Moglai Biryani

INGREDIENTS:

2 Whole Chickens (Skinned)
(Marinade Ingredients)
1 pint of sour curd
2 tbsp chopped onion
1 tsp chopped garlic
2 tbsp of ground coriander
1 tsp of turmeric powder
1 tsp ground pepper
1 tbsp ground poppy seeds
1 tbsp of ground almonds

(for Rice)

2 lbs of basmati rice
1 lb of ghee or butter
1 onion
1 crushed clove of garlic
1/2 tsp of saffron
10 whole cardamoms
10 whole cloves
2 2" sticks of cinnamon

DIRECTIONS:

This is very rich and authentic recipe just the way it was prepared at Moghul times.
You obviously need plenty of time to do this recipe.
The quantities specified are for a big party because that's when you cook this
kind of dish.
This kind of biryani preparation is a long and slow process.
Most of the cooking must be done on low heat.

(For Korma)

Cut chicken into large pieces and Marinate them in mixture
of marinade ingredients for at least 2 hours.
In 2 ozs. of ghee (or butter), fry lightly for 2-3 minutes the following:
1 tbsp of chopped onion, 2 cloves of garlic, 8 cloves, 6 cardamoms and 2 sticks of
cinnamon.
Add to this the marinated chicken and the whole of marinade, and allow the chicken
to cook in its own juice without adding any water.
Cover and cook on low heat until the chicken is tender.

(For Rice)

In a large vessel fry onions, garlic and spices in ghee.
Add rice and mix it lightly.
Continue frying on low heat for 4-5 minutes.
Add saffron, salt to taste and sifficient boiling water to cover the rice.
Cover the vessel and cook on low heat until the water is completely absorbed
and rice is cooked.
Occasional tossing of rice using a spatula may be required to avoid pulping.
Now work into it ½ lb. of raisins, ¼ lb of almonds,
¼ lb of pistachios and ½ lb of dry dates.

(Finish)

The blending of Korma and rice must be done carefully to prevent breaking up of meat or
rice.
Take each piece of chicken and work it carefully into the rice,
using up as much of gravy as possible.
Cover the pan tight and stand it on very low (warm) heat.
Garnish this dish with silver leaf.

Serve the Biryani with Raita or some kind of light salad.

Kheema Biryani

INGREDIENTS:

1½ lbs (750 gms) Minced Mutton
100 gms Whole Masoor (lentils)
250 gms Curd
500 gms Long Grain Rice
2 tbspn ghee
2 big Potatoes
2 big Onions
4 big Tomatoes
1 cup Coriander leaves chopped
1/2 cup Mint leaves chopped
1 tbsp Ginger Garlic Paste
2 Green Chillies slit
1 tbsp Mixed Garam Masala
1/2 tbsp Khambati Sambhar Pwdr
1 tsp Tumeric Powder
2 tsp Chili powder
2 tsp Dhania Jeera powder
1/2 tsp Freshly ground Black Pepper
1 tbsp Shredded ginger
2 pinches Saffron soaked in warm water
1 pinch Jalebi colour soaked with the saffron
3 boiled eggs
1 cup birista (Fried onions)
2 Lemons
1 egg
Oil for frying
Salt to taste


DIRECTIONS:

Soak Masoor ½ hrs prior to cooking.
Divide the kheema into two equal portions.
Marinate one portion with salt, 1 tsp ginger garlic paste, 1 tsp garam masala,
½ tsp freshly ground black pepper, one egg and keep aside.

Parboil the rice with grated ginger, salt and 1 tsp garam masala. Drain and reserve.
Make large pieces of the potato and fry them.
Heat oil, fry the onions until light brown.
Add the remaining garam masala, ginger garlic paste, slitted green chilies,
chili powder, tumeric, dhania jeera powder and fry until oil seperates.
Then add the finely chopped tomatoes and salt.

Mix the mince, masoor into this and cook until the masoor is cooked
but still whole.

Stir in half the fresh coriander and mint leaves.

Grease the bottom of a large dish with some ghee.
Arrange the cooked mince on it.
Sprinkle fried potatoes, coriander and mint leaves and half of lemon juice.

Make small balls from the marinated mince and arrange on top of this layer.
Top the mince balls with the curd and half of the birista.
Layer the rice on the mince balls and top with soaked saffron and colour.
Sprinkle remaining lime juice and decorate the top with birista and sliced boiled eggs.

Bake covered for 40 minutes in a hot oven or on low heat for 30 minutes.

Cauliflower Pulav

INGREDIENTS:

1 Cauliflower
3 Potatoes
1 Garlic
1 small piece Ginger
4 Greeen Chillies
3 cups Basmati Rice
¼ cup Vegetable Oil
1 tsp Turmeric powder
3 Onions
3 Tomatoes

DIRECTIONS:

1. Fry rice in vegetable oil lightly and pressure cook.
2. Clean Cauliflower and boil it.
3. Cut Potatoes into small pieces and fry them in oil.
4. Heat oil in a pan and add chopped Onions.
Make a paste of Ginger and Garlic and add them.
5. Add chopped tomatos.
Fry them along with turmeric powder and green chillies and mix them
6. Add boiled cauliflower and Green peas.
7. Finally, mix the boiled rice gradually and mix them.
Add fried potatoes.
8. Garnish with coriander leaves
9. Serve it hot.

Golden Glow Salad

INGREDIENTS:

2 nos. Carrot(grated)
½ cup Peanuts(roasted)
10 slices Pineapple

DIRECTIONS:

For Salad cream Cream 1 cup 2 tbsp. Refined or Salad Oil (as required) 1/2 tsp. Mustard Powder 3 tsp Powder Sugar 1 tsp. Lemon Juice DIRECTIONS:Mix all ingredients for salad cream and cool for 2 hours. Grate the carrots, add peanuts, salt and pepper and salad cream. Arrange slice of Pinapple in a shallow dish. Put one tablespoon of mixture on each slice. Decorate with a cherry , cool and serve.

Crunchy tomato salad -- Light and hard to resist

INGREDIENTS:

3 nos. Tomato(large, ripe and firm)
1 cup Peanuts(roasted and coarse ground)
½ cup Coconut(freshly grated)
½ cup Cilantro(chopped)
Sugar to taste
Salt to taste
1 tbsp. Lime juice

DIRECTIONS:

Chop the tomatoes into med size pieces. Mix all the ingredients and serve.

Ginger Salad - Very light and delicious

INGREDIENTS:

1 no. Cucumber(med. size)
1 no. Bell pepper(red)
1 tbsp. Ginger(grated)
1 tbsp. Coriander leaves(chopped)
1 no. Onion(minced)
Sugar to taste
1 tsp. Chili Sauce (green)
Lime juice to taste

DIRECTIONS:

Peel and cube the cucumber and the avocado. Sprinkle the lemon juice and keep aside.deseed the pepper. Mix the salad dressing add the cucumber avocado and red pepper toss and serve.

Cauliflower Pulav - Rice

INGREDIENTS:

1 Cauliflower
3 Potatoes
1 Garlic
1 small piece Ginger
4 Greeen Chillies
3 cups Basmati Rice
¼ cup Vegetable Oil
1 tsp Turmeric powder
3 Onions
3 Tomatoes

DIRECTIONS:
1. Fry rice in vegetable oil lightly and pressure cook.
2. Clean Cauliflower and boil it.
3. Cut Potatoes into small pieces and fry them in oil.
4. Heat oil in a pan and add chopped Onions. Make a paste of Ginger and Garlic and add them.
5. Add chopped tomatos. Fry them along with turmeric powder and green chillies and mix them
6. Add boiled cauliflower and Green peas.
7. Finally, mix the boiled rice gradually and mix them.Add fried potatoes.
8. Garnish with coriander leaves
9. Serve it hot.

Moure Kulambu - SIDE DISH

INGREDIENTS:

2 tsp Urud dhall
2 tsp Moong dhall
5 gms par boiled rice
1 tsp Jeera seeds
2 gms fenugreek
5 green chilies
1 tsp. Ginger paste
¼ Gallon (1 litre)
curda pinch of turmeric powder
Mustard seed,
curry leaves for seasonning
salt to taste

DIRECTIONS:

1. Grind all dals, rice, chilies and jeera in to a paste.
2. Mix it well with the curd so that there are no lumps left.
3. Heat oil in a vessel and add mustard seed and curry leaves.
4. Now pour in the curd mix and remove immediately as soon as it is warm.
5. Add salt. Serve it with rice

Ghee Rice

INGREDIENTS:

2 cups Basmati Rice
¼ cup Ghee1
½ cups Onions (chopped)
2 pieces Cinnamon
20 Cloves
10 Cardamom
1 Garlic
2 pieces Ginger
Salt for taste

DIRECTIONS:

Grind ginger and garlic to a fine paste.Wash and soak rice in water for ½ hourHeat ghee in a vessel and fry chopped Onions. Add Cinnamon, Cardamom and Cloves and fry them. After few minutes add the rice and mix them for 3 minutes. Add the grinded paste. Add 1½ cup of water and salt. Pressure cook for 10 minutes in a cooker.Serve hot.

Bisi Bele Baath (Rice)

INGREDIENTS:

1 1/2cups rice
1 cup toor daal
Mixed vegetables[100gms each cut in cubes]
Potatoes,carrots,pearl onions,beans,squash[green]
thick Tamarind pulp
1 tbsp Sambaar powder1 tsp chilli powder
1/2 tsp turmeric powder
salt to taste(GRIND)
1 tsp Sesame seeds
1/2 tsp Fenugreek seeds
1 tsp Cumin seeds
1 tsp Dhaniafew black pepperfresh coconut-less than half a shell.
dry red chillies

DIRECTIONS:

1)Pressure cook daal and keep aside.2) After grinding take a thick bottomed vessel and add ghee (generously) and fry the paste nicely until you get a good aroma, but keep stirring.Then add the mixed vegetables, tamarind pulp, dry ingredients(sambaar powder,chilli and turmeric powder,salt)3) Now add the washed rice, the cooked daal and also add the required amount of water for cooking (for this quantity 5-6 cups of water should be sufficient)4) After the baath has been cooked (it should be in a semi solid consisitency,so if more water is required go ahead and add it) remove it from heat and serve hot with pappads.

Chicken Salad - Quick salad

INGREDIENTS:

½ lb. Chicken(boneless, cooked)
1 no. Egg(boiled)
½ clove Celery(diced)
1 cup Mayonnaise
½ tsp. Black Pepper
Salt to taste

DIRECTIONS:

Boil chicken with little salt. Drain and run for 5-10 seconds in a chopper. Add the rest of ingredients in the chopper and run for another 10 seconds. Remove and serve cold.

Side Salad - A very simple salad

INGREDIENTS:

½ cup Tomato(chopped)
½ cup Onion(chopped)
½ cup Cabbage(chopped)
½ cup Cucumber(chopped)
½ cup Carrot(chopped)
½ cup Pomegranate Seeds
½ cup Gorbanzo Beans(precooked/canned)
½ cup Kidney Beans(precooked/canned)
½ bunch Cilantro(finely chopped)
Salt to tasteSugar to taste
Black Pepper to taste

DIRECTIONS:

Mix all the ingredients well, add salt, Sugar and Black pepper before serving.

Creamy Fruit Salad - Fruits in a creamy sauce

INGREDIENTS:

½ lb. Fruits(assorted, sweet)
3 nos. Banana
25 nos. Cherries(jarred maraschino, halved)
½ cup Raw Cream
¾ cup Sugar(adjust to taste)
1 tsp. Vanilla Extract
1 tbsp. Corn Flour
3 cups Milk


DIRECTIONS:

Combine fruits, cherries with slices of bananas in a bowl, cover with plastic wrap and keep in refrigerator. Heat milk and add sugar. Mix corn flour with 1/4 cup of cold milk and add this to the hot milk after turning off heat. Add vanilla extract. Let the sauce cool down. Use an electric mixer to whip the whipping cream to soft peaks. Incorporate the whipped cream into cold custard sauce by folding action. Don't beat it or you will lose all the air. Now pour the mixture onto the fruit bowl and fold it very carefully. Pour into dessert bowls and keep in refrigerator for an hour before serving.

Carrot and Tomato Soup

Ingredients:

1/2 kg tomatoes
200 g carrot
2 tsp salt, or to taste
1/4 tsp powdered black pepper
water
1 tsp sugar (optional)
grated carrot for garnishing
cream for garnishing

Method:

Chop the tomatoes and carrots. Put them to boil, partially covered, with 1cup water and the salt. When it comes to a boil, lower the heat and simmer till the vegetables are completely cooked through. Cool and pass through a soup strainer or blend in a blender and then strain. Add water to make up to 4 1/2 cups of liquid. Put on the fire and bring to a boil and simmer. Add the sugar and the pepper. Simmer for about 10 minutes. Serve garnished with the cream and carrots.

Chilled Melon Soup

Ingredients:

1 medium melon, seeded and chopped
100 ml white grape juice
1-2 tbsp lime juice
1 tsp dried crumbled mint
tsp roasted fennel seedsgrated rind of 1 orange/sweet lime
150 ml curd
salt and pepper to taste
Garnishblanched orange peel stripspeeled grapesdiced meloncroutons

Method:

Blend all soup ingredients together. Strain. Re-season and chill thoroughly. Serve soup garnished with peel, fruit and croutons.

Chicken Mulligatawny Soup

Ingredients:
150 gm split red lentils
1 litre chicken stock
2tsp turmeric
1 diced potato
1 tbsp garlic paste
1 tbsp ginger paste
200 gm boneless chicken breast
3 tbsp oil 1 tsp cumin seeds
1 tsp coriander seeds L tsp chilli powder
2 tbsp lemon juice chopped coriander

Method:

Simmer lentils in stock with turmeric for 30 minutes. Add potato into the pan and simmer for 20 minutes. Puree the soup and season well.
Sprinkle the diced chicken with salt and pepper.
Heat oil in a pan and add ginger paste, garlic paste, and coriander and chilli powder.
Add chicken and stir-fry for two minutes before adding the pureed soup.
Sharpen with lemon juice and garnish with coriander.

Potage Dubary (Cream of Cauliflower Soup)

Ingredients:

300 ml vegetable stock
200 gm cauliflower
50 gm roux
50 gm onions
10 gm garlicsalt and pepper-to taste
60 gm butter
30 ml cream

Method:

Heat butter, add garlic and onions and saut Add the cauliflower and saut 2 minutes. Then add the vegetable stock and cook for about 10 minutes.Add roux and thicken. Put through a blender and sieve.Heat and finish with cream, add small pieces of cauliflower as garnish.

Spinach and Pepper Soup

Ingredients:

2 tbsp oil
1 tbsp spring onion paste
1 tbsp flour
350 ml vegetable/ chicken stock
1/2 kg blanched spinach leaves
grated nutmeg
salt and pepper
1 bay leaf
250 ml whipped curd

Pepper Soup
2 tbsp oil
1 chopped onion
2 star anise
1/2 kg deseeded tomatoes
1 tsp tomato puree
250 gm red bell peppers- seeded and chopped
2-3 tbsp cream


Method:

For the spinach soup, soften the spring onion on hot oil for 1 minute. Stir in flour and continue cooking for a further minute. Pour in the stock. Bring to a boil.
Add the spinach, nutmeg, seasoning and bay leaf to the pan. Simmer for 5-7 minutes.
Remove bay leaf and blend the soup and re-season. Cool and whisk in yoghurt. Serve with the pepper mixture.

For the pepper soup, soften onion in oil for 5 minutes. Add star anise, tomatoes, and puree. Season well and cook for five minutes.

Stir in chopped bell peppers. Continue cooking till thick. Season and strain. Whisk in the cream. Serve with the spinach soup.

:Star Anise:

(Star anise is the unusual fruit of a small oriental tree. It is, as the name suggests,star shaped, radiating between five and ten pointed boat-shaped sections, about eight on average. The fruit is picked up before it can ripen, and then it is dried.They are available whole or even ground to a red-brown powder.)

Tomato Soup

Ingredients:

3/4 kg tomatoes
1 small carrot
1 medium potato
2 tsp salt
1/4 tsp powdered black pepper
water
1 tsp sugar
2 slices bread
cream - for garnishing
oil - for deep frying


Method:

Chop the tomatoes, removing the black stalk heads. Peel and chop the carrot and potato.
Put the tomatoes, carrots and potatoes to boil, partially covered, with 1cup water and the salt.
When it comes to a boil, lower the heat and simmer till the vegetables are completely cooked through.

Remove from fire and when cool enough to handle, pass through a soup strainer or blend in a blender and then strain. Add water to make up to 4 1/2 cups of liquid.
Put on the fire and bring to a boil and simmer. Add the sugar and the pepper. Simmer for about 10 minutes.

While the soup is simmering, cut the bread into cubes and fry in hot oil, till brown and crisp.
Serve garnished with the cream with croutons on the side.

Welcome

Welcome To Cook N Recipe.Here I'll try to inform you the best Recipe's.Stay intouch with Cook N Recipe.