Thursday, 20 December 2012

Baghare Baingun

                                        Baghare Baingun

Egg plant : 1/2 kg

Ginger garlic paste:1 tsp

Red chilli Powder:1/12 tsp

Cumin seed: 1 tsp... See More

Corriander powder: 1/12 tsp

Salt: 1 tsp

Brown onion grinded: 2 tbsp

Oil: 3/4 cup

Tamarind pulp:1/2 cup

Peanut: 1 tbsp

Decicated Coconut:1 tbsp

Sesame Seed:1 1/2 tsp

Baghar:

White cumin whole: 1/2 tsp

Curry leaves: 15

Fenugreek:1/4 tsp

onion seed: 1/2 tsp

Recipe: take full eggplant with stem. Heat oil put baghar in it than egg plant fry for 5 min than remove from oil in platter now add whole masala bhuno than add eggplant leave it on slow flame when u fel eggplant is ready add tamaring pulp and leave for 5 min now serve & enjoy your meal

Mutton paye by shireen

                  Mutton paye


Ingredients
Mutton trotters 6
Brown onion ½ cup
Ginger garlic paste 1 tbsp heaped
Salt 2 tsp
Turmeric ½ tsp
Ginger sliced 2 tbsp
Tomatoes 2 blended and sieved
Coriander powder 3 tsp
Chili powder 2 tsp heaped
All spice ½ tsp
Yogurt ½ cup
Whole spices 1 tbsp
Oil ½ cup
Coriander leaves chopped 2 tbsp
Green chilies chopped 2
Lemon juice as required


Method
Heat oil put ginger garlic, salt, chili powder, turmeric, coriander powder, whole spices, fry masala well by adding little-little water add in the beaten yogurt, blended tomatoes mixture, grinded brown onion and mutton trotters, fry well add 5 cups of water in pressure cooker and cook on slow flame till soft and tender, lastly add all spice, serve garnished with coriander leaves, green chilies, ginger sliced, lemon wedges and nan.
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Fry keema

                                Fry keema

1/2 kg beef mince (mince should be coarse not fine mince)

1/2 cup oil

1 onion, finely chopped

1-1/2 Tbsp Ginger/garlic paste...
2-1/2 tsp red chilli powder

1/2 tsp tumeric

3 large tomatoes, roughly blended in chopper

1 Tbsp roasted corriander powder

1 tsp roasted cumin powder

1-1/2 tsp salt

1 cup water

4 Tbsp green corriander chopped

1 Tbsp Ginger cut in ling julienne slices

1 tsp garam masala powder

Heat oil in pan, add chopped onions till they just start to colour. Add Ginger/garlic paste and stir. Add chilli powder, tumeric, tomatoes, corriander powder and cumin powder and stir. Cook for 5 minutes, stirring occasionally. Add mince, and mix into masala well. Add 1 cup water, mix well cover and cook on medium heat until mince is done. Add garam masala, Ginger julienne and green corriander and mix well.

Garnish with extra Ginger julienne slices and chopped green corriander.

Serve with tandoori paratha.

Enjoy

Namkeen Gosht

                                               Namkeen Gosht

ingredients

1kg mutton cut in large pieces - make sure there is some fat on meat - and include some seina (rib) meat.

2 tsp salt

2 tsp crushed black pepper

2 onions sliced thick

1/4 cup oil.

method     Place 1/2kg of meat in bottom of pan.

Spinkle 1 tsp salt, 1 tsp pepper and 1/2 the onions - repeat with remaining meat, salt, pepper and onion.

Add 1/4 cup of oil. Place lid on pan and cook on very low heat. If you seal the rim of the pan and lid with atta dough - it will create a better seal and keep in steam.

Cook for 2-1/2-3 hrs.

Remove meat from pan into serving dish, discarding the onion (can be served on the side if you wish) sprinkle with chopped green corriander leaves and enjoy!


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