Monday, August 17, 2009

Recipes for EID-UL-FITR

List of recipes available
• Aachari Gosht
• Badami Gosht
• Badam Kheer
• Bharuchi Dal
• Chicken Jhalfrezi
• Chicken Shashlik
• Dry Mutton
• Dum Pukht
• Ginger Chicken
• Harissa
• Kathi Kebab
• Murgh Do Piaza

AACHARI GOSHT
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Mutton – 1 kg
• Yoghurt – 1 kg
• Kalonji, nigella seeds – 2 tbsp
• Onions – 4-5
• Ghee/Oil – 4-5 tbsp
• Turmeric Powder – a pinch
• Cumin Seeds – 1 tsp
• Salt - to taste
• Red Chili Powder - to taste
• Fresh Coriander - to garnish
Method :
• Cut onion in slices.
• Heat oil in a pan. Add cumin seeds and let them crackle.
• Add the onion and fry until light brown.
• Put in yogurt and meat and let it simmer till meat becomes tender.
• Put in salt, kalonji, chili, and turmeric powder.
• Cook for sometime on high flame.
• Garnish with fresh coriander.
• Serve hot with rice or paratha.

BADAMI GOSHT
Preparation Time : 50 minutes
Serves : 6
Ingredients :
• Lean Lamb cubed – 1 ½ lb
• Ground Almond – ½ cup
• Coconut milk – 1 ½ cup
• Yogurt – 1 ¼ cup
• Onion chopped – 1 large
• Garlic cloves - 6
• Ginger peeled, chopped – 1 ½”
• Dried Red Chilies - 2
• Oil – 5 tbsp
• Cinnamon sticks - 2
• Cardamom Seeds – 1 tbsp
• Garlic, crushed – 2 cloves
• Saffron threads – 1 tsp soaked in 2 tbsp boiling water
• Chili Powder – ½ tsp
• Salt – 1 tsp
Method :
• Grind almonds with enough water to form a thick paste and keep aside.
• Heat oil in a heavy saucepan.
• Add cinnamon, cloves, cardamom and fry for 1 minute.
• Add onion and stir fry till soft, stirring occasionally.
• Mix in garlic and ginger and fry for 3 minutes, stirring frequently.
• Mix in lamb cubes and fry until brown for about 5 minutes.
• Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes. Stir fry for 5 minutes.
• Add the almond paste, and whole chilies to lamb cubes; stir well to coat the lamb pieces evenly with the gravy.
• Simmer (boil slowly at low temperature) for 5 minutes over low heat.
• Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked thoroughly.
• Uncover the pan, and cook for the last 10 minutes and transfer to a slightly heated up dish and serve hot.

BADAM KHEER (ALMOND KHEER)
Preparation Time : 45minutes
Serves : 4
Ingredients :
• Almonds – 1 cup
• Milk – 6 cups
• Sugar – 1 cup
• Saffron Powder – a pinch
• Saffron – ½ tsp
Method :
• Soak almonds in a cup of hot water for about an hour.
• Soak the saffron in cold milk and keep aside.
• Peel off the skin of almonds and make fine paste. Use milk for making pasting instead of using water.
• Measure the quantity of almond paste. Take same amount of sugar.
• Cook the almond paste for about 5 to 10 minutes stirring it continuously.
• Add the remaining sugar and keep stirring the mixture.
• Pour the remaining milk and boil it for about 15 minutes.
• Add the soaked saffron.
• Badam Kheer is ready to serve.



BHARUCHI DAL
Preparation Time : 50 minutes
Serves : 4
Ingredients :
• Horse gram Dal (Urad Dal) – 500 gm
• Onion - 2
• Turmeric Powder – 1 tsp
• Ginger Paste – 1 tbsp
• Garlic Paste – 1 tbsp
• Chili Paste – 1 tbsp
• Red Chili Powder – 1 tsp
• Cumin Seeds – 1 tsp
• Garam Masala – 1 tsp
• Tomatoes - 3
• For Tempering:
• Cloves - 5
• Cinnamon Stick – 1 inch
• Cardamom – 5-6
• Mace – ½ tsp
• Cumin Seeds – 1 tsp
• Fresh Fenugreek leaves (finely chopped) – 2 tbsp
• Oil or Ghee – ¼ cup
Method :
• Dice one onion into small squares and slice the other onions thinly.
• Put the dal and diced onion in a pressure cooker.
• Cook until tender.
• Heat oil in a pan and fry the onion until light brown, mix in cloves, cardamom, cinnamon, mace and whole cumin seeds and fry for 1 minute.
• Then mix in fenugreek leaves and fry for 1-2 minutes.
• Mix in cut tomatoes and all other ingredients except garam masala to the onion mixture.
• Fry this for 8-10 minutes or until the oil begins to separate.
• Mix in dal to it and mix well with a wooden spoon.
• Cover with a lid, lower the heat and stir fry for 5-8 minutes or until the masala is well blended.
• Mash some of the lentil with a wooden spoon against the side of the pan to thicken the sauce.
• Mix in garam masala and spice up to taste with salt.
• Serve hot with roti or rice.

CHICKEN JALFREZI
Preparation Time : 60 minutes
Serves : 4
Ingredients :
• Garlic, chopped – 2 Cloves
• Skinless Chicken Thigh Fillets, cut in half – 750 gms
• Turmeric Powder – 3 tsp
• Onion, finely grated - 1
• Red Chili powder – 1 tsp
• Salt – 1 tsp
• Tomatoes, chopped – 500 gms
• Ghee – 30 gms
• Cumin Powder – 3 tsp
• Coriander Powder – 3 tsp
• Fresh Ginger, grated – 2 tbsp
• Fresh Coriander Leaves, roughly chopped – 30 gms
• Oil - for cooking
Method :
• Heat about 2 tbsp oil in a deep frying pan and fry the onion and garlic for 2 minutes over high flame.
• Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden brown.
• Turn the chicken frequently.
• Mix in the tomatoes, cover and cook over medium heat up for 20 minutes stirring at regular intervals.
• Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and to thicken the sauce.
• Mix in the ghee or oil, cumin powder, coriander powder, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.
• Serve the chicken pieces with the sauce.

CHICKEN SHASHLIK
Preparation Time : 55 minutes
Serves : 6
Ingredients :
• Boneless Chicken Breast – 500 gms
• Capsicum - 2
• Onions – 2 medium
• Tomatoes – 2 medium
• Lemon Juice – ¼ cup
• Salt – ½ tsp
• Black Pepper – 1 tsp
• Soya Sauce – 1 tbsp
• Oil - for deep frying
Method :
• Cut chicken into 1 " pieces.
• Put in a round dish with the lemon juice, salt, black pepper and soya sauce.
• Mix well, cover and leave to marinate for 2-3 hours.
• Cut the onion, capsicum, and tomatoes into small cubes.
• Skew chicken and vegetables closely on bamboo skewers.
• Heat up oil in a big size frying pan.
• Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
• Take off from oil and put it on absorbent paper or you can grill the chicken over hot charcoal.
• Decorate with lemon pieces and mint leaves.
• Serve with hot with mint chutney.

DRY MUTTON
Preparation Time : 50 minutes
Serves : 4
Ingredients :
• Mutton – 500 gms
• Garlic – 10 cloves
• Curd - 1 cup
• Mustard Oil – 1 cup
• Garam Masala Powder – 1 tbsp
• Turmeric Powder – 1 tsp
• Bay Leaves - 2
• Ginger – 1” piece
• Salt - to taste
Method :
• Beat the curd.
• Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours.
• Mince the garlic and grate the ginger.
• Heat oil in a pan. Add ginger, garlic and bay leaves. Fry for a minute.
• Add marinated mutton pieces.
• Make the flame low and cook for nearly half an hour until the mutton pieces become tender.
• Mix garam masala and stir properly.
• When the mutton turns tender and almost dry, remove it from the flame.
• Dry Mutton is ready.



DUM PUKHT
Preparation Time : 60 minutes
Serves : 4
Ingredients :
• For marination:
• Green Cardamoms - 2-3
• Cumin Seeds - 1 tsp
• Garlic - 2 pods
• Black Cardamom - 1
• Coriander Leaves - 1/2 cup
• Green Chilies - 1-6
• Cloves - 4
• Ginger - 1" piece
• Black Pepper Corns - 6
• Mint Leaves - 1/4 cup
• Onion -1/2
• Water- 3 cups
• Curd - 1 cup
• Wheat Flour - 1/2 cup
• Salt - to taste
• Oil - 2 tbsp
• Mutton - 1/2 kg
Method :
• Mix thoroughly mutton, curd and salt and keep aside
• In a mixer grind the marinate till it forms a fine paste.
• Mix the paste with the marinated mutton.
• Put in freezer for 6-8 hours.
• Knead a soft dough with the flour and keep covered.
• Heat up oil in a thick-bottomed pan.
• Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil starts separating.
• Mix in the water.
• Cover the pot with a lid.
• Seal with kneaded flour and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the flour.
• Cut off the flour and serve with naan.

GINGER CHICKEN
Preparation Time : 35 minutes
Serves : 6
Ingredients :
• Boneless Chicken Breast, cut into small cubes - 1 kg
• Tomatoes, chopped - 3 medium
• Yogurt, whisked - 3 tbsp
• Ginger, cut into thin strips - 3 tbsp
• Turmeric Powder - 1/4 tsp
• Oil -1/2 cup
• Lemon Juice - 1 tbsp
• Onion, thinly sliced - 1 small
• Fresh Coriander Leaves - 3 tbsp
• Chili Powder - 1 1/2 tsp
• Garlic Paste - 1 tbsp
• Garam Masala - 1 tsp
• Chat Masala - 1 tsp
• Coriander Powder - 1 tsp
• Salt - 1 1/2 tsp
• Ginger Paste - 1 tbsp
• Green Chilies, thinly sliced - 2-4
Method :
• Heat up oil in a thick bottomed pan over medium heat.
• Add the onions and stir fry until soft or for about 2 minutes.
• Mix in ginger and garlic, stir fry about 2 minutes. Stirring constantly. (mix in little water if the mixture sticks to the bottom of the pan).
• Mix in chicken and fry until the water from chicken is evaporated, about 5 minutes.
• Mix in chili powder, turmeric, salt and coriander powder.
• Fry 1 minute, then mix in tomatoes and stirring constantly, fry the mixture for about 5 minutes, or tomatoes are reduced to a pulp.
• Mix in yogurt and fry for few more minutes, stirring constantly, about 4 minutes. mix in a little water, if necessary, to avoid the mixture from sticking to the bottom of the pan.
• Keep frying until the oil begins to separate.
• Add lemon juice, ginger, chat masala, garam masala, coriander leaves and green chilies.
• Stir once, cover and stir fry for 3 minutes over low heat. Serve hot.

HARISSA
Preparation Time : 75 minutes
Serves : 4
Ingredients :
• Meat - 1 kg
• Mutton Stock - 5 cup
• Wheat - 1/2 kg
• Onion, sliced - 2 medium
• Tomato Puree - 2 cups
• Green Chilies - 10
• Ghee- 1/2 cup
• Garlic Paste - 1 tsp
• Ginger Paste - 1 tsp
• Black Pepper - 1/2 tsp
• Red Chili Powder - 1 tsp
• Salt - to taste
Method :
• Soak the wheat in water for seven to eight hours.
• In a wide pan mix in wheat, salt and 1 1/2 liter water and stir fry it on medium flame till tender.
• Take another pan, mix in meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder and tomato puree and stir fry it till soft.
• When the meat is soft then use a chopper to obtain haleem like consistency.
• Then mix in soft wheat, stock and stir fry the mixture till it is thick.
• Heat oil in a pan and fry the onions till golden brown, pour out it on the harissa.
• Serve it with lime, cut green chilies, cut ginger and garam masala powder.

KATHI KEBAB
Preparation Time : 45 minutes
Serves : 6
Ingredients :
• Lamb - 500 gms
• Paste of:
• Cumin Powder - 1 tsp
• Chili Powder - 1 tsp
• Lemon Juice - 1/2 tsp
• Garlic - 5 flakes
• Coriander Powder - 1 1/2 tsp
• Pepper - 1/2 tsp
• Ginger Powder - 1/2 tsp
• Cooking oil - 1 tbsp
• Salt - to taste
Method :
• Chop the lamb into square pieces.
• Rub the ground paste all over the surface and marinate for about 4 to 5 hours.
• Smear the lamb pieces with little oil and put it through skewer.
• Grill the pieces on a hot oven.
• Keep turning them occasionally. Brush more oil if necessary.
• Kathi Kabab is ready to serve.

MURGH DO PIAZA
Preparation Time : 60 minutes
Serves : 4
Ingredients :
• Chicken cut into 1 inch pieces - 750 gms
• Onion - 1 kg
• Tomatoes, roughly chopped - 3-4 medium
• Finely Chopped Fresh Coriander Leaves - 3 tbsp
• Oil - 1/2 cup
• Garlic Paste - 1 tsp
• Lemon Juice -2 tbsp
• Turmeric Powder - 1 tsp
• Ginger, peeled thinly sliced - 1" piece
• Coriander Powder - 2 tsp
• Bay Leaves, crushed - 2
Method :
• Finely slice the 2 onions and roughly cut the rest of the onions.
• Mix in the chili powder, coriander powder, turmeric powder and salt to the chicken and mix well to cover the chicken pieces
• Lightly grease a heavy based sauce pan with 1 tbsp of oil.
• Spread half of the cut onions on the bottom.
• Add the chicken pieces and layer the rest of the cut onions on top.
• Cover pot with a tight fitting lid.
• Cook for 20-25 minutes until the onions are a pulp and the chicken is tender
• Heat up oil in another pan.
• Mix in cut onions, ginger and garlic, stirring frequently fry for 8-10 minutes to a golden color.
• Mix in the bay leaves stir fry for another minute stirring frequently.
• Mix in tomatoes and stir fry until the tomatoes are lower to a pulp.
• Mix in meat and onions to it.
• Stir well to mix all the ingredients.
• Stir frequently, fry the mixture until it is well browned and a thick onion sauce has formed.
• Add lemon juice and fry for another minute.
• Sprinkle with chopped coriander leaves.
• Serve hot.

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