Thursday, December 31, 2009

MADRASI BEEF CURRY

INGREDIENTS

1 kg Beef
2- 1/4 cup cumin seeds( grounded)
3- 4tsp white cumin seeds
4- 1 tsp rye
5- 1/2 tsp(crushed) rye
6- 1 tsp red chilli powder
7- 1 cup beef stock
8- 1 tsp turmeric
9- salt as per taste
10- garlic (chopped)
11- 2 tsp ginger paste
12- 2-3 tbsp white vinegar
13- 1 cup tomato
14- onion 1
15- 2tbs coriander and mint leaves



METHOD
1- Cut beef in 2 inch cubes.

2-In a bowl mix coriander, cumin, black cumin, rye black pepper, red chilli,
turmeric,garlic, ginger and vinegar, mix all well and make a paste.

3-Heat oil in a sauce pan, fry onion till light brown.

4-Add masala paste, fry then add beef and cook until mix well with spices.

5-Then add tomato paste and beef stock, reduce the heat and cook till beef is done.

6-Sprinkle mint and coriander leaves and serve .

Tuesday, December 22, 2009

DUM ALOO

INGREDIENTS

1- 500 grams small potaoes
2-1 medium sized onion
3-2- 3 big bay leaves
4- 2 cups curd
5-1/2cup milk
6-1 teaspoon ginger garlic paste
7- 1 tablespoon coriander seeds
8- 3 cardamoms
9-3 cloves
10- 6-7 black pepper
11-1 small stick cinnamon
12-1/4 teaspoon caraway seeds
13-1/2 teaspoon turmeric
14-1 pinch asafoetida
15-1 teaspoon chilly powder
16- 4 tablespoons oil/ghee
17-salt to taste.
18-2 tbs coriander and mint leaves



METHOD


1-Grate the onion and keep it aside.

2-Beat the curd (yoghurt). Take all the spices and dry grind it together till it’s a fine powder.

3- Peel the potatoes and take a fork and prick it nicely and on all side.

4-Put the oil in a pressure pan and put the potatoes inside and fry them in oil till they turn golden brown and set aside.

5-Take another pan and pour some oil and bring to heat.

6- Then add the bay leaves, asafoetida, ginger garlic paste, grated onion and sauté till the raw smell leaves.

7- Add the mixed spice powder we made. Sauté for a minute and add turmeric, chilly powder and salt.

8- Add the milk and then slowly stirring continuously add the curd. Now add the fried potatoes. Pour water if required and pressure cook it for five minutes.

9- Garnish it with coriander and mint leaves.

10- Serve it with paratha .

Monday, December 14, 2009

AFGHANI PULAO

INGREDIENTS

1-mutton 1 kg
2-basmati rice 1 kg
3-onion 2 (sliced)
4-green cardamon 3
5-cinnamon 2
6-pepper corn (whole 1 tsp)
7-jaiphal jayatri powder 1 tsp
8-carrot 2 (diced)
9-cumin seeds 1/2 tsp
10-raisin (kishmish) 1/2 tsp
11-oil 1 cup
12-ginger garlic paste 2 tsp

METHOD
1- Wash and soak rice for 30 minutes.
2-Heat oil in a pan till golden brown.
3-Add whole spices and ginger garlic paste and stir fry.
4-Add mutton pieces,chilli powder,salt and fry it.
5-Add 1.5 litre hot water and cook until mutton become tender.
6-Add rice in this water and cook until rice is half done.
7-Mix carrot ,raisin jaiphal jayatri powder.
8-Cover and cook on slow flame till rice is fully cooked.
9-Granish it with fresh corinander and mint leaves

Wednesday, December 9, 2009

HARA CHICKEN

INGREDIENTS

1-500 grams chicken,
2- ½ cup tightly packed coriander and mint leaves
3- 1 celery stick
4- 2 green chillies
5-1 teaspoon ginger garlic paste
6-½ teaspoon cumin powder
7-½ teaspoon garam masala(hot spice mix),
8- 2 teaspoons lemon juice
9- 1 tablespoon oil and salt to taste.
10-1 onion


HOW TO PREPARE: -
1- Finely chop the onion and set it aside.
2- Take a blender and put in the coriander, mint, celery, green chillies, onion and lemon juice and make a fine paste.
3-Now take a frying pan and pour the oil and bring to heat. When the oil is very hot add the paste and sauté till it becomes light green in colour.
4-Then add the ginger garlic paste, cumin powder, garam masala and sauté till the raw smell leaves. Add the chicken pieces and add salt to taste.
5-Mix it up well, cover, simmer and cook for 30 minutes or till the chicken is done.
6-Garnish with fresh cream in the centre and coriander leaves and serve.