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Sunday, 5 October 2014

Warqi paratha


Ingredients
Flour 2 cups
Sugar 1 tsp
Semolina 4 tbsp
Soda pinch
Egg 1
Oil 2 tbsp
Salt ¼ tsp
Milk ½ cup
Water as required
Method
In a bowl add 2 cups flour, 1 tsp sugar, 4 tbsp semolina, ¼ tsp salt, pinch of soda, 1 egg, 2 tbsp oil, ½ cup milk and ¼ tsp salt. Mix all well; knead adding water as required, leave it covered for 1 hour. Now make 8 balls of the dough roll to a saucer size apply ghee, sprinkle rice flour in between and keep putting top of each other, roll to a large round again spread with ghee roll like a Swiss roll, cut into balls , press lightly and roll to a quarter plate size, shallow fry.

biryani masala


Ingredients for biryani masala
Nutmeg 1
Mace 5 blades
Green cardamom 15
Black cumin 1 tsp
Cloves 1 tsp
Black pepper 1 tsp
Anis star 4
Cinnamon 4 sticks
Deghi laal mirch powder 4 tbsp
Chili powder 2 tbsp
Coriander powder 4 tbsp
Salt 1 tbsp
Turmeric 1 tsp heaped
Aalu Bukhara 15 whole
Bay leaf 3 whole
Green cardamom 15 whole
Black pepper 15 whole
Cloves 15 whole
Cinnamon 4 sticks whole
Method
In a coffee grinder, grind together nutmeg, mace, green cardamom, black cumin seeds, cloves, black pepper and anis star finely. Mix with powdered spices, aalu Bukhara and whole spices, mix well. Preserve in an air tight bottle.

Chocolate soufflé


Ingredients
Milk 1 cup
Eggs 4 separated
Sugar 3 + 3 ounce
Coco powder 1 tbsp heaped
Gelatin powder 2 tbsp
Water ¼ cup
Vanilla essence ½ tsp
Fresh cream whipped 8 ounces
Method
In a pan mix 4 egg yolks with 3 ounces of sugar, 1 tbsp coco powder and 1 cup milk cook on low flame stirring continuously till mixture thick, remove add in dissolved 2 tbsp gelatin and ½ tsp vanilla essence, beat egg white very stiff with reaming 3 ounces of caster sugar and very lightly fold in the chocolate custard, also fold in the 8 ounces whipped cream, mix all very lightly, set in a mold for 2 hours in freezer. Remove in a serving platter decorate with fresh cream

Bombay darbar biryani


Ingredients for Bombay darbar biryani
Oil ¾ cup
Mutton 750 gm
Brown onion ½ cup
Ginger garlic paste 1 ½ tbsp heaped
Yogurt 1 cup
Chili powder 1 tsp
Salt 1 tsp
Yellow color ¼ tsp
Kewra water 1 tbsp
Rice 750 gm soaked and boiled with 3 tbsp salt
Prepared biryani masala 3 tbsp to 4 tbsp heaped
Method
Heat oil, add ginger garlic paste, brown onion and mutton, cover and leave it for 10 minutes then add yogurt, mixed with biryani masala, cover and leave it for 10 minutes, then add salt, chili powder with 1 ½ cup water, cover and cook for 20 minutes till mutton tender and thick gravy left.
To assemble
In a pan put ¼ cup oil and water, add ½ quantity of boiled rice top with mutton mixture, remaining quantity of rice, brown onion, yellow color mixed with Kewra, cover and cook on high flame for 5 minutes, lower flame and leave it on dum for 15 minutes.

Darbari mutton


Ingredients
Mutton ½ kg
Onion 1 cup chopped
Kashmiri red chilies 6 soaked and grinded
Khoya ½ cup
Allspice 1 tsp
Yogurt 1 cup
Sesame seeds 1 tbsp grinded
Poppy seeds 1 tbsp grinded
Cashew nuts 8 grinded
Green chilies 4
Coriander leaves 2 tbsp
Ginger garlic 1 tbsp heaped
Salt 1 tsp heaped
Tomato puree 2 tbsp
Method
Heat ½ cup ghee fry chopped onion till light golden, add grinded red chilies with ginger garlic paste, salt, and tomato puree, fry well, add in the grinded masala of sesame seeds, cashew and poppy seeds, add 1 cup water with mutton. Cover and cook till nearly done. Add Khoya, yogurt, fry well and leave it on dum. Serve garnish with chopped coriander leaves and green chilies.

Chocolate chip biscotti


Ingredients
Butter softened 100 gm or ½ cup
Sugar 1 cup
Eggs 4
Vanilla 1 tsp
Flour 3 cups
Baking powder 1 tbsp
Chocolate chips 1 cup
White chocolate chips ½ cup
Method
In a large bowl, cream butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition, beat in vanilla, combined flour and baking powder, gradually add to creamed mixture and mix well, stir in chocolate chips and white chocolate chips, divide dough into 3 portions on ungreased baking sheet, shape each portion into a 10 inch by 2 inch rectangle, bake on 180 degree C for 20 to 25 minutes until lightly brown, cool for 5 minutes, transfer to a cutting board, cut diagonally with a serrated knife into 1 inch slices, place cut side down on ungreased baking tray, bake for 15 to 20 minutes until golden brown, remove to wire rack, store in an air tight container.

Mutton Dhaba karhai


Ingredients
Mutton ½ kg small pieces (leg piece)
Oil ½ cup
Onion 2 cups chopped
Tomato 5 sliced
Yogurt ½ cup
Ginger garlic paste 2 tbsp
Salt ½ tsp
Green chilies 4 sliced
Coriander leaves 2 tbsp
Prepared karhai gosht masala 3 tbsp
Ginger sliced 2 tbsp
Method
Par boiled mutton till half done. Heat oil add chopped onion, fry till soft add ginger garlic paste, salt and mutton with chopped tomatoes, cover and cook till tomatoes tender, add 2 tbsp heaped of karhai gosht masala, cover and cook till mutton done, lastly add yogurt, chopped green chilies, coriander leaves, ginger slice, fry well and remove.