Muton Malabari

Ab is meat ka kya kiya jaaye jo weekends ko sar per sawar hojata hai.."kya karun kya karun mera dil gaa raha hai..meet ke baghair in sundays ko maza nahi aa raha hai"..kyon na kuch interesting khaane khaa kar aane waale hafte ke liye khud ko khushi khushi tayyar kiya jaaye...

lijiye ab kerela ke zaayeqe ko bedaar kiya jaaye...kuch alag sa zaayeqa apne masalhon ka swaad kerala ki khushbuon may mila kar apne dil-o-jaan ko muattar kiya jaaye..ye mazedar recipie anek mosamon ki sair karati hai...azma kar dekh lijiye.

Ingredients

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Mutton/lamb - 1 kg

Grated coconut - 1 cup
Red chilli powder - 1 tsp
Fresh ginger-garlic paste - 2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/2 tsp

Paprika 3 tsp Black pepper powder - 1/2 tsp
Cumin seeds - 1 tsp
Fennel seeds- 1/2 tsp
Cinnamon- 2" stick
Cloves- 5 nos
Onions(large) - 2
Tomato(large) - 2 nos
Coconut milk - 1 cup
Salt - As reqd
Oil - 3 tbsp
coriander leaves

rice 2tbp roast and make a fine paste with water in a form of liquid

Direction

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Grind together red chilli paste, ginger-garlic paste, coriander, turmeric, paprika, black pepper, cumin, fennel, cinnamon, and cloves into a paste.

Heat oil in a cooker.

Fry the onions well.

Add the spice paste, sprinkle a little water and fry well, until the spices are roasted.

Add the mutton and stir well.

Add the chopped tomatoes.

Add salt and 4 cups of water.

Cook, until the meat is done.

Now Add the rice paste and Add the coconut milk and allow it to simmer.

Garnish with coriander leaves.

Noori Mutton Nellori

Ye khush-zaayeqa dish Mrs Noor jahaan ghaous ne koot koot kar banaii thi...aur jisne bhi khaii bas apne daant bhul gaya..kyonki daanton ki zarurat hi nahi padi...bas muh may ghulta gaya aur swaad vo ke her laqme ko dawat deta hua..ke aa zara ruk tou jaa mai tujhe mehsus tou karun..per bechara niwaala muh may badi surrat se ghulta raha....nerm nerm kuchle kabab jo dentist se door rakhen...ye vo zaayeqadar recipie hai Dosto..

Ji yaad hoga aap sab ko apni Daadi Amma waala zamana..us waqt jub mixer grinder daryaaft( invent) nahi hua tha…us waqt khoon ko pasena karne may jitna ghar ki auraton ko maza aata tha, khaana unki mohabbat-o-mehnaath ke maze deta tha..vo waqt aur tha ye waqt aur hai..vo fursaton ke din they, ye hungaamon ke din hain..wahaan ghar hi zindgi tha…ab zindgi gharon ko tarasti hai…phir bhi is shore ke beech ab bhi us sakun ki gunj kahin kahin sunaii deti hai…un Daadiyon se chalta aaya hua silsila ,bhuli bisri yaadon se nikal kar, jub dastar-khwanon per sajta hai ,tab un yaadon ki aanch se dilon per jami huii baraf pighalne lagti hai…phir se vo guzra zamaana apni puraani jadon se jud jaane ko machal uth-ta hai..wahi madbhare geet gaata hua mosam sadayen dene lagta hai….bas tou Dosto ye recipie unhi guzre mosamon ko apne zaayeqe may samet laayi hai…aaiye apne buzargon ke zaayeqon se apna aaj sajaayen…

Ingredients

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Mutton 1/2 kg

Onions 2 medium sized

15 full green chillies

8-10 garlic cloves and equal amount of ginger.

Mint leaves ½ cup

Coriander leaves ½ cup

1 tsp of pepper corns

1 tsp of salt

Grind all ingredients into a paste and marinate battered mutton for an hour. While grinding – use just the required amount of water so that the grinder gets going.

Take a cooker and add 8 TBSP of oil or as required. Add a medium cinnamon stick, 3 cloves, 2 cardamom and 2 bay leaves and 1/2 tsp of shah zeera (cumin) seeds to spice up the oil.

Take the marinated mutton and fry for some time(5 mins).

Close the lid and wait for 15-20 minutes.

After 20 minutes put of the stove. Leave it for 5 minutes without opening the lid.

Open the lid - check the mutton if it is cooked or not by pressing the stick into the mutton, and fry for an extra couple of minutes to get the required thickness of gravy.

Bihari Kabab

ji Hindustan jahaan anek zubaanon se arasta mulk hai, wahin anek sheron,subon ke zaayeqon se bhi mehkta hai..her sheher apne mukhtalif zaayeqon ke liye mashoor hai..Bihaar apni zuban ki meethas ke saath saath behtreen zaayeqon ke hawaale se jaana jaata hai..kabab vo bhi bihaari, phir tou lut le kar peche padne waalon se keh den, ye vo zaayeqa hai jahaan insist karne ki zarurat nahi padne waali....shauqeen ke liye bas naam kaafi hai..lo ji hum bbhi bihaari kabab baabu se milne ko bechain ho uthe hain...aaiye huzur aapko bihaar le chalen...

Ingrediants

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5 lbs Extra tender beef / goat meat strips
3 Onions large size sliced
1 Cup Canola or vegetable oil
4 Teaspoon Garlic paste
4 Teaspoon Ginger paste
3 Teaspoon Cumin seed powder
3 Teaspoon Black pepper powder
2 Teaspoon Red chilli powder
2 Teaspoon table salt
2 Cups Yogurt
6 Teaspoon ground raw papaya
1 Teaspoon each Jaifel, Javetri,

Direction

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Cut beef strips to approx 1 inch wide and 4 inches long. Deep fry the onions in hot oil until brown. Remove from oil and spread on absorbent paper. Allow it to cool and then crush coarsely. Grind the fried onions with yogurt; Mix all with the strips except papaya paste. Leave aside for 4 to 6 hours. An hour before barbequing, add papaya paste and used oil to the meat. Skew and barbecue them on high charcoal heat. Spray oil one or two times. Turn the skewers periodically to grill evenly .

Gobhi Manchurian

Lijiye Dosto...aaj phir aap sab ki khaatir wahi gobhi aai hai..jo kal bhi phul thi aaj bhi phul hai....farq sirf itna hai vo manchurian hogaii hai..yaane ke naye shauqeen ki naye zaayeqe ke saath mil kar aaj ki generation ki manzur-e-nazar hogaii hai..aj aur kal dono ka ek hi naara hai ..dil hamaara is priya gobhi ka maara hai....sau saal pehle humen gobhi se pyar tha aaj bhi hai kal bhi rahega..chaliye phir kal ki bhul ko aaj is phul se sudhaaren....apna dinner is dish se sanwaaren....

Ingredients

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1 medium sized cauliflower, cut into florets, placed in salted hot water for 15 min, drained

2 tbsps maida / all-purpose flour

2 tbsps cornflour

1/2 tbsp rice flour

1 tbsp ginger-garlic-green chilli paste

less than 1/2 cup warm water

salt to taste

For sauce:

1/4 cup spring onions, finely chopped,

1/2 capsicum, finely sliced

1 1/2 tbsps finely minced garlic

1/2 tbsp finely sliced ginger

2 finely chopped green chillis

1 tsp red chilli pwd

2 tsps soya sauce

1 tbsp chilli sauce

2 tsps vinegar

3 tbsps tomato sauce

salt

1 1/2 tbsp oil

1 tbsp finely chopped coriander leaves

Direction

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Heat oil for deep frying in a heavy bottomed vessel. In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained florets into the batter such that its well coated. Place each floret that is well coated with the batter into the hot oil. Do not crowd the vessel. Reduce flame and deep fry till the gobi is almost cooked. Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown. Remove onto absorbent paper and keep aside.

Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds. Add the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them. Add the sliced capsicum and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Combine well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.

Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves.

Chicken Pakoda

Saahibaan..chicken her andaz may naya zaayeqa laati hai..uski khasiyet ye hai ke parhez may bhi ye khaii jaati hai..red meat ka behtreen alternate/ badal hai ye..isey ghar ki raaniyaan bade shauq se tayyar karti hain...aur aaj ke zahen nawjwanon ki zahanath ka raaz isi may chupa hai...vo jo apne per rakhte hon aur perwaaz se darte hon , unhen ye parinda ( chicken) bada pyaara hai..unhen apni zaat per itna taras aata hai ke vo is se bani dish ko bade pyaar aur dulaar se khaa jaate hain...ab be-par ki bahut huii..aaiye janab/ janaba chicken ko pakad kar pakoda karlen....

Ingredients

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Boneless Chicken - 1/2 lb

Egg - 1

Besan / - 1/2 cup

Rice flour 1 tbs

Ginger garlic paste 1 tsp

Dhaniya powder - 1 tsp

Garam Masala powder - 1/2 tsp

Chilli powder 1tsp

Turmeric powder - 1/4rth tsp

Black pepper powder - 1/4 tsp

Baking powder/ baking soda 2 pinch

Juice of lime - 5 tbs

Green chillies 4

Coriander leaves 2 tbs

Salt according to taste.

Direction

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Wash & cut chicken into inch size cubes.
Add ginger garlic paste dhaniya powder, garam masala powder, black pepper powder, turmeric powder, salt, chilly powder, juice of lime, green chillies,coriander leaves ,egg & mix well.
Add besan,rice flour, baking soda, mix until it coats the chicken cubes well.
Heat oil in a wok , deep fry chicken pieces till golden brown. Place on an absorbent paper.
Serve as a snack with any tomato ketchup / hot sauce.

Veg- Pakoda / pakore

ji phir wahi shaam aai hai..apne saath ek aur snack laai hai..ab ke zara halka phulka nashta hojaaye...ji pure veg veggi logon ki khaas pasand wana ye aam logon ka bhi mun-bhawan hai..."saagar kinaare, chaai pukaare ,pakore nahi tou mera koii nahi hai..."tou aaiye is udaas shaam ki udaasi ka dil in pakodon se behlaayen..

Ingrediants
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1 cup chickpeas flour (Besan)
1/2 teaspoon chilli powder
1 teaspoon salt
1/2 cup water
2 finely chopped green chillies,
1 tablespoon coriander, finely chopped
1/2 teaspoon baking powder
oil for frying
Add soda bi corbonate two pinch
An assortment of vegetables: Onions, cut into rings or sliced, potato or any vegetable you like
Direction
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Stir the flour, salt and chilli powder into a bowl.
Pour in sufficient water to make a thick batter and beat well until smooth. Leave to stand for at least 20 minutes.
Stir the chillies, coriander and baking powder into the batter.
Drop in the potatoes/onions to coat with batter.
Heat the oil in a deep pan, drop in the battered potatoes/onions / raw banana / cauliflower and deep-fry until crisp and golden.
Remove from the pan , drain on paper towel and keep warm.and Serve hot.

Kheema Pakoda

Shaam tou roz hoti hai...chaaye tou shaam ki purani saathi hai..aur phir chaaye akeli kahaan aati hai..apne saath anek sahiliaan bhi laati hai...lo ji aaj in evening tea saahiba ki pyari herdil-aziz saheli se milwaayen....kheema pakora...her mosam may lutf deta hua.....mosam dil ka badalta hua...chatpata...shareer....zayeqedar....aaiye khaayen..khilaayen...

Ingrediants

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Mutton mince-kheema 1 pound

Ginger chopped 1 inch piece

Onion chopped 1 medium

Eggs 2

Salt to taste

Red chilli powder 1 tsp

Green chillies chopped 4

Fresh coriander leaves chopped 2 to 3 tbs

Turmeric powder ¼ tsp

Gram flour (besan ) 4 tbs

Refined flour ( maida) 2 tbs

Lemon juice 1 tbs

Oil to deep fry

Direction

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Take minced meet in a bowl, add ginger ,onion,eggs,salt,red chilli powder ,finel chopped green chillies, finely chopped coriander leaves, turmeric powder, gram flour ,refined flour,and lemon juice and mix well.

Heat sufficient iol in a kadaii,drop small portions of the batter into the oil, with your fingers, and deep fry on medium heat,till golden and crisp.

Drain and place them on an absorbent paper and serve hot,with hot sauce/ ketch up.