Friday, January 23, 2015

Chicken Rizzala

A recipe possibly from the kitchens of Muslim aristocracy of Bhopal and Calcutta , Chicken Rizzala is also known as green korma . This recipe has been adapted from Atul Sikand who adapted from  Camellia Punjabi's cookbook titled 50 Great Curries of India. It's rich and delicious ! I used boneless , the original calls for 1 Kg chicken cut into 8 pieces - which is a better choice to use.
Ingredients :
  1. 1/2 Cup Cashew Nuts ( Soaked in water - 20 minutes ).
  2. 4 Medium Onions - Chopped.
  3. 1 Cup Coriander Leaves Chopped.
  4. 1/2 Cup Mint Leaves .
  5. 4 Green Chilies.
  6. 2 Bay Leaves.
  7. 4-5 Green Cardamons.
  8. 1 1/2" Cinnamon Stick.
  9. 1 Tablespoon Ginger Minced.
  10. 1 Tablespoon Garlic Minced.
  11. 1 Heaped Teaspoon Coriander Powder.
  12. Salt to taste
  13. 1/2 Teaspoon Sugar.
  14. Juice of 1 Lemon.
  15. 50 Ml Cream
  16. 6 Tablespoons Oil

Method:

  1. Heat 4 tablespoons oil , fry onions over medium heat till they are crispy brown but not burnt .This will take 15-20 minutes. 
  2. Strain onions , and puree along with green chilies , coriander and mint leaves along with cashews . Add about 50 Ml water to blend . Set green paste aside .
  3. Take the remaining oil , when hot add bay leaf cinnamon cardamons ginger and garlic. Cook for a minute then add chicken
  4. Increase heat to seal chicken - 2-3 minutes , then add the coriander powder along with the salt . Cook 1 minute and add the green paste .Saute covered for 10 minutes . 
  5. Then add 200 Ml water along with sugar and lemon juice and cook till done . 
  6. You will end up with a thick gravy .When ready to serve stir in the cream .

Tuesday, January 20, 2015

Hyderabadi Gil-e-Firdous

       Assalamualaikum Warahmatullahi Wabarakatuhu....

Hyderabadi cuisine is also known as "Deccan cuisine of India" has the legacy of Nizams Rule. The cuisine is linked to the nobles, who religiously maintain the authenticity of past, and the recipes are a closely guarded secret. And today I am going to share you such authentic secret recipe of very famous dessert "Gil-e-Firdous" which is mostly served in wedding parties. 

This recipe belongs to "Shabana Mami" the most generous,adorable, awesome lady i have ever met. She is a truly "A GEM" Masha'Allaah! 

I bet you guys that you will not get this recipe anywhere on net... Hope you will make yourself and decide that indeed this was secret recipe which is not a secret anymore. :)


Ingredients:
  1. Milk 1 ltr
  2. Basmati rice 3/4 cup
  3. Ghee 2 tsp
  4. Sugar 1/2 cup
  5. Condensed milk 1/2 tin
  6. Pineapple juice 1/2 cup
  7. Pineapple slices chopped 1 cup
  8. Pineapple essence 1/2 tsp
  9. Pomegranate for garnishing (optional)
  10. Slivered Almonds and Pistachios for garnishing

Method;
  1. Wash and soak rice for one hour and grind coarsely. 
  2. Heat ghee in heavy bottom saucepan and saute rice for 2 mins. 
  3. Next add milk in the saucepan and let it boil until rice gets well cooked, stirring occasionally.
  4. Now let the milk cool completely. Once it is cooled blend it into a smooth paste.
  5. Transfer milk and rice mixture again in the saucepan and bring it to boil on low flame. 
  6. Now add sugar, condensed milk and pineapple essence. 
  7. Turn off the gas. 
  8. Now add chopped pineapple slices, pineapple juice and serve it chill with garnish of sliced almonds, pistachios and pomegrante. 






Thursday, January 15, 2015

Lagan ke Kabab with Hyderabadi Lokhmi

Assalamualaikum Warahmatullahi Wabarakatuhu!! :)

Today iam gonna share very precious and delicious recipe of "Lagan ke Kabab" which is given to me by my fb page member *Asma Fatima* 

I should say this kababs were just awesome and exactly the same as we usually gets in Hyderabadi Shadi which is enjoyed with Hyderabadi Lokhmi. They were soft, juicy with melt in mouth texture, which is cooked in its own juices and given smoky flavor. A truly Nawabi Indulgence.  

Ingredients :
  1. Kheema/Mutton mince 1kg
  2. Ginger garlic paste 2 tbsp
  3. Salt to taste
  4. Red chili powder 1 tsp
  5. Black pepper powder coarsely grinder 1 tsp
  6. Green chili paste about 10 chilies.
  7. Finely chopped coriander
  8. Finely chopped mint
  9. Kabab chini 1 tsp
  10. Gram masala powder 1tsp
  11. Shah zeera 1tsp
  12. Chironjee 1tbsp 
  13. Almonds 8
  14. Khas khas 1 tbsp
  15. Coconut powder 1 tbsp
  16. Phulay chanay ki daal 2 tbsp
  17. Onion 2 medium size fried and crushed.
  18. yoghurt 1 tbsp
  19. Oil 5 tbsp.


Method
  1. First wash kheema and drain the water in the strainer.
  2. kheema should be totally dry without any water.
  3. Now roast separately chironjee,almonds, khas khas,coconut and phulay chanay ki daal and make a paste and keep aside.
  4. Now In the kheema add ginger garlic paste,salt,red chilli powder,black pepper powder,green chili paste,chopped coriander,mint,kabab chini,garam masala powder,shah zeera, onion,yogurt and the paste (badam,khas khas,chironjee,khopra &phulay chanay ki daal)
  5. Add oil and mix it well and marinate overnight for best results.
  6. Now in an open bartan (lagan) shape the mince like sheekh kababs and arrange in lagan and let it cook cover on very slow flame for 30 mins.
  7. Garnish with chopped coriander, mint & onion rings.

Next Step :
  1. Now in an open bartan (lagan) shape the mince like sheekh kababs and arrange in lagan and let it cook cover on very slow flame for 30 mins.
  2.  For the smokey flavor....in the end make space in the lagan and take a piece of hot coal, place it in small steel bowl n put a tsp ghee on it n cover so the smoke doesn't escape.let it be closed for 2-3 mins then remove coal n cook on some for 5 more mins .
  3. Garnish with chopped coriander, mint & onion rings.
Notes : I did not add Papaya paste because Kheema was very fine minced. But if you want you can add 1 tbsp papaya paste.



Monday, January 12, 2015

Baingan ka Dalcha

 Dalcha is an HyderabadiIndian stew made from muttonchana/tuvar ki dal and tamarind. It is a dish of famous Hyderabadi cuisine served with Baghara Khana. Usually it is made with Kaddu/Lauki/Bottle gourd , but can aslo be made with Brinjal. 


Ingredients :
  1. Toor daal:1 cup (pressure cooked and mashed into smooth paste) 
  2. Mutton: 1/2 kilo with bones 
  3. Onion: 1 big sliced
  4. Tomato: 2 medium sized cut into wedges
  5. Brinjal 6 large cut into wedges
  6. Turmeric powder: 1/2 tsp 
  7. Red Chilli powder: 1 tbsp or according to ur taste 
  8. Ginger garlic paste: 1 tbsp
  9. Khatta:tamarind soaked in water or tamarind pulp according to sourness required
  10. Cinnamon stick: 1 inch 
  11. Garam masala powder:1/2 tsp 
  12. green chillies: 3
  13. Coriander leaves chopped
  14. Oil: 4-5 tbsp
  15. Few curry leaves
  16. Salt: to taste 
  17. Water

Method:
  1. Pressure cook onion, turmeric powder, red chilli powder, ginger garlic paste,salt, tomatoes,mutton, cinnamon stick , oil and water for 20 mins!
  2. Release the pressure and Bhunofy till oil separates.Now add daal and brinjal to it, Let it boil for 5 mins!
  3. Now add khatta,water according to the consistency required and green chillies,Pressure cook for just one whistle,Release the pressure,adjust the consistency,add garam masala powder ,chopped coriander leaves, curry leaves and simmer for another 6-7 mins!
  4. Serve hot with Baghara Chawal!! 





Thursday, January 8, 2015

Murgh Bhuna'hua

 Assalamualaikum Warahmatullahi Wabarakatuhu....

Sharing very simple, easy, delicious, comfort dish and nostalgic recipe we used to enjoy back home in Hyderabad made by our Cook "Naseem aapa" :)
Chicken pieces is smeared with onions and tomatoes base dry gravy, cooked in fresh fragrance of ginger-garlic paste. 


Ingredients ;
1) Chicken 1 kg 
2) Onions 2 large finely sliced
3) Tomato 1 large sliced
4) Ginger-garlic paste 1 tbsp full
5) Red chili powder 2 tsp
6) Turmeric powder 1/2 tsp
7) Whole spices 
8) Oil 3 tbsp
9) Green chilies 4
10) Coriander leaves chopped 3 tbsp
11) Salt to taste

Method:
1) Wash and drain  the chicken  
2) Take a wide saucepan, heat oil and add whole garam masala. let is splutter for few seconds.
3) Next add sliced onions, sliced tomatoes, chicken, green chilies and all other spices.
4) Stir fry on high heat for 2 mins. 
5) Simmer down and let it cook till oil can be seen at the sides of saucepan. 
6) Do not add water, add chopped coriander leaves and bhuno fry for 1 min.
7) Remove and serve hot.



Honey Chili Chicken


FOR MARINATION :
1) Chicken boneless 1/2kg
2) Ginger-garlic paste 1tbsp
3) Soya sauce 2tsp
4) Chilli sauce 1tbsp
5) Salt to taste
6) White pepper powder 1/2tsp
7) Ajinomoto a pinch (optional)
8) Corn flour 1-1/2tbsp

FOR SAUCE :
1) Onion medium finely chopped 1
2) Garlic 5-6 finely chopped
3) Oil 2tbps + To deep fry
4) Soya sauce 1tsp
5) Tomato ketchup 2tbsp
6) Red Chilli sauce 1tbsp
7) Chilli flakes 1/2tsp
8) Honey 2tbps
9) Salt to taste
10) Red n Green capsicum finely cubed (optional)

METHOD :
In a bowl add all the marination ingredients and chicken to it, sprinkle cornflour and mix well. Let it rest for 30mins.
Heat oil in a wok and fry the chicken in batches on medium heat till they turn golden brown. Remove and keep aside.
In another wok heat two tablespoons oil, add chopped onions and saute till translucent.
Add chopped garlic and fry for a minute.
Add tomato ketchup, soya sauce, chilli sauce and little salt, mix well.
Add honey and chilli flakes. Stir on high heat for one minute, then add fried chicken, chopped capsicum and toss well.
Cook on high heat till all are well coated with the sauce.
Garnish with toasted sesame seeds.

Note : for more saucy texture..... add 1/4cup water in chicken, dissolve 1/2tsp of cornflour in 2tbps water, add it to the chicken while stirring all the time. Simmer down for 2mins.

Recipe source : Rakesh Sharma

Tuesday, January 6, 2015

Chinese Biryani

Assalamualaikum Warahmatullah!! :)

Chinese Biryani.... fusion of fried rice and malai murgh served with delicious bell pepper sauce.

Oh.... it was amazing experience. No hard rules in the fusion, you can combine your favourite chicken with fried rice. This fusion came in my mind when I tried Alka Bhayana's Red bell pepper sauce and Malai Murgh. It was just perfect combination. 

Ingredients for the fried rice
  • 1) Cooked rice 3 cups 
  • 2) Carrot 1/2 cup 
  • 3) Green beans 1/2 cup
  • 4) Green Pepper 1/4 cup
  • 5) Green Onions 1/4 cup
  • 6) Green peas 1/4 cup
  • 7) Soy sauce 1 tbsp
  • 8) Garlic minced 1 tbsp
  • 9) Ginger minced 1tbsp
  • 10) Salt to taste
  • 11) Oil 3 tbsp
  • 12) Pepper powder 1 tsp

  • Method:
    1)Heat a wok (or any skillet) on high heat. Make sure to keep all the ingredients already. Add oil, followed by spring onions, ginger and garlic.
    2)Stir for 5-6 seconds, add rest of the vegetables.  Make sure nothing burns given that you are cooking in high heat. You want the vegetables to be cooked  but still crunchy which is why it is important to chop the vegetables into small pieces (and also keep them uniform in size). Keep stirring. This whole thing should take around 30-40 seconds.
    3) Next add the rice. Stir until combined.

    4) Next add the soy sauce, pepper and some salt if needed. Stir for the flavors to combine. Make sure you don't stir it too much 'cos that might make the rice mushy.

Ingredients for Malai Masala Murgh
1) Boneless Chicken 750 gms
2) Ginger-garlic paste 1 tbsp
3) Green chillies chopped 1 tbsp
4) Cream 1/2 cup
5) Yogurt 1 cup
6) Cinnamon 1 big piece
7) Cloves 5-6
8) Star anise 2pieces

Method:
Blend the ingredients in a food processor. Marinade the chicken in it for 1 hour.
Heat up a wok /saucepan, transfer the chicken with the marinade to it, add salt and let it cook away. When  the chicken seems almost done, add 1/2 tbsp oil/butter (of course added butter and if there are no health issues, you can increase the butter) and simmer for another few minutes 
The masala will be now coating the chicken and the pieces will be juicy and tender..

Assembling Chinese Biryani
Take an ovenproof dish, layer Chicken over fried rice and add remaining fried rice on top. Drizzle Red Bell Pepper Sauce on top, cover with foil and bake for 10mins on 180c
Serve hot with Red Bell Pepper Sauce


Red Pepper Jam/Sauce

Hot and Tangy sauce ideal for snack, a pick-me-up or even a meal with a clear soup and garlic bread. Got this recipe by Alka Jee from one of my fav food group on facebook. :) A complete delight to enjoy with Chinese Biryani which i experimented for the first time. 

 


Ingredients :
2 red peppers - Chopped
6 red chilies - chopped
1” pc. Ginger –chopped
4 Cloves Garlic - chopped
2 Tomatoes - chopped
½ Cup Sugar
100 ml Vinegar
Salt to taste

Preparation method

For the jam, place Peppers, red chilies, salt, ginger, garlic and tomatoes in a food processor and pulse to chop finely.
In a pan, cook sugar and vinegar together and let it come to a boil…Now add the paste. Simmer for 10 or 12 mins till it is thick and glossy. Test the jam on a chilled saucer.. if its done it will be like a blob on the plate. Take off fire and cool. Store in a clean jar in the refrigerator. It is simply delicious with any snack. 



Sunday, January 4, 2015

Healthy Oats Muffins

These muffins are hearty and filling. Not too sweet, but just the perfect blend of crunch and chocolate mixed together. Perfect for kids school lunch box. They were huge hit with my kids. 

Ingredients:
  • 1  cup oats (old fashioned or quick oats)
  • 2  cups flour (white, whole-wheat, or a mixture of both)
  • 2/3 cup sugar or raw sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 1 cup milk
  • 1/2 cup oil or butter
  • 6 ounces chocolate chips (I used mini chocolate chips, but I think it might be even better with regular-sized chocolate chips.) 

Method :
Combine the oats, flour, sugar, baking powder, and salt. In a separate bowl, mix the eggs, milk, and oil.
Stir the egg mixture into the flour mixture until moistened. Mix the chocolate chips in.
Fix greased or paper-lined muffin cups 2/3 full with the batter. Bake at 400 degrees for 16-18 minutes, or until tops are light golden.
Makes approximately 18 muffins.
Recipe adapted from http://moneysavingmom.com/

Friday, January 2, 2015

Fish Biryani (Weekend Special)

Assalamualaikum Warahmatullahi Wabarakathu!! :)

Have you all notice how the time is running?? It was like yesterday I posted Weekend Special and here comes another weekend! :O

""Ahmad narrated  that Abu Hurayrah said: The Messenger of Allaah (peace and blessings of Allaah be upon him) said: “The Hour will not begin until time passes quickly, so a year will be like a month, and a month will be like a week, and a week will be like a day, and a day will be like an hour, and an hour will be like the burning of a braid of palm leaves.”  
Ibn Katheer said: Its isnaad is (saheeh) according to the conditions of Muslim. And it was classed as saheeh by al-Albaani in Saheeh al-Jaami’, 7422.  These two ahaadeeth indicate that one of the signs of the Hour is that time will pass more quickly.""
**Self reminder to ponder upon**

Well as its weekend it has to be special for which me and my family look forward to. 
So here is another Delicious recipe tried and tested on a special request. My plans were to fry fish fillets and enjoy with Khatti Dal, but my kids demanded Biryani... 
Alhumdulillah managed to do quick changes in the menu and served them Fish Biryani. :)




Ingredients for fish marination:
1) Fish fillet of your choice 1kg
2) Ginger-garlic paste 1 tsp
3) Tandoori masala 1 tbsp
4) Lemon juice 1 tbsp
5) Salt to taste

Ingredients for masala :
1) Onions 2 large finely sliced
2) Tomatoes 2 medium chopped
3) Ginger-garlic paste 1 tbsp
4) Red chili powder 1 tsp
5) Turmeric powder 1/2 tsp
6) Yogurt 3/4 cup
7) Garam masala 1 tsp
8) Salt to taste
9) Oil 1/4 cup

Ingredients for rice:
1) Basmati Rice 3 cups
2) Cardamom 4
3) Cloves 4
4) Cinnamon 1"
5) Bay leaves 2
6) Shah zeera 1/2 tsp
7) Salt to taste
8) Coriander leaves chopped as required
9) Mint leaves chopped as required

Method :
1) Marinate fish fillet for an hour. Pan fry fish pieces just for 2-3 mins on both sides. Just enough to help it hold its shape in the biryani so that it doesn't fall apart whilst cooking. Remember that it will get cooked further in the masala later.   
2) Heat a saucepan and add 1/4 cup oil, fry your sliced onions until golden brown. Remove and keep aside.
3) Add the chopped tomatoes in the same sauce pan and stir-fry on medium heat until well softened.
4) Add ginger-garlic paste, half crushed onions, all the spices, whisked yogurt and stir well, keep this cooking on low heat until yoghurt id well blended and oil starts coming out from the sides.
5) Now add fried fish pieces, 2 green chilies, chopped coriander and mint leaves. Cook this masala for about 10 mins on low heat. Do not stir with spoon at this stage.
6) Switch off the gas and lastly add lemon juice.

Next Step :
Wash and soak rice in water for about 20-30 mins. Soak a few saffron strands in some milk and set aside. Bring a big pot of water to boil, add salt, whole spices.
Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.
Put half the rice back into the pan, Now layer fish masala on rice and add remaining rice on top!
Sprinkle lemon juice, 2tbsp of oil, fried onions, few chopped mint leaves and saffron milk.
Cover the pan with foil and lid!
Cook it on low steam for about 15-20 mins!!
Serve Hot!!


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