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Karhi PAKORAY

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how to make karhi with pakora

Ingredients

250 grm. yogurt
preferably one which is sour
Or 675 ml buttermilk or Lassi
6 tbs. besan
1 small onion chopped
1 tsp. salt (cording to taste)
½ tsp chili (Lal Mirch) powder
½ tsp turmeric (Haldi) powder
6-8 curry leaves (Karhi Patta)
¼ tsp mustard seeds (Rai)
¼ tsp carom seeds (Ajwain)
1 tsp. cumin seeds (Zeera)
1 pinch asafetida (Heeng)

PAKORAY:
6 tbs. besan
½ tsp. salt
¼ tsp chili (Lal Mirch) powder
2-3 chopped green chilies
¼ tsp. cumin seeds (Zeera)
½ tsp. Baking powder OR
1 pinch of soda bi carbonate
1 pinch asafetida (Heeng)
1 small onion-chopped

Instructions

Whip the yogurt into a smooth paste.
Add basin, salt, pepper, Turmeric (Haldi) and chopped onion and mix well.
Add 3-4 glasses of water and leave
to cook partially covered on low heat.
When the onion has softened and the
curry has attained the desired consistency add PaKoray.

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

Kabab in Tomato Sauce

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Ingredients

For Kabab:

250 GMS finely minced mutton or beef
1 tsp. ginger (Adrak) paste
1-2 green chilies coarsely chopped
1 medium onion coarsely chopped
Handful fresh coriander (Dhaniya) leaves
½ tsp. ground garam masala
1 slice of bread soaked and squeezed to remove water
1 tsp. salt

For gravy

½ Kg. Tomatoes
½ tsp. cumin seeds (Zeera)
1 tsp garlic (Lehsan) paste
1 tsp. ginger (Adrak) paste
1 tsp garam masala powder
2 medium onion chopped
½ cup oil
½ tsp. chili (Lal Mirch) powder
½ tsp. salt (according to taste)
½ cup cream
4-6 green chilies
2 tbs. chopped fresh coriander (Dhaniya) leaves.
¼ tsp. turmeric (Haldi) powder

Instructions

To make the Kabab:

Put the minced meat and all its spices to a grinder and grind well till all the ingredients are chopped well.
Form into oblong Kabab or meatballs and keep aside.
Gravy:
Remove skin of tomatoes and grind to make puree.
In another pot heat the oil, add Zeera and onion and sauté. Add all the spices (tomato puree, garlic, ginger, salt, Haldi garam masala and chili powder) along with a little water to prevent it from burning. Mix well. When the water has dried Add ½ cup of water and add the Kabab/meatballs carefully to it. Cover and allow to cook for about 10 minutes on medium flame. Add cream. Leave it for 2-3 minutes for Dum
Garnish with green chilies and fresh Coriander

Gawar Phali

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recipe of Gawar Phali

Ingredients

¼ Kg. Gowar phalli
3 cloves garlic (Lehsan)–chopped
50 ml oil (preferably mustard oil)
¼ tsp. chili crushed
¼ tsp. Turmeric (Haldi) powder
1 tsp. salt (as per taste)
1 green chilies – chopped
½ tsp. cumin seeds (Zeera)
3-4 tbs. Imli paste or lemon juice OR
1 tbs. amchur powder

Instructions

Chop Gowar beans into half inch pieces. Boil in 1 cup of water till it is tender. Let the water dry up. Mesh the boiled beans and add all spices except Zeera and garlic and amchur powder. Lightly fry garlic and Zeera in oil and add the Gowar. Roast the mixture and then add Imli paste or lemon juice or amchur powder. Cook it for a couple of minutes.
Serve with chapati or besni, bajra or makai roti.
Serving: 3 persons.

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

Khatti Dal

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Ingredients

1 cup split moong dal or Masoor dal(Dhuli)
1 tsp salt
½ tsp. chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. tamarind (Imli) water or lemon juice (more if you like it really sour)
1 small tomato–chopped
¼ cup chopped fresh coriander (Dhaniya) leaves
3 whole dried red chilies
¼ tsp cumin seeds (Zeera)
1 clove of garlic (Lehsan) sliced
4-5 curry leaves (Karhi Patta) (optional)
3-4 tbs. oil for tempering (Baghar)

Instructions

Wash the dal well and soak for at least 15-20 minutes.
In a pot add the dal and a glass of water. Add the salt, chili powder, Turmeric (Haldi) and leave on very low heat to cook.
When the dal has softened to a paste, add the chopped tomatoes and fresh coriander (Dhaniya) leaves and lemon juice or Tamarind (Imli) water.
Cook till it attains medium consistency (is neither pasty nor very fluid). Consistency of the dal can be altered according to taste.
In a frying pan heat the oil along with the Garlic (Lehsan) and whole red chili and curry leaves. When the Garlic (Lehsan) slices turn light brown add cumin seeds (Zeera) for this to be brown. Put the hot oil (Baghar) to the hot dal and cover immediately.
Serve with plain boiled rice.
Serving: 2 to 3 persons