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!
Thursday 20 December 2012
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.
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.
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
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
/////////////////////////////////////////////////////////
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.
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
/////////////////////////////////////////////////////////
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.
//////////////////////////////////////////////////////////////////
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
//////////////////////////////////////////
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.
/////////////////////////////////
. 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
/////////
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
//////////////////////////////////////////
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.
/////////////////////////////////
. 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
/////////
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
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
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