INGREDIENTS:
4 TBSP GRAM FLOUR
1½ CUP YOGURT (BEATEN)
1/2 TSP CHILLIE POWDER
1/2 TSP TURMERIC
1 TOMATO (CHOPPED)
3 GREEN CHILLIES (CHOPPED)
4-5 TBSP OIL
1 TSP CUMIN SEEDS
4-6 CURRY LEAVES
3 GARLIC CLOVES (THINLY SLICED)
1 TSP GINGER/GARLIC PASTE
1 CUP WATER
1 TSP FENUGREEK SEEDS
SALT TO TASTE
CORIANDER LEAVES
METHOD:
IN A BOWL MIX TOGETHER THE PLAIN YOGURT,GRAM FLOUR,CHILLIE POWDER,TURMERIC AND SALT AND SET ASIDE.IN A DEEP PAN HEAT THE OIL THEN ADD GINGER/GARLIC PASTE,CURRY LEAVES,FENUGREEK SEEDS,
SLICED GARLIC,CUMIN SEEDS AND FRY UNTIL GOLDEN BROWN.NOW ADD THE MIXTURE OF YOGURT SLOWLY AND STIR FOR FIVE MINUTES AND ADD THE TOMATO AND WATER.BOIL THE INGREDIENTS FOR 15-20 MINUTES.
SERVE HOT WITH CORIANDER LEAVES.
Sunday, November 30, 2008
SPICY VEGETABLE SOUP
INGREDIENTS:
1/2 RED ONIONS (CHOPPED)
1 CUP POTATO (CHOPPED INTO CUBES)
6 CUPS TURNIP (CHOPPED INTO CUBES)
6 CUPS PEAS
3 TBSP BUTTER OR MARGARINE
1 TSP CORIANDER SEEDS
1/2 TSP GROUND GINGER
1/4 TSP GROUND CINNAMON
1 TBSP CHOPPED SPRING ONIONS
4 CUPS RICH VEGETABLE STOCK
2 TBSP SLICED ALMONDS
1 GREEN CHILLI (SEEDED AND CHOPPED)
2 TSP SUGAR
1/2 CUP COCONUT CREAM (OR COCONUT POWDER)
FRESH CORIANDER LEAVES (CHOPPED)
SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
METHOD:
MELT THE BUTTER OR MARGARINE IN A LARGE SAUCEPAN.ADD AND FRY THE ONION FOR FIVE MINUTES OR TILL GOLDEN BROWN.ADD THE DICED VEGETABLES AND FRY FOR ANOTHER FIVE MINUTES.ADD CORIANDER
SEEDS,GINGER,CINNAMON,SPRING ONIONS,SALT AND PEPPER.FRY OVER LOW HEAT FOR ABOUT 10 MINUTES,STIRRING FREQUENTLY.THEN ADD THE VEGETABLE STOCK,SLICED ALMONDS,CHOPPED CHILLIE AND SUGAR
AND STIR WELL TO MIX,THEN COVER AND SIMMER GENTLY FOR 15 MINUTES OR UNTIL THE VEGETABLES ARE TENDER.FINALLY ADD THE COCONUT CREAM TO THE SOUP AND MIX.SPRINKLE WITH CHOPPED CORIANDER LEAVES AND SERVE HOT.
1/2 RED ONIONS (CHOPPED)
1 CUP POTATO (CHOPPED INTO CUBES)
6 CUPS TURNIP (CHOPPED INTO CUBES)
6 CUPS PEAS
3 TBSP BUTTER OR MARGARINE
1 TSP CORIANDER SEEDS
1/2 TSP GROUND GINGER
1/4 TSP GROUND CINNAMON
1 TBSP CHOPPED SPRING ONIONS
4 CUPS RICH VEGETABLE STOCK
2 TBSP SLICED ALMONDS
1 GREEN CHILLI (SEEDED AND CHOPPED)
2 TSP SUGAR
1/2 CUP COCONUT CREAM (OR COCONUT POWDER)
FRESH CORIANDER LEAVES (CHOPPED)
SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
METHOD:
MELT THE BUTTER OR MARGARINE IN A LARGE SAUCEPAN.ADD AND FRY THE ONION FOR FIVE MINUTES OR TILL GOLDEN BROWN.ADD THE DICED VEGETABLES AND FRY FOR ANOTHER FIVE MINUTES.ADD CORIANDER
SEEDS,GINGER,CINNAMON,SPRING ONIONS,SALT AND PEPPER.FRY OVER LOW HEAT FOR ABOUT 10 MINUTES,STIRRING FREQUENTLY.THEN ADD THE VEGETABLE STOCK,SLICED ALMONDS,CHOPPED CHILLIE AND SUGAR
AND STIR WELL TO MIX,THEN COVER AND SIMMER GENTLY FOR 15 MINUTES OR UNTIL THE VEGETABLES ARE TENDER.FINALLY ADD THE COCONUT CREAM TO THE SOUP AND MIX.SPRINKLE WITH CHOPPED CORIANDER LEAVES AND SERVE HOT.
CORN AND POTATO SOUP
INGREDIENTS:
3 TBSP BUTTER OR MARGARINE
1 ONION (CHOPPED)
3 GARLIC CLOVES (CRUSHED)
2 CUPS POTATO (CUT INTO CUBES)
2 TOMATOES (CHOPPED)
1 CUP CORN (CANNED OR FRESH)
1 TSP PAPRIKA
4 CUPS VEGETABLE STOCK OR CHICKEN STOCK
1 GREEN CHILLIE (CHOPPED)
2 TSP FRESHLY GROUND BLACK PEPPER
FRESH MINT LEAVES (CHOPPED)
SALT TO TASTE
METHOD:
IN A DEEP PAN MELT BUTTER ON A MODERATE FLAME,ADD THE ONION AND GARLIC AND FRY UNTIL GOLDEN
BROWN.ADD POTATOES,TOMATOES AND CORN AND COOK FOR TEN MINUTES.NOW ADD THE CHICKEN STOCK,
PAPRIKA,GREEN CHILLIE,BLACK PEPPER AND SALT.COVER AND COOK UNTIL POTATO IS TENDER.BEFORE
SERVING ADD THE MINT LEAVES AND SERVE HOT.
3 TBSP BUTTER OR MARGARINE
1 ONION (CHOPPED)
3 GARLIC CLOVES (CRUSHED)
2 CUPS POTATO (CUT INTO CUBES)
2 TOMATOES (CHOPPED)
1 CUP CORN (CANNED OR FRESH)
1 TSP PAPRIKA
4 CUPS VEGETABLE STOCK OR CHICKEN STOCK
1 GREEN CHILLIE (CHOPPED)
2 TSP FRESHLY GROUND BLACK PEPPER
FRESH MINT LEAVES (CHOPPED)
SALT TO TASTE
METHOD:
IN A DEEP PAN MELT BUTTER ON A MODERATE FLAME,ADD THE ONION AND GARLIC AND FRY UNTIL GOLDEN
BROWN.ADD POTATOES,TOMATOES AND CORN AND COOK FOR TEN MINUTES.NOW ADD THE CHICKEN STOCK,
PAPRIKA,GREEN CHILLIE,BLACK PEPPER AND SALT.COVER AND COOK UNTIL POTATO IS TENDER.BEFORE
SERVING ADD THE MINT LEAVES AND SERVE HOT.
WINTER SPECIAL: CHICKEN COCONUT SOUP
INGREDIENTS:
2 CUPS CHICKEN BONELESS (CUT INTO CUBES)
1 CUP CANNED BUTTON MUSHROOMS (CUT INTO HALVES)
3 CUPS COCONUT MILK
3 CUPS CHICKEN STOCK
1/2 CUP SWEET CORN (CANNED)
1 MEDIUM TOMATO (CHOPPED)
8 PEPPER-CORNS (CRUSHED)
4 TBSP LEMON JUICE
3 TBSP SOYA SAUCE
4 SPRING ONIONS (FINELY CHOPPED)
2 GREEN CHILLIES (CHOPPED)
1/2 CUP CORIANDER LEAVES (FINELY CHOPPED)
SALT TO TASTE
METHOD:
IN A DEEP PAN ADD CHICKEN STOCK,COCONUT MILK AND BRING TO A BOIL.ADD THE CORIANDER LEAVES,
PEPPER-CORNS AND SPRING ONIONS.COOK ON A LOW FLAME FOR TEN MINUTES.STIR AND ADD THE CHICKEN
CUBES,MUSHROOMS AND CORNS.COOK FOR ANOTHER 15 MINUTES OR UNTIL THE CHICKEN IS TENDER.ADD THE
SOYA SAUCE,LEMON JUICE AND STIR GENTLY.GARNISH WITH GREEN CHILLIES AND SERVE.
2 CUPS CHICKEN BONELESS (CUT INTO CUBES)
1 CUP CANNED BUTTON MUSHROOMS (CUT INTO HALVES)
3 CUPS COCONUT MILK
3 CUPS CHICKEN STOCK
1/2 CUP SWEET CORN (CANNED)
1 MEDIUM TOMATO (CHOPPED)
8 PEPPER-CORNS (CRUSHED)
4 TBSP LEMON JUICE
3 TBSP SOYA SAUCE
4 SPRING ONIONS (FINELY CHOPPED)
2 GREEN CHILLIES (CHOPPED)
1/2 CUP CORIANDER LEAVES (FINELY CHOPPED)
SALT TO TASTE
METHOD:
IN A DEEP PAN ADD CHICKEN STOCK,COCONUT MILK AND BRING TO A BOIL.ADD THE CORIANDER LEAVES,
PEPPER-CORNS AND SPRING ONIONS.COOK ON A LOW FLAME FOR TEN MINUTES.STIR AND ADD THE CHICKEN
CUBES,MUSHROOMS AND CORNS.COOK FOR ANOTHER 15 MINUTES OR UNTIL THE CHICKEN IS TENDER.ADD THE
SOYA SAUCE,LEMON JUICE AND STIR GENTLY.GARNISH WITH GREEN CHILLIES AND SERVE.
Friday, November 21, 2008
SINDHI BIRYANI
Ingredients:
Rice 5 to 6 cups.
Chicken/beef or lamb pieces, can be boneless or with bone or both.
5 onions
3 bunches of garlic
3 inch ginger piece
5-6 tomatoes
Bunch of coriander
Bunch of fresh mint
Whole garam masala
4-5 green chillies
chicken stock cubes 4
dried plums
coriander seeds
fennel seeds
8 whole dried red chillies.
Laziza or shaan biryani masala packet.
Preparation:
Wash then soak rice in water for 1 hour.
In large pot, put meat, stock, 2 bunches of garlic, red chillies, coriander and fennel seeds, whole garam masala, onion chopped chunky, cover with water by a couple of inches. add salt about 1 1/2 teaspoon. cook until meat is 95% cooked.
Remove meat from pot and siv out ingredients, keep the remaining sauce or yakhni and set aside. in blender put green chillies, garlic and ginger, blend.
Chop tomatoes, slice 1 medium/large onion finely.
In a large pot, add ghee or oil and heat, add sliced onions, fry until golden, add chopped coriander leaves and mint leaves about 1/2 cup each, and stir add the blended garlic/chillie mixture and continue to fry, add meat and bhoon or fry for 5 mins, add chopped tomatoes and 1 packet biryani masala, add drained rice and pour the yakhni sauce over the rice, cover by 2 cm, place on high flame until boil is achieved, then put on lowest flame and keep covered for about 20 mins, check to see if rice is soft and seperated but don't check too often because the rice cooks in the steam.
If more yakhni is needed, gently sprinkle a few drops on top and continue to cook on low flame. when ready serve with salad, raita, chutney and maybe shammi kebabs.
Rice 5 to 6 cups.
Chicken/beef or lamb pieces, can be boneless or with bone or both.
5 onions
3 bunches of garlic
3 inch ginger piece
5-6 tomatoes
Bunch of coriander
Bunch of fresh mint
Whole garam masala
4-5 green chillies
chicken stock cubes 4
dried plums
coriander seeds
fennel seeds
8 whole dried red chillies.
Laziza or shaan biryani masala packet.
Preparation:
Wash then soak rice in water for 1 hour.
In large pot, put meat, stock, 2 bunches of garlic, red chillies, coriander and fennel seeds, whole garam masala, onion chopped chunky, cover with water by a couple of inches. add salt about 1 1/2 teaspoon. cook until meat is 95% cooked.
Remove meat from pot and siv out ingredients, keep the remaining sauce or yakhni and set aside. in blender put green chillies, garlic and ginger, blend.
Chop tomatoes, slice 1 medium/large onion finely.
In a large pot, add ghee or oil and heat, add sliced onions, fry until golden, add chopped coriander leaves and mint leaves about 1/2 cup each, and stir add the blended garlic/chillie mixture and continue to fry, add meat and bhoon or fry for 5 mins, add chopped tomatoes and 1 packet biryani masala, add drained rice and pour the yakhni sauce over the rice, cover by 2 cm, place on high flame until boil is achieved, then put on lowest flame and keep covered for about 20 mins, check to see if rice is soft and seperated but don't check too often because the rice cooks in the steam.
If more yakhni is needed, gently sprinkle a few drops on top and continue to cook on low flame. when ready serve with salad, raita, chutney and maybe shammi kebabs.
Wednesday, November 19, 2008
AALOO KEEMA
Ingredients
½ kg. minced beef250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder
Instructions
Finely chop the onion and sauté in oil until light brown.Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving:
4 to 5 persons
AALOO GOSHT
Ingredients
1 Kg. Mutton½ kg Potato -peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon
Instructions
Fry the onion in oil till brown. Remove the onion and grind.Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.
Serving:
6 – 8 persons
TIKKA BOTI
Ingredients
½ kg cubes of beef2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies
Instructions
Mix together all the spices, yogurt and papaya and coat the beef cubes with it.Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving:
2 to 3 persons
CHICKEN KARAHI
Ingredients
½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
Instructions
Remove skin of tomatoes.In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving:
2 persons