KALONJEE WALA MURGH

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.

SPECIAL HALEEM

INGREDIENTS

1. 1 kg boneless meat
2. 1/2 kg wheat without husk
3. 1/4kg chana dal
4. 1/4 kg (masoor,moog,urad,arhar dals,rice)
5. 1/2 cup oats
6. 4 tbsp garlic
7. 4 tbsp ginger
8. 3 onions
9. 2 tbsp chilli powder
10. 2 tbsp coriander powder
11. 1 tbsp turmeric powder 
12. 1 tbsp whole garam masala
13. 1 tsp nutmeg,mace,cardamom powder
14. 11/2 cup oil

METHOD

• Soak wheat and chana dal separately ,overnight and other dals  for two hours.
• In a cooker add water with 1 tsp ginger garlic paste, haldi,chilli powder and salt.When water boils add soaked wheat and cook until wheat is very soft, it will take  approximately an hour on medium heat.with a big spoon blend  the wheat very well ('gotna hay').
• Heat 1 cup oil in a cooker. Add one sliced onion and whole garam masala. When onion turns pink and meat pieces cook for few minutes then add 3 tbsp ginger and garlic paste,turmeric powder,coriander powder, chilli powder and 2 chopped onions.Stir well add 1 cup of dahi . Close the cooker and cook it on medium high heat. After one whistle lower the heat and cook 15 minutes, let it cool it self.
• Put the cooker back on stove and stir the meat well until the oil separates from meat and nice aroma comes. Add zaifal, zavitri and small amount of cardamom powder.Take out cooked meat in a big pot.
• In the same cooker add all the dals and rice with 1 tsp each of ginger ,garlic paste,chilli powder,haldi powder,salt with water and cook until they are very soft.
• Transfer cooked wheat and dals in a big pot with meat. Mix all of them very well then add 2 cups of water and oats. Add chopped green chillies (optional and to taste). Cook this mixture for half an hour on medium heat and keep stirring until every thing is homogenized (or the mixture has a similar consistency throughout).
• Heat oil in a pan. Fry sliced onion and whole garam masala and pour over haleem.
• Garnish it with chopped coriander leaves.
• Served with chopped onion lemon wedges and salad.

(There are so many recipes of Haleem and they are all very tasty.This is my sister's recipe, who was a very good cook. The taste will never be the same,but near about similar. I would like to thank Iram for the photograph).

SIWAIYAN WITH MILK

SIWAIYAN WITH MILK

1. 1 1/2 cup  slightly  crushed siwaiyan
2. 1 L milk
3. 3/4 -1 cup sugar
4. 2 tbsp custard powder
5. 1/2 cup chopped dry fruits(cashew nuts,almond,pista,coconut)
6. 2 tbsp raisins
7. 1/2 tsp cardamom powder
8. 1 tbsp zafrani kewara water

METHOD

• in 2 tbsp ghee fry dry fruits take them out ,in the same ghee fry siwaiyan  light golden brown.
• boil milk add fried siwaiyan cook 3 -4 minutes add sugar cook until sugar dissolve.
• in custard add 1/4 cup cold milk stir well add this mixture in boiling milk siwayian keep stirring
• after 5 minutes remove from heat,add dry fruits, zafrani keware water and cardamom powder
• take out in a bowl and garnish with dry fruits. chill it.

IDD SPECIAL SIWAIYAN

SIWAIYAN

INGREDIENTS

1. 1/2 kg siwaiyan roasted
2. 2 1/2cups milk
3. 350 g khoya
4. 400 g sugar
5. 400 g water
6. 200 g ghee
7. 6 green cardamoms powder
8. 1cup makhana(fox nuts)
9. 2 tbsp almond chopped
10. 2 tbsp raisins
11. 2 tbsp cashew nuts
12. 3 tbsp coconut chopped 
13. kewara water with saffron

METHOD

• roast siwaiyan  in a pan till golden brown remove.
• in the same pan add ghee and fry makhana remove and chopped.
• in the same ghee fry all the dry fruits one by one separately and remove.
• in the same pan add milk,water, khoya and sugar cook it till the consistency of this syrup becomes thick(3-4 string consistency) 
• add the roasted siwaiyan  and fried dry fruits ,stir well ,cook 2 minutes .
• remove the pan from heat add kewara - saffron water and cardamom powder, cover the pan and let it rest for  for 10 -15 minutes
• fluff it with fork.
• garnish with silvered pistachios and almond.

DAHI VADA

    DAHI VADA

INGREDIENTS

1. 3/4 cup moong dal
2. 1/4 cup urad dal
3. 1 tsp ginger green chili paste
4. pinch of asafoetida
5. 1 tsp salt
6. red chili powder
7. 1tsp roasted and ground cumin seeds
8. tamarind chutney
9. curd

METHOD

• soak both dals for 5-6 hours drain water and make thick fine paste in grinder add 2-3 tbsp water if needed.add ginger green chili paste and salt.
• heat oil in frying pan for deep frying .
• whip batter for 3-4 minutes in circular manner.
• heat should be medium to high.
• drop batter with round spoon or with hand, fry them golden brown.put them on paper towel.to remove excess of oil.
• these fried vada can be stored in freezer.(take them out as many you want defrost them in microwave for one minute then soaked them in hot water)
• soak vadas in hot water for 5 minutes remove them press between your palms to remove excess of water.put them in a dish.
• beat curd to make it  smooth, pour over vadas.
• sprinkle cumin powder,red chili powder,salt  and tamarind chutney over dahi vadas.
• for 6-8 vadas 2 cups of dahi required.

DOUBLE KA HALWA

DOUBLE KA HALWA

INGREDIENTS

1.  2 cups sugar
2. 2 cups water
3. 1 loaf of bread
4. zafrani colour
5. ghee for frying
6. dry fruits for garnishing

METHOD

• cut the crust of bread slices and spread over paper towel or on clean cloth to dry them ( this way bread will absorb less ghee when fried.)
• mix water and sugar  in a pan and make syrup of one tar consistency add 1tsp lemon juice and zafrani color and 1 tsp cardamom  powder in syrup(.lemon juice used  to clear the syrup and stop crystalization of sugar)
• on medium heat fry the bread slices light golden color
• dip fried bread slices in warm sugar syrup, let them absorb, carefully remove them in a dish.
• garnish with dry fruits and silver foil.
• serve with rabri(concentrated milk)

MUNG DAL HALWA

MUNG DAL HALWA
 
     INGREDIENTS

1/2 cup mung ki dal

1. 1/2 cup ghee
2. 2/3 cup sugar
3. 2 cups water
4. pinch of saffron
5. 1 tsp cardamom powder
6. 2 tbsp dry fruit nuts( almond,cashew nuts,raisins)

METHOD

• check dal,wash well and soaked it for 5-6 hours. drain it and grind with 2 tbsp water to a fine paste.
• in a wok add grind dal and ghee. mix well cook it on medium to high heat cook it for 6 minutes
• keep stirring then lower the heat to medium and keep stirring(pressing the dal against the wok )for even cooking.
• in the mean time in a pot add sugar and water and boil it.when it starts boiling add cardamom powder lower the heat and make syrup.
• when the dal is fried light golden color and nice aroma comes add sugar syrup little by little keep stirring (don't add all the syrup at once) when all the syrup added  let it boil for 5 minutes reduce heat  and cover it for 4-5 minutes stir it once or twice.open the cover and keep stirring until halwa  start leaving the sides.
• remove from heat add saffron kewara water and dry fruits.
• it is a very tasty halwa .

MANGO PRESERVE

RAW MANGO CHUNDA

INGREDIENTS

1. 1 kg mango grated
2. 600 ml water
3. 1 1/4 kg sugar
4. 1 tbsp tartaric acid
   
   
   
   
   
5. 200 gr dry dates( chuara)chopped
6. 100 gr almond chopped and roasted
7. 1 tsp green cardamoms powder
8. pinch of ground saffron
9. 2 drops of kewra essence

METHOD

• boil water in a pan,tie  the grated mangoes loosely in muslin cloth and put it in boiling water for 5 minutes.remove it and spread on dry clean cloth.
• in the same water add sugar and tartaric  acid and boil keep removing the scum.
• when syrup is of one thread consistency add grated mangoes and dry dates keep cooking and stirring till the syrup is of two thread consistency
• add almonds cardamoms and saffron and cook 5-7 minutes more or till it is three thread consistency.
• remove from heat add kewara essence.
• pour in dry and sterilized jars.

FRIED RICE PIN WHEELS ( CHAWAL KI CHAKRI)

CHAWAL KI CHAKRI

INGREDIENTS

1. 3 cups rice flour
2. 1 cup wheat flour
3. 1 cup malai or thick cream
4. 2 tbsp sesame seeds
5. 1/2 tsp red chilli powder
6. 1 tsp cumin seeds
7. salt to taste
8. oil for deep frying

METHOD

• put all the ingredients in a bowl and mix well. add little by little water to make soft dough.
• fill this dough in chakri making machine and make spiral circles(chakri) on greased plastic sheet.
• heat oil  for deep frying on medium heat . drop the chakri pieces into the hot oil and fry till golden brown carefully turning once.they should remain crisp even after cooling.
• if you do not  have this machine use cake frosting bag with star nozzle and make the chakris.

SOOJI DHOKLA (SAMOLINA BITES)

SOOJI  DHOKLA
ingredients

1. 1 cup sooji (semolina)
2. 1tbsp coconut powder
3. 1cup dahi (yogurt)
4. 1 green chili
5. 1/2 tsp ginger paste
6. 6 curry leaves
7. 1/4 tsp haldi (turmeric powder)
8. salt 3/4 tsp or to taste
9. 1/4 tsp sugar
10. 1 tbsp ENO salt

for tempering

1. 1/2 tsp mustard seeds
2. 2 green chillies
3. pinch of asafoetida
4. 1 tbsp oil
5. chopped green coriander for garnishing

• grind green chili,ginger,curry leaves with yogurt .
• in a bowl mix all the ingredients and yogurt mixture  except eno salt ,and make a thick paste .
• cover it ,let it sit for 1 hour.
• heat  the steamer, greased the 6'' cake pan.
• add eno salt in the semolina batter and mix it very well.
• pour batter in greased pan and placed it in steamer, cover with lid and steam for ten minutes.
• when a little cool cut into squares.
• heat oil in a small pan add mustard seeds when seeds begin to crackle add sesame seeds when they pop, pour over dhoklas.
• garnished with chopped coriander leaves.
• serve with coriander chutney.

ONION POTATO WITH CHICKPEA GRAVY AND GINGER CHUTNEY

ONION  POTATOES IN CHICKPEA FLOUR  GRAVY

1. 1 cup chopped onion 
2. 1 cup chopped potatoes
3. 1/2 cup chickpea flour
4. 3/4 tsp red chili  powder
5. 1/2 tsp turmeric powder
6. 1 tsp coriander, cumin powder
7. 1 tsp ginger garlic paste
8. 2 green chilies
9. 1/2 tsp garam masala
10. 4 tbsp oil
11. few curry leaves and 1/2 tsp mustard/rai seeds
12. pinch of asafoetida

METHOD

• heat oil in a pan add rai,curry leaves and asafoetida
• add ginger garlic paste, green chili and turmeric .
• add onion potatoes and all the dry masala  with salt, fry this for 7-8 minutes or till potatoes are tender.
• dissolve chickpea flour in water make a thin paste
• add the paste in the pot keep stirring cook it for 5 minutes
• garnish with chopped coriander leaves
• serve with paratha/dosa/poori/roti

GINGER CHUTNEY

1. 1 onion chopped
2. 2'' ginger chopped
3. 2 red soaked  chilies
4. 2 tbsp oil 
5. 1/2 tsp rai
6. 1/2 tsp cumin seeds
7. pinch of asafoetida

heat oil and fry onion and ginger light golden brown cool it.

grind it with red chilies salt and sugar or gur of your taste.
for tempering....
heat   2 tsp oil add rai,cumin seeds and asafoetida. add this in chutney.

ZAFRANI KOFTA CURRY

ZAFRANI  KOFTA  CURRY


 FOR KOFTAS

1. 250g chicken/mutton  mince meat
2. 1 small onion paste
3. 1 tsp garlic paste
4. 1 tsp ginger paste
5. 4 green chilli paste
6. 1 big tbsp kabob masala
7. 1 tsp dry mint leaves or fresh coriander leaves
8. 1/2 tsp garam masala
9. 2 tbsp roasted chick pea powder(basan)
10. 1 tsp salt

FOR KOFTA GRAVY

1. 1 large onion fried paste
2. 1 tbsp whole garam masala
3. 1 tbsp garlic paste
4. 1 tbsp ginger paste
5. 1 tsp red chilli powder
6. 1 tbsp coriander powder
7. 1/2 tsp turmeric powder
8. 1 tbsp korma masala
9. 2 tomatoes puree
10. 3 tbsp oil
11. salt to taste
12. 4 cups water
13. 1 tsp zafrani kewra water

METHOD

heat oil in cooker. add whole garam masala(bay leaf, black pepper,black cardamom,cloves,cumin)

• add ginger garlic paste and fry it few minutes then add onion paste and all the ingredients.
• fry/bhuno till oil separates from masala.
• add 1 cup of water to the masala and boil it
• in the mean time mix all the kofta ingredients in mince meat and make meat balls
• drop one by one meat ball in boiling gravy don't use spoon just carefully rotate the pot in circular manner
• when oil starts separating from masala  and meat balls add 2 cups of boiling water,cover the pot
• cook it on slow fire for 20 minutes,check the seasoning.
• add zafrani  kewara water 
• garnish with chopped coriander leaves
• serve with nan,roti or zeera rice.

TASTY TOMATO CHUTNEY

TASTY TOMATO CHUTNEY

1. 8  tomatoes chopped
2. 2 onions chopped
3. 4 green chillies chopped
4. 1'' ginger chopped
5. 1 tsp anardana
6. 1 tsp sugar
7. salt to taste
8. 1 tbsp of lemon juice/vinegar

METHOD

• grind all the ingredients.
• add salt ,sugar and lemon juice or vinegar

FRESH GREEN CHICKPEAS CURRY

1.  FRESH GREEN CHICKPEAS CURRY

1. 250 g fresh green chick peas(haray Chaney)
2. 1 onion
3. 2 tomatoes
4. 4-5 cloves of garlic
5. 1'' ginger
6. 2-3 green chillies
7. 1/4tsp turmeric powder
8. 1/4 tsp red chili powder
9. 1tsp coriander powder
10. 1/2 tsp cumin seeds
11. pinch of hing
12. salt to taste
13. 2tbsp oil

METHOD

• grind onion,ginger ,garlic,tomatoes and green chillies to a paste.
• heat oil in cooker add cumin seeds and hing when when stop splattering add ground masala paste
• keep stirring  then add dry masala along with 2-3 tsp of water, keep frying masala until nice aroma comes out and oil starts separating
• add chick peas if you like add one cubed potato keep stirring for few minutes then add water for gravy.
• put the lid on ,cook it on high heat for 5 minutes or up to 2 whistle.remove the cooker from heat and let it cool it self.
• check the seasoning ,garnish with chopped coriander leaves.
• serve with boiled rice,roti or paratha

CHOLEY (chickpeas)

CHOLEY

1. 200 g kabli Channa
2. 2 onions paste
3. 2 tomatoes chopped fine
4. 2tbsp garlic paste
5. 1tbsp poppy seed paste
6. 1tbsp cashew nut paste
7. 2 tbsp yogurt
8. 4tbsp oil
9. 1/2 tsp cumin seeds
10. 2 bay leaves
11. 1/2tsp garam masala

METHOD

• soak chick peas over night, boil them with salt till they are soft.
• heat oil, add bay leaves and cumin seeds then add onion paste and fry it golden brown.
• add garlic paste fry it also,add kaju and poppy seed paste keep stirring
• add chopped tomatoes and green chilli paste with yogurt fry it for 2-3 minutes
• add boiled Channa with its water  and garam masala and salt.boil it for few minutes
• check the seasoning and gravy 
• garnish with chopped coriander leaves and chopped ginger
• serve with nan or paratha