Daal Pakora
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| Daal Pakora |
Ingredients:
Moong Daal 250 grams
Gram Flour 4 – 5 tbsp
Baking Powder 3 tsp
Chopped Onions 2 – 3
Green Chilies 10 – 15
Chopped Coriander 1 bunch
Red Chili Powder 2 tsp
Turmeric Powder 1 tsp
Coriander Powder 1 tsp
Cumin Powder 2 tsp
Salt As per taste
Carom Seeds A pinch
Method:
Soak moong daal in water for 1 to 2 hours. Then wash and rinse it and get rid of all the water. Then grind the daal along with gram flour, salt, red chili powder, turmeric powder, coriander powder, cumin powder, carom seeds and baking powder. Once a paste is formed, add chopped green chilies and chopped coriander to the mixture. Form small balls and fry on medium flame.
How to make Paneer
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| How to make Paneer |
Ingredients
Milk 2 liter
Salt 1 tbsp
Curd ½ kg
Method
Heat milk, add in the whisked salt and curd and let cook till it separates. Then strain in a wet muslin cloth through a paneer mould or a sieve. Let all water drain out and press lightly from top. Let it come to room temperature and then refrigerate. Chopped garlic, roasted cumin seeds, crushed red chilli flakes, crushed black pepper, parsley or coriander chopped may be added in the end.
White Chicken Karahi
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| White Chicken Karahi |
Ingredients
Chicken 1 kg
Yogurt 1 cup
Cream ½ cup
Onion, chopped 1 large
Ginger, sliced 1” piece
Garlic paste 1 tbsp
Green chilies 4 – 5
Salt 1 tsp
Pepper 1 tsp
Coriander powder 1 tbsp
Cumin seeds 1tsp
Garam masala ½ tsp
Oil 2 tbsp
Fresh coriander for Garnish
Method
Heat oil, add onion and sauté. Add the chicken and garlic paste and cook till chicken changes color. Now add yogurt, green chili, salt, pepper, cumin seeds and coriander powder, and let it cook till tender. Add cream and ginger juliennes and cook till it becomes thick gravy.
Garnish with coriander leaves.
Bhindi Ki Bhujiya
Ingredients
Okra, cut into small pieces ½ kg
Onion, sliced finely 1 cup
Oil 3 tbsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric powder ½ tsp
All spice powder ½ tsp
Green chilies, slit 2
Lemon half
Salt to taste
Method
Heat oil, add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and all spice powder. Add okra and the slit green chilies. Add lemon juice and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm. Serve hot with rice or roti.
Mutton Kunna
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| Mutton Kunna |
Ingredients
Mutton shank with bone 1 ½ kg
Oil ½ cup
Garlic paste 3 tbsp
Ginger paste 3 tbsp
Red chilies 4 tsp
Salt 1 tsp
Yogurt 4 tbsp
Cumin seeds 2 tbsp
Aniseed 2 tbsp
Black pepper 2 tbsp
Dry ginger 2 tbsp
Black cardamom 2tbsp
Cloves 1 tbsp
Nutmeg 1 tsp
Mace 1 tbsp
Onion, thinly sliced 1
Flour 6 tbsp
for Garnish
Green chilies, chopped as required
Ginger chopped as required
Lemon slices as required
Method:
Heat oil, add the meat, ginger, garlic, red chilies and salt.
Stirring frequently fry until the meat turns brown, about 5-8 minutes.
Add yogurt and stirring frequently fry until all the moisture has evaporated.
Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it.
Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully.
Garnish with green chilies, ginger (chopped) and lemon slices.
Serve with Nan.
