hot & spicy

Hyderabadi Biryani

2010-04-05T00:13:00.006+05:30

Ingredients: � kg Basmati Rice (semi-cooked) � 1 kg Boneless Meat (washed and chopped into square pieces) � 500 gm Curd � 4-6 tsp Ginger-Garlic Paste � 4-6 Green Chilli � 2 Big Onions (sliced) � � cup Lime Juice � � tsp Red Chilli Powder � A pinch of Caraway Seeds (Shahi Zeera) � 5-6 twigs Coriander Leaves (chopped) � 5-6 twigs Mint Leaves (chopped) � 2 pinch Saffron � 1-2 Cinnamon � 2-3 pods Cardamom � 2-3 drops Saffron Color � 1-2 pods Clove � 2 cup Oil � Salt to taste � 2 tsp Ghee

How to make Hyderabadi Biryani:

� Smear the pieces of meat with ginger-garlic paste.
� Keep them to marinate for an hour.
� In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.
� Let the onions cool down and crush them.
� Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.
� Leave the meat as it is for 1 hour.
� Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
� Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
� Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
� Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.
� Now add the aromatic water in a circular motion over the rice layer.
� Now tightly cover the vessel with a lid. Keep it on a low flame.
� Remove the vessel from the flame exactly after 15 minutes.

� Hyderabadi Biryani is ready to eat. Serve hot.

Mutton Yukhni Pulao

2009-10-16T20:47:00.006+05:30

Ingredients for mutton - 1 kg mutton - cut into pieces, 2 tbsp coriander seeds, 1 onion - roughly chopped, 2 inch piece of ginger, 12 cloves of garlic, 2 bay leaves, 4-5 green cardamoms, 2 cinnamon sticks, 6-7 cloves water.

Ingredients for Pulao - 3-4 tbsp olive oil, 2 bay leaves, 6-7 cloves, 4-5 cinnamon sticks, 4-5 green cardamom, 7-8 onions - thinly sliced length-wise, 2 heaped tbsp ground ginger, 4 heaped tbsp ground garlic, 1 grated nutmeg, 1 tsp cinnamon powder, 2 cups of basmati rice, 4 cups of mutton stock, salt - to taste.

Method: For mutton
Tie up the onion and all the spices into a small cloth (potli) and cook it with the meat. Add enough water.

For the pulao
Heat the oil in a heavy-bottomed vessel. Add the whole spices to it.Once they start spluttering, add the onions. Fry till they turn golden brown in colour.Add ginger and garlic and stir for some time. Add nutmeg and cinnamon powder and mix well. Mix in the cooked mutton and the rice. Sprinkle salt over it and continue to stir. Add the mutton stock and mix well. Cover it with a heavy lid to prevent the steam from escaping.Cook on low heat for about 15-20 minutes.Serve hot with raita or chutney.

Chef: Sabina Sehgal Saikia

Lamb Chops

2009-10-15T16:42:00.006+05:30

Chef: Aditya Bal
Lamb-Indian-Non Veg

Ingredients: 8 pieces lamb chops, 4 green chillies, 5 pieces garlic, ½ inch ginger, 1 tsp garam masala, 2-3 tsp white vinegar, 1 tsp red chilli powder, 2 tsp salt, 1 tsp cumin seeds, 4-5 strands of coriander, 2 chopped onions, 2 tomatoes, juice of 1 lemon, oil.

Method: Blend the green chilli, garlic, ginger, garam masala, white vinegar, red chilli powder and salt together making it a think paste.

Smear the lamb chops with the paste. Leave to marinate for 1 hour.

Heat 2 tsp of oil in a pan. Place the lamb chops in the pan on high flame. Leave to cook till golden brown. Keep aside.

Heat 1-2 tsp. of oil in a pan and add cumin seeds. Once the seeds begin to crackle, add chopped onions. Cook well till the onions turn golden brown.

Add lamb chops and salt to the onions, and in the end add tomatoes. Let it simmer for 10-15 minutes till the chops turn tender.

Lastly, add 2-3 green chillies and lemon juice. Remove from fire and Garnish with fresh coriander.

Bhopali Gosht Korma

2009-10-15T16:25:00.007+05:30

Chef: Aditya Bal
Lamb-Indian-Non Veg

Ingredients for Masala Paste:
2 onions – chopped, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp mace (javetri), 4-5 cloves, ½ an inch of cinnamon, 4 green cardamoms, 2 brown cardamoms, ½ tsp black peppercorns, 2-3 bay leaves, 1½ cups of curd, A pinch of nutmeg - grated

Ingredients for Gravy:
½ kg mutton, 3 tbsp oil, 2-3 cups of water, 1 tsp deghi mirch powder, 1 tsp red chilli powder, 2½ tsp ginger - chopped, 1 tsp garlic - chopped, 2 tsp screw pine (kewra) water, salt to taste, ginger juliennes - for garnishing.

Method:
Boil the mutton in water and salt till almost cooked. Reserve the water to use as stock.

Grind all the ingredients for masala paste together. To this paste add deghi mirch and red chilli powder. Mix well.

Heat the oil and lightly brown the ginger. Add the boiled mutton and cook till it turns golden brown.

Add the masala paste and the stock coating the meat well to form a thick gravy.

Sprinkle the salt, garlic and the kewra water.

Let it simmer for 30 minutes. Garnish with ginger juliennes and serve.

Banjara Gosht

2009-10-15T16:04:00.006+05:30

Chef: Aditya Bal
Lamb-Indian-Non Veg

Ingredients: ½ kg mutton, 2 tbsp oil, 2 cups of water, 1 onion - sliced, 4 whole red chillies, 2-3 pieces mace, 1 brown, cardamom, 2-3 green cardamom, 1 stick of cinnamon, 4-5 black peppercorns, ½ tsp cumin seeds, 3 tsp ginger-garlic paste, 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp red chilli powder, 1½ cups of curd, ½ tsp coriander seeds - roasted and crushed fresh coriander, salt to taste.

Method:
Boil the mutton in a pressure cooker with some salt and water. Keep aside after 1 whistle.

Grind the mace, green cardamom, cinnamon, brown cardamom, black peppercorns and cumin seeds together making the garam masala.

Heat 2 tsp of oil in a pan and lightly brown the onion with 2 whole red chillies.

Add the ginger-garlic paste, coriander powder, turmeric powder, red chilli powder, garam masala and a dash of water.

Stir and cook for a few mins.

Pour the mutton stock in a bowl and add the mutton to the onion masala. Mix well.

Now add the stock to the mutton and stir. Sprinkle some salt and add the curd.

Add the crushed coriander and let it simmer for 30 minutes.

Garnish with fresh coriander and 2 whole red chillies and serve hot

Mangsa Poorga

2009-10-15T15:50:00.006+05:30

Chef: Aditya Bal
Lamb-Indian-Non Veg

Ingredients: ½ kg boneless mutton, 1 onion - chopped, 2 tomatoes and fresh coriander.

Ingredients for marination: 3 tbsp curd, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp black pepper powder, 1 tsp turmeric powder and salt to taste.

Ingredients for garam masala: 4-5 cloves, 1 brown cardamom, ½ an inch of cinnamon, 5-7 black peppercorns, 3 green cardamoms and ½ an inch of mace.

Method:
Coat the mutton with all the ingredients for marination. Leave it to marinate for an hour.

Grind all the ingredients for garam masala together, keeping them whole. Heat mustard oil in a pan. Slightly roast the garam masala in it.

Add the onion and sauté till it turns transparent. Add one chopped tomato. Stir well.

Finally, add the marinated mutton and coat it well with the masala. Leave it to cook for about 20 minutes.

Garnish with tomato and coriander. Serve hot.

Amritsari Murgh Makhani

2009-10-15T15:26:00.006+05:30

Chef: Aditya Bal
Chicken-Indian-Non Veg

Ingredients for Marination: 500 gm chicken pieces (boneless), 2 tsp ginger paste, 2 tsp garlic paste, 3 tsp sour curd, 1 tbsp lemon juice, 2 tsp vinegar, 1 tsp coriander powder, 1 tsp cumin powder, ½ onion chopped, 1½ tsp red chilli powder and salt to taste.

Ingredients for Gravy: 6 tomatoes, 1 ½ tbsp butter, 1 tsp red chilli powder, 1 tsp ginger - finely chopped, 1 green chilli - finely chopped, ¼ tsp orange colour, 2 ½ tbsp fresh cream, 1 tsp coriander powder, 1 tsp cumin powder, 1 tsp sugar and salt to taste.

Ingredients for Garnish: 2 green chilies - chopped, 1 tbsp butter, 2 tbsp fresh cream, fresh coriander leaves.

Method: Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.

Heat 1½ tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.

In a saucepan, heat 1½ tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.

Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.

Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.

Garnish with fresh cream, finely chopped green chillies and coriander leaves.

Serve with 1 tbsp butter.

Murg Noorjehani

2009-10-15T15:10:00.006+05:30

Chef: Aditya Bal
Chicken-Indian-Non Veg

Ingredients:1 kg chicken, 1 tsp salt, 1 tsp aniseed, 8 pieces garlic, 4-5 cloves, ½ inch ginger, 4 green chillies, 1 cinnamon stick, 3 brown cardamom, 2 cups of whipped curd, 6 tsp ghee (clarified butter), 3 finely chopped onions, 3 bay leaves, ½ cup milk, a pinch of saffron, ½ tsp oil, 5-6 sultanas and almonds

Method: For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water.

Add the paste to the chicken and prick the meat for the flavour to sink in.

Add whipped curd to the chicken and leave it to marinate for 3 hours at least.

Heat the ghee in a pan, add the bay leaves and onions and sauté on high flame till they turn golden- brown.

In another pan, warm the milk, add the saffron, stir gently and keep aside.

Add the marinated chicken to the sautéed onions. Let it cook on high flame for 5-6 minutes.

Now pour the milk into the chicken and cook on low flame for 30-40 minutes.

Roast the sultanas and almonds with a dash of oil for a few mins.

Garnish with the roasted sultanas and almonds. Serve hot.

Malwani Chicken

2009-09-29T22:20:00.002+05:30

Ingredients: 1 full chicken, 250 gm urad dal, 250 gm red chillies, 250 gm ground nut - grated, 250 gm ginger, 250 gm garlic, 500 gm dry coconut - grated, 1 tsp cumin seeds, 4 curry leaves, 1 cup curd, 4 big onion grated, 2 tsp amchur powder, 2 tsp garam masala powder, 2 sticks of dalchini, 4 cloves, 2 big elaichi, 3 tsp dhania powder, oil, salt - to taste, coriander leaves - for garnishing

Method: Grind the urad dal, red chillies, ground nut, ginger and garlic and grind it to a smooth paste.

Wash and marinate the chicken with the paste, curd and salt. Keep it aside for atleast half an hour.

Heat oil in a pan and add cumin seeds and curry leaves to it. Add dalchini, cloves and big elaichi to it.

Add the urad dal mixture to it and saute for some time.

Add onion to the mixture and saute till onion becomes translucent. Also add dry coconut to it and saute.

Add garam masala powder, amchur, dhaniya powder and salt. Mix well.

Add the marinated chicken in the mixture and saute it for about 10 minutes. Add water as required. Let it cook for some time.

When the chicken becomes tender garnish with coriander leaves and serve hot with rice. Serve hot.

Chef: Anjali Dhawan

Dum Biriyani

2009-09-22T15:52:00.002+05:30

Slow cooking is the secret of 'Dum Biriyani'

Ingredients:
Chicken- one kg, Basmati rice - 500 gm, Garam masala (whole) - 4 tbsp, Garam masala powder - 4 tsp, Butter - 60 gm, Garlic crushed - 4 tsp, Ginger crushed - 4 tsp, Onion sliced – one-and-a-half cups, Chilli powder - 3 tsp, Coriander powder - 1 tbsp, Turmeric powder - 1 tsp, Oil - 5 tbsp
Curd - 2 cups, Tomatoes chopped - 1 cup, Bay leaves - 3

For the marinade:
Red chilli powder - 2 tsp, Turmeric powder - 1 tsp, Ginger garlic paste - 1 tbsp, Garam masala powder - 1 tsp, Curd - half cup, Salt - to taste.

For garnishing:
Saffron dissolved in half cup milk - half gm, Rose water - 2 tbsp.

Method:
Clean and cut the chicken into medium-sized pieces. Wash and soak rice for 30 minutes. Mix the ingredients of the marinade, add the chicken pieces, and leave for an hour.

Boil water; add two tbsp whole garam masala, bay leaf and the rice. Cook the rice until three-fourths done; drain and keep aside.

Heat oil in a thick-bottomed pan and add the remaining whole garam masala. Allow to crackle, add sliced onions and cook till light golden brown.

Add one tsp of the garam masala powder and the remaining ingredients.

Cook for five minutes, and add the chicken. Cook until chicken is tender. Remove half from this. Place alternate layers of chicken and rice.

Now sprinkle saffron, the remaining garam masala powder and butter in between the layers and on the top.

Finish with the rice layer topped with saffron and rose water. Cover and seal with aluminium foil. Cook further on low flame for 10 to 15 minutes. Serve hot.

Chicken Stew

2009-09-18T22:01:00.002+05:30

Ingredients: 1 kg chicken, 4 tsp white vinegar,1 potato, cubed, 1 onion, chopped, 1 tsp garlic, chopped, 1 tsp ginger, chopped, 2 green chilies, chopped, 4 green cardamoms, 4-5 cloves, 1 inch of cinnamon, 2 cups of coconut milk, 8-10 curry leaves oil salt to taste

Method: Boil the chicken in a pressure cooker along with white vinegar, salt, potatoes and water. Keep aside after one whistle.
Heat 3 tsp of oil in a pan. Sauté the onion, garlic, ginger and green chilies till the onion turns transparent.
Lightly pound the cardamoms, cloves and cinnamon. Add the spices to the sautéed onions.
Add the boiled chicken to the onions along with the coconut milk. Cook well till the chicken is tender.
For the tadka, heat a tsp of oil in another pan. Add the curry leaves to it. Stir well till the curry leaves begin to curl.
Add the tadka to the chicken and serve hot.

Chef: Aditya Bal

Mangalorean Prawn Curry

2009-09-18T20:31:00.002+05:30

Ingredients: ½ kg prawns (medium sized), 2 tbsp coconut oil, 1-cup coconut (grated), 3 tsp tamarind extract, 7 red chilies, ½ tsp asafetida (Heeng), 1 tsp turmeric powder,salt to taste.

Method: Grind the coconut, red chilies and tamarind extract together into a smooth paste.

Heat the coconut oil in a pan then add hing and turmeric powder. Place the prawns in the pan and gently stir. Cook for 30 seconds or till half cooked. Add the ground paste, salt and two cups of water. Cook for two minutes on low flame.

Serve hot.

Chef: Aditya Bal

Chicken Chettinad

2009-09-18T19:57:00.002+05:30

Ingredients: 1 kg chicken, 2 whole red chillies, 5 cloves of garlic, 1 tsp aniseed, 1 tsp cumin seeds, 2 tbsp black peppercorns, 4 cloves, a stick of cinnamon, 1 tsp turmeric, 2 onions - finely chopped, 1 tomato - finely chopped, 4 tbsp oil, salt to taste.

Method: Grind the red chillies, ginger, garlic, aniseed, cumin seeds and black peppercorns together with some water forming a paste. Keep aside.
Heat oil in a pan and sauté the onions till they turn golden brown. Add cloves, cinnamon stick, ground masala paste, turmeric, salt, tomato and some water. Stir well.

Add the chicken coating it well with the masala. Finally, add some water and let it simmer till the gravy thickens and the chicken is tender.

Serve hot.

Chef : Aditya Bal

Thalisathi

2009-09-12T15:47:00.002+05:30

This is a popular dish among Muslims in Nagore. It goes well with Chicken or Mutton gravy

Ingredients:
Biryani rice – 1 kg, Garlic -100 gm, Green chilly 100gm, Refined oil – 100 ml, Ghee – 100 ml, Lime (large) – 2, Cinnamon, Cloves, Turmeric powder, Salt, Coconut – 1

Method:
Pour oil in a cooker and heat it.
Add cinnamon and cloves and fry them.
Grind garlic and green chillies separately.
Drop the garlic paste and then the green chilly paste in the cooker and stir well.
Extract coconut milk and add water to get 10 glasses.
Pour this mixture into the cooker.
Add salt to taste and turmeric powder (optional) to the mixture.
When the mixture starts boiling, add rice.
Once the rice is cooked, add ghee and finally squeeze the lime juice on the rice.

Chicken Fry

2009-09-01T20:09:00.004+05:30

Ingredients: 6 chicken drumsticks, 1 tablespoon ginger garlic paste, 1 teaspoon coriander powder, 1 teaspoon lemon juice, ½ teaspoon green chilly paste, ½ teaspoon red chilly powder, 1 pinch turmeric, ½ teaspoon garam masala (hot spice mix ), ½ tablespoon ghee, salt and pepper to taste.

Preparation time : 20 minutes Serves : 2

METHOD: Take the chicken drumsticks and make slits on all sides. Now take a big bowl and put the chicken in it. Now add the turmeric, red chilly powder, green chilly paste, garam masala, coriander powder, ginger garlic paste, lemon juice, salt and pepper to taste and ghee. Now blend it all together nicely and let it marinate for 3 hours. Then take a frying pan and pour oil for deep frying, bring to heat. Then fry three pieces at a time. Fry till it turns a dark brown colour. Keep turning the pieces over so that it gets cooked evenly. Remove from flame and pat dry the extra oil with some paper towels. Sprinkle the lemon juice and serve hot.

Pepper Chicken

2009-09-01T19:33:00.003+05:30

Ingredients: 1 cup whole chicken, 3 onions finely chopped, 2 tomatoes finely chopped, 2 tsp ginger-garlic paste, 2 tsp fennel seeds powder, 1 tsp mustard seeds, 1 tsp garam masala, 3 tsp red chili powder, 2 tsp cummin seeds, ½ tsp turmeric powder, 4-6 tsp freshly ground pepper powder, 2 tsp coriander powder, 2 tbsp fresh coriander leaves finely chopped, salt to taste and oil.

Method: Clean the chicken and cut in small pieces. Heat the oil in a nonstick frying pan. Then add the mustard seeds and the fennel seeds powder. After they fry, add the ginger-garlic paste and allow to fry on low heat. After the ginger-garlic paste fries well, add the onions and allow them to cook till they are golden brown in color. Then add the chicken pieces and mix well. Sprinkle the garam masala, red chilli powder, turmeric powder and the salt and allow to cook for some time. Then add the cumin seeds, coriander powder and pepper powder, mix well and allow to cook some more. When the chicken is half cooked, add the coriander leaves and the tomatoes and mix well. Cover the pan and let the chicken cook well. Serve hot with chappatis or parathas.

Chicken Biriyani

2009-08-28T19:44:00.004+05:30

Ingredients: Basmati Rice 2 cups, Chicken Pieces 1 lb, Onion 3, largeGarlic 2 cloves, Ginger 1/4 tsp, Green chillies 2-3, Pepper powder as per taste, Coriander powder 1 tbsp, Garam masala 1/4 tsp, Whole garam masala 1/2 tsp, Cashew nuts 1 tbsp, Raisins 1/2 tbsp.

Method:
1. Clean basmati rice and place it in colander.
2. Wash chicken pieces and mix it with coriander powder, garam masala powder, pepper powder, and salt.
3. Fry chicken pieces in a pan .
4. In another pan , heat oil and add onions (cut in length wise ), ginger(small pieces), and garlic (small -pieces) .
5. To this , add green chillies when it gets brown in color.
6. Add 1 glass of hot water (no need of adding water when it is cooked in pressure cooker) and put fried chicken pieces in to it.
7. Boil it in a medium heat till it gets cooked.
8. Fry cashew nuts , raisins ,and onion in ghee for garnishing .
9. Heat rice with cardamom, aniseeds,cinnamon and cloves in ghee in a deep vessel and pour 5 glasses of hot water and cook it till whole water gets drained up.
10. Don't forget to mix salt in to hot water.
11. Layer rice and chicken masala simultaneously in a greased flat baking vessel
12. Garnish the top of the rice with fried nuts and raisins .
13. Cover it with an aluminium foil and bake in 280 degrees for 10 minutes.
14. Delicious chicken biriyani is ready.

Serves for 3.

Pulao

2009-08-26T13:33:00.004+05:30

PULAO IN A JIFFY
If you are a bachelor living on your own and missing your mom's cooking like anything, don't worry. You can whip up a delicacy with whatever is available in the house in a jiffy. Here's how you can make mouth-watering as well as stomach-filling delicious pulao.

What you need is just rice, some vegetables and regular spices.

INGREDIENTS:
1 cup rice, 2 cups water, 2 cups of cut vegetables (cauliflower florets, carrot, potatoes and green peas), 1 large onion, 3-4 cardamoms, 1/2 tsp red chilli powder, 1 small piece of cinnamon, 2-4 cloves, 4 tsp cooking oil and 1 tsp salt.

HOW TO MAKE QUICK VEGETABLE PULAO:
Wash and soak the rice for an hour, drain and keep aside. Chop the onion finely and cut the potatoes and carrot into small pieces. Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms. Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.Then add the drained rice, salt and red chilli powder. Mix well. Add two cups of water and boil. When the water starts boiling, reduce the flame and cover and cook till the rice is done.You can also garnish the pulao with ghee roasted cashew nuts.

Eat with freshly prepared onion raitha. For raitha, slice onions, mix with salt and thick curd.