Cooking Recipes Books 4 U

Mughlai Chicken Pulao Recipe Ingredients: 1 Chicken cleaned and cut 1 kg Minced Mutton 2 cups Clarified Butter (Ghee) 4 big sized Onion (Pyaj) minced 1/4 kg Curd (Dahi) 1/2 kg Rice 1/2 tsp Saffron (Kesar) Few Sliced and fried Almond (Badam) 4 Bay Leaf (Tej Patta) 1 ” long piece Cinnamon (Tuj/Dalchini) 10 Cloves (Lavang) 10 Cardamoms 18 Pepper corns (Kalimirchi) 3 pods Garlic (Lasun) 1 ” long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Cumin Seed Powder (Jeera) 1/4 tsp Turmeric (Haldi)   COOKING DIRECTIONS First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste. Now heat 4 tblsp of ghee and fry 2 onions till brown. Add half the whole spices and then add chicken and mince meat and let it brown. Add ground spices and fry for a few minutes along with chicken and mince. Add 2 cups of hot water, cover and cook till chicken is tender. Beat the curd with saffron a...

Easy naan recipe Ingredients for Naan recipe: 4 cups White Flour (Maida) 1/2 tsp Baking powder 1 tsp Salt 1/2 cup Milk 1 tbsp Sugar 1 Egg 4 tbsp Oil 1 tsp Nigella seeds (Kalunji)   COOKING DIRECTIONS Sift the flour, salt and baking powder into a bowl and make a well in the middle. Mix the sugar, milk, eggs 2tbsp of oil in a bowl. Pour this into the center of the flour and knead adding water if necessary to form soft dough. Add the remaining oil, knead again, then cover with damp cloth and allow the dough to stand for 15 minutes. Knead the dough again and cover and leave for 2-3 hours. About half an before the naan are required, turn on the oven to maximum heat. Divide the dough into 8 balls and allow rest for 3-4 minutes. Sprinkle a baking sheet with nigella seeds and put it in the oven to heat while the dough is resting. Shape each ball of dough with the palms to make an oval shape. Bake the indian bread naan until puffed up and golden brown. Serve hot.

Nawabi Curry Recipe Ingredients: 100 gms Chopped and boiled vegetables (french beans, carrots, cauliflower) 3 Tomatoes 1 tbsp Oil 1/2 tsp Sugar 2 Teacup Water Salt to taste Paste of: 1 tbsp Cumin seeds 1 tbsp Khus-khus 1 Large onion 2 Green chilies 3 Cardamoms 3 Cloves 1 tbsp Coriander seeds 2 tsp Aniseed 2 Sticks cinnamon 25 mm Piece of ginger     COOKING DIRECTIONS Chop the tomatoes and add 1-1/2 teacups of water. Cook until the tomatoes turn soft. Make a tomato puree by passing it through a sieve. Heat oil and fry the above prepared paste for about 2-3 minutes. Now add the vegetables, tomato puree, sugar and salt. Nawabi Curry is ready. Serve it with kofta and parathas.  

Easy Paneer Peshawari Recipe Ingredients 250 gms Paneer, cubed 1 Onion, finely chopped 1 Tomato, finely chopped 1 Onion, sliced 1 Tomato, sliced 1 Capsicum, sliced 2 Green Chillies, finely chopped 3-4 tbsp Oil (or as required) 1 tsp Jeera seeds 1 tbsp Ginger – Garlic Paste 1/2 tsp Turmeric Powder 1/2 tsp Jeera Powder 1/2 tsp Garam Masala Powder 1/2 tsp Kasoori Methi (Roast on a hot tawa for 10-15 seconds. Remove and crush in between hands) 1/4 tsp Black Pepper Powder 1 tbsp Boiled Cashewnut Paste (Boil 5-6 Cashews and then grind to a paste) 1 tbsp Butter Salt to Taste Coriander Leaves , for Garnishing A pinch of crushed Kasoori Methi, for Garnishing A little Cream, for Garnishing Cooking Directions Heat oil in a kadai. Add jeera seeds & allow to crackle. Then add in the chopped onions and sauti until light brown. Add ginger – garlic paste + chopped tomatoes . Cook till the oil surfaces on top. Dilute the turmeric powder + jeera powder + garam masala powder + pepper powder in...

Palak Muragh Ingredients 2 tablespoon oil 1 onion 1 clove of garlic (crushed) 1/2 inch piece of ginger 1 teaspoon coriander 1 levelled teaspoon chilli powder 1 lb chicken legs 500 grams tin of spinach puree 2 teaspoon milk 1 levelled teaspoon salt   COOKING DIRECTIONS Heat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes. Serve with Boiled Rice Tip: I always pour some water over the spinach to wash the preservatives off before adding it to the chicken legs, and then leave it to drain all the water for few minutes. It also gets rid of the extra salt.

Taway kay Kabab Ingredients 1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes) 1/2 teaspoon ginger powder 4 tablespoonful oil, ghee or melted butter. 1 small onion 1/2 teaspoon garlic powder 1 heaped teaspoon coconut 4 Almonds 4 oz natural plain yoghurt 3 tablespoon water   COOKING DIRECTIONS First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yoghurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yoghurt over it. Leave it for 15 minutes to marinade. Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook ...

Lamb Pasanday Ingredients 1/2 kilo lamb (boneless, cut into 1/2 thick slices) 2 onions 6 green chillies 1 tablespoon coriander seeds 250 grams yoghurt 6 tablespoon ghee or vegetable oil 1 clove garlic 1 teaspoon cumin seeds 8 whole black pepper 1/2 piece of bark 2 colves 1 teaspoon salt 2 tablespoon freshly chopped coriander   COOKING DIRECTIONS Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves. Grind and mix it well with the onion to make a paste. Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste. Stir/fry it until the ghee or oil comes out (or at least ten minutes). Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried ...

Ginger Chicken Ingredients 1 lb Chicken (breast off the bone) 3 inch long piece of ginger 1/2 teaspoon black pepper (ground) 1/2 teaspoon salt 2 tablespoon plain yoghurt 4 tablespoon vegetable oil 1 teaspoon garam masalah     COOKING DIRECTIONS Cut the ginger into matck-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken thoughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes

Chicken Masalah  Ingredients 1 lb Chicken fillets cut into 1/2 inch (1 cm) cubes 1 small onion finely chopped 1 levelled teaspoon chilli powder 1/2 teaspoon ginger powder 1 clove garlic crushed 1 levelled teaspoon salt 1/4 teaspoon turmeric powder 1 teaspoon garam Masalah 1 heaped teaspoon coriander powder 6 tablespoon oil, ghee or melted butter 1/2 tin of chopped tomatoes 2 tablespoons finely chopped coriander leaves   COOKING DIRECTIONS Heat the oil in a cooking pan and fry the chopped onion, browning it a little. Add chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for two minutes. Then add chopped tomatoes and keep stirring it for ten minutes or until the butter leaves the spices. Now add the chicken cubes and stir them in the masalah to get the chicken pieces nicely coated. Add 1/2 a cup of water and leave the chicken to cook on a low light for fifteen minutes. Remove the lid, stir the ...

  Chicken Jalfarezi Ingredients 3 lb. Chicken breast-boneless 8 oz Green Pepper 8 oz Tomato 8 oz Onion (Red-Large) 1 t Cumin Seed 10 Garlic cloves 2 oz Ginger root 2 oz Green Chili pepper 2 t Salt 1 t. Red Chili powder ¸ t Turmeric Powder 8 oz Butter solids ¸ bunch...... Cilantro    COOKING DIRECTIONS Gather all ingredients b) Cut chicken in to 2 x ² inch pieces. c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces. d) Melt butter in a wok (or hotel pan - or other thin utensil) e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste f) Add chicken pieces, finely cut onions, cumin seeds, salt ...

Fish Cutlets Fish(minced) 3 cups Onions(big size and cut fine) 4 nos. Turmeric powder ½ tsp. Garlic 2-3 flakes Ginger 1 " piece Coriander leaves (cut fine) As required Mint leaves(cut fine) As required Pepper As required Breadcrumbs As required Oil As required Salt To taste COOKING DIRECTIONS First boil the fish. Grind ginger and garlic to a paste. Mix all the ingredients along with the paste. Add two tablespoons of oil to the above and mix well. Make cutlets of however shape you want and coat it with bread crumbs. Heat oil well in a frying pan and fry till the cutlets are brown. Serve hot.

Fish Cutlets Fish(minced) 3 cups Onions(big size and cut fine) 4 nos. Turmeric powder ½ tsp. Garlic 2-3 flakes Ginger 1 " piece Coriander leaves(cut fine) As required Mint leaves(cut fine) As required Pepper As required Breadcrumbs As required Oil As required Salt To taste COOKING DIRECTIONS   First boil the fish. Grind ginger and garlic to a paste. Mix all the ingredients along with the paste. Add two tablespoons of oil to the above and mix well. Make cutlets of however shape you want and coat it with bread crumbs. Heat oil well in a frying pan and fry till the cutlets are brown. Serve hot.

Baked Fish Rolls For the filling: Pomphret fillets(sliced in half) 5 nos. Carrots, grated 2 nos. Cabbage , shredded 1 no. Spring onions, chopped 3 nos. Cream(thick) 10 tbsps. Walnuts, chopped 25 gms. Currants 25 gms. Cheese, grated 100 gms. Butter 1 tbsps. Nutmeg powder ¼ tsp. Pepper To taste Salt To taste For the dough: Rice flour 200 gms. Lemon juice 2 tbsps. Lemon rind, grated 1 tbsp. Oil 2 tbsps.  COOKING DIRECTIONS Mix all the ingredients for the filling except the pomphret fillets & cream in a large bowl. Make a stiff dough using hot water and the ingredients for making the dough. Make 10 thin chapatis of this dough. Place one fillet on one chapati and spread one teaspoon of cream on this. Now roll this chapati and seal the edges. Make the remaining fish rolls in the same way. Grease a tray and place the fish rolls in it. Pour the remaining cream over the fish rolls. Bake the fish rolls in a moderately hot oven for one hour till the top is brown. Sprinkle the cheese and...

Keema Samosa Mutton mince ½ kg. Ginger 1" piece Garlic 8 flakes Garam masala 1 ½ tsp. Coriander leaves chopped 2 tbsps. Mint leaves chopped 2 tbsps. Onion finely chopped 1 no. Green chilies cut fine 4 nos. Thick curd 1 tbsp. Maida As required Oil for frying Salt To taste Keema Samosa   COOKING DIRECTIONS     Make a stiff dough with the maida , 4 tablespoons oil and salt . Make 20 medium sized balls of this dough. Make thin round chappatis of the balls. Heat a tava and roast the chappati on one side only. Make all the chappatis in the same way. Now cut each chappati into two pieces and keep them covered. Using a little water make a thick paste of 2 tablespoons maida and keep aside. Make a paste of the ginger and garlic . Heat oil in a frying pan and fry the onions, chilies and ginger - garlic paste. Now add the mince meat, salt and cook on a low flame till done. Add the garam masala, curd, coriander and mint leaves and cook for some more time. Remove from ...

Keema Samosa INGREDIENTS Yoghurt 360 gm Gram flour (besan) 120 gm Carom (ajwain) seeds 2.5 gm Cumin (jeera) seeds 2.5 gm Fenugreek (methi) seeds 1.25 gm Green chillies, chopped 5 Groundnut oil 60 ml Mustard (sarson) seeds 1.25 gm Oil to deep fry Onion rounds ( 1/4" thick) 150 gm Potatoes, cut round 150 gm Red chilli powder 1 tsp Red chillies, whole 4 Salt to taste Soda bi-carb a pinch Turmeric (haldi) powder 1 tsp COOKING DIRECTIONS    Whisk yoghurt, salt, red chilli powder, turmeric and half the gram flour together in a bowl. Keep aside. Sieve the other half of the gram flour and soda bi-carb together, add the carom seeds and mix enough water to make a thick batter. Beat well. Add green chillies. Heat enough oil in a kadhai to deep fry. Drop large spoonfuls of the batter in the oil to get 1 1/2 inch puffy dumplings. Fry till golden brown on both sides. Remove and keep aside. Heat 45 ml/3 tablespoons oil in a handi, add the yoghurt mixture and 720 ml/3 cups water. Bring to a b...

Who in the world doesn't like chicken nuggets? In fact, it's one of the tastiest meals having chicken minced, seasoned with black pepper, garlic and salt. Chicken being a healthy source of nutrition renders a nutritious as well as delicious aspect to this recipe! INGREDIENTS Chicken boneless (chopped) 1/2 kg Oil (for deep frying) as required Black pepper 1/2 tsp Garlic paste 1 tsp Salt 1 tsp Onion (small and chopped) 1 Plain flour 1/2 cup Bread crumbs 1 cup Egg 1 COOKING DIRECTIONS Add chicken pieces in a pot. Add garlic paste, black pepper and salt in it. Also add onion in it and mix well. Add this meat mixture in chopper to mince it. Put in fridge for a while. Make small nugget shapes from the meat. Coat them in plain flour. Beat an egg. Dip in egg and then coat in bread crumbs. Heat some oil in a pan. Deep fry the nuggets.

A veritable essay from Robert ;-) ........there are accompanying images to this now over at Flickr.....enjoy! For four days, spread over three cookery events, we devoted rather a long time making rather ordinary looking, rather gooey sticky sweet things. Next to the great roasts, vyande de cipres may look a bit underwhelming; but making it became one of the most interesting, and perhaps important experiments we have undertaken. It's one of those recipes that occurs early on; it is mentioned in the first english menu, thirteenth century, and can be followed up through the years, changing a bit each time. It seems to be an anglo-norman innovation; Hieatt and Butler couldn't find a french source version, despite its name. 'Vyande'; meat, food, and 'cipres', meaning sweet, as Cyprus was known as a supplier of sugar. Sweetmeat. Although the oldest recipe has almond milk, rice flour, ginger and, bizarrely, pistachio nuts; but no sugar. The s...

..It's Christmas! So here we are, at the start of an 'old school' 8 day long Christmas cookery event....leaving aside the why and wherefore of my lack of posting (and to be frank my lack of interest), what's the s.p.? Well, today was nice and busy...just the right number of people to keep us talking all day but still let us cook the planned meal, all of which was pretty good, especially the perre which was outstanding....and the roast beef was to die for. No great adventure or surprises for the first day....keeping it simple to ween us into the work....but we will be cooking some new (to us) recipes a bit later in the week....fingers crossed I'll let you know more about them when we get to them. I'm keeping this short and sweet as it's cold and posting involves: 1) Eating into valuable drinking time. 2) Standing in the cold garden in order to get a mobile phone signal!!! So, as the younger generation used to say......Laters.

Cripes it's been cold over the last few days standing in the kitchen! Not cold enough for ice or snow, but the bitter piercing cold that we get that creeps in through your feet and saps you're spirit….still, a nice excuse for a warm cuppa and a nip at the end of the day eh? Not a massive amount to report to you all out there, as has been the case for most of the year…..we've broken some pots (sort of intentionally, hopefully more to tell you when the official report is written on that), we've tried the odd new recipe (which I would expect Robert to write about in the New Year), we've eaten some good food and we've talked to some very nice visitors who have asked some very taxing questions…..which has helped to take our minds off the temperature. A subtle problem has arisen with our charcoal though which has meant we have had to slightly re arrange the kitchen layout to try to keep the excessive ash that it is producing away from our visitors so they...

 Ingredients 3/4th cup skinless dried black beans (urad) 4 cups Flour (atta) 1 green chili chopped 1/2tsp Salt Oil for deep frying 1tbsp anise seeds (Saunf) 1tsp coriander seeds 1tsp white cumin seeds 1/2tsp red chili powder 1/4th tsp asafoetida powder Method: Soak the beans in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes. Grind the drained beans with the chili powder, salt and spices to make stuffing. Mix well and divide it into 16 equal portions. Divide the dough into 16, using wet hands, and smear each portion with a little oil. Flatten and roll out into 2inch round. Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands. Flatten and roll into a 3-4 inch round. Heat plenty of oil in a deep frying pan or a kadhai. Now lift the rolled kachori and carefully slip it into the hot ...