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Saturday, September 18, 2010

Eid Sheer


Ingredients

Milk- 4 litres
Rice-1 cup + 1 cup milk to ground it
Sugar-1.5 bowl (about 700 grams or 3 cups)
Suji Sewai (roasted brown)-100 grams
Ghee- 1 cooking spoon
Grated cocunut-1
Blanched Almonds-20-25
Chironji-2 tbsp
Raisins-20-25
Cardomon powder-1 tsp+1tsp
Crushed walnuts- 15-20
Broken cashew nuts-10-15
Kevda -1 tbsp

Recipe

1. Boil the milk in a big bowl nicely and let it thicken so that it becomes good in taste. Keep stirring so the milk is not touched in bottom and getting burned.

2. Make a paste of washed and dried rice in a mixer or else boil rice so that its cooked in 1.5 cups water. Then add a cup of cold milk to it and mash it nicely so its completely broken and add in milk .

3. If rice paste is added it requires cooking milk more so rice are done.

4. Keep stirring continously . Take sewai and break it into very small pieces and take ghee in a kadai and add sewai to it and saute it nicely till golden brown.

5. Add sewai to the milk and keep stirring continously. Once the rice and sewai seemed done. Add the nuts and sugar in the end and then add kevda water to it. (Sugar should be added in end as it slows process...let sugar dissolve)

6. Pour in bowls when hot so that a layer forms on top.

7. Decorate with grated coconut, almonds and cardamom powder and freeze.

8. It tastes awesome when cold.

Sukhi Sewai


Ingredients

Suji Sewai(Roasted brown)-100 grams
Raisins-10-15
Cardomon seeds/powder-3-4
Chironji-2 -3 tsp
Grated cocunut-1/2
Blanched almonds-10-15
Sugar- 2 -3 cups (1.5 bowl)
1-2 cups water
Milk-1 cup (optional)
Ghee- 1 cooking spoon for roasting and another spoon for sewai

Recipe

1. Break sewai into small pieces and roast sewai in ghee so that it becomes golden brown and remove. Generally sewai becomes very hard so if u cook the sheera next day. Heat the roasted sewai and add 1/2 cup of water and some milk so it softens and is not hard.

2. Take ghee in a big pan and add raisins in it and cardomon seeds. Let raisins swell and keep low flame so raisins don't blacken. Immediately add water and sugar to it.

3. Let sugar cook till its nicely done for about 10-15 minutes. Cook it till it becomes sticky.

4. Then add dry fruits and sewai to it and close lid and cook it till sewai is done. Also add some milk so that sewai doesn't become hard.

5. Remove when done and decorate with some grated coconut and serve.


Note: If sewai seems hard one can put on flame and add some milk and heat it and it becomes soft and tastier.

Doodh sewai is cooked by boiling 1 ltr milk and then adding a cup or sugar and cooking till dissolved and then adding a cup of brown suji sewai till done.

Aloo Gost



Ingredients

Cumin seeds- 1 tbsp
Onions-1
Goat meat-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1tsp
Coriander powder-2 tsp
Water-2-3 cups
Oil-2 cooking spoon
Potatoes-2-3
Fresh coriander.

Recipe


1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about 2-3 cups of water or and potatoes to it and let water boil and then close the lid and let it whistle 2-3 times and then close the flame. If its young goat meat just 2 whistles will do.

5. Open it when steam releases and then add more salt if its less. Add more water if you want more curry

6. Decorate with fresh cut coriander and mix well.

Note: if you wanna make mutton korma- khaskhas, nuts, curd, etc are added like in chicken korma.

Wednesday, September 1, 2010

Aloo Keema


Ingredients

Cumin seeds- 1 tbsp
Onions-3-4
Ground meat(kheema)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2
Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon
Potatoes-2
Fresh coriander.

Recipe


1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.


Variations

One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

If meat is highly done one can boil potatoes and add to curry. If one adds a pinch of haldi along with salt to potatoes it boils fast .