Saturday, October 8, 2011

BAINGAN KA BHARTA



--
हरे राम कृष्ण॥

Thursday, April 16, 2009

INDIAN SEEKH KABAB

Mutton seekh kababs or as foreigners call them sheesh kabab is an amazing dish which can be used both as a starter or the main course. Personally, I can make a main course of it. Historically, it is said to date back to Babur's court! I like Kabab with Mint Chutney or sauce , or Corander Chutney.

 
 
 

But I am partial to it for personal reasons as well. This is a very special dish as I have very fond memories of it. In my younger days, every time kababs were ordered at my house I would eat them rolled in naans, much before my mother could lay out the dinner for everyone else. I remember sneaking into the kitchen and digging into one of these rolls while the guests were in the drawing room. Ah, my mouth still waters at the thought of that.

Since these kebabs are very delicate to handle, first make one kabab to see that it doesn't break. These delicious kababs taste the best when eaten with naan. When dipped in a spicy mint chutney all the flavours are brought out well.

Recipe for seekh (Lamb)

Ingredients

500 gms minced lamb (keema)

1 beaten egg

1 onion finely chopped

2 green chillies, finely chopped

5 tsp red chilli powder-

1 tsp ginger chopped

5 tsp garam masala

Salt to taste

2 tbsp green coriander chopped

1 lemon cut into wedges

Method

Combine all the ingredients together, except the last two ingredients, in a bowl and mix thoroughly. Divide the mixture into eight balls. Skewer each ball and with wet hands to make two-inch long kababs. Put the skewer inamoderately hot tandoor for five to six minutes. Take the skewers and baste with some oil. Then put it back in the tandoor for five to six minutes. Repeat till all the kababs are done. Arrange the kababs on a platter and garnish with green coriander and lemon wedges.


 
 

ANOTHER variation of Murg seekh kababWhether it is a rack of lamb, a piece of chicken or a fish tikka, the mastery of tandoori cooking lies in the meat being cooked while retaining its juices. When a meat piece is plunged into a hot tandoor where the temperature is about 600 degrees centigrade, the outer crust is roasted to a kind of shell or seal, which helps to retain the juices inside. Kababs should not be overcooked, as they tend to become hard and dry. The marinade should be a thick paste. And when using curd as a marinade, it should be hung so that excess liquid drains off. The spices should be appropriately pounded to bring out the required aroma. As temperature is the key to tandoori cooking, remember to evenly spread the coal at the bottom of the tandoor to ensure an even temperature. Also, when curd or cream is being used as a marinade, add some flour or besan (gram flour)to avoid curdling. Here's atandoori recipe
 
 

 Ingredients

Mince chicken: 350 gms

salt to taste

White pepper: 3 gms

Cardamom powder: 2 gms

Cashew and cheese paste: 50 gms

Cream: 25 ml

Ginger-garlic paste: 5 gms

Egg: 1

Garlic: 15 gms Lemon juice: 30 ml

Method

Wash the mince chicken thoroughly and pat dry.

For the first marinade, mix the ginger-garlic paste, lemon juice and salt into the chicken. Rub well and keep aside for about an hour.

For the second marinade, mix all the remaining ingredients with the chicken and keep aside for about two to three hours, as it's necessary for the chicken to absorb the flavours of the marinade.

Make four portions of the mince and skewer in an elongated kabab shape. Repeat the same after one inch gap till all four kababs have been skewered.

Roast in a moderately hot tandoor (clay oven) or over a charcoal grill for six to seven minutes. Alternatively, a preheated convectional oven at 350 degrees centigrade can be used. Remove from the tandoor or oven, hang the skewer for two to three minutes to drain off the excess moisture. Baste with melted butter and roast for another three to four minutes. Serve hot with mint chutney.

Wednesday, April 15, 2009

ONION POTATO CURRY
 
 
INGREDIENTS
 
1. 3 LARGE ONION
2. 2 POTATO
3. 3/4 GREEN CHILLIES
4. 3/4 Pieces OF GARLIC
5. 2/3 cloves
6. 1 tea spoon turmeric
7. 2 Tea spoon Kashmiri red chili powder
8. 1 Tea spoon coriander powder
9. 1 inch long Cinnamon
10 2 Cardamom
11. Tomato paste 3 Table spoon
12. chopped coriander leaves
 
PREPARATION
 
Chop onion - , garlic and green chillies - Fry them in oil for few minute till onion are  light brown , add all the Masala - stir fry - add tomato paste, add potato and salt as per taste. Pressure cook or cook on slow fire for 15 min .
 
Curry is Ready , garnish with chopped coriander.- you can eat this with Rice or Chapati-
 
Its very quick to make curry . In this you can also mix some chicken pieces or soya nuggets and turn it in to quick chicken or soya curry .

--
prabhat mishra

My Blog/ website

www.prabhatmishra.com

www.wealthchief.com

www.curryofindia.com

Friday, April 3, 2009

RAJMA CHAWAL
 
 
rajma-chawal
 
Earlier i Never liked Rajma - but i was reformed to be Rajma Lover - after eating at a restaurant at Lucknow - it was a great curry there was nice flavour of garlic and other spices - after that i tried it at home and came out with a winner combination - which was quick to make and very light non greasy .
 
INGREDIENTs
 
1. Tomato Paste ( of 2/3 tomato)
2.Garlic Paste- fresh only
3.Ginger paste
4. Onion paste - of one onion
5. Chipped Onion - 3 mid sized
6.Chopped Tomato - 1
7.chopped green chili - depend upon you - still 2 chili finely chopped
8.Chopped ginger 4 inch in size peice chop very fine
9. For Garnishing -Chopped Coriander
10. RAJMA 2 CUPS
 
MASALA
 
1. KASMIRI RED CHILLI POWDER - i like cause it give good red colour to Curry
2.Turmeric powder - 1 Tablespoon
3. Coriander Powder - 1 Table spoon
4. 5/6 cloves
5.2 Bay leaves
6. Piece of Cinnamon 2 inch long
7. 1 tea spoon crushed black pepper
 
I use most of these spices in all  of my recipe as they taste good and have lot of health benefit good for metabolism , check sugar level in control like fenugreek seeds you can use in all of your recipe which is good for controlling sugar , black pepper good for increasing metabolism , control fat - good for cold and flu.
 
 
Preparation : soak Rajma overnight in water : before cooking wash and drain all the water - and pressure cook with salt for 15 min - with water you can use this water for making curry also .
 
Fry - ginger , garlic , onion paste - stir fry till it change colour - add tomato paste - stir fry - till smell of garlic and onion become less or oil start coming out from the paste - keep it separate.
 
Heat oil in - pressure cooker - add Onion chopped - add some salt stir fry till change colour , add all the Khada Masala - stir fry  for some time - add all the dry masala and chopped chillies .Now add Fried paste stir fry for some more time - if needed add some water than fry - till the masala become dark colour and nicely stir fried - now add RAJMA ( already boiled ) and chopped tomato- pour 2/3 cup water and cook on medium heat till Tomato get soft - if needed pressure cook.
 
Eat this with boil rice or Zeera Rice
 

PS visit my other blog@ www.prabhatmishra.com & www.wealthchief.com

PICKLE OF RED CHILLIES FROM NORTH INDIA

LAL MIRCH KA   ACHAR  
 
 

 
 
Ingredients     
Fresh red chillies    15 large   
Mustard oil         1 cup    
Asafoetida     1/2  teaspoon   
Black salt       1 teaspoon
Mustard powder     ½ cup   
Fenugreek powder (methi dana)   ¼ cup 
coriander powder    1/2 cup 
Fennel powder (saunf)   3  tablespoons  
fennel seeds            5/6 teaspoon
kaalaaunji - nigella seeds  - 2/3 teaspoon

Salt               ¼ cup     
Dry mango powder (amchur)    ¼ cup  
Turmeric powder     1½ teaspoons   
Method 
  1. Slit the fresh red chillies and remove seeds.  Remove the stems too.
    2. Heat mustard oil till it starts smoking.  
  2. 3. In a bowl take asafoetida, mustard powder, fenugreek powder, fennel powder, salt, dry mango powder, turmeric powder and other masala mix. 
  3. 4. pour half  cup or as required as per quantity of masala , of hot mustard oil to the dry masalas and mix.  Stuff the chillies with this masala. 
    5. Dip each chill in the remaining mustard oil and keep in a sterilized glass jar.  Pack them tightly by pressing. 
    6. Pour the remaining oil over, close the jar and keep in the sun for a week.
    7. It is now ready to be served.

ALOO PARATHA - SIMPLY THE BEST TASTE

 
 
ALOO PARATHA- KING OF PARATHA
 
 
 
 
There are various ways for making Allo paratha - you can use various variation for making them - one of them is very simple hassle free receipe .
 
1. Flour, whole wheat …………………………………………2 Cup
2. Salt…………………………………………………………..1 tablespoon
3. Water for mixing ……………………………………………As requiredPhotobucket
4. Ghee or oil for shallow frying……………………………… As required
5. Potatoes …………………..………….……..………………..4 medium
6. Fennel seeds ............................................................... 2 tea spoon powder
7. Grated green chilli …….……………..………………………4
8. Crushed coriander seeds)………………….…………………1tsp  powder
9. JIRA  ……………………………………………………….1tsp
10. Red chilli powder ………………………………………………1tsp
11. Coriander leaves(chopped)……………………………… ….. 1 Bunch
 
You may also add - pinch of garam masala , grated ginger , amchoor powder in to this for variation as well as grated onion and garlic(  try this also sometimes)

Method:
1. Sift flour with salt slowly. Add water and mix well. Make a stiff dough and cover with a damp cloth for 20 minutes.
2. Boil potatoes, peel and mash. Add salt,  , pepper and coriander and other ingredients. Mix well divide into 8 portions.
3. Knead dough well until smooth and pliable divide into 6 round balls.
4. Flatten each ball slightly put one portion of filling in centre close up completely.
5. Shape into round balls again roll out each ball on a lightly floured board into a round disk 6″ (15 cm) diameter.
6. Cook one at a time on a hot griddle over medium heat.
7. Put about 1 or 2 tbsp ghee around the edge turn gently.
8. Cook until sides turn golden brown in colour serve with yogurt or Raita , Or Chatni - green or red tomato chatni my favorite given in this blog.

  ps also Visit my other blog www.prabhatmishra.com & www.wealthchief.com

 
 

Thursday, April 2, 2009

BETTER THAN BIRYANI - CHICKEN PULAO

CHICKEN CURRY PULAO
 
 
 
INGREDIENT
 
1. CHICKEN 800 -gram - boneless or with bone .
2. Curd 1 cup
3. Black pepper powder
4.4table speenFrsh Ginger paste
5.4 table spoon Fresh Garlic paste
6.Chooped Green chillies ( cut 6/7 chillies)
7 5 medium sized onion chopped
8.Tomato puri fresh - 2 medium sized tomato
9.cumin seeds - 2 tea spoon.
10. cloves 7-8
11- crushed black pepper 1 tea spoon
12 1 tea spoon fenu greek seeds
12, Bay leaves 2/3
13 cinnamon 2 inch long - 3 peices
14. 2 tea spoon red cilli powder
15 green cardmom 5/6
16 black cardmom 2/3
17 Rice 4  cups
 
Preparation
 
 
First marinate chicken -  sprinckle little bit of black pepper - than rub 2 tea spoon ginger paste , than 2 tea spoon garlic paste on it - add beaten curd on it mix well - keep aside for 1/2 hour .
 
Heat ghee in a pressure coocker- add cumin seed , cloves , bay leaves , fenu greek seeds , cinnamon , cardmom both type stir fry for 15 to 20 sec - than add chopped onion - add some salt - after 30 sec add ginger - garlic paste , stir fry for some more time , now add red chilli powder , turmuric powder .add green chillies- tomato puri
 
After this add - chicken to this - mix well - and let it cook for some time say 3/4 min on low fire now add water - to make curry . pressure cook 15 -20 min .
 
Now curry is Ready -   fry the rice in ghee for 2/3 min and add - in the curry - - cook both on low fire - till the water in the curry comes to rice level - pressure cook on low fire for 2/3 minutes.
 
Your Chicken Curry pulao is ready .