Mila – Page 22 – Cooking Recipe Guide

Popular Indian Vegetarian Main Course Cooking Recipes

September 7, 2022 by Mila

Popular Indian Vegetarian Main Course Cooking Recipes

Methi Malai Matar Cooking Recipe

INGREDIENTS
Serves 3-4

100 gm cottage cheese (paneer) – cut into small ½” cubes,
1 cup peas
½ stick cinnamon (dalchini),
2 big cardamoms,
3-4 cloves (laung)
½ cup yogurt mixed with ¼ tsp white pepper powder,
1 tsp dhania powder
½ tsp red chilli powder,
salt to taste,
a pinch of sugar
2 tbsp cashew nuts (kaju) – powdered
4 tbsp oil,
3 onions – ground to a paste,
1 tbsp ginger-garlic paste
4 tbsp dry fenugreek leaves (kasoori methi)
4-5 tbsp cream

COOKING METHOD

1. Crush together dalchini, laung and seeds of moti elaichi. Add the above spices and cashew nut powder to the yogurt. Add pepper, salt, sugar, dhania powder and red chilli powder. Whisk yogurt well till smooth.

2. Heat oil. Add ground onion and cook on low heat till very light golden and oil separates. Add the ginger garlic and stir till golden brown.

3. Add yogurt and stir on low heat for 3-4 minutes till oil separates. Add kasoori methi and stir for 2 minutes. Add 1 cup hot water and simmer for 2-3 minutes. Add boiled peas and paneer. Add enough cream to get a thick gravy. Serve.

Paneer Makhani Cooking Recipe

Paneer is added to a fragrant tomato curry cooked in butter. You may substitute paneer with potatoes and peas if you like and turn it into makhani aloo matar.

INGREDIENTS
Serves 6

250 gm paneer – cut into 1″/2.5 cm pieces

GRAVY

3 tbsp butter or oil
2 onions – chopped (1 cup),
1 tsp chopped ginger
½ tsp red chilli powder,
6-7 tomatoes (500 gm) – chopped
¼ cup yogurt – whisked till smooth
3 tbsp cashews (kaju) – soaked in a little water for 15 minutes & ground to a paste
¼ tsp ground nutmeg, optional,
1½ tsp salt, or to taste,
¾ tsp garam masala
½-1 tsp sugar, or to taste,
½ cup thin fresh cream or milk
1 tbsp tomato ketchup

COOKING METHOD

1. Heat 2 tbsp butter or oil in a pan. Add onions and ginger. Cook on low heat until onions turn transparent. Add red chilli powder. Stir. Add chopped tomatoes. Cover and cook for 7-8 minutes till the tomatoes turn pulpy.

2. Add yogurt. Cook till the mixture turns dry and reddish again.

3. Remove from heat. Cool. Grind to a very smooth puree with ½ cup water. Heat 1 tbsp of butter or oil in a wok or a deep pan. Add the prepared tomato- yogurt puree. Stir fry for 3-4 minutes on low heat.

4. Add salt, garam masala, sugar and tomato ketchup. Mix. Add cashew paste. Cook on low heat for 1-2 minutes.

5. Add enough milk or very thin fresh cream, to get a thick pouring consistency of the gravy. Add paneer pieces. Give one boil on low heat. Remove from heat. Transfer to a serving dish.

6. Garnish with a swirl of cream, a few coriander leaves and ginger match-sticks. Serve with nans, paranthas or any other bread.

Paalak Paneer Cooking Recipe

INGREDIENTS
Serves 4

½ kg paalak (spinach), choose a bundle with smaller leaves
3 tbsp oil,
1 moti illaichi (brown cardamom)
2-3 laung (cloves),
3-4 saboot kali mirch (peppercorns),
3 onions – chopped
1” piece ginger – chopped,
4-6 flakes garlic – chopped,
1 green chilli – chopped
1 tbsp kasoori methi (dried fenugreek leaves),
¾ tsp garam masala
½ tsp red chilli powder,
¼ tsp amchoor,
1¼ tsp salt, or to taste
2 tomatoes – chopped,
100 gms paneer (cottage cheese) – cut into 1” cubes

BAGHAR (TEMPERING)

1 tbsp desi ghee or butter,
1” piece ginger – cut into thin long pieces
1 green chilli – slit into long pieces,
½ tsp red chilli powder

COOKING METHOD

Break palak leaves into small pieces. Discard stalks. Wash in plenty of water. Keep aside to drain.
Heat oil in a kadhai. Add moti illaichi, laung and saboot kali mirch.
Add chopped onions and cook till light brown.
Add ginger, garlic & green chillies. Stir on low flame for 1 minute. Add kasoori methi.
Add garam masala, red chilli powder, amchoor and salt. Stir on low flame for 1 minute.
Add chopped tomatoes. Cook for 3-4 minutes, till well blended.
Add spinach and cook uncovered for 10-12 minutes on low flame. Remove from fire. Cool.
Blend the cooled mixture along with ½ cup water, just for a few seconds, to a coarse paste. Do not grind it too finely.
Boil 1 cup water & add the spinach paste to it. Simmer, covered for 4-5 minutes.
Cut paneer into 1” cubes, leaving aside some for garnishing. Deep fry to a golden colour.
Mix paneer pieces in the cooked spinach. Give it one boil. Simmer for 2-3 minutes till paneer turns soft. Transfer to a serving dish.
Heat 1 tbsp desi ghee or butter. Add ginger and green chilli. Remove from fire. Add red chilli powder and pour oil on the hot paalak. Mix lightly. Serve.

Note: You can forget frying the paneer if you wish!

Dal Makhani Cooking Recipe

INGREDIENTS
Serves 4-5

1 cup whole black beans (urad sabut)
2 tbsp red kidney beans (rajma)
1 tbsp channe ki dal,
2 tbsp desi ghee
1½ tsp salt,
5 cups of water,
1 cup ready-made tomato puree
¼ tsp jaiphal powder,
½ tsp garam masala
1½ tbsp dry fenugreek leaves (kasoori methi)
2-3 tbsp butter,
preferably white

GRIND TO A PASTE

2 dry, whole red chillies, preferably Kashmiri red chillies – deseeded & soaked for 10 minutes and then drained,
1” piece ginger,
6-8 flakes garlic

ADD LATER

½ cup milk mixed with ½ cup cream or well beaten malai

COOKING METHOD

1. Wash the dais and red kidney beans, and soak in water overnight.

2. Drain water. Wash several times in fresh water, rubbing well, till the water get clear.

3. Pressure cook dal with 5 cups water, 2 tbsp ghee, salt and ginger-garlic-chilli paste. After the first whistle, keep on low flame for 30 minutes. Remove from fire. After the pressure drops, mash the hot dal a little. Keep aside.

4. To the dal in the cooker, add tomato puree, dry fenugreek leaves, garam masala and jaiphal powder.

5. Add butter. Simmer on medium flame for 20 minutes, stirring dal occasionally. Remove from fire. Keep aside to cool till the time of serving.

6. At the time of serving, add milk mixed with cream to the dal. Keep dal on fire and bring to a boil on low heat, stirring constantly. Mix very well with a karchi. Simmer for 2 minutes more, to get the right colour and smoothness. Remove from fire. Serve.

Note: Originally the dal was cooked by leaving it overnight on the burning coal angeethis. The longer the dal simmered, the better it tasted.

Kofta Rangeen Cooking Recipe

Potato dumplings (koftas) with colourful vegetable filling. The colours are exposed by dividing each kofta into two. Served on a bed of red, cardamom flavoured curry.

INGREDIENTS
Serves 4
KOFTA COVERING

4 slices bread – dipped in water & squeezed,
4 potatoes – boiled & grated (2 cups)
¾ tsp salt, or to taste,
½ tsp black pepper,
pinch of baking powder,
2 tsp tomato ketchup

KOFTA FILLING

1 carrot – grated thickly (½ cup),
1 capsicum – shredded (½ cup)
3-4 tbsp shredded green cabbage,
¼ cup grated Cheddar cheese,
salt,
pepper to taste

GRAVY

4 tbsp oil,
2 black cardamoms (moti illaichi),
2 onions – chopped (1 cup)
3 tomatoes – chopped (1½ cups),
2 tsp finely grated ginger
1½ tsp ground coriander (dhania powder),
½ tsp each red chilli powder & garam masala
¾ cup milk,
1 tbsp tomato ketchup,
salt to taste

COOKING METHOD

1. To prepare the kofta covering, in a bowl mix all the ingredients given under kofta covering till well blended. Divide into 4 big balls. Keep aside. For the filling, mix all the vegetables with cheese together. Sprinkle some salt and pepper to taste. Flatten each potato ball to a size of about 3”/8 cm diameter. Place 1 tbsp of filling in the centre. Lift the sides to cover the filling.

2. Give the kofta an oval shape like an egg. Deep fry koftas, one at a time, carefully to a golden brown colour.

3. To prepare the gravy, grind onions, tomatoes and ginger together. Heat oil. Add cardamoms and wait for 30-40 seconds. Add onion-tomato paste and cook on medium heat till well dried. Add ground coriander and red chilli powder. Stir fry till oil comes to the surface.

4. Reduce heat. Add milk gradually, 2-3 tbsp at a time, stirring continuously. Cook on low heat till the mixture turns red again and the oil separates. Add enough water to get a thin curry. Boil. Add salt, garam masala, tomato ketchup and cook on low heat for 8-10 minutes till it thickens slightly. Keep aside.

5. To serve, cut koftas into two. Boil the gravy separately, and pour in a serving dish. Arrange the koftas on the gravy and microwave for a couple of minutes to heat the koftas. Serve immediately with rice or bread.

Mushroom and Pea Curry Cooking Recipe

Mushrooms and peas are simmered in a delicious thick curry, flavoured with whole spices.

INGREDIENTS
Serves 4

200 gm button mushrooms – trimmed and cut into quarters (2 cups) or 1 cup tinned mushrooms
½ cup boiled or frozen peas
3 tbsp oil,
1 tbsp butter
½ tsp cumin seeds (jeera),
1 bay leaf (tej patta)
2 black cardamoms (moti illaichi),
2 cloves (laung)
2 onions – chopped finely (1 cup),
1½ tsp ground coriander (dhania powder)
½ tsp red chilli powder,
½ tsp garam masala
¼ tsp ground turmeric (haldi),
¼ tsp dry mango powder (amchoor)
1¼ tsp salt, or to taste
2 pinches each of pepper and sugar
¼ cup tomato puree
2 tbsp cashews (kaju) ground to a paste with 3 tbsp water
1½ cups milk

COOKING METHOD

1. Boil 2-3 cups water with 1 tsp salt. Add chopped mushrooms. After the boil comes again, keep on heat for a minute. Remove from heat and drain the water. Add fresh water and strain again. Keep aside.

2. Heat butter. Add the mushrooms and saute for 2-3 minutes on medium heat till water evaporates. Add the peas. Add 2 pinches each of salt, pepper and sugar. Stir for 2 minutes and keep aside.

3. Heat oil in a heavy bottomed pan. Add cumin, bay leaf, cardamoms and cloves. When cumin turns golden, add onions and stir fry till light golden.

4. Reduce heat. Add ground coriander, red chilli powder, garam masala, turmeric, mango powder and salt. Stir fry till onions turn golden brown.

5. Add tomato puree. Cook on low heat for about 5 minutes till oil surfaces. Add cashew paste and stir to mix well. Add milk, stirring continuously. Stir till it boils.

6. Add mushrooms and peas. Boil. Cover and simmer on low heat for 8-10 minutes, till oil surfaces and the gravy turns thick. Serve hot with breads like chappatis or nans.

Popular Indian Fish and Sea Food Cooking Recipes

September 7, 2022 by Mila

Popular Indian Fish and Sea Food Cooking Recipes

Tomato Fish Cooking Recipe

A delicious way of preparing fish in a slightly sweet and sour tomato sauce with diced capsicum.

INGREDIENTS
Serves 6

500 gm fish – cut into 2” pieces
3 medium onions – chopped finely (1½ cups)
1 green capsicum – chopped finely (½ cup)
3 tbsp oil
¾ cup tomato puree,
1 tsp chill sauce,
1 tbsp vinegar
½ tsp sugar,
¾ tsp salt, or to taste
2 tsp cornflour

COOKING METHOD

1. Heat oil in a pan. Add onions. Stir fry till transparent. Add green capsicum. Saute for a few seconds. Add tomato puree, chilli sauce, salt, sugar and vinegar. Mix well.

2. Add fish in a single layer over the masala, without overlapping. Cook uncovered for 6-7 minutes on low heat. (Overturn the pieces of fish after 3-4 minutes). Cook till fish is properly cooked.

3. Remove the fish pieces with a slotted spoon on to a serving dish. To the gravy in the pan, add cornflour dissolved in % cup of water. Give one boil. Simmer for 2-3 minutes. Pour over the fish. Serve tomato fish with rice.

Bengali Fish Curry Cooking Recipe

INGREDIENTS
Serves 4

300 gm fish – cut into 1½” flat pieces
1 tbsp lemon juice
½ tsp salt,
½ tsp turmeric (haldi)
4 tbsp oil
¼ tsp chilli powder
1 tbsp chopped coriander

MUSTARD PASTE (GRIND)

4 tsp yellow mustard (peeli sarson)
2 dry, red chillies – deseed
1 onion – chopped finely
¼ tsp salt
2-3 tbsp water to grind

COOKING METHOD

1. Rub lemon juice, salt and turmeric on fish. Keep aside for 10 minutes. Wash fish, pat dry.

2. Heat 2 tbsp oil in a pan. Place fish in the pan in a single layer. Cook on medium heat for about IV2 minutes. Turn side and cook for the same time, so that both sides of the fish are golden and the fish is cooked.

3. Heat 2 tbsp oil in a kadhai. Add the mustard paste. Stir for 3 minutes. Add V2 cup water. Bring to a boil and then cook on low heat for 2 minutes.

4. Add fish. Mix well. Add V4 tsp chilli powder. Sprinkle chopped coriander. Keep aside till serving time. To serve heat on low flame for 2 minutes.

Goan Fish Curry Cooking Recipe

Another landscape, another cuisine – this curry has tamarind and coconut milk, curry leaves and black mustard seeds.

INGREDIENTS
Serves 4

400 gm of any firm white fish – cut into 2″ pieces
4 tbsp oil
2-3 green chillies – deseeded and sliced
1 tsp red chilli powder,
2 tsp coriander (dhania) powder
½ tsp garam masala,
1 tsp salt
2 cups thick coconut milk
2 tbsp tamarind (imli) pulp, optional
1 cup water

PASTE

1 medium onion,
2½” piece of ginger,
8-10 flakes of garlic

TEMPERING (TADKA)

2 tbsp oil
1 tsp black mustard seeds (sarson seeds),
8-10 curry leaves (curry patta)
3 whole dry red chillies

COOKING METHOD

1. Make a paste of the onion, ginger and garlic in a blender.

2. Heat the oil in a kadhai, add onion paste from blender and green chillies. Cook until onion turns brown.

3. Add red chilli powder, coriander powder, garam masala and salt. Mix. Cook on medium heat until oil separates. Sprinkle a little water if the masala sticks to the pan.

4. Add tamarind pulp, coconut milk and 1 cup of water. Let it come to a boil. Add fish and cook on low heat for 10-12 minutes or until the fish is cooked. Remove from fire.

5. For the tempering, heat the oil in a frying pan add all the ingredients. When the seeds start spluttering pour over the hot fish. Serve hot.

Prawn Curry Cooking Recipe

A delicious, spicy prawn curry with coconut milk.

INGREDIENTS
Serves 4-6

250 gm prawns – shelled, with tails intact
2 tbsp oil
¼ tsp red chilli paste,
½ tsp ground turmeric,
2 cups coconut milk
½ tsp salt, or to taste,
½ tsp sugar
4-5 cherry tomatoes or 125 gm regular tomatoes – cut into 1″/2.5 cm pieces
juice of 1 lemon (2 tbsp)

GARNISH

1-2 green/red chillies – chopped,
some green coriander leaves

COOKING METHOD

Heat oil. Add chilli paste and turmeric. Fry for 2 minutes till oil separates.
Add three fourth cup coconut milk. Boil, stirring constantly. Simmer for 5- 7 minutes. Add salt and sugar. Add the rest of the coconut milk. Boil for 3-4 minutes.
Add prawns and tomatoes. Cook for 4-5 minutes till prawns are cooked and the gravy becomes thick. Add lemon juice. Mix.
Garnish with chopped chillies and coriander leaves. Serve hot with rice.

Popular Indian Chicken and Lamb Cooking Recipes

September 7, 2022 by Mila

Popular Indian Chicken and Lamb Cooking Recipes

Chicken Curry Cooking Recipe

Flavoured with cumin, garlic and ginger, this curry is delicious with rice as well as any bread.

INGREDIENTS
Serves 4-6

750 gm boneless chicken
5 tbsp oil
1 bay leaf (fey patta),
1-2 black cardamoms (moti illaichi)
10-15 cashews (kaju) – ground to a paste with a little water
3 onions – finely chopped (1½ cups),
1 tbsp ginger paste,
2 tbsp garlic paste
1 tsp cumin seeds (Jeera),
2 tomatoes – chopped (1 cup)
½ cup thick yogurt – beaten well till smooth,
½ cup milk
1 tsp each chilli powder & garam masala,
salt to taste
2 tbsp chopped, fresh coriander

COOKING METHOD

1. Soak cashews in warm water for 10-15 minutes and grind to a very smooth paste with a little water. Heat oil in a heavy bottomed pan. Add a bay leaf and cumin. Wait for a few seconds till cumin turns golden.

2. Add the chopped onions and stir fry till onions turn light brown. Add ginger and garlic paste and stir fry for 1 minute.

3. Add tomatoes and stir fry till dry and oil separates. Add the chicken pieces and stir fry on high heat for about 5 minutes or till the chicken is half cooked and the water evaporates. Add cashew paste, chilli powder, salt and garam masala.

4. Add the yogurt mixture to the chicken, stir for a few minutes till the yogurt turns dry and blends well with the masala. Add V2 cup milk. Stir. Cook covered on low heat till the chicken is done and the masala coats the pieces. Serve hot with naan or roti.

Hyderabadi Mutton Korma Cooking Recipe

INGREDIENTS
Serves 4-5

1 kg mutton with bones

WHOLE GARAM MASALA

8 green cardamoms (illaichi),
6 doves (laung),
3 bay leaves (tej patte)
8 tbsp oil
3 large onions cut into 4 pieces – boil in 1 cup water for 10 minutes, drain and grind in mixer to paste (boiled onion paste)
3 tsp ginger paste,
4 tbsp garlic paste,
1 tsp red chilli powder,
3 tsp coriander powder
½ tsp white pepper powder,
1 tsp garam masala powder
5-6 tbsp thick cream,
¼ cup milk,
¼ tsp saffron,
1½ tsp salt

MIX TOGETHER

200 gm (1 cup) yogurt (dahi) 8 almonds and 3 tbsp magaz seeds-grind in mixer to powder

GRIND TOGETHER

¼ tsp javitri powder,
¼ tsp green cardamom powder

FOR GARNISH

¼ tsp kesar,
2 tbsp chopped green coriander

COOKING METHOD

Clean and wash the mutton and cut into 1½” cup all bones cut slantly.
Heat oil in a thick bottom pan, add whole garam masala and fry till it begin to crackle.
Add onion paste and fry on medium heat till brown in colour for (10-12 minutes.) Add ginger + garlic paste. Cook for 2 minutes.
Add mutton and stir fry for 5-7 minutes. Sprinkle a little water if it sticks to the bottom.
Take it off the fire. Let it cool completely. Add curd mix with almond powder and magaz powder. Return to low heat and bring to boil. Add 2½ cups of water. Bring to boil again and simmer. Covered till meat is tender. Remove from fire. Add cream mix well.
Add javitri and cardamom powdered. Dissolve saffron in warm milk and add to the mutton garnish with chopped coriander.

Butter Chicken Cooking Recipe

Chicken cooked in a fragrant red coloured sauce made in butter. Relished by almost everyone!

INGREDIENTS
Serves 6

1 tandoori chicken – cut into 8 pieces

GRAVY

500 gm tomatoes – grind to a puree
50 gm salted butter,
2 tbsp ginger-garlic paste
¼ cup cashews (kaju) – soaked in hot water for 15 minutes
¼ tsp degi mirch
1¼ cups milk,
100 gm thin fresh cream (½ cup)
½ tsp garam masala,
salt to taste,
¼ tsp sugar
1 tsp tandoori masala
1 bay leaf (tej patta)

COOKING METHOD

1. Soak cashews in hot water for 15 minutes. Drain and grind to a very fine paste with a little water.

2. Melt butter in nonstick pan. Add a bay leaf. Wait for a few seconds. Add ginger- garlic paste, cook until liquid evaporates and the paste just changes colour. Add freshly pureed tomatoes, cook until the puree turns absolutely dry and fat separates.

3. Add cashew paste, stir for a few seconds. Add 2 tbsp cream. Add degi mirch to give a bright red colour, (a few drops of orange red colour can also be added). Cook on medium heat till fat separates.

4. Remove from heat. Add milk, and enough water (about 1 cup) to get a thick curry. Mix well. Return to heat. Bring to a boil, stirring constantly. Cover and simmer for 5-7 minutes till the gravy turns to a bright red colour and fat surfaces.

5. Remove from heat and stir in rest of the cream, stirring continuously. Add garam masala, tandoori masala and sugar to taste.

6. Add tandoori chicken. Give one or two quick boils on low heat and heat through. Remove from heat. Garnish with 1 tbsp of fresh cream and slit green chillies. Serve hot with nan or paranthas.

Keema Kofta Cooking Recipe

Stuffed minced meat balls cooked in a delicious creamy gravy.

INGREDIENTS
Makes 15 koftas

KOFTA

500 gm keema (minced meat),
4 tbsp oil,
1 onion – finely chopped
8 finely chopped flakes of garlic,
1 tbsp grated ginger,
2 green chillies – finely chopped
½ tsp red chilli powder (degi mirch),
1½ tsp salt,
1 egg and 1 yolk,
¼ tsp garam masala
4 tbsp chopped mixed nuts (badam, kishmish, pista)

GRAVY

4 tbsp oil,
2 onions – ground to a paste,
1 tsp finely chopped garlic
½ tsp red chilli powder,
1½ tbsp coriander powder,
1 tsp salt,
1 tbsp ginger paste
2 large tomatoes,
2½ cups water or stock
½ cup cream,
1 tbsp finely chopped fresh coriander leaves

COOKING METHOD

1. For the koftas, heat oil, add onions and garlic till golden brown.

2. Add minced meat, ginger, green chillies, red chilli powder and salt. Mix well. Cook covered on slow fire for 5-7 minutes till the juices dry up. Remove from the fire. Cool. Grind to a paste. Add chopped nuts.

3. Beat eggs and mix with the mince. Add V2 tsp garam masala too.

4. Divide mince into 15 equal parts. With the help of a little water shape it into a round ball of the size of walnut. Fry in hot oil till golden in colour.

5. For gravy, chopped tomatoes roughly. Boil in V2 cup water for 7-8 minutes. Remove from fire and cool. Grind in a mixer to a puree. Strain the puree.

6. Heat oil in a kadhai & fry the onions till golden brown. Add garlic, red chilli powder, coriander powder & salt. Cook for a minute. Add ginger and mix.

7. Add tomatoes. Bhuno well for 5-7 minutes till the tomatoes blend well. Add water or stock and simmer on slow fire for about 15 minutes.

8. Add fried koftas to gravy. Allow them to simmer for 10 minutes or till they are soft and swollen and the gravy is reduced to half. Keep aside till serving time.

9. At serving time, heat the koftas in gravy and reduce heat. Pour in the cream and mix. Remove from fire. Transfer to a serving dish.

10. Sprinkle 14 tsp garam masala and finely chopped coriander leaves.

Rogan Josh-Kashmiri Lamb Curry Cooking Recipe

A spicy thin mutton curry, cooked with fennel seeds and ground ginger.

INGREDIENTS
Serves 4

500 gm lamb (mutton)
½ cup yogurt,
¼ tsp asafoetida (hing)
4 tbsp oil
1 onion – ground to a paste (½ cup)
salt to taste

GRIND TO A FINE POWDER

2 tsp fennel seeds (saunf),
seeds of 3 brown cardamoms (moti illaichi)
1 tsp cumin seeds (jeera),
2 cloves (laung)
3-4 dry, red chillies,
1 tbsp ginger powder (sonth)

COOKING METHOD

1. Wash and pat dry mutton on a kitchen towel.

2. Heat oil in a pressure cooker or a deep pan. Add asafoetida powder.

3. Add dry meat and stir fry till the mutton turns dry and all the water evaporates. Stir fry further till the mutton turns golden brown and gives a well fried look.

4. Add onion paste and stir fry for 2 minutes on medium heat.

5. Mix the yogurt with the freshly ground spices and add it to the mutton. Add salt. Stir fry for 5-7 minutes till the yogurt blends well and turns dry.

6. Add 2 cups of water, pressure cook to give 2 whistles. Reduce heat and pressure cook further for 4 minutes. If you are not using a pressure cooker, add extra water and cook covered on low heat till the mutton gets done. Check for tenderness. Serve hot with rice.

Note: Onion is optional, it is added so that the gravy does not remain too thin.

Mutton Vindaloo Cooking Recipe

Vinegar and garlic are the main ingredients of this Goanese mutton curry. Vindaloos are generally very hot, but the chillies have been reduced to give you a mild curry.

INGREDIENTS
Serves 4

500 gm mutton – cut into 1″/2.5 cm pieces,
2 potatoes – cut into 4 pieces
2 tomatoes – blanched in hot water, peeled & chopped
4 tbsp ghee

GRIND TOGETHER

¼ tsp cumin seeds (jeera),
1 stick cinnamon (dalchini)
1 tsp red chillies,
¼ tsp mustard seeds (rai),
1 tsp chopped garlic,
1 tsp chopped ginger
½ cup sliced onion,
salt to taste,
3-4 tbsp vinegar

COOKING METHOD

1. Clean, wash and cut mutton into 1” pieces. Grind the spices, ginger, garlic and onions using some vinegar to a paste. Marinate mutton with this paste and keep aside for 2-3 hours.

2. Heat oil and fry the meat well. Add remaining vinegar and more water. Cook meat on a slow heat, when meat is three-fourths cooked.

3. Add quartered potatoes, blanched and chopped tomatoes. Remove from heat when meat is tender.

Saag Chicken Cooking Recipe

The addition of fresh spinach to chicken makes the dish healthier as well as tastier.

INGREDIENTS
Serves 6-8

1 chicken (750 gm) – cut into 8 pieces
500 gm spinach (paalak)
3 onions – chopped finely (1½ cups)
3 tbsp ginger-garlic paste
1 large tomato – chopped (¾ cup)
½ cup thick yogurt – beaten well till smooth
1 tsp garam masala,
1 tsp red chilli powder,
salt to taste
½ cup milk or water
4-5 tbsp oil
2 tbsp cream to garnish, optional a few ginger juliennes to garnish

COOKING METHOD

Cut the stems of spinach and chop the leaves finely. Wash leaves in plenty of water, changing water several times.
Heat oil in a heavy bottomed pan. Add onions. Cook till light brown.
Add the ginger-garlic paste. Cook for 1 minute. Add tomato. Cook for 1 minute, till they turn mushy.
Add yogurt, salt, chilli powder, garam masala and cook stirring continuously on high heat till oil separates.
Drain out all the excess water from spinach and add to the masala. Cook on high heat till all the water evaporates.
Now add the washed chicken pieces and stir fry on high heat, stirring constantly.
Cook till water evaporates and the masala coats the chicken pieces. Add milk or water. Reduce heat. Cover and cook till the chicken is tender.
Remove cover and cook again for 2 to 3 minutes or till the chicken pieces get coated with the spinach masala. Garnish with ginger juliennes and cream. Serve hot with any bread.

Dal with Mutton Cooking Recipe

This mutton lentil curry is a Hyderabadi speciality which is lightly soured with tamarind. The lentils absorb the taste of the mutton with which they are cooked.

INGREDIENTS
Serves 6

½ kg mutton
¾ cup split red lentils (dhuli masoordal)
2 tsp melon seeds (magaz) – crush or grind in mixer
2 medium onions – thinly sliced,
1 tsp ginger paste,
1½ tsp garlic paste
1 tsp red chilli powder,
½ tsp turmeric (haldi) powder,
½ tsp black cumin (shah jeera)
½” cinnamon stick (dalchini),
2 green cardamoms (illaichi),
4 cloves (laung)
1 lemon size ball of tamarind – soaked in ½ cup hot water for 15 minutes & strained
½ cup chopped green coriander,
2 green chillies – keep whole
¼ cup oil,
2 tsp salt or to taste

TEMPERING (BAGHAAR)

4 dry red chillies,
15-20 curry leaves,
4 tbsp finely chopped garlic
½ tsp cumin seeds (jeera),
1 tsp fenugreek seeds (methi dana),
2 tbsp oil

COOKING METHOD

1. Pressure cook lentils in 2 cups of water with ½ tsp salt and ¼ tsp turmeric powder to give 1 whistle. Remove from fire and let the pressure drop by itself.

2. Heat oil in a pressure cooker, add black cumin seeds, cinnamon, cloves and cardamom. Cook for 1 minute till spices darken a little. Add onions & cook on medium flame till light brown, add ginger and garlic and cook for 1 minute. Add salt, turmeric, red chilli powder and the ground melon seeds, fry for a few seconds, sprinkle a little water and cook for 1-2 minutes till well blended.

3. Add meat and fry for 6-8 minutes on medium flame till the water dries up and the meat acquires a well fried look. Add ¾-1 cup water for the meat to become tender and pressure cook first on high flame till pressure develops for 2-3 minutes and then reduce heat. Keep on medium flame for 6-8 minutes or till the meat is tender. Remove from fire and wait for the pressure to drop by itself. Check meat for tenderness.

4. Add the prepared boiled lentils, tamarind water, green chillies and coriander and simmer for about 5-7 minutes. Transfer to a serving dish.

5. For baghaar, heat oil. Add all the ingredients of the baghaar. When the red chillies darken, add the baghaar to the hot dalcha. Cover immediately. Serve.

Popular Indian Non-Vegetarian Tandoori and Kadhai Cooking Recipes

September 5, 2022 by Mila

Popular Indian Non-Vegetarian Tandoori and Kadhai Cooking Recipes

Tandoori Chicken Cooking Recipe

An all time favourite of not only Punjabis but of all the people fond of good food.

INGREDIENTS
Serves 4-5

1 small sized chicken (800 gm) – cut into 8 pieces
1 cup thick yogurt (curd) – hang in a muslin cloth for ½ hour
2 tbsp plain flour (maida),
2 tbsp oil
3 tsp ginger-garlic paste,
a pinch of orange red colour
1 tbsp dry fenugreek (kasoori methi) – dry roasted on a tawa for 2 minutes and crushed to a powder
½ tsp cumin (jeera) powder,
½ tsp coriander (dhania) powder
½ tsp garam masala powder,
2 tsp tandoori masala
1½ tsp amchoor powder,
1 tsp salt,
1 tsp red chilli powder
4 tbsp oil for basting (pouring on top)

COOKING METHOD

Mix yogurt, flour, colour and all other ingredients. Add enough colour to get a bright orange colour.
Wash chicken. Squeeze out all excess water. Pat dry on a clean kitchen towel.
Marinate chicken in the yogurt mixture for 2-3 hours in the refrigerator.
Rub the wire rack of the oven with oil and place the marinated chicken on it, so that the extra marinade can drip down from the grill rack. If the chicken is placed in a dish or a tray, the extra marinade and liquid keep collecting around the chicken pieces and hence they do not turn dry and crisp.
Cook for 8-10 minutes in an oven at 180°C. Overturn again, baste (pour) with oil and cook for another 10-12 minutes or till tender and crisp.
Serve hot garnished with onion rings.

Note:

Instead of a full chicken only drumsticks (legs) can be made. They are called tangdi kebabs. After grilling, wrap a piece of aluminium foil at the end of each leg. Besides looking nice, it is also convenient for holding and eating the chicken leg.
Boneless chicken cut into 1½”-2” pieces can be cooked in a similar manner to get chicken tikka.
The tandoori chicken can be added to an onion-tomato masala for a tikka masala dish.

Kadhai Murg Cooking Recipe

A semi – dry preparation of chicken, flavoured with fenugreek and coriander.

INGREDIENTS
Serves 4-6

1 medium sized (800 gm) chicken – cut into 12 pieces,
6-7 tbsp oil
1 tbsp coriander seeds (saboot dhania)
3 whole, dry red chillies,
½ tsp fenugreek seeds (methi dana)
3 large onions – cut into slices,
15-20 flakes garlic – crushed & chopped (2 tbsp)
1” piece of ginger – crushed to a paste (1 tbsp)
4 large tomatoes – chopped
½ cup ready-made tomato puree or ¾ cup homemade puree
1 tsp red chilli powder,
1 tsp ground coriander powder (dhania)
2 tsp salt, or to taste,
¼ tsp amchoor,
½ tsp garam masala
½ cup chopped green coriander,
1 capsicum – cut into slices
1” piece ginger – cut into match sticks
1-2 green chillies – cut into long slices,
½ cup cream, optional

COOKING METHOD

Put coriander seeds and whole red chillies on a tawa. Keep on fire and roast lightly till it just starts to change colour. Do not make them brown. Remove from fire.
Crush the coriander seeds on a chakla-belan (rolling board and pin) to split the seeds. Keep red chillies whole. Keep aside.
Heat oil in a kadhai. Reduce heat. Add fenugreek seeds and whole red chillies and stir for a few seconds till fenugreek seeds turns golden.
Add onion and cook on medium heat till light brown. Add garlic and stir for 1 minute. Add ginger paste. Add the coriander seeds, red chilli powder and coriander powder.
Add chicken and bhuno for 10 minutes on high flame, stirring well so that chicken attains a nice golden brown colour.
Add chopped tomatoes. Cook for 4-5 minutes. Add salt, amchoor and garam masala. Cover and cook for 15-20 minutes or till tender, stirring occasionally.
Add tomato puree and chopped green coriander. Cook for 5 minutes.
Add the capsicum, ginger match sticks and green chilli slices. Mix well.
Reduce heat. Add cream. Mix well for 2-3 minutes and serve hot.

Tandoori Fish Cooking Recipe

Delicious, succulent fish. Can be served as a snack or with the main meal.

INGREDIENTS
Serves 3-4

500 gm fish – cut into 5-6 pieces, preferably boneless and skinless
3 tbsp gramflour (besan),
1 tbsp lemon juice
½ tsp salt,
½ tsp red chilli powder

MARINADE

2½ tsp Kashmiri red chilli powder (degi mirch)
½ tsp black cumin (shah jeera),
1 tsp ginger paste,
1 tsp garlic paste
½ tsp tandoori masala,
½ tsp garam masala powder
1½ tsp amchoor,
1 tsp coriander powder (dhania)
2 tbsp lemon juice,
¼ tsp chaat masala,
1¼ tsp salt

BASTING

4 tbsp melted butter mixed with ¼ tsp black cumin (shah jeera)

COOKING METHOD

1. Rub the fish well with 3 tbsp gramflour and 2 tbsp lemon juice to remove the fishy odour. Keep aside for 15 minutes. Wash well and pat dry on a kitchen towel. Prick fish all over with a fork or give shallow cuts with a knife.

2. Mix all ingredients given under marinade. Rub the marinade well all over the fish pieces and let it marinate for 2-3 hours.

3. Heat an electric oven to 160°C or a gas tandoor on gas at low heat. Grease the wire rack and place fish pieces on it. Let it cook for 8-10 minutes.

4. Baste (pour) with melted butter mixed with black cumin. Cook again for 5-6 minutes till well cooked and crisp. The time of cooking will depend on the thickness of the fish and may vary a little.

5. Sprinkle chaat masala and serve hot with dahi pudina chutney and sirke waale pyaaz.

Note:

A small fish (pomfret) can be made whole in this way.
While grilling, always place fish pieces (or a whole fish) on a rack with the drip tray below it as it will leave some liquid which will drip down. If the fish is placed on a baking tray, the water will remain around the fish and hence make it soggy and it will not get crisp.

Badami Tangri Cooking Recipe

INGREDIENTS
Serves 5

5 drumsticks (500 gm chicken legs)

1ST MARINADE

2 tbsp lemon juice
1 tbsp oil
½ tsp salt
½ tsp red chilli powder

2ND MARINADE

½ cup yogurt (curd) – hang for 30 minutes
2 tbsp oil,
2 tbsp ginger-garlic paste
8-10 almonds – ground to a powder
¼ cup thick cream
¾ tsp salt
1 tbsp cornflour
2 tsp dry fenugreek leaves (kasoori methi)
2 tbsp chopped coriander

COOKING METHOD

Wash & pat dry the chicken legs. Make 2 light cuts/incisions on each drumstick.
Marinate chicken with 1st marinade for 30 minutes.
Mix ingredients of 2nd marinade in a bowl. Add only chicken pieces discarding the liquid. Marinate for 2-3 hours in the fridge.
To serve, grease a flat borosil dish. Place the chicken on it. Cook in a microwave oven on combination mode (microwave 540W+Grill) for 8 minutes or till golden. Turn side and smear the remaining marinade. Cook for 4 minutes on the same combination mode. If using an OTG, cook at 160°C for 15-20 minutes till soft. Serve with pudina chutney.

Popular Indian Vegetarian Tandoori and Kadhai Cooking Recipes

September 5, 2022 by Mila

Popular Indian Vegetarian Tandoori and Kadhai Cooking Recipes

Balti Aloo Cooking Recipe

A perfect combination of five seeds are popped into hot oil to impart all their flavour. Fresh coriander leaves enhance the taste and look of this humble potato dish.

INGREDIENTS
Serves 4

4 medium (375 gm) potatoes,
2 medium onions – sliced (¾ cup)
3 tbsp oil
½ tsp cumin seeds (jeera),
½ tsp fennel seeds (saunf),
¼ tsp nigella seeds (kalonji)
¼ tsp mustard seeds (rai),
2 pinches of fenugreek seeds (methi dana)
4-6 flakes garlic – crushed (1 tsp) 1″/2.5 cm piece ginger – cut into match sticks
½ tsp turmeric (haldi),
1-2 dry, red chillies,
a few curry leaves or fresh coriander leaves
salt to taste,
1 tsp chaat masala

COOKING METHOD

1. Peel, wash and cut potatoes into ¼” thick, round slices.
2. Heat oil in a non stick wok or a skillet. Reduce heat, collect all seeds — cumin, fennel, onion, mustard and fenugreek seeds, and add all together to the oil. Cook for ½ minute till the fennel seeds start changing colour.
3. Add garlic and ginger, stir fry for 1 minute. Add onions, stir fry until onions turn light golden. Add turmeric and dry red chillies. Stir. Add fresh coriander or curry leaves. Stir.
4. Add potatoes and salt. Mix well. Keeping the heat very low, cover tightly with a lid, and cook for 10-12 minutes or until the potatoes are tender. Uncover and add chaat masala. Adjust the seasonings. Transfer to a serving platter and serve hot as a side dish.

Tandoori Cauliflower Cooking Recipe

Whole cauliflower is baked with a ginger-garlic flavoured yogurt masala stuffed within the florets. Onion rings and fresh coriander topping adds to the taste.

INGREDIENTS
Serves 8

3 small cauliflowers, each about 350 gm

MARINADE

1½ cups thick yogurt – hung for 30 minutes to give about ¾ cup hung yogurt
2 tbsp ginger-garlic paste
2 tsp tandoori masala
¼ tsp salt, or to taste,
2 pinches of turmeric for colour,
½ tsp paprika or degi mirch
2 tbsp oil

TOPPING

2 tbsp oil
4-5 small onions – cut into fine rings (1 cup),
¼ cup tomato puree
3-4 tbsp chopped fresh coriander,
1 green chilli – deseeded and chopped
salt to taste,
1 tsp tandoori masala

COOKING METHOD

1. Boil 5-6 cups of water in a large pan with 2 tsp salt. Add the cauliflowers to the boiling water. Cook till it turns barely tender. Do not cook for too long. Remove from water and dry well on a clean kitchen napkin. Keep aside.

2. Mix all ingredients of the marinade in a bowl. Apply the marinade on the cauliflower, inserting some marinade inside the florets. Turn the cauliflower and insert some marinade from the backside also. Marinate the cauliflowers for at least 1 hour.

3. Place the marinated cauliflowers on a grill rack and cook in a hot oven at 200°/400°F till crisp and golden. Remove and keep on the serving platter.

4. To prepare the topping, heat 2 tbsp oil in pan. Add onion rings. When they start turning brown, add tomato puree. Stir. Add fresh coriander, green chillies and tandoori masala. Adjust salt and seasonings.

5. To serve, spread some onion topping on the grilled cauliflowers. Heat in a microwave or an oven. Serve hot with rice or bread.

Broccoli Spears Cooking Recipe

Broccoli florets with long stalks are flavoured with carom seeds and barbecued.

INGREDIENTS
Serves 4

500 gm (2 medium heads) broccoli – cut into medium sized florets with long stalks
2 tsp salt,
1 tsp sugar

1ST MARINADE

juice of 1 lemon (3-4 tsp)
¾ tsp carom seeds (ajwain)
1 tsp salt and ½ tsp red chilli powder

2ND MARINADE

1 cup thick yogurt – hung for 15 minutes or more
½ cup thick cream
2 tsp ginger paste
½ tsp red chilli paste, optional
¾ tsp salt,
1 tsp tandoori masala

COOKING METHOD

1. Boil 5-6 cups of water in a large pan. Add 2 tsp salt and 1 tsp sugar to the water. Add broccoli pieces to the boiling water. Boil. Keep on boiling for 2 minutes. Drain. Wipe the pieces well with a clean kitchen towel till well dried.

2. Spread the broccoli on a flat plate and sprinkle the ingredients of the 1st marinade. Marinate the broccoli for 15 minutes.

3. Drain the broccoli of any excess liquid. Mix all the ingredients of the 2nd marinade. Add the broccoli to it and mix well. Check the salt and add more if needed. Keep in the refrigerator till the time of serving.

4. Brush the grill of the oven or gas tandoor with some oil. Place the broccoli spears on it and barbecue them in a gas oven for 10 minutes or grill in a preheated electric oven only for 10 minutes. Do not over grill it, turns too dry. Serve hot as a side dish.

Hyderabadi Okra Cooking Recipe

Coconuts are abundant in the Southern part of India and so they are included in all South Indian delicacies. Freshly grated coconut gives a slight crunchy texture as well as a sweetish flavour to the food.

INGREDIENTS
Serves 4

250 gm okra (bhindi),
¼ of a fresh coconut,
4-5 cashews (kaju),
4 tbsp oil
½ tsp black mustard seeds (sarson),
½ tsp cumin seeds (Jeera),
10-15 curry leaves
1 small onion – finely chopped (1/3 cup),
2 small tomatoes – finely chopped (¾ cup)
½ tsp chilli powder,
¼ tsp turmeric (haldi),
1/3 cup yogurt,
¾ tsp salt, or to taste

COOKING METHOD

1. Grind together fresh coconut and cashews to a paste. Keep aside.

2. Remove only the tip of the stalk end of each okra. Cut length ways into two. Heat 3 tbsp oil in a wok and stir fry okra for about 10 minutes on medium heat till done. Do not cover while cooking.

3. Heat 1 tbsp oil. Remove from heat. Collect mustard and cumin seeds and add to the hot oil together. Fry on low heat till cumin changes colour.

4. Add curry leaves and onions and fry until onions turn golden. Add tomatoes, chilli powder, turmeric and salt. Stir fry till tomatoes turn dry and oil separates.

5. Add yogurt, a little at a time, stirring continuously. Bring to a boil, stirring continuously. Stir fry until dry and oil separates. Add coconut-cashew paste. Stir for a minute. Add okra, mix well. Serve hot with any type of bread.

Kadhai Daneer Cooking Recipe

Fenugreek seeds and garlic are used to flavour this quick, yet exotic dish of paneer. Experiment this recipe with fried potato fingers as a substitute of paneer to get kadhai aloo.

INGREDIENTS
Serves 6

250 gm paneer – cut into long thin fingers
2 green capsicums – cut into thin long pieces (1 cup)
2 dry, red chillies,
4 tbsp oil
1½ tsp coriander seeds (saboot dhania),
¼ tsp fenugreek seeds (methi dana)
½ tbsp crushed garlic,
1 tbsp ginger-chopped
3 tomatoes – chopped (1½ cups)
¾ tsp salt, or to taste

GARNISHING

1″/2.5 cm piece ginger – finely shredded

COOKING METHOD

1. Coarsely grind dry, red chillies and coriander seeds together. Keep aside. Heat oil. Reduce heat. Add fenugreek seeds. Wait for a few seconds till they turn brown.

2. Add crushed garlic and cook till light brown. Add ground red chillies and coriander seeds. Stir. Add chopped ginger. Cook for 30 seconds.

3. Add chopped tomatoes, stir fry for about 5-7 minutes till oil separates. Add salt and green capsicums. Stir for a minute.

4. Add paneer. Cook for 2-3 minutes. Transfer to a serving dish. Garnish with shredded ginger. Serve hot with paranthas.

Popular Indian Non-Vegetarian Snacks Cooking Recipes

September 5, 2022September 5, 2022 by Mila

Popular Indian Non-Vegetarian Snacks Cooking Recipes

Fried Fish Cooking Recipe

A popular way to serve fish. Tartar sauce, although not traditionally Indian, is relished with this Indian preparation of fish. You may have it even with ordinary tomato sauce.

INGREDIENTS
Serves 2-4

500 gm white fish fillet – without bones
1 tbsp lemon juice,
some dry bread crumbs

MARINADE

1 tsp ginger paste,
½ tsp salt,
½ tsp ground black pepper,
½ tsp red chilli powder
1 tsp tomato sauce,
1 egg white,
a few coriander leaves – chopped

TARTAR SAUCE

½ cup mayonnaise,
¼ cup brown vinegar
1 tbsp very finely chopped cucumber,
1 tbsp very finely chopped onion

COOKING METHOD

Rub some lemon juice on the fillets and wash fish well. Transfer it to a kitchen towel and pat dry.
Mix all ingredients of the marinade together in a small bowl. Transfer fish to a plate and rub marinade on the fish. Keep aside for 30 minutes.
At serving time, press the fish fillets on bread crumbs such that they coat the fish. Fry on medium heat till golden. Drain on absorbent paper. Serve with tomato ketchup or tartar sauce given below.
For tartar sauce, soak onion and cucumber in vinegar for 30 minutes. Strain the cucumber and onion to drain out the vinegar. Press gently to remove any excess liquid. Gently mix the cucumber and onion into the mayonnaise. Serve with fish fillets.

Chicken Tikka Cooking Recipe

Boneless pieces of chicken are barbecued till they turn crisp on the outside and soft from inside. Chicken is marinated with cream, cheese and eggs to keep the tikkas succulent. The tikkas are flavoured with ginger and garlic pastes.

INGREDIENTS
Serves 4

500 gm boneless chicken – cut into 2” pieces
1 capsicum,
1 tomato & 1 onion – cut into 1” pieces
chaat masala or lemon juice to sprinkle

FIRST MARINADE

2 tbsp vinegar,
2 tbsp ginger-garlic paste,
salt to taste

SECOND MARINADE

½ cup thick yogurt – hung for 15 minutes,
¼ cup thick cream
30 gm Cheddar cheese – finely grated,
1 egg
1 tbsp cornflour
1 tbsp finely chopped green chillies, optional
2 tbsp finely chopped coriander leaves

COOKING METHOD

Wash and pat dry the chicken pieces. Marinate the chicken pieces with the first marinade — salt, vinegar and ginger-garlic paste for 30 minutes.
Mix yogurt, cream, cheese, egg, cornflour, green chillies and coriander in a bowl. Marinate the chicken pieces in this mixture for 2-3 hours.
Arrange the chicken pieces on greased skewers, with the vegetables in between the chicken pieces. Heat a gas tandoor or an oven. Place the skewers on a grill or a wire rack, brushed with some oil. Cook for about 20 minutes at 180°C, turning 1-2 times in-between. Cook till chicken turns tender.
Serve hot sprinkled with some lemon juice or chaat masala on a bed of rice.

Note: To cook the tikkas in the oven, place a drip tray under the wire rack on which the tikkas are placed, to collect the drippings.

Mutton Balls Cooking Recipe

An excellent cocktail snack. Can be served as a tea time snack too.

INGREDIENTS
Serves 6

500 gm fine mince of lamb
2 tbsp garlic-ginger paste
1-2 green chillies – finely chopped
1 tsp garam masala,
4-5 tbsp gramflour (besan)
1 tsp ground coriander (dhania powder)
14-1 tsp red chilli powder
salt to taste
4 tbsp oil for shallow frying
chaat masala to sprinkle

COOKING METHOD

1. Put in a strainer and gently press to drain out all the water. Check that all the water is drained out well, otherwise the balls will not bind well and tend to break while cooking.

2. Put the mince in a bowl. Add all the other ingredients. Mix and knead. Take a heaped tbsp of mince in the palm of your hand and bind the mince tightly into balls, squeezing out any excess liquid. Make balls a little big, as mince tends to shrink after cooking.

3. Take a pressure cooker, oil its bottom well. Arrange them at the bottom of the pressure cooker. Place the balls gently, over lapping one another, if short of space. Do not add water, as the mince will leave water. Pressure cook to give 2 whistles and simmer on low heat for 2 minutes. Remove from heat. Let the pressure drop by itself. Alternatively, steam balls in a steamer till cooked.

4. Gently remove the steamed meat balls. Keep aside. At serving time, add 4 tbsp oil in a non stick pan and shallow fry the steamed balls in a pan on medium heat till brown. Sprinkle chaat masala. Remove on a serving plate and garnish with green coriander and lemon wedges. Serve with hari chutney.

Note: Buy pre-washed mince. If at all you need to wash it, put mince in a strainer and wash it with some water in the strainer.

Shami Kebabs Cooking Recipe

Discs of lamb mince mixed with some yellow split peas.

INGREDIENTS
Serves 8
COOK TOGETHER

500 gm mutton mince (keema)
¼ cup yellow split peas (channe ki dal) – soaked for 15 minutes in water & drained
1 onion – sliced (½ cup),
1 tbsp chopped garlic,
2″/5 cm piece ginger – chopped
2 tsp coriander seeds (saboot dhania)
1 tsp cumin seeds (jeera),
3-4 cloves (laung)
2 green cardamoms (chhoti illaichi)
2 brown cardamoms (moti illaichi)
½” stick cinnamon (dalchini)
1 bay leaf (tej patta)
4-5 peppercorns (saboot kali mirch)
2-3 dry, whole red chillies,
salt to taste
½ cup water

COOKING METHOD

1. Wash the mince and drain out the water well through a strainer. Press well to squeeze out all the water.

2. Add all the ingredients to the mince and cook in a heavy bottomed pan on medium heat till done or pressure cook to give 2 whistles. Keep on low heat for 2 minutes. Remove from heat.

3. When the pressure drops, uncover the pressure cooker. If there is any water left, keep the cooker on heat to dry the water. If the mince is wet, the kebabs break while frying, so dry it well.

4. Dry grind the dried minced meat either on stone grinder or in a food processor till smooth without adding any water while grinding.

5. To prepare the kebabs, make tiny balls. Flatten them into small discs. Shallow fry in oil in a non stick pan on medium heat, till brown on both sides. Serve.

Murg Kali Mirch Cooking Recipe

Delicious dry chicken – can be served as the main dish or a snack. You can also put this in the makhani gravy along with the butter in which it is cooked.

INGREDIENTS
Serves 5-6

1 chicken (800 gm) – cut into 12 pieces – make incisions
6-7 tbsp butter (preferably Amui),
2 tbsp grated ginger
1 tsp salt,
1¼ tsp freshly ground pepper
1 tbsp lemon juice (adjust to taste)
some fresh coriander – chopped
4-5 saboot kali mirch (peppercorns) – coarsely powdered

COOKING METHOD

Heat butter on medium flame. Add grated ginger. Fry on medium heat till slightly brown. (If the heat is too much, the butter will burn).
Add chicken, salt and pepper and fry for about 5 minutes, till chicken changes colour.
Lower heat, cover and let it cook for about 15 minutes or till chicken is tender.
Increase heat, add lemon juice and cook till dry.
Sprinkle coarsely pounded pepper and fresh coriander and mix well. Serve hot.

Popular Indian Vegetarian Snacks Cooking Recipes

September 5, 2022September 5, 2022 by Mila

Popular Indian Vegetarian Snacks Cooking Recipes

Paneer Rolls Cooking Recipe

These extra-crisp rolls are coated in vermicelli (seviyaan) – the filling is channa dal cooked with nuts and raisins.

INGREDIENTS
Makes 12-14

2½ cups grated paneer (250 gm),
½ cup chopped coriander,
¾ tsp chaat masala
3 slices of brown or white bread – processed in a mixer to get fresh bread crumbs
½ tsp roasted cumin powder (bhuna jeera),
¾ tsp salt,
½ tsp pepper

FILLING

% cup yellow split peas (channa dal) – soaked for 2 hours & ground coarsely without water in a mixer
1 tbsp oil,
1 onion – chopped finely,
1 tsp finely chopped ginger
1 tbsp cashews (kaju) – chopped,
2 tbsp raisins (kishmlsh) – chopped
¼ tsp turmeric (haldi),
½ tsp salt,
¼ tsp red chilli powder
¼ tsp dried mango powder (amchoor),
½ tsp garam masala

TO COAT

½ cup very thin vermicelli (seviyaan) – roughly broken into small pieces by hand

COOKING METHOD

1. Strain dal and roughly grind in a mixer to a coarse thick paste. Do not grind too much and make it thin and smooth.

2. Heat oil. Add onion, ginger, cashews and raisins. Cook till onions turn light golden. Add ground dal, turmeric, salt, red chilli powder, amchoor and garam masala. Stir for 1-2 minutes. Remove from heat and keep filling aside.

3. Mix grated paneer with coriander, chaat masala, fresh bread crumbs, roasted cumin, salt and pepper.

4. With a ball of the paneer mixture, make a 2” long oval roll. Flatten it to get a slight depression in the centre. Place 1 tsp of the filling in it along the length. Pick up the sides to cover the filling, such that the filling is completely covered on all sides with the paneer mixture. Shape to give a neat roll with slightly flattened ends.

5. Break seviyaan into 1-1½” small pieces. Spread on a plate. Take 1 cup of water separately in a shallow flat bowl (katori). Dip the roll in the water for a second and then immediately roll it over the seviyaan. All the sides should be completely covered with seviyaan. Keep aside to set for 15 minutes. Deep fry 2-3 pieces at a time. Serve with pudina chutney.

Khandavi Cooking Recipe

A very popular snack of Western India. Strips of cooked gramflour are rolled into a delicious snack. The asafoetida and mustard seeds add their delightful flavour to this light snack.

INGREDIENTS
Makes 8 Rolls

½ cup gramflour (besan),
¾ cup yogurt,
¾ cup water
½ tbsp oil,
a pinch of asafoetida (hing),
½ tsp salt,
¼ tsp turmeric (haldi)
½”/1cm piece ginger – crushed to a paste
1 green chilli – crushed to a paste

TEMPERING

2 tbsp oil,
½ tsp mustard seeds (rai),
1 green chilli – chopped finely, optional
2-3 tbsp chopped coriander leaves,
1 tbsp freshly grated or desiccated coconut

COOKING METHOD

1. Mix together gramflour, yogurt and water well with a beater so that no lumps remain. Heat ½ tbsp oil in a heavy bottomed pan. Reduce heat. Add asafoetida. Wait for a few seconds. Add the yogurt mixture slowly, stirring continuously. Mix well.

2. Add turmeric, salt, ginger and chilli paste. Stir continuously on low heat for about 4-5 minutes till the mixture turns thick and gets cooked properly.

3. Remove from heat. Mix well and spread quickly, thinly on a plastic sheet or cling film, to a size of about 10 x 12″/25 x 30 cm. Let it cool for 5-7 minutes. Cut into thin strips, about 1″/5 cm broad. Roll each strip to make the snack. Arrange the rolls on a serving platter.

4. For tempering, heat oil. Add mustard seeds and green chilli. When the seeds stop spluttering, add coriander leaves and coconut. Mix and immediately pour all over the prepared snack.

Achaari Tikke Cooking Recipe

Kebabs that melt in your mouth.

INGREDIENTS
Serves 6

400 gm mushrooms – boiled in water with a pinch of turmeric (haldi) for 3-4 minutes
400 gm paneer- cut into 1½” pieces
4 tbsp ready-made mango pickle (achaar) – discard any hard portion, chop finely and grind to a smooth paste in a mixer
2 cups yogurt – hang in a muslin cloth for 1 hour,
3 tsp garlic paste,
2 tsp ginger paste
¾ tsp black salt (kala namak),
½ tsp salt,
¼ tsp white pepper powder
2 tbsp lemon juice,
1 tsp chaat masala,
1½ tsp cumin (Jeera) powder
¼ cup grated processed cheese,
1 tbsp butter
¾ tsp pomegranate seed (anardana) powder
3 tbsp gramflour (besan),
3 tbsp mustard oil

TEMPERING

3 tbsp mustard oil,
2 tsp degi red chilli
1 tsp fennel (saunf),
½ tsp onion seeds (kalaunji)
¼ tsp fenugreek seeds (methi dana),
½ tsp mustard seeds (sarson)

COOKING METHOD

1. Heat mustard oil in a pan. Add gramflour and roast on low heat for about 4-5 minutes till gramflour just starts to change colour and turns fragrant. Keep aside.

2. In a flat dish place cheese. Rub with the palm till smooth. Add yogurt, mix thoroughly until cheese is smoothly mixed with the yogurt.

3. Add ginger, garlic paste, salt, black salt, lemon juice, pickle paste, white pepper powder, chaat masala, cumin powder, pomegranate seed powder and roasted gramflour along with the oil. Mix well till smooth.

4. Take a small pan, heat 3 tbsp mustard oil. Remove from fire. Add fennel, onion seeds, fenugreek seeds, mustard seeds and degi mirch. Put this mixture into the yogurt marinade. Mix.

5. Add paneer and mushrooms in the marinade. Mix well. Arrange paneer and mushrooms alternately on well greased skewers, or simply place them on a grill rack covered with aluminium foil. Grease foil before placing the tikkas.

6. Preheat oven to 180°C or a tandoor on moderate flame. Cook for 15 minutes in the preheated oven till well-browned and cooked. Serve hot.

Popular Indian Drinks Recipes

September 5, 2022September 5, 2022 by Mila

Popular Indian Drinks Recipes

Tomato Rasam Cooking Recipe

An authentic, thin tomato soup of Southern India, delicious as an appetizer.

INGREDIENTS
Serves 6-8

1 kg tomatoes – cut into 4 pieces,
3 cups water
1 tbsp oil,
2-3 whole,
dry, red chillies or ½ tsp paprika
1 tsp cumin seeds (jeera),
1 tsp mustard seeds (rai),
¼ tsp asafoetida (hing)
a few curry leaves,
¼ tsp ground turmeric (haldi)
1½ tsp salt, or to taste,
1½ tsp peppercorns (saboot kali mirch)
1 small pod garlic, whole

PREPARATION METHOD

1. Boil whole tomatoes with 3 cups water. Keep on low heat for about 10 minutes, till tomatoes turn soft. Remove from heat and cool. Blend to a puree.

2. Heat 1 tbsp oil. Reduce heat and fry the red chillies till they turn a shade darker. Add together — cumin seeds, mustard seeds and asafoetida. When cumin turns golden, add curry leaves.

3. Add the pureed tomatoes. Add salt and turmeric powder. Separate the flakes of garlic from the pod and crush them roughly without peeling the flakes. Separately, crush or pound the peppercorns too. Add the crushed garlic and peppercorns to the tomatoes. Boil. Simmer for 10 minutes. Remove from heat.

4. Strain. Discard the ingredients in the strainer. Serve soup garnished with coriander leaves.

Thandai

A festive drink prepared from nuts and flavourful spices blended in milk.

INGREDIENTS
Serves 10-12

6 cups of milk,
½ cup almonds,
2 tbsp cashews – broken into bits
1/3 cup seeds of watermelon (magaz),
8 tbsp poppy seeds (khus khus)
15-20 peppercorns (saboot kali mirch),
10-12 green cardamoms (chhoti illaichi)
1 tbsp dried rose petals,
2 tsp fennel seeds (saunf)
10-12 tbsp sugar,
a few strands of saffron (kesar) – soaked in 1 tsp water for garnishing

PREPARATION METHOD

Soak almonds separately in water for 3-4 hours. Peel almonds. Soak together — watermelon seeds, poppy seeds, cashews, peppercorns, cardamoms, rose petals and fennel seeds for 3-4 hours. Strain.
Add the peeled almonds to the strained ingredients. Put all the soaked ingredients in a mixer grinder and grind to a paste by adding a little water or milk. The grinding of the ingredients should be done very well. Grind well to a smooth paste.
Add the ground ingredients to the cold milk. Add sugar and mix well. Strain the milk through a cheese cloth and discard the residue.
Chill the drink by adding ice. Serve garnished with soaked saffron strands and fresh rose petals.

Jeera Pani

This is predominantly a summer drink which aids digestion. A savoury tamarind and mint (pudina) cooler which is flavoured with roasted cumin seeds (jeera) and black salt. This tangy cooler can be made as peppery as you like.

INGREDIENTS
Serves 4

4 cups water
4 tbsp seedless tamarind (imli),
4 tsp fresh lime juice
3 tbsp sugar,
1” ginger – crushed roughly
¼ cup fresh mint leaves (pudina) – minced
1½ tsp ground, roasted cumin (bhuna jeera),
½ tsp black salt (kala namak)
salt to taste,
½ tsp red chilli powder, or to taste, optional

PREPARATION METHOD

1. Soak seedless tamarind in 1 cup hot water for 1 hour. Mash well. Add the remaining 3 cups water. Mash once again and strain to get tamarind water. If you are using tamarind pulp, add 4 cups of water to the pulp. If the pulp is salted, no salt is required in the jeera pani.

2. To the tamarind water, add all other ingredients — lime juice, crushed ginger, mint, black salt, ground roasted cumin, red chilli powder, sugar and salt to taste.

3. Mix well. Keep for 2 hours in the fridge to chill and for the flavours to penetrate. At serving time, strain through a fine sieve. Adjust seasonings. Serve garnished with a lemon slice and mint.

Pudina Lassi

This yogurt smoothie is a very popular drink in the Northern part of India, specially Punjab. There are sweet and salty versions of this Indian drink. The savoury one given here is seasoned with roasted cumin and mint whereas the delicious sweet cooler is generally flavoured with rose water and cardamoms.

INGREDIENTS
Serves 4

4 tbsp finely chopped mint leaves (pudina)
1½ cups plain yogurt,
½ tsp rock salt (kala namak)
½ tsp roasted ground cumin seeds (jeera),
½ tsp salt, or to taste
3 cups water,
6-8 ice cubes

PREPARATION METHOD

Wash and finely chop mint leaves. Put yogurt, mint, cumin seeds, rock salt and salt in a blender. Blend for a few seconds.
Add chilled water and ice cubes. Blend till frothy. Serve sprinkled with a pinch of ground, roasted cumin seeds and garnished with finely chopped mint.