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Hello world!

 

Besan ki Roti

 

 

Divide the dough into several smooth, small balls, place on a floured board and roll out each into a chapatti. Make roti on a hot tawa, when ready spread ... 

1   INGREDIENTS

• Gram flour 1 kg
• Whole wheat flour 2 cups
• Mint 1 bunch, chopped fine
• Fresh coriander 1 bunch, chopped fine
• Green chillies 4 chopped fine
• Spring onions 4 chopped fine
• Red chillies 1/2 tsp, powdered
• Cumin seeds 1/2 tsp
• Salt to taste
• Butter / ghee 1/2 cup

2   COOKING DIRECTIONS

1. Sieve together gram flour and whole-wheat flour.
2. Then mix in all ingredients except butter / ghee/ Pour in a little water and bind the flours into stiff dough.
3. Knead the dough for a few minutes, cover and set aside for ten minutes.
4. Divide the dough into several smooth, small balls, place on a floured board and roll out each into a chapatti.
5. Make roti on a hot tawa, when ready spread with ghee or butter.
6. Serve with mustard greens, green chutney and imli chutney.

Whole Fried Brain

 

Clean the veins of brain then wash in cold water, boil water (1 cup) with pinch salt and ¼ tsp turmeric powder, when water boils put brain in water, boil for 5 minutes. 

INGREDIENTS

• Brain 2 whole
• Eggs 2 (beat eggs with a pinch of salt)
• Salt to taste
• Chilli powder 1/2 tsp
• Green chilli paste 1/4 tsp
• Ground cumin 1/2 tsp
• Ginger paste 1 tsp
• Lemon juice 1 tsp
• Margarine 1 tsp
• Oil 1/2 cup

2   COOKING DIRECTIONS

1. Clean the veins of brain then wash in cold water, boil water (1 cup) with pinch salt and ¼ tsp turmeric powder, when water boils put brain in water, boil for 5 minutes.
2. Drain cool. Mix all spices along with lemon juice.
3. Ginger paste and margarine.
4. Apply this mixture on brain.
5. Refrigerate for half and hour.
6. In a bowl lightly whisk eggs, pinch salt and 1 tbsp together.
7. Dip brain in egg mixture.
8. Heat oil fry on medium heat until brown from both sides.
9. Serve with green chutney and parathas.

Haleem

 

 

Soak the wheat for 24 hours. Then spread on a clean cloth to dry (for about 20 minutes).  

INGREDIENTS

• Wheat 1 lb
• Chopped coriander leaves 1 tbsp
• Meat 1lb
• Onions 3
• Eggs 3
• Ghee
• Fresh chilli powder 1 tsp
• Garlic and ginger paste 2 tbsp
• Garam masala paste 1 tbsp
• Turmeric powder 1 tsp
• Salt to taste
• Grind to a fine paste:
• Coriander seeds 1 tbsp
• Cumin seeds 1 tsp

2   COOKING DIRECTIONS

1. Soak the wheat for 24 hours.
2. Then spread on a clean cloth to dry (for about 20 minutes).
3. Pound it till the outer skin is removed.
4. Keep aside. Heat some ghee in a saucepan and fry 1 onion (sliced) till golden brown.
5. Add the garlic and ginger paste and fry for a minute or so.
6. Add the ground masala, turmeric, salt and meat and cook for 5 minutes.
7. Then add the wheat, coriander leaves, chili powder and 3 pints warm water.
8. Cook slowly till the wheat grains are soft and very pulpy.
9. This will take at least 1 hour on a low heat.
10. When ready, add the garam masala and 3-4 tbsp ghee.
11. Cook till the ghee floats to the top and the dish is golden brown.
12. Garnish with the remaining onions (sliced and fried) and slices of hard-boiled egg.

 

 

Kaleji-do-piaza

Wash the liver and cut into medium sized pieces. Cut onions into thick slices and cut tomatoes into 8 pieces each.  

INGREDIENTS

• Onions 1 lb
• Liver 2 lb
• Chilli powder 1 tsp
• Fresh garam masala 2 tsp
• Tomatoes 1 lb
• Cloves garlic 8
• Curd or yogurt 1/4 pint
• Turmeric powder 2 tsp
• Ghee 3 tbsp
• Coriander leaves 1 bunch
• Ginger 1 inch piece
• Green chillies 4
• Salt to taste

2   COOKING DIRECTIONS

1. Wash the liver and cut into medium sized pieces.
2. Cut onions into thick slices and cut tomatoes into 8 pieces each.
3. Place a large saucepan on the fire and warm the ghee.
4. Add onions, tomatoes and turmeric and fry till reddish brown.
5. Put in chopped ginger, garlic and green chilies and fry for a few minutes more.
6. Add liver pieces and fry till nicely browned.
7. Add curd and the remaining spices and cook on low heat till the liver is tender and the ghee floats to the top.
8. Sprinkle with a little water if necessary.
9. Garnish with chopped coriander leaves.
10. Serve with hot tandeoori rotis.

Masala Kaleji

 

Grind the onion, garlic and ginger to a smooth paste. Add the spices, with the exception of the cumin seeds and cinnamon.  

INGREDIENTS

• Liver 1 lb
• Onions 1
• Garlic clove 1
• Turmeric powder 1/2 tsp
• Cumin seeds 1/2 tsp
• Ginger 1 small piece
• Cinnamon 1 stick
• Ripe tomatoe 1 large
• Coriander seeds 1 tsp
• Ghee 2 tbsp
• Chilli powder 1/2 tsp
• Salt to taste

2   COOKING DIRECTIONS

1. Grind the onion, garlic and ginger to a smooth paste.
2. Add the spices, with the exception of the cumin seeds and cinnamon.
3. Remove the skin from the liver and chop into small piece.
4. Heat ghee and fry the cumin seeds and cinnamon and add the masala paste.
5. Cook the masala thoroughly, keeping the vessel covered to retain the aroma.
6. Add a little water until the masala smells ‘cooked’ and turns a rich brown in color.
7. Add the liver pieces and let them cook in their own juice.
8. Add chopped tomato to the liver when well cooked.
9. Simmer very gently until the tomato pieces have turned into thick gravy.

Mutton Leg Roast

 

Crack the mutton leg bone from the middle and make deep cuts.Roast red chillies with coriander,cumin and coconut on a griddle and then grind. 

INGREDIENTS

• Leg of Mutton 1 1/2 kg
• Salt as per taste
• Ginger Garlic Paste 2 tbsp
• Brown Onion 1/2 cup
• Whole Red Chillies 10-12
• Cumin Seeds 1 tbsp
• Whole Coriander 2 tbsp
• Coconut Powder 4 tbsp
• Garam Masala Powder 2 tbsp
• Yogurt 1 cup
• Dalda Cooking Oil 1/2 cup

2   COOKING DIRECTIONS

1. Crack the mutton leg bone from the middle and make deep cuts.
2. Roast red chillies with coriander,cumin and coconut on a griddle
3. and then grind.Mix Onion with yogurt and grid.Add salt,ginger
4. garlic paste,garam masala and ground spices to the yogurt and
5. mix well.Marinate the mutton mutton leg with this mixture and
6. refrigerate the leg for 4-6 hour.In a large pot,Slightly heat
7. Dalda Cooking Oil on medium heat for 3-4 minutes.Place the
8. marianted leg in the pot and cook on the medium heat for 5-7 minutes.
9. Then lower the flame and cook for 25-30 minutes.Turn the leg on the
10. other side wirh the help of 2 spoons and cook for another 30 minutes
11. on low heat.
12. Serve with french bread and boiled vegetables.