Kashmiri saag is always cooked with whole leaves...however if you want to used chopped palak you may do so. There are no spices added to this. The flavours just come from the garlic, chillies and mustard oil. This recipe is adapted from the TV show on NDTV Good Times- 'CHAKH LE ACADEMY' by Aditya Bal. Ingredients: Palak/spinach ..... 1 bunch ( use the leaves with the tender stems without chopping) Garlic .......... 1 pod ( peel and use the whole cloves without crushing Kashmiri dry red chillies ...... 6-7 Mustard oil ................... 4 tbsp Black cardamoms ........ 1-2 Salt ................................ to taste Method: 1. Heat the mustard oil and add the cardamom, red chillies. Fry them for 1 minute on low flame until there is aroma in the air. 2. Add the garlic cloves and stir fry till they are light brown. 3. Now add the palak leaves. Add salt and simmer to cook in its own water until the oil starts to float on top and the palak leaves are cooked. Sprinkle water only if needed. Serve with Kashmiri khamiri rotis. Pin for later You may also like: Kashmiri Pulao Auria / Kashmiri Dogri Style Potato Curry Kashmiri Nadru Yakhni / Lotus Stem Curry

prasadam, naivedyam, panchamrut, panchamrit, holy, festive food, honey, milk, curd, ghee, Tulsi leaves, Holy Basil leaves

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This is a Persian bread with turmeric and cumin flavours stuffed with dates. Both these spices are extensively used in Indian cooking and the bread rolls tasted so flavorful, one of the best bread rolls that I have ever tasted.find any other information about it. The recipe is taken from Greg and Lucy Malouf’s book, Saraban – A Chef’s Journey Through Persia, and here’s what they have to say about Komaj. “This is our interpretation of a wonderful savoury–sweet bread we tasted in the oasis town of Mahan in the south-east of Iran. Cumin is grown in abundance in the region and is used to flavour many of the local dishes, often in combination with turmeric. “ They usually make these breads in the heart shape in Iran. I have made some in the heart shape and some round ones. Here goes the recipe : Ingredients: For the dough: Flour ( all purpose flour or self raising flour ) .... 3 and 3/4 cups Active dry yeast ..... 1 tsp Warm water ... 1/8 cup Cumin seeds ... 2 and 1/2 tsps (roasted and slightly crushed) Sugar ... 1/4 cup Turmeric powder ... 1/2 tsp Salt ....... 1/2 tsp Egg ... 1 (optional) Warm milk ... 2/3 cups Olive oil ... 1 and 1/2 tbsps For the filling: Dates ... 12 - 15 ( Pitted and cut into pieces) Butter ...25 gms (unsalted at room temperature) Cardamom powder ... 1/2 tsp Method: Take 1/8 cup warm water and add 1 tbsp sugar. Sprinkle the yeast and leave it in the warm place for about 8-10 mins until it becomes frothy. Mix the turmeric and crushed cumin seeds into the flour (save a tsp of cumin seeds for sprinkling on top) Knead into a dough adding the olive oil, salt and remaining sugar with warm milk. Also add egg if you are using it. I did not add in the dough but used the egg white for glazing. After kneading, shape the dough into a ball and place it in the oiled bowl. Cover it and set it aside in a warm place to rise until double.(about an hour or so. In winter it may take longer) Remove the dough, deflate it, knead it again for a few minutes. Shape it into a ball and again set it aside for a second rise until double. In the meanwhile prepare the filling by mixing the butter, dates and cardamom powder. Remove the dough after it is risen the second time. Divide into 8 portions first. Roll out into a longer rectangular strip about 1/4" - 1/8" thick. Spoon a littlle filling in the bottom portion, brush the surface with water and fold it over the filling. Make sure to seal them well because they swell and open up during the baking process. Cut it into any shape using a cookie cutter. Place them on a greased tray or butter paper leaving enough space between them Repeat the same with the rest of the dough. You can make use of the dough left out from the cuttings also to make more rolls using different shape cookie cutters. Let them sit for about 15 minutes. Brush them with milk or egg white and sprinkle the remaining cumin powder over them. Press it lightly to stick. Bake them at 200 degrees C for about 10 - 12 minutes, checking in between. The time and temperature varies a bit depending on the type and size of your oven.Cool them on the rack. They can be served with tea. They taste better when fresh but you can refrigerate them and re-heat a little before serving. This quantity makes about 10 - 12 Komaj (Adapted from Saraban – A Chef’s Journey Through Persia by Greg & Lucy Malouf) http://www.amazon.in/Saraban-Chefs-Journey-through-Persia/dp/1742705138 Made for Aparna's We Knead to Bake # 18 Komaj @ My Diverse Kitchen Pin for later You may also like: Petit Pains Au lait / French Milk Bread Rolls Krendl / Ukrainian Pretzel Shaped Fruit Filled Bread Barmbrack / Irish Halloween Fruit Bread

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Azuki beans are small red in colour and tiny (approx. 5 mm). They are grown throughout East Asia and Himalayas. In some parts of India they are referred to as "Red Chori". In Punjab it is called "ravaa'n" and is a common ingredient of chaat. In Marathi, it is known as 'Lal Chavali (लाल चवळी)'- literally means 'red cowpea.'In Gujarat, it is known as 'chori'. In Japan it is the second most popular legume after the soyabean. Azuki beans are a good source for a variety of minerals like magnesium, potassium, zinc and folic acid. Information source: Wikipedia. Here is a recipe of azuki bean curry. You can also boil the beans and serve them like a snack with some tempering. Ingredients: Azuki .... 1 cup ( soak for 2-3 hours) Onion .... 1 cup ( chopped finely) Tomatoes ... 1 (or) 3 tbsp. tomato puree Ginger garlic paste .... 1 tbsp. Red chilli powder ...... 1/2 tsp. Turmeric powder ..... 1/2 tsp Coriander powder ...... 1 tsp Cumin powder ............ 1 tsp Salt .............. to taste Oil .. Coriander leaves ... to garnish Method: 1. In a pressure cooker add a little oil. Saute the ginger garlic paste. 2. Add the chopped onions and fry till golden brown colour. 3. Now tip in the tomatoes ( I used tomato puree. it gives a nice colour to the curry) Add half a cup of water and simmer until the onion is cooked. 4. Drain the water from azuki beans and add them to the onion paste along with the dry spice powders and salt. 5. Pour one and half to two cups water (depending on the gravy you want to have) and pressure cook for 5-6 whistles. After opening the cooker, check the beans. Cook further more if needed. (It depends on how long you have soaked the beans ) 6. Garnish and serve with rotis or rice. This is just a simple curry. You can make a lot of variations by adding different masala pastes or powders. Note: I find this as a substitute to Maah ki dal/Kali Dal/Whole urad dal, because in Brazil we don't get Indian lentils. It just tastes very much the same when cooked like 'makhani dal'. Pin for later You may also like: Azuki Beans with Spinach Masala Azuki Brazilian Bean Soup

Over 1250 recipes of all cuisines by Shobha. Search or request for any recipe.

green chilli mutton, spicy mutton, Hyderabadi mutton, hari mirch ka gosht

The Srilankan curry powder is very easy to prepare and home made fresh powder gives a better taste to the curry. This has an ingredient called pandan leaf which is not easily available everywhere. I have skipped it. Kashmiri chillies are mild. If you like your curry spicy then you can add some normal dry red chillies. This spice powder can be made in large quantity and stored for later use. Ingredients: Dry red Kashmiri chillies ... 5-6 Cumin seeds .................... 1 tbsp Saunf / fennel seeds ........ 1 tbsp Coriander seeds ............... 1 tbsp Black pepper corns .......... 8-10 Green cardamoms ............. 4 Cinnamon stick .............. 1" piece Fenugreek seeds ............ 1/2 tsp Rice ............................... 2 tbsps Curry leaves .................. 1-2 sprigs Pandan leaf .................... 1 small piece (add if available) Method: Dry roast all the ingredients on medium flame until they give out a nice aroma. Grind them to make a slightly coarse powder. Note: This quantity is for 1 kg chicken . You may add less or more according to your liking. Pin for later You may also like: Maharashtrian Goda Masala / Kala Masala Achari Masala Zaa'tar (Middle Eastern Spice Mix)

Tohan Mosdeng is a tribal style chicken salad from Tripura. It is like onion kachumber with the addition of chicken and is very spicy. The charred green chillies give this salad the rustic smoky flavour. It can be had as a side dish with meals or even as a filling for the sandwiches, wraps or kathi rolls. This recipe is part of the "Shhhhhh Cooking Secretly" challenge. We get 2 secret ingredients from our partner each month and we cook the dish of the chosen theme. My partner of the month is Renu Agarwal Dongre. She gave me "Onion" and "Green Chiliies" Renu Blogs at "Cook with Renu" . Do visit her space and check out her delicious recipes. The 2 secret ingredients that I gave her are "Red Chillies" and "Garlic". She made a spicy and delicious Tomato Chutney .. Check it out HERE Ingredients: Chicken ... 200 gms Onion ....... 1 (sliced) Green chillies ..5-6 Ginger ........... 1 " piece Garlic .......... 3-4 cloves (crushed) Coriander leaves .... 1 cup Salt ..................... to taste Oil .................... 2 tbsps (to fry the chicken) Method: 1. Marinate the chicken fillet with salt and garlic. 2. Heat oil and pan fry the chicken until done. You can also grill it instead. 3. In a metal colander char the green chillies on the gas flame. 4. Crush them along with the ginger in a pestle and mortar. 5. Shred the chicken into thin strips. 6. Wash the coriander leaves and chop them. 7. Slice the onion. 8. Mix all the ingredients in a large bowl crushing them nicely with your hand. This brings out all the flavours. 9. Enjoy the chicken salad. You can also see the detailed video of this recipe: Pin for later You may also like: Spicy Thai Green Papaya Salad Carrot and Beetroot Sambharo / Gujarati Warm Salad Khamang kakdi / Spicy Cucumber Salad from Maharashtra

Achari gosht is a spicy and tangy meat dish cooked with pickled spices. It is a treat for those who love spicy food.Traditionally mustard oil is used for the preparation of this dish which gives it a distinct pickle flavour. You get the best results when the meat is slow cooked after marination with yogurt and pickle spice mix. This can be done if the meat is very tender. Unfortunately the meat we get here in Brazil is very hard and takes a long time to cook. So I have used the pressure cooker to cook until the mutton is three-fourths done and then added to the rest of the ingredients and allowed it to simmer until done. Ingredients for Achari Masala / pickle spice mix : Saunf / fennel seeds ... 1 tbsp Jeera / cumin seeds .... 1 tbsp Kalonji / onion seeds .... 1/2 tbsp Methi dana / fenugreek seeds .. 1/2 tbsp Mustard seeds ..................... 1/2 tbsp Dry red chillies ................. 3-4 (lightly dry roast the above ingredients and grind them coarsely) Other ingredients: Mutton .... 500 gms Onion ..... 1 slices Tomato puree .. 2-3 tbsps Yogurt ......... 1 cup Ginger paste .. 1/2 tbsp Garlic paste .... 1/2 tbsp Green chillies .... 3-4 (select big ones as we need to stuff them) Turmeric powder .. 1/4 tsp Coriander powder .. 1 tsp Kashmiri chilli powder .. 1/4 tsp (for rich colour) Garam Masala ... 1 tsp Salt ..................... to taste Lemon juice .. 1 tbsp Mustard oil .... 2-3 tbsps ( you may use normal cooking oil if you don't have) Method: 1.Clean the mutton and boil until three fourths done in a pressure cooker. Add some whole spices like black cardamom, cloves, cinnamon,bay leaves and a little salt. Discard the whole spices after done. 2.Slit the green chillies and remove the seeds. Take one tbsp of the achari masala and add a little salt and a spoonful of lemon juice. 3.Stuff the green chillies with it and set aside. 4.Mix the remaining achari masala with the yogurt. 5.Heat oil in a pan and saute the onions until translucent. 6.Tip in the ginger garlic pastes. 7.Now add the tomato paste along with turmeric powder, chilli powder, coriander powder and a little salt. 8.Stir in the yogurt with the achari masala. 9. Continue stirring to avoid it from curdling. 10.Now add the meat pieces and mix well. If any stock is left you can add a little if needed.Check the salt and add if required. Simmer it until almost done. 11.Finally at the finishing stage place the stuffed green chillies on top and cover with a lid. Do not stir. 12. The chillies will be done in 3-4 minutes. They should remain firm and crunchy. Do not over cook them. 13. Garnish them on the meat while serving. Pin for later You may also like: Mutton Pepper Fry Konkani Mutton Curry Hari Mirch Ka Gosht

Here is another handy condiment / mix that we can make and store for use when we are short of time. I used to make it and carry to Brazil when I was living there. Saves a lot of time and makes your cooking easy specially when you are entertaining. Ingredients: Cashew nuts ..... 1/2 cup Dessicated coconut ... 1 cup Poppy seeds / khuskhus .. 2 tbsps Sesame seeds ................. 3 tbsps Green cardamoms .......... 8 Cinnamon stick .............. 1-2 pieces. Bay leaves ................... 2-3 Cloves ........................ 6 Dry green chillies ...... 6 (the ones that are marinated with salt, yogurt and sundried.) Coriander seeds ......... 1/4 cup Fennel seeds / saunf .... 2 tbsps Cumin seeds ............... 1 tbsp Method: 1. Dry roast the Cashew nuts first along with the whole spices. 2. Now tip in the remaining ingredients. Roast carefully without making them dark in colour. 3. Allow them to cool. Grind and store in an air tight container. 4. You can add dry garlic and ginger powder too if you have. If not add freshly ground paste while cooking. How to make Kurma using this mix: 1. Cut any vegetables of your choice into small pieces. (1 cup) 2. In a pan heat 2 tbsps of oil and add the ginger garlic paste and the vegetables. 3. Saute and add 3 cups of water. Add salt and turmeric powder along with 3 tbsps of the home made kurma mix. (the gravy can be adjusted to your liking and add water accordingly) 4. Stir well and simmer until the vegetables are almost done. Now add 1/2 cup thick coconut milk and simmer for a minute. You can serve this with puris, rotis, dosas, appams, pulaos or even plain rice Check out the video: Pin for later You may also like: Home Made Instant Sambar Mix Podi / Andhra Gun Powder Dry Garlic Chutney

Vadakari is a traditional South Indian side dish, which is often made from the left-over vadas / masala vadas. Ingredients: For vadas: Chana dal ... 1 cup fennel seeds / saunf .. 1 tsp Red chillies ....... 1-2 Garlic cloves ... 2-3 Salt ... to taste Soak dal for 2-3 hours. Grind coarsely adding all the ingredients. Fry the vadas and set aside. For the gravy: Onions ... 1 Tomato ... 1 Red chilli powder .. 1/2 tsp Garam masala ...... 1/4 tsp Turmeric powder .. 1/4 tsp Salt ... to taste. Coconut milk ..... 3-4 tbsps For tempering: Mustard seeds ... 1 tsp Fennel seeds ...... 1 tsp Cinnamon stick .. 1 small piece Dry red chillies ... 1-2 Curry leaves .... 1 sprig Asafoetida ..... a pinch Oil Method : 1.In a pan heat a little oil and add the tempering ingredients. 2. When they crackle, add the onion and saute until golden brown in colour. 3. Add the tomatoes, salt and spice powders. Saute until the tomatoes are cooked. 4. Add the coconut milk and give one boil. 5. When you are ready to serve, put the vada pieces and boil once. Serve immediately. Pin for Later You may also like: Raw Mango Curry Andhra Style Poondu Kuzhambu / Garlic Curry Bendakaya Pulusu / Okra Curry from Andhra

Over 1250 recipes of all cuisines by Shobha. Search or request for any recipe.

Nargisi Kabab is nothing but a hard boiled egg coated with mince meat, 'Nargisi' is derived from Nargis( Narcissus) a winter flower grown in India. The flower has yellow center (the color of cooked egg-yolk), surround by white petals resembling cooked egg-white. Nargisi Kofta, when cut in half, the egg-yolk and egg white look like the flower Nargis. This is a Desi version of Scotch eggs. In my recipe I am using Chicken Mince. Ingredients: Chicken mince .... 250 gms Chana dal ........... 4-5 tbsps ( boiled and mashed) Egg .................. 1 Garlic paste ... 1 tsp Garam masala .. 1 tsp Red chilli powder .. 1/2 tsp Turmeric powder .. 1/4 tsp Cumin powder ..... 1/2 tsp Coriander powder .. 1/2 tsp Salt ............... to taste Besan/gram flour ... 3-4 tbsps. ( for coating) You may use bread crumbs also. Hard boiled eggs .... 4 Oil ... to deep fry Method: 1. Mix the chicken mince, garlic paste, boiled and mashed chana dal and all the spice powders and salt. Also beat one egg and add it to the mix.(If the mince is not ground finely then use a food processor) Keep the mix in the refrigerator for 30 minutes. It becomes a bit stiff and easy to bind. 2. Peel the boiled eggs. 3. Divide the mince into four parts. Coat each egg with the mince mixture covering it well. Roll them in dry besan or bread crumbs 4. Deep fry first on high flame and then reduce it. Since the mince is uncooked, it takes about 5-6 minutes. Fry to a golden brown colour. 5. Cut them into half and serve sauce/chutney These could also be served as a curry with gravy. See how to make the onion gravy paste - Here Note: I made a simple onion gravy and added all the spice powders and salt. Cut the Nargisi kababs into halves and pour the gravy over them. Garnish with chopped coriander leaves and serve with rotis/naans/parathas. Pin for later You may also like: Quail Egg Pakoras Quinoa and Egg Muffins Masala Stuffed Egg Pakoras Posted by Shobha at 4:28 PM Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Labels: Chicken, Non-veg curries, Non-veg snacks

Over 1250 recipes of all cuisines by Shobha. Search or request for any recipe.

Mutton Dalcha is a famous dish from Hyderabad. It is usually served as an accompaniment with biriyanis specially during the weddings. I hail from the state of Andhra Pradesh and as a kid I used to look forward to Muslim weddings to relish the biriyani, dalcha and baghare baigan. Mutton is cooked with chana dal / toor dal and spices. You may only use chana dal or both. Here is the step by step recipe how to make this delicious curry. Ingredients: Mutton .... 250 gms ( preferably with bones) Chana dal .. 1/2 cup Toor dal ... 1/4 cup Onions ... 2 sliced Tomato ... 1 Ginger ... 1 tbsp (grated) Garlic .... 1 tbsp (crushed ) Yogurt .... 2-3 tbsps Green chillies ... 2 Turmeric powder .. 1/2 tsp Coriander powder .. 1 tsp Red chilli powder .. 1 tsp Kokums ... 3-4 ( you can also use 1 tbsp tamarind pulp instead) Dry red chillies .. 3-4 Garam masala powder .. 1 tsp Curry leaves ... 1 sprig Mustard seeds ... 1 tsp Cumin seeds .... 1 tsp Oil .. 2-3 tbsps Desi ghee .... 1 tbsp (for tadka) Method: 1. Wash the mutton and marinate with yogurt, salt and turmeric. 2. Soak the chana dal and toor dal. 3. In a pan heat the oil and fry the onion until golden brown. 4. Add the tomato, green chillies, ginger, garlic (leave a little for tempering). 5. Now tip in the marinated mutton and saute it until the water dries up and the colour changes. Add all the mentioned spice powders during this process. 6. Add sufficient water and simmer to cook. ( you can pressure cook it if you want ). Set aside. 7. Boil dals adding a little salt and turmeric powder until done. Set aside. 8. Mix the cooked dal to the meat and add the required quantity of water and bring to a boil. Add the kokums now. Let it simmer. 9. In a pan heat the desi ghee and add the tempering ingredients.First add the mustard and cumin seeds followed by the dry red chillies and curry leaves. When they crackle, add the crushed garlic and saute until it becomes light brown. Switch off the gas and when it becomes little cold add a pinch of red chilli powder to give a nice colour. Stir in the tadka to the prepared dalcha. I have served it with plain onion pulao. Method: 1. Heat oil in a pan and add the whole spices. 2. Add onion and fry until golden brown. 3. Then add the ginger garlic paste, tomato, green chillies. Cook for one minute. 4. Add double quantity of water.. If rice is one cup then 2 cups of water. Add a little turmeric, red chili powder and salt. when it starts to boil tip in the soaked rice. Cook until the rice is done. Pin for later You may also like: Mutton Rogan Josh Kadai Gosht Bhuna Mutton Chops

Makeup artist Glam by JS is an London based professional MUA specialising in Bridal, Occasion and Party make-up. Joy is a fully qualified make-up artist that will always strive to achieve not only …

Makeup artist Glam by JS is an London based professional MUA specialising in Bridal, Occasion and Party make-up. Joy is a fully qualified make-up artist that will always strive to achieve not only …

Mohabbat ka sharbat (Love Punch) also know as "Pyaar Mohabbat Mazaa" (affection, love, fun) listed by @huffpostindia as one of the dishes not to be missed during Ramzan in Old Delhi Recipe ~ Whole Milk + Rose Syrup + Watermelon Cubes + Ice an excellent cooler during summer.

Kashmiri Cuisine has a variety of yakhni dishes, both veg and non veg. Yakhni means broth or shorba. It is actually made by boiling chicken or meat pieces and the stock is used in preparing yakhni dishes.. Sometime during British Raj, Yakhni was modified for the vegetarian appetite, and Yakhni sauce was created. 'Yakhni Sauce' is just a thin white sauce made with yogurt and the same aromatic spices used to make 'Yakhni Shorba'. . Yakhni sauce can be used to make Paneer Yakhni, Vegetable Kofta (Lauki Kofta, Lotus Root Kofta - Yakhni. Nadru or lotus stem is a very popular vegetable in Kashmir. This recipe is very easy. Lotus stems are cooked with yogurt and aromatic spices. Traditionally yakhni dishes have a thin gravy with a generous amount of ghee. Some people prefer thickening it with besan/ gram flour. But I like the original version better. The gravy has a lovely taste of the spice powders used in the recipe. Ingredients: Lotus stem ... 1 (scrape and cut diagonally into 8-10 pieces) Yogurt ....... 1/2 cup Black cardamoms ... 2 Cinnamon stick ... 1 inch piece Fennel powder ... 1/4 tsp Ginger powder ... 1/4 tsp Cardamon powder .. 1/4 tsp Mint powder ........ 1/8 tsp Brown onion paste ... 2 tbsps (fry onion to golden brown colour, cook with little water and grind to paste) Asafoetida .... 1 pinch (optional) Salt ............. to taste Ghee ......... 2 tbsps Method: 1. Heat 1 tbsp ghee in a pan and add the black cardamoms and cinnamon stick. 2. When you get a nice aroma of the spices add the onion paste. 3. Saute it a little and tip in the lotus stem pieces. 4. Add one cup water and a little salt. Simmer until the lotus stems are cooked. (check the water and add little more if needed) 5. Now in a different pan heat the remaining ghee and add the spice powders and powdered mint. Maintain low flame. 6. Whisk the yogurt and add to the pan. Continue to mix with a spatula to avoid curdling. 7. Mix this into the cooked lotus stem and simmer for a minute. Info - Google See the recipe video Pin for later You may also like: Yakhni Pulao Methi Palak Chaman Auria

Here is a delicious curry made with the watermelon rind that we usually discard after enjoying the juicy fruit part. It is easy to make and has no onion and garlic. I would recommend you to give it a try. Ingredients: Water melon rind - 2 cups (cut into cubes) Tomatoes ............. 3 Coriander leaves .... handful Asafoetida .......... 2-3 pinches Coriander powder .. 1 tsp Kashmiri chilli powder ... 1/2 tsp Amchoor powder ............. 1/2 tsp (dry mango powder) Cumin powder ................... 1 tsp Turmeric powder .............. 1/2 tsp Panch Phoran .................... 1 tbsp (see recipe- HERE ) Salt ...................... to taste Oil ................... 2-3 tbsps Method: 1. Heat oil in a pan and add the asafoetida . 2. Next add the panch phoran. Saute it a bit until you get a nice aroma of the spices. 3.Tip in the chopped tomatoes and simmer them until they are soft. 4. Mash them with the spatula. 5. Add the salt, turmeric powder, cumin powder, coriander powder and Kashmiri chilli powder. 6. Add little water. Simmer it until everything is blended and oil starts to separate. 7. Now add the water melon rind cubes and saute. 8. Cover the pan and cook on low flame until they are slightly tender. 9. Now add about 1 cup water or little more if you want some gravy. 10. Check the salt. Cover the pan and cook the curry for 6-7 minutes or until done. 11. Finally add the amchoor powder / dry mango powder and coriander leaves. 12. Dish it out and serve with rotis/ rice Check out the recipe video Pin for later You may also like: Amrood Ki Sabzi / Guava Curry Farali Aloo ki Sabzi Shingare ki Kadhi

Absolutely finger licking kaleji fry made in dhaba style. Tastes so delicious with tandoori rotis, naans or rumali rotis. Slow cooking and Sauteing / bhunofying gives the dishes a real good taste which is missing in the pressure cooked food. The liver gets cooked in its own juices and the ingredients are added one by one while sauteing. The salt has to be added at the finishing stage. This is the secret of a perfectly cooked liver. If you add it while cooking it becomes hard. Ingredients: Goat kaleji / liver .... 400 gms Onions .......... 2 sliced finely Tomato ........ 1 small Yogurt ......... 4-5 tbsps Green chillies ... 2-3 (you can add more if you like ) Ginger .......... 1 tbsp grated Garlic .......... 1 tbsp crushed Black pepper corns .. 1 tsp Bay leaves ............. 1-2 Cinnamon stick ..... 1 piece Black cardamom .... 1 Cloves ................ 4-5 Coriander leaves ... handful Mint leaves ........ few Turmeric powder ... 1/2 tsp Coriander powder .... 1 tsp Red chilli powder ..... 1/4 tsp (or more ) Garam masala powder ... 1/2 tsp Kasoori methi ... 1 tsp Salt ..... to taste Slit green chillies and ginger juliennes ... for garnishing. Desi ghee ..... 1/4 cup (you can use oil if you like ) Method: 1. Wash the liver and cut into cubes. 2. In a pan heat the ghee and add the whole spices mentioned - pepper corns, cloves, black cardamom, cinnamon stick and bay leaves. 3. When they give out the aroma, add the sliced onions, and saute until light brown. 4. Add the ginger, garlic and green chillies and reduce the flame. 5. Now tip in the liver cubes and keep frying on a low flame without covering the pan. 6. Add the spice powders except garam masala, which you save to add at the end. 7. Now add the tomato pieces and continue cooking and stirring on low flame until you see the tomatoes are well blended. 8. Now add the whisked yogurt and mint leaves and coriander leaves. Mix well and cook until the yogurt is absorbed and the ghee / oil starts separating. 9. Now is the time to add the salt, kasoori methi and garam masala powder. Stir well and let it cook for a minute. 10. The liver is ready to be served. Garnish with ginger juliennes and slit green chillies. Serve it dhaba style with rotis or naans, a glass of lassi, raw green chillies, a piece of lemon nad onion slices. Pin for later You may also like: Mutton Pepper Fry Rajasthani Junglee Maas Konkani Mutton Curry

Laksa paste is used in many Thai, Malay and Asian cuisines. Laksa is a popular spicy soup with the combination of noodles and chicken, fish or shrimps with coconut milk and a spoonful of laksa paste is added to flavour it.. This paste can also be used as a rub for grilled meats, chicken or fish. Traditionally this paste is ground in a pestle and mortar but you also may grind it in a food processor. You can grind a large quantity and store it in a refrigerator. Covered with a layer of oil it should last for a month or even more. Though we get ready to use paste these days a home made version is always a better option. Ingredients: Red chillies ... 7-8 Red onion ..... 1 Lemon grass .. 2 stalks (use only white part) Coriander stalks ... 1/2 cup Galangal ..... 2 inch piece Fresh turmeric .... 1 inch piece (if you can't find it use turmeric powder) Garlic ........... 7-8 cloves Shrimp paste .. 2 tsps (optional) Ground coriander ... 1 tsp Paprika or Kashmiri chilli powder .. 1/2 tsp (to get rich red colour) Cashew nuts or any nuts ... few Vinegar or tamarind juice .. 2-3 tbsps. Salt ........ to taste Sesame oil or peanut oil ... 5-6 tbsps Method: 1. Peel galangal, onion, garlic and fresh turmeric, Cut into small pieces. 2. Wash the chillies and cut them into pieces. If you can't find fresh red chillies then soak the dry ones in hot water for few hours and use instead. 3. Grind all the ingredients to a coarse paste. Traditionally it is ground in a pestle and mortar. 4. Heat oil in a pan and saute the paste. 5. Cool it and store in a sterilized container. 6. Refrigerate it. Pin for later You may also like: Harissa Sauce Chipotle Sauce Thai Red Curry Paste

Gobhi Musallum is a rich Shahi dish. Whole cauliflower is cooked in a rich and creamy gravy.. This is a perfect party dish and I am making it for my Potluck Party Event hosted by Jagruti in her blog , Jagruti's Cooking Odyssey. Friends, I was so happy to win this Award in the last Potluck Party of April 10th. It was for being innovative and creating an Indian dish Patra ( Gujrati Snack ) using Brazilian ingredients. I am going to pass on this award to a fellow participant of this month's party. Ingredients: Cauliflower ... 1 Onions .... 1 cup Tomato puree .. 1/2 cup Ginger ..... 1 tsp Garlic ...... 1 tsp Turmeric powder .. 1/2 tsp Garam masala ...... 1 tsp Red chillies ... 2 Coriander seeds .. 1 tsp Cumin seeds ...... 1 tsp Green cardamoms .. 2-3 Cinnamon ............ small piece Cashewnuts ........ handful Fresh cream .... 2-3 tbsps Grated paneer or khoya .. for garnishing Oil / ghee Salt ... to taste Method: 1. Cut away the leaves and the stem part of the cauliflower. Put the entire gobhi into a pot of boiling water with salt added to it. Boil until it is three-fourths done. Drain the water. 2. Dry roast and grind the red chilles, coriander seeds, cumin seeds, green cardamoms, cinnamon and the cashew nuts. 3. Saute the onions with little oil until light pink in colour. Add the ginger garlic paste and a little water to cook. Cool it and grind to a paste. 4. Now tip in the dry roasted and ground spices into the onion paste and grind further to blend them together. 5. In a pan add oil and fry the ground paste adding the salt, tomato puree, garam masalaand turmeric powder. 6. Saute it a little and put the cauliflower into it for cooking. Keep spooning a little gravy on top of it. 7. Stir in a little cream carefully into the gravy when it is almost done. Garnish with grated paneer or khoya / mawa Potluck Party Event @ Jagruti's Cooking Odyssey Pin for later You may also like : Gobhi 65 Methi Gobhi Gobhi Mince

These black urad dal pakodas are a speciality of Uttarakhand. Whenever there is a wedding or a festival or any family function these pakoras are always made. For making the pakodas we have to soak the whole black urad dal over night and grind it coarsely. Then we add finely chopped onions, green chillies, coriander leaves, spice powders and salt. Small portion of this batter is flattened on a wet palm and before dropping them in the oil we coat them with sesame seeds. They taste divine. You can fry them in any shape. Just flatten them or make a hole like vadas. I prefer the vada shape as it fries well inside too. This recipe is part of the , "Shhhhh Cooking Secretly" challenge where a group of bloggers are paired with a different partner each month. They choose two secret ingredients from the chosen theme and we have to prepare the dish using them. I am paired with Jayashree Trao who gave me Black Urad Dal and Onions . Check out her website, Evergreen Dishes for the recipe of Kafuli that she made with the 2 secret ingredients, Fenugreek (methi) leaves and salt. Now let us proceed with the recipe. Ingredients: Black urad dal ... 200 gms Onions ............. 1/2 cup (finely chopped) Green chillies .... 2 or more Coriander leaves ... 1/4 cup Salt ........................ to taste Garam masala powder.. 1/2 tsp Sesame seeds .............. as needed for coating. Oil ....................... for frying Method: 1. Soak the whole black urad dal overnight. 2. Drain the water and rinse it well. 3. Grind it coarsely. 4. Add the onions, green chillies,coriander leaves, garam masala powder and salt. 5. Mix everything properly. 6. Take a small portion of the batter and flatten it on a wet palm. 7. Coat with sesame seeds. 8. Heat oil in a pan and fry the pakoras until crisp. 9. Serve hot with any chutney of your choice. See the recipe video Pin for later You may also like: Sanna Pakora (Sindhi) Brinjal Pakoras Rice Pakoras

Baghare Baigan is a spicy dish from Hyderabadi Cuisine. Baby brinjals are simmered in a paste made with peanuts and lots of spices. This curry is tangy in taste. This is also another popular accompaniment served with biriyanis. Ingredients: Small brinjals ...........1/2 kilo Onion ........... 1 Poppy seeds .........1tbsp. Sesame seeds ...... 1tbsp. Dessicated coconut .. 1 tbsp. Dry red chillies ... 2-3 Cumin seeds ....... 1tsp. Coriander seeds.... 1tsp. Cloves ...................3-4 Cardamoms ..........3-4 Peanuts ................. handful Yogurt ...................1/2 cup Turmeric powder ...1/2 tsp. Salt ...to taste Tamarind juice .....1-2 tbsp. Tomato ketchup .... 1tbsp. Oil For tempering: Mustard seeds .....1 tbsp. Asafoetida ....a pinch Curry leaves .... a sprig Dry red chillies ....... 2 Method: 1. Give a slit to the brinjals and put them in water to which a tbsp. of salt is added. 2. Deep fry the brinjals. 3. Fry the onion to golden brown colour, cook for a few minutes adding a little water. Blend it. 4. Dry roast the poppy seeds, sesame seeds, coconut, cumin seeds, coriander seeds, red chillies, peanuts,cloves and cardamoms. Grind them to a paste adding little water. 5. In a pan put oil and add the tempering. Then add the onion paste, salt and turmeric powder. 6. Mix the ground masala paste with yogurt and add it to the onion paste. Also mix in the tamarind juice and tomato ketchup. Add half cup water to make gravy. 7. Now put the fried brinjals into the masala and simmer for a few minutes. Recipe Video Pin for later You may also like: Hyderabadi Baghara Khana Mirchi Ka Salan Hyderabadi Mutton Biriyani

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This is a very popular dessert in Brazil and the most easiest one that I have ever come across. Ideal for summer. A spoonful of Cassis liquer is also added. Cassis is a sweet liquor made from black currants. It is dark red in colour also used in many cocktails. However if you prefer to have the dessert non-alcoholic, you can serve without adding it. This dessert has to be prepared just before serving. Ingredients: Papaya ... 1 medium sized ripe one Vanilla Ice-cream .... 2 scoops Cassis .................. 2 tbsps To Garnish Berry or a sprig of mint leaves. Method : 1. Blend the papaya with ice-cream until smooth. 2. Pour into individual serving bowls. 3. Pour a spoonful of cassis liquor on top and garnish with berry or mint. Note: The quantity of ice-cream can be reduced or increased as per your liking and you may skip adding cassis. Pin for later You may also like: Papaya Halwa

Matar ki sabzi made with fresh methi and malai tastes awesome. You can add khoya also to make it more richer, but I prefer adding a little paneer chena. This way it is much lighter. This goes very well with naans and tandoori rotis. Ingredients: Matar / green peas ..... 150 gms ( I have used the frozen ones) Onion ...... 1 small Methi ..... 2-3 small bunches (1 cup) Coriander leaves .. 1/2 cup Cashew nuts ... 6-7 Garlic .... 1 tsp Ginger ... 1 tsp Green chillies ... 3-4 Cream ....... 2 tbsps Paneer chena ... 2 tbsps Turmeric powder ... 1/4 tsp Coriander powder ... 1/2 tsp Cumin powder ...... 1/2 tsp Salt .... to taste Oil .... 3-4 tbsps Method: 1. Slice the onion and boil it with 1 cup water. Also add the cashew nuts to it. 2. Grind them to a smooth paste and set aside. 3. In a pan, heat oil and saute the ginger garlic paste and add the methi and coriander leaves. 4. Stir fry for a minute and add the green peas, green chillies, salt and the spices. Pour 1 cup water and simmer to cook. 5. When it is almost done, stir in the ground paste and paneer and simmer for some time. 6. Just before removing from the gas stir in the cream and give one boil. The consistency of the gravy depends on how you like it. Add water accordingly. Pin for later You may also like: Methi Malai Paneer Shahi Malai Matar Paneer Paneer Pasanda

Fish is every body's favourite in our family. I keep trying out varied recipes for a change. Fish kurma is very mild in spices and kids love it too.It can be served with plain rice or dosas and appams. You can choose any variety of fish available in your place. Surmai or any fish with a single middle bone is best for this curry. Ingredients: Fish .... 5-6 slices Onion .... 1 sliced finely Green chillies ... 1-2 slit Bay leaves ... 1-2 Cinnamon stick .. 1 piece Salt ... to taste Turmeric powder ... 1/2 tsp Garam masala powder .. 1/2 tsp Oil .... 4-5 tbsps Coriander leaves. For the masala : Cashew nuts ... handful Coconut ........ 1/2 cup Green chillies .. 1-2 Ginger ..... 1 inch piece Poppy seeds ... 1 tbsp Cumin seeds .... 1/2 tsp Grind the above ingredients to a smooth masala paste adding water. Method: 1. Clean the fish and marinate it with salt and a little turmeric powder. 2. In a pan heat oil and add the whole spices mentioned in the list. 3. When you get the aroma, tip in the sliced onions and saute until translucent. 4. Now add the fish slices and fry them on both sides carefully without breaking. Re,move and set aside. 5. In the same pan add the ground masala paste, salt and the spice powders. Stir and simmer to cook for a few minutes. 6. Drop the fried fish slices carefully. Add the required amount of water as per your preference of the gravy thickness. Sprinkle the garam masala powder and The slit green chillies. 7. Simmer for 4-5 minutes until done. Note: If you like a little sourness in the curry add 2-3 kokums or lemon juice. I do not add anything. You can use the Chatti (earthen pot ) to cook the fish if you have it. Check out the video Pin for later You may also like: Maharashtrian Fish Curry Meen Kuzhambu from Tamilnadu Meen Puttu

Chakli is one of the favorite tea time snack . Adding Palak purée gives it a lovely flavour and colour along with the nutrition. Ingredients: Spinach - 1 bunch Mint leaves - 1/4 cup Coriander leaves - 1/2 cup Green chillies - 3 - 4 Maida - 1 cup Rice flour - 1/2 cup Besan - 1/2 cup Sesame seeds - 1 tbsp Oil or butter - 2 tbsps Salt - To taste Baking powder - 1 pinch Oil - to fry Method: Wash the greens, cut them and boil adding little salt, pinch of baking powder to retain the green colour. Blend the purée and let it cool. In a large platter take the three flours, sesame seeds, little salt and 2 tbsps oil. Mix them. Knead this adding the purée little by little. Make the dough and set it aside. Grease the chakli mould and put the dough into it. Make chaklis and keep them on on a greased surface. Heat the oil in a pan and fry them on medium and low flame turning the sides until crisp. Remove them on an absorbent paper. Allow them to cool before putting them in an air tight container. Enjoy them with your tea. Pin for later This is a winning recipe in an event " Innovative Spinach Recipes" hosted by AADI CLUB You may also like: Ribbon Chakli Mini Chakli Murukku

This is Sindhi style mutton curry cooked with daag (brown onion gravy). We call it radhala teevan. In this curry we sometimes also add tindas or lotus stem if they are in season. Otherwise commonly potato is preferred by most. This can be served with plain rice, pulao or fulkas. (rotis) Ingredients: Mutton .... 250 gms. Onions .... 2 medium sized (sliced) Tomatoes... 1 (chopped) Ginger paste ... 1 tsp Garlic paste .... 1 tsp Green chillies ... 1-2 (Chopped) Coriander powder .. 1 tsp Cumin powder ........ 1 tsp Turmeric powder .... 1/4 tsp Garam Masala ......... 1/2 tsp Red chilli powder ... 1/2 tsp ( according to your taste ) Green cardamoms .... 2-3 Salt ...... to taste Oil Coriander leaves ... to garnish Method: 1. Clean the mutton and set aside. 2. Heat oil and fry the onion for a few minutes. 3. Add the tomatoes, ginger-garlic paste, green chillies and a little water and simmer it to cook. Grind it with a hand grinder or in a mixer. 4. Now add the mutton and saute it. Keep adding a little water in between and continue to saute ( Bhuno) until you get a nice brown colour. 5. Now add the salt and dry spice powders. Crush the cardamoms and put them along with the skin. Also add a little chopped coriander leaves. 6. Pour sufficient water for the gravy and simmer it until done. Or Pressure-cook it. (If you are using pressure cooker add less water) 7. In India the mutton is really tender and cooks easily. But abroad we need to pressure-cook it because the mutton is frozen. 8. Garnish with coriander leaves and serve. Pin for later You may also like: Sindhi Seyal Teevan Sindhi Cardamom Mutton Stew Masala Ribs

Dal ka Dulha is such an interesting recipe from UP and Bihar. I was really fascinated when I saw this in the show Northern Flavours- Doosra Tadka by Chef Ajay Chopra. Small flower shaped dumplings made with wheat flour are cooked with lentils. It makes a complete meal on its own. This month our group Shhhhh Cooking Secretly is doing the Bihar Cuisine. My partner of the month is Aruna Panangipally who blogs at - Aharam Do visit her space and check out her delicious recipes. Aruna gave me whole wheat flour and cumin seeds as the 2 secret ingredients and I got the opportunity to make Dal ka Dulha. So here is the recipe.. Ingredients For making Dulha: Whole wheat flour .... 1 and 1/2 cups Carom seeds / ajwain .. 1/2 tsp Salt .......... to taste For Dal: Toor dal ..... 1 cup Tomato ....... 1 small Tamarind juice ... 2-3 tbsps Green chillies ... 1 chopped finely Turmeric powder .. 1/4 tsp Red chilli powder ... 1/4 tsp Coriander leaves .. handful Tempering: Cumin seeds ... 1 tsp Asafoetida ...... 1 pinch Red chillies .... 1 or 2 broken Garlic ............ 2 cloves crushed Oil .or ghee .............1-2 tbsps Method: Soak dal for couple of hours. Cook it in a pressure cooker with 3 cups of water, tomato and a little turmeric powder. Knead the wheat flour adding the carom seeds, salt and enough water to make a soft dough. Take a small portion of the dough and roll out a chapati. Using a cutter or a lid cut out roundels. Take each roundel and using finger tips join the two edges and pinch lightly so that they don't open up while cooking. Now do the same with other two edges to make it like a small flower like dumpling. Repeat with the remaining dough. Heat water in a pan and boil the dumplings for about 5 minutes. Now dilute the boiled dal adding some water and tamarind juice. Check the salt and add if required. Tip in the dumplings into the boiling dal. Reduce the flame and simmer to cook them further until edible. Maintain the consistency of dal as you like it and add water accordingly. Heat oil in a small pan and add the tempering ingredients. Add this tempering to the boiling dal and save a spoonful for garnishing Garnish with a little tempering and coriander leaves in individual serving plates. Pin for later Recipe Credits- Chef Ajay Chopra Linking to: Shhhhh Cooking Secretly Challenge You may also like: Assamese Boror Tenga / Spicy Lentil Fritter Curry Aur ji Bhaji / Sindhi Urad Dal Lentil Fritter Curry Sindhi Pulao with Urad Dal Lentils

Lehsun ka achar means garlic pickle. This is a very easy recipe made with whole garlic cloves and spices. Mustard oil is used in making this pickle which adds a nice flavour to it. The spice level can be adjusted to your preference. It hardly takes time to prepare this pickle and about a week to mature. You can leave it in the sunlight for few days giving the bottle a shake everyday. Since garlic is available round the year you can prepare it in smaller quantities and enjoy the fresh pickle. Here goes the recipe.... Ingredients: Garlic cloves ......... 1/2 cup Mustard oil ........... 5-6 tbsps Lemon juice .......... 3 tbsps Chilli powder ...... 2 tbsps (1 tbsp hot one + 1 tbsp Kashmiri chilli powder) Jaggery ................ 1 tsp (optional) Salt .................... 1 tsp or as needed Asafoetida ....... 1/4 tsp Dry roast and grind: Mustard seeds ........... 3 tsps Fenugreek or methi seeds .. 1/2 tsp Cumin seeds ................... 1 tsp Coriander seeds ............. 1 tsp Method: 1. Dry roast and grind the spices mentioned in the second list. Keep the texture little coarse. 2. Heat mustard oil to a smoking point and cool it a bit. 3. Add the garlic and saute. 4. Add the turmeric powder and asafoetida. Continue to stir on low flame for couple of minutes. 5. Next add lemon juice followed by chilli powder, jaggery and salt. 6. Cook it for half a minute and switch off the gas. 7. Now stir in the ground spice mix. 8. Fill it into a dry sterilized jar after it is cooled. 9. It will be ready to consume in 6-7 days. 10. If possible keep it in the sunlight and shake the bottle everyday until it matures. This will really enhance the colour and flavours. Check out the video This recipe is made for the event - A-Z Recipe Challenge. Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..) Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... ) This month the Alphabet is L - I made the Lehsun Ka achar Recipe List of A-Z Challenge (Season 2) A - Adraki Aloo (Baby Potatoes with ginger and spice powders) B - Begun Bhaja ( Bengali style fried Brinjals) C - Chukandar Ke Parathe (Stuffed Beetroot Parathas) D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal ) E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes ) F - False ke Biscuits ( Lemon Currant Cookies ) G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery) H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry ) I - Imli Gosht ( Hyderabadi style tangy Mutton Curry) J - Jowar ke Phulke (Sorghum Flour Flatbreads) K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry) L - Lehsun Ka Achar ( Garlic Pickle) M - Moong Dal with sarson (Moong lentils with mustard greens) N - Neembu Gud Ki Shikanji (Indian summer drink with lemon) O - Oal / Jimikand Ka Keema ( yam mince curry) P - Kadai Paneer ( Paneer / Cottage cheese curry ) Q - Qeema Pav (Mutton Mince served with Pav Bread) R - Rajma Dhoklas (fusion dhoklas with rajma) S - Semolina Vadas ( Sooji ke vade ) T - Tendli Bhat ( Ivy Gourd Pilaf ) U - Urad Dal Palak (Black lentils cooked with spinach) Pin for later You may also like: Sindhi Lemon Pickle (No Oil) Sweet and Sour Brinjal Pickle Green Chilli Pickle

This sauce is used in lot of Peruvian dishes and also as an accompaniment with the snacks. Ingredients: Yellow chillies ... 1 cup Sugar .......... 1 tbsp Vinegar ...... 1 tbsp Salt ......... to tatse Oil ........... 3-4 tbsps Method: 1. Slit the chillies and remove the seeds. 2. Boil them with a little salt for 8-10 minutes until they are cooked. 3. Drain the water. Add the sugar, vinegar and grind the chillies to a paste. 4. Heat the oil and allow it to cool. Add the ground chilli paste and adjust the seasoning. Pin for later You may also like: Harissa Sauce Chipotle Sauce Thai Red Curry Paste

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Kuaree / Patri in Sindhi means soft ( porridge like consistency ) This khichdi is very simple one made with rice and split green moong dal. It is actually a traditional breakfast dish. It is usually served with fried potatoes, papads, pickle, yogurt and kachris. But if you want to eat light sometimes to cool your stomach, just have it with a bowl of curd. Since this is very light on the stomach it is perfect when one is a bit unwell. This is also given to the toddlers as a first solid food. Ingredients: Rice --- 3/4 th cup Split green moong dal ... 1/4 cup Salt ... to taste Ghee or oil ... 2 tbsps Mustard seeds - 2 tsps (for tempering) Method: 1. Soak the rice and dal together for 1 hour. 2. If you are using a pressure cooker then take 3 cups of water. 3. Add the soaked rice and dal. Bring to a boil and remove the scum. 4. Add salt as needed and close the lid. Cook for 4-5 whistles. 5. If you cook in a pot then add more water and simmer it to cook until done. 6. Mash the khichdi with a masher. 7. Heat oil or ghee and add the mustard seeds. When they crackle, add them to the cooked khichdi. 8. Mix it and serve hot. Pin for later You may also like: Fote Bhugi Khichhni / Cardamom Flavoured Khichdi Oats Khichdi Chicken Khichda

Feijoada, pronounced as (fay-zhwa-dah) is a traditional dish of Brazil... black bean stew cooked with meats and sausages. It is slow cooked in the clay pots. There is not much tempering in it except black pepper, a little local liquor called pinga / cachaca (pronounced - ka-sha-sa) and orange juice are added towards the end. This stew is served with plain rice and accompaniments like couve, ripe banana fritters, fried pork chops, farofa, and orange slices. In the state of Bahia vegetables are also added to the stew along with the meats. Wednesday and Saturday are the feijoada days and almost all the restaurants in Brazil serve this dish for lunch only. You cannot find it on any other days. Ingredients: Black beans ... 250 gms Dried beef ... 25 gms Pork ribs .... 100 gms Pork loin ... 100 gms Sausages .... 100 gms Pork trotters .100 gms Pig tail ....... 50 gms Pig ears ..... 50 gms Bacon ...... 50 gms Onions ..... 1 Bay leaves .. 3-4 Garlic ...... 6 cloves Spring onions ... 1/4 cup Pinga / cachaca ..... 10 ml (this is Brazilian country liquor .. you may substitute it with vodka) Salt ..... as needed Oil ... 4-5 tbsps Accompaniments: Plain rice Orange .. 1 sliced Banana fritters (batter-fried ripe bananas) Farofa Fried pork chops Couvi mantega (Brazilian greens sauteed with garlic) Method: 1. In a saucepan heat a little oil and fry the bacon and sausage slices separately. Set aside. 2. Now take a big pot for cooking and tip in the fried bacon along with the meats mentioned in the ingredients list. Sausages will be added later as they get cooked fast. 3. Next add the soaked black beans and sufficient water to cook. 4. In a saucepan heat oil and fry the onion and garlic to a light brown colour. Add this to the cooking meats. 5. Tip in the bay leaves and spring onions. Add a little salt and allow it to simmer for 1 and 1/2 to 2 hours or until the meats and beans are done. Add the sausage slices when it is 3/4 ths done. 6. Finally add the juice of half an orange and the pinga or cachaca . Add the black pepper and salt if needed. 7. Simmer for a minute. Serve with plain rice and all the accompaniments. Pin for later You may also like: Arroz-a-Grega / Brazilian Fried Rice Moqueca de Peixe / Brazilian Fish Curry Strogonoff de Frango / Chicken Strogonoff

This is a healthy version of flat bread that you can make and enjoy with delicious veg and non veg curries. Home made bread, fresh from the oven is irresistible. It has no preservatives too. Once you start baking your own breads you will never go for the ready ones bought from a store. You can also try out some variations each time you bake by sprinkling sesame seeds, flax seeds or some herbs for a change.. Ingredients: Whole wheat flour .... 2 cups or as needed Yeast ....................... 2 tsps Sugar ..................... 2 tsps Salt ....................... about 1/2 tsp Olive oil or butter .... 2 tbsps Nigella seeds .......... 2 tbsps ( as needed ) Milk ....................... 3-4 tbsps for brushing Method: 1. Take 1/2 cup luke warm water and add the sugar. 2. Sprinkle yeast granules, cover and set aside in a warm place until frothy. 3. Take the flour in a large mixing bowl. 4. Pour the activated yeast mixture little by litle and mix. 5. Add salt at this stage. Mix it. 6. Also add 2 tbsps of oil or melted butter. 7. Knead the dough well adding little luke warm water as needed. 8. Knead well until you get a soft and pliable dough. 9. gather it into a round ball shape and place it in the glass bowl. 10. Cover it with a cling film and set it aside for proofing until it is double in size. 11. Whole wheat flour takes longer time to rise. (about 2 hrs in summer and maybe more time in winter) 12. Knock the dough lightly to remove air bubbles. 13. Divide it into 5 or 6 pieces as desired and roll them out slightly thicker. 14. Brush the milk on the surface and sprinkle some nigella seeds. 15. Press them lightly so that they stick in the bread. 16. Set them aside on a parchment paper spread in a baking tray. 17. Keep them covered or in the oven (not heated) for 1 hour. 18. Now bake them in a pre-heated oven at 300 C for 10 to 12 minutes or until done. 19. Cool them and store in a zip lock bag or an air tight box. 20. Just before serving heat them directly over the gas flame on both sides using tongs. 21. Brush little ghee or clarified butter. 22. Serve them with any veg or non veg curry. See the recipe video: Pin it for later This recipe is part of the A-Z Recipe Challenge in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet for the month of April is "N" We have to select an ingredient with N and make our dish. I chose nigella seeds and made this bread. You might also like these breads: Iranian / Persian Barbari Bread / Naan-e-Barbari / Noon Barbari Pita Bread / Middle Eastern Bread Sheermal / Saffron Flavoured Flat Bread

methi theplas, methi rotis, Gujarati cuisine, flat breads, breakfast menu, healthy breakfast

Gibassier is one of the 13 traditional French Christmas desserts that are traditionally served after Midnight Mass to signify Christ and his 12 apostles at the Last Supper. Gibassier as Pompe à Huile (French olive oil bread) while others insist the two are not the same. The Gibassier is somewhat like an Italian Panettone, and it is believed that it must apparently be torn apart with the hands when served to bring good luck in the New Year. The Gibassier is a buttery textured French bread that is flavoured with candied orange peel, orange blossom water and aniseed, and topped with a sprinkling of plain or vanilla sugar. GIbassier can be shaped and made as one big round loaf, or larger or smaller single serve breads. Whatever size they come in, they are slashed/ snipped decoratively before they’re baked and this makes them even more irresistible. Making Gbassier is not very difficult but it takes a little time as the process involves starting with a “Biga” or pre-ferment which is made the previous night of the baking of this bread. The use of Orange Blossom Water is important as it gives the Gibassier a distinct flavour that is difficult to replicate with any substitute. So leave it out if you can’t find Orange Blossom Water, or maybe try one of the substitutes mentioned in the recipe section of this post.The other important part of this bread is the candied orange peel. You can make it at home or else you can substitute it with chopped dried apricots soaked in some orange juice. After baking the Gibassier, brushing them with clarified butter (ghee)while still warm not only gives them a lovely nutty flavour and taste but also helps the dusted sugar to stick well to the bread. This is the bread chosen by Aparna for the month of July in the group We Knead to Bake Gibassier (A French Anise & Orange Flavored Loaf) - Adapted from Ciril Hitz’s Baking Artisan Pastries and Breads - Ingredients: For the Pre-ferment (Biga): 1 1/2 cups bread flour 1/2 cup milk 1/16 tsp instant yeast For the Dough: 2 eggs 1/4 cup olive oil 1/8 cup warm water (or orange juice) ** 3 1/4 cups bread flour ( self raising flour ) All the pre-ferment/ Biga from above 1/2 cup granulated sugar 3/4 tsp salt 1 3/4 tsp instant yeast 75 gm butter, slightly soft 1 1/2 to 2 tsp anise seeds 1/2 cup chopped candied orange peel ( I used de-hydrated orange slices) 1 tsp orange zest (use 2 tsp if using dried apricot) For Glazing and Dusting the Gibassier 1/3 cup to 1/2 cup clarified butter (ghee) Vanilla sugar or castor sugar Method: For the Pre-ferment (Biga): This has to be made a night before and left to ferment. (it may take a longer time in winter ) Mix all the ingredients mentioned in the list of Biga. Knead well and add a little more milk if the dough is stiff. Put it in a greased bowl, cover it and leave it for 14 - 16 hours. To make the Gibassier dough: Put the eggs, olive oil and Orange Blossom Water in the processor bowl and run a couple of times to mix well. Then add the warm water and mix. If the water is too hot, the mixture will curdle because of the eggs. Now add the pre-ferment (tear it up into chunks first so it will mix easily), bread flour, sugar, salt, yeast, and knead until the dough is smooth. Now remove the dough on the working table and add the butter in chunks (3 or four times) knead until the butter is incorporated into the dough before adding the next chunk. Knead well until the dough is soft and supple. Add the chopped candied orange (or apricots), aniseed and the zest and knead till incorporated. You may have to add a little flour if needed. Shape the dough into a round and place in a well-oiled bowl turning it to coat well. Cover loosely and allow the dough to double in volume. This should take about 2 - 3 hours. When done, turn the dough out onto your working surface. Divide it into 12 equal portions, shape each into a round and let the dough rest for about 15 to 20 minutes. Roll each into a roundshape and let the dough rest for about 15 to 20 minutes Then shape and flatten each round into a semi-circle or oval. Make three cuts in the semi-circle, one in the centre and two on either side of this cut from the straight edge to the arch of the semi-circle (see photographs), by pushing your implement straight into the dough. Making sure the cuts open up into neat slits. Then using scissors, make 4 snips along the arched side at equal distance. Lift the Gibassier dough and transfer it to a parchment lined baking sheet making sure to stretch it a little so the cuts open up well and the slits also spread a bit. Repeat with all the balls of dough, and let the shaped dough rise for about 30 to 45 minutes till a little puffy.Then bake them at 180C (350F) for about 10 to 15 minutes till they turn a golden brown on top. Take the Gibassier out of the oven and brush them while still hot, with clarified butter/ ghee. Immediately press the brushed side down lightly (or sprinkle with sugar instead) into vanilla sugar or castor sugar. Then let them cool on a rack. Pin for later Linking this to Aparna's Event - We Knead to Bake # 19 You may also like: Panettone Julekake Black Forest Buns

This is a German and Mexican fusion dish. I have replaced beef with chicken mince and made tamales in my own way using cooked mince instead of raw meat with Mexican flavours. Ingredients: To Cook the Mince: Chicken mince ... 200 gms Onions ............ 2 (sliced) Tomato ......... 1 Ginger paste .. 1 tsp Garlic paste ... 1 tsp Turmeric powder .. 1/4 tsp Garam masala powder .. 1 tsp Red chilli powder ... 1/2 tsp Salt ............. to taste Oil ............. 3 tbsps Method: Heat oil in a pressure cooker and fry the onion until golden brown. Tip in the ginger garlic paste, tomato and saute for a minute. Now add the mince, salt and mentioned spice powders and stir fry. Add half a cup of water and pressure cook it for 2 whistles. Other Ingredients for Tamales: Cabbage leaves ... as needed Kidney beans .... 1/4 cup (boiled) Rice ................... 1 cup (cooked) Eggs ................. 2 Mexican seasoning ... 1 tbsp Tomatoes .............. 4 (diced) Salt ................. as needed Oil ............... 2-3 tbsps How to make Tamales: 1. In a large pan take hot water add a little salt and blanch the cabbage leaves until tender. 2. Beat eggs in a bowl and add the mince, kidney beans, cooked rice, salt and Mexican seasoning. Mix together. 3. Spoon this mixture on the soaked cabbage leaves and roll them. You can secure them with tooth picks or satay sticks so that they don't open up. 4. In a large pressure cooker, heat oil and add the diced tomatoes with a pinch of salt. 5. Place the prepared Tamales on top and close the lid. 6. After one whistle (or when the pressure is full ) reduce the flame to low and allow the tamales to cook for 4-5 minutes until the egg is cooked in the filling. 7. Remove them on a serving plate and garnish with the tomato paste from the cooker. Pin for later You may also like: Cabbage Parathas Cabbage Rolls Corn and Cabbage Soup

Kibbeh is a Middle Eastern snack made with bulghur, minced onions and ground red meat, usually beef, lamb, or goat. Kibbeh can be made in two different ways..one is the baked version, where we spread the mix in a tray with a filling and bake it. The other way is to shape into croquettes with a filling of cooked meat to which spices and nuts are added. Traditional recipe is with pine nuts but if they are not available you may use pistachios and almonds. My recipe of kibbeh here is with some minor changes. Though I have tried making with meat earlier, today I have used chicken mince and the taste is as good as the ones made with red meat. I also like to add a spoon of Zaatar to this as I love it's tangy flavour. Ingredients: Bulghur ... 3/4 cup (soak it for a couple of hours) Chicken mince ... 250 gms (you can use meat mince too ) Onions ............. 2 small (sliced) Pine nuts ........... handful (can substitute with other nuts) All spice ........... 1 tsp (can substiute with garam masala) Cinnamon ........ 1/2 tsp Cumin powder .. 1 tsp Zatar ................. 1 tsp Black pepper .... 1/2 tsp Baking powder ... 1/2 tsp Bread crumbs ..... 2 tbsp (my addition to the recipe) Salt ................ to taste Oil To make the filling: 1. Heat oil in a pan. Saute half of the onions (save the remaining for grinding with the meat ) 2. Add about 50 gms of the mince and stir fry. Add salt and a little cumin, black pepper and all spice powder. Cover it for a few minutes on very low flame and it is done. Since we are using chicken mince it cooks fast. If you use beef or goat meat you may have to add a little water to cook. It has to be completely dry in texture. Add the roasted or fried pine nuts. To make Kibbeh: 1. In a food processor grind the remaining onions. add the mince, spice powders mentioned above, salt bread crumbs and baking powder. 2. Take a large bowl and remove the mix into it. Add the drained bulghur and knead it with wet hands to mix it well. 3. Now take a little portion of this on your hand and flatten it. Place a little stuffing in the middle and seal it pressing firmly into a roll shape first. Pinch the corners to give it the kibbe shape as shown in the picture. Refrigerate them until you are ready to fry. 4. Heat oil and deep fry the kibbeh to a nice golden brown colour. 5. Serve them with Pita bread and Hummus or Baba Ganoush See the following recipes by clicking on the name: Hummus Baba Ganoush Roasted Bell Pepper Hummus Falafel Tabouleh Baked potato kibbe with zatar Pin for later You may also like: Roasted Bell Pepper Hummus Hummus Eggplant and olive dip