Nahari (Chicken)

Nahari is a traditional hyderabadi dish that is had with hot parathas or nan.Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head.Because of the hot nature of this dish its usually made in winters.Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with this recipe ,n tried making it with chicken.It tastes superb with chicken too .inshallah i will post the Paya recipe soon.
INGREDIENTS:
STEP 1
For the handi

1. Chicken 1 whole



2. Onion 1 medium(sliced finely)



3. Red chilli powder 1Tspn



4. Turmeric powder 1/4th Tspn



5. Ginger-Garlic paste 2Tbspns



6. Green chillies 6-8



7. Cilantro/coriander leaves 1 bunch



8. Mint leaves 1/2bunch



9. Peppercorns 1Tspn



10. Salt to taste

STEP 2

For the shorba

1. Onion small 1 sliced



2. Ginger garlic paste 1Tbspn



3. Green chilles 8-9



4. Garm masala powder 1Tspn



5. Wheat flour 2 handfuls



6. Nahari masala 1/2 packet or potli ka masala



7. Curry leaves few



8. Cilatro and Mint leaves few



9. Salt to taste

METHOD:

• Pressure cook chicken with step 1 ingredients with 2-3 cups of water for 10mins on low flame.(if ur using potli ka masala u can put the masala in a muslin cloth tie it out in shape of a potli and pressure cook it with the chicken,remove the potli once ur chicken is condensed)this completes ur step 1



• Now coming to step 2. Heat 5-6Tbspns of oil in a big vessel and add ginger-garlic paste and fry till it turns brown in colour.



• Add the onions and fry to golden brown ,now add curry leaves ,green chilles.



• Later add wheat flour and fry for about 4-5 minutes,note that the flame of the stove should always be low.



• Add garam masala,red chilli powder,turmeric powder.



• If ur using ready made nahari masala ,Add about 1/2 packet,keep tasting when u add the masala.



• Add the step 1 ingredients that you have pressure cooked and boil with mint and coriander leaves for sometime.



• Serve hot with paratha or nan.

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Marag

Asalam-wa-lekum all you beautiful people,here comes my first attempt at making this awesome recipe and let me tell you it turned out really great.Marag is basically an arabic dish which has now become very popular in Hyderabad.People love Marag for its tender meat and delicious soup.It is one of the must have starter in all the parties.My husband had made a special request to make this one when he saw it at the RCI event from mona's blog,My recipe is the outcome of 2 recipes from Different sites and 1 from my friends chef ,so here's the outcome, a new recipe.,
Hope you all will like it and also try it. Its really easy to make it and it tastes really awesome!!
INGREDIENTS:
Step 1
For the handi

1. Meat with bone 1/2kilo



2. Ginger-Garlic paste 3Tbspns



3. Turmeric powder 1/4th Tspn



4. Ajinomoto 1/2 Tspn



5. Peppercorns(whole) 2Tspns



6. Shazeera 1Tspn



7. Coriander leaves 1bunch



8. Mint leaves 1/2 bunch



9. Water 5 cups



10. Salt to taste

Step 2

For the shorba

1. Onion 1medium(Fried to light brown)



2. Roasted Khopra(dessicated coconut) 4Tbpns



3. Cashew nut (handful)(Grind and make it to a paste)



4. Dalchini 1inch



5. (Cardamom)Elaichi 4-5



6. Coriander powder1 Tspn



7. Cumin Powder 1Tspn



8. Garam masala powder 1Tspn



9. Green chillies 6



10. Curd 200grms



11. Black pepper powder 1-2 Tspns



12. Coriander leaves 1/2 bunch



13. Oil 5Tbspns



14. Ghee 1Tspn

METHOD:

• Pressure cook Mutton with step 1 ingredients for 10minutes and set aside.



• Heat oil in a vessel and add ghee to it,also add dalchini and cardamom.



• Fry for a while and add ginger-garlic paste and green chilli paste,keep frying till the ginger-garlic paste becomes brown.



• Add cashwenut paste,Onion paste and khopra and fry till oil starts leaving sides.



• Later add coriander leaves and curd and keep frying till 30minutes on low flame.The more you fry the masala the tastier the Marag will be.Keep adding water say about a cup while frying if ur masala starts sticking at the bottom.



• Add Coriander powder,cumin powder and garam masala.



• Finally add black pepper powder and fry for 2 more minutes and mutton shorba which you pressure cooked with step 1 ingredients.



• Boil for 5-10minutes ,Serve hot with Rumali roti.

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Maash ke Waade

INGREDIENTS:

1. Maash ki daal 1 cup



2. Green chilles 6



3. Zeera whole 1/2Tspn



4. Coriander leaves 1/2bunch



5. Baking powder 1/4th Tspn



6. Salt to taste



7. Oil for deep frying

METHOD:

• Soak maash ki daal for 6hours and grind it with green chilles,coriander leaves,baking powder and salt.



• Grind it with as little water as possible to a thick consistency,otherwise you will end up with a loose batter which when fried soak in lotz of oil.



• Add zeera,wet your hands and take about 2Tspns of batter on your palm and make a hole in the middle with the help of ur finger,with the help of another hand deep fry them to golden brown in colour.



• Wash ur hand and keep it wet for frying each of the wadas.



• Use fresh batter each time you make.

RECOMMENDED COMBINATIONS:

Any Pickle or Chutney.

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Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so yum...it makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mum's and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..

INGREDIENTS
For the Stuffing

1. Beans 100grms



2. Carrots 100grms



3. Cabbage 100grms



4. Capsicum 100grms



5. Chicken 100grms(boiled and shredded)



6. Spring Onions 50grms



7. Potatoes 150grms(optional)



8. Green chilles 10



9. Coriander leaves 1 bunch



10. Ajinomoto 1/2Tspn



11. Green chilli sauce 1Tspn



12. Finely chopped Ginger 1Tspn



13. Finely chopped Garlic 1Tspn



14. Black Pepper powder 1-2Tspn(if u want it to be spicy)



15. Soya sauce 2drops



16. Fresh Lemon juice or Vinegar 1Tbspn



17. Salt to taste



18. Spring roll Flabs or Samosa flabs will also do

Method

1. Chop beans,capsicum,green chillies and spring onions finely.



2. Grate carrots,potatoes and cabbage.



3. Boil the chicken and shred it.



4. Take a kadai add 3Tbspns of oil with ginger-garlic pieces and fry for a minute.



5. Add spring onions,capsicum,green chillies,beans ,carrots,cabbage,potatoes .



6. Add the masalas like ajinomoto,soya sauce,black pepper pwdr and chilli sauce.Also add chicken.



7. Fry for 5-7 minutes and add some salt.



8. Keep frying and add lemon juice or vinegar .



9. Garnish with coriander leaves and cool it.



10. Take a spring roll flab and put about 2Tspns of stuffing in the middle and roll it .Seal with water



11. Deep fry to golden Brown in colour.

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Sheek Kabab

INGREDIENTS:

1. Minced meat (kheema) 1/2 kilo






2. Red chilli pwdr 2Tspns






3. Turmeric pwdr 1/4th Tspn






4. Ginger-Garlic paste 2Tspns






5. Black Pepper pwdr 1/2Tspn






6. Almond Powder 2Tspns






7. Garam masala pwdr 1Tspn






8. Grated Cheese 1Tbspn






9. Nimbu 1






10. Coriander leaves 1bunch






11. Saffron pinch






12. Salt to taste

METHOD

• Mix all these Ingredients except saffron with minced meat.






• Add keep mixing this paste to a smooth dough with your hands for 10-15 minutes(do not grind it)






• Take Sheek or stick that you get to make kababs and roll the meat in your hands or with a help of a plastic cover and insert it into the sheek.






• Brush oil mixed with saffron on the meat and cook it in the microwave at 180degrees for 20-30mins till both the sides turn golden brown in colour.

RECOMMENDED COMBINATIONS:

Roti,Rice,Any kind of daal or can also be had as a side dish or a snack.

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Macaroni with Vegetables & Chicken

INGREDIENTS

1. Macaroni 1 cup



2. Cabbage 1/2 cup (sliced finely)



3. Carrot 1/2 cup



4. Capsicum 1/2 cup(finely cut to small)



5. Chicken(boiled and shredded 1/2 cup)



6. Black pepper 1 & 1/2 Tspns



7. Ajinamoto 1/4th Tspn



8. Vinegar 1Tbspn



9. Soya sauce 1Tbspn



10. Coriander leaves 1/4th bunch



11. Butter 1Tbspn



12. Salt to Taste

Method

• Boil the macaroni with salt till done and run through cold water and keep it aside.



• Heat Butter in a pan and add the cut vegetable with chicken.



• Add black pepper,ajinamoto,vinegar,soya sauce,coriander leaves.



• Keep frying till almost done.



• Finally add the cooked Macaroni and fry for about 2 minutes.

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Cheese Ke Samose

This one is my favorite snack in iftar during Ramadan,its very delicious the cheese just melts in your mouth...and its so easy to cook.
INGREDIENTS

1. Boiled Eggs 6



2. Cheese(kraft) 3Tbspn



3. Black Pepper Powder 1 and 1/2tspn



4. Coriander Leaves 1Bunch



5. Samosa leaves with oil.(available at the bakery)



6. Salt to taste



7. Oil for deep frying

Method For the stuffing:

• Cut the boiled eggs to small and keep aside.



• In a mixing bowl add cheese and mix black pepper pwdr,salt and coriander leaves.



• Finally mix the cut boiled eggs.



• You can refrigerate this mixture for 2 days.(its good if u make fresh stuffing every time.
  

For the samosas

• Take a samosa leaf and put 2Tspns of the prepared stuffing and roll it to triangle shape.



• Seal with water.



• Deep fry them to golden brown.
  

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Aloo(potato) Ke Puffs

INGREDIENTS:

1. Boiled Potatoes 4 medium




2. Onion finely chopped 2Tspns




3. Ginger-Garlic paste 1/2Tspn




4. Rai 1/2Tspn




5. Zeera 1/2Tspn




6. Dried Red chillies 4




7. Green chilles 4




8. Chane ki dal 1Tspn




9. Curry Leaves few




10. Coriander Leaves 1/2 bunch




11. Turmeric powder 1/4th Tspn




12. Lemon(nimbu) 1




13. Puff Pastries




14. Oil




15. Salt to taste

METHOD:
For the stuffing:

1. Boiled Potatoes 4 medium




2. Onion finely chopped 2Tspns




3. Ginger-Garlic paste 1/2Tspn




4. Rai 1/2Tspn




5. Zeera 1/2Tspn




6. Dried Red chillies 4




7. Green chilles 4




8. Chane ki dal 1Tspn




9. Curry Leaves few




10. Coriander Leaves 1/2 bunch




11. Turmeric powder
    

• Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.




• Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.




• Add potatoes,Turmeric powder,Salt and coriander leaves.




• Fry till the Potatoes start sticking the kadai.




• Lastly add lemon and switch off the stove after 1minute.
  

For the pastries:

• Take out the pastries from the refrigerator 15mins before stuffing them.




• Beat an egg and keep aside.




• Put 2Tspns of stuffing in the middle of the puff pastry and seal the ends with water.




• Now coat the pastry with egg.




• Place the pastries in oven and cook for 45mins




• Till the pastries turn Golden brown.




• Serve with tomato sauce or any chutney.
  

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Minced mutton(kheema) Ke Samose

INGREDIENTS

1. Minced meat 1/4th kilo



2. Onion Medium sized 1(sliced)



3. Loung-Patta-Elaichi 2-2-1



4. Red chilli powder 2 Tspns



5. Turmeric Powder 1/4th Tspn



6. Dried Kasuri methi(1 muthi) handful



7. Tomato 1



8. Coriander leaves



9. Coriander Powder 1Tspn



10. Ginger-Garlic Paste 2Tspns



11. Salt to taste



12. Oil for cooking



13. Samosa flabs

METHOD FOR THE STUFFING:

• Heat 4Tbspns of oil in a cooker and add loung-patta-elaichi,add onion and fry till golden brown



• Add Ginger-Garlic paste ,Tomato cut to small and cook till tomato gets mashed properly



• Add minced meat,salt,red chilli pwdr,turmeric pwdr,coriander pwdr and kasuri methi and fry for about 5 mins



• Add 1 and 1/2 cups of water and pressure cook for 10 mins on low flame.



• Fry(bhuno) the minced meat till all the water gets evaporated,add coriander leaves and keep frying till meat turns dark brown.
  

FOR THE SAMOSAS

• Store the samosa flabs in freezer,and take them out 30mins before making samosas



• Take a samosa flab,put 1Tspn of minced meat stuffing and start folding it into triangle shape and seal it with water.Deep fry them to golden brown.
  



• TIP:You can stuff the samosas and freezer them and take them out 30mins before frying.

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Dahi Waade(maash ki daal)

INGREDIENTS

For the batter

1. Maash ki dal 1 cup




2. Green chilles 4




3. Coriander leaves 1/2 bunch




4. Cumin pwdr pinch




5. Baking pwdr 1/4Tspn




6. Salt to taste

Method to make the batter:

• Soak maash ki daal for ateleast 5-6 hours after washing properly for 3-4 times.




• Grind the daal to thick consistency with green chilles,coriander leaves,cumin pwdr,baking pwdr and salt.

Method for making the wadas:

• Heat oil for deep frying the wadas.




• Simply take the batter onto your palm and shape it to form a wada or if ur unable to do that take a table spoon and put the batter forming a round shape into the pan.




• Fry till both the sides turn golden brown.




• Keep them aside.

For the dahi wadas

• Take 500grms of dahi and dilute it with equal quantity of water and add salt,ginger-garlic paste 1/4th tspn,green chilli and corianader paste 1Tspn.




• Transfer the wadas to this and garnish it with red chilli powder and coriander leaves.

You can also add bagar of red chillies,curry leaves,green cillies to it.

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Masala Dosa

Hello Everyone!!! This is my entry for WBB-Combi Breakfasts .I have learnt this from my Mother-in-law. She makes it very tasty. I try my best ,to atleast come closer to her taste. This entry is dedicated to her.

INGREDIENTS
For the batter

1. Maash ki daal(urad daal) 1 cup


2. Rice flour 2 cups


3. Salt to taste


4. Oil as required

For the Masala
Boiled Potatoes 4 medium
Onion finely chopped
2Tspns Ginger-Garlic paste
1/2Tspn Rai
1/2Tspn Zeera
1/2Tspn Dried
Red chillies4
Green chilles 4
Chane ki dal 1Tspn
Curry Leaves few
Coriander Leaves 1/2 bunch
Turmeric powder 1/4th Tspn
Lemon(nimbu)
Salt to taste

Method to prepare the masala

• Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.



• Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.
  



• Add potatoes,Turmeric powder,Salt and coriander leaves.
  



• Fry till the Potatoes start sticking the kadai.
  Lastly add lemon and switch off the stove after 1minute.

For the dosas

• Wash maash ki dal for atlesat 3times and soak in water for about 6hours.



• Grind this to a smooth batter



• Add Rice flour to it(diluted in water.



• See that the consistency of the batter is medium thick.

Method for Making the dosas

• Take a non stick pan and heat it for some time .Take 2 table spoons of batter in a doi(preferably) and make the dosa in a round shape with the help of the doi.



• When one side turns crispy brown in colour turn to roast the other side to the same colour.



• Add the prepared stuffing in the middle of the dosa and serve hot .

RECOMMENDED COMBINATION:

Achaar and coconut ki chutney

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Garlic Bread

This is for my cousin Nafay who has specially requested to post Garlic Bread. Since i dont know the recepie i got the below from http://chefatwork.blogspot.com/2008/07/garlic-bread.html


I N G R E D I E N T S




8 slices of Bread lightly toasted


3 tbsp Olive Oil

1 tsp Garlic Paste


2 tsp Red Chilli Flakes


1 tbsp Mixed Herbs


2 tbsp Cheese Powder Or Cheese


Salt to taste

Mix the red chilli flakes, garlic paste, salt and mixed herbs with the olive oil and keep aside for 5-10 minutes. Brush the toasted slices with the olive oil mixture and sprinkle the cheese powder over them. Bake in a hot oven (450F) for 10 minutes.

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