Royal Recipes

Patisapta (Party Scepter) Dessert

Ingredients                                                                      

3                Eggs

3tbs           Flour mixed with 3 tbs of milk

                  Pinch of Saffron

1tsp           Rose water

1cup          Milk

½ cup        Ghee

            Cream of milk (malai) as needed

Preparation

v     Separate the egg whites from yellow

v     Add flour mixture, saffron, rose water and milk to egg yellow into a batter

v     Beat egg white until a stiff peak forms

v     Combine both mixtures in to one batter.

Method

v     Heat a flat frying pan on low flame

v     Brush a small amount of ghee on the heated pan

v     Spread a portion of the mix thin on the frying pan in the form of a circle 

v     Spoon 2 tbs of malai on center of the mixture

v     Wrap the mixture close 

 

Kashmiri Chai (Makes 4 servings)

Correctly prepared, this tea is pink when you finish making it

Ingredients

4 ½ cups    Water

4 ½ tbs      Green tea leaves

¼ tsp         Baking soda

12 tsp        Sugar or to taste

1 cup         Malai divided into 4

Method

v     Boil water with tea leaves for 10 minutes until the color of the water is brown and the water emits a good fragrance

v     Add baking soda and simmer briskly for 5 minutes

v     Remove from heat and strain tea 

v     Using a hand blender, blend the tea until the color of bubbles become pink and the liquid turns dark pink

v     Once again boil tea and then add sugar subsequently

v     Simmer for 10 minutes in medium flame

v     Add malai gently DO NOT STIR at this point leave in flame for 1-2 minutes more

v     Remove from flame pour into cups and serve tongue tingling hot

Serve with Dhaka Cheese and Kakcha biscuit.

 

Kubuli Pulao                                                                

Ingredients

3 cups        Basmati rice

1 cup         Split peas (cheemi ka dana)

1                Chicken (cut into 4 pieces)

1 cup         Ghee (divided)

6                                Cardamom (elaichi)

2                Cinnamon sticks

1 tsp          Garlic

2 tsp          Ginger

2 medium  Onions (chopped)       

½ cup        Heavy cream

¼ cup        Cream of milk (malai)

¼ cup        Rose water

Water as needed

Salt to taste

A pinch of saffron

Method for Korma (Making Korma is part of the preparation for Kubuli Pulao)

v           Heat ¾ cup ghee in a pot over medium heat. 

v           Add chopped onions and sauté until light brown. 

v           Add ½ tsp garlic, 1 tsp ginger, cardamom and cinnamon

v           Add chicken and fry for 1 minute

v           Add 3 cups of water

v           On medium to high, cook approximately 30 minutes or until chicken is tender (do not cover the pot)

v           Once chicken is done separate chicken from the gravy and set aside

Method for Kubuli Pulao

v     Soak saffron in rose water and set aside

v     Add ghee, garlic, ginger

v     Wait until ghee is hot and add rice

v     Fry the rice for a minute or it starts to pop

v     Add water according to measurement* add gravy from korma

v     Cook covered on high heat until rice begins to bubble

v     Once the rice starts to bubble, turn the flame down to lowest

v     Cook for 15 minutes

v     Add chicken and saffron

v     When rice is ¾ cooked add heavy cream, soaked saffron and cream of milk consecutively while folding the rice.

v     Cook for 10 minutes longer and then turn the stove off.

* The ratio of water to rice is 1½ cup water to every 1 cup rice. 

Note: when adding the measured water include the gravy in your measurement also.

Serve with Sutli or Shami Kabab and Borhani.

Khichri_Polau_Rice 2

NAWAB PULAO

Chicken ½ kg
Mutton ¼ kg
Rice ¼ kg

Curd 1 cup, beaten
Milk 1 cup
Onion 3
Egg 2
Green pea ½ cup
Garlic 1 pod
Ginger 1 big piece
Rose water 1 teaspoon
Ghee oil for frying
Salt to taste
Method

Soak the rice for 15 minutes and cook till half done.
Cut the mutton and the chicken to cubes and boil the eggs.
Boil the green peas and grind the garlic and ginger to a smooth paste.
Heat oil in a pan and fry the onions and ginger, garlic paste.
Add the jointed chicken and fry for sometime and then add 3 cups of water and cook till the meat is tender and 1/3 of the gravy is left.
Add some ghee and the beaten curd and cook till the curd gets absorbed.
Then add 1 tablespoon of rose water. In another pan make alternate layers of rice and cooked meat, take care that the first and the last layers are that of rice.
Cook in an oven for 15 minutes on low flame.
Garnish with fried onions, quartered boiled eggs and boiled green peas.

 

 

Singaporean Fried Rice

Basmati rice 2 cup
Ginger and garlic paste 2 tbsp
Egg noodles 1/2 pack

Chicken bone less 1/2 kg
Tomato ketchup 1 cup
Red chili powder 1 tsp
Crushed red chilli 1 tsp
Brown sugar 1 tsp
Soya sauce 2 tbsp
Carrot (medium) 1
Cabbage (small) 1/2
Capsicum (medium) 1
Green spring onion 2 stalks
Green chillies 3
Eggs 2
Oil 1/2 liter
Salt and pepper to taste

Cooking Directions
Boil basmati rice, strain and leave to dry.

Boil egg noodles, strain and leave aside.

Take chicken breast (bone-less), cut julienne shape.

Marinated chicken with 1 tbsp ginger garlic paste, salt and pepper to taste.

Cut carrot and capsicum in julienne shape and leave aside.

Finely chop cabbage and leave aside.

Heat a wok on medium heat and heat 2 tbsp oil in it.

Add chicken to the hot wok and stir fry it for couple of minutes.

Add tomato ketchup, red chili powder, crushed red chilies, brown sugar and soya sauce and stir for few minutes till all is well combined.

Remove it from the heat.

Next deep fry boiled noodles, till they turn golden brown, and strain removing excess oil.

In a clean wok, heat 2 tbs oil, on high flame.

Add 1 tbs ginger and garlic paste, stir it for couple of minutes.

Add whisked egg’s and scramble them.

Add boiled rice, salt and pepper to taste, carrots, cabbage, capsicum, and soya sauce and mix well.

Add fried egg noodles, the cooked chicken and the scrambled egg and some chopped green onions, stir it again.

Remove it from the heat.

Singaporean fried rice is ready, serve it hot.

 

 

METHI PULAO RECIPE

11/2 Cup Long Grain (Basmati) Rice
1 cup green peas
50gms paneer (cut into small cubes and deep fried)

A small bunch of methi (fenugreek) leaves (chopped)
2 tomatoes (chopped)
4-5 flakes of garlic (paste)
2-3 green chilies (chopped)
1/4th tsp. turmeric powder
Red chili powder to taste
Salt to taste
1tbsp oil/butter


How to make methi pulao:

Wash methi properly and drain the water and keep aside.
Heat oil in the pan and add garlic paste and fry till light brown.
Now add tomatoes, peas. Methi, green chilies, salt, chili powder and turmeric powder. Stir-fry for 8-10 minutes.
Add rice and fry well for another 5 minutes.
Add enough water and pressure cook on low flame for 5 minutes.
Garnish with fried paneer.
Serve the methi (fenugreek) pulao hot with chilled raita.

 

 

Corn Pulao

Fresh ‘n juicy Sweet Corn kernels – 2 cups (you could shred them off a cob if you don’t get frozen corn kernels, which is what I did)
Onions – 2 nos (finely chopped)
Garlic – 4-5 pods

Ginger – 1″ sized piece
Green Chillies – 2-3 nos (slit vertically)
Coriander/Cilantro – a fistful, finely chopped.
Pulao spices (cinnamon, clove, marathi moggu, anananas flower, elaichi, bade elaichi, bay leaves) – 1 to 2 nos each
Basmati Rice – 3 cups (washed and drained of all water) (Note: If you do not have Basmati rice, you could even use regular white rice)
Ghee – 2 tbsps
Oil – 2 tbsps (I used olive)
Salt – to taste
Water – 5 1/2 cups

Procedure:

(I prepared this in my rice cooker; you could adapt this recipe to the way you normally make pulao)

Heat 1 tbsp ghee and 2 tbps olive oil in the rice cooker vessel. Once hot, add all the dry spices and fry a minute or two.
Once the spices turn fragrant, add the chopped onions and saute till golden brown.
In the meanwhile, grind the ginger-garlic-green chillies into a paste and add to the rice cooker vessel (Sure, you could also use your store-bought ginger-garlic paste, but then, like I always say, don’t blame me if it doesn’t taste as good).
Add the corn kernels and salt, mix well and fry till the corn kernels are half-cooked.
In the meantime, fry the washed and drained basmathi rice with 1 tbsp ghee in a non stick pan, till the grains start sticking to each other and all the water content has evaporated from the rice.
Add this fried rice to the rice cooker vessel. Mix all contents well and fry for half a minute.
Now add 5 1/2 cups of water (use the same cup that you used to measure the rice)
Cover the rice cooker till the rice is properly cooked.
Garnish with finely chopped coriander/cilantro and serve hot with some refreshing raitha garnished with cilantro, for a refreshingly nice one-pot meal :D . I’ll take a bet you’ll love the tit-bits of juicy corn amidst the rice.

 

 

Spam Fried Rice

3 cups jasmine rice from yesterday, chunks broken up so grains are loose & separate
1/2 can of Spam, cut into small dice
2 eggs, beaten

2 stalks green onion, finely minced
2 cups fresh spinach leaves, finely chopped
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon fish sauce (or soy sauce)
1/2 teaspoon ground pepper cooking oil
freshly ground black pepper

1. Heat cooking oil in wok or large, wide saute pan over medium high heat. When oil is hot, add eggs and gently stir to cook eggs. When eggs are about 80% done (still a little runny), remove from pan and set aside.

2. Turn heat to high. Add a little more cooking oil to pan. When hot, add diced Spam to the pan. Cook until spam is browned. Add green onions, fry until fragrant. Add spinach, fry until softened. Add rice and the cooked eggs and toss to incorporate all ingredients throughout rice.

3. Let it all just sit still in the pan so that the grains of rice have a chance to heat up, about 1 minute. Toss so that the rice that is on the top now is on the bottom. Add cooking wine and fish sauce and stir again. Season with ground pepper. Is every grain of rice hot? If not, cook longer.

4. Taste…salty enough? If not, add a little more fish sauce. But since the spam is salty already, you might want to go light on the fish sauce.

 

 

 

Vienna Sausage Fried Rice with Kaffir and Lemongrass

3 teaspoons cooking oil, divided
1/2 cup Vienna sausage, each link cut into 4 pieces
1 tablespoon fine rings of lemongrass (see note)

3 kaffir lime leaves, torn in several places to spine
1 tablespoon sliced chilies
2 eggs, beaten
2 cups cooked, leftover rice (grains separated)
1 1/2 teaspoons fish sauce (substitute with 1-2 teaspoons soy sauce)

In a wok or large saute pan, heat just 2 teaspoons of cooking oil over medium-high heat. When the oil is hot but not smoking, add the Vienna sausage and fry until browned, about 1 minute. Push the sausage towards the outer edges of the wok, clearing a space in the middle to fry. You should still have a bit of oil left that is pooled in the middle of the wok. Turn the heat to low, add the lemongrass, kaffir leaves and chilies. . Stir fry for 30 seconds, until fragrant.

Now push those aromatics up to the sides of the wok to clear space again in the middle. Turn the heat to high and add the remaining 1 teaspoon of cooking oil and let that heat up to hot but not smoking. Add the egg and fry the egg, swirling gently to break up the egg. Cook the egg until firm, about 1 minute.

Add the rice. Use your spatula to mix all the ingredients thoroughly and at the same time spreading the rice and ingredients to use as much of the cooking surface of the wok as possible.

Now just leave it alone for 30 seconds. Don’t stir, poke or prod. Let the rice grains heat up, which basically will re-steam the rice. Once the rice has heated up, use your spatula to stir and flip the mixture. Pour the fish sauce slowly around the outer edges of the wok – the heat of the wok will help evaporate the sauce as it moves down the sides. Immediately, stir and flip the rice well again, to mix the ingredients throughout. Let rice continue to cook until each of rice grain is hot.

 

 

Perfectly Cooked Coconut Jasmine Rice without a Rice Cooker

serves 4-6 as side dish

1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon sea or kosher salt (or 1/2 teaspoon table salt)
2 cups jasmine rice, washed and drained well
1 1/2 cups good, thick coconut milk (shake can to mix well before opening)
1 1/2 cups water
1/4 cup sweetened coconut flakes

Heat butter a medium sized, heavy saucepan over medium heat. When butter is melted, add brown sugar and salt, stir until dissolved. Turn heat to high, add rice and stir until all grains coated evenly. Add coconut milk and water. Stir. When boiling, immediately cover with tight fitting lid, turn heat to medium-low and simmer undisturbed for 20 minutes. Remove pot from heat but do not open lid. Really, no peeking! Let sit for 10 minutes. While rice is cooking, toast coconut flakes on a dry skillet over medium high heat. Stir frequently to avoid burning, remove from pan as soon as coconut is golden brown, about 2 minutes.

 

 

Saffron Basmati Rice

2 cups Basmati Rice
3 ½ cups Broth (chicken or vegetable)
1 pinch Saffron threads soaked in 2T hot water for 10 minutes

1 tsp Salt
2 T olive oil
½ cup diced onions

1. Wash and drain the rice. In 4-qt pot, heat with olive oil over medium heat. When oil is shimmering, add onions and fry for 3 minutes, until softened and light brown. Stir in rice, broth, saffron + soaking water and salt. Bring to a boil over high heat.

2. Once it starts boiling, immediately cover and turn to low heat.

3. Let the rice cook on low heat, undisturbed (no peeking!) for 20 minutes. Turn off heat. Let sit for another 5 minutes covered to finish steaming. Use a fork to fluff up the rice.

 

 

 

Tropical Rice

2 cups jasmine rice
1 1/4 cups chicken broth
1 cup good, thick coconut milk

1 cup crushed pineapple
2 tablespoons soy sauce (or Tamari on a gluten-free diet)
1 tablespoon sesame oil
1 teaspoon brown sugar
1/4 cup finely chopped green onion

Optional toppings: macadamia nuts, almonds, toasted coconut flakes

Rinse the rice several times until the water runs clear. Drain the rice. In a medium pot, add the rice, broth and coconut milk and bring to a boil on high heat. Once boiling, immediately turn the heat to low, cover with tight fitting lid and let cook for 20 minutes. Turn off heat and do not open lid. Let sit off the heat for 10 minutes to finish steaming.

With a fork, fluff up the rice and mix in crushed pineapples, soy sauce, brown sugar and sesame oil. Top with chopped green onion and any of the delightful toppings.

 

 

 

Salt Cod (Bacalao) with Potatoes over Rice Recipe
Ingredients:
1 tablespoon olive oil1 large russet potato, peeled and cut into 1/2" dice1 bell pepper, diced1/2 onion, diced1 stalk celery, diced2 cloves garlic, minced2 tomatoes, diced1 tablespoon tomato paste1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley 1 pound salt cod (bacalao), soaked overnight (see note belo

w)
Directions:

1. The night before, cover the bacalao with cool water and refrigerate.

2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.

3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.

4. In the meantime, cook the rice according to package instructions. Serve the stew over rice.

Khichri_Polau_Rice 1

Jeera Pulao/Cumin Pilaf Recipe

2 cups Basmati rice

3 ½ cups hot water

2 tsp cumin seeds

2 tsp salt

4 tsp ghee or vegetable oil

Method:

Wash the rice in a colander over a running stream of water, soak the rice in any utensil with enough water to cover it and allow to rest for anywhere between 15 minutes to half an hour.

In a medium sized heavy bottomed dish with a tight fitting lid, heat the ghee or vegetable oil over a medium flame. Toss in the cumin seeds and stir until they change colour, about a couple of minutes.Stir in the soaked and strained rice and toss carefully until the rice grains are coated with the cooking fat. Pour in the hot water and salt, lower the flame to medium, cover and cook till done, about 15 to 20 minutes.

For a quicker version using the rice cooker, just place all the ingredients in the rice cooker, mix and cook till done.

*For a variation try using other whole spices like cinnamon, cloves, cardamom and pepper along with the cumin seeds.

 

  

Ilish Polau
6-8 ilish (hilsa) pieces
1/2 tsp turmeric
2 tsp ginger paste
1 tbsp lemon juice

3 tsp sea salt
2 cups Basmati rice
1 large bay leaf
4 cloves
4 cardamoms
1 tsp kalojieera (nigella)
3 tbsp ghee
¼ cup cooking oil
3 dried red chillies
3 green chillies

Steps

Marinade the fish with 1 tsp ginger, 1 tsp salt, and all the turmeric and lemon juice for 30 minutes
Meanwhile cook the rice and let cool for 30 minutes
In a large pan, heat the cooking oil and lightly sauté the fish steaks and set aside
In the same oil add the chillies, cardamom, clove, bay leaf and stir fry over medium heat for 5 minutes
Add the previously cooked rice to the pan and stir fry until the rice coated with the spices.
Turn off the heat and remove the rice from the pan.
Coat the bottom of the pan with 1/3 of the remaining ghee and add ½ the fish in a flat layer.
Layer ½ the cooked rice over the fish, and drizzle ½ of the remaining ghee and ½ of the remaining salt on top of the rice.
Repeat with the process with the remaining fish, rice and spices.
Pour ½ cup of water over the rice.
Cover tightly and simmer over low heat for 15 – 20 minutes.

 

 

MATTAR PULAO (Green Pea Pulao)

Basmati Rice 500 gms, washed & soaked for 1/2 an hour
Onion 1, sliced
Green peas 2 cups, parboiled

Ghee 170 gms
Bay leaf 1
Peepercorns 8
Cinnamon stick 3 inches
Cardamom 2
Cloves 8
Cashews 50 gms
Raisins 100 gms
Salt to taste
Method

Fry the onions in a pan with the ghee till brown.
Fry the cashews and raisins and keep aside.
Add cloves, cinnamon, peppercorns and cardamoms and fry for a minute.
Then add the rice and fry on low heat so that the rice grains are coated with the ghee.
Add the green peas and fry for another 3 minutes.
Add salt and cover the rice with double its amount of boiling water.
Bring to a boil and then simmer till the water is absorbed.
Garnish with the fried cashews and raisins and serve hot.

 

 

BIRYANI BADSHAHI RECIPE

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice

10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:

First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

 

 

Badshahi Khichri

For the rice
1 cup rice (chawal)
1/2 cup toovar (arhar) dal

2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
a pinch of asafoetida (hing)
1/4 tsp turmeric powder (haldi)
2 tbsp ghee
salt to taste

For the potato vegetable
4 medium sized potatoes, cubed
1 tsp ginger-green chilli paste
1 tsp mustard seeds ( rai / sarson)
2 onions, sliced
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp coriander (dhania) powder
3 tbsp curds (dahi)
2 tbsp ghee
salt to taste

For the tempered curds
1 cup fresh curds (dahi)
1 tsp mustard seeds ( rai / sarson)
4 to 6 curry leaves (kadi patta)
1 tsp ghee
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method


For the rice

Clean, wash and soak the rice and toovar dal for about 30 minutes. Drain and keep aside.
Heat the ghee in a pressure cooker, add the cloves and cinnamon and stir fry for half a minute. Then add the asafoetida and turmeric powder.
Add the rice, toovar dal, salt and 4 cups of hot water and pressure cool till the rice is slightly over-cooked. Keep aside.


For the potato vegetable

Heat the ghee in a pan and add the mustard seeds to it. When they crackle, add the onions and fry for some time till they turn translucent.
Add the ginger-green chilli paste, turmeric powder, chilli powder and coriander powder and saute for 1 to 2 minutes.
Add the potatoes and salt and saute for some more time.
Add the curds, mix well and keep aside.


For the tempered curds

Whisk the curds with salt and keep aside.
Heat the ghee in a small pan and add the mustard seeds to it.
When they crackle, add the curry leaves and pour over the curds. Mix well.


How to proceed

Place the potato vegetable at the bottom of a serving dish.
Top with a layer of the rice over it.
Pour the curds on top and garnish with the chopped coriander.
Serve hot.

 

 

Achari Paneer Pulao

For the rice
1 1/2 cups uncooked long grained rice (basmati)
2 pinches saffron (kesar) strands

1 tsp milk
1/2 tsp caraway seeds (shahjeera)
25 mm. (1") cinnamon (dalchini) stick
2 cloves (laung / lavang)
2 cardamoms (elaichi)
3 tbsp oil
salt to taste

For the achari marinade
2 cups paneer (cottage cheese) , cut into 25mm.(1") cubes
3/4 cup thick curds (dahi)
1 tbsp green chilli pickle
1 tsp fennel seeds (saunf)
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp fenugreek (methi) seeds
1 tsp cumin seeds (jeera)
1/2 tsp turmeric powder (haldi)
1 tbsp mustard oil
salt to taste

Method


For the achari paneer

Blend the curds and green chilli pickle together to a smooth paste.
Add the fennel seeds, mustard seeds, fenugreek seeds, cumin seeds, turmeric
powder, mustard oil and salt and blend again so the spices are coarsely crushed.
Add the paneer and marinate for 20 minutes. Arrange on skewers.
Cook on a barbeque for a few minutes. When the edges turn golden brown, remove from the skewer and keep aside. Alternatively you could use the grill
option of the over or just use a tava (griddle).


For the rice

Boil the rice in a vesselful of salted water till done. Each grain of rice should be separate. Drain and cool.
Warm the saffron in a small vessel, add the milk and rub until the saffron dissolves. Add it to the rice. Keep aside.
Heat the oil in a large pan, add the caraway seeds, cinnamon, cloves and cardamoms and fry until they begin to crackle.
Add the rice, achaari paneer and salt and toss gently for a few minutes.
Serve hot.

 

 

 

Lemon Rice

1 cup (7oz/200g) rice
8 cashew nuts or peanuts
1/8 t turmeric powder

3 t oil
1 green chilli, finely chopped
¼ t mustard seeds
½ t Fenugreek seeds
1 t. Channa dal
10 curry leaves
1 t. Fresh grated coconut
salt to taste
juice of 1 lime
Directions
Wash the rice two or three times in fresh water. Then soak for 30 minutes.

Meanwhile, soak the cashew nuts in 1 cup water for just 15 minutes.

Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8-8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.

In a wok or frying pan, heat the oil. Fry the chilies for 1 minute, then add the mustard seeds and fenugreek seeds and channa dal, drained cashew nuts and curry leaves and fry for 30 seconds. Add the lemon or lime juice. Add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice.

Garnish with coconut. The rice is now ready to serve.

 

 

 

MUGHLAI CHICKEN PULAO RECIPE


Ingredients:

1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 " long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
10 Cardamoms
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)

How to make mughlai chicken pulao:

First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
Now heat 4 tblsp of ghee and fry 2 onions till brown.
Add half the whole spices and then add chicken and mince meat and let it brown.
Add ground spices and fry for a few minutes along with chicken and mince.
Add 2 cups of hot water, cover and cook till chicken is tender.
Beat the curd with saffron and add to chicken.
Cook uncovered for 10 minutes.
Remove from flame and keep aside.
Now heat the remaining ghee and fry bay leaves and remaining whole spices.
Add onions and brown them well.
Add rice and fry till brown.
Add enough water to cook rice and also 1 tsp of salt.
Spread a layer of rice on a flat serving dish and then another layer of meat.
Repeat with one more layer of each.
Garnish with almonds.

 

 

Rani Pasand Pulao

Mutton 1/2 kg
Rice 1/2 kg
Cashew nuts fried 15

Yogurt 1 1/2 cup
Ginger garlic paste 1 tsp
Chilli powder 1 tsp
Whole spices mix 1 tbsp
Lukewarm milk 1 tbsp
All spice 1/2 tsp
Salt 2 tsp
Almonds and pistachio (sliced) 3 tbsp
Saffron 1/2 tsp
Onion (chopped) 1 cup
Oil 1/2 cup

Cooking Directions
Soak saffron in lukewarm milk. Heat oil, fry chopped onion till golden brown.

Then add mutton fry for 5 minutes.

Add whole spices, ginger garlic paste, yogurt, chilli powder and salt. Fry well.

Add 2 cups of water cover and cook till mutton tender.

Add soaked rice with 2 cups of water, cover and cook till rice and meat done.

Lastly add saffron and milk mixture.

Then remove rice in a serving platter, topped with fried cashew nuts, almonds and pistachio.

 

 

 

Afghani Pilaf

Chicken 1 kg
Rice 4 cups (soaked for half an hour)
Oil ½ cup

Ginger garlic paste 3 tbsp
Onion ½ kg
Carrot 1
Salt to taste
Allspice 3 tbsp
White vinegar 2 tbsp

Cooking Directions
Chop onions and saute in hot oil till golden brown.

Now add chicken, ginger garlic paste and salt, stir fry for 5-6 minutes.

Add 1 cup of water and cook on low flame till the chicken is tender.

In a big pan boil sufficient water with some salt.

When the water comes to a boil, add rice and cook till half done.

Sieve and put aside.

Now grind the allspice and roughly-slice the carrot.

Fry the carrot in a little oil for 1 minute and keep aside.

Arrange half the boiled rice in a large pan, top it with cooked chicken, sprinkle crushed allspice.

Now add another layer of rice, sprinkle allspice, cover and put on low flame for 10 minutes.

When the pilaf is ready garnish with fried carrots and serve.

 

 

 

Kebabish Rice

For kebab:
Mince ½ kg
Onion 1

Ginger medium size
Garlic 5 cloves
Green chili 4
Coriander as required
Crushed red chili 1 tbsp
Turmeric 1 tbsp
Whole spice powder 1 tbsp
Salt to taste
Pomegranate seed 4 tbsp
Egg 1
For rice:
Oil ¼ cup
Chopped onion 1
Whole spice as required
Rice 300 gram
Tomato 2
Green chili 8 (cut it from center)

Cooking Directions
Put ginger, garlic, green chili, coriander, egg, red chili, turmeric, whole spice, and pomegranate seed, mince in a chopper and grind it well.

Then make kebab of the mixture.

Heat oil for deep frying. Then deep fry the kebabs in oil.

In a pan sauté onion and whole spice.

Add soaked rice into the pot and fill it with water as required to cook rice.

Add tomato cubes and green chilies in the rice.

When rice is almost cooked and ready to put on low flame, add kebab into it and mix slightly.

Cook on low flame for 8 to 10 minutes.

Tasty kebabish rice are ready.

 

 

 

Prawns Tawa Biryani

Ingredients

Prawns/ Shrimp- 1 kg( 2 pounds)

Jeera samba/ Basmati rice- 4 cups( 960 gms)

Onion large sliced- 4 nos
Tomatoes large sliced- 4 nos
Ginger and Garlic paste- 3 tbsp
Green chilli- 6 nos
Mint/ Pudina leaves- 1 bunch
Coriander leaves- 1/2 bunch
Curd- 3 tbsp
Cinnamon- 2" piece
Cloves- 6 nos
Cardamom- 6 nos
Bay leaves/ Brinji leaves- 2
Mace- little
Marati mokku- 2 nos
Star anise- 1 no
Red chilli powder- 1 tsp( +/- according to taste)
Turmeric powder- 1 tsp
Salt to taste
Oil- 5 tbsp



For marinating Prawns/ Shrimp

Ginger and Garlic paste- 1 tsp

Red chilli powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Sombu/ Aniseed powder- 2 tbsp
Salt- 3 pinches
Method

Soak the jeera samba or basmati rice in water for 10 mins.

Grind green chillis along with Ginger and Garlic paste to a fine and smooth paste and set aside.

Clean, devine and wash the prawns, set aside.
In a medium sized bowl add the marinating ingredients and make smooth paste by adding few tsp water.
Add the prawns to the prepared marination and marinate for atleast 10 mins.
Heat oil in a deep and wide pan, when oil is hot add the cinnamon, cloves, cardamom, bay leaves, mace, star anise and marati mokku.
Fry until the aroma of whole spices rise.
Add the onions to the pan and fry onions until they turn brown.
Now add the ground ginger- garlic and green chilli paste to the frying onions and sauté until the raw smell leaves.
Add the marinated prawns to the pan and sauté for few secs( don't sauté prawns for long time, as prawns will become rubbery).
Next add the tomatoes, curd, mint leaves, coriander leaves, red chilli powder, turmeric powder and required salt to the pan and give a stir.
Next if you are using zeera samba rice, for 4 cups of rice measure 6 to 7 cups water, if you are using basmati rice, for 4 cups of rice measure 4 cups of water and add it to pan.
Cover pan with a lid and bring the gravy to boil, when gravy starts boiling, remove the lid, check and adjust the gravy seasoning and add the soaked and drained rice.
Stir the rice until the gravy is 1/4th absorbed by the rice.
Cover the pan with lid, reduce the heat to low and cook the prawn biryani for 10 mins or until the rice is cooked and tender.
When the Chettinad Prawn Biryani is ready garnish the biryani with rest of the mint and coriander leaves and serve with onion raitha.
Normally we don't serve Prawn Biryani with boiled egg or with chalna. If required you can serve with egg or curry of your choice.

 

 

Kashmiri Pulao - A colorful gourmet

Ingredients:

Basmati Rice - 2 cups

Saffron - 1 pinch
Onion - 1 medium (chopped)
G. chillies - 4 small
Cashews - 20 pieces
Raisins - as needed
Green Peas - 1/2 cup
Black or Brown seedless grapes - 1/2 cup (chopped)
Pomegranate seeds - 3 tbsps
Cinnamon - half inch pieces - 2
Cloves - 3
Cardamom - 1
Ghee/oil - 3 tbsps

Procedure:

Cook the Basmati rice and spread it in a large plate or any flat surface to avoid sticking.
Cook the mixed vegetables of your choice (avoid potatoes) separately and set aside. I used only green peas and microwaved it.
In a large wok, heat ghee/oil fry the cashews and raisins and remove them to a plate retaining the oil.
In the same oil, season with cinnamon, cloves and cardamom.
When they pop, add onions, g.chillies and saute for a few mins until onions become soft.
Now add the cooked vegetables, saute for a few more mins.
Add cooked rice, saffron, salt and mix well gently for 5 mins. Finally add the fresh fruits, half of the roasted cashews and raisins and mix well. The original recipes says to add 2 - 3 tbsps of cream at this point to make it rich. I didn't, but it still came out perfect.
Turn off heat and transfer to a serving bowl. Garnish with the remaining cashews and raisins.

Its definitely a party food, as it has more color as well as flavor and practically goes with any curry!

 

 

 

Beef Tehari

Beef 1 kg (2 lbs)
Onion paste – 1/2 cup
Garlic paste – 2 tsp

Red chili powder – 1 tbsp
Turmeric paste – 1 tbsp
Ginger paste – 2 tsp
Cumin powder – 1 tbsp
Coriander powder – 1 tbsp
Salt – 3 tsp
Onions – 2 medium, thinly sliced
Cinnamon – 2 1/2 inch sticks
Cloves – 8
Cardamom – 4 pods
Bay leaf – 1 medium
Green chili – 6-8
Oil – 1/2 cup (or less)
Rice – 2 1/2 cup (preferably aromatics like Basmati or Kalojira)

Preparation

Cut beef into small pieces
Simmer beef with the next 7 ingredients (pastes and powders) and 2 tsp of salt along with a cup of water until tender. This will be about 45 minutes to an hour. Stir occasionally to ensure that the spices do not stick to the bottom. You may add additional water if needed.
In a large pan (large enough for all the rice and meet), fry the thinly sliced onions until almost golden brown.
Add in the cinnamon, clove, cardamom and bay lead and fry an additional 4-5 minutes.
Add in the previously cooked beef and fry over mediumheat until the oil floats to the top. Stir continuously.
Add in the rice and fry an additional 5 minutes. Stir continuously.
Add in 5cups of water, 1 tsp of salt and the green chili and bring to boil over high heat.
As soon as it starts boiling, turn the heat to low. Give it a thorough stir to ensure no rice is sticking to the bottom. Cover and cook for 25 minutes.

 

 

PANCHRANGI PULAO (MIXED VEGETABLE PULAO)

Basmati Rice 350 gms,soaked for 20 minutes
Ghee 120 gms
Onions 100gms, chopped

Potato 100 gms, peeled and cubed
Carrots 100 gms, cubed
French beans 100 gms, diced
Green peas 75 gms, shelled
White Pumpkin 100 gms, cubed
Green chilli 8
Ginger, garlic paste 50 gms
Chilli powder 10 gms
Ginger 1 inch, cut into juliennes
Garam masala 5 gms
Saffron a few strands, soaked in warm milk
Mint leaves 20 gms, chopped
Coriander leaves 20 gms, chopped
Cardamom a pinch
mace powder a pinch
Salt to taste

Method

Saute the garam masala in a pan with the ghee till it crackles. Add the onions and fry till brown.
Add half of the ginger, garlic paste green chillies, chilli powder and salt and sauté for 5 minutes.
Add the vegetables and fry till they a re well coated with the masala.
Add water and cook till the vegetables are done. In one litre boiling water add salt and some whole garam masala and rice and cook till half done.
Take the pan with the cooked vegetables and sprinkle half of the ginger juliennes, green chillies, saffron milk, mint leaves, coriander leaves and spread half of the rice over the vegetables.
Repeat the layers and cover with a moist cloth.
Seal the pan and put on dum or in a pre-heated oven for 15 minutes.
Serve hot with raitha.

 

 

 

Mushroom Pulao Recipe

1 Cup boiled rice
• 1-1/2 Cup button mushrooms, chopped
• 1 Capsicum, chopped

• 1 Onion, chopped
• 1/2 Tomato, chopped
• 3 Garlic cloves
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Turmeric powder
• 1/2 tsp Chili powder
• 3 tbsp Oil
• Grated cheese, for garnish

How to make Mushroom Pulao:
• Heat oil and sauté onions and garlic till they turn light brown.
• Add chopped capsicum and tomato. Cook for 2 min.
• Add mushrooms and cook for 3 minutes.
• Add salt, pepper, turmeric and chili powder.
• Add boiled rice and mix well, but gently so as not to break rice.
• Garnish with grated cheese.
• Mushroom Pulao is ready.

 

 

Indian Style Paneer items

How To Make Paneer

1 litre Milk
11/2tsp vinegar or 1/2tsp lemon juice or citric acid

How to prepare paneer:

Boil the milk in a pan.
When it's boiling add lemon juice or vinegar or citric acid which ever you are using, while stirring.
If citric acid is being used, dissolve it in 2-tbsp water before adding.
When milk curdles full turn off the gas and keep aside for 5 minutes.
Pour it on to a cotton/muslin cloth and tie it with a tight knot.
When all the water is drained from the paneer shape it into a rectangular block.
Now place the cloth under heavy weight for 2-3 hours before using it.
Note: Do not throw away the leftover water as it can be used for kneading chapati or paratha dough.

 

 

MATTAR PANEER RECIPE

450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer
2 medium onions (chopped)

6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves

Preparation:

Make a paste by grinding together half the onions, the garlic and coriander seeds.
Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
Add the turmeric and the paste mixture and fry until the ghee starts to separate.
Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

 

PALAK PANEER RECIPE

500gms Fresh Palak (Saag)
100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste

5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

Clean and wash palak (spinach) nicely.
Boil the spinach in water and cool it.
Now mash it in a mixer.
Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
Now add onions and fry till golden brown.
Add all spices except red chili powder.
Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
Add Paneer pieces to the gravy and cook until done.
Take out in a bowl.
Just before serving, heat pure ghee in a small pan.
Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
Caution: Don't allow chili powder to burn .

 

 

Kadhai Paneer
Ingredients
500 gms paneer, cut into cubes
1 & 1/2 cups tomato puree
1 medium onion - chopped

1 medium green bell-pepper - deseeded & chopped
1/2 tbsp ginger-garlic paste
1 tsp kasuri methi
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp aamchur (dry mango) powder
1/2 tsp garam masala
salt & sugar - to taste
2 tbsp fresh coriander leaves - chopped
3 tbsp ghee or cooking oil

Method
Heat ghee in a pan, add the chopped onions and the chopped bell-peppers and saute until light brown and soft, but not mushy.

Add the ginger-garlic paste and all the masala powders, except kasuri methi, and roast for 2 mins.

Then add the tomato puree, salt, sugar, kasuri methi and the paneer cubes and let it cook, partially uncovered, for about 8-10 mins on medium heat.

Check for taste and adjust seasoning if needed. Garnish with freshly chopped coriander and serve hot with Parathas or Vegetable Pulao.

 

 

PANEER KOFTA IN COCONUT GRAVY

Ingredients:

For Koftas:

Grated Paneer - 1 cup (I run the fresh paneer cubes in a food processor or you can also grate the paneer)
Boiled and Mashed Potatoes - 1 cup
Boiled and mashed peas and carrots (don't mash the vegetables too much) - 1 cup
Raisins - a few
Chilli Powder - 1/2 tsp
Corriander powder - 1 tsp
Grated Ginger - 1/2 tsp
All purpose flour or Corn flour - to dust the Kofta balls
Chopped corriander leaves - a hand full.
Salt as required

For Gravy:

Onions - 1 medium
Tomatoes - 1 large - diced
Ginger/Garlic paste - 1 tsp
G.chillies - 2
Corriander Powder - 2 tsp
Turmeric - 1/4 tsp
Crushed paneer - 1 tbsp
Broken Cashews - 2 tbsp
Cream - 1/4 cup
Coconut milk (light coconut milk is better) - 1 cup
Chopped corriander leaves - a hand full.

Procedure:

For Koftas:

Combine the crushed paneer, mashed potatoes in a wide bowl.
Squeeze the water out of the boiled vegetables (you can use this water for the gravy), and mash the vegetables until they lose shape (don't make it a paste). Add this to the paneer and potatoes.
Add Chilli powder, corriander powder, ginger, salt and corriander leaves. Mix well.
Make a small balls from this mixture, pat it a bit flat, place 2 raisins in the middle, and roll it back to a ball. Adding raisins is completly optional, I make it this way as my daughter enjoys it and also definitely adds a kick to the koftas. You can certainly make just a plain ball.
Roll over these balls on the flour (I use all-purpose flour). Set aside.
Deep fry the Koftas in oil. Set aside.

Tip: To get perfect Koftas, all the ingredients should be free from water as much as possible. I remove the potatoes from water as soon as they are cooked and let it dry for 5 mins before I mash them. I also drain the water from the vegetables as soon as they are cooked.

Try to deep fry only one first. If it breaks, add some Rava or bread crumbs to the mixture and mix well. This may absorb that extra moisture.

For Gravy:

Heat oil in a pan. Fry the onions until they trun color, then add ginger/garlic paste and tomatoes and fry again.
Add turmeric, chilli powder and corriander powder. Add salt and fry for a few mins until the tomatoes are well cooked. Let this cool, add cashews and grind this mixture to a paste.
Heat a little oil in the pan again, and add this blended mixture. Fry for a min or two and add the squeezed vegetable water. Cover and cook for 5 mins.
Now add the crushed paneer, boil it for a min.
Finally add the coconut milk and fresh cream. Boil for 2 mins. If required add some water.
Add the Koftas and remove from heat immediately. Garnish with corriander leaves. The Koftas will absorb the gravy quickly. So the gravy should not be too thick.

Serve hot with Rotis/Parathas.

 

 

Paneer Malabari
Ingredients:

Paneer - 25 cubes
Onion - 1 medium

Tomato Puree - 1/2 cup
Cinnamon - 1 inch
Cloves - 2
Curd - 1/4 cup
Chilli powder - 1 tsp
Pepper powder - 1/2 tsp
Raisins - a few
Corriander leaves - a hand full

For the paste

Cashews - 6 full (or 15 broken pieces)
Shredded coconut - 2 tbsp
Cumin seeds - 1 tsp
Cardamom - 1
Kasakasa - 1 tbsp (soaked in water for 10 mins)
G.Chillies - 2 small
Ginger - 1 inch
Garlic - 3 medium pods

Procedure:

Dry fry Cumin seeds, cardamom. Then add the shredded coconut and dry fry for a few more mins. Grind these together with g.chillies, ginger, garlic, cashews and soaked kasakasa to a smooth paste.
Heat oil in a pan and season with cinnamon, cloves.
Add chopped onions and fry for a few mins.
Add tomato puree and all spice powders. Mix well and cover for 5 mins in medium heat.
Add the ground paste and salt. Fry for 3 - 4 mins or cover for 5 more mins.
Now add paneer cubes, raisins and curd. Stir well and boil for some more time.
Finally add corriander leaves and remove from heat.

Serve hot with Rotis/Parathas.

 

 

HaraBhara Paneer
Ingredients:

Paneer cubes - 25 (small sized)
Capsicum - 1

Corriander leaves - 1 cup (chopped)
Mint leaves - 5 or 6
Onion - 1 medium
Ginger - 1 inch
Garlic - 3 cloves
G.chillies - 5 (small)
Cinnamon - 1 inch
Cloves - 3
Cardamom - 1
Cashews - 5 numbers
Kasoori Methi (Crushed) - 1 tsp
Cream - 3 tbsps

Procedure:

Blend these to a paste - 1/2 onion (chopped), ginger, garlic, g.chillies, corriander leaves, mint leaves, cloves, cinnamon, cardamom, cashews. Just add little water to make it to a semi-solid paste.
Chop the capsicum to 1 inch cubes.
Heat oil in a pan, add the remaining 1/2 onions (chopped) and fry for 2 mins.
Add the chopped capsicum and fry for 2 more mins.
Add the paste and 2 tbsps of water fry in medium heat for 4 to 5 mins. The raw smell of corriander and mint should not go away. I cover it for 3 mins and then fry for the last 2 mins.
Add salt, 1 cup water and let the mixture boil until it reaches almost a thick consistency.
Add Kasoori Methi and then Paneer cubes - mix them together and boil for 2 more mins.
Finally add cream and stir together. If you want to lighten the spice level, you can add extra cream.
Remove from heat and leave it for 30 mins before serving.

Goes best with Naan!

 

 

Paneer Butter Masala

Ingredients
3 big tomatoes - pureed
250 gms paneer - cubed

2 big onions
1 bay leaf
2 cloves
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 tbsps cashewnut paste
1/2 tsp turmeric powder
1 tsp dhania powder (dry coriander powder)
1/2 tsp kasuri methi (dry fenugreek leaves)
1 tsp tandoori masala (optional for color)
2 tsp garam masala powder
salt and lemon juice - to taste
3 tbsp butter
3 tbsp fresh cream
fresh coriander - chopped for garnish

Method
Skin the onions and blanch them in hot water for 3 mins, then ouree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.

Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.

Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.

Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.

Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream.

Garnish with coriander leaves. Serve the Paneer Butter Masala with any bread of your choice, pulao or simply jeera rice.

 

 

Shahi Paneer

Ingredients
Fresh Paneer - (slab can be found at indian grocery stores)
1 Onion

1 cup Tomato puree
Spices -Ginger-garlic paste, salt, red chilli powder and lemon juice to taste, 2-3 bay leaves, half stick of cinnamon, turmeric-1 tsp, cumin seeds, garam masala powder-1 tsp
Chopped coriander and some shredded paneer for garnishing
1/2 cup Whipping cream
2 tbsp Oil for saute

Method
Chop the onions and grind them on Pulse so that its minced, but not blended.

Now take a huge pan, add some oil to it and then the bay leaves, cinnamon sticks, cumin seeds and the onion. When its golden and cooked entirely, add the tomato puree and saute for some time. Then add all the spices- chilli powder, turmeric powder, garam masala powder, salt and mix well. Add some water to create enough gravy then cook covered for 5-10 mins on medium flame.

Then add the whipping cream and stir continuously and cook for another 10 mins. When the gravy looks thick and creamy, add the lemon juice to taste and let it cook.

Slice the paneer into small cubes. You can keeep the paneer referigerated for 3-4 days, but remove it and keep outside at least for 15 mins before you want to serve the curry. Now add the paneer cubes to the gravy, cook another 5 mins and take it off the flame.

Garnish with coriander and shredded paneer when ready to serve. Enjoy your Shahi Paneer with Naan or Vegetable Fried Rice!

Tip: If the paneer is hard, cut into cubes and dip in salt water for 5 mins. This will make it soft!

 

 

Paneer Korma Recipe

Ingredients:

250 gms Cottage Cheese (Paneer)

4 Tomato (Tamatar)
3 Onion (Pyaj)
1 ” long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)
How to make paneer korma:

Cut paneer in square pieces.
Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
Grate mava.
Heat clarified butter (ghee) in a pan.
Add onion (pyaj), tomato (tamatar) paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Add mava, cream (malai).
Simmer for 2 minutes.
Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
Add cottage cheese (paneer) pieceswith 1/2 cup of water
When the gravy thickens put off the flame.
Take off the fire and serve hot.

 

 

PANEER BHURJI

200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds

2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt


Preparation:

Chop the onions, tomatoes and chillies finely.
Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
Add the chillies and tomatoes and fry till they are soft and pulpy.
Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
Garnish with chopped coriander and serve hot.

 

 

Paneer Rajma Recipe

Ingredients

200 gm Paneer (Indian cottage cheese) chopped into small cubes

1 medium sized Onion (chopped finely)
1 tsp black lentils
1 tsp cumin seeds
A few Curry Leaves
150 gm Rajma (beans)
Salt, Red Chilly Powder to taste
Oil for frying
1 tsp Turmeric powder
Chat Masala
1 tsp Garam Masala
1 tsp Ground Ginger

Preparation

1. Fry the Paneer cubes in a pan till they turn golden in color.

2. Now, set aside the Paneer cubes

3. After that, heat the oil in a pan and fry the cumin seeds for ½ min

4. Add the chopped onion and the lentil seeds and fry till the onion turn golden brown

5. Add Red Chilly powder, Turmeric powder and ginger paste and fry for a minute.

6. Now add the Paneer cubes and Rajma and sauté for some time.

7. Add salt and water to it and cook over a light flame till the beans are tender.

8. Now, add Garam Masala and Curry leaves and stir well for a minute.

9. Before serving sprinkle little bit of Chaat Masala (a kind of Indian spice).

Your Paneer Rajma is ready to be served hot. Enjoy it with Naan, Kulcha or chapatti.

Paneer Rajma apart from being a mouthwatering dish is also a very healthy option as well. It is low in cholesterol and the ingredients are rich in protein. This is a major reason for its popularity. As the world becomes smaller and smaller and boundaries are getting diminished more and more people are waking up, to this wonderful recipe from India. So, now you have another option for your dinner menu and I am sure, you will definitely like it.

 

 

Iftaar Special..

Breaded Chicken Cutlets

 Ingredients

• 10 slices white bread or 1 1/4 cups bread crumbs*
• 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon finely grated lemon zest
• 3/4 teaspoon kosher salt
• Freshly ground black pepper
• About 1 cup all-purpose flour, for dredging
• 2 large eggs, beaten
• 4 boneless skinless chicken breast, each about 6 ounces
• 1/3 to 1/2 cup oil, for shallow frying
• Serving suggestion: Lemon wedges, thyme sprigs for garnish
• *(Use a bread with low or no sugar content-otherwise, like sourdough or the coating will brown too quickly)

Directions

Preheat the oven to 350 degrees F.

To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper.
Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges.

 Keema Biryani

1/2 kg rice,( half Boiled with 1tsp cumin seeds, salt and bay leaves)
1 kg mince
2 tbsp red chili powder

Salt to taste
1/2 cup oil
2 onions, sliced
1/2 bunch mint leaves, chopped
6 green chillies, whole
2 tbsp garlic ginger paste
2 tbsp whole all spices (black pepper, cloves, cardamoms and cinnamon stick)
5-6 tomatoes, chopped
1/2 cup dry plums
1/2 bunch coriander leaves, chopped
1 tsp coriander powder
1 tsp cumin powder
1 tbsp all spices powder (garam masala)
Few Bay leaves

Method Of Keema Biryani

Heat the oil in a pan and fry the onions, when they are light brown in color then add whole spices and bay leaves and allow to splutter.
Mix in the minced meat and the ginger-garlic paste and fry for 6-7 minutes over a medium heat.
Once the mince is nicely fried, mix in the tomatoes, plums, salt, cumin powder, red chili powder, all spices powder, coriander powder and cook it covered on low flame till all water dries up and mince is cooked.
In other pan put some oil in bottom and then place cooked mince, green chilies, mint and coriander leaves and cover it with half cooked rice.
Seal the pan with its cover and put the biryani on dum for 5- 15 minutes. Serve hot with khuchoomer salad and raita.

Tip: If you are cooking 1 kg rice then you must take 2kg mince. Mince should always be double in quantity.

 

 

 

Fish Fry

Ingredients
* Vegetable oil, for frying
* 1 1/2 to 2 pounds fresh cod

* Salt and pepper
* 1 /2 cup all-purpose unbleached flour
* 2 large eggs
* 2 tablespoons cold water, a splash
* 2 cups plain bread crumbs
* 1/2 teaspoon dried mustard powder
* 1/4 teaspoon cayenne pepper, a few pinches
* Suggested: 3 disposable pie tins
* Wedged lemons and malt vinegar for topping
Method:
Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
When the fish is evenly golden all over, remove and drain on brown paper sacks.

 

 

Calcutta Chicken Roll

Ingredients:
Chicken:
*500 gms boneless chicken, skinned & cut into 2″ cubes

*250 gms (2 cups) yogurt / curd
*3 tbsp tandoori chicken masala
*½ tsp nutmeg powder
*salt to taste
*2 tsp mustard oil
*1 tbsp butter
*1 tsp coriander leaves, finely chopped (optional)

Parathas:
*1 ½ cup plain flour (maida)
*1 tsp oil
*1 tsp salt (to taste)
*½ cup water (as required, for kneading dough)
*3 eggs
*white oil, to fry the parathas


Assembling:


*2 large onions, finely sliced (lengthwise)
*2 green chillies, finely chopped
*tomato sauce
*chat masala
*1 lemon, halved


Method:

Chicken stuffing:
1. Wash the chicken cubes and beat a little with a kitchen knife.

2. Sprinkle salt, lime juice and mustard oil over the chicken pieces and rub altogether.

3. Add tandoori chicken masala and the nutmeg powder.

4. Whip the yogurt & pour over the chicken cubes, add the chopped coriander leaves and mix well. Marinate for at least 30 minutes.

5. Take a non-stick pan and melt butter. Take out the chicken cubes from the marinade and fry them till tender and cooked thoroughly.

Making parathas (for roll):
1. Beat the eggs well with a little salt and keep aside.

2. Sift the flour, add salt and oil and knead to form a soft dough. Divide the dough into roundels (the roundels will be slightly bigger than those for making roti / chapatti).

3. Take a rolling board, and roll out a circular paratha (a little thicker than ordinary roti / chapati).

4. Heat tawa / griddle and place the paratha on the heated tawa / gridldle. Cook one side then flip to cook the other side.

5. Pour 1 tsp oil on the tawa / griddle and coat the parantha with the oil. Keep aside.

6. Add 1 tsp of oil again on the tawa / griddle and pour a little portion of beaten egg on the tawa / griddle. Quickly put a paratha on the egg and allow the egg to set.

7. Flip the paratha over to the other side (egg side up) and cook till both sides are evenly fried.

8. Remove the fried paratha from tawa / griddle. Keep aside.


Assembling the roll:
1. Place the paratha (egg side up) on a serving plate and lay a portion of the cooked chicken pieces in a straight line in the middle of the paratha.

2. Place sliced onions, chopped green chillies on the chicken cubes, add tomato sauce and sprinkle chat masala. Finally squeeze the lemon on the chicken cubes.

3. Roll the paratha with the chicken stuffing firmly so that the chicken cubes do not fall.

4. Wrap the roll in a tissue paper and serve hot with tomato sauce / chilli sauce.

 

 

Chicken Cheese Balls


Ingredients

Chicken mince meat / Keema 1/4 kg
Chilli powder 1/2 tsp
Cold milk 2 tsp
Salt to taste
Cheese filling
Cheddar cheese, grated 1 cup
Capsicum, finely chopped 1 large
Mint leaves, finely chopped 1 tsp
Green chillies, finely chopped 5
Chilli powder 1/2 tsp
Garlic powder 1 tsp
Salt to taste
Batter
Egg, beaten 1
Cold milk 2 tsp
Chilli powder 1/4 tsp
Salt to taste
Bread crumbs as required
Oil for deep frying

Cooking Directions

Marinate the chicken mince in chilli powder, salt and cold milk for 40 minutes.

To prepare the cheese filling, mix all the ingredients and keep it in the refrigerator.

Beat egg, milk, chilli powder and salt in a small bowl and set aside.

Apply a little oil to hands and make a small, flat patty from the chicken mince.

Put a teaspoon of cheese filling in the middle and roll the patty closed over it to make a ball shape.

Make all cheese balls like this. Then dip them in egg mixture and roll in bread crumbs.

Deep fry the mince cheese balls on medium heat till golden brown.

Serve hot with chilli garlic sauce.

 

 

Finger Fish

Ingredients:
* 400 g fillets of white fish, partially thawed
* 120 g breadcrumbs

* 2 tbsp grated parmesan cheese
* 1 tbsp chopped fresh parsley
* 1 tsp grated lemon peel
* ½ tsp paprika
* ½ tsp dried thyme
* ¼ tsp garlic salt
* 150 ml double cream
* 1 egg
* 100 ml plain flour
* 100 ml vegetable oil
* freshly ground pepper
* salt
Method:
Step 1:
Prepare the fillets Cut the cod fillets into strips and set aside.

Step 2:
Make the coating Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

Step 3:
Beat the egg In a separate bowl, pour in the egg and the cream. Beat them together with a fork.


Step 4:
Prepare the flour Put the flour in a bowl ready to coat the fish.

Step 5:
Coat the fish Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

Step 6:
Fry the fingers Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

Step 7:
Drain the fingers Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Step 8:
Serve up Place on plates and serve with lemon wedges and chips

 

 

Chicken Cheese Cutlets



Chicken boneless ½ kg

Cottage cheese 500 gm
Bread crumbs as required
Egg white 2
Rice flour 2 tbsp
Green chili 4 (chopped)
Black pepper crushed 1 tsp or to taste
Green coriander ½ bunch (chopped)
Bread slice 2
Garlic 3 cloves
Soya sauce 1 tbsp
Oil for frying
Salt to taste

Buy These Ingredients Now
Cooking Directions

Boil chicken with garlic cloves.

Cool and chop in a chopper.

Now add cheese, bread slice and bread crumbs in chopper and chop well.

Now add green chili, salt, coriander, black pepper, egg white, soya sauce and rice flour in chicken and mix it well.

Make cutlets of the mixture.

Shallow fry till golden brown.

Serve hot with ketchup.

 

 

Fried Chicken Tenders

Ingredients of Fried Chicken Tenders:
Chicken-Tenders-recipe

Fried-Chicken-Tenders-recipe

6 boneless chicken breasts
1 cup all- purpose flour
2 cups bread crumbs
3 eggs, lightly beaten
1 tsp cayenne pepper
1/2 tsp black pepper
2 tbsp lemon juice
1 tsp onion powder
2 tbsp prepared mustard
salt to taste
oil for frying

How to make Fried Chicken Tenders:

Rinse and pat dry chicken properly.
Cut chicken into strips.
Season with salt and cayenne pepper.
Add mustard,lemon juice and onion powder.
Place bread crumbs in a shallow plate or bowl.
Beat eggs and place in a separate shallow bowl.
Season with a pinch of salt and pepper.
Set aside.
Place flour in a shallow plate.
Take a chicken strip and coat in the flour then dip into the beaten egg.
Dredge in the bread crumbs.
Shake off excess bread crumbs and place on a plate.
Keep aside.
Heat oil in a pan over medium heat.
Place chicken strips in hot oil and fry 6 to 8 minutes or until
golden.
Remove from the oil and drain on paper towel.

 

 

Chicken and noodle fritters

Ingredients

* 2 x 85g packets 2-minute noodles

* 6 eggs
* 200g cooked chicken, chopped
* 125g can corn kernels, drained
* 5 spring onions, thinly sliced
* 2 teaspoons vegetable oil

Method:
1 Cook noodles following packet directions and discarding seasoning packet. Drain well. Cool.

2 Whisk eggs in a large bowl. Add noodles, chicken, corn and spring onions. Stir until well combined.

3 Heat a barbecue hotplate to a medium heat. Spread oil on hotplate. Spoon 1/4 cupfuls of noodle mixture, cooking 4-6 at a time, on hotplate. Cook for 2 minutes, or until golden and egg is set. Turn and cook 1-2 minutes more, or until egg is cooked through.

4 Transfer to a large plate. Cover to keep warm. Cook remaining fritters. Serve with bok choy and soy sauce.

 

 

Shingara.


Ingredients
(For the pastry)

Flour-250 gms,
Ghee-2tbls, Salt-1/8 ts.
Water-1/2 cup,
Oil for deep frying
(For the Filling)
Cauliflower in tiny flowerets-100 gms.,
potato diced-100 gms
Shelled peas-100 gms,
Sliced fine onion-50 gms,
Oil-2 tbls
Turmeric powder-1/8 tsp,
Cumin powder-1/4 tsp, Coriander powder-1/4 tsp,
Chilli powder-1/8 tsp, Salt to taste,
Sugar-1/4 tsp,
Ginger paste/powder-1/4 tsp
Method:

Steps:
(For the Filling)
Heat oil and fry all the ingredients over low heat till it is cooked. Remove heat and let it cool.

(For the pastry)
Rub ghee into sieved flour and salt. Add enough water to make soft, pliable dough. Knead thoroughly till dough comes clean off the board. Cover and keep it aside at least for 1/2 an hour. Divide into 12 equal portions and roll out into 4″ diameter circles. Cut each circles into half. Taking one half, form a hollow cone. Fill each cone with the prepared filling. Wet along the open mouth of the cone and seal. The finished shingara is triangular in shape. Heat oil till very hot and gently slide in a few shingaras at a time. Fry till golden brown. Remove with slotted spoon and drain excess oil.

 

 

Cheese Samosa

Ingredients:
1 500gram packet of ready made samosa leaves
3 round boxes of cream cheese wedges

Some water for sealing

Method:
Cut cheese wedges into half lengthwise (so you get a thinner wedge).
Take a samosa leaf carefully so as not to rip it. Put a halved-wedge at one end at a 45degree angle, fold into a triangle. Keep on folding the triangle until you reach the end of the leaf. Seal the final end by rubbing some water onto the leaf.
Heat some oil for deep frying. Deep fry the samosas until golden, drain on a paper towel. Let cool slightly before serving to avoid burns from hot cheese.
Can be kept in a tupperware in the fridge/freezer for one week.
Makes 48 (4 dozen).

 

 

 

 

Boneless Buffalo Wings
Ingredients:

3 boneless & skinless chicken breasts
1 egg, lightly beaten

1 cup all purpose flour
1 cup milk
1/4 cup hot pepper sauce
1 tbsp butter
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp paprika powder
1/4 tsp garlic powder
oil for deep frying

Directions:

Cut boneless chicken breasts into 1/2 inch strips
In a large bowl, combine together all purpose flour, black pepper, paprika, cayenne pepper, garlic powder, and salt.
In a small bow, beat egg with milk.
Dip each piece of chicken in the egg mixture.
Then roll in the flour mixture.
Turn to coat evenly.
Cover and refrigerate breaded chicken for 20 minutes.
After 20 minutes, heat oil in a large skillet or a deep pan.
Fry breaded chicken in hot oil, in batches.
Cook for 5 minutes or until golden brown.
Meanwhile, In a small bowl, mix together hot sauce and butter.
Microwave sauce on High for 20 seconds or until melted.
Pour sauce over the cooked chicken.
Toss well to coat evenly.
Boneless Buffalo Wings are ready now.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Breaded Steaks Ingredients:

2 pounds beef top sirloin tip steaks
1 package (15 ounces) seasoned bread crumbs
2 eggs, lightly beaten

1 cup milk
1/2 cup all-purpose flour
1/4 cup canola oil
1/4 tsp salt
1/8 tsp black pepper

Directions:

Flatten steaks to 1/2-inch. thickness then cut into serving-size pieces.
Set aside.
Place flour in a shallow dish.
In another shallow bowl, whisk together the eggs, milk, salt and pepper.
Place bread crumbs in a third shallow bowl.
Roll each steak piece with flour then dip into egg mixture.
Coat with bread crumbs, turn to coat evenly.
Heat oil in a large skillet over medium-high heat.
Fry steak in hot oil for 4 minutes on each side or until meat reaches desired doneness.
Breaded Steaks are ready now.
Serve with Garlic Potato Wedges.

 Pineapple Chicken Tenders

Pineapple Chicken Tenders Ingredients:

2 pounds chicken breast tenderloins

1 cup pineapple juice
1/3 cup light soy sauce
1/2 cup packed brown sugar
skewers as required

How to make Pineapple Chicken Tenders:

Pour pineapple juice and soy sauce in a small saucepan.
Stir in brown sugar until dissolved.
Cook for 2 minutes then remove from the heat.
Place chicken tenders in a medium bowl.
Add pineapple marinade,toss to coat evenly.
Cover and refrigerate for 30 minutes.
Preheat a grill for medium high heat.
Lightly oil the grill grate.
Thread chicken lengthwise onto skewers.
Grill chicken tenders on each side for 5 minutes or until chicken is tender and all juices run clear.
Pineapple Chicken Tenders are ready now.
Serve with Pineapple Mustard Dip.

 

Grilled Chicken Citrus Salad Ingredients:

4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
4 green onions, chopped

2 oranges – peeled, segmented, and chopped
2 stalks celery, sliced
2 shallots, minced
2 cloves garlic, minced
1/2 cup orange juice
1/4 cup lime juice
1 tsp red chili powder
1 tsp ground cumin
1 tsp white sugar

Directions:

Place orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar in a mixing bowl.
Whisk until well combined.
Pour half of this mixture into a large resealable plastic bag.
Place chicken breasts into the bag.
Seal the bag.
Refrigerate for 2 hours or until chill.
Cover and refrigerate the remaining dressing.
Preheat an outdoor grill for medium-high heat.
Place romaine lettuce, oranges, celery, and green onions in a large salad bowl.
Toss well and set aside.
Brush the grill grate with oil.
Place chicken on the grill grate.
Discard the marinade from the chicken.
Cook for 8 minutes on each side or until chicken is tender and all juices run clear.
Remove chicken from the grill.
Cut into thin strips.
Toss salad with reserved dressing.
Top with sliced chicken.
Grilled Chicken Citrus Salad is ready to serve.

 

Spicy Garlic Hot Wings Ingredients:

1 (4 pound) bag chicken wing drumettes
4 cloves garlic, minced
2 green onions, thinly sliced

1/2 cup chopped cilantro
1/3 cup soy sauce
1/4 cup water
3 tbsp rice vinegar
2 tbsp minced fresh ginger
2 tbsp hot chili oil
1-1/2 tbsp sugar
1 tbsp sesame oil
1 tsp cornstarch

Directions:

Preheat over to 400 degrees F (200 degree C).
Place chicken wings on a nonstick baking sheet.
Bake in the preheated oven for 20 minutes, drain liquid.
Turn wings over.
Bake 25 minutes longer or until all juices run clear.
Meanwhile, Pour hot chili oil in a small saute pan.
Saute ginger, garlic, and green onions for 2-3 minutes.
Stir in the rice vinegar, sugar, sesame oil, and cilantro.
In a small bowl, disssolve cornstarch in water.
Pour into the sauce pan.
Keep stirring and cook for 5 minutes or until sauce is thickened.
Transfer baked wings in a large dish.
Pour sauce over the chicken wings.
Toss to coat.
Spicy Garlic Hot Wings are ready to serve.

 

Minute Steaks Parmesan Ingredients:

4 beef cubed steaks (4 ounces each)
1 egg white, lightly beaten
1 can (8 ounces) pizza sauce

1/2 cup finely crushed saltine crackers
1/2 cup grated Parmesan cheese
2 tbsp butter
2 tsp water
Dash pepper

Directions:

Place egg whites in a shallow bowl.
Add water and pepper.
Mix until well combined.
Place cracker crumbs and cheese in another shallow bowl.
Dip each cubed steak into the egg mixture.
Then roll in cheese-cracker mixture.
Turn to coat evenly.
Melt butter in a large skillet over medium heat.
Place steaks into the skillet and cook on each side for 4-5 minutes or until browned.
Stir in pizza sauce.
Simmer for 5 minutes or until cooked through.
Top with remaining crumb mixture.
Minute Steaks Parmesan is raedy now.

 

Tandoori Fish Recipe

Ingredients

* 2 lbs of any white fish fillets (cut into 2-3-inch pieces)

* 1 tbsp chopped fresh ginger
* 4 cloves garlic
* 1/3 cup vinegar
* Salt To Taste
* 1 tbsp ground coriander seeds
* 1 tbsp ground cumin seeds
* 1 tsp ground cayenne pepper
* 1/2 cup vegetable oil

Method

1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with your favorite chutney.
9. Enjoy!

 

Butter Prawn

Ingredients:

1 lb large prawns

Oil for deep frying
3 tablespoons butter
6 bird’s eye chilies (chopped)
3 sprigs of curry leaves (use only the leaves)
3 cloves garlic (finely chopped)
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon soy sauce
1 tablespoon Chinese cooking wine (rice wine preferred)
6 tablespoons of grated coconut (dry fried until golden brown)

Method:

Leave the prawn heads and shells on but chop off the eyes part. Slit down the back to remove the veins. Pat dry. Heat oil and deep fry the prawns. Drain and set aside.

Melt the butter, add bird’s eye chilies, curry leaves, garlic, salt and fry for 2 minutes or until fragrant. Add prawns, sugar, soy sauce, wine, and grated coconut. Cook over high heat for 1-2 minutes, stirring frequently. Serve immediately.

 

 

Chicken Fateh

Ingredients
100 gms boneless chicken, boiled and shredded
1/4 piece of large Arabic bread, cut into small pieces and roasted till brown

1 clove garlic, chopped
Salt and white pepper, to taste
Cumin and red chilli powders, a pinch each
20 gms boiled chickpeas
10 gms pine nuts
1 tbsp each, chicken stock and hot ghee

For yoghurt sauce, mix together:
60 gms yoghurt
20 gms tahina
2 cloves garlic, minced
Salt and white pepper, to taste
Juice of 1 lemon

Method
Put bread in a large salad bowl and drizzle chicken stock over. Add chicken, half the chickpeas and garlic and toss well. Season with salt and pepper and add yoghurt sauce, and remaining chickpeas, pine nuts, cumin and chilli powders. Drizzle ghee and serve hot.

 

 

Chicken Kofta with Tahina Sauce
Serves 4

Ingredients
For the kofta:

500 gms chicken mince
100 gms finely-chopped onion
25 gms finely-chopped parsley
Cinnamon and sumac powders, a pinch each
1/2 tsp black pepper
1 egg, whisked
Ghee, for basting
100 ml tahina sauce

Method
Mix all the ingredients for the kofta and make a sausage-like roll between your palms. Baste it with ghee and grill it till cooked. Brush ghee while it cooks to ensure that it does not stick to the baking tray. When done, drizzle tahina sauce on top and sprinkle some sumac powder. Serve with rocca salad and qubz.

 

 

Chow Mein Recipe

Ingredients:

1 tablespoon vegetable oil

1 medium onion, finely chopped
2 cloves garlic, crushed
500 gram beef mince
1 tablespoon curry powder
2 medium carrots, finely chopped
2 celery sticks, sliced thinly
150 grams mushroom, sliced thinly
1 cup chicken stock
1/3 cup oyster sauce
2 tablespoons soy sauce
450 grams thin noodles
1/2 cup frozen peas
1/2 cup frozen green beans
350 grams cabbage, shredded
Instructions:

Heat oil in wok.
Stir-fry onion and garlic until the onion is soft and slightly browned.
Add the minced meat and stir until cooked through.
Add the curry powder and stir-fry for 1 minute.
Add the carrot, celery and mushroom, and stir-fry until vegetables are soft.
Add the chicken stock, soy and oyster sauces and the noodles.
Stir-fry until the liquid boils, then lower the heat.
Add peas, beans and cabbage.
Simmer uncovered for 5 minutes or until vegetables are cooked.
Serve in individual bowls.

 

 

Lamb Pide Recipe

Ingredients:

2 small onions, finely chopped

2 cloves garlic, crushed
250 gram lamb mince
1 tablespoons tomato paste
1/4 teapoons hot paprika
1 teaspoon ground cumin
2 small turkish bread (or shami/arabi bread)
¼ cup mozzarella, finely grated
2 tablespoons chopped fresh mint
1 tablespoon cooking oil
Instructions:
1- Preheat over.
2-Heat oil in a saucepan. Add onions and garlic.
3- Stir and cook until onions are soft and brown.
4-Add the mince, tomato paste, paprika, and cumin. Stir until cooked through.
5- Split bread and place on oven-proof dish.
6- Spread the mince and sprinkle with cheese and mint.
7-Bake for 10 minutes uncovered, until the cheese melts and bread is crisp.

 

 

Kofta Maa Patata
Five portions

Ingredients
1 kg lamb mince

100 gms each, grounded onion and chopped parsley
50 gms chopped mint
80 gms of readymade mixed Arabic spice*
Salt and pepper, to taste
500 gms sliced potatoes
200 gms sliced tomato
80 gms tomato paste
100 ml chicken stock
Salt and pepper, to taste

Method
Mix meat with onion, parsley, mint, Arabic spices, salt and pepper. Spread it out on a roasting tray and put it in a preheated oven for 20 minutes at 3500F. Remove the tray, place a layer of potatoes on top of the meat, followed by a layer of tomato on top of the potato slices.

Pour chicken stock over the tomato and slather with tomato paste. Place the tray back in the oven for 15 minutes or till potato is cooked. Remove, slice the kofta into long chunks and serve along with the gravy in the tray.

Note:
Arabic spice is a mixture of sweet pepper, cinnamon, cardamom and cumin powders. It is available at Lebanese grocery counters

 

 

Pan Fried Shrimps

Ingredients:
1/2 pound of shrimp
2-3 tablespoons cornstarch

1/4 cup of corn oil
salt – to taste
pepper – to taste

Method:

Salt the shrimp and let sit for 10-15 minutes. Then rinse under cold water. This plumps up the shrimp and freshens them up. Now lightly salt the shrimp. Add freshly grated black pepper – as much as you can handle. Dip the shrimp in cornstarch. In a smallish saute pan (or wok), heat the oil to very hot, but not smoking. Spread the shrimp in the pan evenly. Hopefully they will all fit. After a minute or so, turn them on the other side. After another minute or two when they have turned pink, take them out of the pan. Squeeze some lime on and eat.

 

 

Crispy prawns

Ingredients

* 1/2 tsp turmeric

* 1/2 tsp chilli powder
* 1 garlic clove
* 450g raw peeled tiger prawns
* 6 tbsp semolina
* Sunflower oil, for shallow-frying
* 1 lemon
* 6 radishes

Method:
1. Take a large shallow dish. Measure out the turmeric and chilli powder and add to the dish. Crush the garlic in a garlic crusher and add to the spices. Mix together.

2. Rest a sieve over another bowl, then tip in the prawns (this will help to get rid of any liquid), then add the prawns to the spices and stir to coat.

3. Put the semolina into another shallow dish, add the prawns and mix to coat in the semolina. Get a baking tray covered with crumpled kitchen paper ready to put the prawns on when cooked.

4. Now they’re ready to cook, kids will need to get an adult to do this for you. Take a large frying pan, pour in a 2cm depth of sunflower oil and heat it gently for about 5 minutes. To test the oil is hot enough, add a cube of bread – it should turn golden in 15 seconds. Use a slotted spoon to add half the prawns to the hot oil – stand well back as the oil will spit when the prawns are added. Cook for 3-4 minutes, until the prawns are pale golden. Remove with a slotted spoon and place on the prepared tray to drain off any excess oil. Repeat to cook the remaining prawns.

5. Meanwhile, cut the lemon into 6 wedges. Fill a bowl with cold water, plunge the radishes and their leaves in and clean off any dirt. Serve the prawns with a wedge of lemon and a crunchy radish or two.

 

 

YOGURT VEGETABLE DIP

INGREDIENTS

¼ cup mayonnaise

¼ cup plain yogurt
1 tablespoon dry dill – or use fresh if you have it!
1 green onion – sliced
1 teaspoon white onion – finely minced
salt and pepper to taste

DIRECTIONS

Combine all ingredients in a air tight dish. Allow to chill at least one hour before serving. Then dip at will!

 

 

Piaju

Ingredients:

• Red lentil 1 cup

• RIce flour or Semolina 1 tbsp

• Onion 1 large (slIced)

• Green chili 3 (chopped)

• Turmeric powder 1/4 tsp

• Coriander leaves 1 tbsp (optional)

• Black Salt 1/4 tsp (optional)

• Salt to taste

• Oil for deep fry


Method:
1. Soak lentil for 30 minutes drain water and make paste.
2. Now in lentil paste add rice flour, salt, turmeric, onion, chili and coriander.
3. In a wok heat oil and make flat fritters and fry till golden brown.
4. Take out on absorbent paper sprinkle black salt and serve.
5. Serve hot piaju with rice puff.

 

 

Chick Peas Chat

Ingredients:

• Chick peas 1 ½ small cup

• Potatoes 3

• Yogurt 250 gm

• Tamarind paste 2 tbsp

• Onion 1

• Tomatoes 2

• Coriander leaves a little bit

• Mint a little bit

• Green chilies 4 to 5

• Salt as required

• Red chili ½ tsp (crushed)

• Chat masala ½ tsp

• Ground tart ½ tsp

• Crispy chips as required

• Oil 2 to 3 tsp


Method:
• Boil chick peas and potatoes.
• Combine chick peas, potatoes, all spices and tamarind paste in a bowl.
• Add yogurt and crispy chips to it.
• Saute onions in oil until tender.
• Now add tomatoes, coriander leaves and mint to the onions, and stir them.
• Pour it on the chat.
• Tasty Chick Peas Chat is ready.
• Serve it garnished, with green chilies, chopped coriander leaves and tomatoes.