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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.

Mutton Stew

Marinate the meat with salt, ginger, garlic, onions, coriander, cumin, red chillies, bay leaves, cinnamon, black pepper, cardamom, yogurt and 3-4 tablespoons of Dalda Cooking Oil.  

INGREDIENTS

• Mutton or lamb 1 kg
• Salt as per taste
• Garlic Cloves(crushed) 8-10
• Ginger (julienne) 1-2 tbsp
• Onion (chopped) 1 1/2 kg
• Whole Coriander 1 tbsp
• Cumin Seeds 1 tbsp
• Whole Red Chillies 10-12
• Bay Leaves 1-2
• Cinnamon 1-2 inch Piece
• Black Pepper Corns 6-8
• Big Cardamom 3-4
• Yogurt 1 cup
• Dalda Cooking Oil 3/4 cup

2   COOKING DIRECTIONS

1. Marinate the meat with salt, ginger, garlic, onions, coriander, cumin, red chillies, bay leaves, cinnamon, black pepper, cardamom, yogurt and 3-4 tablespoons of Dalda Cooking Oil.
   
2. Cook the meat in a pot on high heat for 5-7 minutes.
3. Then lower the heat and cook until the meat is fully tender.
4. Add the remaining Dalda Cooking Oil and stir well untill oil separates.
5. Simmier on low heat for 3-4 minutes and remove from stove.
6. Serve hot with naan.

 

Spicy Chops

INGREDIENTS

• Mutton or Lamb Chops 1 kg
• Red chilies whole 8
• Whole black pepper corns 1 tsp
• Cloves of garlic 12
• Ginger 1 small piece
• Lemons 2
• Onions,sliced 1 medium size
• Green chilies chopped 2
• Fresh coriander chopped 1 bunch
• Salt to taste
• Oil for cooking

2   COOKING DIRECTIONS

1. Grind red chilies, black peppercorns, garlic and ginger to a smooth paste.
2. Heat oil in a pan, golden fry the onions.
3. Add salt and chops, cover and cook on low heat.
4. When the chops get tender add the chilies and garlic and ginger paste to it and stir.
5. Squeeze lemon juice on the chops and leave to cook for another 10-15 minutes.
6. Sprinkle chopped coriander and green chilies on top before serving.

 

Mutton Chops

 

 

INGREDIENTS

• 12-14 pieces of Mutton chops

• 1 & half cup yoghurt

• 1 tsp green chillies (chopped)

• 1 tsp coriander powder

• 1 & half tsp red chillies powder

• 1 tsp salt

• 2 tsp tomato paste

• 1tbsp ginger/garlic paste

• 1 tsp meat tendariser powder OR raw papaya paste

• juice of 2& half lemons

• 1/2 cup oil

• 1/2 tsp black pepper powder

  1 tsp all spice powder 

COOKING DIRECTIONS

Mix All the ingredients in yoghurt except black pepper powder.
Marinate the chops in this mixture for atleast 3-4 hours.
In a deep pan, heat Oil and one by one put the chops in the Pan.
Avoid putting in the mixture as much as possible.
Fry chops for about five to ten minutes and then add the marinate mixture.
Cover and cook on Medium heat for about 15 minutes, turning the chops a few times.
When almost cooked, un cover and fry them till they are Golden brown in colour.
Sprinkle some black pepper powder, garnish with slices of lemon, slices of tomato,green chillies and SERVE HOT.

Lukhnowi Gulawat kay Kabab

INGREDIENTS

• Meat minced half kg
• Raw popaya 2tbsp
• Black peper 5-6
• Black cardemon 2
• Green cardemon 3
• Cinnamon stick 1 small
• Bay leaves 1
• Cumin seed 1tbsp
• Fennel seed(saunf)1tsp
• Coconut(ground)2tbs
• Nutmeg powder 1pinch
• Mace Powder(jawatri)1pinch
• salt to taste
• Red chillie powder 1tsp
• Onion 1 medium
• Yogurt 1/2 cup
• Ginger Garlic paste 1tbsp
• Oil 2tbsp

COOKING

1. Roast all whole spices and grind.
2. Grind Onion and add all roasted spices along Yogurt, Red Chilies, Ginger, Garlic, Salt, Coconut, Papaya and oil in minced Meat.
3. Marinate for 1 hour.
4. Place the mixture in a baking tray and into a moderately hot oven for 30 min.
5. Garnish with onion.
7. Serve with Paratha and lemon onion salad.

 

Chef Gulam Rasool

Chef Gulam Rasool

Chef Gulam Rasool, the renowned chef, creates his culinary masterpieces  

As we walk into "Zaffran" the original Indian cuisine restaurant at Bristol hotel, Gurgaon, an old chef adorning grey beard is seen in the exposed kitchen. Yes, he is none other than the renowned and the very famous celebrity chef from Lucknow, Gulam Rasool. Talking to him for an hour about his life full of achievements and accomplishments is an experience in itself. Even in the dusk of his life, his enthusiasm and energy makes an impact. Chef possesses a very pleasing personality. His Lucknawi 'tehzeeb' gets reflected in the way he talks. Modestly, he remembers the old times at Lucknow when he started as a helper under the guidance of Ustaad Hazi Ishaque. This was the time when his contemporaries were attending school. For about fifteen years, he toiled just as a helper but soon cooking started sinking in his soul and he got passionately involved with Awadhi cuisine.
Hailing originally from Bahraich in Uttar Pradesh, Gulam Rasool under the guidance of his Ustaad learnt the intricacies of the art of cooking. He excelled in Awadhi cuisine and made waves with his specialties like Kakori Kebab, Galawat ke Kebab, Rogan Josh and Lucknawi Pulao-to name just a few. Chef Rasool was appointed in Maurya Sheraton, New Delhi where he worked for almost fifteen years. He remembers all those years with a sense of pride as he cooked for many celebrities. In his own words, he earned a lot of respect and fame at Maurya. Chef than moved to Holiday Inn, where he worked for five years. Here, he was closely associated with the late Prime Minister Rajiv Gandhi. He recollects, "Everyday we used to send lunch for Shri Rajiv Gandhi. However one day it was told that the lunch was not required. But at the last moment a message came to get the food ready. I asked all the other chefs in the kitchen to leave and after twenty minutes when I called them, they were pleasantly surprised to find eleven items ready to be sent for the lunch."
On being queried as to what makes his preparation mouth watering and simply divine, he replies "God has bestowed his good wishes on me. Hard work coupled with dedication has brought me to the stage where I am today. There can never be any substitute for hard work. I have never compromised with my religion and honesty." Surely, this honesty gets reflected in all his preparations. When he talks about food, the passion is there for everybody to see. He has full faith in God and says 'Bismillah' before starting on a new culinary experience.

Chef Rasool worked at various properties of The Taj group of hotels. In his career span of forty five years he went out of India several times to show off his magic. People wanted him to stay there but he could not keep away from India for long. Very honestly, he admits that due to lack of knowledge of english, he could not stay in the foreign countries. However, he earned lots of fame everywhere due to his magical hands which churned out delectable Indian cuisine.
Surprisingly simple and down to earth, chef has not forgotten his roots and constantly innovates some thing or the other to add to the Awadhi cuisine. A little hurt due to the invasion of Indian taste buds by continental cuisine, he is highly optimistic that the original Indian cuisine with its unique flavour and colour has no comparison whatsoever. Inspite of being highly successful, chef has never confined the secrets of his recipes. In fact, he trains many young chefs and feels a great sense of pride while talking about the younger generation who has learnt from him.
Greatly satisfied with his career, he now wants to spend some leisure time with his grand sons. The praise that he gets for his innovative recipes lights up his eyes. The Kathal ke Kebab, Dalcha Kebab, Arbi ke Kebab along with the Pappaya Chutney are simply out of the world. His face glows on being praised,  and it seems like his hard work and passion that went into preparing these mouth watering delicacies is rewarded. He says that an appreciation of his dedication is much more fulfilling than any amount of money. He wants people who taste his food to come over and over again.
Chef Gulam Rasool remarks "Aag, Pani, Namak aur Mircha are the basic ingredients of any good recipe. The intelligent use of these ingredients when combined with passion, dedication and toil makes all the difference." Still long way to go chef! Because the passion and magic of these hands can never stop. Inshallah!!
 

 

 

 

 

 

Dumm ka Keema

 

INGREDIENTS :

• Qeema (matine ka bareek ) 1 kg
• Dahi 1,1/2 cup
• Sabit lal mirch 15
• Sabit garam masala (mix) 2tb
• Khashkhash 4tb
• Channe bhuune huwe 4tb
• Lehsan 1/2 pothi
• Adrak 2 inch ka tukda
• Salt 2 taste
• Onion 2 medium
• Tomato 2// // //
• Hari mirch (breek cut kr len )
• Hara dhanya 1/2 bunch breek cut kr len
• Onion 4 garnish k liye (gol gol lache cut kr len aur us k upper lemon chidak len aur salt bhi )
• Pil 1/4 cup
•   Koyla 1 peace 

COOKING DIRECTIONS :

1. Keeme me tamam masale peece kr dahi k sath mix kr k rakh den (marination app ek din pehle bhi kr sakte hen )
2. Ab pan le kr usme oil garam kr k usme onion ko fry kr k tomato dal kr gala len
3. phir qeema dal kr bhoon k hara dhanya aur hari mirch dal kr roti k tukde pe dehka huwa koyela rakh k upper se oil few drops dal kr dm de den
4.   aur phr serve kren chapati k sath 

 

 

Pasinda Kebab

Pasinda कबाब

These thin meat slices roasted on skewers have exotic flavors wrapped around them, that makes this a succulent and tasteful dish. 

 INGREDIENTS :

• A slab of lean meat 450 gm
• Butter for basting
• Black peppercorns 16
• Cardamoms 5
• Cloves 5
• Coconut, desiccated 30 gm
• Cumin (jeera) seeds 1 tsp
• Garlic cloves, chopped 10
• Ginger, chopped 15 gm
• Kachri (tenderizer) 1 tsp
• or
• Nutmeg (jaiphal) powder 1.25 gm
• Onions, chopped 60 gm
• Poppy seeds (khus khus) 1 tsp
• Raw papaya paste 7.5 gm
• Red chilli powder 1 tsp
• Salt to taste
• Yogurt 2/3 cup

 COOKING :

 

1. Cut meat into slices 3 1/2 inches long.
2. 1 1/4 inches wide and three-fourths of an inch thick.
3. Cut the slice into half without cutting through.
4. Leaving a join at the end.
5. Open the cut halves to make a single strip, approximately 6 inches long.
6. Beat the joints with the back of a knife to flatten them a bit.
7. In a mixer blend together cloves, cardamoms, papaya or kachri, garlic, onion, ginger, cumin, coconut, nutmeg, peppercorns, poppy seeds and yogurt.
8. Add red chilli powder and salt.
9. Coat the strips with this mixture and leave to marinade for 3 hours.
10. Weave the skewer in and out of the meat strips at 4 points, at regular intervals.
11. The meat will resemble a wavy line, with the skewer running through its centre.
12. Roast over an open charcoal fire or barbeque for 10 minutes.
13. When one side is cooked, baste with butter and roast again for 3-5 minutes.
14. Serve with salad, sliced onions, green chillies and finely cut mint leaves.

 

 

 

Hello world!

Healthy Eating For Life

You've probably run across it before, and if you're diabetic, it's almost guaranteed that you've at least heard of it. Glycemic Index is the much talked about health aspect today! And it is essential for us to understand it rightly and apply it in our day to day lives because of it being simply a wonderful way of eating, according to me. This is what makes me take you through a short stint on “Glycemic Index of Foods” leaving you to think and revisit your eating habits.

Why should people use the Glycemic index as a basis of their Food habits? This is a big question for many - whether as a magic formula for diabetics or for people who are overweight, and looking for a cure? Heart diseases? Simply put, why?