Masalah-Restaurant

Thursday, 11 July 2013

Brain Masala Recipe – Masalah-Restaurant.com

Ingredients

1 cow or 4 goat brain

½ tsp. turmeric (Haldi) powder

¾ tsp. salt

1 medium sized onion sliced

3 tbs. oil

½ tsp. chili (Lal Mirch) powder

½ tsp. garlic (Lehsan) paste

½ tsp. ginger (Adrak) paste

2 tbs. yogurt

½ tsp. garam masala powder

4 tbs. Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish

Instructions

First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces.

In a pot take the oil and sauté the onion till light brown.

Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well.

Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.

Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).

Serve hot with naan.

Serving: 2 to 3 persons.

Website : Http://www.Masalah-Restaurant.com

Chicken Biryani Recipe – Masalah-Restaurant.com

INGREDIENTS :

2 cups Basmati- RIce

3/4kg Chicken pieces

Onion 3 large, slIced

1 cup Yoghurt

1 tsp Ginger paste

1/2 tsp Garlic paste

1 tsp Green chilli paste

1/2 cup Tomato puree

2 tsp Red Chilli powder

1 tsp Turmeric powder

1 tsp Cumin powder (roasted)

1/2 tsp Cardamom powder

2 tsp Garam masala powder

1/2 cup Milk

A pinch Saffron

1 tsp Coriander powder

Green Coriander leaves 2 tbsp, chopped

Water 3 1/2 cups

7 tbsp Oil

Salt as required

How To Cook Chicken Biryani :

1. Make a mixture with tomato yoghurt, puree, green chilli paste, ginger garlic paste, red chilli powder, roasted cumin powder, turmeric powder, garam masala powder, coriander powder and salt.

2. Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.

3. Put oil in a pan, heat it and fry onions till they turn golden brown.

4. Now, to this add the marinated chicken and cook the entire mixture for 10 mints.

5. After that in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.

6. Lastly, add the cardamom powder and the chicken pieces, along with the marinade.

7. Mix all the ingredients gently, cover with the cooker lid and pressure cook for 1 whistle.

Website : Http://www.Masalah-Restaurant.com

Nihari Recipe – Masalah-Restaurant.com

Nihari Recipe – Masalah-Restaurant.com

Ingredients

1/2 Kg. beef-ask for nihari meat (shank)

1½ tsp. salt

½ tsp. red chili (Lal Mirch) powder

½ tsp. kashmiri chili (Lal Mirch) powder

¼ tsp. turmeric (Haldi) powder

1 tbs. coriander (Dhaniya) powder

1½ cup oil

3 tbs. white flour (maida)

1 tsp ginger (Adrak) paste

½ tsp. garlic (Lehsan) paste

For garnishing

1 to 1 ½ inch ginger (Adrak)- Julian

2 tbs. chopped coriander (Dhaniya) leaves

3 to 4 green chilies-chopped

2 Lemon (sliced)

Special Nihari spices

2 tbs. fennel (Saunf)

½ tsp black pepper (Kali Mirch)

½ tsp. cumin seeds (Zeera)

2 green cardamom (Chhoti Ilaichi) seeds

10 cloves (Laung)

2 black cardamom (Bari Ilaichi)

1 stick of cinnamon (Dalchini)

1 bay leaf (Tezpatta)

¼ tsp. nutmeg (Jaiphal) and mace (Javitri)

2 tbs. coriander (Dhaniya) seeds

1 stick (Piplee)

1 aniseed flower (Badian)

Instructions

Put ½ cup oil in a pot. Add meat and fry it a little.

Add salt, chili powder, turmeric (Haldi) powder, coriander seeds (Dhaniya) powder and ginger (Adrak) paste. Add a little water and mix well.

Dissolve maida in 1 cup of water, add this to the meat and bring to boil.

Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.

Add 5-6 glasses of water, cover and leave to tenderize on very low flame.

When meat has softened, remove the bundle of spices and cook the curry to desired consistency.

Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.

Also garnish with fresh ginger (Adrak) and green chilies.

Serving: 3 to 4 persons.

Website : Http://www.Masalah-Restaurant.com

Peshawari Chapli Kabab Recipe – Masalah-Restaurant.com

INGREDIENTS :

Chapli kabab is one the most favorite dish of the people of Peshawar, because of its taste. Peoples of Peshawar serve their guest with chapli Kabab; it is very delicious in taste and ready to cook.

Minced Meat 1 Kilo

Mutton Fat 1 Cup

Crushed Pomegranate 1 Cup

Solid Pomegranate Half a Cup

Eggs 6

Salt to taste

Garlic 1 whole

Coriander 1 Tablespoon

Tomatoes 3

Green Coriander to taste

Green Chilies to taste

Onions 1 Kilo

Banaspati 1 Cup

Mirch 1 Teaspoon

How To Cook Peshawari Chapli Kabab :

Fine chop the onions and drain them well. Add tomatoes, green onions, eggs, corn flour and mix well. Now take approximately Three tablespoons of the minced mixture in your hand. Place it in the centre of the palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. Heat oil in a frying pan and fry well. Serve the spicy chapli kababs with lemon, onion rings and salad…

The dish is now ready to serve.

Website : Http://www.Masalah-Restaurant.com

Kheer Recipe – Masalah-Restaurant.com

Just like Halloween is unthinkable without Pumpkins, so is an Indian festival without this Kheer. "Kheer" in Hindi denotes sweet pudding commonly referring to Rice Pudding. Although there exists myriad varieties, this rice pudding rules the roost. You might even call it the King of the Indian sweet puddings. Any celebration, any traditional function and what more, even for day to day entertaining this Rice pudding finds its way into the menu. It is also known as "Pal Payasam" in the South of India - "Pal" denotes milk and "Payasam" is for Pudding.

Unlike most of its counterparts, this is one Indian sweet which is very simple and easy to make. In fact bringing out the richness and elegance with simplistic of ingredients is what makes it numero uno in my opinion. The slow cooking of the milk along with rice creates that delicious thick rich flavor. Though it takes time to prepare, there exists multitude of quick versions which make life so simple. If you have say only 20 or so minutes and you need to make this sweet, then simply pressure cook rice with milk for 2-3 whistles (takes about 10 minutes in small pressure cooker). Now pour this in another saucepan, add condensed milk, sugar and nuts. There you have it :)

But try the following method at least once. Its totally worth it if you have never made it. This is most loved pudding in my family and especially my father is a die-hard fan of this sweet. I could not help but miss him terribly while making it in my kitchen miles away! You can make it as sweet you want. I prefer very mild sweet hence added only 2-3 tbsp but you can add more if you want to. My recipe is in no way different from many of them available on the net although I use short grained / medium grained rice. I think this is more suited than the Basmati rice which is asked for in many recipes.

Ingredients

1/4 cup short/medium grained rice

4 cups whole milk (go for low fat only if absolutely necessary)

Sugar to taste - I used 3 tbsp ( 1/4- 1/2 cup should be enough )

Pinch of saffron

1/4 tsp cardamom powder

1-2 tbsp nuts ( I used almonds, pistachios and cashews)

4-5 raisins (or more if you like it)

1 tsp Ghee (preferred more than butter)

Method

1In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.

2In the same pan, roast the rice for 2-3 minutes in low heat.

3Now add the milk. Increase the heat to med-high and let it come to a boil

4Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.

5Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30minutes.

6Add rest of the ingredients - saffron, cardamom and half of the roasted nuts.

7Give it a stir until combined and serve garnished with the remaining nuts.

You can serve it hot or cold. The pudding thickens with time - you can rectify it by adding more warm milk to it.

Website : Http://www.Masalah-Restaurant.com

Bhindi Gosht Recipe – Masalah-Restaurant.com

INGREDIENTS :

2 pounds of Beef or Lamb (cut into 2" boti sized pieces.)

Okra (Bhindi) (prefered amount) (preferably long & thin ones.)

2 medium Onions (thinly slIced)

1 large Tomato (coarsely chopped)

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped - for garnish)

2 Cinnamon Sticks (Dal Cheeni)

3 Big Black Cardamoms (Bari Kaali Ilaichi)

1 ½ tbsp. of Coriander Powder (Pisa Dhania)

¼ tsp. of Turmeric Powder (Pisi Haldi)

1 tsp. of Red Chilli Powder (Pisi Lal Mirch) (more or less may be used depending on taste preferance.)

Salt (to taste)

1 tsp. of Ginger Paste (Pisi Adrak)

1 tsp. of Garlic Paste (Pisa Lehsan)

¼ tsp. of Garam Masala Powder

3 tbsp. of Cooking Oil

Water

How To Cook Bhindi Gosht :

Heat oil in a heavy based pot. Add onion and fry until golden brown. Add Meat and fry for a couple minutes or until it changes slight color. Add ginger paste and garlic paste and fry for a minute. Then add cinnamon sticks, cardamoms, coriander powder, turmeric powder, red chilli powder and salt. Fry for 10 minutes by adding a little water in between to prevent spices from sticking to pot.

Add hot water to meat. (Enough water for the meat to cook.) Mix; once water boils, reduce heat to low and let the meat cook with the pot covered.

While the meat in cooking, wash the okras and trim off the stems of each okra, dry okras and set aside.

Once the meat has tenderized and cooked, add okras and tomatoes to meat, mix and add prefered amount of water for shorva. Once water comes to a boil, cover pot and let cook. Once the okras are well done, Add garam masala powder and chopped coriander/cilantro leaves to garnish. Mix and take off heat.

Website : Http://www.Masalah-Restaurant.com

Palak Chicken – Masalah-Restaurant.com

Ingredients

•Spinach 2 bunches

•Chicken,cut into 12 pieces 1 kilogram

•Oil 6 tablespoons

•Black peppercorns 8

•Bay leaves 2

•Cloves 8

•Green cardamoms 5

•Onions,finely chopped 2 medium

•Garlic,finely chopped 8 cloves

•Ginger,finely chopped 1 inch piece

•Cumin powder 2 teaspoons

•Coriander powder 1 teaspoon

•Red chilli powder 3/4 teaspoon

•Salt to taste

•Yogurt 5 tablespoons

•Garam masala powder 1/4 teaspoon

Method

Wash and finely shread spinach, chop onion, ginger and garlic and keep aside.

Heat oil in a thick bottomed vessel, add peppercorns, bay leaves, cloves, cardamoms and sauté for a minute. Add finely chopped onions, ginger and garlic and sauté till onions turn light brown.

Add chicken pieces, cumin powder, coriander powder, red chilli powder and a little salt. Stir-fry for a minute, add one tablespoon of yogurt. Stir-fry for a minute, add one more tablespoon of yogurt. Repeat this till all the yogurt has been used up and the chicken turns light brown. Add spinach and a little more salt to taste. Mix well and stir-fry till the spinach gets well mashed. Cover and cook till the chicken is tender. Remove the cover, add garam masala powder and cook till the gravy is thick.

Serve hot.

Website : Http://www.Masalah-Restaurant.com