Eid Message

Thank you very much for viewing this blog. We wish you and your families a very happy and prosperous Eid. May Allah bless us all by accepting our rozas and prayers. We shall be posting more recipes for Eid-Ul-Adha, Inshallah.

From,

Aysha, Hasan, Shabnam, Asif, Iram and Asad

Preparing for Eid-Spicy Hyderabadi Biryani

INGREDIENTS


A) Marinate for chicken
1. Chicken 1 kg
2. 5 Green Chillies
3. 1/2 cup chopped mint
4. 1 tbsp ginger garlic paste
5. 1/2 cup coriander leaves chopped
6. 20 black pepper corns
7. 1/2 tbsp black cumin (kala zeera)
8. 1 tsp chili powder
9. 1/2-1 tbsp Tandoori Masala
10. 1/2 tsp turmeric (haldi)
11. 1 tsp cumin powder
12. 1 tbsp coriander powder
13. 2 Bay Leaves
14. 1/8 tsp Mace Powder(Javitri)
15. 2 Cinnamon Sticks
16. 3 Cloves
17. 4 Green Cardamom
18. 2 Black Cardamom
19. 1/2 cup crushed golden fried onion
20. 1/4 cup oil
21. 1 cup yoghurt
22. 1 pinch nutmeg
23. 1 tsp Lemon Juice
24. 1/2 cup clarified butter(ghee)
25. Salt to taste
26. Rice - 3 cups
27. Fried Onions 
28. Chopped Cilantro Leaves
29. Chopped Mint Leaves
30. 1/2 tsp garam masala powder
31. Kewara Water
32. Few Strands Zafaran 
33. 1 tbsp Hot Milk
34. Dough/Aluminum Foil for Sealing the Lid of the pan while cooking


(** Adjust spices in the marination according to taste)


Method

• Mix all the marination ingredients (numbered 1-25) and add chicken into it and leave it for 2 hours.
• Soak Rice for 30 minutes 
• Boil rice with salt and 1 tbsp oil , till it is half done.
• Drain the extra water
• In a thick bottom pan, layer the chicken with the marination on the bottom of the pan 
• Add the layer of rice. On top of the rice sprinkle fried onions, chopped cilantro ,mint and garam masala powder.
• In 1 tbsp of milk dissolve few strands of zafraan for colour and sprinkle it on top
• Seal the lid of the pan nicely with the dough/Aluminum Foil 
• Cook on stove top on high heat for 5 minutes, followed by 15 minutes on medium heat and 10 minutes on low heat. (**It is suggested to check the biryani after 20 minutes).
• If the rice is done, then mix the rice and chicken lightly
• Serve with Boondi Raita / Cucumber Raita

Thanks Iram for sharing this wonderful recipe.

Preparing for Eid- Shahi Tukra

INGREDIENTS

1. 6 slices of bread

2. 50 gm of ghee

3. 500 ml of milk

4. 1/2 cup of sugar

5. 4 tbsp of malai

6. 1/2tsp of cardamom powder

7. 4 tbsp of crushed ,cashew nuts ,slivers of almond and pistachios

8. 2 tbsp coconut powder

9. Yellow edible colour

10. Pinch of zafran in kewara water

METHOD

• Discard the hard crust of bread slices.
• Fry bread slices in hot ghee till golden brown.
• Layer them in a oven proof glass dish
• Boil milk with sugar  yellow colour ,coconut powder and cardamom powder.
• Pour this milk mixture over fried toasts and let them to soak for 15 minutes
• Put the dish in oven  for ten minutes at 200°F or let them simmer on stove if you don't have oven
• Sprinkle dry fruits ,mawa / thick malai
• Remove from heat cool and add zafran and kewara water

Preparing for Eid- Noorani Zarda

INGREDIENTS

• 150 g vermicelli
• 30 gm ghee
• 4 green cardamoms
• 400 ml milk
• 250 g sugar or to taste
• 1 g  edible yellow colour
• 100 g khoya
• 30 g raisins
• 2 tbsp coconut powder
• 2 tbsp chopped almond and pistachios
  
  

METHOD

• boil milk with yellow colour.
• in a heavy bottom pan heat ghee on medium heat.
• add crushed cardamom.
• add vermicelli and fry till golden brown.
• pour hot milk,mix well and cover the pan.
• cook for 5 minutes stirring in between till all milk dries up. remove from heat.
• add sugar,khoya and raisins  and mix well.
• put  the pan  back on very slow heat, or bake it at 350°F till they are dry
  
• take out zarda in a dish, sprinkle kewara water in which saffron is dissolved
• garnish it with chopped almond and pistachios.

Preparing for Eid - KAJU-e-SHEER

INGREDIENTS                     


1. 1 litre milk

2. 100 ml condensed milk  

3. 3/4 cup cashew nuts

4. 1/4 tsp cardamom powder                                        

5. 1 tbsp almond and pistachios slivered

6.1 tsp saffron dissolved in milk

7. Sugar to taste

METHOD

• soak cashew nuts in warm milk for 4 hours,grind it to a smooth paste.
• boil milk in a heavy pan; then add condensed milk and cook it for some time
• add cashew nut paste in milk keep stirring (like when we make custard)
• add sugar according to your taste.
• boil it at low flame
• add finely ground cardamom powder
• pour into small serving bowls
• garnish them with saffron milk,almond and pistachios slivers.

Preparing for Eid - Kimami Seviyan

Ingredients:

1.         200 g Seviyan (Indian Vermicelli)

2.         1 cup Milk

3.         1 cup Khoya  

4.         2 cups Sugar

5.         3 tbsp Clarified Butter (Desi Ghee)  

6.         1/2 tsp Colour (Saffron)  

7.         Dry Fruits & Coconut

8.         2 drops Kewra  

9.         2-3 nos. Cloves & Green Cardamom 

• Boil water & when it boils add colour & 1 tbsp desi ghee.
• Dip seviyan kept in a muslin cloth for 2-3 minutes
• Take out the seviyan from the cloth & spread it on a plate. Add desi ghee in little quantity.

• In a pot add ghee & then cloves & cardamom.
• Once the cloves crackle add milk.
• When the milk boils add sugar & mix properly.
• Now add khoya & dry fruits & mix well.
• Finally add seviyan into this.
• On slow heat cook for 5 - 10 minutes
• Garnish with dry fruits. 

Thanks Shabnam for sharing this nice recipe.

KRAZY KORN

Ingredients:

1.         1 cup Corn

2.         2 Onions ,finely chopped

3.         1 tsp  Cumin seed (Zeera)

4.         1 tbsp Chaat Masala

5.         1 Green Chilly , chopped finely

6.         ½ tsp Red Chilli powder

7.         2 tbsp Coriander Leaves, chopped finely  

8.         Salt  to taste

9.         1 tbsp  Lemon Juice   

10.     2 tbsp Oil  

• Boil corn in water for 20 minutes
• Drain the water
• Heat the oil in a pan & add zeera, onion, green chillies, red chillies & sauté them
• Add the corn into the pan
• Add chaat masala and lemon juice
• Garnish with coriander.

Thanks Shabnam for sharing your recipe.

Chanchal Chana

INGREDIENTS

1. 1 cup black gram(kala chana)

2. 2 onions, chopped finely

3. 1 tsp cumin seed

4. 2 green chillies,chopped fine

5. 1 tbsp chat masala

6. 1 tbsp ginger chopped

7. 1 tbsp coriander leaves ,chopped

8. Salt per taste

9. 2 tbsp refined oil

METHOD

• Soak black gram for 3-4 hours
• Boil the chana with ginger and some salt
• Heat the oil in a pan add cumin,onion and green chillies saute' them.
• Add boiled chana in the pan
• Add chat masala
• Garnish with coriander leaves and chopped onion.
  
  
  Thanks for sharing this wonderful recipe, Shabnam

Chicken Changezi

INGREDIENTS

1.  1kg roasted chicken/fried

2.  2 large onions sliced

3.  750 gm tomatoes

4.  50 gm ginger

5.  50gm garlic

7.   2tbsp red chilli powder

8.  1tbsp garam masala

9.  2tbsp green chilli paste

9.  400gm dahi

10. 1/2 cup oil+butter

11. 1/2tsp turmeric powder

12. salt to taste

METHOD

•  boiled tomatoes and puree them .
• in a large pan heat refined oil and butter,fry onion slices till  golden brown.
• add garlic paste fry it then add  ginger, tomato puree and green chilli paste.
• fry till liquid dries up.
• in dahi add red chilli powder,turmeric powder,garam masala and salt
• add dahi mixture in the pan and fry (bhuono) again.
• add  roasted / fried chicken pieces in masala continue frying till dahi it completely dries up and oil separates from masala..cover the pan and let it for 10 minutes then serve.
• garnish with chopped coriander leaves and green chillies. serve it with nan ,roomali roti or boiled rice.
• it is a spicy dish .cook it according to your taste.

Easy Fruit Custard

INGREDIENTS

1. 2 pine apple pastries

2.2tbsp vanilla custard powder

3. 2 cup milk

4. 2tbsp sugar

5. 1 apple cut in small cubes

6.2 bananas sliced

7.1 mango cubed

8.2tbsp pomegranate seeds

9. 2tbsp slivers of almond and pistachios

METHOD

• prepare custard with milk,custard powder and sugar.
• chill the custard .
• take a glass dish,put the cut pastry in the dish first
• arrange the fruits over the pastry.
• spread the slivers of almond  and pistachios
• pour the custard over it.
• garnish with more pomegranate seeds and almond and pistachios.
• serve cool.

Keema Pyaaz Tikoney

INGREDIENTS

1.  250 g mutton keema

2.  1 onion, chopped

3.  1 tbsp chopped, garlic

4.  1 tbsp chopped,ginger

5.  1 tsp red chilli powder

6.  1 tsp garam masala

7.  1 tsp coriander powder
8.  Salt to Taste

9.  1 tbsp refined oil

10. 2 Onions finely chopped

11. 2  Green Chillies,chopped fine

12. 2 tbsp chopped mint leaves/coriander leaves

13.  1 tbsp chaat masala
14.   Samosa Pattis / Roomali Rotis
15. Oil for frying


Method:

•  In a non-stick pan, add 1 tbsp of refined oil, add onion, garlic,ginger. Saute them.
• Add Keema and other ingredients( red chilli powder, coriander, garam masala and salt) with 2 tbsp water . Mix it well and cook it until meat is tender and water evaporates.
• let the cooked keema cool.
• now in cooked Keema add 2 chopped onion,green chillies, chopped mint leaves, chaat masala and mix well.
• In samosa patti or strips of roomali roti put the stuffing and turn the strip to form a triangle.
• Deep fry as required.
• serve with green chutney.

Chicken Bhel

INGREDIENTS

1. 1/2 cup cooked,chopped chicken

2. 1/2 cup puffed rice

3. 1/4 cup chopped boiled potatoes

4. 1/4 cup boiled corn kernels

5. 1/8 cup chopped onion

6. 1/4 cup deseeded chopped tomato

7. 1 finely chopped green chilli 

8. 2 tbsp pomegranate seed

9. 2 tbsp salted peanuts

9. 1 tsp chat masala

10. 1/4 cup sev (can be bought from an Indian store)

11.1/2 cup sweet chutney(imli chutney)

12. 2 tbsp chopped  coriander leaves

METHOD

• In a big bowl put all the ingredients except chutney and sev. Mix them all
• Add chutney and toss well. Check and adjust the seasoning.
• Garnish with sev and green coriander. Serve Immediately.
  
  
  Variation - 2 Small Seekh Kabab (Kabab Koobideh) may also be cut into small rounds and be added instead/with chicken.

Banana Shake

1. 3 bananas

2. 500 ml milk

3. 3 tsp sugar

4. 1/2 tsp green cardamom powder

5. 1 tbsp kewara water

6. 1 cup crushed ice

7. 1 tsp chopped, almond and pistachios

Method

• In a blender,puree banana with sugar.
• Add cold milk and vanilla essence. Blend well.
• Add ice and pour into glasses.
• Garnish with pistachios and almond.

Variation: Instead of cardamom and kewara water , 3 drops of vanilla essence can be used.

Wake up Upma

Ingredients

 

1.One Cup Suji (Semolina Flour)

2.2 Cups Water

3.¼ Cup Green Peas

4.1 Chopped, Onion

5. 1 tsp White Urad Dal

6. 3 – 4 Kari Patta

7. ½ tsp Rai (Mustard Seeds)

8. Pinch of Heeng (Asafoetida)

9. 1 tsp Lemon Juice

10. Chopped Tomato for garnishing

11.1 Chopped Green Chilli

12. Salt to taste

13.1 tbsp Refined Oil

                 

 Method    

• Dry and lightly roast suji
• Heat oil in a kadhi (wok), add rai, Urad Dal, hing and Kari patta,.
• Add chopped onion to above and sauté it.
• Add green chilli & green peas
• Add 2 cups of water and let it boil. On boiling add roasted suji.
• Add salt & lemon juice.
• Garnish with chopped tomato / (peanuts,cashews,coriander (dhania)*-optional)

Thank you Shabnam for sharing your delicious recipe!!

Shazam Kheer

Ingredients

1. ½  Cup soaked Rice
2. 3   Cups  of  Milk
3. 1   Cup  of  sugar
4. 5 - 6  Green Cardamoms
5. 1 tbsp Coconut powder
6. 1 tbsp Dry fruit  ( pistachio , almond , cashew nut)

Method

• Boil the rice in water. After the rice gets boiled mashed it with a spoon
• Add  milk & cook till milk becomes thick
• Add  sugar,coconut powder and powdered green cardamom & mix well
• Garnish with dry fruits
• Cool & keep in the refrigerator to chill before serving

Thank you Shabnam for sharing your recipe!!

Bread Rolls on the Run

Ingredients                                                                                                                                                   

 

1. 4 Boiled  Potatoes
2. 1 Cup  Grated  Paneer  
3. 1/3 Cup Boiled Green Peas
4. 1  Chopped, Tomato
5. 2  Finely Chopped,  Green  Chillies
6. 2  tbsp  Coriander Leaves
7. Bread  Slices
8. 1  tsp  Chat Masala
9. Salt to taste  

Method

• Mash the potatoes
• Add all the ingredients except bread slices
• Soak bread slices in water for a few seconds
• Press bread slices by the palm to remove excess water
• Put the potato mixture in a slice of bread and make a roll
• Heat oil in the kadhai & deep fry them, till they turn golden brown
• Serve with tomato ketchup / green chutney       

Thank you Shabnam for sharing your recipe!!

Shahjahani Chana Dal

  INGREDIENTS

  1. 1cup boiled chick pea (chana dal)

  2. 1 tomato, cubed

  3. 1 small onion, cubed

  4. 1 small cucumber ,cubed

  5.  2 tbsp paneer ,cubed

  6. 1 green chilli, chopped

  7.  1 tsp chat masala

  8.  1tbsp lemon juice

  9.  2 tsp coriander leaves,chopped

  10. 1 tsp crushed cashew (optional)
  11.  Lettuce Leaves (optional)

 

METHOD

• Boil chana dal with salt and one tsp oil.Drain excess of water.
• In a big bowl put chana dal,cubed cucumber ,tomato,onion,paneer and chopped green chilli.
• Now add chat masala ,lemon juice and salt to taste in boiled chana dal .
• Toss it well
• In a big plate put some lettuce leaves and put  the chana dal mixture over it.
• Garnish it with chopped, coriander leaves and coarsely crushed kaju(optional).

Mutton Chops

Ingredients

1. 1 kg mutton chops

2. 250 g dahi

3.1 tbsp garlic paste

4.1 tbsp ginger paste

5.3 sliced medium sized onions 

6.2 tsp cumin powder

7.2 tsp coriander powder

8.1 1/2 tsp chilli powder

9. Salt to taste

10. 250 g refined oil

11. Whole garam masala

(1/2 tsp. black pepper 1/2 tsp, 6 cloves ,4 black cardamom,one inch stick cinnamon 

4 green cardamom,1/4 nut meg ,zafraan and kewaara)

Method

• In dahi, mix ginger paste, garlic paste,chilli powder,coriander powder,cumin powder and salt.
• Rub this dahi mixture in chops and leave it to marinate overnight  in refrigerator for best results.
• Heat oil in a pan add sliced onions with whole garam masala. Fry onion slices till they turn light golden in colour.
• Remove the pan from heat and take out fried onion and whole garam masala
• In the same oil now put the marinated chops and cook. Keep stirring for five minutes.Put the lid and cook until meat is tender on medium to slow heat.
• Grind the onion and whole garam masala together and add to the cooking chops and stir well.
• When oil start separating from meat, and meat is tender; add little water for the gravy(if you like).
• Add green cardamom powder, zafraan and kewara in chops. Cover the lid again and remove from heat.
• Eat it with Sheermal, Rumali Roti,Naan.