food recipes my type of food

8/3/2019 Food Recipes My Type of Food

1/23

Taar GoshtAdded to a sizzling pan of masalas, meat is then meticulously cooked with yogurt and stock.

INGREDIENTS

1 kg mutton cut into pieces -washed and patted dry

1 cup ghee

8 cardamoms

5 cloves

1 tsp cinnamon - broken 2 bay

leaves

1 tbsp ginger paste

1/2 cup yogurt - whisked

1/2 cup onion paste - fried

2 tbsp almond paste

1 tsp chilli powder

5 cups water

1 tsp black pepper powder

1 tsp saffron - crushed and

soaked in 1 tbsp warm milk

1/4 tsp cardamom - powdered

1/4 tsp cinnamon - powdered

1/4 tsp cloves - powdered

1/8 tsp nutmeg - powdered

METHOD:

Heat ghee in a pan and over medium heat and add

cloves,cardamom, cinnamon, bay leaves, stir until the cardamombegins too change colour.

Increase the heat and add the meat and ginger paste and stir fry tillmeat is well cooked.

Lower the heat, cover and cook for about 20 minutes.

Uncover, increase to medium and stir fry till fat separates.

Remove the pan from heat, stir in yoghurt, and stir fry until theliquid evaporates.

Add the fried paste, red chilies, stir until the moisture evaporates,add the stock, bring to a boil, reduce to low heat and simmer untilmeat is cooked.


2/23

Keema Dum

Minced meat marinated and cooked in layers offlavors.

INGREDIENTS

1/2 kg minced meat2 cups onions-sliced thinly1/4 cup ghee1 tsp ginger paste1 tsp garlic paste1/4 cup chopped raw papaya1 tbsp coriander seeds -roasted and powdered

6 cloves-roasted andpowdered6 greencardamoms - roastedand powdered1 tsp cumin seeds - roastedand powdered ]1/2 tsp pieces ofcinnamon -roasted and powderedseeds of1 blackcardamom -roasted and powdered1/2 tsp pieces ofmace -roasted and powdered1/8 tsp grated nutmeg

4 peppercorns - roasted andpowdered2 tbsp mustard oilsalt to taste2 cloves powdered2 tbsp chopped corianderleavesFor smoking1 tsp chilli powder1 piece ofcoal1/2 tsp ghee

METHOD:

Heat 1/4 cup ghee. Fry the onions till brown and crisp; removeand grind to a paste with some water.

Mix the minced meat with the ginger and garlic paste andchopped papaya.

Add the roasted and powdered ingredients and the onionpaste.

Marinate for at least 2 hrs. Heat theoil in a heavy-basedsaucepan with a tight fitting lid.

Add the mincemeat, salt and chilli powder, mix well, cover andcook thoroughly over low heat.

Donot stir while cooking. The fat will separate whencooked.

Before serving, set alight a piece ofcharcoal.

Place it in a small bowl orin an aluminium foil shaped like acup.

Place this in the centre ofthe cooked minced meat, pour the1/2 tsp ghee and the powdered clove overit and coverimmediately.

Leave thus for about 5 minutes, remove the coal and bowl/foil;serve mince garnished with chopped coriander leaves.


3/23

Dabba Gosht

Bread and noodles are surprising ingredients in this tasty dish of meat and

egg

INGREDIENTS

500 gm boneless mutton -

cut into small cubes

2 tbsp ginger, garlic and

chillies paste

1/2 cup coriander leaves -

finely chopped

2 big tomatoes- sliced

2 big sliced bread - soaked in

water for 2-3mins and then

squeezed out

1/2 tsp white pepper

powder

6 eggs

1/2 cup ghee

1/2 cup noodles - boiled

salt to taste

METHOD:

Marinate mutton in ginger, garlic and chillies paste.

After marinating, cook with very little water. When mutton is

cooked, there should be just about 2-3 tbsp of water in it.

When slightly cool, mix in bread, noodles, chopped coriander,pepper and salt.

Heatghee in a pan till smoke appears. Simultaneously take 4

beaten eggs in a baking dish and pour on it 3 ofheatedgheedirectly from gas.

Spread the mutton mix over it evenly.

Place tomato slices over it, the pour the remaining beaten

eggs, and finish with the leftover hotghee from gas.

Bake it in a pre-heated oven (180 deg Celsius for 20 min) tillegg is well cooked, should be slightly soft, after removing

from oven drain off excessghee.

Serve hot with rotis orparantha or have it by itself.


4/23

ChickenChettinad

A melange of spices makes this fiery chicken dish a Southern favourite

INGREDIENTS

Ingredients:

1 kg chicken2 whole red chillies

5 cloves of garlic

1 tsp aniseed

1 tsp cumin seeds

2 tbsp black

peppercorns

4 cloves

a stick of cinnamon

1 tsp turmeric

2 onions - finelychopped

1 tomato - finely

chopped

4 tbsp oil

salt to taste

METHOD:

Method:

Grind the red chillies, ginger, garlic, aniseed, cumin seeds and

black peppercorns together with some water forming a paste.

Keep aside.

Heat oil in a pan and saut the onions till they turn golden

brown. Add cloves, cinnamon stick, ground masala paste,turmeric, salt, tomato and some water. Stir well.

Add the chicken coating it well with the masala. Finally, add

some water and let it simmer till the gravy thickens and thechicken is tender.

Serve hot.


5/23

Murgh Rizala

A dinner party piece of chicken in yoghurt, coconut, cream and cashewnut

paste, finished with silver leaf

INGREDIENTS

1 kg boneless chicken cubes

300 gm white onions

20 gm ginger

20 gm garlic

12 green cardamoms

5gm white pepper powder

20 gm desiccated coconut

50 gm cashewnuts

250 gm curd

150 gm khoya

150 gm cream

250 gm ghee

2 drops kewra jal

2 drops mitha ittr

2 silver leaves

salt to taste

METHOD:

Wash and clean chicken pieces. Blanch in a pan of boilingwater, remove the scum, drain and keep aside.

Extract the juice of ginger and garlic and keep aside.

Grind separately onions, cashewnuts and coconut to a finepaste.

In a heavy bottomed pan place the chicken, pour enough

water to cover, add salt, green cardamoms and bring to boil,then simmer.

When the chicken is half cooked, add the ground onions and

the ginger-garlic juice. Cook until dry.

Then addghee and the beaten curd, fry till the meat is dry.

Add the nut paste and coconut and fry for 2 to 3 minutes,taking care that the masala does not brown.

Then add white pepper and 1 cup of water, or enough for a

thick gravy. Simmer for a while.

Remove from fire add kewra jal, mitha ittrand mashed khoya.Blend well.

Finally add the cream.

Serve hot garnished with silver leaf.Roomali roti is a good

accompaniment for this dish.


6/23

Murg Korma

Chicken marinated in yoghurt and spices, microwaved and served with

browned onions

INGREDIENTS

1 kg chicken broiler-skinned

and cut into pieces

1 cup onions-grated

1 tbsp oil

1/2 tsp green cardamom-

seeds only

6 cloves

1/2 tsp black cardamom-seeds only

1 tbsp coriander seeds

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp ginger paste

1 tsp garlic paste

1/2 cup yoghurt

1.5 tsp salt

1200 W Microwave

METHOD:

Powder together the green cardamoms, cloves, black

cardamom and the coriander seeds.

Prick the chicken pieces and mix together with the powderedspices, chilli powder, turmeric, ginger-garlic paste, yoghurt

and salt. Marinate this for about an hour.

Mix the onions and the oil in a dish and cook uncovered at HIfor 20 minutes, stirring once or till a dark brown.

Put aside 1 tbsp for garnish and grind the rest to paste. Mix

into the chicken.

Cook covered at HI for 5 minutes turning once.

Lower the power to 70% and cook covered for 12 minutes ortill cooked through. Serve garnished with the browned onions.


7/23

Boneless ChilliChicken

Chicken deep fried in a delectable batter, served hot and crisp.

INGREDIENTS

350 gm boneless chicken-

diced

1 egg-slightly beaten

1/2 cup cornflour

1/2 tsp garlic paste

1/2 tsp ginger paste

oil for deep frying

2 cups onions-chopped

coarsely

2 tbsp green chillies-thickly

sliced or to taste (remove

the seeds if too hot)

1 tbsp soya sauce

2 tbsp vinegar

some greens for garnish

METHOD:

Mix together the chicken, egg, cornflour, garlic and ginger

paste, and enough water so that the chicken pieces are 'coated'with the batter. Leave thus about half an hour.

Heat the oil and deep fry the chicken pieces over high heat to

begin with and then lower the heat till chicken is cookedthrough.

Drain on absorbent paper till required.

Heat 2 tbsp oil in a wok, and stir fry the onions in it over high

heat till they look 'wet'.

Add the green chillies and stir a few times, add the remainingsalt, soya sauce, vinegar, and the chicken.

Mix well, and serve garnished with some greens.


8/23

KadhaiMurg

Diced chicken tossed with an assortment of spices, powders, pastes and

seasoning, well worth the long ingredient list.

INGREDIENTS

1 kg diced chicken8 whole red chillies


1/2 bowl ofghee

1.5 tbs garlic paste

1 kg tomatoes - chopped

4 chopped green chillies

2.5 tbsp ground ginger

2 tbsp fresh coriander -

chopped

1 tsp green cardamompowder

1/2 tsp brown cardamom

powder

A pinch of black pepper

powder

A pinch of cumin powder

1 tsp fenugreek powder

(kasoori methi)

A pinch of fennel powder

Salt - to taste

METHOD:

Roast the whole red chillies and coriander seeds, thencoarsely grind them.

Heatghee in a pan, saute the garlic lightly.

Add the ground spices and stir.

Now add tomatoes stirring constantly for 2-3 minutes.

Add the green chillies and ginger, simmer for 4-5 minutes.

Then add the chicken, mix well and cook till almost done.

Now sprinkle salt and fresh coriander leaves, stir.

Add the black pepper powder, brown cardamom powder,fenugreek powder, cumin powder, green cardamom powder

and fennel powder.

Stir again and serve


9/23

Chicken ReshmiBiryani

A single pot dish of chicken and rice flavoured with saffron and other spices

INGREDIENTS

1 kg chicken (broiler) - cut

into 8 pieces

1 kg onion - sliced

oil - for frying1 cup hara dhania - finely

chopped


1/2 tsp ginger paste

1 tbsp dhania powder

1/2 tsp haldipowder

2 tsp chilli powder

1/2 tsp garam masala

1 cup dahi

1 tbsp salt1 tsp kewra essence

Forrice

2 cups basmatior sela rice -

washed and soaked for 30

minutes

2 tbsp oil

6 pepper corns

6 cloves

6 green cardamoms

1/2 tsp saltwater

1/4 tsp saffron - soaked in 2

tbsp warm milk

dough - to seal the pan

METHOD:

Marinate the chicken in ginger and garlic

paste, dhania powder,haldi powder, chilli powder,garammasala powder, yogurt, salt and kewra for 3-4 hours.

Heat oil in a kadahi and fry the onions in it till brown andcrisp.

Drain out the oil from the onions and keep aside.Heat oil again in another pan and add the peppercorns, cloves,

and cardamoms in it.When slightly dark add the rice and turn around to mix well.

Drain the rice and keep aside.Add 2 1/2 cups water and bring to a boil.

Lower the heat and cook for about eight minutes.The rice is almost done but not fully cooked. Keep aside.

Heat 1/2 cup of the remainder of the oil in a kadahi with a lidand add the chicken to it, spreading it to form a layer.

Cover the chicken, make a layer of half each of the rice,onions and coriander leaves.

Repeat the same layers a second time, sprinkle the saffronmixture over it and cover the pan, sealing it with some dough

(grease the edges before applying the dough, so that thedough comes off easily later on).

Let cook on high heat for 10 minutes, then place on

a tawa and leave on low heat to cook for about an hour.

Alternatively, you could cook it in a moderate oven for anhour. Break the seal and serve either in the same pan or

transfer on to a serving dish.


10/23

Chicken Schezwan Rice

Rice with chicken, prawns and an assortment of veggies.

INGREDIENTS

250 gm long-grain basmati

rice

1 carrot-washed, peeled and

chopped

1/4 cup French beans-

washed and finely chopped

1 medium green capsicum-washed, de-seeded and

finely chopped

3 spring onions-washed and

chopped

1 cup chicken-shredded

1/2 cup small shrimps-

cooked

2 tbsp soya sauce

1 tbsp celery-washed, ends

trimmed and chopped

1/2 tbsp chili sauce

1 tbsp vinegar

1 tbsp Worcestershire sauce

1/2 tbsp ajinomoto (Chinese

salt) - optional

1/4 tsp salt-to taste

1 onion-sliced

3-5 drops oil

1 garlic-chopped

1/2 cup tinned mushrooms-

washed, drained and

chopped orfresh mushrooms

-washed and chopped

(optional)

METHOD:

Put a tsp of oil in a vessel. Fry the onion till transparent.

Add carrots, beans, capsicum, celery, spring onion and

mushrooms, if desired.

Cook for a few minutes until they begin to turn brown.Transfer to another vessel.

Now, fry the chicken and prawns.

Pour a little oil in the vessel. Add chopped garlic.

When it turns brown, remove it and keep aside.

Once the oil is flavoured with garlic, put the rice in the same

vessel of oil. Fry it for 5 minutes.

Add all the vegetables, chicken and prawns.

Cook the rice in the chicken stock.

When the rice is cooked, add all the sauces.

Increase heat and fry for 5 minutes. Stir and serve hot.


11/23

Mutton Yakhni Pulao

Mutton cooked with masalas is stirred in with seasoned rice and topped off

with mutton stock.

INGREDIENTS

For mutton

1 kg mutton - cut into pieces


1 onion - roughly chopped

2 inch piece of ginger

12 cloves of garlic

2 bay leaves

4-5 green cardamoms

2 cinnamon sticks

6-7 cloves water

Forthepulao

3-4 tbsp olive oil

2 bay leaves

6-7 cloves

4-5 cinnamon sticks

4-5 green cardamom

7-8 onions - thinly sliced

length-wise

2 heaped tbsp ground

ginger

4 heaped tbsp ground garlic

1 grated nutmeg

1 tsp cinnamon powder

2 cups of basmati rice

4 cups of mutton stock

salt - to taste

METHOD:

Formutton Tie up the onion and all the spices into a small

cloth (potli) and cook it with the meat. Add enough water.

Forthepulao Heat the oil in a heavy-bottomed vessel. Add

the whole spices to it.

Once they start spluttering, add the onions. Fry till they turn

golden brown in colour.

Add ginger and garlic and stir for some time.

Add nutmeg and cinnamon powder and mix well.

Mix in the cooked mutton and the rice.

Sprinkle salt over it and continue to stir.

Add the mutton stock and mix well.

Cover it with a heavy lid to prevent the steam from escaping.

Cook on low heat for about 15-20 minutes.

Serve hot with raita or chutney.


12/23

Chicken Pulao

A good way to use up leftover chicken curry - just add rice and make pulao in

minutes

INGREDIENTS

leftover chicken curry

2 cups rice-soaked

1.5 cups water or as

required

METHOD:

Make chicken curry and add to this soaked rice, and enough

water to make up the liquid (including the gravy), coming upto about 2 1/2cms/1" above the chicken and rice mixture.

Cook this as you would cook rice, and serve garnished withcoriander leaves.


13/23

NarkelNaru

Grated coconut cooked in sweetened cream and milk, and shaped into bite

sized balls

INGREDIENTS

1 coconut-grated finely

1 litre milk

250 gm sugar

6 tbsp cream

pinch cardamom powder

water

METHOD:

Boil the milk with the grated coconut till it reaches the point

where the milk dries up completely. Remove from heat.

Heat 6tbsp cream in a bowl. Add 250gms of sugar in a cup ofwater and stir to make syrup.

Add the coconut and keep stirring till it dries up once again.Remove it from heat.

Add the cardamom powder and make small balls. Cool andthen serve.


14/23

Malpoa

Semolina batter flavoured with cardamom, fried and served with sugar syrup

INGREDIENTS

100 gm semolina

300 gm flour

Oil for frying

4 large black cardamom

seeds

1/2 kg sugar

pinch of sodium bi-

carbonate .

METHOD:

Forthe Syrup, in about 2 litres of water add a kg of sugar.

Boil the two together and cool and leave aside.The Malpoa will be finally added to this mixture.

Mix together the flour and the semolina by adding enough

water to make a thick batter and keep it aside for 5-6 hours, asthe semolina has to melt.

Add the cardamom seeds, a pinch of salt and sugar and

sodium bi carbonates and stir well.

Heat oil in a small pan. Deep-fry a spoonful of batter at a timeinto the mildly simmering oil.

The batter will spread to make malpoas.

Soak the malpoas in the syrup that has already been prepared.Cool it.

Remove from the syrup and serve.


15/23

Chicken Kobiraji

Chicken fried in egg and breadcrumbs, from the streets of Kolkata

INGREDIENTS

500 gm boneless pieces of

chicken breasts-beaten flat

4 green chillies

100 gm onions

8 eggs

10 cloves garlic

250 gm breadcrumbs

25 gm ginger

8 tbsp oil

1 lemon

1/2 cup coriander-chopped

1/4 cup mint-chopped

100 gm besan

METHOD:

Wash the chicken properly.

Marinate the chicken with lemon juice, onion, garlic, ginger,

green chilli paste and with finely chopped mint and corianderand salt to taste.

Mix the gram flour and little salt. Now put the fillets the

mixture and, after taking out, sprinkle breadcrumbs on thefillets.

Beat the eggs with little salt.

Heat the oil in the pan.

Coat the fillets with beaten egg and bread crumbs.

Put the fillets in the pan to deep fry till brown on both sides.


16/23

MuttonBiryani

Masala coated mutton mixed in with zesty rice, served hot.

INGREDIENTS

5 tbsp of oil

700 gm mutton

1 tsp roughly ground garlic

1/2 bowl water

1 tsp salt or to taste

3-4 cloves

2-3 whole green cardamom

2-3 cinnamon sticks

2 tsp curd

1 tsp garam masala

boiled rice

Optional: food colour and

saffron

METHOD:

Heat oil in a pan, add the garlic and stir.

Add the mutton and water and stir again.

Now add the salt, cloves, cardamom, cinnamon curd

andgaram masala.

Stir well, cover and cook for about one hour.

Then add the rice, if needed add some more water.

Add the colour and saffron, cover the dish and seal the sideswith dough.

Cook till well done and serve.


17/23

Mutton Korma

Mutton stirred in with curd, water, spices, garlic-ginger, cloves, cardamom

and cinnamon sticks.

INGREDIENTS

1/2 bowl of oil

1 finely sliced onion

700 gm mutton

3-4 tsp curd

1 bowl of water

1 tbsp salt or to taste

2 tsp coriander powder

1 tsp red chilli powder

1 tsp roughly ground

garlic

1 tsp roughly ground

ginger

3-4 cloves

2-3 whole greencardamom

2-3 cinnamon sticks

2 tsp fried onions

METHOD:

Heat the oil in a deep dish, add the finely sliced onions and

lightly fry it.

Add the mutton, curd, salt, water, coriander powder, red chillipowder and stir for a few minutes.

Now add the garlic, ginger, cloves, green cardamom and the

cinnamon sticks and mix well.

Cover it and cook on a slow fire for about 30 mins, then addthe fried onions and stir again.

Cover and cook for an hour or till done.

Garnish with thin deep fried onion rings and serve hot.


18/23

ChickenMomosFreshly made dough filled with chicken or veggie mix, steamed.

INGREDIENTS

Forthedough

120 gm refined flour

1/4 tsp baking powder

1/2 tsp salt water - for

kneading

Forthe ChickenFilling

1 cup chicken - minced

1/2 cup onions - finely

chopped

1/4 tsp black pepper

powder

1 tbs oil


1/2 tsp soya sauce

Salt - to taste

1/4 tsp vinegar

Forthe VegetarianFilling

1 cup cabbage and carrots -

grated

2 tbsp onions - chopped fine1/2 tsp garlic - chopped fine

1 tbsp oil

1/4 tsp vinegar

1/2 tsp soya sauce

Salt - to taste

Pepper - to taste

1 tbsp cornflour

For Chilli Sauce

25gm garlic - peeled

6 gm whole red chillies3 tbsp vinegar

1 tbsp oil

Salt - to taste

Sugar - to taste

METHOD:

For Chilli Sauce Cut the red chillies and soak them in waterfor about two hours. Cut up into small pieces and soak in the

vinegar for one to two hours. Put all the ingredients in a mixieand grind to a smooth paste.

ForMomos In a bowl mix all the ingredients of the chicken

or vegetable filling, according to your choice. Keep aside.

Knead the refined flour, baking powder and salt together intofirm dough. Cover and keep aside for 30 minutes.

Roll the dough into very thin 4-5 inch rounds.

Take each round piece and place some filling in the center.

Bring the edges together and twist to seal it.

Steam in a steamer for about 10 minutes and serve hot with

chilly sauce.


19/23

Dahi Keema Samosa

Samosa filled with keema and masala mixture.

INGREDIENTS

50 gm onion

5 gm whole garam

masalas

250 gm keema

1 tbsp hung curd

10 gm ginger-garlic paste

250 gm refined flour

1 tbsp garam masalas-for

taste

4-5 gm chopped ginger

15-20 gm dry fruits

METHOD:

Heat the oil, add the wholegaram masala, sliced onions and

saute until they turn a golden brown.

Add the ginger-garlic paste. Add the red chilli powder, salt,turmeric, coriander powder, curd to the keema and mix well.

Add the marinated keema to the oil and cook well. Add thechopped ginger to the keema. Add the dry fruits.

Forthesamosa

Add salt to refined flour along with oil to make a stiff dough.

Portion into small balls. Roll into pancakes. Add the keema topancake and shape (crescent shaped).

Fry till cooked.

Forthedip

Mix the hung curd, castor sugar, salt, cardamom powder, rose

water and mix well.


20/23

Grilled Cheese Sandwich

Easy, quick and yum, no wonder this recipe refuses to die down.

INGREDIENTS

4 bread slices

1 tsp salt or to taste

1/8 tsp kali mirch powder

1/2cup cheese-grated

chopped green chillies to

taste

1 tbsp chopped coriander

leaves

1 tbsp butter

METHOD:

Mix cheese, salt, kali mirch, coriander and green chillies.

Butter the bread slices.

Place half each of the cheese mixture over two slices, on the

unbuttered side.

Cover both with the other slices, buttered side on top.

Grill and serve.


21/23

CheeseBalls

Mix, mash, fry and you're done. The end result is delicious crisp balls, oh so

yum.

INGREDIENTS

1 cup cheese-grated

2 eggs

1/4cup maida

1 tsp salt

1/4 tsp chilli powder

1/2 tsp baking powder

oil for frying

METHOD:

Mix all the ingredients except the oil, and beat to a fluffy

batter.

Rest in a cool place about 15 minutes.

Heat the oil and deep fry spoonfuls of the batter to a goldencolor, first at high then medium.


22/23

Grilled Chicken

Doused with flavours, grilled chicken is served with red wine and shallot

sauce.

INGREDIENTS

220 gm chicken breast with

skin

2 gm crushed black pepper

4 gm salt

15 gm grated onion

3 gm mustard paste

30 ml olive oil

7 pieces black olive, stoned

and chopped

Sauce

20 gm butter

30 gm shallot grated

salt and black pepper toseason

60 ml red wine

METHOD:

In a bowl, mix olive, grated onion, ginger, pepper and salt.

Whip into a thick mixture. Pour over chicken and allow it tostand for 1-2 hours. Grill.

Forthesauce, heat the butter in a pan, add shallots and stir-

fry for 1-2 minutes. Add red wine and cook over slow heatuntil the wine is reduced to half. Season with salt and pepper.


23/23

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