Showing posts with label Nawabi dishes. Show all posts
Showing posts with label Nawabi dishes. Show all posts

Tuesday, October 20, 2015

Soya nuggets/chunks Seekh Kebab

Soya Seekh kebab

Soya nuggets Seekh kebab is the variation of regular Seekh Kebab which are made using mutton or chicken.My version of this recipe tells you to make seekh Kebab using Soya Nuggets.With the same Barbecue Method, you will enjoy a different taste of soya nuggets and also seekh kebabs. The recipe is unique and simple to follow and this is the best BBQ item you can make with soya chunks.

Ingredients:
  1. 2 cups -Soya nuggets/chunks
  2. 2-3 - Medium Sized Potato boiled,mashed
  3. 1/4 cup -Chana dal
  4. 2 tsp -garam masala powder
  5. 1/2 cup -Freshly chopped coriander leaves
  6. Few fresh mint leaves,chopped
  7. 1- Garlic bulb, chopped fine
  8. 4-5- Green chillies chopped
  9. 2 tsp -Ginger chopped
  10. 2tsp Red chilly powder
  11. 1tsp Chaat masala
  12. 1tsp -Pepper powder
  13. Salt - to taste
  14. Butter 1/4 cup melted 


Method:
  • Wash and Soak Chana dal for about 1 hour
  • Pressure cook with 11/2 cups of water.Cook for about 20 minutes or take 3 whistle . Drain the excess water if any.
  • Boil soya nuggets in enough water and drain.
  • Take a blender and mix all above ingredients except butter ,onion, coriander leaves,mint leaves and mashed potato ,blend to a coarse mince mixture. Do not overdo it.You may also use a hand mince machine for the mixture. 
    Now place in a bowl and put melted butter. You may use desi ghee or oil but the taste is better with butter. 
  • Remove the kebab mixture into a bowl and add rest of the ingredients and mix it well.
  • Now make equal parts. It will make about 10 and put around skewers and shape them into seekh kababs. 
  • Cook on a coal grill or in an oven grill with 400 degrees F for 10-12 minutes. Turn them in between and when cooked, remove and sprinkle the rest of the butter on top and serve with mint chutney,sliced onions, lemon.




Monday, August 4, 2014

Hyderabadi style Dum Pukth Murgh

Dum PUkth Murgh/Hyderabadi style
  

Enjoy this deliciously rich and tasty Hyderabadi slow cooked Chicken curry using Dum method.
This is very late recap of my Eid ul Fitr (almost 5 days late), perhaps appropriately so. This year  instead of mutton i have cooked this chicken masala for a change.
 ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines..



Ingredients for the main dish:
  1. 500 gms chicken (breast pieces or leg pieces) 
  2. ½ tsp turmeric powder
  3. ¾ tsp green chilies.chopped
  4. ¾ tsp chicken masala Powder *
  5. ¾ tsp salt
  6. ¾ cup curd
  7. 1 tsp lemon juice
  8. 2 units green cardamom
  9. 3 pieces of cinnamon 
  10. 1 bunch green coriander leaves
  11. 2tsp Kasoori methi ,crushed
  12. 2 fried onion
  13. 2 tsp ginger garlic paste
  14. 1 tbsp oil 
  15. A little bit of kneaded wheat dough for seal the edges of the pan ( roti dough)
Ingredients for chicken masala Powder:
  1. 2tbsp Coriander seeds
  2. 1tsp Jeera/cumin
  3. 3-4 pieces of cinnamon
  4. 1 big cardamom
  5. 2 green cardamom
  6. 1 small piece of mace
  7. 1tbsp Saunf/fennel
  8. 1Star anise
  9. 1tsp Poppy seed
  10. 1tsp Black Pepper corns
  11. 4-5 Guntur chillies/ Hot Dried red chillies 
  12. 10-12 cashew nuts 
  • Star anise
    1-2
  • Black cardamom
    6
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf
  • Star anise
    1-2
  • Black cardamom
    6
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

     METHOD
     chicken Masala Powder*
    • Take a pan and lightly roast all the spices together except cashew nuts on the low flame.
    • Let it cool and grind to a fine powder with the cashew nuts.
     Main dish
    Marinated chicken
    • Make a marinade by adding curd, turmeric powder, green chilies, chicken masala*, salt, lemon juice, green cardamom,cinnamon kasuri methi and ginger garlic paste in a bowl.
    • Then add the chicken to this marinade and allow it to rest for about 20 minutes to 1 hour.
    • Now transfer this marinated chicken to a heavy bottomed handi/sauce pan,and cover it with a lid. Now use the wheat dough and seal it nicely so that steam do not escape.
    • Cook in a low flame for 25-30 minutes.
    • Garnish it with chopped coriander leaves and serve hot with Naan/rotis /chapati

    Sunday, March 16, 2014

    Mushroom-Baby corn Korma


    Here is the way to whet your tastes with popular veggies of the season- cool effect and easily digestible... I am not a vegetarian but i do adore my vegetables particularly mushrooms and baby corns... Today i made this nawabi style mushroom-babycorn korma..the nawabs have gone,leaving a legacy of exquisite cuisine..this recipe given here will give their flavour.
    Ingredients:
    1. 15 Button mushrooms,cut into half
    2. 15 baby corns/cut diagonally or into roundels 
    3. 2 tbsp butter
    4. 1tsp oil
    5. Salt to taste
    For the Masala:
    1. 3 green cardamom
    2. 1 stick cinnamon
    3. 4-5 cloves
    4. 3 tbsp grated coconut
    5. 2 tsp poppy seed 
    6. 2 tbsp thick curd
    For the main dish:
    1. 2 bay leaves
    2. 3 onions ( chopped)
    3. 3 tomatoes ( chopped)
    4. 1 tbsp Ginger-garlic paste 
    5. 2tbsp Ghee/clarified butter
    6. 1tsp Ginger ( chopped)
    7. 3tsp Kashmiri chilly powder
    8. 1/2tsp Turmeric powder
    9. 2tsp Garam masala
    10. 2tbsp raisins
    11. 10 cashew nuts
    12. 1 Green chillies (chopped)
    13. 2tsp Kasoori methi/dry fenugreek leaves
    For garnishing:
    Freshly chopped coriander leaves and fresh cream

    Method:
    1. Take a pan and add some butter and oil and saute mushroom for a minutes and take it out.
    2. In the same pan stir fry mushroom till they are soft and cooked.Take it out on a plate.
    3. Grind all the masala ingredients to a smooth paste with very little water.
    4. Heat ghee in a pan,add bay leaves and fry onions till golden brown.add tomatoes,garlic and ginger paste.Cook till tomatoes are done.
    5. Add ground masala and saute well for a couple of minutes.
    6. Now add one bye one powdered spices,chilly powder,turmeric powder and garam masala,saute for 2 minutes,add green chilly,kasoori methi raisins and cashew nuts followed by baby corn  and mushrooms,add some water and cover and cook for 5-8 minutes till the gravy thickens.
    7. Garnish with coriander leaves and fresh cream and serve hot with roti or naan

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