Method
Roughly chop onions. Heat olive oil in a pressure cooker. Add bay leaf and cumin seeds and sauté for one minute.
Add onions and sauté till lightly coloured. Cut carrot and potatoes into small cubes and add.
Add ginger-garlic paste, turmeric powder, coriander powder, red chilli powder and salt and mix well.
Add macaroni, cauliflower, green peas, two cups water and tomato puree and mix well.
Add garam masala powder and mix. Close the cooker and cook under pressure till two whistles are given out.
When the pressure reduces completely open the lid. Transfer the mixture into a serving bowl and serve hot.
Tuesday, February 5, 2013
Sabziwala Pasta
Method
Roughly chop onions. Heat olive oil in a pressure cooker. Add bay leaf and cumin seeds and sauté for one minute.
Add onions and sauté till lightly coloured. Cut carrot and potatoes into small cubes and add.
Add ginger-garlic paste, turmeric powder, coriander powder, red chilli powder and salt and mix well.
Add macaroni, cauliflower, green peas, two cups water and tomato puree and mix well.
Add garam masala powder and mix. Close the cooker and cook under pressure till two whistles are given out.
When the pressure reduces completely open the lid. Transfer the mixture into a serving bowl and serve hot.
Monday, March 19, 2012
Safed Murgh
CHEF´S NAME : Niru Gupta
Difficulty Level : Easy
Servings : 8
cook Time : 40 mins
INGREDIENTS
1 kg chicken (broiler) - cut into 8 pieces
1/4 cup ghee
1 tsp zeera (cumin seeds)
1/2 tsp sabut kali mirch (peppercorns)
2 tsp ginger-garlic paste
1 1/2 tsp salt
1 tbsp khus khus (poppy seeds)
1/4 cup cashewnuts - soaked and ground to a paste
1 tsp vinegar
1 tsp sugar
4 tbsp coriander leaves - finely chopped
2 tbsp cornflour dissolved in 1/2 cup water
1/2 cup milk
METHOD:
Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.
Heat the ghee in a heavy based pan and add the zeera and peppercorns.
When they splutter, add the ginger and garlic, and sauté till a little darker in color.
Add the salt and ground paste and stir well to mix.
Add to this the chicken, the stock and milk mixture and bring to a boil.
Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.
Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.
Difficulty Level : Easy
Servings : 8
cook Time : 40 mins
INGREDIENTS
1 kg chicken (broiler) - cut into 8 pieces
1/4 cup ghee
1 tsp zeera (cumin seeds)
1/2 tsp sabut kali mirch (peppercorns)
2 tsp ginger-garlic paste
1 1/2 tsp salt
1 tbsp khus khus (poppy seeds)
1/4 cup cashewnuts - soaked and ground to a paste
1 tsp vinegar
1 tsp sugar
4 tbsp coriander leaves - finely chopped
2 tbsp cornflour dissolved in 1/2 cup water
1/2 cup milk
METHOD:
Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).
When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.
Heat the ghee in a heavy based pan and add the zeera and peppercorns.
When they splutter, add the ginger and garlic, and sauté till a little darker in color.
Add the salt and ground paste and stir well to mix.
Add to this the chicken, the stock and milk mixture and bring to a boil.
Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.
Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.
Zeera Aloo Palak With Lasan Chutney
CHEF´S NAME : Poppy Agha, Team Pakistan
Difficulty Level : Medium
cook Time : 1 hour
Rating : 4
Ingredients
2 potatoes
2 tbsp garlic paste
2 tbsp ginger paste
6 tsp red chilli flakes
5 tsp salt
3 lemons
3 spinach bunches
5 tbsp cooking oil
8 cloves garlic, peeled and chopped
6 tsp white cumin
4 tbsp double cream
500 gm makai ka atta
500 gm refined flour
500 gm wheat flour
500 gm butter
12 cloves garlic
150 ml apple vinegar
4 tbsp jaggery
4 tbsp sugar
2 tsp onion seeds (kalonji)
6 bay leaves
6 cloves
METHOD:
Peel potatoes, and saute with ginger and garlic paste. Add in red chillies, salt and lemon. Cook till soft.
In a separate pan, cook spinach in oil, chopped garlic, cumin and red chilli flakes. Cook till done, mix into potatoes, and work in cream at the end.
Make dough from the makai atta, refined flour and wheat flour. Mix with butter and roll out onto a baking tray. Cook in the oven till firm and done.
In a pan, blanch peeled cloves of garlic. Add in apple vinegar, jaggery, sugar, onion seeds, bay leaves, chilli and clove. Cook till garlic softens and the sheera caramalises.
Layer and serve.
Difficulty Level : Medium
cook Time : 1 hour
Rating : 4
Ingredients
2 potatoes
2 tbsp garlic paste
2 tbsp ginger paste
6 tsp red chilli flakes
5 tsp salt
3 lemons
3 spinach bunches
5 tbsp cooking oil
8 cloves garlic, peeled and chopped
6 tsp white cumin
4 tbsp double cream
500 gm makai ka atta
500 gm refined flour
500 gm wheat flour
500 gm butter
12 cloves garlic
150 ml apple vinegar
4 tbsp jaggery
4 tbsp sugar
2 tsp onion seeds (kalonji)
6 bay leaves
6 cloves
METHOD:
Peel potatoes, and saute with ginger and garlic paste. Add in red chillies, salt and lemon. Cook till soft.
In a separate pan, cook spinach in oil, chopped garlic, cumin and red chilli flakes. Cook till done, mix into potatoes, and work in cream at the end.
Make dough from the makai atta, refined flour and wheat flour. Mix with butter and roll out onto a baking tray. Cook in the oven till firm and done.
In a pan, blanch peeled cloves of garlic. Add in apple vinegar, jaggery, sugar, onion seeds, bay leaves, chilli and clove. Cook till garlic softens and the sheera caramalises.
Layer and serve.
Paneer Kadhai Masala And Ajwain Rotis
CHEF´S NAME : Poppy Agha, Team Pakistan
Difficulty Level : Medium
Servings :
cook Time : 1 hour
Rating : 4
INGREDIENTS
1 cup refined flour (maida)
2 cups wheat flour (atta)
2 tsp carom seeds (ajwain)
800g paneer
3 cups oil
2 tsp cumin seeds (jeera)
1 tsp red chilli powder
Salt to taste
1 tsp garlic paste
6 tomatoes, chopped
1 cup vegetable stock
1 tsp red chilli flakes
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp coriander powder
1 bunch fresh coriander
6 green chillies, chopped
3 pcs ginger, chopped
5 tbsp ghee
2 lemons
METHOD:
Make a dough for roti, using maida, atta and carom seeds. Set aside.
Cut the paneer into bite size pieces.
In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste.
Add in tomatoes and vegetable stock. Cook till tender.
Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds, coriander powder and salt and leave to rest.
In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once the sauce is quite thick, add in the paneer and cook briefly on a high flame.
Make small rotis of the dough and fry. Add a dollop of ghee at the end.
Garnish with lemon and serve.
Difficulty Level : Medium
Servings :
cook Time : 1 hour
Rating : 4
INGREDIENTS
1 cup refined flour (maida)
2 cups wheat flour (atta)
2 tsp carom seeds (ajwain)
800g paneer
3 cups oil
2 tsp cumin seeds (jeera)
1 tsp red chilli powder
Salt to taste
1 tsp garlic paste
6 tomatoes, chopped
1 cup vegetable stock
1 tsp red chilli flakes
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp coriander powder
1 bunch fresh coriander
6 green chillies, chopped
3 pcs ginger, chopped
5 tbsp ghee
2 lemons
METHOD:
Make a dough for roti, using maida, atta and carom seeds. Set aside.
Cut the paneer into bite size pieces.
In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste.
Add in tomatoes and vegetable stock. Cook till tender.
Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds, coriander powder and salt and leave to rest.
In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once the sauce is quite thick, add in the paneer and cook briefly on a high flame.
Make small rotis of the dough and fry. Add a dollop of ghee at the end.
Garnish with lemon and serve.
Thursday, February 23, 2012
Tangri Kababs
CHEF´S NAME : Niru Gupta
Difficulty Level : Easy
Servings : 4
cook Time : 5 hours 15 mins
INGREDIENTS
500 gm chicken drumsticks
1 cup hung yoghurt
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 tsp kashmiri chilli powder
1 tsp garam masala
1 tsp coriander powder
1 tsp green chillies- chopped
1 tbsp coriander leaves- chopped
Garnish lemon wedges and onion rings to serve on the side
METHOD:
Prick the drumsticks with a fork or make slashes with a knife.
Mix together with all the ingredients, except onion rings and lemon wedges.
Leave marinated for 4-5 hours, or even overnight.
Place an upturned saucer in a dish and arrange the drumsticks over it in a circle, with the thicker sides outwards.
Cover and cook at HI for 5 minutes, turning once.
Cover and cook on HI for another 3 minutes.
Uncover and cook at HI for 2 minutes.
Let it stand for 5 minutes before serving with onion rings and lemon wedges on the side.
Note 1.) If you have browning mode, cook it uncovered, firston HI for 6 minutes, then on grill for another 6 minutes. 2.) Cooked without oil but you can brush it with some before the last 2 minutes.
Difficulty Level : Easy
Servings : 4
cook Time : 5 hours 15 mins
INGREDIENTS
500 gm chicken drumsticks
1 cup hung yoghurt
1 tsp ginger paste
1 tsp garlic paste
salt to taste
1 tsp kashmiri chilli powder
1 tsp garam masala
1 tsp coriander powder
1 tsp green chillies- chopped
1 tbsp coriander leaves- chopped
Garnish lemon wedges and onion rings to serve on the side
METHOD:
Prick the drumsticks with a fork or make slashes with a knife.
Mix together with all the ingredients, except onion rings and lemon wedges.
Leave marinated for 4-5 hours, or even overnight.
Place an upturned saucer in a dish and arrange the drumsticks over it in a circle, with the thicker sides outwards.
Cover and cook at HI for 5 minutes, turning once.
Cover and cook on HI for another 3 minutes.
Uncover and cook at HI for 2 minutes.
Let it stand for 5 minutes before serving with onion rings and lemon wedges on the side.
Note 1.) If you have browning mode, cook it uncovered, firston HI for 6 minutes, then on grill for another 6 minutes. 2.) Cooked without oil but you can brush it with some before the last 2 minutes.
Khasta Kachauri
Dough made of flour and ghee stuffed with a lentil mixture and deep fried till crisp
CHEF´S NAME : Niru Gupta
Difficulty Level : Difficult
Servings :
cook Time : 1 hour
INGREDIENTS
2 cups refined flour
1/4 cup ghee
salt to taste
cold water to mix
oil for deep-frying
Filling
3/4 cup husked black gram-soaked in water for 3-4 hours
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafetida
3/4 tsp garam masala
3/4 tsp chilli powder
2 tbsp powdered fennel seeds
2 tsp coriander powder
salt to taste
1 1/2 tsp mango powder
METHOD:
Grind the lentils coarsely.
Heat 2 tablespoons of oil and add the cumin seeds and asafetida.
When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
Sautée over low heat till the mixture is well fried. It will stop sticking to the pan when done.
Take mixture off heat and leave to cool.
For the dough, mix in the flour and salt.
Add the ghee to the flour.
Make it into a crumbly mixture with the tips of your fingers.
Add enough water, to make it into a stiffish dough (it should not yield easily when a finger is pressed into it). Cover and leave to rest for at least 15-20 minutes.
Make marble-sized balls of the lentil mixture (called pithee) wetting your hands as and when necessary to prevent the mixture from sticking to them. Cover with a cloth till ready to fill.
Make about 20 smooth balls from the dough. Roll them out till . cm/ . in thick (about 5 cms/2 in diameter).
Take one piece of round dough and pinch about 1 cm/ . in of the edge all around, leaving the center thicker.
Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal.
Place this piece in your palm and with the heal of the other palm, press gently in the center. Flatten a bit with palm first then roll it lightly in a round.
The kachauris are now ready to be fried. Heat the oil in a kadahi.
When a piece of dough dropped in oil comes up at once, put in as many kachauris that can fit in; turn over immediately and lower heat to medium.
Fry them till they all turn an even golden in color; reducing the heat from medium to low.
Takes about 10 minutes for one side and 7-8 minutes on the other. Remove from oil, drain and place on absorbent paper. Serve hot.
CHEF´S NAME : Niru Gupta
Difficulty Level : Difficult
Servings :
cook Time : 1 hour
INGREDIENTS
2 cups refined flour
1/4 cup ghee
salt to taste
cold water to mix
oil for deep-frying
Filling
3/4 cup husked black gram-soaked in water for 3-4 hours
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafetida
3/4 tsp garam masala
3/4 tsp chilli powder
2 tbsp powdered fennel seeds
2 tsp coriander powder
salt to taste
1 1/2 tsp mango powder
METHOD:
Grind the lentils coarsely.
Heat 2 tablespoons of oil and add the cumin seeds and asafetida.
When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.
Sautée over low heat till the mixture is well fried. It will stop sticking to the pan when done.
Take mixture off heat and leave to cool.
For the dough, mix in the flour and salt.
Add the ghee to the flour.
Make it into a crumbly mixture with the tips of your fingers.
Add enough water, to make it into a stiffish dough (it should not yield easily when a finger is pressed into it). Cover and leave to rest for at least 15-20 minutes.
Make marble-sized balls of the lentil mixture (called pithee) wetting your hands as and when necessary to prevent the mixture from sticking to them. Cover with a cloth till ready to fill.
Make about 20 smooth balls from the dough. Roll them out till . cm/ . in thick (about 5 cms/2 in diameter).
Take one piece of round dough and pinch about 1 cm/ . in of the edge all around, leaving the center thicker.
Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal.
Place this piece in your palm and with the heal of the other palm, press gently in the center. Flatten a bit with palm first then roll it lightly in a round.
The kachauris are now ready to be fried. Heat the oil in a kadahi.
When a piece of dough dropped in oil comes up at once, put in as many kachauris that can fit in; turn over immediately and lower heat to medium.
Fry them till they all turn an even golden in color; reducing the heat from medium to low.
Takes about 10 minutes for one side and 7-8 minutes on the other. Remove from oil, drain and place on absorbent paper. Serve hot.
Subscribe to:
Posts (Atom)