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Tag Archives: Garlic

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

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.

Best Deviled Eggs

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Ingredients

Directions

  • Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the next 10 ingredients; mix well. Evenly fill the whites. Garnish with parsley and paprika. Yield: 2 dozen.

12 Servings

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.

Ghiya Gosht

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ghiya gosht

Ingredients

1 Kg. Mutton
½ kg Ghiya (lauki) peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. Coriander (Dhaniya) powder
2-3 medium onion–chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh mint (Podina) leaves

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Ghiya (lauki) and cook till the Ghiya (lauki) are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Podina.
Serve with naan.
Serving: 6 – 8 persons

Fish Salaan(Fish Curry)

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fish salan and curry

Ingredients

1 Kg. fish skinned and boned
(I prefer Halibut)
1/3 cup oil
1 medium onion
2 tsp garlic (Lehsan) paste
6 tbs. yogurt
¼ tsp turmeric (Haldi) powder
1 heaped tsp. chili (Lal Mirch) powder
½ tsp. garam masala powder
6 green chilies
2 medium tomatoes
1 tsp. salt
½ lime
3 tsp fenugreek (Methi) leaves
3 tbs. fresh coriander (Dhaniya) leaves

Instructions

Slice the onion and fry it in oil until light brown. Add Garlic (Lehsan) paste, yogurt, Turmeric (Haldi), chili powder, garam masala, 3 coarsely chopped green chilies, finely chopped tomatoes, salt and Fenugreek Leaves (Methi)). Mix and cook covered on high heat until tomatoes are soft.
Add big pieces of fish and reduce heat slightly. Cook covered for 10 minutes. Add chopped coriander (Dhaniya) leaves, 3 green chilies, squeeze in lime juice mix.
Serve with boiled rice.
Serving: 3 to 4 persons

Do Piaza

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mutton dopiaza

Ingredients

½ Kg. mutton
(can also be cooked with beef)
6-7 onions chopped
3-4 whole dried red chilies
2 tsp garlic (Lehsan)
2 tsp ginger (Adrak)
1 tsp garam masala powder
3 tbs. yogurt
3-4 tbs. oil
½ tsp. salt (according to taste)

Instructions

Sauté slices of 1 onion in oil till light brown.
Add Garlic (Lehsan), Ginger (Adrak), salt and meat and allow the water to dry on medium heat stirring constantly.
Then add red chilies and rest of the onion and add about 2-3 glasses of water. Cover and leave to soften on low heat.
When the meat is tender and the water has dried (otherwise dry water on high heat), add yogurt (well whipped) and cook till the oil is seen to be separating out. Add the garam masala and mix and remove from heat.
Serve with naan
Serving: 2 to 3 persons