cuisineandspices.com

Hariya kabab

Ingredients For Marinating: 1/2 cup thick yogurt (strained) 1 kg beef (bone and fat removed)  1/2 cup fried onions (beresta)  1 teaspoon roasted cumin powder 1 teaspoon coriander powder 1 teaspoon ginger paste 1 teaspoon garlic paste  1 teaspoon red chili powder 🌶 1/4 teaspoon nutmeg and mace powder 1 teaspoon lemon juice  1 tablespoon papaya paste (with skin) Salt to taste  For Cooking: 1/2 cup soybean oil 2 bay leaves 2 pieces of cinnamon stick 7-8 black peppercorns 3 cardamom pods 3 dried red chilies 1/2 cup onion (thickly sliced) 4 green chilies Instructions Marinating the Meat: Wash and cut the beef into pieces of desired size. Pat the meat dry with a paper towel. Mix all the marinade ingredients (yogurt, fried onions, roasted cumin powder, coriander powder, ginger paste, garlic paste, red chili powder, nutmeg and mace powder, lemon juice, papaya paste, and salt) thoroughly with the meat. Cover and refrigerate for 6-12 hours to marinate. Cooking: Heat oil in a pan over medium heat. Add bay leaves, cardamom, cinnamon, black peppercorns, and dried red chilies to the hot oil. Reduce the heat and add the marinated meat to the pan, stirring well. Cover and cook for 30 minutes. Add sliced onions and whole green chilies to the pan. Continue cooking uncovered, stirring occasionally, until the onions are cooked and the kebabs are well-browned.

Hariya kabab Read More »

Spicy Mustard Paste Recipe

Ingredients: For the Spice Mix: 15-20 green cardamom pods 1 large black cardamom pod 1 tablespoon black peppercorns 10-12 cloves 1 teaspoon panch phoran (five spice mix) 1 small nutmeg (or half if large) 1 teaspoon mace (javitri) 4-5 small cinnamon sticks 2 bay leaves For the Mustard Paste: 2 tablespoons white mustard seeds 2 tablespoons black mustard seeds Salt to taste 2-3 green chilies For Cooking: 350 grams mustard oil 1 cup onion paste 2 tablespoons garlic paste 2 tablespoons ginger paste 1 teaspoon coriander powder 1 teaspoon turmeric powder A pinch of salt 1 teaspoon red chili powder Spiced powder (prepared earlier) Method: Prepare the Spice Mix: Dry roast the green cardamom pods, black cardamom pod, black peppercorns, cloves, panch phoran, nutmeg, mace, cinnamon sticks, and bay leaves in a pan until fragrant. Grind the roasted spices into a fine powder using a blender or spice grinder. Set aside. Prepare the Mustard Paste: Soak the white and black mustard seeds in water for 20-25 minutes. After soaking, drain and grind the mustard seeds with a little salt and 2-3 green chilies into a smooth paste. Cook the Paste: Heat 350 grams of mustard oil in a pan. Once the oil is slightly hot, add the onion paste and sauté until it becomes golden brown. Add the garlic paste, ginger paste, coriander powder, turmeric powder, salt, red chili powder, and the previously prepared spice mix. Stir well and cook for a few minutes. Add a little more than 1/2 cup of water to the mixture and cook on low heat, stirring occasionally, until the oil starts to separate and the spices have cooked well. This should take around 20-25 minutes. Once the color of the spice mixture darkens and becomes a deep shade, add the prepared mustard paste and 1 teaspoon of salt. Stir and cook for an additional 5-6 minutes until the oil separates from the masala. Storage: Allow the spice paste to cool completely. Store it in a clean, dry glass jar. Ensure the paste is submerged in oil to prevent spoilage. The paste can be refrigerated for up to 2 months or stored at room temperature for up to 2 weeks. For extended storage, you can simmer the paste again after a week, cool it, and then store it in a jar.

Spicy Mustard Paste Recipe Read More »

Fried Rice Recipe

Ingredients: 4 cups rice (washed and drained) 4 tablespoons oil (for cooking) 4 beaten eggs 1/2 cup finely chopped onions 2 tablespoons finely chopped green chilies 1 large tomato, chopped Salt to taste 1/2 cup chopped fresh coriander (cilantro) Method: Prepare the Rice: Wash the rice and let it drain in a sieve or colander for a while to remove excess water. Cook the Eggs: Heat 4 tablespoons of oil in a pan. Pour in the beaten eggs. Stir occasionally until the eggs scramble and cook through. Remove and set aside in a bowl. Cook the Vegetables: In the same pan, add another 4 tablespoons of oil. Once the oil is hot, add the chopped onions and green chilies. Sauté for a short time until the onions are translucent. Add the chopped tomato and salt. Stir and cook until the tomatoes soften. Fry the Rice: Add the washed and drained rice to the pan. Stir well to mix with the vegetables. Cook on medium heat, stirring occasionally, until the rice is well combined with the vegetables and slightly crispy. Add Eggs and Coriander: Stir in the previously scrambled eggs and chopped fresh coriander. Mix everything together and cook for a few more minutes. Finish and Serve: Remove from heat and serve hot.

Fried Rice Recipe Read More »

Egg Biryani Recipe

Ingredients: For the Rice: 2 cups Basmati rice Water, as needed for cooking For the Eggs: 6 eggs A little oil for frying For the Curry: 3 tablespoons oil 1/2 cup finely chopped onions 1/2 cup water 3 tablespoons tomato paste (blended tomatoes) 3-4 whole green chilies 1 teaspoon ginger paste 1 teaspoon garlic paste 2 tablespoons onion paste 2 bay leaves (broken into pieces) 2 cinnamon sticks 3-4 cardamom pods 1 teaspoon biryani spice mix 1 teaspoon coriander powder 1/2 teaspoon roasted cumin powder 1/2 teaspoon red chili powder Salt to taste 2 tablespoons ghee Method: Cook the Rice: Rinse the rice and cook it with enough water until it’s nearly cooked but still slightly firm. Drain the water and set the rice aside. Prepare the Eggs: Boil the eggs until hard. Peel them and lightly fry them in a little oil until they turn a light brown. Set aside. Make the Curry: Heat 3 tablespoons of oil in a pan. Add the chopped onions and sauté until they become lightly golden. Add 1/2 cup water and then stir in the tomato paste. Add the whole green chilies, ginger paste, garlic paste, onion paste, bay leaves, cinnamon sticks, and cardamom pods. Stir in the biryani spice mix, coriander powder, roasted cumin powder, red chili powder, and salt. Cook the spices for a few minutes until fragrant. Add the fried eggs to the curry and cover the pan. Cook for 5-6 minutes. Assemble the Biryani: Remove the eggs from the curry and set aside. In the same pan, layer half of the cooked rice over the curry. Place the eggs on top of the rice. Spread the remaining rice evenly over the eggs. Drizzle 2 tablespoons of ghee over the top. Press down gently with a spoon and cover the pan. Cook on low heat for 10 minutes. Finish and Serve: After 10 minutes, remove the lid and gently mix the rice with the spices using a spoon. Cover again and let it sit for another 10 minutes on low heat. Your Egg Biryani is ready to serve! Enjoy it with raita or a side salad.

Egg Biryani Recipe Read More »

Shrimp Kofta Curry Recipe

For the Shrimp Kofta: 500 grams shrimp (peeled, deveined, and washed; blend or grind into a fine paste) 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon roasted cumin powder 1/2 teaspoon coriander powder Salt to taste For the Curry: 1/2 cup finely chopped onions 1 tablespoon onion paste 1/2 teaspoon garlic paste 1 bay leaf 1/2 teaspoon turmeric powder 1/2 teaspoon red chili powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 2 small cinnamon sticks 2 cups coconut milk Oil for frying Method: Prepare the Shrimp Kofta: Mix the shrimp paste with turmeric powder, red chili powder, roasted cumin powder, coriander powder, and salt. Mix well with your hands. Fry the Kofta: Take small portions of the shrimp mixture and shape them into balls. Heat oil in a pan for deep frying. Fry the shrimp balls in batches until they are lightly golden. Remove and set aside. Prepare the Curry: In the same oil, remove some excess oil if necessary, leaving enough to cook the curry. Add the chopped onions and sauté until lightly golden. Add the onion paste and cook for a minute. Add the garlic paste, bay leaf, turmeric powder, red chili powder, coriander powder, cumin powder, and cinnamon sticks. Stir and cook the spices for a few minutes until aromatic. Add Coconut Milk: Pour in the coconut milk and bring to a boil. Once it starts boiling, add the fried shrimp balls. Simmer until the kofta balls are well coated and the curry has thickened slightly. Finish and Serve: Once the curry has thickened and the kofta balls are well incorporated, remove from heat. Serve hot with rice .

Shrimp Kofta Curry Recipe Read More »

Cookies Recipe

Ingredients: 3 cups all-purpose flour 185 grams butter (room temperature) 1/4 cup milk 1 egg 1 1/2 cups icing sugar 1/4 teaspoon salt 2 teaspoons vanilla essence Method: Prepare Dry Ingredients: In a large bowl, sift together the flour and salt. Mix well and set aside. Cream Butter and Sugar: In a separate bowl, beat the butter and icing sugar until creamy. Add Egg: Add the egg to the mixture and beat for about 3 minutes. Add Milk and Vanilla: Add the milk and vanilla essence to the mixture. Combine Ingredients: Gradually add the flour mixture to the butter mixture, mixing well until fully combined. Pipe the Batter: Transfer the batter to a piping bag fitted with a decorative nozzle. Pipe onto Tray: Pipe the batter onto a greased baking tray. Chill: Place the tray in the refrigerator and chill for 30 minutes. Bake: Preheat your oven to 180°C (350°F) and bake the cookies until golden brown.

Cookies Recipe Read More »