Lamb Kasoori

Author: admin  //  Category: Meat, North Indian Dishes


INGREDIENTS

1) Lamb – 1/2 kg
(Sliced into small square pieces
2) Onions(chopped) – 1 nos
3) Tomato – 1/2 no
4) Ginger/Garlic paste – 1/2 tsp
5) Chilly powder – 2 tsp
6) Coriander Powder – 1 tsp
7) Turmeric Powder – 2 pinch
8) Garam Masala powder – 1 tsp
9)Meat Masala powder -1/4 tsp
10) Kasoori Methi – 3 tsp
11) Curd – 2 tsp
12)Lemon Juice – 1 tsp
13) Pepper Powder – 1 tsp
14) Corn Flour – 2 tsp (optional)
15) Salt – to taste

METHOD

Wash the Lamb pieces in the curd and put the pieces in the lemon juice and salt and keep it aside for 10 minutes.

1) Heat oil in a pressure cooker.Fry the Lamp pieces for about 10 minutes.

2) Fry the chopped onions until golden brown in another pan. Add ginger/garlic paste and saute it well

3) Add Chilly powder,Coriander powder,Turmeric powder and saute the mixture until the raw smell goes off.

4) Add the mixture to the fried lamp piece,then add tomato pieces.Pour 1/2 glass of water and also 2 tsp of kasoori methi into the cooker and let the pressure cooker whistle 1-2 times(or until the lamp is cooked properly).

5) Add Garam masala and mix the corn flour in 1 glass of warm water and add it to the curry.Stir it slowly in low flame for 2-3 minutes.

:- This Recipe will be very good if you try with Boneless chicken ,Beef or Pork.

:- Serve it after Garnishing with Kasoori Methi(Dried Fenugreek leaves).

Recipe By
Kiran Mary

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Veg Pulao

Author: admin  //  Category: North Indian Dishes, Rice Dishes, Vegetarian


INGREDIENTS

Big Onion – 1 Long thin slices
Green Peas – 1/2 cup
Sliced Carrot – 1/2 cup
Capsicum(Long thin slices) – 1/4 cup
Green Chillies – 6 nos
Kasoori Methi(Dried Fenugreek Leaf)- 5 tsps
Chilly Powder – pinch
Ginger/Garlic Paste – 1 tsp
Tomatto sliced – 1/2 cup
Oil – 2tbsp
Salt – to Taste
soy sauce – 1 tsp
pepper powder – 1/2 tsp

Coriander Leaf for Garnishing

For Cooking Rice

Rice -2 Cups
Cardamom -1 no
Cinnamon -2 nos
Bay Leaf – 2/3 small pieces
Cloves -2 nos
Oil -1 tsp
Turmeric Powder – 3 pinch

METHOD

1) First wash Rice and drain it aside.

2) Boil the rice in a pan add oil,Cinnamon,Cloves,Cardamom,Turmeric Powder and salt.Allow it to Cook till the rice is almost done, don’t over cook the rice.Also the rice should be separated don’t stick on each other.

3) Take another pan ,pour some Oil when it is Hot,add some sliced Onion and fry till golden brown.

4) Then add the Ginger/Garlic paste,sliced green chillies and fry till raw smell goes and oil seprates.

5) Now add the vegetables and fry till smooth.
Add Salt,Red chilly and mix well.

6) Add pepper powder,stir it slowly.Dont let the vegetable pieces to get over cooked.

7) When the mixture become partially dry, add the cooked rice , mix it well.

8) Add the soy sauce and saute it well without damaging the rice texture.Close the lid and keep in the low flame.

:- You can add Ajinomoto for improving the taste.

:- Serve it after garnishing with finely chopped coriander leaf or with Kasoori Methi .

Recipe by
Kiran Mary

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Butter Chicken

Author: admin  //  Category: Chicken, North Indian Dishes

INGREDIENTS

Butter – 2 tbsp
Cashew nuts – 10 pieces
Fenugreek Leaf Pwdr – 2 tsp
Boneless chicken – 1/2 kg
Chilly powder – 2 tsp
cilantro – 1 Sprig
Cumin Seeds – 1 tsp
Garam masala Pwdr – 1 pinch
Ginger/garlic paste – 1 tbsp
Lime juice – 1 tbsp
Onion – 1 no
Tomatoes – 1 no
Green Chilly – 4-5 nos
Yogurt – 2 tbsp
Salt to taste

METHOD

1. Marinate the chicken in the lime juice,1 tsp chilli pwdr,1 tsp ginger/garlic paste and salt for one hour

2. Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.

3. In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.

4) Add some Cumin seeds,Cashewnuts, chili powder, tomato ,green chilly and cook for 10 minutes.

5) Grind the cooked mixture after cooling it for 15 minutes, make it a fine paste.

5. Add the butter, then the finely grinded paste, boil it for 5 – 6 minutes ,then add the yogurt,salt and chicken. Mix well and cook until it is done.

6. Garnish with Fenugreek leaf powder and cilantro.

This dish will go fine Rice, Nan,Appam,Bread, Chappathi etc.

Recipe By

Kiran Mary.

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Rasagulla

Author: admin  //  Category: Deserts, North Indian Dishes

INGREDIENTS:

1) Milk – 1/2 litre
2) All Purpose flour (maida) – 3 tsp
3) Lemon juice – 2-3 tbsp.
4) Sugar- 1 cup
5) Water- 1 cup
6) Rose essence or cardamom powder – 2-3 drops or 1/4 tsp

METHOD:

1) Heat milk in a pan and bring it to boil. Remove from heat.
2) Add lemon juice to the milk.
3) Stir slowly and gently until white curd forms on the surface and separates from milk.
4) On straining this milk, the curd that is obtained is called “paneer”. Wash paneer well under cold running water and twist the cloth that was used for straining to extract water.
5) Mix paneer with flour to make a smooth dough.
6) Make small balls of equal size (6-7) of the dough and keep aside.
7) Next make sugar syrup. Mix sugar and water in a saucepan and bring it to boil.
8) Add paneer balls to the syrup and cook for 15 minutes with lid partially covered. paneer dumplings will puff up.
9) On cooling, add rose essence.

* Refrigerate and serve chilled.

Recipe by
Kiran Mary

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Paneer Capsicum Kurma.

Author: admin  //  Category: North Indian Dishes, Vegetarian

INGREDIENTS

Paneer — 250 gms
Capsicum — 1 no
Curd — 2 tsps
Cashew Nuts– 2 tbsp
Mustard Seeds — 1/4 tsp
Onion — 1 no
Corn Flour — 1 tbsp
Maida –3 tbsp
Baking Powder –1 pinch
Cayenne Pepper –1 tsp
Seasoning Salt –1/2 tsp
Paprika Powder — 1/2 tsp
Chilly Powder — 1/2 tsp
Turmeric Powder — 1/4 tsp
Garam Masala — 1/2 tsp
Chicken Masala — 1/4 tsp
Ginger/Garlic –1/2 tsp
Green Chilly –3 nos
Pepper Powder — 1/4 tsp
Corriander Powder — 1/2 tsp
Corriander Leaves — 1 stem
Spaghetti Sauce — 1+1/4 tbsp
Italian Dressing — 1 tbsp
Baking Soda — 2 Pinch
Salt — to taste
Oil — 1/4 cup

DIRECTIONS

1). Mix together the flour, corn flour, seasoning salt, paprika, baking soda,itallian dressing mix, spaghetti sauce and 1/4 cup of water in a bowl .

2). Dip capsicum pieces into batter , then drop into hot oil .Deep fry the Capsicum pieces. Allow it to turn brown.

3). Place browned capsicum pieces into a pan .

4) Heat 2 tsp oil in a pan, Add half portion of Onion and stir it well .

5) Let it turn brown.

6) Add Ginger/Garlic paste and saute it well.

7) Add sliced green chilies and seasoning salt .

8) Add Chilli powder, Coriander powder, turmeric powder,Paprika powder,Cayenne pepper,garam masala powder,pepper powder ,half portion of cashew nuts and chicken masala powder.
Saute till the masala is well browned and oil starts to seperate.
Grind the masala onion mix into a paste.

9) Heat 2 tsp oil in a pan, Add Mustard seeds into the oil and allow it to splutter.

10) Add the grinded masala and stir it well .

11) Add paneer pieces into the masala and stir well for few minutes.

12) Add water ,salt ,curd ,rest cashew nuts and fried capsicum pieces stir well and simmer it for 5 minutes .

13) Add Coriander leaves .

:- Serve the dish after garnishing with Curry Leaf Stem.
Add 1/4 cup of water for more gravy.

This Curry will go fine with Rice,Chappathi,Porotta.

Recipe By
Kiran Mary.

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