Chaddi recipes

1kg meat. 3 onion, 1 tsp. Jeera pwd, 1tsp chillie pwd, 1tsp gram masala, 1tbsp ginger and garlic paste, 4 cloves, 4 cardamom, 2" cinnamon stick, 3 bay leave, 3 tomatoes,1/2 bunch of corriander leaves, few mint leave, and 1/2 cup curd. 3 tbsp cooking oil. Potato optional. Salt to taste. Method: First slice onions fine and fry to golden crispy brown and keep it aside. Now marinate meat with all powder masala, oil, curd, tomoatoes, corandier leaves, mint leaves (cut fine) ginger garlic paste, and crushthe fried onion, salt to taste. Keep to marinate for 3 - 4 hrs. (Overnight better). If adding potatoes cut it add little tumeric pwd and little salt fry it till it get a slight coat.(like a thin skin - then the potatoes dont get overcooked or smashed in the gravy.). Now the next morning put 2 - 3 tbsp cooking oil then add the whole garam masala, then add the maranated meat, 1/2 cup water and cook on slow flame. When half done add potatoes. (If cooking in pressure cooker then - beef for 15 minutes open add potatoes for one whistle. Then open and cook till the gravy thickens.) Gravy is ready. Garnish with crispy fried onion and corriander leave. Serve hot.

Nihari

Ingredients: 1 kg beef with bones and fat, 1 tbs ginger paste, 1 tbs garlic paste, 1/4 cup of oil if no fat on meat, little less lif meat is fatty. 1/2 cup of wheat flour 1 medium onion. I put 1/2 pkt of nihari masala, 1 tbs Kashmir chillie pwd, 1tsp jeera (cummin) pwd, 1 tbs dhaniya (coriander) pwd. and 1 tsp garam masala. Method: ln pressure cooker put oil then add finely chopped onion, add ginger & garlic paste fry till rawness goes, then add meat and fry for 2 minutes. Now add 2 tbsp of nihari masala, chille pwd , corandier & cummin pwd. Mix well with meat add 5 glass of water. Now mix 1/4 cup of wheat flour in water and add to the meat. Stir well. Pressure cook the meat for 45 minutes. Open cooker add the remaining nihar masala, garam masala and 1/4 cup of the wheat flour and boil till the required thickness. Serve with crispy fried onion, green chillies and ginger. Eat hot with flat bread.

Tuesday, January 18, 2022

Croissant Bread Pudding - Freddy Birdy

Ingredients:

Croissant – 3

Fresh cream – ½ cup

Butter – 2 Tblsp

Milk – 1 litre

Sugar – 5 Tblsp

Eggs – 2

Sultanas soaked in rum – 2 Tblsp

Vanilla extract – 1 tsp

Apricot preserve (optional)

Method:

Hand tear the croissants into 2 inch bite sized chunks and toast them in an oven till crisp, the tops slightly singed.

In a bowl whip the cream, butter, sugar, vanilla extract, add a litre of milk and boil for about 20 mins till the mix reduces in half.

Let it cool and add two lightly beaten eggs to the mix.

In a baking dish sctter the crisped croissants, add the sultanas and fill up the crevices of the dish with blobs of apricot preserve.

Pour egg and milk mixture till almost covered. Cook at 150 degree C in pre-warmed oven for around 30 minutes.

Monday, January 17, 2022

Doc Pineapple menaskai recipe

Ingredients

Chopped pineapple pieces- 1.5 cups

Jaggery- Lemon sized

Salt- 1.5 tsp

To roast and grind

Split blackgram lentils- 2 tsp

Chickpea lentils- 1 tsp

Black sesame seeds- 3 tsp

Red chillies- 2-3 nos.

Fenugreek seeds- 1/4 tsp

Fresh grated coconut- 1/2 cup

Oil- 1 tsp

Instructions

Method

Take chopped pineapple pieces in a cooking pan, add a cup of water, and salt. Let it cook till pineapple cubes become soft. To this add Jaggery and cook till it dissolves

Meanwhile, heat a pan adding sesame seeds. Dry roast them till they splutter and transfer the seeds to a plate. Next add oil, lentils, red chilly, fenugreek seeds followed by curry leaves to the pan. Roast them together till the lentils turn brown. Switch off.

Add grated coconut to the same pan. No need to fry but make sure it becomes warm. Grind all the roasted ingredients along with sesame seeds to fine paste. Add water as needed.

Next pour the ground masala to the cooked pineapple. Add water according to the consistency desired. If the pineapple has no tanginess, add some tamarind water. Adjust salt and bring it to boil. Switch off once done.

It will become slightly thick because of the dals. So add water to adjust consistency.

To this add a good tadke with coconut oil, mustard, curry leaves.

(The spice, sweet, salt and tang should be in balance)

Can add any sesame seed - black or white. Color changes slightly

Tuesday, August 4, 2020

Fish Biryani MThomas

1 and 1/2 kilo fish in chunks/slices preferably Hamour, Seer fish, Pomfret
Marinate the fish with paste of chilli pd, turmeric pd, pepper pd, garlic pastes, salt and vinegar.

Fry till masala is coated on the fish but not crispy fried.

6 cups rice
9 cups water

Fry Shahi jeera, garam masala in ghee and oil and add 2 sliced onions and fry till soft. Add rice and hot water and cook.

Fry Sliced onion about 1 to 1/4 kilo until soft. Fry the below paste. Add 3 sliced tomatoes and fry, but not to a paste.
Grind coarsely 15 green chillies, 2 pods garlic and 2 pieces ginger of 2 inches each.

Place the fish on the above masala paste, add roughly chopped coriander on the fish and cook on slow flame for ten mins.

Remove the fish from the masala.

Layer a vessel with cooked rice and the masala (3 parts rice, 2 parts masala)

Add the fish on top of the final layer of rice.

Add saffron and milk.

Garnish with fried onion, cashew and raisins.

Keep on dum.

Monday, November 28, 2022

Breakfast recipes

Friday, August 26, 2022

Shirley beef