CHICKEN PULAV

INGREDIENTS

1. 750 gm chicken
2. 500 gm rice
3. 3/4 cup ghee or refined oil
4. 2 0nions
5. 1tbsp garlic paste
6. 1tbsp ginger paste
7. 1tbsp coriander seeds
8. 1tbsp sonf
9. 1tbsp whole garam masala
10. 6 green chilies

METHOD

• soak rice for 30 minutes.
• in 3cups of water boil coriander seeds ,sonf and sonth for 15 minutes sieve and reserve the liquid
• take a heavy bottom pan ,heat oil and fry onion slices golden brown,take out half onion .
• add chicken in the pan with ginger garlic paste and whole garam masala fry chicken on medium heat.
• add green chillies salt keep frying add the reserve liquid in the chicken.
• cover the pot and cook until chicken is 3/4 done.
• add soaked rice in the pot stir it well .the water should be 1cm above the rice,if more water is needed add hot water.
• check the salt .
• cook over medium heat till half the liquid in the rice dries up.then reduce the heat to low.
• spread fried onion and 1tbsp garam masala and saffron water over the rice .
• put it on dum for 10 minutes.
• serve with raita.

CHICKEN KORMA

INGREDIENTS

1. 600 gm chicken
2. 200 gm onion slices
3. 200 gm yogurt
4. 15 gm ginger paste
5. 15 gm garlic paste
6. 20 gm red chili powder
7. 1/2tsp black cumin powder
8. 1tsp cumin powder
9. 1tsp coriander powder
10. 6 cloves
11. 4 green cardamom
12. 1'' cinnamon
13. 3/4 cup refined oil
14. salt to taste

METHOD

• heat oil in a pan ,fry sliced onion ,light golden brown,take it out and grind it.
• in the same oil fry chicken pieces with clove and cinnamon on medium heat.add yogurt and keep frying until all yogurt water absorbed and oil  starts separating from chicken.
• add garlic,ginger paste and salt stirring for few minutes then add dry masala and crushed onions , keep frying and adding few spoons of water at a time when masala is fried add water, cover the pot and cook until chicken is tender and some gravy remains.
• check the seasoning.
• add cardamom powder and  saffron and kewara water.
• serve with nan or rumali roti

MUTTON KORMA

INGREDIENTS

1. 1 kg mutton
2. 1cup ghee
3. 250 gm onions
4. 3tbsp garlic paste
5. 3tbsp ginger paste
6. 3tbsp red chili powder
7. 2tbsp coriander powder
8. 1tbsp cumin powder
9. 1/4 tsp turmeric powder
10. 250 gm yogurt
11. salt to taste
12. 1tsp garam masala
13. 1/2tsp mix green cardamom,nutmeg and mace powder

METHOD

• heat ghee in a heavy bottom pan,fry sliced onion golden brown
• take out half fried onion when cool crushed them.
• in the same ghee add ginger, garlic paste and dry spices  with 2tbsp water and fry the masala
• add meat and stir well bhonu on medium heat when it gets fried
• add yogurt and bhonu when all the water of yogurt  absorbed
• add water and cover the pot,cook it till meat is tender and desired quantity of gravy remains
• check the seasoning
• add cardamom,nutmeg and mace powder.
• serve with roti or nan.

GOSHT ALOO(meat with potatoes)

INGREDIENTS

1. 1/2 kg mutton
2. 1onions sliced
3. 1/2 cup yogurt
4. 1/2 kg potatoes
5. 1/4cup refined oil
6. 1tsp garam masala powder
7. salt to taste

for masala paste

1. 1 onion
2. 6 whole chilies
3. 1tsp turmeric
4. 2tbsp coriander
5. 1bud of garlic
6. 1'' ginger

METHOD

• in a pan heat 1/3 cup refined oil,fry onion slices till golden brown
• add meat with 4 cloves,1stick cinnamon,2bay leaves and 2green cardamom stir well,after 5 minutes, add masala paste keep cooking and stirring  until oil starts separating from masala.
• add yogurt and salt ,do more frying(bhunai)
• add water and cook ,until meat is half done.
• add potatoes and cook till both are tender.
• check seasoning.
• add 1tsp garam masala powder
• garnish with chopped green coriander.
• serve hot with roti or boiled rice.

SHAMI KAWAB

INGREDIENTS

1. 1/2 kg mutton keema
2. 1/2 cup channa dal
3. 1/4 tsp cumin seed
4. 6 whole red chillies
5. 2 black cardamom
6. 6 peppercorn
7. 8 cloves of garlic
8. 1'' ginger
9. 1 cinnamon stick
10. 1/2tsp coriander powder
11. 1tbsp yogurt
12. salt to taste
13. oil for frying
14. chopped green chillies,coriander leaves, spring onion

METHOD

• soak channa dal for 30 minutes.
• in a pan add all the ingredients (1-12 ) with 1/2 cup of water and boil it on medium flame till meat and dal is cooked and all the water absorbed.
• cool the mixture and grind it.
• check the seasoning.
• add chopped green chillies,coriander leaves and finely chopped spring onions.
• make petties(kawabs) and shallow fry them on medium heat.
• serve hot with coriander chutney. 

ACHARI MUTTON

INGREDIENTS

1. 1/2 kg mutton
2. 250 gm yogurt
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1 fried onion crushed
6. 3tsp red chili powder
7. 1/2tsp turmeric powder
8. 1tbsp coriander powder
9. 1tspcumin powder
10. 1tsp sonf powder
11. 1tsp garam masala
12. 2tbsp tomato paste
13. 6 green chilies
14. 2 tsp achar masala
15. 1/4 cup refined oil

METHOD

• in yogurt mix all pastes and dry masala with salt .
• in this marinate add mutton ,put it in refrigerator for 6 hours or overnight.
• heat oil in a pan add marinated meat stir and cover,cook it on medium heat till tender and oil starts separating from masala
• add tomato paste
• slit the green chilies and stuff the achar masala in them.
• add these stuffed chilies in cooked meat ,mix them gently .
• after 10 minutes garnish it with chopped coriander.
• serve with roti or boiled rice.

STUFF PASANDAY #2

INGREDIENTS

1. 1/2kg pasanday

2. 1tbsp papaya paste
3. 1tbsp chili powder
4. 1tbsp garlic paste
5. 1tbsp ginger paste
6. 1tbsp coconut powder
7. 1tbsp poppy seed powder
8. 1 1/2 tsp kashmiri garam masala
9. 1/2 cup hung curd(yogurt)
10. 2 tbsp roasted channa powder
11. salt to taste
12. 4 tbsp refined oil

for stuffing   Julian's of ginger,green chili and onion.

METHOD

• mix all the ingredient in pasanday and leave it to marinate over night or at least 4 hours in refrigerator.
• stuff  pasanda with stuffing roll them and secure with toothpick
• in non stick pan heat oil/ghee arrange all the pasanday in one layer
• cover the pan cook on medium heat.after 15 minutes turn them and cook other side for another10 minutes until meat is tender.
• open the lid and increased the flame to evaporate excess of  moisture.
• keep gently turning and frying them till golden brown .
• garnish with onion slices, chopped coriander leaves and tomato
• serve with chutney.

PS I cooked them in solar cooker then fry them in oil.

MUTTON PAYA

INGREDIENTS

1. 4 mutton payas

2. 1 bud of garlic
3. 8 cloves
4. 2 cinnamon sticks
5. 1/2 tsp turmeric powder
6. 2 tbsp red chili powder
7. 3 tsp coriander powder
8. 1 tbsp ginger garlic paste
9. 2 onions sliced
10. 1tsp garam masala
11. salt to taste
12. 1/4 cup refined oil
13. 1/2cup yogurt
14. lemon juice,chopped coriander leaves and green chilies.

METHOD

• rub flour on paya and wash well
• boil paya with garlic buds ,cloves,cinnamon ,turmeric powder and salt
• when they are tender and 3cups of soup left remove from heat
• dish out payas from soup ,discard garlic buds .
• heat oil in a pan add sliced onion ,fry them golden brown .
• remove onions from oil and crushed them.
• add crushed onion and garam masala in yogurt
• in same oil add ginger garlic paste and dry spices bhonu with some water.
• add payas and fry them with masala then add yogurt onion mixture bhono
• keep adding soup of payas when oil separated from masala add all the soup in the pan.
• place the pan on heavy tawa and put it on low heat for 1 hour
• check the seasonings add lemon juice.
• serve it hot with roti or nan.
• garnish it with chopped coriander leaves ,green chili,and Julian's of ginger.

FRIED MUTTON LIVER

INGREDIENTS

1. 500gm mutton liver
2. 2 tbsp refined oil

1/2 black pepper

1. salt to taste
2. 1lemon juice
3. chat masala

METHOD

• wash and pat dry liver pieces
• heat oil in a pressure cooker add liver pieces,black pepper and salt.
• cook it for 3 minutes.remove from heat and let it cool.
• open the lid, and evaporates the excess of moisture. 
• sprinkle chat masala and lemon juice.

• serve hot with salad.

EID UL-ADHA greetings

MAY THE BLESSINGS OF ALLAH FILL YOUR LIFE WITH HAPPINESS AND OPEN ALL THE DOORS OF SUCCESS NOW AND ALWAYS

      

      WISH YOU AND YOUR FAMILY A HAPPY EID UL-ADHA

                  

                from  Aysha and family

ROGANI MUTTON KORMA

INGREDIENTS

1. 1kg mutton
2. 2 onions
3. 1tomato chopped
4. 2tbsp ginger paste
5. 2tbsp garlic paste
6. 4tsp red chili powder
7. 1/4 tsp turmeric
8. 3tsp coriander powder
9. 1tbsp almond powder
10. 1tsp poppy seeds
11. 1/2 cup refined oil
12. 1 cup yogurt
13. whole garam masala(1''cinnamon,5green cardamom,1 black cardamom,5cloves,2bayleaves,5 peppercorn)

METHOD

• grind poppy seeds and almond and mix with onion paste,ginger,garlic,and all dry masalas.
• heat oil in a pan add whole garam masala when they crackles,
• add wet masala paste and fry it,then add yogurt and salt
• add mutton stir well close the pot
• cook it medium to low heat, let it cook in its water.add more water if required.
• when meat gets tender open the lid and bhonu until oil starts separating from masala..
• add some hot water for the gravy.
• adjust the seasoning
• garnish with almonds and chopped coriander.

serve with nan,roti or boiled rice.

GULETHI

Gulethi is a  Jaipuri Rajasthani sweet rice dish

INGREDIENTS

1. 1/2 kg rice(Sela rice)
2. 1/2kg sugar
3. 150 gm khoya
4. 150 gm ghee
5. 6 cardamom
6. 1/2 cup water
7. 5ogm candy cherries
8. 50 gm almonds
9. 50 gm cashew nuts
10. 20small gulab jamun

METHOD

• soak rice at least 4 hours.
• boil water add soaked rice,cook it till fully done,drain rice.
• in a heavy bottom pan heat ghee add crushed cardamom,1/2 cup water and sugar ,cook until it start boiling.
• add khoya and stir, khoya will dissolved in syrup
• cook it on medium to high heat ,keep string ,until its colour changed to golden
• add boiled rice mix it well.cover the pot
• sugar will leave water so increase the heat ,open the lid and let water absorb in rice.stir rice
• when all the water absorber put the heat very low and cover the pan.put it on dam.
• add almonds,cashew nuts,candy cherries and gulab jamun.
• serve warm.

PASANDAE

PASANDAY

Ingredients

marinate for meat

1.500 gm bone less meat

2. 1tbsp papaya paste

3.1tsp salt

4.1tbsp garlic

51tbsp ginger

spices for pasanday

1. 2tbsp red chili powder

2.1tsp aniseed powder(sonf)

3. 1tsp cumin powder

4. 1tsp poppy seeds,powder

5. 1 1/2 tsp garam masala,powder

6.2tbsp roasted Channa, powder

7. 2 tbsp coconut powder

8. 2 cup yogurt

Method

• in pasanday add all the marinate ingredients and leave it over night.
• mix all the dry ingredients and  in the marinated pasanday leave it for 2hours.yogurt
• heat refine oil in kadhi and fry onion slices light pink in colour
• spread the pasanday over the fried onions on slow fire let them cook for 10 minutes
• turn the pasanday and cook the other side.
• raise the fire ,put the lid on,and cook until meat is tender.keep turning in between.

garnish it with chopped coriander leaves,onion slices and lemon wedges.

PS.pasanday is a special cut of meat.butcher will make it for you

   if you can not get green papaya use ripe papaya ,kachri or tenderizer powder

LAZEEZ CHOPS

INGREDIENTS

1. 500 gm mutton chops
2. 2onions grated
3. 2tbsp garlic paste
4. 2tbsp ginger paste
5. 1tsp red chili powder
6. 1/2 cup hung curd(yogurt)
7. 1/2 tsp black pepper
8. 4cloves
9. 1'' cinnamon
10. salt to taste

METHOD

• mix all the ingredients in yogurt.
• rub this paste all over the chops and leave them in this marinade for 3-4 hours.
• heat  1/4 cup oil in pressure pan add the mutton chops with marinade paste.
• pressure cook for 10 minutes let it cool itself.
• uncover and cook until all the liquid evaporates.
• fry lightly till golden in colour on both sides.
• sprinkled chat masala.
• garnished with chopped green coriander leaves.

sheermal

INGREDIENTS

1. 1 kg whole wheat flour
2. 500 gm semolina
3. 11/2kg all purpose flour(maida)
4. 1tbsp salt
5. 1 yeast cake
6. 600 gm sugar
7. 500gm ghee
8. 2800 ml milk
9. 2 eggs
10. 1tbsp green cardamom powder

METHOD

• mix and sieve both flours,semolina with salt.
• dissolve sugar in Luke warm milk add yeast cake and well beaten eggs.
• knead flour with the milk mixture add some water if needed.
• then add melted ghee and cardamom powder and knead it to a soft dough.
• cover the dough and put it in warm place for about 30 minutes.
• divide the dough in equal parts,make them into round balls and roll out in to a thick pancake put on greased tray.prick all over with a fork.cover with cloth and let it rise.brush with saffron and milk mixture.
• bake in a pre heated oven at 200C for 12-15 minutes.
• or you can send prepared dough to local bakery they will bake for you.

MUTTON KABOB

INGREDIENTS

1. 1kg keema (mince meat)
2. 2onions chopped finely
3. 3 green chili chopped finely
4. 2 tbsp ginger paste
5. 2 tbsp garlic paste
6. 1tbsp red chili powder
7. 1tbsp cumin powder
8. 1/2 tsp black pepper powder
9. 8 cloves powder
10. 10 green cardamom powder
11. 2 eggs beaten
12. oil for frying kabob
13. salt to taste

METHOD

• mix all the ingredients in mince meat except oil,leave it to marinate  over night or at least 4 hours.
• make one kabob and shallow fry it.check the seasoning.
• take some keema mixture and wrap around skewer, make all the skewers.
• barbecue them on medium hot coal.basting them with lemon juice and ghee or butter .
• serve them with coriander mint chutney.
• with this mixture make small petties and shallow fry  them on medium heat.

KEEMA KALEEGE

INGREDIENTS

1. 400 gm kaleege(mutton liver)
2. 250 gm keema(mince meat)
3. 4tbsp refined oil
4. 11/2 tbsp garlic paste
5. 1 tbsp ginger paste
6. 1tbsp red chili powder
7. 1/2 tsp turmeric powder
8. 2 tsp coriander powder
9. 2tsp cumin powder
10. 2 onions fried paste
11. 1/2 cup yogurt
12. 1tbsp garam masala
13. whole garam masala(3bay leaves,4green cardamom,2black cardamom,4cloves,1'' Cinnamon,1tsp mace )

METHOD

• heat oil in a pan add whole garam masala saute it .
• add ginger garlic paste fry it for 2-3 minutes.
• add chili,turmeric,coriander,cumin powder ,salt and keema cook it until keema is half cook .add kaleege and cook 10 minutes
• in yogurt mix fried onion paste ,add it into keema kaleege and fry(bhonu)
• add garam masala
• garnish with chopped coriander leaves ,chopped green chili and juliennes of ginger.