(01 Mar 2011)

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Recipes & Cookery

9 years 9 months ago #2465 by Zehra
1/3rd cup halves Peanuts (Moong Phali)
1/3rd cup halves Cashew (Kaju)
1/4th cup whole Almond (Badam)
1/4 cup blanched Pistachio (Pista)
1/4th cup Pumpkin seeds
1/4th cup Pine Nuts
2-3 sliced crosswise into thin rounds hot Green chilli (Hari Mirch)
1 tblsp Fennel seeds (Saunf)
15 Curry Leaves (Kari Patta)
3 tblsp fresh Coriander Leaves (Dhania Patta)
2/3 rd cup thick pounded Flat Rice (Poha)
1/4th cup Raisins (Kishmish)
1/4th cup Currants (Kishmish)
1/4th cup chopped Dates (Khajoor)
1/2 tsp Salt (Namak)
2 tblsp Maple or Date Sugar
1/3 cup Moong Dal
1cup deep fried Sev Noodles
Vegetable Oil or Ghee for deep-frying

Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat. Place the peanuts in a wire-mesh sieve and lower it into the oil. Fry until golden brown, lift out the sieve, and transfer the nuts to paper towels to drain.In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels. Pat the nuts dry with more paper towels, bolt off any excess oil. Transfer all the nuts to a bowl.
Raise the heat of the oil and place the green chilies in the sieve and lower it into the oil and fry until crisp. Lift out the sieve and transfer the chilies to the paper towels to drain. Add the fennel seeds, curry leaves and fresh coriander to the sieve and fry in the same way until the leaves are dark green and crisp. Drain on paper towels.
Now add half of flat rice to the sieve, lower it into the oil and fry for 1 minute or until the frothing oil subsides and poha floats. It should turn golden yellow. Fry the remaining flat rice dry on paper towel, blot all the excess oil. Add the flat rice to the nuts bowl and toss to mix.Combine the raisins, currants and dates in a bowl and add the salt , sugar & spices in another bowl.Sprinkle 1/2 of the spice mixture into the dried fruit and the remaining into the nuts, toss well.
Finally, combine all the ingredients and toss to mix.Cool to room temperature and store in an air tight container.
Remains fresh upto 2 months.

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9 years 9 months ago #2466 by Zehra
Ingredients :
For the dough :
Flour - 500gm
Salt - 1/2tsp
Ginger juice - 1tsp
Garlic juice - 1tsp
Ghee - 3tbs Milk - 1cup
For the Mince meat :
Minced meat - 500gm
Ginger-garlic paste - 1tbs
Minced onion - 2nos (large)
Ghee - 2tbs
Coriander leaves - a handful Chopped
Mint leaves - 1tsp
Groundnut oil - for frying
To be ground :
Green chillies - 6nos
Peppercorns - 5
Coriander seeds - 1tbs
Cumin seeds - 1/2tsp
Cinnamon - a small piece
Green cardamom - 4nos
Method :
Grind all the ingredients to be ground to a fine paste and keep aside. Boil the mince meat (kheema) with ginger-garlic paste and salt till done.
Heat ghee in a pan and fry onion. Add ground masala and sauté well for 3-4minutes. Add the mince and fry till dry. Mix in the coriander and mint leaves. Keep aside.
Sieve the flour and salt together. Rub in the ghee till the mixture resembles breadcrumbs. Make a bay in the centre and put in the milk, ginger, garlic juice. Mix well and knead to a soft, but not sticky dough.

Divide the dough into 6-8 portions. Roll each portion into a thin chapati. Place a heaped tablespoon of the mince meat filling at the centre. Cover with another chapati. Seal the edges by pressing down. Cut into triangles and deep fry in hot oil.
Serve hot with mint chutney.

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9 years 9 months ago #2500 by Zehra
Ingredients :
Minced mutton (kheema) - 500gms
Cubed liver/ kaleji - 200gms
Chopped tomatoes/tamatar - 450gms
Ginger-garlic paste /adrak lahsan- 1tsp
Red chilly powder/lal mirch - to taste
Turmeric powder - 1/4tsp
Finely chopped onions/pyaz - 50gms
Garam masala - 2gm
Cardamom/elaichi - 2nos
Cloves/launga - 2nos
Cinnamon /darchini - 1"piece
Cumin/zeera - 1/4tsp
Oil/tel - 10ml
Yogurt/dahi - 50ml
Salt/namak - to taste
Chopped coriander - 1sprig
Method :
Wash minced meat and liver. Marinate it with yogurt/curd, half of ginger- garlic paste, red chilly powder & salt for half an hour.

Heat oil in a pan and add cardamom, cloves, cinnamon and cumin. Add chopped onions and sauté well. Stir in by adding remaining ginger-garlic paste, turmeric and chilli powder.

Add Minced meat and cook for a few minutes. Add chopped tomatoes and fry by stirring occasionally. Add liver pieces and sauté well. Once the oil starts to leave the mixture, add garam masala and salt. Mix well and remove from fire. Sprinkle chopped coriander.Serve hot with roti.

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9 years 7 months ago #2727 by Zehra
1 Medium Cauliflower-cut into florets
For the batter :
1/2 cup Cornflour
1/4 cup Maida
2 tsps of ginger garlic paste
1tsp - Red chilly powder
Salt-to taste
Oil- to deep fry
For the manchurian:
1 tbsp - Oil
1 tbsp of garlic sliced thin
1 Capsicum - cut into ½ inch squares
1 Big Onion - cut into small pieces
1.5 tbsp - Soya sauce
3 tbsp - Tomato sauce
1 tsp red chilly powder
Salt - to taste
Spring onions - A few.
Cornflour - 1 tbsp mixed with 3 tbsp water
Boil water and add cauliflower florets, salt and turmeric powder. Cook only till half boiled, drain water and keep aside.Mix all the above ingredients with water to form a thick batter. Marinate the boiled cauliflower florets in the batter, mix well and leave it marinated for 15 - 30 mins.
Then deep fry them till golden or until crispy. Heat oil and add sliced garlic, saute for 2 mins then add onion, capsicum and saute them for 3 mins.Let the onions and capsicum retain crispiness and do not let them turn brown.
Then add spring onions and saute well.
Now add the red chilly powder and salt Keep on high flame and add soya sauce, mix continuously for few seconds.Simmer and add tomato sauce, mix well. Then add cornflour water mixture, mix well and continue to cook till it becomes thick.
Now add toasted/grilled gobi florets. Mix well again for 3-4 minutes for the flavours to get blended well with the gobi florets. The gobi florets should be a little crisp and not soggy at this stage.
Garnish with spring onions and Serve hot!

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9 years 7 months ago #2728 by Zehra
2 cups Malai (thick top cream of milk)
2 Onions/pyaz(finely cut into pieces)
1 Tomato (finely cut into pieces)
10 flakes Garlic/lahsan
1" piece Ginger/adrak (peeled)
5 green Chilies/hari mirch
1 tbsp Coriander leaves/hara dhanya (finely cut into pieces)
1/4 tsp Turmeric /haldi powder
10-12 Cashew nuts /kaju(broken into pieces)
3 tsp Ghee
Make a paste of ginger and garlic.Cut the cashew nuts .
Heat ghee in a pan, fry cashew nuts, take it out and keep aside.
Add onions to the hot ghee and fry it for 2 minutes.
Now add the paste of ginger and garlic, green chilies, turmeric powder and salt. Add tomatoes and fry till oil separates from gravy.
Now add cream, stir and cook on low flame for two minutes.
To garnish, apply coriander leaves and fried cashew nuts.
Malai Korma is ready to serve.

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9 years 6 months ago - 9 years 6 months ago #2899 by Zehra
2 (1.5kg) Leg of lamb
For the marinade:
2 tsp Chilli powder
2tbs Salt
2tbs Raw papaya paste
20gm Ginger paste
10gm Garlic paste
60ml Vinegar
For the filling:
150gm Minced chicken breast
50gm Grated cheese
75 ml Cream
12 Sliced pistachios
1 Chopped red bell pepper
1 Chopped green chilli
1/2tsp Coarsely ground black pepper
Salt to taste
1/2tsp Chopped mint leaves

The braising :
11/2tsp Red chilli powder
Oil to baste
3 Crushed green cardamom
3 Crushed cloves
1 Crushed black cardamom
1"piece Crushed cinnamon
1 Crushed star anise
6 Rose petals

For the cashew nut paste
15gm Cashew nuts
15gm Poppy seeds
15gm Chironji seeds
10gm Coriander seeds

For the gravy :

75gms Ghee
3 Green cardamoms
1 Black cardamom
1 Clove
1"pieces Cinnamon
1 Bay leaf
15gm Ginger paste
10gm Garlic paste
1/2 tsp Red chilli powder
1/2cup Yogurt
125gms Fried onions
1litre Clear lamb stock
Salt to taste
1tbs Chopped mint leaves
1tbs Chopped coriander leaves
1/4tsp Powdered pathar ka phool
1/4tsp Powdered rose petal
few strands Crushed Saffron

Clean and remove the blade bone of the lamb leg (raan) and then, using a sharp knife, loosen the meat around the thighbone (without exposing the bone) and then make deep slits along the length. Wash and pat dry.

Rub the lamb leg, inside and out, with chilli powder. Repeat the process with salt followed by raw papaya paste, garlic paste, ginger paste and finally with vinegar. Rub the ingredients one by one separately. Marinate for 11/2 hours.

Grind chicken mince with cheese followed by cream added intermittently until a thick paste is obtained. Replace it to a bowl and add the other ingredients for filling, mix well and divide it into 2 halves.

Open the slits of the lamb leg and stuff a portion of the filling in each leg. Bind each stuffed leg with a needle and string to retain the shape whilst cooking. Pour butter over the stuffed legs and prick with a needle.

Rub the lamb legs with red chilli powder and repeat the process with oil. Place the legs in a roasting tray, add the remaining ingredients for braising and enough water to cover the legs. Braise in a pre- heated oven (275�F) for 2 hours. Remove, discard the liquor and rub again with oil and keep aside.

Roast the ingredients for cashew nut paste separately on a medium hot pan. Grind it to a smooth paste by adding required water and keep aside.


Heat ghee in a large pan and season with green and black cardamom, clove, cinnamon and bay leaf. Stir over medium heat until the green cardamom changes colour. Add ginger and garlic paste and saut� well until the moisture evaporates. Lower the heat and add the cashew nut paste kept aside and fry until oil separates. Then add chilli powder and stir for a few seconds.
Remove the pan from heat and stir in the yogurt. Return the pan to heat, add fried onions and stir until ghee separates. Add the marinated lamb legs and fry the meat well. Add lamb stock and bring to a boil. Lower the heat and simmer till done.
Remove the leg from the gravy and pass the gravy through a fine mesh sieve into a separate saucepan. Return the gravy to heat, add the legs, salt, mint and coriander leaves. Bring it to a boil and add pathar phool powder and rose petal powder. Stir well. Add saffron, stir and simmer till the gravy is of ketchup consistency. Remove and adjust the seasoning.
Arrange the legs on a serving plate, pour on the gravy and servehot.

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