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.