Traditional Indian Food Biography
source link(google.com.pk)
Ingredients:
1 kg goat meat (with bones)/ beef chunks/ lamb chunks
3 tsps coriander seeds
2 tsps cumin seeds
3 large onions choppped fine
3 tbsps vegetable/ canola/ sunflower cooking oil
2 tsps garam masala
1/2 tsp turmeric powder
2 tbsps garlic paste
2 tbsps ginger paste
2 large tomatoes chopped fine
Salt to taste
Preparation:
Heat a griddle or small, flat pan on a medium flame and gently roast the coriander and cumin seeds till aromatic. Remove from fire and grind into a corase powder in a clean, dry coffee grinder. Keep aside for later.
Separate the chopped onions into 2 portions - roughly 2/3 and 1/3 of the whole.
Heat the oil in a large pan on a medium flame and add the first lot of onions - the 2/3 portion. Fry till golden.
Add the meat and fry till browned.
Add all the powdered spices, ginger and garlic pastes and tomatoes and fry for until the oil begins to separate from the mixture. Add salt to taste.
Add the remaining 1/3 portion of chopped onion and mix well with other ingredients. Sauté until this batch of onions is soft and translucent - 3-5 minutes approximately.
Add 1 1/2 cups of water, stir and bring to a boil.
Reduce flame to a simmer and cook till the meat is tender. This dish, when cooked, requires that the gravy only be enough to coat the meat thickly. If it is not so, cook to reduce the gravy to required consistency.
Garnish with coriander and serve with hot Chapatis and a green salad.
Achari Paneer is flavorful, healthy and high in protein. Paneer is an Indian cheese, also known as chenna. Achari paneer is very versatile and can be served as an appetizer or as an accompaniment to a main course.
This recipe will serve 8.
Ingredients
14oz paneer cut in ½ inch cubes (paneer you can find in Indian grocery store)
1 teaspoon salt
1/8 teaspoon turmeric (haldi)
1/4 cup yogurt (dahi)
2 tablespoons olive oil
4 whole red chilies Sabut lal mirch)
Pinch of asafetida (hing)
1/4 teaspoon nigella (onion seeds or kalonji)
1 teaspoons coriander seeds (dhania)
1/4 teaspoon fenugreek seeds (mathi)
1/2 teaspoon black pepper
1/2 teaspoon fennel seeds (saunf)
1 ½ cup baby spinach leaves (palak)
Method
Mix paneer, yogurt, turmeric and salt. Set aside.
In a frying pan over medium heat, dry roast nigella, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for 1-2 minutes. Seeds will become darker in color and give off a beautiful aroma.
Crush the roasted seeds using a mortar or rolling pin. Set aside.
Add oil to the same pan, at low-medium heat. Roast red chilies till they turn a darker color. Remove from pan and break each one into 2-3 pieces.
Increase to medium heat; add asafetida, followed by paneer mixture. Stir fry for 3-4 minutes until most of the moisture has evaporated. Do not overcook the paneer as it will become dry. The yogurt should coat the paneer nicely so it remains moist. Turn off the heat.
Add all the dry spices and mix well.
Serve warm achari paneer over a bed of spinach leaves.
Tips
Achari paneer can be made in advance and refrigerated up to a week. However, it tastes best when served warm.
Stir-fry asparagus is healthy and simple to prepare, yet very delicious. It is a beautiful dish to serve and makes a great appetizer or a side dish.
Recipe serves 4.
Asparagus with GingerIngredients
1 bunch of asparagus, approx. 1 pound
2 tablespoons olive oil
1 teaspoon cumin seed (jeera)
1 tablespoon minced ginger
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
Method
Holding the stalk at both ends, bend gently until it breaks on its own. Discard the hard portion of the stalk.
Cut the remaining asparagus spears diagonally into 2 inch pieces.
Bring oil to medium heat in a large frying pan that can hold all the asparagus.
Add cumin seeds and wait till they crack. Then add asparagus, ginger, lemon juice, salt and black pepper.
Stir-fry for about 4 to 5 minutes until asparagus are tender but still crunch.
Serve hot or at room temperature.
Serving Options:
Sprinkle shredded Parmesan cheese on cooked asparagus, just prior to serving. If the asparagus is warm enough, the cheese will melt and be delious.
Add 1 tablespoon sliced almonds half way through cooking the asparagus (step 5 of Method). This will make a beautiful presentation and taste great.
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Traditional Indian Food Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
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