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

Recipe – ILISH PATURI

Ingredients:

200 gm – Ilish Fillet

25 gm mustard oil

1 tsp mustard paste

1 tsp Garlic paste

1 tsp Ginder paste

1 tsp Green chili paste

1 gm Black Cumin

2 pieces Banana leaf

Salt to taste

25 gm Sour Curd/lime juice

5 gm Turmeric powder

 Method:

1. Prepare a thick paste by mixing mustard paste, ginger-garlic paste, curd green chili paste, black cumin, mustard oil and salt.

2. Marinate the fillet in this for half an hour.

3. Take the fish and wrap it in the Banana leaf and place the wrapped fish in a steamer and cook for 15-20 minutes.

 pic courtesy:http://raandhuni.files.wordpress.com/2011/08/steps.jpg

Recipe: Paneer Cutlet

(It is a delicious snack)

Ingredients:

-Malai Paneer -250 gm,

-Two finely chopped spring onions

-1 tbsp each of minced green chili and chili powder

-Salt to taste

-1 tsp finely chopped coriander leaves

-breadcrumbs

-2tsp finely chopped mint leaves

-Oil

Method:

Crumble the Malai Paneer and mix with Chilies, coriander, mint, onions, chili powder and salt.  Shape it into round balls and dip in breadcrumbs.  Dry for 10 minutes. In hot oil, deep fry the cutlets until it is golden brown on both sides. Serve with toast or in round bread rolls.

 pic courtesy:http://images.mapsofindia.com/my-india/Aaloo-and-Paneer-Cutlets.jpg

Recipe: Dhumr Gondho Ilish

Ingredients:

500 gm Ilish

25 gm mustered oil

100 gm mustard paste

1 tsp garlic paste

1tsp ginger paste

1 tsp green chili paste

1 piece whole green chili

Sale to taste

Method:

1. Fillet the fish and marinate it with mustard paste, ginger paste, garlic paste, green chili paste and curd

2. Place the fish in the oven and grill it till its golden brown

3. Debone the fish and cut it in fish-finger shaped strips

4. Garnish the smoked Ilish with green chilies and serve hot.

pic courtesy:http://im.timescitycontent.com/blog/wp-content/uploads/2014/07/ilish-fry.jpg

Coriander & Coconut Mojito – Drink recipe

Ingredients:100 ml -Coconut water

8/10 pieces- Coconut diced

8-10 Coriander sprigs.

2 tsp- Castor sugar

10 ml- Lime juice

Method:

-Put Castor Sugar, diced coconut, lime juice and coriander in a glass and mix it up.

-Put cracked ice into the glass and add coconut water.

-Stir the drink and serve, garnish with coriander sprigs.

 pic courtesy:http://www.ministryofrum.com/graphics/cocktails/cocktail_191_20100702_8398_th.jpg

Fizzy Mint –Drink recipe

(It’s refreshing and nutritious drink with mint being packed with vitamins)

Ingredients:

Mint leaves- 4 sticks

Lemon – half (without seeds)

Sugar powder – 3 tsp

Rock salt – 1tsp

Soda/Water -100 ml

Preparation:

-Take mint leaves, lemon and pound together with hand so that the juice comes out

-Prepare a mixture of rock salt and sugar powder.

-Pour the mixture on the hand pounded mint leaves and lemon

-Pour Soda and serve chilled
pic courtesy:http://media.tumblr.com/tumblr_m92mx1va001qh3i7w.jpg

Lachcha Paratha-Recipe

(It is one of the delicious varieties of Parathas)

Ingredients:

-Whole wheat flour – 2 cups

-Salt -1/2 tsp

-Oil -2tbsp+ to toast parathas

For Layering:

-Oil 4 tbsp

Whole Wheat Flour=2tbsp

Preparation:

-In a wide bowl, add flour and salt mix well. The add oil to the flour and combine the flour with oil well.

-Now, using water knead it to a soft, smooth dough.  The dough should be little loose and moisture but not stocky.

-Shape it to a round ball and keep it covered in an oiled bowl.  Let it rest for 1-2 hours

-After it, divide the dough into 6 big lemon sized balls.

-Mix flour and oil for layering and keep ready.

-Now take one ball and using a rolling pin roll it to a wide thin disc, roll it wide and thin as possible.

-Add 2tsp oil-flour mixture to it and spread it all over the discs.

-Pleat the dough to make folds and stretch a little bit and roll into spiral.

-Keep the spiral aside covered.  Follow the same procedure for rest dough balls. Keep it covered for 5 minutes.

-Now heat the tawa, smear with few drops of oil then place on rolled flat disc and cook for a minute or until a bubble appears.  Flip other side and drizzle oil around and press gently using spatula and cook until brown spots appear on bottom side.  Again turn other and cook few seconds.

-Serve hot with Curd or chutney.

 piccourtesy:http://whatanindianrecipe.com/wp-content/uploads/2012/01/DSCN01501.jpg