Non-Vege Traditions
Serves 4 mutton korma
What you need
500 gm fresh, boneless mutton cubes [3 cm square]
1/2 cup fresh cooking oil
2 large red onions, diced
1 large red tomato, diced
1 tablespoon tomato puree
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon salt
1 teaspoon red chilly powder
1 teaspoon turmeric powder
2 cups water
Spices:
1 teaspoon cummin seeds
1/4 teaspoon cloves
1/4 teaspoon dry coriander seeds
1/4 teaspoon black pepper corns
6
white cardamom pods
6 cm cinnamon sticks
Garnishing:
1
tablespoon fresh, cut coriander leaves
2 fresh green chillies
1/4 teaspoon black pepper powder
Korma
How to
Steps:
1. In a thick based cooking pan or a pressure cooker, put the oil on high heat.
2. Add
the onions and let them saute for 2 minutes.
3. Put in the ginger and garlic paste and stir for a minute.
4. Add the fresh
tomatoes and the 'puree'. Saute for 2 minutes.
5. Add all the spices. Stir.
6. Put in the mutton pieces, salt, red chilly, turmeric powder and the
water.
7. Cover with the lid and allow to cook. If you are using the pressure cooker, cook for 15 minutes on high heat. If you are using a normal pan, the you will have to let it simmer for
at least 1 hour on low heat.
8. Check that the mutton has become tender.
9. Without stirring much, let it simmer till all the water has evaporated
and you can see the oil separating.
10. You may now add a cup of water if you want some gravy.
11. Stop heating and let it stay for about 10 minutes.
12. Spoon out into a serving bowl and garnish with the black pepper powder, whole green chillies and the coriander leaves.
13. Serve the mutton 'Korma' with hot 'naans'
or rice.
Serves 4 aloo botee
What you need
For the meat masala:
500 gm fresh mutton on bone [shoulder/leg] pieces 5 cm long
3 tablespoons fresh cooking oil
1 large red onion, chopped finely
2 large, red tomatoes, diced
1 teaspoon
ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 teaspoon tomato puree
1 mug water
For the gravy:
4 medium sized potatoes, peeled and halved
1 mug water
For garnishing:
1 tablespoon finely cut, fresh coriander leaves
2 fresh, green, whole chillies
1/4 teaspoon 'garam masala' [mixed ground spices]/ black pepper powder
Aloo Botee
How to
Steps:
1. In a medium sized 'pressure cooker', put the oil on high heat.
2. Put in the onion,
ginger and garlic. Saute for 2 minutes.
3. Add the tomatoes, red chilly, turmeric and the salt. Saute for another 2 minutes.
4. Tip in the washed
and drained meat. Stir and let it heat for 2 minutes.
5. Add one mug of water, cover the cooker and let it cook on pressure for 10 to 15 minutes.
6. Stop
the heat. Wait for the cooker to cool. Release the pressure and open the cooker.
7. Put it back on low heat and stir. Let it simmer till all the water has evaporated and you can see the oil separating.
Stir now and then but take care that the meat does not get mashed up.
8. Now add the cut pieces of potato and 1 mug of water.
9. Let this cook on
low heat for about 10 to 15 minutes till the potatoes are done.
10. Spoon out carefully into a deep serving bowl.
11. Garnish with the fresh coriander,
green chilly and 'garam masala' / black pepper powder.
12. Serve the 'Aloo Botee' hot with 'naans', plain rice or pilau.
Serves 4 kashmiri rogan josh
What you need
For the meat:
500 gm fresh, boneless mutton, cut into bite size pieces [3 cm cube]
1/2 cup fresh
cooking oil
2 medium sized red onions, finely sliced
3 large, red tomatoes, blanched, skinned and chopped
1/2
teaspoon red chilly powder
1 cup fresh, plain curd, beaten
1 cup water
For the masala:
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon dry coriander seeds
1 teaspoon turmeric powder
4 fresh green chillies,chopped
1 tablespoon cummin seeds
1 and 1/2 teaspoon salt
1/2 cup water
For the Garnishing:
7 cashew nuts, halved and soaked in water
7 almonds, blanched, skinned and halved
1 pinch of 'saffron' filaments, soaked in a tablespoon of milk
1/2 teaspoon 'garam masala' / black pepper powder
1 tablespoon fresh, green, cut coriander leaves
Kashmiri Rogan Josh
How to
Steps:
1. First make a thick paste by putting all the ingredients listed under the 'masala' using a manual/ electric grinder. Leave it aside.
2. In a medium sized 'pressure cooker', put the oil on high heat.
3. Add the onions slices and saute for 2 minutes.
4. Add the chopped tomatoes and the red chilly powder. Let this cook for 10 minutes till it turns light brown and you can see the oil separating.
5. Now add the masala paste that you made
in Step 1. Let it simmer for 2 minutes.
6. Tip in the washed and drained meat chunks. Stir and let it simmer for 10 minutes.
7. Add the beaten curd
and 1 cup of water.
8. Cover the cooker with its lid and pressure for 10 to 15 minutes on high heat.
9. Stop heating, let the cooker cool down and then
open it.
10. Check that the meat has become tender and the gravy is of a thick consistency.
11. Add all the garnishing items listed above, cover
and let it stand for 10 minutes.
12. Spoon out carefully into a large, shallow bowl.
13. Serve this traditional "Kashmiri Rogan Josh" with hot 'naans'
or fried rice.
Serves 8 haleem
What you need
For the Mixture:
250 gm fresh, boneless mutton/beef, cut into small 2 cm long pieces
1/2 cup 'kanak'
[wheat] grains, coarsely crushed
1/2 cup 'chana daal' [split yellow gram]
1/4 cup whole 'moong' beans [green lentil]
1/3 cup whole 'masoor daal'
1/3 cup whole 'maash daal' [black lentil]
1 tablespoon fresh cooking oil
2
red, medium sized onions, peeled and chopped
8 cups water
For the 'Masala':
1 tablespoon oil
1 teaspoon garlic paste
1 teaspoon ginger paste
2 teaspoons salt
1 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1/2 teaspoon dry coriander powder
1/4 teaspoon black pepper powder
1/4 teaspoon 'ajwain' seeds
For the 'Tarka'
1 teaspoon oil
1 teaspoon 'zeera' [cummin seeds]
For the Garnishing:
1 teaspoon oil
1 small red onion, peeled and cut into thin rings
1 tablespoon fresh, cut green coriander leaves
1 tablespoon fresh ginger, cut into thin rectangular slices
1 tablespoon small fresh 'poothina' [mint] leaves
1 tablespoon chopped fresh green chillies
2 fresh lemons, cut into wedges
Haleem
How to
Steps:
1. Clean and soak the wheat and all the lentils in water for at
least 2 hours.
2. In a large pressure cooker, put 1 tablespoon oil and let it warm on high heat.
3.
Add the chopped onion and fry till slightly browned.
4. Add the meat pieces and let them brown a little.
5. Add the water, the drained wheat and all the lentils.
6. Cover and cook under pressure for 15 minutes.
7. Stop the heat and leave aside to cool down.
8. In a frying pan, heat the oil.
9.
Lower the heat and add all the ingredients listed for the 'masala'.
10. Stir for 1 minute and then pour it into the cooled mixture from Step 7.
11. Allow to simmer for 15 minutes on low heat.
12. With a wooden spoon, stir and mash the meat pieces so that they break down into strands.
13. Keep stirring occasionally till you have a thick but runny consistency. Stop the heat.
14. In a small
frying pan, heat 1 teaspoon oil and add the cummin seeds.
15. Fry for a few seconds and put this into the mixture. Cover and leave it.
16. In the small frying pan, put one teaspoon of oil and the onions rings. Let them fry till golden and crisp. Leave them aside.
17. Spoon
out the ready mixture into a large, shallow serving bowl.
18. Garnish with the fried onion, ginger slices, coriander, mint and green chilly - you may keep some garnishing items
in a separate bowl with the lemon wedges on the side.
19. Serve the 'Haleem', hot with 'naans' for any meal to become very special and tantalising.
Serves 4 daal ghoshat
What you need
500 gm fresh mutton on bone, cut into pieces 5 cm long, washed and drained
1 mug 'chana daal', [yellow split gram], soaked for 1 hour
3 tablespoons fresh cooking oil
1 large red onion, peeled and chopped
1 large red tomato, chopped
1 tablespoon
ginger paste
1 tablespoon garlic paste
1 and 1/2 teaspoon salt
1 teaspoon red chilly powder
1/4 teaspoon 'ajwain' seed
4 cups water
For garnishing:
1 tablespoon fresh,
green, cut coriander leaves
1/4 teaspoon 'garam masala' / black pepper powder
Daal Ghoshat
How to
Steps:
1. In a pressure cooker, put the oil on high heat.
2. Add the onions, saute for 2 minutes.
3. Add the ginger, garlic, tomatoes, drained meat, salt, chilly,
turmeric and 2 cups of water.
4. Close the lid and cook with pressure for 15 minutes.
5. Put
off the heat and allow to cool completely.
6. Open the cooker, put back on the heat and let it simmer for about 10 minutes till all the water has evaporated and you can see the oil
separating.
7. Now add 2 cups of water, the drained 'daal' and the 'ajwain' seeds.
8. Stir, fit on
the cover and on high heat pressure it for 10 minutes.
9. Stop the heat and let it cooldown.
10. Open
the cooker and check. The mixture should be thick but runny.
11. Spoon out into a serving bowl.
12.
Garnish with the coriander leaves and the 'garam masala' / black pepper powder.
13. Serve the 'Daal Goshat' with plain boiled rice and fresh salad on the side.
Serves 4 ghobi ghoshat
What you need
For the meat:
500 gm fresh mutton [with/without bone], washed, drained and cut into 5 cm pieces
3
tablespoons fresh cooking oil
1 large, red onion, chopped
1 large, red tomato, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4
teaspoon turmeric powder
2 cups water
For the Ghobi:
1
mug fresh cauliflower, cut into florets, washed and drained
1 tablespoon fresh 3 cm long ginger piece, cut into thin 'julian' style rectangular strips
1
cup water
1 tablespoon chopped fresh green chilly
For Garnishing:
1 tablespoon fresh coriander leaves, chopped
1/4 teaspoon 'garam masala'/black pepper powder
Ghobi ghoshat
How to
Steps:
1. In a pressure cooker, put the oil on high heat.
2. Put in the onion, ginger
and garlic paste. Stir for a minute.
3. Add the meat pieces, stir again for 2 minutes.
4. Put in all the other ingredients for the meat.
5. Close the cooker and let it cook under pressure for 15 minutes.
6. Stop the heat and allow to cool down.
7.
Open and put back on low heat. Let it simmer till all the liquid evaporates and you can see the oil separating.
8. Saute for 2 minutes and then tip in the cauliflower pieces, the ginger slices and 1 cup
water.
9. Let it simmer for 10 to 15 minutes till the cauliflower becomes tender but not mushy. Do not let it become too dry.
10.
Stop the heat. Add the green chillies, cover and leave for a couple of minutes.
11. Spoon out into a serving bowl and garnish with the fresh coriander and black pepper powder/ 'garam
masala'
12. Serve the 'Ghobi Ghoshat' with hot chapatis and mango/lemon pickles on the side.
Serves 4 pindi ghoshat
What you need
For the Meat:
500 gm fresh boneless mutton, washed and cut into bite size pieces
2 tablespoon fresh cooking oil
1 small, red onion, chopped
1 small,
red tomato chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric
powder
2 cups water
For
the 'Pindi':
250 gm fresh, tender 'lady-fingers'
2 tablespoons cooking oil
1 small red onion, thinly sliced
1 large, red tomato, chopped
1/2
teaspoon salt
1/4 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 tablespoon of fresh, thinly sliced garlic cloves
1/2 cup water
For the Garnishing:
1 tablespoon fresh, chopped green chilly
1/4 teaspoon 'garam masala'/ black pepper powder
Pindi Ghoshat
How to
Steps:
1. First you must prepare the meat. In a pressure cooker, put the oil on high heat.
2. Put in the onion, stir for a minute.
3. Add the meat pieces, stir for 2 minutes.
4. Put in all the other ingredients listed for the meat.
5. Stir, close the lid and let it cook under pressure for 15 minutes.
6. Stop the heat and allow to cool completely.
7. Open and put the cooker back on low heat.
8. Let it simmer till all the liquid evaporates and you can
see the oil separating. Saute for 2 minutes.
9. Remove it from the heat and leave it aside.
10. Now
you must prepare the lady-fingers by first immersing them in water. Drain them and wipe each piece with a cotton cloth to remove the 'hairs' from the lady-fingers.
11. Cut off
and discard the thick stalk base and the tip from each lady-finger.
12. Cut the remaining portion into pieces, 2 cm long.
13. In a large, shallow frying pan, put the oil on medium heat.
14. Tip in the pieces of the lady-fingers and let them fry.
15. Stir now and then for about 10 minutes till the pieces attain a golden brown colour.
16. Sprinkle the sliced onion, tomato, garlic, salt, red chilly powder
and the half cup of water.
17. Lower the heat cover and let it cook for 5 minutes.
18. With a spoon,
push the lady-fingers towards the edges of the pan and in the middle tip in the cooked meat that you had put aside in Step 9.
19. Cover and allow to simmer for another 5 minutes.
20. Check the lady-fingers - they should be cooked by now. Carefully stir the meat into them, cover and put off the heat. Wait for a few minutes.
21. Spoon out with care and put it into a serving bowl.
22. Garnish with the green chillies and 'garam masala'/black pepper powder.
23. Serve the 'Pindi Ghoshat', hot with chapatis and pickles on the side
Serves 4 kareley ghoshat
What you need
For the meat:
500 gm boneless mutton, rinsed, drained, cut into bite
size pieces [3 cm square]
2 tablespoon fresh cooking oil
1 small red onion, chopped
1 small red tomato,chopped
1 teaspoon garlic paste
1 teaspoon ginger
paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
2 cups water
For the 'Kareley'
1/2 cup fresh cooking oil for frying
2 medium sized, fresh, green, tender 'bitter gourds'
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon crushed 'gur' [jaggery] / sugar
1 red onion, sliced
1 large tomato, sliced
1/4 teaspoon turmeric powder
1 tablespoon green chilly,sliced
1/2 cup water
For garnishing:
1/2 teaspoon 'garam masala' / black pepper powder
Kareley Ghoshat
How to
Steps:
1. With a sharp knife, remove the tip and tail of each 'karela'
and make thin circular slices.
2. Put the slices in a bowl, sprinkle them with 1 teaspoon salt and the lemon juice. Cover and leave aside to marinate for at least 30 minutes.
3. Then put a cup of water in the bowl and taking each slice, remove any hard seeds. Keep the drained slices in a separate plate.
4. In a shallow frying pan, put 1/2 cup cooking oil on medium heat.
5. Tip in the 'karela' slices and let them fry for 10 to 15 minutes till they are just golden.
Stir and turn them over now and then so that they do not get burnt.
6. Stop the heat and add the onion,tomato, turmeric, 'jaggery' / sugar, green chilly and 1/2 cup of water.
Cover and leave this aside for the mean time.
7. Now you can prepare the meat by taking a pressure cooker and putting the oil on high heat.
8. Add the onion, ginger and garlic. Saute for a minute.
9. Tip in the meat pieces and let it fry for 2 minutes.
10. Add the tomato pieces, salt, red chilly, turmeric and 2 cups of water.
11. Stir, fit on the cover and
cook with pressure for 15 minutes.
12. Stop the heat and allow to cool down.
13. Remove the
cover and over low heat simmer it for 10 to 15 minutes till all the water has evaporated and you can see the oil separating.
14. Check that the meat is tender.
15. Now spoon out the 'karela' mixture that you had put aside in Step 6 and spread it over the meat.
16. Still
on low heat let it simmer for another 10 minutes till the 'karela' slices are cooked. Stir with a fork and check that the mixture is moist. Avoid over drying it. Stop the heat, cover and leave for 10 minutes.
17. Put the ready mixture into a serving bowl and sprinkle the 'garam masala' / black pepper powder over it.
18. Serve the hot "Kareley Goshat"
with fresh 'rotis' and yoghurt 'raita' on the side.
Serves 4 gongloo ghoshat
What you need
For the Meat:
500 gm fresh mutton [with or without bone], washed,drained
and cut into 5 cm pieces.
1 large red onion, chopped
1 red tomato, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
3 tablespoons fresh cooking oil
2 cups water
For the 'Gongloo':
4 medium sized, fresh turnips, peeled and cut into quarters
1
cup water
1 teaspoon sugar
1 teaspoon fresh green chilly, sliced
For Garnishing:
1 tablespoon fresh green coriander leaves, chopped
1/4 teaspoon 'garam masala'/ black pepper powder
Gongloo Ghoshat
How to
Steps:
1. In a pressure cooker, put the oil on high heat.
2. Add the onion and saute for 2 minutes.
3. Add the ginger and garlic paste and fry for another 2 minutes.
4. Tip in the mutton pieces and let saute for a couple of minutes,
5. Add the tomato, salt red chilly, turmeric
and 2 cups of water.
6. Fit on the lid and cook under pressure for 15 minutes.
7. Stop the heat
and allow to cool down.
8. Open the lid and put the cooker on low heat.
9. Simmer till all the
water has evaporated and the oil can be seen separating. Let saute for 2 minutes.
10. Put in the turnip pieces with the sugar and the water.
11. Allow to simmer for 10 to 15 minutes till the turnip pieces are cooked and tender. The gravy should be thick.
12. Add the sliced
green chilly, leave the cover on but switch off the heat. Wait for 5 minutes.
13. Spoon out into a serving dish and sprinkle the 'garam masala' / black pepper powder and the
coriander leaves over the surface.
14. Serve the 'Gongloo Goshat' with hot 'rotis' or boiled rice and lots of green salad on the side.
Serves 4 baandh ghobi ghoshat
What you need
500 gm lean boneless mutton, washed, drained and cut into bite size 3 cm long pieces
2 tablespoons fresh cooking oil
1
red onion, chopped
2 red tomatoes, chopped
1 teaspoon ginger crushed/paste
1 teaspoon garlic crushed/paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon turmeric powder
1
teaspoon tomato puree [optional]
1 mug water
2 mugs shredded green cabbage, rinsed and drained
For garnishing:
1/2 teaspoon 'garam masala'/ black pepper powder
1
tablespoon fresh green coriander leaves
2 fresh green chillies chopped/whole
Baandh Ghobi Ghoshat
How to
Steps:
1. In the pressure cooker pan, put the oil to heat.
2. Add the onions, stir for a minute on high heat.
3. Add the ginger and garlic paste. Stir for another minute.
4. Add
the tomatoes, salt, red chilly, turmeric and stir for a minute.
5. Add the mutton pieces and the water. Close the lid of the cooker and pressure it for 15 minutes.
6. Stop the heat, let the cooker cool down to release the pressure. Open and put back on low heat.
7. Add the tomato puree and saute for a few minutes till no liquid remains and the oil
can be seen,
8. Check that the meat is tender. Add the shredded cabbage, cover and allow to simmer on low heat. Do NOT pressure it.
9. Check after 10
to 15 minutes. The cabbage should get cooked in its own moisture.
10. Stop the heat and let it stand for 5 minutes.
11. Scoop out into a serving bowl and garnish
with the black pepper powder/ 'garam masala', coriander leaves and the green chillies.
12. Serve the 'Baandh Ghobi - Ghoshat' with fresh 'rotis', mixed pickles and 'raita'
Serves 4 toree ghoshat
What you need
For the Ghoshat:
250 gm fresh, lean mutton [with or without bone]
2 tablespoons cooking oil
1 medium sized red onion, chopped
1 red tomato chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon
turmeric powder
1 mug water
For the Toree:
1 mug of round slices of fresh 'Baby Marrow'
1/2 mug water
For Garnishing:
1 tablespoon fresh green coriander leaves
1 teaspoon fresh green chopped chilly
1/4 teaspoon 'garam masala' or black pepper powder
Toree Ghoshat
How to
Steps:
1. In a pressure cooker, put the oil on high heat.
2. Put n the chopped onion and saute for a minute.
3. Add the ginger and garlic paste. Stir.
4. Add the tomato pieces, salt, red chilly and turmeric powder. Stir.
5. Add the mug of water, cover the
pan and cook under pressure for 15 minutes.
6. Remove from the heat. Cool, open and put back on low heat.
7. Saute till you can see the oil separating.
8. Add the 'baby marrow' slices. Stir.
9.
Add 1/2 mug of water and allow to simmer for 5 to 7 minutes.
10. Check that the vegetable has become tender.
11. Put off the heat, cover the pan and let it stay for 5 minutes.
12. Spoon out into a serving dish and garnish with the coriander, green chilly and black pepper
or 'garam masala'.
13. Serve the "Toree Goshat" with hot 'rotis', pickles and fresh salads.
Serves 4 masala chops
What you need
500 gm mutton chops, washed and drained
2 tablespoons oil
2 red onions, chopped
4 red tomatoes, chopped
1 teaspoon ginger paste
1 teaspoon garl ic paste
1 teaspoon cumin seeds [zeera]
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2
teaspoon turmeric powder
1 mug water
For garnishing:
6
medium sized white potatoes, peeled and boiled or fried whole
1 tablespoon fresh coriander leaves
3 whole green chillies
1/2 teaspoon black pepper powder
Masala Chops
How to
Steps:
1. In the pressure cooker pan, put the oil on high heat.
2. Put in all the ingredients listed, fit the lid and cook on pressure for 10 to 15 minutes.
3. Stop the heat, allow to cool completely and then open the lid.
4. Put back on very low heat. Let it saute for 10 minutes till all the liquid has evaporated.
5. Stop heating and leave it covered for 5 minutes.
6. Carefully, spoon out the chops onto the middle of a serving platter.
7. Arrange the boiled/fried potatoes around the edges of the dish.
8. Garnish with the coriander, green chillies and the black pepper powder.
9. Serve the 'Masala Chops' with any salads and sauces of your choice.
Serves 4 rump steak
What you need
For the Steak:
4 slices rump steak, 2 cm thick, 14 cm long, 7 cm width
2 teaspoon meat tenderiser
1/2 teaspoon salt
1/4 teaspoon black pepper powder
2 tablespoon oil
On the side:
1 mug boiled mixed vegetables e.g. carrot, peas, potatoes etc.
Rump Steak
How to
Steps:
1. In a bowl, place the steak slices and sprinkle the tenderiser, salt, black
pepper and the oil over them so that they are completely covered on both sides.
2. Cover and leave aside for at least 30 minutes.
3. You can mean
time boil the vegetables and keep them ready.
4. In a non-stick shallow pan, place the steak slices with the marinade and cover.
5. Allow to cook
on medium heat for 15 minutes till the meat becomes tender and the liquid has evaporated.
6. Remove the cover. Increase the heat to maximum and let the slices brown slightly on both sides.
7. Transfer the slices to a serving platter.
8. Arrange the boiled vegetables around the edges.
9. Serve
the 'Rump Steak' hot with any salad and sauces of your choice.
Serves 6 fillet steak
What you need
1 kg fillet steak [8-10 thin slices. beaten lightly with mallet]
For the
marinade:
1 tablespoon tenderiser
1 cup beaten curd
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chilly powder
1 teaspoon salt
1/2 teaspoon black pepper powder
4 tablespoons cooking oil
Fillet Steak
How to
Steps:
1. In a large basin, mix all the ingredients of the marinade.
2. Put in the slices of
steak, one at a time, checking that all of them are completely covered with the marinade.
3. Cover and leave to stand for at least 30 minutes.
4. Take
a large, shallow non-stick frying pan and place on medium heat.
5. Place all the steak pieces and the marinade into the pan.
6. Cover and let them
cook for 10 minutes.
7. Remove the cover and allow to cook on high heat till almost all the liquid evaporates.
8. Turn the steak pieces over and
let them brown slightly on both sides.
9. Remove from the heat and place the steak onto a serving latter.
10. Serve the "Fillet Steak" hot
with potato chips/ wedges and fresh green salad.
Serves 4 szechuan beef
What you need
300 gm thin, beef strips/ small cubes
1 teaspoon tenderiser
1/2 teaspoon salt
1/2 cup water
2 tablespoons cooking oil
1 teaspoon ginger, crushed
1 teaspoon garlic, crushed
1 medium sizes red/white onion, cut into small squares
1 small green capsicum, cut into small squares
1 tablespoon spring onion, chopped
1 tablespoon tomato sauce
2
tablespoons soy sauce
1 teaspoon corn starch powder
1/4 teaspoon red chilly powder
Szechuan Beef
How to
Steps:
1. In a plate, put the beef and sprinkle with the
tenderiser and salt. Cover and keep it aside to marinate for 30 minutes.
2. In a bowl mix the tomato sauce, soy sauce, corn starch powder and red chilly powder into a paste
. Leave it aside.
3. In a shallow pan, put the oil on medium heat.
4. Add the ginger and
garlic. Stir for a minute.
5. Add the marinated steak and the water. Cover and let it cook for 10 to 15 minutes.
6. Check that the steakhas become tender and the water has evaporated.
7. Add the paste that you had made in Step 2. Allow to cook for 2 or 3 minutes.
8. Tip in the capsicum, onion squares and the chopped spring onion. Let this cook for 1 minute. Stop the heat. 9. Spoon out into a serving bowl.
10. Serve the 'Szechuan Beef' with steamed rice or noodles and sweet and hot, chilly and soy sauce.
Serves 4 masala beef strips
What you need
250 gm thin beef strips
1/2 teaspoon tenderiser powder
1 teaspoon garlic paste
1 teaspoon ginger paste
1 fresh, large, red tomato, grated
1/2 teaspoon salt
1/2
teaspoon red chilly powder
1/4 teaspoon turmeric powder
1/4 teaspoon black pepper powder
1/4 cup water
2 tablespoons cooking oil
Masala Beef Strips
How to
Steps:
1. In a basin mix all the ingredients, cover and leave to marinate for about
30 minutes.
2. Place a large, shallow, non-stick frying pan on medium heat.
3. Tip the beef strips with all the marinade onto the frying pan.
4. Cover and let it cook for 10 minutes.
5. Check that the beef strips are tender and almost dry.
6. Stop the heat and place the strips onto a serving platter.
7. Serve the 'Masala Beef Strips' hot with
fried white onion rings and boiled/fried potatoes.
Serves 4 beef stew
What you need
1 mug of beef cubes
1 teaspoon tenderiser powder
1 large red onion, chopped
1 tablespoon crushed garlic
1 tablespoon tomato paste
1 mug thickly sliced carrots
1 mug quartered potatoes
1 teaspoon salt
1/2 teaspoon black pepper powder
2 + 1 tablespoons cooking oil
3 + 2 mugs water
Beef Stew
How to
Steps:
1. In a bowl mix the beef cubes with the tenderiser and leave for at least an hour.
2. Put 2 tablespoons of oil in a large saucepan on high heat.
3. Add the beef cubes and let them be seared till light brown [ten minutes], turning them occasionally with a wooden spoon.
4. Remove the seared beef from the pan and leave aside in a separate plate.
5. In the same sauce pan, add 1 table spoon of oil.
6. Still on high heat, add the onion and let it soften for 2 minutes.
7. Add the garlic, tomato paste, salt, pepper and let it cook for another 2 minutes.
8. Add 3 mugs of water, bring to the boil and add the seared beef cubes.
9. Lower the heat, cover the pan and let it simmer for at least 1 hour till the beef is tender.
10. Add the carrots and the potatoes with 2 mugs of water.
11. Allow to simmer again till the vegetables are cooked [about 15 minutes].
12. Check the consistency of the stew....it should have gravy.....not too runny or too thick.
13. Switch off the heat. Leave the stew covered for another ten minutes.
14. Carefully ladle the stew into a serving bowl and present with boiled, fried or vegetable rice.
Serves 6 plain spicy kima
What you need
For the Kima:
1 kg fresh, finely minced mutton/ beef
4 tablespoons cooking oil
2 large red onions, chopped
2 large red tomatoes, cut into small pieces
1 tablespoon tomato puree
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 and 1/2 teaspoon salt
1 teaspoon red chilly
powder
1/2 teaspoon turmeric powder
1 cup water
Spices:
1 teaspoon 'zeera' [cummin] seeds
1/2 teaspoon cloves
1/2 teaspoon whole black pepper corns
1/2 teaspoon whole, dry coriander seeds
1/4 teaspoon 'ajwain' seeds
4 cm long cinnamon stick
1 teaspoon
small, green, whole 'elachi' pods
For Garnishing:
4 whole, fresh green chillies
1 tablespoon, finely chopped fresh coriander leaves
1/2 teaspoon 'garam masala'
Plain Spicy Kima
How to
Steps:
1. In a pressure cooker, put the cooking oil and place on high heat.
2. Add the
onion and stir for a minute.
3. Add the ginger and garlic and stir.
4. Add the cut tomatoes, the mince, salt, chilly powder and turmeric.
5. Stir so that there are no clumps in the mince.
6. Add the water, cover and cook under pressure for 10 minutes.
Note:
If you are not using a pressure cooker, then let it cook on medium heat for 30- 40 minutes till the mince is tender.
7. Allow the pressure cooker to cool dow, open and place again on low heat.
8. Add the tomato puree and the spices listed in the ingredients.
9. Stirring now and then allow to simmer for 15 minutes till all the liquid has evaporated.
10. Let it saute till you can see the oil separating.
11. Put in the whole green chillies and the coriander leaves. Cover, switch off the heat and let it stand
for 5 minutes.
12. Tip it into a bowl and sprinkle a dash of 'garam masala'. Serve the 'Plain Spicy Kima', hot with 'rotis' or 'naans'
Serves 4 kima unday
What you need
For the Kima:
250 gm fresh, fine mince [mutton/beef]
2 tablespoons cooking oil
1 small red onion,chopped
1 red tomato, chopped
1 teaspoon tomato puree
1 teaspoon
ginger paste
1 teaspoon garlic paste
1/2 teaspoon 'zeera' seeds
1/4 teaspoon 'ajwain' seeds
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 cup
water
3 or 4 fresh eggs
For Garnishing:
2 fresh green chillies
1 teaspoon fresh green, chopped coriander leaves
1/4 teaspoon black pepper powder
Kima Unday
How to
Steps:
1. In a cooking pan, put the oil on high heat.
2. Add the chopped onion, stir
for a minute.
3. Add the ginger and garlic paste and stir.
4. Put in the chopped tomato, mince, salt, chilly, turmeric,
zeera, ajwain and the water.
5. Cover and cook till the mince becomes tender. If you are using a pressure cooker,then cook under pressure for 5 minutes.
If you are not using a pressure cooker then cook on low heat for at least 30 minutes.
6. Remove the cover, add the tomato
puree and on low heat saute till almost all the liquid evaporates.
7. Check that there are no lumps in the mince.
8. Break one egg carefully into a small bowl and tip it onto the mince.
9. Repeat till all the eggs are on the mince.
10. Cover the pan and allow to cook on very low heat till the eggs set.
11. Stop the heat and carefully spoon out onto a serving platter.
12. Sprinkle with the coriander leaves, green chilly and black pepper powder.
13. Serve the hot "Kima Unday"
with 'parathas' or 'naans'.
Serves 4 kima aloo
What you need
For the Kima:
250 gm fresh, fine mince [mutton/ beef]
2 tablespoons cooking oil
1 small red onion, chopped
1 red tomato, chopped
1 teaspoon tomato puree
1 teaspoon ginger paste
1 teaspoon garlic
paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 teaspoon 'zeera' seeds
1/4 teaspoon 'ajwain' seeds
1 cup water
For the Aloo:
1 mug of 2 cm cubes of white potatoes
1 cup water
For garnishing:
1 tablespoon fresh green, cut coriander leaves
2 fresh green chillies
1/4 teaspoon black pepper powder
Kima Aloo
How to
Steps:
1. In a cooking pan, put the oil and place on high heat.
2. Tip in the chopped onion, stir for a minute.
3. Add the ginger and garlic, stir again.
4. Add the tomato pieces, the mince, salt, chilly, turmeric, zeera, ajwain and the water.
5. Cover and cook till
the mince is tender. If you are using a pressure cooker, you can cook it underpressure for 5 minutes. If not, then cook on low heat for at least 30 minutes.
6. Remove the
cover, add the tomato puree and check that there are no lumps in the mince.
7. Let it saute on low heat till no water remains and you can see the oil separating.
8. Tip in the cubes of potato and a cup of water.
9. Let it cook for about 10 minutes till the potatoes are
tender.
10. Add the green chilly and coriander leaves. Stop the heat, cover and leave for 5 minutes.
11.
Spoon out into a serving bowl and sprinkle with the black pepper powder.
12. Serve the 'Kima Aloo', hot with 'rotis' or 'naans'
Serves 4 kima matur
What you need
For the Kima:
250 gm finely minced, fresh mutton/ beef
2 tablespoons cooking oil
1 red onion, chopped
1
tomato, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1/2 teapoon 'zeera' seeds
1/4 teaspoon 'ajwain'seeds
1 cup water
1 teaspoon tomato puree
For the Matur:
1 cup fresh, shelled green peas
1 cup water
For Garnishing:
1 tablespoon fresh green coriander leaves, chopped
2 fresh green chillies
1/4
teaspoon black pepper powder
Kima Matur
How to
Steps:
1. in a cooking pan, put the cooking oil and place on high
heat.
2. Tip in the chopped oniom, stir for a minute.
3. Add the ginger and the garlic and stir
again.
4. Put in the chopped tomato, salt, chilly, turmeric, zeera, ajwain and water.
5. Cover
and cook under pressure for 5 minutes. If you are not using the pressure cooker, then cook over low heat for 30 minutes till the mince is tender.
6. Remove the cover, add
the tomato puree and on low heat let it saute till all the water has evaporated.
7. Using a wooden spoon, stir and break any clumps in the mince.
8. When you can see the oil separating, add the washed and drained green peas. Stir.
9. Add a cup of water and under low heat, cook
for about 15 minutes till the peas are tender.
10. Add the coriander leaves and the green chilly. Cover, switch off the heat and let it stay for 5 minutes.
11. Spoon out into a serving bowl. Sprinkle with the black pepper powder.
12. Serve the 'Kima Matur', hot with 'rotis' or 'naans'
Serves 4 daal kima
What you need
For the Kima:
250 gm fresh, finely minced mutton/ beef
2 tablespoons cooking oil
1 red onion, chopped
1
tomato,chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 teaspoon 'zeera' seeds
1/2 teaspoon 'ajwain' seeds
1 cup water
1 teaspoon tomato puree
For the Daal:
1 cup split yellow gram lentil [chana daal] soaked in water for at least 2 hours
2
cups water
For garnishing:
1 tablespoon fresh green coriander leaves, chopped
2 fresh green chillies
1/4 teaspoon black pepper
powder
Daal Kima
How to
Steps:
1. In a saucepan, put 2 cups of water and the drained, soaked 'chana daal'. Let it boil and then simmer it on low heat for about 30 minutes till it becomes tender. Leave it aside while you follow the other steps.
2. In a pressure cooker, put the oil on high heat.
3. Add the onion and stir for a minute.
4. Add the ginger and garlic. Stir.
5. Add the chopped tomato, salt, chilly, turmeric, ajwain, zeera, mince and a cup of water.
6. Stir, cover and cook under pressure for 5 minutes. If you are not using the pressure cooker, then cook on low heat for at least 30 minutes till the mince is tender.
7. Remove the cover, lower the heat and ad the tomato puree.
8. Saute till the water evaporates and the oil separates.
9. Tip in the boiled 'chana daal' with its water. Stir and let it simmer for 2 minutes.
10. Add the coriander
leaves and the green chilly. Cover, switch off the heat and let it stay for 5 minutes.
11. Spoon out into a serving bowl and sprinkle with the black pepper powder.
12. Serve the 'Daal Kima', hot with 'rotis' or 'naans'.
Serves 4 ghobi kima
What you need
For the Kima:
250 gm fine, fresh
mince of mutton/beef
2 tablespoons cooking oil
1 red onion,chopped
1 tomato,chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2
teaspoon turmeric powder
1/2 teaspoon 'zeera' seeds
1/4 teaspoon 'ajwain' seeds
1 cup water
1 teaspoon tomato puree
For the Ghobi:
1 mug of fresh,medium sized florets of cauliflower
2 potatoes, peeled and cut into halves
1 tablespoon fresh ginger, cut into thin,narrow slices
1 cup water
For Garnishing:
1 tablespoon fresh, green coriander leaves,chopped
2 fresh,
green chillies
1/4 teaspoon black pepper powder
Ghobi Kima
How to
Steps:
1. In a pressure cooker, put the oil and heat on high flame.
2. Tip in the onion, stir for a minute.
3. Add the ginger and garlic paste and stir.
4. Put in the chopped tomato, salt, red chillies, turmeric, zeera, ajwain, the mince and a cup of water.
5. Stir, cover and cook
under pressure for 5 minutes.
Note:If you are not using a pressure cooker, then you must cook at low heat for at least 30 minutes till the mince becomes tender.
6. Remove the cover and using a wooden spoon, separate any clumps formed in the mince.
7. Add the tomato puree and stir. Simmer on
low heat till the water evaporates and the oil separates.
8. Add the potato halves, the cauliflower and the ginger pieces. Stir.
9. Add a cup of water and let it simmer on low heat for about 15 minutes till the vegetables are tender. Do not let it become too dry. A slight gravy enhances the taste.
10. Add the coriander leaves and the green chilly. Cover, switch off the heat and let it stay for 5 minutes.
11. Spoon out into a serving bowl and sprinkle
the black pepper powder on it.
12. Serve the 'Ghobi Kima' hot, with 'rotis' / 'naans' and pickles or 'raita'.
Serves 4 pindi kima
What you need
For the Kima:
250 gm fresh,
fine mince of mutton/ beef
1 tablespoon cooking oil
1 teaspoon ginger paste
1/2 teaspoon 'zeera' seeds
1/4 teaspoon 'ajwain' seeds
1/2 teaspoon
salt
1 cup water
For
the Pindi:
1 mug of 2 cm long pieces of fresh lady-finger, cut after washing and wiping dry the vegetable.
2
tablespoons of cooking oil
1 red onion, finely chopped
1 large tomato, finely chopped
1 tablespoon, finely cut slices of fresh garlic
1/2 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon turmeric powder
1/2 cup water
For Garnishing:
2 fresh green chillies, chopped
1/4 teaspoon black pepper powder
Pindi Kima
How to
Steps:
1. In a pressure cooker, tip in all the ingredients listed
for the Kima.
2. Stir, cover and cook on high heat, under pressure for 5 minutes.
Note: If you
are not using a pressure cooker, then cook on low heat for 30 minutes till the mince is tender.
3. Remove the cover and saute on low heat till the water evaporates completely.
Check that there are no clumps in the mince. Stop the heat and leave aside.
4. in a frying pan put the oil on medium heat.
5. Put in the lady-finger pieces and fry, stirring now and then till all the pieces are slightly browned an all sides.
6. Tip the fried lady
fingers onto the sauteed mince that you had put aside in step 3.
7. Put the cooking pot on low heat.
8. Add the chopped onion, tomato and the garlic slices. Do not stir.
9. Sprinkle with the salt, red chillies, turmeric powder and half cup of water.
10. Let it simmer for about 10 minutes. Stir lightly so that the lady finger pieces stay in tact.
11. Stop the
heat, add the green chilly, and leave it covered for 5 minutes.
12. Spoon out carefully into a serving dish and sprinkle the black pepper powder over it.
13. Serve the 'Pindi Kima' , hot, with 'rotis' / 'naans' and a 'raita' of your choice.
Serves 4 bharey kareley
What you need
For the Filling:
250 gm fresh, finely minced mutton /beef
1 teaspoon cooking oil
1/2 teaspoon salt
1/2
teaspoon red chilly powder
1/4 teaspoon 'ajwain' seeds
1/4 teaspoon black pepper powder
1 small red onion, finely chopped
1 red tomato, finely chopped
For the Karelay:
6 medium sized, fresh, tender bitter-gourds
1 teaspoon salt
1 tablespoon fresh lemon juice
4 tablespoons cooking
oil
some cotton thread for binding
For Garnishing:
1 tablespoon fresh, green coriander leaves
1 tablespoon fresh green chilly, chopped
Bharay Karelay
How to
Steps:
1. Take one bitter-gourd at a time and with sharp knife
slit it in one side, length-wise. Use a spoon to scoop out the seeds. Sprinkle the salt and lemon juice in and on it.
2. Repeat step 1 till all the gourds are done. Cover
and leave aside for at least 1 hour. Meanwhile go to step 3.
3. In a cooking pan, put a teaspoon of oil and the mince on low heat.
4. Let it cook for about 15 minutes till all the liquid has evaporated and the mince is tender.
5. Remove from the heat and add the other
ingredients listed for the filling. Stir gently and leave aside.
6. Rinse the marinated gourds with fresh water and drain them.
7. Take one gourd, open the slit and carefully put about 2 tablespoons of the filling in the cavity. Press gently with your fingers and bind the cotton thread spirally around
the filled gourd so that the slit is closed. This will ensure that the filling does not fall out when the gourd is cooking.
8. Repeat step 7 till all the gourds are ready.
9. In a shallow, cooking pan, put 4 tablespoons of oil on medium heat.
10. Place all the gourds in the pan,
cover and allow to cook for 10 minutes.
11. Turn the gourds carefully and continue cooking for about 10 - 15 minutes till they are browned on all sides and are soft to the touch.
12. Sprinkle any left over filling, the coriander leaves and the green chilly over the gourds. Cover, switch off the heat and allow to stand for 10 minutes.
13. Carefully lift out the gourds onto a serving platter.
14. Serve these unusual but delicious 'Bharey Karelay' with 'rotis' and
'raitas' of your choice.
Note: Remember to carefully remove the cotton thread before you
start eating! That could be cumbersome but this is the charm of the traditional style of cooking!
Serves 6 kashmiri koftay kurry
What you need
For the Koftay Mixture:
250 gm fresh,finely minced mutton / beef
1 medium sized red onion, very finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1 teaspoon dry coriander seeds
1 teaspoon 'zeera' seeds
1/2 teaspoon 'ajwain' seeds
1/4 teaspoon black pepper powder
1 teaspoon finely chopped fresh green
chilly
1 tablespoon fresh green coriander leaves, chopped
1 whole egg, beaten
1 slice bread, white/brown or 1/4 cup bread crumbs
For the
Koftay Balls:
10 almonds
1 cup cooking oil for frying
For the Curry:
2 tablespoons cooking oil
1 large red onion, finely chopped
2 red tomatoes, chopped
1 teaspoon
ginger paste
1 teaspoon garlic paste
1 teaspoon tomato puree
1/2 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 mug water
For Garnishing:
1 tablespoon fresh green coriander leaves
1/4 teaspoon 'garam masala'
1 teaspoon thinly sliced, blanched almonds
Kashmiri Koftay Kurry
How to
Steps:
1. In a basin, place all the ingredients listed for the
Koftay Mixture.
2. Mix thoroughly so that there are no clumps of any ingredient.
3. Divide the
mixture into 10 parts.
4. Blanch the almonds in a cup of hot water, cool and remove the skin. Keep them aside.
5. With slightly wet hands, take one part of the mixture, roll it in your palms. With you thumb, make a depression in the middle and put one almond in it. Carefully roll it again to make a smooth round ball. Continue till all the
balls are ready.
6. In a deep frying pan put the oil on medium heat.
7. Tip in the balls one
at a time and let them fry. Stir gently till they are slightly browned all around.
8. Remove the balls from the oil and leave them aside.
9. In a cooking pan, put 2 tablespoons of cooking oil on high heat.
10. Tip in the onion and stir for a minute.
11. Add the ginger and garlic paste. Stir again.
12. Put in all the other ingredients listed for the curry, except
the water.
13. Cover and allow to cook on low heat for 10 minutes till all the liquid evaporates.
14. Saute
till the oil separates.
15. Put in the koftay balls. Stir gently.
16. Add the mug of water and
allow to simmer for a couple of minutes.
17. Keep it covered. Stop the heat and let it stand for 5 minutes.
18. Spoon out into a serving bowl and sprinkle with the coriander leaves, 'garam masala' and the almond slices.
19. Serve the 'Kashmiri Koftay Kurrie' with 'naans'
/ pilau and fresh salads of your choice.
Serves 6 koftay saagh
What you need
For the Saagh:
3 cups of fresh,
tender 'palak' [spinach] leaves, washed and chopped.
1 cup of fresh 'methi' [fenugreek], washed and chopped
1/2
cup fresh coriander leaves, washed and chopped
3 tablespoons cooking oil
1 red onion, chopped
1 tomato, chopped
1 teaspoon ginger paste
1
teaspoon garlic paste
1/2 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon turmeric powder
For the Koftay:
250 gm fresh, finely minced mutton / beef
1 small red onion,finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1
tablespoon fresh coriander leaves, finely chopped
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon black pepper powder
1/4 teaspoon 'ajwain' seeds
1 teaspoon 'zeera' seeds
1 whole egg, beaten
1 slice of bread/ 1/3 cup bread crumbs [white/brown]
For Frying Koftay:
1 cup oil
1 cup oil
For Garnishing:
2 green chillies
1/4 teaspoon 'garam masala'
Koftay Saagh
How to
Steps:
1. In a basin put all the ingredients listed for the Koftay
mixture.
2. Mix thoroughly and divide into 8 or 9 parts.
3. With slightly wet hands roll each part
in your palms to make smooth, round balls.
4. In a frying pan, put a cup of oil on medium heat.
5.
Place the balls in the oil and let them fry for 2 minutes.
6. Carefully turn the balls over and let them fry till golden brown all around. Stir gently so that the balls
do not break.
7. Remove the balls from the oil and leave them aside.
[Note: The koftay may be frozen
at this stage for future use]
8. In a cooking pan, put 3 tablespoons of oil on medium heat.
9. Tip
in all the ingredients listed for the 'saagh' , cover and allow to cook for 15 - 20 minutes.
10. Check that the leaves are tender. Saute till you can see the oil separating.
11. Lower the heat. Add the fried koftay from step 7.
12. Stir gently, add 1/2 cup water and allow to simmer
for a couple of minutes.
13. Put off the heat, leave it covered for 5 minutes.
14. Spoon out
into a serving bowl, garnish with the green chilly and sprinkle with the 'garam masala'.
15. Serve the 'Koftay Saagh' with buttered 'rotis' or naans and raitas/green salads.
Serves 6 koftay aloo
What you need
For the Koftay:
250 gm fresh, finely minced mutton/ beef
1 whole egg, beaten
1 slice bread or 1/3 cup bread crumbs [white/brown]
1 medium sized red onion, very finely chopped
1 teaspoon ginger paste
1 teaspoon
garlic paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon green chilly chopped
1 teaspoon 'zeera' seeds
1/4 teaspoon
'ajwain' seeds
1/2 teaspoon dry coriander seeds
1 tablespoon fresh green coriander leaves, chopped
1/4 teaspoon black pepper powder
For
frying the Koftay:
1 cup cooking oil
For the Aloo Gravy:
2 tablespoons cooking oil
1 small red onion, finely chopped
1 ripe tomato, chopped
1 teaspoon ginger paste
1
teaspoon garlic paste
1/2 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 teaspoon tomato puree
3 or 4 medium
sized white potatoes, peeled and halved
1 mug water
For Garnishing:
1 teaspoon fresh green coriander leaves, chopped
1/4 teaspoon
'garam masala' or black pepper powder
Koftay Aloo
How to
Steps:
1. In a basin, put all the ingredients listed for the Koftay
mixture.
2. Mix thoroughly and divide into 8 or 9 parts.
3. With slightly wet palms,
roll each part into a smooth round ball.
4. In a frying pan, put one cup of oil on medium heat.
5.
Place the balls in the oil and let them fry foe a couple of minutes.
6. Turn over each ball very carefully so that it does not break.
7. Let the balls fry for 3 - 4 minutes till they are slightly browned on all sides.
8. Remove the balls from the oil and leave them
aside.
Note: The 'koftay' may be frozen at this stage for future use.
9. In a cooking pan, put 3 tablespoons
of oil on high heat.
10. Put in the chopped onion and stir for a minute.
11. Add
the ginger and garlis paste, stir again.
12. Add the tomato, salt, chilly and turmeric. Lower the heat, cover and let this cook till it becomes almost dry.
13. Add the tomato puree and saute for a minute till you can see the oil separating.
14. Add the potato pieces,
stir and add 1 mug of water.
15. Allow to cook on low heat till the potatoes are done.
16. Tip
in the 'balls' from step 8. Cover and simmer for 2 minutes.
17. Stop the heat and leave for 5 minutes.
18.
Spoon out into a serving bowl. Garnish with the green chilly, coriander and black pepper powder.
19. Serve the 'Aloo Koftay', hot with 'naans' or 'pilau' and fresh green
salads.
Serves 4 koftay unday
What you need
For the Koftay Mix:
250 gm fresh,finely minced mutton/ beef
1 whole egg, beaten
1 red onion, very finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon finely cut fresh coriander leaves
1 teaspoon finely chopped green chillies
1 teaspoon 'zeera' seeds
1/2 teaspoon 'ajwain' seeds
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon black pepper powder
1 teaspoon dry coriander seeds
1
slice bread or 1/3 cup bread crumbs [white/ brown]
For Frying the Koftay:
1 cup cooking oil
For Preparing Eggs:
4 eggs
1/2 litre water
1/2 teaspoon salt
For the Gravy:
3 tablespoons cooking
oil
1 red onion, finely chopped
1 ripe tomato, chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon turmeric powder
1 teaspoon tomato puree
1 cup water
For Garnishing:
1/4 teaspoon black pepper powder
1 tablespoon fresh coriander leaves
Koftay Unday
How to
Steps:
1. Mix all the ingredients listed for the Koftay in a basin.
2. Divide the mixture into 8 or 9 part.
3. With slightly wet hands, roll each part in your palms to make
smooth round balls.
4. In a frying pan put one cup of oil on medium heat.
5. Place the 'balls'
in the oil and let them fry for 2 minutes.
6. Very carefully, turn the sides of the 'balls' and continue frying for 2 or 3 minutes till they are slightly browned all over.
You may use a fork to stir gently and se that they do not break.
7. Remove the browned 'balls' from the oil and leave them aside.
Note: The Koftay 'balls' may be frozen at this stage to be used in the future.
8. In a sauce pan put the water, salt and the eggs. Boil for about
10 minutes. Remove the hard boiled eggs and immerse in cold water. Carefully remove the shells, cut the eggs into longitudinal halves and leave them aside.
9. To make the Gravy,
put 3 tablespoons of oil in a cooking pan on high heat.
10. Put in the onion and saute for a minute.
11.
Add the ginger and garlic paste. Stir.
12. Add the chopped tomato, salt, red chilly and turmeric powder. Stir and let this cook on low heat for 10 minutes.
13. Add the tomato puree and stir for a minute.
14. Tip in the fried Koftay 'balls' from step7. Stir gently.
15. Add a cup of water and let it simmer for a couple of minutes.
16. Put the heat off. Leave aside for 5 minutes
with the cover on.
17. Spoon out into a serving dish. Place the egg halves in the gravy and sprinkle with the coriander and black pepper powder.
18. Serve the "Koftay Unday" with 'naans' or ' pilau' and fresh salads.
Serves 6 nargisi koftay
What you need
For the Koftay Mixture:
500 gm fresh, finely minced mutton or beef
1 whole egg beaten
1 tablespoon 'besan' [yellow split gram flour]
1 large red onion, grated
1 teaspoon ginger paste
1 teaspoon garlic paste
1 and 1/2 teaspoon salt
1/2 teaspoon red chilly powder
1 tablespoon
'zeera' seeds
1/2 teaspoon 'ajwain' seeds
1 teaspoon 'garam masala'
2 tablespoon, finely cut fresh coriander leaves
1 teaspoon fresh green chilly, chopped
1/2 cup bread crumbs [white/ brown]
For the Eggs:
6 medium sized fresh eggs
1 litre of water
1 teaspoon salt
For Frying the Koftay:
1/2 litre
cooking oil
1 egg beaten
For
the Gravy:
3 tablespoons cooking oil
1 large red onion, finely chopped
3 red tomatoes, chopped
1 teaspoon ginger paste
1 teaspoon garlic
paste
1 teaspoon salt
1/2 teaspon red chilly powder
1/4 teaspoon turmeric powder
1 tablespoon tomato puree
1 mug water
For Garnishing:
1/2 teaspoon black pepper powder
1 tablespoon fresh green coriander leaves
2 fresh green chillies
Nargisi Koftay
How to
Steps:
1. In a basin, put all the ingredients listed for the Koftay Mixture.
2. Mix thoroughly and divide into 6 parts. Leave aside.
3. Boil the eggs in the water and salt for 10 minutes. Leave for 5 minutes, remove the eggs, immerse in cold water and remove the shells.
4. With slightly wet palms, take one part of the koftay mixture. Make a depression and place one whole hard boiled egg in it.
5. Very carefully, roll in your
palms so that the egg is completely covered with the mixture. Put on a plate containing the beaten egg and leave it aside.
6. Repeat steps 4 and 5 till you have made 6 big 'balls'.
7. Take a deep frying pan, put the 1/2 litre of cooking oil on medium heat.
8. Coat one 'ball' with the beaten
egg and carefully tip it into the oil. Let it fry for 2 minutes.
9. Turn the 'ball' over carefully with a fork and allow to fry and become slightly brown all around.
10. Remove from the oil and leave it aside.
11. Repeat steps 8 - 10 till you have all the six 'balls' ready. Leave
aside.
12. In a cooking pan, put 3 tablespoons of oil on high heat.
13. Put the chopped onion
in and saute for a minute.
14. Add the ginger and garlic paste and stir.
15. Put in the chopped
tomato, salt, red chilly and turmeric powder. Cover and let it simmer on low heat for 10 minutes.
16. Add the tomato puree, stir till you see the oil separating.
17. Carefully place the fried 'balls' from step 11 in the pan. Add a mug of water, stir gently and allow to simmer for 5 minutes on low heat.
18. Put off the heat. Spoon out the gravy and the 'balls' into a large serving dish.
19. With a sharp knife cut some of the Nargisi Koftay 'balls' into
length-wise halves in the gravy and garnish with the green or red chilly, coriander and black pepper powder.
20. Serve the exquisite "Nargisi Koftay" with hot 'naans' and fresh
green salads.
Note: The name 'Nargisi' is due to the eggs giving the effect of beautiful eyes!
Serves 4 kima pasta
What you need
For the Kima:
1 tablespoon fresh cooking oil
1 white onion, diced
1 tablespoon freshly crushed garlic
1 cup fresh mince [beef/mutton]
1 teaspoon salt
1/4 teaspoon black
pepper powder
1 pinch 'ajwain' seeds [optional]
1 cup peeled and chopped red tomatoes [fresh/tinned]
1 tablespoon
finely cut green capsicum
1 tablespoon tomato puree
For Garnishing:
1 white onion, sliced into thin rings
1 small green/ red capsicum, sliced into thin rings
2 tablespoons cheddar cheese [ grated/ cubed]
For the Pasta:
1 mug 'La penne' pasta
4 mugs water
1 teaspoon salt
1 teaspoon oil
1 teaspoon butter
Kima Pasta
How to
Steps:
1. In a pan, put the oil on medium heat.
2. Add the onion and garlic, Saute for
3 - 4 minutes.
3. Add the mince, salt, ajwain and black pepper. Stir.
4. Lower the heat, cover the pan allow to cook for 15
minutes till the meat is tender and no liquid remains.
5. Add the tomatoes and let it simmer for 15 minutes.
6. Tip in the capsicum and the tomato
puree. Allow to simmer for 5 minutes.
7. Remove from the heat and leave it aside.
8. In a large pan, put the water to boil and add the pasta, oil
and salt.
9. Let it cook for 15 minutes till the pasta is ready [al-dente]
10. Switch off the heat, drain out the pasta and add the butter. Mix
and spread it on a serving platter.
11. Spoon out the ready mince over the pasta.
12. Decorate the edges of the platter with the slices of capsicum
and onion. Sprinkle the cubed/grated cheese.
13. Serve the warm 'Kima Pasta' as the main dish or on the side with any other meal.
Serves 4 kima spaghetti
What you need
For the Kima:
3/4 mug of fresh, fine mince of mutton / beef
2 tablespoons cooking oil
1 teaspoon salt
1/4
teaspoon black pepper
1 white onion, diced into small squares
1/2 green capsicum, cut into small squares
1/2 red capsicum, cut into small squares
1/2 cup skinned tomato [tinned or fresh]
1 tablespoon tomato puree
For the Spaghetti:
1 and 1/2 mug spaghetti
2 litres water
1 teaspoon cooking oil
1 teaspoon salt
1
teaspoon butter
For Serving:
Tomato ketchup
Chilly sauce
Grated cheese
Kima Spaghetti
How to
Steps:
1. In a cooking pan, put the oil on low heat.
2. Add the mince with the salt and black pepper and cook for 15 minutes till the mince is tender and slightly brown.
3.
Add the tomatoes and cook for another 5 minutes.
4. Add the tomato puree, the onion and capsicum pieces. 5. Let them cook for 5 minutes.
6. Remove from the heat, keep covered and leave aside.
7. Boil the spaghetti in hot water with the salt and oil for about 15 minutes.
8. Check the spaghetti - it should be 'a la dente' that is cooked but not soggy.
9. Drain the spaghetti,
add the butter.
10. You may mix the spaghetti with the mince mix or keep them separate.
11. Spoon
onto serving dishes.
12. Serve the 'Kima Spaghetti' hot with Tomato/ Chilly sauce and grated cheese.
Serves 6 special shepherd pie
What you need
For the Mince Mix:
250 gm fresh, finely minced mutton / beef / chicken
2 tablespoons cooking oil
1 red onion, finely chopped
2 tomatoes, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt
1/2 teaspoon red chilly powder
1/4 teaspoon 'ajwain'
seeds
For the Peas
1/2
cup fresh shelled peas
2 cups water
1/4 teaspoon sugar
For the Base:
1 kg white potatoes, boiled, peeled and mashed
1/2 teaspoon salt
1/4 teaspoon red chilly powder
1/4 teaspoon black pepper powder
1 teaspoon fresh, finely chopped coriander leaves
For the Topping:
1 green capsicum, thinly sliced into rings
2 tomatoes, thinly sliced into rings
1 cup, grated cheddar cheese
1 tablespoon tomato sauce
For Grilling:
Preheated Grill at
'High' heat
Oven proof large, shallow serving dish
Special Shepherd Pie
How to
Steps:
1. In a cooking pan, put the oil on medium heat.
2. Add all the ingredients listed for the Mince Mix, cover and let them cook for about 15 minutes till the meat is tender.
3. Saute for a minute, remove from the heat and leave it aside.
4. In a small pan, boil the peas with the water and sugar [this helps the peas to retain their fresh
green colour] for 10 - 15 minutes. Drain the peas.
5. Add the peas to the Mince Mix from step 3.
6.
In a basin put the mashed potatoes, red chilly, salt, black pepper and the coriander leaves, Mix well.
7. In the oven-proof dish, put the potato mash mixture, spreading
it all around the base.
8. With a spoon spread the mince mix evenly over the potato mash base.
9. Place the capsicum and the tomato slices attractively over the mince mix.
10. Dot with the tomato sauce.
11. Sprinkle the cheese all over the dish and place in the pre-heated grill.
12. Allow to grill for about 15 minutes till the cheese melts and attains a light brown
colour.
13. Remove from the oven and serve the "Special Shepard Pie' immediately with chilly and tomato sauce.
Yasmin