PAV BHAJI  

Ingredients:

* 8 pavs (squarish soft buns about 4″ x 5″ size)
* Butter to shallow fry

 
* For Bhaji:
o 1 capsicum chopped fine  
o 2 onions chopped fine
o 2 tomatoes chopped fine
o 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds,etc.)     1/2 cup shelled peas
o 2 tbsp. butter
o 2 tsp. pavbhaji masala
o 1 1/2 tsp. chilli powder
o 1/4 tsp. turmeric powder
o 1/2 tsp. sugar
o Salt to taste
o 1 cup water (in which vegetables were boiled)
o 1/2 tsp. each ginger grated, garlic crushed
o Juice of 1/2 lemon

 * To Garnish:
o 1 tbsp. coriander chopped
o 1 onion chopped
o small pieces of lemon

Recipe method:

* Pressure cook mixed vegetables and peas till well done.
* Mash them coarsely after draining.
* Heat butter in a pan.
* Add ginger-garlice, capsicum, onion, tomatoes.
* Fry for 2-3 minutes till very soft.
* Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
* Bring to boil.
* Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
* Add lemon juice, stir.
* Garnish with chopped coriander and a block of butter.
* Slit pavs horizontally leaving one edge attached.
* Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
* Serve hot with bhaji, a piece of lemon and chopped onion.

Mutton Biryani

HYDERABADI MUTTON BIRYANI

INGREDIENTS :

1 kg Basmati Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumin seed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1 bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:
Wash mutton and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion and mix them all, then add this mixture to the meat.
Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice. Now put a plate on the vessel and seal the edges with dough. 
Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Hyderabadi mutton biryani is ready to serve.

BUTTER CHICKEN

Ingredients :
 
1 whole chicken
2 tomatoes puree in a blender
2 onions, chopped
1 tbsp ginger-garlic paste
15 cashew nuts paste
1 ½ tbsp butter
3 tbsp cream
1 tsp chilli powder
Oil for frying
salt to taste

For the marinade :

1 tbsp tandoori masala
½ tbsp garam masala (cloves, cinnamon and cardamom powdered)
2 tbsp lime juice
½ tsp jeera
5 tbsp yoghurt

Method :
 
Marinate the chicken in the marinade for 1 whole hour.
Heat oil in a non-stick pan and fry the chicken for 10 minutes.
Remove the chicken and keep aside.
In the remaining oil fry add the chopped onions till golden ,
then add the ginger-garlic paste and fry sprinkling little water now
and then, till the oil separates.
Add the cashew paste, chilli powder, tomato paste and cook for 10 mins.
Add the butter and the cream and the chicken.
Mix well and cook till done.
Garnish with coriander.
Butter Chicken is ready to  serve.Can serve both with naan or rice. 

CHICKEN KOFTAS

Indian meal of spicy chicken koftas or meatballs, with a mild creamy sauce made from coconut, yoghort, cream and spices.

SPICY CHICKEN KOFTAS WITH RICE
 

Ingredients :

2 lbs. ground chicken
2 large garlic cloves, finely minced
½ inch piece of fresh ginger, peeled and finely minced
1 medium onion, finely diced
2 tsp. ground cumin
1 tsp. ground coriander
2 tsp. garam masala
1 tsp. red chili powder 
1 tsp crushed red chili flakes
juice of ½ lime
salt & pepper to taste
1 large egg, beaten 
2 tbsp oil (canola or vegetable)
freshly chopped cilantro leaves 



How to make Chotte Kofta (Spicy Mini Meatballs, Indian style!)

 
In a large mixing bowl, thoroughly combine all the ingredients and refrigerate for at least 1 hour (longer is better). Then form 20 uniformly shaped balls, which are then slightly flattened (making a small round even shaped disc). Set aside until needed.

In a large frying pan on high heat, add 1-2 tbsp. of oil. When the oil is hot, carefully add the patties, making sure not to overcrowd the pan (this may be done in batches). After 2-3 minutes, flip them and reduce the heat to medium. They should have a lovely golden brown color. After an additional 2 minutes cover the pan for 2-3 minutes so they will cook all the way through. Drain if needed and serve hot with a spicy tomato sauce or your favorite chutney.

If you wish to make kofta curry, simply make your favorite curry and add them at the end. Simmer for 10 minutes on low and serve.

Platters of Indian Kebab

 

 

 

 

 

INDIAN KEBAB
 
Ingredients :

 Serves 4 
450 g (1 lb) finely minced beef
1 egg lightly beaten
5 g (1 tsp) coriander seeds, ground
2.5 g (1/2 tsp) chilli powder
2.5 g (1/2 tsp) cumin
2.5 g (1/2 tsp) garam masala
2 cloves garlic, crushed
salt to taste
1 onion, grated or liquidized
breadcrumbs (optional)
30 ml (2 tbsp) oil
1 lemon, sliced, pips removed
1 onion, sliced into rings
1 tomato, skinned and sliced


Method :
 
1. Mix the lightly beaten egg and beef in a bowl.

2. Add the spices, salt and grated onion to the beef and use breadcrumbs to stiffen and bind the mixture if necessary.

3. Oil your fingers and the skewers.

4. Wrap the meat around the skewers in cigar shapes.

5. Brush the meat with oil and cook under a moderate grill until evenly browned.

6. Serve garnished with lemon, onion and tomato slices

chicken 65

CHICKEN 65
 
Ingredients :
 
2 lbs. Chicken (boneless, skinless thighs)
2 tsps. Corn Flour
2 tsps. All Purpose Flour
1 no. Egg
1½ tsps. Ginger (paste)
1½ tsps. Garlic (paste)
2 tsps. Red Chilies (powder)
12 nos. Green Chilies
2 cups Yoghurt
1 tsp. All spice powder (cloves, cinnamon, cardamom)
4 drops Food Color (Red)
Onion for garnishing
3 tsps. Lime juice
Salt to taste
Vegetable Oil for frying

Directions :

Mix corn flour, all purpose flour, egg, ginger garlic paste, chilli powder and salt to thick batter. Add water if required. 
Add chicken pieces to the batter and marinate for an hour. 
Deep fry the marinated chicken pieces till they turn golden.
Heat 4 tsp oil in a sauce pan and add slit chillies, yogurt, garam masala, red color, little salt and the fried chicken pieces.
Fry for 4-5 minutes and remove from heat.
Add lime juice, mix well and garnish with onions.
Hot and spicy chicken  is ready to serve.

FISH FRY

 

.

Ingredients:

 
1 kg white fish fillets
1/2 cup bread crumbs
Oil for frying

To be ground into paste
2 sprigs of spring onion
1" ginger
3 garlic flakes
4 green chillies
1/2 tsp turmeric powder
1 tbsp lemon juice
1/2 tsp garam masala
1 tsp cumin seeds
1 cup coriander leaves
1/2 cup gram flour (besan)
Salt as per taste

Method:

 
Clean and Wash fish fillets.
Cut into big pieces of the fillets.
Heat the oil for frying. Put the fish pieces in the batter.
Keep for 5 to 10 minutes. Remove the pieces and roll in bread crumbs.
Deep fry till it turns golden brown. Serve hot.