Murgh Cholay Recipe

 

Ingredients

½ kg. chicken
1 tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
1 medium onion-chopped
2 cups Chana boiled.
(Chick peas/Garbanzo beans)
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
¼ tsp. garam masala
6 tbs. oil
2 medium tomatoes
2 green chilies
1 tsp. fresh coriander (Dhaniya) leaves

Instructions

Fry the half of the onion in oil till it starts to turn brown. Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder and Turmeric (Haldi). Fry for a minute.
Add chicken and tomatoes. Add a little water if you're using mutton.
When the meat is tender add the Chana and cook for 3-4 minutes.
Mash the Chana slightly to create gravy.
Add garam masala, green chilies, and Coriander Seeds (Dhaniya) leaves on top.
Fry the remainder of the onions in a little oil and when they're brown and crispy add them in.
Serve with naan.
Serving: 2 to 3 persons

Tahari Recipe

 

Ingredients

1¼ cup rice (presoaked at least 1 hour)
1½ tsp. garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
1 tsp. salt (according to taste)
½ tsp. turmeric (Haldi) powder
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 large tomato
2-3 green chilies
3-4 potatoes peeled and cut in half
1 medium sized onion
3-4 tbs. oil
½ tsp. cumin seeds (Zeera)
6 whole black pepper (Kali Mirch)

Instructions

Fry the sliced onion in oil until transparent.
Add all spices including green chilies and chopped tomato along with ½ cup of water and cook on medium flame until the spices are well mixed and the tomato has softened.
Add the potato and 1 glass of water, cover and cook till the potatoes are almost soft.
Add in the pre-soaked rice and water so much so that it reaches 1 1/2 cm. above the surface of the rice.
Cover and cook on high heat until the rice is soft and then lower the heat to the minimum.
Remove from heat after 5 minutes.
Serve with Raita or pickle (Achaar)
Serving: 2 to 3 persons

Pulao-Matar Recipe

 Ingredients

1 cup rice pre soaked
1 black cardamom (Bari Ilaichi)
6-8 cloves (Laung)
6-8 whole black pepper (Kali Mirch)
1 tsp. cumin seeds (Zeera)
1 med. size stick of cinnamon (Dalchini)
2 tsp garlic (Lehsan) paste
1 tsp ginger (Adrak) paste
1 tsp. salt according to taste
1 medium onion
3-4 tbs. oil
1 cup of peas

Instructions

Chop the onion into slices and sauté in oil till transparent.
Add all spices and mix. Add the peas along with half a cup of water. Cover and cook on medium heat till semi-soft. (If using frozen, don’t cook)
Add the presoaked rice to the pot and
add water rising to one and a half cm. above the surface of the rice.
Cover and cook till rice is soft and water dries and then lower the heat to the minimum. Remove after about five minutes
Serve with Raita or Achaar.
Serving: 2 persons

Haleem Recipe

 

Ingredients

2 kg. beef (boneless)
1½ tbs. salt
2 tsp chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaves (Tezpatta)
½ kg. Dal Chana
300 grm. whole wheat
100 grm. barley (jaw)
1 cup oil
1 tsp. garam masala
1 large onion
3 to 4 Lemon (sliced) or juice
10-12 green chilies
1 cup chopped coriander (Dhaniya) leaves
¼ cup sliced ginger (Adrak)-Julian

Instructions

Soak all three grains overnight.
Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.
Serving: 8 to 10 persons

Nihari Recipe

Ingredients

1/2 Kg. beef -ask for Nihari meat (shank)
1½ tsp. salt
½ tsp red chili (Lal Mirch) powder
½ tsp. Kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste

For garnishing

1 to 1 ½ inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced)

Special Nihari spices

2 tbs. Fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaves (Tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian)

Instructions

Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.

Chinese Pulao

 

Ingredients:

1 - carrot
8 to 10 - mushroom - keep whole
5 to 6 - baby corn (keep whole if small or else divide into two lengthwise)
1 � cup - cauliflower cut into small
2 onion - cut into 8 pieces
2 capsicum - cut into �� cubes
2 to 3 - dry red chillies broken into bits & deseeded
10 to 15 flakes - garlic crushed
salt / pepper / pinch of ajinomoto (optional) /vinegar/soya sauce/tomato ketchup/chilli sauce according to taste
cooked rice

 Method

    Take oil in a Kadai, add red chillies, garlic, baby corns, mushroom, carrot, cauliflower & onion.
    Cook till it for 5 minutes.
    Then add pepper, salt, ajinomoto, chilli sauce, tomato sauce, soya sauce & vinegar.
    Mix and again cook for 2 minutes.
    Then add capsicum and cook till the vegetables are crisp & not over cooked & sauce coat the veggies.
    Then add cooked rice & mix it well.
    Add salt & sauces, pepper if required.

Crispy Bhindi aur Pyaz

 

Ingredients

250 gms ladies finger (bhindi)
1/4 cup maize flour (makai ka atta)
2 tsp cumin seeds (jeera)
2 cups onions, sliced
1 1/2 tsp chaat masala
2 tbsp oil
salt to taste

Other ingredients
oil for deep-frying

Method

    Trim the ends of the bhindi and cut each bhindi into 6 to 8 strips lengthwise.
    Apply salt on the bhindi strips and leave aside for 15 to 20 minutes.
    Add the maize flour and toss well.
    Deep fry the bhindi, a few pieces at a time in hot oil, till they are light brown in colour. Drain on absorbent paper and keep aside.
    Heat the oil in a pan and add the cumin seeds. When they crackle, add the onion slices and sauté till they are lightly browned.
    Add the fried bhindi, chaat masala and toss well.
    Serve immediately.

Hyderabadi Nargisi Kofta

 

Ingredients

• 1 1/4 pounds ground lamb
• 1 cup water
• 1 cinnamon stick
• 1/4 teaspoon ground turmeric
• salt to taste
• 1 onion, minced
• 1 egg, beaten
• 3 tablespoons chickpea flour
• 1 tablespoon ginger garlic paste
• 3 green chile peppers, minced
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground red pepper
• 8 eggs
• oil for deep frying
• 1 teaspoon chaat masala
• 1/2 cup chopped fresh cilantro
• 8 wedges lime, as garnish

Directions

1. Combine the lamb, water, cinnamon stick, turmeric, and salt in a large skillet over medium heat; cook while breaking the lamb into small pieces until the meat is no longer pink and the liquid has evaporated, about 20 minutes. Set aside until cool enough to handle; remove and discard the cinnamon stick.
2. Mix the cooked lamb, onion, beaten egg, chickpea flour, ginger garlic paste, green chile peppers, coriander, garam masala, cumin, and ground red pepper together in a large bowl until evenly mixed. Refrigerate at least 30 minutes.
3. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
4. Divide the lamb mixture into 8 even portions. Take one portion of meat and flatten the meat in your palm like a cutlet. Put a hard boiled egg in the center and wrap the meat tightly around it. Tie a piece of food-safe string around the wrapped egg. Repeat with the rest of the eggs and meat. Refrigerate the eggs again overnight or 8 hours.
5. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry each kofta in the hot oil until slightly crispy on the outside, 10 to 15 minutes. Cut and remove the string. Halve the koftas lengthwise and sprinkle with chaat masala and cilantro. Serve with lime wedges on the side.