Showing posts with label ka. Show all posts
Showing posts with label ka. Show all posts
Monday, April 28, 2014
Aam Ka Aabshola
Aam Ka Aabshola
Ingredients
- Raw Mangoes (Boiled peeled and remove pulp) 3
- Mint leaves 6
- Castor Sugar 6 tbsp heaped
- Black salt ¼ tsp
- Roasted cumin ½ tsp
- Chilled white drink 1
- Crushed ice 1 cup
Method
- Blend all together, serve, garnish with lemon and mint leaves.
Saturday, March 8, 2014
Baingan Ka Barta
This is a much awaited recipe that I have been thinking for a very long time and lastly got the time and mood to prepare this.
Baingan Ka Barta is a Punjabi side dish for rotis/naans and rice which is prepared by smoky roasted or char-grilled eggplants deskinned and cooked in onion, tomato, and mix of spices. And this is one of the divines of brinjal recipes for sure we all will be fond of this dish. This is one of the tasty and simple curry which can be made easily duringspecial occasions/parties.
Ingredients:
Eggplants medium – 6 no or 1 Big Eggplant
Onion – 1 no Big
Green chillies chopped – 3 no
Tomato – 1 no Big
Garlic pods mashed – 4 no
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Garam Masala Powder – 1tsp
Turmeric powder – ½ tsp
Red Chilli Powder – 1 tsp
Jeera – ¼ tsp
Lemon juice -1 tsp
Coriander leaves for garnishing
Oil – 2 tsps
Preparation
- Preheat oven to 500 degress.
- Grease the baking pan and birnjals with little oil and bake for 20-25 minutes.
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- Once done, Cool it and peel off the eggplant skin.
- Mash the flesh and keep aside.
- Heat oil in a cooking vessel. Add garlic pods.
- After garlic turns light brown add jeera after they splutter add chopped onions, green chillies and fry them on medium heat until onion turns soft.
- Add red chilli powder, turmeric powder, garam masala and salt and mix well.
- Add tomatoes and cook until tender.
- Add mashed baigan/eggplant and mix well.
- Cook for around 10 minutes on medium heat.
- Lastly add lemon juice and mix well.
- Garnish with coriander leaves and serve with rotis or steamed rice.
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Thursday, March 6, 2014
Jamaia masjid ka mutton qorma
Jamaia masjid ka mutton qorma
Ingredients
- Mutton ½ kg
- Brown onion coarsely crushed ½ cup
- Ginger garlic paste 1 tbsp heaped
- Turmeric ¼ tsp
- Salt 1 tsp heaped
- Yogurt 1 cup whipped
- Ghee ½ cup
- Cream 2 tbsp
- Kewra water 1 tsp
- Saffron ¼ tsp
- Mace ¼ tsp ground
- Green cardamom powder ½ tsp
- Grind together
- Coriander seeds 1 tbsp
- Black pepper whole 10
- Chili powder 1 ½ tsp
- Cloves 4
Method
- Heat ghee; add ginger garlic paste with mutton, turmeric, salt and yogurt, cover and cook till liquid dries.Fry mutton for 10 minutes till light brown, add the ground paste, mix well add 2 cups of water, cover and cook on low flame till mutton becomes tender.Add ground mace, green cardamom and saffron with cream, lastly add kewra, cover and simmer for 10 minutes till ghee comes on top, serve with sheermal.
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