A picture guide for making the traditional keema stuffed paratha.
I inherited this recipe from my Mother-In-Law who had fine tuned the art of making Biryani in a pressure cooker. It took me some time but now I am getting good at making this traditional mutton dum biryani.
A perfect biryani would have the right amount of moisture and yet the rice grains are separate. There are spices, a whole variety of them, used in moderation. Fresh green chillies should be just enough to make you salivate a bit, bringing out all the flavours, textures and fragrances.
1.25 Kg Mutton
1 Kg Basmati Rice
1/4 kg very sour (khatta) curd
Onion 2 large
Garlic cloves 10-12
(make a paste of onion, ginger and garlic)
Mint leaves -1/2 bunch
Coriander leaves – 1 bunch
Green chillies – this is the only thing that will make the biryani hot – but it use in moderation. Just enough to enhance flavours.
(make a paste of mint leaves, coriander and green chillies)
Khada masala (whole spices):
Cumin 2 tsp
Green cardamom 5-7
Black Pepper 20-22
Cinnamon stick – 2 1 inch sticks
Caraway seeds (Shah zeera) 1 tsp
Mace 1 tsp
Ghee 250 gms (vansapati)
Nutmeg 1/2 nutmeg cut into two pieces
Saffron – a few strands
Fried onion rings
Kewra essence (extract of Pandanus flowers) – 3-4 drops
100 gms chana dal
250 gms Khatte chugge ki bhaji** (also called as Ambat chuka or ) 2 raw tomatoes (should be sour)
2-3 Green chillies
1/4 tsp ground Ginger and Garlic paste
Dried red Chillies
Boil chana dal with Khatti bhaji, raw tomatoes green chillies, ginger garlic paste. Mash Dal after it is cooked and add water (the consistency should be thin). Give a boil to the dal with salt added to it.
Heat oil, put cumin seeds and dried red chillies and temper the dal with it
Serve with steaming dum biryani
** Substitute raw mango powder and a lot of sour tomatoes if you can not find this vegetable
After I got married, during the month of Ramadan, we made this extremely delicious milk dish to be had at Sehri (before beginning the fast), made from milk and dry fruits. Here’s how it is made. I do not know if this drink is known by any other name in other parts of world, it is called “Turri” in India.
Milk 1/2 liter
Sugar -to taste
Cinnamon 1/2 inch stick
Soak all the dryfruits in water for 5-6 hours.
Remove dryfruits from water and make a fine paste by adding some milk. (the paste has to be extremely fine).
Heat ghee in a pan, add whole cardamoms and cinnamon stick, and fry it for a few seconds.
Add the dry fruit paste to the pan, followed by milk and let it boil and simmer for 10 mins or till the dryfruits paste cooks.
Add sugar, some cardamom powder and consume hot.
You can add/remove dry fruits as per your liking, but remember not to use Rasins (किशमिश) in this preperation
This extremely nutritious drink can be stored in refrigerator for 2 days. Heat in microwave before serving it though.
I made this pepper chicken today. It’s an easy recipe and goes very well with hot phulkas or parathas
250gms Boneless chicken
5-6 Pepper corns
1 tsp finely crushed pepper corns
1/2 tsp Garlic crushed
1/2 tsp ginger peeled and grated
1 large Onion grated (separate the water)
2 green chillies chopped
Garam masala 1 tsp
1/2 Green capsicum de-seeded and cut lengthwise
1 tsp chopped fresh mint leaves
1 tsp lemon juice
Salt to taste
Oil Continue reading Pepper chicken
It was getting late and I had not decided on the dinner menu, so I peeped in the fridge and realized I have stuff to dish out a quick stir fry and fried rice. So here they are -fast to make, good to eat recipes.
150 gms button mushrooms cut into quarters
150 gms boneless chicken
2 Carrots cut lengthwise
1 Green pepper cut in square shape
2/3 garlic cloves – crushed
50 gms baby corn cut lengthwise
Cornflour -1 tbsp
Water or chicken stock Continue reading Chinese menu – Stir fried chicken with baby corn and mushrooms & Egg Fried Rice
I had no recipe today, so I made up this one, and it came out pretty ok and this is going to be our dinner tonight.
Chicken – 750gms
Cream – 150gms
Yogurt – 100 gms
Saffron – a little
Kewra essense – 1/4 tsp.
Ginger -Garlic paste
Whole Red chillies
Marinate chicken in yogurt, cream, gingergarlic paste, garammasala and saffron – keep it for 5 hours.
Heat oil, remove chicken pieces and fry them to seal the juices inside. Add chillies, add the rest of marinade and salt. Cook till tender
Switch off the gas, add kewra essence and a little cream as dressing.
Serve with hot phulkas.
Another lovely recipe from Madhu of Shiok.
I never knew Basil adds such heavenly flavor to the dish.
Certain things that I added to the basic recipe carrots, french beans and peas (yes fresh green peas 🙂 I also added thinly cut crisp fried salami along with tiny prawns (could not get fresh so used frozen again – fried them in butter for 10 seconds and dabbed on tissue to drain excess water before adding them to the wok just before adding rice)
Earlier my fried rice was never made without dark soy sauce and MSG – no wonder it tasted the same no matter how different the ingredients were -this time i neither used MSG nor dark soy sauce and the results were pleasing to say the least.
Fried rice is another quick one that really sets the Sunday mood rolling at Sani household
Yesterday night was one of those days!!!
The cook did not turn up so I asked the boys at home as to what they wanted for dinner.
In unison I get a reply “anything will do” with “something nice” added as an afterthought.
Over the years I have learnt -when such a reply is heard, something non-veg will be eaten well, any veg dish on the table will be left untouched and two hours post dinner time I will hear whimpers of “I am hungry”!
Usually when I go to the kitchen I have absolutely no idea what will reach the dining table – I searched the fridge and found Mafco frozen chicken loafs. Went to the net, searched for quick chicken recipe and found Spicy Chicken Sauté on NDTV cooks site.
This recipe tastes good with Roti or Parathas.
I did make some modifications to the recipe – most important one being adding of freshly crushed pepper after the dish was cooked.
The biggest problem for me was to get a bottle of Oyster Sauce. A few things I did which I will not do next time are
1) Not to use de-veined frozen prawns (already mentioned by Madhu, but I did not because fresh prawns are not always available in Nagpur if something like this has to be made in a hurry)
2) Make it a wee bit more hot
3) Make proper Veg fried rice as accompaniment – we had it with plain rice which was not bad except that we ended up eating just the peppery prawns.
The recipe does not mention putting a pinch of salt (or salt to taste) I realised while making and had put it but it wont strike those who do not cook on a regular basis (or are not women 😉