Indian Kulfi

Ingredients:-

• 1 litre full cream milk
• 1 tin sweetened condensed milk
• 2 cardamoms (Crushed)
• 100 gms unsalted pistachios nuts (Crushed or grated fine)
• 1 tsp of milk masala for added flavour if you get it at store

Method for making kulfi recipe:-

1. Boil the milk in a heavy bottom pan until it is half in quantity (you will need to stir it as it may stick to the bottom)
2. When thick, add the condensed milk & taste (you can add some sugar if you like it sweet)
3. Keep stirring for about 10 mints on low heat until the mixture is thick
4. Add the cardamoms
5. Add the spoonfull of milk masala if you have it
6. Add half the nuts & stir for a couple of minutes
7. Take it off the fire & let it cool
8. Mix it in blender to froth it up & pour into the kulfi moulds & sprinkle the remaining crushed pistachios nuts
9. Freeze & Enjoy.

Roasted Fish

Ingredients:-

• 500gms thick slice of fish clean
• 1tbsp lemon juice
• Salt to taste
• Lemon wedges, finely sliced onion rings, tomatoes slices to garnish

Grind to fine paste:-

1. 1 tbsp red chilli powder
2. 1/2tsp black pepper powder
3. 1/2tsp turmeric powder
4. 1/2tsp cumin seeds
5. 1/2tsp coriander seeds
6. 1 small onion chopped
7. 2tsp garlic chopped
8. 2tsp ginger chopped
9. 4 curry leaves
10. salt as required

How to make:-

1. Apply a little salt & lemon juice to the washed fish slices
2. Keep for 5-10 mins wash drain well
3. Marinate the fish slices in the ground paste & keep preferably refrigerated for about 1 hour
4. Heat a griddle on medium flame & smear a little oil on it
5. Place the slices in batches of 2 or 3 depending upon the size of the griddle
6. Pour a little oil around each fish slice with a tsp & let it roast on a medium flame till aromatic & crispy
7. Flip & repeat the procedure for the other side
8. Garnish with lemon wedges, finely sliced onion rings, tomatoes slices & serve it hot

Korma of mutton or chicken.

Ingredients:-

• 1kg chicken or mutton
• 1/2kg onion sliced in ring shape
• 2 tomatoes
• 2 green chillies
• 1 cup coriander leaves chopped
• 1/4 cup mint leaves chopped
• 1 1/2 tsp of red chilli powder
• 1/4 tsp of turmeric powder
• 1 tsp garam masala (1 each of caradamom,cinnamom & cloves make fine powder)
• 3 tsp of ginger & garlic paste
• 1 cup or 250 gms of curd
• Salt as requried

How to make:-

1. First wash & drain chicken or mutton
2. Pour oil then add sliced onion & fry till golden brown
3. After frying, grind the golden brown onions in medium paste & keep aside
4. In the same oil add 3 tsp of ginger & garlic paste & fry for a minute
5. Then add the chicken or mutton & fry for 3 mins
6. Then add the 2 chopped tomatoes, 2 green chillies, 1 cup chopped coriander leaves, 1/4 cup chopped mint leaves, 1 1/2 tsp of red chilli powder, 1/4 tsp of turmeric powder, 1 tsp of garam masala, 250 gms of curd, the medium paste of golden brown onions & salt as requried & let boil
7. As soon as its starts to boil, stir well, reduce heat, cover & let it cook on low heat for about 30 mins
8. Serve hot with naan or bread & rice

Shami Kabab

Ingredients:-

• 1kg minced mutton (kimma)
• 3 Eggs
  
• 1 tsp of red chilli powder
• 2 large fine chopped onions
  
• 100gms channa daliya
  
• 10gms green chillies
• 20gms ginger & garlic
• 20gms coriander leaves
  
• 20gms mint leaves
• 1tsp garam masala powder
  

How to make:-

1. Boil minced mutton in 3 cups of water & 1tsp salt, turmeric powder till water is absorbed & minced mutton is tender.
2. Cool it on a normal temperature for 10min.
3. Grind the minced mutton into medium paste.
4. Take 10gms green chillies, 20gms ginger & garlic, 20gms coriander leaves, 20gms mint leaves, 100gms chana daliya, & grind into a fine paste.
5. Mix both the pastes well & add finely chopped onion, 1tps garam masala & well beaten eggs.
   
6. Prepare a uniform dough.
7. Shape the dough into small round flattened balls or kabab.
8. Heat ghee or refine oil & shallow fry it on a pan till it becomes golden brown & serve hot with sauce & bread.

Mutton Dalcha

Ingredients:-

• 1 kg mutton
• 1/2kg chanadal
  
• Small bottel gourd piece
  
• 6 garlic flakes
  
• Small piece of ginger
  
• Salt, chilli powder & turmeric powder as required
• 2 cloves
  
• 2 cardamons
  
• 2 small cinnamon sticks
  
• Small lemon size tamarind
• 4 onions
  
• 8 green chillies
• Few coriander leaves
• half tsp shahjeera [Cumin seeds]
  
• Few curry leaves

Instructions:-

1. Wash mutton& marinate With salt, chilli Powder, turmeric & ginger garlic paste.
2. Chop onions & green chillies long & thin.
3. Peel bottel gourd & cut into medium size pieces .
4. Wash chanadal & cook with boil water & grind until smooth.
5. Grind all masala ingredients into fine powder.
6. Heat oil in a pan & add onions green chillies & fry them until brown then add mutton & bottle gourd pieces.Pour some water, close the lid & close until mutton gets soft.
7. Add the chanadal paste, tamarind water,coriander leaves, curry leaves & masala powder & cook for few more minutes & garnish with the coriander & mint leaves.
8. Serve it with the rice or bread.

Haleem (Khichda)

Ingredients:-

• 200gm wheat (washed & soaked for 2 hrs.)
• 300gm boneless mutton
• 100gm cooking oil
• 3 onions (sliced)
• 2 limes
• 2 tsp garam masala
• Salt to taste

How to Make the Paste:-

• 20gm green chillis
• 2 inch piece of ginger
• 6-8 flakes of garlic

How to make haleem:-

1. Clean & marinate mutton with half of ground paste of ginger, garlic, green chilli & salt for 1 hour.
2. Put the soaked wheat & marinated mutton in pressure cooker for about 45 min.
3. Grinde it to a medium paste.
4. In a pan heat oil & add the finely sliced onions, fry till it become golden brown.
5. In a big pan add the ground paste & garam masala & keep stirring on slow flame till the mixture leaves the sides of the pan.
6. Server hot, with lime & mint leaves.

Famous Hydrabadi Chicken Biryani

Ingredients:-

• 2 number black cardamom
• 800 grams chicken medium pieces
• 2 tbsp chopped coriander leaves
• 2 stick cinnamon
• 2 number cloves & green cardamoms each
• 1/2 tbsp cumin & coriander powder
• 2 tbsp each of chopped ginger & garlic
• 2 cups flavored rice (Basmati rice)
• 2 number green chillis
• 1 tbsp javeri mace
• 1 tbsp lime juice
• 4 number medium sized onions sliced
• 2 tbsp oil or ghee
• 2 large onion fried
• 6 piece papper corns
• 1/2 tsp saffron color
• To taste salt
• To taste turmeric
• 2 cups yoghurt

Recipe of hydrabadi chicken biryani :-

1. Grind the ingredients to be ground to a fine paste. Mix paste with yoghurt & salt. Make cuts on the chicken pieces & rub this marinade into them well. Marinate in the refrigerator for atleast 4 hours.
2. In a large vessel combine the rice, water, salt & cook till the rice is half done. Drain the excess liquid & spread the rice on a plate to cool.
3. Heat the oil in a heavy-bottomed pan till hot & fry the sliced onion till they become crispy & golden brown.
4. Add the marinated chicken pieces, mixed well with all other ingredients & add fried onions.
5. In a large heavy-bottomed pan add chicken with marinade & top, a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted ghee or butter, Chicken, Rice & Saffron milk till thay are all used up. Make sure the topmost layer of rice topped with melted ghee or butter & saffron milk.
6. Cook on high heat for first 10 mins & next 10 mins on medium heat & next 10 mins in low heat.
7. Cover it with a tight fitting lid. Cook on very low level.
8. Garnish with slices of boiled eggs or cashew nuts.