Archive for the tag 'Indian'

Kofta Curry

admin December 26th, 2009

Kofta Curry

Kofta Curry

Ingredients for kofta-

1 kg qeema

1 big onion

2-3 green chilies

2-3 tomatoes

2 Tbsp GG paste

Grind the masalas and add in qeema with salt, pepper and two eggs, make balls

2 Black Cardamoms

2 Cinnamons

2 tbsp Garam Masala

11/2 tbsp Coriander pwdr

1 tsp Red chili

Salt

Heat oil and make Gravy from the above and place the balls over carefully. Add water on the sides (avoid getting the kofta wet) of the pan and cover. Keep on low flame for 35 mins. Serve with boiled eggs.

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Mutton Korma

admin December 25th, 2009

Tasty Mutton Korma

Tasty Mutton Korma

Another Korma recipe. Mutton is used in this one. For all the red meat lovers here’s a spicy and rich dish to tantalize your taste buds. You can also use Lamb or beef depending on what you like. I personally use mutton for most of my red meat treats. It is less gamey than the rest.

Ingredients-

1 kg Boneless Mutton

100gm Cashew (grinded with little water to form a smooth patse)

20 gms Poppy Seeds (Khuskhus)

1 medium sliced tomato

1 medium sliced onion

1 Cardamom, 2 Cloves, mace

1 tsp Cumin Seeds

2 tbsp ginger garlic paste

Red Chili Powder

Fresh Cream

1 tsp  Kevra water (screwpine flower water )

1 tsp slivered almonds

Heat oil in pressure cooker and add  onions and 1 cardamom, 2 cloves, mace, 1 tsp cumin Seeds. Add ginger garlic paste when onions turn pink. Add tomatoes and mutton. Add Khuskhus and cashew  paste and let mutton simmer for some time. Shut the lid of the pressure cooker and let it cook on dim flame for 30 minutes after the whistle. After it gets cooled add the Kevra water and garnish with almonds.

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Shami Kabab

admin December 24th, 2009

Shami Kabab is such a favorite choice of kabab in my family as swell as other Indian-Muslim homes. This kabab goes way back in the day when Syria was a prominent cultural and trade center. Infact, Syria is called Sham in Arabic,hence, the name Shami Kabab. Many people are scared to try making it on their own for the first time because it can seem a little complicated. But, this quick and efficient recipe begs to differ.

Syrian Shami Kabab

Syrian Shami Kabab

Ingredients-

1 kg washed and drained Qeema (Mutton Minced Meat)

250 gms Chana Daal (type of pulses)

5 Dried Red Chili

2 whole garlic

2 Chopped Onions

2 Kormas

2 Bay Leaves

2 Cloves

1 Cinnamon

1 tbsp salt

1 inch ginger

1 tsp Cumin Seeds

1Potato to add to quantity (makes no big difference in taste or texture)

1 Onion

1 tbsp Kevra Water

1 tbsp Fennel Seeds

2-3 Green Chilies

2 Eggs

Bunch of Coriander and mint (summers)

Add all of the above and ½ cup water in cooker and cook on dim for 20 mins after 1 whistle. Cool gradually and get rid of extra water over the flame and an open lid.

Pick out the kadha masala (whole spices) as they will not be able to blend in a food processor

Blend the rest in a food processor. You might want to do  this in parts depending on the size of your food processor.

Fry onion and fennel Seeds (saunf).

Take off flame and mix this with grinded kebab.

Add chopped chilies and coriander and mint. Add eggs Kevra and make tikki (small patty)

Store in freezer and when needed, shallow fry.

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Haryali Gosht

admin November 6th, 2009

Green_Chicken_Curry

Green_Chicken_Curry

Haryali Gosht is a great Chicken recipe to try out. It has a lot of visual appeal because of its vibrant green color and also healthy because it uses a fair amount of coriander, you can also add boiled and pureed spinach to make it even more healthier. It kind of reminds me of the Thai Green Chicken I had once at a restaurant. Of course, some of the ingredients were very different than the ones use in Indian cuisine.

Ingredients for Haryali Gosht

1 kg Chicken

200 gms Yoghurt

1 Bay leaf

1 big Onion

1 Black Cardamom

1 Cinnamon stick

2 Black Pepper

2 Cloves

Pinch of Turmeric Powder

Special Green Masala (”Masala” means a spice or mixture of spices in Urdu and Hindi) used in Haryali Gosht

Bunch of green coriander

5-6 Green chilies

1-2 Garlic Cloves

2 tbsp Salt

Mix the above in a food processor with little water to make it a liquidy mixture.

Pour oil in Kadhai (Indian Wok or a deep frying pan). When heated, add kadha spices ( “Khada” literally meaning standing refers to the non powder/ non paste spices). After some time add onions.

When Onions turn pink add the chicken and little salt and cover for 5 minutes.

Open lid and let water dry.

Add the green masala

Let oil part (seperating the oil and the masala is a sure shot way of knowing weather your masalas have been cooked long enough or not. You will clearly see the oil “part” from the rest of the masala ). Add turmeric, let the masala cook more, add little water if needed. Let water dry completely. Add yoghurt and mix. Let it cook for another 4-5 minutes and add water if needed. Remember not to over cook because that will cause the gravy to turn dark.

 

Enjoy Haryali Gosht also know as Green Chicken (that is because “Haryali” means greenery :))

 

 

 

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Chicken Do Pyaza/Khada Masala Chicken

admin October 11th, 2008

khada-masala-chicken

khada-masala-chicken

 

Ingredients for making chicken do pyaza/khada masal chicken:

  

675 gram (1 ½ lb) Chicken

3 Curry leaves

¼ tsp Mustard seeds, Fennel seeds, Onion seeds

½ tsp White cumin, fenugreek seeds, crushed dried red chili

½ tsp pomegranate seeds

1 tsp ginger

3 cloves of garlic

4 green chilies

1 large onion

2 Tomatoes

Cilantro

 

Method for making chicken do pyaza/khada masal chicken

 

Mix curry leaves, mustard seeds, fennel seeds, onion seeds, dried red chili, cumin seeds, fenugreek seeds, crushed pomegranate seeds, salt in a large bowl. Add shredded ginger and crushed garlic.

 

Heat oil and throw in the spice mixture and green chilies. Throw in onions and stir for 5-7 min. Add tomatoes and let it cook for 10 minutes on low flame. Add chicken. Cook over medium heat till chicken is tender. Granish with cilantro.

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