Showing posts with label ka. Show all posts
Showing posts with label ka. Show all posts
Tuesday, March 25, 2014
Hyderabadi Mirchi ka Salan
Ingredients:
- 8 to 10 jalapeno pepper medium size
- 1/2 cup peanuts
- 2 tablespoon sesame seeds
- 2 tablespoon grated coconut
- 1 large onion
- 1/4 cup oil
- 1 teaspoon mustard seeds
- 1 teaspoon ginger garlic paste
- 1 tablespoon cumin- coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1 tablespoon tamarind pulp
- 1 teaspoon brown sugar
- Salt to taste
- 3 cup water
Method:
- Wash, wipe and slit green chilies lengthwise without cutting the chilies into two. (take out the seeds).
- In heavy bottomed skillet dry roast sesame seeds till they get light golden and set aside. In the same pan add the peanuts roast, set aside.
- Add in the grated coconut stir and switch off the flame. Set aside.
- In a non stick pan add 2 tbsp oil and add chopped onion cook until they get light brown.
- Allow to cool onion than add tamarind, turmeric, peanuts, coconut, sesame seeds, ginger garlic paste, salt and 1 cup water and blend to a smooth paste.
- In a wide skillet, heat about a tablespoon of oil. Bring the oil to smoking point. Add and sear jalapenos to sand color. Take care not to black or burn.
- In the same pan add the remaining oil and add mustard seeds and let it splutter. Add in the prepared Salan (paste) and water and stir.
- Add red chili powder, cumin-coriander powder and garam masala and mix well..
- Add in the fried jalapeno mix well. Cover the pan and let it cook for 10 minutes on medium heat while stirring in between.
- Serve hot with rice, parathas or biryani.
Monday, March 3, 2014
Dum ka kheema
INGREDIENTS:
1.Minced meat 500grms
2.Ginger garlic paste 3tspns
3.Red chilli powder 2tspns
4.Turmeric powder 1/4tspn
5.Onion 1medium(sliced and fried to golden brown in colour)
6.All spice powder 1tspn(garam masala)
7.Whole spices (3 cardamons,2 small sticks of cinnamon and 2 loung)
8.Yoghurt 300grms
9.Dry coconut powder 2Tbspns(roasted without oil to brown in colour and then grinded)
10.Almonds 8 (roasted and grinded)
11.Green chillies 2(chopped finely)
12.Coriander leaves 1/2 bunch(chopped finely)
13.Mint leaves 1/4 bunch(chopped finely)
14.Oil 4Tbspns
15.Ghee 1Tbspn
16.Salt to taste
17.Charcoal(a small piece)
18.Lemon 1
METHOD:
Step 1:Marination
1.Marinade minced meat with salt,red chilli powder,turmeric powder,ginger garlic paste,brown onion,all spice powder and whole spices.
2.Add in yoghurt,roasted and grinded coconut,almonds.
3.Finally add in green chilles,coriander leaves and mint leaves.
Step2:
Transfer the marinated meat to a vessel which has a air tight lid,so that no steam can escape.
Take a small cup,fill it with desi ghee and place it in the middle of the marinated meat.
Now heat a charcoal to red hot in colour and slowly using a spoon put it inside the cup containing desi ghee.
Immediately close the lid and leave this vessel aside for 40minutes.
Step3:
Throw away the charcoal piece and add the remaining ghee to the marinated meat.
Also add in oil(use the oil that was left after frying onion).
Step4 :
Transfer the mixture into a baking tray(preferably use a large one)so that the meat layer is thin.
Preheat the oven at 180degrees for 10minutes.
Put your baking tray in the oven and cook till about 45minutes.
The meat should turn brown in colour.
Take care not to open the grilling knob.
For a nice roasted brown colour you can grill for 2-3 minutes at the end (be very careful not to burn the meat).
Lastly garnish with sliced onion,lemon and coriander leaves.
Monday, February 3, 2014
Anday ka halva
Anday ka halva
Ingredients
- Khoya ½ kg
- Eggs 9
- Pistachio 125 gm coarsely crushed
- Almonds 125 gm coarsely crushed with skin
- Saffron ½ tsp soaked in ½ cup milk
- Green cardamom ground 2 tsp
- Nutmeg grinded 1 tsp
- Mace grinded 1 tsp leveled
- Ghee 2 cups heaped
- Caster sugar 2 cups
Method
- In a pan cook the khoya on a low flame stirring till becomes smooth.Add caster sugar and continue stirring for 10 minutes add in ghee cook for 5 minutes.Gradually add in beaten eggs, stirring continuously on very low flame add in dissolved saffron and milk mixture, keep cooking and stirring continuously till ghee comes on top, lastly add almonds and pistachio coarsely chopped, ground nutmeg and mace, and green cardamom powder.
Subscribe to:
Posts (Atom)