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INGREDIENTS: Basmati rice (soaked in water for at least 1/2 an hour) = 3cups.Chickpeas or garbanzo beans (Safaid Chanay) = 01 Can.Oil = 01 cup. Onion (sliced) = 01 medium size. Cumin seeds (zeera) = 03 teaspoon. Ginger-garlic paste (Lehsan Adrak) = 01 teaspoon. Salt = To taste or 03 teaspoons. Red chili powder = 02 teaspoons. Black cardamom pods (bari elaichi) = 03 Clove (laung) = 01 teaspoon. Cinnamon sticks (Dalchini) = 02 Yogurt = 1-1/2 cups Anise seed (saunf) = 03 teaspoon. Garam masala powder = 01 teaspoon. Water = 3-1/2 cups. COOKING INSTRUCTIONS: Heat oil in a pan & fry onions till they turn golden brown. Add cardamom pods (bari elaichi), cloves (laung), cinammon sticks (dalchini), cumin seeds (zeera) in the onions & stir for about 10 seconds. Add ginger/garlic paste (lehsan adrak), 2 teaspoons salt and red chili powder & stir fry on medium heat for 5 minutes. Add yogurt & chickpeas/garbanzos & cook on medium high till the yogurt water dries up. Add garam masala powder & anise seed (saunf) powder & cover & cook for 2 minutes on medium low heat. Add the remaining 1 teaspoon salt, rice & the water & cook it uncovered on high heat for 7 minutes or till the water dries up. Cover the pan & close the lid tightly making sure no steam passes out & cook on low heat for 15 minutes or till the rice is done. Serve Chaney Ka Pulao with chutney or raita.
INGREDIENTS: Meat or Poultry = 01Kg. Vegetable oil = 1/4 cup. Tomato paste = 1-1/2 teaspoon. Salt = to taste or 1-1/2 teaspoon. Red chilly powder (lal mirchi ) = 1-1/2 teaspoon. Coriander powder (dhaniya powder) = 1-1/2 teaspoon. Turmeric (haldi ) = 1-1/2 teaspoon. Ginger and Garlic paste = 1-1/2 teaspoon. Onions finely sliced = 2 no.large Plain yogurt = 1 cup Corrainder (fresh haraa dhaniya). COOKING INSTRUCTIONS: Add cooking oil to a large pot add onions and fry till golden brown then remove and place on paper towels and crush. Add the meat/poultry to the same oil and fry for a few seconds then add ginger/garlic and fry about 1-2 minutes the meat/poultry will change color slightly. Add the tomato paste and keep frying. Add all the spices and reduce heat add yogurt few tablespoons at a time this will make the sauce thicker. Add the crushed onions and about 1-2 cups of water let it cook thoroughly for about 35-40 minutes. Garnish with fresh coriander leaves (hara dhaniya). Serve the Mutton Korma with roti/naan or boil rice.
INGREDIENTS:
(Serving two persons)
Eggplants of (Brinjals/Baingan) = 03 nos (cut into medium pieces).
Potato = 01 large size (peeled & cut into small pieces). Onion = 01 no medium (finely chopped). Tomato = 01 no (finely chopped). Cloves of Garlic (Lehsan) = 03 nos (peeled & chopped). Ginger Root (Adrak) = 1-inch piece size (peeled & chopped). Green Chilli (Hari Mirch) = 01 no or to taste. Red Chilli Powder (Pisi Lal Mirch) = 01 tablespoon or to taste. Turmeric Powder (Pisi Haldi) = 1/4 tablespoon. Cumin Powder (Pisa Zeera) = 01 tablespoon. Cumin Seeds (Saabut Sufaid Zeera) = 1/2 tablespoon. Salt = to taste. Cooking Oil = 01 tablespoon.
COOKING INSTRUCTIONS:
In a pot heat oil and add the cumin seeds. When cumin seeds become lightly brown add the chopped garlic, ginger root and whole green chili and stir for a minute. Add in the chopped onions and fry onions until they are golden brown. Remove the green chilli and set aside. Add the chopped tomatoes and fry until the oil starts to separate and the tomatoes are soft. Add in the turmeric powder and fry for a minute, & then add in the red chilli powder, coriander powder and cumin powder and mix for a minute.
Add in the potato pieces and fry for 5 minutes, & then add the brinjal (eggplant) pieces and fry for another 5 minutes. Add in 2 cups of water. When water comes to a boil, stir, lower heat to low, cover and let cook. When the eggplant and potatoes are well done, garnish with coriander leaves, mix and turn off stove. Serve hot Aaloo Baingan with roti or plain rice and with green vegetable salad.
INGREDIENTS: (serving for 04 persons)
Brinjals (baingan) (tender, round and large) = 1/2 Kg Onion (peeled & chopped) = 01 medium size Green chillies (hari mirch) (finely chopped) = 01 tablespoon Tomato (chopped) = 01 no Salt = to taste Cooking oil = 02 tablespoon
COOKING INSTRUCTIONS:
Grill the brinjals on a fire until they become black in color. Remove the skin and mash them thoroughly. Heat the oil in a karai or heavy based pot and fry the onion for 1 minute. Add the green chilli and fry for another minute. Add the tomato and fry for another 2 minutes. Add the mashed brinjals and salt and mix well. Serve hot Baingan Ka Bhurta with Plain Rice, Roti, or Naans
INSTRUCTIONS:
Okra (cut bhindi into 1/2 inch slices) = 1/2 Kg.White split lentils = 01 tablespoon. Mustard seeds (rai) = 1/2 tablespoon. Carom (ajwain) = 1/2 tablespoon. Red chilli powder (pisi lal mirch) = 1/2 tablespoon or to taste. Turmeric powder (pisi haldi) = 1/2 tablespoon. Salt = to taste. Asafoetida (heeng) = 1/2 tablespoon. Cooking oil = 02 tablespoon.
COOKING INSTRUCTIONS: Place the cut okra (slices of bhindi) in a single layer on a microwave-safe plate and cook on 'high' uncovered for 04 minutes. If possible cook the okra(bhindi) in two or three lots. No salt is to be added now. (This will ensure that the okra is cooked, but without stickiness, and the bright green color is maintained). Heat the oil in a kadai or pan, and fry the mustard, lentils and carom, add the cooked okra pieces, turmeric, asafoetida, salt, chilli powders and fry for a couple of minutes until the all the masala are well absorbed. If using okra from a cold storage, instead of microwaving the pieces, Cook okra(bhindi) for 10 minutes in a baking oven without salt, until it is dry, then follow the second step as above. Serve Hot bhindi masala with Naan or Roti.
INGREDIENTS: (Serving: 4 persons)
Boneless chicken meat = 01 Kg Medium sized onions-chopped = 04 Nos Tomatoes-chopped = 04 Onions cut into thick slices = 02 Tomatoes cut into broad slices = 02 Capsicum (shimla Mirch) cut into slices (the yellow variety can also be used to enhance the color of the dish) = 01 Garlic (lehsan) paste = 01 tablespoon. Ginger (adrak) paste = 01 tablespoon. Ground garam masala = 1/4 tablespoon Turmeric (haldi) powder = 1/4 tablespoon. Coriander (dhaniya) powder = 1/2 tablespoon. Salt = To taste Oil = 3-4 tablespoon COOKING INSTRUCTIONS:
Fry the chopped onions in the oil till transparent. Add the garlic (lehsan), ginger (adrak), turmeric (haldi), coriander seeds (dhaniya) and chopped tomatoes. Cover and simmer to soften the tomatoes. Add the chicken and cook for another 10 minutes or until the chicken is slightly tender. Add the salt. Take a few tea spoons of oil from this chicken into a separate frying pan. Heat and add the sliced onion, capsicum (shimla mirch), sliced tomatoes, and garam masala. Fry this for a while till the vegetables soften lightly. Add the cooked chicken in the frying pan . Mix and allow cooking for another 2-3 minutes. Serve Chicken Jalfraizi with rice, roti or naan.
