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(01 Mar 2011)

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Recipes & Cookery

9 years 1 week ago - 9 years 1 week ago #2242 by Zehra
Ingredients:

1 lb Shrimp shelled and deveined
1 cup Basmati Rice
1 Medium chopped Onion
1" Grated Ginger Piece
2 cloves Crushed Garlic
2 Green Chillies
2/3 cup Grated Coconut
2 tsp Garam Masala
1 tbsp Lime Juice
1 tbsp Cashewnuts and Raisins
2 Bay Leaves
1/4 cup Ghee or butter
1 tsp Salt or to taste

Method:
Soak the rice in water for 20 minutes. Make a fine paste of green chilies, garam masala, ginger, garlic, cashew nuts & coconut.
In a pan heat 3 tablespoons of butter or ghee and add half of the onions and fry until golden .Add the paste to the onions and stir for about 5 minutes.
Add the shrimps and 1/2 tsp salt. Mix well so that all the shrimps are coated with the cooked masala and cook on a low flame for 5 minutes Remove from heat and set aside.
In a separate pan heat 2 tablespoons of butter or ghee and fry the bay leaves and add the remaining onions and fry until the onions are golden .
Add the rice and stir fry for about 10 minutes. Add the peas, 1/2 tsp salt and 2 cup of water.
Put the lid on the pan and let it stay for 15 minutes or until the rice is almost done on a low flame.
Preheat the oven to 300°F. In a serving bowl mix the shrimps and rice together.Cover the bowl with the aluminium foil. Put it in the oven for about 10 - 15 minutes.
When done add the lime juice and garnish the shrimp biryani with fried cashewnuts and raisins.Serve hot.

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8 years 11 months ago - 8 years 11 months ago #2280 by Zehra
Ingredients:
500 grams Baigan/Egg plants
4 medium Pyaz /Onions
5 grams Adrak/Ginger
2 nos. Lahsan/Garlic cloves
12 grams Dhanya/ Coriander seeds
40 grams Til/Sesame seeds
70 grams MoongPhalli/Peanuts
5 grams Zeera/ Cumin seeds
3 grams Khaskhash/Poppy seeds
20 grams Naryal/Dessicated coconut
2 grams Methi/Fenugreek seeds
2 grams Haldi/ Turmeric powder
5 grams Lalmirch/ Red chilli powder
6 grams Gud/Jaggery
75 grams Imli/Tamarind
4 grams Curry leaves
As per taste Salt
120 ml Oil
Method:
Soak the tamarind in 1 cup of water. Mash and sieve to get tamarind water.Discard the residue and set aside. Wash the eggplants, make 2 inch slits along the length ensuring that the crown end is intact.
Roast the onions on a griddle till they soften and turn light golden brown. Dry roast together on medium heat the coriander seeds, sesame seeds, peanuts, cumin seeds, poppy seeds, dessicated coconut and the fenugreek seeds till they darken slighly and start emitting an aroma.Grind together the onions, roasted spices, ginger, garlic, salt, turmeric powder, red chilli powder and jaggery to a fine paste. Mix in the tamaind water. Keep aside some of this mixture and stuff the brinjals with the remaining mixture.
Heat oil, add the curry leaves and saute for a few minutes. Add the stuffed brinjals and fry for about 10 minutes. Add the reserved paste and mix gently. Add little water, cover and cook on medium heat, stirring occasionally but very gently. Cook till the brinjals are thoroughly cooked and oil leaves the sides of the pan.
Serve hot with rice or paratha.

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8 years 11 months ago #2281 by Zehra
Ingredients:
1/2 kg Mutton/Goshth
1/4 kg Green chillies/hari mirch
1/2 cup Yogurt/dahi
1/2 tsp Turmeric/haldi powder
2 tsp Coriander/dhanya powder
1/2 cup Ghee
1 kg Onions/pyaz
1 tsp Ginger /adrakpaste
1 tsp Garlic /lahsanpaste
3 cups Water
1 bunch Coriander leaves
4-5 tblsp Lemon juice
As per taste Salt
Method:
Grind half the green chillies and mix with curd, turmeric powder, salt and coriander powder. Slit remaining green chillies and fry in ghee or oil till they change colour. Remove chillies from oil and keep aside. Fry onions in the same oil till they are a light golden. Add mutton and stir fry till well browned, and the juices are released.Simmer till water evaporates. Add ginger, garlic and yogurt and 3 cups water.Cook together on low heat with a cover on the saucepan till mutton is tender. Add coriander and chillies and continue to simmer till it is well cooked and the ghee/oil comes to the surface. Add lime juice and mix well.
Serve hot with paratha.

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8 years 11 months ago #2355 by Zehra
Ingredients:
Colocassia (arvi) 250 gms.
Oil 3 tbsps.
Onion/pyaz (sliced) 1
Curry Leaves 8-10
Green Chillies 2-3
Ginger Garlic/adrak lahsan Paste 1 tbsp.
Turmeric Powder /haldi1/2 tsp.
Red Chilli Powder/mirch 1 tsp.
Tomatoes 3 medium
Salt to taste
Tamarind/imli Pulp 2 tbsps
Method:
Peel and slice onions, chop tomatoes, de-seed and chop green chillies.Soak tamarind in lukewarm water for 15 minutes and squeeze out the pulp. Boil Arvi in salted water till tender, peel, slice the bigger ones into two pieces if desired. Heat oil in a pan and sauté onions till golden brown. Add curry leaves, chopped chillies, ginger garlic paste and sauté for a few minutes.Add turmeric, red chilli powder and sauté for 3-4 minutes on a low heat. Add chopped tomatoes and cook till the tomatoes are completely mashed. Add the arvi and cook for 2 minutes pour one cup of water and salt, cook for2-3 minutes. Add tamarind pulp. Cover and simmer for 15 minutes.
Serve hot with paratha or rice.

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8 years 11 months ago #2356 by Zehra
Ingredients:
1 Chicken (boneless 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 (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 (Dhania Patta)
Method:
Beat the yogurt 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 . Add garam masala and salt.Mix all the dry fruits and garnish with coriander leaves.
Serve hot.

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8 years 11 months ago #2357 by Zehra
Ingredients:
250 gms Minced Mutton/kheema
2 meduim sized sliced Onion (Pyaz)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh yogurt (Dahi)
A big pinch of Saffron (Kesar) soaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Zeera)
6 cloves Garlic (Lahsun)

Method:
Grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
Heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate.Add masala paste and simmer for 3 minutes. Add kheema and simmer. Add beaten yogurt simmer for a few minutes ,add a cup of water.Cook till meat is tender and gravy is thick.Add garam masala, soaked saffron and cashewnuts.Cover it with a lid for few minutes.
Serve hot garnished with chopped coriander leaves.

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