Bagara Khana

INGREDIENTS

1. Basmati rice 3 cups(washed and soaked in water)



2. Ginger-garlic paste 1Tbspn



3. Onion 1 Big(sliced finely)



4. Whole garam masala 3loung,1 inch patta,2 elaichi,1/4th Tspn Shazeera



5. Green chilles 6



6. Coriander leaves 1/2 bunch



7. Mint leaves 1/4th bunch



8. Garam masala powder 1/4Tspn



9. Salt to taste.

METHOD

• Heat 4Tbpns of oil in a vessel and add the whole garam masala with sliced onions.



• Fry till the onions turn golden brown in colour,add the Ginger-Garlic paste and fry till it turns brown.



• Add the green chilles,Coriander leaves and Mint leaves and fry for a minute.



• Add salt and 6 cups of water with garam masala pwdr .



• When the water starts boiling add the soaked basmati rice cover and cook till done.

RECOMMENED COMBINATIONS

Dalcha,Sem ki phalli-Gosht,Beans ki Phalli-Gosht,Dum ka Gosht,Tomato ka cut.

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Special food on Janmashtami

Mirchi Bajji:
Vankaya Pachadi:
Thali on Janmashtami:

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Masala Dosa

Hello Everyone!!! This is my entry for WBB-Combi Breakfasts .I have learnt this from my Mother-in-law. She makes it very tasty. I try my best ,to atleast come closer to her taste. This entry is dedicated to her.

INGREDIENTS
For the batter

1. Maash ki daal(urad daal) 1 cup


2. Rice flour 2 cups


3. Salt to taste


4. Oil as required

For the Masala
Boiled Potatoes 4 medium
Onion finely chopped
2Tspns Ginger-Garlic paste
1/2Tspn Rai
1/2Tspn Zeera
1/2Tspn Dried
Red chillies4
Green chilles 4
Chane ki dal 1Tspn
Curry Leaves few
Coriander Leaves 1/2 bunch
Turmeric powder 1/4th Tspn
Lemon(nimbu)
Salt to taste

Method to prepare the masala

• Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.



• Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.
  



• Add potatoes,Turmeric powder,Salt and coriander leaves.
  



• Fry till the Potatoes start sticking the kadai.
  Lastly add lemon and switch off the stove after 1minute.

For the dosas

• Wash maash ki dal for atlesat 3times and soak in water for about 6hours.



• Grind this to a smooth batter



• Add Rice flour to it(diluted in water.



• See that the consistency of the batter is medium thick.

Method for Making the dosas

• Take a non stick pan and heat it for some time .Take 2 table spoons of batter in a doi(preferably) and make the dosa in a round shape with the help of the doi.



• When one side turns crispy brown in colour turn to roast the other side to the same colour.



• Add the prepared stuffing in the middle of the dosa and serve hot .

RECOMMENDED COMBINATION:

Achaar and coconut ki chutney

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Kofta Pulao

Click to enlarge image

This is another form of Biryani whick is hugely popular in Hyderabad. Its my personal favorite too along with so many other delicacies in Mughlai Cuisine.

This is also my first ever entry to any event and I'm sending it to RCI: Authentic Hyderabadi Cuisine at Mona's blog Zaiqa. It also happened to be my older son's birthday and I thought what better way to celebrate it than with this fabulous pulao. It certainly bought a smile on his face :)


Ingredients:
4 tbs oil for frying onions

Marinate Mix
2 cups yogurt
1 1/2 tsp red chilli powder
1 tsp salt
1/4 turmeric powder
2 tbs ginger garlic
3 onions
32-35 kofte/meatballs
1 green chilli, slit


Note: I deliberately kept the spices in the yogurt to a minimum because the meatballs in itself are very spicy and once all of it is cooked, its gonna taste awesome.

For Boiling Rice
6 cups basmati rice washed and soaked in water for 30 min's
5 tsp salt
Garam masala (6 cardamom, 2 sticks cinnamon, 4 whole black peppers, 4 cloves, 2 tsp shahzeera and 2 bay leaves)

For Garnish
a few strands of saffron soaked in milk
3 tbs lemon juice
4 tbs ghee
1 whole bunch or more of cilantro


Method:
Heat oil and thinly slice the onions and fry them until golden brown, freeze them for a while and crush them lightly before garnishing.

In the remaining oil, add the marinate mix and cook till oil seperates, add the meatballs just long enough for them absorb the spices. Let it cool.

Boil rice and add the salt and garam masala...till half done. Strain the rice in the collander and oil a baking dish liberally with 2 tsp oil.

Spread the rice and top it with the cooked meatballs, ghee, lemon juice, saffron soaked in milk, fried onions and cilantro. Add the second layer of rice and top it with any leftover garnish.

Preheat the oven to 350*F and bake for about 1/2 hour. Serve with Tamate ki Chutney or Mirchi ka Salan, like I did and enjoy!

Note: I dug up the draft for Mirchi Ka Salan and blogged it recently, follow the link if you are looking for the recipe ;)

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Kacche Gosht Ki Biryani

As-Salaam-Alaikum everyone., this is my best recipe for Ramadan.,hope u all will love it and make it for Eid -- HAPPY RAMADAN

This is my entry for Ramazan Special and also for Mona's RCI:Authentic Hyderabadi Cuisine.

INGREDIENTS

1.Mutton(gosh) 1kilo

2. Basmati rice 5cups(wash and soaked in water for minimum 1hour)

3. Fried Onions 5big(half is used in the marinade and the other half for the layers)

4. Red chilli pwdr 1/2Tspn

5. Ginger-Garlic paste (fresh) 4Tbspns

6. Green chilles (grinded to paste ) 30

7. Coriander leaves 1 bunch(grinded to paste)

8.Mint leaves 1/2 bunch(grinded to paste)

9.Shazeera (whole) 1Tspn

10.Garam masala(fresh) 1Tspn

11.Curd 450grms

12. Nimbu(lime) 1

13. Saffron(zafran) 2pinches

14.Biryani colur(mix in 4tspns of water with a pinch of zafran)

15.Milk 1/2 cup

16.Desi ghee 5Tspns

17.Whole garam masala 4-5loung,3elaichi,2pattas

18.Salt to taste

For the marination

• Wash the mutton and drain out all the water. Mix salt,red chilli pwdr,Ginger-garlic paste,garam masala,fried onion(crush it a bit),Shazeera,nimbu juice,greenchillies-coriander leaves-mint leaves paste and curd.marinade minimum for 1 hour (i marinade it a night before and refrigarate it tastes really good.

FOR THE ADHAAN

• Boil lotz of water in a big vessel with 4-5 loung,3elaichi,2pattas with some coriander leaves,mint leaves and 4-5 green chillies and little lemon juice with 10Tspns of salt.



• When the water starts boiling add the soaked basmati rice and cook till the rice grain can be broken into two(ek kani).



• Strain the water and keep the basmati rice aside.

Method

• In the marinaded mutton add 5Tbspns of oil and keep aside.



• Take a big Vessel to cook the biryani.



• Follow the following steps to dum the biryani.

Layer 1

Put a very thin layer of cooked basmati rice.(so that Ur mutton doesnt burn if u happen to over cook)

Layer2
Put the marinaded mutton as the 2st layer.
Layer 3
Put Cooked basmati rice(put half)
Layer 4
coriander leaves,mint leaves cut to small and fried onion
(always put fried onion in the this layer and not in the top layer otherwise they become black because of the steam)
Layer 5
basmati rice(the other half)
Layer 6
Biryani colour mixed in 4tspns of water with a pinch of saffron,milk 1/2 cup,Desi ghee 5Tspns(do not add any oil)

Now put this vessel on the stove and cook on low flame for 45minutes till done.
Mix the Biryani and serve with raita and mirchi ka salaan

TIP:

• Always put the first layer of rice as a precaution in case u over cook.



• After the biryani gets cooked before u start mixing it.,take out the top layer of rice in a different vessel and then mix the biryani(this is done so that if u want a less masala biryani u can add this rice or u can leave it according to ur taste)



• Always add the hara-masala to the boiling water(this is done so that the rice absorbs the nice aroma of the haramasala)

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Qeeme ke Kofte

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Or Ground Lamb Meat Balls...is a very simple and totally Hyderabadi recipe. Now with Ramadan round the corner there's an upsurge in cooking activity, with elaborate Iftaars and Saheris'. So here I am with this excellent recipe which can be combined with a variety of gravies, cooked with onions or in the form of Kofta Pulao.

Ingredients:

2 tbs olive oil

3 lbs ground lamb

10 tsp salt

6 tsp red chilli powder

1/4 tsp turmeric powder

4 tsp ginger garlic paste

2 green chillies, finely chopped

cilantro and mint finely chopped as needed

2-3 tbs garam masala*
(2 tsp black cumin seeds, 20-25 cardamom, 2-4 sticks cinnamon, 10 whole black pepper, 4 cloves)

Method:

Thaw the qeema and wash it thorougly under running water. Drain it well, in it add all the above ingredients and let it marinate for an hour or so.

Make small round balls and fry them slightly on medium heat. Makes approximately 80-90 meatballs, which can be freezed and used as needed.

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Garlic Bread

This is for my cousin Nafay who has specially requested to post Garlic Bread. Since i dont know the recepie i got the below from http://chefatwork.blogspot.com/2008/07/garlic-bread.html


I N G R E D I E N T S




8 slices of Bread lightly toasted


3 tbsp Olive Oil

1 tsp Garlic Paste


2 tsp Red Chilli Flakes


1 tbsp Mixed Herbs


2 tbsp Cheese Powder Or Cheese


Salt to taste

Mix the red chilli flakes, garlic paste, salt and mixed herbs with the olive oil and keep aside for 5-10 minutes. Brush the toasted slices with the olive oil mixture and sprinkle the cheese powder over them. Bake in a hot oven (450F) for 10 minutes.

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French cut green beans curry

Simple and tasty to eat. I love the french cut green beans in frozen section, we get in stores like Giant, safeway, shoppers or some asian stores. They are thin and a little long. They taste wonderful and here is the simple recipe to make it fast and eat.

Ingredients
French cut green beans
Tomato
Oil
Jeera (Cumin Seeds)
Chana dal - 2 table spoons
Salt to taste
Red chilli powder
Turmeric - 1/2 table spoon or less
Optional:
Onions
Grated Coconut (I used the frozen one we get in indian stores, you can use fresh also).
Cilantro (for garnishing)

Method of Preparation

1. Take the french cut green beans and put it under water so that all the extra ice gets melts away.

2. Take a kadai, add oil to it. Add Jeera after the oil is heated.

3. Add chana dal to it. Add Onions (if you want to ). After they turn golden, add the beans.

4. Add turmeric, red chilli powder. Cover it and let it stand for 2-3 minutes.

5. Add Salt, tomatos to it and let it cook for 2-3 minutes.

6. Add coconut, let it leave the smell of raw coconut and then turn off the heat.

7. Garnish it with Coriander leaves (Cilantro) and serve.

This curry is good with both Rice and roti.

In my opinion, this curry tastes good than the normal beans curry we cook. So try it and let me know how you feel.

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Quick Fried Prawns with Spices

Click to enlarge image

Ah finally a recipe to bring me back to blogging. I had been cooking of course but nothing spectacular and worth blogging. Plus I was just being lazy and enjoying the Olympics' season and on top of that the hot weather was also a reason for not staying in the kitchen for long!

I had bookmarked this recipe too long. Its taste is a complete surprise and the flavor will leave you licking it up and wanting more. Full of zest and down right delicious one dish meal!

This one is for you Kate...for pulling me back to blogging, time and again ;)


Ingredients:
1 lb shrimps, cooked and deveined
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp turmeric powder
2 tsp mustard seeds
4 green cardamom pods, crushed
4 tbs cup ghee or butter
1/2 cup coconut milk
2-3 tbs cilantro, chopped
salt and black pepper powder as needed

Method:

Wash the prawns under cold running water and pat dry, add ginger garlic paste, chilli powder, turmeric, mustard seeds, and cardamom seeds in a bowl. Add the prawns and toss to coat them completely with the mixture.

Heat a wok until hot, add the ghee or butter and swirl it around until foaming. Add the spiced prawns and stir-fry for about 2 min's until they start turning pink.

Stir in the coconut milk and simmer for about 3-4 min's till the prawns are cooked through and oil seperates.

Season to taste with salt and black pepper powder. Garnish with cilantro and serve hot.

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Recipes with Mango Pulp

Hi all

I know a few recipes with mango pulp which I would like to share with you all. Hope you like it too. One of them is Mango Milk Shake, and other is a sweet.

You can get Mango pulp tins in any Indian store or International grocery store. So try them at your conveniance and enjoy.

Mango Milk Shake: I love milk shakes, it has the goodness of milk and the flavor you want. I generally make milk shakes at home whenever I have fruits. So I shall post more milk shake varieties as and when I get do them from now.

Mango Pulp Sweet: is ready in 5 minutes. This is very useful, when you have unexpected guests or when you wish to eat sweet and do not have patience to spend more time cooking or making something. All you need to do is have the things ready at home. and most of them you might have them at home :). So try it and enjoy. Do tell me how it is !!!

Mango Milk Shake

Ingredients
Mango pulp
Sugar
Milk ( of your choice, I prefer 1% milk)
Icecream (any flavor, I used Kaju Draksha)
Elaichi powder - a pinch (optional)

Method of Preparation
Blend Mango pulp, Sugar, milk, ice cream in a blender/ smoothie maker. If you like you can also add a little crushed ice to the above. Add the Elaichi powder and then serve chilled. You can also optionally blend in few cashews if you like.

Mango Pulp Sweet, Ready in 5 minutes

Ingredients
Mango pulp
Whipped Cream
Condensed Milk
Fruit Cocktail tin

Method of Preparation
Mix the mango pulp, whipped cream, condensed milk together. After they are mixed, drain the fruit cocktail tin, clean them and then add them to above mix. Serve chilled.



Tip: Try adding more whipped cream to get rich, creamier and wonderful taste. I know people would worry about fat content, but you can try with non-fat things also. Try using non-fat condensed milk, fat free whipped cream. This is just for our satisfaction that we are intaking less fat.

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