1 kg boneless fish
1 inch ginger
6 flakes garlic
1 onion
few mint leaves
1 slice bread soaked & squeezed dry
1 tsp cumin seeds
8 green chillies
small bunch coriander leaves
oil to fry
Salt To Taste
Monday, 14 October 2013
Sunday, 6 October 2013
Ingredients:
Nadru (lotus stem, kamal kakkri) - 1 no.large
Besan - 4 tsp
Maida - 4 tsp
Salt - as per taste
Cumin seeds - 1/2 tsp
Kasoori methi - 1/4 tsp
Red Chilli powder - 1 tsp
Pepper powder - 1/4 tsp
Oil for frying
Water - 1 cup
Sauce or chutney for serving.
Method:
Take a large Nadru stem ( Lotus stem, Kamal kakkri) and break it into 4-5 pieces.
Wash and peel the stems properly.
Once cleaned or peeled, slice the nadru evenly and thinly
The slices should not be thick, but these should be thin.
Take equal amounts of besan and maida.
Add salt, pepper powder, red chillies, cumin seeds and kasoori meethi.
Add water to make a thin batter.
Take nadru slices one by one and dip it the batter.
Fry in hot oil.
Fry till the color changes to golden.
Put the fried crispy chips on a tissue paper to soak the excess oil.
Serve the crispy chips with any kind of dip, sauce or chutney.
https://www.facebook.com/media/set/?set=oa.505479159539710&type=1
Nadru (lotus stem, kamal kakkri) - 1 no.large
Besan - 4 tsp
Maida - 4 tsp
Salt - as per taste
Cumin seeds - 1/2 tsp
Kasoori methi - 1/4 tsp
Red Chilli powder - 1 tsp
Pepper powder - 1/4 tsp
Oil for frying
Water - 1 cup
Sauce or chutney for serving.
Method:
Take a large Nadru stem ( Lotus stem, Kamal kakkri) and break it into 4-5 pieces.
Wash and peel the stems properly.
Once cleaned or peeled, slice the nadru evenly and thinly
The slices should not be thick, but these should be thin.
Take equal amounts of besan and maida.
Add salt, pepper powder, red chillies, cumin seeds and kasoori meethi.
Add water to make a thin batter.
Take nadru slices one by one and dip it the batter.
Fry in hot oil.
Fry till the color changes to golden.
Put the fried crispy chips on a tissue paper to soak the excess oil.
Serve the crispy chips with any kind of dip, sauce or chutney.
https://www.facebook.com/media/set/?set=oa.505479159539710&type=1
Sunday, 29 September 2013
INGREDIENTS:
- Chicken - 500 grams
- Green chillies - chopped 6-8
- Cornflour - 4 tablespoons
- Salt to taste
- Black peppercorns crushed - 1 teaspoon
- Egg - 1
- Soya sauce - 3 tablespoons
- Oil plus to deep fry 5 tablespoons
- Garlic - chopped 8-10 cloves
- Onions - 2 medium
- Green capsicums thick strips - 2 medium
- Green chilli sauce - 2 tablespoons
- Chicken stock - 2 cups
- Vinegar - 2 tablespoons
METHOD:
Tuesday, 24 September 2013
Sunday, 22 September 2013
Saturday, 14 September 2013
Friday, 9 August 2013
Ingredients:
Mutton - 1 1/2 kg
Oil - 5 to 6 tblsp
Garlic - 2 tsp, ground
Ginger - 2 tsp, ground
Fried Onion Paste - 5 to 6 tblesp
Basmati Rice - 6 cups
Bay leaves - 2
Pepper corns - 6-8
Cardomom - 4
Cinnamon - 2
Salt - 2 tsp or as per taste
Saffron - 1/2 tsp, soaked in 1/4 cup milk
Butter- 2 tblsp
Red food colour- 1 tsp
For the Marinade:
Thick Curd - 4 cups, beaten smooth
Tomato Puree - 1/2 cup
Green Chillies - 2 tblsp, chopped
Coriander Leaves - 2 tblsp, chopped
Salt - 3 tsp
Chilli Powder - 2 tsp
Garam Masala Powder - 1 tsp
Turmeric Powder - 1 tsp
Biryani masala- 2 tsp
Bay leaves - 2
Pepper corns - 6-8
Cardomom - 4
Cinnamon - 2
Method:
1. Mix the marinade ingredients to a smooth paste.
2. Rub it over the mutton and allow it to marinate for 8-10 hours.
3. Heat oil in a pan.
4. Fry the garlic, ginger and onions till light brown.
5. Fry for 2 minutes, stirring all the time.
6. Add the tomato puree.
7. Simmer on low heat till the oil starts to float on top.
8. Transfer the paste to a large pan.
9. Add the chicken with the marinade.
10. Cover pan and cook on low heat till the chicken is tender.
11. Wash rice and soak in water for 15 to 20 minutes.
12. Cook rice with salt in plenty of water till 3/4th done.
13. Drain out the water and allow the rice to cool.
14. Place 1/3rd of the rice in a deep pan.
15. Place half the mutton over the rice.
16. Cover with another layer of rice.
17. Place the remaining mutton over it and cover with the remaining rice.
18. Cover pan with a lid and seal the edges with flour paste.
19. Cook on low heat for 45 minutes.
20. Serve hot.
Mutton - 1 1/2 kgOil - 5 to 6 tblsp
Garlic - 2 tsp, ground
Ginger - 2 tsp, ground
Fried Onion Paste - 5 to 6 tblesp
Basmati Rice - 6 cups
Bay leaves - 2
Pepper corns - 6-8
Cardomom - 4
Cinnamon - 2
Salt - 2 tsp or as per taste
Saffron - 1/2 tsp, soaked in 1/4 cup milk
Butter- 2 tblsp
Red food colour- 1 tsp
For the Marinade:
Thick Curd - 4 cups, beaten smooth
Tomato Puree - 1/2 cup
Green Chillies - 2 tblsp, chopped
Coriander Leaves - 2 tblsp, chopped
Salt - 3 tsp
Chilli Powder - 2 tsp
Garam Masala Powder - 1 tsp
Turmeric Powder - 1 tsp
Biryani masala- 2 tsp
Bay leaves - 2
Pepper corns - 6-8
Cardomom - 4
Cinnamon - 2
Method:
1. Mix the marinade ingredients to a smooth paste.
2. Rub it over the mutton and allow it to marinate for 8-10 hours.
3. Heat oil in a pan.
4. Fry the garlic, ginger and onions till light brown.
5. Fry for 2 minutes, stirring all the time.
6. Add the tomato puree.
7. Simmer on low heat till the oil starts to float on top.
8. Transfer the paste to a large pan.
9. Add the chicken with the marinade.
10. Cover pan and cook on low heat till the chicken is tender.
11. Wash rice and soak in water for 15 to 20 minutes.
12. Cook rice with salt in plenty of water till 3/4th done.
13. Drain out the water and allow the rice to cool.
14. Place 1/3rd of the rice in a deep pan.
15. Place half the mutton over the rice.
16. Cover with another layer of rice.
17. Place the remaining mutton over it and cover with the remaining rice.
18. Cover pan with a lid and seal the edges with flour paste.
19. Cook on low heat for 45 minutes.
20. Serve hot.
Thursday, 8 August 2013
Tuesday, 6 August 2013
Sunday, 4 August 2013
• Very finely minced lamb mutton (800gms boneless and 200gms meat fat).
• Oil to deep fry
• Onions,sliced 2 medium
• Green cardamom powder 1 teaspoon
• Salt to taste
• Mutton stock 4 cups
• Yogurt 5 cups
• Cloves 6-8
• Black cardamoms 2
• Green cardamoms 6
• Fennel seed (saunf) powder 3 teaspoons
• Dry ginger powder (soonth) 3 teaspoons
• Garlic paste 1 1/2 tablespoons
• Pure ghee 4 tablespoons
• Dry mint leaves 1/4 teaspoon
Method:
Heat sufficient oil in a kadai and deep fry the onions till brown.
Cool and grind into a fine paste.
Keep the mutton pieces and fat on a wooden block and pound using a wooden mallet. Preferably you should use a stone base. Add mutton fat and continue to mince. Add green cardamom powder and salt and continue to mince again. Add ice cubes so that the meat does not get heated while mincing.
Add some water to ice cubes, dip your hands in it and moisten the mince with wet hands. This way you not only moisten the mince but also keep it cool. Again dip your hands in cold water and shape the mince into koftas either round shaped.
Cook the gushtabas for ten to fifteen minutes in the mutton stock.
In another pan mix yogurt with half a cup of water and blend well. Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain. Cook the strained mixture with cloves, green cardamoms, black cardamoms and salt to taste on high heat stirring continuously till the mixture changes its colour.
Make a paste of fennel powder and dry ginger powder and add to the yogurt mixture.
Add brown onion paste and garlic paste diluted in a little stock.
Add ghee and continue to cook.
Drain the gushtabas from the stock and add to the gravy.
Do not throw away the remaining stock. You can add it to the gravy or use it for some other dish.
Simmer for a while and then add crushed dried mint leaves.
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