Monthly Archives: March 2013

Indian Lamb Roast (Raan) !!!

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Indian Lamb Roast (RAAN)!!!

I don’t think this recipe requires any introduction and description. All one requires is to take a bite and forget the rest of the world.

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Ingredients:

Lamb cut into huge chunks of approximate 200 grms each piece – 2 kg, Lemon 2 whole, ginger garlic paste 4 tabsp, turmeric 1 tsp, chilli powder 4 to 5 tsp, coriander cumin seeds powder 3 tsp, chat masala 2 tsp, garam masala 2 tsp, cardamom powder 3 tsp, sugar 4 tsp, salt to taste. Oil 5 to 8 tabsp. Onions finely chopped 3 large, tomatoes 2 large chopped, coriander leaves chopped 1 cup. Hung curds 2 cups. Optional veggies – potatoes, small whole onions and chunks of carrots.

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Method:

Slit the lamb and marinate it with lemon, ginger garlic paste and dry spices. Season it with salt and sugar. Keep it aside for a couple of hours.

In a wok, heat 2 to 3 tabsp of oil and sauté the onions till brown. Now add the tomatoes and coriander leaves and sauté till it blends into the fried onions. Stir-fry till the oil oozes out.

Now take an iron wok or pan heat the remaining oil. Fry the marinated lamb one piece at a time on high flame so that the moisture is locked in and the lamb gets only the charred color. It takes not more than 3 to 4 mins to get the required colored on the lamb.

Now add the curds into the onion tomato mixture and mix well. It will have a nice thick curried look. Now dip in all the fried lamb into it and thoroughly coat every piece with the mixture.

Transfer all the lamb into a large baking tray and one can add the chunks of veggies like onions, potatoes and carrots. Cover the baking dish with a foil. Slow roast the lamb for a couple of hours in an oven on 180 to 200 degrees.

When it is well done discard the foil and put the oven on grill mode and roast it till the liquid dries up and the lamb is all crisp on the outer side and soft juicy inside.

Njoy this roast with Salad, rumali roti and red wine or any high-spirited drink.

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Masala Puri !!!

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Masala Puri is a multi grain spicy deep-fried mini flat breads. Once in a while it’s surely a treat to be enjoyed as breakfast with tea and pickles.

Ingredients:

Wheat flour 2 cups, semolina 2 tabsp, chick pea flour 2 tabsp, rice flour 1 tabsp, red chilli powder 2 tsp, cumin seeds powder 2 tsp, turmeric 1/4 tsp, salt to taste,  carom seeds (ajwain) 2 tabsp and asafoetida 1/2 tsp. Oil for deep-frying.

Method:

Knead a firm dough of all the above ingredients with little water. Heat oil in a wok. Now divide the kneaded dough into small balls. Apply little oil and roll it flat into 3 to 4 inches diameter  round. When the oil is hot – not smoky hot, deep fry the puris. Serve hot with whatever you like – tea, pickles….

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Gulab Jamun Vegetable Curry !!!

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Gulab Jamun curry is a unique curry as it has a surprise element of sweet Gulab jamun with the spicy vegetable curry. One can sweat out while eating this curry and pleasantly surprise own self with the sweetness of gulab jamuns.

Ingredients:

Gulab jamuns mini (recipes shared it earlier) 250 grms ( 50 small tiny ones).

Vegetable curry – Onions chopped 2 large, tomato chopped 2 small, coriander leaves chopped 2 tabsp, ginger garlic paste 1 tabsp, turmeric powder 1/2 tsp, red chilli powder 2 to 3 tsp, coriander cumin seeds powder 1 tsp, chat masala 1 tsp, paav bhaji masala 1 tsp. Oil 2 tabsp, salt to taste. Vegetables are all optional, I use peas, cauliflower and boiled potatoes chopped very finely. Lemon juice 2 tabsp.

Method:

In a wok heat oil and saute the onions till brown, now add the tomatoes, coriander leaves, dry spices, vegetables, ginger garlic paste. Stir-fry on high flame and add 2 cups of water. Now keep the lid on and let it cook till all veggies blend and are tenderly cooked on low heat. Now add the lemon juice and keep the curry off flame.

In a serving dish put half the quantity of gulab jamuns and now add the vegetable curry over it. Now for the garnish add little coriander leaves, if you like some chopped onions and the remaining gulab jamuns.

Njoy the Hot spicy curry with the sweetness of gulab jamuns.

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Tangdi Kebab !!!

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Tangdi is the chicken legs and kebabs as we know is marinated and slow cooked. So here is my recipes of Tangdi kebab.

Ingredients:

Chicken legs whole cut into 2 pieces n skinned – 4 whole legs, curds hung 1 cup, cumin n coriander powder 1 tsp, chat masala 1 tsp, red chilli powder 2 tsp, turmeric 1/2 tsp, garam masala 1/2 tsp, salt to taste, lemon juice 2 tabsp. Onion golden fried 1 large and tomatoes sautéed in that golden fried onion 1 large chopped. Coriander leaves chopped 1 tabsp. Oil 2 tabs.

Method:

Marinate the chicken with all the above spices including curds. In a pan, heat oil and golden fry the chopped onions and saute the tomatoes in it. Now add this to the marinated chicken and mix well. Now in a shallow pan cook the chicken with lid on for 20 mins on a very low flame. When it is cooked nearly 80 % remove the lid and keep it on high flame till it dries up the liquid. Now transfer it into a baking dish and drizzle the semi dry curry over it. Into a preheated oven keep the chicken for roasting for 15 mins on 220 deg.

Njoy this kebabs full of Indian spices and taste.

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Chicken Sukhaa !!!

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Chicken sukhaa is a dry chicken with loads of spices and can be enjoyed best with high spirited drinks. 😉

Ingrdients:

Boneless chicken 500 grms, onions chopped 2 large, tomatoes chopped 2 medium, coriander leaves chopped 1 cup, ginger garlic paste 2 tabsp, dry spices – red chilli powder 1 tsp, turmeric powder 1/2 tsp, coriander cumin seeds powder 1 1/2 tsp, kala masala 2 tsp or one can use any readymade  paav bhaji masala, cardamom powder 1 tsp, mace and poppy seeds paste 1 tabsp, tomato ketchup 1 cup, sugar 2 tsp, salt to taste, oil 1 tabsp and butter 2 tabsp.

Method:

Heat oil and butter in a wok, add onions, tomatoes, ginger garlic paste, ketchup, poppy seeds paste and coriander leaves. Stir fry all together for 5 to 8 mins then add the rest of the spices with chicken. Season it with salt and cook till it is tender. Do not add water.  Serve hot with paav (bread).

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Chili Chicken !!!

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Chili chicken is the yummiest treat enjoyed around the globe. Every one have their own way of making this and same with me… This chicken is semi dry and goes best with any high spirited drink.

Ingredients:

Chicken (legs / breast) 1 kg, ginger garlic finely chopped 2 to 3 tabsp each. Red chili powder 3 tsp, finely chopped green chilies 2 tsp, tomato ketchup 3 tabsp, salt to taste. Vinegar 2 tsp, lemon juice of 1. Onions 1 finely chopped and 2 in chunks. Pepper 1 tsp and start anise 2 to 3. Oil 2 to 3 tabsp.

Method :

Heat oil in a wok, tamper the star anise and the add ginger, garlic, chili and finely chopped onions. Saute for a minute. Now add the red chili powder, pepper powder and ketchup. Now add the chicken and onion chunks and season it with salt. Cover it for 5 mins and now let it cook till it is tender and semi dry. Now add the vinegar and lemon juice. Serve hot.

One can add spring onions or fresh basil leaves…..

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Basundi !!!

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Basundi is a very rich form of traditional Indian dessert. It requires few ingredients but to make it consumes a lot of time. But after tasting the end product…one definitely feels the worth of spending time and efforts. Some add mava or condensed milk for faster results…but I prefer to do it in a traditional way – low heat and for a long time.

Ingredients:

Whole Milk 3 litres, Sugar around 175 to 200 grams. Saffron 3 pinches, cardamom powder 2 tsp and chopped mixed nuts and dry fruits.

Method:

In a heavy wide pan or vessel put the milk on boiling for a couple of hours stirring time and again. While it boils add the sugar, chopped nuts n fruits and cardamom powder. Let the milk reduce to 1/3rd of  it quantity. Now let this thickened n sweet milk cool. Refrigerate it and njoy chilled.

Loaded with calories but it is undoubtedly a  Royal Treat !!!

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