Chicken & Corn Soup

Indian Cooking Recipe : Chicken & Corn Soup Ingredients : 1kg chicken pieces 8 cups water 4 peppercorns 2.5cm piece fresh ginger, sliced 1 onion, guartered 3 sprigs parsley 470g can creamed corn 2 chicken stock cubes ½ tsp grated fresh ginger, extra 5 green shallots, chopped 1 tsp sesame oil 4 tbsp cornflour 4 tbsp water 2 egg whites 2 tbsp water, extra 5 spring onion, chopped 1 tsp sesame oil 4 tbsp cornflour 4 tbsp water 2 egg whites 2 tbsp water, extra 2 slices ham, thinly sliced 4 spring onion, chopped, extra Method : Place chicken into large pan, add water, peppercorns, ginger, onion and parsley. Bring to boil over medium heat, skim well to remove any scum; reduce heat, simmer gently, covered, for 1½ hours. Remove any scum from top of stock, strain, reserve 6 cups of stock. Remove meat from chicken, shred meat finely. Combine reserved chicken stock, corn, crumbled stock cubes, extra ginger, onion and sesame oil in large pan bring to boil. Stir in blended cornflour and water, stir until soup boils and thickens, simmer 1 minute. Lightly beat egg whites and extra water, add to the soup in a thin stream, stirring well. Add ham and shredded chicken to soup, heat gently. Top with extra shallots.

KOFTA CURRY RECIPE

Ingredients:

1 kg mutton, boneless
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut
for the curry
2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2" ginger (adrak)
1 tsp red chili powder

How to make kofta curry:

• To make the koftas, grind the meat with all the other ingredients.
• Make small balls with this mixture.
• Deep fry these balls till golden brown and keep aside.
• For the curry, stir fry the onions, garlic and ginger till golden brown.
• Mix in the rest of the curry ingredients with enough water to make a gravy.
• Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins.
• Decorate with cut coriander leaves before serving.
• Serve hot

KEEMA MATAR RECIPE

Ingredients:

500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

How to make keema matar:

• Heat ghee and fry asafetida.
• Add salt, green chillies, turmeric and coriander powder.
• Add cardomoms and garam masala and simmer.
• Then add a cup of hot water.
• Cover and cook till the water dries and peas and keema are done.
• Garnish with coriander leaves.
• Serve hot with nan or chapatis.

GOAN MUTTON CURRY RECIPE

Ingredients:

2 cup warm water
2 tsp vinegar
1/2 tsp pepper powder
1 tsp coriander powder
salt to taste
1/2 tsp clove powder
3 tblsp oil
2 tblsp desiccated coconut
2 big size onions
1 1/2 inch ginger
1/4 cup yogurt
750 gms mutton
1 tsp red chilli powder
1 tsp cinnamon powder
6 cloves garlic
1 tsp turmeric powder

How to make goan mutton curry :

• Clean and wash the mutton thoroughly.
• Remove off the excess water and cut into 1 inch cubes.
• Cream the yogurt and turmeric powder together.
• Mix in the mutton cubes and marinate for 3-4 hours.
• Take off and cut one onion.
• Slice the other.
• Wash, take off and crush the ginger and garlic.
• Heat up half the oil over medium heat up in a heavy bottomed pot and fry cut onion until brown.
• Remove with a slotted spoon and keep aside.
• Mix in the remaining oil to the pot and fry the cut onions until soft.
• Mix in the crushed ginger and garlic.
• Stir fry for one minute.
• Mix in the coriander powder, cinnamon powder, clove powder, pepper powder, red chilli powder.
• Stir fry for 1 minute over low heat.
• Mix in 2 tblsp of water and stir fry until it evaporates.
• Mix in the desiccated coconut stir fry for 2 minutes over low heat.
• Mix in meat and increase the heat.
• Stir and fry the meat for 5 minutes or until it changes colour.
• Mix in water and bring it to a boil.
• Cover and simmer (boil slowly at low temperature) for 30 minutes, mix in the fried onions and salt.
• Further simmer (boil slowly at low temperature) for 30 minutes or until the meat is tender.
• Stir in vinegar, take off from heat, serve hot

HYDERABADI BIRYANI RECIPE

Ingredients:

350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste

How to make hyderabad biryani :

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
• Soak the almonds in water for half an hour and keep aside.
• Beat the curd in a bowl and divide into two equal portions.
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
• Add the dry fruits and nuts when the vegetables are done.
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.

SHAHI ROGAN JOSH RECIPE

Ingredients:

250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)

How to make shahi rogan josh:

• First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
• Now heat ghee.
• Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
• Add masala paste and simmer for 3 minutes.
• Add keema and simmer.
• Add beaten curd and a cup of water.
• Cook till meat is tender and gravy is thick.
• Add garam masala, soaked saffron and cashewnuts.
• Cover it with a lid for few minutes.
• Serve hot garnished with chopped coriander leaves.

SHAHI ROGAN JOSH RECIPE

Ingredients:

250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)

How to make shahi rogan josh:

• First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
• Now heat ghee.
• Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
• Add masala paste and simmer for 3 minutes.
• Add keema and simmer.
• Add beaten curd and a cup of water.
• Cook till meat is tender and gravy is thick.
• Add garam masala, soaked saffron and cashewnuts.
• Cover it with a lid for few minutes.
• Serve hot garnished with chopped coriander leaves.

PUNJABI MASALA CHOP RECIPE

:

Ingredients:

3 in piece of fresh ginger peeled and coarsely chopped
3 tbsp peeled and coarsely chopped garlic
6-8 lamb chops from the ribs, remove all extra fat
8 fl oz grated or finely chopped tomatoes
2 medium sized onions very finely chopped
1 tbsp cayenne
12 fl oz Greek yogurt beaten
1 1/2 tsp salt 1 tsp ground roasted cumin seeds
1-2 tsp Punjabi garam masala
3 tbsp lemon juice
2-3 tbsp chopped fresh green coriander

How to make punjabi lamb chop:

• Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste.
• Put the chops, tomatoes, onions, cayenne pepper, yogurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan.
• Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked.
• Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick.
• Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over masala chops and serve.

TIPS

• In the Punjab, tomatoes are grated to make a puree. Don't be tempted to use ready-prepared tomato puree instead of fresh.
• The spice combinations in garam masala vary in different parts of India.
• In the Punjab this one which you can try making yourself is common: 5 tbsps coriander seeds, 3 tbsps cumin seeds, 2 1/2 tbsps black peppercorns, 2 1/2 black cardamom seeds, 2 in cinnamon stick, 4-5 cloves, 1/6 nutmeg. Put the coriander and the cumin into a cast-iron frying-pan over a medium heat.
• Stir until lightly roasted. Allow to cool. Grind with the remaining ingredients in a clean coffee grinder and store in a tightly lidded jar.

SHAMI KABAB RECIPE

Ingredients:

500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

How to make shami kabab:

• Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
• Grind meat into a fine paste.
• Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
• Mix both the pastes well.
• Now mix well beaten eggs and prepare a uniform dough.
• Add finely chopped green chillies and onion to dough and mix well.
• Shape the dough into small round flattened balls or kababs.
• Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

ACHARI GOSHT RECIPE

Ingredients:

1 kg mutton
1 kg yogur
2 tbsp kalvanji
4 - 5 onions
4-5 tbsp ghee/oil (tel)
a pinch of haldi
1 tsp white zeera
salt (namak) to taste
red chilli (lal mirch) powder to taste
fresh dhania for garnish

How to make achari gosht:

• Cut onion in slices.
• Fry onion in oil till light brown.
• Put in yogurt and meat and let it simmer till meat become tender.
• Put in salt, kalwanji, chili, and haldi.
• Cook for sometime on high heat
• Sprinkle Fresh dhania.
• Serve with hot.

PALAK GOSHT RECIPE

Ingredients:

1 tblsp garlic paste
5 green chillies chopped
2 bay leaves
500 gms spinach
salt to taste
1 tblsp garam masala whole
4 tblsp oil
1 tsp red chilli powder
1 tblsp ginger paste
500 gms mutton
1 tsp cumin seeds
1 cup onions sliced

How to make palak gosht :

• Clean, wash and cut lamb into even sized pieces.
• Boil spinach in salted boiling water for one minute.
• Remove well and grind it along with green chillies to a rough paste.
• Heat up oil in a thick bottomed pan.
• Mix in bay leaves, whole garam masala and cumin seeds.
• When cumin seeds begin to change colour, mix in cut onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.

PATTHER KABAB RECIPE

Ingredients:

16 mutton pasandas
For Marinade
1 tsp green cardamom powder
4 tblsp mustard oil
1 1/2 tblsp mint leaves
salt to taste
1 tblsp raw papaya
5 green chillies
1 1/2 tblsp coriander leaves
2 tblsp ginger garlic paste
1 tsp lichen stone flower powder (dagad phool)
1 tsp garam masala powder
1 tsp peppercorns (crushed)

How to make patther kabab :

• Grind fresh coriander leaves, mint leaves, green papaya, green chillies to a fine paste.
• Mix in ginger garlic paste and all the dry ingredients, mix well and apply equally on the mutton pasanda.
• Let it marinate for one hour.
• Cooking on stone slabs:(traditional way of cooking on kadapa stone.
• Take a flattish piece of rough granite or kadappa of about 11/2" length x 1" breadth x 2" thickness.
• Wash the stone and rest it on bricks on two sides to make a bridge, taking care that it is safely balanced.
• Heat up the granite well with live charcoals underneath.
• Sprinkle a little oil or ghee on the surface and put the marinated meat picattas.
• Turn them a few times basting them occasionally with oil.
• Take off when cooked through.

KOFTA CURRY RECIPE

Ingredients:

1 kg mutton, boneless
2 pyaj
oil (tel) for frying
6 green chilies finely cut
2 1/2 tblsp besan roasted
salt (namak) to taste
1 egg
1 tsp red chili powder
2 inch piece ginger (adrak) finely cut
for the curry
2 tsps. coriander leaves (dhania patta)
1 tsp haldi powder
3 pyaj
1 tsp garam masala
3-5 garlic (lasan)
1 cup. tomatoes, boiled & skinned
salt (namak) to taste
1 1/2" ginger (adrak)
1 tsp red chili powder

How to make kofta curry:

• To make the koftas, grind the meat with all the other ingredients.
• Make small balls with this mixture.
• Deep fry these balls till golden brown and keep aside.
• For the curry, stir fry the onions, garlic and ginger till golden brown.
• Mix in the rest of the curry ingredients with enough water to make a gravy.
• Bring it to a boil, mix in the fried koftas and simmer (boil slowly at low temperature) for 45 mins.
• Decorate with cut coriander leaves before serving.
• Serve hot

MICROWAVE MUTTON CHOPS

Ingredients:

8 pieces lamb chops
3/4 tsp. garlic paste
1/2 cup yoghurt
1 tsp. aniseed, red chilli powder
5 cloves
3 1/2 tbsp. oil
1 tbsp. lemon juice, ginger paste
2 tsp. gram flour
a small piece of raw papaya
1/2 tsp. black cardamom
1/4 tsp. black pepper
Salt to taste

Preparation:

• Flatten the chops with a hammer.
• Rub ginger-garlic paste and keep aside.
• Dry roast the' besan' in a pan till brown. Sprinkle it on the chops.
• Beat the curd in a bowl and keep aside.
• Grate raw papaya and rub well on meat.
• Add yoghurt and remaining ingredients, mix well.
• Add little oil to it. Marinate the mutton in this marinade for one hour.
• Fry the chops for about 5 minutes in a pan with 1 tbsp oil. and then transfer to the microwave.
• Cover, sprinkle with a little water and micro them for 6 minutes.
• Stand them for another 3 minutes and serve with onions, mint and a dash of lemon juice.

HYDERABADI MUTTON BIRYANI RECIPE

Ingredients:

1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee

How to make meat biryani:

• Wash mutton and take it in a vessel.
• Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
• Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
• Take 2 litres of water in a vessel and put it on the stove.
• When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
• Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
• Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
• Then turn off the stove. Leave the stuff for 15 minutes.
• Hyderabadi mutton biryani is ready to serve.