Free Recipes Zone

Haleem

noreply@blogger.com (anjani kumar soni) — Sun, 23 Jan 2011 11:11:00 +0000

INGREDIENTS

Mutton 250 gms.
Wheat, soaked overnight, drained, pounded &
husked 1 cup
Channa dal,soaked for 1/2 hour A handful
Moong dal, soaked for 1/2 hour A handful
Masoor dal, soaked for 1/2 hour A handful
Chili powder 1 tsp.
Haldi 1/2 tsp.
Onions, sliced and fried crisp 2 nos.
Dhania powder 1 tsp.
Ginger-garlic paste 2 tsp.
Ghee 4 tbsp.
Salt To taste

METHOD
1. Heat 6-8 cups of water in a heavy bottomed dekchi.
2.Allow the water to boil, then add the drained dal, wheat and mutton along
with the ginger-garlic paste, haldi, chili powder, dhania powder and salt to
taste.
3.Cook over low heat till mutton is tender, stir and mash well.
4.Add the crushed fried onion, heat the ghee and pour it over the Haleem.
5.Sprinkle lemon juice and serve hot.

Seekh kabab

noreply@blogger.com (anjani kumar soni) — Sun, 23 Jan 2011 11:06:00 +0000

INGREDIENTS:-

Lamb mince 400 gms.
Chopped ginger 1 tsp.
Chopped green chili ½ tsp.
Chopped green coriander ½ tsp.
Garam masala powder 1tsp.
Red chili powder 1 tsp.
Oil 1 tsp.
Salt As per taste
water.

METHOD:-

1. Squeeze mutton mince in a dry cloth to remove excess.

2. Mix all the above ingredients except oil. Knead well.

3. Divide into 8 equal portions and make balls.

4. Spread the mince balls on to the skewers, using a wet

hand. Press evenly to get kababs of six inches length.

5. Roast in a moderately hot tandoor for 7-8 minutes or in
a pre-heated oven(175° C) for 10 minutes.

6. Baste with oil and again roast for 2 minutes.

Note : For Seekh Kababs, use mince which has been passed through a mixer twice.

Nawabi Biryani

noreply@blogger.com (anjani kumar soni) — Fri, 03 Sep 2010 08:10:00 +0000

Nawabi Biryani

INGREDIENTS:-
Basmati rice 325 gms.
Mutton, cut in pieces ½ kg.
Onions, sliced 3 nos.
Ginger-garlic paste ½ tbsp.
Garam masala 1 tsp.
Red chilies 3 nos.
Cinnamon 1" piece
Curd, beaten ½ cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ½ tsp.
Turmeric powder ½ tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped As required
Jardalu (apricots 5 nos.
Dry fruits As required
Ghee As required
METHOD:-

1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
2.Now grind the fried onions and red chilies to a fine paste.
3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric
powder and salt.
4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook
till done.
5.Heat ghee again in another vessel, add the whole spices, fry for a while and
then add the washed rice.
6.Add salt, warm water so that comes 1½ inch above the rice and cook till the rice
is done.
7.Remove, spread out to cool and remove the whole spices.
8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked
mutton and sprinkle little garam masala.
9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11.Mix and serve hot garnished with chopped coriander & pudina.

pineapple pulao

noreply@blogger.com (anjani kumar soni) — Tue, 13 Jul 2010 09:14:00 +0000

Rice 2 cups
Pinneapple 1 large tin
Sugar 1 cup
Garam masala powder 1 tbsps.
Almonds(ground) As required
Saffron(soaked in 1/2 cup
warm milk)
½ tsp.
Ghee ½ cup
Salt To taste
1.Separate the pineapple pieces from the syrup and keep aside.
2.Add the sugar to the syrup and cook till the sugar dissolves.
3.Take a flat bottomed utensil and heat the ghee in it.
4.Fry the garam masala in the ghee.
5.Then add the rice, salt and stir for a few minutes.
6.Add boiling water upto 1" above the level of the rice and cook for 20 minutes.
7.Now add the pineapple bits and the syrup to the rice and stir slowly.
8.Separately mix the almonds in the saffron and milk and then sprinkle it over the
rice.
9.Cook over a low flame for a few more minutes.
10.Serve hot.

coconut pulao

noreply@blogger.com (anjani kumar soni) — Tue, 13 Jul 2010 09:13:00 +0000

INGREDIENTS:-
Rice 2 cups
Coconut milk 4 cups
Onions chopped 1 no.
Ginger cut fine 1" piece
Tomatoes peeled and diced 2 nos.
Cloves 4 nos.
Bay leaf 1 no.
Cinnamon stick 1" piece
Onion cut into thin rings 1 no.
Peppercorns 1 tsp.
Turmeric powder 1/2 tsp.
Cashewnuts fried 12 nos.
Ghee 4 tbsps.
Salt To taste

METHOD:-

1.Fry in oil the onions which are cut into rings till they are crisp and keep aside.
2.Heat the ghee and fry the chopped onions and ginger till soft.
3.Add the whole spices and then stir in the tomatoes and wait till cooked.
4.Mix the rice and salt now.
5.Add the coconut milk and the rest of the spices.
6.Bring to a boil and cook the rice on a low flame till tender and dry.
7.Garnish with the fried onion rings and cashew nuts.

cashew pulao

noreply@blogger.com (anjani kumar soni) — Tue, 13 Jul 2010 09:09:00 +0000

INGREDIENTS:-

Rice, cooked 2 cups
Cashewnuts, roasted and
powdered
3 tbsps.
Dry coconut, grating 2 tbsps.
Salt To taste
For seasonings
Mustard seeds ¼ tsp.
Red chilies 2 nos.
Asafeotida A pinch
Turmeric powder A pinch
Coriander leaves A few
Oil 2 tbsps.
METHOD:-

1.Heat oil and saute the ingredients below seasoning.
2.Next add the cooked rice and the rest of the ingredients and mix well.
3.Sprinkle chopped coriander leaves and serve with curd.

tuar dal di khichdi

noreply@blogger.com (anjani kumar soni) — Tue, 13 Jul 2010 08:56:00 +0000

INGREDIENTS:-
Tur dal 1 cup
Basmati rice ¾ cup
Water 3 cups
Cloves 5 nos.
Cinnamon 1½"piece.
Turmeric powder ½ tsp.
Ghee 1½ tbsp.
Salt To taste.
METHOD:-
1.Clean, rinse the dal & rice together and soak for 45 minutes.
2.Boil 3 cups of water and keep aside.
3.Heat ghee in a vessel, add the cloves, cinnamon and once they change colour,
reduce the flame and add the boiling water.
4.Then add the soaked rice & dal, turmeric powder and salt.
5.Bring to a boil, stir and pressure cook upto 2 whistles.
6.Once done remove from heat and serve hot.

onion pulao

noreply@blogger.com (anjani kumar soni) — Tue, 13 Jul 2010 08:56:00 +0000

Basmati Rice 200 gms.
Baby onions (Parboil) 200 gms.
Cloves 4 nos.
Cinnamon 2 sticks.
Dry red chilies 2 nos.
Cumin seeds 1 tsp.
Onion, chopped 1 tbsp.
Ghee 2 tbsps.
Salt To taste
1.Clean, soak the rice in water for a few minutes and then drain the water.
2.Heat ghee in a vessel, add the cumin seeds, chopped onions, chilies and fry till
they change colour.
3.Next add the cinnamon, cloves, soaked rice and fry a little longer.
4.Pour enough water, salt and cook the rice till the rice is partly done.
5.Add the parboiled onions to the half cooked rice, cover and cook over a low
flame.
6.Once done remove from heat and serve hot.

parsi prawn pulao

noreply@blogger.com (anjani kumar soni) — Tue, 13 Jul 2010 08:51:00 +0000

INGREDIENTS
rice, clean & wash 1 kg.

Ghee 6 tbsps.
Sugar 6 tbsps.
Curd ¼ kg.
Saffron 2 tsps.
Rose water 2 tbsps.
Orange colour 1 tsp.
Rose water 2 tbsps.
Almonds, blanch, slice & fry 50 gms.
Pistachios, blanch, slice &
fry
50 gms.
Raisins, fry 225 gms.
Cardamom powder ½ tsp.
Nutmeg powder ½ tsp.
Cinnamon powder ½ tsp.
Onions, sliced & fried 1 kg.
Potatoes(small), peeled &
fried
1 kg.
Ghee, melted 3 tbsps.
For the Patia
Large prawns 2 cups
Onions, chopped 2 nos.
Water ½ cup
Turmeric ½ tsp.
Green chilies 8 nos.
Garlic 4 cloves
Ginger 1" piece.
Cloves 6 nos.
Cumin seeds 1 tsp.
Tomatoes ¼ kg.
Coriander leaves, chopped 2 tbsps.
Chili powder 2 tsps.
Sambhar masala 1 tbsps.
Sugar ½ tsp.
Hard boiled eggs 12 nos.
METHOD
1.Soak the saffron in rose water and the orange colour in rose water separately.
2.Parboil ¾ of the rice in salted water, drain and add the ghee, curd, sugar and
mix well.
3.Divide this rice into 3 portions, then add the saffron mixture to one portion of
rice, the orange mixture to the second portion and keep the third portion white.
4.The fourth portion of rice should be cooked as brown rice.
5.For the Patia heat ghee in a vessel, add the onions and brown them.
6.Grind the turmeric powder, green chilies, garlic, ginger,cloves, cumin seeds
together and add it to the browned onions.
7.Next add the prawns, water and all the remaining ingredients under Patia.
8.Cook till the prawns are tender.
9.Grease a large vessel, put a layer of half the quantity of each white rice,
followed by the prawn patia, then the yellow rice, the fried potatoes and onions.
10.Mix the cardamom, cinnamon and nutmeg powders, sprinkle it on the layers,
followed by the nuts.
11.Then put the brown rice and continue till all the rice and patia has been used.
12.The last layer should be the white rice, then pour the melted ghee, cover
tightly and cook over a low flame.
13.Serve garnished with hard boiled eggs.

tropical pulao

noreply@blogger.com (anjani kumar soni) — Tue, 13 Jul 2010 08:43:00 +0000

INGREDIENTS

Rice, rinsed ¼ kg.
Prawns, cut into pieces 150 gms.
Onions, chopped & fried 3 nos.
Ginger garlic paste 1 tbsp.
Capsicum, cut in strips 150 gms.
Tomatoes, chopped ¼ kg.
Coriander, chopped ½ bunch
Spring onion, chopped 1 no.
Saffron, soaked in water ½ tsp.
Pineapple slices, cubed 1 tin.
Spice powder (cardamom,
clove, cinnamon, shahjeera,
nutmeg, mace)
2 tbsps. Ghee 2 tbsps.
Salt To taste
METHOD
1.Clean, rinse the rice and fry the chopped onions and keep aside.

2.Heat ghee in a vessel, fry the ginger garlic paste till it changes colour, then add
the prawns, salt and mix well.
3.When the prawns change colour remove from the pan, set aside and now add
the vegetables in the same pan.
4.Fry for a while then add the rice, salt & cook till the rice is done.
5.Take a vessel, put a layer of half the cooked rice, then sprinkle some saffron
water followed by a layer of cooked prawns and some spice powder.
6.Then put some chopped pineapples and fried onions, repeat these layers once
more ending with fried onions as the top most layer.
7.Put some pineapple syrup all over the rice, cover and keep on dum for 15
minutes or more.
8.Remove and serve hot.

steamed rice

noreply@blogger.com (anjani kumar soni) — Tue, 13 Jul 2010 08:37:00 +0000

INGREDIENTS:-
Rice 250 gms.
Water As required
Salt To taste

METHOD:-

1.Wash and soak the rice in water for a few hours.
2.Next add the salt, cover and put the covered bowl of rice in a pan of water.
3.Cook till the rice is done.
4.Serve hot with any gravy

microwave coconut rice

noreply@blogger.com (anjani kumar soni) — Wed, 26 May 2010 04:00:00 +0000

microwave coconut rice

Basmati rice 1 cup
Mustard seeds 1 tsp.
Peanuts(roasted & shelled) ½ cup
Curry leaves 10 nos.
Green chilies(seeded &
chopped)
2 nos.
Garlic(chopped fine) 1 tbsp.
Coconut(grated) ½ cup
Turmeric powder ¼ tsp.
Lemon juice 2 tbsps.
Coriander leaves(chopped) 2 tbsps.
Water 2 cups
Oil 3 tbsps.
Salt to taste
1.Wash and soak the rice for 1 hour. Drain well.
2.In an microwave proof bowl add oil, peanuts, mustard seeds, curry leaves,
green chilies and garlic. Cover with a paper towel and cook on micro high for 4
minutes.
3.Add the rice, turmeric and water and cook on micro high for 10 minutes.
4.Mix and cook again for 2 minutes.
5.Add the grated coconut, coriander, lemon juice and salt. Mix with a fork.
6.Cook covered futher on Micro low for 2 minutes.

methi rice pulao

noreply@blogger.com (anjani kumar soni) — Wed, 26 May 2010 03:59:00 +0000

methi rice pulao

INGREDIENTS:-
Methi(fenugreek leaves) 2 cups
Onions(sliced) 2 nos.
Green chilies(chopped) 2 nos.
Fresh corn kernels 1 ½ cup
Basmati rice 1 ¾ cups
Ginger 2 one inch
pieces
Yogurt ¾ cup
Bay leaves 2 nos.
Green cardamom 4 nos.
Cloves 4 nos.
Large cardomoms 3 nos.
Black peppercorn 8 nos.
Water 3 ¼ cups.
Oil 3 tbsps.
Salt to taste
METHOD:-

1.Clean the methi leaves, wash them and chop them. Add 1 tsp. salt and set
aside for 1/2 hour. Squeeze dry and wash again and set aside.
2.Peel and chop ginger finely. Wash and soak the rice for 1/2 an hour.
3.Boil the corn in water with lemon juice till tender. Drain and keep aside.
4.Heat oil in a thick bottom pan. Add bay leaves, green cardamon, large
cardamon, cloves and black peppercorn. When they start to crackle, add onions
and fry for 5 minutes. Add sliced ginger and green chilies. Add methi and fry for 5
more minutes. Stir in yogurt and cook for 2-3 minutes.
5.Add cooked corn, and water and bring to boil. Add the drained rice, cover and
cook on slow heat for about 8-10 minutes or till rice is completely cooked.
6.Serve hot garnished with sliced tomatoes

moong rice pulav

noreply@blogger.com (anjani kumar soni) — Wed, 26 May 2010 03:45:00 +0000

moong rice pulav

INGREDIENTS:

FOR THE RICE:
Rice 1 ½ cup
Sprouted moong 1 cup
Cardamons 2-3 nos.
Cloves 2-3 nos.
Cinnamon 5 cm stick
Water 3 cups
Oil 2 tbsps.
Salt to taste
GRIND FOR THE MASALA
PASTE:
Coriander leaves 1 cup
Grated coconut ¼ cup
Mint leaves ¼ cup
Lemon juice 1 tbsp.
Green chilis 3-4 nos.
Ginger 2 cm piece
FOR THE CURD LAYER:
Curd 2 ½ cup
Chili powder 2 tsps.
Salt to taste
METHOD:
1.Prepare the curd layer; Tie curd in a muslin cloth and hang till all the water
gets drained off. Add salt and chili powder and mix well. Refrigerate till futher use.
2.Wash rice and soak for 10-15 minutes.
3.Heat oil and season with cloves, cinnamon and cardamons, once they crackle
add sprouted moong and saute for 2 minutes.
4.Add rice and fry for another 2 minutes.Add salt and water, bring to boil then
simmer till rice is 3/4 cooked. Add the ground masala paste and mix well. Cover
and keep for another 5-7 minutes on low heat for the flavour to set in.
5.Take a ring mould, grease it with oil and press half of the rice in it firmly.
6.Put a layer of the prepared curd and cover it with the remaining rice. Press hard
to acquire the shape of the mould.
7.Invert on a serving dish and serve hot.

carrot and pea pulav

noreply@blogger.com (anjani kumar soni) — Wed, 26 May 2010 03:24:00 +0000

Rice 300 gms.
Carrots 60 gms.
Green Peas (Shelled) 40 gms.
Cumin seeds 1 tsp.
Bay leaves 2 nos.
Oil 2 tbsps.
Salt to taste

1.Pick, wash and soak rice for an hour. Drain well and keep aside.
2.Wash, peel and dice carrots.
3.Heat oil, add bay leaves and cumin seeds and cook for ½ minute.
4.Add carrot and green peas and cook for 3 minutes.
5.Add rice and 600 ml. water. Add salt, mix well, cover and cook till done.

DAL GOSHT

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 13:10:00 +0000

INGREDIENTS
Boneless mutton 1/2 kg.
Chana dal 1/2 cup
Tur dal 1/2 cup
Onion slice 4 nos.
Tomatoes chopped 2 nos.
Curd 1/2 cup
Lime juice 1 no.
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Mustard seeds 1/2 tsp.
Coriander powder 2 tbsp.
Garam masala,whole 1 tsp.

Garlic chopped 1 tbsp.

Ginger chopped 1 tbsp.

Cumin seeds 1 tsp.

Garam masala powder 1 tsp.

Coriander chopped 2 tbsp.

Green chili chopped 2 tbsp.

Amchur powder 2 tsp.

Oil 3 tbsp.

Salt To taste

METHOD

1. Marinate mutton in Curd/Yogurt, lemon juice, part of
turmeric powder, part of Garam Masala Powder, mix
well, leave aside for 2 hours.
2. And now take chana dal and tur dal and cook it. Add
turmeric and green chilies when it comes to a boil cover
the pan and let it cook for some time till it is fully cooked.
3. Take a pan, put some oil, Whole Garam Masala and
add onion and sauté well.
4. Next add green chili when the onions gets golden
brown add ginger, garlic, coriander powder, remaining
turmeric powder, red chili powder, cook for some time.
5. Now add the marinated mutton to this mixture and

6. Grind dal in a mixer and add to the mutton.
7. Give tadka of mustard seeds, cumin seeds and whole
red chili, sprinkle some coriander and cook the pan and
simmer it for an hour.
8. Finely to this mixture add tomatoes, amchur powder,
add a little salt, remaining garam masala powder, and
cover it again for 10-15 minutes and cook on slow fire or
till the mutton is fully cooked.
9. Serve hot.

EGG CURRY

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 13:09:00 +0000

INGREDIENTS
Eggs 6 nos.
For the masala :
Coconut ½ piece
Red chilies(roasted) 5 nos.

Coriander seeds(roasted) 2 tsp.

Ajwain seeds(roasted) 1 pinch

Methi seeds(roasted) 1 pinch

Jeera seeds(roasted) 1 pinch

Onion(chopped fine) 1 no.

Salt to taste

For seasoning :Onion(chopped fine) 1 no.

Oil 2 tbsp.

METHOD

1.Grind to a paste the ingredients for the masala.
2.Put the paste in a vessel and boil along with 4
cups of water and one onion.
3.When the curry is boiling, lower the flame and

break the six eggs one by one into the curry.
4.Add salt and cook till the eggs are done and
remove from the flame and keep aside.
5.Take another vessel, put some oil in it and fry one
onion till brown.
6.Pour the curry over it.
7.Boil for a little more time and remove from the
flame.

SHAMI KABAB

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 13:09:00 +0000

INGREDIENTS
Kheema without fat 500 gms
Chana dal (washed and soaked in water for
½ hour) 2 tbsp.
Garlic flakes 10 nos.
Ginger 1" piece
Garam masala 1 tsp.
Elaichi 2 nos.
Dalchini pieces 2 nos.
Lavang 3 nos.
Dhania jeera powder 1 tsp.
Pepper A pinch
Chili powder 1 tsp.
Kothmir and Pudina chopped A handful
Egg 1 nos.
Lemon juice ½ no.
Onion minced 1 nos.
Oil/Ghee For frying
Salt To taste

METHOD:-

1. To the washed and drained kheema,
add the chana dal, sabut masala, 1cup
warm water, salt to taste and then cook
till dry.
2. Remove from heat and add ginger,
garlic, pepper, chili powder, dhania and
jeera powder. Grind to a fine paste and
then form into dough.
3. To the minced onion, add the finely
chopped pudina, kothmir, lime juice and
salt to taste.

4. Beat the egg lightly. Divide the dough
into lemon- sized balls.
5. Flatten each ball in the palm of your
hand and stuff with a little of the onion
mixture.
6. Shape into a kabab and dip in the
beaten egg. Shallow fry till it turns color

SPICY FISH

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 13:07:00 +0000

INGREDIENTS
Fish(centre bone river fish)
1 kg.
Malt vinegar ½ cup
Ginger paste 3 tbsp.
Garlic paste 3 tbsp.
Green chili paste 4 tsps.
Ajwain 3 tbsp.
Red Chili Powder 1 tsp.
Turmeric ½ tsp.
White pepper powder ½
tsp.
Gram flour 1 cup
Orange colour Few drops
Oil to fry
Salt to taste

METHOD

1.Wash the fish and cut into 1/2" thick slices and pat dry.

2.First Marination:
- Dissolve salt in vinegar and leave the fish in this
marinade for atleast 25 mins.
- Remove, place between two napkins and press gently
to remove the excess moisture.

3.Second Marination:
- Mix the ginger,garlic & chili paste, ajwain, red chillis,
turmeric, pepper and salt with gram flour.
Add 7 tbsps of water and orange colour and make a
paste of coating consistency.
- Apply the paste on both sides of the fish and arrange
them on a tray atleast an inch apart. Keep aside for 20
mins.
4.Heat ghee in a frying pan and fry the fish over medium
heat until well cooked.

TANDOORI FISH

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 13:06:00 +0000

Delicious grilled fish marinated in Yogurt and spices

INGREDIENTS

Fish 800 gms.
Ginger 1 cm. piece
Cumin seeds 1 tsp.
Chili powder ½ tsp.
Amchoor 1 tsp.
Turmeric powder ½ tsp.
Ghee 1 tbsp.
Garlic 1 tbsp.
Salt to taste
Dry mint leaves 1 tsp.
Lime juice 1 tsp.
A little curd

METHOD

1. Grind together garlic, ginger, cumin seeds to a smooth
paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. Clean and remove the skin of the fish and cut the fish
crosswise into desired size pieces. Sprinkle with
lime juice
and set aside for 10 minutes.
3. Marinate the fish with the ground paste for 3 hours.
4. Remove the excess marinade, brush the wire mesh with
oil and place the fish on it in the preheated tandoor/grill.Cook
for 3 to 4 minutes.
5. Turn the fish over and smear with Ghee. Continue cooking
for another 3 to 4 minutes until done. Brush the ungreased
side with ghee and return to tandoor /grill for another minute.

FISH CURRY

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 13:04:00 +0000

INGREDIENTSBoneless fish 12 fillets
Mustard seeds 1 tsp.
Garlic, chopped 8 cloves
Ginger, julienne 1" 1 no.
Green chilies, slit lengthwise,
deseeded and julienned 6 nos.
Onions, grated 150 gms.
Curry leaves 24 nos.
Tomatoes, pureed & strained 3 nos.
Turmeric powder ½ tsp.
Coconut milk 2 cups
Vinegar 1 tbsp.
Coriander leaves 1 tbsp.
Oil 2 tbsp.
Salt To taste

METHOD

1.Heat oil in a pan and season with mustard
seeds.
2. Stir over medium heat until they begin to
splutter.
3. Add garlic and ginger and stir for a minute.
Add green chilies. Add onions and sauté until
brown. Add turmeric powder,curry leaves and
tomatoes. Fry for 2-3 minutes.
4. Add the
coconut milk. Bring to a boil.
5. Add fish, salt and vinegar. Cover and simmer
for a few minutes till the fish is tender. Stir only
once or twice and very gently to make sure that
the fillets do not break.
6. Taste and adjust the seasoning. Garnish with
coriander leaves and serve with Steamed Rice.

FISH FRY

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 13:04:00 +0000

INGREDIENTS

Boneless fish fillets 500 gms.
Red chili powder ½ tsp.
Ground cumin 1 tsp.
Ground coriander ½ tsp.
Garlic, crushed 3 nos.
Ground anise seeds (fennel) 1 tsp.
Lemon juice 1 tbsp.
Oil For deep-frying
Salt To taste

METHOD

1. Remove skin from fish, rinse and pat dry with
paper towels. Cut into large chunks.
2. Mix together cumin, coriander, ground anise,
chili powder, garlic, lemon juice and salt, blending
to a smooth paste.
3. Spread over fish, cover and refrigerate for an
hour.
4. Half fill a deep pan or Kadhai with oil and heat.
Fry the fish, until golden brown.
5. Drain on paper towels. Serve hot.

EGG VANDALOO

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 13:03:00 +0000

INGREDIENTS
Hard boiled eggs 4-5 nos.
Onions 2 nos.
Dry red chilies 4 nos.
Garlic 5 flakes
Ginger 1 piece
Cummin seeds ½ tsp.
Cinnamon 1 piece
Garam masala 1 tsp.
Vinegar ¾ cup
Sugar 1 tbsp.
Ghee 2½ tbsp.
Salt To taste

METHOD
1. Grind the red chilies, garlic, ginger and
cummin seeds with a little vinegar and salt to
taste.
2. Chop the onions and fry in ghee, then add
the ground paste and cinnamon to it.
3. Then add sugar, vinegar and garam masala.
4. Shell the eggs, cut into halves, lengthwise
and add to the curry.
5. Cook till the gravy thickens and serve with
rice or rotis.

GRILLED FISH

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 13:00:00 +0000

INGREDIENTS
Pomphret,big 1 no.
Garam masala 1 tsp.
Coriander powder 1 tsp.
Vinegar 2 tbsps.
Ginger garlic paste 1 tbsp.
Chilli powder To taste
Oil 1 tsp.
Salt To taste

METHOD

1.Rub the fish with salt, chilli powder, garam masala,
vinegar, coriander powder and ginger garlic paste. Keep
it aside.
2. Line a pan with oil and grill the fish.
3. Serve hot.

CHICKEN BIRYANI

noreply@blogger.com (anjani kumar soni) — Tue, 27 Apr 2010 12:58:00 +0000

Chicken pieces marinated in a spice and curd mixture and cooked
with basmati rice on a slow fire.

INGREDIENTS

Rice (Basmati) 300 gms.
Chicken pieces 600 gms.
Whole garam masala 2
tbsp.
Sliced onions 1 cup
Chopped garlic 2 tbsps.
Chopped ginger 2 tbsps.
Red chili powder 3 tsps.
Coriander powder 1 tbsp.
Turmeric powder 2 tsps.
Bay leaf 2 nos.
Chopped tomato ¾ cup
Chopped green coriander
1 tbsp.
Curd (yogurt) 1 cup
Saffron ½ gm.
Garam masala powder 3
tsp.
Milk ½ cup
Butter 50 gms.
Golden fried sliced onions
¾ cup
Ginger julienne's 1 tbsp.
Oil 3 tbsps.

Mint leaves 2 tbsp.

Salt To taste

METHOD
1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf
and salt and boil rice till ¾th done. Drain rice and keep
aside.
3. Mix salt, ½ of the red chili powder, ½ of the chopped
ginger, ½ of the chopped garlic, 1 tsp. Garam Masala
Powder, ½ of the turmeric powder and Curd/Yogurt. Mix
well and put chicken pieces in this for an hour.
4. Heat oil in a Patila or a thick bottomed pan. Add
remaining Whole Garam masala .Let it crackle. Add Sliced
onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic,
coriander powder, turmeric powder, red chili powder, 1 tsp.
Garam Masala powder and chopped tomatoes. Cook for
about 5 minutes. Add marinated chicken and cook till
chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle
saffron dissolved in milk, remaining Garam Masala
powder, ginger julienne's, mint leaves, golden fried sliced
onions and butter in between the layers and on top. Make
sure that you end with the rice layer topped with saffron
and spices.
8. Cover and seal with aluminum foil or Roti dough. Cook

in a preheated oven, for 10-12 minutes. Alternatively cook
on an indirect slow flame for 10 to 12 minutes.