Recipes

Kachchi biryani is another recipe for hyderabadi murgh biryani. Hope you like it.

Ingredients:

1 kg Chicken legs
600 grams Basmati rice
4 medium Sliced onions
10 grams Ginger paste
12 grams Garlic paste
8 grams Red chilli powder
1 bunch Coriander leaves
1 bunch Mint leaves
4 nos. Green chillies
5 nos. Cardamoms (green)
6 nos. Cloves
2 inches Cinnamon
5 grams Peppercorns
3 grams Mace
200 grams Curds
3 tblsp Lemon juice
100 ml Milk
2 grams Saffron
100 ml Oil
30 ml Ghee
As per taste Salt

How to make kachchi biryani:

Egg Korma recipe is a tongue tantilizing dish. Boiled eggs and served with the korma curry.

Ingredients:

Eggs 6
Onions 2 medium
Milk 1/4 cup
Cashewnuts 2 tbsps.
Green Chillies 5
Coconut (scraped) 1 tbsp.
Coriander Powder 1 tbsp.
Cloves 3
Cinnamon 1 inch
Green Cardamoms 2
Ginger 1 inch
Vegetable Fat (ghee) 3 tbsps.
Turmeric Powder 1/2 tsp.
Salt to taste
Coriander Leaves 1 tbsp

How to make egg korma:

* Peel and chop the onions. Peel and chop the ginger. Chop the cashew nuts. Wash and chop the green chillies. Clean, wash and chop the coriander leaves.

Paaya Nahari is a typical hyderabadi cuisine. It is a dish made from trotters. A rather unusual and typical hyderabadi recipe.

Ingredients:

8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

How to make paaya nahari:

* Clean and cut the paaya into three pieces.

Ingredients:

1 cup chana daal
7 cup water
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1 tblsp tamarind pulp
1 tsp sugar
1 tblsp vegetable oil
1/4 tsp black mustard seeds
1 chopped garlic clove

Preparation:

* Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
* Boil 3 cups water and the salt in a pan.
* Add the chana dal, cover the pan and cook over medium flame for 30 min.
* Stir the dal when cooked.

Updated on Wednesday, September 09, 2009, 09:53 IST Tags:Almond Ice Cream
This rich and delicious ice cream is the ultimate treat to the senses.

Ingredients

1 lb of blanched almonds
1 pint of heavy cream
4 tablespoons rose essence.
6 pints of whole milk
1 lb sugar

Procedure:

Ingredients:

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

How to make barbecued fish :

* Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
* Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
* Pre-heat the oven on maximum heat at broil.

This is an aromatic kebab made of yellow gram, mutton and yogurt.

Ingredients:

Mutton pieces (from the leg) 1/2 kg
Chana dal (split gram)1/3 cup
Green chillies, whole 3-4 or to taste
Ginger-garlic paste 1 tablespoon
Chilli powder 2 teaspoons or to taste
Black cardamom 4
Bay leaves 4
Cinnamon sticks 4
Cloves 6
Salt to taste
Yoghurt 1/2 cup
Garam masala (mixed spices) powder 1-1/2 teaspoons
Green chillies, finely chopped 2-3
Fresh coriander leaves, finely chopped 1/3 cup
Fresh mint leaves, finely chopped 2 tablespoons
Fresh cream or hung yoghurt 1/2 kg

Break your Ramzan fast by digging into these rich and succulent kebabs.

Ingredients

½ kg minced meat without fat
2 tbsp chana dal (split gram) washed and soaked in water for ½ hr
2 pieces dalchini (cinnamon)
3 cloves
1 piece ginger
1 tsp coriander and cumin powder
1 tsp garam masala (mixed spices)
10 garlic flakes
2 elaichi (cardamom)
1 tsp chili powder
A pinch of pepper. A handful of Kothmir and chopped pudina (mint leaves)
1 egg
Juice of ½ a lemon
1 finely chopped onion
Oil for frying
Salt to taste

The Ramadan fast is broken with a range of delicacies of which chicken is an integral part. Try out the traditional Chicken Tandoori this time.
Ingredients:

1 chicken cut into pieces
3 small black cloves
5 red dried chilies
1/2 pint of natural yogurt
2 cloves ground crushed garlic
11/2 teaspoons chili powder
1/8 cup of butter
2 teaspoons salt
1/2 teaspoon powdered red food coloring
1 teaspoon ground ginger

Procedure:

Iftaar is incomplete without the delicious Haleem. Although it takes a few hours to cook, but the outcome is so wonderful that the pangs of those long cooking hours are forgotten as soon as it is laid on the table.
Ingredients

250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal(split gram), soaked for 1/2 hour.
A handful of moong dal(green gram), soaked for 1/2 hour.
A handful of masoor dal(red lentils), soaked for 1/2 hour.
1 tsp coriander powder.
2 tsp Ginger-garlic paste.
4 tbsp Ghee(clarified milk)
1 tsp Chili powder.

One thing Farah Khan, the famous Bollywood choreographer, director and TV host cannot live without is delicious non-veg food. She loves good food as much as she loves hard work and Mutton Biryani is one dish she can’t live without.

So here is the recipe of Farah Khan’s favourite Biryani.

Ingredients

500 gms Basmati Rice (long grained rice). 1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.(mixed spices)
6 Red chilies.
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
7 Cashew nuts.

This raita is special because of the distinct flavour of spices and roasted onion.

Ingredients:

• 500 gms yoghurt
• 50 gm roasted onion(chopped)
• 10 gm black salt
• 10 gm black pepper powder
• 10 gm roasted cumin powder
• 2 gm clove powder

Procedure:

• Beat the yoghurt in a bowl. Add roasted onion, black pepper powder, cumin powder, clove powder and whisk gently.
• Season the raita with ghee and a pinch of clove powder.

Make the original ‘Bombay Pav Bhaji’ by following this recipe.

Ingredients:

Pavs breads——————————–8 nos
Salted yellow Butter——————– to shallow fry.
For Bhaji:

Capsicum finely chopped ———— 1 nos
Onions finely chopped —————–2 nos
Tomatoes finely chopped ————-2 nos
Mixed vegetables chopped (beans, carrots, cauliflower, potatoes) —— 1cup
Shelled peas—————————–1/2 cup
Salted yellow butter——————– 2 tbspn
Pav Bhaji Masala———————–2 tbspn

This is a savoury vada recipe from Maharashtra that can be easily made at home and serves as an ideal evening tea snack.

Ingredients :
Cooking Oil —- as required
Mustard seeds —- 1 tspn
Jeera seeds ———1 tspn
Ginger peeled —- 50 gms
Garlic peeled——– 50 gms
Green chillies ——3 nos
Green coriander leaves …1/2 Bunch
Grated fresh coconut —– ½ nos
Besan ——————- 2 cups
Turmeric————–1 tspn
Salt ——————— To taste
Ghee —————— To taste

Procedure:

Ingredients:

1/2 kilo Carrot (Gajar)
15 grams Red chili pepper (Lal Mirchi) (1/2 tsp)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun)
8 blanched Almonds (Badam), slit into halves
60 grams Raisins (Kishmish) (4 tsps)
4 teaspoons Salt (Namak)
360 grams Sugar (Cheeni) (2 cups)
3/4 teaspoon crushed Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
1 cup Water

How to make carrot chutney:
Scrape and grate the carrots, chop garlic and slice ginger into long strips.

Ingredients:

6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp oil
Salt To Taste

Preparation:

Drain the soaked chillies and chop them finely.
Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
Add the chillies and salt and sauté again.

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

Learn to make the traditional churma laddoos by following this simple recipe.

Ingredients:

250 gms Wheat flour
200 gms Ghee
400 gms powdered sugar
1 tsp cardamom powder
30 gms Pistachos, chopped
30 gms chopped almonds
10 gms Fenugreek
10 gms Watermelon seeds
Garnish-almond halves
Procedure:

Heat ghee in a deep bottomed pan and add flour. Cook on slow fire until brown. Remove from fire and let it cool down a bit. Add sugar powder and mix. Let cool completely. Add dry fruits, cardamom powder, watermelon seeds and mix well. Make laddos and garnish with almonds.

Ingredients:
For Wada:
1 Cup Urad daal
Salt to taste
Oil to fry
For Dahi :
1 kg Dahi (yogurt)
1/2 tsp grated Ginger
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
2 tsp Roasted cumin(jeera)powder
Red chili powder to taste

Preparation:
For Bada – Clean, wash and soak the daal overnight.
Grind it into smooth paste.
Add salt to taste.
Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
Take the hot vadas and put in cold water for 2-3 minutes.
Now Take them out of water and squeeze the water and keep aside.

A savoury snack made of rice and spices, Rice chakli can be stored over large periods of time.

Ingredients:

• 400 gms Rice flour
• 150 gms Gram flour
• 1/2 tsp Asafoetida
• 1 tbsp Til seeds
• 2 tbsp Butter
• 3 tsp Chili powder
• Salt to taste
• Oil as required

Procedure:

• Combine rice flour and gram flour with asafoetida, chili powder, butter and salt.
• Wash 1 tbsp til seeds and add them to the flour mixture.
• Pour water and knead to make soft dough.
• Heat oil in a kadhai and press bits of dough through a mould.

London, August 24: Oscar-winning actor Sir Anthony Hopkins has developed such a liking for Indian curry that he ordered a red-hot curry at an Indian restaurant without any rice or bread.

The movie star, 71, who played Hannibal Lecter in “Silence of the Lambs”, wolfed down the chicken vindaloo at the Spice Merchant in Cardiff Bay, here without any bread to complement it with, reports themirror.co.uk.

“We offered Sir Anthony rice and naan to help calm down the heat, but he declined. This is a sign of a true curry aficionado,” said the owner.

—IANS

Ingredients

2 tablespoon oil, vegetable
1 onion; finely chopped
1 tablespoon ginger root; fresh, chopped
1 garlic clove; finely chopped
1 tablespoon curry powder salt water
1 1/2 cup peas; frozen
4 potatoes; cooked and diced
1/4 cup coriander; chopped fresh
24 spring roll wrappers or egg roll wr; apper
1 egg; lightly beaten vegetable

Directions: How to Cook Indian Samosas Easier

Ingredients:

6 slices bread
1 egg, beaten
breadcrumbs
Filling
1 boneless skinless chicken breast half, cooked
tomato, sliced
shredded lettuce
light mayonnaise
Directions
1Cut out (using a round cookie cutter) a circle out of the bread slices.
2Shred the chicken breast into small pieces.
3Prepare the sandwiches: spread with mayo, layer with chicken, tomato and lettuce.
4Press down the sandwich using your hand, this makes the next step easier.
5Dip into the egg, then the breadcrumbs.
6Be sure to cover the sides of the sandwich as well.

“These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber.”

INGREDIENTS (Nutrition)

4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon

Chicken thighs roasted with figs and lemon slices in a lemon, vinegar and brown sugar glaze. Yet it’s easy and delicious.

Ingredients 12 chicken thighs
2 lemons, 1 sliced, 1 halved
1/4 cup brown sugar
1/4 cup white vinegar
1/4 cup water
1 1/2 pounds dried figs
salt to taste
1 teaspoon dried parsley
1 tablespoon chopped fresh parsley

Directions
Preheat the chicken thighs in oven to 400 degrees F (200 degrees C).
Squeeze juices from halved lemon into a small bowl, then stir in brown sugar, vinegar and water; set aside.