Awadhi Gosht Biryani – Recipe

(It’s delicious Awadhi variant of Biryani)
Ingredients:

Mutton – 1 Kg

Rice Basmati -1/2 gm

Onions-50 gm

Ghee Desi-200 gm

Cloves -10 gm

Cinnamon sticks -10gm

Bay leaf -10 gm

Green Cardamom -10 gm

Cream-10gm

Beaten curd-250 gm

Salt to taste

Yellow chili powder-10gm

Mace cardamom powder: 15 gm

Ginger garlic paste: 50gm

Rose water -5ml

Keyda water (screwpine) -5ml

Sweet ittar -2 drops

Slit green chillies-25 gm

Mint leaves -50gm

Ginger julienne-50 gm

Royal cumin seeds-50gm

Lemon Juice-25 ml

Water -1/2 Liter

Whole wheat flour dough (for lining the lid) -100 gm

Preparation:

1) Cooking of Mutton: 

Heat Ghee in a copper Vessel (Lagan) and add the whole spices.  When they crackle add the mutton pieces and sauté.  Add salt to the mutton pieces.  Add ginger Garlic paste and brown onions and sauté again for a while.  Add beaten curd and heat till the oil separates.  Now put yellow Chili powder and mace – cardamom powder.  Add water and cook the Biryani mutton.

2) Boiling Rice:

Wash, soak rice for 10 minutes.  Boil water in a pan and add the whole spices, salt and lemon juice.  Add the rice and cook till 2/3^rd done.

3) Cooking on Dum:

Layer the cooked mutton with the boiled rice.   Add a mixture of ghee and cream.  Garnish with mint leaves, ginger juliennes, brown onions and saffron dissolved in water.  Line the lid with dough and seal the vessel.  Put the vessel on an iron griddle and cook for 15 minutes.

 pic courtesy:http://media-cache-ak0.pinimg.com/736x/39/c2/f1/39c2f18f98459a17b48d8336b5db0275.jpg

Goli Kebabs- Recipe

(Mutton balls stuffed with apricots and almonds)

Ingredients:

Mutton Mince: 500 gm

Garlic & Cloves

Ginger 1” split

Bengal gram-100 gm

Pepper powder: 1tsp

Cloves: 5

Black cardamom-02

Whole red chillies: 5

Cinnamon -1”

Garam Masala-1tsp

Dried apricots: 15

Almonds: 15

Poppy seeds: 5 tbsp

Roasted gram flour-50 gm

Salt to taste

Oil to deep fry

Preparation:

-Slit the apricot and carefully remove the stone, taking care not to break the apricot.

-Soak the apricots and the almonds in warm water.

-Clean the mince meat. Scrape and chop the ginger.

-Wash the Bengal gram dal well and drain out the water.

-Put the mince meat, ginger, garlic, dal, red chilies, pepper corns, black cardamom and cinnamon stick in heavy bottom pan with ½ liter water and salt.  Cover and cook till the dal is done.

-Uncover and cook till the water evaporates.  Remove from fire and allow cooling.  Grind to a fine paste leaving no grains in the paste at all. Mix in the garam masala, salt and the roasted gram flour.  Divide the mixture into 15 parts. Peel the almonds.  Place one almond inside an apricot.  Take one part of the mince mix and stuff the stuffed apricot in the mince and shape into a firm ball. Make all 15 mince balls and roll in poppy seeds to cover well. Head in oil and fry the ‘Goli Kebabs’ in batches.

-Always add the goli kebabs in hot oil and then reduce the heat. Fry till the poppy seeds turn golden.

-Remove from fire and serve hot with mint chutney

pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguLfqSohyphenhyphenAkJxIarDXhdtOG2YscgxQn5qZ7LzVqt2CV-x2TLTgopKWZbyvpkmFsvtRYTkA1df2Ypo2MuXCsUg58bwbJGtOAzKhZ0j1way771NZ6FuMD-mc3UNc1wxYmid8MbbtCYUrd6Nw/s1600/IMG_3798-001.JPG

Nargisi Kofta- Recipe

(Hard boiled eggs with mince coating in a curry sauce it’s really delicious)

Preparation time: 30 minutes

Cooking Time: 25 minutes

Serves: 4

Ingredients:

Keema (mince): 250gm

Eggs: 4

Ginger: 15gm

Garlic: 15 gm

Roaster gram flour: 60 gm

Red chili powder: 1 tsp

Poppy seeds: 5 gm

Salt to taste

Curd: 250 gm

Ghee: 2 tbsp

Black Cardm0m: 4

Cloves: 3

Black pepper powder: ½ tsp

Cumin seeds: ½ tbsp

Kewra Jal: 2 tsp

Medium onions: 2

Cashew paste: 1tsp

Oil for deep fry

Preparation:

Hard boil the eggs. Remove the shell and keep aside.  Grind the Ginger and garlic to a smooth paste.  Roast cumin, poppy seeds, clovers, cardamoms lightly.  Slice one onion fine and fry to a golden brown.  Grind to a smooth paste with the curd.  Grind the remaining onions and masalas separately.

Mix half of the ginger garlic paste and half the ground masalas to the mince meat.  Mix in the gram flour, salt, pepper and mix well.  Divide the mince mix into 4 equal parts.  Please one age in one portion of the Keema and shape to cover the egg completely. Deep fry the Koftas and set aside.

Heat the Ghee; add the onion paste, ginger garlic paste, red chili powder, remaining ground masalas and salt.  Fry till oil separate from the masala.  Add the curd, cashew paste and sauté again over low flame till well cooked and the ghee separates from the masala.  Add the Kewra Jal and remove.  Remove in a shallow dish.  Have the Koftas lengthwise and place on a bed of masala and serve hot.

 pic courtesy:http://sarwatsfamilykitchen.files.wordpress.com/2012/06/nargisi-kofta.jpg

Recipe: Mutton Stew

(There is nothing like home made mutton stew when you are in a mood for something nourishing and hot.   It is simple and easy to prepare)

Ingredients:

1 Kg – Fresh mutton

4 Chopped onions

1 tbsp finely chopped garlic

-2 Bari Ilaichi

-2 Cinnamon stick

8-10 Peppercorns

2-3 Bay leaves

2 tbsp- Ghee

Salt to taste

How to prepare:

Wash the mutton properly and put it in a Pressure Cooker, with all the ingredients except ghee.

Add one and a half glass of water, put the lid and pressure cook on slow flame for 12 minutes.  Put off the Gas and open the Cooker when it cools down.  Check if the mutton is done and the onions have turned in thick paste, clinging to the mutton with gay abundance. If extra water released by the mutton, let it evaporate on slow flame.  Add pure ghee just before serving and enjoy the exotic aroma and amazing taste.

pic courtesy:http://www.espicycooking.com/files/image/Mutton-stew(1).jpg

Russian Borscht- Recipe

(This Russian cuisine has great nutritional value and taste)

Ingredients:

Three cups of Chicken stock (for non Vegs.)  or plain water ( for Vegs.)

1 Cabbage

4 Potatoes

2 Beetroots

2 Carrots

Tomato paste

1 Small onion

5 Garlic bubblets

Parsley or dill

A cup of sour cream

Cut chicken or pork meat

 Recipe:  This soup requires extensive cooking.  Boil water/chicken stock for almost an hour along with peeled raw beetroots

 After boiling, take out beetroot and cut it into thick strips.  Put it back in the pan and boil the same for half an hour.   While it is being boiled, add diced potato.  Meanwhile, cut the carrot and fry it to later add into borsch.  Do the same with sliced onion.  Later, add tomato paste and stir it for some time.  Garlic is to be added in the fried onion-tomato mixture.

 Add nicely chopped cabbage into the borsch pan.  Potato should be boiled properly.  Chicken or pork meat to be added should be soft and tender. Add fried onion and carrot to it and mix everything.

 Leave the pan uncovered.  It is cooked and is ready to be served.  While serving borsch it is vital to have sour cream kept in a separate bowl.

 pic courtesy:http://img.jspace.com/enjoy-the-delicious-borscht--f-84544.jpg

Recipe: Gosht Dum Biryani

Ingredients:

1 Kg Lamb meat

600 gm Basmati Rice

100 gm Ghee

5 gm Clove

2 gm Cardamom seeds

3 gm Cinnamon

75 gm Ginger Garlic paste

4 pieces Green chilis

1 tsp Kewra water

1 gm Saffron

Salt to taste

100 gm Onion sliced

2 pc Bay leave

250 gm Curd

10 gm Red chili powder

5gm Fresh Mint leaves

5 gm Coriander leaves

2 gm cardamom power

2 gm Mace powder

20 ml Milk

 Recipe:

1 Wash the mutton properly

2 Soak the Saffron in little warm milk

3 Wash Basmati rice and soak in water for at least 1 hour

4 Boil the Basmati until three fourth done

5 Cut ginger, green chili and mint leaves into fine julienne

6 In a pan, heat the Ghee, stir fry the onion, cloves bay leaves and Cardamom, to a Golden brown colour, add the mutton cubes, ginger-garlic paste, season to taste and cook on high heat for 10 minutes. 

7 Add yogurt to the mutton as well as red chili powder and slowly cook until the meat is almost done.

8 Remove the meat from the pot and strain the gravy (Jhol)

9 Take another pot, add Kewra water, cardamom and mace powder and milk dissolved saffron and cook for few minutes more.

10 Add the cooked mutton to the flavored and seasoned jhol and the ¾ done rice to this.

11 Cover this pot with dough of bread, brush it with saffron and milk mixture and bake for 20 minutes.

12 Serve hot with salan and garlic flavored raita.

 pic courtesy:http://farm9.staticflickr.com/8220/8425312609_6bf60f2593_b.jpg

Recipe: Kashmiri Seekh Kebab

Ingredients (4 serves)

Lamb bone less – 1 Kg

Saffron -1gm

Turmeric powder- 5gm

Kashmiri mirch power -20 gm

Aniseed powder – 10 gm

Black cumin – 10 gm

Green Coriander -10 gm

Onion -100 gm

Egg – 2 no

Mustard oil -30 ml

Garam Masala – 10 gm

Salt to taste

Method:

-Cut mutton boneless into small pieces after washing it

-Add saffron and the remainder of the spices and herb, except eggs, salt and chili powder

-Mix well and pass through meat mince machine, twice

-Add eggs and mix well

-Add salt and chili powder as per taste

-Put it on BBQ skewer evenly with wet hands

-Cook properly on low heat for 8-10 minutes

-Serve with mint sauce and sliced onion.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzzfWnnT8yz3R5xqa59_NzgsQaPlKd1a3iwxBHParRDT5cYVTgVQi7AFaoZvppMp5jQzJx8VnupQtH75Wlg0TgLANmIWvPB2dO_n6Nk7nrUNXpE71QOo1guKNXZRhvbq3d9WywfOx21Zn/s1600/baked+chicken+kebab.jpg

Recipe: Hyderabad Mutton Birayani

(A recipe from the kitchen of the Nizam of Hyderabad, the Kachche Gosht Ki Birayani, also known as the ‘Hyderabad mutton Birayani’ is auspice, fragrant and colorful variant of Birayani in India)

Preparation time: 30 minutes

Cooking time: 45 minutes

Ingredients:

Mutton: 1 Kg

Basmati Rice: 500 gm

Cumin (Jeera): 1 tsp

Whole garam masala:  2 tbsp

Boiled egg for decoration (optional):2

Rose water (optional): 1tbsp

Garlic-ginger paste: 2 tbsp

Golden-fried sliced onion: 2 cups

Mint leaves: 1 bunch

Curd: 2 cups

Cashew nuts (optional): 50 gm

Turmeric powder: 1 pinch

Saffron: 1 pinch

Coriander leaves: 1 bunch

Salt to taste

Kashmiri red chili powder: 1 tbsp

Oil: 5 tbsp.

Procedure:

-The Marinade: Wash Mutton (Pat dry and add garam masala, salt, ginger-garlic paste, red chili paste, and two cups of curd. Put it in a clean film plastic and keep it in the refrigerator to marinade over night.

-First boil the water, add oil salt and half-cook the rice.

-Next fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and rest keep aside.

-Now in a Handi (deep pan) add the marinated mutton in the bottom and top it with half cooked rice, add mint leaves, coriander leave and top it up fried onions.  In a separate bowl, add some warm milk to soak saffron.  One the milk soaks the colour of the saffron, add it to the Handi.

-Cover the Handi or pan with a airtight lid or add sticky dough to the edges and cover it with a lid.  Cook for 45 minutes.

- Add rose water and garnish with sliced boiled eggs.

-Serve hot with raita and mirchi ka salan.

 pic courtesy:http://cornstarch.files.wordpress.com/2008/02/biryani011.jpg

Recipe: Thai Style pork fried rice

Ingredients:

300g pork stir- fry strips

6-7 cups steamed medium grain rice

2 tbsp peanut oil

2 eggs, beaten

3 cloves garlic, cruse

1 onion chopped

2 ripe tomatoes, diced

3 spring onions, chopped

12 coriander leaves

Sauce:

3 tbsp fish sauce

1 tbsp soy sauce

2 tsp brown sugar

½ cup chicken stock

 Method:

-Wash and steam rice and then fluff up with a fork.  Mix all sauce ingredients together

-Heat wok or frying pan until hot.  Add a drizzle of oil and cook 2 thin omelets, remove and roughly chop, set aside.

-Stir-fry garlic until fragrant.  Stir-fry pork in 1-2 batches for about 1-2 minutes and remove

-Add a little oil, stir-fry onion for 30 secs. Add rice and stir-fry until hot.  Return pork.

-Mix and add sauce mixture. Add egg and heat through.  Sprinkle or mix through tomatoes, spring onions and coriander.

-Serve with cucumber, lime or lemon wedges and chili sauce.  Toss through some steamed green beans

 pic courtesy:http://www.gimmesomeoven.com/wp-content/uploads/2012/11/pork-fried-rice-1-576x383.jpg

Recipe: Aloo Gosht

(The dish that got Karim’s going)

Preparation time: 15 minutes

Cooking time: 1 hour

Serves: 4

Ingredients:

1 Cup clarified butter

1 Kg Mutton

1 Cup Curd

1 tablespoon Black Pepper

1 table spoon Cumin seeds powder

1 table spoon Red chili power

2 table spoon Coriander Power

8 Small Cardamoms

Half tablespoon of Turmeric

1 tablespoon onion-garlic paste

10 pieces of Clovers

Salt to taste

1 tablespoon of finely cut ginger

4 tablespoon of finely cut ginger

4 tablespoon of fried onions

½ tablespoon cardamom pieces

2 cups cut potatoes

½ tablespoon garam Masala

Method:

-Heat ghee in a pan and add the mutton, curd, black pepper, cumin seeds, red chili powder, small pieces of cardamom, cloves, coriander power, turmeric, onion-garlic paste, ginger and salt to taste.

-Cover the pan with a lid and cook it for 5 minutes.

-Add fried onions, cardamom, cut potatoes and add garam masala.  Let it cook for another 45 minutes with the lid put on.

-Garnish with coriander leaves and serve hot.

 pic courtesy:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxH4KbdNbyIoX3H2dPmxAWgVGmHOHfyu5qlVMMkVSqdxIknSpOUbET4azsLG7t94qFMlOyNxshj7kr6Zpk41Qv4thenRxeepaOl7YW_L2EUnCko6FjwsaVsBWmQLdgIXokr5owEzdSxeU/s1600/IM003232.JPG

Recipe: Aloo Gosht

(The dish that got Karim’s going)

Preparation time: 15 minutes

Cooking time: 1 hour

Serves: 4

 Ingredients:

1 Cup clarified butter

1 Kg Mutton

1 Cup Curd

1 tablespoon Black Pepper

1 table spoon Cumin seeds powder

1 table spoon Red chili power

2 table spoon Coriander Power

8 Small Cardamoms

Half tablespoon of Turmeric

1 tablespoon onion-garlic paste

10 pieces of Clovers

Salt to taste

1 tablespoon of finely cut ginger

4 tablespoon of finely cut ginger

4 tablespoon of fried onions

½ tablespoon cardamom pieces

2 cups cut potatoes

½ tablespoon garam Masala

Method:

-Heat ghee in a pan and add the mutton, curd, black pepper, cumin seeds, red chili powder, small pieces of cardamom, cloves, coriander power, turmeric, onion-garlic paste, ginger and salt to taste.

-Cover the pan with a lid and cook it for 5 minutes.

-Add fried onions, cardamom, cut potatoes and add garam masala.  Let it cook for another 45 minutes with the lid put on.

-Garnish with coriander leaves and serve hot.

pic courtesy:http://recipes.onepakistan.com.pk/uploads/crop/245x168/aloo_gosht-1.jpg