Posted by: malihakhan on: April 6, 2011
Ingredients
Mutton Undercut 1/2 kg
Papaya 2 Tbsp (paste)
Salt
Garlic & Ginger paste 1 Tbsp
Vinegar 1/2 cup
Eggs
White sauce
Method
1. Marinate the meat for a few hours or overnight in papaya, salt, garlic & ginger paste, and vinegar.
2. Heat very little oil in a frying pan. Add meat and cook on high flame till done.
3. Serve topped with double fried eggs and white sauce.
Posted by: malihakhan on: April 6, 2011
Ingredients
Fresh Milk 1 kg
Sugar 12 tsp / 1 cup
Ghee 2-3 Tbsp
Cardamom 3 (whole, open)
Siwayyan (a.k.a vermicelli) 1/2 packet
Saboo dana (a.k.a tapioca pearls) 1/2-1 Tbsp (optional)
Almonds (thinly sliced)
Pistachios (thinly sliced)
Method
1. In hot ghee add cardamom and fry for a few seconds.
2. Add milk and sugar. Bring to a boil.
3. Add siwayyan. Cover and leave on low heat till milk dries to half and siwayyan are done.
4. Pour into serving bowl and decorate with sliced almonds and pistachios.
Posted by: malihakhan on: April 6, 2011
Ingredients
Yogurt
Water
Salt
Cumin (whole)
Garlic
Coriander leaves
Green chili
Method
Grind / blend all together.
Posted by: malihakhan on: April 6, 2011
Ingredients
Boneless chicken 1/2 kg
Yogurt 1/2-1 cup
Vinegar 2 Tbsp
Garlic 2 cloves (crushed)
Pepper 1 tsp
Salt 1/2 tsp
Lemon juice 1/2 lemon
Filling:
Sauce:
Method
1. Marinate chicken in the listed ingredients for 8-10 hours.
2. Heat 1/2 cup oil and cook chicken till tender.
3. Beat tahina in cold water (1 tsp at a time) till colour lightens.
4. Fill pitas with chicken, sauce and fillings.
Posted by: malihakhan on: April 6, 2011
Ingredients
Daal 1/2 cup
Salt
Turmeric
Red chili powder
Onions 2-3 slices
Garlic & Ginger paste 1/4 tsp
Tamarind water
Coriander leaves
Green chilies
Cumin (whole)
Red chili (whole)
Method
1. Wash the pulse thoroughly.
2. In the pan put the pulse and add water about 1/2 inch above pulse’s level.
3. Add garlic & ginger paste, turmeric, chili powder, and onion slices.
4. Cook covered on low heat for an hour. Make sure the lid is open slightly so that the daal does not overflow during cooking. Add more [boiling] water if it dries up.
5. When the daal is cooked, add salt, tamarind water, green chilies, and coriander leaves.
6. “Baghaar”: In a separate frying pan, heat oil and fry cumin and red chilies.
7. Flip the “baghaar” into the daal. Immediately put the lid on the pan so that it doesn’t spray out of the pan.
Posted by: malihakhan on: April 6, 2011
Ingredients
Potatoes
Tomatoes
Capsicums
Cauliflower
Carrots
Peas
Onions*
Turmeric
Cumin (whole)
Salt
Red chili powder
Method
1. Fry onions and cumin in oil.
2. Add all the vegetables and spices and leave to cook on low (covered) till done.
Note: Emit onions if not using cauliflower.
Posted by: malihakhan on: April 6, 2011
Ingredients
Beef mince 1kg
Tomatoes 3 large (chopped)
Capsicums 2 large (chopped)
Onions 1+2 medium (thinly sliced)
Ginger & Garlic paste 2 tsp
Salt 1 tsp
Turmeric 1/2 tsp
Red chili powder 1 tsp
Black pepper powder 1/2 tsp (optional)
Coriander leaves (chopped)
Method
1. Heat oil and fry 1 onion till golden brown.
2. Add the mince and stir well on high flame (till it evens out in colour).
3. Reduce flame to low and add remaining onions and spices.
4. Cover and leave for 30 minutes (till onions are soft).
5. Stir on high flame to dry water, if any.
6. Add tomatoes, cover and cook on low flame for 30 minutes (till tomatoes are cooked).
7. Stir on high flame to dry water, if any.
8. Add capsicums, cover and cook on low flame for 10 minutes.
9. Turn off flame and add coriander leaves.
Posted by: malihakhan on: April 6, 2011
Ingredients
Masoor daal (pulse) 1 cup
Garlic & Ginger paste 1 Tbsp
Turmeric 1 tsp
Chili powder 1/2 tsp
Salt 1 tsp
Red chili 3-4 (whole)
Cumin 1 tsp (whole)
Green chilies 2 (optional)
Garlic 3-4 (thinly sliced)
Tomatoes 1 (chopped) (optional)
Coriander leaves (chopped)
Method
1. Wash the pulse thoroughly.
2. In the pan put the pulse and add water about 1/2 inch above pulse’s level.
3. Add garlic & ginger paste, turmeric, and chili powder.
4. Cook covered on medium-low heat for an hour. Make sure the lid is open slightly so that the daal does not overflow during cooking. Add more [boiling] water if it dries up.
5. When the daal is cooked, add salt, tomatoes, green chilies, and coriander leaves.
6. “Baghaar”: In a separate frying pan, heat oil and fry garlic (till golden), cumin, and red chilies.
7. Flip the “baghaar” into the daal. Immediately put the lid on the pan so that it doesn’t spray out of the pan.
Posted by: malihakhan on: April 6, 2011
Served best with seekh kababs or Lebanese food.
Ingredients
Chickpeas 1 cup (boiled)
Tahina 2Tbsp
Lemon 1 large
Garlic 5 cloves
Salt
Olive oil
Method
Grind all into a paste.
Posted by: malihakhan on: April 6, 2011
This is a great 30-minute, easy-to-cook, delicious recipe. Tastes best with chapati.
Ingredients
Potatoes 3 (cut in wedges)
Onion 1 medium (fried till light brown)
Red chili 2-3 (whole)
Cumin 1/2 tsp (whole)
Green chilies 2 (chopped 1/2 inch wide)
Lemon juice 1 tsp
Salt
Method
1. Heat oil in pan and fry onions till golden brown. Set aside.
2. In medium-hot oil add the cumin and red chili. Fry for a few minutes and then add potatoes.
3. Sprinkle salt to taste, cover and leave on low heat.
4. About 15 minutes later, add the green chilies.
5. When the potatoes are done (nearly 20-25 minutes), uncover and leave to cool off for a bit.
6. Sprinkle lemon juice and fried onions.
