Kitchen Tips

• Reduce the burning sensation after cutting green chillies by keeping the fingers in a bowl of cold milk added with some sugar!
• Never use metallic bowls to marinate meat - the acids (vinegar or lemon) can react with the metal bowls!Add a small amount of sugar when cooking carrots, peas, beets or corn - this will keep the flavour! 
• Add a pinch of salt while frying Puris or Pakoras - this will help absorb less oil! 
• Keep the Karela in water and add a pinch of salt in it for 1/2 hour to remove the bitterness of it! Add a piece of coconut shell to a mutton dish while it is getting cooked, the meat remains tender and gets cooked much faster!
• For soft idlies like a sponge do not stir the batter after it has got fermented.Pour the batter as it is!
• Cleaning your grater after shredding cheese can be made easy by grating a raw potato after the cheese. The potato clears the gummy cheese out of the holes!
• Placing Potatoes in salt water for 15 minutes before baking make them bake quickly. Salt also adds taste!To keep the chilies fresh for a longer time, remove the stems before storing!
• Do not fry paneer, immerse it in boiling water to make it soft and spongy! 
• When the noodles are boiled, drain all the hot water and add cold water. This way all the noodles will get separated!
• Add a pinch of sugar while cooking spinach and green leafy vegetables, it will retain its green colour!
• A bay leaf added to the flour container will keep the flour free from moisture!
• Never cook mushrooms in aluminum pans because the mushrooms will darken!

Kachey Gosht ki Biryani

INGREDIENTS

• BOIL RICE 1/2 kg
• ONION 250 gm
• MEAT 750 gm
• YOGURT 375 gm
• LEMON 4 slices
• TOMATOES 2
• GREEN CHILIES 6
• MINT LEAVES 1/2bunch
• OIL 1cup
• MILK 1/2cup
• TURMERIC 1/2 tsp
• CORIANDER POWDER 1tsp
• YELLOW COLOR 1/2 tsp
• RED CHILI POWDER 2 tsp
• KEVRA WATER 1 tbsp
• WHOLE SPICE 1 tbsp
• GINGER GARLIC PASTE 1 tbsp
• PAPAYA 2 tbsp
• SALT to taste

DIRECTIONS

Marinate 750 gm meat with 2 tbsp papaya, 375 gm yogurt, 1 tbsp ginger garlic paste, 2 tsp red chili powder, 1 tsp coriander powder, 1 tsp turmeric, 1 tbsp all spice and salt to taste for 30 minutes. Now heat 1 cup oil in a pan, fry 250 gm chopped onion till it turn to golden brown in color. Add the marinated meat, 6 green chilies, 1 bunch of mint leaves, 4 slices of lemon and 2 chopped tomatoes. Fry well. Now add 1/2 kg boiled rice, also add 1/2 tsp yellow color dissolved in 1/2 cup of milk. Lastly add 1 tbsp kevra water. Cover and simmer for 30 minutes.

Mutton keema curry white

Ingredients

• Mutton mince 750 gm
• Almonds 1 table spoon
• Cardamom powder ½ tea spoon
• Cashew nuts 1 table spoon
• Cooking oil 4 table spoon
• Garlic, chopped 1 table spoon
• Green chilies, whole 4
• Onions, chopped 1/3 cup
• Poppy seeds (khus khus) 3 tea spoon
• White pepper powder 1 tea spoon
• Yogurt 1 cup

Preparation:

Soak and peel almonds. Soak cashew nuts and poppy seeds for an hourBlend all above three with a little water to a fine paste. Heat oil in a kadhai and sauté onions and garlic on low flame without letting them turn brown. Add mince and sauté over gentle heat. Whisk and add the yogurt, cardamom powder, white pepper powder and whole green chilies. Simmer gently till mince is cooked and gravy is reduced by half. Pick out and discard the green chilies. Add the nut paste and stir well. Simmer for 2-3 minutes. To Serve: Serve hot with paratha or chapati.

Parchae Kabab

Chicken Noodles

Chicken Finger

Fish Chargha

Dum ke Kabab

Mutton Qorma

Mutton Biryani