How to Make Banno Kebab

August 13, 2011 admin Leave a comment

350 gms chicken boneless pieces
1 tbsp ginger-garlic paste
2 tsp dalt
2 tbsp oil
1/2 tsp chopped garlic
1/2 tsp chopped ginger
1/2 tsp chopped green chillies
1 tsp besan
1/2 tsp yellow chilli powder
1/4 tsp turmeric powder
100 ml milk
2 1/2 tbsp hung curd
1/4 tsp elaichi powder
1/2 tsp kasoori methi
1 tsp lemon juice
salt to taste
egg coating
1 beaten egg
1 ½ tbsp chopped cashew nuts
1/2 tsp chopped coriander
2 tsp saffron dissolved in water
1 tbsp butter, melted
1½ tsp chat masala

Method :

Marinate chicken pieces with ginger- garlic paste and salt for 30 minutes. Keep aside.
In a pan take 2 tbsp oil and add chopped ginger, garlic and green chillies, cook for a minute and add 1 tbsp besan and cook till besan is cooked.
Now add yellow chilli powder, turmeric powder and cook.
Add 100 ml milk and mix.
Remove from fire and transfer it to a bowl.
To this add hung curd, javitri- elaichi powder, kasoori methi, lemon juice and salt.
Add marinated chicken pieces and mix well.
Skewer the chicken pieces closely and shape with hands. (4 skewer)
Cook in pre heated oven for 10 to 12 minutes. Remove from oven and increase the temperature of oven.
Beat egg with saffron; add chopped nuts& coriander and mix.
Coat this egg mixture on cooked chicken skewers, put the skewers once again in the oven for colouring and cook until egg is cooked.
Remove from oven and baste the chicken with butter and sprinkle chat masala.

Recipe and photo from

~http://www.recipesindian.com~

How to Make Gatte Ki Sabji

August 12, 2011 admin Leave a comment

Ingredients (Serves: 6-7)

200 gm: Besan
250 gm: Curd
2 tbsp: Ghee
1 tsp: Dhaniya
1 tsp: Red chilly powder
1 tsp: Salt
2 tsp: Oil
Haldi a pinch

Method

Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the curd through a strainer.
Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well.
Add the gatta pieces.
Heat oil in a kadahi.
Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
Finally put the tadka of red chilly powder.

Gatte Ki Sabji

Recipe and photo from

~http://www.surfindia.com~

How to Make Baingan Bhaja

August 11, 2011 admin Leave a comment

Ingredients:

• 1 big Brinjal or 2 small Brinjal
• 3 Red Chilies
• 3 Green Chilies
• 1 piece Ginger
• 2tsp Coriander Seeds
• 1tsp Turmeric Powder
• Oil for frying
• Few Lemon slices
• Salt to taste

Method:

•	Cut the brinjal into circular pieces and keep it aside.
•	Make paste of green chilies, red chilies, ginger, turmeric powder, and coriander seeds, in a grinder. Now add salt to the paste and mix it well.
•	Coat the paste on both sides of the brinjal pieces.
•	Heat the oil in a pan and shallow fry the coated brinjal pieces.
•	Place the fried brinjal pieces on absorbent paper to do away with extra oil and serve with lemon slices. Recipe and photo from ~http://www.indobase.com~

How to Make Moghlai Biryani

August 10, 2011 admin Leave a comment

Ingredients:

2 cups pulao rice
500 gm mutton
1 lime
? cup almonds or cashewnuts
a few spring mint
6 tbsp fat
¼ bunch coriander leaves
1 cup onions
1 inch piece ginger
3-4 green chillies (finely chopped)
3 flakes garlic
1 cup curds
½ cup milk
4 to 5 red chillies
a pinch turmeric
2-3 cardamom
2-3 cloves
1 inch stick cinnamon
2 bay leaf
a pinch sweet cumin
a little saffron
Wheat flour paste enough to seal pan

Method:

Wash, clean and cut the mutton into small pieces.
Peel and slice the onions, coriander leaves and mint.
Peel ginger and garlic. Grind ginger, red chillies, garlic and nuts into a fine paste. Heat fat. Fry onions till golden brown and crisp.
Remove. Add bay leaf, ground masala, and fry.
Add tepid water and cook with lid on till meat is tender and gravy is thick.
Boil rice till three-fourths cooked. Add salt.
Strain curds with a fine piece of muslin.
Add powdered cloves, cinnamon, cardamom, sweet cumin, turmeric, chopped green chillies, coriander leaves and mint.
Add lime juice and mix well. Add curds mixture to mutton. Stir well.
Dissolve saffron in some milk and sprinkle over half the rice.
In a strong pan put in layers of rice, mutton and fried onion.
Repeat till all ingredients are used up.
Pour remaining milk and fat over the rice.
Cover pan and seal edges with wheat flour paste.
Place in an oven 143ºC for one hour and serve very hot.

Recipe and photo from

~http://www.recipesindian.com~

How to Make Kashmiri Pulao

August 9, 2011 admin Leave a comment

Ingredients

500 gm: Basmati rice
2 cups: Milk
½ cup: Cream
1 cup: Fruits (chopped, mixed)
1 tsp: Sugar
2 tsp: Ghee
3-4: Cloves
1-2: Bay leaf
1 inch long piece: Cinnamon
3-4: Cardamom
½ tsp: Cumin seeds
Rose water
Salt to taste

Method

Gently wash rice and soak in water for about 10-15 minutes.
Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
Sprinkle few drops of rose water before serving.

Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

Kashmiri Pulao

Recipe and photo from

~http://www.surfindia.com~

How to Make Dhansak

August 8, 2011 admin Leave a comment

Ingredients :

50 gm lamb (cleaned & washed)
100gm toovar washed
75 gm masoor dal washed
30 gm ghee
150 gm chopped onion
2tbsp ginger garlic paste
100gm red pumpkin peeled & diced
100 gm brinjal peeled & diced
100 gm potatoes diced
50 gm sweet potatoes diced
30 gm fenugreek leaves chopped/spinach
30 gm coriander leaves chopped
200gm tomatoes chopped
8 pepper corn
2-3 green chilli chopped
1tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp dhania powder
1.5litres water
30 gm tamarind pulp

Dhansak masala (grind to paste) :
2 garlic
60 gm ginger
6 nos kashmiri dry chilli
1tsp cumin
1 tsp coriander
1stick cinnamon stick
2 cardamom
3 cloves

For garnishing :
1 brown onion slices
10 gm chopped coriander
2 slit green chilli

Method :

Heat 50 gm ghee in cooker, add chopped onions and saute.
Add ginger and garlic paste saute over slow heat for 2 minutes.
Add lamb and cook for 10 minute, then add both dals and vegetables dices.
Also add salt, turmeric, red chilli powder, green chilli, peppercorn and cook for 2-3 minutes.
Add around 1 1/2 litre of water and pressure-cook till one whistle.
Then simmer and again cook for 15 min or till lamb is done.
Open the cooker & remove lamb pieces keep aside.
Strain the vegetables & dal
In a separate pan heat 20gm ghee, and add dhansak paste and stir for 30 seconds.
Add strained dal, lamb pieces and tamarind pulp.
Cook for 5 min or correct consistency
Garnish with coriander leaves, slit green chilli and brown sliced onions.
Serve hot.

Recipe and photo from

~http://www.recipesindian.com~

How to Make Amer Mishti Achar

August 7, 2011 admin Leave a comment

Ingredients:

• 4 medium Raw Mangoes (Kairi) (peeled and diced)
• 1/2 inch piece Ginger (paste)
• Salt to taste
• 1 cup Sugar (powdered)
• 1 tbsp Red Chilli Powder
• 1 tsp Mustard Powder
• 1/2 cup Mustard Oil

Method:

•	In a large bowl, take the raw mangoes and add sugar and salt to it and leave it in the sun till the mangoes turn tender and the sugar is melted.
•	In a pan, heat mustard oil and add ginger paste, red chilli powder, mustard powder and the mango pieces with the sugar syrup and simmer in low heat till it achieves a thread like consistency.
•	Remove from heat and allow it to cool.
•	Store the pickle in an airtight container. Recipe from ~http://www.indobase.com~ Photo from ~indianrecipes.co.in~

How to Make Tawa Shami Kebab

August 6, 2011 admin Leave a comment

Ingredients :

250 gms lamb, minced
100 gms dal chana (soaked in water)
1½ tbsp oil
khada masala
1 bay leaf
1 stick cinnamon
5 Big cardamom
5-6 small cardamom
10-12 cloves
10-12 black peppercorn (roughly crushed)
5 red chilli, whole
15 garlic cloves
20 gms ginger sliced
20 gms brown onion
2 tsp saffron dissolved
¼ tsp elachi powder
kewara few drops
2 tsp chopped coriander
¼ egg (beaten)
15 gms khoya, grated
2 lemons wedge
oil to shallow fry
700 ml water

Method :

In a pan/cooker, heat 1½ tbsp oil and add khada masala, when it crackles add ginger, garlic, saute for a minute.
Add soaked dal, minced lamb, brown onion, black pepper, red chilli whole, water.
Bring to boil and simmer, keep it covered until the dal is mashed (add more water if required).
When completely dry, remove from fire.
Take bay leaf and a big cardamom. Minced the mixture and add saffron, elaichi powder, kewara, coriander, egg and khoya.
Mix nicely and make small patties.
Shallow fry these patties on tawa and serve with mint chutney & lemon wedge.

Recipe and photo from

~http://www.recipesindian.com~

How to Make Chocolate Burfi

August 5, 2011 admin Leave a comment

Ingredients

3 tsp Cocoa Powder
3/4 cup All Purpose Flour
6 tsp Ghee
3-1/2 cups Condensed Milk
3/4 cup Chopped Cashew nuts
4-1/2 cups Sugar
3/4 cup Water

Method

Heat a heavy bottomed skillet and add ghee in it.
Now fry maida in ghee.
Dissolve sugar in water taken in a pot to make a sugar syrup.
Dissolve the cocoa powder in condensed milk heated on low flame in a pan and keep it aside.
Mix all ingredients together except cashew nuts and cocoa powder and stir continuously.
When the mixture becomes thick, add cashew nuts and mix properly.
Pour 3/4 portion of it into a greased plate when froth appears in the mixture.
Now mix the dissolved cocoa powder with the rest of mixture .
Spread this as a top layer on the mixture spread on the greased plate.
Allow it to cool and cut into squares.
Chocolate Burfi is ready to be sered.