Papad Ki Sabzi

Papad Ki Sabzi
Papad Ki Sabzi
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 5-6 papad
  • 75 ml oil
  • ½ teaspoon cumin seeds
  • 2 onions
  • 1 tablespoon kachri powder
  • 2 Garlic Cloves
  • 2 tablespoon Red chilli powder
  • 2 tablespoon coriander powder
  • ½ tablespoon Turmeric powder
  • 3 tablespoon Yogurt

Cut the Papads in triangle shape. In a bowl, put 3 teaspoon yogurt, 2 teaspoon chilli powder, 2 tablespoon coriander powder, 1/2 turmeric powder, 1 tablespoon kachiri powder and just a dash of water to mix it well."

In a pan heat a tablespoon of oil in to which add ½ teaspoon of cumin seeds. Once it starts crackling add the onions, fry it till golden brown add some chopped garlic, after the spices getting colored add the yogurt spice mix. Add some salt. Simmer the heat and toss it for sometimes."

Now add the papads and just enough water as long as the papad is covered. Simmer the fire until the papad become nice and soft. It should take about 7 to 8 minutes. After 8-10 minutes, the water is absorbed by papad. Papad become nice and tender. Add some coriander leaves. Time to plate the Papad Ki Sabzi. Garnish it with coriander and mint leaves."

  • Whenever curd is to be added to the masala. It should be beaten well and add gradually.
  • Always add hot water to the gravy to enhance the taste.
 

Masaledhar Aloo

Masaledhar Aloo
Masaledhar Aloo
  • PREP TIME 10 MINS
  • COOKING TIME 8 MINS
  • SERVES 4
  • 8 big size potatoes
  • 1/2 tsp Red chilli powder
  • 1/2 tsp cumin powder
  • 1/4 tsp dry mango powder
  • 1/2 tsp chaat masala
  • salt (To taste)

Slice the Potatoes in matchstick shape and soak in the water for some time. In a pan add oil for deep frying. Allow to boil at smoking point. In that time remove the sliced potatoes from water to another pan and let it dry. Wipe the excess water from it."

Put the potato wedges in to the oil, fry it till it becomes golden brown colour. Make it nice and crispy. Remove the fried potatoes from the oil and put in a kitchen towel to absorb the excess oil."

Take another plate; add fried potatoes while it is hot. To season add a pinch of red chilli powder, cumin powder, dry mango powder, chaat masala and salt. Mix it nicely. Garnish with coriander leaves. Majedhar Masaledhar Aloo is ready to eat!"

  • Wash the sliced potatoes three to four times to remove starch from the potatoes. If you do so you get really nice crispy potatoes while frying.
  • Potatoes soaked in salt water for 20minutes will bake faster.

Dhaabe di dal

Dhaabe di dal
Dhaabe di dal
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 1/4 cup bengal gram divide ((chana dal))
  • 1/4 cup red kidney beans ((rajma))
  • 1/2 cup black gram divide ((urad dal))
  • 2-3 Green Chillies
  • 1/4 cup coriander leaves
  • 8 - 10 garlic flakes
  • 4 tsp oil
  • 3 medium sized tomatoes
  • 1/2 tsp cumin powder
  • 1 tsp Red chilli powder
  • 2 tsp medium size onions
  • 1 kasoori methi
  • 3 tsp Butter milk
  • salt (Taste)

In a pot add all three dals (1/4 cup chana dal, ¼ cup rajma, ½ cup urad dal) cook altogether till the dals get cooked and soften."

Let’s melt 3 teaspoon butter in a pan, add sliced garlic, green chilies and sliced onions, mix it till light brown colour. Now add a teaspoon of red chilly powder, roasted jeera powder, 3 chopped tomatoes, toss it well and add some more butter and salt in to this. Cover it for some time."

Then add the boiled dhal mixture in to the tadka. Simmer it. Mix it well and keep for 5 minutes. Finally add some kasoori methi, chopped coriander leaves and a pinch of jeera powder. It’s time to plate the “Dhaabe di dal”, garnish with Methi Sprouts and enjoy with Jeera Rice or Roti."

 
  • Soak the Dals overnight for fast cooking (or soak it for about 4-5 hours)
  • To make it even easier, you could also soak it in boiling water for an hour before cooking.
  • For the health conscious you can use vegetable oil instead of butter.
  • Use Pressure cooker instead of using a pot to boil the dhal and can save energy.

Meen Kozhambu

Meen Kozhambu
Meen Kozhambu
  • PREP TIME 25 MINS
  • COOKING TIME 30 MINS
  • SERVES 5
  • fish
  • 3 tsp oil
  • 1/2 tsp Mustard oil
  • 1/4 tsp methi seeds
  • 2 onions chopped
  • 4 Green Chillies
  • 1 1/2 tsp Ginger-garlic paste
  • 3 tsp Red chilli powder
  • 2 tsp coriander powder
  • 1/2 tsp Turmeric powder
  • salt (to taste)
  • 1 cup tomato puree
  • 1/2 cup (soak about 75 (pulp (soak about 75 gm of tamarind))
  • 1/2 cup water
  • curry leaves
  • coriander leaves
  • Always clean the fish with salt and lemon juice, which remove the smell of fish.
  • Try to use the earthen pot for cooking fish. Its gives the traditional taste.
  • Fry the masalas till the oil separates, to get an original colour for the dish.
 

Chingari Malaikari

Chingri Malaikari
Chingri Malaikari
  • PREP TIME 20 MINS
  • COOKING TIME 30 MINS
  • SERVES 4
  • 500 gms Prawns ((big/medium size) )
  • 2 medium sized onions
  • 2 tbps Ginger-garlic paste
  • 1 slit up Green chilli
  • 3/4 cup Coconut milk
  • 2 tsp Turmeric powder
  • 2 tsp Red chilli powder
  • 1 tsp sugar
  • salt (to taste)
  • 2 tbps oil
  • bay leaves
  • 4 cardamoms
  • 2 cardamoms
  • 5-6 cloves

Wash the prawns very well before you marinate it. Add salt and a touch of turmeric powder and mix it."

Heat 1-2 tsp of mustard oil in a pan. Once the mustard oil comes to a smoking point, add a bit of salt. When the mustard oil is hot, put some mustard seeds into it and once the mustard seeds start to crackle you could add 2 pieces of cardamom, 2-3 of cloves, 1-2 pieces of cinnamon sticks, 1-2 bay leaves, 1 cup of onion paste, 2-3 tsp of ginger garlic paste, paste of 1-2 green chilies and mix it very well until it becomes a bit dry. Once the masala is ready, add 1-2 tsp of turmeric powder and 1 tsp of red chilly and mix it well. Add a little water to the mix so that the masala comes out well. Continue to stir and add 1 cup of coconut milk to the masala. Please keep the stove simmer and continue to mix it add more water if you want more gravy. Keep it covered for sometime. Let the mix get boiled, keep it for a 2-3 minutes. "

  • Coconut milk could be made at home or you could use the ready to cook instant coconut milk available in the market.
 

Kosha Mangsho

Kosha Mangsho
Kosha Mangsho
  • PREP TIME 20 MINS
  • COOKING TIME 45 MINS
  • SERVES 5
  • 850 grams mutton
  • 2-3 medium sized onion
  • 2 inch ginger
  • 4 pods garlic
  • 5 elaichi (whole cloves and green cardamoms)
  • 21 inch dalchini (cinnamon )
  • 1 tsp Red chilli powder
  • 2 tsp kashmiri mirch/deghi mirch
  • 1 and 1/2 tsp Turmeric
  • 1 tsp finely powdered cumin seeds
  • 3 tbsp heaped curd
  • Salt To taste
  • 6 tbsp Mustard oil

To marinate the mutton add ½ to 1 cup of curd, 1-2 tsp of red chilly powder, 1 tsp of roasted coriander powder, a pinch of turmeric powder and salt. Marinating the meat 6-8 hours in advance is recommended."

Add 2-3 spoons of mustard oil into your pan and let it become hot. Once the oil is hot, add couple of bay leaves, 2-3 dried red chilies, a cinnamon sticks, 2-3 cardamoms and 2-3 cloves. Once the spices start crackling, add the next mixes."

Add 1 cup of minced onions into the pan. Stir the mix until it gets caramelized. Once it’s caramelized add ginger garlic paste into it. Stir the mix until its dry and get the brown color. "

Add the marinated mutton into the mix. Add a dash of red chilly powder, coriander powder and keep it shut and let it cook. It may take 30 to 45 mins to cook. Once it is cooked, plate it and garnish it with some green chilies and a pinch of chopped coriander leaves. Serve it hot. Enjoy!"

While cooking meat, you should first cook it over high flame to seal the juices and then you can lower down the heat and cook till it becomes tender.  

Chicken Biryani

Chicken Biryani
Chicken Biryani
  • PREP TIME 15 MINS
  • COOKING TIME 10 MINS
  • SERVES 2
  • 16 pieces chicken (750 grams of chicken)
  • 1.5 cups Basmati Rice (Soaked and drained)
  • 2-3 black cardamom (Salt to taste)
  • 1 inch Cinnamon
  • 1 bay leaves
  • 2-3 Green Cardamom
  • 3-4 cloves
  • 2 tbsp ghee (Plus for drizzling)
  • 1 tbsp caraway seeds (shahi jeera)
  • 2 medium onions (sliced)
  • 1 tbsp Ginger-garlic paste
  • 1/4 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon coriander powder
  • 1 tbsp biryani masala
  • 3/4 cup Yogurt
  • 1/2 cup chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 1 cup browned onions + for garnishing (A generous pinch of saffron, soaked in warm water)
  • 5-6 Green Chillies (slit)
  • 1 inch fresh ginger (cut into juliennes )
  • 2 teaspoons rose water (Whole wheat dough (atta) to seal)

Boil sufficient water in a deep non-stick pan. Add salt, black cardamoms, cinnamon, bay leaf, green cardamoms, cloves and Daawat Biryani Basmati Rice, cover and cook till the rice is fully done. Strain and set aside"

Heat ghee in a deep non stick pan, add caraway seeds and onions, mix and sauté till onions turn golden."

Add ginger-garlic paste and mix. Add turmeric powder, red chilli powder and coriander powder, mix well and sauté for 2-3 minutes."

Add chicken pieces, salt, biryani masala, mix well and cook for 3-4 minutes. Add yogurt and mix. Add half the chopped coriander, half the mint leaves, half the browned onions and cooked rice. Spread the rice evenly."

Drizzle saffron water on top and add green chillies, ginger juliennes, remaining browned onions, remaining chopped coriander and remaining mint leaves. Drizzle some more ghee and rose water and top."

Roll the dough into a long cylinder and press onto the edges of the pan. Place the lid on top, press to seal and cook on low heat for 15-20 minutes."

Let it stand for 5 minutes. Open the lid and transfer the biryani onto a serving plate. Serve hot garnished with browned onions and mint sprig"

Cooking Tips • In order to keep the rice fluffy with each grain separate, pre-soak the rice for about an hour and drain. When ready to cook, heat a pot, add 75g ghee (clarified butter), followed by the rice. Sauté for 3-4 minutes. Add 1.5 litres of water, cover and cook till al dente. • Instead of cooking oil, use ghee as it will make the biryani tastier and flavorsome. • If cooking with meat, marinate with spices, salt and yoghurt to tenderize and to ensure the meat is well flavored. • To avoid the biryani from sticking to the bottom of the serving dish, place sliced tomatoes as the bottom layer, and then top with biryani. • When adding saffron, soak in a small quantity of hot water for about 10-15 minutes. When ready, use the strands as well as the water, which will add yellow color. • If you burn the biryani, turn off the heat immediately. Transfer the good portions into a different dish, and add dried lemon to balance out the charred flavor. • When cooking dum style, use pastry sheets to cover the clay or copper pot. It is faster than rolling out the dough yourself. • A mistake most people make when making biryani is overcook it. Turn off the heat at the right time. (This tine varies depending on whether you are cooking meat, vegetable or fish.) • Lamb will result in the most flavorsome biryani, but takes the longest to cook. For quick biryanis, use shrimp or vegetable.

Kadai Prawns

Learn the recipe of kadai prawns by chef Afraz shaikh

Kadai Prawns
Kadai Prawns
  • PREP TIME 25 MINS
  • COOKING TIME 10 MINS
  • SERVES 2
  • 12-16 medium prawns (peeled and deveined)
  • 4 tbsp kadai masala
  • 2 tbsp oil
  • 2 medium onions (chopped)
  • 1 tbsp Ginger-garlic paste
  • 2 medium tomatoes (chopped)
  • 1/2 cup tomato puree
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon cumin powder
  • 1 tbsp Red chilli powder (salt to taste)
  • 1/4 cup cashew nut melon seed ((kaju-magaz) paste)
  • 2 tbsp dried fenugreek leaves ((kasurimethi) powder )
  • 1 medium green capsicum (chopped)
  • 1 large Onion (diced and layers separated)
  • 2 medium tomatoes (diced )
  • Chopped fresh coriander leaves for garnishing

1. Heat oil in a non-stick kadai. Add onions and sauté till golden brown. "

2. Add ginger-garlic paste and sauté. Add chopped tomatoes and tomato puree, mix well and cook till the tomatoes soften. "

3. Add turmeric powder, cumin powder, chilli powder and mix well. Add 2-3 tablespoons water and stir well. Add salt, mix and cook till the oil separates. "

4. Add cashew nut-melon seed paste, mix well and cook for a few seconds. Add prawns and mix. "

5. Add dried fenugreek leaves powder and mix. Addcapsicum, onions, tomatoes, and mix well. Add kadai masala, mix well and cook for 1-2 minutes"

6. Serve hot garnished with coriander leaves. "

Cooking Tips
  • Devein the prawn before you cook it. Deveining prawn is very easy to do.  While prawns can be cooked and eaten with or without the vein, most people remove it. This is more for presentation rather than taste, but leaving the vein in can result in a gritty taste when it is bitten into. Just remember, the vein is the digestive tract of the prawn, so more times than not, you will probably want to remove it.
Marinated the prawns in salt and turmeric before adding the main ingredients or kadai masala.

Lasuni Paneer Tikka

Lasuni Paneer Tikka is one of the best paneer recipes that can be served as a starter. Learn the step by step ways to cook Lasuni Paneer Tikka by chef Afraz Shaikh.

Lasuni Paneer Tikka
Lasuni Paneer Tikka
  • PREP TIME 1 MINS
  • COOKING TIME 5 MINS
  • SERVES 2-3
  • 850 gms cottage cheese (paneer), cut into 1 inch cubes
  • 2 tbsp garlic (lasun) paste
  • 3 teaspoons tandoori masala
  • 1/2 cup Hung yogurt
  • 2 tbsp fresh cream
  • 1 tbsp chopped Garlic
  • 1 green chilli, finely chopped
  • 2 tbsp chopped fresh coriander leaves Salt to taste
  • 1/2 teaspoon Turmeric powder
  • 2 teaspoon Red chilli powder
  • 1 teaspoon carom seeds (ajwain) powder
  • 1 teaspoon chaat masala
  • 3 tbsp roasted gram flour (besan)
  • 1 teaspoon vinegar
  • 1 tbsp Mustard oil
  • Oil for greasing
  • Chaat masala for sprinkling
  • Salad for serving

1. Slit the cottage cheese cubes without cutting through."

2. Mix together 1 tablespoon garlic paste and 2 teaspoons tandoori masala in a bowl and apply the mixturebetween the slits of cottage cheese cubes."

3. To prepare marinade, mix together hung yogurt, cream, chopped garlic, remaining garlic paste, green chilli, coriander leaves, salt, turmeric powder, chilli powder, remainingtandoori masala, carom seed powderand gram flour in a bowl. Add vinegar and mustard oil and mix well. "

4. Add the prepared cottage cheese cubes to the marinade and mix well. Refrigerate to marinate for 1-1½ hours."

5. Preheat oven to 200° C."

6. Grease a baking tray with some oil and place the marinated cottage cheese cubes. Put the tray into the preheated oven and bake for 6-8 minutes."

7. Sprinkle chaat masala on top and serve hot with salad."

Cooking Tips
  • While making Paneer Curries, Paneer should always be added at the last stage of the dish. Once the dish is done, then add paneer cubes or chunks and gently mix the paneer with the gravy base or mixture.  Cook for 1 minute.  Don’t overcook for more time as the paneer will become rubbery and hard.
  • You can also fry the paneer in oil and then add it to the dish. While frying ensure that the oil is hot moderately before you add the paneer cubes to the pan.  Fry till it becomes light brown.  Don’t over fry it as it may become hard.

Masala Pomfret

It is one of the easiest fish dish to make. You can try it as an appetizer or serve with the main course. Learn how to make Masala Pomfret by chef Afraz Shaikh only on cookmydish.in

MASALA POMFRET
MASALA POMFRET
  • PREP TIME 10 MINS
  • COOKING TIME 15 MINS
  • SERVES 2
  • 2 fresh pomfrets (600 grams each)
  • Salt to taste
  • Crushed black peppercorns to taste
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 6 tbsp olive oil
  • 1 tbsp garlic paste
  • 1 tbsp red chilli paste
  • 1 tbsp fresh coriander leaves paste
  • 1 tbsp Tamarind pulp
  • 1/2 teaspoon clovepowder
  • 1/2 cup rice flour
  • 1 tbsp chopped fresh coriander leaves
  • 1 medium onion, cut into rings
  • lemon, cut into wedges

1. Make one centimeter deep slits on either side of the pomfrets. Apply salt, crushed black peppercorns, red chilli powder and turmeric powder and set aside to marinate for fifteen minutes."

2. Prepare another marinade with two tablespoons olive oil, garlic paste, red chilli paste, fresh coriander leaves paste, tamarind pulp, clove powder and a pinch of salt. Apply this on the pomfrets on all sides. Set aside for another fifteen minutes."

3. Heat a tawa. Roll each pomfret in rice flour and place on the tawa. Drizzle some olive oil all round the fish and cook for two to three minutes. When the underside is golden flip over, drizzle some more olive oil all round and cook till the other side is evenly golden."

4. Garnish with coriander leaves and serve hot with onion rings and lemon wedges. "

Cooking Tips
  • Hold the fish by the tail and gently slide it into the oil. Letting go the whole fish along the side of the pan as close to its surface as possible will produce least amount of oil splash.
  • Keep the flame in medium heat for frying the fish better and to get a crispy pomfret fry.
 
  • Wrapping the fish with a piece of banana leaf would prevent the fish from absorbing a lot of oil. You could brush the banana leaf with few drops of oil so that it does not get stick to the fish while frying.
 
  • Clean the oil splatters off your stove as soon as possible. Heat dries the oil into varnish which becomes more difficult to remove with each passing hour.
 
  • Adding curry leaves to the oil before sliding the fish inside the frying pan would help the dish to have a nice aroma of the curry leaves and it’s healthy too.

Mutton Pepper Fry

A simple delicious fry recipe with mutton that goes beautifully with rotis, rice and dal or even dosas.

Mutton Pepper Fry
Mutton Pepper Fry
  • PREP TIME 15 MINS
  • COOKING TIME 25 MINS
  • SERVES
  • 500 grams boneless mutton (cut into 1 inch pieces)
  • ¼ teaspoon Turmeric powder
  • 1 teaspoon Ginger-garlic paste
  • to taste salt
  • 6-7 curry leaves
  • 2 tbsp oil
  • 1 Onion (sliced)
  • to taste Crushed black peppercorns
  • 1 pinch sugar
  • 1 tbsp chopped fresh coriander leaves
  • 1 tbsp scraped fresh coconut
  • 1 tbsp oil
  • 10-12 curry leaves
  • 1 teaspoon caraway seeds
  • 4-5 Garlic Cloves
  • ½ inch ginger
  • 8-10 black peppercorns
  • 1 star anise
  • 3-4 green cardamoms
  • 1 black cardamom
  • ½ inch Cinnamon
  • 4-5 cloves
  • 1 tbsp coriander leaves
  • 1 onion, sliced
  • 1½ tbsp scraped fresh coconut
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder

1. Heat some water in a deep non-stick pan. Add mutton pieces, turmeric powder and ginger-garlic paste and mix. Add salt, mix, cover and cook till mutton is done. Drain in a bowl and reserve the stock."

2. To prepare paste, heat oil in a non-stick pan. Addcurry leaves, let it crackle and drain in a bowl. Switch off heat. "

3. To prepare the paste, slice garlic cloves and ginger."

4. Place the oil pan back on heat, add caraway seeds, peppercorns, star anise, green cardamoms, black cardamom, broken cinnamon, cloves, coriander seeds, remaining curry leaves, sliced ginger and garlic to hot oil and sauté for 1 minute."

5. Add onion and coconut and sauté for onion and coconut turns golden brown. Add turmeric powder and chilli powder and mix well. Transfer on a plate and cool. "

6. Heat oil in another non-stick pan. Add onion and sauté. Add dried red chillies and sauté till onion turns golden brown. "

7. Grind the sautéed spice mixture alongwithsomewater into fine paste. "

8. Add ground paste to the sautéed onion, mix and cook till the mixture slightly dries. Add cooked mutton pieces, mix and cook for 1-2 minutes."

9. Add salt and mix. Add crushed peppercorns, tamarind pulp, sugar and coriander leaves and mix. Add 1 cup reserved stock, mix and cook till the mixture boils. "

10. Add fried curry leaves and coconut, mix and cook for 1-2 minutes. "

11. Serve hot. "

Cooking Tips
  • Rinse the muttons pieces with salt and turmeric before cooking so that it becomes soft and tender.
  • Leave the meat in curd or papaya paste to tenderize the meat for at least 2-3 hours, and if you have enough time, leave it for about 6-7 hours. For making the prefect Mutton Pepper Fry, meat is left to marinade overnight. You could also use acidic fruits like lemon or kiwi with salt and pepper, which help in breaking down the solid fibers of meat. Once these fibers break down, that's when the meat becomes tender and ready to devour. Marinating not only makes the meat tender, but also adds moisture to it, further making it juicy.