DHANSAAK by zarnak

                                  DHANSAAK


¼ kg toover daal (arhar daal)

½ kg mutton (or 1 chicken, cut in 8 pieces)

1 small brinjal, cubed

1 thin slice red pumpkin (laal kadoo), chopped

3 tomatoes, sliced

1 small onion, chopped

1 small potato, chopped

1 tbsp ginger garlic paste

2 bunches small methi

1 small bunch coriander

1 small green mango (when in season)

¼ tsp turmeric

1 tbsp red chilli powder

½ tsp curry powder

½ tsp dhania powder

½ tsp zeera powder

½ tsp garam masala powder

½ tsp black pepper powder

salt to taste

1 tbsp Sambhar masala powder

1 tbsp Dhansaak masala powder

3 tbsp oil

Wash daal well and soak for at least 3 hours with a pinch of baking soda.

Heat oil. Add all vegetables and spices and sauté. Next add the meat. Bhuno. Let it cook till done and then add the drained daal and 3 cups of water. When the daal is done, remove the meat pieces and blend the daal along with all the veggies. Again put the meat in the daal and bring to a boil. (When in season, add the raw mango at this stage).

Simmer and then serve with Brown Rice and Kachumbar.

DHANSAK MASALA

1” piece turmeric

50gm curry leaves

250gm cumin seeds

60gm black cumin seeds (shahi zeera)

1 kg coriander seeds

50gm mustard seeds

50gm methi seeds

50gm cinnamon

50gm cloves

50gm white cardamoms

200gm black peppercorns

50gm poppy seeds (khas khas)

50gm bay leaves (tej patta)

50gm dried orange peel, pith removed

50gm lime peel, pith removed

Dry roast each ing separately,with 1-2 tbsp oil on a tawa. Cool, grind and mix. Store in an airtight container. Will keep for a year

SAMBHAR Masala

100gm dry round chillies

50gm dry red long chillies

100gm broken mustard seeds

250gm broken methi seeds (fenugreek)

20gm hing (asafoetida)

20gm cinnamon

20gm cloves

20gm black pepper

10gm badiyan (star anise)

1tsp salt

2 tbsp oil

Grind all spices, except hing, individually. Mix and place in a large thali. Make a well in the centre and place hing in it. Pour boiling oil on top and crush it completely with a wooden spoon. Mix well, cool and store in an airtight jar.

Bombay Mutton curry

                                                      Bombay Mutton curry

Ingredients:

Mutton ½ kg (boiled)

Salt 1 tsp

Ginger garlic paste 1 tbsp...

Coriander powder 1 tbsp

Chili powder 1 tbsp

Rice (grinded) 1 tbsp

Tamarind pulp ¼ cup

Sesame seeds 1 tbsp

Peanuts 1 tbsp

Coconut 2 tbsp

Onion 1 (grated)

For Bhagar:

Oil ½ cup

Curry leaves few

Mustard seeds ¾ tsp

Method:

1. In a pan boil mutton with 3 cups water , 1 tsp salt , turmeric ½ tsp, whole cumin , 1 tsp and 1 chopped onion.Boil till the meat becomes tender and 1 cup stock is left

2. In another pan heat oil and add the ingredients for the bhagar. Fry the grated onions till they turn light golden. Then add the dry masala and fry well.

3. Roast the sesame seeds, peanuts and coconut and grind finely.

4. Add to the above mixture and fry well.

5. Add boiled mutton with stock and simmer on low flame till done.

6. Lastly add ground rice paste and tamarind pulp Serve with boil rice.

Green Mutton Curry

                                            Green Mutton Curry

Ingredients

Mutton 1 kg

Green tomatoes (Chopped) 4

Salt 1 and ½ tsp... See More

Ginger garlic paste 2 tbsp... See More

Yogurt whipped 1cup

Cream ½ cup

Crushed red pepper ½ tsp

Karahi masala 3 tbsp

All spice powder ½ tsp

White pepper ½ tsp

Small green chilies 15

Big green chilies 6

Coriander leaves ½ bunches

Mint leaves 15

Oil ½ cup

Method

Grind together both the green chilies with coriander and mint leaves. Keep a side. Boil mutton with salt, and chopped green tomatoes, till meat tender, Heat oil add ginger garlic paste with boiled mutton. Cover and cook till tomatoes are tender. Add in grinded green Masala, crushed red pepper, karahi Masala, all spice powder, white pepper and ½ cup water. Cover and cook for 10minutes. Lastly add yogurt, cream. Fry well and remove.
 Serve with Nan

FISH RECIPES by shireen

                                              GRILLED FISH

Ingredients:

Fish fillets ½ kg..

Chili powder ½ tsp, heaped

Mustard powder 1 tsp

Black pepper powder 1/2tsp

Salt ¼ tsp

Lemon juice 2 tbsp

Ketchup 2 tbsp

Oil 2 tbsp

Method:-

1. Marinate fish with all above for 10 minutes.

2. Grease your dish with oil, spread fish fillets.

3. Grill for 10 minutes or pan fry for 7 – 8 minutes.

4. Serve with fries & lemon slices
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                            Tawa fish

Fish steaks 4 pcs...

Garlic paste 1 tbsp

Vinegar 4 tbsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Turmeric powder 1/4 tsp

Chilli powder 1 tsp

Salt 1 tsp

Oil 2 tbsp

Pour vinegar in a plate.

Add turmeric, chilli powder, coriander powder, cumin powder, garlic paste and salt in it. Mix well.

Marinate fish in the above mixture for atleast 30 minutes.

Heat up oil in a pan for frying fish.

Fry fish for 7-8 minutes.

Garnish with salad leaves and lemon before serving.
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                                 Oven fried fish.

1/2 kg Pomfret fillets

2 cups cornflakes crumbs

Marinade

1tbsp plain flour

1 tsp black pepper

2 Tbsp milk

1 Tbs cornflour

11/2 tsp salt

1 tsp red chilli flakes

1 egg beaten

Mix all marinade ingredients together. Once mixed add fish fillets and marinate in batter for at least 1/2 hour.

Remove fish from marinade, and coat in cornflake crumbs. Place on an oven tray (you can pan fry this fish also if you don't have an oven)

Place in oven and bake for 12-15 Minutes.

Chicken Broast by shireen

                                         Chicken Broast

Broast Sauce:

Ingredients:

Yogurt ½ cup

Potato I boiled...

Garlic Paste 1 tsp...

Green Chili 2

Salt ½ tsp

Mayonnaise 1 tbsp

Method

Blend all the ingredients together.

Chicken Broast:

Ingredients:

Chicken 1(with skin)

Lemon juice 2 tbsp

Salt 1 tsp

Egg 1

Milk 2 tbsp

Paprika 1 tsp

Chinese salt 1 tsp

Mustard powder ½ tsp

Method

1. Marinate chicken with salt and lemon juice.

2. Mix together milk and eggs and dip chicken in this mixture.

3. In another bowl mix flour, salt, paprika, Chinese salt and mustard powder dip chicken pieces well in this flour twice and deep fry for 20 minutes on low flame.

4. Serve with fries and broast sauce
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  National Broast

      Ingredients

      Chicken (8 to 10 pieces) 1-1/2 kg

      National Broast Masala 1 packet

      Oil as required

      Lemon juice 2 tbsp

      Method

      Marinate chicken pieces with 1 tsp salt and

      2 tbsp lemon juice for 3 to 4 hours. Now

      coat 1 packet National Broast Masala and

      put in fridge for 15 minutes. Before frying

      again coat National Braost Masala. Deep fry

      in hot oil in a wok till it turn to golden

      brown. Serve with chili garlic sauce.

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 . Chicken Broast:
Ingredients:
Chicken 1(with skin)
Lemon juice2 tbsp
Salt1 tsp
Egg1
Milk 2 tbsp
Paprika1 tsp
Chinese salt 1 tsp
Mustard powder½ tsp
Method
Marinate chicken with salt and lemon juice mix together milk and eggs dip chicken in this mixture.
In another bowl mix flour, salt, paprika, Chinese salt and mustard powder dip chicken pieces well in this flour twice and deep fry for 20 minutes on low flame serve with fries and broast sauce.


 TIP OF THE DAY :
Do Not Over Crowd Your Pan While Frying Chicken , Fish or Any Kebabs as they Will Not Turn Crispy and Will Break Dowm






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sugar free brownie

                                sugar free brownie


Brown Sugar 1/2 cup

No Calorie Sweetner 1/2 cup

Oil 1/2 cup

Egg 2...

Unsweetened Choclate Melted 1/4 cup

Flour 1-1/2 Cup

Baking Soda 1 tsp

Sq Pan 8 x 8 inch

Recipe:

Put all things togeather in a bowl & beat it for 2 to 3 minutes now add flour & baking soda fold gently in a clockwise direction than grease a pan put butter paper on it also brush the butter paper now put brownie mixture in pan bake it for 35 min on 180c or mark 4 in preheated oven

garlic bread

                          garlic bread

take a french loaf make slits in it ,
 in some 4 tbsp butter add black pepper 1/4 tsp , fresh crushed garlic 1 tsp and 1/4 mixed italian herbs , butter the slits of french loaf with this , wrap in aluminium foil and bake