Stir Fried Rice with Corn and Mushrooms

Stir Fried Rice with Corn and Mushrooms

Ingredients:

  1. Rice 3 cups
  2. Salt
  3. Oil 1/4 cup
  4. Sweet Corn 1 cup
  5. Carrot  (chopped) 1/2 cup
  6. Cabbage (chopped) 1 cup
  7. Capsicums (chopped) 3 tbsp.
  8. Button Mushrooms (sliced) 6-8
  9. Black pepper powder 1/4 tsp.
  10. Chicken powder 1 tsp.
  11. Soy sauce 4 tbsp.
  12. Fresh coriander for garnishing

Method:

  1. Soak rice in water for half an hour.
  2. Now boil the rice in salted water till cooked.
  3. Drain and leave aside.
  4. Heat oil in a pan.
  5. Add capsicum, cabbage, carrots and mix well.
  6. Put mushrooms and sweet corns.
  7. Fry for few seconds.
  8. Then add boiled rice,chicken powder, soy sauce and black pepper powder.
  9. Toss it so everything gets mixed together.
  10.  Take out in a dish garnish with fresh coriander.
  11. Serve hot with any gravy sauce.
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Makhani Daal Palak

Daal Makhani

Ingredients:

  1. Mung daal 1 cup
  2. Onions (chopped) 1 tbsp.
  3. Red chilli powder 1 tsp.
  4. Turmeric 1/4 tsp.
  5. Salt 1 tsp.
  6. Dried whole red chillies 2-3
  7. Cumin seeds 1/2 tsp.
  8. Spinach (chopped) 1 cup
  9. Oil 2 tbsp.
  10. Butter 1 tbsp.

Ingredients for Baghar:

  1. Oil 1 tbsp.
  2. Butter 1 tbsp.
  3. Dried whole red chillies 4
  4. Green chillies 3
  5. Cumin seeds 1/4 tsp.

Method:

  • Soak Daal for 2 hours.
  • In a pan put oil, add chopped onions and fry for few seconds.
  • Then put dried red chillies and butter.
  • Stir till the butter melts.
  • Now add red chilli powder, turmeric and cumin seeds.
  • Put little water so that the masala doesn’t gets burnt.
  • Add daal and enough water to cook the daal.
  • Put salt and let it cook till tender and thick.
  • Add spinach.
  • Cover and cook for 5-10 minutes on low flame.

Method for Baghar: 

  • Heat oil and butter in a frying pan.
  • Make slits on the green chillies.
  • Add green chillies, dried red chillies and cumin seeds.
  • Fry till chillies change colour.
  • Take out Daal in the serving bowl.
  • Pour heated oil on top.
  • Serve with naan or boiled rice.

Pulao Rice with Saffron Fried Chicken

Ingredients for Chicken stock:

  1. Chicken (whole) 1 kg.
  2. Ginger garlic paste 2 tbsp.
  3. Salt 2  tbsp.
  4. Water 6 cups

Ingredients for frying Chicken:

  1. Chat masala 2 tsp.
  2. Lemon juice 4 tbsp.
  3. Saffron 4-5 threads
  4. Carrots (shredded) 1/2 cup
  5. Pistachio 1 tbsp. (optional)
  6. Oil 3 tbsp.

Indredients for Pulao Rice:

  1. Rice 3-4 cups
  2. Onions (sliced) 2
  3. Oil 4 tbsp.
  4. Ginger garlic paste 1 tsp.
  5. Cumin seeds 1 tsp.
  6. All spice powder (Garam masala powder) 2 tsp.

Method:

For chicken stock:

  • Add chicken with ginger garlic paste, salt and water to a pot.
  • Put on fire.
  • When it starts to boil reduce the heat and let it cook on low heat for 25-30 minutes.
  • Remove the chicken from the stock and keep aside both the chicken stock and the chicken.

For frying chicken:

  • Mix all spice powder, chat masala, saffron and lemon juice together in a bowl.
  • Rub this paste on the boiled chicken.
  • Heat oil in a pan.
  • Shallow fry the chicken from all the sides till it gets brown.
  • Add pistachio and shredded carrots.
  • Fry for 1 more minute.

For Pulao Rice:

  • Soak rice for half an hour.
  • In a separate pan or pot heat oil.
  • Add onions and fry till golden brown.
  • Put ginger garlic paste and fry for few seconds.
  • Add the chicken stock, cumin seeds and all spice powder.
  • When it starts to to boil add soaked rice (salt and water if required more to cook the rice).
  • Cook on high heat till the water dries up.
  • Lower the heat put fried chicken on top with the pistachio and all masala with the oil.
  • Cook on steam or dum for 10-15 minutes.
  • Serve hot with raita.

Garlic Rice

Garlic Rice

Ingredients:

  1. Boiled rice 3 cups
  2. Garlic (chopped) 1 tbsp.
  3. Spring onions (green part chopped) 2 tbsp.
  4. Fresh coriander (chopped) 2 tbsp.
  5. Whole dried red chillies 5-6
  6. Oil 2 tbsp.
Garlic Rice with Chicken Manchurian

Method:

  • Heat oil in a wok.
  • Add garlic and whole dried red chillies.
  • Fry for 1 minute.
  • Put boiled rice, chopped fresh coriander and spring onions.
  • Toss or mix well.
  • Take out in a dish.
  • Serve with Chicken Manchurian.

Prawns Pulao (Prawns Tahari)

Prawns Pulao

Ingredients:

  1. Prawns 1 kg.
  2. Tomatoes (sliced) 4
  3. Onions (sliced) 3
  4. Ginger garlic paste 1 tbsp.
  5. Red chilli powder 1 1/2 tsp.
  6. Crushed red chilli 1 tsp.
  7. Turmeric powder 1/2 tsp.
  8. Coriander powder 1 1/2 tsp.
  9. Salt 3 tsp.
  10. Whole black pepper 10
  11. Cloves 8
  12. Cinnamon 1/2 inch piece
  13. Black cardamom 2
  14. Cumin seeds 1 tsp.
  15. Potatoes quarted  4
  16. Rice 4 cups
  17. Oil 1/2 cup

Method:

  • Heat oil in a pan.
  • Add onions cook till brown.
  • Put tomatoes, ginger garlic paste, red chilli powder, crushed red chilli, salt, coriander powder and turmeric powder.
  • Stir and cook for 2-3 minutes.
  • Add potatoes.
  • Cover and cook till the tomatoes are soft and oil comes out.
  • Add 4 cups water, cloves, whole black pepper, cumin seeds, black cardamom, cinnamon and cardamom.
  • Bring to boil and cook for another 10 minutes or till the potatoes are soft.
  • Add prawns and cook for 2-3 minutes.
  • Soak rice for half an hour.
  • Wash and add soaked rice to the prawns.
  • Add more water if needed to cook the rice.
  • When the water dries up lower the heat and cook on low flame (dum)  for 15 minutes.
  • Take out in a dish and serve with raita, vegetable salad and fried green chillies.

Murgh Cholay ( Chicken with Chickpeas)

Ingredients:

  1. Chicken (whole cut in 4 or 8 pieces) 1 kg.
  2. Chickpeas 1/2 kg.
  3. Baking soda a pinch
  4. Salt 1 1/2 tsp.
  5. Red chilli powder 2 tsp.
  6. All spice powder (garam masala powder) 1 tsp.
  7. Ginger garlic paste 1 tbsp.
  8. Green chillies (chopped) 2
  9. Fresh coriander (chopped) 2 tbsp.
  10. Oil 6 tbsp.

Method:

  • Soak chickpeas in water with baking soda for 5-6 hours.
  • Wash and boil them in fresh water till tender.
  • Heat oil in a pan.
  • Add chicken, ginger garlic paste, salt, red chilli powder all spice powder.
  • Mix, cover and cook for 5 minutes.
  • Add boiled chickpeas and 3 cups water.
  • Bring to boil.
  • Cover and cook for 30 minutes on medium heat.
  • Add more water if required.
  • Sprinkle chopped green chillies and fresh coriander.
  • Cook for 2-3 minutes.
  • Take out in dish.
  • Serve with bread or naan.

Harissa

Ingredients:

  1. Whole wheat 1/2 kg.
  2. Boneless chicken 1/2 kg.
  3. Ginger garlic paste 1 tbsp.
  4. Water 2-3 ltr.
  5. Salt 2 tsp.
  6. Butter or vegetable oil 4 tbsp.
  7. Mint leave, green chillies and garam masala powder for garnishing

Method:

  • Wash the wheat and soak over night.
  • Place meat pieces, ginger garlic paste and water in a large pot, bring to boil and remove froth as it appears.
  • Add wheat and salt.
  • Cover and cook for 2-3 hours on low heat or until the meat and wheat are completely cooked.
  • Add more boiling water if necessary.
  • Use a wooden spoon or a kitchen blender to mash the meat and wheat while stirring.
  • Cook till mashed completely and thickens.
  • Take out in a dish.
  • Pour melted butter or oil on top.
  • Sprinkle garam masala powder, mint leaves and green chillies.
  • Serve hot.

Bohra Style Curry Cholay

Ingredients:

  1. Chickpeas 1/2 kg.
  2. Baking soda 1/8 tsp.
  3. Salt 2 tsp.
  4. Red chilli powder 1 1/2 tsp.
  5. Coriander powder 1 tsp.
  6. Turmeric powder 1/2 tsp.
  7. Cumin seeds 1/2 tsp.
  8. Green chillies 4-5
  9. Garlic 6
  10. Gram flour (besan) 1 tsp.
  11. Tamarind pulp 2 tbsp.
  12. Curry leaves few
  13. Oil 4 tbsp.

Method:

  • Soak chickpeas in water with baking soda for 5-6 hours.
  • Wash and boil them in fresh water till tender and 1 cup water left.
  • Grind garlic, green chillies, red chilli powder, coriander powder, turmeric and cumin seeds to a fine paste or masala.
  • Heat oil in a pan.
  • Add grinded masala with little water and cook till the water dries.
  • Put boiled chickpeas with salt and curry leaves.
  • Bring to boil.
  • Mix gram flour and tamarind pulp together adding little water.
  • Pour this on boiling chickpeas.
  • Stir and cook till gets thick.
  • Take out in a dish and serve with bohra style masalay walay aloo.

Authentic Afghani Pulao

Ingredients:

  1. Mutton/Lamb 1 kg.
  2. Onion (chopped) 1
  3. Salt 2 tsp.
  4. Black pepper corns 8
  5. Ginger garlic paste 2 tbsp.
  6. Water 4 cups
  7. Cumin seeds 1 tsp.
  8. Carrots (grated) 2
  9. Raisins 2 tbsp.
  10. Rice 3 cups
  11. Oil 4 tbsp.

Method:

  1. Heat oil in a pan.
  2. Add onions and fry until it is golden brown.
  3. Remove onion and grind to a rough pulp.
  4. Use the same oil to brown the Mutton/lamb pieces.
  5. Add water, ginger garlic paste, salt and pepper to the meat.
  6. Simmer till tender.
  7. Remove the meat from the stock.
  8. Add the ground onion to the stock.
  9. Cook until 1 cup of stock remains.
  10. Fry grated carrots in the same oil in which onion was fried until brown.
  11. Add raisins and fry till plump.
  12. Drain and set aside.
  13. Parboil the rice (Do not completely cook the rice) and drain the rice.
  14. Place the rice into a large pan.
  15. Sprinkle cumin seeds on top.
  16. Pour the meat stock over it and stir.
  17. Layer the meat and half of the carrot-raisin mixture over rice.
  18. Pour oil on top.
  19. Cover the pan tightly and place it in a hot oven or cook on low heat for 20 minutes.
  20. Take out in a serving dish.
  21. Sprinkle the rest of carrot-raisin mixture on top and serve.