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Chicken Karahi By Shumaisa
1 Kg Chicken.
Half cup oil.
6-8 Tomato.
Salt, Black Pepper, Cumin, Green chilies, And fresh Coriander.
Heat oil in a karahii.. Add chicken and fry on low heat till the water in the chicken dries. After the water dries fry the chicken in the oil till it turns light brown. Add chopped tomatoes, stirring frequently fry the meat mixture for about 20 minutes until the tomatoes are reduced to a pulp. Now add Salt,black Pepper,Cumin, and green chilies. Cover the wok and cook at low heat until the oil began to separate.. Sprinkle with finely chopped coriander leaves.
Lamb Chops By Shinoo
Ingredients
Serves 4
1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
8 Lamb chops
1 Lemon
Method
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Remove the fat from the chops and marinate in the marinade for 2-60 hours. Preheat the oven to it’s highest heat for at least 20 minutes. Shake off excess marinade and place chops on a wire rack in the oven. Cook for 20 minutes and check the chops are cooked by cutting into one slightly, serve with a wedge of lemon.
I didn’t use the food colour for my recipe and also added one tbspoon of tandoori masala.
Chicken Biryani by Shinoo
4 mugs of rice
Approx 1.5 kg of chicken (legs and thighs/breast)
Around 6 big potatoes
250 grams of yoghurt
4 big tomatoes
4 medium onions
1-1.5 cups cooking oil
Bunch of mintleaves
Around 5 green chilli
Aalu bukhara (optional)
A few tspoons of foodcolour
1 lemon
1.5 tbspoon garlicpaste
1.5 tbspoon gingerpaste
3 bayleaves
4 small cardemoms (green)
4 big cardemoms
10 blackpeppercorns
8 laung
3 pieces of cinnamonstick
1.5 tbspoon whole cumin seeds
2 staranise
2 pieces of jaiphel
0.5 piece of nutmeg (grated)
1.5 to 2 (heaped) teaspoons red chilli powder
2 tbspoons corainderpowder
1 tbspoon cuminpowder
0.5 teaspoon turmericpowder
Around 2 teaspoon salt (correct it later if necessary)
1.5 tbspoon of (laziza) biryani masala
1- Wash and soak the rice for at least 2 hours
2- Heat the oil in a heavy based pan and add one sliced onion. Fry till golden/dark brown and take them out on a plate. Keep aside
3- Add the rest of the sliced onions in the oil, fry till golden brown and add the ginger and garlic paste.
4- Now add the bayleaves, cardemoms, blackpeppercorns, laung, cinnamon and fry.
5- Add the whole cumin and the chicken. Fry till everything is nicely coated.
6- In a seperate bowl add the yoghurt. Then add chillipowder, coriander powder, turmeric, cuminpowder, salt, biryani masala, anise, jaiphel and the nutmeg. Mix well.
7- Add the yoghurt mixture to the meat and stir well.
8- Add water, enough to cook the chicken.
9- Either fry the halved potatoes seperately in some oil till they're almost done or add them to the chicken mixture and let it cook with the chicken. (If you eat your biryani without potatoes then just skip this whole step)
10- Once the chicken is cooked and water has 'evaporated' add the cubed tomatoes and stir till oil seperates. Now add a bunch of mintleaves, green chillis and the alu bukhara (optional).
Your masala is ready.
11- In a big pan boil water (fill it till 3/4 of the pan). Add the soaked rice. Boil the rice untill they're almost tender. Should still be a bit of a 'bite'. Now drain the rice and wash them quickly with cold tapwater so they cool off (stop the cooking process).
12- In another pan add half of the rice. Make it even and add the juice of half a lemon and foodcolour
13- Add the chicken masala and then top with rest of the rice.
14- Add the rest of the lemon juize and some more foodcolour. Now finally add the fried onions and cover the pan tightly with foil.
15- Let it on 'dum' for around 20 to 30 minutes.
16- Mix the rice and ENJOY eating!
Karahi Gosht by Sajal
Ingredients
meat
tomatoes (I used about 6)
salt
red pepper powder
garam masala
white zeera
dhaniya powder
haldi
hari mirch (preferably small ones)
one lime or lemon
Put the meat in a pot. Let if cook in there for a few minutes (no ingredients yet). Stir till the meat turns brownish. Then add some water plus the spices and cover it. After it gets a bit tender add the tomatoes, lemon and green peppers (keep the pot covered). All this time keep stirring every now and then. After the tomatoes are dissolved see if you need to add oil. I didn’t have to put a single drop of oil since the meat had it’s own. At the end add dhaniya and that’s about it. It’s actually very simple.
Chicken Manchurian By Shumaisa
Ingredients:
- Chicken chopped into small pieces
- Onion diced in big cubes
- Capsicum diced in big cube shape
For making the chicken marinate:
- Chicken pieces
- Egg
- Ginger garlic paste
- Soya sauce
- Salt
- Black pepper powder
- Flour/Maida
- Chilli sauce
For making the sauce:
- Tomato puree
- Tomato Ketchup
- Salt
- Ajinomoto
- Soya sauce
- Black pepper
- Sugar
- Chicken Stock
- Cornflour
Marinate chicken cubes with salt, 1 tsp garlic ginger paste, soya sauce, chilli sauce, black pepper, egg and 2 tbsp flour. Keep aside for half hour and then deep fry these chicken chunks and drain on tissues tork.. Stir fry the capsicum and onion cubes and leave aside.
Add oil & Fry the garlic paste a little. Add Tomato puree, tomato ketchup, Salt (as required), ajinomoto, soya sauce , black pepper, half tsp sugar… Fry for 5 mins, then add chicken stock. Let the stock boil, upon boiling add fried chicken chunks. Add fried capsicum and onion. Cook for 5-10 mins more. Then add 1 tbsp cornflour mixed with a little water to the boiling stock. When the sauce thicken as required, remove from heat..
Chicken Shami Kabab By Mostar95
Chiken: 500 grams boneless and cut into small pieces
Daal channa (gram lentil) 125 grams (wash it and soak in double quantity of water for two hours)
Potatoes: two big
Garlic cloves: 4
Red illaichi: 6
Gram masala: 1 tablespoon
Kutti mirch: 1 tablespoon
Kathai: 1 tablespoon
Salt: 3 teaspoon
After soaking the daal, put these stuff and boil on medium heat till water evaporates. Then mash the whole stuff.
Now take few leaves of mint, ginger cut into slices, one onion cut into small pieces and bullet green chilles (6) cut into smaill pices and mix it with the mashed stuff and add an egg.
Then make kabab and fry in oil.
Chicken Pasta by Shinoo
1 pack (500g) pasta
2 chicken breast, small pieces
1 tbspoon crushed garlic
Half a cup tomatoe pureé (or blended fresh skinless tomatoes)
Oil, quarter of a cup
2 medium sized onions
0.5 tspoon chilli powder
Pinch of haldi
1.5 tbspoon corianderpowder
1 tspoon cuminpowder
0.5 cube of chicken stock tablet
Salt, according to taste
1 big carrot, cut in small slices
3 spring onions, sliced
Half red bell pepper, sliced
Half a can of sweetcorn
1- Heat the oil in a pan or wok and add cubed onions. Fry till golden brown and add the crushed garlic.
2- Now add the chicken and carrots, fry some more
3- Add all the powder masala and salt, fry for a little bit and then add the tomato pureé, chicken stock tablet and some water. Cover and let the chicken cook on medium/low flame.
4- Once the chicken is soft and the sauce has thickened add the rest of the cut vegetables and let it cook for a short while. The vegetables should still have a crunch.
Cook your pasta separately and then mix the sauce and pasta. Bon appetite!
Garlic Baguettes by Shinoo
The garlic baguette is very simple. Buy some french bread and slice it (not all the way) Then put some garlicbutter on the inside of the slices and bake it in the oven.
Chicken Pasta by Peshow
4 boneless chicken breast halves
1 pck frozen veges (u can use fresh veges too)
2 tablespoons soy sauce
2 teaspoons crushed ginger
1 teaspoon crushed garlic
3 tablespoons Olive oil
tomato sauce/chili sauce
salt,black pepper,
Add chicken cubes into a wok with heated olive oil..stirfry until chicken is half cooked…add garlic ,giner ,chili sauce . soya sauce ,salt…and cook 5 mins ..then add tomato sauce n chili sauce n cook for 1 minute..
add vegs and simmer for 2-3 mins.
serve over noodles or pasta.
Tahiri by aaish
Rice 2 cup soaked in water for 20 or 30 min
oil 1/2 cup
onion 2 small size or one big thinly sliced
ginger ,garlic paste 1 tbs each
gram masala powder 1/2 tsp or sabut garam masala (long,darchini,bari ilachi,kali mirch)
salt as per ur taste
cumin seeds 1tsp
corriander powder 1tsp
heldi 1 1/2 tsp
red chili powder 1tsp
green chilies 2,3 acording to ur taste
tomatoes medium size 2,3 cut in cubes or chopped
one main ingrediant is potato cut in small cubes, people add other vege like peas and carrots too,but actually only potatoes are used and this is a dish rice with potatoes. or may be every region has his own variations.
Method
1- heat oil in apan and add sliced onions,add cumin seeds and if u are using whole garam masala then add it also.
2-stirr onions frequently,when light brown add ginger garlic paste to it,cook for few min.
3-Add salt,red chilli powder,heldi,corriander powder and garam masala powder,i prefer to use whole garam masala powder not powder one. Cook for few min, add little water to avoid the masala to sticking.
4- add chopped or cubed tomatoes and gren chillies sliced or u can add whole too. cook it well until the tomatoes tender .( khoob acchi tarah sai bhonana hai).u can add few spoons of yogurt too.add cubed potatoes and cook for few more min.
5 -add water like 4 cups as i usually add double amount of water that is 2cup rice and 4 cup water or 3 1/2 cup water, u can add as u does. when it start boiling add rice to it. cook on medium flame until all water evaporates, slow the flame to its lowest point and put the rice on dum .after 15 min the tahiri will be ready.
serve it with raita and chutny.
I heard about tahiri with mutton too,and i tried it but i pesonaly dont like it ,it looks like rice witb allo ghosht.i think its good in its actuall way.
**Chicken Kabab by Shab-e-hijar **
Chicken breast ground 1lb
Garlic powder or paste less than half tp
Half onion finally chopped
One tomato chopped
One or tow green pepper finally chopped
Half ts of red pepper
Salt according to your taste
Coriander powder half ts
Ground zeera half ts
Almond Powder 1tb
Mix the all the above ingredients together and make kababs in whatever shap you want, and fry
them on a low heat.
MASH KI DAAL by chips6
mash ki daal…1 cup(soaked in water for an hour or so)
1 medium onion…chopped
1 medium tomato…chopped
1 tsp garlic paste
almost a 2-3 inch piece of ginger root…coarsely chopped
1-2 green chillies…whole
spices..salt,red chillies,zeera,corainder powder and haldi
green cilantro for garnish…
*slightly fry the chopped onion. when a bit pink add the tomatoes and all the spices, and bhoonify the masala. when done add the ginger and garlic and pre-soaked daal and the green chillies…add some water(i did not measure it, just eye balled it…i think it was almost 3/4th of a cup)…just enough that will be absorbed by the daal and not be too fluidy in the end…
either pressure cook it on low flame for 5 mins or put on dum on low flame ,covered till the daal is done…(i pressure cooked it though)
when done, garnish and serve…
CHICKEN TIKKA MASALA by chips6
boneless chicken cubes…2 pounds
1 small onion finely chopped
1 tsp each of ginger and garlic paste
yogurt…1 cup
spices…salt,red chillies,zeera and coriander powder
shan tandoree masala…1 teaspoon
juice of 1 lemon
*marinate the cubed chicken in a mix of yogurt with all the regular spices and shan tandoree masala. Add juice of half a lemon too and keep aside for half an hour.
*slightly fry the finely chopped onion. then add ginger and garlic to it and fry it for a minute or so…add to it the chicken plus all the yogurt marinade…Bhoonify it…when done, cover and let it simmer on low flame for a while…since it was boneless chicken cubes, it was done pretty quick. Before serving squeeze the other half of the lemon and garnish with ground black peppers and cilantro…
Re: Recipes from Aaj Kiya Pakaya/Khaya
BEEF WITH PEPPERS By chips6
boneless beef/chicken…cut into strips…about 2 pounds
1 medium green bell pepper…cut into strips
1 medium red bell pepper…cut into strips
1 tablespoon each of chopped ginger and garlic
salt, white peppers, black peppers…acc to taste
1 tablespoon Worcestershire sauce
1 tablespoon oyster sauce
1 tablespoon cornflour(dissolved in cold water)
cooking oil…2 -3 tablespoons
*heat oil and fry the ginger garlic for a minute. then add the beef strips. Stir fry it for a few mins, then add the salt and the black and white peppers plus the o. sauce and the w. sauce.add some water if needed and let it cook till the meat is done. when water is almost dried out and the meat is tender, add the bell peppers and the corn flour mix. cook till the required gravy thickness is reached.(i like the bell peppers with a slight crunch to them so i add them in the end…you can add them before if u like them more tender).Serve.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Singaporean Rice by Corrupt Angel
5-6 servings
Ingredients:
You’ll need ½ kg of the following vegetables:-
-Capsicum (julienne cuts)
-Carrots (julienne cuts)
-Cabbage (long and thick cuts)
- Spring Onions (chopped)
-Cucumbers- (only take sides, throw away the soft middle part- julienne cuts)
Sweet corn- frozen 1 cup
500g/2cups Basmati rice (boiled with salt-semi-cooked, recommend to refrigerate overnight)
400g Boneless Chicken breasts (cut in julienne shape)
½ packet Thin Spaghetti (boil according to package instructions and keep aside)
2 Eggs (make omelette w/o salt/pepper and cut in small 1 inch pcs)
3-4tbs Soy Sauce
4tbs Tomato Ketchup
Salt to taste
Black pepper to taste
¾ cup Roasted peanuts (optional)
Oil
Method:
- Boil rice and refrigerate overnight or at least a couple of hours.
- Cut all the vegetables before preparation.
- Make the omelette and cut into pieces.
- Use the same oil you used for omelette, add more oil if necessary. Fry boneless chicken pieces until light golden. Add sweet corn, and then capsicum, carrots and cabbage. Stir for a little over a minute. Add salt and pepper.
- Now mix the prepared rice and noodles. Add the other vegetable (spring onions and cucumbers)s as well as tomato ketchup and soy sauce. Top with omelette pieces and peanuts. Stir until everything is mixed well, be careful not to break the rice and noodles, also don’t overcook the veggies. Turn off the stove. Serve.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Spaghetti meat sauce by Shinoo
Minced beef, 500 gr
3 onions
Tomato sauce (plain) 1.5 cans or as much as you need to get your desired consistency
Garlic, 1 tbspoon crushed
Red chilli powder, 1 tspoon (or according to taste)
Salt (1 tspoon (or according to taste)
Coriander powder, 1 tbspoon
Cumin powder, 1 tspoon
Vegetable stock, half a cube
Around 300 grams of cut vegetables of your choice (spring onion, carrots, sweetcorn etc)
Cooking oil, a few tbspoons
Heat oil in a pan and add the diced onions, fry for a while and then add the garlic. When onions are lightbrown add the minced meat and cook till it has changed colour and water has dried. Now add the masalas, tomato sauce, veg. Stock cube and water. Cover the pan and let it cook on medium fire for about 45 mins or till the meat is tender. Keep checking if it needs more water or tomato sauce. Once it’s done add the vegetables and water (if required) and cook it for another 10 to 15 mins (uncovered). Adjust the salt or chilli. You can either have it ‘runny’ with lots of tomato sauce or a bit dry… depends on your own taste.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Chicken Tikka recipe by Corrupt Angel
Chicken, boneless medium pieces 1 kg
Yogurt 1 1/2 cup
Lemon juice 5 tbsp
Ginger / garlic paste 4 tsp
Black pepper powder 1/2 tsp
Garam masala powder 1 tsp
Green chillies, crushed or paste 6
Red food colour 4 pinches
Chilli powder 1 tsp
Butter, melted 3 tbsp
Salt to taste
Mix all the ingredients and marinate the chicken in this for an hour. Keep it in refrigerator.
Grease a flat baking tray. Set the marinated chicken on it. Bake the chicken in preheated oven till the chicken is tender.
Serve hot, with chutney, sliced onions, lemons and fresh hot naan.
Chefs Tip: Chicken tikka can also be cooked in a large shallow pan on stove top, with a little oil.
Serves 4 - 6
Preparation Time: 1 hour
Cooking Time: 30 minutes
Re: Recipes from Aaj Kiya Pakaya/Khaya
Chicken Kabab by Lussi
Bell pepper (any color) 1/2 finely sliced
Onion 1 medium sliced
Tomato 1-2 sliced
Lemon few thin slices
In a hot skillet add some oil, onions and bell pepper. Stir fry them for almost 3-4 mins and add tomatoes and lemon. Sprinkle little salt and chat masala to enhance their flavor. Stir fry the whole thing for another 2-4 mins. Turn the veggies in a plate.
Chicken Keema almost 1lb
Garlic powder or paste almost 1tbsp
Salt to taste
Coriander powder
Chat masala
Onion 1 small
Tomato 1 small (I didn't have tomatoes therefore I used salsa as that was what I had in my fridge)
Green chilies 1-2 (I didn't have green chilis but a green chili salsa and that is what I had used)
Some other ingredients that might sound strange...lol (optional, if you don't have them at hand, skip)
Achar ghost masala or seekh kabab masala roughly 1/2 tsp
Run keema with tomato, onion, and green chilies in the chopper for couple mins. Add garlic paste/powder and all other masalas. Mix it well and make kababs. In the skillet/frying pan add little oil and fry your kababs. Turn them to make sure all sides are golden brown (cook them on medium low heat). When all kababs are cooked, add the vegis to the kababs and leave the kababs on dum for 3-5 mins. Make sure the heat is on low at the time of dum
Note..The keema I get from the desi bazar is not finely chopped therefore I always have to run it in the chopper. If your keema is finely chopped, you don't need to run it in the chopper. Also you can just finely chop onion, tomato, and green pepper).
Roll boti by Shumaisa
Ingredients:
chicken chopped into small pieces
Salt
Black Pepper
Red chilli powder
Chilli sauce (hot sauce)
Fresh Cream
Sauce:
4tbsp plain Yogurt
3tbsp Cheese cream
Salt
Black Pepper
ground Red pepper
Combine all ingredients in a bowl, stir well with a whisk..
Method:
Marinate chicken cubes with salt, black pepper, red chilli powder, hot sauce, and fresh cream. Keep aside for ½ hour.
Take a little oil and fry the chicken for about 10 minutes.. Now add sauce in the chicken and cook for more 15 minutes until the chicken is tender.
Re: Recipes from Aaj Kiya Pakaya/Khaya
Palak Paneer by Ira
Thanks married and mehroo, you guys are too kind. I loosely followed the recipe at the following link meaning that followed the general idea but used my own measurements for masalas. I think the secret ingredient was ground garam masala, it gave a really nice flavor and resturant style smell to it.
Palak Paneer (Indian Fresh Spinach with Paneer Cheese) Recipe : Recipezaar
I also made my own paneer by heating milk till right before it boils and then added lemon juice and vinegar in small quantities until the paneer seperated completely from the liquid thingy. Then i strained it in a cloth (i didnt have cheesecloth so i used my chapati rakhnay wala kapra). When it was drained extremely well, i put it in my magic bullet to make a smooth paste type and added a dust of flour to prevent stickiness. Then shaped into balls and shallow fried before adding to the palak.
Chicken Jalfrezi by Shinoo
Ingredients:
2 cloves garlic, finely chopped
750 grams skinless chicken thigh fillets,
1\4 teaspoon ground turmeric
1 - onion finely chopped
1 teaspoon red chili powder
1 teaspoon salt
500 grams tomato finely chopped
1\4 tablespoons oil
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoon ginger, grated
2 tablespoons coriander, fresh, chopped
How to Cook:
1. Heat about 2 tablespoons oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat.
2. Add the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.
3. Add the tomato, cover and cook over medium heat for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporates and the sauce thicken.
4. Add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.
5. Sever the chicken pieces with the sauce spooned on top.
6. This dish could be served with boiled rice, chapati or naan.
This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 40 minutes.
