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Cooking Recipes

Visit soon for more recipies....

Aaloo Methi

Ingredients
2-3 medium sized potato peeled
and cut into small pieces
1 clove of garlic chopped
1/2 tsp zeera
2-3 whole dried red chilies
Salt according to taste
1/4 tsp haldi powder
1 cup fresh methi leaves.(or a teaspoon of dried methi)
2 tbs oil
1 medium tomato, chopped

Instructions
In oil fry the pieces of garlic till they start to turn brown.
Add zeera and red chili.
When brown add the chopped tomato and rest of the spices.
When the spices and tomato are well mixed add the potatoes.
When the potatoes are half done add methi and cook till water dries.
Cook throughout on low heat.


Aaloo Bukhara Chutney

Ingredients
1 cup Sugar
1/2 lbs aaloo bukhara (Prunes)
1 drop Red Food Color (Optional)

Instructions
Wash the Aaloo Bukharay throughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloo Bhukaray and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaoloo Bhukaray, remove from heat and put aside to cool.
Serve as a condiment.
 

Aaloo Palak

Ingredients
2-3 medium sized potato peeled
and cut into small pieces.
1 clove of garlic chopped
1/2 tsp zeera
2-3 whole dried red chilies
Salt according to taste
1/4 tsp haldi powder
1 packet frozen spinich. (or a 1/2 cup of blanched spinach leaves)
2 tbs oil
1 medium sized tomato chopped.

Instructions
In oil fry the pieces of garlic till they start to turn brown.
Add zeera, red chili and haldi.
When brown add the chopped tomato and rest of the spices.
When mixed well and the tomato has softened add the potatoes.
When the potatoes are half done add palak and cook till water dries.
Cook throughout on low heat.



Aaloo Zeera

Ingredients
2-3 potatos peeled and sliced
3 tbs oil
1 tsp zeera
2-3 Whole dried red chilies
1/4 tsp haldi powder
Salt according to taste

Instructions
Heat the oil and add zeera and whole red chili and saute til they start to brown.
Then add the potato and rest of the spices along with a little water.
Cover and cook on low heat till potatoes are soft.
(10-15 minutes)

 


Beef Tikka

Ingredients
1/2 kilo cubes of beef
2 tbs unripe papaya (grinded)
1/2 tsp ginger paste
1/2 tsp garlic paste
Salt according to taste
2 tbs yogurt
1 tsp chili powder
OR
1tbs chopped green chilies

Instructions
Mix together all the spices and yogurt and papaya and coat the beef cubes with it. Leave to marinate for 5-6 hours preferably overnight.
Then barbeque over charcoal.
 


Bengan Ka Bhurta

Ingredients

2-3 medium-sized eggplant
1 tsp zeera
2 spring onions
2 tbs Imli water
Salt according to taste
1/2 tsp chili powder
2 tbs oil
1/4 tsp haldi powder
2-3 tbs yogurt

Instructions
Roast the eggplant in hot oven til the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin.
In a pot add all the ingredients to the eggplant pulp and cook on high flame till the water has dried up stirring constsntly otherwise it will burn.
It can be eaten with rice, chapati or cooled and as a salad.
 


Bhunawa Salan

Ingredients
1 kilo mutton
Salt according to taste
1/4 tsp haldi powder
1 tsp chili powder
1 tbs dhuniya powder
1 medium onion chopped
3-4 tbs oil
1 tsp ginger paste
1/2 tsp garlic paste
1 tomato chopped
6-8 whole black pepper
3-4 cloves
2 bari illaichi
1/4 tsp zeera

 Instructions
Fry the onion in the oil til brown.
Mix all the ingredients together
and add to the pot and stir till
the tomato has become soft
and the water has dried.
Then add the meat and again
let the water dry.
Add 3-4 glasses of water, cover and
leave to tenderize.
When meat is almost done add any
of the following vegetables:
Palak,tomato,Cauliflower,Turnip(Shaljam),
Beetroot(Chukundar), Thori(Zucchini)
Garnish with fresh dhuniya leaves and
chopped green chilis.
 


Bihari Kabab

Ingredients
1/2 kilo beef pasanday (filets)
2 tbs unripe papaya (grinded)
1 tsp ginger paste
1 tsp garlic paste
Salt according to taste
2 tbs yogurt
1 tsp chili powder
OR
1tbs chopped green chilies
1 tbs oil.

Instructions
Mix together all the spices and yogurt and papaya and coat the beef with it.
Leave to marinate for 5-6 hours preferably overnight.Then barbeque over charcoal or you can bake it in an oven.
 


Biryani

Ingredients
1 kg Mutton/chicken
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 garlic clove
1 tbs ginger paste
8 small illaichi
1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch
Sugar a pinch

Instructions
Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.

Take one medium onion. Slice it and fry it in about 4-5 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.

Simultaneously soak the rice in water for half an hour.
Boil the rice till they're half cooked,
drain the water and keep them aside.

Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.

Sprinkle on it a solution of kewra, yellow food color and pinch of suger.

Keep it covered and on a low flame.
Keep the pot tightly closed - you're trying to steam cook the rice. When the rice is done, the biryani is ready.
Serve with salad or garlic chutney.
 


Brain Masala

Ingredients
1 cow or goat brain
1/2 tsp haldi powder
1 1/2 tsp salt
1 medium sized onion sliced
3 tbs.oil
1/2 tsp chili powder
1/2 tsp garlic paste
1/2 tsp ginger paste
2 tbs yogurt
1/2 tsp garam masala powder
Chopped fresh dhuniya leaves
and slices of ginger for garnish

Instructions
First boil the brain with 1tsp of salt and 1/4 tsp of haldi till it becomes firm. Drain and clean and devein it.Cut into coarse pieces. In a pot take the oil and saute the onion till light brown.Add the salt,chili powder, haldi, ginger and garlic paste.
Mix well. Add the yogurt and make mix well. Add the brain pieces and cover and cook on medium heat till brain becomes soft.and the oil rises above the spices.
Add the garam masala powder.
Garnish with fresh chopped dhuniya and ginger. Serve hot with naan.
 


Burfi

Ingredients
4 cups powdered milk
evaporated milk
Seeds of 4-5 small illaichi
2 cups sugar
1/2 cup water
2 tbs oil or ghee

Instructions
In the powdered milk add enough evaporated milk to knead it into a hard dough. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes. Then take it out and grate it with a corase grater.In a pot heat the oil and add the illaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot. Add a few drops of kevera essence(optional) and set in a flat dish. When cool cut into pieces.

Variants:
COCONUT BURFI
Do not add water. Add grated coconut according to taste and yellow food color.

PISTA BURFI
Add chopped pista according to taste and green food color.
 


Channa Dal Gosht

Ingredients

1/2 kilo mutton or chicken
Salt according to taste
1/4 tsp haldi
1/2 tsp chili powder
1 medium onion chopped
1 cup dal channa presoaked
1/4 tsp ginger paste
1/4 tsp garam masala
3 tbs oil

Instructions
Fry the onion in oil till it starts to turn brown.
Add the spices and meat and let the water dry.
Then add the presoaked dal and 2 glasses of
water.
Cover and leave on low heat to tenderize.
When both meat and dal have softened add ginger and gram masala.

Tharka :
Fry a few slices of onion in a little oil and when brown add along wiyh hot oil to the dish.
Garnish with fresh dhuniya leaves and chopped green chili.
Serve with lemon.

TIP: If cooking chicken boil the dal beforehand because chicken does not take that long to tenderize whereas the dal takes a long time. (unless you want chicken Halva
 


Chapli Kabab

Ingredients
1/2 kilo finely minced beef
1 medium sized onion chopped
Salt according to taste
1 tsp ginger paste
1 tsp crushed zeera
i tbs crushed whole dried red chilies
1 tsp crushed dhuniya seeds
Small pieces of an omlette made with 2 eggs with a little salt and black paper
1 tsp anardana
2-3 green chilies chopped
1/2 cup of fresh dhuniya leaves
1 large tomato
1 tsp lemon juice or vinegar
200 gms Makai ka atta (Corn meal)
(DO NOT USE CORNFLOUR)
1 small onion sliced and fried till brown

Instructions
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Then make into flat pattis and fry in a little oil.
Makes about 6 kababs.
 


Chat Masala

Ingredients
1 cup zeera
1 cup Whole dried red chilies
1 tbs salt
2 tbs dhuniya seeds
1 tsp black salt (Kala namak)
10-12 whole black pepper
8-10 cloves
1 bari illaichi (seeds only)
1/4 tsp ajwain

Instructions
Roast the spices slightly and grind into a powder after cooling.
Then add salt and black salt.
Can be used in all sorts af chat and dahi bara.
 


Chatpata Keema

Ingredients
1/2 kilo mince meat
1/2 tsp salt (according to taste)
1/4 tsp haldi powder
1/4 tsp ginger paste
1/2 tsp garlic paste
1/2 tsp red chili powder
3-4 whole dried red chilies
4-5 black pepper corn
4-5 cloves(laung)
1 bari illaichi
1 bay leaf
2 tbs yogurt
1 medium tomato chopped
1 medium onion chopped
3 tbs oil
Fresh dhuniya leaves and
green chilies for garnish

Instructions

heat the oil in a pan and saute the onion till light brown.Add the spices along with the garlic and ginger paste.Mix well. Add the mince meat and stir till the spices have mixed well with it and its water has dried.
Add 1 galss of water to it and leave on medium heat to tenderize.
When half done add the yogurt and tomatos.Cook till all the water has dried.
Mix well.Garnish with chopped fresn dhuniya and chopped green chilli.
Serve hot with naan.
 


Chatpata Chicken Tikka

Ingredients
2 skinless chicken breasts halves
1 tsp ginger paste
1 tsp garlic paste
1 tsp salt
1 tbs chili powder
1/2 cup Lime juice
1/4 cup water
3 tbs oil

Instructions
WARNING: This is a VERY HOT recipe that I came up with, but its absolutly DELICIOUS! (If you don't pass out)

Mix all the ingredients together except for the chicken to make the marinade. With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinade the chicken in the mixture overnight.
Before you cook the chicken, sprinkle 1/4 tsp of red chili powder evenly over each peice. Grill it on a BBQ or
broil it in an oven for 35 minutes.

Serve with fresh lime.
 


Chicken in Tomato Sauce

Ingredients
1/2 kilo chicken
3-4 tomatos chopped
1 onion chopped
3-4 whole green chilies
1/4 tsp crushed black pepper
Salt according to taste
3 tbs oil
1 tsp garlic paste
1/2 tsp ginger paste

Instructions
In a pot add chicken, garlic, ginger and salt. Cover and cook on low heat till the water from the chicken has dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the black pepper, stir and remove from heat. Serve with rice.
 


Chicken Makhani

Ingredients
a) 4 -5 chicken breasts (skinned, cleaned, cubed)
1 tsp. chili powder
1 tsp. lemon juice
1 tsp. butter
salt

b) Marinade:
2 tbsp. yogurt
1 tbsp. crushed ginger (finely, paste)
1 tbsp. crushed garlic
1 tsp red chili powder
1 tsp mustard oil (or 1/2 tsp crushed rye)
1 tsp lemon juice
1 tsp garam masala
salt
 

c) makhani sauce:
1/2 tsp garam masala
2 tsp sugar
1/2 tsp red chili powder
400 g. tomato puree
1 tsp crushed ginger
1 tsp crushed garlic
100 ml creme
1/2 tsp kasoori methi
500 g. butter
2 green chilies
salt

Instructions
a)
1. Add mixture of chili powder, lemon juice, and salt to chicken. Rest 30 minutes.

b)
1. Remove whey of yogurt (hang in muslin cloth 15 min or if using homemade drain excess whey).
2. Mix chili powder, salt, garlic, ginger, lemon, garam masala, and rye.
3. Combine spices and yogurt.
4. Marinate chicken. make sure to coat thoroughly, if short make more marinade. chill chicken 3-4 hours.
5. Skew chicken. cook 425-450 F (depends on broiler) for 8-15 min. Turn skewers every 5 minutes. Watch carefully, chicken to be cooked throughly and a bit toasted.

c)
1. Heat butter in med. sized pan. add garam masala. wait till crackles. add ginger, garlic, and 2 green chili. Cook 2 min. add tomato puree, chili powder, garam masala, salt, 1 cup water. boil. reduce heat, simmer 10 min. add sugar & methi.
2. Add chicken. simmer 5 min. add creme.
 


Chicken Shaslick

Ingredients
2 lbs boneless chicken
2 tsp Salt
1 tsp chili powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
1 lbs canned whole/diced tomatoes
1/2 Cup Ketchup
3 tbs Soy Sauce
3 tbs Oil

Instructions
Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft. Serve with boiled rice.
 

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