STEAK

Ø  1 to 1 1/2 pounds thin round steak, cut into serving-size portions

Ø  1/4 to 1/2 cup shortening, for frying

Ø  1 cup flour, divided

Ø  1/4 cup cornmeal

Ø  1 1/2 teaspoons seasoned salt

Ø  2 large eggs

Ø  1 large sweet onion (Vidalia, Texas Sweet, Walla Walla, etc.), chopped

Ø  4 tablespoons butter, divided

Ø  1/4 cup flour

Ø  1 1/2 to 2 cups milk

Ø  1 teaspoon Wyler's Beef & French Onion Seasoning or beef bouillon granules, or to taste

Ø  salt and pepper to taste

Preparation:

In a medium skillet over medium-low heat, cook onion in 2 tablespoons of butter until very soft and golden in color, about 30 minutes. Set aside.

Put 1/2 cup flour in a shallow bowl. In another shallow bowl, put 1/2 cup flour, 1/4 cup cornmeal and seasoned salt. In a third bowl, beat eggs.

In a large skillet over medium heat, melt shortening. You should have about 1/4-inch of melted shortening.

Pound steaks to tenderize, then dredge each in flour, dip in egg mixture, then dredge in seasoned flour-cornmeal mixture. Place in hot oil and cook for about 3 minutes on each side, or until done. Remove steaks; keep warm. Pour off the shortening; add 2 tablespoons of butter and cooked onions. Stir until butter has melted; add flour. Stir flour and onion mixture until smooth; continue cooking for about 1 minute. Add 1 1/2 cups of milk gradually, stirring constantly. Continue cooking until mixture has thickened. If gravy is too thick, add more milk. Sprinkle with about 1/4 to 1/2-teaspoon Shakers or bouillon, then taste before seasoning with salt and pepper. Serve with mashed potatoes or rice.

Munthiri Kathoo

Preparation Time : 1 hour
Cooking Time : 20-30 min
Serves / Makes : 4 persons

• Moong Dhal- 1/2 kg
• Jaggery- 1kg
• Coconut powder-2 cups (fried brown)
• Ellaici- 10-15
• Rice flour-1cup
• Kesar colour-1 pinch
• Oil for frying

1. Fry the dhal to golden brown.Set aside to cool
2.Make syrup with the jaggery
3.Powder the dhal and ellaici in the mixer grinder
4.Mix this with the coconut powder
5. Slowly add the cooled jaggery syrup and mix the flour simultaneously pouring the syrup
6.When the mix comes to the consistency of making balls stop adding syrup
7.Make small balls quickly before it hardens
8.For 1/2 kg you may get around 50 balls

Batter for frying
1.Mix the rice flour, Kesar colour adding water bring it to the consistency of dosa mix

Munthiri koothu
This means balls of grapes in bunch

1. Heat the oil for frying
2.Take 4-5 dhal balls dip in the rice batter and throw them clinging together into the oil.
3.When it turns golden brown take out from the oil and cool it.
4. Fry all the remaining balls like this

The jaggery syrup can be added accordingly no need to add all the syrup made of 1kg of jaggery

Mysore -south Asian Sweet

• 700 gm Sugar
• 1/4 ltr Kadala Mavu (Chick peas flour)
• 1 Coconut
• 70 gm Cashew nuts Kesari powder
• 7-8 Cardamom
• vegetable oil

(1) Shred the coconut.
Break the cashew nuts into small pieces and fry them in oil.
Powder the cardamom.

(2) Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it.
After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick.

(3) Then add the kadala mavu gradually and keep stirring to ensure uniformity in the mixture.
After all the kadala mavu is added and after sufficient stirring, add the fried cashewnut pieces and kesari powder and oil/margarine and stir the mixture well.
After you are sufficiently satisfied that you get a 'mysore_pagu' odour :-) add the powdered cardamom and mix it thoroughly and stop heating.

(4) Pour the mixture onto a plate which could accomodate sufficient thickness.
Cut into rectangular pieces while hot.

NOTES This recipe is a translation from 'samaithu paar', a cookbook in Tamil.

Coconut Burfi South Asian Dessert

 

• 700 gm Sugar
• 2 Coconuts
• 35 gm Cashew nuts
• 7-8 Cardamom
• 70 gm vegetable oil

(1) Shred the coconut.
Break the cashew nuts into small pieces and fry them in oil.
Powder the cardamom.

(2) Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it.
After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick.

(3) After sufficient stirring, add the fried cashewnut pieces andoil/margarine and stir the mixture well.
Add the powdered cardamom and mix it thoroughly and stop heating.

(4) Pour the mixture onto a plate which could accomodate sufficient thickness.
Cut into rectangular pieces while hot.

NOTES This recipe is a translation from 'samaithu paar', a cook-book in Tamil.

ORANGE SKIN PACHADI RAITA

 

Preparation Time : 15 mts
Cooking Time : 20 mts
Serves / Makes : 3-4

• Orange skin cut into small pieces – 1 cup
• Tamarind – a small lemon size
• Tomatoes – 2 (medium size)
• Jaggery powdered – ½ cup
• Red Chilli Powder – 1 teaspoon
• Asafoetida Powder – ¼ teaspoon
• Oil – 1 tablespoon
• Mustard – ½ teaspoon
• Jeera – 1 teaspoon
• Fenugreek – ½ teaspoon
• Salt – 1 teaspoon or as per taste
  

Soak tamarind in water and squeeze out thick juice of about one cup.

Cut the tomatoes into big pieces and grind it to a fine puree.

Put the orange skin pieces in a vessel and add half cup water and cook on medium flame till the skin is soft. Add tamarind juice and tomato puree, red chilli powder, salt and stir well. Allow to boil.

In a kadai put the oil and when it is hot add mustard. When it pops up add jeera, fenugreek and asafoetida powder and fry. Add the cooked orange skin-tamarind gravy to it and stir well. Allow to cook till it is semi liquid. Finally add jaggery powder and mix well. Let it cook for two to three minutes on low flame. Then remove.

Use only fresh orange skin. The loose variety, that means, you can easily peel the skin from orange, and not the hard variety. Normally it is called in South India as “Kamala Orange”.

When cutting the skin, remove the white skin under the orange one as much as possible to reduce bitterness. You can increase or decrease the red chilli powder according to your taste.

To save time, you can use tamarind paste and readymade tomato puree.

Note: You can also prepare above pachadi using bittergourd, instead of Orange skin.

Kachumber Salad Pakistani

• 1 medium sized onion
• 2 tomatoes
• 2 cucumbers peeled and seeded
• 3tablespoons lemon juice
• salt
• black pepper

Finally chop all vegetables.
Mix all ingredients.
Serve chilled with any meal.
a healthy salad with all type of meals.

BEETROOT SALAD

Ingredients:

1 medium sized beetroot
4 tbsp mayonnaise
5-6 walnuts

Method:

Boil beetroot, peel and grate.
Mix well with mayonnaise.
Garnish with walnuts
Ready to serve cold

 My version Salad

• Place Beetroots in pot and cover with water
• Place lid on pot and bring to a boil
• Set flame to "low" and cook for about 40 minutes
• You know it's ready when you prod it with a fork and the fork goes in easily and the peel comes off by hand
• Pour off water and let the beetroot cool down enough to handle
• Peel the Beetroots. (You can use a knife but it is easiest

Carrot Moong Dhal Salad

This preparation requires only 5 minutes and a tasty salad in south Indian home recipes

• carrot 150gms
• cucumber small 1
• lemon 1
• salt to taste
• moong dhal 2tbs
• oil, mustard seed 1tsp and orid dhal for seasoning

1. Soak the moong dhal for some time say 10 to 15 minutes

2. Grate carrot, chop cucumber into very tiny pieces and moong dhal

3. Add lemon juice and season it with mustard seeds and arid dhal.

4. Add salt only when you serve otherwise the salad will become watery.

Chicken Cream Soup

Chicken Cream Soup

South Asian Cream of Chicken Soup

You Will Need

* 2 1⁄3 oz butter
* 1 medium onion , chopped
* 3 celery sticks , chopped
* 3 medium carrots , chopped
* 3 Tbsp flour
* 3 1⁄8 pt chicken stock
* 3 sprigs of parsley
* 3 sprigs of fresh thyme
* 1 bay leaf
* 17 oz chicken , cooked and diced
* 2 Tbsp thick cream
* 2 ½ tsp dry sherry
* 1 Tbsp salt
* black pepper , to taste
* chopped parsley to garnish
* 1 large saucepan
* 1 wooden spoon
* 1 whisk

Step 1:
Melt the butter
To begin, put the butter into the saucepan, place it over a moderate heat and allow the butter to melt.
Step 2:
Add the vegetables
Next add the carrots, onions, and celery. Gently fry them for ten minutes.
Step 3:
Add the flour
When the vegetables are soft, add the flour and continue cooking for another couple of minutes, stirring constantly.
Step 4:
Pour in the stock
Next, pour in the chicken stock and continue to stir the ingredients as it comes to a boil. Skim the surface occasionally.
Step 5:
Add the herbs
Now, add the parsley, thyme, and the bay leaf to the soup.
Step 6:
Simmer
Lower the heat and leave the soup to simmer for fifteen minutes.
Step 7:
Add the chicken
After fifteen minutes, stir in the chunks of chicken and bring back to the boil for a few minutes. Remove the pan from the heat.
Step 8:
Add the cream and sherry
Now add the thick cream, the sherry, the salt, and season to taste with black pepper. Whisk all of these ingredients in well.
Step 9:
Serve
Finally, remove the herbs and for a finishing touch, sprinkle some fresh parsley on top. Serve the soup into bowls

How to Make Almond and Garlic Soup

 Recipe of almond and garlic Soup

* 8 oz crusty white bread, without crust
* water to soak the bread
* 3 7⁄8 oz raw, peeled almonds
* 2 cloves of garlic
* 23 ½ fl oz cold water
* 8 ½ fl oz olive oil
* vinegar (red wine or sherry)
* salt
* 1 blender
* 1 spoon
Step 1:
Soak the bread
Place the bread in a bowl of water and soak thoroughly.
Step 2:
Ground the almonds
In a blender, purée the almonds, salt and garlic. Lightly squeeze the soaked bread and add to the blender. Blend until it forms a white paste.
Step 3:
Add the oil and vinegar
Slowly add the oil then a dash of vinegar.
Step 4:
Add the water
Gradually add the water to create a smooth, thick soup. If you add the water too fast the mixture will curdle.
Step 5:
Taste and add salt
Adjust the seasoning if needed after tasting.
Step 6:
Garnish and serve
Pour the soup into the serving bowls and garnish. In Andalusia the traditional garnish for this soup is peeled and seeded grapes but you could also use slices of apple or melon.

Chicken Noodles Soup

This summarizes the history of soup, taken from "Super Tomatoes: The Story of America's Favorite Food."

* 4 Tbsp vegetable oil
* 1 medium onion, thinly sliced
* 3 garlic cloves, finely chopped
* 2 peppers, DE seeded and finely chopped
* salt and freshly ground black pepper
* 5 1⁄3 oz carrots, shredded
* 2 ¾ pt chicken stock
* 4 boneless chicken breasts, cut into small chunks
* 2 1⁄8 oz rice noodles
* the juice of 1 lime
* 3 Tbsp coriander leaves, chopped
* 4 fresh basil leaves, chopped
* a small handful of bean sprouts
* 1 Tbsp soy sauce
* 1 Tbsp fish sauce
* 1 large soup pot with lid
* 1 wooden spoon
* 1 ladle

Step 1:
Heat the oil
Pour the oil into a large soup pot and place it over a high heat.
Step 2:
Cook the vegetables
When the oil is hot, add the sliced onion, garlic and pepper, and cook while stirring for 2 minutes. Season with salt and pepper. Next, add the shredded carrot and the stock and stir. Cover the pot and bring the soup to a gentle boil.
Step 3:
Add the chicken and noodles
Once the liquid has started to boil, add the chicken and leave it to simmer for 5 minutes. Now add the noodles and simmer for a further 5 minutes.
Step 4:
Add lime juice and serve
Remove the soup from the heat and add the lime juice to give it a slightly tangy flavor. Finally, ladle it into soup bowls and garnish with the chopped coriander, a basil leaf and a sprinkling of bean sprouts.

 

• Asian chicken noodle soup recipe
• Recipe of Chicken Noodle Soup
• asian chicken noodle soup
• gentle noodle soup recipe
• chicken noodle soup video
• chicken meat ball recipe
• Asian style-chicken soup
• Asian style soup recipes
• Asian style soup recipe

Papri Chat

Ingredients

Paapri 

• 1 cup water chestnut flour
• 1 tbsp potatoes, boiled, peeled and mashed very smooth
• 1 tbsp ghee
• 1 tsp rock salt
• cold water to mix
• ghee / oil for deep frying

Sonth ki chutney 

• 1 cup tamarind
• 3 tbsp gur (jaggery)
• 1 tsp sendha namak (rock salt)
• 1 tsp black rock salt
• 1 tsp sonth or powdered dry ginger
• ¼ tsp black pepper
• ¼ tsp chilli powder
• 1 tsp chaat masala

Chaat masala 

• 2 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1tbsp thymol seeds
• 3 tsp black rock salt
• ¾ tsp powdered black peppercorns
• 1 tbsp amchoor powder

Paapri chaat 

• 8 paapries
• ½ cup yogurt, beaten smooth
• sonth ki chutney
• chaat masala, to taste
• chilli powder, to taste

Directions 

Paapri 

1. Mix potato, ghee, and salt into the atta, and rub well.
2. Add enough water and knead into a stiff dough.
3. Roll out the dough as thin as you can without tearing, and cut into desired sized rounds with a cutter.
4. Fry the paapris, till a golden colour on both the sides.
5. Drain on absorbent paper before storing in an airtight container.

Sonth ki chutney 

1. Soak the tamarind and extract its pulp.
2. Now mix all the ingredients and cook till slightly thick.

Chaat masala 

1. Roast, separately, the dhania, zeera and ajwain till a dark brown, and leave to cool.
2. After cooled, grind to a powder then add rest of the ingredients and store in an airtight jar.

Paapri chaat 

1. Dip paapries in yogurt and arrange on a plate.
2. Top it with sonth ki chutney, chaat masala, chilli powder.
3. Garnish with fresh coriander and serve.

Potato Boats

Ingredients

• Bacon, thick sliced 36 oz
• cranberries, dried 6 oz
• water 16 fl oz
• mozzarella Cheese, shredded 30 oz
• Bleu Cheese, crumbled 30 oz
• Simplot Classic Skin-on Potato Boats 96 oz
• chives, fresh, chopped for garnish
• Ranch Dressing, prepared 72 fl oz 

Place the Bacon in a single layer on a parchment paper lined sheet pan. Cook Bacon for 12-15 minutes in a preheated 375 °F oven. Drain grease and crumble the Bacon, reserve. Place dried cranberries in a small saute pan with water and simmer until almost all the liquid is absorbed. In a bowl, toss the mozzarella with the blue Cheese until well blended. Fry the Simplot Classic Skin-on Potato Boats in a fryer at 350 °F for 5 1/2 minutes, drain. For each serving, place 4 prepared Sim plot Classic Skin-on Potato Boats on a sheet pan and stop with 2 oz of Cheese blend, 1/2 oz of Bacon, 1/2 oz of cranberries, and top with 1/2 oz Cheese. Place the pan under a salamander or in a hot oven until the Cheese melts. Sprinkle with chopped chives. Transfer to a serving plate along with 3 oz of Ranch Dressing

Balti Gosht Mutton With Uniq

Ingredients 

balti gosht recipe

	1 kilogram mutton cut into 11\2 inch pieces 1 teaspoon black pepper 1 inch cinnamon stick       2-3 - black cardamoms 2 - bay leaves 1 large onion, thickly sliced 1\2 kilogram tomatoes, chopped 6-7 - green chillies 2 tablespoons ginger, finely chopped 2 tablespoon garlic paste 1 teaspoon red chili powder 1 teaspoon salt 1\2 cup oil

How to Cook:
1. Place the mutton, black pepper, cinnamon, cardamom and bay leaf in a large pot. Add enough water to make the mutton tender.
2. Heat oil in a shallow frying pan or karahi. Add onions and stirring frequently fry for 5 minutes or until soft.
3. Add tomatoes, green chilies, ginger, garlic, red chili powder, salt and mutton. While stirring frequently fry on high heat for few minutes, then reduce heat to medium, cover and cook for 15 minutes until the oil begin to separate.
4. Garnish with coriander leaves, diagonally cut green chilies and thin Julienne's ginger.
5. Serve hot with Nan or Chapati.
Variations: chicken can be used instead of mutton.
Try our Mutton Karahi

This recipe serves 6 people.
Preparation Time: 20 minutes.
Cooking Time: 45 minutes.

Serving Options:
Serve Hot
Try Raita with this dish.
Try it with Naan or Routi

Chicken Shashlik

ngredients

- 500 g boneless chicken breast
- 2 capsicum
- 2 medium onions
- 2 medium tomatoes
- 1\4 cups lemon juice
- 1\2 tsp. salt
- 1 tsp. black pepper
- 1 tbsp. Soya sauce
- 1 tbsp. hot sauce
- oil for deep frying

1. Cut chicken into 1 inch pieces. Place in a bowl with the lemon juice, salt ,black pepper Soya sauce and hot sauce. Mix well, cover and leave to marinate for 2-3 hour.
2. Cut the onion, capsicum, and tomatoes into small cubes.
3. Thread, chicken and vegetables closely on bamboo skewers.
4. Heat oil in a large frying pan or karahi. Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft. Remove from oil and put it on absorbent paper. Alternatively, grill the chicken over hot charcoal.
5. Garnish with lemon wedges and mint leaves.
6. Serve with plain rice.

Mutton Badami Qorma

Ingre

1.     -5 T vegetable oil
-2 cinnamon sticks
-6 garlic cloves
-1 T cardamom seeds
-1 large onion chopped
-2 garlic cloves ,crushed
-1 1/2 inch fresh ginger, peeled and chopped
-1 1/2 lb lean lamb, cubed
-1 1/4 cup yogurt (plain)
-1 tsp saffron threads, soaked in 2 T boiling water
-1/2 tsp chili pwd
-1/2 cup ground almonds
-1 tsp salt
-1 1/2 cup coconut milk
-2 dried red challis

2.     1. Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally.
2. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes.
3. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes.
4. Grind almonds with enough water to form a thick paste. Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
5. Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.
6. Transfer to a warmed dish and serve at once.

Kat-a-Kat Stir fried brain, kidney, heart and lamb chop

Ingredients 

- 4 lambs kidneys
- 2 lambs hearts
- 2 lambs brains
- 4 lambs chops
- (1) 1 tsp. garlic paste
- (2) 1 tsp. ginger paste
- (3) 1 tsp. chili powder
- (4) 1 tsp. whole red chili crushed
- (5) 1 tsp. coriander crushed
- (6) 1 tsp. cumin seeds
- (7) 1 tbsp. dried fenugreek leaves
- (8) 1\4 tsp. ground mace ( javetri )
- (9) 1 tsp. ground  turmeric
- (10) 1\2  tsp. ground cinnamon
- (11) 1\2 tsp. aniseed 
- 1 tsp.salt
- 1\2 cup oil
- 1" fresh ginger cut into thin stripes
- 2-3 tbsp. fresh coriander leaves
- 2 green chilies
- 1 tbsp. lemon juice

Remove excess fat from the meat. Wash and pat dry. Cut the kidney and heart into small pieces. Leave the lamb chops whole.
2. Boil 2 cups of water with 1\2 tsp. of turmeric. Add the brains and boil for two minutes. Discard the water roughly chop the brain and put it aside. 
3. Put the kidney, heart and chops in a sauce pan. Add garlic ginger paste, chili powder, crushed chilies, crushed coriander, cumin seeds, fenugreek leaves, mace, turmeric, cinnamon, aniseed and salt. Cook for 5-10 minutes. No need to add water as the meat will release its own water.
4.Heat oil in shallow, heavy frying pan or a griddle or tawa and add onions and stir fry for few minutes then add tomatoes brains and kidney mixture. Stir fry for about 5 minutes on high heat. There are special knives that are used to stir fry kat-a-kat but you can use any spoon that has sharp edges. While stirring also chop the meat. Once you feel that chops are tender and can be easily cut into small pieces add brains, chopped coriander leaves, ginger stripes and chopped green chilies. Stir fry for about 8 more minutes. Just before taking of from the heat add lemon juice.

Chicken Biryani

Ingredients

1 to 2 kg mutton or chicken (preferably bony & fatty)
1 kg basmati rice
100 to 150 grm. Yogurt
3 to 4 tsp. salt (according to taste)
1 medium onion
6 garlic (Lehsan) cloves
1 tbs. ginger (Adrak) paste
12-16 green cardamom (Chhoti Ilaichi)
1½ to 2 tbs. garlic (Lehsan) paste
16-20 cloves (Laung)
1 cup oil, preferably ghee
2-3 tbs. Kewra
½ tsp. yellow food colour
1 tsp. sugar
1 pinch saffron (Zafran)
½ tbs. lemon juice

Instructions

Add mutton, salt and garlic (Lehsan) cloves in a pot with 2 glasses of water. If you are using chicken you can do with only one glass of water or less.
Cook on low flame till the meat is tender and the water dries.
Take one medium onion slice it and fry it in about 1 cup of oil/ghee till it is light brown. Add the rest of the spices, yogurt and fry it little and then add the meat.
Simultaneously soak the rice in water for half an hour.
Boil the rice with 1 tbs. of salt and ½ tbs. of lemon juice till it is ¾ cooked. Drain the water and keep it aside.
Transfer a little rice to a pot and on top of that add some of the meat masala combo so as to make layers of rice and masala keeping rice layer at the bottom and top.
Sprinkle on it a solution of Kewra, yellow food colour, 1 tsp. of sugar and a pinch of Saffron (Zafran) soaked in a tbs. of milk or water.
Keep it covered and on a low flame for about 10 minutes keeping the pot tightly closed to steam cook (dum).
When the rice is done, the biryani is ready.
Serve with salad or Garlic (Lehsan) chutney and Raita

Aaloo Zeera Recipe

Ingredients

250 grm. potatoes peeled and sliced
3 tbs. oil
1 tsp cumin seeds (Zeera)
2-3 whole dried red chilies or ½ tsp. crushed chilies
1/8 tsp. turmeric (Haldi) powder
½ tsp. salt (according to taste)

Instructions

Heat the oil and add Cumin Seeds (Zeera) and whole red chili and sauté till they start to brown.
Add the potato and rest of the spices along with a little water.
Cover and cook on low heat.(10-15 minutes) till potatoes are soft

Serving: 2 persons

Aaloo Palak Recipe

Aaloo Methi Recipe

Ingredients

250 grm. Potato - peeled and cut into small pieces.
2 to 3 clove of garlic (Lehsan) - chopped
½ tsp. cumin seeds (Zeera)
2-3 whole dried red chilies
½ tsp. salt (according to taste)
1/8 tsp. turmeric (Haldi) powder
1 cup fresh fenugreek (Methi) leaves OR 1 tsp. dried fenugreek (Methi) Leaves
2 tbs. oil
1 medium tomato, chopped -optional

Instructions

In oil, fry the pieces of Garlic (Lehsan) till they start to turn brown. Add Cumin Seeds (Zeera) and red chili. When brown add the spices (and the chopped tomato).
When the spices and tomato are well mixed add the potatoes.
When the potatoes are half done add Fenugreek Leaves (Methi)) and cook till water dries.
Cook throughout on low heat.

Serving: 2 persons

Aaloo Keema Recipe

Ingredients

½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan
Serving: 4 to 5 persons

Aaloo Gosht Recipe

Ingredients

1 Kg. Mutton
½ kg Potato -peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.
Serving: 6 – 8 persons

Chicken Karahi Recipe

ngredients

½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Instructions

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons