ROGAN JOSH RECIPE

Ingredients:


250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)

How to make shahi rogan josh:

* First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
* Now heat ghee.
* Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
* Add masala paste and simmer for 3 minutes.
* Add keema and simmer.
* Add beaten curd and a cup of water.
* Cook till meat is tender and gravy is thick.
* Add garam masala, soaked saffron and cashewnuts.
* Cover it with a lid for few minutes.
* Serve hot garnished with chopped coriander leaves.

HYDERABADI CHICKEN PULAO RECIPE

Ingredients:


1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 " long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
10 Cardamoms
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)

How to make mughlai chicken pulao:

* First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
* Now heat 4 tblsp of ghee and fry 2 onions till brown.
* Add half the whole spices and then add chicken and mince meat and let it brown.
* Add ground spices and fry for a few minutes along with chicken and mince.
* Add 2 cups of hot water, cover and cook till chicken is tender.
* Beat the curd with saffron and add to chicken.
* Cook uncovered for 10 minutes.
* Remove from flame and keep aside.
* Now heat the remaining ghee and fry bay leaves and remaining whole spices.
* Add onions and brown them well.
* Add rice and fry till brown.
* Add enough water to cook rice and also 1 tsp of salt.
* Spread a layer of rice on a flat serving dish and then another layer of meat.
* Repeat with one more layer of each.
* Garnish with almonds.

SHAHI KAJU ALOO RECIPE

Ingredients:


300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

How to make shahi kaju aloo:

* Wash potatoes and peel and cut them into 1 inch pieces.
* Fry the potatoes to a deep golden brown and keep aside.
* Grind cashewnuts, ginger and garlic to a paste in a grinder.
* Keep this paste aside.
* Heat some of the oil in a heavy bottomed pan.
* Add black cumin and bay leaf.
* Wait for 30 seconds till cumin seeds stop spluttering.
* Add onions and cook on low flame till onions turn soft but do not let them turn brown.
* Add turmeric and garam masala. Stir to mix well.
* Add the paste prepared earlier. Cook for 1 minute.
* Add yogurt and stir fry till water evaporates.
* Cook till it dries.
* Add milk and about 1/2 cup of water to the gravy.
* Boil and simmer for 2 -3 minutes.
* Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
* Cook on low flame till the gravy thickens and coats all the potatoes.
* Serve hot with nan or paranthas.

DARBARI GOSHT RECIPE

Ingredients:


1 big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree

For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

How to make meat durbari:

* Trim off excess fat from the meat and cut into 2 " cubes.
* Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
* Add the salt to garlic and crush to a smooth pulp.
* Melt the ghee over low flame.
* Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
* Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
* Add the meat and cook in the onion mixture until all sides of meat are brown.
* Add water and bring to a boil. Cover and simmer until the meat is tender.
* Add the puree, green chillies and coriander leaves.
* Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
* Remove the pan from the flame and serve hot.

SHAHI CHICKEN KORMA RECIPE

Ingredients:


1 Chicken deboned and cut into pieces
3 Onion (Pyaj) chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lasun) minced
1 cup Curd (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)

How to make shahi chicken korma:

* Beat the curd and mix chicken pieces with turmeric and salt.
* Set it aside for half an hour.
* Now heat ghee and fry onions, ginger, garlic till light brown.
* Add red chilly powder, coriander and simmer for few minutes.
* Add chicken and fry for 5 minutes.
* Add 2 cups of hot water and stir well.
* Cover and cook till chicken is tender and dry.
* Add garam masala and salt.
* Mix all the dry fruits and garnish with coriander leaves.
* Serve hot.

KEEMA MATAR RECIPE

Ingredients:


500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

How to make keema matar:

* Heat ghee and fry asafetida.
* Add salt, green chillies, turmeric and coriander powder.
* Add cardomoms and garam masala and simmer.
* Then add a cup of hot water.
* Cover and cook till the water dries and peas and keema are done.
* Garnish with coriander leaves.
* Serve hot with nan or chapatis.

SEEKH KABAB RECIPE

Ingredients:


500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

How to make seekh kabab:

* Wash the keema and put in a strainer and gently press to squeezeout all the water.
* Mix all the ingredients to the keema and knead well.
* Keep aside for 1 hour.
* Heat a gas oven or an electric oven with the skewers.
* Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
* Press the mince on to a hot skewer.
* The keema will immediately stick to the hot skewer.
* Repeat with left over mince on all the other skewers.
* Place the skewers in the oven.
* Keep rotating the skewers occasionally.
* When cooked, gently remove the kababs from the skewers with the help of a napkin.
* Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
* To serve sprinkle some chat masala and lemon juice on the kababs.