RAMADAN MUBARAK

RAMADAN MUBARAK


OUR WARM WISHES TO YOU AND YOUR FAMILY ON THE ONSET OF THIS 

AUSPICIOUS AND BLESSED MONTH OF RAMADAN.MAY ALLAH (SWT)ACCEPT OUR 

PRAYERS, DUAS, ZAKAT AND FORGIVE OUR TRANSGRESSIONS AND EASE THE

SUFFERINGS OF ALL PEOPLE AROUND THE GLOBE..................AMEEN.



   

KALONJEE WALA CHICKEN

KALOHNJEEE WALA MURG


INGREDIENTS

1.  750 gm chicken pieces
2. 1 tsp kalonjeee seeeds(onion seeds)
3. 1 tsp saunf( fennel seeds)
4. 2tbsp chopped garlic
5. 1'' grated ginger
6. 200 gm onion chopped
7. 3 large tomatoes (roast, boiled, remove skin and chopped)
8. 3 green chillies
9. 1tbsp red chilli powder
10. 1/2tsp turmeric powder
11. 1tbsp cumin coriander powder
12. 1tsp crushed black pepper 
13. salt to taste
14. 1/2 cup oil and 1tbsp butter

METHOD

• heat oil ,add onion seeds and fennel seeds, when its colour changed, add chopped garlic, saute.
• add chopped onion,green chillis and ginger when onion turns pink add chopped tomatoes cook until tomatoes are soft.
•  add chicken pieces and fry a for a minute,
• add rest of the ingredients mix well.
• cover the pot and cook on the low flame until chicken is tender. .
• add butter and mix ,check the seasonings.
• garnished with chopped mint and coriander leaves.
• serve with roti/naan.

MUTTON RAN (ROASTED MEAT)

 INGREDIENTS

INGREDIENTS

1. 750 g mutton leg or rump roast
2. 1/2 tsp green papaya paste
3. salt
4. 2 tbsp ginger paste
5. 2 tbsp garlic paste

roast and grind 

1. 14 almonds
2. 4 green cardamon
3. 1/2 tsp black pepper
4. 4 clove
5. 1'' cinamon
6. 1 tbsp poppy seeds( khaskash )
7. 1 tbsp coconut powder
8. 1 tbsp cumin
9. 1 tbsp coriander
10. 1 tsp sonf (ani seeds)
11. 10 red chillies

2 large onions sliced and fried. Grind  fried onions with 1 cup of yogurt.

METHOD.

• Wash and dry roast , rub the marinade(papaya ,ginger garlic and salt) and prick roast with fork very well so the marinate go inside of roast. Put the roast in a plastic bag and leave it overnight in the refrigerator.
• Mix the dry roasted powder masala in the onion yogurt mixture.
• Rub the masala mixture over the  roast and prick the roast again.Leave the roast for 1-11/2 hours.
• In a big wok  put 4 tbsp of butter or(2 tbsp  butter and 2 tbsp oil) put the roast over butter and cook it   on medium heat ,turn it when one side is done.Put some peeled potatoes and carrots with the roast.Cover the wok and cook it.At this stage you can transfer the roast in pressure cooker or in preheated oven at 350F and cook it until roast is done.
• Remove the roast and in the gravy add 1tsp (corn starch mix with 2tbsp of water )cook for2 minutes until gravy is thick.Serve with roast.
• Take out in a platter and garnish it with onion rings , coriander leaves and tomatoes. 
• Serve with garlic bread

JACK FRUIT BHAIJI

JACK FRUIT BHAJI

INGREDIENTS

1. 1/2 kg jack fruit (kathal)
2. 2 onions sliced
3. 2 tomatoes chopped
4. 2tbsp ginger garlic paste
5. 1 tsp chilli powder
6. 1 tsp turmeric powder
7. 1 tsp coriander powder
8. 1 tsp cumin powder
9. 1 tsp sonf powder
10. 1 tsp amchur powder
11. 1/2 tsp garam masala
12. 1/4 cup oil
13. salt to taste

METHOD

• Put some oil in your hand and knife,then  remove jack fruit skin and cut it in big chunks.
• Boil chunks with salt and turmeric till they are tender, remove them from water.
• Heat oil in a pan fry onion slices then add ginger garlic paste fry them for few minutes ,add chopped  tomatoes when they become soft add all the dry masala and cook it for few minutes.
• add boiled jack fruit chunks fry them in masala add some water if needed.when oil started oozing out remove from fire add garam masala and chopped green coriander
• serve with roti or paratha.

      

PAV BHAJI

PAV BHAJI

INGREDIENTS

1. 3 potatoes boiled and chopped
2. 2 carrots chopped
3. 1 small cauliflower chopped
4. 10 french beans chopped
5. 1/4 cauliflower chopped
6. 4 tbsp  ginger garlic chopped/ paste
7. 4 green chillies chopped
8. 3 big tomatoes puree
9. 2-3 tsp pav bhaji masala
10. 1/2 tsp garam  masala
11. salt and chilli  of your taste
12. buns(pav)
13. butter
14. green coriander , onion and chillies all chopped
15. green coriander chutney

METHOD

• steam all the chopped vegetables.
• in a wok heat  2 tbsp oil and butter add 1 tsp cumin seeds and pinch of hing .
• add one large onion chopped saute'it .
• add chopped ginger , garlic and green chillies cook few minutes
• add steamed vegetables with all the spices  blend well and cook 5 minutes.
• add tomato puree' blend well if it is too thick add tomato  juice cook 5-8 minutes.keep stirring.garnish with chopped coriander leaves and green chillis.
• take buns and split in between spread butter on both sides heat them on tawa  / frypan on both sides.
• serve hot  bhaji and pav along with green chutney and chopped onion.

CHICKEN BIRYANI WITH RAITA

INGREDIENTS

1. 350g basmati rice
2. 600g chicken
3. 2tbsp ginger,garlic paste
4. 1 cup fried onion
5. 1tbsp yellow chili powder
6. 1tbsp garam masala
7. 1tsp cumin and coriander powder
8. 1/2 cup yogurt
9. salt to taste
10. 1tbsp whole garam masala
11. 1/2 cup chopped coriander leaves
12. 1/2 cup chopped mint leaves
13. 4tbsp ghee

METHOD

• wash and soak rice for 30 minutes
• in chicken mix ginger garlic paste,chili powder,coriander,cumin powder,garam masala powder,fried onion,salt and yogurt.marinate it at least for an hour.
• boil rice with salt till rice is half done.
• in a heavy bottom pan heat ghee/oil add marinated chicken and cook it at medium heat until meat is tender and ghee separates from masala.
• add green cardamom and mace powder in chicken
• over chicken spread chopped coriander and mint leaves,fried onion and boiled rice.
• dissolve saffron in milk and spread over rice
• in a pan heat 4tbsp ghee add 2black cardamom,3 green cardamom and 6 cloves.pour this ghee over rice.
• put the lid and seal it.
• cook it on medim  high heat for 5 minutes.lower the heat and cook 20 minutes more or put it in pre heated oven at 350 C
• serve with raita.

BAKED VEGETABLES AND MACARONI IN WHITE SAUCE

 

½ cup green peas

100g broccoli

100g cauliflower

½ cup chopped French beans

½ cup corn kernels boiled

½ cup carrot chopped

½ cup mushrooms sliced

2 chopped capsicum

1 green chilli chopped fine

1 large onion chopped

1 tbsp oil and 1tbsp butter

Salt and black pepper to taste

1 ½  cup white sauce

1 cup macaroni (cooked and drained)

½ cup grated cheese

½ cup fresh breadcrumbs

METHOD

Melt butter and oil in a pan, add chopped garlic onion and green chilli and sauté. Add all the vegetables

Add 2 crumbled vegetable maggi cubes (optional)

Stir fry vegetables till the vegetables are soft and crunchy.

Add boiled macaroni and white sauce check the seasoning.

Transfer them in a casserole .Sprinkle grated cheese and breadcrumbs and bake uncovered in

a preheated oven at 250 C for 10 minutes or till the crust is light brown.