sheer khurma

This special dish is served on the morning of Eid day in the family after the Eid prayer as breakfast, and throughout the day to all the visiting guests

Ingredients:

1. 1 ltr milk
2. 1/2 cup boiling hot water
3. 1/2 cup condensed milk Or as sweetness required
4. 25 gms vermicelli roasted
5. 2 to 3 strands of saffron
6. 6 to 7 dry dates pitted and chopped
7. 2 tbsp ghee (clarified butter)
8. 1 tbsp cardamom+nutmeg+clove powder (optional)
9. 3 tbsp vanilla powder (optional)
10. 7 to 8 almonds
11. 18 to 20 charolis (buchanania lanzan)
12. 8 to 10 pistachios
13. 8 to 10 cashews
14. 5 to 6 hazelnuts (optional)
15. 2 to 3 figs (optional)
16. 8 to 10 walnuts
17. 8 to 10 raisins
18. 10 gms dry coconut pieces
19. 1 t/s kewra essence (optional)

Method:

Take water in a microwave cup. Microwave on high power for 3 to 4 mins. Now add all dryfruits (from number 11 to 18) including dried coconut pieces. Simmer for 5 mins covered with a lid it will plump. Alternatively you could take hot boiling water and add dryfruits in it. Once they are soaked and plumped. Remove them and keep aside.

Once dryfruits cool down chop them into fine pieces. Now take another pan roast the vermicelli for 4 to 5 mins on low heat. Switch off the gas and keep aside.

Take a heavy bottomed wok or vessel. Add ghee or butter and keep on low heat. Toss all dryfruits in ghee. Add spiced powder into it and mix well. Keep this aside.

Now fetch another big wok Or vessel. Add milk and condensed milk. Boil on low heat for 5 to 6 mins. Add vanilla powder if using. Combine all dryfruits along with ghee.

It’s time to add saffron into the milk along with roasted vermicelli. Lastly add kewra essence if using. Cook for another 3 to 4 mins. Please don’t overcook else you will have thick semolina pudding.

Aaloo gost

Ingredients:

1 Kg Mutton
1/2 kg Potato -peeled and cut into pieces of 1 to 2 inches
1/4 tsp turmeric powder
1 tsp chili powder
3 tbs coriander seeds powder
2-3 medium onion –chopped or sliced
1/2 cup oil
1 tbs ginger (Adrak) paste
1 tsp garlic (Lehsan) paste
1 tsp garam masala powder
6-8 cloves
6-8 black pepper
2 black cardamom
1-1½ tsp salt
1 cup fresh coriander Leaves
2-3 green chilies – chopped
1-2 Lemon

Method:

1. Fry the onion in oil till brown. Remove the onion and grind.
2. Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
3. Add mutton and ground onion and cook till water dries again.
4. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
5. When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
6. Garnish with fresh dhaniya, green chilies and lemon.

Bhel puri

Ingredients:

1 cup Puffed Rice (Kurmura)
1/2 cup chopped Tomato (Tamatar)
1/2 cup chopped Onion (Pyaj)
1/4 cup chopped Coriander Leaves (Dhania Patta)
1/2 cup boiled and mashed Potato (Aloo)
4 chopped Green Chilli (Hari mirch)
1 tblsp chopped Ginger(Adrak)
1 tblsp Garam Masala
6 tblsp Tamarind (Imli) Chutney
6 tblsp Coriander Leaves (Dhania Patta) And Mint Chutney
1/2 cup Nimkis
1/2 cup Sev
1/2 cup Gol gappas
2 tblsp Lime or Lemon (Nimbu) Juice

How to make bhel puri:

• Mix the puffed rice, tomatoes, onions.
• Drain the water from the grated potatoes and mix that as well.
• Mix all the ingredients under seasoning and add to this.
• Lightly crush and add the nimkis and golgappas.
• Add the sev and kaara pusa directly and mix well.
• Finally garnish with coriander leaves and lemon juice.
• Serve immediately..

• Bhel Puri is ready to serve.

How to Make a Tomato Rose

Tomato Roses And Chilli Flower - Recipes by Master Chef Sanjeev Kapoor

Tomato Roses And Chilli Flower - Recipes by Master Chef Sanjeev Kapoor

Philly cheesesteak sandwich

Servings: 2

4-6 slices deli roast beef, shredded, or cut into strips
1/4 cup fontina cheese, cubed (or any other good melting cheese)
1 cup onions, sliced
1 cup bell peppers (capsicum)
salt, pepper to taste
2 TBS vingegar
1 tsp sugar
1 tsp oil
2 long sandwich rolls, cut almost all the way through the middle (lengthwise) but not all the way through. The rolls should preferably have a hard crust (soft rolls don't work too well).

Heat oil in a large pan or skillet. Add onions and bell peppers and fry on medium heat until onions get some color (about 6-7 minutes). Add salt, pepper, vinegar and sugar and cook about a minute. Add roast beef and cook another minute just to heat through. Top with cheese and toss with the roast beef so the cheese can melt. After about a minute, push the roast beef mixture to one side of the pan. Add a tiny bit of oil (or oil spray) to the pan, and put rolls cutside down on the pan. Heat for about 30 seconds and then put the roast beef mixture in the rolls. Serve with fries.

If you can't find halal roast beef, you can also make this with gyros meat or cooked steak that has been very thinly sliced. This is made the American way and is flavorful, but very mild. Iif you like your food more spicy, you can add chili peppers, hot sauce, siracha sauce, or the middle eastern chili sauce.

Low Fat Chicken Jalfrezi Recipe

(Serves 4)

Ingredients

3 tbsp vegetable oil
1 large onion, chopped finely
1 tbsp tomato puree
3 garlic cloves, crushed
400gm tin of chopped tomatoes
1/2 tsp ground coriander seeds
1 tsp ground turmeric
1/2 tsp ground cumin seeds
1/2 tsp chilli powder
1/2 tsp garam masala
1 tsp red wine vinegar
1 red pepper, chopped
500g / 1 lb 2oz cooked chicken, in bite sized pieces
sprigs of fresh coriander (optional)
salt

Method

1 In a large frying pan (skillet) heat the vegetable oil, then add the onion and garlic, fry until they are golden.

2 Next add the tomato puree, chopped tomatoes, turmeric, coriander, cumin, chilli powder, garam masala and red wine vinegar. Stir well until fragrant.

3 Add the chopped red pepper and stir for around 3 minutes or until the pepper has softened. Stir in the cooked chicken and add salt to taste.

4 Simmer the mixture gently for around 5-8 minutes until the chicken is heated right through.

5 Serve at once and garnish with a spring of fresh coriander (optional).

Glossary

http://www.asianhomerecipe.com/glossary.php