Pakistani and Indian

Shahi-Butter-ChickennIngredients:

  • 1/2 cup unsalted cashew nuts, chopped,
  • 3 tablespoon vegetable oil,
  • 1 tsp medium garam masala,
  • 1 teaspoon garlic (crushed),
  • 1 teaspoon ginger (crushed),
  • 1/4 teaspoon red chili powder,
  • 1/4 teaspoon Condor powder (opt),
  • 1/4 teaspoon turmeric powder (haldi),
  • 1 lbs Boneless skinless chicken breast,
  • 1/2 can tomatoes, crushed,
  • 1/4 cup cream, heavy,
  • 1/4 cup raisins, golden,
  • 1/2 teaspoon cardamom powder

Instructions:

1. Place cashew nuts in small bowl and cover with hot water. Soak 30 minutes and drain most of the water. Blend nuts in blender until they form a somewhat smooth paste that retains some texture. Heat oil in a saucepan or wok and sauté the onions until golden brown. "Splutter fry" 1/2 teaspoon of the garam masala powder, and reserve the remainder to garnish the finished dish. Quickly add garlic, ginger, red chili powder, coriander powder and turmeric powder to the pan. Add the chicken (cut into 1" strips) and mix well until the meat is sealed with the spices, about 2 minutes.

2. Mix in tomatoes and simmer until the chicken is cooked. Then add the cashew paste and cream. Bring to a boil. If needed, correct the consistency of the dish by adding water. You want a smooth, slightly thick sauce. Raise heat and "fimmer" dish until the oil floats on top. Add raisins. Garnish with remaining garam masala and cardamom powder.


• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 30 minutes.


chicken-tikka-masalaIngredients:

  • 1 kilogram chicken cut into small pieces,
  • 1 tablespoon chopped ginger,
  • 1 inch piece ginger thin sliced strips,
  • 4-5 green chilies cut into half , 2 green chilies fine chopped,
  • 3 tomato finely chopped,
  • 2 teaspoons black pepper, powder,
  • 1 tablespoon garam masala,
  • 4 tablespoons finely chopped fresh coriander
  • 1 teaspoons salt,
  • 1/2 cup oil


Instructions:

1. Heat oil in a shallow frying pan or Karachi. Add chopped ginger and green chili, stirring frequently fry for 2 minutes.

2. Add chicken and salt. Stirring frequently fry until the meat is well browned/

3. Add chopped tomatoes, stirring frequently fry the meat mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water if necessary to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.

4. Add ginger sticks, chopped green chili, black pepper, garam masala and little water. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the chicken is tender. Sprinkle with finely chopped coriander leaves

5. Serve hot with Nan or Chapati.

• Serves 6 people.

• Preparation Time: 15 minutes.

• Cooking Time: 40 minutes.

 

Chicken-Jalfrezi

Ingredients:

  • 1/2 kilogram chicken breasts, boneless,
  • 1/2 cup oil,
  • 2 onion, cut into small cubes,
  • 1 tablespoon ginger, cut into matchstick,
  • 1 tablespoon soy sauce,
  • 2 tomatoes, diced,
  • 2 green chilies (cut lengthwise),
  • 1/2 teaspoon chili powder,
  • 1 teaspoon salt,
  • 2 tablespoons vinegar,
  • 1 teaspoon black pepper, powder,
  • 1 teaspoon Monosodium Glutamate,
  • 2 tablespoons Ketchup

Instructions:

1. Cut chicken into long thin strips.

2. Heat oil, add onions and fry until transparent, about 5 minutes.

3. Add ginger, chicken and soy sauce and fry for 3-5 minutes.

4. Then add tomatoes, green chilies, chili powder and salt and cook 8-10 minutes on medium heat, stirring occasionally.

5. Reduce the heat to low, add vinegar, black pepper, Chinese salt and ketchup.

6. Cover and cook for 5 more minutes. Serve with white rice.


• Serves 6 people.

• Preparation Time: 20 minutes.

• Cooking Time: 35 minutes.


achari-lambIngredients:

  • 1 teaspoon fenugreek seeds (methi dane),
  • 1 teaspoon fenugreek leaves, dried,
  • 1 teaspoon nigella seeds (kalonji),
  • 1 teaspoon cumin (zeera powder),
  • 1 teaspoon aniseed (saunf),
  • 1/2 teaspoon turmeric powder (haldi),
  • 5 whole red chilies,
  • 1 1/2 teaspoon salt,
  • 1 teaspoon chili powder,
  • 2 tablespoons lemon juice,
  • 6 green chillies, slit lenghtwise,
  • 1 1/2 cup oil,
  • 2 medium onions cut in thin slices,
  • 1 1/2 kilograms mutton or chicken,
  • 1 1/2 teaspoon garlic paste,
  • 1 1/2 teaspoon ginger paste,
  • 1 1/2 cups yogurt, whisked,
  • 1 cup water.

Instructions:

1. In a small bowl, combine fenugreek seeds, fenugreek leaves, nigella seeds, cumin seeds, aniseed, turmeric powder, 1/2 teaspoon salt, red chili powder, crushed whole red chilies. Mix well. Mix 2 teaspoons of spices with lemon juice and fill into green chilies.

2. Heat oil in a medium skillet, add onions and sauté until the edges are brown about 5-8 minutes. Add meat, garlic and ginger, stirring constantly fry until meat turns brown, about 5 minutes.

3. Add yogurt and remaining salt. Mix well and stirring constantly, cook until water from yogurt has evaporated and oil begins to separate.

4. Add water, cover and cook over low heat until meat is almost tender. Add rest of the spices and little water, if needed. Mix well.

5. Place spice filled green chilies over meat, cover and cook on low heat, until meat is tender and oil separate from gravy, about 5 minutes.

6. Serve with Nan.

 

• Serves: 8 People.

• Preparation Time: 15 minutes.

• Cooking Time: 40 minutes.

Serve Hot


chicken-tikka-masalaChicken Tikka Masala Recipe. A traditional and very popular Indian chicken dish which is bursting full of flavour and colour. Taste our Chicken Tikka Masala recipe.

• 3 chicken breasts – 1 pound

• 4 Tbsp olive or groundnut oil

• 5 cardamom pods

• a 5cm cinnamon stick

• 1 ½ onions

• 2 tsp fresh ginger, minced

• 2 tsp garlic, minced

• 1 tsp cumin powder

• 1 tsp coriander powder

• ¼ tsp turmeric powder

• ½ to 1 tsp cayenne pepper

• 1 Tbsp paprika

• 1 tsp garam masala powder

• 1 large tomato

• 1 tsp tomato purée

• 150 ml water

• Salt to taste

• Yoghurt or 1 tin coconut milk, if desired

• Fresh coriander to garnish

• 1 sharp knife

• 1 chopping board

• 1 plate or tray

• 1 mixing bowl

• 1 large wide pan

• 2 wooden or regular spoons

• 1 bowl for mixing the spices

Step 1

Prepare the ingredients:

First of all, chop up the tomato finely and set aside for later use. Next, finely chop the onions and set aside. Finally, cube the chicken breasts into bite-sized pieces, season with a little salt and also put to one side.

Step 2

Make the masala paste:

Mix together in a bowl the ginger, garlic, cumin, coriander, turmeric, cayenne, garam masala and paprika.

Step 3

Flavour the oil and fry the onions:

Put the oil into a pan over a medium heat. When hot, add the cardamom pods and cinnamon stick, leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook while stirring, until brown.

Step 4

Add the spices:

Add the masala paste and stir for a minute.

Step 5

Add the remaining ingredients:

Add the tomato and tomato purée and stir for a minute till thoroughly combined.

Pour in the water and bring to a gentle simmer, stirring constantly.

Taste the sauce and season with salt if necessary.

Step 6

Cook the chicken:

Add the chicken cubes and mix well into the masala. Simmer for 10-12 minutes, stirring every few minutes, until the chicken is cooked and tender. Check this by piercing the chicken with a sharp knife - if it goes straight through and comes out clean, it is done. For a weaker curry flavour, add either 1 small tin of coconut milk or 1 medium sized carton of yoghurt. Mix well and simmer for another 5 minutes.

Step 7

Garnish and serve:

Place the chicken on a serving dish, decorate with coriander leaves and serve.


Preparation Time:

20 minutes

Cooking Time:

20 minutes


prawn_curryStep 1

You will need:

• 600 g prawns

• 2 medium onions

• 4 medium tomatoes

• 4 tbsp vegetable oil

• 2 cinnamon sticks

• 4 cardamom pods

• 4 cloves

• 2 green chillies

• 2 tbsp ginger and garlic paste

• Some salt

• Half tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 2 tbsp cumin powder

• 1 tbsp tomato paste

• 2 cups (500ml) hot water

• Half tsp garam masala powder

• Half coriander leaves

• 1 knife

• 1 tablespoon

• 1 teaspoon

• 1 large non-sticky pan

• 1 cup

• 1 spatula

Step 2

If your prawns still have their shells on, remove them.

First pull off the head. Then rinse the prawn in water. Remove the shell from the middle part of the prawn. Hold the exposed top end and pull the tail to remove the rest of the shell.

Then use a sharp knife to make a shallow slit down the middle of the curved back and pull out the dark coloured vein. You can use your fingers or a cocktail stick to do this.

Rinse the prawn again.

Good prawns should be a bluish/green colour once peeled.

Step 3

Peel and finely dice 2 onions, then 4 tomatoes.

Then chop 2 green chillies.

HANDY HINT

Dip your fingers in oil before you do this to stop the chilli juices from stinging your fingers.

Step 4

Put a large non-stick frying pan over a medium heat. Add:

3 tablespoons of vegetable oil

2 sticks of cinnamon

4 cardamom pods

and 4 cloves.

Fry for about 30 seconds, stirring continually.

Step 5

Add the 2 chopped onions and 2 green chillies to the pan, and fry for about 5 minutes or until the onions are a light golden brown. Stir frequently to stop the onions burning.

Step 6

Ginger and garlic

Now add 2 tablespoons of ginger and garlic paste. Stir well for a couple of minutes.

Step 7

Add

1/2 a teaspoon of turmeric,

1 teaspoon of red chilli powder and

1 teaspoon of coriander powder

half a teaspoon of garam masala

and fry for 5 minutes over a low heat, stirring frequently.

Step 8

Add the finely chopped tomatoes followed by 1 tablespoon of cumin powder. Then stir. Add 1 tablespoon of tomato paste and stir it in. Add a cup of water and keep stirring until the water is absorbed. Turn the heat down, put the lid on, and leave to simmer for 10-15 minutes, or until the oil separates from the dish and rises to the top.

Step 9

Add the prawns

Turn the heat back up to high and add the prawns to the pan. Then stir in 2 generous pinches of salt.

Step 10

Add approximately 200ml of warm water to the pan. Stir. Then put the lid on and bring the heat down. Leave for about 10 minutes or until the prawns are cooked. check occasionally. The prawns are done when they turn pink and opaque. When they are ready, turn the heat off.

Step 11

Garnish:

Finely chop the coriander and save a couple of good leaves to garnish. Now stir in the coriander to finish the dish.


Serve

Lay the coriander leaves onto the curry, and serve.


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Ingredients :
2 whole chickens, skinned ,
1 12 kilograms rice, basmati ,
500 grams yogurt ,
1 tablespoon red chili powder ,
As per taste salt , (for one cup 1 levelled tsp)
12 teaspoon turmeric ,
2 teaspoon coriander powder ,
1 tablespoon garam masala ,
1 lemons' (large) juice ,
4 medium onion skinned & thinly sliced ,
3 tablespoon garlic (crushed) ,
2 teaspoon ginger (crushed) ,
10 green chillies ,
1 cup coriander, fresh, chopped ,
12 cup mint leaves ,
12 cup oil ,
6 green chillies, chopped ,
2 tablespoon coriander leaves, chopped ,
some saffron, soaked in two tbsp water ,
1 or 2 drops kewra ,
few drops of yellow food color.
Instructions :
1. Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 14 onions for later use.
2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator.
3. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 14 cooked, drain and keep aside.
4. In a large pan place 12 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.
5. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.
6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork.
7. Serve with Raita and Baingan Ka Raita.
• Serves 6 people.
• Preparation Time: 15 minutes. • Cooking Time: 30 minutes.

Ingrediesindhibiryanints:

  • 2 whole chickens, skinned,
  • 1 1/2 kilograms rice, basmati,
  • 500 grams yogurt,
  • 1 tablespoon red chili powder,
  • As per taste salt (for one cup 1 levelled tsp),
  • 1/2 teaspoon turmeric,
  • 2 teaspoon coriander powder,
  • 1 tablespoon garam masala,
  • 1 lemons' (large) juice,
  • 4 medium onion skinned & thinly sliced,
  • 3 tablespoon garlic (crushed),
  • 2 teaspoon ginger (crushed),
  • 10 green chillies,
  • 1 cup coriander, fresh, chopped,
  • 12 cup mint leaves,
  • 12 cup oil,
  • 6 green chillies, chopped,
  • 2 tablespoon coriander leaves, chopped,
  • some saffron, soaked in two tbsp water,
  • 1 or 2 drops kewra,
  • few drops of yellow food color.

Instructions:

1. Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 14 onions for later use.

2. Put the fried onions, garlic, ginger, coriander leaves, mint, green chilies, salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt, garam masala, lemon juice and 2 tbsp. oil. Cut each chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator.

3. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon, 6 cloves, 5 big cardamoms, 8 small cardamoms, 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 1/4 cooked, drain and keep aside.

4. In a large pan place 1/2 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions, chopped coriander, green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice.

5. Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes, until the rice and meat are tender.

6. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork.

7. Serve with Raita and Baingan Ka Raita.


Serves: 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.


*very good for an upset stomach
Ingredients :
1 12 cup rice, Pakistani basmati ,
12 cup dal moong ,
5 cloves ,
1 teaspoon black pepper ,
1 inch piece cinnamon stick ,
3 large cardamom ,
1 teaspoon cumin seeds, zeera ,
2 teaspoon salt ,
1 small onion, peeled and thinly sliced ,
12 cup ghee or cooking oil.
Instructions :
1. Put the rice and dal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two.
2. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula.
3. Add enough water to cover the rice by about 1 to 2 inches. ( The amount of water depends on, how mushy the rice you want.)
4. Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy.
Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice. Serve immediately.
• Serves 4 people.
• Preparation Time: 20 minutes.
• Cooking Time: 30 minutes.

khichri*Very good for an upset stomach


Ingredients:
  • 1 12 cup rice, Pakistani basmati,
  • 12 cup dal moong,
  • 5 cloves,
  • 1 teaspoon black pepper,
  • 1 inch piece cinnamon stick,
  • 3 large cardamom,
  • 1 teaspoon cumin seeds, zeera,
  • 2 teaspoon salt,
  • 1 small onion, peeled and thinly sliced,
  • 12 cup ghee or cooking oil.

Instructions:

1. Put the rice and dal in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for about 2 hours. Drain in a sieve and let it stand for a minute or two.

2. Heat the ghee or oil in the heavy base pan and add the onions, stirring frequently fry to a pale golden color. Add the all spices, fry for 1 minute. Add rice, lentil and salt and level with a spatula.

3. Add enough water to cover the rice by about 1 to 2 inches. ( The amount of water depends on, how mushy the rice you want.)

4. Cover with a tight fitting lid, reduce the heat and allow to cook for about 20 -25 minutes or until rice is very tender and mushy.

Transfer it to a serving dish and add butter to it, butter will melt with the heat of the rice. Serve immediately.


Serves: 4 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.

Ingredients :
2 cups rice, basmati ,
1/2 teaspoon saffron threads ,
2 tablespoon boiling water, for saffron ,
1/4 cup butter ,
2 onion, finely chopped ,
1 inch piece ginger fresh, peeled & chopped ,
1 teaspoon cumin, grounded ,
1 tablespoon coriander seeds, ground ,
1 teaspoon cardamoms seeds, crushed ,
1 teaspoons peppercorns, coarsely ground ,
1 cinnamon stick ,
1 pound lamb, cut in 1" cubes ,
4 ounces apricot halves, dried cut crossw ,
4 ounces raisins (kish mish) ,
2 ounces cashews, slit in half ,
2 ounces almonds, slivered ,
2 bay leaves ,
3 teaspoons salt ,
2 cups chicken stock ,
3 tablespoons butter, melted ,
2 ounces pistachio nuts, chopped.
Instructions :
Rinse rice well, soak it in cold water for 30 minutes and drain.
Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes.
Melt butter in a large, heavy skillet. Add onions, ginger and garlic. Sauté, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté, stirring constantly for about 2 minutes.
Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Sauté for about 10 minutes, or until they are seared and brown.
Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt.
Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes.
Taste the mixture and add more salt if necessary.
Remove pan from heat.
Remove and discard cinnamon stick and bay leaves.
Set aside and keep warm.
Preheat oven to 350 degrees F. I
n a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes.
Remove pan from heat and drain rice in a colander. Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish.
Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish.
Add another third of the rice and saffron water.
Add the remaining meat and fruit mixture, reserving the pan juices.
Finish with a last layer of the rice sprinkled with the remaining saffron water.
Pour the reserved pan juices over all. Sprinkle with pistachios, remaining almonds, and remaining melted butter.
Cover casserole dish and bake until the rice has absorbed all the liquid--approximately one half hour.
Remove from oven and serve immediately.
• Serves 6 people.
• Preparation Time: 15 minutes.
• Cooking Time: 30 minutes.

sindhibiryaniIngredients:

  • 2 cups rice, basmati,
  • 1/2 teaspoon saffron threads,
  • 2 tablespoon boiling water, for saffron,
  • 1/4 cup butter,
  • 2 onion, finely chopped,
  • 1 inch piece ginger fresh, peeled & chopped,
  • 1 teaspoon cumin, grounded,
  • 1 tablespoon coriander seeds, ground,
  • 1 teaspoon cardamoms seeds, crushed,
  • 1 teaspoons peppercorns, coarsely ground,
  • 1 cinnamon stick,
  • 1 pound lamb, cut in 1" cubes,
  • 4 ounces apricot halves, dried cut across,
  • 4 ounces raisins (kish mish),
  • 2 ounces cashews, slit in half,
  • 2 ounces almonds, slivered,
  • 2 bay leaves,
  • 3 teaspoons salt,
  • 2 cups chicken stock,
  • 3 tablespoons butter, melted,
  • 2 ounces pistachio nuts, chopped.

Instructions:
  1. Rinse rice well, soak it in cold water for 30 minutes and drain.
  2. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes.
  3. Melt butter in a large, heavy skillet. Add onions, ginger and garlic. Sauté, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown. Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté, stirring constantly for about 2 minutes.
  4. Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Sauté for about 10 minutes, or until they are seared and brown.
  5. Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt.
  6. Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes.
  7. Taste the mixture and add more salt if necessary.
  8. Remove pan from heat.
  9. Remove and discard cinnamon stick and bay leaves.
  10. Set aside and keep warm.
  11. Preheat oven to 350 degrees F. I
  12. In a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes.
  13. Remove pan from heat and drain rice in a colander. Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish.
  14. Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish.
  15. Add another third of the rice and saffron water.
  16. Add the remaining meat and fruit mixture, reserving the pan juices.
  17. Finish with a last layer of the rice sprinkled with the remaining saffron water.
  18. Pour the reserved pan juices over all. Sprinkle with pistachios, remaining almonds, and remaining melted butter.
  19. Cover casserole dish and bake until the rice has absorbed all the liquid--approximately one half hour.
  20. Remove from oven and serve immediately.

Serves: 6 people.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.


Ingredients :
1 kilogram mutton or chicken ,
750 grams rice, basmati ,
500 grams potatoes ,
500 grams tomatoes, diced ,
250 grams yogurt ,
1 teaspoon red chili powder ,
As per taste salt ,
2 medium onion sliced ,
3 tablespoon garlic (crushed) ,
2 teaspoon ginger (crushed) ,
10 whole green cardamoms ,
4 whole black cardamoms (bari Iliachi) ,
10 cloves ,
10 pieces black pepper ,
1 inch piece cinnamon stick ,
1 teaspoon zeera ,
2 bay leaves (taze patta) ,
10 whole dried plums (aaloo bukharay) ,
some ghee or cooking oil ,
6 pieces green chillies ,
2 tablespoon coriander leaves, fresh ,
2 tablespoon mint leaves ,
1 or 2 drops kewra ,
3 drops yellow food color ,
1 1/2 teaspoons garam masala ,
1/2 cup ghee or oil.
Instructions :
1. Marinate meat with garlic, ginger, salt, chili powder and garam masala for half an hour.
2. Meanwhile, heat oil or ghee in a heavy based sauce pan and fry onions for 5-10 minutes to a golden brown. Remove onions from oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.
3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 12 cup water, cover and cook over low heat. When meat is half cooked, add potatoes and cook over low heat.
4. While the meat is cooking, prepare spice water. In a small saucepan, put 1 12 cups water, 1 teaspoon black pepper corn, 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon cloves, 2 tablespoon coriander seeds, 2 tablespoons aniseeds, 12 teaspoon ground nut meg, 12 teaspoon mace, 12 teaspoon sandal bura (optional), 3-4 large cardamoms, 1 tablespoon green cardamoms, 3 bay leaves. Place the saucepan over high heat and bring to a boil, reduce heat to very low, cover and cook until the mixture reduced to 34 cup.
5. Wash and soak rice in water for half an hour. In another pan boil rice with 2-3 teaspoon of salt and plenty of water. When rice is 12 cooked drain water, add 14 cup oil or butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.
6. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle coriander and mint leaves over the top layer of the rice Pour spiced water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.
7. Cover with a tight fitting lid and cook on medium heat for about 4-5 minutes to produce steam, then lower the heat to very low and cook for 20 minutes until the rice is tender.
8. Once the dish is cooked, leave it covered for a few minutes. Remove the lid, fluff up the rice with a fork and transfer to a serving dish.
9. Serve with Raita and green salad.
• Serves 6 people.
• Preparation Time: 20 minutes.
• Cooking Time: 30 minutes.

sindhibiryaniIngredients:

  • 1 kilogram mutton or chicken,
  • 750 grams rice, basmati,
  • 500 grams potatoes,
  • 500 grams tomatoes, diced,
  • 250 grams yogurt ,
  • 1 teaspoon red chili powder,
  • As per taste salt,
  • 2 medium onion sliced,
  • 3 tablespoon garlic (crushed),
  • 2 teaspoon ginger (crushed),
  • 10 whole green cardamoms,
  • 4 whole black cardamoms (bari Iliachi),
  • 10 cloves,
  • 10 pieces black pepper,
  • 1 inch piece cinnamon stick,
  • 1 teaspoon zeera,
  • 2 bay leaves (taze patta),
  • 10 whole dried plums (aaloo bukharay),
  • some ghee or cooking oil,
  • 6 pieces green chillies,
  • 2 tablespoon coriander leaves, fresh,
  • 2 tablespoon mint leaves,
  • 1 or 2 drops kewra,
  • 3 drops yellow food color,
  • 1 1/2 teaspoons garam masala,
  • 1/2 cup ghee or oil.

Instructions:

1. Marinate meat with garlic, ginger, salt, chili powder and garam masala for half an hour.

2. Meanwhile, heat oil or ghee in a heavy based sauce pan and fry onions for 5-10 minutes to a golden brown. Remove onions from oil and stir into the yogurt. Rub this yogurt all over the marinated chicken cover and put in a cool place for at least an hour.

3. Reheat the oil, add the meat along with the marinade and all of the whole spices, and stirring frequently, fry the meat 5-10 minutes. Add 12 cup water, cover and cook over low heat. When meat is half cooked, add potatoes and cook over low heat.

4. While the meat is cooking, prepare spice water. In a small saucepan, put 1 1/2 cups water, 1 teaspoon black pepper corn, 1 cinnamon stick, 1 teaspoon cumin, 1 teaspoon cloves, 2 tablespoon coriander seeds, 2 tablespoons aniseeds, 12 teaspoon ground nut meg, 12 teaspoon mace, 12 teaspoon sandal bura (optional), 3-4 large cardamoms, 1 tablespoon green cardamoms, 3 bay leaves. Place the saucepan over high heat and bring to a boil, reduce heat to very low, cover and cook until the mixture reduced to 3/4 cup.

5. Wash and soak rice in water for half an hour. In another pan boil rice with 2-3 teaspoon of salt and plenty of water. When rice is 12 cooked drain water, add 14 cup oil or butter and fluff with a fork to prevent the rice from sticking. Keep rice to one side.

6. In a large pan place 2 inch layer of rice at the bottom, then a layer of meat, tomatoes, and dried plums on top, repeating this until the meat and rice have been used up. Sprinkle coriander and mint leaves over the top layer of the rice. Pour spiced water and kewra over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice.

7. Cover with a tight fitting lid and cook on medium heat for about 4-5 minutes to produce steam, then lower the heat to very low and cook for 20 minutes until the rice is tender.

8. Once the dish is cooked, leave it covered for a few minutes. Remove the lid, fluff up the rice with a fork and transfer to a serving dish.

9. Serve with Raita and green salad.


Serves: 6 people.
Preparation Time: 20 minutes.
Cooking Time: 30 minutes.


Ingredients :
1 kilogram lamb meat on the bone ,
12 cups water ,
2 garlic bulbs ,
2 inch piece ginger cut into pieces ,
3 small onion sliced ,
8 cloves ,
1 teaspoon black pepper ,
1 inch piece cinnamon stick ,
1 teaspoon coriander seeds crushed ,
5 large cardamom ,
2 bay leaves ,
2 teaspoon salt ,
34 cup aniseed (saunf) ,
12 cup coriander seeds, ground ,
3 12 cups rice, Pakistani basmati ,
* For Masala :
1 cup ghee or cooking oil ,
2 medium Onions ,
8 whole green cardamoms ,
Half tsp/1 tsp peppercorns ,
1 inch piece cinnamon sticks ,
3 large cardamom,
ground green ,
6 cloves ,
1 tablespoon ginger paste.
Instructions :
1. Trim most of the fat from the meat. Wash thoroughly with cold water. Put water in a large heavy based saucepan and bring to boil. Tie aniseed and coriander seed in a piece of muslin to make spice bag.
2. Add meat, garlic, ginger, onions, cloves, black peppercorn, cinnamon, large cardamoms, bay leaves, salt and spice bag. Reduce the heat, cover and simmer gently for 40 to 45 minutes until the meat is tender.
3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
4. Strain the meat and reserve the stock. Discard the spices bag, spices, onion and ginger from meat. Peel the garlic cloves to remove the garlic pulp and add this to meat.
5. To prepare masala heat ghee or oil in a large heavy skillet over medium heat. Add onion and fry to a golden color, stirring constantly. Reserve 3 tablespoons fried onions and to the rest add green cardamoms, black peppercorn, cinnamon, black cardamoms, cloves and bay leaves. Fry for a minute, add meat and ginger.
6. Stirring frequently, fry this over medium heat for 2-3 minutes then add yogurt and fry until meat turns to golden color and water from yogurt has evaporated, about 4-5 minutes.
7. Add rice to the meat and add just enough reserved stock to cover the rice by 1 inch. (Alternatively measure the stock; it should be 3 3/4 cups. Add water to make it to required quantity.) Cook rice over medium-low heat for about 5-8 minutes or until rice are 34 cooked, stirring occasionally. Add reserved fried onions. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 15-20 minutes until rice is tender.
8. Fluff up the rice with a fork, and then transfer it into to a heated serving dish.
Serve with Raita.
* Variations : Use chicken instead of lamb and reduce the time from 45 minutes to 20 minutes.
Serve Immediately.
Serve Hot.
• Serves 6 people.
• Preparation Time: 30 minutes.
• Cooking Time: 30 minutes.

chickenpuloaIngredients:

  • 1 kilogram lamb meat on the bone (*Variation: Use chicken instead of lamb and reduce the time from 45 minutes to 20 minutes.),
  • 12 cups water,
  • 2 garlic bulbs,
  • 2 inch piece ginger cut into piece ,
  • 3 small onion sliced,
  • 8 cloves,
  • 1 teaspoon black pepper
  • 1 inch piece cinnamon stick,
  • 1 teaspoon coriander seeds crushed,
  • 5 large cardamom,
  • 2 bay leaves,
  • 2 teaspoon salt,
  • 34 cup aniseed (saunf),
  • 12 cup coriander seeds, ground,
  • 3 12 cups rice, Pakistani basmati,

* For Masala:
  • 1 cup ghee or cooking oil,
  • 2 medium onions,
  • 8 whole green cardamoms,
  • Half tsp/1 tsp peppercorns,
  • 1 inch piece cinnamon sticks,
  • 3 large cardamom,
  • ground green ,
  • 6 cloves,
  • 1 tablespoon ginger paste.


Instructions:

1. Trim most of the fat from the meat. Wash thoroughly with cold water. Put water in a large heavy based saucepan and bring to boil. Tie aniseed and coriander seed in a piece of muslin to make spice bag.

2. Add meat, garlic, ginger, onions, cloves, black peppercorn, cinnamon, large cardamoms, bay leaves, salt and spice bag. Reduce the heat, cover and simmer gently for 40 to 45 minutes until the meat is tender.

3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.

4. Strain the meat and reserve the stock. Discard the spices bag, spices, onion and ginger from meat. Peel the garlic cloves to remove the garlic pulp and add this to meat.

5. To prepare masala heat ghee or oil in a large heavy skillet over medium heat. Add onion and fry to a golden color, stirring constantly. Reserve 3 tablespoons fried onions and to the rest add green cardamoms, black peppercorn, cinnamon, black cardamoms, cloves and bay leaves. Fry for a minute, add meat and ginger.

6. Stirring frequently, fry this over medium heat for 2-3 minutes then add yogurt and fry until meat turns to golden color and water from yogurt has evaporated, about 4-5 minutes.

7. Add rice to the meat and add just enough reserved stock to cover the rice by 1 inch. (Alternatively measure the stock; it should be 3 3/4 cups. Add water to make it to required quantity.) Cook rice over medium-low heat for about 5-8 minutes or until rice are 34 cooked, stirring occasionally. Add reserved fried onions. Cover with a tight fitting lid, reduce heat to very low and allow to cook for another 15-20 minutes until rice is tender.

8. Fluff up the rice with a fork, and then transfer it into to a heated serving dish.

Serve with Raita. Serve Hot. Serve Immediately.


Serves: 6 people.
Preparation Time: 30 minutes.
Cooking Time: 30 minutes.


Ingredients :
1 kg rohu or other firm white fish ,
2-3 tablespoons lemon juice ,
2 teaspoons salt ,
12 cup oil ,
2 medium onions, finely chopped ,
1 tablespoon garlic, minced ,
1 tablespoon ginger, minced ,
2 teaspoons chilli powder ,
14 teaspoon turmeric powder (haldi) ,
2 teaspoons coriander powder ,
2 teaspoons garam masala powder ,
3 large tomatoes, chopped ,
14 cup coriander leaves, chopped ,
3-4 green chillies chopped.
Instructions:
1. Wash the fish and remove the scales, if any and cut the fish into 1 inch steaks. If the fish is boneless (fish fillets), then cut into 1 inch pieces.
2. Mix the lemon juice and 1 teaspoon salt and rub on the fish pieces and leave to marinate for 30 minutes.
3. Meanwhile prepare masala (gravy), heat oil in a heavy based pan and stirring frequently, fry the onions to light brown. Add ginger and garlic and stir fry for 3-5 minutes or until the mixture is golden brown. Add 2-3 tablespoons of water to prevent from burning.
4. Add chili powder, turmeric, coriander powder, garam masala powder, remaining salt and 3-4 tablespoons of water to prevent the spices from burning. Stir fry for a minute or two and then add chopped tomatoes. Stirring frequently, fry the mixture for 8-10 minutes or until tomatoes are reduced to a pulp and oil begin to separate from gravy.
5. Add fish and stir well to coat the fish pieces with spice mixture. Reduce the heat to low, cover with a tight fitting lid, and cook for 15-20 minutes or until the fish is tender, stirring occasionally. (It may be necessary to add extra water to prevent the fish from sticking to the bottom of the pan.) Adjust the seasoning with salt.
6. At the end of the cooking time add coriander leaves and chopped chillies.
Carefully transfer to a serving dish and serve with Chapati or boiled rice.
• Serves 8 people.
• Preparation Time: 15 minutes.
• Cooking Time: 40 minutes.

fishcurryIngredients:

  • 1 kg rohu or other firm white fish,
  • 2-3 tablespoons lemon juice,
  • 2 teaspoons salt,
  • 1/2 cup oil,
  • 2 medium onions, finely chopped ,
  • 1 tablespoon garlic, minced,
  • 1 tablespoon ginger, minced,
  • 2 teaspoons chilli powder,
  • 1/4 teaspoon turmeric powder (haldi),
  • 2 teaspoons coriander powder,
  • 2 teaspoons garam masala powder,
  • 3 large tomatoes, chopped,
  • 1/4 cup coriander leaves, chopped,
  • 3-4 green chillies chopped.

Instructions:

1. Wash the fish and remove the scales, if any and cut the fish into 1 inch steaks. If the fish is boneless (fish fillets), then cut into 1 inch pieces.

2. Mix the lemon juice and 1 teaspoon salt and rub on the fish pieces and leave to marinate for 30 minutes.

3. Meanwhile prepare masala (gravy), heat oil in a heavy based pan and stirring frequently, fry the onions to light brown. Add ginger and garlic and stir fry for 3-5 minutes or until the mixture is golden brown. Add 2-3 tablespoons of water to prevent from burning.

4. Add chili powder, turmeric, coriander powder, garam masala powder, remaining salt and 3-4 tablespoons of water to prevent the spices from burning. Stir fry for a minute or two and then add chopped tomatoes. Stirring frequently, fry the mixture for 8-10 minutes or until tomatoes are reduced to a pulp and oil begins to separate from gravy.

5. Add fish and stir well to coat the fish pieces with spice mixture. Reduce the heat to low, cover with a tight fitting lid, and cook for 15-20 minutes or until the fish is tender, stirring occasionally. (It may be necessary to add extra water to prevent the fish from sticking to the bottom of the pan.) Adjust the seasoning with salt.

6. At the end of the cooking time add coriander leaves and chopped chillies.

Carefully transfer to a serving dish and serve with Chapati or boiled rice.


Serves: 8 people.
Preparation Time: 15 minutes.
Cooking Time: 40 minutes.


fishbiryaniIngredients:

  • 450 grams rohu (any white fish fillets) ,
  • 1/2 cup vegetable oil,
  • 1 level teaspoon cumin seeds, zeera,
  • 1/2 level teaspoon mustard seeds (rai or sarson),
  • 1 clove garlic cloves, chopped,
  • 1 inch piece ginger fresh, peeled 1 teaspoon ajowan (carum),
  • 4 green chillies,
  • 1/2 teaspoon red chili powder,
  • As per taste salt,
  • 10 green cardamoms,
  • 4 black cardamoms,
  • 6 cloves,
  • 10 pieces black pepper,
  • 1 inch piece cinnamon stick,
  • 2 bay leaves (teyz patta),
  • 10 dried plums (aaloo bukharay),
  • some ghee or cooking oil,
  • 6 pieces green chili, finely chopped,
  • 2 tablespoon coriander leaves, fresh,
  • 3 pinches of yellow food color.

Instructions :

1. Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours

2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once. Add the chopped onions and, stirring frequently, fry them to a rich golden colour. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.

3. Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm.

4. Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water. When the rice are 34 cooked drain the water. Add 1/4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.

5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. Sprinkle the coriander and mint leaves over the top layer of the rice. Pour 12 cups of water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.

6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.

7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.

8. Serve with Raita. Serve Immediately. Serve Hot.


Serves: 6 people.
Preparation Time: 30 minutes.
Cooking Time: 30 minutes.


Ingredients :
1 whole chicken cut into 8 pcs ,
10 cloves ,
2 teaspoons black peppercorns ,
2 inch piece cinnamon stick ,
2 tablespoons coriander seeds ,
6 large black cardamoms ,
1 teaspoon cumin, white ,
1 small onion, coarsely chopped ,
5 garlic cloves ,
2 inch piece ginger cut into pieces ,
450 grams rice, Pakistani basmati ,
12 cup ghee or oil , 1
large onions skinned and thinly sliced ,
1 teaspoon black cumin seeds ,
1 teaspoon ginger paste ,
1 teaspoon garlic paste.
Instructions :
1. Wash chicken thoroughly under cold water tap. Place the meat, 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, coriander seeds, 3 cardamoms, white cumin, 4 cups water, onion, garlic, ginger and 1 teaspoon salt in a large heavy based saucepan.
2. Bring it to a boil and skim off any scum that rises to the top. Reduce the heat, cover and boil gently for 10 minutes until the meat is tender.
3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.
4. Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.
5. Heat ghee or oil in a heavy based saucepan over medium heat. Add onion and stirring frequently, fry to a golden color.
6. Add 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, 3 cardamoms and 1 teaspoon black cumin, stir fry for few seconds.
7. Add meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 minutes until the meat turns to a golden color.
8. While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less, add more water to make it to require. Boil the stock, add 1 teaspoon salt and rice in it and parboil for 5 minutes, adjust the seasoning with salt.
9. Carefully add the browned meat mixture into the rice and stir gently to mix. Cover with a tight fitting lid, reduce heat to very low and cook for another 10-15 minutes until rice is tender. Fluff up the rice with a fork and then transfer it into to a serving dish.
• Serves 6 people.
• Preparation Time: 20 minutes.
• Cooking Time: 30 minutes.

chickenpuloaIngredients:

  • 2 Cups Rice (450 grams rice, Pakistani basmati)
  • 1 whole chicken cut into 8 pcs,
  • 10 cloves,
  • 2 teaspoons black peppercorns,
  • 2 inch piece cinnamon stick,
  • 2 tablespoons coriander seeds,
  • 6 large black cardamoms,
  • 1 teaspoon cumin, white,
  • 1 small onion, coarsely chopped,
  • 5 garlic cloves,
  • 2 inch piece ginger cut into pieces,
  • 1/2 cup ghee or oil, 1
  • large onions skinned and thinly sliced,
  • 1 teaspoon black cumin seeds,
  • 1 teaspoon ginger paste,
  • 1 teaspoon garlic paste.

Instructions:

1. Wash chicken thoroughly under cold water tap. Place the meat, 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, coriander seeds, 3 cardamoms, white cumin, 4 cups water, onion, garlic, ginger and 1 teaspoon salt in a large heavy based saucepan.

2. Bring it to a boil and skim off any scum that rises to the top. Reduce the heat, cover and boil gently for 10 minutes until the meat is tender.

3. Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two.

4. Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it.

5. Heat ghee or oil in a heavy based saucepan over medium heat. Add onion and stirring frequently, fry to a golden color.

6. Add 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, 3 cardamoms and 1 teaspoon black cumin, stir fry for few seconds.

7. Add meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 minutes until the meat turns to a golden color.

8. While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less, add more water to make it to require. Boil the stock, add 1 teaspoon salt and rice in it and parboil for 5 minutes, adjust the seasoning with salt.

9. Carefully add the browned meat mixture into the rice and stir gently to mix. Cover with a tight fitting lid, reduce heat to very low and cook for another 10-15 minutes until rice is tender. Fluff up the rice with a fork and then transfer it into to a serving dish.


Serves: 6 people.

Preparation Time: 20 minutes.

Cooking Time: 30 minutes.

Ingredients :
5 Tablespoon vegetable oil ,
2 Cinnamon sticks ,
6 garlic cloves ,
1 Tablespoon cardamom seeds ,
1 large onion chopped ,
2 garlic cloves ,crushed ,
1 1/2 inch fresh ginger,
peeled and chopped ,
1 1/2 lb lean lamb, cubed ,
1 1/4 cup yogurt (plain) ,
1 tsp saffron threads,
soaked in 2 Tablespoon boiling water ,
1/2 tsp chili powder ,
1/2 cup ground almonds ,
1 tsp salt ,
1 1/2 cup coconut milk ,
2 dried red chillies.
Instructions:
Heat oil in a heavy saucepan.
Add cinnamon, cloves and cardamom and fry for 1 minute.
Add onion, sauté until soft, stirring occasionally.
Add garlic and ginger and fry for 3 minutes, stirring frequently.
Add lamb cubes and fry until brown, about 5 minutes.
Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes.
Cook for 5 minutes.
Grind almonds with enough water to form a thick paste.
Add paste and whole chillies to lamb cubes, stir well to mix paste with gravy.
Simmer for 5 minutes over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
Uncover the pan for the last 10 minutes of cooking.
Transfer to a warmed dish and serve at once.
• Serves: 6 People.
• Preparation Time: 15 minutes.
• Cooking Time: 60 minutes.

badamigoshtIngredients:

  • 5 Tablespoon vegetable oil,
  • 2 Cinnamon sticks,
  • 6 garlic cloves,
  • 1 Tablespoon cardamom seeds,
  • 1 large onion chopped,
  • 2 garlic cloves, crushed,
  • 1 1/2 inch fresh ginger,
  • peeled and chopped,
  • 1 1/2 lb lean lamb, cubed,
  • 1 1/4 cup yogurt (plain),
  • 1 tsp saffron threads,
  • soaked in 2 Tablespoon boiling water,
  • 1/2 tsp chili powder,
  • 1/2 cup ground almonds,
  • 1 tsp salt,
  • 1 1/2 cup coconut milk,
  • 2 dried red chillies.
Instructions:
  • Heat oil in a heavy saucepan.
  • Add cinnamon, cloves and cardamom and fry for 1 minute.
  • Add onion, sauté until soft, stirring occasionally.
  • Add garlic and ginger and fry for 3 minutes, stirring frequently.
  • Add lamb cubes and fry until brown, about 5 minutes.
  • Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes.
  • Cook for 5 minutes.
  • Grind almonds with enough water to form a thick paste.
  • Add paste and whole chillies to lamb cubes, stir well to mix paste with gravy.
  • Simmer for 5 minutes over low heat.
  • Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or until lamb is cooked through and tender.
  • Uncover the pan for the last 10 minutes of cooking.
  • Transfer to a warmed dish and serve at once.


Serves: 6 People.
Preparation Time: 15 minutes.
Cooking Time: 60 minutes.

 

Ingredients

  • 1 large Onions
  • 2 whole green peppers
  • 2 large tomato
  • 1/2 lbs broccoli
  • 1/2 lbs cauliflower
  • 4 tablespoon butter
  • 1/2 teaspoon turmeric (haldi)
  • 1 inch piece fresh ginger
  • 3 cloves garlic
  • 2 tablespoon vinegar, white
  • 2 tablespoon tomato puree


Instructions

  • Chop onion; cut green peppers, tomatoes, broccoli, and cauliflower into 1 in. cubes.
  • Melt butter and saut‚ onion.
  • Add all the remaining vegetables and stir-fry for about 5 minutes over medium heat. A
  • dd the spices and vinegar.
  • Stir in the tomato puree, and simmer for about 5 minutes.
  • Season to taste with salt and fresh-ground pepper.


Serves: 6 people.

Preparation Time: 20 minutes.

Cooking Time: 30 minutes.


Try this traditional recipe with Makki Ki Roti.

Ingredients:

  • Mustard Leaves – 2 bunches (approx 3 lbs)
  • Spinach – 1 bunch (approx 1 lb)
  • Water – 2 cups
  • Oil – 1 Tbsp
  • Onions – 1 1/2 medium, finely chopped
  • Tomatoes – 2 medium, finely chopped
  • Ginger – 1 Tbsp, minced
  • Garlic – 1 Tbsp, minced
  • Salt – to taste
  • Red Chili Powder – to taste
  • Garam Masala – 1 tsp

For Garnishing (Seasoning):

  • Oil – 1 Tbsp
  • Onion – 1/2 medium, chopped in big chunks
  • Tomato – 1 medium, chopped in big chunks

Method:

1. Wash Mustard Leaves and Spinach well to remove any dirt and grit.

2. Remove tough stalks from the Mustard Leaves and Spinach and roughly chop.

3. Bring 2 cups water to a boil in a large pot.

4. Add Mustard Leaves and Spinach and cook uncovered for approx 15 mins or until Mustard Leaves are tender.

5. Drain the leaves in a colander and allow them to cool before pulse grinding them in a food processor. Reserve liquid in case it is required to use later.

6. In a pan, heat 1 Tbsp Oil and add chopped Onions and 1/2 tsp of salt. Cook until onions are translucent.

7. Add minced Ginger and Garlic and cook until onions are golden brown.

8. Add chopped Tomatoes and cook until oil separates from the mixture.

9. Add Mustard/Spinach Leaves, Salt, Red Chili Powder and Garam Masala. Mix well and cook for 4-5 minutes. If needed, you can add some of the reserved liquid or fresh water for a little moisture.

10. Remove Saag into serving dish.

11. In the same pan, heat 1 Tbsp Oil and fry Onions for garnishing until light brown.

12. Add Tomatoes reserved for garnishing and lightly cook. They should not get mushy.

13. Pour Onion/Tomato mixture over the Sarson ka Saag and serve hot with Makki ki Roti.

14. A blob of butter can be added to the saag at the time of serving.


Cooking Time: 30 minutes.


Palak-PaneerIngredients

  • 1 liter milk powder
  • 1\4 cup yogurt, beaten
  • oil for deep frying
  • 1 medium onion, coarsely chopped
  • 1 1inch piece ginger, cut into matchstick
  • 1 teaspoon chili powder
  • 1\4 teaspoon turmeric powder (haldi)
  • 1\2 teaspoon coriander powder
  • 1 teaspoon salt


Instructions

1. Bring milk to the boil, Remove from heat and mix the yogurt in. Stir gently until all the milk curdles. Place butter muslin over a colander and pour the curdled milk into it. Draw up the corners of the muslin and squeeze gently. Shape the cheese into a round or a rectangle and place a weight (e.g. saucepan full of water) on it. Leave for 1 1\2 hours.

2. Dice the paneer and deep fry until golden. Wash spinach. Mince ginger very finely. Boil spinach, drain and puree in a blender.

3. Heat oil in a skillet, add onion and ginger and sauté until soft, about 3 minutes. Add chili powder, turmeric powder, coriander powder and salt to onion mixture. Stir once or twice, add spinach and mix well. Cover and cook for 10 minutes, stirring occasionally.

4. Add diced paneer and transfer to a serving dish.

Serve with rice or Naan.


Serves: 6 people.

Preparation Time: 20 minutes.

Cooking Time: 20 minutes.


Ingredients

  • 2 medium eggplant, round, cut in slices
  • 4 medium potatoes cut in wedges
  • 2 large green bell pepper cut in slices
  • 3 large green chillies, slit lenghtwise
  • 1\4 cup cooking oil

Masala :

  • 2-3 medium tomatoes, chopped ,
  • 1 large onion, finely chopped
  • 1 teaspoon ginger fresh, peeled & chopped
  • 1 teaspoon red chili powder
  • 1 teaspoon salt
  • 1 level teaspoon coriander powder
  • 1 teaspoon garam masala.


Instructions

  • In a large heavy base pan, heat oil on medium heat and fry onions until soft, about 3-5 minutes.
  • Add tomatoes, ginger, chili powder, salt and coriander powder. Stir to mix well.
  • Cover and cook over low heat for 5 minutes, stirring occasionally.
  • Add potatoes and stirring constantly, cook for 3 minutes or until the tomatoes are turned to a paste.
  • Add 1 cup water, cover and cook until potatoes are half cooked and about 1\4 cup gravy is left, about 7 minutes.
  • Add rest of the vegetables and cook over low heat until the vegetables are tender but still retain their shape.
  • Transfer to a serving dish and sprinkle garam masala.

Serve with Chapati or plain boiled rice.


Serves: 8 people.

Preparation Time: 15 minutes.

Cooking Time: 20 minutes.


Ingredients : 2 medium eggplant, round, cut in slices , 4 medium potatoes cut in wedges , 2 large green bell pepper cut in slices , 3 large green chillies, slit lenghtwise , 1\4 cup cooking oil , * For Masala : 2-3 medium tomatoes, chopped , 1 large onion, finely chopped , 1 teaspoon ginger fresh, peeled & chopped , 1 teaspoon red chili powder , 1 teaspoon salt , 1 level teaspoon coriander powder , 1 teaspoon garam masala.

Instructions : In a large heavy base pan, heat oil on medium heat and fry onions until soft, about 3-5 minutes. Add tomatoes, ginger, chili powder, salt and coriander powder. Stir to mix well. Cover and cook over low heat for 5 minutes, stirring occasionally. Add potatoes and stirring constantly, cook for 3 minutes or until the tomatoes are turned to a paste. Add 1 cup water, cover and cook until potatoes are half cooked and about 1\4 cup gravy is left, about 7 minutes. 4. Add rest of the vegetables and cook over low heat until the vegetables are tender but still retain their shape. 5. Transfer to a serving dish and sprinkle garam masala. Serve with Chapati or plain boiled rice. • Serves 8 people. • Preparation Time: 15 minutes. • Cooking Time: 20 minutes.

Ingredients

  • 3/4 cup onion skinned and finely chopped
  • 1 tablespoon ginger (crushed)
  • 1 teaspoon garlic paste
  • 1 tablespoon vegetable oil
  • 1 tablespoon curry powder (Bolten)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon turmeric (haldi)
  • 1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1 lbs minced beef. lamb or mutton
  • 1 cup tomatoes, diced
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 cup peas
  • 1/4 teaspoon red chili crushed.


Instructions

  • Combine the onion, ginger, garlic, and oil in the container of a food processor or blender. Blend to a fine puree.
  • Spoon and scrape the mixture into a small skillet and cook, stirring often, until mixture almost starts to brown, but do not brown.
  • Add the curry powder, cinnamon, turmeric, coriander, and cumin and stir to blend.
  • Add the meat and cook, stirring and chopping down with the side of a heavy metal spoon to break up any lumps.
  • When the meat has lost its raw look, add the tomatoes, lime juice and sugar.
  • Add a generous grinding of pepper and the hot red pepper.
  • Cover and let simmer for 30 minutes.
  • Add the peas and continue cooking until the peas are tender, 5 to 10 minutes.

Serve with rice, cucumbers and yogurt, carrots with yogurt or mint with yogurt.


Serves: 8 people.

Preparation Time: 20 minutes.

Cooking Time: 35 minutes.


Ingredients bitter-melon-bsp

  • 4 karela, chopped
  • 1 onion, finely chopped
  • 1 green chilli, finely chopped
  • ½ inch ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp fresh coriander, chopped
  • 3 tsp canola oil, 2 tsp besan

Spices :

  • ½ tsp red chilli powder
  • 4 tsp salt to taste
  • 1 tsp coriander powder
  • ¼ tsp haldi powder
  • 1 tsp amchur (mango powder)
  • ½ tsp cumin seeds
  • hing


Instructions

1. Wash kerala thoroughly with water. If keralas are of longer variety, cut them into pieces of 3 inch size.

2. Remove skin of all the pieces by scraping with a sharp knife. Keep the skin aside. Slit the karelas length wise. Remove the seeds.

3. Discard the seeds if very hard, otherwise mix them with the skin scrape.

4. Take 1 tsp salt and apply it thoroughly to all the pieces of karelas. Keep aside for about 1 hour. Mix 1 tsp salt to karela skin and keep aside for 1 hour.

5. Heat a non-sticking frying pan and add 2 tsp oil. When the oil becomes hot, put cumin seeds and hing.

6. When the seeds become dark, put onion, green chilli, ginger and garlic.

7. Cook for 2 to 3 minutes and add all the spices and besan.

8. Stir well and cook for 5 to 7 minutes until the mixture turns light brown.

9. Mix half the coriander leaves. Take the karela skin in a sieve and wash thoroughly with water.

10. Add it to the washed skin scrape above mixture and stir.

11. Wash the karelas with water. Fill the above mixture in each karela.

12. Heat a non sticking frying pan and spray oil.

13. Place all the karelas in the pan, cover with a lid and reduce the stove to low. Allow them to cook for 5 to 7 minutes.

14. Change the side of karelas and again cover with the lid.

15. Cook for 5 to 7 minutes.

Sprinkle coriander leaves.

Serve Hot.


ladyfingerIngredients

  • 1\2 kilogram Bhindi (Okra)
  • 2 medium onions (thin slices)
  • 3 medium tomato, roughly chopped
  • 6-8 green chilies, sliced
  • 1\4 cup cooking oil
  • 1 teaspoon coriander powder
  • 1\2 teaspoon turmeric powder (haldi)
  • 1 teaspoon black pepper, powder
  • 1 teaspoon salt


Instructions

1. Wash bhindi with plenty of water. Dry with tea cloth or just spread in a tray for some time.

2. Cut Bhindi into 1\2 inch pieces, discard the head and tail.

3. In a large heavy based pan, heat oil over high heat. Add okra and turmeric powder and fry for about 5 minutes. Remove from pan and put aside.

4. Fry onion in the same oil for about 5 minutes. Add okra, chopped tomatoes, green chili, black pepper, coriander powder and salt. Cover and cook over low heat for about 15 minutes.

Serve with Chapati.


Serves 4 people.

Preparation Time: 15 minutes.

Cooking Time: 20 minutes.


EggplantIngredients

  • 2-3 medium-sized eggplants
  • 2-3 medium potatoes, peeled
  • 1 onions, skinned, and chopped
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1\4 teaspoon turmeric powder (haldi)
  • 2 medium tomatoes, chopped
  • 2 tablespoons coriander, fresh, chopped
  • 2-3 green chillies, chopped


Instructions

1. Spike each eggplant with a fork and roast over the flame or place under a grill to char the skin. Turn eggplants a few times to make sure that the skin is completely charred.

2. Put the hot eggplant in a bowl of water and remove the skin. Discard the stalk and finely chop the flesh. Cut potatoes into small dices and keep them in cold water.

3. Heat oil in a heavy based pan and stirring frequently, fry onions until soft. Add ginger, garlic chili powder, salt, coriander powder, garam masala and turmeric to onions. Stir fry for about 3-4 minutes, add a little water if mixture sticks to the bottom of the pan.

4. Add tomatoes and stirring frequently, fry the onion mixture for about 5-8 minutes or until the tomatoes are reduced to a pulp. Add a little water, to prevent it from sticking to the bottom of the pan. Keep frying until oil begin to separate.

5. Drain potatoes and add to sauce. Stir well. Add 1\2 cup of water, stir once and reduce heat to low. Cover with a tight fitting lid, and cook until potatoes are almost tender.

6. Add chopped eggplant, green chilies and chopped coriander.

Cover and cook for 3-5 minutes on low heat, add a little water, if necessary.

Serve with plain yogurt and Chapati or Nan


Serves: 6 people.

Preparation Time: 15 minutes.

Cooking Time: 30 minutes.


aloomatarIngredients

  • 1\2 kilogram potatoes
  • 2 cups peas, fresh or frozen
  • 1\4 cups oil
  • 1 medium onion, coarsely chopped
  • 1 1\2 teaspoons garlic (crushed)
  • 1 1\2 teaspoons ginger, minced
  • 1 1/2 tablespoons chili powder
  • 1/4 teaspoon turmeric powder (haldi)
  • 1 teaspoon coriander powder
  • 1 1/2 tablespoons salt
  • 2 medium tomatoes, chopped
  • 1 teaspoon garam masala
  • 2-3 tablespoons coriander leaves, chopped
  • 3 green chilies, sliced

 

Instructions

1. Peel and cut potatoes into small cubes. Use fresh peas, if possible. If using frozen peas, soak them in water for 15 minutes before cooking.

2. Heat oil in a medium skillet, add onion and fry until the onions are soft and the edges are brown. Add crushed garlic and ginger and stirring frequently fry these for two minutes. Then add chili powder, turmeric powder, coriander powder and salt, stir once and quickly add chopped tomatoes and 3-4 tablespoons of water. Stirring constantly fry tomatoes on medium-low heat for 5 -8 minutes or until the tomatoes are reduced to pulp, mashing tomatoes with the back of the spoon. Add little water if the mixture sticks to the bottom of the skillet.

3. Put in potatoes, peas and 1 cup of water and stir to mix the ingredients. Bring the mixture to boil over high heat, and then reduce heat to low, cover and cook on low heat for 15 minutes or until the vegetables are tender and most of the water has evaporated. Add more water for thin gravy and adjust the seasoning with salt.

4. Just before serving sprinkle with garam masala, finely chopped coriander leaves and sliced green chilies.


Serves: 6 People.

Preparation Time: 20 minutes.

Cooking Time: 30 minutes.


Ingredients Cauliflower_408_v1

  • 1 medium cauliflower
  • 4 medium potatoes
  • 1/4 cup oil
  • 1 large onion, peeled and thinly sliced
  • 1 inch piece fresh ginger
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric (haldi)
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1/2 cup water
  • 1 teaspoon garam masala
  • 1/4 cup coriander leaves, chopped
  • 3 green chilies chopped.


Instructions

1. Remove the stalk of cauliflower and break the rest into medium sized flo rets. Peel and cut the potatoes into small cubes. Keep the vegetables in cold tap water.

2. Peel and cut ginger into thin slices. Then cut the slices into thin strips.

3. Heat oil in a pan add onions and fry for 5 minutes, until transparent but not brown. Add ginger, stir once then add salt, chili powder, turmeric, ground coriander seeds and 3-4 tablespoons of water to prevent the spices from burning. Fry the onion mixture for 3-5 minutes.

4. Add potatoes and cauliflower. Stir the contents until the spices coat the vegetables well. Add water, cover and cook over low heat for about 15-20 minutes or until the vegetables are tender and damp dry. Add little more water if the vegetables are still raw.

5. Add garam masala, coriander leaves and green chilies, Stir gently and transfer to serving dish.

Serve with chapati or paratha and mixed pickle.


Serves: 4 people.

Preparation Time: 15 minutes.

Cooking Time: 30 minutes.


achariThe spices used in this recipe are the same as for preparing pickles. Nigella seeds fenugreek seeds and mustard seeds, give the potatoes a sour taste like pickle.

Ingredients:

  • 1\2 kilogram potatoes
  • 1\2 cup oil
  • 1 medium onion, coarsely chopped
  • 1\4 cup water
  • 1\2 cup yogurt
  • 1\4 teaspoon turmeric powder (haldi)
  • 1 teaspoon salt , 1 teaspoon chilli powder
  • 1\2 teaspoon nigella seeds (kalonji)
  • 1 level teaspoon fenugreek seeds (methi dane)
  • 1 level teaspoon mustard seeds (rai or sarson)
  • 3-4 green chilies fine chopped.


Instructions

1. Boil the potatoes with their skin until they are tender but still retain their shape, peel and cut into small cubes.

2. Heat oil in a heavy skillet and sauté onions till light brown.

3. In a blender or food processor blend onion, water and yogurt to a puree. Put the onion mixture back to the skillet, add turmeric, salt, chili powder, kalonji, methi dana and rai. Stirring frequently fry for 5-8 minutes until oil begins to separate.

4. Add potatoes and green chilies. Stir well, cover and cook for 5 minutes so the potatoes absorb some of the sauce. (Add more water if necessary).

5. Serve with Poori.


Serves: 4 People.

Preparation Time: 15 minutes.

Cooking Time: 25 minutes.


Ingredients :

  • 1\2 kilogram potatoes
  • 1\2 cup oil, corn
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1 teaspoon chilli powder 
  • 1\4 teaspoon turmeric powder (haldi)
  • 1\2 teaspoon coriander powder
  • 1 teaspoon salt
  • 1\2 teaspoon garam masala powder
  • 3 tablespoons coriander leaves, chopped
  • 2 green chillies chopped

Instructions :

1. Peel and cut the potatoes into thick slices or small cubes.

2. Heat oil in a medium skillet, add onions, sauté until transparent.

3. Add potatoes, tomatoes, chili powder, turmeric, coriander powder and salt. Stirring occasionally cook until the tomatoes are reduced to pulp, and oil begin to separate.

4. Add water and bring to a boil, reduce heat to low, cover and cook for 12-15 minutes or until the potatoes are tender. Add more water if you need gravy.

5. Sprinkle with garam masala, coriander leaves and green chilies, cover and leave to infuse for 2-3 minutes before serving.

6. Serve with Poori.




Serves:
6 People.

Preparation Time: 15 minutes.

Cooking Time: 25 minutes.


goshtkarahiIngredients

  • 1 kilo mutton or chicken
  • 2 tsp ginger paste
  • 2 tsp garlic paste
  • salt according to taste
  • 1 tsp freshly crushed black pepper
  • 1/2 tsp red chili powder
  • 5-6 tomatos (medium size)
  • 3-4 whole green chilies
  • 4 tbs oil


Instructions

This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you dont have a Wok.

  • Add the meat in a pot with garlic & ginger and leave on medium heat for the water to dry.
  • When that is done add 3 glasses of water, cover and leave to tenderize.
  • If you're using chicken you dont have to add water and can move on the the next step.
  • When the meat has softened add everything, including the oil, except green chilies & tomatoes.
  • Increase the heat to dry water if any then add green chilis & tomatoes.
  • Lower the heat and cook covered for 5-10 minutes.
  • Then when the tomatos have softened, increase the heat and evaporate all the water.
  • The end result should be with very little gravy.

Serve with Naan.


If  you can, chop the meat with knife instead of passing through the machine.

Ingredients

  • 1 kilogram minced beef or mutton
  • 500 grams yogurt , 1 tablespoons ginger paste
  • 1 tablespoon garlic paste
  • 1 medium onion skinned and finely chopped
  • 1 medium tomato finely chopped
  • 1 1\2 teaspoon chilli powder
  • 1 1\2 teaspoon garam masala powder
  • 2 teaspoon salt
  • 1\4 cup oil
  • 1 inch piece ginger, cut into matchstick
  • 4 green chilies, thinly sliced
  • 1\4 cup coriander leaves, chopped.


Instructions

1. Combine mince, yogurt, ginger paste, garlic paste, onion, tomato, chili powder, garam masala, and salt in a large bowl. Mix well and keep aside for 15-20 minutes.

2. Put the mince along with marinade in a medium skillet over medium heat. Stirring constantly cook until the mixture boils. Cover the skillet, reduce heat to low, cook for 12-15 minutes or until the mince is tender and all the moisture has evaporated, stirring occasionally.

3. Add oil and stirring constantly, cook for 3-5 minutes and add 1\4 cup water, if the mince looks dry. Add ginger and stir fry for 2 minutes, add green chilies and coriander, stir once and transfer to serving plate. Decorate with sliced tomatoes, onions and mint leaves.


Serves: 6 people.

Preparation Time: 15 minutes.

Cooking Time: 40 minutes.


aloo-keemaIngredients

  • 2 medium onions, finely chopped
  • 1\4 cup oil
  • 450 grams minced meat (keema)
  • 1 1\2 teaspoons garlic, minced
  • 1 1\2 teaspoons ginger, chopped
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1\4 teaspoon turmeric powder (haldi)
  • 2 teaspoons salt
  • 2 tomatoes, chopped
  • 2 tablespoons yogurt, beaten
  • 300 grams potatoes (peeled and cubed)
  • 1 teaspoon garam masala powder
  • 2-3 green chilies, thinly sliced
  • 3 tablespoons coriander leaves, chopped.


Instructions

1. Fry onions in a heavy based sauce pan over medium heat, stirring time to time.

2. When onions are soft but not brown, add minced meat and garlic. Stirring all the time, cook over medium heat for 3-5 minutes or until all the moisture has dried up and meat turns brown.

3. Add chili powder, coriander powder, turmeric, salt and 3 tablespoons water and stirring constantly, cook for 2 minutes.

4. Add chopped tomatoes and yogurt and cook for five to ten minutes, stirring all the time. Add a little water if feel necessary during the process.

5. Add potatoes and mix it well, add one cup of water, cover and cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water.

6. Add garam masala, green chilies and coriander leaves. Mix well and serve hot with Chapati


Serves: 4 People.

Preparation Time: 10 minutes.

Cooking Time: 50 minutes.


choleyIngredients :

  • 2 cups chickpeas
  • 1 level teaspoon bicarbonate of soda
  • 1\4 cup daal masoor
  • 1\4 cup oil
  • 1 medium onion finely chopped
  • 1 teaspoon ginger fresh, peeled & chopped
  • 1 teaspoon chilli powder
  • 1\4 teaspoon turmeric powder (haldi)
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 2 tablespoons coriander leaves, chopped
  • 1 teaspoon green chili, finely chopped.


Instructions:


1. Wash the chick peas thoroughly to remove dirt. Then put the chickpeas and bicarbonate of soda in a large bowl and soak in plenty of water for several hours or overnight.

2. Place chickpeas along with soaking water in a heavy-based saucepan; add more water, if most of the water is absorbed by the chickpeas. Bring the chickpeas to boil, cover and simmer on low heat for about 40-45 minutes or until the chickpeas are 3\4 cooked.

3. Add lentil, stir, bring to boil, cover and simmer until the chickpeas are tender but still retain their shape. This process can be speeded up in a pressure cooker. Use half the quantity of water. (Follow the manufacturer's instructions for timing.)

4. Heat the oil in a large saucepan. Add the finely chopped onions and ginger. Stirring frequently, fry the mixture for 5-8 minutes until well browned. Add the chili powder, turmeric, ground coriander, salt and 3-4 tablespoons water. Stir fry for another few minutes.

5. Pour the cooked chick peas and liquid into the onion mixture. Stir well to mix all the ingredients and cover with a lid. Reduce the heat and simmer for 5-8 minutes or until the chick peas have absorbed the sauce.

6. Transfer the chick peas to a serving dish, sprinkle with the garam masala and the finely chopped fresh coriander leaves. Serve hot with chapati or nan.


Serves: 6 people.

Preparation Time: 10 minutes.

Cooking Time: 60 minutes.