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Indian Side Dishes

Indian Side Dishes

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Published by Sanjeev Gupta

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Categories:Types, Recipes/Menus
Published by: Sanjeev Gupta on Jan 10, 2011
Copyright:Attribution Non-commercial

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01/10/2011

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Dilpasand korma
Ingredients
 1/2 kg mutton1/2 cup coconut paste1/2 tsp cumin seeds1/2 tsp turmeric powder1 cinnamon stick 1 pinch nutmeg powder1 tsp red chilli powder1 tbsp garlic-ginger paste1 cup onions, finely chopped1 tsp roasted coriander powder2 tbsp poppy seed paste3 bay leaves4 green cardamoms4 tbsp oil6 clovesSalt to taste
Method
 Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grindinto a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and choppedonions to it. Once the onions are golden-brown, add the ginger-garlic paste, muttonpieces and fry for a while. Now add grounded masala paste, turmeric powder, red chillipowder and some water. Sprinkle salt, cover the pan and cook for a while. Once themutton is tender, add the poppy seed paste, coconut paste and coriander powder. Addmore water if the gravy is too dry, and cook on low heat for another 10 minutes. Servehot.
 
Shahi chicken korma
Ingredients
 1/2 cup oil1 cardamom1 tsp chilli powder1 kg chicken pieces1 tsp coriander powder1 pinch nutmeg (jaifal)2 tbsp garlic-ginger paste4 green cardamoms5 tbsp yoghurt5 onions, medium-sized8 cloves10 whole black peppersSalt to tasteA few drops of khewra essence
Method
 Slice the onions finely and fry on low flame till they are golden-brown. Remove the friedonion from the oil and keep aside. Now add all the spices, except nutmeg and yoghurt, inthe oil and add a little water to prevent burning. Mix well. Add the chicken pieces and fryfor a couple of minutes on high flame.Add about a cup of water, or as much as needed, and cover. Now crush the fried onionsand mix with yoghurt, and add to the chicken. Mix well, cover and cook at medium flametill the chicken is done. Add a little water if the gravy is too dry. Just before taking off theheat, add a pinch of nutmeg and a few drops of khewra essence. Garnish with finely cutginger and coriander leaves. Serve hot with naan.
 
With shrimps
 
Ingredients
 1 tbsp oil1 cinnamon stick 1 tsp chilli powder1 tsp all spice powder1 tbsp garlic-ginger, crushed1 tsp Kashmiri chilli powder2 tbsp tomato puree3 cups water3 tbsp yoghurt4 cardamom pods4 tbsp fresh cream15 large shrimps, peeledand de-veinedSalt to taste
Method
 Wash and drain shrimps, and if using frozen shrimps, drain them, too. Mix yoghurt,Kashmiri chilli powder, all spice powder, tomato puree, cream, chilli powder and waterin a large bowl. Add salt to taste and put aside.Heat oil in a pan and add garlic, ginger, cinnamon and cardamoms. Sauté on low heat fora while and add the spice mixture. Bring to a boil stirring once in a while. Add shrimpsand cook till pink and firm, stirring constantly and until the sauce starts to thicken. Servehot with naan or rice.

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