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(01 Mar 2011)

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Recipes & Cookery

9 years 1 month ago #2177 by Zehra
Ingredients:
1/2 kg Mutton
250 gms Rice parboiled
31/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped coriander leaves (Dhania Patta)
1/2 tblsp Cumin Seed (zeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lahsan)
2 Cloves (Laung)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Darchini)
1/2 kg yogurt (Dahi)
125 gms Milk
3 cups Water

Method:
Wash and soak rice.Fry sliced onions to a golden brown color.
Soak saffron in water.Now grind ginger, red chillies, garlic and almonds and fry in butter.Add it to the mutton and salt and stir for 5 minutes.Now add water and cook on slow flame till meat is tender and about 1 cup of gravy is left.Boil rice with salt in another pan.Put yogurt into a piece of muslin cloth and let the water drain away.Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.Strain the saffron water and add lemon juice.Add all this to mutton.Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then a layer of rice again. Now pour milk and some butter and cover the vessel. Seal the edges of the pan with flour paste. Place the can on flame for one hour.
Serve hot with curry.

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9 years 3 weeks ago #2188 by Zehra
Ingredients:
1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaz) minced
1/4 kg Yogurt (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 " long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lauang)
10 Cardamoms(Ilaichi)
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lahsun)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Zeera)
1/4 tsp Turmeric (Haldi)

Method:
Grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
Heat 4 tblsp of ghee and fry 2 onions till brown/golden.
Add half the whole spices and then add chicken and mince meat and let it turn brown.Add ground spices and fry for a few minutes along with chicken and mince meat.Add 2 cups of hot water, cover and cook till chicken is tender.Beat the yogurt with saffron and add to the chicken.Cook uncovered for 10 minutes.Remove from flame and keep aside.
Now heat the remaining ghee and fry bay leaves and remaining whole spices. Add onions and fry till it turns brown. Add rice and fry till brown.Add 1 tsp of salt and enough water to cook rice.
Spread a layer of rice on a flat serving dish and then another layer of meat.Repeat with one more layer of each.Garnish with almonds.Serve hot.

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9 years 3 weeks ago #2189 by Zehra
Ingredients:
500 gms Lamb Mince meat (Kheema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lashun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaz)
2 tsp Carom Seeds / Thyme (Ajwan)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Zeera)
1 tblsp Dry Ginger (Saunt)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

Method:
Wash the kheema and put in a strainer and gently press to squeezeout all the water.Mix all the ingredients to the kheema and knead well.Keep aside for 1 hour.Heat a gas oven or an electric oven with the skewers.Take a big ball of mince meat / kheema mixture and hold a hot skewer carefully in the other hand. Press the mince meat on to a hot skewer.The mince meat / kheema will immediately stick to the hot skewer.Repeat with left over mince on all the other skewers. Place the skewers in the oven. Keep rotating the skewers occasionally.
When cooked, gently remove the kababs from the skewers with the help of a napkin. Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
Sprinkle chat masala and lemon juice on the kababs and serve hot.

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9 years 3 weeks ago #2190 by Zehra
Ingredients:
500 gms Chicken (cut into pieces)
1 cup Cornflour
1 tsp Garlic (Lahsun) juice
2 tblsp Yogurt (Dahi)
2 cups Clarified Butter (Ghee)
1 Cellophane Bag
1 tsp Ginger (Adrak) juice
1 tsp Black Pepper (Kali Mirch)
Method:
Wash and soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours. 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.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 salad.

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9 years 1 week ago #2240 by Zehra
Ingredients:
2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts
Method:
Pressure Cook the rice and spread on a plate. keep aside.Heat the non-stick skillet add fenugreek and dry fry (without oil) for a minute.
Grind it into a fine powder. Set aside.
To the tamarind juice add salt, turmeric powder, jaggery and ground powder of fenugreek .Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil. Pour into the tamarind juice mixture. Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.Add cooked tamarind gravy to the rice.Pour in 1 tsp. of oil, if needed. Mix well and serve hot.

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9 years 1 week ago #2241 by Zehra
Ingredients:
2 cups boiled Rice
1/3rd cup Lemon Juice
6Tbsp Oil
1/2tsp Black Mustard seeds
Few curry leaves
3-4 green chilies
Salt to taste
1/4th tsp. turmeric powder
1/4th cup peanuts
Method:
Heat oil in a pan and add mustard seeds, allow to splutter.Add turmeric powder and peanuts, fry till brown. Now add green chilies, curry leaves, salt and fry for 2 minutes.Take it off from the flame and add lemon juice and mix well.Now add this to the boiled rice and mix well.Lemon rice is ready to be served.

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