Sunday, March 31, 2013

ZAFRANI KOFTA CURRY

ZAFRANI  KOFTA  CURRY


 FOR KOFTAS


  1. 250g chicken/mutton  mince meat
  2. 1 small onion paste
  3. 1 tsp garlic paste
  4. 1 tsp ginger paste
  5. 4 green chilli paste
  6. 1 big tbsp kabob masala
  7. 1 tsp dry mint leaves or fresh coriander leaves
  8. 1/2 tsp garam masala
  9. 2 tbsp roasted chick pea powder(basan)
  10. 1 tsp salt
FOR KOFTA GRAVY

  1. 1 large onion fried paste
  2. 1 tbsp whole garam masala
  3. 1 tbsp garlic paste
  4. 1 tbsp ginger paste
  5. 1 tsp red chilli powder
  6. 1 tbsp coriander powder
  7. 1/2 tsp turmeric powder
  8. 1 tbsp korma masala
  9. 2 tomatoes puree
  10. 3 tbsp oil
  11. salt to taste
  12. 4 cups water
  13. 1 tsp zafrani kewra water
METHOD

heat oil in cooker. add whole garam masala(bay leaf, black pepper,black cardamom,cloves,cumin)
  • add ginger garlic paste and fry it few minutes then add onion paste and all the ingredients.
  • fry/bhuno till oil separates from masala.
  • add 1 cup of water to the masala and boil it
  • in the mean time mix all the kofta ingredients in mince meat and make meat balls
  • drop one by one meat ball in boiling gravy don't use spoon just carefully rotate the pot in circular manner
  • when oil starts separating from masala  and meat balls add 2 cups of boiling water,cover the pot
  • cook it on slow fire for 20 minutes,check the seasoning.
  • add zafrani  kewara water 
  • garnish with chopped coriander leaves
  • serve with nan,roti or zeera rice.

Saturday, March 30, 2013

TASTY TOMATO CHUTNEY

TASTY TOMATO CHUTNEY


  1. 8  tomatoes chopped
  2. 2 onions chopped
  3. 4 green chillies chopped
  4. 1'' ginger chopped
  5. 1 tsp anardana
  6. 1 tsp sugar
  7. salt to taste
  8. 1 tbsp of lemon juice/vinegar
METHOD

  • grind all the ingredients.
  • add salt ,sugar and lemon juice or vinegar

Monday, March 25, 2013

FRESH GREEN CHICKPEAS CURRY


  1.  FRESH GREEN CHICKPEAS CURRY


  1. 250 g fresh green chick peas(haray Chaney)
  2. 1 onion
  3. 2 tomatoes
  4. 4-5 cloves of garlic
  5. 1'' ginger
  6. 2-3 green chillies
  7. 1/4tsp turmeric powder
  8. 1/4 tsp red chili powder
  9. 1tsp coriander powder
  10. 1/2 tsp cumin seeds
  11. pinch of hing
  12. salt to taste
  13. 2tbsp oil
METHOD
  • grind onion,ginger ,garlic,tomatoes and green chillies to a paste.
  • heat oil in cooker add cumin seeds and hing when when stop splattering add ground masala paste
  • keep stirring  then add dry masala along with 2-3 tsp of water, keep frying masala until nice aroma comes out and oil starts separating
  • add chick peas if you like add one cubed potato keep stirring for few minutes then add water for gravy.
  • put the lid on ,cook it on high heat for 5 minutes or up to 2 whistle.remove the cooker from heat and let it cool it self.
  • check the seasoning ,garnish with chopped coriander leaves.
  • serve with boiled rice,roti or paratha