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(01 Mar 2011)

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Recipes & Cookery

9 years 2 months ago - 9 years 2 months ago #2017 by Zehra
Ingredients:
500 gms Chicken (cut into pieces)
1 cup Cornflour
1 tsp Garlic (Lahsun) juice
2 tblsp Yogurt /Curd (Dahi)
2 cups Clarified Butter (Ghee)
1 Cellophane Bag
1 tsp Ginger (Adrak) juice
1 tsp Black Pepper (Kali Mirch)
Method:
Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours. Now put cornflour in the bag with little salt and black pepper.
Add pieces of chicken removed from garlic juice and ginger and vinegar.Shake the bag well with chicken, cornflour, salt and pepper in it.
Heat the ghee in a pan.Then gradually add pieces of chicken and fry them till golden brown on high flame.Continue frying till all the pieces are done. Serve hot with green salad.

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9 years 2 months ago #2018 by Zehra
Ingredients:
1 Chicken deboned and cut into pieces
3 Onion (Pyaz) chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lahsun) minced
1 cup Yogurt/Curd (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Hara Dhania )

Method:
Beat yogurt/curd and mix chicken pieces with turmeric and salt.
Set it aside for half an hour.Heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes.Add 2 cups of hot water and stir well.Cover and cook till chicken is tender and dry.Add garam masala and salt.Mix all the dry fruits and garnish with coriander leaves.
Serve hot.

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9 years 2 months ago #2019 by Zehra
Ingredients:
1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)

Method:
Wash and stem the berries in cold water.Force through a food mill to separate seeds from the puree.Alternately place a nylon sieve over a bowl and, using a pestle or outstretched fingers, push to extract the fruit puree, discard the seeds.Combine all the ingredients in a jug, stir well and refrigerate for few hours.
Stir and serve in glasses with crushed ice.

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9 years 2 months ago #2020 by Zehra
Ingredients:
1/2 kg almond (badam)
2 kg sugar
1 kg water
1 tsp saffron (kesar)
1 tsp green cardamom powder (hari elaichi)
1/2 tsp potassium meta bi sulphate

Method :
Soak badam in water for 8-10 hours.
Peel the outer covering.
Boil sugar, water, kesar and elaichi powder in it.
Boil it to one sugar syrup strand.
Let it cool, then add some syrup to badam and grind it to a fine paste.Add syrup and potassium meta bi sulphate to the above.
Fill it in a bottle.

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9 years 2 months ago #2053 by Zehra
Ingredients:
1/2 kg sugar
2 cups water
1/2 tsp yellow colour
125 gms gram flour/baisan
2 tbsp self-raising flour
1/4 tsp baking soda
Oil for frying

Method:
Prepare the syrup by boiling water, sugar and yellow colour.
Let it simmer for some time.
In a bowl, mix flour, gram flour, baking soda, yellow colour and water to make a thick paste.
Heat oil in a pan.
Place the batter in a cone made of polythene bag, and make circles of the batter in the frying pan.
When crisp, remove and dip in the sugar syrup.

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9 years 2 months ago #2054 by Zehra
Ingredients:
500 gms minced Mutton(kheema)
2 Eggs
1meduim sized chopped Onion (Pyaz)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (zeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

Method:
Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
Grind meat into a fine paste.
Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
Mix both the pastes well.
Now mix well beaten eggs and prepare a uniform dough.
Add finely chopped green chillies and onion to dough and mix well.
Shape the dough into small round flattened balls or kababs.
Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

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