Easy Recipes

Sheer Khurma (Shear Khoorma) Recipe

Ingredients

1 Cup vermicelli
4 Cups full cream milk
1 Cup suger
3 Tbsln Ghee /clarified butter
1 Cup sugar
2 Tbspn chopped Pistachios
2 Tbspn chopped Raisins
2 Tbspn chopped Almonds
2 Tbspn chopped Cashews
2 Tbspn Dried coconut
2 Tbspn chopped Dates
1/4 Tspn kevara Essence
1/4 Tspn Cardamom powder.

Directions

In a deep dish heat milk and let it simmer in low heat untill its reduced to half the quantity that means 2 cups.
Heat Ghee in a heavy bottom pan ,add the vermicilli and fry it for 3-4 minutes.
Now add pistachios,almonds,chashews ,cocnut,raisins and dates and fry it for 2 minutes.
Add the warm reduced milk to it and cook it for another 6 to 8 minutes.
Add sugar and let it cook till the sugar dissolves completely.
Add kevera essence just before removing it from gas.
Serve it hot or chilled.

Ingredients

1 (8 ounce) package small seashell pasta
2 eggs
2 ounces cooked ham, cut into thin strips
1 (10 ounce) package frozen English peas, thawed
1 cup shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup sour cream
green onions, chopped
1 teaspoon prepared mustard
1 teaspoon hot pepper sauce
1 teaspoon paprika

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Rinse under cold water, drain, and set aside.
Meanwhile, place eggs in a saucepan and cover with cold water. Over medium heat, bring water to a full boil. Lower heat and simmer for 10 to 15 minutes. Immediately plunge eggs into cold water. Let cool completely, then peel and slice.
In a large serving bowl, toss together the pasta, egg, ham, peas, and Swiss cheese. In a separate bowl, mix together the mayonnaise, sour cream, green onion, mustard, mustard, and hot pepper sauce. Stir until well blended.
Pour 3/4 of the dressing over the pasta, and toss to coat thoroughly. Spread the remaining dressing evenly over the top of the pasta salad, all the way to the edge of the bowl. Sprinkle with paprika, cover tightly, and chill 4 hours, or overnight for best flavor.

Ingredients

Lobster tails 2

Scampi 6

Prawns 6

Shrimps 6

Crab legs 8

Shelled Oysters 8

Shelled Scallops 8

Breadcrumbs-60 gms

Garlic 2 tsp

Dry white wine 30 gms

Butter 90 gms

Lemon juice 3 tsp

Vegetable oil 2 cups

Cognac as required to flame seafood

Green asparagus spears 6

Lemon 1

Fresh tomato 1

Seafood cocktail sauce

Tartar sauce

How to make Seafood Platter

Give a fine incision along the middle of the cleaned lobsters and bend their tails back in butterfly style.
Clean and sell the scampis, prawn and shrimps properly.
Now wash all the lobster, scampi, prawns and shrimps under cold running water and dry thoroughly.
Extract the meat from the crab claws.
Remove the oysters and scallops from the shell and coat with breadcrumbs.
At first bake the crab meat with 1/3 teaspoon of garlic, 1 teaspoon lemon juice and half the white wine, in a moderate oven for 10-15 minutes.
After that, bake the lobster tails with 25 gram butter and 1 teaspoon lemon juice in moderate oven for 8-10 minutes.
Now melt 25 gram butter in a frying pan, add 1/3 teaspoon garlic and the remaining wine and place the scampi, prawns and shrimps and saute for 2 minutes, stirring continuously.
Deeply fry the scallops in hot oil until they turn golden.
Add the remaining butter, garlic and lemon juice to the scallops and transfer it to a small ovenproof dish and place in a broiler for 5 minutes.
Now fry the oysters in hot oil until golden brown.
Cut the whole lemon in half and remove the seeds.
Cut the tomato into wedges.
Steam asparagus spears for 5 minutes and plunge immediately into ice water.

Ingredients

For the crust

2 teacups plain flour

4 teaspoons butter

1 teaspoon salt

ice-cold water

For the filling

2 bunches spinach

1/2 teaspoon chilli powder

4 tablespoons grated cheese, salt to taste

For the sauce

1 kg. (2 1/4 lb.) tomatoes

3 tablespoons tomato ketchup

1/2 teaspoon chilli powder

3 teaspoons sugar (approx.)

1/2 teacup fresh cream, salt to taste

For the topping

2 tablespoons grated cooking cheese

Directions

For the crust

1. Sieve the flour. Add the salt and butter and mix well. Add the ice-cold water and make a soft dough.
2. Leave the dough for at least 1 hour.
For the filling
1. Chop the spinach very finely, add 2 teaspoons of water and cook.
2. When cooked, drain it and mash well.
3. Add the chilli powder, cheese and salt.

For the sauce

1. Cut the tomatoes into big pieces, add 1/2 teacup of water and cook.
2. When cooked, take out a thick soup by passing through a sieve.
3. Boil the soup and add the sugar, chilli powder, tomato ketchup and salt.
4. After 10 minutes, add the cream.

How to proceed

1. Divide the dough into 6 to 8 equal parts. Roll out thin rounds of equal size.
2. Put one round on a board. Put small lumps of the filling at about 25 mm. (1") intervals on the round.
3. Apply a little water around the lumps.
4. Put another round on the top. Press with the fingers around the lumps.
5. Stamp out the ravioli with a small round biscuit-cutter; or using a knife, make square ravioli pieces.
6. Repeat with the remaining rounds.
7. Boil plenty of water in a large vessel and add 2 teaspoons of oil to the boiling water.
8. Put a few ravioli pieces at a time in the boiling water and when they come on top, take out and put in the prepared sauce.
9. Grease a baking dish and put the ravioli pieces in it. Sprinkle the grated cheese on top.
10. Bake in a hot oven at 400Â°F. for 10 minutes. Serve hot.

Note: Ravioli can be prepared well in advance. Just bake when you want to serve.

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.

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.