Kofta (Meatballs)

Kofta (Balls of minced meat, preferably lamb, mixed with spices)

I have been missing for quite some time from blogging and I sincerely apologize to anyone who has been regularly visiting my blog for recipes.

Today, I am adding kofta recipe.  We make koftas as an accompaniment to dal or rasam with plain rice.  It is also prepared on Ramzan in a gravy for breakfast.  Kofte ka saalan with roti is traditional Ramzan breakfast in my home.  They are crisp on the outside and soft inside and smell so delicious, that we eat one or two as soon as they are fried.  I am also adding a tip at the bottom of the page, which you can follow or not.  I will add the recipe for the kofta gravy soon! In Sha Allah.

Ingredients:

250 g minced meat (lamb)

1 small onion

2 tsp garlic paste

8 to 9 green chillis

2 tbsp coconut paste

5 cloves

1/2 inch piece of cinnamon

1/2 tsp turmeric powder

1 tsp salt

a handful of coriander leaves

50 g of fried gram

Oil for frying

Gravy(Optional):

2 large tomatoes, pureed

1/4 tsp chilli powder

3 tsp oil

a pinch of salt.

Method:

• Grind fried gram to a fine powder in the dry jar.
• Grind onion, green chillis, cloves, cinnamon, and coriander leaves along with salt to a fine paste using as little water as possible.
• Add the garlic paste and coconut paste and grind for another minute.
• Add the minced meat and grind for 7 to 8 seconds.  Do this a couple of times or till the mince and the spice paste are well blended.
• Remove the mixture into a bowl and add the powdered fried gram and turmeric powder.  Mix well.  The mixture should be of a soft, pliable consistency.
• Make equal sized, smooth, round balls (the size of a lemon).
• Heat oil in a kadai or wok.  Add the koftas and fry till a nice golden brown.

Heat 3 tsp of oil in a separate kadai.  Add the tomato puree, chilli powder, and salt and cook for a minute.  Add the koftas and mix well.  Close the vessel and cook on slow heat for 2-3 minutes.

Ghee Rice/Khushka

GHEE RICE/KHUSHKA

Khushka is lightly flavored rice which is a great accompaniment to many mutton/chicken curries but I love it most with Hari Ghosht ki Phaal and tripe curry (I have to post that recipe yet).  I saw versions of ghee rice online where cumin seeds are used and star anise and coconut milk.  But the ghee rice that we make at home is very simple, made with minimal ingredients, and lightly flavored and as it is eaten with curries which are quite heavy with spices and oil, this is lighter and easy on the stomach.  When serving to guests, for a festive look, you can garnish it with crisp fried onions and fried cashewnuts and raisins.  I use oil instead of ghee (not olive oil!!).  Different kinds of rice take different amount of water and time to cook, so when cooking, have hot water on hand, so that if you feel it necessary to add, you can add hot water.

Ingredients:
500 gms rice (basmati or zeera rice)
1 large onion finely sliced
1 saucerful of fresh peas
2 small carrots, thinly sliced (optional)
2 inch cinnamon stick
5 cardamom
11 cloves
a few sprigs of mint leaves
coriander leaves (chopped)
2 tsp salt
4 tbsp oil
1 L of water

Method:

• Heat oil in thick-bottomed vessel.  Lower the flame to medium and add cinnamon, cardamom, and cloves.  Add onions and mint leaves and fry till the onions are translucent.
• Add the carrots and peas and fry for a minute.
• Add water and salt and increase the flame to high.  Bring water to a boil.
• Add the rice and cook till 3/4 of the water is absorbed.  Add the coriander leaves and mix it well.
• Reduce the flame to low and cook for 5 more minutes.  At this point, the rice should be 3/4 cooked.  Add water if necessary.  Mix once more and cover with a lid.
• Cook till all water is absorbed.  It should roughly take 10 to 15 minutes.

Orange Kheer

 My mom had elevated blood sugars on a test, courtesy Ramzan and all the desserts that were crowding the refrigerator and since she's got the biggest sweetest tooth, its impossible for her to be without sweets.  So I took to browsing the net for recipes and came across this one by Tarla Dalal.  It tastes amazing, easy to make, and is very satisfying to a sweet lover.

INGREDIENTS:

1 ltr low-fat milk

2 tbsp cornflour dissolved in warm low-fat milk

1/2 tsp cardamom powder

a pinch of saffron strands dissolved in 1/2 tsp warm low-fat milk

4 tsp sugar substitute

1 cup small orange segments

METHOD:

• Boil the milk in a broad non stick pan for 15 to 20 minutes,while stirring continously and scraping the sides of the pan.
• Add the cornflour-milk mixture and cook on a medium flame for 4 to 5 minutes,while stirring continously.
• Add the cardommom powder and the saffron-milk mixture,mix well and cook on a medium flame for 1 minute.
• Remove from the flame and allow it to cool completely.
• Once cooled,add the sugar substitute and the orange segments and mix well.
• Refrigerate and serve chilled.

Khajoor (A deep fried sweet snack)

Khajoor is a deep fried sweet snack which is ideal teatime snack and a couple of them for breakfast with a glass of milk make a good breakfast too.  You can store them in an airtight container for a week or so.

KHAJOOR

Ingredients:
500 g of plain flour (maida)
50 g of semolina
350 g of sugar
250 g of dried milk, plain (khoya)
2 tbsp of roasted poppy seeds
6 tsp of ghee
150 mL of toned milk
1/2 tsp baking soda
Oil for frying
50 g each of cashews and raisins

Method:

• Dry mix the flour, semolina, and sugar.
• Crumble and add dried milk (khoya).
• Add the baking soda, ghee, cashews, raisins, and roasted poppy seeds and mix in well.
• Using milk as needed, make a dough of a hard consistency.  Divide into 2 equal portions and let the dough sit for 1 hour.
• Sprinkle flour on the rolling board and roll out each portion to 1/2 inch thickness and cut into desired shapes.  Deep fry on a medium heat till golden brown.

Meetha Dahi (Sweet Yoghurt)

Ramzan started today and I have this plan to try and post at least one recipe per day during this month...The first thing I made was the meetha dahi..it is such an  important part of our diet during Ramzan..its hard to get by without it...It has such a cooling effect on the body after going the whole day without water...It is real easy to make and you can store it in the fridge for at least 2 weeks.  You can use any kind of vessel to set the yoghurt, though the earthen pots gives it a different flavor...

MISTHI DOI

Ingredients:
2 L of milk
200 g of sugar
2 tbsp of yoghurt

Method:

• Bring milk to a boil in a thick bottom vessel.  Add the sugar and boil on a low flame till the volume is reduced to half.
• Remove the vessel from heat and let it cool till lukewarm.
• Pour the milk into an earthen pot and add the yogurt.  Mix well.
• Keep the pot in a cool dry place, and let the yogurt set overnight.
• Refrigerate for 2 hours and serve as a dessert.

BUTTER CHICKEN (MURGH MAKHANI)

This is probably the richest, creamiest, and calorie-laden dish I have ever eaten.  The richness of the sauce comes from the poppy seeds and the cashews (of course, the butter and the cream!!) and the vibrant color is from the tandoori/orange food coloring.  You can make the dish mild or hot and adjust the amount of chillis to suit your palate.  In most restaurants, this dish has a burnt charcoal flavor to it because the chicken would be partially cooked in the tandoor so to give the dish the smokiness, you can do the following: Form a piece of aluminium foil into a bowl shape and place it in the pan after adding the chicken to the gravy.  Then, heat a briquette of charcoal on the stove till it is red hot and then place it in the aluminium foil and cover the pan with a lid and cook for 15 minutes on a low flame.  And try to use chilled butter for the dish.  If not, the butter emulsifies into ghee and the dish tastes a little different.

Butter Chicken

Ingredients
1 kg chicken thigh fillets or 1 inch boneless chicken cubes
Marinade:
2 cups yoghurt
2 tsp ginger garlic paste
2 tsp red chilli powder
1/2 tsp cumin powder
1/2 tsp garam masala powder
1/2 tsp salt
juice of 1 lemon
3 tsp white poppy seeds soaked and ground to a paste
50 g of unsalted cashews paste
a pinch of tandoori coloring

Gravy:
6 medium tomatoes, blanched, skinned, deseeded, and pureed.
1 large onion, grated
100 g of butter
1 tsp red chilli powder
1 tsp ginger-garlic paste
salt
50 g of single cream
1/2 tsp dried fenugreek leaves (kasuri methi)
5 tbsp vegetable oil
fresh coriander leaves chopped
1/2 tsp garam masala powder

Method:

• Marinate the chicken in the marinade ingredients and let it sit for 4 hours in the fridge.
• Heat 3 tbsp of oil and add the marinated chicken.  Mix and cook covered on a low heat till almost done.
• Heat the remaining oil in a separate pan and add the onions.  Fry till the onions are golden brown in color and then add the ginger-garlic paste, dried fenugreek leaves, garam masala, red chilli powder, and tomatoes.  Cook for 5 minutes.
• Add the butter and mix.  Cook till oil floats on top.
• Add the cooked chicken and mix it well.  Lower the heat and let simmer for 15 minutes (You can add the charcoal step at this point in time).  Stir occasionally so that it does not stick to the bottom of the pan.
• Stir in the cream and garnish with coriander leaves and serve hot with rice or naan.

Paaya Shorba (Lamb trotters curry)

Paaya Shorba (Lamb trotters curry)

My mother has always made Dosa with all its strappings of alu bhaji, chutney, and red chutney for a Sunday breakfast from as far as I can remember.  It is always dosas without fail.  Its very rare that she makes anything else on Sundays...Paya shorba is one of the dishes for which she breaks her tradition and that too only for 2 reasons, either we have to nag her for a week to make it or we have overnight guests.  If she has already prepared the dosa batter, then we serve this shorba with dosa; if not, with bread/naan.  This recipe is quite commonly made in most muslim households in Bangalore at least (at least in my family and friend circles that is).

Ingredients:
6 lamb trotters (paya)
2 medium onions, finely chopped
4 medium tomatoes, pureed
3 tbsp coconut paste
2 tsp ginger garlic paste
2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
Salt
a few mint leaves
a few sprigs of coriander leaves, chopped finely
2 tbsp oil

Method:

• Pressure cook the trotters with 1 chopped onion, half the mint leaves, half the coriander leaves, turmeric powder, 1 tsp salt, and about 1 liter of water for 3 whistles and then lower the flame to low-medium and cook for 40 minutes.
• Let the cooker cool.
• Then, heat oil in another vessel and fry 1 medium onion (finely chopped) and the remaining  mint leaves till the onions are golden brown in color.
• Add the ginger-garlic paste, coconut paste, coriander powder, chilli powder, and mix well.  Add a little water (about half a cup) and let it cook till all the water is absorbed.
• Add the tomato puree and mix well.  Cook on a medium flame till oil floats on top.
• Open the cooker and add the gravy to the trotters.  Add the remaining coriander leaves and mix well and cover with a lid.  Adjust salt as per your taste.  The shorba shouldn't be too watery or too thick, so add water to make the adjustments and cook on a low flame for 10 minutes.   
• Serve hot with either dosas, naan, appams, or bread.

PS:  Ask the butcher to cut each trotter into 3 pieces but they should still be attached to each other and they should be roasted, not skinned.

kadai Matar Jhinge (Peas and Prawns Curry)

Kadai Matar Jhinge

This tomato based gravy with peas and prawns curry goes really well with chapatis/rotis.  Be sure to pat the prawns dry before you add them to the gravy or else your dish will be watery and prawns overcooked.  I hope you don't need the instructions to peel and devein the prawns.  So here goes...Kadai matar jhinge

Ingredients:
1-1/2 kg prawns
1/2 kg fresh peas
2 medium sized onions, chopped finely
3 medium sized tomatoes, chopped finely
5 tsp ginger-garlic paste
3 tsp of red chilli powder
1/4 tsp turmeric powder
1 tsp of black pepper powder
Chopped coriander leaves
2 tsp of salt
6 tbsp oil

Method:

• Peel and devein the prawns.  Remove the tails too.  Wash and pat dry and leave them on a dry towel.
• Heat oil in a Kadai.  Add the onions and fry till transculent.  Add the peas and cook for a couple of minutes.
• Add the ginger-garlic paste, chilli powder, turmeric powder, black pepper powder, and salt.  Mix well and fry for a minute.
• Add the chopped tomatoes and a cup of water.  Mix well and cook till the peas are done.
• Add the prawns and coriander leaves.  Stirring occasionall, cook on a high to medium flame till the water is absorbed and oil floats on top.

Authentic Muslim Chicken Biryani

Chicken Biryani

This is an easy to make recipe for biryani, if you opt to use the store bought biryani masala or if you wish, you can skip it completely.  The taste will be different but delicious all the same. Happy Cooking!!!

Ingredients:

1 kg chicken, medium pieces

1 kg basmati rice, soaked for 30 minutes

250 g onions, finely sliced

2 tomatoes pureed

250 gm oil

250 gm curds

8-10 cloves

8-10 cardamom

1 tbsp ginger-garlic paste

3 tsp chilli powder

2 tsp coriander powder

1 tbsp garam masala powder (recipe given below) or store bought biryani masala powder

1 cup milk

A handful each of coriander and mint leaves.

juice of 1 lemon

a few drops of orange/yellow food color

salt to taste

Method:

• Heat oil in a thick-bottomed vessel.  Add the cloves and half the mint leaves.
• Add the onions and fry till pink.
• Add the chicken and 2 tsp of salt and cook till the water is all absorbed.
• Add ginger-garlic paste, chili powder, coriander powder, and mix well and fry for 5 minutes.
• Add the curd, lemon, tomato puree, coriander leaves, and the garam masala powder/biryani masala powder and cook till the chicken is done and there is no extra water. Cook this on a low or medium flame.
• Heat water in a separate vessel.  When the water boils, add cardamom, rice, and 4 tsp of salt and cook the rice till half done.
• Drain the rice and mix in with the gravy.  
• Mix the food color in milk and pour over the rice in a circular motion all over.  Top it with remaining mint leaves.
• Now, cover the mouth of the vessel with a cloth and place the lid over it.  Keep a heavy object on top of the vessel so the steam does not escape. (you can save the water you drain from the rice and place it on top).
• Place the biryani vessel on a tawa, on low heat, and cook on dum for 20 minutes.
• Serve hot with raita.

*********************

BIRYANI GARAM MASALA:

6 Green cardamom

2 Black cardamom

1 tsp peppercorns 

4 inch cinnamon stick

1 tbsp cloves

2 tbsp black cumin seeds/shahi jeera
2 tbsp nigella seeds/kalonji

½ tsp grated Nutmeg

1 bay leaf

1 star anise

Mughlai Mutton Biryani

Biryani...The word seems so small and inadequate to describe a dish of such fame.  Just have a look at the biryani page in Wikipedia...the various styles, the types, the variations, the different versions of it, its mind-boggling.  In our family as in every other muslim household, every important occasions like birthdays, anniversaries, festivals, and even Sunday lunches and family get-togethers are incomplete without biryani.  But I do think we muslims tend to have a rather casual attitude about it.  We really do not give it the reverence and awe it inspires in most people I have met.  My cousins and I have tried many different kinds of biryani and the mughlai biryani is one of the best tasting ones.  Personally, I think my mum makes the best biryani in the whole wide world (the people who have tasted it, will agree with me!!) but that is one recipe I will share later or I may not..I am rather possessive about it.

Mughlai Mutton Biryani

Ingredients:
1 kg mutton
1/2 kg basmati rice, soaked for 30 minutes
1 tsp garam masala powder
1 tbsp ginger-garlic paste
2 cups curds
1/2 cup cashewnuts (about 100 gms)
4 tsp chili powder
1 big onion, sliced
1 tsp black pepper powder
1 bayleaf
a 3 inch cinnamon stick
1 cup of mint leaves, chopped
2 tomatoes chopped
1 cup coriander leaves, chopped
1 cup milk
Few strands of saffron
6 tbsp oil
salt
1 tsp ghee

Method:

• Marinate the meat with curd, garam masala, and ginger-garlic paste for 2 hours.
• Soak the saffron strands in 1 cup of warm milk and keep aside.
• Fry the onions to a crisp golden brown.
• Fry cashews to a golden color and keep aside.
• In a bowl, mix the coriander leaves, mint leaves, and the fried onions.
• Heat oil in a vessel and fry the cinnamon and bayleaf.
• Add pepper powder and chilli powder along with the tomatoes.  Add marinated meat and about 4 tsp of salt and mix well.
• Cook till completely dry and the meat is done, on a medium to low fire.  Keep stirring occasionally so that it does not stick to the vessel.
• Heat about 1 liter of water in a separate vessel.  When the water starts to boil, add the rice and 1 tsp of salt and cook till the rice is half done.  Drain the rice.
• Grease a heavy-bottomed dish with ghee and add a layer of rice, then, add a layer of the meat mixture, and then a layer of the mint-coriander-onion mix.  Repeat the layers and end with a layer of rice on top.  Add the milk on top and cook on low flame for about 25 minutes or till the rice is completely done.  Serve hot with raita.

RAITA:

Ingredients:

500 gms cups of curd

2 large onions, finely sliced.
1 small cucumber, chopped
3 green chillies, finely chopped
A handful of coriander leaves, chopped
salt to taste
1/4 tsp of red chilli powder

Method:
Mix all ingredients together except the red chilli powder.  Just before serving, sprinkle the chilli powder on top sparingly.

Baingan Ka Bharta

This is one of my favorite dishes and I really believe I am the only in my whole family who makes it.   This is a really very simple dish and so so flavorsome.  It goes really well with both rice and rotis but I prefer rice with it.

BAINGAN KA BHARTA

INGREDIENTS:

2 Bharta Baingans (big brinjals)

2 tbsp oil

1 bunch spring onion chopped

2-3 tomatoes, chopped

8 flakes of garlic, finely chopped

8 green chillies, finely chopped

2 cm piece of ginger, chopped finely

1/4 tsp turmeric powder

1 tsp garam masala powder

a small bunch of coriander leaves chopped

salt to taste

Method:

• Wash the brinjals and poke them deeply with a fork all over.  Rub them with oil and roast on all sides on a slow fire.  The brinjal is done when you can easily pierce them with a knife.
• Remove from fire and cool.  Peel and mash well.
• Heat oil in a kadai. Add garlic, ginger, and green chillies and fry till garlic turns pink.  Add onions and fry till lightly brown.
• Add tomatoes and cover the dish and cook on low heat till the tomatoes are well cooked.
• Add turmeric powder, salt, garam masala, and the brinjals.
• Continue cooking on a slow fire, stirring constantly, till the whole dish is well blended and almost dry.
• Add the coriander leaves and mix.  Serve hot with either rotis or white rice.

PS:  Ghee makes it all the more delicious!

Palak Paneer

When I was in college, I was very lucky to have great friends and one of my friends was a North Indian who used to make this really amazing aloo paranthas and matar paneer.  Any time I wanted a recipe, I would ask her and she would start listing the ingredients immediately.."2 tamatar lele, 2 chamach adrak...bas itni si haldi..(demonstrating a pinch)..palak ko acche se dho lena" and so on.  I would make her go more slowly and write it down in any notebook which would be available at that time.  I still have torn sheets with recipes scribbled on them and some without a name to them.  This is one such recipe which i had glued to a cardboard and saved.

PALAK PANEER

Ingredients:

2 bunches of palak, washed and chopped
100 g paneer, cubed
1 medium onion, grated
1 medium tomato, deseeded and chopped finely
1 tsp green chilli paste
1 tsp ginger and garlic paste
2 tbsp oil
salt
A dollop of cream (optional)
oil for frying

Method:

• Pressure cook the palak for 2 whistles.  Drain and cool.  Grind to a smooth paste in a mixer.
• Heat oil in a kadai.  Fry the paneer cubes till light brown.
• Heat 2 tbsp of oil in a kadai.  Add the onions and fry till brown.
• Add the green chillies and ginger-garlic paste and fry for 2 minutes.
• Add the tomatoes and cook till done.
• Add the palak paste, the paneer, and salt as needed.
• Cook for five minutes.
• Serve garnished with a dollop of cream.

MUTHANJAN

Muthanjan is very similar to kheer but is far more richer and creamier.  This dessert is mostly made on Ramzan.  It is usually made a day earlier because it takes a lot of time to prepare and the day of the festival is  mostly for preparing biryani.

MUTHANJAN

Ingredients:
2 liters full cream milk
150 g of basmati rice (washed and soaked for 30 minutes)
1/2 tin condensed milk
50 g of plain mawa
Sugar (if needed)
1 tbsp ghee
A few strands of saffron
12 almonds, sliced finely
a handful of rasins
12 unsalted pistachios, roughly chopped
A few drops of yellow food coloring (optional)

Method:

• Bring milk to a boil.  Add the rice and cook till the rice is completely done.  Keeping stirring continuously.
• Add the condensed milk and crumbled plain mawa and mix well.  Since the condensed milk has sugar in it, you don't have to add sugar, but if you prefer it more sweeter, then you can add it as necessary.
• Add the saffron strands and the food coloring.  By the time, it is completely, cooked, the rice should be broken (but not paste-like) and the whole mixture should be thick and creamy in texture.
• Heat the ghee in a kadai and fry the almond till lightly golden.  
• Add the ghee, the almonds, and raisins to the dish.
• Remove from heat and serve.  You can serve it hot, cold, or at room temperature.  Serve garnished with pistachios.

PS:  You can use the silver waraq to make it look more festive.

Chicken 65

A spicy chicken dish which makes a great accompaniment with tomato rasam and rice.

CHICKEN 65

Ingredients:

400 g boneless chicken cubes
100 g sour curds
2 lemons' juice
1 tbsp corn flour
4 tsp ginger-garlic paste
1 tsp turmeric powder
2 tsp red chilli powder
1/4 red food coloring
2 green chillies, chopped
1 tbsp rice flour
2 sprigs curry leaves
salt
oil

Method:

• Marinate the chicken with the ginger-garlic paste, curd, salt, and turmeric powder for 1 hour.
• Then add all other ingredients to the marinated chicken except the curry leaves.
• Heat oil in a kadai and fry the chicken nuggets till crisp.
• Fry the curry leaves separately till crisp and mix in with the chicken.  Serve hot garnished with the curry leaves and lemon wedges.

Ramzan Specialities:Golden Fried Prawns..My Style!!

Ramzan is just 2 months away and so I thought I would put the recipes for the dishes we make during Ramzan.  This is one of my favorite foods and I make this quite regularly during Ramzan and other times too.  Whenever I make this dish, it brings to mind what my 4-year-old niece said after tasting it..."Maasi, aap to bada mazedaar khana banate hain..mere mooh to paani aata hai".

Ingredients:
1/2 kg prawns (30 nos)
1/2 tsp ajinomoto
1/2 tsp black pepper
1/4 tsp ginger garlic paste
1/4 tsp salt

For the batter:
2 tbsp corn flour
1 tbsp maida
1/4 tsp ginger garlic paste
1 tsp red chilli powder
1/4 tsp chicken kabab masala
1 pinch cooking soda
salt
2 tsp oil

Oil for frying.

Method:

• Marinate the prawns with the ajinomoto, black pepper, ginger-garlic paste, and salt for 30 minutes.
• Make a batter of a pouring consistency with all the said batter ingredients.
• Heat oil in a kadai and lower the flame to medium.
• Dip the prawns in the batter and fry till golden brown in color.
• Serve hot.

Corn Tikkis

CORN TIKKIS

INGREDIENTS:

300 g corn kernels (boiled and mashed)

1 small potato (boiled and mashed)

1 small onion (finely chopped)

1 tsp red chilli powder

1/4 tsp tumeric powder

2 tsp rice flour

2 tsp corn flour

15 mL soya sauce

1 tsp oil

salt

oil for frying

METHOD:

• Mix all ingredients together except oil for frying.  Mix well and make fist sized balls and flatten into tikkis.
• Heat oil in a non-stick pan and shallow fry till a nice golden brown.  Serve hot.

Stuffed Mirchi Bajji

A couple of temperamental rains and a few power cuts, the demand for bajjis and pakodas is on...piping hot, spicy, and a huge variety of them.  Sometimes, my cousins drop in at my place on their way home demanding these. This is the first recipe of many more to come.

STUFFED MIRCHI BAJJIS:

INGREDIENTS:

8 Banana chillies
2 medium sized potatoes (boiled and mashed)
2 tsp tamarind pulp
2 green chillies chopped
1/4 tsp amchur powder
salt to taste
Batter:
200 g chickpea flour (besan)
1/4 tsp cooking soda
1/2 tsp red chilli powder
1/2 tsp garlic paste
1 tsp oil
salt
water
Oil for frying

Method:

• Make longitudinal slits in the banana chillies and de-seed them.
• Mix potatoes, tamarind pulp, green chillies, amchur powder, and salt.  Stuff each chilli with this mixture carefully.
• Make a thick batter by mixing together all batter ingredients.
• Heat oil.  Dip each chilli in the batter and fry till golden brown.

Bhindi Kadhi

Bhindi Kadhi

Ingredients:
250 grams okra
250 grams curds
1 tbsp chickpea flour (besan)
1 tsp green chili paste
1 tsp ginger paste
1 tsp coriander powder
1 sprig curry leaves
1/4 tsp asafoetida
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 turmeric powder
1/2 tsp chili powder
3 tbsp oil
2 cups of water.
salt
a few sprigs of coriander, chopped

Method:

• Chop bhindi into 1 inch pieces.  Dry roast on the tawa for 10 minutes on low heat.
• Heat 2 tbsp oil in a thick-bottomed vessel.  Add mustard seeds. When they splutter, add the okra along with all the dry masalas. Stir well and cook till the okra is cooked.
• In a bowl, whisk, besan, curd, and 2 cups of water till smooth.
• Heat 1 tbsp oil.  Add fenugreek seeds, curry leaves, and asafoetida.
• Pour in the curd mixture.  Add the chilli paste and the ginger paste and salt.  Bring to a boil, stirring constantly.
• Add the okra and simmer for 2 minutes.
• Garnish with coriander leaves.  Serve with rice or roti.

Pakoda Kadhi

Pakoda Kadhi

Ingredients:
For the Pakoda:
1 cup besan
2 onions grated
4 green chillies, chopped finely
salt
oil

For the kadhi:
1 cup curd
1 tbsp besan
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
1/4 tsp asafoetida
1/4 pinch turmeric powder
salt
1/2 tbsp ghee

Method:
For the pakodas:

• Mix all ingredients together (use a little water if needed) and keep aside for 5 minutes.  Heat oil and drop teaspoonfuls of the batter and fry till golden brown.
• Drain and keep aside.

For the Kadhi:

• Whisk besan, curd, and a cup of water to a smooth pouring consistency.
• Heat ghee in a kadai and add fenugreek seeds, cumin seeds, and asafoetida.
• When the seeds splutter, pour in the curd mixture.  Add salt and turmeric.  Bring to a boil.  Stir constantly.
• Just before serving, add the pakodas and simmer for 2 minutes.
• Serve hot with plain rice.

Sheer Khorma

SHEER KHORMA

Ingredients:
100 g seviyan (roasted variety)
1 L milk
50 g of plain mawa
200 g of sugar
4 to 5 cardamom crushed
1 tbsp raisins
12 almonds
12 cashews
a few pistachios (roughly chopped)
a few saffron strands.
1 tbsp ghee

Method:

• Bring milk to a boil. Keep a cup of milk aside.
• Reduce the flame to low and let the rest of milk simmer for a couple of minutes.
• Add the sugar, cardamom, and saffron and cook for 15 minutes or till milk is quarter reduced.
• Blend mawa in 1 cup of milk in a mixer.  Add mawa gradually to the milk and stir continuously.  Cook for 5 more minutes.
• Remove the milk from the stove.  Add the seviyan and raisins and close the lid.
• Blanch the almonds and slice them fine.
• Heat ghee in a kadai and fry the almonds and cashews till golden in color.  Add the ghee, almonds, and cashews to the seviyan.  Mix well.  Serve hot garnished with pistachios.

Note:

• If you do not have the mawa, use a tin of condensed milk and skip the sugar.
• In this recipe, I have used the thin, roasted variety of vermicelli.  If you are using a thicker variety of vermicelli, then add it to the milk and cook for 2 to 3 minutes.

Zaffrani Badam Kheer (Almond and saffron pudding)

Zaffrani Badam Kheer

Ingredients:

50 g  almonds

1 Liter milk (boiled)

1 tin condensed milk OR 100 g of plain mava and 200 g of sugar.

1/4 tsp almond essence

50 g  cashewnuts

a few strands of saffron

a few drops of yellow/orange food coloring (optional)

Garnish:

4 almonds for garnishing (finely sliced)

Silver waraq (optional)

Method:

• Bring milk to a boil and keep 2 cups aside.  Reduce the rest of the milk till three-quarters.
• Blanch the almonds and peel them.  Grind the almonds and cashews to a fine paste with 2 cups of milk.
• Add the condensed milk ( or the sugar and mawa), saffron strands, and the almond-cashew paste to the milk.  Add food coloring if you are using.  Constantly stir and cook for 20  minutes, till thick in consistency.
• Remove from fire.  Serve hot or cold garnished with almonds and silver waraq.

TIPS:  To blanch the almonds, soak them in hot water for 5 minutes.

Aam Ka Panna

Aam ka panna is a delightful raw mango coolant which has sweet and sour elements to it.

Ingredients:

2 Raw Mangoes, large size
2 tsp Cumin Powder
1 tsp crushed black pepper
Black Salt, to taste
¼ tsp Asafoetida
¼ cup Sugar
4 cups of water

Method:
Wash and peel the mangoes and boil them in the pressure cooker for 2 whistles.   After it has cooled down, mash and strain the pulp in a bowl.

Add sugar, pepper, cumin powder, black salt, and asafeotida to it and mix well.  Add water and refidgerate till the sugar is completely dissolved.

Lassi...Mango, banana, rose, and masala..

Mango Lassi

Ingredients:

500 mL plain yogurt
2 cups mango pulp
1 cup ice cubes
6 tablespoons sugar
Sprig of mint leaves

Method:
Blend all of the above.
Add a little water if the consistency is too thick.
Keep refrigerated. Serve chilled.
Garnish with a sprig of mint.





Rose Lassi

Ingredients:
500 mL curds
3 tbsp sugar
2 tablespoon rose syrup (Rooh Afza)
1/4 teaspoon cardamom powder
1/2 cup water
12 ice cubes

Method:
Put all the ingredients in a blender and blend.  Serve chilled.






Banana Lassi

Ingredients:
4 cups of curds.
10 ice cubes
3 ripe banana, peeled and chopped
3 tbsp sugar

Method:
Blend all of the above ingredients together in a blender.  Served chilled.







Masala Lassi:

Ingredients:
500 mL plain yoghurt
1 cup cold water
1 fresh green chilli, chopped
½ tsp ground cumin seeds
Salt and pepper to taste
A springe of coriander
A tsp of Khara boondi (optional)

Method:
Mix all ingredients and blend till frothy.  Garnish with coriander sprig and khara boondi.

Phirni

Phirni is a milk and semolina sweet dish, that can be served as dessert or served at breakfast with puris.  Though most people normally use rice paste, I prefer to use fine semolina...It's easy to make... and since there is sugar in the condensed milk, its not necessary to add sugar..but if you prefer it more sweet to suit your palate, you can add as necessary..

Phirni

Ingredients:

75 g fine semolina 

1/2 tin Condensed milk

1/2 L milk

3 cardamom, powdered

2 tsp rose water

3 tsp ghee

A few rose petals or chopped dried fruits (pistas, almonds)

Method:

Bring milk to a boil.  Lower the heat and add the condensed milk and semolina.  Keep stirring continuously while adding the semolina or else it will form lumps.  Cook on a low heat, stirring continuously so that it does not stick to the bottom of the vessel.

Bring to a boil.  Cook for 5 minutes.  Take off from heat and add the cardamom powder and mix well.  Pour  the ghee on top.  Do not mix.  Let it cool completely.  Add the rosewater and then mix well.

Refridgerate for 2 hours.  Serve chilled garnished with rose petals or the dried fruits.

Mutton Khichda..

Khichda is a rich, meaty, starchy stew-type one dish wonder that is ideal for a Sunday family lunch.  It is so full of flavor and warmth.  There is just something oh-so-comfortable about a plate of khichda.

Mutton Khichda:

Ingredients:
500 g of mutton, small pieces
250 g of Basmati rice
50 g or a tablespoon each of chana dal, tur dal, masoor dal, moong dal, and broken wheat
100 g of fresh peas
100 g of beans (cut into 1 inch pieces)
1 large onion sliced finely
2 tomatoes finely chopped
3 tsp red chilli powder
3 tsp of ginger garlic paste
1 inch piece of cinnamon
9 cloves
5 cardamom
1/4 bunch of coriander, finely chopped
1/4 bunch of mint leaves, finely chopped
2 lemons juice
2 tbsp oil
salt


Method:
Wash and soak the rice and the dals and wheat separately for 4 hours at least.

Heat oil and fry the onions, cardamom, cloves, cinnamon,  and mint leaves.  Add mutton and 2 tsp of salt.  Mix and cook till all the water from the mutton is absorbed.

Add the ginger-garlic paste, chilli powder, and garam masala powder and saute for 2 minutes.  Add the tomatoes and cook till the tomatoes are soft.  Add the peas, beans, the wheat, and the dals.  Add half the coriander leaves and lemon juice and mix well.

Add 350 mL of water or more, such that the dals and the meat are completely immersed under the water (the water level should be at least 3 inches more).  Pressure cook for 3 to 4 whistles.  Let it cool.

Bring 750 mL of water to a boil in a separate vessel (use a vessel big enough to combine the rice and mutton mixture).  Add the rice and 1 tsp of salt and cook till done (do not overcook) and drain the water.

Add the mutton mixture to the rice and mix.  Add warm water if necessary to keep it to a thick consistency.  Add the remaining coriander and give a good mix.  Adjust seasoning as necessary.

Make sure it is of a thick consistency (porridge like); not too watery or lumpy.  Keep the vessel on a tawa and cook on a low flame for 15 minutes, stirring occasionally.

Serve hot topped with a dollop of ghee and mint leaves.

PS:  If you have the time, you can cook the mutton mixture in an open vessel instead of a cooker.

Tamatar Ghosht

I honestly have no idea when, where, or how my mum came up with this recipe.  I just remember that one Sunday instead of the usual mutton biryani for lunch, she served us tamatar ghosht with Khushka.  At first, we were not very happy because, honestly, nothing compares to biryani..ever!! But,surprisingly, it was well received and appreciated by all.  It has simple flavors but makes you want to have just one bite more even though you are stuffed.

Tamatar Ghosht

Ingredients:
1 kg mutton, medium sized pieces
1/2 tomatoes, pureed
2 large onions, finely chopped.
6 tsp ginger garlic paste
3 green chillies, slit
2 tsp coriander powder
3 tsp chilli powder
1/2 tsp turmeric powder
2 tbsp oil
salt

Method:

Heat 1 tbsp oil in a pressure cooker.  Fry the onions till golden brown.

Add the ginger-garlic paste, chilli powder, coriander powder, turmeric powder, and salt (3 tsp at least).  Mix and saute for 5 minutes.

Add the mutton and chillies and cook for 5 more minutes.  Addd 250 mL of water and pressure cook for 5 whistles.

Heat 1 tbsp oil in a kadai.  Add the tomatoes and cook till the oil floats on top.  Add the mutton and simmer on a low flame till the gravy is thick.

This goes very nicely with khushka or rotis.

The famous Haleem

This is a family favorite...made especially during Ramzan...always enjoyed!!

Haleem

Ingredients:

1 kg lamb

1/2 kg wheat

4 onions

6 red chillies

1/2 tsp turmeric powder

6 green chillies

4 black cardamoms

6 cloves

5 tsp of ginger garlic paste

1 cup curds

1 large lemons' juice

1/4 cup coconut (ground to a paste)

A bunch of coriander leaves

A handful of mint leaves

1 tsp each of chironji seeds, white poppy seeds, and sesame seeds.

4 tbsp ghee

salt to taste

Lemon wedges

Method:

Clean and wash the wheat.  Soak it for 4 hours and grind to a coarse paste.  Pressure cook for 5 to 6 whistles with 4 cups of water.  After the cooker cools down, check if the wheat is cooked through.  If not, add water if necessary and pressure cook for another couple of whistles.

Chop the meat into small pieces.  Make a paste of the chironji, poppy, and sesame seeds and make a paste of the cardamom, cinnamon, curds, half the coriander, turmeric powder, and chillies.  Rub the meat with these pastes.  Add the ginger garlic paste and coconut to the meat as well.  Mix well and marinate for 1/2 hour.

Slice the onions.  Heat the ghee and fry half the onions to a crisp golden brown and keep aside.  To the same oil, add the remaining onions and mint leaves fry till the onions are lightly golden.  Add the meat mixture and fry well till the ghee floats on top.  Keep stirring regularly.  Add the cooked wheat and the rest of the coriander and mix well.  Add the lemon juice and allow to simmer on a low heat for about 20 minutes.  Serve garnished with chopped coriander and the fried onions with lemon wedges on the side.

Shaami Kebabs

These kebabs are reminiscent of my gran.  She used to cook the meat in an open vessel and used the sil-batta to grind it..no mixers and grinders for her.  Though I use the same ingredients, I feel the kebabs we make with mixers and pressure cooker don't measure up to hers.

Shami Kebabs:

Ingredients:

500 g kheema (minced meat)

150 g chana dal (soaked for 6 hours at least)

1/4 inch piece of cinnamon

6 green chillies

2 inch piece of fresh coconut, chopped (optional) 

5 cloves

A small bunch of coriander (chopped roughly)

1 egg beaten

salt

Oil for frying

Method:

Pressure cook the minced meat, chana dal, cinnamon, cloves, coriander, coconut (optional) and green chillies with 3 cups of water for 4 whistles.

Grind the mixture to a fine paste.  Add the beaten egg, salt to taste, and mix well.  Make 2 inch patties and shallow fry till golden brown on both sides.  Serve garnished with onion rings and lemon wedges.

Shikampuri Kebabs

When I think of kebabs, there are so many different varieties that come to mind but this is my favorite.  These kababs are soft, succulent, and mouthwateringly delicious.  The list of ingredients looks lengthy but its nothing you wont find in your kitchen or in a nearby store.

Shikampuri Kebab

Ingredients for Kabab:

250 g minced meat
4 tsp of bengal gram
1/2 tsp cumin seeds
1/4 tsp garam masala
1/2 tsp chilli powder
1/4 inch piece of ginger
Half a lime
1 egg - beaten
ghee for frying (refined oil for health freaks!!)
salt to taste

Filling:
2 tbsp crumbled paneer
1 onion
2 green chillies
a small bunch of coriander leaves (naati coriander)

Method:

Pressure cook the minced meat with the bengal gram, cumin seeds, garam masala, chilli powder, ginger, and salt with 2 cups of water for 4 whistles.

After the cooker cools down, add half of the beaten egg and the lime juice to the minced meat and grind to a fine paste.

Chop the ingredients for the for the filling and mix well.

Divide the minced meat into even portions (about the size of a large lemon).  Shape each portion into a cup and place a little filling in the center and seal the kabab.

Heat a frying pan and add ghee/oil and fry the kebabs on both sides till a golden brown color.

Garnish with onion rings and serve hot.

Hari Ghosht ki Phaal (Mutton in a coriander and green chillies gravy)

Ahhh..My first post.. I have agonized long and hard over this and couldn't decide what recipe I would put up...I am putting up a fairly easy lamb dish...a phaal as it is called.  This is a fail-proof recipe and a family favorite.

Hare Masale ki Phaal

Ingredients:
1/2 kg mutton
2 tsp ginger garlic paste
6 green chillis (or more, if u like more heat)
3 tsp black peppercorns
2  onions
1 small tomato (optional)
a bunch of coriander (naati..not the farm variety...)
1/4 tsp turmeric powder.
1 tbsp oil
Salt

Method:
Make a paste of green chillis, 1 onion, peppercorns, coriander, and tomato (optional).  Heat 1 tbsp oil in a pressure cooker.  Fry 1 chopped onion till light brown.  Add the lamb and 1 tsp of salt and mix well.  Cook on medium heat till the lamb is browned and all the water from the meat is absorbed.  Add the ginger-garlic paste and turmeric powder and stir well and fry for 2-3 minutes.  Add the green masala paste and mix well and cook for 2 more minutes.  Add a cup of water (approximately 100 mL) and pressure cook for 3 whistles.  Serve hot with chapatis or ghee rice.