Shabdeg Nihaari

Adab Dosto...ye recipie aap sab ne khaii hogi...per is andaz may banaii na hogi...mera matlab hai shamma ki tarha raat bhar jul kar jub lakdi koyla hoti hai tab kahin ye Nihaari ka zayeqa aur Husn rang laata hai........ek baat aur readymade masalhon ne waqi aapki raat badha zarur di hai per asli zaayeqa nahi...waqt jub wafa kare tab is dish ko mauqa dein apne dining per sanwrne ka...

Shabdeg kashmiri apne saath awad laaye they...sardiyon ke mosam ka khaas ehtmaam hoti thi ye dish.....maine Nihaari ko shabdeg isliye kaha ke tamaam shab ye deg may jub pakti hai tab uska asli suwad nasib hota hai...khair ab na kisi dil ko intizaar ki taab hai na aajkal ki kamzore aankhon may shab-bedaari ki quwat...so asan tarkib azmaii jaaye...Recipie ka lutf uthaya jaaye...khaii jaaye khilaii jaaye....

Ingredients:
-------------------

• 1/2 kg Meat
• 1/2 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Ginger paste
• 1 tsp Pepper
• 1tsp Chili powder
• 4 tbsp Oil
• 3 tbsp Flour
• Salt to taste

Spice mix
----------------
• 2 tsp Fennel seeds
• 2 Small cardamom pods, seeds
• 2 Whole black cardamom pods
• 2 tsp Coriander seeds
• 1/2 tsp Whole black peppercorns
• 1/2 tsp Cumin seeds
• 10 Cloves
• 1 Cinnamon stick
• 1 Bay leaf
• 1/4 tsp Nutmeg
• Onion slices, coriander, ginger and green chilies for garnishing

Direction
--------------
• Take a heavy based pot and heat oil.
• Fry the meat a little.
• Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste.
• Pour a little water.
• Mix flour in half cup of water.
• Add this mixture to the meat and boil it.
• Grind all the spice mix until powdery fine.
• Add this to the meat.
• Add 3-4 cups of water cover and leave it to tenderize over very low heat.
• It will take about 5 - 6 hours for chicken and more if using beef.
• Fry some onion slices in oil until golden brown.
• Garnish the Nihari with it.
• Fresh coriander, ginger and green chilies can also be used for garnishing.

"Prawn" jaaye per vachan na jaaye...........

Azeez Dosto...Adab...lijiye aap sab ki mohabbat nibhane phir aagaye hum..aapke intizar ki qasam...ye recipie aap sab ko khush kardene wali khush zayeqa recipie hai...Goa ka datarkhwan ho aur nariyal na ho...aisa ho hi nahi sakta..so ye zayeqa Goa ki nerm taaza hawa ke jhonke ki tarha aapka dil shaad kardega...Aap Goa jaayen ya na jaayen per ye Gowan dish zarur khayen....

Zindgi baaz auqaath humen mauqa nahi deti bahut say tajrubaat ka...Mayus hone ka bhi...so hasrathon may waqt ganwane ki bajaaye kyon na apni dastaras may maujud muhallaton say dil ko shaad kiya jaaye...Asan sa tareeqa hai...Dekhiye duniya simat kar qareeb hone ka mauqa faraham kar rahi hai...tou kyon na hum bhi apna haath badhaayen...zayeqon may sab ki yaad shaamil karen...Tou phir aayen ye sada si lazeez dish banayen...khaayen aur khilaayen...

Waise ek dusre ko khush karna kitna asan hai..ek acha sa dinner, ek mehakti chaye, aur ek khubsurat si muskurahat....dair kis baat ki hai tou kyon na  azmaayen...

Ingredients

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

1 tbsp sunflower oil

1 onion , thinly sliced

1 tbsp freshly grated ginger

2 garlic cloves , crushed

1 red chilli , deseeded and sliced

½ tsp turmeric

½ tsp chilli powder

1 tsp ground coriander

10 curry leaves

1 large potato , diced

400ml can half-fat coconut milk

8 tomatoes , halved

handful baby spinach

200g pack raw peeled prawns

FOR THE CUMIN RICE

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

1 tsp cumin seeds

175g basmati rice

Heat the oil and fry the onion, ginger, garlic and chilli for 5 mins until starting to soften. Add the spices, curry leaves and potato, then cook for 1 min more. Stir in the coconut milk and tomatoes, cover and leave to simmer for 10 mins until the potato is tender.

Add the spinach and prawns. Cook for 1 min more until the spinach wilts and the prawns turn pink.

Meanwhile, make the rice. Tip the cumin into a pan and toast over a dry heat for 30 secs. Add the rice, salt to taste and 400ml water, then cover and cook for 8-10 mins until the rice is tender and the water has been absorbed. Serve with the curry.

Mastani Haleem

Assalam-o-Alaikum Dosto....kaafi dino baad waqt ne fursat di humen ...so aaj aap sab ke liye meri pasandeeda recipie laai hun...Haleem bibi...ji ji ye nhanni munni say nani bi tak ki pasandeeda dish hai..asan yon ke jinhen asanion ki talaash rehti hai unke liye mazeed asan hai...waise dekha jaaye tou ghiza ka rabita seedha ulfat say hai...jub tak aapke dil may isey banane ki umang na ho bhala zaayeqa kaise aaye..So meri azeez behno, jub bhi aap apne azeezon ke liye khana banaayen tou yaad rakhiye ke vo aapko kitna azeez rakhte hain...unki mohabbat ka ehsaas aapko thakan ke ehsaas say door rakhega....aur yon gungunaate huye khana tayar hojaayega..

Chaliye zara in haleem sahiba ki tareef may do lafz hojaayen...her niwala anek zayeqe deta hua seedhe aapke dil ke raaste dusron ke dil tak pahunchta jaayega...yon ye nerm-o-gudaz haleem bi maydey ko mutasar kiye baghair azeezon ko mutasar karengi...i mean impress karegi...zayeqedar haleem ka lutf uthaiye aur apne chahne walon ki chahat badhaiye....

Ingredients :

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

1kg Mutton-boneless,

 ½ kg wheat-soaked in water for one hour and drained

½ kg Bengal Gram- soaked in water for one hour dr

1 tbsp Ginger-Garlic paste

1¼ cup Chopped Onions

1 tsp Green Chilli paste

2 tsp Green coriander paste

1/4 cup Lemon juice

3-4 Black Cardamoms-seeds

1/2 tsp Cinnamon powder

1 tsp Chilli powder

1/2 cup Oil

2 tsp Salt

Green chillies and coriander leaves and fried onions for Garnish

Direction

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

Mix together the yogurt, lemon juice, green chilli and coriander paste, cardamom and cinnamon powder, chilli powder, ginger-garlic paste and salt, then marinate the meat in this mixture and leave 3-4 hours.

 Add enough water to the wheat and Bengal gram and cook till tender. When cool enough to handle, blend to a paste in a blender.

Cut onions and fry it till it changes in brown color and keep it a side.

 Now take a vessel and heat the oil and add the meat mixture. Turn around over high heat, then Add water to cover and cook, covered over low heat till tender.

And now yummy haleem is ready to serve ....

Siwaiyan Biriyani

Dosto...jub mood ban hi gaya hai tou kyon na ek aur recipie try ki jaaye...ye tou ammi jaan waali recipie hai...mazedar, khushbudar, zaayeqedar...chatkharon bhari....luzzaton say bharpur...aapko aapke her family member ki bhuk badha dene waali....try tou kijiye....pulao, biriyani, inhen chawal hi sajaate hain...per ye sewaiyaan mehekaati hain....khaaiye aur khilaaiye....




Ingredients
-------------------
vermicili/macroni - 3 cups
Chicken pieces - 11/2 cup (for chicken biriyani)/
Assorted Vegetables* - biriyani)/ Shrimp - 1 cup (for shrimp biriyani) etc.
Onion - 1 (chopped)
Tomato - 3
Ginger garlic paste - 2 tsp
Green Chillies - 2
Turmeric powder - 1/2 tsp
Chilly Powder - 1 tsp (or as needed)
Mint leaves - handful
Cilantro - handful
Whole Garam Masala - (1 bay leaf, 2 cinnamon sticks, 4 cloves, 3 cardamon)
Yogurt - 1 cup
coconut milk 1/4 cup
Ghee - 1 tblsp
Oil - 1 tblsp
lemon 1/2
Salt - as per taste


Method
-------------------

1. Marinate the chicken with yogurt, garam masala powder, salt, chilly powder and turmeric powder.
2. Fill a deep pot with water and bring it to a boil. When the water boils, add salt and little oil in the water and put the pasta/vermicili in.
3. Let the vermicili/pasta/macroni cook until it is 75% done. (It should have a bite to it.). At this stage drain the water completely and keep aside.
4. In the meantime, heat another pan with little oil and ghee. Add some whole garam masala to it.
5. Saute the onions nicely till it turns golden brown. Next add the green chillies and ginger garlic paste and fry till the raw smell vanishes.
6. Add the chopped tomatoes and let it cook till the tomatoes become nice and mushy.
7. Add chopped mint leaves, cilantro and saute for a minute.
8. Next add the marinated chicken, cover and let it cook in the marinated liquid until the chicken is completely cooked.
9. Check for salt and add the partially cooked vermicili/macroni to this. Gently toss the masala with the vermicili
10. Cover it tightly with a lid and reduce the flame to the lowest setting and let it stay for 15 minutes. You can also put this in the oven.
11. Garnish with chopped cilantro, and serve with raita.

Hosh-ruba Paasta

Assalam-o-Alaikum .Lijiye Dosto...kaafi dino baad haazri lag gaii...hmmm kya bataayen ke kahan they...kyon they....kya kar rahe they...patta hota tou bataayen bhi.....hosh-o-hawaas tou farishton ne ghaayeb kar rakhe hain....vo hain hi itne pyaare....mun mohne....jis tarha ek lajawaab zaayeqa hosh uda deta hai, bilkul usi tarha ye bhi hosh gum kar dete hain...

Chaliye aaj ki is simple si recipie ki shaan may mokhtasar sa qaseeda pesh karun....Miss paasta alfredo....ye banaane may aasan...khaane may us say bhi zyada asaan...in say sabhi khush hojaate hain..kya ghar waale kya mehmaan.....jub bhi zaayeqa badalne ka mood ho isey azmaaiye....khaaiye khilaaiye...tou aaiye chalen...uljhe huye rishton ko suljhaane...jo bilkul paasta ki recipie ki tarha asaan nahi hain....asaan kaam tou sabhi kar lete hain...baat tou tab hai jub mushkilon ko asaani say hul kar liya jaaye....kyon kya khayaal hai...


Ingredients
-------------------------

1 pack Pasta

1 cup large shrimps

3 cups Vegetables-onions, peas, brocolli, capsicum, carrot,

1 tsp. Garlic(paste)

1 tsp. Cumin Seeds

1 tsp. Green Chili Paste

½ cup Butter

1 tbsp. Vegetable Oil

½ tsp. Turmeric Powder

Spring Onion for garnishing

Salt to taste


Directions
--------------------------
Boil pasta as per instructions on the packet.
Cut all vegetables in long pieces....
In a vessel, put oil and fry all the veg on high flame for 2 minutes add a pinch of salt to taste and keep asideI.
In a pan put butter....add cumin seeds fry for 1 minute.
add green chilli and garlic paste..fry for 1 minute. Optionally add 1/2 tsp turmeric powder for colour.
Add pasta and vegetables. add salt to taste.
Garnish with finely chopped greens of green onions and serve hot.