Friday, December 2, 2011

Qeema Biryani

1 cup Masoor Daal
2-3 cups Basmati Rice
1 1/2 - 2 lbs Ground Beef
1 cup diced tomatoes
1/2 cup fried onions
3 tbsp yogurt
1 box Shan Bombay Biryani Mix
1 box Shan Sindhi Biryani Mix
Oil
Yello food color
2 tso whole cumin seeds
5-6 whole dried red peppers
Handful of Fried onions for garnishing

Here is a cup of Masoor Daal
 and three cups of rice measured into separate bowls.
 Wash then a few times and draining the water each time and soaking them in water.
 Here is the Qeema..
 Now boil the lentils (Masoor) in salt and water until tender.

 Wash and drain the qeema. In the meanwhile, also boil the rice and keep it aside.
 In a pot, add a tablespoon full of oil, qeema, Biryani Masalas (use 3/4 pack of each if you don't like it hot), diced tomatoes, yogurt and fried onions.
 Cook while stirring occasionally until qeema is tender and all excess water is evaporated.
 Now in a pot big enough, grease the bottom. This should be the pot you are serving the biryani in as well. Put a thin layer of rice to cover the bottom of the pot entirely.
 Now put the Qeema layer to cover the rice entirely.
 Now put a layer of Masoor daal to cover the qeema.

 Now cover with the rest of the rice until it reaches the top.
 Pat it down a little with a flat soon.
 Sprinkle yellow food color. You can add Kewra as well at this point if you like.
 Now sprinkle the fried onions.
 In a small pan, heat 2 tbsp oil and add cumin seeds and whole red peppers.
 Let it sizzle.
 Pour it over on top.
 Heat a dumm griddle on high.
 Cover the pot and put it on top.
 And lower the heat to minimum.
 Leave it that way for atleast half an hour. You will know when condensations starts to build up on the inside of the lid.
Ready to Serve. Look at the pretty layers. Someone, please make this now and call me over. This is making me hungry..

Wednesday, November 30, 2011

Koftay - Meatballs

2 lbs Ground Beef
2 Medium Onions
Salt to taste
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Paprika
1 tbsp Ginger Garlic Paste
1/2 tsp Green Chilli paste
1 small can Tomato Paste
1 small can Tomato Sauce
2 tsp Chilli Garlic sauce
2 tbsp Chopped garlic
Salt to taste
Chinese Salt 1 tsp
1 strand Fresh Curry leaves
Oil 

Chop off the peeled onions in a food processor.


Wash and drain the ground beef in a fine colander.

Once the onions are chopped, add the ground beef in the processor.
 Add all the spices..salt, chillies, ginger and garlic paste, paprika, cumin and all.
 Run the food processor again and process until it forms a nice smooth dough-like ball.
 Transfer into a bowl and make small ping pong sized balls.
 Shallow fry in hot oil.
 Let it strain and keep aside.
 To make the sauce you will need Tomato paste, tomato sauce and chilli garlic sauce.

In a wide pan, add some oil and chopped garlic. Please add curry leaves. Its not pictured.I was out and it didn't taste the same.

 Add the tomato sauce, paste and chilli garlic sauce.
 Let it simmer. Check for salt and season accordingly. Sometime the tomato sauce already has salt. Add some Chinese salt to perk it up.
 Add the meatballs to the sauce.
 Cover and simmer for 15 minutes. Stir occasionally.

Serve with hot naan and Channa Daal. I just love that combination. Enjoy!!

Tuesday, November 29, 2011

2 Ingredients Fudge

In one word, WOW! Can't go any simpler than that. 

1 pk Ghiradelli Bittersweet Chocolate Chips
1 can Cream Cheese Frosting
Chopped Walnuts (optional)

Empty out the cream cheese frosting and the chocolate chips into a microwave safe bowl.

Microwave it for 30 seconds.

Stir and microwave for another 30 seconds.

Repeat over.

Until it looks like this. The chocolate should melt smoothly and blend in with the frosting.

Line a 8x8 baking dish with wax paper or parchment paper. Pour the mixture evenly and spread it out. If using walnuts, sprinkle on top and let it sit in the fridge for about an hour.


Cut it into squares or diamonds or stars or peacocks (?!?) whatever you are in the mood for and serve! Fresh homemade fudge!!

Saturday, November 26, 2011

Garlic Knots

Got this recipe from Pillsbury and decided to give it a shot. It turned out really nice. And definitely presentable. Great to go with soup / pasta etc.

1 pk Pillsbury Breadsticks
2 tbsp butter
1/2 tsp each of dried Basil and Parsley
1 tbsp chopped garlic
Grated Parmesan cheese
Salt and Pepper

Put butter and garlic in a microwavable bowl and microwave it for 30 seconds.

Add Basil and Parsley.

Mix well and keep aside.

Separate the breadsticks and work with one strip at a time.
Lay it flat on the chopping board.

Now make a knot. You know how to make a knot, right?
 Tuck in the two edges over the knot and repeat the same with the rest.
Arrange them in an ungreased baking dish.

Now brush the garlic paste on top of each knot very generously.

Sprinkle lightly with salt and pepper and some Parmesan cheese.

Stick it in the oven on whatever temperature and time it says on the bread stick package. I an thinking 375 for about 15 minutes? Or was it 350? maybe 425? Well, whatever it is and whenever you make it, please let me know.


Here they are right out from the oven.

Soft and delicious. Definitely Restaurant style..