Recipes by Rashmi

VEGETABLE NARGISI KOFTA
Wednesday, May 7, 2008

Nargisi kofta is an exotic Awadhi dish (Uttar Pradesh in India). It’s not as difficult as it looks or sounds. It is very easy to prepare and we really don’t need too many ingredients for this dish. All these ingredients would be easily available in your kitchen. I prepare this NARGISI KOFTA with all kinds of vegetables or with chicken & eggs.

Cooking Time: 45 min

Serves: 4-5

INGRDIENTS:

For Kofta

1. Boiled vegetables (potato, cauliflower, green peas, carrots) – 1 ½ cup
2. Paneer ( grated) – 1/2cup
3. Grated ginger – 1 tbsp
4. Black pepper – 1 tbsp
5. White pepper – 1 tbsp
6. Maida (all purpose flour) – 3-4 tbsp
7. Salt to taste
8. Oil for deep frying

For Gravy

1. 1 medium size boiled onion paste
2. 3-4 tbsp tomato puree or 1 medium size tomato (chopped)
3. Canola/olive/vegetable oil – 2-3 tbsp
4. Bay leaves – 2
5. Ginger paste – 1 tbsp
6. Garlic paste – 1 tbsp
7. Red chili powder – 1tsp
8. Turmeric powder – 1 tsp
9. Coriander powder – 1 tbsp
10. Garam masala powder – 1tsp
11. Milk – ½ cup
12. Fresh cream – 2 tbsp
13. Salt to taste

METHOD:

For kofta

1. Take a bowl and mix all ingredients of kofta except oil. Make small kofta balls from this mixture.
2. Heat oil on high in deep frying pan and deep fry all koftas until they turn to golden brown. (While frying if you find balls are splattering then add little more maida into this mixture.) Drain all koftas on absorbent paper to absorb extra oil and keep them aside.

For Gravy

1. Now heat a vessel with oil and add bay leaves. After that add onion, ginger and garlic paste. Reduce the heat to medium and fry this mixture until it turns translucent and oil starts to separate.
2. Now add red chili powder, turmeric powder, coriander powder and salt in this mixture. Mix well and cook it for another 5 min on medium heat
3. Add milk and little water into this mixture to make gravy. Bring it to boil on high heat. Reduce the heat to medium low. Add fresh cream and garam masala powder. Mix it well and cover this vessel with a lid. Cook this gravy for another 3-4 min on medium low heat. Now turn off the stove.
4. Add koftas into this prepared Gravy and serve hot with rice or chapatti. (Remember one thing; add koftas to gravy only 5-6min before serving otherwise kofta would break.)

Labels: Mughlai, Side Dish, Traditional Indian, Vegetarian

posted by Rashmi @ 3:40 PM, ,

CHICKEN BIRYANI
Monday, March 24, 2008

Biryani is derived from persian word 'Birian' which means fried or roasted. Basically this dish is south Asian dish made from mixture of spices, rice,meat or vegetables and curd. There is 20-30 kind of Biryani and each kind has its own taste. In India chicken biryani is very famous rice dish. We can find this dish every restaurant and parties. Its preparation took long time but finally when you have this Biryani you could realize its worth.
Servings: 4
Cooking Time: 45-60 min
INGERDIENTS:
1. Boneless chicken -1lb ( cut into bite size )
2. 1 cup non-fat yogurt
3. Ginger paste – 1tbsp
4. Garlic paste – 1tbsp
5. Cloves -3-4
6. Green cardamom – 4
7. Cinnamon stick – 1 ( about 1”)
8. Bay leaf – 1
9. Cumin seeds – 1tsp
10. Coriander powder – 2 tbsp
11. Cumin powder - ½ tbsp
12. Turmeric powder -1 tsp
13. A pinch of saffron ( soaked in water)
14. Garam masala – 1tsp
15. Red chili powder – 1tbsp
16. 1 large onion ( roughly chopped)
17. 1 large tomato (chopped)
18. 1 medium size red onion ( cut into thin slices)
19. 4 tbsp butter/ ghee/ olive oil
20. 4-5 tbsp olive oil
21. 10 cashew nuts
22. 8-10 raisins
23. 8-10 almonds
24. 2 cups white basmati rice ( soaked in water for 1 hr)
25. Salt to taste
26. 2 boiled egg ( cut into halves )
METHOD:
1. Drain water from soaked rice in a colander and let it be in it for 20 minutes. Now place the rice in a heavy bottomed vessel with 3 ½ cups of water, 1/2 tbsp of salt and few drops of oil. Cover it and bring to boil over high heat. Uncover it and cook without stirring on medium heat for about 7-8 min or until rice becomes just tender (take a few grains and chew them. Are they cooked??). Remember, rice should not be overcooked otherwise rice grains won't remain separated from each other. Turn off the stove and cover with lid.
2. Take a bowl and place boneless chicken, yogurt, cumin powder, bay leaf, garam masala powder, 2 cardamom pods, 2 cloves and garlic-ginger paste in it. Mix them well and keep this bowl in refrigerator for marinating the chicken.
3. After that, heat a pan with 3 tbsp of olive oil. Add cumin seeds, 2 cardamom pods, 2 cloves and cinnamon stick. When they crackle, add coarsely chopped onion and salt. Fry on medium heat until onions turn translucent. Now add chopped tomato and fry for another 2-3 min on medium heat. After that, add marinated chicken, turmeric powder, red chili powder, coriander powder and mix well. Fry them for 4-5 min on medium high heat and stir occasionally. Add 1 cup of water and cook till chicken pieces get cooked.
4. Again heat a pan with butter/ghee/oil. Add cashews, dry grapes & almonds and fry them for 1 min on medium heat. Now add red onion slices and sauté them till they turn to golden brown. Remove this pan from heat.
5. After that, take a heavy bottomed pot. Spread a layer of nuts and onion mixture (1/3 of the mixture prepared in the previous step) in it. Now, spread a layer of cooked rice (1/3 of total rice) over it and sprinkle saffron water. After that, spread 1/3 of chicken mixture prepared in 3rd step. Repeat this procedure for rest of the nuts & onion mixture, rice, saffron water and chicken mixture.
6. Cover the pot with lid and cook on low heat for 25-30 min or until steam starts coming out of the lid. Turn off the stove. Place this chicken biryani in serving bowl and place the boiled egg halves on rice & serve with raita.

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chicken biryani mughlai indian cuisine recipes recipe

Labels: Chicken, Egg, Mughlai, Traditional Indian

posted by Rashmi @ 7:44 PM, ,

SHAHI (Royal) KEBAB
Wednesday, June 6, 2007

Here comes another kebab. Last one was Shami Kebab. This time it is Shahi (Royal) Kebab. Why is it Royal? Well, you better taste it first!! Yesterday, my husband requested me to prepare something which I had never made. I vaguely knew how to make Shahi Kebabs but had never tried before. After googling for an hour and talking to my mother and Maneesha, I decided to make it. My husband also deserves some credit for his suggestions.

INGREDIENTS

1. Ground chicken – 200gm
2. Paneer/ tofu – 100gm (mashed)
3. Ginger paste - ½ tbsp
4. Garlic paste - ½ tbsp
5. Chopped coriander/cilantro leaves – 2 tbsp
6. Dried fenugreek leaves – 1 tbsp
7. Chopped red onion – 2 tbsp
8. White pepper powder – 1 tbsp
9. Black pepper powder - ½ tsp
10. Salt to taste
11. White vinegar – 2 tbsp
12. Cumin powder – 1 tsp
13. Coriander powder - ½ tbsp
14. Red chili powder – 1tsp
15. Chopped cashew – 2 tbsp
16. Chopped almonds – 2 tbsp
17. Pistachio – 2 tbsp
18. Butter/olive oil – 2 tbsp
19. Egg – 1 or egg white - ¼ cup
    

METHOD:

1. Take a bowl and mix all the ingredients except butter/oil in it. Make soft dough from the mixture. Place this dough in a covered box or Zip lock and keep it in refrigerator. Let it marinate for 2-3 hr.
2. After marinating it, divide in 10-12 equal portions. Now grease your palms and make kebabs like italian sausage/ salami. Put bamboo or steel skewer through them and brush little bit of oil/butter.
   
   
3. Now preheat an oven at 375 degree F. Keep all kebabs with skewer in a baking tray. Place this tray in oven at upper rack and broil them for 8-9 min each side or until they turn to golden brown.
   
   
4. Remove the kebabs from oven and serve hot with Mango-Mint chutney/dip.
   If you are going to use bamboo skewer then soak them in water for 15-20 min to prevent burnnig of bamboo skewers.
   
   
   

Indian Cuisine Traditional Indian Appetizer Snack Recipe Recipes Kebab Royal Shahi Kebab Chicken

Labels: Appetizer, Chicken, Mughlai, Snacks

posted by Rashmi @ 5:44 PM, ,

KATHAL BIRYANI (JACKFRUIT FRIED RICE)
Saturday, May 26, 2007

Ask me please… was it tasty or was it tasty!!! Actually, it was great!!

Serving: 4

Cooking time: 50-60 minutes

INGREDIENTS:

1. 1 can green jackfruit (drained weight 250 gm) - cut in to bite size
2. 1 cup non-fat yogurt (curd)
3. Garlic paste-1 tbsp
4. Ginger paste-1 tbsp
5. Cloves-4
6. Green cardamom-4
7. Cinnamon stick-1 (1 inch)
8. Bay leaf-1
9. Cumin seeds-1 tsp
10. Coriander powder-1 ½ tbsp
11. Cumin powder-1 tsp
12. Turmeric powder-1 tsp
13. A pinch of Saffron (soaked in water)
14. Red chili powder-1 tbsp
15. Garam masala-1 tsp
16. Chopped coriander leaves-1 tbsp
17. 1 large onion (roughly chopped)
18. 1 medium tomato (chopped)
19. 1 medium size red onion (cut in to slices)
20. 4 tbsp butter/ghee/olive oil
21. 4-5 tbsp olive oil/vegetable oil
22. 8-10-cashew nuts
23. 8-10- dry grapes
24. 8-10-almonds
25. 1 ½ cups white basmati rice (soaked in water for 1 hr)
26. Salt to taste

METHOD:

1. Drain water from soaked rice in a colander and let it be in it for 20 minutes. Now place the rice in a heavy bottomed vessel with 2 ½ cups of water, 1/2 tbsp of salt and few drops of oil. Cover it and bring to boil over high heat. Uncover it and cook without stirring on medium heat for about 7-8 min or until rice becomes just tender (take a few grains and chew them. Are they cooked??). Remember, rice should not be overcooked otherwise rice grains won’t remain separated from each other. Turn off the stove and cover it.
2. Now heat a pan with 2 tbsp oil. Add jackfruit pieces and sauté them for 10 min on medium heat. (Traditionally, we should deep fry the jackfruit pieces, but I prefer to sauté them for health reasons.) Turn off the stove.
   
3. Take a bowl and place sautéed jackfruit, yogurt, cumin powder, bay leaf, garam masala powder, 2 cardamom pods, 2 cloves and garlic-ginger paste in it. Mix them well and keep this bowl in refrigerator for 1-2 hr for marinating jackfruit.
   
   
   
4. After that, heat a pan with 3 tbsp of olive oil. Add cumin seeds, 2 cardamom pods, 2 cloves and cinnamon stick. When they crackle, add coarsely chopped onion and salt. Fry on medium heat until onions turn translucent. Now add chopped tomato and fry for another 2-3 min on medium heat. After that, add marinated jackfruit, turmeric powder, red chili powder, coriander powder and mix well. Fry them for 4-5 min on medium high heat and stir occasionally. Add 1 cup of water and cook till jackfruit pieces get cooked and become tender. Turn off the stove.
   
   
   
5. Again heat a pan with butter/ghee/oil. Add cashews, dry grapes & almonds and fry them for 1 min on medium heat. Now add red onion slices and sauté them till they turn to golden brown. Remove this pan from heat.
   
   
   
6. After that, take a heavy bottomed pot. Spread a layer of nuts and onion mixture (1/3 of the mixture prepared in the previous step) in it. Now, spread a layer of cooked rice (1/3 of total rice) over it and sprinkle saffron water. After that, spread 1/3 of jackfruit mixture prepared in 4^th step. Repeat this procedure for rest of the nuts & onion mixture, rice, saffron water and jackfruit mixture.
7. Cover the pot with lid and cook on low heat for 25-30 min or until steam starts coming out of the lid. Turn off the stove.
8. Place it in serving dish or bowl. Garnish with chopped coriander leaves and serve with raita.
   
   

Technorati Tags:biryani, mughlai, kathal, jackfruit, kathal biryani, indian, cuisine, recipes, recipe, vegetarian biryani

Labels: Mughlai, Traditional Indian, Vegetarian

posted by Rashmi @ 9:36 AM, ,

SCRAMBLED EGG BIRYANI/ FRIED RICE
Thursday, May 10, 2007

INGREDIENTS:-

1. 1 cup raw basmati rice
2. 4 eggs
3. 1 medium size onion (chopped)
4. 2 spoon chopped coriander leaves
5. 1-2 sliced green chilies
6. bay leaf, 2 clove, 1 cardamom
7. 1 teaspoon cumin seeds
8. 1 spoon ginger paste
9. 1 spoon garlic paste
10. 1 tomato (chopped or pureed)
11. 1 teaspoon red chili powder
12. 1 teaspoon coriander powder
13. 1 teaspoon garam masala powder
14. ½ teaspoon turmeric powder
15. 1 teaspoon cumin powder
16. 3 spoon olive oil or butter
17. 1 spoon capsicum (sliced)
18. 1 spoon grated carrot
19. 1 spoon green peas
20. salt to taste
21. 2-3 onion rings
22. 4-5 cashews
23. 4-5 almonds

METHOD:-

Soak the rice in water for 1-2 hr and drain it in colander. Cook it with 2 cups of water and 1-2 drop of oil. Although basmati rice grains tend to remain separate once cooked properly (and that is what we want), do not over cook. Keep aside the cooked rice and let it cool for a while. Meanwhile, beat the eggs in a bowl with little bit of salt. Heat a pan with 1 spoon of oil. Pour all beaten egg batter in the heated pan and stir regularly until the batter gets cooked. Heat a deep pan with 2 spoons of oil (or Ghee/Butter if you do not mind a bit of fat). Add cumin seeds, bay leaves, clove, cardamom and sauté for 1 min or until everything starts looking light brown. Add chopped onion, garlic-ginger paste, and salt. Stir regularly until onion gets transparent. Now add chopped tomato and all the spices ( chili, coriander, garam masala, turmeric, cumin powder ) and cook it for 3-4 min. After that add all chopped vegetables and cook for 5 min or until oil starts separating from the mixture. The mixture is prepared and now we add cooked rice, cooked egg batter and salt in the pan and mix it well. Transfer everything to a baking tray and cover it with foil. Now preheat your oven to 270 degrees F and bake it for 10 min. If you do not wish to use an oven then cover the pan and cook it for 10 min at low heat. Garnish the dish with chopped coriander leaves, roasted cashew, almonds and onion rings. Mouth watering delicious Biryani is ready. Serve it with raita.

Diabetic people can replace white basmati rice, whole eggs and butter with brown rice, egg white and olive oil respectively. The dish will be still tasty, yet healthy for you.

Technorati Tags:biryani, indian cuisine, recipe, recipes, scrambled egg, basmati rice, fried rice

Labels: Egg, Mughlai, Traditional Indian

posted by Rashmi @ 1:22 PM, ,