Ingredients:
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| Pasanday |
- ½ Kg beef filets
- 1 tbs. Roasted Chana powder
- 2 tbs. poppy seeds (Khaskhash)
- 3 medium sized onions chopped
- 8 whole dried red chilies
- 2 tbs. peanuts
- 1 tsp. garam masala
- 250 grm. yogurt
- 3-4 tbs. oil
- 1 tsp. ginger (Adrak) paste
- ½ tsp. salt (according to taste)
- 1 tsp. cumin seeds (Zeera)
Method:
- Grind all the dry ingredients and mix with the yogurt.
- Apply this mixture to the meat and leave to marinate for at least 2 hours.
- Heat the oil in a pan. Fry the onion till brown.
- Add meat and leave to cook on low heat till tender. Add a little water, if necessary.
- Serve with chapati or naan.
Serving: 2 to 3 persons
Enjoy Your Cooking!!! :)
Ingredients:
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| Paaye |
- 6 pcs. Paya (goat or beef)
- 1½ tsp salt
- 1 tsp. turmeric (Haldi) powder
- 1 tsp. chili (Lal Mirch) powder
- 1 tsp. garlic (Lehsan) paste
- 1 tsp. ginger (Adrak) paste
- 2 tbs. corn flour (starch) or
- 100 grm. Yogurt
- ½ tsp garam masala powder
- 1 tbs. coriander (Dhaniya) powder
- Green Chilies
- 1 bunch fresh coriander (Dhaniya) leaves
- ginger (Adrak) (Julian)
- 1 Onion medium
- ½ cup oil
Method:
- Wash Paye, boil for 1 minute and Drain the water.
- Add Turmeric (Haldi), chili, Garlic (Lehsan) paste, Ginger (Adrak) paste, coriander powder and salt.
- Add 6-8 glasses of water and leave on a very low heat for 5-6 hours to tenderize. 8-10 hours in case of beef with 10-12 glasses of water.
- Add corn flour or yogurt, cook few minutes to thicken (stirring all the time to avoid lumps).
- Add garam masala. Fry onion in a little oil and add to it.
- Garnish with fresh Coriander Seeds (Dhaniya), green chili and Ginger (Adrak).
- Serve with naan.
Serving: 4 to 5 persons.
Enjoy Your Cooking!!! :)
Ingredients:
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| Qorma |
- 1 Kg mutton or chicken
- 4 black cardamom (Bari Ilaichi) seeds
- 18 green cardamom (Chhoti Ilaichi)
- 24 cloves (Laung)
- 24 whole black pepper (Kali Mirch)
- 8 tsp. coriander (Dhaniya) powder
- 250 grm. onion
- 1 to 1½ tsp. salt (according to taste)
- 1 ½ tbs. garlic (Lehsan) paste
- 1 tbs. ginger (Adrak) paste
- 250 grm. yogurt
- 1½ to 2 tsp. chili (Lal Mirch) powder
- 250 grm. ghee or oil.
- 1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder
- 1 tbs. of Kewra
- 1 tsp. sugar
Method:
- Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown.
- Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
- Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
- Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes.
- Serve hot with naan.
Serving: 6 to 8 persons.
Enjoy Your Cooking!!! :)
Ingredients:
 |
| Nihari |
- 1/2 Kg. beef -ask for Nihari meat (shank)
- 1½ tsp. salt
- ½ tsp red chili (Lal Mirch) powder
- ½ tsp. Kashmiri chili (Lal Mirch) powder
- ¼ tsp. turmeric (Haldi) powder
- 1 tbs. coriander (Dhaniya) powder
- 1½ cup oil
- 3 tbs. white flour (maida)
- 1 tsp ginger (Adrak) paste
- ½ tsp. garlic (Lehsan) paste
For garnishing:
- 1 to 1 ½ inch ginger (Adrak) (Julian)
- 2 tbs. chopped coriander (Dhaniya) leaves
- 3 to 4 chopped green chilies
- 2 Lemon (sliced)
Special Nihari spices:
- 2 tbs. Fennel (Saunf)
- ½ tsp black pepper (Kali Mirch)
- ½ tsp. cumin seeds (Zeera)
- 2 green cardamom (Chhoti Ilaichi) seeds
- 10 cloves (Laung)
- 2 black cardamom (Bari Ilaichi)
- 1 stick of cinnamon (Dalchini)
- 1 bay leaves (Tezpatta)
- ¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
- 2 tbs. coriander (Dhaniya) seeds
- 1 stick (Piplee)
- 1 aniseed flower (Badian)
Method:
- Put ½ cup oil in a pot. Add meat and fry it a little.
- Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
- Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
- Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
- Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
- When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
- Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
- Also garnish with fresh Ginger (Adrak) and green chilies.
Serving: 3 to 4 persons.
Enjoy Your Cooking!!! :)
 |
| Chicken Shashlik |
Ingredients:
- 1 Kg. boneless chicken
- 2 tsp Salt
- 1 tsp chili (Lal Mirch) powder
- 2 Green Bell peppers
- 3 Medium Onions
- 6 Small green chilies
- ½ Kg canned whole/diced tomatoes
- ½ Cup Ketchup
- 3 tbs. Soy Sauce
- 3 tbs. Oil
Method:
- Cut the chicken into cubes and fry it in oil on low-medium heat until the chicken is white. (15 minutes)
- Dice the tomatoes if you're using whole ones. Add this to the chicken. De-seed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well.
- Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft.
- Or put chunks of onion, bell pepper and chicken cubes into skewers and fry in pan with other ingredients.
- Serve with plain boiled rice or fried vegetable rice.
Serving: 3 to 4 persons
Enjoy Your Cooking!!! :)
Ingredients:
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| Seekh Kabab |
- ½ kg. finely grinded minced beef
- ½ tsp. salt (according to taste)
- 1 tsp. chili (Lal Mirch) powder
- 1 small onion-chopped
- ½ tsp. garam masala
- 1 small onion-chopped and fried
- 1 egg
- 1 tbs. lemon juice
- ½ tsp. ginger (Adrak) paste
For Garnishing:
Method:
- Mix all spices/ingredients together and add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
- Form into long kababs (like sausage) and either fry in a little oil or barbeque.
- Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 2 to 3 persons
Enjoy Your Cooking!!! :)
 |
| Matar Pulao |
Ingredients:
- 1 cup rice pre soaked
- 1 black cardamom (Bari Ilaichi)
- 6-8 cloves (Laung)
- 6-8 whole black pepper (Kali Mirch)
- 1 tsp. cumin seeds (Zeera)
- 1 med. size stick of cinnamon (Dalchini)
- 2 tsp garlic (Lehsan) paste
- 1 tsp ginger (Adrak) paste
- 1 tsp. salt according to taste
- 3-4 tbs. oil
- 1 cup of peas
Method:
- Add all spices and mix. Add the peas along with half a cup of water. Cover and cook on medium heat till semi-soft. (If using frozen, don’t cook)
- Add the soaked rice to the pot.
- Add water rising to one and a half cm. above the surface of the rice.
- Cover and cook till rice is soft and water dries and then lower the heat to the minimum. Remove after about five minutes.
- Serve with Raita or Achaar.
Serving: 2 persons
Enjoy Your Cooking!!! :)
