Arabii Kabab's
Amazing Tangrii Kabab's
Achaar Gosht
Aachar Fish
AB Gosht
ANDEY KI BIRYAANI
Anokhii Biryaani
Akhnii / Mutton Pullao
African Kabab'sIngredients
•1/2 kg mince meat
•2 - 3 medium size potatoes .{ cut into cubes }
•1 tbsp ginger paste .
•1 tbsp garlic paste .
•1/2 cup finely chopped coriander leaves
•1/3 cup finely chopped mint leaves .
•1 egg { beaten with 1 or 1- 1/2 tbsp of water, and
•1/4 tsp of red chilly powder ,
•a pinch of salt
•1 tbsp green chilly paste .
•1 tsp garam masala powder .
•salt to taste .
Method
Pressure cook the mince meat along with potato , salt , ginger - garlic paste and green chilly paste , with just half a cup of lukewarm
water . Cook for 15 minutes {approximately 5 to 7 whistles}. It has to cook till all water has dried up .
When it is cooked add garam masala powder, coriander leaves and mint leaves . Mix well into the mince .
Make small balls dip it into the egg mix and deep fry till dark brown in color .
YOUR AFRICAN KABABS R READY TO SERVE
Arabii Kabab's
Ingredients
1/2 kg mince meat { mutton kheema or beef kheema }
1 tbsp ginger paste
1 tbsp garlic paste .
1 tbsp green chilli paste .
1 tsp garam masala powder.
1 tsp cumin powder .
3 tbsp chana daal .
1 cup green coriander leaves { chopped finely }
1 tbsp mint leaves { chopped finely }
2 eggs
Oil for frying .
Coal for Dhungar { coal }
Salt to taste
Method
Marinate kheema in ginger , garlic , green chilly paste , garam masala powder , cumin powder and salt for 2 - 3 hours
Add corriander n mint leaves.
Roast chanaa daal in a pan and powder it
Add this powder to the mince meat. DHUNGAR the mince. Then shape the mince into long kababs.
Dip in beaten egg n deep fry till golden brown .
ITS BEST TO SERVE THESE KAKABS WITH ONION RINGS N SPICY CHUTNEY
Amazing Tangrii Kabab's
Ingredients
• 8 Drumsticks (chicken legs)
1st MARINADE .
• 2/3 tbsp lemon juice
• 1/2 tsp salt
• 1/2 tsp red chilly powder
2ND MARINADE
• 1 cup thick curd (hung for 15 minutes)
• 1/2 cup thick cream
• 1 EGG . BEATEN
• 3/4 tsp salt .
• 1tbsp cornflour
• 1tbsp ginger paste
• 1tbsp garlic paste
• 1tbsp finely chopped coriander
Method
• Wash and pat dry the drumsticks { make sure the skin is peeled off }
• Make 2 incisions on each side of the chicken { not too deep cuts }
• Marinate the drumsticks with the first marinade for 1/2 hour to 45 minutes .
• Mix cream , egg , cornflour , ginger/garlic paste ,salt ,and coriander to the curd .
• Pick up each drumstick -----discarding the lemon juice ----- .
Marinate the drumsticks in the curd mixture for 2 / 3 hrs or even more if needed .
(( THIS MARINATION HAS TO BE REFRIGERATED . YOU MAY ALSO MARINATE THIS OVERNIGHT ))
• Preheat the oven at 180 degree C -- or heat a gas tandoor for 15 minutes .
• Grill the marinated chicken pieces on a greased wire grill ,, turning it off an on in between ---- basting it with oil or butter . Grill till
tender for about 15 / 20 minutes
IF YOU DO NOT HAVE A WIRED GRILL ,PLACE THE DRUMSTICKS ON THE OVEN PLATTER ,BASTING THE PLATTER WITH
OIL OR BUTTER BEFORE PLACING THE DRUMSTICKS ON IT .
• Server hot , sprinkled with some chat masala n lemon juice and mint chutney.
• Garnish with onion rings
Achaar Gosht
Ingredients
• 500 grams Mutton or chicken { boneless}
• 6 tbsp Oil
• 1 - 1/2 cup Curds
• 1 Big onion sliced or 2 medium size onions .
• 50 grams Green chillies
• 2 tsps whole cumin
• 1-1/2 tsp Mustard seeds .
• 1-1/2 tsp Fenugreek seeds
• 1-1/2 tsp Kalonji
• 2 tsp Coriander powder
• 1tbsp Ginger paste
• 1 tbsp Garlic paste .
• SALT TO TASTE
Method
Marinate the meat in the curds , onion slices ,oil , coriander powder , ginger / garlic paste , KEEP ASIDE FOR 2 HRS !!!!
Cook this mixture on high flame ,, till cooked . { mutton may take longer to cook --- you may add a little hot water to help it cook fast }
Slit green chillies and stuff them with roughly ground pickle masala --ie : cumin , mustard seeds , fenugreek seeds and kalonji }
When the meat is cooked, take it off the fire and sprinkle over with stuffed green chillies .. Sprinkle some roughly ground pickle masala
on the cooked gravy . Seal the vessel lid so that the steam does not escape and heat it in a pre-heated oven for 10 - 15 minutes
Note
SERVE WITH PARATHAS OR HOT CHAPATTIS
Aachar Fish
Ingredients
• 500 gms fish , cut into cubes
• 2 tbsp lemon juice
• 2 onions chopped
• 6 - 8 red chillies
• 1 tsp onion seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 1tbsp garlic paste
• 1/2 cup yogurt whipped
• 1 tsp white cumin seeds
• 1 tsp aniseed
• 2 tsp coriander seeds
• 1 tsp fenugreek seeds
• 1/2 tsp mustard seeds
• 5 -6 green chillies { chopped }
• 1/2 CUP OIL
• SALT TO TASTE
Method
Wash the fish well in salt water . Apply lemon juice to the fish and keep aside for 1 hour . Fry onions till they are golden in colour .
Remove with a slotted spoon and crush . In the same oil put red chillies , onion seeds, turmeric pwd, red chilly pwd and garlic paste.
Stir and fry for a few minutes till oil seperates. Add the yogurt and again stir and cook till oil seperates.
Add the FISH and cook.
Coarsely grind together white cumin, aniseed, coriander seeds, fenugreek seeds, and mustard seeds. Add salt.
Add this to the fish mixture . Also add green chillies and cook over a low flame till fish is done.
AB Gosht
Ingredients
• 1/2 kg mutton
• 2/3 mediuM size tomatoes { chopped}
• 4 medium size onions { chopped }
• 1 tsp each -- ginger / garlic paste
• 1 tsp green chillIies paste
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1tsp cumin powder
• 4 tsp coriander and cumin
• { freshly roasted and powdered}
• 1/2 tsp black pepper powder.
• 1 1/2 cup coconut milk .
• 1/4 cup gram dal {soaked for 1 hour }
• 1/4 cup oil .
• 1 tbsp ghee .
• 3 - 4 green slit chillies
• Coriander leaves chopped .
• salt to taste
Method
Wash and strain the mutton . Heat oil and add onions and fry till transparent . Add tomatoes , ginger / garlic paste, green chillies
paste, turmeric powder and salt .
Fry for 2 - 3 minutes .
Add mutton.
Fry well for a few minutes .
Pressure cook for 1 whistle and let it simmer for 15 minutes .
Open cooker and add cumin powder , garam masala powder, coriander leaves, pepper and gram dal .
Fry well till mixed properly .
Finally add coconut milk and pressure cook . {1 whistle and simmer for 10 minutes }
Note
GARNISH WITH SLIT GREEN CHILLIES AND SERVE HOT .
YR ACHAAR GOSHT IS READY TO EAT
ANDEY KI BIRYAANI
Ingredients
• 1/2 cup ghee
• whole spices
• 1 cup crushed brown onions
• 2 tsp ginger/ garlic paste
• 1/2 tsp turmeric pwd
• 2 tsp red chilly pwd
• 2 - 3 potatoes { diced }
• 1/2 cup boiled peas
• 1 cup yogurt
• 6 eggs boiled and peeled
• 500 gms Basmati rice boiled with salt 2 tsp
• Coriander and mint leaves chopped
• Green chillies -- chopped
• Dash of Kewra
• Saffron dissolved in 3/4 cup milk
• 1/2 tsp all spice masala
Method
Heat the Ghee, add the whole spices and stir. Add the crushed onions, ginger/ garlic paste, turmeric and red chilly pwd. Stir and fry till
oil seperates. Add the potatoes, peas and yogurt. Bring to a boil, cover and cook till vegetables are tender. Add the boiled eggs. Add a
dash of salt.
In another pan spread 1/2 of the boiled rice, over this spread the contents of the egg and vegetable mix.
Sprinkle the coriander and mint leaves and spread the remaining rice over this. Sprinkle the Kewra and Saffron on top. Cover the pan
and let it cook on low flame for abt 15 minutes.
Anokhii Biryaani
Ingredients
• 3/4 kg Basmati Rice
• 1 Chicken Breast { cut into small pieces }
• 1 cup Curds
• 1 1/2 cup Red Chilly powder
• 1 tsp Garlic paste
• 1 tsp Ginger paste
• 1 cup Onions { sliced n fried brown }
• 1/2 tsp Haldi powder
• 1/2 cup Oil
• 1 1/2 tsp Salt
A PINCH OF ZAFRAN .
• 2 Medium size Capsicum
• 3 Tomatoes
• 2 Potatoes
ALL THESE VEGIES CUT INTO CUBES .
• 1 Cup Sweet corn
• 1 Cup Boiled Green peas
ALL SPICE MASALAS 1 TBSP .
• Yellow Colour and Kewra Essence .
• Green Chillies chopped { 3 or 4 }
• Chopped Coriander and Mint Leaves Chopped .
Method
Heat oil , and add the brown onions ,, add all the masalas with green chillies and fry well . Add in the chicken and fry ,,,,,add the
chopped tomatoes . After a few minutes add the curds and fry . Add 1 cup hot water and let the chicken cook till tender and dry .
Fry Capsicum and Potatoes in a little oil . Boil the Basmati Rice with salt and mixed whole spices .
{ MIXED SPICES CARDAMOMS, BLACK PEPPER, BAY LEAVES, CLOVES, CINNAMON }
Put Rice , Chicken and vegetables in layers. Sprinkle green chopped leaves , zafran and kewra. Cover with lid in foil and put in a
pre-heated oven for 20 minutes .
YOUR ANOKHII BIRYANI IS READY TO EAT
Akhnii / Mutton Pullao
Ingredients
• 1 kg Mutton
• 4 cups Basmati Rice
• 1/2 kg Onions { finely chopped }
• 1/4 kg Potatoes , cut into big pieces and fried brown
• 1 1/2 tbsp Green Chilly paste
• 2 tbsp Whole Cumin .
• 5 tbsp Oil and Ghee Mixed
• 1/2 cup Coriander Chopped
• 5 cups Water
• 2 tbsp Garlic Paste - Ginger Paste { 2 each }
• SALT TO TASTE
WHOLE GARAM MASALA
• 8 Cloves
• 4" Pieces Cinnamon
• 4 Cardamoms
• 8 Peppercorns
• 2 Bay leaves
Method
Pressure cook the mutton { 3 whistles and shimmer for 10 minutes } along with chopped onions { keep aside 1/4 of onions } half of the
ginger / garlic paste half of the whole garam masala salt and 2 cups of hot water .
In a vessel heat oil and ghee and add the cumin remaining garam masala and 1/4 cup onions. Fry well for abt 5 to 7 minutes. When
the onions are transparent add the remaining ginger / garlic paste. Add mutton Fried Potatoes , Rice and Chopped Coriander. Add 3
cups of water and Mutton Stock. Cover and shimmer till Rice is cooked.
Put on a TAWA FOR A FEW MINUTES { approximately 15 minutes } .
Note
SERVE HOT WITH DAHI KACHUMBER AND ACHAR .
courtesy : moghalai recepies blog spot
