Easy Recipes

Spicy Yakhni Pulao (Spicy Stock) Recipe

Ingredients:

For stock (Yakhni):

Lamb – ½ kg
Onion – 1 whole (skin of)
Cinnamon stick – 2
Garlic whole – 1 with skin
Red whole chillies – 15
Cumin seeds – 1 tbsp
Salt – to taste
Black pepper whole – 10
Fennel seeds – 1 tbsp
Big cardamom – 2
Green cardamom – 3
Cloves – 3
Dry coriander – 1 tbsp
Take a muslin cloth and put fennel seeds, dry coriander and cumin seeds.
Take a pan and put of the ingredients, water and muslin cloth packet and cook until the meat is done. Throw out onion and cloth packet. Put whole garlic in cold water.

For Masala:

Rice – ½ kg
Onion – 1
Ginger garlic paste – 1 tbsp
Big cardamom – 1
Green cardamom – 1
Cinnamon stick – 1
Cumin seeds – 1 tbsp
Salt – to taste
Black pepper – 10
Cloves – 2

Method:

Take a pan and put oil, add sliced onion and sauté. Then put whole remaining spices and fry until golden brown. Now add garlic which we took out from stock, squeeze and remove skin. Add salt and boiled meat and fry till brown. Then add stock with all spices and let it boil, when stock starts boiling put rice and cook until done. Put on dum for 15 minutes. Serve with salad and raita.

Beef Nehari (Beaf Nihari) Recipe

08 June No comments

Ingredients:

Beef, bong meat cut in 4-6 pieces 1 kg
Nulli / marrow bones 1 kg
Medium onions, finely sliced 3
Chilli powder 1 tbsp
Garam masala powder 1 tbsp
Water 6 ltrs
Ata / fine whole meal flour used for bread making 5 tbsp
Bheja/cow brains 1-2
Pure ghee or butter ½ - ¾ Cup
Salt to taste
Medium onions, finely sliced 3
Green chillies, finely sliced 6-8
Inch piece ginger, cut julienne style 3
Handful coriander leaves
Limes cut into halves 3-4

Method:

1. Fry 2 sliced onions in ghee until brown.
2. Take out and spread on paper.
3. When cool, crush the onions and keep aside.
4. In the same ghee put in chilli powder and cook on low heat for a minute taking care that it does not burn.
5. Add the beef, garam masala powder, fried crushed onions and salt.
6. Fry and add 6 litres of water, cook on medium heat for 5-7 hours at which point the quantity of the gravy should be halved.
7. Meanwhile on a tava cook the ata on medium heat until browned.
8. When it cools mix in a little water.
9. Ensure no lumps remain. Pour into nahari, mix and stir properly.
10.Do not stir after this.
11. Simmer on low heat until the meat is cooked and enough gravy remains.
12. Before serving fry remaining sliced onions in butter.
13. When onions are browned pour the butter and onions over nahari.
14. This is called baghar. Cover with lid and simmer for 5 minutes.

Continental Salad (Continantal Salaad) Recipe

08 June No comments

Ingredients

1 small head romaine lettuce shopping list
1 small head iceberg lettuce shopping list
1 head butter or red leaf lettuce shopping list
1 bunch watercress sprigs shopping list
2 green onions, sliced shopping list
6 oz. jar artichoke hearts, quartered shopping list
8 radishes, sliced shopping list
8 mushrooms, thinly sliced shopping list
1 cup onion and garlic croutons shopping list
3/4 cup Italian dressing

Directions

Tear lettuc into bite size pieces into large salad bowl
Add watercress, green onions, artichokes, radishes, mushrooms and croutons
Toss with enough salad dressing to moisten lightly

Caper and anchovy sauce (grilled fish) Recipe

04 June No comments

Ingredients:

4 Large tuna steaks - see note 1
100 ml (4 fl oz) Extra virgin olive oil
Lemon zest from one small lemon (finely chopped)
40 g (2 ½ oz) Capers (finely chopped) - see note 2
3 g (½ tsp) French mustard
10 g (1 tbs) Anchovy paste
10 ml (a bit less than ½ oz) Lemon juice
Salt for seasoning

Note 1: despite the picture above featuring only 2 tuna steaks, the ingredients will make enough sauce to top 4 large tuna steaks.

Note 2: capers are usually preserved in vinegar or salt so, before chopping them, rinse the capers under fresh running water and then pat them dry using kitchen paper.

Directions:

Pour the olive oil into a small glass bowl.

Add the lemon zest.

Add the capers.

Add the mustard.

Add the anchovy paste.

Add the lemon juice.

Finally, add the salt according to taste.

Next, take a small pan and fill it half way with boiling water. Now, set the heat to low and simmer the water (not boiling).

Put the glass bowl, containing all the ingredients, over the pan (the bowl should not touch the water) and cook bain Marie for about 5 minutes. While cooking, gently stir with a spoon. This technique allows the ingredients to blend together without subjecting the sauce to excessive heat. After 5 minutes turn the heat off and leave the bowl on the pan, to keep the sauce warm.

Next, brush the tuna steaks with olive oil.

Put the grill pan over the heat for 5 minutes so it will be very hot and ready for the steaks.

Then, put the tuna steaks onto the grill pan.

I like the tuna steaks cooked rare so I usually cook them for 2 minutes on each side, but this is just my personal choice. If you want the steaks cooked medium, you will probably need 3-4 minutes on each side.