Wow I just found this in my folder, I will improvise what i have and this is how it goes.
We need:
Red Chillies
Cashewnuts
Onions
Mutton
pudina
coriander leaves
saffron
lime juice
garam masala powder
ghee
- Roast Red chillies and kajoos
- Blend Red chillies and kajoos into a fine paste.
- Marinate meat with ginger garlic paste and yogurt.
- Deep fry onion rings / sliced onions until golden brown.
- Chop pudina and coriander leaves.
- Keep lemon juice, garam masala and saffron ready.
- Heat the cooker or a pan, add little oil from the deep fried onions, fry the blended paste of red chillies and kaju, add mutton, and 1/4 of the deep fried onions, garam masala and salt to taste.
- Add water and pressure cook or if you are cooking in the pan, cook until the mutton is tender.
- Once done separate the mutton from the gravy. You can use it as sherva on the side for the biryani.
- Meanwhile get the rice ready, half cook it.
- Line a dish with ghee and start layering with mutton, rice, pudina, coriander leaves, lemon juice, garam masala, deep fried onions, saffron. Cover the dish with aluminum foil and seal tight with the lid, make sure there's no room for steam to go.
- Cook / Dum for 20 minutes in the oven at 350.
Let me know if you have another easier way to make biryani.
Thursday, March 12, 2009
Dry chicken curry
Chicken 1kg
Grated Coconut 2 tbsp
Coriander Seeds 2 tbsp
Cinnamon 4 sticks
Cloves 6
Onions chopped, keep half of this aside.
Ginger and Garlic paste
Saffron pwd
Red Chillies 12 -15
A handful of Coriander leaves
Chopped Tomatoes
Ghee or oil
Salt to taste
- Fry the grated coconut in the ghee until brown
- Blend together fried grated coconut, coriander seeds, cinnamon, cloves, onions, ginger, garlic, saffron pwd, red chilles and corainder leaves to a fine paste withot water.
- Set this ground masala aside.
- In a deep dish, heat oil / ghee, fry onions till brown.
- Add chicken, chopped tomotoes, salt and cook on low for 10 mts.
- Add the ground masala and little water.
- Cook chicken until dry.
Serve with rice or roits. Enjoy.
I usually dont follow the exact proportions, just eye ball according to my taste.
Grated Coconut 2 tbsp
Coriander Seeds 2 tbsp
Cinnamon 4 sticks
Cloves 6
Onions chopped, keep half of this aside.
Ginger and Garlic paste
Saffron pwd
Red Chillies 12 -15
A handful of Coriander leaves
Chopped Tomatoes
Ghee or oil
Salt to taste
- Fry the grated coconut in the ghee until brown
- Blend together fried grated coconut, coriander seeds, cinnamon, cloves, onions, ginger, garlic, saffron pwd, red chilles and corainder leaves to a fine paste withot water.
- Set this ground masala aside.
- In a deep dish, heat oil / ghee, fry onions till brown.
- Add chicken, chopped tomotoes, salt and cook on low for 10 mts.
- Add the ground masala and little water.
- Cook chicken until dry.
Serve with rice or roits. Enjoy.
I usually dont follow the exact proportions, just eye ball according to my taste.
Spinach, Mushroom & Cheese omelette
1 1/2 Tbsp Olive oil or corn oil or veg oil
4 eggs
1 large mushroom (few friends i know are not into mushroom, so you can replace it with grated potato)
1 1/2 cup fresh spinach
1 tbsp crumbled feta or goat cheese (or american cheese slices if you have then handy)
- Heat Oil in a deep skillet
- Saute spinach and mushroom / potato. Set aside.
- Start making the omelette by adding eggs to the skillet. let them cook just a little bit.
- Top the omelette with spinach and mushroom / potato and sprinkle cheese.
- Fold the omelette and continue to cook until all liquid is set.
Very hearty breakfast, toasted bread goes great with this.
4 eggs
1 large mushroom (few friends i know are not into mushroom, so you can replace it with grated potato)
1 1/2 cup fresh spinach
1 tbsp crumbled feta or goat cheese (or american cheese slices if you have then handy)
- Heat Oil in a deep skillet
- Saute spinach and mushroom / potato. Set aside.
- Start making the omelette by adding eggs to the skillet. let them cook just a little bit.
- Top the omelette with spinach and mushroom / potato and sprinkle cheese.
- Fold the omelette and continue to cook until all liquid is set.
Very hearty breakfast, toasted bread goes great with this.
Quick Pineapple Cake
1 pack yellow or lemon cake mix
1/3 cup oil
1 8 oz. can of crushed pineapple
3 eggs and water
- Preheat oven to 350
- Drain the crushed pineapple into a bowl
- Add enough water to make the juice as one full cup.
- Add this juice, eggs, oil, pineapple to the cake mix
- Beat the mix at low speed until well mixed.
- Pour this batter into a greased pan
- Bake for 30-35 mts at 350 or until a toothpick come out clean. Allow cake to cool before frosting.
PINEAPPLE FROSTING:
- Mix together 1 20 oz. can of undrained crushed pineapple and 1 package of instant lemon or vanilla pudding.
- Gently fold in small container of frozen style whipped topping. Frost and refrigerate the cake.
Hope you enjoy as much as my friends and we have.
1/3 cup oil
1 8 oz. can of crushed pineapple
3 eggs and water
- Preheat oven to 350
- Drain the crushed pineapple into a bowl
- Add enough water to make the juice as one full cup.
- Add this juice, eggs, oil, pineapple to the cake mix
- Beat the mix at low speed until well mixed.
- Pour this batter into a greased pan
- Bake for 30-35 mts at 350 or until a toothpick come out clean. Allow cake to cool before frosting.
PINEAPPLE FROSTING:
- Mix together 1 20 oz. can of undrained crushed pineapple and 1 package of instant lemon or vanilla pudding.
- Gently fold in small container of frozen style whipped topping. Frost and refrigerate the cake.
Hope you enjoy as much as my friends and we have.
Toor Dal Chutney
Toor Dal - 1 cup
Red Chillies - 3
Zeera
Urad Dal 1/2 tbl sppn
Curry leaves and
Salt to taste
- roast toor dal
- fry red chillies, jeera, urad dal.
- Add curry leaves
- Add half of this above fried mixture to the roasted toor dal and blend
- To this paste add the other half
- Fry garlic without the peel and add to the chutney
i guess you eat this with rice.
Red Chillies - 3
Zeera
Urad Dal 1/2 tbl sppn
Curry leaves and
Salt to taste
- roast toor dal
- fry red chillies, jeera, urad dal.
- Add curry leaves
- Add half of this above fried mixture to the roasted toor dal and blend
- To this paste add the other half
- Fry garlic without the peel and add to the chutney
i guess you eat this with rice.
Chicken Qorma
The fancy name is Lazeez Murgh Qorma
I got this recipe from Zaiqa.net Totally loved it the last time i made it.
Ingredients:
Chicken with bone/Boneless Chicken Breast - washed and cubed into bite size pieces, 500 gms
Red Chilli Powder - 1 3/4 tsp
Turmeric - 1/2 tsp
Ginger-Garlic Paste - 2 tsp
Salt - 2 tsp
Dry Roasted Coriander Seed Powder - 1 1/2 tsp
Onions - 4, large, sliced thick
Cashewnuts and Almonds - 1/4 cup, chopped
Canola/Sunflower oil - 4 tbsp
Yogurt - 1 1/2 cups, lightly beaten
Desiccated Coconut/Coconut Milk - 2 tbsp
Mint leaves/Pudina - 1 cup, finely chopped
Cilantro - 1 cup, finely chopped
Potatoes - peeled, washed, and cubed, 1 cup (optional)
Heavy Cream - 2 tbsp
Thai Red Chillies, Coriander leaves - for garnishing
Method:
Marinate the Chicken in the Salt, Red chilli, Turmeric, Ginger-Garlic paste and Coriander seed powder mixture for an hour.
Take a high walled heavy bottomed non stick stock pot on medium heat and throw in the sliced Onion rings.
Give them a stir every 2 minutes, and once they are caramelized, remove them in a food processor bowl or a blender bowl.
Add in the chopped cashew nuts/almonds (optional). Process/blend them till pureed. Add a few drops of water to aid in the process. Do not add too much water.
Heat oil in the same pan and add the cubed potatoes(if you are using them), fry them on all sides till lightly browned. Remove them with a slotted spoon in a bowl.
In the same pan add the pureed onion mixture and let it cook for five minutes. Add the marinated Chicken and yogurt to it and mix it well. Reduce the flame to medium low. Cover it for five to ten minutes. Keep an eye on it and keep giving it a stir every now and then.
The oil should start to separate by now. Let it cook a bit more, it the mixture has become too dry add half cup water and cook it till the all the oil has very nicely separated out and the raw smell of the yogurt has gone.
Later, add the fried potatoes, mint and coriander leaves and Desiccated Coconut/Coconut milk. Mix well and let it it cook for a minute more.
Add water (around a glass) to get the desired consistency. This does not usually have a very thick or a very loose consistency gravy. Its has a medium consistency. Let it come to a boil once. Cover the lid and let it cook for five minutes.
Once the chicken and the potatoes are done, Serve it hot. Garnish with Heavy cream on top, sliced thai red chillies and coriander leaves.
I got this recipe from Zaiqa.net Totally loved it the last time i made it.
Ingredients:
Chicken with bone/Boneless Chicken Breast - washed and cubed into bite size pieces, 500 gms
Red Chilli Powder - 1 3/4 tsp
Turmeric - 1/2 tsp
Ginger-Garlic Paste - 2 tsp
Salt - 2 tsp
Dry Roasted Coriander Seed Powder - 1 1/2 tsp
Onions - 4, large, sliced thick
Cashewnuts and Almonds - 1/4 cup, chopped
Canola/Sunflower oil - 4 tbsp
Yogurt - 1 1/2 cups, lightly beaten
Desiccated Coconut/Coconut Milk - 2 tbsp
Mint leaves/Pudina - 1 cup, finely chopped
Cilantro - 1 cup, finely chopped
Potatoes - peeled, washed, and cubed, 1 cup (optional)
Heavy Cream - 2 tbsp
Thai Red Chillies, Coriander leaves - for garnishing
Method:
Marinate the Chicken in the Salt, Red chilli, Turmeric, Ginger-Garlic paste and Coriander seed powder mixture for an hour.
Take a high walled heavy bottomed non stick stock pot on medium heat and throw in the sliced Onion rings.
Give them a stir every 2 minutes, and once they are caramelized, remove them in a food processor bowl or a blender bowl.
Add in the chopped cashew nuts/almonds (optional). Process/blend them till pureed. Add a few drops of water to aid in the process. Do not add too much water.
Heat oil in the same pan and add the cubed potatoes(if you are using them), fry them on all sides till lightly browned. Remove them with a slotted spoon in a bowl.
In the same pan add the pureed onion mixture and let it cook for five minutes. Add the marinated Chicken and yogurt to it and mix it well. Reduce the flame to medium low. Cover it for five to ten minutes. Keep an eye on it and keep giving it a stir every now and then.
The oil should start to separate by now. Let it cook a bit more, it the mixture has become too dry add half cup water and cook it till the all the oil has very nicely separated out and the raw smell of the yogurt has gone.
Later, add the fried potatoes, mint and coriander leaves and Desiccated Coconut/Coconut milk. Mix well and let it it cook for a minute more.
Add water (around a glass) to get the desired consistency. This does not usually have a very thick or a very loose consistency gravy. Its has a medium consistency. Let it come to a boil once. Cover the lid and let it cook for five minutes.
Once the chicken and the potatoes are done, Serve it hot. Garnish with Heavy cream on top, sliced thai red chillies and coriander leaves.
Fish and Chips
Sometimes i wonder what i should cook when my friends are coming over and i have recipes tucked here and there and i never remember one good thing to make when it comes to it.
so going forward I want to list the things i want to cook and wow my friends.
today on ramsey's i saw him teach his chefs Fish and chips. That is something i SO love, when V and i use to go out before getting hooked up. It is kinda my comfort food.
My first on list now is Fish and Chips.
so going forward I want to list the things i want to cook and wow my friends.
today on ramsey's i saw him teach his chefs Fish and chips. That is something i SO love, when V and i use to go out before getting hooked up. It is kinda my comfort food.
My first on list now is Fish and Chips.
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