Hi Everyone, I see the quest for new recipes, amongst many members here. So here’s an idea that’s been inspired from Proto’s thread called , your best dish and recipe ..
Every now and then, we will invite someone here to share their best recipe and respond to questions related to it . It would be awesome if members trying out these recipes share the feedback as well by liking the recipe post. I will list the post numbers of the recipes in this post , on a regular basis , so its easy for everyone to get to the recipes .
Our guest this week is , Cancerian87, please share your recipe with us :-
Guests :
1- Chana Masala - Post 9 - GTG
2- Dam Kabab Masala - Post 20 - AFayiz
3- Suji Halwa - post 34 - Sidra
hahahahaha what it took me 10+ years to make it to household thread
those who know me, know, I love food but I am not a good cook.. however, over the years, i have mastered the art of perfect chana masala.. it’s easy, quick, and DELICIOUS, even my two year old wants me to cook “chick peas” everyday!!!
after after several trials and errors, here is my recipe for chana masala!
chanay 1 cup (coffee mug)
salt 1 tsp
Baking soda 1 and half tbsp
soak chickpeas in water with salt and baking soda overnight
next morning, prior to cooking drain out all water and wash the chanay thoroughly
For cooking,
heat oil in pan and add let’s say 2 medium sized diced onion to it. fry till they are soft and a bit golden. don’t overcook/brown.
Add washed chickpeas to onion. bhoonafy for few minutes while adding cumin seeds, a bit of salt, red chilli powder, green chillies, turmeric, coriander powder etc.
In the meantime blend 3-4 tomatoes to make a paste.(or you can use 2 tbps Tomato paste) when you are done with bhoon-na, Add 3-4 cups of water, cover and let it simmer
when chanay are soft(in about 20-30 minutes) dry up the water
mix n mash a bit with spoon add garam masala powder and add cilantro n green chillies.
^nopse.. I have tried that in the past but this works just fine too!i just keep the pot covered and once chick peas are done, remove the cover and let it dry.
GTG , thanks so much mate for that awesome recipe .. I have tried it and its no doubt a really simple but strong recipe .. and yes , I know you have come a long way when it comes to cooking , I have seen pics of some awesome food you made and made me feel so so so proud of you
great recipe GTG..I’ll surely give it a try soon. Sorry friends, I’ve been busy at home with my BIL&family coming up to stay over for 3 weeks.Please carry on and I will be back with mine in few days ..zara farigh ho jaoon guests se
Sorry to keep you people waiting. Was busy over the weekend so only got the time now. There are various recipes that my family and friends had always on list to be prepared. However I have selected Dam Kabab Masala for it although Mutton/Chicken Karahi that I make is also a total hit.
Here the recipe of Dam Kabab Masala (my own version), a bit time taking but turns out really yummy.
Ingredients:
Minced Meat (chicken/mutton/beef): 1/2 kg
Salt: To taste
Spices to be prepared
Round Red Chillies: 3-5 (depending how spicy you want)
Coriander (whole): 3tsp
Cloves: 5-7
Black Peppercorns: 1 tsp
Cinnamon sticks: 3 medium size
Black Cardamon: 1
Green Cardamon: 3-5
Zeera: 2 tsp
Seasame seeds: 1.5 tsp
white peppercorns: 1/2 tsp
Corn flour: 2tbsp
Bhunna huwa besan (gram flour): 1tbsp
Egg: 1 (if qeema is very lean dont put this)
Greek yogurt/cream: 1-2 tbsp
Green paste:
Onion: 1 (extra small)
Coriander leaves: A handful
Green chillies: 1-2
For masala:
Chopped/grinded Onion: 1 big or 2 medium
Tomato paste: 1 heaped Tbsp
Salt: To taste (1/2 tsp is enough)
Red chilli powder: 1/2 tsp
Turmeric powder: 1/2 tsp
Coriander powder: 1.5 tsp
For Dam:
Onion cut in cubes: 3 medium
tomatoes cut in cubes: 2-3 medium
Green chilli: 1
Coal: 1
Method:
Firstly dry roast all the spice mentioned and grind them after they are cooled. This spice mix will be more than what you would put in the kababs. (i usually go with my andaza so may be it can be a little plus minus)
Grind onion, coriander leaves and chillies to make a green paste.
Add 3-4 tsp of prepared masala. Leave around 1tsp spare. Add green paste, corn flour, yogurt, egg and bhunna huwa besan to the minced meat and leave for 15-20 mins.
Meanwhile brown the onion and put all the spices for masala. Simmer it for a while then add kababs to it. Bhoonify kababs by moving the pot itself dont stir with your doyee. One tip is you can shallow fry kababs before this step so that they dont break if you dont feel much confident. i dont fry them however and they never break. While you put egg tey usually dont tend to break.
After bhooning for 3-5 mins nice smell will come. Pour the onion and tomatoes cut in cube alongwith whole green chillies and spinkle the 1tsp prepared spice. Pour enough water and leave them for 20-30 mins till the onions and tomatoes are tender and mixed in them.
Before turning off flame or dishing out you need to give dam of koila. For that place the piece of bread onto the kababs or may be foil paper (i use bread piece. Brn the coal and then extinguish fire by blowing it will start giving smoke, immidiately put it in pot and close the lid tight. let it be there for 5-7 mins.
Pour over some coriander leaves and dish out. The combo is great with homemade chappati or nans whatever. Even vegetable rice go well with it.
Hope you people will like this.
Double the quantity of masala if you make 1kg.
You can freeze these kababs and when it calls for party you just need to prepare base masala and dam.
Welcome to the first guest of the thread
will post it tomorrow iA :k:
