EID Special Recipes

CHICKEN MASALA FRY

Ingredients: 
500 g - chicken
100 g - small onion
10 flakes - garlic
50 g - garlic
2 - green chilli
1 tsp - red chilli powder
2 tsp - dhania powder
1 tsp - garam masala
salt
coriander leaves to garnish

Method

1. Heat oil in a pan.
2. Add grated small onion and green chilli; fry till golden in colour.
3. Add ginger and garlic paste and fry till it is brown in colour.
4. Add chicken and fry till it looses all the moisture
5. Add salt, red chilli, dhania and garam masala and sprinkle some water and cook for 15 minutes.
6. Garnish with coriander leaves.

MUTTON SAMBAR

Ingredients: 
100g - tur dal
100g - mutton
100g - sambhar onion
1 - tomato, medium sized
2 - chilli
2 tsp - sambhar powder
Tamarind, a small lemon size
Salt to taste
1 tsp - turmeric powder
2 tbsp - oil
1 tsp each - mustard and black gram, for seasoning 


Method

1. Pressure cook tur dal with turmeric powder until done.
2. Saute and pressure cook mutton until it is cooked well.
3. Heat oil ,season with mustard and black gram add onion, sliced tomatoes, saute well.
4. Now add cooked mutton , tur dal.
5. Mix well after adding thick extract of tamarind.
6. Now add sambar powder, salt to taste.
7. Pressure cook for a minute until onions get cooked.
8. This goes well with idli, dosa.

KASHMIRI MUTTON ROGAN JOSH

Mutton - 500g
Kashmiri Chilli Powder - 2 TBSp
Onion - 1 Small
Poppy Seed - 1 Tsp
Curd - 1/2 Cup (Yoghurt)
Nutmeg - 1 small piece
Cardamom - 4
Cinnamon - 2 inch piece
Cloves - 6
Cumin - 1 Tsp
Coriander Powder
Turmeric Powder - 1/2 Tsp
Ginger paste - 1 Tsp
Garlic paste - 1 Tsp
Bay leaves - 3
Ghee or oil - 4 TBSp
Salt as per tasteChop the onions and tomatoes.
Wash the cut the mutton into medium size pieces.
Heat the ghee or oil in a pan.
Add the cardamom, cinnamon, Cloves and roast.
Add the chopped onions, bay leaves, ginger and garlic paste, salt and stir until onions turn brown.
Add the kashmiri chilli powder, coriander powder, cumin, nutmeg, poppy seeds, turmeric powder and stir for a minute.
Add the mutton pieces and stir till the meat turns light brown
Add the yoghurt and one cup of water and let it boil.
Then simmer the heat, close the lid and cook till the meat 

is well cooked. 

Before serving garnish with fresh coriander leaves on top.

MUTTON KEEMA 

Minced Mutton - 1 Kg
Onion - 1 small, finely chopped
Chilli Powder - 1 TBsp
Garam Masala - 1 TBsp
Turmeric powder - 1/2 Tsp
Ginger paste - 1 Tsp
Garlic paste - 1 Tsp
Ground pepper - 1 Tsp
Coriander powder - 1 Tsp
Tomato Puree - 2 TBsp
Salt to taste
Oil - 4 TBsp
Cilantro leaves to garnish (Optional)Wash the minced mutton and drain.
Heat oil in a pan and throw in the chopped onions.
Saute until the onions turn light brown.
Add the ginger, garlic paste and saute for one minute.
Add the turmeric powder, chilli powder, and coriander powder and saute for one more minute.
Add the minced mutton and stir for 5 minutes.
Stir in the tomato puree.
Add the garam masala a stir for 2 minutes
Add 1/2 cup of water and cook with lid closed.
Cook until the meat is well cooked and water has dried up.

Garnish with cilantro leaves and serve with chapatis.

TAMILNADU KOTHU PAROTTA

Prepration Time & Cook Time

Prepration Time: 30 Minutes Cook Time:        30 Minutes

Ingredients

Frozen Parota-6 ( layer parota) Egg-3 Onions-3(medium chopped) Garlic- 2(chopped) Tomato- 1(chopped) Tumeric powder- ½ tsp Green Chillies-6 Chilli powder-1 tsp Vegetable oil Coriander leaves for garnish Salt to taste For Seasoning: Cinnamon- ½ inch Sombu- ½ tsp Jeera- ¼ tsp Curry Leaves- 10 Cloves-2

Methods

To begin with thaw the frozen parotas to room temperature and shred the parotas into very fine pieces,Cover & keep it aside. Heat the kadai with vegetable oil ,season it with cinnamon ,cloves , sombu , jeera and curry leaves. Sauté the chopped onions,garlic and when soft and transparent,add tomato,green chilli,tumeric and salt to taste. Then add the Shredded parotas and makes sure it is mixed well. Finally add the 3 eggs to the parota mixture and mix well till the egg cooked. Garnish it with coriander leaves and cashew nuts. Serve hot with raita and great evening tiffin or dinner. Tips: Uses left over parotas from the previous night.( from restaurant) Suggestion : You can also make your own dough using maida for making layer parotas. How to make plain parota? Look for Plain parota in the tiffin or bread category.

Skill Level

Easy

Hyderabadi Biryani

Ingredients

• 1 kg: Meat
• 750 gm: Semi cooked rice
• Sautéed brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: Cardamom powder
• 3-4 sticks:
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil

Method

1. Clean the meat.
2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
4. Now apply sticky dough on the sides of the pan.
5. Cover with lid to seal it and cook for about 25 minutes.
6. Hyderabadi Biryani is ready to eat.
7. Garnish with boiled eggs, sliced carrot and cucumber.
8. Serve hot.