Ingredients
- Rice 3/4 Kg
- capsicum 2
- chicken 1 Cut Into Small Pieces
- tomatoes 3
- curd 1 Cup
- potatoes 2
- chilly Powder 1 & 1/2 Tsp
- sweet Corn 1 Cup
- ginger / Garlic 2 Tsp
- peas Boiled 1 Cup
- onion Brown 1cup
- all Spice 1 Tsp
- haldi 1/2 Tsp
- yellow Colour And Kewra
- oil 1/2cup
- green Chillies 3-4 Chopped
- salt 1 & 1/2 Tsp
- chopped Coriander And Mint Leaves
- zafran
Procedure
Heat the Oil. Fry onion till brown add all masata with green chillies and fry well than add in chicken and fry add chopped tomatoes, curd and fry then add in 1 cup water and let the chicken get tender and dry. Fry capsicum and potatoes in little oil. Boil rice with salt and mixed whole spices. Put the rice, chicken and vegetable in layers sprinkle green masala and zafran and kewra. Cover with lid in foil and put in a pre heated oven on No. 4 for 20 minutes.
Ingredients
- 250 Gms Minced Meat
- 1 Medium Onion Roughly Chopped
- 1/2 Cup Channa Dal
- 1/2 Tsp Salt
- 1/2 Tsp Red Chilly Powder
- 2 Cups Water
- 1/2 Tsp All Spice
- 1 Egg White
- oil For Deep Frying gravy
- 1/2 Cup Oil2 Cardamoms
- 1 Medium Onion Ground
- 1 Tsp Salt
- 1 & 1/2 Tsp Red Chilly Powder
- 2 Tsp Coriander Powder
- 1 Tsp Ginger / Garlic Paste
- 1/2 Cup Yoghurt Whipped
- 1 & 1/2 Cups Of Water
- 4 Green Chillies Chopped stuffing
- 1 Onion Finely Chopped
- fresh Coriander And Mint Leaves Finely Chopped
Procedure
Heat the oil in a saucepan. Add the cardamoms and onion. When the onion is slightly golden in colour, add the remaining gravy ingredients,except the water. Stir and fry till the oil seperates. Add the water. When it comes to a boil, gently lower the koftas or meat balls into it. Simmer over a low heat till the oil floats to the top.
Ingredients
- 500 Gms Boneless Beef Cubed Or Mutton
- pinch Of Asafoetida
- 1/4 Tsp Turmeric Powder
- 1 Tsp Red Chilly Powder
- 1 Tsp Salt
- 1/2 Tsp Cummin Powder
- 3 Cups Water
- 1/2 Tsp Onion Seeds Kalonji1/4 Cup Oil
- 2 Tbsp Brown Sugar
- 6 8 Red Chillies
- 1 Tsp Ginger / Garlic
- 1/2 Tsp Mustard Seeds
- 2 Tbsp Lemon Juice
- 3 Cloves
- 1/2 Cup Yoghurt Whipped
Procedure
Put the beef, turmeric, salt and water in a pot. Cook till the beef is tender. Strain and reserve stock. In another pot, heat the oil, then add the red chillies, mustard seeds, cloves and asafoetida and saute for a minute. Add beef, red chilily powder, cummin powder, onion seeds, brown sugar and ginger / garilic, Stir and cook till the meat becomes brownish. Then pour in the reserved stock and lemon juice. Let it simmer for few minutes then remove the pot from the heat, stir and cook for some time till the oil seperates.
Ingredients
- 500 Gms Mutton Pieces With Bones
- 1/4 Cup + L/4 Cup Oil Or Ghee
- 2 Tbsp + 2 Cups Water
- 2 Tbsp Almonds Blanched And Sliced
- 2 Onions Finely Chopped
- 1 Tsp Salt
- 1 Tsp + 1 Tsp Ginger / Garlic250 Gms Yoghurt
- 1 Tsp Red Chilly Powder
- 2 - 3 Green Chillies Chopped
- 1/2 Tsp Black Pepper
- 1/4 Tsp Saffron Diluted In 1/4 Cup Warm Water
- 1/2 Tsp All Spice Fresh Coriander Leaves Chopped
- 1/4 Tsp Sugar
Procedure
Heat 1/4 cup oil and fry the almonds for a while and then remove and set aside. In the same oil fry the onions till they are light golden. Add 1 tsp ginger / garlic, red chilily powder, black pepper, all spice, sugar and 2 tbsp of water. Stir well for a minute. Remove the pan from the heat and set aside. Heat 1/4 cup oil in another pan. Fry the remaining 1 tsp ginger / garlic till it is golden brown. Add the meat and salt and cook and stir till the meat becomes brown. Add 1 - 2 cups of water and cook till the water.dries and the meat is tender. Add the meat to the contents of the 1st pan alongwith the almonds, yophurt, green chililies, saffron and coriander leaves. Stir well. Simmer over a low heat for 5 minutes.
Ingredients
- 1/4 - 1/2 Cup Oil
- 1 Cup Yoghurt
- 2 Onions Diced
- 2 Tsp Red Chilly Powder
- 2 Black Peppercorns
- 1 Tsp Coriander Powder
- 1 Greeen Cardamom
- 1/4 Tsp Turmeric Powder
- 1 Stick Cinnamon1 Tsp All Spice
- 2 Cloves
- 2 Tbsp Tomato Puree
- 500 Gms Mutton Cut Into Pieces
- 2 Tbsp Almonds Ground
- 1 Tsp Ginger / Garlic
- kewra
- 1 Tsp Salt
Instructions
Heat the oil and fry the onions till they are golden brown. Remove them with a slotted spoon, crush them and set aside. In the same oil add the whole spices i.e the peppercorns, cardamom, cinnamon and cloves, alongwith the mutton, ginger / garlic and salt. Stir and cook for approximately 8 - 10 minutes or till the oil seperates. Whip the yoghurt with the red chilily, coriander, turmeric and all spice powders as well as the tomato puree. Add the yoghurt mixture to the meat. Fry until the oil seperates. Mix the crushed onions with the almonds and add to the meat. Cook till the meat is tender. Sprinkle the kewra and serve.
Ingredients:
- 500 Gms Mutton Pieces With Bons Boiled
- 1/2 Tsp Mustard Seeds Ground
- 1/2 Cup Masoor Or Arhar Dal Picked Washed And Drained
- 3 - 4 Green Chillies Ground
- 3 - 4 Whole Red Chillies Ground
- 1 Tomato Diced
- 2 Onions Finely Chopped
- 2 & 1/2 Cups Water
- 1 Tsp Ginger / Garlic Paste1/4 Cup Oil Or Ghee
- 1 Tsp Salt
- 8-10 Curry Leaves
- 1/2 Tsp Turmeric Powder
- 1 Tbsp Coriander Powder
- 1 Cup Coconut Milk
- 1 Tsp Cummin Powder
- juice Of 1 Lemon
- 1/2 Tsp Fenugreek Seeds
Instructions
Combine the dal with the tomato and water in a pot and boil till the dal is soft. Whisk or blend till smooth. In another pot, heat the oil. Put in the curry leaves, coriander, cummin and fenugreek powders, mustard seeds, green and red chillies, onions, ginger / garlic, sait and turmeric and stir fry for a few minutes till the oil seperates. Add the boiled meat, dal and coconut milk. Cook over a medium heat for 15 - 20 minutes. Remove from heat and add the lemon juice.
Ingredients
- Chops 1 Kg
- ginger / Garlic 1 Tsp
- salt 1 Tsp
- chilly Powder 1 Tsp Heaped
- all Spice 1 Tsp
- onion Fried 1
- oil 1/2 Cup
- curd Material
- curd 1 Cup
- salt 1 Tsp
- garlic 1 Tsp
- zeera Roasted And Pounded 1 Tsp
- coriander Ieaves Chopped 2 Tbsp
- green Chillies 2 Chopped
Instructions
Heat the oil in a saucepan. Add the cardamoms and onion. When the onion is slightly golden in colour, add the remaining gravy ingredients,except the water. Stir and fry till the oil seperates. Add the water. When it comes to a boil, gently lower the koftas or meat balls into it. Simmer over a low heat till the oil floats to the top.
Ingredients
- 500 Gms. Lamb Chops
- 2 Small Onions Chopped
- 1 Tsp Ginger / Garlic Paste
- 2 - 3 Eggs1 Tsp Salt
- 1 Tbsp Vinegar
- 1 Tsp Black Pepper
- 1/2 Cup Oil
Instructions
Wash the chops and pierce them all over with a fork, par-boil and drain them. Rub the ginger / garlic, salt and pepper on the chops. Then spread the onions on top and set aside for 15 minutes. Beat the eggs until thay are fluffy and then pour over the chops. Sprinkle the vinegar on top. Heat the oil and fry until they are golden-brown.
Ingredients
- Beef 1 Kg
- kas Kas Brown Grind 1 Tbsp
- onion Chopped 2
- coconut Brown Grind 1 Tbsp
- papaya Ground 2 Tbsp
- chana 2 Tbsp
- ginger / Garlic 2 Tspsalt 2 Tsp Levelled
- chilly Powder 2 Tsp
- curd 1 Cup
- almonds L0 Grinded
- oil L/2 Cup
- water 2 - 3 Cups
Procedure
Prick beef piece well abd marinate with all the ingredients for 2 hours. Heat oil and fry the chopped onion to a light golden. Add in your marinaied beef piece and fry well in water. Cover & cook till done and thick gravy remains. Cut in slices and serve with boiled vegetables.
Ingredients:
- 1 kg beef fillets (preferably undercut)
- kg tomatoes (chopped)
- 1 tea spoon garlic paste
- 2 tea spoon ginger paste
- 2 tea spoon ground red chilies
- 4 big green chilies (cut lengthwise)
- 3 table spoon oil
- 1 tea spoon salt
Procedure:
- Apply the ginger garlic paste and salt to the beef fillets and leave aside.
- Heat oil in a karahi, add the ground red chilies and fry to a brown in color. Then add the chopped tomatoes and cook it for a while.
- Then add the beef fillets and cook till the fillets are tender.
- When water dries up, fry the fillets for a few minutes and remove from fire. Heat one tablespoon oil and fry green chilies into it.
- Put the chilies on the cooked fillets and serve hot with naan.
