Aloo Anday Salan

  • 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.
  2. 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.
  3. 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.
  4. Add potato pieces and eggs. Mix and add a little water for curry. When water comes to a boil, reduce heat and cover pot.
  5. When potatoes are done, turn off heat. Garnish with Garam Masala Powder and coriander/cilantro and serve.

  6. Courtesy: Fauzia’s kitchen

Advertisements

Matar Pulao

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!

Recipes Encapsulated

food-recipes

Chili Omelette

  • 3 eggs
  • 1 tsp butter
  • 1/2 tsp cumin/zeera
  • dash salt and pepper
  • 1 tsp diced red or green pepper
  • 1/2 cup grated cheddar
  • 1/2 cup leftover chili (you can use anything … qeema too)

beat the eggs, seasonings, and peppers in a bowl. Melt butter in a pan over medium heat and pour the egg mixture. Cover with a lid, and allow to set.

Flip the omelette over and spread with chili, then sprinkle chees over top. Fold the omelette in half and cover with the lid, allowing the cheese to melt. Slice in half and serve.

This is a great way to use leftover chili, and makes a hearty breakfast.

Courtesy: Mr Breakfast

Chili Cheese Omelet

(4 servings)

  • 1 15-ounce can of chili / you can use green chilli sliced too
  • 12 eggs (3 per omelet)
  • 1/3 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup onions – diced
  • 1 or 2 jalapeno peppers – finely chopped
  • salt and pepper – to taste

First, warm up the chili in a sauce pan on the stove set to medium low – stir it occasionally.

Saute the onions and jalapeno in a small frying pan coated with cooking spray and set to medium heat. When the onions are just becoming translucent , transfer the onions and pepper pieces to a bowl. Return the frying pan to the stovetop.

In a large bowl, beat the eggs with the milk and seasonings to taste.

Add a little more cooking spray to the frying pan.

To make each omelet, pour about 1/4 of the egg mixture to the frying pan and sprinkle 1/4 of the sauteed onions and pepper into it.

Lift the edges of the cooking omelet with a spatula and tilt the pan to distribute the egg.

When the egg is nearly set, dollop 1/3 to 1/2 cup of chili over one side of the omelet, followed by 1/4 cup of cheese.

Gently, tilt the pan and fold the empty side of the omelet over the fillings.

Slide the omelet onto a serving plate and top with a spoonful or two of chili.

Repeat this process with the remaining ingredients, adding a little more cooking spray each time.

Courtesy: Mr Breakfast

Pizza Omelette

  • 2 eggs
  • 2 tbsp water
  • Salt and pepper to taste
  • Cooking oil
  • 3 tbsp pizza sauce
  • 5 slices boiled chicken/salami
  • 1/4 cup shredded Mozzarella cheese
  • 1 tbsp grated Parmesan cheese/or mozarella

Beat eggs with water; season with salt and pepper. Spray an 8-inch (20 cm) non-stick skillet with cooking oil. Heat skillet over medium-high heat.

Pour in egg mixture. As mixture sets at the edges, with spatula, gently push cooked portions towards center. When eggs are almost set on surface but still look moist, spread pizza sauce over half of the omelette.

Top with boiled chicken/ salamis and Mozzarella cheese. Fold the omelette in half and slide onto a warm plate. Sprinkle with Parmesan cheese.

Courtesy: Mr. Breakfast

Basic Omelette

By: Antony Worrall Thompson (Ready Steady Cook)

Serves 1

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
1 tsp olive oil
2 large eggs
5g  fresh herbs, chopped e.g. chives and flat-leaf parsley
salt and freshly ground black pepper

Method
1. Heat the oil in a small omelette/frying pan.
2. In a small bowl, beat the eggs then stir in the herbs and season.
3. Pour the egg mixture into the hot pan.
4. Using a fork, frequently drag the cooked egg mixture from the edges of the pan into the centre of the pan to ensure an evenly cook omelette.
5. Once the egg is completely set, turn out and serve.

Courtesy: BBC Food

Karahi Paneer

Ingredients

• 250 gms Paneer (diced in cubes)
• 4 Onions
• 4 Tomatoes
• 4 Cloves
• 3 Capsicum (green bell peppers)
• 1 Inch piece ginger
• 1 tsp Red chili powder
• 2 Bay leaf
• 4 tbsp Clarified butter
• 1 Piece of cinnamon
• Little orange color

Directions

  1. Chop paneer and capsicum into pieces.
  2. Grind together tomato, red chili powder, orange color, onion, ginger and salt.
  3. Mince cinnamom and cloves.
  4. Heat butter in a pan and add cloves, bay leaf and cinnamon.  Then add tomato, onion and ginger paste.
    Cook on medium flame till ghee starts separating.
  5. Add chopped capsicum and paneer pieces.
  6. Reduce the flame and cook till the capsicum is well done.
  7. Remove from the fire.
  8. Serve hot with nan.

Courtesy: Khana Khazana

Peshawri Mutton Karahi


Ingredients

* 1/2 kg ( 500 gms ) mutton
* 3 tomatoes
* 1/2 cup oil
* 1/2 cup yogurt
* 1/2 bunch coriander
* 4-5 green chillies
* 2tsp ginger paste
* 1tsp garlic paste
* 1 tsp haldi
* 1/2 tsp garam masala
* 1 tbsp red chilli coarsely grounded
* salt to taste

Directions

1. Saute meat in karahi without oil till the water dries up .
2. Then add ginger garlic paste and then yogurt .
3. Now add haldi , garam masala , red chilli and salt . Mix well .
4. Add green chillies and tomatoes and a little water to tenderize the meat on a very low heat and the pot should be covered .
5. When the mutton is tender add oil and let it cook in oil for sometime .
6. Garnish with hara dhania and green chillies .

With thanks to Khana Khazana.


ps: I’m not very sure about just saute’ing mutton though … 😉

Apple Pie

Ingredients:
  • 5 cups Wheat Flour
  • 2 cup cold unsalted Butter
  • 2 tsp Salt
  • 2 tsp Sugar
  • 1 cup Water (as per requirement)

For the filling:

  • 12 – 14 tart Apples thinly sliced
  • 2 cup Sugar
  • 2 tblsp Flour
  • 2 tsp Cinnamon
  • 2 tblsp Butter
How to make apple pie recipe:
  • Sift the flour, salt, and sugar in a bowl.
  • Add the butter to the flour mixture with a fork.
  • Add the water to make dough.
  • Wrap the dough in plastic wrap and put in the refrigerator.
  • Remove dough from wrap and roll into a circle.
  • Put the dough in a pie pan and fill with the apple filling.
  • To make the filling, combine sugar, flour, cinnamon in a bowl.
  • Add the apple slices and toss well.
  • Fill the pie crust with the apple mixture.
  • Roll the remainder of dough and place it on top of the pie filling.
  • Crimp the edges together.
  • Layer with little butter.
  • Cut few small slits in the top crust.
  • Bake the pie at 450 degrees for 10 minutes and then reduce the heat to 350degrees for 35 minutes.
  • When the juices bubble out of the top and crust is golden brown, the apple pie is ready.

Courtesy: Mother’s Day World