Welcome to my site Visitor, I am
Mithu. In my site I tried to give you the most popular
preparation that can be made in home without much effort. I know in
todays's busy day, it is difficult to give enough time for cooking. Still
you can try these preparations to make mouth watering items.If
you feel any problem you can contact me over email. The address is
mentioned at the bottom.
Combine together ingredients 3 to 15 and mix
well.
Add the vegetables to it and let it marinate for
about 1/2 hr.
Heat the ghee in a pan and add the
cashewnuts,cinnammon, cardamom and cloves.
Fry for 15 seconds and add the sliced
onion.
When the onions turn transparent, add the marinated
vegetables and without adding any water, cook the vegetables on medium
heat till the masala is well cooked and turns
aromatic.
The vegetables should be completely
done.
The masala will
reduce and lose all moisture. Set
aside.
Wash the rice and steam cook it such that individual grains
can be separated.
Dissolve the saffron in the
milk.
Take about one cup of cooked rice and add the
saffron to it.
Now mix this colored rice with the rest of the
cooked rice, so that you get streaks of orange in the
rice.
In a deep
oven-safe bowl, pour this rice and spread to cover the entire bottom of the
vessel.
Pour the vegetables on top and spread
evenly.
Cover
the dish with foil and bake for about 20 minutes at 300 deg
f.
Remove foil and serve hot, garnished with chopped
herbs and fried onions.
2 cups of assorted
vegetable, cut into longish pieces (You can use green beans, peas, carrots,
cauliflower, etc) 3 cups rice 1 cup curd(yoghurt) Salt to taste 6
green chillies, minced 1 tsp fresh garlic paste 1 tsp fresh ginger
paste 2 tsp chopped mint leaves 2 tsp chopped coriander leaves 2
tomatoes, chopped 1 tsp fresh dhania (coriander) powder 1 tsp fresh cumin
powder 1 tsp red chilli powder 1 tsp clove powder 1 tsp cinammon
powder 1 tsp chopped cashewnuts 1 stick cinammon, broken into bits 2
cloves 2 cardamoms 2 medium sized onions, sliced finely 2 tbsp
ghee(clarified butter) A pinch of saffron(orange coloring) 1-2 tsp
milk 1 cup deep fried onion slices for garnish 1/2 cup chopped mint and
coriander leaves for garnish(Optional)
Malai
Kofta
Ingredients
Boil the potatoes till tender.
Peel, mash and add salt to taste and
keep
aside.
Mix all the other ingredients for the kofta into a
paste.
Make rounds of the potato dough and place a little of the
prepared mixture in the center of each round.
Seal the edges and shape into stuffed
rounds.
Deep fry each kofta till golden
brown.
Drain and keep aside.
Blend together the onions, ginger, garlic and the poppy
seeds and fry in 3 tbsp of oil till brown and the oil begins to
seperate.
Add the pureed tomatoes and the masala
powders.
Add the sugar and the ground
peanuts.
The gravy will begin to
thicken.
You can also add some malai to thicken it some
more.
Mix in some water if
necessary.
When the gravy comes to a boil, add the
koftas.
Heat through and serve.
The koftas should be put in just before eating
the dish or else they will turn
soggy.
For the Kofta:
1/2 lb. potatoes 2 heaped tablespoons each
of crumbled paneer, khoya and thick malai(You can substitute this
with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1
tablespoon raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1
tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp
cardammom powder Salt to Taste 3 tbsp cooking oil/ghee(clarified
butter) Oil for frying the
koftas
For the gravy: 2 medium onions,chopped 3 flakes
garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp
red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder)
powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp
sugar 1 tbsp ground peanuts/cashewnuts
Prawn Cutlet
Ingredients
Blend together
ingredients 2 to 6 without adding any water.
Set
aside.
Clean the shrimps
and de-vien them.
Now slit them along
this line and flatten them out.
Marinate the shrimps
in the above mixture for about 1 hour.
Dip each shrimp in
the beaten egg.
Coat with the
breadcrumbs by pressing and flattening out the shrimp once on each
side.
Shallow fry or deep
fry these in hot oil.
1 lb. medium sized shrimps 2-3 medium sized onions 3-4 cloves
garlic A small piece ginger 4 red chillies 2-3 green chillies 1 egg,
well beaten Breadcrumbs for coating Salt to taste Oil for frying
Badshahi Chicken
Ingredients
Mix the salt
and spices with the chicken pieces and let it marinate for 1/2
hr.
Heat 1/2 the
oil and fry the sliced onions till they start turning
brown.
Add the
marinated chicken pieces and fry on a high flame till the chicken pieces
are well browned and done.
This should
take around 1/2 hr.
Take the
chicken pieces out of the pan, drain and set aside.
Keep the oily
liquid that is left to make the gravy rich later.
Wash the
inside of the pan with a little water, dry it, add some oil and fry the
coriander paste till the mixture loses all mositure and turns
dark.
Put the
chicken pieces back in and add some salt.
Stir together
the chicken, till the chicken pieces are well coated with the green
paste.
Fry for 3-5
minutes on high flame.
Now add the
tomato/cashewnut paste and the leftover oily liquid from the first
frying.
Mix well and
keep covered on low flame till the mixture boils
over.
Sprinkle
garam masala, boil for 1/2 minute and remove from
heat.
Serve with
Lemon and green Chilli and
Onion.
8 whole legs of chicken,cut into 3-4
pieces each Marinade: Salt to taste 1-2 tsp chilli powder 1 tsp
cumin powder 1-2 tsp turmeric 1/2 tsp clove powder 1/2 tsp
cinnamon powder
Blend these to make a fine paste and set
aside: 1 bunch coriander leaves 5-6 clovettes of garlic 1"
ginger 2-3 cardamoms 2-3 cinnamon sticks 4-5 cloves 2-3 medium green
chillies 1/2
onion
Blend these to a smooth paste and set
aside: 2 medium tomatoes 1 tbsp cashewnuts
2-3 medium onions, finely chopped 3-4
tbsp oil/ghee(clarified butter) for frying. 1/2 tsp garam
masala powder
Lamb Vindaloo
Ingredients
Fry sliced onion till brown, add coriander leaves and stir, put masala and fry
it.
Stir frequently.
Now add meat and salt to taste.
Cover the dish.
Allow the meat to cook in its own
gravy.
Stir frequently, so that it does
burn.
Add the potatoes to the
meat.
Simmer for 10 minutes.
Serve with plain white
rice.
1 1/2 lb. mutton, chopped into cubes. 2
potatoes, boiled and cut into cubes. 2-3 tbsp ghee(clarified butter) For
Seasoning 3 tsp. ghee few coriander leaves 1/2 onion finely sliced
Salt to taste For Vindaloo masala , blend these ingredients to a smooth
paste: 2 tsp cumin seeds 12 dry red chillies 1 tsp turmeric powder 2
cardamom 10 pods garlic 2 tbsp. vinegar
Ras-Malai
Ingredients
If you are using the Ricotta
cheese,mix together the confectioner's sugar and
cheese.
Spread on a baking dish and bake
in a moderate oven for about 1 1/2 hrs till the cheese turns light brown
and loses all moisture.
Take it out and let it
cool.
When cool, shape into small flat
balls.
If you are using paneer, mix the
paneer and sugar and shape it into flat balls.
Bring the water and sugar to a
boil to yield sugar syrup.The syrup should not be too
thick.
Insert the balls one by one in the
syrup and warm them up. They should become spongy.
In the meantime, boil the half and
half with the rose water.
Set aside.
Add the cardamom and nuts to the
half and half and mix well.
Add the cooked balls to the half
and half.
Let it stay immersed for about 1
hr.
You can either chill it or serve
it at room temperature.
32 oz ricotta cheese(or an equivalent
amt of freshly made Paneer) 10 oz powdered Confectioner's sugar 2 small
packets Half and Half 1 tsp powdered cardamom 1/2 tsp rose water 2 tsp
slivered almonds 2 tsp chopped pistachios 6 cups water 3 cups sugar
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