Yellow Daal Makhni

Self cooking photograph

split mung beans	175gram, soaked
split orange pea	3 tbsp, soaked
onion	1 large, sliced
tomato	1 medium, sliced
garlic/ ginger paste	1tsp
coriander powder	1tbsp
red chili powder	1-1/2tbsp
turmeric powder	1/4tsp
salt	to taste
green chilies	5 - 6, whole
fresh cream	1 tbsp - optional
oil	1/2 cup
For Tempering:
cumin seeds	1 tsp
round red chilies	5, whole
garlic cloves	5
For Garnishing:
fresh coriander	2 tbsp, chopped
ginger julienne	1 tbsp
fresh cream	1 tsp
Method:
Heat half oil in a pressure cooker and fry onions until golden.
Add garlic/ ginger paste; saute for 1 minute.
Add red chili powder, coriander powder, turmeric and salt; mix well.
Add daals, tomato, green chilies and 3 cups of water.
Boil on high heat for 5 minutes and then put on pressure for atleast  20 to 30 minutes.
Note: Daal should be very smooth and mashed.
Turn off heat, release the pressure and add fresh cream; mix well.
Note: Fresh cream can be skipped to make it simple daal.
Heat the remaining oil in a frying pan, fry all the ingredients for tempering together for about 1- 1/2 minute.
Pour it over the cooked lentil curry, cover and cook for 10 minutes on a very low flame.
Garnish before serving.
Serves hot with boiled rice.
Serves 4 to 6.

Chargha

Self cooking photograph

chicken	1-1/2 kg, whole
yogurt	1/2 cup
garlic/ ginger paste	1 tbsp
peeled tomato	1 large, round thinly sliced
tamarind	5
black-pepper	1tsp - whole
nutmeg powder	1/4 tsp
clove	5
cinnamon stick	1, 1 inch
carom seeds	1/4 tsp
black cardamom	1, medium
cumin seeds	1 tsp
coriander powder	1 tsp
red chili powder	2 tsp
turmeric power	1/4 tsp
salt	to taste
sesame seeds	1 tbsp, roasted
oil	2 tbsp
Method:
Remove the skin and clean the chicken completely.
Note: Rinse the chicken in cold water. Do not use hot or warm water, as water with any increased temperature can lead the promotion of bacterial growth. Pat the chicken dry with paper towels.
Make cuts with a sharp knife.
Mix garlic/ ginger paste with yogurt along with all the whole and powdered spices.
Apply this mixture well to the chicken even into the cuts.
Now heat oil in a wok and place the chicken in breast side down.
Add thinly sliced tomato and tamarind, mix well; cover the lid and let it cook in its own water on low heat.
(Add a little water if needed)
Occasionally turn the sides of the chicken carefully.
Once its tender and water is completely dry, take out the chicken onto a lightly greased baking tray.
Spread the remaining gravy along with oil on top of the chicken.
Sprinkle the roasted sesame seeds evenly.
Bake it for atleast 30 minutes on 180 C in a preheated oven or until its golden brown.
Serve it with raita and salad on the side.
Option: Stuff boiled eggs in the hollow stomach of the chicken ;)
Serves 4.

Arvi Karahi/ Eddoe Curry

Self cooking photograph

arvi/ eddoe	1/2 kg
green chillies	3, slitted
tomato	1 small, chopped
red chili powder	1tbsp
coriander powder	1tsp
turmeric powder	1/4tsp
cumin seeds	1tsp
ajwain	1/2tsp
aniseed	1/2tsp
fennel seeds	1/2tsp
fenugreek seeds	1/4tsp
salt	to taste
curry leave	1 or 2
lemon juice	2tbsp
oil	2tbsp
Method:
Boil arvi whole; remove skin when its tender and slice into halves.
Heat oil in a pan, add cumin seeds, curry leaves and fenugreek seeds; saute for half a minute.
Add tomato and fry until tomato is completely fried and its water is dried
Stir in red chilli powder, coriander powder, turmeric, ajwain, aniseed, fennel seeds; saute for 2 minutes.
Add in arvi, green chillies and lemon juice; stir fry for 1 minute.
Cover and cook for 8 to 10 minutes on low heat until oil separates.
Serve hot with chapati or naan.
Serves 4.

Chili Con Carne White

Recipe by Mr. Mujtaba Khan - the contest winner

 

 

chicken boneless	250g, cubes
white kidney beans	1 can
chicken broth	1 ltr
onion	1 small, chopped
garlic paste	1tsp
cumin powder	2tsp
green chillies	2tbsp, chopped
green capsicum	1, cubes
cream	1/2 cup
sour cream	1tbsp(optional)
salt & pepper	to taste
dried oregano	1tsp
oil	1tbsp
Method:
Heat oil, fry onion and garlic on high heat.
Add chicken cubes and fry for 6 to 8 minutes until almost cooked.
Season with cumin powder, oregano, salt and pepper.
Add in green chillies, capsicum, chicken broth and beans; mix well and bring to boil.
Turn the heat to low, cover and let it cook for half an hour.
After half an hour, increase heat to high, bring to boil and add cream.
Again turn the heat to very low and let it simmer for 20 minutes.
Serve immediately with sour cream on top.
Serves 4.

Mutton Karahi Gosht

Mutton Karahi Gosht
Recipe by Ms. Kinza Mustansar - the contest Runner Up

mutton 2 kg yogurt 1 cup tomatoes 4-medium, cubes turmeric powder 1/2tsp red chili  1tbsp whole blackpepper 1tsp cumin powder 1tsp coriander powder 1tsp garlic/ginger paste 1tbsp fresh coriander  1/2cup, chopped ginger julienne  2tbsp green chillies  2tbsp, slitted lime juice  1tbsp salt  to taste oil        2tbsp Method: In a skillet add meat, yogurt, garlic/ ginger paste, all the spices and salt.  Mix it well, add 1 cup of water; cover and cook on a low heat until the meat is tender. Add chopped tomatoes and oil. Now again cover and cook on low flame until tomatoes are soft. Add fresh green chillies and stir for 2min. When oil separates from the masala/ gravy add lime juice, fresh coriander and ginger julienne. Cover the lid and remove from heat. Serve hot with chapati. Serves 6 to 8.

Tendli Karahi/ Ivy Gourd Curry

Self cooking photograph

tendli	350g
cumin seeds	1tsp
garam masala pwdr	1/2tsp
red chili powder	1/2tsp
turmeric powder	1/4tsp
salt	to taste
tamarind paste	2tbsp
oil	2-4tbsp
Method:
Slice tendli/ ivy gourd vertically/ length wise.
Heat oil in a pan and fry tendli till lightly colored.
Drain tendli on an absorbent paper.
In same oil, add cumin seeds and saute till they begin to change color.
Add tamarind paste and all the spices; saute for 1 minute.
Add tendli and 1 cup of water; cook and cover for 5 minutes.
Garnish with fresh coriander and serve hot.
Serves 4.

Stuffed Hyderabadi Baingan/ Eggplant

Self cooking photograph

small eggplants	250g
onions	2, medium
ginger/garlic paste	1tbsp
grated coconut	1tbsp
peanuts	2tbsp
coriander seeds	1tbsp
sesame seeds	1tbsp
cumin seeds	1/2tsp
fenugreek seeds	1/4tsp
curry leaves	2
red chili powder	1tsp
turmeric powder	1/4tsp
salt	to taste
sugar	1/2tsp
tamarind paste	2tbsp
oil	2-3tbsp
Method:
Slit eggplants lengthways into four held at the stalk.
Dry roast onions on a frying pan until soft and pale.
Separately dry roast peanuts, coconut, coriander, cumin, sesame & fenugreek seeds, they change color.
Grind dry roasted seeds, dry roasted onion along with garlic/ ginger paste, salt, turmeric, chili powder, sugar & tamarind paste.
Stuff eggplants with some grinded paste and reserve the rest.
Heat oil in a pan, add curry leaves and stuffed eggplants; saute for 10 to 12 minutes.
Add in the remaining grinded paste and mix.
Add 2 cups of water, cover and cook on low heat till eggplants are completely cooked.
Increase the heat and keep on stirring on high flame until oil separates the gravy.
Serve hot with chapati, naan or any bread.
Serves 4.

Fried Lady Finger, Capsicum &Tomato

Self cooking photograph

lady finger	500g, trimmed and slitted
capsicum	1, diced
onion	2, sliced
green chilli	3, chopped
tomato	1, sliced
salt	to taste
lemon juice	3tbsp
coriander	1tbsp, chopped
dill	1tbsp, chopped
oil	3tbsp
Method:
Heat 1tbsp oil in a frying pan, add tomatoes and sprinkle over 1tbsp lemon juice.
Fry till tomatoes are tender and take it out on a serving dish.
In another deep pan,heat remaining oil, add onions, capsicum, green chillies and salt.
Stir fry for 5 minutes then add lady fingers and pour remaining lemon juice, mix well.
Cover and stir fry on a low flame for 15minutes or till lady fingers are tender.
(Me & my husband like crispy lady fingers so I leave it little firm)
Transfer it to serving plate on top of tomatoes.
Garnish with coriander and dill.
Serve hot with chapatis.
Serves 4.