Masalah-Restaurant: July 2013

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

Chicken Chow Mein – Masalah-Restaurant.com

This dish makes use of a tender, juicy Asian cabbage called bok choi, which is simple to cook and really tasty. You should be able to find bok choi (also known as pak choi, Chinese white cabbage or hakusai) in your supermarket but if not, then a nice little gem lettuce or a handful or two of baby spinach would work well instead.

Ingredients

1 thumb-sized piece fresh root ginger

2 cloves of garlic

½-1 fresh red chilli, to your taste

1 large skinless higher-welfare chicken breast

sea salt

freshly ground black pepper

2 spring onions

1 small bunch fresh coriander

1 bok choi

4 shiitake mushrooms, optional

100 g medium egg noodles

groundnut oil

1 heaped teaspoon cornflour

220 g tinned water chestnuts

2-3 tablespoons low-salt soy sauce

1 small lime

Method

Put a large pan of water on to boil

Peel and finely slice the ginger and garlic and finely slice the chilli. Slice the chicken into finger-sized strips and lightly season with salt and pepper. Cut the ends off your spring onions and finely slice. Pick the coriander leaves and put to one side, and finely chop the coriander stalks. Halve the bok choi lengthways. If using the mushrooms, either tear into pieces or leave whole.

Preheat a wok or large frying pan on a high heat and once it's very, very hot add a good lug of groundnut oil and swirl it around. Stir in the chicken strips and cook for a couple of minutes, until the chicken browns slightly. Add the ginger, garlic, chilli, coriander stalks, mushrooms (if using) and half the spring onions. Stir-fry for 30 seconds, keeping everything moving round the wok quickly. Add your noodles and bok choi to the boiling water and cook for 2 to 3 minutes, no longer.

Meanwhile, add the cornflour, water chestnuts and their water to the wok and give it another good shake to make sure nothing sticks to the bottom. Remove from the heat and stir in 2 tablespoons of soy sauce. Halve the lime, squeeze the juice of one half into the pan and mix well. Drain the noodles and bok choi in a colander over a bowl, reserving a little of the cooking water. Stir in the noodles and bok choi, with a little of the cooking water to loosen if necessary, and mix well. Have a taste and season with more soy sauce if needed.

Use tongs to divide everything between two bowls or plates, or to lift on to one large serving platter. Spoon any juices over the top and sprinkle with the rest of the spring onions and the coriander leaves. Serve with lime wedges.

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

Paay – Masalah-Restaurant.com

Paay – Masalah-Restaurant.com

For your taste-buds. A one of a kind paay recipe made of beef chops, beef shank meat and damghaza. The gravy is also prepared with a variety of seasoning.

Ingredients

Beef chops 1/2 kg

Beef shank meat 1/2 kg

Damghaza 1/2 kg

Onions 1/2 kg

Ginger/garlic paste 7 tbsp

Coriander leaves (chopped) 1/2 bunch

Fenugreek seeds 2 tbsp

Yogurt 750 gm

Turmeric powder 3 tbsp

Coriander powder 3 tbsp

Red chilli powder 5 tbsp

Salt to taste

Clarified butter 1/2 kg

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Cooking Directions

Boil damghaza and shank meat in water 5 times their quantity.

Add 3 tbsp ginger/garlic paste.

Boil chops in water 3 times their quantity and add 3 tbsp ginger/garlic paste.

Throw away the foam that appears on the surface.

Finely slice onions, heat clarified butter in a pot and fry onions till they turn golden.

Be careful not to let them get black.

Add 1 tbsp ginger/garlic in the pot and lower the flame.

Add turmeric, red chillies and salt after a few minutes.

Fry till the rawness disappears.

Add 1 tbsp fenugreek in the pot and then add boiled shank meat and damghaza.

After a few minutes add chops as well.

Fry for 10 minutes then add the whisk yogurt.

Cook till yogurt water dries up, then add chops gravy and mix well.

Add 1 tbsp fenugreek and coriander leaves, mix well.

Cover with a lid and leave on low flame to cook.

When oil appears on the surface, take out in a dish and serve.

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

Egg Fried Rice – Masalah-Restaurant.com

Egg Fried Rice – Masalah-Restaurant.com

Ingredients:

1 egg

2 teaspoons Asian sesame oil

2 tablespoons vegetable oil

3 cups leftover cooked rice (200 g, 7 ounces dry weight before cooking)

100 grams/4 ounces frozen peas (defrosted)

4 spring onions (green onions), finely chopped

100 grams/4 ounces bean sprouts

1 to 2 teaspoons soy sauce

Ground white pepper, to taste

Preparation:

1. Beat the egg and sesame oil in a small bowl.

2. Heat the vegetable oil in a large frying pan. When the oil is shimmering and almost smoking add the rice and stir-fry for 3 to 4 minutes, until completely heated through.

3. Add the peas, spring onion and bean sprouts. Stir-fry for about 3 minutes, turning the rice constantly.

4. Season well with soy sauce and pepper, then push to one side of the pan. Pour the beaten egg on the other side of the pan and leave for about 10 seconds to set.

6. Using a chopstick, stir around the egg to break it up and then toss around with the rice. Stir-fry for a further minute and serve.

Cook’s Notes: Feel free to add extras such as chopped ham or cooked prawns.

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

Special chicken karahi Recipe – Masalah-Restaurant.com

INGREDIENTS :

1/2 kg Chicken

1/2 Tomato

1/4 Oil

2 tbsp dry red chili

1 tbsp Suki mehte

1 tsp sabit dhanya(grinded)

1 tbsp mix Garam masala(grinded)

2 tbsp yogurt

Salt(as you like it)

5 green chili large

2 tbsp Ginger paste

1 tbsp chopped Ginger

2 tbsp Butter

How To Cook Special chicken karahi :

First heat the oil, then add chicken and (bhoonlain)

Add ginger paste.

Now mix it for few mints, then cut and add tomato, Mix it.

Now add all the masalas and mix it well until the tomatos add mix and (galjayen).

At the end add yogurt and green chili.

Let the water be dried out,and add butter and now low the temperature of your stove

Now slice the ginger and green chili and add it to you karahi.

your special chicken karahi is ready.

Enjoy it.

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

Mutton Chops – Masalah-Restaurant.com

Ingredients

•Mutton chops 1/2 kilogram

•Turmeric powder 1 teaspoon

•Yogurt 3 tablespoons

•Salt to taste

•Oil 2 tablespoons

•Onions,sliced 4 medium

•Red chilli powder 2 teaspoons

•Lemon juice 1 tablespoon

•Garam masala powder 1 teaspoon

•For masala

•Oil 1 tablespoon

•Onion ,chopped 1 medium

•Ginger,chopped 1 inch piece

•Garlic 12 cloves

•Green chillies,halved 5-6

•Fresh coriander leaves,chopped 1/4 cup

Method

Clean and wash the mutton chops thoroughly. Wipe dry with a kitchen towel and flatten slightly with the blunt edge of a knife.

Add the turmeric powder, yogurt and salt and marinate for one hour, preferably in a refrigerator.

For the masala, heat one tablespoon of oil in a small pan and sauté all the ingredients for two to three minutes. Grind to a fine paste. Heat two tablespoons of oil in a pressure cooker. Add the onions and sauté till light pink. Add the ground masala and saute for two to three minutes.

Add the mutton chops and chilli powder and continue to sauté till the masala clings to the chops and the oil separates.

Stir one cup of water into the pan and add salt to taste. Cover the cooker and cook over medium heat till pressure is released five times (five whistles).

Remove from heat and let the pressure reduce. Remove the lid and simmer till almost all the gravy dries up.

Sprinkle lemon juice and garam masala powder over the chops and serve hot.

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

Dal Gosht – Masalah-Restaurant.com

Ingredients

•Split red lentil (masoor dal) 1/2 cup

•Mutton,1 inch pieces 750 grams

•Onion ,chopped 1 large

•Green chillies,slit 2

•Cumin powder 2 teaspoons

•Turmeric powder 1/2 teaspoon

•Ginger,chopped 1 1/2 inch piece

•Oil 2 tablespoons

•Cumin seeds 1 teaspoon

•Garlic,chopped 6 cloves

•Red chilli powder 1 1/2 teaspoons

•Lemon juice 2 tablespoons

•Salt to taste

•Sugar 1/2 teaspoon

•Garam masala powder 1/2 teaspoon

•Fresh coriander leaves,chopped 3 tablespoons

Method

Take four cups of water in a thick-bottomed vessel and add dal, onion, green chillies, cumin powder, turmeric powder, half the ginger and mutton.

Put on high heat and bring to a boil. Lower the heat, cover and cook till both the meat and dal are well cooked and tender. Heat oil in a pan and add cumin seeds. When they begin to change colour add the remaining ginger and garlic. Sauté till lightly browned.

Add red chilli powder and take off the heat immediately. Add to the cooked meat-dal mixture and stir. Add lemon juice, salt, sugar and garam masala powder.

Stir and simmer on low heat for ten minutes. Serve hot garnished with coriander leaves.

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

Chicken Haleem - Masalah-Restaurant.com

A famous Hyderabadi dish: a tasty and wholesome mixture of chicken, dals and broken wheat

Ingredients

•Boneless chicken breasts,1/2 inch cubes 4

•Ghee 3 tablespoons

•Green cardamoms 2-3

•Cloves 5-6

•Cinnamon 1 inch stick

•Bay leaves 2

•Cumin seeds 1 teaspoon

•Onions,sliced 3 medium

•Ginger paste 1 tablespoon

•Garlic paste 1 tablespoon

•Split green gram with skin (chilkewali moong dal),soaked 2 tablespoons

•Split Bengal gram (chana dal),soaked 2 tablespoons

•Broken wheat (dalia/lapsi),soaked 3 tablespoons

•Turmeric powder 1/2 teaspoon

•Red chilli powder 1 teaspoon

•Salt to taste

•Garam masala powder 1/2 teaspoon

•Fresh coriander leaves,chopped 2-3 tablespoons

•Fresh mint leaves,hand torn 10-12

Method

Heat ghee in a deep pan. Add green cardamoms, cloves, cinnamon, bay leaves, cumin seeds and onions and sauté till light brown.

Add ginger paste, garlic paste and continue to sauté. Add chana dal, moong dal and dalia and stir. Add turmeric powder and red chilli powder and mix. Add half a cup of water and sauté for two to three minutes. Add chicken cubes and salt and mix. Add four cups water and let it come to a boil. Add garam masala powder, coriander leaves and mint leaves. Stir and cover. Cook on medium heat till done. Remove the bay leaves.

Blend it lightly using a hand blender and serve hot.

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