Monday, December 14, 2015

LOKI (bottle guard) ka Raita

Loki ka Raita


Ingredients
1.     2 cups grated bottle guard
2.     3 cups thick yogurt
3.     1 tsp refined oil
4.     ¼ tsp rai
5.     ½ tsp roasted cumin powder
6.     2 green chilies chopped fine
7.     ¼ tsp black salt
8.     ½ cup chopped coriander leaves
Method
·        Heat oil in a pan add rai when stop spurting add grated loki stir well ,
·        Add ½ cup of water cook till tender and water evaporates.
·        Cool it then mash
·        Now add all the ingredients and mix very well.
·        Refrigerate for 15 minutes.
For variation add
·        1tbsp dried mint leaves
·        2tbsp grated fresh coconut flacks/pomegranate seeds or
·        Heat 1 tbsp of oil  add rai, 4 curry leaves and pinch of asafetida
·        Pour this seasoned oil on loki raita and mix well
·        Refrigerate for 15 -20 minutes


Monday, December 7, 2015

CHICKEN CHAPLI KABOB

CHICKEN CHAPLI KABOB

INGREDIENTS
CHICKEN CHAPLI KABOB
  1. 1/2 kg chicken mince meat
  2. 1 onion chopped
  3. 2 springs of green onions
  4. 1 bunch of coriander leaves
  5. 2 medium tomatoes chopped
  6. 3 green chillies chopped
  7. 2 tbsp ginger garlic paste
  8. 1 tbsp finely chopped ginger
  9. 1 tsp roasted cumin seeds coarse powder
  10. 1 tsp roasted coriander seeds powder
  11. 1 tsp anar dana powder
  12. 1 tsp garam masala powder
  13. 1 tbsp pounded red chillies 
  14. salt to taste
  15. 2 tbsp corn flour
  16. oil for frying
METHOD
  • Mix all the ingredients in chicken mince very well.
  • Make patties (kabab) and shallow fry them on both sides.
  • serve them hot with chutney ,they are very tasty.

PAYA MUTTON NIHARI

Paya Mutton Nihari
Ingredients
1.   500 g mutton cubed (leg piece)
2.   3 Paya cut into small pieces
3.   ¾ cup of oil
4.   1 tbsp garam masala whole
5.   2 large onion chopped
6.   3 tbsp garlic paste
7.   3 tbsp ginger paste
8.   1 tbsp red chilli powder
9.   1 tsp turmeric powder
10.                     1 tsp roasted cumin powder
11.                     1 tsp mace powder
12.                     1 tbsp garam masala powder
13.                     2 tbsp wheat and gram (besan)flour
14.                     2 tbsp Nihari powder(optional)
15.                     Salt to taste
16.                     4 cups of hot water
For garnishing
4 green chillies chopped
1 cup chopped coriander leaves
1 tbsp Juliennes of ginger
METHOD
·       To clean paya, rub them with flour and wash with water
·       Heat oil in pressure cooker and fry onion light brown
·       Add cinnamon, cloves, black and green cardamoms, pepper corns, bay leaves.
·       Add paya and mutton pieces and cook for 2 minutes.
·       Add ginger garlic paste fry until color of mutton changed then add chills , turmeric , coriander cumin powders keep stirring.
·       Add ½ cup of curd cook it until all the moisture evaporates and oil separates.
·       Add hot water stir it, close the cooker, cook on high heat, after one whistle lower down the heat and cook approximately half an hour.
·       Roast wheat and gram flours in 2tsp ghee cool it, dissolve it in ½ cup of water.
·       Open the pressure cooker if meat is tender separate the meat pieces from gravy .In gravy add the flour mixture and boil for 2-3 minutes .now put back the meat and paya  add garam masala powder ,mace and cardamom powder let it simmer for 10 minutes.
·       Dish out and garnish with chopped coriander, green chilies and juliennes of ginger.
·       Serve with nan /roti.