ACHARI GOSHT

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ACHARI GOSHT

Mutton cooked in pickle masala.

Preparation Time : 20-25 minutes

Cooking Time : 30-40 minutes


Ingredients

Mutton, 1/2 inch pieces on the bone 800 grams
Whole dry red chillies: 8
Mustard seeds: 1 teaspoon
Fenugreek seeds (methi dana): 1/2 teaspoon
Cumin seeds: 1/2 teaspoon
Fennel seeds (saunf): 1 teaspoon
Onion seeds (kalonji): 1 teaspoon
Cloves: 5
Mustard oil: 7 teaspoons
Onions, chopped: 4 medium
Ginger, chopped: 2 inch piece
Garlic, chopped : 15-20 cloves
Tomatoes, chopped: 4 medium
Turmeric powder: 1 teaspoon
Red chilli powder: 1 teaspoon
Salt to taste
Fresh coriander leaves, chopped: 2 tablespoons


Method

Dry roast red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves separately. Cool slightly and grind coarsely. Heat mustard oil in a thick-bottomed pan to smoking point, cool and heat it again. Add onions and sauté till brown. Add ginger and garlic and continue to sauté. Add coarsely ground masala powder. Cook for half a minute, stirring all the time. Add mutton, cook on high heat till mutton pieces are well browned. Add tomatoes, turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala. Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is fully done. Adjust the seasoning and serve hot garnished with coriander leaves.

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Gujia (Makes about 40 gujias)

Ingredients:

500 gms maida (flour)

1 kg khoya

3 tbsps kismis (raisins)

200 gms almonds (cut into thin strips)

6 tbsps cooking oil (keep some more aside for deep frying)

200 ml water

500 gms sugar

200 gms grated cheese (optional)

Other ingredients:

1. Ghee: 1/2 cup

Bhang leafs: 1/2 cup

Method:

Heat ghee in a pan. Add bhang. Cook on medium heat till the ghee starts to take the green colour from bhang.

Turn off the heat. Wait about 5 minutes.Mix six tablespoons of oil with the maida.

Now, add some water as required and knead into soft dough. Set aside and cover with a damp cloth. Fry khoya in a deep-frying pan to a light brown colour.

Add sugar, almonds and kismis into the khoya and mix well. Add ghee and bhang.

Remove from the fire and let it cool.Roll out the kneaded dough into a small and thick chapati.

Fill half the chapati with the khoya and cheese mixture and seal the round, twisting the edges inwards.Deep-fry these gujias to a deep golden brown color on slow flame.

Take them out with a sieve type ladle and drain the oil completely.

(Courtesy: Tivoli Garden Hotels, Chattarpur)

Vegetable Biryani

Ingredients

• 400g basmati rice
• 250g cauliflower, cut into flowerettes
• 100g green peas, shelled
• 100g carrots, cut into 2.5 cm. long pieces
• 100g French beans, cut into diamond shaped pieces
• 3 potatoes, cut into four pieces each
• 2 black cardamoms
• 4 green cardamoms
• 4 cm. cinnamon
• 4 cloves
• 8 peppercorns
• 1 tsp. black cumin seeds
• 3 bay leaves
• Few strands of saffron

Masala for the vegetables:

• 250g onions, sliced
• 3/4 cup yogurt
• 4 tsp chilli powder
• 3 tsp ginger-garlic paste
• 2 tsp mint paste
• 1 1/2 tsp garam masala powder
• 1 1/2 tsp coriander-cummin powder
• Salt to taste
• 3 tbsp ghee (butter), for deep frying onions

For the garnish:

• 2 tomatoes, sliced
• 2 capsicums, sliced
• 2 onions, fried till crisp
• Few mint leaves

Method:

To prepare the vegetables:

Clean the vegetables with warm water and dry them well. Mix all the ingredients for the masala, except the ghee, and marinate the vegetables in it for one hour. Heat ghee and deep fry the onions till well browned. Remove from the ghee. When cool, grind to a paste. Clean and cook the rice in double the quantity of water. When done, remove the rice and spread it on a plate. Keep aside to cool.

To prepare the rice:

Lightly roast the saffron, powder and sprinkle over the rice. Heat ghee in a pan and season it with the whole spices. Add the vegetables and saute for five minutes. Add a little water and cook the vegetables till done and almost dry. In a baking dish arrange alternate layers of rice and the prepared vegetables. Top with garnish and bake in a moderately hot oven for 20 minutes. Serve hot with raita.

Chicken Jeera Malai

Ingredients

• 800 gms chicken pieces
• 3/4 cup maida
• 2 onion sliced
• 2 piece ginger
• 1 1/2 cup curd
• 1 1/2 tsp garam masala
• 1 tbsp chilli powder
• 1 tbsp lemon juice
• 1 1/2 tsp black pepper
• 4 tbsp butter
• 4 garlic
• 1 tbsp cumin seeds
• 1/2 cup cream
• 1 tbsp coriander leaves
• Salt to taste

Method:

1. Rub lemon juice on the chicken pieces and set aside for half an hour.
2. Pat dry the chicken pieces, in a paper bag mix the maida, salt and pepper.
3. Coat chicken pieces with this maida by putting chicken pieces in the paper bag and shaking it.
4. Fry these pieces in butter till evenly brown.
5. Remove these pieces on a newspaper.
6. In the same pan add cumin seeds, ginger, crushed garlic and one tsp salt, cook for 3 minutes.
7. Add curd and cream, add chicken pieces and cook on low heat till the chicken is tender.
8. Sprinkle chilli powder and coriander leaves on top

CHICKEN FRY

Ingredients

• 2 kg of chicken pieces
• 100 gms ginger-garlic paste
• 2 tsp garam masala powder (clove, cinnamon, cardamom and shajeera)
• 500 gms cooking oil
• 2 tbsp salt
• 2 tsp turmeric powder
• 4 tsp red chili powder
• 2 sprigs of coriander
• 2 sprigs of spear mint

Method:

Marinate the chicken pieces in garam masala, salt, turmeric and ginger-garlic paste for 10 minutes. Heat the oil and fry the chicken pieces. Sprinkle the chopped coriander and mint leaves on the chicken pieces and cook for 15 minutes. Add red chili powder. Turn off the heat after 2 minutes.

TILWALE PALAK ALOO

Wholesome potatoes and spinach too sin sesame seeds and masalas.

Preparation Time : 10 minutes

Cooking Time : 25-30 minutes

Ingredients

Sesame seeds (til), roasted 1 tablespoon
Spinach, roughly chopped 2 bunches
Baby potatoes 8-10
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Green chillies 4
Salt to taste
Turmeric powder 1/2 teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Yogurt 2 tablespoons

Method

Quarter each potato without peeling.Heat oil in a pan. Add cumin seeds and when they begin to change colour add asafoetida, green chillies and potatoes. Stir and add salt. Mix, cover and cook on medium heat for two minutes. Add turmeric powder and stir. Cover and cook. Add spinach and stir. Cover and cook till done. Add coriander powder, cumin power and yogurt. Take off the heat and add roasted sesame seeds. Mix and serve hot.

JEERA ALOO

A simple yet irresistible dish of potatoes spiced with cumin seeds

Cooking Time : 20-25 mins

Ingredients

Potatoes, 1 inch pieces,boiled 4 large
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander seeds, crushed 1 tablespoon
Roasted cumin powder 1 teaspoon
Dry mango powder (amchur) 1/2 teaspoon
Fresh coriander leaves 2 tablespoons

Method

Heat oil in a pan. Add cumin seeds and sauté till it changes colour.

Add salt and stir. Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder.

Add potato cubes and stir carefully till the masala covers all the potato cubes well. Add coriander leaves and stir. Serve hot.

SOOKHI DAL AMRITSARI

A tangy and spicy Amritsari urad dal preparation

Preparation Time : 35-40 minutes

Cooking Time : 25-30 minutes

Ingredients

Split black gram skinless (dhuli urad dal), soaked 1 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Ginger julienne 2 one inch piece
Oil 2 tablespoons
Asafoetida a pinch
Cumin seeds 1 teaspoon
Onion , chopped 1 medium
Green chillies, chopped 2-3
Tomatoes, chopped 2 medium
Red chilli powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves, chopped 1 tablespoon
Lemon juice 2 teaspoons

Method

Heat a pan. Add dal, three cups of water, salt, turmeric powder and half the ginger. Bring it to a boil on high heat, then reduce heat and cook till just done.In another pan, heat oil. Add asafoetida, cumin seeds, chopped onion and sauté till onion turns a light pink. Add the remaining ginger, chopped green chillies, chopped tomatoes and sauté. Add red chilli powder and sauté till the oil surfaces Strain the dal and add to the masala. Mix, add salt, garam masala powder, chopped coriander leaves and lemon juice. Cook for two more minutes. Serve hot.

SAMBHAR

Sour and spicy pigeon pea split cooked with vegetables. A popular South Indian preparation served with rice.

Preparation Time : 30 minutes

Cooking Time : 30 minutes


Ingredients

Split pigeon pea (toor dal/arhar dal) 1/2 cup
Turmeric powder 1/4 teaspoon
Oil 4 tablespoons
Pumpkin, peeled,1 inch cubes 6-8 pieces
Drumsticks , 2 1/2 inch pieces 10-12 pieces
Asafoetida a pinch
Mustard seeds 1/2 teaspoon
Whole dry red chillies 4
Curry leaves 10-12
Sambhar onions, peeled 10-12
Tamarind pulp 1 tablespoon
Sambhar masala 1 1/2 teaspoons
Salt to taste
Fresh coriander leaves, finely chopped 1/4 cup


Method

Wash and pressure-cook dal in three cups of water with turmeric powder and one teaspoon oil. Mash the cooked dal lightly with a wooden spoon. Boil pumpkin and drumsticks in two cups of water with salt till tender.Heat remaining oil in a thick-bottomed pan, add asafoetida, mustard seeds, broken red chillies, curry leaves and sambhar onions and sauté.

Add half a teaspoon of sambhar masala and sauté for a minute. Add mashed dal and stir to mix well. Add tamarind pulp to the boiling vegetables and mix. Add this mixture to the dal mixture, mix well and let it come to a boil. Add the remaining sambhar masala and mix again. Adjust salt. Garnish with chopped coriander leaves and serve hot with idli, dosa, medu vada or with steamed rice.

MUTTON - DHANSAAK

Mutton and dal in a delicious blend of masalas and vegetables

Preparation Time : 35 minutes

Cooking Time : 1 hour


Ingredients

Mutton, 1 inch cubes 500 grams
Split pigeon pea (toor dal/arhar dal) 1/4 cup
Split red lentil (masoor dal) 1/4 cup
Ghee 1/4 cup
Onions, sliced 2 medium
Ginger, chopped 1 inch piece
Garlic, chopped 5-6 cloves
Black peppercorns 10
Green chillies, slitand seeded 2
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Pumpkin, 1/2 inch cubes 100 grams
Brinjals, 1/2 inch cubes 3 medium
Potato, 1/2 inch cubes 1 large
Salt to taste
Fenugreek leaves, chopped 3 tablespoons
Fresh mint leaves, chopped 3 tablespoons
Tomatoes, chopped 2 medium
Dhansak masala 2 tablespoons
Tamarind pulp 2 tablespoons
Fresh coriander leaves, chopped 2 tablespoons

Method

Clean, wash and soak toovar dal and masoor dal for half an hour in two cups of water.Heat ghee in a pan. Add onions and sauté till golden. Add ginger and garlic and sauté for three to four minutes. Add mutton pieces and continue to sauté for five to ten minutes till lightly browned. Add black peppercorns, green chillies, turmeric powder and red chilli powder and mix. Add toovar dal, masoor dal and mix. Add pumpkin, brinjals, potato, salt and three cups of water. Bring it to a boil. Cook for ten minutes. Add methi leaves, mint leaves and mix. Add tomatoes and cover and cook till the mutton is done. This may take thirty to forty five minutes. You can cook in a pressure cooker too in which case it will get cooked faster. Switch off the heat. Remove mutton pieces and add dhansaak masala. Mix and add tamarind pulp. Mash the mixture in a blender. Transfer into a deep pan and add mutton pieces. Adjust consistency by adding water. Sprinkle coriander leaves and cook for a further five minutes. Serve hot with brown rice.

ALOO KI TIKKI

Pan fried small potato cakes (tikki), served with chutney or pickle.

Preparation Time : 20 minutes

Cooking Time : 15 minutes


Ingredients

Potatoes 3-4 large
Green chillies, chopped 3
Fresh coriander leaves, chopped a few sprigs
Rock salt (sendha namak) to taste
Asafoetida a pinch
Red chilli powder 1/2 tablespoon
Ghee to fry


Method

Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon pickle.

BUTTER CHICKEN

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.

Preparation Time : 4 hours

Cooking Time : 30-40 minutes


Ingredients

Chicken 800 grams
Lemon juice 1 tablespoon
Kashmiri red chilli powder 1 teaspoon
Salt to taste
Butter 2 tablespoons
FOR MARINADE
Yogurt 1 cup
Salt to taste
Garlic paste 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Kashmiri red chilli powder 1 teaspoon
Ginger paste 2 tablespoons
Lemon juice 2 tablespoons
Mustard oil 2 tablespoons
FOR MAKHNI GRAVY
Butter 50 grams
Ginger paste 1 tablespoon
Green chillies, chopped 4-5
Red chilli powder 1 tablespoon
Salt to taste
Dry fenugreek leaves (kasuri methi) 1/2 teaspoon
Whole garam masala 1 tablespoon
Garlic paste 1 tablespoon
Tomato puree 400 grams
Garam masala powder 1/2 teaspoon
Honey 2 tablespoons
Cream 1 cup


Method

Make incisions with a sharp knife on breast and leg pieces of the chicken.

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

ALOO BHARTA

Soft creamy potatoes perfectly spiced

Preparation Time : 15-20 minutes

Cooking Time : 15 minutes



Ingredients

Potatoes, boiled and peeled 7-8 medium
Ghee 3-4 tablespoons
Salt to taste
Black peppercorns, ground 4-5
Green chilli, chopped 1
Fresh cream 3 tablespoons
Fresh coriander leaves, chopped 1 tablespoon


Method

In a bowl mash the potatoes, while they are still hot, to a smooth mixture.Add ghee, salt, freshly ground peppercorns, green chilli and fresh cream. Whisk with a fork until it gets a creamy texture. Garnish with coriander leaves. Serve warm.

ACHARI SHALGAM AUR GAJAR KA SHAAG

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Turnips and carrots cooked in pickle spices and lot of chillies

Preparation Time : 20 minutes

Cooking Time : 20 minutes




Ingredients

Turnips (shalgam), sliced 2
Carrots, cut into batons 2
Mustard oil 2 tablespoons
Asafoetida a pinch
Split mustard seeds (rai ki dal) 2 teaspoons
Onion seeds (kalonji) 1/2 teaspoon
Fennel seeds (saunf) 1 teaspoon
Salt to taste
Ginger paste 2 teaspoons
Garlic paste 2 teaspoons
Coriander powder 1 tablespoon
Red chilli powder 1/2 teaspoon
Fresh red chillies, slit 6 big
Green chillies, slit 6 big
Malt vinegar 4 teaspoons
Jaggery (gur), grated 2 teaspoons


Method

Heat mustard oil to smoking point. Then cool it slightly.Add asafoetida, split mustard seeds, onion seeds, fennel seeds and when they splutter add sliced turnip, carrot batons and salt. Stir well and add one-fourth cup of water. Cover and cook on high heat for five minutes. Add ginger paste, garlic paste, coriander powder, red chilli powder and mix well. Add the slit green chillies and red chillies and stir. Add half a cup of water, stir and cover. Cook for ten to twelve minutes on medium heat till the turnips and carrots have become tender. Add malt vinegar and grated jaggery and mix well. Take off the heat and serve.

Punjabi Kadi Recipe

Punjabi Kadi Recipe

Ingredients:
1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.


Oil for deep fryingSalt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.Salt As per taste

Preparation:

Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.

Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.

Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.

Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.

Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

Serve punjabi kadhi hot with steamed rice. source: http://www.indianfoodforever.com