Recipes in English

Aalu Methi Gosht

Ingredients:

  1. Meat : 1/2 (Half) Kg with bone or without bone as per choice
  2. Methi Leaves : 1 Cup (Washed thoroughly)
  3. Potato : 2 Nos. Large cut in 4 pieces each
  4. Green Chillies : 1 Table spoon Crushed
  5. Ginger Garlic Paste : 1 Table spoon
  6. Salt : As per required taste
  7. Turmeric Powder : 1/2 (Half) Tea spoon
  8. Onions : 2 Nos. Thuinly Sliced
  9. Red Chilli Powder : 1 Tea spoon
  10. Cooking Oil : 1/2 (Half) Cup
  11. Coriander Leaves : 1/2 (Half) Cup

Preparation:
Step 1. Mix ginger garlic paste, salt, silced onions, turmeric powder, red chilli powder into meat and one cup of water in a pot. Cover the lid. Keep on medium flame to cook. Until meat and Onions get tender, for up to 20 to 25 minutes. Stir between cooking.
Step 2. After 25 minutes meat will get tender, alternatively for faster result pressure cooker can also be used.
Add potato pieces now cover for 10 minutes.
Step 3. Stir thoroughly, now add green chilli paste, methi leaves, coriander leaves, mix well, cook on medium flame without lid for 10 minutes. Oil will come out around the sides of the pot and beautiful aroma of methi will spread. Very delicious Aalu methi gosht is ready to serve with dal (Khatti) and rice.
This is a very famous Hyderabadi, Indian dish.


Chicken Tomato Curry


Ingredients:

  1. Chicken : 1/2 (Half) Kg Boneless
  2. Onion : 2 Nos. Fried (Make Paste)
  3. Ginger Garlic Paste : 1 Table spoon
  4. Paprika : 1 Tea spoon
  5. Tandoori Masala : 1 Tea spoon
  6. Yogurt : 1/2 (Half) Cup
  7. Tomato Paste : 1 Table spoon
  8. Salt : As per required taste
  9. Green Onions : 1/2 Cup sliced
  10. Cooking Oil : 2 Table spoon
  11. Turmeric : 1/2 (Half) Tea spoon

Preparation :
Step 1. Marinate chicken with yogurt, salt, turmeric, paprika / red chilli powder, ginger garlic paste, tandoori masala, and keep for 1 hour.
Step 2. Heat oil in a pan, add mairnated chicken, cook and stir for 5 to 10 minutes until the oil comes on sides.
Step 3. Now add tomato paste and onion paste.
Cook and stir for 5 minutes.
Add 1/2 (Half) cup water for thick gravy, cover the lid and cook for 10 to 15 minutes, on medium flame.
Chicken is ready to serve. When serving sprinkle green onion, serve with Naan.


Khulfa Gosht


Ingredients:

  1. Meat : 1/2 (Half) Kg with or without bone
  2. Khulfa Leaves : 2 Cups
  3. Ginger Garlic Paste : 1 Table spoon
  4. Green Chillies Sliced : 3 Nos
  5. Red Chilli Powder : 1 Tea spoon
  6. Turmeric Powder : 1/2 (Half) Tea spoon
  7. Salt : As per required taste
  8. Onions : 2 Nos. Thinly sliced
  9. Coriander Leaves : 1/2 (Half) Cup Thinly sliced
  10. Cooking Oil : 1/2 Cup
  11. Coriander Powder : 1 Tea spoon

Preparation:
Step 1. Mix meat with ginger garlic paste, turmeric powder, coriander powder, red chilli powder, salt, cooking oil, with one cup of water, cover the lid and cook on medium flame up to 25 minutes. Use pressure cooker for faster cooking.
When meat gets tender add khulfa leaves and coriander leaves, cook for 10 minutes.
Add sliced green chillies, cook for 5 minutes.
Very Delicious Khulfa Gosht is ready to serve, with daal and rice or roti.


Meat Ball Curry

Ingredients:

  1. Chcken or meat : Minced 1 Kg
  2. Black Pepper : 1 Tea spoon
  3. Salt : As per required taste
  4. Tomato Ketchup : 1 Table spoon
    For Gravy:
    Tomato Paste : 1 Table spoon
    Coconut Milk : 1/2 (Half) Cup
    Oniion : 1/2 (Half) Sliced
    Ginger Garlic Paste: 1 Table spoon
    Salt : As per taste
    Cooking Oil : 2 Table spoon
    Coriander Powder : 1 Tea spoon
    Paprika : 1 Tea spoon
    Garam Masala Powder : 1/2 Tea spoon
    Preparation:
    Step 1. Mix minced meat or minced chicken with salt, black pepper, tomato ketchup, thoroughly make 6 meat balls.
    Bake at 350 degrees for 25 miniutes.
    Step 2. For gravy fry onion till light golden, add coriander powder, saute one minute.
    Add ginger garlic paste, paprika and salt, fry for one miniute.
    Add coconut milk, tomato paste, fry for one minute.
    Add one cup of water boil for 5 to 10 miniutes.
    Add garam masala, stop flame.
    Step 3. Add meat balls into gravy, cover the lid.
    Ready to serve with naan paratha or rice.

Meat Pulao


Ingredients:

  1. Meat : 1Kg (Medium size pieces with bone)
  2. Ginger Garlic Paste : 3 Table spoon
  3. Green Cardamom : 4 Nos.
  4. Badi Ilaichi : 2 Nos.
  5. Cooking Oil : 1 Cup
  6. Bodian Ka Phool, Saunf, Black Pepper Powder : 1 Tea spoon
  7. Whole black pepper : 5 to 10 Nos.
  8. Salt : As per taste
  9. Kewra Water : 1 Tea spoon
  10. Green Chillies Whole : 4 to 5 Nos.
  11. Fried Onions : 1 Cup
  12. Rice Basmati : 3 Cups (Soak for 30 minutes)

Preparation:
Step 1. In a big size pot heat oil, fry green cardamom, badi ilaichi, whole black pepper, ginger garlic paste, for one minute.
Now add meat, stir well, cook with this masala for 2 to 3 minutes.
Add salt as per taste.
Add 4 Cups of water, cook on medium flame with lid for 25 to 30 minutes.
Step 2. Take another pot, add 1/2 (Half) cup oil, take all meat from soup, (Yakhni) and stir for 2 minutes. Add yoghurt. Mix and stir for one minute. Add whole green chillies and fried crushed onion, mix well.
Now add three and a hall cup Yakhni (Soup). Boil for 5 to 10 minutes.
Step 3. When boiling add badion ka phool, saunf, black pepper powder. Taste salt, if needed add.
Step 4. Now add soaked rice, stir and cover half lid, cook until rice done. Stop flame, sprinkle kewra water.
Serve delicious pulao with raita and kabab.


Palak Gosht


Ingredients:

  1. Spinach or Palak : 4 Cups, Thinly sliced
  2. Coriander Leaves : 1 Cup, Thinly cut
  3. Ginger Garlic Paste : 1 Table spoon
  4. Meat : 1/2 (Half) Kg, with or without bone as per taste
  5. Salt : As per required taste
  6. Red Chilli Powder : 1 Tea spoon
  7. Green Chilli Paste : 1 Tea spoon
  8. Onions : 2 Nos. Thinly sliced
  9. Cooking Oil : 1/2 (Half) Cup

Preparation :
Step 1. Mix salt, ginger garlic paste, red chilli powder into meat.
Add sliced onions, cooking oil, one cup of water, cover the lid of the pot, cook on medium flame for 25 minutes. Stir between cooking. You can use pressure cooker for faster cooking.
Step 2. When the meat is tender, add green, chilli paste spinach and coriander leaves, mix well and stir. Cook on medium flame for 10 to 15 minutes.
Step 3. Spinach and all ingredients will get cooked, oil will come out around in the pot. Palak gosht is ready to serve. Serve with daal rice, roti, paratha.


Samme Ki Phalli Gosht


Ingredients:

  1. Samme Ki Phalli : 1/2 (Half) Kg (Cut into small size pieces)
  2. Meat : 1/2 (Half) Kg with or without bone as per requirement
  3. Turmeric Powder : 1/2 (Half) Tea spoon
  4. Tomato : 1 No. Sliced
  5. Red Chilli Powder : 1 Tea spoon
  6. Green Chillies : 3 to 4 Nos. Sliced
  7. Methi Leaves : 1/2 Cup
  8. Cooking Oil : 1/2 Cup
  9. Salt : As per required taste
  10. Onions : 2 Nos. Sliced
  11. Coriander Leaves : 1/2 Cup Thinly sliced

Preparation:
Step 1. Mix onions, red chilli powder, turmeric powder, salt, cooking oil, with meat and one cup of water. Cover the pot and cook for 25 minutes or use pressure cooker for fast cooking.
Step 2. As the meat and onions become tender add samme ke phalli pieces with methi leaves, tomatoes, green chillies.
Cook for 10 to 15 minutes, add coriander leaves, mix and stir well.
Cook on low flame for 5 minutes.
Samme Ki Phalli Gosht is ready to serve. Can be served with Kadi, Daal, rice or roti.


Zarda


Ingredients:


1.Basmati Rice : 1/2 (Half) Kg

  1. Sugar : 1/2 (Half) Kg
  2. Green Cardamom : 3 to 4 (Powdered)
  3. Saffron : 2 Pinch ( Soaked in Water)
  4. Orange Food Color : 1 Drop
  5. Mawa : 1 Cup
  6. Dry Rasgullas : 1 Cup Small Size
  7. Cherries : 1/2 (Half) Cup Sliced
  8. Almond : 1/2 ( Half) Cup Sliced
  9. Pistachio : 1/2 ( Half) Cup Sliced
  10. Cashewnuts : 1/2 ( Half) Cup Sliced
  11. Raisins : 2 Table spoon
  12. Coconut : 2 Table spoon Sliced
  13. Ghee : 1/2 (Half) Cup

Preparation:
Step 1. Make sugar syrup (Two cup sugar in half cup of water)
Add foor color 1 drop, mix well. Cook with thick consistency.
Step 2. Soak Basmati rice for 30 miniutes. Cook and drain water thoroughly.
Step 3. In pot heat ghee on medium flame. Fry all dry fruit for a minute.
Add rice and sugar syrup, mix well, cover the lid and stop the flame for 5 to 10 miniutes.
Add cardamom powder and saffron, mix well. Zarda ready.
Step 4. In a serving platter, sprinkle on top over zarda pieces of mawa, cherries sliced, dry rasgulla.
Very delicious zarda is ready to serve.


Chana Kadahi

Ingredients:

1. Chana : 1 Cup (Boiled)

2. Tomato Puree : 2 Table spoon

3. Garam Masala Powder : 1/2 (Half) Tea spoon

4. Coriander Powder : 1/2 (Half) Tea spoon

5. Cumin Seeds : 1/2 (Half) Tea spoon Roasted and Crushed

6. Black Pepper : 1 Tea spoon Crushed

7. Kasturi Methi : 1 Table spoon Crushed

8. Onion : 1 No. Thinly Sliced

9. Coriander Leaves : 1/2 (Half) Cup Thinly Sliced

10. Chilli or Chilli Flakes : 1/2 (Half) Tea spoon

11. Green Chillies : 3 No. Thinly Sliced

12. Cooking Oil : Two Table spoon

Preparation:

Step 1. Heat oil in a wok, add coriander leaves, green cillies sliced, onions. Fry for one minute add coriander powder, tomato puree and garam masala mix, cook for another minute. Add boiled chickpeas, cumin seeds, black pepper, chilli flakes, salt with one cup of water.

Cook on medium flame for 10 to 15 minutes. Thick chana gravy will be ready.

Step 2. Add Kastoori Methi, cook for 5 minutes.

Chana Kadahi is ready to eat with poori, naan, or rice.


Vegetable Kofta

Ingredients:

1. Long Squash : 1 Cup, Grated

2. Cottage Cheese : 1/2 Cup

3. Besan : 3 Table spoon

4. Salt : As per required taste

For Gravy Ingredients:

1. Kashmiri Red Chilli Powder : 1 Table spoon

2. Onion : 1 No. Paste

3. Almonds : 15 No. Paste

4. Tomatoes : 2 Tables spoon Paste

5. Cloves : 2 Nos.

6. Cinnamom Stick : 1 No.

7. Green Cardamom : 1 No.

8. Coriander Powder : 1 Table spoon

9. Turmeric Powder : 1/2 (Half) Table spoon

10. Salt : As per required taste

11. Cooking Oil : 1/2 (Half) Cup

12. Ginger Garlic Paste : 1 Table spoon

13. Green Chillies : 3 to 4.

Preparation :

Step 1. For Koftas: Mix long squash, cheese, besan, green chilli and salt. Make dough, small koftas and steam it.

Step 2. Heat oil in a wok fry ginger garlic, green chillies and cloves, cinnamon stick, green cardamom, and coriander powder, for 2 to 3 minutes.

Step 3. Now add kashmiri red chilli powder, turmeric, fry for one minute add onion, tomato paste and almond paste. Cook for 10 to 15 minutes, till oil comes out on sides. Add Koftas, half cup of water and cook on medium flame. Stir very lightly after 10 minutes.

Delicious vegetable kofta is ready to serve with Naan, Roti, Paratha or Rice.


Creamy Chicken or Malai Chicken

Ingredients:

1. Chicken: 1/2 (Half) Kg. Medium Pieces Boneless

2. Green Chillies : 5 to 6 Nos. Crushed

3. Black Pepper : 1 Tea spoon Crushed

4. Garlic : 1 Table spoon Crushed

5. Salt : As per required taste

6. Garam Masala : 1/2 (Half) Tea spoon powder

7. Onion : 1 Paste

8. Ghee or Cooking Oil : 1/2 (Half) Cup

9. Cream : 1 Cup

10. Cloves : 2 No.

Preparation :

Step 1. Marinate Chicken pieces with salt, green chillies, black pepper, garam masala and garlic. Cover and keep for 2 hours.

Step 2. Heat ghee or oil in a pan, fry cloves till the colour changes, remove cloves, they are needed for aroma, slight flavour. Now add marinated chicken into pan and stir for 5 to 6 minutes. Cover the lid cook on medium flame for 20 minutes. Stir between cooking.

Step 3. Oil will come out around the chicken, already marinated chicken will cook to get tender easily. Stop the flame. 

Step 4. Add cream into chicken mix and serve hot with Naan, Paratha, Rumali Roti, Rice.