Cooking Non Veg

8/13/2019 Cooking Non Veg

1/60

Baked Pistachio Rice

Ingredients

250 gms rice cooked in salt water

50 gms pistachio paste 1 cup chicken, boiled and shredded

2-3 tbsp butter

2 cups spring onion chopped

1 tbsp flour

1 cup milk

1/2 cup chicken stock

3-4 chillies, chopped

Salt and pepper to taste

1/2 tsp ainomoto

!arrots for garnishing

"ew pistachios chopped

Method

#eat butter and saute 1 cup onion$

%dd chicken and cook for 2 minutes$

%dd flour, saute till light brown$

%dd the pistachio paste, saute for 1 minute$

&raduall' add milk, stock, chillies and 1/2 cup spring onion$ !ook for 2-3

minutes season with salt, pepper and ainomoto and remo(e from fire

"r' remaining spring onions in oil, add rice and remo(e from fire$

&rease an o(en proof dish, spread half the rice, spread the sauce o(er it and co(er

with remaining rice$ Sprinkle some chopped pistachio on the rice and knobs of butter$ )ake for 10

minutes$ *ecorate with carrot petals$


2/60

Barley and Chicken Pilaf

Ingredients

+onfat cooking spra' 1 onion, chopped

1 boneless, skinless chicken breast, cubed

2 clo(es garlic, crushed

Salt and freshl' ground pepper

1 tsp basil

1/2 tsp tarragon

1/2 tsp celer' seed

1 cup pearl barle'

3 cups low-sodium chicken broth

1 ba' leaf

2 cups broccoli florets or asparagus pieces 1/2 cup chopped fresh parsle'

Method reheat o(en to 350 degrees$ Spra' *utch o(en$

%dd onion and saut until onion is limp$

%dd chicken breast and cook, stirring, until chicken is no longer pink$ Spra' as

needed$

%dd garlic, salt, pepper, basil, tarragon, and celer' seed$

!ook 1 minute$ %dd barle', spra', and cook, stirring, 2 minutes$

%dd boiling broth and ba' leaf$

)ring to boil, co(er, and place in o(en$ )ake 30 minutes$

%dd (egetable, co(er, and bake 15 minutes, or until all li.uid has been absorbed$

emo(e and discard ba' leaf$

Stir in parsle'$


3/60

Breaded Pepper Chicken

Ingredients

5 )oneless !hicken )reasts 4 bsp )lack So' Sauce

2 bsp %inomoto onosodium &lutamate

1- 1 1/2 bsp Salt

4 bsp !oarsel' &round epper

*ash of !hilli Sauce

)readcrumbs

il for fr'ing$

Method

!ut chicken into thin pieces of an' shape 'ou desire$

arinate o(ernight with So'a Sauce, Salt, %inomoto, epper and !hilli Sauce$ oll in )readcrumbs and fr' till golden brown$

Ser(e with sauce or raw salad$

Butter Chicken


4/60

Ingredients

!hicken - 300 grams, cleaned and cut into small pieces

!innamon- 2 pcs

Salt - to taste

!ashew 6 almond paste - a handful ground smoothl' &inger 6 garlic paste - 2 tspns

nion - one chopped

urmeric powder- 1/4 tsp

!hill' powder - 2 tsp

!oriander powder- 1 tspn

range colour - 1 1/2 tsp

)utter - 3 tspn

il - 2 tspn

omato puree - 2 tomatoes blended smoothl'

Method

"r' onions in oil till transparent$

%dd cinnamon and let it fr'$

hen add ginger 6 garlic paste along with a little water$

Stir continuousl'$

%dd turmeric, chill', coriander powder with salt and mi7 well$

our in tomato puree, cashew 6 almond paste - mi7 well with water$

8hen it starts to boil add the chicken which should be mi7ed with a little colour$

hen add sufficient water for the chicken to boil$

he gra(' should get thick or according to 'our re.uirement$ )efore switching off

add butter$

Ser(e hot with parathas$

Butter Chicken Fry


5/60

Ingredients

)oneless chicken - 2lb

&aram masala - 3 tsp

&inger-garlic paste - 2-3 tsp

!hilli powder - 3 tsp urmeric powder - 1 tsp

9inegar - 3-4 tsp

ed food colour - 3 tsp

epper powder - 2 tsp

Salt - according to taste

il - 4 tsp

!ream or malai - 1/2 - cup

!ashew nut powder - 1/2 cup

Method

arinate chicken with the abo(e ingredients e7cept for cream and cashew powderfor atleast a min of : hrs or preferabl' o(ernight$

ut the pan on fire, add oil$

8hen the oil reaches its smoking point then add the chicken pieces$

i7 well and co(er the pan with a lid$

8hen the chicken pieces are cooked then add the cream and cashew nut powder$

"r' until the mi7ture is completel' dr'$

Ser(e hot garnishing it with cilantro $

Baked Chicken


6/60

Ingredients

1 lb chicken

1 tsp salt

2 tbsp lemon uice

1 tsp coriender powder 1 tsp ginger

1 1/2 tsp garlic powder

1/2 tsp red pepper

1 tbsp (inegar

1 tbsp salad oil

1 cup 'ogurt

Method

ake slits all o(er breasts and legs$

ub salt and lemon uice all o(er$ ;et it stand 30 minutes$

i7 all ingredients into 'ogurt$ %ppl' generousl' to chicken$ ;et it merinade untilchicken is soaked in the paste$

&rill in o(en until crisp' brown$ )ake about 45 minutes at 3


7/60

)oneless skinless !hicken - 1 pound

2 otatoes

2 omatoes

2 )ell eppers

)amboo Skewers

For Masala

=ogurt- 1/4 cup

&inger and garlic paste - 1 tsp$ each

&reen chill' paste - 1 tsp$

!umin powder- 1 tsp$

!oriander powder - 1 tsp

%niseed - 1 tsp$

urmeric powder - 1/4 tsp$

!hill' powder to taste

&aram masala - 1/4 tsp$ Salt to taste

;ime uice - 2 tsp$

ed/range !olor

Method

i7 all masals in the 'ogurt and keep for about 10 minutes$

arinate the chicken and (egetables with the mi7 for about an hour and store in

the refrigerator$

ierce through the skewers alternate pieces of chicken and (egetable

lace on a barbecue grill or bake in the o(en for 15 minutes$

emo(e from heat and coat the pieces with the remaining marinade$ +ow turn the (en to >)roil> for another 5 - 10 minutes until the chicken is

cooked and fried well$

Ser(e hot$

Chicken Chilli

Ingredients


8/60

500 gms boneless chicken

200 gms onion

10 gms ginger

5 big green chillies

1 cup oil

1 tea spoon So'a sauce 2 tea spoon omato sauce

1 table spoon green chilli sauce

1 small capsicum

;ittle china salt

1 tea spoon (inegar

Salt for taste

2 ?ggs

1/2 cup corn flour

Method

i7 the chicken small pieces with salt, china salt, 1 tea spoon (inegar and 1 teaspoon so'a sauce$

;et it marinate for one hour$

hen cut the onions into small pieces and pill the ginger and mash it$

!ut the capsicum into small pieces and keep it separate$

!ut the green chillies in its middle and keep it aside$

)reak the egg in a small utensil and mi7 corn flour to it and add little water and

salt to make the batter$

#eat the oil in a kadai or fr'ing pan$

ake out the chicken pieces one b' one and deep it inside the batter and soft fr' it

in the oil$

ut the &reen chillies in the oil and then add onions and fr' for sometime till theonion becomes soft and not red$

hen add mashed ginger and fr' for sometime till 'ou get the smell of mi7ed

ginger and onion$

hen add capsicum to it and fr'$ hen add chilli sauce and of tomato sauce to it$

i7 the fried chicken and mi7 it thoroughl'$

%dd salt for taste and let it come to a boil

Ser(e with mi7ed fried rice or +oodles$

$

Chicken Biryani

Ingredients

For Marinating


9/60

!hicken 1/2 @g

2 tbsp$ !urd

1 tsp urmeric powder

3 tsp !hill' powder

1 tspandoori masala powder

Salt to taste

For Rice

)asmati ice- 3 !ups

For Grinding 4 nions

10 &reen chillies

12 ods garlic

1 s. &inger

3 omatoes

Method

arinate the meat in the marinading ingredients and keep aside pref in "ridge

for about an #our to A0 minutes$

#eat (egetable shortening or oil in a pan 3 tbsp$ %dd 4 clo(es , 3-4 cinnamon

sticks ,2 elaichis , and fr' well $%dd the ground paste and fr' till oil comes

up$%dd the marinated chicken and fr' $ !o(er for some time$

hen add the rice and fr'$ %dd coriander and mint lea(es and cook in the rice

cooker$%dd water ust enough to submerge the rice and chicken$

%dd water, close the pan and cook on low flame till rice is cooked$

Ser(e with nion aita$

Chicken Chettinad

Ingredients

1 kg chicken, skinned-cut into medium siBe pieces

1/4 kg onion - finel' sliced

2 big tomatoes -cubed

5 tbsp oil


10/60

1 inch cinnamon stick

4 clo(es

2 cardamoms

1 tsp each cumin, eera

1 tsp turmeric powder

Salt to taste 4 tbsp coriannder lea(es chopped

For Grinding

C shallots small onions

4 inch ginger

C - : pods garlic

1 tsp each cummin seed, eera

1 tsp black pepper corns

10 dried red chillies

1 cup coconut chopped

Method

arinate the chicken pieces in ground ingredients for about 20 minutes$

Dn a non-stick pan, add 5 tbsp oil and heat it$

%dd clo(es, eera,turmeric powder and fr' for 30 seconds$

%dd the sliced onions and fr' till it becomes pink$

%dd tomatoes and fr' till oil separates$

+ow add the marinated chicken and turmeric powder and mi7 it throughl'$ %fter

10 minutes add enough salt and co(er and cook it till done$

Df needed add 1/2 cup water while cooking$

&arnish with coriander lea(es$

Chicken Curry

Ingredients

1 lb chicken cut into small pieces

1 cup coconut grated

1 medium onion, sliced lengthwise

1 tbs coriander lea(es

1-2 tsp chill' powder

1 tsp coriander powder


11/60


12/60

Method

!ut chicken into small piece$

Dn a hea(' bottom pan fr' chicken till it becomes tender, keep the chicken aside$

Dn the remaining oil fr' bab' onions and green chillies$ 8hen onions and chillies

becomes soft, remo(e from the pan$ hen grind it in a mi7er$

Dn the same pan pour some more oil and put some mustard seeds, when it startspopping add some curr' lea(es$

%fter that add chicken and rest of the ingredients$

i7 it well, add coconut milk $!ook on low flame$

8hen chicken curr' is done garnish with coriander lea(es$

Chicken Fry

Ingredients

!hicken 1kg

!hill' powder 4tsp

&inger garlic paste 1tsp 9ineger 2tsp

Salt to taste

nion 1, finell' chopped

il 1 tbsp

Method


13/60

arinate the !hicken with chill' powder,ginger-garlic paste, (ineger and salt for

1/2 hour$

"r' onions till golden brown$

%dd chicken to this and mi7 well$*o not add an' water$ !ook in a low flame till

the chicken becomes tender with closed lid$

+ow open the lid and cook in highflame till water dr's and it turns little black$ &arnish with corriander$

Ser(e with #ot *rinks$

Chicken Gumbo

Ingredients

1 4-5 lb chicken, cut in pieces, skin and fat remo(ed

2 bsp flour 2 bsp oil

1 large onion, chopped

1 cup celer', chopped

C cups water

1 tsp salt

"reshl' ground pepper

1 cup diced carrots


14/60

1 2:-oB can crushed tomatoes

1 tsp cumin

1/2 tsp ground coriander

1/2 tsp ca'enne

1/2 cup froBen corn niblets

161/2 cups red potatoes, skins on, diced 2 10-oB pkg froBen okra

1 sprig fresh th'me

1/4 cup chopped fresh parsle'

Method

*redge chicken in flour$

#eat oil in large pot$ )rown chicken on all sides$ emo(e$

%dd onion to pot and cook, stirring, until limp$

%dd celer' and cook, stirring, 3 minutes$

eturn chicken to pot$

%dd water, salt, pepper, carrots, and tomatoes$ )ring to boil, co(er, and simmer 1 hour$

emo(e chicken, cut meat from bones, and dice$

%dd to soup with cumin, coriander, ca'enne, corn, potatoes, okra, and th'me$

Simmer 30 minutes$

Stir in parsle' and ser(e

Chicken aryali

Ingredients

Spinach 1 bunch

@asuri ethi 2 sp 2 bsp beaten curd

!hicken 2 ounds

2 )sp il

Salt and pepper to taste$

For !et "pices


15/60

%bout a handful of !oriander lea(es

4 &reen chilies

5-C clo(es of garlic

1 1/2 sp ginger paste

For dry "pices

2 1/2sp !oriander powder

1/2 sp !hat masala

1/4 sp !innamon owder

1/2 sp !lo(e owder

Method

ake a paste of wet spices and keep aside$

ake oil into a skillet and add chicken piecesElightl' fr' them till golden$

%dd wet spices and saute for a minute$

%dd spinach that is coarsel' chopped and saute$ %dd dr' spices as spinach wilts saute again lightl'$

%dd curd and about a 1/2cup of water$

!o(er skillet and let it cook till chicken is tender and well cooked$

%dd salt and pepper$

Ser(e hot$

Chicken "te#

Ingredients

1 @g !hicken meat -!ut into bite siBe pieces

1 kg of mi7ed (egetables potatoes, carrots, peas, cabbage, beans

5 green chillies, slit length wise 1 bunch coriander lea(es

2 large onions chopped

1 tablespoon each chopped ginger and garlic

2 cups coconut milk thick 1 tin coconut cream

: pieces green cardamom

: pieces whole clo(es

Salt and pepper to taste


16/60

2 tablespoons of oil

Method

#eat the oil in a pan and add green chillies, ginger, garlic and whole spices$

Stir for 2 to 3 minutes$

%dd the chicken pieces and stir for 5 minutes$ +ow add the potatoes and carrots$

Stir well and add the coconut cream or coconut milk and 1 cup water$

!o(er and cook till potatoes are nearl' cooked about 30 minutes$

+ow add the rest of the (egetables and the coriander lea(es, salt and pepper$

!ook for another 20 minutes so till meat and (egetables are all cooked$

%dd a little more water if the li.uid le(el is low

Ser(e with ice$

Chicken Kholapuri

Ingredients

2 lbs !hicken pieces

1 nion to slice and brown$

1 nion chopped finel'$

1/2 cup chopped omatoes$

&arlic and &inger aste$ 1bsp @hus @hus

1bsp 8hite sesame seeds

4 bsp !oconut dessicated

urmeric powder

!hilli powder

&aram asala powder

Salt to taste$


17/60


18/60

+onfat cooking spra'

1 lb reduced-fat ricotta cheese

: oB shredded reduced-fat cheese

2 bsp grated cheese

Method Saut onion in oil until limp$

%dd chicken and cook, stirring, 5 minutes$

%dd garlic, tomato paste, tomatoes, wine, salt, pepper, basil, oregano, nutmeg,

th'me, and ba' leaf$

)ring to boil, co(er and simmer 20 minutes$

emo(e co(er and cook 15 minutes$

emo(e ba' leaf and stir in parsle'$

reheat o(en to 350 degrees$ Spra' a A 7 13 7 2-inch baking dish$

Spread spoonful of sauce in bottom of dish$

;a'er 1/3 lasagna noodles, 1/4 sauce, 1/3 ricotta, and 1/3 cheese$ epeat 2 times$

?nd with sauce smoothed o(er top$ Sprinkle with cheese$ )ake for 45 minutes$

Chicken $i%er Fry

Ingredients

1 lb chicken li(ers

1 medium siBed onion chopped

1 tsp ginger paste

1 tsp garlic paste

inch of turmeric

Salt to taste

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp garam masala powder 1 medium siBed tomato

"resh coriander lea(es

il about 5 tbsp

ed chili powder

Method


19/60

!lean the chicken li(ers and pressure cook it along with some salt 6 water$ "our

whistles on high heat should be enough$

ake the li(ers out from the cooker but retain the water separatel'$

+ow in a fr'ing pan heat the oil and fr' the onion and garlic paste till golden

brown$

hen add the ginger paste and fr' for another 2 minutes$ %dd the garam masala powder, chili powder, tomato, cumin powder, coriander

powder, salt and turmeric powder to the onion paste and keep fr'ing till 'ou get

the aroma of the fried spices$

+ow add the cooked li(ers to the pan and fr' for another 2 to 3 minutes$

&arnish with coriander lea(es$

Ser(e hot with parathas or rotis$

Chicken $oaf

Ingredients

1 cup chicken, boiled and shredded

3 medium siBed potatoes, boiled and mashed

1 cup cooked corn niblets

1/4 cup cheese

1 tbsp butter

1 tsp chaat masala Salt, pepper to taste

Method

)oil the chicken with salt and pepper$ nce cooked, shred it$

)oil the potatoes with a little salt$ nce cooked, mash the potatoes with butter and

chaat masala$

)oil the corn niblets till cooked$


20/60

@nead the chicken, potatoes, corn and, cheese well$ %dd salt and pepper to taste$

his essentiall' is the chicken dough$

oll the chicken dough into the shape of a loaf of bread$ !o(er tightl' with a

plastic wrap and refrigerate for atleast 2 hours$

Ser(e warm$

Chicken $ong Rice

Ingredients

1 !hicken

1 !up )asmati ice

1/2 &inger

Salt to aste$

Method

!o(er the chicken pieces with water in a heating (essel$

ut it to boil 6 together add half crushed ginger and some salt$

Dn the mean time soak one cup )asmati ice in water$

)oil the chicken till the bones fall 6 the chicken becomes tender$ %fter 'ou ha(e remo(ed the bones do not throw the water, put the chicken back

in 6 this time add the rice$

%llow it to cook as 'ou would normall' cook rice as the chicken is alread' well

done$


21/60

Chicken &nion

Ingredients

1/2 kg !hicken 1 kg nion, thinl' chopped

2 ba' lea(es

2 cinnamon

15 flakes of garlic

3 tbsp ghee

2 tsp chilli powder

100 gm tomatoes

1 ginger

1/4 cup curds

1/2 tsp haldi

#andful of coriander lea(es 2 clo(es

1 caradamom

Salt to taste

1/2 cup water

Method

!lean, wash and cut chicken into 1 pieces


22/60

&rind garlic and ginger$ %dd this paste to chicken pieces and marinate for 30

mins

#eat ghee, add onions and fr' till golden brown

%dd ba' lea(es, clo(es, cinnamon, cardamom$

+ow add tomatoes, haldi and chilli powder

%dd chicken pieces and 1/2 cup of water %dd beaten curd$ !ook on slow fire

Sprinkle coriander lea(es on top$

Chicken Pakoda

Ingredients

1/2 kg chicken without skin 6 bones 100 grams corn flour

100 grams custard powder

Salt and chilli powder to taste

!lo(e and elaichi powder

il$

Metho

ake semi li.uid paste of corn flour and custard powder b' adding water and salt,

chilli and elaichi clo(e powder $ i7 the chicken pieces with the semi li.uid paste and keep aside for 30 mts and

later fr' in oil$


23/60

Chicken Pulao

Ingredients

1 large chicken about 2 kgs skinned and cut into pieces

2 cups thick curd 1 teaspoon each garlic and ginger paste

1 large onion chopped

: whole cardamoms

1 teaspoon whole cumin seeds

1 teaspoon clo(es

3 pieces cinnamon

2 or 3 green chillies chopped

1 teaspoon chilli powder

1/2 teaspoon tumeric powder

1 large cup tomato puree or 2 cups chopped tomatoes

1 cup fresh mint lea(es 1/2 cup fresh coriander lea(es

2 cups long grain or basmati rice$

2 tablespoon oil or ghee

2 cups hot water

Method

#eat oil in a hea(' and large pot$ when the oil is hot add onions and whole

spices$


24/60

Stir fr' for a few minutes, add ginger and garlic paste$

educe here and add powdered spices, taking care not to burn$

%dd chopped tomatoes or tomato puree$

8hen well mi7ed, add 'oghurt and stir well$

%dd chicken pieces and the mint lea(es and stir well so the 'oghurt masala coats

the chicken well$ !ook for 30 to 40 minutes on medium heat till the chicken is cooked$ test b'

piercing a skewer on the chicken meat, if uices run clear, then the chicken iscooked$

+ow spoon about 2 tablespoons of fat /oil from the cooked chicken mi7ture into

another pot$

%dd 2 cups of the rice and salt to taste$

Stir till the oil is coated around the grains of rice$

%dd half the chopped coriander lea(es and one cup of gra(' from the chicken

mi7ture and two cups of hot water$

!ook on slow heat with the lid on till the rice is cooked$

%dd a little hot water if the rice is not 'et cooked$ o ser(e, place the rice in a large tra' or platter$

Spoon the chicken mi7ture on top$

Sprinkle with the remaining coriander lea(es$

"ried nutscashew or almonds and sultanas ma' be added$

Chicken 'ikka Masala

Ingredients

!hicken - 500 gms boneless pieces

For Marinating

&inger and garlic paste - 2 tsp

urmeric powder - 1/4 tsp

!hill' powder - 1/2 tspn

!oriander powder - 1 tspn

&aram masala - 1 tspn

!umin powder - 1/2 tspn

Salt

!urd - 1/2 cup beaten well

For the gra%y

ne onion chopped

omato puree 2 tspns

urmeric powder- 1/4 tspn

!oriander powder 2 tspn


25/60

!hill' powder -1 1/2 tspn

&inger and garlic paste - 1 tspn

Salt to taste

il 3 thsp

&aram masala powder - 1/2 tspn

!oriander lea(es finel' chopped for garnish !ream 1 tspn optional for garnish

Method

arinade for one hour$ hen put this on skewers and grill till cooked$ r 'ou can

put it on a pan and let the flame be low or e(en bake it till done$

#eat oil in a (essel, fr' onions and add ginger and garlic paste$

;et it fr' well till the oil separates$

hen add all the powdered masala, and the tomato puree, salt to taste add a little

water and let the gra(' thicken$

hen add the chicken pieces and cook for a while, finall' when the gra(' is thick,

remo(e from fire$ &arnish with coriander lea(es and cream$

(um Chicken

Ingredients

1 chicken cut into : pieces

150 gms 'oghurt

%lmonds !ashewnuts

1 tbsp !oconut grated

3 nions

1 tbsp garam masala powder

2 tsp ed chilli powder

1 tsp urmeric

Salt to taste

1 tbsp &inger-&arlic paste

1/2 tsp )lack pepper

1/2 tsp +ahari powder

1/2 tsp %inamoto

1 pinch Saffron colour

"ew strands of saffron

;emon

"inel' chopped coriander

3-4 tbsps il


26/60

Method

8ash the chicken pieces and drain the water$

"r' the onions until brown, remo(e from oil and spread on a plate$ !rush it after it

cools$

oast almonds, cashewnuts and coconut and grind to a fine paste$

repare a marinade of the gi(en ingredients e7cept oil$ i7 all these with the chicken pieces$

arinate for about 1/2 an hour$

Dn a (essel put this mi7ture and the oil$ !ook on medium till the chicken is done$

yderabadi Chicken

Ingredients

1 chicken deboned,

1tb each of ginger garlic paste

1/2 tsp haldi

1tsp or more red chilli powder 1/2 cup curd

ed colour few drops$

!urr' lea(es - few sprigs

5-C green chillies

2tb cornflour

Salt to taste

Method

arinate chicken with ginger-garlic paste, salt, red chilli powder, haldi and

cornflour for few hours$

#eat oil and fr' chicken pcs on low flame till cooked and well browned$ emo(e the chicken pieces and keep aside$

i7 colour with curd$

ake little oil add curr' patta and diced chillies, stir add beaten curd, cook for few

secs, then add chicken and cook till all curd tries up and chickenis well coated$ &arnish with coriander lea(es and lime$


27/60

$emon Garlic Chicken

Ingredients

9inegar- 1 tbl spn

&arlic aste-1 tbl spn freshl' made

!ream 100 gm

Salt-1$5 tsp il-1 tbl spn

Sugar-half tsp

ed pepper-half tsp

ed food color- pinch

2 lemons

Method


28/60

ake a chicken C00-


29/60

Methi Chicken

Ingredients

1 kilo chicken

3 tblsp methi dried and crushed

5 onion made into paste

1 1/2 inch ginger and 5 garlic flakes are made into paste$

;emon uice 1 full lemon

1tsp each of dhania and eera powder$

1 tsp each turmeric, chilli 1 ba' leaf

Salt to taste

il

Method

arinate the chicken with curd, turmeric powder, salt, chilli powder, add the

lemon uice and lea(e for 1/2 hour$

)oil the chicken for about 10 minutes$

our oil into a kadai, add the ba' leaf and fr' the onion paste with about 1tsp of

turmeric and chilli powder accordingl' to 'our taste and add salt to taste$

%fter the onion paste is fried add the ginger and garlic paste$ "r' for some time and add onl' the chicken lea(eing the chicken stark for later

with 1 stem of the curr' lea(es$

@eep the gas in medium flame and keep on mi7ing the chicken with the masala$

%dd the chicken stark and keep on stirring$

8hen the chicken is almost o(er, that is, the chicken is dried up add the, dhania

and eera powder crushed methi and mi7 for few minutes and put off$

&arnish with some chopped coriander lea(es$


30/60

Murgh Korma

Ingredients

!hicken 1 pcs about appro7$ 2 kgs

!oconut 1 pc$ opp' seeds 100 gms

!ashewnuts 100 gms

ed chilli 1-2 pcs$

&reen chilli 1 pc$

!oriander 10 gms$

nions


31/60

)on*Veg Pulao

Ingredients

4 cup rice 2 lbs chicken or mutton

2 chopped onions

9egetable oil

Salt

1tsp pepper

3 medium carrots, cut in 3 sticks

1/2 cups raisins

1/2 tsp cardmom

1/2 tsp cumin

4 cups water

Method

"r' onion in the oil until brown$

%dd meat and stir well cook for ten minutes$

%dd water, salt and pepper$ !o(er and cook until meat is tender$

)ring C cups of water to boil$ hen put rice in it and cook for 5 minutes$

emo(e rice from heater$

!ombine the meat sauce, raisins, carrots, cardamom, cumin and rice$

ut the mi7ture in the o(en at 350 degrees for 45 minutes$


32/60

Pepper Chicken

Ingredients

1kg chicken thighs cut into 4 2 small onions finel' chopped

C table spns black pepper corns

4 pods cardamom

2 table spns corriander powder

3 table spns refined cooking oil

3 table spns coconut oil

4 dried chilli

C table spns dessicated coconut

1 teaspoon musturd seeds

!urr' lea(es

Salt to taste

Method

%dd the pepper corns to the fr'ing pan and .uickl' roast it$ ;et it cool and grind

to powder$

%dd the dessicated coconut to the fr'ing pan and .uickl' roast it without

browning it and set aside$

%dd the refined oil to the pan and add the cardomom pods$ "r' until it gi(es out

an aroma, then add the onions$ "r' the onions until it turns transparent$

%dd the chicken pieces and fr' until it turns colour$ %dd the salt, pepper powder

and corriander powder and cook co(ered under a low fire for 20 minutes stirring

occasionall' to pre(ent burning$ 8hen the chicken is cooked, i7 the dessicated coconut

#eat another fr'ing pan and fr' the musturd seeds curr' leaf and the dr' chill is in

coconut oil$ %dd this to the chicken

Ser(e hot with rice


33/60

Pepper Chicken

Ingredients

!hicken 500 gms

urmeric owder 3 tsps 8hite 9inegar 4 tbsps

&inger 50 gms

&arlic : clo(es

Saunf 1 tsp

nion 1 medium

So' Sauce 3 tbsps

ed !hilli owder 1/2 tsp

!urr' ;ea(es 2 Strands

epper powder 3 tbsps

Salt

Method

8ash chicken pieces with 8hite 9inegar and 1 tsp turmeric powder$

#eat oil in the pan, add in order saunf, ginger, garlic, curr' lea(es, onion$ Saute

them until mild brown$

%dd 2 tsps turmeric powder, chilli powder and saute for 30 seconds$

%dd chicken, so' sauce, remaining (inegar, salt and mi7 them well$

!ook the chicken in low heat until it is done$ %fter this add pepper powder, mi7

well and lea(e it for 5 more minutes$

Ser(e the pepper chicken hot $


34/60

Ingredients

2 pounds chicken skinless 6 boneless

2 tablespoon oil$

1 large onion finel' chopped$

2 sp tomato paste$

2 sp popp' seeds powder$ 2 sp cashewnut powder$

10-15 strands of saffron$

2 sp milk$

1 cup hot water$

For marinating

2 table sp thick curd$

2 sp dhania powder$

2 sp cumin seed powder$

1 sp ginger paste$

1 sp garlic paste$ 1/2 sp turmeric powder$

2 sp red chilli powder$

Salt $

Method

arinate the chicken pieces in marinade for 4-5 hrs$

#eat oil in (essel 6 add onions$ Stir fr' until onion become light brown in

colour$

%fter onion fried add tomato paste, cashewnut powder, popp' seed powder 6 fr'

for 2-3 minutes on low flame$

%fter that add chicken 6 keep on mi7ing chicken with the masala$ 8hen chickenwill dr' add hot water$

!ook the chicken on low flame for 20-25 minutes or till chicken is well done$

@eep stirring occasionall'$

elt the saffron in milk 6 mi7 with chicken, keep on low flame for 2 minutes$

"or garnishing sprinkle some chopped coriander lea(es 6 some fried onion$


35/60


36/60


37/60

"tir*Fried Green Chicken

Ingredients

1 lb chicken breast boanless,skinless- cut into small cubes

1 bsp starch mi7ed in a little bit of water

1 green bell pepper - cut into chunk' pieces

1 red onion - cut into chunks


38/60

'andoori Chicken

Ingredients

2$5 lbs of chicken - skinless - breast, leg and thigh - about 2-inch pieces$

2 ablespoon !hilli aste

3 ablespoon andoori aste

2 ablespoon 9indaloo aste

2 ablespoon !urr' aste

3 ablespoon ed !hilli owder or epper

4 ablespoon lain =ogurt or 1/2 cup )uttermilk$

Salt to taste

Method

repare the chicken b' remo(ing the skin and trimming all of the fat$

ake long slits in the chicken so that the spice mi7ture can penetrate the meat

during marinating$

ut all astes, !hilli powder and salt in a bowl$

i7 all of the abo(e to a paste$

%dd 'ogurt or buttermilk and mi7 all of the ingredients till 'ou ha(e a smooth

paste$ ake sure that 'ou do not ha(e an' lumps, especiall' if 'ou use 'ogurt$

%dd some water so that all of the chicken will get soaked - do not add too much

water to dilute the paste$ he paste should ha(e a thick consistenc'$

Soak the chicken in the marinade for C-: hours preferabl' o(ernight in therefrigerator$

#eat the o(en to 450"$

repare a pan for the o(en b' lining with aluminium foil$

lace chicken pieces on the pan and dribble half of the marinade on the pieces$

ut the pan in the o(en for 15 minutes - unco(ered - middle or top rack$

emo(e the pan and turn o(er all of the chicken pieces - add remaining marinade

on the pieces

ut the pan in the o(en for another 15-20 minutes - check to see not to o(ercook$

emo(e pan and ser(e while hot$

&arnish with sliced half-rings of onions, green chilli slices and lemon wedges$


39/60

+khini

Ingredients

For +khini

1 @gs utton

3/4 @gs )asmati ice

: +os )ig nion

25 +os &reen !hillis

50 &rams &inger 6 1 od &arlic grind together

1 teaspoon )ig Feera

1 teaspoon Small Feera

4 +os !ardamom

C +os !lo(es

2 pieces !innamon 3 +os omato

1 1/2 cup !urd

2 ;ime

2 !oriander ;ea(es

il

Salt to taste

For Chutney

100 &rams Small nion

3 &reen !hillies 1 inch piece &inger

"ew !urr' lea(es

"ew !orriander lea(es

1 teaspoon ed chilli powder

2 table spoon Sugar

amarind thick water

Salt to taste

Method

For +khini

#eat oil$ %dd garam masala and onion sliced and green chillies sliced$ "r' light and add another masalas e7cept lime and coriander lea(es$

%dd mutton with it and keep it in cooker for 15 miuntes $

hen in another (essel fr' rice in oil for 3 to 4 minutes and add all the ingredients

%dd 3 to 4 cups of water$

@eep on high pressure for 5 to < minutes and low the pressure and it for 10

minutes$


40/60

For Chutney

&rind all the ingredients well$

Ser(e %khini with the chutne'$

+rabian Pulao

Ingredients

1 chicken raw or boiled mutton 3/4 kgs 3 medium siBe fresh tomatoes -chopped

1 big onion -chopped

2 tblsp cumin seeds - roasted slightl' and grinded

1 tblsp cinamon -pwder

Salt

!rushed garlic and ginger paste

< tblsp oil

3 tblsp ghee

2 mugs basmati rice

"ew whole pepper-corns, 2 cardamom pods and 3 ba' lea(es

4 mugs water C small potatoes - cut into hal(es

Method

#eat oil/ghee$

"r' the onions slightl' then add few whole pepper-corns, 2 cardamom pods and 3

ba' lea(es co(er$

8hen the onions are slightl' brown add the fresh tomatoes and the

cumin/cinamon pwdr$ "r' till oil comes up then add the raw chicken and potatoeswhen chicken is half done or till it>s soup has dried out measure in 4 mugs of

water$

8hen the water starts boiling add the rice and salt$ 8hen the rice is done, or if still half done and the water has dried out, pour little

bit of some more water in a sprinkling method and co(er the pulao$ 8hen rice is

done then place it into the o(en for 30 minutes at 150 !$

Ser(e with salaad and 'oghurt$

Bhuta Masu


41/60

Ingredients

1 kg mutton

150 grms onion sliced

100grms tomatoes chopped

12 sprigs spring onions 2 stalks celer'

3 table spoons so'a sauce

% pinch aginomoto

1 cube ginger

inch of salt

#alf cup oil

Method

)oil meat with a pinch of salt and ginger bits till the meat is tender$

Slice meat into uliene strips when it is cold$

#eat oil, add ginger and onions, keep stirring till the onion is transperrent$ %dd rest of the ingredient e7cept the greens$

"r' lightl' till all the moisture is absorbed

Fust before ser(ing add tomatoes and greens$

Crispy $amb Fries


42/60

Ingredients

400gms boneless lamb

2 spring onions

1 green bell pepper

!hili sauce So'a sauce

1 tbsp cornflour

inch of ainomoto

il for fr'ing

Method

ake long thin slices of the boneless lamb$

ake corn flour and so' sauce and mi7 it a bowl with the lamb slices$

"r' it in boiling oil$

emo(e the lamb from the pan and sprinkle some corn flour o(er it and fr' them

again$ ake a seperate pan with some oil and heat it$

%dd chopped spring onions and capsicum and fr'$

%dd the lamb fries to it and mi7 well$

%dd chili sauce, so'a sauce and a pinch of ainomoto and mi7 well$

Ser(e hot$

,laichi Meat

Ingredients


43/60

1 kg mutton

500gms onions

10-15 green elaichi crushed

2 tsps freshl' ground black pepper

!oriander for garnishing

Method

8ash and put the mutton in cooker with onions and salt and pressure cook for 10

mins without water$

%fter the cooker is cooled, open and put on large flame and dr' up the water$

hen add ground pepper powder and elaichi$

i7 well then add 1 glass of water and keep on slow flame for 10 mins$

&arnish with coriander$

Ser(e hot with rice or rotis$

Gala#at Ke Kababs

Ingredients

500 gm inced eet

100 gm aw apa'a

20 gm !oconut

3 tbsp opp' Seeds

3 full tbsp &inger-garlic paste

1 tbsp garam masala powder

2 tbsp )esan ed chilli powder

Salt to taste

il for shallow fr'ing

Method

&rind the papa'a, but don>t peel off the papa'a$

i7 grounded papa'a, ginger-garlic paste and salt with minced meet and set aside

for 5 hrs or whole night and its done when 'ou feel it soft$

!ut and fr' the onions$

ake a paste of coconut and popp' seeds$

Saute the besan without oil on tawa or fr'ing pan$ %fter marination mi7 garam masala, red chilli powder,coconut-popp' seed

paste,sauted besan and fried onions into the marinated mi7ture$

ake patties of this mi7ture and shallow fr' untill the' are brown$

Ser(e with green coriander chutne' or tomato ketchup$


44/60

Ghosh Fry

Ingredients

&oat eat - 1 pound$

eppercorns - 10 to 15 whole black !urr'lea(es - 5 to C lea(es$

Feera - 2 teaspoons$

"ennel - 1/2 teaspoon$

!oconut - 1 1/2 tablespoonful of shredded coconut$

8hole red chillies - 3 dried red chillies$

nions - half white onion finel' diced$

Salt

&hee for fr'ing$

Method

lace the washed goat meat in a pressure cooker and a little salt and let it boil for15 minutes$

ake a fine paste of curr' lea(es, eera, peppercorns, fennel, curr'lea(es and

coconut with (er' little water$

Dn a fr'ing pan, put 2 tablespoons of ghee and then put whole red chillies$ "r' for

a minute and then put finel' sliced onions and fr' well for 3 to 4 minutes$

hen put the finel' grind masala and fr' well till the aroma comes out$

ut the boiled goat meat and salt and little bit of water and let it simmer in low

flame for 15 minutes and cook till the ghee comes on top and nice gra(' is

formed$

Ser(e hot$

Green Mutton

Ingredients

1 kg utton$

1 )unch coriander lea(es$

5-C &reen chillies$

1/4 )unch mint lea(es$

5-C ods of garlic$

ne long stick of ginger$

5 gm eppercorns$

5 gm !lo(es$

5 gm !innamon$

5 gm !ummin seeds$

1 )ig onion$

1 omato$


45/60

1 tps ed chill' pwd$

Salt to taste$

2 tbs il for fr'ing$

Method

!lean, cut and wash the mutton and pressure cook it for 10-12 mins$ &rind the ingredients in the mi7ie$

*ice one onion and fr' it in oil then add chopped tomato and fr' the ground

masala for 5-: mins$

o this add the mutton and cook for 10-14 mins on slow fire$

Ser(e with hot rice or rotis$

aleem

Ingredients

150g dried =ellow split eas

115g lentils

:0g oat meal


46/60

Ingredients

inced meat 300-400 gms

3 medium onions cut length wise and thin

ne tomato cut coarse

2 large potatoes peeled and cut triangular not too small 250 gms ushrooms, cut

&reen peas 100 gms

&aram asala Sabut whole spicesG cinnamon, coriander, eera, clo(es 1/2

teaspoon

&aram asala powder, Feera owder, *hani'a powder, eat asalaG- 3/4

teaspoon

#aldi owder 1/2 teaspoon

)a' ;ea(es 1-2

irchi powder 1/2 teaspoon or fresh green chillies 3

!oconut powder

!oriander lea(es

Method

#eat oil$

%dd )a' lea(es, &aram asala Sabut and one green chill', chopped$ #eat for 30

seconds$

%dd chopped onions and &aram asala powder

"r' till onions light-pink$

%dd e.ual amounts of Feera owder and *hani'a powder, #aldi owder, and

chill' according to desire, and eat asala$

"r' till the spices are cooked$ =ou can see this when the oil absorbs the spices and

floats$ %dd omatoes and fr'$

%dd the meat, and make it reall' fine$ %dd otatoes and mushroom$ %dd !oconut

owder

"r' till meat is brown, smells good and done, 'ou also smell the spices integrated

in the meat$

%dd 8ater to taste$ %dd green peas$

ut lid, lower fire and cook for about 15-20 min$

&arnish with coriander lea(es

Keema Kababs

Ingredients

1 lb keema

1 onion

1 egg

1/2 slice of bread


47/60

2 hot green chillies

Salt to taste

ed pepper

1 t$ each whole eera, powdered eera, whole coriander and powdered coriander

1/2 cup coriander lea(es

1sliced ginger C-< clo(es garlic

1 t$ garam masala

1/2 t$ freshl' ground black pepper

Method

Dn the food processor, coarsel' chop onion, garlic and ginger$

%dd the keema and all the other ingredients and process till the mi7ture is coarse

but not lump'$

?mpt' in a bowl and with oiled hands$ "orm sheesh kababs in the shape of a

sausage and put onto bamboo skewers and shape them so that all the kababs look

smooth$ ut them on a foil lined baking sheets$

re heat broiler and when hot, put the baking sheets under the broiler and let it

broil for about 5-10 minutes till brown on on side$

emo(e sheets from the broiler and .uickl' change o(er sides with tongs and

broil till brown and done$ emo(e as 'ou dont want them to get tough$

Ser(e on a platter of onions and .uartered lemons with a bowl of coriander chutne' or

ketchup$

Kosha Mangsho

Ingredients

utton -


48/60

nion Sliced - 125 gms

!lo(e - C nos

!ardamom - 5 nos

!ardamom - 4 nos

!innamon - 2 sticks

ed !hilli aste - 2 tsp urmeric owder - 1 1/2 tsp

oasted !ummin owder - 1 1/2

!urd - C0 gms

Salt

ustard il - 120 ml

&inger &arlic aste - 30 gms

Method

!ut the mutton into small pieces and set aside$

ake oil in a handi and add the whole spices$ 8hen the' crackle, add sliced

onions and cook till soft$ %dd ginger garlic paste$ Stir for 3 minutes and add red chilli paste and turmeric powder$ %dd the mutton

pieces and fr' well till oil lea(es the masala$ %dd beaten curd, roasted cummin

powder and salt$ "r' for about 15 minutes till the onion seems to blend into the

masala$

!o(er with a lid and dum for 20 minutes on a tawa $ !heck for tenderness of

meat$

Ser(e hot$

$amb Biryani

Ingredients

1 lb lamb

2 cups )asmathi ice

2 spoons of chilli powder

11/2 spoon salt

1 spoon dani'a powder, turmeric powder

1 spoon fresh ginger, garlic paste

1 spoon garam masala powder 4-5 ba' lea(es

5-C clo(es, 1 spoon eera

1 big onion

2 spoonful curd

2 big spoonful oil

Method


49/60

!ut lamb into 10-12 pieces add ginger garlic paste, turmeric, chilli powder,

dani'a powder, salt, garam masala mi7 it together, and keep it for 1 hour$

!ut onions (erticall'

ake a pressure pan add oil, put clo(es, ba' lea(es, eera, onions, cashews$

"r' them until red, and add arinated lamb to it and fr' it for 10- 15 minutes

%dd rice fr' for sometime and add 3 cups of water for two whistles in ediumheat

Malai Kabab

Ingredients

250 g inced eat

3 - 4 tbsp$ !hana *al

1 iece of &inger

C "lakes of &arlic

4 &reen !hilies % ;ittle !oriander ;ea(es

2 !lo(es

1 !innamon Stick

2 !ardamoms

C epper !orns

1 tsp$ chill' powder

Salt to aste

1 ?gg

1/4 tsp$ &aram asala powder

1 nion

2 &reen !hill' 1 Small )unch of mint ;ea(es

;ime uice

il to fr'

400 g cream

&rind these items

Method

Soak dal for two hours

)oil keema with chana dal, cinnamon, clo(es, cardamoms, pepper and little water

till tender

*rain off or dr' the e7cess water

&rind to paste

%dd eggs, salt, chill' powder and ground masala

!ut onion, green chill' and mint (er' fine$ i7 in salt and lime uice

ake a little keema paste$ ut 1/2 tsp$ Stuffing$ ake small flatten balls

"r' till brown


50/60


51/60

8ash the mince$ ut in a strainer and gentl' press to drain out all the water$

ut the mince in a bowl$ %dd all the ingredients$ i7 and knead well$

ake a pressure pan$ il it>s bottom well$

ake a heaped tblspn$ of mince in the palm of 'our hand and bind the mince

tightl' into balls, s.ueeBing out an' e7cess li.uid$ ake balls a little big as mince

tends to shrink after cooking %dd a glassful of water to the oiled pan$ ;et the water boil well

Dn the boiling water place the balls lightl'$ %fter all the balls are put in, let them

cook on high flame for 1 min$ ;ower the gas to simmer and cook the balls$ !o(er

the pan$

8hen the balls are cooked and all the li.uid dries up$ our the oil and fr' the balls

till golden brown$

Ingredients

1/2 kg$ mutton chops

1 cup curd, well beaten 3/4 cup coriander lea(es, chopped fine

1/2 cup methi lea(es fresh, chopped fine

2 potatoes, cubed

1 tomato, cubed

: peppercorns

4 @ashmiri chillies

3-4 green chillies

3 clo(es

2 cardamoms

2 sprigs mint lea(es

2$5 cm$ cinnamon stick 5 tsp$ coriander seeds

1 tsp$ cummin seeds

1 tsp$ popp' seeds

1 tsp$ ginger-garlic paste

1 tsp$ dried methi lea(es, crushed

Salt

&hee for fr'ing

Method

oast peppercorns, cardamoms, clo(es, cinnamon, popp' seeds, coriander seeds,

cummin seeds and red chillies and grind to a fine powder$ "r' green chillies and onions with a little ghee and grind them along with half cup

coriander lea(es, mint lea(es and powdered spices, to a fine paste$

#eat ghee in a pan$

%dd mutton pieces and fr' for a minute$

%dd methi lea(es and salt and fr' for three minutes$

our the ground masala paste o(er the chops and fr' for fi(e minutes, adding ust

half a cup of water$


52/60

%dd curds and mi7 well$

Fust before co(ering the pan, add the tomato and potato pieces$ !ook till mutton is

done$

Hnco(er the pan and add dr' methi lea(es$ Simmer for few minutes$

Ser(e hot with remaining coriander lea(es$

Mutton Biryani

Ingredients-


53/60

Ingredients

utton 1 kg

)asmati rice C00g

curds 2cups thick

&hee or il 1cup nion 5medium siBe

&aram masala 2spoons

!ardmom C

;ime 4

cilantro 2 bunches

int 1 bunch

&reen chillies C

&inger 6 &arlic paste

Saffron 1 pinch

!hilli powder 1 teaspoon

urmeric Salt

Method

8ash and soak rice for few hours$

ake a bowl soak mutton in curds with onions, ginger garlic paste,

cardmomsageera, turmeric, salt, red chilli powder, lemon uice, saffron, green

chillies cut them into small pieces, mint, cilantro lea(es soak it for 1to 2hrs$

"r' remaining onions till golden brown in oil or ghee, keep aside remaining oil or

ghee$

ean while take 3lt$ of water in a (essel and boil with hand ful of salt and sagira,

cardmom, when the water boils add rice to it and cook the rice onl' 1/4 done$ ake the soaked mutton,now place the rice o(er the mutton and add the fried

onions and saffor and garammasala powder,and pour the oil or ghee o(er the rice

%gain place the rice and repeat the same process till all the rice is o(er $

!o(er the (essel tightl' and cook for about 10 to 15mts on low heat$

Ser(e hot

Mutton Curry

Ingredients

1/2 kg mutton washed and cut into medium pieces$

2 onions cut into length wise

3-4 tsp oil

1/2 tsp haldi powder

2 tsp dhania powder

1 1/2 tsp red chilli powder


54/60

1 1/2 tsp garam masala powder

Salt to taste

!orriander lea(es

For ground masala

2 tablespoon coconut

4 pcs of garlic

2 medium tomatoes

1/2 inch ginger piece

Method

oast the ingredients of ground masala with a few drops of oil and grind into a

fine paste$ @eep aside$

#eat the pressure cooker and add the oil

8hen it is hot add the cut onions and lightl' fr' till golden colour$ +ow add the ground masala paste, and all other ingredients and keep stirring till

the oil starts seperating from the masala$

+ow add the mutton and enough water for the meat to cook$

@eep the cooker till it gi(es atleast : to A whistles$

emo(e from fire

&arnish with corriander lea(es$

Mutton Re.ala

Ingredients

utton 1 kg

&hee 3 tbsp

nion 3

&arlic 5-C pods

&inger paste 2 tsp

!urd 500gm

8hole red chilli 10-12

)lack pepper 15-20

Salt to taste )a' lea(es 3

Method

arinade mutton with curd onion, ginger, garlic paste, salt for 1 hour$

#eat oil, add black pepper, red chilli, ba' lea(es 6 fr' for 2 min$

ut the marinade into it, stir for 5 min 6 pressure cook till meat is tender$


55/60

Ser(e with +aan

Mutton Vegetable Masala

Ingredients

1 kg boneless mutton or chicken boiled and shredded$

200 gms "rench beans chopped$

100 gms !arrots cut to medium siBed pieces$

200 gms &reen peas$

2 big potatoes skinned and cut to small pieces$

1/2 bunch mint lea(es$

2 tbsp maida

8hole garam masal according to taste$

1 medium siBed pod of garlic skinned and crushed$

1 tbsp ghee$

1 cup milk$ 1 tsp each of ginger garlic and green chilli paste$

2 eggs hard boiled$

50 gms of sali wafer plain

1 tomato

Method %dd masala paste and salt in mutton and pressure cook with sufficient water until

4 whistle and preser(e water$

Shred mutton and keep aside$

)oil (egetables with 1 tsp salt$

reser(e a little of the water$ #eat ghee in bottom pot, add garam masala and fr' till it crackles$

hen add crushed garlic and fr' till it is golden brownE add maida and fr' for two

minutes$

%dd the preser(ed water mutton a little at a time and keep stirring so that no

lumps are formed$

%dd preser(ed water (egetable and stir$

%dd shredded mutton and (egetables and bring to boil$

hen add the milk till the gra(' thickens$

Ser(e hot, garnished with mint lea(es, sliced eggs and sali wafer$

Mutton Vindaloo

Ingredients

1 kg$ mutton

For "easoning


56/60

3 sp$ ghee

"ew coriander lea(es

1/2 onion finel' sliced

Salt

For Vindaloo Masala

3 sp$ ira

12 dr' kashmiri chillies

1/2 an inch turmeric

2 pods cardamoms

10 pod garlic

2 tbsp$ (inegar

Method

!ut and wash the mutton and make pieces$ &rind masala in (inegar$

"r' sliced onion till brown, add coriander lea(es and stir, put masala and fr' it$

Stir fre.uentl'$

+ow add meat and salt to taste$

!o(er the dish$ %llow the meat to cook in its own gra('$

Stir fre.uentl', so that it does not burn$

)oil the potatoes, peel and cut into fours$ %dd them to the meat$ Simmer for 10

minutes$

Ser(e hot with plain white rice$

Palak Mutton

Ingredients

1/4 kg mutton

5 or C bunches Spinach chopped fine

1-2 tsp ginger garlic paste

2 medium tomatoes

1 tsp coriander owder

1 tsp red chilli powder

2 onions chopped fine 1 tsp ginger grated

"ew black pepper corns

3-4 tablespoons cooking oil

Salt

1 tbsp$ coriander chopped fine


57/60

Method

%dd 2-3 tsps of oil in a pressure pan and heat$

%dd the grated ginger, black pepper corns a small part of chopped onions to the

oil fr' the onions for a few seconds$

8ash meat cleanl' and add to the pan$ Stir for a minute$

%dd a little salt and enough water$ !lose the pressure pan and allow the meat to cook till soft$

nce meat is cooked, strain out the water and keep aside as stock$

Dn another an, #eat the remaining oil$

%dd the remaining chopped onions and fr' till light brown$

%dd salt, corainder powder, chilli powder, ginger garlic paste, and chopped

coriander$

"r' this mi7 thoroughl' till oil lea(es the sides of the pan$

%dd tomatoes and spinach and a little of the meat-stock that 'ou had kept aside$

!ook till tomatoes and Spinach is done and the water is dried up$ Df necessar',

add more of the stock to get a gra('$

%dd the cooked meat to this mi7ture and stir fr' till oil lea(es the sides of thepan$

Simmer for a while and garnish with chopped coriander$

Ser(e hot with plain rice$

Pasinde

Ingredients

)oneless mutton 500gms

3/4 cup beaten curd !hilli 1 tlsp

urmeric 1/4 tlsp

@hus khus 2 tlsp

%lmond 10

&aram masala 2 tlsp

&inger garlic paste 2 tlsp

2 onions fried

*hania powder 2 tlsp

il 4 tlsp

!oriander and mint

Salt

Method

o mutton appl' ginger, garlic paste, curd, salt and keep aside$

;ightl' roast and powder the khus khus and almond$

#eat ghee and fr' onions the remo(e half of it and keep aside for garnishing$


58/60

o the remaining half of the fried onions add the mi7ed mutton, chilli, turmeric

and fr' till dr'$

%dd the powdered masala and garam masala and fr' a little$

hen add two cups of water and cook till the mutton is tender$

"inall' sprinkle remaining fried onion and chopped coriander and mint$

Ser(e with rice and dal$

"a%oury Chilli Beef

Ingredients

1 kg beef ,boneless and preferabl' lean meat, without an' fat

1/2 kg capsicum

3 medium siBed potatoes

C reall' large spic' green chillies

C large regular onions 3 spring onions

4 tablespoons of ginger-garlic paste

1 tomato

So'a sauce

!hilli sauce

Method

!hop beef into tin' cubes$ Sprinkle liberall' with so'a sauce$

%dd salt to taste and ginger-garlic paste$

i7 well and marinate for 20 mins$

eel and cut potatoes into cubes$ )oil separatel' till semi-cooked, fr' lightl' and keep aside$

!hop the regular onions fine$

!hop the spring onions fine$

!hop the capsicum into 1 inch s.uares$

!hop tomato fine$

%fter marinating, fr' beef cubes on high flame$

8ater will come out of the meat$ @eep fr'ing till dr' - but don>t let it burnI

nce dr' cook in pressure cooker with a little water, for 10 mins$ or till cooked$

"r' regular onions in a separate (essel till well browned$

%dd tomato and fr' till li.uidified$

%dd ginger-garlic paste and chillies and fr' well %dd spring onions and fr' (er' lightl'$

%dd capsicum and fr' (er' lightl'

nce the meat is cooked dr' up the e7cess water and add it to the fried mi7$

%dd potatoes$ Stir well and add chilli sauce to taste$

Ser(e hot with mi7ed fried rice$


59/60

"hikampur Koftha

Ingredients

utton 1 kg @uskus 2 teaspoons

!hirani 1 tea spoons

&aram masala powder 2 tea spoons

ed chili powder

Salt

?gg 1

ne big onion

!ilantro

int

&reen chilies

=ogurt 2 cups il

Method

)oil keema with pinch of turmeric powder and salt roast kus kus, chirange,

cilantro, mint, green chillies and grind them$

%fter the keema is well cooked add it to the grinding mi7ture and grind it $

ake the grinded mi7ture and add garam masala powder, red chili powder and egg

and mi7 all together$

ake 'ogurt in a muslin cloth to that add salt green chillies chopped, cilantro

chopped, onion chopped, mint, and tie the end of the cloth and keep aside till all

the water ooBes from the 'ogurt and becomes dr'$ +ow take the keema mi7ture and fill it with the 'ogurt mi7ture and flatten them

on the pan and shallow fr' them garnish with onion, cilantro, cucumber$

"picy Meatballs

Ingredients

1 pound ground meat

1 egg

1/2 cup fresh bread, crumbled

1/3 cup grated cheese

1/C cup finel' chopped cilantro

1/C cup finel' chopped/crushed ginger and garlic

&reen !hillies finel' chopped

5 tbsp eat asala powder

Salt and epper


60/60

2 tbsp oil

1/C cup kho'a/whipping cream

&reen int lea(es chopped

Method

lace all ingredients in a large mi7ing bowl, and mi7 with a wooden spoon untilall ingredients are blended$ Hsing tablespoon as a scoop, place 2 scoops of meat

mi7ture in palm of hand, rolling to form meatball$ inse hands in cold water/oil

in between$ !ontinue until mi7ture is used up$

%t the same time heat watersimmering in a saucepan until 'ou see (apor

coming out - but not boiling$ *rop a couple of meatballs and see if the shape is

being maintained, otherwise add some more bread crumbs to the mi7ture and tr'again$ ut the meatballs and let them be in the water for 10 minutes$ =ou can take

them out now$ he' are now read' for use$ =ou can store them in freeBer if

needed$ he' can cook in the gra(' for another 10 minutes$ he' can be pan friedwith noodles, or 'ou can make achurian eatballs with them, etc$

"or making the gra(', it is ust like making an' meatdish gra(' %dd a little morewater and then put the meatballs in the gra(' and simmer for 10 minutes$

"picy Mutton

Ingredients

3/4 kg utton

2 nions

C &reen !hillies

!urr' ;ea(es

1 tbsp &inger &arlic aste 1 omato

1 1/2 tsp &aram asala

1 1/2 tsp !oriander owder

Method

arinate mutton with 1/2 tsp chilli powder 6 sufficient salt for 1-2 hrs$

"r' chopped onions, chillies, curr' lea(es, ginger garlic paste$ %fter a few

minutes, add garam masala$

8hen onions are cooked, add corriander powder, chilli powder and a pinch of

turmeric$

i7 well$ %dd tomato and fr' for 2 minutes$ ut mutton with masala in the cooker and add some water$

@eep for 10 minutes at least after whistle$

Cooking Non Veg

Documents

Transcript of Cooking Non Veg