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(01 Mar 2011)

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Recipes & Cookery

12 years 3 months ago #137 by Zehra
Ingredients:
1 cup water
2 -3 drops lemon colour
1/4 tsp green cardamom powder
a few strands saffron
250 gms cottage cheese (paneer)
2 tblsp refined flour (maida)
100 gms condensed milk (unsweetened)
1 cup sugar
Method :
Melt sugar in water and heat up to make a thin syrup.
Knead the paneer with flour and shape into oval shaped fingers, mix in them to the sugar syrup and boil for eight minutes.
Take off from heat up and mix in lemon color to the syrup.
Cool for a while and take off the chum-chums from the syrup.
Mix in saffron and cardamom powder to sugarless, creamy, condensed milk.
Spread this on each piece and serve.

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12 years 3 months ago #149 by Zehra
Ingredients:
1/2 kg/1 lb Mutton Kheema
2 lb potatoes
4 onions, chopped thinly
4 cloves
4 cinnamon sticks
4 cardamoms
8 garlic flakes
Small piece ginger
2 tsp poppy seeds
2 eggs
salt, turmeric, red chillie powder
4 tsp besan flour
Oil for deep frying
Few coriander leaves and curry leaves, finely chopped
Method:
Boil potatoes, peel the skin and mash the potatoes. Grind ginger and garlic to fine paste. Grind cloves, cinnamon, cardamoms and poppy seeds. Add this to mashed potato mixture then add coriander leaves and curry leaves and mix well.
Wash kheema. Add onions, salt, chillie powder and turmeric to kheema, mix well add some water and cook. When cooked grind this and add ginger-garlic paste and mashed potato mixture to it.
Take besan flour and add some water and beat eggs in that and mix well. Heat oil. Take Kheema mixture and make small balls.
Take each ball,flatten it a little and dip in the besan flour mixture and put them in oil and fry until golden brown. Deep fry all the fattened kheema balls.

Serve hot with sauce.

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12 years 3 months ago #150 by Zehra
Ingredients:
500 gms kheema without fat
2 tbsp chane ki dal, washed and soaked in water for ½ hour
10 flakes garlic
1” piece ginger
1 tsp garam masala
2 elaichi
2 pieces dalchini
3 lavang
1 tsp dhania jeera powder
1 egg
Pepper
Chilli powder
A handful of kothmir and pudina, chopped
The juice of ½ a lemon
Ghee or refined oil for shallow frying
1 onion minced
Salt to taste
Method:
To the washed and drained kheema, add the chana dal, sabut masala, 1 cup warm water salt to taste and then cook till dry. Remove from heat and add ginger, garlic, pepper, chilli powder, dhania and jeera powder. Grind to a fine paste and then form into a dough.
To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.
Beat the egg lightly. Divide the dough into lemon-sized balls. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns golden.Serve hot.

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12 years 3 months ago #151 by Zehra
Ingredients:
500 gms boneless mutton, cut into pieces
2 ½ tsp adrak-lasan paste
2 tsp dhania powder
Ghee to fry the mutton
Salt and chilli powder to taste
Method:
Apply adrak-lasan paste to the mutton and 1 cup warm water. Then pressure cook till the mutton becomes tender and dry.
Place the mutton pieces on the chopping board and pound to make shreds. Fry the shreds in ghee, sprinkling salt, chilli powder and dhania powder.
Serve .

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12 years 3 months ago #158 by Zehra
Ingredients: 1 kg kheema
250 gms onions, sliced fine and fried crisp
1 tsp papaya paste
1 tsp kabab chini
1 ½ tsp garam masala
2 tsp adrak-lasan paste
2 tsp khus-khus (powdered)
A handful of pudina and kothmir, chopped
Salt to taste
Method:
Wash and drain the kheema, then grind it on a still-putta or pass through a grinder.
Add all the ingredients and mix properly before setting aside, to marinate for 2 hours.
Divide the mixture into equal sized small balls and grill over charcoal with ghee or oil.
Serve hot.

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12 years 3 months ago #159 by Zehra
Ingredients:
1 kg leg of mutton, cut into ½” thick & 4 ½“ strips
1 tsp papaya paste
1 ½ tsp garam masala
1 ½ tsp adrak-lasan paste
1 ½ chilli powder
1 big onion (grind to a paste)
Salt to taste
Method:
Mix all the ingredients and add to the mutton strips.
Allow it to marinate for 5 hours.
Place over the tathi (wire mesh) and roast over charcoal.
Serve hot.

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