Indian Recipes: September 2009

Thursday, September 10, 2009

Malai Kofta

Preparation Time: 25-30 min
Cooking Time: 40-45 min
Serves: 4-5 (makes 12 Koftas)
Style : Indian Vegeterian Recipes

Malai Kofta Ingredients:
For Koftas
1 cup/200 gms Paneer,
grated2 Potatoes,
boiled and mashed1/2 cup Green Peas
1 Carrot,
grated1 tsp Amchur / dry mango powder
1/2 tsp Garam Masala
1 tsp Kitchen King Masala
2 tblsp Corn Flour - for binding
1 slice bread crumbs - for binding
1 tblsp Cashews, chopped into small pieces - optional
1 tblsp Raisins - optionalOil for deep frying
Salt to taste
For Gravy
Onion Paste
1 large Onion, chopped into 4
1 tblsp Cashews
1 inch ginger 3-4 Garlic Cloves
1 tsp Jeera
1 inch Cinnamon Stick
2 Cloves
2 Green Cardamon
1 Bay Leaf
Tomato Paste
2-3 Tomatoes, chopped into 4
1 tsp Garam Masala
2 tsp Kitchen King Masala
1 1/2 tsp Coriander/Cilantro Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1 cup Fresh or Whipping Cream
1 tbsp Oil/GheeSalt to taste
2 tbsp Coriander Leaves, finely chopped - for Garnish

Malai Kofta Directions :
Mix all ingredients under Koftas well. Make small oval balls with this mixture. Press it tight so that they don't disintegrate when deep frying. Deep fry these balls on low-medium heat till golden brown. Put 1 ball first to check if it breaks apart. If it does, you need to add more corn flour/bread crumbs. Ideally if you use the amounts mentioned above, it wouldn't break. Transfer fried koftas onto a paper towel to drain excess oil. Koftas are ready.
Make onion and tomato pastes. Heat oil/ghee in a pan and fry the onion paste for 5-7 min. Add tomato paste and fry for another 5-7 min till the ghee separates. Add salt, cream and 1/2 the coriander leaves and let it cook for another 5 min. If the gravy is thick add whole milk slowly till desired consistency is achieved.

Serve :
serving, place koftas in the serving tray, pour hot gravy over the koftas. Garnish with remaining coriander leaves and a little cream. Serve with paranthas / naan / kulcha.

Malai Kofta Video :

Lauki Kofta (Bottlegourd Kofta)

Prep time: 30 Mins
Serves: 6
Style : Indian Vegeterian Recipes
Lauki Kofta Ingredients:
For the koftas:
Lauki/Bottlegourd/Doodhi – 4 cups (peeled & shredded)
Chickpea Flour/Besan – 3/4 cup
Onion – 1/4, med.
Roasted Peanuts – 1/4 cup

Cilantro/Coriander Leaves – 10 sprigs (finely chopped)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Dry Mango Powder /Amchur – 1/2 tsp
Garam Masala – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
For the gravy:
Oil – 2 tbsp
Onions – 2, med. (minced)
Salt – to taste
Garlic – 4 cloves (minced)
Ginger – 1 tsp (minced)
Green Chilies – to taste (finely chopped)
Tomatoes – 3 large (pureed)
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/4 tsp
Yogurt/Curd – 1/2 cup
Water – 3.5 cups
Cilantro/Coriander Leaves – for garnish

Lauki Kofta Directions :
1. To make the gravy, in a wok, heat the Oil on medium heat.
2. Add Onions and a little bit of Salt to speed up the cooking.
3. Once the moisture has evaporated from the Onions, add in the Ginger, Garlic and the Green Chillies.
4. Allow the Onions to get a nice golden brown color and then add in the Tomatoes.
5. Cook till the oil seperates from the mixture.
6. Add in Turmeric, Cumin, Coriander, Garam Masala.
7. Give it a good mix and add in the well-beaten yogurt.
8. Mix and add in the water to deisred consistency and check and add in Salt to taste.
9. Cover and allow the gravy to come to a boil.
10.Meanwhile, for the koftas, squeeze out excess water out of the shredded Lauki/Doodhi.
11. Open it up and add in the Chickpea flour as needed (enough to form balls for the koftas).
12. Also add in Peanuts, Onions, Cilantro, Red Chili Powder, Dry Mango Powder, Cumin & Coriander Powders & Garam Masala.13. Going back to the gravy, make sure it is boiling really well.
14. Last thing to add to the koftas is Salt, add it and mix well quickly.
15. Form balls/koftas and drop them in the boiling gravy. Pour some gravy over them if not submerged.
16. Increase heat so the boil does not reduce once the koftas are in.17. Cover and cook for 5 minutes.
18. Turn the koftas over once inbetween if they are not fully submerged in the gravy.
19. Take them off the flame and garnish with cilantro.
20. Serve hot with Chapatis or Parathas.
1. Make sure the gravy is boiling really well or else the kofta will fall apart and not hold shape.
2. For a change, add in some anardana (pomegranate seeds) or a little bit of grated paneer…gives a unique flavor.
3. The koftas can be fried and frozen.

Lauki Kofta Vedio :

Paneer Tikka

Paneer Tikka Prep :

Serve :3

Time :30

Style :Indian Vegeterian Recipes

Paneer Tikka Ingredients:
1 Large block of Paneer

1 onion

1 Capsicum

1 Tomato

Few Mushrooms

Finely chopped Coriander leaves

To Marinade:

1/2 cup Curd (plain yogurt)

1 tsp Garlic paste

1 tsp Ginger Paste

2 tsp Tandoori powder

1 tsp cumin (jeera) powder

2 tsp Chaat powder

Salt to taste

Red chili Powder to taste
Paneer Tikka Directions:
Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with hari chutney.

Paneer Tikka Video :

Cabbage Kofta

Koftas are fried dumplings in a variety of spicy gravies. The dumplings can be made using a variety of vegetables and some popular ones are cabbage, laucki (bottle guard), zucchini, or a potato-paneer mix. This particular recipe uses cabbage.
Cabbage Kofta Prep :
Time :45 Misn
serves: 4.
Style :Indian Vegeterian Recipes

Cabbage Kofta Ingredients:
For Koftas (dumpling):
2 cup shredded cabbage (patha gobhi)
3/4 cup gram flour or as needed
1/2 teaspoon cumin seed (jeera)
2 teaspoon chopped cilantro (hara dhania)
1 teaspoon shredded ginger
1 chopped green chili
1 teaspoon salt
Oil to fry
3 medium tomatoes
1/2 inch ginger (adrak)
1 green chili
2 tablespoon yogurt
2 tablespoon oil
Pinch asafetida (hing)
1 teaspoon cumin seed (jeera)
1 tablespoon gram flour (basen)
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon salt (adjust to taste)
1/2 paprika
1/4 teaspoon red pepper
2 tablespoon finally chopped cilantro (hara dhania)
1 teaspoon sugar
Cabbage Kofta Directions:Koftas (dumpling):
Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
Heat the oil in a frying pan on medium-high heat.
The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

Cabbage Kofta Directions Gravy:
Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
Next add yogurt and cook for another minute.
Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.Note: adjust the thickness of the gravy to your taste by adjusting the water.
Add the prepared koftas and let it simmer for another 7 to 8 minutes.
Turn of the heat and add the cilantro and cover the pot.
Variations:Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.
Tips:Koftas can be refrigerated for 5 days or freeze for a month.

Cabbage Kofta Video :

Baigan Bharta

Baigan Bharta Prep:
Cuisine : Indian Vegeterian Recipes

Baigan Bharta Ingredients:

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

Baigan Bharta Directions:
Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
Frequently turn the eggplant upside down, until fully roasted.
Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
Mash the flesh.
Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
Garnish the baigan bharta with green coriander leaves and serve hot.

Baigan Bharta Video :

Wednesday, September 9, 2009

Achar gosht

Prep : 45 Mins
Serve :5
Style : Indian Non Veg Recipes
Achar Gosht Ingredients :
1 to 1 1/2 kg meat (small cube)
3 Onion(finely sliced)
2 tbsp Ginger (freshly grounded)
2 tbsp. Garlic ( freshly grounded)
6 Green chillies (large,slit from 1 side)
juice of 2 Lemons
6 Tomatoes (red and ripe,dices)
2 cups of Yogurt whipped
2 cups Ghee/oil
1 cup Masala
Achar Gosht Directions :
Mix two tablespoon of shaan achar ghost masala with lemon juice and stuff it in chillies.
Heat oil and fry the onions till light golden. Add meat and fry well for 10 minutes. Thereafter add ginger garlic and fry well till colour changes. add tomatoes and fry for another 10 to 15 minutes.
Add yogurt and the remaining quantity of masalas and fry for 10 minutes till the spices are well cooked and oil starts to separate from the mass.
Add one glass of water, cover and cook on low heat till the meat is tender.
Add the stuffed large green chillies and cook for another 5 to 10 minutes till thick gravy is formed.
Serve hot with crisp nans or rotis.

Achar Gosht Video :

Hyderabadi Lal Gosht

Prep Time: 10 minutes plus minimum 1 hr marination
Cook Time: Approx 30 mins
Serves: 4
Cuisine :Indian Non veg Recipes

Hyderabadi Lal Gosht Ingredients:

Mutton – 1 pound (1/2 kg)
Yogurt – 1 cup
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Red Chili Powder – to taste
Garam Masala – 1 tsp
Turmeric Powder – 1/4 tsp
Coriander Powder – 1/2 tsp
Cumin Powder – 1/2 tsp
Bay Leaf – 1
Whole Cloves – 4 to 5
Whole Peppercorns – 4 to 5
Green Cardamoms – 4
Cinnamon Stick – 2″ piece
Mint Leaves – 2 handfuls, chopped
Cilantro (Coriander Leaves) – 1/4 cup, chopped
Green Chilies – to taste, chopped
Salt – to taste
Cumin Seeds – 1/2 tsp
Tomato Sauce – 2 Tbsp
Fried Onions – 1 cup
Water – 1/2 cup

For the seasoning:

Oil – 1 Tbsp
Black Cumin Seeds – 1/2 tsp
Green Chilies – to taste, slit
Curry Leaves – 1 sprig

Hyderabadi Lal Gosht Directions:
1. Wash and drain Mutton.
2. From the ingredients list above, mix all of the ingredients from “Yogurt” to “Fried Onions” in a medium size mixing bowl.
3. Add washed and drained Mutton and mix well to coat evenly.
4. Cover the bowl and allow the Mutton to marinate for minimum 1 hour in the refrigerator.
5. Remove Mutton from the fridge and add it to a pressure cooker.
6. Add 1/2 cup water, mix well and pressure cook for 1 whistle. Reduce the flame to a simmer and continue cooking for 20 minutes.
7. Wait until all of the pressure is gone from the cooker before opening lid.
8. Continue cooking if you prefer the gravy to be less liquidy.
9. Heat Oil in a small skillet.
10. Add Black Cumin Seeds and allow them to sizzle.
11. Add Green Chilies and Curry Leaves. Mix well and add seasoning to the Mutton.
12. Serve hot with rice or naan.

Hyderabadi Lal Gosht Video:

Mutton Chilly Fry

Prep. Time:45 mins
Cuisine: Indian Non Veg Recipe

Mutton Chilly Fry - Ingredients:
Mutton 1 1/2 kg.
Dry red chilies 20 nos.
Cloves garlic 20 nos.
Onions 4 nos.
Cardamoms 6 nos.
Cloves 6 nos.
Cinnamon 2 sticks
Ginger 4" piece
Turmeric powder 1 tsp.
Coriander seeds 3
Sour curd 1 cup
Ripe lemon juice 1 no.
Coriander leaves 1
Ghee 6 tbsp.
Salt To taste

Mutton Chilly Fry - Directions:
Wash and cut the meat into 2 inch cubes.
Slice the onions into thin long pieces and also cut the ginger and garlic separately.
Heat a teaspoon of ghee on a tava and roast the chilies till dark in color. Fry the coriander seeds, garlic and ginger separately in the same way, using just 1 teaspoon ghee for each ingredient.
Keep these fried spices aside.
In a large saucepan, heat the remaining ghee and fry the onions till golden brown and crisp and keep aside.
Now add the cloves, cardamoms and cinnamon to the ghee and fry, put the mutton and turmeric powder and salt. Cover and cook till the meat is half cooked.
Pour a little water on the lid of the saucepan while cooking to avoid the meat from sticking to the bottom. Add the curds and remaining spices and mix and cook on low heat till the meat is tender. If necessary add a cup of warm water.
Just before serving mix in the lemon juice and fried onions
and garnish with chopped coriander leaves.

Tuesday, September 8, 2009

Coriander Chicken

Coriander Chicken Ingredients:

• 3 lb Skinless chicken pieces
• 2 tbsp Ground coriander
• 3 Garlic cloves, chopped
• 5 Ounces plain yogurt
• 1 Chicken stock cube
• 1/2 tsp Black pepper
• 1 tsp Ground mixed spice
• 1/2 tsp Turmeric
• 1/2 tsp Chili Powder
• 4 Fluid ounces warm water
• 1 Ounce ground almonds
• 1 Onion, sliced
• 2 Hard-boiled eggs and sliced
• 1/4 tsp Paprika
• 5 tbsp Oil
• Salt to taste

Coriander Chicken Directions:
• Wash and cut the chicken joints into two.
• Combine the garlic with the yogurt and pour over the chicken, leave to marinate over night.
• Heat the oil in a pot and saute the onions until golden brown.
• Take out the onion from the pot, set aside.
• Fry the coriander, mixed spice, black pepper and turmeric for about 30 seconds.
• Add chicken and the yogurt.
• Fry the chicken for 5 minutes over medium heat.
• Add the chili powder, stock cube, onions, water and salt to taste.
• Bring it to a boil, reduce the flame and simmer for about 30 minutes.
• Mix almond with it.
• Garnish it with the sliced eggs and sprinkled with paprika.

Coriander Chicken Video:

Chicken Tikka Masala

Chicken Tikka Masala Prep :

Serves :4

Time : 30 Mins

Chicken Tikka Masala Ingredients:
Part A:
2 lbs. boneless chicken breast
1/4 cup yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 tsp cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 tbsp lemon juice
4 tbsp vegetable oil
Melted margarine (for basting)
Part B:
5 oz. tomato paste
10 oz. tomato puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 tbsp red chili powder
2 tsp cloves
8 green cardamoms
Salt To Taste
3 tbsp butter
2/3 cup cream
1 tsp fenugreek
2 tsp ginger, julienned
honey to taste

Chicken Tikka Masala Directions :
Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes.
Marinate overnight in the refrigerator. Preheat oven to 350ยบ F. Bake the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and bake for another 2 minutes.
While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water.
Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir.
If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken tikka masala

Chicken Tikka Masala video:

Sunday, September 6, 2009

Chicken Fried Rice

Chicken Fried Rice Prep:

Preparation Time: 15 mins

Servings: 2 persons

Main Ingredient: Chicken

Chicken Fried Rice Ingredients:
ajinamoto salt
chopped ginger garlic
3 cup cooked rice( left ove rice works best)
1/4 cup diced carrots
1/4 cup diced Celery
1/4 cup Diced chicken ( cooked)
1/4 cup diced peas
1 egg
1/2 tsp green or red chilli sauce
2 tsp soya sauce
to taste vinegar
Chicken Fried Rice Directions:
Take chicken but cut into small pieces and wash.Take a bowl add chicken,pepper,salt,cornflour and mix well and add half egg and keep it a side. Now cook rice and keep it a side see that its not cooked too much.Take a pan add oil to fry chicken, once chicken is cook transfer it to a plate, take the same pan but remove the oil, use only 1tsp of oil then add ginger,saute it for a min,add onion saute it,add egg, once it is cooked add pepper,salt,ajinamoto,vegetables,vinegar,soya sauce,chicken,saute it and lastly add cooked rice mix well. Lastly add some spring onions and finish it off.

Chicken Fried Rice Video:

Hyderabadi Chicken Biryani

Hyderabadi Chicken Biryani Prep :
Serves : 2-3
Preparation time: 1 and 1/2 hrs

Hyderabadi Chicken Biryani Ingredients :

1 kg Chicken legs
600 grams Basmati rice
4 medium Sliced onions
10 grams Ginger paste
12 grams Garlic paste
8 grams Red chilli powder
1 bunch Coriander leaves
1 bunch Mint leaves
4 nos. Green chillies
5 nos. Cardamoms (green)
6 nos. Cloves
2 inches Cinnamon
5 grams Peppercorns
3 grams Mace
200 grams Curds
3 tblsp Lemon juice
100 ml Milk
2 grams Saffron
100 ml Oil
30 ml Ghee
As per taste Salt

Hyderabadi Chicken Biryani Directions:
Pick, wash and soak the rice for 30-40 minutes. Heat oil in a pan and fry the sliced onions till golden brown. Keep aside. Finely chop the coriander and mint leaves. Grind the green chillies to a fine paste. Soak the saffron in warm milk. Grind mace, green cardamoms, cloves, cinnamon and peppercorn to a fine powder. In a bowl, mix together well beaten curds, red chilli powder, salt, ginger-garlic paste, green chilli paste, mint and coriander leaves, lemon juice, powdered spices and fried onions (crush the onions before adding them). Rub the chicken legs with this marinade and marinate it for 2 hours. Boil atleast 5 ltrs of water with a little salt. When the water starts boiling add the soaked rice. In the meantime, transfer the marinated chicken into a deep bottomed pan which has a tight lid. Once the rice starts boiling, drain the water and layer the rice over the marinated chicken in the deep pan. Sprinkle the saffron-milk mixture over the rice and chicken. Add the ghee. Cover the pan with the lid and cook on a high temperature till it just starts steaming. Then cook on a medium flame till the chicken is tender and all the moisture is absorbed. Transfer the contents gently into a serving dish. Serve garnished with mint leaves and ginger juliennes

Hyderabadi Chicken Biryani Video :

Chicken 65

Preparation Chicken 65 :
Time: 30mins
Servings: 2 persons
Main Ingredient: Chicken

Chicken 65 Ingredients :
1/2 tsp Aji no moto(MSG)
2 lbs Chicken-dark meat(boneless thigh meat)
1/2 bunch Coriander leaves-chopped
2 tsp Cornflour
1/2 tsp each tsp Cumin seeds, Pepper powder,chilli powder,salt
4-5 number Curry Leaves-chopped
1 number Egg
1 tsp Garlic-chopped
1/2 tsp Ginger-chopped
2 tsp Ginger/Garlic paste
4-5 number Green Chilli
to fry Oil
2-3 drops Red color(Optional)
Chicken 65 Directions :
To make the fried chicken pieces:- Take chicken pieces in a non reactive bowl-(We use dark meat so that it is nice and juicy when fried).Add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix-Then add 1 egg and mix in completely-(Egg coats the meat and keeps the juices in) Heat oil in a frying wok or kadhai-Add chicken pieces few at a time(Do not crowd the kadhai) and fry until lightly golden brown-Drain and remove on a paper towel To make the sauce:-This does not need to be very salty-so control salt Heat 2-3 tsp oil in a pan-Add cumin, add the chopped ginger and garlic and suate until fragrant-Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix-Cook for a few minutesAdd a little water and then add chicken to this paste and toss lightly-Stir in the coriander leaves and serve

Chicken 65 Video: