Ingredients:
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| Gola Kabab |
- 1 kg. finely grinded minced beef
- 1½ tsp. salt (according to taste)
- 1½ tbs. crushed chili
- 2 large onion-chopped
- ½ tbs. garam masala
- 2 tbs. lemon juice
- 1 tbs. ginger (Adrak) paste
- 1 tsp. garlic (Lehsan) paste
- ½ cup fresh coriander (Dhaniya) leaves
- ½ cup fresh mint (Podina) leaves
- ½ cup yogurt
- 2 tbs. raw crushed papaya
- 1 piece for smoke flavour
- 4-6 green chilies
For garnishing:
Method:
- Chop and fry 1 large onion till brown. Mix the brown onion with all other spices, grind them and then add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
- Keep the smoldering coal in the pot containing the mixture ant cover it for few minutes for the meat to absorb the smoke.
- Form into long kababs (like sausage) or balls and either fry in a little oil or cook in the oven.
- Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 3 to 4 persons
Enjoy Your Cooking!!! :)
Ingredients:
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| Fish Curry |
- 1 Kg. fish skinned and boned
- (I prefer Halibut)
- 1/3 cup oil
- 1 medium onion
- 2 tsp garlic (Lehsan) paste
- 6 tbs. yogurt
- ¼ tsp turmeric (Haldi) powder
- 1 heaped tsp. chili (Lal Mirch) powder
- ½ tsp. garam masala powder
- 6 green chilies
- 2 medium tomatoes
- 1 tsp. salt
- ½ lime
- 3 tsp fenugreek (Methi) leaves
- 3 tbs. fresh coriander (Dhaniya) leaves
Method:
- Slice the onion and fry it in oil until light brown. Add Garlic (Lehsan) paste, yogurt, Turmeric (Haldi), chili powder, garam masala, 3 coarsely chopped green chilies, finely chopped tomatoes, salt and Fenugreek Leaves (Methi)). Mix and cook covered on high heat until tomatoes are soft.
- Add big pieces of fish and reduce heat slightly. Cook covered for 10 minutes. Add chopped coriander (Dhaniya) leaves, 3 green chilies, squeeze in lime juice mix.
- Serve with boiled rice.
Serving: 3 to 4 persons
Enjoy Your Cooking!!! :)
Ingredients
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| Panjeeri |
- 6 tbs. Ata or Suji
- 2 tbs. ghee
- 2 tbs. coconut (Narial)-gated
- 2 tbs. Pistachio (Pistay)-grated
- 2 tbs. almond (Badam)-grated
- 100 grm. (Makhanay)
- 50 grm. (Gond)
- 1 tbs. (Char Maghaz)
- ½ tsp. dry dates (Chhuwaray)-chopped
- 2 tbs. dry fig (injeer)-chopped
- 2 tbs. cashew nuts (Kaju) crushed
- ¼ tsp. nutmeg (Jaiphal)
- 4 tbs. sugar
- 6 pcs. green cardamom (Chhoti Ilaichi)
- ½ tsp. dry ginger (Sounth)-grated
Method:
- Fry Ata/Suji, Makhanay, Gond in ghee till light brown.
- Add all other ingredients mix well and fry for few minutes.
Serving: 4 persons
Enjoy Your Cooking!!! :)
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| Chicken Tandoori |
Ingredients:
- 1 whole chicken
- 1 tsp. garlic (Lehsan)
- 1 tsp. ginger (Adrak)
- 1 pinch of orange food color or
- 1 tsp Kashmiri chili (Lal Mirch) powder
- 1 tsp chili (Lal Mirch) powder
- ½ tsp salt
- 3-4 tbs. lemon juice
- 2 tbs. oil
- 2 tbs. yogurt
Instructions:
- Mix together all the ingredients and coat the chicken with it.
- Leave to marinate for 3-4 hours.
- Bake in oven at 400F till done.
- Serve with Raita, salad and naan.
Serving: 2 to 3 persons
Ingredients:
- 1 cup whole Chana (white, black or green)
- 1 cup rice soaked for about 30 minutes
- 5 tbs. oil
- 1 medium sized onion sliced
- 1 tbs. ginger (Adrak) paste
- 1 tbs. garlic (Lehsan) paste
- 1 tsp. whole Cumin Seeds (Zeera)
- 6 black pepper (Kali Mirch).
- 6 cloves (Laung)
- 1 black cardamom (Bari Ilaichi)
- ½ inch piece of cinnamon (Dalchini)
- 1 tsp. salt (according to taste
Method:
- Add about 3 cups of water and boil till the Chana becomes tender but does not break apart. Drain and keep aside.
- In another pan, heat the oil and add the onions. Sauté till it starts to turn brown.
- Add the Ginger (Adrak), Garlic (Lehsan), Cumin Seeds (Zeera)), Black Peppercorn. (Kali Mirch), Clove (Laung), Ilaichi, cinnamon and salt along with ½ cup of water. Mix well and allow the water to dry. Add the Chana and presoaked rice.
- Add water so that it reaches about a 1½ cm above the level of the rice and Chana.
- Cover and cook till water dries and the rice and Chana tender.
- Reduce heat to the minimum, cook in their own steam (dum) for another 5 minutes and remove.
- Serve with garlic chutney or Achaar.
Serving: 4 to 5 persons
Ingredients:
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| Chicken Jalfrezi |
- 1 Kg. Boneless chicken meat
- 4 medium sized onions-chopped
- 4 tomatoes-chopped
- 2 onions cut into thick slices
- 2 tomatoes cut into broad slices
- 1 Capsicum (Shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish)
- 1 tsp. garlic (Lehsan) paste
- 1 tsp. ginger (Adrak) paste
- ¼ tsp. ground garam masala
- ¼ tsp. turmeric (Haldi) powder
- ½ tsp. Coriander (Dhaniya) powder
- 1 tsp. salt (according to taste)
- 3-4 tbs. oil
Method:
- Sauté the chopped onions in the oil till transparent. Add the Garlic (Lehsan), Ginger (Adrak), Turmeric (Haldi), Coriander Seeds (Dhaniya) and chopped tomatoes. Cover and simmer to allow the tomatoes to soften.
- Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt.
- Take a few tea spoons of oil from this chicken into a separate frying pan.
- Heat and add the sliced onion, Capsicum (Shimla Mirch), sliced tomatoes, and garam masala. Sauté this for a while till the vegetables soften lightly.
- To this frying pan add the cooked chicken. Mix and allow cooking for another 2-3 minutes.
- Serve with rice.
Serving: 4 persons
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| Kofta Biryani |
Ingredients:- ½ kg basmati rice
- 50-75 grm. Yogurt
- 1 tsp. salt (according to taste)
- 1 small onion
- 12-16 green cardamom (Chhoti Ilaichi)
- 1½ to 2 tbs. garlic (Lehsan) paste
- 16-20 cloves (Laung)
- 1/3 cup oil, preferably ghee
- 1-1 ½ tbs. Kewra
- ½ tsp. yellow food colour
- ½ tsp. sugar
- 1 pinch saffron (Zafran)
- ½ tbs. lemon juice
For meatballs:
- 250 GMS finely minced mutton or beef
- 1 tsp. ginger (Adrak) paste
- 1-2 green chilies coarsely chopped
- 1 medium onion coarsely chopped
- Handful fresh coriander (Dhaniya) leaves
- ½ tsp. ground garam masala
- 1 slice of bread soaked and squeezed to remove water
- 1 tsp. salt
Method:
To make the meatballs:
- Put the minced meat and all its spices to a grinder and grind well till all he ingredients are chopped well.
- Form into small meatballs and keep aside.
- In another pot heat the oil and sauté the onion till it starts to turn brown.
- Add all the spices along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the meatballs carefully to it. Cover and allow cooking for about 10 minutes on medium flame to cook the meatballs.
- Simultaneously soak the rice in water for half an hour.
- Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
- Transfer a little rice to a pot and on top of that add some of the meat balls combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
- Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
- Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
- When the rice is done, the biryani is ready.
- Serve with Achaar or Raita.
Serving: 2 -3 persons
