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5 Sep 2016

Tomato Seekh Kabab


Ingredients:

Mince                         ½ kg
Ginger Garlic                    1 tbsp
Green Chilies                    6 ground
Crushed red Pepper            1 ½ tsp
Brown Onions                    ½ cup
Cumin (roasted and crushed)         1 ½  tsp
Black pepper                    1 tsp
Salt                            1 tsp
Oil                            2 tbsp
Tomatoes sliced                5
Coriander Leaves                2 tbsp
Green Chilies (chopped)             2
Mint Chopped                    8 to 10
Ingredients for Bhagar
Ghee                        ¼ cup
Crushed Garlic                    ¼ tsp
Cumin (roasted & crushed)        1 tsp

Cooking Method:

Chopperize mint with all the given ingredients under mince. Leave it aside for 2 hour, give dum of coal. Make seekh kabab. In a large pan spread tomoat slices to cover the base, spread with seekh kabas on top, oil and cook on medium flame for 20 minutes, shaking the pan from time to time. Do not add water in the dish. Lastly sprinkle chopped coriander leaves, mint and green chilies, leave for on dum for 5 minutes, and lastly give baghar.

Shami Kabab


Ingredients:

Beef mince ½ kg
Potato (peeled & chopped) 1
Channa daal ½ cup
Onion (chopped) 1
Ginger Garlic 1 tbsp
Yogurt 2 tbsp
Salt 1 tsp
Chili Powder 1 tsp
All Spice 1 tsp
Coriander Leaves 2 tbsp
Green Chilies (chopped) 2
Egg (beaten) 1
Bread Crumbs to coat

Cooking Method:

Boil the mince with potato, daal, ginger garlic, onion salt, spices, 2 cups water till daal has cooked completely and mixture dry. Grind finely by adding yogurt, coriander leaves and green chilies. Mix well. Shape into kebabs. Dip in beaten egg, coat in bread crumbs and deep fry.

Mutton Hyderabadi Biryani


Ingredients:

Rice 400 gm
Mutton 900 gm
Garam Masala 2 tsp
Red Chilies 6
Cashew Nuts 80m
Poppy Seeds 40 gm
Onions 5
Cloves 2
Cinnamon 2 pieces
Cardamom 3
Green Chilies 6
Mint Chopped 1 bunch
Ginger and Garlic Paste 3 tsp
Beaten Curd 1 cup
Lime Juice 2
Saffron Dissolved in cup Milk 2 pinches
Ghee or Oil 5 tbsp
Boiled Eggs for Garnishing 4
Salt to taste as per taste

Cooking Method:

Grind the following to a fine paste: red chilies and cashew nuts, apply the ginger & garlic, and
Beaten curd to them and set aside.
Heat 4 tablespoons ghee and fry the red chili, masala. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and 1 tsp salt to taste. Keep frying till ghee separates. Add 1 ½ cups warm water, cook till tender.
Heat pan, add 1 tablespoon ghee and fry the cloves, cinnamon &cardamom. Add the rice and fry a little. Add the green chilies and 1 tsp salt to taste. Add enough warm water for boil. Cook till rice is par cooked, strain the rice and spread on a dish.
Mix together the chopped mint, garam masala and fried onion. Set aside.

For Assemble:
Take a heavy bottomed pan and line it with ghee.
Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the mint mixture and juice of 1 lime.
Cover with rice, followed by a mutton layer. Finish with a rice layer.
Sprinkle the rice with saffron milk and dot with ghee.
Cover tightly and place over a griddle for dum for 30 minutes. Serve hot, garnished with eggs cut into half’s and little mint mixture.
Serve hot.

25 Jul 2016

حیدرآبادی چکن بریانی Hyderabadi Chicken Biryani



اجزا

چاول آدھا کلو
چکن تین پاؤ
لال مرچ پاؤڈر ایک کھانے کا چمچ
نمک حسب ذائقہ
ادرک لہسن پیسٹ دو کھانے کے چمچ
(پیاز حسبِ ضرورت (تڑکے کے لئے
لیموں چار عدد
پودینہ ایک چوتھائی گڈی
ہرا دھنیا ایک چوتھائی گڈی
ہری مرچ چار سے چھ عدد
کالی مرچ ایک چائے کا چمچ
ثابت الائچی تین سے چار عدد
ثابت زیرہ ایک چائے کا چمچ
زردے کا رنگ دو چائے کے چمچ
دہی ایک کپ
دودھ دو کھانے کے چمچ
تیل / گھی آدھا کپ

ترکیب

چکن میں نمک، لال مرچ، کالی مرچ، لہسن ادرک پیسٹ، دہی اور زیرہ شامل کرکے ایک گھنٹے کے لئے رکھ دیں۔
چاول ابال لیں اور اس میں پودینہ، ہری مرچیں، ثابت الائچی، نمک اور سرکہ ڈال دیں۔
ایک کنی چاول پکا کر نکال لیں۔
علیحدہ پین میں تھوڑا تیل گرم کریں اور بغیر پانی ڈالے ہلکی آنچ پر چکن ڈال کر ڈھک کر پکائیں۔
جب مرغی کا پانی خشک ہو جائے تو دھنیا، پودینہ اور لیموں کا رس ڈال کر اتار لیں۔
اب پین میں تھوڑا تیل ڈالیں پھر چاول کی تہہ پھر چکن، پیسٹ، دھنیا، پودینہ اور پھر باقی کے چاول ڈال دیںِ۔
ایک درمیانے پیاز کو تیل میں فرائی کر کے بگھار کر لیں اور چاولوں پر ڈال دیں۔
آخر میں زردہ رنگ دودھ میں حل کر کے اور لیموں کا رس ڈال کر کچھ منٹس کے لئے دم پر رکھ دیں گرما گرم حیدرآبادی چکن بریانی تیار ہے۔

19 Jul 2016

Custard Mousse


Ingredients:

For custard:
Milk 2 cups
Sugar 4 tbsp
Vanilla Custard Powder 2 tbsp (make vanilla custard)
Chocolate Sauce ½ cup
Walnut chopped ½ cup
Bananas 3 sliced
Fruit cocktail 1 small tin
Biscuits 100 grams

Cooking Method:

Heat milk, add sugar custard powder, mixed in cold milk, cook till thick and creamy. Put biscuits in a serving dish, soak with tin fruit syrup, put custard drizzle with chocolate sauce then walnuts fruit cocktail and bananas, drizzle with chocolate sauce, serve chilled.

Stew Biryani


Ingredients:

Chicken 1 kg
Yogurt ½ cup
Salt to taste
Red chilies 8
Chopped ginger 2 tbsp
Chopped Garlic 8 cloves
Fennel seeds 1 tsp
Coriander seeds 1 tbsp
Green chilies 6
Lemons 4
Chopped tomatoes 3
Clarified butter/ oil 1 cup
Rice 2 cup
Chopped onion 3
Mint leaves ½ bunch
Black peppercorn 8
Black cumin 1 tsp

Cooking Method:

Grind together 1 tsp fennel seeds and 1 tbsp coriander seeds. Take 1 cup clarified butter or oil and add in 3 chopped onion and fry them till they are golden brown and take half out. In the half onion add in chicken and salt. Then add in 1 cup yogurt, chopped tomatoes, red chilies, fennel seeds, coriander seeds, chopped ginger and chopped garlic. Cook it. Add in green chilies, lemon and simmer it. Dish it out and serve.

Tomato Seekh Kabab


Ingredients:

Mince                         ½ kg
Ginger Garlic                    1 tbsp
Green Chilies                    6 ground
Crushed red Pepper            1 ½ tsp
Brown Onions                    ½ cup
Cumin (roasted and crushed)         1 ½  tsp
Black pepper                    1 tsp
Salt                            1 tsp
Oil                            2 tbsp
Tomatoes sliced                5
Coriander Leaves                2 tbsp
Green Chilies (chopped)             2
Mint Chopped                    8 to 10
Ingredients for Bhagar  
Ghee                        ¼ cup
Crushed Garlic                    ¼ tsp
Cumin (roasted & crushed)        1 tsp

Cooking Method:

Chopperize mint with all the given ingredients under mince. Leave it aside for 2 hour, give dum of coal. Make seekh kabab. In a large pan spread tomoat slices to cover the base, spread with seekh kabas on top, oil and cook on medium flame for 20 minutes, shaking the pan from time to time. Do not add water in the dish. Lastly sprinkle chopped coriander leaves, mint and green chilies, leave for on dum for 5 minutes, and lastly give baghar.

Arvi Ghosht


Ingredients:

Mutton ½ kg
Colocasia ½ kg
Chopped onion 2
Lemons 2
Whole green chilies 2
Oil 1 cup
Chopped green coriander ½ bunch
All spice powder 1 tsp
Turmeric 1 tsp
Ginger garlic paste 1 tsp
Red chili 1 tbsp
Salt to taste

Cooking Method:

Wash ½ kg colocasia, grease your hands and add turmeric on it. Take a pan, add in ½ kg mutton, 2 chopped onion, 1 tsp turmeric, 1 tbsp red chili powder, 1 tbsp ginger garlic paste, 1 cup oil and 2 cup hot water. When the water of meat dries, add in colocasia, green chilies and cook it. Add in 2 – 2 ½ cup hot water. When the colocasia is cooked, add in lemon juice, 1 tsp all spice powder, chopped green chilies and ½ bunch chopped green coriander. Serve it with hot nan.

Anda Qeema


Ingredients:

Beef Mince ½ kg
Boiled Eggs 4
Turmeric 1 tsp
Button Red Chilies 8
Green Chilies (chopped) 4
Onions (chopped) 2
Ginger Garlic Paste 1 tbsp
Cloves 8
Salt to taste
Ginger (chopped) 2 tbsp
Lemons 2
Oil 1 cup
Green Coriander (chopped) ½ bunch

Cooking Method:

In a pan, take ½ kg beef mince, salt and 1 tbsp ginger garlic paste. Boil 4 eggs and keep them in cool water. When the mince dries, add in 1 cup oil, 4 chopped green chilies and 8 whole red chilies. Cook it. Add in lemon juice. Take some oil in the frying pan, fry onion till it is golden brown. Take them out. Fry the eggs in the same oil. Dish out the mince. Add in the fried boiled eggs. Garnish it with onion and chopped coriander serve hot.

17 Jul 2016

Shahi Murgh Handi



Ingredients: 

500 grm chicken boti with bones
1 cup onion sliced
1 medium tomato chopped
2 tsp garlic crushed
1 tbsp ginger crushed
1/2 cup yoghurt
1 tsp salt
1 tsp red chilli powder
1/4 tsp turmeric
2 tsp Taara garm masala
1 bay leaf
1/2 tsp cumin seed
8-10 almonds powder
2 tbsp fresh creme
2 tsp kasoori meethi
1 tbsp ginger thinly sliced
1/2 cup vegetable oil

Cooking Method: 

In a pan heat oil add bay leaf, cumin seeds and allow to splutter, Add onions, ginger, garlic and saute until onion becomes light brown and soft.
Add chicken, all spices and yoghurt, mix well, cover and cook for 10-12 miuntes in low flame with stirring in intervals. Chicken will release water and cook in that water itself and oil floats on top. Add chopped tomato, mix and cook until tomato gets mashed.
Now add almond powder and mix well, cover and cook in slow flame for 5 minutes.
Add 1/2 cup water and cook in slow flame until gravy becomes thick and oil floats on top.
Add crushed kasoori methi, fresh creme, thinly sliced ginger and Taara garam masala, mix well and cover for 2 minutes, off flame.

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