Shaami Kabab

Ingredients

Mutton kheema 500 gm
Chana dal 1/2 cup
Kashmiri chilly powder 5-6
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Garlic cloves 6-8
Ginger 1 “
Elaichi 4
Dalchini 1 “
Coriander seeds 1 tsp
Lemon juice 1 tbsp
Egg 1
Coriander leaves 1 cup
Pudina 1 cup
Onion 1
Oil
Salt

 

How to make Shaami Kabab:

Soak chana dal for 30 min.

Wash kheema and drain.

In kheema add cumin seeds, elaichi, garlic cloves,dalchini,ginger,and coriander seeds.

Cook kheema with 2 cups of water till dry.

Remove from heat and allow it to cool.

Now add red chilly powder,turmeric powder and salt.

Grind in a mixture to make a paste.

Chop onion,pudina leaves and coriander leaves finely and add lemon juice for stuffing.

Divide the kheema mixture equally into lemon-sized ball and stuff the onion mixture.

Close neatly and shape each of them into kabab.

Dip each kabab in the finely beaten egg and deep fry in hot oil till golden.

Shaami kabab is ready.

January 17th, 2009 Author: Vaibhavi

Surmai Fish Curry

Ingredients:

Surmai fish pieces 6 – 8
Whole kashmiri mirchi 4
Black pepper 4
Coriander seeds 1 tsp
Turmeric powder 1 tsp
Red chilly powder 1/2 tsp
Fresh coconut 2 cups
Raw rice 1 tsp
Onion small 1
Oil 2 tsp
Kokum 4-5
Salt

 

How to make Surmai Fish Curry:

Clean the fish pieces.

Apply salt,red chilly powder and 1/2 tsp turmeric powder.

Keep aside for 30 min.

In a mixture take fresh coconut, half onion, whole red chilly,turmeric powder, coriander seeds and black pepper and raw rice.

Make fine paste using enough water.

In a pan heat oil and fry finely chopped half onion.

Fry onion till golden brown and add coconut paste.

Now add kokum and salt.

Allow to boil mixture on mid. flame.

Lastly add fish pieces.

Surmai fish curry is ready.

Serve with chapati or rice.

January 12th, 2009 Author: Vaibhavi

Cabbage Raita

Ingredients:

Cabbage 250 gm
Curd 2 cups
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Mustard seeds 1/2 tsp
Kadipatta leaves 4
Whole red chilly 2
Asafoetida 1/4 tsp
Oil 1 tsp
Salt

 

How to make Cabbage Raita:

Grate cabbage and steam for 2-3 min.

Allow to cool.

In a bowl take cabbage,coconut,curd and salt.

Mix finely.

Heat oil in a pan and add seeds.

When seeds splutter add broken red chilly, kadipatta and asafoetida.

Pour this tadka over the cabbage.

Refrigerate for 10 min.

Cabbage raita is ready.

Garnish with finely chopped coriander leaves.

January 4th, 2009 Author: Vaibhavi

Pulav Masala

Ingredients:

Coriander seeds 1 cup
Cumin seeds 1/2 cup
Caraway seeds 1 tsp
Poppy seeds 1 tsp
Cloves 6-8
Black pepper 6-8
Cinnamon sticks 4
Cardamoms 4

 

How to make Pulav Masala:

Clean all ingredients and grind in a mixer to make a fine powder.

Sieve and keep in a air tight bottle.

Use this masala to make pulav.

December 30th, 2008 Author: Vaibhavi

Khatkhatle

Ingredients:

Muttar 50 gm
Sweet potato 50 gm
French beans 50 gm
Brinjal 50 gm
Red pumpkin 50 gm
Tur dal 50 gm
Yam 50 gm
Snake guard 50 gm
Raw papaya 50 gm
Raw banana 1
Potato 2
Onion 2
Tomato 1
Coconut 1
Whole red chilly 2-3
Coriander seeds 1 tsp
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Jaggery 1 tbsp
Tirphal 4
Oil 1 tbsp
Salt

 

How to make Khatkhatle:

Soak tur dal in warm water for half an hour.

Chop all vegetables in squares.

Heat oil and add chopped onion.

Fry for 2-3 min. then add chopped tomato.

Now add chopped vegetables(except pumpkin).

Add red chilly powder and turmeric powder.

Saute it for 2 min. and add 2 cups of water and soaked tur dal.

Cover the pan and allow to cook.

In a coconut add whole red chilly,tirphal and coriander seeds and grind fine paste using water.

Now add pumpkin and salt.

Cook again for 4-5 min.

Lastly add coconut paste and grated jaggery.

Mix well and boil for 2 min.

Khatkhatle is ready.

Serve hot with roti or chapati.

December 23rd, 2008 Author: Vaibhavi

Anarse

Ingredients:

Rice 500 gm
Jaggery 250 gm
Ghee 50 gm
Khuskhus 50 gm
Banana 1/4

 

How to make Anarse:

Clean wash and soak rice for three consecutive days.

Change the water daily.

On the fourth day drain and spread rice on a clean cloth to dry in a shade.

When the rice is totally dried make a fine powder in a mixer and sieve it.

Add grated jaggery,smashed banana and 2-3 tsp of ghee.

Mix well and knead dough.

Add milk if necessary to make a soft dough.

Now make small balls of the dough.

Spread 1/2 tsp khuskhus on the plastic paper.

Press the ball on the khuskhus and make small puree by fingers.

Deep fry each anarse keeping the khuskhus coated side on the top.

Fry on low heat and only one side.

Repeat the same procedure for each ball.

Drain and allow to cool.

Anarse is ready.

December 18th, 2008 Author: Vaibhavi

Arbi Kofta Masala

Ingredients:

Arbi 250 gm
Green peas 1 cup
Onion 2
Tomato 2
Besan 1 cup
Green chilly 2-3
Kashmiri red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala powder 1/4 tsp
Coriander leaves 1/2 cup
Oil
Salt

 

How to make Arbi Kofta Masala:

Wash arbi finely.

Boil arbi and green peas separately.

Allow to cool.

Put green peas aside.

Remove skin of arbi and mash it finely.

Add besan,finely chopped green chilly, coriander leaves and salt.

Mix finely and make kofte (small balls).

Fry the kofte in a hot oil till golden brown.

Drain and keep aside.

In another pan heat oil and add chopped onion.

Fry till transparent and add chopped tomato and fry for 2-3 min.

Now add kashmiri red chilly powder, turmeric powder,garam masala powder and salt.

Add boiled green peas and mix finely.

Add 1 cup of water and allow to boil.

Now add kofte and boil again without stir.

Arbi kofta masala is ready.

Garnish with finely chopped coriander leaves and serve.

December 14th, 2008 Author: Vaibhavi

Khoya

Ingredients:

Fat milk 2 lt

 

How to make Khoya:

Boil milk in a heavy bottom pan.

Stir Continuously on low flame till it becomes solid.

Allow to cool.

Khoya is ready.

December 9th, 2008 Author: Vaibhavi


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