1 cup maida
or
1/2 cup maida
and
1/2 cup besan
1 cup desi ghee
1 cup sugar
2 cups milk (full cream)
1 tspn cardamum powder
some sliced almonds/pista
little kesar dissolved in milk
Method:
Heat ghee in karai and fry the maida in slow heat till pink in color. Slowly add the milk and keep stirring and add sugar. Cook on slow heat, stirring till Manbhog leaves sides of karai. Add cardamum, nuts and kesar. Serve hot.
Note: this preparation is very much like the sooji-ka-halwa.
Sunday, August 23, 2009
Monday, April 27, 2009
Kohli Mutton
This is a dish prepared by the Kohlis, fisher folk of Mumbai
1/2kg mutton,cut into cubes
4oogrms onions, sliced
2oogrms ginger-garlic paste (both in equal quantities)
2tspns haldi
3tspns red chilli powder (can make it as hot as you want)
3tspns degi/kashmiri chilli powder
200ml refined oil
4tspns garam masala powder
Salt to taste
marinate mutton in all the ingredients except garam masala and oil
for atleast 2-4 hours. (I prefer to keep it in the fridge overnight)
Next, in a thick bottomed degchi (may use a pressure cooker without the lid)put in the marinated mutton with the oil and cover with a deep lid with water in the lid. A thali may be used as a lid. Initially keep the heat high till the juices come out. then stir well, cover and bring the heat down to medium. Cook, stirring occasionally till the meat is well done and oil floats on top. Add the garam masala powder and stir well. Serve with thick chapatis/ tandoori rotis/ nan or steamed rice
1/2kg mutton,cut into cubes
4oogrms onions, sliced
2oogrms ginger-garlic paste (both in equal quantities)
2tspns haldi
3tspns red chilli powder (can make it as hot as you want)
3tspns degi/kashmiri chilli powder
200ml refined oil
4tspns garam masala powder
Salt to taste
marinate mutton in all the ingredients except garam masala and oil
for atleast 2-4 hours. (I prefer to keep it in the fridge overnight)
Next, in a thick bottomed degchi (may use a pressure cooker without the lid)put in the marinated mutton with the oil and cover with a deep lid with water in the lid. A thali may be used as a lid. Initially keep the heat high till the juices come out. then stir well, cover and bring the heat down to medium. Cook, stirring occasionally till the meat is well done and oil floats on top. Add the garam masala powder and stir well. Serve with thick chapatis/ tandoori rotis/ nan or steamed rice
Tuesday, November 25, 2008
Roti-Roti
Don't discard leftover chapatis, especially if there are quite a lot left uneaten(this is for fulkas). They can be used in a number of ways as snacks.
1 Cut them in to thin strips and deep fry till golden and crisp. Sprinkle salt pepper/chat masala for a chatpata snack.
2 Sprinkle castor sugar on them as soon as they are out of the kadhai, nice and hot. This will make the sugar stick to the fried strips.This makes a sweet snack.
3 Dry grind the chapatis to coarse crumbs, and eat with sugar and milk/cream or dahi and have it as a hearty breakfast.
4 Spread some leftover dry sabzi which has been spiced up with some chat masala, tomato sause, chilli sauce etc to your taste. Fold in half, then shallow fry on a tawa till golden and crisp. Eat it hot
5 Dry grind chapatis to coarse crumbs. Heat some oil in a kadhai. Throw in some mustard seeds, dry chillies, curry leaves and chopped onions. Add some chopped adrak and green chillies.
S tir till onions are slightly cooked Add the chapati crumbs and salt to taste. Stir and mix well. Garnish with chopped corriander, and finely chopped tomatoes from which the seeds have been removed. Makes a good tea-time snack
1 Cut them in to thin strips and deep fry till golden and crisp. Sprinkle salt pepper/chat masala for a chatpata snack.
2 Sprinkle castor sugar on them as soon as they are out of the kadhai, nice and hot. This will make the sugar stick to the fried strips.This makes a sweet snack.
3 Dry grind the chapatis to coarse crumbs, and eat with sugar and milk/cream or dahi and have it as a hearty breakfast.
4 Spread some leftover dry sabzi which has been spiced up with some chat masala, tomato sause, chilli sauce etc to your taste. Fold in half, then shallow fry on a tawa till golden and crisp. Eat it hot
5 Dry grind chapatis to coarse crumbs. Heat some oil in a kadhai. Throw in some mustard seeds, dry chillies, curry leaves and chopped onions. Add some chopped adrak and green chillies.
S tir till onions are slightly cooked Add the chapati crumbs and salt to taste. Stir and mix well. Garnish with chopped corriander, and finely chopped tomatoes from which the seeds have been removed. Makes a good tea-time snack
Monday, November 10, 2008
Kathiawadi Kadhi
Mix buttermilk with little besan according to reqd consistency till no lumps remain
Add Dhaniya-jeera powder, chillies powder, little haldi, adrak-green chillies ground together, curry leaves,salt to taste, and gur or sugar. Whole or bits of green chillies may also be added.
Heat ghee and add jeera, rai, laung, dalchini, hing and dry red chillies. In this baghar pour in the above mixture.
Boil. Serve hot with steamed rice
Chillies and sugar/gur may be adjusted according to taste.
Add Dhaniya-jeera powder, chillies powder, little haldi, adrak-green chillies ground together, curry leaves,salt to taste, and gur or sugar. Whole or bits of green chillies may also be added.
Heat ghee and add jeera, rai, laung, dalchini, hing and dry red chillies. In this baghar pour in the above mixture.
Boil. Serve hot with steamed rice
Chillies and sugar/gur may be adjusted according to taste.
Saturday, November 8, 2008
Easy Shahi Tukra ( Moghalai sweet)
Prepare one thread chashni with sugar and flavour it with cardamum, kesar and rose essence
Trim off sides from slices of bread and cut into triangles. Deep fry to a dark golden colour. Put into the chashni and remove almost immediately. Keep aside.
Whip up some double cream. When the slices are cold, arrange them on a flat dish. Spread the cream on top of each slice. Garnish with thinly sliced almonds, pista, kaju, chironji and kishmish. Serve at room temperature, Silver warq may be used to decorate.
Trim off sides from slices of bread and cut into triangles. Deep fry to a dark golden colour. Put into the chashni and remove almost immediately. Keep aside.
Whip up some double cream. When the slices are cold, arrange them on a flat dish. Spread the cream on top of each slice. Garnish with thinly sliced almonds, pista, kaju, chironji and kishmish. Serve at room temperature, Silver warq may be used to decorate.
Saturday, October 11, 2008
Mungdal Payas ( Kerala dish)
Pressure cook dhuli mung dal with little deshi ghee( optional) till soft. Add gur to taste, chopped cashew nuts,kishmish and finely chopped copra. Stir and cook on low heat till gur dissolvs and it is well mixed, adding a little water as necessary. Add enough thick coconut milk till it looks milky and creamy. Serve either hot or cold. It can be eaten with puris also.
Suggest: use ready made coconut milk.
Variation: Add boiled vermicelli (Bambino is good)
Milk or cream may be added just before serving.
Suggest: use ready made coconut milk.
Variation: Add boiled vermicelli (Bambino is good)
Milk or cream may be added just before serving.
Sunday, August 31, 2008
HANDVO--Lentil Cake---Gujerati
Rice 1 measure
Chana dal 1 "
Arhar dal 1/2 "
Udad dhuli 1/2 "
Soak the above fo r 6-7 hrs. and grind to a coarse paste. To it add 1/2 measure of dahi, 1 tblspn of oil, 1 tblspn sugar, hing, 2 tblspn methiseeds, little water and beat to a thickish consistency.Keep aside inwarm place for 10-12 hrs. or overnight to ferment.
Next add salt to taste, chilli pdr., haldi, dhana pdr. about 2 tblspns., adrak-green chilli paste and mix well. Grease a pan, pour in this batter and steam for 20-25 mins or till done.
Next, prepare tadka by heating about 2-3 tblspn oil. Add dry red chillies.rai and lightly roasted til seeds and pour over the handvo.
Now put under a grill in the oven till a golden crust forms on top. Turn out and cut when cold.
Alternatively the handvo can be baked in which case pour the tadka on top before baking.
Vegetables such as grated lauki, grated carrot, peas, boiled corn kernels can also be added to the batter before cooking.
Chana dal 1 "
Arhar dal 1/2 "
Udad dhuli 1/2 "
Soak the above fo r 6-7 hrs. and grind to a coarse paste. To it add 1/2 measure of dahi, 1 tblspn of oil, 1 tblspn sugar, hing, 2 tblspn methiseeds, little water and beat to a thickish consistency.Keep aside inwarm place for 10-12 hrs. or overnight to ferment.
Next add salt to taste, chilli pdr., haldi, dhana pdr. about 2 tblspns., adrak-green chilli paste and mix well. Grease a pan, pour in this batter and steam for 20-25 mins or till done.
Next, prepare tadka by heating about 2-3 tblspn oil. Add dry red chillies.rai and lightly roasted til seeds and pour over the handvo.
Now put under a grill in the oven till a golden crust forms on top. Turn out and cut when cold.
Alternatively the handvo can be baked in which case pour the tadka on top before baking.
Vegetables such as grated lauki, grated carrot, peas, boiled corn kernels can also be added to the batter before cooking.
Friday, August 29, 2008
Khatti Methiwali Machli
Fish slices 500grms. Appl;y salt and keep aside for atleast 1/2 hr.
Methi seeds 2 tblspns soaked in water for 1/2 hr
Garlic paste 2 tblespns
Chilli powder 2 tblespns
Thick imli paste 1 tspn or to taste diluted in water
Oil
Salt to taste
In a bowl mix the garliic paste and chilli powder with little water.
In a karahi lightly fry the fish slices in a little oil and keep aside.
In the same oil add the methiseeds after straining them. Saute for 2 mins. then add the garlic-chillimixture. Stir and cook for 5 mins. Add more water and cook till oil separates. Stir in the imli and add the fish slices. Adjust salt. Add more water if required and cook for 10 more mins. or till oil floats. Serve with rice, preferably.
Methi seeds 2 tblspns soaked in water for 1/2 hr
Garlic paste 2 tblespns
Chilli powder 2 tblespns
Thick imli paste 1 tspn or to taste diluted in water
Oil
Salt to taste
In a bowl mix the garliic paste and chilli powder with little water.
In a karahi lightly fry the fish slices in a little oil and keep aside.
In the same oil add the methiseeds after straining them. Saute for 2 mins. then add the garlic-chillimixture. Stir and cook for 5 mins. Add more water and cook till oil separates. Stir in the imli and add the fish slices. Adjust salt. Add more water if required and cook for 10 more mins. or till oil floats. Serve with rice, preferably.
Wednesday, August 20, 2008
Tuesday, August 19, 2008
INDEX
01) A-1 Mutton frilly chops
02) Alu Ka Palda (Himachali)
03) Alu ko achar (Nepali)
04) Alu Ki Kheer
05) Anda ko achar (Nepali)
06) Bhutwa (Nepali)
07) Biscuit Balls
08) Brain Masala
09) Carrot salad
10) Chara / Masu ko Tandruk (Nepali)
11) Chicken Butter Masala
12) Chocolate Crunchies
13) Chocolate - plain & with filling
14) Cocoa Peanut Balls
15) Corn Crumble Bake
16) Dal Dhokli (Gujarati)
17) Dhakni (Nepali)
18) Doodh Poha
19) Egg Barra
20) Egg Halwa
21) Farsi Masu
22) Fish fry - dry masala
23) Floating Island Dessert
24) Gajar Ka halwa
25) Garam Masala
26) Gujarati Batata 'Pattice'
27) Gujarati Dal
28) Holi No Ladwo (Gujarati sweet)
29) Jeeru-Marri Fish
30) Kadhai matar - panir
31) Kadhai Murg
32) Kashmiri Alu Dum
33) Kashmiri Dry Mutton
34) Kathal Curry
35) Khada Masala meat
36) Kofta in dahi
37) Kofta - Naniji style
38) Lauki ka halwa
39) Lauki Ki Icecream
40) Madra (Himachali)
41) Makai -na-puda (chilla): corn pancakes
42)Makai - ni Khees ( Gujarati)
43) Makai Tareko (Nepali)
44) Malpoa
45) Mango Puris
46) Marshmallow
47) Mawa stuffed Karela
48) Minty Mutton Rassawala
49) Moola ko achar (Nepali)
50) Mughlai Coconut Sauce/ Gravy
51) Mutton Curry (different style)
52) Mutton Korma Jhal Fareizee
53) Mutton Pickle
54) Mutton Potato Chops
55) Nepali Fish Masala
56) Nepali Pulao
57) Panir Makhani
58) Pantra / Patod (Gujarati)
59) Papaya platters
60) Papri ma meat
61) Parwal-ki-mithai
62) Parwal stuffed with keema
63) Prawn chops
64) Prawn curry
65) Punjabi / Feni ( Nepali)
66) Raspberry Walnut Slice
67) Sabudana stuffed parathas
68) Sada Bhindi jhol
69) Sel Roti (Nepali)
70) Spring Onion sabji
71) Sweet Drumsticks (Gujarati)
72) Tamatar ko Achar (Nepali)
73) Thandai
74) Tori Meat
75) Undhiyun
76) Vegetable Pickle (Punjabi)
02) Alu Ka Palda (Himachali)
03) Alu ko achar (Nepali)
04) Alu Ki Kheer
05) Anda ko achar (Nepali)
06) Bhutwa (Nepali)
07) Biscuit Balls
08) Brain Masala
09) Carrot salad
10) Chara / Masu ko Tandruk (Nepali)
11) Chicken Butter Masala
12) Chocolate Crunchies
13) Chocolate - plain & with filling
14) Cocoa Peanut Balls
15) Corn Crumble Bake
16) Dal Dhokli (Gujarati)
17) Dhakni (Nepali)
18) Doodh Poha
19) Egg Barra
20) Egg Halwa
21) Farsi Masu
22) Fish fry - dry masala
23) Floating Island Dessert
24) Gajar Ka halwa
25) Garam Masala
26) Gujarati Batata 'Pattice'
27) Gujarati Dal
28) Holi No Ladwo (Gujarati sweet)
29) Jeeru-Marri Fish
30) Kadhai matar - panir
31) Kadhai Murg
32) Kashmiri Alu Dum
33) Kashmiri Dry Mutton
34) Kathal Curry
35) Khada Masala meat
36) Kofta in dahi
37) Kofta - Naniji style
38) Lauki ka halwa
39) Lauki Ki Icecream
40) Madra (Himachali)
41) Makai -na-puda (chilla): corn pancakes
42)Makai - ni Khees ( Gujarati)
43) Makai Tareko (Nepali)
44) Malpoa
45) Mango Puris
46) Marshmallow
47) Mawa stuffed Karela
48) Minty Mutton Rassawala
49) Moola ko achar (Nepali)
50) Mughlai Coconut Sauce/ Gravy
51) Mutton Curry (different style)
52) Mutton Korma Jhal Fareizee
53) Mutton Pickle
54) Mutton Potato Chops
55) Nepali Fish Masala
56) Nepali Pulao
57) Panir Makhani
58) Pantra / Patod (Gujarati)
59) Papaya platters
60) Papri ma meat
61) Parwal-ki-mithai
62) Parwal stuffed with keema
63) Prawn chops
64) Prawn curry
65) Punjabi / Feni ( Nepali)
66) Raspberry Walnut Slice
67) Sabudana stuffed parathas
68) Sada Bhindi jhol
69) Sel Roti (Nepali)
70) Spring Onion sabji
71) Sweet Drumsticks (Gujarati)
72) Tamatar ko Achar (Nepali)
73) Thandai
74) Tori Meat
75) Undhiyun
76) Vegetable Pickle (Punjabi)
Saturday, August 16, 2008
A - 1 Mutton frilly chops
Ingredients:
mutton chops
ginger paste
garlic paste
green chilly paste
haldi
salt
eggs
cornflour
cooking oil
Method:
Apply adrak-lasun-green chillies masala, haldi and salt to mutton chops and marinate for atleast one hour. Then cook covered on slow fire in its own juice till meat is cooked and water dried up.
Prepare batter by lightly beating eggs with above masala and cornflour. Dip chops in this batter; deep fry till golden and servehot. Keep heat medium.
mutton chops
ginger paste
garlic paste
green chilly paste
haldi
salt
eggs
cornflour
cooking oil
Method:
Apply adrak-lasun-green chillies masala, haldi and salt to mutton chops and marinate for atleast one hour. Then cook covered on slow fire in its own juice till meat is cooked and water dried up.
Prepare batter by lightly beating eggs with above masala and cornflour. Dip chops in this batter; deep fry till golden and servehot. Keep heat medium.
Friday, August 15, 2008
Alu Ka Palda (Himachali)
Alu Ka Palda (Himachali)
Ingredients:
Really soft boiled potatoes-4 medium
2 cups dahi
salt
haldi
mustard oil
green chillies
jeera seeds
fresh jeera powder
Method:
Peel the boiled potatoes and when cold press between palms to break into uneven pieces OR cut into 6\8 long slices Beat dahi till smooth. Add salt and little haldi to give it a nice lemon colour and some crushed green chillies to taste. Mix the potatoes well. Heat little mustard oil and throw in some jeera. When they turn black give this tadka to the potatoes and mix it in well. Sprinkle little roasted and powdered jeera as a garnish before serving. Serve at room temp. Do not heat.
Alu Ko Achar (Nepali)
Alu ko achar (Nepali)
Ingredients:
potatoes
dry red chillies
ginger
timur
haldi
lime juice
salt
cooking oil ( preferably mustard oil)
methi
jhimmu
green chilliesMethod:Boil potatoes and cut into wedges when cold. Roast some dry red chillies. Grind to a paste with ginger and timur. Add some haldi, warm water, salt, little mustard oil and lime juice to the potatoes (off the fire) and mix well. A few slices of potatoes may be coarsely mashed to make a thickish base. Combination of salt and lemon should be just right. To this add the ground paste and keep aside for sometime.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix well and serve. Do not heat - served at room temperature
Ingredients:
potatoes
dry red chillies
ginger
timur
haldi
lime juice
salt
cooking oil ( preferably mustard oil)
methi
jhimmu
green chilliesMethod:Boil potatoes and cut into wedges when cold. Roast some dry red chillies. Grind to a paste with ginger and timur. Add some haldi, warm water, salt, little mustard oil and lime juice to the potatoes (off the fire) and mix well. A few slices of potatoes may be coarsely mashed to make a thickish base. Combination of salt and lemon should be just right. To this add the ground paste and keep aside for sometime.Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix well and serve. Do not heat - served at room temperature
Alu Ki Kheer
Alu Ki Kheer
Ingrdients:
1 kg full cream milk
1 large new potato
1 small new potato
cinnamon
bay leaves
sugar
almonds
pista
copra
kishmish
Method:
Boil 1kg full cream milk with 2-1" pieces of cinnamon and 2 bay leaves. Grate 1 large NEW potato. Boil and mash\grate 1 small new potato. When the milk comes to a boil add the potatoes and continue cooking on slow heat, stirring constantly, till the milk thickens. Add sugar to taste and cook a further 10-15 mins. Chill. Remove the dalchini and bay leaf. Add some chopped badam-pista, copra, kishmish and decorate with the same before serving
Ingrdients:
1 kg full cream milk
1 large new potato
1 small new potato
cinnamon
bay leaves
sugar
almonds
pista
copra
kishmish
Method:
Boil 1kg full cream milk with 2-1" pieces of cinnamon and 2 bay leaves. Grate 1 large NEW potato. Boil and mash\grate 1 small new potato. When the milk comes to a boil add the potatoes and continue cooking on slow heat, stirring constantly, till the milk thickens. Add sugar to taste and cook a further 10-15 mins. Chill. Remove the dalchini and bay leaf. Add some chopped badam-pista, copra, kishmish and decorate with the same before serving
Anda Ko Achar ( Nepali-Phool ko Achar)
Anda Ko achar (Nepali)
Ingredients:
eggs
curd
cooking oil (preferably mustard oil)
red chillies
ginger
timur
haldi
salt
methi
green chillies
Method:
Hard boil the eggs. Saute in oil till light golden. Cut into halves after they are cold. Roast some dry red chillies. Grind to a paste with ginger and timur. Beat up thick dahi with this ground masala paste, haldi and salt till smoth and grainless.
Arrange egg halves in a dish. Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix into the dahi. Pour dahi over the eggs. Do not heat - served at room temperature.
Ingredients:
eggs
curd
cooking oil (preferably mustard oil)
red chillies
ginger
timur
haldi
salt
methi
green chillies
Method:
Hard boil the eggs. Saute in oil till light golden. Cut into halves after they are cold. Roast some dry red chillies. Grind to a paste with ginger and timur. Beat up thick dahi with this ground masala paste, haldi and salt till smoth and grainless.
Arrange egg halves in a dish. Heat oil and give tadka of either methi dana or jhimmu and slit green chillies. Mix into the dahi. Pour dahi over the eggs. Do not heat - served at room temperature.
Bhutwa (Nepali)
Bhutwa - (Nepali)
Ingredients ( Daddy style):
mutton
mustard oil
methi seeds
haldi
salt
ginger paste
garlic paste
dry red chillies
dhaniya paste
jeera paste
onions (optional)
garlic (optional)
green chillies (optional)
Method:
Cut meat into medium size pieces. Heat mustard oil and add methi. When it turns dark brown add the meat, haldi and salt. Saute till the meat changes colour. Then add very little water and cook on pressure till meat is cooked. Dry up all water.
Move the meat to one side - and to the oil add paste of ginger, garlic, dry red chillies, dhaniya and jeera. Stir in the oil for 2-3 mins then mix it all up with the meat. Cook on slow fire stirring constantly for a further 5 - 10 mins till masala is cooked and meat well coated in masala.
Five mins before removing from fire - flakes of onion, and garlic, and slit green chillies may be added - but this is optional.
Can be served with rice or chewda!
Ingredients ( Daddy style):
mutton
mustard oil
methi seeds
haldi
salt
ginger paste
garlic paste
dry red chillies
dhaniya paste
jeera paste
onions (optional)
garlic (optional)
green chillies (optional)
Method:
Cut meat into medium size pieces. Heat mustard oil and add methi. When it turns dark brown add the meat, haldi and salt. Saute till the meat changes colour. Then add very little water and cook on pressure till meat is cooked. Dry up all water.
Move the meat to one side - and to the oil add paste of ginger, garlic, dry red chillies, dhaniya and jeera. Stir in the oil for 2-3 mins then mix it all up with the meat. Cook on slow fire stirring constantly for a further 5 - 10 mins till masala is cooked and meat well coated in masala.
Five mins before removing from fire - flakes of onion, and garlic, and slit green chillies may be added - but this is optional.
Can be served with rice or chewda!
Brain Masala
Brain Masala
Ingredients:
4 whole brains (goat's)
4 onions sliced lengthwise
2 tblespns of adrak-lasun-green chillies in equal proportion, ground coarsely together with salt
Haldi
salt to taste,
Kashmiri \degi mirch powder
3\4 tblspn oil
corriander leaves
Method
Soak brains in cold water for 1\2 hour, then remove gently as many veins and blood clots as possible. Between the 2 parts of the brain there is a small grain like growth which should also be removed. Now wash the brains very gently and cut into 6\8 pieces.
Gently apply the above masalas to the brains. Heat oil and fry onions to a golden colour and add the brains and cook on slow fire stirring very gently for 15-20 mins Take care not to break the brains. It is cooked when the brain is firm to the touch. Check for salt. Garnish with chopped corriander. Serve with chapatis \ nan.
Ingredients:
4 whole brains (goat's)
4 onions sliced lengthwise
2 tblespns of adrak-lasun-green chillies in equal proportion, ground coarsely together with salt
Haldi
salt to taste,
Kashmiri \degi mirch powder
3\4 tblspn oil
corriander leaves
Method
Soak brains in cold water for 1\2 hour, then remove gently as many veins and blood clots as possible. Between the 2 parts of the brain there is a small grain like growth which should also be removed. Now wash the brains very gently and cut into 6\8 pieces.
Gently apply the above masalas to the brains. Heat oil and fry onions to a golden colour and add the brains and cook on slow fire stirring very gently for 15-20 mins Take care not to break the brains. It is cooked when the brain is firm to the touch. Check for salt. Garnish with chopped corriander. Serve with chapatis \ nan.
Carrot Salad
Carrot Salad
Ingredients:
Grated carrot
chopped green chillies
chopped hara dhania
some raisins (kishmish )
some chopped walnuts
lime jice
sugar
salt
Method:
Just before serving toss together all the above. Garnish with sliced black grapes (optional).Tip: When you make Carrot raita boil the grated carrots before adding to the dahi. Same can be done to make lauki raita.
Ingredients:
Grated carrot
chopped green chillies
chopped hara dhania
some raisins (kishmish )
some chopped walnuts
lime jice
sugar
salt
Method:
Just before serving toss together all the above. Garnish with sliced black grapes (optional).Tip: When you make Carrot raita boil the grated carrots before adding to the dahi. Same can be done to make lauki raita.
Chara(Chicken)/Masu (Mutton) ko Tandruk ( Nepali)
Chara / Masu ko Tandruk (Nepali)
Ingredients:
1 Kg chicken - jointed OR 1 Kg mutton cut into largish pieces
ginger
garlic
dry red chillies
dhaniya
jeera
dalchini
lavang
small elaichi
tej patta
haldi
salt
250 gms dahi
2 tblspns desi ghee
onions
cooking oil - preferably mustard oil
Method:
Marinate the meat in a paste of ginger, garlic, dry red chillies, dhaniya, jeera, dal chini, lavang, elaichi, tej patta, haldi, salt, dahi and desi ghee. Rub it all in well into the meat and keep aside for 1 hour or more.
Heat oil. Throw in about 4 sliced onions and fry till golden brown. Add the marinated meat and stir till meat changes colour. Lower heat and cook covered in it's own juice - no water to be added - till the liquid dries up and oil floats on top.
This dish can be made without the onions as well. Add the meat to the heated oil and proceed as above. Tandruk can be preserved in the fridge for upto 10 - 15 days.
Ingredients:
1 Kg chicken - jointed OR 1 Kg mutton cut into largish pieces
ginger
garlic
dry red chillies
dhaniya
jeera
dalchini
lavang
small elaichi
tej patta
haldi
salt
250 gms dahi
2 tblspns desi ghee
onions
cooking oil - preferably mustard oil
Method:
Marinate the meat in a paste of ginger, garlic, dry red chillies, dhaniya, jeera, dal chini, lavang, elaichi, tej patta, haldi, salt, dahi and desi ghee. Rub it all in well into the meat and keep aside for 1 hour or more.
Heat oil. Throw in about 4 sliced onions and fry till golden brown. Add the marinated meat and stir till meat changes colour. Lower heat and cook covered in it's own juice - no water to be added - till the liquid dries up and oil floats on top.
This dish can be made without the onions as well. Add the meat to the heated oil and proceed as above. Tandruk can be preserved in the fridge for upto 10 - 15 days.
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