.<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">3. Add chili powder, coriander powder, turmeric, salt and 3 tablespoons water and stirring constantly, cook for 2 minutes.<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">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.<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">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.<o:p></o:p></span></p><div style="TEXT-ALIGN: center"><span style="font-size:130%;"></span></div><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;">6. Add garam masala, green chilies and coriander leaves. Mix well and serve hot with Chapati <o:p></o:p></span></p></blockquote><p class="MsoNormal" style="FONT-WEIGHT: bold; COLOR: rgb(51,204,255); DIRECTION: ltr; FONT-STYLE: italic; FONT-FAMILY: georgia; unicode-bidi: embed; TEXT-ALIGN: center"><span style="font-size:130%;"></span></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-44489038633952468332007-08-31T19:01:00.000-07:002007-08-31T19:02:32.754-07:00SHABDEG<p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;"></p><blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Ingredients</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">500.00 <span style=""> </span><span style=""> </span>grams boned lamb<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">2.00 <span style=""> </span><span style=""> </span>medium onion skinned and finely chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">2.00 <span style=""> </span><span style=""> </span>teaspoon garlic (crushed)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">2.00 <span style=""> </span><span style=""> </span>level teaspoon red chili powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">2.00 <span style=""> </span><span style=""> </span>teaspoon salt<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">1.50 <span style=""> </span><span style=""> </span>teaspoon coriander seeds, ground<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">1.00 <span style=""> </span><span style=""> </span>teaspoon black pepper<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">1.00 <span style=""> </span><span style=""> </span>teaspoon cumin seeds, zeera<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">1/2 <span style=""> </span><span style=""> </span>level teaspoon turmeric, ground<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">3.00 <span style=""> </span><span style=""> </span>whole black cardamoms (bari Iliachi)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">1.00 <span style=""> </span><span style=""> </span>inch piece cinnamon stick<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">3.00 <span style=""> </span><span style=""> </span>whole tomato, fine diced<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">1.00 <span style=""> </span><span style=""> </span>inch piece ginger (crushed)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">500.00 <span style=""> </span><span style=""> </span>grams turnips (shalgum)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">2.00 <span style=""> </span><span style=""> </span>teaspoon sugar<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">1.00 <span style=""> </span><span style=""> </span>cup water<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Cooking Method</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">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<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">4.Add the turnips and sugar. Mix well and cook for 3-4 minutes or until the oil separates from the gravy<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;">6. Serve with white boiled rice.<o:p></o:p></p></blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 153, 255); text-align: center;"></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-63137826299483050082007-08-31T19:00:00.002-07:002007-08-31T19:01:37.844-07:00QEEMA BHARAY KARAILAY<p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;"></p><blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Ingredients</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>kilogram bitter gourd, karaila<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">1\2 <span style=""> </span><span style=""> </span>kilogram minced beef or mutton<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">3 <span style=""> </span><span style=""> </span>medium onion, peeled and thinly sliced<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">4 <span style=""> </span><span style=""> </span>cloves garlic (crushed)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>inch piece ginger (crushed)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>tablespoons coriander leaves, fresh<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">3 <span style=""> </span><span style=""> </span>whole green chillies<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>tablespoon red chili powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>teaspoons salt<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">- <span style=""> </span><span style=""> </span>- oil for frying<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Cooking Method</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">2. Cook mince meat with one onion, one tomato,garlic, ginger, one tsp. red chilly powder and one tsp. salt.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">5. Put the fried bitter gourd in the gravy and cook for five minutes.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">6. Garnish it with tomato, onion, Green chilly coriander<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">leaves.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;">Serve with Roti <o:p></o:p></p></blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(153, 153, 255); text-align: center;"></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-55111460346477331962007-08-31T19:00:00.001-07:002007-08-31T19:00:40.670-07:00HAREESA<p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;"></p><blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;"><span style="color: rgb(255, 102, 102);">Ingredients</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>kg Meat (chicken , beef or mutton b<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">1/2 <span style=""> </span><span style=""> </span>kg Wheat<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">2 <span style=""> </span><span style=""> </span>cup tomato puree<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">20 <span style=""> </span><span style=""> </span>- green chillies<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>teaspoon garlic paste<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>teaspoon ginger paste<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>teaspoon red chili powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">1/2 <span style=""> </span><span style=""> </span>teaspoon black pepper<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">5 <span style=""> </span><span style=""> </span>cup Stock<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">1/2 <span style=""> </span><span style=""> </span>cup ghee or oil<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">2 <span style=""> </span><span style=""> </span>medium onion sliced<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;"><span style="color: rgb(255, 102, 102);">Cooking Method</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">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).<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">3. When the meat is tender then use a chopper to obtain haleem like consistency, however, the traditional method is the use of Ghotna.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">4. Then add tender wheat & stock and cook the mixture till it is thick.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">5. Heat oil/ghee in a pan and fry the onions till golden brown, pour it on the Hareesa as a decoration.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;">6. Serve it with lime, chopped green chilies, sliced ginger and garam masala Powder. This dish goes best with Nan <o:p></o:p></p></blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 102, 204); text-align: center;"></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-8456578945513092792007-08-31T18:59:00.001-07:002007-08-31T18:59:51.720-07:00BADAMI GOSHT<p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;"></p><blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;"><span style="color: rgb(255, 102, 102);">Ingredients</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1\4 <span style=""> </span><span style=""> </span>cup oil<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">2 <span style=""> </span><span style=""> </span>- cinnamon sticks<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">6 <span style=""> </span><span style=""> </span>- cloves<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>teaspoon cardamom seeds<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>large onions, finely chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 1\2 <span style=""> </span><span style=""> </span>teaspoon garlic paste<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 1\2 <span style=""> </span><span style=""> </span>teaspoon ginger paste<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>kilogram lean lamb,cubed<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 1\4 <span style=""> </span><span style=""> </span>cup plain yogurt<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>teaspoon saffron,soaked in two tbsp water<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 <span style=""> </span><span style=""> </span>teaspoon chili powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1\2 <span style=""> </span><span style=""> </span>cup ground almonds<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 1\2 <span style=""> </span><span style=""> </span>teaspoon salt<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1 1\2 <span style=""> </span><span style=""> </span>cup coconut milk<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">4 <span style=""> </span><span style=""> </span>- dried red chillis<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;"><span style="color: rgb(255, 102, 102);">Cooking Method</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">1. Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">2. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">3. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;">6. Transfer to a warmed dish and serve at once.<o:p></o:p></p></blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 51, 204); text-align: center;"></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-63176487525072204672007-08-31T18:58:00.001-07:002007-08-31T18:58:52.760-07:00NARGISI KOFTAY<blockquote><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Ingredients</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1\2 <span style=""> </span><span style=""> </span>kilogram minced beef or mutton<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>small onion, finely chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>tablespoons garlic paste<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>tablespoons ginger paste<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>tablespoons coriander leaves, chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>teaspoons chilli powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>teaspoons garam masala powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>teaspoons salt<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>tablespoon besan (gramflour)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">6 <span style=""> </span><span style=""> </span>small hard boiled eggs; shelled<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>medium onion, cut into small cubes<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>small tomatoes<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1\2 <span style=""> </span><span style=""> </span>cups oil<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>teaspoon curry powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1\2 <span style=""> </span><span style=""> </span>teaspoon correinder (dhaniya) powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Cooking Method</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">6. In a blender or food processor, puree the onion and tomatoes separately and keep aside.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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. <o:p></o:p></p> </blockquote>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-52766761137872865652007-08-31T18:57:00.000-07:002007-08-31T18:58:05.562-07:00DAHI QEEMA<p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"></p><blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Ingredients</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>kilogram minced beef or mutton<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">500 <span style=""> </span><span style=""> </span>grams yogurt<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>tablespoons ginger paste<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>tablespoon garlic paste<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>medium onion skinned and finely chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>medium tomato finely chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 1\2 <span style=""> </span><span style=""> </span>teaspoon chilli powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 1\2 <span style=""> </span><span style=""> </span>teaspoon garam masala powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">2 <span style=""> </span><span style=""> </span>teaspoon salt<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1\4 <span style=""> </span><span style=""> </span>cup oil<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1 <span style=""> </span><span style=""> </span>inch piece ginger, cut into matchstick<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">4 <span style=""> </span><span style=""> </span>- green chilies, thinly sliced<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1\4 <span style=""> </span><span style=""> </span>cup coriander leaves, chopped<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Cooking Method</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">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. <o:p></o:p></p></blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-72766226188527192772007-08-31T18:56:00.000-07:002007-08-31T18:57:13.886-07:00FAJITA PIZZA<p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"></p><blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style="color: rgb(255, 102, 102);">Ingredients</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 2 Chicken Breast Halves (boneless & skinless) (cut into thin strips)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 1 cup Colby Cheese (shredded)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 1 cup Monterey Jack Cheese (shredded)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 1 medium Green Bell Pepper (Capsicum) (sliced into ½" strips)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 1 medium Red Bell Pepper (sliced into ½" strips)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 1 medium Onion (cut into wedges)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 1 clove of Garlic (Lehsan) (minced)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 2 tbsp. Fresh Cilantro/Coriander Leaves (Hara Dhania) (cut into slivers)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 2 tsp. Fajita Seasoning<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># ¼ cup Salsa (for garnish)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># Sour Cream (desired amount for garnish)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># Olive Oil (Zaitoon Ka Tail) (to mist crust)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"># 1 tsp. Olive Oil (Zaitoon Ka Tail) (divided)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style="color: rgb(255, 102, 102);">Cooking Method</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style=""> </span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style=""> </span>1.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style=""> </span>Preheat oven to 450° F.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style=""> </span>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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style=""> </span>3. Cut the peppers and onions into 1/2 inch strips. Cut the chicken into thin strips.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style=""> </span>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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style=""> </span>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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style=""> </span>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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"><span style=""> </span>7. Remove from the oven, sprinkle with cilantro/coriander leaves, let stand 8-10 minutes. Serve with additional salsa and sour cream, if desired. <o:p></o:p></p></blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 255, 204); text-align: center;"></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-68982632626216853322007-08-31T18:55:00.000-07:002007-08-31T18:56:19.412-07:00EGG KABAB<p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"></p><blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"> </p><p class="MsoNormal" style="text-align: center; direction: ltr; unicode-bidi: embed;"><span style="font-family: Arial;"><span style="color: rgb(255, 102, 102); font-family: georgia; font-weight: bold; font-style: italic;">Ingredients</span><o:p></o:p></span></p> <p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;">*</p><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"> 4 Eggs (hard-boiled)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* 1 Egg (white only)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* 2 tsp. Gram Flour (Besan)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* 1 small Onion (finely chopped)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* 1 tbsp. Mint Leaves (Podina) (finely chopped)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* 1 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (finely chopped)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* 2 Green Chillies (Hari Mirch) (finely chopped)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* ¼ tsp. Red Chilli Powder (Pisi Lal Mirch)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* ½ tsp. Black Peppers Powder (Pisi Kaali Mirch)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* Salt (to taste)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>* Cooking Oil (for frying) <o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Cooking Method</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>1.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>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.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>2. Heat oil in a karai or frying pan. Add kababs and fry until they turn crisp and golden brown.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"><span style=""> </span>3. Garnish with onion rings and mint leaves and serve hot. <o:p></o:p></p></blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(204, 204, 255); text-align: center;"></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-245456594983928118.post-39639311300617106542007-08-31T18:54:00.001-07:002007-08-31T18:54:59.614-07:00FRENCH STYLE FRIED FISH<p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"></p><blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style="color: rgb(255, 102, 102);">Ingredients</span><o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 1/2 kg of Fish<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 2 tbsp. of Gram Flour (Besan)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 2 tbsp. of Corn Flour<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* Salt (to taste)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 1 tsp. of Red Chilli Powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 1/2 tsp. of Corriander Powder (Pisa Dhania)<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 1/2 tsp. of Ajwain Powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 1/2 tsp. of Garlic Powder<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 1/2 tsp. of Garam Masala<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 1 cup of Vegetable Oil<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><span style=""> </span>* 1/2 cup of Tap Water <o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(255, 102, 102); text-align: center;">Cooking Method<o:p></o:p></p><div style="text-align: center; color: rgb(255, 102, 102);"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">1) Mix all the ingredients above (except the fish) into a 1/2 cup of tap water. Stir until a paste is formed. Dip the fish slices (finger shaped size)into the paste. Leave the fish in this paste for 15 minutes.<o:p></o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"><o:p> </o:p></p><div style="text-align: center;"> </div><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;">2) Put the oil in a frying pan. When oil gets hot, add in fish pieces and fry. Fry until the fish turns golden brown. <o:p></o:p></p></blockquote><p class="MsoNormal" style="direction: ltr; unicode-bidi: embed; font-family: georgia; font-weight: bold; font-style: italic; color: rgb(51, 204, 255); text-align: center;"></p>Unknownnoreply@blogger.com0