KARAHI MEAT

Karahi Gosht

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Ingredients:
1 lb Beef, lamb or chicken
3 cups of water
5-6 Garlic cloves - smashed and finely chopped
2 teaspoon ginger paste or 1 inch fresh ginger (peeled and finely chopped)
2 tablespoon oil
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon coriander seeds (toasted & coarsely ground)
Salt to taste

2 tablespoon tomato paste
3-4 Tomato's (diced and juices reserved)
6-8 Green chili pepper

1 teaspoon fresh lemon juice
1 tablespoon cilantro (roughly chopped)

Cooking Instructions:

1. Add beef, lamb or chicken, garlic and ginger to the wok - fry the combination until all juices are absorb and the meat (beef or lamb) is browned (this will seal the juices)
2. Add water and cover - cook on medium heat until the meat is tenderized and less then half a cup of liquid is remaining in the wok
3. Add oil, cayenne pepper, black pepper, coriander and salt to the mixture/wok and cook for 3-4 minutes on high heat - stirring often
4. Add tomato paste and the diced tomato's to the wok
5. Stir and cook on high heat for 2-3 minutes, pressing the tomatoes to release the juices - mix well
6. Add green chili peppers
7. Cook for 10 minutes on medium heat stirring often until the all the water is absorbed and all the ingredients are blended well
8. Sprinkle lemon juice over the mixture, garnish with cilantro and serve!

MUTTON DRY FRY

MUTTON DRY FRY

Ingredients...

Boneles mutton- 1/2 kg cut into small pieces
Onion- 3-4 big sliced
Ginger-Garlic paste- 1 tbsp
Tomato- 1big sliced
Red Chilly powder- 1 tbsp (or according to ur taste)
Turmeric powder- 1/2 tsp
Coriander Powder- 3/4 tbsp
Garam Masala Powder- 1 tbsp
Black Pepper powder- according to taste
Salt to taste
Curry leaves
Coriander Leaves
Oil- as required

Method..

In a pressure cooker, add mutton, red chilly powder, ginger-garlic paste,turmeric powder,coriander powder, 3/4 tbsp garam masala powder, tomato,salt and cover...DO NOT ADD ANY WATER...Let it cook till the mutton is cooked but it is still firm and not over cooked...Remove the mutton pieces from the cooker..There will be some left-over stock of the mutton in the cooker...Keep boiling this water till all the water gets evaporated and it becomes like a thick paste...

In a pan heat oil and to it add half of the curry leaves...To this add cooked mutton pieces and fry it till it is brown in colour... Keep aside...To this same oil, add sliced onions and fry it till it is brown in colour and then add the remaining curry leaves,garam masala powder, pepper powder and then the thick paste thing u made frm the stock... Mix well...At last to this u add the fried mutton pieces and adjust the salt accordingly...Serve this hot wid parathas...

Note- Mutton should not be over cooked, adjust the salt and spices accordingly...Onions should be brown in colour..

ROASTED CHOPS

Roasted Chops

Muttons chops 1/2 Kg
Ginger Garlic paste 2 Tsp
lemon juice 2 Tbsp
Salt 1 Tsp heaped
Crushed Black pepper 1 1/2 tsp
Oil 1/4 cup

SAUCE:
Boiled potato 1
Yogurt 1 cup
Garlic paste 1 Tsp
Green chillies 2
Salt pinch
Blend all together to make a fine paste.

Marinate chops with above ingredients for 2-3 hours. Then fry in oil for at least 10 minutes. Then add 1 cup water and let it cook on slow fire until its tender and water dry. Fry few more minutes. Serve with this sauce. 
It was fab....

COFFEE CAKE WITH MOCHA FROSTING

COFFEE CAKE WITH MOCHA FROSTING
Cake Ingredients
2 cups Plain or All purpose Flour
2 cups Fine Granulated Sugar
1/4 teaspoons Salt
1 cup Butter (unsalted - softened)
3 Tablespoons - 4 TBsps Instant Coffee Crystals + 1 cup boiling water
1/2 cups Buttermilk or Soured Milk
2 large Eggs
1 teaspoon Baking Soda
2 teaspoons Vanilla

DIRECTIONS: Preheat oven to 350 degrees OR 176 C. 

Grease and flour two OR ONE BIG round baking pans.

In a large bowl, mix sugar, flour, and 1/4 teaspoon salt and bakind soda. Set aside. 

Melt butter in a pot over medium-low heat. While that’s melting, add 3 tablespoons instant coffee to 1 cup boiling water. Set aside. 

Once butter has melted, add coffee mixture to the butter in the pot. Let it come to a boil for about ten seconds, then turn off the heat. Set aside for just a minute.

In a separate bowl, add buttermilk, eggs, and vanilla. Mix until well combined.

Pour the butter/coffee mixture into the flour mixture. Stir the mixture together gently. The purpose here isn’t to mix it together perfectly, but to cool down the heat before adding the egg mixture.

Add in the egg mixture and stir gently until well combined. Then pour into pans. Bake for 20 to 22 minutes or until set. for one big pan took me almost 35-40mins

Allow to cool completely.


MOCHA FROSTING
1/2 CUP + 3/4 CUP Butter unsalted ..softened
3 3/4 cups Icing Sugar / Powdered Sugar (more or less according to ur consistency)
2 Tablespoons Instant Coffee Crystals
3 tablespoons Dark Cocoa Powder (I used Hintz)
1/4 teaspoons Salt
4 Tablespoons Heavy Cream


Combine all icing ingredients ( I used my Kitchen aid), then ice the cake. Chill for an hour before serving. 

I layered my cake..so I had some frosting in the middle and lots' around it as well:)

MALAI TICKA CHICKEN

Malai Tikka Gravy

This dish is BEYOND amazing!! 



Needless to say, we licked our plates CLEAN! I served the dish with my yumyum parathas/chapatis. But it can go well with naans too. 

Here is the recipe:

Ingredients for marination:
1 kg chicken, without skin, cut into 10-12 pcs. Then slit the pieces for perfect marination 
3 tbsp full thick yoghurt
3 tbsp fresh cream 
1 tbsp fresh ginger garlic paste 
2 tbsp Tandoori Masala
1 tsp red chilli powder
1 tsp paprika 
1/2 tsp fenugreek leaves
1 tsp garam masala 
1 tsp finely crushed cumin 
1 tsp finely crushed coriander 
salt to taste 
1/2 tsp meat tenderiser (skip this if you are marinating overnight)
2 tbsp lemon juice
2 tbsp melted butter or ghee 

Mix together all the ingredients including the chicken .Cover and keep it in fridge for 2 hours if you're using tenderiser, or preferably overnight if without tenderiser.

For the sauce:
4 tbsp butter + 1/4 cup oil (I later drained the excess oil)
1 tsp ginger garlic
300 gm tomatoes, finely chopped
Salt to taste
2 green chilli, sliced 
1/2 cup fresh cream 

Method:

Pre-heat oven at 200C and bake the chicken. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Bake the chicken pieces on both sides, for about 8-10 min per side or until slightly charred. 

In a large pan, on medium heat, melt the butter then add the oil. 

Add the ginger & garlic,1 green chili and fry for a few seconds.

Add in the chopped tomatoes and cook until all the water from the tomatoes dries up.
Add the grilled chicken, the remaining marinade and drippings, salt and green chilli.

Keep on low heat, covered & cook for 10 mins.

Add the cream and cook for another 2-3 min.

Serve hot!

INDIAN STYLE BAKED CHICKEN CHICKEN

INDIAN STYLE BAKED CHICKEN





Recipe:

1 chicken (without skin) cut into 8 or 10 pieces....according to preference

Put the following ingredients into a blender:
1 mug yoghurt
2 tsp salt
2-3 green chillis
1 big bunch coriander
2 tsp tandoori masala
1 tsp garlic paste
1 tsp turmeric
1 tsp chilli powder
1 tsp whole cumin
1 onion chopped
2 tbsp tomato paste
2 tbsp oil
2 lemons' juice

Blend everything together. Then pour over the chicken, let it marinate for about 2-4 hours. Pour everything into a glass baking dish, cover with foil. Pre-heat the oven to 180 degrees C. Place your baking dish on the center rack and bake for 30-35mins. Remove dish, open the foil and turn the pieces over. Replace foil covering and put the dish back in the oven. Bake for another 30-35mins. Finally remove the dish from the oven and discard the foil. Baste the pieces of chicken with the sauce a little and put the tray back into the oven without the foil covering for about 10 mins just to give the pieces a good colour. 

MUTTON KORMA

Gosht shaahi khorma.

Recipe:

heat oil , add green n black cardamom, cinnamon, cloves, black peppercorns.

when it splutters add chopped onions. fry til they become very light brown and then add ginger garlic paste.
...
add lamb/mutton, salt, red chilli powder, coriander powder, yogurt and some water. bring to boil, cover and cook till the mutton is done. (i pressure cooked).

once the mutton is done, add cashew nut paste and some garam masala powder, simmer for some more time and its done.

Enjoy!! Happy cookin!!

December 15, 2010 ·  · 

mutton in gravy

MUTTON GRAVY
**********************
Marinade:
1/2kg mutton
2tbsp red chilli powder
...1tbsp black pepper powder
2tsp vinegar
1tsp soy sauce
3-4tbsp ginger garlic paste
1/4tsp turmeric powder
Salt to taste
(Mix the above marinade ingredients with the mutton and set aside for 45mins at least).

2 chopped onions
2-3 stalks of curry leaves
2bunches of coriander leaves
1bunch of mint leaves
Khada garam masala-according to the hotness you like
oil

-Pour oil and sweat the chopped onions(not brown).
-add the khada garam masala and curry leaves and sauté
-add the marinated mutton and fry for atleast 5-10 mins
-add water and check for seasoning.
-pressure cook this for 10mins or till the meat is almost done
-when the meat is almost done, add the coriander and mint leaves and bhuno-fy the meat

Mutton gray is ready to serve! Goes with anything-rice or rotis...it’s simple and easy!

*my measurements are mere approximations...you are free to judge them and vary according to your taste!*

YUMMY PAKISTANI SEEKH KEBABS

SEEKH KEBABS

INGREDIENTS

1)MINCED MEAT 500 GRAMS
2)BLACK CARDAMOMS 2
3)BLACK PEPPERCORNS 1.5 TSP
4)CINNAMON PWDR 1/2 TSP
5)CLOVES 2
6) COCONUT GRATED 1 TABLESPOON
7)CUMIN/JEERA SEEDS 1 TSP
8)GARLIC PASTE 3 TSP
9)GINGER PASTE 3 TSP
10) BESAN/GRAM FLOUR ROASTED 2 TABLESPOON
11)MACE/JAVITRI PWDR 1/2 TSP
12)OIL 1 TABLESPOON
13)ONION PASTE BROWNED 3 TABLESPOON
14)POPPY SEEDS/KHUS KHUS 2 TSP
15) RAW PAPPAYA PASTE 1 TABLESPOON
16)RED CHILLI PWDR 1 TSP
17)YOGURT/DAHI 2 TABLESPOON

METHOD

1)MIX MINCE WITH ALL INGS.KNEAD WELL FOR 10 MINS.LET STAND FOR 10 MINS
2)MOISTEN HANDS WITH COLD WATER AND MOULD MIX AROUND SKEWERS PRESSING AND SHAPING TO THE SIZE OF A FRANKFURTER SAUSAGE ABOUT 5.5 INCH LONG.ROAST THE KEBABS IN A MODERATELY HOT TANDOOR FOR 12 MINS TILL THEY ARE BROWN UNIFORMLY.
3)THE KEBABS CAN ALSO BE SLID OF SKEWERS AND COOKED ON THE FINE WIRE MESH OF THE GRILLING RSACK IN A CHARCOAL GAS GRILL.DO NOT TURN TO OFTEN AS THEY MAY SPLIT.
4)SERVE WITH HOT MINT CHUTNEY

MUTTON MASALA

MUTTON MASALA

INGREDIENTS:
Mutton: 250 gms
Salt: as per taste
Black pepper: half a tea spoon
Green chilies: 7 to 8 (in a fine paste)
Turmeric powder: one fourth teaspoon
Ginger garlic paste: one teaspoon
Yogurt: 2 to 3 tbsp.
Onions: 2 to 3
Oil: as per requirement
Garam masala powder: as per taste
Cilantro leaves: for garnishing
Fried onions and cashews: for garnishing
Method
Marinate mutton with green chili paste, salt, turmeric powder, g.g paste, and yogurt. Sliced onions, black pepper powder, garam masala, oil and pressure cook until mutton becomes tender. After that cook it on low flame for about 10 to 15 mins until the oil in it oozes out(u can see small bubbles).to this mixture add one fourth cup of water and keep it on low flame for abt 2 mins.squeeze lemon on top and mix well.you can garnish it with fried onions,fried cashews,and some cilantro leaves.

SHAMI KEBAB

SHAMI KEBAB

ingredients
diced beef 1kg
chana daal 250 gms or 1 cup
onion 1 med
garlic 3-4 cloves
ginger 1" piece chopped
black pepper corns 4-5
cloves 4-5
cardamom2-3
dried red whole chilies 8-10
cinnamon 1 stick
salt to taste
for garnishing
coriander 1 bunch finely chopped
mint 1/2 a bunch finely chopped
green chilies 3-4 finely chopped (or to taste)
onion 1 med finely chopped
eggs 3-4
Method
Boil meat with all the khara or sabat masala,ginger garlic & onion.
when meat is tender add chana daal & let it cook until the daal is tender & all the water is evaporated..
set aside & let it cool.
grind the prepared meat in a food processor
add all the chopeed green masala, onion & eggs.
mix well.
make small patties & shallow fry them on medium heat.
enjoy :)

CHAPLI /MEAT KABAB

Chappli Kabab

These are traditionally heavy, with a lot of fat content. You can of course adjust according to your preference.. but the taste will differ.

I dont have exact measurements, just approx..

600 gm mince - the best taste is of beef, but mutton will do too
3 tbls ground papaya with skin
2 eggs, loosely scrambled in 3 tbls ghee
1 egg raw
1/2 tsp each of: zeera and dhania powder
1/2 tsp each crushed whole zeera and dhania
1 tbls crushed anardana - dried pomegranate seeds
red chili flakes - as per ur taste, chaplis are quite mirchi walay :)
2 large tomatoes, finely chopped
2 large onions finely chopped
green chilies, fresh mint and ginger - according to taste and preference - finely cut
1 tbsp garlic paste
2 -3 tbls corn flour/normal flour

- scramble the eggs and let them cool a bit
- add all dry spices, raw egg, papaya and flour to the mince and mix really good
- the chopped tomatoes, chilies and mint should be added just before frying, otherwise they will turn soggy and make the kababs break
- so add all spices and leave it for 10 to 15 minutes. Not longer
- just before frying, add the egg with all the ghee and the rest
- mix in, form large chapplis and fry them in moderate hot oil
- they will burn a bit - because of the tomato

serve with onion rings and all the fat that is usable in the pan..

You can leave out the fat, as I said... thats a personal matter of choice. I serve with it, so that the chapplis stay moist, but we dont eat it.. it just stays in the plate to keep the aroma in.

HYDERABADI BIRYANI/RICE

Authentic Hyderabadi Biryani

Marinate
1 kg mutton meat
Garlic-Ginger paste (2tbs)
6 green chilies
Whole Garam Masala
1tsp Nutmeg powder
1tsp Allspice
1/2tsp Mace
200grams of fried onions
500ml yoghurt
2tbsp chili powder
2tsp haldi
3tsb shahi jeera
Harra pata - coriander, mint and parsley
juice from 1 lemin
half cup of raw papaya- shreded
4tsb of refined oil
2tsb of water
1tsp rose water
1tsp kewara
6tsp of saffron- soked in 2tsb of warm milk
6tsb of buffallo milk (can use cows milk)

Mix all the marinate together and leave for around 4-6 hours (overnight would be ideal). Chili and salt as per taste.

1kg meat = 1.5 rice

Boil 1.5 kg of rice. Could half of it upto 40% so if your rice takes 10mins to boil then 40% would be 4mins and the rest at 60% so again using the 10mins as an example cook it for 6mins. All depends on which rice you use and how long it takes to cook.

Put the marinated meat into a pan (clay or tangines are ideal) and put the 40% rice first and then 60% rice. Then pour the milk and then the saffron milk over the rice. Sprinkle some mint leaves.

For DAMM, get some dough and apply it on the edges of the pan and put the lid on. Put a heavey stone or anything on top of the pan.

Because you have added raw papaya that will tenderise the meat. If you have an open log fire which you can use then cook for 45 mins. If you are using a cooker then cook for 1 hour and 20mins. If you have a thin pan then put the pan on the tawa and cook on low flame. InshaAllah your biryani will be perfect. But if you are new to making this then I suggest you cook the rice to one grain i.e. 50% instead of using 2 layers. And as you progress you can use 2 and then 3. I use 3 layers, 40% 60% and 80%. Also remember when Hyderabadi biryani was first made they didn't have vinegar or any meat tenderisers. As Hyderabad is in South of India Papaya is often grown. It is a fantastic tenderiser. You can even use the juice of a raw papaya and pour it over the meat. Never use artificial ones the taste is never the same. Also this can be made with chicken but that is not authentic. For chicken you will need to cook the rice at 50-60% and cook for aroun 40-50mins. Also if you want you can use rose petals which is also used in Hyderabad. Give it a sweety taste.

To go with this you should have either mirchi ka salan or cut tomatoe ( I will upload recipes for that too IA).