Moni Didi's Yummy DUM Biryani

Ingredients:
1 kg mutton
2-3 spoons garlic paste
2-3 spoons ginger paste
1/2 kg onion finely chopped
1/2 kg onion chopped long
2 tomatoes finely chopped
appox. 400grms of curd
1 full packet of SHAN BIRYANI MASALA
5-6 full green chili with slits
3-4 spoons of oil
4-5 cup rice
Whole Garam Masala
2 spoons of ghee
Freshly chopped Coriander and Mint leaves

Method:
1) wash 1 kg mutton and put it in a big bowl. Add garlic paste, ginger paste, finely chopped onion, tomatoes, curd (you could put more curd and less tomatoes),SHAN BIRYANI MASALA, slitted green chillies and oil.
2) mix everything nicely and put at least for 6-8 hours in the fridge.
3) Fry long cut onion and till brown and keep aside.
4) soak the rice in water for about 30 mins.
5) After u take out the marinated mutton from the fridge, put it in a kadhai. No need to put oil. Cook it without adding anything for about 30 mints. Mutton should be tender but not overcooked.
6) cook the rice with gram masala..remember that it should be just half cooked.
7) first put 2 spoons of ghee in a nonstick pan, then put a layer of cooked mutton, put coriander and mint leaves, put fried onions above that, put a layer of cooked rice. Repeat this one more time.
8) while making the layers u can put sliced tomatoes and fresh slitted green chilies.
On top of the layers put coriander and mint leaves and fried onion.
9) Cover the pan nicely and DUM the biryani for at least 20 mins.
10) Serve hot with Raita

Andar-Bahar Seekh Kabab

Ingredients:
400 gm: minced meat
1/2 cup: Corn kernels (crushed)
2 nos. Spring Onions (finely chopped)
8-10 cloves: Garlic (4 cloves crushed)
4 tbsp: Coriander Leaves (finely chopped)
1 tsp: Red Chili Flakes
To taste: Salt
2 tsp: Coriander Powder
To taste: Black Pepper powder
1 tsp: Garam Masala powder
2 nos. Eggs (boiled, shelled and grated)
200 gm: Paneer (mashed)
1/2 tsp: Sugar
Oil for grilling the kabab

Method:

1. For the kebab, mix minced chicken, corn, spring onions, crushed garlic, green coriander, red chili flakes, salt, coriander powder, black pepper powder and garam masala. Also mix in grated boiled eggs.
2. For the paneer, mix the paneer with crushed sugar, coriander powder and black pepper powder.
3. Put paneer mixture on a seekh kebab and cover with chicken mince mixture. heat a tawa and grill seekhs turning regularly and basting with oil. When done, cool and cut into 3 long pieces of different sizes.

Black Forest Cake

Ingredients

* 1 2/3 cups cake flour
* 2 eggs
* 4 ounces kirsch (brandy)
* 12 ounces buttermilk
* 16 ounces heavy whipping cream
* 1 1/2 teaspoon baking soda
* 3 1/2 cups confectioner's sugar
* 1 ounce semisweet baking chocolate
* 4 ounces shortening
* 1/2 teaspoon vanilla extract
* salt - 1 pinch
* 8 ounces butter
* 2/3 cup unsweetened cocoa powder
* 3 teaspoons kirsch
* 1 teaspoon salt
* 1 teaspoon coffee (very strong)
* 14 ounces sweet cherries in heavy syrup, drained
* 12 ounces sugar
* 1 teaspoon vanilla extract

Direction

1. In a mixing bowl, combine cake flour, baking soda, cocoa and one teaspoon salt through a sieve, mix well and keep it aside.
2. Take cream shortening in a medium sized mixing bowl and add sugar to it. Stir continuously till the mixture becomes light and fluffy. Add eggs along with the vanilla essence into it and mix thoroughly.
3. Add the above mixture into the flour mixture, along with 8 ounces of buttermilk (alternatively). Mix well till all the ingredients are blended completely.
4. Take two 8 inch round pans and place parchment circles at the surfaces and pour the prepared cake mixture into it. Bake both the pans in a 350 degrees preheated oven for at least 35-40 minutes or till it is completely done. Do the toothpick test to check whether the cake is baked fully before taking it out.
5. Let the baked cakes cool completely on a wire rack. Once this is done, slice the cakes from the center horizontally. Pour 2 ounces kirsch each on the cut side of both the cakes and set aside.
6. Beat the butter in another bowl till it becomes light and fluffy. Add a pinch of salt, coffee, remaining buttermilk, confectioners sugar and mix well.
7. Take one layer of the cake on a plate and spread 1/3 of the filling on it evenly. Place 1/3 of the cherries on top of it and place another layer of cake above it and repeat the same procedure.
8. Once all layers are been filled, make a mixture with 3 teaspoons kirsch and 1/2 teaspoon vanilla and pour over the cake. Prepare icing by whisking cream in a bowl and adding it to the uppermost layer. To decorate the cake, sprinkle chocolate shavings on top of the cake.

Black Forest Rasgulla Cake

Saw this recipe on MasterChef India and found it kinda interesting. Plan to try it soon

Rasgulla as it name suggest ‘Ras’ and ‘gola’. Ras is water syrup and ‘gola’ is a formation of milk. Let see gola part first from Ras gulla.

Ingredients

Milk – 1 liter
Lime juice- 2 spoon
Arrow Root- 1 table Spoon
Sugar – 300 gm

Method

The main ingredient to make rasgulla is chenna. It can be bought from dairy or can be prepared at home. In masterchef participates were provided ready made chenna. But we will tell you how to cook chenna at home.

Prepare Chenna at home.

First you need to boil the milk in some heavy metal base utensil. Once milk start boiling squeeze few drops of lime juice into milk .This way milk will start curdling. When milk curdled completely then you will see water will separate from coagulated part of milk.

Now wrapped this coagulated component in cheesecloth and drain extra water from it.

Chenna is ready to use in Rasgulla.

Now spread chenna in a flat surface pan or thali and mix arrowroot and baking powder well. Now knead this mixture and turn into a dough. This dough is ready to make Rasgulla. Now make small balls out of it.

Sugar Syrup (chashani)

Take 300gm Sugar into a pan and pour 1 liter of water and put this pan on flame. When it starts boiling put already prepared small balls of chenna into sugar syrup. Let it cook for 15-20 minute. Rasgulla will soak syrup and become large in size. Now put off the flame let it cold for a while.

Your Rasgullas are ready!

Cautions

Remember Smita dugger how her rasgulls were dismantling in Syrup. To avoid such situation keep in mind the expert comment of Chef kunal, ‘Do not put chenna balls into too watery syrup other wise it will not hold in syrup and they will melt in syrup’.

Blue Berry Jam.

Ingredients
Blue Berry ½ kg
Sugar 250 gm

Method.

Take a small batch of blue berry.
You need to wash the berries in a colander.
Now remove bits of stems, leaves and mushy berry.
Manually crush the berries or run the blueberries through a blender until you get a smooth consistency.
Now add sugar and mix the blueberries with the pectin and cook to a full boil.
Now set the mixture in a pan or jar and wait till it gets cold.

Blue Berry jam is ready!

Black Forest cake

It is basically a German dessert .In masterchef they make egg less Black forest cake. The Masterchef cake was different from ordinary black forest cake as they replaced traditional cherries with fruits and rasgullas.So lets have a look how they prepare it.

Ingredients:

All Purpose Flour – 2 cups
Baking Powder – 1 teaspoon
Baking Soda – 2 teaspoons
Unsweetened Cocoa Powder – 3/4 cup
Rasgulla ( pieces) 8-10
Orange (pieces) ½ cup
Sweet lime (pieces) ½ cup
Sugar – 2 cups
Milk – 1 cup
Butter- 1/2 cup
Chocolate -125gms
Fresh whipped cream -250 gms
Melons 8-10 pieces
Blue berry jam 300 gms

Method

Melt butter in a pan on a very low temperature.

Remove the butter from the flame and let the butter cool.

Sift Maida, cocoa powder, baking powder, cooking soda and salt together. Make sure your mixture should not be lumpy.

Grease a baking tray with little butter. Dust it with Maida and keep it aside.

In another bowl beat butter then slowly add the dry mixture while beating well in one direction. Keep beating until the entire dry mixture is fully incorporated.

Now add the milk slowly and beat for a minute.

Pour the mixture into the greased pan. You do not have to spread the mixture using a spoon, if the mixture is of the right consistency.

Place in the centre of the pre-heated oven and bake for 30 minutes. The temperature and baking time can vary from oven to oven. Hence, test the cake at around 25 minutes to see if it is done. Bake for 25 to 30 minutes, until a wooden tooth pick inserted into the center of the cake comes out clean. When it is done, let it cool for a while

Now cut the cake into 3 layers.

Chocolate scrape:

First you need to melt the chocolate in a pan.

Keep stirring constantly once chocolate begin to melt. Do not overheat chocolate as it doesn’t response very well to high temperature.

Remove the chocolate from the heat and pour chocolate on waxed sheet on top of baking sheet. Spread chocolate in a thin layer with the help of spatula.

Now gently remove sheet and allow the chocolate to sit until hardened. You can also put in a refrigerator to cool fast.

Place the cooled sheet on a steady, non-slip surface.

Now Take long knife and cut long chocolate scrape.

* If you do not want to do all this process. Then just take a bar of chocolate and grate it with the help of grater.

Assembling the cake:

Now take first layer of cake and spread whipping cream all over the layer and spread pieces of fruits and rasgullas.

Take another layer and spread the blue berry jam and fruits,

Take another layer and repeat the process of spreading whipping cream and fruits.

Finally garnish it with whipping cream and chocolate scrapes and melons.

Black Forest cake is ready!

Egg Paratha

Ingredients:
Eggs (isn't that obvious :D )
Onion
Coriander leaves (Cilantro)
Green Chillies
Black pepper powder
Wheat flour
Oil
Milk
Salt n Red Pepper to taste

Method:

• Make a wheat flour dough by adding some salt and oil along with water to the wheat flour.
• Cover the dough with a wet paper-towel for some time (this makes the dough a lil soft).
• In a bowl, beat eggs with a lil milk
• Add chopped onion, chopped cilantro, green chillies along with black pepper, red pepper and salt and keep aside.
• Make a round ball of the dough and flatten it with the rolling pin.
• Once a big circle forms, put some oil all over that and sprinkle some flour on it. Fold the circle in one-half and then fold the other half to overlap a lil. This should result in a rectangle.
• On this rectangle, spray some oil and sprinkle the flour. Fold one half and then the other to make a square this time.
• Now using the rolling pin, make a paratha out of this square.
• Put the paratha on the pan. Once a lil done from one side, flip it over. One edge would start opening (if u have made the paratha right)
• Pour the omelet mixture into this pocket. Put oil and make the Paratha nice and crispy as you like it.

Kala Chana Kabab

Ingredients:

• Kala Chana
• Onion
• Garlic
• Ginger
• Corriander Leaves
• Green Chilli
• Bay Leaves
• Black Cardamom
• Whole Cumin
• Whole Cinnamon
• Black Pepper corn
• Salt n Red Pepper to taste
• Besan (Gram-Flour)
  

Method:

• Soak the chana overnight.
• Boil it with Onion and Garlic and all of the whole spices.
• Once done, blend the mixture to a nice paste.
• Add chopped onion, corriander leaves, chilli along with ginger-garlic paste and Besan. Also add Salt and red pepper powder.
• Make round balls and then press them to shape like a patty.
• Grill it and serve hot with Mint/Corriander chutney.

Baked Spinach in White Sauce

1) Microwave spinach with some water for some time that spinach becomes soft
2) Put spinach in a grinder and make a smooth paste. Keep aside
3) Lightly heat butter in a non-stick pan. Add flour and saute on a low flame till golden. Take off the pan from heat. Gradually add milk and stir continuously to avoid lumps. Cook the sauce on a medium flame, stirring all the time till you get a thick pouring consistency. Remove from fire and add salt and pepper. Keep aside.
You could add any secondary ingredient with Spinach: Corn, Minced Chicken, Minced meat, Sausage, etc.
4) Add the spinach to the white sauce and mix well.
5) Grease a baking dish and pour the mixture into it. Cool completely.
6) Evenly spread grated cheese on top.
7) Bake in a pre-heated oven at 180 degree C till the cheese turns golden in colour.
8) Serve hot with garlic bread.

Tandoori Chicken (Aarti-Paarti)

We have tried this twice in a month's time and OMG..it is awesome!!

Marinade:
2 dried guajillo chiles (if you can’t find these, then use 2 chiles d’arbol, and more paprika for colour)
1/2 tsp fenugreek seeds
1 tsp coriander seeds
1/2 tsp fennel seeds
5 cloves
1/4 tsp ground cinnamon
2 green cardamon, green husks discarded, black seeds retained
1 black cardamon, husk discarded, seeds retained
Pinch cayenne pepper
1/4 tsp paprika
1/4 tsp ground turmeric
2 tbsp malt vinegar or lime juice
1 tsp kosher salt
1/4 cup oil vegetable/canola/peanut oil
1 cup whole fat plain yogurt
8 cloves garlic, minced (or put through a garlic press)
2″ thumb ginger, peeled and minced

1 packet of boneless skinless chicken thighs (1.5lbs usually)

1) Toast all the whole chiles and spices in a cast iron skillet until fragrant (3 minutes or so), shaking the pan or tossing the spices with a spoon. Throw into a spice grinder with cinnamon, paprika and turmeric. Grind until a fine powder.

2) In large bowl, whisk together yogurt, malt vinegar/lime juice, salt, oil and the spice mixture you just made. It should smell amazing!

3) Now here’s the thing. If you’re squeamish about chicken and salmonella etc, reserve 1/3 cup of the marinade and set aside. You can make the sauce out of this marinade. Alternatively, I just use whatever’s left after marinating the chicken, but make sure that I cook it to 160 degrees f, so that if there are any nasty bacteria in there, it’s definitely dead.

4) Prick the chicken thighs with a fork. Add the thighs to the marinade, and toss to coat. Marinate at least one hour, and at most overnight, in the fridge.

5) When you’re ready to cook, line a baking sheet with foil, and turn your broiler on. Place each chicken thigh on the baking sheet, making sure each one is coated with the marinade, but isn’t swimming in it. Reserve remaining marinade for the sauce (see step 3!). Cook chicken thigh under the broiler about 5 minutes until starting to blacken. Then turn oven down to 350, and cook another 10 minutes until meat thermometer registers 160. Remove from the oven.

6) While the chicken is cooking, pour reserved marinade into a small saucepan, along with 1/2 cup of water and 1 tsp of honey. Bring to a gentle boil over medium-low heat. Simmer until the sauce comes to 160, whisking all the time. Taste and season with salt and pepper.

7) Serve with a fresh squeeze of lime, and a drizzle of the sauce. Mum serves it with a cool potato, red onion and green bell pepper salad. I served it with a simple butter lettuce and sugar snap salad, drizzled with a totally off-the-top-of-my-head dressing: yogurt, 1 clove garlic, coupla big tablespoons of pickled ginger (the kind you get with sushi), salt and pepper. Cooling, sweet and great complement to the spicy chicken!

[Posted with iBlogger from my iPhone]

Rasaj

Mix garam masala, dhaniya pwdr, red chilly, turmeric and salt to Besan.
Add water to make a pancake like mixture
Put a lil oil in a non-stick pan and add this mixture when oil is ready
Saute it to get to the consistency of Halwa
Once done, spread it out on plate like Singhara halwa.
After it it cooled, cut it in desired shape and fry it.
Make onion-tomato gravy with ground onion and add this rasaj pcs when gravy is ready.
Enjoy hot!!

Phara

Soak chana daal in water overnight
grind it with garam masala, dhaniya pwdr, garlic, green chilly, salt, pepper-corn
Boil water with salt and red-chilly pwdr
From roti dough, make a lil thick rotis. Put the chana daal mixture into that. Fold it into half, but do not close it.
Drop this into boiling water. Pressure cook with one whistle if necessary.
Serve hot!!

Chana Chutney

mix 1/2 cup grated nariyal with 1/2 cup of chana and blend it. Saute curry leaves, mustard seeds and put the nariyal mixture to it. Add salt and red chilli powder to taste.

Sewai

Saute 1 cup of sewai pieces in desi ghee.
Get 4 cups of milk to a boil. Add cardamom powder to it, with sugar and khoya. After a couple of more boils, add the sewai. Can replace khoya with condensed milk.

Dudhbaraa

mix 1/2 cup maida in 1/2 cup water. In a pan, put 1 tbsp of oil and and this mixture. Keep stirring, till this mixture condenses like dough. (Test: with a lil watery fingers, see if the dough sticks to your fingers. The dough is ready, when it does not stick)
Once it cools down, put some oil on fingers and make small balls and deep fry it.
For the syrup, put a pan on fire and mix 3 cups of milk with 1 cup khoya and sugar to taste. When this thickens, put the balls. Garnish with saffron, dry fruits and cardamom powder.

Malpua

mix 1 cup Maida + 1 cup milk to get to an omelet consistency. Add to this, grated khoya (1/2 cup), kishmish, nariyal, kaju and badam.
Shallow fry the malpua.
make chaashni out of 1 cup sugar and 1 cup water. Once this is done, add the malpua to this sugar mixture.

Sattoo Paratha Mixture

Grind chana, then add ajwain, namak, chopped onion, dhaniya patti, garlic paste, hari mirch and oil.

Chana Dal Paratha Mixture

Soak 1.5 cups of Chana Daal in water overnight.
pressure cook a combination of slight heeng + 1 tbsp jeera + Sabut mirch + Haldi + Namak + Daal + 1 cup Water.
After 1 whistle, put the cooker on low flame and after 5-7 mins remove from fire.
Blend in chopper. After blending the daal, add dhaniya patti + garlic paste.

Malai Kofta

Ingredients:

Paneer

Khoya

Onion

Tomato

Ginger-Garlic Paste

Milk

Sugar

Salt

Garam Masala Powder

Dhaniya Powder

Chilli Powder

Raisins

Cashew

Whipping Cream

Steps:

1) Mix Paneer, Khoya, Dhaniya Powder, Garam Masala Powder, Salt and Chilli Powder into a nice and smooth mixture.

2) Make small koftas out of the above mixture and fry it

3) In a pan, heat oil and put chopped onions. After the onions are transparent, add some ginger-garlic paster and saute.

4) Once the onions turn golden brown, add copped tomatoes. Add a pinch of sugar.

5) After the onion-tomato curry starts leaving sides of the pan, take it off heat and cool aside.

6) After cooling the curry, blend it in a mixer using Milk and not water.

7) Heat Oil in a pan, add the blended mixture, add salt, garam masala powder and chilli powder. Allow it to boil.

8) Once it starts boiling add, fried raisins and cashews.

9) Right before serving add whipping cream, bring to a boil and add the Koftas.

Baingan Kalaunjee

Combine Coriander Seeds + Cumin Seeds (half of Coriander) + Fennel Seeds (half of Cumin) + Onion Seeds/Kalonji (half of Fennel) + Fenugreek/Methi Seeds (half of Kalonji)

Sauté the above mixture of seeds just a little and then grind it to make a coarse powder

Add turmeric powder, salt, red pepper powder, garlic paste, cut coriander leaves, cut dill leaves per taste, along with 1 tsp oil to the above made powder and mix well.

Make slits in the eggplant and stuff it with the mixture made.

Put about 1-2 tbsp oil in a pan and place the stuffed eggplants in the pan over low flame. Cook it covered by turning eggplants occasionally till the eggplants are done completely.

Navratan Korma

Sauté shredded Cauliflower, Carrots, Beans, Bell Pepper, Cabbage with Potatoes and peas in about 1 tsp of oil. Keep aside.

Sauté dry fruits of choice with Makhana (dry lotus seeds) & keep aside.

Shallow fry cut pieces of Paneer and keep aside.

Boil tomatoes and puree it to make a paste.

Grate onions and fry them in about 1-2 tbsp of oil. When transparent, add ginger-garlic paste. When onions turn golden brown, add the tomato paste along with Garam Masala powder, Jeera powder, Red Pepper powder, turmeric powder and salt to taste, and fry this mixture till oil comes out and the mixture leaves the sides of the pan. Add grated Paneer to this mixture.

Add a mix of water and milk to form the gravy. Immediately add the sautéed veggies, Paneer and dry fruits. Bring to a couple of boils.

Garnish with coriander leaves, 1 tsp Kewra Water, and 1 tbsp of Kasoori Methi (if available).

My Ultimate Hyderabadi Chicken Biryani

This is one recipe that I am famous for in my entire circle of family n friends. People request me to make this one every now and then. So here it goes:

Ingredients:

Chicken

Yogurt

Ginger-Garlic Paste

Lemon Juice

Chilli Powder

Garam Masala Powder

Dhaniya Powder

Oil

Almonds

Mint Leaves

Corriander Leaves

Rice

Saffron

Steps:

1) Marinate chicken with yogurt, oil, salt, ginger-garlic paste, lemon juice, chilli powder, garam masala powder and dhaniya powder. chicken should be marinated for atleast 3-4 hours, but the more the merrier. :D

2) Soak Almonds in water for almost 1 hr.

3) Cook Rice to a well-done state

4) Take out almonds from water and blend it with mint and corriander leaves. Once the paste is ready, saute it with salt, well (till it leaves the sides of the pan)

5) Once chicken is marinated well, heat oil in a pan. Put the Whole Garam Masala (Bay Leaves, Badi Elaichi, Cloves, Cinnamon, 

nutmeg). After that, put chicken in the pan and fry it till its done.

6) Once chicken is done, put layers of Rice and Chicken in a pan. On the top put a rice layer and garnish with mil soaked saffron.

7) cover and let is cook for some time.

Chicken Biryani is ready to be served.