Nihaari

Dekhiye Dosto..mujhe patta chal gaya hai ke aap logon ne is page ko niharna chod diya hai..isliye is udaas mosam ko khushgawar se zaayeqe ke humrang karne aai hun….Nihaari ke saath….ye shahi zaayeqa shahi dawat ki pasandeeda recipie hai…aur waise mere dost shahon se kum nahi…aap sab ka shahana istaqbaal hai is lajawaab zaayeqe ki dawat per..lo ji…aapne poocha nahi..dawat kahaan hai…aji aur kahaan…aap hi ke ghar…hum aap aur Nihaari…ek dusrey se milenge baari baari…

INGREDIENTS

2 lbs Legs of Lamb
2 lbs Lamb chops
3 chopped Onions
5 Green Cardamoms
5 Cloves
2 Cinnamon sticks
2 tsp Coriander Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric powder
Salt
3 tbs Ginger Garlic Paste
1 cup Yoghurt
2 tsp Gramflour
1 tsp Garam Masala Powder
1 tsp Mace and Green Cardamom (Jaivitri and Chhoti Elaichi) powder

Direction

Chop the onions,Whisk the yoghurt in a bowl,Clean lamb pieces
Heat 100gms Ghee in a wide pan, add chopped onions.Saute the onions until golden brown
Add , cardamom, cloves, cinnamon and lamb. The onions will begin to liquify. Saute on high heat until all the liquid has evaporated.
Add coriander powder, red chilli powder, turmeric powder and salt. Stir.
Add ginger paste and garlic paste. Saute on high heat until fat leaves the masala.
Add yoghurt, bring to a boil and reduce to medium heat.
Saute for 10 minutes. The yoghurt will reduce considerably.
Add 3 to 4 cups water and bring to a boil.
Cover and simmer, stirring occasionally. Wait until the lamb is tender. If cooking in a pressure cooker, bring water to boil and cook under pressure for not more than 2 whistles.
Remove the pieces of meat from the gravy and keep aside.
Take the remaining ghee in a separate vessal. Add the gramflour. Saute briskly over low heat, stirring constantly, until light brown.
Add the separated gravy to this flour. Mix well, ensuring that there are no lumps.
Add the lamb pieces to the thick gravy. Bring to a boil.
Add the garam masala powder, mace and cardamom powder. Stir,cover and simmer for 20 minutes.
Now Remove and serve hot.you can enjoy this taste may best Nihari with rice ,crispy parathas or garma garam ,erm erm chapaathis.

Samosey

Azeez Dosto..lijiye ek aur zaayeqa aapki hasen sham ke naam...mujhey ummid hai ke aap sab apni masrufiyaton ke bawajud zaayeqe tak zarur pahunchenge paayenge aur khaayenge......kyonki zaayeqa na ho tou zindgi ki subahen udas aur shaamen pheeki hain..inme ulfat ki chaasni aur zaayeqon ki raunaq lagi rahe acha hai...to phir koshish kijye ke zindgi ke her pal se zindgi yaane ke khushi kasheed ( nichodna) ki jaaye......aaj ki shaam in chatpate samoson ke naam...

Ingredients

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For dough:

2 cup flour

3 tbsp oil or ghee

a pinch of baking powder

1/2 tsp salt.

water as per required.

For filling

6 hard boiled eggs

1/4 cup shredded cheddar cheese

1 tsp salt

1/4 tsp black pepper

1/4 cup chopped coriander

5 chopped green chilies

Oil for deep frying.

Directions

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mix all ingrediants until you get a nice dough.

In a mixing bowl combine all the filling ingredients & toss well.

Divide the dough into balls & roll out into thin 5 inch circle.

Fill each wrapper with filling & fold into half circles. Stick the sides with a littlel water.

Do the same until all the filling has finished.

Heat oil in and deep fry the samosas.

Serve hot with chutney or sause .

South Indian Fish curry

Jee Dosto…ekse zaayeqon ne aap sab ko gar thaka diya ho tou kyon na kuch khatta hojaaye..yaane ke machli ka khatta salan..mera matlab hai machli imli ke saath…kha kar bataiye ke ye zaayeqa anokha hai k nahi…ye south Indians ki pasandeeda dish hai..jisey log bade shauq se banaate hain shauq se khaate hain shauq se khilaate hain…so ye shauqeen logon ka zaayeqa hai..try kijiye…Machli sehatafza ghiza hai…ye omega3 vitaminD ke saath saath cholesterol free bhi hai..ye zod hazam ghiza hai yaane k asaani se pachne waali …zarur azmaaiye…

Ingredients

---------------

3 lbsFresh fish tilapia / cat fish

½ cup cooking oil

3 medium sized onions (about 2 cups finely chopped)

3 tomatoes

1 tsp mustard seeds

some curry leaves

1 tbp roasted cumin and fenugreek powder

2 tbp coriander powder

½ tsp turmeric powder

3 tbsps chilli powder

1 cup tamarind paste /pulpor as you like

8 green chillies

freshly chopped coriander for garnish

½ cup coconut past / milk

Salt to taste

Direction

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Grind onions and tomatoes in a fine paste.

Heat oil in a deep and wide bottomed pan., add mustard seeds curry leaves and gren chilies, let them crackle.

Add the grinded paste, cumin fenugreek pwd, coriander powder, turmeric, chilli powder and fry for a minute on low flame.

Add the extracted tamarind juice, coconut paste ,coriander leaves and bring it to a good boil.. Let it cook on high flame till the froth on top disappears, and oil starts separating on top of the gravy. Taste the gravy and adjust salt, chilli powder or tamarind juice if required.

Gently place the fish pieces in the pan, reduce the flame to low, cook covered for 10 minutes till the gravy thickens and oil floats on top. Once you add the fish pieces to the gravy do not mix it, lest the pieces would be break.

Add freshly chopped coriander leaves. Serve with steamed rice.

Baingan Ka Bharta

Haan tou Dosto…aaj ki ye recipie aap sab ka dil khush kardegi…ji haan wahi inteqaami karwaii ki aarzu apni shiddat ke saath haath may belan ki jagah masher liye is recipie ke main ingredient baingan raja ko jub mash karenge aap tab aapko kaisa laga mujhe bataaiye zarur…aapka dil tuta hua ho,ya aap ne koii chot khaii ho..kisi ne aapko sataya ho..ya phir office may boss ne jhik jhik ki ho…biwi ya shauhar ne aapko samjhe baghair start le liya ho..tab khud ko control karte huye barha aapne ye socha hoga..kaash kaash kaash…mai in sab ka bharta bana sakti ya bana sakta….tou lijiye apne aapko cool karte huye is smoky bhartey ko sizzle kijiye…khud ko nahi…ye bharta aapko zayeqa hi dega, bilkul usi tarha jub ek zabardast narazgi ke baad aapka companion makhan malaai hojaata hai..aur aapse bharta banne ko hansi khushi phir se razi hojaata hai…ji haan ji haan bilkul ji…shauq se banaaiye ji bharta…per baingan ka…kyonki ghussa control karne ki cheez hai…aur Baingan bharta banne ki cheez hai….is lajawab bharte ka koii jawaab hi nahi…

Ingredients

-------------------

1 large purple Eggplant
1 large Onion, finely chopped
2 large Tomatoes, finely chopped
5 Green Chillies, finely chopped
½ inch Ginger, finely chopped
4-5 cloves of Garlic, finely chopped
1 tsp Cumin Seeds / zeera
½ tsp Roasted Cumin & Coriander Powder
½-1 tsp Garam Masala
½ tsp Red Chilli Powder
½ tsp Aamchur/Dry Mango Powder/ 2 tbs tamrind paste
2 tbsp Oil / 1 tbsp Ghee
Coriander Leaves, finely chopped
Salt

Direction

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Prick the surface of eggplant with knife or fork which will help in even roasting of eggplants. Heat oven or grill and broil or grill the eggplant till its surface is wilted/charred and cooked, about 15-20 mins depending on the type of oven/grill you use. Or you can roast the eggplant on direct flame, on medium heat turning it around, till its surface is charred and the whole egg plant is cooked. This gives a lovely smoky flavour to the egg plant.

Place this grilled eggplant in a large bowl and cover it with a lid or cling film. Let the eggplant cool completely and sweat. Once cooled, peel the skin.

Mash the cooked eggplant with a potato masher or by hand and keep it aside.

Heat oil and ghee in a pan and add cumin seeds. When it sizzles, add finely chopped garlic and sauté for 30 seconds. Now add finely chopped ginger and green chillies and sauté it for another 30 seconds on medium flame.

Mix in finely chopped onion and sauté it on medium flame for 1-2 mins till it turnsgoldenbrown.

Now add garam masala, red chilli powder and cumin-coriander powder and sauté it for 30 seconds. Mix in finely chopped tomatoes and cook for 2-3 minutes on the medium flame till it releases its juice and turns pulpy.

Add mashed eggplant, dry mango powder and salt to taste and combine well. Let it cook on medium flame for about 10 minutes, stirring occasionally, till the whole mixture becomes little dry.

Serve hot garnished with finely chopped coriander leaves and enjoy with any roti / rice

Note

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To get smoky flavour to the eggplant, place mashed eggplant in a wide plate and place a small steel bowl in a centre. Then place few pieces of burning coal in the bowl and pour 1 tsp of oil or ghee on it. Cover the plate with wide lid and let it rest for 2-3 mins. This is the simplest way to get smoky flavour to your Bharta.

Insert 3-4 small garlic cloves in the eggplant by making small slit and roast it on the oven or on gas fire. The garlic inserted will get roasted along with the eggplant and gives it wonderful aroma and flavour.

Kheema Kareley

Dosto…aaj ka zayeqa bahut hi fayedemand recipie ke sang..kheema ,kareley ke saath milkar aapki saari kadwi kaseeli yaadon ko mita deta hai..aapki zubaan iska zaayeqa letey waqt inki khasiyet yaad rakhti hai na ke inki jibilat…”sach “bhi tou kadwa hota hai..phir bhi log sach ko hi pasand karte hain..bilkul usi tarha ye apne andar anek fayede chupaye huye hai…ye behtreen blood purifier hai..ye diabetics ke liye aab-e-hayaath ( sanjeevni) hai..ye medey ke jaraseem ke liye khatarnakk khatra hain…I mean saare worms inka warmth paate hi madhosh hojaate hain ,yaa inper jaan-nisaar kar dete hain..Mere waled apne paas bitha kar karelon ke fawaayed bataa ka khilaya karte they…Allah unhen junnat nasib kare.Ameen…buzargon ki baaton ki ahamiyet ,umr ke tajrubon ke saath humen yaad aate hain..nasal dar nasal kaam aate hain..so lijiye aaiye in karelon may apni yaadon ka zaayeqa bharen au rinse fayede haasil Karen…mezbaan aur mehmaan dono ko khush kar jaayenge ye kheema kareley…….

Ingredients

--------------
2 lbs minced meat mutton/beef/chicken

2 large onions thinly sliced

1tbs ginger garlic paste
½ tsp turmeric powder
5 to 6 green chillies
1tsp ground coriander powder

½ tsp garam masala pwd
1 and 1/2 tsps red chilli powder.
Fresh coriander leaves chopped

8 karela (bitter gourd)
2 tomatoes finely chopped

1 finely chopped capsicum
Oil 1 cup
Salt 2 tsp

½ tsp shah zeeera

Direction

-----------------
FisrtlyTake bitter gourd / karelas scrap (if you want)and cut it in small pieces...Sprinkle salt in and put it aside for 1 hour....wash the bitter gourd and rinse them softy....In a pan pour oil and fry bitter gourd for few minutes when they turn little brown remove and keep aside.
In a pan heat up oil,add ½ tsp shahzeera and add onions and green chillies....when onion becomes golden..Add ginger garlic paste..fry for few minutes then add turmeric, and minced meat along with red chilli powder...ground coriander powder...mix it well...Add tomato and cook it over low heat for 10 or 15 min or until tomato get soft...Add garam masala pwd,salt and fried bitter gourd and capsicum...mix it well, cover and cook for 10 to 15 min...when oil seperates add kalonji and turn off stove...Dish out...sprinkle fresh coriander and ginger and serve with chapatti,naan or boiled ricee..

Egg Bolls

Azeez Dosto..kyon na ek alag zaayeqa aaj ki shaam ki chaaye ke saath try kiya jaaye.lijiye egg bolls chana daal ke sang..bada lutf dete hain agar chatpate hon..waise jinhen mirch se parhez hai vo bhi kum mirchon ke saath zayeqa le sakte hain...mirch ki kami-o-beshi iske zaayeqe ko badal nahi sakti..jistarha halaath ki oonch neech ke bawajud ek acha aur sacha dil apna karam kiye jaata hai..bilkul usi tarha ye apna zaayeqa barqarar rakhte hain..khaa kar dekhiye phir mujhe bataaiye zarur..

Ingrediants

-----------------

1 cup Split Bengal gram /chana dal,soaked

4 eggs

6 green chillies

3 tbs Coconut

1 tbs cumin seeds

½ inch piece ginger

6 cloves garlic

1 onion chopped

¼ cup grated cheese

¼ cup fresh coriander leaves chopped

salt

oil

Direction

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Drain and grind the dal with coconut, green chillies, cumin seeds, ginger, garlic and green chillies coarsely. Now add chopped onion, cheese, salt and coriander leaves. Beat the egg till light and fluffy. Add the eggs to the dal mixture and mix well. Heat oil in a pan. With the help of the teaspoon drop the above mixture into the hot oil and deep-fry till golden in colour. Drain and place on an absorbent paper. Serve hot with tomato sauce or tamarind chutney or mint chutney.

Shrimp Biriyani

Azeez Dosto…abhi abhi mere dil may khayaal aya hai…jub bhi maine kuch acha banaya hai sab ko khilaaya hai..phir kyon na aapko bhi aaj ye mazedar shrimp briyani khilaun.ji ye nahnne munne se pyaare pyaare se haseen shrimp jub in khusbudaar zayeqon se milte hain tou mat puchiye kitne chatkhaare zubaan se nikalte hain…waah! Aaha! La jawaab! gharz shrimp bazzath-e-khud apna alag zaayeqa rakhte hain…jub ye kisi khaas recipie ke saath bante hain tab tou inka zaayeqa dobaala hojaata hai…aap sab ne baarha aazmaaya hoga…aaj phir azma ke dekhiye I mean bana ke dekhiye…Shrimp biriyaani…

Ingredients:

-----------------------

2 lbs Shrimp raw

1 cup Yogurt

1 1/2 tbsp Ginger Garlic Paste

1 tsp Chili Powder

2 tsp Coriander Powder

10 green Chilies split into two

1 cup chopped Mint Leaves

1 cup chopped Cilantro/ coriander leaves

2 tomatoes finely chopped

3 onions finley chopped

¼ tsp Garam Masala pwd

6 cardomoms

2 sticks cinomon

5 cloves

4 cups of rice

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Grind all these ingredients

10 Pepper Corns

5 Cloves

6 tsp Cardamoms

½ tsp Sahajeera or Black Cumin

1” Cinnamon Stick

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Spices for boiling rice
----------------------

6 Cardamoms

3 Cloves

½ tsp Ginger Garlic Paste

1 tbsp of Oil

Salt

Direction

---------------

wash and squeeze all the water from the shrimp.

Grind all the ingredients listed under garam masala to a fine powder.

Mix all the ingredients of the marinade with salt,ginger garlic paste and marinate of 1 hour.

In pan heat oil and fry the onions until light golden brown.add the marinated shrimps fry the both sides of the shrimps.

Now remove the shrimps from the oil.

Add curd in the remaing oil, add mint coriander,green chillies ,and tomatoes.and cook until they mix together in a low heat.

In a big pot bring water to a boil, add all the spices for boiling rice and mix well. Add rice and cook it 85%, Drain the rice and keep aside.

Soak saffron in hot milk.

Now its time to arrange shrimp and rice in layers, one layer of shrimp and two layers of rice.

Arrange ½ the boiled rice on shrimp, sprinkle some oil, ½ the fried onions and ½ saffron milk.

sprinkle fried onions and the saffron milk.

Cover with a heavy lid and let it cook for another 10 to 15 min.

Mix the rice and serve hot with raita .