KEEMA with DANA METHI

INGREDIENTS

1. 100g dana methi(fenugreek seed)
2. 250 g mince meat
3. 1 onion chopped
4. 1tbsp ginger, garlic paste
5. 1tbsp red chilli powder or to taste
6. 1tsp coriander powder
7. 1tsp roasted cumin powder
8. 1tsp salt
9. 1/4 tsp turmeric powder
10. 1/2tsp kalongi(nigella seeds)
11. 1tsp garam masala
12. 3 chopped tomatoes
13. 1/2 cup oil
14. chopped coriander leaves and green chillie

METHOD

• soak methi dana in hot water for two hours, drain and boil..
• heat oil in a pan add chopped onion and saute' ,add mince meat with ginger,garlic paste.
• fry it for five minutes,add chilli,coriander,cumin,turmeric,salt and chopped tomatoes.
• cook it till meat is tender,and oil separates from meat and masala.
• heat 2tbsp oil in a pan add kalongi then boiled methi dana ,1/2tsp chopped ginger and green chillies fry it few minutes then add this in cooked keema.
• add garam masala ,check the seasoning.
• garnish with chopped coriander and green chillies
• serve with paratha or naan.

this is a good dish for winter and for those who suffer with joint pains.

AWADHI KOFTA CURRY

INGREDIENTS

 

FOR kofta

1. 300g keema (mince meat)
2. 1raw onion paste
3. 1tsp ginger paste
4. 1tsp garlic paste

1tsp red chilli powder

1tsp salt
1tsp poppy seed powder
1tsp roasted coconut powder
2tbsp kabab masala
3 tbsp roasted channa powder
2chopped green chilli
1/2 cup chopped coriander leaves


for gravy

1. 1/3 cup oil
2. 1 large onion paste
3. 3 tomato paste
4. 1tbsp ginger garlic paste
5. 1tbsp cumin,coriander powder
6. 3tsp red chilli powder
7. 1/2 tsp turmeric powder
8. 2tbsp korma powder
9. salt to taste

METHOD

• mince the meat very fine, add all the ingredients of kofta let it marinate for 30 minutes, then add 1/4 cup of yogurt and beat it well ,make koftas
• in a large pan heat oil
• add onion,ginger garlic paste fry it .
• mix all the dry powders in 1/4 cup water and add to the pan, fry it for five minutes ,then add chopped tomatoes and fry well till the oil separates from the masala.
• add 1 cup of water and boil on high heat .
• add koftas one by one, keep gravy boiling with koftas for 10-12 minutes then on slow heat let them simmer for 30 minutes
• garnish with chopped coriander

serve with nan or rice

TIC -TAC -TO KAWAB

INGREDIENTS

1. 1/2kg mince meat
2. 1tsp tenderizer(raw papaya paste)
3. 1tbsp ginger paste
4. 1tbsp garlic paste
5. 1raw onion paste
6. 1tsp red chilli powder
7. 1tsp salt
8. 2tbsp kabab masala
9. 2tbsp oil
10. 3tbsp roasted channa powder
11. 6 chopped green chillies
12. 1/2 cup chopped coriander leaves
13. 2spring onions chopped

METHOD

• in mince meat mix all the nine ingredients and let it marinate for 4hours
• mix roasted channa powder and rest of the ingredients.
• make one kabab and fry it .check the seasoning then,
• make patties and shallow fried them.
• serve hot with coriander chutney or chilli garlic sauce.

kabab masala powder recipe has been already given on 25 september2011 blog.

UDAIPURI PULAV

INGREDIENTS

1. 1/2kg mutton/chicken
2. 350 g rice
3. 2 onion sliced
4. 2tbsp ginger,garlic paste
5. 6 green chilli paste
6. 1tsp coriander powder
7. 1tsp sonf powder
8. 3tomatoes chopped
9. 2tbsp whole garam masala
10. 2bay leaves
11. 1tsp black cumin
12. 1/2 tsp nutmeg,mace,green cardamom powder
13. 1/2 lemon juice
14. 1/2 cup oil

METHOD

• boil meat with one chopped onion, chopped tomatoes ,ginger,garlic paste,green chilli paste,coriander powder,sonf powder,1tsp salt,half whole garam masala(1''cinnamon,6 cloves,8 pepper corn,2 black cardamom,bay leaf,cumin seeds)and three cups of water.
• wash and soak rice for 30 minutes
• when meat is tender takeout meat from yakhni.
• heat oil in a wide pan ,add half whole garam masala and one sliced onion fry it golden brown ,take it out.
• in the same oil add meat with 2chopped green chillies and 1''chopped ginger when meat is fried add the yakhni and boil.
• add soaked rice ,if yakhni is not enough for the rice add more water (for one cup of soaked rice 1 3/4 cup of water is needed) add salt and1tsp lemon juice.cover and cook.
• first cook it on high heat.when yakhni is absorbed in rice, spread the fried onion and nutmeg,mace and cardamom powder and black cumin on top of rice put the lid and lower the heat cook it for 15 minutes.
• serve with cucumber raita.

Naan

Naan 

Serves: 3-4

Ingredients:

1.      All purpose flour - 3 cups

2.      Lukewarm water – ½ cup

3.      Yeast – 1 tbsp

4.      Sugar – 1tbsp

5.      Salt – 1 tbsp

6.      Yoghurt – ½ cup

7.      Beaten Egg-1

8.      Oil-2tbsp

9.      Chopped Garlic / Chopped Onion/Fenugreek leaves for garnishing (optional)

10.  Butter (Optional)

Equipment – Convection Oven, Gloves, Rolling Pin, Cookie Sheet, Tongs

Preparation:

1.            In lukewarm water, add yeast and sugar. Mix it well and wait for 5-7 minutes till froth is observed on the upper layer of the mixture.

2.            Add to the above mixture: salt, yoghurt, beaten egg and oil and mix it well again.

3.            Make sticky dough by adding the above mixture to the all-purpose flour. Let the dough rise. It takes 20-25 minutes at room conditions [* Tip – You can quicken the process for rising dough by keeping the dough in a slightly warmed convection oven (below 200°F  for 10-15 minutes. Make sure to switch off the oven before keeping the dough inside].

4.            Make small balls of the risen dough. If the dough is sticky, dry flour can be used while making the balls. [At this moment you can place garnishing(~1/4 tsp.) before rolling the dough]

5.            Roll one/two balls at a time with a rolling pin and roll it like a slightly thicker consistency than a tortilla and place it onto a non-stick cookie sheet.

6.            Set the rack of the convention oven to the top and at maximum temperature (on broil), so that it is close to the heat source.

7.           Place the cookie sheet with the rolled dough into the oven and bake it for 1 minute from one side (check that the baked dough has turned slightly golden in color). Flip it to the other side and bake it for 30 seconds.

8.            Take the bread out and spread butter on it.


Thank you Iram, for sharing this lovely recipe!!

WHITE CHICKEN KORMA

INGREDIENTS

1. 400g chicken pieces
2. 2tbsp ginger, garlic paste
3. 4tbsp boiled onion paste
4. 4 red chillies whole
5. 1tbsp green chilli paste
6. 1tsp white pepper powder
7. 1tsp roasted cumin powder
8. 1tsp coriander powder
9. 1tsp garam masala
10. 1/2 cup thick yogurt
11. 1/4 cup oil
12. 2green chillies
13. 1tbsp chopped ginger
14. 1tbsp chopped coriander

METHOD

• heat oil in a pan, fry ginger, garlic and green chilli  paste for 2-3 minutes
• add onion paste,salt,coriander and cumin powder fry few minutes,
• add chicken pieces stir and cover cook it until moisture of meat evaporates
• add yogurt white pepper powder ,garam masala and red chillies stir well
• cook on slow fire until chicken is tender and oil starts oozing out,
• check the seasoning
• add 1/2 tsp (green cardamom,mace and nutmeg powder) chopped ginger and one lemon juice put the pot on dam for 15 minutes.
• dish out and garnish with chopped coriander leaves chillies

serve with roti or naan.

KHANDVI(CHICKPEA SQUARES IN GREVY)

INGREDIENTS

for squares

1. 1cup chickpea flour(basan)
2. 1tsp ginger,garlic paste
3. 1tsp red chilli powder
4. 1/2tsp turmeric
5. 1/4tsp ajwain
6. 1tsp salt

for gravy

1. 1large onion paste
2. 2tomatoes paste
3. 1tbsp ginger, garlic paste
4. 1tsp roasted cumin seed powder
5. 1tsp coriander powder
6. 2tsp red chilli powder
7. 1/2 tsp turmeric powder
8. 1tsp kasoori methi
9. 1/2tsp garam masala
10. salt to taste
11. 1/2 cup oil

METHOD

• mix all the ingredients of squares with3cups water and make a uniform batter.
• put the batter in karahi(wok) and cook on medium heat,keep stirring continuously in one direction until ball stage comes.
• put it in a greased plate ,spread it uniformly ,cool it and cut it in squares.
• shallow fry these squares,
• for gravy heat 1/2 cup oil ,add cumin seeds, fry one minute
• add onion paste,ginger garlic paste fry it for five minutes,
• add red chilli powder,turmeric,coriander,cumin powder and salt fry few minutes.then add tomato paste and kasoori methi cook till oil separates add water for the grevy and boil 2-3 minutes.
• add fried squares in gravy.
• garnish with chopped coriander leaves .
• serve with paratha or nan.