KADHI KHICHDI RECIPE

INGREDIENTS :

KHICHDI RICE :

• 1/4 cup ghee

• 1 tbsp. cumin seeds

• 3 bay leaves

• 2 cinnamon sticks

• 3 green cardamom

• 1/2 tsp. turmeric powder

• 750g pre-soaked rice

• 1/4 cup pre-soaked moong dal/yellow lentils

• 6 cups of water

• 12 tsp. salt

• fried onion 1 handful for garnishing

QEEMA CURRY:

• 1/2 cup oil

• 500g mince

• 2 bay leaves

• 2 green cardamom

• 2 cloves

• 2 cinnamon sticks

• 2 tsp. red chilli powder

• 1 tsp. garam masala powder

• 1/2 tsp. turmeric powder

• 1/2 tsp. salt

• 1 tbsp. ginger & garlic (chopped)

• 1 cup onion (chopped)

• 1 cup tomato paste

• 1 cup water

• Green chillies 3-4

• Curry leaves 10

KADHI:

• 400ml coconut milk

• 500g yogurt

• 6 green chillies

• 10-15 garlic cloves

• 1/2 cup coriander leaves

• 1 tsp. cumin seeds

• 3 tbsp. gram flour/baisan

• 1/4 cup ghee

• 1 small onion (half moon cut)

• 5 dried red chillies

• 1/4 tsp. mustard seeds

• 10-15 curry leaves

• 1/4 tsp. salt

• 1 cup water

PROCEDURE :

PREPARE KHICHDI RICE :

• Take ghee for rice in a pan and let melt completely.

• Now add all ingredients except fried onions in the same sequence mentioned in ingredients' list.

• And let cook until all water soaks up.

• When water soaks up garnish with fried onions.

PREPARE QEEMA CURRY:

• Take oil in a pan, add mince and let cook until changes colour.

• Now add whole spices, red chilli powder, garam masala, ginger garlic, turmeric, salt, onion, tomato paste and let cook until oil simmers.

• Add 1/2 cup water and let cook until oil simmers.

• Add the remaining half cup of water and garnish with curry leaves and green chillies.

PREPARE KADHI:

• In a blender pour coconut milk, yogurt, green chillies, garlic cloves, coriander leaves, gram flour, cumin seeds and blend well.

• In a pan at medium to low heat take ghee melt and add onion dried chillies, mustard seeds, curry leaves and let turn golden brown. 

• Pour blended ingredients in.

• Add salt and rinse your blender jar with 1 cup water.

• Let cook until small bubbles start appearing at edges of pot.

• DO NOT bring to boil.

SERVE HOT !!

 

SINDHI BIRYANI RECIPE

 

INGREDIENTS :

PREPARE RICE :

• 5 potatoes

• 1 tsp. black cumin

• 2 inch Cinnamon sticks

• 3 Star anise

• 2-3 bay leaves

• 1 tsp. black pepper corns

• 5 cloves

• 4 green cardamom

• 3 black cardamom

• 1 handful mind leaves

• 1 handful coriander leaves

• 2 medium tomatoes(rings)

• 3-4 green chillies

• 1 tsp. salt

• 1 kg pre-soaked rice

• 1 lemon (rings)

PREPARE BIRYANI MASALA :

• 1 tbsp. coriander seeds

• 1 tbsp. white cumin

• 1 tsp. black cumin

• 1/2 nutmeg

• 2 mace

• 1 tsp. black pepper corns

• 10 green cardamom

• 10 cloves

• 2 black cardamom

• 2 star anise

• 3 cinnamon sticks

• 3-4 bay leaves

• 1 tbsp. fennel seeds

• 1 tsp. salt

• 1 tsp. turmeric powder

• 2 tbsp. red chilli powder

• 2 tbsp. kashmiri red chilli powder

PREPARE GRAVY :

• 1 whole garlic

• 2 inches ginger

• 2 medium sized onions

• 1 cup oil/ghee

• 3 green cardamom

• 2 black cardamom

• 1 star anise

• 2 cinnamon sticks

• 3 cloves

• 2 bay leaves

• 1 kg chicken

• a pinch of zarda color in 2 tbsp. of kewra water

• 1 tomato (rings)

• 1 cup yogurt

• 4-5 aloo bukhara in 1 cup water

FOR LAYERING :

• 2 tbsp. ghee

• fried onions, mint, coriander leaves and green chillies for garnishing

• zarda color + 2 tbsp. kewra water

PROCEDURE :

• Boil water to cook rice, add all ingredients entitled for rice preparation. When rice is 75% done remove potatoes and drain water.

• Color the separated potatoes with solution of a pinch of zarda color in 2 tbsp. of kewra water.

• Roast all spices entitled for biryani masala preparation and grind.

• Chop ginger, garlic and onions in a chopper. 

• Take ghee/oil for gravy preparation in a pan and saute chopped ingredients until brown. Add chicken and cook until changes color.

• Add potatoes and tomatoes and let cook 10 minutes over medium flame.

• Now add yogurt, 4 tbsp. of biryani masala and plum water. Cover and let cook for 20 minutes over medium flame.

• Do layering by first spreading a tbsp. of  ghee in pan, spread rice and gravy layer by layer ending the top at rice layer.

• Add all remaining ingredients for layering and leave for dum at low flame for 10 minutes.

• Biryani is ready when smoke evolves upon removing the lid.

MALAYSIAN CHICKEN OIL RICE

INGREDIENTS :

• 3 tbsp. butter

• 1 inch cinnamon stick

• 1 Black Cardamom

• 2 Star anise

• 3 slices ginger

• 12 garlic cloves

• 125gm chicken fat

• 1 cup water

• 2 &1/2 tsp. salt

• 2 chicken breasts (each of 125gm)

• 4 tbsp. soy sauce

• 2 tbsp. dark soy sauce

• 750gm pre-soaked rice

• 6 cups of water

• white pepper to sprinkle

• 1 tsp. chopped ginger

• 1 tsp. chopped garlic

• 1 tbsp. chopped green chillies

• 2 tbsp. vinegar

• 1 tsp. brown sugar

PREPARATION

• Melt 1 tbsp. butter in a pan, add cinnamon, star anise, black cardamom, ginger slices, garlic cloves. Sauté until brown and add chicken fat.

• When fat changes color add water and a tsp. of salt. Cover and leave over medium flame until oil separates.

• When oil separates collect separately.

• Pound breasts after wrapping in a plastic and marinate with 2 tbsp. each of soy sauce and dark soy sauce and half a tsp. of salt for 30 minutes.

• Meanwhile take separated chicken oil in a pan(intended to cook rice), saving a single tbsp. from it to cook chicken. Add pre-soaked rice, a tsp. of salt, water and leave to cook over medium flame until all water is soaked up.

• Take a grill pan, melt 1 tbsp. of butter and add saved chicken oil. Cook marinated chicken breasts (15 minutes each side), sprinkle white pepper over both sides.

• Melt a tbsp. of butter in pan. Add chopped ginger, garlic, green chillies. Saute a little and add vinegar and leftover marinade. Let turn thick and dissolve 1 tsp. of brown sugar. Sauce is ready.

ENJOY WITH CUCUMBERS AND SPRING ONIONS, LET ME KNOW IN THE COMMENTS SECTION HOW DO YOU GUYS LIKE IT ?

MUTTON DALCHA RECIPE

 INGREDIENTS :

FOR DALCHA :

• 1/2 cup oil

• 1 cup onion (cut into half moons)

• 3 bay leaves

• 2 inches cinnamon sticks

• 3 cloves

• 1 black cardamom

• 1 kg meat with marrow bones

• 1 tbsp. ginger paste

• 1 tbsp. garlic paste

• 1 tbsp. green chilli paste

• 1 tsp. salt

• 1 tsp. turmeric powder

• 1 tbsp. coriander powder

• 1 tbsp. garam masala powder

• 8 cups water

• 1/4 cup oil

• 1/2 cup onion (chopped)

• 1 tsp. ginger paste

• 1 tsp. green chilli paste 

• 1 tsp. garlic paste

• 1 tsp. salt

• 1 tsp. turmeric powder

• 1 tsp. coriander powder

• 1 tsp. crushed cumin

• 1 tsp. red chilli powder

• 1/4 cup tomatoes (cubes)

• 1 cup pre-soaked masoor dal

• 1 cup pre-soaked maash dal

• 1 cup pre-soaked urad dal

• 1 cup pre-soaked chana dal

• 1 cup pre-soaked moong dal

• 8 cups water

• 1/4 cup ghee 

• 1 tsp mustard seeds (rai dana)

• 1/2 cup onion (half moons)

• 10-15 garlic cloves

• 10-15 curry leaves

• 3-4 green chillies

• 4-5 dried red chillies

• 1/2 kg lauki (gourd) (cubes)

• 2-3 cups water

• 1/2 cup mint leaves

FOR RICE :

• 1 kg rice

• 1 tsp. salt

• 1 tsp. cumin seeds

• 2 inches cinnamon sticks

• 1/4 cup ghee

• 1 tsp. cumin seeds

• 1/2 cup onion (half moons)

PROCEDURE :

PREPARE DALCHA:

• In a pressure cooker add 1/2 cup of oil and fry 1 cup of onion (half moons) until golden brown, then add bay leaves, cloves, cinnamon, black cardamom and meat. Now add 1 tbsp. each of ginger, garlic and green chilli paste.

• Roll a little and add salt, turmeric powder, coriander powder and crushed cumin. Add 8 cups of water and pressure cook for 30 minutes.

• When meat is tender collect meat and other solids separately and liquid portion separate.

• Add 1/4 cup of oil to cooker and 1/2 cup of chopped onions, saute a little and add 1 tsp. each of ginger, garlic, green chilli pastes, salt, turmeric, coriander, cumin, red chilli powder to it and roll. 

• Add tomato cubes, all pre-soaked dals and 8 cups of water. Add water and let pressure cook for 15 minutes.

• When done and completely tender mix with liquid portion of gravy and blend well.

• Prepare Tarka in a pan with ghee, mustard seeds (rai dana), onion (half moons), garlic cloves, curry leaves, green chillies and dried red chillies and pour over dal blend.

• Now add separated meat, gourd cubes, water (2-3 cups or enough to tenderize gourd), mint leaves and leave to cook over low-medium flame for 10-15 minutes.

PREPARE ZEERA RICE:

• Cook rice and add salt, 1 tsp. cumin seeds, cinnamon sticks before draining water to incorporate flavor and drain water after wards.

• Take 1/4 cup oil in a pan, saute onions and other teaspoon of cumin seeds and add cooked rice to it. 

• Leave for 10-15 minutes under low flame.

AND THAT'S ALL ABOUT MUTTON DALCHA. ENJOY WITH YOUR FAVOURITE ACHAR, HAVE A GOOD MEAL :)

CHICKEN MANCHURIAN WITH EGG FRIED RICE

 

INGREDIENTS :

FOR RICE :

• 3 eggs

• 1/2 tsp. salt

• 1 pinch white pepper

• 1 pinch black pepper

• 2 tbsp. sesame oil

• 1/4 cup sesame oil

• 1 tbsp. chopped garlic

• 1 tbsp. chopped ginger

• 1/4 cup chopped carrot

• 1/4 cup chopped capsicum

• 1/4 cup chopped spring onion (white part only)

• 2 tbsp. soy sauce

• 1/2 tsp. white pepper

• 1/2 tsp. black pepper

• 750gm semi-cooked rice

• 1 cup chicken stock

• 2 tbsp. spring onion (green part)

 FOR MANCHURIAN :

• 500gm chicken (cut into cubes)

• 1 tsp. salt

• 1/2 tsp. white pepper

• 1/2 tsp. black pepper

• 2 tbsp. vinegar

• 2 tbsp. soy sauce

• 2 egg whites

• 2 tbsp. corn flour

• 1 cup oil

• 1/4 cup sesame oil

• 1 tbsp. garlic chopped

• 1 tbsp. ginger chopped

• 1/4 cup carrot (cubes)

• 1/4 cup onion (cubes)

• 1/4 cup capsicum (cubes)

• 1/2 tsp. salt

• 1/2 tsp. black pepper

• 1/2 tsp. white pepper

• 1 tbsp. brown sugar

• 2 tbsp. tomato ketchup

• 2 tbsp. garlic chilli sauce

• 2 tbsp. soy sauce

• 1 tbsp. dark soy sauce

• 2 tbsp. vinegar

• 1 cup chicken stock

• solution of 2 tbsp. corn flour in 1 cup water

PROCEDURE :

PREPARE RICE :

• Take eggs in a bowl, add salt, black pepper, white pepper and beat well until foamy.

• In a pan with 2 tbsp. sesame oil fry eggs into small lumps (follow video for demonstration).

• Collect separately. Take 1/4 cup sesame oil in the same pan.

• Add ginger, garlic, carrots, capsicum, spring onion (white part), soy sauce, black pepper, white pepper, roll all of them for few minutes.

• Now add rice, chicken stock and green part of spring onion.

• Add prepared eggs and leave to cook at low flame for 15 minutes.

PREPARE MANCHURIAN :

• In a bowl take chicken add salt, black pepper, white pepper, vinegar, soy sauce, egg whites, corn flour. Mix well and leave to marinate for 15 minutes.

• Fry in a cup of oil. Fry until golden brown and collect separately.

• Replace oil with 1/4 cup sesame oil. Add all the remaining ingredients and fried chicken. 

• Let come to simmering over medium flame.

SERVE HOT ! AND ENJOY YOUR MEAL :)

AFGHANI PULAO RECIPE

INGREDIENTS :

• 1/2 cup desi ghee

• 1/2 cup olive oil

• 250gm onion (cut into half moons)

• 1.5kg mutton

• 2 inches ginger+1 whole garlic blended with 1/2 cup water

• 1 tbsp. salt

• 1 tbsp. crushed cumin seeds

• 1 tsp. black pepper 

• 1 tsp. cinnamon powder

• 10 cups water

• 1.5kg pre-soaked rice

CARROT TOPPING :

• 1/2 cup olive oil

• 1/2 kg carrot (julienne cut)

• 1 tbsp. brown sugar

• 1/2 cup raisins

• 1 tsp. salt

PREPARATION :

• In a pressure cooker add ghee and olive oil and let become uniform, add onions and fry until golden brown.

• Now add meat, ginger garlic blend (let cook until water soaks up and add), salt, crushed cumin, black pepper, cinnamon powder and pour all the water. 

• Cover the lid and pressure cook for 30 minutes.

• After 30 minutes check if the meat is tenderized, if not then add more water and cook until tender.

• Transfer the cooked meat curry to another pot, add rice, cover the lid and cook until all water soaks up.

• In a separate pan roast all ingredients for carrot dressing (minimum 5-10 minutes).

AND TADAA!! ALL READY.... HAPPY MEAL, EID MUBARAK :)

 

TURKISH DONER KEBAB RECIPE WITH BUTTER RICE (bakra eid special recipe)

 

INGREDIENTS :

FOR RICE :

• 50gm butter

• 3 cloves 

• 3 green cardamom

• 2 tbsp. olive oil

• 750gm rice(pre-soaked)

• 6 cups of water

• 1 tsp. salt

• a pinch of saffron soaked in 1 tbsp. water

FOR DONER KEBAB  :

• 1/2 kg boneless meat

• 1 tbsp. dry basil leaves

• 1 tbsp. dry rosemary leaves

• 2 tbsp. soy sauce

• 2 tbsp. vinegar

• 1 tsp. turmeric powder

• 1 tsp. red chilli powder

• 1 tsp. ginger powder

• 1 tsp. garlic powder

• 1 tsp. tartar powder

• 1 tsp. salt

• 1 tbsp. brown sugar

• 2 tbsp. olive oil

• 2 tbsp. butter

FOR PICKLE:

• 4 cups water

• 5 tbsp. brown sugar

• 1/4 cup vinegar

• 1 tsp. salt

• 1 cup carrot (julienne cut)

• 1 cup cabbage (julienne cut)

• 1 cup beetroot (julienne cut)

• 1 cup onion (halved rings)

PROCEDURE :

PREPARE RICE:

• In a pan at low-medium heat melt butter, add olive oil and spices, roast a little and add pre-soaked rice.

• Now add water and salt. Cover the pan and let cook until all water soaks up.

•When done add saffron soaked water.

PREPARE DONER:

• Cut meat into thin slices and pound lightly with hammer enough to soak up spices into meat.

• Take hammered meat in a bowl, add vinegar, soy sauce and powdered spices.

• Crush basil and rosemary separately and add into meat marination.

• Leave to marinate for 3 hours.

• Brush a grill pan with butter and oil. Grill cook doner kebab, each side 5 minutes.

PREPARE PICKLE:

• Add water, brown sugar, vinegar and salt in a pan over medium heat.

• When comes to boiling add carrot and cook 10 minutes, add cabbage and cook 5 min., add onion cook 5 min. and collect all vegetables separate.

• Add beetroot in the same mixture cook 10 min. and collect.

ENJOY TURKISH DONER KEBAB PLATTER WITH BUTTER RICE, AND LET ME KNOW HOW DO YOU GUYS LIKE IT :) EID MUBARAK

KACHAY GOSHT KI DUM BIRYANI

 INGREDIENTS :

FOR RICE:

• 3 bay leaves

• 5 cloves

• 1 tbsp. black cumin

• 2 black cardamom

• 5 green cardamom

• 1 tsp. black pepper corns

• 5 inches cinnamon sticks

• 1 kg rice (pre-soaked)

FOR GRAVY:

•10 green cardamom

• Nutmeg half

• 3 black cardamom

• 5 cinnamon sticks

• 2 tbsp. cumin seeds

• 1 mace

• 1 kg mutton

• 1 tsp. salt

• 2 tbsp. papaya paste

• 2 tbsp. green chilli paste

• 2 tbsp. ginger garlic paste

• 1 tsp. turmeric powder

• 2 tbsp. red chilli powder

• 1 cup yogurt

• 4 tbsp. lemon juice

• 1 cup fried onion

• 1 cup oil or desi ghee

• 1/4 cup water

• 1/2 bunch of  coriander leaves

• 1/2 bunch of mint leaves

• 10 green chillies

• 1 cup milk

• a pinch saffron

• 2 tbsp. kewra water

• a pinch of orange food color (zarday ka rang)

• ghee, coriander leaves, mint leaves, fried shallots for garnishing 

• any non-inked papers to seal pan during dum

PREPARA TION :

• Take a pan and roast black and green cardamom, mace, nutmeg, cinnamon, cumin until fragrant and grind.

• Take mutton in a bowl, add salt, papaya, ginger and garlic paste, green chilli paste, turmeric powder, red chilli powder, yogurt, lemon juice, fried onions and ground spice mix.

• Mix and leave for marination over night.

OTHER DAY:

• Add soaked rice and all spices specified for rice preparation into hot boiling water.

• Cook on medium-high flame until 50% done.

• Drain water after and set aside.

• Put ghee into the pan, let melt a little and add marinated meat, add mint and coriander leaves and green chillies.

• Rinse marination dish with water and add into pan.

• Now spread rice over the marination in pan.

• In a separate bowl mix milk, saffron, kewra and food color. Pour the mixture over spread rice.

• Garnish with ghee, coriander, mint leaves and fried shallots.

• Soak 3-4(or as required) papers in water and completely seal the pan and cover with lid.

• Let cook 30 minutes.

Here goes the most delicious ever dum biryani. 

Happy Meal :)