Thought to share the recipes from blogs elsewhere that sound absolute yum

• Ginger Chilli Shrimp
• Methi & Paneer Stuffed Paratha
• Chicken & Mushrooms
• Tandoori Chicken Pops
• Mint & Coriander Chutney

Courtesy: Daily Aajkal

Hop in for some delights

Yup yup .. an amazing thing leeemz shared here

leeemz have shared this amazing and easy recipe of chocolate bits … it sounds so sinful not to share it here … will definitely try these soon =))

The Recipe

All you need>>>

Crushed biscuits —  —  —  —  — - 100g or 8 oz
(I used Marie, party, and candy biscuits, you can use any one’s you like)
Cocoa powder —  —  —  —  —  — - 25g or 1 oz
Raisins —  —  —  —  —  —  —  —  — - 50 g or 2 oz
Golden syrup or honey —  —  – 75g or 3 0z
Butter or margarine —  —  —  — 100g or 40z
Chocolate —  —  —  —  —  —  —  — 100 g or 4 oz

How it’s made>>>

1. Well grease a 15 cm or 6 inch shallow cake tin with butter preferably.
2. Put the butter, golden syrup, cocoa powder and raisins into a sauce pan and heat till butter is melted. Stir continuously.
3. Remove from the heat and thoroughly mix in the crushed biscuits.
4. Press it into the prepared pan and pop it into the refrigerator till it’s cold, 20-25 minutes.
5. In the meantime, melt the chocolate on a double boiler.
6. After 20-25 minutes take the pan out of the fridge and spread the melted chocolate on top.
7. Pop it back into the fridge for another 5 minutes or till the chocolate is set.
8. Remove the cake from the tin and cut into squares, triangles or wedges.
9. Decorate it with some melted white chocolate.

Courtesy: The Chef in Me

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.

Serve with naan.
Serving: 6 – 8 persons

Courtesy: Desi Cook Book

• 6 Eggs

3 large Potatoes (peeled & cut into large pieces)

1 medium Onion (peeled and pureed in a blender)

1 medium Tomato (coarsely chopped)

3 Green Peppers (Hari Mirch) (for a milder taste de-seed peppers)

3 Bay Leaves (Tezz Pattay)

3 Big Brown Cardamoms (Bari Kaali Ilaichi)

6 Cloves (Loung)

1 tsp. Fenugreek Seeds (Methi Danay)

A handful of Ready Fried Onions

½ tsp. Red Chilli Powder (Pisi Lal Mirch)

1 ½ tbsp. Coriander Powder (Pisa Dhania)

¼ tsp. Turmeric Powder (Pisi Haldi)

½ tsp. Garam Masala Powder

Salt (to taste)

1 tsp. Ginger Paste (Pisi Adrak)

1 tsp. Garlic Paste (Pisa Lehsan)

1 tbsp. Plain Yogurt

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped – for garnish)

3 tbsp. Cooking Oil

1. Hard boil eggs in a small pot in water. After they are boiled, drain them, let them cool, and remove hard shell. Fry eggs in hot oil until they are a little brown, remove from oil and set aside for later.

In a bowl combine the following spices: pureed onions, ready fried onions, tomatoes, bay leaves, big brown cardamoms, cloves, ginger paste, garlic paste, red chilli powder, coriander powder, turmeric powder, green peppers, salt, and plain yogurt . Set aside.

Heat oil in a pateli or pot, add fenugreek seeds. When fenugreek gets a little red add in all the spices taken out in bowl. Fry spices well by adding a little water at a time (to prevent burning.) Fry well until the tomatoes turn soft and oil starts to separate.

Add potato pieces and eggs. Mix and add a little water for curry. When water comes to a boil, reduce heat and cover pot.

When potatoes are done, turn off heat. Garnish with Garam Masala Powder and coriander/cilantro and serve.


Courtesy: Fauzia’s kitchen

Matar Pulao means  peas pulao. Pulao is a pakistani rice dish in which a good quality basmati rice is cooked with mixed vegetables, just peas, cumin or meat. The main point to remember when making a pulao is that all the grains should remain separate after cooking. Which means that rice should be cooked in just the right amount of water or stock. Nothing less than a good size basmati rice should be used to get the best flavor and appearance.

Pulao and Biryani are the two types of Indian rice recipes that form an integral part of any formal or even informal lunch or dinner.The main difference between the two is the cooking technique.

To make a basic pulao, rice is first tempered in desi ghee (clarified butter) and spices,then exact measured water is added to the rice. For 1 cup of rice 2 cups water is used. If using a pressure cooker, for every 1 cup of rice 1 and 1/4 of water is sufficient. Biryani, on the other hand is made from par boiled rice, which is then assembled with the other ingredients, sealed and put on dum for at least 45 minutes (put on a very low heat, so that all the flavors inside the pot amalgamate well).

Simple pulaos like this matar pulao are served with a curry dish and raita (yogurt recipes). Whereas vegetable pulao is a complete meal in itself. It is usually served with a raita.

In order to achieve the best flavor and aroma in your pulao, you must use the right spices and desi ghee (clarified butter, a little amount should suffice).

This recipe will serve 4-6.

The Ingredients for a matar pulao are

• 3 cups of rice (basmati rice, washed and soaked in salted water for at least half an hour)
• 6 cups of hot water
• 1 large Onion (sliced very thinly)
• 1 1/2 cups Peas
• 10-12 cashews
• 2 Tbsp Oil (Extra for frying the onion)
• 1 Tbsp Desi ghee (clarified butter)
• 2-3 cloves
• 1 inch Cinnamon stick
• 1 Bay leaf
• 2 green Cardamoms
• 1/4 Tsp shahi jeera (caraway seeds)
• 1 Tsp Cumin seeds
• 1 green chili (chopped)
• Salt to taste

Strain the rice and let it remain in the strainer.

Fry the onion on a low to medium heat until light brown. Drain on kitchen paper and keep aside.

Heat oil in a non stick deep pan / pot (big enough for the quantity of rice), add the bay leaf, cloves and cinnamon. When they crackle, add the peas and green chili. Saute till the peas get half cooked.

Meanwhile, in another pan or kadai, heat the ghee and fry the cashews on a medium heat until evenly light brown on all sides (keep stirring all the time so that they don’t get burnt). Immediately take them out with a slotted spoon.

In the remaining ghee add the caraway seeds (shahi jeera), cumin seeds and cardamoms. Saute for a minute or so and add the rice from the strainer. Saute till all the rice grains are coated in ghee.

Transfer this rice to the pot with peas. Add the measured hot water, fried onions, cashews and salt. Mix with a spoon and check if the salt is right. If it is just right then you might want to add some more salt as the rice will soak up the water and salt. You can’t add more salt once the pulao is cooked.

Bring it to a boil, then cover with a tight lid and simmer for 15 minutes (very low heat). Open and check, if all the water is absorbed and the rice is almost cooked, then turn off the heat and cover again for 5 minutes. The rice will cook in it’s steam.

That’s it. Serve the hot matar pulao with a vegetable or meat curry or eat it just like that. A raita always goes well with a pulao.

Courtesy: Creative cooking

Also see Chef Zakir’s recipe too

Enjoy!