admin December 26th, 2009
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.
Tags: Curry, Deliciious, Easy, Indian, Kofta, Pakistan, Spicy, Tasty
admin December 25th, 2009
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.
Tags: Exotic, Indian, Korma, Mughlai, Muslim, Mutton, Pakistani, Spicy
admin November 9th, 2009
This time I wanted to try out something very traditional. It came to me what could be possibly more traditional than chicken qorma ( or Korma). The dish had its roots in Mughlai cuisine. The characteristic braising in yogurt gives this dish its uniquely delectable flavor. It is very popular dish in moern day India, Pakistan and Bangladesh.
Ingredients-
1 kg Chicken
¾ cup Onions
¾ cup yogurt
½ tsp Shahi Cumin (caraway)
¼ cup ginger
¼ cup garlic
1 cup Oil
1 tsp white cumin
1 tsp Coriander powder
6 chopped green chilies
6 cloves
1 Cinnamon
3 Green Cardamoms
1 tbsp Kevra (Extract from a flower, with a heady fruity, rose-like fragrance)
1 pinch Saffron
Spicy Chicken Korma
Roughly chop onions and fry. Take out from oil when brown. lay them on a paper towel. After it has cooled grind with yoghurt, green chilies, ginger and garlic. In same oil add white cumin then chicken. Add salt, Cloves Cinnamon, cover and let cook for 5 minutes with the lid on. Add the Onion paste and coriander powder when from the chicken water dries. Cook till you can see the oil and the masala clearly seperate from each other. This will take about 3 minutes on medium low flame.
Blend cardamom, kevra and saffron in blender. Add and cover lid and simmer for 2 mins. Garnish with coriander.
Tags: Bangladeshi, chicken, Korma, Mughlai Inidan, Pakistani, Qorma, Spicy