Haleem

Posted on July 24, 2011 by admin


Ingredients
250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal(split gram), soaked for 1/2 hour.
A handful of moong dal(green gram), soaked for 1/2 hour.
A handful of masoor dal(red lentils), soaked for 1/2 hour.
1 tsp coriander powder.2 tsp Ginger-garlic paste.
4 tbsp Ghee(clarified milk)
1 tsp Chili powder.1/2 tsp turmeric.
2 Onions, sliced and fried crisp.
Salt to taste.

Method
Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel. Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil. Cook over medium fire till the mutton is tender. Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem. Sprinkle lemon-juice before serving it hot.

Recomended:
Shahi Haleem Mix

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Kheer – Rice Pudding

Posted on July 24, 2011 by admin


Ingredients:
1 cup of cooked basmati rice (long grain rice)
8 green cardamom pods crushed
2 tablespoons rose essence
2 tablespoons ground pistachio nuts
71/2 cups of whole milk
12 tablespoons sugar
7-8 saffron strands

Method:
The rice is to be ground finely and placed in a saucepan with the cardamoms. Add 6 3/4 cups of milk and boil over medium heat stirring continuously. Add remaining milk and cook over a medium heat until the rice mixture thickens to a creamy consistency. As the rice get cooked and the kheer/pudding starts getting a texture, add the already chopped nuts. 5. Add Saffron powder/strands (7-8). Add sugar and the rose water and continue to cook for another 2 minutes. Serve chilled, and garnished with nuts.

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Herbal Naan

Posted on January 14, 2011 by admin


Ingredients:
*1 cup fine flour maida
*1 cup curd
*1/2 teaspoon sugar
*2 teaspoon oil
*1 teaspoon salt
*1 teaspoon green coriander leaves finely chopped
*1 teaspoon mint finely dry mint
*1 teaspoon basil leaves finely chopped
*milk for kneading

Method:
Sieve maida, baking powder and salt in tray and mix yoghurt(curd), oil, mint, coriander and basil. Leave it covered for 10 minutes, then mash and mix together. Add a little milk and knead a dough. Cover and leave for two hours. Grease the hands. Cutout balls(oil) of equal size from the dough. Press with yours hands to flatten them as a naan and bake in a hot tandoor or oven. Serve with butter.

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Colourful Raita

Posted on January 14, 2011 by admin


Ingredients:
*1/4 cup coconut grated
*1/2 cup boondi
*1/4 cup onion chopped
*1/4 cup tomatoes chopped
*4 green chillies
*1 bunch of green coriander
*1 teaspoon salt to taste
*500 gms curd
*1/2 cup paneer grated
*1 teaspoon cumin seeds (jeera) powder
*1 teaspoon dry mint(pudina)
*1 teaspoon black peeper( kali mirch)
*1 teaspoon rock salt (kala namak)
*1 teaspoon chaat

Method:
Mix all the spices and salt with dahi and whip thorughly. Add paneer, onion, tomatoes, green chillies and pudina. Mix grated coconut and boondi to it and serve.

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Tomato Chutney

Posted on January 12, 2011 by admin


Ingredients:
*1/2 kg tomatoes
*1 cube Joggery
*2 Teaspoons red chilli powder
*salt to taste
*1 spoon Haldi
*Oil, hinge and mustard for garnishing

Method:
Wash tomatoes and cut them into pieces. Take 4 spoons of oil and heat it and add mustard seeds. After all the mustard splutters, add the tomato pieces. Cook for five minutes. Add jaggery, haldi, chilli powder and salt. Close the vessel with a lid and cook over a low heat until the tomatoes become soft. When the mixture becomes thick, remove from fire.

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Onion Chutney

Posted on January 12, 2011 by admin


This chutney is rarely made in India. But loved by everyone.

Ingredients:
*400 gms onion
*15 red chillies
*Tamarind size of a lemon
*A pinch of asafoetida (hing)
*Oil for frying
*1/2 teaspoon mustard
*salt to taste

Method:
Peel the onion, chop it fine and keep aside. Grind red chillies, tamarind and asafoetida (hing) powder in smooth paste, sprinkling a little water, if necessary. Heat a little oil in sauce pan and add mustard and uraad dal; When the mustard crackles, add chopped onion and fry well; when onion turns golden brown in colour and curls up at the edges, add the paste and salt to taste, mix well and bring to the boli if necessary, little more oil or water may be added. Serve.

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Coconut Chutney

Posted on January 12, 2011 by admin


Ingredients:
*1/2 Coconut grated
*6 green chillies
*1 Lemon juice
*1 teaspoon mustard
*Salt to taste
*Oil for seasoning

Method:
Grind coconut and gree chillies into a smooth paste sprinkling a little water. Season with fried mustard. Add lemon juice and salt to taste, mix well and serve.

This type of chutney can be used as side dish for snacks like Vada, Bonda, Baji etc.

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Hyderabadi Biryani

Posted on January 12, 2011 by admin


Ingredients:
*1 cup Basmati rice
*1 cup fresh thick curd
*1 cup water
*2 cups mixed diced vegetables(potatoes, carrots, peas, turnip, etc)
*2 and half tablespoons oil
*1 teaspoon ginger garlic paste
*2 cut lengthwise onions
*6 flakes peeled garlic
*Salt to taste
*1 Lemon
*10-15 finely cut mint leaves
*10-15 cut coriander leaves

Grind Together:
*10 cashew nuts
*7 small onions
*1/2inch ginger piece
*8 green chillies
*2 cloves
*2 cardomoms

#Fry above ingredients in the little oil and grind it. Along with a bunch of coriander leaves.

Method:
Wash and soak rice for 10 minutes. Drain water and fry for 2 mins in half a teaspoon of ghee.

Heat pressure cooker, add oil and fry garlic and onion pieces. Mix ginger garlic paste and diced vegetables. Fry in medium flame till vegetables are tender. Add ground masala paste and fry till raw smell goes. Beat curds and add it along with one cup of water. When it starts boiling add rice and salt, cover lid and reduce flame completely. Keep weight on top of lid light empty vessed as soon as the lid is closed. Cook for 10 minutes. Remov from fire. Squeeze lemon juice, add cut mint and coriander leaves. Mix well and serve.

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Almond(badaam) Cake

Posted on January 11, 2011 by admin


Ingredients:
*100 gms almond chopped
*275 gms fine flour (maida)
*275 gms sugar
*1 egg
*1/2 cup cream
*125 gms butter melted
*35 ml water
*2 teaspoon baking powder
*1/4 tablespoon baking soda

Method:
Boil sugar and water in a sauce pan and prepare syrup. Mix butter with the syrup. Seive maida , baking powder and soda and mix with syrup. Beat the eggs till frothy. Add to syrup. Add almonds. Put in a greased tin, bake on 180 degrees for 30 minutes. When ice cream is cold pour on on its surface in such a way that attractive designs are formed and serve chilled.

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Mint Ice Cream

Posted on January 11, 2011 by admin


Serves:
4-6

Ingredients:
*8 egg yolks
*6 tablespoons castor sugar
*1/2 cup single cream
* 1 vanilla pod
*4 tablespoons mint powder leaves finely chopped
*4 -6 mint leaves finely chopped

Method:
*Whip thoroughly the eggs yolk and sugar with a hand mixer. Put cream and vanilla pod in a sauce pan and add cream with the egg liquid and mix together. Cook the ingredients till thick. Remove from heat and keep aside to cool. When cool add pudina (mint). Mix. Put in freezer. Remove after 3 hours. Whip thoroughly and whip in freezer once again. When firm, sprinkle pudina leaves and serve.

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