Lahore Chicken Curry

INGREDIENTS:
600g chicken thighs cut into thirds
4 black peppercorns
1 bay leaf
2 cloves
70g large split yellow lentils
4 tablespoons vegetable oil
1 large onion (sliced)
2 garlic cloves (minced)
1 teaspoon salt
1 inch cinnamon stick
2 teaspoons coriander powder
2 teaspoons chilli powder
1/2 teaspoon turmeric
2 tomatoes (chopped)
1/2 cup fresh coriander (chopped)

DIRECTIONS:
In a large pan, heat the oil and fry the onions over a moderate heat with the bay leaf, peppercorns and cloves for 5-7 minutes – until golden and soft.
Add the chicken pieces, garlic, cinnamon, salt, corriander powder, chilli powder and turmeric and fry for a further 5 minutes.
Add 400ml warm water, enough to cover the chicken well. Bring this to the boil, reduce heat and simmer for 30-40 minutes uncovered until the chicken is very tender and the liquid reduced.
Meanwhile, in a separate pan, boil the lentils for 15 minutes then drain.
In the last 15 minutes of the curry cooking, add the lentils. Stir every couple of minutes to avoid them sticking. The sauce will gradually thicken, if the sauce becomes too thick add more water. Remove from the heat then stir in the tomatoes and coriander just before serving.

SERVING:
Serve with chapati or rice.

Burmese Chicken Curry

I’ve reposted my absolute favourite curry and one of the most popular on the site. This Burmese style curry is absolutely delicious. It’s so fragrant and inviting that I can barely hold myself back from eating half the pan while i’m waiting for it to cook. On the rare occasion of there being any leftovers, It freezes brilliantly and absolutely improves with age. It’s the ultimate curry – I urge you to try this – you’ll never want another curry ever again.

INGREDIENTS:
1kg chicken thighs (quartered)
2 teaspoons curry powder
½ teaspoon salt
½ teaspoon ground turmeric
4 tablespoons peanut oil (or vegetable)
1 teaspoon chilli powder
2 teaspoons sweet paprika
2 onions (roughly chopped)
4 garlic cloves (roughly chopped)
1 heaped teaspoon grated ginger
2 tomatoes (chopped)
1-2 tablespoon fish sauce
1 stick of lemongrass (cut to about 15cm and the bulb end lightly pounded to release aroma)

DIRECTIONS:
Sprinkle curry powder, salt and turmeric over the chicken and set aside. In a blender or food processor mix onions, garlic, paprika, chilli powder and ginger into a thick paste.

Heat the oil in a deep pan and fry the paste over a medium heat for about 10 minutes. Add the chicken and turn up the heat stirring for another few minutes. Add the tomatoes and stir for a further 5 minutes. Add 400ml of warm water (enough to cover the chicken), the lemongrass and fish sauce. Stir well and bring to a simmer.

Turn down the heat to low, partially cover the pan and very gently simmer for at least 45 minutes until the chicken is very tender. Remove the lid and simmer for a further 15 minutes to reduce the sauce. Fish out the lemongrass – check for seasoning and serve!
SERVING:
Serve alongside some basmati rice or spoon the curry over some cooked vermicelli noodles.

Pakistani Chicken Biryani

It’s the ultimate all-in-one-pot dinner. Words cannot describe how fabulous the biryani is. It’s quite possibly the jewel in India’s crown. Tender meat, beautifully spiced with fluffy, fragrant rice. All cooked together in one pan. The best I ever tasted was in the Keralan city of Ernakulam near Kochin. I’m told it was cooked by a famous Hyderbadi chef, which would make sense as this is where the dish originates. It was absolutely amazing for many reasons. The chicken was moist, packed full of flavour and the rice fluffy and separated. The restaurant was obviously famous for its chicken biryani as it was the only thing on the menu. It’s easy to see why it’s become one of the favourite Indian dishes around the World. Try this yourself – it’s actually a really simple dish to make at home despite looking rather involved and tricky. The key to this dish is getting the rice right. Make sure you buy good quality basmati – and make sure you soak it first. It’s essential!

INGREDIENTS:
Marinade:
1kg chicken pieces
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
2 green chillies (roughly chopped)
5 cloves
5 cardamom pods
2 black cardamom pods
3 pieces mace
2 bay leaves
½ teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 teaspoon chilli powder
1 cinnamon stick (snapped in half)
½ cup fresh coriander (chopped)
½ cup fresh mint (chopped)
⅓ cup melted ghee (or vegetable oil)
3 cups natural yoghurt

Other Ingredients:
1 onion (thinly sliced)
1 1/2 cups basmati rice (soaked for 30 minutes in lukewarm water)
2 tablespoons fresh coriander (chopped)
15-20 saffron threads
3/4 cup vegetable oil
2 teaspoons salt

DIRECTIONS:
Heat a frying pan with half the oil and fry the onion over a medium heat for about 20 minutes, stirring occasionally until dark medium brown and crisp. Remove from the pan and drain on paper towels. Mix the chicken with all the marinade ingredients. Stir in half the onions and set aside.

In a small bowl, pour 4 tablespoons of boiling water over the saffron and leave for 15 minutes.

Bring a large pan of water to a rolling boil and add the remaining oil and the salt. Drain the rice of its soaking water then tip into the pan and cook until HALF cooked (about 5-6 minutes). Drain the rice again and set aside.

Tip the chicken into a large, deep pan and flatten out. Cover with the rice then scatter over the remaining onion. Sprinkle with the saffron water and coriander. Place a tight fitting lid on top and cook over a medium/high heat for 10 minutes. Reduce the heat to medium/low and cook for a further 10 minutes. Reduce the heat again to very low and cook for a final 15-20 minutes. Do not stir the mix at any time. Remove from the heat completely and leave for 10 minutes before serving.

SERVING:
Either serve direct from the pan or portion onto plates or a platter. Serve with onion and chilli raita and/or some tamarind pulp and a hot and sour lime pickle.

Vietnamese Grilled Beef

Ingredients
1/2 tsp black pepper shopping list
11/2 tsp sugar shopping list
2 cloves garlic,minced shopping list
2 Tbs. oyster sauce shopping list
1 tsp Thai fish sauce shopping list
1 Tbs soy sauce shopping list
1 lb. sirloin tips,cut in cubes or strips shopping list

How to make it
In med. bowl,combine all ingredients,except beef,and whisk till well blended. Pour over beef and stir till beef well-coated. Marinate at least 2 hours
Place meat on grill(cubes can be put on skewers),turn with tongs . Grill to desired doneness.

Anantas Beef Basil

so yeah thai
beef basil
get sliced beef
piyaj
capsicum
aar basil leaf
aar fish sauce
ageh mangsho tah bhajba
with ginger
11:56 AM piyaj
garllic
jokhon bhaja bhaja hoye jabe
tokhon add fish sauce and capsicum
500 gram beef e 3 table chamoch
then
add some chili flakes if u like
and add the basil
onek basil
11:57 AM and then fry it for 3-4 minutes
so that the spices are out
then eat it with rice

Tahmids ashol biye barir roast

first Murgi ta 800 gm +_ hote hobe
then make it 4 pieces

Tahmid: put some redish food color in the water for 10m
then take a pan put all the spices

Tahmid: jaifol joytree posto sajira ada rosun garam masala
holud red paper green chili doi tomato souce

Tahmid: onion paste and onion
tok doi mosla kosaite hobe

Tahmid: soabin and ghee te

Tahmid: ekta porjae jokhon mosla r tel alad hoe jabe
mane tel/ butter ta moslar upor e uthe asbe

Tahmid: then mangso ta chere die oi moslar tel e vajte hobe
ha ektu dome die hobe

Tahmid: dont put ani spoon or khunti
just shake the pan

Tahmid: na oi mosla niche thakbe r tel upore thakbe
oitatei mangso chere dite hobe

Tahmid: gae mosla lagbe r tele vaja hobe

Tahmid: sorry sugar dite hobe
and salt

Tahmid: mangso charar por dom e dite hoe and panta dhore hlaka shake
korte hobe ektu por pr dim ache


Tahmid: then uthanor ektu kismis chere dite hobe
and piaj er beresta

Tahmid: ektu keora dite paro shathe

Aachar Gosh

Ingredients:
Beef/Chicken 1-1½ kgs, small cubes
Ginger Paste 2 tablespoons
Garlic Paste 2 tablespoons
Green Chillies,large 10, slit lengthwise from one side
Lemon Juice 3-4 tablespoons /2 lemons
Tomatoes 6 medium, grind/make puree /500g
Yogurt, plain 2½ cups, whipped 500g
Ghee/Oil 1½ cup /175g-250g
Shan Achar Gosht one packet Spice Mix (use less for less heat)

1. Mix 2 tablespoons Shan Achar Gosht Spice Mix with lemon juice and fill it into the slitted green chillies.

2. Make the ghee/oil hot, add meat, garlic and fry for few minutes.

3. Then add yogurt, ginger, tomato puree, the remaining quantity of Shan Achar Gosht Spice Mix and 1-2 glasses of water.

4. Cover and cook on low heat until meat is tender.

5. Place the spice filled green chillies over the meat.

6. Cover and cook on low heat until ghee/oil is separates from the gravy.



SERVING SUGGESTION: Serve hot with Naans or Roti, Serves 6-8 persons.

Bulgogi!

Ingredients
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 pound beef top sirloin, thinly sliced
1 carrot, julienned (optional)
1 green onion, chopped
1/2 yellow onion, chopped

Directions
1.In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight.
Either:
2.Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade.
3.Place on grill, and cook for 15 to 20 minutes, or to desired doneness.
Or
Stirfry with chilli and fresh onions.

Jeelapi

it turned out sooo well!

1 cup all purpose flour
1/8 tsp cardamom powder
1 tsp of rapid rise yeast
2 tsp corn starch

mix together all of the above in a bowl.

now add:

1 tsp oil
1 tablespoon on yogurt
3/4 cup of lukewarm water

mix together so that there are no lumps -- the mixture will be slightly runny. keep aside covered for half an hour in a warm place and let it rise. (I actually only had time to let it rise for 15 mins and it still worked very well.)

In the meantime, make the syrup!

1.25 cup sugar
1 cup water
1/4 tsp cardamom powder
1/8 tsp saffron
1 tsp lemon juice

warm up the water and then add the sugar and the saffron. let it dissolve on medium heat to make sure the syrup doesnt burn. it should reach about 200F or 90C. after it has reached this temperature turn it off. I also added a lil bit of red yellow food coloring to give it the real look. once it has reached this temperature add the cardamom powder and lemon juice - this prevents it from crystallizing. the syrup will be relatively runny and sticky - and not super super sticky.

also, start heating up the oil. it should be about 3/4 of an inch of oil on a pan so that you can almost deep fry it. you know the oil is ready when you put a lil bit of the batter it in and it immediately starts fizzing, frying up and rising to the surface of the oil. you can add a little bit of ghee to the oil to make it yummier but i didnt have any.

the batter should be ready by now. you'll see that it has visibly risen. give it a final stir and pour it into a squeezy mustard or ketchup bottle with a nozzle.

squeeze the batter into jeelapi shapes on the oil now and fry them until they are golden yellow. pick them off the oil and onto a newspaper or blotting paper covered dish so that all the oil drains oil. collect them here until you have fried all of them.

once all of them are done, put all of them together into the syrup. let it sit in the syrup for 2 minutes or so and shake it up so that they are all covered with the syrup.

take them out on the serving tray and hold the extra syrup for the next time you need it coz it should be super soon. EAT! yummiest desserts ever.

Fried Chicken

Simple easy and sounds like it will work.

http://video.nytimes.com/video/2011/08/03/dining/100000000956337/crispy-fried-chicken.html

Beef with Sesame Seeds

Beef is marinated in a honey and soy mixture, stir-fried with oyster sauce and topped with sesame seeds. If desired, toast the sesame seeds before serving.

Serves 2 to 4
Prep Time: 15 minutes
Cook Time: 7 minutes
Total Time: 22 minutesIngredients:
•1/2 pound flank steak
•1/2 red bell pepper
•1/2 green bell pepper
•1 cup mung bean sprouts
•1 stalk celery
•Marinade:
•4 teaspoons liquid honey
•3 tablespoons soy sauce
•1 tablespoon water
•1 green onion, chopped
•2 teaspoons cornstarch
•Sauce:
•1 tablespoon oyster sauce
•1/4 cup low-sodium chicken broth
•1 teaspoon granulated sugar
•Other:
•1 clove garlic
•2 slices ginger
•1 teaspoon cornstarch mixed with 4 teaspoons water
•3 tablespoons white sesame seeds, toasted
•4 tablespoons oil for stir-frying
Preparation:
Wash and drain the vegetables. Remove the stems and seeds from the bell peppers and cut into thin strips. Rinse and thoroughly drain the mung bean sprouts. String the celery and cut on the diagonal into thin strips.
Cut the flank steak across the grain into thin strips. Combine with the marinade ingredients, adding the cornstarch last. Marinate the steak for 15 minutes.
Combine the sauce ingredients and set aside.
Heat the wok over medium-high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the beef. Brown briefly, then stir-fry until nearly cooked through. Remove from the wok. Clean out the wok if necessary.
Add 2 tablespoons oil. Add the garlic and ginger and stir-fry briefly until fragrant (about 30 seconds). Add the green pepper and the celery. Stir-fry briefly, and add the red pepper.
Push the vegetables up to the sides of the wok. Add the sauce in the middle of the wok. Heat briefly, then add the cornstarch and water slurry, stirring to thicken.
Add the steak back into the wok. Add the mung bean sprouts. Mix everything together. Sprinkle with the sesame seeds before serving. Serves 2 or 4 (as part of a multicourse meal).

Kachchi Biriyani

Mutton/Goat/Lamb 2 kg
Basmati Rice 1 kg
Clarified Butter/Ghee 3/4 cups
Potatoes 3 large
2 onions sliced
Ginger paste 2 tablespoon
Garlic paste 2 teaspoon
Radhuni Biryani Masala Mix 1/2 pack
Ground Cumin 1 tablespoon
Crushed Red Peppers 6
Yogurt 1 cup
Red and Yellow Color slight
Rosewater 2 tablespoons
Kewra Water 2 tablespoons
Salt 2 tablespoon
Oil 1/2 cup

Wash meat, put salt and keep for 30minutes. Wash again.

Mix color and coat potato pieces with it. Then fry the potatoes till brownish in oil. Set aside.

In the potato fry oil, fry onions till brown in ghee and set it aside. Crush the fried onions when cool.

Take meat in the dish you will cook in, add ginger, garlic, onion, cumin, Radhuni spice, yogurt, rose and kewra water and mix well. Put potatoes on top of meat. Put the onion fry oil.

Wash and drain the rice. Boil 12 cups of water, add salt and add rice to it. As soon as rice starts boiling, pour the water in another pot and keep it. Take one cup of water from the rice water and put 0.5 cup of ghee in the water and put this in the meat and mix. Then spread the rice over the meat. Mix the rest of the ghee with the rice water and put the water in the pot so that the water is in level with rice, not below or above. Cover it with aluminum foil. Take the food color remaining from potatoes and put 4/5 spoonfuls of colored water in a scattered way.

Heat oven to 350 Fahrenheit . Keep in the oven for 3 hours. Sometimes the rice near the top dries up too much. After 2 hours of cooking, I flipped rice on top with the rice below. Be careful not to mix up the meat layer though.

This makes for 8-10 people.

Biye barir roast

cut the chicken and pat dry with paper towels. marinate chicken with yogurt, chili, cumin, coriander, garlic, ginger and black pepper powder for 4-5 hrs. then fry chicken in oil. take out chicken. put in onion paste and fry till brown. then put in ginger garlic chili cumin coriander joyfol joyitri pastes. stir at high heat for about 10 mins. add ... See Morelittle water if too dry. then mix yogurt milk sugar salt and food color and put in pot. again stir at high heat abt 10 mins. then put in chicken and let cook about 20 mins aa medium heat. finally, add rose water and green chilis and stir at high heat. taste for salt sugar, add if needed. lower heat and let cook 10 mins more.

Kalojaam!!!!!

Kalojaan has been my favorite mishty since I can remember.

Kalojaam according to Deena Poonam's recipe:

1 cup nido/any milk powder
1/4 cup flour
3/4th teaspoon baking powder
heavy whipping cream
3 cups Sugar
4 cups Water

Mix the dry ingredients. Add teaspoons of heavy whipping cream and mix. Keep adding until it is a dough consistency.

Make balls with the dough and fry in oil. They will become inflated and brownish black.

Make simple syrup with water and sugar. Then soak the fried balls in the warm syrup for about 15-20mins.

Then roll the balls in milkpowder to coat.

Jhuri gosh

You can do this with leftover beef. i had some leftovers with no gravy. Take leftovers with no gravy. Add 3-4 tbsp of oil in the pan and add the meat. Break any large pieces of meat. Keep stirring on high heat and continue to break the meat with your spatula. Meat should get brown and softer. Add chopped onions and green chillies. Keep stirring until it tastes like you want it to. It should be somewhat dry- but f it starts getting too dry add few teaspoons of water (not too much). I like it a little charred- so cooked on high all the way. If you want it less burnt, reduce the heat.

Aneeqa's: http://aneeqaskitchen.blogspot.com/2010/03/jhuri-mangsho-shredded-beef.html

Tehari!

Given today is the first day of Ramadan, here is something to try and make soon!

From: http://www.khanapakana.com/recipe/32640572-a997-4f07-834c-64f92d2efb9a/tehari

or folloew aneeqas:
It's Siddika Kabir's Tehari with some changes. Cut beef into small pieces. Put in onion, ginger, garlic, turmeric, chili, coriander and cumin pastes and mix. Add salt. Put on stove with some water. I cooked it for about an hour to soften the meat.

In a large pot, fry onion slices. Add cinnamon, bay leaves, cloves and cardamom. Add some cumin seeds and shahi jeera. Fry for a few minutes. Add the meat with the spices and stir at high heat. After koshano, pick out the meat pieces and set aside.

Take basmati or kalojeera rice. Wash and soak in water for about 10mins, then drain. Put the rice in the masala from the beef. Fry for a few minutes. Then add water (2cups for 1cup of rice). Add salt and rose/kewra water. When the water comes to a boil, add the meat and slivered green chilies. Cover and cook on medium low heat for 20mins.

Grilled lemonade

halve a couple lemons, dip them in sugar and pop them on the grill for a few minutes.

Meanwhile, make a simple syrup by combining sugar, honey and a few sprigs of rosemary – which can and should be heated on the grill.

Squeeze the charred lemons into a pitcher, add the syrup and dilute the juice with water to taste.

Of course you can always bring it to the next level by adding vodka, rum, gin or even bourbon.