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Tag Archives: Black pepper

Karahi Gosht(Mutton/Chicken Curry)

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how to make karahi gosht

Ingredients

1 kg. mutton or chicken
2 tsp. ginger (Adrak) paste
2 tsp. garlic (Lehsan) paste
1 tsp. salt (according to taste)
1 tsp. freshly crushed black pepper (Kali Mirch)
½ tsp. red chili (Lal Mirch) powder
5-6 tomatoes (medium size)
3-4 green chilies
4 tbs. oil

Instructions

This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don’t have a Wok.
Add the meat in a pot with Garlic (Lehsan) & Ginger (Adrak) and leave on medium heat for the water to dry.
When that is done add 3 glasses of water, cover and leave to tenderize. If you’re using chicken you don’t have to add water and can move on to the next step.
When the meat has softened, add everything, including the oil, except green chilies & tomatoes. Increase the heat to dry water if any then add green chilies & tomatoes.
Lower the heat and cook covered for
5-10 minutes till the tomatoes
have softened. Increase the heat and
evaporate all the water. The end result
should be with very little gravy.
Serve with Naan.
Serving: 3 to 4 persons

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Nargisi Kabab

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how to make nargisi kabab

Ingredients

for Kabab:

½ kg. beef cubes cut into very small pieces.
½ tsp. salt (according to taste)
1 cup dal Chana-presoaked
7-8 whole dried red chilies
1 medium onion-chopped
6-8 whole black pepper (Kali Mirch)
5-6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
1 tsp. ginger (Adrak)
2-3 green chilies-chopped
1 cup fresh coriander (Dhaniya) leaves
1 egg (raw)
4-5 hard-boiled eggs

for gravy

2 tbs. yogurt
¼ tsp. salt according to taste
1 small onion chopped
1/2 tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. oil

Instructions

Procedure for Kabab:
In a pot add all the spices along with the meat; add water enough to tenderize the meat and cook till extremely soft and water has dried.
Boil the dal separately till very soft and add to the meat. Cool and then grind all.
Add egg, green chilies and fresh Coriander (Dhaniya) leaves and mix well.
Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry.
Procedure for gravy.
Sauté the onion in oil till brown. Add spices and yogurt and mix well. Add a little water to form gravy and simmer.
Garnish with fresh Coriander (Dhaniya) leaves.
Serving: 4 to 5 persons

Chapli Kabab

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how to make chapli kabab

Ingredients

½ Kg. finely minced beef
1 medium sized onion chopped
2 eggs
½ tsp. salt (according to taste)
1 tsp ginger (Adrak) paste
1 tsp crushed cumin seeds (Zeera)
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander (Dhaniya) seeds
1 tsp anardana
2-3 green chilies chopped
½ cup of fresh coriander (Dhaniya) leaves
1 large tomato
1 tsp lemon juice or vinegar
100 grm. Makai ka Aata (Corn meal)
1 small onion sliced and fried till brown
Oil for shallow frying.
(DO NOT USE CORN FLOUR)

Instructions

Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)
Chop the tomatoes finely.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.
Makes about 6 kebabs.
Serve with naan.
Serving: 3 persons

Seven Layer Salad

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Ingredients:

Preparation:

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.

Pepperoni Spinach Quiche

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Ingredients

Directions

  • Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
  • In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.
  • Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Absolutely Delicious Green Bean Casserole from Scratch

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Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
  3. Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
  4. Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
  5. Bake in the preheated oven until the cheese melts, about 15 minutes.

Gobhi Keema(Mince and Cauliflower)

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how to make tasty cauliflower gobhi keema

Ingredients

½ Kg. minced beef
250 grm. Gobhi
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
1/ tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add Gobhi and cook till it is soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with chapatti (Makai or Bajra Roti)
Serving: 4 to 5 persons