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RECIPES OF INDIA
More >>> 1 2 3 4 5 Seekh Kabab 1/2 kg raw mutton mince 1 onion 2-3 green chillies juice of 1 lime 1 egg white salt to taste 2-3 skewers Grind onion and chillies and mix with the meat. Add salt lime juice and beaten egg white and mix again. Take small portions of the paste and bind evenly on the greased sdewars. Brush with oil and rost on brisk fire or oven a grill. When cooked gently slide kababs off. Garnish with raw onions and tomatoes. Meat Loaf 1/2 kg cooked mince meat 4 slices bread 1 egg - white 1 t.sp. nutmeg powder 1 t.sp pepper powder salt to taste Sock the bread and mash. Mix all the above ingredients into smooth dough. Shape into a lof and bake. Meat Souffle 1/4 kg cooked mince meat 2 nos eggs 11/2 cups milk salt and pepper to taste Mix the mince meat with salt and pepper and spread in a greased baking dish. Beat the eggs and milk, add salt and pour over the meat. Bade till the soufle sets. Spaghetti Bolognaise 2 cups cooked spaghetti 1/2 cup grated cheese 2 cups cooked mince meat 2 nos onions - choppped 2 nos tomatoes - finely cut 1 bunch parsley - finely cut 1 tb.sp. corn flour 2 tb.sp butter 4 cloves garlic salt and pepper to taste Blanch the tomatoes and mash. Fry onion in the butter. Add tomato, garlic and meat. Stir well. Blend the conflour in a little water and pour over it. Add spaghetti, cheese and mix well. Garnish with parsley. Rogan Josh 1/2 kg mutton 2-3 nos onion 2-3 tomatoes 2 tb.sp grated coconut 1 t.sp garm masala 2 t.sp. chilly powder 1/2 t.sp jeera 1/2 t.sp. haldi powder 2-3 nos green chillies 1/2" piece ginger 5 cloves garlic a small bunch coriander leaves 1/2 cup curds 10-15 nos almonds 1/2 cup ghee salt to taste Blanch and mash the tomatoes. Slice onions and keep aside Grind the rest of the ingredients to a fine paste. Fry the onion in the ghee until golden brown. Add the tomato pulp and later the masala and fry till oil separates. Add mutton and continue frying for a few minutes more. Add salt and enough water and cook till the gravy it thick. Mutton Biriyani * For the Rice 2 cups basmati rice - wash, soak and drain 2 nos onion - sliced 1 t.sp. garam masala 1/2 cup ghee 1 tb.sp.nuts 1 tb.sp raisins juice of 1 lime Few drops of yellow colouring salt to taste * For the korma 1/2 kg mutton - cut into big bits 1/2 cup oil 1/2 cup curds 2 t.sp red chilly powder 5-6 cloves garlic 1 bunch coriander leaves 2 t.sp shahi jeera 1 t.sp.garm masala Heat oil in a thick bottomed pan and fry the masala. Throw in the meat and fry again. Add curds and salt and enough water to cook the meat. Remove from fire when the meat is tender and korma is thick. In another pan, heat oil and fry onions to a golden brown color. Now put the nuts and raisins and drain and keep faside. Fry the garm masala and the rice and fry for 2 minutes. Add 4 cups of hot water and salt and cook on slow fire till water is dry. Transfer the korma over the rice, sprinkle lime juice, jilebi colour, fried onions, nuts and raisins and bake for 10-15 minutes on low temperature.
Keema Matar 1/4 kg mince meat 1 cup shelled peas 2 nos onions - sliced 2 nos tomatoes - sliced 1 bunch coriander leaves 3 nos green chillies 5 cloves garlic a little haldi powder 1/2 cup oil Heat oil in a deep pan. Fry onion and tomatoes. Pound the green masala and add all the rest of the ingredients. Add meat and peas and fry for a while. Cook on slow fire with as little water as possible. Top ^ More >>> 1 2 3 4 |
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