Mutton Biryani

Fry onion in oil till it is golden brown and remove it from oil and mash. Keep the remaining oil aside. Wash rice and keep it in water for 2 hrs. Cleanse meat and mix papaya and keep this for 2 hrs. Read More

Shahi Khorma

Grind khash khas, and almonds seperately and mix curd malai and shazira-elaichi powder with it. Fry onion till it is golden brown remove it from oil and keep it aside. Read More

Paneer Masala

Head oil in a vessel and add green chillies, garlic and ginger fry this and add salt, red chilli and turmeric mix this well and add khash-khas, almond and curd cook this and add paneer and water cover with lid and cook untill paneer cooks.Read More.

Sunday, 13 March 2016

Mushrooms



Ingredients:

  1. Mushrooms: 400 gm
  2. Oil- 50gm
  3. Zeera- 1 tsp
  4. Garlic ginger paste- ½ tsp
  5. Turmeric powder- ¼ tsp
  6. Salt- ½ tsp
  7. Black peper powder- ¼ tsp
  8. Dried red chili- 3 (cut into pieces)
  9. Coriander- 1 cup

Method:

  • Wash mushrooms and cut into slices.
  • Keep a pan on stove and pour oil.
  • Add zeera and fry until it turns golden. Put off the flame let oil cool down.
  • Now put on the flame and add garlic ginger paste until it turns golden.
  • Then add turmeric powder, mushrooms, salt and mix.
  • Now add dried red chili.
  • Set medium flame and cook until water dries.
  • Then add black pepper powder and coriander.
  • Fry this well.
  • Put off the flame.
  • Fried Mushrooms are ready.
  • You may serve it as a snack or with chapatti.

Mandi




Ingredients:

  1. Mutton or chicken with bone- 750 gm
  2. Basmati Rice- 500 gm
  3. Oil- 100 gm
  4. Shazeera- 1 tsp
  5. Green Elaich- 10
  6. Garlic ginger paste- 2 tsp
  7. Turmeric powder- ¼ tsp
  8. Salt- 2 tsp (1 tsp for rice and 1 tsp for mutton)
  9. Red chili powder- ½ tsp
  10. Coriander leaves- 1 cup
  11. Cashew nuts- 100 gm (optional)

Method:

  • Wash rice and soak in water by adding salt for half hour.
  • Keep a vessel on stove, pour oil and fry cashew nuts until it turns light golden. Take cashew nuts from oil and keep aside.
  • Now to the same oil add Shazira, green elaichi, and fry till shazira turns golden. Put off the flame.
  • When oil cools a little put on the flame and add mutton/chicken, garlic ginger paste, turmeric powder, salt, red chili powder. Fry this until water of mutton dries completely.
  • Now add water (1 litre) and cook till meat turns tender.
  • When meat becomes tender water will be left.
  • Now add coriander and set low flame and cook for 10- 15 mins then put off the flame. Take out only mutton pieces from it and keep it in a plate.
  • Then pass the remaining soup through the mesh. Through away what you get in mesh and keep the soup aside.
  • Keep rice on stove and cook for 2 mins after it has come to boil.
  • Drain water from rice.
  • Now spread the soup which was kept aside all over rice. Also place the mutton pieces over rice. And cover the vessel with lid and keep it on stove. Keep this on high flame for 2 mins. Then set on low flame for 15 mins. Put off the flame.
  • Mandi is now ready.
  • Take it in a serving plate and garnish with the fried cashew nuts.

Thursday, 3 March 2016

Fried fish-2





Ingredients

  1. Fish- 1 kg
  2. Turmeric powder- ½ tsp
  3. Salt- 1 tsp
  4. Black pepper powder- ¾ tsp
  5. Garlic ginger paste- 2 tsp
  6. Dhanya powder- ½ tsp
  7. Zeera powder- ½ tsp
  8. Oil for deep fry

Method:

  • In a vessel take fish and add turmeric powder, salt, black pepper powder, garlic ginger paste, dhanya powder, zeera powder and mix. Marinate for at least 2 hours.
  • Keep pan on stove, pour oil and fry fish on medium flame for 12 – 15 mins.
  • Turn fish pieces in every 5 mins.



Fish Curry -2




Ingredients

  1. Fish- ½ kg
  2. Onion- 250 gm
  3. Tomato- 1
  4. Coriander- 1 cup
  5. Oil- 50 gm
  6. Turmeric- ¼ tsp
  7. Salt- ½ tsp (to taste)
  8. Garlic ginger paste- 1 tsp
  9. Red cilli powder- ½ tsp (to taste)
  10. Water- 200 ml

Method:

  • Keep a vessel on stove pour oil and fry onion till it turns soft.
  • Now add turmeric powder, garlic ginger paste, red chilli powder,  salt and fry.
  • Then add tomato, coriander and mix.
  • Now add water.
  • Then add fish and mix slightly.
  • Cover the vessel. When water starts boiling set on low flame.
  • Cook until fish turns tender. Put off the stove.
  • Serve with rice or chapati.






Sunday, 21 February 2016

Grape Juice




Ingredients:

  1. Grapes
  2. Sugar to taste

Method

  • Grind grapes and filter it using a cloth.
  • Add sugar to taste. If grapes are sweet sugar is not required.
  • Serve cool.